Cheap tasty cream. With condensed milk and butter

In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!

1. Buttercream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. The cream is prepared by whipping butter with egg-milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Ingredients per 250 g of cream:

Butter - 100 g
Sugar - 90 g
Egg yolk - 1 pc.
Milk - 65 g
Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can divide it with a knife into pieces 1-2 cm long. The more the surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.

Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

Butter with a fat content of 82% - 150 g
Powdered sugar - 70 g
Condensed milk - 60 g
Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
Cognac (or any other strong alcohol) - 1 tsp.
Cocoa powder - 15 g

Take all foods out of the fridge ahead of time to keep warm. Add sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor to the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.

Cold fat cream (33-36%) - 375 g
Mascarpone - 360 g
Sugar - 75 g
Vanilla extract - 1.5 tsp
Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. In order for protein decorations to hold their shape firmly, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

Protein of one egg - 1 pc.
Sugar - 60 g
Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

Curd - 185 g
Butter - 70 g
Powdered sugar - 50 g
Condensed milk - 15 g
Vanilla sugar - 1/2 sachet (to be ground into powder)
Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

Sour cream 20% - 300 g
Eggs - 1 pc.
Flour - 2 tbsp. l.
Sugar - 120 g
Vanilla extract - 1 tsp
Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.

8. Cream cheese

Great for, as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.

Curd cheese - 340 g
Butter - 115 g
Powdered sugar - 100 g
Vanilla extract - 2 tsp

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for flavor and taste.

Dark chocolate (70%) - 100 gr.
Cream (33%) - 50 ml.
Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

Soft butter - 200 g
Good quality condensed milk (in cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.

In Pirogeyevo there is a variant of this cream (follow the link).

I buy all the necessary tools for the work of a confectioner, baking dishes and ingredients in a store. www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo

Sometimes for cooking some kind of baking, we are looking for. But, at the same time, we want to cook a super dessert. Here, baking creams will help us.
Cream "quick"
Sometimes there are moments when you need to urgently make a cream, or make a quick sweet fudge. That is, in a matter of minutes you need to get the finished product, just this recipe will help with this.
Ingredients:
Condensed milk - 4 tablespoons.
Cocoa - to taste.
Cooking:
Put the condensed milk on a plate, pour out the cocoa, you need to take into account that the larger the amount of cocoa, the thicker the cream will be and the “chocolate” the taste will be.
Mix condensed milk and cocoa thoroughly and gently until you get a homogeneous mass of the same consistency.
Serve as a fondant for cookies, muffins, if you add butter to the cream and mix, then you can grease the cakes with it.
Custard
A delicious airy cream that is perfect for filling eclairs, as well as for any berry-fruit pies. Simple baking creams always help out in difficult situations.
Ingredients:
Milk - 500 ml
a glass of sugar (200 grams)
50 gr flour
four yolks
vanillin sachet
Cooking:
Grind the yolks with vanilla, sugar and flour.
Boil milk.
Remove from heat and stir in egg mixture. Put back on the fire and cook over very low heat, stirring.
The cream is ready when it thickens.
honey cream
An amazing combination of fragrant sweet honey, soft butter and exquisite taste of walnuts - a truly versatile cream.
Ingredients:
Table. honey spoon
powdered sugar - 100 gr.
juice of half a lemon
one yolk
walnuts - 100 gr.
drain. oil - 100 gr.
Cooking:
Soften the butter, add sugar, yolk, honey, lemon juice, beat everything until thick. Enter nuts. Refrigerate the cream before applying to the cake.
Cream with condensed milk
A classic baking cream that is suitable not only for any biscuit cake, but also for cakes, baskets and nuts that children love so much.
Ingredients:
Butter - 200 gr.
two yolks
vanillin (you can use liquor)
condensed milk - 100 gr.
Cooking:
Soften the butter (do not melt!), beat with condensed milk, add the yolks, without stopping whipping the cream, add vanillin or liquor. Chopped walnuts can be added to the condensed milk cream.
Cream of cream
The most delicate, airy cream is a wonderful cake decoration, but it can also be an independent dessert if you add, for example, fresh berries.
Ingredients:
A glass of cream (better than 35%)
10 gr. gelatin
vanillin
half a cup of powdered sugar
Cooking:
Put the cream in a container in very cold water, beat until the foam is firmly attached to the whisk. Slowly pour in powdered sugar, vanilla, pour in gelatin, pre-soaked for about 20 minutes and dissolved in a water bath. Beat everything together for about 15 minutes.
To make the cream from the cream strong, you need to beat just before applying to the cake, gradually increasing the speed.
chocolate cream
A wonderful chocolate cream is amazing in that it remains soft and juicy, and at the same time does not spread, so it is great for cakes and cakes. We offer the most popular options for making chocolate cream.
Ingredients:
Chocolate (any, both black and milk, and white) - 200 gr.
milk or cream - 100 grams
drain oil. - 20 gr.
two yolks or a can of condensed milk (depending on the preparation option)
Cooking:
So, the main recipe: melt chocolate in a water bath, add butter and milk. Then you can add whipped yolks (such a cream will be more airy) or condensed milk (for those who appreciate a rich taste). Boil the mass until thick, without ceasing to interfere.
Butter cream
Whipped cream is often referred to as "creamy". However, in the classic recipe, fresh, tender butter is taken as the basis, which is mixed with various ingredients, turning into a delicious treat.
Ingredients:
Powdered sugar - 300 gr
cognac - 2 table. spoons (can be replaced with dessert wine)
drain oil. - 500 gr.
vanillin
Cooking:
Soften the butter, beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also take sugar, but the cream will not be so tender with it) and beat until a homogeneous mass is formed.
Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.
curd cream
Like any other cream, cottage cheese involves a lot of cooking variations. We offer you a recipe for a classic base, which you can optionally supplement with nuts, berries, raisins.
Ingredients:
Cottage cheese - 400 gr.
sugar - 100 gr.
egg yolks - 4 pcs.
nuts, raisins, berries (to taste)
vanillin
Cooking:

Mix the yolks with sugar, grind well. Rub cottage cheese through a sieve, mix with yolks and sugar, berries or nuts. Add whipped cream to the mixture.
Curd cream preparation options: with butter (200 gr., instead of cream) or with gelatin (in case you plan to store the cream for some time).
sour cream
This cream is very unstable, so it is used mainly for making cakes. It is very good in quality - the cake becomes soft and juicy in almost a few minutes.
Ingredients:
2 cups sour cream (35% fat)
glass of sugar
vanillin
Cooking:
Sour cream is prepared very simply - sour cream is mixed with sugar, this mass is whipped very well, vanillin is added at the end. It is recommended to coat the cakes immediately, until the cream has settled.
You can add berries, jam, jam, nuts to the cream - to taste.

Custard classic
Custard is always obtained even by novice housewives. Delicate, very easy to prepare, the cream goes well with cakes, pastries, eclairs, baskets and other sweets.
Ingredients:
Two eggs
glass of sugar
two glasses of milk
three tables. spoons of flour
Cooking:
Mix a glass of milk, flour and eggs. In a separate bowl, combine the second glass of milk with sugar, bring to a boil over the smallest fire, not forgetting to stir continuously. Pour milk with eggs and flour into this mixture, as soon as it boils - turn off, without ceasing to interfere. The cream is ready when it thickens.
This recipe is a classic, there are many variations of it in cooking. For example, you can add 2 tables. spoons of coffee or cognac, vanilla.
Transdanubian apple cream
Do you want something unique, unusual and tasty? Besides, did you pick apples at the dacha? Try Transdanubian pastry cream - an original delicacy from the Hungarians!
Ingredients:
165 g apples
50 g sugar
1 egg
15 g almonds
40 g cream
Cooking method:
Peel the apples, chop, stew with water, wipe. Take the egg, separate the protein from the yolk, beat. Combine apples and sugar, add protein and beat the mass. Then the dish must be cooled. Serve on the table, put the cream in the form of a pyramid, garnish with almonds. Whipped cream must be served separately.
simple icing
Classic white icing for cakes, shortcakes and rum babs.
Ingredients:
A glass of powdered sugar
lemon juice
Cooking:
Pour the powder into a bowl, add lemon juice to make the mixture thick. The icing hardens quickly, so you need to use it immediately after preparation.
orange cream
For 4 servings:
3 yolks
150 g powdered sugar
juice of 3 oranges
2 sheets of gelatin (optional)
2 tsp flour
0.25 l heavy cream
Cooking method:
Grind the yolks with powdered sugar, flour and orange juice. With continuous stirring, cook a not very thick cream and cool it. Dilute gelatin in warm water, mix thoroughly and add to the cream. Then add half of the whipped cream, put the cream in a compote, decorate the top with lightly sweetened whipped cream and place in the refrigerator. Can be garnished with orange slices.
Finishing cream (from condensed milk).
Ingredients:
250 g butter
1 cup condensed milk
1/3 vanilla sugar powder
1 teaspoon a spoonful of liquor
Cooking method:
Unsalted butter is kneaded in a bowl and rubbed until white. Condensed milk is poured in small portions (no more than one teaspoon) into the mashed butter, without ceasing to beat the mass with a spoon, vanilla sugar and liquor are added to the finished cream. This cream can be made with the addition of coffee or cocoa.
There are many recipes for making creams for cakes, pastries, rolls. Here are more recipes for creams, which include such a useful product as honey.
Cream caramel.
For cooking we need: 100 g honey, 250 g butter, 150 g sugar, 200 ml milk, 3 tbsp. tablespoons of flour, 100 g of black coffee.
Pour sugar into a small saucepan and cook over low heat until caramelized. We make sure that the sugar does not burn, and the caramel turns out to be a pleasant yellowish color. We mix the flour with coffee and milk, gradually pour the mixture into the caramel, stirring constantly, bring over low heat until thick. Cool the mixture and add the butter, mashed with honey. Now beat the mixture until creamy and soak the cakes.
Egg cream.
To prepare it, take: 1 st. a spoonful of honey, 250 g butter, 4 eggs, 150 g sugar, 30 g chocolate.
In a steam bath, beat the eggs with sugar and chocolate until thick. Mix honey with butter and gradually add them to the cooled egg mixture. Whisk everything until smooth.
Nut cream.
We will need: 1 st. a spoonful of honey, 100 g butter, 100 g powdered sugar, 1 yolk, nuts, lemon.
Rub the butter with sugar, honey and yolk. Add ground nuts and lemon juice. Beat the mass until foamy and refrigerate.
But what creams can be prepared for rolls.
Chocolate cream.
To prepare it, we need: 120 g honey, 120 g butter, 3 yolks, 60 g chocolate, vanilla sugar, nuts, cinnamon.
We mix honey with vanilla sugar, cinnamon and yolks, add chopped chocolate and gradually stirring, keep on low heat. Once the chocolate has melted and the mixture thickens, remove it from the heat. Add butter and nuts to the warm mixture, beat well and cool for at least half an hour.
Vanilla cream.
We will need: 1 st. a spoonful of honey, 80 g butter, 200 ml milk, 2 yolks, 1 tbsp. a spoonful of cornmeal, vanillin.
Mix the yolks with vanilla and cornmeal, beat well and put on a small fire. Cook, stirring constantly, until the mixture thickens. Separately, grind honey with butter, add it to a warm mixture and beat until foam forms.

400 ml banana juice (from a tetra pack)

6 layers of gelatin

100 gr. honey

50 gr. butter

a few drops of rum essence

400 ml vegetable cream

1p. vanillin

50 gr. Sahara

Heat the juice with butter, bring honey to a boil. Remove from heat, add rum and soaked gelatin, chill in refrigerator until cold. Whip cream with sugar and vanilla. Connect both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give such a taste.
1 plate of gelatin = 4g. Sprinkle bananas with plenty of lemon juice before laying in the cream.

Protein Custard

4 squirrels

70 ml water

200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
Check the syrup for readiness so that if you drop a drop on a plate and touch the drop with a dry finger (gently hot) or with a dry spoon and slowly raise your finger from the drop, a "thread" from the syrup should be pulled behind your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook the cream it will be liquid, if you digest it, it will be sugared.
While boiling the syrup, at the very beginning, carefully remove all the sugar from the sides.
At the same time, beat the whites, start beating at a low speed for 1 minute, then increase the speed to maximum and beat until a strong foam, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and proteins should be ready at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly beating at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
For 4-5 min. until the end of whipping, add dry lime. acid on the tip of a knife.
It is important when cooking the syrup to do it with dry hands, in order to avoid getting drops of water into the syrup.

Custard coffee cream

300g butter,

2/3 cup milk

1.5 cups of sugar

4 yolks left over from the meringue

1 teaspoon instant coffee

Yolks, grind with sugar, stir in 1/3 cup of milk and put in a water bath or on a very small fire.
Bring the remaining 1/3 cup of milk to a boil and stir in the instant coffee.
Pour coffee with milk into the egg mass starting to boil and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

8 yolks

1 cup of sugar

3-4 table. spoons of flour

essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in part of the milk and add the flour with a whisk, mix until smooth and, stirring, pour in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. bring the cream to a boil.
Never boil!!!

Custard on egg yolks with cherries

500 ml milk

5 yolks

3/4 cup sugar

1-2 tsp vanilla extract

2 tbsp potato flour (starch)

1 tbsp wheat flour

300 g butter or margarine

3 tbsp cocoa powder

1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, beat milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. Place over medium heat and bring to a boil, stirring constantly. Continuing to stir, cook until thickened. Cool the resulting pudding.
Beat the butter with a mixer until fluffy. Add chilled pudding and cocoa, one tablespoon at a time. At the very end, add the cherry and mix so that the cherry breaks slightly.

Custard on eggs with corn starch

2 glasses of milk

2 tbsp cornstarch

0.5 tbsp sugar

2 yolks

vanilla

Dilute corn starch in 0.5 tbsp of cold milk and mix with sugar, egg yolks and vanilla.
Put 1.5 tbsp of milk in a small saucepan on the fire and bring to a boil.
Pour the mixture into the hot milk and stir constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Custard with egg

200 g butter

1 egg

1.5 st. milk

1 st. Sahara

1 pack vanilla sugar

1 tsp potato flour

1 tsp flour

Mix potato and wheat flour in a mug, gradually dilute with 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon, rub the cooled milk mass, adding vanilla sugar. Put the cream in the refrigerator.

Custard without egg

1/2 cup sugar (1 cup=250 ml)

1 glass of milk

1/4 cup flour

vanilla

125 g butter or margarine

Mix sugar with flour and vanilla. Dilute with milk so that there are no lumps and cook, stirring, until thick and puffy. We cool.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard in a spoon. We put the finished cream in the refrigerator.

Sea buckthorn custard

2 tbsp flour

~4 tbsp Sahara

2 eggs

300 ml. sea buckthorn juice, diluted with water 1:1

a piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour in sea buckthorn juice, stir. While stirring, bring to a boil. Remove from heat, add oil, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the biscuit, the contents are mixed with cream). In general, orange juice is used in the original, but I tried to shift it into a local way - it turned out delicious.

Custard with condensed milk

1 can of condensed milk (boil 50 minutes to three and a half hours if desired)

200 g butter

1/2 cup milk

1 st. l. with a large slide of flour or starch

1 yolk

For cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a small fire and stir until boiling and thickening. Then cool (you can just beat with a mixer, it will cool down instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling can be obtained without syrup or honey. I don’t have proportions, always by eye. The trick is not to take milk, cream or water as a base, but sour cream. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and boil for a couple of minutes. Amazingly shiny and delicious fondant cake.

Mirror chocolate icing for cake coating

200g chocolate

1/3 st. cream

1/4 st. water

2 tbsp liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into a saucepan. stir until the chocolate is completely dissolved and lightly beat with a mixer or whisk until a smooth glaze is obtained. fill the surface of the cake. The glaze has a mirror finish and a soft texture.

Yogurt-banana-chocolate cream

Whip 100 g of cream, add 100 g of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yogurt cream soufflé

Pour 15 g of gelatin into 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whip 600 ml of chilled cream until soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour the gelatin mass into the cream and beat until stable peaks. Mix 500 ml of chilled 2.5% yogurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

1 1/2 tbsp. Sahara

1/3 st. water

1 tsp lemon juice

2/3 st. cream

2 tbsp sl. oils

In a saucepan, mix sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup when adding cold cream can splash over the edge of the dish). Stir in the butter and cool to room temperature. The finished caramel will taste like soft toffees. It can be stored in the refrigerator in a sealed container for about 1 week. Before use, warm up slightly, because. she freezes.

caramel cream

350-400g butter

1 can of boiled condensed milk

700g caramel pudding or substitute: vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp of sugar and a little water just to moisten the sugar melt in a saucepan until golden caramel color is obtained and let it simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the output of caramel pudding is about 700g.
The remaining caramel syrup can be soaked in cakes.

Cream for eclairs

Rub egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring the milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Boil 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover with plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and whisk again. If you add Art. a spoonful of cocoa, you get chocolate cream.

Cream of cream

2 tbsp. cream

2 tbsp Sahara

1 tsp vanillin

2 plates of gelatin (1 plate 3 gr)

Beat 1 3/4 tbsp. cream with sugar and vanilla to soft peaks. Soak the gelatine sheets in cold water for 3 minutes. Heat up 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this may take a few seconds, depending on the power of the mixer).
If you need a cream for a layer of cake, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream of cream and sour cream

(cream yield is large, if you need less, reduce the number of products by half).

450 ml cream

600-700 gr sour cream

1/2 cup sugar

1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

1 3/4 cups plus 2 tbsp. chilled whipping cream

3 tbsp powdered sugar

2 tsp raspberry brandy (optional)

3/4 tsp vanilla extract

2 cups fresh raspberries (can be frozen...thaw, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.
Bring the cream to a boil and remove from heat, add the chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool down while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-creamy mass, combine with butter. Slowly stir in the rum cream. The rum should be the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, get a brown mass. Now take a mixer and beat our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

175 ml milk

2 tbsp. l. starch

1 egg

1/4 st. Sahara

1 sachet of gelatin (15 g)

1 tsp vanillin

50 g chocolate

1 tbsp cocoa powder

1.5 st. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and gently fold in the whipped cream.

Cream based on semolina

750 ml milk

7 tbsp semolina

200 gr butter

125 gr margarine

3/4 cup sugar

juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour semolina porridge into boiling milk and stir continuously until it thickens for several minutes. Remove from fire and cool.
Beat butter and margarine with a mixer. Continuing to beat, gradually add semolina and lemon juice.

Creamy mass with colorful jelly

4 packs of jelly, different colors and flavors (strawberry, orange, red currant, lemon)

250 ml 33% whipping cream

250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
You should end up with a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually introduce strawberry jelly, which has barely set, that is, has not had time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then gently mix into the sour cream mass.
Spread the cream on the prepared biscuit and refrigerate until set.

Cream with lemon based on semolina

Cook semolina porridge from 2 cups of milk and 3 tablespoons of semolina. Cool down.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Put some butter and sugar there.
Whip the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating dark and light cakes.

Cream sour cream

a glass of sour cream + half a glass of sugar beat + 100 grams of softened butter ... beat again ..

Curd-yoghurt cream

Fat-free cottage cheese "quark" (or creamy in briquettes), if too thick then add a little fat-free yogurt (kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat it for about 10 minutes.

Cream "Tofi"

2/3 cup heavy cream

0.5 cans of boiled (3 hours) condensed milk

150 g chocolate

Boil the cream, add condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Cream Charlotte

250 g butter

0.5 cup fresh milk

1 cup of sugar

1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm up to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Aromatize the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The output of the cream is approximately 1200 gr.
Heat 8 proteins and 450 g of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! Once the sugar has dissolved, remove from heat and set aside to cool.
at this time, beat the butter 600 gr with a mixer until creamy. Once the whites with sugar have cooled, beat them to dense peaks,
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, whip the cream until it starts to shine. And then use this cream as you wish, and it transfers paint, both dry and liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Mix 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continuing to beat, add 1 piece each , at first the cream will be watery, but after the last piece it will begin to thicken, you can put a cup of cream in a container with cold water while whipping.
The cream is good for a layer of biscuits, and for decorations and for mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Butter chocolate cream

2 cups heavy (>30%) cream (0.5 l.)

250 g baking chocolate

Heat the cream almost to a boil, pour over the chopped chocolate, stir until completely dissolved. Cool and refrigerate overnight. Whisk into a fluffy creamy mass.

Curd-sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd mass (I take vanilla) is kneaded and stirred with sour cream (in such proportions as to obtain a creamy consistency). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don’t need to add anything for decoration.

truffle cream

450 g chocolate

750 ml cream

Chop chocolate finely. Heat almost to a boil 250 ml of cream and pour over chocolate, mix until a homogeneous smooth mass (ganache) is obtained. Refrigerate 10-15 min. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mixture in 3 additions.

Chocolate icing for cake

2 tbsp sugar

1. tbsp butter

1 tbsp sour cream

2 tsp. cocoa.

Mix, boil, cool slightly and pour over the cake.

chocolate cream

300 g chocolate
1 st. Cream
Bring the cream almost to a boil and pour over the finely chopped chocolate. Cool, lightly beat with a mixer.

chocolate cream

150 g dark chocolate

2 tbsp. Cream

It is better to start cooking it the day before assembling the cake. Bring the cream almost to a boil and pour over the chopped chocolate. Chill in the fridge for a few hours (even better overnight). On the day of assembling the cake, beat the cream to stiff peaks.

Chocolate mousse

4 small egg yolks

80 ml syrup (from 25 g sugar and 25 ml water)

200 g chocolate

300 ml whipping cream

Prepare chocolate mousse. Whisk the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and fold into the chocolate mixture. Cool down.

chocolate cream

500ml cream + 400g chocolate (I take porous milk with tiramisu flavor, the taste is excellent)

Impregnation

Impregnation for biscuit lemon

2 tbsp. boiling water

squeeze juice of 1 lemon

2 tbsp Sahara

1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Impregnation cognac-cherry

Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation was about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

Here are some tips to help you cook caramel.
*Caramel, like chocolate, requires patience and some necessary conditions.
First, do not try to cook it in a regular saucepan. The dishes must be stainless and always with a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these same crystals, which will no longer get rid of).
Secondly, everything should take place over medium heat with stirring only until it boils. After that, you can't interfere. It is only necessary to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to boil the caramel, again, it depends on your stove. If it takes you longer to bring the syrup to a caramel color, don't panic, let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (required at room temperature), because. the mass begins to boil very actively.
*Stir the caramel only in one direction!!! Now, if they began to interfere clockwise, then continue to interfere until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1:1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easily deposited and does not crack. Put a little into a pastry bag, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature during decoration, provided that the apartment is not hot.

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread, mother's airy cakes.

And how wonderful it is if there is a little cream left and you are allowed to eat it just like that, picking it off the saucepan with your finger!

It doesn’t matter that homemade cakes are sometimes not as colorful as store-bought ones, but homemade confectioners can boast of delicious creams!

Cream for the cake at home can be made from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can take whole condensed milk, which can also be boiled.

Depending on the main product and the method of preparation, cream for the cake can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, butter and protein creams are considered universal, since such creams are not only smeared with cakes, but also decorate cakes.

Creams sour cream and custard are used mainly for filling the cake, but if such creams cover its surface, then be sure to sprinkle it with roasted and then chopped almonds or walnuts, or crumbs made from fragments and scraps of cakes.

Custard ideally impregnates not only delicate biscuit and honey cakes, it, like no other, is suitable for spreading cakes baked from puff pastry. A vivid example of this is Napoleon, beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on the desire and taste.

Aromatize cream you can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the whipping process.

Various colors of cream, which will be used for decoration, can be achieved by interfering with various food colors, which are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice allows you to get a yellow cream.

Red staining will turn out if you pour a little pomegranate, cherry or beetroot juice into the cream.

By mixing red and yellow natural dyes, you can achieve an orange color.

A beautiful green color is achieved by adding sorrel or spinach juice.

Burnt granulated sugar or strongly brewed instant coffee dissolved in water will color the cream brown.

Cake cream at home - general principles of preparation

To get a delicious cake cream at home, you should take fresh, high-quality and only natural products.

There are a lot of types of cream for the cake and they differ very much in the way they are prepared.

Cake cream at home is usually prepared by initially mixing all the products and then whipping them to the desired density and consistency.

There are types of creams for which the base is first brewed, which is then added hot or chilled during the whipping process to the rest of the ingredients, or vice versa, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick mass that has increased several times should be obtained. This, in fact, is the finished cream.

"Cloud" - protein cream for cake at home

A wonderful protein air cream, a filler for puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, mix thoroughly and set the syrup to boil. At the same time, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to the lowest possible and continue to cook.

3. Whilst the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the proteins whip faster, add a little citric acid to them when whipping. You can squeeze a couple of drops of juice from a lemon.

4. Now check the readiness of the boiled sugar syrup. To do this, drop it a little into cold water and take the ball formed from it with your fingers. If the ball is dense, does not crumple, but is not very hard, then the syrup is ready.

5. Take a container with whipped proteins and start beating them again, while pouring in very carefully, as thin as possible, the syrup that has just been removed from the fire. Do not stop beating until all the hot sugar mass is poured in, otherwise the proteins will curl up and the cream will not work.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, in a steam bath, cake cream at home

Ingredients:

Five proteins;

200 g of yellow, unrefined sugar;

A pinch of lemon to-you.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator for at least half an hour to cool.

2. Add “lemon” to the chilled proteins and start beating slowly. First, beat the whites with a fork, and when you see that bubbles begin to form in the protein mass, move the container to a steam bath and continue to beat with a mixer, or a low-speed hand blender, gradually increasing the speed. Be sure to pay attention, the bath is steam, not water!

3. A container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the proteins will not have time to whip and cook.

4. When the mass begins to turn white, pour in the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness is easy to determine by slowing down the rotation of the mixer.

5. Remove the container with cream from heating and whisk intensively for another ten minutes.

Butter "Charlotte" - cake cream at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg - 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp brandy, cognac, or strong, tart wine ("Madera").

Cooking method:

1. Mix the third part of the milk with the entire serving of sugar, add the beaten egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk to the mass, boil and, reducing the heat to a minimum, soak at a low boil for five minutes.

3. Remove from heat, cool quite a bit and strain hot through a sieve or a rare colander. Cool down to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you get a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar - 5 grams;

A teaspoon of white nutmeg wine.

Cooking method:

1. White grind the eggs with granulated sugar.

2. Place bowl with egg and sugar mixture in a water bath and start whisking. When the mass has increased by almost two and a half times, remove the bowl from the bath and cool quickly.

3. With continuous whisking in small parts, add butter, add vanilla sugar or vanillin, pour in wine and continue whisking until tender.

Butter cream for cake at home with boiled condensed milk - "Toffee"

Ingredients:

Half-liter can of boiled "factory" condensed milk;

450 grams of butter, unsalted butter;

Vanilla sugar - a small bag (2 g).

Cooking method:

1. In a bowl for whipping cream, cut the slightly softened, melted butter into small pieces.

2. Add boiled condensed milk, vanillin and beat the cream.

"Creamy Classics" - cake cream at home

Ingredients:

370 ml fat, 35%, cream;

300 grams of sweet butter;

A sachet of vanilla powder.

Cooking method:

1. Cut the butter into small pieces and place in a bowl.

2. Pour in the cream and bring to a simmer. The mass must be well warmed up, not allowing to boil.

3. When all the butter has melted, remove the container from the heat and beat the creamy mass with a mixer at maximum speed. Beat until the creamy-butter mass becomes homogeneous and for a duration of at least five minutes.

4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool, but also harden.

5. Then add sugar and beat the cream again. Sugar can be poured all at once, or you can pour it in portions, then the cream will whip faster.

6. A thick, rather fluffy hat formed during whipping indicates readiness.

"Creamy-curd" cream for cake at home

Ingredients:

240 grams of fatty homemade, or at least 18% of purchased cottage cheese;

250 ml 22% cream;

80 ml of any fruit syrup;

2 tbsp. spoons of fresh lemon juice;

Butter, unsalted butter - 80 g;

100 grams of sugar, white.

Cooking method:

1. Grind the cottage cheese through a fine sieve, add the syrup and beat well with a mixer.

2. Dilute granulated sugar with cream in a separate bowl, add soft, slightly thawed butter and beat everything with a mixer into a fluffy hat.

3. Then carefully introduce the curd-sugar mass into the whipped cream with butter. Carefully, so that the cream does not settle too much, mix everything with a spoon.

Custard for cake at home

Ingredients:

300 ml of boiled water;

75 g or three full large spoons of white baking flour;

370 grams of sugar;

400 grams of natural butter;

Vanilla powder.

Cooking method:

1. Pour granulated sugar with half a glass of water and boil.

2. After the sugar is completely dissolved, pour in the flour diluted in the remaining water, stir quickly and continue cooking.

3. When the mass thickens, lower the pan into a larger container with cold water and refrigerate until completely cool.

4. Then add butter softened with a fork, vanilla and beat.

Custard for a cake at home with condensed milk

Ingredients:

"condensed milk" - half a can;

100 ml of any "factory" milk;

One egg;

50 grams of white flour;

A two-hundred-gram pack of unsalted butter, natural.

Cooking method:

1. Combine ordinary pasteurized milk with condensed milk, add eggs and mix everything thoroughly.

2. Enter the flour while whisking constantly, making sure that no lumps form. If this still cannot be avoided, strain the mixture and mix well again.

3. Then put on the stove turned on to the minimum heat. Constantly stirring the mixture, bring it to a thickening, but in no case allow it to boil.

4. In a separate bowl, start whipping the butter cut into small pieces. When it softens well, add the custard mass to it, little by little, about three tablespoons. Do not pour in the next portion until the previously added oil is completely mixed in.

Recipe for sour cream cake at home

Ingredients:

Half a liter of fat (can be homemade) sour cream;

Vanilla sugar;

300 grams of loose sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, pour in all the granulated sugar and beat until its crystals dissolve and a sufficiently fluffy and thick mass is obtained.

Cake cream at home - cooking tricks and useful tips

You can not whip the cream in an enamel bowl. Since when whipping, the enamel can break off, and its pieces will fall into the cream.

Whipping of any cream starts with low intensity, further increasing the speed of whipping.

Protein cream whipped in an aluminum bowl may darken. To prepare such a cream, it is best to take a thick-walled glass or faience container.

If it is bad to separate the yolks from the proteins, then the protein cream will not work. Fat that accidentally gets into the dishes can also interfere with whipping.

If fresh sour cream or cream is kept in the refrigerator for a day, the cream prepared on their basis will be much easier and faster to beat.

If the sour cream does not whip well, throw it on a sieve, the bottom of which is lined with gauze. Excess liquid will come off, and the cream will quickly whip up.

If you initially introduce half of one raw egg white into sour cream, it will whip up very quickly.

It is best to brew the custard base in a thick-walled saucepan, in which case it will not burn.

Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500ml milk
200gr. Sahara
1 hour a spoonful of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!

Products:

Butter pack - 200 gr
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, if desired, you can without it.

How to cook:

First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. You will get a thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Add egg mixture to butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
While continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or another spice, or 30-50 gr. liquor.

Products:

1 can of condensed milk
1 pack of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Refrigerate the cream.

Products:

1/2 cup milk
1 st. l. semolina
1 tsp Sahara
1/2 tsp butter
1 yolk
1 tsp vanilla sugar

How to cook:

Boil milk with vanilla sugar. Mix semolina with a little water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until a fluffy homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a whisk so that the cream is lush and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy, fast, inexpensive.

Products:

Cottage cheese (in a pack 18%) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mass at low speed until creamy.
Mascarpone cream cheese is ready to use!

7. Custard

Products:

2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour

How to cook:

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.

Custard can be used for eclairs or other pastries, cakes, Easter cakes.

8. Butter cream "Five minutes"

The cream is made so simply and quickly, but it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml
Vanillin - 1 sachet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous, pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream starts to whip, so beat as much until it whips, and it’s better at the lowest speed. Neither in combines nor with a blender, as experience has shown, the cream does not whip, so if there is no mixer, then beat it with a hand whisk or whatever suits you)
The cream turns out to be lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!