• 400 ml banana juice (from a tetra pack)
• 6 layers of gelatin
• 100 gr. honey
• 50 gr. butter
• a few drops of rum essence
• 400 ml vegetable cream
• 1p. vanillin
• 50 gr. Sahara

Heat the juice with butter, bring honey to a boil. Remove from heat, add rum and soaked gelatin, chill in refrigerator until cold. Whip cream with sugar and vanilla. Connect both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give such a taste.

1 plate of gelatin = 4g. Sprinkle bananas with plenty of lemon juice before laying in the cream.

Protein Custard

• 4 squirrels
• 70 ml water
• 200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
Check the syrup for readiness so that if you drop a drop on a plate and touch the drop with a dry finger (gently hot) or with a dry spoon and slowly raise your finger from the drop, a "thread" from the syrup should be pulled behind your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook the cream it will be liquid, if you digest it, it will be sugared.
While cooking the syrup, at the very beginning, carefully remove all the sugar from the sides.
At the same time, beat the whites, start beating at a low speed for 1 minute, then increase the speed to maximum and beat until a strong foam, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and proteins should be ready at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly beating at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
For 4-5 min. until the end of whipping, add dry lime. acid on the tip of a knife.

It is important when cooking the syrup to do it with dry hands, in order to avoid getting drops of water into the syrup.

Custard coffee cream

• 300g butter,
• 2/3 cup milk
• 1.5 cups of sugar
• 4 yolks left over from the meringue
• 1 teaspoon instant coffee

Yolks, grind with sugar, stir in 1/3 cup of milk and put on water bath or on a very small fire.
Bring the remaining 1/3 cup of milk to a boil and stir in the instant coffee.
Pour coffee with milk into the egg mass starting to boil and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

• 8 yolks
• 1 cup of sugar
• 3-4 table. spoons of flour
• essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in part of the milk and add the flour with a whisk, mix until smooth and, stirring, pour in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. bring the cream to a boil.
Never boil!!!

Custard on egg yolks with cherries

• 500 ml milk
• 5 yolks
• 3/4 cup sugar
• 1-2 tsp vanilla extract
• 2 tbsp potato flour (starch)
• 1 tbsp wheat flour
• 300 g butter or margarine
• 3 tbsp cocoa powder
• 1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, beat milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. Place over medium heat and bring to a boil, stirring constantly. Continuing to stir, cook until thickened. Cool the resulting pudding.
Beat the butter with a mixer until fluffy. Add chilled pudding and cocoa, one tablespoon at a time. At the very end, add the cherry and mix so that the cherry breaks slightly.

Custard on eggs with corn starch

• 2 glasses of milk
• 2 tbsp cornstarch
• 0.5 tbsp sugar
• 2 yolks
• vanilla

Dilute corn starch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Put 1.5 tbsp of milk in a small saucepan on the fire and bring to a boil.
Pour the mixture into the hot milk and stir constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Custard with egg

• 200 g butter
• 1 egg
• 1.5 st. milk
• 1 st. Sahara
• 1 pack vanilla sugar
• 1 tsp potato flour
• 1 tsp flour

Potato and wheat flour mix in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon, rub the cooled milk mass, adding vanilla sugar. Put the cream in the refrigerator.

Custard without egg

• 1/2 cup sugar (1 cup=250 ml)
• 1 glass of milk
• 1/4 cup flour
• vanilla
• 125 g butter or margarine

Mix sugar with flour and vanilla. Dilute with milk so that there are no lumps and cook, stirring, until thick and puffy. We cool.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add in a spoon custard. We put the finished cream in the refrigerator.

Sea buckthorn custard

• 2 tbsp flour
• ~4 tbsp Sahara
• 2 eggs
• 300 ml. sea ​​buckthorn juice, diluted with water 1:1
• a piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour sea ​​buckthorn juice, stir. While stirring, bring to a boil. Remove from heat, add oil, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the biscuit, the contents are mixed with cream). In general, the original uses Orange juice, but I tried to shift it to the local way - it turned out delicious.

Custard with condensed milk

• 1 can of condensed milk (boil 50 minutes to three and a half hours if desired)
• 200 g butter
• 1/2 cup milk
• 1 st. l. with a large slide of flour or starch
• 1 yolk

For cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a small fire and stir until boiling and thickening. Then cool (you can just beat with a mixer, it will cool down instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling can be obtained without syrup or honey. I don’t have proportions, always by eye. The trick is not to take milk, cream or water as a base, but sour cream. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and boil for a couple of minutes. amazingly shiny and delicious fudge for the cake.

Mirror chocolate icing for cake coating

• 200g chocolate
• 1/3 st. cream
• 1/4 st. water
• 2 tbsp liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into a saucepan. stir until the chocolate is completely dissolved and lightly beat with a mixer or whisk until a smooth glaze is obtained. fill the surface of the cake. The glaze has a mirror finish and a soft texture.

Yogurt-banana-chocolate cream

Whip 100 g of cream, add 100 g of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yogurt cream soufflé

Pour 15 g of gelatin into 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whip 600 ml of chilled cream until soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour the gelatin mass into the cream and beat until stable peaks. Mix 500 ml of chilled 2.5% yogurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

• 1 1/2 tbsp. Sahara
• 1/3 st. water
• 1 tsp lemon juice
• 2/3 st. cream
• 2 tbsp sl. oils

In a saucepan, mix sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup when adding cold cream can splash over the edge of the dish). Stir in the butter and cool to room temperature. The finished caramel will taste like soft toffees. It can be stored in the refrigerator in a sealed container for about 1 week. Before use, warm up slightly, because. she freezes.

caramel cream

• 350-400g butter
• 1 can of boiled condensed milk
• 700g caramel pudding or substitute: vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp of sugar and a little water just to moisten the sugar melt in a saucepan until golden caramel color is obtained and let it simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the output of caramel pudding is about 700g.

The remaining caramel syrup can be soaked in cakes.

Cream for eclairs

Rub egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring the milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Boil 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and whisk again. If you add Art. a spoonful of cocoa, you get chocolate cream.

Cream of cream

• 2 tbsp. cream
• 2 tbsp Sahara
• 1 tsp vanillin
• 2 plates of gelatin (1 plate 3 gr)

Beat 1 3/4 tbsp. cream with sugar and vanilla to soft peaks. Soak gelatin sheets in cold water for 3 min. Heat up 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this may take a few seconds, depending on the power of the mixer).

If you need a cream for a layer of cake, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream of cream and sour cream

(cream yield is large, if you need less, reduce the number of products by half).

• 450 ml cream
• 600-700 gr sour cream
• 1/2 cup sugar
• 1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

• 1 3/4 cups plus 2 tbsp. chilled whipping cream
• 3 tbsp powdered sugar
• 2 tsp raspberry brandy (optional)
• 3/4 tsp vanilla extract
• 2 cups fresh raspberries (can be frozen...thaw, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add the chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool down while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-creamy mass, combine with butter. Slowly stir in the rum cream. The rum should be the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, get a brown mass. Now take a mixer and beat our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

• 175 ml milk
• 2 tbsp. l. starch
• 1 egg
• 1/4 st. Sahara
• 1 sachet of gelatin (15 g)
• 1 tsp vanillin
• 50 g chocolate
• 1 tbsp cocoa powder
• 1.5 st. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and gently fold in the whipped cream.

Cream based on semolina

• 750 ml milk
• 7 tbsp semolina
• 200 gr butter
• 125 gr margarine
• 3/4 cup sugar
• juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour into boiling milk semolina and continuously stirring to cook until thickened for several minutes. Remove from fire and cool.
Beat butter and margarine with a mixer. Continuing to whisk, gradually add semolina and lemon juice.

Creamy mass with colorful jelly

• 4 packs of jelly, different colors and flavors (strawberry, orange, red currant, lemon)
• 250 ml 33% whipping cream
• 250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
IN end result you should get a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually add strawberry jelly, which barely seized, that is, did not have time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then gently mix into the sour cream mass.
Spread the cream on the prepared biscuit and refrigerate until set.

Cream with lemon based on semolina

Cook semolina porridge from 2 cups of milk and 3 tablespoons of semolina. Cool down.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Put some butter and sugar there.
Whip the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating dark and light cakes.

Cream sour cream

a glass of sour cream + half a glass of sugar beat + 100 grams of softened butter ... beat again ..

Curd-yoghurt cream

Fat-free cottage cheese "quark" (or creamy in briquettes), if too thick then add a little fat-free yogurt (kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat it for about 10 minutes.

Cream "Tofi"

• 2/3 cup heavy cream
• 0.5 cans of boiled (3 hours) condensed milk
• 150 g chocolate

Boil the cream, add condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Cream Charlotte

• 250 g butter
• 0.5 cup fresh milk
• 1 cup of sugar
• 1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm up to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Aromatize the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The output of the cream is approximately 1200 gr.
Heat 8 proteins and 450 g of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! Once the sugar has dissolved, remove from heat and set aside to cool.
at this time, beat the butter 600 gr with a mixer until creamy. Once the whites with sugar have cooled, beat them to dense peaks,
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, whip the cream until it starts to shine. And then use this cream as you wish, and it transfers the paint, both dry and liquid, and heat, into general cream for all occasions!

And the same cream with slight changes in proportions

Mix 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continuing to beat, add 1 piece each , at first the cream will be watery, but after the last piece it will begin to thicken, you can put a cup of cream when whipping into a container with cold water.
The cream is good for a layer of biscuits, and for decorations and for mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Butter chocolate cream

• 2 cups heavy (>30%) cream (0.5 l.)
• 250 g baking chocolate

Heat the cream almost to a boil, pour over the chopped chocolate, stir until completely dissolved. Cool and refrigerate overnight. Whisk into a fluffy creamy mass.

Curd-sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd mass (I take vanilla) is kneaded and stirred with sour cream (in such proportions as to obtain a creamy consistency). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don’t need to add anything for decoration.

truffle cream

• 450 g chocolate
• 750 ml cream

Chop chocolate finely. Heat almost to a boil 250 ml of cream and pour over chocolate, mix until a homogeneous smooth mass (ganache) is obtained. Refrigerate 10-15 min. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mixture in 3 additions.

Chocolate icing for cake

• 2 tbsp sugar
• 1. tbsp butter
• 1 tbsp sour cream
• 2 tsp. cocoa.

Mix, boil, cool slightly and pour over the cake.

chocolate cream

300 g chocolate
1 st. Cream

Bring the cream almost to a boil and pour over the finely chopped chocolate. Cool, lightly beat with a mixer.

chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start cooking it the day before assembling the cake. Bring the cream almost to a boil and pour over the chopped chocolate. Chill in the fridge for a few hours (even better overnight). On the day of assembling the cake, beat the cream to stiff peaks.

Chocolate mousse

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

cook chocolate mousse. Whisk the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip cream and stir in chocolate mix. Cool down.

chocolate cream

500ml cream + 400g chocolate (I take porous milk with tiramisu flavor, the taste is excellent)

Impregnation

Impregnation for biscuit lemon

• 2 tbsp. boiling water
• squeeze juice of 1 lemon
• 2 tbsp Sahara
• 1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Impregnation cognac-cherry

Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation was about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

Here are some tips to help you cook caramel.

*Caramel, like chocolate, requires patience and some necessary conditions.
First, do not try to cook it in a regular saucepan. The dishes must be stainless and always with a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these same crystals, which will no longer get rid of).

Secondly, everything should take place over medium heat with stirring only until it boils. After that, you can't interfere. It is only necessary to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to boil the caramel, again, it depends on your stove. If it takes you longer to bring the syrup to a caramel color, don't panic, let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (required at room temperature), because. the mass begins to boil very actively.

*Stir the caramel only in one direction!!! Now, if they began to interfere clockwise, then continue to interfere until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1:1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easily deposited and does not crack. Put a little into a pastry bag, the rest can be kept in the refrigerator, gradually applying from there. Possible with room temperature during decoration, keep the cream, provided that the apartment is not hot.

There is no cake without cream. The taste and appearance of the dessert largely depends on the layer. Even the most modest cake can become chic cake, if it is worthy of registration.

The most delicious creams for cakes - general principles of preparation

Criteria good cream: sweet, homogeneous, thick. To make it this way, you need to know the approach to each product.

Basic rules for making creams:

Sugar. Often it is replaced by powder. Added to cream for flavor. If powder is indicated, then it cannot be replaced with sand.

Oil. It is advisable to use natural creamy product fat content 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. It is impossible to melt and heat before whipping.

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Plain condensed milk is white, has a creamy taste. Pre-training does not require.

Cream. Used for cream heavy cream not less than 33%. Otherwise, the product will not whip into a lush foam.

Cocoa. Sugar-free powder is used for rich chocolate flavor. Before adding to the total mass, it must be sieved.

To prepare creams, you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more laborious.

Recipe for a delicious buttercream mascarpone cake

delicious cream recipe sponge cake or any other with soft cakes. Mascarpone filling will make them even more tender, the dessert will melt in your mouth.

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

1. Put the softened butter into a mixer bowl or into any bowl convenient for whipping. Immerse the mixer and start beating. High-quality oil in 5-7 minutes will become light, increase in volume.

2. We begin to gradually add powder to it. Add a pinch of salt for taste.

3. As soon as all the powder is dissolved, set the lowest mixer speed.

4. Partially add mascarpone to the oil. If the consistency of the son is heterogeneous, then before that it is better to stir separately.

5. Knead the cream at low speed and you're done!

Delicious cream for biscuit cake (butter)

For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It’s good if there is a GOST marking on the jar, or at least there are no extraneous ingredients in the composition.

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

1. Put the oil, immerse the whisk of the mixer, beat thoroughly until fluffy.

2. Enter vanilla, stir.

3. Open a can of condensed milk, start adding to the oil. But do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.

4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!

The most delicious mascarpone cake cream with cream

Recipe air cream with mascarpone, which is a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to your taste.

2. Now we are engaged in cream. Pour them into a clean bowl, dip the beaters and start beating with a mixer.

3. As soon as the cream has tripled, we begin to pour in the powder. We don't stop beating.

4. As soon as the powder runs out, turn off the mixer.

5. We take a spatula in our hands, start adding mascarpone to the cream, stir gently so as not to plant foam.

6. We bring the cream to homogeneity. Ready! You can grease the cake layers.

Recipe for a delicious cream cake with boiled condensed milk

The feature of this delicious cake cream is the consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

1. We shift boiled condensed milk with a bowl, knead until smooth.

2. In the second bowl, beat the butter, which should be softened.

3. Gradually add condensed milk to the butter, beat together.

4. For flavor, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.

Delicious cream for biscuit cake "Chocolate"

Very gentle, light and airy chocolate cream, which is ideal for a biscuit. The taste will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

1. Sift cocoa so that lumps do not form in it.

2. In small portions, we introduce condensed milk into the powder, mix well.

3. In a separate bowl, put the butter, previously softened. Beat with a mixer.

4. In fluffy oil enter chocolate condensed milk, whisk thoroughly after each spoonful of milk.

5. Enter vanilla, stir last time and chocolate cream can be used!

The most delicious cream for Charlotte cake

Perfect option the most delicious cream for cakes of all types of "Charlotte". With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

1. Cooking milk syrup. Mix milk and sugar, bring to a boil.

2. While the milk is heating, shake the eggs.

3. Pour hot milk with sugar into the eggs, continue to beat.

4. Transfer the mass to the stove, stir and cook until thickened. Cool down. The syrup will thicken even more as it cools.

5. Beat the butter until fluffy.

6. Gradually add the brewed syrup. We put in small portions and mix thoroughly.

7. In ready cream you can add dye, cocoa, vanilla. In the refrigerator, it will stand remarkably well for 2 days after preparation, but the mass must be transferred to an airtight container.

Recipe for a delicious cream cake with gelatin

This cream is made from sour cream, but thanks to the addition of gelatin, it solidifies well, does not spread, and is ideal for juicy and soft biscuit-type cakes.

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

1. Immediately you need to soak the gelatin. It is not necessary to use water, similarly you can take milk, it will be even better for a cream.

2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.

3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.

4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.

5. Put the mass in the refrigerator for 15 minutes, but do not allow it to harden.

6. Lubricate the cake, decorate, send to harden for 3-4 hours.

Delicious cream for biscuit cake with cottage cheese

A variant of the most delicious cream for a cake with cottage cheese. Choose a fat and soft product so that the cream is gentle and uniform.

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g butter;

0.5 st. powder.

Cooking

1. Beat cottage cheese until smooth. It's best to use a blender. If not, then you can first wipe the product through a sieve.

2. Beat soft sl. butter together with powder, we introduce first condensed milk, and then sour cream.

3. Add softened cottage cheese, optional vanilla, cocoa, any essence.

4. Beat again and send tender mass into the cake.

The most delicious banana cream cake

Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

1. Whip the butter. Gradually add powder. At the end, add sour cream by the spoonful. You can replace powder with sour cream with condensed milk. In this case, it should be thick.

2. Peel bananas, mash to a puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.

3. It remains to stir both masses. We use cream for decorating cakes. It is not recommended to store the mass for a long time.

Sugar and powder thin the mass. Therefore, you should not add them to the cream more than indicated in the recipe.

If the consistency of the cream does not suit you, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly spoiled. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They are great at bulking up.

If you mix products of different temperatures, the cream will delaminate, the mass will be grains, water may drain.

To flavor the dessert, it is not necessary to use only vanilla. You can buy essences with a variety of smells: rum, sweets, fruits, chocolate, berries.

I love homemade. And even if there is no time to decorate them, their taste is always excellent. And very often the question arises, what kind of cream to prepare. I offer you a few cake creams that are most commonly used.

1. Custard

We will need:

• 1 cup of sugar
• 0.5 l milk
• 2 tbsp. spoons of flour
• 4 yolks
• 1 teaspoon vanilla sugar

Cooking:

Grind the yolks with sugar, flour and vanilla until smooth. Bring the milk to a boil, cool slightly and carefully pour the milk into the eggs, mix. Next, put the mass on the fire and cook, stirring, until thickened.

Cream is ready!

1. Custard

Another custard recipe. These recipes are very similar, choose which one you like more.

We will need:

• 1.5 cups of milk
• 2 eggs
• 1 cup of sugar
• 2 tsp butter
• 2 tsp flour
• 1 teaspoon vanilla

Cooking:

In a saucepan, mix the flour with the eggs until the lumps disappear.

Pour milk into another saucepan, add sugar and bring to a boil, stirring.

Pour the milk into the flour in a thin stream, stirring vigorously.

We put the pan with the cream on a small fire and heat until thickened, stirring constantly. Do not bring to a boil!

Remove the thickened cream from the heat, add butter and vanilla sugar to it. Mix well and cool quickly (you can put in cold water).

I use this cream for mine. Can also be used for rolls, eclairs and cakes.

1. Cream with condensed milk

We will need:

• 200 g butter
• 100 g condensed milk
• 2 yolks
• vanillin

Cooking:

We take the butter out of the refrigerator so that it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.

To add flavor, add vanillin or 30-40 grams of cognac or liquor to the cream.

1. Cream with condensed milk and butter

This is probably the easiest recipe for a delicious cream.

We will need:

• 1 can of condensed milk
• 1 pack of butter

Cooking.

Beat softened butter and condensed milk until smooth. We cool the finished cream and coat or stuff the cakes.

1. Universal oil cream

We will need:

• 1 pack of butter
• 4 eggs
• 1 cup of sugar
• 100 g powdered sugar
• a pinch of vanilla

Cooking:

Crack the eggs into a heavy bottomed saucepan and mix them with the sugar. Put the pot on slow fire and cook, stirring constantly, until a thick mass is obtained. Remove from heat and cool while continuing to stir. In another bowl, beat the butter with the icing sugar and add to the egg mass. For flavor, add a pinch of vanilla. We store the finished cream in the refrigerator. Butter cream should be applied only to cooled cakes!

1. Butter cream

Another option for buttercream. Very easy and quick to prepare and very tasty!

We will need:

• ¾ cup milk
• 250 g butter
• 200 g powdered sugar
• 1 packet vanillin

Cooking:

Boil milk and cool it to room temperature. Add softened butter to it. powdered sugar and vanillin.

Beat the cream with a mixer at low speed until smooth. If there is no mixer, then beat with a whisk. I do not advise using a blender, with its help the cream does not whip well.

The cream is pearlescent, delicate, lush with vanilla flavor.

1. Cream of semolina

I often smeared cakes with this cream when the children were small. And it also reminds a little "bird's milk".

We will need:

• 1 glass of milk
• 2 tbsp. spoons of semolina
• 250 g butter
• 1 can of condensed milk or 1 cup of sugar
• zest of half a lemon

Cooking:

Pour a little cold milk into the semolina and stir so that there are no lumps. Then add all the milk and cook semolina porridge over low heat, stirring constantly. The porridge should be thick. Beat the butter and sugar with a mixer at medium speed until white. Add the zest of half a lemon to the oil (if there is no lemon, you can add vanillin). Add the cooled semolina and beat well again. The cream is soft, so put it in the refrigerator for a while.

Now you can decorate cakes, layer cakes, or you can serve them as a separate dessert.

1. coffee cream

We will need:

• 3 art. spoons of sugar
• 1 glass of strong coffee
• 2 egg yolks
• 50 g butter
• 2 tbsp. spoons of flour
• 0.5 cup cream 20%

Cooking.

Cook first strong coffee: 2 tbsp. spoons ground coffee Pour in a glass of water and bring to a boil, stirring occasionally.

In a frying pan, brown 1 tbsp. a spoonful of sugar, add a little hot water and make syrup. Mix syrup with coffee. The toasted sugar gives the cream a darker shade.

Beat egg yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thick. Add oil and cool.

If you are with instant coffee then weld first milk cream and then fill it with instant coffee.

Delicious and appetizing 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 sand 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.

Lubricate puff or shortbread cakes 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:

1. Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
2. Put the mass on medium heat, boil, remove from heat. Cool to room temperature, add oil by spoonful, vigorously 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:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. 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:

1. Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon peel.
2. Pour gelatin with water. Whip cream until fluffy.
3. Connect all products with curd mass, put in the refrigerator for 2.5 hours.
4. 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. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

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

Cooking method:

1. 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.
2. Soak gelatin in cold water for 20 minutes, heat until completely dissolved, cool.
3. 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:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. 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:

1. Grind eggs with sugar, add warm milk.
2. Warm the mixture in a water bath, cool, add soft butter.
3. 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.

It is a little more difficult to make chocolate cream for sponge 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:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
4. 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:

1. 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.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. 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:

1. Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. 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:

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

Creams for cakes at home - cooking secrets

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

1. Butter creams for the cake suggest 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.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. 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.
4. 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.
5. 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.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Low-fat yogurt cream is good to diversify with ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

Not a single home holiday can be imagined without the most culminating moment - the presentation of a large and delicious cake! On occasion or without, a cake made by oneself is already a small holiday. Delicate, melt-in-your-mouth dessert, generously lubricated with appetizing cream, will surely delight loved ones and surprise guests. And every time you can use different recipes creams, even for the same cakes, to get new taste and make these sweet moments of life more diverse.

Delicious sour cream
Incredibly easy to prepare and surprisingly delicious sour cream is ideal for almost any cake. Cakes smeared with sour cream are good for children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home based on sour cream, we need:

• sour cream at least 20% fat - half a kilo or 3 packs of 180 grams;
  
• 1 cup granulated sugar or powdered sugar.
  

Cooking sour cream will take no more than 15 minutes:

1. Fold the sour cream into a deep bowl, after draining excess moisture.
   
2. Pour sugar or powdered sugar into the sour cream.
   
3. Start whipping with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
   

To make the cream more dense and stable, you need to take more fatty sour cream. Most the best option use of sour cream is to lubricate them pancake cake or biscuit bird cherry.

Delicate custard
Custard is thicker than sour cream, so it is more suitable for shortbread and biscuit cakes. Due to the presence of eggs or egg yolks the cream acquires a very appetizing color. For classic recipe custard we need:

• milk 2.5-3.2% fat - 2 cups;
  
• granulated sugar - 1 cup;
  
• chicken eggs - 2 pieces;
  
• flour - s tbsp.
  

We prepare the custard as follows:

1. Mix half of the milk with eggs and flour.
   
2. Pour the second half of the milk into a saucepan, pour sugar into it and put on fire.
   
3. Stirring constantly, bring the milk to the boiling stage, but do not let it boil.
   
4. Add the mixture of cold milk, eggs and flour to the hot milk.
   
5. Keep stirring and wait for it to boil.
   

After that, remove from the fire and let it cool down. The cream will thicken as it cools. Now you can grease them with cakes and stuff eclairs. In the process of cooking, you can add cocoa, and then you get a chocolate custard.

Light curd cream
Cream based fermented milk products are incredibly popular. They are surprisingly light and do not leave behind heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home based on cottage cheese, we need:

• 2 packs of cottage cheese 180 grams;
  
• sour cream 20-25% - 3 tablespoons;
  
• sugar or powder - 1/2 cup;
  
• butter - a tablespoon.
  

Curd creams are also particularly easy to prepare:

1. Place all ingredients in a deep bowl.
   
2. First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
   

Before use, the finished cream must be tasted. Since cottage cheese has a sour taste, it may seem to many that there is not enough sugar. You can add fruits to the curd cream or layer them on the cake along with the curd cream.

Universal Butter Cream
This is the most versatile cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one bite won't hurt anything. Before cooking butter cream you need to prepare the following ingredients:

• butter - 1 pack;
  
• condensed milk - half a glass.
  

The preparation of butter cream is not particularly difficult:

1. The butter must first be removed from the refrigerator and left to soften at room temperature.
   
2. Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
   
3. Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
   
4. Continue whisking until a homogeneous mass is obtained.
   

You can add rum or cognac to the butter cream, as well as cocoa powder. It is good for decorating cakes and sand baskets: Buttercream works well for flowers and other decorations.

Fluffy Buttercream
Whipped cream is used in many types of pastries, it can decorate cakes and serve as a dessert with fruit. Whipped cream cream will go well with biscuit cakes. To prepare it, we need:

• fat cream from 33% - half a liter;
  
• powdered sugar - 50-70 gr;
  
• gelatin - 10 gr.
  

Cooking process:

1. Pour gelatin over a quarter cup of warm boiled water and leave for 1 hour.
   
2. Pour the chilled cream into a cold deep bowl.
   
3. Whip the cream until foamy, gradually adding powdered sugar and pouring gelatin.
   
4. Continue beating until the cream is thick and firm.
   

We coat the cake layers with the finished cream and put them in the refrigerator to solidify. Gelatin is added to the cream so that it keeps its shape well and does not spread.

Anyone, even a novice hostess, will be able to prepare cream for cakes according to such simple recipes. Cakes made on the basis of homemade creams differ from store-bought ones both in quality and in taste. And all because in the process of cooking you put all your efforts and soul into them, and you certainly can’t buy this in any store.