The catch phrase “Life is unpredictable, so it’s better to eat dessert first,” as accurately as possible reflects the thoughts of a sweet tooth. Many will agree that after a delicious lunch with dessert, the most difficult problems seem quite solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of the filling for sweets, but its main types are no more than six.

Cake cream is just as important as well-baked cakes. Products for him should be chosen the freshest and highest quality, because the taste of not only the cream, but also the entire dessert depends on the components. Certain fillings are suitable for different cakes. You should not try to miss, for example, "Napoleon" with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.

The most expertly baked cakes will not give you a cake idea until they have cream on them. They are only the basis of the future dessert, and its heart is the layer. It holds the cakes together, emphasizes their taste and gives additional aroma and sweetness. No wonder the vast majority of creams include vanillin or vanilla sugar.

As a child, attention was attracted not so much by the dessert itself as by its top, decorated with oil flowers and pieces or fruit. I wanted to try them first.

The decor of cakes is even more sophisticated today than it was even a decade ago. There are sugar flowers, chocolate figurines and lace carved from meringues.

Cake creams are still not spared if they want to get a real work of culinary art. Even externally beautiful pastries should not disappoint with their taste or poor cakes impregnation.

Creams, other than custard, do not require a large number of components. However, they can be easily ruined if you don't follow the step by step instructions. When making them, you should take into account some tricks so that the consistency of the interlayer becomes ideal.

The recipe for cream for the cake, which is most often baked, should be written out on a piece of paper to make the necessary notes. Some people prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will be useful next time.

Ingredients:

• 250 g granulated sugar;
• 15 g vanilla sugar.

How to make tacosin.

1. Remove the sour cream from the refrigerator, immediately put it in a bowl and add both types of sugar to it.
2. Beat the mixture for 3-5 minutes.
3. Put the cream in the refrigerator.

Curd

The most common cakes will turn into gourmet baked goods if you smear them with curd cream. Wedding biscuit cakes are often made with it, since it turns out to be snow-white and very tasty.

When white chocolate is added to the cream, it will keep its shape better and is suitable for leveling the top crust, decorating the dessert and interlayer.

Ingredients:

• 250 g of cottage cheese;
• 250 g heavy cream;
• 1 tbsp milk;
• 100 g of white chocolate;
• 100 g granulated sugar;
• 15 g vanilla sugar.

1. Stir cottage cheese to remove lumps. If it is too hard, add a spoonful of milk. If it is tender and fatty, milk is not required, the volume of cream should also be slightly reduced.
2. Melt the grated chocolate in a water bath and add it to the curd.
3. Beat the cream with both types of sugar and pour into the curd.
4. Beat the cream for a few minutes until smooth.

With condensed milk and butter

This fatty and sweet cream will saturate the cakes well. It will be possible to cook it in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare the dessert.

Ingredients:

• 500 g of condensed milk;
• 400 g butter.

The cooking procedure is as follows.

1. Take the oil out of the refrigerator in advance so that it softens.
2. Cut it into pieces and put in a bowl, pour in condensed milk and beat the cream with a mixer.

Mascarpone cheese cream

The mascarpone cream goes well with shortbread cakes and cupcakes. It keeps its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

• 300 g mascarpone;
• 150 g icing sugar;
• 250 ml heavy cream.

The preparation procedure is as follows.

1. Pour the cream into a bowl and beat with a mixer, add powdered sugar to them.
2. When the mixture is dense, put the mascarpone in it and stir until smooth.

With ordinary condensed milk, the layer turns out to be white, and with boiled milk, it is caramel color. It will complement waffles, rolls and waffle cake.

It is better to keep it in the refrigerator for a longer time, so that when serving on the table, the cream becomes thick and the cake is easier to cut.

Ingredients:

• 500 g sour cream (from 30% fat and above);
• 500 g of boiled condensed milk;
• 15 g vanilla sugar;
• 1 tbsp lemon juice;
• 1 tsp cognac.

The cooking procedure is as follows.

1. Beat sour cream with a mixer and gradually add lemon juice and condensed milk to it.
2. After the formation of an elastic cream, add cognac to it and mix.

Chocolate cream

The cake looks beautiful when light cakes are smeared with dark cream. The chocolate layer goes well with the chocolate icing on the top of the dessert. The cream is prepared quite simply: several tablespoons of cocoa powder are added to the oil base.

It will be even tastier if the cocoa is replaced with chopped dark chocolate bar.

Ingredients:

• 200 g dark chocolate;
• 80 g heavy cream;
• 130 g butter.

The preparation procedure is as follows.

1. Grate the chocolate, mix in a bowl with cream and in a water bath until it dissolves completely.
2. Cool the mixture to room temperature and add butter whipped with a mixer to it, mix thoroughly.
3. Gram-ganache is ready. If it is used to level the top crust under the frosting, it will need to be refrigerated for 1-2 hours to thicken.

Yoghurt cream

Yourt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and baked goods with a similar filling will be less high in calories.

For an original cake, the finished cream can be divided in half and a spoonful of berry syrup added to one part. Pieces of dessert with cakes, smeared with multi-colored layers of cream, will look beautiful on a plate.

Ingredients:

• 500 g of yogurt without additives and dyes;
• 10 g gelatin;
• 300 g heavy cream;
• 3 tbsp powdered sugar;
• 2.5 tbsp lemon juice.

The cooking procedure is as follows.

1. Place the gelatin in a glass and pour over the lemon juice.
2. Beat the cream, add powdered sugar to them.
3. Yogurt 1 min. beat in a separate bowl, then add gelatin with the remaining juice to it.
4. Mix the two mixtures and beat thoroughly until smooth.

Protein cream

Protein cream is very flexible and keeps its shape well, but you have to tinker with it. It, like custard, is easy to spoil, slightly violating the recipe. This cream is used to decorate the top of the cakes or add to the cakes "Korzinochka" and tubes.

Ingredients:

• 4 eggs;
• 250 g granulated sugar;
• 1 tsp citric acid or 2 tsp. lemon juice;
• 100 ml of water.

The cooking procedure is as follows.

1. Separate the egg whites, put in a bowl and beat them with a mixer until a dense white foam forms.
2. Add citric acid or lemon juice to the whites and continue to beat.
3. Gradually add half of the sugar to the mixture.
4. Put the rest of sugar in a ladle, add water and, stirring, cook over low heat for 4-5 minutes.
5. Cool the syrup slightly and add it to the protein mixture.

The butter for the cream must be taken out of the refrigerator in advance so that it becomes soft. Grind it with a fork before whipping. Eggs, especially whites, should also be at room temperature. Cold ones will not churn into a dense foam.

Cake creams are easy to make at home if all the ingredients are selected correctly in advance. It is helpful to have some powdered sugar at home, as many creams are whipped with it, and not with sand, which does not dissolve well in butter or yogurt.

It is better to buy cottage cheese, sour cream and cream on the market, since there you can taste the products and choose the most pleasant to taste, with a high percentage of fat content.

Conclusion

Few people will refuse to try an appetizing cake with a light airy cream. The very word "cream" immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or pastry integrity, tenderness and an unforgettable taste.

Classic desserts are distinguished precisely by the recognition of the combination of cakes and layers. As a rule, they do not contain bright dyes, like newfangled inventions. Taste qualities of the dessert tested for centuries and its fame demonstrate that the ingredients were selected correctly. It remains only to slightly adjust their proportions and enjoy tea with a piece of your favorite cake.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

I want to offer you a recipe for a honey cake with vertical cakes. It looks very unusual! The cooking process is a little more complicated than making a regular Honey cake, but worth it. And you will certainly be able to surprise your guests with such a seemingly ordinary cake.

flour, honey, sugar, butter, eggs, soda, lemon juice, sour cream, cream, powdered sugar, raspberries

Honey cake recipe without oil. Fast, tasty and economical. Honey dough with nuts is prepared quickly and without problems, you need a minimum of ingredients. As a result, you will have honey cake layers or one pie - depending on how you want to serve the honey cake. I made a simple homemade honey cake with cream. The cream is also without oil - from condensed milk and cream cheese.

flour, honey, walnuts, eggs, sugar, soda, cream cheese, condensed milk, cookies

The recipe for the popular American Red Velvet cake. I can say for sure - this is the best Red Velvet cake recipe I have tried before. The cake on it turns out incredible! Velvety and juicy cakes without any impregnation, deep red color, with delicate butter cream. Moreover, all the ingredients are simple, familiar - it's not for nothing that this legendary cake has so many fans! If you are not yet familiar with "Red Velvet", be sure to take the cake recipe into service. In addition, there is a reason - on the festive table in honor of March 8, such a cake will be very appropriate!

kefir, eggs, sunflower oil, butter, sugar, cocoa powder, flour, salt, baking powder, soda, dye, butter cheese, butter, powdered sugar ...

When there is no time for a full-fledged cake, you can make such a "leaky" sponge cake. Thanks to the holes, the chocolate cream contacts the biscuit more closely, and the cake, even without impregnation, turns out to be moist and tender.

wheat flour, eggs, sugar, baking powder, water, butter, sugar, cocoa powder, sour cream, coconut flakes

Delicate, tasty and very beautiful sponge cake with a rich creamy taste. Airy soaked biscuit, magic cream "Sundae", which tastes like ice cream, and coconut flakes will give you an unforgettable pleasure!

eggs, sugar, flour, baking powder, vegetable oil, sour cream, eggs, sugar, butter, flour, vanilla sugar, sugar, water, lemon juice, coconut flakes

Quick Napoleon cake with three ingredients. I highly recommend cooking! In time, you will need 30-40 minutes, plus the time for impregnation. But the taste and tenderness of this cake is simply beyond words! All lovers of the Napoleon cake are guaranteed to be delighted. Delicate soaked puff pastry cakes with delicious cream! A minimum of ingredients and time-consuming, but the result is a simple, quick and tasty cake.

A delicious and mouth-watering cream cake is considered a real culinary masterpiece. It can only be made by an experienced chef who can handle complex technologies. Novice housewives will also find useful information on how to prepare cream fillings that serve as decoration and impregnation of cupcakes. Thanks to her, you will get unique desserts.

How to make cake cream

There are many ways to make cake cream. The selection of the recipe depends on the type of dough and filling - custard is suitable for puff, and sour cream for biscuit. If you are preparing a light fruit cake, then it is good to fill it with lemon or banana filling, and for an exquisite airy Napoleon, complex cake creams - creamy or buttery - are suitable.

Food preparation

Any cream on the cake begins to prepare with the preparation of products. At the heart of each type is a fluffy mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Varying amounts and additives will affect how you get one or another look. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar, or powdered butter. Milk, cocoa, coffee, eggs and condensed milk serve as additives. The custard filling is used for multi-layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. The protein cream assumes to use egg whites whipped with powdered sugar as a base. They are used to decorate the surface of colored desserts, but are not used for layer cakes.

The creamy filling is obtained by whipping chilled cream. Biscuit is impregnated with it, but it is better to soak puff or shortbread cakes with a creamy sour cream look. For him you will need fresh chilled high-fat sour cream and cream. Any creamy look implies the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, using homemade cream or sour cream.

Homemade cake cream - recipe

Finding a suitable recipe for cake cream today is not difficult, because there are a wide variety of options. A step-by-step recipe will come in handy for novice cooks that will tell you how to make the filling for the cake amazingly tasty. Professionals will also love the recipe with a photo showing how the cake creams will be even tastier.

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

Classic custard

• Cooking time: 1 hour.
• Servings Per Container: 30 Persons.
• Calorie content: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the recipe for custard for cake is used. It turns out to be surprisingly delicate and aromatic, has a thick texture and rich taste. Not a single Napoleon recipe is complete without a skillfully prepared custard that will give the cake the sweetness and lightness it needs.

Ingredients:

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

Cooking method:

1. Combine yolks, sugar and flour into a homogeneous mass, gradually pour in milk with thorough stirring.
2. Put the mass on medium heat, boil, remove from heat. Cool to room temperature, add butter in a spoonful, whisking the butter-milk mixture intensively.

Sour cream

• Servings Per Container: 4 Persons.
• Calorie content: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for a biscuit cake. It has a rich creamy taste and consists of high-fat sour cream and high-quality butter. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get an airy filling for the Bird's milk dessert.

Ingredients:

• butter - 150 g;
• sour cream - 150 g;
• sugar - half a cup.

Cooking method:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. All actions should be carried out gradually so that a thick foam forms.

Curd

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

A delicious aromatic layer for the cakes is a curd cream for the cake with the addition of lemon zest and vanillin. The pleasant filling is also suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel chips, walnuts or decorate with fruits. You will get a festive dessert that delights both adults and children.

Ingredients:

• lemon peel - 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:

1. Rub the cottage cheese through a sieve, mix with granulated sugar, beat. Add vanillin, roasted nuts, lemon zest.
2. Pour gelatin with water. Beat the cream until fluffy.
3. Combine all products with the curd mass, send to the refrigerator for 2.5 hours.
4. If desired, supplement with raspberries, strawberries, slices of peaches or apricots.

Of cream

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Surprisingly delicate and airy cream cake cream turns out. It can be used for coating surfaces and for spreading cakes. Air-saturated, it is ideal for biscuits or puff cakes, shortcrust pastry and rolls. Vanilla sugar gives the filling a special taste, and gelatin is used to keep its shape.

Ingredients:

• cream - a glass;
• gelatin - 10 g;
• icing sugar - 100 g;
• vanilla sugar - 4 g;
• water - half a glass.

Cooking method:

1. Beat the cream with a whisk to create a fluffy foam. You can use a mixer to make cooking easier. At regular intervals add powdered sugar, add vanilla sugar in one of the steps.
2. Soak gelatin in cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Use other recipes as well.

Condensed milk

• Cooking time: 80 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 465 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: difficult.

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

Ingredients:

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

Cooking method:

1. Pour the condensed milk directly in the jars with water, cook over low heat for two hours, cool.
2. Put in a bowl, add softened butter. Beat in a lush golden cream, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity 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 or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate the sweet taste of the filling, which will melt in the mouth at the first touch. Just lick your toes - and you can also add cocoa if you like for a delicious chocolate flavor.

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• milk - ¼ glass;
• sugar - a glass.

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Heat the mixture in a water bath, cool, add soft oil.
3. Grind thoroughly.

Chocolate

• Cooking time: half an hour.
• Servings Per Container: 12 Persons.
• Calorie content: 444 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Complexity of preparation: difficult.

It is 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 be easily replaced with milk or even white if you want a sweeter taste. When using dark chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop of orange liqueur for piquancy.

Ingredients:

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

Cooking method:

1. Chop the chocolate with a food processor, pour in hot cream.
2. After 2 minutes add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used to sandwich thin cakes.
4. To obtain an air mass, chill it for 30 minutes on the refrigerator shelf, and then beat it.

Learn how to cook with other recipes.

Protein

• Cooking time: 10 minutes.
• Servings Per Container: 1 person.
• Calorie content: 196 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

It is useful for novice cooks to know how to make a protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts, chocolate chips and coconut on it.

Ingredients:

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

Cooking method:

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

Creamy

• Cooking time: 5 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 190 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

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

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• icing sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

1. Mix the mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. Stir the cheese cream thoroughly. Add grated chocolate and chopped nuts on top if desired.

Banana

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 257 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Another simple option for decorating desserts is to use banana cream for a sponge cake. To make it, you don't need special skills, because you just need to mix all the components with a mixer. Such an impregnation is perfect for decorating and filling homemade cakes, aromatic biscuit cakes. The secret to making a thick sauce is to use ripe bananas.

Ingredients:

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

Cooking method:

1. Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
2. Grate bananas coarsely, add to the mass. For thickening, you can add semolina.
3. Bake cakes, grease.

Homemade cake creams - cooking secrets

To make a delicious cake cream, you should heed the advice of chefs and leading restaurant pastry chefs:

1. Creamy cake creams involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to their curling. To fix this, you need to remove excess liquid by placing the mass on cheesecloth or a fine sieve.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. Oil soak is best done by beating the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. The custard becomes thicker the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. It is better to pour sugar syrup in a little, and add citric acid at the very end.
6. It is better to cook impregnations that require heating in thick-walled and thick-bottomed dishes so that they do not burn.
7. It is good to diversify low-fat yogurt cream with ice cream.
8. To decorate the cake, a dense gelatin-based cream holds its shape well.

Video

• 400 ml banana juice (from tetrapack)
• 6 plastic gelatin
• 100 grams of honey
• 50 g butter
• a couple of drops of essence of rum
• 400 ml vegetable cream
• 1p. vanillin
• 50 gr. Sahara

Heat the juice with butter, bring the honey to a boil. Remove from heat, add rum and soaked gelatin, cool to a jellied state in the refrigerator. Whisk in the sugar and vanilla cream. Connect both masses.
I sandwich the cakes with cream and put banana slices in it, everyone thinks that it is bananas that give such a taste.

1 plate of gelatin \u003d 4g. Sprinkle the bananas with plenty of lemon juice before placing in the cream.

Protein custard

• 4 squirrels
• 70 ml water
• 200 gr sugar

Boil the syrup from water and sugar, stirring constantly.
Check the syrup for readiness, so if you drop a drop on a plate and touch the drop with a dry finger (carefully hot) or with a dry spoon and slowly lift your finger from the drop, a "string" of syrup should be pulled by your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook it, the cream will be liquid, if digested it will become sugar.
While cooking the syrup, at the very beginning, carefully remove all the saccharins from the sides.
Whisk the whites at the same time, start whisking at low speed for 1 minute, then increase the speed to maximum and beat until firm foam, add 1 tsp. sugar powder and beat for a few more minutes.
The syrup and proteins must be prepared at the same time.
Then, in a thin stream, introduce the syrup into the whites, constantly whisking at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
In 4-5 minutes. add dry lim until the end of whipping. acid on the tip of the knife.

It is important when boiling the syrup, do it with dry hands, in order to avoid water droplets getting into the syrup.

Custard coffee

• 300g butter
• 2/3 cup milk
• 1.5 cups sugar
• 4 yolks left over from the meringue,
• 1 tsp instant coffee

Grind the yolks with sugar, stir in 1/3 cup of milk and put in a water bath or on very low heat.
Bring the remaining 1/3 cup of milk to a boil and stir in instant coffee.
Pour coffee with milk into the egg mass that starts to boil and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

• 8 yolks
• 1 cup of sugar
• 3-4 table. tablespoons of flour
• essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in some of the milk and add flour with a whisk, mix until smooth and stir in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. we bring the cream to thickening.
Do not boil under any circumstances !!!

Custard on yolks with cherries

• 500 ml milk
• 5 yolks
• 3/4 cup sugar
• 1-2 tsp vanilla extract
• 2 tbsp potato flour (starch)
• 1 tbsp wheat flour
• 300 g butter or margarine
• 3 tbsp cocoa powder
• 1 can of canned cherries (without water 400 grams), drain the juice and set aside

In a saucepan, whisk milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. Put on medium heat and bring to a boil, constantly stirring. Continue stirring to cook until thickened. Cool the resulting pudding.
Beat butter until fluffy with a mixer. Add chilled pudding and cocoa one spoon at a time. At the very end, add the cherries and stir until the cherry breaks slightly.

Cornstarch Egg Custard

• 2 cups milk
• 2 tablespoons cornstarch
• 0.5 tbsp sugar
• 2 yolks
• vanilla

Dissolve cornstarch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Put 1.5 cups milk on the fire in a small saucepan and bring to a boil.
Pour the mixture into hot milk and stirring constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Egg custard

• 200 g butter
• 1 egg
• 1.5 tbsp. milk
• 1 tbsp. Sahara
• 1 pack. vanilla sugar
• 1 tsp potato flour
• 1 tsp flour

Mix potato and wheat flour in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly, so that a film does not form. Grind butter with sugar and egg and, gradually adding a tablespoon, rub in the cooled milk mass, adding vanilla sugar. Put the cream in the refrigerator.

Custard without egg

• 1/2 cup sugar (1 cup \u003d 250 ml)
• 1 glass of milk
• 1/4 cup flour
• vanilla
• 125 g butter, or margarine

Mix sugar with flour and vanilla. We dilute with milk so that there are no lumps and cook, stirring, until it thickens and puffs. We cool it down.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard by spoon. Put the finished cream in the refrigerator.

Sea buckthorn custard

• 2 tbsp flour
• ~ 4 tbsp Sahara
• 2 eggs
• 300 ml. sea \u200b\u200bbuckthorn juice diluted with water 1: 1
• a piece of butter (~ 30 g)

Mix sugar with flour, add eggs, stir well (preferably with a blender), pour in sea buckthorn juice, stir. While stirring, bring to a boil. Remove from heat, add oil, stir until dissolved. The cream should be very sweet.
Well suited for box cakes (the lid is cut off the biscuit, the contents are mixed with the cream). In general, the original uses orange juice, but I tried to put it in a local way - it turned out delicious.

Custard with condensed milk

• 1 can of condensed milk (cook 50 minutes to three and a half hours if desired)
• 200 g butter
• 1/2 cup milk
• 1 tbsp. l. with a large heap of flour or starch
• 1 yolk

For the cream. Or beat the condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a low heat and stir until it boils and thickens. Then cool (you can simply beat with a mixer, cool instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling can be obtained without glazed syrup or honey. I have no proportions, always by eye. The trick is to take sour cream instead of milk, cream or water as a base. Sour cream + sugar + cocoa + chocolate - while stirring, bring to a boil and boil for a couple of minutes. Amazingly shiny and delicious fondant for the cake.

Mirror chocolate icing for cake coating

• 200g chocolate
• 1/3 tbsp. cream
• 1/4 tbsp. water
• 2 tbsp liquid glucose syrup

Combine the cream, water and glucose in a saucepan, bring to a boil and add chopped chocolate to the saucepan. stir until the chocolate is completely dissolved and beat lightly with a mixer or whisk until a smooth glaze is obtained. pour over the surface of the cake. The glaze has a mirror-like shine and a soft texture.

Yoghurt Banana Chocolate Cream

Whisk 100 g of cream, add 100 g of banana yogurt, gently introduce the melted chocolate bar without stopping whipping. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yoghurt cream soufflé

Pour 15 g of gelatin with 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whisk 600 ml of chilled cream until soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour the gelatinous mass into the cream and beat until stable peaks. Spoon or whisk 500 ml of chilled 2.5% yoghurt with whipped cream.

Caramel or caramel sauce

• 1 1/2 tbsp. Sahara
• 1/3 tbsp. water
• 1 tsp lemon juice
• 2/3 st. cream
• 2 tbsp sl. oils

Stir sugar, water and lemon juice in a saucepan.
Boil. Cook over medium heat for about 10 minutes, moistening the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup, when adding cold cream, may sprinkle over the edge of the dish). Stir in butter and cool to room temperature. The finished caramel will taste like soft toffee. It can be kept in the refrigerator in a sealed container for about 1 week. Warm up slightly before use. it freezes.

Caramel cream

• 350-400g butter
• 1 can of boiled condensed milk
• 700g caramel pudding or alternatively vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp of sugar and a little water in order to just moisten the sugar, melt in a saucepan until a golden caramel color is obtained and let it simmer for 5 minutes. Take 1/2 part of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion so that the caramel pudding comes out about 700g.

You can soak the cakes with the remaining caramel syrup.

Cream for eclairs

Grind egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring the milk (1 cup) to a boil and gently pour in the egg mixture, stirring constantly. Cook for 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover with plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and whisk again. If you add art. spoon of cocoa, you get chocolate cream.

Cream of cream

• 2 tbsp. cream
• 2 tbsp Sahara
• 1 tsp vanillin
• 2 plates of gelatin (1 plate 3 gr)

Whisk 1 3/4 tbsp. cream with sugar and vanilla until soft peaks. Soak the gelatin plates in cold water for 3 minutes. Heat 1/4 tbsp. cream until hot (not to a boil), squeeze out the soaked gelatin, and stir it in hot cream until it is completely dissolved. Cool to room temperature and whisk at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stable peaks (this will take a few seconds, depending on the power of the mixer).

If you need a cream for the cake layer, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream of cream and sour cream

(the yield of the cream is large, if you need less, reduce the number of products by half).

• 450 ml cream
• 600-700 gr sour cream
• 1/2 cup sugar
• 1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

• 1 3/4 cups plus 2 tablespoons chilled whipping cream
• 3 tbsp powdered sugar
• 2 tsp raspberry brandy (optional)
• 3/4 tsp vanilla extract
• 2 cups fresh raspberries (can be frozen ... thawed, drained)

Cream "Kanasha"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add the pieces of chocolate and honey, stir with a whisk until the chocolate is completely dissolved. Cool while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-cream mass, combine with butter. Stir in the rum slowly. The rum should be at the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, ordinary). Stir, it turns out a brown mass. Now we take a mixer and whisk our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

• 175 ml milk
• 2 tbsp. l. starch
• 1 egg
• 1/4 tbsp. Sahara
• 1 sachet of gelatin (15 g)
• 1 tsp vanillin
• 50 g chocolate
• 1 tbsp cocoa powder
• 1.5 tbsp. cream

For the filling, boil the custard. When cooled, add vanillin, melted chocolate and cocoa. Whisk until smooth and gently combine with whipped cream.

Semolina cream

• 750 ml milk
• 7 tbsp semolina
• 200 g butter
• 125 gr margarine
• 3/4 cup sugar
• juice from 2 lemons

In a saucepan, bring milk to a boil, add sugar and stir. Pour semolina into boiling milk and stirring continuously to cook until thickened for several minutes. Remove from heat and cool.
Beat butter and margarine with a mixer. Continuing to beat, gradually add semolina and lemon juice.

Creamy mass with multi-colored jelly

• 4 packs of jelly, different colors and flavors (strawberry, orange, red currant, lemon)
• 250 ml 33% whipping cream
• 250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated
The end result should be a fairly dense consistency.
Put in the refrigerator to cool.
Whip the cream and sour cream, and gradually introduce the strawberry jelly, which barely set, that is, did not have time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (three others), cut into cubes, mix together, and then gently stir into the sour cream mass.
Put the cream on the prepared biscuit and refrigerate until it solidifies.

Semolina Lemon Cream

Boil semolina porridge from 2 glasses of milk and 3 tablespoons of semolina. Cool down.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons with the peel and add to the cooled porridge.
Put butter and sugar there in parts.
Beat the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating between dark and light cakes.

Sour cream

a glass of sour cream + half a glass of sugar, beat + 100 grams of softened butter ... beat more ..

Curd yoghurt cream

Low-fat quark cottage cheese (or creamy in briquettes), if too thick, add a little low-fat yogurt (kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat this for about 10 minutes.

Tofi cream

• 2/3 cup heavy cream
• 0.5 cans of boiled (3 hours) condensed milk
• 150 g of chocolate

Boil the cream, add the condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Charlotte cream

• 250 g butter
• 0.5 cups fresh milk
• 1 cup of sugar
• 1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm to room temperature. Beat the butter into a foam, whisking, add the cooled mixture gradually. Flavor the cream with liqueur, vanilla, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The cream yield is about 1200 gr.
Heat 8 proteins and 450 grams of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! As soon as the sugar is dissolved, remove from heat and put to cool.
at this time, beat the butter 600 g with a mixer until creamy. As soon as the proteins with sugar have cooled, beat them until dense peaks,
and add whipped butter to them while they are whipped, the mass will increase by about 3 times.
Beat the cream until it shines. And then use this cream as you wish, and it tolerates paint, both dry and liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Stir 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continue whisking add 1 piece each , at first the cream will be watery, but after the last piece it will begin to thicken, you can put a cup of cream with whipping in a container with cold water.
The cream is good for a layer of biscuits, and for jewelry and for mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Creamy chocolate cream

• 2 cups heavy (\u003e 30%) cream (0.5 l.)
• 250g baking chocolate

Heat the cream almost to a boil, pour it over the chopped chocolate, stir until it is completely dissolved. Cool and refrigerate overnight. Whisk into a fluffy creamy mass.

Curd sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd mass (I take vanilla) is kneaded and mixed with sour cream (in such proportions to get the consistency of a cream). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course nothing needs to be added for decoration.

Truffle cream

• 450 g chocolate
• 750 ml cream

Chop the chocolate finely. Heat 250 ml of cream almost to a boil and pour over the chocolate, stir until a homogeneous smooth mass (ganache) is obtained. Cool for 10-15 minutes. Whip the remaining 500 ml of cream until soft peaks and gently mix into the chocolate mass in 3 steps.

Chocolate icing for cake

• 2 tablespoons sugar
• 1.tbsp butter
• 1 tbsp sour cream
• 2 tsp cocoa.

Mix to boil, cool a little and pour over the cake.

Chocolate cream

300 g chocolate
1 tbsp. Cream

Bring the cream almost to a boil and pour over the finely chopped chocolate. Cool, beat lightly with a mixer.

Chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start cooking it the day before the cake is assembled. Bring the cream to a near boil and pour over the chopped chocolate. Chill in the refrigerator for several hours (or even better overnight). On the day of assembling the cake, beat the cream until firm peaks.

Chocolate muss

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

Make a chocolate mousse. Whisk the yolks. Bring sugar and water to 120 g. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring occasionally, pour into the yolk mixture. Whisk in the cream and stir into the chocolate mixture. Refrigerate.

Chocolate cream

500ml cream + 400g chocolate (I take porous milk with tiramisu flavor, the taste is excellent)

Impregnations

Lemon biscuit impregnation

• 2 tbsp. boiling water
• squeeze the juice of 1 lemon
• 2 tbsp Sahara
• 1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Cognac-cherry impregnation

Pour into a cup about 1/3 of the cherry juice, add 1-2 tbsp. sugar, 3-4 tablespoons brandy and add water so that the total amount of impregnation was about 1 cup. I calculated the amount of impregnation for a multi-layer layer, if you make one cake, half a serving may be enough for you.

Here are some tips to help you make caramel.

* Caramel, like chocolate, requires patience and some prerequisites.
First, don't try to cook it in a regular saucepan. The dishes must be stainless and always have a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these very crystals, which cannot be eliminated).

Secondly, everything should take place over medium heat with stirring only until boiling. After that, you cannot interfere. You just need to moisten the sides of the saucepan with water.
It usually takes 7-10 minutes to cook the caramel, again, this depends on your stove. If it takes longer for you to bring the syrup to a caramel color, don't panic, let it simmer.
And most importantly, be very careful (so as not to burn yourself) when adding cream (always at room temperature), because the mass begins to boil very actively.

* Stir caramel only in one direction !!! Now, if you started to interfere in a clockwise direction, then continue to interfere this way until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1: 1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 g of cream 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream turns out to be elastic, easily settles out and does not crack. Put a little in a pastry bag, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature while decorating, provided that it is not hot in the apartment.

There is no cake without cream. The taste and type of dessert largely depends on the layer. Even the most modest cake can become a gorgeous cake if it is decorated with dignity.

The most delicious cake creams - general principles of preparation

Criteria for a good cream: sweet, uniform, thick. To make it this way, you need to know the approach to each product.

Basic rules for the preparation of creams:

Sugar. It is often replaced by powder. It is added to the cream for flavoring. If powder is indicated, then it cannot be replaced with sand.

Butter. It is advisable to use a natural creamy product with a fat content of 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. Do not melt and heat before whipping.

Condensed milk. Common condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Common condensed milk is white and has a creamy taste. No preliminary preparation is required.

Cream. For the cream, fat cream is used at least 33%. Otherwise, the product will not be fluffed into a lush foam.

Cocoa. Sugar-free powder is used for a rich chocolate flavor. Before adding to the total mass, it must be sieved.

You will also need a bowl and mixer to make creams. In some cases, you can get by with a whisk, but the process will be more time-consuming and laborious.

Recipe for a delicious butter mascarpone cake cream

Recipe for a delicious cream for a sponge cake or any other with soft cakes. The mascarpone filling will make them even more tender, the dessert will melt in your mouth.

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 glasses of powder;

A pinch of salt.

Preparation

1. Put the softened butter in a mixer bowl or in any bowl convenient for whipping. We immerse the mixer and start whisking. High-quality oil in 5-7 minutes will become light, increase in volume.

2. We begin to gradually add powder to it. Add a pinch of salt for flavor.

3. As soon as all the powder is dissolved, set the mixer to the lowest speed.

4. Add mascarpone in parts. If the consistency of the son is not uniform, then before that it is better to stir it separately.

5. Knead the cream at low speed and you're done!

Delicious sponge cake cream (buttery)

For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It is good if the can is marked with GOST or at least there are no extraneous ingredients in the composition.

Ingredients

Bank of condensed milk;

350 g butter;

Vanilla bag;

1 tsp cognac.

Preparation

1. Put the butter, immerse the whisk of the mixer, beat thoroughly until fluffy.

2. Add vanilla, stir.

3. Open a can of condensed milk, start adding to the butter. But we do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.

4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!

The most delicious cream for mascarpone cake with cream

A recipe for air cream with mascarpone, which turns out to be a lot. All by adding whipped cream, which must certainly be fat. Otherwise, nothing will work out and the mass will flow.

Ingredients

200 ml of cream;

200 g mascarpone;

1 cup icing sugar;

Vanilla or any flavor you like.

Preparation

1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to it.

2. Now we are dealing with cream. Pour them into a clean bowl, immerse the whisk and begin to beat with a mixer.

3. As soon as the cream has tripled, add the powder. We do not stop whipping.

4. As soon as the powder is finished, turn off the mixer.

5. We take a spatula in our hands, begin to add mascarpone to the cream, stir gently so as not to plant the foam.

6. Bring the cream to homogeneity. Done! You can grease the cake layers.

Recipe for a delicious cream for a cake with boiled condensed milk

The specialty of this delicious cake cream is its consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.

Ingredients

Bank of condensed milk;

1.5 packs of oil;

Vanilla, cocoa, liqueur or cognac.

Preparation

1. Transfer the boiled condensed milk to a bowl, knead until smooth.

2. In the second bowl, beat the butter, which should be softened.

3. Gradually add the condensed milk to the butter, beat together.

4. For aroma, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.

Delicious cream for sponge cake "Chocolate"

A very delicate, light and airy chocolate cream that is ideal for biscuits. The flavor will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.

Ingredients

2 spoons of cocoa;

380 g of thick condensed milk;

280 g butter;

1 g vanillin.

Preparation

1. Sift the cocoa so that no lumps form in it.

2. In small portions, add condensed milk to the powder, mix well.

3. Put the softened butter in a separate bowl. Beat with a mixer.

4. Into the lush butter, add the chocolate condensed milk, beat thoroughly after each spoonful of milk.

5. Introduce vanilla, stir one last time and the chocolate cream can be used!

The most delicious cream for Charlotte cake

An ideal version of the most delicious cake cream of all Charlotte types. When properly made, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budgetary.

Ingredients

250 ml of milk;

400 g butter cl;

350 g of sugar.

Preparation

1. Prepare milk syrup. Mix milk and sugar, bring to a boil.

2. While the milk is heating, shake the eggs.

3. Pour hot milk with sugar into the eggs, continue to beat.

4. Transfer the mass to the stove, stir and cook until thickened. Cool it down. As it cools, the syrup will become even thicker.

5. Beat butter until fluffy.

6. Gradually add the brewed syrup. Place in small portions and stir thoroughly.

7. Dye, cocoa, vanilla can be added to the finished cream. In the refrigerator, it will stand wonderfully for 2 days after preparation, but the mass must be transferred to an airtight container.

Recipe for a delicious cream for a cake with gelatin

This cream is made from sour cream, but thanks to the addition of gelatin, it hardens well, does not spread, ideal for juicy and soft biscuit-like cakes.

Ingredients

15 g gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Preparation

1. Immediately soak the gelatin. It is not necessary to use water, in the same way you can take milk, for the cream it will be even better.

2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.

3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.

4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.

5. Put the mass in the refrigerator for 15 minutes, but do not allow it to solidify.

6. Grease the cake, decorate it, send it to harden for 3-4 hours.

Delicious cream for sponge cake with cottage cheese

A variant of the most delicious cream for a cake with cottage cheese. Choose a creamy and soft product to make the cream soft and smooth.

Ingredients

10 tablespoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g butter;

0.5 tbsp. powder.

Preparation

1. Beat the curd until smooth. It is best to use a blender. If not, then you can first wipe the product through a sieve.

2. Beat soft sl. butter together with powder, we first introduce condensed milk, and then sour cream.

3. Add softened cottage cheese, optional vanilla, cocoa, any essence.

4. Beat again and send the tender mass into the cake.

The most delicious banana cake cream

Banana cream goes well with any chocolate and vanilla crust. The layer is aromatic, delicate, and gives the dessert an exotic taste. Add coconut flakes if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Preparation

1. Beat the butter. Gradually pour in the powder. At the end, add sour cream on a spoon. You can replace the sour cream powder with condensed milk. In this case, it should be thick.

2. Peel the bananas, knead them to puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.

3. It remains to stir both masses. We use the cream for decorating the cakes. It is not recommended to store the mass for a long time.

Sugar and powder liquefy the mass. Therefore, you should not add them to the cream more than indicated in the recipe.

If the consistency of the cream does not suit, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly ruined. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They thicken the mass perfectly.

If you mix products of different temperatures, the cream will exfoliate, the mass will be grains, and water may escape.

It is not necessary to use only vanilla to flavor the dessert. You can buy essences with a variety of scents: rum, candy, fruit, chocolate, berries.