Cooking secrets

Delicate and sweet creams are used not only for interlayers and decorating confectionery, but also as an independent dessert. How can you resist this delicious, melting in your mouth? Making pastry creams is a real art that can be easily learned by following simple rules. Let's try!

Lots of oil

Butter cream, as the name implies, is prepared on the basis of butter made from high quality cream. For him, it is better to take a product with a fat content of at least 82.5%, otherwise the cream will exfoliate or flow.

The simplest confectionery butter creams are made on the basis of butter and condensed milk with the addition of vanilla sugar, sometimes brandy. Such a mass is ideal for eclairs, cookies "Nuts", buns and cakes like "Anthill".

The sugar-butter cream is also interesting in taste. It is made from eggs and sugar, heated in a saucepan with constant stirring. As soon as the mixture thickens, it is combined with butter, whipped with powdered sugar in advance. Sometimes you can find milk and cognac in the recipe. This is the perfect cream for cakes and pastries!

Butter cream is even made from sour cream, but here the main condition is its freshness and sufficient fat content - at least 25%. Of course, first beat the butter with a mixer with powdered sugar, and then add sour cream in a spoon so that the mass is homogeneous. At the very end, pour in a little lemon juice, a pinch of salt, vanilla extract, and voila - the pastry cream is ready to use!

Even tastier

Novice housewives are often interested in how soft the oil should be before preparing the cream. If it squeezes easily with your finger, then it's ready to be whipped. Instead of sugar, it is better to use powdered sugar, otherwise the grains will crunch on your teeth, and the cream should be very delicate, light, airy!

If you cook a cream with butter and condensed milk, it can stratify. The reason is the difference in temperature of the products or too long whipping. But saving the cream is easy - you need to warm it up and beat it again.

Butter creams are even more delicious when you add berry or fruit syrup, coffee, cocoa, cinnamon, cardamom and other aromatic spices to them.

Two in one: custard and oil

Butter cream can also be custard. Confectioners recommend sandwiching them with shortbread cakes, cakes "" and "". This filling turns out to be unusually tender and tasty.

Heat 300 ml of milk, add 7 tbsp. l. sugar and stir until completely dissolved. Sift 3 tbsp. l. flour, combine with a small amount of milk to obtain a homogeneous consistency, and then pour in a little more milk (200 ml in total). The dairy mixture should be like sour cream, without lumps.

Now mix the flour and milk mixture, bring to a boil and cook for 1.5-2 minutes, and then refrigerate. Beat 400 g of soft butter with a mixer, gradually adding the custard mixture to it. If you are cooking for adults, add 2 tsp into the cream. rum or cognac for a savory aroma. This cream sounds very fresh even in the usual traditional desserts.

White and airy

Confectionery protein cream - the most delicate, light and even more airy than butter. It is used to stuff tubes, fill baskets and decorate cakes. But for a layer of biscuits, it is not suitable, since it quickly settles and is absorbed.

To make a protein cream, only egg whites and sugar are needed, although sometimes vanilla and lemon juice are added to them, making the cream thicker and denser.

The whites are whipped with lemon juice until the mass becomes fluffy, and then sugar or freshly boiled sugar syrup is added, always warm. An important point is that when sugar is added to the proteins, you need to whip the cream at low mixer speeds. If necessary, add lemon juice to the cream again, and when the mixture becomes very fluffy, the mixer can be turned off. This is how the protein cream for delicate eclairs is prepared. For the cake, the cream is prepared differently. The whites are whipped until fluffy, warmed up in a water bath until foam appears and whipped again. Only then is sugar added and the cream is whipped again. At the end, according to the established tradition, a pinch of salt and lemon juice are added to it.

Delicious protein cream

If you want a protein confectionery cream, the recipe of which can be very different, turned out to be ideal, you will have to follow some rules.

The dishes and whisk in which you will whisk the cream must be clean and dry. If there is even a drop of fat in the bowl, the protein mixture will not be airy and light enough, which will affect the quality of the cream. For reliability, wipe the dishes and whisk with lemon juice and let dry. The best utensils for whipping whites are metal or glass, and the most suitable temperature is low. Chilled whites work best, so many pastry chefs put the bowl in cold water while they prepare the cream. The cooler the temperature, the thicker the foam!

First, the whites are beaten at a slow speed, after the appearance of yellow foam, the speed increases, and at the end of beating, it usually reaches its maximum level. As soon as stable peaks are formed, the beating can be stopped.

For decorating cakes, cupcakes and pastries, especially for coating the sides of pastries, the protein cream can be mixed with butter. Protein-oil cream is more stable and keeps its shape perfectly.

For a layer of cakes, a protein cream prepared with boiled condensed milk is more suitable, and for thicker desserts, gelatin is added to the proteins.

For "Bird's Milk"

A thick protein cream that is suitable for Bird's Milk desserts and for decorating desserts can be prepared with gelatin. Here's a recipe for pastry cream for decorating cakes and cupcakes! It's very simple. 2 tbsp. l. pour 10 tbsp of gelatin. l. boiled water and leave for a while to swell the gelatin. After that, heat the gelatinous mass without boiling: the gelatin grains should completely dissolve.

Whisk 5 chilled whites with 1 tsp. citric acid. As soon as the mass becomes fluffy, light, airy, pour the cooled gelatin into it in a thin stream, continuing to beat, but the speed of the mixer should be slow. After 7-8 minutes, the cream is ready, and you can fill cakes with it or decorate the cake. After that, it is better to put the confectionery products in the refrigerator so that the cream hardens. It can be poured into bowls, garnished with fruits, nuts, chocolate chips and also allowed to stand in the cold. This delicate dessert will appeal to all those with a sweet tooth!

Creamy tenderness

What could be tastier than delicate whipped cream? They are used to fill eclairs, profiteroles, decorate sweet pastries and eat just like that, decorating the dessert with fruits and berries. Whipping cream is much easier than whipping egg whites, as you can see for yourself. To do this, you need to pour cold cream into a bowl and beat it with a mixer, gradually increasing the speed. As soon as the cream thickens, add a little vanilla sugar and continue beating, then add more powder and beat again. The finished cream becomes very thick and keeps its shape perfectly. As for the proportions, for 500 ml of cream you will need about 50-60 g of powdered sugar, or a little more if you like sweets.

Alternatively, you can use an herbal counterpart instead of regular animal cream. Experts assure that such cream whips faster, but it is unlikely that a vegetable product can be considered useful. If you only have dry cream available, you can make a cream based on it. To do this, mix 5 tbsp. l. product with 120 ml of water, stir well, and then pour in 200 ml of milk and put in the cold.

Whip the cream correctly

The colder the cream, the easier it is to whip, so leave it in the fridge for 24 hours before preparing the cream. Placing the mixer bowl and whisk in the freezer for at least 20 minutes will make it even easier for you. In this case, the dishes must be dry and clean, because even a drop of moisture will complicate the preparation of the cream.

Use powdered sugar or syrup instead of sugar so that the cream is tender and does not grind on your teeth. And the most important rule is to whip the cream just before serving the dessert, since they have the property of releasing moisture, so the cream will lose its shape and spectacular appearance.

For taste and aesthetics, you can add a few drops of food coloring, chocolate or coffee to the finished cream. Some recipes for butter cream will surprise you with the proximity to other products - sour cream, butter, mascarpone, ricotta, cottage cheese and condensed milk.

Cream with cottage cheese

Try making a cream cheese cream that's incredibly soft and delicious. Start by whisking 250 ml heavy homemade cream and refrigerating. At this time, soak 10 g of gelatin in 50 ml of water and leave for 10 minutes.

Rub 500 g of cottage cheese through a sieve and beat it with a blender on medium speed, add 100 g of powdered sugar, a pinch of vanilla and 1 tsp. orange peel. Whisk a little, pour in the gelatin mixture and combine all the ingredients in a mixer at maximum speed.

It remains to add the cream, gently stirring it into the cream with a spoon. You won't need any kitchen appliances at this stage. Place the cream in the refrigerator to soak in the citrus scent and thicken slightly. The main thing is to refrain from tasting at this stage, otherwise the cream will have to be redone ...

Say "chi-i-out"!

Cheese cream has a denser consistency and looks more like cottage cheese. It can be used to decorate any desserts, but cupcakes and eclairs are especially tasty. Mascarpone, ricotta, Philadelphia and any soft cream or curd cheese are suitable for making this cream. The simplest cream is prepared on the basis of mascarpone, for which you need to beat 500 g of cheese and a can of condensed milk with a mixer. Cream cheese, whipped with sour cream, turns out to be very tasty, but in this case the addition of powdered sugar is required. If you mix cream cheese, condensed milk, and whipped cream, the cream tastes even better.

The simplest, tastiest and fastest creams for decorating cakes, pastries, cupcakes, as well as for filling wafer rolls

Now you will learn how simple cake creams are made - 8 of the most delicious and quick recipes that you can easily make at home.

I love homemade cakes, they are always tastier than from the store. And if, even, I do not have enough time to decorate them, then thanks to simple and, they always turn out to be excellent.

There is only one question, which of the creams to make? Therefore, I offer for your choice several recipes for simple cake creams that I most often use.

8 easy cake cream recipes

1. Custard: with milk and yolks

This cream is great for

INGREDIENTS:

1 stack - sugar

0.5 l - milk

2 tbsp. lies. - flour

4 things. - yolks

1 h. Lodge. - vanilla sugar

COOKING:

• Grind the yolks, flour, sugar and vanillin until smooth
• Boil the milk, cool slightly and add to a homogeneous egg-flour mixture
• Mix
• We put all the resulting mass on fire
• We will cook, stirring occasionally, until it thickens

1. Custard: milk and butter

INGREDIENTS:

1, 5 stacks - milk

2 pcs. - eggs

1 stack - sugar

2 h. Lodge. - butter

2 h. Lodge. - flour

1 h. Lodge. - vanillin

COOKING:

• Mix the eggs with flour so that all the lumps disappear.
• Boil sugar with milk
• Now, we will pour hot milk into the flour in a thin stream, stirring vigorously
• Next, put a saucepan with cream on a small fire and heat it up to thicken, stirring constantly

- Note: DO NOT bring to a boil!

• When the cream thickens enough, remove it from the heat.
• Add vanillin and cream to it. butter
• Mix well
• And let's cool

1. Condensed milk cream

INGREDIENTS:

200 g - creamy oils

100 g - condensed milk

2 pcs. - yolks

to taste - vanillin

optional 30-40 gr. - cognac or liqueur

COOKING:

• We'll get the butter out of the refrigerator in advance so that it becomes softened
• Then, beat it together with condensed milk with a blender, gradually adding yolks from raw eggs
• Optionally, you can add 30-40 gr for aroma. liqueur or cognac (this is not for everybody) and beat again

1. Cream with boiled condensed milk and butter

The tastiest and easiest of all creams

INGREDIENTS:

1 can - boiled condensed milk

1 pack (250 gr.) - creamy oils

COOKING:

• Beat the softened butter with boiled condensed milk until smooth

That's all. Done - yummy.

1. Butter cream: universal

INGREDIENTS:

1 pack - butter

4 things. - eggs

1 stack - sugar

100 g - sugar. powders

1 pinch vanillin

COOKING:

• Let's take a saucepan with a thick bottom
• Mix eggs with sugar in it
• Let's put on a small fire
• We will cook with continuous stirring until the whole mass thickens.
• Remove from heat and cool, without stopping stirring
• In another vessel, whisk butter and icing sugar
• Add it to the egg mass
• Throw in a pinch of vanilla
• Mix

- Note: The butter cream should be applied exclusively to cold, cooled cakes.

1. Butter cream

INGREDIENTS:

3/4 stack - milk

250 g - butter.

200 g - sugar. powders

1 sachet - vanillin

COOKING:

• Boil the milk and, of course, cool it to room temperature
• Add to it softened butter, powdered sugar and vanillin
• Beat the cream at low speed with a mixer until smooth (you can beat it with a whisk if there is no mixer)

- Note: Do not use a blender, it does not whisk well.

The cream will turn out to be delicate, pearlescent, lush, fragrant - delicious.

1. Semolina cream

The cream resembles bird's milk

INGREDIENTS:

1 stack - milk

2 table. lies. - decoys

250 g - creamy oils

1 can - condensed milk (or 1 cup sugar)

1/2 lemon - zest

to taste - vanillin

COOKING:

• Stir semolina with milk so that there are no lumps left (I recommend adding milk a little and stirring immediately)
• Put on a small fire and cook semolina porridge, stirring constantly

- Note: The porridge should be thick.

• Beat sugar with butter, on medium speed with a mixer, white
• Add lemon zest, vanillin and semolina porridge (cooled down)
• Beat well again
• Put the resulting soft cream in the refrigerator to make it thicker

- Note: This cream, on semolina porridge, can even be served on the table as a separate dessert.

1. Coffee cream

INGREDIENTS:

3 table. lies. - sugar

1 stack - strong coffee

2 pcs. - eggs. yolk

50 g - creamy oils

2 tbsp. lies. - flour

0.5 stack - cream 20%

COOKING:

• Let's brew strong coffee: for 1 stack. water - 2 tablespoons. l. ground coffee
• In a frying pan, brown 1 table. l. granulated sugar and add a little hot water to it to cook the syrup
• Mix the syrup with coffee
• Beat the yolks with the remaining sugar
• Add flour to them and mix
• Now, mix this mass with cold 20% cream - mix
• Let's add coffee here
• And on low heat we heat until thickened, stirring
• Add butter - stir
• And let's cool

You saw how the simplest creams for cakes are made at home, and the most delicious, which are suitable not only for cakes, but also for cupcakes, pastries, eclairs, rolls, cakes and puffs.

Bon Appetit!

On the road: the recipe "", from which, in general, you cannot tear yourself away - a delicious version of the roll with minced chicken and cheese - drop by at your leisure.

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Oh, guys, I myself do not believe that I am writing this, but I finally matured: for many months I had the idea to collect up to a heap all my favorite recipes for cream for a biscuit cake. And so, thanks to your numerous requests and entreaties :))), I still decided to flaunt all the ins and outs of their cakes.

Biscuit cream is, of course, a relative concept. The recipes that I will outline below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

If you need a sponge cake for a cake, then by clicking on the link, you will find and also .

And before starting the recipes, I will tell you something very important, which you hardly guessed. Since many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally whip the cream and see that it has already started to curl, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Cream for cake with ricotta

I'll start with the freshest one that I tasted just today.

This is a very delicate cream with a refined, non-challenging taste and vanilla aroma.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

• heavy cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tablespoons
• vanilla extract - 1.5 tsp ( can be found here )
• fruit / berry puree - 40 gr. (optional)

Preparation:

1. Beat cold cream with a mixer until stable peaks.
   

   Do not whip the cream too hard or it may curl when you stir it with the ricotta.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. Add fruit and berry puree if desired and stir.
3. Lastly, add the whipped cream and gently stir with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And - this is generally space!

I change the fruity component of this cream and each time I get a completely new taste and color. But even without extraneous additives, cream with mascarpone superb.

For him we need:

• heavy cream 33-36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp
• fruit puree (banana, raspberry, strawberry, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into the mixer bowl and put it in the freezer for 15 minutes along with a whisk.
   

   The extra cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum speed, until stable peaks.
3. At the end, add fruit puree if desired and gently stir it into the cream with a spatula.

Put the cream in the refrigerator before assembling the cake.

3. Cream cheese cream (cream cheese)

Grocery list:

• curd / cream cheese - 200 gr. (like Hochland cremette )
• icing sugar - 70 gr.
• vanilla extract - 1 tsp
• heavy cream 33-36%, cold - 350 gr.

Preparing the cream:

1. Put the cream cheese, icing sugar and vanilla essence into the mixer bowl and beat until smooth.
2. Whisk the cold cream separately until firm peaks.
3. Transfer the whipped cream to a bowl of cream cheese and gently stir with a spatula using folding movements from bottom to top.

Put the cream in the refrigerator before assembling the cake.

You can find more cheese cream recipes in my article "".

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He comes from the Soviet Union. Everyone remembers the Prague cake? Here, it was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp

Recipe:

1. Bring the butter to room temperature (ideally 20 ° C).
2. While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.
3. We put the saucepan on low heat and, with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you slide your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean dish and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add the cocoa in three passes until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. Finally, add the vanilla essence.

Do not refrigerate such a cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy oil cream.

Grocery list:

• heavy cream 33-36%, cold - 250 gr. ( to order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make the cream as follows:

1. In the mixer bowl, beat the cold cream until stable peaks (I also advise you to cool the bowl and mixer whisk before whipping).
2. In a separate bowl, beat the soft butter with boiled condensed milk until fluffy (at least 5 minutes).
3. Introduce whipped cream into this mass and gently stir in with a spatula using folding movements from bottom to top until smooth.

If you do not plan to work with the cream right away, then refrigerate it before using it.

6. Butter cream Charlotte

It pairs perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp

Recipe:

1. Put 100 gr in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then we return this mixture back to the saucepan and put on low heat.
5. Stirring constantly with a spoon, bring the mixture to thicken (there should be a clear mark on the back of the spoon if you slide your finger).
6. Remove the finished milk syrup from the heat, pour into a clean dish and cool. The cooled syrup should be similar in consistency to condensed milk.
7. Beat the soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add one spoonful of milk-sugar syrup, carefully beating the butter after each portion of the syrup.
8. At the end, add the vanilla essence and beat a little again.

Charlotte's cream does not need to be cooled before assembling the cake.

7. Curd cream for biscuit cake

Cream for lovers of cottage cheese. Personally, I don't particularly read curd cakes. I like the more sophisticated taste of ricotta. But knowing about the tender feelings for cottage cheese of many of you, I publish the following recipe.

If you have wet curd, weigh it in cheesecloth for a few hours.

We need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• icing sugar - 120 gr.
• butter - 10 gr.
• corn starch - 1 tsp
• vanilla extract - 1 tsp

Recipe description:

1. Rub the cottage cheese through a sieve to get rid of the lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and set on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes, until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, puree the cottage cheese with the remaining powdered sugar (60 g) with an immersion or conventional blender until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard into the curd mass and stir with a spatula until smooth.
7. If desired, we can add pieces of fruit or berries to the cream.
8. We put the finished cream in the refrigerator for 20 minutes so that it is infused, after which we proceed to the assembly of the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will keep its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream, we need the fattest sour cream.

Namely, we need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. In the mixer bowl, combine all the ingredients and beat until a fluffy air mass is formed.

Put the cream in the refrigerator before assembling the cake.

9. Yoghurt chocolate cream

This recipe is an accidental invention of mine. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

• dark chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want a more chocolatey flavor or a firmer cream, double the amount of chocolate.

Cooking process:

1. Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then we cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Put 2 tablespoons of yoghurt cream in a bowl with cooled chocolate and mix.
4. Transfer the resulting mixture back to the yogurt and gently stir with a spatula using folding movements.
5. Put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at pastry courses. Although I can already be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and rather unusual.

For the cream we need:

• butter, softened - 200 gr.
• icing sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut the strawberries into small pieces, put them in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from heat and cool.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and stir. Then add the strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruit or berries is also very good.

Composition:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• icing sugar - 1 tablespoon
• dark chocolate - 100 gr. (optional)

Cooking method:

1. First, let's cook the custard. To do this, in a saucepan, bring milk and half of the sugar (30 g) to a boil, stirring occasionally.
2. In a separate bowl, grind the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. Return the saucepan to the fire and bring the cream to a boil with constant stirring. A few seconds after the bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and stir until smooth.
7. Pour the custard into a clean dish, cover it tightly with foil and leave it for several hours or overnight to freeze.
8. Whisk separately very cold cream with vanilla essence until soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks.
9. Lightly whisk the completely cooled custard with a whisk and gently stir in the whipped cream with a spatula using folding movements from bottom to top, achieving a uniform consistency.

You can add any fruit or berries you wish to the ready-made Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all.

For him we need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Preparation:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and stir.
2. We introduce about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
3. We put the saucepan over moderate heat and, with constant stirring with a whisk, bring the cream to a boil.
4. When the cream begins to boil and a lot of large bubbles appear, remove the saucepan from the heat and cool, covering it tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein-custard (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe, we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and coat the cake with this cream.

The only difficulty is for this recipe a kitchen thermometer is required ( can be bought here).

We take:

• egg whites - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp

Cooking:

1. Put proteins with lemon juice in the mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. At the same time, we begin to beat the whites at a high mixer speed (5-10 minutes).
   

   It is important not to overbeat the proteins, otherwise the mass will begin to fall off. After the whites have been whipped into a stable fluffy mass, reduce the mixer speed to medium.

4. When the syrup reaches 120 ° C, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy fluffy mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

• heavy cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65-70% - 200 gr.
• butter - 75 gr.

Recipe:

1. In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
2. Put chopped chocolate and butter in a bowl.
3. Pour the coffee cream into a bowl of chocolate and mix thoroughly with a spatula until a smooth, uniform consistency is obtained.
4. Cover the ganache with cling film and leave to brew for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You no longer need to stir or beat it.

15. Cream with Oreo cookies

One of the very fresh recipes for a cream with an amazing taste.

Required Ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• icing sugar - 50 gr.
• vanilla extract - 1 tsp (optional)
• Oreo cookies - 100 gr.

Preparation:

1. Pour heavy cream into the mixer bowl and put in the freezer for a few minutes.
2. Then add mascarpone, icing sugar and vanilla essence here. Beat everything until a lush thick cream, first at low, then at high speed.
3. Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

The cream is kept in the refrigerator until the cake is assembled.

I think that's enough for a start. If you have any wishes, write in the comments. We will supplement.

Note that recipes Nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing, it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I will also add that almost all of today's recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Please bear this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Excellent selection. Take and save! You will have a cream for any baked goods!

1 classic custard

Ingredients:

✓ 500ml. milk

✓ 200gr. Sahara

✓ 1h spoon of vanillin

✓ 50g. flour

✓ 4 egg yolks

Preparation:

We grind egg yolks with sugar, vanilla and flour until smooth.

We bring our milk to a boil. Pour hot milk into the egg mass, mix.

We put the resulting mass on fire and cook until thickened.

2.Cream oil universal

Ingredients:

✓ Packaging of butter

✓ 4 chicken eggs

✓ Sand sugar 1 glass

✓ Powdered sugar 100 grams

✓ A pinch of vanilla (optional, without it)

Preparation:

Let's start with the thickest-bottomed pot. It must be dry.

We break four testicles into it. Mix them with sugar.

Turn on the fire and start heating.

We stir constantly, do not move away from the stove. You will get a thick mass.

We remove from the heat and put on the table. We stir the mass, wait for it to cool down.

Beat butter in a bowl with powder. Add the egg mixture to the butter.

A little vanilla for flavor. The cream is ready, we store it in the refrigerator, we spread it only on the cooled cakes.

3.Recipe for cream with condensed milk and eggs

Ingredients:

✓ Butter softened 200 gr.

✓ Condensed milk 100 gr.

✓ Eggs (yolks) 2 pcs.

✓ Vanillin or liqueur

Preparation:

Beat softened butter with condensed milk.

While whisking, gradually add the egg yolks.

For flavoring add vanillin or another spice, or 30-50 gr. liquor.

4. Cream from condensed milk and butter

Ingredients:

✓ 1 can of condensed milk

✓ 1 pack of butter

Preparation:

Beat butter and milk until smooth.

The oil should be at room temperature.

Cool the cream.

5. Semolina cream

Ingredients

✓ 1/2 cup milk

✓ 1 tbsp. semolina

✓ 1 tsp Sahara

✓ 1/2 tsp butter

✓ 1 yolk

✓ 1 tsp vanilla sugar

Preparation:

Boil milk with vanilla sugar.

Mix semolina with a little water.

Pour the resulting mixture into hot milk and bring to a boil over low heat.

Thoroughly grind the egg yolk with sugar and butter until fluffy, homogeneous.

Add semolina porridge to it in small portions, constantly whipping it with a broom, so that the cream is fluffy and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy!

Fast, inexpensive, which is important today!

Ingredients:

✓ Cottage cheese (in a pack 18%) - 200 g

✓ Cream (33%) - 200 ml

Preparation:

Rub the cottage cheese through a sieve (preferably twice).

Pour in cold cream.

Beat the mixture at low speed until creamy.

Cream cheese "Mascarpone" is ready to use!

7. "Custard"

Ingredients:

✓ 1 glass of sugar

✓ 1 tsp vanilla

✓ 1.5 cups of milk

✓ 2 tsp melted butter

✓ 2 tsp flour

Preparation:

Combine the flour and eggs in a saucepan until the lumps disappear.

In another saucepan, boil the milk and sugar, remember to stir.

Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.

Put the resulting cream on a small fire, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!

After that, remove the cream for eclairs from the heat, adding vanilla sugar and butter to it.

Stir well and then refrigerate quickly by placing in ice or cold water.

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

8. Creamy cream "Pyatiminutka"

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

Ingredients:

✓ Butter - 250 g (room temperature)

✓ Sugar powder - 200 g

✓ Milk - 100 ml (you can add 150 grams, you can add 200, the cream is even softer and less fatty!)

✓ Vanillin - 1 package.

Preparation:

Boil the milk and cool to room temperature.

Connect all components.

Beat with a mixer until the mixture becomes homogeneous, pearlescent color.

About 3-5 minutes. Sometimes, only after 5 minutes, the cream begins to whisk, so beat until it is whipped, and preferably at the lowest speed.

Experience has shown that the cream does not whip neither in combines, nor in a blender, so if there is no mixer, then drive it into the hand with a whisk or whatever is convenient for you.

The cream turns out to be lush, delicate, with a light vanilla aroma.

You can coat cakes and pies (rolls).

Recipes for making the simplest and fastest cake creams.

In the arsenal of each hostess there should be several of the simplest and fastest recipes, in case of the arrival of uninvited guests. Of course, cake cakes are not prepared very quickly, but the modern confectionery industry allows them to be purchased ready-made. In order to get a delicious, beautiful, homemade dessert, it is enough to prepare a cream.In this article, we will show you how to make homemade cake cream in the easiest quickest way.

The easiest custard

Every housewife should know how a classic custard is made. Its main advantage is that it is prepared quickly, with minimal investment of time, money and nerves.

Ingredients:

• 450 ml cow's milk
• 210 g caster sugar
• Vanilla
• 40 g flour
• Four chicken egg yolks

The simplest custard recipe:

• It is necessary to separate the yolks from the whites, grind them thoroughly with fine sugar. Next, add vanillin and thickener in small portions. Achieve a homogeneous substance.
• In a separate container, bring the cow's milk to a boil, and then remove from heat. It is necessary for it to cool down to a temperature of 90 degrees. When the liquid has cooled down a little, it must be poured into a mixture of flour, eggs and sugar in a thin stream.
• Remember to stir to avoid curling the yolks. Put it back on a small fire or in a water bath. Stir until the paste is very thick. There are cakes for which custard is not suitable due to its liquid consistency.

Homemade cake cream is the easiest and fastest

If you need to decorate cakes, rolls or eclairs, we offer butter cream.

To prepare it, you will need the following products:

• 210 g cow oil
• Fine sugar 100 g
• A little vanillin
• 210 g granulated sugar
• Four large eggs

Homemade cake cream is the easiest and fastest recipe:

• It is necessary to prepare in advance, purchase or get a stewpan with very thick walls. Wipe the container dry and place four eggs in it. Enter regular granulated sugar and put on fire.
• Averaging constantly, so that the mass does not boil in any way, does not curl up. Further, after obtaining a thick mass, it is necessary to remove the mixture from the heat and mix everything. After everything has cooled down, it is necessary to average the powdered sugar with cow oil in a separate container using kitchen equipment. It is necessary to achieve a lush foam.
• Now that the egg mixture has cooled slightly, you need to add the butter / sweetener frothing. Do not forget to immerse the cream in the refrigerator for 2 hours before use. When it thickens, you can start assembling the dessert.

The easiest cream for biscuit with condensed milk

One of the most delicious options is the use of condensed milk. Oddly enough, but a mixture of condensed milk and eggs gives a magical thick cream with an unusual sweetish taste.

Products for cooking:

• 200 g cow butter
• 120 g condensed milk
• Two yolks
• Vanillin

The easiest cream for biscuit with condensed milk, recipe:

• Whisk the yolks, condensed milk and cow's butter using a kitchen technique. The result should be a thick substance, but not foam. Add vanillin. Then add the yolks and beat again until a thick paste is obtained.
• Be sure to add some of the alcoholic aromatic drinks. Baileys or some coffee liqueur will do. Its amount should be approximately 50 ml. Chill the pasta in the cold for about an hour before putting together your dessert.
• Please note that the dessert with this cream must be consumed immediately, since the composition contains raw yolks that did not lend themselves to heat treatment. They can be an excellent breeding ground for pathogenic microorganisms and poisoning.

The easiest butter cake cream

If you need to prepare a very fatty and rich cream as quickly as possible, then it is enough to mix condensed milk with butter.

Ingredients:

• 400 ml condensed milk
• 220 g cow butter

The simplest butter cake cream, recipe:

• In a separate container, beat the butter with condensed milk. As a result, you should get a paste that resembles the dough, like for pancakes.
• Be sure to chill the mixture, only then use it to collect the dessert. Please note that this substance cannot be used to level the cake, as it is quite liquid.
• This is ideal for Napoleon's interlayer, sour cream-based chocolate cakes.

The easiest semolina custard

If you are in austerity mode, you can make cream from semolina.

Ingredients:

• 120 ml milk
• 20 g semolina
• 15 g sugar
• 20 g butter
• Yolk
• Vanillin

The simplest semolina custard, recipe:

• In a separate thick-bottomed bowl, combine the liquid ingredients. Now you need to dilute all the semolina with a little water. As soon as the milk boils, add the semolina mixture in small portions. Bring to a boil and leave over low heat.
• In a separate bowl, beat the egg yolk, sugar and butter. As a result, you should have a lush foam.
• Now it is necessary to introduce prepared semolina porridge into this substance using kitchen equipment. A blender or mixer will do. As a result, you should get a very tasty, rich cream.

The easiest sour cream cream

The most affordable, quick and simple option for biscuits is to make a sour cream version. It is great for both thick cakes and gentle. The main advantage is in the delicate taste, sour aftertaste, neutrality. Many will say that, on the contrary, it is inconvenient to work with a liquid product and it is not possible to level the surface. Indeed, this is so, but with the help of dry cream it is very difficult to impregnate already rather dry biscuits. For this kind of dough, moist sour cream is ideal.

Ingredients:

• 400 ml sour cream
• 150 g caster sugar
• Vanillin
• Cognac

The simplest sour cream cream recipe:

• Use the blade of kitchen appliances to transform the fermented milk product into an air-saturated mass. It should increase by about 3 times. Pour in fine sugar in small portions until you get an even more fluffy substance.
• For extra flavor, you can add vanillin, cognac, or liqueur. Coffee or cocoa is often injected. Thus, it is possible to obtain a chocolate cream, spending a minimum of time.
• The main advantage is that you do not need to cook or brew anything. Therefore, preparation of the impregnation takes about 10 minutes.

The easiest cream at home

Five minutes is a cross between custard and butter. The name speaks for itself, since it will take only 5 minutes to create such a culinary masterpiece.

Ingredients:

• 120 ml milk
• 240 g cow oil
• 150 g caster sugar
• Vanillin

The easiest cream at home, recipe:

• It is necessary to first boil the milk and cool it a little. It is necessary for it to acquire room temperature. Pour into a bowl for a mixer, put in the butter that has previously stood in the warmth.
• Add all the fine sugar and vanillin. Turn on kitchen appliances and foam for 5-7 minutes. So that you can prepare a delight for sweets in just a few minutes, it is best to put the food in the room in advance so that they acquire the same temperature.
• If the mass does not whip well, add a few drops of lemon juice during the process. If you do not like the thickness of the substance, the cream seems too thick, you can additionally pour in slightly warmed milk. It is necessary to apply on the finished dough in a very thin layer so that the taste of the cream does not interrupt the rest of the ingredients.

The easiest chocolate cream

You can easily make chocolate cream at home. It is delicious and perfect for biscuits.

Ingredients:

• 40 g cocoa powder
• 100 grams of caster sugar
• 200 ml milk
• One egg
• 40 g flour
• 150 g butter

The easiest chocolate cream recipe:

• It is necessary to mix milk with flour and cocoa. It is necessary to get a thick mass, the dough is like pancakes. Pour the remaining milk into a container, add a mixture of flour, cocoa and milk in a thin stream. Add sugar and pour into the egg.
• Reduce heat and simmer until thick. It is necessary for the mass to become thick. Turn off heat and leave. It is necessary for the mass to become warm. Before starting the preparation of the cream, it is worth removing the cow oil from the refrigerator in advance so that it warms up and becomes soft.
• After that, it must be added to the prepared mass and turned into foam with a kitchen appliance. It is necessary for the paste to become homogeneous, fluffy. Chill in the refrigerator for 120 minutes before using for cakes.

VIDEO: Simple cake cream