There are many recipes that advise us on how to make cream for decorating the cake. Of course, it’s easier to bake a biscuit and eat it with tea, because the cakes are sweet, but with fondant, sweet icing or with meringue cream is much tastier and more beautiful.
Cream for decorating cakes can be different in the way of cooking, for example, there is a boiled cream, and there is also a raw mixture, that is, no heat treatment is required for cooking. Consider some of them.
Cream for cake decorating
Let's start, perhaps, with the simplest - with curd cream , if the sour-milk product turns out to be non-greasy, then the cream will turn out to be low-calorie, and those who want to lose weight can taste a piece of goodies.
For cream, you need to take 500 grams of cottage cheese, a glass of not very fat cream, a bag of vanillin and sugar (here to taste). In a convenient container (you can use a bowl of a blender), beat the curd until smooth, adding cream. Then enter vanillin (or
vanilla sugar) and regular sugar. The mixture should be thick, but it should not flow. Then coat the cakes and let them soak, you can decorate the top and inside with fruits depending on the season (banana, raspberry, strawberry).
You can cook such a custard for decorating a cake. To prepare it, you need to beat a glass of sugar and five eggs (this can be done with a whisk), introduce two tablespoons of flour and stir until a homogeneous consistency (do not allow lumps). On a fire, heat a glass of milk in a convenient deep container, now you need to gradually pour the mixture of eggs into it, and you need to constantly beat, so that the mixture does not curl. Cook the composition until you get the density you need and remove from heat, the cream should cool. In a separate container, beat the powdered sugar and butter (the first ingredient in the amount of 100 grams, the second - 300) and put into the cream. Everything is ready, you can lubricate the cakes, do not forget to wait until the mass soaks the cake.
Here is another recipe - sour cream . To prepare it, you need to beat two glasses of sour cream (fat content not more than 15%) with two glasses of sugar in a foam. It is necessary to introduce a bag of vanillin into the mixture and the same amount of sour cream thickener, sometimes more fat sour cream is used instead, the amount will be determined by eye. That's all, the cream should cool well and can be used.
Cream for decorating a cake in the form of a souffle also looks original. Usually it is applied to the upper cake or as a layer, but already on the cake soaked with, for example, liquor. Let's start cooking. We mix 2 tablespoons of gelatin with 150 ml of cold water, wait for the swelling and heat until almost boiling. Take 8 yolks and wipe them with a glass of sugar. We heat a glass of milk on the stove, introduce the yolk mixture and a spoonful of flour. Stir well and wait for boiling, then cool the mixture. After we add the softened butter (300 grams of butter) and a bag of vanillin, the resulting mass must be beat well. Now it’s the turn of the proteins, they need to be whipped with a glass of sugar, the consistency should be thick, as the cooks say “to strong peaks”, now you need to enter the gelatin mass and the milk-yolk mixture here. Once again, beat the composition and immediately begin to use, because the mass has the ability to solidify very quickly.
As a conclusion, we propose creating a
chocolate cream to decorate the cake. Mix in a container a spoonful of water with one yolk and enter a gram of 100-130 condensed milk (not toffee). Now on the stove it is necessary to boil the mixture until partial evaporation, then enter 170-200 grams of butter and cocoa (it all depends on the desired color), but in principle a few spoons will be enough. Carefully remove everything so that there are no grains. Now it can be used.
In addition to these creams, the cake can be decorated with nuts, fruits and even crushed cookies or chocolate chips. Regardless of its filling, the delicacy will turn out to be tasty and aromatic.