Delicious butter cream for biscuit cake. Recipes for simple biscuit creams - write it down! We decorate, supplement, decorate biscuit desserts with simple creams

Cream for biscuit cake is the most delicious and beloved component of the cake. The cream is able to give the usual biscuit cake a wide variety of flavors, allows you to cook absolutely different confectionery products, turn a trivial cake into a masterpiece.

The main advantage of the biscuit lies in its versatility. Absolutely any kind of cream is combined with biscuit dough, so it is impossible to describe how to make cream for biscuit cake in one post. The most common are sour cream that gives sourness, fatty and satisfying butter, healthy and nutritious curd or yogurt cream, sweet and beloved by everyone, without exception, chocolate or caramel cream based on condensed milk.

This or that cream is prepared depending on the desired calorie content of the dish, taste or additional components. Which one is better is hard to say. For example, a cake with berries and fruits goes perfectly with cottage cheese, yogurt or sour cream. Chocolate cake is recommended to be supplemented with a thick butter cream. We recommend making a dessert with nuts with caramel cream from boiled condensed milk.

We offer proven recipes for creams. Their preparation does not cause difficulties, and the result will exceed all expectations.

Photo of a simple sour cream cake

Sour cream is not as high-calorie as butter, and less sweet than protein. Great for cakes with fresh or canned fruits and berries, it has a pleasant sourness and will be appreciated by those who do not like sugary desserts. The most popular biscuit-based cakes are cherry and sour cream cake or fruit and sour cream cake. Cakes are light, juicy, tender, do not overload the body with fats and carbohydrates.

Ingredients for the recipe:

• fat sour cream (from 30%) 2 glasses
• sugar 1 cup
• vanilla sugar 1 teaspoon

Cooking method:

1. Beat the chilled sour cream with a mixer at medium speed, gradually adding sugar.
2. At the very end, add vanilla sugar. Use immediately while the cream is fluffy.

Photo of light curd cream for cake

Cottage cheese cream for biscuit is considered one of the most useful and low-calorie. It goes well with berries (strawberries, raspberries, currants), fresh and canned fruits (apricots, plums, peaches). To get a thick layer of cream, it is recommended to thicken the cream with gelatin.

Ingredients for the recipe:

• cottage cheese 500 g
• heavy cream (30%) 250 ml.
• sugar 1.5 cups
• gelatin 20 g.
• berries (optional) 300 g

Cooking method:

1. Pour gelatin with 150 grams of warm water. Leave to swell for 30 minutes. Heat the swollen gelatin, stirring, until completely dissolved. Cool down.
2. Rub the cottage cheese through a sieve to get a homogeneous mass without lumps.
3. Whip the cream with a blender into a fluffy mass, gradually adding sugar. Add cottage cheese, stir. Adjust the amount of sugar to taste.
4. Pour the gelatin into the cream in a thin stream. Add washed and dried berries. Stir gently. Cream of cream and cottage cheese is ready.

Photo of thick chocolate cream for cake

Chocolate cream according to this recipe is suitable for white and chocolate biscuit cakes. It can also be served as an independent dessert. The cream turns out to be thick, dense, goes well with juicy soaked biscuit cakes. Prepares quickly and simply. The calorie content of the cream is high, so you should enjoy the cake with chocolate cream in moderation.

Ingredients for the recipe:

• eggs 3 pcs.
• sugar 1.5 cups
• butter 400 g
• cocoa powder 3 tbsp. spoons
• water 100 ml.
• cognac (rum, chocolate liqueur) 2 tbsp. spoons

Method for preparing chocolate cream for biscuit cake:

1. From sugar and 100 milliliters of water, boil the syrup. To do this, mix sugar with water and cook, stirring, until the sugar dissolves. Remove the foam that forms when the syrup boils. Set aside to cool.
2. Beat the eggs with a mixer until fluffy. Gradually add chilled sugar syrup.
3. Whisk softened butter with cocoa powder. Add egg mixture and cognac. Continue whisking until smooth. The most delicious cream is ready.

Photo of fruit yogurt cream for cake

Cakes with yogurt cream have become the best gift for girls who are trying to keep fit. With their appearance, it became possible to enjoy a delicious cake without harming the figure. By itself, yogurt is a valuable fermented milk product containing lactic acid bacteria that are important for the body, so desserts with its use are not only tasty, but also healthy. It is preferable to give such cakes to children. They are light, low-calorie and delicious. Try making fruit yogurt cream at home. It is possible that it will become a frequent delicacy for your family.

Ingredients for the recipe:

• yogurt 500 ml.
• cream (30%) 1 cup
• powdered sugar 1 cup
• fruit juice 1 glass
• gelatin 30 g.

How to prepare yogurt cream for biscuit cake:

1. Soak the gelatin to swell in juice as directed on the package.
2. Whip the chilled cream into foam, gradually adding powdered sugar. If you use juice from packages, please note that it is quite sweet. The amount of powder can be reduced.
3. Heat the swollen gelatin. Stir until the gelatin is completely dissolved. Let the mixture cool down a bit. Combine yogurt, whipped cream and gelatin. Stir carefully.
4. If desired, you can add pieces of fruit or whole berries to the yogurt cream - raspberries, strawberries, peaches. The cream hardens, keeps its shape well, it can be used under mastic. To get a thick layer of cream, layer it in several steps, waiting for the previous layer to harden a bit.

Photo of butter cream for biscuit with condensed milk

The most common cream is a cream based on boiled condensed milk. The familiar, homemade taste known since childhood, delicate creamy texture, ease of preparation - thanks to these qualities, the cream is most often prepared for a layer of biscuit cakes. Ideal with white and chocolate biscuits, with cakes soaked in ordinary syrup or refined alcohol. Thick butter cream on boiled condensed milk can be used to decorate desserts, it keeps its shape and does not flow at room temperature.

Ingredients for the recipe:

• boiled condensed milk 400
• butter 200 g
• cream (30%) 200 g.
• cognac 1-2 tbsp. spoons

Cooking method:

1. Beat softened butter with boiled condensed milk and cognac.
2. Separately, whip cold cream into foam. Connect the masses carefully. The cream is ready.
3. If you want to use cream to decorate the cake, it is better not to add cream. They make the cream airy and delicate, but they keep the pattern worse.

Since cream for biscuit cake is the main component of the dessert, on which the success of the dish depends, special attention should be paid to its preparation. Tips and subtleties of experienced confectioners on how to prepare a cream for a biscuit correctly will help you not to make a mistake:

• To prepare sour cream, you need thick, fatty sour cream, from 30% and above. If one could not be found, you can make the usual 20% sour cream thicker. To do this, throw the sour cream into a colander, previously lined with gauze or a linen napkin. Leave to stand for 3-4 hours. Excess whey will drain, and sour cream will become thicker.
• Before whipping sour cream or cream, they need to be cooled well. Warm dairy products will remain liquid, a lush cream will not work.
• Butter cream will not be so high-calorie if part of the oil in the recipe is replaced with thick semolina porridge in milk.
• If using gelatin creams, spread the cakes in a cake pan. The cream will not float, and the finished product will retain the correct round shape.
• Instead of sugar, add powdered sugar to the cream. This will help to avoid situations where the sugar has not dissolved and crunches unpleasantly on the teeth.
• Feel free to change the proportions in the above recipes yourself. The quality of the finished cream will not change. Only the taste will change slightly.

No one in the world knows all the recipes for cakes. And this is not surprising, because the cream for them can be made from a variety of products: from butter, cream, sour cream, condensed milk, chocolate, proteins, cottage cheese, berries, nuts. And if there are relatively few basic options for cake dough, the fillings for cakes are so diverse that not a single confectioner is able to learn their recipes. Moreover, many housewives make their own adjustments to the dish to make it even more tasty and unusual.

Cooking features

The process of preparing the filling for the cake depends entirely on the chosen recipe. Obviously, custard is made differently than protein or cottage cheese. For this reason, there are no general options and principles for preparing sweet cream for all. However, every confectioner needs to know some points related to the choice and preparation of the filling for the cake.

• Very often, the choice of filling depends on what kind of cake the base of the cake is made of. For a biscuit cake, butter cream is well suited, for shortbread - creamy sour cream, for puff - butter. Honey cakes are usually soaked in sour cream.
• The choice of filling also depends on the type of cake. Protein cream is used if there is only a base cake and it is not planned to cover it with another cake. Custard is a good choice for a layered cake.
• If the cream is made under the mastic, it should be thick, but not so much that it is difficult to apply it to the cakes. The main thing is that it does not spread. Most often, fillings for mastic are made on the basis of butter.
• Whatever recipe for making the filling for the cake you choose, you need to take fresh products for it, especially since in most cases they are not cooked.
• Chicken eggs that you plan to add to the cream must be washed thoroughly so that they do not pose a health hazard. After all, pathogenic microorganisms can be on the surface of the shell, and they can get into the dish if the shell is carelessly broken.
• Most often, toppings for cakes are whipped with a mixer. A blender is also suitable, but it will be difficult to achieve the desired result with a whisk.

Knowing the general principles for choosing the filling for the cake and the ingredients for it, you can safely get to work, guided by the instructions that accompany a specific recipe.

Custard

• butter - 0.2 kg;
• wheat flour - 100 g;
• egg yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

• Wash the eggs thoroughly and separate the yolks from the whites. Custard proteins are not needed, they can be used for another dish. In particular, they can be used to make a meringue cake or a protein filling for another cake.
• Add sugar to the yolks and beat. At this stage, you can use a whisk or even a fork.
• Pour in the sifted flour, stir until there are no lumps left.
• Pour in the milk in a thin stream, whisking constantly.
• Put the container with the future cream on a slow fire and, stirring, bring to a boil. Taking care not to boil, continue cooking until the cream thickens.
• Cool the cream to room temperature.
• Spoonful, each time whisking with a mixer, add softened butter to the cream.

After the cream is applied to the cakes, the cake must be removed in the refrigerator so that the filling freezes. This version of the cream is the most common. Based on this recipe, chocolate custard is also prepared. His recipe will differ in that two or three tablespoons of flour are replaced by a similar amount of cocoa powder.

Sour cream filling

• sour cream - 0.2 l;
• butter - 0.2 kg;
• sugar - 150 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that it becomes soft at the time of preparation of the filling for the cake.
• Grind sugar in a coffee grinder to a powder state.
• Mix butter with sour cream, add powdered sugar.
• Beat the cream with a mixer.

Cocoa powder or berry syrup can be added to sour cream. In this case, it will acquire a different color and flavor. When adding similar ingredients to the sour cream filling, keep in mind that it is well absorbed, so the cakes will also acquire the appropriate shade. After applying the sour cream, the cake must be refrigerated for at least an hour.

curd filling

• cottage cheese - 0.25 kg;
• sugar - 150 g;
• heavy cream (for whipping) - 100 ml;
• boiled water - 100 ml;
• gelatin - 20 g;
• walnut kernels (optional) - 20–40 g;
• lemon zest - 3 g;
• vanillin - a pinch.

Cooking method:

• Rub the cottage cheese through a sieve.
• Grind sugar to a powder state. You can do this with a coffee grinder.
• If you decide to use nuts, crush them into pieces and lightly fry in a dry frying pan.
• Pour nuts, powdered sugar, vanilla and lemon zest into the curd mass, beat with a mixer.
• Separately, whip the cream, combine with the curd mass.
• Dilute gelatin with water, pour into curd cream, beat everything together. If desired, at this stage, you can add any berries to your taste in the filling. Large berries, such as strawberries, should be cut into small pieces before being added to the cream.

The cream must be chilled before use, otherwise it will be too runny. However, it is not worth cooling it to the end until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, which will make it difficult to use for its intended purpose. This is not to say that cottage cheese cream is ideal for a layer of cakes, it is better to use it as a top layer.

Butter cream

• heavy cream (for whipping) - 0.25 l;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar - 5 g;
• water (boiled, room temperature) - 100 ml.

Cooking method:

• Pour gelatin with cool water. When it swells, put on low heat and, stirring, wait until the gelatin has completely cooled. Cool to room temperature.
• Whip the cream with a whisk or a mixer.
• While continuing to beat, add the powdered sugar one teaspoon at a time. When finished, add vanilla sugar.
• In small portions, whisking vigorously, add dissolved gelatin to the cream.

Let the cream cool slightly to thicken slightly. After applying the creamy filling, the cake should be removed for several hours in the cold. Delicate and airy creamy filling is liked by both children and adults. You can decorate the cake covered with it with fresh berries, pieces of chocolate.

Condensed milk cake filling

• condensed milk (in cans) - 0.5 l;
• butter - 0.4 kg;
• walnut kernels - 50 g.

Cooking method:

• Banks with condensed milk, without opening them, put on the bottom of a large saucepan and fill with water. The water level should be significantly higher than the cans.
• Put the pot with jars on the fire, bring the water in it to a boil. Boil for 2-2.5 hours. Be sure to keep an eye on the water level: if it boils away, the jars may explode.
• Remove jars from water and cool.
• Crush and toast the nuts in a dry frying pan.
• Soften the butter. It will become soft on its own if you take it out of the refrigerator in advance.
• Open jars, put boiled condensed milk out of them. Add oil and nuts. Beat with a mixer until the cream acquires a uniform consistency and uniform color.

The cream can also be prepared from ready-made boiled condensed milk. The above recipe was created when there was no boiled condensed milk on sale, but today it has become quite simple to prepare the filling for a condensed milk cake.

Butter cream

• butter - 0.25 kg;
• sugar - 0.25 kg;
• milk - 60 ml;
• chicken egg - 2 pcs.

Cooking method:

• Remove butter from refrigerator to soften.
• Wash your eggs. Break them into a bowl.
• Pour sugar and grind eggs with it.
• Pour in warm milk, beat the mixture with a whisk.
• Place the mixture in a water bath and heat until it thickens sufficiently.
• Beat the cream by combining the egg mass with softened butter.

chocolate filling

• dark chocolate - 0.45 kg;
• fat cream - 0.5 l;
• butter - 50 g.

Cooking method:

• Break the chocolate into pieces, put in a small saucepan with a thick bottom or in a bowl if you plan to make cream in a water bath.
• Melt the chocolate.
• Pour in cold cream, stir.
• Cool to room temperature.
• Whip the cream mixed with chocolate with a whisk or mixer. The latter option is preferable, as it allows you to get a thicker and more delicate cream.
• Add softened butter, beat again. Cool down.

Chocolate cream can be used both for soaking cakes and for decorating a cake.

Protein cream

• egg whites - 4 pcs.;
• water - 120 ml;
• sugar - 0.25 kg;
• salt - a pinch.

Cooking method:

• Pour sugar with water and put on the stove. Boil a thick syrup over low heat. Its readiness can be checked by dropping it on a saucer: if the drop has not spread over the surface, then the syrup is ready and can be removed from the heat.
• Crack the cold eggs, separating the whites from the yolks. Add a pinch of salt and beat the whites into a thick foam.
• Pour warm syrup into the protein mass in a thin stream, all the while continuing to beat the cream with a mixer.

Delicate protein cream is good to use as the top layer of the cake. Eggs for him can be taken only fresh. Be sure to wash them before use to avoid contracting a serious infectious disease. If you want to make the cream more dense, you can add gelatin to it during cooking, after diluting it in a small amount of water. In this case, the filling is suitable for making the Bird's Milk cake.

Creamy cheese filling

• cream cheese - 0.25 kg;
• vanilla sugar - 10 g;
• cognac - 10 ml;
• orange peel - 20 g;
• lemon zest - 20 g;
• powdered sugar - 20 g.

Cooking method:

• Mix lemon and orange zest with vanilla sugar and powdered sugar. If desired, the zest can be grated from fresh citrus fruits.
• Beat the cheese, putting it in a small but rather high container.
• Pour cognac to the cheese, pour in a sweet aromatic mixture. Beat until a homogeneous mass is obtained.

This fragrant filling is suitable for making not only ordinary cakes, but also cheesecakes. If desired, chopped nuts or chocolate chips can be added to the cream.

banana filling

• butter - 0.2 kg;
• condensed milk - 0.25 l;
• bananas - 0.5 kg.

Cooking method:

• Beat soft butter with a mixer.
• While continuing to beat, gradually add the condensed milk.
• Peel bananas. Grind them separately with a blender or mash with a fork.
• Combine banana puree with milk and butter. Beat thoroughly with a mixer.

If the cream seemed too liquid, you can pour a little semolina into it and beat again. The cream is very fragrant, has a pleasant shade. Cake stuffed with banana cream can be decorated with slices of fresh bananas, but this should be done immediately before serving the dessert to the table.

To give the filling additional shades of taste and aroma, coffee, jam or jam, citric acid, orange zest, cinnamon and other ingredients can be added to it.

Fillings intended for cakes can be used with the same success for filling cakes. Some of the creams can be served as an independent dish, arranged in bowls. In particular, this can be done if you did not calculate and prepared too much stuffing.

Some novice cooks often ask this question: “What kind of cream is desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.

Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick 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 biscuit 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 will come out of it and you can choose the one you like more. I also recommend studying.

If you follow all the above recommendations, you will get a tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.

Ingredients:

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

Cooking method:

First of all, we prepare all the necessary products, after which we proceed to cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.

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

Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.

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

How to make cream from sour cream

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

Ingredients:

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

Cooking method:

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

And 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 to a homogeneous state.

Here is such a gentle and elastic cream turned out.

Chocolate fondant with cream

Recently, I suddenly wanted to bake a biscuit cake. Fondant for him had to be prepared from the products that were in the refrigerator - this is 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, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.

While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.

After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also for eclairs, which generally turn out to be space with it!

Ingredients:

• Mascarpone cheese - 300 gr
• sugar - 150 gr
• vanilla - 10 gr
• fat cream - 600 ml.

Cooking method:

1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.

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

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

Cooking cream from boiled condensed milk

Ingredients:

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

Cooking method:

With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.

Now add the boiled condensed milk in parts and mix thoroughly.

Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange peel on a fine grater and beat again.

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

Video on how to make fruit cream

Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.

Bon appetit!!!

• Ingredients:
• 3 tbsp Sahara
• 500 ml. cream 30% fat
• 200 gr. prunes
• 150 ml. liquor

• This is one of my favorite creams, it is tender, tasty and very quickly prepared. In addition, the taste of butter cream can be changed by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique prunes accent, I want to tell you.
• To make the filling for the cake delicious, it is advisable to soak the prunes in the evening. To do this, take prunes, remove the bones. Using a knife or kitchen scissors, chop the prunes.
• Fill the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling is being prepared for children's cakes, then despite the fact that alcohol is not felt at all in the cake, it is still better to replace the liquor with sweet syrup or just water.
• We put the prunes in the refrigerator for the night to infuse.
• The next day, we grind the swollen prunes together with the liquor in a blender. It is not necessary to grind to a homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble a not very dense jam. If the liquid is not enough, then add a little more liquor or just sweet syrup.
• Separately, in a clean bowl, whip the chilled cream. Cream can be whipped either with a mixer, or in a long-proven way - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until you get a firm cream.
• The components of the filling - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect a biscuit cake.
• We put the first cake on a cake dish or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
• We put the second cake, we also grease it with prunes, and on top with cream. For the third cake, repeat all operations.
• Using a long knife, smooth the surface of the cream so that the biscuit cake turns out to be even and pretty. We decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
• Everything, our unique biscuit cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make sponge cake with cream and raspberry jam. Try it for sure!

Butter cream for biscuit with cocoa

• Ingredients:
• 2 tbsp sugar or powdered sugar
• 500 ml. cream 25-30% fat
• 3 tbsp cocoa

• Simple buttercream and cocoa buttercream are a great combo for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
• To get cocoa buttercream, first add cocoa to the chilled cream. Mix and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the cocoa taste is weak, then add a little more cocoa until the desired result is obtained.
• Start whipping the cream at low speed. We use a stirrer. Gradually add sugar.
• Beat until you get a fairly thick cream. Cocoa buttercream whips up much faster than regular buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and whey separated, is no longer suitable for a cake.
• Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liquor.
• We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

• Ingredients:
• 150 gr. dark chocolate
• 150 ml. cream

• This is the easiest and fastest sponge cake cream you can think of, and most importantly - it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
• So, heat the cream to a boil (100 ml of milk and 50 g of butter). No need to boil, just bring to a boil and turn off the heat.
• While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream, which quickly becomes thick.
• Lubricate the layers of biscuit with this chocolate cream, decorate the cake and hide in the refrigerator.
• For more information on how to prepare chocolate cream (icing), read the step-by-step recipe for chocolate icing.

Cream for condensed milk cake

• Ingredients:
• 200 gr. butter
• 200 gr. condensed milk
• 1 sachet of vanilla sugar
• 3 art. l. liquor (optional)

• But this condensed milk cream is well known to everyone since the distant Soviet times, when cream and chocolate were either a great luxury or a great shortage, but the butter and condensed milk cream is the very thing: fast, affordable and reliable! It always turns out, even from margarine, but I don’t advise using margarine, otherwise the taste will turn out to be margarine))).
• So, beat the butter warmed to room temperature with a mixer.
• With the mixer running, gradually add the condensed milk.
• To make the taste of the cake cream richer, you can add a little liquor.
• For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step by step recipe.

• Ingredients:
• 250 gr. butter
• 1 st. Sahara
• 1 st. milk
• 2 eggs
• vanilla
• cognac

• Very gentle and tasty cream, consists of two components: the custard part and the oil part. It is easy to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. We are watching

• Ingredients:
• 200 gr. butter
• 4 tbsp powdered sugar
• 4 tbsp condensed milk
• cocoa
• cognac

• Excellent cream, holds its shape well, suitable for filling biscuit and for leveling the surface of the cake. Also used for cake decoration, easy to work with. See step by step chocolate cream recipe.

• Ingredients:
• 130 gr. milk
• 100 gr. butter
• 2 yolks
• 50 gr. Sahara
• 50 gr. hazelnuts
• 1 vanilla sachet
• 10 gr. starch

• Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
• In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
• When the cream thickens, add finely grated hazelnuts. Mix and remove from fire. Let the cream cool down.
• Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is homogeneous.
• Lubricate the soaked biscuit cakes with a nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

• Ingredients:
• 800 gr. fat sour cream
• 1 st. sugar or powdered sugar

• For the cream, we take fresh fat sour cream, non-acidic. We start beating with a mixer.
• Gradually add powdered sugar or sugar. Whisk until the cream is smooth.
• We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Medovik.

Custard for biscuit cake

• Ingredients:
• 5 eggs
• 1 cup of sugar
• 1l. milk
• 100 gr. butter
• 2.5 st. spoons of flour
• vanilla

• Biscuit custard is prepared in exactly the same way as Napoleon cake cream. Bring the milk to a boil and then turn it off.
• Beat eggs by hand or in a blender, add sugar and flour.
• Pour the egg mixture into the milk that has cooled to 80 ° C in a thin stream. Whisking constantly with a wooden spatula, heat the cream until it thickens. Boil for a couple of minutes and turn off.
• Let the cream cool down a bit, then add the vanilla and butter. Beat the cream well with a whisk. Lubricate the biscuit cakes with the finished custard.

Coffee Cream Biscuit

• Coffee cream for biscuits is prepared in the same way as vanilla cream. The only difference is that when cooking the egg-milk mixture, we add not 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture almost to a boil, add gelatin, and then cool. Similarly, add whipped cream to the cooled mixture.

Vanilla cream for biscuit cake

• Ingredients:
• 200 g cream 30% fat
• 3 tbsp Sahara
• 100 g milk
• 2 yolks
• 10 g gelatin
• vanillin

• Soak gelatin in cold water or milk.
• Thoroughly grind the yolks and sugar in an enamel bowl, and then add warm boiled milk.
• Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. We combine the egg-milk mixture with gelatin. After complete dissolution of gelatin, add vanillin, mix thoroughly, and then leave to cool to 25 ° C.
• Beat the chilled cream with a mixer until a thick fluffy mass is formed.
• Combine whipped cream with chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liquor.

Strawberry cream for biscuit cake

• Ingredients:
• 200 g strawberries
• 150 g cream 30% fat
• 80 g sugar
• 100 ml. milk
• 2 eggs
• 10g. gelatin

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preferences.

• Grind the yolks and part of the sugar thoroughly, and then pour in the warm milk. Stirring constantly, heat the mixture until it thickens.
• Pour gelatin diluted in water or milk, cool the egg-milk mixture.
• Whip the cream with the remaining sugar, add the egg-milk mixture, and then the crushed fresh strawberries.
• Lubricate biscuit cakes with the obtained strawberry cream, which it is desirable to soak with sweet strawberry juice.

Bon appetit! Tasty and healthy recipes from Alena Khokhlova

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

The most delicious creams for cakes - general principles of preparation

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

Basic rules for making creams:

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

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

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Plain condensed milk is white, has a creamy taste. No preliminary preparation is required.

Cream. For the cream, fat cream of at least 33% is used. Otherwise, the product will not whip into a lush foam.

Cocoa. Sugar-free powder is used for rich chocolate flavor. Before adding to the total mass, it must be sieved.

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

Recipe for a delicious buttercream mascarpone cake

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

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

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

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

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

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

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

Delicious cream for biscuit cake (butter)

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

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

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

2. Enter vanilla, stir.

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

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

The most delicious mascarpone cake cream with cream

A recipe for air cream with mascarpone, which turns out to be a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

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

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

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

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

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

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

Recipe for a delicious cream cake with boiled condensed milk

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

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

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

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

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

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

Delicious cream for biscuit cake "Chocolate"

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

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

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

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

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

4. We introduce chocolate condensed milk into the lush butter, beat thoroughly after each spoonful of milk.

5. We introduce vanilla, stir for the last time and the chocolate cream can be used!

The most delicious cream for Charlotte cake

An ideal version of the most delicious cream for cakes of all types of Charlotte. With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

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

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

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

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

5. Beat the butter until fluffy.

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

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

Recipe for a delicious cream cake with gelatin

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

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

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

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

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

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

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

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

Delicious cream for biscuit cake with cottage cheese

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

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g of oil;

0.5 st. powder.

Cooking

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

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

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

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

The most delicious banana cream cake

Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

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

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

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

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

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

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

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