Fat cream cake recipe. Flavored custards

Delicious and delicious cake with cream is considered real culinary masterpiece. It can only be done experienced chef who can handle sophisticated technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

There are many options for how to make a cream cake. The selection of the recipe depends on the type of dough and filling - custard is suitable for puff, and sour cream is suitable for biscuit. If preparing light fruity cake, then it is good to fill it with lemon or banana filling, and for an exquisite airy Napoleon, complex creams for the cake - creamy or butter.

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered butter. Additives to it are milk, cocoa, coffee, eggs and condensed milk. Custard filling is used for layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream involves using egg whites whipped with powdered sugar as a base. They decorate the surface of colored desserts, but are not used for layering cakes.

Cream filling is obtained by whipping chilled cream. It is impregnated with a biscuit, but puff or sand cakes it is better to soak with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any cream type involves the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, using homemade cream or sour cream.

Cake cream at home - recipe

Find today suitable recipe cream for the cake is not difficult, because there are the most variety of options. Useful for beginner cooks step by step recipe, which will tell you how to make the filling for the cake turn out amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, aromatic spices and strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help you make the most delicious impregnation that will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

Cooking time: 1 hour.
Number of servings: 30 persons.
Calorie content of the dish: 215 kcal.
Purpose: for dessert.
Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without an expertly crafted custard to give the cake just the right amount of sweetness and airiness.

Ingredients:

butter- 200 g;
flour - 100 g;
yolks - 6 pcs.;
milk - 1.2 l;
sugar - 250 g.

Cooking method:

Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
Put the mass on medium heat, boil, remove from heat. Cool to room temperature, add a spoonful of butter, intensively whisking the butter-milk mixture.

sour cream

Servings: 4 persons.
Calorie content of the dish: 454 kcal.
Purpose: for dessert.
Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It is characterized by intense creamy taste, consists of high-fat sour cream and quality oil. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get air filling for dessert bird's milk.

Ingredients:

butter - 150 g;
sour cream - 150 g;
sugar - half a glass.

Cooking method:

Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
All actions should be carried out gradually so that a thick foam forms.

Curd

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 270 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

A delicious fragrant layer for cakes is a curd cream for a cake with the addition of lemon zest and vanillin. A nice filling is also suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. It will turn out a festive dessert that pleases an adult and a child.

Ingredients:

lemon zest - 3 g;
cottage cheese - 250 g;
nuts - 20 g;
vanillin - a pinch;
sugar - 150 g;
heavy cream - half a glass;
water - half a glass;
gelatin - sachet.

Cooking method:

Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon peel.
Pour gelatin with water. Whip cream until fluffy.
Connect all products with curd mass, put in the refrigerator for 2.5 hours.
Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuits or puff cakes, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

cream - a glass;
gelatin - 10 g;
powdered sugar - 100 g;
vanilla sugar - 4 g;
water - half a glass.

Cooking method:

Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, add vanilla sugar in one of the steps.
gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

Cooking time: 80 minutes.
Servings: 10 persons.
Calorie content of the dish: 465 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. The mass is distinguished by a thick texture, a bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

condensed milk - 2 cans;
butter - 400 g;
nuts - 40 g.

Cooking method:

Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
Put in a bowl, add softened butter. Beat in a lush golden cream, add chopped nuts.

Oil

Cooking time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 460 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts from puff or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate the sweet taste of the filling, which will be tender and melt in the mouth at the first touch. Just lick your fingers - and if you want, you can add cocoa to get a nice chocolate flavor.

Ingredients:

butter - 250 g;
eggs - 2 pcs.;
milk - ¼ cup;
sugar - a glass.

Cooking method:

Grind eggs with sugar, add warm milk.
Warm the mixture in a water bath, cool, add soft butter.
Rub thoroughly.

Chocolate

Cooking time: half an hour.
Servings: 12 persons.
Calorie content of the dish: 444 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty of preparation: difficult.

A little harder to cook chocolate cream for the biscuit cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop orange liqueur for piquancy.

Ingredients:

dark chocolate- 450 g;
cream - 2 cups;
butter - 50 g.

Cooking method:

Grind chocolate with a food processor, pour over hot cream.
After 2 minutes, add softened butter, knead well with a mixer.
Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

Cooking time: 10 minutes.
Servings: 1 person.
Calorie content of the dish: 196 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

It is useful for novice cooks to know how to cook protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts on it, chocolate chips and coconut flakes.

Ingredients:

sugar - a glass;
water - half a glass;
egg whites - 4 pcs.

Cooking method:

Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over a flat surface.
Beat the whites with a mixer until a strong foam, add a little salt.
Pour the hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

Cooking time: 5 minutes.
Servings: 4 persons.
Calorie content of the dish: 190 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

by the most simple recipe is an option on how to make buttercream from mascarpone. This cheese with a mild, delicate taste is great for creating a creamy, fragrant impregnation that resembles a cream ice cream and is suitable for a sponge cake with a berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do diet dessert on the children's holiday.

Ingredients:

mascarpone - 250 g;
vanilla sugar - 10 g;
brandy - 10 ml;
powdered sugar - 20 g;
oranges - 1 pc.;
lemons - 1 pc.

Cooking method:

Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
Mix thoroughly cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 257 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Another simple option dessert decorations will become banana cream for the biscuit cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decoration and stuffing. home baking, fragrant biscuit cakes. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

butter - 200 g;
condensed milk - a can;
bananas - 3 pcs.

Cooking method:

Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

Butter creams for the cake suggest the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by putting the mass on gauze or a fine sieve.
More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
Oil impregnation is best done by whipping the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. Sugar syrup is better to pour in little by little, and citric acid add at the very end.
Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
Low-fat yogurt cream is good to diversify with ice cream.
To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

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 dissolved in water or hard brewed instant coffee will color the cream brown.

Cake cream at home - general principles of preparation

For getting delicious cream for a cake at home, you should take fresh, high quality and only organic 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 ready cream.

"Cloud" - protein cream for cake at home

A wonderful protein air cream, a filler for 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 the proteins whip faster, add a little citric acid to them when whipping. 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 in very carefully, as thin as possible, the syrup that has just been 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:

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 the protein cream will not work. Fat that accidentally gets into the dishes can also interfere with whipping.

If you keep fresh sour cream or cream 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.

Cream for custards

440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar

In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until homogeneous mass.
In a separate bowl, bring the milk to a boil. Next, pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Next, cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

Chocolate cream for cakes and muffins

Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp

Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.

curd cream

200-250 granular cottage cheese fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water

We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example for custard profiteroles, pastries.
Ready product with such a cream, you need to put it in the refrigerator for several hours so that it grabs.
Bon Appetit!!!

Tasty lemon cream
2 lemons
2 eggs,
40 g butter,
100 g of sugar, and if desired, a little vanilla.

We peel the lemons (part of the zest can be rubbed on a fine grater and added to the smell cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

Simple curd thick cream for cake

320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Beat softened butter with powdered sugar and crushed vanilla sugar until whitening. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.
"Custard"

2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.
Cream "Ganache"

– 200 ml cream 30%
- 200 g dark chocolate
- 50 g butter

This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.

Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.

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 slices 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 miss them curd cream. Weddings are often made with him. biscuit cakes because it turns out 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 the finished 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's good to have some powdered sugar at home, as many creams are whipped with powdered sugar rather than grit, which doesn't dissolve well in butter or yogurt.

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

Conclusion

Few people refuse to try a delicious cake with a light air 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!

I offer 5 of the simplest creams and the most delicious - for any baking.

1. Classic custard

Ingredients:

500 ml milk
200 g sugar
1 teaspoon vanillin
50 g flour
4 egg yolks

Cooking:

We grind the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!

2. Universal oil cream

Ingredients:

Butter packaging
4 chicken eggs
Sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional

Cooking:

First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. You will get a thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Add egg mixture to butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

3. Cream recipe with condensed milk and eggs

Ingredients:

Softened butter 200 g
Condensed milk 100 g
Eggs (yolks) 2 pcs.
Vanillin or liqueur

Cooking:

Beat softened butter with condensed milk. While continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or another spice, or 30-50 gr. liquor.

4. Cream of condensed milk and butter

Ingredients:

1 can of condensed milk
1 pack of butter

Cooking:

Beat butter and milk until smooth. The oil should be at room temperature. Refrigerate the cream.

5. Cream of semolina

Ingredients:

1/2 cup milk
1 tbsp semolina
1 tsp Sahara
1/2 tsp butter
1 yolk
1 tsp vanilla sugar

Cooking:

Boil milk with vanilla sugar. mix semolina With a small amount water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until a fluffy homogeneous mass. Add to it semolina in small portions, constantly whisking it with a whisk so that the cream is lush and light.

5 easiest creams - for your baking! Choose any!