Homemade cream roses. How to make buttercream for roses on a cake

Cake with roses sounds a little old-fashioned, right? However, now gastronomic trends have taken a turn and returned to the well-forgotten old, adding several new elements.

Recently, the confectionery craft has received intensive development. It has become more accessible, and now the process of creating complex cakes is known step by step. You can purchase the necessary products at any store, as well as the necessary confectionery accessories.

Along with this, various methods of decorating finished products began to appear - this is the minimalism of the French school, and the richness of the “rustic” direction, and much more. However, for many, the concept of “celebration cake” is strongly associated with cream roses, as in Soviet times. Then their taste was questionable, since GOST recipes were filled with fat and sugar to increase shelf life. Yes, when using high-quality products it is really tasty, but at the same time it is too filling. Thanks to the gastronomic abundance, you can lighten the cream for the roses on the cake and make it more expressive. In this article we will provide recipes and describe a number of techniques for creating edible roses for decorating confectionery products.

World trends in decor. More roses for the rose god!

Cream roses are characterized by a clear, expressive texture - you should see every petal. This imposes a number of restrictions on the cream, since it must be very thick and stable. So forget about sour cream and mousses - the petals will blur before you have time to see them in their “assembled” form. We have described the most popular types of creams for creating roses below.

Cream decoration of confectionery products is now extremely popular thanks to the so-called Malaysian technique. It is based on neat buds that form a single composition. The most important thing in decor is harmony, it’s not just a basket of flowers. All shades echo each other and present a single picture. Ombre is welcome. The craftsmen who create masterpieces, as in the photo below, have probably leafed through a lot of information on the topic of botany.

Basic Tools

Naturally, you will need a piping bag. At first, you don’t have to spend money on expensive silicone ones, but get by with a disposable one - it’s durable and holds the cream perfectly. In addition, you need to purchase attachments for the petals. They come in plastic and stainless steel. We recommend taking the latter, as they provide better relief. Nozzles for producing roses include:

• "Loop." Used for depositing one petal at a time. The size range is quite wide, which allows you to vary the finished flowers in size, creating different cream roses.
• "Open rose." A toothed nozzle, with its help, a rotational movement is used to form roses of relatively large diameter. Most popular for decorating cupcakes.
• Specialized nozzles. They have a series of crescent-shaped slits that allow you to create a rose with one press of the piping bag. Yes, you will get roses for a cake for the lazy, but they look elegant.

Due to the fact that cream flowers turn out fragile and easily soiled, immediately after assembly, before applying to the cake, they are frozen a little - they harden and become more convenient to work with.

To create cream flowers, a special tool is used, visually similar to a small inverted nail with a wide head - it is convenient to hold in your hand and rotate, evenly distributing the petals over the surface of the flower.

As a result, the cake with roses is assembled as follows: each flower is created separately and frozen, after which the final bouquet is arranged on the surface of the cake and additionally decorated with small elements (leaves, twigs, pistils, etc.).

Adviсe

Creating flowers from cream is not such a difficult task as it might seem at first glance. Of course, you may not succeed the first time, so I would advise you to first practice using mastic.

Buttercream flowers can be greasy for people who don't tolerate butter well. Therefore, in the publication I described the custard option. This is a great alternative.

Be sure to use the appropriate pastry cutter. With them it will be much easier for you to make a flower. I would also advise that if you are making a flower from cream for the first time and are still nervous, then use a sponge cake instead of a carnation, which you will later put on the cake. Think about the design in such a way that it doesn't seem strange. If you have not yet had experience and do not know how to remove a fragile flower from a nail, then there is a chance that you will damage it during this stage.

If you still prefer a nail, then select its diameter correctly. Place a small piece of parchment on it. Then it will be as easy as possible for you to remove the finished flower and put it in the refrigerator.

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Butterflowers can be stored in the freezer for up to several weeks. This allows you to start preparing to decorate your cake several days before the cake is baked.

There are a huge number of attachments for a pastry bag; your task is to learn how to use them. You don't need any special drawing or sculpting skills to make a beautiful flower. I advise you to first make small roses or other flowers, and only after that learn to create larger flowers. Don’t try to create petals, leaves, and a huge rose all at once. If there is a chance that you will only transfer the cream, then train on small ones.

Swiss meringue

Meringue is the common name for egg whites beaten with sugar. There are Italian, French and Swiss meringue. They differ from each other in preparation, but the composition remains unchanged. Swiss meringue is traditionally used to decorate confectionery products, because it is absolutely safe - the protein has been heat-treated. Due to its stability and impressive appearance, it is often used as a cream for roses on a cake. So, let's prepare:

• egg whites - 6 pieces;
• sugar - 300 grams;
• citric acid - a pinch;
• vanillin, rum or other flavoring - to taste.

The resulting cream turns out snowy in color without turning yellow, so it’s perfect for you if you want a cake with white roses.

How to cook?

The cream is prepared in a water bath.

Place a container of water on the fire; at the same time, in a smaller bowl, mix the whites with citric acid.

Start beating the egg whites until you achieve a light foam.

With the mixer still running, start adding sugar to the egg whites.

Beat the mixture for a minute, then place in a water bath.

Rotating clockwise with a running mixer, process the mass for 7-9 minutes - it will become strong and glossy.

Remove the bowl from the water bath, add flavoring to taste and whisk until the cream has cooled. That's all! If you want a cake with red roses, then feel free to color the Swiss meringue with dry or gel dyes.

Decor made from this cream tolerates storage well even at room temperature, unlike other creams with oil.

How to prepare protein custard for cake decoration at home

The protein fillings are based on egg whites beaten with granulated sugar or powder. They are used for filling eclairs, straws and decorating cakes.

For impregnation, it is better to use an oil-based filling, since the protein mass will quickly lose its airiness under the weight of the cakes.

There are several types of decorations on proteins: custard, raw, with gelatin (gel, agar-agar), protein-oil.

But any recipe for homemade protein custard or raw cream for decorating a cake will not bring the expected result if you do not follow the cooking technology and cook “without a soul.”

So let's begin.

Protein-custard option

• Carefully separate the whites. We set the yolks aside (we don’t need them), and pour the whites into the mixer bowl and put them in the refrigerator.

• Place the sugar in a saucepan and fill it with water.

• Place the pan on the stove. For example, I immediately put it on high heat, and after bubbles appear, I turn it down. At the same time, it takes me 6 minutes to prepare the syrup for the protein custard (the recipe for which I saw on a video on the Internet). The time it takes to prepare the syrup depends on how big the fire is.
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• At the 4th minute, add citric acid to the solution and stir.
• After a minute, check the solution for readiness.

Do not overcook the syrup, otherwise it will taste bitter.

• Beat the whites. The resulting mass should be dense.

• Turn the mixer up to full speed and pour in the resulting syrup in a thin stream. You need to pour along the walls. The protein custard will begin to increase in size (as in the photo).

• Beat for 7-10 minutes until the container has cooled. The finished protein mass should be white, have a dense structure and have a mother-of-pearl appearance.

This completes the process of preparing the protein-custard mass. We can start decorating our cake. And how - it all depends on your imagination. This airy decoration makes it possible to make any of the most intricate patterns.

Protein-oil option

Custard protein-butter cream is an ideal tool for decorating a cake. It has a smooth silky texture, and at the same time airy. If the technology is followed, this filling can remain fresh for a long time (almost up to a day without refrigeration and 5 days in the refrigerator).

To prepare a protein-based butter mass you need to take:

1. Granulated sugar or powdered sugar – 150 g;
2. Chicken egg – 3 pcs.;
3. Butter – 150 g;
4. Lemon or citric acid;
5. Vanillin.

   
   

You can start preparing the product:

• Take the butter out of the refrigerator, cut into small portions and place on a flat plate. Leave the butter at room temperature until it melts slightly (to the consistency of plasticine).

A room temperature is considered to be up to +25ºC. Anything higher is heat.

• Beat the whites (as in the recipe for protein custard cream - the technology is the same).

• We brew the whites with sugar syrup. You can, of course, not brew it, but from a safety point of view, the thermal process allows you to get rid of infections living in raw proteins.

• After stable peaks appear, whisk in the oil in small portions.

  
  The mass will immediately begin to liquefy, but don’t worry - this is normal. Gradually, with each addition of oil, the mass begins to thicken.

  
  Then it will take on grains and become like an oily cream. After the mass thickens and becomes textured, you can stop whipping.

That's it, homemade protein mixture with butter is ready. You can put it in the refrigerator and take it out 2 hours before use. In this case, the mass needs to be beaten again - this will give it elasticity and smoothness.

Oil cream based on Swiss meringue for spectacular roses

For those who find the taste of meringue “empty,” we suggest making a full-fledged butter cream based on it - for this, take 450 grams of softened good quality butter for the serving above.

Add butter to the already whipped whites in portions, beating well each time. The resulting cream will be airy, with an intense creamy taste. The main requirement for a successful cream is that the butter and meringue must be at the same temperature! From the indicated proportions of cream you get a lot, so you can safely divide the products in half. This buttercream can not only be used to decorate a cake with roses - it can be used to layer the cake, fill eclairs, etc.

A very fashionable cream today that came to us from the States. Its composition, at first glance, may be puzzling, but in practice it has a wonderful consistency and delicate taste. Take:

• curd cheese (not processed!) - 510 grams;
• powdered sugar - 150 grams;
• butter - 175 grams;
• flavoring to taste - rum, vanilla, lemon, etc.

Preparation

The recipe for this indecent cream is simple.

Beat softened butter until fluffy, gradually adding powdered sugar and flavoring.

With the mixer still running, begin adding well-chilled cream cheese to the butter in portions, each time achieving a fluffy consistency.

The contrast of salt in the cheese and powdered sugar will give the cream an intense and expressive taste. Excellent for coloring. Due to its thickness, you can easily form rose petals. Use this cream, and your basket of flowers on the cake will not only be beautiful, but also delicious.

Elegant roses

Photo: Pinterest
To prepare roses of this shape, you will need gelatin-based mastic.

Mastic recipe

To prepare mastic you will need the following products:

• 1 teaspoon gelatin;
• 250 grams of powdered sugar;
• 70 ml water;
• 3-4 drops of lemon juice.

Cooking method

• Soak gelatin in water at room temperature for 20-60 minutes, depending on whether it is instant or not. After this, heat it at a temperature not exceeding 70 degrees;
• Sift the powdered sugar through a strainer into a bowl, and then make a hole in it and gradually pour the gelatin into it, stirring continuously;
• Add lemon juice and flavoring there if you decide to include it in this recipe;
• Mix the dough with a spoon or fork, and then start kneading it with your hands;
• Divide the dough into small flattened pieces, wrap them in cling film and place them in the refrigerator.

Before you start preparing the rose petals, remove the dough from the refrigerator and lightly knead a piece of mastic to the desired size with your hands. Add dye to it and mix with your hands until you get a uniform shade. Then roll it out so that the thickness does not exceed 1-3 mm, after which you begin to form the petals. Here are some ideas in pictures:

Photo: bigmirledy.com

Photo: twitter.com

Photo: cyberway.golos.io

Photo: vlastra.ru

Tip : Form the petals and connect them together quickly, before the mastic hardens. If it manages to dry out slightly ahead of time, moisten the adhesive part with a small amount of water.

Light creamy cream

People don’t like to work with cream when it comes to complex decor - it melts, flows and doesn’t hold its shape. Use our recipe and you can prepare roses from cream with cream without much effort:

• cream with a fat content of at least 33% - 500 ml;
• powdered sugar - 100 grams;
• leaf gelatin - 1 pc.

There is no recipe as such, just soak the gelatin in cold water for 5 minutes, during which time heat the cream to 60 degrees.

Add gelatin to the cream and mix thoroughly until completely homogeneous.

Allow the cream to cool completely and refrigerate overnight for final stabilization.

Whip the cream to stiff peaks, stir in the powdered sugar, and that's it - ready to use!

Recipe for making buttercream for decorating a cake using sugar syrup:

To prepare 200 grams of butter pastry cream you will need the following ingredients:

1. 100 grams of butter;
2. 3 tablespoons granulated sugar;
3. 4 tablespoons of water;

Step-by-step instructions for preparing buttercream with sugar syrup:

1. Pour granulated sugar into a deep bowl;
2. Pour granulated sugar with water;
3. Heat over the fire until the sand is completely dissolved in the water, stirring with a spoon;
4. Skim the foam and cool to room temperature;
5. Place the butter in a deep bowl and melt;
6. Beat with a mixer for 10-15 minutes until a fluffy white mass is obtained;
7. Continuing to beat, add sugar syrup to the mixture;
8. Next, if desired, add dyes and flavors, which we will discuss below;
9. Beat again and the cream is ready to decorate the cake.

Buttercream for decorating a cake can be given different flavors using additional ingredients, for example:

• vanilla cream can be obtained by adding 2 grams of vanilla sugar or 1 tablespoon of vanilla liqueur;
• The coffee flavor of the cream can be obtained by adding 1 tablespoon of coffee liqueur;
• strawberry cream can be made by adding 1 tablespoon of strawberry jam syrup;
• apricot cream can be made by adding 1 tablespoon of apricot jam syrup;
• cherry cream can be obtained by adding 1 tablespoon of cherry juice;
• chocolate cream can be obtained by adding 1 tablespoon of cocoa powder;
• rum cream can be obtained by adding 1 tablespoon of rum;
• nut cream can be obtained by adding 3 tablespoons of finely ground nuts.

And that's not all, you can get other flavors of the cream by adding liquid or finely ground ingredients, the taste of which you want to get in the cream.

Buttercream for decorating cakes can be made in different colors, for example:

• The chocolate color of the cream can be obtained by adding chocolate or cocoa to the cream;
• The yellow color comes from adding saffron mixed in water, lemon zest or special food coloring;
• The blue color comes from indigo carmine food coloring;
• The green color is obtained by squeezing the juice from spinach, or using special food coloring;
• The orange color comes from the juice of orange or tangerine peel;
• Red or pink color is obtained by adding syrups or juices of raspberries, strawberries, and cherries.

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This way you can get the basic colors of butter cream for decorating cakes; other colors are obtained by mixing creams of different colors.

Now you have the buttercream of the desired color and taste, all you have to do is pick up your pastry tools and start creating. To decorate cakes with cream, confectioners use culinary bags with various attachments, or cornets. Cooking attachments and pouches are available at almost any kitchen supply store. When creating simple cake decoration elements, you can get by with a cornet rolled from a triangular sheet of thick cooking paper. The shape of the buttercream squeezed out will depend on the shape of the cut of the tip of the cornet. So, let's figure out how to decorate a cake with buttercream.