In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!

1. Buttercream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. The cream is prepared by whipping butter with egg-milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Ingredients per 250 g of cream:

• Butter - 100 g
• Sugar - 90 g
• Egg yolk - 1 pc.
• Milk - 65 g
• Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, it can be divided with a knife into pieces 1-2 cm long. The more the surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.

Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

• Butter with a fat content of 82% - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder - 15 g

Take all foods out of the fridge ahead of time to keep warm. Add the sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor to the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.

• Cold heavy cream (33-36%) - 375 g
• Mascarpone - 360 g
• Sugar - 75 g
• Vanilla extract - 1.5 tsp
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but for coating and finishing it is very suitable. In order for protein decorations to hold their shape firmly, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

• Protein of one egg - 1 pc.
• Sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

• Cottage cheese - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (need to grind into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Sugar - 120 g
• Vanilla extract - 1 tsp
• Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on ​​high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for flavor and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.

In Pirogeyevo there is a variant of this cream (follow the link).

What cake is complete without a delicious cream filling? Its preparation is not as difficult as it might seem at first glance. We offer to prepare a simple cream for the cake, which even a novice hostess can handle. We share the most delicious options.

The easiest cake cream at home

There are two easiest options - cream of sour cream and egg whites.

To prepare sour cream, you will need a very modest set of ingredients:

• 500 g sour cream;
• a glass of sugar;
• sachet of vanilla sugar.

If desired, replace the vanilla sugar with vanilla essence or add another flavoring of your own taste.

The cream is prepared simply:

• put cold sour cream in a deep container;
• add sugar and beat;
• Add flavoring and beat again until smooth.

It is best to beat the sour cream for the cake not by hand, but with a mixer. The mass will turn out lush and tender only due to the high speed of whipping.

This cream is universal: it is suitable for any dessert.

For protein cream, take:

• 2 eggs;
• 150 g of sugar;
• 50 g of boiled water;
• tsp lemon juice;
• a pinch of vanilla.

The cream is prepared like this:

• heat water and add sugar to it;
• boil until syrup is formed;
• separate the egg whites and beat them until a stable foam;
• carefully pour the syrup and lemon juice into the proteins;
• Whisk everything thoroughly until you get a soft and light mass.

Protein cream is not only smeared with cakes in desserts, but also filled with sugar tubes and other “hollow” delicacies.

Simple cream for condensed milk cake

For cooking you will need:

• 100 g of condensed milk;
• 200 g margarine;
• 2 yolks;
• flavor;
• 2 tsp liquor for taste and smell.

The cream of condensed milk is prepared as follows:

• soften the margarine in advance;
• combine it with condensed milk and beat;
• gradually introduce the yolks into the mixture;
• Add flavoring and liqueur and beat thoroughly again.

This cream is the dream of any sweet tooth. It goes well with unleavened cakes and will be the highlight of the appetizing Napoleon cake.

Simple cream for semolina cake

This is not the most popular, but unusually delicious cream cake recipe.

It will require:

• half a glass of milk;
• Art. l. semolina;
• tsp Sahara;
• 1.5 tsp butter or margarine;
• yolk;
• vanillin or other flavoring to taste.

Let's start cooking:

• boil milk and add vanillin to it;
• add semolina and bring to a boil;
• rub the yolk with sugar until the mixture becomes white;
• add margarine to the egg mass and mix everything;
• combine with semolina mixture and beat with a mixer.

Semolina cream goes well with vanilla chocolate desserts, as well as treats with the addition of lemon.

Butter cream cake simple

This cream consists of the simplest ingredients, such as:

• 250 g butter;
• 100 g of milk;
• a glass of powdered sugar;
• sachet of vanilla sugar.

To prevent the cream from having unwanted flavors, use powdered sugar without additives.

We tell you how to make cream for the cake:

• take the butter out of the refrigerator and let it thaw a little;
• boil and cool milk;
• combine all the ingredients in a deep container;
• beat for about five minutes until completely smooth.

Do you want the cream to become softer? Use more milk, but don't overdo it - make sure the mixture stays creamy.

Butter cream is used to impregnate a variety of cakes, as well as decorate cupcakes and pastries.

All proposed cake creams are simple and versatile.

The beauty of recipes is that they can be improved depending on your imagination and desire. For example, you can add coconut flakes, chopped nuts to the sweet mixture, or even change the color of the cream with food coloring.

And what universal recipes for cake creams do you know?

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

The easiest way to make cream cake.

Versatile and easy recipe.

What you need:

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

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

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

How to do without eggs

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

What you need:

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

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring a second glass of milk to a boil and gradually add it to the mixture. Place the saucepan over 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 has acquired the desired consistency, put the vanilla and remove the pan from the stove.

Biscuit cream

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

Perfect for any cake.

What you need:

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

Whisk the eggs together with the sugar until it's completely melted. Place this mixture over medium heat, warm slightly and stir constantly. When the mass has acquired a sufficiently thick consistency, remove the pan from the stove to let it cool.

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

Vanilla layer for cake

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

What you need:

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

Beat the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like mass. In parallel, bring the remaining milk, sugar and vanilla to a boil over medium heat.

While the milk is still hot, start slowly pouring it into the egg-flour mixture, stirring constantly. Put it all in a heavy bottomed pot and return to the stove.

Do not forget to stir - this is a very important moment, necessary so that the cream does not burn and that lumps do not form in it.

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

Cooking in milk with condensed milk

This cream will appeal to those who are used to considering themselves an avid sweet tooth.

Little sweet tooth and adult sweet lovers will like it very much.

What you need:

• condensed milk - 250 g;
• milk - 1 glass;
• flour - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• butter fat - 100 g.

Put the saucepan on a slow fire and pour in the milk, along the way adding flour and sugar. Mix well so that the components are completely distributed. Cooking continues until the mass thickens.

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

Remove the saucepan from the stove and let the mixture cool down. After that, add condensed milk and butter to it. Beat it all well with a mixer until a homogeneous mass is obtained. Various additives can be used for additional flavor. For example, a little cognac or any liquor that has a pronounced delicious smell.

Butter custard for "Napoleon"

What you need:

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

Pour the flour with sugar into the pan and mix thoroughly. Then add eggs and vanilla 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 saucepan in 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 the flour in no case should burn. As soon as the mass begins to boil (you will determine this by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After that, you can begin to grease the cake layers.

Recipe for honey cake with milk

The preparation of cream for the layer of honey cake should be approached with special sensitivity. This cake is distinguished by its delicate and delicate taste, which is given to it by the filling.

A win-win option for a sweet end to the holiday!

What you need:

• milk - 2 cups;
• flour - 2 tbsp. spoons;
• sugar - 1 cup;
• butter fat - 200 g;
• eggs - 2 pcs.;
• vanillin - 1 teaspoon.

Heat the milk in a saucepan, bringing it 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 preparing honey cake cream is that every housewife has the necessary ingredients at hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on a slow fire on the stove. After that, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula, in order to avoid the formation of lumps and until the desired degree of density appears. It is better to spread the cake with hot cream.

Chocolate custard

What you need:

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

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

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

Half of the hot mass from the pan is mixed with the egg-flour part and beaten at low speed with a mixer. Pour everything back in and simmer until thickened. 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. At the same time, it does not take much effort and time during preparation.

The perfect recipe for any housewife.

What you need:

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

First of all, separate the whites from the yolks and beat them until thick. You can check the readiness like this: when you turn the bowl over, the proteins will remain inside and not a drop will drain down.

Syrup is made from water and sugar in a saucepan. When he is ready, he will reach for the fork. Whip egg whites at low speed and slowly fold in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. Stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and tubules

What you need:

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

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

Start pouring cool milk into the cream for profiteroles in a thin stream so that no lumps form. Then pour it all into a saucepan and simmer until thickened, without boiling.

10 popular creams for cakes and cupcakes

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

Ingredients:

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

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

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

Ingredients:

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

Instruction:

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

#3 English custard

Custard is ideally combined with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

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

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

Read also Butter and protein cream swiss meringue

#4 Cream Patisser

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

Ingredients:

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

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

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

#6 Swiss butter meringue

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

Ingredients:

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

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

Read also American Chocolate Buttercream

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

#7 Cheese cream or cream cheese

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

Ingredients:

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

Instruction:

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

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

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

Instruction:

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

#8 Italian meringue

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

Ingredients:

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

Instruction:

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

#9 Chocolate ganache

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

Ingredients:

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

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

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

Cake cream is always the perfect addition to almost any pastry. It doesn’t matter what the treat is based on waffle, biscuit or shortcrust pastry. The main thing is to choose a combination of taste. After all, the final result and the quality of taste harmony depend on it.

There are a huge number of creams for cakes, and every day new tastes and recipes for such wonderful dishes appear. In this connection, you can always choose exactly what you want for your favorite dish. Custard, creamy, oily, 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 decorate baked cakes or other confectionery base with it. A delicious creamy mass will always emphasize the taste of the product, and without it it is difficult to imagine a real treat.

The cooking options for these products are divided into many categories, in which various additions are added. For example, gelatin, fruits, nuts. Creams are not only decoration, they perfectly impregnate the base, acting as a layer of this masterpiece.

Apply the creamy mass with a knife, pastry syringe or other dispenser. Butter is often used for decoration, because it is easy for them to decorate the product, especially if there is not enough skill in such a skillful business. Butter curd cream keeps its shape perfectly, so it is easy for them to level the cake.

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

Known for its superiority and cream "Glasse", which is great for decorating cakes. It has a soft, buttery texture. The consistency of "Glace" is thick and it is pleasant for them to work, because it does not spread.

Butter and condensed milk cream is versatile and goes well with 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 special pastry chef skills are not required here.

Protein custards are a hit with beginners and experienced chefs alike because they are airy, light, tender and contain no fat. After decoration, they keep their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Cream Charlotte for cake

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

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

Ingredients:

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

30.05.2018

Cream for eclairs

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

The most important thing in eclairs is a successful cream. Custard is considered a classic option, and it really makes delicious eclairs. We will be happy to teach you how to make the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
- 2/3 cup milk;
- 4 tablespoons wheat flour;
- 3 eggs;
- 100 gr of butter;
- vanilla sugar or any flavoring of your choice.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a tasty and beautiful chocolate mass that does not spread and looks simply gorgeous. 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 curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be 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 a 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 cream for cake

Ingredients: sugar, cream, cottage cheese

There are many different recipes for cream cake. But we would like to introduce you today to this very thing - cottage cheese. It is easy to prepare, it turns out delicious and is suitable for a variety of cakes.

Ingredients:
- fat 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, vanillin

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 turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy 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 what cream to make, I advise you to make this delicious custard. I have 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 cream for biscuit cake

Ingredients: lemon, egg, butter, vanillin, sugar

An excellent option for a sponge cake would be lemon cream. It's pretty thick, so it will hold up really well. And its citrus taste goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- 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

Medovik is often cooked with sour cream, but meanwhile it will be even tastier if you prepare a cream for it from butter and condensed milk. Don't believe? And you try it - 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 cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear 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 without exception likes it, desserts with it become tasty and beautiful. How to cook a classic custard, our recipe will tell you.

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

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

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

Ingredients:

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

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

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

27.01.2018

Caramel cream for cake

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 cake layers for any cake. If you do not know how to cook it, our recipe will help you.

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