Cake decoration cream - the best options for decorating desserts

A cream for decorating a cake, cooked with the necessary rules and recommendations, will make a home-made dessert an effective and worthy addition to a solemn feast. With its help you can not only beautifully decorate the delicacy, but also mask the flaws that formed during the baking process.

How to make a cream for cake decorating?

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

1. Sour cream or curd cream to decorate the cake well holds the shape, if you add to its composition a special thickener-powder. Roses from it will be difficult to make, but minimal beautiful design is very possible.
2. Protein cream is the most demanding in preparation, therefore it is necessary to make it taking into account all recommendations. He is the most malleable in creating all kinds of figures.
3. Cream Cheese is always thick and dense, but not all are accessible to Philadelphia and Mascarpone. You can use any cream cheese that you can find in the store.
4. The recipe for a successful cream for decorating a cake can in fact be created on any basis, adding a good oil to the composition, thickened with gelatin or a special powder.

Protein custard for cake decoration

Wet meringue is an ideal protein cream for decorating a cake. It is necessary to take responsibility for the preparation of ingredients. Separate the proteins, carefully making sure that the particles of yolk or shell do not hit the total mass. Whip the cream, pouring powder gradually, and the sweetener is recommended to use the purchased one, do not smash it yourself.

Ingredients:

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

Preparation

1. Proteins use room temperature. Start whipping, pouring powder.
2. Put in a water bath, wait until the powder is dissolved, do not stop whipping.
3. Continuing the movement of the device, remove from heat, pour the lemon juice and whisk to persistent smooth peaks.
4. Immediately use this cream to decorate the cake.

Cream for cake decoration

The classic recipe for oil cake to decorate the cake is very simple to prepare, does not require complex ingredients and perfectly holds the shape. From it, all kinds of figures are excellent, it is important to use it very chilled. The finished cream should turn out magnificent, easy, smooth and shining.

Ingredients:

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

Preparation

1. Mild butter beat with sugar until lightening of the mass at low speed of the mixer.
2. Increase the speed of pour the milk.
3. Cool before use.

Charlotte cream for cake decoration

This recipe of a cream for cake decorating with a confectionery bag will fit. Charlotte, in the classical version, is not very dense, rather, on the contrary - light, gentle, because flowers and other figures from it will be difficult to do. To thicken the cream a little longer brew the mass and add more butter. Decorate the desserts with chilled cream.

Ingredients:

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

Preparation

1. Bring milk and sugar to a boil.
2. Rub the yolks, a thin trickle into the hot milk, whip the mixer mass. On a minimal heat, bring to a near boil.
3. Cool the cream to room temperature.
4. Gently whisk the soft butter up to a white lush mass.
5. Pour gradually cooled milk base into the oil, continuing the course of the mixer.
6. The charlotte cream for decorating the cake should be smooth, shiny and airy.

Chocolate cream for cake decoration

This recipe for cake decoration is more like dense glaze or ganache. In the process of cooling, it becomes thick and dense. When you make it, you need to consider, the more chocolate cocoa beans, the better and faster the cream thickens. Cream needs the most fat 33-35% or special confectionery.

Ingredients:

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

Preparation

1. In the saucepan warm the cream with powder, do not boil.
2. Throw the liquid mass of broken chocolate, mix well until the slices dissolve.
3. Chocolate cream to decorate the cake is used chilled.

Creamy cream for cake decorating

To avoid complications and to prepare a perfect cream of cream to decorate a cake use pastry cream or vegetable. They perfectly shake, do not exfoliate, easily give in to coloring and aromatization. To the mass did not come out too sugary, you can add a small pinch of citric acid, it well balances the taste.

Ingredients:

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

Preparation

1. Chilled cream whisk to a lush mass, pouring powder and lemonade.
2. At maximum speed, whisk until tight peaks.
3. Use this cream to decorate the cake immediately.

Cream cheesecake for cake decoration

A dense and smooth mascarpone cream for decorating cake has long established itself in the design of biscuit desserts. He poorly permeates cakes, but with the design of home delicacies will cope perfectly well. Its taste is not at all sugary, the consistency is always smooth, it is easy to color.

Ingredients:

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

Preparation

1. Chilled cream is beaten to the peaks.
2. Pour powder.
3. Continuing the course of the coronals, they introduce mascarpone.
4. Beat and apply cream cheese to decorate the cake immediately.

Curd cream for cake decoration

The most white cream for decorating a cake is curd. It comes out tight, keeps the shape well, but for its preparation you need a smooth, smooth curd mass without any grains. Do not recommend the use of crystalline sugar, it melts during the whipping process and the mass becomes less dense. Use the purchased powdered sugar, it is often added starch, 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.

Preparation

1. Oil whisk to white, pouring powder.
2. Enter the curd mass, whisk until fluffy.
3. Use the cream completely chilled.

Marshmallow cream for cake decoration

The ideal thick cream for cake decoration is zephyr. Preparing it is not difficult at all and if you need to create a relief pattern on a confectionery product - this is the best recipe. He is able to transform even the most modest dessert, complementing the delicacy with an original look and delicious taste. For its manufacture, two ingredients - marshmallow and butter - will suffice.

Ingredients:

• marshmallow - 10 halves;
• oil 82.5% - 150 g.

Preparation

1. Melt the marshmallow in a water bath and in a microwave oven.
2. Beat marshmallow by adding oil.
3. The cream freezes instantly!

How to decorate cake with cream?

Armed with a good and suitable recipe, decorating cakes with cream at home will not seem such an impossible task. You can also make dessert without special equipment.

1. The protein cream keeps the shape well, because from this the most beautiful figures are successful. Having gone through a special torch on the surface of the cake, you will receive an excellent decor in the form of caramel meringue.
2. To decorate the cake with oil cream, you need a confectionery bag or a syringe. All sorts of spatulas will help to decorate effectively the sides of the cake.
3. Cream Cheese is ideal for decorating bare cakes. It looks especially good with chocolate and red biscuits.
4. The Charlotte cream is suitable for decoration of simple colors and decorating the sides of the cake.
5. Decorate the cake with chocolate cream, you can apply in the process a thick cream or ganache, which is used for smooth coating of the surface or the formation of streaks.
6. Thick curd cream keeps the shape perfectly and will fit both for interlayer cakes and for effective decoration of dessert.
7. Zephyric cream is prepared easier than any other, while it keeps the shape perfectly and instantly freezes. Using different nozzles for a confectionery bag, it is possible to decorate a homemade product unusually.