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How to make cake cream at home. How to make cake cream at home, simple recipes

04.03.2020

Excellent selection. Take and save! You will have a cream for any baked goods!

1 classic custard

Ingredients:

✓ 500ml. milk

✓ 200gr. Sahara

✓ 1h spoon of vanillin

✓ 50g. flour

✓ 4 egg yolks

Preparation:

We grind egg yolks with sugar, vanilla and flour until smooth.

We bring our milk to a boil. Pour hot milk into the egg mass, mix.

We put the resulting mass on fire and cook until thickened.

2.Cream oil universal

Ingredients:

✓ Packaging of butter

✓ 4 chicken eggs

✓ Sand sugar 1 glass

✓ Powdered sugar 100 grams

✓ A pinch of vanilla (optional, without it)

Preparation:

Let's start with the thickest-bottomed pot. It must be dry.

We break four testicles into it. Mix them with sugar.

Turn on the fire and start heating.

We stir constantly, do not move away from the stove. You will get a thick mass.

We remove from the heat and put on the table. We stir the mass, wait for it to cool down.

Beat butter in a bowl with powder. Add the egg mixture to the butter.

A little vanilla for flavor. The cream is ready, we store it in the refrigerator, we spread it only on the cooled cakes.

3.Recipe for cream with condensed milk and eggs

Ingredients:

✓ Butter softened 200 gr.

✓ Condensed milk 100 gr.

✓ Eggs (yolks) 2 pcs.

✓ Vanillin or liqueur

Preparation:

Softened butter beat with condensed milk.

While whisking, gradually add the egg yolks.

For flavoring add vanillin or another spice, or 30-50 gr. liquor.

4. Cream from condensed milk and butter

Ingredients:

✓ 1 can of condensed milk

✓ 1 pack of butter

Preparation:

Beat butter and milk until smooth.

The oil should be room temperature.

Cool the cream.

5. Semolina cream

Ingredients

✓ 1/2 cup milk

✓ 1 tbsp. semolina

✓ 1 tsp Sahara

✓ 1/2 tsp butter

✓ 1 yolk

✓ 1 tsp vanilla sugar

Preparation:

Boil milk with vanilla sugar.

Mix semolina with a little water.

Pour the resulting mixture into hot milk and bring to a boil over low heat.

Grind thoroughly egg yolk with sugar and butter until fluffy, homogeneous.

Add to it semolina in small portions, constantly whipping it with a broom, so that the cream is fluffy and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy!

Fast, inexpensive, which is important today!

Ingredients:

✓ Cottage cheese (in a pack 18%) - 200 g

✓ Cream (33%) - 200 ml

Preparation:

Rub the cottage cheese through a sieve (preferably twice).

Pour in cold cream.

Beat the mixture at low speed until creamy.

Cream cheese "Mascarpone" is ready to use!

7. "Custard"

Ingredients:

✓ 1 glass of sugar

✓ 1 tsp vanilla

✓ 1.5 cups of milk

✓ 2 tsp melted butter

✓ 2 tsp flour

Preparation:

Combine the flour and eggs in a saucepan until the lumps disappear.

In another saucepan, boil the milk and sugar, remember to stir.

Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.

Put the resulting cream on a small fire, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!

After that, remove the cream for eclairs from the heat, adding vanilla sugar and butter to it.

Stir well and then refrigerate quickly by placing in ice or cold water.

The custard can be used for eclairs or other pastries, cakes, cakes.

8. Creamy cream "Pyatiminutka"

The cream is made so easily and quickly, but it turns out so delicious!

Ingredients:

✓ Butter - 250 g (room temperature)

✓ Sugar powder - 200 g

✓ Milk - 100 ml (you can add 150 grams, you can add 200, more softer cream turns out to be less bold!)

✓ Vanillin - 1 package.

Preparation:

Boil the milk and cool to room temperature.

Connect all components.

Beat with a mixer until the mixture becomes homogeneous, pearlescent color.

About 3-5 minutes. Sometimes, only after 5 minutes, the cream begins to whisk, so beat until it is whipped, and preferably at the lowest speed.

Experience has shown that the cream does not whip neither in combines, nor in a blender, so if there is no mixer, then drive it into the hand with a whisk or whatever is convenient for you.

The cream turns out to be lush, delicate, with a light vanilla aroma.

You can coat cakes and pies (rolls).

1) Custard Cream

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. tablespoons of flour
● 2 teaspoons of butter
● 1 teaspoon vanilla sugar

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

2) Chocolate cream for cakes and muffins

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

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

3) Curd cream

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

COOKING:
We start by soaking the gelatin in cold water... For about half an hour. I had it for a couple of hours while we watched TV, it's not scary. Rub the curd through a sieve. Mix all the curd with half the sugar. By the amount of sugar, be guided by your taste. For those with a sweet tooth, like me, all 150 gr. Put the gelatin in a water bath until it is completely dissolved. Stir constantly. After dissolving, cool to room temperature, you can also use a bath.

Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the curd in a few portions and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, pastries.
The finished product with such a cream must be refrigerated for several hours for it to set.

4) Delicious lemon cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and a little vanilla if desired.

COOKING:
We peel the lemons from the peel (part of the zest can be rubbed on a fine grater and added to the scent cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. Let's try. There is not enough sugar - add. Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you do not like the zest or just want absolute uniformity of the cream, then let the cream stand for 20 minutes, and then strain it - then the unnecessary zest can be thrown away, and your cream will be the most delicate.
Pour the yummy into a saucepan, add oil and cook until thickened, not forgetting to stir. We pour it into jars, tie the bows and enjoy!

5) Simple curd thick cake cream

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

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

6) Custard

INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour

COOKING:
1. Combine flour and eggs in a saucepan until the lumps disappear.
2. In another saucepan, boil the milk and sugar, remember to stir.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a low heat, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!
5. After that, remove the cream for eclairs from the heat, adding vanilla sugar and butter to it. Stir well and then refrigerate quickly by placing in ice or cold water.

7) Cream "Ganache"

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

COOKING:
This is a classic recipe, but mine is with digressions, because didn’t find 30% cream and 20% didn’t thicken. I had to get out, but I will say that the cream in the end turned out to be just great. Pour the cream in a saucepan and, without bringing it to a boil, add the chocolate. Stir constantly until smooth, add butter, remove from heat and cool.

If the cream is fat, then after the mixture hardens, it is enough just to beat it and it will turn out thick chocolate cream... But this did not happen for me, so I added gelatin and only then the mass froze. In consistency, it was sticky for a cake, so I added another 100 g of soft butter and beat.

In this article I have collected all your favorite cream recipes for biscuit cake... 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 it 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 put it in the freezer for 15 minutes, after which 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.
What to put in the sponge cake filling? I offer my ideas in a separate article.

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 butter, icing sugar and vanilla sugar until lightening, 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 method of sour cream, in which flour, an egg, and 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 egg, sour cream, vanilla, sugar and flour, place on 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 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 beaten 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 cook delicious cream for the cake, as well as the 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 bit 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 version of this cream in Pirogeyevo (follow the link).

You Tube has a selection of 5 sponge cake cream recipes, enjoyable to watch:

In contact with

Alexander Gushchin

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

Content

A delicious and appetizing cream cake is considered real culinary masterpiece... It can only be made by an experienced chef who can cope with complex technologies. Novice housewives will also find it useful to learn how to prepare cream fillings to decorate and impregnate cupcakes. Thanks to her, you will get unique desserts.

How to make cake cream

There are many ways to make cake cream. The selection of the recipe depends on the type of dough and filling - custard is suitable for puff, and sour cream for biscuit. If preparing light fruity cake, then it is good to fill it with lemon or banana filling, and for an exquisite airy Napoleon, complex cake creams - creamy or buttery - are suitable.

Food preparation

Any cream on the cake begins to prepare with the preparation of products. Each type is based on a fluffy mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Varying amounts and additives will affect how you get one type or another. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered sugar. Additives to it are milk, cocoa, coffee, eggs and condensed milk. The custard filling is used for multi-layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream is supposed to be used as a base egg whites whipped with icing sugar. They are used to decorate the surface of colored desserts, but are not used for layer cakes.

The creamy filling is obtained by whipping chilled cream. Biscuit is impregnated with it, but it is better to soak puff or shortbread cakes with a creamy sour cream look. For him you will need fresh chilled high-fat sour cream and cream. Any creamy look implies the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use homemade cream or sour cream.

Homemade cake cream - recipe

Find today suitable recipe cake cream is not difficult, because there are a wide variety of options. Beginners will come in handy step by step recipe, which will tell you how to make the filling for the cake amazingly tasty. Professionals will also love the recipe with a photo, which suggests how the cake creams will turn out even better.

You can prepare the filling from cream, sour cream or eggs, diversify it with inclusions of chocolate, fruits, aromatic spices and strong alcohol. High-calorie butter and butter creams compete with protein and custard in complexity. It will come in handy to know all the secrets of the chefs, which will help to make a delicious impregnation that will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

Cooking time: 1 hour.
Servings Per Container: 30 Persons.
Calorie content: 215 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: difficult.

Lubricate puff or shortbread cakes well with the filling for which the recipe is used custard for the cake. It turns out to be surprisingly delicate and aromatic, has a thick texture and rich taste. None of Napoleon's recipes is complete without a skillfully prepared custard that will give the cake the sweetness and lightness it needs.

Ingredients:

butter - 200 g;
flour - 100 g;
yolks - 6 pcs.;
milk - 1.2 l;
sugar - 250 g

Cooking method:

Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
Put the mass on medium heat, boil, remove from heat. Cool to room temperature, add butter in a spoonful, whisking the butter-milk mixture vigorously.

Sour cream

Cooking time: 10 minutes.
Servings Per Container: 4 Persons.
Calorie content: 454 kcal.
Purpose: for dessert.
Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for a biscuit cake. It is distinguished by its rich creamy taste, consists of high-fat sour cream and high-quality butter. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get an airy filling for the Bird's milk dessert.

Ingredients:

butter - 150 g;
sour cream - 150 g;
sugar - half a cup.

Cooking method:

Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
All actions should be carried out gradually so that a thick foam forms.

Curd

Cooking time: half an hour.
Servings Per Container: 4 Persons.
Calorie content: 270 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

A delicious aromatic layer for the cakes is the curd cream for the cake with the addition of lemon peel and vanillin. The pleasant filling is also suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. The result is a festive dessert that delights both adults and children.

Ingredients:

lemon peel - 3 g;
cottage cheese - 250 g;
nuts - 20 g;
vanillin - a pinch;
sugar - 150 g;
heavy cream - half a glass;
water - half a glass;
gelatin - sachet.

Cooking method:

Rub the cottage cheese through a sieve, mix with granulated sugar, beat. Add vanillin, roasted nuts, lemon zest.
Pour gelatin with water. Beat the cream until fluffy.
Combine all products with the curd mass, send to the refrigerator for 2.5 hours.
If desired, supplement with raspberries, strawberries, slices of peaches or apricots.

Of cream

Cooking time: half an hour.
Servings Per Container: 4 Persons.
Calorie content: 248 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

Surprisingly delicate and airy it turns out to be a cream cake cream. It can be used for coating surfaces and for spreading cakes. Air-saturated, it is ideal for biscuits or puff cakes, shortcrust pastry and tubules. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

cream - a glass;
gelatin - 10 g;
icing sugar - 100 g;
vanilla sugar - 4 g;
water - half a glass.

Cooking method:

Beat the cream with a whisk to create a fluffy foam. You can use a mixer to make cooking easier. Add powdered sugar at regular intervals, add vanilla sugar in one of the steps.
Soak gelatin in cold water for 20 minutes, heat until completely dissolved, cool.
Whisking continuously, add gelatin.

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Discuss

Cake creams: recipes with photos

Cream for a biscuit - at first glance, the question is completely elementary: well, you think, there is a big problem, just grease the cakes baked the day before. Take jam or sour cream - and go, everything will work out. That is so, but what do you say if you are told that there can be dozens and even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

1. Sponge cake custard

The most common, most affordable, simplest and lightest custard that's great for sandwiching sponge cakes. Do not boil it down into a thick mass - for it to be tasty, this cream should be slightly watery.

Ingredients:

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

Mix sugar and flour, add an egg, grind into a homogeneous mass. Pour in milk, stir, put on the stove and boil over low heat with constant stirring until a slight "puff". Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

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

2. Sour cream for biscuit cake

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

Ingredients:

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

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

Advice: if the sour cream seems thin and not greasy enough to you, try weighing it - put it in several layers of cotton cloth and hang it over the sink for a couple of hours. The serum will go away, the sour cream will beat better and easier.

3. Cream with whipped cream

Lush, light, airy, weightless - it's all about cream with whipped cream. Fat, however, does not take away this, but who said that the cake must be low in calories? That's what the cake is for!

Ingredients:

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

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

Advice: if you are unlucky and the cream you bought does not have a high fat content and does not want to whip in any way, close your eyes to the absolute usefulness of homemade food and add whipping cream powder to the cream - this is a thickener of a neutral taste, which, as a rule, contains modified starch ...

4. Yoghurt biscuit cream

Light! No, the lightest! And absolutely useful. It is made elementary, the taste is weightless and very summer. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.

Ingredients:

500 ml of fatty yogurt (at least 9%);
150 ml heavy cream (at least 33%);
20 g gelatin;
70 ml of water;
100 g icing sugar.

Pour gelatin with water at room temperature, leave until it swells, then dissolve until smooth over minimal heat, remove from the stove. Whisk the chilled cream at the same time until a firm, fluffy mass. Beat the yoghurt and powdered sugar separately.

Introduce gelatin into the yogurt in a thin stream, while working with a mixer. After mixing, remove the mixer. Using a spatula, gently add the cream to the yoghurt, fold it together. We hide the cream in the refrigerator for 5-7 minutes, after which the biscuit can be sandwiched.

Advice: when choosing yoghurt, give preference to a product without additives, which is not drinkable - this way the taste of the cream will be more “pure”, and the mass itself will be more stable and more pleasant in consistency.

5. Curd yoghurt cream

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

Ingredients:

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

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

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

Advice: when choosing cottage cheese, try to find a quality rustic or farm product - soft, without grains. Such cottage cheese will best of all "lie" in the cream, will be smooth and will perfectly combine with the rest of the components. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar based on your taste.

6. Curd cream for biscuit cake

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

Ingredients:

340 g soft fat cottage cheese;
115 g softened butter;
100 g icing sugar;
vanilla or almond essence to taste.

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

Advice: try to take instead of cottage cheese cottage cheese(like "Almette") - the cream will acquire very interesting flavoring shades, it will be more refined and elegant.

7. Curd-fruit cream

Delicious, light, rich. This cream successfully combines the sourness that sour cream gives, the creamy taste of cottage cheese and a bright fruity note.

Ingredients:

200 g soft cottage cheese;
300 g fat sour cream;
100 g icing sugar;
200 g of fruits or berries (strawberry, blueberry, peach, banana).

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

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

8. Creamy sponge cake

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

Ingredients:

400 g cream cheese (for example, from "Violetta", "Almette", "Hochland");
100 g of whipping cream (at least 33% fat);
50 g icing sugar.

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

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

9. Protein cream for biscuit cake

Have protein cream there are many advantages. Firstly, it is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. Also, it's worth mentioning that this is a delicious and appealing option for a sponge cake cream. All in all, it's worth learning!

Ingredients:

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

Pour sugar into a convenient saucepan, measure out the required amount of water. We put it on the stove, bring it to a boil and boil it down to a “soft ball” test (the syrup temperature should be within 116-120 degrees).

At the same time, we begin to beat the whites with a pinch of salt. Ideally, the whites should be whipped exactly by the time the syrup is boiled. Provided that both masses are ready, we begin to pour the syrup into the proteins in a thin stream, while the mixer is not turned off. We work with a mixer until the mass becomes dense, glossy, elastic and does not cool down. The cream is ready.

Advice: for the cream to cook properly, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that no grains of sugar remain on the sides of the pan - this is fraught with crystallization of the entire syrup.

10. Chocolate cream for biscuit

A joy to any shopaholic - chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. Great option for those who love delight with a bitter taste.

Ingredients:

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

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

After complete cooling add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - by spreading it out in bowls and decorating with fruit.

11. Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, intense, bright. Great option for sandwiching birthday cakes.

Ingredients:

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

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

Advice: v caramel cream it is worth adding a spoonful of almond essence - it harmonizes perfectly with the creamy taste.

12. Banana sponge cake cream

Aromatic, full-bodied, creamy, fruity. In general, a great cream for real sweet tooth.

Ingredients:

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

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

Advice: do not puree bananas with a blender - the mass will be thin, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for whites classic biscuits... It is easy to prepare, eaten quickly.

Ingredients:

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

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

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

14. Cream for sponge cake on semolina

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

Ingredients:

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

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

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

15. Cream "Charlotte"

Classic cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Lightweight, delicate and stable - not only suitable for sandwiching biscuits, but also for decorating cakes.

Ingredients:

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

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

Cool it down.

Beat the softened butter until fluffy, then add it in small portions custard base without turning off the mixer. Finally, add cognac and vanillin. Ready.

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

A well-chosen and technologically correct cream is the key to your success as a pastry chef. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, while filling your hand and understanding general principles preparation of this or that cream, you will not spend a lot of effort or time on the process. May your cakes always be flawless and your creams delicious!