Cream butter in Swiss meringue

4.33 avg. rating (86% score) - 43 votes

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’.

Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej

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.


Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej

Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej
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!

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beata
beata
5 years ago

Hello, czy ten krem nadaje się pod opłatek oraz czy tyle proporcji starczy na dużą prostokątną blachę

monika
monika
5 years ago

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

Madzia8989
Madzia8989
5 years ago

Mam takie malutkie pytanie, jakich barwników spożywczych używasz?

Christmas
Christmas
6 years ago

Welcome 🙂
Czy do kremu można dodać roztopioną czkoladę?

Anna
Anna
6 years ago

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

anna s
anna s
6 years ago

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

Lusia
Lusia
6 years ago

Sweet babeczko, jak później przekładasz swój tort tak, aby nie zniszczyć dolnych różyczek? 🙁

Lusia
Lusia
6 years ago
Reply to Asiek

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!

Kasia
Kasia
6 years ago

Did you add the cream jelly as a dye?

Natalia
Natalia
6 years ago

Is it possible to freeze the rest mass, which is? Nada is the next use?

Renka
Renka
6 years ago

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? 🙁

Eve
Eve
6 years ago

Cream, to last for a cake? Regards 🙂

Eve
Eve
6 years ago

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

K.Sz
K.Sz
6 years ago

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

K.Sz
K.Sz
6 years ago
Reply to Asiek

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, lekki i taki delikatny. Besides, it somehow came to me extremely low. I barely have enough for a small decoration. Może znajdziesz jakąs przyczynę tego ? I siejednak not discouraged and continue the presidential earliest opportunity I practiced, because on 1 April my job produce her birthday cake,… read more »

Domi
Domi
6 years ago

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 🙂

Madzia
Madzia
6 years ago

I have a question which use dyes cream,in flows or jelly-? still others may

ginger
ginger
6 years ago

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

ginger
ginger
6 years ago

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.

ginger
ginger
6 years ago
Reply to Asiek

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.

ginger
ginger
6 years ago
Reply to Asiek

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. 🙂

Morning
Morning
6 years ago

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?

Morning
Morning
6 years ago
Reply to Asiek

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!

Kasia
Kasia
6 years ago

Welcome!
Thank you for the recipe! Can I use powdered sugar instead of the usual?
in which the ratio of?

k.

Dominica
Dominica
6 years ago

And if you can know the recipe for chocolate cream where I she could przyzodobic cake ? nowhere can I find such a provision

Dominica
Dominica
6 years ago
Reply to Asiek

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!

Dominica
Dominica
6 years ago
Reply to Asiek

heavy cream and how much should have % ?

Paulina
Paulina
6 years ago

May I add to this cream blended bananas ? and will continue to hold ?

STRAWBERRY
STRAWBERRY
6 years ago

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

Paulina
Paulina
6 years ago

Is it possible to decorate the cake with cream the day before?

Paulina
Paulina
6 years ago
Reply to Asiek

Thank you very much 🙂

magda
magda
6 years ago

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… najlepszy widok… read more »

Judith
Judith
6 years ago

Welcome to Sweet Babeczko! Please advise, if instead of regular sugar can I use this cream for raw cane sugar? Regards! 🙂

Judith
Judith
6 years ago
Reply to Asiek

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?

Judith
Judith
6 years ago
Reply to Asiek

Thank you for the quick response! 🙂

Jowita Jaskulska-Rudnik
Jowita Jaskulska-Rudnik
6 years ago

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

magpie
magpie
6 years ago

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 »

Justyna C.
Justyna C.
6 years ago

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 🙁

ela020
ela020
6 years ago
Reply to Justyna C.

Justin ,for long ubijalas protein in a water bath ,I think that this is the reason,

Monika
Monika
7 years ago

Asya with this amount of cream what size cake (18,20cm in diameter)ornamentation?

Kasia
Kasia
7 years ago

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:)

sylwia
sylwia
7 years ago

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.

eva
eva
6 years ago
Reply to sylwia

online stores you can buy confectionery Protein Plus pasteurized liquid Eifix (you can freeze)

Marten
Marten
7 years ago

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 :/

Marten
Marten
7 years ago
Reply to Marten

Warm to room temperature, i.e. the 🙂

Marten
Marten
7 years ago
Reply to Asiek

Thank you for your response!

Edith
Edith
7 years ago

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:)

Adamooo
Adamooo
7 years ago

Hello. If no dye white and I want to get the white mass that I can add? can milk powder?

Agnieszka
Agnieszka
7 years ago
Reply to Adamooo

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

Delete
Delete
7 years ago

Is this cream is snow white?
I need Idel snow-white cream and looking for something suitable…

Agnieszka
Agnieszka
7 years ago

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.

Emilia
Emilia
7 years ago

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 🙂

Emilia
Emilia
7 years ago
Reply to Asiek

Still, thank you, may venture to.

neszka77
neszka77
7 years ago

Sensational cream!!!!! Easy and delicious!!! This is exactly what I was looking for – cream, which does not dissolve the sugar mass, thank you! 🙂

Raptownerealia
Raptownerealia
7 years ago

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? 🙂

Iza
Iza
7 years ago

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 🙂

Ania
Ania
7 years ago

What do you use butter? Urgent !

alice
alice
7 years ago

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 🙂

Iwona
Iwona
7 years ago

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.

Iwona
Iwona
7 years ago

Hello serdecznie.Krem is wonderful but I have a question. Is the cream, you can add chocolate?Regards.

Ania
Ania
7 years ago

SUPER RECIPE!!!I never went to me cream but this one is excellent. Thank you!!!

jola
jola
7 years ago

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

It
It
7 years ago

Hello
Has just blighted me this cream, if you can somehow save?

It
It
7 years ago
Reply to Asiek

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

Kasia M.
Kasia M.
7 years ago

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?

Kasia M.
Kasia M.
7 years ago
Reply to Asiek

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

Kasia M.
Kasia M.
7 years ago
Reply to Asiek

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 »

But
But
7 years ago

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 ,,,, po paru ruchach miksera wyglądało jakby było zważone i gdyby… read more »

Corvinus
Corvinus
7 years ago

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

Corvinus
Corvinus
7 years ago
Reply to Asiek

Surely you did it;););););)