How to make delicious cream. Semolina Butter Cream Recipe

Oh, guys ... Hi everyone! I myself do not believe that I am writing this, but I have finally matured for this article ... I've had this idea for many months.: to collect, as they say, to the heap all the recipes of my favorite (and not only my) creams that I use for biscuit cakes.

And now, thanks to your many requests and prayers))) I still decided to flaunt all the ins and outs of their cakes.

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

And before proceeding to the recipes, I will tell you something very important, which you hardly guessed. Since so many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally over-whipped the cream and see that it has already begun to curdle, just add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to the 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, which I tried just today.

This is very gentle cream with a refined, non-provocative taste and aroma of vanilla.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

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

We will need:

fat 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)

Cooking:

Whip the cold cream with a mixer until firm peaks.
Don't whip the cream too hard, otherwise the ricotta will curdle when mixed.
In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and mix gently with a spatula in a folding motion from the bottom up.

2. Cream with mascarpone

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

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

For it we need:

fat 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:

Pour the cream into a mixing bowl and place in freezer for 15 minutes with a whisk.
The extra cooling will help us whip the cream much faster.
Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks.
At the end, if desired, add fruit puree and carefully mix it into the cream with a spatula.

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

3. Cheese cream on cream (cream cheese)

Grocery list:

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

Preparing the cream:

Place cream cheese, icing sugar and vanilla essence in a mixing bowl and beat until smooth.
Separately, beat the cold cream until firm peaks.
Transfer the whipped cream to the bowl with the cream cheese and gently fold with a spatula in an upward folding motion.

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

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He is also from Soviet Union. Cake Prague everyone remembers? Here, it was with this cream that our iconic Soviet cake was prepared.

For him, take:

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

Recipe:

Bring butter to room temperature(ideally 20ºС).
While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
We put the saucepan on low heat and with continuous 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 if you run your finger over it.
Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean bowl and cool to room temperature.
Beat soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add cocoa in three batches until a smooth consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. 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, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to a heavy oil cream.

Grocery list:

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

We make the cream as follows:

In the bowl of a mixer, beat cold cream to stable peaks (I also advise you to cool the bowl and whisk of the mixer before whipping).
In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
We introduce whipped cream into this mass and gently mix them with a spatula with folding movements from the bottom up until a homogeneous consistency.

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

6. Buttercream Charlotte

It goes perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

We put 100 gr. sugar and milk, mix and put on fire until boiling.
In the meantime, carefully grind the egg with the remaining sugar (80 gr.).
After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
Then return this mixture back to the saucepan and put on low heat.
Constantly stirring with a spoon, bring the mixture to a thickening (a clear mark should remain on the back of the spoon if you run your finger).
Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have the consistency of condensed milk.
Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add one tablespoon of milk- sugar syrup, beating the butter thoroughly after each serving of syrup.
At the end, add vanilla essence and beat again a little.

Cream Charlotte does not need to cool before assembling the cake.

7. Cottage cheese cream for biscuit cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I like the more refined taste of ricotta. But knowing about the tender feelings for the cottage cheese of many of you, I publish 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.
cornstarch - 1 tsp
vanilla extract - 1 tsp

Recipe Description:

We wipe the cottage cheese through a sieve to get rid of lumps.
In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and put on low heat.
With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
Cool the resulting cream to room temperature, stirring occasionally with a whisk.
In the meantime, with an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar(60 gr.) to obtain a smooth creamy mass.
We introduce vanilla essence and cooled custard V curd mass and stir with a spatula until smooth.
Ready cream put in the refrigerator for 20 minutes to infuse, after which we proceed to assemble the cake.

8. Sour Cream

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

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

Namely, we 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:

Combine all ingredients in a mixer bowl and beat until fluffy.

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

9. Yoghurt chocolate cream

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

For the recipe, take:

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

If you want more chocolate taste or more resistant cream, double the amount of chocolate.

Cooking process:

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

10. Strawberry White Chocolate Cream

I learned this recipe in a pastry class. Although I could be wrong, it was a long time ago. But most importantly, 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:

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

The cream is ready to use.

11. Cream Diplomat

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

Compound:

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

Cooking method:

Let's make the custard first. To do this, bring the milk and half of the sugar (30 g) to a boil in a saucepan, stirring occasionally.
In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch with a whisk.
As soon as the milk begins to boil, remove from heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
We return the saucepan to the fire and, with constant stirring, bring the cream to a boil. A few seconds after the appearance of bubbles, remove from heat.
If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
Pour the custard into a clean bowl, cover tightly with cling film and leave for a few hours or overnight to set.
Separately, beat very cold cream with vanilla essence to soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula, folding from the bottom up, achieving a uniform consistency.

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

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For him we need:

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

Cooking:

In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
We introduce about 1/3 of the milk. Mix with a whisk. Then pour the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
We put the saucepan on moderate heat and, with constant stirring, bring the cream to a boil with a whisk.
When the cream starts to boil and there will be a lot big bubbles, remove the saucepan from the heat and cool, covering closely 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 can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your biscuit and cover the cake with this cream.

The only difficulty is for this recipe kitchen thermometer required can be bought here).

We take:

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

Cooking:

Put egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
At the same time, we begin to beat the egg whites at a high mixer speed (5-10 minutes).
It is important not to overbeat the whites, otherwise the mass will begin to fall off. Once the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.
When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the proteins in a thin structure, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy lush mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

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

Recipe:

Combine cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
Put finely chopped chocolate and butter in a bowl.
Pour the coffee creamer into the bowl with chocolate and mix thoroughly with a whisk until a homogeneous smooth consistency is obtained.
We cover the ganache closely with cling film and leave to infuse for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You don't need to stir or beat it.

15. Oreo Cream

One of my last 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.

Cooking:

Pour heavy cream into a mixer bowl and put in the freezer for a few minutes.
Then add mascarpone, powdered sugar and vanilla essence here. Whisk everything until fluffy thick cream first at low speed, then at high speed.
Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

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

I think that's enough to get started. If you have any wishes, write in the comments. We will supplement.

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

Oh, and I’ll 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.

In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!

1. Buttercream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. Cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Ingredients per 250 g of cream:

Butter - 100 g
Sugar - 90 g
Egg yolk - 1 pc.
Milk - 65 g
Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, it can be divided with a knife into pieces 1-2 cm long. The more the surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In my own way appearance the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.

Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. Vanilla sugar you can combine with regular and add to egg syrup during its preparation or you can grind into powder and add to cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

Butter with a fat content of 82% - 150 g
Powdered sugar - 70 g
Condensed milk - 60 g
Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
Cognac (or any other strong alcohol) - 1 tsp
Cocoa powder - 15 g

Take all foods out of the fridge ahead of time to keep warm. Add sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor to the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.

Cold fat cream (33-36%) - 375 g
Mascarpone - 360 g
Sugar - 75 g
Vanilla extract - 1.5 tsp
Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. To protein jewelry firmly kept their shape, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

Protein of one egg - 1 pc.
Sugar - 60 g
Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

Curd - 185 g
Butter - 70 g
Powdered sugar - 50 g
Condensed milk - 15 g
Vanilla sugar - 1/2 sachet (to be ground into powder)
Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

Sour cream 20% - 300 g
Eggs - 1 pc.
Flour - 2 tbsp. l.
Sugar - 120 g
Vanilla extract - 1 tsp
Butter - 250 ml

Mix egg, sour cream, vanilla, sugar and flour, place on water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.

Curd cheese - 340 g
Butter - 115 g
Powdered sugar - 100 g
Vanilla extract - 2 tsp

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the contrary, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for aromatization and taste.

Dark chocolate (70%) - 100 gr.
Cream (33%) - 50 ml.
Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

Soft butter - 200 g
Condensed milk good quality(V tin cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.

In Pirogeyevo there is a variant of this cream (follow the link).

All necessary tools for the work of a confectioner, baking dishes and ingredients I buy in a store www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo

Cake cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.
One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries, in addition, such a cream has proven itself well in the creation of various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.
And the most popular cream for the cake is buttercream. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures appearing on them are made of oil cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.
Cream recipes exist great amount. good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.
Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.
The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be removed from the refrigerator in advance and allowed to soften a little. naturally lying down at room temperature. It is unacceptable to warm up, let alone melt it before whipping!
If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread, mother's air cakes.

And how wonderful it is if there is a little cream left and you are allowed to eat it just like that, picking it off the saucepan with your finger!

It doesn’t matter that homemade cakes are sometimes not as colorful as store-bought ones, but homemade confectioners can boast of delicious creams!

Cake cream at home can be made from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can take whole condensed milk, which can also be boiled.

Depending on the main product and the method of preparation, cream for the cake can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, butter and protein creams are considered universal, since such creams are not only smeared with cakes, but also decorate cakes.

Creams sour cream and custard are used mainly for filling the cake, but if such creams cover its surface, then be sure to sprinkle on top with roasted and then chopped almonds or walnut, or crumbs made from fragments and scraps of cakes.

Custard ideally impregnates not only tender biscuits and honey cakes, like no other, it is suitable for spreading cakes baked from puff pastry. A vivid example of this is Napoleon, beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on the desire and taste.

Aromatize cream you can use special essences, vanilla powder (or sugar), cognacs or dessert wines that are added during the whipping process.

Various colors of cream, which will be used for decoration, can be achieved by mixing various food colorings also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice allows you to get a yellow cream.

Red staining will turn out if you pour a little pomegranate, cherry or beetroot juice.

By mixing red and yellow natural dyes, you can achieve an orange color.

beautiful Green colour reach by adding juice of sorrel or spinach.

Burnt granulated sugar or strongly brewed instant coffee dissolved in water will color the cream brown.

Cake cream at home - general principles of preparation

To get a delicious cake cream at home, you should take fresh, high-quality and only natural products.

There are a lot of types of cream for the cake and they differ very much in the way they are prepared.

Cake cream at home is usually prepared by initially mixing all the products and then whipping them to the desired density and consistency.

There are types of creams for which the base is first brewed, which is then added hot or chilled during the whipping process to the rest of the ingredients, or vice versa, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick mass that has increased several times should be obtained. This, in fact, is the finished cream.

"Cloud" - protein cream for cake at home

Wonderful protein air cream, the filler of the puff "tubes" so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, mix thoroughly and set the syrup to boil. At the same time, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to the lowest possible and continue to cook.

3. Whilst the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make egg whites whip faster, add a little citric acid. You can squeeze a couple of drops of juice from a lemon.

4. Now check the readiness of the boiled sugar syrup. To do this, drop it a little into cold water and take the ball formed from it with your fingers. If the ball is dense, does not crumple, but is not very hard, then the syrup is ready.

5. Take a container with whipped proteins and start beating them again, while pouring very carefully, as thin as possible, the syrup just removed from the fire. Do not stop beating until all the hot sugar mass is poured in, otherwise the proteins will curl up and the cream will not work.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, in a steam bath, cake cream at home

Ingredients:

Five proteins;

200 g of yellow, unrefined sugar;

A pinch of lemon to-you.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator for at least half an hour to cool.

2. Add “lemon” to the chilled proteins and start beating slowly. First you should beat the proteins with a fork, and when you see that bubbles began to form in the protein mass, move the container to steam bath and continue beating with a mixer or a low speed hand blender, gradually increasing the speed. Be sure to pay attention, the bath is steam, not water!

3. A container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the proteins will not have time to whip and cook.

4. When the mass begins to turn white, pour in the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness is easy to determine by slowing down the rotation of the mixer.

5. Remove the container with cream from heating and whisk intensively for another ten minutes.

Butter "Charlotte" - cake cream at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg - 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp brandy, cognac, or strong, tart wine ("Madera").

Cooking method:

1. Mix the third part of the milk with the entire serving of sugar, add the beaten egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk to the mass, boil and, reducing the heat to a minimum, soak at a low boil for five minutes.

3. Remove from heat, cool quite a bit and strain hot through a sieve or a rare colander. Cool down to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you get a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar - 5 grams;

A teaspoon of white nutmeg wine.

Cooking method:

1. White grind the eggs with granulated sugar.

2. Place bowl with egg and sugar mixture in a water bath and start whisking. When the mass has increased by almost two and a half times, remove the bowl from the bath and cool quickly.

3. With continuous whisking in small parts, add butter, add vanilla sugar or vanillin, pour in wine and continue whisking until tender.

Butter cream for cake at home with boiled condensed milk - "Toffee"

Ingredients:

Half-liter can of boiled "factory" condensed milk;

450 grams of butter, unsalted butter;

Vanilla sugar - a small bag (2 g).

Cooking method:

1. In a bowl for whipping cream, cut the slightly softened, melted butter into small pieces.

2. Add boiled condensed milk milk, vanilla and whip the cream.

"Creamy Classics" - cake cream at home

Ingredients:

370 ml fat, 35%, cream;

300 grams of sweet butter;

A sachet of vanilla powder.

Cooking method:

1. Cut the butter into small pieces and place in a bowl.

2. Pour in the cream and bring to a simmer. The mass must be well warmed up, not allowing to boil.

3. When all the butter has melted, remove the container from the heat and beat the creamy mass with a mixer at maximum speed. Beat until the creamy-butter mass becomes homogeneous and for a duration of at least five minutes.

4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool, but also harden.

5. Then add sugar and beat the cream again. Sugar can be poured all at once, or you can pour it in portions, then the cream will whip faster.

6. A thick, rather fluffy hat formed during whipping indicates readiness.

"Creamy-curd" cream for cake at home

Ingredients:

240 grams of fatty homemade, or at least 18% of purchased cottage cheese;

250 ml 22% cream;

80 ml of any fruit syrup;

2 tbsp. spoons of fresh lemon juice;

Butter, unsalted butter - 80 g;

100 grams of sugar, white.

Cooking method:

1. Grind the cottage cheese through a fine sieve, add the syrup and beat well with a mixer.

2. Dilute granulated sugar with cream in a separate bowl, add soft, slightly thawed butter and beat everything with a mixer into a fluffy hat.

3. Then carefully introduce the curd-sugar mass into the whipped cream with butter. Carefully, so that the cream does not settle too much, mix everything with a spoon.

Custard for cake at home

Ingredients:

300 ml boiled water;

75 g or three full large spoons of white baking flour;

370 grams of sugar;

400 grams of butter natural oil;

Vanilla powder.

Cooking method:

1. Pour granulated sugar with half a glass of water and boil.

2. After the sugar is completely dissolved, pour in the flour diluted in the remaining water, stir quickly and continue cooking.

3. When the mass thickens, lower the pan into a larger container with cold water and refrigerate until completely cold.

4. Then add butter softened with a fork, vanilla and beat.

Custard for a cake at home with condensed milk

Ingredients:

"condensed milk" - half a can;

100 ml of any "factory" milk;

One egg;

50 grams of white flour;

A two-hundred-gram pack of unsalted butter, natural.

Cooking method:

1. Combine ordinary pasteurized milk with condensed milk, add eggs and mix everything thoroughly.

2. Enter the flour while whisking constantly, making sure that no lumps form. If this still cannot be avoided, strain the mixture and mix well again.

3. Then put on the stove turned on to the minimum heat. Constantly stirring the mixture, bring it to a thickening, but in no case allow it to boil.

4. In a separate bowl, start whipping the butter cut into small pieces. When it softens well, add the custard mass to it, little by little, about three tablespoons. Do not pour in the next portion until the previously added oil is completely mixed in.

Recipe for sour cream cake at home

Ingredients:

Half a liter of fat (can be homemade) sour cream;

Vanilla sugar;

300 grams of loose sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, pour in all the granulated sugar and beat until its crystals dissolve and a sufficiently fluffy and thick mass is obtained.

Cake cream at home - cooking tricks and useful tips

Do not whip the cream enamelware. Since when whipping, the enamel can break off, and its pieces will fall into the cream.

Whipping of any cream starts with low intensity, further increasing the speed of whipping.

Protein cream whipped in an aluminum bowl may darken. To prepare such a cream, it is best to take a thick-walled glass or faience container.

If it is bad to separate the yolks from the proteins, then protein cream beat will not work. Fat that accidentally gets into the dishes can also interfere with whipping.

If fresh sour cream or cream is kept in the refrigerator for a day, the cream prepared on their basis will be much easier and faster to beat.

If the sour cream does not whip well, throw it on a sieve, the bottom of which is lined with gauze. Excess liquid will come off, and the cream will quickly whip up.

If you initially introduce half of one raw egg white, she will whip up very quickly.

It is best to brew the custard base in a thick-walled saucepan, in which case it will not burn.

You don't have to be a cooking maestro to know how to make custard. It is enough just to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. After that, the approval of people trying your desserts will be guaranteed.
Custard - a simple recipe with milk
The easiest way to make cream cake.
What you need:
milk - 2 cups;
sugar - 1 cup;
drain. oil - 50 g;
eggs - 2 pcs.;
flour - 2 tbsp. spoons;
vanillin - 1 teaspoon.

Pour milk into a saucepan and heat it over medium heat. At the same time, eggs and sugar are beaten until the latter is completely melted. Then the flour is put there. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to a minimum and pour milk in portions into the resulting flour mass. When more than half has been poured, put the mixture into a saucepan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has acquired the desired consistency, put the butter there, turn off the stove and continue stirring until it has completely melted. At the end, add vanilla.
How to do without eggs
Urgently need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.
What you need:
milk - 2 cups;
sugar - 1 cup;
flour - 5 tbsp. spoons;
drain. oil - 150 g;
vanillin - 1 teaspoon.

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring a second glass of milk to a boil and gradually add it to the mixture. Place the saucepan over medium heat and begin to cook the cream, stirring constantly so that it does not burn, until it thickens.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream has acquired the desired consistency, put the vanilla and remove the pan from the stove.
Biscuit cream
Another simple recipe for a delicious cream that can be added to a biscuit cake.
What you need:
sugar - 1 cup;
eggs - 4 pcs.;
sugar powder - 100 g;
drain. oil - 180 g;
vanillin - 1 teaspoon.

Whisk the eggs together with the sugar until it's completely melted. Place this mixture over medium heat, warm slightly and stir constantly. When the mass has acquired a sufficiently thick consistency, remove the pan from the stove to let it cool.
Beat softened butter together with powdered sugar. Combine both components and add vanilla at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.
Vanilla layer for cake
layer with addition natural vanilla will delight dessert gourmets delicate taste and aroma.
What you need:
eggs - 2 pcs.;
flour - 2 tbsp. spoons;
milk - 1 glass;
vanillin - 1 teaspoon;
sugar - 1 cup.

Beat the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like mass. In parallel, bring the remaining milk, sugar and vanilla to a boil over medium heat.
While the milk is still hot, start slowly pouring it into the egg-flour mixture, stirring constantly. Put it all in a heavy bottomed pot and return to the stove.
Do not forget to stir - this is a very important moment, necessary so that the cream does not burn and that lumps do not form in it.

When the mass acquires the necessary consistency, the layer can be considered finished.
Cooking in milk with condensed milk
This cream will appeal to those who are used to considering themselves an avid sweet tooth.
What you need:
condensed milk - 250 g;
milk - 1 glass;
flour - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
creamy fatty oil- 100 g.

Put the saucepan on a slow fire and pour in the milk, along the way adding flour and sugar. Mix well so that the components are completely distributed. Cooking continues until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn and be irretrievably damaged.

Remove the saucepan from the stove and let the mixture cool down. After that, add condensed milk and butter to it. Beat it all well with a mixer until a homogeneous mass is obtained. For additional flavor, you can use various additives. For example, a little cognac or any liquor that has a pronounced delicious smell.
Butter custard for "Napoleon"
What you need:
milk - 1 l;
sugar - 2 cups;
eggs - 3 pcs.;
drain. oil - 250 g;
vanillin - 2 teaspoons;
flour - 3 tbsp. spoons.

Pour the flour with sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Whip it all up with a whisk. homogeneous mass and make sure there are no lumps. Pour the milk into the saucepan in a thin stream while continuing to stir.
Turn on a slow fire on the stove and start cooking the cream. Pay attention to the fact that the flour in no case should burn. As soon as the mass begins to boil (you will determine this by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After that, you can begin to grease the cake layers.
Recipe for honey cake with milk
The preparation of cream for the layer of honey cake should be approached with special sensitivity. This cake is distinguished by its delicate and delicate taste, which is given to it by the filling.
What you need:
milk - 2 cups;
flour - 2 tbsp. spoons;
sugar - 1 cup;
butter fat - 200 g;
eggs - 2 pcs.;
vanillin - 1 teaspoon.

Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, eggs, sugar, flour and vanilla are mixed. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.
The most convenient thing in preparing honey cake cream is that necessary ingredients is at hand for every hostess. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on a slow fire on the stove. After that, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula, in order to avoid the formation of lumps and until the desired degree of density appears. It is better to spread the cake with hot cream.
Chocolate custard
What you need:
milk - 2 cups;
chocolate - 1 bar (100 g), cocoa can be used instead - 4 teaspoons;
sugar - 1 cup;
flour - 2 tbsp. spoons;
eggs - 2 pcs.

Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture becomes homogeneous consistency but don't beat. Otherwise, lumps will appear, which will then be difficult to get rid of.
Put the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces chocolate bar melted completely.
Half of the hot mass from the pan is mixed with the egg-flour part and beaten at low speed with a mixer. Pour everything back in and simmer until thickened. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.
Protein
Protein custard can be called a universal filling for desserts. At the same time, it does not take much effort and time during preparation.
What you need:
sugar - 1 cup;
eggs (squirrels) - 4 pcs.;
water - ½ cup;
lemon juice - 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat them until thick. You can check the readiness like this: when you turn the bowl over, the proteins will remain inside and not a drop will drain down.
Syrup is made from water and sugar in a saucepan. When he is ready, he will reach for the fork. Whip egg whites at low speed and slowly fold in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. Stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.
What you need:
sugar - 1 cup;
milk - 1 glass;
eggs - 2 pcs.;
flour - 1.5 tbsp. spoons;
vanillin - 1 teaspoon.

The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.
Start pouring cool milk into the cream for profiteroles in a thin stream so that no lumps form. Then pour it all into a saucepan and simmer until thickened, without boiling.