The most common cake cream. Delicious and easy to prepare creams for cakes

I love homemade ones. And even if you don’t have time to decorate them, they always taste excellent. And very often the question arises of what cream to prepare. I offer you several cake creams that are most often used.

1. Custard

We will need:

• 1 cup of sugar
• 0.5 l milk
• 2 tbsp. spoons of flour
• 4 yolks
• 1 teaspoon vanilla sugar

Preparation:

Grind the yolks with sugar, flour and vanilla until smooth. Bring the milk to a boil, cool slightly and carefully pour the milk into the eggs, stir. Next, put the mixture on the fire and cook, stirring, until thickened.

The cream is ready!

1. Custard

Another custard recipe. These recipes are very similar, choose which one you like best.

We will need:

• 1.5 cups milk
• 2 eggs
• 1 cup of sugar
• 2 teaspoons butter
• 2 teaspoons flour
• 1 teaspoon vanilla

Preparation:

In a saucepan, mix flour with eggs until lumps disappear.

Pour milk into another pan, add sugar and stir until it comes to a boil.

Pour the milk into the flour in a thin stream, stirring vigorously.

Place the saucepan with the cream on low heat and heat until thickened, stirring continuously. Do not bring to a boil!

Remove the thickened cream from the heat, add butter and vanilla sugar to it. Mix well and cool quickly (you can put it in cold water).

I use this cream for mine. Can also be used for rolls, eclairs and cakes.

1. Cream with condensed milk

We will need:

• 200 g butter
• 100 g condensed milk
• 2 yolks
• vanillin

Preparation:

Remove the butter from the refrigerator until it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.

To add flavor, add vanillin or 30-40 grams of cognac or liqueur to the cream.

1. Cream with condensed milk and butter

This is probably the simplest recipe for delicious cream.

We will need:

• 1 can of condensed milk
• 1 stick of butter

Preparation.

Beat softened butter and condensed milk until smooth. Cool the finished cream and coat or fill the cakes.

1. Universal oil cream

We will need:

• 1 pack of butter
• 4 eggs
• 1 cup of sugar
• 100 g powdered sugar
• a pinch of vanilla

Preparation:

Break the eggs into a thick-bottomed pan and mix them with sugar. Place the pan on low heat and cook, stirring constantly, until a thick mass is obtained. Remove from heat and cool, continuing to stir. In another bowl, beat the butter with powdered sugar and add to the egg mixture. For aroma, add a pinch of vanilla. Store the finished cream in the refrigerator. Buttercream should only be applied to cooled cakes!

1. Butter cream

Another option for buttercream. Very easy and quick to prepare and very tasty!

We will need:

• ¾ glass of milk
• 250 g butter
• 200 g powdered sugar
• 1 package vanillin

Preparation:

Boil the milk and cool it to room temperature. Add softened butter, powdered sugar and vanillin to it.

Beat the cream with a mixer at low speed until smooth. If you don't have a mixer, then beat with a whisk. I don’t recommend using a blender; it doesn’t whip the cream well.

The cream turns out pearlescent, delicate, lush with the aroma of vanilla.

1. Cream of semolina porridge

I often coated cakes with this cream when the children were little. It also resembles a little “bird’s milk”.

We will need:

• 1 glass of milk
• 2 tbsp. spoons of semolina
• 250 g butter
• 1 can of condensed milk or 1 cup of sugar
• zest of half a lemon

Preparation:

Pour a little cold milk into the semolina and stir so that there are no lumps. Then add all the milk and cook the semolina porridge over low heat, stirring constantly. The porridge should be thick. Beat the butter and sugar until white with a mixer at medium speed. Add the zest of half a lemon to the oil (if there is no lemon, you can add vanillin). Add the cooled semolina porridge and beat well again. The cream turns out soft, so put it in the refrigerator for a while.

Now you can decorate cakes, layer the layers, or serve as a separate dessert.

1. Coffee cream

We will need:

• 3 tbsp. spoons of sugar
• 1 glass of strong coffee
• 2 egg yolks
• 50 g butter
• 2 tbsp. spoons of flour
• 0.5 cups cream 20%

Preparation.

First, brew strong coffee: 2 tbsp. Pour a tablespoon of ground coffee into a glass of water and bring to a boil, stirring occasionally.

In a frying pan, brown 1 tbsp. a spoonful of sugar, add a little hot water and cook the syrup. Mix syrup with coffee. Browned sugar gives the cream a darker hue.

Beat the egg yolks with the remaining sugar, add flour, mix first with cold cream, then with coffee and heat until thick. Add oil and cool.

If you are using instant coffee, first brew the milk cream and then season it with instant coffee.

No home holiday can be imagined without the climax - serving a large and mouth-watering cake! Whether on occasion or not, a homemade cake is already a small celebration. A delicate dessert that melts in your mouth, generously smeared with delicious cream, will definitely delight your loved ones and surprise your guests. And each time you can use different cream recipes, even for the same cakes, to get a new taste and make these sweet moments of life more varied.

Delicious sour cream
Incredibly easy to prepare and surprisingly tasty, sour cream is ideal for almost any cake. Cakes coated with sour cream are good to serve at children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home using sour cream, we will need:

• sour cream with at least 20% fat content - half a kilo or 3 packages of 180 grams each;
  
• 1 cup granulated sugar or powdered sugar.
  

Preparing sour cream will take no more than 15 minutes:

1. Place the sour cream in a deep bowl, after draining the excess moisture.
   
2. Add sugar or powdered sugar to the sour cream.
   
3. Start beating with a blender with a whisk attachment or a mixer at maximum speed for 10-15 minutes.
   

To make the cream denser and more stable, you need to use richer sour cream. The best way to use sour cream is to spread it on a pancake cake or bird cherry sponge cake.

Delicate custard
Custard is thicker than sour cream, so it is more suitable for shortcrust pastry and sponge cakes. Due to the presence of eggs or egg yolks in it, the cream acquires a very appetizing color. For the classic custard recipe we will need:

• milk 2.5-3.2% fat - 2 cups;
  
• granulated sugar - 1 cup;
  
• chicken eggs - 2 pieces;
  
• flour - 3 tbsp.
  

Prepare the custard as follows:

1. Mix half the milk with eggs and flour.
   
2. Pour the second half of the milk into a saucepan, add granulated sugar and put on fire.
   
3. Stirring continuously, bring the milk to the boiling stage, but do not let it boil.
   
4. Add a mixture of cold milk, eggs and flour to the hot milk.
   
5. Without stopping stirring, wait until it starts to boil.
   

After this, remove from the heat and let it cool. As the cream cools, it will begin to thicken. Now you can grease the cakes with it and fill the eclairs. During the cooking process, you can add cocoa to create a chocolate custard.

Light curd cream
Creams based on fermented milk products are incredibly popular. They are surprisingly light and do not leave a heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home using cottage cheese, we will need:

• 2 packs of cottage cheese, 180 grams each;
  
• sour cream 20-25% - 3 tbsp;
  
• sugar or powder - 1/2 cup;
  
• butter - a tablespoon.
  

Curd creams are also particularly easy to prepare:

1. Place all ingredients in a deep bowl.
   
2. First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
   

Before using the finished cream, you need to taste it. Since cottage cheese has a sour taste, many may think that there is not enough sugar. You can add fruits to the curd cream or layer the cake with them along with the curd cream.

Universal oil cream
This is the most universal cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one piece won't do any harm. Before preparing the buttercream, you need to prepare the following ingredients:

• butter - 1 pack;
  
• condensed milk - half a glass.
  

Making buttercream is not particularly difficult:

1. The butter must first be removed from the refrigerator and left until softened at room temperature.
   
2. Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
   
3. Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
   
4. Continue beating until smooth.
   

You can add rum or cognac to the buttercream, as well as cocoa powder. It is well suited for decorating cakes and shortbread baskets: buttercream makes good flowers and other decorative elements.

Lush creamy cream
Whipped cream is used in many types of baked goods, it can be used to decorate cakes and serve as a dessert with fruit. Whipped cream based cream will go perfectly with sponge cakes. To prepare it we will need:

• heavy cream from 33% - half a liter;
  
• powdered sugar - 50-70 g;
  
• gelatin - 10 gr.
  

Cooking process:

1. Pour gelatin into a quarter cup of warm boiled water and leave for 1 hour.
   
2. Pour the chilled cream into a cold deep bowl.
   
3. Whip the cream until foam forms, gradually adding powdered sugar and gelatin.
   
4. Continue whisking until the cream becomes thick and strong.
   

Coat the cake layers with the finished cream and put them in the refrigerator to harden. Gelatin is added to the cream so that it holds its shape well and does not spread.

Anyone, even a novice housewife, can prepare cream for cakes using such simple recipes. Cakes made with homemade creams differ from store-bought ones both in quality and taste. And all because during the cooking process you put all your efforts and soul into them, and this certainly cannot be bought in any store.

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

Products:

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

How to cook:

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

Products:

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

How to cook:

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

Products:

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

How to cook:

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

Products:

1 can of condensed milk
1 stick of butter

How to cook:

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

Products:

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

How to cook:

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

6. Mascarpone cream cheese

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

Products:

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

How to cook:

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

7. “Custard”

Products:

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

How to cook:

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

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

8. Butter cream “Five Minute”

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

Products:

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

How to cook:

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

Bon appetit!

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different types of creams for decorating a cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All you have to do is pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

You don't have to be a culinary master to know how to make custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.

Custard - a simple recipe with milk

The easiest way to prepare cream for a cake.

What you will need:

• milk – 2 glasses;
• sugar – 1 glass;
• drain butter – 50 g;
• eggs – 2 pcs.;
• flour – 2 tbsp. spoons;
• vanillin – 1 teaspoon.

Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.

How to do without eggs

Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.

What you will need:

• milk – 2 glasses;
• sugar – 1 glass;
• flour – 5 tbsp. spoon;
• drain butter – 150 g;
• vanillin – 1 teaspoon.

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until thickened.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.

Biscuit cream

Another simple recipe for making delicious cream that can be added to a sponge cake.