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This is a universal cream, suitable for layering biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of butter roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

• 100 gr butter;
• 4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at 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 variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flour-free custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

• 200 gr butter;
• 6 tablespoons of milk;
• 4 tablespoons of sugar;
• 2 eggs.

Instruction:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard is ideally combined 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.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instruction:

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 milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

• 2 eggs;
• 30 g of starch;
• 100 g of sugar;
• 500 ml of milk;
• 50 g butter;
• 1 vanilla pod.

Instruction:

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, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 proteins;
• 90 grams of sugar;
• 250 gr butter;
• a pinch of salt;
• vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must 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, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip 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 beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate 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.

Ingredients:

• Cottage cheese or cream cheese - 500 gr;
• Butter 82.5% fat - 180 gr;
• Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 gr sugar
• a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For a milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

• 2 eggs
• 2 lemons
• 100 gr sugar
• 30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

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

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

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

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

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

Oil

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

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

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

Protein

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

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

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

Custard

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

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

And now the recipe itself!

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

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

Creamy

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

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

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

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

Sour cream

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

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

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

Cream Charlotte

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

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

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

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

Chocolate

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

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

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

Chocolate boom is guaranteed!

Cream Cheese

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

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

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

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

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

Some novice cooks often ask this question: “What kind of cream is it desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.

Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today's article, we will analyze the recipes for the most delicious creams for biscuit cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what will come out of it and you can choose the one you like more. I also recommend studying.

If you follow all the above recommendations, you will get a tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.

Ingredients:

• Butter 82.5% - 180 gr
• condensed milk - 120 gr
• cognac - 1 tsp
• vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we proceed to cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanillin if desired and one teaspoon of cognac. After we bring to a homogeneous state.

Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.

Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we use it for its intended purpose.

How to make cream from sour cream

There are several good ways to make sour cream cake filling at home. One of them will be presented in this article.

Ingredients:

• Sour cream 20% - 680 gr
• sugar - 150 gr
• butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably at night or for 5-7 hours, hang sour cream in gauze. We shift it into a small saucepan and pour sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer, or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring to a homogeneous state.

Here is such a gentle and elastic cream turned out.

Chocolate fondant with cream

Recently, I suddenly wanted to bake a biscuit cake. Fondant for him had to be prepared from the products that were in the refrigerator - this is whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

• Dark chocolate - 400 gr
• cream - 400 gr.

Cooking method:

Pour the cream into a saucepan, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.

While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.

After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also eclairs, which generally turn out to be space with it!

Ingredients:

• Mascarpone cheese - 300 gr
• sugar - 150 gr
• vanilla - 10 gr
• fat cream - 600 ml.

Cooking method:

1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.

2. Then gradually increase the speed and bring to a lush, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can cook cakes with it or put it in bowls and serve with your favorite berries or cookies.

Cooking cream from boiled condensed milk

Ingredients:

• Butter - 400 gr
• boiled condensed milk - 400 gr
• regular condensed milk - 400 gr
• orange extract - 1 tsp

Cooking method:

With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange peel on a fine grater and beat again.

The finished filling is quite stable, suitable both for layering cakes and for forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.

Bon Appetit!!!

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

How to make cream cake

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

Food preparation

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

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

Cream filling is obtained by whipping chilled cream. It is impregnated with a biscuit, but it is better to soak puff or sand cakes with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any cream type involves the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, using homemade cream or sour cream.

Cake cream at home - recipe

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

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, aromatic spices and strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help you make the most delicious impregnation that will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

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

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

Ingredients:

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

Cooking method:

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

sour cream

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

It is useful for novice cooks to learn how to make sour cream for sponge cake. It has a rich creamy taste, consists of high-fat sour cream and high-quality butter. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get an airy filling for the Bird's Milk dessert.

Ingredients:

• butter - 150 g;
• sour cream - 150 g;
• sugar - half a glass.

Cooking method:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. All actions should be carried out gradually so that a thick foam forms.

Curd

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

From cream

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

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

Ingredients:

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

Cooking method:

1. Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, add vanilla sugar in one of the steps.
2. Soak gelatin in cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

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

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

Ingredients:

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

Cooking method:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. Put in a bowl, add softened butter. Beat in a lush golden cream, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Chocolate

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

It is a little more difficult to make chocolate cream for sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop of orange liqueur for piquancy.

Ingredients:

• dark chocolate - 450 g;
• cream - 2 cups;
• butter - 50 g.

Cooking method:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

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

It is useful for novice cooks to know how to make protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts, chocolate chips and coconut flakes on it.

Ingredients:

• sugar - a glass;
• water - half a glass;
• egg whites - 4 pcs.

Cooking method:

1. Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over a flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Pour the hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

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

The simplest recipe is how to make mascarpone buttercream. This cheese with a mild, delicate taste is great for creating a creamy, fragrant impregnation that resembles a cream ice cream and is suitable for a sponge cake with a berry filling. The classic recipe for Italian cuisine involves the use of brandy, but you can do without it if you make a diet dessert for a children's party.

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

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

Banana

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

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

Ingredients:

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

Cooking method:

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

Creams for cakes at home - cooking secrets

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

1. Butter creams for the cake involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by putting the mass on gauze or a fine sieve.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. Oil impregnation is best done by whipping the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. It is better to pour sugar syrup in a little, and add citric acid at the very end.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Low-fat yogurt cream is good to diversify with ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

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