It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!
Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets for creating a birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!
Focusing on the taste of the dessert, do not forget about the design. An integral part of the creation of the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the "head of the holiday", and finally arrange all the cherries on the cake.
Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who does simple cakes delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different kinds creams for decorating the cake. And this is a weapon, having mastered which, you will conquer more than one heart!
We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic version.
Oil
His classic recipe is quite simple to execute and accessible to novice housewives. You can even make figurines of different shapes. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!
- Butter 82.5% - 400 g;
- Powdered sugar - 400 g;
- Milk - 100 ml.
1. Prepared butter soften with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate before use. We continue our journey into the magical world of decorating cream cakes.
Protein
This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.
- Egg whites - 5 pcs.;
- Powdered sugar - 400 g;
- Lemon juice - 5 ml.
1. Beat the prepared proteins, they should be room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.
Custard
It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Here are some tips for making the right custard:
- only fresh milk with sufficient fat content, approximately 3-3.5%;
- flour of the highest grade;
- if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
- density can be adjusted by the amount of flour;
- having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.
And now the recipe itself!
- Milk 500 ml;
- Flour 120 g;
- Powdered sugar 230 g;
- Butter 100 g.
1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out a dense homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which must not be stopped until the cream is ready.
7. Put the semi-finished cream on a very slow fire.
8. Stir until the desired consistency is formed.
10. Add chopped butter, vanilla sugar to it.
Creamy
To prepare the perfect butter cream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!
- Cream with a fat content of 33-35% - 400 ml;
- Powdered sugar - 150 g;
- Citric acid - 2 g.
1. Chill the cream ahead of time. Next, beat thoroughly until a fluffy foam is formed.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.
By the way, such butter cream will be a great option for decorating a cake or cupcakes from a syringe.
Sour cream
We present to you simple recipe magic cream! He will become the best option for impregnation sponge cake, while also relevant for decoration!
- Butter - 150 g;
- Sour cream - 150 g;
- Powdered sugar - 100 g.
1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!
Cream Charlotte
It is refined, thin and delicate. There are plenty of decoration options too! From it you can make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.
- Egg yolks - 5 pcs.;
- Powdered sugar - 200 g;
- Milk - 150 ml;
- Butter 82.5% - 250 g.
1. Boil milk plus sugar.
2. Rub the egg yolks well.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.
It turns out luxurious air cream with glitter! Therefore, it is used quite often when decorating cakes and impregnating them!
Chocolate
This option is similar to frosting. Also thick and thick. It will reliably protect the surface of your wonderful dessert!
- Dark chocolate - 200 g;
- Confectionery cream - 120 ml;
- Powdered sugar - 70 g.
1. Heat cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.
Chocolate boom is guaranteed!
Cream Cheese
It is made from mascarpone or other curd cheese. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.
- Cream with a fat content of 35% - 100 ml;
- Cheese - 250 g;
- Powdered sugar - 50 g.
1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.
Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up the necessary equipment, tools, and go ahead - conquer the sweet peaks!
Hurry up and share in the comments which recipe you have chosen for yourself!
Many people know how to make a cream for a cake. After all, most toppings for homemade desserts do not require the use of a lot of time and various components. But for those who still do not have this information, we decided to present several simple and affordable ways that will allow you to make a delicious and beautiful cake with your own hands.
Simple cream for biscuit cake
Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:
- unsalted butter - about 175 g;
- condensed milk - a standard jar;
- nuts or other additional ingredients - use as desired.
Cooking process
Before you make cream for a cake from condensed milk, you must first remove the butter and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get an airy and tender mass. Add a full jar of condensed milk to it and mix well.
If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.
Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. You end up you gotta get very delicious dessert with a distinct aroma of condensed milk.
cream cheese cream
Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.
So, we need:
- powdered sugar - 2 large spoons;
- large village eggs - 3 pcs.;
- cream cheese mascarpone - 250 g (standard packaging).
Cooking method
Homemade tiramisu cake cream is much better than what is sold in powder form. Indeed, to create a delicious and healthy dessert, you should use only natural ingredients, not a set of flavors and flavor enhancers.
So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, to the yellow mass, lay out the mascarpone cream cheese and beat until a homogeneous consistency is obtained with a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.
After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get not very thick, but fragrant and delicious cream.
It should be noted that for the preparation of the filling for "Tiramisu" only fresh eggs. In this regard, it is better to buy them not in a store, but in the market from farmers.
Cooking a cake with sour cream
Sour cream is a versatile filling that is ideal for any cakes. With it, you can make very tasty and delicate dessert to anyone festive table. For the base we need:
- village eggs - 3 pcs.;
- medium-sized sugar - a full glass;
- high-grade flour - a full glass;
- soda and vinegar - half a spoon each.
Cooking cake
Before preparing the cream for the biscuit cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.
After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.
Cream preparation
Cake with sour cream is prepared very quickly, but it turns out incredibly tender and tasty. For the filling we need:
- fresh sour cream with maximum fat content - 700 ml;
- powdered sugar - 1 cup.
To prepare such a filling, beat strongly milk product in a blender, and then pour powder into it and repeat the mixing procedure until you have a very lush and airy mass.
We form a dessert
After preparing the cream, they should generously grease the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.
We make cream for the "Custard" cake
Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:
- high-grade flour - about 90 g;
- sugar - about 400 g;
- fat milk - about 700 ml;
- village eggs -5 pcs.;
- vanilla sugar - on the tip of a spoon;
- unsalted butter - about 25 g;
Step by step cooking process
To do it yourself custard, it is necessary to bring village milk to a boil. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.
After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.
Making a delicious cream for dessert from proteins
There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For him we need:
- egg whites - from 4 eggs;
- sugar is not very large - ½ cup;
- fresh cream as fat as possible - 1 cup.
How to cook?
To make air and light cream for the cake, you need to put the egg whites in a blender and beat them strongly together with not very large sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get a white and airy cream that will easily take any shape you give it.
It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubules, custard and sand cakes.
Decorate the cake with cream
Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:
- unsalted butter - about 200 g;
- powdered sugar - about 8 large spoons;
- any dyes - apply to taste.
Cooking cream for decorating dessert
It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating a cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.
After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, and so on. So your dessert will turn out to be more healthy and safe for health.
Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams are sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.
Thanks to the efforts of the famous confectioners of France, England, Italy, recipes for already classic cake creams have developed. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material contains classic recipes the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.
meringue italian
Italian meringue is, in fact, custard protein cream It is made from egg whites, sugar, water and salt. This cream keeps its shape perfectly and is widely used to create mousses, decor confectionery, as well as a separate dish.
To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml of cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. Everything, Italian meringue ready!
Cream classic custard
Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, it can also be used to grease any sand cakes, fill tubes, eclairs.
To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Stir the custard mass constantly so that it does not curl. After boiling, it is cooled, if necessary, beat again.
Custard recipe video:
Bavarian cream
The Bavarian cream is more like not an ordinary cream, but a delicate mousse. For several centuries it has been served as a festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.
The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now whipping cream 33% fat, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.
Cream "Tiramisu"
This cream is usually used for cooking famous dessert"Tiramisu" (a gentle mass is smeared with layers of Savoyardi cookies) and to create an independent dessert.
The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.
Whipped cream
Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar to them.
creamy cream
Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.
To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.
Protein cream
Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.
From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. With the finished mass, you can decorate cakes, fill tubules and baskets.
You can see the process of making protein cream in the video:
curd cream
Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.
sour cream
Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and sufficient thick sour cream, the ideal fat content is 30%.
To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger, filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.
Oil cream
Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liquor, cognac, berry syrup to it.
Who can resist a piece of fresh, aromatic and beautiful cake? Such people probably do not exist! There are so many types of cakes in the world: biscuit, chocolate, walnut, meringue and salted caramel cake. And everyone wants to try.
But what makes cakes so unusual and attractive? Of course, cream. He not only has excellent palatability, but also able to turn any pastry into a real masterpiece.
Is it difficult to make cream for the cake at home? The answer is no. You just need to have a little patience.
chocolate cream
This is one of the favorite creams all over the world. It is not only very tasty, but also amazingly beautiful. Due to its color, it is suitable not only for impregnating cakes, but also for decorating the cakes themselves.
How to make a cream of this kind? First you need to prepare the ingredients:
- half a liter of milk;
- three tablespoons potato starch;
- one hundred grams of dark chocolate (from 70% of the content of dry cocoa product);
- three hundred grams of butter;
- two hundred grams of granulated sugar.
Cooking technique:
- Pour milk into a small saucepan and put on fire. As soon as it boils, take it off the stove.
- The yolks will need to be separated from the proteins and beat with a mixer, gradually adding sugar and starch. You should get a foamy homogeneous mass, and the sugar should finally dissolve. Start pouring milk in a thin stream, continuing to beat the yolks with sugar with a mixer.
- Pour the resulting cream into a saucepan and put on a small fire. Bring to a boil. Start stirring slowly for a minute and a half. Remove from fire.
- Break the chocolate into small pieces. Add it to cream. The chocolate should melt. The cream must be stirred slowly. Cover the cream and leave to cool on the stove.
- At this time, you can leave the butter at room temperature to melt. After you need to start whipping the butter with a mixer, gradually adding to it chocolate cream. The mass should be lush and high.
Where can be used?
This creamy mousse is perfect for sponge cakes, especially chocolate and carrot cakes, as well as for muffins or sponge cakes. It will keep its shape great.
This is a fairly thick cream for a cake. How do you make the liquid version?
apple cream
Sometimes, already in the process of baking the cakes, it becomes clear that the cake will need additional moisture. You can do it as usual and use impregnation, or you can prepare an incredibly delicate apple cream, which, in addition, perfectly soaks the cakes themselves.
To make a simple cake cream according to the recipe below, you should stock up on the following ingredients:
- six large apples;
- two hundred grams of 15% sour cream and the same amount of sugar;
- one hundred milliliters of drinking water;
- one tablespoon of powdered sugar;
- ground cinnamon and vanilla sugar (added to taste).
Manufacturing technology:
- Peel and chop apples until smooth. Add sugar and water. Place on stove, medium heat. Simmer until fruit softens, about 5 minutes. Remove dish from stove and let cool.
- Beat sour cream with powder using a mixer.
- Gently add sour cream to apple syrup in portions, while stirring with a spatula. You should get a homogeneous cream.
What cakes are suitable for?
It's perfect for brushing biscuit cakes. In addition, you can eat it just like that, spreading it on a piece of bread.
Protein cream
This cream is often used in the kitchen. Housewives love it for its simplicity and ease of preparation. With a minimum of effort, the result is a beautiful fluffy protein cake cream. How to do and what is needed?
Ingredients:
- 50 milliliters of water;
- 2 eggs;
- 150 grams of sugar;
- lemon juice and salt to taste.
- Eggs should be divided into whites and yolks. Squirrels need to be removed in the freezer for a couple of minutes. Add half a teaspoon of lemon juice and a small pinch of salt. Beat with a mixer until a dense mass is formed. Without stopping beating, start adding two tablespoons of sugar in portions. Mix the rest of the sugar with water and put on the stove. Bring to a boil, then reduce heat and simmer for another minute.
- While whipping the protein cream, pour in the syrup in a thin stream. The output should be a thick cream.
What cakes are suitable for?
Now that we have managed to make cream for the cake, all that remains is to decorate the masterpiece. This cake is perfect for creating roses and other decorations on the cake. The cream is perfect for cupcakes.
Citrus Kurd
Kurd is a custard that tastes creamy and fresh at the same time. It has a melting and light texture. In cooking, Kurd is an outrageously simple option. How to make citrus curd?
You will need the following ingredients:
- 2 small tangerines, limes, lemons, etc.) or one large fruit (eg grapefruit);
- 4 eggs;
- 180 grams of granulated sugar;
- a tablespoon of starch;
- 50 grams of butter.
Recipe:
- Heat water to a boil, dip citrus fruits (in this recipe - red oranges) into it for 5 minutes. Pull out, wipe and grate the zest on a coarse grater.
- Squeeze their pulp Orange juice. Strain through a sieve if necessary.
- Separate the yolks of two eggs and put them in a bowl, drive 2 more eggs into it. Add zest, citrus juice, sugar. Beat everything with a whisk until smooth. Let stand for about 20 minutes. Strain through a sieve to remove the zest.
- Dissolve starch in 50 milliliters of liquid. Put the rest of the liquid on water bath, mix constantly. After the liquid begins to bubble, pour in 50 milliliters of liquid with dissolved starch. Cook until thickened, remove from heat.
- Add oil. Stir until it dissolves.
- The cream should cool, while it needs to be stirred. A foam should form on the surface.
Such a curd can be stored in the refrigerator for 3-4 days. Suitable for both lemon cakes and morning breakfast with toast.
cream cheese cream
Leftover cream cheese in the fridge? Where to put him? There is nothing left but to make cream for the cake. The recipe is also good because the resulting amazing cream is suitable not only for lubricating cakes, but also for creating decorations for baking.
Ingredients needed:
- 250 grams of cream cheese;
- 1 package of vanilla sugar;
- 150-160 grams of the fattest cream;
- 3 tablespoons powdered sugar (this amount can be increased to 4 tablespoons if desired).
- Cream must be placed in the refrigerator for 5 hours. Then you need to start whipping the cream until it thickens slightly.
- Gradually add sugar and powder, continue beating until the mixture turns into a homogeneous mass.
The cream is suitable for sand cakes or muffins.
Now that you have read this recipe, the question of how to make cream cake quickly will never arise.
Cream of sour cream
This is one of the simplest creams imaginable. And he can decorate any cake.
Ingredients:
- fat sour cream (at least 20 percent) - 0.5 kilograms;
- powdered sugar - 200 grams;
- vanilla sugar - add to taste.
Technology:
- Sour cream needs to be cooled, if there is additional moisture in the product, drain. To make the cream more magnificent, you can use the trick: put the sour cream in a dense, clean rag and hang it to decant. Excess water will go away after 4-5 hours and the cream will be more magnificent.
- Beat sour cream with a mixer, while adding small amounts of powdered sugar and vanilla sugar. Continue whisking for at least 5 minutes.
What cakes are suitable for?
Such sour cream not intended to decorate the cake, but it is able to perfectly soak the cakes. Suitable for both biscuit and waffle cakes.
Cream for custards
440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Next, pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Next, cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.
Chocolate cream for cakes and muffins
Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp
Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.
curd cream
200-250 granular cottage cheese with a fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. Ready curd cream I use for making cakes, desserts and as a filling, for example for custard profiteroles, pastries.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
Bon Appetit!!!
Delicious lemon cream
2 lemons
2 eggs,
40 g butter,
100 g of sugar, and if desired, a little vanilla.
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the smell cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!
Simple cottage cheese thick cream for cake
320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk. 
"Custard"
2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour
1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water. 
Cream "Ganache"
– 200 ml cream 30%
- 200 g dark chocolate
- 50 g butter
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.
Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.
