The easiest and fastest biscuit cream. Sour cream for biscuit cake "Creamy extravaganza"

Baking cakes for a delicious rich product is only half the battle. 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 a sponge cake cream without much effort and in the shortest possible time? 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 biscuit dish not only with 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 fillings for 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 a homogeneous consistency is formed. 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 is designed not only to refresh the forgotten taste of the carelessness of childhood, but also to become a good help for the hostess. You can prepare a chic and very fast cream for condensed milk biscuit cake 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!

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Did you know that before the biscuit was a common food for sailors? Yes, yes, the nobility found out about this delicacy much later, and the first queen who had it on the table was Queen Elizabeth. And this is despite the fact that this dessert has a French name. We have already tried biscuit dough more than once in various culinary masterpieces, and a different result was obtained precisely from the impregnation, decoration and filling of the dessert. And since this has such an important role, then let's talk about what a sponge cake cream is. After all, not every recipe is suitable for this cake.

The peculiarity of the biscuit dough is that it is prepared without butter and sour cream, i.e. no fat at all. As a result, the finished cake has a dense and slightly harsh texture. This is not porous sour cream or manna for you. Therefore, the biscuit cream must be able to soak the baked cake and also keep its shape when you decorate the dessert with this cream.

These are the tasks set by confectioners for the creams known to us.

But there are universal cream mixtures, for example, curd, cream, yogurt, sour cream. Here are their recipes and we will analyze below.

Sour cream for biscuit cake (made from sour cream and sugar)

Sour cream is a very affordable product. Depending on the ingredients added, it can take on different flavors. But in any case, this cut will always soak the dessert well and make its taste very delicate.

Ingredients:

• 500 gr sour cream from 20% fat
• 100 gr sugar
• 1 sachet of vanilla sugar
• 1 sachet of cream thickener

It is better to take homemade non-acidic sour cream. It is thicker and fatter than store-bought.

Add sour cream, sugar and vanillin to the container and start mixing everything with a mixer. Mix until the sugar completely turns into sour cream and ceases to be felt.

If the sour cream is very oily, then work with the mixer for a short time so as not to kill the sour cream and create butter. The sour cream will thicken as you beat.

Here, in general, is the whole cooking process.

But there are times when the sour cream mixture turned out to be liquid, then we add a bag of thickener to it.

If you are in favor of avoiding chemical additives in food, then you can do it, it shows how to do without a thickener.

Cream for biscuit cake - a very tasty and simple recipe

A sponge cake can be turned into a masterpiece using any of the creams listed below, most often it is protein, cottage cheese, creamy and custard. I want to bring another kind of very affordable cream that resembles ice cream. But it is not suitable for soaking biscuits, it turns out to be dry. It is used more in decorating desserts. And you can soak the cakes with syrup.

Cream for semolina cake:

• 0.5 cup milk
• 1 tbsp semolina
• 1 tsp powdered sugar
• 0.5 tsp butter

We cook the usual semolina porridge, let it boil for a minute.

Cover the porridge with cling film so that a crust does not appear.

Add sugar to soft butter, or even better use powdered sugar and beat together with porridge.

And it can already be used, grains of semolina in the cream are not felt at all.

This cream is also good with lemon. Lemon should be scalded with boiling water, peeled and peeled and chopped with a blender with the addition of sugar.

This additive is added at the stage of pouring porridge into the oil mixture.

This cream is unusual because it gives sourness and freshness.

Yogurt cream for biscuit cake

Gelatin can be added to the yogurt cream, then it turns out to be more dense if it stands in the cold, or it can be prepared without gelatin. I described the gelatin cream option in this article, so I don’t want to repeat myself.

Ingredients:

• Cream packaging from 30% fat
• 300-400 gr. thick yogurt

Before cooking, both products are kept in the cold. Remember that warm cream under the influence of a mixer will separate into two fractions (butter and whey), we do not need this. We do not translate products, but create culinary masterpieces.

And we begin to whip the cream with a blender, whisk or mixer until soft peaks.

You can add powdered sugar, it's up to your taste. When soft peaks are obtained, we begin to lay out 300 grams of thick yogurt and continue to mix it all. Turn off the mixer when the consistency of the cream has reached firm peaks. When the mass is thick and dense and does not pour out of the plate.

Now you can soak the biscuit with it or decorate its front part.

You can also soak a biscuit roll with this composition.

Butter cream for biscuit cake (from cream)

A truly stable cream is obtained according to the recipe below. And, if you are a master and masterfully own a culinary syringe, then you will really like this mass in your work.

Ingredients:

• 500 ml heavy cream
• 2/3 cup sugar or powdered sugar
• 200 gr. Philadelphia cream cheese
• Vanillin

There are two rules for working with butter cream: we work only with a cold product and start the mixer at minimum speed.

We will begin the preparation of this magical cream, of course, by whipping the cream, gradually adding sugar or powder. Whisk until soft peaks.

Now let's get to the cheese. We cut it into pieces, add vanilla and a couple of spoons of whipped cream to it and mix.

Combine both masses in a deep container for a couple of minutes.

You will get a thick texture and a delicate taste. With this cream, you can also coat the cakes from the inside and create any shape on them.

If you want to save on purchased Philadelphia cheese, then cook it according to this.

Cream for biscuit cake from condensed milk and butter

Here is one of the most common options for decorating and spreading sponge cake, created without effort. You choose condensed milk according to your taste - boiled, or simple according to GOST. The taste will still be very pleasant. Just look at the proportions, for some, a whole jar of condensed milk in cream may seem like overkill. Then you can dose the amount of poured condensed milk to your taste.

Ingredients:

• 200 grams softened butter
• 1 can of condensed milk

Beat the butter to slightly change its structure and saturate it with oxygen.

Pour the condensed milk into the same container.

Beat for one minute on low speed. The cream is ready.

Cream for sponge cake with sour cream and condensed milk

Condensed milk in creams acts as a sugar substitute and gives a pleasant delicate aftertaste to the dessert. Moreover, this cream turns out to be less thick than from cream. The more convenient it will be used both inside the cake and outside when the gelatin is taken.

Ready-made sour cream

Ingredients:

• 800 gr fat sour cream
• 1 can of condensed milk
• Gelatin
• Vanilla sugar

Beat a little sour cream and add condensed milk.

Pour vanilla sugar into the mixture.

After that, pour in the melted gelatin.

That's the whole cooking process. The mixture will not run in the refrigerator and will absorb well into the cake.

Milk biscuit cream

In milk, the cream is not only whipped, but also boiled. That's why it's called "custard". Of course, the manufacturing technology is not quite familiar, but it is perfect for both biscuit and Napoleon cake.
Do you think it's hard to do? And I tell you that no, the main thing is not to forget to stir it, as in the case of semolina.

Ingredients:

• 1 egg
• 75 gr sugar
• 2 tbsp. spoons of flour
• 200 ml cold milk
• 50 gr soft butter

Combine the egg with sugar with a blender, pour two tablespoons of flour into the same mass and gradually pour in cold milk.

Pour into a saucepan and brew over medium heat, not forgetting to stir, otherwise, when it becomes thick, it may burn or give you lumps as a result.

The finished cream has a consistency similar to liquid semolina.

There you need to put the butter, already softened. It must be stirred until completely dissolved.

It is ready to soak the cakes, but for further decor, send the saucepan with the mixture to spend the night in the refrigerator.

Cream for biscuit cake with cherries

Most often, fruits and berries are combined with a layer of cake and set aside for the final decoration.
If you don't like it when cherries turn everything red and then blue juice, then it is better to make chocolate cream with the addition of cream or snow-white, but using dye.

It is better to add cherries to the dough during baking or put them on the surface of the dessert already smeared with cream.

It is also crushed with sour cream or curd cream and soaked in biscuit cakes.

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Most famous confectioners believe that the secret of any delicious biscuit cake lies in its impregnation. The cream makes the cakes soft and rich in taste. The variety of recipes allows you to make original and delicious cakes. Learn how to cook different in complexity, but in your own way delicious cream layers for a biscuit cake cake.

Features of sponge cake cream

Many types of creams are suitable for soaking biscuit cakes. So, the cream component can be prepared on the basis of sour cream, butter, cottage cheese, milk, yogurt, chocolate, proteins, fruits. All of them enrich the taste of the cakes in different ways, so that everyone's preferences can be satisfied. It's easy to make a cream at home by following the step-by-step instructions with a photo, but to make your layer perfect, take into account the following recommendations:

• strictly follow the proportions indicated in the recipe, only in this case you will achieve the desired consistency of the cream base;
• creams for impregnation and decoration should be distinguished, the base for decoration should be denser so that it does not spread over the upper cake and does not flow along the edges;
• if you like “wet” biscuits, then soak the cakes with syrup before applying the cream, it can be simple sugar syrup, your favorite jam, liquor, and so on.

Cream cake recipe

Today you can find countless variations of biscuit cake creams. These are classic cream bases, and new original recipes of professional confectioners and experienced housewives. Choose a cream or create your own based on the ones offered, which will satisfy the aesthetic and taste preferences of your family and friends as much as possible.

Custard for biscuit cake

• Time: 20 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 191 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Not the easiest, but very tasty and fragrant custard for biscuit cakes. Often the base is stratified, taken in lumps, it turns out to be too liquid, or, conversely, thick. To prevent this from happening, you need to follow the instructions. Flour should be taken of the highest grade, it has the smallest weed, which will not be felt at all in the cream. Medium fat milk 2.5%. You can take something else, then you will need to adjust the proportions of other components.

Ingredients:

• milk - 500 ml;
• sugar - 200 g;
• flour - 50 g;
• vanilla sugar - 5 g;
• yolks - 4 pcs.

Cooking method:

1. Bring the milk to a boil.
2. In a saucepan, grind the yolks with two types of sugar, add flour, beat the mixture with a mixer.
3. Pour hot milk in a thin stream, stirring constantly.
4. Send the resulting mass to a slow fire, it should thicken well.
5. Cool to room temperature, then refrigerate for at least 2 hours.

sour cream

• Time: 10 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 325 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Perhaps the easiest cream for sponge cake is sour cream. It is prepared in minutes, it all depends on the power of your mixer. To make the base more magnificent, it is important to cool the sour cream before whipping. Due to the high fat content of this fermented milk product, the mass has a pronounced creamy taste. Vanilla sugar adds a subtle flavor to it. Such a sour cream layer soaks the cakes well, which makes them more tender in structure.

Ingredients:

• sour cream 30% - 500 g;
• sugar - 200 g;
• vanilla sugar - 10 g.

Cooking method:

1. Combine all the ingredients indicated in the recipe.
2. Beat with a mixer until fluffy.
3. Before assembling the biscuit cake, send the sour cream mass to the refrigerator.

• Time: 30 minutes + 20 minutes.
• Servings: 1.
• Calorie content of the dish: 236 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: difficult.

At first glance, it may seem that cottage cheese cream is as easy to prepare as sour cream. But this recipe is more complex, it is a mixture of custard with a curd base. It is better to take fatty cottage cheese if it does not contradict your diet. It is softer in texture, does not roll into lumps and does not grain, unlike low-fat varieties. The fat content of milk is standard 2.5%. You can make your own powdered sugar at home.

Ingredients:

• fat cottage cheese - 500 g;
• milk - 100 ml;
• powdered sugar - 120 g;
• butter - 10 g;
• starch - 5 g;
• vanilla essence - 5 ml.

Cooking method:

1. Rub the cottage cheese through a fine sieve to get rid of lumps.
2. In a saucepan, combine milk, half the sugar and cornstarch.
3. Add butter and send to heat over low heat.
4. Bring the mixture to a boil, stirring constantly with a whisk, boil for another 2 minutes, until the mass thickens well.
5. Cool the resulting mixture to room temperature, stirring occasionally with a whisk.
6. In the meantime, puree the cottage cheese with a blender with the remaining powdered sugar until a smooth creamy mass.
7. Enter the vanilla essence, pour in the cooled custard and mix with a culinary spatula until smooth.
8. Send the mass to the refrigerator for 20 minutes to infuse it, after which you can begin to assemble the cake.

yogurt

• Time: 20 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 155 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

To prepare a yogurt cream base, you need to stock up on natural Greek yogurt without all kinds of additives. The fat content of this fermented milk product can also be different. It is better to give preference to yogurt with a mass fraction of fat of 1.5%, so the layer will be less high-calorie. Condensed milk can be taken both raw and boiled, in the second case the cream will be more dense. If you want to achieve a bright chocolate taste, then double the amount of dark chocolate.

Ingredients:

• Greek natural yogurt - 500 g;
• condensed milk - 200 g;
• bitter chocolate - 50 g.

Cooking method:

1. Break the dark chocolate into pieces, melt in a water bath, stirring occasionally, then cool to room temperature.
2. Combine yogurt with condensed milk, beat with a mixer until creamy.
3. Transfer about two tablespoons of yogurt mass to a container with cooled chocolate and mix.
4. Pour the chocolate-yoghurt mixture back into the yogurt and gently fold it in.
5. Before assembling the cake, send the finished mass to the refrigerator for 2 hours to solidify.

Buttercream Charlotte

• Time: 30 minutes.
• Servings: 1.
• Calorie content of the dish: 417 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Excellent butter cream for sponge cake - Charlotte. It goes well with biscuit cakes. The mass is high-calorie and dense, due to the large amount of butter in the composition. The cream base is ready to layer on the cake immediately after cooking, it does not need to be refrigerated. Otherwise, the mass will become thick, and it will be difficult to apply it to the cakes.

Ingredients:

• butter - 200 g;
• sugar - 180 g;
• milk - 120 ml;
• vanilla essence - 5 g;
• eggs - 1 pc.

Cooking method:

1. Pour milk into a saucepan, mix with 100 grams of sugar and put on fire until boiling.
2. Separately, grind the egg with the remaining sugar.
3. When the milk boils, pour a third of it into the egg mixture, mix with a whisk.
4. Return the mass back to the saucepan and put on low heat.
5. Bring the contents of the saucepan to a thickening, stirring constantly with a spatula.
6. Remove the milk syrup from the heat, pour into a clean bowl and cool, the consistency of the syrup should resemble condensed milk.
7. Beat softened butter until fluffy.
8. Continuing to beat, add one tablespoon of milk syrup.
9. At the end, add vanilla essence and beat again a little.
10. Charlotte does not need to be refrigerated before assembling the cake.

Cream for biscuit from condensed milk and butter

• Time: 10 minutes.
• Servings: 1.
• Calorie content of the dish: 376 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Another delicious butter-based sponge cake layering cream. It also includes boiled condensed milk or toffee, which makes the mass denser in texture. This combination is diluted with fatty confectionery cream 33-36%. It is important to beat them well chilled, then the mass will be more airy. Confectioners recommend cooling not only the cream, but also the bowl with the whisk before whipping.

Ingredients:

• confectionery cream - 250 g;
• boiled condensed milk - 250 g;
• butter - 100 g.

Cooking method:

1. Whip the cold cream with a mixer until stiff peaks.
2. Separately, beat the softened butter with the boiled condensed milk until fluffy, at least 5 minutes.
3. Pour the whipped cream into the resulting mass, gently mix with a spatula until a homogeneous consistency.
4. If you do not plan to decorate the cake right away, then send the cream to the refrigerator, and set it to room temperature before applying.

Light cream for protein biscuit cake

• Time: 20 minutes.
• Servings: 1.
• Calorie content of the dish: 268 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Italian meringue is a light, creamy protein base that is great for layering and decorating many desserts, including sponge cakes. The recipe is not particularly easy, it is important to adhere to the proportions and temperature regime of the syrup, which is a component of the meringue. To prepare it, it is better to get a special culinary thermometer. In this case, the success of the Italian meringue is guaranteed.

Ingredients:

• sugar - 170 g;
• water - 30 ml;
• vanilla essence - 5 ml;
• egg whites - 2 pcs.;
• lemon juice - a few drops.

Cooking method:

1. Place egg whites with lemon juice into mixing bowl.
2. Pour water into a saucepan, add sugar, mix and send to moderate heat.
3. At this time, start beating the whites on high speed, about 5-10 minutes.
4. It is important not to overbeat the whites, otherwise the mass will begin to fall off, when the whites are beaten into a stable foam, reduce the speed of the mixer.
5. When the syrup is heated to 120ºС, remove the saucepan from the stove and slowly pour the syrup into the proteins in a thin stream, without ceasing to beat with a mixer at a low speed.
6. After introducing the syrup, beat the mass for another 5 minutes, it should acquire a characteristic glossy sheen.
7. At the end, add vanilla essence.
8. The mass is immediately ready for decorating the cake.

Creamy

• Time: 30 minutes.
• Servings: 1.
• Calorie content of the dish: 245 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Light cream for biscuit cake impregnates the cakes well, while keeping its shape, does not spread, due to the addition of gelatin. You can use instant gelatin, or sheet, but it is important to follow the rules for dissolving the gelling agent indicated on the package. The dissolved gelatin instantly seizes in the cream base, thanks to the low temperature of the cream, so the mass is immediately ready to be layered with biscuit cakes.

Ingredients:

• confectionery cream - 200 ml;
• powdered sugar - 100 g;
• water - 100 ml;
• gelatin - 10 g;
• vanillin - 2 g.

Cooking method:

1. Soak instant gelatin in water.
2. After 15 minutes, heat it until completely dissolved, set aside to cool.
3. At this time, whip the chilled confectionery cream into a stable foam.
4. Whisking constantly, gradually add all the sugar.
5. When sugar is completely dissolved, add vanilla.
6. While continuing to beat the mass, slowly introduce all the gelatin.

• Time: 15 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 317 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The famous cream cheese is suitable not only for making American cheesecake, but also for layering biscuit cakes. It is made with cream cheese. It could be Philadelphia cheese, mascarpone, ricotta, or any other type of cream cheese you can get your hands on. The mass is airy with a characteristic creamy taste. The cream base is often enriched with synthetic or natural vanilla.

Ingredients:

• confectionery cream - 350 ml;
• cream cheese - 200 g;
• powdered sugar - 70 g;
• vanilla essence - 5 ml.

Cooking method:

1. Combine cream cheese, icing sugar and vanilla essence, beat with a mixer until smooth.
2. Separately, beat the cold cream until firm.
3. Pour the whipped cream over the cream cheese and gently fold in with a spatula, repeating the folding motion from bottom to top.
4. Before assembling the cake, send the mass to the refrigerator to solidify.

Caramel

• Time: 40 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 427 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: difficult.

Caramel-based sauce holds its shape well, especially when chilled, so it can be used not only for layering biscuit cakes, but also for creating all kinds of patterns. The caramel cream according to this recipe is very sweet, so it is best for them to layer unsweetened or low-sweet biscuit cakes. The sauce has a pleasant caramel color, which makes the appearance of the dessert more advantageous.

Ingredients:

• confectionery cream - 300 ml;
• sugar - 200 g;
• butter - 150 g;
• vanillin - 2 g.

Cooking method:

1. Pour the sugar into a small heavy bottomed saucepan and place over medium heat.
2. The sugar should melt completely and take on a characteristic caramel (brown) color, when this happens, remove the caramel from the heat.
3. Separately, heat the cream, you can use the microwave.
4. Pour the hot cream in a thin stream into the caramel, stirring constantly.
5. Send the mixture to a slow fire, cook until lightly thickened.
6. To cool the sauce faster, pour it into another clean bowl.
7. If pebbles form from hardened sugar during cooking, then it is better to strain the sauce through a strainer.
8. Cool the homogeneous sauce without grains a little.
9. Separately, beat the softened butter until fluffy white mass.
10. Add the whole caramel sauce to it gradually, without ceasing to beat, at the end add vanillin.
11. Send the finished sauce to harden on the shelf of the refrigerator, then grease the cakes with it.

Fruit

• Time: 20 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 203 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A creamy base with fruits and nuts is one of the universal fillings for desserts. The fruit cream gets the right color depending on what kind of fruit or berries you use. To prepare such a creamy layer, you can use both fresh and frozen berries. The ideal fruit is a banana, it is very sweet in itself, its structure slightly thickens the main composition. You can experiment with other fruits and nuts.

Ingredients:

• confectionery cream - 300 g;
• strawberries - 200 g;
• bananas - 200 g;
• sugar - 75 g;
• chopped pistachios - 40 g.

Cooking method:

1. Grind strawberries with sugar.
2. Add the banana pulp and puree with a blender.
3. Enter cold cream, beat the mixture well with a mixer.
4. Finally, add the chopped pistachios and gently fold in with a spatula.
5. If the cream turned out to be too liquid, then cool it well before applying.

with ricotta

• Time: 20 minutes + 2 hours.
• Servings: 1.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The creamy layer based on ricotta cheese has a delicate creamy taste and aroma of vanilla, thanks to the addition of an extract of this spice. In addition to cheese, the recipe indicates fatty confectionery cream. It is important not to overbeat them, otherwise, at the moment of connection with the ricotta, they may curl up. This version of the creamy layer goes well with fruit, berry puree. You can add chocolate drops and various types of nuts to it.

Ingredients:

• confectionery cream - 200 ml;
• ricotta cheese - 400 g;
• sugar - 75 g;
• vanilla essence - 7 ml.

Cooking method:

1. Whip the cold cream until stiff peaks form.
2. Separately, beat the ricotta with sugar and vanilla essence.
3. If desired, you can add a little fruit puree to give the mass the desired shade.
4. Pour the whipped cream over the cheese and gently fold in with a spatula until smooth.
5. Before assembling the biscuit cake, send the cream base to the refrigerator.

• Time: 30 minutes + 2 hours.
• Servings: 1.
• Calorie content of the dish: 227 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Cream with mascarpone is another kind of cream layer for biscuit cakes based on cream cheese. If you add berry puree to the main composition, then the layer will acquire a characteristic berry color, and the cake will sparkle with new colors. Another fruit and berry puree will favorably set off the sweetness of the creamy base. It is worth noting that the additional cooling of the cream and inventory will allow them to whip faster.

Ingredients:

• confectionery cream - 375 ml;
• mascarpone cheese - 360 g;
• fruit puree - 100 g;
• sugar - 75 g;
• vanilla essence - 7 ml.

Cooking method:

1. Pour the cream into a bowl for whipping, send to the freezer with a whisk for 15 minutes.
2. After this time, add the mascarpone, sugar and vanilla essence to the bowl.
3. Start beating at the lowest speed, gradually increasing until stiff peaks form.
4. At the end, add banana, raspberry and strawberry fruit puree.
5. Gently stir the mixture until smooth.
6. Refrigerate before application.

Chocolate cream ganache

• Time: 20 minutes + 6 hours.
• Servings: 1.
• Calorie content of the dish: 426 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

In confectionery, ganache is a thick cream for sponge cake and other chocolate-based desserts. It stands for a long time, about 6-8 hours, as a result it turns out to be very thick with a characteristic chocolate taste and aroma. To shade or diversify the taste, a few drops of alcohol, such as cognac, are often added to ganache. In addition, you can enhance the chocolate taste with cocoa powder.

Ingredients:

• confectionery cream - 250 g;
• bitter chocolate - 200 g;
• butter - 75 g;
• liquid honey - 40 ml;
• instant coffee - 20 g.

Cooking method:

1. Combine the cream, instant coffee and honey in a saucepan over moderate heat and bring the mixture to a boil.
2. Put the butter and finely chopped dark chocolate into a deep bowl.
3. Pour hot cream in a thin stream into a bowl, while stirring with a spatula.

The right biscuit cream will turn a homemade cake into a real confectionery masterpiece and make a sweet feast simply unforgettable. Due to the presence of many variations of the recipe, each time you can prepare a dessert addition in a new way, getting a completely different taste and visual result.

How to make biscuit cream?

To make a simple and tasty biscuit cream, you do not need to have high knowledge in cooking or confectionery art. The main thing is to take care of the availability of the necessary components and follow the requirements of the selected recipe. The following are the main points to consider when performing any of them:

1. The finished biscuit cream should be moderately thick and keep its shape perfectly.
2. To make the texture of the delicacy airy and delicate, it is often whipped with a mixer or whisk.
3. Any biscuit impregnation cream can be filled with the desired flavor by adding a flavor of your choice.

Classic Biscuit Custard - Recipe

One of the lightest, most delicate and unobtrusive is custard in milk for a biscuit. It perfectly moisturizes and impregnates the cakes, giving the dessert an amazing taste. The resulting sweetness can also be used to fill eclairs, a variety of pastries and impregnation of other (non-biscuit) cakes.

Ingredients:

• whole milk - 1 l;
• granulated sugar - 300 g;
• selected eggs - 4 pcs.;
• wheat flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10 g.

Cooking

1. Milk is heated to a boil, dissolving all the sugar in it.
2. Eggs are stirred with a whisk or a mixer with flour.
3. Pour a couple of ladles of milk into the egg mixture, stir and pour into a common container.
4. Heat the contents with continuous stirring until thickened.
5. Butter is mixed in, the biscuit cream is transferred to a bowl, vanilla sugar is added, mixed again and allowed to cool under the film.

Sour cream for biscuit

Cream for sour cream biscuit has a pleasant sourness, which softens the sweetness of the dessert, and a creamy taste, appropriately harmonizing with this kind of pastry. A necessary condition for obtaining the correct texture of a treat is thick sour cream with a fat content of more than 25%. If necessary, the product is weighed in gauze over a bowl to get rid of excess moisture.

Ingredients:

• thick sour cream - 1 l;
• powdered sugar - 2 cups;
• vanilla.

Cooking

1. Chilled sour cream is whipped with a mixer for at least 10 minutes.
2. Then, while continuing to beat, pour in powdered sugar in portions, add vanilla.
3. The finished cream is allowed to stand in the refrigerator for a while and is used for its intended purpose.

Curd cream for biscuit

The simplest biscuit cream, made according to the following recipe, is suitable for decorating a product with pieces of fruit, dried fruits or berries. In this case, cottage cheese is used as the basis, which is first ground through a fine sieve or pierced with a blender until the grains disappear and acquire a delicate and soft texture.

Ingredients:

• cottage cheese - 400 g;
• powdered sugar - 1 cup;
• butter - 200 g;
• flavoring.

Cooking

1. Prepare cottage cheese, achieving uniformity.
2. Soft butter is beaten with powdered sugar for 5 minutes, the flavor is added.
3. Cottage cheese is added in portions, whipping a delicious biscuit cream with a mixer or blender.

Cream for biscuit with condensed milk

Another simple biscuit cream can be made with condensed milk. Moreover, you can use both classic condensed milk and boiled, getting a different taste and density of the finished treat. Sometimes a little brandy, rum or cognac is added to the cream for taste, but such additives are used exclusively for desserts designed for an adult audience.

Ingredients:

• condensed milk - 380 g;
• butter - 250 g.

Cooking

1. Soft butter is beaten a little with a mixer.
2. Condensed milk is added in portions, continuing to process the mixture with the device.
3. At the end of the whipping process, a flavoring agent is added as desired.

Protein cream for biscuit

The following biscuit cream recipe is more intricate and troublesome, but the result is worth the effort. A delicacy of whipped proteins will ideally complement any cake, it is perfect for decorating and decorating patterns, as it keeps its shape perfectly. The secret to success is properly cooked caramel, which can be prepared with a cooking thermometer.

Ingredients:

• egg whites - 3 pcs.;
• granulated sugar - 200 g;
• purified water - 100 ml;
• salt, vanilla - a pinch.

Cooking

1. Beat the egg whites with a pinch of salt and vanilla.
2. Caramel is boiled from granulated sugar and water, heating the mixture to a temperature of 120 degrees.
3. Continuing to beat the protein mass, pour boiled caramel into it in a thin stream.
4. Beat the protein cream for the biscuit until cool.

Butter cream for biscuits

Another cream for soaking biscuit can be made from butter. The yolks will make the structure of the delicacy more tender, and the syrup will give it the desired sweetness and density. As in the previous case, the determining moment in the process of implementing the recipe is the preparation of the correct syrup, the readiness of which can be determined with a thermometer or by testing in water on a soft ball.

Ingredients:

• butter - 250 g;
• egg yolks - 3 pcs.;
• vanilla sugar - 1 package;
• granulated sugar - 150 g;
• purified water - 6 tbsp. spoons.

Cooking

1. Syrup is boiled from granulated sugar and water, warming the mass to a temperature of 120 degrees.
2. Beat the yolks, pour the resulting hot caramel into them, continue to beat until cool, adding vanilla sugar.
3. Finally, soft butter is mixed in and the resulting cream is uniform.

chocolate cream biscuit recipe

Next, you will learn how to make chocolate sponge cake cream. Cocoa powder, mixed in the indicated proportions into the oil base with the addition of condensed milk, will give a characteristic taste to the delicacy. For an adult audience, you can add a little cognac or brandy to the mixture, and for children, a few drops of vanilla extract.

Ingredients:

• butter - 400 g;
• condensed milk - 400 g;
• cocoa powder - 2/3 cup.

Cooking

1. Softened at room conditions, the butter is whipped with a mixer for 5 minutes.
2. Add condensed milk in portions, continuing to whisk, stir in cocoa powder.
3. Beat the cream with cocoa for a biscuit for a couple more minutes.

Banana biscuit cream

A quick sponge cake cream with the addition of banana puree will add an incredible aroma and amazing taste to pastries. In order for the mass to keep its shape well, it is necessary to use unripe fruits with dense pulp, and take the oil out of the refrigerator for a short while, but do not allow it to soften too much. To preserve the pleasant light color of the cream, banana pulp must be sprinkled with lemon juice. It will soften the sweetness of the dessert and give it the missing sourness.

Sponge cakes are the undisputed favorites when it comes to a grand celebration, a social reception or a 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 airy cakes require an appropriate addition in the form of a gentle cream. It can be prepared from various ingredients, it is only important to choose the right 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 win-win option is 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 make a chocolate cake, then you can add melted chocolate or a special ready-made chocolate-flavored sauce. This is probably the fastest and most delicious

Simple but tasteful

In fact, there are various types in particular for biscuit. If you do not like sugary sweet desserts, then sour cream is ideal for you. 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 ingredients - condensed milk and butter. In this case, you can use both regular 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. A delicate cream with a delicate creamy aroma can be prepared on the basis. It is cooked 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 care about health and prefer healthy products, then here is a recipe for cottage cheese sponge cake cream. 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 a small piece of such a cake will saturate, but it will not harm the figure. Berries will give it freshness, and cottage cheese will be a great alternative to heavy cream and condensed milk.

... and figures

Another, one might say, dietary cream recipe is based on egg whites. You just need to beat the chilled proteins with a drop of lemon juice and sugar to taste until soft peaks appear and immediately grease 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.