You can feel the taste of ice cream "Plombir" on your tongue with the help of the cream, which I will tell you about today. It is truly versatile because it works for both leveling cakes and for interlayers, and also holds its shape well and suits caps on cupcakes. So, the step-by-step recipe for the cream "Sundae", write down, remember, add to your bookmarks!

Ingredients:

• Yolks - 3 pcs.
• Granulated sugar - 130 g
• Vanilla sugar - 1 sachet (10 grams). You can substitute vanilla extract (1 tsp)
• Flour - 2 tbsp. l.
• Sour cream (fat content 20% and more) - 350 g. If you can use village sour cream, take it.
• Butter - 200 g

How to make cream sundae

Separate the whites from the yolks. Proteins can be frozen or prepared from them, and other desserts. Try to separate the whites as carefully as possible so that not a single drop of yolk gets into them.

Beat the yolks with a mixer: first at low speed, then increase to maximum. When a homogeneous mass is obtained in a bowl, without stopping to work as a mixer, add granulated sugar (130 g) in a thin stream.

All ingredients are indicated to my taste, taking into account the fact that I do not like oversweetening in baked goods, including cream. You can change the proportions of sugar up / down, depending on how much you like sweet.

Add a small packet of vanilla sugar for flavoring. Stir again with a mixer. If you use extract instead of vanilla sugar, pour it in now (1 tsp is enough)

Sift 2 tbsp into the cream. l. flour and stir again so that there are no lumps.

Now you do not need to turn on the highest speed of the mixer, you just need to mix the flour into the cream until smooth.

The next ingredient is sour cream. Choose fatty (20% fat at least). I usually use the one in the photo. If you can get the village sour cream - great! With her, the cream turns out to be even tastier (the sourness is not as obvious as with city sour cream).

Mix all the ingredients together again. It is better not to put the mixer aside during the preparation of the cream.

The base for the custard is smooth, uniform and shiny. Many ice cream recipes use whole eggs, but in my opinion, cream with yolks tastes better. If you beat the yolks with sugar well, they become so light that it does not look like only yolks are used in the cream.

We brew the Sundae cream in a water bath

All the ingredients that we have mixed must be put in a water bath and brewed. To do this, pour water into a saucepan or saucepan (2-3 fingers level), put on fire, bring to a boil and reduce heat to low. Let it simmer slowly over low heat.

Pour the custard base for the cream into a bowl (metal or glass, but with a heat-resistant bottom), put in a water bath (the bottom of the bowl should not touch the water).

With constant stirring, boil the cream for 10-15 minutes. The contents of the bowl will become very runny at first, then begin to thicken. Stir vigorously, use a spatula to run along the bottom and sides so that nothing burns or sticks to the bowl.

When the cream begins to resemble semolina, turn off the heat and remove the bowl from the water bath.

The custard base is ready. Now she needs to cool down to room temperature. If you need to speed up the process, transfer the cream to another container.

While cooling, you need to stir the cream so that a crust does not form on top. Or it is worth covering with cling film in a contact method (the bag or film should touch the cream closely).

The contact storage option is shown in the photo.

Put butter (200 g) in a separate bowl. To soften it, remove it from the refrigerator beforehand. Look at the photo: quality oil melts evenly and never "flows".

Use a mixer to beat the butter until it is white (it will become slightly larger and fluffier).

Now 1 tbsp. l. add the custard base to the cream, stirring each time until smooth.

As a result, you will have a smooth, delicate cream that needs to be cooled before use. One hour in the refrigerator is enough to cool the ice cream treat. On the sides of the cake, you can make various curly patterns using this cream: it will not flow and will hold its shape well, including on creamy caps on cupcakes.

The cream tastes like melted ice cream "Plombir", its creamy and delicate taste goes well with biscuit cakes and any other desserts.

Attention! Despite the fact that there is a lot of oil in the cream, if it comes into contact with the meringue cake, it will wet it! Therefore, it does not fit into the layer of cakes with crispy meringue cakes.

There are several options for filling cream, one of the easiest ways I have described today. Write, did you like the cream, its preparation, for what desserts it was used? I am very interested in your opinions, responses, responses. Share photos of cooked sweets in the comments. If you have any questions, ask, I'm happy to answer!

Cream on the cupcakes in the photo:

Enjoy your meal!

In contact with

Step-by-step recipes for making cake ice cream with powdered sugar, starch, cocoa and food colors

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

31 gr.

Carbohydrates

393 kcal.

Option 1: The classic recipe for cake sundae cream

One of the best cake creams is ice cream. This is a creamy custard, prepared on the basis of sour cream, cream or fat milk. It is always prepared in a water bath, so the ingredients are combined in the best way. But there are recipes without heating food. Such creams are thick, lush and uniform.

They are great for sanding, flattening, or covering the top. You can make cake decorations from ice cream cream using various attachments on a pastry bag or syringe. Decorations do not settle, remain airy and appetizing when storing delicacies.

Ingredients:

• 300 ml of cream (25-33% fat is important);
• 100 g powdered sugar (you can use "extra" sugar);
• 1 chicken egg;
• 100 g sweet butter;
• a pinch of vanillin;
• 3 tbsp. l. wheat flour.

Step-by-step recipe for cake sundae cream

In an enamel bowl, combine sour cream, icing powder, egg, flour and vanillin. Beat with a whisk until the food mixes and the egg breaks up well and the flour does not lump. Place in a water bath when the water boils. Heat, stirring constantly. The mixture will thicken very soon - after 4.5-5 minutes.

Cool the mass to room temperature. At this time, you can remove the mixture on the balcony or in the refrigerator. Just cover the workpiece with cling film or foil until it contacts, so that a film does not form on top.

Whisk in soft butter separately. Add to the workpiece. It is important that the custard and butter are at about the same temperature. If this rule is not followed, the cream may leak.

Beat the mixture for a couple of seconds so that all the ingredients are well mixed. Ready-made ice cream can be used to decorate not only cakes, but also homemade cakes, cupcakes, petit fours, muffins, muffins.

One of the most important secrets of making ice cream butter is the temperature of the ingredients. It must be the same. That is, if you want to make a cream, put the products for it from the refrigerator on the table in 2 hours. So they will mix and beat perfectly.

Option 2: Quick recipe for cake sundae cream

Ice cream can be prepared without heating the ingredients. Then for the base you will need thick cream cheese and heavy cream. And take a powerful blender with a whisk or a mixer for beating as an assistant.

Ingredients:

• 300 gr. mascarpone cheese;
• 250 ml fat cream;
• about 150 gr. sweet powder;
• a pinch of vanillin.

How to quickly make a cream cake sundae recipe

Place the food out of the refrigerator on the kitchen table in advance. Use a large mixing bowl. Pour fatty cream into it. Sprinkle with sweet powder and a little vanilla.

Whisk until fluffy and creamy.

Punch the cheese separately. Before that, if you wish, you can rub the cheese through a sieve. This procedure is important if the cheese dough is not uniform in structure. The cheese should get fluffier. Transfer the cheese to the cream in a few steps. Whisk for a couple more seconds until smooth. Use immediately as directed - for coating and decorating cakes, pastries, cookies or gingerbread.

Expensive mascarpone can be replaced with a more affordable product - curd or cream cheese. Or take cottage cheese. Only not granular, but soft, greasy. Add vanillin powder to the cream carefully. Too much vanillin will spoil the sweetness. A pronounced bitterness will appear in the taste. If possible, use real vanilla pod seeds or vanilla sugar instead of powder.

Option 3: Cream cake sundae recipe with potato starch

For a thicker cream, flour, wheat or corn, is added to the ingredients. But it can be replaced with potato starch. You will get the same thick cream for desserts. And the cooking time will take a little less.

Ingredients:

• 200 ml heavy cream;
• about 200 gr. sugar (or powder);
• 2 tbsp. l. potato starch;
• 2 yolks from chicken eggs;
• about 100 gr. sweet butter.

How to cook

In a cup or small saucepan, combine cream, sugar, potato starch. Add slightly beaten egg yolks. Stir everything well, you get a slightly yellowish mass.

Heat in a water bath with a gentle boil. Be sure to stir constantly so that the bottom does not burn and the cream does not come out in lumps. If this happens, strain the mass through a fine sieve.

While stirring, cool to room temperature.

Whisk the butter together a little. Add to cream. Whisk the whole mixture until fluffy. Then cool the cream a little, it will thicken even more.

Remember, the fatter the ingredients in the cream, the faster and better it will thicken. And the better the cream will be. These high-calorie ingredients include sour cream (or cream), egg yolks (homemade eggs are best) and butter (82% fat is the best choice).

Option 4: Cream cake sundae recipe with cocoa

It is easy to make a chocolate cream sundae in two ways. Tint the cream according to the classic recipe with unsweetened cocoa powder. Or add grated chocolate to the ingredients for the cream - better bitter or dark.

Ingredients:

• 350 gr. sour cream (fatty);
• 5 tbsp. l. sugar (white);
• 3 chicken eggs (only yolks);
• 2 whole art. l. flour;
• 1 tbsp. l. (no slide) cocoa powder;
• seeds from one vanilla pod (or a pinch of vanillin powder);
• 120 g sweet butter.

Step by step recipe

Mix sour cream with sugar. When the grains have dispersed, continue cooking.

Add yolks, flour, cocoa to sweet sour cream. Cut the vanilla pod in half, scrape out the seeds, send them to the sour cream mixture. If using chocolate instead of cocoa, grind it through a grater and add to the sour cream. When heated, the crumb will melt and intensely color the white mass.

Send the mass to a water bath. Stir constantly with a wooden spatula. The mixture will gradually turn into a thick chocolate cream. When the mass reaches the desired density, remove from heat. Cool to normal room temperature.

Whisk a little butter in a clean, dry bowl. Add to cream. Whisk until smooth with a blender or mixer at first speed.

Do not use sweet cocoa-dry mixes such as "Nesquik" and the like for the recipe. With them, the creams are cool. Not only the appearance changes, but also the taste.

Option 5: Cream cake sundae recipe with food colors

To make desserts colorful and iridescent, creams of different colors are used to decorate them. Tint creams of our own production is easier than ever. The most common way is cocoa or chocolate. And if you need red, green, pink, yellow or another color, use this recipe.

Ingredients:

• 250 ml of fat milk;
• 3 full Art. l. wheat flour (only the highest grade);
• 2 chicken eggs;
• about 150 gr. Sahara;
• 250 g sweet butter;
• food coloring to taste.

How to cook

In a bowl, beat the eggs slightly. Sift wheat flour into them. You can use corn, then the cream will take on a slightly yellowish tint.

Add sugar, milk. For a high-quality cream, exclusively fatty milk is suitable, homemade milk is ideal - cow's or goat's. Stir the mass. Heat in a water bath until thickened. For the mass to be appropriate, be sure to stir it with a whisk when heating.

Remove from stove. While stirring, cool until warm.

Mash butter (in no case replace it with margarine or spread) until soft. Add food coloring to taste. If you want to make several different shades, divide the butter into different bowls, and in each make a different color.

Add warm cream (not hot) to the butter. Whisk a little, just so that the mass mixes and is fluffy, fluffy. Now you can use the cream to decorate desserts or sweet cocktails for children.

If you don’t or don’t want to use food coloring, use natural colors. Use cranberry juice for pink, spinach juice for green and light green, blueberries for purple and blue. Yellow and orange hues can be obtained from ground turmeric or saffron. The more dye you add, the richer the color will be.

Enjoy your meal!

Sundae cream is an ideal layer for any cakes. Delicate filling with a creamy taste will decorate even the most modest crust, make it juicy, tender, and give an amazing taste. Let's hit the ice cream?

Cream "Sundae" for cake - general principles of preparation

Ice cream-flavored creams are prepared in different ways. It is often based on custard with various additives. Whipped cream gives a special splendor and effect of melted ice cream. There are recipes with cream cheeses, sour cream, condensed milk. Sometimes loose gelatin is added to the cream for density.

Basic cooking rules:

Cream. Most often they need to be whipped to strong peaks, so you need to choose the freshest product with a fat content of 30-33%. It is also important not to interrupt the mass in the process, as delamination can occur with natural cow cream. If vegetable cream is used for whipping, this does not happen to them.

Sugar. Sand or powder is used, it all depends on the recipe. It is advisable to adhere to the dosages indicated in the recipe, since sugar affects the consistency of the cream.

Milk. Usually used for making flour. Fat content does not matter, you can use a diluted dry concentrate or condensed milk.

Butter. Smoothes the taste, makes the cream softer, softer, more airy. Usually, the butter is whipped separately, then combined with the rest of the ingredients. For everything to work out, the butter must be softened.

Vanillin is usually added to the cream for flavor. But this is not the rule. You can add zest, liqueurs, coffee, cocoa or melted chocolate to the ice cream.

Air cream "Sundae" for cake

A variant of the Sundae cream for cakes, which tastes like classic melted ice cream. Can be used with any cakes, ideally combined with vanilla biscuit. Potato starch is used, but you can take corn starch.

Ingredients

2 tbsp. milk;

1 tbsp. Sahara;

2 tablespoons flour;

1 spoon of starch;

0.11 kg of oil;

160 ml cream;

A packet of vanilla.

Preparation

1. Pour granulated sugar into a saucepan. Add starch and flour to it and stir well so that no lumps form in the process.

2. Dilute sugar with milk, stir. We send the future cream to the stove, we begin to heat it up. We do not move far from the saucepan, stir regularly. At the end, we stir continuously. As soon as the mass begins to thicken and boil, it must be immediately removed from the heat. Leave at room temperature until it cools completely.

3. Whip the cream until fluffy.

4. Separately beat the butter, which should be softened.

5. Now you need to combine all the ingredients of the cream. We immerse the mixer in the custard milk, add butter in small portions, beat well, add vanillin.

6. At the very end, add the whipped cream. It is not necessary to mix the cream with them for a long time in order to maintain airiness, the effect of melted ice cream.

7. Use the cream immediately to lubricate the cakes, or first keep it in the refrigerator for 2-3 hours, the mass will become thicker.

Cream "Sundae" for a cake with yolks

A variant of a rich cream with the addition of egg yolks. Corn starch is used, but potato starch can be substituted. Fat cream at least 33%.

Ingredients

1.5 l. starch;

130 g sugar;

250 ml cream;

Vanilla sugar;

280 ml of milk;

110 g butter;

4 yolks.

Preparation

1. Separate the yolks. Put in a bowl, add corn starch and sugar to them, beat well with a whisk.

2. Boil cow's milk separately, remove from heat.

3. Introduce hot milk in a thin stream, stirring continuously with a whisk to prevent the egg from boiling.

4. Put the mixture on the stove, boil it with eggs until almost boiling. Remove from heat as soon as the sides of the mass begin to move away from the sides of the pan. Cool the cream.

5. Beat the butter.

6. Beat heavy cream separately.

7. We combine all the ingredients of the cream. So that the mass does not flake off, and lumps do not form, first add a spoonful of custard to the butter, and at the very end, put whipped cream.

Cream "Sundae" for a cake with mascarpone

A chic version of the Sundae cream, which will be a wonderful addition to any dessert and not only cake. At the same time, the cream is prepared very simply and quickly, even a child can make it.

Ingredients

80 g powdered sugar;

220 g cream;

220 g mascarpone;

Preparation

1. Pour the cream into a bowl, whisk until stiff peaks. It is important not to overdo it, as the cream can curdle and water will drain. Set aside.

2. In another bowl whisk mascarpone cheese and powdered sugar. It is not necessary to do this for a long time, it is enough only to achieve uniformity. Add vanillin to this.

3. Now we connect both masses. Mix with a spatula lightly from bottom to top. It is not necessary to shake the cream for a long time, otherwise the foam of the cream will settle, the mass will become denser, more liquid.

4. Use the cream immediately. It is better not to keep it in the refrigerator and cook it immediately before making the cakes, especially since the whole process takes no more than ten minutes.

Cream "Sundae" for a cake with sour cream

This recipe is different from many similar custards. Usually milk is used as a base, but sour cream is used here. Choose a fatty product of at least 25%.

Ingredients

600 g sour cream;

280 g butter;

4 tablespoons flour;

250 g sugar;

Vanilla, a little grated zest.

Preparation

1. Put sour cream in a bowl, add eggs and sugar to it, pour vanillin along with flour. We take a mixer and beat well for a couple of minutes. Add some lemon zest, but you can do it without it.

2. We put the saucepan in a water bath. Cook the cream until thick, stir constantly so that the eggs do not grab into independent pieces.

3. Cool the brewed sour cream.

4. The oil must be softened, so we take it out in the heat beforehand. Beat with a mixer for 5-7 minutes. The mass should become light, slightly increase in volume.

5. In the process of whipping, add a spoonful of brewed but cooled sour cream to the butter. The filling cream is ready!

Cream "Sundae" for cake with gelatin

A variant of a denser cream with an ice cream flavor, which will definitely not leave the cake without our desire. The usual powder gelatin is used. If you need to replace with leaves, then the amount is calculated according to the data on the package.

Ingredients

1.5 tsp. gelatin;

3 tablespoons of condensed milk;

2 cups cream

45 ml of water;

150 g powdered sugar;

Preparation

1. Immediately fill the gelatin with prescription water, it should not be warm. Otherwise, clots will immediately appear, the grains will not disperse.

2. Beat the cream with powdered sugar until fluffy, add vanillin. Or we can use the “Plombir” flavoring agent.

3. Warm up the dissolved gelatin. You can simply place it in the microwave for a few seconds or warm it up in a water bath. We try not to overheat the mass, we only bring all the clots to dissolve.

4. Pour the gelatin into the cream in a thin stream, at the same time beat the mass with a mixer.

5. Add the condensed milk, beat for a few seconds. Turn off.

6. We use the cream immediately. It should not be stored in the refrigerator, as after cooling it will become denser, the curls will take their final shape.

Cream "Sundae" for cake with strawberries and mascarpone

Another version of a cream with ice cream flavor for cakes. Instead of mascarpone, you can use other similar cheese. It tastes good with Almette, you can look for more affordable analogues. Fresh strawberries are used, similarly, you can take strawberries, raspberries.

Ingredients

200 ml of cream;

200 g mascarpone or other cheese;

150 g strawberries;

1 pinch of vanilla;

120 g butter;

170 g of powder;

1 tsp starch.

Preparation

1. We sort through, wash the strawberries, grind to a gruel. You can rub through a sieve or beat with a blender. You should get 150 g of puree. We mix it with a teaspoon of starch.

2. Warm up the strawberry puree in a water bath until thickened, you get a kind of jelly.

3. Soften the butter, beat for 5 minutes, gradually add the cooled strawberry puree, then add the cream cheese in small portions. Stir well, do not beat for a long time.

4. Pour the cream into a clean bowl; wash the mixer beaters as well. Beat until soft peaks.

5. Gradually add icing sugar and vanillin to the cream. Beat until smooth.

6. Now you need to combine both masses, gently mix them with a spatula, the filling cream is ready!

To whip up the cream quickly and easily, use a clean, dry bowl. Both utensils and food must be refrigerated.

Do not use a blender to whip cream. Only a mixer or hand whisk will work.

If the cream is not brewed, then instead of sugar, it is better to use powder. It dissolves faster, the grains will not crunch on the teeth, the mass will be smoother and more airy.

Do not try to soften butter by a hot battery, microwave, or water bath. Nothing good will come of this, the cream will be with grains, it will flow. Better to grate the butter or chop finely with a knife, leave at room temperature for 50-60 minutes.

If it is not possible to purchase fatty sour cream for the cake, then you can weigh the usual one. To do this, the product is placed in a bag of 6-8 layers of gauze, suspended for a while. Excess whey will drain.

So that the oil does not lag behind the rest of the cream, you need to add the ingredients to it in small portions, whisking thoroughly after each addition.

The lightest culinary options are muffins and biscuits. But baking cakes is a whole art. For their layer, you need to prepare a cream. The most suitable will be a cream cake sundae. It tastes like ice cream.

• Any sour cream in the amount of 400 g.
• 150 g butter, only butter.
• A packet of vanilla sugar.
• Ordinary sugar - 150 g.
• Egg.
• Three tbsp. l. flour

How to make cream sundae with sour cream:

1. Remove the butter from the refrigerator 1 hour before making the cream.
2. Put sour cream, egg, sugar and flour in a cup, mix all the ingredients.
3. Now, using a mixer or a whisk, beat the mass until the sugar is completely dissolved.
4. Now the cup should be put on a small fire or steam bath. The mass needs to be stirred all the time. Bring it to the required thickness.
5. After removing from the stove, the cream needs to be cooled, during this time it will thicken even more.
6. Beat butter separately.
7. Gradually pour the butter into the cream, while beating without stopping.
8. At the end, add vanilla sugar and beat the mass again for 2 minutes.

Components:

• 2 glasses of milk (not necessarily fatty, you can replace it with condensed milk)
• Sugar - 1 glass
• 2 tbsp. l. pre-sifted flour
• Starch (usually potato starch) - 1 tbsp. l.
• Cream - 150 ml.
• Soft butter - 100 g.

It is easy to prepare a cream sundae with cream, you need to follow the following sequence:

1. Milk is poured into the cup, flour, starch and sugar are placed.
2. Cook over low heat until the mixture thickens. Then it needs to be cooled.
3. Whipped cream with butter in separate cups.
4. Now add the butter and cream one by one to the thickened cream. While continuously whipping it.

Cooking takes an average of 45 minutes.

You will need the following products:

• 250 ml. milk.
• 70 g. Flour.
• 2 eggs.
• 150 g. Sugar.
• 250 g. Plum. Oils.
• 1/3 teaspoon vanilla.

Step-by-step cooking instructions:

1. First, flour with sugar is ground, then eggs and 50 ml are added. milk. To avoid clots, beat the mixture for 5 minutes.
2. The remaining milk is brought to a boil separately, but so that only bubbles appear.
3. After that, the milk is combined with the rest of the products and everything is brought to a boil.
4. Whisk the butter and vanilla separately.
5. Whisking the bulk, start adding the whipped butter gradually.

Chocolate cake sundae

Ingredients:

• Sour cream 20% - 300 g.
• The same amount of 30% cream
• Two eggs
• Powdered sugar - 175 g.
• 3 tbsp. l. Cocoa
• Art. a spoonful of flour

How to make a chocolate cream sundae:

1. Beat whites and egg yolks separately.
2. First attach the powdered sugar to the proteins, then add the pre-mixed cocoa, flour and sour cream.
3. The mixture is set in a steam bath, for about 7-10 minutes, during this time the mass will thicken.
4. After cooling down, beaten egg white is gradually introduced.
5. Using a mixer, whip cream and add to the resulting cream.
6. The resulting product cools down within two hours.

Cooking the custard

For the custard you will need:

• Milk of any fat content in the amount of one glass
• 0.5 cups sugar
• 100 g of soft butter
• 3 tbsp. l. with a heap of flour
• A little vanillin

How to make a custard, step by step:

1. A quarter of the milk is poured into a separate container, the rest is poured into a saucepan. The sugar is sent there and left until dissolved.
2. Flour is added to a separate part of the milk and mixed thoroughly so that no lumps appear.
3. A saucepan with milk and sugar should be heated over a fire, after which a small part of the liquid is added to the milk with flour and diluted so that the mass becomes liquid.
4. The pan with milk and sugar is now set to gas. And the dairy-flour mixture is added to it. Boil the cream until thick. Stir constantly. Then remove from heat, and stir anyway so as not to form a film.
5. Separately, using a mixer, whip 100 g of Oil.
6. The cooled cream also needs to be whipped with a mixer, it will not increase in volume, it will just become softer, and possible lumps will dissolve.
7. Combine cream, vanillin and butter and beat again with a mixer.

Cream ice cream for greasing the cake is ready.

Protein ice cream recipe

Such a cream is also called wet meringue and is used to decorate cakes.

Ingredients:

• 2 eggs
• 100 g sugar
• A quarter of a spoonful of citric acid

Cooking instructions:

1. Eggs are divided into whites and yolks;
2. Mix proteins with sugar, while the bowl should be larger;
3. Place a bowl of whites and sugar in a steam bath so that the water does not touch the bottom of the dish;
4. Light the gas and begin to beat the proteins with sugar with a mixer over the steam;
5. After 5-6 minutes of beating, you will see that the mass has become white and homogeneous. You need to add citric acid to it;
6. While the water in the saucepan is boiling, whipping should not be left for a minute, otherwise the proteins will curl up and the cream will be spoiled;
7. After removing the mass from the heat, continue to beat for another 3-4 minutes. As a result, you will get a dense white mass that is oily in appearance.
8. With such a cream, using a pastry bag, you can decorate a cake or prepare a dry meringue by placing it in the oven.

Cream cheese sundae

In order to prepare such a cream, you will need the following products:

• Mascarpone cheese - 300 g.
• Cream in the amount of 250 ml.
• Sugar powder - 120-150 g.
• Vanilla sachet.

It is not difficult to prepare the cream:

1. Cheese, powder and vanillin are mixed first
2. Whipped cream separately
3. All components are connected and gently mixed.

With mascarpone cheese

It will be especially tasty if you add strawberries or other berries to your taste to the cream. And mascarpone can sometimes be replaced with curd cheese.

Prepare the following foods:

• Cream in the amount of one glass;
• Mascarpone cheese - 200 g;
• Strawberries or other berries - 120-150 g;
• Vanillin;
• Butter - 120 g.
• A little more powdered sugar (170 g)
• Starch, regardless of whether it is potato or corn starch - 1 tsp.

Cooking sequence:

1. Mashed potatoes are prepared from the berries.
2. Starch is added to it and cooked a little over low heat, after which the mixture cools.
3. The softened butter is added to the berry puree, and then the mascarpone cheese. No intense whipping required.
4. Whisk the cream separately and add the powdered sugar and vanilla. Whisk again until firm foam.
5. After that, all the blanks are connected. Whipping is not necessary.

For the cream to be fluffy and appetizing, always take fresh products, in addition, they should be the same in their temperature regime. But the cream needs to be cooled a little, then they will be well knit.

The cream will cook faster if you replace sugar with powdered sugar, and its texture will be smooth and uniform.

While boiling the cream over a steam bath or fire, stir it constantly, so there will be no lumps in your dish.

A good cream is able to make an amazing cake with a rich taste even from the simplest and most unremarkable cake. One of the ideal options for an interlayer for a cake, a "cap" for cupcakes or mousses is a creamy ice cream that will not only decorate any dessert, but also give it tenderness, airiness, a pleasant creamy aroma and the divine taste of melted ice cream.

How to make ice cream cake

It is not difficult to prepare a cream with an ice cream flavor for a cake or other baked goods, but novice housewives may have some difficulties for the first time. Most versions of ice cream are prepared on the basis of custard from powdered sugar, milk, flour and starch, where other components are gradually introduced: softened butter, condensed milk, fruit puree, cocoa, cream cheese, whipped cream or proteins.

How to whip the cream properly

Melted ice cream is easier to get the most out of with a whipped cream sundae recipe. However, often, due to incorrect whipping, the filling layer is not as tender and airy as it should be. To make the cream perfectly whipped, you need:

• take a fresh product with a fat content of at least 30%. Non-fat cream can make the ice cream runny and it just won't hold its shape. However, you should not take very fatty ones either, because you risk quickly turning them into butter;
• cool the product well - hold the package in the refrigerator for a couple of hours;
• be sure to shake the contents of the package before pouring it into a whipping container;
• beat by hand with a whisk, mixer or blender with a whisk attachment;
• start whisking at minimum speed, smoothly moving to medium, but not maximum.

Why does cream sundae exfoliate

It so happens that in the process of beating something goes wrong and the finished cream-filling begins to exfoliate, that is, ugly lumps appear or in general the mass is divided into two parts - an oily substance of a dense consistency and a liquid. The reasons for this phenomenon can be different, but the main ones boil down to a discrepancy between the temperatures of the components or non-compliance with the exact recipe. The filling can delaminate if:

• do not constantly stir milk with sugar and flour while brewing the base;
• add too cold butter to the custard mass, so it is recommended to first soften it at room temperature or melt in a water bath;
• cool cream in the freezer - frozen, they will quickly go in grains;
• add cold cream to a warm custard base - both parts should be approximately the same temperature;
• add the cream all at once - they need to be introduced gradually, one tablespoon at a time, stirring gently.

Cake sundae cream recipe

If you are going to use ice cream for cake, then you should know that there are several recipes for ice cream. In each of them, the cream sundae turns out to be incredibly tasty, tender and airy. Any of the options is suitable for soaking cakes and leveling cakes, and some can even act as a stand-alone dessert. Below are the basic step-by-step recipes for ice cream with a photo.

Air cream for ice cream cake

• Cooking time: 17 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 356.6 kcal.
• Cuisine: international.

The lightest and most delicate cream with a filling taste is obtained according to the classic recipe. This layer is ideal for decorating cakes, not only soft biscuits, but also for puff ones, for example, for "Napoleon" or "Spartacus". For brewing the base, starch is used here, in addition to flour. If desired, corn starch can be used in the recipe instead of potato.

Ingredients:

• milk - 600 ml;
• sugar - 5 tbsp. l .;
• vanilla sugar - 1 tsp;
• flour - 1 tbsp. l .;
• potato starch - 1 tbsp. l. with a slide;
• butter - 125 g;
• cream - 175 ml.

Cooking method:

1. In a separate bowl, bring the milk to a boil.
2. In a small saucepan, mix flour, starch, sugar and vanilla.
3. Pour hot milk into the dry mixture in a thin stream, put on medium heat.
4. Cook the cream until thick, stirring constantly so that no lumps form.
5. Cut the butter (must be softened) into pieces and add to the warm custard base.
6. Beat the chilled cream separately with a mixer or blender until a fluffy mass is obtained and carefully add in small portions to the custard mass, kneading thoroughly.

Cream sundae with sour cream

• Cooking time: 14 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 373.1 kcal.
• Purpose: for dessert, for baking.
• Cuisine: international.
• Complexity of preparation: medium.

Many housewives prefer to cook an ice cream layer on sour cream - such a cream ice cream turns out to be denser, fatty and high in calories, but great for decorating various pastries. So that the sour cream ice cream does not exfoliate, it turns out thick and lush, it is better to take natural fatty sour cream, and the oil should warm up to room temperature.

Ingredients:

• sour cream - 2 cups;
• chicken eggs - 3 pcs.;
• sugar - 2 tbsp. l .;
• flour - 2.5 tbsp. l .;
• vanillin - 1 sachet;
• zest of one lemon;
• butter - 300 g;
• powdered sugar - ½ tbsp.

Cooking method:

1. In a deep saucepan, grind eggs with sugar and flour.
2. Add sour cream, vanillin, zest. Beat the mixture a little with a mixer or whisk.
3. Stirring constantly, boil the future cream ice cream in a water bath until it thickens. Cool it down.
4. Whisk the softened butter with powdered sugar until smooth and increase in volume.
5. Gradually add the brewed sour cream to the butter mass.

Creamy cake sundae

• Cooking time: 11 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 427.4 kcal.
• Purpose: for cakes, for dessert.
• Cuisine: international.
• Complexity of preparation: medium.

If you like the rich sweet creamy taste of ice cream, make a creamy ice cream with condensed milk. It turns out to be tasty, light, but slightly watery, so it is not suitable for decorating pastries. However, due to the addition of gelatin during the cooling process, the mass acquires the desired consistency, so it can be used to overlay ordinary cakes, for biscuit cakes or as an independent dessert.

Ingredients:

• cream - 500 ml;
• condensed milk - 150 ml;
• icing sugar - 140 g;
• gelatin - 2 tsp;
• water - 50 ml;
• vanilla sugar - optional.

Cooking method:

1. Pour the gelatin with the required amount of cold water, let it swell.
2. Whisk the cream with powdered sugar until light, homogeneous.
3. Dissolve the swollen gelatin in a water bath.
4. Gently add the loosened gelatin to the creamy mass, continuing to beat at low speed.
5. Add condensed milk, mix thoroughly.

For cupcakes

• Servings Per Container: 4 Persons.
• Calorie content of the dish: 381 kcal.
• Purpose: for decorating cupcakes.
• Cuisine: international.
• Complexity of preparation: medium.

To decorate cupcakes, any cream will not work. Here you need a dense texture that will keep its shape well, so if you decide to decorate muffins with ice cream, you should additionally include a cream thickener in its usual recipe. Then you can be sure that the creamy "hat" will not slip off the bun in the hands of a child or an adult guest.

Ingredients:

• yolks - 4 pcs.;
• sugar ½ tbsp.;
• starch - 2 tbsp. l .;
• milk - 1.5 tbsp.;
• cream - 1 tbsp.;
• butter - 100 g.

Cooking method:

1. First, combine the yolks, sugar and starch in a small saucepan. Rub thoroughly.
2. Pour in milk and put the mixture on fire.
3. Stirring constantly, bring the mixture to a boil, let cool.
4. Add thickener to cream and beat until crisp peaks.
5. Whisk the softened butter separately.
6. Gently combine all the ingredients of the cream, adding butter to the custard base first, and then the butter mass in parts.

Custard ice cream

• Cooking time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 382.8 kcal.
• Purpose: for baking.
• Cuisine: international.

Most of the filling cream options are prepared on a custard basis. You can either cook it yourself or use a store-bought dry concentrate. In the second case, you will be able to save a little time and money, the main thing is to choose a quality product that will not spoil the delicate ice cream taste and retain the desired effect of melted ice cream.

Ingredients:

• dry concentrate for custard - 1 sachet;
• butter - 140 g;
• sugar - 2 tbsp. l .;
• cream - 350 ml;
• vanillin - 1 sachet.

Cooking method:

1. Prepare the brew according to the instructions on the package. Refrigerate.
2. Whisk separately the vanilla cream and butter and sugar.
3. In the chilled custard base, gently add in small portions the butter whipped with sugar, and then the cream. Mix thoroughly.

Chocolate cream sundae

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 379.4 kcal.
• Purpose: for cakes, pastries, for dessert.
• Cuisine: international.
• Complexity of preparation: medium.

The chocolate variation of the ice cream is also noteworthy. This layer has a pronounced chocolate flavor, but the whipped cream gives it the tenderness and texture of ice cream. The original recipe uses dark chocolate, but in the absence of it in the kitchen, you can try replacing this component with cocoa powder, and, if you wish, experiment with white chocolate.

Ingredients:

• chicken eggs - 3 pcs.;
• icing sugar - 140 g;
• butter - 250 g;
• starch - 45 g;
• milk - 0.5 l;
• vanilla extract - 1 tbsp. l .;
• bitter chocolate - 200 g;
• cream - 150 ml.

Cooking method:

1. Boil the milk. Grind eggs with powder and starch.
2. Put a saucepan with the sugar-egg-starch mixture over low heat. Gently pour in the milk, stirring constantly.
3. Cook until thick. Remove from heat and add chopped chocolate. Stir well.
4. Separately, with a mixer, beat the butter with vanilla essence and cream.
5. In a bowl with a chilled custard base, gradually add whipped butter and creamy mass, continuing to beat the chocolate ice cream at a low mixer speed.

Milk

• Cooking time: 12.5 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 355.1 kcal.
• Purpose: for baking.
• Cuisine: international.
• Complexity of preparation: easy.

Cream-ice cream in milk is prepared very quickly, and this is one of the most budgetary options for an interlayer for cakes, because the bulk of the components necessary for it can always be found in the kitchen of any housewife. Stir constantly while brewing the milk base. If you are a little distracted, and the consistency of the custard has become heterogeneous, rub it through a sieve - this technique will make the texture of the future filling cream smooth and airy.

Ingredients:

• icing sugar - 2/3 tbsp.;
• starch - 50 g,
• milk - 0.5 l;
• vanillin - 1 sachet;
• butter - 75 g;
• cream - 200 ml.

Cooking method:

1. Mix powdered sugar with starch, pour in milk, mix thoroughly.
2. Put on medium heat, boil until thick.
3. Add vanillin and butter, stir.
4. Whip the cooled cream into a strong, fluffy foam, and then gently stir it into the cooled custard base.

Cream sundae with fruit

• Cooking time: 18 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 358.8 kcal.
• Purpose: for baking, for dessert.
• Cuisine: international.
• Complexity of preparation: medium.

Fruit cream-ice cream looks very original in cakes. By changing the fruit, you can change the color of the layer, each time giving it new interesting flavor notes. Strawberries have the brightest taste and aroma that goes well with creamy ice cream, so the next recipe for ice cream will include these juicy and aromatic berries.

Ingredients:

• fresh strawberries - 200 g;
• eggs - 2 pcs.;
• milk - 1 tbsp.;
• sugar - 100 g;
• icing sugar - 1.5 tbsp. l .;
• flour - 1.5 tbsp. l .;
• butter - 35 g;
• vanillin - 0.5 tsp;
• gelatin - 1 tbsp. l.

Cooking method:

1. Pour gelatin with a little cold water, let it swell.
2. Separate the yolks from the proteins. Put the proteins in the refrigerator.
3. Mix the yolks with sugar and flour, pour in milk, mix.
4. Boil the milk base for the strawberry ice cream over low heat.
5. Stir in oil. Cool down.
6. Rinse strawberries, dry, puree with a blender.
7. Beat the cooled proteins with powdered sugar and vanillin into a thick fluffy mass.
8. Dissolve the gelatin in a water bath.
9. Gently mix gelatin, strawberry puree and proteins into the custard base.

On squirrels

• Cooking time: 18 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 369.4 kcal.
• Purpose: for decorating pastries.
• Cuisine: international.
• Complexity of preparation: medium.

There is an easy option for cream-free cakes. It is cooked with proteins, but it turns out to be as tasty and aromatic as a real creamy ice cream. Its recipe is a little more complicated than the previous options, but such a cream sundae perfectly holds its shape and is also ideal for decorating baked goods. How to make a cream sundae on proteins - read below.

Ingredients:

• milk - 400 ml.;
• sugar - 450 g;
• flour - 3 tablespoons;
• starch - 2 tbsp. l .;
• eggs - 3 pcs.;
• vanillin - 2 tsp;
• water - 80 ml.

Cooking method:

1. Pour 100 g of sugar, flour, starch and vanillin into 50 ml of milk. Beat with a whisk.
2. Add the yolks, mix. Pour in the remaining milk.
3. Brew the milk base over low heat, stirring constantly. Leave to cool.
4. Beat the whites with a pinch of salt and vanilla until firm peaks.
5. Boil the syrup from the water and the remaining sugar. Cook it for 7-8 minutes.
6. Turning the mixer on to maximum power, pour the syrup into the proteins in a thin stream.
7. Do not turn off the mixer until the mixture has cooled completely.
8. Mix the milk custard base with the protein mass.

Cream cheese ice cream

• Cooking time: 8 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 380.3 kcal.
• Purpose: for decorating pastries, for dessert.
• Cuisine: international.
• Complexity of preparation: easy.

If you want to serve cream sundae as a stand-alone dessert, prepare it with soft cream cheese. The taste of such an unusual ice cream will pleasantly amaze the guests, and this delicacy is prepared very simply. You can also decorate pastries with this cream, but in this case, to be sure of a dense consistency, it is better to add a little gelatin to the cheese.

Ingredients:

• mascarpone cheese - 300 g;
• cream - 250 ml;
• icing sugar - 120 g;
• vanillin - 1 sachet.

Cooking method:

1. Mix the cheese, powder and vanilla. Using a mixer, bring to a homogeneous consistency.
2. In a separate bowl, beat the cream until firm peaks.
3. Combine both masses, gently stirring the cheese cream-ice cream from the bottom up.

Secrets and features of the preparation of filling cream

Creamy ice cream always turns out to be very tasty, but sometimes some difficulties may arise during whipping. To make your creamy ice cream not only tasty, but also have a presentable look, remember some important points:

1. Take only fresh natural products, and do not forget about the same temperature regime before mixing the components.
2. For whipping cream, experienced chefs advise to pre-cool not only the product itself, but also the dishes and tools with which they will be whipped.
3. To save a little time and be sure of the smooth airy texture of the finished ice cream, it is better to replace sugar with powdered sugar, and vanilla sugar - with vanilla or natural vanilla extract.
4. Remember that when preparing the custard base for a creamy filling, it must be constantly stirred to avoid the appearance of lumps. If, nevertheless, such a nuisance happened, rub the mass through a sieve to give it a uniform smooth structure.
5. When adding whipped butter and creamy masses to the custard base, do it exclusively in portions, stirring everything thoroughly each time so that the finished cream-filling does not stratify.

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