I love homework. And even if there is no time to decorate them, their taste is always excellent. And very often the question arises, which cream to prepare. I offer you some cream cake that are most often used.

1. Custard

We will need:

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

Cooking:

Rub 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, mix. Next, put the mass 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 of milk
• 2 eggs
• 1 cup of sugar
• 2 teaspoons butter
• 2 tsp flour
• 1 teaspoon vanilla

Cooking:

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

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

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

We put the saucepan with cream on a small fire and heat until thick, without stopping stirring. Do not bring to a boil!

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

I use this cream for my own. Also can be used for rolls, eclairs and cakes.

1. Cream with condensed milk

We will need:

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

Cooking:

We take out the butter from the refrigerator to make it soft. Then beat it with condensed milk, gradually adding egg yolks.

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

1. Cream with condensed milk and butter

This is probably the easiest recipe for a delicious cream.

We will need:

• 1 can of condensed milk
• 1 pack of butter

Cooking.

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

1. Universal oil cream

We will need:

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

Cooking:

In a pot with a thick bottom, break the eggs and mix them with sugar. We put the pan on a slow fire 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 mass. For a flavor, add a pinch of vanilla. Ready cream is stored in the refrigerator. Oil cream should be applied only to cooled cakes!

1. Butter cream

Another option is a creamy cream. It is very simple and quick to prepare and very tasty!

We will need:

• ¾ cup of milk
• 250 g butter
• 200 g icing sugar
• 1 packet of vanillin

Cooking:

We boil 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 there is no mixer, then beat with a whisk. I do not recommend using a blender; with it, the cream does not whip well.

The cream is pearly, delicate, lush with vanilla flavor.

1. Semolina cream

With this cream, I often oiled cakes when the children were small. And it also resembles a little "bird's milk."

We will need:

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

Cooking:

Pour some cold milk into the semolina and stir so that there are no lumps. Then add all the milk and simmer the semolina porridge, stirring constantly. Porridge should be thick. Beat butter and sugar 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 is soft, so put it in the refrigerator for a while.

Now you can decorate cakes, layered cakes, or you can serve as a separate dessert.

1. Coffee cream

We will need:

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

Cooking.

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

In a pan, brown 1 tbsp. tablespoon of sugar, add a little hot water and boil the syrup. Mix the syrup with coffee. Toasted sugar gives the cream a darker shade.

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

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

What home celebration does without a cake? It just so happened that cake is an attribute of any holiday. You can, of course, buy a ready-made cake or even order a sort of culinary masterpiece, but home-made cake will always be tastier. And even if you don’t have time to fuss with dough, you can always buy ready-made cakes (biscuit, sand, waffle) or collect a cake from ordinary cookies. The main thing is to prepare a delicious cream. Do you think that making cream for a cake at home is difficult? And no! However, try it and see for yourself.

Butter cream

Creamy cream is perfect for any cake. The creamy layer in biscuit cakes is especially tasty. And what is remarkable, such a cream, even at home, can be prepared in several ways.

Cream on condensed milk

Ingredients:

• 1 pack of butter;
• 1 can of condensed milk.

Cooking:

Before making the cream, let the oil melt a little. It should become soft, but should not flow. Just press the oil briquette with your finger. If the oil is easily squeezed, but does not creep out - that’s it. Now cut the butter into cubes and put it in a deep saucepan (it is more convenient to knock the cream in a tall bowl). At low speeds, knock the butter into a homogeneous mass (literally five seconds), and now start knocking the cream, pouring condensed milk into it. At the same time, put the mixer at high speed, and add condensed milk in small portions (one or two tablespoons). The cream is ready when it begins to easily move away from the walls of the pan without leaving any marks on it.

Note:

If the oil in the cream gets too warm, put the cream in the refrigerator for several minutes, and then continue to whisk it. If you take boiled instead of regular condensed milk, you can make a real creme brulee.

Charlotte Cream

Ingredients:

• A glass of fresh milk;
• Incomplete glass of sugar;
• A tablespoon of flour;
• A pack of butter.

Cooking:

The principle of preparation of Charlotte cream is the same as that of cream on condensed milk. Only instead of condensed milk we will use custard. To prepare it, pour milk into a saucepan, dissolve sugar in it, boil and cool a little. We dilute the flour with cold milk to make a liquid slurry without lumps, and then pour it into milk-sugar syrup and bring it to a boil over low heat again. As a result, the cream thickens, but do not forget that at the same time it must be constantly stirred.

Now we need to completely cool the custard base and, pouring it into the butter, whip the cream. You need to do this in the same way as in the first case, adding custard in small portions and whipping the oil with a mixer.

Note:

Add a teaspoon of cognac, rum, vodka or any liquor to the oil cream: the cream will become much tastier and more aromatic. You can also use vanillin or fruit essence as a flavor.

Custard

Custard is great for shortcakes and puff pastry. In addition, it goes well with butter cream. Just do not smear waffle cakes with this cream - they will become sour. Custard at home can be made on the basis of milk or cream, and as a thickener use flour, starch or eggs.

Ingredients:

• A glass of milk;
• Half a glass of sugar;
• 2 egg yolks;
• A tablespoon of flour;
• A pinch of vanillin or a teaspoon of vanilla sugar.

Cooking:

Separate the yolks from the proteins and mix them with flour, sugar and vanilla. After that, we rub everything thoroughly. While we are doing this, you can put milk on the fire: it should boil. Let’s cool the boiled milk and pour it into the yolks, not forgetting to stir the mass so that it does not gather in lumps. Next, put the milk and yolks on a slow fire and cook the cream for about five minutes until it thickens.

Note:

So that our custard does not burn, it must be stirred all the time, and for cooking you do not need to take enameled dishes.

Protein Cream

This is a well-known meringue - the most delicate, lightest air cream. It is perfect for decorating a cake, but it is better not to use it for a layer of cakes. To make a protein cream at home, we need the following ingredients:

• 4 egg whites
• A glass of powdered sugar;
• A few drops of lemon juice.

Cooking:

For the preparation of meringues we take only chilled proteins: then an excellent result will be guaranteed. And one more important point. It is necessary to separate the proteins from the yolks very carefully: even the meager part of the yolk that got into the proteins can nullify all your efforts. So, pour the proteins into a saucepan, add a few drops of lemon juice and beat them in a thick lush foam. The readiness of whipped proteins at home can be determined in several ways. Take the plug and stick it in the protein foam. If the fork is standing, then the squirrels are ready. Or try carefully turning the pan upside down: if the foam does not creep along the walls and, contrary to gravity, remains in the pan, you can proceed to the next stage of making meringue.

Now we need to add the powdered sugar into the whipped proteins. We do this gradually, pouring the powder over a teaspoon, and each time we beat the meringues until the powdered sugar dissolves in the proteins. You will see how the loose proteins turn into a thick, shiny and viscous meringue. Beat the cream until soft peaks (the state of the foam, when it is firmly held on the whisk or on the mixer blades and does not fall). A good whipped meringue should turn out moist and shiny.

Sour cream

Cream on sour cream is very common in home confectionery. This is one of the easiest cake creams to make. In addition, it is universal: suitable for almost any cake layers.

Ingredients:

• A pound of sour cream;
• A glass of sugar.

Cooking:

Sour cream for this cream needs only fat, not less than 15%: the fatter the sour cream, the more magnificent the cream. It’s problematic to buy good sour cream today (the additives in it are different, then it’s too liquid). Therefore, it is necessary to do the following. Sour cream must first be thrown back onto a sieve covered with a clean towel, tie a knot in a towel and left in the refrigerator overnight. As a result of these manipulations, excess fluid will drain, and the fat content and density of sour cream will increase.

After this, we transfer the sour cream to the saucepan, add sugar to it and beat with a mixer until it is full. Keep in mind that for a high-quality thick cream, beat the sour cream with sugar for at least fifteen minutes at the maximum speed of the mixer.

As you can see, making a cream for the cake at home is not so difficult. All you need is a wish, a mixer or a whisk, and the necessary recipes. Cook with pleasure: for your joy and for others for sweetness. Bon appetit and success in culinary creativity!

No home holiday can be imagined without the most climax - serving a large and delicious cake! With or without occasion, a self-made cake is already a small celebration. Delicate, melting in the mouth dessert, generously lubricated with an appetizing cream, will definitely delight loved ones and surprise guests. And each time you can use different recipes for creams even for the same cakes to get a new taste and make these sweet moments of life more diverse.

Delicious Sour Cream
Incredibly easy to prepare and surprisingly delicious sour cream is ideal for almost any cake. Cakes lubricated with sour cream, it is good to serve for 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 based on sour cream, we need:

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

Preparation of sour cream will take no more than 15 minutes:

1. Fold the sour cream in a deep bowl, after draining the excess moisture.
   
2. Pour sugar or powdered sugar into sour cream.
   
3. Start whisking with a blender with a whisk or mixer at a maximum speed of 10-15 minutes.
   

To make the cream more dense and stable, you need to take more fat sour cream. The best option for using sour cream is to grease a pancake cake or cherry biscuit with it.

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

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

Cooking custard as follows:

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

After that, remove from heat and let it cool. As it cools, the cream begins to thicken. Now you can grease the cakes with it and stuff the eclairs. In the process of cooking, you can add cocoa, and then you get a chocolate custard.

Light curd cream
Creams based on fermented milk products are incredibly popular. They are surprisingly light and do not leave heaviness in the stomach. These are safer options for children's parties. In order to make cream for the cake at home based on cottage cheese, we 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. Put all the ingredients in a deep bowl.
   
2. First you need to use the nozzle for mashed potatoes 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 an acidic flavor, it may seem to many that sugar is not enough. You can add fruit to the curd cream or layered a cake with the curd cream.

Universal oil cream
This is the most versatile cream of all that fits absolutely all desserts. But due to the fact that it contains a lot of butter, it is rather heavy for the stomach. But one piece does no harm. Before preparing the oil cream, you need to prepare the following ingredients:

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

Cooking butter cream is not particularly difficult:

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

Rum or cognac, as well as cocoa powder, can be added to the oil cream. It is well suited for decorating cakes and sand baskets: from an oil cream, flowers and other decoration elements work well.

Lush cream
Cream of whipped cream is used in many types of baking, they can decorate cakes and serve as a dessert with fruit. A cream based on whipped cream will go well with biscuit cakes. To prepare it, we need:

• fat cream from 33% - half a liter;
  
• icing sugar - 50-70 gr;
  
• gelatin - 10 gr.
  

Cooking process:

1. Pour gelatin with a quarter cup of warm boiled water and leave for 1 hour.
   
2. Pour chilled cream into a cold, deep bowl.
   
3. Whip the cream until foamy, gradually adding icing sugar and pouring gelatin.
   
4. Continue whipping until the cream is thick and strong.
   

We coat the cake with the finished cream and put it in the refrigerator for solidification. Gelatin is added to the cream so that it keeps its shape well and does not spread.

Any, even a novice hostess, will be able to prepare cream for cakes according to such simple recipes. Cakes made on the basis of homemade creams differ from store creams in both quality and taste. And all because in the cooking process you put all your efforts and soul into them, and you certainly can’t buy it in any store.

20 minutes

284 kcal

4/5 (4)

There are a huge number of good recipes for a wide variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which you soak cakes. It gives this or that taste and creates mood to your cake. In essence, a cream is an elegant lush mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition. They smear biscuit cakes and decorate cakes.
  Today I will show you the nine most common, easy to prepare biscuit cream recipes, and you will determine which cream is better and more suitable for the layer of your next biscuit cake.
  All recipes are different in composition, and each of them exists in several, or even dozens of options. I will offer you the most simple and universal. If you are not going to use the cooked cream right away, store it no more than two to three days in the refrigerator, as this fastidious product spoils very quickly.

Chocolate Cream Recipe

Liter saucepan, bowl, whisk or mixer.

Required Products:

The recipe for this chocolate cream with condensed milk is as simple as God's day, and at the same time terribly tasty. You can also read another version of how to cook chocolate cake cream for this link. I would like to warn everyone who scrupulously monitors their figure, the cream contains a large number of calories.

To properly prepare chocolate cream according to my recipe, choose only high-quality condensed milk. You will need a yolk of fresh chicken egg, take the oil out of the refrigerator ahead of time, it should be soft.

Banana Sponge Cake Cream

It will take time:   10 minutes
Get servings:   6-7 (one small cake)
To prepare the cream you will need:   a bowl for mixing ingredients, a blender.

Ingredients:

• 2 medium-sized bananas
• 350 grams of sour cream;

• 4 tablespoons powdered sugar;
• teaspoon of lemon juice.

Another easy-to-prepare biscuit cream is banana with sour cream. Sponge cake with banana cream is one of my child's favorites. I believe that it is ideal for children's parties and more. Read here how to make - banana cake cream - another of our original recipes.

We start cooking, remember that sour cream for cream should be chilled, just from the refrigerator.

Curd cream for biscuit cake

It will take time:   20 minutes
Get servings:   12 (1 cake)
To prepare the cream you will need:   desire to prepare a miracle cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind curd lumps by grinding, if not, you can do it).

Ingredients:

• 450 grams of fat cottage cheese;
• 1 pack of butter;

• 150 grams of sugar;
• vanilla sugar - 1 tsp.

Cottage cheese   - lightweight, healthy, ideal cream for biscuit cake. You do not need to be a pastry chef with seven spans in your forehead to properly cook it. In nature there many options for curd cream   for a biscuit cake, you can cook it with gelatin, very good, in my opinion, curd cream with fruits, curd-yogurt, as well as curd-cream cream or curd cream with cream. The recipe for making curd cream with the addition of oil, which I offer, is one of the simplest and most popular. Make sure the oil is soft. Take it out of the refrigerator ahead of time. Let's start cooking our cream.

To prepare a cottage cheese-banana cream for a biscuit cake, add one medium-sized banana, peeled and turned into a slurry, into our recipe and beat.
  On this link you will read our other simple cooking method — cream cake cream—.

Sour cream recipes

Sour cream custard

It will take time:   30 minutes
Get servings:   10 (mid-size cake)

For sour cream custard, take:

• 250 grams of sour cream with a high percentage of fat content;
• half a glass of sugar (100 g);
• 200 grams of butter;

• a few tablespoons of flour;
• a bag of vanilla sugar;
• one chicken egg.

Cream sour cream with condensed milk

It will take time:   15-20 minutes
Get servings:   10 (medium-sized cake)
Kitchen accessories:   ladle for mixing and cooking cream, whisk, bowl for mixing ingredients.

For sour cream with condensed milk, take:

• 400 grams of high or medium fat sour cream;
• a third of a can of condensed milk;

• a tablespoon of skate;
• a tablespoon of lemon juice.

If you decide to make a delicious sour cream for biscuit cake, then take fat sour cream. Another condition, it must be cold. I will tell you how to easily prepare two types of sour cream for biscuit cake: sour cream custard and sour cream with condensed milk.
First, sour cream   - This is a very thick cream, it is used when you need to smear thick cakes. Under their weight, the cream will not fail. Custard cream should be used immediately after cooking, otherwise you will not be able to work with it.
Second, cream for biscuit sour cream cake with condensed milkon the contrary, liquid. They are saturated with dry, not very thick biscuit cakes. Here you will read how to cook. Please note that the oil for one and the second cream should be soft.
  The most delicious sour creamfor a biscuit cake is prepared like this:

Cooking sour cream   for sponge cake with condensed milk.The whole process of preparing this cream is to continuously whip the sour cream with the rest of the ingredients.

Sour cream for biscuit cake is also prepared with gelatin, here read our other recipe, how can you simply cook it and, in fact, yourself as a whole.

Condensed milk cream for biscuit

15 minutes
Get servings:   6-7 (small cake)
Kitchenware:   bowl for mixing cream ingredients, mixer or whisk

Essential Ingredients:

• can of condensed milk;
• 200 grams of butter;
• a bag of vanilla sugar.

To properly prepare condensed milk cream for biscuit at home, buy condensed milk of exceptionally excellent quality. The second condition: get condensed milk and butter in advance from the refrigerator, because they should be at room temperature, the butter should be soft.

This is probably the easiest cream for biscuit cake, and anyone can cook it if desired. You just need to work a little with a mixer. If desired, add a little lemon zest or a spoonful of your favorite liquor here.

What way else can you cook and read by clicking on this link.

Butter cake for biscuit cake

It will take time to prepare:   30 minutes
Get servings:   12 (1 cake)
Kitchenware:   ladle for making syrup, a bowl for mixing cream components,
  mixer.

Essential Ingredients:

• 300 grams of butter;
• one and a half glasses of sugar;
• half a glass of fat cream;

• 2 tablespoons of skate;
• a bag of vanilla sugar.

This version of butter cream is very tasty and ideal for sponge cake. He holds his form perfectly. It’s convenient for them to smear cakes and form the top layer of the cake, because our butter cream will not spread. It should turn out dense and magnificent at the same time. Prepare the oil, as usual, in advance, it should be soft. We will prepare an oil cream based on creamy syrup with cognac.

Lemon Sponge Cake Cream

It will take time to prepare:   30 minutes
Get servings:   12 (1 cake)
Kitchen accessories:   grater, liter saucepan or ladle, bowl, mixer or whisk

Essential Ingredients:

• two medium lemons;
• two eggs;
• half a glass of sugar;

• 50 grams of oily plums. oils;
• a bag of vanilla sugar.

Now I will tell you how to make a funky lemon cream for a biscuit cake.
  This is a variation on the theme of the classic English lemon dessert, but there is not much sugar and not enough oil, so the cream is relatively low-calorie, giving the biscuit a gentle acidity.

Here you can read another recipe on how to cook.

Cream for the cake is an integral part of the dessert, with its help you can decorate a treat or hide minor flaws of the pastry chef. Having chosen the correct filling, you can soak cakes, make an additional layer or create unusual decor on the surface of the product.

How to make cream for the cake?

The cream recipe for the cake has many options and it is prepared on a different basis. Following simple recommendations, you will know what filling is suitable for sponge cake, sand, honey or pancake cakes.

1. For prepare filling on a liquid basis - these are all kinds of custard, with condensed milk, curd or sour cream. With their use, minimal use of syrup softening the layers of the cake will be required.
2. If you need to make a thick dense layer between the cakes, apply butter, cream or cheese cream for the cake.
3. Light cream for the cake - protein. With proper manufacture, it can be used for the layer between the cakes and for decorating the surface of the dessert.
4. Chocolate ganache cream for cake can act as an impregnation of cakes and glazes for surface decoration. In this case, you need to take into account the quality of chocolate, the higher the content of cocoa beans in its composition, the more dense the cream will turn out.

Cream cake with condensed milk

Cream for the cake, a simple recipe for which is described below, everyone can cook. You do not need to whisk, brew or cool anything for a long time. All components are mixed and used as intended almost immediately. This filling perfectly permeates any cake layers: biscuit, sand, puff, and additional impregnation with syrup may not be required.

Ingredients:

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

Cooking

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

The perfect cream for smoothing the cake is ganache. It cools well and lays superbly on the surface. It can be used before coating the dessert with mastic. Use dark chocolate with a high cocoa content to make. If the coating should be white, reduce the amount of cream, so the ganache will better set.

Ingredients:

• bitter chocolate - 100 g;
• cream - 100 ml;
• icing sugar - 50 g.

Cooking

1. Break the chocolate into small pieces, transfer to a bowl.
2. In a saucepan, warm the cream with powder, do not bring to a boil.
3. Pour the cream onto the chocolate, wait until it melts, mix.
4. Before use, the cream should stand in the refrigerator for an hour.

Unbelievably delicious for the 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 fits perfectly into the manufacture of “naked” cakes made of chocolate cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• icing sugar - 50 g;
• vanillin.

Cooking

1. Beat the cold cream with a mixer to dense peaks, adding powder.
2. Continuing the operation of the appliance add cheese and vanilla.
3. Beat until smooth and smooth.

A light and airy cream made from whipped cream for a cake is ideal if you follow all the rules of processing the product perfectly. It is important to ensure that the cream does not exfoliate and does not turn into butter. You can use a product of plant origin, it beats very well, but its taste is a little sugary, add a small pinch of citric acid to balance the taste.

Ingredients:

• whipping cream - 500 ml;
• icing sugar - 100 g;
• citric acid - 1 small pinch.

Cooking

1. Whip cold cream with a mixer at high speeds.
2. Add powder and citric acid.
3. The cream for the cake is whipped until the formation of dense stable peaks and immediately used as directed.

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

Ingredients:

• curd mass - 400 g;
• icing sugar - 100 g;
• vanillin;
• butter - 150 g.

Cooking

1. Beat soft butter with powder and vanilla until the mass is lightened. You should get a white fluffy cream.
2. Add cottage cheese in portions while continuing to move the mixer.
3. A smooth white cream should cool for an hour before use.

The most popular cream for milk cake is custard. For thickening, flour is often added to the composition, but you can use the French technology for preparing the filling. It thickens due to the brewing of yolks, as a result it leaves a very delicate, smooth. If desired, it can be made chocolate, supplementing the recipe with one spoon of cocoa powder.

Ingredients:

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

Cooking

1. Pound the yolks with sugar until lush.
2. Enter the milk, put the dishes in a water bath.
3. Warm the mass, stirring constantly, wait until the cream thickens.
4. Beat soft butter until fluffy, gradually pour cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cream cake has a different name - Kurd, it is very simple to prepare. This delicious filling will transform the most outstanding cakes. The technology of its manufacture is similar to custard, only as a result it comes out lighter, not greasy and completely not cloying. He perfectly copes with the impregnation of cakes, and they will not succeed in decorating the dessert, given its light texture.

Ingredients:

• lemon - 2 pcs.;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Cooking

1. Remove the yellow peel with a fine grater.
2. Squeeze the juice, strain off the seeds and cake.
3. Mix juice with zest, add sugar and eggs, whisk.
4. Put the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
5. Add oil, mix.
6. A delicious cream cake will be ready for use after cooling for 2 hours.

Tasty and saturated can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Chips before use need to be crushed with a coffee grinder or blender, so the cream will come out more uniform. Not much cream will come out of the indicated amount, but it will be enough to fill a cake of three cakes.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut flakes (small) - 100 g;
• butter - 100 g;
• icing sugar - 50 g.

Cooking

1. Melt the chocolate.
2. Beat butter with icing sugar.
3. Whip the cream to a lush consistency, gradually introduce the butter mass and melted chocolate.
4. Turn off the appliance, introduce coconut flakes, mix with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

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

Ingredients:

• proteins - 4 pcs.;
• icing sugar - 200 g;
• citric acid - 1/4 tsp

Cooking

1. Place the steam bath structure on the fire.
2. Beat the squirrels in a bowl until a froth is formed. Put in a water bath and continue to beat, pouring powdered sugar.
3. Beat until the mass begins to separate from the bottom.
4. Remove from heat, throw citric acid, continue the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it has completely cooled down.

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

How to decorate a cake with cream yourself?

Easy way to decorate the cake with cream