Do you love sweet things? We tell you how to cook pastry cream for a cake at home!
If the holiday begins with a cake, then the cake itself starts with cream. Creamy, butter, custard, protein, ganache, cottage cheese ... There are a million options, but the main names are just that. However, each has something to say. And everyone needs to try.
Butter cream
So oily. The most classic one possible. It was popular in the Soviet Union both in production and in the kitchens of housewives. Holiday symbol. Dense, glossy, heavy. Perfect for layering biscuits.
The simplest version of it sounds like this:
- butter - 200 g;
- condensed milk - 300 g.
Oil room temperature beat at high speed until fluffy. Without stopping beating, pour in the condensed milk in a thin stream. As soon as the mass has become glossy, homogeneous and lush, the cream is ready.
Cream "Charlotte"
If you are one of those who are ready for complex technologies and exquisite tastes, —keep the buttercream recipe called "Charlotte". It is ideal for leveling and decorating cakes, suitable for filling custards.
Ingredients:
- butter - 250 g;
- sugar - 190 g;
- chicken egg - 1 pc.;
- milk - 150 g;
- vanilla sugar - 1 tsp (grind into powder);
- alcohol (cognac, rum, liquor, etc.) - 1 tbsp.
In a heavy bottomed saucepan, mix milk and egg until smooth. Add sugar and cook over low heat until boiling. After boiling - a few more minutes. Until the syrup thickens. Remove from heat, stirring occasionally, cool the resulting mass.
At this time, in a separate bowl, beat the butter at room temperature with vanilla powder.
If the syrup is already cold , carefully add it to the oil, continuing to beat. For a special flavor, add alcohol to the cream.
Protein cream
The next most popular is protein cream. It is good in combination with products from shortcrust pastry. This cream is based on proteins. chicken eggs and sugar. But additional ingredients and cooking techniques are different. The simplest version is a no-brew cream.
Ingredients:
- egg whites - 60 g;
- sugar - 120 g;
- citric acid - on the tip of a knife.
Beat egg whites with sugar until stiff peaks. When finished, add a pinch of acid. Ready!
despite the ease of preparation, many housewives are confused by thermally unprocessed protein. Therefore, below is a recipe for a protein Custard. Ingredients should be calculated as follows: sugar is 2 times more than proteins. Water is 4 times less than sugar.
Custard protein cream
Ingredients:
- proteins - 100 g (from 3 chicken eggs);
- sugar - 200 g;
- water - 50 ml;
- citric acid - at the tip of a knife;
- vanilla - 3 g.
In a saucepan, mix sugar with water and begin to boil. This should take about 5 minutes. At this time, you can beat the egg whites. If the protein mass has increased in volume and thickened, vanilla can be added. When the syrup reaches about 120 degrees, it is worth adding citric acid and remove the saucepan from the heat. If you don’t have a confectionery thermometer in your arsenal, focus on appearance mixtures. The sugar crystals should dissolve, and the syrup itself should flow off the spoon in a continuous stream. As soon as the syrup is ready, without stopping whipping, pour it into protein mass thin stream. When the cream thickens, becomes very dense and glossy, it can be used.
curd cream
If you find it difficult to imagine what it tastes like, remember legendary cake"Narcissus". Yes, this cream is surprisingly good both as a separate dessert and as a layer for biscuits. At the heart of the cream, of course, cottage cheese. But the additional ingredients may be different. Most classic version- with butter.
Ingredients:
- cottage cheese (maximum% fat content) - 250 g;
- butter - 50 g;
- powdered sugar - 250-300 g (focus on your taste, it is not forbidden to sweeten);
- vanilla sugar - 1 tsp
Rub the curd with vanilla sugar to a homogeneous state. Add room temperature butter and beat with a mixer at medium speed. Then gradually add powder, continuing beating.
BUT here is more gentle and air version:
- cottage cheese - 250 g;
- whipping cream - 200 ml;
- vanillin - 1 tsp
- powdered sugar - 100 g (focus on your taste).
Start by whipping the cream until stiff peaks form and refrigerate. Then grind the cottage cheese with vanilla until smooth, beat the resulting mass with a mixer at medium speed. Spoonful add the powder, without stopping beating. Now, with a spatula, we introduce whipped cream into the curd mass. Stir gently until completely smooth.
Custard
There is an opinion that it is almost the most difficult of all possible. Probably because he walks hand in hand with Napoleon cake and French eclairs. But in fact, its preparation is by no means difficult.
Ingredients:
- chicken eggs - 3 pcs.
- vanilla sugar - 1 tsp
- milk - 0.4 l.
- granulated sugar - 0.2 kg.
- wheat flour - 3 tbsp. l. (with a slide).
Place milk in a heavy bottomed saucepan over medium heat. At this time, mix eggs, 2 types of sugar and flour in a separate container. Homogeneous egg mixture Pour into boiling milk in a thin stream. Boil, stirring constantly until thickened. Remove from heat and allow cream to cool to room temperature.
ganache
Ganache is a cream made from chocolate and cream. Like butter, it is suitable for leveling, decorating and layering cakes. It is a good coating for mastic and an excellent filling for candies. In its creamy-butter version, ganache looks like this.
Ingredients:
- bitter chocolate - 200 g;
- cream 33% fat - 120 ml;
- butter - 80 g.
Place the cream in a heavy-bottomed pot and bring almost to a boil. After removing the container with cream from the heat, pour finely broken chocolate into it and mix with a whisk until smooth. When the mixture becomes warm, add room temperature oil. It should give elasticity and glossy shine. After cooking, cover the ganache cling film, as they say, “in contact”, and send it to the refrigerator for a couple of hours. If the cream is needed more magnificent, beat the already chilled ganache with a mixer.
Cream cheese cream
And finally, the “youngest” cream is cream cheese. Became widely popular over the past couple of years, and I think this is just the beginning. Good in combination with a biscuit and as a base for various mousses.
Ingredients:
- creamy cottage cheese(salty) - 300 g;
- cream 33% fat - 200 ml;
- powdered sugar - 80-110 g (to your taste).
We start with cream. Beat them to dense peaks, gradually introducing powdered sugar. Thoroughly grind the cheese until a homogeneous elastic state. Gently mix the two masses with a spatula. We cover the container with cling film and send it to the refrigerator to infuse. After half an hour, the cream is ready.
1) Cream for custards
INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar
COOKING:
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until homogeneous mass.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.
2) chocolate cream for cakes and muffins
INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● vanilla extract 2 tsp
COOKING:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large bowl of a mixer, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.
3) curd cream
INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water
COOKING:
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.
Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example for custard profiteroles, pastries.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
4) Delicious Lemon Cream
INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.
COOKING:
We clean the lemons from the peel (part of the zest can be rubbed on fine grater and add to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add. Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!
5) Simple curd thick cream for cake
INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine
COOKING:
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.
6) Custard
INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour
COOKING:
1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk and sugar in a thin stream into flour mixture stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.
7) Cream "Ganache"
INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter
COOKING:
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without bringing to a boil, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.
If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of creamy soft butter and whipped.
I offer 5 of the most simple creams and the most delicious - for any baking.
1. Classic custard
Ingredients:
- 500 ml milk
- 200 g sugar
- 1 teaspoon vanillin
- 50 g flour
- 4 egg yolks
Cooking:
We grind the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!
2. Universal oil cream
Ingredients:
- Butter packaging
- 4 chicken eggs
- Sugar 1 cup
- Powdered sugar 100 grams
- A pinch of vanilla, optional
Cooking:
First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. It turns out thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Add egg mixture to butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.
3. Cream recipe with condensed milk and eggs
Ingredients:
- Softened butter 200 g
- Condensed milk 100 g
- Eggs (yolks) 2 pcs.
- Vanillin or liqueur
Cooking:
Beat softened butter with condensed milk. While continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or another spice, or 30-50 gr. liquor.
4. Cream of condensed milk and butter
Ingredients:
- 1 can of condensed milk
- 1 pack of butter
Cooking:
Beat butter and milk until smooth. The oil should be at room temperature. Refrigerate the cream.
5. Cream of semolina
Ingredients:
- 1/2 cup milk
- 1 tbsp semolina
- 1 tsp Sahara
- 1/2 tsp butter
- 1 yolk
- 1 tsp vanilla sugar
Cooking:
Boil milk with vanilla sugar. mix semolina dream large quantity water, pour the resulting mixture into hot milk and bring to a boil over low heat. Rub thoroughly egg yolk with sugar and butter until a fluffy homogeneous mass. Add to it semolina in small portions, constantly whisking it with a whisk so that the cream is lush and light.
5 easiest creams - for your baking! Choose any!
A self-baked cake is recognized as riding culinary arts, a display of special skill. And if everything is more or less clear with cake layers, then it is much more difficult to navigate in a variety of recipes for cake creams. In fact, everything is not so scary. It is not as difficult to prepare creams for cakes at home as it seems, it is worth mastering the basic recipes for cake cream - protein, custard, butter cream, cooking methods, and then experience and imagination will certainly connect.
Recipes for creams for decorating cakes
Protein cream for cake decoration
This airy, melting mass is usually covered sand cakes. It is also spread over berries on biscuits. It is very good to layer the grated cake with whipped proteins - just lay them between the filling and the top grated layer of dough.
Protein Cream Cake Recipe
Proteins 7 eggs (very chilled), 1 cup powdered sugar, (you can use sand, but it will take more time to dissolve), 2 tsp. lemon juice.
Beat with a mixer until a stable white foam for about 10 minutes, gradually increasing the speed and adding a little lemon juice.
Separate the proteins as carefully as possible. One accidentally dropped drop of yolk can spoil the whole thing, preventing it from reaching the state of “fluffiness”.
Homemade custard
It has a smooth, delicate texture and a truly royal taste, despite its simplicity. Without it, it is impossible to imagine your favorite "Napoleon" or sweets based on honey dough. In addition, it goes well with ready-made cookies in cold cakes (those that do not require baking).
Milk custard recipe
Yolks of 2 eggs, an incomplete cup of sugar, 2 tbsp. l. flour, 2 cups milk.
Grind the yolks with sugar until crystals are no longer felt, add flour, mix thoroughly. Bring milk to a boil. Continuing to stir, pour milk into the egg-flour mixture in a thin stream. Put the whole mass on a small fire, boil until thick sour cream.
The fire under the pan should be minimal, and the stirring frequency should be maximum. Otherwise, the delicate composition may burn, and lumps form.
Butter cream
A favorite of children and an enemy of girls on a diet, oil cream dense, cool, very tasty and satiating. Pairs well with biscuits and waffle cakes, as well as puff pastry. There are many housewives who prefer it to custard in the same "Napoleon". Ideal filler for eclairs, tubules and baskets.
Cream butter cake recipe
1 pack of softened butter, 80 ml of milk, an incomplete cup of sugar, 1 egg.
Grind the egg white with sugar. Put the milk to warm and at the moment of its boiling pour in the egg-sugar mixture, stirring quickly. Reduce heat, boil for 1-2 minutes. Cool, beat with a mixer with butter.
Pour the cooled mixture to the oil while whipping should be in small portions. If you add a lot, there is a danger of stratifying the mass, disrupting its uniformity.
Variations of creams for butter cake
The most famous varieties of butter composition are with condensed milk (remember at least the popular waffle cake or the famous "Anthill") and with semolina porridge, unchanged for " bird's milk". The first is done quite simply: a pack of soft butter plus a can of condensed milk, boiled if desired, is gradually beaten with a mixer.
Semolina Butter Cream Recipe
You'll have to fiddle a bit with the mango. Fill 3 tbsp. l. cereals with two cups of cold milk, let it swell, then boil the porridge. Thoroughly rub a pack of melted butter with an incomplete glass of sugar, add the grated zest from half a lemon and, continuing to beat, put the cooled semolina into this mixture in small portions.
Sour Cream Cake
Snow-white, glossy, slightly springy, giving off a pleasant milky sourness, this cream has good impregnating properties and is therefore recognized as the best for puff honey cakes and sour cream or favorite Zebras, Ginger and Bears in the North. Its taste also goes well with berries, especially cherries and strawberries.
Recipe for sour cream cake
500 ml of chilled fat sour cream (not less than 30%), 5 tbsp. l. Sahara. Beat with a mixer in a lush foam for 10 minutes.
Try to buy sour cream on the market: as fresh as possible and only cooked in a separator way (hand-picked can be bitter). Then the "wow" effect from finished product secured.
Lemon cream jelly for cake
It is, in fact, very thick jelly, which, when solidified, takes the form of jelly. Spread it on cakes hot while it is liquid. This consistency is able to soak even a simple unleavened dough, and in sand cakes she has no equal.
lemon cream recipe
Boil 2 cups of water, 2 cups of sugar and the inside of 1 lemon for 5 minutes. Enter 2 tbsp. l. starch, 2 pounded yolks and keep on fire, stirring, until thickened.
You can take any fruits and berries instead of lemon to create a different taste each time. But when adding sugar, you need to take into account the own sweetness of the fruit so that the cream is not too sugary.
These are the main principles of preparation popular types cream for homemade cakes. It's easy to master them. And adding each time an interesting flavoring ingredient - coffee, cocoa, nuts, spices, alcoholic drinks, - you can pamper loved ones with new sweets at least every day.
Rarely is a celebration complete without birthday cake whether it's an anniversary, wedding or children's holiday. As they say, the holiday failed if it did not come to the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or, on the contrary, emphasize the dignity of the base. Homemade cream is much tastier and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.
Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially good for biscuit cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then, little by little, add condensed milk to the container and whisk again until the mass begins to lag behind the walls of the bowl. The custard is prepared like this:- Boil 250 g of milk and cool it.
- Mix the yolks of two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
- Enter the resulting mixture into warm milk, breaking up the lumps.
- Return the saucepan to the heat and cook, stirring, for 5-7 minutes, until the cream thickens.
it basic recipes cake creams. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.
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