The usual cream for the cake at home. Sour cream for biscuit cake

The cream is a lush mass prepared by whipping butter, eggs, cream with sugar and other products.

The cream, due to its high nutritional value, excellent taste and plasticity, allows you to create decorations of the most intricate shapes.

However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

Bacterially contaminated cream can be a source of disease and poisoning. Microbes can be brought into the cream with raw materials, from dishes or from hands. The cream should not be prepared for the future.

Products with cream should not be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare cakes and cakes with cream shortly before consumption.

In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.

Recipe Explanations

Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow coloring obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green coloration obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloration give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red And pink coloring are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue coloration obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure blue solution.

pistachio coloring formed by mixing yellow paint with a small amount of blue.

chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products / Quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the exit)
Sweet butter, g
50
100
200
Condensed milk, st. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream "cuts off" (becomes pockmarked), you need to slightly warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.

2. Butter base cream on sugar syrup

Sweet butter, g
50
100
200
Sugar sand, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the chilled sugar syrup in small portions.
Whip until fluffy.

3. Butter base cream on powdered sugar

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, st. spoons
2
4
8
Cream yield, g
100
200
400

Cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that fine, carefully sifted icing sugar is added in small portions while beating.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place sugar and eggs in a saucepan. Heating the mixture to 45 °, beat it with a whisk until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
In a separate pan, heat the oil to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mass of eggs and sugar.
Beat the total mixture until a fluffy cream is formed.

Flavored oil creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of taste and aroma.
In the recipes for flavored creams, the additives are calculated for a portion of the main cream prepared from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.

6. Apricot oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apricot tincture or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of canned pineapple syrup, tint yellow (see beginning of page) and mix well until a uniform color is obtained.

8. Orange Butter Cream

To the main butter cream (recipes 1-5), add juice from% orange (recipe 129) and juice from orange peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).

9. Benedictine oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in pistachio color (see at the beginning of the page) and mix well.

10. Vanilla Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. Cream color is white.

11. Cherry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. a spoonful of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of cognac and mix well.

15. Coffee butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of coffee liqueur or coffee tincture (see beginning of page). If at the same time the cream turns out to be light, add burnt (see at the beginning of the page).

16. Lemon oil cream

To the main butter cream (recipes 1-5), add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see beginning of page).

17. Raspberry oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see beginning of page) and add citric acid to taste (see beginning of page).

19. Butter honey cream

Add 2 teaspoons of natural honey to the main butter cream (recipes 1-5) and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5), add 3 tbsp. spoons of peeled roasted finely ground nuts. Roasted nuts pass through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).

22. Praline oil cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare praline mass, you need the following products:
1 st. a spoonful of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms.
Put the roasted nuts, almonds and sugar into a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.

23. Butter pink cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color pink (see at the beginning of the page).

24. Butter rum cream

To the main oil cream (recipes 1-5), add 3-4 drops of rum essence or 1 tbsp. a spoonful of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Oil tea cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).

29. Chocolate Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apple tincture or 2 tbsp. spoons of natural juice (recipe 187). Add food acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
Flavors and flavors can be added to base protein creams to produce flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, st. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the squirrels into the pan, put it on ice or in cold water and beat with a metal whisk for 10-15 minutes until a thick fluffy white foam is obtained, which should be held on a raised whisk. Without stopping beating, gradually, in small portions, add fine, carefully sifted icing sugar (1/3 portion) to the whipped proteins and continue beating for another 2-3 minutes.
Then take out the whisk, add the rest of the powdered sugar, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its splendor during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Sugar sand, art. spoons
4
6
8
12
16
water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paints, fruit juices and other aromatic substances used for oil creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 cup of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour hot mixture into well beaten egg whites.
Use the cream immediately while warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
So that the custard does not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pan with the cream should be placed in cold water or between pieces of ice, covered with another pan (basin), on which also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
So that a dense crust does not form on the surface of the cream, it is sprinkled with sugar or the cream is periodically mixed during cooling. Chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing individual products in recipes with creams or adding new ones, you can get flavored custards with different tastes and aromas.

35. Custard on eggs(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Sugar sand, art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thick (in no case do not overheat the cream and do not bring until boiling, otherwise it will cut off).
Remove from the stove and put the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring to a thickening, but do not boil.
To improve the taste and sterilization, lightly fry wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Custard Air(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, quickly mix them with the hot mixture. Heat the whole mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot tincture or liqueur.

39. Pineapple Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.

40. Orange Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or, after boiling and cooling, add the juice from the zest from one orange.

41. Vanilla Custard

Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.

42. Lemon Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.

43. Custard tangerine

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Custard honey

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk, take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Custard almond (walnut)

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of roasted finely chopped almonds, nuts, peanuts.
The cream should only be used for the filling.

46. ​​Chocolate custard

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of sugar and 2 teaspoons of cocoa powder or one 50-gram bar of chocolate (no added sugar). Break the chocolate into small pieces.

47. Custard Apple

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 glass of milk and 1/2 glass of apple juice (recipe 187) or light-colored applesauce with a pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic buttercreams

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.

Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

48. Butter cream without gelatin(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin(basic)

Ingredients for 400 g cream:
- 1.5 cups of cream 20-35% fat,
- 1/2 teaspoon of gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at a low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g cream:
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the pan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Flavored Butter Creams

Flavors and aromas can be added to the basic gelatin buttercream recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot creamy cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of apricot liqueur or tincture or 2 tbsp. tablespoons finely grated apricot puree

52. Creamy pineapple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of pineapple syrup or juice or finely grated pineapple puree. Tint the cream yellow (see beginning of page).

53. Creamy orange cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice from one orange (recipe 129) and its zest. The cream can be tinted orange (see beginning of page).

54. Creamy vanilla cream

Add to the cream of the main cream (recipes 49, 50) at the beginning of whipping 5 g of vanilla sugar or before the introduction of gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cream cherry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165).
Tint the cream pink (see beginning of page).

57. Cognac cream cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of cognac

58. Creamy coffee cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of coffee liqueur or 2 tbsp. tablespoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Creamy tangerine cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from one or two tangerines (recipe 169) or 1 tbsp. a spoonful of tangerine liqueur.

61. Creamy honey cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of a little warmed natural honey.

62. Creamy almond cream(walnut)

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of roasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor.

63. Cream praline cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2-3 tbsp. spoons of praline filling prepared according to recipe 22.

64. Creamy pink or rum cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of liquor "Pink" or 4-5 drops of rum essence, or 2 tbsp. tablespoons of rum, or 1 drop of rose oil.

65. Tea Cream Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Creamy chocolate cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin, a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Creamy apple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1-2 tbsp. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), mashed potatoes or finely chopped fresh (canned) apples.

V. Sour cream and creamy sour cream

Sour cream for cream preparation should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled down before whipping, it should be whipped at a low air temperature.
Sour cream and creamy creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g cream:
- 1 cup sour cream

- 5 g vanilla sugar.
Put the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a whisk until a thick fluffy foam is formed, which should be held on a raised whisk.
Sift powdered sugar, mix with vanilla sugar and whisk with whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g cream:
- 1 cup sour cream
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping pour warm (40 °) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk into it in a thin stream. Flavor the cream with various substances, which are added at the end of whipping before the introduction of gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Butter and sour cream

Ingredients for 400 g cream:
- 1 cup cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, put in cold water, on ice or in snow and beat the contents with a whisk until a thick fluffy foam forms. Whisking constantly, add the sifted icing sugar and vanilla sugar mixture and mix.

71. Cream kaymak

Ingredients for 400 g cream:
- 3/4 cup cream 20%,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Sugar with cream, stirring constantly, boil until a sample on a thin thread, add vanilla sugar and cool to 15-18 °, beat the butter for 10-12 minutes and gradually, in 5 doses, add milk syrup. Mix well.

VI. Various creams

72. Cream on creamy margarine

Ingredients for 200 g of cream:
- 100 g of creamy margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons of jam syrup,
- 2 teaspoons of cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan to the consistency of thick sour cream and beat it with a whisk or a wooden spatula until a fluffy mass is obtained; then, without stopping beating, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g of creamy margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely chopped
- 1 teaspoon cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Whisking constantly, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

There is no cake without cream. The taste and appearance of the dessert largely depends on the layer. Even the most modest cake can become a chic cake if it is adequately decorated.

The most delicious creams for cakes - general principles of preparation

Criteria for a good cream: sweet, smooth, thick. To make it this way, you need to know the approach to each product.

Basic rules for making creams:

Sugar. Often it is replaced by powder. Added to cream for flavor. If powder is indicated, then it cannot be replaced with sand.

Oil. It is advisable to use a natural creamy product with a fat content of 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. It is impossible to melt and heat before whipping.

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Plain condensed milk is white, has a creamy taste. No preliminary preparation is required.

Cream. For the cream, fat cream of at least 33% is used. Otherwise, the product will not whip into a lush foam.

Cocoa. Sugar-free powder is used for rich chocolate flavor. Before adding to the total mass, it must be sieved.

To prepare creams, you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more laborious.

Recipe for a delicious buttercream mascarpone cake

The recipe for a delicious cream for sponge cake or any other with soft cakes. Mascarpone filling will make them even more tender, the dessert will melt in your mouth.

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

1. Put the softened butter into a mixer bowl or into any bowl convenient for whipping. Immerse the mixer and start beating. High-quality oil in 5-7 minutes will become light, increase in volume.

2. We begin to gradually add powder to it. Add a pinch of salt for taste.

3. As soon as all the powder is dissolved, set the lowest mixer speed.

4. Partially add mascarpone to the oil. If the consistency of the son is heterogeneous, then before that it is better to stir separately.

5. Knead the cream at low speed and you're done!

Delicious cream for biscuit cake (butter)

For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It’s good if there is a GOST marking on the jar, or at least there are no extraneous ingredients in the composition.

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

1. Put the oil, immerse the whisk of the mixer, beat thoroughly until fluffy.

2. Enter vanilla, stir.

3. Open a can of condensed milk, start adding to the oil. But do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.

4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!

The most delicious mascarpone cake cream with cream

A recipe for air cream with mascarpone, which turns out to be a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to your taste.

2. Now we are engaged in cream. Pour them into a clean bowl, dip the beaters and start beating with a mixer.

3. As soon as the cream has tripled, we begin to pour in the powder. We don't stop beating.

4. As soon as the powder runs out, turn off the mixer.

5. We take a spatula in our hands, start adding mascarpone to the cream, stir gently so as not to plant foam.

6. We bring the cream to homogeneity. Ready! You can grease the cake layers.

Recipe for a delicious cream cake with boiled condensed milk

The feature of this delicious cake cream is the consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

1. We shift the boiled condensed milk from a bowl, knead until smooth.

2. In the second bowl, beat the butter, which should be softened.

3. Gradually add condensed milk to the butter, beat together.

4. For flavor, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.

Delicious cream for biscuit cake "Chocolate"

Very gentle, light and airy chocolate cream, which is ideal for a biscuit. The taste will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

1. Sift cocoa so that lumps do not form in it.

2. In small portions, we introduce condensed milk into the powder, mix well.

3. In a separate bowl, put the butter, previously softened. Beat with a mixer.

4. We introduce chocolate condensed milk into the lush butter, beat thoroughly after each spoonful of milk.

5. We introduce vanilla, stir for the last time and the chocolate cream can be used!

The most delicious cream for Charlotte cake

An ideal version of the most delicious cream for cakes of all types of Charlotte. With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

1. Cooking milk syrup. Mix milk and sugar, bring to a boil.

2. While the milk is heating, shake the eggs.

3. Pour hot milk with sugar into the eggs, continue to beat.

4. Transfer the mass to the stove, stir and cook until thickened. Cool down. The syrup will thicken even more as it cools.

5. Beat the butter until fluffy.

6. Gradually add the brewed syrup. We put in small portions and mix thoroughly.

7. Dye, cocoa, vanilla can be added to the finished cream. In the refrigerator, it will stand remarkably well for 2 days after preparation, but the mass must be transferred to an airtight container.

Recipe for a delicious cream cake with gelatin

This cream is made from sour cream, but thanks to the addition of gelatin, it solidifies well, does not spread, and is ideal for juicy and soft biscuit-type cakes.

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

1. Immediately you need to soak the gelatin. It is not necessary to use water, similarly you can take milk, it will be even better for a cream.

2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.

3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.

4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.

5. Put the mass in the refrigerator for 15 minutes, but do not allow it to harden.

6. Lubricate the cake, decorate, send to harden for 3-4 hours.

Delicious cream for biscuit cake with cottage cheese

A variant of the most delicious cream for a cake with cottage cheese. Choose a fat and soft product so that the cream is gentle and uniform.

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g butter;

0.5 st. powder.

Cooking

1. Beat cottage cheese until smooth. It's best to use a blender. If not, then you can first wipe the product through a sieve.

2. Beat soft sl. butter together with powder, we introduce first condensed milk, and then sour cream.

3. Add softened cottage cheese, optional vanilla, cocoa, any essence.

4. Beat again and send the tender mass to the cake.

The most delicious banana cream cake

Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

1. Whip the butter. Gradually add powder. At the end, add sour cream by the spoonful. You can replace powder with sour cream with condensed milk. In this case, it should be thick.

2. Peel bananas, mash to a puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.

3. It remains to stir both masses. We use cream for decorating cakes. It is not recommended to store the mass for a long time.

Sugar and powder thin the mass. Therefore, you should not add them to the cream more than indicated in the recipe.

If the consistency of the cream does not suit you, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly spoiled. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They are great at bulking up.

If you mix products of different temperatures, the cream will delaminate, the mass will be grains, water may drain.

To flavor the dessert, it is not necessary to use only vanilla. You can buy essences with a variety of smells: rum, sweets, fruits, chocolate, berries.

Oh, guys, I can’t believe I’m writing this myself, but I’m finally ripe: for many months I had the idea to collect all my favorite recipes for sponge cake cream to a heap. And now, thanks to your many requests and prayers :))) I still decided to flaunt all the ins and outs of their cakes.

Cream for biscuit - here, of course, the concept is relative. The recipes below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

Before we get started with the recipes, I'll tell you something very important, which you hardly guessed. Since so many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally over-whipped the cream and you see that it has already begun to curdle, just add a couple of tablespoons of cold liquid cream and mix gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest, which I tried just today.

This is a very delicate cream with a refined, non-provocative taste and aroma of vanilla.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. And you can add a handful of chocolate drops.

We will need:

• fat cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp ( can be found here )
• fruit / berry puree - 40 gr. (optional)

Cooking:

1. Whip the cold cream with a mixer until firm peaks.
   

   Don't whip the cream too hard, otherwise the ricotta will curdle when mixed.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and mix gently with a spatula in a folding motion from the bottom up.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And it's actually space!

I change the fruit component of this cream and each time I get a completely new taste and color. But even without extraneous additives cream with mascarpone excellent.

For it we need:

• fat cream 33-36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into the mixer bowl and put in the freezer for 15 minutes with a whisk for whipping.
   

   The extra cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks.
3. At the end, if desired, add fruit puree and carefully mix it into the cream with a spatula.

Before assembling the cake, remove the cream in the refrigerator.

3. Cheese cream on cream (cream cheese)

Grocery list:

• cottage cheese / cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp
• fat cream 33-36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, icing sugar and vanilla essence in a mixing bowl and beat until smooth.
2. Separately, beat the cold cream until firm peaks.
3. We shift the whipped cream into a bowl with cream cheese and gently mix with a spatula, folding movements from the bottom up.

Before assembling the cake, remove the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He comes from the Soviet Union. Cake Prague everyone remembers? Here, it was with this cream that our iconic Soviet cake was prepared.

For him, take:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp

Recipe:

1. Bring the butter to room temperature (ideally 20°C).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
3. We put the saucepan on low heat and with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon if you run your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean bowl and cool to room temperature.
5. Beat soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three batches until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to a heavy oil cream.

Grocery list:

• fat cream 33-36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make the cream as follows:

1. In the bowl of a mixer, beat cold cream to stable peaks (I also advise you to cool the bowl and whisk of the mixer before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. We introduce whipped cream into this mass and gently mix them with a spatula with folding movements from the bottom up until a homogeneous consistency.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Buttercream Charlotte

It goes perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp

Recipe:

1. We put 100 gr. sugar and milk, mix and put on fire until boiling.
2. In the meantime, carefully grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then return this mixture back to the saucepan and put on low heat.
5. Constantly stirring with a spoon, bring the mixture to a thickening (a clear mark should remain on the back of the spoon if you run your finger).
6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have the consistency of condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each serving of syrup.
8. At the end, add vanilla essence and beat again a little.

Cream Charlotte does not need to cool before assembling the cake.

7. Cottage cheese cream for biscuit cake

Cream for cottage cheese lovers. Personally, I don't really care for cheesecakes. I like the more refined taste of ricotta. But knowing about the tender feelings for the cottage cheese of many of you, I publish the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• cornstarch - 1 tsp
• vanilla extract - 1 tsp

Recipe Description:

1. We wipe the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and put on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, with an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard into the curd mass and mix with a spatula until a homogeneous consistency.
7. If desired, we can add pieces of fruit or berries to the cream.
8. We put the finished cream in the refrigerator for 20 minutes to infuse it, after which we proceed to assemble the cake.

8. Sour Cream

For a biscuit cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will soak the biscuit and the cake will turn into porridge.

Therefore, for sour cream, we need the fattest sour cream.

Namely, we need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. Combine all ingredients in a mixer bowl and beat until fluffy.

Before assembling the cake, remove the cream in the refrigerator.

9. Yoghurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

• dark chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want a more chocolate flavor or a firmer cream, double the amount of chocolate.

Cooking process:

1. Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Transfer 2 tablespoons of yogurt cream to a bowl with cooled chocolate and mix.
4. We shift the resulting mixture back into the yogurt and gently mix with a spatula with folding movements.
5. We put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry White Chocolate Cream

I learned this recipe in a pastry class. Although I could be wrong, it was a long time ago. But most importantly, this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut the strawberries into small pieces, put them in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from fire and cool.
2. Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and stir. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Creme Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• cornstarch - 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• powdered sugar - 1 tbsp
• dark chocolate - 100 gr. (optional)

Cooking method:

1. Let's make the custard first. To do this, bring the milk and half of the sugar (30 gr.) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. As soon as the milk begins to boil, remove from heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. We return the saucepan to the fire and, with constant stirring, bring the cream to a boil. A few seconds after the appearance of bubbles, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with clingfilm and leave for a few hours or overnight to set.
8. Separately, beat very cold cream with vanilla essence to soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
9. Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula from the bottom up, achieving a uniform consistency.

You can add any fruits or berries to the Diplomat ready cream if you wish. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For him we need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Cooking:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. We introduce about 1/3 of the milk. Mix with a whisk. Then pour the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
3. We put the saucepan on moderate heat and, with constant stirring, bring the cream to a boil with a whisk.
4. When the cream begins to boil and many large bubbles appear, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein Custard (Italian Meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe, we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your biscuit and cover the cake with this cream.

The only difficulty is for this recipe kitchen thermometer required can be bought here).

We take:

• egg whites - 55 gr. (about 2 pieces)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp

Cooking:

1. Put egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. At the same time, we begin to beat the egg whites at a high mixer speed (5-10 minutes).
   

   It is important not to overbeat the whites, otherwise the mass will begin to fall off. Once the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the proteins in a thin structure, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy lush mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

• heavy cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Combine cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Put finely chopped chocolate and butter in a bowl.
3. Pour the coffee creamer into the bowl with chocolate and mix thoroughly with a whisk until a homogeneous smooth consistency is obtained.
4. We cover the ganache closely with cling film and leave to infuse for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You don't need to stir or beat it.

15. Oreo Cream

One of my last cream recipes with amazing taste.

Required Ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp (optional)
• Oreo cookies - 100 gr.

Cooking:

1. Pour heavy cream into a mixing bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence here. Beat everything until a fluffy thick cream, first at low, then at high speed.
3. Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough to get started. If you have any wishes, write in the comments. We will supplement.

I note that recipes ## 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I’ll add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

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

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

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

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

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

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

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

I love homemade. And even if there is no time to decorate them, their taste is always excellent. And very often the question arises, what kind of cream to prepare. I offer you a few cake creams that are most commonly used.

1. Custard

We will need:

• 1 cup of sugar
• 0.5 l milk
• 2 tbsp. spoons of flour
• 4 yolks
• 1 teaspoon vanilla sugar

Cooking:

Grind the yolks with sugar, flour and vanilla until smooth. Bring the milk to a boil, cool slightly and carefully pour the milk into the eggs, mix. Next, put the mass on the fire and cook, stirring, until thickened.

Cream is ready!

1. Custard

Another custard recipe. These recipes are very similar, choose which one you like more.

We will need:

• 1.5 cups of milk
• 2 eggs
• 1 cup of sugar
• 2 tsp butter
• 2 tsp flour
• 1 teaspoon vanilla

Cooking:

In a saucepan, mix the flour with the eggs until the lumps disappear.

Pour milk into another saucepan, add sugar and bring to a boil, stirring.

Pour the milk into the flour in a thin stream, stirring vigorously.

We put the pan with the cream on a small fire and heat until thickened, stirring constantly. Do not bring to a boil!

Remove the thickened cream from the heat, add butter and vanilla sugar to it. Mix well and cool quickly (you can put in cold water).

I use this cream for mine. Can also be used for rolls, eclairs and cakes.

1. Cream with condensed milk

We will need:

• 200 g butter
• 100 g condensed milk
• 2 yolks
• vanillin

Cooking:

We take the butter out of the refrigerator so that it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.

To add flavor, add vanillin or 30-40 grams of cognac or liquor to the cream.

1. Cream with condensed milk and butter

This is probably the easiest recipe for a delicious cream.

We will need:

• 1 can of condensed milk
• 1 pack of butter

Cooking.

Beat softened butter and condensed milk until smooth. We cool the finished cream and coat or stuff the cakes.

1. Universal oil cream

We will need:

• 1 pack of butter
• 4 eggs
• 1 cup of sugar
• 100 g powdered sugar
• a pinch of vanilla

Cooking:

Crack the eggs into a heavy bottomed saucepan and mix them with the sugar. We put the pan on a slow fire and cook, stirring constantly, until a thick mass is obtained. Remove from heat and cool while continuing to stir. In another bowl, beat the butter with the icing sugar and add to the egg mass. For flavor, add a pinch of vanilla. We store the finished cream in the refrigerator. Butter cream should be applied only to cooled cakes!

1. Butter cream

Another option for buttercream. Very easy and quick to prepare and very tasty!

We will need:

• ¾ cup milk
• 250 g butter
• 200 g powdered sugar
• 1 packet vanillin

Cooking:

Boil milk and cool it to room temperature. Add softened butter, powdered sugar and vanilla to it.

Beat the cream with a mixer at low speed until smooth. If there is no mixer, then beat with a whisk. I do not advise using a blender, with its help the cream does not whip well.

The cream is pearlescent, delicate, lush with vanilla flavor.

1. Cream of semolina

I often smeared cakes with this cream when the children were small. And it also reminds a little "bird's milk".

We will need:

• 1 glass of milk
• 2 tbsp. spoons of semolina
• 250 g butter
• 1 can of condensed milk or 1 cup of sugar
• zest of half a lemon

Cooking:

Pour a little cold milk into the semolina and stir so that there are no lumps. Then add all the milk and cook semolina porridge over low heat, stirring constantly. The porridge should be thick. Beat the butter and sugar with a mixer at medium speed until white. Add the zest of half a lemon to the oil (if there is no lemon, you can add vanillin). Add the cooled semolina and beat well again. The cream is soft, so put it in the refrigerator for a while.

Now you can decorate cakes, layer cakes, or you can serve them as a separate dessert.

1. coffee cream

We will need:

• 3 art. spoons of sugar
• 1 glass of strong coffee
• 2 egg yolks
• 50 g butter
• 2 tbsp. spoons of flour
• 0.5 cup cream 20%

Cooking.

First, brew strong coffee: 2 tbsp. Spoons of ground coffee pour a glass of water and bring to a boil, stirring occasionally.

In a frying pan, brown 1 tbsp. a spoonful of sugar, add a little hot water and cook the syrup. Mix syrup with coffee. The toasted sugar gives the cream a darker shade.

Beat egg yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thick. Add oil and cool.

If you are with instant coffee, then first brew the milk cream, and then fill it with instant coffee.