Which cake cream is the most delicious? How to make pastry cream: homemade recipes. Butter cream rum

Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.

Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to pipe with various relief patterns through confectionery nozzles. The fattier the oil, the tastier the cream will be.

Butter cream for cake is a classic in confectionery.

For the classic version use:

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

Cooking step by step:

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

Sweet layer with condensed milk

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

What you will need for the cream:

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

Cooking method:

1. With mixer whisk running at maximum speed, beat butter until fluffy and white.
2. After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

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

Custard filling recipe with butter

This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one has the unparalleled taste of coolness melting on the tongue and straight out of the refrigerator.

The best filling for baking is buttercream.

List of products used:

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

Cooking algorithm:

1. Mix half the recipe amount of water with sugar and cook over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot syrup that is starting to boil. With constant stirring, boil the mixture until thick.
3. Place butter at room temperature, cut into small random pieces, into a non-hot but warm custard base.
4. Beat the cream ingredients with a mixer. At first the mass will have a yellow color and a thin consistency, but gradually it will turn white and thicken.
5. The cream will be ready when clear traces of the whisk remain on its surface. Before use, it is recommended to keep the mixture in the cold for a quarter of an hour.

Sour cream and butter cream

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

To layer one medium cake you will need:

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

Prepare as follows:

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

With added chocolate

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

This recipe is very easy to prepare at home.

To prepare it you need to take:

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

Preparation:

1. Finely chop the chocolate with a knife, place in a container of suitable capacity and pour in cream. Place these products in a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put very soft butter into it and mix.
3. Cover the warm ganache with cling film in contact and put it in the refrigerator for an hour or two. Once the cream has hardened and become dense, you can begin decorating the cake.

Protein-butter cream

The basis of this cream is a protein-custard cream called Swiss meringue. The oil provides such stability that it can be used to create flowers and other baking decorations, leveling cakes, including for mastic.

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

• 90 g raw chicken egg whites (approximately 3 C1 egg whites);
• 200 g granulated sugar;
• 250 g cream oils

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then place the container on the bathhouse so that its bottom does not touch the water.
2. Heat the whites with sugar with continuous stirring (do not beat!) to 60 degrees and all sugar crystals are completely dissolved.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium mixer speed. Remove the finished protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is adding butter. It must first be softened and brought to 23-25 ​​degrees. Continuing to beat, the butter is introduced into the whites in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-butter cream will be ready.

Option with cottage cheese

Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastries. It is important that the cottage cheese is not dry or sour. The fattier this fermented milk product is, the better the result will be.

As part of the cream, cottage cheese will not lose its beneficial qualities.

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

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

Cooking steps:

1. Press the cottage cheese through a fine mesh sieve. You can also puree it with an immersion blender. The goal is to achieve the most uniform consistency so that the finished cream is smooth.





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

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

Progress:

1. Remove the butter from the refrigerator so that by the time the syrup is added to it, it is at approximately the same temperature as it – room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Place the container with the mixture on the fire and bring to a boil while constantly stirring. Then simmer the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. To prevent a thick crust from appearing on the surface during this, it should be stirred periodically, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and fluffier. Then, continuing to beat in small portions (no more than a tablespoon), add into the slightly cooled syrup. At the same stage, you can pour in cognac. The cream for decorating the cake (and not just Kievsky) is ready.

The catchphrase “Life is unpredictable, so it’s better to eat dessert first” perfectly reflects the thoughts of those with a sweet tooth. Many will agree that after a delicious dinner with dessert, the most difficult problems seem completely solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of filling for sweets, but there are no more than six main types.

Cake cream is no less important than well-baked cake layers. You should choose the freshest and highest quality products for it, because the taste of not only the cream, but also the entire dessert depends on the components. Certain fillings suit different crusts. You should not try to coat, for example, “Napoleon” with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.

The most expertly baked cake layers will not give an idea of ​​the cake until there is cream on them. They are only the basis of the future dessert, and its heart is the layer. It holds the cakes together, enhances their taste and gives additional aroma and sweetness. It is not for nothing that the vast majority of creams contain vanillin or vanilla sugar.

As a child, attention was attracted not so much by the dessert itself as by its top, decorated with butter flowers and pieces of fruit. I wanted to try them first.

These days, cake decor has become even more sophisticated than even a decade ago. There are sugar flowers, chocolate figures and laces cut from meringue.

They still don’t skimp on cream for the cake if they want to get a real work of culinary art. Even baked goods that are beautiful in appearance should not disappoint with their taste or poor impregnation of the cakes.

Creams, except custard, do not require a large number of components. However, they are easy to ruin if you don't follow the step-by-step instructions. When making them, you should take into account some tricks so that the consistency of the layer becomes ideal.

The recipe for the cream for the cake that is baked most often should be written down on a piece of paper to make the necessary notes. Some people prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will be useful next time.

Needed for making eclairs and Napoleon cake. It is also served as a separate delicacy, garnished with fresh berries. Preparing the cream will take a little over half an hour. Some people use cream instead of milk, but this requires adjusting the proportion of other components.

Ingredients:

• 3 eggs;
• 2 tbsp. flour;
• 500 ml milk 3.2%;
• 50 g butter;
• 250 g granulated sugar;
• vanilla pod.

The cooking procedure is as follows.

1. Using a sharp, thin knife, scrape out the vanilla pod and pour the powder into the pan.
2. Add flour, yolks, granulated sugar, grind thoroughly.
3. Beat the egg whites separately and pour into the mixture.
4. Boil milk and gradually add to the finished mixture, whisking it. Lastly, add the butter, cut into pieces.
5. Place the pan on the fire and, stirring continuously, cook over low heat until thick.

Classic oil

Buttercream is most often used in the preparation of desserts. It turns out airy, with a melting texture, but at the same time, jewelry made from it holds its shape perfectly.

The basic rule is that finished cakes with a butter layer should be immediately put in the refrigerator so that it does not melt.

Before coating the sponge cakes with cream, they should be soaked to remove the crust formed during the baking process and excessive dryness. It is usually made from water and sugar, adding a teaspoon of cognac for flavor. Other types of cakes do not require impregnation.

Ingredients:

• 200 g butter (the fatter, the tastier the cream will be);
• 200 g powdered sugar;
• 50 ml milk.

1. Remove the butter from the refrigerator half an hour before preparing the cream.
2. Place it in a bowl and beat for 5 minutes.
3. Gradually add powdered sugar, then pour in milk.
4. If the goal is to get berry cream, you can add 25 ml of milk and 25 ml of berry syrup.

Sour cream

If desired, sour cream can be supplemented with ground nuts, jam or pieces of fresh fruit. Placed in bowls and decorated with berries, it will become a dessert in its own right. As a layer, it is especially suitable for honey cakes with thick cake layers.

The fattier the sour cream, the thicker the cream will be. If the sour cream is liquid, add a little gelatin soaked in water.

Ingredients:

• 250 g granulated sugar;
• 15 g vanilla sugar.

How to prepare a taco V.

1. Take the sour cream out of the refrigerator, immediately put it in a bowl and add both types of sugar to it.
2. Beat the mixture with a mixer for 3-5 minutes.
3. Place the cream in the refrigerator.

Curd

The most ordinary cakes will turn into exquisite pastries if you coat them with curd cream. Wedding sponge cakes are often made with it because it turns out snow-white and very tasty.

When white chocolate is added to the cream, it will hold its shape better and is suitable for leveling the top cake, decorating the dessert and layering.

Ingredients:

• 250 g cottage cheese;
• 250 g heavy cream;
• 1 tbsp. milk;
• 100 g white chocolate;
• 100 g granulated sugar;
• 15 g vanilla sugar.

The cooking procedure is as follows.

1. Stir the cottage cheese to remove lumps. If it is too hard, add a spoonful of milk. If it is tender and fatty, milk is not required; the volume of cream should also be slightly reduced.
2. Melt the grated chocolate in a water bath and add it to the cottage cheese.
3. Whip the cream with both types of sugar and pour into the cottage cheese.
4. Beat the cream for several minutes until smooth.

With condensed milk and butter

This rich and sweet cream will soak the cakes well. You can prepare it in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare dessert.

Ingredients:

• 500 g condensed milk;
• 400 g butter.

The cooking procedure is as follows.

1. Remove the butter from the refrigerator in advance to soften it.
2. Cut it into pieces and put it in a bowl, pour in the condensed milk and beat the cream with a mixer.

Mascarpone cheese cream

Mascarpone cream goes well with shortbread cakes and cupcakes. It holds its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

• 300 g mascarpone;
• 150 g powdered sugar;
• 250 ml heavy cream.

The cooking procedure is as follows.

1. Pour the cream into a bowl and beat with a mixer, add powdered sugar.
2. When the mixture becomes dense, add mascarpone to it and stir until smooth.

With regular condensed milk the layer turns out white, and with boiled milk it turns out caramel-colored. It will complement waffles, straws and waffle cake.

It is better to keep it in the refrigerator longer so that when serving, the cream becomes dense and the cake is easier to cut.

Ingredients:

• 500 g sour cream (from 30% fat content and above);
• 500 g boiled condensed milk;
• 15 g vanilla sugar;
• 1 tbsp. lemon juice;
• 1 tsp cognac

The cooking procedure is as follows.

1. Beat the sour cream with a mixer and gradually add lemon juice and condensed milk to it.
2. After the formation of an elastic cream, add cognac to it and mix.

Chocolate cream

The cake looks beautiful when light-colored cake layers are coated with dark-colored cream. The chocolate layer goes well with the chocolate glaze on the top of the dessert. Preparing the cream is quite simple: add a few tablespoons of cocoa powder to the oil base.

It will become even tastier if you replace the cocoa with a chopped dark chocolate bar.

Ingredients:

• 200 g dark chocolate;
• 80 g heavy cream;
• 130 g butter.

The cooking procedure is as follows.

1. Grate the chocolate, mix in a bowl with cream and in a water bath until it is completely dissolved.
2. Cool the mixture to room temperature and add the butter, whipped with a mixer, and mix thoroughly.
3. The graham ganache is ready. If using it to line the top layer of frosting, it will need to be refrigerated for 1-2 hours to allow it to thicken.

Yogurt cream

Yogurt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and baked goods with a similar filling will be less caloric.

For an original cake, the finished cream can be divided in half and a spoonful of berry syrup can be added to one part. Pieces of dessert with cake layers covered in multi-colored layers of cream will look beautiful on a plate.

Ingredients:

• 500 g yogurt without additives and dyes;
• 10 g gelatin;
• 300 g heavy cream;
• 3 tbsp. powdered sugar;
• 2.5 tbsp. lemon juice.

The cooking procedure is as follows.

1. Place gelatin in a glass and add lemon juice.
2. Whip the cream, add powdered sugar.
3. Yogurt 1 min. beat in a separate bowl, then add gelatin to it with the remaining juice.
4. Mix the two mixtures and beat thoroughly until smooth.

Protein cream

The protein cream is very flexible and holds its shape well, but you will have to tinker with it. Just like custard, it’s easy to spoil it by slightly violating the recipe. This cream is used to decorate the tops of cakes or added to “Korzinochka” cakes and straws.

Ingredients:

• 4 eggs;
• 250 g granulated sugar;
• 1 tsp citric acid or 2 tsp. lemon juice;
• 100 ml water.

The cooking procedure is as follows.

1. Separate the egg whites, put them in a bowl and beat them with a mixer until a dense white foam forms.
2. Add citric acid or lemon juice to the whites and continue beating.
3. Gradually add half the sugar to the mixture.
4. Place the remaining sugar in a ladle, add water and, stirring, cook over low heat for 4-5 minutes.
5. Cool the syrup slightly and add it to the protein mixture.

The butter for the cream must be taken out of the refrigerator in advance so that it becomes soft. Before whipping it should be mashed with a fork. Eggs, especially whites, should also be at room temperature. Cold ones will not whip into a dense foam.

Cake cream is easy to prepare at home if all the ingredients are correctly selected in advance. It is useful to have some powdered sugar at home, since many creams are whipped with it, and not with sand, which does not dissolve well in butter or yogurt.

It is better to buy cottage cheese, sour cream and cream at the market, since there you can taste the products and choose the most pleasant ones, with a high percentage of fat content.

Conclusion

Few people will refuse to try a delicious cake with light airy cream. The very word “cream” immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or pastry integrity, tenderness and an unforgettable taste.

Classic desserts are distinguished by the recognizable combination of cake layers and layers. As a rule, they do not contain bright dyes, like newfangled inventions. The centuries-tested taste of the dessert and its fame demonstrate that the ingredients were selected correctly. All that remains is to slightly adjust their proportions and enjoy tea with a piece of your favorite cake.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

In this article I have collected all my favorite cream recipes for sponge cake. Let my piggy bank be here, which I will look into more than once if I forget something. I hope you find it useful too! Enjoy it for your health!

1. Charlotte Buttercream

Tasty and delicate, with a light structure, Charlotte cream is suitable not only for layering the cake, but also for finishing. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities or additives, with a fat content of 82.5%

Amount of ingredients per 250 g of cream:

• Butter - 100 g
• Granulated sugar - 90 g
• Egg yolk - 1 pc.
• Milk – 65 g
• Cognac - 1 tbsp. l.

Remove the butter from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can use a knife to divide it into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix the milk and yolk, strain through a sieve, add sugar and place on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment it boils, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with film to prevent the top from drying out, and cool.

Place the butter in a large bowl and begin beating at high speed until light and fluffy. During the process, stop several times and use a silicone spatula to scoop up the cream as it spreads onto the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the spatula when tapped on the edge of the bowl.

Charlotte cream is most often flavored with strong liqueur, cognac, and vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is so simple to prepare that it will help out in difficult times. There are no eggs in it, which means it stores perfectly.

• Butter with fat content 82% - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder – 15 g

Remove all foods from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk a little at a time, stirring thoroughly each time. Add cognac or liqueur to the finished cream. The finished cream looks like a shiny, homogeneous mass. Prepare it immediately before use.

3. Mascarpone cream

Favorite cream that I use often. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone are a delicious pastry for tea.

In this recipe, you can change the fruit component, each time getting new shades of taste and color. But even without extraneous ingredients, mascarpone cream is very good.

• Cold heavy cream (33-36%) - 375 g
• Mascarpone – 360 g
• Granulated sugar - 75 g
• Vanilla extract - 1.5 tsp.
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve firm peaks.

At the end of cooking, add the fruit puree and gently fold it into the cream with a spatula. Store in the refrigerator until you assemble the cake.

4. Protein cream

Usually nothing is layered with this cream, since it is very delicate, but for coating and finishing it is very suitable. In order for the protein decorations to firmly hold their shape, it is customary to tint them: bake them in the oven for a couple of minutes at high temperature, and the cream is covered with an appetizing golden-brown crust.

• White of one egg - 1 pc.
• Granulated sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat the whites into a stiff foam, add sugar and vanilla sugar and beat vigorously again until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5.Curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in curd rings made from choux pastry.

• Cottage cheese – 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (need to be ground into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat the butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve until it becomes airy. Combine with cream.

6. Cream “Ice cream”

7. Custard sour cream for sponge cake

I won’t write about the usual version of the cream (where sour cream is mixed with sugar), it’s too simple and everyone knows it. I’ll tell you about a new method of sour cream, in which flour, egg, and sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Granulated sugar - 120 g
• Vanilla extract - 1 tsp.
• Butter - 250 ml

Mix egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat the butter at room temperature and, with constant stirring, add it to the cooled cream.

The cream is excellent for layering cakes, since it is quite “wet” and additional soaking of the sponge cake with syrup is not required.

8. Cream cheese

Great for, as well as other cakes and pastries. It holds its shape well, so it is used not only as a layer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp.

Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions; you can also add a little fruit puree for aroma and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than for structure, so its amount is small.

The cream is prepared very simply: add chocolate, broken into small pieces, to the hot cream and mix. At the end of cooking, add a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare delicious cream for the cake, as well as filling for, and, of course, macarons.

10. Cream made from condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

An important point is to warm the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Beat the warm butter with a mixer into a light, fluffy mass. Then add condensed milk in small portions, whisking each time. Cool the finished cream in the refrigerator.

There is a version of this cream in Pirogeevo (follow the link).

Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.

One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets, and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries; in addition, such a cream has proven itself in the creation of various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.

But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows it to be used to decorate all kinds of confectionery products - as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.

Cream for a sponge cake is a completely elementary question at first glance: well, just think, it’s a big problem just to grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That’s right, but what will you answer if they tell you that there can be dozens or even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

1. Custard for sponge cake

The most common, most affordable, simplest and lightest custard, which is great for layering sponge cakes. Do not boil it into a thick mass - to be tasty, this cream should be slightly liquid.

Ingredients:

• 500 ml milk;
• 1 egg;
• 2 tbsp. l. flour;
• 1 cup of sugar;
• vanilla essence;
• 30 g butter.

Mix sugar and flour, add egg, grind into a homogeneous mass. Pour in the milk, stir, put on the stove and simmer over low heat with constant stirring until it puffs slightly. Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice: To enhance the taste of budget custard, replace milk with low-fat cream, and instead of vanilla essence, use natural vanilla.

2. Sour cream for sponge cake

Sour cream for sponge cakes is one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. The preparation is not difficult, however, one important condition must be met: the sour cream must be of good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.

Ingredients:

• 450 g sour cream with a fat content of at least 25%;
• 150 g powdered sugar;
• 1/4 tsp. vanillin.

Place sour cream in a convenient bowl. Turn on the mixer and gradually add powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).

Advice: If the sour cream seems runny and not fatty enough, try weighing it out - lay it out in several layers of cotton cloth and hang it over the sink for a couple of hours. The whey will go away, the sour cream will whip up better and easier.

3. Whipped cream

Lush, light, airy, weightless - all this is about whipped cream. Fatty, however, cannot be taken away from this, but who said that a cake must be low-calorie? That's why it's a cake!

Ingredients:

• 500 ml cream with a fat content of at least 33%;
• 70 g powdered sugar;
• 5 g vanilla sugar.

Place the cream in a bowl and turn on the mixer. Start beating at low speed, gradually increasing the speed and adding powdered sugar. When the mass has significantly increased in volume and holds its shape well, add vanilla sugar. The cream is ready.

Advice: If you are unlucky and the cream you bought is not high in fat and does not want to whip at all, close your eyes to the absolute usefulness of homemade food and add whipping powder to the cream - this is a neutral-tasting thickener, which, as a rule, includes modified starch .

4. Yogurt cream for sponge cake

Easy! No, the lightest! And absolutely useful. It's easy to make, tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.

Ingredients:

• 500 ml full-fat yogurt (at least 9%);
• 150 ml heavy cream (at least 33%);
• 20 g gelatin;
• 70 ml water;
• 100 g powdered sugar.

Fill the gelatin with water at room temperature, leave until it swells, then dissolve until smooth over low heat and remove from the stove. At the same time, whip the chilled cream to a stable fluffy mass. Separately, whisk yogurt with powdered sugar.

Add gelatin into the yogurt in a thin stream while using a mixer. After mixing, remove the mixer. Using a spatula, carefully add the cream into the yogurt and combine using the folding method. We hide the cream in the refrigerator for 5-7 minutes, after which you can sandwich the sponge cake.

Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - this way the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in consistency.

5. Curd and yoghurt cream

Light but solid, with a pronounced sour-milk note, pleasant and refreshing. The cream hardens well, but remains quite airy.

Ingredients:

• 400 g drinking yoghurt;
• 500 g of fatty soft cottage cheese;
• 25 g gelatin;
• 100 ml water;
• 100 g powdered sugar.

Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately, pour gelatin with water at room temperature, leave for 5-10 minutes until it swells, then heat over low heat until the mass becomes completely homogeneous, then pour it in a thin stream into the curd-yogurt mixture while constantly stirring with a mixer. Place in the refrigerator for 5-7 minutes – the cream is ready.

Advice: when choosing cottage cheese, try to find a high-quality village or farm product - soft, without grains. This kind of cottage cheese will best fit into the cream, will be smooth and combine perfectly with the other ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar according to your taste.

6. Curd cream for sponge cake

Very bright, characteristic cream. You won’t confuse it with anything and won’t exchange it for anything if you try it at least once.

Ingredients:

• 340 g soft fat cottage cheese;
• 115 g softened butter;
• 100 g powdered sugar;
• vanilla or almond essence to taste.

Place cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, add flavoring and beat until a fluffy, smooth mass is obtained. Curd cream can be stored well in the refrigerator for several days without losing its properties.

Advice: try using curd cheese (like Almette) instead of cottage cheese - the cream will acquire very interesting flavor shades and will be more refined and elegant.

7. Curd and fruit cream

Delicious, light, rich. This cream successfully combines the sourness provided by sour cream, the creamy flavor of cottage cheese and a bright fruity note.

Ingredients:

• 200 g soft cottage cheese;
• 300 g fat sour cream;
• 100 g powdered sugar;
• 200 g of fruits or berries (strawberries, blueberries, peach, banana).

Beat the sour cream and powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer and carefully mix the cream with finely chopped fruits or berries.

Advice: the success of this recipe depends on the quality of the sour cream; most store-bought products will not give the desired fluffy texture, so it is recommended to use rustic fat sour cream.

8. Butter cream for sponge cake

Not cream, but delight! Very stylish and sophisticated. By the way, this cream holds its shape perfectly - you can use it not only to layer biscuits, but also to decorate cakes.

Ingredients:

• 400 g of cream cheese (for example, from “Violette”, “Almette”, “Hochland”);
• 100 g whipping cream (fat content not less than 33%);
• 50 g powdered sugar.

Place well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a fluffy matte mass is obtained (about 4-5 minutes).

Advice: To make the cream whip, use only proven, high-quality cream that has never let you down, this is the guarantee that everything will work out. Leave the experimentation for other recipes.

9. Protein cream for sponge cake

Protein cream has many advantages. Firstly, this is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. It is also worth mentioning that this is a delicious and attractive option for sponge cake cream. Overall, it’s worth mastering!

Ingredients:

• 3 squirrels;
• 100 ml water;
• 200 g sugar;
• 1/4 tsp. salt.

Pour sugar into a convenient saucepan and measure out the required amount of water. Place on the stove, bring to a boil and cook until it becomes a “soft ball” (the temperature of the syrup should be between 116-120 degrees).

At the same time, begin to beat the egg whites with a pinch of salt. Ideally, the whites should be beaten exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the whites in a thin stream, without turning off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.

Advice: To ensure that the cream is prepared correctly, take only fresh eggs and check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this risks crystallization of the entire syrup.

10. Chocolate cream for sponge cake

The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. An excellent option for those who like pleasure with a bitter aftertaste.

Ingredients:

• 500 ml milk;
• 60 g cocoa;
• 100 g sugar;
• 2 tbsp. l. starch;
• 3 yolks;
• 200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. Place the pan on the stove and cook the cream over low heat until it thickens. Make sure that the cream does not burn.

After cooling completely, add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - placing it in bowls and decorating with fruit.

11. Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, rich, bright. An excellent option for layering holiday cakes.

Ingredients:

• 200 g sugar;
• 300 g cream with a fat content of at least 25%;
• 200 g butter.

Pour the sugar into a frying pan, spread it in an even layer and place it on the stove over low heat. As soon as it has completely melted (watch carefully - it should not burn, you want the mass to become golden, but not dark), carefully pour in the heated cream. Stir and cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.

Advice: You should add a spoonful of almond essence to the caramel cream - it harmonizes perfectly with the creamy taste.

12. Banana cream for sponge cake

Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooths.

Ingredients:

• 200 g ripe bananas;
• 200 g condensed milk;
• 200 g butter.

Beat the softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree and mix. The cream is ready.

Advice: do not puree bananas with a blender - the mass will be liquid, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for white classic biscuits. Easy to prepare and eaten quickly.

Ingredients:

• 250 g mascarpone;
• 100 g powdered sugar;
• juice of 1/4 lemon;
• 1/4 tsp. vanilla or 1/2 tsp. vanilla essence;
• 100 g powdered sugar.

Place cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. Place the cream in the refrigerator for half an hour, after which it can be used.

Advice: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly improve the final taste of the cream.

14. Cream for semolina sponge cake

The cream is simple, one might even say simple. But in this simplicity of it there are certain bonuses hidden - it is inexpensive, easy to prepare, and pleasant to eat.

Ingredients:

• 250 ml milk;
• 3 tbsp. l. semolina;
• 1 cup of sugar;
• 100 g butter;
• 1/4 tsp. salt;
• vanilla to taste.

Measure out the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanilla.

Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.

15. Cream "Charlotte"

A classic of the cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.

Ingredients:

• 1 egg;
• 150 ml milk;
• 180 g sugar;
• 200 g butter;
• 1 tbsp. l. cognac;
• vanillin.

Mix egg and sugar in a saucepan, add milk. Whisk until smooth and lightly foamy, then place the saucepan on the stove and, stirring constantly, simmer for about 2 minutes until a smooth, delicate cream is obtained.

Let cool.

Beat the softened butter until fluffy, then add the custard base into it in small portions without turning off the mixer. At the end, add cognac and vanillin. Ready.

Advice: do not neglect cognac - of course, this component can be omitted, however, it is it that gives the cream magnificent noble notes.

Properly selected and technologically correctly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, and, at the same time, having gained experience and understanding the general principles of preparing a particular cream, you will not spend a lot of effort or time on the process. Let your cakes always be perfect and your creams delicious!