Fashionable creams for biscuit cakes. Cream of condensed milk for biscuit

Cream for a biscuit - at first glance, a completely elementary question: well, you think, the problem is big, just grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That's how it is, but what will you answer if you are told that there can be dozens and even hundreds of options for cream for a biscuit cake? And among them you need to find the one that best suits your taste preferences?

1. Custard for sponge cake

The most common, most affordable, easiest and lightest custard, which is great for layering biscuit cakes. Do not boil it into a thick mass - for it to be tasty, this cream should be slightly watery.

Ingredients:

• 500 ml of milk;
• 1 egg;
• 2 tbsp. l. flour;
• 1 cup of sugar;
• vanilla essence;
• 30 g butter.

Mix sugar and flour, add the egg, grind into a homogeneous mass. Pour in the milk, mix, put on the stove and boil over low heat with constant stirring until light "puffing". Add the butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice: to ennoble the taste of a budget custard, replace milk with low-fat cream, and instead of vanilla essence take natural vanilla.

2. Sour cream for biscuit cake

Sour cream for biscuit is one of the absolute favorites. Its subtle sourness is perfectly combined with the sweetness of the dough, making its taste more interesting and richer. Cooking is not difficult, however, one important condition must be observed: sour cream must be good quality And high fat. Preferably, of course, farm or homemade. Alas, store sour cream product obscure etymology will not allow you to please the family with a delicious biscuit cake with sour cream.

Ingredients:

• 450 g of sour cream with a fat content of at least 25%;
• 150 g of powdered sugar;
• 1/4 tsp vanillin.

Put sour cream in a suitable bowl. Turn on the mixer and gradually add the powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanilla (or pour in half a teaspoon of vanilla extract).

Advice: if the sour cream seems liquidy and not fat enough to you, try weighing it out - put it in several layers of cotton fabric and hang it over the sink for a couple of hours. The whey will go away, the sour cream will beat better and easier.

3. Cream on whipped cream

Lush, light, airy, weightless - all this is about cream on whipped cream. Fat, however, this cannot be taken away, but who said that the cake must be low-calorie? That's why he's a cake!

Ingredients:

• 500 ml cream with a fat content of at least 33%;
• 70 g of powdered sugar;
• 5 g vanilla sugar.

Put the cream in a bowl, turn on the mixer. We begin to beat at low speed, gradually increasing the speed and pouring in the powdered sugar. When the mass increases significantly in volume and keeps its shape well, pour in vanilla sugar. The cream is ready.

Advice: if you are unlucky and the cream you bought is not high in fat and does not want to whip in any way, turn a blind eye to the absolute usefulness of homemade food and add cream whipping powder to the cream - this is a neutral taste thickener, which, as a rule, includes modified starch .

4. Yoghurt biscuit cream

Easy! No, the easiest! And absolutely helpful. It is done elementarily, it tastes weightless and very summery. This cream goes well with fresh fruit and berries, which, in turn, are great addition to any biscuit cake.

Ingredients:

• 500 ml full-fat yogurt (at least 9%);
• 150 ml of heavy cream (at least 33%);
• 20 g of gelatin;
• 70 ml of water;
• 100 g of powdered sugar.

gelatin pour water room temperature, leave until swelling, then dissolve until smooth over minimal heat, remove from the stove. In parallel, beat the chilled cream until stiff. lush mass. Separately, beat yogurt with powdered sugar.

We introduce gelatin into the yogurt with a thin stream, while working with a mixer. After mixing, remove the mixer. Using a spatula, gently fold the cream into the yogurt and fold together. We hide the cream in the refrigerator for 5-7 minutes, after which you can layer the biscuit.

Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - so the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in texture.

5. Curd-yoghurt cream

Light, but solid, with a pronounced sour-milk note, pleasant, refreshing. The cream hardens well, but remains quite airy.

Ingredients:

• 400 g of drinking yogurt;
• 500 g of fatty soft cottage cheese;
• 25 g gelatin;
• 100 ml of water;
• 100 g of powdered sugar.

Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix it with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately, pour the gelatin with water at room temperature, leave it for 5-10 minutes until it swells, then heat it over low heat until the mass becomes completely homogeneous, after which pour it into the curd-yogurt mixture in a thin stream with constant stirring with a mixer. We put it in the refrigerator for 5-7 minutes - the cream is ready.

Advice: when choosing cottage cheese, try to find a quality rustic or farm product- soft, without grains. Such cottage cheese will best “lie down” in the cream, be smooth and perfectly connect with the rest of the ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar to suit your taste.

6. Cottage cheese cream for biscuit cake

Very bright, characteristic cream. You can’t confuse it with anything and you won’t exchange it for anything if you try at least once.

Ingredients:

• 340 g soft fatty cottage cheese;
• 115 g softened butter;
• 100 g of powdered sugar;
• vanilla or almond essence to taste.

Put the cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, drip flavoring and beat until a fluffy smooth mass is obtained. Curd cream is perfectly stored in the refrigerator for several days without losing its properties.

Advice: try it instead of cottage cheese cottage cheese(like "Almette") - the cream will acquire very interesting flavors, will be more refined and elegant.

7. Curd fruit cream

Delicious, light, rich. This cream successfully combines the sourness that sour cream gives, the creamy taste of cottage cheese and a bright fruity note.

Ingredients:

• 200 g soft cottage cheese;
• 300 g fat sour cream;
• 100 g of powdered sugar;
• 200 g of fruits or berries (strawberries, blueberries, peach, banana).

Beat sour cream with powdered sugar until fluffy, add cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer, gently mix the cream with finely chopped fruits or berries.

Advice: the success of this recipe depends on the quality of the sour cream, most of shop products will not give the desired lush texture, so it is recommended to take rustic fat sour cream.

8. Butter cream for biscuit

Not a cream, but a delight! Very stylish and sophisticated. By the way, this cream keeps its shape perfectly - with its help you can not only layer biscuits, but also decorate cakes.

Ingredients:

• 400 g cream cheese (for example, from Violette, Almette, Hochland);
• 100 g whipping cream (at least 33% fat);
• 50 g of powdered sugar.

We spread the well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a lush mass of a matte mass is obtained (about 4-5 minutes).

Advice: to whip the cream, take only proven high-quality cream that has never let you down, this is a guarantee that everything will work out. Leave the experiments for other recipes.

9. Protein cream for sponge cake

Protein cream has a lot of advantages. Firstly, this is one of the most budgetary ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Third, it's pretty easy to prepare. In addition, it is worth mentioning that this is a delicious and attractive version of sponge cake cream. All in all, well worth checking out!

Ingredients:

• 3 proteins;
• 100 ml of water;
• 200 g of sugar;
• 1/4 tsp salt.

Pour sugar into a convenient saucepan, measure the right amount of water. We put it on the stove, bring it to a boil and boil it down to a “soft ball” test (the temperature of the syrup should be in the range of 116-120 degrees).

In parallel, we begin to beat the egg whites with a pinch of salt. Ideally, the proteins should be whipped exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the proteins with the thinnest stream, while we do not turn off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.

Advice: so that the cream is properly prepared, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this is fraught with crystallization of the entire syrup.

10. Chocolate sponge cake cream

Joy to any shopaholic - chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. Great option for those who love pleasure with a bitter aftertaste.

Ingredients:

• 500 ml of milk;
• 60 g cocoa;
• 100 g of sugar;
• 2 tbsp. l. starch;
• 3 yolks;
• 200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour in boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. We put the pan on the stove, cook the cream over low heat until it thickens. We make sure that the cream does not burn.

After it has cooled completely, add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - spreading it into bowls and decorating with fruits.

11. Caramel cream

A rich variant with a characteristic caramel flavor. Very fragrant, rich, bright. Great option for layering holiday cakes.

Ingredients:

• 200 g of sugar;
• 300 g cream with a fat content of at least 25%;
• 200 g butter.

Pour the sugar into the pan, distribute it in an even layer and put on the stove over a minimum fire. As soon as it all melts (watch carefully - it should not burn, you need the mass to become golden, but not dark), carefully pour in the warmed cream. Stir, cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.

Advice: V caramel cream it is worth adding a spoonful of almond essence - it is in perfect harmony with creamy taste.

12. Banana sponge cake cream

Aromatic, rich, creamy, fruity. In general, an excellent cream for real sweet teeth.

Ingredients:

• 200 g of ripe bananas;
• 200 g of condensed milk;
• 200 g butter.

Beat softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree, mix. The cream is ready.

Advice: do not puree bananas with a blender - the mass will be watery, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for whites classic biscuits. Easy to prepare, eat quickly.

Ingredients:

• 250 g mascarpone;
• 100 g of powdered sugar;
• juice of 1/4 lemon;
• 1/4 tsp vanillin or 1/2 tsp. vanilla essence;
• 100 g of powdered sugar.

Put the cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end add lemon juice, mix. We remove the cream for half an hour in the refrigerator, after which it can be used.

Advice: add a couple of tablespoons of any aromatic alcohol- it will significantly improve the final taste of the cream.

14. Cream for biscuit cake on semolina

The cream is simple, one might even say simple. But in this simpleness, certain bonuses are hidden - it is inexpensive, easy to prepare, and pleasantly eaten.

Ingredients:

• 250 ml of milk;
• 3 art. l. semolina;
• 1 cup of sugar;
• 100 g butter;
• 1/4 tsp salt;
• vanillin to taste.

We measure the milk, put the saucepan on the stove, add sugar and salt. Once it boils, add semolina, stirring, cook until thickened, about 2-3 minutes. Whisk after cooling semolina with softened butter, add a little vanilla.

Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.

15. Cream "Charlotte"

Cream classic. If you have never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.

Ingredients:

• 1 egg;
• 150 ml of milk;
• 180 g of sugar;
• 200 g butter;
• 1 st. l. cognac;
• vanillin.

In a saucepan, mix the egg and sugar, add milk. Beat with a whisk until smooth and light foam, then put the saucepan on the stove and, with constant stirring, boil for about 2 minutes until a smooth, delicate cream is obtained.

Cool down.

Beat softened butter until fluffy, then in small portions enter into it custard base without turning off the mixer. At the end, add cognac and vanilla. Ready.

Advice: do not neglect cognac - of course, this component can be omitted, however, it is he who gives the cream magnificent noble notes.

Properly selected and technologically properly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, while filling your hand and understanding general principles cooking this or that cream, you will not spend a lot of effort or time on the process. May your cakes always be flawless, and creams delicious!

Delicious and appetizing cake with cream is considered real culinary masterpiece. It can only be made by an experienced chef who can handle sophisticated technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

There are many options for how to make a cream cake. The selection of the recipe depends on the type of dough and filling - for puff fit custard, and for a biscuit - sour cream. If preparing light fruity cake, then it is good to fill it with lemon or banana filling, and for a gourmet air napoleon fit complex creams for the cake - creamy or butter.

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered butter. Additives to it are milk, cocoa, coffee, eggs and condensed milk. Custard filling used for layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream intends to use as a basis egg whites whipped with powdered sugar. They decorate the surface of colored desserts, but are not used for layering cakes.

Creamy filling obtained by whipping chilled cream. It is impregnated with a biscuit, but it is better to soak puff or sand cakes with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any creamy look involves training the best fresh produce High Quality because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use homemade cream or sour cream.

Cake cream at home - recipe

Find today suitable recipe cream for the cake is not difficult, because there are a wide variety of options. Useful for beginner cooks step by step recipe, which will tell you how to make the filling for the cake turn out amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, fragrant spices And strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help to make delicious impregnation, which will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

• Cooking time: 1 hour.
• Number of servings: 30 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without an expertly crafted custard to give the cake a desired sweetness and airiness.

Ingredients:

• butter - 200 g;
• flour - 100 g;
• yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

1. Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
2. Put the weight on medium fire, boil, remove from heat. Cool to room temperature, add oil by spoonful, vigorously whisking the butter-milk mixture.

sour cream

• Servings: 4 persons.
• Calorie content of the dish: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It has a rich creamy taste, consists of high-fat sour cream and quality oil. This is a simple cake cream, as per constituent parts as well as cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get air filling for dessert bird's milk.

Ingredients:

• butter - 150 g;
• sour cream - 150 g;
• sugar - half a glass.

Cooking method:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. All actions should be carried out gradually so that a thick foam forms.

Curd

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious fragrant layer for cakes is curd cream for a cake with the addition of lemon zest and vanilla. Nice stuffing Suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or garnish with fruit. It turns out festive dessert, pleasing adult and child.

Ingredients:

• lemon zest - 3 g;
• cottage cheese - 250 g;
• nuts - 20 g;
• vanillin - a pinch;
• sugar - 150 g;
• heavy cream- half a glass;
• water - half a glass;
• gelatin - sachet.

Cooking method:

1. Rub cottage cheese through a sieve, mix with granulated sugar, whip. Add vanilla, roasted nuts, lemon peel.
2. Pour gelatin with water. Whip cream until lush foam.
3. Connect all products with curd mass, put in the refrigerator for 2.5 hours.
4. Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuits or puff cakes, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

• cream - a glass;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar - 4 g;
• water - half a glass.

Cooking method:

1. Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Sprinkle powdered sugar at regular intervals, add vanilla sugar in one of the steps.
2. gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

• Cooking time: 80 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. Mass distinguishes thick consistency, bright creamy aroma and sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

• condensed milk - 2 cans;
• butter - 400 g;
• nuts - 40 g.

Cooking method:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. Put in a bowl, add softened butter. Whisk in lush cream golden color, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts from puff or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate sweet taste filling that will be tender and melt in your mouth at the first touch. Just lick your fingers - and if you want, you can add cocoa to get a nice chocolate taste.

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• milk - ¼ cup;
• sugar - a glass.

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Warm the mixture in a water bath, cool, add soft butter.
3. Rub thoroughly.

Chocolate

• Cooking time: half an hour.
• Servings: 12 persons.
• Calorie content of the dish: 444 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty of preparation: difficult.

It is a little more difficult to make chocolate cream for sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop orange liqueur for piquancy.

Ingredients:

• dark chocolate- 450 g;
• cream - 2 cups;
• butter - 50 g.

Cooking method:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

• Cooking time: 10 minutes.
• Servings: 1 person.
• Calorie content of the dish: 196 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

It is useful for novice cooks to know how to make protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts on it, chocolate chips And coconut flakes.

Ingredients:

• sugar - a glass;
• water - half a glass;
• egg whites - 4 pcs.

Cooking method:

1. Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Enter in a thin stream hot syrup into egg foam, beat until smooth.

Creamy

• Cooking time: 5 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty of preparation: medium.

by the most simple recipe is an option on how to make buttercream from mascarpone. This soft cheese delicate taste great for making buttercream fragrant impregnation, reminiscent of a cream ice cream and suitable for a biscuit cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do diet dessert on children's holiday.

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

1. Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. Mix thoroughly cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Another simple option desserts will be banana cream for sponge cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decorating and filling homemade cakes, fragrant cakes from a biscuit. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

• butter - 200 g;
• condensed milk - a can;
• bananas - 3 pcs.

Cooking method:

1. Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
2. Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
3. Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

1. Butter creams for the cake suggest the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by laying the mass on gauze or a fine sieve.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. oil impregnation best done by churning the butter over ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. It is better to pour sugar syrup in a little, and add citric acid at the very end.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Non-greasy yogurt cream good variety of ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

But don't know which cream is right for him? There are more than 1000 recipes in the world various options such a shaving brush for cakes.

A delicious biscuit cream is obtained by adding various additional ingredients(for example, sour cream or condensed milk). Cooking options are shown below.

This recipe is known to many experienced housewives. It is easy to prepare, and biscuit cakes smeared with it are obtained simply incomparable taste. As for the components of such a cream, they are in the kitchen of every housewife.

What you need

• Three egg yolks
• flour (one tsp)
• half an ordinary faceted glass of cream (preferably rustic)
• as much sugar as cream
• vanillin (to taste)
• half a standard stick of butter (about 145 g)

Cooking

To prepare this delicious, you need to take the eggs, and separate the yolks from the proteins. The latter can be put in the refrigerator for another dish, and the yolks should be thoroughly rubbed with flour, which is previously combined with granulated sugar.

It is necessary to achieve such a consistency of the mass that there is not a single grain of sugar or a lump of flour in it.

When the mixture becomes homogeneous, the future cream for spreading biscuit cakes should be put on low heat. In this case, do not forget to stir it all the time.

The mass should be like thick sour cream by consistency. You can not add fire, otherwise you can digest such a cream.

The next step is to cut the butter into small cubes. Before that, it should stand in a warm place until it becomes a soft consistency.

Now you need to carefully pour, removed from the stove, into the oil. The mixture is well mixed and whipped with a whisk or fork until smooth.

After that, the mass is introduced a small amount of vanilla and mix well. The hostess must remember that such an ingredient must be added to the cream for biscuit cakes quite a bit. Otherwise, he will be bitter.

This cream recipe is perfect not only for spreading a biscuit, but also for filling in custard eclairs or other pastries.

Chocolate

Fans of biscuit cakes with a layer of chocolate will appreciate this recipe. This classic version cream, which in a matter of minutes can transform simple cakes to decorate any holiday table.

In addition, such a delicious cream will worthy replacement chocolate paste. And it doesn't take much to make it.

What you need

• 0.5 kg of chocolate (at least 70% cocoa beans in the composition)
• half a regular glass of strong tea leaves
• orange zest to taste (if you take lemon, the taste will not be so interesting)

Cooking

1. Chocolate must be melted in a water bath.
2. Take regular brew without fruit or other additives and brew strong. Tea should be infused until a dark brown hue appears for 20 minutes. After that, the liquid must be filtered through a strainer and poured into the melted chocolate in a thin, neat stream, stirring well. In order not to filter tea, some housewives brew teabags. This will shorten the preparation time of the cream.
3. Beat the resulting mass with a whisk or mixer. Add a small amount orange peel taste. This component will give the cream an unforgettable aroma.

The resulting mass should stand in the refrigerator for several hours. This will help her thicken up.

From cottage cheese and cream

This recipe is perhaps one of the easiest to prepare, and even the most inexperienced hostess. The sweet and sour delicate taste of such a mass is acquired by adding to it.

What you need

• Cottage cheese (the higher the percentage of fat, the better)
• one ordinary faceted glass of fresh cream
• a little sugar (to taste)
• vanilla on the tip of a knife (optional)

Cooking

Put the cottage cheese from the package into a separate bowl. Mash thoroughly with a fork. Make sure that there is not a single lump.

If it remains, then it will be easily removed at the next stage of cooking. Take the cream and carefully pour it into. You should get a thick mass with a homogeneous consistency.

This kind of cream should not spread over the cakes. If such a nuisance still happened, then to fix it, you can add a little cottage cheese.

This ingredient should also be well mashed. After that, add vanillin (to taste), not exceeding the dosage indicated on the package, and granulated sugar.

The taste of curd cream will be more tender if you replace the last component with powdered sugar. If you do not like too sweet cakes, you can not add it at all.

After that, the mixture must be mixed well again and put in the refrigerator for half an hour.

In addition to spreading cakes from biscuit dough, you can use such a cream for filling sand baskets, filling custard cakes, as well as a separate .

How to make cottage cheese cream, you can watch the video:

sour cream

In order to create perfect cake, you will need a little inspiration and a delicious cream for sour cream biscuit.

What you need

• Two full faceted glasses of sour cream
• regular faceted glass of sugar
• standard cream thickener sachet
• vanillin (to taste)

Cooking

Pour sour cream into a separate container and pour sugar into it. Mix thoroughly until the mass is homogeneous (sugar grains should be well dissolved). After that, you can enter vanillin (you can’t add a lot so that it doesn’t become bitter).

At the next stage, pour in a special thickener for creams, and beat the resulting mixture. You should get a thick mass with a dense consistency. Next, sour cream should be put in the refrigerator for several hours so that it thickens even more.

After the allotted time, you can coat the biscuit cakes. In addition, such a cream is great for filling shortcrust pastry fruit baskets, custards, or simply as a brush on bread.

As for the thickener, if ordinary rustic homemade sour cream, then such an ingredient can not be used, the biscuit shaving brush will not spread anyway. But this is only if the consistency of sour cream is very thick.

On cream, with the addition of orange zest

With the help of cream, you can cook very tasty, which is good for sandwiching cakes from biscuit dough. Such a sweet airy mass with a delicate taste on the top of the cake will look especially good.

This cream is prepared within half an hour, and it requires a little food. In addition, such a mass can be used to fill baskets with pieces of fruit based on shortcrust pastry. The orange peel included in the composition gives a delicious shade to the taste of cream on cream.

What you need

• One ordinary faceted glass of cream (better than rustic)
• half a faceted glass of powdered sugar (can be replaced with sugar, but the first option is preferable)
• standard sachet of gelatin
• vanillin on the tip of a knife (to taste)
• ¼ part faceted glass of water

Cooking

1. Pour the cream into a separate container and beat well with a mixer or whisk until foam with a thick consistency.
2. Add the sugar in a thin stream, while continuing to beat the sugar-cream mixture with a mixer.
3. Add vanilla zest if desired. In no case do not exceed the dosage of this ingredient so that it does not taste bitter.
4. In a separate bowl, soak the gelatin in water. It should swell in about 20 minutes. After that, it must be boiled on fire and wait until it cools completely. It is necessary that all swollen grains of gelatin dissolve in water.
5. After this component has cooled, it must be mixed with a creamy base, and then beat with a whisk or mixer.

When the cream is completely ready, they need to immediately coat the cakes. This action is necessary because the gelatin in this mass will thicken it too much.

With condensed milk

Creams based on condensed milk are not inferior in taste to those made on sour cream.

They cook quickly enough, and the products that are needed for such a recipe are easy to find in the kitchen of every housewife.

What you need

• One standard pack of butter
• cognac (you can replace it with rum)
• 4 tbsp. spoons of powdered sugar
• half a faceted glass of condensed milk
• yolks from two eggs

Cooking

Before you start preparing such a delicious cream for biscuit with condensed milk, you must first soften the butter. In order for it to take on the desired consistency, you should hold it in microwave oven for a minute or leave in a warm place.

After this product has acquired the desired consistency, it is mixed with powdered sugar using a fork or whisk. The next step is to break the eggs and separate the yolks from the whites. Yolks with condensed milk should be beaten well in a separate container.

At the very end of cooking, half a teaspoon of cognac is added to the whipped mass. You can do without this ingredient.

In addition to the fact that this kind of cream is smeared on for a cake, they can also be sandwiched with sand "Honey cake". In addition, some housewives stuff custard cakes with them.

Little tricks in the preparation of creams for biscuit

To prepare any of the creams for spreading biscuit cakes, you must follow following rules which have been used for a long time experienced housewives in their kitchens. Only in this case, the impregnation for can get the perfect consistency and structure:

• Before preparing any of the creams listed above, be sure to remove all ingredients from the refrigerator. This applies to eggs, sour cream, etc. They must stand for a while to reach room temperature. Only in this case the cream will turn out perfect.
• If you need to make decorations for, use special nozzles. You can also simply smear the biscuit cakes with cream using a spoon or silicone brush and decorate the top with candied candied fruits or pieces of nuts (almonds, walnuts, roasted peanuts, etc.).
• In order for the cream to turn out exactly the way you need it, it is necessary to prepare it in strict accordance with the instructions. To do this, be sure to observe the entire number of ingredients.
• To get more juicy cakes, biscuit dough cakes are soaked in syrup, which is applied shortly before using a special silicone brush. If there is no syrup, you can replace it with sweet, slightly diluted with water.

These simple tips will help you achieve perfect consistency cream, in order to please the home with the most delicious biscuit cake.

The rapid rhythm of life forces housewives to purchase ready-made sweets. But a self-made cake cannot replace even the most delicious, purchased in a store. After all, it is baked by the hands of a loved one with love.

It is biscuit cakes that are very popular with the sweet tooth. And some believe that the most milestone- This is the preparation of the cake. But without the right cream, that one will not find sweetness. unforgettable taste that will be remembered for a long time.

For example, one cream will completely soak the cakes, while the other will make it dry. Therefore, its selection and preparation should be given no less attention than cakes.

Delicious cream for biscuit cakes

Undoubtedly, in order for the cakes to be soaked, the cream must be tender and light. According to many housewives, custard is perfect for these purposes. However, its texture is very light, so it is not suitable for decorating a cake. Despite this, for many sweet teeth, this particular taste is associated with biscuit cake.

Use a non-stick pan during the process. Mix milk, flour and sugar in it. And already at this stage, add vanilla sugar. Beat everything with a mixer until uniform consistency. There should be no lumps. This will take approximately one minute.

Put the pot on a small fire. It should cook for 5 minutes until it begins to thicken. To avoid lumps during the cooking process, you can periodically beat the mixture with a mixer. Let the mixture cool down after 5 minutes.

Already in a warm cream, put the butter and beat again until smooth. Start smearing the cakes only when it has completely cooled down.

Butter cream

Butter sponge cake cream will emphasize the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. For its preparation, simple oil without flavorings is used. Products for a popular recipe:

1. Butter - 350 grams;
2. Vanilla sugar. One sachet is enough;
3. Condensed milk - one can (not boiled);

Cooking time - up to 20 minutes. Calorie content - 520.72 kcal per 100 grams.

Beat butter with a mixer until fluffy. Beat better at medium speed. Then add vanilla sugar and mix thoroughly. Now start beating the butter at the same speed, while pouring the condensed milk in a thin stream. After that, beat for a few more minutes until the cream becomes homogeneous.

In addition to this recipe, there is another, popularly called classic recipe oil cream. It is also easy to prepare and does not take much time. It includes:

1. Powdered sugar - 1/3 cup;
2. Chicken yolks - 2 pieces;
3. Butter - 200 grams;
4. Rum or cognac. A few drops are added as desired.

Cooking time - up to 15 minutes. Calorie content - 559.90 kcal per 100 grams.

In a deep bowl, mix the butter and sugar well. Separately beat the yolks and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of which butter cream you decide to make, take the butter out of the refrigerator for a while before doing so. It should be soft.

curd cream

It is worth noting that this cream is especially suitable for those who are scrupulous about the figure. It is not only very easy to prepare, it is also low in calories. Therefore, in addition to the fact that it is very tasty, it is also good for health. It contains organic acids, phosphorus, calcium, iodine and B vitamins.

1. Cream - 250 ml, preferably 30%;
2. Cottage cheese - 500 grams;
3. Powdered sugar - 200 grams.

Cooking time - up to 15 minutes. Calorie content - 182.50 per 100 grams.

In a deep bowl or in a blender, mix cottage cheese and powder. After that, beat the cream separately until a fluffy mass forms and add to the curd. Gently mix everything until smooth.
Such curd cream is used both for lubrication and for decorating your favorite biscuit cake.

Cream of boiled condensed milk

The peculiarity of such a cream is that it is impossible to spoil it, just like from sour cream. It is he who wins the hearts of many sweet tooth. It must contain such products.

1. Condensed milk, should be boiled - one can;
2. Butter - one pack;
3. According to personal preference, you can add 100 ml of unboiled condensed milk;
4. Again, if desired, add cognac and / or vanillin.

Cooking time - 10 minutes. Calorie content - 445.09 kcal per 100 grams.

Before starting the process, you need to make sure that the temperature of the condensed milk and butter is approximately the same. So keep them in the room for a while.

Stir the oil in a deep bowl with a spoon and boiled condensed milk. After that, beat with a mixer until a homogeneous consistency. If you decide to add ordinary condensed milk, then add and again beat the mixture well with a mixer. When it is completely whipped, add cognac (a couple of drops) and vanillin to taste. Then beat well again.

sour cream

Sour cream, like cottage cheese, is considered the least high-calorie. But other than that, it is very easy to prepare.

1. Sugar - 200 grams;
2. Sour cream - 500 ml;
3. Thickener - one package;
4. Vanillin to taste.

Cooking time - up to 10 minutes without insisting. Calorie content - 280 kcal per 100 grams.

In a deep bowl, mix sour cream and sugar with a regular whisk or fork.

Vanillin and thickener should be added only when the consistency is homogeneous. Then beat with a mixer until thick. The mass must be dense. Let it brew in the refrigerator. Better to leave it for a few hours. Then you can grease and decorate the cake.

In some cases, a thickener may not need to be added. For example, if you are using already thick sour cream.

chocolate cream recipe

Many hostesses claim that this particular chocolate flavor is simply created for biscuit cakes. But at the same time it is quite high in calories. Prepare the following products for the cream.

1. Sugar - three tablespoons;
2. Add cocoa powder - two tablespoons;
3. Butter. One tablespoon will be enough;
4. Cow's milk - 500 ml. It is better to take fatty;
5. Starch - three tablespoons and vanilla sugar.

Cooking time - up to 20 minutes. Calorie content - 189 kcal per 100 grams.

Use a non-stick pan. Mix well in it 250 ml of milk, butter, add cocoa and sugar in the process. Put on a small fire to warm up. When the mixture boils, cook for exactly three minutes. Stir constantly while cooking. Turn off the fire after three minutes.

While the mixture is cooling, mix the starch with the remaining milk so that no lumps remain. Try to do this as quickly as possible so that the mixture does not have time to cool. Pour the milk into the hot cream, immediately pour in the vanilla sugar.

Now again put everything on a small fire, and when the cream boils, cook for two minutes. At this time, the cream will thicken, so constantly stir it well. Remove from heat after two minutes and let cool slightly.

• when preparing buttercream, especially pay attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
• curd cream has a special secret. If you do not forget about it, then such a cake will be a real gift for relatives. Products must be fresh and uniform;
• you can make the chocolate cream more intense. Grate the chocolate and sprinkle over each cake. Only after that lubricate with cream;
• do not forget about fruits or berries. They will serve not only as a decoration, but also as a natural and useful flavor additive. They can be added to each of these creams. Even if you constantly cook the same cream. Constantly use different berries and fruits. It will seem original, new and unique every time;
• food coloring can also please you and your loved ones. Add them while cooking and decorate the cake different colors. For example, if the decorations are in the form of roses, add red food coloring to the cream;

And remember that no matter what cream for biscuit cakes you have prepared, you can always give it interesting taste by adding a few drops of essence to it.

Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our fast pace of life and the constant lack of time are increasingly forcing modern housewives to turn to culinary services and purchase already ready-made cakes. Undoubtedly, as a rule, each cake made by confectioners is another masterpiece of the master. However, you must admit that a cake prepared with love for your family and friends cannot replace even the most delicious one purchased in a store, and, therefore, baked by the hands of a completely stranger.

Enjoys well-deserved popularity among sweet tooth biscuit cake. Delicate and airy cake just melts in your mouth, and it pleasant taste remains in memory for many years. So, biscuit cakes are ready. Some people think that it is very important to prepare sponge cake layers correctly. But what the cream will be is not so important. How wrong they are! It's just as important! It is thanks to the cream that the same biscuit cake acquires one or another taste. One cream will perfectly soak the cakes, with the other - the cake will be drier. It is the cream that will make the cake both very sweet and not too sweet. What cream to choose to make its taste both original and unique?

Which cream is best for biscuit cake

Of course, first of all, when choosing a recipe for a cream that will be interleaved with biscuit cake layers, you should definitely focus on the taste and preferences of those people for whom the biscuit cake is baked. So, in one family they prefer to classically layer biscuit cakes with some jam or jam, jelly or condensed milk. You will not surprise others with this, they like only butter cream to be used as a layer for biscuit cakes, others - custard, fourth - protein, etc.

Cream cake recipes with photos

Getting acquainted with the recipes of the hostesses regarding the cream that can be used to layer the biscuit cakes, it becomes clear that some of them are simpler, some are more difficult. Some can only handle enough experienced confectioners, others - even a novice hostess can do it. There is a recipe, the purchase of ingredients for which it will be inexpensive, while the other set of ingredients is a rather expensive purchase. And you need to prepare for it properly. As a rule, to prepare any kind of cream, you will need a mixer, blender, or at least a whisk, a deep bowl, a teaspoon, a tablespoon, a glass or a measuring cup. Usually, every housewife has it in the kitchen.

The most delicious sour cream

Sour cream will add tenderness and lightness to the biscuit. Such a cream has long gained popularity among both sweet tooth and confectioners. It is considered not only one of the least high-calorie, but also one of the easiest and fastest to prepare. For cooking sour cream two ingredients are needed: sour cream and sugar. Usually, sour cream is used, the fat content of which is 15-30%. Confectioners believe that it is better to use powdered sugar instead of sugar, because it will almost halve the cooking time for sour cream.

So, in a large bowl, add 450 g of sour cream and 150 g of powdered sugar. Beat these products at high speed with a mixer for approximately 5 minutes. If sugar is used, beat until it is completely dissolved. The cream becomes almost airy. Then it should be put in the refrigerator for 30 minutes. And only after that, sour cream is considered ready for use. Some confectioners are absolutely sure that the preparation of sour cream has a huge scope for the imagination of the hostess, because if desired, you can slightly change the taste of sour cream by adding vanillin, grated chocolate or cocoa to it.

Light cottage cheese cream with strawberries or cherries

Ideal for biscuit cakes and cottage cheese cream, in which strawberries or cherries are added, in general, such a product as cottage cheese goes well with both fruits and berries. It can also be used as an independent dessert.

To prepare it, you will need 200 g of cottage cheese, strawberries or cherries, 1 tsp. vanilla sugar and 3 tbsp. l. ordinary sugar. Pre-washed, de-stemmed and chopped large pieces 8 pcs. strawberries and cottage cheese are placed in a blender and beat until smooth. Other housewives prefer to grind the cottage cheese and mix it with cream, and then add large pieces of berries. Already ready cream for 30 minutes sent to the refrigerator.

How to make cream from condensed milk and butter

A favorite delicacy of many sweet tooth is a biscuit cake with cream of condensed milk and butter. Each housewife prepares it in her own way, here is one of the recipes.

600 g of melted butter are beaten with a mixer. To it add 1 can of condensed milk, a pinch of vanillin and, if desired, cocoa. The whole mass is beaten well again. First, the mixer is at the lowest speed, gradually increase it. Actually, that's all. It is recommended to apply this cream on already cold biscuit cakes, while the cream itself is not sent to the refrigerator beforehand.

Creamy chocolate cream

400 g of 35% fat cream are poured into a saucepan and heated without bringing them to a boil. Grind 200 g of dark chocolate and add to the cream, stirring constantly. The mass is removed from the heat and continue to stir until the chocolate is completely dissolved.

Cooled to room temperature, the mass is sent to the refrigerator for 3 hours. Then the mass is whipped with a mixer so that it becomes thick and lush.

Simple Banana Milk Cream

Pleasant taste and biscuit cake with banana cream. 120 g of milk is poured into a saucepan and 1 tbsp is added there. Sahara. Puree from 1 ripe banana, 10 g raisins, 1/2 beaten egg, zest of 1 lemon and vanillin. Mix everything well. Next, the cream is prepared in a water bath.

Low fat yogurt cream with fruits

There is no oil in this cream. 2 tbsp gelatin soaked in 150 ml cold water. Separately, 350 g of yogurt, 100 g of powdered sugar and vanilla sugar are mixed in a bowl. The swollen gelatin is added to this mass and mixed well. 250 ml of cream are first mixed well with a spoon and then whipped in a blender.

Sometimes sliced ​​fruits, which are found in yogurt, are added to this cream and sent to the refrigerator to harden.

Protein

It is said that this cream requires some skill from the confectioner. It is best obtained by those who are good at cooking ordinary meringue.

An incomplete glass of sugar is mixed with 100 ml of water and put on medium heat and boiled down to samples of a rolling ball. Separate the whites from the yolks of 3 medium eggs, and put the whites in the refrigerator. Add a little salt to the chilled proteins and beat with a mixer when it has already been brought to desired consistency sugar syrup. The foam on whipped proteins should be very resistant. Continuing to beat, you should pour in the finished syrup in a thin stream. Beating is continued until the cream has completely cooled. To make this happen sooner, the bowl with the mass is lowered into a pot of cold water. Protein cream can be stored in the refrigerator for three days.

Lemon mascarpone cream

Sour lovers can treat themselves and their loved ones biscuit cake With lemon cream from . Replacing the lemon with strawberries, you can get a tender strawberry cream. This cream is distinguished by its unusually light and airy texture. It goes well with any kind of dough. is no exception and biscuit dough. To prepare 400 g of such a cream, you need to take 250 g of mascarpone cheese, 100 g of powdered sugar, 3 tbsp. l. liqueur, juice of 1/4 lemon, 1/2 packet of vanilla sugar.

At room temperature, mascarpone cheese is added with powdered sugar and vanillin and beat until a fluffy foam is achieved. Add lemon juice and beat again. Then liquor is added and mixed well using a mixer. The mass is sent to the refrigerator for 30 minutes until completely cooled. After half an hour, the cream is considered ready and can be used for its intended purpose.