Cream for cake with gelatin and jam. Cream sour cream with gelatin

What makes cakes and pastries special? Of course, cream. Butter, custard, whipped cream - various recipes can be used for desserts. It is worth noting the yogurt cream separately. It will make the cake airy and keep your waist slim. Because it doesn't have a lot of calories!

Yoghurt cream is made with gelatin and cream. It is thanks to these ingredients that it does not flow and freezes well. In another case, a very liquid consistency is obtained. The finished yogurt cream for the cake resembles a soufflé. He is so airy and affectionate.

When cooking, gelatin is soaked, but not heated. For those who do not love this product, it is possible to use agar-agar. This gelling agent from algae is much stronger than gelatin.

When whipping cream for yogurt, the main thing is not to overdo it. The finished mass, due to overly strong whipping, delaminates much more often, the cream is obtained with pieces of butter. Correctly whipped cream should not be dense. If you scoop them up with a spoon, then the cap is clearly visible in the mass.

Curd-yoghurt cream

Compound:

• Cottage cheese (preferably rustic) - 500 gr.
• Yogurt - 400 gr.
• Gelatin - 20 gr.
• Sugar - 4 tablespoons
• Water (juice) - 120 ml.

Cooking:

1. Pour gelatin with water or juice for 40 minutes. During this time, prepare the cottage cheese. If it is grainy, pass through a sieve. Pasty curd maybe. Add yogurt to the mass and grind well again. Whisk in sugar while beating.
2. Gelatin put on a slow flame and heat until the crystals dissolve. Cool the mixture. While whisking yogurt and cottage cheese, pour gelatin solution into them. Put the finished curd-yogurt cream in the refrigerator to fix. At the end, put it on the cake with a spoon. Smooth out.
3. The cream can also be used as an independent dessert. To do this, put it in bowls, decorate with fruit or pour chocolate. Place in the refrigerator until completely solidified.

Yoghurt Cake Cream: Recipe

Compound:

• Yogurt - 500 gr.
• Fat cream (from 30 percent) - 300 gr.
• Powdered sugar - 3 tbsp. l.
• Gelatin - 30 gr.
• Juice - 150 gr. (it is possible to use the same flavor as yogurt)

Cooking:

1. Pour gelatin with juice and allow it to stand so that it swells. Whip the chilled cream until it rises in size. Add powdered sugar. Easy to whip up yogurt. Pour gelatin into it. Mix carefully. Pour the yogurt-gelatin mixture into the whipped cream in a narrow stream. Stir the cream again.
2. Put the finished cakes in a detachable form. Apply to any cream, lay the cake on top. Leave to harden in the refrigerator.
3. If you are afraid that the cream will be visible from under the cake, it is possible to wrap the cake with a biscuit. To do this, bake a layer of dough, and wrap it in shape, like a side. Then they put the cakes and smear them with cream.
4. If you do not have cream, then it is possible to prepare a cream without them.

Yogurt cream with syrup

Compound:

• Yogurt - 400 gr.
• Jam syrup - 3 tbsp.
• Gelatin - 1.5 tbsp.
• Water - Art.

Cooking:

1. Dissolve gelatin in warm water. Add it to the water and let stand for 1 hour. Put the mixture on a small flame and heat until the gelatin dissolves. Pour in the syrup. Watch the fire - the mixture should not boil! Excessive heating will cause the finished yogurt cream to not harden.
2. Then you need to allow the mixture to cool and pour yogurt into it. Mix. Put the cake in a mold and pour cream on top of it. Allow the cake to stand at room temperature, and then refrigerate until set.
3. The cake is decorated with a fairly thick layer of yogurt cream. As it cools, it will turn into a soufflé. A narrow layer will not be felt. The number of ingredients may vary. In most cases, 900 gr. products leaves 20-30 gr. gelatin. When glorified in cakes, the cream can be combined with jam or thick jam. In addition, sliced ​​\u200b\u200bfruits and berries are also preliminarily laid out on the cake.

Yoghurt Cream: Dessert Recipe

Yoghurt cream is available for breakfast. It is needed, perfectly satiates and has a gentle taste.

Compound:

• Yogurt -125 ml.
• Gelatin - 30 gr.
• Milk - 5 tbsp. l.
• Syrup - 4 tbsp. l.
• Protein 1 egg
• Lemon juice - 1 tsp

Cooking:

1. Soak gelatin. Leave it to swell for 30-40 minutes. Add water to it, heat the mixture until dissolved. Refrigerate gelatin mixture. Add yogurt and syrup to it. Beat chilled egg whites to peaks.
2. Whilst beating, pour lemon juice into it in a narrow stream. Add the finished protein in a spoon to the yogurt mixture. Mix carefully. Put the cream in bowls or bowls and refrigerate until completely solidified (2-3 hours). Garnish the finished dessert to taste, pour over the syrup.

The most entertaining thing about yogurt cream is the opportunity to experiment. His tastes may vary. The cream is prepared with the addition of condensed milk, pieces of fruit, syrup and juice. Curd-yoghurt cream is especially optimal! It resembles a soufflé and can be fully enjoyed as an independent dessert.

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Sour cream with gelatin is quite popular in home cooking. It is ideal not only for decorating cakes and pastries, but also as a dessert.

The cream is dense, with a delicate texture. Preparing it is pretty quick and easy.

To prepare sour cream with gelatin for a cake, prepare the products according to the list.

Pour gelatin into a small container, pour it with milk or water, mix and leave for 30-40 minutes to swell. I advise you to pour gelatin with milk, then the cream will turn out to be more delicate. We heat the swollen gelatin in a way convenient for you: on the stove or in the microwave, but do not boil. Then cool until warm.

In another container, mix sour cream, powdered sugar and vanilla. Beat with a mixer at medium speed for 2-3 minutes.

Continuing to beat, pour the gelatin that has cooled to a warm state into the cream in a thin stream. Stir until smooth at medium speed for 1-2 minutes.

The most delicate sour cream with gelatin is ready.

For layering cakes, use it immediately. To decorate the cake, the cream must be cooled in the refrigerator. As soon as it begins to "grab" a little, put it in a pastry bag and decorate the cake.

Sour cream with gelatin can also be served as a dessert. As soon as the sour cream begins to “set”, put the cream in vases, layering, if desired, with berries or pieces of fruit, and put it in the refrigerator to stabilize.

Many housewives have heard about the merits of sour cream with gelatin for a cake, and above all, they include the property of the most delicate creamy mass to maintain the desired shape. Such a cake looks the most advantageous due to originality and increased height. But few people decide on their own to make a cream of sour cream and gelatin. And it’s completely in vain, the step-by-step recipe below will reveal all the features of creating an exquisite dessert.

Recipe for sour cream and gelatin cake cream

Ingredients:

• fresh sour cream with a fat content of about 20% - 400 grams;
• sugar - 5 tablespoons / powdered sugar - 4 tablespoons;
• gelatin - 1.5 teaspoons;
• warm boiled milk - 1/2 cup;
• vanillin - to taste.

Cooking:

1. We place the gelatin in a small container and fill it with warm liquid, stir and leave aside for 30 minutes to swell.
2. We put the container with gelatin in a water bath, cook, stirring constantly until the gelatin particles are completely dissolved and a homogeneous mass is obtained. Allow the mixture to cool to a warm (but not cold) state.
3. Before thickening the sour cream with gelatin, beat the sour cream with sugar / powdered sugar with a mixer until a homogeneous lush texture is formed.
4. Add vanillin to the sour cream-sugar mixture, and continuing to beat, gradually introduce the dissolved gelatin mixture in portions. Beat for a few minutes until the mass acquires a light beige-creamy shade. We place the resulting mass in the refrigerator.
5. After a short cooling, the cream should be poured onto the cake, located inside the detachable form and cooled until completely solidified.

Experienced chefs advise dividing a thickened with gelatin into two parts. The first part, chilled in the refrigerator, is laid out on the cake, and cream at room temperature is poured on top, and after that the whole structure is sent to cool.
If desired, you can slightly diversify the sour cream with gelatin for the cake by adding lemon juice, raspberries or pieces of fruit to the recipe.

There are many different creams for making desserts. We will now tell you a recipe for making sour cream with gelatin for a cake.

Sour cream with gelatin for biscuit

Ingredients:

• sour cream 20% fat - 200 ml;
• gelatin - 10 g;
• - 100 g;
• water - 50 ml;
• vanillin - 1 teaspoon.

Cooking

Pour gelatin with water and let it stand for a while so that it swells. After that, the resulting mass is set over a saucepan with boiling water and brought to complete dissolution, stirring constantly. In this case, it is imperative to ensure that the mass does not start to boil, because then all the properties of gelatin will be lost. Set aside the dissolved gelatin to cool. Now beat the sour cream, adding vanilla and powdered sugar. The amount can be increased or decreased based on personal preference. And in order to make the sour cream more magnificent, it is better to put the dishes in which we will whip it for 30 minutes into the freezer. Pour the dissolved gelatin in a thin stream, without stopping the whipping process. When the sour cream mass is completely homogeneous, it can be safely applied to biscuit cakes.

Sour cream curd cream with gelatin for cake

Ingredients:

• sour cream - 400 g;
• gelatin - 30 g;
• - 400 g;
• cherries - 300 g;
• sugar - 200 g;
• vanillin - to taste.

Cooking

Remove the pits from the cherries and sprinkle the berries with sugar. Puree it all in a blender. In the resulting mass, add cottage cheese, vanillin and grind everything again. Gelatin pour about 50 ml of water. After it swells, put the dishes with the resulting mass in a water bath and bring to dissolve the gelatin. Cool and add the mixture to the curd-cherry mass, add sour cream and stir well. The resulting sour cream for a biscuit cake with gelatin is immediately applied to the cakes.

Sour cream with gelatin and fruit

Ingredients:

Cooking

We dilute gelatin in milk. After about half an hour, when the gelatin swells completely, put the dishes in a water bath and, stirring, bring it to complete dissolution. After that, the mass is allowed to cool. Now beat sour cream well, add powdered sugar, beat again. Slowly add the gelatin mixture and mix well. Now add fruit pieces. It can be absolutely any seasonal fruits and berries. And in winter, you can safely add pieces of canned fruit, but at the same time you need to make sure that too much excess liquid does not get into the cream with them. Once again, stir our cream well and use it for its intended purpose.

Cake without cream is just sweet bread. Cream is not only a delicious treat and an additional component of a confectionery product, but also an edible material for decorating cakes, pastries, desserts, and sometimes snacks - after all, gelatin-based creams are not only sweet. Any product decorated with cream looks like a real work of art that guests admire, the hostess is proud of, before eating.

It is always difficult for novice confectioners to achieve the necessary cream consistency so that it does not blur on the surface of the cake. What to do if you really need to make a cake with your own hands, but it's scary to get to work because of the difficulties in making the cream?

A win-win option is a cream based on gelatin. After all, the gelling component helps to easily achieve the desired result without much effort!

You just need to remember a few simple rules for making creams on gelatin, and practice on the proven recipes below.

Cream with gelatin - basic technological principles

A good cream has a uniform plastic and lush texture, which is not always possible for housewives. Creams are prepared by whipping, brewing, using mixed methods. First, let's look at some useful tips that are sure to come in handy for novice confectionery masters. Remember the most important rules:

• In order for the cream to always turn out the first time, strictly adhere to the recipe, technology and use only the freshest and highest quality products.
• For the preparation of protein creams, it is especially important to use only dry and fat-free dishes. Proteins must be fresh and chilled for whipping. Always add a pinch of salt to speed up the process and increase the fluffiness of the protein mass, even if salt is not indicated in the recipe.
• Cream based on cream, prepare in small parts, gradually increasing the speed of whipping. For large volumes of buttercreams, a mixer or food processor of adequate capacity is required. Watch the whipping time carefully to prevent the whey from separating. For creamy souffle creams, cream with a fat content of 33% is used. Beat them chilled, preferably on an “ice cushion”, immersing a container with cream in a bowl filled with ice water or crushed ice.
• Cottage cheese cream with gelatin will turn out to be tender and homogeneous if greasy and fresh cottage cheese is rubbed through a sieve twice. In some cases, it is allowed to use a blender to grind curd grain.
• You can always replace sugar with powdered sugar, but it is not always possible to do the opposite.
• All products in their composition contain water, in different quantities. For the preparation of creams, it is very important to maintain a balance of liquid and solids. Therefore, pay attention to the size of the eggs, do not increase the amount of sugar to taste without adding proportionally solid ingredients (melted or dissolved sugar is liquid!).
• In souffle creams, if there are fruit components in the composition, it is better to use agar instead of gelatin. Agar is a gelling vegetable product that does not melt at high temperatures, which is very convenient if you need to serve a dessert with cream to the table in hot weather.

It is not always possible to prepare a cream according to a recipe that was found on the Internet and liked it very much, because ordinary housewives may have shared it, forgetting to state the important subtleties of the technology or pointing out the list of ingredients “by eye”. It follows from this that basic knowledge about the properties of products, biochemical processes occurring during their thermal and mechanical processing is necessary. Read recipes thoughtfully so as not to get into a mess.

Important! The preparation of confectionery products does not tolerate approximate measures of weight and the principle “and so it will do!”

Protein Custard on Gelatin - Basic Recipe

Such a cream can be used to decorate cakes and pastries, as it retains a lush and stable texture for a long time, does not settle or blur. Many sweet tooth like it because of its low fat content. To use as a cake layer, increase the gelatin content by 1.5 times.

Ingredients:

• water - 100 ml;
• egg whites - 2 pcs.;
• sugar - 200 gr.;
• cocoa - 25 gr.;
• vanillin - 5 gr.;
• gelatin - 17 gr.;
• vegetable oil - 25 ml;
• citric acid - 2 gr.

Cooking:

1. Pour gelatin with cold water and leave to swell.
2. Dissolve sugar in 100 ml. warm water, put in a water bath and cook until boiling. Add citric acid and cook for another 5 minutes.
3. Add vanilla and cocoa to the finished syrup. Cocoa must first be sieved through a strainer to prevent the formation of lumps in the syrup.
4. Thoroughly mix the syrup with a whisk, pouring in the vegetable oil in a thin stream. Use refined sunflower or any refined nut oil.
5. Beat the chilled proteins in a clean and dry bowl, adding a pinch of salt (no more than 1 g). Protein mass should increase in volume by 7 times. Check readiness: turn the egg white bowl upside down, and if the mass does not drain, then the egg whites are ready.
6. Pouring a thin stream of hot (!) Syrup into whipped proteins, reduce the speed of the mixer to medium speed.
7. Dissolve the swollen gelatin in a water bath. The temperature of the liquid should not be higher than 25 ° C, otherwise the gelatin will lose its gelling properties.
8. Following the syrup, also gently add gelatin, dissolved and filtered, into the cream. Stir the cream with a spatula (do not use a mixer at this point, otherwise the cream will begin to settle).

Transfer the finished cream to a pastry bag and use to decorate the cake until it starts to harden. An example of decoration can be seen in the video (below). If the cream is intended for another dessert, then spread it into molds and refrigerate for a couple of hours.

Note!

Sugar syrup can be cooked without using a "water bath", but you need to make sure that the syrup does not burn. In an open container, at high temperature, the syrup crystallizes, sticking to the edges of the container. Citric acid is added to the finished syrup, boiled down to the “soft ball” test, to prevent crystallization.

Before boiling the syrup to the required consistency, the reverse process occurs - crystallization, if the dishes remain open. And you will have to open the lid - the syrup will have to be constantly stirred. These are the difficulties that housewives face when making syrup at home.

By covering the container with sugar and water with a lid and putting the syrup to steam, you can safely move away from the stove and do other things, occasionally checking the readiness of the syrup.

Sour cream with gelatin

The second recipe, which is very popular, is sour cream. But even when preparing it, housewives often face difficulties. When sugar is added or in combination with fresh fruit, whey is actively separated from sour cream, and the cream quickly loses its stability, especially if sour cream has a low fat content. The addition of gelatin eliminates this problem.

Ingredients:

• sour cream (25%) - 400 gr.;
• powdered sugar - 180 gr.;
• vanilla sugar - 8 gr.;
• warm water or milk - 120 ml;
• instant gelatin - 20 gr.

Melted dark chocolate can be added to this recipe if desired. It must be introduced into the cream last, stirring with a spatula.

Cooking:

1. Transfer the sour cream to a gauze napkin folded in 4 layers. Place on a tray and refrigerate for 5-7 hours. You can make sour cream ahead of time by leaving it in the fridge overnight to remove the whey. At the bottom of the container into which the whey will drain, pour a pinch of salt: it will quickly draw out excess moisture from the sour cream.
2. Sift the powdered sugar and combine it with the prepared sour cream, mixing the mass with a spatula. Add vanilla.
3. Dissolve gelatin in water or milk, strain and add to sour cream. Mix thoroughly, and the cream of sour cream with gelatin is ready!

Sour cream on gelatin is suitable for the preparation of delicate desserts, with the addition of fruits. It can be used as a layer in the preparation of cakes.

Advice!

To make sour cream thicker, cocoa powder, cornstarch, butter can be added to it. Add fresh fruits to sour cream only after preliminary preparation - they must be sprinkled with a mixture of powdered sugar and cornstarch.

Butter cream with gelatin

This cream is also versatile in the preparation of confectionery and unusually easy to prepare. A drop of beet juice will give it a pinkish tint, and in general here you can experiment with any food coloring.

Ingredients:

• Cream (33%) - 200 ml;
• Powder - 100 gr.;
• Vanillin crystalline - 4 gr.;
• Gelatin (powder) 10 gr.;
• Milk (8%) - 75 ml.

Cooking:

1. Beat the chilled confectionery cream in a tall bowl, gradually increasing the speed of the mixer. It is desirable that the bowl be metal, and it must be cooled in the freezer before work, or placed on an “ice pillow”, or lowered into a container filled with ice water.
2. Mix the powder and vanilla, sift and add to the whipped cream, in small pieces. When adding the powder to the cream, work with a silicone spatula. Stir the cream with movements from the edge of the bowl to the center and from the bottom up.
3. Dissolve gelatin in warm milk, strain through a strainer and carefully pour into the creamy mass, stirring constantly with a spatula. Gelatin solution should have a temperature not higher than 18ºС!

If the cream needs to be colored in different colors, then it is better to introduce liquid dyes into milk prepared for gelatin, and the powder can be added to powdered sugar.

Useful information for beginners!

Milk fat dissolves at room temperature, gathering into large clumps of fat that are difficult to beat with a conventional household mixer. Cream turns into cream much faster when chilled, as cold fat molecules break down faster and combine with the water (serum) contained in the cream, while saturating the cream with oxygen.

Cream of yogurt and cream with gelatin

The consistency of the cream prepared according to this recipe is especially tender and light, similar to ice cream. This delicacy will appeal to those who watch calories, but children will be most delighted, because the composition of the ingredients is not only safe, but also useful for gourmets.

Cream based on yogurt and cream can be used as an independent dessert, decorated with fruits, nuts and chocolate, but it is also suitable for connecting cake layers.

Ingredients:

• natural yogurt (10%) - 300 ml;
• powdered sugar - 300 gr.;
• gelatin - 20 gr.;
• water - 125 ml;
• cream (35%) - 450 ml;

Cooking:

1. Dissolve the gelatin in warm water and let it cool to room temperature.
2. Pour the yogurt into a deep bowl, and beat at medium speed, adding half the powdered sugar and pouring in a thin stream of melted gelatin. Do not forget to sift the powder, and add it in parts, preventing the formation of lumps. Place the container with the yogurt mass in the refrigerator for a while.
3. In a separate larger bowl, whip the cream as described above, adding the rest of the sugar and vanilla.
4. Add the yoghurt part of the cream to the whipped buttercream. Stir and let set in the refrigerator.

Such a cream can be prepared with the addition of chocolate or cocoa powder, boiled condensed milk.

Curd and sour cream with gelatin

Delicate cottage cheese dessert is prepared in a cold way in 20 minutes. It can be supplemented with fruit or chocolate, laid on a biscuit base.

Ingredients:

• cottage cheese 19% - 500 gr.;
• sour cream 20% - 200 gr.;
• butter 82.5% - 120 gr.;
• powdered sugar - 350 gr.;
• gelatin - 40 gr.;
• vanilla extract - 4 mg;
• milk - 150 ml.

Cooking:

1. Dissolve gelatin in warm milk.
2. Combine cottage cheese with sour cream, and beat the mass with a blender, add ½ part of the powder.
3. Rub the second part of the sugar white with softened butter.
4. Combine curd mass with whipped butter. Continue beating with a mixer, gradually pouring milk with gelatin.

The consistency of this cream resembles thick sour cream. It must be poured into a detachable form, on a biscuit cake, let it harden in the refrigerator for two hours. If desired, the top can be decorated with fruit slices, pour fruit jelly.