They are the basis of many amazing desserts. But far from the most important. The taste of the finished cake is directly determined by the cream and various fillings used.
We offer recipes for making cream for sponge cakes and, as a result, options for desserts with completely different tastes.
Delicious cream for ready-made sponge cakes
Ingredients:
- whipping cream with a high percentage of fat content – 650 g;
- oranges;
- any jam or jam.
Preparation
To prepare such a cream, we need cream that whips well and turns into a fluffy foam. We will beat them without adding granulated sugar.
We cut the marshmallows into mugs, each time moistening the knife blade with cold water. Peel the oranges and also chop them into rings.
We coat each cake initially with any jam or jam, lay out a layer of marshmallow circles, coat the top with whipped cream, now a layer of orange circles and again cream. Cover with the second cake layer and repeat all steps in the same way a second time. Then cover with the third cake layer and decorate the top of the cake to your liking.
Recipe for custard for soaking sponge cakes
Ingredients:
- milk – 520 ml;
- granulated sugar – 210 g;
- wheat flour – 65 g;
- chicken eggs – 4 pcs.;
- vanilla sugar – 15 g.
Preparation
Beat eggs with granulated sugar until fluffy. Then add wheat flour and mix with a whisk until the flour lumps are completely dissolved. Then pour in the milk, add vanilla sugar, mix and place the bowl with the mixture on the fire. Heat the contents, stirring continuously, until thickened, but do not let the cream boil.
When ready, cool the cream completely and use it as intended, spreading it over the sponge cake layers to make the cake.
How to prepare cream for sponge cakes from butter and boiled condensed milk?
Ingredients:
- butter – 190 g;
- boiled condensed milk – 380 g;
- vanilla sugar – 15 g;
- cognac or Madeira – 90 ml.
Preparation
Take the butter out of the refrigerator in advance and let it soften thoroughly at room temperature. Then mix it with vanilla sugar, boiled condensed milk, add cognac or Madeira and beat everything well using a mixer or blender. The cream for the sponge cakes is ready. It can be supplemented when assembling the cake with pieces of fresh fruit, dried fruit or nuts.
Sour cream for sponge cakes with condensed milk
Ingredients:
- sour cream with a fat content of more than 25% – 520 g;
- condensed milk – 420 g;
- butter – 120 g.
Preparation
In a suitable container, mix condensed milk with butter, set over medium heat, heat, stirring, until boiling and boil for about seven minutes. Then let the mixture cool completely, add sour cream whipped until fluffy and stir until a homogeneous cream is obtained. If desired, you can add vanilla or vanilla sugar to it, and also add pieces of fruit or berries when forming the cake.
The fast pace of life forces housewives to purchase ready-made sweets. But a homemade cake cannot replace even the most delicious one purchased in a store. After all, it was baked by the hands of a loved one with love.
It is sponge cakes that are very popular among those with a sweet tooth. And some believe that the most important step is preparing the crust. But without the right cream, the sweetness will not acquire that unforgettable taste that will remain in the memory for a long time.
For example, one cream will completely saturate the cakes, while the other will make it dry. Therefore, its selection and preparation should be given no less attention than cakes.
Delicious cream for sponge cakes
Undoubtedly, in order for the cakes to be soaked, the cream must be tender and light. According to many housewives, custard is perfect for these purposes. However, its texture is very light, so it is not suitable for decorating a cake. Despite this, many people with a sweet tooth associate this particular taste with sponge cake.
Use a non-stick pan during this process. Mix milk, flour and sugar in it. And at this stage add vanilla sugar. Beat everything with a mixer until smooth. There should be no lumps. This will take approximately one minute.
Place the pan on low heat. It should cook for 5 minutes until it starts to thicken. To avoid lumps during the cooking process, you can periodically beat the mixture with a mixer. After 5 minutes, leave the mixture to cool.
Add the butter to the warm cream and beat again until smooth. Start frosting the cakes only when they have cooled completely.
Oil cream
Butter sponge cake cream will highlight the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. To prepare it, use simple oil without flavoring additives. Products for a popular recipe:
- Butter - 350 grams;
- Vanilla sugar. One sachet is enough;
- Condensed milk - one can (not boiled);
Cooking time – up to 20 minutes. Calorie content – 520.72 kcal per 100 grams.
Using a mixer, beat the butter until fluffy. It is better to beat at medium speed. Then add vanilla sugar and mix thoroughly. Now start whipping the butter at the same speed, while pouring the condensed milk in a thin stream. After this, beat for a few more minutes until the cream becomes smooth.
In addition to this recipe, there is another one, popularly called the classic buttercream recipe. It is also easy to prepare and does not take much time. This includes:
- Powdered sugar – 1/3 cup;
- Chicken yolks – 2 pieces;
- Butter - 200 grams;
- Rum or cognac. A few drops can be added as desired.
Cooking time – up to 15 minutes. Calorie content – 559.90 kcal per 100 grams.
In a deep bowl, mix the butter and powdered sugar well. Beat the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.
Regardless of what kind of buttercream you decide to prepare, before doing so, remove the butter from the refrigerator for a while. It should be soft.
Curd cream
It is worth noting that this cream is especially suitable for those who are sensitive to their figure. Not only is it very easy to prepare, it is also low in calories. Therefore, in addition to being very tasty, it is also good for health. It contains organic acids, phosphorus, calcium, iodine and B vitamins.
- Cream - 250 ml, preferably 30%;
- Cottage cheese - 500 grams;
- Powdered sugar - 200 grams.
Cooking time – up to 15 minutes. Calorie content – 182.50 per 100 grams.
Mix cottage cheese and powder in a deep bowl or blender. After this, whip the cream separately until a fluffy mass is formed and add to the cottage cheese. Gently mix everything until smooth.
This curd cream is used both for lubrication and for decorating your favorite sponge cake.
Boiled condensed milk cream
The peculiarity of this cream is that it cannot be spoiled, just like sour cream. It is he who wins the hearts of many sweet tooths. It should contain such products.
- Condensed milk, must be boiled - one can;
- Butter - one pack;
- According to personal preferences, you can add 100 ml of uncooked condensed milk;
- Again, add cognac and/or vanillin if desired.
Cooking time – 10 minutes. Calorie content – 445.09 kcal per 100 grams.
Before starting the process, you need to make sure that the temperature of the condensed milk and oil is approximately the same. So keep them in the room for some time.
Mix the butter and boiled condensed milk with a spoon in a deep bowl. After this, beat with a mixer until smooth. If you decide to add regular condensed milk, then add and beat the mixture well with a mixer again. When it is completely whipped, add cognac (a couple of drops) and vanillin to taste. Then beat well again.
Sour cream
Sour cream, like cottage cheese, is considered the least caloric. But other than that, it is very easy to prepare.
- Sugar - 200 grams;
- Sour cream – 500 ml;
- Thickener - one pack;
- Vanillin to taste.
Cooking time: up to 10 minutes without steeping. Calorie content – 280 kcal per 100 grams.
In a deep bowl, mix sour cream and sugar with a regular whisk or fork.
Vanillin and thickener should be added only when the consistency is homogeneous. After this, beat with a mixer until thick. The mass should be dense. Let it brew in the refrigerator. It's better to leave it for a few hours. Then you can grease and decorate the cake.
In some cases, it is not necessary to add a thickener. For example, if you are using already thick sour cream.
Chocolate cream recipe
Many housewives claim that this particular chocolate taste is simply created for sponge cakes. But at the same time it is quite high in calories. Prepare the following products for the cream.
- Granulated sugar - three tablespoons;
- Add cocoa powder - two tablespoons;
- Butter. One tablespoon will be enough;
- Cow's milk - 500 ml. It's better to take fatty foods;
- Starch - three tablespoons and vanilla sugar.
Cooking time – up to 20 minutes. Calorie content – 189 kcal per 100 grams.
Use a non-stick pan. Mix 250 ml of milk, butter, and add cocoa and sugar in the process. Let it warm up over low heat. When the mixture boils, cook for exactly three minutes. Stir constantly during cooking. After three minutes, turn off the heat.
While the mixture is cooling, mix the cornstarch with the remaining milk until no lumps remain. Try to do this as quickly as possible so that the mixture does not have time to cool. Pour the milk into the hot cream, then immediately add the vanilla sugar.
Now put everything back on low heat, and when the cream boils, cook for two minutes. At this time the cream will thicken, so stir it well constantly. After two minutes, remove from heat and let cool slightly.
- When preparing buttercream, pay special attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
- curd cream has a special secret. If you don’t forget about it, then such a cake will be a real gift for your loved ones. Products must be fresh and uniform;
- you can make the chocolate cream richer. Grate the chocolate and sprinkle on each cake. Only then apply cream;
- Don’t forget about fruits or berries. They will serve not only as decoration, but also as a natural and healthy flavoring additive. They can be added to each of these creams. Even if you constantly prepare the same cream. Constantly use different berries and fruits. It will seem original, new and unique every time;
- food coloring can also bring joy to you and your loved ones. Add them while cooking and decorate the cake with different colors. For example, if the decorations are in the shape of roses, add red food coloring to the cream;
And remember that no matter what cream you prepare for sponge cakes, you can always give it an interesting taste by adding a few drops of essence to it.
Biscuit is perhaps the simplest and most versatile baked product for creating a dessert. Cakes and pastries are assembled from sponge cakes, and rolls are rolled from thin layers of sponge dough. And an ordinary, whipped up sponge cake can decorate any tea party.
Cream is the most delicious part of any dessert. It soaks the biscuit dough, filling it with extra sweetness and special taste. A dry sponge cake coated with cream becomes softer and more tender; you can not only fill desserts with cream mixtures, but also decorate them. Often, creams prepared according to a special recipe are used to prepare the surface of cakes before decorating with mastic.
The selection contains the simplest recipes for biscuit creams, using which you can quickly create your own original dessert.
General principles for preparing simple creams for biscuits
There are many complex and simple options for biscuit cream. A properly selected recipe is by no means everything. To make the cream tasty, fluffy and homogeneous, you must comply with the basic requirements. All products for cream must be exclusively fresh and of high quality. Strict adherence to technology and recommended temperature conditions are also mandatory.
Protein creams. Since the creamy mass is not subject to heat treatment, it is recommended to thoroughly wash off the dirt from the eggshell with warm water, and it is best to do this using soda. You should break the shell carefully, trying not to damage the film holding the yolk - even the smallest amount of it, if it gets into the whites, will interfere with high-quality whipping.
Custards. The base of such a creamy mass must be prepared in a non-enamel pan and it is advisable to ensure that the container has a double bottom. It is recommended to use a wooden spoon with a long handle for stirring. Before cooling, the surface of the hot base or ready-made cream should be lightly sprinkled with fresh powdered sugar or covered with film. If this is not done, the surface will become weathered and covered with a dry film (crust).
Oil creams. Prepared with butter. It should be with the highest available percentage of fat content and of high quality. Otherwise, when whipping, it may separate. Before using the butter, be sure to keep it warm for some time to soften it.
Butter creams. Prepared by whipping cream with various additives. The main requirement is the use of high-quality, fatty, 35% cream. When using a product with reduced fat content, the cream will turn out liquid.
Sour cream. The cooking principle is similar to butter cream technology. The requirements for the main product are identical - freshness, quality, high fat content. The higher this indicator, the thicker and more stable the cream.
Curd cream. The fat percentage doesn't really matter. The main requirements are for the quality and granularity of the cottage cheese. It is advisable to take a non-dry, elastic product.
The process of whipping any cream should occur gradually. Initially using the minimum speed of the mixer. The speed should be increased gradually. If curdling occurs during the process of whipping cream based on cream or fermented milk products, place the mass on a sieve lined with gauze. Try to beat again only when all the liquid has disappeared.
You can add any flavoring additives to simple biscuit creams. It can be vanilla, berries, chocolate, cocoa, chopped citrus zest, nuts. For coloring, you can use berry or vegetable juice or factory-made food coloring.
Simple custard for sponge cake with condensed milk
Ingredients:
White chocolate bar – 100 g;
A teaspoon of vanilla sugar;
Two spoons of regular milk;
180 gr. butter, preferably 72% butter;
300 gr. whole condensed milk.
Cooking method:
1. Break the chocolate into pieces and place in a bowl. Add a third of the butter and place in a water bath. Stirring, heat until the chocolate is completely melted in the melted butter.
2. Pour regular milk into the buttery mass and continue to heat, still stirring, for 2 minutes. Remove from the bath and set aside for five minutes to cool.
3. In a separate bowl, beat the remaining butter with condensed milk until smooth. Add the cooled butter mass, vanilla - mix thoroughly with a mixer.
Simple biscuit cream: chocolate ganache recipe
Ingredients:
Cream with a fat content of at least 22% – 400 ml;
Creamy natural, high-quality butter – 50 g;
450 grams 96% chocolate.
Cooking method:
1. Break the chocolate bar into squares, cut them into smaller pieces with a knife and put them in a bowl.
2. Warm the cream over medium heat. Do not boil; as soon as the first bubbles rise - signs of boiling - remove the cream from the stove and pour into the chocolate. Leave for two minutes.
3. Monitor the temperature of the cream. If they are not hot, chocolate lumps will appear, which are impossible to get rid of. The ganache will have to be strained.
4. Add softened butter to the chocolate melted in the cream and mix everything thoroughly with a mixer.
5. Chocolate ganache is ready. It can be used immediately if needed to coat the surface of the cake. To frost the cakes, place the ganache in the refrigerator for half an hour - it will become denser and softer.
Simple biscuit cream with caramel flavored cream
Ingredients:
Unrefined sugar – 200 gr.;
150 gr. frozen homemade cream or butter;
Liquid cream, fat content not lower than 22% – 300 ml;
Vanilla powder.
Cooking method:
1. Distribute the sugar evenly over the bottom of a thick-walled saucepan. Place the container on low heat. Stirring, heat, waiting for the crystals to completely melt, then boil a little more so that the syrup acquires a beautiful brownish tint.
2. At the same time, at minimum heat, warm up the cream.
3. While actively stirring the sugar syrup, pour hot cream into it in a thin stream. Pieces of caramel may form, do not stop heating, they will dissolve on their own.
4. When the creamy mass begins to thicken, remove the saucepan from the stove and pour the contents into a bowl. Cool slightly, then strain and place in the cold for a while. Take it out when the consistency becomes similar to a thick sauce.
5. In a separate bowl, beat the softened butter until shiny. Then, without stopping whisking, add the caramel mass one teaspoon at a time.
6. This cream is good not only for coating sponge cakes, it can also be used to decorate ready-made desserts. The cooled cream holds its shape well and does not flow when left indoors for a long time.
Simple cream for sponge cake made from sour cream and butter
Ingredients:
Homemade, unthickened sour cream – 200 gr. (you can take the factory one, 30%);
Half a glass of sugar;
200 gram pack of high-fat butter.
Cooking method:
1. Remove the butter from the refrigerator in advance. After warming up to room temperature, cut it into thin slices and add to the sour cream.
2. Gradually adding sugar, beat the sour cream until smooth. The result should be a non-spreading, fluffy mass.
3. Before applying to the biscuit, be sure to cool the sour cream in the refrigerator.
Simple cream for sponge cake on whites under mastic
Ingredients:
Eight proteins;
Half a kilo of sweet butter;
400 gr. sugar.
Cooking method:
1. Beat the whites until fluffy with a small pinch of salt. In the process, gradually add sugar to the proteins.
2. Place the resulting air mass in a water bath. While whipping, warm up slightly (up to 30 degrees). Then remove from the stove and continue whisking for another quarter of an hour.
3. Beat the butter separately and transfer the mixture to the whites. Using a mixer, we achieve homogeneity of the protein cream.
4. The cream is well suited for coating a dessert if you plan to decorate it with mastic. When in contact with such a surface, jewelry does not melt or slide down it.
Simple chocolate cream for sponge cake: recipe with cocoa
Ingredients:
Half a liter of milk;
90 grams of starch;
Two spoons of cocoa powder;
Half a glass of sugar;
Butter, 72%, oil – 30 gr.;
1 gram vanilla powder.
Cooking method:
1. Pour 300 ml of milk into a large non-enamel saucepan and place on low heat. After heating, add cocoa, a pinch of fine salt and sugar to the milk. Add chopped butter and mix well. Bring to a boil, then continue to cook on lower heat for about three minutes. Stir the cream base constantly – it may burn.
2. Dissolve starch in the remaining cool milk. Stirring the hot mixture intensively, pour in the starch mixture in a thin stream, bring the thickening cream to a boil and immediately remove from the stove.
3. After letting it cool a little, add vanilla to the chocolate cream. Leave until completely cooled, covering the surface of the creamy mass with film.
Simple cream for sponge cake with mascarpone
Ingredients:
Fat, 33%, cream – 300 ml;
250 gr. cheese, Mascarpone variety;
Five tablespoons of sugar (125 grams).
Cooking method:
1. Move the package with cream from the general chamber of the refrigerator to the freezer for a quarter of an hour.
2. After cooling, pour the cream into a clean bowl, add sugar and beat.
3. We carefully monitor the process, trying to avoid switching to maximum speed. If you vigorously whip the cream, it can quickly turn into butter.
4. Having received a fluffy mass, add mascarpone and, using a mixer, slowly mix the cheese with the creamy base.
Simple cream for dark cottage cheese biscuit with cherry flavor
Ingredients:
Non-grain 9% cottage cheese – 300 gr.;
Small lemon;
Half a liter of 22% cream;
20 gr. instant (granulated) gelatin;
Powdered sugar – 125 gr. (5 tbsp);
Cherry juice – 70 ml;
300 gr. pitted cherries.
Cooking method:
1. For the cream, you can take fresh, frozen or canned cherries in their own juice. Thaw frozen berries in advance in air at room temperature; remove seeds from fresh cherries.
2. Fill the gelatin with warm water so that it completely covers it, and leave until the desired moment. The granules should swell well.
3. Pour boiling water over the lemon and wipe dry. Using a fine grater, scrape the zest from the citrus, then cut the fruit and squeeze out the juice. We filter out the remaining pulp and remove any seeds that are caught in it.
4. Whip the chilled cream until fluffy.
5. Grind the cottage cheese using a thin metal sieve. Add powdered sugar and mix thoroughly.
6. Separate three tablespoons of the curd mass, mix it with gelatin and, transferring it back, mix. Add lemon zest, cherry juice, freshly squeezed citrus juice and blend until smooth. You can use a mixer.
7. Gently fold whipped cream into the resulting cream base. Set one third of the prepared cream aside, and mix the remaining cream mass with the cherries.
8. Coat the biscuit cakes with cream containing berries, and coat the sides and top of the dessert with the one without cherries.
Tricks for preparing simple biscuit creams - useful tips
Whisking the cream is tedious. A mixer or blender will help to significantly speed up and facilitate the process.
You should not use aluminum containers to prepare the cream. The creamy mass may acquire a characteristic metallic taste and darken. The best utensils for whipping the cream mass are glass containers.
Do not keep the oil warm. It should just soften a little, not melt. If the fat begins to shine and float, return it to the refrigerator to harden a little.
If you forgot to take the butter out of the refrigerator in advance, grate it on a coarse grater. The fat will quickly soften, and in just five minutes it will be possible to prepare cream from it.
In this article I have collected all my favorite cream recipes for sponge cake. Let my piggy bank be here, which I will look into more than once if I forget something. I hope you find it useful too! Enjoy it for your health!
1. Charlotte Buttercream
Tasty and delicate, with a light structure, Charlotte cream is suitable not only for layering the cake, but also for finishing. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities or additives, with a fat content of 82.5%
Amount of ingredients per 250 g of cream:
- Butter - 100 g
- Granulated sugar - 90 g
- Egg yolk - 1 pc.
- Milk - 65 g
- Cognac - 1 tbsp. l.
Remove the butter from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can use a knife to divide it into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.
First prepare the syrup. Mix the milk and yolk, strain through a sieve, add sugar and place on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment it boils, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.
Pour the finished syrup into another bowl, cover with film to prevent the top from drying out, and cool.
Place the butter in a large bowl and begin beating at high speed until light and fluffy. During the process, stop several times and use a silicone spatula to scoop up the cream as it spreads onto the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the spatula when tapped on the edge of the bowl.
Charlotte cream is most often flavored with strong liqueur, cognac, and vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.
This cream is not as tasty as Charlotte, but it is so simple to prepare that it will help out in difficult times. There are no eggs in it, which means it stores perfectly.
- Butter with fat content 82% - 150 g
- Powdered sugar - 70 g
- Condensed milk - 60 g
- Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
- Cognac (or any other strong alcohol) - 1 tsp.
- Cocoa powder - 15 g
Remove all foods from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).
Add condensed milk a little at a time, stirring thoroughly each time. Add cognac or liqueur to the finished cream. The finished cream looks like a shiny, homogeneous mass. Prepare it immediately before use.
3. Mascarpone cream
Favorite cream that I use often. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone are a delicious pastry for tea.
In this recipe, you can change the fruit component, each time getting new shades of taste and color. But even without extraneous ingredients, mascarpone cream is very good.
- Cold heavy cream (33-36%) - 375 g
- Mascarpone - 360 g
- Granulated sugar - 75 g
- Vanilla extract - 1.5 tsp.
- Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g
Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve firm peaks.
At the end of cooking, add the fruit puree and gently fold it into the cream with a spatula. Store in the refrigerator until you assemble the cake.
4. Protein cream
Usually nothing is layered with this cream, since it is very delicate, but it is very suitable for coating and finishing. In order for the protein decorations to firmly hold their shape, it is customary to tint them: bake them in the oven for a couple of minutes at high temperature, and the cream is covered with an appetizing golden-brown crust.
- White of one egg - 1 pc.
- Granulated sugar - 60 g
- Vanilla sugar - 1/2 sachet
Beat the whites into a stiff foam, add sugar and vanilla sugar and beat vigorously again until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.
5.Curd cream
This cream is made from cottage cheese and regular cream and is very similar to the filling in curd rings made from choux pastry.
- Cottage cheese - 185 g
- Butter - 70 g
- Powdered sugar - 50 g
- Condensed milk - 15 g
- Vanilla sugar - 1/2 sachet (need to be ground into powder)
- Cognac (or other aromatic strong alcohol) - 1 tbsp. l.
Beat the butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.
Rub the cottage cheese through a sieve until it becomes airy. Combine with cream.
6. Cream “Ice cream”
7. Custard sour cream for sponge cake
I won’t write about the usual version of the cream (where sour cream is mixed with sugar), it’s too simple and everyone knows it. I’ll tell you about a new method of sour cream, in which flour, egg, and sour cream are brewed in a water bath.
- Sour cream 20% - 300 g
- Eggs - 1 pc.
- Flour - 2 tbsp. l.
- Granulated sugar - 120 g
- Vanilla extract - 1 tsp.
- Butter - 250 ml
Mix egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat the butter at room temperature and, with constant stirring, add it to the cooled cream.
The cream is excellent for layering cakes, since it is quite “wet” and additional soaking of the sponge cake with syrup is not required.
8. Cream cheese
Great for, as well as other cakes and pastries. It holds its shape well, so it is used not only as a layer, but also for decorating cakes and pastries.
- Curd cheese - 340 g
- Butter - 115 g
- Powdered sugar - 100 g
- Vanilla extract - 2 tsp.
Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, then add the cream cheese and beat again with a mixer.
The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.
9. Chocolate ganache
The cream is a mixture of butter and cream in various proportions; you can also add a little fruit puree for aroma and taste.
- Dark chocolate (70%) - 100 gr.
- Cream (33%) - 50 ml.
- Oil - 10-15 gr.
The butter in this cream is added more for shine than for structure, so its amount is small.
The cream is prepared very simply: add chocolate, broken into small pieces, to the hot cream and mix. At the end of cooking, add a piece of butter.
It is important to remember the following proportions for milk, white and dark chocolate:
White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter
Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter
Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.
Knowing these proportions, you can always prepare delicious cream for the cake, as well as filling for, and, of course, macarons.
10. Cream made from condensed milk and butter
- Soft butter - 200 g
- Good quality condensed milk (in cans) - 200 g
- Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol
An important point is to warm the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.
Beat the warm butter with a mixer into a light, fluffy mass. Then add condensed milk in small portions, whisking each time. Cool the finished cream in the refrigerator.
There is a version of this cream in Pirogeevo
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Did you know that biscuits used to be a common food for sailors? Yes, yes, the nobility learned about this delicacy much later, and the first queen to whom it appeared on the table was Queen Elizabeth. And this despite the fact that this dessert has a French name. You and I have tried biscuit dough more than once in various culinary masterpieces, and different results were obtained precisely from the impregnation, decoration and filling of the dessert. And since this has such an important role, then let’s talk about what cream is for a sponge cake. After all, not every recipe is suitable for this cake.
The peculiarity of biscuit dough is that it is prepared without butter and sour cream, i.e. no fat at all. As a result, the finished cake has a dense and slightly harsh consistency. This is not porous sour cream or manna. Therefore, the biscuit cream should be able to soak the baked cake and also hold its shape when you decorate the dessert with this cream.
These are the tasks confectioners set for the creams we know.
But there are universal cream mixtures, for example, curd, cream, yogurt, sour cream. We will look at their recipes below.
Sour cream for sponge cake (made from sour cream and sugar)
Sour cream is a very affordable product. Depending on the ingredients added, it can take on different flavors. But in any case, this cut will always soak the dessert well and make its taste very delicate.
Ingredients:
- 500 g sour cream 20% fat
- 100 g sugar
- 1 packet vanilla sugar
- 1 packet of cream thickener
It is better to take homemade non-acidic sour cream. It is thicker and fattier than store bought.
Add sour cream, sugar and vanillin to the container and start mixing everything with a mixer. Mix until the sugar completely turns into sour cream and is no longer noticeable.
If the sour cream is very fatty, then do not work with the mixer for long so as not to overwhelm the sour cream and create butter. When whipped, the sour cream will become thicker.
That's basically the whole cooking process.
But there are times when the sour cream mixture turns out to be liquid, then we add a packet of thickener to it.
If you are in favor of avoiding chemical additives in your food, then you can do this, it shows how to do without a thickener.
Cream for sponge cake - a very tasty and simple recipe
A sponge cake can be turned into a masterpiece using any of the creams listed below, most often protein, curd, cream and custard. I want to give you another type of very affordable cream that resembles a sundae. But it is not suitable for soaking biscuits; it turns out a little dry. It is used more in decorating desserts. And you can soak the cakes with syrup.
Semolina cake cream:
- 0.5 cups milk
- 1 tbsp. semolina
- 1 tsp powdered sugar
- 0.5 tsp butter
Cook regular semolina porridge, let it boil for a minute.
Cover the porridge with cling film to prevent a crust from appearing.
Add sugar to soft butter, or even better, use powdered sugar and beat together with the porridge.
And it can already be used; grains of semolina in the cream are not felt at all.
This cream is also good with lemon. The lemon needs to be boiled with boiling water, peeled and filmed and chopped in a blender with added sugar.
This additive is added at the stage of pouring the porridge into the oil mixture.
This cream is unusual because it adds sourness and freshness.
Yogurt cream for sponge cake
Gelatin can be added to yogurt cream, then it will turn out to have a denser consistency if it is kept in the cold, or it can be prepared without gelatin. I described the version of the cream with gelatin in this article, so I don’t want to repeat myself.
Ingredients:
- Packaging of cream from 30% fat content
- 300-400 gr. thick yogurt
Before cooking, keep both products in the cold. Remember that warm cream will separate into two fractions (butter and whey) under the influence of the mixer; we don’t need this. We do not translate products, but create culinary masterpieces.
And we begin to beat the cream with a blender, whisk or mixer until soft peaks.
You can add powdered sugar to suit your taste. When soft peaks have formed, we begin to lay out 300 grams of thick yogurt and continue mixing it all. Turn off the mixer when the consistency of the cream reaches hard peaks. When the mass is thick and dense and does not spill out of the plate.
Now you can soak the biscuit with it or decorate its front part.
You can also soak a sponge roll with this mixture.
Butter cream for sponge cake (from cream)
A truly stable cream is obtained according to the recipe below. And, if you are a master and masterly use a culinary syringe, then you will really like this mass in your work.
Ingredients:
- 500 ml heavy cream
- 2/3 cup sugar or powdered sugar
- 200 gr. Philadelphia cream cheese
- Vanillin
There are two rules for working with butter cream: we work only with cold product and start the mixer at minimum speed.
We begin the preparation of this magical cream, of course, by whipping the cream, gradually adding sugar or powder. Beat until soft peaks form.
Now let's do cheese. We cut it into pieces, add vanillin and a couple of spoons with whipped cream and mix.
Combine both masses in a deep container for a couple of minutes.
You will get a thick structure and delicate taste. You can coat the inside of the cakes with this cream and create any shape on them.
If you want to save money on store-bought Philadelphia cheese, then make it using this recipe.
Cream for sponge cake made from condensed milk and butter
Here is one of the most common options for decorating and frosting a sponge cake, created without any effort. Choose condensed milk according to your taste - boiled or plain according to GOST. The taste will still be very pleasant. Just look at the proportions; for some, a whole can of condensed milk in cream may seem like too much. Then you can dose the amount of condensed milk poured to your taste.
Ingredients:
- 200 grams softened butter
- 1 can of condensed milk
Beat the butter to slightly change its structure and saturate it with oxygen.
Pour condensed milk into the same container.
Beat for one minute on low speed. The cream is ready.
Cream for sponge cake made from sour cream and condensed milk
Condensed milk in creams acts as a sugar substitute and gives a pleasant delicate flavor to the dessert. Moreover, this cream turns out less thick than cream. The more convenient it will be to use both inside the cake and outside when the gelatin is taken.
Ready-made sour cream-condensed cream Ingredients:
- 800 g fat sour cream
- 1 can of condensed milk
- Gelatin
- Vanilla sugar
Beat the sour cream a little and add condensed milk.
Pour vanilla sugar into the mixture.
After this, pour in the melted gelatin.
That's the whole cooking process. The mixture will not run in the refrigerator and will be well absorbed into the cake.
Cream for sponge cake made from milk
The cream is not only whipped with milk, but also cooked. It’s called “custard”. Of course, the manufacturing technology is not entirely familiar, but it is perfect for both sponge cake and Napoleon cake.
Do you think this is difficult to do? But I tell you that no, the main thing is not to forget to stir it, as in the case of semolina porridge.
Ingredients:
- 1 egg
- 75 g sugar
- 2 tbsp. spoons of flour
- 200 ml cold milk
- 50 g soft butter
Combine the egg and sugar in a blender, pour two tablespoons of flour into the same mixture and gradually pour in cold milk.
Pour into a saucepan and brew over medium heat, remembering to stir, otherwise, when it becomes thick, it may burn or give you lumps as a result.
The finished cream has a consistency similar to liquid semolina porridge.
You also need to put butter there, already softened. It must be stirred until completely dissolved.
It is ready for soaking the cakes, but for further decoration, place the saucepan with the mixture in the refrigerator overnight.
Cream for sponge cake with cherries
Most often, fruits and berries are combined with the cake layer and set aside for the final decoration.
If you don't like it when cherries turn everything red and then blue juice, then it's better to make chocolate cream with added cream or snow-white, but using dye.
It is better to add cherries to the dough when baking or place them on the surface of the dessert already smeared with cream.
It is also crushed with sour cream or curd cream and soaked into sponge cakes.
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