Rarely is a celebration complete without birthday cake whether it's an anniversary, wedding or children's holiday. As they say, the holiday failed if it did not come to the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or, on the contrary, emphasize the dignity of the base. Homemade cream is much tastier and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.
Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially good for biscuit cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then, little by little, add condensed milk to the container and whisk again until the mass begins to lag behind the walls of the bowl. The custard is prepared like this:- Boil 250 g of milk and cool it.
- Mix the yolks of two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
- Enter the resulting mixture into warm milk, breaking up the lumps.
- Return the saucepan to the heat and cook, stirring, for 5-7 minutes, until the cream thickens.
These are basic cake cream recipes. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.
1) Cream for custards
INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar
COOKING:
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. room temperature and add softened butter. Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.
2) Chocolate cream for cakes and muffins
INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.
COOKING:
Mix in a small bowl powdered sugar with cocoa, set aside. In a large bowl of a stand mixer, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.
3) Curd cream
INGREDIENTS:
● 200-250 granular cottage cheese fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water
COOKING:
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.
Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. Ready curd cream I use for making cakes, desserts and as a filling, for example for custard profiteroles, pastries.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
4) Delicious Lemon Cream
INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.
COOKING:
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add. Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!
5) Simple curd thick cream for cake
INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine
COOKING:
Beat softened butter with powdered sugar and crushed vanilla sugar until whitening. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub cottage cheese through a sieve ready cream.
Whisk.
6) Custard
INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour
COOKING:
1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.
7) Cream "Ganache"
INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter
COOKING:
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without bringing to a boil, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.
If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and it will turn out thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of soft butter and whipped.
Many people know how to make a cream for a cake. After all, most fillings for homemade dessert do not require the use a large number time and various components. But for those who still do not have this information, we decided to present several simple and affordable ways that will allow you to make a delicious and beautiful cake with your own hands.
Simple cream for biscuit cake
Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:
- unsalted butter - about 175 g;
- condensed milk - a standard jar;
- nuts or others additional ingredients- use as desired.
Cooking process
Before you make cream for a cake from condensed milk, you must first remove the butter and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get air and tender mass. Add a full jar of condensed milk to it and mix well.
If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.
Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. You end up you gotta get very delicious dessert with a distinct aroma of condensed milk.
cream cheese cream
Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.
So, we need:
- powdered sugar - 2 large spoons;
- large village eggs - 3 pcs.;
- cream cheese mascarpone - 250 g (standard packaging).
Cooking method
Self cooked homemade cream for the tiramisu cake better than that that is sold in powder form. After all, to create delicious and healthy dessert should only be used natural ingredients, not a set of flavors and flavor enhancers.
So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, add mascarpone cream cheese to the yellow mass and beat until smooth. uniform consistency using a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.
After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get not very thick, but fragrant and delicious cream.
It should be noted that for the preparation of the filling for "Tiramisu" only fresh eggs. In this regard, it is better to buy them not in a store, but in the market from farmers.
Cooking a cake with sour cream
Sour cream is a versatile filling that is ideal for any cakes. With it, you can make very tasty and delicate dessert to anyone festive table. For the base we need:
- village eggs - 3 pcs.;
- medium-sized sugar - a full glass;
- high-grade flour - a full glass;
- soda and vinegar - half a spoon each.
Cooking cake
Before making cream sponge cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.
After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.
Cream preparation
Cake with sour cream is prepared very quickly, but it turns out incredibly tender and tasty. For the filling we need:
- fresh sour cream with maximum fat content - 700 ml;
- powdered sugar - 1 cup.
To prepare such a filling, beat strongly milk product in a blender, and then pour powder into it and repeat the mixing procedure until you have a very lush and airy mass.
We form a dessert
After preparing the cream, they should generously lubricate the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.
We make cream for the "Custard" cake
Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:
- high-grade flour - about 90 g;
- sugar - about 400 g;
- fat milk - about 700 ml;
- village eggs -5 pcs.;
- vanilla sugar - on the tip of a spoon;
- unsalted butter - about 25 g;
Step by step cooking process
To make your own custard, bring to a boil. village milk. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.
After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.
Making a delicious cream for dessert from proteins
There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For him we need:
- egg whites - from 4 eggs;
- sugar is not very large - ½ cup;
- fresh cream as fat as possible - 1 cup.
How to cook?
To make air and light cream for the cake, you need to lay out egg whites into a blender and beat them strongly together with not very coarse sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get white and air cream, which will easily take any shape you give it.
It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubules, custard and sand cakes.
Decorate the cake with cream
Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:
- unsalted butter - about 200 g;
- powdered sugar - about 8 large spoons;
- any dyes - apply to taste.
Cooking cream for decorating dessert
It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating the cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.
After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, etc. So your dessert will turn out to be more healthy and safe for health.
A delicious cream for sponge cake is the main component of a festive dessert. Even perfect cakes can be easily spoiled by unsuccessful impregnation. Best Recipes creams for biscuit treats are published below.
Custard for biscuit cake
Ingredients: liter of fat cow's milk, 2.5 st. spoons of high-grade flour, vanilla sugar to taste and a glass of ordinary white, half a standard pack of butter, 5 tablespoons eggs.
- Eggs with all bulk components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
- Not cold milk is poured into a saucepan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
- Melted butter is added to the almost ready cream.
It remains to beat the delicacy with a mixer at the slowest speed.
Sour cream recipe
Ingredients: 260 ml of medium-fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.
- To prepare the simplest sour cream for a biscuit cake, you need to put a pre-chilled dairy product in a deep bowl.
- Sour cream is whipped with a mixer at the slowest speed and in parallel, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
- Flavored vanilla sugar is added. The mixture continues to beat until thick.
- If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is by no means a mandatory step. After adding the thickener, the mass is re-whipped.
After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.
Curd cream for cake
Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g semi-fat cottage cheese.
- At a slow speed, the melted butter, mashed cottage cheese and vanilla extract are combined with a mixer. The mass is whipped until it becomes lush and as homogeneous as possible.
- Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, whipping with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.
According to this recipe, the curd cream for a biscuit cake turns out to be very airy and light.
Protein layer for cake
Ingredients: 120 ml filtered water, faceted glass of granulated sugar, proteins from 3 chicken eggs category C1, 1 tbsp. a spoonful of freshly squeezed lemon juice.
- First, the sand is poured with the specified amount of water. Boiled on low heat in a saucepan sugar syrup. When it is completely ready, it will be easy to roll a ball out of the mass.
- In parallel, the proteins are whipped to a dense foam. Citrus juice is added to them.
- Immediately after removing from heat, the syrup is added to whipped proteins with constant stirring.
- Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing the container of cream in a bowl of ice water.
As soon as the mass has cooled, you can coat the cakes with it.
Yogurt cream for biscuit cake
Ingredients: 420 ml of any low-fat yogurt, ¾ standard cup of boiled cold water, 1.5 st. spoons of gelatin powder, half a glass berry syrup or liquid jam.
- Gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually the package has detailed instructions how to breed it properly.
- The swollen product is transferred to a saucepan, poured with syrup or jam and heated over minimal heat. You need to constantly stir the ingredients and make sure that all the grains are dissolved.
- The mass, which has cooled to about body temperature, is combined with yogurt and actively whipped with a whisk.
Cakes smeared with the resulting yogurt cream should stand at room temperature for a couple of hours.
How to cook with chocolate?
Ingredients: 2 standard glasses fat milk, 1 full glass of granulated sugar, 4 tbsp. tablespoons dark cocoa powder, 2 tbsp. spoons of high-grade flour, 2/3 of a standard pack of butter.
- First, all dry ingredients are mixed in a saucepan.
- Little by little, not cold milk is poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
- The stewpan goes to medium heat. Its contents are brought to a boil with constant stirring.
- When the mass cools a little, oil is introduced into it.
Ready chocolate cream must be completely cooled before use.
Butter cream for biscuit
Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanilla.
- Milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, then this step can be ignored.
- Vanillin and powder are poured into the cooled liquid. Slightly softened butter is added. The mixture must be whipped for 3-4 minutes until smooth and airy.
To butter cream turned out to be thick and very tender, you need to choose a high-quality fatty oil for it.
Original lemon layer
Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard cups of filtered water, 4 tbsp. spoons of corn starch, 80 g of butter, 3 large lemons, 4 egg yolks, a full glass of granulated sugar, a pinch of table salt.
- The first thing to do is lemons. They get rid of the zest, which rubs on a fine grater. Juice is also carefully squeezed from citrus fruits.
- Mixed in a saucepan corn starch and sugar. added lemon peel and vanilla seeds.
- Water is poured into the mass and fruit juice. The saucepan is sent to medium heat, where its contents are brought to a boil.
- Egg yolks are stirred with a whisk. Half of the mixture from the previous step is introduced to them with vigorous stirring.
- The mass is sent to the saucepan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
- After removing from heat, oil is introduced into the delicacy.
It remains to cool the cream and grease the cakes with it. The product is stored under cling film.
Condensed milk option
Ingredients: 2 standard packs of quality butter, 380 g of condensed milk, 60 g of cognac.
- The butter softens to the point where it can be easily beaten with a mixer. It is processed at the low speed of the device until it becomes airy.
- Gradually, condensed milk is added to the mass. If desired, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overexpose the condensed milk until it thickens.
- AT last turn cognac is poured into the mixture. In general, any alcoholic drink. It is better to take an option without obvious flavors that can spoil the appetizing aroma of the future cake.
- A full glass of granulated sugar is poured with the indicated amount of water and boiled in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, butter is added to it. It will quickly start to melt. At this time, you need to actively mix all the components.
- Liquid honey is poured into the saucepan. The ingredients are mixed again.
- In a separate bowl, add to milk baking soda and the rest of the sugar. The liquid is brought to a boil.
- The milk will boil until the sugar crystals are completely dissolved in it. Only after that you can pour into the sweet milk mixture, slightly cooled caramel from the saucepan.
- The cream is almost ready. It remains only to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to your liking. For example, cinnamon.
When the cream is almost completely cool, it's time to start assembling and decorating the cake.
Curd fruit cream
Ingredients: 130 g of granulated sugar, a little over half a kilo low-fat cottage cheese, 60 g gelatin, 220 g fresh or canned apricots and strawberries, 2 tbsp. spoons of freshly squeezed lemon juice, 550 ml of heavy cream.
- Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
- Cottage cheese is kneaded with a fork, kneaded with sand and freshly squeezed lemon juice.
- Prepared gelatin is introduced into the mass. Products are mixed until smooth.
- The mixture is divided into two parts.
- Berries and fruits are separately mashed. Fresh apricots are pre-skinned. Canned ingredients do not need to be prepared for grinding.
- Strawberry part is added to one half, apricot part to the other. Whipped cream is added to both masses. They should be very airy and fluffy.
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.
Beat room temperature butter 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 protein cream. It is good in combination with products from shortcrust pastry. This cream is based on egg whites and sugar. But the additional ingredients and cooking technologies vary. 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 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, it is worth adding citric acid and remove the saucepan from the heat. If you don’t have a confectionery thermometer in your arsenal, focus on appearance mixtures. 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.
