Sometimes for cooking some kind of baking, we are looking for. But, at the same time, we want to cook a super dessert. Here, baking creams will help us.

Cream "quick"

Sometimes there are moments when you need to urgently make a cream, or make a quick sweet fudge. That is, in a matter of minutes you need to get the finished product, just this recipe will help with this.

Ingredients:

Condensed milk - 4 tablespoons.
Cocoa - to taste.

Cooking:

Put the condensed milk on a plate, pour out the cocoa, you need to take into account that the larger the amount of cocoa, the thicker the cream will be and the “chocolate” the taste will be.
Mix condensed milk and cocoa thoroughly and gently until you get a homogeneous mass of the same consistency.
Serve as a fondant for cookies, muffins, if you add butter to the cream and mix, then you can grease the cakes with it.

Custard

A delicious airy cream that is perfect for filling eclairs, as well as for any berry-fruit pies. Simple baking creams always help out in difficult situations.

Ingredients:

Milk - 500 ml
a glass of sugar (200 grams)
50 gr flour
four yolks
vanillin sachet

Cooking:

Grind the yolks with vanilla, sugar and flour.
Boil milk.
Remove from heat and stir in egg mixture. Put back on the fire and cook over very low heat, stirring.
The cream is ready when it thickens.

honey cream

An amazing combination of fragrant sweet honey, soft butter and exquisite taste of walnuts - a truly versatile cream.

Ingredients:

Table. honey spoon
powdered sugar - 100 gr.
juice of half a lemon
one yolk
walnuts - 100 gr.
drain. oil - 100 gr.

Cooking:

Soften the butter, add sugar, yolk, honey, lemon juice, beat everything until thick. Enter nuts. Refrigerate the cream before applying to the cake.

Cream with condensed milk

A classic baking cream that is suitable not only for any biscuit cake, but also for cakes, baskets and nuts that children love so much.

Ingredients:

Butter - 200 gr.
two yolks
vanillin (you can use liquor)
condensed milk - 100 gr.

Cooking:

Soften the butter (do not melt!), beat with condensed milk, add the yolks, without stopping whipping the cream, add vanillin or liquor. Chopped walnuts can be added to the condensed milk cream.

Cream of cream

The most delicate, airy cream is a wonderful cake decoration, but it can also be an independent dessert if you add, for example, fresh berries.

Ingredients:

A glass of cream (better than 35%)
10 gr. gelatin
vanillin
half a cup of powdered sugar

Cooking:

Put the cream in a container in very cold water, beat until the foam is firmly attached to the whisk. Slowly pour in powdered sugar, vanilla, pour in gelatin, pre-soaked for about 20 minutes and dissolved in a water bath. Beat everything together for about 15 minutes.
To make the cream from the cream strong, you need to beat just before applying to the cake, gradually increasing the speed.

chocolate cream

A wonderful chocolate cream is amazing in that it remains soft and juicy, and at the same time does not spread, so it is great for cakes and cakes. We offer the most popular options for making chocolate cream.

Ingredients:

Chocolate (any, both black and milk, and white) - 200 gr.
milk or cream - 100 grams
drain oil. - 20 gr.
two yolks or a can of condensed milk (depending on the preparation option)

Cooking:

So, the main recipe: melt chocolate in a water bath, add butter and milk. Then you can add whipped yolks (such a cream will be more airy) or condensed milk (for those who appreciate a rich taste). Boil the mass until thick, without ceasing to interfere.

Butter cream

Whipped cream is often referred to as "creamy". However, in the classic recipe, fresh, tender butter is taken as the basis, which is mixed with various ingredients, turning into a delicious treat.

Ingredients:

Powdered sugar - 300 gr
cognac - 2 table. spoons (can be replaced with dessert wine)
drain oil. - 500 gr.
vanillin

Cooking:

Soften the butter, beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also take sugar, but the cream will not be so tender with it) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.

curd cream

Like any other cream, cottage cheese involves a lot of cooking variations. We offer you a recipe for a classic base, which you can optionally supplement with nuts, berries, raisins.

Ingredients:

Cottage cheese - 400 gr.
sugar - 100 gr.
egg yolks - 4 pcs.
nuts, raisins, berries (to taste)
vanillin

Cooking:

Mix the yolks with sugar, grind well. Rub cottage cheese through a sieve, mix with yolks and sugar, berries or nuts. Add whipped cream to the mixture.
Curd cream preparation options: with butter (200 gr., instead of cream) or with gelatin (in case you plan to store the cream for some time).

sour cream

This cream is very unstable, so it is used mainly for making cakes. It is very good in quality - the cake becomes soft and juicy in almost a few minutes.

Ingredients:

2 cups sour cream (35% fat)
glass of sugar
vanillin

Cooking:

Sour cream is prepared very simply - sour cream is mixed with sugar, this mass is whipped very well, vanillin is added at the end. It is recommended to coat the cakes immediately, until the cream has settled.
You can add berries, jam, jam, nuts to the cream - to taste.

Custard classic

Custard is always obtained even by novice housewives. Delicate, very easy to prepare, the cream goes well with cakes, pastries, eclairs, baskets and other sweets.

Ingredients:

Two eggs
glass of sugar
two glasses of milk
three tables. spoons of flour

Cooking:

Mix a glass of milk, flour and eggs. In a separate bowl, combine the second glass of milk with sugar, bring to a boil over the smallest fire, not forgetting to stir continuously. Pour milk with eggs and flour into this mixture, as soon as it boils - turn off, without ceasing to interfere. The cream is ready when it thickens.

This recipe is a classic, there are many variations of it in cooking. For example, you can add 2 tables. spoons of coffee or cognac, vanilla.

Transdanubian apple cream

Do you want something unique, unusual and tasty? Besides, did you pick apples at the dacha? Try Transdanubian pastry cream - an original delicacy from the Hungarians!

Ingredients:

165 g apples
50 g sugar
1 egg
15 g almonds
40 g cream

Cooking method:

Peel the apples, chop, stew with water, wipe. Take the egg, separate the protein from the yolk, beat. Combine apples and sugar, add protein and beat the mass. Then the dish must be cooled. Serve on the table, put the cream in the form of a pyramid, garnish with almonds. Whipped cream must be served separately.

simple icing

Classic white icing for cakes, shortcakes and rum babs.

Ingredients:

A glass of powdered sugar
lemon juice

Cooking:

Pour the powder into a bowl, add lemon juice to make the mixture thick. The icing hardens quickly, so you need to use it immediately after preparation.

orange cream

For 4 servings:
3 yolks
150 g powdered sugar
juice of 3 oranges
2 sheets of gelatin (optional)
2 tsp flour
0.25 l heavy cream

Cooking method:

Grind the yolks with powdered sugar, flour and orange juice. With continuous stirring, cook a not very thick cream and cool it. Dilute gelatin in warm water, mix thoroughly and add to the cream. Then add half of the whipped cream, put the cream in a compote, decorate the top with lightly sweetened whipped cream and place in the refrigerator. Can be garnished with orange slices.

Finishing cream (from condensed milk).

Ingredients:

250 g butter
1 cup condensed milk
1/3 vanilla sugar powder
1 teaspoon a spoonful of liquor

Cooking method:

Unsalted butter is kneaded in a bowl and rubbed until white. Condensed milk is poured in small portions (no more than one teaspoon) into the mashed butter, without ceasing to beat the mass with a spoon, vanilla sugar and liquor are added to the finished cream. This cream can be made with the addition of coffee or cocoa.

There are many recipes for making creams for cakes, pastries, rolls. Here are more recipes for creams, which include such a useful product as honey.

Cream caramel.

For cooking we need: 100 g honey, 250 g butter, 150 g sugar, 200 ml milk, 3 tbsp. tablespoons of flour, 100 g of black coffee.

Pour sugar into a small saucepan and cook over low heat until caramelized. We make sure that the sugar does not burn, and the caramel turns out to be a pleasant yellowish color. We mix the flour with coffee and milk, gradually pour the mixture into the caramel, stirring constantly, bring over low heat until thick. Cool the mixture and add the butter, mashed with honey. Now beat the mixture until creamy and soak the cakes.

Egg cream.

To prepare it, take: 1 st. a spoonful of honey, 250 g butter, 4 eggs, 150 g sugar, 30 g chocolate.

In a steam bath, beat the eggs with sugar and chocolate until thick. Mix honey with butter and gradually add them to the cooled egg mixture. Whisk everything until smooth.

Nut cream.

We will need: 1 st. a spoonful of honey, 100 g butter, 100 g powdered sugar, 1 yolk, nuts, lemon.

Rub the butter with sugar, honey and yolk. Add ground nuts and lemon juice. Beat the mass until foamy and refrigerate.

But what creams can be prepared for rolls.

Chocolate cream.

To prepare it, we need: 120 g honey, 120 g butter, 3 yolks, 60 g chocolate, vanilla sugar, nuts, cinnamon.

We mix honey with vanilla sugar, cinnamon and yolks, add chopped chocolate and gradually stirring, keep on low heat. Once the chocolate has melted and the mixture thickens, remove it from the heat. Add butter and nuts to the warm mixture, beat well and cool for at least half an hour.

Vanilla cream.

We will need: 1 st. a spoonful of honey, 80 g butter, 200 ml milk, 2 yolks, 1 tbsp. a spoonful of cornmeal, vanillin.

Mix the yolks with vanilla and cornmeal, beat well and put on a small fire. Cook, stirring constantly, until the mixture thickens. Separately, grind honey with butter, add it to the warm mixture and beat until foam forms.

Cream, prepared at home, is able to emphasize the taste of baking, whether it is a biscuit cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are also added - for density and structure - gelatin, flavors - to give taste, natural dyes - for an attractive and bright look.

With the help of cream, you can not only decorate a homemade cake, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.

Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. If you don't have a piping bag, you can make one out of baking paper or a clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.

Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when mixing sour cream and heavy cream, the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate inner cakes, decorate the top layer of homemade cakes, and to fill baskets and straws.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy taste, light and delicate in texture, high nutritional value and light taste. Excellent for soaking and decorating biscuit dough, but does not combine with puff and shortcrust pastry. Shelf life in the refrigerator is up to 32 hours.

Butter cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Preparation of cream for decorating and impregnating homemade cakes:

Based on the classic cake cream, you can experiment by adding additional ingredients to the mass to get a denser or vice versa light texture, or to give the mass a new savory taste. Original and interesting cream recipes for making homemade cakes.

Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be at room temperature.

Ingredients:

• Butter packaging;
• A sachet of vanilla powder;
• 100 ml. milk or light cream;
• 3 art. spoons of powdered sugar.

Butter cream preparation:

1. Bring milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
   

   Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake made with fresh or canned fruits and berries, chocolate chips.

Ingredients:

• Sugar - 1 cup;
• Vanillin sachet;
• Cottage cheese - 500 gr.;
• A little fat cream - 100 ml .;
• Butter - 200g.

Cream preparation:

1. Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
2. Pour sugar and vanilla powder into a blender, add chilled butter cut into pieces. Add cottage cheese and beat until smooth.
3. You can adjust the density and lightness of the cream by adding cream.
4. To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.

The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs - 3 pcs.;
• 3 lemons or 5 limes;
• Sugar sand - 150 gr.;
• Butter - 100g.

Cream preparation:

1. Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
2. Transfer the zest from a small saucepan, add sugar and mix the mass.
3. Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
4. As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.

A simple cake cream is made from egg whites.

Read us

Ingredients

Chicken eggs - 2 pieces(s) Sugar - 150 grams Water - 50 grams Vanillin - 1 pinch Lemon juice - 1 tsp

• Servings: 1
• Cooking time: 20 minutes

Description

The easiest cake cream

An airy protein mixture is often used for spreading cakes and as a filling for tubules.

Cooking method:

1. Make syrup from sugar and water.
2. Stir the mixture so that the syrup does not burn. When it boils, reduce the fire.
3. Check the readiness of the syrup. Drop a little mixture from a spoon into cold water, if it is solid, then the syrup is ready.
4. Separate the whites from the yolks and beat with a mixer until firm foam.
5. Pour the hot syrup into the egg whites in a thin stream.
6. Beat the mass until it becomes airy.

The finished protein mass is used immediately, otherwise it quickly freezes.

Simple cream cake with condensed milk

Ingredients:

• Condensed milk - 100 gr;
• Creamy margarine - 200 gr;
• Egg yolks - 2 pcs;
• Vanilla - a pinch;
• Liqueur - 2 tsp

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with a mixer. At the end of cooking, add vanilla and liqueur for flavor.

Recipe for a simple cream for semolina cake

Products for cooking:

• Milk - 0.5 stack;
• Semolina - 1 tbsp. l;
• Sugar - 1 tsp;
• Margarine - 1.5 tsp;
• Egg yolk - 1 pc;
• Vanillin - a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Mix the prepared semolina porridge with the butter mass. Beat with a mixer until fluffy.

Simple buttercream cake

A simple cake cream at home can be made from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of a more delicate consistency.

• Sweet butter - 250 gr;
• Milk - 100 gr;
• Powdered sugar - 1 stack;
• Vanilla sugar - 1 packet.

Take the oil out of the refrigerator ahead of time. Bring milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whipping time from 3 to 5 minutes.

The finished mass is tender, airy and with a slight aroma of vanilla. It is used for cakes, cakes and rolls.

These simple recipes should be in the piggy bank of every housewife. Based on them, you can prepare an unusual cream by adding food coloring, nuts or coconut flakes to it.

Any confectionery cream is made by mixing, whipping, and sometimes boiling. As a rule, creams are distinguished by a sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts of the famous confectioners of France, England, Italy, recipes for already classic cake creams have developed. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material outlines the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.

meringue italian

Italian meringue is essentially a protein custard made from egg whites, sugar, water, and salt. This cream keeps its shape perfectly and is widely used to create mousses, decorating confectionery products, and also as a separate dish.

To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml of cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. Everything, the Italian meringue is ready!

Cream classic custard

Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, it can also be used to grease any sand cakes, fill tubes, eclairs.

To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Stir the custard mass constantly so that it does not curl. After boiling, it is cooled, if necessary, beat again.

Custard recipe video:

Bavarian cream

The Bavarian cream is more like not an ordinary cream, but a delicate mousse. For several centuries it has been served as a festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.

The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now whipping cream 33% fat, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is usually used both for the preparation of the famous Tiramisu dessert (a gentle mass is smeared with layers of Savoyardi cookies) and for creating an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.

Whipped cream

Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar to them.

creamy cream

Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.

To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.

Protein cream

Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. With the finished mass, you can decorate cakes, fill tubules and baskets.

You can see the process of making protein cream in the video:

curd cream

Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.

sour cream

Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and fairly thick sour cream, the ideal fat content is 30%.

To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger one filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Oil cream

Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liquor, cognac, berry syrup to it.

What cake can be without a thick, shaped and fragrant cream? Right! No! It will turn out dry, ugly, the layer will drain onto the dish. A thick cream will be an excellent filling and decoration for even the most modest cake, but how to cook it?

Thick Cream for Cake - General Cooking Principles

All creams and toppings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.

General principles for the preparation of thick creams:

The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores, used in each case according to the attached instructions.

All products for the cream should be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It is more difficult with sour cream, even at 25% it can be thick, and sometimes liquid.

Sugar and powder are replaced by each other, but you need to navigate not by volume, but by weight, since the density of the products is different.

Before adding to the cream, cocoa must be sifted to get rid of lumps. Can be ground with granulated sugar before adding the liquid if the cream is custard.

Nuts before laying in the cream must be fried, otherwise they will become sour and tasteless.

It is equally important to observe the temperature regime. Dairy products become liquid in heat, it is difficult to work with them, they do not whip into foam. Butter, on the contrary, should be kept at room temperature before whipping and adding to the cream so that it softens.

How to make a thick cream cake from cream and chocolate

Buttercream itself is delicious, but very capricious. When sugar and other additional ingredients are added, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream cake is to add chocolate.

Ingredients

350 ml cream with a fat content of 33%;

100 g of chocolate;

6 spoons of powder;

Vanilla extract.

Cooking

1. Put a saucepan of water for a water bath. In a smaller saucepan, pour 2-3 tablespoons of cream and chopped chocolate. It is better to take dark chocolate with a high cocoa content, at least 60%.

2. Pour the rest of the cream into a bowl, beat until fluffy foam.

3. Only after that we begin to add powdered sugar. Pour in small portions, mix well.

4. Remove the melted chocolate from the water bath and cool, it should be warm, but not hot.

5. We switch the mixer to the smallest speed, we begin to slowly add chocolate to the cream and stir.

6. Add vanilla. But you can pour in a little cognac or liquor, just one spoon is enough. Ready!

7. Put the cream in the refrigerator for 15-20 minutes, then use it to grease the cakes and decorate cakes and pastries.

How to make cake cream thicker with gelatin

This option is suitable for absolutely any cream prepared on condensed milk, cream, proteins. The custard mass can also be made thicker. Take any gelatin, instant or regular, there will not be much difference.

Ingredients

800 g of cream;

10 g of gelatin;

50 ml of water.

Cooking

1. Combine gelatin with water. You can take whole milk, coffee or cocoa, if they match the taste of the cream. It's just that not everyone likes to use plain water in fillings. Soak gelatin for the time indicated on the package.

2. We put a bowl with dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.

3. We lower the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.

4. Now the cream needs to be put in the refrigerator, but watch closely. As soon as it begins to thicken, you need to remove and grease the cake, decorate. If the cream hardens, then it will be more difficult to do.

Thick cream for Charlotte cake

A variant of a rich and thick cake cream, which is made from proteins. You will also need eggs and full fat milk, preferably 4%.

Ingredients

200 ml of milk;

360 g sugar;

400 g good butter.

Cooking

1. Separate the yolks, put them in a bowl, add granulated sugar. Stir. Proteins are not useful, you can cook meringue or some other dish from them.

2. Pour in milk, mix again.

3. Put on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, we immediately remove from heat. Cool down. You can put in a bowl of cold water, it will be faster.

4. Put the softened butter in a bowl. Immerse the mixer, beat until fluffy for at least 10 minutes.

5. After that, add a spoonful of brewed milk, beat further, put another spoonful and so on until the syrup is over.

How to make a thick cream cake from sour cream

Sour cream recipes often call for a fatty, thick product. But it is difficult to find it in stores, or the cost is staggering. In fact, there is a very simple way to make a thick cream for a cake from 20-25% fat sour cream.

Ingredients

1 kg of sour cream;

150 g of powder;

Fillers: vanilla, cocoa, coffee, liquor.

You will also need gauze or cotton thin fabric.

Cooking

1. Put 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take a thin fabric.

2. We spread the sour cream on the fabric, tie the ends of the gauze to make a knot. We hang it, leave it to separate the whey, be sure to substitute a vessel to collect excess liquid.

3. After 3-4 hours, the sour cream will become much thicker, you can leave it all night. You will get a mass that resembles cream cheese in consistency.

4. We shift the weighed sour cream into a bowl, start whisking and add powdered sugar. Sand is best not to use.

5. At the end, we put the ingredients for aroma and taste. They can be anything, but appropriate to the dessert.

How to make cake cream thicker with cocoa

A great way to make cake cream thicker if you have nothing but cocoa powder on hand. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.

Ingredients

600 g of cream;

2 tablespoons cocoa without sugar.

Cooking

1. Put the cream in the freezer for 30-40 minutes, but it should not freeze with ice. The mass should cool well.

2. Pour cocoa into a strainer, sift.

3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream back in the refrigerator. In half an hour it will be ready to use.

Thick cream for condensed milk cake with butter

You can often hear that now condensed milk is not so liquid and does not freeze. But, if you do everything right, you can cook a very tasty and thick cream for a cake or pastries.

Ingredients

350 g butter;

1 can of condensed milk;

Cocoa or vanilla to taste

Cooking

1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a hole will appear. Transfer to a bowl.

2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes white and fluffy.

3. Open a jar of condensed milk, mix. We collect with a spoon and add to the oil, but do not stop beating. As soon as the fat absorbs all the milk, we again collect a spoonful of condensed milk and add.

4. Do this until the milk runs out. If you pour it all at once, then the cream will turn out to be liquid.

5. At the end, add cocoa or vanillin, any ingredients for taste.

Thick custard for cake

Cake custard is often runny if not properly prepared. In fact, you can make a very thick, rich layer for cakes, which will even work for small decorations, borders. Instead of cornstarch, wheat flour or cornstarch can be used.

Ingredients

4 yolks;

90 g sugar;

250 ml of milk;

120 g butter;

2 tsp corn starch.

Cooking

1. Place the yolks in a saucepan, add granulated sugar to them and carefully grind the mass until smooth. If this is not done, pieces of scrambled eggs will float in the cream after brewing.

2. Add starch or flour, also grind. If you put cocoa, then it is better to pour it out now and grind it, otherwise there will be lumps.

3. Add milk, stir.

4. Put the custard on the stove, medium heat. We don’t leave the saucepan anywhere, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly update the layer so that it does not burn.

5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mass to a boil.

6. Now they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.

7. Soften the butter. Add to cooled cream. Ideally, it can be beaten, but there is a small amount that will only spread on the walls of the dish.

8. For flavor, put vanillin, stir again.

It is undesirable to add berries and fruits to sour cream; from juice it quickly becomes liquid. The exception is bananas.

Any cream can be made thicker by adding melted, but not hot, chocolate to it.

If there is no thickener at hand, and the cream turned out to be liquid, you can simply add coconut flakes to it. We absorb the mass of shortbread cookies well, but it needs to be ground well.

The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and lush mass.