The best cream for biscuit cakes. Biscuit cream - the best ideas for soaking cakes

- which one to choose, because there are so many of them? And how do you make sure it works? We will help you choose and teach you how to cook!

Hi all! Those who are just starting to make cakes often ask me: “What cream is suitable for this biscuit? What do you recommend?" So, to make it easier for everyone, I decided to create this article, and to describe here, of course, not all, but many creams that are well suited to biscuit cakes.

What should be the cream to "go well" with the biscuit? Focusing on my experience, I will say: it must be fairly stable in order to confidently stay inside. Too much liquid cream will leak out under the weight of the cakes, especially if they are heavy, well-soaked, or cooked on natural oil, with chocolate, etc. However, the cream for the layer should not be too dense (as for leveling), otherwise it will be dry and, perhaps, not tender enough. The golden mean is what we need!)

All recipes, as always, have been repeatedly tested by me personally, as well as by readers of the site. They are guaranteed to work. However, the taste of creams, of course, is different, and I will try to describe the features of each as objectively as possible, so that you can imagine as clearly as possible what you will get and do right choice. After all, to each his own.

So let's go!

Cream Cheese, or Cheese Cream

Roughly speaking, there are two cream cheeses: and. For the filling, inside the cake, I recommend using. better suited for leveling the cake: in general, both of these creams are stable, but stronger in oil.

To date, cream cheese is one of the most beloved creams by both confectioners and their customers. He is really good. He obediently behaves in cakes, goes well with fruits, berries, caramel, condensed milk and any other additives. Quick and easy to prepare. There are a million options for proportions. It seems that how many confectioners, so many proportions) Those that I use are. But you can put more cream, as well as play with the amount of powdered sugar.

If you have never tried cream cheese, then I must warn you: the taste of the cream has a slight salty tint due to the actual cheese from which it is made. Many people really like this taste: salt, as it were, sets off, emphasizes the sweetness of everything else, it sounds very piquant) Unusual, surprising, fresh, if you like. But for some it is so unusual that it causes rejection. Therefore, cream cheese has both ardent admirers and opponents, those who categorically do not like it. If you have tried cheesecake, in a cafe or at a party, but real, on cheese, and not on cottage cheese, then the taste of cream cheese will be familiar to you.

As for the cheese. Of course, for cream cheese, not "Russian", not "Poshekhonsky", not "Yantar" cheese, and not even "Omichka", but cottage cheese Philadelphia type. True, this particular brand cannot be found in Russia today, and confectioners take available analogues: Hochland, Violette, Kremette, Kaymak, etc. This is not processed cheese! This is curd cheese, creamy, that is, without additives like dill, tomatoes, etc. Someone makes it with ricotta, but, as for me, this is already something else, not cream cheese. Yes, curd cheese from different manufacturers differs slightly from each other in consistency, degree of salinity, color and other characteristics, so you may have to try a few. different cheeses to choose the one that suits you best.

You can also add a few tablespoons of fruit or berry puree, good cocoa powder, melted chocolate or chocolate chips. You can already new cream) Do not overdo it: two or three tbsp. l. will be sufficient.

Mascarpone cream

Another wonderful cream, and also based on cheese, however, now it is mascarpone. As you know, its taste is delicate, delicate, exceptionally creamy. This cheese is not salty, but rather, on the contrary, slightly sweetish, closer to neutral. So with it it turns out the most tender and super-creamy! I love him very much and can recommend him with a clear conscience. In the cake, the cream behaves perfectly, especially if you collect the cake in a ring and leave it to stabilize overnight. However, I recommend collecting all the cakes only in the ring and be sure to give time to settle, at least a few hours, or better, a night.

The main rule for making this cream is that cheese and cream should be directly from the refrigerator! Otherwise, the cream may exfoliate. You, as in the previous case, can add to the cream fruit- berry puree, the berries themselves or pieces of fruit, various syrups, nuts (preferably caramelized, they will crunch better), melted chocolate, chocolate chips or cocoa powder. Experiment!

But keep in mind, it’s better to boil the puree slightly with sugar and cool, and only then add it to the cream, it will be safer for the cream, and with it the cake will get longer term validity. raw berries and fruits turn sour pretty quickly inside the cake, so if you put them, then keep in mind that the cake will need to be eaten as soon as it is infused, that is, literally in a few hours! Better yet, put canned fruits or boil fresh with sugar for just a few minutes, cool and only then use for the cake.

Proportions and technology for making cream in pictures -.

sour cream

Another great cream for your biscuit cakes!

Making it is very easy, but you need to prepare: there should be sour cream! Only with such sour cream will the cream turn out to be strong, stable and will hold perfectly inside the cake. If you are using regular sour cream, unweighted, even high fat(in our stores the maximum is 30%), the cream will be liquid and can only be used for cakes with big amount thin cakes type or . Between biscuit cakes, such a cream will not hold. But on the basis of weighed sour cream, the cream turns out, although gentle, but for sponge cake quite suitable. Moreover, you remember: you need to collect the cake in the ring and give it time to brew in the refrigerator for at least a few hours. During this time, the cream will get stronger and will not go anywhere.

Cream Plombir

It was under this name that I once found this cream. That's how I remembered it, wrote it down, tested it and later published it here. Out of habit. But in fact, a more accurate name is sour cream and custard. Why am I focusing on this? The fact is that, judging by my blogging experience, this cream does not remind everyone of ice cream ice cream (and I don’t want your expectations to be deceived), which, of course, does not detract from its other advantages. And there are really a lot of them! Thanks to a good amount butter, the cream turns out to be quite stable both for the filling of the cake and for the outer coating. It can be used for both layered cake type of honey cake, and for biscuit, suitable for both vanilla and chocolate cakes, combined with any additives. The taste of sour cream is quite noticeable, as, in fact, the taste of butter, so all products should be highest quality! No spreads, no margarines, no cheap "butter-types", no sour cream products, only natural, fresh ingredients. As much as you can find.

A detailed recipe and cooking technology with a photo -.

Cream Charlotte

But this cream is already a real oil. But for oil - very good! Of course, if you only use quality products and, first of all, real butter, not margarine or an incomprehensible product that says butter on it, but in reality it is something terrible with an oily smell.

Cream Charlotte is a Soviet heritage, it has been used in many confectionery those years, for example, in the famous. But of course, you can use it for other cakes, those that you come up with yourself.

What makes any oil cream? It sets very quickly in the refrigerator, and the cake with it turns out to be strong, which is very good for transporting and creating complex structures, the so-called 3D cakes. If you notice, American and Australian confectioners almost always use butter cream for the layer of cakes, albeit different, not Charlotte. Firstly, apparently, they are so tasty, and in general it is so accepted, and secondly, it is really convenient to work with butter cream: the cake is assembled quickly and even without a ring, it is not necessary to infuse, there is practically no shrinkage, I kept it in the refrigerator for an hour and can be levelled.

And he has one minus, but significant: not everyone likes such a cream, it’s still too fat. And speaking specifically about Charlotte, it's sweet too. However, according to my observations, lovers of that old, Soviet pastry are simply delighted with it!

Tip: be sure to put cognac! Just believe: it will be much tastier and more aromatic.

Buttercream on swiss meringue

This cream, of course, is more suitable for leveling cakes, but, as I already wrote, if for some reason you want to use butter cream for filling the cake, then you can use this one. It tastes like butter cream, and that says it all. However, you can add cocoa powder or berry puree to it, it will be more interesting. And yet, do not neglect cognac, the taste of the cream will greatly benefit from this, and the shelf life will be slightly increased this way.

chocolate ganache

One of my favorite creams, if, of course, it can be called that, because the word “filling” is more suitable. After all, you can fill anything with ganache: cake, cupcakes, pasta cakes and any other cakes, sweets, etc. Ganache can also be used to level the cake. It's all about the proportions, for each type of product and the chocolate itself, they will be different.

I'm talking about ganache. Although the article was written a long time ago, I still fully agree with it, the main thing there is true. But the proportions - I repeat! - will differ depending on what exactly we are preparing. In general, you can invent your own, in which the ganache will completely suit you in taste, texture and behavior. The main thing to remember: the more cream and less chocolate the less strong the ganache will be. For leveling, you need a stronger ganache, for the filling, respectively, more tender is suitable.

For example, to at least something to navigate. Inside the cake I can advise, 1:1 for milk chocolate, 1:1.5 (chocolate cream) for dark and 1.5:1 for white. This is for relatively dense fillings. In fact, you can take a lot, that's just significantly less chocolate! Just beat well afterwards! Then, rather, it will not be ganache already, but cream stabilized with chocolate, they will be tender with a light chocolate flavor. Less strong, of course, but very tasty, as I like to say - like melted ice cream. But it all depends on what else is in your cake, how sweet and dense your cakes are, etc. Therefore, do not take these words for truth, just experiment!) After all, if you undertook to invent your own cake, then you need to be prepared to trials and to the fact that you will not immediately find your ideal ratios between the components!

Well, and one more piece of advice, or rather, a rule: be sure to let the ganache brew in the refrigerator for several hours. So, by the way, you will see how it will be in the cake. If too dense, you can add cream and a little butter (it will add plasticity).

That's all for today!)

I think you can choose from this list sponge cake cream which suits you!

Meringues, albeit stable, like, I do not recommend using for filling the cake. Who doesn’t know, it’s only the name that is so interesting, in fact, it’s a well-known to us protein- custard. It is still a little dry to be inside the cake, it is good to use it for decoration.

However, there are many more creams that are great for sponge cake, and I will definitely talk about them in one of my next articles.

Stay with us!) And delicious creativity to you!

Bake cakes for delicious pastry- that's only half the story. The main thing is to properly soak and decorate it. And what, if not a cream, best copes with these tasks? Airy, fruity, creamy, sour cream, cottage cheese, chocolate, vanilla, cinnamon - there can be a lot of options. How to make cream for biscuit cake without special efforts and as soon as possible? The answer to this question is quite simple, since the variety of options is simply amazing. Having mastered the basic recipes to perfection, you can easily come up with your own fillings and fantasies with any ingredients.

Sour cream comes to the rescue

An excellent option not only for decoration, but also for impregnation will be cream for sour cream biscuit cake. To prepare it, you will need the following ingredients:

• two glasses of sour cream 25%–35% fat (for those who are on a diet and limit fat intake, you can use the 20% option);
• one glass of sugar;
• a pinch of vanillin, cinnamon, vanilla pod.

In a pre-prepared dish (preferably spacious and tall enough), transfer the contents of the glasses and add sugar. Turn on the mixer and start beating this mass at a sufficiently high speed until a homogeneous, fluffy consistency is formed. As soon as the contents of the bowl begin to thicken, add a little vanilla or cinnamon to taste, continue beating. You can check the readiness of this wonderful mass with a spoon. Scoop up some sour cream whipped with sugar: if it does not fall and pour from a spoon, then everything is in order. Cream is ready!

Particularly scrupulous and picky gourmets who prefer delights can be advised to add jam, lemon juice, a few tablespoons of coffee or cocoa to sour cream (the color will be much darker, richer, not to mention the smell).

By treating the cakes with this substance, you will provide your signature dish from biscuit not only universal impregnation, but also make it insanely tasty, tender, soft. You can decorate the cake on top with chocolate icing prepared by yourself.

Let's brew not like a child

Perhaps the simplest and, according to many, obtained even by novice housewives who understand almost nothing in baking, is a custard-type cream. Ease of preparation together with incredible lightness, tenderness and sweetness makes it one of the most popular toppings cute sand baskets, small eclairs and profiteroles, all kinds of pastries and, of course, cakes.

In order to make custard for biscuit cake, prepare the following products:

• two chicken eggs;
• two glasses of cow's milk;
• one glass of sugar (cane can also be used);
• three tablespoons of flour;
• cinnamon or vanilla to taste.

Pour the flour into a separate deep bowl, break the eggs and pour everything with a glass of milk. Mix everything thoroughly until uniform consistency. Pour the second glass of milk into the pan, carefully add sugar and put on a slow fire. Remember to stir the contents of the pot, bring everything to a boil, and then send the mixture from the first bowl there. Stir a few times and continue doing this by turning off the fire: this is necessary in order for the mass to thicken. As soon as the required state is reached, the cream is ready. Place it in the refrigerator for a while to cool completely. After that, you can safely coat the cakes, constructing a delicious sweet dish of incredible size.

Favorite since childhood condensed milk

Perhaps, everyone in childhood, if they didn’t constantly gobble up both cheeks, then at least tried homemade baked nuts with condensed milk or cream based on it inside. Actually, this recipe designed not only to refresh the memory of the forgotten taste of the carelessness of small years, but also to become a good help for the hostess. Gorgeous and very quick cream for a sponge cake from condensed milk, you can cook using:

• 200 grams of regular butter;
• two chicken eggs (only the yolks are needed);
• vanillin;
• 100-150 grams of condensed milk.

Soften the butter well in advance (but do not melt it), add condensed milk and egg yolks to it. Beat all these products with a mixer until a homogeneous consistency is obtained. Then add vanillin (this can also be cinnamon, coffee or cocoa, a few tablespoons of liquor). Beat thoroughly again to get a dense, but not devoid of airy mass. Impregnation and decoration are ready: now they can be spread on freshly baked cakes and send all this beauty to the refrigerator for a couple of hours. The result will not only not disappoint, but also pleasantly surprise!

If you decide to make a cream for a biscuit cake, you can easily choose a recipe based on the contents of the refrigerator. There are a great many variations of mouth-watering, lush or, conversely, liquid creams. It can be both simple and long-known things, as well as completely new outlandish dishes generated by your imagination. Experiment, add fresh fruits, berries and nuts; use sweet spices and weak alcohol, low-fat ingredients - and then the circle of relatives and closest friends will surely praise you for the work done, lick your fingers and repeatedly ask for more!

Cream for biscuit cake can be prepared from the most different products- chocolate, butter, sour cream, condensed milk, bananas, nuts, etc. We offer you only the most delicious recipes!

The cream is a bulk mass. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, other products can be added to it - gelatin, nuts, fruits. With help cream masses decorate and layer cakes. The easiest option for decorating pastries is to apply the cream on the surface of the knife and gently spread over the surface. You can give the mass a variety of patterns using a culinary bag and different nozzles. If you don’t have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at a right angle or with cloves. This will allow you to get different drawings. Remember that a creamy mixture is perishable products, so you can store it from 3 to 40 hours (in the refrigerator).

Cream cake recipe

Ingredients:

Lemon juice - 1 teaspoon
- egg white - 2 pieces
- water - 30 ml
- powdered sugar - 5 tbsp. spoons

Cooking:

1. Pour water into the ladle, pour in the powder, stir, boil over medium heat. Readiness check as follows: take a little syrup of a teaspoon and see how it drains from it. If it is a thick stream, then the syrup is ready, and if it is a thin “thread”, then it is not yet.
2. Chilled egg whites beat, gradually introduce them into the hot mass with regular whipping.
3. Beat the mixture for another 3 minutes until ready.

Butter cream for the biscuit cake.

Required products:

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

Cooking:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or a water bath with regular stirring, cool.
2. Whip the cream, carefully add the powdered sugar, put the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation.

For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berries and fruit additives, gelatin and without it. You can also put honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

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

Ingredients:

Vanilla
- crushed sugar - a tablespoon
- fat sour cream- one glass

How to cook:

1. Cool sour cream, beat, adding powder and a small amount of vanilla.
2. Pour in cocoa, gently stir with a whisk.
3. ready mix do not store for a long time.

Cream for chocolate biscuit cake

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

You will need:

Cream - 155 g
- dark chocolate - 155 g

How to cook:

1. We warm up the dairy products, without boiling, turn off the fire.
2. Dilute a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the sponge cake layers, and then hide it in the refrigerator for impregnation.

Baking lovers will appreciate it.

Cream for biscuit cake photo

Option with condensed milk.

Required products:

Butter, condensed milk - 200 g each
- vanilla sugar - one sachet
- liqueur - 3 tablespoons

Cooking steps:

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

Want to eat tasty and healthy? Eat!

The best cream for biscuit cake.

Required products:

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

How to cook:

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

Delicious cream for biscuit cake

Ingredients:

Cocoa - 3 tbsp. spoons
- cream - 500 ml
- sugar - 2 tbsp. l.

Cooking:

1. Chilled milk product add cocoa, stir, taste, add more if necessary.
2. Start stirring the cream with a mixer at a slow speed, using a frame mixer, carefully add sugar.
3. Lubricate the cakes with the filling, soaking them in advance with syrup or liquor.

It also turns out very tasty.

Walnut option.

Required products:

Milk - 130 ml
- hazelnuts, granulated sugar - 50 g each
- yolk - 2 pieces
- butterfat– 120 g
- starch - 10 g
- vanillin - 1 p.

How to cook:

1. Vanillin, starch, sugar, yolks, milk, mix in a blender to get a uniform consistency.
2. Heat all this in a water bath until almost boiling. During this time, stir the mass with a wooden spatula.
3. As soon as the cream thickens, pour hazelnuts into it, stir, remove from heat, let cool.
4. Grind the butter in a blender, set the speed to maximum. Portionally pour in the resulting sweet filling.

Custard cream for biscuit cake.

You will need:

Sugar - 1 cup
- butter -120 g
- milk - 1 liter
- vanilla
- flour - 2.5 tablespoons
- egg - 5 pieces

Cooking steps:

1. Boil milk,
2. Beat the eggs, flour, sugar.
3. Cool the milk mixture to 80 degrees, pour in the egg mixture, heat until thickened, stirring with a wooden spatula.

Simple cream for biscuit cake.

Ingredients:

Milk - 120 g
- vanilla
- yolk - 2 pieces
- sugar - three tablespoons
- cream - 200 g
- gelatin - 10 g

Cooking:

1. Mix sugar with yolks well in an enamel bowl, pour in boiled milk.
2. With continuous stirring, heat the mixture to 80 degrees.
3. Combine all this with gelatin.
4. Pour in vanillin, stir well, cool to 25 gr.
5. Cool the cream, beat with a mixer to get a lush and thick mass.

Coffee filling.

This option is prepared according to the same principle as the previous one. Only during cooking milk-egg mixture add 50 ml of milk, not 100. In addition, add 50 grams of freshly brewed natural coffee, boil, add gelatin, cool, pour in whipped cream.

Don't know what to cook for your baby? Do it for him.

Strawberry cream.

Required products:

Milk - 100 ml
- egg - 2 pieces
- sugar - 80 g
- strawberries - 200 g
- cream - 155g
- gelatin - 10 g

How to cook:

1. Rub part of the sugar together with the yolks, pour in warm milk. With regular stirring, heat it all up until it thickens.
2. Dilute gelatin in water, add to the mixture.
3. Beat the remaining sugar with a dairy product, pour in the egg-milk liquid, crushed strawberries.

Try also to do . lovers tender dough he will surely love it!

Cottage cheese cream for biscuit cake.

Ingredients:

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

Cooking:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, knead, grease the cakes.

You will also like banana cream for cream cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the components.

If you are looking for delicious and healthy drink, then we recommend that you prepare . A pleasant aftertaste and a full charge of vivacity are guaranteed!

In conclusion, we would like to give you some cooking tips. delicious biscuit.

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

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

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

Which cream is best for biscuit cake

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

Cream cake recipes with photos

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

The most delicious sour cream

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

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

Light cottage cheese cream with strawberries or cherries

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

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

How to make cream from condensed milk and butter

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

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

Creamy chocolate cream

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

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

Simple Banana Milk Cream

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

Low fat yogurt cream with fruits

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

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

Protein

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

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

Lemon mascarpone cream

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

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

Sponge cakes are undisputed favorites when we are talking about a grand celebration, social reception or family dinner in honor of some event. There are many reasons for this. The biscuit is prepared quite quickly, it looks impressive, and it’s not even worth talking about the taste - it’s incomparable. soft and air cakes require an appropriate supplement in the form of a gentle cream. It can be prepared from various ingredients, it is only important to choose correct combinations. We suggest you choose a cream recipe for according to your tastes and preferences.

Classic is always relevant

Since the biscuit itself is very airy and light, the cream should match it. The simplest but a win-win- whipped cream. All you need is to buy at least 33% heavy cream and beat it with a mixer with added sugar to taste. If you plan to cook chocolate cake, then you can add melted chocolate or special ready sauce with chocolate flavor. This is probably the fastest and most delicious

Simple but tasteful

In fact, there are various types in particular for biscuit. If you don't like sugary sweet desserts, then perfect option for you - sour cream. It can be prepared by whipping sour cream with powdered sugar. Raspberries, strawberries, blueberries or any other of your choice will help make the taste more interesting.

For the joy of children

A very popular and especially loved by children recipe for sponge cake cream includes two simple component- condensed milk and butter. In this case, you can use both normal and boiled condensed milk. If you wish, add cocoa powder, chopped nuts or grated chocolate to the cream.

Exquisite cream for delicate natures

The listed types of creams are the easiest and fastest. For those who are not afraid of difficulties and like to conjure in the kitchen, we offer more interesting options. Gentle cream with thin creamy aroma can be prepared on the basis. It is boiled like this: milk (3 cups) is boiled with sugar (3 tablespoons), starch (3 tablespoons) is diluted in 1 cup of milk and mixed with boiled milk. A little vanillin is also added there. Kissel is cooked on low heat with constant stirring. Then it should be cooled and beat with a pack of butter until airy. A cake with such a cream will turn out to be moderately sweet, tender and soft.

Health Benefits

If you are health conscious and prefer healthy foods, then here is a recipe for cream for cottage cheese biscuit cake. In a deep bowl, beat 400 grams of cottage cheese, 3 tablespoons of sour cream, a little butter (50 grams), half a glass of sugar and two soft bananas. You should get a homogeneous air mass. Layer it with alternating cream with strawberries and banana slices. Even small piece such a cake will saturate, but it will not harm the figure. Berries will give it freshness, and cottage cheese will become great alternative heavy cream and condensed milk.

... and figures

Another one, you might say diet recipe cream - based egg whites. You just need to beat the chilled proteins with a drop lemon juice and sugar to taste until soft peaks appear and immediately brush the biscuit cakes with this cream. Your cake will turn out very light, almost weightless.

Agree, from such a variety of options it is easy to choose a cream recipe for a biscuit cake, no matter how demanding the tastes of your guests are.