Butter, creamy and custard variations of cake creams at home. Cooking quick and easy cream for homemade cakes

Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams have a sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts of the famous confectioners of France, England, Italy, recipes for already classic cake creams have developed. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material outlines the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.

meringue italian

Italian meringue is essentially a protein custard made from egg whites, sugar, water, and salt. This cream keeps its shape perfectly and is widely used to create mousses, decorating confectionery products, and also as a separate dish.

To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml of cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. Everything, the Italian meringue is ready!

Cream classic custard

Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, it can also be used to grease any sand cakes, fill tubes, eclairs.

To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Stir the custard mass constantly so that it does not curl. After boiling, it is cooled, if necessary, beat again.

Custard recipe video:

Bavarian cream

The Bavarian cream is more like not an ordinary cream, but a delicate mousse. For several centuries it has been served as a festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.

The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now cream of 33% fat content is whipped, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is usually used both for the preparation of the famous Tiramisu dessert (a gentle mass is smeared with layers of Savoyardi cookies) and for creating an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.

Whipped cream

Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar to them.

creamy cream

Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.

To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.

Protein cream

Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. With the finished mass, you can decorate cakes, fill tubules and baskets.

You can see the process of making protein cream in the video:

curd cream

Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.

sour cream

Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and fairly thick sour cream, the ideal fat content is 30%.

To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger one filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Oil cream

Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liquor, cognac, berry syrup to it.

Cake cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastry, in addition, such a cream has proven itself well in creating various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.

And the most popular cream for the cake is buttercream. It ideally holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery - as a rule, all the flowers and other figures that appear on them are made from butter cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally, lying at room temperature. It is unacceptable to warm up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

I want to offer you a recipe for a honey cake with vertical cakes. Looks very unusual! The cooking process is a little more complicated than making a regular honey cake, but it's worth it. And you will certainly succeed in surprising your guests with such a seemingly ordinary cake.

flour, honey, sugar, butter, eggs, soda, lemon juice, sour cream, cream, powdered sugar, raspberries

Honey cake recipe without oil. Fast, tasty and economical. Honey dough with nuts is prepared quickly and without problems, you will need a minimum of ingredients. As a result, you will get honey cake layers or one pie - depending on how you want to serve the honey cake. I made a simple homemade honey cake with cream. The cream is also without oil - from condensed milk and cream cheese.

flour, honey, walnuts, eggs, sugar, soda, cream cheese, condensed milk, cookies

Recipe for the popular American Red Velvet Cake. I can say for sure - this is the best red velvet cake recipe I have tried before. The cake on it is incredible! Velvety and juicy cakes without any impregnation, rich red color, with delicate butter cream. At the same time, all the ingredients are simple, familiar - it is not for nothing that this legendary cake has so many fans! If you are not yet familiar with Red Velvet, be sure to take the cake recipe into service. In addition, there is a reason - on the festive table in honor of March 8, such a cake would be very appropriate!

kefir, eggs, sunflower oil, butter, sugar, cocoa powder, flour, salt, baking powder, soda, dye, cream cheese, butter, powdered sugar...

When there is no time for a full-fledged cake, you can make such a "leaky" biscuit cake. Thanks to the holes, the chocolate cream contacts the biscuit more closely, and the cake, even without impregnation, turns out to be moist and tender.

wheat flour, eggs, sugar, baking powder, water, butter, sugar, cocoa powder, sour cream, coconut flakes

Delicate, delicious and very beautiful biscuit cake with a rich creamy taste. Air soaked biscuit, magic "Plombir" cream, which tastes like ice cream, and coconut flakes will give you an unforgettable pleasure!

eggs, sugar, flour, baking powder, vegetable oil, sour cream, eggs, sugar, butter, flour, vanilla sugar, sugar, water, lemon juice, coconut flakes

Quick cake "Napoleon" of three ingredients. I highly recommend cooking! In time, you will need 30-40 minutes plus time for impregnation. But the taste and tenderness of this cake is simply beyond words! All lovers of the Napoleon cake will be guaranteed to be delighted. Delicate soaked puff pastry cakes with delicious cream! A minimum of ingredients and time costs, but it turns out a simple, quick and tasty cake.

cookingclassy.com

This is a universal cream, suitable for a layer of biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

• 100 gr butter;
• 4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding in small portions of powdered sugar. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flourless custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

• 200 gr butter;
• 6 tablespoons of milk;
• 4 tablespoons of sugar;
• 2 eggs.

Instruction:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard is ideally combined with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

• 2 eggs;
• 30 g of starch;
• 100 g of sugar;
• 500 ml of milk;
• 50 g butter;
• 1 vanilla pod.

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 proteins;
• 90 grams of sugar;
• 250 gr butter;
• a pinch of salt;
• vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

• Cottage cheese or cream cheese - 500 gr;
• Butter 82.5% fat - 180 gr;
• Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 gr sugar
• a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

• 2 eggs
• 2 lemons
• 100 gr sugar
• 30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

Cake cream is always the perfect addition to almost any pastry. It doesn’t matter what the treat is based on waffle, biscuit or shortcrust pastry. The main thing is to choose a combination of taste. After all, the final result and the quality of taste harmony depend on it.

There are a huge number of creams for cakes, and every day new tastes and recipes for such wonderful dishes appear. In this connection, you can always choose exactly what you want for your favorite dish. Custard, creamy, oily, all these additions are prepared in different ways. But you can't do without them.

The main rule when decorating a cake is to decorate it beautifully. In fact, you need to choose the right cream and decorate baked cakes or other confectionery base with it. A delicious creamy mass will always emphasize the taste of the product, and without it it is difficult to imagine a real treat.

The cooking options for these products are divided into many categories, in which various additions are added. For example, gelatin, fruits, nuts. Creams are not only decoration, they perfectly impregnate the base, acting as a layer of this masterpiece.

Apply the creamy mass with a knife, pastry syringe or other dispenser. Butter is often used for decoration, because it is easy for them to decorate the product, especially if there is not enough skill in such a skillful business. Butter curd cream keeps its shape perfectly, so it is easy for them to level the cake.

Sour cream, after whipping, keeps its shape well and it turns out to be thick, so it is easy for them to decorate the sides and surfaces of confectionery masterpieces. In this case, food colorings are often used, which give brightness and a variety of color shades.

Known for its superiority and cream "Glasse", which is great for decorating cakes. It has a soft, buttery texture. The consistency of "Glace" is thick and it is pleasant for them to work, because it does not spread.

Butter and condensed milk cream is versatile and goes well with almost any cake. It impregnates products well, filling them with a wonderful and pleasant taste. It is widely distributed, it is prepared in a matter of minutes, so special pastry chef skills are not required here.

Protein custards are popular with both beginners and experienced cooks because they are airy, light, tender and do not contain fat. After decoration, they keep their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Cream Charlotte for cake

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a very delicious cream Charlotte for cake. Make it very easy and fast.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp brandy,
- 1 tsp vanilla sugar.

30.05.2018

Cream for eclairs

Ingredients: milk, sugar, wheat flour, eggs, butter, vanilla sugar

The most important thing in eclairs is a successful cream. Custard is considered a classic option, and it really makes delicious eclairs. We will be happy to teach you how to make the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
- 2/3 cup milk;
- 4 tablespoons wheat flour;
- 3 eggs;
- 100 gr of butter;
- vanilla sugar or any flavoring of your choice.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a tasty and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

lemon curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar
- 4 eggs,
- 1 tbsp water,
- 50 grams of butter.

23.04.2018

white chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make a delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

17.04.2018

Curd cream for cake

Ingredients: sugar, cream, cottage cheese

There are many different recipes for cream cake. But we would like to introduce you today to this very thing - cottage cheese. It is easy to prepare, it turns out delicious and is suitable for a variety of cakes.

Ingredients:
- fat cream 33% - 200 ml;
- homemade cottage cheese - 300 gr;
- sugar - 3/4 cups.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients: mascarpone, condensed milk, cream, vanillin

Half the success of a cake or pastry is a good cream. We recommend making mascarpone cream with condensed milk - you can't even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know what cream to make, I advise you to make this delicious custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp vanilla sugar
- lemon.

08.03.2018

Lemon cream for biscuit cake

Ingredients: lemon, egg, butter, vanillin, sugar

An excellent option for a sponge cake would be lemon cream. It's pretty thick, so it will hold up really well. And its citrus taste goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- egg - 1 pc;
- butter - 30 gr;
- vanillin - 0.5 tsp;
- sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Ingredients: butter, condensed milk

Medovik is often cooked with sour cream, but meanwhile it will be even tastier if you prepare a cream for it from butter and condensed milk. Don't believe? And you try it - see for yourself! And our recipe will tell you what and how to do.

Ingredients:
- butter - 200 gr;
- condensed milk - 1 can.

15.02.2018

Cream for "Honey cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Ingredients: milk, sugar, flour, salt, eggs, butter

Perhaps the most popular cream can be safely called custard. Everyone without exception likes it, desserts with it become tasty and beautiful. How to cook a classic custard, our recipe will tell you.

Ingredients:
- milk - 250 gr;
- sugar - 180 gr;
- flour - 2 tablespoons;
- salt - 1 pinch;
- egg - 1 pc;
- butter - 200 gr.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for the cake. The recipe is very simple and fast.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

Ingredients:
- 250 gr of butter;
- 200 gr of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Ingredients: cream, water, sugar, vanillin

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tablespoons water;
- 200 grams of sugar;
- 0.5 tsp vanillin.