Physicist and astronomer Stefan Feeney of University College London, one of the...
I offer 5 of the simplest creams and the most delicious - for any baking.
1. Classic custard
Ingredients:
- 500 ml milk
- 200 g sugar
- 1 teaspoon vanillin
- 50 g flour
- 4 egg yolks
Cooking:
We grind the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!
2. Universal oil cream
Ingredients:
- Butter packaging
- 4 chicken eggs
- Sugar 1 cup
- Powdered sugar 100 grams
- A pinch of vanilla, optional
Cooking:
First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. You will get a thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Add egg mixture to butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.
3. Cream recipe with condensed milk and eggs
Ingredients:
- Softened butter 200 g
- Condensed milk 100 g
- Eggs (yolks) 2 pcs.
- Vanillin or liqueur
Cooking:
Beat softened butter with condensed milk. While continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or another spice, or 30-50 gr. liquor.
4. Cream of condensed milk and butter
Ingredients:
- 1 can of condensed milk
- 1 pack of butter
Cooking:
Beat butter and milk until smooth. The oil should be at room temperature. Refrigerate the cream.
5. Cream of semolina
Ingredients:
- 1/2 cup milk
- 1 tbsp semolina
- 1 tsp Sahara
- 1/2 tsp butter
- 1 yolk
- 1 tsp vanilla sugar
Cooking:
Boil milk with vanilla sugar. Mix semolina with large quantity 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 a fluffy homogeneous mass. Add to it semolina in small portions, constantly whisking it with a whisk so that the cream is lush and light.
5 easiest creams - for your baking! Choose any!
Delicious cream for sponge cake- the main component of the festive dessert. Even perfect cakes can be easily spoiled by unsuccessful impregnation. Best Recipes creams for biscuit treats are published below.
Custard for biscuit cake
Ingredients: liter of fat cow's milk, 2.5 st. spoons of high-grade flour, vanilla sugar to taste and a glass of ordinary white, half a standard pack of butter, 5 tablespoons eggs.
- Eggs with all bulk components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
- Not cold milk is poured into a saucepan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
- Melted butter is added to the almost ready 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 should 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 by no means a mandatory step. After adding the thickener, the mass is re-whipped.
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 butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g semi-fat cottage cheese.
- At a slow speed, the melted butter, mashed cottage cheese and vanilla extract are combined with a mixer. The mass is whipped until it becomes lush 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, whipping with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.
There is no cake without cream. The taste and appearance of the dessert largely depends on the layer. Even the most modest cake can become a chic cake if it is adequately decorated.
The most delicious creams for cakes - general principles of preparation
Criteria for a good cream: sweet, smooth, thick. To make it this way, you need to know the approach to each product.
Basic rules for making creams:
Sugar. Often it is replaced by powder. Added to cream for flavor. If powder is indicated, then it cannot be replaced with sand.
Butter. It is advisable to use a natural creamy product with a fat content of 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. It is impossible to melt and heat before whipping.
Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second variant, the product is thicker, has dark color and it tastes like caramel. Plain condensed milk is white, has a creamy taste. No preliminary preparation is required.
Cream. For the cream, fat cream of at least 33% is used. Otherwise, the product will not whip into a lush foam.
Cocoa. For rich chocolate flavor powder without sugar is used. Before adding to the total mass, it must be sieved.
To prepare creams, you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more laborious.
Recipe for a delicious buttercream mascarpone cake
The recipe for a delicious cream for sponge cake or any other with soft cakes. Mascarpone filling will make them even more tender, the dessert will melt in your mouth.
Ingredients
A pack of butter 70% fat and above;
500 g mascarpone;
2 cups of powder;
A pinch of salt.
Cooking
1. Put the softened butter into a mixer bowl or into any bowl convenient for whipping. Immerse the mixer and start beating. High-quality oil in 5-7 minutes will become light, increase in volume.
2. We begin to gradually add powder to it. Add a pinch of salt for taste.
3. As soon as all the powder is dissolved, set the lowest mixer speed.
4. Partially add mascarpone to the oil. If the consistency of the son is heterogeneous, then before that it is better to stir separately.
5. Knead the cream at low speed and you're done!
Delicious cream for biscuit cake (butter)
For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It’s good if there is a GOST marking on the jar, or at least there are no extraneous ingredients in the composition.
Ingredients
Bank of condensed milk;
350 g butter;
vanilla sachet;
1 tsp cognac.
Cooking
1. Put the oil, immerse the whisk of the mixer, beat thoroughly until fluffy.
2. Enter vanilla, stir.
3. Open a can of condensed milk, start adding to the oil. But do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.
4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!
The most delicious mascarpone cake cream with cream
A recipe for air cream with mascarpone, which turns out to be a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.
Ingredients
200 ml cream;
200 g mascarpone;
1 glass of powdered sugar;
Vanilla or any flavor you like.
Cooking
1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to your taste.
2. Now we are engaged in cream. Pour them into a clean bowl, dip the beaters and start beating with a mixer.
3. As soon as the cream has tripled, we begin to pour in the powder. We don't stop beating.
4. As soon as the powder runs out, turn off the mixer.
5. We take a spatula in our hands, start adding mascarpone to the cream, stir gently so as not to plant foam.
6. We bring the cream to homogeneity. Ready! You can grease the cake layers.
Recipe for a delicious cream cake with boiled condensed milk
The feature of this delicious cake cream is the consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.
Ingredients
Bank of condensed milk;
1.5 packs of butter;
Vanilla, cocoa, liqueur or cognac.
Cooking
1. We shift the boiled condensed milk from a bowl, knead until smooth.
2. In the second bowl, beat the butter, which should be softened.
3. Gradually add condensed milk to the butter, beat together.
4. For flavor, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.
Delicious cream for biscuit cake "Chocolate"
Very gentle, light and airy chocolate cream, which is ideal for a biscuit. The taste will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.
Ingredients
2 tablespoons of cocoa;
380 g thick condensed milk;
280 g butter;
1 g vanillin.
Cooking
1. Sift cocoa so that lumps do not form in it.
2. In small portions, we introduce condensed milk into the powder, mix well.
3. In a separate bowl, put the butter, previously softened. Beat with a mixer.
4. We introduce chocolate condensed milk into the lush butter, beat thoroughly after each spoonful of milk.
5. We introduce vanilla, stir for the last time and the chocolate cream can be used!
The most delicious cream for Charlotte cake
Perfect option the most delicious cream for cakes of all types of "Charlotte". With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.
Ingredients
250 ml of milk;
400 g butter cl;
350 g sugar.
Cooking
1. Cooking milk syrup. Mix milk and sugar, bring to a boil.
2. While the milk is heating, shake the eggs.
3. Pour hot milk with sugar into the eggs, continue to beat.
4. Transfer the mass to the stove, stir and cook until thickened. Cool down. The syrup will thicken even more as it cools.
5. Beat the butter until fluffy.
6. Gradually add the brewed syrup. We put in small portions and mix thoroughly.
7. Dye, cocoa, vanilla can be added to the finished cream. In the refrigerator, it will stand remarkably well for 2 days after preparation, but the mass must be transferred to an airtight container.
Recipe for a delicious cream cake with gelatin
This cream is made from sour cream, but thanks to the addition of gelatin, it hardens well, does not spread, and is ideal for juicy and soft biscuit-type cakes.
Ingredients
15 g of gelatin;
250 g of condensed milk;
400 g sour cream;
Vanilla or cocoa;
50 ml of water.
Cooking
1. Immediately you need to soak the gelatin. It is not necessary to use water, similarly you can take milk, it will be even better for a cream.
2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.
3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.
4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.
5. Put the mass in the refrigerator for 15 minutes, but do not allow it to harden.
6. Lubricate the cake, decorate, send to harden for 3-4 hours.
Delicious cream for biscuit cake with cottage cheese
A variant of the most delicious cream for a cake with cottage cheese. Choose a fat and soft product so that the cream is gentle and uniform.
Ingredients
10 spoons of condensed milk;
400 g of cottage cheese;
200 g sour cream;
200 g butter;
0.5 st. powder.
Cooking
1. Beat cottage cheese until smooth. It's best to use a blender. If not, then you can first wipe the product through a sieve.
2. Beat soft sl. butter together with powder, we introduce first condensed milk, and then sour cream.
3. Add softened cottage cheese, optional vanilla, cocoa, any essence.
4. Beat again and send the tender mass to the cake.
The most delicious banana cream cake
Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.
Ingredients
2 bananas;
10 ml lemon juice;
200 g sour cream;
1 glass of powder;
150 g butter.
Cooking
1. Whip the butter. Gradually add powder. At the end, add sour cream by the spoonful. You can replace powder with sour cream with condensed milk. In this case, it should be thick.
2. Peel bananas, mash to puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.
3. It remains to stir both masses. We use cream for decorating cakes. It is not recommended to store the mass for a long time.
Sugar and powder thin the mass. Therefore, you should not add them to the cream more than indicated in the recipe.
If the consistency of the cream does not suit you, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly spoiled. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They are great at bulking up.
If you mix products of different temperatures, the cream will delaminate, the mass will be grains, water may drain.
To flavor the dessert, it is not necessary to use only vanilla. You can buy essences with a variety of smells: rum, sweets, fruits, chocolate, berries.
You don't have to be a culinary master to know how to cook. custard. It is enough just to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. After that, the approval of people trying your desserts will be guaranteed.
Custard - a simple recipe with milk
The easiest way to make cream cake.
What you need:
- milk - 2 cups;
- sugar - 1 cup;
- drain. oil - 50 g;
- eggs - 2 pcs.;
- flour - 2 tbsp. spoons;
- vanillin - 1 teaspoon.
Pour milk into a saucepan and heat it over medium heat. At the same time, eggs and sugar are beaten until the latter is completely melted. Then the flour is put there. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to a minimum and pour milk in portions into the resulting flour mass. When more than half has been poured, put the mixture into a saucepan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has acquired the desired consistency, put the butter there, turn off the stove and continue stirring until it has completely melted. At the end, add vanilla.
How to do without eggs
Urgently need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.
What you need:
- milk - 2 cups;
- sugar - 1 cup;
- flour - 5 tbsp. spoons;
- drain. oil - 150 g;
- vanillin - 1 teaspoon.
Whisk one glass of milk, flour and sugar in a bowl. Separately, bring a second glass of milk to a boil and gradually add it to the mixture. Place the saucepan over medium heat and begin to cook the cream, stirring constantly so that it does not burn, until it thickens.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream has acquired the desired consistency, put the vanilla and remove the pan from the stove.
Biscuit cream
Another simple recipe for a delicious cream that can be added to a biscuit cake.
1) Cream for custards
INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar
COOKING:
In a bowl, mix 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 previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. 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 has elapsed, 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 the powdered sugar and cocoa in a small bowl, set aside. In a large mixer bowl, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.
3) Curd cream
INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 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. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put. Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.
Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. Ready curd cream I use it for making cakes, desserts and as a filling, for example for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
4) Delicious Lemon Cream
INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.
COOKING:
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the smell cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add it. 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 don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!
5) Simple curd thick cream for cake
INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine
COOKING:
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.
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. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill 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 I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without boiling, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.
If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of soft butter and whipped.
