There are several types of biscuit cream. Typically, cakes made from this dough are soaked in sour cream, butter, protein, curd or custard. Their basic recipes They are very simple and consist of only two or three ingredients, and the process of preparing the cream itself comes down to simply beating the ingredients. So, for sour cream you only need sour cream and sugar. If you do the simplest butter cream, then its main components will be condensed milk and butter. And for protein cream will be needed egg whites and powdered sugar. More complex creams, for example custard, take longer to prepare and contain more ingredients: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, and all kinds of additives, you can create endlessly various recipes delicious creams, each time surprising guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you will get a delicious chocolate layer for cakes or sponge cakes.

Often creams become not only delicious filling for cakes and others confectionery. Arranged in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts, loved ones by both children and adults.

A simple custard recipe. In addition to soaking sponge cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or straws. And if you send custard into the freezer, it will make real ice cream. Add a little vanilla - this will improve the taste and aroma of the cream.

Ingredients:

milk - 2.5 l;
sugar - 800 g;
yolks - 10 pcs.;
potato starch - 3 tbsp. l.;
flour - 3 tbsp. l.

Cooking method:

Pour 2 liters of milk into a saucepan with a thick bottom and put on fire.
Place the yolks in a separate bowl, mix with sugar, and beat until fluffy using a mixer. Beat until the sugar is completely dissolved.
Pour ½ liter of cold milk into the sugar-yolk mixture. Beat everything again.
Add flour and starch, mix well.
When the milk in the pan has already reached a boil (but is not boiling), pour in the beaten yolks in a thin stream. At the same time, constantly stir the cream.
Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
Cover the cream cling film, cool and use to soak the cakes.

Interesting from the network

Delicate curd-orange cream has a simple fabulous taste. Any dessert based on it literally melts in your mouth. Excellent for chocolate sponge cakes, filling baskets and other cakes. The cream can be served as an independent dessert, sprinkled orange zest, grated chocolate or cocoa powder.

Ingredients:

cottage cheese - 600 g;
orange - 2 pcs.;
cream - 200 ml (over 33%);
sugar - 5 tbsp. l.;
gelatin - 20 g;
lemon juice - 2 tbsp. l.

Cooking method:

Rub the cottage cheese through a sieve or beat with a blender so that no small fractions remain.
Soak gelatin in half a glass of cold water.
Peel the oranges, remove the seeds, cut into pieces. Using a blender, make puree, add sugar (2 tbsp.), Mix well.
Heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
Whip the cream and add to the mashed cottage cheese.
Add the remaining sugar, lemon juice, orange puree and gelatin to the cottage cheese. Mix the cream well and use.

Sour cream combines quick preparation and a delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out incredibly airy and fluffy. The cream is well suited for dry biscuits, such as honey cake. Important nuance: Before soaking the cakes, place the cream in the refrigerator for at least 60 minutes.

Ingredients:

sour cream - 500 ml (25% fat);
powdered sugar - 1 tbsp;
vanillin.

Cooking method:

Place sour cream, vanillin and powdered sugar. Mix well with a spoon until smooth.
Beat with a mixer at medium speed for 10-15 minutes. The mass should at least double.
If desired, add chopped nuts, fruits, berries, coconut flakes or grated chocolate.

This cream has remained popular for decades. The secret of his success is clear. The cream always turns out, it is quickly prepared from simple ingredients, is great for soaking cakes and for creating various decorations for dessert. Moreover, it is also very tasty. If you want to cook chocolate cream, add a little cocoa powder.

Ingredients:

butter - 200 g;
condensed milk - 1 can;
vanilla sugar- 1 sachet;
liqueur - optional.

Cooking method:

Place the butter out of the refrigerator in advance so that it warms up. room temperature. If you want to speed up the process, cut the butter into small pieces.
Place the softened butter in a separate bowl. Using a mixer, beat the ingredient until it becomes completely homogeneous and soft.
Add condensed milk and a bag vanilla sugar. You can use regular condensed milk or take boiled condensed milk. To give the cream interesting taste and add a little liqueur for flavor.
Beat the cream for another 10-15 minutes. The finished cream should hold its shape well and have a uniform consistency.
We soak the cakes with cream and use a pastry bag to make all kinds of decorations for the dessert.

Now you know how to prepare biscuit cream according to a recipe with a photo. Bon appetit!

Homemade cake is the most delicious dessert in the world. Even a cake prepared according to simple recipe from the family archive, can become real culinary masterpiece, if it is soaked in delicious cream. pay attention to useful recommendations experienced chefs who know how to deliciously prepare sponge cream, and then your cake will always be the highlight of any home celebration or holiday:
The more sugar you add to sour cream, the thicker its consistency will be. If you want to make a thin cream, use store-bought sour cream. thick cream made from rich homemade sour cream.

When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.

Before preparing sour cream, remove excess liquid from sour cream. To do this, transfer it to gauze folded in several layers and hang it so that the whey flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.

To make creams, it is best to use powdered sugar rather than sugar. It is easy to prepare in a blender or buy at the store.

Cottage cheese should only be used fresh. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.

Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries. Children especially love these desserts.

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 before placing them in the cream. lemon juice.

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 glasses of milk,
1,5 glasses of 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 put on water bath or on 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 homogeneous mass, 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

Potato and wheat flour mix 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, in the original it is used 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 as an alternative: 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 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 gelatin strips in cold water for 3 min. 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 into boiling milk semolina porridge and stirring continuously, cook until thickened 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 taste (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(kefira). 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 transfers paint, both dry and liquid, and heat, in general 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

4 small egg yolks
80 ml syrup (from 25 g sugar and 25 ml water)
200 g chocolate
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.

We offer you the most simple recipes preparing biscuit cream.

The simplest biscuit cream (recipe No. 1)

"Butter-custard"

Products:

four chicken eggs
1.5 cups sugar
three tablespoons of wheat flour
half a liter of milk
300-400 grams of butter
three tablespoons of liqueur or vanillin (on the tip of a knife)

Cooking method:

Cool the eggs in the refrigerator. Heat the butter at room temperature until soft. Heat a dry frying pan. Lightly fry the wheat flour in a frying pan until golden. Fry the wheat flour for five to ten minutes. low heat, stirring constantly.

Grind chilled eggs with granulated sugar. Cool the wheat flour and add a little sugar-egg mixture to it. Mix thoroughly and combine, continuing to stir continuously, with the rest of the egg mass.

Bring the milk to a boil and gradually, in small portions, pour it into the prepared egg mixture, granulated sugar and wheat flour. Heat over low heat, stirring continuously. Bring the mixture to a boil, then cool to approximately 30-35 degrees. For better homogeneity, you can mix with a blender or mixer. Beat the butter into a fluffy mass. Whisking constantly, add the custard mixture to the oil in small portions. Add liqueur (or vanillin to taste) to the finished cream and mix well (preferably with a blender or mixer).

Simple custard for

Products:

1 liter of milk
butter - 200 grams
4 eggs
flour - 100 grams (4 tablespoons)
granulated sugar - one glass (180-200 grams)

Cooking method:

Sift the wheat flour and heat it in a frying pan (place the frying pan on low heat and stir with a spoon until the wheat flour is browned, cook for about 5-7 minutes). Then let it cool.

Mix sugar with eggs and soft butter in a saucepan. After this, add wheat flour and mix again. Pour milk into the mixture and stir until smooth. Stirring the mixture, bring it to a boil over low heat. Cool the finished custard.

"Chocolate"

Products:

three egg yolks
0.5 cups milk
one glass of granulated sugar
150 grams butter
100 grams of dark chocolate
two tablespoons of cognac (optional)

Beat egg yolks with sugar until fluffy, mix with milk. Place in a water bath and cook, stirring with a whisk, until thickened. Then remove from heat and cool slightly. Whisk soft butter butter with a mixer high speed(about five minutes), pour in the cognac and add the yolk mass in small portions. Melt dark chocolate and add to cream. Stir the cream until smooth.

Majority famous confectioners believe that the secret of any tasty sponge cake lies in its impregnation. The cream makes the cakes soft and rich in taste. The variety of recipes allows you to make original and delicious cakes. Find out how to prepare different in complexity but delicious creamy layers for a cake at home. sponge cakes.

Features of cream for sponge cake

Many types of creams are suitable for soaking sponge cakes. Thus, the cream component can be prepared on the basis of sour cream, butter, cottage cheese, milk, yogurt, chocolate, proteins, and fruits. They all enrich the taste of the cakes in different ways, making it possible to satisfy everyone’s preferences. It is easy to prepare the cream at home by following step by step instructions with the photo, but to make your layer perfect, take into account the following recommendations:

strictly follow the proportions indicated in the recipe, only in this case will you achieve the desired consistency of the cream base;
one should distinguish between creams for impregnation and decoration; the base for decoration should be denser so that it does not spread over the top cake and does not flow down the edges;
if you like “wet” biscuits, then before applying the cream, soak the cakes in syrup, this can be simple sugar syrup, favorite brew, liquor and so on.

Sponge cake cream recipe

Today you can find countless variations of creams for sponge cakes. These are classic cream foundations and new ones original recipes professional confectioners and experienced housewives. Choose a cream or create your own based on those proposed, which will maximally satisfy the aesthetic and taste preferences of your family and friends.

Custard for sponge cake

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 191 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Not the simplest, but very tasty and aromatic custard for a sponge cake. Often the base separates, comes in lumps, turns out to be too liquid, or, conversely, thick. To prevent this from happening, you need to follow the instructions. Flour should be taken premium, it has the smallest floor, which will not be felt at all in the cream. Milk with medium fat content 2.5%. You can take something else, then you will need to adjust the proportions of other components.

Ingredients:

milk – 500 ml;
sugar – 200 g;
flour – 50 g;
vanilla sugar – 5 g;
yolks – 4 pcs.

Cooking method:

Bring the milk to a boil.
In a saucepan, grind the yolks with two types of sugar, add flour, beat the mixture with a mixer.
Pour hot milk in a thin stream, stirring constantly.
Send the resulting mass over low heat until it thickens well.
Cool to room temperature, then place in the refrigerator for at least 2 hours.

Sour cream

Time: 10 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 325 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Perhaps the simplest cream for sponge cake is sour cream. It cooks in minutes, it all depends on the power of your mixer. To make the base more fluffy, it is important to cool the sour cream before whipping. Due to the high fat content of this fermented milk product, the mass has a pronounced creamy taste. Subtle aroma vanilla sugar is added to it. Such sour cream layer soaks the cakes well, which makes them more delicate in structure.

Ingredients:

sour cream 30% – 500 g;
sugar – 200 g;
vanilla sugar – 10 g.

Cooking method:

Combine all ingredients specified in the recipe.
Beat with a mixer until fluffy.
Before assembling the sponge cake, place the sour cream mixture in the refrigerator.

Time: 30 minutes + 20 minutes.
Number of servings: 1.
Calorie content of the dish: 236 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

At first glance, it may seem that curd cream is as easy to prepare as sour cream. But this recipe more complex, it is a mixture of custard with a curd base. It's better to take the fat one homemade cottage cheese, if it does not conflict with your diet. It is softer in texture, does not roll into lumps and is not grainy, unlike low-fat varieties. Milk fat content is standard 2.5%. You can make your own powdered sugar at home.

Ingredients:

fat cottage cheese – 500 g;
milk – 100 ml;
powdered sugar – 120 g;
butter – 10 g;
starch – 5 g;
vanilla essence – 5 ml.

Cooking method:

Press the cottage cheese through a fine sieve to remove any lumps.
In a saucepan, combine milk, half the powdered sugar and starch.
Add butter and heat over low heat.
Bring the mixture to a boil, stirring continuously with a whisk, and simmer for another 2 minutes until the mixture thickens well.
Cool the resulting mixture to room temperature, stirring occasionally with a whisk.
Meanwhile, puree the cottage cheese with a blender with the remaining powdered sugar until smooth and creamy.
Add vanilla essence, pour in the cooled custard and stir with a spatula until smooth.
Place the mixture in the refrigerator for 20 minutes to let it set, after which you can begin assembling the cake.

Yogurt

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 155 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

To prepare a yoghurt cream base, you need to stock up on natural Greek yogurt without all kinds of additives. The fat content of this fermented milk product can also vary. It is better to give preference to yogurt with mass fraction 1.5% fat, so the layer will be less caloric. Condensed milk can be taken either raw or boiled; in the second case, the cream will be denser. If you want to achieve a bright chocolate taste, then double the amount of dark chocolate.

Ingredients:

natural Greek yogurt – 500 g;
condensed milk – 200 g;
dark chocolate – 50 g.

Cooking method:

Break the dark chocolate into pieces, melt in a water bath, stirring occasionally, then cool to room temperature.
Combine yogurt with condensed milk, beat with a mixer until creamy.
Place about two tablespoons of yogurt mixture into a container with cooled chocolate and stir.
Place the chocolate-yogurt mixture back into the yogurt and stir it in gently.
Before assembling the cake ready mass place in the refrigerator for 2 hours to harden.

Buttercream Charlotte

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 417 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Excellent buttercream for sponge cake - Charlotte. It tastes great with sponge cakes. The mass turns out high-calorie and dense, thanks to a large number butter included. The cream base is ready for layering the cake immediately after cooking; it does not need to be cooled. Otherwise, the mass will become thick and difficult to apply to the cakes.

Ingredients:

butter – 200 g;
sugar – 180 g;
milk – 120 ml;
vanilla essence – 5 g;
eggs – 1 pc.

Cooking method:

Pour the milk into a saucepan, mix with 100 grams of sugar and place on the fire until it boils.
Separately, mash the egg with the remaining sugar.
When the milk boils, pour a third of it into the egg mixture and stir with a whisk.
Return the mixture back to the saucepan and place over low heat.
Bring the contents of the saucepan until thickened, constantly stirring with a spatula.
Remove milk syrup from the heat, pour into a clean bowl and cool; the consistency of the syrup should resemble condensed milk.
Beat softened butter until fluffy.
Without ceasing to beat, add milk syrup one tablespoon at a time.
Finally, add vanilla essence and beat a little more.
Charlotte does not need to be chilled before assembling the cake.

Cream for biscuit made from condensed milk and butter

Time: 10 minutes.
Number of servings: 1.
Calorie content of the dish: 376 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Another delicious cream for layering butter-based sponge cake. It also contains boiled condensed milk or toffee, which makes the mass denser in texture. This combination is diluted with heavy confectionery cream 33-36%. It is important to beat them well cooled, then the mass will be more airy. Confectioners recommend cooling not only the cream, but also the bowl with the whisk before whipping.

Ingredients:

confectionery cream – 250 g;
boiled condensed milk – 250 g;
butter – 100 g.

Cooking method:

Beat cold cream with a mixer until stiff peaks form.
Separately, beat soft butter with boiled condensed milk until fluffy, at least 5 minutes.
Add whipped cream to the resulting mixture and gently mix with a spatula until smooth.
If you are not planning to decorate the cake right away, then put the cream in the refrigerator and set it to room temperature before applying.

Light cream for sponge cake made from proteins

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 268 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Italian meringue is a light creamy base made from proteins, which is perfect for layering and decorating many desserts, including sponge cakes. The recipe is not particularly easy, it is important to adhere to the proportions and temperature regime syrup, which is a component of meringue. To prepare it, it is better to get a special culinary thermometer. In this case success Italian meringue guaranteed.

Ingredients:

sugar – 170 g;
water – 30 ml;
vanilla essence – 5 ml;
egg whites – 2 pcs.;
lemon juice - a few drops.

Cooking method:

Place egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, stir and place over moderate heat.
At this time, start beating the whites at high speed, about 5-10 minutes.
It is important not to overbeat the whites, otherwise the mass will begin to fall when the whites beat into a stable foam; reduce the mixer speed.
When the syrup heats up to 120ºC, remove the saucepan from the stove and slowly pour the syrup into the egg whites in a thin stream, constantly whisking with a mixer at low speed.
After adding the syrup, beat the mixture for another 5 minutes, it should acquire a characteristic glossy shine.
Finally add vanilla essence.
The mixture is immediately ready for decorating the cake.

Creamy

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Light butter cream for sponge cake soaks the cakes well, while holding its shape and not spreading due to the addition of gelatin. Can be used instant gelatin, or sheet, but it is important to adhere to the rules for dissolving the gelling agent indicated on the packaging. Dissolved gelatin instantly sets in the cream base, thanks to the low temperature of the cream, so the mass is immediately ready to be sandwiched between sponge cakes.

Ingredients:

confectionery cream – 200 ml;
powdered sugar – 100 g;
water – 100 ml;
gelatin – 10 g;
vanillin – 2 g.

Cooking method:

Soak instant gelatin in water.
After 15 minutes, heat it until completely dissolved, set aside to cool.
At this time, whip the chilled confectionery cream into a stable foam.
Without ceasing to beat, gradually add all the sugar.
When the sugar is completely dissolved, add vanillin.
Continuing to beat the mixture, slowly add all the gelatin.

Time: 15 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 317 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The famous cream cheese is suitable not only for making American cheesecake, but also for layering sponge cakes. It is prepared on the basis cream cheese. This could be Philadelphia cheese, mascarpone, ricotta, or any other type of cream cheese you happen to have. The mass turns out airy with a characteristic creamy taste. Cream base is often enriched with synthetic or natural vanilla.

Ingredients:

confectionery cream – 350 ml;
cream cheese – 200 g;
powdered sugar – 70 g;
vanilla essence – 5 ml.

Cooking method:

Combine cream cheese, powdered sugar and vanilla essence, beat with a mixer until smooth.
Separately, whip the cold cream until stiff.
Fold the whipped cream into the cream cheese and gently fold in with a spatula, repeating the folding motion from bottom to top.
Before assembling the cake, place the mixture in the refrigerator to harden.

Caramel

Time: 40 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 427 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

The caramel-based sauce holds its shape well, especially when chilled, so it can be used not only for layering sponge cakes, but also for creating all kinds of patterns. Caramel cream This recipe turns out very sweet, so it is best to sandwich unsweetened or low-sweet sponge cake layers. The sauce has a pleasant caramel color, which makes appearance dessert is more advantageous.

Ingredients:

confectionery cream – 300 ml;
sugar – 200 g;
butter – 150 g;
vanillin – 2 g.

Cooking method:

Pour sugar into a small, thick-bottomed saucepan and place over medium heat.
The sugar should completely melt and acquire a characteristic caramel (brown) color; when this happens, remove the caramel from the heat.
Heat the cream separately, you can use the microwave.
Pour the hot cream into the caramel in a thin stream, stirring constantly.
Send the mixture over low heat and cook until slightly thickened.
To allow the sauce to cool faster, pour it into another clean container.
If stones from hardened sugar form during cooking, it is better to strain the sauce through a strainer.
Cool the homogeneous sauce without grains a little.
Separately, beat the softened butter until fluffy and white.
Introduce to it gradually the whole caramel sauce, without ceasing to beat, add vanillin at the end.
Send the finished sauce to harden on the refrigerator shelf, then brush the cakes with it.

Fruit

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 203 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

A creamy base with the addition of fruits and nuts is one of the universal fillings for desserts. Fruit cream takes on the desired color depending on what fruit or berries you use. To prepare such a creamy layer, you can use both fresh and frozen berries. The ideal fruit is a banana, it is very sweet in itself, its structure slightly thickens the main composition. You can experiment with other fruits and nuts.

Ingredients:

confectionery cream – 300 g;
strawberries – 200 g;
bananas – 200 g;
sugar – 75 g;
crushed pistachios – 40 g.

Cooking method:

Grind strawberries with sugar.
Add banana pulp and puree in a blender.
Add cold cream and beat the mixture well with a mixer.
Finally, add the chopped pistachios and mix gently with a spatula.
If the cream is too liquid, cool it well before applying.

With ricotta

Time: 20 minutes + 2 hours.
Number of servings: 1.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The creamy layer based on ricotta cheese has a delicate creamy taste and vanilla aroma, thanks to the addition of this spice extract. In addition to cheese, the recipe calls for heavy confectionery cream. It is important not to overbeat them, otherwise they may curdle when combined with the ricotta. This version of the cream layer goes well with fruit and berry puree. You can add to it chocolate drops And different kinds nuts

Ingredients:

confectionery cream – 200 ml;
ricotta cheese – 400 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Whip cold cream until stiff peaks form.
Separately, beat the ricotta with sugar and vanilla essence.
If desired, you can add a little fruit puree to give the mixture the desired shade.
Add the whipped cream to the cheese and gently fold in with a spatula until smooth.
Before assembling the sponge cake, place the cream base in the refrigerator.

Time: 30 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 227 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Mascarpone cream is another type of cream layer for sponge cakes based on cream cheese. If you add berry puree to the main composition, the layer will acquire a characteristic berry color, and the cake will sparkle with new colors. Fruit and berry puree will also complement the sweetness of the cream base. It is worth noting that additional cooling of the cream and equipment will allow you to whip it faster.

Ingredients:

confectionery cream – 375 ml;
mascarpone cheese – 360 g;
fruit puree– 100 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Pour the cream into a whipping bowl and send it to freezer together with a whisk for 15 minutes.
After this time, add mascarpone, sugar and vanilla essence to the bowl.
Begin beating on low speed, gradually increasing until stiff peaks form.
At the end add fruit puree of banana, raspberries and strawberries.
Gently stir the mixture until smooth.
Place in the refrigerator before applying.

Chocolate cream ganache

Time: 20 minutes + 6 hours.
Number of servings: 1.
Calorie content of the dish: 426 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

IN confectionery ganache is a thick cream for sponge cake and other chocolate-based desserts. It sits for a long time, about 6-8 hours, and as a result it turns out very thick with a characteristic chocolate taste and aroma. To highlight or diversify the taste, a few drops of alcohol, such as cognac, are often added to the ganache. In addition, strengthen chocolate taste You can use cocoa powder.

Ingredients:

confectionery cream – 250 g;
dark chocolate – 200 g;
butter – 75 g;
liquid honey – 40 ml;
instant coffee – 20 g.

Cooking method:

Mix cream, instant coffee and honey in a saucepan, place over moderate heat and bring the mixture to a boil.
Place butter and finely chopped dark chocolate in a deep bowl.
Pour hot cream into a bowl in a thin stream, stirring with a spatula.

Biscuit is perhaps the simplest and most versatile baked product for creating a dessert. Cakes and pastries are assembled from sponge cakes, from thin layers biscuit dough roll the rolls. Yes, and regular, cooked on a quick fix, a biscuit can decorate any tea party.

Cream is the most delicious part of any dessert. It impregnates biscuit dough, filling it with additional sweetness and special taste. A dry sponge cake coated with cream becomes softer and more tender; you can not only fill desserts with cream mixtures, but also decorate them. Often prepared according to special recipe creams are used to prepare the surface of cakes before decorating with mastic.

The selection contains the simplest recipes for biscuit creams, using which you can quickly create your own original dessert.

General cooking principles simple creams for biscuits

There are many complex and simple options biscuit cream. A properly selected recipe is by no means everything. To make the cream tasty, fluffy and homogeneous, you must comply with the basic requirements. All products for cream must be exclusively fresh and of high quality. Strict adherence to technology and recommended temperature conditions are also mandatory.

. Protein creams. Since the creamy mass is not subjected to heat treatment, it is recommended to thoroughly wash off the dirt from eggshells warm water, and the best way to do this is using soda. You should break the shell carefully, trying not to damage the film holding the yolk - even the smallest amount of it, if it gets into the whites, will interfere with high-quality whipping.

.Custards. The basis is this creamy mass you need to cook in a non-enamel pan and it is advisable to ensure that the container has a double bottom. To stir, it is recommended to use a wooden spoon with long handle. Surface hot base or already finished cream, before cooling, lightly sprinkle with fresh powdered sugar or cover with film. If this is not done, the surface will become weathered and covered with a dry film (crust).

. Oil creams. Prepared with butter. It should be with the maximum available percentage of fat content and High Quality. Otherwise, when whipping, it may separate. Before using the butter, be sure to keep it warm for some time to soften it.

. Butter creams. Prepared by whipping cream with various additives. The main requirement is the use of high-quality, fatty, 35% cream. When using a product with reduced fat content, the cream will turn out liquid.

. Sour cream. The cooking principle is similar to butter cream technology. The requirements for the main product are identical - freshness, quality, high fat content. The higher this indicator, the thicker and more stable the cream.

. Curd cream. The fat percentage doesn't really matter. The main requirements are for the quality and graininess of the cottage cheese. It is advisable to take a non-dry, elastic product.

The process of whipping any cream should occur gradually. Initially using the minimum speed of the mixer. The speed should be increased gradually. If in the process of whipping cream based on cream or fermented milk products curdling occurs, the mass is placed on a sieve lined with gauze. Try to beat again only when all the liquid has disappeared.

IN simple creams for biscuits you can add any flavorings. It can be vanilla, berries, chocolate, cocoa, chopped citrus zest, nuts. For tinting, you can take berry or vegetable juice, factory-made food dyes.

Simple custard for sponge cake with condensed milk

Ingredients:

Tile white chocolate- 100 gr.;

A teaspoon of vanilla sugar;

Two spoons of regular milk;

180 gr. butter, preferably 72% butter;

300 gr. whole condensed milk.

Cooking method:

1. Break the chocolate into pieces and place in a bowl. Add a third of the butter and place in a water bath. Stirring, heat until the chocolate is completely melted in the melted butter.

2. Pour into the oily mass regular milk and continue to heat, still stirring, for 2 minutes. Remove from the bath and set aside for five minutes to cool.

3. In a separate bowl, beat the remaining butter with condensed milk until smooth. Add the cooled butter mass, vanilla - mix thoroughly with a mixer.

Simple biscuit cream: chocolate ganache recipe

Ingredients:

Cream with a fat content of at least 22% - 400 ml;

Creamy natural, high-quality butter - 50 g;

450 grams 96% chocolate.

Cooking method:

1. Break the chocolate bar into squares, cut them into smaller pieces with a knife and put them in a bowl.

2. Warm the cream over medium heat. Do not boil; as soon as the first bubbles rise - signs of boiling - remove the cream from the stove and pour into the chocolate. Leave for two minutes.

3. Monitor the temperature of the cream. If they are not hot, chocolate lumps will appear, which are impossible to get rid of. The ganache will have to be strained.

4. Add softened butter to the chocolate melted in the cream and mix everything thoroughly with a mixer.

5. Chocolate ganache ready. It can be used immediately if needed to coat the surface of the cake. To frost the cakes, place the ganache in the refrigerator for half an hour - it will become denser and softer.

Simple biscuit cream with caramel flavored cream

Ingredients:

Unrefined sugar - 200 gr.;

150 gr. frozen homemade cream or butter;

Liquid cream, fat content not lower than 22% - 300 ml;

Vanilla powder.

Cooking method:

1. Distribute the sugar evenly over the bottom of a thick-walled saucepan. Place the container on low heat. Stirring, heat, waiting for the crystals to completely melt, then boil a little more so that the syrup acquires a beautiful brownish tint.

2. At the same time, at minimum heat, warm up the cream.

3. While actively stirring the sugar syrup, pour hot cream into it in a thin stream. Pieces of caramel may form, do not stop heating, they will dissolve on their own.

4. When the creamy mass begins to thicken, remove the saucepan from the stove and pour the contents into a bowl. Cool slightly, then strain and place in the cold for a while. Take it out when the consistency becomes similar to a thick sauce.

5. In a separate bowl, beat the softened butter until shiny. Then, without stopping whisking, add the caramel mass one teaspoon at a time.

6. This cream is good not only for coating sponge cakes, it can also be used to decorate ready-made desserts. The cooled cream holds its shape well and does not flow when left indoors for a long time.

Simple cream for sponge cake made from sour cream and butter

Ingredients:

Homemade, unthickened sour cream - 200 gr. (you can take the factory one, 30%);

Half a glass of sugar;

200 gram pack of high-fat butter.

Cooking method:

1. Remove the butter from the refrigerator in advance. After warming up to room temperature, cut it into thin slices and add to the sour cream.

2. Gradually adding sugar, beat the sour cream until smooth. The result should be a non-spreading, fluffy mass.

3. Before applying to the biscuit, be sure to cool the sour cream in the refrigerator.

Simple cream for biscuit on whites under mastic

Ingredients:

Eight proteins;

Half a kilo of sweet butter;

400 gr. sugar.

Cooking method:

1. Beat the whites until fluffy with a small pinch of salt. In the process, gradually add sugar to the proteins.

2. Place the resulting air mass in a water bath. While whipping, warm up slightly (up to 30 degrees). Then remove from the stove and continue whisking for another quarter of an hour.

3. Beat the butter separately and transfer the mixture to the whites. Using a mixer, we achieve homogeneity of the protein cream.

4. The cream is well suited for coating a dessert if you plan to decorate it with mastic. When in contact with such a surface, jewelry does not melt or slide down it.

Simple chocolate cream for sponge cake: recipe with cocoa

Ingredients:

Half a liter of milk;

90 grams of starch;

Two spoons of cocoa powder;

Half a glass of sugar;

Butter, 72%, butter - 30 gr.;

1 gram vanilla powder.

Cooking method:

1. Pour 300 ml of milk into a large non-enamel saucepan and place on low heat. Warming up, add cocoa to the milk, a pinch fine salt, sugar. Add chopped butter and mix well. Bring to a boil, then continue to cook on lower heat for about three minutes. Stir the cream base constantly - it may burn.

2. Dissolve starch in the remaining cool milk. Stirring the hot mixture intensively, pour in the starch mixture in a thin stream, bring the thickening cream to a boil and immediately remove from the stove.

3. After letting it cool a little, add vanilla to the chocolate cream. Leave until completely cooled, covering the surface of the creamy mass with film.

Simple cream for sponge cake with mascarpone

Ingredients:

Fat, 33%, cream - 300 ml;

250 gr. cheese, Mascarpone variety;

Five tablespoons of sugar (125 grams).

Cooking method:

1. Move the package of cream from the general compartment of the refrigerator to the freezer for a quarter of an hour.

2. After cooling, pour the cream into a clean bowl, add sugar and beat.

3. We carefully monitor the process, trying to avoid switching to maximum speed. If you vigorously whip the cream, it can quickly turn into butter.

4. Having received a fluffy mass, add mascarpone and, using a mixer, slowly mix the cheese with the creamy base.

Simple cream for dark cottage cheese biscuit with cherry flavor

Ingredients:

Non-grain 9% cottage cheese - 300 gr.;

Small lemon;

Half a liter of 22% cream;

20 gr. instant (granulated) gelatin;

Powdered sugar - 125 gr. (5 tbsp);

Cherry juice - 70 ml;

300 gr. pitted cherries.

Cooking method:

1. For the cream, you can take fresh, frozen or canned own juice cherries. Frozen berries are thawed in advance in air at room temperature, from fresh cherries remove the seeds.

2. Fill the gelatin with warm water so that it completely covers it, and leave until the desired moment. The granules should swell well.

3. Pour boiling water over the lemon and wipe dry. Using a fine grater, scrape the zest from the citrus, then cut the fruit and squeeze out the juice. We filter out the remaining pulp and remove any seeds that are caught in it.

4. Whip the chilled cream until fluffy.

5. Grind the cottage cheese using a thin metal sieve. Add powdered sugar and mix thoroughly.

6. Separate three spoons curd mass, mix it with gelatin and, transferring it back, mix. Let's put lemon zest, pour out Cherry juice, freshly squeezed citrus juice and blend until smooth with a blender. You can use a mixer.

7. Gently fold whipped cream into the resulting cream base. Set one third of the prepared cream aside, and mix the remaining cream mass with the cherries.

8. Coat the biscuit cakes with cream containing berries, and coat the sides and top of the dessert with the one without cherries.

Tricks for preparing simple biscuit creams - useful tips

Whisking the cream is tedious. A mixer or blender will help to significantly speed up and facilitate the process.

You should not use aluminum containers to prepare the cream. The creamy mass may acquire a characteristic metallic taste and darken. The best dishes There will be glass containers for whipping the cream mass.

Do not keep the oil warm. It should just soften a little, not melt. If the fat begins to shine and float, return it to the refrigerator to harden a little.

If you forgot to take the butter out of the refrigerator in advance, grate it on a coarse grater. The fat will quickly soften, and in just five minutes it will be possible to prepare cream from it.