Make a cream cake at home. Custard for cake at home

Delicious and delicious cake with cream is considered real culinary masterpiece. It can only be done experienced chef who can handle sophisticated technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

There are many options for how to make a cream cake. The selection of the recipe depends on the type of dough and filling - custard is suitable for puff, and sour cream is suitable for biscuit. If preparing light fruity cake, then season it well with lemon or banana filling, and for an exquisite airy Napoleon fit complex creams for the cake - creamy or butter.

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered butter. Additives to it are milk, cocoa, coffee, eggs and condensed milk. Custard filling used for layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream is supposed to be used as a base egg whites whipped with powdered sugar. They decorate the surface of colored desserts, but are not used for layering cakes.

Cream filling is obtained by whipping chilled cream. It is impregnated with a biscuit, but puff or not juicy cakes it is better to soak with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any cream type involves the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, using homemade cream or sour cream.

Cake cream at home - recipe

Find today suitable recipe cream for the cake is not difficult, because there are the most variety of options. Useful for beginner cooks step by step recipe, which will tell you how to make the filling for the cake turn out amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, aromatic spices and strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help you make the most delicious impregnation that all friends, relatives and guests will like in honey cakes and anthills.

Custard classic

Cooking time: 1 hour.
Number of servings: 30 persons.
Calorie content of the dish: 215 kcal.
Purpose: for dessert.
Cuisine: author's.

Puff or sand cakes grease well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without a skillfully crafted custard to give the cake just the right amount of sweetness and airiness.

Ingredients:

butter - 200 g;
flour - 100 g;
yolks - 6 pcs.;
milk - 1.2 l;
sugar - 250 g.

Cooking method:

Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
Put the mass on medium heat, boil, remove from heat. Cool to room temperature, add a spoonful of butter, intensively whisking the butter-milk mixture.

sour cream

Servings: 4 persons.
Calorie content of the dish: 454 kcal.
Purpose: for dessert.
Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It is characterized by intense creamy taste, consists of high-fat sour cream and quality oil. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get air filling for dessert bird's milk.

Ingredients:

butter - 150 g;
sour cream - 150 g;
sugar - half a glass.

Cooking method:

Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
All actions should be carried out gradually so that a thick foam forms.

Curd

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 270 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

A delicious fragrant layer for cakes is curd cream for a cake with the addition of lemon zest and vanilla. A nice filling is also suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or garnish with fruit. It will turn out a festive dessert that pleases an adult and a child.

Ingredients:

lemon zest - 3 g;
cottage cheese - 250 g;
nuts - 20 g;
vanillin - a pinch;
sugar - 150 g;
heavy cream- half a glass;
water - half a glass;
gelatin - sachet.

Cooking method:

Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon peel.
Pour gelatin with water. Whip cream until fluffy.
Connect all products with curd mass, put in the refrigerator for 2.5 hours.
Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuits or puff cakes, shortcrust pastry and tubes. Gives a special taste to the filling vanilla sugar, and to keep her shape, use gelatin.

Ingredients:

cream - a glass;
gelatin - 10 g;
powdered sugar - 100 g;
vanilla sugar - 4 g;
water - half a glass.

Cooking method:

Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, add vanilla sugar in one of the steps.
gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

Cooking time: 80 minutes.
Servings: 10 persons.
Calorie content of the dish: 465 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. The mass is distinguished by a thick texture, a bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

condensed milk - 2 cans;
butter - 400 g;
nuts - 40 g.

Cooking method:

Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
Put in a bowl, add softened butter. Beat in a lush golden cream, add chopped nuts.

Oil

Cooking time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 460 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts from puff or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate the sweet taste of the filling, which will be tender and melt in the mouth at the first touch. Just lick your fingers - and if you want, you can add cocoa to get a nice chocolate flavor.

Ingredients:

butter - 250 g;
eggs - 2 pcs.;
milk - ¼ cup;
sugar - a glass.

Cooking method:

Grind eggs with sugar, add warm milk.
Warm the mixture in a water bath, cool, add soft butter.
Rub thoroughly.

Chocolate

Cooking time: half an hour.
Servings: 12 persons.
Calorie content of the dish: 444 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty of preparation: difficult.

A little harder to cook chocolate cream for the biscuit cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop orange liqueur for piquancy.

Ingredients:

dark chocolate- 450 g;
cream - 2 cups;
butter - 50 g.

Cooking method:

Grind chocolate with a food processor, pour over hot cream.
After 2 minutes, add softened butter, knead well with a mixer.
Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

Cooking time: 10 minutes.
Servings: 1 person.
Calorie content of the dish: 196 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

It is useful for novice cooks to know how to cook protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts on it, chocolate chips and coconut flakes.

Ingredients:

sugar - a glass;
water - half a glass;
egg whites - 4 pcs.

Cooking method:

Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over a flat surface.
Beat the whites with a mixer until a strong foam, add a little salt.
Pour the hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

Cooking time: 5 minutes.
Servings: 4 persons.
Calorie content of the dish: 190 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

The simplest recipe is how to make mascarpone buttercream. This soft cheese delicate taste excellent for creating a creamy flavored impregnation reminiscent of cream ice cream and suitable for a sponge cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do diet dessert on children's holiday.

Ingredients:

mascarpone - 250 g;
vanilla sugar - 10 g;
brandy - 10 ml;
powdered sugar - 20 g;
oranges - 1 pc.;
lemons - 1 pc.

Cooking method:

Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
Mix thoroughly cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 257 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Another simple option desserts will be banana cream for sponge cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decoration and stuffing. home baking, fragrant biscuit cakes. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

butter - 200 g;
condensed milk - a can;
bananas - 3 pcs.

Cooking method:

Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

Butter creams for the cake involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by putting the mass on gauze or a fine sieve.
More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
Oil impregnation is best done by whipping the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. sugar syrup it is better to pour in little by little, but citric acid add at the very end.
Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
Low-fat yogurt cream is good to diversify with ice cream.
To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!

Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets of creating birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!

By focusing on taste qualities dessert, do not forget about the design. An integral part of the creation of the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the "head of the holiday", and finally arrange all the cherries on the cake.

Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who does simple cakes delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different kinds creams for decorating the cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic version.

Oil

His classic recipe quite simple in execution and accessible to novice housewives. You can even make figurines different forms. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!

Butter 82.5% - 400 g;
Powdered sugar - 400 g;
Milk - 100 ml.

1. Soften the prepared butter with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.

Egg whites - 5 pcs.;
Powdered sugar - 400 g;
Lemon juice - 5 ml.

1. Beat the prepared proteins, they should be at room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Here are some tips for making the right custard:

only fresh milk with sufficient fat content, about 3-3.5%;
flour of the highest grade;
if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
density can be adjusted by the amount of flour;
having a neutral taste, goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk 500 ml;
Flour 120 g;
Powdered sugar 230 g;
Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out a dense homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which must not be stopped until the cream is ready.
7. Put the semi-finished cream on a very slow fire.
8. Stir until the desired consistency is formed.
10. Add chopped butter, vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!

Cream with a fat content of 33-35% - 400 ml;
Powdered sugar - 150 g;
Citric acid - 2 g.

1. Chill the cream ahead of time. Next, beat thoroughly until a fluffy foam is formed.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.

By the way, such a buttercream will be great option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you simple recipe magic cream! He will become the best option for impregnation of a biscuit cake, while also relevant for decoration!

Butter - 150 g;
Sour cream - 150 g;
Powdered sugar - 100 g.

1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!

Cream Charlotte

It is refined, thin and delicate. There are plenty of decoration options too! From it you can make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

Egg yolks - 5 pcs.;
Powdered sugar - 200 g;
Milk - 150 ml;
Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Rub the egg yolks well.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.

It turns out luxurious air cream with glitter! Therefore, it is used quite often when decorating cakes and impregnating them!

Chocolate

This option is similar to frosting. Also thick and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate - 200 g;
Confectionery cream - 120 ml;
Powdered sugar - 70 g.

1. Heat cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.

Chocolate boom is guaranteed!

Cream Cheese

It is made from mascarpone or other curd cheese. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.

Cream with a fat content of 35% - 100 ml;
Cheese - 250 g;
Powdered sugar - 50 g.

1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up the necessary equipment, tools, and go ahead - conquer the sweet peaks!

Hurry up and share in the comments which recipe you have chosen for yourself!

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. The cream is prepared by whipping butter with egg-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, it can be divided with a knife into pieces 1-2 cm long. The more the 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). Ready 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. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the 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 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. Add cognac or liquor to the finished cream. 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 an appetizing 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(V 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 Pirogeyevo there is a variant of this cream (follow the link).

All necessary tools for the work of a confectioner, baking dishes and ingredients I buy in a store www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo

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 a spoonful of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind egg yolks with sugar, vanilla and flour until homogeneous mass. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!

Products:

Butter pack - 200 gr
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, if desired, you can without it.

How to cook:

First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. You will get a thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Add egg mixture to 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.
While continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or another spice, or 30-50 gr. liquor.

Products:

1 can of condensed milk
1 pack of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Refrigerate the cream.

Products:

1/2 cup milk
1 st. 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 a fluffy homogeneous mass. Add to it semolina in small portions, constantly whisking it with a whisk so that the cream is lush and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy, fast, inexpensive.

Products:

Cottage cheese (in a pack 18%) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mass 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 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.

Custard can be used for eclairs or other pastries, cakes, Easter cakes.

8. Butter cream "Five minutes"

The cream is made so simply and quickly, but 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 also 200, more softer cream it turns out less greasy!)
Vanillin - 1 sachet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous, pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream starts to whip, so beat as much until it whips, and it’s better at the lowest speed. Neither in combines nor with a blender, as experience has shown, the cream does not whip, so if there is no mixer, then beat it with a hand whisk or whatever suits you)
The cream turns out to be lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!

I want to offer you a recipe for a honey cake with vertical cakes. Looks very unusual! The cooking process is a little more complicated than doing regular cake"Honey cake", but it's worth it. And you will certainly succeed in surprising your guests with such a seemingly ordinary cake.
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Honey cake recipe without oil. Fast, tasty and economical. honey dough with nuts is prepared quickly and without problems, you will need a minimum of ingredients. As a result, you will get honey cakes for a cake or one pie - depending on how you want to serve the honey cake. I made a simple homemade honey cake with cream. The cream is also without oil - from condensed milk and cream cheese.
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Popular recipe american cake"Red Velvet" (Red Velvet). I can say for sure - this is the most the best recipe of all the red velvet cakes I've tried before. The cake on it is incredible! Velvety and juicy cakes without any impregnation, rich red color, with a delicate butter cream. At the same time, all the ingredients are simple, familiar - it is not for nothing that this legendary cake has so many fans! If you are not yet familiar with Red Velvet, be sure to take the cake recipe into service. Moreover, there is a reason festive table in honor of March 8, such a cake would be very appropriate!
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When there is no time for a full-fledged cake, you can cook such a "leaky" sponge cake. Thanks to the holes, the chocolate cream contacts the biscuit more closely, and the cake, even without impregnation, turns out to be moist and tender.
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Quick Cake"Napoleon" from three ingredients. I highly recommend cooking! In time, you will need 30-40 minutes plus time for impregnation. But the taste and tenderness of this cake is simply beyond words! All lovers of the Napoleon cake will be guaranteed to be delighted. Delicate soaked cakes from puff pastry With delicious cream! A minimum of ingredients and time costs, but it turns out a simple, quick and tasty cake.