There are many recipes that adviseus 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 are sweet, but with sweet, sweet glaze or with an airy cream-meringue is much tastier and more beautiful.
Cream for decorating cakes is different forfor 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
Let's start, perhaps, with the simplest - with 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 goodies.
It is possible to weld here such here custard to decorate the cake.To make it, you need to shake 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 heat, 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 it 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 glassessour cream (fat content is not 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.
Cream for decorating a cake in the form of a soufflé also looks original.Usually it is applied to the upper cake or as a layer, but already on impregnated, for example, liqueur cakes. Let's start cooking. Mix 2 spoons 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 adding 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 composition and immediately begin to use, because the mass has the property to very quickly solidify.
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.
