Using a simple recipe, you can prepare a cake cream that is suitable for home and holiday baking. There are many cooking methods, you just have to choose.

A simple cake cream is made from egg whites

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

The easiest cake cream

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

Cooking method:

Make syrup from sugar and water.
Stir the mixture so that the syrup does not burn. When it boils, reduce the heat.
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.
Separate the whites from the yolks and beat with a mixer into a stable foam.
Pour the hot syrup in a thin stream into the container with the whites.
Beat the mixture until it becomes fluffy.

Ready protein mass use 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, 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.

Ready semolina porridge mix with the oil 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 milk to a boil and cool until 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 piggy bank. Based on them you can prepare unusual cream by adding food coloring, nuts or coconut flakes.

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbreads, mother's airy cakes.

And how wonderful it is if there is a little cream left and you can eat it just like that, scraping it off the pan with your finger!

It doesn’t matter that homemade cakes are sometimes not as beautiful as store-bought ones, but homemade confectioners can boast of such delicious creams!

Cake cream can be prepared at home from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can use whole condensed milk, which can also be boiled.

Depending on the main product and method of preparation, cake cream can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, cream and protein creams are considered universal, since such creams are not only used to coat cakes, but also to decorate cakes.

Sour cream and custard cream are used mainly for filling the cake., but if such creams are used to cover its surface, then be sure to sprinkle fried and then chopped almonds or walnut, or crumbs made from fragments and trimmings of cakes.

Custard ideally soaks not only delicate biscuits and honey cakes, it is, like no other, suitable for coating cakes baked from puff pastry. A striking example of this is “Napoleon,” beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on desire and taste.

Flavor the cream you can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the beating process.

Various colors of cream, which will be used for decoration, can be achieved by mixing various food colorings, also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice produces a yellow cream color.

A red color will be obtained if you pour a little pomegranate, cherry or beet juice.

Mixing red and yellow natural dyes, you can achieve orange color.

Beautiful Green colour achieved by adding sorrel or spinach juice.

Burnt dissolved in water granulated sugar or strongly brewed instant coffee, color the cream in Brown color.

Cream for cake at home - general principles of preparation

For getting delicious cream for a cake at home, you should take fresh, high-quality and only natural products.

There are many types of cake cream and they differ greatly in preparation methods.

Cake cream at home is usually prepared by initially mixing all the ingredients and then whisking them until the desired thickness and consistency.

There are types of creams for which the base is first brewed, which is then added hot or cooled during the beating process to the rest of the ingredients, or, conversely, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite: at the end of whipping, the result should be a homogeneous, thick mass that has increased several times. This, in fact, is the finished cream.

“Oblachko” – protein cream for cake at home

Wonderful protein airy cream, the filler of the puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, stir thoroughly and let the syrup boil. In this case, the heating of the stove should be turned on to the maximum, and to prevent the syrup from burning, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to low and continue cooking.

3. While the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the whites whip faster, add a little citric acid. You can squeeze a couple of drops of lemon juice.

4. Now let’s check the readiness of the cooking sugar syrup. To do this, drop a little of it into cold water and take the ball formed from it with your fingers. If the ball is dense and does not wrinkle, but is not very hard, then the syrup is ready.

5. Take a container with whipped egg whites and begin to beat them again, while very carefully pouring in the syrup just removed from the heat, in as thin a stream as possible. Do not stop whipping until you have poured in all the hot sugar mixture, otherwise the whites will curl and the cream will not work out.

6. Ready cream Use immediately after preparation, as it hardens very quickly.

Protein, steam bath, cream for cake at home

Ingredients:

Five proteins;

200 g yellow, unrefined sugar;

A pinch of lemon juice.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator to cool for at least half an hour.

2. Add lemon to the chilled whites and begin to beat slowly. First, you should beat the whites with a fork, and when you see that bubbles have begun to form in the protein mass, move the container to a steam bath and continue beating with a mixer or a low-speed hand blender, gradually increasing the speed. Be sure to note that the bath is a steam bath, not a water bath!

3. The container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the whites will not have time to whip and cook.

4. When the mass begins to turn white, add the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness can be easily determined by the slowdown of the mixer rotation.

5. Remove the container with the cream from the heat and beat vigorously for another ten minutes.

Butter "Charlotte" - cream for cake at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg – 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp. brandy, cognac, or strong, tart wine (“Madera”).

Cooking method:

1. Mix a third of the milk with the entire portion of sugar, add a loose egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk into the mixture, boil and, reducing the heat to low, keep at a low simmer for five minutes.

3. Remove from heat, cool slightly and strain while hot through a sieve or colander. Cool to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you have a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar – 5 grams;

teaspoon white muscat wine.

Cooking method:

Ingredients:

Half a liter of fatty (or homemade) sour cream;

Vanilla sugar;

300 grams of bulk sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, add all the granulated sugar and beat until its crystals dissolve and it becomes quite fluffy and thick mass.

Cream for cake at home - cooking tricks and useful tips

Do not whip cream enamel dishes. Because when whipping, the enamel may break off and pieces of it will fall into the cream.

Whipping any cream begins with low intensity, then increasing the speed of whipping.

Protein cream, whipped in aluminum cookware, may darken. To prepare this cream, it is best to take a thick-walled glass or earthenware container.

If you don't separate the yolks from the whites well, you won't be able to beat the egg white cream. Fat that accidentally gets into the bowl can also interfere with whipping.

If you keep fresh sour cream or cream in the refrigerator for a day, the cream prepared from them will whip up much easier and faster.

If the sour cream does not whip well, place it in a sieve, the bottom of which is lined with gauze. The excess liquid will come off and the cream will quickly whip up.

If you initially add half of one raw milk to sour cream egg white, it will whip up very quickly.

It is best to brew the custard base in a thick-walled pan, in this case it will not burn.

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 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 place in a water bath or very hot small fire.
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 corn starch
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, 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

Rub it egg yolks(4 pcs.) with sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), 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 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 little by little and lemon juice.

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 barely set, that is, did not have 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 sponge cake 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 egg 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(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. IN pastry bag apply a little at a time, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature while decorating, provided that the apartment is not hot.

It is hardly possible to imagine a cake that does not have delicious cream. Cream, jam, sour cream, cottage cheese, condensed milk and other ingredients are usually used as the basis for preparing a sweet layer. After reading today's article, you will learn how to make cake cream without butter.

Coconut layer on water

Cream prepared according to this recipe, it turns out quite sweet and thick. It is distinguished by its pleasant exotic taste and aroma. Therefore it is ideal for lubrication sponge cakes. To make this butter-free cake custard, you will need a simple set of ingredients and some free time. Your kitchen should have:

½ cup sugar.
3 tablespoons coconut milk powder.
A couple of glasses of settled water.
3 tablespoons of premium wheat flour.

This cake cream is prepared extremely quickly and easily without butter. Combine a glass of water and sugar in a saucepan. Everything is mixed and sent to the fire. While the syrup is heating up, pour the remaining water into another bowl and dissolve the flour in it and coconut milk. The resulting liquid is introduced into the boiling syrup in a thin stream, not forgetting to vigorously stir the contents of the saucepan.

The future cream for the cake without butter is boiled to the desired thickness and removed from the burner. After this, it is cooled and used for its intended purpose.

Lemon layer with mascarpone

This cream has a light and airy structure. It has a pleasant sour taste and is able to compensate for the sugary sweetness of the cakes. It is often used to soak biscuits. To prepare delicate cream For a cake without butter, check in advance that you have everything you need on hand. You will need:

250 grams of mascarpone.
3 tablespoons of any liqueur.
100 grams of powdered sugar.
Juice from a quarter of a lemon.
½ packet of vanillin.

This simple cake cream is prepared in just half an hour. Mascarpone, heated to room temperature, is combined with powdered sugar and vanilla and whipped until fluffy foam appears. Add lemon juice to the resulting mass and start working with the mixer again. Then the liqueur is sent there and whisked vigorously again. The resulting cream is placed in the refrigerator for half an hour and then used to grease the cakes.

Curd layer with berries

This simple cake cream goes perfectly with any cake layer. It can be used not only for coating baked goods, but also as an independent dessert. He has a pleasant berry aroma and delicate consistency. Its preparation does not require expensive and scarce products. All you need is:

200 grams of fresh cottage cheese.
3 tablespoons crystal sugar.
8 ripe berries strawberries
A teaspoon of vanilla sugar.

The washed berries are removed from the stalks and placed in a blender. Cottage cheese, sugar and vanillin are also sent there. Beat everything well until smooth. The resulting mass is put into the refrigerator, and after half an hour is used for its intended purpose.

Chocolate layer with yogurt

This cream has a consistency similar to sour cream. But, unlike the latter, it has a pronounced taste and aroma. This cream goes well with any baked base and consists of: minimum set components. To get it you will need:

50 grams of dark chocolate.
Half a kilo of natural Greek yogurt.
200 grams of condensed milk.

First of all, you need to tackle the chocolate. It is broken into pieces, melted in a water bath and cooled. In a separate bowl, beat yogurt and condensed milk until they acquire a creamy consistency.

Gently add into the resulting mass liquid chocolate and mix carefully with a wooden spatula. Place the finished cream for the cake without butter in the refrigerator. After a couple of hours it can be used to grease the cakes.

Milk-based layer

This is one of the simplest and budget options. It is perfect for frosting almost any cake. To prepare it you should have on hand:

60 grams of premium wheat flour.
600 milliliters of cow's milk.
200 grams of crystalline sugar.
25 g cocoa.

Pour sifted flour into a saucepan. Dry cocoa and sugar are also added there. Milk is gradually poured into the resulting mixture, remembering to stir constantly to prevent the formation of lumps. Then the saucepan with all the ingredients is placed on the stove and brought to a boil. Immediately after appearance big bubbles cream for cake with milk without butter, remove from heat, cover cling film and cool. After it has cooled completely, you can start greasing the cakes.

Creamy layer

This impregnation contains relatively many ingredients. She represents successful combination whipped cream and custard milk cream. To avoid any unpleasant surprises, check in advance that you have everything you need on hand. This time your home must have:

250 milliliters of cow's milk.
60 grams of sugar.
Yolks from two medium eggs.
30 grams cornstarch.
½ teaspoon vanilla essence.
250 milliliters 33% cream.
A tablespoon of powdered sugar.
Standard dark chocolate bar.

First you need to do custard. To prepare it, combine milk and half the available sugar in a saucepan. All this is sent to the stove and brought to a boil, remembering to stir.

In a separate container, grind the starch, egg yolks and remaining sugar. Boiled milk is immediately removed from the burner. A third of the resulting liquid is poured into the yolk mass and mixed well. Then it is returned to the saucepan and whisked. The container is again placed on the stove and its contents are brought to a boil. After the first bubbles appear, you can turn off the heat and add the chocolate broken into pieces. The finished custard is covered with plastic wrap and refrigerated for several hours.

In a separate bowl, whip cream with vanilla essence. Shortly before the process is completed, add a tablespoon of powdered sugar and continue whisking until stable peaks form. Gently fold the whipped cream into the completely cooled custard and stir gently until smooth. If desired, you can add pieces of fruit or berries to this layer.

Some novice cooks often ask themselves this question: “What kind of cream would be best to use for this?” And to avoid this question, I decided to write this article, where, based on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order for it to confidently stay inside.

Take for example: too liquid cream, in this case, it will flow under the weight of the cakes, especially if they are heavy and thoroughly soaked. Also, the cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today’s article we’ll look at the recipes for the most delicious creams For sponge cake, which have been personally tested by me and my friends more than once. Certainly taste qualities All recipes will be different, but for this I will try to explain as clearly as possible what the final product will be and you can choose the one you like best. I also recommend studying.

If you follow all the recommendations listed, you will get a tender mass that can be supplemented with sour cream or butter. I would like to note that this filling turns out to be very light. And besides, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

Butter 82.5% - 180 g
condensed milk - 120 g
cognac - 1 tsp
vanillin optional.

Cooking method:

First of all, we prepare everything necessary products, after which we start cooking. Place the softened butter in a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanilla if desired and one teaspoon of cognac. Then we bring it to a homogeneous state.

Cognac gives not only subtle and pleasant aroma, but the taste is simply amazing.

Then we put this wonderful cream in the refrigerator for 10-12 minutes, and then use it for its intended purpose.

How to make cream from sour cream

There are several good ways how to cook at home sour cream filling for the cake. One of them will be presented in this article.

Ingredients:

Sour cream 20% – 680 g
sugar - 150 gr
butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably overnight or for 5-7 hours, hang the sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer or in a food processor.

Now add the cooled butter in small portions to the whipped butter. sour cream mixture and bring to a homogeneous state.

This is such a soft and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake sponge cake. The fudge had to be prepared for him from the ingredients that were in the refrigerator - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

Dark chocolate – 400 gr
cream - 400 gr.

Cooking method:

Pour the cream into a saucepan and place it over medium heat. Stirring constantly, bring to a boil and immediately remove from the stove.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until smooth.

After all the chocolate has dissolved, we place this mass in the refrigerator, but not in a set-and-forget-it way, but be sure to take it out every 10-15 minutes and stir it. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a thickness, where we beat for the first 1-2 minutes at low speed, and then at full power we bring it to a thicker consistency.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I most often use to make this dessert. Because it is suitable not only for sponge cakes and cupcakes, but also for eclairs, which generally turn out amazing!

Ingredients:

Mascarpone cheese – 300 gr
sugar - 150 gr
vanilla – 10 g
heavy cream - 600 ml.

Cooking method:

1. Place the prepared ingredients listed above in a deep bowl and begin to beat at low speed for 1.5 minutes.

2. Then gradually increase the speed and bring it to a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Preparing cream from boiled condensed milk

Ingredients:

Butter - 400 gr
boiled condensed milk - 400 g
regular condensed milk - 400 g
orange extract - 1 tsp.

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now we also add in parts boiled condensed milk and mix thoroughly.

Next we send regular condensed milk, one teaspoon of orange extract, or several teaspoons grated fine grater orange zest and beat again.

The finished filling is quite stable, suitable for both layering cakes and forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and aromatic. A win-win option that will appeal not only to little sweet lovers, but also to adults.

Bon appetit!!!