It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery- a large field for the wild imagination of sweet cooks. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!
Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets of creating birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!
By focusing on taste qualities dessert, do not forget about the design. An integral part of the creation of the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the "head of the holiday", and finally arrange all the cherries on the cake.
Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who does simple cakes delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different kinds creams for decorating the cake. And this is a weapon, having mastered which, you will conquer more than one heart!
We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic version.
Oil
His classic recipe is quite simple to execute and accessible to novice housewives. You can even make figurines different forms. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!
- Butter 82.5% - 400 g;
- Powdered sugar - 400 g;
- Milk - 100 ml.
1. Prepared butter soften with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate before use. We continue our journey into the magical world of decorating cream cakes.
Protein
This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.
- Egg whites - 5 pcs.;
- Powdered sugar - 400 g;
- Lemon juice - 5 ml.
1. Beat the prepared proteins, they should be at room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.
Custard
It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Here are some tips for making the right custard:
- only fresh milk with sufficient fat content, about 3-3.5%;
- flour of the highest grade;
- if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
- density can be adjusted by the amount of flour;
- having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.
And now the recipe itself!
- Milk 500 ml;
- Flour 120 g;
- Powdered sugar 230 g;
- Butter 100 g.
1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out a dense homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which must not be stopped until the cream is ready.
7. Put the semi-finished cream on a very slow fire.
8. Stir until the desired consistency is formed.
10. Add chopped butter, vanilla sugar to it.
Creamy
To prepare the perfect butter cream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!
- Cream with a fat content of 33-35% - 400 ml;
- Powdered sugar - 150 g;
- Citric acid - 2 g.
1. Chill the cream ahead of time. Next, beat thoroughly until a fluffy foam is formed.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.
By the way, such a buttercream will be great option for decorating a cake or cupcakes from a syringe.
Sour cream
We present to you simple recipe magic cream! It will be the best option for impregnation sponge cake, while also relevant for decoration!
- Butter - 150 g;
- Sour cream - 150 g;
- Powdered sugar - 100 g.
1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!
Cream Charlotte
It is refined, thin and delicate. There are plenty of decoration options too! From it you can make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.
- Egg yolks - 5 pcs.;
- Powdered sugar - 200 g;
- Milk - 150 ml;
- Butter 82.5% - 250 g.
1. Boil milk plus sugar.
2. Rub the egg yolks well.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.
It turns out luxurious air cream with glitter! Therefore, it is used quite often when decorating cakes and impregnating them!
Chocolate
This option is similar to frosting. Also thick and thick. It will reliably protect the surface of your wonderful dessert!
- Dark chocolate - 200 g;
- Confectionery cream - 120 ml;
- Powdered sugar - 70 g.
1. Heat cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.
Chocolate boom is guaranteed!
Cream Cheese
It is made from mascarpone or other curd cheese. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.
- Cream with a fat content of 35% - 100 ml;
- Cheese - 250 g;
- Powdered sugar - 50 g.
1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.
Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up the necessary equipment, tools, and go ahead - conquer the sweet peaks!
Hurry up and share in the comments which recipe you have chosen for yourself!
Not a single home holiday can be imagined without the most culminating moment - the presentation of a large and delicious cake! On occasion or without, a cake made by oneself is already a small holiday. Delicate, melt-in-your-mouth dessert, generously lubricated with appetizing cream, will surely delight loved ones and surprise guests. And every time you can use different recipes creams, even for the same cakes, to get new taste and make these sweet moments of life more varied.
Delicious sour creamIncredibly easy to prepare and surprisingly delicious sour cream is ideal for almost any cake. Cakes smeared with sour cream are good for children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home based on sour cream, we need:
- sour cream at least 20% fat - half a kilo or 3 packs of 180 grams;
- 1 cup granulated sugar or powdered sugar.
- Fold the sour cream into a deep bowl, after draining excess moisture.
- Pour sugar or powdered sugar into the sour cream.
- Start whipping with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
Gentle custard
Custard is thicker than sour cream, so it is more suitable for their cakes. shortcrust pastry and biscuit. Due to the presence of eggs or egg yolks the cream acquires a very appetizing color. For classic recipe custard we need:
- milk 2.5-3.2% fat - 2 cups;
- granulated sugar - 1 cup;
- chicken eggs - 2 pieces;
- flour - s tbsp.
- Mix half of the milk with eggs and flour.
- Pour the second half of the milk into a saucepan, pour sugar into it and put on fire.
- Stirring constantly, bring the milk to the boiling stage, but do not let it boil.
- Add the mixture of cold milk, eggs and flour to the hot milk.
- Keep stirring and wait for it to boil.
Light curd cream
Cream based fermented milk products are incredibly popular. They are surprisingly light and do not leave behind heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home based on cottage cheese, we need:
- 2 packs of cottage cheese 180 grams;
- sour cream 20-25% - 3 tablespoons;
- sugar or powder - 1/2 cup;
- butter - a tablespoon.
- Place all ingredients in a deep bowl.
- First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
Universal Butter Cream
This is the most versatile cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one bite won't hurt anything. Before cooking butter cream need to prepare the following ingredients:
- butter - 1 pack;
- condensed milk - half a glass.
- The butter must first be removed from the refrigerator and left until softened at room temperature.
- Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
- Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
- Continue beating until you get homogeneous mass.
Fluffy Buttercream
Whipped cream is used in many types of pastries, it can decorate cakes and serve as a dessert with fruit. Whipped cream cream will go well with biscuit cakes. To prepare it, we need:
- fat cream from 33% - half a liter;
- powdered sugar - 50-70 gr;
- gelatin - 10 gr.
- Pour gelatin over a quarter cup of warm boiled water and leave for 1 hour.
- Pour the chilled cream into a cold deep bowl.
- Whip the cream until foamy, gradually adding powdered sugar and pouring gelatin.
- Continue beating until the cream is thick and firm.
Prepare cream for cakes simple recipes anyone, even a novice hostess, will succeed. Cakes made on the basis of homemade creams differ from store-bought ones both in quality and in taste. And all because in the process of cooking you put all your efforts and soul into them, and you certainly can’t buy this in any store.
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.
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. Ready 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. Beat with a whisk all this into a homogeneous mass and make sure that no lumps form. 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 has a uniform consistency, but do not 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 with a mixer and slowly fold in. sugar syrup. 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.
Recipe for profiteroles and tubules
Cream for tubules differs from other types of interlayer in its delicate, almost divine, taste.
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.
As you know, a traditional cake or pastry cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Luckily, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.
Cream cream "Five minutes"
If you are thinking about how to make cream for a cake at home without spending a lot of time and effort, then be sure to take into account this recipe. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other most variety of options baking. So, we propose to find out what we need in order to make buttercream.
Ingredients
To prepare this delicious and gentle cream we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out more tender and less greasy), vanilla sachet.
Cooking process
Creamy homemade cream pretty easy to do. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. AT last resort for this purpose, you can use a whisk, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.
How to make lemon curd?
If you want to pamper your household or guests with pastries with original taste be sure to check out this recipe. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon lemon peel, 5 tablespoons of butter and a pinch of salt.
Let's move on to cooking
In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream on water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then cover the dish tightly. cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can cover the prepared culinary product with it.
cream cheese recipe
If you follow your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard cream or custard with a curd analogue. It is less high-calorie, and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of 33% cream, three-quarters of a glass of granulated sugar.
Cooking curd cream
The process of preparing this culinary product will take you no more than 10 minutes. First you need to cool the cream well, and then beat it with sugar in a deep bowl. We put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we connect curd mass with cream and sugar and beat well with a mixer. Delicious cream ready! Enjoy your meal!
How to make cake cream at home: biscuit cream recipe
If you are planning to cook a biscuit, then this light, delicate and airy cream will go well with it. To make it, you need only two products: a can of condensed milk and butter (180 grams). The process of making cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the oil in a deep bowl and start beating with a mixer. When it softens, we begin to add a little condensed milk. We continue to beat the mass until uniform consistency. Biscuit cream should be airy and strong. It fits perfectly on pastries, retains its shape and adds flavor to the main culinary product. Enjoy your meal!
Custard classic
One of the most popular and delicious options for filling and decorating cakes and pastries in our country, no doubt, is custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved by millions of our compatriots. To prepare it, we need following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
In a small saucepan combine eggs, flour and sugar. Blend these ingredients until smooth. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Cream custard ready! You can use it for "Napoleon" or other culinary products. Enjoy your meal!
Protein Custard
To prepare a protein cream, use whipped with granulated sugar or powdered sugar. egg whites. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular sugar, 30 ml of water and one teaspoon of lemon juice.
Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very simply. It is necessary to scoop up the syrup with a teaspoon. If the liquid drains in a thin stream, similar to a thread, then the syrup is not yet ready. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable, and you will not be able to cover the cake or pastry with it.
We continue cooking. Beat well-chilled egg whites until thick. Then gradually begin to pour in hot syrup to them, while not ceasing to beat. After pouring all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. Custard protein cream ready! It is best used to top cakes and pastries.
So, today we found out how to make cream cake at home. Of course, the options for this culinary product are not limited to the recipes we have proposed. Plus, you can always experiment with ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.
What cake can be without a thick, shaped and fragrant cream? Correctly! No! It will turn out dry, ugly, the layer will drain onto the dish. A thick cream will be an excellent filling and decoration for even the most modest cake, but how to cook it?
Thick Cream for Cake - General Cooking Principles
All creams and toppings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.
General principles thick creams:
The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores, used in each case according to the attached instructions.
All products for the cream should be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It is more difficult with sour cream, even at 25% it can be thick, and sometimes liquid.
Sugar and powder are replaced by each other, but you need to navigate not by volume, but by weight, since the density of the products is different.
Before adding to the cream, cocoa must be sifted to get rid of lumps. Can be ground with granulated sugar before adding the liquid if the cream is custard.
Nuts before laying in the cream must be fried, otherwise they will become sour and tasteless.
It is equally important to comply temperature regime. Dairy products become liquid in heat, it is difficult to work with them, they do not whip into foam. Butter, on the contrary, should be kept at room temperature before whipping and adding to the cream so that it softens.
How to make a thick cream cake from cream and chocolate
Buttercream itself is delicious, but very capricious. By adding sugar and other additional ingredients the mass becomes thinner, does not hold its shape well. The best way how you can make thick buttercream for a cake is to add chocolate.
Ingredients
350 ml cream with a fat content of 33%;
100 g of chocolate;
6 spoons of powder;
Vanilla extract.
Cooking
1. Put a saucepan of water for a water bath. In a smaller saucepan, pour 2-3 tablespoons of cream and chopped chocolate. Better take dark chocolate With high content cocoa, at least 60%.
2. Pour the rest of the cream into a bowl, beat until fluffy foam.
3. Only after that we begin to add powdered sugar. Pour in small portions, mix well.
4. Remove the melted chocolate from the water bath and cool, it should be warm, but not hot.
5. We switch the mixer to the smallest speed, we begin to slowly add chocolate to the cream and stir.
6. Add vanilla. But you can pour in a little cognac or liquor, just one spoon is enough. Ready!
7. Put the cream in the refrigerator for 15-20 minutes, then use it to grease the cakes and decorate cakes and pastries.
How to make cake cream thicker with gelatin
This option is suitable for absolutely any cream prepared on condensed milk, cream, proteins. The custard mass can also be made thicker. Take any gelatin, instant or regular, there will not be much difference.
Ingredients
800 g of cream;
10 g of gelatin;
50 ml of water.
Cooking
1. Combine gelatin with water. Can be taken whole milk, coffee or cocoa, if they match the taste of the cream. Just not everyone likes to use plain water in fillings. Soak gelatin for the time indicated on the package.
2. Put a bowl of dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.
3. We lower the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.
4. Now the cream needs to be put in the refrigerator, but watch closely. As soon as it begins to thicken, you need to remove and grease the cake, decorate. If the cream hardens, then it will be more difficult to do.
Thick cream for Charlotte cake
A variant of a rich and thick cake cream, which is made from proteins. You will also need eggs and fat milk, it is desirable to use 4%.
Ingredients
200 ml of milk;
360 g sugar;
400 g good oil.
Cooking
1. Separate the yolks, put them in a bowl, add granulated sugar. Stir. Proteins are not useful, you can cook meringue or some other dish from them.
2. Pour in milk, mix again.
3. Put on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, we immediately remove from heat. Cool down. Can be placed in a basin cold water, will be faster.
4. Put the softened butter in a bowl. Immerse the mixer, beat until fluffy for at least 10 minutes.
5. After that, add a spoonful of brewed milk, beat further, put another spoonful and so on until the syrup is over.
How to make a thick cream cake from sour cream
In recipes sour cream a greasy, thick product is often required. But it is difficult to find it in stores, or the cost is staggering. In fact, there is a very simple way to make a thick cream for a cake from 20-25% fat sour cream.
Ingredients
1 kg of sour cream;
150 g of powder;
Fillers: vanilla, cocoa, coffee, liquor.
You will also need gauze or cotton thin fabric.
Cooking
1. Put 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take a thin fabric.
2. We spread the sour cream on the fabric, tie the ends of the gauze to make a knot. We hang it, leave it to separate the whey, be sure to substitute a vessel to collect excess liquid.
3. After 3-4 hours, the sour cream will become much thicker, you can leave it all night. You will get a mass that resembles in consistency cream cheese.
4. We shift the weighed sour cream into a bowl, start whisking and add powdered sugar. Sand is best not to use.
5. At the end, we put the ingredients for aroma and taste. They can be anything, but appropriate to the dessert.
How to make cake cream thicker with cocoa
A great way to make cake cream thicker if you have nothing but cocoa powder on hand. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.
Ingredients
600 g of cream;
2 tablespoons cocoa without sugar.
Cooking
1. Put the cream for 30-40 minutes in freezer, but he should not grab the ice. The mass should cool well.
2. Pour cocoa into a strainer, sift.
3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream back in the refrigerator. In half an hour it will be ready to use.
Thick cream for condensed milk cake with butter
You can often hear that now condensed milk is not so liquid and does not freeze. But, if you do everything right, you can cook a very tasty and thick cream for a cake or pastries.
Ingredients
350 g butter;
1 can of condensed milk;
Cocoa or vanilla to taste
Cooking
1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a hole will appear. Transfer to a bowl.
2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes white and fluffy.
3. Open a jar of condensed milk, mix. We collect with a spoon and add to the oil, but do not stop beating. As soon as the fat absorbs all the milk, we again collect a spoonful of condensed milk and add.
4. Do this until the milk runs out. If you pour it all at once, then the cream will turn out to be liquid.
5. At the end, add cocoa or vanillin, any ingredients for taste.
Thick custard for cake
Cake custard is often runny if not properly prepared. In fact, you can make a very thick, rich layer for cakes, which will even work for small decorations, borders. Can be used instead of cornstarch wheat flour or corn starch.
Ingredients
4 yolks;
90 g of sugar;
250 ml of milk;
120 g butter;
2 tsp corn starch.
Cooking
1. Place the yolks in a saucepan, add granulated sugar to them and carefully grind the mass until smooth. If this is not done, pieces of scrambled eggs will float in the cream after brewing.
2. Add starch or flour, also grind. If you put cocoa, then it is better to pour it out now and grind it, otherwise there will be lumps.
3. Add milk, stir.
4. Put the custard on the stove, medium heat. We don’t leave the saucepan anywhere, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly update the layer so that it does not burn.
5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mass to a boil.
6. Now they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.
7. Soften the butter. Add to cooled cream. Ideally, it can be beaten, but there is a small amount that will only spread on the walls of the dish.
8. For flavor, put vanillin, stir again.
It is undesirable to add berries and fruits to sour cream; from juice it quickly becomes liquid. The exception is bananas.
Any cream can be made thicker if melted is added to it, but not hot chocolate.
If there is no thickener at hand, and the cream turned out to be liquid, you can simply add coconut flakes. We absorb mass well shortbread, but it needs to be well ground.
The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and lush mass.
