Production of creams for cakes. How to make cream cake? Homemade cake cream: recipes

20 minutes

284 kcal

4/5 (4)

Exists great amount good recipes a variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which you impregnate the cakes. It is he who gives this or that taste and sets the mood for your cake. In essence, the cream is an elegant lush mass, which is prepared by whipping various products, like cream, sugar, depending on the composition. They get smeared biscuit cakes and decorate cakes.
Today I will show nine of the most common, easy to prepare biscuit cream recipes, and you will determine which cream is better and more suitable for the layer of your next biscuit cake.
All recipes are different in composition, and each of them exists in several, or even dozens of options. I will offer you the simplest and most versatile. If you are not going to use the prepared cream right away, store it for no more than two to three days in the refrigerator, as this whimsical product deteriorates very quickly.

chocolate cream recipe

Liter saucepan, bowl, whisk or mixer.

Required products:

The recipe for this chocolate cream with condensed milk is as simple as God's day, and at the same time terribly delicious. At this link you can also read another option on how to cook - chocolate cream for cake -. I would like to warn everyone who scrupulously watches their figure, the cream contains a large amount of calories.

To properly prepare chocolate cream according to my recipe, choose only high-quality condensed milk. You will need the yolk of a fresh chicken egg, take the oil out of the refrigerator ahead of time, it should be soft.

Banana cream for biscuit cake

It will take time: 10 minutes
You get servings: 6-7 (one small cake)
To prepare the cream you will need: bowl, for mixing ingredients, blender.

Ingredients:

• 2 bananas of medium size;
• 350 grams of sour cream;

• 4 table spoons powdered sugar;
• teaspoon lemon juice.

Another easy-to-make biscuit cream is banana cream with sour cream. Banana cream biscuit cake is one of my child's favorites. I think that it is ideal for children's parties and not only. Read here how to cook - banana cream for the cake - another of our original recipes.

We start cooking, remember that sour cream for cream should be chilled, fresh from the refrigerator.

Cottage cheese cream for biscuit cake

It will take time: 20 minutes
You get servings: 12 (1 cake)
To prepare the cream you will need: the desire to prepare a miracle cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind curd lumps by rubbing, if not, then you can do without).

Ingredients:

• 450 grams of fatty cottage cheese;
• 1 pack butter;

• 150 grams of sugar;
• vanilla sugar - 1 teaspoon.

Curd- light, healthy, perfect option cream for biscuit cake. You do not need to be a pastry chef seven spans in the forehead to cook it properly. In nature there is many options for curd cream for sponge cake, you can cook it with gelatin, very good, in my opinion, curd cream with fruits, cottage cheese and yogurt, as well as cottage cheese sour cream or cottage cheese cream with cream. The recipe for making curd cream with butter, which I offer, is one of the simplest and most popular. Pay attention to the fact that the oil is soft. Take it out of the refrigerator ahead of time. Let's start preparing our cream.

To prepare curd-banana cream for a sponge cake, add one medium-sized banana, peeled and mashed with a blender, to our recipe and beat.
Follow this link to read our other easy cooking method - curd cream for cake -.

Sour Cream Recipes

Sour cream custard

It will take time: 30 minutes
You get servings: 10 (medium sized cake)

For sour cream custard, take:

• 250 grams of sour cream with a high percentage of fat;
• half a glass of sugar (100 g);
• 200 grams of butter;

• a few tablespoons of flour;
• sachet vanilla sugar;
• one chicken egg.

Cream sour cream with condensed milk

It will take time: 15-20 minutes
You get servings: 10 (medium size cake)
Kitchenware: ladle for kneading and cooking cream, whisk, bowl for mixing ingredients.

For cream sour cream with condensed milk, take:

• 400 grams of high or medium fat sour cream;
• a third of a can of condensed milk;

• a tablespoon of skate;
• a tablespoon of lemon juice.

If you decide to cook a delicious sour cream for a biscuit cake, then take fat sour cream. Another condition is that it must be cold. I will tell you how easy it is to cook two kinds sour cream for sponge cake: sour cream custard and sour cream with condensed milk.
First, sour cream- this is very thick cream, it is used when you need to miss thick cakes. Under their weight, the cream will not fail. Custard sour cream must be used immediately after preparation, otherwise you will not be able to work with it.
Second, cream for sour cream biscuit cake with condensed milk, on the other hand, is liquid. They are impregnated with dry, not very thick biscuit cakes. Here you will read how to cook. Please note that the oil for one and the second cream should be soft.
The most delicious sour cream custard for a biscuit cake is prepared as follows:

Cooking sour cream for sponge cake with condensed milk. The whole process of preparing this cream consists in continuous whipping of sour cream with the rest of the ingredients.

Sour cream for biscuit cake is also prepared with gelatin, here read another of our recipes, how you can simply cook and, in fact, the whole thing yourself.

Cream of condensed milk for biscuit

15 minutes
You get servings: 6-7 (small cake)
Kitchenware: bowl for mixing ingredients for cream, mixer or whisk

Required Ingredients:

• bank of condensed milk;
• 200 grams of butter;
• sachet of vanilla sugar.

To properly prepare condensed milk cream for biscuit at home, buy condensed milk of exceptionally excellent quality. The second condition: remove both condensed milk and butter from the refrigerator in advance, because they should be room temperature, butter - soft.

This is probably the easiest cream for a biscuit cake, and anyone can cook it if they wish. You just need to work with the mixer a little. If desired, add a little lemon zest or a spoonful of your favorite liquor here.

In what way you can still cook and, read by clicking on this link.

Butter cream for biscuit cake

It will take time to cook: 30 minutes
You get servings: 12 (1 cake)
Kitchenware: a ladle for making syrup, a bowl for mixing cream components,
mixer.

Required Ingredients:

• 300 grams of butter;
• one and a half glasses of sugar;
• half glass heavy cream;

• 2 tablespoons skate;
• sachet of vanilla sugar.

This version of butter cream is very tasty and is ideal for sponge cake. It keeps its shape very well. It is convenient for them to coat cakes and form upper layer cake, because our butter cream will not spread. It should be thick and fluffy at the same time. Butter, as usual, prepare in advance, it should be soft. We will prepare an oil cream based on creamy syrup with cognac.

Lemon cream for biscuit cake

It will take time to cook: 30 minutes
You get servings: 12 (1 cake)
Kitchenware: grater, liter saucepan or ladle, bowl, mixer or whisk

Required Ingredients:

• two medium lemons;
• two eggs;
• half a glass of sugar;

• 50 grams of fatty plums. oils;
• sachet of vanilla sugar.

Now I will tell you how you can make awesome lemon cream for the biscuit.
This is a variation on the theme of classic English lemon dessert, but there is not much sugar and little butter, so the cream is relatively low-calorie, gives the biscuit a delicate sourness.

Here you can read more recipe how to cook.

Delicious and delicious cake with cream is considered real culinary masterpiece. It can only be done experienced chef who can handle sophisticated technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

There are many options for how to make a cream cake. The selection of the recipe depends on the type of dough and filling - for puff fit custard, and for a biscuit - sour cream. If preparing light fruity cake, then season it well with lemon or banana filling, and for exquisite air napoleon fit complex creams for the cake - creamy or butter.

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered butter. Additives to it are milk, cocoa, coffee, eggs and condensed milk. Custard filling is used for layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream involves using egg whites whipped with powdered sugar as a base. They decorate the surface of colored desserts, but are not used for layering cakes.

Creamy filling obtained by whipping chilled cream. It is impregnated with a biscuit, but puff or sand cakes it is better to soak with a creamy-sour cream look. For him you need fresh chilled sour cream high fat and cream. Any cream look involves preparing the best fresh produce High Quality because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use homemade cream or sour cream.

Cake cream at home - recipe

Find today suitable recipe cream for the cake is not difficult, because there are the most variety of options. Useful for beginner cooks step by step recipe, which will tell you how to make the filling for the cake turn out amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, fragrant spices And strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help to make delicious impregnation, which will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

• Cooking time: 1 hour.
• Number of servings: 30 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without an expertly crafted custard to give the cake a desired sweetness and airiness.

Ingredients:

• butter - 200 g;
• flour - 100 g;
• yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

1. Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
2. Put the weight on medium fire, boil, remove from heat. Cool to room temperature, add oil by spoonful, vigorously whisking the butter-milk mixture.

sour cream

• Servings: 4 persons.
• Calorie content of the dish: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It is characterized by intense creamy taste, consists of high-fat sour cream and quality oil. This is a simple cake cream, as per constituent parts as well as cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get air filling for dessert bird's milk.

Ingredients:

• butter - 150 g;
• sour cream - 150 g;
• sugar - half a glass.

Cooking method:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. All actions should be carried out gradually so that a thick foam forms.

Curd

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious fragrant layer for cakes is a curd cream for a cake with the addition of lemon zest and vanillin. Nice stuffing Suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. It turns out festive dessert, pleasing adult and child.

Ingredients:

• lemon zest - 3 g;
• cottage cheese - 250 g;
• nuts - 20 g;
• vanillin - a pinch;
• sugar - 150 g;
• heavy cream - half a glass;
• water - half a glass;
• gelatin - sachet.

Cooking method:

1. Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon peel.
2. Pour gelatin with water. Whip cream until fluffy.
3. Connect all products with curd mass, put in the refrigerator for 2.5 hours.
4. Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuits or puff cakes, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

• cream - a glass;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar - 4 g;
• water - half a glass.

Cooking method:

1. Whip the cream with a whisk to make fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, add vanilla sugar in one of the steps.
2. gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

• Cooking time: 80 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. Mass distinguishes thick consistency, bright creamy aroma and sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

• condensed milk - 2 cans;
• butter - 400 g;
• nuts - 40 g.

Cooking method:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. Put in a bowl, add softened butter. Whisk in lush cream golden color, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts from puff or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate sweet taste filling that will be tender and melt in your mouth at the first touch. Just lick your fingers - and if you want, you can add cocoa to get a nice chocolate taste.

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• milk - ¼ cup;
• sugar - a glass.

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Warm the mixture in a water bath, cool, add soft butter.
3. Rub thoroughly.

Chocolate

• Cooking time: half an hour.
• Servings: 12 persons.
• Calorie content of the dish: 444 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty of preparation: difficult.

It is a little more difficult to make chocolate cream for sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop orange liqueur for piquancy.

Ingredients:

• dark chocolate- 450 g;
• cream - 2 cups;
• butter - 50 g.

Cooking method:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used for layering thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

• Cooking time: 10 minutes.
• Servings: 1 person.
• Calorie content of the dish: 196 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

It is useful for novice cooks to know how to cook protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts on it, chocolate chips and coconut flakes.

Ingredients:

• sugar - a glass;
• water - half a glass;
• egg whites - 4 pcs.

Cooking method:

1. Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Enter in a thin stream hot syrup into egg foam, beat until smooth.

Creamy

• Cooking time: 5 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty of preparation: medium.

by the most simple recipe is an option on how to make buttercream from mascarpone. This soft cheese delicate taste great for making buttercream fragrant impregnation, reminiscent of a cream ice cream and suitable for a biscuit cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do diet dessert on children's holiday.

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

1. Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. Thoroughly mix the cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Another simple option desserts will be banana cream for sponge cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decoration and stuffing. home baking, fragrant cakes from a biscuit. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

• butter - 200 g;
• condensed milk - a can;
• bananas - 3 pcs.

Cooking method:

1. Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
2. Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
3. Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

1. Butter creams for the cake suggest the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by laying the mass on gauze or a fine sieve.
2. Thicker in texture are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. oil impregnation best done by churning the butter over ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. It is better to pour sugar syrup in a little, and add citric acid at the very end.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Non-greasy yogurt cream good variety of ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

1) Cream for custards

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar

COOKING:
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

2) Chocolate cream for cakes and muffins

INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.

COOKING:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large bowl of a mixer, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.

3) Curd cream

INGREDIENTS:
● 200-250 granular cottage cheese fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water

COOKING:
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.

Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.

4) Delicious Lemon Cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.

COOKING:
We clean the lemons from the peel (part of the zest can be rubbed on fine grater and add to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add. Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

5) Simple cottage cheese thick cream for cake

INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine

COOKING:
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.

6) Custard

INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour

COOKING:
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 on ice or cold water.

7) Cream "Ganache"

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

COOKING:
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without bringing to a boil, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.

If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of creamy soft butter and whipped.

Cake cream is an integral part of the dessert; it can be used to decorate a treat or hide minor flaws in a pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer or create an unusual decor on the surface of the product.

How to make cream for cake?

The cream cake recipe has many options and is prepared on different basis. Following simple recommendations, you will know what filling is suitable for biscuit, sand, honey or pancake cakes.

1. To prepare filling on liquid base- these are all kinds of custard, with condensed milk, curd or sour cream. With their use, minimal use of syrup will be required to soften the layers of the cake.
2. If you need to make a thick dense layer between the cakes, use butter, cream or cheese cream for the cake.
3. Light cake cream - protein. At proper manufacture, it can be used both for a layer between cakes and for decorating the surface of a dessert.
4. Chocolate cream ganache for a cake can act as an impregnation for cakes and icing for surface decoration. IN this case you need to consider the quality of chocolate than more content cocoa beans in its composition, the thicker the cream will turn out.

Cream for cake with condensed milk

Cream for the cake, a simple recipe of which is described below, everyone can cook. No need to whip, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such filling will perfectly impregnate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk - 1 b.;
• butter - 150 g;
• vanilla and cocoa optional

Cooking

1. Beat the butter with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat well again for the cake and refrigerate for 15 minutes.

The ideal cream for leveling the cake is ganache. It cools well and lays down perfectly on the surface. They can be used before coating the dessert with mastic. Use dark chocolate to make high content cocoa beans. If the coating is to be white, reduce the amount of cream so the ganache will set better.

Ingredients:

• bitter chocolate - 100 g;
• cream - 100 ml;
• powdered sugar - 50 g.

Cooking

1. Break the chocolate into small pieces, transfer to a bowl.
2. In a saucepan, warm the cream with powder, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is made from mascarpone or Philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" cakes from chocolate cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• powdered sugar - 50 g;
• vanillin.

Cooking

1. Beat cold cream with a mixer until dense peaks, adding powder.
2. Continuing the operation of the device, add cheese and vanilla.
3. Beat until smooth and uniform texture.

Lightweight and air cream from whipped cream for the cake will turn out perfect if you impeccably follow all the rules for processing the product. It is important to ensure that the cream does not exfoliate and turn into butter. Can use the product plant origin, it whips very well, but its taste is a little sugary, add a small pinch of citric acid to balance the taste.

Ingredients:

• whipping cream - 500 ml;
• powdered sugar - 100 g;
• citric acid - 1 small pinch.

Cooking

1. Beat cold cream with a mixer at high speeds.
2. Add powder and citric acid.
3. Cream for the cake is whipped until dense stable peaks are formed and immediately used for its intended purpose.

Ideal for curd cream pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystal sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, wipe it through a sieve.

Ingredients:

• curd mass - 400 g;
• powdered sugar - 100 g;
• vanillin;
• butter - 150 g.

Cooking

1. Beat soft butter with powder and vanilla until the mass becomes light. You should get a white fluffy cream.
2. Add cottage cheese in portions, continuing the mixer.
3. Smooth white cream should refrigerate for an hour before use.

Most popular cream for a cake made of milk - custard. To thicken, flour is often added to the composition, but you can use French technology filling preparation. It will thicken due to the brewing of the yolks, as a result it comes out very tender, smooth. If desired, it can be made chocolate by supplementing the recipe with one spoon of cocoa powder.

Ingredients:

• milk - ½ tbsp.;
• sugar - 1 tbsp.;
• butter - 180 g;
• yolks - 3 pcs.

Cooking

1. Pound the yolks with sugar until fluffy.
2. Enter the milk, put the dishes on water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Beat soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delightful filling will transform the most extraordinary cakes. Its manufacturing technology is similar to custard, only as a result it comes out lighter, not greasy and not at all cloying. He will perfectly cope with the impregnation of the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon - 2 pcs.;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Cooking

1. Remove the yellow layer of zest with a fine grater.
2. Squeeze out the juice, strain from the seeds and oilcake.
3. Mix juice with zest, add sugar and eggs, whisk.
4. Place the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
5. Add oil, stir.
6. The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, the chips must be crushed with a coffee grinder or blender, so the cream will come out more homogeneous. Not much cream will come out of the indicated amount, but it will be enough to fill a cake of three layers.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut flakes (small) - 100 g;
• butter - 100 g;
• powdered sugar - 50 g.

Cooking

1. Melt the chocolate.
2. Beat butter with powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
4. Turn off the device, enter coconut flakes, stir with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

To decorate the cake, it is prepared according to Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time it keeps its shape perfectly. This cream is perfect for decorating a dessert, among other things, it comes out extraordinarily tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

• squirrels - 4 pcs.;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Cooking

1. Place the structure with water for the steam bath on the fire.
2. Whip egg whites in a bowl until frothy. Put in a water bath and continue to beat, adding powdered sugar.
3. Beat until the mass separates from the bottom.
4. Remove from heat, throw in citric acid, continue to run the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it has completely cooled.

To build intricate figures on the surface, you will need a thick cake cream. A protein cream, butter, ganache or cheese based on mascarpone copes well with this task. For registration, you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes, they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread, mother's air 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!

Cake cream 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 tender biscuits and honey cakes, like no other, it 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 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 that are added during the whipping process.

Various colors of cream, which will be used for decoration, can be achieved by mixing various food colorings 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 yellow cream.

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

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

beautiful Green colour reach by adding juice of sorrel or spinach.

Burnt dissolved in water granulated sugar or hard boiled instant coffee will color the cream brown.

Cake cream at home - general principles of preparation

For getting delicious cream for a cake 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 very carefully, as thin as possible, the syrup just 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. Ready cream use immediately after cooking, as it freezes 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 you should beat the proteins with a fork, and when you see that bubbles began to form in the protein mass, move the container to steam bath and continue beating 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 sachet (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 milk, vanilla and whip 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 whisk creamy mass 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 fat homemade, or at least 18% purchased cottage cheese;

250 ml 22% cream;

80 ml of any fruit syrup;

2 tbsp. spoons fresh juice lemon

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, baking white flour;

370 grams of sugar;

400 grams of butter natural oil;

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 the container bigger size 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

Do not whip the cream enamelware. 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 into aluminum cookware 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, she 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.