How to make cream for decorating a cake. Cream for decorating a cake - the best options for decorating desserts

Cream for decorating the cake, prepared taking into account the necessary rules and recommendations, will make homemade dessert a spectacular and worthy addition to the solemn feast. With its help, you can not only beautifully design a treat, but also mask the flaws that formed during the baking of cakes.

How to make cream for decorating a cake?

To make a persistent cream for decorating the cake, it is important to follow good recipe and know some of the subtleties of technology. Almost any filling option can be thickened and used to decorate cakes.

Sour cream or curd cream for decorating a cake holds its shape well if you add a special thickening powder to its composition. It will be difficult to make roses out of it, but a minimal beautiful design is very possible.
Protein cream is the most demanding to prepare, therefore it is necessary to make it taking into account all the recommendations. He is the most malleable in creating all kinds of figures.
Cream cheese is always thick and dense, but Philadelphia and Mascarpone are not accessible to everyone. You can use any cream cheese that was found in the store.
The recipe for a successful cream for decorating a cake can actually be created on any basis, adding to the composition good butterthickened with gelatin or special powder.

Wet meringue is the perfect protein cream to decorate the cake. You need to be responsible for the preparation of the ingredients. Separate the proteins, making sure that the particles of the yolk or shell do not get into the total mass. Beat the cream, adding the powder gradually, moreover, it is recommended to use the sweetener as purchased, do not grind it yourself.

Ingredients:

proteins - 5 pcs.;
powder - 400 g;
lemon juice - 1 tsp.

Cooking

Use proteins at room temperature. Start whipping, adding powder.
Put in a water bath, wait until the powder dissolves, without ceasing to whisk.
Continuing the operation of the device, remove from heat, pour in lemon juice and beat until stable smooth peaks.
Use this cream immediately to decorate the cake.

To decorate the cake is very easy to prepare, does not require complex ingredients and keeps its shape perfectly. All kinds of shapes are excellently made from it, it is important to use it very chilled. Ready cream should turn out magnificent, easy, smooth and brilliant.

Ingredients:

oil 82.5% - 400 g;
powder - 2 tbsp .;
milk - ½ tbsp.

Cooking

Beat soft butter with sugar until the mixture is lightened at low speed.
Pour in milk while increasing speed.
Refrigerate before use.

This cream recipe will work for decorating a cake with a pastry bag. Charlotte, in the classic version, is not very dense, but rather the opposite - light, delicate, because flowers and other figures from it will be difficult to make. To thicken the cream, brew the mass a little longer and add more butter. Decorate desserts with a strongly chilled cream.

Ingredients:

yolks - 5 pcs.;
powder - 200 g;
milk - 150 ml;
oil 82.5% - 250 g.

Cooking

Bring milk and sugar to a boil.
Grind the yolks, add a thin stream into hot milk, beat the mass with a mixer. Bring to a boil over minimal heat.
Cool the cream to room temperature.
Beat soft butter until white lush mass.
Pour the gradually cooled milk base into the oil, continuing the course of the mixer.
to decorate the cake should be smooth, shiny and airy.

This recipe for cake decorating cream is more like a thick glaze or ganache. In the process of cooling, it becomes thick and dense. When making it, you need to consider the more chocolate cocoa beans, the better and faster the cream will thicken. Cream needs maximally fatty 33-35% or special confectionery.

Ingredients:

dark chocolate - 200 g;
confectionery cream - 120 ml;
powder - 70 g

Cooking

In a saucepan, warm the cream with powder, do not boil.
Throw the broken chocolate with the liquid mass, mix well until the pieces dissolve.
Chocolate cream for decorating the cake is used chilled.

To avoid difficulties and to cook perfect, use confectionery cream or vegetable. They beat well, do not exfoliate, and are easy to stain and aromatize. So that the mass does not come out too sugary, you can add a small pinch of citric acid, it will balance the taste well.

Ingredients:

cream 33-35% - 400 ml;
powder - 150 g;
citric acid - a small pinch.

Cooking

Beat the chilled cream until fluffy, pouring powder and lemon.
At maximum speeds, beat until dense peaks.
Use this cream to decorate the cake immediately.

Dense and smooth for decorating the cake has long established itself in the design of biscuit desserts. He poorly soaks cakes, but with the design of home-made treats he can do perfectly. Its taste is completely not cloying, the consistency is always smooth, lends itself well to coloring.

Ingredients:

cream 35% - 100 ml;
mascarpone - 250 g;
powder - 50 g.

Cooking

Chilled cream whip until peaks.
Pour the powder.
Continuing the course of the corollas, mascarpone is introduced.
Beat and apply cream cheese to decorate the cake immediately.

The whitest cream for decorating the cake is curd. It comes out dense, holds its shape well, but for its preparation you need a smooth, without any grains smooth curd mass. Do not recommend the use of crystalline sugar, it melts during whipping and the mass becomes less dense. Use purchased powdered sugar, starch is often added to its composition, it will have a beneficial effect on the quality of the finished cream.

Ingredients:

curd mass - 500 g;
powder - 150 g;
oil 82.5% - 150 g.

Cooking

Beat butter until white, pouring powder.
Introduce the curd mass, beat until splendid.
Use the cream completely chilled.

The perfect thick cream for decorating the cake is marshmallow. It’s not at all difficult to prepare, and if you need to create a relief pattern on a confectionery product, it’s best recipe. He is able to transform even the most modest dessert, complementing the delicacy with an original look and delicious taste. Two ingredients are enough for its manufacture - marshmallows and butter.

We all come from childhood and remember how our grandmothers and mothers, preparing something tasty for us, invested their kindness and a lot of love in baking. But in appearance, the desserts of our relatives and loved ones could not be compared with store baked goods. Today, experienced housewives make a lot of efforts to master the skill of decorating confectionery. In this article, we will consider how to prepare a suitable cream for decorating a cake or other baking.

Cream for cake decorating: basic requirements

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

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

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

For the manufacture of the mass, only dietary eggs and exclusively fresh products should be taken.
Cream should be used strictly certain dates after cooking it.
It is necessary to calculate the quantity of products for cooking as accurately as possible, because long-standing residues are already unsuitable for decoration.
Keep the cream exclusively in the refrigerator at temperatures up to 6 ° C.
Cream desserts and decorated cakes should be consumed in no more than two days.

Types of creams for cake decorating

There are many recipes and technologies for preparing sweet creams, but five groups can be distinguished as basic.

Oil

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

These ingredients give a certain “highlight” to oil 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 day to several days.

Protein

It is based on egg whites, whipped with sugar or icing. 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 both in a water bath and in a pan with a thick bottom. Personally, I use the first option. My grandmother taught me to do so, and I don’t worry about the fact that the mass can inadvertently burn. This cream also does not last long. If you need to keep it for several hours, then cover the container with cream with cling film tightly and send it to the top shelf in the refrigerator.

Creamy

It is prepared by whipping cream and it turns out to be unusually tasty, light, airy and tender. Use only chilled cream with a fat content of 33% and 35%, in which case they will rise well. In the process, eggs, gelatin, various fruit and berry supplements to taste can be added to the cream.

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

Creamy cream

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

Before cooking, it must be cooled so that the cream is well beaten, and its consistency remains stable. Sour cream is best used immediately after cooking. It can be stored, but not more than two hours in the refrigerator.

The cake, found in South Africa, has been preserved for 100 years thanks to cognac impregnation.

How to make butter cream for decorating a cake at home

Consider how to cook the above masses, then to decorate them homemade cake. It is oil cream that is the most popular. Thanks to 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 it, you will make a real masterpiece!

Remember that your cake, decorated with butter cream, 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 reproduction of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

200 g of granulated sugar;
2 g of vanillin;
2 g of citric acid;
300 g butter of the highest percentage of fat content, which you can find;
5 pieces. chicken eggs.

Step by step recipe with photo

I advise you to watch a video of cooking butter cream. Everything is simple and clear here. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food coloring and even freezing. With such an oily mass you can decorate your dessert and cake with mastic or protein cream.

How to make a protein cream for decorating a cake at home

Protein mass is an easy and gentle pleasure. The main thing is that it does not contain fat at all. In addition, from such a mass you can create incredibly beautiful decorations for desserts, you can eat it like a good treat!

List of ingredients

Protein mass in this recipe is also very cheap. You will need:

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

Step by step recipe with photo

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

Watch out for proteins. 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, there should be a cold bowl for whipping.
To whip the proteins stronger, they can add a pinch of salt or a few drops of lemon juice.
Used tools and utensils must be clean, washed, degreased and dry. Remember that even one small drop of water can prevent squirrels from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, just a protein cream, for decorating a cake. It is notable for its simplicity and remarkable result. You should definitely get a dense and lush protein mass, with which you will decorate your delicious pastries.

How to make custard for decorating a cake at home

I suggest you try to cook a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can soak cakes, and make jewelry. If you are a novice hostess and looking for what a simple and quick cream for decorating a cake is better, this is 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 of milk;
100 g of sugar;
230 g butter;
3 g of salt;
1 packet of vanilla sugar;
30 g of starch or flour;
2 pcs. eggs.

Step by step recipe with photo

Video recipe for cake decorating cream

By the way, this is the very recipe for a classic custard. The video looks interesting, since everything is thoroughly explained by a cute grandmother, who is nice to watch and interesting to listen to.

How to make butter cream for decorating a cake at home

Creams made to decorate cakes at home can be very different. The only thing that unites them is an impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is cream. In appearance, it is like a white foam, with a rich milk neutral taste, combined with various recipes for glazes and creams. I guarantee that if you do everything correctly according to the specified recipe, the foam will be very stable and keep its shape for a long time, which is very beautiful when making cakes.

Before you make cake decorations with butter cream, you should tell beginners what kind of cream should be used. Two types are suitable for baking: vegetable and natural.

Vegetable cream - This is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to natural. The plant analogue is more dense, thick, with a stable consistency. According to the recipe, which will be given below, one liter of such cream can make three liters of whipped foam to decorate the cake. Such cream is available in containers convenient for decoration with nozzles. They can often be found in markets - whipped cream in a spray can.

Natural cream - the product is very high-calorie, fatty with a rich taste of milk. They are white or with a slightly yellow tint. Only those with a fat content of more than 30% are suitable for decoration. Less greasy ones will either fail to beat, or they will fall very quickly. They are less airy, unlike vegetable, and more moody.

If the technology for preparing the sweet mass is not observed correctly, they will easily settle or spread. However, in their favor, two weighty arguments can be put forward - this is taste and usefulness, in contrast to the low-calorie vegetable analogue.

Do not get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, it is an emergency aid for the hostess, when there simply is not enough time to mess around with a natural product. Sugar is not used in such creams, so they have a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of baking. Powdered sugar can be added to the cream, thus sweetening the confectionery.

Compete with natural whipped cream as a decoration for home baking, perhaps, beyond the power of the other described masses. As soon as you think for the first time to bake and decorate a cake with whipped cream cream at home, I advise you to choose an industrial product. The package will indicate the percentage of fat content and the shelf life of the cream.

The ideal option should not contain anything else except the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market from grandmothers you can buy a product of 50% fat content or more, but you cannot get a high-quality cream from it. Guided by the recipe, when whipping you get a natural oil, but not a whipped cream. The optimal percentage of cream fat, which after whipping is suitable for decorating baking, is 30-40.

List of ingredients

To create a creamy mass you will need:

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

Step by step recipe with photo

Video recipe for cake decorating cream

How to cook cream cream for decorating a cake at home

Summer and the berry season are just around the corner, so many housewives can not resist the temptation to bake a biscuit cake or roll, decorated with cream and berries. Cream is well combined with berries, but under the weight of cakes they will settle, and sour cream will not beat with sugar. Therefore, the easiest and most reliable way to deliciously get out of the situation is a cream of sour cream and butter. Its consistency is quite thick and at the same time light. It incorporates all the positive aspects of whipped cream and classic butter mass.

List of ingredients

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

These are all the ingredients for our sour cream.

Step by step recipe with photo

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 a very delicate texture, then replace half the sour cream with warm boiled milk. You need to add milk to the finished thick mass in the process of whipping literally a tablespoon. So you can continue until the mass can take the liquid without "whims", while not exfoliating.

Also, to add originality, instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, cognac or rum. Cream variations are 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 preparing 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.

Rumor has it that the most expensive cake in history has cost $ 30,000,000. It was a wedding cake with huge topping.

The thick mass laid out with the help of a pastry bag in the form of petals, flowers, borders or beautiful inscriptions is the simplest and at the same time the most effective decoration of the cake prepared at home. As you already understood, it does not take a lot of time to prepare, and it will not be up to the proper devices: miracles can be done with an ordinary plastic bag.

Cream for various types of decoration

Remember the basic rules, what should be any cream for decorating homemade pastries:

thick;
oily;
good to keep in shape;
do not spread, but also not be too rough;
chilled and always fresh.

The most optimal option, especially suitable for novice desserts, is a simple recipe based on butter and condensed milk. Additional components may include:

sugar syrup;
instant coffee that perfectly aromatizes and colors;
any food coloring
cocoa powder - similar to coffee;
fresh whipped cream to give a white color;
fat and thick sour cream;
natural flavors such as lemon zest, vanilla, cinnamon, alcoholic essences.

Completely forget about the following additives to the mass for decorating the cake:

nuts, candied fruits;
pieces of fruit or berries;
chocolate slices
everything else that is coarsely ground.

Ready-made mass suitable for decoration should shine, be uniform and smooth. Beat it for 7 minutes, adding each component in turn to the mass. The first step is to whip the softened butter, then the condensed milk. Dyes and flavors are introduced last. The finished mass must be used immediately or removed briefly in the refrigerator so that it does not leak. When decorating a large, for example, two-tier cake, you need to divide the cream into parts and put half in the refrigerator.

One of most important rules cooking good cream - This is the freshness and naturalness of the ingredients. If the consistency of cream or sour cream is a little liquid, you can use a thickener or gelatin.

Forget about spreads. Use only natural butter. The vegetable components of such products will degrade the quality and taste of not only the cream, but the whole cake.

Creating volumetric compositional moments or sides on the surface of the cake, it is necessary to prepare a thick, greasy and oily impregnation. She will not lose shape and sheen by the time of serving. Cream cake decorating can be a little difficult test, especially for young housewives, so it’s better to set out the basic principles step by step. To make it clearer, we give examples of what decoration of homemade cakes can be made with cream, with a photo.

On the sides of the cake it is better to decorate with a light creamy texture. Whipped cream is perfect here. They are lightweight, so they will not drain and do not lose their shape. Such a creamy mass can be painted over with natural and synthetic dyes. The easiest option is store whipped cream from a spray can. They are conveniently extruded and form beautiful corrugated stripes.

Flanges of various heights are easier to make from an oil mass or from any other, but with the addition of gelatin.

To create ornate inscriptions on the cake you will need a light air mass. To make the inscription clear and even, you need to use a confectionery syringe with a special nozzle.

To make a flower on a pastry “nail”, use a sweet mass of condensed milk and butter. The formed flower will need to be placed in the freezer for several minutes, and then decorate the cake with it.

I suggest you watch one interesting video, which shows the phased decoration of cakes with cream. Here you can see the application of various techniques and all that has been described above. Enjoy watching!

Cream for different types of dough

When you make a finished cake, you need to understand the basics of combining cakes and impregnation. Certain rules are important here, which are often forgotten and make basic mistakes - cakes are not soaked, cream spreads, etc.

In 2015, Italian bakers, along with artists from the National Association of Cake Designers, baked the largest cake in the world. This giant dessert was made in the form of a map of the country. Its area was 244 square meters. m, and the weight is more than a ton.

- This is a kind of porous sponge that absorbs liquid. So that the cakes are not wet, but soaked as needed, it is necessary to make a mass based on oil and fat sour cream, thickened cream or condensed milk with gelatin. The layer does not spread and does not settle, but is beautifully and evenly distributed between the cakes.

Dense cakes, for example, as in "Napoleon", need to be soaked in soft and liquid cream. For a layer it is better to use custard, and for decoration - creamy.

Cakes with an average density of dough, for example, Honey cake or Sour cream, can be decorated and coated with any cream.

An invitation to discuss creams and possible improvements

Have you tried to cook something from what we discussed? Maybe you have your own ideas for simplifying recipes, making them cheaper, or, conversely, adding something sophisticated and extraordinary? I look forward to your comments regarding the improvement of these recipes.
Variations on how to decorate a birthday cake are accepted for discussion. Drop photos of your creations and we will exchange experiences!

cookingclassy.com

This is a universal cream, suitable for interlayer of biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for coating the cake with mastic. Afraid of heat.

Ingredients:

100 g butter;
4 tbsp powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to a long whipping, the taste of the cream is not buttery, but creamy. Butter should be softened, creamy, similar if it is left in very hot weather. Start whipping the butter, adding small amounts of powdered sugar. After all the powder is added, beat on average speed 10-15 minutes until an airy lush mass. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cream for cake. Another of its varieties is oil cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

# 2 Oil cream Charlotte

Custard without flour, well suited for interlayer and cake decorating, for cupcakes on cupcakes.

Ingredients:

200 g butter;
6 tablespoons of milk;
4 tbsp sugar;
2 eggs.

Instruction:

Boil milk with sugar. In a separate pan, lightly beat eggs with a broom and, without interrupting whipping, add hot milk and sugar here with a thin stream. Stirring constantly, bring the mixture to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until a lush white mass. In the process of whipping oil, pour in a very thin stream the cooled egg-milk mixture, beat until a lush cream is obtained.

# 3 English custard

Custard blends perfectly with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

500 ml of milk
150 g sugar
4 yolks
50 g flour
1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape off the seeds with a sharp knife, put them in milk. Bring the milk and vanilla to a boil. Reduce the heat to small. Gradually add the egg and flour mixture in small portions, stirring continuously. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, directly cover the surface of the cake with cling film.

# 4 Cream Patissier

This is a variety of custard, used for interlayer cakes, eclairs, tartlets, can be served with pancakes and crepes. In Patissier cream, unlike the classic English cream, starch is used instead of flour, it is thanks to it that the cream on the fire never coagulates.

Ingredients:

2 eggs;
30 g of starch;
100 g of sugar;
500 ml of milk;
50 g butter;
1 vanilla pod.

Instruction:

Cut the vanilla bean in half, use a sharp knife to scoop out the seeds and put them in milk, slightly heat the milk with vanilla and let it brew for half an hour. Mix eggs, starch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When many bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream for the cake.

# 5 Muslin Cream

Add whipped cream (to 300 g of cream 100 ml of cream) to Patissier cream and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

# 6 Swiss butter meringue

World famous as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! It keeps its shape well and looks very beautiful. It can be stored in the refrigerator for up to 72 hours.

Ingredients:

3 squirrels;
90 grams of sugar;
250 g butter;
a pinch of salt;
vanillin.

Instruction:

Put proteins and sugar in a pan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come in contact with water. Warm the mixture, stirring vigorously with a whisk. Once the sugar has completely dissolved, remove from the bath. The mass should be uniform and smooth, grind a little mixture between the fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins, they should remain motionless.

Take softened butter, the oil must be of high quality, it is important for the taste and structure of the cream. Beat until lush white mass.

Then add whipped oil to a protein mass over a teaspoon, and here is a very important point, you need to beat the mass after each serving of oil so that the oil completely disperses in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

# 7 Cheese cream or cream cheese

Another extremely popular cream. The simplest to manufacture, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful cupcakes for cupcakes, they also layered and decorate cakes and pastries. The perfect cream for the cake.

Ingredients:

Cream 33% - 100 gr
Cream Cheese - 500 gr
Powdered Sugar - 70 gr

Instruction:

Beat cream until sharp peaks. With cream, you should be careful not to beat, otherwise the oil will separate. Cream must be cold! You can also cool the whisk for whipping and a bowl where you will whip the cream. Then add icing sugar and cream cheese, and beat again until smooth. Remove in the cold for an hour to stabilize.

There is another popular recipe. cream cheese butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

Curd or cream cheese - 500 gr;
Butter 82.5% fat - 180 g;
Powdered Sugar - 150 gr.

Instruction:

The main condition is cold cheese, room temperature butter. Mix all ingredients in a mixer bowl. Keep refrigerated.

# 8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

2 egg whites at room temperature
40 ml of water
120 g sugar
a pinch of salt

Instruction:

Beat the whites with a pinch of salt until sharp peaks.
Boil syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is boiling, beat the whites with a pinch of salt until sharp peaks. Without ceasing to beat the squirrels, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready for work.

# 9 Chocolate ganache

Ideal for coating a cake under mastic, they can also decorate cakes and cupcakes, make fillings for desserts.

Ingredients:

high quality chocolate
cream with a fat content of at least 33%

For dark ganache (50-60% cocoa content) you will need 2 parts of dark chocolate and one part cream of at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content) you will need 3 parts of milk chocolate and one part cream of at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with at least 33% fat. In warm weather, as well as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to creep in the heat, so many confectioners in the warm season do not work with it very willingly. If you are a beginner, it is best to start with a dark or milk ganache.

Instruction:

Finely chop the chocolate with a knife.

Pour cream into a deep pot with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently mix the mass with a silicone spatula until smooth, you can use a whisk, but it must be completely dry! Place the pan on a VERY slow fire and stir until the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour ganache into a microwaveable bowl, cover with foil and leave overnight at room temperature to stabilize. Before work, heat in the microwave at the smallest power.

# 10 Lemon Kurd

This surprisingly delicious cream is used for the filling of cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is done very simply and quickly. At the heart of the cream is lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be acidic, so the eggs will not curl.

Ingredients:

2 eggs
2 lemons
100 g sugar
30 g butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze juice from lemons, and pour it into sugar with zest. To get more juice, dip the lemons in boiling water for a few minutes. Beat eggs lightly with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off the aroma. Strain the mixture! The strained mixture is placed in a pan, add oil and simmer until thickened. Store in glass jars in the refrigerator. The cream turns out so tasty that you can immediately increase the proportions of the cream by a factor and boil a larger amount.