Cream cake is always the perfect complement to almost any baking. It does not matter what is taken as the basis of treats waffle, biscuit or shortbread dough. The main thing is to choose a combination of taste. Indeed, the final result and the quality of taste harmony depend on this.

Creams for cakes there are a huge number and every day there are new tastes and recipes for such wonderful dishes. In this connection, you can always choose exactly what you want to your favorite dish. Custard, creamy, buttery, all these additions are prepared in different ways. But you can’t do without them.

The main rule when decorating a cake is to decorate it beautifully. In fact, you need to choose the right cream and use it to make baked cakes or other pastry base. A delicious creamy mass will always emphasize the taste of the product and without it it is difficult to imagine a real treat.

Cooking options for these products fall into many categories, which add various additions. For example, gelatin, fruits, nuts. Creams are not only an adornment, they wonderful impregnate the base, acting as a layer of this masterpiece.

Apply the cream mass with a knife, a pastry syringe, or another dispenser. Often, butter is used for decoration, because it is easy for them to design a product, especially if there is not enough skill in such a skillful business. Creamy curd cream holds its shape perfectly, so it’s easy to align the cake.

Sour cream, after whipping, keeps its shape well and it turns out to be thick, so it is easy for them to arrange the sides and surfaces of confectionery masterpieces. In this case, food colors are often used, which give brightness and a variety of color shades.

Known for its superiority and cream "Glasse", which is perfect for decorating cakes. It has a delicate, oily structure. According to the consistency, Glasse is thick and it is pleasant for them to work, because it does not spread.

Cream of butter and condensed milk is universal and fits almost any cake. It impregnates products well, filling them with a wonderful and pleasant taste. It is widely distributed, it is prepared in a matter of minutes, so there will not be any special skills for the confectioner.

Protein-custard creams are successful both for novice housewives and experienced cooks, because they are airy, light, tender and do not contain fat. After decoration, they keep their shape well and do not spread. But in the preparation of any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Charlotte Cream Cake

Ingredients:  butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a delicious Charlotte cream for the cake. Make it very simple and fast.

Ingredients:

- 200 grams of butter,
  - 108 grams of sugar,
  - 150 ml. milk
  - 1 egg
  - 1 tbsp cognac
  - 1 tsp vanilla sugar.

30.05.2018

Eclair cream

Ingredients:  milk, sugar, wheat flour, eggs, butter, vanilla sugar

The most important thing in eclairs is a good cream. Custard is considered a classic option, and really delicious eclairs come out with it. We will be happy to teach you how to cook the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
  - 2/3 glasses of milk;
  - 4 tbsp wheat flour;
  - 3 eggs;
  - 100 grams of butter;
  - vanilla sugar or any flavor of your choice.

02.05.2018

White chocolate ganache for coating cakes

Ingredients:  chocolate, cream, butter

Ganache is used by confectioners to water them cakes. To prepare such a delicious and beautiful chocolate mass that does not spread and looks simply gorgeous, completely uncomplicated. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
  - 50 ml. cream
  - 25 grams of butter.

24.04.2018

Lemon Kurd

Ingredients:  lemon, sugar, egg, water, oil

Lemon Kurd is a cream that I use as a serve for fritters, cheesecakes or pour ice cream on them. The taste of this cream is excellent, refreshing. To prepare such a cream is not difficult for you.

Ingredients:

- 2 lemons,
  - a glass of sugar
  - 4 eggs,
  - 1 tbsp water,
  - 50 grams of butter.

23.04.2018

White Chocolate Ganache

Ingredients:  chocolate, cream, butter

I suggest you make delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
  - 200 grams of cream;
  - 35 grams of butter.

17.04.2018

Curd Cake Cream

Ingredients:  sugar, cream, cottage cheese

There are many different recipes for cake cream. But today we would like to introduce you to this very curd. It just cooks, it turns out delicious and is suitable for a wide variety of cakes.

Ingredients:
- fatty cream 33% - 200 ml;
  - homemade cottage cheese - 300 gr;
  - sugar - 3 \\ 4 cups.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients:  mascarpone, condensed milk, cream, vanilla

Half the success of a cake or pastry is a good cream. We recommend making mascarpone cream with condensed milk - you can’t even imagine how delicious it is! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 grams of mascarpone;
  - 3-4 tablespoons condensed milk;
  - 150 ml of fat cream (30-33%);
  - vanilla extract to taste.

26.03.2018

Custard Protein Cream

Ingredients:  egg, water, sugar, vanillin, lemon

If you want to make a cake and don’t know which cream to make, I advise you to make this delicious custard. I described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
  - 40 ml. water,
  - 150 grams of sugar
  - 1 tbsp vanilla sugar
  - lemon.

08.03.2018

Lemon Sponge Cake Cream

Ingredients:  lemon, egg, butter, vanillin, sugar

A great option for a biscuit cake is lemon cream. It turns out quite thick, so it will hold perfectly. And its citrus flavor goes well with a delicate biscuit.
Ingredients:
- lemon - 1 pc;
  - egg - 1 pc;
  - butter - 30 gr;
  - vanillin - 0.5 tsp;
  - sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Ingredients:  butter, condensed milk

A honey cake is often prepared with sour cream, and meanwhile it will be even tastier if you prepare a cream for it from butter and condensed milk. Do not believe? And you try - see for yourself! And our recipe will tell you what and how to do.

Ingredients:
- butter - 200 gr;
  - condensed milk - 1 can.

15.02.2018

Cream for "Honey"

Ingredients:  sour cream, dried

I very often cook the Honey cake and most often I lubricate it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
  - 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Ingredients:  milk, sugar, flour, salt, eggs, butter

Perhaps the most popular cream can be safely called custard. Everyone likes it, without exception, desserts with it become delicious and beautiful. How to cook a classic custard, our recipe will tell you.

Ingredients:
- milk - 250 gr;
  - sugar - 180 g;
  - flour - 2 tbsp .;
  - salt - 1 pinch;
  - egg - 1 pc;
  - butter - 200 gr.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients:  cream, icing sugar, condensed milk, vanillin

I suggest you prepare for the cake the most delicious cream of cream and condensed milk. The recipe is very simple and quick.

Ingredients:

- 350 ml. cream
  - 50 grams of powdered sugar;
  - 1 can of condensed milk;
  - vanillin or vanilla extract.

29.01.2018

Creamy cream "Five minutes"

Ingredients:  butter, icing sugar, milk, vanillin

From butter and baked milk it turns out a very delicious cream for the cake. It is being prepared in a matter of minutes, and even the name has the corresponding name - "Five Minutes." Try it, you will love it!

Ingredients:
- 250 grams of butter;
  - 200 grams of powdered sugar;
  - 100 ml of baked milk;
  - 2 grams of vanillin.

27.01.2018

Caramel Cake Cream

Ingredients:  cream, water, sugar, vanillin

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any kind of cake for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml cream;
  - 2 tablespoons water;
  - 200 grams of sugar;
  - 0.5 tsp vanillin.

Cream for biscuit - the question at first glance is completely elementary: well, just think, the problem is great, just grease the baked cakes on the eve. Take jam or sour cream - and forth, everything will turn out. That's right, but what will you answer if they tell you that there can be dozens or even hundreds of cream options for biscuit cake? And among them, you need to find the one that most suits your taste preferences?

1. Custard for biscuit cake

  The most common, most affordable, simplest and easiest custard, which is great for layering biscuit cakes. Do not boil it in a thick mass - to make it tasty, this cream should be slightly liquid.

Ingredients:

• 500 ml of milk;
• 1 egg
• 2 tbsp. l flour;
• 1 cup of sugar;
• vanilla essence;
• 30 g of butter.

We mix sugar and flour, add the egg, grind into a homogeneous mass. Pour the milk, mix, put on the stove and boil over minimal heat with constant stirring until a slight “pant”. In a hot cream, add butter and vanilla essence. The cream can be used after cooling.

Tip:  to enrich the taste of a budget custard, replace milk with low-fat cream, and instead of vanilla essence, take natural vanilla.

2. Sour cream for biscuit cake

Sour cream sponge cake is one of the absolute favorites. Its thin acidity goes well with the sweetness of the dough, making its taste more interesting and richer. Cooking is not difficult, however, one important condition should be observed: sour cream must be of good quality and high fat content. It is desirable, of course, farm or home. Alas, a sour cream store product of unclear etymology will not let you please the family with a delicious sponge cake with sour cream.

Ingredients:

• 450 g of sour cream with a fat content of at least 25%;
• 150 g of powdered sugar;
• 1/4 tsp vanillin.

Put sour cream in a convenient bowl. Turn on the mixer and gradually pour the powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour half a teaspoon of vanilla extract).

Tip:  if sour cream seems liquid and not oily to you, try to weigh it - put it in several layers of cotton cloth and hang over the sink for a couple of hours. The whey will go away, the sour cream will beat better and easier.

3. Cream on whipped cream

  Lush, light, airy, weightless - it's all about cream on whipped cream. Bold, however, this can not be taken away, but who said that the cake must be low-calorie? That's what the cake is for!

Ingredients:

• 500 ml cream with a fat content of at least 33%;
• 70 g of powdered sugar;
• 5 g of vanilla sugar.

Put cream in a bowl, turn on the mixer. We begin to whisk at low speeds, gradually increasing speed and pouring powdered sugar. When the mass increases significantly in volume and keeps its shape well, add vanilla sugar. The cream is ready.

Tip:  if you are not lucky, and the cream you bought does not have high fat content and does not want to be whipped, close your eyes to the absolute usefulness of homemade food and add cream whipping powder to the cream - this is a neutralizing thickener, which usually contains modified starch .

4. Yogurt cream for biscuit

Easy! No, the easiest! And absolutely useful. It is done elementarily, it tastes weightless and very summer. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any biscuit cake.

Ingredients:

• 500 ml of fatty yogurt (at least 9%);
• 150 ml of fat cream (not less than 33%);
• 20 g of gelatin;
• 70 ml of water;
• 100 g of powdered sugar.

Pour gelatin with water at room temperature, leave to swell, then dissolve until smooth at minimum heat, remove from heat. At the same time, whip the chilled cream to a stable lush mass. Separately, beat yogurt with icing sugar.

We introduce gelatin into the yogurt in a thin stream, while working as a mixer. Having mixed, we remove the mixer. With a spatula, carefully introduce the cream into the yogurt, combine by folding. We hide the cream in the refrigerator for 5-7 minutes, after which you can bake the biscuit.

Tip: When choosing yogurt, give preference to a product without additives, which is not drinkable - so the taste of the cream will be more “pure”, and the mass itself will be more stable and more pleasant in consistency.

5. Cottage cheese and yogurt cream

Light, but solid, with a pronounced sour-milk note, pleasant, refreshing. The cream solidifies well, but remains quite airy.

Ingredients:

• 400 g of drinking yogurt;
• 500 g of fatty soft cottage cheese;
• 25 g of gelatin;
• 100 ml of water;
• 100 g of powdered sugar.

Rub the cottage cheese with a blender or skip it several times through a meat grinder, then mix it with yogurt - you should get an absolutely homogeneous, glossy mass. Add the icing sugar.

Separately, we fill the gelatin with water at room temperature, leave it for 5-10 minutes until it swells, then heat it over minimal heat until the mass becomes completely homogeneous, after which we pour it into a curd-yoghurt mixture with a thin stream with constant stirring with a mixer. Put in the refrigerator for 5-7 minutes - the cream is ready.

Tip: When choosing cottage cheese, try to find a quality rural or farm product - soft, without grains. Such cottage cheese will best “lie down” in the cream, will be smooth and will perfectly connect with the rest of the components. If the yogurt that you bought already contains sugar, reduce the amount of powdered sugar, focusing on your taste.

6. Curd cream for biscuit cake

Very bright, characteristic cream. You will not confuse it with anything and will not exchange it for anything if you try at least once.

Ingredients:

• 340 g of soft fatty cottage cheese;
• 115 g of softened butter;
• 100 g of powdered sugar;
• vanilla or almond essence to taste.

Spread cold, very well-cooled cottage cheese in a bowl, add powdered sugar and butter, drip the flavor and beat until a lush smooth mass is obtained. Curd cream is perfectly stored in the refrigerator for several days without losing its properties.

Tip:  try to take cottage cheese instead of cottage cheese (such as "Almette") - the cream will acquire very interesting taste shades, will be more refined and elegant.

7. Cottage cheese and fruit cream

Tasty, light, rich. This cream successfully combines sourness, which gives sour cream, creamy smack of cottage cheese and a bright fruity note.

Ingredients:

• 200 g of soft cottage cheese;
• 300 g of fat sour cream;
• 100 g of powdered sugar;
• 200 g of fruit or berries (strawberries, blueberries, peach, banana).

Beat sour cream with powdered sugar into a lush mass, add cottage cheese and continue to whip until the cream becomes smooth and slightly shiny. Turn off the mixer, gently mix the cream with finely chopped fruits or berries.

Tip: the success of this recipe depends on the quality of sour cream, most of the store products will not give the desired lush texture, so it is recommended to take a rustic fat sour cream.

8. Butter cream for biscuit

Not cream, but delight! Very stylish and sophisticated. By the way, this cream perfectly holds its shape - with its help you can not only layered biscuits, but also decorate cakes.

Ingredients:

• 400 g of cream cheese cream (for example, from Violette, Almette, Hohland);
• 100 g cream for whipping (fat content of at least 33%);
• 50 g of powdered sugar.

Put the well-chilled cream and cheese into a convenient bowl (ideally also chilled), add the powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a lush mass of dull mass is obtained (about 4-5 minutes).

Tip:  to whip the cream, take exclusively proven high-quality cream that never let you down, this is the guarantee that everything will work out. Leave the experiments for other recipes.

9. Protein cream for biscuit cake

Protein cream has a lot of advantages. Firstly, this is one of the most affordable ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite simple to prepare. In addition, it is worth mentioning that this is a tasty and attractive version of the cream for biscuit cake. In general, it’s worth mastering!

Ingredients:

• 3 squirrels;
• 100 ml of water;
• 200 g of sugar;
• 1/4 tsp salt.

Pour sugar into a convenient saucepan, measure out the right amount of water. We put on the stove, bring to a boil and boil until sample “soft ball” (the temperature of the syrup should be in the range of 116-120 degrees).

In parallel, we begin to whip the proteins with a pinch of salt. Ideally, the squirrels should whip exactly by the time the syrup is boiled. Given the readiness of both masses, we begin to pour the syrup into proteins with the thinnest stream, we do not turn off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools. The cream is ready.

Tip: for the cream to prepare correctly, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that sugar grains do not remain on the walls of the pan - this is fraught with crystallization of the whole syrup.

10. Chocolate cream for biscuit

Joy to any shopaholic - chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. A great option for those who like a pleasure with a bitter aftertaste.

Ingredients:

• 500 ml of milk;
• 60 g of cocoa;
• 100 g of sugar;
• 2 tbsp. l starch;
• 3 yolks;
• 200 g of butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk in small portions, cooled to 40 degrees, mix thoroughly. We put the pan on the stove, cook the cream on a minimum heat until thickened. Make sure that the cream does not burn.

After complete cooling, add softened butter and whip the cream into a lush mass.

Tip: If desired, a cream prepared according to this recipe can be served as a separate dessert - by spreading it in a bowl and decorating with fruits.

11. Caramel cream

A rich option with a characteristic caramel flavor. Very fragrant, rich, bright. A great option for layering holiday cakes.

Ingredients:

• 200 g of sugar;
• 300 g cream with a fat content of at least 25%;
• 200 g of butter.

Pour sugar into a pan, distribute in an even layer and put on the stove for minimal heat. As soon as it all melts (watch carefully - it should not burn, it is necessary that the mass turns golden, but not dark), carefully pour the warmed cream. Mix, cook over low heat until thickened. Remove from the stove, leave to cool completely, and then whisk with softened butter.

Tip: in a caramel cream, add a spoonful of almond essence - it is in perfect harmony with the creamy taste.

12. Banana cream for biscuit cake

Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooth.

Ingredients:

• 200 g ripe bananas;
• 200 g of condensed milk;
• 200 g of butter.

Beat softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree, mix. The cream is ready.

Tip: Do not mashed bananas with a blender - the mass will be a little liquid, it is better to do this with a fork or a regular strainer.

13. Lemon cream from mascarpone

The cream is light and refined. Suitable for white classic biscuits. It is prepared easily, eaten quickly.

Ingredients:

• 250 g of mascarpone;
• 100 g of powdered sugar;
• juice 1/4 lemon;
• 1/4 tsp vanillin or 1/2 tsp vanilla essence;
• 100 g of powdered sugar.

Spread cheese at room temperature in a bowl, add icing sugar and vanillin and beat until smooth, lush mass. At the end, add lemon juice, mix. We remove the cream for half an hour in the refrigerator, after which it can be used.

Tip: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly ennoble the final taste of the cream.

14. Cream for biscuit cake on semolina

The cream is simple, one might even say simple. But in this simplicity of his certain bonuses are hidden - it is inexpensive, easy to prepare, pleasantly eaten.

Ingredients:

• 250 ml of milk;
• 3 tbsp. l semolina;
• 1 cup of sugar;
• 100 g butter;
• 1/4 tsp salts;
• vanillin to taste.

We measure milk, put the saucepan on the stove, pour sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanillin.

Tip: to make the taste of cream on semolina more interesting, it is recommended to add the zest of lemon or orange to it.

15. Cream "Charlotte"

Classics of the cream genre. If you have never cooked, it is definitely worth a try - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.

Ingredients:

• 1 egg
• 150 ml of milk;
• 180 g of sugar;
• 200 g butter;
• 1 tbsp. l cognac;
• vanillin.

In the saucepan, mix the egg and sugar, add milk. Beat with a whisk until smooth and light foam, then put the saucepan on the stove and boil for about 2 minutes with constant stirring until a smooth, delicate cream is obtained.

Cooling down.

Beat softened butter until fluffy, then in small portions we introduce the custard base into it, without turning off the mixer. At the end, add cognac and vanillin. Done.

Tip: Do not neglect cognac - of course, this component can be omitted, however, it is he who gives the cream magnificent noble notes.

Properly selected and technologically correctly prepared cream is the key to your success as a confectioner. If everything is done right, you can easily get a bunch of compliments from those who are tasting your cake, while having filled your hand and understanding the general principles of preparing this or that cream, you will not spend much effort or time on the process. May your cakes always be perfect and the creams delicious!

You don't have to be a cooking maestro to know how to make custard. It is enough to familiarize yourself with the appropriate recipes and be able to correctly apply them in practice. After that, the approval of people trying your desserts will be provided.

Custard - a simple recipe for milk

The easiest way to make cream for the cake.

What is needed:

• milk - 2 glasses;
• sugar - 1 cup;
• drain. oil - 50 g;
• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• vanillin - 1 tsp.

Pour milk into a saucepan and set it to warm over medium heat. At the same time, eggs and sugar are beaten until the latter has completely melted. Flour is put next. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to a minimum and pour in portions of milk into the resulting flour mass. When more than half has been poured, put the mixture into the pan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has the desired consistency, put the oil in there, turn off the stove and continue stirring until it has completely melted. Add vanillin at the end.

How to do without eggs

An urgent need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.

What is needed:

• milk - 2 glasses;
• sugar - 1 cup;
• flour - 5 tbsp. spoons;
• drain. oil - 150 g;
• vanillin - 1 tsp.

Whisk in a bowl one glass of milk, flour and sugar. Separately, bring to a boil the second glass with milk and gradually add it to the mixture. Put the pan on medium heat and begin to cook the cream, stirring constantly, so that it does not burn, until it thickens.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream gets the right consistency, put the vanillin and remove the pan from the stove.

Biscuit cream

Another simple recipe for making a delicious cream that can be added to a biscuit cake.

What is needed:

• sugar - 1 cup;
• eggs - 4 pcs.;
• sah. powder - 100 g;
• drain. oil - 180 g;
• vanillin - 1 tsp.

Pound the eggs with the sugar until it is completely melted. Put this mixture on medium heat, heat slightly and stir constantly. When the mass has a sufficiently thick consistency, remove the pan from the stove so that it cools down.

Beat softened butter with powdered sugar. Combine both and add vanillin at the end. Ready cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.

Vanilla Cake Layer

A layer with the addition of natural vanilla will delight dessert gourmets with a delicate taste and aroma.

What is needed:

• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• milk - 1 cup;
• vanillin - 1 teaspoon;
• sugar - 1 cup.

Beat eggs, flour and 3 tablespoons of warm milk until they become a thick mass resembling a paste in consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.

While the milk is still hot, begin to slowly pour it into the egg-flour mixture, stirring constantly. Put it all in a pan with a thick bottom and return to the stove.

Do not forget to interfere - this is a very important point necessary so that the cream does not burn and that no lumps form in it.

When the mass acquires the necessary consistency, the layer can be considered finished.

Cooking with condensed milk

This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.

What is needed:

• condensed milk - 250 g;
• milk - 1 cup;
• flour - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• butter fatty oil - 100 g.

Put the saucepan on a slow fire and pour in the milk, adding flour and sugar along the way. Mix well to distribute the components completely. Cooking lasts until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn up and will be irreparably damaged.

Remove the pan from the stove and let the mixture cool. After that, add condensed milk and oil to it. Beat all this well with a mixer until smooth. For an additional flavor, various additives can be used. For example, a little cognac or any liquor that has a pronounced tasty smell.

Butter custard for Napoleon

What is needed:

• milk - 1 l;
• sugar - 2 glasses;
• eggs - 3 pcs.;
• drain. oil - 250 g;
• vanillin - 2 tsp;
• flour - 3 tbsp. spoons.

Pour flour and sugar into the pan and mix thoroughly. Then add eggs and vanillin to the mixture. Beat with a whisk all this into a homogeneous mass and make sure that no lumps form. Pour the milk into the pan with a thin stream while continuing to stir.

Turn on a slow fire on the stove and start cooking the cream. Pay attention to the fact that in no case should flour be burnt. As soon as the mass begins to boil (you determine this by the appearance of small bubbles), immediately remove the pan from the oven. When the cream has cooled to room temperature, add softened oil to it and mix until completely dissolved. After that, you can start to grease cake cakes.

Recipe for honey cake in milk

To prepare the cream for the honey layer, it is worth approaching with special sensitivity. This cake has a delicate and delicate taste, which gives it the filling.

What is needed:

• milk - 2 glasses;
• flour - 2 tbsp. spoons;
• sugar - 1 cup;
• butter fatty oil - 200 g;
• eggs - 2 pcs.;
• vanillin - 1 tsp.

Heat the milk in a pan, bring to a boil, and then cool it to an acceptable temperature. In another bowl, eggs, sugar, flour and vanilla are mixed. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing in the preparation of honey cream is that every housewife has the necessary ingredients at hand. Take a pan with a thickened bottom, pour milk there and add the sugar-egg mixture. Mix thoroughly and turn on a slow fire on the stove. After that, you can start to cook the impregnation. Do not forget to constantly stir the mixture with a spatula, in order to avoid the formation of lumps and until the necessary degree of density appears. Cake is better to coat with hot cream.

Chocolate Custard

What is needed:

• milk - 2 glasses;
• chocolate - 1 bar (100 g), cocoa - 4 teaspoons can be used instead;
• sugar - 1 cup;
• flour - 2 tbsp. spoons;
• eggs - 2 pcs.

Combine the eggs, a glass of milk and flour in a bowl. Stir until the mixture has a uniform consistency, but do not whisk. Otherwise, lumps will appear, which will then be difficult to get rid of.

Insert the second glass of milk into the pan along with sugar and a broken bar of chocolate. As stated above, you can use cocoa instead. Thoroughly mix the mixture, bring it to a boil and make sure that all pieces of the chocolate bar melt completely.

Half the hot mass from the pan is mixed with the egg and flour portion and whipped at a low speed with a mixer. Pour everything back and simmer until thick. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.

Protein

Protein custard can be called a universal filling for desserts. However, it does not take much time and energy during cooking.

What is needed:

• sugar - 1 cup;
• eggs (proteins) - 4 pcs.;
• water - ½ cup;
• lemon juice - 2 tbsp. spoons.

First, separate the whites from the yolks and beat them until thick. You can check the readiness this way: when you turn the bowl over, the squirrels will remain inside and not a drop will flow down.

Syrup from water and sugar is cooked in a pan. When he is ready, he will reach for the fork. Beat the whites at a low mixer speed and gently pour the sugar syrup into a thin stream. Then add lemon juice. You can add any flavor, for example, vanilla. Mix the cream for at least 10 minutes, so that it increases in volume and becomes very thick.

What is needed:

• sugar - 1 cup;
• milk - 1 cup;
• eggs - 2 pcs.;
• flour - 1.5 tbsp. spoons;
• vanillin - 1 tsp.

The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to mix until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.

With a thin stream, start pouring cool milk into the profiteroles cream so that no lumps form. Then pour it all into a saucepan and simmer until thick, without boiling.

The baked cake is recognized as the top of culinary art, a manifestation of special skill. And if everything is more or less clear with cake layers, then in the variety of recipes for cream creams for cakes it is much more difficult to navigate. In fact, everything is not so scary. Creams for cakes at home are not as difficult to prepare as it seems, it is worth mastering the basic recipes for cream for a cake - protein, custard, cream, cooking methods, and then experience and imagination will certainly connect.

Cream recipes for cake decorating

Protein cream for cake decorating

As a rule, sand cakes cover this airy, melting mass. It is also spread on top of berries on biscuits. It is very good to grate the grated cake with whipped proteins - just lay them between the filling and the upper grated layer of dough.

Protein Cake Cream Recipe

Proteins of 7 eggs (very chilled), 1 cup of powdered sugar, (you can also sand, but it will take more time to dissolve it), 2 tsp. lemon juice.

Beat with a mixer to a stable white foam for about 10 minutes, gradually adding speed and adding a little lemon juice.

Separate the proteins as carefully as possible. One accidentally falling drop of yolk can ruin the whole thing, not allowing you to reach a state of "fluffiness".

Homemade custard

It has a smooth, delicate texture and a truly royal taste, despite all its simplicity. Without it, it is impossible to imagine your favorite "Napoleon" or sweets based on honey dough. In addition, it goes well with ready-made cookies in cold cakes (those that do not require baking).

Milk Custard Recipe

Yolks of 2 eggs, an incomplete cup of sugar, 2 tbsp. l flour, 2 cups of milk.

Grind the yolks with sugar until crystals cease to be felt, add flour, mix thoroughly. Bring the milk to a boil. Do not stop stirring, pour milk in a thin stream in the egg-flour mixture. Put on a small fire the whole mass, boil until thick sour cream.

The fire under the pan should be minimal, and the stirring frequency should be maximum. Otherwise, the delicate composition may burn, and lumps form.

Butter cream

A favorite of children and enemies of girls on a diet, the oil cream is dense, cool, very tasty and nourishing. It goes well with biscuit and waffle cakes, as well as puff pastry. There are many housewives who prefer it to custard in the same "Napoleon". Ideal filler for eclairs, tubes and baskets.

Butter Cake Cream Recipe

1 pack of softened butter, 80 ml of milk, an incomplete cup of sugar, 1 egg.

Grate the egg with sugar. Put milk to warm and at the time of boiling pour in the egg-sugar mixture, stirring quickly. Reduce heat, boil for 1-2 minutes. Cool, beat with a mixer with butter.

Pour the cooled mixture into oil during whipping in small portions. If you add a lot, there is a danger of delaminating the mass, breaking its uniformity.

Variations of butter cream creams

The most famous varieties of the butter composition are with condensed milk (remember at least the popular waffle cake or the famous Anthill) and semolina, unchanged for Bird's Milk. The first is done quite simply: a pack of soft butter plus a can of condensed milk, cooked at will, is gradually whipped with a mixer.

Semolina Butter Cream Recipe

You will have to tinker a bit with decoy. Pour 3 tbsp. l cereals with two cups of cold milk, let’s swell, then boil the porridge. Carefully mash a pack of melted butter with an incomplete glass of sugar, add the grated zest from half a lemon and, continuing to beat, put the cooled semolina in small portions into this mixture.

Cream Sour Cream

Snow-white, glossy, slightly springy, giving a pleasant milk sourness, this cream has good soaking properties and is therefore recognized as the best for puff honey and sour cream or the beloved Zebra, Ginger and Bears in the North. Also, its taste is perfectly combined with berries, especially cherries and strawberries.

Sour Cream Cake Recipe

500 ml of chilled fatty sour cream (not less than 30%), 5 tbsp. l Sahara. Beat with a mixer in lush foam for 10 minutes.

Try to buy sour cream on the market: as fresh as possible and only cooked in a separator way (hand-picked may be bitter). Then the “wow” effect of the finished product is provided.

Lemon Cream Jelly Cake

This is, in fact, a very thick jelly, which when solidified takes the form of jelly. Spread it on cakes hot while it is liquid. Such a consistency is able to soak even a simple unleavened dough, and even in sand cakes it has no equal.

Lemon Cream Recipe

2 cups of water, 2 cups of sugar and the inside of 1 lemon boil for 5 minutes. Enter 2 tbsp. l starch, 2 crushed yolks and keep on fire, stirring until thickened.

Instead of lemon, you can take any fruits and berries to create a different taste every time. But when adding sugar, you need to take into account the fruit's own sweetness, so that the cream is not too cloying.

These are the main principles for preparing popular types of cream for homemade cakes. It’s easy to master them. And adding every time an interesting flavoring ingredient - coffee, cocoa, nuts, spices, alcoholic beverages - you can pamper your loved ones with new sweets at least every day.

A cream prepared at home can emphasize the taste of baking, whether it is sponge cake, shortbread or butter dough. Cream for a cake is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are added - for density and structure - gelatin, flavorings - for flavoring, natural dyes - for an attractive and vibrant look.

Using a cream, a homemade cake can not only decorate, but also interlayer cakes so that they are saturated and become soft and tender. As a rule, it is applied to the cake using a knife with a wide blade, but it is more convenient to use a silicone spatula for these purposes.

Using a culinary bag and various nozzles to it, you can apply cream decorations and make beautiful patterns on the top layer of the cake. In the absence of a cooking bag, it can be made from baking paper or a clean plastic bag. A conic (a tube in the form of a cone) is curled out of paper and gently fill the cream into it. Cut off the tip of the envelope (straight or angular cut, clove) and squeeze it onto the confectionery product, getting the necessary drawings.

Cream for cakes is a perishable product, and after it has been prepared, it is necessary to store it only in the refrigerator, no more than 38 hours.

Sour cream - for the preparation of cream based on sour cream, you need a product with high fat content of up to 30%, certainly only fresh. The product should be cooled, and when mixing sour cream and cream, the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but at the same time the tenderness and airiness of the mass will be lost.

Protein cream - chicken eggs are whipped with sugar for its preparation (ideally, powdered sugar is used). The delicate texture is perfect for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but such a cream is not recommended for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. Other ingredients are also present in the cream - sugar, flour or starch, aromatic additives and natural dyes. In the cooking process, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate the inner cakes, decorate the top layer of home baking, and fill baskets and tubes.

Butter cream - obtained by whipping milk or vegetable cream with icing sugar, it has a pleasant creamy - creamy taste, light and delicate in consistency, high nutritional value and light taste. Great for impregnating and decorating biscuit dough, but does not combine with puff and shortcrust pastry. The shelf life in the refrigerator is up to 32 hours.

Oil cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency; it is excellent for filling baskets, tubes, puff pastry products. This cream, as a rule, decorate the top layer of the cake using a culinary bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Cooking cream for decorating and soaking homemade cakes:

On the basis of a classic cake cream, you can experiment by adding additional ingredients to the mass to get a denser or vice versa lighter consistency, or to give the mass a new piquant taste. Original and interesting recipes for homemade baking cream.

Light and tasty with a pleasant vanilla flavor. It will take about 5 minutes to cook, and the food should be at room temperature.

Ingredients:

• Butter packaging;
• A bag of vanilla powder;
• 100 ml milk or light cream;
• 3 tbsp. tablespoons of powdered sugar.

Cooking Cream:

1. Bring the milk to a boil and cool a little, dissolving in it icing sugar and vanillin.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
   

   Instead of vanilla powder, you can use liquid extract, or three bags of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking cakes from biscuit dough, you will also like it as an independent dessert. The cream will ideally be combined with a cake prepared with fresh or canned fruits and berries, chocolate chips.

Ingredients:

• Sugar - 1 cup;
• A bag of vanillin;
• Cottage cheese - 500 gr.;
• A little fat cream - 100 ml .;
• Butter - 200g.

Cream preparation:

1. Before proceeding with cooking, the cottage cheese must be wiped using a fine sieve, then the consistency of the cream will turn out to be incredibly tender and airy.
2. Pour sugar and vanilla powder into a blender, add chilled butter sliced \u200b\u200binto pieces. Add cottage cheese and beat until smooth.
3. You can control the density and airiness of the cream by adding cream.
4. To prepare a dessert, cream must be whipped first, and do not mix them in a blender with cottage cheese, but gently mix with a silicone spatula into the mass.

To taste, the cream resembles a lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs - 3 pcs.;
• 3 lemons or 5 limes;
• Sugar - 150 gr.;
• Butter - 100g.

Cream preparation:

1. Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored peel is used, if the white part gets into, the cream will be very bitter.
2. Arrange the zest with a small stewpan, add sugar and mix the mass.
3. Squeeze the juice from citrus fruits and add to the zest, put the stewpan on the fire and heat. To make sugar dissolve faster, add 2 tablespoons of water.
4. Once the mass is heated and the sugar begins to dissolve add a little beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.