Delicate sponge cake cream. Whipped cream for layering cakes

Many people enjoy baking and love to try biscuit cakes. But few people know the origin of this so popular dessert in our time.

Biscuit, translated from French, literally means "baked twice."

In the Middle Ages, the biscuit was the food of the English sailors. Since there is no butter in the biscuit dough, it keeps well and is not subject to mold. Sailors took biscuits with them on their voyages and for a long time they did not spoil.

One day, a courtier of Queen Elizabeth traveled on a ship and tasted the daily food of sailors. He was captivated by the unsurpassed taste of biscuit. So the biscuit hit the tables of high society and its recipe began to spread around the world.

Cream for biscuit cake - general principles of preparation

It is hard to imagine a biscuit cake without cream. It is the cream that is able to emphasize all the charm of the taste of the cake. Cream is a bulk mass that is prepared from eggs, cream, milk, butter, sour cream. They can be layered, you can decorate cakes, creating real confectionery masterpieces.

The cream is a perishable product, so it should be stored in the refrigerator for no more than 36 hours.

Throughout the history of biscuit cake, its traditional recipe has not changed, although cream recipes have been experimented and improved.

In the process of preparing cream for cakes, you will definitely need a mixer, a whisk, a saucepan with a thick bottom, a spoon, a bowl, a measuring cup and a kitchen scale.

You can consider the standard recipes for creams for biscuit cake. These creams can be taken as a basis and already personally changed or amended.

Before smearing the cakes with cream, it is better to soak them with syrup. This procedure will take approximately 15 minutes. In the preparation of syrup, the proportion of sugar and water is important. For a cake weighing 800g, you need about 500g of impregnation. The impregnation recipe is simple: you need to boil 250 ml of water and pour 250 gr. sugar, boil, add 1 teaspoon of lemon juice and vanillin. Alcoholic beverages, fruit syrups, cocoa can be added to the impregnation.

When making cream for a biscuit cake, it is important to ensure that all inventory and hands are clean. For the preparation of any cream, high-quality and fresh products are needed.

Recipe 1: Custard for Biscuit Cake

Custard is one of the best creams for biscuit cakes, as it is very delicate and light. Due to their light texture, they will not be able to decorate the cake. This cream is smeared between the cakes.

Ingredients:

Egg - 1 piece;

Milk - 1 glass;

Sugar - about 5 cups;

Flour - 2.5 tablespoons;

Butter - 50 grams;

Vanilla sugar - to taste

Cooking method

Pour milk into a non-stick pan, pour out sugar, flour, add vanillin and an egg.

Beat everything with a mixer for about 30 seconds, so that everything mixes well and there are no lumps of flour left.

After that, the pan must be put on the stove and cook the cream on low heat for about 5 minutes until thickened, while whisking with a mixer from time to time (so there will definitely be no lumps).

Leave the cream to cool.

When it is warm, put soft butter in it and beat well with a mixer until smooth. With the cooled cream, you can smear the cakes and decorate the cake as desired.

Recipe 2: Butter Cream for Biscuit Cake

Butter cream for sponge cake can serve as a decoration and emphasize its great taste. This cream is considered one of the most popular in Europe. Since the base of the cream is oil, the butter should be without additional flavors.

Ingredients:

Oil - 350 grams;

Condensed milk - 1 can;

Vanilla sugar - 1 sachet.

Cooking method:

Beat soft butter thoroughly at medium speed with a mixer until a fluffy and airy mass is formed.

Pour in vanilla sugar and mix thoroughly.

Pour the condensed milk into the mass in a thin stream, while whisking with a mixer (at low speed). Then increase the speed of the mixer and beat for about 5 minutes until the cream is smooth.

The cream is ready.

Recipe 3: Chocolate Cream for Biscuit Cake

The taste of the cream is delicate, light, chocolate, with vanilla flavor, as if it was created for a biscuit cake. However, it is high in calories.

Ingredients:

Cocoa powder - 2 tablespoons;

Milk - 500 ml (it is better to use fatter);

Sugar - 3 tablespoons;

Butter - 1 tablespoon;

Starch - 3 tablespoons;

Vanilla sugar.

Cooking method:

Pour 250 ml of milk into a saucepan, add butter, cocoa, sugar and mix everything thoroughly.

Put on a small fire, so that it boils and cook for 3 minutes while stirring continuously (it is better to do this with a wooden spoon, so the cream does not burn).

Remove from fire. At this time, add starch to the remaining milk and mix thoroughly so that there are no lumps. Pour milk with starch into the hot mixture, add vanilla sugar and put on a small fire.

Cook for about 2 minutes, stirring well as the cream will thicken as it cooks. Remove from fire and cool.

You can grease the cakes with cold cream and decorate the cake.

Recipe 4: Cottage Cheese Cream for Biscuit Cake

Delicate curd cream for biscuit cake will make it an ideal dessert and delight you with an unsurpassed taste. This cream is not only easy to prepare, but also low in calories. Curd cream contains a lot of B vitamins, organic acids, calcium, phosphorus and even iodine. This cream is tasty and healthy.

Ingredients:

Cottage cheese - 500 g;

Cream 30% - 250 ml;

Powdered sugar - 200g.

Cooking method:

Grind cottage cheese with powdered sugar with a mixer or blender.

Whip the cream with a mixer at high speed until fluffy and then add to the curd.

Mix everything thoroughly and gently until smooth.

The curd cream is ready and can be used immediately to decorate and grease the cake.

Recipe 5: Protein Cream for Biscuit Cake

The lightness of the protein cream will give the biscuit cake an extraordinary tenderness and airiness. This cream will perfectly decorate the cake and emphasize the lightness of the dessert.

Ingredients:

Egg whites - 4 pieces;

Water -100 ml;

Sugar -200 g;

A pinch of salt;

Vanilla sugar.

Cooking method:

Sugar should be poured into water and boiled for about 20 minutes over medium heat. It is important to check the readiness of the syrup, for this you need to drop it into a glass of cold water, if a ball has formed, then it is already ready.

Next, beat the whites with a mixer at high speed with a pinch of salt. Pour the syrup into the lush protein mass in a thin stream, while continuing to beat the mass with a mixer, but already at medium speed.

The protein cream is ready and can be used immediately to decorate the cake.

Cream for biscuit cake. Tricks and helpful tips

• when preparing butter cream, it is important to pay attention to the quality of butter, since the taste of the cream depends on it;
• in the preparation of custard, it is important to remember: the more flour is poured, the thicker it will be;
• when making protein cream, you need to pay attention to the dishes. There should not be a drop of water in it, otherwise the cream will not whip. This cream must be used immediately after preparation, as it ceases to be lush during storage;
• the secret of making curd cream is that only fresh and homogeneous products are taken for it
• to give the chocolate cream a more expressive taste, you need to grate the chocolate and sprinkle it on the cakes, and then grease the cakes with cream
• so that when cooling the custard does not take a crust, it must be sprinkled with sugar on top or stirred often.
• each of these creams, you can add different fruits or berries. The same cream, but with the addition of fruits, will give its own touch of originality and originality.
• Using food coloring, creams can be given bright and extraordinary colors.
• adding a few drops of essence to creams, you can give the cream an interesting taste.

Everyone has different tastes, so only experimentation will help determine what you like best.

12 Best Biscuit Cream Recipes

The success of a biscuit cake depends not only on how good the biscuit itself is. An important role is played by the cream for the biscuit cake. It is the filling that will make your cake exquisite, delicate, unique, it will add an accent to the whole biscuit. By the way, you can bake biscuit cakes yourself (in this case, the cake will turn out much tastier), or you can buy ready-made ones. Now I want to tell you what creams I cook for biscuit cake.

Protein cream for biscuit cake

Ingredients:

• 10 egg whites
• 2 tbsp. Sahara
• 2 tbsp condensed milk
• 20 gr. gelatin
• 1 tsp vanilla
• 150 ml. water

1. This is one of my favorite creams, it is tender, tasty and very quickly prepared. In addition, the taste of butter cream can be changed by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique prunes accent, I want to tell you.
2. To make the filling for the cake delicious, it is advisable to soak the prunes in the evening. To do this, take prunes, remove the bones. Using a knife or kitchen scissors, chop the prunes.
3. Fill the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling is being prepared for children's cakes, then despite the fact that alcohol is not felt at all in the cake, it is still better to replace the liquor with sweet syrup or just water.
4. We put the prunes in the refrigerator for the night to infuse.
5. The next day, we grind the swollen prunes together with the liquor in a blender. It is not necessary to grind to a homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble a not very dense jam. If there is not enough liquid, then add a little more liquor or just sweet syrup.
6. Separately, in a clean bowl, whip the chilled cream. Cream can be whipped either with a mixer, or in a long-proven way - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until you get a firm cream.
7. The components of the filling - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect a biscuit cake.
8. We put the first cake on a cake dish or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
9. We put the second cake, we also grease it with prunes, and on top with cream. For the third cake, repeat all operations.
10. Using a long knife, smooth the surface of the cream so that the biscuit cake turns out to be even and pretty. We decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
11. Everything, our unique biscuit cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make sponge cake with cream and raspberry jam. Try it for sure!

Butter cream for biscuit with cocoa

• Ingredients:
• 2 tbsp sugar or powdered sugar
• 500 ml. cream 25-30% fat
• 3 tbsp cocoa

1. Simple buttercream and cocoa buttercream are a great combo for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
2. To get cocoa buttercream, first add cocoa to the chilled cream. Mix and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the cocoa taste is weak, then add a little more cocoa until the desired result is obtained.
3. Start whipping the cream at low speed. We use a stirrer. Gradually add sugar.
4. Beat until you get a fairly thick cream. Cocoa buttercream whips up much faster than regular buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and whey separated, is no longer suitable for a cake.
5. Lubricate the cakes with the finished cream, not forgetting to soak them with sweet syrup or liquor beforehand.
6. We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

• Ingredients:
• 150 gr. dark chocolate
• 150 ml. cream

1. This is the easiest and fastest sponge cake cream you can think of, and most importantly - it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
2. So, heat the cream to a boil (100 ml of milk and 50 g of butter). No need to boil, just bring to a boil and turn off the heat.
3. While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream, which quickly becomes thick.
4. Lubricate the layers of biscuit with this chocolate cream, decorate the cake and hide in the refrigerator.
5. For more information on how to prepare chocolate cream (icing), read the step-by-step recipe for chocolate icing.

Cream for condensed milk cake

• Ingredients:
• 200 gr. butter
• 200 gr. condensed milk
• 1 sachet of vanilla sugar
• 3 art. l. liquor (optional)

1. But this condensed milk cream is well known to everyone since the distant Soviet times, when cream and chocolate were either a great luxury or a great shortage, but the butter and condensed milk cream is the very thing: fast, affordable and reliable! It always turns out, even from margarine, but I don’t advise using margarine, otherwise the taste will turn out to be margarine))).
2. So, beat the butter warmed to room temperature with a mixer.
3. With the mixer running, gradually add the condensed milk.
4. To make the taste of the cake cream richer, you can add a little liquor.
5. For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step by step recipe.

• Ingredients:
• 250 gr. butter
• 1 st. Sahara
• 1 st. milk
• 2 eggs
• vanilla
• cognac

1. Very gentle and tasty cream, consists of two components: the custard part and the oil part. It is easy to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. We are watching

• Ingredients:
• 200 gr. butter
• 4 tbsp powdered sugar
• 4 tbsp condensed milk
• cocoa
• cognac

1. Excellent cream, holds its shape well, suitable for filling biscuit and for leveling the surface of the cake. Also used for cake decoration, easy to work with. See step by step chocolate cream recipe.

• Ingredients:
• 130 gr. milk
• 100 gr. butter
• 2 yolks
• 50 gr. Sahara
• 50 gr. hazelnuts
• 1 vanilla sachet
• 10 gr. starch

1. Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
2. In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
3. When the cream thickens, add finely grated hazelnuts. Mix and remove from fire. Let the cream cool down.
4. Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is homogeneous.
5. Lubricate the soaked biscuit cakes with a nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

• Ingredients:
• 800 gr. fat sour cream
• 1 st. sugar or powdered sugar

1. For the cream, we take fresh fat sour cream, non-acidic. We start beating with a mixer.
2. Gradually add powdered sugar or sugar. Whisk until the cream is smooth.
3. We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Medovik. See step-by-step recipe for sour cream.

Custard for biscuit cake

• Ingredients:
• 5 eggs
• 1 cup of sugar
• 1l. milk
• 100 gr. butter
• 2.5 st. spoons of flour
• vanilla

1. Biscuit custard is prepared in exactly the same way as Napoleon cake cream. Bring the milk to a boil and then turn it off.
2. Beat eggs by hand or in a blender, add sugar and flour.
3. Pour the egg mixture into the milk that has cooled to 80 ° C in a thin stream. Whisking constantly with a wooden spatula, heat the cream until it thickens. Boil for a couple of minutes and turn off.
4. Let the cream cool down a bit, then add the vanilla and butter. Beat the cream well with a whisk. Lubricate the biscuit cakes with the finished custard. .

Strawberry cream for biscuit cake

• Ingredients:
• 200 g strawberries
• 150 g cream 30% fat
• 80 g sugar
• 100 ml. milk
• 2 eggs
• 10 g gelatin

1. Grind the yolks and part of the sugar thoroughly, and then pour in the warm milk. Stirring constantly, heat the mixture until it thickens.
2. Pour gelatin diluted in water or milk, cool the egg-milk mixture.
3. Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries or jam.
4. Lubricate biscuit cakes with the obtained strawberry cream, which it is desirable to soak with sweet strawberry juice. We look.

Coffee Cream Biscuit

1. Coffee cream for biscuits is prepared in the same way as vanilla cream. The only difference is that when cooking the egg-milk mixture, we add not 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture almost to a boil, add gelatin, and then cool. Similarly, add whipped cream to the cooled mixture.

Vanilla cream for biscuit cake

• Ingredients:
• 200 g cream 30% fat
• 3 tbsp Sahara
• 100 g milk
• 2 yolks
• 10 g gelatin
• vanillin

1. Soak gelatin in cold water or milk.
2. Thoroughly grind the yolks and sugar in an enamel bowl, and then add warm boiled milk.
3. Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. We combine the egg-milk mixture with gelatin. After complete dissolution of gelatin, add vanillin, mix thoroughly, and then leave to cool to 25 ° C.
4. Beat the chilled cream with a mixer until a thick fluffy mass is formed.
5. Combine whipped cream with chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liquor.

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preferences.

These dishes are worth a try.

Reviews and comments:

Rita 11/15/11
The mixer broke down, and it was lazy to whip with hands, so I tried to whip the cream with a blender. It turned out to be cream-butter, well, don’t really throw it away, so I smeared the cakes with it. The cake turned out awesome, thanks for the recipe, and the mixer will have to buy a new one :)

Masha 05/29/12
Prunes for the filling can be quickly ground with a blender. I pour boiling water for half an hour, dig out the bones, and then whack the pulp with water and you're done.

Evgeniya 07.11.12
The last time I bought a cake in a store, I swore that this was the last time I spent money on garbage ... And I kept my word, and when I tried your cakes with different fillings, now you can’t lure me with any store ones. Thank you!

Alyona
Eugene, thank you for your kind words! I also really like biscuits with whipped cream, and every time I come up with something new: either a filling with dried apricots, or with pieces of canned pineapple, or I invent an original impregnation of cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 28.02.13
I made a biscuit with cream and cocoa. very tasty and beautifully done. Alena, you write all the time that biscuit cakes need to be soaked. how do you do it and how much is needed for one cake?

Alyona
Olya, thanks for the comment and the good question.
Ideal impregnation for biscuit cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 gr. I have 100-150 ml. liquor. I really like amaretto soaked biscuits. If there is no liquor at hand, then you can take 60-70 ml. cognac, dilute it with water to make 90-100 ml. and add sugar to taste. And we soak the cakes with this cognac syrup.
For non-alcoholic impregnation, you can prepare any fruit syrup. To give the biscuit a coffee taste, the cakes are impregnated with coffee (natural with sugar). An example is the Tiramisu cake. It is impossible to say the exact amount of impregnation, it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 18.03.13
Please tell me, can you decorate the top of the cake with these creams: make sides, flowers? Do creams hold their shape well?

Alyona
Ekaterina, of the listed creams, butter cream with or without cocoa more or less holds its shape well. Custard and other forms do not hold well, mainly used to create a creamy layer between the cakes. To make the cream more dense, cream can be whipped in a blender (here it is important to prevent the moment of oil formation). It turns out a cream that is lighter than an oil one, but which lays down quite well when using a culinary syringe. The result is visible in my photos.

Valentine 25.03.13
The first time I cooked butter cream for a biscuit, I was very worried about how it would whip. Everything turned out great, the guests did not even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 24.10.13
Good afternoon. Sorry for the stupid question, I'm just learning... Tell me, please, as I understand it, that cream should be thick (like homemade), not liquid?

Alyona
Good afternoon, Anastasia! The cream must be fresh and full fat, with a fat content of at least 30%, preferably 35%. Cooking cream with reduced fat content, which is simply added to dishes, is not suitable for cream. Also, frozen cream or which has already appeared sour is not suitable. I buy cream in the store, I always choose the freshest. Fresh cream is always liquid.
P.S. Anastasia, if you are just learning, I would advise you to first master simpler creams, for example, butter cream with condensed milk or custard.

Anastasia 24.10.13
Alena, thank you very much for the detailed answer and advice. The biscuit will soak overnight and tomorrow I will make butter cream with condensed milk. Creamy is still scary to do.

Alyona
I'd love to know how the cake turned out. As for the buttercream, there is nothing particularly complicated. But still, it is better to first try to prepare the cream in a small volume, so as to learn. And when you feel all the subtleties, then you can already make cream for the cake.

Lelya 06.11.13
Biscuit is my weakness) And there are so many different options for cream that my eyes just ran up. I admit honestly, I always cook strictly as prescribed, I don’t change anything) I still don’t have enough experience for this. I liked the cream with liquor and prunes. I'll try to make it over the weekend! True, it confuses whether it will turn out too sweet?

Alyona
Lelya, the sweetness is very easily corrected. It is enough to reduce the amount of sugar. Take 2 tbsp. sugar instead of 3 tbsp.

Anastasia 08.11.13
Finally, the Internet has earned and I hasten to unsubscribe immediately! I decided to please myself with a delicious cake for my birthday)) I was very worried, because I didn’t always get a biscuit, and even before my mother-in-law (who bakes delicious tori) I wanted to brag! And lo and behold!! the biscuit turned out and soaked perfectly and the butter cream with condensed milk turned out !!! In general, the cake turned out great, everyone liked it and I was very pleased! Now I'm going to try new creams according to your recipes! Thank you very much!

Alyona
Anastasia, I am very glad that both the cake and the cream turned out well. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try a cake with whipped cream, it's generally a fairy tale))).

Anastasia 08.11.13
Elena, thank you so much for your advice! I will definitely try!

Victoria 11/25/13
My custard didn’t turn out and it smells strange of proteins.

Shurik 11/25/13
Victoria, bad smell from proteins can only be if the eggs are stale. It is generally better not to use them, and even more so for a birthday cake.

Alyona
Shurik, about the freshness of the products is a very true remark. Eggs, especially for cream or baking, should always be checked for freshness. The easiest way is to collect water in a deep bowl and lower the egg into the water. If the egg has sunk, then it is fresh. If it floats between the bottom and the surface, then so-so, if it floated to the surface, then it cannot be used for food.

Lilia 10.12.13
It's great when there is such a choice of cream for biscuit cakes, because most of all we love biscuit cake with cream and no other. I prepared all the options for the cream, but I didn’t succeed once with custard, now I want to carefully approach the recipe for making just such a cream. It always seems to me light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out really tasty, and the aroma is generally superb.

Oleg 03.01.14
My wife arranged a celebration of the stomach - she made a biscuit with condensed milk cream. Just like when I was a kid, thank you!

Alyona
Cheers, Oleg. And thanks for the feedback)))

Anna 01/12/14
But I did not see the recipe for sour cream. But this is just a great option for a cream biscuit. For 500 gr. thick sour cream, you need to take a glass of sugar and beat. Perfectly impregnates biscuit cakes!

Alyona
Anna, thanks, now I have a complete collection)))

Varya 01/15/14
I love biscuit cakes most of all, and such a list of different delicious creams is just the way. The classic cream is somehow already boring, so I'm picking up the recipe for vanilla cream, this is just what I need today. Thanks!

Tonya 20.04.14
I really liked the chocolate cream. I made a chocolate filling for a biscuit, it was still enough to cover the cake on top. Guests all dared, thank you!

Ksenia 21.06.14
I used buttercream for the cake. It seems to me that it suits the biscuit better than all the others. It turned out very soft and airy. Just a meal!

Lidia Mitrofanovna 26.10.14
For biscuit baking, I have already tried to make cream with condensed milk, and custard, and cream. I liked the creamy one the most, especially with cocoa. Now I decided to make butter cream with nuts. What will come of it and how this taste will suit the biscuit, then I will write.

Alyona
Lidia Mitrofanovna, be sure to write, it is very interesting to know your opinion about this cream.

Lidia Mitrofanovna 28.10.14
Prepared butter cream with hazelnuts (hazelnuts). The cream turned out quite tasty, spicy.

Olga 08.11.14
All recipes are good and correct. But I have 2 meringue cakes prepared by me, 2 high biscuit cakes, cut in half. Delicious but very sweet. I would like a variant of a thick, but slightly sweet cream with sourness. Please suggest options if possible. Thank you! I'm baking for my golden wedding!

Alyona
Olga, I would still recommend cream with cream, and to add sourness, use either prunes or jam.
How to cook cream with prunes, you can see. The amount of sugar in whipped cream can be reduced.
How to make a biscuit with cream and jam, see Jam, you can use any (with sourness).
You can also make cocoa buttercream. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Compound:
butter 100 gr.
cognac 1 tbsp
condensed milk 2 tbsp
powdered sugar 40 gr.
Add all the ingredients to the softened butter, beat with a mixer until smooth.
You can make Charlotte custard, just reduce the amount of sugar. There is no detailed description on the site yet, I'll post it tomorrow, I'll just cook it today.
Alternatively, you can try orange cream, such as in this recipe. But it is still a little dry for a biscuit, so I would lay another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. Quick and delicious, thanks for the recipe!

Victoria 30.12.14
I made Strawberry cream for biscuit cake according to this recipe ... why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely .. the cream whipped and thickened, but when everything was put together it turned out to be a liquid cream .. it didn’t look like a cream ..... the cream did not hold its shape, it looked like sour cream .... only the cakes ruined everything ...

Alyona
Victoria, don't panic ahead of time. Apply the cream on the cakes, and put the cake in the refrigerator. Cakes with creams, which include gelatin, must stand for several hours in the refrigerator for the gelatin to harden (this is well known to everyone). If you planned to decorate the cake, then oil creams are made for these purposes. And don’t worry about biscuit cakes, they will only be more tender from additional impregnation)))

Victoria 31.12.14
Thanks a lot!! Happy New Year to you too!! I did just that ... but what should I do?)) Well, everything seems to be frozen .... we will try !! it will still be delicious .. the composition is good .... I just expected that there would be an air cream .. like in stores ... well, you see there is one chemistry there!))

Alyona
Victoria, if you wanted to get an airy strawberry cream, then you should have cooked it on whipped proteins, as for the Bird's Milk cake, with only one addition: season the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 06.01.15
And I, stupid, used to always buy a ready-made cream, I was afraid that it would not work. And as it turns out, there is nothing complicated here. I liked the custard, and vanilla, and sour cream, I will definitely take note of the recipes.

Dasha 11.02.15
Most of all I liked the chocolate cream, although I tried almost all the options. Especially if you soak the cakes with liquor, it will be just a bomb. In general, I adore chocolate, so I try to add it as much as possible in the form of chocolate drops even in baking. And on top of the cake I pour a thick layer of chocolate icing. That's the kind of chocolate addict I am.

Rosa 27.02.15
Our whole family just loves homemade cakes, a good selection of cream recipes. I'll take a look at a couple of new ones. Most of all I liked the cream with condensed milk, a delicate and soft creamy taste, and most importantly, it is prepared quickly and simply.

Lana 04/14/15
you will not tell me how to color creams for cakes with natural dyes, for example, beet juice. I squeezed the juice, added it to the cream, the juice flows to the bottom.

Alyona
It is easiest to color custard with juice or jam. When the custard is almost ready, add juice or jam to it. So that the cream does not turn out to be too liquid, reduce the amount of milk in it.
It is much more difficult with oil and protein creams, since oil and whipped protein practically do not mix with water (juice). To prevent the juice from draining, you can use gelatin, as in the case of strawberry cream, but such a cream is already more like a marshmallow.
The best natural color for cake creams is chocolate or cocoa. In general, to decorate a cake, there is nothing easier, more beautiful and healthier than nuts, candied fruits, candied or fresh fruit - two minutes and the masterpiece is ready.

Svetlana 06.07.15
In sour cream for biscuit it is written that sour cream is needed fatty and non-acidic, I did just that and it turned out to be butter.))))) Is there a recipe for sweet butter?)))

Alyona
Svetlana, sour cream is usually whipped for a short time, just a couple of minutes, just so that the sugar dissolves in sour cream.
If it so happened that you overdid it a little and whipped the butter (maybe you were sold cream), then it's okay. The first thing we do is decant the serum. Sweet butter can be frozen and then used for baking (butter pastry, shortcrust pastry) or for making butter cream with condensed milk.

Elena 01/28/16
Alena, hello. Question about vanilla cream Soak gelatin with milk or water from the indicated 100 gr. Or is it extra fluid? Thank you

Elena 01/28/16
Thank you very much. Alena, as a rule, I make cakes with cream: cream with cottage cheese. I would like to add something new, but what I did not know. I found a very interesting addition to cream from you. Thanks again.

Hope 02.06.16
Alena, tell me, what kind of cream can you use to smooth the sides of the cake? the biscuit cake itself with strawberries and sour cream, but the cream is liquid, soaked the cakes well, but it’s impossible to even out the sides ...

Alyona
Hope, in your case it is best to prepare sour cream with butter. It turns out denser and allows you to align the sides of the cake. How to prepare such a cream is described in detail in the "Monastic hut" cake (remove whey, add oil, etc.).
Alternatively, you can make butter cream with condensed milk or butter cream based on whipped cream. If you know how to whip cream, and you get it quite thick, then this is also a good solution. If there is little experience with cream, then opt for either the first option or oil cream.

Hope 10.06.16
Alena, thank you very much for your help))) I made sour cream with butter, everything turned out great! You have a very useful and interesting site) Thank you again)

Many famous confectioners of the world claim that the taste of the cake depends entirely on its impregnation: the more cream is put on each cake, the richer the dessert turns out. Biscuits are easy to prepare, but it is very important to soak them well so that the result does not turn out dry. To do this, there are a variety of recipes for biscuit cream, with the help of which the dessert acquires the perfect taste. For most housewives, this topic is very relevant. If you are one of these women, then you will be interested in the recipes below.

Cream for biscuit cake can be prepared on the basis of a variety of products -

• chocolate,
• butter,
• sour cream
• condensed milk,
• bananas,
• nuts.

We offer you only the most delicious recipes! The cream is a bulk mass. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, stabilizers and fillers must be added to it - gelatin, nuts, fruits.

Creams are used to decorate and layer cakes. The easiest option for decorating pastries is to apply the cream on the surface of the knife and gently spread over the surface. You can give the mass a variety of patterns using a culinary bag and different nozzles. If you don’t have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at a right angle or with cloves. This will allow you to get different drawings. Remember that the cream component is a perishable product, so you can store it from 3 to 40 hours (in the refrigerator).

Cream cake recipe

Ingredients:

• - lemon juice
• - 1 teaspoon
• - egg white
• - 2 things
• - water - 30 ml
• - powdered sugar - 5 tbsp. spoons

Cooking:

1. Pour water into the ladle, pour in the powder, stir, boil over medium heat. Readiness check as follows: take a little syrup of a teaspoon and see how it drains from it. If it is a thick stream, then the syrup is ready, and if it is a thin “thread”, then it is not yet.

2. Beat the cooled egg whites, gradually introduce them into the hot mass with regular whipping. 3. Beat the mixture for another 3 minutes until ready.

Butter cream for biscuit cake

Required products:

• - gelatin - a teaspoon
• - cream - one glass
• - powdered sugar - 1 tbsp.
• - vanilla sugar
• - crushed pineapple - 4 tbsp. spoons

Cooking:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or a water bath with regular stirring, cool.

2. Whip the cream, carefully add the powdered sugar, put the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation. For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berry and fruit additives, gelatin and without it. You can also put honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

This is a very tasty option and, unlike creamy, less high-calorie. For the dish, use only fresh, fat sour cream. Refrigerate it before whipping so that the consistency is better whipped. You can also add butter or gelatin. It is stored no more than two hours in the refrigerator and 72 hours in the product.

Ingredients:

• - vanilla
• - powdered sugar
• - dining l.
• - fat sour cream - one glass

How to cook:

1. Cool sour cream, beat, adding powder and a small amount of vanilla.

2. Pour in cocoa, gently stir with a whisk.

3. Do not store the finished mixture for a long time.

This option is one of the easiest and fastest. And most importantly - it turns out in 100% of cases. It's almost impossible to screw it up! By the way, if you didn’t have the very first ingredient at hand, you can replace it with butter and milk.

You will need: - cream - 155 g - dark chocolate - 155 g

How to cook:

1. We warm up the dairy products, without boiling, turn off the fire.

2. Dilute a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the sponge cake layers, and then hide it in the refrigerator for impregnation. Baking lovers will appreciate the cake with cherries and marzipan.

Option with condensed milk.

Required products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liquor - 3 tablespoons

Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in the condensed milk. 3. Pour in some liquor.

The best cream for biscuit cake

Required products:

• - liquor - 155 ml
• - prunes - 200 g
• - cream - 500 ml
• - sugar - 3 tbsp.

How to cook:

1. 1. To get the most delicious filling, soak prunes in the evening. Do not forget to remove the bones from it first. Chop dried fruit with kitchen scissors or a knife.
2. 2. Pour the resulting mixture with liquor, refrigerate.
3. 3. Kill the swollen fruits along with alcohol in a blender. The mass does not have to be homogeneous, it is quite acceptable that it contains pieces of prunes.
4. 4. In a separate clean bowl, stir the cream with a mixer.
5. 5. The very last stage awaits you - assembling the cake. Put the first cake on the dish, grease it with the filling, apply a third of the whipped cream on top. Put the second cake, grease with prunes and whipped mass. Repeat the same operations for the third layer.
6. 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. 7. Put the finished baking in the refrigerator for a couple of hours. Also make apple marshmallow by shrinkage.

Delicious cream for biscuit cake

Ingredients:

• - creamy dairy product - 255 g
• - vanillin - 2 pinches
• - granulated sugar
• - cottage cheese - 420 g

Cooking:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, knead, grease the cakes.
3. You will also love Banana Buttercream Cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the components.

In conclusion, we would like to give you some tips for preparing a delicious biscuit.

1. The first condition is the correct proportion of products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can put cardamom, turmeric, vanilla, etc. into the dough. 2.
2. All foods must be at the same temperature.
3. The baking dish must be cold.
4. Divide the eggs into yolks and whites. Beat the first with sugar, and the second with salt.
5. Add the rest of the products to the sugar-yolk mass, gently knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
6. Pour in the protein liquid.
7. Preheat the oven ahead of time. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
8. The mold must be greased in advance or lined with parchment paper. Do not use flour, semolina, nuts or crackers for this purpose!
9. The product can be baked from 10 to 40 minutes.

During the first half of the time, it is strictly forbidden to open the oven door, as your biscuit can turn into a cake!

sponge cake. Biscuit cake is a fairly common and one of the most popular varieties of cakes with a long history. Such cakes are prepared on the basis of biscuit cakes, and various creams, glazes and fillings are used to impregnate and decorate them.

Biscuit dough is prepared quite quickly, so all the products for its preparation must be prepared in advance. In order to prepare biscuit dough according to the basic recipe, flour is added to beaten eggs with sugar, after which the dough is kneaded and cakes are baked from it. Then the finished cakes are cut, soaked in syrup or smeared with cream and decorated. And to add splendor to biscuits, part of the flour can be replaced with starch. You can add to the dough and pieces of fruit or nuts.

In order for the biscuit to turn out with a bang, the eggs for beating must be chilled, and the container in which they will be beaten must be cold, dry and clean. And the flour, before you start preparing the dough, should be sifted at least three times - this will saturate it with oxygen and make the dough fluffy and soft. As for sugar, it is quite acceptable to grind it into powder - then it will be much easier to beat the eggs.

Jam or jams are considered to be the classic filling for biscuit cakes, and a huge number of a wide variety of creams allows you to experiment with their tastes: a biscuit cake with cream based on condensed milk will be very sweet and at the same time a little dry, a biscuit cake with sour cream turns out to be surprisingly tender and soft, and the biscuit cake with whipped cream is always unusually airy. They go well with biscuits and butter, cottage cheese or custard.

Very tasty biscuit cakes are also obtained with fruits: strawberries, cherries or fruit jelly. A banana layer will also be an excellent solution - it will help make the biscuit cake softer and more tender. And biscuit cakes with the addition of cocoa or chocolate can boast an extremely rich taste.

When baking biscuits, it is necessary to observe the temperature regime, which should be in the range from one hundred and eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may become covered with a crust that prevents the evaporation of moisture, and the finished biscuit will certainly settle after cooling. Also, so that the biscuit does not settle and compact, it is strictly forbidden to shake the form with the dough. And if you don’t want to bake biscuit cakes yourself, you can always buy ready-made cakes in the store. Even children can make a cake from such cakes!

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 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.

Deservedly popular among the sweet tooth enjoys biscuit cake. Delicate and airy cake just melts in your mouth, and its pleasant taste remains in your 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 be handled by experienced confectioners, while others can be handled even by a novice hostess. 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. To prepare 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 preparation 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, peeled and cut into 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. Ready-made cream is sent to the refrigerator for 30 minutes.

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

A biscuit cake with banana cream also has a pleasant taste. 120 g of milk is poured into a saucepan and 1 tbsp is added there. Sahara. Puree from 1 ripe banana, 10 g of raisins, 1/2 beaten egg, zest of 1 lemon and vanillin are also sent here. 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 of 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 the sugar syrup has already been brought to the desired consistency. 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 to a biscuit cake with lemon cream from. Replacing the lemon with strawberries, you can get a delicate strawberry cream. This cream is distinguished by its unusually light and airy texture. It goes well with any kind of dough. Biscuit dough is no exception. 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.