Cream is a delicate, tasty dairy product from our childhood. I immediately remember my grandmother’s house in the village. In modern cooking, they are intended for decorating various products: cakes, cupcakes, pastries, cheesecakes. Cream is also considered a universal product that can be used not only for decorating baked goods, but also added to coffee, cocktails, ice cream, and cottage cheese. In this article we will talk about how to decorate a cake with whipped cream and how to make it at home.
How to choose quality cream?
Real cream is considered a very fatty product. Only cream should be indicated in their composition. However, on the shelves of our stores you can see a product with different percentages of fat content, as manufacturers dilute it with milk. In addition, the composition may include various components. Nutrologists give several recommendations that will help you choose quality products.
- When purchasing cream, be sure to read the label. All stabilizers and additives that are included should be written on it.
- It is necessary to choose cream of different fat contents based on what they will be intended for. For example, as an additive to coffee, a product with a fat content of 10% is suitable, and for decorating cakes from 35% and above.
- High-quality cream will have a rich milky taste. If bitterness is felt, then it is better not to eat such a product.
- As for appearance, they should have a creamy tint. And the consistency should be homogeneous and thick.
How to make whipped cream at home?
If you suddenly doubt the naturalness of the product, then you can make good cream yourself. All you need for them is: whole milk with a fat content of 3% and butter. We have prepared a short and easy recipe for making cream especially for you.
- First you need to pour the milk into the pan.
- Then you should cut the butter into small cubes and place it in a container with milk.
- Next, put the pan on the stove over low heat and stir all the time. The butter should melt. However, remember not to bring milk to a boil.
- Then pour the contents into a blender and blend for several minutes until the mass becomes homogeneous. If you don't have a blender, you can use a regular whisk.
- Then you need to cover the cream with gauze and leave for 20 minutes.
- When the product has cooled, put it in the refrigerator.
You should get a greasy and thick consistency.
Registration process
Doesn't take long if you beat them properly and they hold their shape well just like the recipe says. During the beating process, you cannot turn off the mixer and interrupt the process, so prepare everything in advance so as not to stop in the process. Everything should be at hand - products, equipment, mixer, and the cake itself.
Before decorating the cake at home, prepare the following recipe components and equipment:
- cream - at least 0.5 liters;
- vanilla, powdered sugar - optional;
- mixer and plastic bowl;
- a syringe or bag with a nozzle (toothed or grooved);
- rotating cake stand.
Let's start decorating the cake at home:
- Install the product so that the surface is parallel to the table without tilting.
- The recipe for the cream is simple: place the cream in the refrigerator on the top shelf the night before. The temperature of whipping cream should not exceed 5–10 degrees.
- Fill a short flat container with ice or ice water, place a plastic bowl in it and pour the cream into it.
- Start beating them with a mixer on medium and then at high speed. After 5 minutes of beating, start adding vanilla and flavoring little by little. Beat for a few more minutes. It’s easy to determine whether the cream is ready - if peaks and whisk marks remain on its surface, the mass is stable and does not settle, you can start decorating.
- At the stage of adding vanilla, you can color the creamy foam. To do this, use liquid food coloring. They should be added one drop at a time so as not to make the shade of the cream too unnatural.
- Carefully transfer the mixture into a bag or syringe. The easiest way to do this is with a small spoon with a long handle. After this, you should lightly squeeze the bag or shake the syringe so that the air bubbles disappear and the cream is squeezed out evenly.
- You can squeeze anything onto the surface of the cake with cream - any flowers, leaves, borders, waves, zigzags, stripes. Wider nozzles are used for large volumetric figures, and small ones with a straight or oblique cut are used for inscriptions, stems, leaves or thin petals.
Natural cream is a rather capricious product. They can quickly settle and turn into milk and, if beaten too hard, into butter. It is important to follow some recommendations so that you get a truly delicious and beautiful homemade cake decor:
- The cream should be kept in the cold for at least 12 hours, preferably a day, before whipping.
- Also cool the dishes and whisk - put them in the refrigerator for 2 hours. Or soak in cold water and then wipe dry.
- Mixer utensils and whisks must be grease-free (cleanly washed) and dry.
- To get a more stable foam, add a packet of special thickener (or 1 teaspoon per 0.5 liter of potato starch cream) and 1 tablespoon of powdered sugar when whipping.
- Do not start whipping immediately at maximum power, increase the speed of the mixer gradually.
- All additives - powder, thickener, dyes, cocoa powder, liqueur according to the recipe - are added at the very end, when the foam has already become stable and strong. You shouldn’t be overzealous with additives at all: cocoa can make the mass dense, liqueur – watery.
Cream should not be stored, and cream foam should not be frozen. The finished decoration must be immediately placed on the cake (if indicated in the recipe) or the surface and sides should be leveled with the mixture. To prevent the mass from “melting,” decorate the product at home just before serving, without even putting the cake in the refrigerator afterwards, but immediately bring it to your guests.
Stores sell several types of ready-to-use whipped cream, but you should know that factory-made cream from a can is only good for decorating the delicacy immediately before serving - it is not dense enough and settles quickly. To make the decor last a long time, it is better to make it yourself.
Butter apple cream
How to make cream from cream? Very simple. Today in this article we will share with you interesting recipes for making creams. You will also learn how to decorate a cake with cream in an original way. Creamy apple cream is something unusual and new. It will go great with fruit pies and chocolate cakes. For this you should stock up:
- heavy cream from 25%;
- vanilla sugar;
- sweet, juicy apples 2 pcs.;
- sugar 0.5 cups;
- water 100 ml.
The cooking algorithm is simple.
- First you need to wash the apples, then peel and pit them.
- Grind the fruits into small pieces, sprinkle with sugar and fill with water.
- Place the mixture on the stove over low heat and cook. The result should be puree.
- Next, you need to whip the cream and add vanilla.
- Then you need to mix the creamy mass with the puree.
How to decorate a cake with cream and such cream? There are many ways. For example, you can coat the cake with apple buttercream. Then place the fruit on top and use whipped cream to create a beautiful edging.
Cakes with natural ingredients
Contains:
farm butter, Belgian chocolate, whole cow's milk, cream 33-35%, chicken egg, curd cheese, flower honey, fresh berries
Delivered on the day of order
"Strawberry Cloud"
Cake composition Delicate strawberry mousse with cream, covered with chocolate velor Weight: 1200 g Price: 2150
Weight: 2000 g Price: 3850
Buy in 1 click Order
"Napoleon"
Cake composition Layer cake with custard and whipped cream Weight: 1000 g Price: 1450 rub.
Weight: 1500 g Price: 2175 rub.
Weight: 2000 g Price: 2900 rub.
Buy in 1 click Order
"Bird's milk"
Cake composition Classic souffle cake covered with black Belgian chocolate Weight: 750 g Price: 1200 rub.
Weight: 1125 g Price: 1800 rub.
Weight: 1500 g Price: 2400 rub.
Buy in 1 click Order
"Mozart"
Cake composition Black and white sponge cake with whipped cream and milk chocolate cream Weight: 1100 g Price: 1750 rub.
Weight: 1650 g Price: 2625 rub.
Weight: 2200 g Price: 3500 rub.
Buy in 1 click Order
"Curd with berries"
Cake composition: Light mousse made from dietary cottage cheese on a thin sponge cake.
The cake is generously decorated with assorted berries Weight: 800 g Price: 1000 rub. Weight: 1200 g Price: 1500 rub.
Weight: 1600 g Price: 2000 rub.
Buy in 1 click Order
"Bavarian"
Cake composition Creamy raspberry mousse with Bavarian cream according to a traditional recipe Weight: 1400 g Price: 2350 rub.
Weight: 2200 g Price: 4200 rub.
Buy in 1 click Order
"Assorted"
Cake composition Make an assortment of flavors from your choice of fillings 4 pieces Price: 1000 rub.
8 pieces Price: 2000 rub.
Buy in 1 click Order
"Truffle"
Cake composition Traditional French chocolate cake.
Soaked in cognac, cream with dark chocolate Weight: 1100 g Price: 1900 rub. Weight: 1650 g Price: 2750 rub.
Weight: 2200 g Price: 3600 rub.
Buy in 1 click Order
"Cassis"
Cake composition Blackcurrant mousse with baked apple slices and chocolate sponge cake Weight: 1000 g Price: 1550 rub.
Weight: 1500 g Price: 2325 rub.
Weight: 2000 g Price: 3100 rub.
Buy in 1 click Order
"Strawberry"
Cake composition Strawberry mousse with thin sponge cake, decorated with strawberry and fresh strawberries on top Weight: 1000 g Price: 1500 rub.
Weight: 1500 g Price: 2250 rub.
Weight: 2000 g Price: 2900 rub.
Buy in 1 click Order
"Three Chocolates"
Cake composition Delicate cake with Belgian chocolate made from three mousses - white, milk and black Weight: 820 g Price: 1800 rub.
Weight: 1230 g Price: 2700 rub.
Weight: 1640 g Price: 3600 rub.
Buy in 1 click Order
"Esterhazy"
Cake composition Airy nut cake with vanilla cream.
Decorated with white chocolate Weight: 750 g Price: 1500 rub. Weight: 1125 g Price: 2250 rub.
Weight: 1500 g Price: 3000 rub.
Buy in 1 click Order
"Air-nutty"
Cake composition Airy protein-nut cake layered with chocolate buttercream Weight: 1050 g Price: 1850 rub.
Weight: 1575 g Price: 2775 rub.
Weight: 2100 g Price: 3700 rub.
Buy in 1 click Order
"Honey cake"
Cake composition Traditional Russian dessert with delicate custard Weight: 1000 g Price: 1500 rub.
Weight: 1500 g Price: 2250 rub.
Weight: 2000 g Price: 3000 rub.
Buy in 1 click Order
"Black forest"
Cake composition: Sponge-chocolate cake with chocolate cream and cherries Weight: 1050 gr Price: 1700 rub.
Weight: 1575 g Price: 2550 rub.
Weight: 2100 g Price: 3400 rub.
Buy in 1 click Order
"Chocolate Banana"
Cake composition White sponge cake with rum and white chocolate mousse cream, covered with white chocolate Weight: 1100 g Price: 1750 rub.
Weight: 1650 g Price: 2625 rub.
Weight: 2200 g Price: 3500 rub.
Buy in 1 click Order
"Tiramisu"
Cake composition: Sponge cake soaked in coffee.
Airy cream made from whipped cream, Mascarpone cheese and rum Weight: 650 g Price: 1350 rub. Weight: 1300 g Price: 2700 rub.
Buy in 1 click Order
"Sacher"
Cake composition: Chocolate sponge cake, currant confiture, dark chocolate, butter cream Weight: 1000 g Price: 1550 rub.
Weight: 1500 g Price: 2325 rub.
Weight: 2000 g Price: 3100 rub.
Buy in 1 click Order
"Strawberry mousse"
Cake composition Mousse cake decorated with fresh strawberries, strawberry jelly and Savoyardi cookies Weight: 1500 gr Price: 2250 rub.
Weight: 2000 g Price: 2900 rub.
Buy in 1 click Order
"Pavlova"
Cake composition Classic Pavlova cake with crispy meringue cakes, cream and fresh berries Weight: 1500 g Price: 4750 rub.
Buy in 1 click Order
"Lemon with panna cotta"
Cake composition: Shortbread basket filled with lemon cream and decorated with panna cotta and lime wedges Weight: 450 g Price: 1000 rub.
Weight: 1125 g Price: 2500 rub.
Buy in 1 click Order
"Three Chocolates"
Cake composition Classic chocolate recipe in an unusual design Weight: 950 g Price: 2100 rub.
Buy in 1 click Order
"Cheesecake New York"
Cake composition Creamy baked cheesecake based on curd cheese Weight: 1000 g Price: 1700 rub.
Weight: 1500 g Price: 2550 rub.
Weight: 2000 g Price: 3400 rub.
Buy in 1 click Order
"Tiramisu"
Composition of the original Tiramisu cake with velor coating Weight: 650 g Price: 1750 rub.
Buy in 1 click Order
"Cherry mousse"
Cake composition Mousse cake with cherries, covered with velor Weight: 950 g Price: 1800 rub.
Buy in 1 click Order
"Shoko"
Cake composition Chocolate truffle cake in chocolate glaze with chocolate decoration and berries Weight: 1650 gr Price: 3450 rub.
Buy in 1 click Order
"New Year's Eve with a bull"
Cake composition Creamy raspberry mousse made of Bavarian cream with velor, decorated with the symbol of the year and snowflakes Weight: 1280 gr Price: 3650
Weight: 1450 gr Price: 4250
Buy in 1 click Order
"Lemon with panna cotta"
Cake composition: Shortbread basket filled with lemon cream and decorated with panna cotta and lime wedges Weight: 450 g Price: 1000 rub.
Weight: 1125 g Price: 2500 rub.
Buy in 1 click Order
"Blueberry Cheesecake"
Cake composition American dessert made from curd cheese, decorated with blueberries Weight: 1000 g Price: 1700 rub.
Weight: 1500 g Price: 2550 rub.
Weight: 2000 g Price: 3400 rub.
Buy in 1 click Order
"Blueberry mousse"
Cake composition Mousse cake with blueberries with glossy glaze, decorated with fresh berries Weight: 1050 g Price: 1950 rub.
Buy in 1 click Order
"Cake for March 8"
Cake composition Delicate mousse cake with cherries, decorated with velor and fresh flowers Weight: 950 gr Price: 2900 rub.
Buy in 1 click Order
Chocolate cream
For a coffee or butter cake, you can prepare a delicate chocolate cream from cream. For it you will need:
- cream from 20%;
- sachet of gelatin (40 g);
- powdered sugar;
- cocoa powder 35 g;
- dark chocolate 40 g
We act like this.
- Pre-prepared gelatin must be added to one third of the cream and mixed thoroughly. Then leave the mixture for two hours.
- Next, place the mixture in a saucepan and place on the stove, stirring constantly until the gelatin dissolves.
- Then you need to melt the chocolate in a water bath, adding cocoa to it.
- The cream is mixed with the chocolate mass and left to cool.
Homemade wedding cake
DIY wedding cake at home
Wedding bustle! I think every girl and woman has encountered it on the eve of her own wedding or the wedding of her daughter or son. A lot of things need to be prepared: rings, dresses, bouquet, hall, table and of course the main attribute - the wedding cake!
Well, since we have a culinary site, we will prepare a homemade wedding cake, with our own golden hands! I very much doubt that it will be the bride who will cook it, more likely a mother or mother-in-law, or maybe a grandmother or aunt will have the strength to please her granddaughter/niece?
Homemade wedding cake recipe:
- For the base, prepare a honey sponge cake. In order for the cake to be tall and voluminous, you will need to bake 2 biscuits and divide them into layers. First, prepare one biscuit. Sift 2 cups of flour.
- Separately, beat until white and the mass increases in volume: 3 eggs, half a glass of sugar and a pinch of salt.
- Take 3 heaped tablespoons of honey and melt over the fire, as soon as it melts add 1 tsp. soda and as soon as the reaction begins, the soda begins to boil, immediately remove from the heat and stir.
- Add honey to the beaten eggs and beat well. Add all the flour little by little, whisking or stirring well.
- Line a baking pan (30 cm in diameter) with parchment, pour the dough into a large pan so that it takes up 1/3 of the part. Cover the top of the pan with foil to prevent it from burning. Bake in the oven for 45 minutes. Check the readiness with a stick; if the dough sticks, put it back in the oven for another 10-15 minutes.
- Remove the foil from the pan. Line a cake rack with a kitchen towel and carefully place the cake on it. Remove parchment from cake. Leave to cool for 6-12 hours. Prepare another sponge cake as well.
- When the biscuits have cooled, divide each of them into 2-3 layers.
- Now let's prepare the cream. Whip 600 ml of store-bought special whipping cream 30% fat, add 1 regular jar of boiled condensed milk and beat again. You will get caramel cream.
- Place an even bottom layer on the cake stand. Divide the cream into 4-5 equal parts and brush each cake. The top cake should be smooth and do not spread cream on top.
- Now prepare the cream for the sugar mass (mastic). Separate 6 egg whites, add a little salt, 2 packets of vanilla sugar. Beat in a water bath, add 1 cup of sugar and beat some more. Cool the whites a little. Remove from the bath and beat until stiff peaks form. Add 1.5 sticks of butter (82% fat) in pieces and beat until thick and white.
- Coat the cake thinly with butter-white cream, leveling it with mastic. Place in the refrigerator for 1-2 hours until the butter hardens.
- You can make mastic and various decorations to your taste!
- Beforehand, we make lace from icing, roses, flowers, paint them silver with a spray, and when dry, decorate the sides of the cake.
- We cover the cake with white fondant and decorate it, placing a figurine of the bride and groom in the center.
Ingredients: for the biscuit:
- 2 tbsp. flour
- 3 eggs
- 0.5 tbsp. Sahara
- 1 tsp soda
- 3 tbsp. honey
for cream:
- 600 ml whipping cream (30% fat)
- 1 can of boiled condensed milk
for cream under mastic:
- 6 proteins
- a pinch of salt
- 2 packs vanilla sugar
- 1 tbsp. Sahara
- 1.5 sticks of good butter (82% fat)
Decorating the cake with cream
Have you made a cake but don't know how to decorate it? The most delicate cream is considered the best product for decorating baked goods. Firstly, they are very tasty and filling. Secondly, they are easy to decorate cakes with, as they can take any shape. We offer you several photo examples of how to decorate a cake with cream. To do this, you just need a special pastry bag.
How to decorate a cake with cream? You can use them to make beautiful flowers, such as roses, or write something. You can also decorate the cake with unusual and interesting patterns.
Here is another original option for decorating a cake. This product looks very festive, appetizing and unusual. It will clearly not leave the birthday boy indifferent.
Recommendations and methods
Famous confectioners believe that not only the internal filling of the cake is important, but also its appearance. Baking decor is an entire art that requires good skills, patience and a lot of time from the masters of their craft. Have you ever watched cooking shows? Have you seen how long and painstakingly chefs work on their masterpieces? And what incredible products they end up with! There are many competitions in the world that are dedicated to this craft. Today, pastry chefs will lift the secret curtain into their world and share their recommendations with us.
- To decorate the cake with cream, use a special pastry sleeve. With it, you can create different patterns for your product.
- Flowers on cakes, such as roses, lilies, tulips, daisies, and violets, always look beautiful and harmonious.
- You can place fruit in the top center, and make an exquisite pattern in a circle, so to speak, a side.
- For inscriptions, you need to stock up on a special syringe with a nozzle. Then the letters will come out clear and neat.
- On the sides, craftsmen usually like to draw all kinds of flowers and patterns.
You know, the most important advice that confectioners give is: you need to treat your product with soul. After all, the most delicious and delicious cakes are obtained only when they are made with love.
