Almost all people, especially those with a sweet tooth, love cakes and baked goods. A properly prepared cream filling will give the dessert a zest and wonderful taste. After all, cream is needed for juiciness and amazing taste. We will talk specifically about coffee cream, as it combines tartness and tenderness.
Method No. 1
This recipe is perfect for making chocolate sponge cake. The cream comes out delicate and very airy.
- cream – 500 ml;
- milk – 1.5 l;
- brewed strong coffee (cold) – 120 ml. To prepare this cream, we recommend buying the following brands of coffee: Julius Main or Lavatsa.
- eggs – 2 pcs.;
- corn starch – 70 g;
- egg yolks – 5 pcs.;
- sugar – 240 g.
Preparation:
Pour the milk and cream into a saucepan, mix everything, put on low heat, stirring. Bring this mixture to a boil. Beat the egg yolks with sugar and eggs not very expressively. You need to get a foamy mass. It must be mixed with corn starch. Pour the warm milk-creamy liquid into the egg mixture, stirring vigorously.
Pour in the coffee and stir to obtain a homogeneous consistency. Place the resulting mixture over low heat and simmer until thickened, without bringing to a boil. After cooling the finished cream, you can grease the cakes.
Method number 2
A wonderful combination of ingredients. It's very easy to prepare. This cream is wonderful for cakes.
- strong coffee – 250 ml;
- egg yolks – 3 pcs.;
- sugar – 180 g;
- low-fat cream – 350 ml;
- gelatin – 15 g.
Soak the gelatin powder in 100 ml of cold water and leave for a few minutes. Mix chicken yolks with sugar. Then place in a water bath until the sugar is completely dissolved. Add coffee and gelatin to this mixture.
Heat until smooth and then cool. Mix whipped cream with coffee preparation. All! The delicious cream is ready to pour over the cakes. Place the finished dish in the refrigerator for 2–4 hours to completely harden.
Method number 3
For this preparation you need to take the following ingredients:
- sugar – 45–50 g;
- milk – 50 ml;
- chicken egg – 1 pc.;
- margarine or butter – 150–230 g;
- a bag of vanilla sugar;
- coffee – 25 g.
Instead of coffee, you can take cocoa powder.
To make this aromatic cream, you need to boil milk along with sugar. Pour this mixture in a thin stream into the beaten egg in a blender. Beat until cooled, gradually adding butter or margarine. Add black coffee to the cold mixture.
Video: recipe for coffee cream:
Method number 4
This cream will ideally complement a chocolate and coffee cake.
- dark or milk chocolate – 140 g;
- butter – 100 g;
- egg -2 pcs.;
- vanillin – 10 g;
- powdered sugar – 60 g;
- coffee – 25 g.
Melt the chocolate in a water bath and set it aside to cool on its own. Beat the butter until fluffy and light. Add egg yolks and vanillin to this mixture. Beat for about four more minutes.
Pour in the powdered sugar and stir until a homogeneous mass is formed. Dissolve coffee in one tablespoon of boiled water. Add coffee and chocolate to the resulting mass, and beat everything together slowly with a mixer. The cream is ready.
Method number 5
This recipe can be used for custard products.
- coffee – 15 g;
- egg – 4 pcs.;
- milk – 500 g;
- wheat flour – 30 g;
- sugar – 230 g;
- potato starch – 25 g;
- butter – 200 g.
Pour a small amount of milk into a glass and set aside. Add coffee to the rest of the boiled milk. Using a mixer, beat the yolks and sugar until a fluffy consistency is formed. Add flour and beat again.
Add starch and butter to coffee with milk, mix and pour into the whipping mixture. Boil the prepared mass, simmer a little and add cold milk. This procedure can be done in a water bath. Leave to cool. Coffee milk cream is ready to use.
Bon appetit!
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The most important component of any cake is the cream. If you want to surprise your family and friends, then try making a cake with coffee cream. Its bright taste goes well with any cakes: biscuit, shortbread, etc. To prevent it from being bitter, you need to add very little coffee. Additionally, add cocoa for a rich chocolate flavor.
Ingredients:
- Condensed milk - 200 g.
- Butter 82% - 300 g.
- Instant coffee - 1 tsp.
- Cocoa - 1 tbsp.
Step-by-step preparation of the recipe with photos:
Beat the softened butter with a mixer for 5-7 minutes. In order for the cream to be sufficiently fluffy, the butter must be sufficiently fatty and at least 82%.
Continuing to beat the cream, add condensed milk.
At the final stage, pour in cocoa.
Stir and beat for a couple of minutes with a mixer. The result should be a cream that is fluffy in consistency and melts in your mouth, which will soak the cake layers well in a couple of hours.
Delicious cakes to everyone!
Condensed milk cream with butter is suitable for preparing various cakes, filling pastries, and is indispensable for decorations. It's a pleasure to cook - even novice housewives always succeed.
It is interesting that a product such as condensed milk, which has always been perceived as domestic, was first patented in the USA in 1856.
American Gail Borden set himself the goal of coming up with a method to preserve food for a long time. The first experiment with meat was unsuccessful and he began to work with milk. The basis was taken from the experience of his friends who made fruit preparations using a vacuum frying pan. A year later, the first factories for the production of canned milk were opened. The product appeared in Russia only in the 19th century.
To prepare condensed milk cream, you need a minimum of ingredients and know a few culinary secrets:
- The butter should be removed from the refrigerator in advance so that it comes to room temperature.
- Beat until it turns white.
- You should not pour in all the milk at once - it is better to do it little by little, for example, with teaspoons.
- If you are preparing a cake for an adult company, you can add 1 tbsp to the mixture. l. cognac, rum or brandy. This will make the coffee taste more delicate with nutty notes. Ground nuts and chocolate pieces will add sophistication to it.
- To prevent the cream from being too sweet, you can add a drop of lemon juice into it.
- By adding milk powder and coconut flakes, you can give the creamy mass the taste of Bounty candies.
To make the cream tasty, you should choose the right condensed milk. It is necessary to pay attention to the composition. A quality product consists only of cow's milk and sugar. Don't forget about the expiration date.
Another important ingredient is butter. When choosing it, pay attention to the date of manufacture and fat content. For cream, oil with a fat mass fraction of 72% or more is more suitable. It should not contain vegetable fats that are present in the spread. To check the quality of a product in a store, do a hardness test - just press it on the packaging with your finger. If the mass is solid, it means there is no vegetable fat, which does not freeze completely even in the freezer.
The calorie content of the finished product is about 487.1 kcal/100g, so you shouldn’t get too carried away with it. However, there is no need to deny yourself the pleasure of eating a piece of cake with cream or a pastry.
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I suggest making an excellent oil-based coffee cream. This cream has a noticeable coffee aroma, so coffee lovers will like it. You can bake sponge or shortbread cakes, coat them with coffee cream - you will get a very tasty coffee cake. The cream holds its shape well, so it is suitable for decorating holiday desserts; it will make beautiful roses and leaves. To prevent grains of ground coffee from getting into the dessert, I advise you to use filters for your coffee maker. Please adhere to the specified product proportions and recipe directions for best results.
Many people love coffee-flavored baked goods. I'll tell you how to make coffee cream for a cake. It is best suited for soaking fluffy sponge cakes, and to a lesser extent for the rest of the dough. You can bake sponge cakes in the oven or slow cooker, coat them with coffee cream - you will get a very tasty coffee cake. The cream holds its shape well, so it is suitable for decorating holiday desserts; it will make beautiful roses and leaves. To prevent grains of ground coffee from getting into the dessert, I advise you to use filters for your coffee maker. In general, let's move on from words to action: here is coffee cream for cake, recipe with photos step by step. Please adhere to the specified product proportions and recipe directions for best results.
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Ingredients
- 2 chicken eggs;
- 300 grams of good quality butter;
- 300 grams of sugar;
- 50 grams of ground coffee.
What else do you need to make coffee cream?
- Turk for brewing coffee;
- spoon for stirring;
- container for beating eggs and then brewing cream;
- container for preparing dough;
- whisk for beating eggs;
- mixer for whipping cream.
How to make coffee cream for cake
First, let's brew freshly ground coffee. Grind the coffee beans in a coffee grinder; the grind should be very fine. Add ground coffee to the cream, bring to a boil, leave for 10-15 minutes so that the coffee brews and cools slightly.
We have unrealistically warm weather for the beginning of December. It's only 6, sunny and clear. Rare weather for the Siberian winter, and I don't miss the opportunity to go skiing. I love winter landscapes, and it doesn’t look like New Year is coming soon!
For the New Year I will bake a lot of different things: gingerbread cookies, cookies, newfangled cookies, and definitely CAKE! The most important cake this year. In addition, the fire monkey loves sweets and fruits, which means you can slow down with meat.
The recipe for the presented cream is excellent. Bright chocolate taste and coffee aroma. With all this splendor, it has a light creamy texture. This cream is perfect for cakes and pastries. Coffee and chocolate gourmets will not remain indifferent.
So, a little milk, boiled condensed milk, instant coffee, chocolate, sugar, cream or whipping cream.
Let's weigh out the chocolate. The rule is simple: the same amount of chocolate, the same amount of milk.
Place the milk, sugar and coffee in a saucepan and heat until the sugar dissolves, do not boil.
Add chocolate and stir until chocolate dissolves. Let it cool to room temperature.
Whip the cream to soft peaks.
Add boiled condensed milk and beat. Pour in the chocolate mixture bit by bit, whisking continuously.
Watch the cream so as not to overwhelm. Coffee-chocolate cream is ready.
Use cream as desired. Yes, even if you apply it to cookies, the cookies will turn into a cake.
Serve with tea or coffee and don’t deny yourself anything!
Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.
One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries; in addition, such a cream has proven itself well in creating various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.
But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows it to be used to decorate all kinds of confectionery products - as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.
There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.
When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.
The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!
If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.
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