The present invention relates to a method for preparing cake decorating cream and cake decorating cream prepared using the same. According to the present invention, the method for preparing cake decorating cream includes: a first butter cutting step of grinding and aging butter at a constant temperature (S100)； a milk mixture preparing step of preparing a milk mixture to be mixed with the butter (S200)； a butter and milk mixture blending step of blending the aged butter and the milk mixture (S300)； a first punching step of preparing first cream by pressurizing the butter and milk mixture (S400)； a refrigerating step of storing the first cream in a refrigerator (S500)； a second butter cutting step of grinding and aging butter at a constant temperature (S600)； a fresh cream preparing step of preparing a fresh cream mixture to be mixed with the butter (S700)； a butter and fresh cream mixture blending step of blending the butter and the fresh cream mixture so as not to contain air by using a blender (S800)； a second punching step of preparing second cream by pressurizing the butter and fresh cream mixture (S900)； a food coloring step of adding food colors to the second cream (S1000)； and a cream mixing step of preparing cake decorating cream by mixing the first cream and the colored second cream (S1100). According to the above-described steps, the cake decorating cream can have superior elasticity and adhesiveness and is capable of being decorated on the cake in a dewdrop shape and adding aesthetic impressions to the cake.본 발명은 케이크 장식용 크림의 제조방법 및 이에 의해 제조된 케이크 장식용 크림에 관한 것이다.본 발명에 따른 케이크 장식용 크림의 제조방법은 버터를 분쇄한 후 일정한 온도로 보관하여 숙성시키는 제1 버터 재단 단계(S100)； 상기 버터와 혼합될 우유 혼합물을 제조하는 우유 혼합물 제조 단계(S200)； 상기 숙성된 버터 및 우유 혼합물을 혼합하는 버터 및 우유 혼합물 블렌딩 단계(S300)； 상기 버터 및 우유 혼합물에 압력을 가하여 제1 크림을 제조하는 제1 펀칭 단계(S400)； 상기 제1 크림을 냉장 저장하는 냉장 휴지 단계(S500)； 버터를 분쇄한 후 일정한 온도로 보관하여 숙성시키는 제2 버터 재단 단계(S600)； 상기 버터와 혼합될 생크림 혼합물을 제조하는 생크림 혼합물 제조 단계(S700)； 상기 숙성된 버터 및 생크림 혼합물을 블렌더를 이용하여 공기가 포집되지 않도록 혼합하는 버
