The lightest cream for the cake. Cream for decorating a cake: basic requirements
Cream for custards
440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.
Chocolate cream for cakes and muffins
Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp
Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.
curd cream
200-250 granular cottage cheese with a fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
Bon appetit!!!
Delicious lemon cream
2 lemons
2 eggs,
40 g butter,
100 g of sugar, and if desired, a little vanilla.
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!
Simple cottage cheese thick cream for cake
320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk. 
"Custard"
2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour
1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly cool by placing in ice or cold water. 
Cream "Ganache"
– 200 ml cream 30%
- 200 g dark chocolate
- 50 g butter
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.
Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.
Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams have a sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.
Thanks to the efforts of the famous confectioners of France, England, Italy, recipes for already classic cake creams have developed. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material outlines the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.
meringue italian
Italian meringue is essentially a protein custard made from egg whites, sugar, water, and salt. This cream keeps its shape perfectly and is widely used to create mousses, decorating confectionery products, and also as a separate dish.
To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml of cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. Everything, the Italian meringue is ready!
Cream classic custard
Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, it can also be used to grease any sand cakes, fill tubes, eclairs.
To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Stir the custard mass constantly so that it does not curl. After boiling, it is cooled, if necessary, beat again.
Custard recipe video:
Bavarian cream
The Bavarian cream is more like not an ordinary cream, but a delicate mousse. For several centuries it has been served as a festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.
The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now cream of 33% fat content is whipped, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.
Cream "Tiramisu"
This cream is usually used both for the preparation of the famous Tiramisu dessert (a gentle mass is smeared with layers of Savoyardi cookies) and for creating an independent dessert.
The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.
Whipped cream
Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar to them.
creamy cream
Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.
To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.
Protein cream
Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.
From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. With the finished mass, you can decorate cakes, fill tubules and baskets.
You can see the process of making protein cream in the video:
curd cream
Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.
sour cream
Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and fairly thick sour cream, the ideal fat content is 30%.
To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger one filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.
Oil cream
Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liquor, cognac, berry syrup to it.
Cream for a biscuit - at first glance, a completely elementary question: well, you think, the problem is big, just grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That's how it is, but what will you answer if you are told that there can be dozens and even hundreds of options for cream for a biscuit cake? And among them you need to find the one that best suits your taste preferences?
1. Custard for sponge cake
The most common, most affordable, easiest and lightest custard, which is great for layering biscuit cakes. Do not boil it into a thick mass - for it to be tasty, this cream should be slightly watery.Ingredients:
- 500 ml of milk;
- 1 egg;
- 2 tbsp. l. flour;
- 1 cup of sugar;
- vanilla essence;
- 30 g butter.
Mix sugar and flour, add the egg, grind into a homogeneous mass. Pour in the milk, mix, put on the stove and boil over low heat with constant stirring until light "puffing". Add the butter and vanilla essence to the hot cream. The cream can be used after cooling.
Advice: To elevate the taste of a budget custard, replace milk with low-fat cream, and use natural vanilla instead of vanilla essence.
2. Sour cream for biscuit cake
Sour cream for biscuit is one of the absolute favorites. Its subtle sourness is perfectly combined with the sweetness of the dough, making its taste more interesting and richer. Cooking is not difficult, however, one important condition must be observed: sour cream must be of good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.
Ingredients:
- 450 g of sour cream with a fat content of at least 25%;
- 150 g of powdered sugar;
- 1/4 tsp vanillin.
Put sour cream in a suitable bowl. Turn on the mixer and gradually add the powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanilla (or pour in half a teaspoon of vanilla extract).
Advice: if the sour cream seems liquidy and not fat enough to you, try weighing it out - put it in several layers of cotton fabric and hang it over the sink for a couple of hours. The whey will go away, the sour cream will beat better and easier.
3. Cream on whipped cream
Lush, light, airy, weightless - all this is about cream on whipped cream. Fat, however, this cannot be taken away, but who said that the cake must be low-calorie? That's why he's a cake!Ingredients:
- 500 ml cream with a fat content of at least 33%;
- 70 g of powdered sugar;
- 5 g vanilla sugar.
Put the cream in a bowl, turn on the mixer. We begin to beat at low speed, gradually increasing the speed and pouring in the powdered sugar. When the mass increases significantly in volume and keeps its shape well, pour in vanilla sugar. The cream is ready.
Advice: if you are unlucky and the cream you bought is not high in fat and does not want to whip in any way, turn a blind eye to the absolute usefulness of homemade food and add cream whipping powder to the cream - this is a neutral taste thickener, which, as a rule, includes modified starch .
4. Yoghurt biscuit cream
Easy! No, the easiest! And absolutely helpful. It is done elementarily, it tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any biscuit cake.
Ingredients:
- 500 ml full-fat yogurt (at least 9%);
- 150 ml of heavy cream (at least 33%);
- 20 g of gelatin;
- 70 ml of water;
- 100 g of powdered sugar.
Gelatin is poured with water at room temperature, left to swell, then dissolve until smooth over minimal heat, remove from the stove. In parallel, beat the chilled cream until a stable fluffy mass. Separately, beat yogurt with powdered sugar.
We introduce gelatin into the yogurt with a thin stream, while working with a mixer. After mixing, remove the mixer. Using a spatula, gently fold the cream into the yogurt and fold together. We hide the cream in the refrigerator for 5-7 minutes, after which you can layer the biscuit.
Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - so the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in texture.
5. Curd-yoghurt cream
Light, but solid, with a pronounced sour-milk note, pleasant, refreshing. The cream hardens well, but remains quite airy.Ingredients:
- 400 g of drinking yogurt;
- 500 g of fatty soft cottage cheese;
- 25 g gelatin;
- 100 ml of water;
- 100 g of powdered sugar.
Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix it with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.
Separately, pour the gelatin with water at room temperature, leave it for 5-10 minutes until it swells, then heat it over low heat until the mass becomes completely homogeneous, after which pour it into the curd-yogurt mixture in a thin stream with constant stirring with a mixer. We put it in the refrigerator for 5-7 minutes - the cream is ready.
Advice: when choosing cottage cheese, try to find a quality rustic or farm product - soft, without grains. Such cottage cheese will best “lie down” in the cream, be smooth and perfectly connect with the rest of the ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar to suit your taste.
6. Cottage cheese cream for biscuit cake
Very bright, characteristic cream. You can’t confuse it with anything and you won’t exchange it for anything if you try at least once.
Ingredients:
- 340 g soft fatty cottage cheese;
- 115 g softened butter;
- 100 g of powdered sugar;
- vanilla or almond essence to taste.
Put the cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, drip flavoring and beat until a fluffy smooth mass is obtained. Curd cream is perfectly stored in the refrigerator for several days without losing its properties.
Advice: try taking curd cheese instead of cottage cheese (such as Almette) - the cream will acquire very interesting flavors, it will be more refined and elegant.
7. Curd fruit cream
Delicious, light, rich. This cream successfully combines the sourness that sour cream gives, the creamy taste of cottage cheese and a bright fruity note.
Ingredients:
- 200 g soft cottage cheese;
- 300 g of fat sour cream;
- 100 g of powdered sugar;
- 200 g of fruits or berries (strawberries, blueberries, peach, banana).
Beat sour cream with powdered sugar until fluffy, add cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer, gently mix the cream with finely chopped fruits or berries.
Advice: the success of this recipe depends on the quality of sour cream, most store products will not give the desired fluffy texture, so it is recommended to take rustic fat sour cream.
8. Butter cream for biscuit
Not a cream, but a delight! Very stylish and sophisticated. By the way, this cream keeps its shape perfectly - with its help you can not only layer biscuits, but also decorate cakes.
Ingredients:
- 400 g cream cheese (for example, from Violette, Almette, Hochland);
- 100 g whipping cream (at least 33% fat);
- 50 g of powdered sugar.
We spread the well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a lush mass of a matte mass is obtained (about 4-5 minutes).
Advice: to whip the cream, take only proven high-quality cream that has never let you down, this is a guarantee that everything will work out. Leave the experiments for other recipes.
9. Protein cream for sponge cake
Protein cream has a lot of advantages. Firstly, this is one of the most budgetary ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Third, it's pretty easy to prepare. In addition, it is worth mentioning that this is a delicious and attractive version of sponge cake cream. All in all, well worth checking out!
Ingredients:
- 3 proteins;
- 100 ml of water;
- 200 g of sugar;
- 1/4 tsp salt.
Pour sugar into a convenient saucepan, measure the right amount of water. We put it on the stove, bring it to a boil and boil it down to a “soft ball” test (the temperature of the syrup should be in the range of 116-120 degrees).
In parallel, we begin to beat the egg whites with a pinch of salt. Ideally, the proteins should be whipped exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the proteins with the thinnest stream, while we do not turn off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.
Advice: so that the cream is properly prepared, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this is fraught with crystallization of the entire syrup.
10. Chocolate sponge cake cream
The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. A great option for those who love pleasure with a bitter aftertaste.
Ingredients:
- 500 ml of milk;
- 60 g cocoa;
- 100 g of sugar;
- 2 tbsp. l. starch;
- 3 yolks;
- 200 g butter.
Mix cocoa, starch, sugar, grind with yolks. Pour in boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. We put the pan on the stove, cook the cream over low heat until it thickens. We make sure that the cream does not burn.
After it has cooled completely, add softened butter and beat the cream into a fluffy mass.
Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - spreading it into bowls and decorating with fruits.
11. Caramel cream
A rich variant with a characteristic caramel flavor. Very fragrant, rich, bright. Great for layering birthday cakes.
Ingredients:
- 200 g of sugar;
- 300 g cream with a fat content of at least 25%;
- 200 g butter.
Pour the sugar into the pan, distribute it in an even layer and put on the stove over a minimum fire. As soon as it all melts (watch carefully - it should not burn, you need the mass to become golden, but not dark), carefully pour in the warmed cream. Stir, cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.
Advice: add a spoonful of almond essence to the caramel cream - it harmonizes perfectly with the creamy taste.
12. Banana sponge cake cream
Aromatic, rich, creamy, fruity. In general, an excellent cream for real sweet teeth.
Ingredients:
- 200 g of ripe bananas;
- 200 g of condensed milk;
- 200 g butter.
Beat softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree, mix. The cream is ready.
Advice: do not puree bananas with a blender - the mass will be watery, it is better to do this with a fork or a regular strainer.
13. Lemon mascarpone cream
The cream is light and refined. Suitable for white classic biscuits. Easy to prepare, eat quickly.
Ingredients:
- 250 g mascarpone;
- 100 g of powdered sugar;
- juice of 1/4 lemon;
- 1/4 tsp vanillin or 1/2 tsp. vanilla essence;
- 100 g of powdered sugar.
Put the cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. We remove the cream for half an hour in the refrigerator, after which it can be used.
Advice: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly improve the final taste of the cream.
14. Cream for biscuit cake on semolina
The cream is simple, one might even say - simple. But in this simpleness, certain bonuses are hidden - it is inexpensive, easy to prepare, and pleasantly eaten.
Ingredients:
- 250 ml of milk;
- 3 art. l. semolina;
- 1 cup of sugar;
- 100 g butter;
- 1/4 tsp salt;
- vanillin to taste.
We measure the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanillin.
Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.
15. Cream "Charlotte"
Cream classic. If you have never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and resistant - suitable not only for layering biscuits, but also for decorating cakes.
Ingredients:
- 1 egg;
- 150 ml of milk;
- 180 g of sugar;
- 200 g butter;
- 1 st. l. cognac;
- vanillin.
In a saucepan, mix the egg and sugar, add milk. Beat with a whisk until smooth and light foam, then put the saucepan on the stove and, with constant stirring, boil for about 2 minutes until a smooth, delicate cream is obtained.
Cool down.
Beat the softened butter until fluffy, then in small portions we introduce the custard base into it, without turning off the mixer. At the end, add cognac and vanilla. Ready.
Advice: do not neglect cognac - of course, this component can be omitted, however, it is he who gives the cream magnificent noble notes.
Properly selected and technologically properly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a bunch of compliments from those who taste your cake, while having stuffed your hand and understanding the general principles for preparing this or that cream, you will not spend a lot of effort or time on the process. May your cakes always be flawless, and creams delicious!
Who doesn't love homemade sweets?
Grandma's pies, aunt's gingerbread, mother's airy cakes.
And how wonderful it is if there is a little cream left and you are allowed to eat it just like that, picking it off the saucepan with your finger!
It doesn’t matter that homemade cakes are sometimes not as colorful as store-bought ones, but homemade confectioners can boast of delicious creams!
Cream for the cake at home can be made from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.
To prepare the cream, you can take whole condensed milk, which can also be boiled.
Depending on the main product and the method of preparation, cream for the cake can be:
Belkov;
Oily;
Creamy;
Sour cream;
Custard.
Oil, butter and protein creams are considered universal, since such creams are not only smeared with cakes, but also decorate cakes.
Creams sour cream and custard are used mainly for filling the cake, but if such creams cover its surface, then be sure to sprinkle it with roasted and then chopped almonds or walnuts, or crumbs made from fragments and scraps of cakes.
Custard ideally impregnates not only delicate biscuit and honey cakes, it, like no other, is suitable for spreading cakes baked from puff pastry. A vivid example of this is Napoleon, beloved by everyone since childhood.
Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.
The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on the desire and taste.
Aromatize cream you can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the whipping process.
Various colors of cream, which will be used for decoration, can be achieved by interfering with various food colors, which are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.
Finely grated lemon zest or carrot juice allows you to get a yellow cream.
Red staining will turn out if you pour a little pomegranate, cherry or beetroot juice into the cream.
By mixing red and yellow natural dyes, you can achieve an orange color.
A beautiful green color is achieved by adding sorrel or spinach juice.
Burnt granulated sugar or strongly brewed instant coffee dissolved in water will color the cream brown.
Cake cream at home - general principles of preparation
To get a delicious cake cream at home, you should take fresh, high-quality and only natural products.
There are a lot of types of cream for the cake and they differ very much in the way they are prepared.
Cake cream at home is usually prepared by initially mixing all the products and then whipping them to the desired density and consistency.
There are types of creams for which the base is first brewed, which is then added hot or chilled during the whipping process to the rest of the ingredients, or vice versa, other components are combined with the already cooled or still hot brewed base.
Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick mass that has increased several times should be obtained. This, in fact, is the finished cream.
"Cloud" - protein cream for cake at home
A wonderful protein air cream, a filler for puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.
Ingredients:
Two eggs;
140 grams of sugar;
Citric acid or two drops of lemon juice;
Vanilla powder.
Cooking method:
1. Pour fifty milliliters of water into granulated sugar, mix thoroughly and set the syrup to boil. At the same time, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to constantly stir it during cooking.
2. When it boils, reduce the heat to the lowest possible and continue to cook.
3. Whilst the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the proteins whip faster, add a little citric acid to them when whipping. You can squeeze a couple of drops of juice from a lemon.
4. Now check the readiness of the boiled sugar syrup. To do this, drop it a little into cold water and take the ball formed from it with your fingers. If the ball is dense, does not crumple, but is not very hard, then the syrup is ready.
5. Take a container with whipped proteins and start beating them again, while pouring in very carefully, as thin as possible, the syrup that has just been removed from the fire. Do not stop beating until all the hot sugar mass is poured in, otherwise the proteins will curl up and the cream will not work.
6. The finished cream is used immediately after preparation, as it hardens very quickly.
Protein, in a steam bath, cake cream at home
Ingredients:
Five proteins;
200 g of yellow, unrefined sugar;
A pinch of lemon to-you.
Cooking method:
1. Separate the whites from the yolks and put them in the refrigerator for at least half an hour to cool.
2. Add “lemon” to the chilled proteins and start beating slowly. First, beat the whites with a fork, and when you see that bubbles begin to form in the protein mass, move the container to a steam bath and continue to beat with a mixer, or a low-speed hand blender, gradually increasing the speed. Be sure to pay attention, the bath is steam, not water!
3. A container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the proteins will not have time to whip and cook.
4. When the mass begins to turn white, pour in the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness is easy to determine by slowing down the rotation of the mixer.
5. Remove the container with cream from heating and whisk intensively for another ten minutes.
Butter "Charlotte" - cake cream at home
Ingredients:
360 grams of sugar;
400 grams of sweet cream butter;
Chicken egg - 1 pc.;
240 ml whole pasteurized milk;
4 grams of vanilla powder;
1 tsp brandy, cognac, or strong, tart wine ("Madera").
Cooking method:
1. Mix the third part of the milk with the entire serving of sugar, add the beaten egg, stir well and heat over medium heat to about eighty degrees.
2. Pour the remaining milk to the mass, boil and, reducing the heat to a minimum, soak at a low boil for five minutes.
3. Remove from heat, cool quite a bit and strain hot through a sieve or a rare colander. Cool down to twenty degrees.
4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.
5. When you get a homogeneous air mass, the cream is ready.
Butter "Glace" - cream for cake at home
Ingredients:
400 grams of natural butter;
350 grams of sugar;
Eight eggs;
Vanilla powder or sugar - 5 grams;
A teaspoon of white nutmeg wine.
Cooking method:
1. White grind the eggs with granulated sugar.
2. Place bowl with egg and sugar mixture in a water bath and start whisking. When the mass has increased by almost two and a half times, remove the bowl from the bath and cool quickly.
3. With continuous whisking in small parts, add butter, add vanilla sugar or vanillin, pour in wine and continue whisking until tender.
Butter cream for cake at home with boiled condensed milk - "Toffee"
Ingredients:
Half-liter can of boiled "factory" condensed milk;
450 grams of butter, unsalted butter;
Vanilla sugar - a small bag (2 g).
Cooking method:
1. In a bowl for whipping cream, cut the slightly softened, melted butter into small pieces.
2. Add boiled condensed milk, vanillin and beat the cream.
"Creamy Classics" - cake cream at home
Ingredients:
370 ml fat, 35%, cream;
300 grams of sweet butter;
A sachet of vanilla powder.
Cooking method:
1. Cut the butter into small pieces and place in a bowl.
2. Pour in the cream and bring to a simmer. The mass must be well warmed up, not allowing to boil.
3. When all the butter has melted, remove the container from the heat and beat the creamy mass with a mixer at maximum speed. Beat until the creamy-butter mass becomes homogeneous and for a duration of at least five minutes.
4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool, but also harden.
5. Then add sugar and beat the cream again. Sugar can be poured all at once, or you can pour it in portions, then the cream will whip faster.
6. A thick, rather fluffy hat formed during whipping indicates readiness.
"Creamy-curd" cream for cake at home
Ingredients:
240 grams of fatty homemade, or at least 18% of purchased cottage cheese;
250 ml 22% cream;
80 ml of any fruit syrup;
2 tbsp. spoons of fresh lemon juice;
Butter, unsalted butter - 80 g;
100 grams of sugar, white.
Cooking method:
1. Grind the cottage cheese through a fine sieve, add the syrup and beat well with a mixer.
2. Dilute granulated sugar with cream in a separate bowl, add soft, slightly thawed butter and beat everything with a mixer into a fluffy hat.
3. Then carefully introduce the curd-sugar mass into the whipped cream with butter. Carefully, so that the cream does not settle too much, mix everything with a spoon.
Custard for cake at home
Ingredients:
300 ml of boiled water;
75 g or three full large spoons of white baking flour;
370 grams of sugar;
400 grams of natural butter;
Vanilla powder.
Cooking method:
1. Pour granulated sugar with half a glass of water and boil.
2. After the sugar is completely dissolved, pour in the flour diluted in the remaining water, stir quickly and continue cooking.
3. When the mass thickens, lower the pan into a larger container with cold water and refrigerate until completely cool.
4. Then add butter softened with a fork, vanilla and beat.
Custard for a cake at home with condensed milk
Ingredients:
"condensed milk" - half a can;
100 ml of any "factory" milk;
One egg;
50 grams of white flour;
A two-hundred-gram pack of unsalted butter, natural.
Cooking method:
1. Combine ordinary pasteurized milk with condensed milk, add eggs and mix everything thoroughly.
2. Enter the flour while whisking constantly, making sure that no lumps form. If this still cannot be avoided, strain the mixture and mix well again.
3. Then put on the stove turned on to the minimum heat. Constantly stirring the mixture, bring it to a thickening, but in no case allow it to boil.
4. In a separate bowl, start whipping the butter cut into small pieces. When it softens well, add the custard mass to it, little by little, about three tablespoons. Do not pour in the next portion until the previously added oil is completely mixed in.
Recipe for sour cream cake at home
Ingredients:
Half a liter of fat (can be homemade) sour cream;
Vanilla sugar;
300 grams of loose sugar.
Cooking method:
1. Using a mixer, beat the chilled sour cream until it increases in volume.
2. Then, without ceasing to beat, pour in all the granulated sugar and beat until its crystals dissolve and a sufficiently fluffy and thick mass is obtained.
Cake cream at home - cooking tricks and useful tips
You can not whip the cream in an enamel bowl. Since when whipping, the enamel can break off, and its pieces will fall into the cream.
Whipping of any cream starts with low intensity, further increasing the speed of whipping.
Protein cream whipped in an aluminum bowl may darken. To prepare such a cream, it is best to take a thick-walled glass or faience container.
If it is bad to separate the yolks from the proteins, then the protein cream will not work. Fat that accidentally gets into the dishes can also interfere with whipping.
If fresh sour cream or cream is kept in the refrigerator for a day, the cream prepared on their basis will be much easier and faster to beat.
If the sour cream does not whip well, throw it on a sieve, the bottom of which is lined with gauze. Excess liquid will come off, and the cream will quickly whip up.
If you initially introduce half of one raw egg white into sour cream, it will whip up very quickly.
It is best to brew the custard base in a thick-walled saucepan, in which case it will not burn.
Not a single home holiday can be imagined without the most culminating moment - the serving of a large and mouth-watering cake! On occasion or without, a cake made by oneself is already a small holiday. Delicate, melt-in-your-mouth dessert, generously lubricated with appetizing cream, will surely delight loved ones and surprise guests. And each time you can use different recipes for creams, even for the same cakes, to get a new taste and make these sweet moments of life more varied.
Delicious sour creamIncredibly easy to prepare and surprisingly delicious sour cream is ideal for almost any cake. Cakes smeared with sour cream are good for children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home based on sour cream, we need:
- sour cream at least 20% fat - half a kilo or 3 packs of 180 grams;
- 1 cup granulated sugar or powdered sugar.
- Fold the sour cream into a deep bowl, after draining excess moisture.
- Pour sugar or powdered sugar into the sour cream.
- Start whipping with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
Delicate custard
Custard is thicker than sour cream, so it is more suitable for shortbread and biscuit cakes. Due to the presence of eggs or egg yolks in it, the cream acquires a very appetizing color. For the classic custard recipe, we need:
- milk 2.5-3.2% fat - 2 cups;
- granulated sugar - 1 cup;
- chicken eggs - 2 pieces;
- flour - s tbsp.
- Mix half of the milk with eggs and flour.
- Pour the second half of the milk into a saucepan, pour sugar into it and put it on fire.
- Stirring constantly, bring the milk to the boiling stage, but do not let it boil.
- Add the mixture of cold milk, eggs and flour to the hot milk.
- Keep stirring and wait for it to boil.
Light curd cream
Creams based on fermented milk products are incredibly popular. They are surprisingly light and do not leave behind heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home based on cottage cheese, we need:
- 2 packs of cottage cheese 180 grams;
- sour cream 20-25% - 3 tablespoons;
- sugar or powder - 1/2 cup;
- butter - a tablespoon.
- Place all ingredients in a deep bowl.
- First you need to use the puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
Universal Butter Cream
This is the most versatile cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one bite won't hurt anything. Before preparing the butter cream, you need to prepare the following ingredients:
- butter - 1 pack;
- condensed milk - half a glass.
- The butter must first be removed from the refrigerator and left to soften at room temperature.
- Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
- Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
- Continue whisking until a homogeneous mass is obtained.
Fluffy Buttercream
Whipped cream is used in many types of pastries, it can decorate cakes and serve as a dessert with fruit. Cream based on whipped cream will go well with biscuit cakes. To prepare it, we need:
- fat cream from 33% - half a liter;
- powdered sugar - 50-70 gr;
- gelatin - 10 gr.
- Pour gelatin with a quarter cup of warm boiled water and leave for 1 hour.
- Pour the chilled cream into a cold deep bowl.
- Whip the cream until foamy, gradually adding powdered sugar and pouring gelatin.
- Continue beating until the cream is thick and firm.
Anyone, even a novice hostess, will be able to prepare cream for cakes according to such simple recipes. Cakes made on the basis of homemade creams differ from store-bought ones both in quality and in taste. And all because in the process of cooking you put all your efforts and soul into them, and you certainly can’t buy this in any store.
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