Cream laid out in the form of flowers, leaves, inscriptions, borders is the simplest and most effective design for a homemade cake according to any recipe. Preparing the cream takes a minimum of time; the most common products are used for it. You will need some equipment - a pastry syringe, plastic “nails” of different diameters (photos of the equipment are available on the Internet). But even with the help of an ordinary thick plastic bag, you can decorate a birthday cake in an original way at home.

The mass suitable for decoration should be:

  • thick;
  • oily;
  • holds its shape well;
  • do not spread, but do not be too hard;
  • fresh and chilled.

The best option is a simple recipe based on butter and condensed milk. In addition to these components, it may contain:

  • sugar syrup;
  • instant coffee (colors and flavors the mixture well);
  • natural or synthetic food colors;
  • cocoa powder (to add chocolate flavor and color);
  • fresh whipped cream (gives a white color);
  • high-fat homemade sour cream;
  • flavorings – vanilla, rum or cognac essence, cinnamon, lemon zest.

It is not advisable to add the following to the cake decorating cream:

  • nuts, candied fruits;
  • pieces of fruit or berries;
  • chocolate (you can add finely grated);
  • other coarse particles.

The mass ready for decoration should be shiny, smooth, and homogeneous. The average beating time is about 5, and preferably 7 minutes. Each component is added to the mass one by one: soft butter is whipped first, then condensed milk. Afterwards, add dyes and flavors as desired, or leave the mixture white. The resulting mass must be used immediately or stored in the refrigerator, otherwise the decoration will simply “flow.” If you are decorating a large two-tier cake at home, divide the mixture into parts and refrigerate half.

Products must be fresh. If you use sour cream or cream, be sure to choose a product with a fat content of at least 25%, unless the recipe specifies a different composition. If the consistency is a little runny, you can add a thickener or even gelatin for better hardening, which is especially important when decorating the sides. Some people don't use real butter, but a spread. However, such a replacement will worsen the quality and taste of the entire cake, so it is optimal to use only natural butter from cream.
Cream:

Cream for various types of decoration

For various purposes (sides, cake surface or decoration), the cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:

  1. To create voluminous flowers on the surface of the cake at home and sides, you need to make a thick, fatty, oily mass. It will retain its shape until serving and will not lose its shine or appearance. Step-by-step instructions will be useful here, especially for novice housewives.
  2. The sides of the cake can be decorated with a lighter textured mixture. Better - cream based. It turns out to be light, will not flow, and will not lose its shape. The creamy mass can also be painted over with dye or cocoa powder. You can use store-bought plant-based cream. It is convenient to squeeze them out of the container onto the sides of the product - you get beautiful corrugated stripes.
  3. High sides can be made from cream that does not lose its shape for a long time - oil or gelatin.
  4. To create inscriptions on a cake, the cream should be light and thin, especially if you need to create thin lines and small elements. The inscription will turn out clear and even if you use a pastry syringe with a special nozzle.
  5. To prepare a flower on a confectionery “nail”, use cream from condensed milk and butter (classic recipe). After the flower is formed, it must be placed in the freezer for a few minutes, and only then decorate the top or sides of the cake.

Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto the cake or completely cover the base of dough and fruit. After hardening, it will retain the shape of the container. There are simple instructions for working with this cream:

  • at home, you can use both regular and instant gelatin;
  • After swelling, ordinary gelatin must be heated until the grains dissolve, but under no circumstances should it be boiled, otherwise it will not harden;
  • with gelatin you can prepare a white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
  • hardening time depends on the thickness of the layer - minimum 1-2 hours or 30 minutes in the freezer;
  • It is necessary to pour the jelly cream after first installing a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (a photo of it can be found on the Internet).

The simplest option for decorating a cake is to make jelly cream with pieces of fruit or berries and beautifully pour it over the entire surface of the cake.

Choosing cream for different types of dough

When decorating the finished cake, the compatibility of the cream and the base dough is important. It is important to follow the rules so that the cake is soaked, but not too wet, the mass does not spread on the sides and holds its shape beautifully for a long time:

  1. Biscuit dough is the most airy and porous: the recipe has only three components. It absorbs liquid like a sponge. Therefore, the cream for a sponge cake must be made thick - based on fat sour cream, thickened cream, butter, condensed milk or gelatin. Then the decoration will not settle, will be beautifully distributed on the surface of the sponge cake, and will not “settle” the two-tier cake.
  2. Dense, tight cake layers, such as those in the Napoleon cake (for example, a recipe made from puff pastry) will require a fairly liquid and soft cream. The best option is custard for the layer and cream for decoration.
  3. “Medovik”, “Smetannik” according to the recipe can be decorated with any cream (the photo of the cake is proof of this). The dough in such cakes has medium elasticity, hardness and a neutral taste.

It is also necessary to consider what surface the mixture will be placed on when decorating the cake. The following coating will “stick” the decoration well to the product:

  • not completely hardened chocolate or caramel icing;
  • jam, confiture;
  • cream;
  • the grout used “under the mastic” is cake crumbs mixed with cream (look at the photo of such a mixture on the Internet).

Cake decorating cream will slide off the following surfaces:

  • mirror glaze;
  • jelly coating;
  • cake without coating at all.
  1. Do not pour hot ingredients into butter creams: melted chocolate, gelatin. The mixture will become liquid and will not hold its shape when decorating baked goods. You can prepare a high-quality mixture from products of the same temperature.
  2. Storing the mixture only in the refrigerator before decorating and after, on the finished cake.
  3. The container in which the mixture is whipped must be clean and dry. When whipping egg whites, make sure that there are no traces of fat on the walls and bottom of the container.
  4. The ingredients must be at the appropriate temperature: butter - warm, cream, proteins, sour cream - chilled. When whipping cream, it is even recommended to place a large bowl of ice water or ice under the container in almost all recipes.
  5. When coloring the cream, add the dye one drop at a time, otherwise after stirring the color may become too rich and unnatural.

Storing cream at home depending on the cake recipe:

  • oil, Charlotte – 36 hours maximum;
  • creamy – up to one day;
  • custard - ideally 6 hours;
  • protein - no more than 24 hours.

If you have some unused cream left over, you can put it in the freezer and decorate your next cake. When frozen, it can be stored for up to 2-4 weeks without loss of taste. The same can be done with leftover dough (raw). To freeze, transfer the mass (by color and type) into plastic containers, cover with lids and first put in the refrigerator for 2 hours, and then place in the freezer. You can also use special vacuum containers for freezing food.

Any cake will look unfinished if it is not decorated. Decorating a cake with protein cream is minimally expensive in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be colored with food coloring, and allows you to create various flowers, patterns, greeting inscriptions, and so on using a special bag or syringe.

Protein cream for decorating a cake can be of different types. The simplest one is made from proteins and powdered sugar; gelatin, flavorings, and cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let’s learn the steps of preparing the right protein cream for decorating cakes.

Several types of cream can be prepared from egg whites, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

  • basic raw is made from egg whites and sugar (powdered sugar);
  • protein-oil with the addition of butter;
  • protein cream with gelatin;
  • Also, the cream on egg whites can be custard (whipped in a water bath).

Protein-butter cream for decoration is also used in the creation of Swiss and Italian meringue and is the basis for mousseline cream.

The easiest to prepare and decorate is the basic protein cream, which is not boiled down and remains raw. Essentially, this is a base for meringues, used fresh (not baked in the oven). However, such a mass may be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

The buttercream is also slightly different in structure - it is glossy, denser and richer, and also holds its shape well when working with a pastry bag. In principle, making protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can be used to decorate any cakes and desserts quickly and originally, is the basic raw one based on proteins. Recipe for protein cream for cake decoration:

  1. Take the whites and powdered sugar, based on the proportion of 1 white/2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs you will get approximately 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, you can add a pinch of citric acid or salt to the cream. Salt is used to obtain a fluffy mass from the protein during the beating process, citric acid removes the excessive sweetness of the mixture.
  2. So, take out the cooled egg, carefully separate the whites into a clean and fat-free container. We make sure that not a single drop of yolk gets inside.
  3. The egg whites are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing it to maximum. The beating process should take about 15 minutes in total. As a result, you should get a fluffy foam, about 3 times more in volume than the original protein mass.
  4. Readiness is checked by consistency. Stable peaks are projections on the surface of the protein foam that do not fall off or spread.
  5. Add sugar or powdered sugar gradually to the ready-made whipped foam. It's best to pour it directly onto the mixer beaters to prevent it from clumping together. At the very end, add citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
  6. Any flavors and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use this cream to decorate a cake at home immediately, before it loses its airiness, and then put it in the refrigerator. Remember that with protein cream it is not possible to create small details. It makes the best flowers, leaves, zigzags, and cake borders. You can also use cream at home to smooth the cake under mastic or glaze.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly in a steam bath, during which the protein partially coagulates, the mixture becomes thicker and has maximum relief.

Protein custard recipe:

  1. Separate the whites from 3 chilled eggs and pour into a clean bowl, previously wiped dry.
  2. Separately boil the syrup. For it you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour the sugar into a saucepan with a thick bottom, add water, stirring, and bring to a boil. Once boiling, reduce the heat to low and simmer for a few more minutes until the mixture thickens slightly. We take a sample of a soft ball - drop a large drop of syrup into a cup of chilled water, take out the resulting lump, if you can roll it into a ball with your fingers, the syrup is ready.
  3. Add acid to the hot syrup (you can also use lemon juice), stir until it dissolves.
  4. Now set up a water bath on the stove; in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. The whipping process must begin in parallel with the preparation of the syrup.
  5. When the protein mixture becomes fluffy and stable peaks appear on it, pour hot, almost boiling sugar syrup onto the whisks in a thin stream. This must be done very carefully so that the sugar does not form lumps.
  6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be cooled immediately, without ceasing to beat. To do this, you can place it in a pan with cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous operation with the mixer.
  7. The finished custard protein cream should not spread or fall out when turning the bowl over. You need to use it to decorate the cake immediately; most often, a pastry syringe or bag is used for this; there are many master classes on this topic.

This composition must be applied to a completely dry coating. For example, on soft icing, other creams or overly soaked sponge cakes, the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Oil

Cream roses and leaves, popular in cake decoration in Soviet times and today, are made from butter-white cream. It holds its shape perfectly even at room temperature; when cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates coloring well, and thanks to its good relief, you can use it to create various decorations.

The proportions are as follows: for one large chicken egg white you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality butter, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making protein cream using this technology, you need to cool the eggs, and remove the butter from the refrigerator and keep it at room temperature:

  1. Mix the whites with sugar using a whisk, do not beat until stiff peaks form, and place in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the whites do not curdle.
  2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanillin and start beating with a mixer at medium and then at maximum speed.
  3. In this case, you won’t get sharp, hard peaks; the mixture comes out soft and tender, with a smooth texture. When the mixture is slightly warm, add the soft butter, cut into cubes. Continue whisking until the ingredients are combined.
  4. At the very end, you can add the food coloring you need, then beat the cream for about 2 more minutes.

Before preparing protein cream according to this recipe, you can practice using raw base protein cream. A dessert or cake decorated with it must be immediately put in the refrigerator so that the oil in the composition does not leak.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives; it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top; it can be used to decorate cupcakes, muffins, and desserts. For it you will need:

  • 5 large proteins;
  • 1.5 cups powdered sugar;
  • 2 tablespoons instant gelatin;
  • 10 tablespoons of plain water;
  • 5 grams of citric acid.

The preparation is quite simple:

  1. Place the gelatin in a small container and fill it with cold, clean water. Leave it for about 15 minutes for the mixture to swell. After this, heat the gelatin mass in a water bath or over low heat, but do not bring to a boil. Melt all the gelatin crystals and then set aside to cool.
  2. In a clean bowl, beat the egg whites until fluffy, adding citric acid and sugar at the very end.
  3. After this, pour in the cooled gelatin in a thin stream, beat for about 5 minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become denser due to gelatin. If the mixture seems runny to you, you can place it in the refrigerator for a few minutes so that the gelatin begins to harden. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

Now we decorate the cake with protein cream - we transfer it into a pastry syringe or a bag with a relief nozzle, we use part of the cream to grout the side surface, and from the bag we squeeze out a beautiful side and other decorative elements as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.

Flowers, leaves, various inscriptions and patterns made from cream mass and whipped cream are the most common and effective decorations for cakes. To make custard or sour cream, you will need ordinary products, and this process usually takes little time.

Cream for decorating a cake can be either custard or butter, it all depends on your desire and capabilities. In addition, you will need accessories: a culinary syringe and attachments for it. You can buy it in a specialized department of the supermarket or on the Internet, there will be no problems with the purchase.

As a last resort, use a regular plastic bag, cutting the corner at the bottom. Custard is ideal for decorations in the form of inscriptions.

Oil cream

The simplest recipe for butter cream for decoration: 200 g of peasant butter; 200 g condensed milk; vanilla to taste.

Clear outlines of patterns on the surface of cakes can be created using butter cream. Although it is not very popular in many families due to its high calorie content, this cream is easy to prepare and even a child can handle it.

Entrust the preparation of the cream to a growing assistant, giving him the necessary products and a mixer, and in a few minutes you will have something to decorate the cake with.

If you want the decorations to keep their shape, use one part boiled condensed milk for one part butter. You can make realistic roses from this cream because it is easy to work with and is the best for learning the art of cake decorating. Yes, if the condensed milk is thick, take a whole jar of it (360 g), and take a package of butter.

To prevent the buttercream from separating, use products at room temperature. The butter should be softened, then it will be easier to beat. As soon as it becomes fluffy, gradually pour in the condensed milk, continuing to work with the mixer, and add a pinch of vanilla sugar.

Cream containing cream cheese will cost you a little more than butter cream. But with its help you will be able to create something special, worthy of the attention of even picky gourmets.

Preparing the cream is simple and quick; the list of products for it includes:

280 g cream cheese; pack of sl. oils; 150 g powdered sugar. Add vanilla extract for flavor.

Let's start cooking:

  1. First, beat the butter and powder, add vanilla.
  2. Add the cheese a little at a time, beating the mixture with a mixer each time.
  3. Place the product in a cool place until it thickens and is ready to apply decorations.

Despite the fact that it contains an oil ingredient, the cream is not at all cloying. The mass holds its shape well and is suitable for forming medium-sized figures.

The composition includes two ingredients: butter and natural chocolate. If you wish, you can add a couple of tablespoons of powdered sugar, but this is not at all necessary. The taste of the butter is interrupted by chocolate, so, in general, the creamy mass is not so sweet.

Chocolate-butter cream holds its shape perfectly, because this is facilitated by chocolate, which hardens perfectly even at room temperature.

The exact proportions of the cream are as follows:

1 part chocolate and one part butter. Take 100 g of each component, which is enough for you to decorate the cake.

Recipe:

  1. Break the chocolate into pieces and melt in a steam bath.
  2. Beat the butter and mix with warm (not hot!) chocolate. If you want to sweeten, add powdered sugar at the initial stage of whipping.

Cool the mixture in the refrigerator so that it retains its shape when applied to the cake, and fill the pastry syringe.

The subtleties of preparing the “correct” cream

How to make cream so that it is:

  • Thick.
  • Didn't spread.
  • Wasn't too hard.
  • It had an oily texture.

Butter cream based on condensed milk and butter has all these characteristics. In addition to the basic ingredients, confectioners add:

  1. Homemade sour cream, since it is very fatty.
  2. Cocoa powder (flavors the mixture and gives it a chocolate tint.
  3. Food colors of natural or synthetic origin.
  4. Whipped cream (thanks to it the mass becomes snow-white).
  5. Instant coffee (for flavoring and coloring).
  6. Sugar syrup (adds extra sweetness).
  7. Cinnamon, lemon zest, vanilla extract (flavor the custard).
  8. Coarsely ground products, such as nut crumbs, chocolate chips, chopped candied fruits and fruits, are not recommended to be added to the cake decorating mixture.

General requirements for the preparation and quality of cream for decoration:

  1. Take 5-7 minutes to beat the mass.
  2. The final result is that the custard should be shiny, smooth and homogeneous.
  3. The components are whipped one at a time: first the butter, then other ingredients are added. At the end, dyes are introduced if you want the decoration to be multi-colored.
  4. If the decoration is not used immediately, it is kept in the refrigerator. Even if you plan to do a large-scale job, divide the mixture into parts and put it in the refrigerator.
  5. To ensure a high-quality cake design, stock up on fresh ingredients.
  6. Do not try to substitute ingredients called for in a recipe with others. For example, butter for spread.
  7. You need to use cream and sour cream with a fat content of more than 25%, with rare exceptions (this will be mentioned in the recipe).
  8. The liquid consistency of cream or sour cream can be easily corrected with gelatin or a thickener.

Various types of decoration

Depending on which part of the cake (sides or surface) you will decorate, you need to make the appropriate cream (butter, custard containing eggs or sour cream):

  1. If you plan to create three-dimensional flower arrangements on the surface of the cake, make a buttery thick mixture.
  2. Until the cakes are served, the decorations will retain their ideal shape and will not spread. It is very important that the flowers and leaves remain shiny, and for this, housewives should learn step-by-step cooking instructions.
  3. The cream mass is more suitable for decorating the sides of the cake; it has a light texture, does not drip, and holds its shape. The mass is easily colored with both colored pigments and cocoa powder. If you prefer not to bother with churning the cream, buy cream in a can. They are made on a plant basis, are easily squeezed out and form attractive grooved stripes.
  4. The sides along the edge of the cake are formed by butter cream, sour cream and custard with the addition of gelatin mass.
  5. The inscriptions on the surface are created with thin and light cream (custard or sour cream). You will get even the thinnest and most elegant lines if you use a culinary syringe with a special straw-shaped attachment.
  6. The flowers are made from a classic cream made from condensed milk and butter. Before placing it on the side or top of the cake, freeze it for a few minutes before using a piping pin to stick it into the cake.
  7. Use the gelatin mixture for layering and decorating the cake. It is used to cover a cake on which slices of fruit are placed, and after hardening it can easily be divided into parts.

When working with gelatin cream, it is advisable to adhere to the following instructions:

  1. Gelatin is included in not very thick creams along with cream, sour cream, and milk. The mass turns out to be snow-white, with a pleasant marmalade texture.
  2. At home, it is permissible to use two types of gelatin: instant and regular.
  3. When heating, the swollen gelatin should never be boiled, otherwise it will never harden.
  4. Pour the jelly mass onto the cake using a metal hoop (you have seen its photo more than once on the Internet on culinary sites).
  5. If you have not yet acquired such a device, cut out a strip of parchment paper and, attaching it to the sides of the mold with a clothespin, pour in the cooled jelly mass.
  6. Then place the cake in the refrigerator until completely set. By the way, the hardening time depends on the thickness of the layer and ranges from 30 minutes to an hour and a half.
  7. One of the common options for decorating a cake is to place pieces of multi-colored fruits on the surface and fill them with jelly cream.

How to choose the right cream for different types of dough

When decorating a cake prepared at home, the housewife is faced with the question: which cream, butter or custard, will go better with the cake layers? It is important to take into account the texture of the impregnation so that it does not make the base too wet or too dry.

The creamy mass should not spread on the sides more than intended, and will retain its original appearance even after being outside the refrigerator for some time.

Now let’s look at the optimal combinations of some types of creams (custard, sour cream and others) with cakes:

  1. Tight, fragile puff pastry cakes are well soaked in liquid cream, for example, prepare custard. The familiar Napoleon must be soaked for at least 8 hours in a cool place, this is the only way you can enjoy the true taste of the dessert. For decoration you will need either custard or buttercream.
  2. Sponge cakes consist of only three components; they are very porous and quickly absorb any layer.
  3. For such a cake, we recommend a thick buttercream based on sour cream, cream, condensed milk. It will easily spread over the surface of the biscuit and will not allow it to fall off.
  4. Sour cream or Medovik is a cake that consists of dense cake layers, so sour cream or custard is suitable for it. And use oil to decorate the top.

Also take into account the structure of the surface on which you are going to “glue” the decorations.

It does the job best:

  1. Semi-hardened caramel or chocolate glaze.
  2. Whipped cream.
  3. Confiture or jam.
  4. Topping made from cake scraps, crushed and mixed with the creamy mixture.

Decorations are unlikely to stick if you try to stick them on:

  1. Frozen jelly.
  2. Mirror glaze.
  3. Cake without any coating.

If you have any leftover cream mass, do not throw it away; when frozen, it retains its properties for a month.

To decorate a cake with cream, you need to prepare this very cream.

Carefully separate the whites from the yolks. The bowl (heat-resistant), whisk and mixer attachments must be perfectly clean and dry. Pour the whites into a bowl and add sugar, mix lightly with a whisk. Place the bowl over a pan of boiling water, thereby creating a water bath.

The egg mixture must be constantly stirred to prevent the whites from coagulating. The mixture should warm up to 65 ° C. If you don’t have a thermometer, it’s no problem, just rub the mixture between your fingers. If the sugar has not melted and the mixture is hot, then it is ready for the next step.
Remove the bowl from the heat and start beating with a mixer. The mass should become white, fluffy and cool. This step takes 5-10 minutes. The bowl should be cool to the touch, this is important, otherwise the cream will turn into a liquid sweet mass when adding butter.


When the bowl is cool to the touch, you can add the butter in small portions (it should be at room temperature). Don't worry if the mixture looks like curdled milk, it's easy to fix! Just place the bowl back in the water bath for a few seconds and stir. If the cream is too liquid, put it in the refrigerator for a while, and then beat again.


Add rum to the prepared butter-protein mass and beat for another minute. The cream will become smooth, shiny and homogeneous. In general, the cream is perfectly flavored; you can add vanilla extract or ground berries (the main thing is not to overdo it with berries).


There are an endless number of options for decorating a cake using this cream. Let's look at some of them.

But first, I'll show you the tools I use to decorate the cake with buttercream.

To apply the cream to the surface of the cake, I use different spatulas: narrow spatulas are suitable for applying strokes, and to level the edges of the cake you will need a wide spatula, a little like a construction spatula :) If you don’t have spatulas, you can use a silicone spatula like this.


The easiest way to decorate is to apply rough strokes. First, the cream should be applied in a thin layer to the surface of the entire cake and leveled with a spatula. Next, use a spatula to apply strokes over the entire surface, in one direction or randomly - this is according to your desire.


Strokes can be made with a color gradient. To do this, paint part of the cream in several shades of the same color. Apply a lighter cream first to the leveled cake using a spatula, starting from the middle of the sides. Apply the darker cream in strokes from the bottom edge of the cake.


In order to easily make the sides using a gradient, paint a small amount of cream in the desired color (darker). Place the cream in a pastry bag and cut a hole (or use a round tip). Apply cream around the entire perimeter of the cake at the very bottom edge.

Next, remove the remaining cream from the bag, add white cream, the color will become lighter. Apply cream around the perimeter of the cake just above the previous layer. Then repeat the procedure until the cream becomes completely white and fills the entire perimeter of the sides. Then, turning the cake, level the sides with a spatula. You will get smooth edges with a smooth gradient.


Now let's look at how to decorate a cake with cream using nozzles. I'll show you how to do this using the star and rose tips. In this photo on the right is the “Rose” nozzle, on the left is the “Star”.


In order to make an openwork cake, you need to use a star-shaped nozzle (No. 6B or No. 172, Wilton). Prepare a teaspoon in advance. Pipe the cream in the shape of stars around the entire perimeter of the cake. Next, using a spoon, carefully, starting from the middle of the star, grease part of the star. It is imperative to remove the remaining cream from the spoon so that the drawing is neat. Then squeeze out the next row of stars and repeat the action.

Each next row of stars should be located on the smooth part of the cream exactly above the bottom star, which was obtained after smearing with a teaspoon. The top of the cake can be decorated in a similar way, placing the stars in a spiral. There will be more movements, since each sprocket needs to be lubricated.


You can simplify the situation. Using the same nozzle, decorate the sides of the cake, leaving the stars intact, and leave the top of the cake smooth. Decorate the surface of the cake with fruits or cream flowers.


In order to decorate the cake with beautiful roses, you need to use the “Rose” nozzle (2D, Wilton).

First, draw a rose, stepping back from the bottom edge by 1-1.5 cm. We start squeezing from the middle, and then make a circular motion, carefully removing the bag with the nozzle as soon as you have made a circle. The next rose should be started a little back from the first. Thus, the roses should fit tightly together, forming the first row. For the next row, we begin to squeeze the rose between the two lower roses, stepping back from them by 1-1.5 cm. We finish the row in the same way.

This way the cake can be tightly covered with roses. If there are distances between the flowers, they can be covered with cream. Using the same nozzle, squeeze out the “star”. Roses can be made with a color gradient.

See how you can perfectly decorate a cake with cream!

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!