As you know, traditional cake or pastry cannot be imagined without cream. It allows you not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many types of creams. Fortunately, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer the question of how to make cake cream at home together. We will look at several recipes for preparing a coating for culinary products.

Cream cream "Pyatiminutka"

If you are thinking about how to make a cake cream at home without spending a lot of time and effort, then be sure to take this recipe into account. This culinary product prepares quickly and is perfect for cakes, pastry rolls and a wide variety of other baking options. So, we propose to find out what we need in order to make butter cream.

Ingredients

To prepare this delicious and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out to be more tender and less fatty), a bag of vanillin.

Cooking process

Creamy homemade cream is quite simple to make. So, first, you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and becomes pearlescent. This process takes an average of three to five minutes. However, in some cases, it may take longer. Please note that whisk the cream only with a mixer (not a food processor or blender) at the lowest speed. As a last resort, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished butter cream will be tender, fluffy and airy, with a light vanilla aroma. It will be a great addition to a wide variety of cakes and pastries.

How to make lemon cream?

If you want to pamper your household or guests with pastries with an original taste, then be sure to take this recipe into account. Moreover, cooking using it is not at all difficult. Overall, the lemon cream recipe can be said to be very reminiscent of the classic custard. Only citrus juice is used here instead of milk. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.

Let's go to cooking

Combine egg yolks with sugar and salt in a deep bowl. Beat with a mixer until the mass turns white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then we squeeze the juice out of the citrus fruits, filter and also pour into a bowl with the rest of the ingredients. Mix everything well. Then we put our future cream in a water bath. After the mass heats up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, remembering to stir it regularly. Then we tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. We put it in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can coat your prepared culinary product with it.

Curd cream recipe

If you follow the figure, but still cannot resist delicious cakes and pastries, then try replacing the standard creamy or custard cream with a curd counterpart. It is less high-calorie and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of curd, 200 milliliters of 33% cream, three quarters of a glass of granulated sugar.

Cooking curd cream

The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly, and then beat it with granulated sugar in a deep bowl. Put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. The most delicious cream is ready! Bon Appetit!

How to make cake cream at home: biscuit cream recipe

If you are planning to make a biscuit, then this light, delicate and airy cream will go well with it. To make it, you only need two products: a can of condensed milk and butter (180 grams). The process of making the cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, add the condensed milk a little at a time. We continue to beat the mass until smooth. The biscuit cream should be airy and strong. It fits perfectly into baked goods, retains its shape and adds flavor to the main culinary product. Bon Appetit!

Classic custard

One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for its preparation. We offer to start with a classic recipe, which many housewives use to spread the cakes of the Napoleon cake, beloved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.

Combine eggs, flour and granulated sugar in a small saucepan. We grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a mixture of uniform consistency. We put the saucepan over medium heat. Bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add a little warm butter to the already cooled cream and beat well with a mixer. The mass should be light and airy. The custard cream is ready! You can use it for Napoleon or other culinary products. Bon Appetit!

Protein custard

For the preparation of protein cream, egg whites, whipped with granulated sugar or powdered sugar, are used. It can be made both raw and custard, and a variety of additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or ordinary granulated sugar, 30 ml of water and one teaspoon of lemon juice.

Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very easily. You need to scoop up the syrup with a teaspoon. If the liquid flows down in a thin trickle, similar to a thread, then the syrup is not yet ready. If the jet is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable and you won't be able to cover the cake or pastry with it.

We continue cooking. Beat the precooled egg whites until thick. Then gradually we begin to pour hot syrup into them, while not ceasing to beat. After pouring in all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. The custard protein cream is ready! It is best used to cover cakes and pastries on top.

So, today we figured out how to make cake cream at home. Of course, the variations of this culinary product are not limited to the recipes we offer. Plus, you can always experiment with the ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.

Recipes for making cream and other confectionery decorations

cream for cake decorating

20 minutes

300 kcal

5 /5 (4 )

We all come from childhood and remember how our grandmothers and mothers, preparing something delicious for us, put their kindness and a lot of love into baked goods. But in appearance, the desserts of our relatives and loved ones could not compare with store-bought pastries. Today, experienced housewives put a lot of effort into mastering the skill of decorating confectionery. In this article, we will look at how to prepare a suitable cream for decorating a cake or other baked goods.

Cake decorating cream: basic requirements

All creams are culinary creations of incredible taste. They are also characterized by: high calorie content and plasticity. Having a variety of accessories in your kitchen "arsenal", you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.

The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe the sanitary and temperature regimes.

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

• For the manufacture of the mass, you should take only dietary eggs and exclusively fresh products.
• The cream must be used within a strictly defined time frame after its preparation.
• It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are already unsuitable for decoration.
• Store the cream only in the refrigerator at temperatures up to 6 ° C.
• Cream desserts and decorated cakes should be consumed in no more than two days.

Types of cake decorating creams

There are many recipes and technologies for making sweet creams, but there are five basic groups.

Oil

Butter cream is the most stable and can last longer than others. It is based on natural butter with the highest percentage of fat content. You can cook it in milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with adding freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.

These ingredients give a certain "zest" to oil creams. You can start decorating your cake immediately after making the cream or after a while, depending on its composition. You can store it in the refrigerator from one day to several days.

Protein

It is based on egg whites, beaten with sugar or powder. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

The custard can be prepared in a bain-marie or in a heavy-bottomed saucepan. Personally, I use the first option. My grandmother taught me how to do it, and I do not worry that the mass may inadvertently burn. This cream also does not last long. If you need to preserve it for several hours, then tightly cover the container with the cream with cling film and send it to the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out to be unusually tasty, light, airy and tender. You need to use only chilled cream with a fat content of 33% and 35%, in which case it will rise well. In the process, eggs, gelatin, various fruit and berry additives can be added to the cream to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour creamy

Also delicious as creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat is not suitable for cream, because it simply will not beat.

Before cooking, it must be cooled so that the cream whips well, and its consistency remains stable. Sour cream is best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.

The cake, found in South Africa, has been preserved for 100 years thanks to the cognac impregnation.

How to make buttercream for cake decorating at home

Let's consider how to cook the above masses, so that later they can decorate a homemade cake. It is the butter cream that is most popular. Thanks to its inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With it, you will make a real masterpiece!

Remember that your cake decorated with buttercream can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the medium of a given mass is responsive to the reproduction of bacteria.

Ingredient List

All ingredients can be found at any grocery store:

Step by step recipe with photo

1. Start by letting the oil sit at room temperature to soften. Separate the whites from the yolks and refrigerate briefly.
2. Fill a saucepan or thick-walled bowl about a quarter with water and place on the stove. I am using a multicooker in Steam cooking mode. Whom it is more convenient. The main thing is to make a steam bath.
3. Put the chilled egg whites and all the sugar in a separate bowl.
   
4. Stir the proteins with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl in a steam bath. The granulated sugar will dissolve and the proteins can be set aside to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanillin and citric acid there.
   
7. You will have to beat it for a long time until a characteristic track appears on the surface, which keeps its shape and does not spread.
   
8. Gradually spread the softened butter in small chunks. Try to do this quickly without stopping the whisking process.
   
9. If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with the whipped protein cream.
10. As soon as the mass begins to shine, it will be a warning of its readiness.
    
11. A wonderful cream is ready! Now you can fill a pastry bag with them, put on the necessary attachment and start decorating the cake.

I advise you to watch a video of making butter cream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food colors and even freezing. You can decorate your dessert with such an oily mass and cake under mastic or protein cream.

Protein-oil cream for cake decorating
Butter cream with proteins
4 proteins
200 grams of sugar
icing sugar 150g
5 grams of vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a water bath.
Water should not touch the bowl
The sugar-protein mass must be heated, stirring continuously with a whisk, until the mass is slightly heated and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them against each other, you should not feel the grains of sugar between them, remove the bowl from the water bath.
Whisk the whites until dense peaks (10-15 minutes)
Add citric acid.
As the whites are whipped, add one piece of butter to the protein mass, whisking continuously with a mixer.
Oil should be put in so much until the mass thickens and gathers in a lump, a relief pattern from the corollas.
When you start adding the first pieces of butter to the cream, the cream will first become liquid, but with each addition of butter and further whipping it will thicken.
At the end, add 150g icing sugar to help stabilize the cream.
This cream tolerates dyes, freezing very well and does not melt as quickly as just butter cream.
This cream can be used to make a cake with mastic or protein cream.
This cream can be used to decorate a cake.
The protein-oil CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14: 02: 30.000Z

How to make protein cream for cake decorating at home

The protein mass is a light and gentle delight. The main thing is that it does not contain fat at all. In addition to the fact that incredibly beautiful decorations for desserts can be created from such a mass, it can be eaten as a full-fledged delicacy!

Ingredient List

The protein mass according to this recipe is also very cheap. You will need:

• 5 pieces. chicken eggs;
• 300 g granulated sugar;
• 2 tbsp. l. gelatin;
• 1 tsp citric acid;
• 135 ml of boiled water.

Step by step recipe with photo

To quickly and easily extract the whites from the egg, pierce the shell of the whole egg with a thick, sharp needle. The whites will flow out through the resulting holes, and the yolks will remain inside the egg.

• Watch your proteins closely. They should not get any fat or yolk. Otherwise, they will beat badly and will not rise.
• Refrigerate all ingredients well. Plus, the whipping container should also be cold.
• To make the whites stronger, you can add a pinch of salt or a few drops of lemon juice to them.
• The tools and utensils used must be absolutely clean, degreased and dry. Remember that even one small drop of water can prevent the whites from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, only this time for a protein cream, for decorating a cake. It is distinguished by its simplicity and remarkable result. You should definitely have a thick and lush protein mass, which you will use to decorate your delicious pastries.

How to make protein cream for cake decorating recipe The secret of cooking deliciously and quickly

How to make cake cream? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cake cream recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We look carefully at our video recipe for how to make cake cream and you will get everything deliciously quickly and easily at home.
We are also looking at recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from the dough https://goo.gl/ZtROYD
Festive and delicious food: https://goo.gl/I9PPfz
Music:
The song "Carefree" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ # find your recipe # tastier you didn't # tastier you didn't

https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg

2016-05-22T08: 50: 32.000Z

How to make a custard for decorating a cake at home

I suggest you try to make the classic version of the custard. It is very easy to prepare and, most importantly, is suitable for any type of cake. They can soak the cakes and make decorations. If you are a novice hostess and are looking for which simple and quick cream for decorating a cake is best, this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, blemishes and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the leftover product can be frozen in a container with a lid or served as a separate dessert. It can be garnished with fresh berries or fruit wedges.

Ingredient List

To make a classic custard, you need the following ingredients:

• 350 ml of milk;
• 100 g sugar;
• 230 g butter;
• 3 g salt;
• 1 packet of vanilla sugar
• 30 g starch or flour;
• 2 pcs. eggs.

Step by step recipe with photo

Video recipe for cake decorating cream

By the way, this is the very recipe for the classic custard. The video looks interesting, since everything is thoroughly explained by a cute grandmother, whom it is pleasant to watch and interesting to listen to.

Custard - Classic Recipe from Grandma Emma

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How to Make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are popular all over the world. Custard is a patisier, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling puff pastry tubes and the like. You can find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - recipe with photos and videos. Granny Emma shares a Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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website → https://www.videoculinary.ru
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In many of our video recipes, we use music by composer Daniil Burstein
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2015-10-06T13: 56: 21.000Z

How to make buttercream for cake decorating at home

Homemade cake decorating creams can be very different. The only thing that unites them is impeccable taste. But from my own experience, I can say that the incredibly delicate and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes for icing and creams. I guarantee that if you do everything correctly according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before making butter cream cake decorations, you should tell the beginners what kind of cream to use. Two types are suitable for decorating baked goods: vegetable and natural.

Vegetable cream Is an emulsion of vegetable oils and fats, as well as stabilizers. The taste of such a product is very similar to natural. The plant analog is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can make three liters of whipped foam to decorate the cake. Such cream is produced in containers with attachments convenient for decorating. You can often find them in the markets - whipped cream in a spray can.

Natural cream- the product is very high-calorie, fatty with a rich milk taste. They are white or with a slightly yellow tint. Only those whose fat content exceeds 30% are suitable for decoration. Less fatty ones either cannot be whipped, or they will fall very quickly. They are less airy, unlike vegetable ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put forward in their favor - these are taste and usefulness, as opposed to the low-calorie plant analogue.

Don't get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, it is an emergency help for the hostess, when there is simply not enough time to tinker with a natural product. This cream does not use sugar and therefore has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of baked goods. Powdered sugar can be added to the cream, thus sweetening the confection.

Competing with natural whipped cream as a decoration for homemade baked goods is perhaps beyond the power of the other masses described. As soon as you are thinking of baking and decorating a cake with whipped cream at home for the first time, I advise you to choose a commercial product. The packaging will indicate the percentage of fat and the shelf life of the cream.

The ideal option should not contain anything else in its composition, except for the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market, you can buy a product of 50% fat or more from grandmothers, only you cannot get a high-quality cream from it. Based on the recipe, whipping will give you natural butter, not whipped cream. The optimal percentage of fat content of cream, which, after whipping, are suitable for decorating baked goods, is 30-40.

Ingredient List

To create a creamy mass you will need:

• 200 g cream;
• 2 tbsp. l. sugar or powder;
• 2 tsp vanilla extract.

Step by step recipe with photo

Video recipe for cake decorating cream

CREAM FROM CREAM stable, perfect for all types of baked goods.

EMERALD biscuit roll with butter cream - soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy CREAM - SOUFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake the HEDGEHOG ON THE POLYANKE. https://www.youtube.com/watch?v=H8-BcZK75ew

https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg

2015-12-27T03: 23: 39.000Z

How to make sour cream for cake decorating at home

Summer and berry season are just around the corner, so many housewives will not resist the temptation to bake a sponge cake or roll, decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes, they will settle, and sour cream will not beat up with sugar like that. Therefore, the simplest and most reliable way of a tasty way out of the situation is a cream of sour cream and butter. Its consistency turns out to be quite thick and at the same time light. It has incorporated all the positive aspects of whipped cream and classic butter mass.

Ingredient List

• 200 g of fatty butter;
• 200 g icing sugar;
• 1 g vanillin;
• 400 g of fatty sour cream.

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

In this recipe, you can vary the proportions as you like. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. Milk must be added to the finished thick mass in the process of whipping, literally in a tablespoon. This can be continued as long as the mass can take liquid without "whims", while not stratifying.

Also, to add originality, condensed milk or fruit syrups can be added instead of sugar. Experiment with cocoa, egg yolks, cognac, or rum. The creamy variations turn out to be very dignified and interesting.

Video recipe for cake decorating cream

The simplest products, minimum time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out to be incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Creamy cream for the cake. How easy it is to make a thick and delicious cream.

This cream is prepared in just 10 minutes from the simplest products, and you get a very tasty, thick and airy cream that can be used to decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh sour cream overnight)
butter - 180 grams (1 pack)
icing sugar - 1 glass
vanillin on the tip of a knife
1 glass = 250ml

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20 minutes

284 kcal

4/5 (4)

There are a huge number of good recipes for a variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which you soak the cakes. It is he who gives this or that taste and creates a mood for your cake. In essence, a cream is an elegant fluffy mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition. They are coated with biscuit cakes and decorated with cakes.
Today I will show you nine of the most common, easy to prepare biscuit cream recipes and you will determine which cream is better and more suitable for the interlayer of your next sponge cake.
All recipes are different in composition, and each of them exists in several, if not in dozens of options. I will offer you the most simple and versatile. If you are not immediately going to use the prepared cream, store it no more than two to three days in the refrigerator, as this whimsical product deteriorates very quickly.

Chocolate cream recipe

One-liter saucepan, bowl, whisk or mixer.

The recipe for this chocolate cream with condensed milk is simple as day and at the same time terribly delicious. On this link you can also read another version of how to prepare - chocolate cream for the cake -. I would like to warn everyone who scrupulously follows their figure, the cream contains a large number of calories.

To properly prepare chocolate cream according to my recipe, choose only high quality condensed milk. You will need the yolk of a fresh chicken egg, remove the oil from the refrigerator ahead of time, it should be soft.

Banana cream for sponge cake

It will take time: 10 minutes
The resulting portions are: 6-7 (one small cake)
To prepare the cream you will need: bowl for mixing ingredients, blender.

• 2 medium bananas;
• 350 grams of sour cream;

• 4 tablespoons of powdered sugar;
• h. a spoonful of lemon juice.

Another easy-to-prepare biscuit cream is banana cream with sour cream. The banana cream sponge cake is one of my child's favorites. I believe that it is ideal for children's parties and not only. Read here how to make - Banana Cake Cream - another of our original recipes.

We start cooking, remember that the sour cream for the cream should be chilled, fresh from the refrigerator.

Curd cream for biscuit cake

It will take time: 20 minutes
The resulting portions are: 12 (1 cake)
To prepare the cream you will need: a desire to make a wonderful cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind the curd lumps by grinding, if not, then you can do it).

• 450 grams of fatty cottage cheese;
• 1 pack of butter;

• 150 grams of sugar;
• vanilla sugar - 1 tsp.

To make Banana Cottage Cheese Cream for Sponge Cake, add one medium banana, peeled and blended to our recipe, and whisk.
Follow this link to read our other easy way of making — Custard Cake Cream —.

Sour cream recipes

Sour cream custard

It will take time: 30 minutes
The resulting portions are: 10 (medium cake)

• 250 grams of sour cream with a high percentage of fat;
• half a glass of sugar (100 g);
• 200 grams of butter;

• a few tablespoons of flour;
• a bag of vanilla sugar;
• one chicken egg.

Sour cream cream with condensed milk

It will take time: 15-20 minutes
The resulting portions are: 10 (medium cake)
Kitchen utensils: a ladle for mixing and boiling cream, a whisk, a bowl for mixing ingredients.

• 400 grams of high or medium fat sour cream;
• a third of a can of condensed milk;

• a tablespoon of a skate;
• a tablespoon of lemon juice.

If you decide to make a delicious sour cream for a biscuit cake, then take a fat sour cream. One more condition, it must certainly be cold. I will tell you how easy it is to prepare two types of sour cream for a biscuit cake: sour cream custard and sour cream cream with condensed milk.
First, sour cream- this is a very thick cream, it is used when you need to grease thick cakes. The cream will not fail under their weight. The custard cream must be used immediately after preparation, otherwise you will not be able to work with it.
Second, cream for a biscuit cake made of sour cream with condensed milk on the contrary, it is liquid. Dry, not very thick biscuit cakes are impregnated with it. Here's how to cook. Note that the butter for cream 1 and 2 should be soft.
The most delicious sour cream custard for a biscuit cake is prepared like this:

Cooking sour cream for biscuit cake with condensed milk. The whole process of making this cream is to continuously beat the sour cream with the rest of the ingredients.

Sour cream for a biscuit cake is also prepared with gelatin, here read our one more recipe, how you can simply cook it and, in fact, whole yourself.

Condensed milk cream for biscuit

15 minutes
The resulting portions are: 6-7 (small cake)
Kitchenware: bowl for mixing the ingredients for the cream, mixer or whisk

• can of condensed milk;
• 200 grams of butter;
• a bag of vanilla sugar.

To properly prepare condensed milk cream for biscuit at home, buy condensed milk of exceptionally excellent quality. The second condition: remove both condensed milk and butter from the refrigerator in advance, because they should be at room temperature, the butter should be soft.

Probably, this is the simplest cream for a sponge cake, and anyone can cook it if they wish. You just need to do a little work with the mixer. Add a little lemon zest or a spoonful of your favorite liqueur, if desired.

How else can you cook and read by following this link.

Butter cream for biscuit cake

It will take time to cook: 30 minutes
The resulting portions are: 12 (1 cake)
Kitchenware: a ladle for making syrup, a bowl for mixing cream components,
mixer.

• 300 grams of butter;
• one and a half glasses of sugar;
• half a glass of heavy cream;

• 2 tablespoons of a skate;
• a bag of vanilla sugar.

This buttercream variant is delicious and perfect for a sponge cake. It keeps its shape perfectly. It is convenient for them to coat the cakes and form the top layer of the cake, because our butter cream will not spread. It should be thick and fluffy at the same time. Prepare the oil, as usual, in advance, it should be soft. We will prepare a butter cream based on creamy syrup with cognac.

Lemon sponge cake cream

It will take time to cook: 30 minutes
The resulting portions are: 12 (1 cake)
Kitchen utensils: grater, liter saucepan or ladle, bowl, mixer or whisk

• two medium lemons;
• two eggs;
• half a glass of sugar;

• 50 grams of fatty plums. oils;
• a bag of vanilla sugar.

Now I will tell you how you can make awesome lemon cream for a biscuit cake.
This is a variation on the classic English lemon dessert, but there is not much sugar and little oil, so the cream is relatively low in calories and gives the biscuit a delicate sourness.

Here you can read another recipe for how to cook.

Sometimes for the preparation of some kind of pastry, we are looking. But, at the same time, we want to make a super dessert. Here, baking creams will help us.

Fast cream

Sometimes there are times when you urgently need to make a cream, or make a quick sweet fudge. That is, in a matter of minutes you need to get a finished product, and this recipe will help you with this.

Ingredients:

Condensed milk - 4 tablespoons.
Cocoa to taste.

Preparation:

Put the condensed milk on a plate, pour out the cocoa, you need to take into account that the larger the amount of cocoa, the thicker the cream will be and the more “chocolate” the taste will be.
Stir the condensed milk and cocoa thoroughly and gently until you get a homogeneous mass of the same consistency.
Serve as a fondant for cookies, muffins, if you add oils to the cream and mix, then they can be greased with cakes.

Custard

Delicious airy cream that is perfect both for filling eclairs and for any berry and fruit pies. Simple baking creams always help out in difficult situations.

Ingredients:

Milk - 500 ml
a glass of sugar (200 grams)
50 gr flour
four yolks
a bag of vanillin

Preparation:

Grind the yolks with vanilla, sugar and flour.
Boil milk.
Remove it from heat and stir in the egg mixture. Put on fire again and cook over very low heat, stirring occasionally.
The cream is ready when it thickens.

Honey cream

An amazing combination of aromatic sweet honey, soft butter and exquisite taste of walnuts - a truly versatile cream.

Ingredients:

Table. spoon of honey
icing sugar - 100 gr.
juice of half a lemon
one yolk
walnuts - 100 gr.
drain. oil - 100 gr.

Preparation:

Soften butter, add sugar, yolk, honey, lemon juice, beat everything until thick. Introduce nuts. Cool the cream before applying to the cake.

Condensed milk cream

A classic baking cream that is suitable not only for any sponge cake, but also for cakes, baskets and nuts that children love so much.

Ingredients:

Butter - 200 gr.
two yolks
vanillin (liquor can be used)
condensed milk - 100 gr.

Preparation:

Soften the butter (do not melt!), Beat with condensed milk, add the yolks, without stopping whipping the cream, add vanillin or liqueur. Chopped walnuts can be added to condensed milk cream.

Cream of cream

The most delicate, airy cream is an excellent cake decoration, but it can also be an independent dessert if you add, for example, fresh berries.

Ingredients:

A glass of cream (better than 35%)
10 gr. gelatin
vanillin
half a cup of powdered sugar

Preparation:

Place the cream in a container in very cold water, beat until the foam adheres firmly to the whisk. Slowly add powdered sugar, vanillin, pour in gelatin, previously soaked for about 20 minutes and dissolved in a water bath. Beat all together for about 15 minutes.
To make the creamy cream strong, you need to whip just before applying to the cake, gradually increasing the speed.

Chocolate cream

Wonderful chocolate cream is amazing in that it remains soft and juicy, and at the same time does not spread, so it is great for pastries and cakes. We offer the most popular options for making chocolate cream.

Ingredients:

Chocolate (any, both black and milk, and white) - 200 gr.
milk or cream - 100 grams
oil drain. - 20 gr.
two yolks or a can of condensed milk (depending on the cooking option)

Preparation:

So, the main recipe: melt chocolate in a water bath, add butter and milk. Then you can add whipped yolks (such a cream will be more fluffy) or condensed milk (for those who appreciate a rich taste). Boil the mass until thick, without ceasing to interfere.

Butter cream

Whipped cream is often called “creamy”. However, in the classic recipe, fresh, delicate oil is taken as a basis, which is mixed with various ingredients, turning into a delicious treat.

Ingredients:

Powdered sugar - 300 gr
cognac - 2 table. spoons (can be replaced with dessert wine)
oil drain. - 500 gr.
vanillin

Preparation:

Soften the butter, beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can take sugar, but the cream will not be so tender with it) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.

Curd cream

Like any other cream, curd cheese involves a lot of cooking variations. We offer you a recipe for a classic base, which you can optionally supplement with nuts, berries, raisins.

Ingredients:

Cottage cheese - 400 gr.
sugar - 100 gr.
egg yolks - 4 pcs.
nuts, raisins, berries (to taste)
vanillin

Preparation:

Mix the yolks with sugar, grind well. Rub cottage cheese through a sieve, mix with yolks and sugar, berries or nuts. Add whipped cream to the mixture.
Options for making curd cream: with butter (200 gr., Instead of cream) or with gelatin (in the event that you plan to store the cream for some time).

Sour cream

This cream is very unstable, so it is used mainly for making cakes. It is very good in quality - the cake becomes soft and juicy in almost a few minutes.

Ingredients:

Two glasses of sour cream (35% fat)
a glass of sugar
vanillin

Preparation:

Sour cream is prepared very simply - sour cream is mixed with sugar, this mass is whipped very well, at the end vanillin is added. It is recommended to coat the cakes immediately, until the cream has settled.
You can add berries, jam, jam, nuts to the cream - to taste.

Classic custard

Custard is always obtained even by novice housewives. Delicate, very easy to prepare, the cream goes well with cakes, pastries, eclairs, baskets and other sweets.

Ingredients:

Two eggs
a glass of sugar
two glasses of milk
three table. tablespoons of flour

Preparation:

Stir in a glass of milk, flour and eggs. In a separate bowl, combine the second glass of milk with sugar, bring to a boil over the lowest heat, not forgetting to stir continuously. Pour milk with eggs and flour into this mixture, as soon as it boils, turn it off, without ceasing to interfere. The cream is ready when it thickens.

This recipe is classic; there are many variations of it in cooking. For example, you can add 2 tables. spoons of coffee or brandy, vanilla.

Transdanubian apple cream

Do you want something special, unusual and tasty? Besides, did you pick apples at the dacha? Try the Danube baking cream - an original delicacy from the Hungarians!

Ingredients:

165 g apples
50 g sugar
1 egg
15 g almonds
40 g cream

Cooking method:

Peel the apples, chop, simmer with water, wipe. Take the egg, separate the white from the yolk, beat. Combine apples and sugar, add protein and beat. Then the dish must be cooled. Serve, lay out the cream in a pyramid shape, garnish with almonds. Whipped cream must be served separately.

Simple glaze

Classic white glaze for cakes, shortbreads and rum babas.

Ingredients:

A glass of powdered sugar
lemon juice

Preparation:

Pour the powder into a bowl, add lemon juice to thicken the mixture. The glaze hardens quickly, so use it immediately after preparation.

Orange cream

Serves 4:
3 yolks
150 g icing sugar
juice of 3 oranges
2 pieces of gelatin (optional)
2 tsp flour
0.25 l heavy cream

Cooking method:

Grind the yolks with icing sugar, flour and orange juice. With continuous stirring, cook a not very thick cream and cool it. Dissolve gelatin in warm water, stir thoroughly and add to the cream. Then add half of the whipped cream, put the cream in a compotite, garnish the top with slightly sweetened whipped cream and place in the refrigerator. Can be garnished with orange slices.

Finishing cream (from condensed milk).

Ingredients:

250 g butter
1 cup of condensed milk
1/3 vanilla sugar powder
1 tea a spoonful of liquor

Cooking method:

Unsalted butter is kneaded in a bowl and ground to white. Condensed milk is poured in small portions (no more than one teaspoon) into mashed butter, without ceasing to beat the mass with a spoon, vanilla sugar and liqueur are added to the finished cream. This cream can be made with the addition of coffee or cocoa.

There are many recipes for making creams for cakes, pastries, rolls. Here are more recipes for creams, which include such a useful product as honey.

Cream caramel.

For cooking we need: 100 g honey, 250 g butter, 150 g sugar, 200 ml milk, 3 tbsp. tablespoons of flour, 100 g of black coffee.

Pour sugar into a small saucepan and cook over low heat until caramelized. We make sure that the sugar does not burn, and the caramel turns out to be a pleasant yellowish color. Mix the flour with coffee and milk, gradually pour the mixture into the caramel, stirring constantly, bring it to a thickener over low heat. Cool the mixture and add butter, pounded with honey, to it. And now beat the mixture until creamy and soak the cakes.

Egg cream.

To prepare it, take: 1 tbsp. a spoonful of honey, 250 g of butter, 4 eggs, 150 g of sugar, 30 g of chocolate.

In a steam bath, beat eggs with sugar and chocolate until thick. Mix honey with butter and gradually add them to the cooled egg mixture. Beat everything until smooth.

Nut cream.

We need: 1 tbsp. a spoonful of honey, 100 g of butter, 100 g of icing sugar, 1 yolk, nuts, lemon.

Rub butter with sugar, honey and yolk. Add ground nuts and lemon juice. Beat the mass until foamy and cool.

But what kind of creams can be prepared for rolls.

Chocolate cream.

To prepare it, we need: 120 g honey, 120 g butter, 3 yolks, 60 g chocolate, vanilla sugar, nuts, cinnamon.

Mix honey with vanilla sugar, cinnamon and yolks, add chopped chocolate and gradually stirring, keep on low heat. When the chocolate is melted and the mixture thickens, remove it from the heat. Add butter and nuts to the warm mixture, beat well and cool for at least half an hour.

Vanilla cream.

We need: 1 tbsp. a spoonful of honey, 80 g of butter, 200 ml of milk, 2 yolks, 1 tbsp. a spoonful of corn flour, vanillin.

Mix yolks with vanilla and corn flour, beat well and put on low heat. Cook, stirring constantly, until the mixture thickens. Separately grind honey and butter, add it to the warm mixture and beat until foamy.

Custard Cream

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

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

Chocolate cream for cakes and muffins

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

In a small bowl, combine the powdered sugar and cocoa and set aside.
In a large mixing bowl, beat the butter lightly (a few seconds).
Add little by little the powdered sugar with cocoa and milk, whisking until smooth, then add the butter
Add vanillin, beat until creamy.

Curd cream

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

We start by soaking the gelatin in cold water. For about half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. By the amount of sugar, be guided by your taste. For those with a sweet tooth, like me, all 150 gr. put.
Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolving, cool to room temperature, you can also use a bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the curd in a few portions and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, pastries.
The finished product with such a cream must be refrigerated for several hours for it to set.
Bon Appetit!!!

Delicious lemon cream
2 lemons
2 eggs,
40 g butter
100 g of sugar, and a little vanilla if desired.

We clean the lemons from the peel (part of the zest can be rubbed on a fine grater and added to the cream for the smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. Let's try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you do not like the zest or just want absolute uniformity of the cream, then let the cream stand for 20 minutes, and then strain it - then the unnecessary zest can be thrown away, and your cream will be the most delicate.
Pour the yummy into a saucepan, add oil and cook until thickened, not forgetting to stir. We pour it into jars, tie the bows and enjoy!

Simple curd thick cake cream

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

Beat the softened butter with powdered sugar and crushed vanilla sugar until whitening. Add condensed milk in several portions, whisk thoroughly at maximum speed. Add cognac at the end.
Rub the cottage cheese through a sieve into the finished cream.
Beat.
"Custard"

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

1. Combine flour and eggs in a saucepan until the lumps disappear.
2. In another saucepan, boil the milk and sugar, remember to stir.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a low heat, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!
5. 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.
Ganache cream

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

This is a classic recipe, but I have it with digressions, tk. didn’t find 30% cream and 20% didn’t thicken. I had to get out, but I will say that the cream in the end turned out to be just gorgeous.

Pour the cream into a saucepan and, without boiling, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the butter, remove from heat and cool. If the cream is fat, then after the mixture hardens, you just need to whip it and you get a thick chocolate cream. But this did not happen for me, so I added gelatin and only then the mass froze.
In consistency, it was sticky for a cake, so I added another 100 g of soft butter and beat.