Everyone loves sweets. And at any celebration, guests eagerly wait for the moment to come when exactly that cake appears on the table - a beautiful, delicious, aromatic cake, preferably made by the hands of the hostess. Each woman has her own signature recipe, her own secrets for baking this airy dessert. And I want to make the delicacy not only tasty, but also well presented. Confectionery creams serve as a layer for the product; they are also used for decoration. Making cream for decorating a cake that holds its shape well is the dream of every housewife. You can use cream to line the side, make flowers, leaves, and congratulatory inscriptions.
Oil main
This is the most common group of creams and has the following varieties:
- butter or cream - prepared with condensed milk;
- butter “Charlotte” - with milk and eggs;
- buttery glaze - on eggs.
Oil (butter) cream manages to retain its shape best and is used most often.
Ingredients
Take the freshest products:
- butter - 200 grams;
- powdered sugar - 120 grams;
- condensed milk - 200 grams;
- a packet of vanillin.
Cooking method
- Making this cream is easy:
- Soften the butter in advance and remove it from the refrigerator 1 hour beforehand. You can't melt the butter, the cream won't work. Beat the butter for 5 minutes until you get a white, fluffy mass.
- Without stopping, gradually add condensed milk, vanillin and powdered sugar to the butter.
- It will take you 10-15 minutes to whip the cream.
Jewelry made from this cream will keep its shape for a long time.
Let's start with the simplest, butter cream.
Creating various lines, zigzags, monograms using this cream is as easy as shelling pears. Firstly, it holds its shape well, and secondly, it can be painted in any color. This will allow you to make cake decorations in several colors, which will add to its attractiveness.
What is included in the cream and what are the proportions of the ingredients so that flowers and other beauty do not fall off in 10 minutes.
- High quality butter – 100 g;
- Condensed milk – 100 gr.
At the same time, the thicker the condensed milk you find, the better the cream holds its shape.
The preparation is quite simple
– Remove the butter from the refrigerator and cut into cubes 15-20 minutes before cooking. Condensed milk in cans is rarely stored in the refrigerator, but if it is still there, then you need to take it out much earlier so that it warms up to room temperature. After the butter has become soft and the condensed milk has reached the required temperature, we begin to make the cream.
At low mixer speed, beat the butter and gradually add condensed milk in very small portions, without stopping whisking. After the mass has acquired a homogeneous consistency, divide it into the required number of parts and add a different dye to each. Think over the design of the cake in advance, or better yet, draw it on paper and decorate it with pencils, this will make it easier to create decorations on the product itself.
Once you have added all the decorations to the top layer of the cake using different colors of frosting, place the dessert in the refrigerator until serving.
Curd
Delicacies with cream are tasty, but too high in calories and contain a lot of sugar. The most useful is cottage cheese or cream cheese. Dishes with it can be offered to both children and the elderly. Cottage cheese is a dietary product, contains calcium, and is easily digestible. You can make a wonderful cream for decorating cakes from cottage cheese. The choice of cottage cheese should be taken very seriously. Please note the following:
- Buy full-fat cottage cheese, preferably homemade.
- If the cottage cheese is too wet, you need to strain the liquid. Place the cottage cheese in a colander lined with a napkin and leave for several hours.
- Grainy cottage cheese must be thoroughly rubbed through a sieve until the grains disappear.
- If you want to use curd mass, do not forget that it contains sugar. Reduce the sugar in the recipe. Buy curd mass without additives.
We recommend: Homemade chocolate cream for cake
Ingredients
You will need the following products:
- milk - 250 grams;
- cottage cheese - 200 grams;
- butter - 180 grams;
- gelatin (preferably instant) -35 grams;
- granulated sugar - 250 grams;
- Eggs - 5 pieces;
- flour - 5 tablespoons;
- vanilla sugar - one sachet.
Cooking method
This recipe won't take much time:
- Make gelatin in advance, soak it in water. When it swells, place it in a water bath. Mix until no grains remain, about 15 minutes. Gelatin should not be brought to a boil. Just add water to the instant gelatin and stir thoroughly.
- Mash the milk with flour until there are no lumps left, transfer to a water bath and leave for a few minutes until the mixture thickens. Cool.
- Grind the softened butter and rub the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and beat.
- Combine these two masses and beat with a mixer.
- Add the egg whites, beaten with a mixer to a dense white foam, little by little to the curd mass, add vanillin. Gently knead the dough with your hands from bottom to top.
- Before decorating the cake, the mixture must be cooled well; before use, it must be kept in the refrigerator for 2-3 hours.
Classic custard cream for cake decoration
Compound:
- Eggs – 5 pcs
- Sugar – 1 tbsp.
- Flour – 2 tbsp. l.
- Milk – 200 ml
- Butter – 300 g
- Powdered sugar – 100 g
- Vanillin
Preparation:
- Beat the eggs thoroughly with sugar. Add flour, stir until it becomes a homogeneous mass without lumps.
- We heat the milk, begin to pour the egg mixture into the warm milk in a thin stream. Stir all the time, continue cooking until thickened, and cool.
- Soften the butter, add vanillin, powdered sugar, beat everything, add the mixture to the cream. Beat everything again into a fluffy mass.
- If you want to get a particularly fluffy cream , add two tightly beaten egg whites into it.
For cupcakes
Cupcakes are a new delicacy for us, but they decorate our holiday tables more and more often. A cupcake is essentially a tiny cake or a large cupcake. They decorate it in the same way as a cake; you need cupcake cream that holds its shape. The best creams are butter vanilla, butter, and meringue cream. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It's not very easy to make, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream. Some people are sure that protein cream is not strong, make sure that this is not the case.
We recommend: Video: buttercream for sponge cake
Ingredients
Designed for 12 pieces:
- softened butter – 150-180 grams;
- citric acid - on the tip of a knife;
- water – 50 grams;
- 3 squirrels;
- sugar – 200 grams;
- a packet of vanillin.
Cooking method
Here, of course, you will have to tinker:
- Pour sugar into water, simmer over low heat, stirring all the time, until the sugar is completely dissolved. Cool slightly.
- Place the whites in a dry bowl, add citric acid, beat longer until a stable foam is obtained.
- Pour the cooled syrup into the egg whites, continuing to beat at medium speed. You will have to beat for about half an hour until the mixture cools.
- Add soft, finely chopped butter and vanilla. It is necessary to beat until the mixture becomes homogeneous and fluffy again. To speed up this process, you can place it in the cold for a quarter of an hour, then continue.
- You can add food coloring or flavoring if you like. Now put the cream in a pastry bag and decorate the cupcakes with it.
Creamy
Every housewife who has at least once made cream from cream tried to ensure that it kept its shape. Cream foam is light and airy, suitable for both layering cakes and decorating them. If you follow the recipe strictly and use the best heavy cream, you will be able to make a stable, strong cream. The fat content of the cream is important. Cream with a fat content of 30-40 percent is suitable for decorating cakes. If the fat content is less, the foam will be very unstable. If the fat content of the cream is 50% or more, it will turn into butter while whipping.
Ingredients
The recipe calls for the following products:
- 500 grams of cream;
- 50 grams of powdered sugar;
- a packet of vanilla sugar.
Cooking method
Prepare everything you need for work:
- Cool the cream to 2 degrees in advance. Fill a low bowl with ice water and place a container of cream in it.
- First beat with a mixer at low speed, and then at high speed. After the formation of a thick fluffy foam, without stopping whipping, add powdered sugar and vanilla sugar little by little.
- When marks from the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
- Transfer the mixture into a pastry bag or syringe, making sure that there are no air bubbles left.
- We draw borders, flowers, waves on the cake with cream, and make inscriptions.
We recommend: Multi-colored meringues on a stick
Cream for various types of decoration
For various purposes (sides, cake surface or decoration), the cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:
- To create voluminous flowers on the surface of the cake at home and sides, you need to make a thick, fatty, oily mass. It will retain its shape until serving and will not lose its shine or appearance. Step-by-step instructions will be useful here, especially for novice housewives.
- The sides of the cake can be decorated with a lighter textured mixture. Better - cream based. It turns out to be light, will not flow, and will not lose its shape. The creamy mass can also be painted over with dye or cocoa powder. You can use store-bought plant-based cream. It is convenient to squeeze them out of the container onto the sides of the product - you get beautiful corrugated stripes.
- High sides can be made from cream that does not lose its shape for a long time - oil or gelatin.
- To create inscriptions on a cake, the cream should be light and thin, especially if you need to create thin lines and small elements. The inscription will turn out clear and even if you use a pastry syringe with a special nozzle.
- To prepare a flower on a confectionery “nail”, use cream from condensed milk and butter (classic recipe). After the flower is formed, it must be placed in the freezer for a few minutes, and only then decorate the top or sides of the cake.
Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto the cake or completely cover the base of dough and fruit. After hardening, it will retain the shape of the container. There are simple instructions for working with this cream:
- at home, you can use both regular and instant gelatin;
- After swelling, ordinary gelatin must be heated until the grains dissolve, but under no circumstances should it be boiled, otherwise it will not harden;
- with gelatin you can prepare a white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
- hardening time depends on the thickness of the layer - minimum 1-2 hours or 30 minutes in the freezer;
- It is necessary to pour the jelly cream after first installing a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (a photo of it can be found on the Internet).
We recommend: Video: decorating a wedding cake with cream
The simplest option for decorating a cake is to make jelly cream with pieces of fruit or berries and beautifully pour it over the entire surface of the cake.
Sour cream
To decorate the dessert, sour cream with gelatin is also useful. The fat content of sour cream does not matter.
Ingredients
Can be used as an independent dessert:
- half a glass of powdered sugar;
- a glass of sour cream;
- 10g instant gelatin;
- 50ml water;
- 1 dessert spoon of vanilla sugar.
