Delicate buttercream cake. Cream of whipped cream. How to make cream for a cake or cream cakes

Cake Cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most gentle is butter cream is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of 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 well in the creation of various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.

And the most popular cream for the cake is buttercream. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures appearing on them are made of butter cream. Such a cream is prepared on the basis of unsalted butter, while 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 so that it turns out just like that, it does not hurt to know some culinary tricks.

Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them more refined taste. But if powdered sugar is indicated in the recipe, 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, lying at room temperature. It is unacceptable to warm up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

The filling of the dessert has a huge impact on how it ends up. Most of them are perfect cream of cream, which is whipped with sugar or powder, sometimes adding gelatin. There are many recipes for making this sweet treat. Butter cream, plain or chocolate, will make any confection that you are going to serve to the table perfect. Find out how it's prepared.

How to make buttercream

First, you should talk about how the finished product should look in the photo. Butter cream is a lush, tender and light mass. By itself, it is very pleasant, but various additives can improve the taste. The structure is such that it can be used both for soaking cakes and for decorating products with a syringe and curly molds. The mass can be whipped, custard, with gelling components.

What cream is best for whipping

On sale you can find the product fresh, dry, canned, and even fat-free. Not all cream is equally good for whipping. When choosing which to use, follow these tips:

1. Cream with less than 30% fat will be very hard to whip. The higher the fat content, the thicker the mixture will be.
2. Well whipped natural product. When buying cream, study the composition. There should be no thickeners palm oil, stabilizers, other additives.
3. Only a fresh product beats well. If they have been stored for several days, they can exfoliate. The same applies to refrigerated products.

How to whip cream for cream

In order for the mass to retain splendor and not fall off, the products should be skillfully processed. This is done in several steps:

1. Cool the cream to a temperature of 5-7 degrees. Just do not put them in the freezer so that they do not begin to exfoliate.
2. Pre-cool the dishes and the whisk with which you will beat.
3. Pour the dairy product into a container. Stir.
4. Start whipping the cream at the lowest speed of the mixer. Gradually move to medium.
5. The dish is ready when the whisk marks do not spread, and stable peaks form on the surface.

Why is the cream not whipping?

Some housewives are faced with a situation where the product does not begin to thicken, no matter how much effort is put into this. The mass does not become airy, but only exfoliates into oil and whey. There may be several reasons for this phenomenon:

1. The cream is not fat enough.
2. The product is slightly chilled. In order for it to beat well, it must be kept in the refrigerator for a certain time. Sometimes they even cool the bowl in which they will beat, and the whisk. It is important to pay attention to the fact that it is impossible to refreeze the product in any case, otherwise it will delaminate.
3. Sugar was added to the mass too early.
4. Mixer attachments are incorrectly selected for whipping.
5. The product is not natural, made with vegetable oils and other impurities.

cream cake recipe

There are many ways to make mass for desserts. It can be whipped, custard. The taste characteristics of creams also vary. Depending on what components you add, it can get vanilla, chocolate, fruity, caramel notes. Explore a few good recipes creams. Among them, there is sure to be one that suits you perfectly.

Classic with powdered sugar

• Cooking time: quarter of an hour.
• Servings: 2 persons.
• Calorie content of the dish: 118 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

Lush creamy mass is used as the basis for the manufacture of many desserts. They make cakes, pastries with it, decorate ice cream, cupcakes. Making a traditional cream with fresh cream basic recipe very easy, but it is preferable to use it immediately. This product is not subject to storage. According to the instructions, vanillin should be added to the creamy mass, but if you do not like it, you can exclude it.

Ingredients:

• powdered sugar - 25-30 g;
• cream (30-33 percent) - 0.25 l;
• vanilla sugar - a quarter of a teaspoon.

Cooking method:

1. Mix powdered sugar and vanilla.
2. Cool the dairy product strongly and start beating with a mixer at the lowest speed, gradually increasing it.
3. When it starts to thicken, gently fold in the powder.
4. If the mixture holds its shape and peaks, stop beating.

From mascarpone

• Cooking time: 35 min.
• Servings: 2 persons.
• Calorie content of the dish: 127 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

Mascarpone - soft cream cheese, which is perfect for making dessert creams. Using the classic recipe, you will get an airy homogeneous mass with light fragrance fruit liqueur and pleasant taste. Ready-made cream is perfect for desserts, both with classic cakes and with brown ones. Learn how to cook it.

Ingredients:

• mascarpone cheese - 0.25 kg;
• fruit liqueur - 35 ml;
• homemade cream - 0.2 l;
• vanilla sugar - at the tip of a knife;
• powdered sugar - 100 g.

Cooking method:

1. Place the cheese in a deep bowl. Mash with a fork.
2. Pour in half of the powdered sugar. Stir.
3. Add liqueur and vanilla sugar.
4. Beat very cold cream with a mixer with the remaining powdered sugar until stiff peaks form.
5. Pour the mixture into the cheese mass. Beat, gradually increasing the speed.
6. Use the mass when it becomes completely homogeneous.

"Cream with condensed milk"

• Cooking time: 35 min.
• Servings: 4 persons.
• Calorie content of the dish: 214 kcal (100 g);
• Purpose: dessert.
• Cuisine: French.
• Difficulty of preparation: below average.

The creamy mass with boiled condensed milk turns out to be very tender, dense in texture with a pleasant caramel taste. It is perfect for a variety of desserts: cakes, profiteroles, buns, pastries. The composition of the dish includes only two components, but if you wish, you can add a tablespoon of cognac, rum or liquor there. This will give the mass a unique flavor.

Ingredients:

• cream (fat content from 33% and above) - 0.5 l.
• condensed milk - 1 can.

Cooking method:

1. Beat the chilled cream until thick peaks appear with a mixer, set the speed to medium.
2. Boil condensed milk. Add a third of the whipped mass to it. Beat at low speed.
3. Gradually add the remaining creamy mass and continue to stir until completely homogeneous.

Curd

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 163 kcal (100 g).
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: low.

Creamy-curd dessert turns out to be snow-white in color, very tasty. The density of the mixture is moderate. It is ideal for layering soft cakes. For the dish, it is imperative to choose the most fatty dairy product so that it is thick and does not exfoliate. Cream own cooking can be called universal. They can even decorate desserts.

Ingredients:

• cottage cheese - 0.5 kg;
• cream - 0.6 l;
• food gelatin - 20 g;
• sugar - 160 g;
• water - 100 ml.

Cooking method:

1. Pour gelatin with warm water, mix. Leave for 20 minutes.
2. Grind the curd.
3. Add sugar, stir.
4. Put the swollen gelatin on the fire. Keep it there until the granules are completely dissolved.
5. Inject the diluted gelatin into the curd in a thin stream.
6. Whip the cold cream into stiff peaks.
7. 1 st. l. enter the curd mass. Do not stop stirring gently with a whisk.

Custard

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 218 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

The mass with vanilla-milk flavor, prepared according to the following recipe, will give any cake an incredible lightness. Beaten eggs are added to the mixture, but not whole, but only yolks. Thanks to this, it turns out to be viscous, without a single lump. Suitable for any cake with cream cream or other desserts from custard, puff, biscuit dough. Remember how to cook it right.

Ingredients:

• high-fat cream - 0.5 l;
• vanillin - a pinch;
• flour - 2 tbsp. l.;
• egg yolks - 3 pcs.;
• butter - 100 g;
• sugar - half a glass.

Cooking method:

1. Bring the oil up to room temperature.
2. Beat the yolks with the sugar until the mixture turns white.
3. Pour it into a saucepan, put on medium heat.
4. Pour in the cream. Stir. Bring to a low boil over low heat.
5. Pour in the flour. Boil without stopping stirring.
6. When the mixture stops spreading over the bed, remove it from the heat.
7. Cool the mass to room temperature.
8. Add oil, vanilla. Whisk with a blender.

From dried cream

• Cooking time: 35 min.
• Servings: 4 persons.
• Calorie content of the dish: 183 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Dry creamy product can also be used to make cream. The powder should be dissolved with milk and beat until thickened. Powdered sugar is added to the mass. At your discretion, you can put vanillin, citric acid or pour some alcoholic drink to give the dessert certain flavor notes. Learn how to make dry cream cake cream.

Ingredients:

• fat milk - 0.5 l;
• powdered sugar - 80 g;
• dry cream - 120 g.

Cooking method:

1. Pour milk into a suitable container.
2. Add cream and powdered sugar.
3. Beat with a mixer at medium speed until firm peaks appear.

Cream kaymak

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 323 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Disputes over how to cook cream-kaymak have not stopped for a long time. Most people tend to make it with cream, butter, and granulated sugar. Kaymak prepared according to this recipe turns out to be very tender and airy, suitable for most desserts. Try to choose very high-quality and fresh products for the kaimak cream to make it tasty.

Ingredients:

• cream 20% - 0.8 l;
• vanillin - a pinch;
• sugar - 0.3 kg;
• butter - 0.2 kg.

Cooking method:

1. Beat butter for 10 minutes.
2. Mix sugar and cream. Cook, stirring, until a viscous consistency.
3. Refrigerate the syrup.
4. Enter oil, vanillin. Beat with a blender until the mass becomes homogeneous.

With sour cream

• Cooking time: 25 min.
• Servings: 2 persons.
• Calorie content of the dish: 211 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

The mass prepared according to the following recipe is very tasty, suitable for many desserts. For the dish you need to take weighed sour cream. This means that it must be put on a sieve covered with several layers of gauze and left in the refrigerator for 5-6 hours. During this time, excess whey will flow out. To get the right amount of weighed sour cream, take approximately 25% more than the original product.

Ingredients:

• powdered sugar - 125 g;
• cream - 150 ml;
• weighed sour cream - 300 ml.

Cooking method:

1. Put cold cream, powder and weighed sour cream into a bowl.
2. Beat at low speed.
3. When the powdered sugar dissolves, turn on the maximum power. Beat for 5 minutes until the mass thickens and becomes homogeneous.

with gelatin

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 194 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: below average.

If you manage to properly prepare whipped cream for a cake with gelatin, it will turn out airy, it will not settle. This filling is suitable for any dessert, both simple and quick, and exquisite. Once you learn how to cook it, it will become one of your favorites and most used. Try to buy the most heavy cream for her.

Ingredients:

• water - 100 ml;
• gelatin - 2 tbsp. l.;
• powdered sugar - 140 g;
• cream - 1 l.

Cooking method:

1. Pour gelatin cold water. When it swells, melt it in a water bath or on fire, just do not boil.
2. Start whipping the cold cream. Gradually add powdered sugar.
3. Continuing to beat, pour in the gelatin solution in a thin stream.
4. Beat until the mass begins to hold its shape well.

Chocolate

• Cooking time: 20 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 396 kcal (100 g).
• Purpose: dessert.
• Cuisine: Austrian.
• Difficulty of preparation: medium.

Chocolate cream on cream can be both a filling for cakes and an independent dessert. With it, you can cook excellent cookies, pancakes, pancakes or pancakes, baskets, a birthday cake. It's easy to prepare. The recipe recommends using dark chocolate, but if you don't like it, take milk chocolate. Learn how to make this delicious dessert.

Ingredients:

• boiled condensed milk- 2 banks;
• cognac - 2 tbsp. l.;
• cream - 340 ml;
• dark chocolate bar - 0.4 kg;
• butter - 340 g.

Cooking method:

1. Heat the cream, but do not bring to a boil. Pour in the chopped chocolate.
2. Mix thoroughly.
3. Whisk the butter in a separate bowl. Add condensed milk.
4. Whip the butter again. Add creamy chocolate lush mass and cognac to this container.
5. Beat everything well for the last time and leave for an hour in the refrigerator.

There are a few tricks, knowing which, you will never spoil your dish. Things to remember while cooking:

1. Experiment with flavors. You can add cocoa powder, cinnamon, vanillin, a pinch of turmeric, toffee, nougat, fruit, citrus zest to the pastry cream. Use dyes to add color.
2. Sugar and powder are added gradually in the process of whipping, and flavoring and aromatic additives are added at the very end.
3. A mass with gelling components retains its shape best. It is suitable for layering sand and puff cakes. A mass without gelatin or agar is best used for smearing honey cakes and biscuit cakes.
4. If you are making lemon cream, it will whip better than regular cream.
5. The mass must be prepared immediately before use. The product with it can be stored only in the refrigerator for no more than one and a half days.
6. It is better to use not sugar, but powder. It dissolves much better.
7. Powder should be poured in a thin stream at about the second minute of whipping.

Video

Hello everyone! Happy 2013 to my dear readers!

I want to write the very first article this year in the Recipe Notebook about something delicious, so let it be whipped cream for a cake or dessert with any berries (strawberries, raspberries or currants are perfect).

Whipped cream, cream for cake, pastries or dessert

Whipped cream is an excellent base for sweet chocolate and vanilla desserts, decorating cakes, biscuits, ice cream and pastries, prepared with various fillings, such as condensed milk or mascarpone cream cheese. But today I will tell you how to make a quick buttercream for a cake with gelatin. Gelatin helps the whipped cream keep its shape well, not to settle or spread. Another subtlety in the preparation of cream with cream is whipping it with powdered sugar, and not with sugar.

Whipping cream for a cream is simple and quick, however, if cooked incorrectly, homemade heavy cream can easily turn into butter, and store-bought cream can delaminate.

Therefore, some advice how to whip cream before cooking.

1. Cream with a fat content of less than 30% will never whip into a fluffy creamy mass, it will remain liquid. Therefore, when choosing, carefully read the label, and ask in the market what you are buying. Sour cream is difficult to whip, that's a fact. By the way, cream in boxes that you buy in a supermarket from different manufacturers will also be whipped in different ways. Thawed cream will separate when whipped.

2. I repeat, when whipping cream, it is better to replace sugar with powdered sugar, you don’t need time to dissolve it. You will need only 50-80 g of powdered sugar for whipped cream per 500 ml of cream.

3. Whipped cream should not be stored for a long time, so gelatin is added to give shape and decorate the cake.

4. Whipping cream must always be cold, the dishes are clean and dry, sometimes the dishes for whipping cream are even placed in a container with ice.

5. You need to whip the cream with a mixer or whisk, but not with a blender!

6. Whip the cream very quickly, to soft peaks that hold their shape well, in about 10 minutes. As soon as the cream of whipped cream begins to remember the shape well from the whisk, you should stop so as not to beat it into butter.

whipped cream recipe

• Fatty cream (I have Petmol cream 33% with a thickener) - 500 ml,
• Powdered sugar - 70 g,
• Dry gelatin - 1 tablespoon with a slide,
• Cold water - ¼ cup

How to make cream for a cake or cream cakes

Soak gelatin in cold boiled water, let it swell. After 20-30 minutes, heat it until completely dissolved over low heat, but do not boil. Set aside while we whip the cream, the gelatin will cool down a bit.

About 15 minutes before whipping the cream, put the cup for whipping together with the whisk in the refrigerator. Whipping cream should also be cold (but not frozen!).

Pour the cream into a mixing bowl and beat until foamy.

Continuing to whip the cream, pour in portions of powdered sugar, then slowly pour in the cooled gelatin in a small stream. As soon as the cream of cream begins to hold its shape, stop whipping.

Cream for whipped cream cake according to this recipe, immediately coat the biscuit (cakes should be cooled), apply a pattern and refrigerate.

To prepare a sweet dessert, spread the cream of whipped cream on ice cream, cake or jelly using a pastry syringe or bag with nozzles.

By the way, the frozen cream of whipped cream according to this recipe can be passed off as homemade ice cream.

Sweet dreams to you!

Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams are distinguished by a 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, decorating confectionery products, and also 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 - 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 one 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.

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 align 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 tasty and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams 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

Excellent option for sponge cake becomes 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

Honey cake is often prepared with sour cream 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.