Cake cream is an integral part of the dessert; it can be used to decorate a delicacy or hide minor flaws of the pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer, or create an unusual decor on the surface of the product.

How to prepare cream for a cake?

The cake cream recipe has many variations and is prepared on different bases. By following simple recommendations, you will know which filling is suitable for sponge cake, shortbread, honey or pancake cakes.

1. For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, curd or sour cream. Their use will require minimal use of syrup to soften the layers of the cake.
2. If you need to make a thick, dense layer between the cake layers, use butter, butter or cheese cream for the cake.
3. Light cream for the cake - protein. If made correctly, it can be used as a layer between cakes and to decorate the surface of the dessert.
4. Chocolate ganache cream for a cake can act as an impregnation for the cakes and a glaze for decorating the surface. In this case, you need to take into account the quality of the chocolate; the higher the content of cocoa beans in its composition, the thicker the cream will be.

Cream for cake with condensed milk

Anyone can prepare the cake cream, the simple recipe for which is described below. There is no need to whisk, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. This filling will perfectly saturate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk – 1 b.;
• butter – 150 g;
• vanilla and cocoa as desired.

Preparation

1. Beat the butter with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat the cake well again and chill for 15 minutes.

The ideal cream for leveling a cake is ganache. It cools well and fits perfectly on the surface. You can use it before covering the dessert with mastic. To make, use dark chocolate with a high content of cocoa beans. If the coating should be white, reduce the amount of cream so that the ganache will set better.

Ingredients:

• bitter chocolate – 100 g;
• cream – 100 ml;
• powdered sugar – 50 g.

Preparation

1. Break the chocolate into small pieces and place in a bowl.
2. Heat the cream and powder in a saucepan, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is prepared from mascarpone or Philadelphia; if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream is ideal for making “naked” cakes from chocolate layers.

Ingredients:

• mascarpone – 500 g;
• cream 33% – 200 ml;
• powdered sugar – 50 g;
• vanillin.

Preparation

1. Beat the cold cream with a mixer to stiff peaks, adding powder.
2. While continuing to operate the appliance, add cheese and vanilla.
3. Beat until smooth and homogeneous.

A light and airy whipped cream for a cake will turn out perfect if you flawlessly follow all the rules for processing the product. It is important to ensure that the cream does not separate and turn into butter. You can use a product of plant origin, it whips up very well, but its taste is a little cloying, add a small pinch of citric acid to balance the taste.

Ingredients:

• whipping cream – 500 ml;
• powdered sugar – 100 g;
• citric acid – 1 small pinch.

Preparation

1. Beat cold cream with a mixer at high speed.
2. Add powder and citric acid.
3. The cake cream is whipped until dense, stable peaks form and immediately used for its intended purpose.

Curd cream is ideal for pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mixture. Do not use crystalline sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, rub it through a sieve.

Ingredients:

• curd mass – 400 g;
• powdered sugar – 100 g;
• vanillin;
• butter – 150 g.

Preparation

1. Beat soft butter with powder and vanilla until the mixture becomes light in color. You should get a white fluffy cream.
2. Add cottage cheese in portions while continuing the mixer.
3. The smooth white cream should refrigerate for an hour before using.

The most popular cream for milk cake is custard. To thicken, flour is often added to the composition, but you can use the French technology for preparing the filling. It thickens due to the brewing of the yolks, and as a result it comes out very tender and smooth. If desired, you can make it chocolate by adding one spoon of cocoa powder to the recipe.

Ingredients:

• milk – ½ tbsp.;
• sugar – 1 tbsp;
• butter – 180 g;
• yolks – 3 pcs.

Preparation

1. Grind the yolks with sugar until fluffy.
2. Add milk and place the dishes in a water bath.
3. Heat the mixture, stirring constantly, until the cream thickens.
4. Beat the soft butter until fluffy, gradually pour in the cream and continue mixing until smooth.
5. The cream is used chilled.

This simple cake cream has another name - curd, and it is very easy to prepare. This delicious filling will transform the most extraordinary cakes. The technology of its production is similar to custard, only as a result it turns out lighter, not greasy and not at all cloying. It will do an excellent job of soaking the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon – 2 pcs.;
• sugar – 100 g;
• butter – 70 g;
• egg – 2 pcs.

Preparation

1. Remove the yellow layer of zest using a fine grater.
2. Squeeze out the juice, strain from the seeds and cake.
3. Mix the juice with zest, add sugar and eggs, beat.
4. Place the container in a water bath, stirring and cook for 10 minutes until the mixture thickens.
5. Add oil, stir.
6. The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich, it can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, you need to grind the shavings using a coffee grinder or blender, so the cream will come out more homogeneous. Not a lot of cream will come out of the specified amount, but it will be enough to fill a three-layer cake.

Ingredients:

• white chocolate – 100 g;
• cream 33% - 100 ml;
• coconut flakes (fine) – 100 g;
• butter – 100 g;
• powdered sugar – 50 g.

Preparation

1. Melt the chocolate.
2. Beat the butter and powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mixture and melted chocolate.
4. Turn off the device, add coconut flakes, stir with a spoon.
5. Before use, the cream should sit in the refrigerator for a couple of hours.

To decorate the cake it is prepared using Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time holds its shape perfectly. This cream is perfect for decorating a dessert; among other things, it is extremely tasty and completely unpretentious. If you want to paint it a bright color, use gel dyes.

Ingredients:

• squirrels – 4 pcs.;
• powdered sugar – 200 g;
• citric acid – 1/4 tsp.

Preparation

1. Place the structure with water for the steam bath on the fire.
2. In a bowl, beat the egg whites until foamy. Place in a water bath and continue whisking, adding powdered sugar.
3. Beat until the mixture begins to separate from the bottom.
4. Remove from heat, add citric acid, and continue running the mixer for another 5 minutes.
5. The cake decorating cream is ready to use as soon as it has cooled completely.

To build intricate shapes on the surface, you will need thick cake cream. Protein cream, butter cream, ganache or cheese cream based on mascarpone cope well with this task. For registration you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes; they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

A simple cake cream is made from egg whites

Read us

Ingredients

Chicken eggs - 2 pieces Granulated sugar - 150 grams Water - 50 grams Vanillin - 1 pinch Lemon juice - 1 tsp.

• Number of servings: 1
• Cooking time: 20 minutes

Description

The easiest cake cream

The airy protein mixture is often used to coat cakes and as a filling for tubes.

Cooking method:

1. Make syrup from sugar and water.
2. Stir the mixture so that the syrup does not burn. When it boils, reduce the heat.
3. Check the readiness of the syrup. Drop a little mixture from a spoon into cold water; if it is solid, then the syrup is ready.
4. Separate the whites from the yolks and beat with a mixer into a stable foam.
5. Pour the hot syrup in a thin stream into the container with the whites.
6. Beat the mixture until it becomes fluffy.

The finished protein mass is used immediately, otherwise it hardens quickly.

Simple cream for cake with condensed milk

Ingredients:

• Condensed milk – 100 gr;
• Cream margarine – 200 gr;
• Egg yolks – 2 pcs;
• Vanilla - a pinch;
• Liqueur – 2 tsp.

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with the mixer. At the end of cooking, add vanillin and liqueur for flavor.

Recipe for a simple semolina cake cream

Products for cooking:

• Milk – 0.5 cup;
• Semolina – 1 tbsp. l;
• Granulated sugar – 1 tsp;
• Margarine – 1.5 tsp;
• Egg yolk – 1 pc;
• Vanillin – a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly and bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Mix the prepared semolina porridge with the butter mixture. Beat with a mixer until fluffy.

Simple buttercream for cake

A simple cake cream can be made at home from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of more delicate consistency.

• Sweet butter – 250 g;
• Milk – 100 g;
• Powdered sugar – 1 cup;
• Vanilla sugar – 1 packet.

Remove the butter from the refrigerator in advance. Bring the milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Beating time is from 3 to 5 minutes.

The finished mass is tender, airy and with a light vanilla aroma. It is used for cakes, pastries and rolls.

These simple recipes should be in every housewife's repertoire. Based on them, you can prepare an unusual cream by adding food coloring, nuts or coconut flakes.

• 400 ml banana juice (from tetra pack)
• 6 plastic gelatin
• 100 g honey
• 50 g butter
• a couple drops of rum essence
• 400 ml vegetable cream
• 1p. vanillin
• 50 gr. Sahara

Heat the juice with butter and bring honey to a boil. Remove from heat, add rum and soaked gelatin, cool until cold in the refrigerator. Whip the cream with sugar and vanilla. Combine both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give it such a taste.

1 gelatin plate = 4g. Sprinkle the bananas generously with lemon juice before placing them in the cream.

Protein custard

• 4 squirrels
• 70 ml. water
• 200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
To check the syrup for readiness, if you drop a drop onto a plate and touch the drop with a dry finger (carefully hot) or a dry spoon and slowly lift your finger from the drop, a “string” of syrup should be drawn behind your finger, which means the syrup is ready. The main thing is to learn how to cook it correctly; if you don’t cook it enough, the cream will be liquid; if you overcook it, it will become sugary.
When cooking the syrup, carefully remove all the sugar from the sides at the very beginning.
At the same time, beat the egg whites, start beating at low speed for 1 minute, then increase the speed to maximum and beat until stiff, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and whites must be ready at the same time.
Then add the syrup into the whites in a thin stream, constantly whisking at medium speed; after adding the syrup, increase the speed to maximum and beat for another 10 minutes.
In 4-5 minutes. Add dry lime until the end of beating. acid on the tip of the knife.

It is important when cooking syrup to do it with dry hands to avoid drops of water getting into the syrup.

Coffee custard

• 300g butter,
• 2/3 cup milk,
• 1.5 cups sugar,
• 4 yolks left over from the meringue
• 1 teaspoon instant coffee

Grind the yolks with sugar, stir in 1/3 cup of milk and place in a water bath or over very low heat.
Bring the remaining 1/3 cup of milk to a boil and stir in instant coffee.
Pour the coffee and milk into the egg mixture as it begins to boil and cook until thickened, stirring constantly.
Cool the mixture and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

• 8 yolks
• 1 cup of sugar
• 3-4 table. spoons of flour
• Essence optional (I used vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in some of the milk and add flour with a whisk, stir until smooth and stir in the rest of the milk. Place the saucepan on the lowest heat and stirring so as not to burn. let the cream thicken.
Do not boil under any circumstances!!!

Custard on yolks with cherries

• 500 ml milk
• 5 yolks
• 3/4 cup sugar
• 1-2 tsp. vanilla extract
• 2 tbsp. potato flour (starch)
• 1 tbsp. wheat flour
• 300 g butter or margarine
• 3 tbsp. cocoa powder
• 1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, whisk the milk with the yolks and sugar, add vanilla, flour and mix well with a whisk. Place over medium heat and bring to a boil, stirring constantly. Continue stirring and cook until thickened. Cool the resulting pudding.
Using a mixer, beat the butter until fluffy. Add chilled pudding and cocoa one spoon at a time. At the very end, add the cherries and stir until the cherries break up slightly.

Egg custard with cornstarch

• 2 glasses of milk
• 2 tbsp cornstarch
• 0.5 tbsp sugar
• 2 yolks
• vanilla

Dilute corn starch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Place 1.5 tbsp of milk in a small saucepan and bring to a boil.
Pour the mixture into hot milk and stir constantly over medium heat until the cream thickens. Don't boil!
Cool at low speed in the mixer.

Custard with egg

• 200 g butter
• 1 egg
• 1.5 tbsp. milk
• 1 tbsp. Sahara
• 1 pack vanilla sugar
• 1 tsp potato flour
• 1 tsp flour

Mix potato and wheat flour in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, and let the mixture boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon at a time, rub in the cooled milk mass, adding vanilla sugar. Place the cream in the refrigerator.

Custard without egg

• 1/2 cup sugar (1 cup=250 ml)
• 1 glass of milk
• 1/4 cup flour
• vanilla
• 125 g butter or margarine

Mix sugar with flour and vanilla. We dilute with milk so that there are no lumps and cook, stirring, until thick and puffing. Cool.
Beat the butter well with a mixer until it reaches peaks and gradually, while continuing to beat, add the custard, spoonful at a time. Place the finished cream in the refrigerator.

Sea buckthorn custard

• 2 tbsp. flour
• ~4 tbsp. Sahara
• 2 eggs
• 300 ml. sea ​​buckthorn juice diluted with water 1:1
• piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour in sea buckthorn juice, stir. Stirring, bring to a boil. Remove from heat, add butter, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the sponge cake, the contents are mixed with cream). In general, the original uses orange juice, but I tried to put it in a local way - it turned out delicious.

Custard with condensed milk

• 1 can of condensed milk (cook from 50 minutes to three and a half hours as desired)
• 200 g butter
• 1/2 cup milk
• 1 tbsp. l. with a large pile of flour or starch
• 1 yolk

For the cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until smooth. Boil the rest of the milk, combine with the rest, put on low heat and stir until it boils and thickens. Then cool (you can just beat with a mixer, it will cool instantly) and then beat with butter and condensed milk.

Mirror chocolate glaze

Mirror chocolate filling can be obtained without syrup or honey. I don’t have the proportions, I always do it by eye. The trick is to use sour cream rather than milk, cream or water as the base. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and cook for a couple of minutes. Amazingly shiny and delicious cake fondant.

Mirror chocolate glaze for covering the cake

• 200g chocolate
• 1/3 tbsp. cream
• 1/4 tbsp. water
• 2 tbsp. liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into the saucepan. stir until the chocolate is completely dissolved and beat lightly with a mixer or whisk until a smooth glaze is obtained. pour over the surface of the cake. The glaze has a mirror shine and soft consistency.

Yogurt-banana-chocolate cream

Whip 100 grams of cream, add 100 grams of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and carefully add it to the cream. The cream turns out to be very stable and tasty.

Yogurt cream soufflé

Pour 15 g of gelatin into 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Beat 600 ml of chilled cream to soft peaks, take 3-4 tbsp of cream and mix with gelatin, pour the gelatin mass into the cream and beat until stable peaks. Mix 500 ml of chilled 2.5% yoghurt with whipped cream using a spoon or whisk.

Caramel or caramel sauce

• 1 1/2 tbsp. Sahara
• 1/3 tbsp. water
• 1 tsp lemon juice
• 2/3 tbsp. cream
• 2 tbsp. sl. oils

In a saucepan, stir sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the pan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup may splash over the edge of the dish when adding cold cream). Stir in butter and cool to room temperature. The finished caramel will taste like soft toffee. It can be stored in the refrigerator in a sealed container for about 1 week. Warm slightly before use, as... she freezes.

Caramel cream

• 350-400g butter
• 1 can of boiled condensed milk
• 700g caramel pudding or substitute: vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp sugar and a little water just to moisten the sugar, melt in a saucepan until golden caramel color is obtained and let simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the resulting caramel pudding is approximately 700g.

The remaining caramel syrup can be used to soak the cakes.

Cream for eclairs

Grind egg yolks (4 pcs.) with sugar (3-4 tbsp. spoons) until it is completely dissolved, add flour (1.5 tbsp. spoons) and starch (1.5 tbsp. spoons), beat well until smooth.
Bring milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Cook for 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover with plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and beat again. If you add Art. spoon of cocoa, you get chocolate cream.

Cream of cream

• 2 tbsp. cream
• 2 tbsp. Sahara
• 1 tsp vanillin
• 2 gelatin plates (1 plate 3 g)

Beat 1 3/4 tbsp. cream with sugar and vanilla until soft peaks form. Soak the gelatin strips in cold water for 3 minutes. Heat 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in the hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this will take a few seconds, depending on mixer power).

If you need cream for the cake layer, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream and sour cream

(the yield of cream is large, if you need less, reduce the quantity of products by half).

• 450 ml cream
• 600-700 g sour cream
• 1/2 cup sugar
• 1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream with raspberries

• 1 3/4 cups plus 2 tbsp. chilled whipping cream
• 3 tbsp. powdered sugar
• 2 tsp raspberry brandy (optional)
• 3/4 tsp. vanilla extract
• 2 cups fresh raspberries (can be frozen... defrost, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool while stirring. Beat the softened butter until it turns pale and increases in volume. Beat the chocolate-cream mixture and combine with butter. Slowly stir the rum into the cream. The rum should be at the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Place 200 g of soft (do not melt!!!) butter in a saucepan. Add 4 tablespoons of cocoa there and mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, you get a brown mass. Now take a mixer and beat our cream. The criterion for readiness is that the color becomes light brown, like cocoa with milk.

Cream mousse

• 175 ml milk
• 2 tbsp. l. starch
• 1 egg
• 1/4 tbsp. Sahara
• 1 sachet of gelatin (15 g)
• 1 tsp vanillin
• 50 g chocolate
• 1 tbsp. cocoa powder
• 1.5 tbsp. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and carefully fold into the whipped cream.

Cream based on semolina porridge

• 750 ml milk
• 7 tbsp semolina
• 200 g butter
• 125 g margarine
• 3/4 cup sugar
• juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour semolina porridge into boiling milk and stir continuously until it thickens for several minutes. Remove from heat and cool.
Beat butter and margarine with a mixer. Continuing to beat, add semolina and lemon juice little by little.

Creamy mass with colorful jelly

• 4 packs of jelly, different colors and flavors (strawberry, orange, red currant, lemon)
• 250 ml 33% whipping cream
• 250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
The end result should be a fairly thick consistency.
Place in the refrigerator to cool.
Whip the cream and sour cream, and gradually add strawberry jelly, which has barely set, that is, has not had time to harden. The cream will turn a soft pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then carefully stir into the sour cream mixture.
Spread the cream onto the prepared biscuit and refrigerate until hardened.

Cream with lemon based on semolina porridge

Cook semolina porridge from 2 glasses of milk and 3 tablespoons of semolina. Cool.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Add butter and sugar there in parts.
Beat the cream and refrigerate for 20-30 minutes.
Then spread a 1.5-2 cm layer over all layers of the cake, alternating dark and light cake layers.

Sour cream

a glass of sour cream + half a glass of sugar, beat + 100 grams of softened butter... beat again..

Curd and yoghurt cream

Low-fat cottage cheese "quark" (or creamy in briquettes), if too thick, add a little low-fat yogurt (kefir). Sugar to taste, also flavoring (you can take sugar with the smell of caramel). Beat this for about 10 minutes.

Cream "Tofi"

• 2/3 cup heavy cream,
• 0.5 cans of boiled (3 hours) condensed milk
• 150 g chocolate

Bring the cream to a boil, add condensed milk, cook, stirring, for 2-3 minutes until smooth. Pour the mixture over the crushed chocolate, stir until the chocolate dissolves, cool in the refrigerator, and beat with a mixer.

Cream Charlotte

• 250 g butter
• 0.5 cups fresh milk
• 1 cup of sugar
• 1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm to room temperature. Beat the butter until foamy, continue whisking, and gradually add the cooled mixture. Flavor the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on whites

Cream yield is approximately 1200 g.
Heat 8 egg whites and 450 grams of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure it doesn’t burn, stir! As soon as the sugar dissolves, remove from heat and set aside to cool.
At this time, beat 600 g of butter with a mixer until creamy. As soon as the whites and sugar have cooled, beat them until stiff peaks form.
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, beat the cream until it becomes shiny. And then use this cream as you wish, and it tolerates paint, dry, liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Stir 4 whites with 220g of powdered sugar and place in a water bath until the powdered sugar dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330g of butter at room temperature into 10 pieces and continue to beat, add 1 piece at a time , at first the cream will be liquid, but after the last piece it will begin to thicken, you can put a cup of cream in a container with cold water while whipping.
The cream is good for layering biscuits, for decorations and under mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Creamy chocolate cream

• 2 cups heavy (>30%) cream (0.5 l.)
• 250 g baking chocolate

Heat the cream almost to a boil, pour it over the crushed chocolate, stir until completely dissolved. Cool and refrigerate overnight. Beat into a fluffy creamy mass.

Curd and sour cream

I recently “invented” an excellent cream - it’s delicious, holds its shape well, and doesn’t leak. Any curd mass (I take vanilla) is kneaded and mixed with sour cream (in such proportions as to obtain the consistency of cream). I made it for pancakes, so I also added diced pear; I think it would also work as a layer of cake, but of course you don’t need to add anything for decoration.

Truffle cream

• 450 g chocolate
• 750 ml cream

Finely chop the chocolate. Heat 250 ml of cream almost to a boil and pour it over the chocolate, stir until a homogeneous smooth mass (ganache) is obtained. Cool for 10-15 minutes. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mass in 3 additions.

Chocolate frosting for cake

• 2 tbsp sugar
• 1. tbsp butter
• 1 tbsp sour cream
• 2 tsp. cocoa.

Mix, boil, cool a little and pour over the cake.

Chocolate cream

300 g chocolate
1 tbsp. Cream

Bring the cream almost to a boil and pour it over the finely chopped chocolate. Cool, beat lightly with a mixer.

Chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start preparing it the day before assembling the cake. Bring the cream almost to a boil and pour it over the chopped chocolate. Chill in the refrigerator for several hours (or better yet, overnight). On the day of assembling the cake, beat the cream until stiff peaks form.

Chocolate mousse

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

Prepare chocolate mousse. Beat the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue whisking until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and stir into the chocolate mixture. Refrigerate.

Chocolate cream

500ml cream + 400g chocolate (I take porous milk tiramisu flavored, the taste is excellent)

Impregnations

Impregnation for biscuit lemon

• 2 tbsp. boiling water
• squeeze the juice of 1 lemon
• 2 tbsp. Sahara
• 1 bottle of essence, maybe lemon

Stir until sugar dissolves. Cool.

Cognac-cherry impregnation

Pour about 1/3 cherry juice into a cup, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation is approximately 1 cup. I calculated the amount of impregnation for a multi-layered layer; if you are making one cake, half a serving may be enough for you.

Here are tips to help you make caramel.

*Caramel, like chocolate, requires patience and certain necessary conditions.
First of all, don't try to cook it in a regular saucepan. The dishes must be stainless and always have a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these very crystals, which will no longer be possible to get rid of).

Secondly, everything should happen over medium heat, stirring only until it boils. After this, you can’t interfere. You just need to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to cook the caramel, again this depends on your stove. If it takes you longer to get the syrup to a caramel color, don't panic, just let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (be sure to be at room temperature), because... the mass begins to bubble very actively.

*The caramel should only be stirred in one direction!!! Now, if you start stirring clockwise, then continue stirring until the end. And the cream should be at room temperature.

What cream is best for making grass, basket, wool, rose

I like 1:1 ganache (cool before decorating), protein-butter cream, and work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easy to spread and does not crack. Put a little bit into a pastry bag, the rest can be kept in the refrigerator, gradually adding from there. You can keep the cream at room temperature while decorating, provided that the apartment is not hot.

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.

Beat butter at room temperature at 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 one of those who are ready for complex technologies and exquisite tastes, keep the recipe for butter cream called "Charlotte". It is ideal for leveling and decorating cakes and 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 chicken egg whites and sugar. But 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 about 120 degrees, add citric acid and remove the saucepan from the heat. If you don’t have a confectionery “thermometer” in your arsenal, be guided by the appearance of the mixture. 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 the 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 the legendary Narcissus cake. 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 the 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 add the whipped cream into the curd mass with a spatula. 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. Add the homogeneous egg mixture into the 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 curd 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.

Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500ml. milk
200gr. Sahara
1 hour spoon of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!

Products:

Packaging of butter - 200 g
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional without it.

How to cook:

First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.

Products:

1 can of condensed milk
1 stick of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Cool the cream.

Products:

1/2 cup milk
1 tbsp. l. semolina
1 tsp. Sahara
1/2 tsp. butter
1 yolk
1 tsp. vanilla sugar

How to cook:

Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light.

6. Mascarpone cream cheese

Try it! It is very easy to prepare, fast and inexpensive.

Products:

Cottage cheese (18% in a pack) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mixture at low speed until creamy.
Mascarpone cream cheese is ready to use!

7. “Custard”

Products:

2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour

How to cook:

1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.

Custard can be used for eclairs or other pastries, cakes, and Easter cakes.

8. Butter cream “Five Minute”

The cream is so easy and quick to make, and it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, or 200 grams, the cream will be even softer and less greasy!)
Vanillin - 1 packet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you)
The cream turns out lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!