Simple and delicious cake creams

Cream for custards

440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar

In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Next, pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Next, cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp

Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.

200-250 granular cottage cheese with a fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water

We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
Bon Appetit.

We peel the lemons (part of the zest can be rubbed on a fine grater and added to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk. Custard

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

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil.
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water. Cream Ganache

200 ml cream 30%
- 200 g dark chocolate
- 50 g butter

This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.

Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.
Butter cream in 5 minutes!

250 g butter at room temperature
100-150 ml of milk,
200 g powdered sugar,
1 sachet of vanilla.

Boil milk and cool to room temperature. We combine all the components of the recipe. Beat with a mixer until smooth and a beautiful pearly color. Whipping time from 3 to 5 minutes. It is best to beat at low speed. A food processor and blender will not work. You need to beat with a mixer or manually with a whisk.
Butter cream - lush, delicate, with vanilla flavor.
It remains to smear the waffle cake, cakes, brownies, cakes or rolls with cream. Cream Raffaello

coconut flakes 70 grams
condensed milk 400 grams
butter 200 grams
white chocolate 200 grams

Melt butter and chocolate and mix. You can melt over low heat, stirring constantly so as not to burn.
Then add condensed milk, mix everything well.
Then add coconut flakes to the cream and mix everything well again.
Transfer the finished Raffaello cream to a glass jar and refrigerate for at least 3-4 hours (preferably overnight).
If you are going to decorate cakes or a cake with this cream, then you can use it right away. And let the already decorated confectionery stand and soak in the cream.
In the morning you will have Raffaello cream ready to use. This cream goes well with fresh white bread, hot coffee or tea.

List of recipes in the article:

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Easy milk recipe

To make custard from milk, you will need:

2 cups milk (or cream)

1 glass of granulated sugar

2–3 eggs; - 2 tablespoons flour

50 grams of butter

To prepare the cream, pour milk or cream into an enamel saucepan with a heavy bottom and put on fire. While the milk is heating, beat the eggs and sugar in a bowl until smooth. Then put flour into this mass and mix well so that there are no lumps.

Reduce the fire under the milk to a minimum and take it in half a ladle and pour it into the dough, stirring everything thoroughly. When you combine 2/3 of the milk with the mass, pour the contents of the bowl into a saucepan with the remaining milk. Do not increase the fire and do not forget to constantly stir the cooking cream so that it does not burn, and the flour is brewed without lumps.

It is preferable to stir the cream not with a spoon, but with a wooden spatula. Because it fits snugly to the bottom of the pan and the line of contact at the spatula is larger compared to the spoon.

If you need custard for a cake or pastries, put 50 g of butter, and if for desserts, 20-25 g (or a tablespoon without top) is enough for a glass of cream and a tablespoon with a small top of flour.

Photo by Oxana Denezhkina/Moment/Getty Images

When the custard thickens to your desired consistency, turn off the heat and add the butter. Stir the cream until the butter has completely melted.

After you get a homogeneous lush mass, let the cream cool down and only then put vanillin into it and mix well. Custard without vanillin loses a lot in taste and aroma, although its nutritional value remains unchanged. If there is no vanillin, it can be replaced with lemon or orange zest. You can also grate chocolate into cold custard.

Dessert recipe "Snowballs" in custard

To prepare a simple, but very tasty dessert with custard, you will need:

• 2 eggs
• 1 glass of milk
• 1 tsp potato starch
• 4 tbsp granulated sugar
• vanillin

The number of products in the dessert "Snowballs in custard" is designed for two servings.

Whisk the egg white to stiff peaks with 2 tablespoons of granulated sugar. Boil the milk with the remaining sugar. Then take a teaspoon of whipped egg whites and dip them into the boiling milk mixture.

Boil the snowballs for no more than a minute, turning once. Make sure they don't stick together. Take out the finished snowballs with a slotted spoon and immediately place them on plates, in vases or bowls.

Then prepare the custard. To do this, rub the yolks with potato starch and dilute with cold milk (about half a tablespoon) to form a slurry.

Bring the milk in which the snowballs were boiled to a boil again and, stirring, pour the yolks with starch into it in a thin stream. Boil the cream until it thickens, then cool, add vanillin, stir and pour over the snowballs.

Snowballs are served cold to the table. They look most impressive in glass wine glasses or portioned vases.

Cooking for a cake, custard in milk:

It will take no more than thirty minutes to prepare this wonderful cream. The result will be a wonderful dessert that can serve as a filling for a wide variety of pastries and cakes, profiteroles and eclairs.

The basis for custard for milk cake is naturally milk, so you must take care of its quality. You can take homemade milk or store-bought, preferably fat.

Mix milk with sugar, leave one teaspoon of sugar to mix with flour.

Stir very well, gradually heating - it is necessary that the sugar is completely dissolved, but not burnt.

Add vanilla sugar and the rest of the sugar to the flour - this way it will be easier to add the egg to the flour so that there are no lumps. The eggs can be mixed into the flour when the milk is warm enough. Then carefully add the flour mixture to the hot milk.

Tip: Try to constantly stir the cream so that it does not burn or form lumps. Thus, the cream will turn out to be homogeneous and pleasant in taste and appearance.

If you can't make a slow fire, try to cook the cream in a bain-marie. Cook the cream until thick, but do not bring to a boil.

In a hot, slightly cooled cream, add butter and beat very well with a whisk or mixer. If desired, the amount of oil can be increased.

We try to cool the custard in milk for the cake at room temperature, after which it can be put in the refrigerator already cold. The cold custard will already be ready to be used in the preparation of other dishes - cakes and cakes.

If you are a sweet lover, you can serve the cream as an independent dessert treat - sprinkle the chilled cream with chocolate chips and decorate with berries.

Bon Appetit!

Custard is perhaps one of the most popular for layering cakes and pastries. The recipe for custard with milk has several variations. The most famous are given below.

• milk - 2 glasses;
• sugar - 1 stack;
• eggs - 2 units;
• flour - 2 table. l;
• drain. oil - 50 gr.

Initially, we set the milk to warm over low heat. It is recommended to use a container with a thick bottom.

While the milk is warming up, quickly rub the egg-sugar mass with a whisk. When the mass is well rubbed, sift the flour and grind again until smooth. Flour should not form lumps.

At this point, the milk will be warm. Gradually add a third of it to the prepared mass, mixing everything well. When you get a homogeneous slurry of a liquidish consistency, pour it into the remaining milk and mix. The cream should be brewed until it thickens to the desired consistency for the cake. It is important to stir it constantly, otherwise the cream may burn.

As soon as the dessert acquires the necessary density, turn off the fire and put oil in it. We continue to stir until the piece is completely melted, and the mass becomes homogeneous. We cool.

On a note. To stir the cream in warming milk, it is recommended to use a spatula instead of a spoon - it will be better to collect the cream from the bottom, preventing it from burning.

No added eggs

Custard without eggs is much more tender than the classic version.

For cooking, you will need the following amount of products:

• half stack. Sahara;
• stack milk;
• 3 table. l. flour;
• 100 gr plums. oils.

We combine milk with sugar and put on a slow fire, stirring constantly so that the sugar dissolves.

As soon as the milk is hot, sift the flour into it and beat it little by little with a whisk / mixer. Boil the mass to a consistency resembling fat sour cream. After that, the fire can be turned off and left to cool.

When the cream becomes warm, put soft butter in it and beat it with a mixer. The mass in the process will become lush and smooth.

Custard for biscuits

A lush, light cream that perfectly saturates the biscuit is obtained from the following proportions of products:

• 120 gr sugar;
• 600 gr milk;
• 5 grams of vanilla sugar;
• 6 egg yolks.

Beat the yolks with sugar so that the mass turns into a light foam. Pour in milk and beat again. Put everything together on fire, slowly boil and boil until thickened, stirring constantly.

Custard for biscuit can be cooled for 15-20 minutes and immediately applied to biscuit cakes. Dessert must be allowed to harden in the refrigerator. It is recommended to leave it soaked overnight.

Vanilla layer for cake

Vanilla cream with a pleasant yellowish tint with vanilla flavor for the cake is prepared from the following number of products:

• 2 stack milk;
• 6 eggs yolk;
• 100 grams of sugar;
• 40 grams of starch;
• 50 gr plums. oils;
• 6 gr vanillin.

Vanillin with milk set to boil. If vanillin is used in the form of ground powder, leave it to brew for half an hour until the milk cools down a bit. If it is used in the form of a pod, it must be cut and put into milk, boiled and left for an hour, so that the taste and smell of the spice is best given to the dairy product.

Separately, beat the yolks with starch and sugar.

We remove the pod from the milk, put the pan again on the slowest fire. The milk should be almost hot. Then pour it in a stream into the starchy-yolk mass, constantly working everything together with a whisk.

Again, we set everything to warm up, and do not forget to stir. Within a few minutes after the start of boiling, the mass will become very thick. Can be taken off the stove.

Next, add oil to the mass, beat well with a mixer or immersion blender until the mass becomes homogeneous in color and structure. Let cool, stirring occasionally to prevent skin from forming on top.

On a note. To cool the cream faster, you can put the saucepan with the contents in cold water. You still need to stir during cooling so that the film does not turn out.

On milk with condensed milk

• 200 gr of condensed milk;
• 100 gr plums. oils;
• 1 stack cow's milk;
• 1.5 table. l. Sahara;
• 2 table. l. flour.

The first stage is the preparation of the base of the cream. To do this, combine plain milk with sugar and flour, beat everything well. We put everything to cook on a slow fire. The mass will begin to thicken gradually, and in order not to form lumps, it is recommended to use a mixer.

On a note. You can experiment and use a boiled product instead of the usual condensed milk.

Custard buttercream

• 6 tablespoons of flour;
• 1 liter of milk;
• 300 gr sugar;
• 2 grams of vanillin;
• 150 gr plums. oils.

Heat milk, sugar and vanilla in one saucepan. While it is heating, melt a piece of butter in a saucepan and lightly fry the flour in it, about 3 minutes on minimum heat.

Combine both masses, beat everything well and boil until thickened, stirring constantly to avoid burning.

On a note. To protect yourself in the matter of burning the cream to the bottom of the saucepan, you can cook in a water bath. The method is longer, but safer.

Recipe for honey cake with milk

Easy and quick custard for honey cake in milk can be prepared according to the following recipe:

• 500 gr milk;
• 2 table. l. flour;
• 2 eggs;
• 1 stack Sahara.

We combine the eggs with sugar and milk, work well with a whisk. Pour everything with milk and now beat with a mixer so that the mass becomes homogeneous.

The cooking method does not differ from the previous options. The only caveat - while mixing eggs and dry ingredients, add cocoa.

Chocolate custard is sure to be appreciated by those with a sweet tooth. It is great for layering honey cake and napoleon, it can also be used as a filling for eclairs.

A dry mix for making cream, which is sold in stores, can hardly be called a healthy and tasty product. The composition alone is worth something - thickeners, flavors, flavor enhancers ... Than buying ready-made custard, isn't it better to learn how to cook it yourself? You won’t have to look for a cream for a long time - this is both a delicious dessert and an excellent layer for, filling for. My recipe for custard with milk is for 1 liter. It is very simple, and the cream simply cannot fail.

Recipe Information

Cooking method: cooking .

Ingredients:

• milk - 1 liter
• flour - 5 tbsp. l
• sugar - 1 cup
• eggs - 3 pcs
• butter - 100 g.

Cooking:

1. Prepare two bowls. Break the eggs into a deep bowl and pour half a glass of sugar.
   
   
2. In another bowl, mix flour and remaining sugar. Flour and sugar must be mixed so that the flour mixture does not form lumps when mixed with egg.
   
   
3. Beat the eggs with sugar with a whisk until foamy.
   
   
   Add flour and sugar to egg mixture. Stir thoroughly to disperse all lumps.
4. 
   
   While constantly stirring the mass with a whisk, pour in cold milk (or at room temperature) in a thin stream. You should get a homogeneous liquid mass without lumps.
   
   
5. Pour it into a saucepan, put on low heat (preferably on a divider). Stir constantly with a spoon or wooden spatula. The cream will thicken very quickly as it warms up. Bring to a boil, by this point the mass will thicken well (like semolina), it will begin to “puff”, “bulks” will appear on the surface. Cook the cream from the moment of boiling for 3-4 minutes. Stir vigorously, the sweet and thick cream sticks strongly to the bottom and can burn.
   
   
6. Remove cream from heat. Cool to a warm state (up to 35-40 degrees). Add oil, stir (the oil should disperse), lightly beat the cream with a spoon.
   
   
7. Cool the finished cream, put it in bowls and sprinkle with grated chocolate. Delicious dessert is ready!