Making a buttercream for a cake. How to make cake cream? Homemade cake cream: recipes

01.10.2019

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

The cream, due to its high nutritional value, excellent taste and plasticity, allows you to create jewelry of the most intricate forms.

However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and products with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare pastries and cakes with cream shortly before use.

When making a cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from good quality and fresh products.

Recipe explanations

Citric acid is found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoonful of crystalline citric acid dissolve in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dispensing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preforms can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White coloration give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow coloration it turns out: from saffron, diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of butter and pounded carrots, fried for 3-5 minutes until softened and strained through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

Green coloring is obtained by mixing yellow with blue or squeezing green juice from spinach.

Brown coloration give a strong coffee infusion, a very strong tea brew, or burnt sugar.
Zhzhenka is prepared as follows. Pour 1 tbsp into the pan. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting gummy dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curdle into a hard lump and there will be little burning.

Red and pink coloration obtained by adding: juices of raspberries, strawberries, cranberries, dogwood, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought to almost a boil and drained; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.

Orange coloring gives a mixture of red and yellow paint, as well as orange or tangerine peel juice.

Blue coloration is obtained from the dye indigo carmine, which is a bluish-black paste that dissolves in water. forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most widespread, they very easily take various relief forms and keep them stable.
Below are the recipes for the five basic creams (with in different dosages butter): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
The butter, which is the basis of butter creams, must be unsalted, uncontaminated, free of foreign tastes and odors.
The main creams are different in the composition of the products, methods of production, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding an aroma or flavoring agent.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products / quantity
(EXPLANATION: Stepwise, that is, if you take 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the output)
Sweet butter, g
50
100
200
Condensed milk, Art. spoons
2
4
8
Cream output, g
110
220
440

Heat the oil in a saucepan until the consistency of thick sour cream and beat it with a metal broom or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream is "cut off" (becomes pockmarked), you need to slightly warm it up and beat. If this does not help, the cream should be cooled, stirred, thrown back on a fine sieve and, after separating the liquid, slightly warmed and beat again or add a little softened butter.
Decorations made of warm cream have a beautiful glossy surface, but drawings made from such cream are not relief; cold cream decorations - matte, embossed drawings.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream output, g
110
220
440

Pour granulated sugar into a saucepan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature.
Beat the butter, as indicated in recipe 1, and while whisking, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream on icing sugar

Products / Quantity (explanation "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, Art. spoons
2
4
8
Cream output, g
100
200
400

The cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference that while whipping, add fine, carefully sifted powdered sugar to it in small portions.
At the end of whipping, speed up the process.

4. Butter base cream on milk and eggs (Charlotte)

Products / Quantity (explanation "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Granulated sugar, art. spoons
1
2
4
Eggs, pcs
1/2
1
2
Milk, Art. spoons
1
2
4
Cream output, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting whipping, pour hot milk with sugar in a thin stream here. Bring the total mixture to almost a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, beat the butter as directed in recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Products / Quantity (explanation "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Granulated sugar, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream output, g
100
200
400

Put granulated sugar and eggs in a saucepan. Warming the mixture to 45 °, beat it with a broom until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
In a separate saucepan, heat the butter until the consistency of thick sour cream, beat it white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream is formed.

Scented Oil Creams

At the end of the whipping of any base cream prepared according to recipes 1-5, various substances can be added to give the creams a variety of flavors and aromas.
In the presented recipes for flavored creams, the additives are designed for a serving of the base cream made from 100 g of oil.
If, in fact, the portion of the base cream will be more or less, then the amount of aroma additives should be changed accordingly.

6. Apricot oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of apricot liqueur or apricot liqueur, or apricot jam syrup. Tint the cream orange (see the beginning of the page).

7. Pineapple oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of syrup from canned pineapple, touch up in yellow (see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange oil cream

To the main butter cream (recipes 1-5) add juice from% orange (recipe 129) and juice from orange peel (see the beginning of the page), you can add 1 tbsp. a spoonful of orange liqueur. Tint the cream orange (see the beginning of the page).

9. Benedictine oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). spoon of Benedictine liqueur, paint the cream in pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops vanilla essence... The color of the cream is white.

11. Cherry oil cream

Add 1-2 tbsp to the main butter cream (recipes 1-5). tablespoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry liqueur or cherry liqueur, or cherry jam syrup. Tint the cream pink (see the beginning of the page).

12. Strawberry oil cream

Add 1-2 tbsp to the main butter cream (recipes 1-5). spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see the beginning of the page).

13. Strawberry oil cream

Add 1-2 tbsp to the main butter cream (recipes 1-5). spoons of juice squeezed from strawberries, or syrup from strawberry jam, or 1 tbsp. spoon strawberry liqueur... Tint the cream pink (see the beginning of the page).

14. Cognac oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of brandy and mix well.

15. Coffee butter cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of coffee liqueur or coffee liqueur (see the beginning of the page). If at the same time the cream turns out to be light, add burnt substances (see at the beginning of the page).

16. Lemon oil cream

To the main butter cream (recipes 1-5) add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see the beginning of the page).

17. Raspberry oil cream

Add 1-2 tbsp to the main butter cream (recipes 1-5). tablespoons of juice squeezed from fresh raspberries (recipe 165), or syrup from raspberry jam... Tint the cream pink (see the beginning of the page) and add citric acid to taste (see the beginning of the page).

18. Tangerine oil cream

Add 1-2 tbsp to the main butter cream (recipes 1-5). tablespoons of juice squeezed from tangerine (recipe 169), and the juice of the zest from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Cream butter honey

Add 2 teaspoons to the main butter cream (recipes 1-5) natural honey and mix well.

20. Almond oil cream

Add 2 tbsp to the main butter cream (recipes 1-5). tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Stir the cream well.

21. Nut butter cream

Add 3 tbsp to the main butter cream (recipes 1-5). tablespoons of peeled roasted finely ground nuts. Pass the fried nuts through a meat grinder. Stir the cream well. To improve the taste of the cream, you can add 1 tbsp. spoon of liqueur "Aromatic" or "New Year". Color the cream with a burnt nut color (see at the beginning of the page).

22. Praline oil cream

Add 2 tbsp to the main butter cream (recipes 1-5). tablespoons of praline mass and beat with a spatula until smooth.
To prepare the praline mass, you need the following products:
1 tbsp. spoon of nuts, 2 tbsp. tablespoons of granulated sugar, 1 tbsp. a spoonful of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between your palms.
Put the fried nuts, almonds and sugar in a small (not tinned) saucepan, put on low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Gently place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely pounded praline mass to a tightly sealed glass jar, from which to take the mass as needed.

23. Cream oil pink

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of pink liquor or a drop rose oil... Stir the cream well and paint pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio oil cream

Add 2 tbsp to the main butter cream (recipes 1-5). tablespoons of peeled finely chopped pistachios and mix well.

26. Tea oil cream

Add 2 tbsp to the main butter cream (recipes 1-5). tablespoons of tea infusion (see the beginning of the page) and mix well.

27. Blackcurrant oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of beating. tablespoons of juice squeezed from fresh black currant berries (recipe 182), or 1 tbsp. spoon blackcurrant liqueur or liqueurs. Add acid to taste and color the cream pink (see the beginning of the page).

28. Chartreuse oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). spoon of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).

29. Chocolate butter cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and mix quickly with the cream.

30. Apple oil cream

Add 1 tbsp to the main butter cream (recipes 1-5). a spoonful of apple tincture or 2 tbsp. spoons of natural juice (recipe 187). Add food acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white, beaten with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for interlayers, that is, for gluing baked layers.
Flavors and flavors can be incorporated into basic protein creams to produce flavored protein creams.
The dosage of these substances, recommended for oil creams from 100 g of oil, is also suitable for protein creams made from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanation "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, Art. spoons
4
6
8
12
16

3
5
6
9
12
Cream output, g
140
210
280
420
560
Pour the egg whites into a saucepan, put it on ice or in cold water and beat with a metal broom for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held on the raised broom. Without stopping whipping, gradually, in small portions, add fine, carefully sifted powdered sugar (1/3 portion) to the whipped egg whites and continue whisking for another 2-3 minutes.
Then take out the broom, add the rest of the powdered sugar, aromas, paints, citric acid and quickly stir the cream.
Use the cream immediately after production, as it loses its splendor during storage.

32. Custard protein cream(basic)

Products / Quantity (explanation "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream output, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour water, stir well and cook until sample on a thick thread. Pour the whites into another saucepan, put in cold water or on ice and beat with a metal broom until a thick, fluffy white foam forms, which should hold on to the raised broom. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly stirring the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream in a hot state.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paint, fruit juices and other fragrances used for oil creams.
The cream must be used immediately after manufacture.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalades, 3 tbsp. tablespoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Warm jam, jam or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with the dissolved gelatin and pour gradually into the well-beaten whites, whisking them continuously. Then add aromas to taste.
Use the cream immediately, in a warm form, since when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a frying pan in the oven until they are completely softened, rub them through a fine sieve. Add sugar to the resulting puree and cook for 3-5 minutes. Pour the mass hot into the well-beaten egg whites.
Use the cream immediately in a warm form.

III. Basic custards

Custards turn sour and spoil quickly, especially if stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After boiling, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, put the pan with the cream in cold water or between the pieces of ice, cover it with another pan (basin), on which you also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, sprinkle it with sugar or stir the cream periodically during cooling. The chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce embossed patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products, and less often for interlayers and spreading of cakes and pastries.
By substituting creams for individual products in recipes or adding new ones, flavored custards with different flavors and aromas can be obtained.

35. Custard cream on eggs(basic)

Products / Quantity (explanation "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream output, g
180
360
540
720

Instead of eggs, you can take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat to almost a boil (up to 80-85 degrees C), that is, until it thickens (in no case should the cream be overheated or brought until boiling, otherwise it will be cut off).
Remove from the stove and put the cream on cooling.

36. Custard cream with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. tablespoons of granulated sugar, 2 teaspoons of flour.
Stir the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, bring the rest of the milk and sugar to a boil, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilize the wheat flour, lightly fry it on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the boiled cream.

37. Custard air cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. tablespoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind egg yolks with sugar in a saucepan, pour in milk and, stirring occasionally, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, mix them quickly with a hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out to be airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Finished goods refrigerate with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (Recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (Recipe 119) or puree, rubbed through a fine sieve.
Instead of mashed potatoes, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as the basic custard (Recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely diced fresh or canned pineapple can be added to the cream.

40. Orange custard cream

Prepare in the same way as the basic custard (Recipes 35-37), but add another 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 cup of milk and 1/2 cup orange juice(recipe 129) or, after boiling and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (Recipes 35-37), made from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and remove after it.

42. Lemon custard cream

Prepare in the same way as the basic custard (Recipes 35-37), but add 1 tbsp. a spoonful of sugar and take 3/4 cup instead of a whole glass of milk. After boiling and cooling slightly, add the juice squeezed from half the lemon and the zest.
You can also, without diminishing milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as the basic custard (Recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Cream of custard honey

Prepare in the same way as the main custard (recipes 35-37), but take 2 tbsp for 1 glass of milk. tablespoons of sugar and 2 tbsp. spoons of honey.

45. Cream of custard almond (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of boiling. tablespoons of roasted finely chopped almonds, nuts, peanuts.
Use the cream only for the filling.

46. Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of boiling. tablespoons of sugar and 2 teaspoons of cocoa powder or one 50 gram bar of chocolate (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as the basic custard (Recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or applesauce light color with pleasant taste. Simultaneously increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic buttercreams

Whipped cream cream is distinguished by its splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the mandatory 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 matures, becomes thicker and more foamy.
The best temperature for churning cream is 2-3 °, and already at 10-13 ° the cream churns badly, curds and turns into butter. Therefore, cream, dishes and brooms should be cooled as much as possible. The surrounding air should be cold and clean, as foreign odors are easily perceived by the cream.
Heavy cream, 35% fat, whips well; from cream with 20% fat, the cream can be obtained only with the addition of gelatin.
Whisk the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream closes during whipping (it forms a non-uniform pockmarked mass), stop whipping, put the cream on a clean sieve and drain the liquid, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not be able to cream. You can continue to beat this cream with a wooden spatula until you get butter.

Cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cold place.
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.
Creamy creams are used to decorate the surface of pastries and cakes, as well as to fill tubules, baskets and rolled wafers. For the interlayer, butter creams are used only in biscuit cakes and pastries.
It is not recommended to sandwich sand and flaky layers with these creams, since the cream "sits down" under the weight of the upper layer, and is squeezed out during cutting and during eating.

48. Creamy cream without gelatin(basic)

Products / Quantity (explanation "Butter base cream on condensed milk")
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 output, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, ice or snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whisking, add a little vanilla sugar and powdered sugar, stirring well.
The finished, well-whipped cream is held on a raised, frequent broom.
This cream is very unstable during storage, quickly sour and creeps.
After beating, the cream should be used immediately, and the products with this cream should be placed in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin(basic)

Ingredients for 400 g cream:
- 1.5 cups cream 20-35% fat,
- 1/2 teaspoon of gelatin
- 1.5 tbsp. tablespoons of powdered sugar.

Rinse the gelatin in water and discard on a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then slightly cool the gelatin solution (up to 40-50 °).
Whisk the rest of the cooled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food colors (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to destroy 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 the gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. tablespoons of granulated sugar
- 1 teaspoon of gelatin.
Prepare a gelatin-cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a broom, heat the saucepan with the mixture in a water bath to 40-50 °, whisking the mixture at the same time. Remove the pot from the water bath, place it in cold water and continue whisking the mixture until a fluffy mass is formed by cooling it down to cold water temperature.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then stir the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50 °).
Flavor the cream as described in the recipes below, touch up and quickly use into products until it becomes gelatinous.

Flavored Butter Creams

The basic gelatin creams made according to recipes 49 and 50 can be flavored and flavored to produce a variety of flavored creams.

51. Creamy apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. tablespoons of apricot liqueur or tincture or 2 tbsp. tablespoons of finely grated apricot puree.

52. Creamy pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. tablespoons of pineapple syrup or juice or finely grated pineapple puree. Tint the cream yellow (see the beginning of the page).

53. Creamy orange cream

Add juice from one orange (recipe 129) and its zest to the base cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see the beginning of the page).

54. Creamy vanilla cream

Add 5 g of vanilla sugar to the cream of the base cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Creamy cherry

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. tablespoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup juice, jam or fresh strawberries, strawberries, raspberries to the main cream (recipes 49, 50) before adding gelatin (recipes 150 or 165).
Tint the cream pink (see the beginning of the page).

57. Creamy cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of brandy.

58. Creamy coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. tablespoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Creamy lemon

Add juice and zest from 1/2 lemon or 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see the beginning of the page) or lemon essence.
Tint the cream yellow (see the beginning of the page).

60. Creamy tangerine

Add juice and zest from one or two tangerines (recipe 169) or 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of tangerine liqueur.

61. Creamy honey

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of a little warmed up natural honey.

62. Creamy almond cream(walnut)

Add 1/2 cup toasted and chopped nuts or almonds to the main cream (recipes 49, 50) before adding gelatin, you can add 1 tbsp. spoon of liqueur "Aromatic" or "New Year".

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of recipe praline filling 22.

64. Creamy pink or rum

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. tablespoons of liqueur "Pink" or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Creamy tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion made from 1 teaspoon of dry tea.

66. Creamy chocolate cream

Add a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate to the main cream (recipes 49, 50) before adding gelatin.

67. Creamy apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. tablespoons of apple tincture or 2-3 tbsp. tablespoons of apple juice (recipe 187), mashed potatoes or finely chopped fresh (canned) apples.

V. Sour cream and creamy-sour cream creams

Sour cream for the preparation of the cream should be fresh, without signs of fermentation, without sharp acidity. Better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be strongly cooled before whipping, whipping should be done at a low air temperature.
Sour cream and creamy sour cream are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g cream:
- 1 glass of sour cream,

- 5 g vanilla sugar.
Put a saucepan with sour cream in cold water, on ice or snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on the raised broom.
Sift the icing sugar, mix with vanilla sugar and stir in a broom with whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g cream:
- 1 glass of sour cream,
- 4 tbsp. tablespoons of powdered sugar
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40 °) gelatin solution prepared in 1/2 glass of water (recipe 49) or milk. Flavor the cream with different substances, which are added at the end of the whipping before adding gelatin.
The dosage of fragrances is given in the previous recipes.

70. Creamy Sour Cream

Ingredients for 400 g cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. tablespoons of powdered sugar
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, on ice or snow and beat the contents with a broom until a thick, fluffy foam forms. Without stopping whisking, add the sifted mixture of powdered sugar and vanilla sugar and stir.

71. Kaymak cream

Ingredients for 400 g cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Sugar and cream, stirring constantly, boil until sample on a thin thread, add vanilla sugar and cool to 15-18 °, beat butter for 10-12 minutes and gradually, in 5 steps, add milk syrup. Mix well.

Vi. Different creams

72. Cream on butter margarine

Ingredients for 200 g cream:
- 100 g creamy margarine,
- 3 tbsp. spoons condensed milk,
- 2 teaspoons of jam syrup,
- 2 teaspoons of brandy or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until the consistency of thick sour cream and beat it with a broom or wooden spatula until a fluffy mass is obtained; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons of roasted peanuts, finely ground,
- 1 teaspoon of cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Whisk the butter as described in Recipe 72. While whisking, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, and mix well.

Who doesn't love homemade sweets?

Grandma's pies, Aunt's gingerbread, Mom's air cakes.

And how wonderful it is if there is a little cream left and you are allowed to eat it just like that, picking it off the saucepan with your finger!

It doesn't matter that homemade cakes are sometimes not as beautiful as purchased ones, but homemade pastry chefs can boast of delicious creams!

Cake cream at home can be made from heavy cream, sour cream, sweet butter or with its addition, egg whites or milk.

To prepare the cream, you can take whole condensed milk, which can also be boiled.

Depending on the main product and the method of preparation, cake cream can be:

Belkov;

Oil;

Creamy;

Sour cream;

Custard.

Butter, butter and protein creams are considered universal, since such creams not only coat the cakes, but also decorate the cakes.

Sour cream and custard creams are used mainly for filling the cake., but if such creams cover its surface, then be sure to sprinkle the top with fried and then chopped almonds or walnut, or crumbs made from fragments and scraps of cakes.

The custard perfectly permeates not only delicate biscuits and honey cakes, it, like no other, is suitable for coating cakes baked from puff pastry... A striking example of this is the beloved Napoleon since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on the desire and taste.

Scent cream you can use special essences, vanilla powder (or sugar), cognac or dessert wines, which are added during the whipping process.

Various cream colors, which will be used for decoration, can be achieved by mixing into it various food colors that are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice allows you to get yellow cream.

Red staining will turn out if you pour a little pomegranate, cherry or beet juice.

By mixing red and yellow natural dyes, an orange color can be achieved.

A beautiful green color is achieved by adding sorrel or spinach juice.

Burnt granulated sugar dissolved in water or strongly brewed instant coffee, will color the cream brown.

Homemade cake cream - general principles of preparation

To get a delicious cake cream at home, you should take fresh, high quality and only natural products.

There are a lot of types of cake cream and they differ greatly in the methods of preparation.

Cake cream at home is usually prepared by initially mixing all the products and then whipping them until the desired thickness and consistency.

There are types of creams for which the base is first brewed, which is then added to the rest of the ingredients hot or chilled during the whipping process, or vice versa, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick mass that has increased several times should be obtained. This, in fact, is the ready-made cream.

"Cloud" - protein cream for cake at home

Wonderful protein airy cream, filler so beloved by many flaky "tubes". Because of its tenderness, it is often used for baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, stir thoroughly and put the syrup to boil. At the same time, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to constantly stir it during cooking.

2. When it boils, reduce heat to very low and continue cooking.

3. While the syrup is cooking, beat the whites separated from the yolks until a thick dense foam is formed. To whisk the whites faster, add a little citric acid to them while whisking. You can squeeze a few drops of lemon juice out.

4. Now let's check the readiness of the cooking sugar syrup... To do this, drop it a little into cold water and take the ball formed from it with your fingers. If the ball is dense, does not wrinkle, but at the same time is not very hard, then the syrup is ready.

5. Take the container with the whipped egg whites and start whisking them again, pouring in the syrup that has just been removed from the heat very gently, as thin as possible. Do not interrupt whipping until you have added all the hot sugar mass, otherwise the proteins will curl up and the cream will not work.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, steam bath, cake cream at home

Ingredients:

Five proteins;

200 g of yellow, unrefined sugar;

A pinch of lemon juice.

Cooking method:

1. Separate the whites from the yolks and refrigerate them in the refrigerator for at least half an hour.

2. Add "lemon" to the cooled egg whites and begin to beat slowly. First, beat the whites with a fork, and when you see that bubbles begin to form in the protein mass, move the container to the steam bath and continue whisking with a mixer, or with a low-speed hand blender, gradually increasing the speed. Be sure to note that the bath is a steam bath, not a water one!

3. The container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the proteins will not have time to whip and cook.

4. When the mass begins to turn white, add the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness can be easily determined by slowing down the rotation of the mixer.

5. Remove the container with the cream from heating and beat vigorously for another ten minutes.

Butter "Charlotte" - cake cream at home

Ingredients:

360 grams of sugar;

400 grams of sweet butter;

Chicken egg - 1 pc .;

240 ml pasteurized whole milk;

4 grams of vanilla powder;

1 tsp brandy, cognac, or strong, tart wine ("Madera").

Cooking method:

1. Mix a third of the milk with the whole portion of sugar, add the loosened egg, stir well and heat over medium heat until about eighty degrees.

2. Pour the remaining milk to the mass, boil and, reducing the heat to a minimum, stand at a low boil for five minutes.

3. Remove from heat, chill quite a bit and strain hot through a sieve or a rare colander. Cool to twenty degrees.

4. Add vanilla powder, cognac and start whipping cream, gradually adding softened butter.

5. When you have a homogeneous air mass, the cream is ready.

Butter "Glase" - cake cream at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar - 5 grams;

A teaspoon of white nutmeg wine.

Cooking method:

Ingredients:

Half a liter of fatty (homemade) sour cream;

Vanilla sugar;

300 grams of free-flowing sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without stopping whipping, add all the granulated sugar and beat until its crystals dissolve and a sufficiently fluffy and thick mass is obtained.

Homemade cake cream - cooking tricks and tips

Do not whip the cream in an enamel bowl. As the enamel can break off during whipping, and its pieces get into the cream.

Beat any cream at a low intensity, further increasing the whipping speed.

Protein cream whipped in an aluminum bowl may darken. To prepare such a cream, it is best to take a thick-walled glass or earthenware container.

If it is difficult to separate the yolks from the proteins, then protein cream beat will not work. Also, fat that accidentally gets into the dishes can interfere with whipping.

If you keep fresh sour cream or cream in the refrigerator for a day, the cream prepared on their basis will be much easier and faster to beat.

If the sour cream does not whip well, fold it onto a sieve, the bottom of which is lined with gauze. The excess liquid will come off, and the cream will quickly beat up.

If you initially add half of one raw egg white, it will beat up very quickly.

The basis for custard it is best to brew in a thick-walled saucepan, in which case it will not burn.

Delicious cream for biscuit cake- the main component of the festive dessert. Even perfect cakes can be easily ruined by an unsuccessful impregnation. The best recipes biscuit creams are published below.

Sponge cake custard

Ingredients: liter of fat cow's milk, 2.5 tbsp. tablespoons of high-grade flour, vanilla sugar to taste and a glass of regular white, half a standard pack of butter, 5 tablespoons eggs.

Eggs with all loose components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
Not cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
Melted butter is added to the almost finished cream.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

To prepare the simplest sour cream for a biscuit cake, you need to put a pre-chilled dairy product in a deep bowl.
Sour cream is whipped with a mixer at the slowest speed and, in parallel, granulated sugar is poured into it in a thin stream. Its crystals must completely dissolve in the mass.
Flavored vanilla sugar is added. The mixture continues to beat until thick.
If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is not at all a necessary step. After adding the thickener, the mass is beaten again.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g of butter, 440 g of powdered sugar, a pinch of vanilla extract (5-7 g), 320 g of semi-fat cottage cheese.

At a slow speed, a mixer combines melted butter, pounded cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, beating with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

A simple cake cream made from egg whites

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Ingredients

Chicken eggs - 2 pieces (s) Granulated sugar - 150 grams Water - 50 grams Vanillin - 1 pinch Lemon juice- 1 tsp

Servings: 1
Cooking time: 20 minutes

Description

The easiest cake cream

The puffed protein mixture is often used to coat cakes and as a tube filling.

Cooking method:

Boil a syrup from sugar and water.
Stir the mixture to prevent the syrup from burning. When it boils, then reduce the heat.
Check the syrup is done. Drop a little of the mixture from a spoon into cold water, if it is solid, then the syrup is ready.
Separate the whites from the yolks and beat with a mixer to a stable foam.
Pour the hot syrup in a thin stream into the bowl of egg whites.
Beat the mixture until fluffy.

The ready-made protein mass is used immediately, otherwise it quickly solidifies.

Simple cream for cake with condensed milk

Ingredients:

Condensed milk - 100 gr;
Creamy margarine - 200 gr;
Egg yolks - 2 pcs;
Vanilla - a pinch;
Liqueur - 2 tsp.

Remove margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually introduce the yolks, continuing to beat with a mixer. At the end of cooking, add vanillin and liqueur for flavor.

Simple semolina cake cream recipe

Products for cooking:

Milk - 0.5 stack;
Semolina - 1 tbsp. l;
Granulated sugar - 1 tsp;
Margarine - 1.5 tsp;
Egg yolk - 1 pc;
Vanillin - a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it turns white. Add margarine to the mixture and stir until smooth.

Finished semolina mix with oil mass. Beat with a mixer until fluffy.

Simple Butter Cake Cream

A simple homemade cake cream can be made with milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of a more delicate consistency.

Sweet butter - 250 gr;
Milk - 100 gr;
Powdered sugar - 1 stack;
Vanilla sugar - 1 packet.

Remove the oil from the refrigerator in advance. Bring the milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whisking time from 3 to 5 minutes.

The finished mass is tender, airy and with a light vanilla aroma. It is used for cakes, cakes and rolls.

These simple recipes should be in the piggy bank of every housewife. On their basis, you can prepare an unusual cream by adding to it food coloring, nuts or coconut flakes.

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

1. Butter cream 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%

Number of ingredients for 250 g of cream:

Butter - 100 g
Granulated 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 make it warm faster, it can be divided with a knife into pieces 1-2 cm long. The more surface of the oil is in contact with air, the faster it will become the desired temperature.

Prepare the syrup first. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat. 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 prepared syrup into another dish, cover with plastic foil so that the top does not get windy, and cool.

Place the butter in a large bowl and whisk at high speed until fluffy. During the process, stop several times and use a silicone spatula to collect the cream that is smeared on the sides of the bowl. Add the cooled milk syrup to the butter in small portions (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 tapping on the edge of the bowl.

Charlotte cream 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 to the cream at the very end of the whisk.

This cream is not as tasty as Charlotte, but the preparation is so simple that it will help out in difficult times. There are no eggs in it, which means it is perfectly stored.

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

Remove all food from the refrigerator beforehand to keep warm. Add sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk little by little, stirring thoroughly each time. Add cognac or liqueur 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 biscuit 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, the mascarpone cream is very good.

Cold heavy cream (33-36%) - 375 g
Mascarpone - 360 g
Granulated sugar - 75 g
Vanilla extract - 1.5 tsp
Fruit puree (raspberry, banana, strawberry, etc.) - 100 g

Chill the cream; place it in a bowl and place in the freezer. The cold cream will whisk much faster. Then combine the sugar, mascarpone, vanilla extract and beat on low speed, then turn to maximum. Achieve steady peaks.

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

4. Protein cream

Usually, nothing is sandwiched with such a cream, since it is very delicate, but for covering and finishing it is very suitable. In order for the protein jewelry to keep its 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.

One egg white - 1 pc.
Granulated sugar - 60 g
Vanilla sugar - 1/2 sachet

Whisk the whites into a stiff foam, add the sugar and vanilla sugar, and beat again vigorously until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5 curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in custard dough rings.

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

Whisk the butter with icing sugar and vanilla sugar until light, add condensed milk and beat again. Add cognac at the end of the process.

Rub the curd through a sieve so that it becomes airy. Combine with cream.

6. Cream "Sundae"

7. Custard sour cream for biscuit cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and is known to everyone. I'll tell you about a new way 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.
Granulated 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 the butter at room temperature and, with constant stirring, add to the cooled cream.

The cream is excellent for sandwiching cakes, since it is quite "wet" and additional impregnation of biscuit with 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 an interlayer, but also for decorating cakes and pastries.

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

It is very simple to prepare the cream; no special skills are required. First whisk the butter (115 g) with the icing sugar (100 g) on high speed, then add the cream cheese and beat again with a mixer.

The oil must have room temperature, be softened and beat well. Cream cheese on the contrary, it 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 aromatization 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 the amount is small.

The cream is prepared very simply: add chocolate, broken into small pieces, to the 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 cake cream, as well as filling for, and, of course, macarons.

10. Cream from condensed milk and butter

Soft butter - 200 g
Condensed milk good quality(v tin cans) - 200 g
Vanilla extract - 1 tsp (optional) Strong aromatic alcohol can be used

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

There is a variant of this cream in Pirogeyevo

I. Basic oil creams

1. Butter base cream with condensed milk

2. Butter base cream with sugar syrup

3. Butter base cream on icing sugar

4. Butter base cream on milk and eggs (Charlotte)

5. Oil base cream on eggs (glaze)

Scented Oil Creams

6. Apricot oil cream

7. Pineapple oil cream

8. Orange oil cream

9. Benedictine oil cream

10. Vanilla butter cream

11. Cherry oil cream

12. Strawberry oil cream

13. Strawberry oil cream

14. Cognac oil cream

15. Coffee butter cream

16. Lemon oil cream

17. Raspberry oil cream

18. Tangerine oil cream

19. Cream butter honey

20. Almond oil cream

21. Nut butter cream

22. Praline oil cream

23. Cream oil pink

24. Rum butter cream

25. Pistachio oil cream

26. Tea oil cream

27. Blackcurrant oil cream

28. Chartreuse oil cream

29. Chocolate butter cream

30. Apple oil cream

II. Protein creams

31. Raw protein cream(basic)

32. Custard protein cream(basic)

33. Protein-fruit cream (marshmallow)

34. Protein cream from Antonov apples

III. Basic custards

35. Custard cream on eggs(basic)

36. Custard cream with flour(basic)

37. Custard air cream(basic)

Flavored custards

38. Apricot custard cream

39. Pineapple custard cream

40. Orange custard cream

41. Vanilla custard cream

42. Lemon custard cream

43. Tangerine custard cream

44. Cream of custard honey

45. Cream of custard almond (nut)

46. ​​Chocolate custard cream

47. Apple custard cream

IV. Basic buttercreams

48. Creamy cream without gelatin(basic)

49. Creamy cream with gelatin(basic)

50. Creamy egg cream with gelatin(basic)

Flavored Butter Creams

51. Creamy apricot cream

52. Creamy pineapple cream

53. Creamy orange cream

54. Creamy vanilla cream

55. Creamy cherry

56. Creamy strawberry, strawberry, raspberry

57. Creamy cognac cream

58. Creamy coffee cream

59. Creamy lemon

60. Creamy tangerine

61. Creamy honey

62. Creamy almond cream(walnut)

63. Creamy praline cream

64. Creamy pink or rum

65. Creamy tea cream

66. Creamy chocolate cream

67. Creamy apple cream

V. Sour cream and creamy-sour cream creams

68. Sour cream without gelatin

69. Sour cream with gelatin(basic)

70. Creamy Sour Cream

71. Kaymak cream

Vi. Different creams

46. Chocolate custard cream