Protein custard flowers step by step. Proportions for simple buttercream. How to make a rose from a tomato

Cream roses are very easy to make. Just a few movements that will take about 10 seconds. The main thing is to prepare the cream for the roses

Eat different options cream for decorating the cake: protein, butter, charlotte cream (custard). For sweet flowers, choose a cream that you always make well and keeps its shape.

Roses from protein cream You cannot decorate the wet surface of the cake (if there is jelly, jam, cream, sour cream on the cake, they can dissolve the decoration). It is better to plant them on butter cream (or the cream from which they themselves are made) or on icing or mastic.

Protein cream for roses

This is a recipe for Royal icing - from Boris Burda. Its protein cream is prepared cold; there is no need to heat anything. If you have your own simple recipe protein cream for roses, please share. So:

Thick royal icing is incredibly quick and easy to make. Thoroughly whipped to a smooth, silky texture with no air bubbles, it is the perfect topping for cakes.

A drop of blue food coloring will turn the frosting bubbly white, and a little glycerin will prevent it from becoming hard like cement.

The recipe below prepares enough glaze for a round cake with a diameter of 20 cm (two layers and simple decorations).

3 egg whites;
700 grams of powdered sugar (almost 4 cups, a little less);
2 drops blue food coloring;
1 teaspoon lemon juice;
1 teaspoon glycerin.

Making royal icing (B. Burda)

Rub it wooden spoon 3 egg whites with half (350 g) powdered sugar (sieve through a strainer). Add lemon juice, blue food coloring and glycerin.

Gradually add the second half (350 g) of powdered sugar and beat. Do not beat too vigorously to prevent air bubbles from forming. If you use a mixer, the speed of rotation of the whisks should be minimal.

Where to buy food grade glycerin

Food grade glycerin for confectionery products can be purchased at a regular pharmacy.

If you don't have blue dye and don't really need it white cream, calm down and don’t look for it.

Custard protein cream for roses

Other versions of protein cream for decorations use sugar syrup, in which, while still warm, the whites are set (brewed and thickened).

Usually the syrup is prepared in parallel (cooked until it begins to stretch and a drop on a cold saucer has the consistency of a soft ball) and beat the whites. Both processes take approximately the same time.

For syrup you need

Boiling water - 100 ml;
Sugar - 350 g (approximately 1.5 cups);
Citric acid - 1 teaspoon.

Boil water. IN hot water add sugar and citric acid. Cook over low heat until weak small bubbles appear (the syrup turns white at this point).

For the protein part of the cream you need

5 proteins;

Cool the whites and beat well. The consistency of the whipped egg whites should be such that they do not fall out (flow out) from the mixer bowl when turned upside down.

Then combine the syrup with the whites (pour the syrup into the whipped whites in a thin stream). Continue beating for another 15 minutes.

And then fill the cornet with cream and make roses.

Butter cream for roses and cake decoration

You can make a simple buttercream with sugar or powder, or based on condensed milk.

Proportions for simple buttercream

Butter + sugar in the proportion of 200 g butter to 1 cup sugar.
Butter + powdered sugar in the proportion: 200 g of butter per 100 g of powder (a little more than half a glass);
Butter + condensed milk in the proportion of 200-350 g of butter per 1 can of condensed milk (regular or boiled).

How to make buttercream

Add sweets to butter gradually. Beat until waves appear (the cream becomes smooth and falls in waves). Cool it a little and make roses.

Oil temperature for whipping cream

Beat the butter or room temperature, or heat it up a little and add sugar, powder or condensed milk one spoon at a time to the warm softened butter.

How to fix butter cream when it separates

If the buttercream was beaten (you beat it for a very long time, didn’t stop in time and it began to separate into oil and water), you can warm it up a little and beat it again. But the roses must be made from chilled cream, otherwise they will spread.

Another option to fix the cream: Place the cooled, separated cream on a fine sieve and let the water drain. And then you can heat it up a little and beat again.

Dyes for cream

It is healthier and safer to tint the cream with something natural (definitely edible). For example, dilute a little instant coffee boiled water or a drop of cognac and combine with cream. Or add cocoa to the cream.

If you want to give roses red, pink and others interesting colors, you can mix the cream with food confectionery colors. For protein cream, you cannot use liquid dyes, this will have a bad effect on the structure of the cream.

How to make leaves for edible roses

If you are decorating a chocolate cake with roses and want to make chocolate leaves for the roses, you can slightly heat the chocolate (heat it, it will flow quickly) and brush fresh basil or mint leaves with it. So that the chocolate layer hardens directly on the leaf of greenery. And then, when the chocolate sets, remove the leaf. A small chocolate bar will reflect the design of the leaf.

Or you can simply add mint leaves (especially if you are decorating sweets) or basil (it is most similar to rose leaves) to the food roses. For salty dishes, any edible greens that you can find in the house are suitable.

Video - how to make cream roses

The main thing is sleight of hand.

You will need a little thing for making roses that you can easily twist in your hands and sculpt a rose on its flat base.

This flat disk on a stick looks like an axle with a wheel from a toy car. Or, our housewives also take a piece of bread to make cream roses. The nozzle for making roses should produce a flat ribbon, a ribbon of cream. In the foreground is just such a nozzle.

If you place the cream rose on tracing paper (baking paper), you can grease it a little with oil to make it easy to remove. Or, you can dashingly cut roses with simple scissors, as in this video.

The nozzle for a pastry bag should have a hole through which an even flat strip comes out (that is, not round, but flattened at the end).

If you don't have a pastry bag, you can use a little bag (cornet) rolled out of baking paper and cut off at the end.

The principle of making roses from cream

First, the base is made (the frame of a rose bud, such a cone-shaped slide), and the petals are layered on it.

Petals are applied to the base of the rose from top to bottom diagonally, twisting the base of the rose in the desired direction (towards the movement of the cream).

Roses and rosettes from vegetables and fruits

How to make a rose from a tomato

This beautiful vegetable rose is made from the skin of a dense, tough tomato or boiled carrot. Be sure to feel it to see if the tomato is overripe. Some believe that to make roses it is better to take oval-shaped tomatoes (cream), others cut flowers from simple round tomatoes.

You also need a small knife for tomato flowers.

The principle of making tomato rose

Remove the skin from the tomato in the shape of a spiral (like peeling an apple) and roll the vegetable spiral into a bud.

Boiled carrots can also be trimmed with a ribbon and twisted into a rose flower

Using the same principle, you can cut boiled meat in a spiral. carrots(boil it in its jacket, peel it and then cut a rose out of it), beets(if you are not afraid that it will color the dish), orange peel and other strong and non-brittle skins of fruits and vegetables. A furry rose can be made from skins kiwi.

In the same way, you can roll roses from ribbons (satin, nylon).

A beet rose decorates the herring under a fur coat, prepared by Inga Ferenczi.

You need to start working from the top of the tomato.

Cut off the cap from the top of the tomato, but not all the way, but, as it were, going into a spiral to move to a new circle.
Carefully cut off all the skin from the tomato in a spiral. The layer of sandpaper is thin, the movements of the knife are small, gentle, without sharp bends or sharp jerks. It is necessary to keep the rose spiral intact and continuous.
Twist the tomato skin into a rose, starting from the last tip. You also need to roll the tomato skin into a pink bud very carefully so as not to break the ribbon. The last one will be the cap that you cut off at the very beginning - this is a flat, stable base for the entire vegetable flower.

These roses can be made from thinly sliced meat. Ready-made tomato roses can be stored in the refrigerator for 4 days (cover with a lid to prevent them from rotting). But I would advise not to keep the chopped vegetables for so long. It is better to decorate salads and other dishes with freshly prepared rose flowers.

In addition, a rose can be made from a tomato, cut into slices, like raw carrots (see below).

You can also twist thin strips of salted red fish or bacon in a spiral.

Carrot rose on a holiday salad

What to do with peeled tomatoes

The housewife in the video uses the leftovers (peeled tomato) to prepare a tomato and mozzarella appetizer. It's very simple. Cut the tomatoes and mozzarella into slices and place on a plate, alternating red and white circles.

Sprinkle salt on top (preferably sea salt or coarse salt), sprinkle olive oil and sprinkle with pepper and oregano. And then decorate with tomato roses. A simple tomato and mozzarella appetizer is ready!

Radish roses

These simple and cute roses are made from radishes. It needs to be washed and the tip cut off. It is not tedious to pick (cut) the greenery; it will be the stem of the rose and its leaves.

The principle of preparing roses from radishes

Cut off the tip, cut the radish vertically on 4 sides (petal blanks).

Bend the petals to the sides (carefully so as not to break them).

Raw carrot rose

You can make a rose from carrots very simply and beautifully.

Inga Ferenczi made this rose from half a tomato using the same principle as a rose from a raw carrot.

Using the same principle, roses are made from tomatoes and raw potatoes (but they quickly darken; you need to sprinkle them with lemon juice or keep them in acidified water). If you want to tint rose petals from potatoes, then place the cut slices not just in acidified water, but in water with pieces of beets or radishes.

This rose was made from potatoes tinted with beets. It is secured at the bottom with wooden toothpicks to prevent it from falling apart.

The principle of making roses from carrots or potatoes

Purified raw potatoes or carrots should be cut into very thin circles (potatoes can also be thin oval slices).

Pat the slices dry with a paper towel.

Place the vegetable slices in one line, overlapping. And twist them into a tube - you get a pink bud.

Then the long bud can be cut in half - this way each rose will gain stability. At the bottom, the vegetable roses can be secured with pins made from wooden toothpicks. And in the video the girl doesn’t even hold them together. All the same, carrot roses look beautiful.

Sweet roses are made from marzipan or marshmallow mastic in the same way. You can see the details in the recipe. step by step photos making a flower (rose) from mastic.

Rosette made of mastic. It's very easy to do. See the recipe.

How to make strawberry roses

There are different options for making strawberry roses.

The first way is to cut the berry in layers (vertically) and cover another berry with the resulting petals. In the same way, you can make roses from other fruits (for example, from a peach - just pour lemon juice over its pulp so that it does not darken). First stage: cover the strawberry with slices of another strawberry. sliced in layers.

We continue to cover the bud (berry) with petals.

Here's what peach and strawberry rose looks like on panna cotta (that's an Italian-style creamy jelly).

Peach and strawberry flowers on a creamy dessert.

The second way - how to make a rose from strawberries is to slightly cut the berry in the places where you want to make petals and bend it outward a little.

The same principle is used here as in the technology of cutting a rose from a radish, only you can make more petals on the strawberry and cut it less deeply so as not to break off the scarlet petals.

This is the rose you get from cut strawberries. Simple and fast. Photo: sylvanend.wordpress.com

If you have other ideas for making roses with your own hands, write, we will add your tips and photos to the story.

Carrot rose on Olivier salad

I really liked this cream, it’s great for decorating cakes, and of course for pastries.

CUSTOM PROTEIN CREAM

. I’ll show you exactly how I do it... it turns out dense, making flowers from it and decorating it is simply wonderful... Take a bowl for cooking syrup, pour in water and be sure to boil it, that is, degrease it... I don’t ignore this procedure... 3 squirrels 270 gr. sugar90 gr. water Drain the water, pour a glass of sugar (approximately 270 grams) into the bowl and measure out 88-90 grams of water... put it on medium heat... when the syrup starts to boil, note the time... the syrup cooks for about 7 minutes... if you have it thermometer, then the syrup should be boiled to 120-122 degrees... simultaneously with cooking the syrup, we begin to beat three egg whites... and beat until strong foam... after 4 minutes of boiling, add 1/3 teaspoon of citric acid... and only Now mix the syrup well. We check the syrup for readiness, drop a drop of syrup onto an empty cold plate... the ball in the water should become dense and harden... watch the syrup, it should not overcook and darken... then everything, guard, will have to be redone. the syrup passed the test... the whites are whipped... do not turn off the mixer, continue to beat... pour the hot syrup in a thin stream along the side of the bowl and beat until cool... The syrup should be amber in color.

Some more advice from Natasha:

1. Cook the syrup over MEDIUM heat;
2. You need to work with the cream immediately (do not put it in the refrigerator);
3. If you need less cream, reduce the proportion, for example by 2 egg whites, 60 g of water, 17-180 g of sugar, 1/4 teaspoon lemon...
4. If the cream holds its shape at first and then drips, the syrup may be undercooked... the syrup should be boiled to 120 degrees... and the cream should be whipped until it is properly wrapped around the whisk.
5... the cream decreases in volume if the whites are not finished...
6. To level the cake... the cream can be slightly beaten (beat for 2-3 minutes) and while it is warm, apply it to the cake... level it with a wet palette so that the cream does not stretch...
7. To color the cream, it is better to add paint to a pastry bag... coat the inside of the bag with paint and then put the cream there... the color will be rich..
.8... you don’t need to do a lot of cream at a time... it doesn’t like to lie there and wait for it to be used... it loses its qualities..
.9. if you overcook the syrup... the cream will turn out bitter...
10. if you decorate the cake with this cream, there should be no other cream on the sides and top of the cake... only the cake layers... then the protein cream will lie well on the cake and will not slide off..
11... you shouldn’t beat the cream at all until it cools, otherwise you will beat it... look at the whisk... the cream around it will curl and thicken, breaking away from the walls of the dish...
12. If the rose slides off the pencil, the cream is not enough.

I also want to say a huge thank you to Natasha Ugrinovich for the recipe and valuable advice)

How to make roses

There are different options for cream for decorating a cake: protein, butter, charlotte (custard) cream. For sweet flowers, choose a cream that you always make well and keeps its shape.

Rosettes made from protein cream cannot be used to decorate the wet surface of the cake (if there is jelly, jam, cream, sour cream on the cake, they can dissolve the decoration). It is better to plant them on butter cream (or the cream from which they themselves are made) or on icing or mastic.

Protein cream for roses

This is a recipe for Royal icing - from Boris Burda. Its protein cream is prepared cold; there is no need to heat anything. If you have your own simple recipe for protein cream for roses, please share. So:

Thick royal icing is incredibly quick and easy to make. Thoroughly whipped to a smooth, silky texture with no air bubbles, it is the perfect topping for cakes.

A drop of blue food coloring will turn the frosting bubbly white, and a little glycerin will prevent it from becoming hard like cement.

The recipe below prepares enough glaze for a round cake with a diameter of 20 cm (two layers and simple decorations).

3 egg whites;
700 grams of powdered sugar (almost 4 cups, a little less);
2 drops blue food coloring;
1 teaspoon lemon juice;
1 teaspoon glycerin.

Making royal icing (B. Burda)

Using a wooden spoon, mash 3 egg whites with half (350 g) of powdered sugar (sieve through a strainer). Add lemon juice, blue food coloring and glycerin.

Where to buy food grade glycerin

Food grade glycerin for confectionery products can be purchased at a regular pharmacy.

If you don't have blue dye and don't need a very white cream color, calm down and don't look for it.

Custard protein cream for roses

Other versions of protein cream for decorations use sugar syrup, in which, while still warm, the whites are set (brewed and thickened).

For syrup you need

Boiling water - 100 ml;
Sugar - 350 g (approximately 1.5 cups);
Citric acid - 1 teaspoon.

Boil water. Add sugar and citric acid to hot water. Cook over low heat until weak small bubbles appear (the syrup turns white at this point).

For the protein part of the cream you need

5 proteins;

Cool the whites and beat well. The consistency of the whipped egg whites should be such that they do not fall out (flow out) from the mixer bowl when turned upside down.

Then combine the syrup with the whites (pour the syrup into the whipped whites in a thin stream). Continue beating for another 15 minutes.

And then fill the cornet with cream and make roses.

Roses on the cake. Photo: odense.com

Butter cream for roses and cake decoration

You can make a simple buttercream with sugar or powder, or based on condensed milk.

Proportions for simple buttercream

Butter + sugar in the proportion of 200 g butter to 1 cup sugar.
Butter + powdered sugar in the proportion: 200 g of butter per 100 g of powder (a little more than half a glass);
Butter + condensed milk in the proportion of 200-350 g of butter per 1 can of condensed milk (regular or boiled).

How to make buttercream

Add sweets to butter gradually. Beat until waves appear (the cream becomes smooth and falls in waves). Cool it a little and make roses.

Oil temperature for whipping cream

The butter is whipped either at room temperature, or heated slightly and sugar, powder or condensed milk is added to the warm softened butter, spoon by spoon.

How to fix butter cream when it separates

Another option to fix the cream: Place the cooled, separated cream on a fine sieve and let the water drain. And then you can heat it up a little and beat again.

Butter roses on a beautiful cake. Photo: Cooks4Arab.com

Dyes for cream

It is healthier and safer to tint the cream with something natural (definitely edible). For example, slightly dilute instant coffee with boiled water or a drop of cognac and combine with cream. Or add cocoa to the cream.

If you want to give your roses red, pink and other interesting colors, you can mix the cream with food coloring. For protein cream, you cannot use liquid dyes, this will have a bad effect on the structure of the cream.

How to make leaves for edible roses

Cream roses on chocolate cake. Photo: maxinechurchcakes.co.uk

Video - how to make cream roses

The main thing is sleight of hand.

You will need a little thing for making roses that you can easily twist in your hands and sculpt a rose on its flat base.

This flat disk on a stick looks like an axle with a wheel from a toy car. Or, our housewives also take a piece of bread to make cream roses.

The nozzle for making roses should produce a flat ribbon, a ribbon of cream. In the foreground is just such a nozzle. Photo: sweets.seriouseats.com

If you place the cream rose on tracing paper (baking paper), you can grease it a little with oil to make it easy to remove. Or, you can dashingly cut roses with simple scissors, as in this video.

The nozzle for a pastry bag should have a hole through which an even flat strip comes out (that is, not round, but flattened at the end).

If you don't have a pastry bag, you can use a little bag (cornet) rolled out of baking paper and cut off at the end.

The principle of making roses from cream

First, the base is made (the frame of a rose bud, such a cone-shaped slide), and the petals are layered on it.

Petals are applied to the base of the rose from top to bottom diagonally, twisting the base of the rose in the desired direction (towards the movement of the cream).