How to make coffee cream for a cake. Coffee cream: recipe. How to make coffee cream, step-by-step recipe with photos

Coffee cream with cream, natural ground coffee and high-quality butter is the best butter cream for cake. You can bake sponge or shortbread cakes, coat them with coffee cream - it will turn out very tasty. 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. With coffee cream, ordinary cookies will turn into an exquisite dessert; all you have to do is brew a cup of strong coffee and enjoy life. So, let's prepare coffee cream - butter cream for cake and desserts. It will take 35 minutes to prepare. From these ingredients you will get 300 g. Ingredients: — cream – 150 ml; — coffee beans – 25 g; — granulated sugar – 150 g; — chicken egg – 1 pc.; – butter – 150 g.

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.

Mix granulated sugar and raw chicken egg.

Strain the coffee through a fine sieve or filter, mix with granulated sugar and egg until smooth.

Bring the mixture to a boil over low heat, stirring constantly; when the mixture boils, cook for 3-4 minutes, remove from heat, and place in the refrigerator to cool.

Beat softened butter until fluffy.

Add the cooled coffee brew mixture to the whipped butter in small portions, without stopping the mixer.

After the ingredients are combined with the butter, beat it for another 1-2 minutes. If during the beating process the mass separates, then simply place the pan in warm (not hot!) water for a few minutes, and then beat again.

If you are cooking

Oh, guys, I can’t believe I’m writing this, but I’ve finally matured: for many months I’ve been nurturing the idea of compiling all my favorite recipes for cream for sponge cake. And so, thanks to your numerous requests and entreaties :))) I finally decided to show off all the ins and outs of your cakes.

Biscuit cream is, of course, a relative concept here. The recipes that I will present below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

If you need a sponge cake for a cake, then by following the link you will also find .

And before we start with the recipes, I'll tell you something very important, which you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is a very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate chips.

We will need:

heavy cream 33-36%, cold - 200 gr.
ricotta cheese - 400 gr.
sugar - 3 tbsp.
vanilla extract - 1.5 tsp. ( can be found here )
fruit/berry puree - 40 gr. (optional)

Preparation:

Using a mixer, beat the cold cream until stiff peaks form.

Don't beat the cream too hard or it may curdle when you mix it with the ricotta.
In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Mascarpone cream

Perhaps this cream is the most frequent guest in my house. I use it not only for sponge cakes, but also for... And - this is actually space!

I change the fruit component of this cream and every time I get a completely new taste and color. But even without extraneous additives, cream with mascarpone excellent.

For this we need:

heavy cream 33-36%, cold - 375 gr.
mascarpone cheese - 360 gr.
sugar - 75 gr.
vanilla extract - 1.5 tsp.
fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk.

Additional cooling will help us whip the cream much faster.
Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

Before assembling the cake, put the cream in the refrigerator.

3. Cream cheese (cream cheese)

Grocery list:

curd/cream cheese - 200 gr. (type Hochland Cremette )
powdered sugar - 70 gr.
vanilla extract - 1 tsp.
heavy cream 33-36%, cold - 350 gr.

Preparing the cream:

Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
Separately, beat the cold cream until stiff peaks form.
Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

You will find more recipes for cheese cream in my article “”.

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from the Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

butter, softened - 250 gr.
condensed milk - 150 gr.
water - 50 gr.
egg yolks - 2 pcs.
cocoa powder - 12 gr.
vanilla extract - 1 tsp.

Recipe:

Bring the butter to room temperature (ideally 20ºC).
While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you run your finger across it.

Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean container and cool to room temperature.
Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.

Grocery list:

heavy cream 33-36%, cold - 250 gr. ( order )
butter, softened - 100 gr.
boiled condensed milk - 250 gr.

Make the cream as follows:

In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer buttercreams in your biscuits, then this recipe is for you.

Ingredients:

sugar - 180 gr.
milk - 120 ml
egg - 1 pc.
vanilla extract - 1 tsp.

Recipe:

Place 100 grams in a saucepan. sugar and milk, mix and put on fire until boiling.
Meanwhile, thoroughly grind the egg with the remaining sugar (80 g).
After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
Then return this mixture back to the saucepan and place on low heat.
Constantly stirring with a spoon, bring the mixture until thick (there should be a clear mark on the back of the spoon if you run your finger).
Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have a consistency similar to condensed milk.
Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each portion of syrup.
At the end, add vanilla essence and beat a little again.

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I'm not a big fan of cheesecakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

cottage cheese, dry and fatty - 500 gr.
milk - 100 ml
powdered sugar - 120 gr.
butter - 10 gr.
corn starch - 1 tsp.
vanilla extract - 1 tsp.

Recipe description:

We rub the cottage cheese through a sieve to get rid of lumps.
In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
Cool the resulting cream to room temperature, stirring occasionally with a whisk.
Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
Add vanilla essence and cooled custard into the curd mass and mix with a spatula until smooth.
If desired, we can add pieces of fruit or berries to the cream.
Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream we need the fattest sour cream.

Namely, we will need:

fat sour cream, 30% - 500 gr.
sugar - 200 gr.
vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

Before assembling the cake, put the cream in the refrigerator.

9. Yogurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out very tasty and unusual. The consistency is approximately like sour cream.

For the recipe we take:

dark chocolate - 50 gr.
natural Greek yogurt - 500 gr.
condensed milk - 200 gr.

If you want a more chocolatey taste or a firmer cream, double the amount of chocolate.

Cooking process:

Break the dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
Place 2 tablespoons of yogurt cream into a bowl with cooled chocolate and stir.
Transfer the resulting mixture back into the yogurt and gently mix with a spatula using folding movements.
Place the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

butter, softened - 200 gr.
powdered sugar - 200 gr.
white chocolate - 200 gr.
strawberries - 100 gr.

Recipe:

Cut the strawberries into small pieces, place them in a saucepan and simmer for 15 minutes or until the liquid has evaporated. Then remove from heat and cool.
Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
Beat the butter and powdered sugar with a mixer until fluffy (5-10 minutes).
Add cooled chocolate and mix. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate version. But vanilla with fruits or berries is also very good.

Compound:

milk - 250 ml
sugar - 60 gr.
egg yolks - 45 gr. (2 medium)
corn starch - 30 gr.
heavy cream, 33-35% - 250 ml
vanilla extract - ½ tsp.
powdered sugar - 1 tbsp.
dark chocolate - 100 gr. (optional)

Cooking method:

First, make the custard. To do this, bring milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
Lightly whisk the completely cooled custard and gently fold in the whipped cream with a spatula, folding it from bottom to top, achieving a homogeneous consistency.

You can add any fruits or berries you wish to the prepared Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

flour - 60 gr.
cocoa powder - 25 gr.
sugar - 200 gr.
milk - 600 ml

Preparation:

In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
When the cream begins to boil and many large bubbles appear, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein custard (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to worry about any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

egg whites - 55 gr. (about 2 pcs.)
a few drops of lemon juice
water - 30 ml
sugar - 170 gr.
vanilla extract - 1 tsp.

Cooking:

Place egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
At the same time, we begin to beat the egg whites at high mixer speed (5-10 minutes).

It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. Once the whites are whipped into a stable fluffy mass, reduce the mixer speed to medium.
When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

heavy cream, 33-36% - 250 g
liquid honey - 40 gr.
instant coffee granules or powder - 1 tbsp.
dark chocolate, 65-70% - 200 gr.
butter - 75 gr.

Recipe:

Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
Place finely chopped chocolate and butter in a bowl.
Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
Cover the ganache tightly with cling film and leave to brew for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of the very fresh cream recipes with amazing taste.

Required ingredients:

heavy cream - 250 gr.
mascarpone cheese - 120 gr.
powdered sugar - 50 gr.
vanilla extract - 1 tsp. (optional)
Oreo cookies - 100 gr.

Preparation:

Pour the heavy cream into a mixer bowl and place in the freezer for a few minutes.
Then add mascarpone, powdered sugar and vanilla essence. Beat everything until it becomes a fluffy thick cream, first at low, then at high speed.
Grind the cookies in a blender into fine crumbs and carefully mix them into the resulting mass with a spatula.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

I note that recipes No. 1, 2, 3, 4, 5, as well as 13, 14 and 15 Suitable for both filling and leveling sponge cakes. In other cases, it is better to use for leveling and finishing coating whipped cream with a spoon of powdered sugar.

Oh, and I’ll also add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

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.

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.

A delicate, aromatic dessert that just melts in your mouth! The main thing is not to over-whip the cream, otherwise the dessert may turn out greasy.

250 ml coffee (3 tsp coffee per 250 ml water)
3 yolks
150 g sugar
10 g (2 tsp) gelatin
300 ml cream 33-35%

The specified amount of ingredients makes 5-7 servings.

Soak the gelatin in 100 ml of cold boiled water and leave for the time indicated on the package.

Mix the yolks with sugar.

Place in a water bath and heat until the sugar is completely dissolved.

Add coffee, stir.

Add gelatin.
Heat until the gelatin is completely dissolved.
Remove from heat, cool.

Whip the cream.

Mix cream and cooled coffee mixture.

Pour into bowls and refrigerate for 3-4 hours.

Recipe 2. Coffee cream (again, as a separate dish)

6 yolks,
6 tbsp. Sahara,
650 grams of strong black coffee (natural without chicory) with milk,
5-10 g gelatin,
550 g cream,
100 grams of sugar,
vanillin.

6 tbsp. Grind the sugar well with 6 yolks, add black coffee and milk, put on moderate heat, heat, stirring, but do not bring to a boil. Remove the thickened mass from the stove, pour gelatin diluted in a small amount of water into it and stir until completely cooled; then pass through a sieve, add 250 grams of cream, sugar and vanillin.
Pour the finished coffee cream into glasses and place in a cool place.

Before serving, top with whipped cream and sugar.

Recipe 3. Coffee custard with instant coffee

The cream has a pleasant color and aroma.
Although, in my opinion, the cream does not smell exactly like coffee - there is a mixture of smells. Coffee, eggs and butter together create a specific aroma.

2 yolks,
½ glass of milk,
2 teaspoons instant coffee,
1 cup of sugar,
200g butter

Grind the sugar with the yolks, pour in the milk, stirring. Add coffee.
Place on the lowest heat or in a water bath.
Cook with constant stirring until thickened (when cooking in a water bath) or until boiling (in case of cooking over a fire).

Cool the resulting coffee mass.
Bring the butter to room temperature and beat, gradually adding the cooled mass.

Recipe 4. Coffee cream made from natural coffee

1 glass of strong coffee (prepare from 2 tablespoons of ground coffee),
3 tablespoons sugar,
2 egg yolks,
2 tablespoons flour,
0.5 cups 20% cream,
50 g butter.

Brown 1 tablespoon of sugar in a frying pan, add a little hot water, boil the syrup and mix with coffee extract. 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.

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!