Syringe cake decorating cream

Protein-custard butter cream differs from pure butter cream in its lightness and airiness. Plus, it's not as lusciously sweet and goes well with any crust.

Chocolate is known to cheer you up and give you a feeling of happiness. Therefore, desserts and cakes with chocolate cream are very popular. We suggest making a delicious chocolate protein custard for your cake.

Protein custard is very often used to create flower decorations on cakes. We will tell you about all the intricacies of making this cream at home in this recipe.

In addition to being great for decorating cakes, this cream has a very pleasant taste and aroma. It is not difficult to prepare it, so you can always be sure of a good result.

The beauty that we constantly see in the pastry departments in stores can be replicated at home. The main secret is the right cream, which will be obedient in work and will keep its shape well. Protein custard is just right for these purposes.

Protein Custard is one of the best creams for decorating cakes and other homemade desserts. It turns out to be lush, dense and keeps its shape well.

Decorating a birthday cake can be attributed to a separate art form. How many beautiful things can be done with a pastry bag and a properly prepared protein-custard cream.

You can make a lot of custard from milk without using eggs. A sweet, versatile product to complement any of your homemade desserts. Suitable for cakes and pastries, can be used as decoration.

The protein custard with syrup is very easy and quick to prepare. The blank turns out to be sweet and airy, it will perfectly complement pastries and cakes with its taste, and will also become an edible decoration.

The creamy taste of the cream cheese is just perfect with the fluffy biscuit cakes. And if you add to them a little exotic fruits, caramel and chocolate chips, then you will get an unforgettable dessert for a solemn event.

Desserts are loved not only for their taste, but also for the originality of their design. After all, the more beautiful the dessert, the faster it disappears from the table. Therefore, hostesses are always in search of their perfect cream. Cheese custard can become such a cream, the preparation of which we will now tell you about.

Cheese cream combines all the best properties of a cream: versatility, lightness, stability, pleasant texture and creamy taste. Plus, it's very easy to cook.

We would like to introduce you to a magnificent, light and airy cheese cream. This is an ingenious and at the same time simple pastry solution for decorating cakes and pastries. Cream cheese made on the basis of butter is more plastic, keeps its shape well, so it is easy to make decorations on desserts from it.

Sour cream custard is a versatile cream used as a cake filling. In terms of taste, the cream prepared according to this recipe resembles ice cream sundae - hence the name. The consistency of the finished cream also allows you to decorate cakes with it.

The advantages of milk-based Charlotte cream are that it does not spread and keeps its shape perfectly. That is why this cream is perfect not only as a filling for cakes, but also for decorating confectionery. Knowing all the secrets of making Charlotte cream in milk, the result is guaranteed!

Charlotte chocolate cream is perfect not only for the layer of cakes, but also for decorating confectionery. The technology for making chocolate cream is almost identical to the classic version, the only thing is that the set of ingredients is supplemented with chocolate. Charlotte Chocolate Cream - delicate, soft and delicious!

Charlotte Cream is a delicate butter cream that is often used as a filling and to decorate a variety of cakes and pastries. Charlotte's cream, made according to the recipe of Emma's grandmother, has the usual recipe, however, the correct quantitative ratio of the ingredients allows you to end up with an incredibly tasty and delicate cream!

It is with great desire and pleasure that I want to share my favorite cream, made on the basis of sour cream, with which I often decorate cakes or any other desserts and pastries. The sour cream is thick and keeps its shape remarkably.

On the Internet, you can find a great many different recipes for making creams for desserts and various pastries. I suggest making a cream cheese and whipped cream for the cake layer. This cream gives desserts an incredibly delicate taste and keeps its shape well.

To cover the cakes, creams with a thick consistency and a stable texture are needed. If the mass does not hold its shape well, then the outer creamy layer on the cake can float and ruin the whole look. The cream according to this recipe is prepared on the basis of butter with the addition of condensed milk and cocoa powder. The mass keeps its shape perfectly and turns out to be quite airy - for this it is important to pay attention to high-quality whipping. After cooling, the cream becomes even denser and does not flow at all.

Few people dislike chocolate cream - it adds flavor to baked goods and, of course, gives "character" to any cake.According to this recipe, we prepare a cream with which you can not only lubricate the cakes, but also make various decorations on the surface of the products: the mass keeps its shape perfectly, it turns out, albeit airy, but stable. We recommend using chocolate with a cocoa percentage of 50-60%. The fact is that if the cocoa content is higher or lower than the specified range, then you will need to change the amount of cream to get the desired consistency. If you don't want to “play” with the proportions during the preparation process, you should choose chocolate with the specified characteristics.

For the protein cream to be used to coat the cake, its consistency must be thick and firm enough. In addition, the mass should be stable and not change its texture during the entire shelf life of the dessert. These goals are successfully achieved by adding butter to the proteins. And initially, the cream needs to be whipped in a water bath - this is how the proteins are thermally exposed and noticeably thicken. The preparation of such a cream does not take much time, but it is very important to have a powerful mixer for this.

For those who do not mind conjuring over homemade cakes, such a cream has every chance of becoming a favorite. It is easy to prepare, does not require a lot of time and is quite budgetary. At the same time, it is ideal in its characteristics: dense, thick, perfectly keeps its shape, stable even at room temperature. The taste is sweet with a creamy touch. It can be used to sandwich cakes, to decorate the surface of a cake, to fill cakes and decorate cupcakes. This is a basic universal version of the cream that is suitable for almost all confectionery products.

This protein cream recipe does not include the step of steeping the cream mass with hot syrup. This significantly saves time for its preparation. But, it must be borne in mind that proteins do not have a thermal effect, and the cream is prepared from a raw product. To speed up the process of whipping the cream, firstly, we use a powerful mixer, and secondly, instead of sugar we add powdered sugar. It dissolves faster in the total mass and does not require additional whipping time to dissolve. It is important to add it already when the proteins have been brought to a state of dense, stable foam, not earlier, otherwise the finished cream may turn out to be softer and thinner than it should.

To make the protein cream dense and well-kept in shape, we use clean and absolutely dry dishes for whipping. When breaking eggs and separating the whites from the yolks, we make sure that the latter do not get to the whites - this will ruin everything. It has also been noticed that whites beat much better if the eggs are not perfectly fresh and have managed to lie in the refrigerator for a couple of days. The technology of preparation of the cream is also important - and this is detailed in the recipe.

This cream is great for cake decorating. It keeps its shape flawlessly. You can even plant voluminous decorations separately, and then place them on the cake in the form of a composition. It is very pleasant that the cream is non-greasy and lightweight, such as, for example, a purely oily version. And what is important, the cost of such a cream is very inexpensive. The protein mass is not capricious and always behaves predictably - this can be a kind of guarantor that the cream will definitely work out.

Charlotte cream is very easy to make at home. The simplest products make the perfect filling for cakes, pastries and wafer rolls. Soft, delicate and aromatic, any dessert will become even tastier with it!

Charlotte cream is a delicious filling for a sponge cake. Delicate, airy, with an incredible aroma, it soaks the cakes well and makes the dessert exquisite and unique!

Charlotte cream is very delicate, velvety and airy, with an amazing taste and aroma. Such a cream can be used both for decorating a cake and for impregnating the cakes. Cooking it is quite simple, even a novice hostess can handle it!

Delicious and delicate classic Charlotte cream will perfectly complement any dessert. The fragrant cream is suitable for layering cakes, filling tubes or caps on pancakes. Very easy to prepare, this is a real treat for sweet lovers!

White and light mascarpone cream with cream and powdered sugar will perfectly decorate your cake and any pastries. The cream is prepared quickly and easily. It is important to cool the cream well before preparing the cream. A little caster sugar is added, so the cream will not be sugary sweet.

The cake and any of your pastries with mascarpone cream and cream will be elegant and festive. The delicate and silky texture of this cream makes the dessert snow-white and light. The cream retains its shape well, does not blur and can be used to sandwich the cake. Add some powdered sugar to the cream.

Boiled condensed milk gives the cake butter cream a special thickness and stability. Such a cream does not shrink, does not exfoliate and can be stored well in the refrigerator.For a delicious cream, choose quality products, and it is important that they are at the same temperature. You can cook condensed milk yourself in advance, it will be tastier.

Few people like butter creams for the cake, but it is from such a cream that the details of the cake decor will be clear, beautiful and keep their shape well. A cream is prepared from butter and condensed milk always in a 1: 1 ratio. You can add chocolate or confectionery dyes to the cream.

Cream for a cake based on butter and condensed milk is prepared quickly and has high stability, which allows you to make various relief patterns on the cakes. For these properties, butter cream is classified as a classic in confectionery. The taste of the cream directly depends on the fat content of the oil. By supplementing the classic cream with various additives, you will get a new taste of the dessert every time. Preparing a cream with cognac and vanilla.

Decorating homemade cakes is just as important as baking a delicious cake. Butter cream with condensed milk will be the easiest and fastest. For good quality of this cream, butter and condensed milk should be at the same room temperature, butter should be 82.5% fat, and condensed milk should be at least 8.5% fat.

A delicate and dense cream for homemade cakes is obtained from curd cheese. This tasty product will serve as a tasty and moderately sweet decoration for your dessert. Try a simple and original recipe.

You can make a cream for decorating homemade cakes from delicate cottage cheese. The product comes out incredibly light and airy, so it will not only add brightness to your dessert, but also give a special taste and aroma.

Baking cakes for a cake is only half the battle, you still need to decorate this cake. To decorate homemade cakes, you need a thick mascarpone cream, a pastry bag, and a little imagination.

Curd cheese cream is ideal for cakes. You can grease the cakes with it and make a decoration. Homemade dessert with such a cream turns out to be simply delicious.

On the basis of curd cheese, a great cake cream is obtained.It has a pleasant, moderately sweet taste and a rather dense texture. Lovers of homemade baked goods will definitely like this combination.

A thick, stable cake cream and more. The mass keeps its shape perfectly and does not flow, which makes it possible to use it to decorate the surfaces of various confectionery products. You can quickly and efficiently place hats on cupcakes, various decorative figures on cakes and pastries. Also, the cream is ideal for filling eclairs and other hollow baked goods.

If you are looking for a delicate cream that does not spread, holds its shape well and allows you to perform high-quality leveling of surfaces, pay attention to this recipe. It contains only three ingredients: butter, condensed milk and cream cheese. The balance of taste is perfect: the cream is moderately sweet, creamy, just melting in your mouth. You will also need a powerful mixer and some of your time.