What cream can be prepared for the cake. Delicious and easy to prepare cake creams

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

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

1. Eggs with all bulk components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into a saucepan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. Melted butter is added to the almost ready cream.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

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

1. To prepare the simplest sour cream for a biscuit cake, you need to put pre-chilled in a deep bowl milk product.
2. Sour cream is whipped with a mixer at the slowest speed and in parallel, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is by no means a mandatory step. After adding the thickener, the mass is re-whipped.

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

Curd cream for cake

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

1. At a slow speed, the melted butter, mashed cottage cheese and vanilla extract are combined with a mixer. The mass is whipped until it becomes lush and as homogeneous as possible.
2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, whipping with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

According to this recipe, the curd cream for a biscuit cake turns out to be very airy and light.

Protein layer for cake

Ingredients: 120 ml filtered water, faceted glass of granulated sugar, proteins from 3 chicken eggs category C1, 1 tbsp. a spoonful of freshly squeezed lemon juice.

1. First, the sand is poured with the specified amount of water. Sugar syrup is boiled over low heat in a saucepan. When it is completely ready, it will be easy to roll a ball out of the mass.
2. In parallel, the proteins are whipped to a dense foam. Citrus juice is added to them.
3. Immediately after removing from heat, the syrup is added to whipped proteins with constant stirring.
4. Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing the container of cream in a bowl of ice water.

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

Yogurt cream for biscuit cake

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

1. Gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually the package has detailed instructions how to breed it properly.
2. The swollen product is transferred to a saucepan, poured with syrup or jam and heated over minimal heat. You need to constantly stir the ingredients and make sure that all the grains are dissolved.
3. The mass, which has cooled to about body temperature, is combined with yogurt and actively whipped with a whisk.

Cakes smeared with the resulting yogurt cream should stand at room temperature couple of hours.

How to cook with chocolate?

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

1. First, all dry ingredients are mixed in a saucepan.
2. Little by little, not cold milk is poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
3. The stewpan goes to medium heat. Its contents are brought to a boil with constant stirring.
4. When the mass cools a little, oil is introduced into it.

Ready chocolate cream must be completely cooled before use.

Butter cream for biscuit

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

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

To make the butter cream thick and very tender, you need to choose a high-quality fatty oil for it.

Original lemon layer

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

1. The first thing to do is lemons. They get rid of the zest, which rubs on a fine grater. Juice is also carefully squeezed from citrus fruits.
2. In a saucepan, cornstarch and sugar are mixed. Lemon zest and vanilla seeds are added.
3. Water and fruit juice are poured into the mass. The saucepan is sent to medium heat, where its contents are brought to a boil.
4. Egg yolks are stirred with a whisk. Half of the mixture from the previous step is introduced to them with vigorous stirring.
5. The mass is sent to the saucepan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
6. After removing from heat, oil is introduced into the delicacy.

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

Condensed milk option

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

1. The butter softens to the point where it can be easily beaten with a mixer. It is processed at the low speed of the device until it becomes airy.
2. Gradually, condensed milk is added to the mass. If desired, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overexpose the condensed milk until it thickens.
3. Lastly, cognac is poured into the mixture. In general, any alcoholic drink. It is better to take an option without obvious flavors that can spoil the appetizing aroma of the future cake.

According to this recipe, a fairly dense and very tasty cream is obtained, which easily falls on the cakes.

caramel cream

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

1. A full glass of granulated sugar is poured with the indicated amount of water and boiled in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, butter is added to it. It will quickly start to melt. At this time, you need to actively mix all the components.
2. Liquid honey is poured into the saucepan. The ingredients are mixed again.
3. In a separate bowl, add to milk baking soda and the rest of the sugar. The liquid is brought to a boil.
4. The milk will boil until the sugar crystals are completely dissolved in it. Only after that you can pour into the sweet milk mixture, slightly cooled caramel from the saucepan.
5. The cream is almost ready. It remains only to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to your liking. For example, cinnamon.
1. Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
2. Cottage cheese is kneaded with a fork, kneaded with sand and freshly squeezed lemon juice.
3. Prepared gelatin is introduced into the mass. Products are mixed until smooth.
4. The mixture is divided into two parts.
5. Berries and fruits are separately mashed. So fresh apricots the skin is removed first. Canned ingredients do not need to be prepared for grinding.
6. Strawberry part is added to one half, apricot part to the other. Whipped cream is added to both masses. They should be very airy and fluffy.

Cake cream is an integral part of the dessert; it can be used to decorate a treat or hide minor flaws in a pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer or create an unusual decor on the surface of the product.

How to make cream for cake?

The cream cake recipe has many options and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for biscuit, shortbread, honey or pancake cakes.

1. To prepare filling on liquid base- these are all kinds of custard, with condensed milk, curd or sour cream. With their use, minimal use of syrup will be required to soften the layers of the cake.
2. If you need to make a thick dense layer between the cakes, use butter, cream or cheese cream for the cake.
3. Light cake cream - protein. When properly made, it can be used both for a layer between cakes and for decorating the surface of a dessert.
4. Chocolate cream ganache for a cake can act as an impregnation for cakes and icing for surface decoration. In this case, you need to take into account the quality of chocolate, the greater the content of cocoa beans in its composition, the thicker the cream will turn out.

Cream for cake with condensed milk

Cream for the cake, a simple recipe of which is described below, everyone can cook. No need to whip, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such filling will perfectly impregnate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk - 1 b.;
• butter - 150 g;
• vanilla and cocoa optional

Cooking

1. Beat the butter with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat well again for the cake and refrigerate for 15 minutes.

The ideal cream for leveling the cake is ganache. It cools well and lays down perfectly on the surface. They can be used before coating the dessert with mastic. For crafting, use dark chocolate high in cocoa beans. If the coating is to be white, reduce the amount of cream so the ganache will set better.

Ingredients:

• bitter chocolate - 100 g;
• cream - 100 ml;
• powdered sugar - 50 g.

Cooking

1. Break the chocolate into small pieces, transfer to a bowl.
2. In a saucepan, warm the cream with powder, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is made from mascarpone or Philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" cakes from chocolate cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• powdered sugar - 50 g;
• vanillin.

Cooking

1. Beat cold cream with a mixer until dense peaks, adding powder.
2. Continuing the operation of the device, add cheese and vanilla.
3. Beat until smooth and uniform texture.

Lightweight and air cream from whipped cream for the cake will turn out perfect if you impeccably follow all the rules for processing the product. It is important to ensure that the cream does not exfoliate and turn into butter. You can use a vegetable product, it whips very well, but its taste is a little sugary, add a small pinch citric acid to balance the taste.

Ingredients:

• whipping cream - 500 ml;
• powdered sugar - 100 g;
• citric acid - 1 small pinch.

Cooking

1. Beat cold cream with a mixer at high speeds.
2. Add powder and citric acid.
3. Cream for the cake is whipped until dense stable peaks are formed and immediately used for its intended purpose.

Ideally cottage cheese is suitable cream for pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystal sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, wipe it through a sieve.

Ingredients:

• curd mass - 400 g;
• powdered sugar - 100 g;
• vanillin;
• butter - 150 g.

Cooking

1. Beat soft butter with powder and vanilla until the mass becomes light. You should get a white fluffy cream.
2. Add cottage cheese in portions, continuing the mixer.
3. The smooth white cream should chill for an hour before applying.

The most popular milk cake cream is custard. To thicken, flour is often added to the composition, but you can use the French filling preparation technology. It will thicken due to the brewing of the yolks, as a result it comes out very tender, smooth. If desired, it can be made chocolate by supplementing the recipe with one spoon of cocoa powder.

Ingredients:

• milk - ½ tbsp.;
• sugar - 1 tbsp.;
• butter - 180 g;
• yolks - 3 pcs.

Cooking

1. Pound the yolks with sugar until fluffy.
2. Enter the milk, put the dishes in a water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Beat soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delightful filling will transform the most extraordinary cakes. Its manufacturing technology is similar to custard, only as a result it comes out lighter, not greasy and not at all cloying. He will perfectly cope with the impregnation of the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon - 2 pcs.;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Cooking

1. Remove the yellow layer of zest with a fine grater.
2. Squeeze out the juice, strain from the seeds and oilcake.
3. Mix juice with zest, add sugar and eggs, whisk.
4. Place the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
5. Add oil, stir.
6. The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, the chips must be crushed with a coffee grinder or blender, so the cream will come out more homogeneous. Not much cream will come out of the indicated amount, but it will be enough to fill a cake of three layers.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut flakes (small) - 100 g;
• butter - 100 g;
• powdered sugar - 50 g.

Cooking

1. Melt the chocolate.
2. Beat butter with powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
4. Turn off the device, enter coconut flakes, stir with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

To decorate the cake, it is prepared according to Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time it keeps its shape perfectly. This cream is perfect for decorating a dessert, among other things, it comes out extraordinarily tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

• squirrels - 4 pcs.;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Cooking

1. Place the structure with water for the steam bath on the fire.
2. Whip egg whites in a bowl until frothy. Put in a water bath and continue to beat, adding powdered sugar.
3. Beat until the mass separates from the bottom.
4. Remove from heat, throw in citric acid, continue to run the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it has completely cooled.

To build intricate figures on the surface, you will need thick cream for the cake. Handles this task well protein cream, butter, ganache or cheese based on mascarpone. For registration, you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes, they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

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 high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy in 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. IN 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 is ideally combined 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

It's a variety 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 a 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 layered and decorated with 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 to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on 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 a refrigerator. 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.

Cake cream is always the perfect addition to almost any pastry. It does not matter what is taken as the basis of the treat - a waffle, a biscuit or shortbread dough. The main thing is to choose a combination of taste. After all, the final result and the quality of taste harmony depend on it.

There are a huge number of creams for cakes, and every day new tastes and recipes for such wonderful dishes appear. In this connection, you can always choose exactly what you want for your favorite dish. Custard, creamy, oily, all these additions are prepared in different ways. But you can't do without them.

The main rule when decorating a cake is to decorate it beautifully. In fact, you need to choose the right cream and use it to decorate baked cakes or other confectionery base. A delicious creamy mass will always emphasize the taste of the product, and without it it is difficult to imagine a real treat.

The cooking options for these products are divided into many categories, in which various additions are added. For example, gelatin, fruits, nuts. Creams are not only decoration, they perfectly impregnate the base, acting as a layer of this masterpiece.

Apply the creamy mass with a knife, pastry syringe or other dispenser. Butter is often used for decoration, because it is easy for them to decorate the product, especially if there is not enough skill in such a skillful business. Butter curd cream keeps its shape perfectly, so it is easy for them to level the cake.

Sour cream, after whipping, keeps its shape well and it turns out to be thick, so it is easy for them to decorate the sides and surfaces of confectionery masterpieces. At the same time, they often use food colorings, which give brightness and a variety of color shades.

Known for its superiority and cream "Glasse", which is great for decorating cakes. It has a soft, buttery texture. The consistency of "Glace" is thick and it is pleasant for them to work, because it does not spread.

Butter and condensed milk cream is versatile and goes well with almost any cake. It impregnates products well, filling them with a wonderful and pleasant taste. It is widely distributed, it is prepared in a matter of minutes, so special pastry chef skills are not required here.

Protein custards are a hit with beginners and experienced chefs alike because they are airy, light, tender and contain no fat. After decoration, they keep their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Cream Charlotte for cake

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a very delicious cream Charlotte for cake. Make it very easy and fast.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp brandy,
- 1 tsp vanilla sugar.

30.05.2018

Cream for eclairs

Ingredients: milk, sugar, wheat flour, eggs, butter, vanilla sugar

The most important thing in eclairs is a successful cream. Classic option is considered a custard, and with it you really get very delicious eclairs. We will be happy to teach you how to make the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
- 2/3 cup milk;
- 4 tablespoons wheat flour;
- 3 eggs;
- 100 gr of butter;
- vanilla sugar or any flavoring of your choice.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a delicious and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

lemon curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar
- 4 eggs,
- 1 tbsp water,
- 50 grams of butter.

23.04.2018

white chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make a delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

17.04.2018

Curd cream for cake

Ingredients: sugar, cream, cottage cheese

There are many most different recipes cake cream. But we would like to introduce you today to this very thing - cottage cheese. It is easy to prepare, it turns out delicious and is suitable for a variety of cakes.

Ingredients:
- fat cream 33% - 200 ml;
- homemade cottage cheese - 300 gr;
- sugar - 3/4 cups.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients: mascarpone, condensed milk, cream, vanillin

Half the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you can't even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know what cream to make, I advise you to make this delicious custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp vanilla sugar
- lemon.

08.03.2018

Lemon cream for biscuit cake

Ingredients: lemon, egg, butter, vanillin, sugar

An excellent option for a sponge cake would be lemon cream. It's pretty thick, so it will hold up really well. And his citrus taste goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- egg - 1 pc;
- butter - 30 gr;
- vanillin - 0.5 tsp;
- sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Ingredients: butter, condensed milk

Medovik is often cooked with sour cream, but meanwhile it will be even tastier if you prepare a cream for it from butter and condensed milk. Don't believe? And you try it - see for yourself! And our recipe will tell you what and how to do.

Ingredients:
- butter - 200 gr;
- condensed milk - 1 can.

15.02.2018

Cream for "Honey cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Ingredients: milk, sugar, flour, salt, eggs, butter

Perhaps the most popular cream can be safely called custard. Everyone without exception likes it, desserts with it become tasty and beautiful. How to cook a classic custard, our recipe will tell you.

Ingredients:
- milk - 250 gr;
- sugar - 180 gr;
- flour - 2 tablespoons;
- salt - 1 pinch;
- egg - 1 pc;
- butter - 200 gr.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for the cake. The recipe is very simple and fast.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

Ingredients:
- 250 gr of butter;
- 200 gr of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Ingredients: cream, water, sugar, vanillin

caramel cream prepared on the basis of cream and sugar, has a smooth texture and is very delicate taste, which goes well with any cake layers for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tablespoons water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread, mother's air cakes.

And how wonderful it is if there is a little cream left and you are allowed to eat it just like that, picking it off the saucepan with your finger!

It doesn’t matter that homemade cakes are sometimes not as colorful as store-bought ones, but homemade confectioners can boast of delicious creams!

Cake cream at home can be made from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can take whole condensed milk, which can also be boiled.

Depending on the main product and the method of preparation, cream for the cake can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, butter and protein creams are considered universal, since such creams are not only smeared with cakes, but also decorate cakes.

Creams sour cream and custard are used mainly for filling the cake, but if such creams cover its surface, then be sure to sprinkle on top with roasted and then chopped almonds or walnut, or crumbs made from fragments and scraps of cakes.

Custard ideally impregnates not only tender biscuits and honey cakes, it, like no other, is suitable for spreading cakes baked from puff pastry. A vivid example of this is Napoleon, beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on the desire and taste.

Aromatize cream you can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the whipping process.

Various colors of cream, which will be used for decoration, can be achieved by interfering with various food colors, which are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice allows you to get a yellow cream.

Red staining will turn out if you pour a little pomegranate, cherry or beetroot juice into the cream.

By mixing red and yellow natural dyes, you can achieve an orange color.

A beautiful green color is achieved by adding sorrel or spinach juice.

Burnt granulated sugar dissolved in water or hard brewed instant coffee will color the cream brown.

Cake cream at home - general principles of preparation

For getting delicious cream for a cake at home, you should take fresh, high quality and only organic products.

There are a lot of types of cream for the cake and they differ very much in the way they are prepared.

Cake cream at home is usually prepared by initially mixing all the products and then whipping them to the desired density and consistency.

There are types of creams for which the base is first brewed, which is then added hot or chilled during the whipping process to the rest of the ingredients, or vice versa, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick mass that has increased several times should be obtained. This, in fact, is the finished cream.

"Cloud" - protein cream for cake at home

A wonderful protein air cream, a filler for puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, mix thoroughly and set the syrup to boil. At the same time, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to the lowest possible and continue to cook.

3. Whilst the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the proteins whip faster, add a little citric acid to them when whipping. You can squeeze a couple of drops of juice from a lemon.

4. Now check the readiness of the boiled sugar syrup. To do this, drop it a little into cold water and take the ball formed from it with your fingers. If the ball is dense, does not crumple, but is not very hard, then the syrup is ready.

5. Take a container with whipped proteins and start beating them again, while pouring in very carefully, as thin as possible, the syrup that has just been removed from the fire. Do not stop beating until all the hot sugar mass is poured in, otherwise the proteins will curl up and the cream will not work.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, in a steam bath, cake cream at home

Ingredients:

Five proteins;

200 g of yellow, unrefined sugar;

A pinch of lemon to-you.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator for at least half an hour to cool.

2. Add “lemon” to the chilled proteins and start beating slowly. First, beat the whites with a fork, and when you see that bubbles begin to form in the protein mass, move the container to a steam bath and continue to beat with a mixer, or a low-speed hand blender, gradually increasing the speed. Be sure to pay attention, the bath is steam, not water!

3. A container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the proteins will not have time to whip and cook.

4. When the mass begins to turn white, pour in the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness is easy to determine by slowing down the rotation of the mixer.

5. Remove the container with cream from heating and whisk intensively for another ten minutes.

Butter "Charlotte" - cake cream at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg - 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp brandy, cognac, or strong, tart wine ("Madera").

Cooking method:

1. Mix the third part of the milk with the entire serving of sugar, add the beaten egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk to the mass, boil and, reducing the heat to a minimum, soak at a low boil for five minutes.

3. Remove from heat, cool quite a bit and strain hot through a sieve or a rare colander. Cool down to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you get a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar - 5 grams;

A teaspoon of white nutmeg wine.

Cooking method:

1. White grind the eggs with granulated sugar.

2. Place bowl with egg and sugar mixture in a water bath and start whisking. When the mass has increased by almost two and a half times, remove the bowl from the bath and cool quickly.

3. With continuous whisking in small parts, add butter, add vanilla sugar or vanillin, pour in wine and continue whisking until tender.

Butter cream for cake at home with boiled condensed milk - "Toffee"

Ingredients:

Half-liter can of boiled "factory" condensed milk;

450 grams of butter, unsalted butter;

Vanilla sugar - a small bag (2 g).

Cooking method:

1. In a bowl for whipping cream, cut the slightly softened, melted butter into small pieces.

2. Add boiled condensed milk milk, vanilla and whip the cream.

"Creamy Classics" - cake cream at home

Ingredients:

370 ml fat, 35%, cream;

300 grams of sweet butter;

A sachet of vanilla powder.

Cooking method:

1. Cut the butter into small pieces and place in a bowl.

2. Pour in the cream and bring to a simmer. The mass must be well warmed up, not allowing to boil.

3. When all the butter has melted, remove the container from the heat and beat the creamy mass with a mixer at maximum speed. Beat until the creamy-butter mass becomes homogeneous and for a duration of at least five minutes.

4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool, but also harden.

5. Then add sugar and beat the cream again. Sugar can be poured all at once, or you can pour it in portions, then the cream will whip faster.

6. A thick, rather fluffy hat formed during whipping indicates readiness.

"Creamy-curd" cream for cake at home

Ingredients:

240 grams of fatty homemade, or at least 18% of purchased cottage cheese;

250 ml 22% cream;

80 ml of any fruit syrup;

2 tbsp. spoons of fresh lemon juice;

Butter, unsalted butter - 80 g;

100 grams of sugar, white.

Cooking method:

1. Grind the cottage cheese through a fine sieve, add the syrup and beat well with a mixer.

2. Dilute granulated sugar with cream in a separate bowl, add soft, slightly thawed butter and beat everything with a mixer into a fluffy hat.

3. Then carefully introduce the curd-sugar mass into the whipped cream with butter. Carefully, so that the cream does not settle too much, mix everything with a spoon.

Custard for cake at home

Ingredients:

300 ml of boiled water;

75 g or three full large spoons of white baking flour;

370 grams of sugar;

400 grams of butter natural oil;

Vanilla powder.

Cooking method:

1. Pour granulated sugar with half a glass of water and boil.

2. After the sugar is completely dissolved, pour in the flour diluted in the remaining water, stir quickly and continue cooking.

3. When the mass thickens, lower the pan into a larger container with cold water and refrigerate until completely cold.

4. Then add butter softened with a fork, vanilla and beat.

Custard for a cake at home with condensed milk

Ingredients:

"condensed milk" - half a can;

100 ml of any "factory" milk;

One egg;

50 grams of white flour;

A two-hundred-gram pack of unsalted butter, natural.

Cooking method:

1. Combine ordinary pasteurized milk with condensed milk, add eggs and mix everything thoroughly.

2. Enter the flour while whisking constantly, making sure that no lumps form. If this still cannot be avoided, strain the mixture and mix well again.

3. Then put on the stove turned on to the minimum heat. Constantly stirring the mixture, bring it to a thickening, but in no case allow it to boil.

4. In a separate bowl, start whipping the butter cut into small pieces. When it softens well, add the custard mass to it, little by little, about three tablespoons. Do not pour in the next portion until the previously added oil is completely mixed in.

Recipe for sour cream cake at home

Ingredients:

Half a liter of fat (can be homemade) sour cream;

Vanilla sugar;

300 grams of loose sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, pour in all the granulated sugar and beat until its crystals dissolve and a sufficiently fluffy and thick mass is obtained.

Cake cream at home - cooking tricks and useful tips

You can not whip the cream in an enamel bowl. Since when whipping, the enamel can break off, and its pieces will fall into the cream.

Whipping of any cream starts with low intensity, further increasing the speed of whipping.

Protein cream whipped in an aluminum bowl may darken. To prepare such a cream, it is best to take a thick-walled glass or faience container.

If it is bad to separate the yolks from the proteins, then the protein cream will not work. Fat that accidentally gets into the dishes can also interfere with whipping.

If fresh sour cream or cream is kept in the refrigerator for a day, the cream prepared on their basis will be much easier and faster to beat.

If the sour cream does not whip well, throw it on a sieve, the bottom of which is lined with gauze. Excess liquid will come off, and the cream will quickly whip up.

If you initially introduce half of one raw egg white into sour cream, it will whip up very quickly.

It is best to brew the custard base in a thick-walled saucepan, in which case it will not burn.