Cream for covering sponge cake. The process of making biscuit cream

Biscuit cream comes in several varieties. Usually cakes from such a dough are soaked with sour cream, butter, protein, cottage cheese or custard. Their basic recipes are very simple and consist of only two or three ingredients, and the process of making the cream comes down to a simple whipping of products. So, for sour cream you only need sour cream and sugar. If you make a simple butter cream, then its main components will be condensed milk and butter. And for the protein cream, you will need egg whites and powdered sugar. More complex creams, such as custard, take longer to cook and contain more ingredients: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, all kinds of additives, you can endlessly create a variety of recipes for delicious creams, each time surprising guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you get a delicious chocolate layer for cakes or biscuits.

Often creams become not only a delicious filling for cakes and other confectionery products. Arranged in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts loved by both children and adults.

A simple custard recipe. In addition to impregnating biscuit cakes, it can also be used as an independent dessert. It is good to fill various cakes with this cream, such as eclairs or tubules. And if you send the custard to the freezer, then it will turn out to be real ice cream. Add a little vanilla - this will improve the taste and aroma of the cream.

Ingredients:

• milk - 2.5 l;
• sugar - 800 g;
• yolks - 10 pcs.;
• potato starch - 3 tbsp. l.;
• flour - 3 tbsp. l.

Cooking method:

1. Pour 2 liters of milk into a saucepan with a thick bottom, put on fire.
2. Put the yolks in a separate bowl, mix with sugar, beat into a fluffy mass with a mixer. Whisk until the sugar is completely dissolved.
3. Pour ½ liter of cold milk into the sugar-yolk mass. Whip it all up again.
4. Add flour and starch, mix well.
5. When the milk in the pan already comes to a boil (but does not boil), pour in the beaten yolks in a thin stream. In this case, constantly stir the cream.
6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After the appearance of bubbles on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
7. Cover the cream with cling film, cool and use to soak the cakes.

Interesting from the network

Delicate cottage cheese-orange cream has a fabulous taste. Any dessert based on it literally melts in your mouth. Perfect for chocolate sponge cakes, filling baskets and other pastries. The cream can be served as an independent dessert, sprinkled with orange zest, grated chocolate or cocoa powder.

Ingredients:

• cottage cheese - 600 g;
• orange - 2 pcs.;
• cream - 200 ml (over 33%);
• sugar - 5 tbsp. l.;
• gelatin - 20 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. We wipe the cottage cheese through a sieve or beat with a blender so that there are no small fractions left.
2. Soak gelatin in half a glass of cold water.
3. Peel oranges, remove seeds, cut into pieces. Using a blender, make puree, add sugar (2 tablespoons), mix well.
4. We warm the gelatin, but do not boil until completely dissolved, add to the orange puree.
5. Whip the cream, add to the grated cottage cheese.
6. We send the remaining sugar, lemon juice, orange puree with gelatin to the cottage cheese. Mix the cream well and use.

Sour cream combines both the speed of preparation and a delicate, slightly sour taste. Thanks to this amazingly delicious and very simple cream, the cake always turns out incredibly airy and lush. The cream is well suited for dry biscuits, such as honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

• sour cream - 500 ml (25% fat);
• powdered sugar - 1 tbsp.;
• vanillin.

Cooking method:

1. Put sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
2. Beat with a mixer at medium speed for 10-15 minutes. The mass should increase at least twice.
3. If desired, add chopped nuts, fruits, berries, coconut or grated chocolate.

This cream has been popular for decades. The secret of his success is clear. The cream is always obtained, quickly prepared from simple ingredients, great for soaking cakes, and for creating various decorations for dessert. In addition, it is also very tasty. If you want to make chocolate cream, add some cocoa powder.

Ingredients:

• butter - 200 g;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet;
• liqueur - optional.

Cooking method:

1. Take the butter out of the fridge in advance so that it warms up to room temperature. If you want to speed up the process, cut the butter into small pieces.
2. Put the softened butter in a separate bowl. Using a mixer, beat the ingredient until it becomes absolutely homogeneous and soft.
3. Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or boiled condensed milk. To give the cream an interesting taste and aroma, add a little liquor.
4. Beat the cream for another 10-15 minutes. The finished cream should keep its shape well and have a uniform consistency.
5. We impregnate the cakes with cream, using a pastry bag we make all kinds of decorations for dessert.

Now you know how to make biscuit cream according to the recipe with a photo. Bon appetit!

Homemade cake is the most delicious dessert in the world. Even a cake prepared according to a simple recipe from the family archive can become a real culinary masterpiece if soaked with delicious cream. Pay attention to the useful recommendations of experienced chefs who know how to make delicious sponge cake cream, and then your cake will always be the highlight of any home celebration or holiday:

• The more sugar you add to sour cream, the thicker its consistency will be. If you want to make a thin cream, then use store-bought sour cream, a thick cream is obtained from fatty homemade sour cream.
• When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.
• Before preparing sour cream, excess liquid should be removed from sour cream. To do this, transfer it to gauze folded in several layers, hang it so that the serum flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dried cream while whipping sour cream. They will give the cream the necessary density.
• For the preparation of creams, it is best to use not sugar, but powdered sugar. It is easy to prepare in a blender or buy in a store.
• Curd should only be used fresh. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
• Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries. Children especially love these desserts.

Sponge cakes are the undisputed favorites when it comes to a grand celebration, a social reception or a family dinner in honor of some event. There are many reasons for this. The biscuit is prepared quite quickly, it looks impressive, and it’s not even worth talking about the taste - it’s incomparable. Soft and airy cakes require an appropriate addition in the form of a gentle cream. It can be prepared from various ingredients, it is only important to choose the right combinations. We suggest you choose a cream recipe for according to your tastes and preferences.

Classic is always relevant

Since the biscuit itself is very airy and light, the cream should match it. The simplest, but win-win option is whipped cream. All you need is to buy at least 33% heavy cream and beat it with a mixer with added sugar to taste. If you plan to make a chocolate cake, then you can add melted chocolate or a special ready-made chocolate-flavored sauce. This is probably the fastest and most delicious

Simple but tasteful

In fact, there are various types in particular for biscuit. If you do not like sugary sweet desserts, then sour cream is ideal for you. It can be prepared by whipping sour cream with powdered sugar. Raspberries, strawberries, blueberries or any other of your choice will help make the taste more interesting.

For the joy of children

A very popular and especially loved by children recipe for sponge cake cream includes two simple ingredients - condensed milk and butter. In this case, you can use both regular and boiled condensed milk. If you wish, add cocoa powder, chopped nuts or grated chocolate to the cream.

Exquisite cream for delicate natures

The listed types of creams are the easiest and fastest. For those who are not afraid of difficulties and like to conjure in the kitchen, we offer more interesting options. A delicate cream with a delicate creamy aroma can be prepared on the basis. It is cooked like this: milk (3 cups) is boiled with sugar (3 tablespoons), starch (3 tablespoons) is diluted in 1 cup of milk and mixed with boiled milk. A little vanillin is also added there. Kissel is cooked on low heat with constant stirring. Then it should be cooled and beat with a pack of butter until airy. A cake with such a cream will turn out to be moderately sweet, tender and soft.

Health Benefits

If you care about health and prefer healthy products, then here is a recipe for cottage cheese sponge cake cream. In a deep bowl, beat 400 grams of cottage cheese, 3 tablespoons of sour cream, a little butter (50 grams), half a glass of sugar and two soft bananas. You should get a homogeneous air mass. Layer it with alternating cream with strawberries and banana slices. Even a small piece of such a cake will saturate, but it will not harm the figure. Berries will give it freshness, and cottage cheese will be a great alternative to heavy cream and condensed milk.

... and figures

Another, one might say, dietary cream recipe is based on egg whites. You just need to beat the chilled proteins with a drop of lemon juice and sugar to taste until soft peaks appear and immediately grease the biscuit cakes with this cream. Your cake will turn out very light, almost weightless.

Agree, from such a variety of options it is easy to choose a cream recipe for a biscuit cake, no matter how demanding the tastes of your guests are.

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 powdered sugar in portions, add vanilla.
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 whisk, 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.

You have decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you do not want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the biscuit with custard.

Baking takes a minimum amount of time. In these minutes, you can easily make a filling for a cake or pastry. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet treat takes place.

Biscuit Ingredients

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if, in addition to it, custard will go. Biscuit photos can be viewed in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.

• Four eggs.
• One glass of granulated sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one sachet) of vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want the cakes to be brown).

Cooking biscuit cake

As we have already said, the custard biscuit is prepared very quickly, which cannot but please the hostess, who wants to have time to preen herself for the arrival of guests.

So, in a separate bowl, mix four chicken eggs and sugar. After that, add the baking powder and beat all the ingredients thoroughly again. As soon as lush foam begins to appear, you can add vanillin. After that, gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small dish, break the chocolate into it and put it in a water bath. You don't need to pour a lot of water. But make sure that it does not boil away in the process of melting chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into a mold.

Even if you are making cakes, first bake a large cake, and then cut it as you like. It's convenient and fast. Do not forget to pre-lubricate the form with oil or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives advise giving the cakes a little "walk" in the heat. Five to seven minutes have passed - you can take out the cakes and cool them.

Custard and its varieties

Cakes are prepared in the same way, which cannot be said about custard. The recipe for a biscuit is different for every housewife. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.

Today we will consider all these options and learn how to make delicious custard in milk for a biscuit. It should be noted that it is this layer for cakes and pastries that is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and do not know how to pamper their household.

Classic variant

So, let's start with the most popular option - classic custard (biscuit recipe). Most often it is used for a layer of biscuit cakes. Since the cream does not keep its shape well, it is whitish-yellow in color, a little gelatinous, it is considered ideal only, like cakes.

Required products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A bag of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three or four chicken eggs.
• 15 grams of butter.

Most of the time in the preparation of the cream is the preparation for the work of such an ingredient as flour. If we are talking about custard - a classic for a biscuit, then this item should by no means be neglected.

So, pour the flour on a small baking sheet and put it in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut flavor, which is what we are trying to achieve from the very beginning.

While the flour is cooling, move on to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is beaten, the tastier your custard biscuit will be.

We put a large pot on the stove, pour water. This will be a water bath, in which the miracle of making custard takes place. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar to it. When the milk boils, we begin to add the egg mass to it. Try to make it flow in a thin stream, do not “thump” everything at once into the pan. The time it takes for the cream to thicken is about ten to twelve minutes.

Now you can take it off the heat and pick up the mixer again. While you are whipping the cream, you will need to add the melted plum to it. butter and vanilla powder. The classic version is ready. We leave to cool. You can now start decorating the cakes.

lemon variant

For those who love citrus fragrant layers in pastries and cakes, this custard option is perfect.

Ingredients:

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze juice from all three lemons. Grate the zest from two fruits. Add icing sugar and eggs to the zest and juice. We begin to mix the ingredients with a mixer. Leave the mixture for half an hour to infuse and saturate with lemon flavors.

When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate it with oxygen. Add butter. We put in a water bath. Unlike the classic recipe, custard with lemon juice will harden an order of magnitude faster. Cooking time: five to ten minutes.

French on yolks

Biscuit with custard according to the French recipe will differ from the usual classic version. Here, only yolks are involved in the recipe, hence the bright saturated yellow color and lightness of the mass.

Ingredients:

• three egg yolks;
• half a liter of milk;
• 75 g of sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with sugar. As soon as the mass becomes bright yellow, you can add milk and flour to it. While the mass will beat, put in advance a water bath. Save your time.

When the cream begins to thicken in a water bath, add vanillin, vanilla there. sugar or fresh vanilla pod (whatever you have on hand). If you add bean vanilla, then remove it immediately after the cream is ready and removed from heat.

This type of custard is richer in taste and denser in texture. It can be safely used not only to layer cakes, but also to decorate the top.

chocolate variant

This cream will turn out fluffy and tender, and even richly chocolate. A great option if you are baking for kids with a sweet tooth.

Ingredients:

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the proteins are separated from the yolks. In the latter, add cocoa, granulated sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, beat, try not to have lumps. We connect the two masses and put in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from fire, let cool.

While the cream is cooling, beat the whites into a strong foam. Gently and carefully fold the whipped egg whites into the cold cream. Ready!