Simple buttercream for sponge cake. Chocolate glaze for sponge cake

Delicious cream for sponge cake– the main component of a festive dessert. Even perfect cakes can easily be ruined by unsuccessful impregnation. Best Recipes creams for biscuit treats are published below.

Ingredients: liter of fat cow's milk, 2.5 tbsp. spoons of high-grade flour, vanilla sugar to taste and a glass of regular white, half a standard stick of butter, 5 tablespoons eggs.

The eggs with all the dry ingredients are beaten until smooth. There should not be even the smallest lumps left in the mixture.
Cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
Melted butter is added to the almost finished cream.

All that remains is to beat the treat with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

To prepare the simplest sour cream for sponge cake, you need to place pre-chilled sour cream in a deep bowl. milk product.
The sour cream is whipped with a mixer at the slowest speed and, at the same time, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
Add aromatic vanilla sugar. The mixture continues to be whipped until thick.
If the consistency of the cream does not suit the owner, you can correct the situation with a thickener. But this is not a mandatory step at all. After adding the thickener, the mass is whipped again.

After coating the cakes with this cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g low-fat cottage cheese.

Using a mixer at low speed, combine the melted butter, mashed cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After this, beating with a mixer is repeated. You need to operate the device for at least 2.5-3 minutes.

According to this recipe curd cream For a sponge cake it turns out very airy and light.

Protein layer for cake

Ingredients: 120 ml filtered water, faceted glass of granulated sugar, egg whites from 3 chicken eggs category C1, 1 st. spoon of freshly squeezed lemon juice.

First, the sand is filled with the specified amount of water. Cook over low heat in a saucepan sugar syrup. When it is completely ready, you can easily roll the mass into a ball.
At the same time, beat the egg whites until they form a thick foam. Citrus juice is added to them.
Immediately after removing from the heat, the syrup is added to the whipped whites with constant stirring.
Next, you need to continue whisking the mixture until it cools completely. You can speed up the process by placing the container with the cream in a bowl of ice water.

As soon as the mixture has cooled, you can coat the cakes with it.

Yogurt cream for sponge cake

Ingredients: 420 ml of any low-fat yogurt, ¾ standard glass of boiled cold water, 1.5 tbsp. spoons of gelatin powder, half a glass berry syrup or liquid jam.

The gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually there is on the package detailed instructions how to breed it correctly.
The swollen product is transferred to a saucepan, filled with syrup or jam and heated over low heat. You need to constantly stir the ingredients and make sure that all the grains dissolve.
The mass, which has cooled to approximately body temperature, is combined with yogurt and actively whisked with a whisk.

The cakes, greased with the resulting yogurt cream, should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses full fat milk, 1 full glass of granulated sugar, 4 tbsp. spoons of dark cocoa powder, 2 tbsp. spoons of high-grade flour, 2/3 of a standard stick of butter.

First, mix all the dry ingredients in a saucepan.
Little by little, cold milk is added to the bulk products. Each time a thick mass is mixed, which must be gradually diluted with liquid.
The saucepan is placed over medium heat. Its contents are brought to a boil with constant stirring.
When the mass has cooled a little, oil is added to it.

The finished chocolate cream must be cooled completely before use.

Butter cream for sponge cake

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanillin.

The milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, this step can be ignored.
Vanillin and powder are poured into the cooled liquid. Add slightly softened butter. The mixture must be whipped for 3-4 minutes until smooth and airy.

To butter cream It turned out thick and very tender, you need to choose high-quality fatty oil for it.

Original lemon layer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. spoons of corn starch, 80 g of butter, 3 large lemons, 4 yolks of chicken eggs, a full glass of granulated sugar, a pinch of table salt.

The first thing to do is deal with the lemons. They get rid of the zest, which is rubbed on a fine grater. The juice is also carefully squeezed out of citrus fruits.
Mix in a saucepan corn starch and sugar. Add lemon zest and vanilla seeds.
Water is poured into the mass and fruit juice. The saucepan is placed over medium heat, where its contents are brought to a boil.
The egg yolks are stirred with a whisk. Half of the mixture from the previous step is added to them with vigorous stirring.
The mass is sent to the saucepan with the remaining ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
After removing from the heat, add oil to the treat.

All that remains is to cool the cream and grease the cakes with it. The product is stored under cling film.

Option with condensed milk

Ingredients: 2 standard packs of high-quality butter, 380 g of condensed milk, 60 g of cognac.

The butter softens to the point where it can be easily whipped with a mixer. It is processed at low device speed until it becomes airy.
Gradually condensed milk is added to the mass. If you wish, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overcook the condensed milk until it thickens.
Lastly, cognac is added to the mixture. In general, any will do alcoholic drink. It is better to choose an option without obvious flavorings that can spoil the appetizing aroma of the future cake.

This recipe makes it quite dense and very delicious cream, which easily fits onto the cakes.

Caramel cream

Ingredients: 1.5 cups granulated sugar, ¼ cup liquid natural honey, 1/3 cup filtered boiled water, 65 g of high-quality butter, 2.5 cups of full-fat milk, ¼ teaspoon of baking soda, 1 teaspoon of vanillin.

A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after this it is added butter. It will quickly begin to melt. At this time, you need to actively mix all the components.
Liquid honey is poured into the saucepan. The ingredients are mixed again.
In a separate bowl add to milk baking soda and the rest of the granulated sugar. The liquid is brought to a boil.
The milk will be cooked until the sugar crystals in it are completely dissolved. Only after this can you pour the slightly cooled caramel from the saucepan into the sweet milk mixture.
The cream is almost ready. All that remains is to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to suit your taste. For example, cinnamon.

Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time has expired, the gelatin is dissolved in a water bath and cooled.
The cottage cheese is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
Prepared gelatin is added to the mass. The products are mixed until smooth.
The mixture is divided into two parts.
Berries and fruits are mashed separately into puree. The skin of fresh apricots is first removed. There is no need to prepare canned ingredients for grinding.
The strawberry part is added to one half, the apricot part to the other. Whipped cream with a mixer is added to both mixtures. They should turn out very airy and fluffy.

Ingredients:
3 tbsp. Sahara
500 ml. cream 30% fat
200 gr. prunes
150 ml. liqueur

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare butter cream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and the consistency should resemble not very thick jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place on a cake plate or large dish first cake Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, level the surface of the cream so that sponge cake It turned out smooth and beautiful. Decorate the cake with candied fruits or fresh fruit, sprinkle grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

Ingredients:
2 tbsp. sugar or powdered sugar
500 ml. cream 25-30% fat
3 tbsp. cocoa

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color scheme, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Beat until you get enough thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Ready cream grease the cakes, not forgetting to pre-soak them with sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and most quick cream for a sponge cake that you can think of, and what’s most important is that it’s trouble-free, it almost always works out. By the way, it is also very tasty, goes great with regular and with chocolate biscuit. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 sachet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, beat the butter heated to room temperature with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Ingredients:
250 gr. butter
1 tbsp. Sahara
1 tbsp. milk
2 eggs
vanilla
cognac

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. Let's look

Ingredients:
200 gr. butter
4 tbsp. powdered sugar
4 tbsp. condensed milk
cocoa
cognac

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture all the time with a wooden spatula.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Nut cream lubricate the soaked sponge cakes. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually adding powdered sugar or sugar. Beat until the cream is smooth.
Sour cream coat the cakes. Cream is used for biscuits and other cakes, for example, for Honey cake.

Custard for sponge cake

Ingredients:
5 eggs
1 cup of sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thick. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Coffee cream for biscuits

Coffee cream for sponge cake is prepared according to the same procedure as vanilla cream. The only difference is that when preparing the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Add whipped cream to the cooled mixture in the same way.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly enamel dishes, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10g. gelatin

P.S. With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova

Today we will get acquainted with delicious and simple recipes creams that are perfect for sponge cakes and more. First, let's look at cream with sour cream and boiled condensed milk, which turns out very sweet with a slight sourness and is also suitable for honey or sour cream cakes. They can be used to fill eclairs, nuts or baskets.

Sour cream with condensed milk for sponge cake

Kitchen appliances and utensils: bowl, blender.

Ingredients

Sour cream	500 g
Sugar	100 g
Boiled condensed milk	250 g

Choosing the ingredients

Take high-quality, expensive condensed milk, which contains only natural ingredients.
While whipping, condensed milk and sour cream should be at the same temperature.
Beat the mixture for 5 minutes to obtain a thick, elastic mixture.
Use high fat sour cream. If you wish, you can first put it in cheesecloth and leave it to drain. The excess liquid will disappear from it, and you will get a very thick mass, which will become an excellent base for the cream.
It can be stored in the refrigerator for 5-7 days.

Step by step recipe

Video recipe

Now let's watch a short video that contains all the details of preparing a delicious cream.

Here's another easy one delicious recipe curd cream for sponge cake and more. Thanks to the cottage cheese, the mass turns out to be very rich and thick. We all know about the benefits of cottage cheese, but not everyone likes to eat it just like that. But in their favorite delicacy, they will not only eat it, but also ask for it.

This also applies natural yogurt. This mass is not only tasty, but also low in calories, which is important for those sweet lovers who are watching their weight. Add this simple recipe to your culinary notebook and please your loved ones with delicious desserts more often.

Curd and yoghurt cream for sponge cake

Cooking time: 10 minutes.
Number of servings: for 1 cake.
Calories: 139 kcal per 100 g of product.
Kitchen appliances and utensils: blender, deep bowl.

Ingredients

Choosing the right ingredients

Take natural yogurt, without additives and unsweetened. If you decide to take yogurt with some kind of filling, then use less sugar, otherwise the mass may turn out to be sickly sweet.
Use 9% cottage cheese. To prepare such mixtures, the fat content of the cottage cheese should always be high.
Heavy cream is also required. They whip better and have a rich taste that will go well with the other ingredients of our product.

Step by step recipe

Video recipe

And in this short video you will see all the details of creating a very tasty cream for sponge cake and more.

I present to your attention the recipe chocolate cream for sponge cake. It is prepared very simply and consists of two ingredients, but at the same time it turns out to be unusually tender and tasty.

I myself had been looking for such a recipe for a long time, and when my sister told me about it and I prepared it, my joy knew no bounds, because it was exactly what I was looking for. Now, when I need such a product, I use only these two ingredients to prepare it.

Chocolate cream for cake

Cooking time: 15 minutes.
Number of servings: for 1 cake.
Calories: 337 kcal per 100 g of product.
Kitchen appliances and utensils: mixer, thick-bottomed pan, hob.

Ingredients

Interesting Facts: The history of the appearance of such a cream is quite interesting. In France, a pastry chef accidentally spilled cream in hot chocolate, and for this act the boss called him the offensive word “ganache,” which translated means “stupid.” But after trying the resulting mixture, the chef was pleasantly surprised, because it turned out to be very tasty and hardened quickly. This is how a recipe for a delicious cream appeared, which at that time sold out so quickly that they didn’t even have time to come up with a name for it. That’s why we still call it “ganache”.

Step by step recipe

For this product you need to use the ingredients in a 1:1 ratio.

Video recipe

Dear readers, let's start watching a short video that shows in detail the entire process of preparing butter cream with chocolate for a sponge cake.

We often use lemon cream for sponge cake, the recipe for which came to us from Great Britain. Initially, this dish was prepared instead of jam and served with any flour products. Now it is widely used in cooking, adding to various desserts.

In terms of its composition, it turns out to be unusual due to lemon zest and sweet and sour taste. It is also very light, low in calories and does not weigh down desserts, which is a huge plus. Let's take a closer look at the entire process of its preparation.

Lemon cream

Cooking time: 20 minutes.
Number of servings: for 1 cake.
Calories: 177 kcal per 100 g of product.
Kitchen appliances and utensils: saucepan, citrus juicer, hob.

Ingredients

Step by step recipe

Video recipe

Dear chefs, I hope you are already preparing a delicious cake with one of the creams that I offered you. Write in the comments if you liked the resulting dish. If you have any suggestions or additions to the recipes, write, your opinion is very important to me. And now I wish you success and bon appetit!

Majority famous confectioners They believe that the secret of any delicious sponge cake lies in its impregnation. The cream makes the cakes soft and rich in taste. The variety of recipes allows you to make original and delicious cakes. Learn how to prepare different in complexity, but in their own way delicious creamy layers for a cake made from sponge cakes at home.

Features of cream for sponge cake

Many types of creams are suitable for soaking sponge cakes. Thus, the cream component can be prepared on the basis of sour cream, butter, cottage cheese, milk, yogurt, chocolate, proteins, and fruits. They all enrich the taste of the cakes in different ways, making it possible to satisfy everyone’s preferences. It is easy to prepare the cream at home by following step by step instructions with the photo, but to make your layer perfect, take into account the following recommendations:

strictly follow the proportions indicated in the recipe, only in this case you will achieve the desired consistency cream base;
one should distinguish between creams for impregnation and decoration; the base for decoration should be denser so that it does not spread over the top cake and does not flow down the edges;
if you like “wet” biscuits, then before applying the cream, soak the cakes in syrup, this can be simple sugar syrup, favorite brew, liquor and so on.

Sponge cake cream recipe

Today you can find countless variations of creams for sponge cakes. These are classic cream foundations and new ones original recipes professional confectioners and experienced housewives. Choose a cream or create your own based on those proposed, which will maximally satisfy the aesthetic and taste preferences of your family and friends.

Custard for sponge cake

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 191 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Not the simplest, but very tasty and aromatic custard for a sponge cake. Often the base separates, comes in lumps, turns out to be too liquid, or, conversely, thick. To prevent this from happening, you need to follow the instructions. Flour should be taken of the highest grade; it has the finest flour, which will not be felt at all in the cream. Milk with medium fat content 2.5%. You can take something else, then you will need to adjust the proportions of other components.

Ingredients:

milk – 500 ml;
sugar – 200 g;
flour – 50 g;
vanilla sugar – 5 g;
yolks – 4 pcs.

Cooking method:

Bring the milk to a boil.
In a saucepan, grind the yolks with two types of sugar, add flour, beat the mixture with a mixer.
Pour hot milk in a thin stream, stirring constantly.
Send the resulting mass to slow fire, it should thicken well.
Cool to room temperature, then place in the refrigerator for at least 2 hours.

Sour cream

Time: 10 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 325 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Perhaps the simplest cream for sponge cake is sour cream. It cooks in minutes, it all depends on the power of your mixer. To make the base more fluffy, it is important to cool the sour cream before whipping. Due to the high fat content of this fermented milk product, the mass has a pronounced creamy taste. Vanilla sugar adds a subtle aroma to it. This sour cream layer soaks the cakes well, which makes them more delicate in structure.

Ingredients:

sour cream 30% – 500 g;
sugar – 200 g;
vanilla sugar – 10 g.

Cooking method:

Combine all ingredients specified in the recipe.
Beat with a mixer until fluffy.
Before assembling the sponge cake, place the sour cream mixture in the refrigerator.

Time: 30 minutes + 20 minutes.
Number of servings: 1.
Calorie content of the dish: 236 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

At first glance, it may seem that curd cream is as easy to prepare as sour cream. But this recipe is more complex, it is a mixture custard With curd base. It's better to take the fat one homemade cottage cheese, if it does not conflict with your diet. It is softer in texture, does not roll into lumps and is not grainy, unlike low-fat varieties. Milk fat content is standard 2.5%. You can make your own powdered sugar at home.

Ingredients:

fat cottage cheese – 500 g;
milk – 100 ml;
powdered sugar – 120 g;
butter – 10 g;
starch – 5 g;
vanilla essence – 5 ml.

Cooking method:

Press the cottage cheese through a fine sieve to remove any lumps.
In a saucepan, combine milk, half the powdered sugar and starch.
Add butter and heat over low heat.
Bring the mixture to a boil, stirring continuously with a whisk, and simmer for another 2 minutes until the mixture thickens well.
Cool the resulting mixture to room temperature, stirring occasionally with a whisk.
Meanwhile, puree the cottage cheese with a blender with the remaining powdered sugar until smooth and creamy.
Add vanilla essence, pour in the cooled custard and stir with a spatula until homogeneous consistency.
Place the mixture in the refrigerator for 20 minutes to let it set, after which you can begin assembling the cake.

Yogurt

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 155 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

To prepare a yogurt cream base, you need to stock up on natural Greek yogurt without all kinds of additives. The fat content of this fermented milk product can also vary. It is better to give preference to yogurt with mass fraction 1.5% fat, so the layer will be less caloric. Condensed milk can be taken either raw or boiled; in the second case, the cream will be denser. If you want to achieve a bright chocolate taste, then double the amount of dark chocolate.

Ingredients:

natural Greek yogurt – 500 g;
condensed milk – 200 g;
dark chocolate – 50 g.

Cooking method:

Break the dark chocolate into pieces, melt in a water bath, stirring occasionally, then cool to room temperature.
Combine yogurt with condensed milk, beat with a mixer until creamy.
Place about two tablespoons of yogurt mixture into a container with cooled chocolate and stir.
Place the chocolate-yogurt mixture back into the yogurt and stir it in gently.
Before assembling the cake, place the finished mixture in the refrigerator for 2 hours to harden.

Buttercream Charlotte

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 417 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Excellent buttercream for sponge cake - Charlotte. It tastes great with sponge cakes. The mass turns out high-calorie and dense, thanks to a large number butter included. The cream base is ready for layering the cake immediately after cooking; it does not need to be cooled. Otherwise, the mass will become thick and difficult to apply to the cakes.

Ingredients:

butter – 200 g;
sugar – 180 g;
milk – 120 ml;
vanilla essence – 5 g;
eggs – 1 pc.

Cooking method:

Pour the milk into a saucepan, mix with 100 grams of sugar and place on the fire until it boils.
Separately, mash the egg with the remaining sugar.
When the milk boils, pour a third of it into the egg mixture and stir with a whisk.
Return the mixture back to the saucepan and place over low heat.
Bring the contents of the saucepan until thickened, constantly stirring with a spatula.
Remove the milk syrup from the heat, pour into a clean bowl and cool; the consistency of the syrup should resemble condensed milk.
Beat softened butter until fluffy.
Without ceasing to beat, add milk syrup one tablespoon at a time.
Finally, add vanilla essence and beat a little more.
Charlotte does not need to be chilled before assembling the cake.

Cream for biscuit made from condensed milk and butter

Time: 10 minutes.
Number of servings: 1.
Calorie content of the dish: 376 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Another delicious butter-based cream for layering a sponge cake. It also contains boiled condensed milk or toffee, which makes the mass denser in texture. This combination is diluted with heavy confectionery cream 33-36%. It is important to beat them well cooled, then the mass will be more airy. Confectioners recommend cooling not only the cream, but also the bowl with the whisk before whipping.

Ingredients:

confectionery cream – 250 g;
boiled condensed milk – 250 g;
butter – 100 g.

Cooking method:

Beat cold cream with a mixer until stiff peaks form.
Separately, beat soft butter with boiled condensed milk until fluffy, at least 5 minutes.
Add whipped cream to the resulting mixture and gently mix with a spatula until smooth.
If you are not planning to decorate the cake right away, then put the cream in the refrigerator and set it to room temperature before applying.

Light cream for sponge cake made from proteins

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 268 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Italian meringue is a light creamy base made from proteins, which is perfect for layering and decorating many desserts, including sponge cakes. The recipe is not particularly easy, it is important to adhere to the proportions and temperature regime syrup, which is a component of meringue. To prepare it, it is better to get a special culinary thermometer. In this case success Italian meringue guaranteed.

Ingredients:

sugar – 170 g;
water – 30 ml;
vanilla essence – 5 ml;
egg whites- 2 pcs.;
lemon juice - a few drops.

Cooking method:

Place egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, stir and place over moderate heat.
At this time, start beating the whites at high speed, about 5-10 minutes.
It is important not to overbeat the whites, otherwise the mass will begin to fall when the whites beat into a stable foam; reduce the mixer speed.
When the syrup heats up to 120ºC, remove the saucepan from the stove and slowly pour the syrup into the egg whites in a thin stream, constantly whisking with a mixer at low speed.
After adding the syrup, beat the mixture for another 5 minutes, it should acquire a characteristic glossy shine.
Finally add vanilla essence.
The mixture is immediately ready for decorating the cake.

Creamy

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Light butter cream for sponge cake soaks the cakes well, while holding its shape and not spreading due to the addition of gelatin. You can use instant gelatin or sheet gelatin, but it is important to adhere to the rules for dissolving the gelling agent indicated on the package. Dissolved gelatin instantly sets in the cream base, thanks to the low temperature of the cream, so the mass is immediately ready to be sandwiched between sponge cakes.

Ingredients:

confectionery cream – 200 ml;
powdered sugar – 100 g;
water – 100 ml;
gelatin – 10 g;
vanillin – 2 g.

Cooking method:

Soak instant gelatin in water.
After 15 minutes, heat it until completely dissolved, set aside to cool.
At this time, whip the chilled confectionery cream into a stable foam.
Without ceasing to beat, gradually add all the sugar.
When the sugar is completely dissolved, add vanillin.
Continuing to beat the mixture, slowly add all the gelatin.

Time: 15 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 317 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The famous cream cheese is suitable not only for making American cheesecake, but also for layering sponge cakes. It is prepared on the basis cream cheese. This could be Philadelphia cheese, mascarpone, ricotta, or any other type of cream cheese you happen to have. The mass turns out airy with a characteristic creamy taste. Cream base is often enriched with synthetic or natural vanilla.

Ingredients:

confectionery cream – 350 ml;
cream cheese – 200 g;
powdered sugar – 70 g;
vanilla essence – 5 ml.

Cooking method:

Combine cream cheese, powdered sugar and vanilla essence, beat with a mixer until smooth.
Separately, whip the cold cream until stiff.
Fold the whipped cream into the cream cheese and gently fold in with a spatula, repeating the folding motion from bottom to top.
Before assembling the cake, place the mixture in the refrigerator to harden.

Caramel

Time: 40 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 427 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

The caramel-based sauce holds its shape well, especially when chilled, so it can be used not only for layering sponge cakes, but also for creating all kinds of patterns. Caramel cream This recipe turns out very sweet, so it is best to sandwich unsweetened or low-sweet sponge cake layers. The sauce has a pleasant caramel color, which makes appearance dessert is more advantageous.

Ingredients:

confectionery cream – 300 ml;
sugar – 200 g;
butter – 150 g;
vanillin – 2 g.

Cooking method:

Pour sugar into a small, thick-bottomed saucepan and place over medium heat.
The sugar should completely melt and acquire a characteristic caramel (brown) color; when this happens, remove the caramel from the heat.
Heat the cream separately, you can use the microwave.
Pour the hot cream into the caramel in a thin stream, stirring constantly.
Send the mixture over low heat and cook until slightly thickened.
To allow the sauce to cool faster, pour it into another clean container.
If stones from hardened sugar form during cooking, it is better to strain the sauce through a strainer.
Cool the homogeneous sauce without grains a little.
Separately, beat the softened butter until fluffy and white.
Introduce to it gradually the whole caramel sauce, without ceasing to beat, add vanillin at the end.
Send the finished sauce to harden on the refrigerator shelf, then brush the cakes with it.

Fruit

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 203 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

A creamy base with the addition of fruits and nuts is one of the universal fillings for desserts. Fruit cream takes on the desired color depending on what fruit or berries you use. To prepare such a creamy layer, you can use both fresh and frozen berries. The ideal fruit is a banana, it is very sweet in itself, its structure slightly thickens the main composition. You can experiment with other fruits and nuts.

Ingredients:

confectionery cream – 300 g;
strawberries – 200 g;
bananas – 200 g;
sugar – 75 g;
crushed pistachios – 40 g.

Cooking method:

Grind strawberries with sugar.
Add banana pulp and puree in a blender.
Add cold cream and beat the mixture well with a mixer.
Finally, add the chopped pistachios and mix gently with a spatula.
If the cream is too liquid, cool it well before applying.

With ricotta

Time: 20 minutes + 2 hours.
Number of servings: 1.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The creamy layer based on ricotta cheese has a delicate creamy taste and vanilla aroma, thanks to the addition of this spice extract. In addition to cheese, the recipe calls for heavy confectionery cream. It is important not to overbeat them, otherwise they may curdle when combined with the ricotta. This version of the cream layer goes well with fruit and berry puree. You can add chocolate drops and different kinds nuts

Ingredients:

confectionery cream – 200 ml;
ricotta cheese – 400 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Whip cold cream until stiff peaks form.
Separately, beat the ricotta with sugar and vanilla essence.
If desired, you can add a little fruit puree to give the mixture the desired shade.
Add the whipped cream to the cheese and gently fold in with a spatula until smooth.
Before assembling the sponge cake, place the cream base in the refrigerator.

Time: 30 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 227 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Mascarpone cream is another type of cream layer for sponge cakes based on cream cheese. If you add berry puree to the main composition, the layer will acquire a characteristic berry color, and the cake will sparkle with new colors. Fruit and berry puree will also complement the sweetness of the cream base. It is worth noting that additional cooling of the cream and equipment will allow you to whip it faster.

Ingredients:

confectionery cream – 375 ml;
mascarpone cheese – 360 g;
fruit puree– 100 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Pour the cream into a whipping bowl and send it to freezer together with a whisk for 15 minutes.
After this time, add mascarpone, sugar and vanilla essence to the bowl.
Begin beating on low speed, gradually increasing until stiff peaks form.
At the end add fruit puree of banana, raspberries and strawberries.
Gently stir the mixture until smooth.
Place in the refrigerator before applying.

Chocolate cream ganache

Time: 20 minutes + 6 hours.
Number of servings: 1.
Calorie content of the dish: 426 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

In confectionery, ganache is a thick cream for sponge cake and other chocolate-based desserts. It sits for a long time, about 6-8 hours, and as a result it turns out very thick with a characteristic chocolate taste and aroma. To highlight or diversify the taste, a few drops of alcohol, such as cognac, are often added to the ganache. In addition, strengthen chocolate taste You can use cocoa powder.

Ingredients:

confectionery cream – 250 g;
dark chocolate – 200 g;
butter – 75 g;
liquid honey – 40 ml;
instant coffee – 20 g.

Cooking method:

Mix the cream in a saucepan, instant coffee and honey, place over moderate heat and bring the mixture to a boil.
Place butter and finely chopped dark chocolate in a deep bowl.
Pour hot cream into a bowl in a thin stream, stirring with a spatula.

Some novice cooks often ask themselves this question: “What kind of cream would be best to use for this?” And to avoid this question, I decided to write this article, where, based on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order for it to confidently stay inside.

Take, for example: the cream is too liquid, in which case it will flow under the weight of the cakes, especially if they are heavy and thoroughly soaked. Also, the cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today’s article we will analyze the recipes for the most delicious creams for sponge cake, which have been personally tested by me and my friends more than once. Certainly taste qualities All recipes will be different, but for this I will try to explain as clearly as possible what the final product will be and you can choose the one you like best. I also recommend studying.

If you follow all the recommendations listed above, you will succeed tender mass, which can be supplemented with sour cream or butter. I would like to note that this filling turns out to be very light. And besides, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

Butter 82.5% - 180 g
condensed milk - 120 g
cognac - 1 tsp
vanillin optional.

Cooking method:

First of all, we prepare everything necessary products, after which we start cooking. Place the softened butter in a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanilla if desired and one teaspoon of cognac. Then we bring it to a homogeneous state.

Cognac not only imparts a subtle and pleasant aroma, but the taste is simply amazing.

Then we put this wonderful cream in the refrigerator for 10-12 minutes, and then use it for its intended purpose.

How to make cream from sour cream

There are several good ways How to make sour cream filling for a cake at home. One of them will be presented in this article.

Ingredients:

Sour cream 20% – 680 g
sugar - 150 gr
butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably overnight or for 5-7 hours, hang the sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring until smooth.

This is such a soft and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake a sponge cake. The fudge had to be prepared for him from the ingredients that were in the refrigerator - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

Dark chocolate – 400 gr
cream - 400 gr.

Cooking method:

Pour the cream into a saucepan and place it over medium heat. Stirring constantly, bring to a boil and immediately remove from the stove.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until smooth.

After all the chocolate has dissolved, we place this mass in the refrigerator, but not in a set-and-forget-it way, but be sure to take it out every 10-15 minutes and stir it. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a thickness, where we beat for the first 1-2 minutes at low speed, and then at full power we bring it to a thicker consistency.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I most often use to make this dessert. Because it is suitable not only for sponge cakes and cupcakes, but also for eclairs, which generally turn out amazing!

Ingredients:

Mascarpone cheese – 300 gr
sugar - 150 gr
vanilla – 10 g
heavy cream - 600 ml.

Cooking method:

1. Place the prepared ingredients listed above in a deep bowl and begin to beat at low speed for 1.5 minutes.

2. Then gradually increase the speed and bring it to a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Preparing cream from boiled condensed milk

Ingredients:

Butter - 400 gr
boiled condensed milk - 400 g
regular condensed milk - 400 g
orange extract - 1 tsp.

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now we also add in parts boiled condensed milk and mix thoroughly.

Next, add regular condensed milk, one teaspoon of orange extract, or a few teaspoons of finely grated orange zest and beat again.

The finished filling is quite stable, suitable for both layering cakes and forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and aromatic. A win-win option that will appeal not only to little sweet lovers, but also to adults.

Bon appetit!!!