Delicious homemade cream recipes for cakes. Oil, cream and custard variations of cake creams at home. Making quick and easy cream for homemade cakes

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 it is the easiest to sculpt; 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 you have to do is 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!

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

Thanks to its high nutritional value, excellent taste and plasticity, the cream allows you to create jewelry of the most intricate shapes.

However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.

When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.

Explanations for recipes

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.

Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.

Brown color They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.

Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, and free of foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream with powdered sugar

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400

Make the cream in the same way as butter cream with condensed milk (recipe 1), with the only difference being that while whipping add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glazed)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.

Flavored butter creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of tastes and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.

6. Apricot butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of apricot liqueur or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of canned pineapple syrup, tint it yellow (see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange butter cream

To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).

9. Benedictine butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. The color of the cream is white.

11. Cherry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry buttercream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. spoon of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.

15. Butter coffee cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of coffee liqueur or coffee liqueur (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).

16. Lemon butter cream

To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see at the beginning of the page).

17. Raspberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Honey butter cream

Add 2 teaspoons of natural honey to the basic butter cream (recipes 1-5) and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).

22. Praline butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare praline mass you need the following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden brown; Remove the husks by rubbing the nuts between your palms.
Place the roasted nuts, almonds and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which you take the mass as needed.

23. Pink oil cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Tea butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).

29. Chocolate butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple buttercream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of apple tincture or 2 tbsp. spoons of natural juice (recipe 187). Add edible acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
Aromatic and flavoring substances can be introduced into basic protein creams, thereby obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the egg whites into the pan, place it on ice or cold water and beat with a metal whisk for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held by the raised whisk. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for coloring and taste - paints, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in cream recipes or adding new ones, you can get flavored custards with different tastes and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilization, lightly fry the wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Airy custard cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.

40. Orange custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or after boiling and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.

42. Lemon custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of tangerine juice and the juice from the zest of two tangerines.

44. Honey custard cream

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Almond custard cream (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.

46. ​​Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as basic custard (recipes 35-37), but use 1/2 cup milk and 1/2 cup apple juice (recipe 187) or light-colored, pleasant-tasting applesauce instead of a whole glass of milk. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic butter creams

Whipped cream cream is fluffy, soft and light, highly nutritious and has excellent taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream must be heated at 80° over low heat for 20-30 minutes (pasteurized), after which the microbes that cause spoilage and souring of the cream are killed. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
The best temperature for churning cream is 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.

The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For layering, butter creams are used only in sponge cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.

48. Cream without gelatin(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, place in cold water, on ice or in snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whipping, add vanilla sugar and powdered sugar little by little, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.

49. Cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
- 1/2 teaspoon gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.

Flavored butter creams

Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.

52. Pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).

53. Orange cream

Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).

54. Vanilla buttercream

Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cherry cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).

57. Cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.

58. Coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Tangerine cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.

61. Honey cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.

62. Almond cream(walnut)

Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.

64. Pink or rum cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Chocolate cream

Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.

V. Sour cream and creamy creams

Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and sour cream creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g of cream:
- 1 glass of sour cream,

- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream with various substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Creamy sour cream

Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.

71. Cream kaymak

Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.

VI. Various creams

72. Cream on butter margarine

Ingredients for 200 g of cream:
- 100 g butter margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (4 )

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 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 tolerates 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 the 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 prepare a 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/
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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/
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Ingredients:
Milk – 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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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 glaze and cream recipes. 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

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Any pastry cream is made by mixing, whipping, and sometimes cooking. As a rule, creams have a sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts of famous confectioners in France, England, and Italy, recipes for classic cake creams have been developed. Confectioners such as the Austrian culinary specialist Franz Sacher, the Bavarian confectioner Johann Conrad Vogel, the Hungarian master Jozsef Dobos and others contributed to the cream recipe. This material contains classic recipes for the most delicious and famous creams in the world. A delicious cream recipe is already half the battle in creating a good dessert.

Italian meringue

Italian meringue is essentially a protein custard made from egg whites, sugar, water and salt. This cream holds its shape perfectly and is widely used to create mousses, decorate confectionery products, and also as a separate dish.

To prepare protein cream, you need to take chilled whites of 2 eggs, a pinch of salt, 40 ml of cold water and 120 g. Sahara. Mix sugar in a saucepan with water and place over medium heat. At the same time, you need to start the process of whipping the whites with salt. After boiling the syrup for 5 minutes, cool it slightly and pour it into the whites, whipped to stiff peaks, in a thin stream, continuing the whipping process for another four minutes. That's it, the Italian meringue is ready!

Classic custard cream

Custard-type cream is medium in thickness, suitable for “Napoleon” and “Medovik” cakes; it can also be used to grease any shortbread cakes, fill tubes, and eclairs.

To cook custard, you need to take 500 g. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then stir in the vanilla and flour. Next, the mass is diluted with cool milk and mixed thoroughly until completely homogeneous. Now the cream needs to be brought to a boil over medium heat. Stir the custard mixture constantly to prevent it from curdling. After boiling, cool it and, if necessary, beat again.

Custard recipe video:

Bavarian cream

Bavarian cream is more like a delicate mousse rather than a regular cream. For several centuries it has been served as a festive dessert in many countries around the world. The ingredients of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Optional additives can include berries, chocolate, liqueur, rum, coffee and other ingredients.

The recipe for Bavarian cream is simple. First you need to prepare custard from two eggs, 125 g. sugar, 500 ml milk and vanilla sugar without adding flour. Its recipe is given above. Next you need to pour 20 grams. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled slightly, stir it into the hot custard. Now whip cream with 33% fat content; you will need 500 ml. Whipped cream is mixed into the cream mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is usually used to prepare the famous dessert “Tiramisu” (the delicate mixture is spread over layered Savoyardi cookies) and to create an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, the yolks are whipped into a foam with vanilla and sugar. The cheese, mashed with a spatula, is carefully beaten with the yolks, then the whites are mixed into the cream.

Whipped cream

Whipped cream is a very simple, but for many people the most delicious cream. Its application is very wide - from decoration to making ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat content. The main rule for successfully whipping them is that everything should be very cold, including the whisk, dishes and the cream itself. You need to beat them gradually, starting at minimum speed. High-quality cream will whip very quickly, it will take about 5-7 minutes. If desired, you can add powdered sugar to them.

Creamy cream

Buttercream is usually quite fatty and very sweet; it is intended exclusively for decorating sweets.

To prepare the cream you need to take 250 g. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: boiled milk needs to be cooled to a warm state, add all the ingredients except butter, beat well, and heat for 5 minutes over low heat, whisking. Gently add the butter into the slightly cooled mixture, continuing to beat the cream.

Protein cream

The cream is called protein because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare the protein mass in literally ten minutes.

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 egg whites with a pinch of salt until they form peaks, and pour moderately hot syrup into the foam in a thin stream. The finished mixture can be used to decorate cakes and fill tubes and baskets.

You can watch the process of preparing protein cream in the video:

Curd cream

Cottage cheese cream is no less versatile; it is suitable for decoration and for filling sweets made from dough. To prepare it, you need to take 200 grams. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. The cottage cheese should be rubbed through a sieve, and the softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter must be mixed, adding the cottage cheese gradually, and beat until a smooth and uniform mass is obtained.

Sour cream

Sour cream type cream is less fatty and dense than cream made from cottage cheese and butter. Its recipe requires the use of exclusively fresh and fairly thick sour cream, the ideal fat content is 30%.

To prepare sour cream, you need to whisk a glass of chilled sour cream. It is best to beat the mixture by placing the container in another, larger one, filled with cold water and ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Oil cream

Buttercream, like buttercream, is intended for decoration. To prepare it you need to beat 200 grams. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Condensed milk should be added to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liqueur, cognac, or berry syrup.

If the holiday begins with a cake, then the cake itself begins with cream. Creamy, buttery, custard, protein, ganache, curd... There are a million options, but these are the main names. However, there is something to be said about each. And everyone needs to try.

Oil cream

So, oily. The most classic one possible. It was popular in the Soviet Union both in production and in the kitchens of housewives. Holiday symbol. Dense, glossy, heavy. Perfect for layering biscuits.

The simplest variation of it sounds like this:

• butter - 200 g;
• condensed milk - 300 g.

Beat butter at room temperature at high speed until fluffy. Without stopping whipping, pour in condensed milk in a thin stream. As soon as the mass becomes glossy, homogeneous and fluffy, the cream is ready.

Cream "Charlotte"

If you are one of those who are ready for complex technologies and exquisite tastes, keep the recipe for butter cream called "Charlotte". It is ideal for leveling and decorating cakes and suitable for filling choux pastries.

Ingredients:

• butter - 250 g;
• sugar - 190 g;
• chicken egg - 1 pc.;
• milk - 150 g;
• vanilla sugar - 1 tsp. (grind into powder);
• alcohol (cognac, rum, liqueur, etc..) - 1 tbsp.

In a thick-bottomed saucepan, mix milk and egg until smooth. Add sugar and cook over low heat until boiling. After boiling - a few more minutes. Until the syrup thickens. Remove from heat, stirring occasionally, and cool the resulting mass.

Meanwhile, in a separate bowl, beat room temperature butter with vanilla powder.

If the syrup has already cooled down , carefully add it to the butter, continuing to beat. For a special aroma, add alcohol to the cream.

Protein cream

The next most popular is protein cream. It is good in combination with shortcrust pastry products. This cream is based on chicken egg whites and sugar. But additional ingredients and cooking technologies vary. The simplest version is a no-brew cream.

Ingredients:

• egg whites - 60 g;
• sugar - 120 g;
• citric acid - on the tip of a knife.

Beat the whites with sugar until stiff peaks form. When finished, add a pinch of acid. Ready!

Despite the ease of preparation, many housewives are confused by thermally unprocessed protein. Therefore, below is a recipe for protein custard. The ingredients should be calculated as follows: 2 times more sugar than protein. There is 4 times less water than sugar.

Custard protein cream

Ingredients:

• proteins - 100 g (from 3 chicken eggs);
• sugar - 200 g;
• water - 50 ml;
• citric acid - on the tip of a knife;
• vanilla - 3 g.

Mix sugar and water in a saucepan and start boiling. This should take about 5 minutes. At this time you can beat the whites. If the protein mass has increased in volume and thickened, you can add vanilla. When the syrup reaches about 120 degrees, add citric acid and remove the saucepan from the heat. If you don’t have a confectionery “thermometer” in your arsenal, be guided by the appearance of the mixture. The sugar crystals should dissolve, and the syrup itself should flow from the spoon in a continuous stream. As soon as the syrup is ready, without stopping whisking, pour it into the protein mass in a thin stream. When the cream thickens, becomes very dense and glossy, it can be used.

Curd cream

If you find it difficult to imagine what it tastes like, remember the legendary Narcissus cake. Yes, this cream is surprisingly good both as a separate dessert and as a layer for biscuits. The base of the cream, of course, is cottage cheese. But additional ingredients may vary. The most classic option is with butter.

Ingredients:

• cottage cheese (maximum % fat content) - 250 g;
• butter - 50 g;
• powdered sugar - 250-300 g (focus on your taste, it is not forbidden to sweeten it);
• vanilla sugar - 1 tsp.

Grind the cottage cheese with vanilla sugar until smooth. Add room temperature butter and beat with a mixer at medium speed. Then gradually add powder, continuing to beat.

A here's a more gentle one air option:

• cottage cheese - 250 g;
• whipping cream - 200 ml;
• vanillin - 1 tsp.
• powdered sugar - 100 g (depend on your taste).

First, whip the cream to stiff peaks and put it in the refrigerator. Then grind the cottage cheese with vanilla until smooth, beat the resulting mass with a mixer at medium speed. Add powder one spoon at a time without stopping whisking. Now add the whipped cream into the curd mass with a spatula. Stir carefully until completely homogeneous.

Custard

There is an opinion that it is almost the most difficult possible. Probably because it walks hand in hand with Napoleon cake and French eclairs. But in fact, its preparation is not at all complicated.

Ingredients:

• chicken eggs - 3 pcs.
• vanilla sugar - 1 tsp.
• milk - 0.4 l.
• granulated sugar - 0.2 kg.
• wheat flour - 3 tbsp. l. (with a slide).

Place the milk over medium heat in a thick-bottomed saucepan. At this time, mix eggs, 2 types of sugar and flour in a separate container. Add the homogeneous egg mixture into the boiling milk in a thin stream. Boil continuously stirring until thickened. Remove from heat and allow the cream to cool at room temperature.

Ganache

Ganache is a cream made from chocolate and cream. Like butter, it is suitable for leveling, decorating and layering cakes. It is a good coating for mastic and an excellent filling for boxed sweets. In its creamy-butter form, the ganache looks like this.

Ingredients:

• bitter chocolate - 200 g;
• cream 33% fat - 120 ml;
• butter - 80 g.

Place the cream in a thick-bottomed ladle and bring almost to a boil. After removing the container with cream from the heat, pour finely broken chocolate into it and stir with a whisk until smooth. When the mixture becomes warm, add room temperature oil. It should give elasticity and a glossy shine. After cooking, cover the ganache with cling film, as they say, “in contact,” and put it in the refrigerator for a couple of hours. If you need a thicker cream, beat the already cooled ganache with a mixer.

Cream cheese cream

And finally, the “youngest” cream is cream cheese. Has become widely popular over the past couple of years, and I think this is just the beginning. Good in combination with biscuits and as a base for various mousses.

Ingredients:

• creamy curd cheese (salty) - 300 g;
• cream 33% fat - 200 ml;
• powdered sugar - 80-110 g (according to your taste).

We start with cream. Beat them until stiff peaks form, gradually adding powdered sugar. Grind the cheese thoroughly until smooth and elastic. Gently mix the two mixtures with a spatula. Cover the container with cling film and place it in the refrigerator to steep. After half an hour the cream is ready.