The cream is a lush mass prepared by whipping butter, eggs, cream with sugar and other products.
Due to its high nutritional value, excellent taste and plasticity, the cream allows you to create decorations of the most intricate shapes.
However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.
Store the cream in a cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.
Bacterially contaminated cream can be a source of disease and poisoning. Microbes can be brought into the cream with raw materials, from dishes or from hands. The cream should not be prepared for the future.
Products with cream should not be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare cakes and cakes with cream shortly before consumption.
In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.
Recipe Explanations
Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystal citric acid dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.
food coloring
Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.
white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.
yellow coloration obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.
green coloration obtained by mixing yellow paint with blue or squeezing green juice from spinach.
brown coloring
give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.
Red and pink coloring are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.
orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.
blue coloring obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure blue solution.
pistachio coloring formed by mixing yellow paint with a small amount of blue.
chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.
I. Basic oil creams
Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.
1. Butter base cream with condensed milk
Products / Quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the exit)
Sweet butter, g
50
100
200
Condensed milk, st. spoons
2
4
8
Cream yield, g
110
220
440
Heat the oil in a saucepan to a consistency thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream "cuts off" (becomes pockmarked), you need to slightly warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.
2. Butter base cream on sugar syrup
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream yield, g
110
220
440
Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Ready sugar syrup cool to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the chilled sugar syrup in small portions.
Whip until fluffy.
3. Butter base cream on powdered sugar
Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, st. spoons
2
4
8
Cream yield, g
100
200
400
Cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that fine, carefully sifted powdered sugar is added in small portions while whipping.
At the end of whipping, speed up the process.
4. Butter base cream with milk and eggs (Charlotte)
Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.
5. Oil base cream on eggs (glaze)
Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400
Place sugar and eggs in a saucepan. Heating the mixture to 45 °, beat it with a whisk until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
In a separate pan, heat the oil to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mass of eggs and sugar.
Beat the total mixture until a fluffy cream is formed.
Flavored oil creams
At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of taste and aroma.
In the recipes for flavored creams, the additives are calculated for a portion of the main cream prepared from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.
6. Apricot oil cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apricot tincture or apricot liqueur, or syrup from apricot jam. Tint the cream orange (see beginning of page).
7. Pineapple oil cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of canned pineapple syrup, tint yellow (see beginning of page) and mix well until a uniform color is obtained.
8. Orange Butter Cream
To the main butter cream (recipes 1-5), add juice from% orange (recipe 129) and juice from orange peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).
9. Benedictine oil cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in pistachio color (see at the beginning of the page) and mix well.
10. Vanilla Butter Cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. Cream color is white.
11. Cherry Butter Cream
To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).
12. Strawberry butter cream
To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).
13. Strawberry Butter Cream
To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries, or syrup from strawberry jam, or 1 tbsp. a spoonful of strawberry liqueur. Tint the cream pink (see beginning of page).
14. Cognac oil cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of cognac and mix well.
15. Coffee butter cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of coffee liqueur or coffee tincture (see beginning of page). If at the same time the cream turns out to be light, add burnt (see at the beginning of the page).
16. Lemon oil cream
To the main butter cream (recipes 1-5), add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see beginning of page).
17. Raspberry oil cream
To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).
18. Tangerine oil cream
To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see beginning of page) and add citric acid to taste (see beginning of page).
19. Butter honey cream
Add 2 teaspoons of natural honey to the main butter cream (recipes 1-5) and mix well.
20. Almond butter cream
To the main butter cream (recipes 1-5), add 2 tbsp. tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Mix the cream well.
21. Butter nut cream
To the main butter cream (recipes 1-5), add 3 tbsp. spoons of peeled roasted finely ground nuts. Roasted nuts pass through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).
22. Praline oil cream
To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare the praline mass, you need following products:
1 st. a spoonful of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.
Prepare the praline mass in the following way:
Roast nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms.
roasted nuts, almonds and sugar, put in a small (untinned) saucepan, put on low heat and stir with a wooden spatula until the sugar melts and becomes a light yellow color. Carefully place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.
23. Butter pink cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color pink (see at the beginning of the page).
24. Butter rum cream
To the main oil cream (recipes 1-5), add 3-4 drops of rum essence or 1 tbsp. a spoonful of rum and stir well.
25. Pistachio butter cream
To the main butter cream (recipes 1-5), add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.
26. Oil tea cream
To the main butter cream (recipes 1-5), add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.
27. Blackcurrant oil cream
To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh berries blackcurrant (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color cream pink (see beginning of page).
28. Chartreuse oil cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).
29. Chocolate Butter Cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.
30. Apple butter cream
To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add food acid to taste and mix well.
II. Protein creams
The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
In the main protein creams you can enter aromatic and flavoring substances, while obtaining flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.
31. Raw protein cream(basic)
Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, st. spoons
4
6
8
12
16
3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the squirrels into the pan, put it on ice or in cold water and beat with a metal whisk for 10-15 minutes until a thick fluffy white foam is obtained, which should be held on a raised whisk. Without stopping beating, gradually, in small portions, add fine, carefully sifted icing sugar (1/3 portion) to the whipped proteins and continue beating for another 2-3 minutes.
Then take out the whisk, add the rest of the powdered sugar, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its splendor during storage.
32. Custard protein cream(basic)
Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Sugar sand, art. spoons
4
6
8
12
16
water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600
Put granulated sugar in a saucepan, pour water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paints, fruit juices and other aromatic substances used for oil creams.
The cream should be used immediately after production.
33. Protein-fruit cream (marshmallow)
Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, as when it cools it turns into a gelatinous mass.
34. Protein cream from Antonov apples
Ingredients for 450 g of cream: 4 egg whites, 1 cup of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour hot mixture into well beaten egg whites.
Use the cream immediately while warm.
III. Basic custards
Custards quickly sour and spoil, especially if they are stored in a warm place.
To custard did not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pan with cream should be placed in cold water or between pieces of ice, covered with another pan (basin) on top, on which ice (snow) should also be put and sprinkled with salt. In such conditions, the cream cools quickly.
So that a dense crust does not form on the surface of the cream, it is sprinkled with sugar or the cream is periodically mixed during cooling. Chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing individual products in recipes with creams or adding new ones, you can get flavored custards with different tastes and aromas.
35. Custard on eggs(basic)
Products / Quantity (explanations "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Sugar sand, art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720
Instead of eggs, you can take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thick (in no case should the cream overheat and bring until boiling, otherwise it will cut off).
Remove from the stove and put the cream to cool.
36. Custard with flour(basic)
Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring to a thickening, but do not boil.
To improve taste and sterilization wheat flour pre-fry lightly on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.
37. Custard Air(basic)
Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, quickly mix them with the hot mixture. Heat the whole mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Cool finished products with cream in a cold place.
Flavored custards
38. Apricot Custard
Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot tincture or liqueur.
39. Pineapple Custard
Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.
40. Orange Custard
Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass orange juice(recipe 129) or, after boiling and cooling, add the juice from the zest of one orange.
41. Vanilla Custard
Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.
42. Lemon Custard
Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.
43. Custard tangerine
Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.
44. Custard honey
Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk, take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.
45. Custard almond (walnut)
Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of roasted finely chopped almonds, nuts, peanuts.
The cream should only be used for the filling.
46. Chocolate custard
Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of sugar and 2 teaspoons of cocoa powder or one 50-gram bar of chocolate (no added sugar). Break the chocolate into small pieces.
47. Custard Apple
Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or applesauce light color with a pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.
IV. Basic buttercreams
Whipped cream cream is distinguished by splendor, tenderness and lightness, high nutritional value and great taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.
Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.
48. Butter cream without gelatin(basic)
Products / Quantity (explanations "Butter base cream on condensed milk")
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold pan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.
49. Creamy cream with gelatin(basic)
Ingredients for 400 g cream:
- 1.5 cups of cream 20-35% fat,
- 1/2 teaspoon of gelatin,
- 1.5 tbsp. spoons of powdered sugar.
Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.
50. Creamy egg cream with gelatin(basic)
Ingredients for 400 g cream:
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the pan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Scent the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.
Flavored Butter Creams
Flavors and aromas can be added to the basic gelatin buttercreams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.
51. Apricot creamy cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of apricot liqueur or tincture or 2 tbsp. tablespoons finely grated apricot puree
52. Creamy pineapple cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of pineapple syrup or juice or finely grated pineapple puree. Tint the cream yellow (see beginning of page).
53. Creamy orange cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin juice from one orange (recipe 129) and its zest. The cream can be tinted orange (see beginning of page).
54. Creamy vanilla cream
Add to the cream of the main cream (recipes 49, 50) at the beginning of whipping 5 g of vanilla sugar or before the introduction of gelatin - 2 tbsp. spoons of vanilla liqueur.
55. Cream cherry cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).
56. Creamy strawberry, strawberry, raspberry cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165).
Tint the cream pink (see beginning of page).
57. Cognac cream cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of cognac
58. Creamy coffee cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of coffee liqueur or 2 tbsp. tablespoons of strong coffee infusion made from 1 teaspoon of natural coffee.
59. Lemon Cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).
60. Creamy tangerine cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from one or two tangerines (recipe 169) or 1 tbsp. a spoonful of tangerine liqueur.
61. Creamy honey cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of a little warmed natural honey.
62. Creamy almond cream(walnut)
Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of roasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor.
63. Cream praline cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2-3 tbsp. spoons of praline filling prepared according to recipe 22.
64. Creamy pink or rum cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of liquor "Pink" or 4-5 drops of rum essence, or 2 tbsp. tablespoons of rum, or 1 drop of rose oil.
65. Tea Cream Cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of strong infusion prepared from 1 teaspoon of dry tea.
66. Creamy chocolate cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin, a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.
67. Creamy apple cream
Add to the main cream (recipes 49, 50) before the introduction of gelatin 1-2 tbsp. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), mashed potatoes or finely chopped fresh (canned) apples.
V. Sour cream and creamy sour cream
Sour cream for cream preparation should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled down before whipping, it should be whipped at a low air temperature.
Sour cream and creamy creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.
68. Sour cream without gelatin
Ingredients for 350 g cream:
- 1 cup sour cream
- 5 g vanilla sugar.
Put the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a whisk until a thick fluffy foam is formed, which should be held on a raised whisk.
Sift powdered sugar, mix with vanilla sugar and whisk with whipped sour cream.
69. Sour cream with gelatin(basic)
Ingredients for 350 g cream:
- 1 cup sour cream
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping pour warm (40 °) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk into it in a thin stream. Flavor the cream with various substances, which are added at the end of whipping before the introduction of gelatin.
The dosage of flavoring substances is given in previous recipes.
70. Butter and sour cream
Ingredients for 400 g cream:
- 1 cup cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, put in cold water, on ice or in snow and beat the contents with a whisk until a thick fluffy foam forms. Whisking constantly, add the sifted icing sugar and vanilla sugar mixture and mix.
71. Cream kaymak
Ingredients for 400 g cream:
- 3/4 cup cream 20%,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Sugar with cream, stirring constantly, boil until a sample on a thin thread, add vanilla sugar and cool to 15-18 °, beat the butter for 10-12 minutes and gradually, in 5 doses, add milk syrup. Mix well.
VI. Various creams
72. Cream on creamy margarine
Ingredients for 200 g of cream:
- 100 g of creamy margarine,
- 3 tbsp. spoons condensed milk,
- 2 teaspoons of jam syrup,
- 2 teaspoons of cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat margarine in a saucepan to the consistency of thick sour cream and beat it with a whisk or a wooden spatula until a fluffy mass is obtained; then, without stopping beating, add condensed milk, syrup, cognac, vanilla sugar and mix well.
73. Peanut cream
Ingredients for 280 g of cream:
- 100 g of creamy margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely chopped
- 1 teaspoon cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Whisking constantly, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.
cookingclassy.com
This is a universal cream, suitable for layering biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of butter roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.
Ingredients:
- 100 gr butter;
- 4 tablespoons of powdered sugar.
Instruction:
For such a cream, you need to take a quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. V Soviet times it was the most popular cream cake. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.
#2 Butter cream Charlotte
Flour-free custard, good for layering and decorating cakes, for caps on cupcakes.
Ingredients:
- 200 gr butter;
- 6 tablespoons of milk;
- 4 tablespoons of sugar;
- 2 eggs.
Instruction:
Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.
#3 English custard
Custard blends perfectly with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.
Ingredients:
- 500 ml milk
- 150 g sugar
- 4 yolks
- 50 g flour
- 1 vanilla pod.
Instruction:
Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.
#4 Cream Patisser
This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.
Ingredients:
- 2 eggs;
- 30 g of starch;
- 100 g of sugar;
- 500 ml of milk;
- 50 g butter;
- 1 vanilla pod.
Instruction:
Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.
#5 Cream Muslin
Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.
#6 Swiss butter meringue
Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.
Ingredients:
- 3 proteins;
- 90 grams of sugar;
- 250 gr butter;
- a pinch of salt;
- vanillin.
Instruction:
Place egg whites and sugar in a saucepan. Build water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.
Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.
Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.
This cream is well suited for flowers in the Malaysian technique.
#7 Cheese cream or cream cheese
Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.
Ingredients:
- Cream 33% - 100 gr
- Cream cheese - 500 gr
- Powdered sugar - 70 gr
Instruction:
Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.
There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.
Ingredients:
- Cottage cheese or cream cheese - 500 gr;
- Butter 82.5% fat - 180 gr;
- Powdered sugar - 150 gr.
Instruction:
The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.
#8 Italian meringue
The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.
Ingredients:
- 2 egg whites at room temperature
- 40 ml water
- 120 gr sugar
- a pinch of salt
Instruction:
Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.
#9 Chocolate ganache
It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.
Ingredients:
- high quality chocolate
- cream with a fat content of at least 33%
For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.
For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream of at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.
For white ganache you need to take 3 parts white chocolate and one part cream of at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.
Instruction:
Chop the chocolate very finely with a knife.
Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature for stabilization. Before use, heat in the microwave at the lowest power.
#10 Lemon Kurd
This one is amazing delicious cream used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. At the base of the cream lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.
Ingredients:
- 2 eggs
- 2 lemons
- 100 gr sugar
- 30 gr butter
Instruction:
Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in fridge. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.
What cake can be without a thick, shaped and fragrant cream? Right! No! It will turn out dry, ugly, the layer will drain onto the dish. A thick cream will be an excellent filling and decoration for even the most modest cake, but how to cook it?
Thick Cream for Cake - General Cooking Principles
All creams and toppings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.
General principles thick creams:
The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores, used in each case according to the attached instructions.
All products for the cream should be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It is more difficult with sour cream, even at 25% it can be thick, and sometimes liquid.
Sugar and powder are replaced by each other, but you need to navigate not by volume, but by weight, since the density of the products is different.
Before adding to the cream, cocoa must be sifted to get rid of lumps. Can be ground with granulated sugar before adding the liquid if the cream is custard.
Nuts before laying in the cream must be fried, otherwise they will become sour and tasteless.
It is equally important to observe the temperature regime. Dairy products become liquid in heat, it is difficult to work with them, they do not whip into foam. Butter, on the contrary, should be kept at room temperature before whipping and adding to the cream so that it softens.
How to make a thick cream cake from cream and chocolate
Buttercream itself is delicious, but very capricious. When sugar and other additional ingredients are added, the mass becomes thinner and does not hold its shape well. The best way how to make thick butter cream for the cake is to add chocolate.
Ingredients
350 ml cream with a fat content of 33%;
100 g of chocolate;
6 spoons of powder;
Vanilla extract.
Cooking
1. Put a saucepan of water for a water bath. In a smaller saucepan, pour 2-3 tablespoons of cream and chopped chocolate. Better take dark chocolate with a high cocoa content, at least 60%.
2. Pour the rest of the cream into a bowl, beat until fluffy foam.
3. Only after that we begin to add powdered sugar. Pour in small portions, mix well.
4. Remove the melted chocolate from the water bath and cool, it should be warm, but not hot.
5. We switch the mixer to the smallest speed, we begin to slowly add chocolate to the cream and stir.
6. Add vanilla. But you can pour in a little cognac or liquor, just one spoon is enough. Ready!
7. Put the cream in the refrigerator for 15-20 minutes, then use it to grease the cakes and decorate cakes and pastries.
How to make cake cream thicker with gelatin
This option is suitable for absolutely any cream prepared on condensed milk, cream, proteins. The custard mass can also be made thicker. Take any gelatin, instant or regular, there will not be much difference.
Ingredients
800 g of cream;
10 g of gelatin;
50 ml of water.
Cooking
1. Combine gelatin with water. Can be taken whole milk, coffee or cocoa, if they match the taste of the cream. It's just that not everyone likes to use plain water in fillings. Soak gelatin for the time indicated on the package.
2. We put a bowl with dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.
3. We lower the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.
4. Now the cream needs to be put in the refrigerator, but watch closely. As soon as it begins to thicken, you need to remove and grease the cake, decorate. If the cream hardens, then it will be more difficult to do.
Thick cream for Charlotte cake
A variant of a rich and thick cake cream, which is made from proteins. You will also need eggs and full fat milk, preferably 4%.
Ingredients
200 ml of milk;
360 g sugar;
400 g good oil.
Cooking
1. Separate the yolks, put them in a bowl, add granulated sugar. Stir. Proteins are not useful, you can cook meringue or some other dish from them.
2. Pour in milk, mix again.
3. Put on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, we immediately remove from heat. Cool down. Can be placed in a basin cold water, will be faster.
4. Put the softened butter in a bowl. Immerse the mixer, beat until fluffy for at least 10 minutes.
5. After that, add a spoonful of brewed milk, beat further, put another spoonful and so on until the syrup is over.
How to make a thick cream cake from sour cream
Sour cream recipes often call for a fatty, thick product. But it is difficult to find it in stores, or the cost is staggering. Actually there is a very easy way to do it. thick cream for a cake of sour cream 20-25% fat.
Ingredients
1 kg of sour cream;
150 g of powder;
Fillers: vanilla, cocoa, coffee, liquor.
You will also need gauze or cotton thin fabric.
Cooking
1. Put 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take a thin fabric.
2. We spread the sour cream on the fabric, tie the ends of the gauze to make a knot. We hang it, leave it to separate the whey, be sure to substitute a vessel to collect excess liquid.
3. After 3-4 hours, the sour cream will become much thicker, you can leave it all night. You will get a mass that resembles cream cheese in consistency.
4. We shift the weighed sour cream into a bowl, start whisking and add powdered sugar. Sand is best not to use.
5. At the end, we put the ingredients for aroma and taste. They can be anything, but appropriate to the dessert.
How to make cake cream thicker with cocoa
A great way to make cake cream thicker if you have nothing but cocoa powder on hand. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.
Ingredients
600 g of cream;
2 tablespoons cocoa without sugar.
Cooking
1. Put the cream in the freezer for 30-40 minutes, but it should not freeze with ice. The mass should cool well.
2. Pour cocoa into a strainer, sift.
3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream back in the refrigerator. In half an hour it will be ready to use.
Thick cream for condensed milk cake with butter
You can often hear that now condensed milk is not so liquid and does not freeze. But, if you do everything right, you can cook a very tasty and thick cream for a cake or pastries.
Ingredients
350 g butter;
1 can of condensed milk;
Cocoa or vanilla to taste
Cooking
1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a hole will appear. Transfer to a bowl.
2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes white and fluffy.
3. Open a jar of condensed milk, mix. We collect with a spoon and add to the oil, but do not stop beating. As soon as the fat absorbs all the milk, we again collect a spoonful of condensed milk and add.
4. Do this until the milk runs out. If you pour it all at once, then the cream will turn out to be liquid.
5. At the end, add cocoa or vanillin, any ingredients for taste.
Thick custard for cake
Cake custard is often runny if not properly prepared. In fact, you can make a very thick, rich layer for cakes, which will even work for small decorations, borders. Instead of cornstarch, wheat flour or cornstarch can be used.
Ingredients
4 yolks;
90 g sugar;
250 ml of milk;
120 g butter;
2 tsp corn starch.
Cooking
1. Place the yolks in a saucepan, add granulated sugar to them and carefully grind the mass until smooth. If this is not done, pieces of scrambled eggs will float in the cream after brewing.
2. Add starch or flour, also grind. If you put cocoa, then it is better to pour it out now and grind it, otherwise there will be lumps.
3. Add milk, stir.
4. Put the custard on the stove, medium heat. We don’t leave the saucepan anywhere, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly update the layer so that it does not burn.
5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mass to a boil.
6. Now they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.
7. Soften the butter. Add to cooled cream. Ideally, it can be beaten, but there is a small amount that will only spread on the walls of the dish.
8. For flavor, put vanillin, stir again.
It is undesirable to add berries and fruits to sour cream; from juice it quickly becomes liquid. The exception is bananas.
Any cream can be made thicker if melted is added to it, but not hot chocolate.
If there is no thickener at hand, and the cream turned out to be liquid, you can simply add coconut flakes. We absorb mass well shortbread, but it needs to be well ground.
The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and lush mass.
Not a single home holiday can be imagined without the most culminating moment - the serving of a large and mouth-watering 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 creamIncredibly 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.
- Fold the sour cream into a deep bowl, after draining excess moisture.
- Pour sugar or powdered sugar into the sour cream.
- Start whipping with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
Delicate custard
Custard is thicker than sour cream, so it is more suitable for their cakes. shortcrust pastry and biscuit. Due to the presence of eggs or egg yolks in it, 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.
- Mix half of the milk with eggs and flour.
- Pour the second half of the milk into a saucepan, pour sugar into it and put on fire.
- Stirring constantly, bring the milk to the boiling stage, but do not let it boil.
- Add the mixture of cold milk, eggs and flour to the hot milk.
- Keep stirring and wait for it to boil.
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.
- Place all ingredients in a deep bowl.
- First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
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 butter must first be removed from the refrigerator and left to soften at room temperature.
- Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
- Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
- Continue whisking until a homogeneous mass is obtained.
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.
- Pour gelatin with a quarter cup of warm boiled water and leave for 1 hour.
- Pour the chilled cream into a cold deep bowl.
- Whip the cream until foamy, gradually adding powdered sugar and pouring gelatin.
- Continue beating until the cream is thick and firm.
Prepare cream for cakes simple recipes anyone, even a novice hostess, will succeed. 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.
Some novice cooks often ask this question: “What kind of cream is desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.
Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick 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 repeatedly tested personally by me and my friends. Certainly taste qualities all recipes will be different, but for this I will try to explain as clearly as possible what will come out of it and you can choose the one you like more. I also recommend studying.
If you follow all the above recommendations, you will get a tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.
Ingredients:
- Butter 82.5% - 180 gr
- condensed milk - 120 gr
- cognac - 1 tsp
- vanillin optional.
Cooking method:
First of all, we prepare everything necessary products and then we start cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.
Then add condensed milk, vanillin if desired and one teaspoon of cognac. After we bring to a homogeneous state.
Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.
Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we use it for its intended purpose.
How to make cream from sour cream
There are several good ways how to cook sour cream filling for a cake at home. One of them will be presented in this article.
Ingredients:
- Sour cream 20% - 680 gr
- sugar - 150 gr
- butter - 125 gr.
Cooking method:
In order for all excess liquid to escape, preferably at night or for 5-7 hours, hang sour cream in gauze. We shift it into a small saucepan and pour 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 to a homogeneous state.
Here is such a gentle and elastic cream turned out.
Chocolate fondant with cream
Recently, I suddenly wanted to bake a biscuit cake. Fondant for him had to be prepared from the products that were in the refrigerator - this is 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, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.
While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.
After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.
This is such a wonderful chocolate cream.
Recipe with mascarpone
This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also for eclairs, which generally turn out to be space with it!
Ingredients:
- Mascarpone cheese - 300 gr
- sugar - 150 gr
- vanilla - 10 gr
- fat cream - 600 ml.
Cooking method:
1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.
2. Then gradually increase the speed and bring to a lush, smooth and very tasty cream.
3. This is a real lifesaver when your guests are already on the doorstep. You can cook cakes with it or put it in bowls and serve with your favorite berries or cookies.
Cooking cream from boiled condensed milk
Ingredients:
- Butter - 400 gr
- boiled condensed milk - 400 gr
- regular condensed milk - 400 gr
- orange extract - 1 tsp
Cooking method:
With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.
Now we also add in parts boiled condensed milk and mix thoroughly.
Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange peel on a fine grater and beat again.
The finished filling is quite stable, suitable both for layering cakes and for forming roses.
Video on how to make fruit cream
Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.
Bon Appetit!!!
