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This is a universal cream, suitable for both a layer of biscuit cakes, and for decoration, it holds its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for covering a cake with mastic. Afraid of heat.
Ingredients:
Instructions:
For such a cream, you need to take high-quality butter, due to long beating, the taste of the cream is not butter, but butter. The butter should be softened, creamy, similar to leaving butter in very hot weather. Begin whisking the butter, adding the powdered sugar in small portions. After all the powder has been added, beat on medium speed for 10-15 minutes until an airy fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. Another type of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.
Flourless custard, good for interlayers and decorating cakes, for burrs on cupcakes.
Ingredients:
Instructions:
Boil milk and sugar. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting whipping, pour hot milk with sugar in a thin stream here. Stirring continuously, bring the mixture to almost a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white. In the process of whipping butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.
Custard goes well with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.
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Instructions:
Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring the milk with vanilla to a boil. Reduce heat to low. Gradually add the egg-flour mixture in small portions, stirring continuously. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover directly the surface of the cake with cling film.
Read also 5 cream recipes every pastry chef should know
This is a type of custard, used for interlayers of cakes, eclairs, tartlets, can be served with pancakes and crepes. In Patissier cream, unlike the classic English cream, starch is used instead of flour, it is thanks to him that the cream never curls over the fire.
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Instructions:
Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, starch and sugar in a saucepan. Add half a glass of milk and stir well again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When a lot of bubbles pop from the bottom, simmer for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. A very good cake cream.
Add whipped cream to Patisiere cream (for 300 g of cream, 100 ml of cream) and you get Muslin cream. This cream will work well for Millefeu and Napoleon.
Internationally known as the Swiss Buttercream Meringue, the favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! It keeps its shape well and looks very beautiful. Can be refrigerated for up to 72 hours.
Ingredients:
Instructions:
Place proteins and sugar in a saucepan. Build a water bath, while the pan with proteins should be heated with steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, rub a little of the mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer on high speed until spicy. The mass should be glossy, dense, if you turn the container with proteins, they should remain motionless.
Take softened butter, the butter must be of high quality, this is important for the taste and structure of the cream. Beat until fluffy white.
Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to whisk the mass after each portion of the butter so that the butter is completely dispersed in the proteins. Add vanillin and dyes to the finished cream.
Read also Rafaello Cream
This cream works well for flowers in the Malaysian technique.
Another extremely popular cream. The simplest to make, very tasty, slightly salty due to cream cheese (or curd cheese, Cremette, Almette, Hohland). It keeps its shape well, beautiful mouthpieces for cupcakes are made from it, it is also used for sandwiching and decorating cakes and pastries. Perfect cake cream.
Ingredients:
Instructions:
Beat the cream until hot peaks. Be careful with the cream, do not over-beat, otherwise the butter will separate. The cream must be cold! You can also refrigerate the whisk and bowl where you will whip the cream. Then add the icing sugar and cream cheese and beat again until smooth. Put in the cold for an hour to stabilize.
There is another popular recipe cream cheese with butter... It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.
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Instructions:
The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.
The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.
Ingredients:
Instructions:
Beat egg whites with a pinch of salt until hot peaks.
Boil the syrup from sugar and water. To do this, mix sugar with water, bring to a boil and simmer for 5 minutes. While the syrup is cooking, beat the egg whites with a pinch of salt until hot peaks. Without ceasing to beat the whites, pour the syrup in a thin stream. After pouring in all the syrup, beat for another 3-4 minutes. The cream is ready to go.
Ideal for covering a cake with mastic, it can also decorate cakes and cupcakes, make fillings for desserts.
Ingredients:
For dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and one part cream of at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.
For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.
A simple cake cream made from egg whites
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Ingredients
Chicken eggs - 2 pieces (s) Granulated sugar - 150 grams Water - 50 grams Vanillin - 1 pinch Lemon juice - 1 tsp.
Description
The puffed protein mixture is often used to coat cakes and as a tube filling.
Cooking method:
The finished protein mass is used immediately, otherwise it quickly solidifies.
Ingredients:
Remove margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually introduce the yolks, continuing to beat with a mixer. At the end of cooking, add vanillin and liqueur for flavor.
Products for cooking:
Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it turns white. Add margarine to the mixture and stir until smooth.
Mix the prepared semolina porridge with the butter mass. Beat with a mixer until fluffy.
A simple homemade cake cream can be made with milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of more delicate consistency.
Remove the oil from the refrigerator in advance. Bring the milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whipping time from 3 to 5 minutes.
The finished mass is tender, airy and with a light vanilla aroma. It is used for cakes, cakes and rolls.
These simple recipes should be in the piggy bank of every housewife. On their basis, you can prepare an unusual cream by adding food coloring, nuts or coconut to it.
How tasty and different are the cakes, there are a lot of recipes, but the question always arises, which cream to choose. Of course, every housewife has her own proven recipe, which has helped out many times. But seasoned pastry chefs know that experimentation is welcome in the kitchen, especially when it comes to preparing such a special dish. Today I have compiled a selection of simple, delicious creams for various types of cakes and desserts.
The easiest classic custard recipe. It is suitable for rolls, cakes and the popular Napoleon cake. The cream turns out to be very thick, smooth, with a light creamy aroma and taste. I recommend trying it!
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There are two versions of this cream. The first is based on heavy cream, the second is butter. Both options are very versatile and hold their shape perfectly. Cremchise is used to decorate cupcakes, to layer and line cakes, and many other desserts. It is also the highlight of the famous Red Velvet cake.
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The cream turns out to be very delicate, tasty, but loose. It can be used to fill a cake or pastry, but it is not at all suitable for aligning and decorating them. It is also well suited for assembling biscuit cakes such as "Honey", "Napoleon", "Heart". It is used for filling eclairs, profiteroles, croissants, biscuit rolls.
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Everyone's favorite cream, suitable for any cake layer. Fast, inexpensive and delicious!
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A great, win-win recipe for lovers of curd creams. It turns out to be moderately sweet and tasty. You can substitute sugar for liquid honey or any natural sweetener if you wish. This curd cream can be used to cover cakes, decorate cupcakes, and can also be used in filling.
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A recipe for the laziest, a budget option, but very tasty, moderately sweet, with a slight sourness. Most often, sour cream is prepared for cakes "Medovik", "Pancho", "Ladies' whim" and fruit pies.
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Perfect cream for chocolate cake. Delicate, light, holds its shape well, and cupcakes cooked on it will perfectly complement a cup of aromatic coffee. A recipe for true gourmets. Try it!
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The simplest protein custard recipe, as to make the original Italian meringue, you first need to prepare the syrup correctly. And already hot syrup is gradually introduced into the proteins, without ceasing to beat. The cream holds its shape well, so it is suitable for decorating cakes and various decorating of confectionery.
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A dense, stable chocolate cream based on cream and chocolate.
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This recipe will appeal to lovers of light, non-greasy creams. It is especially good for assembling children's cakes. Eclairs and cakes with it are also very tasty.
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A vibrant, aromatic and of course delicious banana cream recipe that is perfect for fruit cakes.
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Preparation:
The recipe for this cream is basic, you can add various additives and dyes to it. Most popular flavors: vanilla, chocolate, strawberry, lemon, coffee, coconut. It is often used to make a variety of pastries. For the butter cream to be fluffy and uniform, all foods should be at room temperature.
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Quite a simple recipe for coconut filling for cakes and cupcakes with the taste of Raffaello sweets.
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Lean custard for impregnating biscuit cakes, prepared without eggs or dairy products. A win-win recipe for a real lean cake. Orange juice can be substituted for any berry or fruit juice.
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As you know, a cake or pastry in its traditional form cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Fortunately, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer the question of how to make cake cream at home together. We will look at several recipes for preparing a coating for culinary products.
If you are thinking about how to make a cake cream at home without spending a lot of time and effort, then be sure to take this recipe into account. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and a wide variety of other baking options. So, we propose to find out what we need in order to make butter cream.
To prepare this delicious and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out to be more tender and less fatty), a bag of vanillin.
Creamy homemade cream is quite simple to make. So, first, you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and becomes pearlescent. This process takes an average of three to five minutes. However, in some cases, it may take longer. Please note that whisk the cream only with a mixer (not a food processor or blender) at the lowest speed. As a last resort, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished butter cream will be tender, fluffy and airy, with a light vanilla aroma. It will be a great addition to a wide variety of cakes and pastries.
If you want to pamper your household or guests with pastries with an original taste, then be sure to take this recipe into account. Moreover, cooking with it is not at all difficult. Overall, we can say that the lemon cream recipe is very similar to the classic custard. Only citrus juice is used here instead of milk. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.
Combine egg yolks with sugar and salt in a deep bowl. Beat with a mixer until the mass turns white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice out of the citrus fruits, filter and also pour into a bowl with the rest of the ingredients. Mix everything well. Then we put our future cream in a water bath. After the mass heats up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, remembering to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can coat the prepared culinary product with it.
If you follow your figure, but still cannot resist delicious cakes and pastries, then try replacing the standard creamy or custard cream with a curd counterpart. It is less high-calorie and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of curd, 200 milliliters of 33% cream, three quarters of a glass of granulated sugar.
The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly, and then whisk it with granulated sugar in a deep bowl. Put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. The most delicious cream is ready! Enjoy your meal!
If you are planning to make a biscuit, then this light, delicate and airy cream will go well with it. To make it, you only need two products: a can of condensed milk and butter (180 grams). The process of making the cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, start adding condensed milk a little bit. We continue to beat the mass until smooth. The biscuit cream should be airy and strong. It perfectly fits into baked goods, retains its shape and adds flavor to the main culinary product. Enjoy your meal!
One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to spread the cakes of the Napoleon cake, beloved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
Combine eggs, flour and granulated sugar in a small saucepan. We grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a smooth consistency mixture. We put the saucepan over medium heat. We bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add a little warm butter to the already cooled cream and beat well with a mixer. The mass should be airy and light. The custard cream is ready! You can use it for Napoleon or other culinary products. Enjoy your meal!
For the preparation of protein cream, egg whites whipped with granulated sugar or powdered sugar are used. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or ordinary granulated sugar, 30 ml of water and one teaspoon of lemon juice.
Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very easily. You need to scoop up the syrup with a teaspoon. If the liquid flows down in a thin stream, similar to a thread, then the syrup is not yet ready. If the jet is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable and you won't be able to cover the cake or pastry with it.
We continue cooking. Beat the precooled egg whites until thick. Then gradually we begin to pour hot syrup into them, while not ceasing to beat. After pouring in all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. The custard protein cream is ready! It is best used to coat cakes and pastries on top.
So, today we figured out how to make cake cream at home. Of course, the variations of this culinary product are not limited to the recipes we offer. Plus, you can always experiment with the ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.
As you know, a cake or pastry in its traditional form cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Fortunately, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer the question of how to make cake cream at home together. We will look at several recipes for preparing a coating for culinary products.
If you are thinking about how to make a cake cream at home without spending a lot of time and effort, then be sure to take this recipe into account. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and a wide variety of other baking options. So, we propose to find out what we need in order to make butter cream.
To prepare this delicious and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out to be more tender and less fatty), a bag of vanillin.
Creamy homemade cream is quite simple to make. So, first, you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and becomes pearlescent. This process takes an average of three to five minutes. However, in some cases, it may take longer. Please note that whisk the cream only with a mixer (not a food processor or blender) at the lowest speed. As a last resort, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished butter cream will be tender, fluffy and airy, with a light vanilla aroma. It will be a great addition to a wide variety of cakes and pastries.
If you want to pamper your household or guests with pastries with an original taste, then be sure to take this recipe into account. Moreover, cooking with it is not at all difficult. Overall, we can say that the lemon cream recipe is very similar to the classic custard. Only citrus juice is used here instead of milk. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.
Combine egg yolks with sugar and salt in a deep bowl. Beat with a mixer until the mass turns white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice out of the citrus fruits, filter and also pour into a bowl with the rest of the ingredients. Mix everything well. Then we put our future cream in a water bath. After the mass heats up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, remembering to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can coat the prepared culinary product with it.
If you follow your figure, but still cannot resist delicious cakes and pastries, then try replacing the standard creamy or custard cream with a curd counterpart. It is less high-calorie and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of curd, 200 milliliters of 33% cream, three quarters of a glass of granulated sugar.
The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly, and then whisk it with granulated sugar in a deep bowl. Put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. The most delicious cream is ready! Enjoy your meal!
If you are planning to make a biscuit, then this light, delicate and airy cream will go well with it. To make it, you only need two products: a can of condensed milk and butter (180 grams). The process of making the cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, start adding condensed milk a little bit. We continue to beat the mass until smooth. The biscuit cream should be airy and strong. It perfectly fits into baked goods, retains its shape and adds flavor to the main culinary product. Enjoy your meal!
One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to spread the cakes of the Napoleon cake, beloved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
Combine eggs, flour and granulated sugar in a small saucepan. We grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a smooth consistency mixture. We put the saucepan over medium heat. We bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add a little warm butter to the already cooled cream and beat well with a mixer. The mass should be airy and light. The custard cream is ready! You can use it for Napoleon or other culinary products. Enjoy your meal!
For the preparation of protein cream, egg whites whipped with granulated sugar or powdered sugar are used. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or ordinary granulated sugar, 30 ml of water and one teaspoon of lemon juice.
Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very easily. You need to scoop up the syrup with a teaspoon. If the liquid flows down in a thin stream, similar to a thread, then the syrup is not yet ready. If the jet is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable and you won't be able to cover the cake or pastry with it.
We continue cooking. Beat the precooled egg whites until thick. Then gradually we begin to pour hot syrup into them, while not ceasing to beat. After pouring in all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. The custard protein cream is ready! It is best used to coat cakes and pastries on top.
So, today we figured out how to make cake cream at home. Of course, the variations of this culinary product are not limited to the recipes we offer. Plus, you can always experiment with the ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.