Delicious creams for cakes. Cream for decorating a cake: step-by-step recipes for the best creams with photos

• 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 boiling 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 cup 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 in a water bath or on a 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. Place over medium heat and bring to a boil, stirring constantly. 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, egg 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

Mix potato and wheat flour in a mug, gradually dilute with 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 in 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, orange juice is used in the original, but I tried to shift it into a 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 can be obtained without syrup 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 fondant 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 a smooth glaze is obtained. 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 until soft peaks, take 3-4 tablespoons 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% 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 (be careful, hot syrup when adding cold cream can 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.
Boil 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 the milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Boil 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 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 the gelatine sheets in cold water for 3 minutes. 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 a cream for a layer of cake, then add another 1 tbsp to the original amount of ingredients. 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 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.
You should end up with a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually introduce strawberry jelly, which has barely set, that is, has not had 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 paint, both dry and liquid, and heat, in general, a 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, 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 mass (I take vanilla) is kneaded and stirred with sour cream (in such proportions as to obtain a creamy consistency). 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

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. 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. Put a little into a pastry bag, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature during decoration, provided that the apartment is not hot.

It is rare that a celebration is complete without a birthday cake, whether it's an anniversary, a wedding or a children's party. As they say, the holiday failed if it did not come to the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or, on the contrary, emphasize the dignity of the base. Homemade cream is much tastier and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.

Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially good for biscuit cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then, little by little, add condensed milk to the container and whisk again until the mass begins to lag behind the walls of the bowl. The custard is prepared like this:

• Boil 250 g of milk and cool it.
• Mix the yolks of two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
• Enter the resulting mixture into warm milk, breaking up the lumps.
• Return the saucepan to the heat and cook, stirring, for 5-7 minutes, until the cream thickens.

Curd cream. To prepare it, you need to rub 400 g of cottage cheese through a sieve and mix it with four yolks and half a glass of sugar. Then add chilled whipped cream 30% fat. If desired, the recipe can be supplemented with nuts, berries or raisins. Chocolate cream. To make it, buy 250-300 g of dark or milk chocolate and melt it in a water bath. Brew a cup of bergamot tea at the same time. When the tea has cooled down a bit, combine it with melted chocolate. Emphasize the unusual taste with orange or lemon zest. Put the workpiece in the refrigerator for 4-6 hours, and then beat with a mixer until airy. Protein cream. In another way it is called meringue. It is very delicate and light, ideal for decorating a cake, and it does not need to be boiled. You just need to take 4 eggs straight from the fridge and separate the whites. Then add a little lemon juice to the proteins and beat until a strong foam. Then gradually pour in a glass of powdered sugar, without stopping the mixer. The finished cream should hold well on the whisk blades and not fall off.

Sour cream. This is a multifunctional recipe that can also be used as an independent dish - a dessert served with fruits and chocolate. First of all, pour 30 g of gelatin with cold water and leave to swell in a saucepan. You will also need to cool half a kilogram of fat sour cream. Next, you need to beat it in a cold water bath until the volume of sour cream doubles. In parallel, pour a glass of sugar and a little vanillin. Put the pan with gelatin on the stove and melt it. Let the mixture cool slightly and pour into the sour cream mixture, continuing to whisk it vigorously.

These are basic cake cream recipes. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.

Using a simple recipe, you can make a cake cream that is suitable for home and holiday baking. There are many cooking methods, you just have to choose.

A simple cream cake made from egg whites

Ingredients

chicken eggs 2 pieces) Granulated sugar 150 grams Water 50 grams Vanillin 1 pinch Lemon juice 1 tsp

• Servings: 1
• Cooking time: 20 minutes

The easiest cake cream

An airy protein mixture is often used for spreading cakes and as a filling for tubules.

Cooking method:

1. Make syrup from sugar and water.
2. Stir the mixture so that the syrup does not burn. When it boils, reduce the fire.
3. Check the readiness of the syrup. Drop a little mixture from a spoon into cold water, if it is solid, then the syrup is ready.
4. Separate the whites from the yolks and beat with a mixer until firm foam.
5. Pour the hot syrup into the egg whites in a thin stream.
6. Beat the mass until it becomes airy.

The finished protein mass is used immediately, otherwise it quickly freezes.

Simple cream cake with condensed milk

Ingredients:

• Condensed milk - 100 gr;
• Creamy margarine - 200 gr;
• Egg yolks - 2 pcs;
• Vanilla - a pinch;
• Liqueur - 2 tsp

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with a mixer. At the end of cooking, add vanilla and liqueur for flavor.

Recipe for a simple cream for semolina cake

Products for cooking:

• Milk - 0.5 stack;
• Semolina - 1 tbsp. l;
• Sugar - 1 tsp;
• Margarine - 1.5 tsp;
• Egg yolk - 1 pc;
• Vanillin - a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Mix the prepared semolina porridge with the butter mass. Beat with a mixer until fluffy.

Simple buttercream cake

A simple cake cream at home can be made from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of a more delicate consistency.

• Sweet butter - 250 gr;
• Milk - 100 gr;
• Powdered sugar - 1 stack;
• Vanilla sugar - 1 packet.

Take the oil out of the refrigerator ahead of time. Bring milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whipping time from 3 to 5 minutes.

The finished mass is tender, airy and with a slight aroma of vanilla. It is used for cakes, cakes and rolls.

These simple recipes should be in the piggy bank of every housewife. Based on them, you can prepare an unusual cream by adding food coloring, nuts or coconut flakes to it.

Cream, prepared at home, is able to emphasize the taste of baking, whether it is a biscuit cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are also added - for density and structure - gelatin, flavors - to give taste, natural dyes - for an attractive and bright look.

With the help of cream, you can not only decorate a homemade cake, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.

Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. If you don't have a piping bag, you can make one out of baking paper or a clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.

Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when sour cream and heavy cream are mixed, the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate inner cakes, decorate the top layer of homemade cakes, and to fill baskets and straws.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy taste, light and delicate in texture, high nutritional value and light taste. Excellent for soaking and decorating biscuit dough, but does not combine with puff and shortcrust pastry. Shelf life in the refrigerator is up to 32 hours.

Butter cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Preparation of cream for decorating and impregnating homemade cakes:

Based on the classic cake cream, you can experiment by adding additional ingredients to the mass to get a denser or vice versa light texture, or to give the mass a new savory taste. Original and interesting cream recipes for making homemade cakes.

Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be at room temperature.

Ingredients:

• Butter packaging;
• A sachet of vanilla powder;
• 100 ml. milk or light cream;
• 3 art. spoons of powdered sugar.

Butter cream preparation:

1. Bring milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
   

   Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake made with fresh or canned fruits and berries, chocolate chips.

Ingredients:

• Sugar - 1 cup;
• Vanillin sachet;
• Cottage cheese - 500 gr.;
• A little fat cream - 100 ml .;
• Butter - 200g.

Cream preparation:

1. Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
2. Pour sugar and vanilla powder into a blender, add chilled butter cut into pieces. Add cottage cheese and beat until smooth.
3. You can adjust the density and lightness of the cream by adding cream.
4. To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.

The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs - 3 pcs.;
• 3 lemons or 5 limes;
• Sugar sand - 150 gr.;
• Butter - 100g.

Cream preparation:

1. Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
2. Transfer the zest from a small saucepan, add sugar and mix the mass.
3. Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
4. As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.

The catchphrase "Life is unpredictable, so it's better to eat dessert first" accurately reflects the thoughts of the sweet tooth. Many will agree that after a delicious lunch with dessert, the most difficult problems seem to be completely solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of fillings for sweets, but its main types are no more than six.

Cake cream is no less important than well-baked cakes. The products for it should be chosen the freshest and highest quality, because the taste of not only the cream, but the whole dessert depends on the components. Certain fillings are suitable for different cakes. Do not try to miss, for example, "Napoleon" with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.

The most skillfully baked cakes will not give an idea of ​​\u200b\u200bthe cake until they have cream on them. They are only the basis of the future dessert, and the layer is its heart. It holds the cakes together, sets off their taste and gives additional aroma and sweetness. No wonder the vast majority of creams include vanillin or vanilla sugar.

As a child, it was not so much the dessert itself that attracted attention, but its top, decorated with butter flowers and pieces or fruits. I wanted to try them first.

Today, cake decorating has become even more sophisticated than even a decade ago. There are sugar flowers, chocolate figurines and lace carved from meringue.

Cake creams are still not spared if they want to get a real work of culinary art. Even outwardly beautiful pastries should not disappoint with their taste or poor impregnation of the cakes.

Creams, except for custard, do not require a large number of components. However, they are easy to mess up if you don't follow the step by step instructions. In their manufacture, some tricks should be taken into account so that the consistency of the layer becomes ideal.

The cream cake recipe that is baked most often should be written out on a piece of paper in order to make the necessary notes. Some prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will come in handy next time.

It will be needed for the preparation of eclairs and Napoleon cake. It is also served as a separate delicacy, garnished with fresh berries. The preparation of the cream will take a little more than half an hour. Some use cream instead of milk, but this requires adjusting the proportion of other components.

Ingredients:

• 3 eggs;
• 2 tbsp flour;
• 500 ml milk 3.2%;
• 50 g butter;
• 250 g of granulated sugar;
• vanilla pod.

This is the order of preparation.

1. With a sharp, thin knife, scrape out the vanilla pod and pour the powder into the pan.
2. Add flour, yolks, granulated sugar, grind thoroughly.
3. Beat egg whites separately and pour into the mixture.
4. Boil the milk and gradually add to the finished mixture, whisking it. Lastly, put the butter, cut into pieces.
5. Put the pan on the fire and, stirring constantly, cook over low heat until thick.

Classic oil

Butter cream is most often used in the preparation of desserts. It turns out to be airy, with a melting texture, but at the same time, decorations made from it perfectly keep their shape.

The main rule is that ready-made cakes with an oil layer should be immediately removed in the refrigerator so that it does not melt.

Biscuit cakes should be soaked before spreading with cream to remove the crust formed during the baking process and excessive dryness. It is usually made from water and sugar, with a teaspoon of cognac added for flavor. Other types of cakes do not require impregnation.

Ingredients:

• 200 g butter (the fatter, the tastier the cream will be);
• 200 g of powdered sugar;
• 50 ml milk.

1. Remove the oil from the refrigerator half an hour before preparing the cream.
2. Put it in a bowl and beat for 5 minutes.
3. Gradually add powdered sugar to it, then pour in milk.
4. If the task is to get a berry cream, you can add 25 ml of milk and 25 ml of berry syrup.

sour cream

Sour cream, if desired, is supplemented with ground nuts, jam or pieces of fresh fruit. Arranged in bowls and decorated with berries, it will become an independent dessert. As a layer, it is especially suitable for a honey cake with thick cakes.

The fatter the sour cream, the thicker the cream will be. If the sour cream is liquid, a little gelatin soaked in water should be added to it.

Ingredients:

• 250 g of granulated sugar;
• 15 g vanilla sugar.

How to cook tacos V.

1. Remove sour cream from the refrigerator, immediately put in a bowl and add both types of sugar to it.
2. Beat the mixture with a mixer for 3-5 minutes.
3. Remove the cream from the refrigerator.

Curd

The most ordinary cakes will turn into gourmet pastries if you smear them with curd cream. Wedding biscuit cakes are often made with it, as it turns out to be snow-white and very tasty.

When white chocolate is added to the cream, it will hold its shape better and is suitable for leveling the top cake, decorating the dessert and layering.

Ingredients:

• 250 g of cottage cheese;
• 250 g of heavy cream;
• 1 tbsp milk;
• 100 g of white chocolate;
• 100 g of granulated sugar;
• 15 g vanilla sugar.

The order of preparation is as follows.

1. Stir the cottage cheese to eliminate lumps. If it's too hard, add a spoonful of milk. If it is tender and fatty, milk is not required, the volume of cream should also be slightly reduced.
2. Melt the grated chocolate in a water bath and add it to the curd.
3. Whip the cream with both types of sugar and pour into the cottage cheese.
4. Whip the cream for a few minutes until smooth.

With condensed milk and butter

This fat and sweet cream will soak the cakes well. It can be prepared in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare a dessert.

Ingredients:

• 500 g of condensed milk;
• 400 g butter.

This is the order of preparation.

1. Remove the butter from the refrigerator in advance so that it softens.
2. Cut it into pieces and put in a bowl, pour in the condensed milk and beat the cream with a mixer.

Cheese cream mascarpone

Cream with mascarpone goes well with sand cakes and cupcakes. It holds its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

• 300 g mascarpone;
• 150 g of powdered sugar;
• 250 ml heavy cream.

The order of preparation is as follows.

1. Pour the cream into a bowl and beat with a mixer, add powdered sugar to them.
2. When the mixture becomes dense, add mascarpone to it and stir until smooth.

With ordinary condensed milk, the layer turns out white, and with boiled milk - caramel color. It will complement waffles, straws and waffle cake.

It is better to keep it in the refrigerator for a longer time, so that when serving, the cream becomes dense and it is more convenient to cut the cake.

Ingredients:

• 500 g sour cream (from 30% fat and above);
• 500 g boiled condensed milk;
• 15 g vanilla sugar;
• 1 tbsp lemon juice;
• 1 tsp cognac.

This is the order of preparation.

1. Beat sour cream with a mixer and gradually add lemon juice and condensed milk to it.
2. After the formation of an elastic cream, add cognac to it and mix.

chocolate cream

The cake looks beautiful when light cakes are smeared with dark-colored cream. The chocolate layer goes well with the chocolate icing on top of the dessert. Preparing the cream is quite simple: a few tablespoons of cocoa powder are added to the oil base.

It will become even tastier if cocoa is replaced with crushed dark chocolate bar.

Ingredients:

• 200 g dark chocolate;
• 80 g of heavy cream;
• 130 g butter.

The order of preparation is as follows.

1. Grate chocolate, mix in a bowl with cream and in a water bath to achieve its complete dissolution.
2. Cool the mixture to room temperature and add the butter whipped with a mixer to it, mix thoroughly.
3. Grame ganache is ready. If it is used to level the top cake under the glaze, it should be kept in the refrigerator for 1-2 hours to thicken it.

Yogurt cream

Yourt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and pastries with a similar filling will turn out to be less high-calorie.

For an original cake, the finished cream can be divided in half and a spoonful of berry syrup can be added to one part. Pieces of dessert with cakes smeared with multi-colored layers of cream will look beautiful on a plate.

Ingredients:

• 500 g of yogurt without additives and dyes;
• 10 g of gelatin;
• 300 g of heavy cream;
• 3 tbsp powdered sugar;
• 2.5 tbsp lemon juice.

This is the order of preparation.

1. Place the gelatin in a glass and pour over the lemon juice.
2. Whip the cream, add powdered sugar to them.
3. Yogurt 1 min. beat in a separate bowl, then add gelatin to it with the remaining juice.
4. Mix the two mixtures and beat thoroughly until smooth.

Protein cream

The protein cream is very plastic and keeps its shape well, but you will have to tinker with it. It, like custard, is easy to spoil, slightly violating the recipe. This cream decorates the top of the cakes or is added to the "Basket" cakes and tubes.

Ingredients:

• 4 eggs;
• 250 g of granulated sugar;
• 1 tsp citric acid or 2 tsp. lemon juice;
• 100 ml of water.

This is the order of preparation.

1. Separate the egg whites, put them in a bowl and beat them with a mixer until a dense white foam forms.
2. Add citric acid or lemon juice to the whites and continue to beat.
3. Gradually add half of the sugar to the mixture.
4. Put the rest of the sugar in a saucepan, add water and, stirring, cook over low heat for 4-5 minutes.
5. Cool the syrup a little and add it to the protein mixture.

Cream butter must be taken out of the refrigerator in advance so that it becomes soft. Before whipping, it should be rubbed with a fork. Eggs, especially whites, should also be at room temperature. Cold ones will not whip into a dense foam.

Cake creams are easy to prepare at home if all the ingredients are properly selected in advance. It's good to have some powdered sugar at home, as many creams are whipped with powdered sugar rather than grit, which doesn't dissolve well in butter or yogurt.

It is better to buy cottage cheese, sour cream and cream in the market, as there you can try products and choose the most palatable, with a high percentage of fat content.

Conclusion

Few people refuse to try a delicious cake with a light airy cream. The very word "cream" immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or cake integrity, tenderness and an unforgettable taste.

Classic desserts are distinguished precisely by the recognizability of the combination of cakes and layers. As a rule, they do not contain bright dyes, like newfangled inventions. The taste qualities of the dessert, proven for centuries, and its fame demonstrate that the ingredients were chosen correctly. It remains only to slightly adjust their proportions and enjoy tea drinking with a piece of your favorite cake.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!