How to quickly prepare a cream in a hurry. Cream for decorating a cake: step-by-step recipes for the best creams with photos

• 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.
Boil 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 chocolate over them, 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 firm peaks.

Chocolate mousse

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 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.

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.

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 cool 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!

20 minutes

284 kcal

4/5 (4)

There are a huge number of good recipes for 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, such as cream, sugar, depending on the composition. They are smeared with 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 or pie coating.
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 tablespoons of powdered sugar;
• h. spoonful of 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 make banana cream 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 of butter;

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

Curd- light, non-greasy, healthy, ideal for sponge cake cream. 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 a biscuit cake, you can cook it with gelatin, in my opinion, curd cream with fruit, curd-yoghurt, as well as curd-sour cream or curd cream with cream are very good. 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 make the cottage cheese banana cream for a biscuit 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;
• a bag of 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 types of sour cream for a biscuit dough cake: sour cream custard and sour cream with condensed milk.
First, sour cream- This is a very thick cream, it is used when you need to coat 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 at room temperature, the butter should be 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 a glass of 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 the cakes and make a layer between the cakes, as well as form the top layer of the 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 sponge cake.
This is a variation on the classic English lemon dessert, but there is not a lot of sugar and little butter, so the cream is relatively low in calories, giving the biscuit a delicate sourness.

Here you can read more recipe how to cook.

In cooking, a delicious cake, greased and well soaked with cream, is considered a real masterpiece. The chef who is able to cope with complex technological processes will be able to cook it, because the cream for the cake is both a filling and a decoration, so it must be prepared according to all the rules and even some tricks. Thanks to the light cream, you can also create unique desserts.

There are many variations on how to make cream cake. Its choice depends entirely on the type of filling, as well as the test. Sour cream is perfect for a biscuit cake, and custard is perfect for a puff cake. A light fruit dessert will go well with a banana and lemon layer, but for "Napoleon" it is better to cook oil or butter cream using complex technology.

The preparation of any dessert begins with the preparation of the necessary components. The basis of any type of cream is a lush mass, which can be achieved by whipping with a blender or mixer. The most common ingredients are granulated sugar, chicken eggs, butter and cream or milk. Additives and the amount of components affect the production of a particular type of cream. The most popular are the following types: creamy sour cream and cream, custard and oil, as well as protein.

For butter cream, you need to choose high-quality and unsalted butter, as well as granulated sugar or powder. Additives are possible: condensed or whole milk, chicken eggs, coffee, and cocoa powder.

For multi-layered desserts, custard filling is used. It contains chicken eggs, flour or potato starch, whole milk. This cream must be boiled with constant stirring of the mass, and then cooled to the desired temperature.

The protein cream is based on egg whites, which are whipped together with powdered sugar. It is not used for a layer of cakes, but only decorates the surface of desserts.

Creamy filling is obtained only by whipping cream that has previously been chilled. It is used for biscuits. And for shortbread or puff cake, sour cream is used. For its preparation, chilled cream and high-fat sour cream are needed.

It is necessary to put only fresh products in any type of cream, since the result and taste will depend on them. It will be better if the sour cream and cream are homemade, and the eggs and butter are fresh.

In order to make cream for the cake with your own hands, you need to use the recommendations of experienced confectioners and chefs. This will tell you how to prepare the cream for the cake correctly. Basically, the masters advise doing this:

This cream is good for lubricating shortcrust or puff pastry cakes. It is distinguished by an amazing aroma and delicate taste, and also by richness and density. Not a single Napoleon cake recipe can do without such a cream, because it is he who gives this cake airiness and the necessary moderate sweetness. The homemade cream cake recipe includes the following ingredients:

1. Sugar sand - 250 g.
2. High-quality butter - 200 g.
3. Fresh milk - 1.2 l.
4. Wheat flour of the highest grade - 100 g.
5. Yolks of chicken eggs - 6 pcs.

To prepare the custard, you must do the following manipulations:

• In one container you need to combine flour, granulated sugar and egg yolks. Beat until smooth, and then, with constant stirring, pour in the milk in a thin stream.
• Put the resulting mixture on fire and wait for the moment of boiling. Remove from stove and cool to room temperature. After that, add oil in a spoon and mix vigorously until smooth.

It will be interesting for every novice housewife to know how to prepare sour cream for a biscuit. Its main difference is creamy rich taste. This cake cream is simple. The recipe includes the following products:

1. Sugar - ½ part of a glass.
2. High-fat sour cream and high-quality butter - 150 g each.

Grind granulated sugar with a coffee grinder to the consistency of powder. Then it must be combined with soft butter and chilled sour cream and stir with a whisk. The oil should be at room temperature. Carry out manipulations gradually. Only in this way can thick foam be formed.

For cakes, a fragrant and tasty layer is curd cream, prepared with the addition of vanillin and citrus zest. Such a filling will also be a wonderful cake decoration. It will be possible to coat the whole cake with this mass, and then sprinkle it with walnuts, caramel crumbs and decorate with fruits. The result is a dessert that will delight any person with its appearance and taste.

The composition of the curd filling contains the following products:

In order to properly prepare such a curd mass, it is necessary to sequentially perform the following steps:

• Pass the cottage cheese through a sieve and add sugar to it. Beat well with a mixer or blender.
• Add chopped lemon zest, a little roasted nuts and vanillin to this mass.
• Pour cold water over gelatin.
• To form a fluffy foam, you need to whip the cream.
• Combine all products in one container and mix well. Place in refrigerator for 150 minutes.
• Can be supplemented with any berries or fruit slices.

Cream for cakes made from cream turns out to be very tender and tasty, as well as airy and white. Use it for smearing cakes, as well as for smearing the surface. It will go well with tubes, shortbread and puff, as well as biscuit dough. Vanilla sugar gives the filling a special taste, but gelatin is used in the recipe to maintain its shape. The required products are:

1. Pure water - 100 ml.
2. Cream - 1 tbsp.
3. Vanilla sugar - 4 g.
4. Food gelatin - 10 g.
5. Powdered sugar - 100 g.

This cream is prepared very quickly and simply. For this you need:

But a cream made from fresh butter and condensed milk is considered high-calorie. The mass is distinguished by a special sweetness and creamy aftertaste, as well as a very thick structure. Such impregnation can be diversified by adding any kind of nuts to it: cashews or peanuts, hazelnuts or walnuts, and you can also add pine nuts. They go great with caramel flavor. The composition of this impregnation includes the following ingredients:

1. Nuts of any variety - 40 g.
2. High-quality butter - 400 g.
3. Fresh condensed milk - 2 b.

In order for the cream to get the desired consistency, the following manipulations should be sequentially performed:

• Pour condensed milk with water (right in the jar). Put on fire and cook for 120 minutes. After the time has elapsed, remove from the stove and cool.
• The cooled mass should be moved to a bowl and add oil to it. Beat until a fluffy cream is formed, which will have a golden hue.
• At the end of cooking, add chopped nuts and mix everything thoroughly again.

Oily white filler will help you remember the taste of childhood. It was they who decorated biscuits and puff desserts. This option will be very popular with children. Every child will appreciate this pleasant sweet taste of cream that melts in the mouth. The composition of such a filler contains the following products:

1. Sugar - 1 tbsp.
2. Fresh high-quality butter - 250 g.
3. Whole milk - 0.25 tbsp.
4. Chicken large eggs (selected) - 2 pcs.

To prepare this quick filler option, you need:

For a biscuit cake, making chocolate impregnation is more difficult. Ganache, which keeps its shape perfectly, is made from cocoa and dark chocolate. But if you want to get a sweeter mass, then you can use white or milk chocolate. If you still use dark chocolate, then you can make the ganache sweeter with powdered sugar or honey. For a more piquant taste, you can add a little orange liqueur.

Ganache is prepared from the following products:

1. Fresh butter - 50 g.
2. Chocolate black - 450 g.
3. Heavy cream - 2 tbsp.

Preparation consists of the following steps:

A creamy layer with mascarpone is the easiest option to prepare. This cheese with a delicate and mild taste is perfect for preparing a fragrant creamy impregnation, reminiscent of ice cream and goes well with biscuit cakes and berry filling.

The recipe includes the following products:

1. Vanilla sugar - 10 g.
2. Orange and lemon - 1 citrus each.
3. Powdered sugar - 20 g.
4. Mascarpone - 250 g.
5. Brandy (you can not pour) - 10 ml.

Mix mascarpone with powder and vanilla. Pour in brandy. Grate the zest from the citrus peel. Cheese cream must be well kneaded until smooth. You can add grated nuts or chocolate, as well as other products.

There are innumerable creams for cakes, and each of them is good in its own way. The task of the hostess is to choose the right layer for her baking so that the combination of flavors is perfect, as well as to prepare a delicate creamy impregnation in accordance with all the rules.

Attention, only TODAY!