You don't have to be a culinary master to know how to cook. 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. 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 with a 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 slow fire and pour milk into it, adding flour and sugar along the way. 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. Various additives can be used for additional flavor. 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 of chocolate bar are completely melted.
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.
Recipes for cream and other confectionery decorations
cake decorating cream
20 minutes
300 kcal
5 /5 (4 )
We all come from childhood and remember how our grandmothers and mothers, preparing something tasty for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our relatives and loved ones could not be compared with store-bought pastries. Today experienced housewives put a lot of effort to master the art of decoration confectionery. In this article, we will look at how to cook suitable cream for decorating a cake or other pastries.
Cream for decorating a cake: basic requirements
All creams are incredible culinary creations. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.
The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe sanitary and temperature conditions.
There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:
- For the manufacture of mass should be taken only diet eggs and exceptionally fresh produce.
- The cream must be used within strictly defined terms after its preparation.
- It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are no longer suitable for decoration.
- Store the cream only in the refrigerator at temperatures up to 6 ° C.
- Cream desserts and decorated cakes should be consumed no more than two days in advance.
Types of creams for decorating a cake
There are many recipes and technologies for preparing sweet creams, but five basic groups can be distinguished.
Oil
Butter cream is the most stable and can be stored longer than others. It is based on natural butter the highest percentage of fat. You can cook it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with the addition of freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.
These ingredients give a certain “zest” to oil creams. You can start decorating your cake immediately after preparing the cream or after a while, depending on its composition. You can store it in the refrigerator from a day to several days.
Protein
It is based on egg whites, beaten with sugar or powdered. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives etc. 
Custard
Custard can be prepared both in a water bath and in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry that the mass can inadvertently burn. This cream also does not keep for a long time. If you need to keep it for several hours, then tightly cover the container with cream cling film and send to the refrigerator on the top shelf. 
Creamy
It is prepared by whipping cream and turns out to be unusually tasty, light, airy and tender. You need to use only chilled cream with a fat content of 33% and 35%, in which case they will rise well. In the process, eggs, gelatin, various fruit and berry additives can be added to the cream to taste. 
It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.
Sour cream
Also no less tasty than creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip. 
Before cooking, it must be cooled so that the cream whips well and its consistency remains stable. Sour cream butter cream best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.
The cake, found in South Africa, was preserved for 100 years thanks to cognac impregnation.
How to make butter cream for decorating a cake at home
Let's consider how to prepare the above masses, so that later they can decorate a homemade cake with them. It is the oil cream that is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, we can safely say that this best cream for decorating a cake at home. With it, you will make a real masterpiece!
Remember that your cake, decorated with butter cream, can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of this mass is responsive to the growth of bacteria.
List of ingredients
All ingredients can be found at any grocery store:
Step by step recipe with photo
- To start, let the oil soak at room temperature to soften it up. Separate the whites from the yolks and refrigerate for a while.
- Fill a pot or bowl with thick walls about a quarter full of water and place on the stove. I use the multicooker in the "Steam" mode. Who is more comfortable. The main thing is to do steam bath.
- In a separate bowl, put the cooled proteins and all the sugar.
- Stir the proteins with sugar until a liquid homogeneous mass is formed.
- Place the bowl on the steam bath. The granulated sugar will dissolve, and the proteins can be removed to the side to cool.
- Now beat the protein-sugar mass with a mixer or blender. Add vanilla and citric acid.
- It will take a long time to whip until a characteristic path appears on the surface, which keeps its shape and does not spread.
- Gradually spread the softened butter in small pieces. Try to do it quickly without stopping the whipping process.
- If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with whipped protein cream.
- As soon as the mass begins to shine, this will be a notification of its readiness.
- Wonderful cream is ready! Now you can fill the pastry bag with it, put the necessary nozzle and start decorating the cake.
I advise you to watch the cooking video butter cream. Here everything is simple and clearly shown. The main thing is that the result is above all expectations. It does not melt quickly, tolerates addition food coloring and even freezing. With such an oily mass, you can decorate your dessert and cake under mastic or protein cream.
Protein-oil CREAM to decorate the cake
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams of citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
To put on water bath.
The water must not touch the bowl
Sugar-protein mass must be heated continuously stirring with a whisk until the mass warms up slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl up.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them together, you should not feel grains of sugar between them, remove the bowl from the water bath.
Proteins should be whipped to dense peaks (10-15 minutes)
Add citric acid.
As the proteins are whipped, add one piece of butter to the protein mass, continuously beating with a mixer.
So much oil should be laid down until the mass thickens and gathers in a lump, a relief pattern from the beaters.
When you begin to add the first pieces of oil to the cream, the cream will become liquid at first, but with each addition of Oil and further whipping, it will thicken.
At the end, add 150g of powdered sugar, this will help stabilize the cream.
This cream tolerates paint, freezing very well and does not melt as quickly as regular buttercream.
With this cream, you can cake a cake under mastic or protein cream
This cream can decorate the cake.
Protein-oil CREAM for decorating the cake is ready.
https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg
2015-03-11T14:02:30.000Z
How to make protein cream for decorating a cake at home
Protein mass is a light and gentle pleasure. The main thing is that it does not contain fat at all. In addition to the fact that from such a mass you can create incredibly beautiful decorations for desserts, you can eat it as a full-fledged treat!
List of ingredients
The protein mass according to this recipe is also very cheap. You will need:
- 5 pieces. chicken eggs;
- 300 g of granulated sugar;
- 2 tbsp. l. gelatin;
- 1 tsp citric acid;
- 135 ml of boiled water.
Step by step recipe with photo
To quickly and easily isolate the proteins from an egg, pierce the shell of a whole egg with a thick and sharp needle. Proteins will flow out through the resulting holes, and the yolks will remain inside the egg.
- Keep a close eye on proteins. Neither fat nor yolk should get into them. Otherwise, they will not fluff up well and will not rise.
- All ingredients should be well chilled. Plus, the container for whipping should also be cold.
- To make the proteins whipped stronger, you can add a pinch of salt or a few drops of lemon juice to them.
- The tools and utensils used must be clean, degreased and dry. Remember that even one small drop of water can prevent egg whites from whipping!
Cake cream video recipe
Here is another recipe for you, only already protein cream, for decorating the cake. It is simple and has excellent results. You should definitely get a thick and lush protein mass, with which you will decorate your delicious pastries.
How to make a protein cream for decorating a cake recipe The secret of cooking tasty and fast
How to make cream cake? simple and delicious recipe making protein cream to decorate your cake! Ingredients for the cream cake recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We carefully watch our video recipe on how to make cream for a cake and you will get everything delicious quickly and simply at home.
See more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious food: https://goo.gl/I9PPfz
Music:
The composition "Carefree" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe
https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg
2016-05-22T08:50:32.000Z
How to make custard for decorating a cake at home
I suggest you try cooking classic version custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can soak cakes and make decorations. If you are a beginner hostess and are looking for a simple and quick cream for decorating a cake is better suited - this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, flaws and cracks, and also make it sweet and juicy.
The mass can be stored for no more than a day in the refrigerator. Conveniently, the leftover product can be frozen in a container with a lid or served as a separate dessert. It can be decorated fresh berries or fruit slices.
List of ingredients
To prepare a classic custard, you will need the following ingredients:
- 350 ml of milk;
- 100 g of sugar;
- 230 g butter;
- 3 g salt;
- 1 package of vanilla sugar;
- 30 g of starch or flour;
- 2 pcs. eggs.
Step by step recipe with photo
Cake cream video recipe
By the way, this is the same classic custard recipe. The video looks interesting, as everything is thoroughly explained by a cute grandmother, who is pleasant to watch and interesting to listen to.
Custard - Classic Recipe from Grandma Emma
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How to make Custard - recipe and tips from Grandma Emma. french cuisine always famous gourmet desserts. Recipes from France are a hit all over the world. Custard - patisser, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling tubules from puff pastry etc. You will find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - a recipe with photos and videos. Grandma Emma shares the Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar- 10 grams
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In many of our video recipes, we use the music of the composer Daniil Burshtein
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2015-10-06T13:56:21.000Z
How to make butter cream for decorating a cake at home
Creams prepared for decorating cakes at home can be very different. The only thing they have in common is their impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes glazes and creams. I guarantee that if you do everything right according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.
Before making cake decorations with butter cream, you should tell beginners which cream to use. Two types are suitable for decorating baking: vegetable and natural.
vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of such a product is very similar to natural. The vegetable analogue is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can prepare three liters of whipped foam to decorate the cake. Such cream is produced in containers convenient for decoration with nozzles. They can often be found in markets - whipped cream in a can.
Natural cream- the product is very high-calorie, fatty with a rich taste of milk. They are white or with a slight yellow tint. For decoration, only those whose fat content exceeds 30% are suitable. Less fatty ones will either fail to beat, or they will fall very quickly. They are less airy, unlike vegetable ones, and more capricious.
If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put in their favor - this is taste and usefulness, in contrast to the low-calorie vegetable analogue.
Do not get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, this is an emergency help for the hostess, when there is simply not enough time to mess around with a natural product. Such cream does not use sugar, so it has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of pastry. Powdered sugar can be added to the cream, thus sweetening the confectionery.
Compete with natural whipped cream as a decoration home baking, perhaps beyond the power of the other described masses. As soon as you think for the first time to bake and decorate a cake with whipped cream at home, I advise you to choose industrial product. The packaging will indicate the percentage of fat content and the shelf life of the cream.
The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market from grandmothers, you can buy a product with 50% fat content or more, but you can’t get a quality cream from it. Following the recipe, when whipping, you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which, after whipping, is suitable for decorating pastries, is 30-40.
List of ingredients
To create a creamy mass, you will need:
- 200 g cream;
- 2 tbsp. l. sugar or powder;
- 2 tsp vanilla extract.
Step by step recipe with photo
Cake cream video recipe
CREAM CREAM stable, perfect for all types of pastries.
Biscuit roll EMERALD with cream soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy cream - SOFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
children's cake Hedgehog in the clearing. https://www.youtube.com/watch?v=H8-BcZK75ew
https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg
2015-12-27T03:23:39.000Z
How to make sour cream cream for decorating a cake at home
Summer and the berry season are just around the corner, so many housewives will not resist the temptation to bake a biscuit cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not beat with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream of sour cream and butter. Its consistency is quite thick and at the same time light. He absorbed all the positive aspects of whipped cream and classic butter mass.
List of ingredients
- 200 g of fatty butter;
- 200 g powdered sugar;
- 1 g vanillin;
- 400 g of fat sour cream.
These are all the ingredients for our sour cream cream.
Step by step recipe with photo
In this recipe, you can vary the proportions as you like. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. You need to add milk to the finished thick mass in the process of beating literally a tablespoon. This can be continued until the mass can take liquid without “whims”, without stratifying.
Also, to give originality, instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, cognac or rum. Cream variations are very worthy and interesting.
Cake cream video recipe
The simplest products, minimum time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.
Sour cream cream for cake. How easy it is to prepare a thick and very tasty cream.
This cream is prepared in just 10 minutes of the most simple products, but it turns out a very tasty, thick and airy buttercream that can decorate any cake.
Products:
sour cream 25% - 350 grams (it is better to weigh sour cream at night)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanilla on the tip of a knife
1 glass=250ml
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The catchphrase "Life is unpredictable, so it's better to eat dessert first" accurately reflects the thoughts of the sweet tooth. Many will agree that after delicious lunch with dessert, the most difficult problems seem to be completely solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of fillings for sweets, but its main types are no more than six.
Cake cream is no less important than well-baked cakes. The products for it should be chosen the freshest and highest quality, because the taste of not only the cream, but the whole dessert depends on the components. TO different cakes fit certain toppings. Do not try to miss, for example, "Napoleon" with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.
The most skillfully baked cakes will not give an idea of \u200b\u200bthe cake until they have cream on them. They are only the basis of the future dessert, and the layer is its heart. It holds the cakes together, sets off their taste and gives additional aroma and sweetness. No wonder the vast majority of creams include vanillin or vanilla sugar.
As a child, it was not so much the dessert itself that attracted attention, but its top, decorated with butter flowers and pieces or fruits. I wanted to try them first.
Today, cake decorating has become even more sophisticated than even a decade ago. Meet sugar flowers, chocolate figurines and lace cut from meringue.
Cake creamers still do not spare if they want to get a real work culinary arts. Even outwardly beautiful pastries should not disappoint with their taste or poor impregnation of the cakes.
Creams, except for custard, do not require a large number of components. However, they are easy to mess up if not followed. step by step instructions. In their manufacture, some tricks should be taken into account so that the consistency of the layer becomes ideal.
The cream cake recipe that is baked most often should be written out on a piece of paper in order to make the necessary notes. Some prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will come in handy next time.
It will be needed for the preparation of eclairs and Napoleon cake. It is also served as a separate delicacy, garnished with fresh berries. The preparation of the cream will take a little more than half an hour. Some use cream instead of milk, but this requires adjusting the proportion of other components.
Ingredients:
- 3 eggs;
- 2 tbsp flour;
- 500 ml milk 3.2%;
- 50 g butter;
- 250 g of granulated sugar;
- vanilla pod.
This is the order of preparation.
- With a sharp, thin knife, scrape out the vanilla bean and pour the powder into the pan.
- Add flour, yolks, granulated sugar, grind thoroughly.
- Beat egg whites separately and pour into the mixture.
- Boil milk and gradually add to ready mix while whipping it. Lastly, put the butter, cut into pieces.
- Put the pan on the fire and, stirring constantly, cook over low heat until thick.
Classic oil
Butter cream is most often used in the preparation of desserts. It turns out to be airy, with a melting texture, but at the same time, decorations made from it perfectly keep their shape.
The basic rule is ready-made cakes with an oil layer should be immediately removed in the refrigerator so that it does not melt.
Biscuit cakes should be soaked before spreading with cream to remove the crust formed during the baking process and excessive dryness. It is usually made from water and sugar, with a teaspoon of cognac added for flavor. Other types of cakes do not require impregnation.
Ingredients:
- 200 g butter (the fatter, the tastier the cream will be);
- 200 g of powdered sugar;
- 50 ml milk.
- Remove the oil from the refrigerator half an hour before preparing the cream.
- Put it in a bowl and beat for 5 minutes.
- Gradually add powdered sugar to it, then pour in milk.
- If the goal is to get berry cream, you can add 25 ml of milk and 25 ml berry syrup.
sour cream
Sour cream, if desired, is supplemented with ground nuts, jam or pieces of fresh fruit. Arranged in bowls and decorated with berries, it will become an independent dessert. As a layer, it is especially suitable for a honey cake with thick cakes.
The fatter the sour cream, the thicker the cream will be. If the sour cream is liquid, a little gelatin soaked in water should be added to it.
Ingredients:
- 250 g of granulated sugar;
- 15 g vanilla sugar.
How to cook tacos v.
- Remove sour cream from the refrigerator, immediately put in a bowl and add both types of sugar to it.
- Beat the mixture with a mixer for 3-5 minutes.
- Remove the cream from the refrigerator.
Curd
The most ordinary cakes will turn into gourmet pastry if you smear them with curd cream. Wedding biscuit cakes are often made with it, as it turns out to be snow-white and very tasty.
When added to cream white chocolate it will hold its shape better and is suitable for leveling the top cake, decorating the dessert and layering.
Ingredients:
- 250 g of cottage cheese;
- 250 g of heavy cream;
- 1 tbsp milk;
- 100 g of white chocolate;
- 100 g of granulated sugar;
- 15 g vanilla sugar.
The order of preparation is as follows.
- Stir the cottage cheese to eliminate lumps. If it's too hard, add a spoonful of milk. If it is tender and fatty, milk is not required, the volume of cream should also be slightly reduced.
- Melt the grated chocolate in a water bath and add it to the curd.
- Whip the cream with both types of sugar and pour into the cottage cheese.
- Whip the cream for a few minutes until smooth.
With condensed milk and butter
This fat and custard well saturate the cakes. It can be prepared in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare a dessert.
Ingredients:
- 500 g of condensed milk;
- 400 g butter.
This is the order of preparation.
- Remove the butter from the refrigerator in advance so that it softens.
- Cut it into pieces and put in a bowl, pour in the condensed milk and beat the cream with a mixer.
Cheese cream mascarpone
Cream with mascarpone goes well with sand cakes and cupcakes. It keeps its shape and is suitable for Italian desserts and sweet Mediterranean cuisine.
Ingredients:
- 300 g mascarpone;
- 150 g of powdered sugar;
- 250 ml heavy cream.
The order of preparation is as follows.
- Pour the cream into a bowl and beat with a mixer, add powdered sugar to them.
- When the mixture becomes dense, add mascarpone to it and stir until smooth.
With ordinary condensed milk, the layer turns out white, and with boiled milk - caramel color. It will complement waffles, straws and waffle cake.
It is better to keep it in the refrigerator for a longer time, so that when serving, the cream becomes dense and it is more convenient to cut the cake.
Ingredients:
- 500 g sour cream (from 30% fat and above);
- 500 g boiled condensed milk;
- 15 g vanilla sugar;
- 1 tbsp lemon juice;
- 1 tsp cognac.
This is the order of preparation.
- Beat sour cream with a mixer and gradually add lemon juice and condensed milk to it.
- After the formation of an elastic cream, add cognac to it and mix.
chocolate cream
The cake looks beautiful when light cakes are smeared with dark-colored cream. Chocolate layer goes well with chocolate icing dessert tops. Preparing the cream is quite simple: a few tablespoons of cocoa powder are added to the oil base.
It will become even tastier if cocoa is replaced with crushed dark chocolate bar.
Ingredients:
- 200 g dark chocolate;
- 80 g of heavy cream;
- 130 g butter.
The order of preparation is as follows.
- Grate chocolate, mix in a bowl with cream and in a water bath to achieve its complete dissolution.
- Cool the mixture to room temperature and add the butter whipped with a mixer to it, mix thoroughly.
- Grame ganache is ready. If it is used to level the top cake under the glaze, it should be kept in the refrigerator for 1-2 hours to thicken it.
Yogurt cream
Yourt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and pastries with a similar filling will turn out to be less high-calorie.
For original cake ready cream can be divided in half and add a spoonful of berry syrup to one part. Pieces of dessert with cakes smeared with multi-colored layers of cream will look beautiful on a plate.
Ingredients:
- 500 g of yogurt without additives and dyes;
- 10 g of gelatin;
- 300 g of heavy cream;
- 3 tbsp powdered sugar;
- 2.5 tbsp lemon juice.
This is the order of preparation.
- Place the gelatin in a glass and pour over the lemon juice.
- Whip the cream, add powdered sugar to them.
- Yogurt 1 min. beat in a separate bowl, then add gelatin to it with the remaining juice.
- Mix the two mixtures and beat thoroughly until smooth.
Protein cream
The protein cream is very plastic and keeps its shape well, but you will have to tinker with it. It, like custard, is easy to spoil, slightly violating the recipe. This cream decorates the top of the cakes or is added to the "Basket" cakes and tubules.
Ingredients:
- 4 eggs;
- 250 g of granulated sugar;
- 1 tsp citric acid or 2 tsp. lemon juice;
- 100 ml of water.
This is the order of preparation.
- Separate the egg whites, put them in a bowl and beat them with a mixer until a dense white foam forms.
- Add citric acid or lemon juice to the whites and continue to beat.
- Gradually add half of the sugar to the mixture.
- Put the rest of the sugar in a saucepan, add water and, stirring, cook over low heat for 4-5 minutes.
- Cool the syrup a little and add it to the protein mixture.
Cream butter must be taken out of the refrigerator in advance so that it becomes soft. Before whipping, it should be rubbed with a fork. Eggs, especially whites, should also be at room temperature. Cold ones will not whip into a dense foam.
Cake creams are easy to prepare at home if all the ingredients are properly selected in advance. It is helpful to have some powdered sugar at home, as many creams are whipped with powdered sugar rather than sand, which does not dissolve well in butter or yogurt.
It is better to buy cottage cheese, sour cream and cream in the market, as there you can try products and choose the most palatable, with a high percentage of fat content.
Conclusion
Few refuse to try delicious cake with light cream. The very word "cream" immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or cake integrity, tenderness and an unforgettable taste.
Classic desserts are distinguished precisely by the recognizability of the combination of cakes and layers. As a rule, they do not contain bright dyes, like newfangled inventions. Proven for centuries taste qualities dessert and its popularity demonstrate that the ingredients were chosen correctly. It remains only to slightly adjust their proportions and enjoy tea drinking with a piece of your favorite cake.
My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!
Cake cream is an integral part of the dessert; it can be used to decorate a treat or hide minor flaws in a pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer or create an unusual decor on the surface of the product.
How to make cream for cake?
The cream cake recipe has many options and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for biscuit, sand, honey or pancake cakes.
- For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, cottage cheese or sour cream. With their use, minimal use of syrup will be required to soften the layers of the cake.
- If you need to make a thick dense layer between the cakes, use butter, cream or cheese cream for the cake.
- Light cake cream - protein. When properly made, it can be used both for a layer between cakes and for decorating the surface of a dessert.
- Chocolate cream ganache for a cake can act as an impregnation for cakes and icing for surface decoration. V this case you need to take into account the quality of chocolate, the greater the content of cocoa beans in its composition, the thicker the cream will turn out.
Cream for cake with condensed milk
Cream for the cake, a simple recipe of which is described below, everyone can cook. No need to whip, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such filling will perfectly impregnate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.
Ingredients:
- boiled condensed milk - 1 b.;
- butter - 150 g;
- vanilla and cocoa optional
Cooking
- Beat the butter with a mixer, adding condensed milk.
- Add vanilla and cocoa powder. Beat well again for the cake and refrigerate for 15 minutes.
The ideal cream for leveling the cake is ganache. It cools well and lays down perfectly on the surface. They can be used before coating the dessert with mastic. For crafting, use dark chocolate With high content cocoa beans. If the coating is to be white, reduce the amount of cream so the ganache will set better.
Ingredients:
- bitter chocolate - 100 g;
- cream - 100 ml;
- powdered sugar - 50 g.
Cooking
- Break the chocolate into small pieces, transfer to a bowl.
- In a saucepan, warm the cream with powder, do not bring to a boil.
- Pour the cream over the chocolate, wait until it melts, stir.
- Before use, the cream should stand in the refrigerator for an hour.
Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is made from mascarpone or Philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" cakes from chocolate cakes.
Ingredients:
- mascarpone - 500 g;
- cream 33% - 200 ml;
- powdered sugar - 50 g;
- vanillin.
Cooking
- Beat cold cream with a mixer until dense peaks, adding powder.
- Continuing the operation of the device, add cheese and vanilla.
- Beat until smooth and uniform texture.
Lightweight and air cream from whipped cream for the cake will turn out perfect if you impeccably follow all the rules for processing the product. It is important to ensure that the cream does not exfoliate and turn into butter. You can use a vegetable product, it whips very well, but its taste is a little sugary, add a small pinch of citric acid to balance the taste.
Ingredients:
- whipping cream - 500 ml;
- powdered sugar - 100 g;
- citric acid - 1 small pinch.
Cooking
- Beat cold cream with a mixer at high speeds.
- Add powder and citric acid.
- Cream for the cake is whipped until dense stable peaks are formed and immediately used for its intended purpose.
Perfect fit curd cream for pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystal sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, wipe it through a sieve.
Ingredients:
- curd mass - 400 g;
- powdered sugar - 100 g;
- vanillin;
- butter - 150 g.
Cooking
- Beat soft butter with powder and vanilla until the mass becomes light. You should get a white fluffy cream.
- Add cottage cheese in portions, continuing the mixer.
- Smooth white cream should refrigerate for an hour before use.
The most popular milk cake cream is custard. To thicken, flour is often added to the composition, but you can use French technology filling preparation. It will thicken due to the brewing of the yolks, as a result it comes out very tender, smooth. If desired, it can be made chocolate by supplementing the recipe with one spoon of cocoa powder.
Ingredients:
- milk - ½ tbsp.;
- sugar - 1 tbsp.;
- butter - 180 g;
- yolks - 3 pcs.
Cooking
- Pound the yolks with sugar until fluffy.
- Enter the milk, put the dishes in a water bath.
- Warm up the mass, stirring constantly, wait until the cream thickens.
- Beat soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
- The cream is used chilled.
This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delightful filling will transform the most extraordinary cakes. Its manufacturing technology is similar to custard, only as a result it comes out lighter, not greasy and not at all cloying. He will perfectly cope with the impregnation of the cakes, but they will not be able to decorate the dessert, given its light texture.
Ingredients:
- lemon - 2 pcs.;
- sugar - 100 g;
- butter - 70 g;
- egg - 2 pcs.
Cooking
- Remove yellow layer zest with a fine grater.
- Squeeze out the juice, strain from the seeds and oilcake.
- Mix juice with zest, add sugar and eggs, whisk.
- Place the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
- Add oil, stir.
- delicious cream cake will be ready to use after cooling for 2 hours.
Tasty and rich can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, the chips must be crushed with a coffee grinder or blender, so the cream will come out more homogeneous. Not much cream will come out of the indicated amount, but it will be enough to fill a cake of three layers.
Ingredients:
- white chocolate - 100 g;
- cream 33% - 100 ml;
- coconut flakes (small) - 100 g;
- butter - 100 g;
- powdered sugar - 50 g.
Cooking
- Melt the chocolate.
- Beat butter with powdered sugar.
- Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
- Turn off the device, add coconut flakes, mix with a spoon.
- Before use, the cream should be infused in the refrigerator for a couple of hours.
To decorate the cake, it is prepared according to Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time it keeps its shape perfectly. This cream is perfect for decorating a dessert, among other things, it comes out extraordinarily tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.
Ingredients:
- squirrels - 4 pcs.;
- powdered sugar - 200 g;
- citric acid - 1/4 tsp.
Cooking
- Set up a structure with water for steam bath to the fire.
- Whip egg whites in a bowl until frothy. Put in a water bath and continue to beat, adding powdered sugar.
- Beat until the mass separates from the bottom.
- Remove from heat, throw in citric acid, continue to run the mixer for another 5 minutes.
- The cream for decorating the cake is ready to use as soon as it has completely cooled.
To build intricate figures on the surface, you will need thick cream for the cake. A protein cream, butter, ganache or cheese based on mascarpone copes well with this task. For registration, you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes, they are brighter and dissolve evenly.
How to decorate a cake with cream with your own hands?
An easy way to decorate a cake with cream
Many people know how to make a cream for a cake. After all, most fillings for homemade dessert do not require the use a large number time and various components. But for those who still do not have this information, we decided to present several simple and affordable ways that will allow you to make a delicious and beautiful cake with your own hands.
Simple cream for biscuit cake
Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:
- unsalted butter - about 175 g;
- condensed milk - a standard jar;
- nuts or others additional ingredients- use as desired.
Cooking process
Before you make cream for a cake from condensed milk, you must first remove the butter and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get air and tender mass. Add a full jar of condensed milk to it and mix well.
If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.
Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. You end up you gotta get very delicious dessert with a distinct aroma of condensed milk.
cream cheese cream
Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.
So, we need:
- powdered sugar - 2 large spoons;
- large village eggs - 3 pcs.;
- cream cheese mascarpone - 250 g (standard packaging).
Cooking method
Self cooked homemade cream for the tiramisu cake better than that that is sold in powder form. Indeed, to create a delicious and healthy dessert, you should use only natural ingredients, not a set of flavors and flavor enhancers.
So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, add mascarpone cream cheese to the yellow mass and beat until smooth. uniform consistency using a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.
After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get a not very thick, but fragrant and tasty cream.
It should be noted that for the preparation of the filling for "Tiramisu" only fresh eggs. In this regard, it is better to buy them not in a store, but in the market from farmers.
Cooking a cake with sour cream
Sour cream is a versatile filling that is ideal for any cakes. With it, you can make very tasty and delicate dessert to any holiday table. For the base we need:
- village eggs - 3 pcs.;
- medium-sized sugar - a full glass;
- high-grade flour - a full glass;
- soda and vinegar - half a spoon each.
Cooking cake
Before making cream sponge cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.
After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.
Cream preparation
Cake with sour cream It cooks very quickly, but it turns out incredibly tender and tasty. For the filling we need:
- fresh sour cream with maximum fat content - 700 ml;
- powdered sugar - 1 cup.
To prepare such a filling, beat strongly milk product in a blender, and then pour powder into it and repeat the mixing procedure until you have a very lush and airy mass.
We form a dessert
After preparing the cream, they should generously grease the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.
We make cream for the "Custard" cake
Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:
- high-grade flour - about 90 g;
- sugar - about 400 g;
- fat milk - about 700 ml;
- village eggs -5 pcs.;
- vanilla sugar - on the tip of a spoon;
- unsalted butter - about 25 g;
Step by step cooking process
To make your own custard, bring to a boil. village milk. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.
After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.
Making a delicious cream for dessert from proteins
There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For him we need:
- egg whites - from 4 eggs;
- sugar is not very large - ½ cup;
- fresh cream as fat as possible - 1 cup.
How to cook?
To make air and light cream for the cake, you need to lay out egg whites into a blender and beat them strongly together with not very coarse sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get a white and airy cream that will easily take any shape you give it.
It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubules, custard and sand cakes.
Decorate the cake with cream
Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:
- unsalted butter - about 200 g;
- powdered sugar - about 8 large spoons;
- any dyes - apply to taste.
Cooking cream for decorating dessert
It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating the cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.
After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, etc. So your dessert will turn out to be more healthy and safe for health.
