Cake cream - the best ideas for soaking or decorating a homemade dessert. Creamy pink or rum. Cream with boiled condensed milk

Oh, guys, I can’t believe that I’m writing this, but I’ve finally matured: for many months I’ve been nurturing the idea of collecting all my favorite cream recipes in a heap. 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.

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, just add a couple of cold spoons liquid cream and mix 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 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. Cream with mascarpone

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 the mixer bowl and place it in freezer for 15 minutes with a whisk.
Additional cooling will help us whip the cream much faster.
Then add mascarpone, sugar, vanilla essence 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.

4. Chocolate cream with condensed milk

This cream is one of my favorites oil creams. He is originally from 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 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).
Ready milk syrup Remove from heat, pour into clean container 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 don't really appreciate curd cakes. 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 more chocolate taste or a more stable 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 in a bowl with cooled chocolate. yogurt cream and mix.
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 found this recipe on pastry courses. 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 needed 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.

IN ready cream You can add any fruit or berries you wish to the diplomat. 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 a lot appears big bubbles, 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 be afraid of 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, begin to beat the egg whites high speed mixer (5-10 minutes).
It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, 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 whisk until a homogeneous, smooth consistency is obtained.
Cover the ganache tightly with cling film and leave to set 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 my latest 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 Nos. 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 everything today's recipes not very sweet and designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Cake cream is an integral part of the dessert; it can be used to decorate a delicacy or hide minor flaws of the pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer, or create an unusual decor on the surface of the product.

How to prepare cream for a cake?

The cake cream recipe has many variations and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for sponge cake, shortbread, honey or pancake cakes.

For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, curd or sour cream. Their use will require minimal use of syrup to soften the layers of the cake.
If you need to make a thick, dense layer between the cakes, use butter, cream or cheese cream for the cake.
Light cream for the cake - protein. At correct production, it can be used as a layer between cakes and to decorate the surface of the dessert.
Chocolate ganache cream for a cake can act as an impregnation for the cakes and a glaze for decorating the surface. In this case, you need to take into account the quality of chocolate than more content cocoa beans in its composition, the thicker the cream will be.

Cream for cake with condensed milk

Anyone can prepare the cake cream, the simple recipe for which is described below. There is no need to whisk, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. This filling will perfectly saturate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

boiled condensed milk – 1 b.;
butter – 150 g;
vanilla and cocoa as desired.

Preparation

Beat the butter with a mixer, adding condensed milk.
Add vanilla and cocoa powder. Beat the cake well again and chill for 15 minutes.

The ideal cream for leveling a cake is ganache. It cools well and fits perfectly on the surface. You can use it before covering the dessert with mastic. To make, use dark chocolate With high content cocoa beans If the coating should be white, reduce the amount of cream so that the ganache will set better.

Ingredients:

bitter chocolate – 100 g;
cream – 100 ml;
powdered sugar – 50 g.

Preparation

Break the chocolate into small pieces, transfer to a bowl.
Heat the cream and powder in a saucepan, do not bring to a boil.
Pour the cream over the chocolate, wait until it melts, stir.
Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is prepared from mascarpone or Philadelphia; if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream is ideal for making “naked” cakes from chocolate layers.

Ingredients:

mascarpone – 500 g;
cream 33% – 200 ml;
powdered sugar – 50 g;
vanillin.

Preparation

Beat the cold cream with a mixer to stiff peaks, adding powder.
While continuing to operate the appliance, add cheese and vanilla.
Beat until smooth and homogeneous.

Lightweight and airy cream Whipped cream for a cake will turn out perfect if you immaculately follow all the rules for processing the product. It is important to ensure that the cream does not separate and turn into butter. You can use a product of plant origin, it whips up very well, but its taste is a little cloying, add a small pinch of citric acid to balance the taste.

Ingredients:

whipping cream – 500 ml;
powdered sugar – 100 g;
citric acid – 1 small pinch.

Preparation

Beat cold cream with a mixer at high speed.
Add powder and citric acid.
The cake cream is whipped until dense, stable peaks form and immediately used for its intended purpose.

Perfect fit curd cream For pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mixture. Do not use crystalline sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, rub it through a sieve.

Ingredients:

curd mass – 400 g;
powdered sugar – 100 g;
vanillin;
butter – 150 g.

Preparation

Beat soft butter with powder and vanilla until the mixture becomes light in color. Should be white lush cream.
Add cottage cheese in portions while continuing the mixer.
Smooth white cream must refrigerate for an hour before use.

The most popular cream for milk cake is custard. To thicken, flour is often added to the composition, but you can use French technology preparing the filling. It thickens due to the brewing of the yolks, and as a result it comes out very tender and smooth. If desired, you can make it chocolate by adding one spoon of cocoa powder to the recipe.

Ingredients:

milk – ½ tbsp.;
sugar – 1 tbsp;
butter – 180 g;
yolks – 3 pcs.

Preparation

Grind the yolks with sugar until fluffy.
Add milk, place dishes on water bath.
Warm up the mixture, stirring constantly, until the cream thickens.
Beat the soft butter until fluffy, gradually pour in the cream and continue mixing until smooth.
The cream is used chilled.

This simple cake cream has another name - curd, and it is very easy to prepare. This delicious filling will transform the most extraordinary cakes. The technology of its production is similar to custard, only as a result it turns out lighter, not greasy and not at all cloying. It will do an excellent job of soaking the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

lemon – 2 pcs.;
sugar – 100 g;
butter – 70 g;
egg – 2 pcs.

Preparation

Remove the yellow layer of zest using a fine grater.
Squeeze out the juice, strain from the seeds and cake.
Mix the juice with zest, add sugar and eggs, beat.
Place the container in a water bath, stirring and cook for 10 minutes until the mixture thickens.
Add oil, stir.
The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich, it can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, you need to grind the shavings using a coffee grinder or blender, so the cream will come out more homogeneous. Not a lot of cream will come out of the specified amount, but it will be enough to fill a three-layer cake.

Ingredients:

white chocolate – 100 g;
cream 33% - 100 ml;
coconut flakes (fine) – 100 g;
butter – 100 g;
powdered sugar – 50 g.

Preparation

Melt the chocolate.
Beat the butter and powdered sugar.
Whip the cream until fluffy, gradually add the butter mixture and melted chocolate.
Turn off the device, add coconut flakes, stir with a spoon.
Before use, the cream should sit in the refrigerator for a couple of hours.

To decorate the cake it is prepared using Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time holds its shape perfectly. This cream is perfect for decorating a dessert; among other things, it is extremely tasty and completely unpretentious. If you want to paint it a bright color, use gel dyes.

Ingredients:

squirrels – 4 pcs.;
powdered sugar – 200 g;
citric acid – 1/4 tsp.

Preparation

Place the structure with water for steam bath to the fire.
In a bowl, beat the egg whites until foamy. Place in a water bath and continue whisking, adding powdered sugar.
Beat until the mixture begins to separate from the bottom.
Remove from heat, add citric acid, and continue running the mixer for another 5 minutes.
The cake decorating cream is ready to use as soon as it has cooled completely.

To build intricate figures on the surface, you will need thick cream for the cake. Copes well with this task protein cream, butter, ganache or cheese based on mascarpone. For registration you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes; they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

Baked goods decorated with colorful cream not only please the eye, but also stimulate the appetite. Housewives often add artificial colors purchased in the store to creams.

However, the abuse of products of unnatural origin can negatively affect health.

I suggest making dyes at home using the juice of some plants and other ingredients borrowed from nature.

Today you will learn how to make green cream for a cake (or blue), and also learn how to make various natural dyes with your own hands.

How to decorate a cake with buttercream

Baking a cake for a significant event is not an easy task. But you can also cope with it if you show your imagination and follow the guru’s recommendations confectionery art. To get started, stock up on the necessary ingredients.

50 g of condensed milk (made according to GOST); 0.5 sticks of butter (good quality); vanilla - a pinch.

Preparation:

Soften the butter. You can cut it into pieces and leave at room temperature for 40-50 minutes. Another way, which is faster, involves using microwave oven, there the oil will be ready in 2-4 minutes.
Using a mixer, beat the softened butter, not forgetting to add vanillin.
Pour condensed milk in stages to obtain the required consistency. It is possible that the stated amount of condensed milk will be too much.

Condensed milk will add sweetness to the cake cream, but you need to work with the shade separately. If you want to give the cream a chocolate color, add cocoa powder.

The intensity of the color depends on the amount of powder, and you have the power to change it either up or down.

The finished cream can be transferred to pastry bag with a suitable nozzle. But if it doesn’t exist, use the means at hand and build something similar.

For example, from a thick plastic bag. Just fill it with cream and then cut off the corner.

You will get a small hole through which you will squeeze blue or any other colored cream for dessert, making various inscriptions or other elements.

A rotating stand will be a good help in your work. You won't need to be distracted by turning the cake dish in different directions.

With a slight movement of your hand, you can quickly turn the dessert and apply the cream to the next element.

How to decorate a cake with egg white cream

Cake decorations made from protein cream look no less beautiful and elegant. The main thing you need to remember is the absolute cleanliness of the dishes and utensils involved in preparing the cream.

First things first, separate the whites from the yolks. To avoid spoiling the entire batch of eggs, break each egg over a clean cup, and only then pour the white into a common bowl.

It is advisable to place the whites in the refrigerator; they whip better at low temperatures.

Wash the whisk and the dishes in which you will beat the cream first and pour boiling water over them.

The slightest traces of fat will not allow you to achieve pomp, which means your efforts will be in vain. Drops of water on the dishes are also unacceptable; after processing, thoroughly wipe the bowl and whisk with a paper towel.

While beating, add a pinch of salt and soda to the whites. This will save both time and your energy. In addition, citric acid will make the mixture less cloyingly sweet.

You can decorate the dessert with snow-white protein cream, it will look festive and elegant. Some confectioners prefer to color the mass, because flowers in the natural environment can be found in the most incredible shades.

What can you use to make natural dyes at home?

Taking into account consumer demand, professional confectioners decorate desserts with cream roses and inscriptions of different colors.

In their kitchen, housewives can use blue dye, bought in a store. But is it safe for health?

Let's turn to the experience of our grandmothers, who managed to make dyes from available products. How and from what they did it, we will now figure it out.

The simplest and easy way To color the cream is to add to it the boiled juice of some vegetables, berries or fruits.

It is known that green color is obtained due to the presence of spinach juice, orange – from carrots. Beetroot produces red and turmeric produces yellow.

By combining colors with each other, you can get other shades. For example, by combining yellow and green dye, you get a blue tint, which is also often used to decorate desserts.

Remember that beets will not give the cream a bright red color. Even if you boil it and mix the broth with a small amount of vinegar or citric acid, the result will be a brown tint or fuchsia color.

Before using, finely chop the carrots and saute for several minutes in butter. After rubbing the mixture through a sieve, add it to the cream and you will get a carrot-colored decoration.

It’s not carrots that will give you a rich orange hue, but orange zest. You will see this when you rub a piece of sugar on the peel of this citrus.

Sugar crystals quickly absorb flavors and any coloring. Experiment with lemon, lime, and you will see how the sugar takes on a new color. By the way, orange color can be achieved with apricots boiled in syrup.

Turmeric, or rather its saturated aqueous solution, will make the cream not bright yellow, it will have a greenish tint.

If you want to give the decoration a yellow sunny color, use saffron. An alternative to saffron would be sea buckthorn or pumpkin.

The red or deep pink dye comes from fresh or frozen raspberries, cranberries or lingonberries.

Strawberries, despite their bright color, will give the cream an ugly brown-red tint. Cherry juice, mixed with cream, will give it a cold red color, with a purple tint.

If you want a thick, inky purple dye, use blackberries.

And add blackcurrant syrup to protein mass before baking, the result is a soft blue meringue.

A couple of drops of syrup will be enough to give the dessert a pleasant color. The saturation of the shade depends on the amount of dye; adding more of it than usual will give you a blue color.

Blueberries and blueberries will give you purple or cool lilac.

A delicate creamy shade is obtained by adding tomato paste. If you increase its concentration, the cream decoration will acquire a delicate orange tint.

Don't worry, the dessert won't taste like tomatoes, the amount of coloring is too small to affect anything other than color.

Spinach will give you a hint of spring greenery; it is the leader among green natural dyes. It has a neutral taste, which means that your dessert, as before decorating with cream, will be sweet and will thin out the vanilla aroma. An alternative to spinach is tarragon and mint leaves.

Brown dye is cocoa powder, melted chocolate and a saturated coffee solution (it can be either instant or ground).

How to make dyes at home

Syrups from various berries can be prepared in advance and kept in the refrigerator in a well-closed container. If necessary, use to give the desired shade.

Frozen products are also used. You just need to defrost the berries, cover them with sugar (1:1 ratio) and boil over low heat. Strain the mixture.

Wash and chop the spinach. Pour in a small amount of water and blanch for 5 minutes over low heat. Strain the green solution.

Peel the beets and cut into slices. Boil for 15-18 minutes in water and add a few crystals of citric acid. Use the strained solution.

There is no need to boil mint and tarragon, otherwise they will turn brown. First, prepare hot sugar syrup, add chopped herbs to it and let it brew.

Before using, chop the pumpkin, as well as the carrots, and sauté in butter.

When can you add natural dyes?

Pumpkin, carrot and saffron coloring should not be added to the dough before baking (this does not apply to meringues and macarons.

It is better to soak the finished cakes in syrup so that the dessert acquires the desired shade (green, blue, pink, red and others).

Natural dyes are not added to the cream before whipping, as they do not contribute to the process. Add them at the very end and in the amount necessary to obtain the desired shade.

Multi-colored dough for dumplings and ravioli are prepared with dyes previously dissolved in water. This is necessary for uniform distribution throughout the entire mass.

My video recipe

A delicious and appetizing cake with cream is considered real culinary masterpiece. It can only be done experienced cook, which will cope with complex technologies. Novice housewives will also find it useful to know how to prepare cream fillings that serve as decoration and soaking for cupcakes. Thanks to it you will get unique desserts.

How to make cake cream

There are many options for making cake cream. The selection of recipes depends on the type of dough and filling - custard is suitable for puff pastry, and sour cream for sponge cake. If the preparation is light fruit cake, then it’s good to fill it with lemon or banana filling, and for a delicious air Napoleon will fit complex creams for cake - butter or butter.

Food preparation

Any cream for a cake begins to be prepared by preparing the ingredients. Each type is based on a fluffy mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Varying quantities and additives affect the production of one type or another. The most common recipes are cream, butter, custard, protein and sour cream.

Buttercream needs a choice of unsalted butter, sugar or powdered butter. Additives to it include milk, cocoa, coffee, eggs and condensed milk. Custard filling used for multi-layer desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream involves using egg whites whipped with powdered sugar as a base. They decorate the surface of colored desserts, but are not used for layering cake layers.

Cream filling made by whipping chilled cream. A sponge cake is soaked with it, but it is better to soak puff or shortbread cakes with a creamy sour cream look. It will require fresh chilled high-fat sour cream and cream. Any creamy look involves training the best fresh products High Quality, because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use homemade cream or sour cream.

Homemade cake cream - recipe

Find today suitable recipe cream for a cake is not difficult, because there are the most various options. Beginning cooks will benefit from a step-by-step recipe that will tell you how to make the cake filling amazingly tasty. Professionals will also like the recipe with a photo showing how the cake creams will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, and diversify it with the inclusion of chocolate, fruit, aromatic spices and strong alcohol. High-calorie butter and butter creams compete with protein and custard creams in complexity. It will be useful to know all the secrets of chefs that will help you make delicious impregnation, which will appeal to all friends, family and guests in honey cakes and anthills.

Custard classic

Cooking time: 1 hour.
Number of servings: 30 persons.
Calorie content of the dish: 215 kcal.
Purpose: for dessert.
Kitchen: author's.

It is good to grease puff or shortbread cakes with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and aromatic, has a thick consistency and rich taste. No Napoleon recipe would be complete without skillfully prepared custard, which will give the cake the desired sweetness and airiness.

Ingredients:

butter – 200 g;
flour – 100 g;
yolks – 6 pcs.;
milk – 1.2 l;
sugar – 250 g.

Cooking method:

Combine yolks, sugar and flour into homogeneous mass, gradually pour in the milk, stirring thoroughly.
Place the mixture over medium heat, boil, and remove from heat. Cool to room temperature, add butter one spoon at a time, vigorously whisking the butter-milk mixture.

Sour cream

Number of servings: 4 persons.
Calorie content of the dish: 454 kcal.
Purpose: for dessert.
Kitchen: author's.

It is useful for novice cooks to learn how to prepare sour cream for sponge cake. It is distinguished by its rich creamy taste, consists of high fat sour cream and quality oil. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for sponge cake, and if you add gelatin to it, you get an airy filling for dessert bird's milk.

Ingredients:

butter – 150 g;
sour cream – 150 g;
sugar - half a glass.

Cooking method:

Grind the sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
Carry out all actions gradually to form a thick foam.

Curd

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 270 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

A delicious, aromatic layer for the cakes is curd cream for the cake with the addition of lemon zest and vanillin. Nice filling Suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. It will work out holiday dessert, delighting adults and children.

Ingredients:

lemon zest – 3 g;
cottage cheese – 250 g;
nuts – 20 g;
vanillin - a pinch;
sugar – 150 g;
heavy cream - half a glass;
water – half a glass;
gelatin - sachet.

Cooking method:

Rub the cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon zest.
Pour gelatin with water. Whip the cream until fluffy foam.
Connect all products with curd mass, place in the refrigerator for 2.5 hours.
If desired, add raspberries, strawberries, pieces of peaches or apricots.

From the cream

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The cream for the cake is surprisingly tender and airy. It can be used for coating the surface and for coating cakes. Rich in air, it is ideal for sponge or puff pastries, shortcrust pastry and tubes. Special taste Vanilla sugar gives the filling, and gelatin is used to keep it in shape.

Ingredients:

cream - a glass;
gelatin – 10 g;
powdered sugar – 100 g;
vanilla sugar – 4 g;
water - half a glass.

Cooking method:

Whip the cream with a whisk to form a fluffy foam. To make cooking easier, you can use a mixer. Add powdered sugar at regular intervals and add vanilla sugar at one time.
Gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
Whisking continuously, add gelatin.

Prepare other recipes as well.

From condensed milk

Cooking time: 80 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 465 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: difficult.

A high-calorie filling is considered to be cake cream made from condensed milk and butter. The mass is distinguished by its thick consistency, bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine, peanuts, hazelnuts or cashews, which go well with the rich caramel shade of the delicacy.

Ingredients:

condensed milk - 2 cans;
butter – 400 g;
nuts – 40 g.

Cooking method:

Pour condensed milk directly into the cans with water, cook over low heat for two hours, and cool.
Place in a bowl, add softened butter. Beat into a fluffy golden cream, add chopped nuts.

Oil

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 460 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts made from puff pastry or biscuit dough. Children will especially like this option for soaking and decorating cakes. The child will appreciate it sweet taste filling that will be tender and melt in your mouth at the first touch. It's just to die for - and if you want, you can add cocoa for a nice chocolate flavour.

Ingredients:

butter – 250 g;
eggs – 2 pcs.;
milk – ¼ cup;
sugar - glass.

Cooking method:

Grind eggs with sugar, add warm milk.
Heat the mixture in a water bath, cool, add soft butter.
Grind thoroughly.

Chocolate

Cooking time: half an hour.
Number of servings: 12 persons.
Calorie content of the dish: 444 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty of preparation: difficult.

It's a little more difficult to make chocolate cream for a sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white chocolate if you want a sweeter taste. When using dark chocolate, the finished ganache can be sweetened with honey, powdered sugar, or add a drop orange liqueur for piquancy.

Ingredients:

dark chocolate – 450 g;
cream - 2 cups;
butter – 50 g.

Cooking method:

Grind the chocolate in a food processor and pour in the hot cream.
After 2 minutes, add softened butter and mix well with a mixer.
Glaze the cake. If you cool the ganache, the mixture can be used for layering thin cakes.
To obtain an air mass, you need to cool it for 30 minutes on the refrigerator shelf and then beat it.

Learn how to make other recipes.

Protein

Cooking time: 10 minutes.
Number of servings: 1 person.
Calorie content of the dish: 196 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

It is useful for novice cooks to know how to prepare protein cream at home. Confectionery products with it will become richer in calories, richer in taste and more refined. It can be used both for layering cakes and coating the surface. It retains its shape well and serves an excellent basis to secure nuts on it, chocolate chips And coconut flakes.

Ingredients:

sugar - glass;
water - half a glass;
egg whites – 4 pcs.

Cooking method:

Dissolve sugar in water and cook over medium heat until thick. The syrup should be such that the drop does not spread over a flat surface.
Beat the egg whites with a mixer until stiff, add a little salt.
Introduce hot syrup in a thin stream egg foam, beat until smooth.

Creamy

Cooking time: 5 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 190 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

The most simple recipe is an option on how to make mascarpone buttercream. This soft cheese delicate taste great for creating creamy aromatic impregnation, reminiscent of ice cream and suitable for sponge cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do dietary dessert for a children's party.

Ingredients:

mascarpone – 250 g;
vanilla sugar – 10 g;
brandy – 10 ml;
powdered sugar – 20 g;
oranges – 1 pc.;
lemons – 1 pc.

Cooking method:

Mix mascarpone with sugar and powder, add brandy, grate the zest from both citrus fruits.
Mix the cream cheese thoroughly. If desired, add grated chocolate and chopped nuts on top.

Banana

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 257 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

One more simple option dessert decoration will be banana cream for sponge cake. To make it, you don’t need any special skills, because you just need to mix all the components with a mixer. This type of impregnation is perfect for decoration and filling. homemade baked goods, fragrant cakes from biscuit. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

butter – 200 g;
condensed milk - can;
bananas – 3 pcs.

Cooking method:

Soften the butter at room temperature, beat with a mixer, gradually pouring in condensed milk.
Coarsely grate the bananas and add to the mixture. To thicken, you can add semolina.
Bake the cakes and coat them.

Creams for cakes at home - cooking secrets

To make it work delicious cream for a cake, you should listen to the advice of chefs and leading restaurant pastry chefs:

Butter creams For the cake, it is suggested to use chilled cream. If they are warm, you will have to beat them longer, which will lead to them curdling. To fix this, you need to remove excess liquid by placing the mixture on cheesecloth or a fine sieve.
Creamy textures made from cream with the addition of fresh fatty sour cream 25-30% are denser in consistency.
Oil impregnation is best done by beating the butter on ice or in a bowl of cold water. This is necessary to maintain mass stability.
Custard The more flour or starch you add, the thicker it becomes. When using starch, you need to bring the mixture to a boil and keep it on the fire for a couple of minutes, but when using flour, you do not need to bring it to a boil - let it thicken and remove from the heat.
To obtain a fluffy protein texture, the container in which the mass is prepared must be perfectly dry. Sugar syrup It’s better to pour in little by little and add citric acid at the very end.
It is better to cook impregnations that require heating in thick-walled and thick-bottomed containers so that they do not burn.
Low-fat yogurt cream good variety with ice cream.
To decorate the cake, a thick gelatin-based cream holds its shape well.

Video

This article describes how to make natural food coloring.

All industrial confectionery and other products in grocery stores contain a lot of chemical dyes. This can be seen if you look at the product ingredients label.

For a long time now, many housewives have been baking various pastries, cakes, cookies and other delicacies for their households and guests.
But how to decorate a product so that it is original and beautiful?
You can add homemade food coloring to creams, whipped cream and mastic.
It's very simple, read all the necessary information in this article.

How to make natural red food coloring with your own hands?

Natural food coloring is made from the juice of vegetables and fruits. To do this, you need to squeeze the juice or simply boil the grated fruit in water. For example, to make natural red food coloring with your own hands, you will need 1 beetroot. Do the following:

Peel the beets.
Grate it on a grater board on a large section.
Place in a saucepan, add water so that it slightly covers the pulp of the vegetable, and turn on the gas.
Add a few drops of 9% vinegar, but no more than half a teaspoon.
Cook for 3 minutes - no more!
Strain through a strainer to remove the pulp. The juice is ready - it is a natural red food coloring.

Add this dye to creams or doughs to create a red tint.

How to make natural blue food coloring?

Blue (purple) color is used when creating cakes or other confectionery. Typically, confectioners paint mastic, which is used to make decorations for products. To make natural food coloring of blue color, you need to get juice from the following fruits and vegetables:

Black or purple grapes
Blueberry
Blackberry
Fresh blue cabbage
Frozen eggplant peel

To get the dye you need to do the following:

Grind the berries in a meat grinder, finely chop the cabbage and eggplant skin.
Then fill with water, put on gas for 3 minutes, add a few drops of 9% vinegar.
Strain and use to create a unique color.

Natural dye quickly turns sour. Therefore, it should only be done once and used within 2 days. It is better to store on the bottom shelf in the refrigerator, where the temperature is lower and the air is cooler.

How to make natural orange food coloring?

The orange paint is bright and juicy. A dough product decorated with this color will be appetizing and beautiful. To make natural orange food coloring, you will need carrots. To obtain it, follow these steps:

Grate the carrots on the large section of a grating board.
Melt the butter in a frying pan and then add the carrots. The proportion of carrots and oil is 1:1.
After 5-7 minutes, the carrots will soften and release juice. You can already use it.
Remove the pan from the stove and squeeze the juice out of the mixture through cheesecloth.

You can also get orange paint using orange zest. Do the same thing with this fruit as with carrots.

How to make natural green food coloring?

Green shades are natural and juicy. They are also used to color cream and mastic. To make natural green food coloring, you need to buy a bunch of spinach.

Scroll the greens through a meat grinder.
Transfer the pulp to a gauze napkin and squeeze out the juice. It can already be used as a paint for confectionery masses.

If you want to get a shade of green, but more intense, then simmer the juice of spinach leaves over a fire for half an hour.

How to make natural yellow food coloring?

Yellow is the color of the sun. Not a single cake or pastry decoration is complete without it. To make natural yellow food coloring, you need to buy saffron.

Grind this plant in a meat grinder or through a coffee grinder if it is dry, and dilute with several spoons warm water.
Can be diluted with vodka or alcohol, but with water 1:1.
After 24 hours, strain the infusion through cheesecloth.

If you want a less intense color, then grate the lemon zest and squeeze the juice out of it. Turmeric also gives the yellow color.

How to make natural beige food coloring?

Beige is the color of naturalness. It can also be made from products and there is no need to use chemical dyes if you need to decorate the confectionery product. To make natural food coloring beige colour, confectioners use tomato paste. Depending on the shade, the amount of tomato is added to the mass. The more it is, the faster you will get a “dark beige”, closer to orange shades. Tomato does not affect the taste of the product.

How to make natural white food coloring?

A white tint is also needed when creating confectionery products, despite the fact that creams prepared according to many recipes are obtained white. To make natural white food coloring, you should use milk powder, cream, sour cream or even cottage cheese. Powdered milk needs to be dissolved and the cottage cheese mixed in a small amount of warm water. Then the resulting mass is rubbed through a sieve and the lumps are removed.

How to make natural black food coloring?

Black and dark shades are also used to decorate individual parts. You can create this color dye at home - in your kitchen. To make natural black food coloring, the following products are used:

Black olives. They need to be grated and boiled in a small amount of water. Then strain and remove the pulp.
Dutch ultra cocoa. It contains a lot of chocolate and is therefore darker than regular cocoa.
Squid ink.

Use olives and cocoa powder to make dye for sweet dishes, and squid ink for lean and salty dishes.

How to make natural purple food coloring?

It was described above how to make natural blue or purple food coloring using blueberries, dark grapes or eggplant peel. Experiment and mix berry and vegetable juices to create different shades of purple or blue.

Mixing Natural Food Colorings: Rules

If you plan to work as a confectioner at home - making confectionery products to order, then you will use a lot of food coloring every day. It can be stored in the refrigerator, but no more than 2 days, and you can mix already created shades to get new ones. For example:

The color of the sea is obtained by mixing blue and green.
Blue and all its shades - when mixing green and red.
Dark (black) shade - green, blue and red.
Pistachio - yellow and blue.

There are rules for mixing paints. They also work for mixing natural food colorings.

This circle shows what happens if you mix primary colors.

For example, when red and blue are dissolved, the result is purple.
When obtaining secondary and tertiary colors, you need to mix those colors indicated by the corners of the triangle of the secondary color.
For example, when you mix secondary green and primary yellow, you get tertiary - yellow-green.

It's simple: look for the dyes of the desired color in your refrigerator and mix them according to the rules of this circle to get the desired shade.

How to make brown natural dye at home?

Many novice confectioners think that brown dye at home is made only with cocoa. This ingredient can be used if you need to make a decoration on sweet cake or cake.

But what if you need dye for a salty dish? You can use coffee. It must be brewed and strained through a sieve - the dye is ready.

Brown dye is also made from caramel:

Boil sugar with a little water in a ratio of 5:1.
Heat until mixture turns brown.
Then remove from heat and add some water.

Important: Do not burn the sugar so that the caramel does not taste bitter.

How to get pink natural dye?

Pink food coloring is one of the most popular dyes used to create creams and mastics with this shade. Wherein chemical dye pink color is dangerous, as it can cause allergies or even bronchial asthma.

Make pink natural dye at home. You can get it from strawberries and raspberries. Scroll the berries through a meat grinder and squeeze out the juice. A more delicate shade will be obtained if the juice is boiled with water.

How to get blue natural dye?

The blue tint is rarely used in jewelry, but it is still needed sometimes. To get blue natural dye, you will need red or blue cabbage. Its leaves need to be crushed and the juice squeezed out. You can boil the crushed leaves in water to get a soft blue color.

What natural dye is best to use for cream, mastic, cake icing?

When creating cream, mastic and icing for cakes, it is important that these masses are uniform in texture and color. Therefore, it is better to use natural dye in liquid form. Vegetable or fruit juice or boiled liquid will help make the mass beautiful in color. It is worth noting that there are natural food colors that are used in food production in the preparation of various products. These include the following additives:

In addition, there are absolutely safe natural dyes. They can be divided into several types:

Gel- used for coloring creams, mastics and dough. Consists of glycerol and glucose.
Liquid— color the cream, help make inscriptions and drawings on the mastic using an airbrush.
Dry- diluted in boiled water. Used to color dough and cream.
Kendurin- allows you to achieve a pearlescent shade of cream, mastic or dragee. It consists of natural silicate, which gives this effect.

Accordingly, in addition to natural juices, gel, liquid, dry dyes and kendurin can be used to color creams, mastics and glazes.

What natural dye is best to use for confectionery, dough, and baked goods?

For dough products, chefs use natural dyes in the form of juices, as well as natural food gels and dry coloring powders to create confectionery products.

What natural coloring is best to use for drinks?

If you need to make a drink of an original color, then you can add berry and fruit juice or those natural dyes that are diluted with H2O. For example, natural gel, dry and liquid paints.

What natural dye is best to use for coloring eggs?

All Orthodox Christians paint eggs in preparation for Easter. Previously this was done using onion peel. Now for modern housewives A variety of colors are available.

What natural paint is best to use for painting eggs? You can use both berry and fruit juices, but first you need to pour in a little vinegar. Natural dry and liquid paints are also used, which can be purchased at a grocery store.

Can you use brilliant green as food coloring?

When you need to make a mastic mass or cream for a green-colored cake, in the summer it is easy to create it from the juice of spinach leaves. But what to do in winter, when this greenery is not there, and Easter is still far away, and food paints not sold in stores yet? Can green paint be used as food coloring?

Remember: Zelenka is not a food product!

But many confectioners use a solution of brilliant green to color confectionery mixtures. Just add one drop of this product to get a rich green tint. This amount does not give off any foreign smell or taste.