Recipe for cortex cream at home. The most delicious cake creams are a chic selection! Recipes of delicious creams for biscuit and other home cakes

Rarely which triumph is without a festive cake, be it an anniversary, a wedding or a children's holiday. As they say, the holiday failed, if it did not reach the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or on the contrary, emphasize the advantages of the foundation. Independently cooked cream is much more tastier, and you will be able to decide how sweet it will be. You will need an easy set of ingredients, a mixer, bowl and a saucepan with thick walls.

Creamy cream based on condensed milk. This is one of the easiest and most common recipes, which is especially well suited for biscuit cakes. Take 250 g of the deciding butter and hurt it well or a mixer. Then gradually add thickened milk into the container and beat again until the mass starts falling back from the walls of the bowl. The custard is prepared as follows:

• Capture 250 g of milk and cool it.
• Mix yolks from two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
• Enter the resulting mixture into warm milk, breaking lumps.
• Put the saucepan on fire and cook, stirring, 5-7 minutes while the cream does not thicken.

Curd cream. For its preparation, it is necessary to wipe through the sieve of 400 g of cottage cheese and mix it with four yolks and a compatible sugar. Then add whipped chilled cream 30% fat. Optionally, you can additionally add nuts, berries or raisins. Chocolate cream. To make it, buy 250-300 g of black or milk chocolate and melt on a water bath. At the same time make a cup of tea with Bergamot. When tea will cool down a little, connect it with melting chocolate. Stress the unusual taste of the orange or lemon. Put the workpiece for 4-6 hours in the refrigerator, and then take a mixer to the air condition. Protein cream. In a different way, he is called meringue. It is very gentle and lightweight, ideal for decorating the cake, and it still does not need to cook. You only need to take 4 eggs directly from the refrigerator and separate the proteins. Then add a little lemon juice to the proteins and beat to strong foam. Next, gradually spare a glass of sugar powder, without stopping the work of the mixer. The finished cream should be well held on the vanity blades and do not fall.

Sour cream. This is a multifunctional recipe that can be used and as an independent dish - dessert served with fruit and chocolate. The first thing to fill 30 g of gelatin with cold water and leave swept in a saucepan. You will also need to cool the polfilogram of oily sour cream. Next, it is necessary to beat on a cold water bath until the amount of sour cream is twice. In parallel, supper a glass of sugar and a little vanillina. Pan with gelatin, put on the stove and melt it. Slightly cool the mass and pour into the sour cream mixture, continuing to actively beat it.

These are basic recipes for cake creams. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of the new culinary masterpiece.

I love homemade. And even if there is no time to decorate them, then the taste of them is always given. And very often the question arises which cream cream. I offer you a few cake cream, which are most often applied.

1. Custard

We need:

• 1 cup of sugar
• 0.5 l of milk
• 2 tbsp. Spoons of flour
• 4 yolk
• 1 tsp of vanilla sugar

Cooking:

Rust up to homogeneity of yolks with sugar, flour and vanilla. Milk is brought to a boil, we cool a little and carefully pour milk to the eggs, mix. Next, we put the lot on fire and cook, stirring, before thickening.

The cream is ready!

1. Custard

Another custard recipe. These recipes are very similar, choose which bigger you like.

We need:

• 1, 5 glasses of milk
• 2 eggs
• 1 cup of sugar
• 2 h. Spoons of butter
• 2 h. Spoons of flour
• 1 tsp Vanilla

Cooking:

In a saucepan, mix the flour with eggs to the disappearance of lumps.

Pour milk to another pan, we add sugar and stirring to be brought to a boil.

Pour milk in flour in the flour intensely stirring.

We put a saucepan with cream on a small fire and warm to thickening, without ceasing to stir. Do not bring to boil!

The thickened cream is removed from the fire, add butter creamy and vanilla sugar to it. Mix well and quickly cool (you can put in cold water).

I use this cream for your. You can also use for rolls, eclairs and cakes.

1. Cream with condensed milk

We need:

• 200 g of butter
• 100 g of condensedume
• 2 yolk.
• vanillin

Cooking:

Creamy oil gets out of the refrigerator so that it becomes soft. Then whip it with condensed milk, gradually adding egg yolks.

To add fragrance to cream vanillin or grams 30-40 brandy or liquor.

1. Cream with condensed milk and butter

This is probably the simplest recipe of a delicious cream.

We need:

• 1 bank of condensed milk
• 1 pack of butter

Cooking.

The softened oil and condensed milk to the homogeneous mass. The finished cream is cooled and wrap or start the cakes.

1. Cream oil universal

We need:

• 1 pack of butter cream
• 4 eggs
• 1 cup of sugar
• 100 g of sugar powder
• chipping Vanilla

Cooking:

In a saucepan with a thick bottom, we break eggs and mix them with sugar. We put a saucepan on a slow fire and cook, constantly stirring until a thick mass turn out. Remove from fire and cool, continuing to stir. In another dish, we whip oil with sugar powder and add to the egg mass. For fragrance, add a pinch of vanilla. Ready cream store in the refrigerator. Oil cream should be applied only to the cooled cakes!

1. Butter cream

Another variant of the cream cream. Very simple and quickly prepared and very tasty it turns out!

We need:

• ¾ Glass of milk
• 250 g of butter cream
• 200 g of powdered sugar
• 1 Package Vanillina

Cooking:

Boil milk and cool it to room temperature. We add to it softened oil, sugar powder and vanillin.

We whip the cream mixer at low speed until uniformity. If there is no mixer, then beat the whisk. I do not advise you to use a blender, with it, the cream is poorly whipped.

The cream is obtained pearly, gentle, lush with vanilla aroma.

1. Manna Cash Cream

With this cream, I often lubricated the cakes when the children were small. And he reminiscent of a little bird milk.

We need:

• 1 cup of milk
• 2 tbsp. spoons of semolina cereals
• 250 g of butter
• 1 bank condensed milk or 1 cup sugar
• grandfather Half Lemon

Cooking:

In the semolina we pour some cold milk and stir so that there are no lumps. Then we tighten all the milk and cook on a slow fire of the manna porridge, constantly stirring. Porridge should be thick. We whip out to have worn oil with sugar mixer at medium speed. To the oil add half lemon zest (if there is no lemon, you can add vanillin). Add the cooled semnel porridge and beat well again. The cream is mild, so we put it for a while in the refrigerator.

Now you can decorate the cakes, glorify the cakes, and you can serve as a separate dessert.

1. Coffee cream

We need:

• 3 tbsp. Spoons of sugar
• 1 cup of strong coffee
• 2 egg yolk
• 50 g of butter
• 2 tbsp. Spoons of flour
• 0.5 cup cream 20%

Cooking.

First we boil strong coffee: 2 tbsp. Spoons of ground coffee pour a glass of water and bring to a boil, interferebly stirring.

In the frying pan heat 1 tbsp. A spoonful of sugar, add some hot water and cook syrup. Mix the syrup with coffee. The submachen sugar gives the cream a darker shade.

Egg yolk yolks are whipped with the remaining sugar, add flour, mix first with cold cream, then with coffee and warm up to thickening. Add oil and cool.

If you are soluble coffee, then first boil the milk cream, and then fill it with soluble coffee.

Cream, cooked at home, is able to emphasize the taste of baking, be it biscuit root, shortbread or oil dough. Cream cream is a bulk and air mass, which is prepared on the basis of whipped egg proteins, sugar, butter, condensed milk and sour cream. Other simple ingredients are added - for density and structure - gelatin, flavors - to give taste, natural dyes are attractive and bright.

With the help of a cream, a home cake can not only be decorated, but also to lay the cakes so that they are soaked and become soft and gentle. As a rule, it is applied to a crude using a knife with a wide blade, but it is more convenient to use a silicone blade for these purposes.

Using a cooking bag and a variety of nozzles to it on the top layer of the cake, you can apply ornaments from a cream, make beautiful patterns. In the absence of a culinary bag, it can be made from bakery paper or pure polyethylene package. The paper is collected from the paper (the tubule in the form of a cone) and gently fill in it cream. The conch of the envelope is trimmed (straight or angular slice, cloth) and squeeze on the confectionery product, getting the necessary drawings.

Cake cream - a perishable product, and after it was prepared, it is necessary to store it only in the refrigerator conditions, not more than 38 hours.

Sour cream - for the preparation of cream based on sour cream, a product with high fatty up to 30% is needed, only fresh. The product must be cooled, and when mixing sour cream and oily cream cream will have a more stable consistency. Adding gelatin will make it a sustainable consistency, but the tenderness and weight of the mass will be lost.

Protein cream - For its preparation, proteins of chicken eggs are used, whipped with sugar (ideally sugar powder is used). Gentle consistency is great for decorating the top layer of cakes and cakes, for filling tartlets and tubes, but it is not recommended to use such a cream to use such a cream.

Custard - for cooking they will need chicken eggs and fresh milk. Present in cream and other ingredients - sugar, flour or starch, aromatic additives and natural dyes. In the process of preparation, it must be constantly stirred, otherwise the mass can curl and merge. The cream is used in the cooled form, and is stored no more than 5 hours in the refrigerator. Custard is used to impregnate internal cakes, decorating the top layer of homemade baking, for filling the baskets and tubes.

Creamy cream is obtained by whipping dairy or vegetable cream with sugar powder, has a pleasant creamy - creamy taste, lightweight and gentle consistency, high nutritional value and light taste. Great for impregnation and decoration of biscuit dough, but does not combine with a puff and sandy test. The shelf life in the refrigerator is up to 32 hours.

Oil cream - quite widely used for impregnation and decoration of domestic confectionery. The cream does not spread through dense and sustainable consistency, great for filling the baskets, tubes, puff pastry products. Such cream, as a rule, decorate the top layer of the cake using a culinary bag with a variety of nozzles. It is necessary to store no more than 28 hours in the refrigerator.

Cooking cream for decoration and impregnation of home cakes:

Based on a classic cake cream, you can experiment by adding additional ingredients to the mass to get a more dense or vice versa lightweight, or give a lot of a new spicy taste. Original and interesting recipes for cooking cream.

Easy and tasty, with a pleasant scent of Vanilla. It will take about 5 minutes to prepare, and the products must be room temperature.

Ingredients:

• Packing of butter;
• Package of vanilla powder;
• 100 ml. milk or light cream;
• 3 tbsp. spoons of sugar powder.

Cream cream preparation:

1. Milk bring to a boil and cool slightly, dissolving sugar powder and vanillin in it.
2. Cut the oil into small pieces, add to liquid ingredients and thoroughly beat the mixer until the mass thickens.
   

   Instead of vanilla powder, a liquid extract can be used, or three bags of vanilla sugar.

Cooking cream for cake based on this recipe, can be made not only for impregnation of cortex from the biscuit dough, it will enjoy it as an independent dessert. The cream will be perfectly combined with a cake prepared with fresh or canned fruits and berries, chocolate crumbs.

Ingredients:

• Sugar sand - 1 cup;
• Package Vanillina;
• Cottage cheese - 500 gr.;
• Some fat cream - 100 ml.;
• Creamy oil - 200g.

Cooking cream:

1. Before you begin cooking, cottage cheese must be wiped using fine sieve for this, then the consistency of the cream will be incredibly gentle and air.
2. In the blender, pour sugar and vanilla powder, add chilled chilled butter chopped with slices. Add cottage cheese and beat until homogeneous mass.
3. You can adjust the density and airiness of the cream by adding cream.
4. To prepare a dessert, cream must be pre-beat, and do not mix them in a blender with cottage cheese, but gently interoperade with a silicone blade into a mass.

To taste, the cream resembles a lemon waiting or jam, ideal for impregnation of a biscuit dough, as well as for filling the basket.

Ingredients:

• Chicken Eggs - 3 pcs.;
• 3 lemon or 5 limes;
• Sugar sand - 150 gr.;
• Creamy oil - 100g.

Cooking cream:

1. With citrus fruits with a conventional grater with a small fraction to remove the zest. Only color skin is used, when the white part, the cream will be very damaging.
2. Shoot the zest with a small shill, add sugar and mix the mass.
3. Singing the juice from citrus and add to the sister, put a saucepan on fire and heat. In order for sugar faster, you can add 2 tablespoons of water.
4. As soon as the mass heats up, and sugar will be dissolved to add some whipped chicken eggs and softened butter.
5. Welcome cream on a small heat before thickening for 3-5 minutes. Cool and can be used for decoration.

Oh, the children, I do not believe that I am writing, but I finally ripened: many months I have hatched the idea of \u200b\u200bcollecting all my favorite cream recipes for the biscuit cake. And so, thanks to your numerous requests and pleads :))) I still decided to put a deposit all the coming of its cakes.

Cream for biscuit - here, of course, the concept of relative. Recipes that I will set out below you can use not only in combination with biscuit., but also in other cakes, cupcakes, tartlets, ecles and other desserts.

And before proceeding with recipes, i will tell you something very importantWhat you hardly guessed. Since in many today's recipes, cream appear, cut the secret focus from the queen of baking Martha Stewart:

If you accidentally taught the cream and see that they have already begun to turn around, just add a couple of spoons of cold liquid cream and mix gently. It will return cream to the right state.

So, proceed. Material today is a lot. I promise, it will be interesting.

1. Cream for cake with Ricotta

I will start with the very fresh, which I tried literally today.

This is a very gentle cream with sophisticated, unbearable taste and vanilla aroma.

Personally, this cream in finished form I really reminded the Mascarpone cheese.

If desired, this cream is combined with a fruit or berry puree. And you can add a handful of chocolate droplets.

We will need:

• fat cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 C.L. ( you can find here )
• fruit / berry puree - 40 gr. (optional)

Cooking:

1. The mixer whipping cold cream to stable peaks.
   

   Do not beat the cream too much, otherwise, with stirring with Ricotta, they can curl.

2. In a separate container, we whip with ricotta with sugar and vanilla essence about 3 minutes to melted sugar. If desired, add fruit-berry puree and mix.
3. Last but, add whipped cream and gently mix with the scope of folding movements from the bottom up.

2. cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And - this is generally space!

I change the fruit component of this cream and every time I get absolutely new taste and color. But without extraneous additives cream with mascarpone excellent.

For him we need:

• fat cream 33-36%, cold - 375 gr.
• maskarpone Cheese - 360 gr.
• sugar - 75 grams.
• vanilla extract - 1.5 C.L.
• fruit puree. (banana, raspberry, strawberry, etc.) - 100 gr. (optional)

Cooking method:

1. Cream pour into the bowl of the mixer and put in the freezer for 15 minutes along with a whisk for whipping.
   

   Additional cooling will help us beat the cream much faster.

2. Then add mascarpone, sugar, vanilla essence into the same bowl, and whip first at the minimum speed, and then at maximum, to stable peaks.
3. At the end, at will, add a fruit puree and gently interfere with the cream with a spatula.

Up to assembling the cake we remove the cream in the refrigerator.

3. Cheese cream cream (cream-CHIZ)

Grocery list:

• curd / creamy cheese - 200 gr. (type Hochland Cremette. )
• sugar powder - 70 gr.
• vanilla extract - 1 tsp.
• fat cream 33-36%, cold - 350 gr.

Cooking cream:

1. In the bowl of the mixer, we put cream CHIZ, sugar powder and vanilla essence, and beat up to a homogeneous state.
2. Separately whip cold cream to stable peaks.
3. We shift the whipped cream into a bowl of cream cheese and gently mix the reservoir to the folding movements from the bottom up.

Up to assembling the cake we remove the cream in the refrigerator.

4. Chocolate Cream with condensed milk

This cream is one of my favorite oil creams. It comes from the Soviet Union. Prague cake all remember? Here, it was with this cream prepared our cult Soviet cake.

For him, take:

• creamy oil, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp.

Recipe:

1. Creamy oil is adjusted to room temperature (ideally 20ºС).
2. While the oil is heated, in a small casserole, we mix the condensed milk with water, then we introduce 2 yolks and mix to uniformity.
3. We put a shill on a weak fire and with continuous stirring a spoon bring a mixture to a thick state. The finished syrup should leave a clear track on the back of the spoon, if you spend your finger on it.
   

   Caution, do not bring the mixture to a boil, otherwise the yolks are welded.

4. Ready syrup is transferred to clean dishes and cool to room temperature.
5. Soft oil is very well whipped with a mixer to a lush state (about 10 minutes).
6. Continuing to beat, add cocoa in three days before receiving a homogeneous consistency.
7. Next, on one spoon, we introduce the cooled syrup, thoroughly beating after each portion. At the end, add a vanilla essence.

Such a cream before use does not cool.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled, and with the addition of whipped cream, which makes the cream more air and light. I really liked such an alternative to a heavy oil cream.

Grocery list:

• fat cream 33-36%, cold - 250 gr. ( to order )
• creamy oil, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make cream as follows:

1. In the mixer bowl, we whip cold cream to stable peaks (before whipping a bowl and a mixer whisk I also advise cooling).
2. In a separate dish, we whipitate soft oil together with boiled condensed milk to the lush state (at least 5 minutes).
3. We introduce into this mass whipped cream and gently interfere with their bladeing folding movements from the bottom up to a homogeneous consistency.

If you do not plan to immediately work with cream, then put it in the refrigerator before use.

6. Oil cream Charlotte

It is perfectly combined with juicy impregnated biscuit. If you prefer oil creams in biscuits, then this recipe for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp.

Recipe:

1. In the skeleton put 100 gr. Sugar and milk, mix and put on fire before boiling.
2. Meanwhile, thoroughly rub egg with the remaining sugar (80 gr.).
3. After the milk boiled, overflow 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then we return this mixture back to the skeleton and put on a weak fire.
5. Constantly stirring with a spoon, bring the mixture to thickening (on the back of the spoon should remain a clear track if you have a finger).
6. We remove the finished milk syrup from the fire, overflow into clean dishes and cool. The cooled consistency syrup should be similar to condensed milk.
7. Soft creamy oil is whipped with a mixer to a very magnificent state (5-10 minutes) and, continuing to beat, we enter the milk-sugar syrup on one spoon, carefully whipping the oil after each portion of the syrup.
8. At the end, add a vanilla essence and beat a little once again.

Charlotte cream do not need to cool before assembling the cake.

7. Curd cream for biscuit cake

Cream for lovers of cottage cheese. Personally, I do not really read the curd cakes. I like more refined taste of ricotta. But knowing the delicate feelings for the curd of many of you, the public next recipe.

If you have wet cottage cheese, hang it in Marle for a few hours.

We need:

• cottage cheese, dry and fat - 500 gr.
• milk - 100 ml
• sugar powder - 120 gr.
• creamy oil - 10 grams.
• corn starch - 1 tsp.
• vanilla extract - 1 tsp.

Description of the recipe:

1. Cottage cheese wipe through a sieve to get rid of lumps.
2. In the casserole mix milk, half of the sugar powder (60 gr.) And starch. Add oil and put on a weak fire.
3. With a constant stirring by a wedge, bring milk to a boil and cook 2-3 minutes while the cream does not thicken well.
4. The resulting cream is cooling up to room temperature, periodically stirring the wedge.
5. In the meantime, the cottage cheese with the remaining sugar powder (60 gr.) Before getting a smooth creamy mass, in a submersible or ordinary blender.
6. We introduce a vanilla essence and cooled custard in the curd mass and mix the spatula to a homogeneous consistency.
7. Optionally, we can add pieces of fruit or berries into cream.
8. The finished cream is set for 20 minutes in the refrigerator so that it is blown away, after which it is proceeding with the assembly of the cake.

8. Sourished cream

For the biscuit cake, we need a thick sour cream, which will be well kept form. Otherwise, the cream will impregnate the biscuit and the cake will turn into porridge.

Therefore, for sour cream, we need the most fatty sour cream.

Namely we will need:

• fatty sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dR. Oetker with natural vanilla )

It is preparing very simple:

1. In the mixer bowl, we connect all the ingredients and beat up the formation of a lush air mass.

Up to assembling the cake we remove the cream in the refrigerator.

9. Yoghurt chocolate cream

This recipe random invention. But despite this, the cream turned out very tasty and unusual. As a consistency, it turns out approximately as sour cream.

For the recipe, take:

• black chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want a more chocolate taste or more steady cream, double the amount of chocolate.

Cooking process:

1. The black chocolate is lying on the pieces and calm in the water bath, periodically stirring. Then cool to room temperature.
2. In a mixer bowl, we connect yogurt with condensed milk and whipped with a mixer to a creamy state.
3. In a bowl with cooled chocolate, we shift 2 spoons of yogurt cream and mix.
4. We shift the resulting mixture back to yogurt and gently mix with the reservoir folding movements.
5. Finished cream put in the refrigerator for 1-2 hours to frozen.

10. Strawberry cream with white chocolate

I learned this recipe at confectionery courses. Although I can already be wrong - it was long ago. But the most important thing is that this cream is very tasty and rather unusual.

For cream, we need:

• creamy oil, softened - 200 gr.
• sugar powder - 200 gr.
• white chocolate - 200 gr.
• strawberry - 100 gr.

Recipe:

1. Strawberry cut into small pieces, fold into the saucepan and let out for 15 minutes or before evaporation of the fluid. Then remove from the fire and cool.
2. White chocolate lying on pieces and calm on a water bath, periodically stirring. Then remove from the fire and leave cool.
3. Butter with powdered sugar is whipped with a mixer to a lush state (5-10 minutes).
4. We introduce the cool chocolate and mix. Then add strawberries and mix thoroughly.

The cream is ready to use.

11. Diplomat cream

The diplomat cream is a combination of a custard and whipped cream. Especially good in chocolate execution. But the vanilla with fruit or berries is also very good.

Structure:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 grams.
• fat cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• sugar powder - 1 tbsp.
• black chocolate - 100 gr. (optional)

Cooking method:

1. First weld the custard. To do this, we bring milk and half of the sugar to the boil of milk and half of the sugar (30 gr.), Stirring periodically.
2. In a separate bowl, we tritura egg yolks, remaining sugar (30 gr.) And starch.
3. As soon as the milk begins to boil removed from the fire, the fire is reduced to a minimum and overflow 1/3 of milk into the yolk mixture with constant stirring.
4. The resulting mixture is transfixed back to a saucepan with milk, again stirring with a whisk.
5. Return a saucepan on fire and with constant stirring, bring the cream to a boil. After a few seconds, after the bubbles appear, remove from the fire.
6. If a chocolate cream is needed, then after removed the scenery from the fire, add finely chocolate and mix it to a homogeneous consistency.
7. Pour the custard cream into clean dishes, cover it closely and leave for a few hours or at night so that it is frozen.
8. Separately whipping very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more to stable peaks.
9. Fully cooled custard slightly whipped with a wedge and gently interfere with the spatula whipped cream with folding movements from the bottom up, achieving a homogeneous consistency.

In the finished cream diplomat, you can add any fruit or berries as desired. And the cream is ready to use.

12. Cocoa and milk cream

Perhaps the easiest and most affordable cream from all presented.

For him we will need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Cooking:

1. In the scenery, mix the sifted flour and cocoa, add sugar and mix.
2. We introduce about 1/3 milk. Mix the wedge. Then we pour the remaining milk and all times everything is thoroughly mixed. This is done in order for no lumps.
3. We put the saucepan on a moderate fire and with a constant stirring, we bring the cream to a boil.
4. When the cream starts to boil and many large bubbles will appear, remove the casserole from the fire and getting cold, covering the closest food film.

After cooling, the cream is ready for assembling cake.

13. Belkovo-custard (Italian meringue)

Another economical cream, but in certain combinations it is unreasonable. In this recipe we brew egg proteins, so you can not be afraid of bacteria. Protein cream perfectly combined with acid fillings. For example, you can assume your biscuit and cover the cake with this cream.

The only difficulty is for this recipe. need a kitchen thermometer ( you can buy here).

We take:

• egg proteins - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp.

Cooking:

1. In the bowl of the mixer, we put squirrels with lemon juice.
2. We pour water into the saucepiece, add sugar, gently mix with silicone spatula and put on moderate fire.
3. At the same time, we begin to beat the proteins at the high speed of the mixer (5-10 minutes).
   

   It is important not to take advantage of proteins, otherwise the mass will begin to be down. After the proteins were whipped into a stable lush meringue, we reduce the speed of the mixer to medium.

4. When the syrup reaches 120 ° C, remove the saucepan from the fire and slowly with a thin pod we pour the syrup into proteins, continuing to work with a mixer at low speed. After infringing the syrup, we beat another 5 minutes to the glossy lush mass.

14. Chocolate Cream - Ganash

For real chocolate connoisseurs - the most saturated chocolate cream.

Grocery list:

• fat cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• soluble coffee in granules or powder - 1 tbsp.
• black chocolate, 65-70% - 200 gr.
• creamy oil - 75 gr.

Recipe:

1. In the scene, mix cream, honey and instant coffee, and bring to a boil on moderate fire.
2. In the bowl put finely chocolate chocolate and butter.
3. We transfix coffee cream into a bowl of chocolate and thoroughly mix the wedge to obtain a homogeneous smooth consistency.
4. We cover a close genus of the food film and leave to stream at least 6-8 hours at room temperature.

After that, Ganash is ready to use. Stirring or beat it no longer needed.

15. Cream with Oreo Cookie

One of my last cream recipes with stunning taste.

Required ingredients:

• fat cream - 250 gr.
• muskarpone Cheese - 120 gr.
• sugar powder - 50 gr.
• vanilla extract - 1 tsp. (optional)
• oreo cookies - 100 gr.

Cooking:

1. Fat cream pour into the bowl of the mixer and put for several minutes in the freezer.
2. Then add mascarpone, sugar powder and vanilla essence here. Everyone whipped to the state of a lush thick cream first on low, then at high speed.
3. Cookies shred in a blender in a small crumb and gently interfere with the spatula in the resulting mass.

Before assembling the cake cream is stored in the refrigerator.

I think it is enough for a start. If there are some wishes, write in the comments. We will complement.

I note that recipes Nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 Suitable for both filling and alignment of biscuit cakes. In other cases for alignment and finishing coat, it is better to use whipped cream with sugar spoon.

A, and also add that almost all today's recipes are not very sweet and designed for biscuits impregnated with sweet syrup. Have it in mind.

Good weekend!

Good luck to you, love and patience.

I offer 5 simpler creams and the most delicious - for any baking.

1. Classic custard

Ingredients:

• 500 ml of milk
• 200 g sugar
• 1 tsp Vanilina
• 50 g of flour
• 4 egg yolk

Cooking:

Egg yolks we rub with sugar, vanilla and flour to homogeneous mass. We bring our milk to a boil. We pour hot milk into the egg mass, mixing. I put the mass on fire and cook before thickening. Ready!

2. Cream oil universal

Ingredients:

• Packing of butter oil
• 4 chicken eggs
• Sugar 1 cup
• Powder sugar 100 grams
• Pinch vanilla, optional, without it

Cooking:

To begin with, take a saucepan with the thickest bottom. It should be dry. We divide four eggs into it. Mix them with sugar. We turn on the fire and begin to heat. Still constantly, do not move away from the stove. It turns out a thick mass. We remove from the fire and put on the table. Let's prevent the lot, wait when you cool. Whip butter butter in a bowl with powder. Add egg mixture to oil. Slightly vanilla for taste. The cream is ready, store in the refrigerator, we only smear on the cooled cakes.

3. Recipe cream with condensed milk and eggs

Ingredients:

• Butter cream softened 200 g
• Milk condensed 100 g
• Eggs (yolks) 2 pcs.
• Vanillin or Licker

Cooking:

Softened creamy oil beat with condensed milk. Continuing to beat, gradually add egg yolks. For aromatization, add vanillin or other spice, or 30-50 gr. Liqueur.

4. Cream from condensed milk and butter

Ingredients:

• 1 bank of condensed milk
• 1 pack of butter

Cooking:

Whip oil and milk to homogeneous mass. Oil must be room temperature. Cool cream.

5. Cream of manna porridge

Ingredients:

• 1/2 cup of milk
• 1 tbsp. Manna Crupes
• 1 tsp. Sahara
• 1/2 C.L. butter
• 1 yolk.
• 1 tsp. Vanilla sugar

Cooking:

Milk boil with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil on low heat. Thoroughly rub egg yolk with sugar and oil to the state of the lush homogeneous mass. Add a manna porridge to it with small portions, constantly whipping it with a broom to make the cream to be lush and easy.

The 5 most simple creams are for your baking! Choose anyone!