What can you make a cream for a biscuit cake. Cottage cheese and yogurt cream for biscuit cake

There is no cake without cream. The taste and appearance of the dessert largely depends on the layer. Even the most modest cake can become a chic cake if it is adequately decorated.

The most delicious creams for cakes - general principles of preparation

Criteria for a good cream: sweet, smooth, thick. To make it this way, you need to know the approach to each product.

Basic rules for making creams:

Sugar. Often it is replaced by powder. Added to cream for flavor. If powder is indicated, then it cannot be replaced with sand.

Oil. It is advisable to use a natural creamy product with a fat content of 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. It is impossible to melt and heat before whipping.

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Plain condensed milk is white, has a creamy taste. No preliminary preparation is required.

Cream. For the cream, fat cream of at least 33% is used. Otherwise, the product will not whip into a lush foam.

Cocoa. Sugar-free powder is used for rich chocolate flavor. Before adding to the total mass, it must be sieved.

To prepare creams, you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more laborious.

Recipe for a delicious buttercream mascarpone cake

The recipe for a delicious cream for sponge cake or any other with soft cakes. Mascarpone filling will make them even more tender, the dessert will melt in your mouth.

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

1. Put the softened butter into a mixer bowl or into any bowl convenient for whipping. Immerse the mixer and start beating. High-quality oil in 5-7 minutes will become light, increase in volume.

2. We begin to gradually add powder to it. Add a pinch of salt for taste.

3. As soon as all the powder is dissolved, set the lowest mixer speed.

4. Partially add mascarpone to the oil. If the consistency of the son is heterogeneous, then before that it is better to stir separately.

5. Knead the cream at low speed and you're done!

Delicious cream for biscuit cake (butter)

For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It’s good if there is a GOST marking on the jar, or at least there are no extraneous ingredients in the composition.

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

1. Put the oil, immerse the whisk of the mixer, beat thoroughly until fluffy.

2. Enter vanilla, stir.

3. Open a can of condensed milk, start adding to the oil. But do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.

4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!

The most delicious mascarpone cake cream with cream

A recipe for air cream with mascarpone, which turns out to be a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to your taste.

2. Now we are engaged in cream. Pour them into a clean bowl, dip the beaters and start beating with a mixer.

3. As soon as the cream has tripled, we begin to pour in the powder. We don't stop beating.

4. As soon as the powder runs out, turn off the mixer.

5. We take a spatula in our hands, start adding mascarpone to the cream, stir gently so as not to plant foam.

6. We bring the cream to homogeneity. Ready! You can grease the cake layers.

Recipe for a delicious cream cake with boiled condensed milk

The feature of this delicious cake cream is the consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

1. We shift the boiled condensed milk from a bowl, knead until smooth.

2. In the second bowl, beat the butter, which should be softened.

3. Gradually add condensed milk to the butter, beat together.

4. For flavor, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.

Delicious cream for biscuit cake "Chocolate"

Very gentle, light and airy chocolate cream, which is ideal for a biscuit. The taste will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

1. Sift cocoa so that lumps do not form in it.

2. In small portions, we introduce condensed milk into the powder, mix well.

3. In a separate bowl, put the butter, previously softened. Beat with a mixer.

4. We introduce chocolate condensed milk into the lush butter, beat thoroughly after each spoonful of milk.

5. We introduce vanilla, stir for the last time and the chocolate cream can be used!

The most delicious cream for Charlotte cake

An ideal version of the most delicious cream for cakes of all types of Charlotte. With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

1. Cooking milk syrup. Mix milk and sugar, bring to a boil.

2. While the milk is heating, shake the eggs.

3. Pour hot milk with sugar into the eggs, continue to beat.

4. Transfer the mass to the stove, stir and cook until thickened. Cool down. The syrup will thicken even more as it cools.

5. Beat the butter until fluffy.

6. Gradually add the brewed syrup. We put in small portions and mix thoroughly.

7. Dye, cocoa, vanilla can be added to the finished cream. In the refrigerator, it will stand remarkably well for 2 days after preparation, but the mass must be transferred to an airtight container.

Recipe for a delicious cream cake with gelatin

This cream is made from sour cream, but thanks to the addition of gelatin, it solidifies well, does not spread, and is ideal for juicy and soft biscuit-type cakes.

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

1. Immediately you need to soak the gelatin. It is not necessary to use water, similarly you can take milk, it will be even better for a cream.

2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.

3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.

4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.

5. Put the mass in the refrigerator for 15 minutes, but do not allow it to harden.

6. Lubricate the cake, decorate, send to harden for 3-4 hours.

Delicious cream for biscuit cake with cottage cheese

A variant of the most delicious cream for a cake with cottage cheese. Choose a fat and soft product so that the cream is gentle and uniform.

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g of oil;

0.5 st. powder.

Cooking

1. Beat cottage cheese until smooth. It's best to use a blender. If not, then you can first wipe the product through a sieve.

2. Beat soft sl. butter together with powder, we introduce first condensed milk, and then sour cream.

3. Add softened cottage cheese, optional vanilla, cocoa, any essence.

4. Beat again and send the tender mass to the cake.

The most delicious banana cream cake

Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

1. Whip the butter. Gradually add powder. At the end, add sour cream by the spoonful. You can replace powder with sour cream with condensed milk. In this case, it should be thick.

2. Peel bananas, mash to a puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.

3. It remains to stir both masses. We use cream for decorating cakes. It is not recommended to store the mass for a long time.

Sugar and powder thin the mass. Therefore, you should not add them to the cream more than indicated in the recipe.

If the consistency of the cream does not suit you, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly spoiled. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They are great at bulking up.

If you mix products of different temperatures, the cream will delaminate, the mass will be grains, water may drain.

To flavor the dessert, it is not necessary to use only vanilla. You can buy essences with a variety of smells: rum, sweets, fruits, chocolate, berries.

A delicious cream for sponge cake is the main component of a festive dessert. Even perfect cakes can be easily spoiled by unsuccessful impregnation. The best cream recipes for biscuit treats are published below.

Custard for biscuit cake

Ingredients: a liter of full-fat cow's milk, 2.5 tbsp. spoons of high-grade flour, vanilla sugar to taste and a glass of ordinary white, half a standard pack of butter, 5 tablespoons eggs.

1. Eggs with all bulk components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into a saucepan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. Melted butter is added to the almost ready cream.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium-fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

1. To prepare the simplest sour cream for a biscuit cake, you need to put a pre-chilled dairy product in a deep bowl.
2. Sour cream is whipped with a mixer at the slowest speed and in parallel, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is by no means a mandatory step. After adding the thickener, the mass is re-whipped.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g semi-fat cottage cheese.

1. At a slow speed, the melted butter, mashed cottage cheese and vanilla extract are combined with a mixer. The mass is whipped until it becomes lush and as homogeneous as possible.
2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, whipping with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

The right biscuit cream will turn a homemade cake into a real confectionery masterpiece and make a sweet feast simply unforgettable. Due to the presence of many variations of the recipe, each time you can prepare a dessert addition in a new way, getting a completely different taste and visual result.

How to make biscuit cream?

To make a simple and tasty biscuit cream, you do not need to have high knowledge in cooking or confectionery art. The main thing is to take care of the availability of the necessary components and follow the requirements of the selected recipe. The following are the main points to consider when performing any of them:

1. The finished biscuit cream should be moderately thick and keep its shape perfectly.
2. To make the texture of the delicacy airy and delicate, it is often whipped with a mixer or whisk.
3. Any biscuit impregnation cream can be filled with the desired flavor by adding a flavor of your choice.

Classic Biscuit Custard - Recipe

One of the lightest, most delicate and unobtrusive is custard in milk for a biscuit. It perfectly moisturizes and impregnates the cakes, giving the dessert an amazing taste. The resulting sweetness can also be used to fill eclairs, a variety of pastries and impregnation of other (non-biscuit) cakes.

Ingredients:

• whole milk - 1 l;
• granulated sugar - 300 g;
• selected eggs - 4 pcs.;
• wheat flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10 g.

Cooking

1. Milk is heated to a boil, dissolving all the sugar in it.
2. Eggs are stirred with a whisk or a mixer with flour.
3. Pour a couple of ladles of milk into the egg mixture, stir and pour into a common container.
4. Heat the contents with continuous stirring until thickened.
5. Butter is mixed in, the biscuit cream is transferred to a bowl, vanilla sugar is added, mixed again and allowed to cool under the film.

Sour cream for biscuit

Cream for sour cream biscuit has a pleasant sourness, which softens the sweetness of the dessert, and a creamy taste, appropriately harmonizing with this kind of pastry. A necessary condition for obtaining the correct texture of a treat is thick sour cream with a fat content of more than 25%. If necessary, the product is weighed in gauze over a bowl to get rid of excess moisture.

Ingredients:

• thick sour cream - 1 l;
• powdered sugar - 2 cups;
• vanilla.

Cooking

1. Chilled sour cream is whipped with a mixer for at least 10 minutes.
2. Then, while continuing to beat, pour in portions of powdered sugar, vanilla is introduced.
3. The finished cream is allowed to stand in the refrigerator for a while and is used for its intended purpose.

Curd cream for biscuit

The simplest biscuit cream, made according to the following recipe, is suitable for decorating a product with pieces of fruit, dried fruits or berries. In this case, cottage cheese is used as the basis, which is first ground through a fine sieve or pierced with a blender until the grains disappear and acquire a delicate and soft texture.

Ingredients:

• cottage cheese - 400 g;
• powdered sugar - 1 cup;
• butter - 200 g;
• flavoring.

Cooking

1. Prepare cottage cheese, achieving uniformity.
2. Soft butter is beaten with powdered sugar for 5 minutes, the flavor is added.
3. Cottage cheese is added in portions, whipping a delicious biscuit cream with a mixer or blender.

Cream for biscuit with condensed milk

Another simple biscuit cream can be made with condensed milk. Moreover, you can use both classic condensed milk and boiled milk, getting a different taste and density of the finished treat. Sometimes a little brandy, rum or cognac is added to the cream for taste, but such additives are used exclusively for desserts designed for an adult audience.

Ingredients:

• condensed milk - 380 g;
• butter - 250 g.

Cooking

1. Soft butter is beaten a little with a mixer.
2. Condensed milk is added in portions, continuing to process the mixture with the device.
3. At the end of the whipping process, a flavoring agent is added as desired.

Protein cream for biscuit

The following biscuit cream recipe is more intricate and troublesome, but the result is worth the effort. A delicacy of whipped proteins will ideally complement any cake, it is perfect for decorating and decorating patterns, as it keeps its shape perfectly. The secret to success is properly cooked caramel, which can be prepared with a cooking thermometer.

Ingredients:

• egg whites - 3 pcs.;
• granulated sugar - 200 g;
• purified water - 100 ml;
• salt, vanilla - a pinch.

Cooking

1. Beat the egg whites with a pinch of salt and vanilla.
2. Caramel is boiled from granulated sugar and water, heating the mixture to a temperature of 120 degrees.
3. Continuing to beat the protein mass, pour boiled caramel into it in a thin stream.
4. Beat the protein cream for the biscuit until cool.

Butter cream for biscuits

Another cream for soaking biscuit can be made from butter. The yolks will make the structure of the delicacy more tender, and the syrup will give it the desired sweetness and density. As in the previous case, the determining moment in the process of implementing the recipe is the preparation of the correct syrup, the readiness of which can be determined with a thermometer or by testing in water on a soft ball.

Ingredients:

• butter - 250 g;
• egg yolks - 3 pcs.;
• vanilla sugar - 1 package;
• granulated sugar - 150 g;
• purified water - 6 tbsp. spoons.

Cooking

1. Syrup is boiled from granulated sugar and water, warming the mass to a temperature of 120 degrees.
2. Beat the yolks, pour the resulting hot caramel into them, continue to beat until cool, adding vanilla sugar.
3. Finally, soft butter is mixed in and the resulting cream is uniform.

chocolate cream biscuit recipe

Next, you will learn how to make chocolate sponge cake cream. Cocoa powder, mixed in the indicated proportions into the oil base with the addition of condensed milk, will give a characteristic taste to the delicacy. For an adult audience, you can add a little cognac or brandy to the mixture, and for children, a few drops of vanilla extract.

Ingredients:

• butter - 400 g;
• condensed milk - 400 g;
• cocoa powder - 2/3 cup.

Cooking

1. Softened at room conditions, the butter is whipped with a mixer for 5 minutes.
2. Add condensed milk in portions, continuing to beat, stir in cocoa powder.
3. Beat the cream with cocoa for a biscuit for a couple more minutes.

Banana biscuit cream

A quick sponge cake cream with the addition of banana puree will add an incredible aroma and amazing taste to pastries. In order for the mass to keep its shape well, it is necessary to use unripe fruits with dense pulp, and take the oil out of the refrigerator for a short while, but do not allow it to soften too much. To preserve the pleasant light color of the cream, banana pulp must be sprinkled with lemon juice. It will soften the sweetness of the dessert and give it the missing sourness.

Many famous confectioners of the world claim that the taste of the cake depends entirely on its impregnation: the more cream is put on each cake, the richer the dessert turns out. Biscuits are easy to prepare, but it is very important to soak them well so that the result does not turn out dry. To do this, there are a variety of recipes for biscuit cream, with the help of which the dessert acquires the perfect taste. For most housewives, this topic is very relevant. If you are one of these women, then you will be interested in the recipes below.

Cream for biscuit cake can be prepared on the basis of a variety of products -

• chocolate,
• butter,
• sour cream
• condensed milk,
• bananas,
• nuts.

We offer you only the most delicious recipes! The cream is a bulk mass. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, stabilizers and fillers must be added to it - gelatin, nuts, fruits.

Creams are used to decorate and layer cakes. The easiest option for decorating pastries is to apply the cream on the surface of the knife and gently spread over the surface. You can give the mass a variety of patterns using a culinary bag and different nozzles. If you don’t have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at a right angle or with cloves. This will allow you to get different drawings. Remember that the cream component is a perishable product, so you can store it from 3 to 40 hours (in the refrigerator).

Cream cake recipe

Ingredients:

• - lemon juice
• - 1 teaspoon
• - egg white
• - 2 things
• - water - 30 ml
• - powdered sugar - 5 tbsp. spoons

Cooking:

1. Pour water into the ladle, pour in the powder, stir, boil over medium heat. Readiness check as follows: take a little syrup of a teaspoon and see how it drains from it. If it is a thick stream, then the syrup is ready, and if it is a thin “thread”, then it is not yet.

2. Beat the cooled egg whites, gradually introduce them into the hot mass with regular whipping. 3. Beat the mixture for another 3 minutes until ready.

Butter cream for biscuit cake

Required products:

• - gelatin - a teaspoon
• - cream - one glass
• - powdered sugar - 1 tbsp.
• - vanilla sugar
• - crushed pineapple - 4 tbsp. spoons

Cooking:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or a water bath with regular stirring, cool.

2. Whip the cream, carefully add the powdered sugar, put the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation. For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berry and fruit additives, gelatin and without it. You can also put honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

This is a very tasty option and, unlike creamy, less high-calorie. For the dish, use only fresh, fat sour cream. Refrigerate it before whipping so that the consistency is better whipped. You can also add butter or gelatin. It is stored no more than two hours in the refrigerator and 72 hours in the product.

Ingredients:

• - vanilla
• - powdered sugar
• - dining l.
• - fat sour cream - one glass

How to cook:

1. Cool sour cream, beat, adding powder and a small amount of vanilla.

2. Pour in cocoa, gently stir with a whisk.

3. Do not store the finished mixture for a long time.

This option is one of the easiest and fastest. And most importantly - it turns out in 100% of cases. It's almost impossible to screw it up! By the way, if you didn’t have the very first ingredient at hand, you can replace it with butter and milk.

You will need: - cream - 155 g - dark chocolate - 155 g

How to cook:

1. We warm up the dairy products, without boiling, turn off the fire.

2. Dilute a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the sponge cake cakes, and then hide it in the refrigerator for impregnation. Baking lovers will appreciate the cake with cherries and marzipan.

Option with condensed milk.

Required products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liquor - 3 tablespoons

Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in the condensed milk. 3. Pour in some liquor.

The best cream for biscuit cake

Required products:

• - liquor - 155 ml
• - prunes - 200 g
• - cream - 500 ml
• - sugar - 3 tbsp.

How to cook:

1. 1. To get the most delicious filling, soak prunes in the evening. Do not forget to remove the bones from it first. Chop dried fruit with kitchen scissors or a knife.
2. 2. Pour the resulting mixture with liquor, refrigerate.
3. 3. Kill the swollen fruits along with alcohol in a blender. The mass does not have to be homogeneous, it is quite acceptable that it contains pieces of prunes.
4. 4. In a separate clean bowl, stir the cream with a mixer.
5. 5. The very last stage awaits you - assembling the cake. Put the first cake on the dish, grease it with the filling, apply a third of the whipped cream on top. Put the second cake, grease with prunes and whipped mass. Repeat the same operations for the third layer.
6. 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. 7. Put the finished baking in the refrigerator for a couple of hours. Also make apple marshmallow by shrinkage.

Delicious cream for biscuit cake

Ingredients:

• - creamy dairy product - 255 g
• - vanillin - 2 pinches
• - granulated sugar
• - cottage cheese - 420 g

Cooking:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, knead, grease the cakes.
3. You will also love Banana Buttercream Cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the components.

In conclusion, we would like to give you some tips for preparing a delicious biscuit.

1. The first condition is the correct proportion of products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can put cardamom, turmeric, vanilla, etc. into the dough. 2.
2. All foods must be at the same temperature.
3. The baking dish must be cold.
4. Divide the eggs into yolks and whites. Beat the first with sugar, and the second with salt.
5. Add the rest of the products to the sugar-yolk mass, gently knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
6. Pour in the protein liquid.
7. Preheat the oven ahead of time. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
8. The mold must be greased in advance or lined with parchment paper. Do not use flour, semolina, nuts or crackers for this purpose!
9. The product can be baked from 10 to 40 minutes.

During the first half of the time, it is strictly forbidden to open the oven door, as your biscuit can turn into a cake!

12 Best Biscuit Cream Recipes

The success of a biscuit cake depends on more than just how good the biscuit itself is. An important role is played by the cream for the biscuit cake. It is the filling that will make your cake exquisite, delicate, unique, it will add an accent to the whole biscuit. By the way, you can bake biscuit cakes yourself (in this case, the cake will turn out much tastier), or you can buy ready-made ones. Now I want to tell you what creams I cook for biscuit cake.

Protein cream for biscuit cake

Ingredients:

• 10 egg whites
• 2 tbsp. Sahara
• 2 tbsp condensed milk
• 20 gr. gelatin
• 1 tsp vanilla
• 150 ml. water

1. This is one of my favorite creams, it is tender, tasty and very quickly prepared. In addition, the taste of butter cream can be changed by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique prunes accent, I want to tell you.
2. To make the filling for the cake delicious, it is advisable to soak the prunes in the evening. To do this, take prunes, remove the bones. Using a knife or kitchen scissors, chop the prunes.
3. Fill the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling is being prepared for children's cakes, then despite the fact that alcohol is not felt at all in the cake, it is still better to replace the liquor with sweet syrup or just water.
4. We put the prunes in the refrigerator for the night to infuse.
5. The next day, we grind the swollen prunes together with the liquor in a blender. It is not necessary to grind to a homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble a not very dense jam. If the liquid is not enough, then add a little more liquor or just sweet syrup.
6. Separately, in a clean bowl, whip the chilled cream. Cream can be whipped either with a mixer, or in a long-proven way - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until you get a firm cream.
7. The components of the filling - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect a biscuit cake.
8. We put the first cake on a cake dish or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
9. We put the second cake, we also grease it with prunes, and on top with cream. For the third cake, repeat all operations.
10. Using a long knife, smooth the surface of the cream so that the biscuit cake turns out to be even and pretty. We decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
11. Everything, our unique biscuit cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make sponge cake with cream and raspberry jam. Try it for sure!

Butter cream for biscuit with cocoa

• Ingredients:
• 2 tbsp sugar or powdered sugar
• 500 ml. cream 25-30% fat
• 3 tbsp cocoa

1. Simple buttercream and cocoa buttercream are a great combo for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
2. To get cocoa buttercream, first add cocoa to the chilled cream. Mix and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the cocoa taste is weak, then add a little more cocoa until the desired result is obtained.
3. Start whipping the cream at low speed. We use a stirrer. Gradually add sugar.
4. Beat until you get a fairly thick cream. Cocoa buttercream whips up much faster than regular buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and whey separated, is no longer suitable for a cake.
5. Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liquor.
6. We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

• Ingredients:
• 150 gr. dark chocolate
• 150 ml. cream

1. This is the easiest and fastest sponge cake cream you can think of, and most importantly - it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
2. So, heat the cream to a boil (100 ml of milk and 50 g of butter). No need to boil, just bring to a boil and turn off the heat.
3. While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream, which quickly becomes thick.
4. Lubricate the layers of biscuit with this chocolate cream, decorate the cake and hide in the refrigerator.
5. For more information on how to prepare chocolate cream (icing), read the step-by-step recipe for chocolate icing.

Cream for condensed milk cake

• Ingredients:
• 200 gr. butter
• 200 gr. condensed milk
• 1 sachet of vanilla sugar
• 3 art. l. liquor (optional)

1. But this condensed milk cream is well known to everyone since the distant Soviet times, when cream and chocolate were either a great luxury or a great shortage, but the butter and condensed milk cream is the very thing: fast, affordable and reliable! It always turns out, even from margarine, but I don’t advise using margarine, otherwise the taste will turn out to be margarine))).
2. So, beat the butter warmed to room temperature with a mixer.
3. With the mixer running, gradually add the condensed milk.
4. To make the taste of the cake cream richer, you can add a little liquor.
5. For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step by step recipe.

• Ingredients:
• 250 gr. butter
• 1 st. Sahara
• 1 st. milk
• 2 eggs
• vanilla
• cognac

1. Very gentle and tasty cream, consists of two components: the custard part and the oil part. It is easy to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. We are watching

• Ingredients:
• 200 gr. butter
• 4 tbsp powdered sugar
• 4 tbsp condensed milk
• cocoa
• cognac

1. Excellent cream, holds its shape well, suitable for filling biscuit and for leveling the surface of the cake. Also used for cake decoration, easy to work with. See step by step chocolate cream recipe.

• Ingredients:
• 130 gr. milk
• 100 gr. butter
• 2 yolks
• 50 gr. Sahara
• 50 gr. hazelnuts
• 1 vanilla sachet
• 10 gr. starch

1. Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
2. In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
3. When the cream thickens, add finely grated hazelnuts. Mix and remove from fire. Let the cream cool down.
4. Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is homogeneous.
5. Lubricate the soaked biscuit cakes with a nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

• Ingredients:
• 800 gr. fat sour cream
• 1 st. sugar or powdered sugar

1. For the cream, we take fresh fat sour cream, non-acidic. We start beating with a mixer.
2. Gradually add powdered sugar or sugar. Whisk until the cream is smooth.
3. We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Medovik. See step-by-step recipe for sour cream.

Custard for biscuit cake

• Ingredients:
• 5 eggs
• 1 cup of sugar
• 1l. milk
• 100 gr. butter
• 2.5 st. spoons of flour
• vanilla

1. Biscuit custard is prepared in exactly the same way as Napoleon cake cream. Bring the milk to a boil and then turn it off.
2. Beat eggs by hand or in a blender, add sugar and flour.
3. Pour the egg mixture into the milk that has cooled to 80 ° C in a thin stream. Whisking constantly with a wooden spatula, heat the cream until it thickens. Boil for a couple of minutes and turn off.
4. Let the cream cool down a bit, then add the vanilla and butter. Beat the cream well with a whisk. Lubricate the biscuit cakes with the finished custard. .

Strawberry cream for biscuit cake

• Ingredients:
• 200 g strawberries
• 150 g cream 30% fat
• 80 g sugar
• 100 ml. milk
• 2 eggs
• 10 g gelatin

1. Grind the yolks and part of the sugar thoroughly, and then pour in the warm milk. Stirring constantly, heat the mixture until it thickens.
2. Pour gelatin diluted in water or milk, cool the egg-milk mixture.
3. Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries or jam.
4. Lubricate biscuit cakes with the obtained strawberry cream, which it is desirable to soak with sweet strawberry juice. We look.

Coffee Cream Biscuit

1. Coffee cream for biscuits is prepared in the same way as vanilla cream. The only difference is that when cooking the egg-milk mixture, we add not 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture almost to a boil, add gelatin, and then cool. Similarly, add whipped cream to the cooled mixture.

Vanilla cream for biscuit cake

• Ingredients:
• 200 g cream 30% fat
• 3 tbsp Sahara
• 100 g milk
• 2 yolks
• 10 g gelatin
• vanillin

1. Soak gelatin in cold water or milk.
2. Thoroughly grind the yolks and sugar in an enamel bowl, and then add warm boiled milk.
3. Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. We combine the egg-milk mixture with gelatin. After complete dissolution of gelatin, add vanillin, mix thoroughly, and then leave to cool to 25 ° C.
4. Beat the chilled cream with a mixer until a thick fluffy mass is formed.
5. Combine whipped cream with chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liquor.

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preferences.

These dishes are worth a try.

Reviews and comments:

Rita 11/15/11
The mixer broke down, and it was lazy to whip with hands, so I tried to whip the cream with a blender. It turned out to be cream-butter, well, don’t really throw it away, so I smeared the cakes with it. The cake turned out awesome, thanks for the recipe, and the mixer will have to buy a new one :)

Masha 05/29/12
Prunes for the filling can be quickly ground with a blender. I pour boiling water for half an hour, dig out the bones, and then whack the pulp with water and you're done.

Evgeniya 07.11.12
The last time I bought a cake in a store, I swore that this was the last time I spent money on garbage ... And I kept my word, and when I tried your cakes with different fillings, now you can’t lure me with any store ones. Thank you!

Alyona
Eugene, thank you for your kind words! I also really like biscuits with whipped cream, and every time I come up with something new: either a filling with dried apricots, or with pieces of canned pineapple, or I invent an original impregnation of cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 28.02.13
I made a biscuit with cream and cocoa. very tasty and beautifully done. Alena, you write all the time that biscuit cakes need to be soaked. how do you do it and how much is needed for one cake?

Alyona
Olya, thanks for the comment and the good question.
Ideal impregnation for biscuit cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 gr. I have 100-150 ml. liquor. I really like amaretto soaked biscuits. If there is no liquor at hand, then you can take 60-70 ml. cognac, dilute it with water to make 90-100 ml. and add sugar to taste. And we soak the cakes with this cognac syrup.
For non-alcoholic impregnation, you can prepare any fruit syrup. To give the biscuit a coffee taste, the cakes are impregnated with coffee (natural with sugar). An example is the Tiramisu cake. It is impossible to say the exact amount of impregnation, it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 18.03.13
Please tell me, can you decorate the top of the cake with these creams: make sides, flowers? Do creams hold their shape well?

Alyona
Ekaterina, of the listed creams, butter cream with or without cocoa more or less holds its shape well. Custard and other forms do not hold well, mainly used to create a creamy layer between the cakes. To make the cream more dense, cream can be whipped in a blender (here it is important to prevent the moment of oil formation). It turns out a cream that is lighter than an oil one, but which lays down quite well when using a culinary syringe. The result is visible in my photos.

Valentine 25.03.13
The first time I cooked butter cream for a biscuit, I was very worried about how it would whip. Everything turned out great, the guests did not even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 24.10.13
Good afternoon. Sorry for the stupid question, I'm just learning... Tell me, please, as I understand it, that cream should be thick (like homemade), not liquid?

Alyona
Good afternoon, Anastasia! The cream must be fresh and full fat, with a fat content of at least 30%, preferably 35%. Cooking cream with reduced fat content, which is simply added to dishes, is not suitable for cream. Also, frozen cream or which has already appeared sour is not suitable. I buy cream in the store, I always choose the freshest. Fresh cream is always liquid.
P.S. Anastasia, if you are just learning, I would advise you to first master simpler creams, for example, butter cream with condensed milk or custard.

Anastasia 24.10.13
Alena, thank you very much for the detailed answer and advice. The biscuit will soak overnight and tomorrow I will make butter cream with condensed milk. Creamy is still scary to do.

Alyona
I'd love to know how the cake turned out. As for the buttercream, there is nothing particularly complicated. But still, it is better to first try to prepare the cream in a small volume, so as to learn. And when you feel all the subtleties, then you can already make cream for the cake.

Lelya 06.11.13
Biscuit is my weakness) And there are so many different options for cream that my eyes just ran up. I admit honestly, I always cook strictly as prescribed, I don’t change anything) I still don’t have enough experience for this. I liked the cream with liquor and prunes. I'll try to make it over the weekend! True, it confuses whether it will turn out too sweet?

Alyona
Lelya, the sweetness is very easily corrected. It is enough to reduce the amount of sugar. Take 2 tbsp. sugar instead of 3 tbsp.

Anastasia 08.11.13
Finally, the Internet has earned and I hasten to unsubscribe immediately! I decided to please myself with a delicious cake for my birthday)) I was very worried, because I didn’t always get a biscuit, and even before my mother-in-law (who bakes delicious tori) I wanted to brag! And lo and behold!! the biscuit turned out and soaked perfectly and the butter cream with condensed milk turned out !!! In general, the cake turned out great, everyone liked it and I was very pleased! Now I'm going to try new creams according to your recipes! Thank you very much!

Alyona
Anastasia, I am very glad that both the cake and the cream turned out well. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try a cake with whipped cream, it's generally a fairy tale))).

Anastasia 08.11.13
Elena, thank you so much for your advice! I will definitely try!

Victoria 11/25/13
My custard didn’t turn out and it smells strange of proteins.

Shurik 11/25/13
Victoria, an unpleasant smell from proteins can only be if the eggs are stale. It is generally better not to use them, and even more so for a birthday cake.

Alyona
Shurik, about the freshness of the products is a very true remark. Eggs, especially for cream or baking, should always be checked for freshness. The easiest way is to collect water in a deep bowl and lower the egg into the water. If the egg has sunk, then it is fresh. If it floats between the bottom and the surface, then so-so, if it floated to the surface, then it cannot be used for food.

Lilia 10.12.13
It's great when there is such a choice of cream for biscuit cakes, because most of all we love biscuit cake with cream and no other. I prepared all the options for the cream, but I didn’t succeed once with custard, now I want to carefully approach the recipe for making just such a cream. It always seems to me light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out really tasty, and the aroma is generally superb.

Oleg 03.01.14
My wife arranged a celebration of the stomach - she made a biscuit with condensed milk cream. Just like when I was a kid, thank you!

Alyona
Cheers, Oleg. And thanks for the feedback)))

Anna 01/12/14
But I did not see the recipe for sour cream. But this is just a great option for a cream biscuit. For 500 gr. thick sour cream, you need to take a glass of sugar and beat. Perfectly impregnates biscuit cakes!

Alyona
Anna, thanks, now I have a complete collection)))

Varya 01/15/14
I love biscuit cakes most of all, and such a list of different delicious creams is just the way. The classic cream is somehow already boring, so I'm picking up the recipe for vanilla cream, this is just what I need today. Thanks!

Tonya 20.04.14
I really liked the chocolate cream. I made a chocolate filling for a biscuit, it was still enough to cover the cake on top. Guests all dared, thank you!

Ksenia 21.06.14
I used buttercream for the cake. It seems to me that it suits the biscuit better than all the others. It turned out very soft and airy. Just a meal!

Lidia Mitrofanovna 26.10.14
For biscuit baking, I have already tried to make cream with condensed milk, and custard, and cream. I liked the creamy one the most, especially with cocoa. Now I decided to make butter cream with nuts. What will come of it and how this taste will suit the biscuit, then I will write.

Alyona
Lidia Mitrofanovna, be sure to write, it is very interesting to know your opinion about this cream.

Lidia Mitrofanovna 28.10.14
Prepared butter cream with hazelnuts (hazelnuts). The cream turned out quite tasty, spicy.

Olga 08.11.14
All recipes are good and correct. But I have 2 meringue cakes prepared by me, 2 high biscuit cakes, cut in half. Delicious but very sweet. I would like a variant of a thick, but slightly sweet cream with sourness. Please suggest options if possible. Thank you! I'm baking for my golden wedding!

Alyona
Olga, I would still recommend cream with cream, and to add sourness, use either prunes or jam.
How to cook cream with prunes, you can see. The amount of sugar in whipped cream can be reduced.
How to make a biscuit with cream and jam, see Jam, you can use any (with sourness).
You can also make cocoa buttercream. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Compound:
butter 100 gr.
cognac 1 tbsp
condensed milk 2 tbsp
powdered sugar 40 gr.
Add all the ingredients to the softened butter, beat with a mixer until smooth.
You can make Charlotte custard, just reduce the amount of sugar. There is no detailed description on the site yet, I'll post it tomorrow, I'll just cook it today.
Alternatively, you can try orange cream, such as in this recipe. But it is still a little dry for a biscuit, so I would lay another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. Quick and delicious, thanks for the recipe!

Victoria 30.12.14
I made Strawberry cream for biscuit cake according to this recipe ... why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely .. the cream whipped and thickened, but when everything was put together it turned out to be a liquid cream .. it didn’t look like a cream ..... the cream did not hold its shape, it looked like sour cream .... only the cakes ruined everything ...

Alyona
Victoria, don't panic ahead of time. Apply the cream on the cakes, and put the cake in the refrigerator. Cakes with creams, which include gelatin, must stand for several hours in the refrigerator for the gelatin to freeze (this is well known to everyone). If you planned to decorate the cake, then oil creams are made for these purposes. And don’t worry about biscuit cakes, they will only be more tender from additional impregnation)))

Victoria 31.12.14
Thanks a lot!! Happy New Year to you too!! I did just that ... but what should I do?)) Well, everything seems to be frozen .... we will try !! it will still be delicious .. the composition is good .... I just expected that there would be an air cream .. like in stores ... well, you see there is one chemistry there!))

Alyona
Victoria, if you wanted to get an airy strawberry cream, then you should have cooked it on whipped proteins, as for the Bird's Milk cake, with only one addition: season the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 06.01.15
And I, stupid, used to always buy a ready-made cream, I was afraid that it would not work. And as it turns out, there is nothing complicated here. I liked the custard, and vanilla, and sour cream, I will definitely take note of the recipes.

Dasha 11.02.15
Most of all I liked the chocolate cream, although I tried almost all the options. Especially if you soak the cakes with liquor, it will be just a bomb. In general, I adore chocolate, so I try to add it as much as possible in the form of chocolate drops even in baking. And on top of the cake I pour a thick layer of chocolate icing. That's the kind of chocolate addict I am.

Rosa 27.02.15
Our whole family just loves homemade cakes, a good selection of cream recipes. I'll take a look at a couple of new ones. Most of all I liked the cream with condensed milk, a delicate and soft creamy taste, and most importantly, it is prepared quickly and easily.

Lana 04/14/15
you will not tell me how to color creams for cakes with natural dyes, for example, beet juice. I squeezed the juice, added it to the cream, the juice flows to the bottom.

Alyona
It is easiest to color custard with juice or jam. When the custard is almost ready, add juice or jam to it. So that the cream does not turn out to be too liquid, reduce the amount of milk in it.
It is much more difficult with oil and protein creams, since oil and whipped protein practically do not mix with water (juice). To prevent the juice from draining, you can use gelatin, as in the case of strawberry cream, but such a cream is already more like a marshmallow.
The best natural color for cake creams is chocolate or cocoa. In general, to decorate a cake, there is nothing easier, more beautiful and healthier than nuts, candied fruits, candied or fresh fruit - two minutes and the masterpiece is ready.

Svetlana 06.07.15
In sour cream for biscuit it is written that sour cream is needed fatty and non-acidic, I did just that and it turned out to be butter.))))) Is there a recipe for sweet butter?)))

Alyona
Svetlana, sour cream is usually whipped for a short time, just a couple of minutes, just so that the sugar dissolves in sour cream.
If it so happened that you overdid it a little and whipped the butter (maybe you were sold cream), then it's okay. The first thing we do is decant the serum. Sweet butter can be frozen and then used for baking (butter pastry, shortcrust pastry) or for making butter cream with condensed milk.

Elena 01/28/16
Alena, hello. Question about vanilla cream Soak gelatin with milk or water from the indicated 100 gr. Or is it extra fluid? Thank you

Elena 01/28/16
Thank you very much. Alena, as a rule, I make cakes with cream: cream with cottage cheese. I would like to add something new, but what I did not know. I found a very interesting addition to cream from you. Thanks again.

Hope 02.06.16
Alena, tell me, what kind of cream can you use to smooth the sides of the cake? the biscuit cake itself with strawberries and sour cream, but the cream is liquid, soaked the cakes well, but it’s impossible to even out the sides ...

Alyona
Hope, in your case it is best to prepare sour cream with butter. It turns out denser and allows you to align the sides of the cake. How to prepare such a cream is described in detail in the "Monastic hut" cake (remove whey, add oil, etc.).
Alternatively, you can make butter cream with condensed milk or butter cream based on whipped cream. If you know how to whip cream, and you get it quite thick, then this is also a good solution. If there is little experience with cream, then opt for either the first option or oil cream.

Hope 10.06.16
Alena, thank you very much for your help))) I made sour cream with butter, everything turned out great! You have a very useful and interesting site) Thank you again)