Cake decorating cream recipe

Recipes for cake decorating creams - a large amount. Some of them require cooking, the second are so-called raw. The appearance of the cake and the quality of its impregnation depend on the type of the prepared cream. What are the recipes for cake decorating cream?

Curd Cake Decorating Cream

This cream is great for cake meringue and fruit cakes.

Composition:

  • Milk - 1st.
  • Flour - 1 tbsp. l
  • Gelatin - 1 tsp.
  • Cottage cheese - 200 g
  • Butter - 3 tbsp. l
  • Sugar - 1 tbsp.
  • Eggs - 4 pcs
  • Vanillin

Cooking:

  1. Bring half of the specified amount of milk to the boil. Stir the flour in the remaining cold milk.
  2. Add hot milk to this mixture, keep it on fire until thick, while stirring all the time. Remove from heat and cool.
  3. Dilute the gelatin in half glass of cold water, wait until it swells, and then heat until completely dissolved.
  4. In the cottage cheese add softened butter, sugar and grind thoroughly.
  5. Squirrels beat in a strong foam.
  6. Curd mass mixed with milk mixture, gelatin, yolk. Beat everything well, add vanillin, add proteins and mix everything again. The cream is ready!

Custard classic cake decorating cream

Composition:

  • Eggs - 5 pcs
  • Sugar - 1 tbsp.
  • Flour - 2 tbsp. l
  • Milk - 200 ml
  • Butter - 300 g
  • Sugar powder - 100 g
  • Vanillin

Cooking:

  1. Beat eggs thoroughly with sugar. Add flour, stir until it becomes a homogeneous mass without lumps.
  2. We heat up the milk, we begin to pour the egg mixture into the warm milk in a thin stream. Stir all the time, continue to cook until thick, cool.
  3. Soften butter, add vanilla, powdered sugar, whip everything, put the mixture into the cream. Again, beat everything into a lush mass.
  4. If you want to get a particularly lush cream, enter into it two hard whipped squirrels.

Egg cream with cocoa to decorate the cake

Composition:

  • Yolks - 2 pieces
  • Sugar - ¼ Art.
  • Butter - 200 g
  • Condensed milk - 1 b.
  • Cocoa powder - 1 tbsp. l
  • Water - 1 tbsp. l

Cooking:

  1. Yolks fray with sugar.
  2. Mix soft butter with condensed milk and whip into a fluffy mass.
  3. Cocoa is diluted in cold water.
  4. All ingredients are mixed and thoroughly whipped into a homogeneous mass.

Sour cream cake decorating

Composition:

  • Sugar - 2 tbsp.
  • Oily sour cream - 2 tbsp.

Cooking:

The ingredients are mixed and whipped until thickened.

Cream souffle for cake decorating

Composition:

  • Gelatin - 2 tbsp.
  • Eggs - 8 pcs
  • Sugar - 2 tbsp.
  • Milk - 1 tbsp.
  • Flour - 1 tbsp. l
  • Butter - 300 g
  • Vanillin

Cooking:

  1. Gelatin pour 150 ml of cold water, wait until it swells, and heat it until complete dissolution, but do not bring to a boil.
  2. Separate yolks from proteins. We rub the yolks with half of the sugar specified in the composition, add milk and flour, stir thoroughly, bring to a boil, remove from heat and cool. In the cooled mass, add soft butter, vanillin and beat everything well.
  3. Squirrels whip with one cup of sugar until you get a strong foam, add the gelatin, the bulk, and still beat well again.

This cream should be used to decorate the cake immediately after preparation. This results from the fact that it very quickly stiffens.

Milk Vanilla Cake Decorating Cream

Milk Vanilla Cake Decorating Cream

Composition:

  • Eggs - 2 pcs
  • Sugar - 2 tbsp. l
  • Flour - 2 tbsp. l
  • Milk - 1 tbsp.
  • Butter - 50 g
  • Vanillin

Cooking:

  1. Add sugar to the eggs and beat well.
  2. Then add flour, four tablespoons of milk and mix until smooth.
  3. The remaining milk should be brought to a boil, add the beaten eggs to it, warm it in a water bath, stirring until it boils.
  4. When boiled and thickened, add soft butter and vanillin. Then cool the cream.

Cream Cake Decorating Cream

Composition:

  • Cream 35% fat - 1 tbsp.
  • Sugar powder - 1 tsp.
  • Vanilla sugar - 2 g

Cooking:

  1. Cream is pre-cooled, poured into a container, put this container into another one so that the bottom is in cold water.
  2. Beat with a whisk until the cream thickens.
  3. Without stopping the beating process, add vanilla sugar, powdered sugar to the cream, and again beat everything thoroughly.

Cream should be used to decorate the cake immediately after preparation.

This article contains 7 recipes for cake decorating creams. Experiment to amaze every holiday with a cake with different creams.

Enjoy your meal!

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