You don't have to be a culinary master to know how to make custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.
The easiest way to prepare cream for a cake.
A universal and easy recipe.
What you will need:
- milk – 2 glasses;
- sugar – 1 glass;
- drain butter – 50 g;
- eggs – 2 pcs.;
- flour – 2 tbsp. spoons;
- vanillin – 1 teaspoon.
Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.
How to do without eggs
Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.
What you will need:
- milk – 2 glasses;
- sugar – 1 glass;
- flour – 5 tbsp. spoon;
- drain butter – 150 g;
- vanillin – 1 teaspoon.
Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until thickened.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.
Biscuit cream
Another simple recipe for making delicious cream that can be added to a sponge cake.
Ideal for any cake. What you will need:
- sugar – 1 glass;
- eggs – 4 pcs.;
- sah. powder – 100 g;
- drain butter – 180 g;
- vanillin – 1 teaspoon.
Whisk the eggs together with the sugar until it is completely melted. Place this mixture over medium heat, heat slightly and stir constantly. When the mixture reaches a thick enough consistency, remove the pan from the stove to cool.
Beat softened butter with powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled sponge cakes.
Vanilla cake layer
A layer with the addition of natural vanilla will delight dessert gourmets with its delicate taste and aroma.
What you will need:
- eggs – 2 pcs.;
- flour – 2 tbsp. spoons;
- milk – 1 glass;
- vanillin – 1 teaspoon;
- sugar – 1 glass.
Whisk the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.
While the milk is still hot, begin to gradually pour it into the egg-flour mixture, stirring constantly. Place it all in a heavy bottomed saucepan and return to the stove.
Don’t forget to stir - this is a very important point to ensure that the cream does not burn and that lumps do not form in it.
When the mass acquires the required consistency, the layer can be considered ready.
Cooking with milk and condensed milk
This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.
Little sweet tooths and adult sweet tooth lovers will love it. What you will need:
- condensed milk – 250 g;
- milk – 1 glass;
- flour – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- butter - 100 g.
Place the saucepan over low heat and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.
Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur that has a pronounced tasty smell.
Butter custard for Napoleon
What you will need:
- milk – 1 l;
- sugar – 2 cups;
- eggs – 3 pcs.;
- drain butter – 250 g;
- vanillin – 2 teaspoons;
- flour - 3 tbsp. spoons.
Pour the flour and sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Using a whisk, whisk it all into a homogeneous mass and make sure that no lumps form. Pour milk into the pan in a thin stream, while continuing to stir.
Turn on low heat on the stove and start cooking the cream. Please note that the flour should not burn under any circumstances. As soon as the mixture begins to boil (you can tell by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After this, you can start greasing the cake layers.
Recipe for honey cake with milk
The preparation of the cream for the honey cake layer should be approached with special sensitivity. This cake has a delicate and delicate taste, which is given to it by the filling.
A win-win option for a sweet end to the holiday! What you will need:
- milk – 2 glasses;
- flour – 2 tbsp. spoons;
- sugar – 1 glass;
- butter - 200 g;
- eggs – 2 pcs.;
- vanillin – 1 teaspoon.
Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanilla. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.
The most convenient thing about preparing cream for honey cake is that every housewife has the necessary ingredients on hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on low heat on the stove. After this, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid the formation of lumps and until the required degree of thickness appears. It is better to coat the cake with still hot cream.
Chocolate custard
What you will need:
- milk – 2 glasses;
- chocolate – 1 bar (100 g), you can use cocoa instead – 4 teaspoons;
- sugar – 1 glass;
- flour – 2 tbsp. spoons;
- eggs – 2 pcs.
Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture reaches a homogeneous consistency, but do not beat. Otherwise, lumps will appear, which will then be difficult to get rid of.
Add the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces of the chocolate bar are completely melted.
Half of the hot mass from the pan is mixed with the egg-flour part and whipped at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.
Protein
Protein custard can be called a universal filling for desserts. At the same time, it will not take much effort and time during preparation.
An ideal recipe for any housewife. What you will need:
- sugar – 1 glass;
- eggs (whites) – 4 pcs.;
- water – ½ cup;
- lemon juice – 2 tbsp. spoons.
First of all, separate the whites from the yolks and beat them until thick. You can check readiness like this: when you turn the bowl over, the whites will remain inside and not a drop will flow down.
Syrup from water and sugar is boiled in a saucepan. When he's ready, he'll reach for the fork. Beat the egg whites at low mixer speed and carefully pour in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. You need to stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.
Recipe for profiteroles and straws
Cream for straws differs from other types of layering in its delicate, almost divine taste.
What you will need:
- sugar – 1 glass;
- milk – 1 glass;
- eggs – 2 pcs.;
- flour – 1.5 tbsp. spoons;
- vanillin – 1 teaspoon.
The yolks are separated from the whites and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.
Start pouring cool milk into the profiterole cream in a thin stream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, without boiling.
Any pastry cream is made by mixing, whipping, and sometimes cooking. As a rule, creams have 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 famous confectioners in France, England, and Italy, recipes for classic cake creams have been developed. Confectioners such as the Austrian culinary specialist Franz Sacher, the Bavarian confectioner Johann Conrad Vogel, the Hungarian master Jozsef Dobos and others contributed to the cream recipe. This material contains classic recipes for the most delicious and famous creams in the world. A delicious cream recipe is already half the battle in creating a good dessert.
Italian meringue
Italian meringue is essentially a protein custard made from egg whites, sugar, water and salt. This cream holds its shape perfectly and is widely used to create mousses, decorate confectionery products, and also as a separate dish.
To prepare protein cream, you need to take chilled whites of 2 eggs, a pinch of salt, 40 ml of cold water and 120 g. Sahara. Mix sugar in a saucepan with water and place over medium heat. At the same time, you need to start the process of whipping the whites with salt. After boiling the syrup for 5 minutes, cool it slightly and pour it into the whites, whipped to stiff peaks, in a thin stream, continuing the whipping process for another four minutes. That's it, the Italian meringue is ready!
Classic custard cream
Custard-type cream is medium in thickness, suitable for “Napoleon” and “Medovik” cakes; it can also be used to grease any shortbread cakes, fill tubes, and eclairs.
To cook custard, you need to take 500 g. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then stir in the vanilla and flour. Next, the mixture is diluted with cool milk and mixed thoroughly until completely homogeneous. Now the cream needs to be brought to a boil over medium heat. Stir the custard mixture constantly to prevent it from curdling. After boiling, cool it and, if necessary, beat again.
Custard recipe video:
Bavarian cream
Bavarian cream is more like a delicate mousse rather than a regular cream. For several centuries it has been served as a festive dessert in many countries around the world. The ingredients of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Optional additives can include berries, chocolate, liqueur, rum, coffee and other ingredients.
The recipe for Bavarian cream is simple. First you need to prepare custard from two eggs, 125 g. sugar, 500 ml milk and vanilla sugar without adding flour. Its recipe is given above. Next you need to pour 20 grams. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled slightly, stir it into the hot custard. Now whip cream with 33% fat content; you will need 500 ml. Whipped cream is mixed into the cream mass, and it is poured into molds and cooled for four hours.
Cream "Tiramisu"
This cream is usually used to prepare the famous dessert “Tiramisu” (the delicate mixture is spread over layered 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, the yolks are whipped into a foam with vanilla and sugar. The cheese, mashed with a spatula, is carefully beaten with the yolks, then the whites are mixed into the cream.
Whipped cream
Whipped cream is a very simple, but for many people the most delicious cream. Its application is very wide - from decoration to making ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat content. The main rule for successfully whipping them is that everything should be very cold, including the whisk, dishes and the cream itself. You need to beat them gradually, starting at minimum speed. High-quality cream will whip very quickly, it will take about 5-7 minutes. If desired, you can add powdered sugar to them.
Creamy cream
Buttercream is usually quite fatty and very sweet; it is intended exclusively for decorating sweets.
To prepare the cream you need to take 250 g. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: boiled milk needs to be cooled to a warm state, add all the ingredients except butter, beat well, and heat for 5 minutes over low heat, whisking. Gently add the butter into the slightly cooled mixture, continuing to beat the cream.
Protein cream
The cream is called protein because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare the protein mass in literally 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 egg whites with a pinch of salt until they form peaks, and pour moderately hot syrup into the foam in a thin stream. The finished mixture can be used to decorate cakes and fill tubes and baskets.
You can watch the process of preparing protein cream in the video:
Curd cream
Cottage cheese cream is no less versatile; it is suitable for decoration and for filling sweets made from dough. To prepare it, you need to take 200 grams. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. The cottage cheese should be rubbed through a sieve, and the softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter must be mixed, adding the cottage cheese gradually, and beat until a smooth and uniform mass is obtained.
Sour cream
Sour cream type cream is less fatty and dense than cream made from cottage cheese and butter. Its recipe requires the use of exclusively fresh and fairly thick sour cream, the ideal fat content is 30%.
To prepare sour cream, you need to whisk a glass of chilled sour cream. It is best to beat the mixture by placing the container in another, larger one, filled with cold water and ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.
Oil cream
Buttercream, like buttercream, is intended for decoration. To prepare it you need to beat 200 grams. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Condensed milk should be added to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liqueur, cognac, or berry syrup.
Cream for a sponge cake is a completely elementary question at first glance: well, just think, it’s a big problem just to grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That’s right, but what will you answer if they tell you that there can be dozens or even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?
1. Custard for sponge cake
The most common, most affordable, simplest and lightest custard, which is great for layering sponge cakes. Do not boil it into a thick mass - to be tasty, this cream should be slightly liquid.Ingredients:
- 500 ml milk;
- 1 egg;
- 2 tbsp. l. flour;
- 1 cup of sugar;
- vanilla essence;
- 30 g butter.
Mix sugar and flour, add egg, grind into a homogeneous mass. Pour in the milk, stir, put on the stove and simmer over low heat with constant stirring until it puffs slightly. Add butter and vanilla essence to the hot cream. The cream can be used after cooling.
Advice: To enhance the taste of budget custard, replace milk with low-fat cream, and instead of vanilla essence, use natural vanilla.
2. Sour cream for sponge cake
Sour cream for sponge cakes is one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. The preparation is not difficult, however, one important condition must be met: the sour cream must be of good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.
Ingredients:
- 450 g sour cream with a fat content of at least 25%;
- 150 g powdered sugar;
- 1/4 tsp. vanillin.
Place sour cream in a convenient bowl. Turn on the mixer and gradually add powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).
Advice: If the sour cream seems runny and not fatty enough, try weighing it out - lay it out in several layers of cotton cloth and hang it over the sink for a couple of hours. The whey will go away, the sour cream will whip up better and easier.
3. Whipped cream
Lush, light, airy, weightless - all this is about whipped cream. Fatty, however, cannot be taken away from this, but who said that a cake must be low-calorie? That's why it's a cake!Ingredients:
- 500 ml cream with a fat content of at least 33%;
- 70 g powdered sugar;
- 5 g vanilla sugar.
Place the cream in a bowl and turn on the mixer. Start beating at low speed, gradually increasing the speed and adding powdered sugar. When the mass has significantly increased in volume and holds its shape well, add vanilla sugar. The cream is ready.
Advice: If you are unlucky and the cream you bought is not high in fat and does not want to whip, close your eyes to the absolute healthiness of homemade food and add whipping powder to the cream - this is a neutral-tasting thickener, which usually contains modified starch .
4. Yogurt cream for sponge cake
Easy! No, the lightest! And absolutely useful. It's easy to make, tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.
Ingredients:
- 500 ml full-fat yogurt (at least 9%);
- 150 ml heavy cream (at least 33%);
- 20 g gelatin;
- 70 ml water;
- 100 g powdered sugar.
Fill the gelatin with water at room temperature, leave until it swells, then dissolve until smooth over low heat and remove from the stove. At the same time, whip the chilled cream to a stable fluffy mass. Separately, whisk yogurt with powdered sugar.
Add gelatin into the yogurt in a thin stream while using a mixer. After mixing, remove the mixer. Using a spatula, carefully add the cream into the yogurt and combine using the folding method. We hide the cream in the refrigerator for 5-7 minutes, after which you can sandwich the sponge cake.
Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - this way the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in consistency.
5. Curd and yoghurt cream
Light but solid, with a pronounced sour-milk note, pleasant and refreshing. The cream hardens well, but remains quite airy.Ingredients:
- 400 g drinking yoghurt;
- 500 g of fatty soft cottage cheese;
- 25 g gelatin;
- 100 ml water;
- 100 g powdered sugar.
Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.
Separately, pour gelatin with water at room temperature, leave for 5-10 minutes until it swells, then heat over low heat until the mass becomes completely homogeneous, then pour it in a thin stream into the curd-yogurt mixture while constantly stirring with a mixer. Place in the refrigerator for 5-7 minutes – the cream is ready.
Advice: when choosing cottage cheese, try to find a high-quality village or farm product - soft, without grains. This kind of cottage cheese will best fit into the cream, will be smooth and combine perfectly with the other ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar according to your taste.
6. Curd cream for sponge cake
Very bright, characteristic cream. You won’t confuse it with anything and won’t exchange it for anything if you try it at least once.
Ingredients:
- 340 g soft fat cottage cheese;
- 115 g softened butter;
- 100 g powdered sugar;
- vanilla or almond essence to taste.
Place cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, add flavoring and beat until a fluffy, smooth mass is obtained. Curd cream can be stored well in the refrigerator for several days without losing its properties.
Advice: try using curd cheese (like Almette) instead of cottage cheese - the cream will acquire very interesting flavor shades and will be more refined and elegant.
7. Curd and fruit cream
Delicious, light, rich. This cream successfully combines the sourness provided by sour cream, the creamy flavor of cottage cheese and a bright fruity note.
Ingredients:
- 200 g soft cottage cheese;
- 300 g fat sour cream;
- 100 g powdered sugar;
- 200 g of fruits or berries (strawberries, blueberries, peach, banana).
Beat the sour cream and powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer and carefully mix the cream with finely chopped fruits or berries.
Advice: the success of this recipe depends on the quality of the sour cream; most store-bought products will not give the desired fluffy texture, so it is recommended to use rustic fat sour cream.
8. Butter cream for sponge cake
Not cream, but delight! Very stylish and sophisticated. By the way, this cream holds its shape perfectly - you can use it not only to layer biscuits, but also to decorate cakes.
Ingredients:
- 400 g of cream cheese (for example, from “Violette”, “Almette”, “Hochland”);
- 100 g whipping cream (fat content not less than 33%);
- 50 g powdered sugar.
Place well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a fluffy matte mass is obtained (about 4-5 minutes).
Advice: To make the cream whip, use only proven, high-quality cream that has never let you down, this is the guarantee that everything will work out. Leave the experimentation for other recipes.
9. Protein cream for sponge cake
Protein cream has many advantages. Firstly, this is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. It is also worth mentioning that this is a delicious and attractive option for sponge cake cream. Overall, it’s worth mastering!
Ingredients:
- 3 squirrels;
- 100 ml water;
- 200 g sugar;
- 1/4 tsp. salt.
Pour sugar into a convenient saucepan and measure out the required amount of water. Place on the stove, bring to a boil and cook until it becomes a “soft ball” (the temperature of the syrup should be between 116-120 degrees).
At the same time, begin to beat the egg whites with a pinch of salt. Ideally, the whites should be beaten exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the whites in a thin stream, without turning off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.
Advice: To ensure that the cream is prepared correctly, take only fresh eggs and check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this risks crystallization of the entire syrup.
10. Chocolate cream for sponge cake
The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. An excellent option for those who like pleasure with a bitter aftertaste.
Ingredients:
- 500 ml milk;
- 60 g cocoa;
- 100 g sugar;
- 2 tbsp. l. starch;
- 3 yolks;
- 200 g butter.
Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. Place the pan on the stove and cook the cream over low heat until it thickens. Make sure that the cream does not burn.
After cooling completely, add softened butter and beat the cream into a fluffy mass.
Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - placing it in bowls and decorating with fruit.
11. Caramel cream
A rich version with a characteristic caramel flavor. Very aromatic, rich, bright. An excellent option for layering holiday cakes.
Ingredients:
- 200 g sugar;
- 300 g cream with a fat content of at least 25%;
- 200 g butter.
Pour the sugar into a frying pan, spread it in an even layer and place it on the stove over low heat. As soon as it has completely melted (watch carefully - it should not burn, you want the mass to become golden, but not dark), carefully pour in the heated cream. Stir and cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.
Advice: You should add a spoonful of almond essence to the caramel cream - it harmonizes perfectly with the creamy taste.
12. Banana cream for sponge cake
Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooths.
Ingredients:
- 200 g ripe bananas;
- 200 g condensed milk;
- 200 g butter.
Beat the softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree and mix. The cream is ready.
Advice: do not puree bananas with a blender - the mass will be liquid, it is better to do this with a fork or a regular strainer.
13. Lemon mascarpone cream
The cream is light and refined. Suitable for white classic biscuits. Easy to prepare and eaten quickly.
Ingredients:
- 250 g mascarpone;
- 100 g powdered sugar;
- juice of 1/4 lemon;
- 1/4 tsp. vanilla or 1/2 tsp. vanilla essence;
- 100 g powdered sugar.
Place cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. Place the cream in the refrigerator for half an hour, after which it can be used.
Advice: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly improve the final taste of the cream.
14. Cream for semolina sponge cake
The cream is simple, one might even say simple. But in this simplicity of it there are certain bonuses hidden - it is inexpensive, easy to prepare, and pleasant to eat.
Ingredients:
- 250 ml milk;
- 3 tbsp. l. semolina;
- 1 cup of sugar;
- 100 g butter;
- 1/4 tsp. salt;
- vanilla to taste.
Measure out the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanilla.
Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.
15. Cream "Charlotte"
A classic of the cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.
Ingredients:
- 1 egg;
- 150 ml milk;
- 180 g sugar;
- 200 g butter;
- 1 tbsp. l. cognac;
- vanillin.
Mix egg and sugar in a saucepan, add milk. Whisk until smooth and lightly foamy, then place the saucepan on the stove and, stirring constantly, simmer for about 2 minutes until a smooth, delicate cream is obtained.
Let cool.
Beat the softened butter until fluffy, then add the custard base into it in small portions without turning off the mixer. At the end, add cognac and vanillin. Ready.
Advice: do not neglect cognac - of course, this component can be omitted, however, it is it that gives the cream magnificent noble notes.
Properly selected and technologically correctly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, and, at the same time, having gained experience and understanding the general principles of preparing a particular cream, you will not spend a lot of effort or time on the process. Let your cakes always be perfect and your creams delicious!
I love homemade ones. And even if you don’t have time to decorate them, they always taste excellent. And very often the question arises of what cream to prepare. I offer you several cake creams that are most often used.
Custard
We will need:
- 1 cup of sugar
- 0.5 l milk
- 2 tbsp. spoons of flour
- 4 yolks
- 1 teaspoon vanilla sugar
Preparation:
Grind the yolks with sugar, flour and vanilla until smooth. Bring the milk to a boil, cool slightly and carefully pour the milk into the eggs, stir. Next, put the mixture on the fire and cook, stirring, until thickened.
The cream is ready!
Custard
Another custard recipe. These recipes are very similar, choose which one you like best.
We will need:
- 1.5 cups milk
- 2 eggs
- 1 cup of sugar
- 2 teaspoons butter
- 2 teaspoons flour
- 1 teaspoon vanilla
Preparation:
In a saucepan, mix flour with eggs until lumps disappear.
Pour milk into another pan, add sugar and stir until it comes to a boil.
Pour the milk into the flour in a thin stream, stirring vigorously.
Place the saucepan with the cream on low heat and heat until thickened, stirring continuously. Do not bring to a boil!
Remove the thickened cream from the heat, add butter and vanilla sugar to it. Mix well and cool quickly (you can put it in cold water).
I use this cream for mine. Can also be used for rolls, eclairs and cakes.
Cream with condensed milk
We will need:
- 200 g butter
- 100 g condensed milk
- 2 yolks
- vanillin
Preparation:
Remove the butter from the refrigerator until it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.
To add flavor, add vanillin or 30-40 grams of cognac or liqueur to the cream.
Cream with condensed milk and butter
This is probably the simplest recipe for delicious cream.
We will need:
- 1 can of condensed milk
- 1 stick of butter
Preparation.
Beat softened butter and condensed milk until smooth. Cool the finished cream and coat or fill the cakes.
Universal oil cream
We will need:
- 1 pack of butter
- 4 eggs
- 1 cup of sugar
- 100 g powdered sugar
- a pinch of vanilla
Preparation:
Break the eggs into a thick-bottomed pan and mix them with sugar. Place the pan on low heat and cook, stirring constantly, until a thick mass is obtained. Remove from heat and cool, continuing to stir. In another bowl, beat the butter with powdered sugar and add to the egg mixture. For aroma, add a pinch of vanilla. Store the finished cream in the refrigerator. Buttercream should only be applied to cooled cakes!
Butter cream
Another option for buttercream. Very easy and quick to prepare and very tasty!
We will need:
- ¾ glass of milk
- 250 g butter
- 200 g powdered sugar
- 1 package vanillin
Preparation:
Boil the milk and cool it to room temperature. Add softened butter, powdered sugar and vanillin to it.
Beat the cream with a mixer at low speed until smooth. If you don't have a mixer, then beat with a whisk. I don’t recommend using a blender; it doesn’t whip the cream well.
The cream turns out pearlescent, delicate, lush with the aroma of vanilla.
Cream of semolina porridge
I often coated cakes with this cream when the children were little. It also resembles a little “bird’s milk”.
We will need:
- 1 glass of milk
- 2 tbsp. spoons of semolina
- 250 g butter
- 1 can of condensed milk or 1 cup of sugar
- zest of half a lemon
Preparation:
Pour a little cold milk into the semolina and stir so that there are no lumps. Then add all the milk and cook the semolina porridge over low heat, stirring constantly. The porridge should be thick. Beat the butter and sugar until white with a mixer at medium speed. Add the zest of half a lemon to the oil (if there is no lemon, you can add vanillin). Add the cooled semolina porridge and beat well again. The cream turns out soft, so put it in the refrigerator for a while.
Now you can decorate cakes, layer the layers, or serve as a separate dessert.
Coffee cream
We will need:
- 3 tbsp. spoons of sugar
- 1 glass of strong coffee
- 2 egg yolks
- 50 g butter
- 2 tbsp. spoons of flour
- 0.5 cups cream 20%
Preparation.
First, brew strong coffee: 2 tbsp. Pour a tablespoon of ground coffee into a glass of water and bring to a boil, stirring occasionally.
In a frying pan, brown 1 tbsp. a spoonful of sugar, add a little hot water and cook the syrup. Mix syrup with coffee. Browned sugar gives the cream a darker hue.
Beat the egg yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thick. Add oil and cool.
If you are using instant coffee, first brew the milk cream and then season it with instant coffee.
- which one to choose, because there are so many of them? And how to make sure it works?! We'll help you choose and teach you how to cook!
Hi all! Those who are just starting to make cakes often ask me: “What cream is suitable for this sponge cake? What do you recommend? So, to make it easier for everyone, I decided to create this article and describe here, of course, not all, but many creams that go well with sponge cakes.
What should the cream be like to “fit well” with the biscuit? Based on my experience, I will say: it must be quite stable in order to confidently stay inside. Too liquid cream will flow out under the weight of the cakes, especially if they are heavy, well-soaked, or prepared with natural butter, with chocolate, etc. However, the cream for the layer should not be too dense (as for leveling), otherwise it will be dry and, perhaps, , not gentle enough. The golden mean is what we need!)
All recipes, as always, have been repeatedly tested by me personally, as well as by site readers. They are guaranteed to work. However, the creams, of course, taste different, and I will try to describe the features of each as objectively as possible, so that you can imagine as clearly as possible what you will get and make the right choice. After all, to each his own.
So, let's go!
Cream cheese, or cheese cream
Roughly speaking, there are two cream cheeses: and. For the filling inside the cake, I recommend using. better suited for leveling a cake: in general, both of these creams are stable, but they are stronger with butter.
Today, cream cheese is one of the most beloved creams by both confectioners and their clients. He's really good. It behaves obediently in cakes and goes well with fruits, berries, caramel, condensed milk and any other additives. Quick and easy to prepare. There are a million options for proportions. It seems like there are so many confectioners, so many proportions) The ones I use are . But you can add more cream and also play with the amount of powdered sugar.
If you have never tried cream cheese, then I must warn you: the taste of the cream has a slight salty tint due to the actual cheese from which it is made. Many people really like this taste: salt seems to set off, emphasizes the sweetness of everything else, it sounds very piquant) Unusual, surprising, fresh, if you like. But for some it is so unusual that it causes rejection. Therefore, cream cheese has both ardent fans and opponents, those who categorically do not like it. If you have tried cheesecake, in a cafe or at a party, but a real one, made with cheese and not cottage cheese, then the taste of cream cheese will be familiar to you.
As for the cheese. Of course, for cream cheese it is not “Rossiysky”, not “Poshekhonsky”, not “Yantar” cheese or even “Omichka”, but curd cheese like “Philadelphia”. True, this particular brand cannot be found in Russia today, and confectioners take available analogues: “Hochland”, “Violetta”, “Kremette”, “Kaymak”, etc. This is not processed cheese! This is cream cheese, that is, without additives like dill, tomatoes, etc. Some people make it with ricotta, but, as for me, this is something else, not cream cheese. Yes, curd cheese from different manufacturers differs slightly in consistency, degree of salinity, color and other characteristics, so you may have to try several different cheeses to choose the one that best suits you.
You can also add a few spoons of fruit or berry puree, good cocoa powder, melted chocolate or chocolate chips to standard cream cheese. You will now have a new cream) Do not overdo it: two or three tbsp. l. will be sufficient.
Mascarpone cream
Another wonderful cream, also based on cheese, although now it’s mascarpone. As you know, its taste is delicate, delicate, exceptionally creamy. This cheese is not salty, but rather, on the contrary, slightly sweetish, closer to neutral. So it turns out the most delicate and super creamy! I love him very much and can recommend him with a clear conscience. The cream behaves perfectly in a cake, especially if you assemble the cake in a ring and leave it to stabilize overnight. However, I recommend collecting all cakes only in a ring and be sure to give them time to settle, at least a few hours, or better yet, overnight.
The main rule for preparing this cream is that the cheese and cream must come directly from the refrigerator! Otherwise the cream may separate. Just as in the previous case, you can add fruit and berry puree to the cream, the berries themselves or pieces of fruit, various syrups, nuts (better caramelized, they will crunch better), melted chocolate, chocolate chips or cocoa powder. Experiment!
But keep in mind that it is better to lightly boil the puree with sugar and cool it, and only then add it to the cream, this way the cream will be safer, and with it the cake will have a longer shelf life. Raw berries and fruits turn sour quite quickly inside the cake, so if you add them, keep in mind that the cake will need to be eaten as soon as it sits, that is, literally within a few hours! Better yet, add canned fruits or boil fresh ones with sugar for just a few minutes, cool and only then use for the cake.
Proportions and technology for preparing cream in pictures -.
Sour cream
Another great cream for your sponge cakes!
It is very easy to make, but you need to prepare: there must be sour cream! Only with such sour cream the cream will be strong, stable and will stick perfectly inside the cake. If you use regular sour cream, unweighed, even with high fat content (in our stores the maximum is 30%), the cream will be liquid and can only be used for cakes with a large number of thin cakes such as or. Such cream will not hold between sponge cakes. But based on weighed sour cream, the cream turns out, although delicate, but quite suitable for a sponge cake. Moreover, you remember: you need to assemble the cake in a ring and give it time to brew in the refrigerator for at least several hours. During this time, the cream will get stronger and will not go anywhere.
Cream Sundae
It was under this name that I once found this cream. This is exactly what I remembered, wrote down, tried and later published here. Out of habit. But in fact, the more accurate name is sour cream custard. Why am I focusing on this? The fact is that, judging by my blogging experience, this cream does not remind everyone of ice cream (and I don’t want your expectations to be deceived), which, of course, does not in any way detract from its other advantages. And there really are a lot of them! Thanks to a decent amount of butter, the cream is stable enough for both filling the cake and for the outer coating. It can be used both for a multi-layer honey cake and for a sponge cake, suitable for both vanilla and chocolate cakes, and can be combined with any additives. The taste of sour cream is quite noticeable, as is the taste of butter, so all products must be of the highest quality! No spreads, margarines or cheap “type of oils”, no sour cream products, only natural, fresh ingredients. As much as you can find.
Detailed recipe and cooking technology with photos - .
Cream Charlotte
But this cream is already a real oil cream. But for oil it’s very good! Of course, if you use only high-quality products and, first of all, real butter, and not margarine or an incomprehensible product that says butter, but in reality it is something terrible with an oil smell.
Charlotte cream is a Soviet heritage, it was used in many confectionery products of those years, for example, in the famous. But you, of course, can use it for other cakes, those that you come up with yourself.
What is so attractive about any buttercream? It sets very quickly in the refrigerator, and the cake with it turns out strong, which is very good for transportation and creating complex designs, so-called 3D cakes. If you have noticed, American and Australian confectioners almost always use buttercream to layer the cake layers, even if it is something other than Charlotte. Firstly, apparently, they taste so good, and in general - this is how it is, and secondly, it’s really convenient to work with butter cream: the cake comes together quickly and even without a ring, it doesn’t need to be infused, there is practically no shrinkage, I kept it in the refrigerator for an hour and can be leveled.
But it has one minus, but it is significant: not everyone likes this cream, it’s still too greasy. And speaking specifically about Charlotte, it’s sweet too. However, according to my observations, lovers of those old, Soviet pastries are simply delighted with it!
Tip: be sure to add cognac! Just believe me: it will be much tastier and more aromatic.
Swiss meringue buttercream
This cream, of course, is more suitable for leveling cakes, but, as I already wrote, if for some reason you want to use butter cream for filling a cake, then you can easily use this one. The taste is like butter cream, and that says it all. However, you can add cocoa powder or berry puree to it, it will be more interesting. And also, don’t neglect the cognac, the taste of the cream will greatly benefit from this, and you increase the shelf life a little.
Chocolate ganache
One of my favorite creams, if, of course, you can call it that, because the word “filling” is more suitable. After all, you can fill anything with ganache: cake, cupcakes, macarons and any other cakes, sweets, etc. Ganache can also be used to level the cake. It's all a matter of proportions; they will be different for each type of product and the chocolate itself.
I'm already talking about ganache. Even though the article was written a long time ago, I still completely agree with it, the main thing is true. But the proportions - I repeat! - will differ depending on what exactly we are preparing. You can generally invent your own, in which the ganache will completely suit you in taste, consistency and behavior. The main thing to remember is that the more cream and less chocolate, the less strong the ganache will be. For leveling, you need a stronger ganache; for filling, a more delicate one is suitable.
For example, to at least have something to focus on. For the inside of the cake, I can recommend 1:1 for milk chocolate, 1:1.5 (chocolate-cream) for dark and 1.5:1 for white. This is for relatively dense fillings. In fact, you can take a lot, just significantly less chocolate! Just beat it well afterwards! Then, most likely, it will not be ganache, but cream stabilized with chocolate; it will be tender with a light chocolate taste. Less strong, of course, but very tasty, as I like to say - like melted ice cream. But it all depends on what else you have in the cake, how sweet and dense your cakes are, etc. So don’t take these words as truth, just experiment!) After all, if you decide to come up with your own cake, then you need to be prepared to samples and to the fact that you will not immediately find your ideal relationships between the components!
Well, one more piece of advice, or rather a rule: be sure to let the ganache sit in the refrigerator for several hours. So, by the way, you will see what it will be like in the cake. If it is too dense, you can add cream and a little butter (it will add plasticity).
That's all for today!)
I think you can already choose from this list cream for sponge cake, which suits you!
I don’t recommend using meringues, even if they are stable, for filling the cake. Who doesn’t know, it’s just the name that’s so interesting; in fact, it’s a well-known protein custard. It is still too dry to be inside the cake, so it is good to use for finishing.
However, there are many more creams that are perfect for sponge cake, and I will definitely talk about them in one of my next articles.
Stay tuned!) And happy creativity to you!
