Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The filling of the dessert has a huge impact on how it ends up. Most of them are perfect cream of cream, which is whipped with sugar or powder, sometimes adding gelatin. There are many recipes for making this sweet treat. Butter cream, plain or chocolate, will make any confection that you are going to serve to the table perfect. Find out how it's prepared.

How to make buttercream

First, you should talk about how the finished product should look in the photo. Butter cream is a lush, tender and light mass. By itself, it is very pleasant, but various additives can improve the taste. The structure is such that it can be used both for soaking cakes and for decorating products with a syringe and curly molds. The mass can be whipped, custard, with gelling components.

What cream is best for whipping

On sale you can find the product fresh, dry, canned, and even fat-free. Not all cream is equally good for whipping. When choosing which to use, follow these tips:

1. Cream with less than 30% fat will be very hard to whip. The higher the fat content, the thicker the mixture will be.
2. Well whipped natural product. When buying cream, study the composition. There should be no thickeners, palm oil, stabilizers, other additives.
3. Only a fresh product beats well. If they have been stored for several days, they can exfoliate. The same applies to refrigerated products.

How to whip cream for cream

In order for the mass to retain splendor and not fall off, the products should be skillfully processed. This is done in several steps:

1. Cool the cream to a temperature of 5-7 degrees. Just do not put them in the freezer so that they do not begin to exfoliate.
2. Pre-cool the dishes and the whisk with which you will beat.
3. Pour the dairy product into a container. Stir.
4. Start whipping the cream at the lowest speed of the mixer. Gradually move to medium.
5. The dish is ready when the whisk marks do not spread, and stable peaks form on the surface.

Why is the cream not whipping?

Some housewives are faced with a situation where the product does not begin to thicken, no matter how much effort is put into this. The mass does not become airy, but only exfoliates into oil and whey. There may be several reasons for this phenomenon:

1. The cream is not fat enough.
2. The product is slightly chilled. In order for it to beat well, it must be kept in the refrigerator for a certain time. Sometimes they even cool the bowl in which they will beat, and the whisk. It is important to pay attention to the fact that it is impossible to refreeze the product in any case, otherwise it will delaminate.
3. Sugar was added to the mass too early.
4. Mixer attachments are incorrectly selected for whipping.
5. The product is not natural, made with vegetable oils and other impurities.

cream cake recipe

There are many ways to make mass for desserts. It can be whipped, custard. The taste characteristics of creams also vary. Depending on what components you add, it can get vanilla, chocolate, fruity, caramel notes. Check out some good cream recipes. Among them, there is sure to be one that suits you perfectly.

Classic with powdered sugar

• Cooking time: quarter of an hour.
• Servings: 2 persons.
• Calorie content of the dish: 118 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

Lush creamy mass is used as the basis for the manufacture of many desserts. They make cakes, pastries with it, decorate ice cream, cupcakes. Making a traditional fresh cream cream according to a basic recipe is very easy, but it is preferable to use it right away. This product is not subject to storage. According to the instructions, vanillin should be added to the creamy mass, but if you do not like it, you can exclude it.

Ingredients:

• powdered sugar - 25-30 g;
• cream (30-33 percent) - 0.25 l;
• vanilla sugar - a quarter of a teaspoon.

Cooking method:

1. Mix powdered sugar and vanilla.
2. Cool the dairy product strongly and start beating with a mixer at the lowest speed, gradually increasing it.
3. When it starts to thicken, gently fold in the powder.
4. If the mixture holds its shape and peaks, stop beating.

From mascarpone

• Cooking time: 35 min.
• Servings: 2 persons.
• Calorie content of the dish: 127 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

Mascarpone is a soft cream cheese that is great for making dessert creams. Using the classic recipe, you will get an airy homogeneous mass with a light aroma of fruit liqueur and a pleasant taste. Ready-made cream is perfect for desserts, both with classic cakes and with brown ones. Learn how to cook it.

Ingredients:

• mascarpone cheese - 0.25 kg;
• fruit liqueur - 35 ml;
• homemade cream - 0.2 l;
• vanilla sugar - at the tip of a knife;
• powdered sugar - 100 g.

Cooking method:

1. Place the cheese in a deep bowl. Mash with a fork.
2. Pour in half of the powdered sugar. Stir.
3. Add liqueur and vanilla sugar.
4. Beat very cold cream with a mixer with the remaining powdered sugar until stiff peaks form.
5. Pour the mixture into the cheese mass. Beat, gradually increasing the speed.
6. Use the mass when it becomes completely homogeneous.

"Cream with condensed milk"

• Cooking time: 35 min.
• Servings: 4 persons.
• Calorie content of the dish: 214 kcal (100 g);
• Purpose: dessert.
• Cuisine: French.
• Difficulty of preparation: below average.

The creamy mass with boiled condensed milk turns out to be very tender, dense in texture with a pleasant caramel taste. It is perfect for a variety of desserts: cakes, profiteroles, buns, pastries. The composition of the dish includes only two components, but if you wish, you can add a tablespoon of cognac, rum or liquor there. This will give the mass a unique flavor.

Ingredients:

• cream (fat content from 33% and above) - 0.5 l.
• condensed milk - 1 can.

Cooking method:

1. Beat the chilled cream until thick peaks appear with a mixer, set the speed to medium.
2. Boil condensed milk. Add a third of the whipped mass to it. Beat at low speed.
3. Gradually add the remaining creamy mass and continue to stir until completely homogeneous.

Curd

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 163 kcal (100 g).
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: low.

Creamy-curd dessert turns out to be snow-white in color, very tasty. The density of the mixture is moderate. It is ideal for layering soft cakes. For the dish, it is imperative to choose the most fatty dairy product so that it is thick and does not exfoliate. Homemade cream can be called universal. They can even decorate desserts.

Ingredients:

• cottage cheese - 0.5 kg;
• cream - 0.6 l;
• food gelatin - 20 g;
• sugar - 160 g;
• water - 100 ml.

Cooking method:

1. Pour gelatin with warm water, mix. Leave for 20 minutes.
2. Grind the curd.
3. Add sugar, stir.
4. Put the swollen gelatin on the fire. Keep it there until the granules are completely dissolved.
5. Inject the diluted gelatin into the curd in a thin stream.
6. Whip the cold cream into stiff peaks.
7. 1 st. l. enter the curd mass. Do not stop stirring gently with a whisk.

Custard

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 218 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.

The mass with vanilla-milk flavor, prepared according to the following recipe, will give any cake an incredible lightness. Beaten eggs are added to the mixture, but not whole, but only yolks. Thanks to this, it turns out to be viscous, without a single lump. Suitable for any cake with cream cream or other desserts made from custard, puff, biscuit dough. Remember how to cook it right.

Ingredients:

• high-fat cream - 0.5 l;
• vanillin - a pinch;
• flour - 2 tbsp. l.;
• egg yolks - 3 pcs.;
• butter - 100 g;
• sugar - half a glass.

Cooking method:

1. Bring the oil to room temperature.
2. Whisk the yolks with the sugar until the mixture turns white.
3. Pour it into a saucepan, put on medium heat.
4. Pour in the cream. Stir. Bring to a low boil over low heat.
5. Pour in the flour. Boil without stopping stirring.
6. When the mixture stops spreading over the bed, remove it from the heat.
7. Cool the mass to room temperature.
8. Add oil, vanilla. Whisk with a blender.

From dried cream

• Cooking time: 35 min.
• Servings: 4 persons.
• Calorie content of the dish: 183 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Dry creamy product can also be used to make cream. The powder should be dissolved with milk and beat until thickened. Powdered sugar is added to the mass. At your discretion, you can put vanillin, citric acid or pour in some kind of alcoholic drink to give the dessert certain flavor notes. Learn how to make dry cream cake cream.

Ingredients:

• fat milk - 0.5 l;
• powdered sugar - 80 g;
• dry cream - 120 g.

Cooking method:

1. Pour milk into a suitable container.
2. Add cream and powdered sugar.
3. Beat with a mixer at medium speed until firm peaks appear.

Cream kaymak

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 323 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Disputes over how to cook cream-kaymak have not stopped for a long time. Most people tend to make it with cream, butter, and granulated sugar. Kaymak prepared according to this recipe turns out to be very tender and airy, suitable for most desserts. Try to choose very high-quality and fresh products for the kaimak cream to make it tasty.

Ingredients:

• cream 20% - 0.8 l;
• vanillin - a pinch;
• sugar - 0.3 kg;
• butter - 0.2 kg.

Cooking method:

1. Beat butter for 10 minutes.
2. Mix sugar and cream. Cook, stirring, until a viscous consistency.
3. Refrigerate the syrup.
4. Enter oil, vanillin. Beat with a blender until the mass becomes homogeneous.

With sour cream

• Cooking time: 25 min.
• Servings: 2 persons.
• Calorie content of the dish: 211 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

The mass prepared according to the following recipe is very tasty, suitable for many desserts. For the dish you need to take weighed sour cream. This means that it must be put on a sieve covered with several layers of gauze and left in the refrigerator for 5-6 hours. During this time, excess whey will flow out. To get the right amount of weighed sour cream, take approximately 25% more than the original product.

Ingredients:

• powdered sugar - 125 g;
• cream - 150 ml;
• weighed sour cream - 300 ml.

Cooking method:

1. Put cold cream, powder and weighed sour cream into a bowl.
2. Beat at low speed.
3. When the powdered sugar dissolves, turn on the maximum power. Beat for 5 minutes until the mass thickens and becomes homogeneous.

with gelatin

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 194 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: below average.

If you manage to properly prepare whipped cream for a cake with gelatin, it will turn out airy, it will not settle. This filling is suitable for any dessert, both simple and quick, and exquisite. Once you learn how to cook it, it will become one of your favorites and most used. Try to buy the most heavy cream for her.

Ingredients:

• water - 100 ml;
• gelatin - 2 tbsp. l.;
• powdered sugar - 140 g;
• cream - 1 l.

Cooking method:

1. Pour gelatin with cold water. When it swells, melt it in a water bath or on fire, just do not boil.
2. Start whipping the cold cream. Gradually add powdered sugar.
3. Continuing to beat, pour in the gelatin solution in a thin stream.
4. Beat until the mass begins to hold its shape well.

Chocolate

• Cooking time: 20 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 396 kcal (100 g).
• Purpose: dessert.
• Cuisine: Austrian.
• Difficulty of preparation: medium.

Chocolate cream on cream can be both a filling for cakes and an independent dessert. With it, you can cook excellent cookies, pancakes, pancakes or pancakes, baskets, a birthday cake. It's easy to prepare. The recipe recommends using dark chocolate, but if you don't like it, take milk chocolate. Learn how to make this delicious dessert.

Ingredients:

• boiled condensed milk - 2 cans;
• cognac - 2 tbsp. l.;
• cream - 340 ml;
• dark chocolate bar - 0.4 kg;
• butter - 340 g.

Cooking method:

1. Heat the cream, but do not bring to a boil. Pour in the chopped chocolate.
2. Mix thoroughly.
3. Whisk the butter in a separate bowl. Add condensed milk.
4. Whip the butter again. Add creamy chocolate lush mass and cognac to this container.
5. Beat everything well for the last time and leave for an hour in the refrigerator.

There are a few tricks, knowing which, you will never spoil your dish. Things to remember while cooking:

1. Experiment with flavors. You can add cocoa powder, cinnamon, vanillin, a pinch of turmeric, toffee, nougat, fruit, citrus zest to the pastry cream. Use dyes to add color.
2. Sugar and powder are added gradually in the process of whipping, and flavoring and aromatic additives are added at the very end.
3. A mass with gelling components retains its shape best. It is suitable for layering sand and puff cakes. A mass without gelatin or agar is best used for smearing honey cakes and biscuit cakes.
4. If you are making lemon cream, it will whip better than regular cream.
5. The mass must be prepared immediately before use. The product with it can be stored only in the refrigerator for no more than one and a half days.
6. It is better to use not sugar, but powder. It dissolves much better.
7. Powder should be poured in a thin stream at about the second minute of whipping.

Video

How to whip cream correctly Cucumber pickle per 1 liter of water

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.

Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.

The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.

Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.

Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.
Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.

Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.

It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

Creamy cream without gelatin (basic)

Products Quantity

Cream 35% fat, glasses 1/2 1 1.5 2
Powdered sugar, teaspoons 1/2 1 1.5 2
Vanilla sugar, g 1 2 3 4
Cream yield, g 135 270 405 540

Preparation of “Cream without gelatin (basic)”:

For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

Cream cream with gelatin (basic)

Ingredients for 400 g cream:

1.5 cups cream 20-35% fat,
1/2 teaspoon gelatin
1.5 st. spoons of powdered sugar.

Cooking:

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50 °).
Whip the rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

Creamy egg cream with gelatin (basic)

Ingredients for 400 g cream:

1 cup cream 20-35% fat,
3 eggs,
2 tbsp. spoons of granulated sugar,
1 teaspoon gelatin

Cooking:

Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the saucepan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Bon appetit!

Health, kindness and prosperity to you and your loved ones!

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

Cream cream "Five minutes"

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

Ingredients

To prepare this very tasty 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 more tender and less greasy), vanilla sachet.

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 vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. In extreme cases, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.

How to make lemon curd?

If you want to pamper your household or guests with pastries with an original taste, be sure to take this recipe into account. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two cups 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 move on to cooking

In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes 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 squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream in a water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can cover the prepared culinary product with it.

cream cheese recipe

If you follow your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard cream or custard with a curd analogue. 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 cottage cheese, 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 you need to cool the cream well, and then beat it with sugar in a deep bowl. We 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. Delicious cream is ready! Bon appetit!

How to make cake cream at home: biscuit cream recipe

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

Custard classic

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 the classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved 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.

In a small saucepan combine eggs, flour and sugar. Blend these ingredients until smooth. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Custard cream is ready! You can use it for "Napoleon" or other culinary products. Bon appetit!

Protein Custard

To prepare a protein cream, egg whites beaten with sugar or powdered sugar are used. It can be made both raw and custard, and various 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 regular 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 simply. It is necessary to scoop up the syrup with a teaspoon. If the liquid drains in a thin stream, similar to a thread, then the syrup is not yet ready. If the stream 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 will not be able to cover the cake or pastry with it.

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

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

Cream is almost any paste used for layering and decorating confectionery products - cakes, cupcakes, cakes, etc. There are many varieties of it, but one of the most delicious is considered to be butter cream. Its main ingredients are, of course, cream and sugar. In addition to these ingredients, various additives will be very appropriate - chocolate, fruits, a few drops of brandy or cognac, nuts, cheese and many others. They are introduced into the cream prepared according to the basic recipe.

Butter cream - basic recipe

This is a basic whipped cream recipe that can be used to make a wide variety of desserts and pastry toppings. Adjust the cream to sugar ratio to suit your taste. Approximate proportion - 1 tbsp. sugar for each glass of cream.

Ingredients

• cream with a fat content of at least 30%;
• sugar or powdered sugar.

How to make whipped cream

Place cold cream in a deep bowl and beat with a whisk or mixer. You need to start with the lowest speed, gradually increasing it.

After a few minutes, when the cream begins to thicken, pour sugar or powder into them in a thin stream, without stopping whipping.

Beat until the mass thickens to such a state that they will not drain from the whisk.

Cream is ready!

Tip: to make the cream fluffy, you need to whip it very cold - keep it in the refrigerator for at least 12 hours. It is also better to pre-cool the whisk and the bowl in which they will be whipped. Dishes should be perfectly clean, free of grease and water drops.

Butter curd cream - 2 simple recipes

Butter cream with the addition of cottage cheese will turn out to be unusually tender, with a barely perceptible pleasant sourness. The following two recipes will come in handy for all occasions. Each of these creams can be used as a filling for confectionery and as an independent dessert.

Butter curd cream - recipe number 1

Ingredients:

• butter cream according to the basic recipe - 1 cup;
• cottage cheese - 150-200 g;
• lemon or orange juice - 1-2 tbsp.

Cooking:

Mix cottage cheese with citrus juice.

Rub it through a sieve or beat in a blender until smooth.

Mix cottage cheese with whipped cream. Stir very carefully so as not to disturb the splendor.

Ready-made cream is perfect for decorating cottage cheese muffins or any other desserts.

Butter curd cream - recipe number 2

Ingredients:

• cottage cheese - 400 g;
• powdered sugar - 5-6 tablespoons;
• fat cream - 100 ml;
• lemon zest - to taste.

Cooking:

Rub the cottage cheese through a sieve or beat in a blender until smooth.

Add powdered sugar and cream. Whisk thoroughly until smooth.

Add fresh lemon zest (you can skip this step - zest is added if desired)

Mix. It is best used to decorate products or as a filling for cakes.

Cream of cream and eggs

Cream of cream and eggs is a delicious and delicate dessert. It can be consumed in its pure form, decorated with fresh berries, or you can add various flavoring and aromatic fillers - liquor, brandy, vanilla, cocoa or grated chocolate, juices or fruit puree and much more.

Ingredients:

• 2 eggs;
• a glass of cream with a fat content of at least 20%;
• 2 tbsp sugar or powdered sugar;
• 1/3 tsp gelatin.

Cooking:

Dilute gelatin in water, as indicated in the instructions for it.

Grind eggs with sugar in a saucepan.

Then place it in hot water and continue beating the mixture of eggs and sugar until it reaches 45-50 degrees.

Place the saucepan in cold water and continue whisking the mixture until it cools.

Whip the chilled cream in a separate bowl and mix it with the beaten eggs.

If you plan to add fillers, you need to do it at this stage.

Add diluted gelatin to the mixture.

Stir the mixture gently.

The finished cream can be put into molds and put in the refrigerator to harden or use it in cakes and pastries.

Tip: if the cream is used to decorate other desserts, then immediately after applying it, the product must be placed in the refrigerator to solidify.

Cream of cream and cream cheese

Cream cheese cream is one of the most sophisticated types. It is on its basis that the famous dessert "Tiramisu" is prepared. Of course, this is not the only way to use it. Cakes, cupcakes and pastries also go well with cream cheese and cream.

Ingredients:

• fat cream - 100 g;
• any cream cheese - 400 g;
• icing sugar - a few tablespoons (to taste).

Cooking:

Whip the chilled cream until firm peaks appear.

Add cheese and icing sugar to them, beat until the mass becomes completely homogeneous. Ready!

Tip: any kind of cheese is suitable for this recipe - almette, mascarpone, philadelphia, ricotta. Depending on the type chosen, you can slightly change the proportion of cheese and powdered sugar.

Cream of cream and cocoa

Chocolate buttercream is fragrant with a very rich taste, it is one of the most common in the world. In the traditional sense, it is made from melted chocolate and butter. To prevent the cream from being oily, you can prepare it on the basis of cream. In this case, the dessert will turn out light and airy. You can layer a biscuit with it, serve it separately with berries or nuts, or you can experiment - chocolate goes well with different cheeses.

Ingredients:

• fat cream - 300 ml;
• powdered sugar - 40 g;
• cocoa powder - 20-30 g (to taste).

Cooking:

Sift cocoa powder and powdered sugar through a sieve so that lumps do not form.

Whip the cream for about two minutes at the minimum speed of the mixer. They should thicken slightly.

Add dry ingredients - powder and cocoa. Beat for half a minute at low speed, then at high speed for a few more minutes.

You should get a thick lush mass that holds its shape. Ready!

Whipped cream with cocoa powder is a budget option. For a more sophisticated dessert, you will need natural dark chocolate.

Ingredients:

• cream - 300 ml;
• chocolate bar.

Cooking:

Heat half the cream in a saucepan until almost boiling.

Add chocolate pieces and stir until completely melted.

Whip the remaining cream into a fluffy mass and mix everything gently.

Dry cream cream

Fresh cream has a short shelf life, so it is difficult to keep it in stock all the time. But dry cream can be stored for more than a year, so it makes sense to keep one packet in stock. Suddenly guests will suddenly come and you will need to treat them with something. Powdered cream cream is practically not inferior in taste to a dessert made from natural milk cream.

Ingredients:

• dry cream - 100 g;
• milk - 100 ml;
• powdered sugar - 1 tsp

Cooking:

Dilute cream in milk as indicated on the package.

Cool down.

Whip like regular confectionery cream.

Cream of cream is ready!

How to whip cream for cream:

• before whipping, the cream must be well cooled, then they whip more easily;
• for the same purpose, you can place a bowl and whisks in the freezer with which cream will be whipped;
• if the room is very hot, it is better to place a container of cream on ice or in a pot of cold water;
• to thicken cream for cream, you can use gelatin or special confectionery thickeners;
• if very fatty and thick homemade cream is used for whipping, it is better to dilute them with water or milk beforehand - about 2 tbsp. l. on a glass;
• for whipping it is better to use heavy cream - 30-35%;
• you can choose cream with a special mark “for whipping” - there will definitely not be any problems with them;
• it is almost impossible to make cream from low-fat cream without the help of a thickener - they will not whip.

How to store buttercream

Butter cream is undesirable to store for a long time, as it loses its taste. It tastes best on the day of preparation. If there is a need to keep the cream for more than a few hours, then you need to follow these recommendations:

• place it in a food container or cover with cling film and store in the refrigerator for up to 5 days;
• before use, you need to gently mix the cream;
• covered cream can be stored in the freezer for up to two months;
• before use, let it thaw in the refrigerator and also mix.

Important: a cream that has been stored for a long time is not recommended for decorating products. It's only good for toppings.

What to do if the cream began to exfoliate?

If, when whipping, the cream began to delaminate into cream and butter, most likely it will not be possible to save it, but you can try.

Perhaps the cream began to delaminate due to the fact that the temperature regime was violated - they were frozen or, conversely, became too warm. In the first case, it will not be possible to save the cream, but in the second case, you can try to put the dishes with cream for a couple of minutes in the freezer.

Chocolate - white or black, homemade caramel, a spoonful of boiled condensed milk or peanut butter can be added to the exfoliating cream. These ingredients will thicken the mass and help save the dessert.

Another easy way to save a flaky cream is to add a few tablespoons of dry pudding to it. It will act as a stabilizer, thereby helping the cream to become homogeneous.

All these methods will help if you notice the problem in time. When the cream has already turned into butter, it will not work to return it to the state of the cream.