Cake cream... Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for impregnating cakes. These creams boast different textures and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most delicate is buttercream - it is an ideal filling for various cakes. And as an interlayer, such a cream is suitable exclusively for biscuits. Good for filling cakes, pastry rolls and baskets and custard obtained during the brewing of some ingredients. The protein cream, which is whipped with sugar proteins, will be an excellent filling for any sweet pastry, in addition, such a cream has proven itself well in creating various decorative elements. But for a layer of cakes, it will not work - this is prevented by its too lush and airy texture.

Butter cream is considered the most popular cake cream. It perfectly holds its shape and does not spread at all, which makes it possible to use it to decorate all kinds of confectionery - as a rule, all flowers and other figures that appear on them are made of butter cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be fairly thick, smooth, and sweet. And so that it turns out exactly like this, it does not hurt to know some culinary tricks.

Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them a more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.

The ideal butter for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying down at room temperature. Neither preheat, let alone melt it before whipping is unacceptable!

If the cream is prepared on the basis of cream, then their fat content should be at least 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

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

Sponge cake custard

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

1. Eggs with all loose components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. Melted butter is added to the almost finished 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 must 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 not at all a necessary step. After adding the thickener, the mass is beaten again.

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

1. At a slow speed, a mixer combines melted butter, pounded cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy 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, beating with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

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

Protein layer for cake

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

1. First, the sand is poured with the specified amount of water. Sugar syrup is cooked 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 whites are whipped until dense foam. Citrus juice is added to them.
3. Immediately after removing from the heat, the syrup is added to the whipped egg whites with constant stirring.
4. Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing a container of cream in a bowl of ice water.

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

Yoghurt cream for sponge cake

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

1. Gelatin is poured with water, mixed well and left to infuse for 15-20 minutes. Usually, the packaging contains detailed instructions on how to dilute it correctly.
2. The swollen product is transferred to a saucepan, filled with syrup or jam and heated over minimal heat. It is necessary to constantly stir the components and make sure that all the grains dissolve.
3. The mass cooled to about body temperature is combined with yogurt and is actively whipped with a whisk.

The cakes, greased with the resulting yoghurt 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. spoons of dark cocoa powder, 2 tbsp. tablespoons of high-grade flour, 2/3 of a standard packet 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 saucepan is sent to medium heat. Its contents are brought to a boil with constant stirring.
4. When the mass has cooled slightly, oil is introduced into it.

The finished chocolate cream must be completely cooled before use.

Creamy biscuit cream

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

1. The 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, this step can be ignored.
2. Vanillin and powder are poured into the cooled liquid. Slightly softened oil is added. Beat the mixture for 3-4 minutes until smooth and airy.

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

Original lemon interlayer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. tablespoons of cornstarch, 80 g of butter, 3 large lemons, 4 chicken egg yolks, a full glass of granulated sugar, a pinch of table salt.

1. The first step is to tackle the lemons. They get rid of the zest that rubs on a fine grater. Also, juice is carefully squeezed out of 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 stewpan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
6. After removing from the heat, oil is added to the treat.

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 brandy.

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. Condensed milk is gradually added to the mass. If you wish, you can boil it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overdo the condensed milk until it thickens.
3. Cognac is poured into the mixture last. In general, any alcoholic beverage will do. It is better to take the option without obvious flavors, which can spoil the mouth-watering aroma of the future cake.

1. A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, butter is added to it. It will melt quickly. At this time, you need to actively mix all the components.
2. Liquid honey is poured into the saucepan. The components 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 be boiled until the sugar crystals are completely dissolved in it. Only then can the slightly cooled caramel from the saucepan be poured into the sweet milk mixture.
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. Other natural flavors can be used to suit your taste. 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. tablespoons of freshly squeezed lemon juice, 550 ml of heavy cream.

1. Gelatin is diluted in water or canned fruit syrup. The product is then left to swell for about 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
2. The curd is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
3. Prepared gelatin is introduced into the mass. The products are mixed until smooth.
4. The mixture is divided into two parts.
5. Berries and fruits are mashed separately. Fresh apricots are pre-skinned. There is no need to prepare canned components for grinding.
6. The strawberry part is added to one half, and the apricot part to the other. Whipped cream is added to both masses. They should turn out to be very airy and lush.

Every housewife should always have recipes for creams on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500 ml. milk
200gr. Sahara
1h a spoonful of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir, put the resulting mass on fire and cook until thickened. Ready!

Products:

Packing of butter - 200 gr
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, if desired, without it.

How to cook:

Let's start with the thickest-bottomed pot. It must be dry. We break four testicles into it. Mix them with sugar. Turn on the fire and start heating. We stir constantly, do not move away from the stove. You will get a thick mass. We remove from the heat and put on the table. stir the mass, wait for it to cool down. Beat butter in a bowl with powder. Add the egg mixture to the butter. A little vanilla for flavor. The cream is ready, we store it in the refrigerator, we spread it only on the cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
While whisking, gradually add the egg yolks.
For flavoring add vanillin or another spice, or 30-50 gr. liquor.

Products:

1 can of condensed milk
1 pack of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Cool the cream.

Products:

1/2 cup milk
1 tbsp. l. semolina
1 tsp Sahara
1/2 tsp butter
1 yolk
1 tsp vanilla sugar

How to cook:

Boil milk with vanilla sugar. Mix semolina with a little water, pour the mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until fluffy, homogeneous. Add semolina porridge to it in small portions, constantly whipping it with a broom, so that the cream is fluffy and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy, fast, inexpensive.

Products:

Cottage cheese (in a pack 18%) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mass at low speed until creamy.
Cream cheese "Mascarpone" is ready to use!

7. "Custard"

Products:

2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour

How to cook:

1. Combine flour and eggs in a saucepan until the lumps disappear.
2. In another saucepan, boil the milk and sugar, remember to stir.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a low heat, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!
5. After that, remove the cream for eclairs from the heat, adding vanilla sugar and butter to it. Stir well and then refrigerate quickly by placing in ice or cold water.

The custard can be used for eclairs or other pastries, cakes, cakes.

8. Creamy cream "Pyatiminutka"

The cream is made so easily and quickly, but it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, you can add 200, the cream is even softer and less fatty!)
Vanillin - 1 packet.

How to cook:

Boil the milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous, pearlescent color. About 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whisk, so beat as much until it beats, and preferably at the lowest speed. Experience has shown that the cream is not beaten either in combines or a blender, so if there is no mixer, then whisk it into the hand with a whisk. or whatever is convenient for you)
The cream turns out to be lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon Appetit!

Hello everyone. Today we will make a quick cake cream, the simplest recipe at home from cream, coffee and cocoa.

With this cream, any baked goods will be perfect, it is also called mocha cream.

Surprisingly delicate, moderately sweet, dessert. It is perfect for interlayering many cakes such as "" or honey cake.

Also, such a quick cake cream can be used for filling waffles or, for decoration, for greasing cake layers, filling eclairs, etc.

Mocha cream can safely replace the famous or - it, to taste, is in no way inferior to them, but, on the other hand, it contains fewer calories.

But, its plus is that it takes just a couple of minutes to prepare such a quick cream for the cake. And nowadays, saving time means a lot.

In addition, guests will appreciate the exquisite combination of cream and coffee.

P.S. And this dish will blow you on the spot: "" - the recipe from the grandmother, it couldn't be tastier.

Well, now we are looking:

How to make a quick cake cream, the easiest and easiest way at home, a recipe with a photo

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In cooking, a delicious cake, greased and well-soaked in cream, is considered a real masterpiece. It can be prepared by a culinary specialist who is able to cope with complex technological processes, because cake cream is both a filling and a decoration, so it must be prepared according to all the rules and even some tricks. Thanks to the light cream, you can also create unique desserts.

There are many variations on how to make cake cream. Its choice depends entirely on the type of filling, as well as the dough. Sour cream is perfect for a biscuit cake, and custard for a puff cake. A light fruit dessert will go well with a banana and lemon layer, but for Napoleon it is better to prepare butter or butter cream using a complex technology.

The preparation of any dessert begins with the preparation of the necessary ingredients. The basis of any type of cream is a fluffy mass, which can be achieved by whipping with a blender or mixer. The most common ingredients are granulated sugar, chicken eggs, butter, and cream or milk. The additives and the amount of ingredients will affect how a particular type of cream is obtained. The most popular are the following types: creamy sour cream and creamy, custard and butter, as well as protein.

For butter cream, you need to choose high-quality and unsalted butter, as well as granulated sugar or powder. Possible additives: condensed or whole milk, chicken eggs, coffee, as well as cocoa powder.

For multi-layered desserts, custard filling is used. It contains chicken eggs, flour or potato starch, whole milk. This cream must be boiled with constant stirring of the mass, and then cooled to the desired temperature.

The protein cream is based on egg whites, which are beaten together with powdered sugar. For a layer of cakes, it is not used, but only decorates the surface of desserts.

The creamy filling is obtained only by whipping cream that has been previously cooled. It is used for biscuit. And for a shortbread or puff pastry, sour cream and butter cream is used. To prepare it, you need chilled cream and high fat sour cream.

It is necessary to put only fresh products in any type of cream, since the result and taste will depend on them. It will be better if the sour cream and cream are homemade, and the eggs and butter are fresh.

In order to make a cake cream with your own hands, you need to use the recommendations of experienced pastry chefs and chefs. This will tell you how to prepare the cake cream correctly. Basically, masters advise doing this:

It is good to lubricate shortcrust or puff pastry cakes with this cream. It is distinguished by an amazing aroma and delicate taste, as well as richness and density. Not a single Napoleon cake recipe is complete without such a cream, because it is he who gives this cake airiness and the necessary moderate sweetness. A homemade cake cream recipe includes the following ingredients:

1. Granulated sugar - 250 g.
2. High quality butter - 200 g.
3. Fresh milk - 1.2 l.
4. Wheat flour of the highest grade - 100 g.
5. Chicken egg yolks - 6 pcs.

To prepare the custard, you need to do the following manipulations:

• In one container, you need to combine flour, granulated sugar and egg yolks. Beat until smooth, and then pour milk in a thin stream with constant stirring.
• Put the resulting mixture on fire and wait until it boils. Remove from heat and cool to room temperature. Then add butter in a spoon and stir vigorously until smooth.

It will be interesting for every novice housewife to know how to make sour cream for a biscuit. Its main difference is its creamy, rich taste. This cake cream is simple. The recipe includes the following products:

1. Sugar - ½ part of a glass.
2. High-fat sour cream and high-quality butter - 150 g each.

Grind granulated sugar with a coffee grinder to a powder consistency. Then it must be combined with soft butter and chilled sour cream and stirred with a whisk. The oil should be at room temperature. To carry out manipulations gradually. This is the only way to form a thick foam.

For the cakes, a fragrant and tasty layer is a curd cream prepared with the addition of vanillin and citrus peel. This filling will also be a wonderful cake decoration. It will be possible to coat the whole cake with this mass, and then sprinkle it with walnuts, caramel crumbs and decorate with fruit. The result is a dessert that will delight any person with its appearance and taste.

The composition of the curd filling contains the following products:

In order to properly prepare such a curd mass, you must consistently perform the following steps:

• Rub the cottage cheese through a sieve and add sugar to it. Beat well with a mixer or blender.
• Add to this mass chopped lemon zest, a little fried nuts and vanillin.
• Pour gelatin with cold water.
• Whisk the cream until a lush foam forms.
• Combine all products in one container and stir well. Put in the refrigerator for 150 minutes.
• Can be supplemented with any berries or fruit wedges.

Cream for cakes made from cream turns out to be very delicate and tasty, as well as airy and white. It is used for spreading cakes, as well as for coating the surface. It goes well with straws, shortbread and puff pastry, as well as biscuit dough. Vanilla sugar gives the filling a special taste, but gelatin is used in the recipe to maintain its shape. The required products are:

1. Pure water - 100 ml.
2. Cream - 1 tbsp.
3. Vanilla sugar - 4 g.
4. Food gelatin - 10 g.
5. Powdered sugar - 100 g.

Such a cream is prepared very quickly and easily. For this you need:

But a cream made from fresh butter and condensed milk is considered high in calories. The mass is distinguished by a special sweetness and creamy aftertaste, as well as a very thick structure. Such impregnation can be diversified by adding any kind of nuts to it: cashews or peanuts, hazelnuts or walnuts, and you can also add pine nuts. They go well with a caramel flavor. The composition of such an impregnation includes the following ingredients:

1. Nuts of any kind - 40 g.
2. High quality butter - 400 g.
3. Fresh condensed milk - 2 b.

In order for the cream to obtain the required consistency, the following manipulations should be consistently performed:

• Pour condensed milk with water (right in the jar). Put on fire and cook for 120 minutes. After the time has elapsed, remove from the stove and cool.
• The cooled mass should be transferred to a bowl and add oil to it. Beat until creamy and golden brown.
• At the end of cooking, add chopped nuts and stir everything again thoroughly.

Oily white filler will help you remember the taste of childhood. It was with them that biscuits and puff desserts were decorated. Children will really like this option. Every child will appreciate this pleasant sweet taste of the cream that melts in the mouth. The composition of such a filler contains the following products:

1. Sugar - 1 tbsp.
2. Fresh high-quality butter - 250 g.
3. Whole milk - 0.25 tbsp.
4. Chicken large eggs (selected) - 2 pcs.

To prepare this quick version of the filler, you need:

For a sponge cake, making the chocolate soak is more difficult. Ganache, which keeps its shape perfectly, is made from cocoa and dark chocolate. But if you want a sweeter mass, then you can use white or milk chocolate. If you still use dark chocolate, then you can make the ganache sweeter with powdered sugar or honey. For a more savory taste, you can add a little orange liqueur.

Ganache is prepared from the following products:

1. Fresh butter - 50 g.
2. Black chocolate - 450 g.
3. Heavy cream - 2 tbsp.

Cooking consists of the following stages:

A creamy mascarpone interlayer is the easiest option to make. This cheese with a delicate and mild taste is perfect for preparing a fragrant creamy soak that resembles an ice cream and goes well with biscuit cakes and berry filling.

The recipe includes the following products:

1. Vanilla sugar - 10 g.
2. Orange and lemon - 1 citrus each.
3. Powdered sugar - 20 g.
4. Mascarpone - 250 g.
5. Brandy (you don't need to pour it in) - 10 ml.

Combine mascarpone with powder and vanilla. Pour in brandy. Grate the zest from the citrus peel. The cheese cream must be mixed well until smooth. You can add grated nuts or chocolate, as well as other products.

There are countless creams for cakes, and each of them is good in its own way. The hostess's task is to choose the right layer for her baked goods, so that the combination of tastes is perfect, as well as to prepare a delicate creamy impregnation according to all the rules.

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