Cake decorating cream that keeps its shape

Protein custard with gelatin can be an interesting addition to your homemade cakes and pastries. In taste and consistency, it resembles the famous "Bird's milk" delicacy.

Agar agar is a natural thickener. Protein-custard with agar-agar keeps its shape perfectly and does not settle, therefore it is often used to decorate desserts.

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.

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.

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.

Charlotte cream prepared in accordance with GOST is a delicious and delicate filling for a cake that will make you look at the butter cream from a different angle due to its extraordinary taste. The cream turns out to be beautiful, fragrant, with a pleasant texture. Charlotte cream keeps its shape perfectly even at room temperature, which makes it very convenient to work with.

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 Butter Cream is the perfect cake cream. It holds its shape perfectly even at room temperature, so it is also great for flattening cakes. The edges of the cream are clear, with this butter cream you can decorate the cake in various ways.

Charlotte cream is a soft, delicate and very tasty cream that is suitable for decorating or interlayering any desserts. Among the many options for the preparation of such a butter cream, one can single out a method involving the use of yolks. The cream is prepared quite easily and quickly.

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!

Have you decided to make a cake and are looking for a delicious cream for it? Charlotte cream will be a great solution! Even a novice culinary specialist can cope with its preparation, since it is not difficult to make it. Read the recipe carefully and follow the steps described.

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.

There are many different recipes for sour cream. I want to offer a recipe for a cream based on sour cream with gelatin. This cream can be used to layer cakes or decorate other desserts made from dough, berries and fruits.

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.

If you need to quickly and easily prepare a thick cream for the cake, then this is ideal. The whites are whipped into a thick dense foam very quickly - five minutes of operation of a powerful mixer is enough. It takes about ten minutes to cook the syrup. Mixing these masses into a single one will take another couple of minutes. In general, while the cake cakes are being baked, you can quickly make an airy, delicate, somewhat soufflé-like cream. It perfectly complements porous biscuit dough. Having tried a ready-made dessert with such a cream, you will never say that it is, in fact, being prepared in a hurry.

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 decorate the cake with high quality, the cream must be thick enough, dense and holding its shape. It is also important that the planted decorations remain stable at room temperature. Protein cream with gelatin fully meets all these requirements. By itself, the protein mass is dense and quite stable, and in combination with gelatin it becomes much more stable and denser, somewhat resembling a soufflé. What is important - the cream is not capricious in preparation and always turns out if you follow the recipe.

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, delicate yogurt cream will be a great decoration for any cake. Decorative elements made of such a cream keep their shape well and make the dessert even more appetizing. Simply delicious!

Light, dietary cream of yoghurt and gelatin has a delicate souffle texture. It fits perfectly on the cakes, we soak them well and makes the dessert incredibly tasty. A real pleasure!

Delicious, thick and incredibly delicate cream of yoghurt, cream and gelatin. It will be an excellent filling and decoration for any dessert. A real delight!

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!

Butter cream with condensed milk is prepared simply, but often stratified, which confuses the housewives. In this recipe, you are invited to cook it without condensed milk and based on butter, egg yolks and sugar. It will hold its shape well and easily settle through the nozzles, forming various relief patterns on the cake.

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.

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.