Easy! Whipped cream for a sponge cake is already a culinary classic. Good sour cream too
I love sour cream (beat sour cream with sugar plus vanillin), cream made from condensed milk with butter (beat, not boiled condensed milk) is also good, and many people also love cream made from simply boiled condensed milk.
The most economical and simple option is to simply grease the sponge cake with any jam you like (it should not be candied or with seeds), sprinkle with crumbs or grated chocolate.
I also remembered a delicious cream based on semolina porridge. Beat semolina porridge with milk with butter, add vanillin if desired and chopped walnuts.
But buttercream is simply too greasy, I personally don’t like it.
I think custard would be perfect in this case...
it is both very simple and very tasty..
You don't need much to prepare it...
So, RECIPE:
a glass of milk
glass of sugar
three spoons of flour
All this must be simmered over low heat until it begins to thicken.
then you need to cool and add 400 gr. oils
All this is whipped and then applied between the cake layers..
WELL, VERY TASTY!!
I wish you good luck in cooking and of course bon appetit.
There are seven main creams for sponge cake:
Sponge cake with curd cream
Recipe:
Sponge cake with custard
Recipe:
Sponge cake with butter cream
Recipe:
Sponge cake with protein cream
Recipe:
Sponge cake with sour cream
Recipe:
Sponge cake with chocolate cream
Recipe:
Sponge cake with butter cream
Recipe:
All cakes will be incredibly tasty, but the best one, in my opinion, is curd cream. Everyone loves it and it's very light.
You will need 800g fat sour cream and 1.5 cups sugar. Line a colander with two layers of gauze and put heavy sour cream on top. Place the sour cream laid out in this way in the refrigerator until about the beginning of the evening. This is necessary so that excess whey is separated from the sour cream. Then lightly beat the sour cream and mix with sugar. In general, the sour cream for the biscuit is ready!
Everything is for everyone. Some people like sweet butter creams, while others prefer light and weightless ones). I like sour cream and condensed milk. Beat sour cream with sugar and vanilla. And condensed milk can be mixed with butter, cocoa and beat a little. Before serving, you can grate chocolate or decorate beautifully with fresh berries. Strawberries are perfect for such purposes.
And sour cream is suitable for sponge cake. Both tasty and natural)
I love buttercream. I take the butter and melt it slightly (put it out of the refrigerator in advance). Then I beat it, adding condensed milk to it. And I don’t put it in the refrigerator for long. I grease the sponge cakes. I combine them and coat them with the same cream on top. I also like Bird's Milk cream. You can make Bird's milk inside and coat it with butter cream on top. And to tint the cream, you can use carrot and beet juice.
For a homemade sponge cake I use sour cream: 1 cup full-fat sour cream + 1 cup sugar. I mix everything thoroughly until the sugar dissolves as much as possible. This cream does not require impregnation of the biscuit, as it turns out to be runny and acts as an impregnation itself. This cake can be topped with chocolate chips and nuts.
The second type of cream is boiled condensed milk + butter. Beat in equal proportions. This cream turns out to be thicker, but you can’t make patterns from a pastry bag. First you need to soak the cakes.
You can make a cake frosting using whipped cream or just whipped cream. It is better to use special vegetable confectionery cream with sugar. These creams are sold in paper bags:
This type of cream must be whipped until sharp peaks form. You can decorate a cake with this cream using a pastry bag and plant flowers. You can add food coloring.
The cream with mascarpone cheese + condensed milk turns out very tasty. You can make cream with this cheese, add syrup (coffee, berry, etc.) and whipped cream.
I don’t really recommend butter-based cream, because for people with insufficient physical activity (for example, 10 thousand steps a day) this will be harmful. If I eat a little, it tastes good to me. But if it is more, there may be an unpleasant feeling in the stomach. The custard is quite good, although I prefer sour cream.
Here is a simple recipe that I have made more than once, all you need to do is move them
here are the ingredients.
Place the ingredients in a container, add condensed milk over the butter, and vanilla to taste. Beat everything with a mixer until you get a fluffy cream, then add lightly fried nuts, but don’t forget to cut them into small pieces.
Any cream will do for the biscuit. My personal favorite is custard, and also made from beaten eggs with gelatin (it turns out like bird's milk). In general, for sponge cakes you can use butter, protein, sour cream, condensed milk and creme brulee. It all depends on your culinary preferences.
And we like this kind of cream: take the cream, stir it with sugar, put it in the refrigerator for 20 minutes, beat it with a mixer, add vanillin. Mix eggs with sugar, add any juice, a little gelatin, beat in a steam bath until thick. Combine with whipped cream and when it starts to thicken, spread on the sponge cake.
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 for coating and finishing it is very suitable. 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 (follow the link).
20 minutes
284 kcal
4/5 (4)
There are a huge number of good recipes for a wide variety of incredibly delicious sponge cakes. But what gives them such diversity? Of course, the cream with which you soak the cakes. It gives this or that taste and creates the mood for your cake. At its core, cream is an elegant fluffy mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition. They coat sponge cakes with it and decorate cakes.
Today I will show you nine of the most common, easy to prepare. biscuit cream recipes, and you will determine which cream is better and more suitable for layering your next sponge cake or coating a pie.
All recipes are different in composition, and each of them exists in several, or even dozens of variants. I will offer you the simplest and most universal ones. If you are not going to use the prepared cream right away, store it for no more than two to three days in the refrigerator, as this fancy product spoils very quickly. I can say that I use this cream not only for greasing and soaking cakes - if there is cream left over from baking, or I just don’t want to bother with complex cooking, I can spread this cream on ordinary fresh buns that I brought from the store, or bake a quick manna manna , coat it with cream and get a wonderful dessert.
Chocolate cream recipe
Liter saucepan, bowl, whisk or mixer.
Required Products:The recipe for this chocolate cream with condensed milk is as simple as day, and at the same time terribly tasty. At this link you can also read another option on how to prepare—chocolate cream for cake—. I would like to warn everyone who is meticulous about their figure, the cream contains a large number of calories.
To properly prepare chocolate cream according to my recipe, choose only high-quality condensed milk. You will need the yolk of a fresh chicken egg; remove the butter from the refrigerator ahead of time, it should be soft.
Banana cream for sponge cake
It will take time: 10 minutes
You will get servings: 6-7 (one small cake)
To prepare the cream you will need: bowl for mixing ingredients, blender.
- 2 medium bananas;
- 350 grams of sour cream;
- 4 tablespoons of powdered sugar;
- teaspoon of lemon juice.
Another easy-to-prepare biscuit cream is banana cream with sour cream. Sponge cake with banana cream is one of my child's favorites. I think it's perfect for children's parties and more. Read here how to cook banana cream for cake, another of our original recipes.
Let's start cooking, remember that the sour cream for the cream should be chilled, fresh from the refrigerator.
Curd cream for sponge cake
It will take time: 20 minutes
You will get servings: 12 (1 cake)
To prepare the cream you will need: the desire to prepare a miracle cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind the curd lumps by grinding, if not, then you can do without).
- 450 grams of fat cottage cheese;
- 1 stick of butter;
- 150 grams of sugar;
- vanilla sugar – 1 teaspoon.
To prepare curd-banana cream for a sponge cake, add one medium-sized banana, peeled and turned into a paste in a blender, to our recipe and beat.
Follow this link to read our other simple cooking method—curd cream for cake—.
Sour cream recipes
Sour cream custard
It will take time: 30 minutes
You will get servings: 10 (medium sized cake)
- 250 grams of sour cream with a high percentage of fat;
- half a glass of sugar (100 g);
- 200 grams of butter;
- a few tablespoons of flour;
- a bag of vanilla sugar;
- one chicken egg.
Cream sour cream with condensed milk
It will take time: 15-20 minutes
You will get servings: 10 (medium cake)
Kitchenware: a ladle for kneading and cooking cream, a whisk, a bowl for mixing ingredients.
- 400 grams of high or medium fat sour cream;
- a third of a can of condensed milk;
- a tablespoon of skate;
- a tablespoon of lemon juice.
If you decide to make delicious sour cream for a sponge cake, then use full-fat sour cream. Another condition is that it must be cold. I will tell you how easy it is to prepare two types of sour cream for a cake made from sponge dough: sour cream custard and sour cream with condensed milk.
The first one, sour cream and custard- This is a very thick cream, it is used when you need to coat thick cakes. The cream will not fail under their weight. Custard sour cream must be used immediately after preparation, otherwise you will not be able to work with it.
Second, cream for sponge cake made from sour cream and condensed milk, on the contrary, is liquid. It is used to soak dry, not very thick biscuit cakes. Here you will read how to cook. Please note that the oil for the first and second creams should be soft.
The most delicious sour cream custard For sponge cake it is prepared as follows: 
Preparing sour cream for sponge cake with condensed milk. The entire process of preparing this cream consists of continuously whipping sour cream with the remaining ingredients.
Sour cream for sponge cake is also prepared with gelatin, here read another recipe of ours on how to simply prepare it and, in fact, make it entirely yourself.
Condensed milk cream for biscuit
15 minutes
You will get servings: 6-7 (small cake)
Kitchenware: a bowl for mixing cream ingredients, a mixer or a whisk
- can of condensed milk;
- 200 grams of butter;
- a bag of vanilla sugar.
To properly prepare condensed milk cream for sponge cakes at home, buy condensed milk of exceptionally excellent quality. The second condition: remove both the condensed milk and butter from the refrigerator in advance, because they should be at room temperature, the butter should be soft.
This is probably the simplest cream for a sponge cake, and anyone can prepare it if desired. You just need to work a little with the mixer. If desired, add a little lemon zest or a spoonful of your favorite liqueur. 
How else can you prepare and, read by following this link.
Butter cream for sponge cake
It will take time to prepare: 30 minutes
You will get servings: 12 (1 cake)
Kitchenware: a ladle for making syrup, a bowl for mixing cream components,
mixer.
- 300 grams of butter;
- one and a half glasses of sugar;
- half a glass of heavy cream;
- 2 tablespoons skate;
- a bag of vanilla sugar.
This version of buttercream is very tasty and ideal for sponge cake. It holds its shape perfectly. It is convenient for them to coat the cakes and make a layer between the cakes, as well as form the top layer of the cake, because our butter cream will not spread. It should turn out thick and fluffy at the same time. As usual, prepare the butter in advance; it should be soft. We will prepare butter cream based on cream syrup with cognac. 
Lemon cream for sponge cake
It will take time to prepare: 30 minutes
You will get servings: 12 (1 cake)
Kitchenware: grater, liter saucepan or ladle, bowl, mixer or whisk
- two medium lemons;
- two eggs;
- half a glass of sugar;
- 50 grams of fatty plums. oils;
- a bag of vanilla sugar.
Now I’ll tell you how to make awesome lemon cream for a sponge cake.
This is a variation on the theme of the classic English lemon dessert, but there is not a lot of sugar and little butter, so the cream is relatively low in calories and gives the biscuit a delicate sourness. 
Here you can read another recipe on how to cook.
Sponge cakes are the undisputed favorites when it comes to a grand celebration, a social reception or a family dinner in honor of some event. There are many reasons for this. The biscuit is prepared quite quickly, looks impressive, and let’s not even talk about the taste - it is incomparable. Soft and airy cakes require an appropriate addition in the form of a delicate cream. It can be prepared from various ingredients, it is only important to choose the right combinations. We invite you to choose a cream recipe according to your tastes and preferences.
Classic is always relevant
Since the biscuit itself is very airy and light, the cream should match it. The simplest, but win-win option is whipped cream. All you need is to buy heavy cream of at least 33% and beat it with a mixer with added sugar to taste. If you are planning to make a chocolate cake, you can add melted chocolate or a special ready-made sauce with chocolate flavor. This is probably the fastest and most delicious
Simple but tasteful
In fact, there are various types for sponge cake in particular. If you don't like desserts, then sour cream is the ideal option for you. It can be prepared by whipping sour cream with powdered sugar. Raspberries, strawberries, blueberries or any others of your choice will help make the taste more interesting.
To the delight of children
A very popular recipe for sponge cake cream, especially loved by children, includes two simple ingredients - condensed milk and butter. In this case, you can use both regular and boiled condensed milk. If desired, add cocoa powder, chopped nuts or grated chocolate to the cream.
Exquisite cream for delicate natures
The listed types of creams are the easiest and fastest. For those who are not afraid of difficulties and like to work magic in the kitchen, we offer more interesting options. A delicate cream with a subtle creamy aroma can be prepared on the basis. It is cooked like this: milk (3 glasses) is boiled with sugar (3 spoons), starch (3 spoons) is diluted in 1 glass of milk and mixed with boiled milk. A little vanillin is added there. Cook the jelly over low heat with constant stirring. Then it should be cooled and whipped with a stick of butter until fluffy. A cake with such cream will turn out moderately sweet, tender and soft.
Healthy
If you care about health and prefer healthy products, then here is a recipe for cream for a sponge cake based on cottage cheese. In a deep bowl, beat 400 grams of cottage cheese, 3 tablespoons of sour cream, a little butter (50 grams), half a glass of sugar and two soft bananas. You should get a homogeneous air mass. Layer it alternating the cream with strawberries and banana slices. Even a small piece of such a cake will satisfy you, but will not harm your figure. Berries will give it freshness, and cottage cheese will be an excellent alternative to heavy cream and condensed milk.
...and figures
Another, one might say, dietary cream recipe is based on egg whites. You just need to beat the chilled whites with a drop of lemon juice and sugar to taste until soft peaks appear and immediately brush the sponge cakes with this cream. Your cake will turn out very light, almost weightless.
Agree, from such a variety of options it is not difficult to choose a recipe for cream for a sponge cake, no matter how demanding the tastes of your guests are.
Delicious cream for sponge cake is the main component of a festive dessert. Even perfect cakes can easily be ruined by unsuccessful impregnation. The best recipes for cream for biscuit treats are published below.
Ingredients: liter of full-fat cow's milk, 2.5 tbsp. spoons of high-grade flour, vanilla sugar to taste and a glass of regular white, half a standard stick of butter, 5 tablespoons of eggs.
- The eggs with all the dry ingredients are beaten until smooth. There should not be even the smallest lumps left in the mixture.
- Cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
- Melted butter is added to the almost finished cream.
All that remains is to beat the treat with a mixer at the slowest speed.
Sour cream recipe
Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.
- To prepare the simplest sour cream for sponge cake, you need to place the pre-chilled dairy product in a deep bowl.
- The sour cream is whipped with a mixer at the slowest speed and, at the same time, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
- Add aromatic vanilla sugar. The mixture continues to be whipped until thick.
- If the consistency of the cream does not suit the owner, you can correct the situation with a thickener. But this is not a mandatory step at all. After adding the thickener, the mass is whipped again.
After coating the cakes with this cream for high-quality impregnation, they should stand for at least 5-6 hours.
Curd cream for cake
Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g low-fat cottage cheese.
- Using a mixer at low speed, combine the melted butter, mashed cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
- Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After this, beating with a mixer is repeated. You need to operate the device for at least 2.5-3 minutes.
This recipe makes the curd cream for the sponge cake very airy and light.
Protein layer for cake
Ingredients: 120 ml of filtered water, a faceted glass of granulated sugar, whites from 3 chicken eggs of category C1, 1 tbsp. spoon of freshly squeezed lemon juice.
- First, the sand is filled with the specified amount of water. Cook sugar syrup in a saucepan over low heat. When it is completely ready, you can easily roll the mass into a ball.
- In parallel, the whites are whipped until stiff foam. Citrus juice is added to them.
- Immediately after removing from the heat, the syrup is added to the whipped whites with constant stirring.
- Next, you need to continue whisking the mixture until it cools completely. You can speed up the process by placing the container with the cream in a bowl of ice water.
As soon as the mixture has cooled, you can coat the cakes with it.
Yogurt cream for sponge cake
Ingredients: 420 ml of any low-fat yogurt, ¾ standard glass of boiled cold water, 1.5 tbsp. spoons of gelatin powder, half a glass of berry syrup or liquid jam.
- The gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually the packaging contains detailed instructions on how to dilute it correctly.
- The swollen product is transferred to a saucepan, filled with syrup or jam and heated over low heat. You need to constantly stir the ingredients and make sure that all the grains dissolve.
- The mass, which has cooled to approximately body temperature, is combined with yogurt and actively whisked with a whisk.
The cakes, greased with the resulting yogurt cream, should stand at room temperature for a couple of hours.
How to cook with chocolate?
Ingredients: 2 standard glasses of full-fat milk, 1 full glass of granulated sugar, 4 tbsp. spoons of dark cocoa powder, 2 tbsp. spoons of high-grade flour, 2/3 of a standard stick of butter.
- First, mix all the dry ingredients in a saucepan.
- Little by little, cold milk is added to the bulk products. Each time a thick mass is mixed, which must be gradually diluted with liquid.
- The saucepan is placed over medium heat. Its contents are brought to a boil with constant stirring.
- When the mass has cooled a little, oil is added to it.
The finished chocolate cream must be cooled completely before use.
Butter cream for sponge cake
Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanillin.
- The milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, this step can be ignored.
- Vanillin and powder are poured into the cooled liquid. Add slightly softened butter. The mixture must be whipped for 3-4 minutes until smooth and airy.
To make the buttercream thick and very tender, you need to choose high-quality fatty oil for it.
Original lemon layer
Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. spoons of corn starch, 80 g of butter, 3 large lemons, 4 yolks of chicken eggs, a full glass of granulated sugar, a pinch of table salt.
- The first thing to do is deal with the lemons. They get rid of the zest, which is rubbed on a fine grater. The juice is also carefully squeezed out of citrus fruits.
- Mix cornstarch and sugar in a saucepan. Add lemon zest and vanilla seeds.
- Water and fruit juice are poured into the mixture. The saucepan is placed over medium heat, where its contents are brought to a boil.
- The egg yolks are stirred with a whisk. Half of the mixture from the previous step is added to them with vigorous stirring.
- The mass is sent to the saucepan with the remaining ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
- After removing from the heat, add oil to the treat.
All that remains is to cool the cream and grease the cakes with it. The product is stored under cling film.
Option with condensed milk
Ingredients: 2 standard packs of high-quality butter, 380 g of condensed milk, 60 g of cognac.
- The butter softens to the point where it can be easily whipped with a mixer. It is processed at low device speed until it becomes airy.
- Gradually condensed milk is added to the mass. If you wish, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overcook the condensed milk until it thickens.
- Lastly, cognac is added to the mixture. In general, any alcoholic drink will do. It is better to choose an option without obvious flavorings that can spoil the appetizing aroma of the future cake.
This recipe produces a fairly dense and very tasty cream that easily spreads onto the cakes.
Caramel cream
Ingredients: 1.5 faceted cups of granulated sugar, ¼ cup of liquid natural honey, 1/3 cup of filtered boiled water, 65 g of high-quality butter, 2.5 cups of full-fat milk, ¼ teaspoon of baking soda, 1 teaspoon of vanillin.
- A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after this, butter is added to it. It will quickly begin to melt. At this time, you need to actively mix all the components.
- Liquid honey is poured into the saucepan. The ingredients are mixed again.
- In a separate bowl, add baking soda and the rest of the granulated sugar to the milk. The liquid is brought to a boil.
- The milk will be cooked until the sugar crystals in it are completely dissolved. Only after this can you pour the slightly cooled caramel from the saucepan into the sweet milk mixture.
- The cream is almost ready. All that remains is to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to suit your taste. For example, cinnamon.
When the cream has cooled almost completely, it’s time to start assembling and decorating the cake.
Curd and fruit cream
Ingredients: 130 g granulated sugar, a little more than half a kilo of low-fat cottage cheese, 60 g gelatin, 220 g each of fresh or canned apricots and strawberries, 2 tbsp. spoons of freshly squeezed lemon juice, 550 ml of heavy cream.
- Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time has expired, the gelatin is dissolved in a water bath and cooled.
- The cottage cheese is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
- Prepared gelatin is added to the mass. The products are mixed until smooth.
- The mixture is divided into two parts.
- Berries and fruits are separately mashed into puree. The skin of fresh apricots is first removed. There is no need to prepare canned ingredients for grinding.
- The strawberry part is added to one half, the apricot part to the other. Whipped cream with a mixer is added to both mixtures. They should turn out very airy and fluffy.
Loading...