Cream for coating the cake: ingredients, recipes, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not everyone knows that July 20 is International Cake Day. Pleasant childhood memories - pies, bagels, cheesecakes, and all this is prepared by the caring hands of my mother. Comfort in the house is always associated with the smell of freshly baked bread, vanilla or cinnamon. A birthday crowns, of course, a beautiful cake. When you look at store products, they are so even, smooth! It seems that it is impossible to do this yourself. But if you try to assemble the cake yourself, it may turn out that this is a very simple and even very interesting activity that will bring a lot of joy to all family members.

Why grease the cake with cream

Making a cake consists of several stages. First you need to bake the cakes, they can be biscuit or sand. To make the cake tasty and appetizing, you can add cloves, cinnamon, vanillin, chocolate. All onowner's discretion. But the appearance of the product will depend on the cream for coating the cake. The dessert mass will smooth out all the bumps and roughness, fasten together and soak the cakes, and also complement the taste of the finished product. Therefore, there are many types of creams. After all, you can make the same cakes and diversify them with a different composition of the cream - the cake will be different each time, not the same as the previous one. The most creative part of the work is the assembly and decoration of the finished product. This is where you need a thick cream for coating the cake.

Cake Decorating Tools

To beautifully decorate a cake, you need a set of special tools:

• Silicone brushes for impregnating cakes with syrup.
• Rotating cake stand.
• Spatula (long knife).
• Silicon spatula for spreading cream.
• Pastry bag and nozzles for it.
• Special carnations for making flowers.
• Pastry scissors (they can be used to remove finished flowers from a carnation and plant them on a cake.

But for starters, you can replace them with an ordinary long knife or a silicone spatula and make a pastry bag from an ordinary bag, from which a small corner should be cut off. Cream is spread into it for coating the cake, and then the dessert mass is squeezed out in the form of patterns. Of course, without a special nozzle for a pastry bag, it will turn out not so bold. With a knife or a silicone spatula, we will evenly apply and distribute the cream over the surface. And with the help of a pastry bag, you canmake dots, borders, inscriptions. All this is more convenient to do on a rotating cake wheel.

Buttercream

First, a recipe for delicious buttercream to cover the cake.

Ingredients:

• cream 33%-35% fat - 1 cup;
• powdered sugar - 2 or 4 tablespoons.

Cooking:

1. Dishes and food must be cold. It must be understood that the mass will double in volume, so the capacity should be narrow and high.
2. It is necessary to pour 1 cup of cream into the bowl in which the cream will be prepared, and beat for 1 minute at medium speed until stable.
3. Then start adding powdered sugar in equal parts, continuing the same technique at the same pace.
4. You can add vanillin, chocolate or lemon juice if desired. Beat just a few more seconds.

Cream use immediately. If it happens that the whipped mass will be stored for a day, it must be placed in the refrigerator. The container must be closed, as the cream easily absorbs odors. It turns out light, airy, very tasty and easy to make.

Butter cream

Classic is oil cream to cover the cake. It copes with various tasks: it is well suited for plastering, making flowers and other decorations, it serves as a wonderful basis for drawing various elements. Also, this composition goes very well with any cakes, you can use waffle.

Ingredients:

• butter - 200 g;
• powdered sugar - 160 or 180 g;
• milk - 30-45 ml.

Cooking:

1. Need to prepare food. Leave the oil at room temperature so that it can be easily squeezed with your finger. Bring milk to a boil and cool to room temperature. Sift the powdered sugar.
2. Beat the butter until fluffy, smooth, shiny consistency.
3. Gradually add powdered sugar in equal portions. At the same time, do not stop whipping until the mass becomes smooth and increases in volume.
4. Pour in milk and bring the mass to a homogeneous state.
5. If desired, you can add citric acid on the tip of a knife, coffee or cocoa for a chocolate flavor, a teaspoon of fruit juice for the desired color, etc.

Sour cream

Next is the very popular thick sour cream cake. It happens that at the end of the meal you want something less greasy, light. This is where sour cream comes to the rescue. So that it does not spread too much, you can add a bag of a special thickener to it. This is the most delicate, airy, butter-free cream for coating the cake on top. See the recipe below.

Ingredients:

• sour cream - 520 g;
• sugar - 300 g;
• vanillin - 300g

Cooking:

1. You need to take chilled sour cream 30% fat. It is advisable to strain it through a fine sieve and let it stand for 3 hours in the refrigerator, or even better overnight.
2. Choose dry highcontainer, pour in sour cream, start beating at medium speed.
3. Sprinkle sugar (powdered sugar) in equal portions.
4. Add vanilla or citric acid, if desired.

You can make sour cream with condensed milk.

Ingredients:

• condensed milk - 1 jar;
• fat sour cream - about 400 g;
• lemon juice - 3 tbsp. l.;
• cognac - 2 teaspoons;
• vanillin can be added as desired.

Cooking:

1. Place sour cream into a narrow bowl with high sides and beat it at high speed for 3-4 minutes.
2. Add the rest of the ingredients and continue the process, increasing its speed.
3. Remove the cream in the refrigerator for 3 hours.

Curd cream

I want dessert to be not only tasty, but also he althy. These requirements are met by curd cream for coating the cake. Cakes using this product are quickly and well soaked.

Ingredients:

• pack of fat cottage cheese (200 g);
• sour cream - 400 g;
• glass of sugar.

Cooking:

1. Grate the curd well with a blender so that no grains are felt.
2. Pour sour cream in equal portions, then sugar, continuing to beat at high speeds.
3. Optional, you can add fried and chopped walnuts with medium crumbs.

How to assemble a cake

If the cake is being prepared for an event and will beto be without a refrigerator for a long time, it is better to choose butter cream. It is better to use it chilled so that it spreads more evenly and does not reach for the spatula.

We take prepared cakes. We spread the first of them and spread jam or thick jam without berries on it with a thin even layer. Next, with a silicone spatula, distribute the cream for coating the cake. We put the second cake on top, if necessary, then sprinkle cognac or syrup with a teaspoon. Then again the cream for smearing the cake, etc., until we miss all the ingredients.

Then, with a thicker layer, we align the side surfaces well and move on to the top final cake. You can make a blank in this way and put it in the refrigerator for several hours, and then decorate it.

After cooling, you can start the creative process. We decorate the sides of the product and decorate the top cake to your taste.

Protein cream

Protein cream for coating the cake is considered basic.

Ingredients:

• eggs - 3 pieces;
• powdered sugar - 150 g;
• vanillin, lemon peel.

Cooking:

The bowl for whipping must be well cooled in the freezer, you need to take into account that the volume of the cream will increase 3 times.

Make a steam bath. To do this, choose a shallow and wide pan, pour water into it, which should boil. And a smaller container will be placed on top, the size must be chosen so that there is a gap of 1-2 centimeters between the walls and the bottom does not touch the boiling water. Well, if the little one hangs on the handles and does not move, it should notunder what circumstances will water get out of a large pot.

In this smaller container we will beat the eggs. You need to separate the whites from the yolks. This should be done very carefully. If a drop of yolk gets into the protein, the cream will not rise. Beat the whites with a mixer at medium speed for 1 minute. We put the pan in the prepared water bath and continue to foam the mass for 10-15 minutes, until it becomes lush and airy. Remove and add powdered sugar in equal portions, lemon zest, vanillin. At the same time, we continue to beat until the cream is completely cooled.

Use this cream to cover the cake immediately after cooking. Of course, it will not work to make flowers.

Protein cream with butter

You can make protein cream with butter. Beautiful roses and leaves for them are very well obtained from this cream. It is necessary to cool the eggs, and leave the oil at room temperature so that it is easily squeezed with a finger. It is not necessary to replace the product with margarine or spread, because this will spoil the taste of the cream.

Ingredients: eggs - 3 pieces; powdered sugar - 150 g; butter - 80-100 g; vanillin, lemon zest.

Cooking:

1. Beat egg whites at medium speed for 1 minute.
2. Put in a water bath. Continuing to beat, add the powdered sugar in equal portions. The mixture will triple in size.
3. When the mass becomes slightly warm, remove from the water bath and add the oil in three steps, continuing to beat.
4. At the very end, put vanillin, lemon zest. If creamis intended for the manufacture of flowers, leaves, then add dyes of the desired color.

The cake decorated with this cream must be immediately put in the refrigerator so that the butter freezes and the pattern does not blur.

Cream ganache

Nowadays, chocolate ganache cream is very popular for coating the cake.

It is made with cream and chocolate. If you take 1 dark-colored dessert tile, then the same number of milligrams will be needed for the liquid product. All components must be at the same temperature, and the oil must be prepared in advance.

Ingredients:

• dark chocolate - 180g;
• 33% fat cream - 75 g;
• butter - 100g

Cooking:

1. Make a water bath.
2. Break the chocolate into pieces and melt until a shiny homogeneous mass, and then cool it to room temperature, this is about 40 degrees.
3. Combine it with cream and beat until smooth.
4. Introduce butter into the prepared mass of chocolate and cream and mix thoroughly.

Chocolate cream ganache has a viscous consistency and is used warm. But if you cover it with a film and put it in the refrigerator for 1-2 hours after cooking, it will stabilize and harden. You can start leveling the cakes.