Cake cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.
One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries, in addition, such a cream has proven itself well in the creation of various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.
And the most popular cream for the cake is buttercream. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures appearing on them are made of oil cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.
Cream recipes exist great amount. good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.
Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.
The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be removed from the refrigerator in advance and allowed to soften a little. naturally lying down at room temperature. It is unacceptable to warm up, let alone melt it before whipping!
If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.
Some novice cooks often ask this question: “What kind of cream is desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.
Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick cream for the layer should not be too thick, because it will be dry and not gentle enough.
So, in today's article we will analyze the recipes for the most delicious creams for sponge cake, which have been repeatedly tested personally by me and my friends. Certainly taste qualities all recipes will be different, but for this I will try to explain as clearly as possible what will come out of it and you can choose the one you like more. I also recommend studying.
If you follow all the above recommendations, you will tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.
Ingredients:
- Butter 82.5% - 180 gr
- condensed milk - 120 gr
- cognac - 1 tsp
- vanillin optional.
Cooking method:
First of all, we prepare everything necessary products and then we start cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.
Then add condensed milk, vanillin if desired and one teaspoon of cognac. After we bring to a homogeneous state.
Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.
Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we use it for its intended purpose.
How to make cream from sour cream
There are several good ways how to cook sour cream filling for a cake at home. One of them will be presented in this article.
Ingredients:
- Sour cream 20% - 680 gr
- sugar - 150 gr
- butter - 125 gr.
Cooking method:
In order for all excess liquid to escape, preferably at night or for 5-7 hours, hang sour cream in gauze. We shift it into a small saucepan and pour sugar here (the amount is indicated above).
In the meantime, we need to cut the softened butter and beat it with a mixer, or in a food processor.
Now add the cooled sour cream mixture in small portions to the whipped butter and bring to a homogeneous state.
Here is such a gentle and elastic cream turned out.
Chocolate fondant with cream
Recently, I suddenly wanted to bake biscuit cake. The fondant for him had to be prepared from the products that were in the refrigerator - this is whipping cream and dark chocolate. It was decided to make the filling from these components.
Ingredients:
- Dark chocolate - 400 gr
- cream - 400 gr.
Cooking method:
Pour the cream into a saucepan, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.
While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.
After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.
This is such a wonderful chocolate cream.
Recipe with mascarpone
This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also for eclairs, which generally turn out to be space with it!
Ingredients:
- Mascarpone cheese - 300 gr
- sugar - 150 gr
- vanilla - 10 gr
- fat cream - 600 ml.
Cooking method:
1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.
2. Then gradually increase the speed and bring to a lush, smooth and very tasty cream.
3. This is a real lifesaver when your guests are already on the doorstep. You can cook cakes with it or put it in bowls and serve with your favorite berries or cookies.
Cooking cream from boiled condensed milk
Ingredients:
- Butter - 400 gr
- boiled condensed milk - 400 gr
- regular condensed milk - 400 gr
- orange extract - 1 tsp
Cooking method:
With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.
Now we also add in parts boiled condensed milk and mix thoroughly.
Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange peel on a fine grater and beat again.
The finished filling is quite stable, suitable both for layering cakes and for forming roses.
Video on how to make fruit cream
Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.
Bon Appetit!!!
Cream, prepared at home, is able to emphasize the taste of baking, be it biscuit cake, sand or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of whipped egg whites, sugar, butter, condensed milk and sour cream. Others are adding simple ingredients- for density and structure - gelatin, flavors - to give taste, natural dyes- for an attractive and bright look.
With cream home cake you can not only decorate, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.
Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. In the absence of a pastry bag, it can be made from baking paper or clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.
Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.
Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when mixing sour cream and heavy cream the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.
Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.
Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate the inner cakes, decorate the top layer home baking, for filling baskets and tubules.
Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy - creamy taste, light and delicate in texture, high nutritional value and light taste. Great for impregnation and decoration biscuit dough, but not combined with puff and sand dough. Shelf life in the refrigerator is up to 32 hours.
Butter cream- quite widely used for impregnation and decoration of home confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.
Preparation of cream for decorating and impregnating homemade cakes:
Based classic cream for a cake, you can experiment by adding to the mass additional ingredients to get a denser or vice versa light consistency, or to give the mass a new spicy taste. original and interesting recipes cream for home baking.
Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be room temperature.
Ingredients:
- Butter packaging;
- A sachet of vanilla powder;
- 100 ml. milk or light cream;
- 3 art. spoons of powdered sugar.
Cooking butter cream:
- Bring milk to a boil and cool slightly, dissolving in it powdered sugar and vanillin.
- Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.
Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake prepared with fresh or canned fruit and berries, chocolate chips.
Ingredients:
- Sugar - 1 cup;
- Vanillin sachet;
- Cottage cheese - 500 gr.;
- A little fat cream - 100 ml .;
- Butter - 200g.
Cream preparation:
- Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
- Pour sugar and vanilla powder into a blender, add chilled butter cut into pieces. Add cottage cheese and beat until smooth.
- You can adjust the density and lightness of the cream by adding cream.
- To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.
The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.
Ingredients:
- Chicken eggs - 3 pcs.;
- 3 lemons or 5 limes;
- Sugar sand - 150 gr.;
- Butter - 100g.
Cream preparation:
- Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
- Transfer the zest from a small saucepan, add sugar and mix the mass.
- Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
- As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
- Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.
As you know, a traditional cake or pastry cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Luckily, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.
Cream cream "Five minutes"
If you are thinking about how to make cream for a cake at home without spending a lot of time and effort, then be sure to take into account this recipe. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other most variety of options baking. So, we propose to find out what we need in order to make buttercream.
Ingredients
To prepare this delicious and gentle cream we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out more tender and less greasy), vanilla sachet.
Cooking process
Creamy homemade cream pretty easy to do. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. V last resort for this purpose, you can use a whisk, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.
How to make lemon curd?
If you want to pamper your household or guests with pastries with original taste be sure to check out this recipe. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon lemon peel, 5 tablespoons of butter and a pinch of salt.
Let's move on to cooking
In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream on water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then cover the dish tightly. cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream 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 connect curd mass with cream and sugar and beat well with a mixer. Delicious cream ready! Bon Appetit!
How to make cake cream at home: biscuit cream recipe
If you are planning to cook a biscuit, then this light, delicate and airy cream will go well with it. To make it, you need only two products: a can of condensed milk and butter (180 grams). The process of making cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the oil in a deep bowl and start beating with a mixer. When it softens, we begin to add a little condensed milk. We continue to beat the mass until uniform consistency. Biscuit cream should be airy and strong. It fits perfectly on pastries, retains its shape and adds flavor to the main culinary product. Bon Appetit!
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 classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved by millions of our compatriots. To prepare it, we need following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
In a small saucepan combine eggs, flour and sugar. Blend these ingredients until smooth. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Cream custard ready! You can use it for "Napoleon" or other culinary products. Bon Appetit!
Protein Custard
To prepare a protein cream, use whipped with granulated sugar or powdered sugar. egg whites. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking we need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular 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 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.
I love homemade. And even if there is no time to decorate them, their taste is always excellent. And very often the question arises, what kind of cream to prepare. I offer you a few cake creams that are most commonly used.
Custard
We will need:
- 1 cup of sugar
- 0.5 l milk
- 2 tbsp. spoons of flour
- 4 yolks
- 1 teaspoon vanilla sugar
Cooking:
Grind the yolks with sugar, flour and vanilla until smooth. Bring the milk to a boil, cool slightly and carefully pour the milk into the eggs, mix. Next, put the mass on the fire and cook, stirring, until thickened.
Cream is ready!
Custard
One more recipe custard. These recipes are very similar, choose which one you like more.
We will need:
- 1.5 cups of milk
- 2 eggs
- 1 cup of sugar
- 2 tsp butter
- 2 tsp flour
- 1 teaspoon vanilla
Cooking:
In a saucepan, mix the flour with the eggs until the lumps disappear.
Pour milk into another saucepan, add sugar and bring to a boil, stirring.
Pour the milk into the flour in a thin stream, stirring vigorously.
We put the pan with the cream on a small fire and heat until thickened, stirring constantly. Do not bring to a boil!
Remove the thickened cream from the heat, add butter to it and vanilla sugar. Mix well and cool quickly (you can put in cold water).
I use this cream for mine. Can also be used for rolls, eclairs and cakes.
Cream with condensed milk
We will need:
- 200 g butter
- 100 g condensed milk
- 2 yolks
- vanillin
Cooking:
We take the butter out of the refrigerator so that it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.
To add flavor, add vanillin or 30-40 grams of cognac or liquor to the cream.
Cream with condensed milk and butter
This is probably the easiest recipe for a delicious cream.
We will need:
- 1 can of condensed milk
- 1 pack of butter
Cooking.
Beat softened butter and condensed milk until smooth. Ready cream refrigerate and coat or stuff cakes.
Universal oil cream
We will need:
- 1 pack of butter
- 4 eggs
- 1 cup of sugar
- 100 g powdered sugar
- a pinch of vanilla
Cooking:
Crack the eggs into a heavy bottomed saucepan and mix them with the sugar. Put the pot on slow fire and cook, stirring constantly, until a thick mass is obtained. Remove from heat and cool while continuing to stir. In another bowl, beat the butter with the icing sugar and add to the egg mass. For flavor, add a pinch of vanilla. We store the finished cream in the refrigerator. Butter cream should be applied only to cooled cakes!
Butter cream
Another option for buttercream. Very easy and quick to prepare and very tasty!
We will need:
- ¾ cup milk
- 250 g butter
- 200 g powdered sugar
- 1 packet vanillin
Cooking:
Boil milk and cool it to room temperature. Add softened butter, powdered sugar and vanilla to it.
Beat the cream with a mixer at low speed until smooth. If there is no mixer, then beat with a whisk. I do not advise using a blender, with its help the cream does not whip well.
The cream is pearlescent, delicate, lush with vanilla flavor.
Cream of semolina
I often smeared cakes with this cream when the children were small. And it also reminds a little "bird's milk".
We will need:
- 1 glass of milk
- 2 tbsp. spoons of semolina
- 250 g butter
- 1 can of condensed milk or 1 cup of sugar
- zest of half a lemon
Cooking:
Pour a little cold milk into the semolina and stir so that there are no lumps. Then add all the milk and cook over low heat semolina, stirring constantly. The porridge should be thick. Beat the butter and sugar with a mixer at medium speed until white. Add the zest of half a lemon to the oil (if there is no lemon, you can add vanillin). Add the cooled semolina and beat well again. The cream is soft, so put it in the refrigerator for a while.
Now you can decorate cakes, layer cakes, or you can serve them as a separate dessert.
coffee cream
We will need:
- 3 art. spoons of sugar
- 1 glass of strong coffee
- 2 egg yolks
- 50 g butter
- 2 tbsp. spoons of flour
- 0.5 cup cream 20%
Cooking.
Cook first strong coffee: 2 tbsp. spoons ground coffee Pour in a glass of water and bring to a boil, stirring occasionally.
In a frying pan, brown 1 tbsp. a spoonful of sugar, add a little hot water and make syrup. Mix syrup with coffee. The toasted sugar gives the cream a darker shade.
Beat egg yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thickened. Add oil and cool.
If you are with instant coffee then weld first milk cream and then fill it with instant coffee.
