Delicious and mouth-watering cake with cream is considered a real culinary masterpiece. It can only be made by an experienced culinary specialist who can cope with complex technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

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

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

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

Cream filling is obtained by whipping chilled cream. It is impregnated with a biscuit, but it is better to soak puff or sand cakes with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any cream type involves 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.

Cake cream at home - recipe

Finding a suitable cake cream recipe today is not difficult, because there are a wide variety of options. Beginning cooks will need a step-by-step recipe that will tell you how to make the filling for the cake amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify 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 be useful to know all the secrets of chefs that will help you make the most delicious impregnation that all friends, relatives and guests will like in honey cakes and anthills.

Custard classic

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

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without a skillfully crafted custard to give the cake just the right amount of sweetness and airiness.

Ingredients:

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

Cooking method:

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

sour cream

• Servings: 4 persons.
• Calorie content of the dish: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It has a rich creamy taste, 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 glass.

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: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious fragrant layer for cakes is a curd cream for a cake with the addition of lemon zest and vanillin. A nice filling is also suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. It will turn out a festive dessert that pleases an adult and a child.

Ingredients:

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

Cooking method:

1. Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon zest.
2. Pour gelatin with water. Whip cream until fluffy.
3. Combine all products with curd mass, refrigerate for 2.5 hours.
4. Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

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

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuit or puff cakes, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

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

Cooking method:

1. Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, 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.

Make other recipes as well.

From condensed milk

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

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

Ingredients:

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

Cooking method:

1. Pour condensed milk directly in jars with water, cook on 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: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts made from puff pastry or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate the sweet taste of the filling, which will be tender and melt in the mouth at the first touch. Just lick your fingers - plus, if you want, you can add cocoa to get a nice chocolate taste.

Ingredients:

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

Cooking method:

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

Chocolate

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

It is a little more difficult to make chocolate cream for sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter 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. Grind chocolate with a food processor, pour over 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 layer thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

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

It is useful for novice cooks to know how to make 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 flakes 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 thick. The syrup should turn out so that the drop does not spread over a flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Pour the hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

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

The simplest recipe is how to make mascarpone buttercream. This cheese with a mild, delicate taste is great for creating a creamy, fragrant impregnation that resembles a cream ice cream and is suitable for a sponge cake with a berry filling. The classic recipe for Italian cuisine 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;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

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

Banana

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

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

Ingredients:

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

Cooking method:

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

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

1. Butter creams for the cake involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by putting the mass on gauze 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 impregnation is best done by whipping the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, 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. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Low-fat yogurt cream is good to diversify with ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!

Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets for creating a birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!

Focusing on the taste of the dessert, do not forget about the design. An integral part of the creation of the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the "head of the holiday", and finally arrange all the cherries on the cake.

Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are various types of creams for decorating the cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic version.

Oil

His classic recipe is quite simple to execute and accessible to novice housewives. You can even make figurines of different shapes. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!

• Butter 82.5% - 400 g;
• Powdered sugar - 400 g;
• Milk - 100 ml.

1. Soften the prepared butter with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.

• Egg whites - 5 pcs.;
• Powdered sugar - 400 g;
• Lemon juice - 5 ml.

1. Beat the prepared proteins, they should be at room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Here are some tips for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. flour of the highest grade;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. density can be adjusted by the amount of flour;
5. having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out a dense homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which must not be stopped until the cream is ready.
7. Put the semi-finished cream on a very slow fire.
8. Stir until the desired consistency is formed.
10. Add chopped butter, vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!

• Cream with a fat content of 33-35% - 400 ml;
• Powdered sugar - 150 g;
• Citric acid - 2 g.

1. Chill the cream ahead of time. Next, beat thoroughly until a fluffy foam is formed.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.

By the way, such butter cream will be a great option for decorating a cake or cupcakes from a syringe.

Sour cream

We present you an easy recipe for a magic cream! It will be the best option for soaking a biscuit cake, while it is also relevant for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!

Cream Charlotte

It is refined, thin and delicate. There are plenty of decoration options too! From it you can make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks - 5 pcs.;
• Powdered sugar - 200 g;
• Milk - 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Rub the egg yolks well.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.

It turns out a luxurious air cream with shine! Therefore, it is used quite often when decorating cakes and impregnating them!

Chocolate

This option is similar to frosting. Also thick and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate - 200 g;
• Confectionery cream - 120 ml;
• Powdered sugar - 70 g.

1. Heat cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.

Chocolate boom is guaranteed!

Cream Cheese

It is made from mascarpone or other curd cheeses. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.

• Cream with a fat content of 35% - 100 ml;
• Cheese - 250 g;
• Powdered sugar - 50 g.

1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up the necessary equipment, tools, and go ahead - conquer the sweet peaks!

Hurry up and share in the comments which recipe you have chosen for yourself!

It is rare that a celebration is complete without a birthday cake, whether it's an anniversary, a wedding or a children's party. As they say, the holiday failed if it did not come to the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or, on the contrary, emphasize the dignity of the base. Homemade cream is much tastier and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.

Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially good for biscuit cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then, little by little, add condensed milk to the container and whisk again until the mass begins to lag behind the walls of the bowl. The custard is prepared like this:

• Boil 250 g of milk and cool it.
• Mix the yolks of two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
• Enter the resulting mixture into warm milk, breaking up the lumps.
• Return the saucepan to the heat and cook, stirring, for 5-7 minutes, until the cream thickens.

Curd cream. To prepare it, you need to rub 400 g of cottage cheese through a sieve and mix it with four yolks and half a glass of sugar. Then add chilled whipped cream 30% fat. If desired, the recipe can be supplemented with nuts, berries or raisins. Chocolate cream. To make it, buy 250-300 g of dark or milk chocolate and melt it in a water bath. Brew a cup of bergamot tea at the same time. When the tea has cooled down a bit, combine it with melted chocolate. Emphasize the unusual taste with orange or lemon zest. Put the workpiece in the refrigerator for 4-6 hours, and then beat with a mixer until airy. Protein cream. In another way it is called meringue. It is very delicate and light, ideal for decorating a cake, and it does not need to be boiled. You just need to take 4 eggs straight from the fridge and separate the whites. Then add a little lemon juice to the proteins and beat until a strong foam. Next, gradually pour in a glass of powdered sugar, without stopping the mixer. The finished cream should hold well on the whisk blades and not fall off.

Sour cream. This is a multifunctional recipe that can also be used as an independent dish - a dessert served with fruits and chocolate. First of all, pour 30 g of gelatin with cold water and leave to swell in a saucepan. You will also need to cool half a kilogram of fat sour cream. Next, you need to beat it in a cold water bath until the volume of sour cream doubles. In parallel, pour a glass of sugar and a little vanillin. Put the pan with gelatin on the stove and melt it. Let the mixture cool slightly and pour into the sour cream mixture, continuing to whisk it vigorously.

These are basic cake cream recipes. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.

Butter cake cream is considered a classic of confectionery art due to its stability and ease of preparation. He is able to cope with various tasks: whether it is rose-flowers in the Malaysian technique or giving clear forms to a dessert before coating with mastic. A large number of different recipes for its preparation make it possible to radically change the taste of the cake, even if an ordinary classic biscuit is used as cakes.

Butter cream for cake - classic version

The classic butter cream is easy to prepare and is suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.

For the classic version, use:

• 200 gram pack of cream. oils;
• 160-180 g of powdered sugar;
• 30-45 ml cow's milk.

Cooking step by step:

1. At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
2. First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
3. The finished cream will be lush, shiny and smooth. If desired, it can be given a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What you need for the cream:

• 300 g cream. oils;
• 400 g of condensed milk (can be boiled).

Cooking method:

1. With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
2. After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to a temperature difference between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Recipe for custard filling with butter

This custard cream is quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has an incomparable taste of coolness melting on the tongue and immediately from the refrigerator.

List of products used:

• 200 g cream. oils;
• 200 ml of water;
• 200 g of granulated sugar;
• 50 g flour.

Cooking algorithm:

1. Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
3. In a non-hot, but warm custard base, put butter, cut into small random pieces at room temperature.
4. Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
5. The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.

Sour cream butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a biscuit cake with sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

For a layer of one medium cake you will need:

• 200 g cream. oils;
• 200 g of powdered sugar;
• 350 g of sour cream with a fat content of 20-30%;
• vanillin to taste.

We prepare as follows:

1. All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
2. Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
3. Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.

To prepare it, you need to take:

• 105 g cream. oils (82% fat);
• 180 g dark chocolate;
• 75 g of heavy cream (from 30%).

Cooking:

1. Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
3. Cover warm ganache with cling film in contact and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can proceed to decorate the cake.

Protein-oil cream

The basis of this cream is a protein-custard, which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.

The proportions of butter and ingredients for the Swiss meringue will be as follows:

• 90 g raw hen egg whites (approximately 3 C1 egg whites);
• 200 g of granulated sugar;
• 250 g cream. oils.

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
2. Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 ​​degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.

Option with cottage cheese

A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastry. It is important that the cottage cheese is not dry and not sour. The fatter this fermented milk product is, the better the result will be.

For a serving of butter-curd cream you need to take:

• 300 g cream. oils;
• 300 g of powdered sugar;
• 500 g of tender fatty cottage cheese;
• vanilla or lemon zest for flavor.

Cooking steps:

1. Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The task is to achieve the most homogeneous consistency so that the finished cream is smooth.
2. Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).





The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:

• 300 g cream. oils with a fat content of 73.0%;
• 180 ml of milk;
• 1 selected egg of category C0 or C1;
• 240 g of granulated sugar;
• 3 g vanilla powder;
• 20-25 ml brandy optional.

Working process:

1. Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kyiv") is ready.

A delicious cream for sponge cake is the main component of a festive dessert. Even perfect cakes can be easily spoiled by unsuccessful impregnation. The best cream recipes for biscuit treats are published below.

Custard for biscuit cake

Ingredients: a liter of full-fat cow's milk, 2.5 tbsp. spoons of high-grade flour, vanilla sugar to taste and a glass of ordinary white, half a standard pack of butter, 5 tablespoons eggs.

1. Eggs with all bulk components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into a saucepan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. Melted butter is added to the almost ready cream.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium-fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

1. To prepare the simplest sour cream for a biscuit cake, you need to put a pre-chilled dairy product in a deep bowl.
2. Sour cream is whipped with a mixer at the slowest speed and in parallel, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is by no means a mandatory step. After adding the thickener, the mass is re-whipped.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g semi-fat cottage cheese.

1. At a slow speed, the melted butter, mashed cottage cheese and vanilla extract are combined with a mixer. The mass is whipped until it becomes lush and as homogeneous as possible.
2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, whipping with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

According to this recipe, the curd cream for a biscuit cake turns out to be very airy and light.

Protein layer for cake

Ingredients: 120 ml filtered water, faceted glass of granulated sugar, whites from 3 category C1 eggs, 1 tbsp. a spoonful of freshly squeezed lemon juice.

1. First, the sand is poured with the specified amount of water. Sugar syrup is boiled over low heat in a saucepan. When it is completely ready, it will be easy to roll a ball out of the mass.
2. In parallel, the proteins are whipped to a dense foam. Citrus juice is added to them.
3. Immediately after removing from heat, the syrup is added to whipped proteins with constant stirring.
4. Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing the container of cream in a bowl of ice water.

As soon as the mass has cooled, you can coat the cakes with it.

Yogurt cream for biscuit cake

Ingredients: 420 ml of any low-fat yogurt, ¾ standard cup of boiled cold water, 1.5 tbsp. spoons of gelatin powder, half a glass of berry syrup or liquid jam.

1. Gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually on the package there is a detailed instruction on how to properly breed it.
2. The swollen product is transferred to a saucepan, poured with syrup or jam and heated over minimal heat. You need to constantly stir the ingredients and make sure that all the grains are dissolved.
3. The mass, which has cooled to about body temperature, is combined with yogurt and actively whipped with a whisk.

Cakes smeared with the resulting yogurt cream should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses of full-fat milk, 1 full glass of granulated sugar, 4 tbsp. tablespoons dark cocoa powder, 2 tbsp. spoons of high-grade flour, 2/3 of a standard pack of butter.

1. First, all dry ingredients are mixed in a saucepan.
2. Little by little, not cold milk is poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
3. The stewpan goes to medium heat. Its contents are brought to a boil with constant stirring.
4. When the mass cools a little, oil is introduced into it.

Ready chocolate cream must be completely cooled before use.

Butter cream for biscuit

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanilla.

1. Milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, then this step can be ignored.
2. Vanillin and powder are poured into the cooled liquid. Slightly softened butter is added. The mixture must be whipped for 3-4 minutes until smooth and airy.

To make the butter cream thick and very tender, you need to choose a high-quality fatty oil for it.

Original lemon layer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard cups of filtered water, 4 tbsp. spoons of corn starch, 80 g of butter, 3 large lemons, 4 egg yolks, a full glass of granulated sugar, a pinch of table salt.

1. The first thing to do is lemons. They get rid of the zest, which rubs on a fine grater. Juice is also carefully squeezed from citrus fruits.
2. In a saucepan, cornstarch and sugar are mixed. Lemon zest and vanilla seeds are added.
3. Water and fruit juice are poured into the mass. The saucepan is sent to medium heat, where its contents are brought to a boil.
4. Egg yolks are stirred with a whisk. Half of the mixture from the previous step is introduced to them with vigorous stirring.
5. The mass is sent to the saucepan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
6. After removing from heat, oil is introduced into the delicacy.

It remains to cool the cream and grease the cakes with it. The product is stored under cling film.

Condensed milk option

Ingredients: 2 standard packs of quality butter, 380 g of condensed milk, 60 g of cognac.

1. The butter softens to the point where it can be easily beaten with a mixer. It is processed at the low speed of the device until it becomes airy.
2. Gradually, condensed milk is added to the mass. If desired, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overexpose the condensed milk until it thickens.
3. Lastly, cognac is poured into the mixture. In general, any alcoholic drink will do. It is better to take an option without obvious flavors that can spoil the appetizing aroma of the future cake.

1. A full glass of granulated sugar is poured with the indicated amount of water and boiled in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, butter is added to it. It will quickly start to melt. At this time, you need to actively mix all the components.
2. Liquid honey is poured into the saucepan. The ingredients are mixed again.
3. In a separate bowl, baking soda and the rest of the granulated sugar are added to the milk. The liquid is brought to a boil.
4. The milk will boil until the sugar crystals are completely dissolved in it. Only after that you can pour into the sweet milk mixture, slightly cooled caramel from the saucepan.
5. The cream is almost ready. It remains only to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to your liking. For example, cinnamon.

When the cream is almost completely cool, it's time to start assembling and decorating the cake.

Curd fruit cream

Ingredients: 130 g of granulated sugar, a little more than a pound of low-fat cottage cheese, 60 g of gelatin, 220 g of fresh or canned apricots and strawberries, 2 tbsp. spoons of freshly squeezed lemon juice, 550 ml of heavy cream.

1. Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
2. Cottage cheese is kneaded with a fork, kneaded with sand and freshly squeezed lemon juice.
3. Prepared gelatin is introduced into the mass. Products are mixed until smooth.
4. The mixture is divided into two parts.
5. Berries and fruits are separately mashed. Fresh apricots are pre-skinned. Canned ingredients do not need to be prepared for grinding.
6. Strawberry part is added to one half, apricot part to the other. Whipped cream is added to both masses. They should be very airy and fluffy.