Make cake cream at home. Apricot custard cream. Pistachio butter cream

No home holiday can be imagined without the climax - serving a large and mouth-watering cake! Whether on occasion or not, a homemade cake is already a small celebration. A delicate dessert that melts in your mouth, generously smeared with delicious cream, will definitely delight your loved ones and surprise your guests. And you can use it every time different recipes creams even for the same cakes to get new taste and make these sweet moments of life more diverse.

Delicious sour cream
Incredibly easy to prepare and surprisingly tasty, sour cream is ideal for almost any cake. Cakes coated with sour cream are good to serve at children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home using sour cream, we will need:

sour cream with at least 20% fat content - half a kilo or 3 packages of 180 grams each;
1 glass granulated sugar or powder.

Preparation sour cream will take no more than 15 minutes:

Place the sour cream in a deep bowl, after draining the excess moisture.
Add sugar or powdered sugar to the sour cream.
Start beating with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.

To make the cream denser and more stable, you need to use richer sour cream. Most the best option using sour cream is to grease it pancake cake or bird cherry biscuit.

Gentle custard
Custard is thicker than sour cream, so it is more suitable for their cakes. shortcrust pastry and biscuit. Due to the presence of eggs or egg yolks in it, the cream acquires a very appetizing color. For the classic custard recipe we will need:

milk 2.5-3.2% fat - 2 cups;
granulated sugar - 1 cup;
chicken eggs - 2 pieces;
flour - 3 tbsp.

Prepare the custard as follows:

Mix half the milk with eggs and flour.
Pour the second half of the milk into a saucepan, add granulated sugar and put on fire.
Stirring continuously, bring the milk to the boiling stage, but do not let it boil.
Add a mixture of cold milk, eggs and flour to the hot milk.
Without stopping stirring, wait until it starts to boil.

After this, remove from the heat and let it cool. As the cream cools, it will begin to thicken. Now you can grease the cakes with it and fill the eclairs. During the cooking process, you can add cocoa to create a chocolate custard.

Easy curd cream
Creams based on fermented milk products are incredibly popular. They are surprisingly light and do not leave a heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home using cottage cheese, we will need:

2 packs of cottage cheese, 180 grams each;
sour cream 20-25% - 3 tbsp;
sugar or powder - 1/2 cup;
butter - a tablespoon.

Curd creams are also particularly easy to prepare:

Place all ingredients in a deep bowl.
First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.

Before use ready cream need to taste it. Since cottage cheese has a sour taste, many may think that there is not enough sugar. You can add fruits to the curd cream or layer the cake with them along with the curd cream.

Universal butter cream
This is the most universal cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one piece won't do any harm. Before preparing the buttercream, you need to prepare following ingredients:

butter - 1 pack;
condensed milk - half a glass.

Making buttercream is not particularly difficult:

The butter must first be removed from the refrigerator and left until softened at room temperature.
Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
Continue beating until homogeneous mass.

You can add rum or cognac to the buttercream, as well as cocoa powder. It is good for decorating cakes and sand baskets: Buttercream makes good flowers and other decorations.

Lush butter cream
Whipped cream is used in many types of baked goods, it can be used to decorate cakes and serve as a dessert with fruit. Whipped cream based cream will go perfectly with sponge cakes. To prepare it we will need:

heavy cream from 33% - half a liter;
powdered sugar - 50-70 g;
gelatin - 10 gr.

Cooking process:

Pour gelatin into a quarter cup of warm boiled water and leave for 1 hour.
Pour the chilled cream into a cold deep bowl.
Whip the cream until foam forms, gradually adding powdered sugar and gelatin.
Continue whisking until the cream becomes thick and strong.

Coat the cake layers with the finished cream and put them in the refrigerator to harden. Gelatin is added to the cream so that it holds its shape well and does not spread.

Anyone, even a novice housewife, can prepare cream for cakes using such simple recipes. Cakes made with homemade creams differ from store-bought ones both in quality and taste. And all because during the cooking process you put all your efforts and soul into them, and this certainly cannot be bought in any store.

If the holiday begins with a cake, then the cake itself begins with cream. Creamy, buttery, custard, protein, ganache, curd... There are a million options, but these are the main names. However, there is something to be said about each. And everyone needs to try.

Oil 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 variation of it sounds like this:

butter- 200 g;
condensed milk - 300 g.

Oil room temperature beat on high speed until fluffy. Without stopping whipping, pour in condensed milk in a thin stream. As soon as the mass becomes glossy, homogeneous and fluffy, the cream is ready.

Cream "Charlotte"

If you are the type who is ready for complex technologies And refined tastes, - keep the recipe for butter cream called "Charlotte". It is ideal for leveling and decorating cakes, suitable for filling choux pastries.

Ingredients:

butter - 250 g;
sugar - 190 g;
chicken egg - 1 pc.;
milk - 150 g;
vanilla sugar - 1 tsp. (grind into powder);
alcohol (cognac, rum, liqueur, etc..) - 1 tbsp.

In a thick-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, and cool the resulting mass.

Meanwhile, in a separate bowl, beat room temperature butter with vanilla powder.

If the syrup has already cooled down , carefully add it to the butter, continuing to beat. For a special aroma, add alcohol to the cream.

Protein cream

The next most popular is protein cream. It is good in combination with shortcrust pastry products. This cream is based on proteins chicken eggs and sugar. And here additional ingredients and cooking technologies vary. 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 the whites with sugar until stiff peaks form. 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 protein custard. The ingredients should be calculated as follows: 2 times more sugar than protein. There is 4 times less water than sugar.

Custard protein cream

Ingredients:

proteins - 100 g (from 3 chicken eggs);
sugar - 200 g;
water - 50 ml;
citric acid - on the tip of a knife;
vanilla - 3 g.

Mix sugar and water in a saucepan and start boiling. This should take about 5 minutes. At this time you can beat the whites. If the protein mass has increased in volume and thickened, you can add vanilla. When the syrup reaches approximately 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, rely on appearance mixtures. The sugar crystals should dissolve, and the syrup itself should flow from the spoon in a continuous stream. As soon as the syrup is ready, without stopping whisking, pour it into protein mass in a 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. The base of the cream, of course, is cottage cheese. But additional ingredients may vary. The most classic option is 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 it);
vanilla sugar - 1 tsp.

Grind cottage cheese with vanilla sugar until smooth. Add room temperature butter and beat with a mixer at medium speed. Then gradually add powder, continuing to beat.

A here's a more gentle one air option:

cottage cheese - 250 g;
whipping cream - 200 ml;
vanillin - 1 tsp.
powdered sugar - 100 g (depend on your taste).

First, whip the cream to stiff peaks and put it in the refrigerator. Then grind the cottage cheese with vanilla until smooth, beat the resulting mass with a mixer at medium speed. Add powder one spoon at a time without stopping whisking. Now in curd mass Using a spatula, fold in the whipped cream. Stir carefully until completely homogeneous.

Custard

There is an opinion that it is almost the most difficult possible. Probably because it walks hand in hand with Napoleon cake and French eclairs. But in fact, its preparation is not at all complicated.

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 the milk over medium heat in a thick-bottomed saucepan. At this time, mix eggs, 2 types of sugar and flour in a separate container. Became homogeneous egg mixture pour into boiling milk in a thin stream. Boil continuously stirring until thickened. Remove from heat and allow the cream to cool at 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 boxed sweets. In its creamy-butter form, the ganache looks like this.

Ingredients:

bitter chocolate - 200 g;
cream 33% fat - 120 ml;
butter - 80 g.

Place the cream in a thick-bottomed ladle and bring almost to a boil. After removing the container with cream from the heat, pour finely broken chocolate into it and stir with a whisk until smooth. When the mixture becomes warm, add room temperature oil. It should give elasticity and a glossy shine. After cooking, cover the ganache with cling film, as they say, “in contact,” and put it in the refrigerator for a couple of hours. If you need a thicker cream, beat the already cooled ganache with a mixer.

Cream cheese cream

And finally, the “youngest” cream is cream cheese. Has become widely popular over the past couple of years, and I think this is just the beginning. Good in combination with biscuits and as a base for various mousses.

Ingredients:

creamy cottage cheese(salty) - 300 g;
cream 33% fat - 200 ml;
powdered sugar - 80-110 g (according to your taste).

We start with cream. Beat them until stiff peaks form, gradually adding powdered sugar. Grind the cheese thoroughly until smooth and elastic. Gently mix the two mixtures with a spatula. Cover the container with cling film and place it in the refrigerator to steep. After half an hour the cream is ready.

As you know, a cake or pastry in its traditional form cannot be imagined without cream. It allows you not only to decorate and add originality, but also to emphasize the basic taste of this or that culinary product. There are many types of creams. Luckily, most of them can be made at home. Moreover, even a novice housewife can do this. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.

Cream “Pyatiminutka”

If you are thinking about how to make cake cream at home without spending a lot of time and effort, then be sure to take this recipe into account. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other most variety of options baking. So, let's find out what we need to make buttercream.

Ingredients

To prepare this very tasty and delicate cream we need simple and available products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will be more tender and less greasy), a packet of vanillin.

Cooking process

Creamy homemade cream It's pretty easy to do. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearlescent color. This process takes on average three to five minutes. However, in some cases it may take longer. Please note that you should beat the cream only with a mixer (not a food processor or blender) at the lowest speed. As a last resort, you can use a whisk for this purpose, but the cooking time is in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla aroma. It will be a great addition to a wide variety of cakes and pastries.

How to make lemon cream?

If you want to pamper your household or guests with baked goods original taste, then be sure to take this recipe into account. Moreover, cooking with it is not at all difficult. In general, we can say that the lemon cream recipe is very similar to classic custard. Only instead of milk it is used here citrus juice. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon lemon zest, 5 tablespoons of butter and a pinch of salt.

Let's move on to cooking

Combine in a deep bowl egg yolks with sugar and salt. Beat with a mixer until the mass reaches White color. Continuing to beat, add eggs one at a time. By using fine grater Remove the zest from the lemons and add it to the egg mixture. Then squeeze out the juice from the citrus fruits, strain and also pour into the bowl with the rest of the ingredients. Mix everything well. Then we put our future cream on water bath. After the mass has warmed up a little, add softened butter to it and stir well. Keep our cream in a water bath until it thickens, remembering to stir it regularly. Then cover the dish tightly cling film so that it lies directly on the surface of the resulting mass. Place in the refrigerator for 5-6 hours. After our lemon cream Once cooled, you can cover the prepared culinary product with it.

Curd cream recipe

If you're watching your figure but still can't resist... delicious cakes and cakes, then try replacing the standard butter or custard with a cottage cheese analogue. It is lower in calories and also contains substances beneficial to our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of cream 33%, three-quarters of a glass of granulated sugar.

Preparing curd cream

The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly and then beat it with granulated sugar in a deep bowl. Place the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a paste-like consistency. Then combine the curd mass with cream and sugar and beat thoroughly with a mixer. The delicious cream is ready! Bon appetit!

How to make cake cream at home: sponge cream recipe

If you are planning to make a sponge cake, then this light, delicate and airy cream. To make it, you will need only two products: a can of condensed milk and butter (180 grams). The process of preparing the cream is quite simple. To begin with, the butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, start adding condensed milk a little at a time. Continue beating the mixture until it has a homogeneous consistency. Biscuit cream It should turn out airy and strong. It fits perfectly on baked goods, retains its shape and adds flavor to the main culinary product. Bon appetit!

Classic custard

One of the most popular and delicious options For filling and decorating cakes and pastries in our country, there is no doubt that custard is used. There are several options for preparing it. We suggest starting with the classic recipe, which many housewives use to frost the cake layers of the Napoleon cake, beloved by millions of our compatriots. To prepare it we will need following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.

In a small saucepan, combine eggs, flour and granulated sugar. Grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a mixture of homogeneous consistency. Place the saucepan on medium heat. Bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add warm butter little by little to the now cooled cream and beat thoroughly with a mixer. The mass should be airy and light. The custard is ready! You can use it for Napoleon or other culinary products. Bon appetit!

Protein custard

To prepare protein cream, use whipped with granulated sugar or powdered sugar egg whites. It can be made either raw or custard; various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for preparation we will need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular granulated sugar, 30 ml of water and one teaspoon of lemon juice.

Pour sugar into a small saucepan or ladle and add water. Place on medium heat and cook the syrup. Its readiness is checked very simply. You need to scoop the syrup with a teaspoon. If the liquid flows out in a thin stream, like a thread, then the syrup is not ready yet. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable and you will not be able to cover the cake or pastry with it.

We continue cooking. Beat well-chilled egg whites until thick. Then we gradually begin to pour hot syrup into them, while constantly whisking. After all the syrup has been poured in, add lemon juice and continue to beat the mixture for about 4-5 minutes. Custard protein cream is ready! It is best used to cover the top of cakes and pastries.

So, today we found out how to make cake cream at home. Of course, the options for this culinary product are not limited to the recipes we offer. Plus, you can always experiment with ingredients. We are sure that very soon you will have yours signature recipe homemade cream.

Any pastry cream It is made by mixing, beating, and sometimes boiling. As a rule, creams are sweet, delicate taste and increased 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 outlines classic recipes 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 custard protein cream, it is made from egg whites, sugar, water and salt. This cream holds its shape perfectly and is widely used to create mousses and decorations. confectionery, 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 cold water and 120 gr. 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. All, Italian meringue ready!

Classic custard cream

The custard-type cream is medium in thickness, suitable for “Napoleon” and “Medovik” cakes; it can also be used to grease any shortbread, fill straws, 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. Interfere custard mass should be done constantly so that it does not curl up. After boiling, cool it and, if necessary, beat again.

Custard recipe video:

Bavarian cream

Bavarian cream is more like regular cream, but for the most delicate mousse. For several centuries it has been served as holiday dessert in many countries of 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 in creamy mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is usually used to prepare famous dessert“Tiramisu” (a 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 - very simple, but for many 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. Ready mass You can decorate cakes, fill tubes and baskets.

Cooking process protein cream you can watch 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 sufficiently thick sour cream, 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, filled one. cold water with 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 packet 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, berry syrup.

Butter cream for cake is considered a classic due to its stability and ease of preparation. confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes its preparation allows you to radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.

Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to apply with various relief patterns through pastry attachments. The fattier the oil, the tastier the cream will be.

For the classic version use:

200 gram pack of cream. oils;
160-180 g of powdered sugar;
30-45 ml cow's milk.

Cooking step by step:

At room temperature, bring the butter until soft, when it can be easily pressed with your finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. To ensure that there are no sugar grains in the cream, you should only use powdered sugar, not sugar, and be sure to sift it.
First beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
The finished cream will be fluffy, shiny and smooth. If desired, it can be given berry, coffee or chocolate taste, adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.

What you will need for the cream:

300 g cream oils;
400 g condensed milk (can be boiled).

Cooking method:

With mixer whisk running at maximum speed, beat butter until fluffy and white.
After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that butter cream on condensed milk separates. This can happen due to a difference in temperature between the butter and the milk, or if the butter is over-churned and the buttermilk separates. To correct the situation, the cream can be slightly heated in a steam bath until smooth and whipped again.

Custard filling recipe with butter

This custard cream turns out to be quite light and tender, despite sufficient quantity butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one incomparable taste coolness melting on the tongue and straight from the refrigerator.

List of products used:

200 g cream oils;
200 ml water;
200 g granulated sugar;
50 g flour.

Cooking algorithm:

Mix half the recipe amount of water with sugar and cook over medium heat until all sugar grains are completely dissolved.
Mix the remaining water with flour and pour in a thin stream into the hot syrup that is starting to boil. With constant stirring, boil the mixture until thick.
Place butter at room temperature, cut into small random pieces, into a non-hot but warm custard base.
Beat the cream ingredients with a mixer. At first the mass will have a yellow color and a thin consistency, but gradually it will turn white and thicken.
The cream will be ready when clear traces of the whisk remain on its surface. Before use, it is recommended to keep the mixture in the cold for a quarter of an hour.

Sour cream and butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a sponge cake with the addition of sour cream. It comes out lighter than the classic one butter filling, but more stable than whipped cream or sour cream with sugar.

To layer one medium cake you will need:

200 g cream oils;
200 g powdered sugar;
350 g sour cream with a fat content of 20-30%;
vanilla to taste.

Prepare as follows:

All ingredients must be brought to room temperature before starting cooking, especially butter. Otherwise, it won’t be possible to whip it, and if the sour cream is cold, the cream may separate.
Beat soft butter together with powdered sugar. The mass should acquire a lighter shade and increase in volume. The whipping time will be 4-6 minutes.
Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is achieved. At the end of cooking, add a little vanilla and beat everything together for just one minute.

With added chocolate

Because the oil options Since creams for decorating cakes are not as sensitive to fat as protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is more chocolate version filling, which is also often used by confectioners to line cakes with mastic, is chocolate cream ganache.

To prepare it you need to take:

105 g cream oils (82% fat content);
180 g dark chocolate;
75 g heavy cream(from 30%).

Preparation:

Finely chop the chocolate with a knife, place in a container of suitable capacity and pour in cream. Send these products to steam bath and heat until the chocolate is completely dissolved.
When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put very soft butter into it and mix.
Cover the warm ganache with cling film in contact and put it in the refrigerator for an hour or two. Once the cream has hardened and become dense, you can begin decorating the cake.

Protein-butter cream

The base of this cream is protein custard, which is called Swiss meringue. The oil provides such stability that it can be used to create flowers and other baking decorations, leveling cakes, including for mastic.

The proportions of oil and ingredients for Swiss meringue will be as follows:

90 g raw chicken egg whites (approximately 3 C1 egg whites);
200 g granulated sugar;
250 g cream oils

How to cook:

Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then place the container on the bathhouse so that its bottom does not touch the water.
Heat the whites with sugar with continuous stirring (do not beat!) to 60 degrees and all sugar crystals are completely dissolved.
Then beat the syrup into a fluffy and smooth airy meringue at medium mixer speed. Remove the finished protein mass from steam bath and beat until it cools completely.
The next stage of preparation is adding butter. It must first be softened and brought to 23-25 degrees. Continuing to beat, the butter is introduced into the whites in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-butter cream will be ready.

Option with cottage cheese

Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff tubes. It is important that the cottage cheese is not dry or sour. The fatter this one will be fermented milk product, the better the result will be.

For a serving of butter-curd cream you need to take:

300 g cream oils;
300 g powdered sugar;
500 g of tender fat cottage cheese;
vanilla or lemon zest for flavor.

Cooking steps:

Press the cottage cheese through a fine mesh sieve. You can also puree it with an immersion blender. The goal is to achieve the most uniform consistency so that the finished cream is smooth.
Beat soft butter with powdered sugar using a mixer at maximum speed. While whipping, you can add your chosen flavoring (zest or vanilla).
Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to the whipped butter.

French recipe "Charlotte"

“Charlotte” can safely be called universal cream, they can be relayered sponge cake, it is wonderful as part of the “Kyiv” cake. And the way this cream holds its shape makes it an ideal mass for creating cream flowers and leveling the cake before covering with fondant.

The main ingredients of Charlotte cream are milk-egg syrup and whipped butter, the proportions of ingredients for these components will be as follows:

300 g cream oils with fat content from 73.0%;
180 ml milk;
1 selected egg of category C0 or C1;
240 g granulated sugar;
3 g vanilla powder;
20-25 ml cognac optional.

Progress:

Remove the butter from the refrigerator so that by the time the syrup is added to it, it is at approximately the same temperature as it – room temperature.
Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Place the container with the mixture on the fire and bring to a boil while constantly stirring. Then simmer the syrup for 4-5 minutes until thickened.
The boiled syrup must be brought to room temperature. To prevent a thick crust from appearing on the surface during this, it should be stirred periodically, or covered with cling film in contact.
Beat soft butter with a mixer. The mass should become whiter and fluffier. Then, continuing to beat in small portions (no more than a tablespoon), add into the slightly cooled syrup. At the same stage, you can pour in cognac. The cream for decorating the cake (and not just Kievsky) is ready.