A homemade cake made with your own hands cannot be compared with store-bought counterparts.

This delicacy has a unique taste, but every housewife wants to give it a unique appearance. For this purpose, prepare a special cream that will retain its shape after decorating the baked goods.

Cream for decorating a cake. General cooking principles

There are a great variety of options for preparing cream for decorating cakes.

You can decorate homemade baked goods in an original way not only with butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from butter, protein cream, and also from Charlotte cream.

The main task when creating such a cream is to achieve the desired consistency. This is an important condition for success when applying small patterns, roses and petals to the cake.

The cream for decorating the cake can be regular boiled condensed milk, ready-made whipped cream from a can, or chocolate paste. Those who are not looking for easy ways have to work as a mixer. Be patient! The time for whipping the cream in a particular case is different, as you probably already understood - it depends on the components included in its composition.

I offer several proven recipes for cake decorating creams.

Butter cream with condensed milk for cake decoration

A win-win option for decorating home baked goods. The classic version involves the use of two ingredients: butter and condensed milk. To give it a special flavor, you can add a little rum during the whipping process.

• 200 grams of butter;
• 240 grams of condensed milk.

Heat butter in a small metal container until creamy.

Beat the butter with a wooden spatula or whisk. You should get an elastic whitish mass.

Continuing the beating process, add condensed milk portionwise. Beat the cream for 15 minutes until fluffy and smooth.

If the condensed milk used has a non-uniform structure or is candied, then it must be preheated, stirred and cooled.

It happens that during the cooking process the cream is “cut off” and separates, do not be alarmed. You just need to warm the creamy mixture slightly and then beat it again. If liquid appears, the situation can be corrected by pouring the whipped mixture onto a sieve. When the liquid separates, the creamy mass needs to be heated and whipped.

It is recommended to use buttercream for decorating cakes when it is chilled, then it will be much easier to work with, and the designs will be embossed and not blurry.

Butter cream for decorating a cake with sugar syrup

An excellent buttercream will be made with sugar syrup. The process of preparing it is quite simple, very similar to the technology described in the previous recipe.

• 200 grams of butter;
• 150 grams of sugar;
• 145 milliliters of water.

Pour the required amount of granulated sugar into the pan, add water, mix everything with a spoon. Bring the liquid to a boil until the granulated sugar is completely dissolved. While the syrup is boiling, it is important to remove the foam in a timely manner.

The butter should be heated in the microwave or on the stove until it becomes thick. Beat the butter using a whisk or wooden spatula. The result will be a fluffy white mass.

Continuing to beat the butter, you need to gradually add the cooled sugar syrup. Beat the cream until smooth.

Sour cream for cake decoration

Using sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing a fermented milk product, you should pay attention to the fat content. For preparing the cream, high fat sour cream is preferred - 25% or higher. You will definitely get a cream if you use homemade sour cream.

• 500 grams of chilled sour cream with a fat content of 25%;
• 135 grams of sugar.

Beat sour cream and sugar, gradually increasing speed. Sugar, or better yet powdered sugar, should be added in parts, gradually.

As the granulated sugar dissolves, the cream will become a little thinner. Don't be scared! The mixture thickens as you beat. The finished sour cream cream should not drip from the spoon.

If the sour cream is not of the highest fat content, then you can put it on gauze and hang it overnight. During this time, the whey will drain, and the sour cream will acquire the desired consistency. The preparation of cream from low-fat sour cream is subsequently carried out according to the scheme described above.

You cannot always be completely sure of the quality of a fermented milk product; if the sour cream does not thicken during the whipping process, you can add a packet of thickener.

Protein custard for cake decoration

Thanks to the protein cream prepared in this way, you can successfully decorate the cake with beautiful colors and patterns. Its texture is light, and working with it is simple and pleasant. The whole secret of making protein cream is in properly cooked sugar syrup. It is this that is the main component of this cream.

• 180 grams of granulated sugar;
• 60 milliliters of boiling water;
• 2 squirrels;
• vanilla sugar;
• a little bit of citric acid.

Pour water into a saucepan, add granulated sugar. Cook the syrup, stirring until bubbles appear. At the very end of the cooking process, add citric acid at the tip of a knife.

Before removing the syrup from the stove, you need to check its readiness. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index finger and thumb; it should stretch into a thread.

The next step in preparing the cream will be whipping the egg whites. Beat them cold at medium speed for at least 5 minutes.

When the protein mass thickens properly, pour in hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the beating process continues until the mass turns into an airy and homogeneous cream.

Butter-protein cream for cake decoration

This universal cream recipe is quite simple. The process of preparing it will not take much time. Proteins give the cream fluffiness, and butter gives thickness. Thanks to the use of butter-protein cream, you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.

• 150 grams of butter;
• 100 grams of sugar;
• 2 egg whites;
• vanillin.

Cooking method:

Mix the whites in a bowl with sugar. Place the container in a water bath. Whisk everything vigorously until the whites curdle.

This entire procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whisking process. Don't forget to add vanilla now. You need to beat the whites until stable peaks appear.

Heat the butter to room temperature, then add it in portions to the whites while beating.

After the cream has thickened and acquired a smooth, uniform texture, you can stop whipping.

Charlotte cake decorating cream

One of the favorite recipes of experienced confectioners. This cream is prepared using eggs and is incredibly tender and tasty. At the same time, it is ideal for decorating cakes, as it holds its shape perfectly. The cream contains cognac, which improves the taste of the finished product.

• 200 grams of butter;
• 2 chicken eggs;
• 120 milliliters of milk;
• 100 grams of sugar;
• 20 milliliters of cognac.

Combine granulated sugar with the required amount of milk, put on fire and bring to a boil.

Lightly beat the eggs with a fork or whisk. Pour hot milk in a thin stream into the beaten eggs, stirring everything thoroughly so that the egg white does not immediately curl into lumps.

Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!

Cool and start creatively decorating your baked goods.

Both natural and synthetic dyes can be used to color the cream.

Before preparing sour cream to decorate the cake, you need to taste the sour cream; if it does not have enough sourness, you can add lemon juice.

It should be remembered that the storage time of cakes covered with each of the presented creams is limited. It is recommended to store sour cream and custard for no more than 6 hours in the refrigerator. This shelf life is explained by the instability of the composition. Butter cream can be stored for 36 hours, and protein cream can be left in the refrigerator for 72 hours.

The remains of the protein cream make a wonderful marshmallow or the basis for the Bird's Milk cake if you add gelatin and various fillings to it.

There are many confectionery products that are difficult to imagine without cream decorations. Cakes, pastries, meringues, cookies, profiteroles, cupcakes without intricate cream patterns are boring and look very unappetizing, even if they have an amazing taste and seductive aroma.

In order for your culinary masterpieces to amaze your family and guests not only with their delicious taste, but also with their aesthetic appearance, you simply need to master the technique of decorating baked goods with cream. To do this, you need to acquire special tools - a pastry syringe or a bag with attachments, which no pastry chef can do without.

You can freely buy these factory-made devices, or you can make a pastry bag with your own hands, as it is quite simple. The ability to make such a design using scrap materials can be useful to you if you preferred to use a syringe, and your faithful kitchen assistant suddenly breaks down, and there is no time to restore it or it is too expensive.

A homemade device in an emergency situation will simply save the situation.

After all, it can be made in a matter of minutes from a plastic bag or thick paper. True, it will be disposable, but it will not need to be washed, and it can be filled with almost any creamy mixtures.

If desired, you can make a woven pastry bag for reusable use. It will be stronger and more spacious. It is very convenient to use products made from water-repellent materials on a fabric basis. Such devices will need to be washed thoroughly, while cotton ones can be boiled and ironed for disinfection.

• Plastic bag
• Paper bag
• Fabric bag
• Plastic bottle attachments
• Tips for beginner pastry chefs
• Reviews and comments

To make it, you just need a bag (preferably made of thick polyethylene, such as milk, or with a zip fastener) and scissors. Fill the bag with cream, cut off a corner of a suitable size (the thickness of the strip of cream being squeezed out will depend on this) and start decorating the baked goods.

Paper bag

For this simple device, you only need a piece of baking paper, wax paper or baking parchment of the appropriate size. The process for making it is as follows: cut a square or triangle out of paper and roll it into a cone shape.

There should be no gaps between the layers of paper into which the cream can seep. Fold the edges of the base of the cone to secure the structure. After that, fill it with cream and cut off a corner. You can cut out a shaped edge of a corner on thick paper. It can partially replace the nozzle.

You can also make a piping bag with DIY tips. To do this, cut off the neck of a regular plastic bottle, retreating a few millimeters below the thread, and secure it to the bag with tape (from the outside).

Push the cream towards the nozzle and, directing the flow of cream, decorate the dessert.

Fabric bag

You can buy it ready-made, but it’s easy to sew a pastry bag with your own hands. When choosing a fabric, make sure it is easy to wash. It is better to choose a white color, but if you want to sew a product from colored material, make sure that it does not fade. Dense teak is perfect - it is durable, natural, and can be disinfected at high temperatures.

Cut a triangle (isosceles) from the fabric, sew 2 sides, cut the top of the triangle to the size of the attachments on which you will put it. Finish (tuck) the seams along the edge of the cone. The seams along the structure should be on the outside so that they do not need to be washed off from the cream.

Plastic bottle attachments

Using caps from plastic bottles, you can make a variety of shaped attachments for any bag to which the neck of the same bottle is attached. To do this, in addition to the container mentioned, you need to arm yourself with a knife with a sharp end and a marker.

Draw the outline of the proposed hole on the lid, then use a knife to cut out the figure exactly along the outline. The simplest designs - stars, snowflakes, crowns - give beautiful outlines of a strip of cream. Having processed several lids in this way, you will receive a whole set of replaceable nozzles with holes of different configurations and sizes!

You can attach the neck of the bottle to the woven bag using a needle and thread.

To do this, you need to cut the neck slightly below the thread, make holes along the edge for a needle and thread, which you will use to sew it to the product.

In a similar way, small shaped nozzles can also be made from caps for nasal spray bottles. They will be convenient for doing more delicate work and applying openwork patterns.

A cap with a closure simplifies the manufacture of the nozzle, as on mineral water bottles for children or athletes. The shutter is easily removed from the cap, and the narrow opening itself is convenient for drawing with cream.

To make the work of decorating baked goods easier and to make decorations more neat and beautiful, use the following tips on the technique of applying patterns with cream:

• using a pastry bag, make patterns with your left hand, and hold it with your right and at the same time lightly squeeze it;

• start practicing with simple drawings;
• First use asterisks and dots as “strokes”;
• to apply dots, take a round nozzle, squeeze out a dot and quickly carefully lift the bag into a vertical position, stopping pressing on it;
• make the stars in exactly the same way, only with a shaped nozzle;
• To prevent your hand from trembling from tension, place your left hand under your right hand as a support;
• When applying small patterns or inscriptions, keep the nozzle closer to the baking surface.

Homemade baking is not only an interesting pastime, but also a very relevant hobby, given that the modern confectionery industry does not always use natural ingredients, high-quality safe fats, not to mention the widespread use of dyes, preservatives and other chemicals.

Therefore, if you have at least a little free time, do not regret it and carve out an hour in order to find an easy and quick recipe for delicious homemade baked goods. After all, there are now a lot of them on the Internet - for every taste - from traditional proven “grandmother’s” recipes to fashionable, gourmet or exotic desserts.

Here, for example, is a recipe for popular eclairs:

• boil a glass of water, add a little salt, add butter (150 g) and boil everything again, gradually add a glass of flour, stir constantly and after boiling, turn off the gas;
  beat 4 eggs, use a mixer to save time, add about a quarter of the volume to the dough and mix thoroughly, then gradually add the remaining eggs in the same way, until the dough becomes thick;
• from a pastry bag, squeeze the dough into lumps onto a baking sheet covered with paper, and bake the cakes in the oven at 200 degrees for 25 minutes, then at 170-180 degrees for 10 minutes;
  Prepare regular custard (or any other cream of your choice, you can use whipped cream) and fill the eclairs with it using a pastry bag.

Prepare such a wonderful delicacy from fresh, natural products for your children, and the reward for your work will be their preserved health. And so that they are more willing to give preference to their mother’s baked goods over store-bought ones, decorate your desserts using the simple devices described above.

With experience, you will begin to create patterns that will surpass the work of professional pastry chefs and will surprise the most sophisticated guests.

When baking a pie or cake, we think about how best to decorate it. You can simply pour glaze over it, or you can decorate it with painted flowers, patterns and petals. To create intricate designs with cream or paste, you will need a piping bag.

But what to do if you don’t have such a bag at hand, but you need to decorate the cakes with cream or make rosettes from cookie dough right away. Don’t despair, you can make a pastry bag with your own hands from scrap materials.

DIY pastry bag from a plastic bottle and a cellophane bag

In order to make carved patterns from cream, it is necessary that the mass be squeezed out of a bag with a carved tip. It must be hard and withstand any pressure placed on it, otherwise the pattern will not work. A plastic bottle is used for these purposes.

You will need the following materials: a plastic bottle, a small clean plastic bag, a marker, scissors and a utility knife.

Stage 1

Measure 4-5 cm from the top of the bottle and put a mark. Make several marks and connect them with one line.

Stage 2

Unscrew the cap and remove the inner silicone layer that is included in each cap.

Stage 3

Make a hole in the lid with a diameter of approximately 0.5-0.7 mm.

Stage 4

On the silicone layer that you took out of the lid, use a marker in the center to draw the pattern that you would like to get. Using a utility knife, cut out the pattern along the outline. Don’t hold back your fantasies, because the pattern you make will depend on how you cut it.

Stage 5

Insert the silicone layer back into the lid. Once again, thoroughly wash the neck and cap of the bottle to remove plastic shavings and dust.

Stage 6

Cut off one corner of the bag by 2 cm, put it on the thread and screw on the cap so that the bag is secured between the cap and the thread of the neck of the bottle. If you do not secure the bag well, the bottle will not hold and you will not be able to work with such a bag.

There is another option, how else you can fasten the bag and the neck of the bottle. Insert the package into it. Pass the cut corner of the bag into the neck, pushing it from the side of the cut part and remove it from the neck. Fold the edges of the bag onto the threads and screw on the lid.

In other words, the neck of the bottle will be placed on the cut corner of the bag, and the edges of the cut corner of the bag will be turned inside out and fixed with a twisted cap. So, you have a DIY pastry bag. The cake cream or cookie dough is placed in a bag, and it will be squeezed out through the lid, taking the shape of the pattern that you came up with and cut out.

You can make several interchangeable lids with different patterns inside. The package containing the mass is disposable and is thrown away immediately after use. Next time you will need a new bag.

Using the same method, you can use a bottle with an elongated lid for easy drinking.

It can be used as a type of pattern, worn on the same neck, if the thread matches.

Also, the hole in the bottle cap can be made wider, up to 1.5 cm in diameter, while the pattern on the silicone layer can be made larger and more complex.

DIY paper pastry bag

For this type of piping bag, you will need a sheet of strong waterproof paper and scissors. A sheet of baking parchment works great.

Stage 1

Make an even square out of the sheet and fold it in half diagonally or from corner to corner.

Stage 2

Place the resulting triangle so that it looks at a right angle upward, and the folded part is towards you.

Two sharp corners are located on the sides.

Stage 3

Now roll it into a funnel. The image below shows how to roll correctly.

Stage 4

The top edges can get in the way when working with confectionery products, so they are folded or cut off.

After filling the bag with contents, the edges (if you did not cut them off) can be folded inward or twisted into a spiral. In the second option, squeezing out the contents of the package will be much more convenient.

Stage 5

Cut the folded corner diagonally or give it a pretty star or wave design.

Your DIY pastry bag is ready. It is disposable, so upon completion of work it is thrown into the trash.

This paper bag is perfect for working with delicate cream or paste consistency. For a dense dough, use a piping bag made of a harder material.

DIY pastry bag from a plastic bag

To make such a bag you will need a thick plastic bag. The density of cellophane is quite suitable, from which a sleeve for baking products in the oven or a file for documents is made.

Option 1

The cellophane sheet is rolled into a funnel, as in the previous version of the paper pastry bag. An acute corner is cut in the form of a pattern or a semicircular hole.

Option 2

You can also use it in a bag, in which the cream is placed, and then rolled up into a funnel. In this case, the resulting sharp corner is carefully cut off with scissors, through which the contents will be squeezed out onto the prepared surface.

DIY pastry bag from a fragment of a used aluminum can

The materials you will need for this type of pastry bag are: a used aluminum drink can, a strong plastic bag and tape.

Stage 1

Wash the aluminum can from any remaining drink and dust and cut it into pieces. Cut off the top and bottom parts, leaving the middle in the form of a ring from the walls of the jar. Cut the ring lengthwise. Thus, you have a metal sheet made of thin aluminum.

Stage 2

Fold the metal sheet into a funnel and secure the outer edge with tape.

Stage 3

Cut the narrow edge of the funnel with jagged teeth into a star shape or other design as desired.

Stage 4

Use scissors to cut off the corner of the plastic bag.

Regarding the angle, the cutout should not rise higher than 2 cm.

Stage 5

Insert the metal nozzle into the bag so that it is fixed and cannot be pulled out through this hole.

A DIY pastry bag made from a fragment of an aluminum can is ready. You can fill it with dough or cream and get to work.

How to decorate a cake with a pastry syringe

Have you already mastered the difficult art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. With the help of the attachments included with it, you can make a whole range of decorations - from exquisite lettering to lush flower baskets.

Instructions

1. You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done using a pastry syringe with a set of attachments. The kit usually contains from 4 to 10 different tips. The larger the number, the wider your chances.

2. Before starting work, prepare cream, whipped cream or drawing mass. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.

3. Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, look at it - perhaps you will have to camouflage some areas.

4. Cover the cake with special mastic, glaze or cream. Carefully level everything with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations only stick well on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.

5. Using a teaspoon, fill the syringe with cream onto? volume. Apply the cream tightly so that no voids form in the syringe bulb; on the contrary, your drawing may be damaged.

6. Before you start decorating the cake, do some testing on a plate.

The beautiful frill-like borders that are usually placed along the edge of the cake are made with the support of a bias cutter. A nozzle with a wedge-shaped cut is necessary when depicting all kinds of leaves. Letters and patterns are drawn using a cornet with a tight, straight tip. Well, the tips with teeth form the cream in the form of flowers and stars. The size of the decorations can be varied by the force of pressing the syringe plunger. By moving your hand in waves and changing the angle of the device, you can make different decorations using the same nozzle.

7. Take a knitting needle or a huge needle and mark the silhouettes of the design on the cake. For greater comfort, hold the syringe with both hands. Guide the tip carefully, adjusting its angle and pressure. When applying small designs, hold the syringe close to the surface of the cake; when working with large motifs, lift the syringe higher.

8. After finishing the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue formed after the cream is pulled off will lie unnoticed.

Note!
After working with the syringe, wash it thoroughly in hot water. Don't forget to rinse all used attachments.

Helpful advice
Please note that the relief of the jewelry greatly depends on the design of the cream. The denser the creamy mass, the more colorful the decor will be. A mass that is too tender or too liquid may spread out.

If you are a beginner pastry chef, then you should have an idea of ​​what tools and equipment you may need. We invite you to familiarize yourself with an overview of pastry chef's tools and decorating devices. Of course, not all existing confectionery equipment was presented in this review, but you will get acquainted with a set of basic ones.

1.

Basic baking tools and equipment.

There are items that must be present in the kitchen if the housewife is fond of baking.

1.1 Measuring cups and spoons.

For example:

1.1.1 Or this set of measuring utensils:

1.3 Sieve. Regular, or a convenient option in the form of a mug.

1.4 Whisk for beating by hand. Even if you have a mixer or food processor, it's a good idea to also have one for those times when you need to whisk or mix ingredients especially gently.

1.5 Containers for mixing ingredients. For example:

1.6 Blender for chopped dough

1.7 Brushes. With regular bristles or silicone.

1.8 Grater for removing zest from citrus fruits.

1.9 Spatula.

1.10 Molds (selections) for forming cookies or cutting out various shapes from dough.

1.11 Knife for working with dough. They are also used to work with marzipan and fondant.

1.12 Bakeware:

1.12.1 Forms for tarts and tartlets.

1.12.2 Baking trays.

1.12.3 Sets of molds for baking multi-tiered cakes.

1.12.4 Split forms.

1.12.5 Cupcake and muffin tins

1.13 Grille. The finished baked goods cool on it.

1.14 Large spatula for cake or short layers.

2. Basic tools for working with creams and devices for decorating using a pastry bag

Before you start decorating, you need to purchase special tools. Not all of the accessories listed below are required. You can get the bare necessities, and then gradually increase the collection of your pastry tools.

2.1 The rule is simple and with embossed edges.

2.2 Scrapers are simple and have a raised edge.

2.2.1 Typesetting scraper. You create the relief yourself by selecting elements in one order or another.

2.3 Round and square rotating stands.

2.4 Pastry spatula.

2.5 Pastry bags and nozzles.

2.6 Pastry nail, paper, and tool for transferring decorations from nail to cake. Used when creating flowers using a pastry bag.

2.7 Containers for holding pastry bags.

2.8 Mat with markings for creating symmetrical, precise and identical decorations.

2.9 Brushes for working with dyes. Regular watercolors will also work.

3. Devices for working with mastic, marzipan and sugar fondant

3.1 Rolling pin for mastic. There are also textured rolling pins for applying various patterns and textures.

3.2 A device for smoothing mastic, marzipan or sugar fondant on a cake.

3.3 Silicone mat with markings for rolling out mastic and marzipan

3.4 Rolling pin with rings for rolling out marzipan or mastic to a certain thickness.

3.5 Cutters (samples) for cutting parts from mastic. For example, floral elements.

3.6 Stacks (special tools) for modeling from mastic, fondant and marzipan.

3.7 Plungers for creating decorative elements from mastic or marzipan. For example, this one, in the form of a leaf:

3.8 Devices for modeling and giving flowers a natural shape.

4. Auxiliary materials and equipment.

4.1 Pistils and stamens, as well as decorative wire.

4.2 Stands for finished cakes.

4.3 Organizers for storing confectionery utensils and tools.

4.4 Stencils for decorating baked goods.

Using buttercream for a cake is an interesting and at the same time simple, and most importantly affordable way to decorate a baked product. It can be a cake, petit four or a whole cake.

Making cream from butter at home is more than easy and does not require much time and effort! You don't need to be an outstanding cook or pastry chef. The secret of such creams is high-quality butter with a high degree of fat content and the correct proportions of the products taken.

Italian cream with proteins and butter

What products are required:

• chicken egg white - 100 ml;
• granulated sugar or powdered sugar - 200 g;
• boiled or filtered water - 40-50 ml;
• citric acid - a pinch;
• butter (82% fat) - 200 g.

Any protein-oil cream has a light, porous, delicate consistency and is very attractive in appearance with its snow-white appearance. So, how to prepare buttercream for decorating pastries and cakes with chicken egg whites step by step?

Preparation steps:

1. First you need to tackle the sweet syrup. Mix sugar, prepared water and citric acid. Boil. Boil the mixture until a mass of bubbles actively forms on the surface. Professional chefs use a special thermometer - a temperature of 120°C would be suitable for this syrup. Stir the syrup and leave to cool.
2. Pour egg whites (100 ml corresponds to three C0 category chicken eggs) into a mixing bowl. Here you can use one trick - add 1-2 g of regular coarse salt to the proteins. Next, beat the whites until a thick white foam is obtained.
3. The further action will be as follows - while continuing to whip the foam, add syrup little by little with a tablespoon or pour it in a stream. It is better to beat at low speed. Otherwise, everything around will be covered in small drops of sugar syrup. Now you need to beat until compacted.
4. The next step is to add butter. It is very important that it is well softened. Then beat it a little with a hand whisk to make it fluffy. Another important point is that the proteins and butter must certainly be at room temperature. If these requirements are not met, the cream will not work.
5. Now again at the initial speed of beating, add the oil in several additions.
6. After adding the oil, whip the butter cream for the cake until smooth.

It is citric acid that gives the mass such a flawless white color. This important component for color can be replaced with a few drops of freshly squeezed lemon juice.

Custard cream of this preparation has one nuance - to decorate a cake (for example, a sponge cake) with it, the cream must be at room temperature. So if you take it out of the refrigerator, let it sit on the counter before using it.

Protein-butter cream for decorating the cake can be prepared gelled. Take gelatin or agaroid. The two substances are similar, as are their uses.

If you are making a homemade cake with buttercream, add vanilla sugar or extract to it for a more pleasant aroma.

Quick sour cream and butter cream

Ingredients:

• sour cream (preferably fatty) - 100 g;
• granulated sugar or powdered sugar - 150 g;
• cream (or fat milk) - 100 g;
• butter - 100 g.

Sour cream and butter cream for a cake will be an excellent decoration for a sponge base made from homemade cakes. This type of cream forms and holds jewelry well.

Preparation steps:

1. To make the sour cream and butter cream fluffy and light, the products prepared for it must be at the same temperature. Better than room. In a thick-bottomed saucepan, stir together butter, cream and sour cream. Beat a little until smooth.
2. Add granulated sugar or powdered sugar and mix with a spoon.
3. Beat to a fluffy foam at the highest degree of whisk rotation.

This is perhaps the simplest cake cream recipe. At the end of whipping, add a drop of rum, table white wine or essence to it if desired.

Just don’t use cognac for this, the cream will take on a slightly grayish tint.

Note to the hostess

Many novice housewives do not know how to use buttercream for a cake, but it is simple. To decorate all surfaces of the cake or pastry with a dense layer, you need to take soft cream at room temperature. And if you need to make decorations in the form of flowers, ribbons or other relief designs, it is better to cool the cream directly in a pastry bag or syringe. See the photo for professional cake decoration with buttercream.

A layered buttercream floral arrangement on a cake can be created using different piping bag tips and a set of food colorings.

It happens that when stored in the refrigerator for a very short time, a layer of liquid appears at the bottom of the buttercream. This is the result of beating too vigorously or adding a very thin gelatin mixture. This defect can be eliminated. Drain the liquid and add a little more softened butter to the cream. And beat again.

Probably the easiest and most affordable recipe for buttercream for a cake is with condensed milk. The products required for it are butter and condensed milk, taken in equal parts. But this option is very sweet! Therefore, try not to overdo it with condensed milk. By the way, you can take it either store-bought or home-made from whole milk with sugar.

To decorate a cake with buttercream using color, it is most convenient to add a pinch or two of food coloring while whipping (depending on the intensity of the shade you want to achieve). To tint the creamy mass, chocolate, cocoa or instant coffee melted in a water bath is perfect.

It’s no longer a secret for you how to make butter cream for a cake. You can use the cream to decorate the cake immediately or cool it a little in the refrigerator. You will see examples of decorating a cake with butter cream in the photo.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

4.88 /5 (8 )

We all come from childhood and remember how our grandmothers and mothers, when preparing something delicious for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our family and loved ones could not compare with store-bought baked goods. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery products. In this article we will look at how to prepare suitable cream for decorating a cake or other baked goods.

Cream for decorating a cake: basic requirements

All creams are culinary creations of incredible taste. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and designs. The basis for the preparation of most creams is the whipping technique. The result is a lush mass ready for use and further consumption.

The only drawback of sweet masses is their short shelf life. And during their production it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for preparing creams. This is one of the sections of the “bible” of desserts:

• To make the mass, you should use only dietary eggs and exclusively fresh products.
• The cream must be used within strictly defined periods after its preparation.
• It is necessary to calculate as accurately as possible the amount of food to be prepared, because leftovers that have stood for a long time are no longer suitable for decoration.
• The cream should be stored exclusively in the refrigerator at temperatures up to 6 °C.
• Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but the basic ones can be divided into five groups.

Oil

Oil cream is the most stable and can be stored longer than others. It is based on natural butter with the highest percentage of fat content. You can prepare it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with adding freshly squeezed fruit and berry juice, honey, nuts, chocolate and even tea.

These ingredients add a certain “zest” to butter creams. You can start decorating your cake immediately after preparing the cream or after some time, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powder. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared either in a water bath or in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry about the mass accidentally burning. This cream also does not last long. If you need to store it for several hours, then tightly cover the container with cling film and place it in the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out incredibly tasty, light, airy and tender. You only need to use chilled cream with a fat content of 33% and 35%, in which case it will rise well. During the process, you can add eggs, gelatin, and various fruit and berry additives to your taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. It is better to use buttercream immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it you should use fresh sour cream with a fat content of 30% and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip up.

Before cooking, it needs to be cooled so that the cream whips well and its consistency remains stable. It is better to use sour cream immediately after preparation. You can store it, but no more than two hours in the refrigerator.

A cake found in South Africa was preserved for 100 years by soaking it in cognac.

How to make buttercream for cake decoration at home

Let's look at how to prepare the above mixtures and then decorate a homemade cake with them. Oil cream is the most popular. Thanks to its inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With its help you will create a real masterpiece!

Remember that your cake decorated with buttercream can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of a given mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step-by-step recipe with photos

1. First, let the butter sit at room temperature until it softens. Separate the whites from the yolks and refrigerate briefly.
2. Fill a thick-walled pan or bowl a quarter full with water and place on the stove. I use the multicooker in the “Steam” mode. Whichever is more convenient for you. The main thing is to make a steam bath.
3. Place the chilled egg whites and all the sugar in a separate bowl.
   
4. Mix the whites with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl in a steam bath. The granulated sugar will dissolve and the whites can be set aside to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanillin and citric acid there.
   
7. You will have to beat for a long time until a characteristic path appears on the surface, which holds its shape and does not spread.
   
8. Gradually add softened butter in small pieces. Try to do this quickly without stopping the beating process.
   
9. If your mass immediately settles, don’t worry, it will soon return to its desired volume. You can do it a little differently: beat the butter separately in a bowl and then combine it with the whipped egg white cream.
10. As soon as the mass begins to shine, this will be a warning that it is ready.
    
11. Wonderful cream is ready! Now you can fill a pastry bag with it, add the necessary nozzle and start decorating the cake.

I advise you to watch the video of making buttercream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly and can withstand the addition of food coloring and even freezing. This butter mass can be used to decorate your dessert and cake under mastic or protein cream.

Protein-butter CREAM for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Place in a water bath.
The water should not touch the bowl
The sugar and protein mass must be heated, stirring continuously with a whisk until the mass warms slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the whites will curl.
When the sugar has dissolved, checking it like this, dip two fingers into the protein-sugar mixture and rub them against each other, you should not feel grains of sugar between them, remove the bowl from the water bath.
Beat the whites until stiff peaks form (10-15 minutes)
Add citric acid.
Once the whites are whipped, add one piece of butter to the egg white mixture, whisking continuously with a mixer.
You need to add as much oil until the mass thickens and gathers into a lump, a relief pattern from the whisks.
When you begin to add the first pieces of butter to the cream, the cream will initially become liquid, but with each addition of Oil and further whipping it will thicken.
Towards the end add 150g caster sugar, this will help stabilize the cream.
This cream tolerates paint and freezing very well and does not melt as quickly as regular buttercream.
This cream can be used to cake a cake under mastic or protein cream.
This cream can be used to decorate a cake.
The protein-butter CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14:02:30.000Z

How to prepare protein cream for cake decoration at home

Protein mass is a light and delicate pleasure. The main thing is that it does not contain fat at all. In addition to the fact that such a mass can be used to create incredibly beautiful decorations for desserts, it can be eaten as a complete delicacy!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

• 5 pieces. chicken eggs;
• 300 g granulated sugar;
• 2 tbsp. l. gelatin;
• 1 tsp. citric acid;
• 135 ml boiled water.

Step-by-step recipe with photos

To quickly and easily separate the whites from an egg, pierce the shell of a whole egg with a thick, sharp needle. The whites will flow out through the resulting holes, and the yolks will remain inside the egg.

• Keep a close eye on the squirrels. Neither fat nor yolk should get into them. Otherwise, they will not beat well and will not rise.
• All ingredients should be well cooled. Plus, the whipping container should also be cold.
• To make the whites whip stronger, you can add a pinch of salt or a few drops of lemon juice.
• The tools and utensils used must be thoroughly washed, grease-free and dry. Remember that even one small drop of water can prevent the egg whites from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, only this time for protein cream, for decorating a cake. It is simple and has amazing results. You should definitely get a thick and fluffy protein mass with which you will decorate your delicious baked goods.

How to make protein cream for cake decoration recipe The secret of cooking tasty and fast

How to make cream for a cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cake cream recipe: 4 eggs. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
Watch our video recipe carefully on how to prepare cream for a cake and you will get everything delicious quickly and easily at home.
Check out more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition “Carefree” belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe #TastierYouDidn'tEat #TastierYouDidn'tEat

https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg

2016-05-22T08:50:32.000Z

How to make custard for cake decoration at home

I suggest you try making a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. You can soak cakes with it and make decorations. If you are a novice housewife and are looking for a simple and quick cream for decorating a cake, this is exactly the option. With it you will give an even shape to the finished cake, masking irregularities, blemishes and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the remaining product can be frozen in a container with a lid or served as a separate dessert. It can be decorated with fresh berries or fruit slices.

List of ingredients

To make classic custard you will need the following ingredients:

• 350 ml milk;
• 100 g sugar;
• 230 g butter;
• 3 g salt;
• 1 packet of vanilla sugar;
• 30 g starch or flour;
• 2 pcs. eggs

Step-by-step recipe with photos

Video recipe for cake decorating cream

By the way, this is exactly the same recipe for classic custard. The video looks interesting, as everything is explained in detail by a sweet grandmother, who is pleasant to watch and interesting to listen to.

Custard - Classic Recipe from Grandma Emma

Buy Grandma Emma's books → https://www.videoculinary.ru/shop/
Subscribe to the channel Grandma Emma's Recipes → https://www.youtube.com/user/videoculinary?sub_confirmation=1
How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are popular all over the world. Custard - pâtissière, the most common custard. Custard is widely used in making cakes and pastries. For example, in making Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and Pastries section. Custard - recipe with photos and videos. Grandma Emma shares a Video Recipe for Custard - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
—————————————————————————————
Ingredients:
Milk – 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
—————————————————————————————
website → https://www.videoculinary.ru
—————————————————————————————
In many of our video recipes we use music by composer Daniil Burshtein
————————————————————————————

Video cooking on social media networks:
instagram → https://www.instagram.com/videoculinary.ru
facebook → https://www.facebook.com/videoculinary.ru
vk → https://vk.com/clubvideoculinary
ok → https://ok.ru/videoculinary
pinterest → https://ru.pinterest.com/videoculinaryru/
twitter → https://twitter.com/videoculinaryru
youtube → https://www.youtube.com/user/videoculinary
—————————————————————————————
Our recipes in English:
website → http://videoculinary.com/
youtube → https://www.youtube.com/user/videoculinarycom

2015-10-06T13:56:21.000Z

How to make buttercream for cake decoration at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is impeccable taste. But from my own experience I can say that butter cream is the incredibly delicate and lightest cream. It looks like white foam, with a rich milky neutral taste, which can be combined with various recipes for glazes and creams. I guarantee that if you do everything correctly according to the specified recipe, the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before decorating a cake with buttercream, you should tell beginners what kind of cream to use. There are two types suitable for decorating baked goods: vegetable and natural.

Vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to the natural one. The plant analogue is denser, thicker, with a stable consistency. According to the recipe given below, from one liter of such cream you can prepare three liters of whipped foam for decorating the cake. This cream is produced in containers with attachments that are convenient for decoration. You can often find them in markets - whipped cream in a can.

Natural cream– the product is very high in calories, fatty with a rich taste of milk. They come in white or with a slightly yellow tint. Only those with a fat content exceeding 30% are suitable for decoration. Less fatty ones will either not be able to be whipped, or they will fall very quickly. They are less airy, unlike plant ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put forward in their favor - taste and healthfulness, in contrast to the low-calorie nature of their plant counterpart.

Don't get too carried away with vegetable creams. They contain many preservatives and stabilizers. This is, rather, an emergency aid for the housewife when she simply doesn’t have enough time to tinker with a natural product. This cream does not use sugar, so it has a neutral milky taste. Thanks to this, vegetable cream can be combined with any type of baked goods. You can add powdered sugar to the cream, thereby sweetening the confectionery product.

It is perhaps beyond the power of other described masses to compete with natural whipped cream as a decoration for home-baked goods. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the fat content percentage and shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. In the market from grandmothers you can buy a product with a fat content of 50% or more, but you cannot get a high-quality cream from it. Based on the recipe, when whipping you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which after whipping is suitable for decorating baked goods, is 30-40.

List of ingredients

To create the creamy mass you will need:

• 200 g cream;
• 2 tbsp. l. sugar or powder;
• 2 tsp. vanilla extract.

Step-by-step recipe with photos

Video recipe for cake decorating cream

CREAM CREAM is stable and perfect for all types of baked goods.

EMERALD sponge roll with soufflé cream. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy CREAM - SOUFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake HEDGEHOG IN POLANKA. https://www.youtube.com/watch?v=H8-BcZK75ew

https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg

2015-12-27T03:23:39.000Z

How to make sour cream for decorating a cake at home

Summer and berry season are just around the corner, so many housewives cannot resist the temptation to bake a sponge cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not mix with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream made from sour cream and butter. Its consistency is quite thick and at the same time light. It has absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

• 200 g fatty butter;
• 200 g powdered sugar;
• 1 g vanillin;
• 400 g of fat sour cream.

These are all the ingredients for our sour cream.

Step-by-step recipe with photos

In this recipe, you can vary the proportions as you wish. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. Milk should be added to the prepared thick mass while whipping, literally one tablespoon at a time. This can be continued until the mass can accept liquid without “whims” and without stratifying.

You can also add condensed milk or fruit syrups instead of sugar to add originality. Experiment with cocoa, egg yolks, cognac or rum. Cream variations turn out to be very worthy and interesting.

Video recipe for cake decorating cream

The simplest products, a minimum of time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream for cake. How to easily prepare a thick and delicious cream.

This cream takes just 10 minutes to prepare using the simplest ingredients, and the result is a very tasty, thick and airy buttercream that can be used to decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh out the sour cream overnight)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanillin on the tip of a knife
1 glass=250ml

Join our group in Odnoklassniki https://www.ok.ru/lenivayaku

A beautifully decorated cake is pleasing to the eye and can charm and surprise guests. Housewives should show maximum imagination and make extraordinary efforts to make their baked goods not only tasty, but also surprisingly beautiful and unusual. Today there are a great many techniques and recipes for decorating cakes. For this, a variety of devices are used, of which the most inexpensive and accessible is a pastry syringe or a bag with nozzles.

For a pastry syringe, the cream is selected to be sufficiently thick, plastic, and retains its shape well. Too thick a mass will be squeezed out of the nozzle unevenly, in pieces. And if it’s too liquid, it will spread immediately after applying the decoration to the surface or sides of the cake. Therefore, the main parameter for choosing a cream recipe is its consistency.

Oil cream

The simplest and most inexpensive recipe. Consists of several available ingredients. Can be used for decoration in its pure form, as well as colored and additionally flavored.

Ingredients:

1. Butter – 250 grams;
2. Condensed milk – 1 can (boiled is used more often in this case);
3. Vanilla, cognac, liqueur optional.

Cooking process:

1. Soften the butter and chop it finely with a knife.
2. Add condensed milk and beat with a mixer for 5-10 minutes. Make sure that the mass does not separate.
3. Add flavoring and food coloring according to the recipe.

Protein

This cream is more airy. The mass turns out snow-white, and therefore can be used for decoration in its natural form or shaded with natural or artificial dyes. The cream holds its shape perfectly if prepared strictly according to the recipe.

Ingredients:

1. Half a kilo of sugar;
2. 5 whites very cold;
3. Half a teaspoon of citric acid;
4. Half a glass of water.

Cooking process:

1. Make syrup from water and sugar. Add citric acid to it.
2. The syrup is boiled, stirring, for at least 5 minutes.
3. Cool the mass slightly.
4. Beat the egg whites until fluffy and add the uncooled syrup in a thin stream.

Creamy

Cream based on fresh cream is also suitable for decorating a cake using a syringe or bag. It is light, squeezes out well even from the narrowest nozzle, its consistency is uniform, so there are no voids or air bubbles in the finished decor.

Ingredients:

1. One large egg;
2. One glass of cream (35 percent);
3. 80 milliliters of milk;
4. 80 grams of granulated sugar;
5. 10 grams of gelatin;
6. Vanilla.

Cooking process:

1. Soak the gelatin in plain cold water for 25 minutes. Wait until it swells and absorbs all the water.
2. Mix the egg with sugar and grind until white. Boil the milk, immediately remove from the heat and pour into the egg mixture in a thin stream.
3. Add gelatin, stir and place in a water bath.
4. Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
5. Whip cold cream until foamy. This will take about 10 minutes.
6. Add the milk mixture, cooled to room temperature, little by little into the creamy foam, add vanilla and stir.

Decoration technology

The method of decorating using a syringe is quite simple. You will need the syringe itself and several nozzles. There are sets with nozzles in the amount of 4–10 pieces. The more of them, the more sophisticated and unusual decorative elements you can make on the cake.

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different types of creams for decorating a cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All that remains is to pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!