Cream decoration cream - taste from childhood

There are many recipes that advise us how to make a cream to decorate a cake. Of course, it's easier to bake a biscuit and eat it with tea, the cakes after all are sweet, but with sweet, sweet frosting or with an airy cream-meringue much tastier and more beautiful.

Cream for decorating cakes is different in the way of cooking, for example, there is a boiled cream, and there is a raw mixture, that is, no heat treatment for cooking is required. Let us consider some of them.

Cream decoration cream

We'll start, perhaps, with the simplest - from the curd cream , if the fermented milk product turns out to be low-fat, the cream will turn out to be low-calorie, and aspiring to lose weight it will be possible to taste a piece of delicacy. For the cream, you need to take a gram of 500 cottage cheese, a glass of not very fatty cream, a bag of vanillin and sugar (here already to taste). In a convenient container (you can use a blender bowl) whisk the cottage cheese until smooth, adding cream. Then add vanillin (or vanilla sugar) and plain sugar. The mixture should be dense, and it should not flow. Then grease the cakes and let them soak, you can decorate the top and the inside with fruits depending on the season (banana, raspberries, strawberries).

You can cook here such a custard for cake decoration. To make it, you need to beat a glass of sugar and five eggs (this can be done with a whisk), add two spoons of flour and stir until a uniform consistency (do not allow lumps). On the fire, heat a glass of milk in a comfortable deep container, now you need to gradually pour in the mixture of eggs, and you need to constantly beat it, so that the mixture does not curl. Cook the composition until you get the density you need and remove from the fire, the cream should cool. In a separate container, beat up sugar and butter (the first ingredient in the amount of 100 grams, the second - 300) and add to 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 make it, you need to beat two glasses of sour cream (fat content no more than 15%) with two glasses of sugar in the foam. In the mixture must be introduced a bag of vanillin and the same sour cream thickener, sometimes instead of it you use more fat sour cream, the amount is determined by eye. That's all, the cream should cool well and can be used.

The cream for decorating a cake in the form of a souffle also looks original. Usually it is applied to the upper cake or as an interlayer, but already impregnated with, for example, liqueur cakes. Let's start cooking. Mix 2 spoonfuls of gelatin with 150 ml of cold water, wait for the swelling and heat up to almost boil. We take 8 yolks and wipe them with a glass of sugar. Heat a glass of milk on the stove, enter the yolk mixture and a spoonful of flour. Stir well and wait for the boil, then cool the mixture. After add the softened oil (gram 300 creamy) and a bag of vanillin, the resulting mass must be well beaten. Now it's time for proteins, they need to be beaten with a glass of sugar, the consistency should go out thick, as the cook says "up to strong peaks," now you need to enter the gelatinous mass and the milk-yolk mixture. Once again, whisk the mixture and immediately begin to use, because the mass has the property to very quickly solidify. As a conclusion, we propose to create a chocolate cream to decorate the cake. Mix a spoonful of water with one yolk into the container and enter 100-130 grams of condensed milk (not toffee). Now on the stove, you need to boil the mixture until partial evaporation, then enter a gram of 170-200 butter and cocoa (all depends on the desired color), but in principle a few spoons will be enough. All carefully remove, so that there are no grains. Now you can use it.

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 delicious and fragrant.