The consistency of the cream is homogeneous and smooth, and to taste it is delicate, with a slight sour cream sourness. It keeps its shape well, is stable, does not float and does not wind for a long time. Suitable for layering cakes, as well as for decorating cakes and cupcakes. Another plus of the recipe is the “ice cream” cream on sour cream at a cost lower than on cream or cream cheese. And the preparation is elementary, it is almost impossible to spoil it.

The preparation of the cream is divided into two stages: first you need to brew a base of sour cream, eggs, sugar and flour, and then combine with whipped butter. You will need a pack of good sour cream - you can use a store or a village one, the main thing is that it tastes good, without grains, with a fat content of 20% or more. And choose high-quality butter, without vegetable fats, then the cream will harden perfectly and will keep its shape perfectly.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Yield: 600 g

Ingredients

• 20% sour cream - 350 g
• large chicken egg - 1 pc.
• sugar - 110 g
• vanilla sugar - 1 tsp
• flour - 3 tbsp. l.
• soft butter - 120 g

Preparation

Pour sour cream into a deep bowl (heat-resistant), add sugar and vanilla sugar, drive in a large egg and immediately add flour. Food can be taken directly from the refrigerator. Those with a sweet tooth can increase the amount of granulated sugar to 130-150 g. If you use 110 g, then the taste of the cream will be moderately sweet.



Mix all ingredients thoroughly with a whisk until smooth. At this stage, you can use a mixer or a whisk, as long as there are no lumps.



We put the bowl in a water bath - in a pot filled with boiling water, so that the water does not come into contact with the bottom of the bowl.



We boil the sour cream mass in a water bath, stirring constantly with a whisk. After about 15-20 minutes, you will see the cream thicken.



How to check that the cream is ready? Run a spoon along the bottom, there should be a clear line, as in the photo. Cool the custard mass to room temperature. So that it does not wind up, you need to either stir frequently, or tighten with cling film "in contact". You can speed up the process by placing the bowl on a bowl of ice.



Next, beat 120 g of butter in the mixer bowl - you need to get it out of the refrigerator in advance so that it has time to soften to room temperature. Never melt the butter! It should naturally soften.



Beat butter for 3-4 minutes, until fluffy. Then add to the bowl 1 spoonful of custard sour cream, which has already begun to cool. Beat continuously with a mixer.



When you add all the custard mass, the cream will turn out to be fluffy and uniform. We send the bowl to the refrigerator for 1 hour. As it cools, the cream will become more stable and easier to work with.

We put the filling cream in the sleeve and use it for the layer of cakes and for decorating confectionery. It is quite dense, perfectly keeps its shape. Remember that the cream has a slight sour cream flavor as it is used as the main ingredient, so combine it correctly. It is suitable for sanding and leveling cakes, for decorating cupcakes and other baked goods. You can add chocolate chips, cherries, raspberries and other berries to the cream, tint with dyes. Enjoy your culinary experiments!

The recipe for cream "Sundae" for a cake is useful for every housewife, because this filling is an excellent option for a layer for any type of cake. Delicate creamy taste will decorate even the simplest crust, saturate it perfectly and give an amazing taste.

The recipe for cream "Sundae" for a cake is far from one, there are many different ways to prepare it. It is mainly prepared using custard and various complementary products. Thanks to the addition of whipped cream, the cream is very fluffy, like melted ice cream. You can find recipes that use cream cheese, you can make a cream ice cream for a cake with sour cream or condensed milk. In some cases, to make the cream dense, loose gelatin is added to it.

1. Cream - whip them until rich foam, for this, choose a fresh product with a fat content of about 30%. It is also important not to overdo it, as natural cow cream can stratify. This does not happen with cream of vegetable origin.
2. Sugar - It is better to use granulated sugar or powdered sugar, depending on the recipe. Do not neglect the dosages from the recipe, because the consistency of the cream depends on the amount of sugar.
3. Milk - use it to make flour. Any fat content is suitable, as well as milk powder and even condensed milk.
4. Butter - will give the cream special tenderness, softness and airiness. Most often, the butter needs to be whipped in a separate container, and then added to other ingredients. To achieve the desired result, you need to wait for the oil to soften.

To make the cream for the cake with ice cream flavor aromatic, vanillin is added to it. In addition, liqueur, melted chocolate, zest, cocoa and coffee add a special flavor.

Recipe for airy cream-filling for cake

This is a recipe for a cream cake "Sundae" in its classic version. Suitable for all types of cake layers, including a delicious cake with this cream and vanilla biscuit. It is used for the preparation of this filling, potato or corn starch.

Ingredients:

• milk - 2 glasses;
• sugar - 1 glass;
• flour - 2 tablespoons;
• starch - 1 spoon;
• oil - 110 g;
• cream - 160 ml;
• vanillin - 1 sachet.

Cooking method:

1. Pour granulated sugar into a saucepan, flour and starch there. Stir this mixture thoroughly to avoid the formation of lumps.
2. Sugar must be diluted with milk and stirred. Then we heat this our future cream on fire. It is important to stir regularly so as not to burn. In the end, you need to mix without interruption. After the cream has thickened and boiled, it must be immediately removed from the stove. Allow the mixture to cool.
3. Whisk the cream until crisp peaks.
4. In a separate container, whisk the slightly melted and softened butter.
5. We mix all the ingredients of the cream. Add the custard milk to the mixer, gradually pour in the butter and pour in the vanillin.
6. Finally, add the whipped cream. Together with them, the cream does not need to be whipped vigorously in order to leave it airy, like melted ice cream.
7. You can spread the cakes right away, or keep it in the refrigerator for a couple of hours to thicken it.

How to make egg yolk cream for cake?

The recipe for ice cream cake is very rich in taste. For its preparation, corn or potato starch is used. The fat content of the cream should be over 33%.

Ingredients:

• starch - 1500 g;
• sugar - 130 g;
• cream - 250 ml;
• vanilla sugar;
• milk - 280 ml;
• butter - 110 g;
• yolk - 4 pieces.

Cooking method:

1. Separate the yolks from the whites and pour into a separate container, add starch and sugar there and beat thoroughly with a whisk.
2. Bring the milk to a boil and remove from the stove.
3. Gradually add milk to the pre-beaten mixture, stirring with a whisk to prevent the egg from boiling.
4. We put the future cream on fire, bring it almost to a boil. Then we remove it from the stove when we notice that the mass is moving away from the walls of the saucepan. Let the cream cool.
5. Additionally, you need to whip the butter.
6. In a separate container, whip the high-fat cream.
7. We mix all the ingredients. To make the cream homogeneous and without lumps, add a little cream to the butter, and at the very end - whipped cream.
8. Add vanillin or something similar to the cream for flavor.

How to make mascarpone cream cake sundae?

The recipe for this ice cream cake is perfect for any type of cake, making them especially tender and tasty. It will not be difficult to make it, so even a novice in the culinary business will be able to do it.

Ingredients:

• icing sugar - 80 g;
• cream - 220 ml;
• mascarpone cheese - 220 g;
• vanillin.

Cooking method:

• In a separate bowl, carefully beat the cream until a thick foam forms. Keep in mind that if you overdo it, the cream will curdle and water will separate.
• In another container, you need to beat the mascarpone with powdered sugar. It is necessary for the mixture to become smooth, as soon as this has been achieved, add the vanilla sugar.
• We mix these two masses slowly from bottom to top using a special spatula. To keep the cream airy, you do not need to shake it too much.
• You can spread the cakes immediately. It is advisable to prepare the cream in such a way as not to leave it for a long time, especially in the refrigerator.

Recipe for cream-filled sour cream for cake

This recipe for cream "Sundae" for a cake with sour cream is not like the others. Most often, milk acts as the basis for such a filling; sour cream is also used here. The product must be high in fat content - from 25%.

Ingredients:

• sour cream - 600 g;
• butter - 280 g;
• eggs - 3 pcs.;
• flour - 4 tablespoons;
• sugar - 250 g;
• vanillin and lemon zest.

A method of preparing a filling cream for a cake with sour cream

1. Add sour cream to a separate container, break eggs and add sugar, as well as flour and vanilla sugar. Using a mixer, beat this mixture thoroughly for several minutes. Add a little lemon zest to your taste.
2. We put the saucepan with the cream in a water bath and, stirring regularly, bring our filling to a thick consistency, not allowing the eggs to take in separate pieces.
3. Leave the brewed cream to cool.
4. Whisk the pre-warmed and softened butter with a mixer for about 5 minutes. The mass should become more voluminous and lighter.
5. Then gradually add butter to the cooled brewed sour cream. Cake cream, like an ice cream, is ready!

How to make gelatin cake cream sundae?

A simple and easy recipe for "Sundae" cream for a cake with a thick consistency and pleasant delicate taste. Powdered gelatin is used to prepare this filling.

Ingredients:

• gelatin - 1.5 teaspoons;
• condensed milk - 3 tablespoons;
• cream - 2 cups;
• water - 45 ml;
• icing sugar - 150 g;
• vanilla sugar.

Cooking method

1. First of all, you need to fill the gelatin with water at room temperature so that no lumps form.
2. Beat the cream with the addition of powdered sugar until a thick foam, add vanilla sugar there. You can add the flavoring "Plombir".
3. The gelatin dissolved in water must be heated (in the microwave or in a water bath). It is important to know that it is better not to allow overheating, but to bring it to the point where all the clots disperse.
4. Pour the gelatin into the whipped cream little by little, whisking the mixture at the same time using a mixer.
5. Add condensed milk to the resulting mass and beat for a couple of seconds.
6. We spread the cream on the cake right away, since after the refrigerator it will lose its airiness.

How to make homemade cake sundae with strawberries and mascarpone?

This recipe for cream "Sundae" for cake is very tender and incredibly tasty. Mascarpone can be substituted with any other type of cheese. Instead of strawberries, you can also use raspberries, strawberries and other berries.

Ingredients:

• cream - 200 g;
• cheese - 200 g;
• berries - 150 g; 4
• butter - 120 g;
• icing sugar - 170 g;
• vanillin - 1 pinch;
• starch - 1 teaspoon.

Cooking method:

1. We wash the berries thoroughly and grind them using a sieve or in a blender. We need about 150 g of berry puree. Add starch to it.
2. We put the strawberry puree in a water bath and boil until a thick consistency, like jelly.
3. The butter must be softened and beaten for five minutes, gradually adding the pre-cooled puree from the berries, and then cheese must be added there. Mix thoroughly, but do not beat for a long time.
4. Add cream to a separate container and beat until thick foam.
5. Pour the icing sugar and vanilla sugar into the whipped cream a little bit and beat until a homogeneous consistency is obtained.
6. Mix all the masses with a spatula and the cream with ice cream flavor is ready!

Recipe for cream "Sundae" for cake - important subtleties

The recipe for cream "Sundae" for a cake is a rather simple way to prepare something very tender and airy for your cake, to make it very tasty and unusual.

Sweet dishes take pride of place on the festive table, without them it is impossible to imagine any celebration. At home, you can easily make a cream ice cream for a cake, according to the recipe with a photo, step by step the cooking process will become more understandable and bring a lot of pleasure.

Creams occupy an important place in the cookbook of every housewife. Many of them use already recognized and well-known recipes, while others create their own. It is a pleasure for every housewife to collect an airy sponge cake, and select a cream for it based on personal preferences.

It is possible to include different products in the composition of the ice cream, it all depends on taste preferences. The cream is one of the favorites, reminiscent of ice cream. It is light and airy, soaks the cakes perfectly. It is difficult to make any figurines from a cream ice cream, however, the taste of the product is at a high level.

Cream "Sundae" for cake: a classic recipe with a photo

This option allows you to create a delicious creamy composition for impregnating sweet dishes. It is suitable for both biscuit and chocolate cakes. The cream prepares quickly enough, a great option for busy housewives.

If you want to make something tasty and not spend a lot of time in the kitchen, this recipe will be a real godsend. With a delicate cream, the sweet dish will turn out to be appetizing, the dessert will melt in your mouth.

Neither adults nor children will refuse such a treat. With this dish, the festive menu will become more diverse and add a little magic to the celebration.

Ingredients:

• sour cream - 500 grams;
• sugar - 200 grams;
• egg - 2 pieces;
• butter - 250 grams;
• starch - 50 grams;
• vanillin - 2 grams;
• lemon zest - 5 grams.

Cooking process:

Take a saucepan, pour a small amount of water, place on the stove.

In a separate container, mix sour cream, granulated sugar, starch, eggs. In order for the cream to have a delicious aroma, add vanillin and lemon zest to the total mixture.

Mix the resulting mixture well, place in a water bath.

It is necessary to monitor the cream composition. It thickens quickly, so you need to beat it periodically.

After the cream is ready, the container can be removed from the stove, beat well, and left to cool.

Take a separate plate, beat the butter until a fluffy mass is formed. The creamy composition is ready, you can start impregnating the cakes.

The cream is extremely delicate. The finished product is sure to please all family members.

Cream "Sundae" for a cake at home: a recipe with a photo step by step

Another great cream recipe that you can make yourself. Even a novice hostess can handle such a recipe. Using this creamy composition, it is possible to impregnate honey cakes, use as filler for tubes, baskets.

In addition, the cream is used for biscuit cakes. It turns out to be delicate and airy, popular among housewives, many prefer it.

There is no limit to imagination, each hostess can create real culinary masterpieces in her own kitchen. The ice cream is very tasty, the finished product acquires an amazing taste. Such cakes can be safely included in the holiday menu, they will be in the spotlight.

Ingredients:

• milk - 200 grams;
• egg yolks - 3 pieces;
• sugar - 40 grams;
• flour - 20 grams;
• starch - 20 grams;
• vanillin - 1/2 sachet.

To make a wet meringue:

• egg whites - 3 pieces;
• sugar - 150 grams;
• citric acid - 2 grams;
• vanillin - 1 gram.

Cooking process:

1. Take 150 grams of milk, pour into a saucepan, add granulated sugar, vanillin, mix everything.
2. Separate the whites from the yolks, combine the yolks with the remaining milk, add starch, flour, mix everything. The mass should be homogeneous, without lumps.
3. Stir 2 mixtures, place the container over medium heat, add vanillin, stirring continuously, bring the mixture to a boil. The result is a thick custard mass.
4. Cover the resulting composition with a film, leave alone to cool completely.
5. Prepare a wet meringue. Combine egg whites with sugar, citric acid, vanilla, using a mixer, beat the mixture well.
6. Place the resulting composition in a water bath, beat with a mixer at medium speed. After that, you need to set a high speed, beat the mixture for about 10 minutes. The cream should have a thick consistency.
7. Remove the cream composition from the stove, continue beating for a few more minutes, then cool.
8. Divide the wet meringue into 2 parts, add one of them to the custard mixture. It is necessary to add the mass slowly, in small portions. Each time the mass needs to be stirred with a spoon.
9. The second piece of meringue will be used to decorate the cake.
10. The result is an airy, creamy composition that is often used to impregnate sweet products.

If a sponge cake is being prepared, gelatin must be added to the cream. Previously, gelatin must be poured with cold water, allowed to swell, and heated until completely dissolved. After hardening, you get a cream mousse. It will also add an unusual flavor to the finished dish.

It is easy to prepare a creamy ice cream for a cake according to a recipe with a photo step by step in your own kitchen. Each hostess knows how hard it is to please guests; you have to spend a lot of time creating various dishes.

Sweet dishes occupy an important place at the holiday; the preparation of a sweet table should be approached thoroughly. By making the cream with your own hands, you can make a delicious cake that all guests will love.

In addition, the cream is prepared quite simply, so it can be done on a weekday. This will allow an ordinary day to become a little festive and cheer up all family members. Nobody can refuse such a treat. The creamy composition with the taste of ice cream is a real find for housewives. With it, you can work wonders in your own kitchen and start experimenting.

An ordinary biscuit, thanks to the Sundae cream, will become an unsurpassed dessert. There are many ways to prepare this cream. Most of them are based on the use of cream and vanilla. It is the combination of these two ingredients that creates the magic of taste and aroma of the Plombir ice cream. The main cream ingredient in these recipes can be sour cream, condensed milk and even mascarpone cheese. Most often, Sundae cream is prepared as a custard. But not always. Gelatin can also be used to give the cream the required thickness.

Any of the proposed recipe options, when properly prepared, will give an excellent result. You can please yourself and your loved ones and try to prepare the cream according to different recipes in turn.

The main product in the ice cream, which gives it the aroma and delicate structure of the ice cream, is whipped cream.

Preparation of ingredients

1. Cream. In order for the cream to turn out tasty and with the desired consistency, the cream during its preparation must be properly whipped into a thick, stable foam. This is easier to do with heavy cream, which is why they are most often used. The finished whipped cream should hold its shape well. Dense peaks appear on the surface of properly whipped cream.

Natural cream of animal origin with long whipping can stratify and turn into butter. Artificial cream made from vegetable fats does not stratify. The advantage of artificial cream is its relatively low cost and the ability to lower the calorie content of the finished product.

1. Sugar. Powdered sugar or granulated sugar can be used to make the cream. Powdered sugar is the most preferred option, but here it is better to be guided by the recipe. As for the amount of sugar, it is also better to stick to the recipe, the taste and texture of the finished product will depend on this.
2. Milk. The percentage of fat is not so important, but you can use fat-free if you want to reduce the calorie content of the finished cream. For custard, regular milk can be replaced with diluted dry or condensed milk.
3. Butter. In order for the cream to "melt in the mouth", that is, to be pleasantly smooth, airy and homogeneous, before adding it to the cream, the butter must be whipped and softened. The oil binds all the components of the cream into a single whole, making the texture of the finished product uniform.
4. Aromatic additives. The most commonly used sugar is vanilla sugar or vanillin, but it can also be vanilla essence. You can also add a pleasant aroma to the finished cream with the help of lemon or orange peel, cocoa powder, grated chocolate, and a variety of confectionery syrups.

Air butter cream "Sundae" for cake

This cream is simply created to combine with biscuit and vanilla, and if you add cocoa to the cake dough, the finished cake will remind you of popsicle taste.

• 3 teaspoons of starch
• 1 cup of sugar,
• 2 tablespoons flour
• vanilla,
• 110 g butter
• 400 ml of milk
• 150 ml of cream (30-35% fat).

Cooking process:

1. Sift flour, mix thoroughly with starch and sugar until smooth.
2. Gradually add milk to this mass, stirring with a whisk. The mixture must be brought to a boil over medium heat, but the cream must not be allowed to boil. We must not miss the moment, in time to remove the thickened mass from the fire and cool.
3. Whip the cream into a fluffy, stable foam. It is important to stop the whipping process in time, otherwise they may exfoliate (if it is natural cream).
4. Next, beat the butter. It should be soft, but not melted. The easiest way is to pre-leave it at room temperature for 40-60 minutes.
5. Mix all the ingredients gradually. The whipped butter is gradually introduced into the custard base, spoon by spoon. In this case, you must constantly stir the cream.
6. Add vanilla.
7. The cream should be added, stirring gently, without beating. When cooked correctly, the cream is very light, delicate.

It remains to grease the cake layers and place them in the refrigerator for soaking. The thickened cream tastes like ice cream.

Cream "Sundae" based on egg yolks

It is advisable to use farm eggs, then the cream will be tastier. Cream must be at least 30% fat.

Of course, this is a very high-calorie cream.

Ingredients:

• 4 egg yolks,
• 1.5 tablespoons of starch,
• 140 g sugar
• 1 glass of cream
• 250 ml of milk
• 110 g butter
• vanilla.

Cooking process:

1. Separate the yolk from the white of 4 eggs.
2. Add starch and sugar to the yolks. Mix with a whisk, beat.
3. Boil the milk over medium heat.
4. We brew the cream, gradually pouring the egg-sugar mixture into the milk.
5. Put it on the fire again and, stirring constantly, boil it, without bringing it to a boil. It is important to prevent clumping. To do this, the cream must be thoroughly mixed during the brewing process. The finished cream easily comes off the walls of the dishes. It needs to be cooled.
6. Beat the softened butter.
7. The cream also needs to be whipped until firm foam.
8. Add whipped butter to the cream, followed by cream. This must be done very carefully, in small portions, stirring the mixture thoroughly after adding each spoon.
9. Add vanillin or vanilla sugar to taste.

Ice cream flavored with mascarpone

This recipe is not the most common, but the finished cream turns out to be very refined. This delicious cream is suitable both for making a cake and for serving as a full-fledged dessert with the addition of berries and fruits. Moreover, it is not at all difficult to prepare it.

Ingredients:

• 80 g icing sugar
• 1 cup heavy cream
• 220 g cream cheese
• vanilla.

Cooking process:

1. Whisk the cream until peaks.
2. Mix the cheese with powdered sugar, whisking a little.
3. Add vanilla.
4. Mix the cream and the sweet vanilla cheese mixture.
5. The cream should be immediately served on the table or smeared with cake cakes, should not be stored.

Sour cream "Plombir"

This recipe is based on custard, but brewed not with milk, but with sour cream. Moreover, sour cream with a high percentage of fat is used. Accordingly, the calorie content of this cream is higher than in a recipe based on milk.

To prepare the cream you will need:

• 600 g sour cream (20% fat and above),
• 270 g butter
• 3 eggs,
• 20 g flour
• 240 g sugar
• lemon or orange zest,
• vanilla.

Cooking process:

1. Drive eggs (yolks and whites) into sour cream, add sugar, mix and beat with a mixer properly.
2. Pour flour into the resulting mixture, add vanilla, mix everything again and beat thoroughly.
3. When the mixture is mixed and whipped, add a small amount of lemon or orange zest.
4. Now you need to brew the cream in a water bath. It is important to stir it constantly and prevent it from boiling so that the eggs do not curl. When the cream thickens, remove it from the bath and cool.
5. Gradually add the brewed cream to the whipped butter with a spoon and mix well. The finished cream should be smooth and uniform.

If you want to use ready-made ice cream as ice cream, it is better to prepare it yourself. Thus, you will receive natural ice cream "Plombir".

You will be interested in:

Gelatin-based cream with "Plombir" flavor

This is the most dense version of the cream "Sundae" for cake in terms of consistency. Its basis is gelatin.

Ingredients:

• 1/2 teaspoon gelatin powder
• 500 ml of cream with a fat content of 30%,
• 40 ml of water,
• 150 g icing sugar
• 3 tablespoons of condensed milk
• vanilla.

Cooking process:

1. Soak gelatin in warm water until swollen.
2. Whip the cream, icing sugar and vanilla. To make the creamy taste of the cream even brighter, you can go for a little trick and add a special flavoring for cream with ice cream flavor instead of vanilla.
3. We heat the swollen gelatin in a water bath. You can also do this in the microwave.
4. Add the gelatin to the whipped cream in small portions, whisking the mixture without stopping.
5. Add, whisking, condensed milk.
6. Cream "Sundae" for the cake is ready!

This cream cannot be stored!

Strawberry cream "Plombir" with mascarpone cheese

This is one of the finest recipes ever. Mascarpone can be replaced with soft curd cheese, strawberries with other berries.

For cooking you will need:

• 1 glass of cream
• 200 g of cheese
• 150-160 g of berries,
• vanilla,
• 120 g butter,
• 170 g icing sugar
• 1 tsp starch (both potato and corn starch can be used).

Cooking process:

1. We make berry puree. According to the original recipe, we take strawberries for this. But, depending on the possibilities, there may be other berries to taste. For example, raspberries or strawberries.
2. Add starch to the berry mass. We heat this mixture in a water bath. Cool it down.
3. Combine the whipped softened butter with the berry mass and add a little cheese with a spoon. The mass does not require long beating.
4. Combine whipped cream with powdered sugar.
5. Add vanilla to taste.
6. The mixture must be whipped again until a stable foam, which then gently, without whipping, we introduce into the berry puree.

Helpful hints:

• the container in which the cream is whipped must be perfectly dry, clean and, preferably, chilled;
• it is most effective to whip the cream “the old fashioned way” - with a whisk or a hand mixer. The blender whips worse;
• for custard, powdered sugar is more suitable than granulated sugar, which dissolves longer and not so evenly;
• in no case should you specially heat the butter before whipping. It should be left for an hour at room temperature. If the oil is heated, it will separate;
• you can increase the fat content of sour cream by removing excess liquid from it, for which it is enough to hang the product in a gauze bag over an empty container;
• all ingredients must be added to the cream in small portions, whipping or (depending on the recipe) stirring after each added spoon.

When all the recipes for muffins and biscuits are mastered, the culinary specialist moves on to more complex sweet desserts - cakes. Those that are collected from the cakes need a layer, and the most universal is the cream for the cake: delicate, taste like ice cream. How does it prepare, what are its features and how many varieties does it have?

How to make a filling cream for a cake

The reason for such a beautiful name - "Plombir" - lies in the taste: the cream is very similar to ice cream, which is determined by the composition. The basis is cream, which occasionally enterprising housewives replace with sour cream, which reduces the calorie content and cost of the dish. If the dessert is served cold, the cream will be as close as possible in taste and appearance to ice cream. It is prepared using brewed technology:

1. All products, except oil, are simmered in a water bath until the mass begins to thicken.
2. The mixture cools naturally.
3. The softened butter is whipped and added to the bulk.
4. With a mixer, bring it to a dense consistency, and cool.

Cooking principles

The composition of the cake Sundae cream can be varied according to its purpose and the recipe of the cakes, therefore, some points of work are relevant only for a specific set of components. Before you knit a kitchen apron, study the following guidelines:

• The simmering time of the mixture in a water bath is determined by the fat content of sour cream / cream - the lower it is, the longer you will have to wait.
• When cooling, Sundae must be covered with a film or a lid - otherwise, a crust will appear from contact with air.
• Before heating, you need to mix all the products in a cold dish, it will be placed in the same cold water bath so that the heating occurs evenly.
• Allow the custard base to cool completely before adding oil.

Preparation of food

For any custard - whether you plan to soak the cakes with it or just decorate the cake on top - you need to put all the ingredients on the table in advance so that they warm up at room temperature. This is especially true for butter and cream (if necessary, sour cream and eggs too): this way the subsequent heating in a water bath will be softer. On the selection and preparation of products, you need to know a few more points:

• The cream can be of vegetable or animal origin - this will hardly affect the taste and can only affect the whipping process. The fat content should not be lower than 30%, and be sure to monitor the freshness of the product.
• Sweetener - it is advisable to use powdered sugar: because of the fine grinding, it mixes perfectly with the liquid substance and dissolves in it, and the refined sugar crystals can remain dense and felt on the teeth.
• Butter is needed with a fat content of 82.5% - the composition of this product is devoid of vegetable impurities, so an ideal layer for a cake is obtained: airy, tender, with a mild taste.

Cake sundae cream recipe

Even the base of such a dessert can be modified: according to the traditional technology, the ice cream for the cake is based on cream, but some chefs have come up with options without them and without sour cream - the taste remained at the level. The following step-by-step recipes with photos will show you how you can make 10 different "Sundaes" and find the best one for each housewife.

On sour cream

• Time: 4 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 2516 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

Sour cream is considered a budget version of the cream for cakes: it is less tender than creamy, but just as tasty and great with any desserts. It is used to level the surface of cakes before applying mastic icing, filling sand baskets, decorating cupcakes. Granulated sugar can be replaced with powdered sugar, take essence instead of vanillin.

Ingredients:

• sour cream 20% - 370 g;
• egg;
• flour - 105 g;
• butter - 120 g;
• granulated sugar - 100 g;
• vanillin - 1/4 tsp.

Cooking method:

1. With a mixer operating at minimum speed, mix the sour cream with the egg, add granulated sugar, vanillin, flour in a thin stream under the rotating blades.
2. Place the bowl with the mixture in a cold water bath.
3. After 20 minutes. the mass should thicken - approximately to the consistency of jelly, and darken slightly.
4. Remove the bowl from the stove and let the contents cool.
5. Beat the diced butter with a mixer, add in small portions to the base of the future cream.
6. Stir, put in the cold for 4 hours.

Milk

• Time: 45 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 3061 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

If you prepare Sundae for a cake with milk, it will be softer and lighter than sour cream, perfect for filling eclairs and profiteroles, decorating muffins, baskets, and any cold desserts. For the purpose of aromatization, it can be supplemented with liqueur or cognac: for the specified amount of ingredients, take 1 tbsp. l., which is introduced at the last stage with the oil part.

Ingredients:

• milk - 250 ml;
• flour - 70 g;
• eggs - 2 pcs.;
• sugar - 150 g;
• butter - 250 g;
• vanillin - 1/3 tsp.

Cooking method:

1. Stir flour and sugar, add eggs, 50 ml of milk. Whisk for a couple of minutes to remove any clots.
2. Bring the milk (glass) to the moment when small bubbles begin to appear, but the process of active boiling does not go.
3. Combine with the main mixture on the stove, warm up for 2 minutes, stirring constantly. Remove from the hotplate.
4. Beat soft butter with vanilla until white.
5. Add to the cooled creamy mass while whisking.

Custard diplomat

• Time: 2 hours 25 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 2003 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: Medium.

Such a composition will not work for a layer of heavy cakes, but if you are thinking of making Napoleon or Millefeuil, or looking for a mixture for soaking the cakes, this is a great choice for a delicate sweet cream. Subtract the cream from here and you have a classic custard filling. Any starch is allowed, the vanilla pod is replaced with liquid essence.

Ingredients:

• milk - 500 ml;
• sugar - 100 g;
• starch - 35 g;
• butter - 50 g;
• cream 33% - 200 ml;
• eggs - 2 pcs.;
• vanilla pod.

Cooking method:

1. Peel the vanilla pod, place in milk, heat in a saucepan. When it starts to boil, remove from the stove.
2. Mix starch, sugar and eggs (!) With a whisk.
3. While continuing to stir, pour the milk through a sieve. Put it back on the stove.
4. Cook for 3 minutes. after boiling at medium power, waiting for the mixture to thicken.
5. Add chopped butter, let loose. Remove from stove.
6. Tighten with cling film, leave for 2 hours in the refrigerator.
7. Then whip the cream, add it to the creamy mass, mix.

Creamy ice cream

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 4372 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: easy.

If you're looking for a delicious, yet simple, ice cream cake recipe that even a child can make at home, try the one here. Such a cream can be combined with various additives, but only at the final stage: put in it grated lemon zest, dark chocolate shavings, crushed nuts, pieces of dried fruit, or pour in a little liquor.

Ingredients:

• white chocolate - 50 g;
• cream - 400 g;
• sugar - 400 g;
• cream cheese - 400 g;
• creamy ice cream - 200 g.

Cooking method:

1. Beat the cream with a mixer until strong peaks.
2. Mix cream cheese with broken chocolate, warm until the latter melts. Remove from stove.
3. Add sugar, let cool.
4. Add cream and ice cream in portions.

No cream

• Time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 1896 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

If you are only stopped by the need to use cream or sour cream from creating a cream sundae for a cake, try this recipe, devoid of these products. The tenderness of the mixture is given by egg whites, which are whipped separately and introduced last. If desired, you can add a drop of lemon juice to them while whipping for dazzling whiteness and aroma.

Ingredients:

• sugar - 300 g;
• milk - 200 ml;
• flour - 35 g;
• corn starch - 40 g;
• eggs - 3 pcs.;
• vanilla sugar - 10 g;
• water - 50 ml.

Cooking method:

1. Divide the eggs into yolks and whites, remove the latter in the cold.
2. Mix the yolks with sugar (half the volume).
3. Add the sifted flour along with the starch in portions, continuing to stir.
4. Heat the milk until the first bubbles appear, pour in a thin stream to the yolks.
5. Continuing to heat over low heat, wait for thickening.
6. Remove from heat, let cool at room temperature.
7. Mix sugar with water and heat separately, boil until bubbles appear.
8. Beat the cooled egg whites with vanilla sugar. Pour sugar syrup in a thin stream under the whisk.
9. Combine both masses with a spatula, remove in the cold.

Chocolate-filling

• Time: 2 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 2793 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

For those with a sweet tooth, the most delicious cream is chocolate Sundae: according to the classic recipe, it is created using cocoa, but you can use melted milk chocolate. If you plan to make "Sundae" to the cake not with the addition of sour cream, but with cream cheese or only with cream, take less powdered sugar: its amount is determined by the degree of salinity of the milk component.

Ingredients:

• sour cream 20% - 300 g;
• cream 33% - 300 g;
• eggs - 2 pcs.;
• icing sugar - 175 g;
• cocoa - 3 tbsp. l .;
• flour - 1 tbsp. l.

Cooking method:

1. Separate the egg yolks and whites, beat the latter separately until firm foam.
2. Whipped yolks combined with powdered sugar (work with a mixer for 2 minutes), mix with cocoa, flour and sour cream.
3. Put in a water bath, heat to thicken the mixture (it takes 7-10 minutes).
4. When it cools down, gently introduce the protein foam.
5. Beat the cream with a mixer until peaks and add spoons there.
6. Stir, cool for 2 hours.

Cheese sundae

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 1939 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: easy.

If you're afraid of making a custard base, try making an alternative Sundae to use as a filling for shortbread cheesecake cakes, or as an interlayer for classic biscuits. The advantage of the recipe is that there is no need for heating: you mix all the ingredients, refrigerate and get a delicious and very creamy cream. Keep in mind that it is prepared exactly before use.

Ingredients:

• icing sugar - 85 g;
• mascarpone - 220 g;
• cream 33% - 220 g;
• vanilla essence - 1/3 tsp

Cooking method:

1. Beat the cream with a mixer until dense peaks, carefully monitoring their structure - do not allow delamination.
2. Separately combine the powdered sugar and mascarpone cheese, also whisk on low speed, but do this for no longer than a minute.
3. Add vanilla essence to the cheese and sugar mass, beat for another 10 seconds.
4. Gently whisk together the cream and the cheese and sugar mixture with a spatula from the bottom up. Do not shake!

With fruits

• Time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 2641 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

If desired, such a cream can become an independent delicacy: mix with berries or fruits (chop finely, use not too watery types), let it stand in the freezer for a couple of hours, and you will have a classic ice cream cake. Any store or home topping will become a decoration, which can even be melted chocolate mixed with milk.

Ingredients:

• cream cheese - 200 g;
• cream 33% - 200 g;
• strawberries - 50 g;
• canned peaches - 100 g;
• butter - 120 g;
• icing sugar - 150 g;
• corn starch - 1 tsp;
• vanillin - 1/3 tsp.

Cooking method:

1. Beat the washed and dried berries and peach halves in a blender.
2. Mix with starch, warm in a water bath and wait until thickened.
3. Let cool, combine with whipped butter.
4. Add cream cheese, stir.
5. Whip the cream, vanilla and powdered sugar separately.
6. Mix the creamy-sugar and fruit-cheese masses with a spatula and cool.

Vanilla ice cream

• Time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 2756 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

If you want the flavor of melted ice cream in your dessert, try making Ice Cream Sundae using this recipe. The mass is thickened with corn starch - potato is undesirable, it is not completely replaced by flour either. Cream is taken necessarily fat, milk - fresh, classic (3.2%) fat. Experts advise to cook this "Sundae" for cakes on a traditional sponge cake.

Ingredients:

• milk - 400 ml;
• sugar - 200 g;
• butter - 110 g;
• flour - 70 g;
• corn starch - 35 g;
• cream - 160 ml;
• vanilla - 1/2 tsp

Cooking method:

1. Stir sugar, flour and starch in a small saucepan.
2. Pour in milk, put in a water bath.
3. Stir slowly over low heat to dissolve the sugar grains and not create lumps.
4. When the custard base begins to thicken, remove the pot from the water bath.
5. Allow to cool by stretching the cling film on top.
6. In separate containers, using a mixer / whisk, beat the cream, soft butter.
7. Alternately, add butter, vanillin, cream to the cooled mixture, where the blades of a working mixer are immersed.
8. Do not whip the mixture for a long time after adding cream: send to cool for 2 hours and use on the cake.

Ice cream with gelatin

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 2102 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: Medium.

If you need a strong ice cream cake that will hold its shape, add gelatin. Most of the recipes are designed for powder, but you can also work with sheet powder, only it breaks down before soaking and the amount of water required will be more. Before using on the cake, ice cream on gelatin is not cooled, otherwise it will be unsuitable for further work.

Ingredients:

• condensed milk - 3 tbsp. l .;
• powder gelatin - 15 g;
• cream 30% - 400 g;
• cold water - 45 ml;
• vanillin - 1/4 tsp;
• icing sugar - 125 g.

Cooking method:

1. Pour gelatin with water, forget for 15 minutes.
2. Beat the creamy mass with powdered sugar until dense peaks. Add vanillin.
3. Heat the swollen gelatin, but do not boil.
4. When the lumps dissolve, pour into the creamy mass,
5. Introduce condensed milk, beat again, achieving uniformity and softness.

In all recipes for this dessert, you can use a flavoring agent, but if you prepare Sundae cream for a cake with milk, it is added at the initial stage of warming up, and in other cases - when adding cream at the end. A few more recommendations from professionals:

• Pay close attention to the consistency while whipping the working mass: if you use cream of animal origin, it can begin to stratify when the mixer is used for a long time. Vegetables are less "capricious" in this matter.
• To quickly soften the butter, grate it or chop it very finely with a knife.
• Low fat sour cream (up to 20%) should be put into a gauze bag (fold it 6 times) to allow the whey to drain.
• Whisk the cream into the custard cream in a cold cup for extra puffiness.

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