If the holiday begins with a cake, then the cake itself starts with cream. Creamy, butter, custard, protein, ganache, cottage cheese ... There are a million options, but the main names are just that. However, each has something to say. And everyone needs to try.
Butter cream
So oily. The most classic one possible. It was popular in the Soviet Union both in production and in the kitchens of housewives. Holiday symbol. Dense, glossy, heavy. Perfect for layering biscuits.
The simplest version of it sounds like this:
- butter - 200 g;
- condensed milk - 300 g.
Oil room temperature beat at high speed until fluffy. Without stopping beating, pour in the condensed milk in a thin stream. As soon as the mass has become glossy, homogeneous and lush, the cream is ready.
Cream "Charlotte"
If you are one of those who are ready for complex technologies and exquisite tastes, —keep the recipe butter cream entitled "Charlotte". It is ideal for leveling and decorating cakes, suitable for filling custards.
Ingredients:
- butter - 250 g;
- sugar - 190 g;
- chicken egg - 1 pc.;
- milk - 150 g;
- vanilla sugar - 1 tsp (grind into powder);
- alcohol (cognac, rum, liquor, etc.) - 1 tbsp.
In a heavy bottomed saucepan, mix milk and egg until smooth. Add sugar and cook over low heat until boiling. After boiling - a few more minutes. Until the syrup thickens. Remove from heat, stirring occasionally, cool the resulting mass.
At this time, in a separate bowl, beat the butter at room temperature with vanilla powder.
If the syrup is already cold , carefully add it to the oil, continuing to beat. For a special flavor, add alcohol to the cream.
Protein cream
The next most popular is protein cream. It is good in combination with products from shortcrust pastry. This cream is based on proteins. chicken eggs and sugar. But additional ingredients and cooking techniques are different. The simplest version is a no-brew cream.
Ingredients:
- egg whites- 60 g;
- sugar - 120 g;
- citric acid - on the tip of a knife.
Beat egg whites with sugar until stiff peaks. When finished, add a pinch of acid. Ready!
despite the ease of preparation, many housewives are confused by thermally unprocessed protein. Therefore, below is a recipe for a protein Custard. Ingredients should be calculated as follows: sugar is 2 times more than proteins. Water is 4 times less than sugar.
Custard protein cream
Ingredients:
- proteins - 100 g (from 3 chicken eggs);
- sugar - 200 g;
- water - 50 ml;
- citric acid - at the tip of a knife;
- vanilla - 3 g.
In a saucepan, mix sugar with water and begin to boil. This should take about 5 minutes. At this time, you can beat the egg whites. If the protein mass has increased in volume and thickened, vanilla can be added. When the syrup reaches about 120 degrees, add citric acid and remove the saucepan from the heat. If you don’t have a confectionery thermometer in your arsenal, focus on the appearance of the mixture. The sugar crystals should dissolve, and the syrup itself should flow off the spoon in a continuous stream. As soon as the syrup is ready, without stopping whipping, pour it into the protein mass in a thin stream. When the cream thickens, becomes very dense and glossy, it can be used.
curd cream
If you find it difficult to imagine what it tastes like, remember the legendary Narcissus cake. Yes, this cream is surprisingly good both as a separate dessert and as a layer for biscuits. At the heart of the cream, of course, cottage cheese. But the additional ingredients may be different. Most classic version- with butter.
Ingredients:
- cottage cheese (maximum% fat content) - 250 g;
- butter - 50 g;
- powdered sugar —250-300 g (focus on your taste, it is not forbidden to sweeten);
- vanilla sugar - 1 tsp
Grind cottage cheese with vanilla sugar until smooth. Add room temperature butter and beat with a mixer at medium speed. Then gradually add powder, continuing beating.
BUT here is more gentle and air version:
- cottage cheese - 250 g;
- whipping cream - 200 ml;
- vanillin - 1 tsp
- powdered sugar - 100 g (focus on your taste).
Start by whipping the cream until stiff peaks form and refrigerate. Then grind the cottage cheese with vanilla until smooth, beat the resulting mass with a mixer at medium speed. Spoonful add the powder, without stopping beating. Now in curd mass fold in the whipped cream with a spatula. Stir gently until completely smooth.
Custard
There is an opinion that it is almost the most difficult of all possible. Probably because he walks hand in hand with Napoleon cake and French eclairs. But in fact, its preparation is by no means difficult.
Ingredients:
- chicken eggs - 3 pcs.
- vanilla sugar - 1 tsp
- milk - 0.4 l.
- granulated sugar - 0.2 kg.
- wheat flour - 3 tbsp. l. (with a slide).
Place milk in a heavy bottomed saucepan over medium heat. At this time, mix eggs, 2 types of sugar and flour in a separate container. Pour the egg mixture that has become homogeneous in a thin stream into boiling milk. Boil, stirring constantly until thickened. Remove from heat and allow cream to cool to room temperature.
ganache
Ganache is a cream made from chocolate and cream. Like butter, it is suitable for leveling, decorating and layering cakes. It is a good coating for mastic and an excellent filling for candies. In its creamy-butter version, ganache looks like this.
Ingredients:
- bitter chocolate - 200 g;
- cream 33% fat - 120 ml;
- butter - 80 g.
Place the cream in a heavy-bottomed pot and bring almost to a boil. After removing the container with cream from the heat, pour finely broken chocolate into it and mix with a whisk until smooth. When the mixture becomes warm, add room temperature oil. It should give elasticity and glossy shine. After cooking, cover the ganache cling film, as they say, “in contact”, and send it to the refrigerator for a couple of hours. If the cream is needed more magnificent, beat the already chilled ganache with a mixer.
Cream cheese cream
And finally, the “youngest” cream is cream cheese. Became widely popular over the past couple of years, and I think this is just the beginning. Good in combination with a biscuit and as a base for various mousses.
Ingredients:
- creamy cottage cheese(salty) - 300 g;
- cream 33% fat - 200 ml;
- powdered sugar - 80-110 g (to your taste).
We start with cream. Beat them to dense peaks, gradually introducing powdered sugar. Thoroughly grind the cheese until a homogeneous elastic state. Gently mix the two masses with a spatula. We cover the container with cling film and send it to the refrigerator to infuse. After half an hour, the cream is ready.
In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!
1. Buttercream Charlotte
Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. Cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%
Ingredients per 250 g of cream:
- Butter - 100 g
- Sugar - 90 g
- Egg yolk - 1 pc.
- Milk - 65 g
- Cognac - 1 tbsp. l.
Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can divide it with a knife into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.
First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In my own way appearance the syrup should resemble condensed milk.
Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.
Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.
Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. Vanilla sugar you can combine with regular and add to egg syrup during its preparation or you can grind into powder and add to cream at the very end of whipping.
This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.
- Butter with a fat content of 82% - 150 g
- Powdered sugar - 70 g
- Condensed milk - 60 g
- Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
- Cognac (or any other strong alcohol) - 1 tsp
- Cocoa powder - 15 g
Take all foods out of the fridge ahead of time to keep warm. Add the sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).
Add the condensed milk little by little, stirring thoroughly each time. AT ready cream add cognac or liqueur. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.
3. Cream with mascarpone
Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.
In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.
- Cold fat cream (33-36%) - 375 g
- Mascarpone - 360 g
- Sugar - 75 g
- Vanilla extract - 1.5 tsp
- Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g
Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.
At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.
4. Protein cream
Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. To protein jewelry firmly kept their shape, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with a delicious golden brown crust.
- Protein of one egg - 1 pc.
- Sugar - 60 g
- Vanilla sugar - 1/2 sachet
Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.
5. Curd cream
This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.
- Curd - 185 g
- Butter - 70 g
- Powdered sugar - 50 g
- Condensed milk - 15 g
- Vanilla sugar - 1/2 sachet (to be ground into powder)
- Cognac (or other aromatic strong alcohol) - 1 tbsp. l.
Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.
Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.
6. Cream "Plombir"
7. Custard sour cream for sponge cake
I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. Tell me about a new way sour cream, in which flour, egg, sour cream are brewed in a water bath.
- Sour cream 20% - 300 g
- Eggs - 1 pc.
- Flour - 2 tbsp. l.
- Sugar - 120 g
- Vanilla extract - 1 tsp
- Butter - 250 ml
Mix egg, sour cream, vanilla, sugar and flour, place on water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.
The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.
8. Cream cheese
Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.
- Curd cheese - 340 g
- Butter - 115 g
- Powdered sugar - 100 g
- Vanilla extract - 2 tsp
Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on high speed, then add the cream cheese and beat again with a mixer.
The butter should be at room temperature, softened and well whipped. Cream cheese, on the contrary, should be very cold, fresh from the refrigerator.
9. Chocolate ganache
The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for aromatization and taste.
- Dark chocolate (70%) - 100 gr.
- Cream (33%) - 50 ml.
- Oil - 10-15 gr.
The butter in this cream is added more for shine than texture, so it's in a small amount.
The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.
It is important to remember the following proportions for milk, white and dark chocolate:
White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter
Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter
Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.
Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.
10. Cream of condensed milk and butter
- Soft butter - 200 g
- Condensed milk good quality(in tin cans) - 200 g
- Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol
The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.
Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.
In Pirogeevo there is a variant of this cream
As you know, a traditional cake or pastry cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Luckily, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.
Cream cream "Five minutes"
If you are thinking about how to make cream for a cake at home without spending a lot of time and effort, then be sure to take into account this recipe. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other most variety of options baking. So, we propose to find out what we need in order to do butter cream.
Ingredients
To prepare this delicious and gentle cream we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out more tender and less greasy), vanilla sachet.
Cooking process
Creamy homemade cream is quite simple to make. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. AT last resort for this purpose, you can use a whisk, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.
How to make lemon curd?
If you want to pamper your household or guests with pastries with original taste be sure to check out this recipe. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon lemon peel, 5 tablespoons of butter and a pinch of salt.
Let's move on to cooking
In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream in a water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream cool, you can cover the prepared culinary product with it.
cream cheese recipe
If you follow your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard cream or custard with a curd analogue. It is less high-calorie, and also contains substances useful for our body. In order to cook curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of cream 33%, three-quarters of a glass of granulated sugar.
Cooking curd cream
The process of preparing this culinary product will take you no more than 10 minutes. First you need to cool the cream well, and then beat it with sugar in a deep bowl. We put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. Delicious cream ready! Enjoy your meal!
How to make cake cream at home: biscuit cream recipe
If you are planning to cook a biscuit, then this light, tender and air cream. To make it, you need only two products: a can of condensed milk and butter (180 grams). The process of making cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the oil in a deep bowl and start beating with a mixer. When it softens, we begin to add a little condensed milk. We continue to beat the mass until uniform consistency. Biscuit cream should be airy and strong. It fits perfectly on pastries, retains its shape and adds flavor to the main culinary product. Enjoy your meal!
Custard classic
One of the most popular and delicious options for filling and decorating cakes and pastries in our country, no doubt, is custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved by millions of our compatriots. To prepare it, we need following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
In a small saucepan combine eggs, flour and sugar. Grind these ingredients to homogeneous mass. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Cream custard ready! You can use it for "Napoleon" or other culinary products. Enjoy your meal!
Protein Custard
To prepare a protein cream, egg whites beaten with sugar or powdered sugar are used. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking we need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular granulated sugar, 30 ml of water and one teaspoon of lemon juice.
Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very simply. It is necessary to scoop up the syrup with a teaspoon. If the liquid drains in a thin stream, similar to a thread, then the syrup is not yet ready. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable, and you will not be able to cover the cake or pastry with it.
We continue cooking. Beat well-chilled egg whites until thick. Then gradually begin to pour in hot syrup to them, while not ceasing to beat. After pouring all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. Custard protein cream is ready! It is best used to top cakes and pastries.
So, today we found out how to make cream cake at home. Of course, the options for this culinary product are not limited to the recipes we have proposed. Plus, you can always experiment with ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.
Butter cake cream is considered a classic due to its stability and ease of preparation. confectionery art. He is able to cope with various tasks: whether it is the rose-flowers in the Malaysian technique or giving clear forms to the dessert before coating with fondant. A large number of different recipes its preparations allow you to radically change the taste of the cake, even if the usual classic biscuit is used as cakes.
The classic butter cream is easy to prepare and is suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.
For the classic version, use:
- 200 gram pack of cream. oils;
- 160-180 g of powdered sugar;
- 30-45 ml cow's milk.
Cooking step by step:
- At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
- First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
- The finished cream will be lush, shiny and smooth. If desired, it can be given berry, coffee or chocolate taste by adding a little berry syrup, coffee or cocoa.
Sweet layer with condensed milk
Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.
What you need for the cream:
- 300 g cream. oils;
- 400 g of condensed milk (can be boiled).
Cooking method:
- With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
- After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.
It often happens that the butter cream on condensed milk exfoliates. This may be due to a temperature difference between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.
Recipe for custard filling with butter
This custard cream is quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has incomparable taste melting on the tongue of coolness and immediately from the refrigerator.
List of products used:
- 200 g cream. oils;
- 200 ml of water;
- 200 g of granulated sugar;
- 50 g flour.
Cooking algorithm:
- Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
- Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
- Not hot but warm custard base put butter, cut into small arbitrary pieces at room temperature.
- Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
- The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.
Sour cream butter cream
The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a biscuit cake with sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.
For a layer of one medium cake you will need:
- 200 g cream. oils;
- 200 g of powdered sugar;
- 350 g of sour cream with a fat content of 20-30%;
- vanillin to taste.
We prepare as follows:
- All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
- Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
- Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.
With added chocolate
Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.
To prepare it, you need to take:
- 105 g cream. oils (82% fat);
- 180 g dark chocolate;
- 75 g heavy cream(from 30%).
Cooking:
- Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to steam bath and heat until the chocolate is completely melted.
- When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
- Cover warm ganache with cling film in contact and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can proceed to decorate the cake.
Protein-oil cream
The base of this cream is protein custard which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.
The proportions of butter and ingredients for the Swiss meringue will be as follows:
- 90 g raw hen egg whites (approximately 3 C1 egg whites);
- 200 g of granulated sugar;
- 250 g cream. oils.
How to cook:
- Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
- Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
- Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from steam bath and beat until completely cool.
- The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.
Option with cottage cheese
A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff tubes. It is important that the cottage cheese is not dry and not sour. The fatter this one will be fermented milk product, the better the result will be.
For a serving of butter-curd cream you need to take:
- 300 g cream. oils;
- 300 g of powdered sugar;
- 500 g of tender fatty cottage cheese;
- vanilla or lemon zest for flavor.
Cooking steps:
- Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The task is to achieve the most homogeneous consistency so that the finished cream is smooth.
- Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).
- Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to whipped butter.
French Charlotte Recipe
"Charlotte" can be safely called a universal cream, they can be re-layered biscuit cake, it is beautiful as part of the "Kyiv" cake. And the way this cream holds its shape makes it an ideal mass for creating creamy flowers and leveling the cake before covering with fondant.
The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:
- 300 g cream. oils with a fat content of 73.0%;
- 180 ml of milk;
- 1 selected egg of category C0 or C1;
- 240 g of granulated sugar;
- 3 g vanilla powder;
- 20-25 ml brandy optional.
Progress:
- Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
- Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
- The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
- Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kyiv") is ready.
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 of the highest percentage of fat content. 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. Cooking Variations protein cream also a lot: 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 a few hours, then tightly cover the container with cream with cling film and send it 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 cream is 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
- Let the butter sit at room temperature first to soften. 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 make a 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 there.
- 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 video of the preparation of buttercream. 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. Such an oily mass 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 citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a 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, what incredible things can be created from such a mass beautiful jewelry for desserts, it can be eaten 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 to cook a classic version of 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 novice hostess and are looking for which simple and quick cake decorating cream is best, this is exactly the option. With it you will give an even shape ready 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. Recipes for these and more delicious sweets you will find on our website in the section Cakes and pastries. Custard - a recipe with photos and videos. Grandma Emma shares a video recipe Custard— 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. This is rather an emergency help for the hostess, when there is simply not enough time to mess with 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. Guided by the recipe, when whipping you will get natural oil 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 of 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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