A simple homemade cream recipe. The fastest and easiest cake cream - recipes for impregnation and beautiful dessert decoration

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 butter

✓ 4 chicken eggs

✓ Sand sugar 1 cup

✓ 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:

Beat softened butter 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 at 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.

Thoroughly grind the 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 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 low heat, stirring constantly, bring to desolation. Don't bring the cream to a boil !!!

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

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, the cream is even softer and less fatty!)

✓ 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 whip, 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).

Further memories are different for everyone. Because the composition of the dough, if it changes, is insignificant, but there can be many variations of the filling. And it is she who will give the “sweet note of celebration” a special zest and originality. Cream recipes for biscuit cake an experienced hostess always has a note of it - to surprise friends and family with something new. This is the most frequently used butter and low-calorie cottage cheese, and whipped cream that melts in your mouth, and delicate custard or protein fillers - a biscuit is good because it goes well with almost anything. Each type of cream can be further diversified. By adding a little rum or cognac to the butter, we get a noble bitterness.

The five most commonly used ingredients in recipes are:

Vanilla will brightly decorate curd or custard. Condensed milk with sugar is good to use with sour cream or cream. A spoonful of cocoa can change the taste of your dish beyond recognition. Therefore, probably, everyone loves to cook these desserts so much. Uncomplicated in their execution, due to the variety of ingredients, they are completely different from each other. You can add fresh fruit to the treat. The sourness of kiwi or cherries will favorably set off its taste. Banana, peach, pineapple will complement and reveal the delicacy of the delicacy. Walnuts, almonds, coconut flakes will be an amazing highlight. And grated or hot chocolate can be a secret ingredient for any chef who wants to surprise others with a real masterpiece. When preparing a sponge cake, trust your imagination and grateful guests will surely substitute empty plates for more.

The simplest, tastiest and fastest creams for decorating cakes, pastries, cupcakes, and also for filling wafer rolls

Now you will find out how simple creams for cakes - 8 most delicious and quick recipes that you can easily do at home.

I love homemade cakes, they are always tastier than from the store. And if, even, I do not have enough time to decorate them, then thanks to simple and, they always turn out to be excellent.

There is only one question, which of the creams to prepare? Therefore, I offer for your choice several recipes for simple cake creams that I most often use.

8 recipes for easy cake creams

1. Custard: with milk and yolks

This cream is great for

INGREDIENTS:

1 stack - sugar

0.5 l - milk

2 tbsp. lies. - flour

4 things. - yolks

1 tsp. - vanilla sugar

COOKING:

• Grind the yolks, flour, sugar and vanillin until smooth
• Boil the milk, cool a little and add to a homogeneous egg-flour mixture
• Let's mix
• We put all the resulting mass on fire
• We will cook, stirring occasionally, until it thickens

1. Custard: milk and butter

INGREDIENTS:

1, 5 stacks - milk

2 pcs. - eggs

1 stack - sugar

2 h. Lodge. - butter

2 h. Lodge. - flour

1 h. Lodge. - vanillin

COOKING:

• Mix the eggs with flour so that all the lumps disappear
• Boil sugar with milk
• Now, we will pour hot milk into the flour in a thin stream, stirring vigorously
• Next, put a saucepan with cream on a low heat and heat it to thicken, stirring constantly

- Note: DO NOT bring to a boil!

• When the cream thickens enough, remove it from the heat.
• Add vanillin and cream to it. oil
• Mix well
• And let's cool

1. Condensed milk cream

INGREDIENTS:

200 g - creamy oils

100 g - condensed milk

2 pcs. - yolks

to taste - vanillin

optional 30-40 gr. - brandy or liquor

COOKING:

• We'll get the butter out of the refrigerator in advance so that it becomes softened
• Then, together with condensed milk, beat it with a blender, gradually adding yolks from raw eggs
• Optionally, you can add 30-40 gr for aroma. liqueur or cognac (this is not for everybody) and beat again

1. Cream with boiled condensed milk and butter

The tastiest and easiest of all creams

INGREDIENTS:

1 can - boiled condensed milk

1 pack (250 gr.) - creamy oils

COOKING:

• Beat the softened butter with boiled condensed milk until smooth

That's all. Done - yummy.

1. Butter cream: universal

INGREDIENTS:

1 pack - butter

4 things. - eggs

1 stack - sugar

100 g - sugar. powders

1 pinch vanillin

COOKING:

• Let's take a saucepan with a thick bottom
• Mix eggs with sugar in it
• Let's put on a small fire
• We will cook with continuous stirring until the whole mass thickens.
• Remove from heat and cool, without stopping stirring
• In another vessel, whisk butter and icing sugar
• Add it to the egg mass
• Throw in a pinch of vanilla
• Let's mix

- Note: Butter cream should be applied exclusively to cold cooled cakes.

1. Butter cream

INGREDIENTS:

3/4 stack - milk

250 g - butter.

200 g - sugar. powders

1 sachet - vanillin

COOKING:

• Boil the milk and, of course, cool to room temperature
• Add to it softened butter, powdered sugar and vanillin
• Beat the cream at low speed with a mixer until smooth (you can beat it with a whisk if there is no mixer)

- Note: Do not use a blender, it does not whisk well.

The cream will turn out to be delicate, pearlescent, lush, fragrant - delicious.

1. Semolina cream

The cream reminds bird's milk

INGREDIENTS:

1 stack - milk

2 table. lies. - decoys

250 g - creamy oils

1 can - condensed milk (or 1 cup sugar)

1/2 lemon - zest

to taste - vanillin

COOKING:

• Stir semolina with milk so that there are no lumps left (I recommend adding milk a little and stirring immediately)
• Put on a small fire and cook semolina porridge, stirring constantly

- Note: The porridge should be thick.

• Beat sugar with butter, on medium speed with a mixer, white
• Add lemon zest, vanillin and semolina porridge (cooled down)
• Beat well again
• Put the resulting soft cream in the refrigerator so that it becomes thicker

- Note: This cream, on semolina porridge, can even be served on the table as a separate dessert.

1. Coffee cream

INGREDIENTS:

3 table. lies. - sugar

1 stack - strong coffee

2 pcs. - eggs. yolk

50 g - creamy oils

2 tbsp. lies. - flour

0.5 stack - cream 20%

COOKING:

• Let's brew strong coffee: for 1 stack. water - 2 tablespoons. l. ground coffee
• In a frying pan, brown 1 table. l. granulated sugar and add a little hot water to it to boil the syrup
• Mix the syrup with coffee
• Beat the yolks with the remaining sugar
• Add flour to them and mix
• Now, mix this mass with cold 20% cream - mix
• Let's add coffee here
• And on low heat, heat until thickened, stirring
• Add butter - stir
• And let's cool

You have seen how the simplest creams for cakes are made at home, and the most delicious, which are suitable not only for cakes, but also for cupcakes, pastries, eclairs, rolls, cakes and puffs.

Bon Appetit!

On the road: the recipe "", from which, in general, you cannot tear yourself away - a delicious version of the roll with minced chicken and cheese - drop by at your leisure.

(Visited 6,820 times, 1 today)

The creamy base is the most important part in the preparation of a dessert, because, according to the confectioners themselves, the taste of the cake depends entirely on its impregnation. Today, for a sponge cake, you can choose the simplest, but very delicious recipe cream based on cream, sour cream, cottage cheese, milk and other ingredients. Each of them perfectly complements the taste already ready-made dessert and has fans all over the world.

Condensed milk and butter cream - a simple recipe

The simplest, but very delicious cream for a biscuit cake it is butter with the addition of condensed milk. This recipe is suitable not only for soaking biscuits, but also for waffles and cookies.

Ingredients:

• 180 g butter (82.5%);
• 120 ml of condensed milk;
• 1 tsp cognac;
• vanillin optional.

Preparation:

• For the cream we take good quality creamy product, pre-soak it at room temperature until it softens, and then put it in the mixer bowl and beat for 5 minutes.

• Pour in condensed milk, brandy and, if desired, add vanillin, turn on the device and bring the mass to homogeneity.

• Cool the finished cream for 10 minutes, and then use it as directed.

On a note!

It is not necessary to add cognac to the cream, but this drink gives it a pleasant aroma and special taste.

Cream for biscuit with sour cream

For impregnation biscuit cakes sour cream is often prepared. It is simple, light, and has a wonderful creamy taste. But not all housewives like this cream, they complain that it turns out to be liquid. You can avoid such an unpleasant moment if you take fatty sour cream, a special thickener or make a cream on weighed sour cream. It is worth dwelling on the last version of the cream in more detail.

Ingredients:

• 800 g sour cream (not less than 20%);
• 200 g icing sugar.

Preparation:

• We take a colander, put it on a deep bowl, cover it with gauze, which we put in 4 layers, and lay out the fermented milk product.

• We tie the gauze with a knot, press down with any load and put it in the cold for 12 hours. Here it is important to ensure that the gauze does not touch the serum that sour cream will give off by a millimeter, so we drain it if necessary.

• After weighing 800 g of 20% sour cream, 500 g of thick fermented milk product, which we put in the mixer bowl, add powdered sugar to it and beat until smooth.

Instead of powdered sugar, you can use regular beet sugar, then the whipping time will increase. You can put candied fruits, nuts, any fruit - fresh or canned in the finished cream.

Cream is an excellent base for creams, they add to any dessert delicate taste, go well with ice cream, berries, fruits and other various ingredients.

Ingredients:

• 250 ml of cream (from 33%);
• 70 g icing sugar;
• 1 tsp gelatin;
• 6 tsp water.

Preparation:

• For the cream, we take cream with a fat content of 33% and above. Before sending them to the mixer bowl, shake the bag with the contents well, since during storage the cream separates, the less fatty ones are released downward, and the more fatty ones rise upward.

• We use the cream that must be chilled, in the cold they should stand for at least 4 hours, and preferably all night.
• If you are unsure of the quality of the product, you need to cool not only the cream, but also the bowl and whisk for whipping, while the container itself must be absolutely clean and dry.
• Now whisk the cream first at low speed and then at high speed. If you turn on the device immediately at high power, the product will exfoliate.
• Beat until persistent peaks, when the resulting mass does not spread over the bowl, add powdered sugar during whipping.

• Pour gelatin into a separate bowl, pour in water, stir and let the grains of gelatin swell, then melt in a water bath or in the microwave. The main thing is that gelatin cannot be boiled or overheated, otherwise it will lose its gelling properties.
• We return to the cream, turn on the mixer and pour in gelatin cooled to room temperature in a thin stream, beat for a minute and turn off the device.
• The finished cream can be used immediately or left in the cold for some time.

On a note!

Dry or gel colors can be used to give the cream any color. Gel dyes are added at any stage of the preparation of the cream, and dry dyes are added at the very beginning of whipping it.

Sponge cake curd cream recipes

Recently, many gourmets have conquered curd desserts, because they are not only tasty, but also less nutritious. Curd cream opens up a huge field for imagination for confectioners. You can diversify the taste with candied fruits, dried fruits, nuts and other fillers.

Ingredients:

• 500 g of cottage cheese;
• 300 g butter;
• 300 g icing sugar;
• 3 drops of vanilla essence.

Preparation:

• To start curd product we grind through a sieve, this must be done without fail so that the cream turns out to be homogeneous and smooth. If this process seems time-consuming and tedious, then use a blender.

• Put the softened creamy product in a separate bowl, add powdered sugar to it and add vanilla, beat with a mixer until a fluffy mass is formed.
• Without turning off the device, we introduce cottage cheese in portions and bring the cream to homogeneity.

Advice!

If the cottage cheese is too dry, then you can add a little fatty sour cream to the cream.

Italian cream cheese"Mascarpone" for many confectioners is the best base for the cream, because the impregnation is very delicate and tasty. Today there are different recipes for mascarpone cream: butter, protein, chocolate and even the simplest version with condensed milk. You can use different fillers for the cream, but the best addition is fresh berries and fruits.

Ingredients:

• 500 g of Mascarpone cheese;
• 250 ml cream (33%);
• 100 g icing sugar.

Preparation:

• First, we put the cheese in a colander so that all the whey is drained from it.
• Pour chilled and only heavy cream into a bowl, add cheese to them and add powder.

• Beat the ingredients until the mass becomes thick, and there are distinct traces on the corollas.

• As soon as the cream thickens, we stop beating immediately, otherwise the mass will simply exfoliate.

Advice!

You can diversify the taste of the cream with the help of melted white chocolate... Vanillin, rum or liqueur will give the cream an unusual taste and aroma.

Yogurt-based cream is a simple but delicious recipe that gives any dessert a special tenderness, freshness and lightness. The cream is suitable for a biscuit cake, but more for an interlayer, but for leveling the surface it is better to use other creams, for example, cream or curd.

Ingredients:

• 500 ml cream (33%);
• 200 ml of yogurt;
• 3 tbsp. l. icing sugar;
• 10 g gelatin;
• 50 ml of water.

Preparation:

1. Pour the pre-chilled cream into a bowl, beat until soft peaks, then add powdered sugar in portions and continue to beat until a fluffy and persistent mass is obtained.
2. Pour in yogurt, you can take the usual classic or with any taste. We continue to beat until smooth.
3. To make the cream thick and keep its shape, take gelatin, fill it with water, and as soon as its grains swell, melt and cool the mixture. If the cream is fatty and of good quality, then you can do without gelatin. It is also important not to overdo it with a gelling agent, otherwise you will not get a cream, but a souffle.
4. Put a couple of tablespoons of cream in gelatin, stir and send to the total mass, beat again and get a delicious and delicate cream, and in order for it to thicken and become denser, we send it to the cold for 15-20 minutes.

On a note!

Yoghurt cream can be stored for a week and can be used for more biscuit baking, but also for the impregnation of shortbread cakes, for serving pancakes and pancakes.

Cream Cheese - The Perfect Biscuit Cream

Cream cheese quickly won the hearts of confectioners and housewives around the world. Its dense, rich, yet soft and delicate texture makes it easy to work with. The cream does not flow, it lies flat on the biscuit, which makes it an excellent choice for smoothing surfaces and decorating desserts.

Ingredients:

• 300 g cream cheese;
• 100 g butter;
• 80 g icing sugar.

Preparation:

• Put the creamy product aged at room temperature into the mixer container and beat it for two minutes.

• Fill in the icing sugar and continue to beat until the mass increases. At this stage, you can add a fragrant spice - extract or powder.

• Without stopping whipping, add the chilled cheese and work with the mixer for a couple of minutes.

• It is not necessary to whip the cream for a long time, even after the cheese has been added, the mass can simply be mixed with a spatula nozzle so that the cream does not exfoliate.

Important!

Only cream cheese is suitable for cream cheese cottage cheese, but not fused in any way. Many confectioners recommend buying Violetta, Hochland or Almette cheese.

If you want to make a simple but very tasty cream with creamy taste, but you cannot find heavy cream, then you should use the recipe for Toffee cream. It is great for a sponge cake, as well as cupcakes and other desserts in cups. It goes especially well with chocolate biscuit and nuts. And most importantly, not very heavy cream is needed here, a maximum of 20%.

Ingredients:

• 150 ml cream (10-20%);
• 250 g dark chocolate;
• 150 g butter;
• 300 ml of boiled condensed milk.

Preparation:

• Break the chocolate into pieces, put it in a bowl, fill it with cream and send it to a water bath.

• We do not leave the stove, we constantly stir the ingredients and wait for all the chocolate pieces to melt completely.
• We leave the resulting emulsion to cool, and at this time we take the creamy product, it should be soft, put it in the mixer bowl and beat until whitening at high speed for 6-7 minutes.

• Without turning off the device, add a spoonful of condensed milk to the whipped butter, the product should be of good quality, without vegetable fats and not cold.

• Now add the cooled chocolate mixture and beat for 3-4 minutes until fluffy. If bubbles remain on the surface of the cream, then the mass can be passed through a sieve.

• To make the cream thicker, it must be kept in the cold for at least 2 hours, or better all night.

On a note!

If someone doesn't love dark chocolate, then you can take milk, but then the amount of condensed milk must be reduced so that the cream does not taste sugary.

Charlotte cream

Charlotte cream can be called universal and easy to prepare. Thanks to its delicate, elastic and rich texture, it is suitable for sponge cakes and pastries.

Ingredients:

• 300 g butter;
• 270 g granulated sugar;
• 195 ml of milk;
• 3 egg yolks;
• vanillin to taste.

Preparation:

• Pour the yolks and milk into a bowl, shake with an ordinary whisk, pass the resulting mixture through a fine sieve and pour into a saucepan.

• Pour granulated sugar into the resulting mixture, send it to the fire, bring the contents of the stewpan to a boil, but only on low heat, otherwise the eggs will simply boil.

• After boiling, also boil the mixture over low heat until thickened. It is very easy to check whether the cream is ready, we drip a little cream onto a plate, if the drops do not flow and keep their shape, then it can be removed from the heat.

• Pour the cream mass into a bowl, cover with foil and leave to cool indoors.
• We take butter, not cold, since at the time of whipping, both the cream and the butter product must be at the same temperature. Beat the butter separately, and then add the cream to it in portions, while the mixer is not turned off.

• At the end, add vanillin, beat for a couple more seconds and the cream is ready.

Interesting!

Cream "Charlotte" is familiar since Soviet times, when confectioners prepared it strictly according to technological map... Today you can meet different variants its preparation, pastry chefs even learned how to make meringues on the basis of such a cream.

All the proposed recipes for creams are suitable not only for biscuit cake, but for cakes, eclairs, tartlets and other desserts. In many versions, cream is used, which cannot be whipped for a long time, so that it does not curl. But, if this happened, then you should not worry, because just a couple of tablespoons of liquid cold cream will help you get a simple but very tasty cream for any dessert.

Cake cream is always perfect complement to almost any baked goods. It does not matter what is taken as the basis of the treat waffle, biscuit or shortcrust pastry... The main thing is to choose a combination of taste. After all, the final result and the quality of taste harmony depend on this.

There are a huge number of creams for cakes and every day new tastes and recipes for such wonderful dishes appear. In this connection, you can always choose exactly what you want for your favorite dish. Custard, creamy, buttery, all these additions are prepared in different ways. But you can't do without them.

The main rule when decorating a cake is to decorate it beautifully. In fact, it is necessary to select suitable cream and decorate baked cakes or other confectionery base with it. A delicious creamy mass will always emphasize the taste of the product and it is difficult to imagine a real treat without it.

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

Apply the cream mass using a knife, pastry syringe or other dispenser. Often, butter is used for decoration, because it is easy for them to decorate a product, especially if they lack skill in such a skillful matter. Creamy curd cream keeps its shape perfectly, so it is easy for them to align the cake.

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

Glasse cream is also known for its superiority, which is perfect for decorating cakes. It has a delicate, buttery texture. The consistency of "Glase" is thick and it is pleasant for them to work, because it does not spread.

Cream of butter and condensed milk is versatile and goes well with almost any cake. It impregnates products well, filling them with a wonderful and pleasant taste. It is widespread and can be prepared in a matter of minutes, so there is no need for special pastry chef skills.

Protein custards are popular with both novice housewives and experienced chefs because they are airy, light, tender and free of fat. After decoration, they keep their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Charlotte cake cream

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

Today I will tell you how to make a delicious Charlotte cake cream. This is very simple and quick to do.

Ingredients:

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

30.05.2018

Cream for eclairs

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

The most important thing in eclairs is a good cream. The classic version custard is considered, and with it really delicious eclairs are obtained. We will be happy to teach you how to make the right custard.

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

02.05.2018

White chocolate ganache for cake coating

Ingredients: chocolate, cream, butter

Ganache is used by pastry chefs to pour over cakes. It is not difficult to prepare such a delicious and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

Lemon Kurd

Ingredients: lemon, sugar, egg, water, oil

Lemon Kurd is a cream that I use as a serving for pancakes, cheesecakes, or pour them over ice cream. The taste of this cream is excellent, refreshing. Preparing such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar,
- 4 eggs,
- 1 tbsp. water,
- 50 grams of butter.

23.04.2018

White chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make delicious ganache out of white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

17.04.2018

Curd cream for cake

Ingredients: sugar, cream, cottage cheese

There are many of the most different recipes cream for the cake. But today we would like to introduce you to exactly this - curd cheese. It is easy to prepare, delicious and suitable for a wide variety of cakes.

Ingredients:
- fat cream 33% - 200 ml;
- homemade cottage cheese - 300 gr;
- sugar - 3/4 cups.

29.03.2018

Mascarpone and condensed milk cream

Ingredients: mascarpone, condensed milk, cream, vanillin

Half of the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you have no idea how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tbsp. condensed milk;
- 150 ml heavy cream (30-33%);
- vanilla extract taste.

26.03.2018

Custard Protein Cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and do not know which cream to make, I advise you to make this delicious custard. I described the recipe for the cream in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar
- 1 tbsp. vanilla sugar
- lemon.

08.03.2018

Lemon sponge cake cream

Ingredients: lemon, egg, butter, vanillin, sugar

An excellent option for a biscuit cake would be lemon cream... It turns out to be quite thick, so it will hold up perfectly. And its citrus flavor goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- egg - 1 piece;
- butter - 30 gr;
- vanillin - 0.5 tsp;
- sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Ingredients: butter, condensed milk

Honey cake is often prepared with sour cream, and meanwhile it will be even tastier if you prepare a cream of butter and condensed milk for it. Don't believe me? Try it - see for yourself! And our recipe will tell you what to do and how to do it.

Ingredients:
- butter - 200 gr;
- condensed milk - 1 can.

15.02.2018

Cream for "Medovik"

Ingredients: sour cream, dried milk

I very often make a honey cake and most often I grease it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Ingredients: milk, sugar, flour, salt, eggs, butter

Perhaps the most popular cream can be safely called custard. Everyone, without exception, likes it, desserts become delicious and beautiful with it. Our recipe will tell you how to make a classic custard.

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

10.02.2018

Cream of cream and condensed milk for the cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

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

Ingredients:

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

29.01.2018

Creamy cream "Pyatiminutka"

Ingredients: butter, icing sugar, milk, vanillin

Butter and baked milk make a delicious cake cream. It is prepared in a matter of minutes and even has a corresponding name - "Five Minutes". Try it, you will definitely like it!

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

27.01.2018

Caramel cake cream

Ingredients: cream, water, sugar, vanillin

The caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cakes for any cake. If you do not know how to cook it, our recipe will help you.

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