Cream house cake. Cooking in milk with condensed milk

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 cream options for sponge cake maybe tens or even hundreds? 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". IN hot cream add butter and vanilla essence. The cream can be used after cooling.

Advice: to ennoble the taste of the budget custard, replace milk with low-fat cream, and instead of vanilla essence take natural vanilla.

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 thing should be observed important condition: sour cream should be good quality and high fat content. Preferably, of course, farm or homemade. Alas, store sour cream product obscure etymology will not allow you to please the family with a delicious biscuit cake with sour cream.

Ingredients:

450 g of sour cream with a fat content of at least 25%;
150 g 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, close your eyes to the absolute usefulness homemade food and add whipping cream powder to the cream - this is a neutral-tasting 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 fruit and berries, which, in turn, are 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 stiff. lush 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 perfectly stored in the refrigerator for several days without losing its properties.

Advice: try it instead of cottage cheese cottage cheese(like "Almette") - the cream will acquire very interesting flavors, will be more refined and elegant.

7. Curd fruit cream

Delicious, light, rich. This cream successfully combines the sourness that sour cream gives, creamy taste cottage cheese and a bright fruity note.

Ingredients:

200 g soft cottage cheese;
300 g 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 the sour cream, most of shop products will not give the desired lush 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

At protein cream there are many 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 right amount 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

Joy to any shopaholic - chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. 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 option for layering holiday 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: V caramel cream it is worth adding a spoonful of almond essence - it is in perfect harmony 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 whites 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, 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. Once it boils, add semolina, stirring, cook until thickened, about 2-3 minutes. Whisk after cooling semolina with softened butter, add a little vanilla.

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 softened butter until fluffy, then in small portions enter into it custard base 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 heap of compliments from those who taste your cake, while filling your hand and understanding general principles cooking 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!

400 ml banana juice (from a tetra pack)
6 layers of gelatin
100 gr. honey
50 gr. butter
a few drops of rum essence
400 ml vegetable cream
1p. vanillin
50 gr. Sahara

Heat the juice with butter, bring honey to a boil. Remove from heat, add rum and soaked gelatin, chill in refrigerator until cold. Whip cream with sugar and vanilla. Connect both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give such a taste.

1 plate of gelatin = 4g. Sprinkle bananas with plenty of lemon juice before laying in the cream.

Protein Custard

4 squirrels
70 ml water
200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
Check the syrup for readiness so that if you drop a drop on a plate and touch the drop with a dry finger (gently hot) or with a dry spoon and slowly raise your finger from the drop, a "thread" from the syrup should be pulled behind your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook the cream it will be liquid, if you digest it, it will be sugared.
While cooking the syrup, at the very beginning, carefully remove all the sugar from the sides.
At the same time, beat the whites, start beating at a low speed for 1 minute, then increase the speed to maximum and beat until a strong foam, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and proteins should be ready at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly beating at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
For 4-5 min. until the end of whipping, add dry lime. acid on the tip of a knife.

It is important when cooking the syrup to do it with dry hands, in order to avoid getting drops of water into the syrup.

Custard coffee cream

300g butter,
2/3 glass of milk,
1,5 cups of sugar,
4 yolks left over from the meringue
1 teaspoon instant coffee

Yolks, grind with sugar, stir in 1/3 cup of milk and put on water bath or very small fire.
Bring the remaining 1/3 cup of milk to a boil and stir in the instant coffee.
Pour coffee with milk into the egg mass starting to boil and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

8 yolks
1 cup of sugar
3-4 table. spoons of flour
essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in part of the milk and add the flour with a whisk, mix until smooth and, stirring, pour in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. bring the cream to a boil.
Never boil!!!

Custard on egg yolks with cherries

500 ml milk
5 yolks
3/4 cup sugar
1-2 tsp vanilla extract
2 tbsp potato flour(starch)
1 tbsp wheat flour
300 g butter or margarine
3 tbsp cocoa powder
1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, beat milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. To put on medium fire and constantly stirring bring to a boil. Continuing to stir, cook until thickened. Cool the resulting pudding.
Beat the butter with a mixer until fluffy. Add chilled pudding and cocoa, one tablespoon at a time. At the very end, add the cherry and mix so that the cherry breaks slightly.

Custard on eggs with corn starch

2 glasses of milk
2 tbsp cornstarch
0.5 tbsp sugar
2 yolks
vanilla

Dilute corn starch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Put 1.5 tbsp of milk in a small saucepan on the fire and bring to a boil.
Pour the mixture into the hot milk and stir constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Custard with egg

200 g butter
1 egg
1.5 st. milk
1 st. Sahara
1 pack vanilla sugar
1 tsp potato flour
1 tsp flour

Potato and wheat flour mix in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon, rub the cooled milk mass, adding vanilla sugar. Put the cream in the refrigerator.

Custard without egg

1/2 cup sugar (1 cup=250 ml)
1 glass of milk
1/4 cup flour
vanilla
125 g butter or margarine

Mix sugar with flour and vanilla. Dilute with milk so that there are no lumps and cook, stirring, until thick and puffy. We cool.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard in a spoon. We put the finished cream in the refrigerator.

Sea buckthorn custard

2 tbsp flour
~4 tbsp Sahara
2 eggs
300 ml. sea buckthorn juice, diluted with water 1:1
a piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour sea buckthorn juice, stir. While stirring, bring to a boil. Remove from heat, add oil, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the biscuit, the contents are mixed with cream). In general, the original uses Orange juice, but I tried to shift it to the local way - it turned out delicious.

Custard with condensed milk

1 can of condensed milk (boil 50 minutes to three and a half hours if desired)
200 g butter
1/2 cup milk
1 st. l. with a large slide of flour or starch
1 yolk

For cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a small fire and stir until boiling and thickening. Then cool (you can just beat with a mixer, it will cool down instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling it is possible to receive and without hl.syropa or honey. I don’t have proportions, always by eye. The trick is not to take milk, cream or water as a base, but sour cream. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and boil for a couple of minutes. amazingly shiny and delicious fudge for the cake.

Mirror chocolate icing for cake coating

200g chocolate
1/3 st. cream
1/4 st. water
2 tbsp liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into a saucepan. stir until the chocolate is completely dissolved and lightly beat with a mixer or whisk until you get smooth glaze. fill the surface of the cake. The glaze has a mirror finish and a soft texture.

Yogurt-banana-chocolate cream

Whip 100 g of cream, add 100 g of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yogurt cream soufflé

Pour 15 g of gelatin into 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whip 600 ml of chilled cream to soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour gelatin mass cream and beat until stiff peaks. Mix 500 ml of chilled 2.5% yogurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

1 1/2 tbsp. Sahara
1/3 st. water
1 tsp lemon juice
2/3 st. cream
2 tbsp sl. oils

In a saucepan, mix sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (carefully, hot syrup when adding cold cream, it may splash over the edge of the dish). Stir in the butter and cool to room temperature. The finished caramel will taste like soft toffees. It can be stored in the refrigerator in a sealed container for about 1 week. Before use, warm up slightly, because. she freezes.

caramel cream

350-400g butter
1 can of boiled condensed milk
700g caramel pudding or substitute: vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp of sugar and a little water just to moisten the sugar melt in a saucepan until golden caramel color is obtained and let it simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the output of caramel pudding is about 700g.

The remaining caramel syrup can be soaked in cakes.

Cream for eclairs

Rub egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring milk (1 cup) to a boil and carefully pour in egg mixture, stirring constantly. Boil 2-3 minutes.
Then mix with vanilla sugar(3 teaspoons), mix well, cover with plastic wrap and let cool 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and whisk again. If you add Art. a spoonful of cocoa, you get chocolate cream.

Cream of cream

2 tbsp. cream
2 tbsp Sahara
1 tsp vanillin
2 plates of gelatin (1 plate 3 gr)

Beat 1 3/4 tbsp. cream with sugar and vanilla to soft peaks. Soak gelatin sheets in cold water for 3 min. Heat up 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this may take a few seconds, depending on the power of the mixer).

If you need cream for a layer of cake, then to initial quantity ingredients add 1 tbsp. sour cream.

Cream of cream and sour cream

(cream yield is large, if you need less, reduce the number of products by half).

450 ml cream
600-700 gr sour cream
1/2 cup sugar
1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

1 3/4 cups plus 2 tbsp. chilled whipping cream
3 tbsp powdered sugar
2 tsp raspberry brandy (optional)
3/4 tsp vanilla extract
2 cups fresh raspberries (can be frozen...thaw, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add the chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool down while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-creamy mass, combine with butter. Slowly stir in the rum cream. The rum should be the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, get a brown mass. Now take a mixer and beat our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

175 ml milk
2 tbsp. l. starch
1 egg
1/4 st. Sahara
1 sachet of gelatin (15 g)
1 tsp vanillin
50 g chocolate
1 tbsp cocoa powder
1.5 st. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and gently fold in the whipped cream.

Cream based on semolina

750 ml milk
7 tbsp semolina
200 gr butter
125 gr margarine
3/4 cup sugar
juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour semolina porridge into boiling milk and stir continuously until it thickens for several minutes. Remove from fire and cool.
Beat butter and margarine with a mixer. Continuing to beat, gradually add semolina and lemon juice.

Creamy mass with colorful jelly

4 packs of jelly different colors and taste (strawberry, orange, red currant, lemon)
250 ml 33% whipping cream
250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
You should end up with a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually add strawberry jelly, which barely seized, that is, did not have time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then gently mix into the sour cream mass.
Spread the cream on the prepared biscuit and refrigerate until set.

Cream with lemon based on semolina

Cook semolina porridge from 2 cups of milk and 3 tablespoons of semolina. Cool down.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Put some butter and sugar there.
Whip the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating dark and light cakes.

Cream sour cream

a glass of sour cream + half a glass of sugar beat + 100 grams of softened butter ... beat again ..

Curd-yoghurt cream

Fat-free cottage cheese "quark" (or creamy in briquettes), if too thick then add a little fat-free yogurt(kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat it for about 10 minutes.

Cream "Tofi"

2/3 cup heavy cream
0.5 cans of boiled (3 hours) condensed milk
150 g chocolate

Boil the cream, add condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Cream Charlotte

250 g butter
0.5 cup fresh milk
1 cup of sugar
1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm up to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Aromatize the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The output of the cream is approximately 1200 gr.
Heat 8 proteins and 450 g of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! Once the sugar has dissolved, remove from heat and set aside to cool.
at this time, beat the butter 600 gr with a mixer until creamy. Once the whites with sugar have cooled, beat them to dense peaks,
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, whip the cream until it starts to shine. And then use this cream as you wish, and it transfers the paint, both dry and liquid, and heat, into general cream for all occasions!

And the same cream with slight changes in proportions

Mix 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continuing to beat, add 1 piece each , at first the cream will be watery, but after the last piece it will begin to thicken, you can put a cup of cream in a container with cold water while whipping.
The cream is good for a layer of biscuits, and for decorations and for mastic.
My notes: if the oil is yellow color- the cream will have a slightly yellowish tint, if the oil is white - the cream will be snow-white.

Butter chocolate cream

2 cups heavy (>30%) cream (0.5 l.)
250 g baking chocolate

Heat the cream almost to a boil, pour over the chopped chocolate, stir until completely dissolved. Cool and refrigerate overnight. Whisk into a fluffy creamy mass.

Curd-sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd(I take vanilla) knead and stir with sour cream (in such proportions to get the consistency of a cream). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don’t need to add anything for decoration.

truffle cream

450 g chocolate
750 ml cream

Chop chocolate finely. Heat almost to a boil 250 ml of cream and pour over chocolate, mix until a homogeneous smooth mass (ganache) is obtained. Refrigerate 10-15 min. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mixture in 3 additions.

Chocolate icing for cake

2 tbsp sugar
1. tbsp butter
1 tbsp sour cream
2 tsp. cocoa.

Mix, boil, cool slightly and pour over the cake.

chocolate cream

300 g chocolate
1 st. Cream

Bring the cream almost to a boil and pour over the finely chopped chocolate. Cool, lightly beat with a mixer.

chocolate cream

150 g dark chocolate
2 tbsp. Cream

It is better to start cooking it the day before assembling the cake. Bring the cream almost to a boil and pour over the chopped chocolate. Chill in the fridge for a few hours (even better overnight). On the day of assembling the cake, beat the cream to firm peaks.

Chocolate mousse

4 small egg yolks
80 ml syrup (from 25 g sugar and 25 ml water)
200 g chocolate
300 ml whipping cream

cook chocolate mousse. Whisk the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and fold into the chocolate mixture. Cool down.

chocolate cream

500ml cream + 400g chocolate (I take porous milk with tiramisu flavor, the taste is excellent)

Impregnation

Impregnation for biscuit lemon

2 tbsp. boiling water
squeeze juice of 1 lemon
2 tbsp Sahara
1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Impregnation cognac-cherry

Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation was about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

Here are some tips to help you cook caramel.

*Caramel, like chocolate, requires patience and some necessary conditions.
First, do not try to cook it in a regular saucepan. The dishes must be stainless and always with a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these same crystals, which will no longer get rid of).

Secondly, everything should take place over medium heat with stirring only until it boils. After that, you can't interfere. It is only necessary to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to boil the caramel, again, it depends on your stove. If it takes you longer to bring the syrup to a caramel color, don't panic, let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (required at room temperature), because. the mass begins to boil very actively.

*Stir the caramel only in one direction!!! Now, if they began to interfere clockwise, then continue to interfere until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1:1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easily deposited and does not crack. IN pastry bag apply little by little, the rest can be kept in the refrigerator, gradually applying from there. Possible with room temperature during decoration, keep the cream, provided that the apartment is not hot.

What home celebration is complete without a cake? It just so happened that the cake is an attribute of any holiday. You can of course buy finished cake or even order one cooking masterpiece, But home cake will always taste better. And even if you don’t have time to fuss with the dough, you can always buy ready-made cakes(biscuit, sand, waffle) or collect a cake from regular cookies. The main thing is to prepare delicious cream. Do you find it difficult to make cream cake at home? But no! However, try it and see for yourself.

Butter cream

Butter cream is suitable for absolutely any cake. It turns out especially tasty cream layer V biscuit cakes. And what is remarkable, such a cream, even at home, can be prepared in several ways.

Cream with condensed milk

Ingredients:

1 pack of butter;
1 can of condensed milk.

Cooking:

Before preparing the cream, let the butter melt a little. It should become soft, but should not flow. Just press down on the oil briquette with your finger. If the oil is easily pressed through, but does not spread, that's it. Now cut the butter into cubes and put it in a deep saucepan (it is more convenient to churn the cream in a tall bowl). At low speeds of the mixer, beat the butter into a homogeneous mass (literally five seconds), and now start churning the cream, adding condensed milk to it. At the same time, set the mixer to high speed, and add condensed milk in small portions (one or two tablespoons). The cream is ready when it begins to easily move away from the walls of the pan, leaving no traces on it.

Note:

If the butter in the cream gets too warm, put the cream in the fridge for a few minutes and then continue beating. If you take boiled condensed milk instead of regular condensed milk, you can make a real creme brulee.

Cream Charlotte

Ingredients:

A glass of fresh milk;
An incomplete glass of sugar;
a tablespoon of flour;
A pack of butter.

Cooking:

The principle of making Charlotte cream is the same as for cream with condensed milk. Only instead of condensed milk we will use custard. To prepare it, pour milk into a saucepan, dissolve sugar in it, boil and cool slightly. We dilute the flour with cold milk to make a liquid slurry without lumps, and then pour it into the milk-sugar syrup and bring it to a boil over low heat again. As a result, the cream will thicken, but do not forget that you need to stir it constantly.

Now we need to completely cool the custard base and, adding it to the butter, beat the cream. This must be done in exactly the same way as in the first case, adding custard in small portions and whipping the butter with a mixer.

Note:

Add to oil cream a teaspoon of cognac, rum, vodka or any liquor: the cream will become much tastier and more aromatic. You can also use vanillin or fruit essence as a flavoring.

Custard

Custard is great for shortcakes and puff pastry. In addition, it goes well with buttercream. Just do not coat waffle cakes with this cream - they will become sour. Custard at home can be made on the basis of milk or cream, and flour, starch or eggs can be used as a thickener.

Ingredients:

A glass of milk;
Half a glass of sugar;
2 egg yolks;
a tablespoon of flour;
A pinch of vanilla or a teaspoon of vanilla sugar.

Cooking:

Separate the yolks from the proteins and mix them with flour, sugar and vanilla. After that, carefully rub everything. While we are doing this, you can put milk on the fire: it should boil. Cool the boiled milk a little and pour it into the yolks, while not forgetting to stir the mass so that it does not gather into lumps. Next, put milk with yolks on slow fire and cook the cream for about five minutes until it thickens.

Note:

So that our custard does not burn, it must be stirred all the time, and for cooking it is not necessary to take enameled dishes.

Protein cream

This is the well-known meringue - the most delicate, lightest airy cream. It is perfect for decorating a cake, but it is better not to use it for a layer of cakes. To make a protein cream at home, we need the following ingredients:

4 egg whites;
A glass of powdered sugar;
A few drops of lemon juice.

Cooking:

To prepare meringue, we take only chilled proteins: then excellent result will be guaranteed. And one more important point. It is necessary to separate the proteins from the yolks very carefully: even a tiny part of the yolk that has fallen into the proteins can nullify all your efforts. So, pour the proteins into a saucepan, add a few drops of lemon juice and beat them into a thick lush foam. The readiness of whipped proteins at home can be determined in several ways. Take a fork and stick it in protein foam. If the fork is standing, then the proteins are ready. Or try to carefully turn the pan upside down: if the foam does not creep along the walls and, despite gravity, remains in the pan, you can proceed to the next stage of meringue preparation.

Now we need to add powdered sugar to the whipped proteins. We do this gradually, pouring the powder over a teaspoon, and beat the meringue each time until the powdered sugar dissolves in the proteins. You will see how loose proteins turn into thick, shiny and viscous meringue. Beat the cream to soft peaks (the state of the foam when it is firmly attached to the whisk or on the mixer blades and does not fall off). Well whipped meringue should be moist and shiny.

sour cream

Cream on sour cream is very common at home. confectionery art. This is one of the easiest cake creams to make. In addition, it is universal: suitable for almost any cakes.

Ingredients:

Half a kilo of sour cream;
A glass of sugar.

Cooking:

Sour cream for this cream needs only fat, not less than 15%: the fatter the sour cream, the richer the cream will turn out. good sour cream today it is problematic to buy (sometimes the additives in it are different, sometimes it is too liquid). Therefore, the following must be done. Sour cream must first be thrown into a sieve, covered with a clean towel, tie the towel in a knot and leave overnight in the refrigerator. As a result of these manipulations, excess liquid will drain, and the fat content and density of sour cream will increase.

After that, we shift the sour cream into a saucepan, add sugar to it and beat with a mixer until fluffy. Please note that for quality thick cream whip sour cream with sugar for at least fifteen minutes at maximum mixer speed.

As you can see, making a cake cream at home is not so difficult. All you need is a desire, a mixer or a whisk, and the products necessary for the recipe. Cook with pleasure: for yourself and others for sweetness. Bon appetit and success in culinary creativity!

A self-baked cake is recognized as riding culinary arts, a display of special skill. And if everything is more or less clear with cake layers, then it is much more difficult to navigate in a variety of recipes for cake creams. In fact, everything is not so scary. It is not as difficult to prepare creams for cakes at home as it seems, it is worth mastering the basic recipes for cake cream - protein, custard, butter cream, cooking methods, and then experience and imagination will certainly connect.

Recipes for creams for decorating cakes

Protein cream for cake decoration

This airy, melting mass is usually covered sand cakes. It is also laid out on top of the berries on biscuits. It is very good to layer the grated cake with whipped proteins - just lay them between the filling and the top grated layer of dough.

Protein Cream Cake Recipe

Proteins 7 eggs (very chilled), 1 cup powdered sugar, (you can use sand, but it will take more time to dissolve), 2 tsp. lemon juice.

Beat with a mixer until a stable white foam for about 10 minutes, gradually increasing the speed and adding a little lemon juice.

Separate the proteins as carefully as possible. One accidentally dropped drop of yolk can spoil the whole thing, preventing it from reaching the state of “fluffiness”.

Homemade custard

It has a smooth, delicate texture and is truly royal taste despite its simplicity. Without it, it is impossible to imagine your favorite "Napoleon" or sweets based on honey dough. In addition, it goes well with ready-made cookies in cold cakes (those that do not require baking).

Milk custard recipe

Yolks of 2 eggs, an incomplete cup of sugar, 2 tbsp. l. flour, 2 cups milk.

Grind the yolks with sugar until crystals are no longer felt, add flour, mix thoroughly. Bring milk to a boil. Continuing to stir, pour milk into the egg-flour mixture in a thin stream. Put the whole mass on a small fire, boil until thick sour cream.

The fire under the pan should be minimal, and the stirring frequency should be maximum. Otherwise, the delicate composition may burn, and lumps form.

Butter cream

A favorite of children and an enemy of girls on a diet, butter cream is dense, cool, very tasty and satiating. Pairs well with biscuits and waffle cakes, and puff pastry. There are many housewives who prefer it to custard in the same "Napoleon". Ideal filler for eclairs, tubules and baskets.

Cream butter cake recipe

1 pack of softened butter, 80 ml of milk, an incomplete cup of sugar, 1 egg.

Grind the egg white with sugar. Put the milk to warm and at the moment of its boiling pour in the egg-sugar mixture, stirring quickly. Reduce heat, boil for 1-2 minutes. Cool, beat with a mixer with butter.

Pour the cooled mixture to the oil while whipping should be in small portions. If you add a lot, there is a danger of stratifying the mass, disrupting its uniformity.

Variations of creams for butter cake

Most known varieties oil composition- with condensed milk (remember at least the popular waffle cake or the famous "Anthill") and with semolina porridge, unchanged for " bird's milk". The first is done quite simply: a pack soft butter plus a can of condensed milk, optionally boiled, gradually whipped with a mixer.

Semolina Butter Cream Recipe

You'll have to fiddle a bit with the mango. Fill 3 tbsp. l. cereals with two cups of cold milk, let it swell, then boil the porridge. Thoroughly rub a pack of melted butter with an incomplete glass of sugar, add the grated zest from half a lemon and, continuing to beat, put the cooled semolina into this mixture in small portions.

Sour Cream Cake

Snow-white, glossy, slightly springy, giving off a pleasant milky sourness, this cream has good impregnating properties and is therefore recognized as the best for puff honey cakes and sour cream or favorite Zebras, Ginger and Bears in the North. Its taste also goes well with berries, especially cherries and strawberries.

Recipe sour cream for cake

500 ml of chilled fat sour cream (not less than 30%), 5 tbsp. l. Sahara. Beat with a mixer in a lush foam for 10 minutes.

Try to buy sour cream on the market: as fresh as possible and only prepared in a separator way (hand-picked can be bitter). Then the "wow" effect from finished product secured.

Lemon cream jelly for cake

It is, in fact, very thick jelly, which, when solidified, takes the form of jelly. Spread it on cakes hot while it is liquid. This consistency is able to soak even a simple unleavened dough, and in sand cakes she has no equal.

lemon cream recipe

Boil 2 cups of water, 2 cups of sugar and the inside of 1 lemon for 5 minutes. Enter 2 tbsp. l. starch, 2 pounded yolks and keep on fire, stirring, until thickened.

You can take any fruits and berries instead of lemon to create a different taste each time. But when adding sugar, you need to take into account the own sweetness of the fruit so that the cream is not too sugary.

These are the main principles of preparation popular types cream for homemade cakes. It's easy to master them. And adding every time interesting flavoring ingredient- coffee, cocoa, nuts, spices, alcoholic drinks, - you can pamper loved ones with new sweets at least every day.

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

The most delicious creams for cakes - general principles of preparation

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

Basic rules for making creams:

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

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

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Ordinary condensed milk is white, has creamy taste. Pre-training does not require.

Cream. Used for cream heavy cream not less than 33%. Otherwise, the product will not whip into a lush foam.

Cocoa. For rich chocolate flavor powder without sugar is used. Before adding to total mass it needs to be sifted.

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

Recipe for a delicious buttercream mascarpone cake

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

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

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

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

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

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

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

Delicious cream for biscuit cake (butter)

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

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

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

2. Enter vanilla, stir.

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

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

The most delicious mascarpone cake cream with cream

Recipe air cream with mascarpone, which is a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

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

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

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

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

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

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

Recipe for a delicious cream cake with boiled condensed milk

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

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

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

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

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

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

Delicious cream for biscuit cake "Chocolate"

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

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

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

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

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

4. In fluffy oil We introduce chocolate condensed milk, beat thoroughly after each spoonful of milk.

5. Enter vanilla, stir last time and chocolate cream can be used!

The most delicious cream for Charlotte cake

Perfect option the most delicious cream for cakes of all types of "Charlotte". At proper manufacture the mass will turn out to be thick, shaped, it is easy to plant leaves and small flowers from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

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

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

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

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

5. Beat the butter until fluffy.

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

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

Recipe for a delicious cream cake with gelatin

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

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

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

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

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

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

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

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

Delicious cream for biscuit cake with cottage cheese

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

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g butter;

0.5 st. powder.

Cooking

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

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

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

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

The most delicious banana cream cake

banana cream goes well with any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert exotic taste. Optionally you can add coconut flakes.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

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

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

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

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

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

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

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