Today's entry will be different. Taki hmmm… how to say – technical. Designed with the needs and at the request of many people. I know very well, same as I sometimes find it hard to imagine, how something should look like. We often do not know, if I'm doing something right, they should have the consistency of the cream, etc.… So I decided to show you, I do like cream to decorate the cake and the same decoration in the shape of roses. I hope, I could help you a little, but I hope for your understanding, because I am a layman in filmmaking. I am aware of, that they are not perfect, but it shows what you need:)
For a long time I was looking for a suitable cream to decorate cakes, because unfortunately, but not everyone is suitable for this. Cream-based Swiss meringue is perfect! Ideally hold shape, not delaminate, it can be colored and very good to work with. The only thing I feared, will there be 'catty'. It turned out, so. It tasted all, who had the opportunity to eat the cake decorated with cream. I recommend it sincerely. Since then it's my No. 1 in decorating!
Decorating a cake and the recipe for the cream he copied the blog 'Ciasteczkolandia’.
Ingredients for the cream (provision of basic):
- 300g soft, cut into small pieces of butter
- 100g protein (ca. 3-4 pieces)
- 200g of sugar
- pinch of salt
- ½ teaspoon of potassium tartrate (Optional, I have not added a, I do not have)
- vanilla extract or any other
- or dyes
Protein transfer to a bowl, add a pinch of salt. Place the bowl over a pan of boiling water, lightly fluff protein. Add sugar and beat until, when all the sugar dissolves. Best to check the foam rubbing between fingers – sugar should not be perceptible.
Remove the bowl from the pot and if you get too much protein should be heated the cool. Then pour into a mixing bowl and blade for whipping protein mix until, until the protein will be very dense (about 10 minutes).
After this time, change the end of the grating, and gradually add a piece of butter, softened, mixing all the time. When mixing can occur, that the weight starts to look like a blighted. Do not worry about it, after a while, further mixing everything will return to normal. I did this cream twice, and has not happened to me nothing.
Add extract and beat until, until you hear the characteristic 'munching’ cream. Our cream is ready. You are ready to decorate.
For decorating the cake with a diameter of 22cm prepared a cream with twice the amount of ingredients, I was a little on the possible amendments.
Cream divided into as many parts, if we want to have different colors. For me, these were the 3 shades of purple. For each section add the selected dye (I use gel colors of Wilton) and mix thoroughly (or mix).
You will need to decorate the disposal bag or sleeve and Tylka confectionery in the shape of an open star No. of Wilton 1M.
The top and sides of cake that will adorn the thin layer of the cream-colored.
Ready cream applied to the bag. Decorating start from the lowest layer of the cake and decorate around. We attach the tip perpendicular to the side of the butts of the pie, Peel the center of rubella and then comes full circle around it. The weight of each bag we put a lighter color. Repeat this step on the second row. At the end of the top of the cake stroimy, changing the color of the cream of course.
In the video you can see exactly how to make the decoration of the Rose.
Have a nice watch.
Good luck!
Hello, czy ten krem nadaje się pod opłatek oraz czy tyle proporcji starczy na dużą prostokątną blachę
Nadaje się. A co do proporcji, to proszę sobie przeliczyć zgodnie z wymiarami blachy.
I do like cream but with mass krowkowa, I did not know,with this cream as it's called 🙂
Try this method of decoration, because I like it here! I greet
But as the mass krówkową? I also do ground krówkoą, but it is quite another cream, Rather then little will have in common with butter cream on meringue, maybe, I was wrong…
Mam takie malutkie pytanie, jakich barwników spożywczych używasz?
Wiele razy odpowiadałam już na to pytanie. Używam barwników w żelu Wiltona.
Welcome 🙂
Czy do kremu można dodać roztopioną czkoladę?
Nie dodawałam, ale w sumie to nie widzę przeciwwskazań. Jedynie co, to zwróciłabym uwagę, żeby czekolada była w takiej samej temperaturze co masa.
Welcome Babeczko , masa świetna do momentu dodania masła i wszystko opadło i zrobiło się rzadkie , może podpowiesz jakie najlepsze masło jest do tego kremu ? Wylałam całą miskę ( 2 x robiłam krem ) and can not be saved after a continuous trituration became thinner than was 🙁
Proszę podpowiedz jakie masło dodajesz ,że tak wychodzi dobra masa , to miał być tort na roczek mojej córeczki a mase musiałam zrobić “babciną” butter ;/
Pozdrawiam Anna
I do not know, why it happened many times did 🙁 the weight and never had a problem with it. Może zbyt szybko się poddałaś? Bo z tą masą to czasem tak się dzieje, że po dodaniu masła wygląda, jakby się zwarzyła. Ale nie należy się poddawać i trzeba miksować dalej, po chwili wszystko wraca do normy. Używam masła łaciatego.
Regards and good luck!
Good morning,
krem rzeczywiście jak na krem maślany jest smaczny, a czy będzie się nadawał pod lukier plastyczny czy raczej powinien to być czysto maślany krem?
Pozdrawiam Anna
Krem jest idealny pod lukier plastyczny, tylko takiego używam.
Regards 🙂
Sweet babeczko, jak później przekładasz swój tort tak, aby nie zniszczyć dolnych różyczek? 🙁
Nie przekładam, robię od razu na paterze, ale pod tort wsadzam małe karteczki, a potem je tylko usuwam i gotowe. Czyściutko i po kłopocie.
Sweet babeczko,
przepis jest świetny! Na początku masa wyglądała jakby miała mi się zważyć, ale ostatecznie wyszedł cudowny krem! Wszystkim smakował. 🙂
Zrobiłam również tak jak pisałaś: umieściłam małe karteczki, Housing clean so everything was 😉
Chociaż szczerze przyznam, że zrobiłam za mało kremu, aby wykonać różyczki na całym torcie! 🙂
Yours sincerely!
I'm glad, we did 🙂
Did you add the cream jelly as a dye?
It never did, I do not know how this jelly behave with butter and meringue…
Is it possible to freeze the rest mass, which is? Nada is the next use?
I do not know, I did not do this.
I did exactly the cream according to the recipe, Unfortunately, soon after adding a whole bunch of little bit of butter and cream he fell to 🙁 weighed it can still somehow save? What could I do wrong? 🙁
That's apparently can happen, you have to pound on to the end, should come out smooth cream.
Cream, to last for a cake? Regards 🙂
I have a question, I want the cream of this provision decorate a cake with a diameter of 30 cm in diameter, except that there are no plans to make a rose, only smear cake on top and make rosettes around the edge. How many servings I zr
For these tips do not need a lot of cream, on the roses need it much more, This is why I only one portion.
Hello. Today I did the first time this cream exactly according to the recipe. The cream came out smooth and immediately proceeded to decorate. But I thing , my thick cream was relatively inflexible or perhaps because of the difficulty faced with Tylki and decorate a little was resistant. What might be the reason? I ask for advice, because I'm going to continue the adventure with decorations kontunowac. Regards
I do not know why you came out hard. For the first time something like this to meet. But he is dense immediately after taking, or after cooling in the refrigerator? Because if after cooling, This is completely normal, Wait, to a little softened at room temperature.
Welcome. This thick cream made right after taking. Did not I go too long mixing in?. Of course, I observed , After removing it from the refrigerator / but already after some time, the whole decorated cake / It is extremely hard and stablilny . In contrast, as I watch your production cream, I see it, that is very fluffy, light and so delicate. Besides, it somehow came to me extremely low. I barely have enough for a small decoration. Maybe you'll find some reason for this ? I siejednak not discouraged and continue the presidential earliest opportunity I practiced, because on 1 April my job produce her birthday cake,… read more »
Unfortunately, nothing comes to mind, why it happened. My cream goes very light and fluffy – as you wrote, even after a long mixing… Best to just try to do it again.
Regards!
Could you tell me where and what you are buying Tylki and sleeves, and something about their use? 🙂 What are the best and how long you suffice?
Great scenery, I envy skills 🙂
I use disposable bags Wilton company, and also the company's ass.
I have a question which use dyes cream,in flows or jelly-? still others may
Liquid dyes do not recommend, ja używam barwników żelowych Wilton i takie polecam, are also good powder, but not all, you must have proven.
Cream sensational. But rubbing him with a baton was a challenge, well that her husband was actively involved in the process, Unfortunately, I forgot to add flavor, hard next time I will not forget. Wafer lay and I'm hopeful. everything looks like a winner. Thank you for your suggestions. And for this fantastic blog. Regards
I could not write off under the previous comment, that this drill is not suitable. But I thought, that you can not stick a radium, and here…
I am full of admiration, that gave advice baton!! Bravo! I'm glad, that the cream was successful.
Regards!
Welcome, I have a question, if I put the cream on the cake the day before it or the next day as I lay on the wafer decorative cream cake whether it will still be moist to wet wafer stretch. Because without it there will be effect.
Cream in a refrigerator to harden, However, because it is a buttery cream. If you want to do that, how to write, This half an hour before bedtime wyjęłabym wafer cake from the refrigerator. But you have to remember, the wafer should be placed on a few hours before serving the cake, then looks prettiest. Personally położyłabym him the day before.
This is also because I thought I was doing. Test and indeed the next day did not look bad. Although marked the manufacturer of the era it may be a hint rozmawiać.Dziękuję. I think I'll risk and finish it today. Regards.
I have another question I have an old mixer, and I do not have such a tip for grating as you only what looks like a screw. Is something like this might be whether it is better to torture truncheons? I do not want to destroy tool mismatched effects of work. 🙂
instead of whipping protein or sugar steamed, I beat the whites from the mixer and then immediately add the butter? or cream will hold shape?
Swiss Meringue consists precisely in whipping proteins steamed. If it were in this cream was not important certainly no one to my head did not bother 🙂 compaction on a pair of proteins it is necessary.
in order to, I am aware of this, as it is with the Swiss, I thought to myself only, or on “ordinary” meringue can achieve this effect; anyway, Thank you for your response, Today I tried to 🙂
Prosperity and everything tasty in the New Year!
Fingers crossed 🙂
Welcome!
Thank you for the recipe! Can I use powdered sugar instead of the usual?
in which the ratio of?
k.
According to me, not very. Better would be ordinary sugar.
And if you can know the recipe for chocolate cream where I she could przyzodobic cake ? nowhere can I find such a provision
As for the stiff cream? I do not know, may this cake will do. This is a very hard and compact cream – Chocolate Ganche.
in order to, I mean stiff cream she could be where I perform there any rubella or other patterns. thank you very much I'll try the suggestion given by Pania:) I greet!
I hope, check it out.
heavy cream and how much should have % ?
30 or 36.
May I add to this cream blended bananas ? and will continue to hold ?
I did not do this, So I can not help. Cream “will be held”, because it's in butter, but I think he would rather not suitable for such extras.
Super recipe!!!
Well that is the information about the ” zwarzeniu” weight because otherwise I would have thrown it – really great – roses decorated the cake and I put in for a while in the fridge – super!!!
I checked and I recommend
PS: Fillers done with two bags of breakfast – I found the way on the net with the top of the bottle a little combination but it works 🙂
and the ala marzipan roses mass of foam marshmallows;)
My first such scrumptious cake but came out great
I'm glad, it all worked out!
Regards!
Is it possible to decorate the cake with cream the day before?
As the most, cream is very durable.
Thank you very much 🙂
hello I have an appeal -zdradź where you can buy the Wilton Fillers local shops because there is unfortunately nothing meaningful szajsy the same 5zł and at Allegro are only shaped plastic syringe – failure because it did not know how to use. Please describe where you can order and what is the tip. A mass is zajeb… 3 once I messed before she went, and now I know that it all depends on 1! so as not to overheat proteins and 2! butter must be sooooo soft. But it was worth the bother – mother-in-sight view on the heel of the pie ………. on the… best view… read more »
I have no szprycy, I decorate a bag of confectionery single and asses. Which I used to tip the decoration is always given in the entry. And as a,ę too much heat the eggs, it should just wait a little longer until przestygną :). Mother in law for mines definitely worth the sacrifice 🙂
Welcome to Sweet Babeczko! Please advise, if instead of regular sugar can I use this cream for raw cane sugar? Regards! 🙂
According to me, because I do not really go out you unattractive color cream…
Regards.
cream and so I'm gonna later Barwice a few colors to make a rainbow finish. Do you then you will be ok, or rather the color of the sugar is?
Sugar, sugar should be dissolved as a normal and probably just be slaughtered, so common sense. If the cream is to be painted the color of sugar should not disturb. But I have never done it on a brown sugar meringue, So I would not put someone in error.
Thank you for the quick response! 🙂
Help!I wanted to make purple cream and went almost black!I now have black roses>>I have a gold brocade, and I want him to lighten the cake but how to distribute these roses to be visible ,because they always or sypne so the spots are gold or not it widać.prosze for a quick answer and greet
Needless to dye very carefully. It's easier to add another portion, brighter than what came out. Co do brokatu, I do brush. Kidding a little and lightly shake it. I would recommend this method.
Sweet Babeczko – cream is absolutely brilliant, came out in 100% for the first time and is super fast in execution! thanks a lot, especially since he was part of, who solved the mystery of the so-called Alpine Cubes. For all, who have sought to overcome this cake, as I: Cream butter with the addition of the above provision of eggnog is the closest to the ideal ( even color). Important not to overdo it with sugar (because in combination with meringue can be not to swallow) The cream can be ideally combined with alcohol (even excess :P), Cake flavors or bitter cocoa. It weighs in combination with a strong espresso ( although the same temperature) For people, which… read more »
I'm glad, that the cream has proven itself.
Asya did several times based cream Swiss meringue, The problem is that once out and other times not… and always spoils in the first phase of a water bath because it has twice the sugar despite sooooo long whipping proteins over a couple did not want me to dissolve (still felt there were some crystals) and finally perhaps too I overheated and sugar until crystallize if 🙁 (instead of the less did it more and more). A few times I was able to do well but I do not see where the problem comes when I got it wrong 🙁
The first time you meet with such a thing. Maybe try the sugar with proteins on a smaller fire whip? I do not know how I can help you… 🙁
Justin ,for long ubijalas protein in a water bath ,I think that this is the reason,
Asya with this amount of cream what size cake (18,20cm in diameter)ornamentation?
Honestly, I do not know, more skłaniałabym toward ago, that 18cm. I, for cake with a diameter of 22 I did a double portion, little has been.
Hello 🙂
I'm going to make this cream and decorate the cake just on Saturday but I do not only dyes in the gel powder and do not know if that will not break if I add the cream I have one more thing I read comments but I would like to ask you for advice I do not have a mixer with a bowl only Traditional or protein can normally beat the mixer and then translate it to termomixa and mash with butter protein in advance thank you very much:)
Dyes powder – though she of them was using – not change the consistency of the cream, so they will be ok. You can do the whole mixer, because the girls just did and it worked. With the termomiksa, it just does not know, I do not have it and do not know either how it looks, nor how it works.
Hello,
Did you try to do these beautiful decorations and other cream, not containg raw protein? I'm afraid specify my raw protein 2 year-old son, but the decoration is Gracious and I would like to utilize it to decorate a cake.
Regards.
I did not do such a decoration from another cream. I know, some do such roses with mascarpone and cream, but they do not go so durable and nice. However, I would recommend this cream without any worries, my child eats it too. Egg wash well, SPARZ boiling water, additionally they are then slaughtered on a pair of, So too are heated. According to me, there is nothing to fear.
Regards!
online stores you can buy confectionery Protein Plus pasteurized liquid Eifix (you can freeze)
Can I make a cream for decorating the day before, put in the fridge and decorate, once it warms? I have one question, regarding the same cake: always did with whipped cream, “freshly”, morning of the day of the event, Now I do nutty cream butter with eggs beaten on a pair of – I think something like your meringue 😀 if I can do it the day before? Sorry, the end that is not on the, I do not want to risk, that the cake will not be as tasty, as fresh :/
Warm to room temperature, i.e. the 🙂
According to me you can do cream to translate the day before, is not the same as fondant, which is known – the best is freshly slaughtered. I translate this cream the day before.
As for the cream to decorate, This also can be done before, but rightly noticed, then you have to warm it up to temp. room.
Thank you for your response!
I tried your recipe for the weight and I'm impressed, is perfect, now it will always be with me at my variations. Slaughtered everything ends proteins and it was ok, at one point it looked as if zważyło but then came heavy weight, as for me, a little too sweet but folks extolled. Thank you for the recipe, Browse with you, and probably something else will prove:)
I'm glad, you've found the ideal weight for yourself. It's also my favorite to decorate.
Regards!
Hello. If no dye white and I want to get the white mass that I can add? can milk powder?
Milk powder is as white as butter…
is a white pigment powder and I bleached it the weight, but I had to gradually add the dye and it is quite a lot of, almost all of the container
Is this cream is snow white?
I need Idel snow-white cream and looking for something suitable…
There are so protein, how white is butter.
I pytanko, instead of butter or margarine can give? My weight at the beginning of a great, but after a while he stands more, bo np. I tune her cake it starts to make smooth and you can not tune, dripping with cake, I do not know whether the temperature, or maybe wine butter.
For this cream because of the taste definitely not recommend margarine. Liquid cream gets due to temperature. I just briefly put in the fridge and work on.
And if you can give this cream homemade chocolate plastic? I have ornaments on the cake and apparently on the cream can not be put, and therefore this cream can? I'll be grateful for the quick reply (cake will be on Saturday). Thanks in advance and best regards 🙂
I have not used plastic chocolate ever. This mass is butterfish, ideal for sugar mass, cream which dissolves, so maybe the chocolate also will do. But I did not, so on 100% I will not say.
Still, thank you, may venture to.
Sensational cream!!!!! Easy and delicious!!! This is exactly what I was looking for – cream, which does not dissolve the sugar mass, thank you! 🙂
I'm glad, that is checked. It's also my favorite cream to decorate cakes.
Regards!
Hello! I have a question, what to do if someone does not have the mixer? I have the Philips, but it has a plastic bowl, so I can not use it to water bath. Can I do it in the usual bowl, and then pour into the bowl of my mixer? I have also in my mixer the second 'overlay’ This is only to proteins, if it comes out? I would add, it is a mixer with the lid more or less the http://m6.agitomedia.pl/image/700×700/0/roboty-kuchenne/philips-hr-7778-avance-collection-srebrny.1029845.2.jpg
Will sweet muffin? 🙂
You can beat the proteins in another bowl and pour into a blender, I personally do 🙂 As for the second part of the question, I personally did not do so, but the girls wrote here, that did not change the tip and also he went Cream. Please Read comments, I would probably find this information.
Until no words but I had to comment (for the first time in my life I'm doing) … but I had 🙂'm hopeless in the kitchen (can not actually just cakes are a fashion I go). I did !!! and came! and beautifully! and tasty! and all in shock, it's not the pastry 🙂 I was looking for inspiration for the cake trimmings and Holy Communion. My daughters and I found 🙂 Woman Thanks for this blog 🙂 still a little more to reading / Let's watch it start to bake without BUT occasion with pleasure. I was afraid of this cream – it would be too sweet, no to masło… :/ but actually smaczniutki 🙂
I am very happy, we did! Thank you for the nice comment, I hope, that time has not yet go to my recipes 🙂
Regards!
What do you use butter? Urgent !
Butter does not matter, but I use pinto.
Thank you for the recipe I was inspired 🙂 dared to do “ten” cream;) No I changed the tip of the mixer. I did the whole of the whipping and it worked out great 🙂 Instead, I added vanilla extract strongly brewed espresso 🙂 came out delicious and wonderfully dekorowało 🙂 THANK YOU !!! 🙂 again and hopefully more so inspiring and creative people like Ms. 🙂 Regards 🙂
The! The idea of coffee I really like!!
Thank you for your comment and greetings!
Ms. Asya cream I came out delicious and has a wonderful texture, although I freaked out because I thought at one point that he weighs but after a longer mixing came out wonderful and smaczny.Dodałam to the smooth chocolate and some barwnika.Jeszcze never failed me to do such a good cream. Thank you for this recipe and I cordially greet.
Hello serdecznie.Krem is wonderful but I have a question. Is the cream, you can add chocolate?Regards.
To be honest, I do not know, I have not tried 🙁
Regards!
SUPER RECIPE!!!I never went to me cream but this one is excellent. Thank you!!!
I'm glad, this time it worked.
I have a question , I want to stain the weight but do not want to do that artificial dye, I have small children and I prefer to avoid them, and after adding the juice weight will not be too rare to decorate? I greet
No colored juice that mass, So I can not say, how to keep. But I would be afraid, But that would be too thin.
Hello
Has just blighted me this cream, if you can somehow save?
But already after addition of all the butter, or during the trituration? If during the, This may happen as, should patiently continue to pound, until it begins to make a solid mass. I do not know, if you can save this cream, if zawrzył the end nz. I'm sorry.
Slaughtered yet , as you wrote, and actually could use it , but it was not so fluffy and of course, its volume decreased and thus it was less 🙁
Generally, So dekoracji over, have long been looking for the recipe for the cream.
Thank you and greetings
Still, I'm glad, that although imperfect, it still came in handy:) Next time for sure everything will go to the 100%.
Regards!
On Sunday I will adorn the cake is cream and still not wonder about a few things:
1. Is whipping over a pair of proteins is necessary to do it manually?
2. Or later to already whipped butter pound foam can manually? I'm afraid that here the mixer can have for a quick turnover and cream to weigh
3. Can I give the extract instead of real sugar with vanilla sugar together with an ordinary?
4. Is the upper florets are shot in the other direction?
Pyt.1 – I do not understand what you're asking 🙁
Pyt.2 – You can, if you feel like it, but I think the damage of your hand 🙂
Pyt.3 – in order to
Pyt.4 – not, moreover, you can see it on film
1. In the video at the beginning of slaughtered whites with sugar manually, if I can turn on the mixer?
4. This apparently makes me an illusion hehe
If you want to, You can beat mixer, but remember, that they do not have to be slaughtered, only so much bombast, Whisk the sugar until dissolved. Until she oglądnęłam movie. It is as I say, See, even the tip of roses are in the same direction…
The cream went perfectly. I was afraid of him like the plague, but we need not. Was waiting the moment when it looked like “curdled” but I guess it did not take place either this is the moment when the mass becomes more dense with adequate quantities of butter already adopted. I forgot to add the vanilla sugar together with regular sugar, but the fault of the acquisition and stress 😉 haha I did a double portion on the cake 23cm and I have quite a bit of weight, I wonder why?…Maybe I could do a thicker backing (I was afraid, that to me is missing and unfortunately dark sponge cake a little stuck), Rubella also think I could do it would be tighter them more. In… read more »
A see!! Devil is not so terrible as he is painted! I'm glad, that everything went well and succeeded. As for the red dye, it actually need to add a lot of, that the color came out red. I also have this problem.
Thank you for the comment and best regards!
Good evening.
I will dye it tomorrow with red dye, you wrote, that you really need a lot of it, ie. how much exactly, to obtain an intense red color? I decorate the cake with the Swiss flag 🇨🇭.
I will be grateful for your response.
Regards
Hello. From the moment that I found this recipe or any 1,5 week, I was convinced that what I'll do this cream,,, However, just yesterday I saw the comments and that many people had to do after 2-3 times. I thought it was not doing certainly did not come out ,,,, I found it a try. And now I am looking at the video proteins were 🙂 liquid consistency and I so that the sugar dissolves this meringue slaughtered me in the bowl over boiling water and then moved the pan to the other waited a while until it cools down and began to mix with extra butter osełkowym ,,,, after a few movements of the mixer it looked as if it had been weighed and if… read more »
Because the approach you need to have the, it will work and not think otherwise:) I'm glad, everything that came out about 🙂
I greet and thank you for your comment.
Hello i found this recipe for you Tub.Wyprouje sure it tomorrow because I have to do two cakes on Monday ( it was my birthday) one for work and one for home hehe I hope will come out with great););) Regards
For sure everything will be ok:) necessarily show off the result!
Regards!
Surely you did it;););););)