There is no cake without cream. The taste and type of dessert largely depends on the layer. Even the most modest cake can become gorgeous cake, if it is properly designed.
The most delicious creams for cakes - general principles of preparation
Criteria good cream: sweet, smooth, thick. For it to turn out this way, you need to know the approach to each product.
Basic rules for preparing creams:
Sugar. Often it is replaced by powder. Added to cream for taste. If powder is indicated, then sand cannot be replaced.
Oil. It is advisable to use natural creamy product fat content 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. Do not melt or reheat before whipping.
Condensed milk. Use ordinary condensed milk with sugar or boiled milk. In the second version, the product is thicker, has a dark color and resembles caramel. Regular condensed milk is white, has creamy taste. Preliminary preparation does not require.
Cream. Used for cream heavy cream not less than 33%. Otherwise, the product will not whip into a fluffy foam.
Cocoa. For a rich chocolate flavor Sugar-free powder is used. Before adding to the total mass, it must be sifted.
To prepare the creams you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more labor-intensive.
Recipe for delicious mascarpone butter cake cream
Recipe delicious cream For sponge cake or any other with soft cakes. The mascarpone filling will make them even more tender, the dessert will melt in your mouth.
Ingredients
A stick of butter 70% fat or higher;
500 g mascarpone;
2 cups of powder;
A pinch of salt.
Preparation
1. Place the softened butter in a mixer bowl or any bowl convenient for whipping. Place the mixer in and start beating. After 5-7 minutes, high-quality oil will become light and increase in volume.
2. We begin to gradually add powder to it. For taste, add a pinch of salt.
3. As soon as all the powder has dissolved, set the mixer speed to the lowest speed.
4. Add mascarpone to the butter in parts. If the consistency of the son is not uniform, then it is better to stir separately before doing this.
5. Knead the cream at low speed and you're done!
Delicious cream for sponge cake (butter)
For this most delicious cream you will need not only quality oil, but also good condensed milk. It’s good if the jar has a GOST marking or at least contains no foreign ingredients.
Ingredients
A can of condensed milk;
350 g butter;
Vanilla bag;
1 tsp. cognac
Preparation
1. Place the butter, immerse the mixer whisk, and beat thoroughly until fluffy.
2. Add vanilla and stir.
3. Open a can of condensed milk and start adding it to the oil. But we do this in small portions, beating well each time. The mass must become homogeneous; delamination is unacceptable.
4. Beat the cream well, turn off the mixer and you can immediately grease the sponge cake!
The most delicious mascarpone cake cream with cream
A recipe for airy cream with mascarpone, of which you can make a lot. All due to the addition of whipped cream, which must certainly be full-fat. Otherwise, nothing will work and the mass will flow.
Ingredients
200 ml cream;
200 g mascarpone;
1 cup powdered sugar;
Vanilla or any aromatic as desired.
Preparation
1. Stir the mascarpone in a bowl; there is no need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to it.
2. Now let's make cream. Pour them into a clean bowl, immerse the whisks and begin to beat with a mixer.
3. As soon as the cream triples in size, begin adding powder. We don't stop whipping.
4. As soon as the powder runs out, turn off the mixer.
5. Take a spatula in your hands, start adding mascarpone to the cream, stir carefully so as not to create foam.
6. Bring the cream until smooth. Ready! You can grease the cake layers.
Recipe for delicious cream for cake with boiled condensed milk
The special thing about this delicious cake cream is its consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used for squeezing out simple figures, flowers, and cake edging.
Ingredients
A can of condensed milk;
1.5 sticks of butter;
Vanilla, cocoa, liqueur or cognac.
Preparation
1. Transfer boiled condensed milk in a bowl, knead until smooth.
2. In a second bowl, beat the butter, which should be softened.
3. Gradually add condensed milk to the butter, beat together.
4. For aroma, add vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.
Delicious cream for chocolate sponge cake
Very soft, light and airy chocolate cream, which is ideal for sponge cake. The taste will largely depend on the cocoa. Ideally, it should be dark and rich without added sugar.
Ingredients
2 spoons of cocoa;
380 g thick condensed milk;
280 g butter;
1 g vanillin.
Preparation
1. Sift the cocoa so that no lumps form in it.
2. Add condensed milk into the powder in small portions and mix well.
3. Place the previously softened butter in a separate bowl. Beat with a mixer.
4. B lush butter enter chocolate condensed milk, whisk thoroughly after each spoonful of milk.
5. Add vanilla, stir last time You can also use chocolate cream!
The most delicious cream for Charlotte cake
Perfect option the most delicious cream for cakes of all types “Charlotte”. If prepared correctly, the mass will be thick and shaped, and you can easily plant leaves and small flowers from it. One cannot help but highlight the cost of the cream, which turns out to be relatively budget-friendly.
Ingredients
250 ml milk;
400 g butter;
350 g sugar.
Preparation
1. Prepare milk syrup. Mix milk and sugar, bring to a boil.
2. While the milk is heating, beat the eggs.
3. Pour hot milk and sugar into the eggs and continue beating.
4. Transfer the mixture to the stove, stir and cook until thickened. Let cool. As the syrup cools, it will become even thicker.
5. Beat the butter until fluffy.
6. Gradually add brewed syrup. Add in small portions and stir thoroughly.
7. B ready cream You can add coloring, cocoa, vanilla. It will keep well in the refrigerator for 2 days after preparation, but the mixture must be transferred to an airtight container.
Recipe for delicious cake cream with gelatin
This cream is made from sour cream, but thanks to the addition of gelatin, it hardens well, does not spread, and is ideal for juicy and soft biscuit-type cakes.
Ingredients
15 g gelatin;
250 g condensed milk;
400 g sour cream;
Vanilla or cocoa;
50 ml water.
Preparation
1. Immediately you need to soak the gelatin. It is not necessary to use water; you can use milk in the same way; it will be even better for cream.
2. While the gelatin is swelling, you need to mix the condensed milk with sour cream. You can add vanilla and cocoa to them. Or use chocolate coffee condensed milk.
3. Taste the future cream. If you need more sweetness, add sugar or powder and stir until the grains dissolve.
4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.
5. Place the mixture in the refrigerator for 15 minutes, but do not allow it to harden.
6. Grease the cake, decorate it, and let it harden for 3-4 hours.
Delicious cream for sponge cake with cottage cheese
A version of the most delicious cream for a cake with cottage cheese. Choose a fatty and soft product so that the cream turns out tender and homogeneous.
Ingredients
10 spoons of condensed milk;
400 g cottage cheese;
200 g sour cream;
200 g butter;
0.5 tbsp. powders.
Preparation
1. Beat the cottage cheese until smooth. It is best to use a blender. If it is not there, then you can first rub the product through a sieve.
2. Beat the soft mixture. butter together with powder, add condensed milk first, and then sour cream.
3. Add softened cottage cheese, vanilla, cocoa, or any essence if desired.
4. Beat again and send tender mass into the cake.
The most delicious cream for cake with bananas
Banana cream Suitable for any chocolate and vanilla cakes. The layer turns out aromatic, tender, giving the dessert an exotic taste. If desired, you can add coconut flakes.
Ingredients
2 bananas;
10 ml lemon juice;
200 g sour cream;
1 glass of powder;
150 g butter.
Preparation
1. Beat the butter. Gradually add powder. At the end, add sour cream, spoonful at a time. You can replace the powder with sour cream with condensed milk. In this case it should be thick.
2. Peel the bananas, mash them until puree and add immediately lemon juice. If this is not done, the flesh will quickly darken and the cream will be unsightly.
3. All that remains is to stir both masses. We use cream to decorate the cakes. It is not recommended to store the mass for a long time.
Sugar and powder liquefy the mass. Therefore, you should not add more of them to the cream than indicated in the recipe.
If the consistency of the cream is not satisfactory, the mass is weak, there is no need to lubricate the cakes. The cake will float, the dessert will be hopelessly ruined. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs and coconut flakes. They thicken the mass perfectly.
If you mix products of different temperatures, the cream will separate, the mass will form grains, and water may escape.
It is not necessary to use only vanilla to flavor the dessert. You can buy essences with a variety of scents: rum, candy, fruit, chocolate, berries.
Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.
Products:
500ml. milk
200gr. Sahara
1 hour spoon of vanilla sugar
50gr. flour
4 egg yolks
How to cook:
We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!
Products:
Package butter— 200 gr
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional without it.
How to cook:
First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.
Products:
Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur
How to cook:
Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.
Products:
1 can of condensed milk
1 stick of butter
How to cook:
Beat butter and condensed milk until smooth. The oil should be room temperature. Cool the cream.
Products:
1/2 cup milk
1 tbsp. l. semolina
1 tsp. Sahara
1/2 tsp. butter
1 yolk
1 tsp. vanilla sugar
How to cook:
Boil milk with vanilla sugar. Mix semolina With a small amount water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add to it semolina porridge in small portions, constantly whisking it with a broom so that the cream is fluffy and light.
6. Mascarpone cream cheese
Try it! It is very easy to prepare, fast and inexpensive.
Products:
Cottage cheese (18% in a pack) - 200 g
Cream (33%) - 200 ml
How to cook:
Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mixture at low speed until creamy.
Mascarpone cream cheese is ready to use!
7. “Custard”
Products:
2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour
How to cook:
1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.
Custard can be used for eclairs or other pastries, cakes, and Easter cakes.
8. Butter cream"Five Minute"
The cream is so easy and quick to make, and it turns out so delicious!
Products:
Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, you can add 200 grams, more softer cream It turns out less greasy!)
Vanillin - 1 packet.
How to cook:
Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you)
The cream turns out lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).
Bon appetit!
You don't have to be a culinary master to know how to cook custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.
Custard - a simple recipe with milk
The easiest way to prepare cream for a cake.
What you will need:
- milk – 2 glasses;
- sugar – 1 glass;
- drain butter – 50 g;
- eggs – 2 pcs.;
- flour – 2 tbsp. spoons;
- vanillin – 1 teaspoon.
Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.
How to do without eggs
Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.
What you will need:
- milk – 2 glasses;
- sugar – 1 glass;
- flour – 5 tbsp. spoon;
- drain butter – 150 g;
- vanillin – 1 teaspoon.
Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until thickened.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.
Biscuit cream
Another simple recipe for making delicious cream that can be added to a sponge cake.
What you will need:
- sugar – 1 glass;
- eggs – 4 pcs.;
- sah. powder – 100 g;
- drain butter – 180 g;
- vanillin – 1 teaspoon.
Whisk the eggs together with the sugar until it is completely melted. Place this mixture over medium heat, heat slightly and stir constantly. When the mixture reaches a thick enough consistency, remove the pan from the stove to cool.
Beat softened butter with powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled sponge cakes.
Vanilla cake layer
Layer with added natural vanilla will delight dessert gourmets delicate taste and aroma.
What you will need:
- eggs – 2 pcs.;
- flour – 2 tbsp. spoons;
- milk – 1 glass;
- vanillin – 1 teaspoon;
- sugar – 1 glass.
Whisk the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.
While the milk is still hot, begin to gradually pour it into the egg-flour mixture, stirring constantly. Place it all in a heavy bottomed saucepan and return to the stove.
Don’t forget to stir - this is a very important point to ensure that the cream does not burn and that lumps do not form in it.
When the mass acquires the required consistency, the layer can be considered ready.
Cooking with milk and condensed milk
This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.
What you will need:
- condensed milk – 250 g;
- milk – 1 glass;
- flour – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- creamy fatty oil– 100 g.
Place the saucepan on slow fire and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.
Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth. For additional flavor you can use various additives. For example, a little cognac or any liqueur that has a pronounced tasty smell.
Butter custard for Napoleon
What you will need:
- milk – 1 l;
- sugar – 2 cups;
- eggs – 3 pcs.;
- drain butter – 250 g;
- vanillin – 2 teaspoons;
- flour - 3 tbsp. spoons.
Pour the flour and sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Using a whisk, whisk it all into a homogeneous mass and make sure that no lumps form. Pour milk into the pan in a thin stream, while continuing to stir.
Turn on low heat on the stove and start cooking the cream. Please note that the flour should not burn under any circumstances. As soon as the mixture begins to boil (you can tell by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After this, you can start greasing the cake layers.
Recipe for honey cake with milk
The preparation of the cream for the honey cake layer should be approached with special sensitivity. This cake has a delicate and delicate taste, which is given to it by the filling.
What you will need:
- milk – 2 glasses;
- flour – 2 tbsp. spoons;
- sugar – 1 glass;
- butter - 200 g;
- eggs – 2 pcs.;
- vanillin – 1 teaspoon.
Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanilla. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.
The most convenient thing about preparing honey cake cream is that necessary ingredients Every housewife has it on hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on low heat on the stove. After this, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid the formation of lumps and until the required degree of thickness appears. It is better to coat the cake with still hot cream.
Chocolate custard
What you will need:
- milk – 2 glasses;
- chocolate – 1 bar (100 g), you can use cocoa instead – 4 teaspoons;
- sugar – 1 glass;
- flour – 2 tbsp. spoons;
- eggs – 2 pcs.
Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture reaches homogeneous consistency, but do not beat. Otherwise, lumps will appear, which will then be difficult to get rid of.
Add the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces chocolate bar completely melted.
Half of the hot mass from the pan is mixed with the egg-flour part and whipped at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.
Protein
Protein custard can be called a universal filling for desserts. At the same time, it will not take much effort and time during preparation.
What you will need:
- sugar – 1 glass;
- eggs (whites) – 4 pcs.;
- water – ½ cup;
- lemon juice – 2 tbsp. spoons.
First of all, separate the whites from the yolks and beat them until thick. You can check readiness like this: when you turn the bowl over, the whites will remain inside and not a drop will flow down.
Syrup from water and sugar is boiled in a saucepan. When he's ready, he'll reach for the fork. Beat the egg whites at low mixer speed and gently pour in in a thin stream. sugar syrup. Then add lemon juice. You can add any flavoring, such as vanilla. You need to stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.
What you will need:
- sugar – 1 glass;
- milk – 1 glass;
- eggs – 2 pcs.;
- flour – 1.5 tbsp. spoons;
- vanillin – 1 teaspoon.
The yolks are separated from the whites and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.
Start pouring cool milk into the profiterole cream in a thin stream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, without boiling.
Not a single home holiday can be imagined without the climax - the presentation of a big and delicious cake! Whether on occasion or not, a homemade cake is already a small celebration. A delicate dessert that melts in your mouth, generously smeared with delicious cream, will definitely delight your loved ones and surprise your guests. And you can use it every time different recipes creams even for the same cakes to get new taste and make these sweet moments of life more diverse.
Delicious sour creamIncredibly easy to prepare and surprisingly tasty, sour cream is ideal for almost any cake. Cakes coated with sour cream are good to serve at children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home using sour cream, we will need:
- sour cream with at least 20% fat content - half a kilo or 3 packages of 180 grams each;
- 1 cup granulated sugar or powdered sugar.
- Place the sour cream in a deep bowl, after draining the excess moisture.
- Add sugar or powdered sugar to the sour cream.
- Start beating with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
Delicate custard
Custard is thicker than sour cream, so it is more suitable for their cakes. shortcrust pastry and biscuit. Due to the presence of eggs or egg yolks The cream takes on a very appetizing color. For classic recipe custard we need:
- milk 2.5-3.2% fat - 2 cups;
- granulated sugar - 1 cup;
- chicken eggs - 2 pieces;
- flour - 3 tbsp.
- Mix half the milk with eggs and flour.
- Pour the second half of the milk into a saucepan, add granulated sugar and put on fire.
- Stirring continuously, bring the milk to the boiling stage, but do not let it boil.
- Add a mixture of cold milk, eggs and flour to the hot milk.
- Without stopping stirring, wait until it starts to boil.
Easy curd cream
Cream based fermented milk products are incredibly popular. They are surprisingly light and do not leave a heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home using cottage cheese, we will need:
- 2 packs of cottage cheese, 180 grams each;
- sour cream 20-25% - 3 tbsp;
- sugar or powder - 1/2 cup;
- butter - a tablespoon.
- Place all ingredients in a deep bowl.
- First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
Universal oil cream
This is the most universal cream of all, which goes well with absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one piece won't do any harm. Before cooking butter cream You need to prepare the following ingredients:
- butter - 1 pack;
- condensed milk - half a glass.
- The butter must first be removed from the refrigerator and left until softened at room temperature.
- Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
- Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
- Continue beating until smooth.
Lush creamy cream
Whipped cream is used in many types of baked goods, it can be used to decorate cakes and serve as a dessert with fruit. Whipped cream based cream will go perfectly with sponge cakes. To prepare it we will need:
- heavy cream from 33% - half a liter;
- powdered sugar - 50-70 g;
- gelatin - 10 gr.
- Pour gelatin into a quarter cup of warm boiled water and leave for 1 hour.
- Pour the chilled cream into a cold deep bowl.
- Whip the cream until foam forms, gradually adding powdered sugar and gelatin.
- Continue whisking until the cream becomes thick and strong.
Prepare cream for cakes as follows: simple recipes Anyone can do it, even a novice housewife. Cakes made with homemade creams differ from store-bought ones both in quality and taste. And all because during the cooking process you put all your efforts and soul into them, and this certainly cannot be bought in any store.
Cake cream is an integral part of the dessert; it can be used to decorate a delicacy or hide minor flaws of the pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer, or create an unusual decor on the surface of the product.
How to prepare cream for a cake?
The cake cream recipe has many variations and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for sponge cake, shortbread, honey or pancake cakes.
- For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, curd or sour cream. Their use will require minimal use of syrup to soften the layers of the cake.
- If you need to make a thick, dense layer between the cakes, use butter, cream or cheese cream for the cake.
- Light cream for the cake - protein. If made correctly, it can be used as a layer between cakes and to decorate the surface of the dessert.
- Chocolate ganache cream for a cake can act as an impregnation for the cakes and a glaze for decorating the surface. IN in this case You need to take into account the quality of the chocolate; the higher the content of cocoa beans in its composition, the thicker the cream will be.
Cream for cake with condensed milk
Anyone can prepare the cake cream, the simple recipe for which is described below. There is no need to whisk, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. This filling will perfectly saturate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.
Ingredients:
- boiled condensed milk – 1 b.;
- butter – 150 g;
- vanilla and cocoa as desired.
Preparation
- Beat the butter with a mixer, adding condensed milk.
- Add vanilla and cocoa powder. Beat the cake well again and chill for 15 minutes.
The ideal cream for leveling a cake is ganache. It cools well and fits perfectly on the surface. You can use it before covering the dessert with mastic. To make, use dark chocolate With high content cocoa beans If the coating should be white, reduce the amount of cream so that the ganache will set better.
Ingredients:
- bitter chocolate – 100 g;
- cream – 100 ml;
- powdered sugar – 50 g.
Preparation
- Break the chocolate into small pieces, transfer to a bowl.
- Heat the cream and powder in a saucepan, do not bring to a boil.
- Pour the cream over the chocolate, wait until it melts, stir.
- Before use, the cream should stand in the refrigerator for an hour.
Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is prepared from mascarpone or Philadelphia; if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream is ideal for making “naked” cakes from chocolate layers.
Ingredients:
- mascarpone – 500 g;
- cream 33% – 200 ml;
- powdered sugar – 50 g;
- vanillin.
Preparation
- Beat the cold cream with a mixer to stiff peaks, adding powder.
- While continuing to operate the appliance, add cheese and vanilla.
- Beat until smooth and homogeneous.
A light and airy whipped cream for a cake will turn out perfect if you flawlessly follow all the rules for processing the product. It is important to ensure that the cream does not separate and turn into butter. You can use a product of plant origin, it whips up very well, but its taste is a little cloying, add a small pinch of citric acid to balance the taste.
Ingredients:
- whipping cream – 500 ml;
- powdered sugar – 100 g;
- citric acid – 1 small pinch.
Preparation
- Beat cold cream with a mixer at high speed.
- Add powder and citric acid.
- The cake cream is whipped until dense, stable peaks form and immediately used for its intended purpose.
Perfect Cottage cheese will do cream for pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar. Do not use crystalline sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, rub it through a sieve.
Ingredients:
- curd mass – 400 g;
- powdered sugar – 100 g;
- vanillin;
- butter – 150 g.
Preparation
- Beat soft butter with powder and vanilla until the mixture becomes light in color. You should get a white fluffy cream.
- Add cottage cheese in portions while continuing the mixer.
- Smooth white cream must refrigerate for an hour before use.
The most popular cream for milk cake is custard. To thicken, flour is often added to the composition, but you can use French technology preparing the filling. It thickens due to the brewing of the yolks, and as a result it comes out very tender and smooth. If desired, you can make it chocolate by adding one spoon of cocoa powder to the recipe.
Ingredients:
- milk – ½ tbsp.;
- sugar – 1 tbsp;
- butter – 180 g;
- yolks – 3 pcs.
Preparation
- Grind the yolks with sugar until fluffy.
- Add milk, place dishes on water bath.
- Warm up the mixture, stirring constantly, until the cream thickens.
- Beat the soft butter until fluffy, gradually pour in the cream and continue mixing until smooth.
- The cream is used chilled.
This simple cake cream has another name - curd, and it is very easy to prepare. This delicious filling will transform the most extraordinary cakes. The technology of its production is similar to custard, only as a result it turns out lighter, not greasy and not at all cloying. It will do an excellent job of soaking the cakes, but they will not be able to decorate the dessert, given its light texture.
Ingredients:
- lemon – 2 pcs.;
- sugar – 100 g;
- butter – 70 g;
- egg – 2 pcs.
Preparation
- Remove yellow layer zest using a fine grater.
- Squeeze out the juice, strain from the seeds and cake.
- Mix the juice with zest, add sugar and eggs, beat.
- Place the container in a water bath, stirring and cook for 10 minutes until the mixture thickens.
- Add oil, stir.
- The delicious cake cream will be ready to use after cooling for 2 hours.
Tasty and rich, it can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, you need to grind the shavings using a coffee grinder or blender, so the cream will come out more homogeneous. Not a lot of cream will come out of the specified amount, but it will be enough to fill a three-layer cake.
Ingredients:
- white chocolate – 100 g;
- cream 33% - 100 ml;
- coconut flakes (fine) – 100 g;
- butter – 100 g;
- powdered sugar – 50 g.
Preparation
- Melt the chocolate.
- Beat the butter and powdered sugar.
- Whip the cream until fluffy, gradually add the butter mixture and melted chocolate.
- Turn off the device, add coconut flakes, stir with a spoon.
- Before use, the cream should sit in the refrigerator for a couple of hours.
To decorate the cake it is prepared using Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time holds its shape perfectly. This cream is perfect for decorating a dessert; among other things, it is extremely tasty and completely unpretentious. If you want to paint it a bright color, use gel dyes.
Ingredients:
- squirrels – 4 pcs.;
- powdered sugar – 200 g;
- citric acid – 1/4 tsp.
Preparation
- Place the structure with water for steam bath to the fire.
- In a bowl, beat the egg whites until foamy. Place in a water bath and continue whisking, adding powdered sugar.
- Beat until the mixture begins to separate from the bottom.
- Remove from heat, add citric acid, and continue running the mixer for another 5 minutes.
- The cake decorating cream is ready to use as soon as it has cooled completely.
To build intricate figures on the surface, you will need thick cream for the cake. Protein cream, butter cream, ganache or cheese cream based on mascarpone cope well with this task. For registration you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes; they are brighter and dissolve evenly.
How to decorate a cake with cream with your own hands?
An easy way to decorate a cake with cream
