Today we will tell you about how to make cream for decorating cakes from a syringe. Recipes for such treats may include various ingredients. The main thing is that they take well the form given to them and keep it after slight cooling.
Jewelery from cream: recipes for detailed preparation
There is nothing tastier than a self-made cake. Made with love and deliciously smelling pastries will definitely become an decoration of any festive table. But to make your homemade cake really beautiful, you should try pretty hard. After all, for this you need to separately prepare the cream, and then properly apply it on the surface of the formed dessert.
Classic oil cream
Surely many housewives know how to make a classic cream for decorating cakes from a syringe. As a rule, it includes the following components:
- butter as fresh as possible - about 200 g;
- powdered sugar (you can just fine sugar) - 8 large spoons.
The process of making butter cream
The butter cream for decorating the cake with a syringe is surprisingly quick and easy. First you need to remove the fat (culinary) in advance from the refrigerator and wait until it is fully softened. Next, the butter needs to be placed in a blender and beat well (at the highest speed), gradually adding icing or sugar.
As a result of the described actions, you should receive a magnificent and airy cream for decorating cakes from a syringe. By the way, it is also suitable as a base for mastic.
If you need to get a multi-colored cream, then it must first be divided into parts, and then mixed with food colors. In the absence of such, you can use chocolate icing, carrot or beetroot juice, etc.
Making Protein Cream
Protein cream for decorating syringe cakes holds its shape worse than butter. But if you try, then with such a mass you can originally decorate the side parts of the dessert, as well as make a relief edging.
So, we need:
- egg whites - from 4 large eggs;
- small sugar - a full glass (a little more can be);
- lemon juice - a couple of drops.
Product Preparation
Protein cream for cake is made as simple and easy as butter. First you need to carefully separate the egg whites from the yolks, and then place them in the refrigerator for a while. After ¼ hours, the product must be removed, put in a deep bowl, pre-greased with lemon juice, and proceed to whisk. There are three different ways to carry out this procedure:
The first option is the most reliable. With a manual whisk, you can make a rather magnificent and persistent protein mass that will keep its shape well. However, the main disadvantage of this method is that during the whipping of proteins requires great physical effort.
As for the mixer and blender, you can also get resistant foam with them. Although for this you will need quite powerful devices with a lot of revolutions per minute.
Cooking method
After the egg whites are cooled, they should immediately begin to beat. It is recommended to do this quickly. Periodically, sugar must be added to the product. Moreover, the more it will be, the more magnificent and stable the cream will turn out.
It should be especially noted that for the preparation of protein mass, it is required to use granulated sugar, not powder. After all, the last ingredient quickly melts and makes the cream more liquid, which is not at all suitable for decorating a cake.
Chocolate Cream Cake
If you decide to make a chocolate cake, then ganache will serve as its decoration. To prepare such an unusual cream, you should purchase:
- fat cream - about 500 ml;
- bitter chocolate - 6 tiles (90 g each);
- butter - about 50 g.
Cooking ganache
To make a chocolate cream to decorate a homemade dessert, pour the cream of fat into a large bowl, and then heat them strongly, but do not bring to a boil. Next, to the dairy product, lay out the broken chocolate and butter. It is recommended to heat these components until they completely melt. In conclusion, the resulting mixture should be removed from the stove, cooled and refrigerated for 4 hours (preferably all night).
After the specified time, the cream needs to be removed, kept at room temperature for about 10 minutes, and then proceed to decorate the homemade dessert.
Techniques and techniques for decorating cakes
There are many tricks and techniques with which you can decorate any dessert. The most popular among modern hostesses is the culinary syringe. It is very easy to use and not very expensive. To use it to decorate a homemade cake, you just need to fill the container with the selected cream (butter, protein, chocolate, etc.), and then squeeze it onto the surface of the formed treat. If you need to get an original drawing (for example, flowers, petals, etc.), then you can use special nozzles, which are usually included in the kit.
As you can see, decorating a cake with a pastry syringe is quite easy. But if you need to cover the dessert with more complex figures, then for this we recommend not using cream, but mastic or protein caramel. Making them at home is quick and easy. To do this, you should only strictly observe all the requirements of the recipe and have a creative imagination.
To summarize
Now you know which creams are suitable to beautifully decorate homemade cake or pastries. If you do not have a syringe, then you can use ordinary office paper instead. From it you should make a small bag, and then cut off the tip of the desired thickness and shape. With this device, you will surely get the same original desserts as with a special pastry syringe.