Homemade cake cooked in his own hand, can not be compared with store counterparts.
Such a delicacy has a unique taste, but each hostess wants to give it a peculiar appearance. For this purpose, a special cream is prepared that will keep its shape after baking.
Cake Decorating Cream. General principles of cooking
There are many options for making cake decorating cream.
Original homemade baking can not only butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from cream, protein cream, as well as from Charlotte cream.
The main task in creating such a cream is to achieve the desired consistency. This is an important prerequisite for success when drawing small patterns, roses and petals on the cake.
Ordinary condensed milk, ready whipped cream from a can or chocolate paste can become a cream for decorating a cake. Those who are not looking for easy ways have to work with a mixer. Be patient! The time of whipping the cream in a separate case is different, as you probably already understood - it depends on its constituent components.
I offer several proven recipes for cake decorating creams.
Butter cream with condensed milk to decorate the cake
A win-win for home baking. 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 in the process of churning.
- 200 grams of butter;
- 240 grams of condensed milk.
Heat the butter in a small metal container to a creamy consistency. Beat the butter with a wooden spatula or whisk. It should turn elastic whitish mass.
Continuing the process of whipping, portionwise enter condensed milk. Whip the cream should be for 15 minutes to pomp and uniformity.
If the condensed milk used has a heterogeneous structure, candied, then it must be preheated, stirred and cooled.
It happens that in the process of cooking the cream is “cut off”, stratified, do not be intimidated. Just creamy mass should be slightly heated, and then whipped again. If a liquid appears, you can correct the situation if you fold the whipped mass onto a sieve. When the liquid is separated, the creamy mass needs to be heated and started to beat.
It is recommended to use oil cream for decorating cakes in a chilled state, then it will be much easier to work with it, and the drawings will be embossed and not washed out.
Oil cream to decorate the cake with sugar syrup
Excellent butter cream will turn out on sugar syrup. The process of its preparation 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.
In the pan you need to pour the required amount of sugar, add water, mix all with a spoon. Bring the liquid to a boiling state, achieve complete dissolution of granulated sugar. During the boiling of the syrup, it is important to timely remove the foam.
Butter should be heated up in a microwave or on a stove to a thick consistency. Beat the butter using a whisk or a wooden spatula. The result will be a fluffy white mass.
Continuing to beat the butter, you need to gradually enter the cooled sugar syrup. Beat cream until smooth.
Sour cream cake decorating
On the basis of sour cream, even a beginner can easily make a good cream for decorating a cake. When choosing a fermented milk product you should pay attention to the fat content. For making cream, high-fat sour cream is preferred - 25% and more. The cream will work out if you use homemade sour cream. Ingredients:
- 500 grams of chilled sour cream with a fat content of 25%;
- 135 grams of sugar.
Whip sour cream and sugar, gradually increasing the speed. Sugar, and better sugar powder, must be added in parts, gradually.
As the sugar dissolves, the cream will become slightly thinner. Do not be scared! In the process of beating mass thicken. Ready cream from sour cream should not drain from the spoon.
If sour cream is not 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. Preparation of cream from low-fat sour cream in the future is carried out according to the scheme described above.
It is not always possible to be completely confident in the quality of the fermented milk product, if the sour cream does not thicken during the beating process, you can add a thickener bag.
Protein custard for cake decorating
Thanks to the protein cream prepared in this way, you can successfully decorate the cake with beautiful flowers and patterns. Its texture is light, and working with it is easy and pleasant. The whole secret of cooking protein cream is properly cooked sugar syrup. That he is the main component of this cream.
- 180 grams of granulated sugar;
- 60 milliliters of boiling water;
- 2 protein;
- vanilla sugar;
- A little bit of citric acid.
Pour water into the pan, add sugar. Boil the syrup, stirring until bubbles appear. At the very end of the cooking process - add citric acid at the tip of the knife.
Before removing the syrup from the stove, it is necessary 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 a drop with your index finger and thumb, it should be pulled into a string. The next step in the preparation of the cream will be whipping proteins. Beat them cold at an average speed of at least 5 minutes.
When the protein mass thickens properly, it is necessary to pour in a thin stream of hot sugar syrup. Vanilla sugar is also added here, and the whipping process continues until the mass turns into an airy and smooth cream.
Oil-protein cream for cake decorating
This versatile cream recipe is quite simple. The process of its preparation does not take much time. Protein cream gives splendor, and butter - thickness. Through the use of oil-protein cream 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;
Protein mix in a bowl with sugar. Put the container in the water bath. Intensively whisk everything with a whisk, that the squirrels do not curl up.
This whole procedure should be carried out to dissolve sugar. Now you can remove the bowl from the water bath and begin the process of whipping. Do not forget to add vanilla now. Beat whites need to until sustainable peaks.
Heat the oil to room temperature, then add portions to the whites while whipping.
After compaction of the cream and the acquisition of a smooth, even texture, it is possible to stop beating.
Charlotte Cake Decorating Cream
One of the favorite recipes of experienced confectioners. This cream is prepared on eggs, it turns out extremely tender and tasty. However, it is ideal for decorating cakes, as it keeps its shape perfectly. The composition of the cream includes brandy, it 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 brandy.
Combine sugar with the required amount of milk, put on the fire and bring to a boiling state.
Chicken eggs slightly beat with a fork or whisk. Hot milk in a thin stream pour in the beaten eggs, carefully stirring everything at the same time so that the egg white does not curl up immediately in lumps.
Egg-milk mixture poured into a saucepan and bring it to a boiling state, with constant stirring. The cream should not boil!
Cool and proceed to the creative design of baking.
Cake Decorating Cream: Tricks and Useful Tips from Experienced Confectioners
For coloring cream can be used both natural and synthetic dyes.
Before making sour cream for cake decorating it is necessary to taste the sour cream, if there is not enough sourness in it, you can add lemon juice.
It should be remembered that the storage time of cakes covered with each of the presented creams is limited. Sour cream and custard should be stored no more than 6 hours in the refrigerator. This shelf life is due to the instability of the composition. Oil cream is stored for 36 hours, and protein can be left in the refrigerator for 72 hours.
From the remnants of protein cream you get a wonderful marshmallow or the basis for the cake “Bird's milk”, if you add to it gelatin and various fillers.