Easy cream. Cooking cream for decorating dessert

Recipes for cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (4 )

We all come from childhood and remember how our grandmothers and mothers, preparing something tasty for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our relatives and loved ones could not be compared with store-bought pastries. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery. In this article, we will look at how to prepare a suitable cream for decorating a cake or other pastries.

Cream for decorating a cake: basic requirements

All creams are incredible culinary creations. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.

The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

For the manufacture of the mass, only dietary eggs and exclusively fresh products should be taken.
The cream must be used within strictly defined terms after its preparation.
It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are no longer suitable for decoration.
The cream should be stored exclusively in the refrigerator at temperatures up to 6 ° C.
Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but five basic groups can be distinguished.

Oil

Butter cream is the most stable and can be stored longer than others. It is based on natural butter of the highest percentage of fat content. You can cook it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with the addition of freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.

These ingredients give a certain “zest” to oil creams. You can start decorating your cake immediately after preparing the cream or after a while, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powdered. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared both in a water bath and in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry that the mass can inadvertently burn. This cream also does not keep for a long time. If you need to keep it for a few hours, then tightly cover the container with cream with cling film and send it to the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out to be unusually tasty, light, airy and tender. You need to use only chilled cream with a fat content of 33% and 35%, in which case they will rise well. In the process, eggs, gelatin, various fruit and berry additives can be added to the cream to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip.

Before cooking, it must be cooled so that the cream whips well and its consistency remains stable. Sour cream cream is best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.

The cake, found in South Africa, was preserved for 100 years thanks to cognac impregnation.

How to make butter cream for decorating a cake at home

Let's consider how to prepare the above masses, so that later they can decorate a homemade cake with them. It is the oil cream that is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With it, you will make a real masterpiece!

Remember that your cake, decorated with butter cream, can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of this mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step by step recipe with photo

Let the butter sit at room temperature first to soften. Separate the whites from the yolks and refrigerate for a while.
Fill a pot or bowl with thick walls about a quarter full of water and place on the stove. I use the multicooker in the "Steam" mode. Who is more comfortable. The main thing is to make a steam bath.
In a separate bowl, put the cooled proteins and all the sugar.
Stir the proteins with sugar until a liquid homogeneous mass is formed.
Place the bowl on the steam bath. The granulated sugar will dissolve, and the proteins can be removed to the side to cool.
Now beat the protein-sugar mass with a mixer or blender. Add vanilla and citric acid there.
It will take a long time to whip until a characteristic path appears on the surface, which keeps its shape and does not spread.
Gradually spread the softened butter in small pieces. Try to do it quickly without stopping the whipping process.
If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with whipped protein cream.
As soon as the mass begins to shine, this will be a notification of its readiness.
Wonderful cream is ready! Now you can fill the pastry bag with it, put the necessary nozzle and start decorating the cake.

I advise you to watch the video of the preparation of buttercream. Here everything is simple and clearly shown. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food coloring and even freezing. Such an oily mass can decorate your dessert and cake under mastic or protein cream.

Protein-butter cream for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams of citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a water bath.
The water must not touch the bowl
Sugar-protein mass must be heated continuously stirring with a whisk until the mass warms up slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl up.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them together, you should not feel grains of sugar between them, remove the bowl from the water bath.
Proteins should be whipped to dense peaks (10-15 minutes)
Add citric acid.
As the proteins are whipped, add one piece of butter to the protein mass, continuously beating with a mixer.
So much oil should be laid down until the mass thickens and gathers in a lump, a relief pattern from the beaters.
When you begin to add the first pieces of oil to the cream, the cream will become liquid at first, but with each addition of Oil and further whipping, it will thicken.
At the end, add 150g of powdered sugar, this will help stabilize the cream.
This cream tolerates paint, freezing very well and does not melt as quickly as regular buttercream.
With this cream, you can cake a cake under mastic or protein cream
This cream can decorate the cake.
Protein-oil CREAM for decorating the cake is ready.

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2015-03-11T14:02:30.000Z

How to make protein cream for decorating a cake at home

Protein mass is a light and gentle pleasure. The main thing is that it does not contain fat at all. In addition to the fact that from such a mass you can create incredibly beautiful decorations for desserts, you can eat it as a full-fledged treat!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

5 pieces. chicken eggs;
300 g of granulated sugar;
2 tbsp. l. gelatin;
1 tsp citric acid;
135 ml of boiled water.

Step by step recipe with photo

To quickly and easily isolate the proteins from an egg, pierce the shell of a whole egg with a thick and sharp needle. Proteins will flow out through the resulting holes, and the yolks will remain inside the egg.

Keep a close eye on proteins. Neither fat nor yolk should fall into them. Otherwise, they will not fluff up well and will not rise.
All ingredients should be well chilled. Plus, the container for whipping should also be cold.
To make the proteins whipped stronger, you can add a pinch of salt or a few drops of lemon juice to them.
The tools and utensils used must be clean, degreased and dry. Remember that even one small drop of water can prevent egg whites from whipping!

Cake cream video recipe

Here is another recipe for you, only already protein cream, for decorating the cake. It is simple and has excellent results. You should definitely get a thick and lush protein mass, with which you will decorate your delicious pastries.

How to make a protein cream for decorating a cake recipe The secret of cooking tasty and fast

How to make cream cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cream cake recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We carefully watch our video recipe on how to make cream for a cake and you will get everything delicious quickly and simply at home.
See more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition "Carefree" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe

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2016-05-22T08:50:32.000Z

How to make custard for decorating a cake at home

I suggest you try to cook a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can soak cakes and make decorations. If you are a novice hostess and are looking for which simple and quick cake decorating cream is best, this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, flaws and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the leftover product can be frozen in a container with a lid or served as a separate dessert. It can be garnished with fresh berries or fruit slices.

List of ingredients

To prepare a classic custard, you will need the following ingredients:

350 ml of milk;
100 g of sugar;
230 g butter;
3 g salt;
1 package of vanilla sugar;
30 g of starch or flour;
2 pcs. eggs.

Step by step recipe with photo

Cake cream video recipe

By the way, this is the same classic custard recipe. The video looks interesting, as everything is thoroughly explained by a cute grandmother, who is pleasant to watch and interesting to listen to.

Custard - Grandma Emma's Classic Recipe

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are a hit all over the world. Custard - patisser, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - a recipe with photos and videos. Grandma Emma shares the Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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2015-10-06T13:56:21.000Z

How to make butter cream for decorating a cake at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is their impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes for icing and creams. I guarantee that if you do everything right according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before making cake decorations with butter cream, you should tell beginners which cream to use. Two types are suitable for decorating baking: vegetable and natural.

vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of such a product is very similar to natural. The vegetable analogue is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can prepare three liters of whipped foam to decorate the cake. Such cream is produced in containers convenient for decoration with nozzles. They can often be found in markets - whipped cream in a can.

Natural cream- the product is very high-calorie, fatty with a rich taste of milk. They are white or with a slight yellow tint. For decoration, only those whose fat content exceeds 30% are suitable. Less fatty ones will either fail to beat, or they will fall very quickly. They are less airy, unlike vegetable ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put in their favor - this is taste and usefulness, in contrast to the low-calorie vegetable analogue.

Do not get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, this is an emergency help for the hostess, when there is simply not enough time to mess around with a natural product. Such cream does not use sugar, so it has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of pastry. Powdered sugar can be added to the cream, thus sweetening the confectionery.

Competing with natural whipped cream as a decoration for homemade cakes is perhaps beyond the power of other described masses. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the percentage of fat content and the shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market from grandmothers, you can buy a product with 50% fat content or more, but you cannot get a high-quality cream from it. Following the recipe, when whipping, you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which, after whipping, is suitable for decorating pastries, is 30-40.

List of ingredients

To create a creamy mass, you will need:

200 g cream;
2 tbsp. l. sugar or powder;
2 tsp vanilla extract.

Step by step recipe with photo

Cake cream video recipe

CREAM CREAM stable, perfect for all types of pastries.

Biscuit roll EMERALD with cream soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy cream - SOFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake Hedgehog in the clearing. https://www.youtube.com/watch?v=H8-BcZK75ew

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2015-12-27T03:23:39.000Z

How to make sour cream cream for decorating a cake at home

Summer and the berry season are just around the corner, so many housewives will not resist the temptation to bake a biscuit cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not beat with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream of sour cream and butter. Its consistency is quite thick and at the same time light. He absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

200 g of fatty butter;
200 g of powdered sugar;
1 g vanillin;
400 g of fat sour cream.

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

In this recipe, you can vary the proportions as you like. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. You need to add milk to the finished thick mass in the process of beating literally a tablespoon. This can be continued until the mass can take liquid without “whims”, without stratifying.

Also, to give originality, instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, cognac or rum. Cream variations are very worthy and interesting.

Cake cream video recipe

The simplest products, minimum time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream cream for cake. How easy it is to prepare a thick and very tasty cream.

This cream is prepared in just 10 minutes from the simplest products, but it turns out to be a very tasty, thick and airy buttercream that can decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh sour cream at night)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanilla on the tip of a knife
1 glass=250ml

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In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!

1. Buttercream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. The cream is prepared by whipping butter with egg-milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Ingredients per 250 g of cream:

Butter - 100 g
Sugar - 90 g
Egg yolk - 1 pc.
Milk - 65 g
Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, it can be divided with a knife into pieces 1-2 cm long. The more the surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.

Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

Butter with a fat content of 82% - 150 g
Powdered sugar - 70 g
Condensed milk - 60 g
Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
Cognac (or any other strong alcohol) - 1 tsp.
Cocoa powder - 15 g

Take all foods out of the fridge ahead of time to keep warm. Add sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor to the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.

Cold fat cream (33-36%) - 375 g
Mascarpone - 360 g
Sugar - 75 g
Vanilla extract - 1.5 tsp
Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. In order for protein decorations to hold their shape firmly, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

Protein of one egg - 1 pc.
Sugar - 60 g
Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

Curd - 185 g
Butter - 70 g
Powdered sugar - 50 g
Condensed milk - 15 g
Vanilla sugar - 1/2 sachet (to be ground into powder)
Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

Sour cream 20% - 300 g
Eggs - 1 pc.
Flour - 2 tbsp. l.
Sugar - 120 g
Vanilla extract - 1 tsp
Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.

Curd cheese - 340 g
Butter - 115 g
Powdered sugar - 100 g
Vanilla extract - 2 tsp

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for flavor and taste.

Dark chocolate (70%) - 100 gr.
Cream (33%) - 50 ml.
Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

Soft butter - 200 g
Good quality condensed milk (in cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.

In Pirogeyevo there is a variant of this cream (follow the link).

I buy all the necessary tools for the work of a confectioner, baking dishes and ingredients in a store. www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo

In cooking, a delicious cake, greased and well soaked with cream, is considered a real masterpiece. The chef who is able to cope with complex technological processes will be able to cook it, because the cream for the cake is both a filling and a decoration, so it must be prepared according to all the rules and even some tricks. Thanks to the light cream, you can also create unique desserts.
There are many variations on how to make cream cake. Its choice depends entirely on the type of filling, as well as the test. Sour cream is perfect for a biscuit cake, and custard is perfect for a puff cake. A light fruit dessert will go well with a banana and lemon layer, but for "Napoleon" it is better to cook oil or butter cream using complex technology.
The preparation of any dessert begins with the preparation of the necessary components. The basis of any type of cream is a lush mass, which can be achieved by whipping with a blender or mixer. The most common ingredients are granulated sugar, chicken eggs, butter and cream or milk. Additives and the amount of components affect the production of a particular type of cream. The most popular are the following types: creamy sour cream and cream, custard and oil, as well as protein.
For butter cream, you need to choose high-quality and unsalted butter, as well as granulated sugar or powder. Additives are possible: condensed or whole milk, chicken eggs, coffee, and cocoa powder.

For multi-layered desserts, custard filling is used. It contains chicken eggs, flour or potato starch, whole milk. This cream must be boiled with constant stirring of the mass, and then cooled to the desired temperature.
The protein cream is based on egg whites, which are whipped together with powdered sugar. It is not used for a layer of cakes, but only decorates the surface of desserts.
Creamy filling is obtained only by whipping cream that has previously been chilled. It is used for biscuits. And for shortbread or puff cake, sour cream is used. For its preparation, chilled cream and high-fat sour cream are needed.
It is necessary to put only fresh products in any type of cream, since the result and taste will depend on them. It will be better if the sour cream and cream are homemade, and the eggs and butter are fresh.

In order to make cream for the cake with your own hands, you need to use the recommendations of experienced confectioners and chefs. This will tell you how to prepare the cream for the cake correctly. Basically, the masters advise doing this:
This cream is good for lubricating shortcrust or puff pastry cakes. It is distinguished by an amazing aroma and delicate taste, and also by richness and density. Not a single Napoleon cake recipe can do without such a cream, because it is he who gives this cake airiness and the necessary moderate sweetness. The homemade cream cake recipe includes the following ingredients:
Sugar sand - 250 g.
High-quality butter - 200 g.
Fresh milk - 1.2 l.
Wheat flour of the highest grade - 100 g.
Yolks of chicken eggs - 6 pcs.

To prepare the custard, you must do the following manipulations:
In one container you need to combine flour, granulated sugar and egg yolks. Beat until smooth, and then, with constant stirring, pour in the milk in a thin stream.
Put the resulting mixture on fire and wait for the moment of boiling. Remove from stove and cool to room temperature. After that, add oil in a spoon and mix vigorously until smooth.

It will be interesting for every novice housewife to know how to prepare sour cream for a biscuit. Its main difference is creamy rich taste. This cake cream is simple. The recipe includes the following products:
Sugar - ½ part of a glass.
High-fat sour cream and high-quality butter - 150 g each.

Grind granulated sugar with a coffee grinder to the consistency of powder. Then it must be combined with soft butter and chilled sour cream and stir with a whisk. The oil should be at room temperature. Carry out manipulations gradually. Only in this way can thick foam be formed.
For cakes, a fragrant and tasty layer is curd cream, prepared with the addition of vanillin and citrus zest. Such a filling will also be a wonderful cake decoration. It will be possible to coat the whole cake with this mass, and then sprinkle it with walnuts, caramel crumbs and decorate with fruits. The result is a dessert that will delight any person with its appearance and taste.
The composition of the curd filling contains the following products:
In order to properly prepare such a curd mass, it is necessary to sequentially perform the following steps:
Pass the cottage cheese through a sieve and add sugar to it. Beat well with a mixer or blender.
Add chopped lemon zest, a little roasted nuts and vanillin to this mass.
Pour cold water over gelatin.
To form a fluffy foam, you need to whip the cream.
Combine all products in one container and mix well. Place in refrigerator for 150 minutes.
Can be supplemented with any berries or fruit slices.

Cream for cakes made from cream turns out to be very tender and tasty, as well as airy and white. Use it for smearing cakes, as well as for smearing the surface. It will go well with tubes, shortbread and puff, as well as biscuit dough. Vanilla sugar gives the filling a special taste, but gelatin is used in the recipe to maintain its shape. The required products are:
Pure water - 100 ml.
Cream - 1 tbsp.
Vanilla sugar - 4 g.
Food gelatin - 10 g.
Powdered sugar - 100 g.

This cream is prepared very quickly and simply. For this you need:
But a cream made from fresh butter and condensed milk is considered high-calorie. The mass is distinguished by a special sweetness and creamy aftertaste, as well as a very thick structure. Such impregnation can be diversified by adding any kind of nuts to it: cashews or peanuts, hazelnuts or walnuts, and you can also add pine nuts. They go great with caramel flavor. The composition of this impregnation includes the following ingredients:
Nuts of any variety - 40 g.
High-quality butter - 400 g.
Fresh condensed milk - 2 b.

In order for the cream to get the desired consistency, the following manipulations should be sequentially performed:
Pour condensed milk with water (right in the jar). Put on fire and cook for 120 minutes. After the time has elapsed, remove from the stove and cool.
The cooled mass should be moved to a bowl and add oil to it. Beat until a fluffy cream is formed, which will have a golden hue.
At the end of cooking, add chopped nuts and mix everything thoroughly again.

Oily white filler will help you remember the taste of childhood. It was they who decorated biscuits and puff desserts. This option will be very popular with children. Every child will appreciate this pleasant sweet taste of cream that melts in the mouth. The composition of such a filler contains the following products:
Sugar - 1 tbsp.
Fresh high-quality butter - 250 g.
Whole milk - 0.25 tbsp.
Chicken large eggs (selected) - 2 pcs.

To prepare this quick filler option, you need:
For a biscuit cake, making chocolate impregnation is more difficult. Ganache, which keeps its shape perfectly, is made from cocoa and dark chocolate. But if you want to get a sweeter mass, then you can use white or milk chocolate. If you still use dark chocolate, then you can make the ganache sweeter with powdered sugar or honey. For a more piquant taste, you can add a little orange liqueur.
Ganache is prepared from the following products:
Fresh butter - 50 g.
Chocolate black - 450 g.
Heavy cream - 2 tbsp.

Preparation consists of the following steps:
A creamy layer with mascarpone is the easiest option to prepare. This cheese with a delicate and mild taste is perfect for preparing a fragrant creamy impregnation, reminiscent of ice cream and goes well with biscuit cakes and berry filling.
The recipe includes the following products:
Vanilla sugar - 10 g.
Orange and lemon - 1 citrus each.
Powdered sugar - 20 g.
Mascarpone - 250 g.
Brandy (you can not pour) - 10 ml.

Mix mascarpone with powder and vanilla. Pour in brandy. Grate the zest from the citrus peel. Cheese cream must be well kneaded until smooth. You can add grated nuts or chocolate, as well as other products.

There are innumerable creams for cakes, and each of them is good in its own way. The task of the hostess is to choose the right layer for her baking so that the combination of flavors is perfect, as well as to prepare a delicate creamy impregnation in accordance with all the rules.
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Many people know how to make a cream for a cake. After all, most toppings for homemade desserts do not require the use of a lot of time and various components. But for those who still do not have this information, we decided to present several simple and affordable ways that will allow you to make a delicious and beautiful cake with your own hands.
Simple cream for biscuit cake
Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:
unsalted butter - about 175 g;
condensed milk - a standard jar;
nuts or other additional ingredients - use as desired.

Cooking process
Before you make cream for a cake from condensed milk, you must remove the butter in advance and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get an airy and tender mass. Add a full jar of condensed milk to it and mix well.
If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.
Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. As a result, you should get a very tasty dessert with a clear aroma of condensed milk.
cream cheese cream
Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.
So, we need:
powdered sugar - 2 large spoons;
large village eggs - 3 pcs.;
cream cheese mascarpone - 250 g (standard packaging).

Cooking method
Homemade tiramisu cake cream is much better than what is sold in powder form. After all, to create a delicious and healthy dessert, you should use only natural ingredients, and not a set of flavors and flavor enhancers.
So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, to the yellow mass, lay out the mascarpone cream cheese and beat until a homogeneous consistency is obtained with a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.
After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get a not very thick, but fragrant and tasty cream.
It should be noted that only fresh eggs are used to prepare the filling for Tiramisu. In this regard, it is better to buy them not in a store, but in the market from farmers.
Cooking a cake with sour cream
Sour cream is a versatile filling that is ideal for any cakes. With it, you can make a very tasty and delicate dessert for any holiday table. For the base we need:
village eggs - 3 pcs.;
medium-sized sugar - a full glass;
high-grade flour - a full glass;
soda and vinegar - half a spoon each.

Cooking cake
Before preparing the cream for the biscuit cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.
After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.
Cream preparation
Cake with sour cream is prepared very quickly, but it turns out incredibly tender and tasty. For the filling we need:
fresh sour cream with maximum fat content - 700 ml;
powdered sugar - 1 cup.

To prepare such a filling, beat the dairy product strongly in a blender, and then add powder to it and repeat the mixing procedure until you have a very fluffy and airy mass.
We form a dessert
After preparing the cream, they should generously grease the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.
We make cream for the "Custard" cake
Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:
high-grade flour - about 90 g;
sugar - about 400 g;
fat milk - about 700 ml;
village eggs -5 pcs.;
vanilla sugar - on the tip of a spoon;
unsalted butter - about 25 g;

Step by step cooking process
To make your own custard, you need to bring country milk to a boil. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.
After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.
Making a delicious cream for dessert from proteins
There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For him we need:
egg whites - from 4 eggs;
sugar is not very large - ½ cup;
fresh cream as fat as possible - 1 cup.

How to cook?
To make an airy and light cake cream, you need to put the egg whites in a blender and beat them strongly together with not very coarse sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get a white and airy cream that will easily take any shape you give it.
It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubules, custard and sand cakes.
Decorate the cake with cream
Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:
unsalted butter - about 200 g;
powdered sugar - about 8 large spoons;
any dyes - apply to taste.

Cooking cream for decorating dessert
It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating a cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.
After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, and so on. So your dessert will turn out to be more healthy and safe for health.

20 minutes
284 kcal
4/5 (4)

There are a huge number of good recipes for a variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which you impregnate the cakes. It is he who gives this or that taste and sets the mood for your cake. In essence, the cream is an elegant lush mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition. They are smeared with biscuit cakes and decorate cakes.
Today I will show nine of the most common, easy to prepare biscuit cream recipes, and you will determine which cream is better and more suitable for the layer of your next biscuit cake.
All recipes are different in composition, and each of them exists in several, or even dozens of options. I will offer you the simplest and most versatile. If you are not going to use the prepared cream right away, store it for no more than two to three days in the refrigerator, as this whimsical product deteriorates very quickly.
chocolate cream recipe
Liter saucepan, bowl, whisk or mixer.
Required products:
The recipe for this chocolate cream with condensed milk is as simple as God's day, and at the same time terribly delicious. At this link you can also read another option on how to cook - chocolate cream for cake -. I would like to warn everyone who scrupulously watches their figure, the cream contains a large amount of calories.
To properly prepare chocolate cream according to my recipe, choose only high-quality condensed milk. You will need the yolk of a fresh chicken egg, take the oil out of the refrigerator ahead of time, it should be soft.

Banana cream for biscuit cake
It will take time: 10 minutes
You get servings: 6-7 (one small cake)
To prepare the cream you will need: bowl, for mixing ingredients, blender.
Ingredients:
2 bananas of medium size;
350 grams of sour cream;

4 tablespoons of powdered sugar;
h. spoonful of lemon juice.

Another easy-to-make biscuit cream is banana cream with sour cream. Banana cream biscuit cake is one of my child's favorites. I think that it is ideal for children's parties and not only. Read here how to make banana cream cake, another of our original recipes.
We start cooking, remember that sour cream for cream should be chilled, fresh from the refrigerator.

Cottage cheese cream for biscuit cake
It will take time: 20 minutes
You get servings: 12 (1 cake)
To prepare the cream you will need: the desire to prepare a miracle cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind curd lumps by rubbing, if not, then you can do without).
Ingredients:
450 grams of fatty cottage cheese;
1 pack of butter;

150 grams of sugar;
vanilla sugar - 1 teaspoon.

Curd- light, healthy, ideal for sponge cake cream. You do not need to be a pastry chef seven spans in the forehead to cook it properly. In nature there is many options for curd cream for a biscuit cake, you can cook it with gelatin, very good, in my opinion, curd cream with fruit, curd-yoghurt, as well as curd-sour cream or curd cream with cream. The recipe for making curd cream with butter, which I offer, is one of the simplest and most popular. Pay attention to the fact that the oil is soft. Take it out of the refrigerator ahead of time. Let's start preparing our cream.
To make the cottage cheese banana cream for a biscuit cake, add one medium-sized banana, peeled and mashed with a blender, to our recipe and beat.
Follow this link to read our other easy cooking method - curd cream for cake -.
Sour Cream Recipes
Sour cream custard
It will take time: 30 minutes
You get servings: 10 (medium sized cake)
For sour cream custard, take:
250 grams of sour cream with a high percentage of fat;
half a glass of sugar (100 g);
200 grams of butter;

a few tablespoons of flour;
a bag of vanilla sugar;
one chicken egg.

Cream sour cream with condensed milk
It will take time: 15-20 minutes
You get servings: 10 (medium size cake)
Kitchenware: ladle for kneading and cooking cream, whisk, bowl for mixing ingredients.
For cream sour cream with condensed milk, take:
400 grams of high or medium fat sour cream;
a third of a can of condensed milk;

a tablespoon of skate;
a tablespoon of lemon juice.

If you decide to cook a delicious sour cream for a biscuit cake, then take fat sour cream. Another condition is that it must be cold. I will tell you how easy it is to cook two types of sour cream for a biscuit cake: sour cream custard and sour cream with condensed milk.
First, sour cream- This is a very thick cream, it is used when you need to coat thick cakes. Under their weight, the cream will not fail. Custard sour cream must be used immediately after preparation, otherwise you will not be able to work with it.
Second, cream for sour cream biscuit cake with condensed milk, on the other hand, is liquid. They are impregnated with dry, not very thick biscuit cakes. Here you will read how to cook. Please note that the oil for one and the second cream should be soft.
The most delicious sour cream custard for a biscuit cake is prepared as follows:
Cooking sour cream for sponge cake with condensed milk. The whole process of preparing this cream consists in continuous whipping of sour cream with the rest of the ingredients.

Sour cream for biscuit cake is also prepared with gelatin, here read another of our recipes, how you can simply cook and, in fact, the whole thing yourself.
Cream of condensed milk for biscuit
15 minutes
You get servings: 6-7 (small cake)
Kitchenware: bowl for mixing ingredients for cream, mixer or whisk
Required Ingredients:
bank of condensed milk;
200 grams of butter;
sachet of vanilla sugar.

To properly prepare condensed milk cream for biscuit at home, buy condensed milk of exceptionally excellent quality. The second condition: remove both condensed milk and butter from the refrigerator in advance, because they should be at room temperature, the butter should be soft.
This is probably the easiest cream for a biscuit cake, and anyone can cook it if they wish. You just need to work with the mixer a little. If desired, add a little lemon zest or a spoonful of your favorite liquor here.
In what way you can still cook and, read by clicking on this link.
Butter cream for biscuit cake
It will take time to cook: 30 minutes
You get servings: 12 (1 cake)
Kitchenware: a ladle for making syrup, a bowl for mixing cream components,
mixer.
Required Ingredients:
300 grams of butter;
one and a half glasses of sugar;
half a glass of heavy cream;

2 tablespoons skate;
sachet of vanilla sugar.

This version of butter cream is very tasty and is ideal for sponge cake. It keeps its shape very well. It is convenient for them to coat the cakes and form the top layer of the cake, because our butter cream will not spread. It should be thick and fluffy at the same time. Butter, as usual, prepare in advance, it should be soft. We will prepare an oil cream based on creamy syrup with cognac.
Lemon cream for biscuit cake
It will take time to cook: 30 minutes
You get servings: 12 (1 cake)
Kitchenware: grater, liter saucepan or ladle, bowl, mixer or whisk
Required Ingredients:
two medium lemons;
two eggs;
half a glass of sugar;

50 grams of fatty plums. oils;
sachet of vanilla sugar.

Now I will tell you how you can make awesome lemon cream for sponge cake.
This is a variation on the classic English lemon dessert, but there is not a lot of sugar and little butter, so the cream is relatively low in calories, giving the biscuit a delicate sourness.
Here you can read more recipe how to cook.