Is it possible to make a cream. Simple buttercream cake

Cream for custards

440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar

In a bowl, mix eggs with sugar. Then pour in the 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 to it. 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.

Chocolate cream for cakes and muffins

Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp

Mix the icing sugar and cocoa in a small bowl, 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.

curd cream

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

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 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 the 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.
Ready product with such a cream, you need to put it in the refrigerator for several hours so that it grabs.
Enjoy your meal!!!

Delicious lemon cream
2 lemons
2 eggs,
40 g butter,
100 g of sugar, and if desired, a little vanilla.

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. 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!

Simple curd thick cream for cake

320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.
"Custard"

2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour

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.
Cream "Ganache"

– 200 ml cream 30%
- 200 g dark chocolate
- 50 g butter

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 will say that the cream in the end turned out just great.

Pour the cream into a saucepan and, without bringing to a boil, add the 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 did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.

Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams are sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts of the famous confectioners of France, England, Italy, recipes for already classic cake creams have developed. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material outlines the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.

meringue italian

Italian meringue is, in fact, a custard protein cream, it is made from egg whites, sugar, water and salt. This cream keeps its shape perfectly and is widely used to create mousses, decorating confectionery products, and also as a separate dish.

To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. All, Italian meringue ready!

Cream classic custard

Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, they can also be used to lubricate any sand cakes, fill tubules, eclairs.

To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Stir the custard mass constantly so that it does not curl. After boiling, it is cooled, if necessary, beat again.

Custard recipe video:

Bavarian cream

The Bavarian cream is more like not an ordinary cream, but a delicate mousse. For several centuries it has been served as a festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.

The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now whipping cream 33% fat, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is also commonly used to prepare the famous Tiramisu dessert ( tender mass grease layered Savoyardi cookies) and to create an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.

Whipped cream

Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar to them.

creamy cream

Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.

To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.

Protein cream

Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. With the finished mass, you can decorate cakes, fill tubules and baskets.

Cooking process protein cream you can watch the video:

curd cream

Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.

sour cream

Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and fairly thick sour cream, the ideal fat content is 30%.

To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger, filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Oil cream

Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. Ready cream can be enriched by adding a spoonful of liquor, cognac, berry syrup.

Butter cake cream is considered a classic due to its stability and ease of preparation. confectionery art. He is able to cope with various tasks: whether it is rose-flowers in the Malaysian technique or giving clear forms to a dessert before coating with mastic. A large number of different recipes its preparations allow you to radically change the taste of the cake, even if the usual classic biscuit is used as cakes.

Butter cream for cake - classic version

Classical oil cream It is easy to prepare and suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.

For the classic version, use:

200 gram pack of cream. oils;
160-180 g of powdered sugar;
30-45 ml cow's milk.

Cooking step by step:

At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
The finished cream will be lush, shiny and smooth. If desired, it can be given berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What you need for the cream:

300 g cream. oils;
400 g of condensed milk (can be boiled).

Cooking method:

With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to a temperature difference between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Recipe for custard filling with butter

This custard butter cream it turns out quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has incomparable taste melting on the tongue of coolness and immediately from the refrigerator.

List of products used:

200 g cream. oils;
200 ml of water;
200 g of granulated sugar;
50 g flour.

Cooking algorithm:

Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
Not hot but warm custard base put butter, cut into small arbitrary pieces at room temperature.
Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.

Sour cream butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use an oil cream to sponge cake with the addition of sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

For a layer of one medium cake you will need:

200 g cream. oils;
200 g of powdered sugar;
350 g of sour cream with a fat content of 20-30%;
vanillin to taste.

We prepare as follows:

All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.

To prepare it, you need to take:

105 g cream. oils (82% fat);
180 g dark chocolate;
75 g heavy cream(from 30%).

Cooking:

Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to steam bath and heat until the chocolate is completely melted.
When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
Cover warm ganache cling film in contact and remove for an hour or two in the refrigerator. After the cream hardens and becomes dense, you can proceed to decorate the cake.

Protein-oil cream

The base of this cream is protein custard which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.

The proportions of butter and ingredients for the Swiss meringue will be as follows:

90 g raw proteins chicken eggs(approximately 3 whites of category C1 eggs);
200 g of granulated sugar;
250 g cream. oils.

How to cook:

Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from steam bath and beat until completely cool.
The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, protein-oil cream he'll be ready.

Option with cottage cheese

A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff tubes. It is important that the cottage cheese is not dry and not sour. The fatter this one will be fermented milk product, the better the result will be.

For a serving of butter-curd cream you need to take:

300 g cream. oils;
300 g of powdered sugar;
500 g of tender fatty cottage cheese;
vanilla or lemon zest for flavor.

Cooking steps:

Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The challenge is to maximize uniform consistency so that the finished cream is smooth.
Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).

The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:

300 g cream. oils with a fat content of 73.0%;
180 ml of milk;
1 selected egg of category C0 or C1;
240 g of granulated sugar;
3 g vanilla powder;
20-25 ml brandy optional.

Progress:

Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kyiv") is ready.

It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery- a large field for the wild imagination of sweet cooks. 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 cook a thick cream, it will be ideal for leveling the surface and errors;
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 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!

It is hardly possible to imagine a cake in which there would be no delicious cream. Cream, jam, sour cream, cottage cheese, condensed milk and other ingredients are usually used as the basis for preparing a sweet layer. After reading today's article, you will learn how to make cream cake without butter.

coconut layer on the water

The cream prepared according to this recipe is quite sweet and thick. It has a pleasant exotic taste and aroma. Therefore, it is ideal for lubrication biscuit cakes. To make this butter-free cake custard, you will need a simple set of ingredients and some free time. Your kitchen should have:

½ cup sugar.
3 tablespoons dried coconut milk.
A couple of glasses of settled water.
3 tablespoons wheat flour in / with.

Preparing this cream for a cake without butter is extremely quick and easy. In a saucepan combine a glass of water and sugar. Everything is mixed and sent to the fire. While the syrup is heating, the remaining water is poured into another bowl and the flour is dissolved in it and coconut milk. The resulting liquid is introduced into a boiling syrup in a thin stream, not forgetting to vigorously mix the contents of the saucepan.

The future cream for the cake without butter is boiled down to the desired density and removed from the burner. After that, it is cooled and used for its intended purpose.

Lemon layer with mascarpone

This cream is light and airy. It has a pleasant sour taste and is able to compensate for the sugary sweetness of the cakes. It is often used to impregnate biscuits. To prepare gentle cream for a cake without butter, check in advance if you have everything you need on hand. You will need:

250 grams of mascarpone.
3 tablespoons of any liqueur.
100 grams of powdered sugar.
Juice from a quarter of a lemon.
½ sachet of vanilla.

This simple cake cream is prepared in just half an hour. Mascarpone, heated to room temperature, is combined with powdered sugar and vanilla and beat until fluffy foam appears. Lemon juice is added to the resulting mass and the mixer begins to work again. Then the liquor is sent there and beaten intensively again. The resulting cream is sent to the refrigerator for half an hour, and then used to lubricate the cakes.

Cottage cheese layer with berries

This simple cream cake pairs perfectly with any cake layers. It can be used not only for spreading pastries, but also as an independent dessert. It has a pleasant berry aroma and a delicate texture. It does not require expensive and scarce products to prepare it. All you need is:

200 grams of fresh cottage cheese.
3 tablespoons of crystal sugar.
8 ripe strawberries.
A teaspoon of vanilla sugar.

The washed berries are freed from the stalks and placed in a blender. Cottage cheese, sugar and vanillin are also sent there. All beat well until smooth. The resulting mass is removed in the refrigerator, and after half an hour is used for its intended purpose.

Chocolate layer with yogurt

This cream is similar in texture to sour cream. But, unlike the latter, it has a pronounced taste and aroma. This cream goes well with any baked base and consists of a minimum set of components. To get it you will need:

50 grams of dark chocolate.
A pound of natural Greek yogurt.
200 grams of condensed milk.

First of all, you need to deal with chocolate. It is broken into pieces, melted in a water bath and cooled. In a separate bowl, beat yogurt and condensed milk so that they acquire a creamy consistency.

Gently add to the resulting mass liquid chocolate and mix gently with a wooden spatula. Ready-made cake cream without oil is put in the refrigerator. After a couple of hours, it can be used to lubricate the cakes.

Milk based layer

This is one of the simplest and budget options. It is great for greasing almost any cake. To prepare it, you should have at hand:

60 grams of premium wheat flour.
600 milliliters of cow's milk.
200 grams of crystal sugar.
25 g cocoa.

Pour the sifted flour into a saucepan. Dry cocoa and sugar are also added there. Milk is gradually poured into the resulting mixture, remembering to constantly stir to prevent the formation of lumps. Then the saucepan with all the ingredients is put on the stove and brought to a boil. Immediately after the appearance big bubbles cream for a cake in milk without butter is removed from the heat, covered with cling film and cooled. After it has completely cooled down, you can start lubricating the cakes.

Creamy layer

The composition of this impregnation contains a relatively large number of ingredients. She represents good combination whipped cream and custard milk cream. To avoid unpleasant surprises, check in advance whether you have everything you need on hand. This time in your house must be:

250 milliliters of cow's milk.
60 grams of sugar.
Yolks from two medium eggs.
30 grams cornstarch.
½ teaspoon vanilla essence.
250 milliliters of 33% cream.
Tablespoon of powdered sugar.
Standard dark chocolate bar.

First you need to do custard. To prepare it, milk and half of the available sugar are combined in a saucepan. All this is sent to the stove and brought to a boil, not forgetting to stir.

In a separate container, grind the starch, egg yolks and the remaining sugar. Boiled milk is immediately removed from the burner. A third of the resulting liquid is poured into the yolk mass and mixed well. Then it is returned to the saucepan and whipped with a whisk. The container is again placed on the stove and its contents are brought to a boil. After the appearance of the first bubbles, you can turn off the fire and add the chocolate broken into pieces. The finished custard is covered plastic wrap and put in the refrigerator for several hours.

In a separate bowl, whip cream with vanilla essence. Shortly before the completion of the process, a tablespoon of powdered sugar is added to them and continue to work with a whisk until stable peaks form. Whipped cream is carefully combined with completely cooled custard and gently mixed until smooth. If desired, pieces of fruit or berries can be added to such a layer.