Which cream is tastier for sponge cakes? Curd cream for biscuit

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

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare butter cream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble not very thick jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place on a cake plate or large dish first cake Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, level the surface of the cream so that sponge cake It turned out smooth and beautiful. Decorate the cake with candied fruits or fresh fruit, sprinkle grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

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

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color scheme, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Whip until we get a fairly thick cream. Butter cream Cocoa whips up much faster than just cream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Lubricate the cakes with the finished cream, not forgetting to first soak them in sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and most quick cream For sponge cake, whichever one can think of, and what is most important - it is trouble-free, it almost always works out. By the way, it is also very tasty, goes great with regular and with chocolate biscuit. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 sachet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, heated to room temperature butter beat with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

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

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. Let's look

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

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

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

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

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually add powdered sugar or sugar. Beat until the cream is smooth.
Spread the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Honey cake.

Custard for sponge cake

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

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thick. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Coffee cream for biscuits

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

Vanilla cream for sponge cake

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

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly enamel dishes, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

Strawberry cream for sponge cake

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

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

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova

Properly prepared cream can do crazy things any delicious sponge cake and even correct the situation if the cakes did not turn out very well. Thanks to the variety of impregnations, you can prepare desserts with different tastes and aromas. You don't need any special culinary skills to create custard. A huge advantage of the dish is that it can be used to cook not only cakes, but also pancakes, eclairs, and straws.

What is custard

This is an impregnation for baking sweet desserts, which is prepared using heat treatment ingredients - brewing. The custard for a biscuit can be thick and airy, very sweet and slightly sour, with a chocolate or milk flavor. Any of these delicacy options has a velvety texture and an amazing aroma, familiar to many from childhood.

How to do

Cream for sponge cakes It’s not difficult to prepare, but there are small nuances that you should familiarize yourself with before starting the process:

A properly prepared delicacy should be of medium thickness so that it holds its shape well.
To give an airy texture to the custard soak, beat it with a mixer or whisk.
If desired, any cream can be given the desired aroma and taste by mixing with vanillin, lemon juice or zest, orange pulp, banana puree, candied fruits or nuts.

Custard recipe for sponge cake

If you want something sweet, make a sponge cake with custard. This delicacy will not take up your time, but as a result you will be able to enjoy amazing taste. homemade dessert. There are many recipes (with photos) for its preparation, and all their complexity lies in the preparation necessary ingredients and compliance with the sequence of actions. If such difficulties do not frighten you, feel free to start baking an amazing custard cake.

Classic recipe

Time: 18 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 163 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

Sponge cake with custard prepared according to this recipe is a classic confectionery art. It is easy to make, it has a delicate texture and perfectly soaks the cakes. This airy cream for sponge cakes it has an amazing vanilla aroma and can be used for filling other delicacies - tubes, pancakes, buns, cakes.

Ingredients:

milk (3.2%) – 1 l;
granulated sugar – 0.3 kg;
egg – 4 pcs.;
flour (1 grade) – 0.12 kg;
butter (butter) – 20 g;
vanilla sugar – 10 g.

Cooking method:

Boil the milk, add sugar, stir until all the crystals dissolve.
Beat eggs with flour using a whisk or mixer.
Pour ½ part of the milk-sugar mixture into the egg mixture and stir. Pour into remaining milk.
Place on the stove, simmer over low heat until thickened.
Add butter, stir until completely dissolved.
Transfer the cream to a deep bowl, stir in vanilla sugar, cover with film, and cool.

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 74 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Quick biscuit cream is prepared from egg whites. The huge advantage of the recipe is its minimal set of ingredients and long shelf life. An important condition To create a protein custard soak, use clean dishes. The slightest presence of moisture or fat on the walls of the containers will become an obstacle to obtaining high-quality cream for the biscuit.

Ingredients:

proteins ( chicken eggs) - 3 pcs.;
water – 80 ml;
granulated sugar – 1 tbsp. l.;
citric acid - a pinch.

Cooking method:

Combine water and sugar in a saucepan, bring the mixture to a boil and simmer over low heat until thick. Check the readiness of the syrup this way: drop it into a bowl with cold water and, if a soft ball has formed, remove from the stove.
Pour in citric acid, stir with a dry wooden spoon.
Beat the egg whites with a mixer until stable peaks form.
Combine the protein mixture with the hot syrup and mix carefully.
Place the container in a bowl with ice water and continue beating until completely cooled. custard.

From condensed milk

Time: 1 hour 20 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 328 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Custard for sponge cake made from condensed milk has an amazing milky taste and rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - regular or boiled. This will change the color, consistency, and taste of the biscuit impregnation. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

condensed milk – 0.25 kg;
butter (butter) – 0.3 kg;
milk – 2 tbsp.;
flour (wheat), granulated sugar - 4 tbsp. l.

Cooking method:

Sift the flour and add it to the milk along with the sugar. Using a blender, grind the mixture until no grains remain.
Place the container with the mixture on the stove, bring to a boil, simmer for another 5 minutes, stirring constantly. Refrigerate.
Add oil, beat until homogeneous consistency. Next, add condensed milk in small portions without stopping the appliance. Place in the refrigerator for an hour.

Oil

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 339 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

Often, to prepare biscuits, confectioners use butter custard, which holds its shape perfectly. The yolks of the eggs give the impregnation a more delicate consistency, but the syrup makes it sweet and thick. You need to cook it correctly, strictly following the technology described below. The readiness of the syrup is checked with a thermometer or by the formation of a soft ball if dropped sugar mixture into a plate with cold water.

Ingredients:

butter (butter) – 0.25 kg;
yolks – 3 pcs.;
granulated sugar – 0.15 kg;
water – 6 tbsp. l.;
vanilla sugar – 1 pack.

Cooking method:

Boil the syrup from water and sugar, and when the mass reaches a temperature of 120˚C, remove from the stove.
Beat the yolks with a mixer, combine them with the caramel and continue to operate the appliance until the mixture has cooled. Add vanilla sugar.
Stir in the butter until the cream becomes smooth.

With milk

Time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 157 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

French or milk cream for biscuit prepared with the addition egg yolks, therefore has a rich yellow tint. Before preparing the delicacy, the butter must be removed from the refrigerator to soften, preferably a couple of hours before. It is also better to keep the milk a little at room temperature or slightly heat it, since it is not recommended to add it cold to the custard mixture for the biscuit.

Ingredients:

egg yolks – 3 pcs.;
sugar – 85 g;
milk – ½ l;
flour – 45 g;
butter (butter) – 0.5 tbsp. l.;
vanillin or vanilla extract.

Cooking method:

Grind the yolks with granulated sugar until the mixture turns light yellow.
Pour in milk, add flour, vanillin. Place on low heat and cook until done (thickened).
Stir in the butter until completely dissolved.

Cream for sponge cake

Time: 25-30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 348 kcal/100 g.
Purpose: dessert.
Cuisine: British.
Difficulty: easy.

This cream comes from the UK and has over liquid consistency compared to other custard delicacy options. This is due to the absence of thickeners in the form of flour and starch in the recipe. The cream is called “Anglese”, for layering cakes, filling pastries, tubes and others. confectionery it is rarely used. More often it plays the role of a sweet sauce.

Ingredients:

heavy cream– 0.5 l;
egg yolks – 5 pcs.;
sugar – 0.1 kg;
vanillin, salt - a pinch.

Cooking method:

Combine vanilla and milk in a saucepan and place on the stove. Heat, stirring continuously, without bringing to a boil.
Separately, beat the sugar and yolks until light color.
Strain the cream and reheat. When they start to boil, remove from the heat and pour in the yolks in a thin stream. Mix thoroughly, without ceasing, so that there is not a single lump.
Put the mixture on the fire again, warm it up without letting it boil, otherwise the yolks will curdle. The readiness of the cream will be indicated by a non-swimming mark on the spoon with which you stir the mixture if you run your finger over it.

Chocolate

Time: 25 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 258 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

This version of custard will not leave anyone indifferent, especially children. Any biscuit with chocolate soaked inside will disappear from the table in a matter of minutes, as its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and does not require many ingredients. You can even use this chocolate cream for filling tartlets.

Ingredients:

egg yolks – 4 pcs.;
sugar – 90 g;
cocoa (powder), flour, corn starch– 2 tbsp. l.;
milk – ½ l;
butter (butter) – 70 g;
chocolate – 1 bar;
salt - a pinch.

Cooking method:

Beat the yolks with sugar until the mixture has a light yellow hue and an airy consistency.
Add the remaining dry ingredients and mix the mixture well.
In a separate container, boil the milk, dissolve the chocolate, broken into pieces, in it.
Pour the chocolate-milk mixture into the egg white mixture in a thin stream, stirring gently. Don't add chocolate milk all at once, otherwise the proteins may curl.
Strain the resulting mixture, place on the stove and cook over low heat until a thick consistency is obtained.
Add oil, stir, cool the mixture a little. Whip the cream.

Curd

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 283 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

If you want to add pieces of fruit, berries or dried fruits to the layer, then you should prepare a thick cream for a sponge cake. For this delicacy you need to use cottage cheese, which is first ground through a sieve or blended with a blender. This way you will achieve a uniform consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

cottage cheese – 0.4 kg;
granulated sugar – 90 g;
butter (butter) – 60 g;
cream (fat) – 0.16 l;
chicken egg yolks – 2 pcs.;
flavoring

Cooking method:

Grind the cottage cheese through a sieve twice so that not a single lump remains.
Add yolks, sugar, flavoring, beat thoroughly with a blender.
Place the butter removed from the refrigerator in advance to soften.
Place the container with the mixture over low heat, cook until thickened, stirring continuously. Set aside to cool.
Whip the cream separately until thick. Combine with curd mixture when cool.

From sour cream

Time: 1 hour 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 284 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Custard for sour cream sponge cake perfectly sets off the sweetness of the cakes, adding a piquant sourness to the dessert. It is very important to use fermented milk product with a high percentage of fat content - preferably not lower than 25%. If you are worried that your sour cream is too liquid and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over a bowl so that excess moisture is removed.

Ingredients:

fat sour cream – 1 kg;
powdered sugar – 2 tbsp;
vanillin.

Cooking method:

Beat the sour cream with a mixer until thick for 10 minutes.
Continuing to work with the device, add powder in parts, and add vanillin at the end.
Place the finished impregnation in the refrigerator for an hour.

Video

Oh guys... Hello everyone! I myself don’t believe that I’m writing this, but I’ve finally matured enough to read this article... I've had this idea for many months: collect, as they say, a heap of all the recipes for my favorite (and not only my) creams, which I use for sponge cakes.

And so, thanks to your numerous requests and entreaties))) I finally decided to show off all the ins and outs of your cakes.

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

And before we start with the recipes, I’ll tell you something very important that you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate chips.

We will need:

heavy cream 33−36%, cold - 200 gr.
ricotta cheese - 400 gr.
sugar - 3 tbsp.
vanilla extract - 1.5 tsp. ( can be found here )
fruit/berry puree - 40 gr. (optional)

Preparation:

Using a mixer, beat the cold cream until stiff peaks form.
Don't beat the cream too hard or it may curdle when you mix it with the ricotta.
In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
IN last resort Add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

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

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

For this we need:

heavy cream 33−36%, cold - 375 gr.
mascarpone cheese - 360 gr.
sugar - 75 gr.
vanilla extract - 1.5 tsp.
fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

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

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

3. Cream cheese (cream cheese)

Grocery list:

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

Preparing the cream:

Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
Separately, beat the cold cream until stiff peaks form.
Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

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

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

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

Recipe:

Bring the butter to room temperature (ideally 20ºC).
While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you run your finger across it.
Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean container and cool to room temperature.
Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.

Grocery list:

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

Make the cream as follows:

In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

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

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer buttercreams in your biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

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

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

cottage cheese, dry and fatty - 500 gr.
milk - 100 ml
powdered sugar - 120 gr.
butter - 10 gr.
corn starch - 1 tsp.
vanilla extract - 1 tsp.

Recipe description:

We rub the cottage cheese through a sieve to get rid of lumps.
In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
Cool the resulting cream to room temperature, stirring occasionally with a whisk.
Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
Add vanilla essence and cooled custard to curd mass and mix with a spatula until smooth.
Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

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

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

Namely, we will need:

fat sour cream, 30% - 500 gr.
sugar - 200 gr.
vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

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

9. Yogurt chocolate cream

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

For the recipe we take:

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

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

Cooking process:

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

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

butter, softened - 200 gr.
powdered sugar - 200 gr.
white chocolate - 200 gr.
strawberries - 100 gr.

Recipe:

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

The cream is ready to use.

11. Cream Diplomat

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

Compound:

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

Cooking method:

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

IN ready cream You can add any fruit or berries you wish to the diplomat. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

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

Preparation:

In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
When the cream begins to boil and a lot appears big bubbles, remove the saucepan from the heat and cool, covering tightly cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

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

Cooking:

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

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

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

Recipe:

Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
Place finely chopped chocolate and butter in a bowl.
Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a whisk until a homogeneous, smooth consistency is obtained.
Cover the ganache tightly with cling film and leave to set for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

heavy cream - 250 gr.
mascarpone cheese - 120 gr.
powdered sugar - 50 gr.
vanilla extract - 1 tsp. (optional)
Oreo cookies - 100 gr.

Preparation:

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

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

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

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

Oh, and I’ll also add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Experienced housewife cooking delicious cakes absolutely from any products that are in the house. Sometimes she doesn't even use it exact recipe, but improvises “in the course of the play.” A novice cook is trying to bake her first cake, strictly following the instructions and weighing the ingredients down to the milligram. And how disappointing it can be when the planned cake doesn’t work out. Today we will talk about sponge cake, or rather about the cream for it. The taste and beauty of the cut cake largely depends on the latter.

Types of creams for sponge cake

You can layer the sponge cake with absolutely any cream. It is worth considering that:

if the cream is liquid (classic custard), then the sponge cake will turn out wet;
If the cream is denser (classic butter), the cake will turn out to be a bit dry.

It is best to use custard cream for a sponge cake and add butter or regular butter to it, but first soak the sponge cake with some syrup. To all creams you can add powdered nuts, berries from jam, lemon zest or sliced small cubes candied fruit.

Creams for sponge cake based on butter

For the cream, you need to take only the oil itself. good quality. Under no circumstances should you use the so-called “spread” - a mixture of creamy and vegetable oil. With such a product the cream simply will not work.

Classic white cream

Soften 300 g of butter to a very thick sour cream.
Place the butter in a mixer bowl and beat until fluffy.
After the butter turns white, add 250 g of condensed milk. Pour in the milk in small portions and whisk the cream all the time.

Cream based on boiled condensed milk

Place a sealed can of condensed milk in a saucepan and fill it with water. Bring the water to a boil and cook the condensed milk for 4-5 hours.
When the can of condensed milk has cooled, open it.
Beat 300 g of soft butter with a mixer.
Whipped lush butter post it boiled condensed milk and beat the cream until it increases in volume.

It is very good to add ground into powder to this cream walnuts. You will need half a standard glass.

Coffee cream

Prepare a classic white cream. Take 50 g more oil.
At the very end, with the last portion of condensed milk, pour 80 ml of very strong sweet coffee into the mixer bowl. Mix the cream until the color is uniform.

Creams for sponge cake based on milk - custard

Custards for biscuits require the presence of large quantity butter. In this case, the softened butter is introduced into the cream only after the latter has completely cooled. If you do not adhere to this strict rule, the butter in the cream will melt and the cream will turn out to be very liquid. Milk-based creams are good for flavoring vanilla sugar or lemon essence.

Cream with milk and yolks

Grind 2 raw egg yolks with 1.5 cups of sugar.
2 tbsp. l. mix flour with 2 tbsp. l. Sahara. Pour half a glass of cold milk over the dry ingredients. Mix well.
Bring 1.5 cups of milk to almost a boil and add the yolks with sugar and a mixture of flour with sugar and milk. When introducing the cream, stir vigorously with a whisk so that it does not burn.
When the cream thickens greatly, remove it from the heat.
Let the cream cool. To prevent a hard crust from forming on the cream, cover it with cling film and press it down with your hand so that it lies directly on the cream.
After the cream becomes cold, beat it with soft butter (200 g).

Cream based on store-bought semi-finished product

A wonderful cream for sponge cakes is obtained from custard, which is sold dry in any store.

Cook the cream, strictly following the instructions on the package.
Cool the cream under cling film.
Add 200 g of soft butter into it and beat well with a mixer.

French cream Charlotte for sponge cake

This cream is quite labor-intensive to make, but with it, even from a ready-made store-bought sponge cake, you can make an amazing cake. Just don’t forget to soak the biscuit in sweet syrup with the addition of a tablespoon of cognac or liqueur. How to prepare French cream:

Heat 0.5 cups of milk and add 6 tbsp. l. sugar and a packet of vanilla sugar. Bring sweet milk to a boil.
Beat 6 yolks with a quarter glass of cold milk.
Pour the beaten yolks with milk into a deep ladle and pour hot sweet milk into it. Mix the mixture very quickly with a whisk and place the ladle on very low heat.
Constantly stir the cream with a whisk and do not let it boil. As soon as the cream thickens greatly and air bubbles begin to form in it, remove the ladle from the heat.
Let the cream cool and only then add 300 g of softened butter and 3 tbsp. l. cocoa powder. Beat the cream with a mixer.

The biscuit goes very well with the regular one. sour cream(100 grams of thick sour cream is whipped with 100 grams of sugar). If there are no products for cream in the house, then the biscuit can be spread with any thick jam. Apricot or peaches are best suited for these purposes.

Sponge cake with cream is one of the most popular among the people and at the same time quite simple to prepare. The basis of its recipe has remained virtually unchanged over the years, but there are a huge number of options for its preparation. The main difference between them is the use of one or another type of cream. The structure of the cake, its taste, aroma and even appearance depend on the specific version of the cream.

In the articles we talked about how to make a sponge cake, in this post we’ll look at different kinds creams for sponge cake.

How to prepare cream for sponge cake?

Let us immediately clarify that cream for sponge cake can have different purposes. Most of them are used for layering between cake layers. But there is also cream for decorating the top of the cake. And there is one subtlety here. Many creams are well suited for creating a layer and for final decoration. Some, due to their consistency, can only be used as a layer. Others will make beautiful figures and ornaments, but the layer of them will not be the most ideal.

Much depends on the consistency of the cream. If it is relatively liquid, it will soak the cakes well, but will hold its shape less well when decorating the top of the cake. A thicker mixture can be used to make excellent decorative elements, but it will not always be able to soak biscuits. In such a situation, it is advisable to use a special impregnation made from sugar syrup. It will make the cakes more juicy.

You can give an example of custard, which makes very tasty sponge cakes. It is ideal for layering cakes, but is not suitable for decoration. But butter or chocolate ones are also good for decorating the top of the cake.

Recipes for creams for sponge cakes

Let's look at a few popular recipes cream for sponge cake. You can make your own changes to each recipe, add new ingredients, slightly change their proportions according to your preferences. To prepare an airy, delicate cream (for example, protein cream), you need to use only the freshest products, and the dishes must be perfectly clean. You will get a thicker custard if you use more flour. Let's start describing the recipes with the simplest, sour cream.

Sour cream

This cream recipe is probably the simplest of all. To prepare it you will need only a few of the most affordable products. At the same time, it is ideal for layering cakes, soaks them well and fills them with its own delicate taste. To biscuit cream It turned out to be the right consistency, it is advisable to use thicker sour cream, at least 15%, but preferably 20–30%.

Ingredients:

Sour cream – 500 g
Powdered sugar– 90–100 g
Vanillin – 1 pinch

Instead of powdered sugar, you can use regular sugar, but this will slightly increase the cooking time, since it will be advisable to first grind it into powder (or beat the cream much longer so that all the sugar dissolves). Vanillin can be replaced with vanilla sugar (take approximately 5–7 g, one teaspoon).

There is another version of a similar recipe, in which part of the sour cream is replaced with butter. The final product will be thicker and richer.

Preparation:

1. Cool the sour cream.

2. Place sour cream in a bowl or cup.

3. Beat the sour cream with a mixer, gradually adding powdered sugar. Please note that if you use sugar, you need to add it immediately along with sour cream and beat until it is completely dissolved.

4. When all the powder has almost dissolved, add vanillin and continue beating.

5. In a few minutes the cream will be ready. Don't beat it for too long, otherwise it may turn out too thick.

Butter cream

Another fairly simple and very common cake cream. There are also several recipe options here. So, you can replace powdered sugar with sugar, take condensed milk instead of milk (then we won’t need sugar anymore).

Ingredients:

Butter – 250 g
Powdered sugar – 200 g
Milk – 100 g
Vanillin - a pinch

Preparation:

1. Boil the milk in a saucepan and then cool to about room temperature. Pasteurized does not need to be boiled.

2. Add powder, vanillin and pre-softened butter to the cooled milk.

3. Beat the mixture with a mixer for about 4–5 minutes until a homogeneous consistency is obtained.

4. As soon as the whipped mass acquires a homogeneous and airy consistency, the cream is ready.

Sometimes the question arises of how to make the cream according to this recipe tender, homogeneous, thick enough and at the same time airy. There are two secrets here. Firstly, the oil must be of very high quality; the quality of the final product depends on it. And the second nuance is that you need to take all the ingredients at the same temperature. This will help prevent them from separating during the cooking process.

Oil cream

If you are interested in how to prepare biscuit cream with a thicker consistency, then the following recipe will do. It is quite similar to the previous one in composition. The main difference is that its recipe involves the use of eggs. Oil cream Great for decorating a cake.

Ingredients:

Butter – 250 g
Sugar – 200 g
Eggs – 2 pcs.
Milk – 50 g

Preparation:

1. Break 2 eggs into a bowl, add sugar and beat.

2. Add warm milk to the resulting mixture.

3. Heat the mixture in a water bath. Leave to cool.

4. Knead the butter, add the resulting egg-milk mixture to it.

5. Mix thoroughly.

You can add fillers to this cream to taste and get a butter-coffee or chocolate version. You can also use condensed milk instead of some of the butter.

Cream with butter and condensed milk

A very simple recipe. To prepare such a cream (it is also called “Tauride”) we need only two ingredients - butter and condensed milk. Instead of regular condensed milk, you can use boiled milk.

Ingredients:

Butter – 200 g
Condensed milk – 380 g (1 can)

Preparation:

1. Take out the oil in advance so that it warms up a little in the room and softens.

2. Beat the butter with a whisk (mixer) for about a minute until airy.

3. Add condensed milk little by little, continuing to beat. Carefully break up all lumps.

4. After adding all the condensed milk, beat for another 2-3 minutes. The dessert should turn out lush and silky.

If you take less condensed milk (regular or boiled), you can additionally add regular sugar or powdered sugar.

Protein cream

This recipe is ideal for layering cakes and for decorating. This cream has a very stable airy consistency.

Ingredients:

Egg whites – 4 pcs.
Sugar – 250 g
Lemon juice – 10 g

Preparation:

1. Break the eggs, separate the whites, pour them into a deep container.

2. Add lemon juice. Beat vigorously, obtaining stable peaks.

3. Add sugar gradually.

4. Beat until a homogeneous white air mass is obtained.

Chocolate cream

A very tasty cream, but preparing it is not so easy. It can be used as a layer, for decoration, as a filling for custard cakes, and even as a separate dessert.

Ingredients:

Milk – 500 g
Cocoa powder – 50 g
Sugar – 90 g
Starch – 90 g
Butter – 30 g
Salt - a pinch
Vanillin - a pinch

Preparation:

1. Pour into large saucepan 300 g of milk, set to heat.

2. Add cocoa, sugar, butter, and salt to warm milk. Mix.

3. Bring everything to a boil and cook for a few minutes. Stir thoroughly all the time during cooking. Remove from heat.

4. Mix the remaining milk with starch (if it is absent, you can replace it with flour).

5. While stirring the hot mixture, pour milk and starch into it in a thin stream. The cream should begin to thicken.

6. Place the pan with the mixture on the fire again. Bring to a boil and simmer for 2 minutes.

7. Remove from heat. Pour vanillin into the resulting mass. Let cool.

For this dessert, it is better to use richer milk. Vanillin can be replaced with vanilla sugar, and starch with flour.