Delicious and easy to prepare creams for cakes. The most delicious creams for cakes - a great selection! Recipes for delicious creams for sponge cakes and other homemade cakes

Some novice cooks often ask themselves this question: “What kind of cream would be best to use for this?” And to avoid this question, I decided to write this article, where, based on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order for it to confidently stay inside.

Take, for example: the cream is too liquid, in which case it will flow under the weight of the cakes, especially if they are heavy and thoroughly soaked. Also, the cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today’s article we will analyze the recipes for the most delicious creams for sponge cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what the end result will be and you can choose the one you like best. I also recommend studying.

If you follow all the recommendations listed, you will get a tender mass that can be supplemented with sour cream or butter. I would like to note that this filling turns out to be very light. And besides, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

• Butter 82.5% - 180 g
• condensed milk - 120 g
• cognac - 1 tsp
• vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we start cooking. Place the softened butter in a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanilla if desired and one teaspoon of cognac. Then we bring it to a homogeneous state.

Cognac not only imparts a subtle and pleasant aroma, but the taste is simply amazing.

Then we put this wonderful cream in the refrigerator for 10-12 minutes, and then use it for its intended purpose.

How to make cream from sour cream

There are several good ways to prepare sour cream filling for a cake at home. One of them will be presented in this article.

Ingredients:

• Sour cream 20% – 680 g
• sugar - 150 gr
• butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably overnight or for 5-7 hours, hang the sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring until smooth.

This is such a soft and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake a sponge cake. The fudge had to be prepared from the ingredients that were in the refrigerator - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

• Dark chocolate – 400 gr
• cream - 400 gr.

Cooking method:

Pour the cream into a saucepan and place it over medium heat. Stirring constantly, bring to a boil and immediately remove from the stove.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until smooth.

After all the chocolate has dissolved, we place this mass in the refrigerator, but not in a set-and-forget-it way, but be sure to take it out every 10-15 minutes and stir it. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a thickness, where we beat for the first 1-2 minutes at low speed, and then at full power we bring it to a thicker consistency.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I most often use to make this dessert. Because it is suitable not only for sponge cakes and cupcakes, but also for eclairs, which generally turn out amazing!

Ingredients:

• Mascarpone cheese – 300 gr
• sugar - 150 gr
• vanilla – 10 g
• heavy cream - 600 ml.

Cooking method:

1. Place the prepared ingredients listed above in a deep bowl and begin to beat at low speed for 1.5 minutes.

2. Then gradually increase the speed and bring it to a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Preparing cream from boiled condensed milk

Ingredients:

• Butter - 400 gr
• boiled condensed milk - 400 g
• regular condensed milk - 400 g
• orange extract - 1 tsp.

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Next, add regular condensed milk, one teaspoon of orange extract, or a few teaspoons of finely grated orange zest and beat again.

The finished filling is quite stable, suitable for both layering cakes and forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and aromatic. A win-win option that will appeal not only to little sweet lovers, but also to adults.

Bon appetit!!!

Oh guys... Hello everyone! I myself don’t believe that I’m writing this, but I’ve finally matured enough to read this article... I've had this idea for many months: collect, as they say, a heap of all the recipes for my favorite (and not only my) creams, which I use for sponge cakes.

And so, thanks to your numerous requests and entreaties))) I finally decided to show off all the ins and outs of your cakes.

Cream for a sponge cake is a rather relative concept. Of course, you can use the recipes that I present below not only in combination with sponge cake, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before we start with the recipes, I’ll tell you something very important that you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

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

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

1. Ricotta cake cream

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

This is a very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

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

We will need:

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

Preparation:

1. Using a mixer, beat the cold cream until stiff peaks form.
   

   Don't beat the cream too hard or it may curdle when you mix it with the ricotta.

2. In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

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

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

For this we need:

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

Cooking method:

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

   Additional cooling will help us whip the cream much faster.

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

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

3. Cream cheese (cream cheese)

Grocery list:

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

Preparing the cream:

1. Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
2. Separately, beat the cold cream until stiff peaks form.
3. Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

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

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from the Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

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

Recipe:

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

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

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

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

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

Grocery list:

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

Make the cream as follows:

1. In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

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

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer buttercreams in your biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

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

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I'm not a big fan of cheesecakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

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

We will need:

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

Recipe description:

1. We rub the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
3. While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
6. Add vanilla essence and cooled custard into the curd mass and mix with a spatula until smooth.
7. Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

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

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

Namely, we will need:

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

It is prepared very simply:

1. In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

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

9. Yogurt chocolate cream

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

For the recipe we take:

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

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

Cooking process:

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

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

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

Recipe:

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

The cream is ready to use.

11. Cream Diplomat

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

Compound:

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

Cooking method:

1. First, make the custard. To do this, bring milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
4. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
5. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
8. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
9. Lightly whisk the completely cooled custard and gently fold in the whipped cream with a spatula, folding it from bottom to top, achieving a homogeneous consistency.

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

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

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

Preparation:

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

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

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to worry about any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

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

Cooking:

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

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

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

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

Recipe:

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

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

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

Preparation:

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

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

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

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

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

Have a nice weekend everyone!

Good luck, love and patience.

Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500ml. milk
200gr. Sahara
1 hour spoon of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!

Products:

Packaging of butter - 200 g
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional without it.

How to cook:

First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.

Products:

1 can of condensed milk
1 stick of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Cool the cream.

Products:

1/2 cup milk
1 tbsp. l. semolina
1 tsp. Sahara
1/2 tsp. butter
1 yolk
1 tsp. vanilla sugar

How to cook:

Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light.

6. Mascarpone cream cheese

Try it! It is very easy to prepare, fast and inexpensive.

Products:

Cottage cheese (18% in a pack) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mixture at low speed until creamy.
Mascarpone cream cheese is ready to use!

7. “Custard”

Products:

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

How to cook:

1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.

Custard can be used for eclairs or other pastries, cakes, and Easter cakes.

8. Butter cream “Five Minute”

The cream is so easy and quick to make, and it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, or 200 grams, the cream will be even softer and less greasy!)
Vanillin - 1 packet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you)
The cream turns out lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!

I would like to offer you a recipe for honey cake with vertical cake layers. It looks very unusual! The cooking process is a little more complicated than making a regular Honey cake, but it's worth it. And you will certainly be able to surprise your guests with such a seemingly ordinary cake.

flour, honey, sugar, butter, eggs, soda, lemon juice, sour cream, cream, powdered sugar, raspberries

Honey cake recipe without oil. Fast, tasty and economical. Honey dough with nuts is prepared quickly and without any problems; you will need a minimum of ingredients. As a result, you will get honey cake layers or one pie - depending on how you want to serve the honey cake. I made a simple homemade honey cream cake. The cream is also without butter - made from condensed milk and cream cheese.

flour, honey, walnuts, eggs, sugar, soda, cream cheese, condensed milk, cookies

Recipe for the popular American Red Velvet Cake. I can say for sure - this is the best red velvet cake recipe I've ever tried. This cake turns out incredible! Velvety and juicy cakes without any impregnation, rich red color, with delicate butter cream. At the same time, all the ingredients are simple, familiar - it’s not for nothing that this legendary cake has so many fans! If you are not yet familiar with Red Velvet, be sure to pick up the cake recipe. Besides, there is a reason - such a cake would be very appropriate on a festive table in honor of March 8th!

kefir, eggs, sunflower oil, butter, sugar, cocoa powder, flour, salt, baking powder, soda, coloring, cream cheese, butter, powdered sugar...

When you don’t have time for a full-fledged cake, you can make this “holey” sponge cake. Thanks to the holes, the chocolate cream comes into contact with the sponge cake more tightly, and the cake, even without soaking, turns out moist and tender.

wheat flour, eggs, sugar, baking powder, water, butter, sugar, cocoa powder, sour cream, coconut flakes

Delicate, tasty and very beautiful sponge cake with a rich creamy taste. Airy soaked sponge cake, magical “Ice cream” that tastes like ice cream, and coconut flakes will give you an unforgettable pleasure!

eggs, sugar, flour, baking powder, vegetable oil, sour cream, eggs, sugar, butter, flour, vanilla sugar, sugar, water, lemon juice, coconut flakes

Quick Napoleon cake made from three ingredients. I highly recommend making it! In terms of time, you will need 30-40 minutes plus soaking time. But the taste and tenderness of this cake simply cannot be expressed in words! All Napoleon cake lovers are guaranteed to be delighted. Delicate soaked puff pastry cakes with delicious cream! A minimum of ingredients and time costs, but the result is a simple, quick and delicious cake.

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

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

1 gelatin plate = 4g. Sprinkle the bananas generously with lemon juice before placing them in the cream.

Protein custard

• 4 squirrels
• 70 ml. water
• 200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
To check the syrup for readiness, if you drop a drop onto a plate and touch the drop with a dry finger (carefully hot) or a dry spoon and slowly lift your finger from the drop, a “string” of syrup should be drawn behind your finger, which means the syrup is ready. The main thing is to learn how to cook it correctly; if you don’t cook it enough, the cream will be liquid; if you overcook it, it will become sugary.
When cooking the syrup, carefully remove all the sugar from the sides at the very beginning.
At the same time, beat the egg whites, start beating at low speed for 1 minute, then increase the speed to maximum and beat until stiff, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and whites must be ready at the same time.
Then add the syrup into the whites in a thin stream, constantly whisking at medium speed; after adding the syrup, increase the speed to maximum and beat for another 10 minutes.
In 4-5 minutes. Add dry lime until the end of beating. acid on the tip of the knife.

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

Coffee custard

• 300g butter,
• 2/3 cup milk,
• 1.5 cups sugar,
• 4 yolks left over from the meringue
• 1 teaspoon instant coffee

Grind the yolks with sugar, stir in 1/3 cup of milk and place in a water bath or over very low heat.
Bring the remaining 1/3 cup of milk to a boil and stir in instant coffee.
Pour the coffee and milk into the egg mixture as it begins to boil and cook until thickened, stirring constantly.
Cool the mixture 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
• Essence optional (I used vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in some of the milk and add flour with a whisk, stir until smooth and stir in the rest of the milk. Place the saucepan on the lowest heat and stirring so as not to burn. let the cream thicken.
Do not boil under any circumstances!!!

Custard on 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, whisk the milk with the yolks and sugar, add vanilla, flour and mix well with a whisk. Place over medium heat and bring to a boil, stirring constantly. Continue stirring and cook until thickened. Cool the resulting pudding.
Using a mixer, beat the butter until fluffy. Add chilled pudding and cocoa one spoon at a time. At the very end, add the cherries and stir until the cherries break up slightly.

Egg custard with cornstarch

• 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.
Place 1.5 tbsp of milk in a small saucepan and bring to a boil.
Pour the mixture into hot milk and stir constantly over medium heat until the cream thickens. Don't boil!
Cool at low speed in the mixer.

Custard with egg

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

Mix potato and wheat flour 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, and let the mixture boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon at a time, rub in the cooled milk mass, adding vanilla sugar. Place 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. We dilute with milk so that there are no lumps and cook, stirring, until thick and puffing. Cool.
Beat the butter well with a mixer until it reaches peaks and gradually, while continuing to beat, add the custard, spoonful at a time. Place 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
• piece of butter (~ 30 g)

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

Custard with condensed milk

• 1 can of condensed milk (cook from 50 minutes to three and a half hours as desired)
• 200 g butter
• 1/2 cup milk
• 1 tbsp. l. with a large pile of flour or starch
• 1 yolk

For the cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until smooth. Boil the rest of the milk, combine with the rest, put on low heat and stir until it boils and thickens. Then cool (you can just beat with a mixer, it will cool instantly) and then beat with butter and condensed milk.

Mirror chocolate glaze

Mirror chocolate filling can be obtained without syrup or honey. I don’t have the proportions, I always do it by eye. The trick is to use sour cream rather than milk, cream or water as the base. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and cook for a couple of minutes. Amazingly shiny and delicious cake fondant.

Mirror chocolate glaze for covering the cake

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

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

Yogurt-banana-chocolate cream

Whip 100 grams of cream, add 100 grams of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and carefully add it to the cream. The cream turns out to be 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. Beat 600 ml of chilled cream to soft peaks, take 3-4 tbsp of cream and mix with gelatin, pour the gelatin mass into the cream and beat until stable peaks. Mix 500 ml of chilled 2.5% yoghurt with whipped cream using a spoon or whisk.

Caramel or caramel sauce

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

In a saucepan, stir sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the pan 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 (be careful, hot syrup may splash over the edge of the dish when adding cold cream). Stir in butter and cool to room temperature. The finished caramel will taste like soft toffee. It can be stored in the refrigerator in a sealed container for about 1 week. Warm slightly before use, as... 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 sugar and a little water just to moisten the sugar, melt in a saucepan until golden caramel color is obtained and let 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 resulting caramel pudding is approximately 700g.

The remaining caramel syrup can be used to soak the cakes.

Cream for eclairs

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

Cream of cream

• 2 tbsp. cream
• 2 tbsp. Sahara
• 1 tsp vanillin
• 2 gelatin plates (1 plate 3 g)

Beat 1 3/4 tbsp. cream with sugar and vanilla until soft peaks form. Soak the gelatin strips in cold water for 3 minutes. Heat 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in the 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 will take a few seconds, depending on mixer power).

If you need cream for the cake layer, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream and sour cream

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

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

Beat everything, add vanilla or cognac at the end.

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... defrost, 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 chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool while stirring. Beat the softened butter until it turns pale and increases in volume. Beat the chocolate-cream mixture and combine with butter. Slowly stir the rum into the cream. The rum should be at the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Place 200 g of soft (do not melt!!!) butter in a saucepan. Add 4 tablespoons of cocoa there and mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, you get a brown mass. Now take a mixer and beat our cream. The criterion for readiness is that the color becomes light brown, like cocoa with milk.

Cream mousse

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

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

Cream based on semolina porridge

• 750 ml milk
• 7 tbsp semolina
• 200 g butter
• 125 g 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 heat and cool.
Beat butter and margarine with a mixer. Continuing to beat, add semolina and lemon juice little by little.

Creamy mass with colorful jelly

• 4 packs of jelly, different colors and flavors (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.
The end result should be a fairly thick consistency.
Place in the refrigerator to cool.
Whip the cream and sour cream, and gradually add strawberry jelly, which has barely set, that is, has not had time to harden. The cream will turn a soft pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then carefully stir into the sour cream mixture.
Spread the cream onto the prepared biscuit and refrigerate until hardened.

Cream with lemon based on semolina porridge

Cook semolina porridge from 2 glasses of milk and 3 tablespoons of semolina. Cool.
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.
Add butter and sugar there in parts.
Beat the cream and refrigerate for 20-30 minutes.
Then spread a 1.5-2 cm layer over all layers of the cake, alternating dark and light cake layers.

Sour cream

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

Curd and yoghurt cream

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

Cream "Tofi"

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

Bring the cream to a boil, add condensed milk, cook, stirring, for 2-3 minutes until smooth. Pour the mixture over the crushed chocolate, stir until the chocolate dissolves, cool in the refrigerator, and beat with a mixer.

Cream Charlotte

• 250 g butter
• 0.5 cups 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 to room temperature. Beat the butter until foamy, continue whisking, and gradually add the cooled mixture. Flavor the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on whites

Cream yield is approximately 1200 g.
Heat 8 egg whites and 450 grams of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure it doesn’t burn, stir! As soon as the sugar dissolves, remove from heat and set aside to cool.
At this time, beat 600 g of butter with a mixer until creamy. As soon as the whites and sugar have cooled, beat them until stiff peaks form.
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, beat the cream until it becomes shiny. And then use this cream as you wish, and it tolerates paint, dry, liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Stir 4 egg whites with 220g of powdered sugar and place in a water bath until the powdered sugar dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330g of butter at room temperature into 10 pieces and continue to beat, add 1 piece at a time , at first the cream will be liquid, 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 layering biscuits, for decorations and under mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Creamy chocolate cream

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

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

Curd and sour cream

I recently “invented” an excellent cream - it’s delicious, holds its shape well, and doesn’t leak. Any curd mass (I take vanilla) is kneaded and mixed with sour cream (in such proportions as to obtain the consistency of cream). I made it for pancakes, so I also added diced pear, I think it would also work as a layer of cake, but of course you don’t need to add anything for decoration.

Truffle cream

• 450 g chocolate
• 750 ml cream

Finely chop the chocolate. Heat 250 ml of cream almost to a boil and pour it over the chocolate, stir until a homogeneous smooth mass (ganache) is obtained. Cool for 10-15 minutes. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mass in 3 additions.

Chocolate frosting for cake

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

Mix, boil, cool a little and pour over the cake.

Chocolate cream

300 g chocolate
1 tbsp. Cream

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

Chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start preparing it the day before assembling the cake. Bring the cream almost to a boil and pour it over the chopped chocolate. Chill in the refrigerator for several hours (or better yet, overnight). On the day of assembling the cake, beat the cream until stiff peaks form.

Chocolate mousse

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

Prepare chocolate mousse. Beat the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue whisking until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and stir into the chocolate mixture. Refrigerate.

Chocolate cream

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

Impregnations

Impregnation for biscuit lemon

• 2 tbsp. boiling water
• squeeze the juice of 1 lemon
• 2 tbsp. Sahara
• 1 bottle of essence, maybe lemon

Stir until sugar dissolves. Cool.

Cognac-cherry impregnation

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

Here are tips to help you make caramel.

*Caramel, like chocolate, requires patience and certain necessary conditions.
First of all, don't try to cook it in a regular saucepan. The dishes must be stainless and always have 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 very crystals, which will no longer be possible to get rid of).

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

*The caramel should only be stirred in one direction!!! Now, if you start stirring clockwise, then continue stirring until the end. And the cream should be at room temperature.

What cream is best for making grass, basket, wool, rose

I like 1:1 ganache (cool before decorating), protein-butter cream, and 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, easy to spread and does not crack. Put a little bit into a pastry bag, the rest can be kept in the refrigerator, gradually adding from there. You can keep the cream at room temperature while decorating, provided that the apartment is not hot.