The fastest cream cake. Simple and delicious cake creams

Butter cake cream is considered a classic of confectionery art due to its stability and ease of preparation. He is able to cope with various tasks: whether it is rose-flowers in the Malaysian technique or giving clear forms to a dessert before coating with mastic. A large number of different recipes for its preparation make it possible to radically change the taste of the cake, even if an ordinary classic biscuit is used as cakes.

The classic butter cream is easy to prepare and is suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.

For the classic version, use:

• 200 gram pack of cream. oils;
• 160-180 g of powdered sugar;
• 30-45 ml cow's milk.

Cooking step by step:

1. At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
2. First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
3. The finished cream will be lush, shiny and smooth. If desired, it can be given a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What you need for the cream:

• 300 g cream. oils;
• 400 g of condensed milk (can be boiled).

Cooking method:

1. With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
2. After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to a temperature difference between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Recipe for custard filling with butter

This custard cream is quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has an incomparable taste of coolness melting on the tongue and immediately from the refrigerator.

List of products used:

• 200 g cream. oils;
• 200 ml of water;
• 200 g of granulated sugar;
• 50 g flour.

Cooking algorithm:

1. Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
3. In a non-hot, but warm custard base, put butter, cut into small random pieces at room temperature.
4. Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
5. The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.

Sour cream butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a biscuit cake with sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

For a layer of one medium cake you will need:

• 200 g cream. oils;
• 200 g of powdered sugar;
• 350 g of sour cream with a fat content of 20-30%;
• vanillin to taste.

We prepare as follows:

1. All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
2. Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
3. Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.

To prepare it, you need to take:

• 105 g cream. oils (82% fat);
• 180 g dark chocolate;
• 75 g of heavy cream (from 30%).

Cooking:

1. Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
3. Cover warm ganache with cling film in contact and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can proceed to decorate the cake.

Protein-oil cream

The basis of this cream is a protein-custard, which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.

The proportions of butter and ingredients for the Swiss meringue will be as follows:

• 90 g raw hen egg whites (approximately 3 C1 egg whites);
• 200 g of granulated sugar;
• 250 g cream. oils.

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
2. Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 ​​degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.

Option with cottage cheese

A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastry. It is important that the cottage cheese is not dry and not sour. The fatter this fermented milk product is, the better the result will be.

For a serving of butter-curd cream you need to take:

• 300 g cream. oils;
• 300 g of powdered sugar;
• 500 g of tender fatty cottage cheese;
• vanilla or lemon zest for flavor.

Cooking steps:

1. Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The task is to achieve the most homogeneous consistency so that the finished cream is smooth.
2. Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).
3. Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to whipped butter.

French Charlotte Recipe

"Charlotte" can be safely called a universal cream, it can be used to layer a biscuit cake, it is beautiful as part of the "Kyiv" cake. And the way this cream holds its shape makes it an ideal mass for creating creamy flowers and leveling the cake before covering with fondant.

The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:

• 300 g cream. oils with a fat content of 73.0%;
• 180 ml of milk;
• 1 selected egg of category C0 or C1;
• 240 g of granulated sugar;
• 3 g vanilla powder;
• 20-25 ml brandy optional.

Working process:

1. Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kyiv") is ready.

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

1. Buttercream 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%

Ingredients per 250 g of cream:

• Butter - 100 g
• 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 warm it up faster, you can divide it with a knife into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. 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 finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (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 tapped on the edge of the bowl.

Cream Charlotte 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 whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

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

Take all foods out of the fridge ahead of time 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 the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor 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 sponge 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, mascarpone cream is very good.

• Cold fat cream (33-36%) - 375 g
• Mascarpone - 360 g
• Sugar - 75 g
• Vanilla extract - 1.5 tsp
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

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

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. In order for protein decorations to hold their 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 a delicious golden brown crust.

• Protein of one egg - 1 pc.
• Sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

• Curd - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (to be ground into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Sugar - 120 g
• Vanilla extract - 1 tsp
• Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit 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 the layer, but also for decorating cakes and pastries.

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

Preparing the cream is very simple, no special skills are needed. First, beat 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 well whipped. Cream cheese, on the other hand, 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 flavor 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 it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

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

In Pirogeevo there is a variant of this cream

Delicious and mouth-watering cake with cream is considered a real culinary masterpiece. It can only be made by an experienced culinary specialist who can cope with complex technologies. Novice housewives will also need information on how cream fillings are prepared, which serve as decoration and impregnation for cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

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

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

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

Cream filling is obtained by whipping chilled cream. It is impregnated with a biscuit, but it is better to soak puff or sand cakes with a creamy-sour cream look. For him, you need fresh chilled high-fat sour cream and cream. Any cream type involves the preparation of the best fresh products of high quality, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, using homemade cream or sour cream.

Cake cream at home - recipe

Finding a suitable cake cream recipe today is not difficult, because there are a wide variety of options. Beginning cooks will need a step-by-step recipe that will tell you how to make the filling for the cake amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

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

Custard classic

• Cooking time: 1 hour.
• Number of servings: 30 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without a skillfully crafted custard to give the cake just the right amount of sweetness and airiness.

Ingredients:

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

Cooking method:

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

sour cream

• Servings: 4 persons.
• Calorie content of the dish: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to make sour cream for sponge cake. It has a 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 glass.

Cooking method:

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

Curd

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious fragrant layer for cakes is a curd cream for a cake with the addition of lemon zest and vanillin. A nice 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. It will turn out a festive dessert that pleases an adult and a child.

Ingredients:

• lemon zest - 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:

1. Rub cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon zest.
2. Pour gelatin with water. Whip cream until fluffy.
3. Combine all products with curd mass, refrigerate for 2.5 hours.
4. Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuit or puff cakes, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to keep it in shape.

Ingredients:

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

Cooking method:

1. Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Pour powdered sugar at regular intervals, add vanilla sugar in one of the steps.
2. Soak gelatin in cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

• Cooking time: 80 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. The mass is distinguished by a thick texture, a bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

• condensed milk - 2 cans;
• butter - 400 g;
• nuts - 40 g.

Cooking method:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. Put in a bowl, add softened butter. Beat in a lush golden cream, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts made from puff pastry or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate the sweet taste of the filling, which will be tender and melt in the mouth at the first touch. Just lick your fingers - plus, if you want, you can add cocoa to get a nice chocolate taste.

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• milk - ¼ cup;
• sugar - a glass.

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Warm the mixture in a water bath, cool, add soft butter.
3. Rub thoroughly.

Chocolate

• Cooking time: half an hour.
• Servings: 12 persons.
• Calorie content of the dish: 444 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty of preparation: difficult.

It is a little more difficult to make chocolate cream for sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using dark chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop of orange liqueur for piquancy.

Ingredients:

• dark chocolate - 450 g;
• cream - 2 cups;
• butter - 50 g.

Cooking method:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used to layer thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on a refrigerator shelf, and then beat.

Learn how to cook other recipes.

Protein

• Cooking time: 10 minutes.
• Servings: 1 person.
• Calorie content of the dish: 196 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

It is useful for novice cooks to know how to make protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts, chocolate chips and coconut flakes on it.

Ingredients:

• sugar - a glass;
• water - half a glass;
• egg whites - 4 pcs.

Cooking method:

1. Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over a flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Pour the hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

• Cooking time: 5 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty of preparation: medium.

The simplest recipe is how to make mascarpone buttercream. This cheese with a mild, delicate taste is great for creating a creamy, fragrant impregnation that resembles a cream ice cream and is suitable for a sponge cake with a berry filling. The classic recipe for Italian cuisine involves the use of brandy, but you can do without it if you make a diet dessert for a children's party.

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

1. Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. Thoroughly mix the cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Another simple option for decorating desserts is banana cream for sponge cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decorating and filling homemade cakes, fragrant biscuit cakes. The secret to making a thick sauce is to use ripe bananas.

Ingredients:

• butter - 200 g;
• condensed milk - a can;
• bananas - 3 pcs.

Cooking method:

1. Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
2. Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
3. Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

1. Butter creams for the cake involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by putting the mass on gauze or a fine sieve.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. Oil impregnation is best done by whipping the butter on ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. It is better to pour sugar syrup in a little, and add citric acid at the very end.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Low-fat yogurt cream is good to diversify with ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

Cake Cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is proteins whipped with sugar, will be an excellent filling for any sweet pastry, in addition, such a cream has proven itself well in creating various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.

And the most popular cream for the cake is buttercream. It ideally holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery - as a rule, all the flowers and other figures that appear on them are made from butter cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally, lying at room temperature. It is unacceptable to warm up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

As you know, a traditional cake or pastry cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Luckily, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.

Cream cream "Five minutes"

If you are thinking about how to make cream for a cake at home without spending a lot of time and effort, then be sure to take into account this recipe. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other wide variety of baking options. So, we propose to find out what we need in order to make buttercream.

Ingredients

To prepare this very tasty and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out more tender and less greasy), vanilla sachet.

Cooking process

Creamy homemade cream is quite simple to make. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. In extreme cases, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.

How to make lemon curd?

If you want to pamper your household or guests with pastries with an original taste, be sure to take this recipe into account. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two cups of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.

Let's move on to cooking

In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream in a water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can cover the prepared culinary product with it.

cream cheese recipe

If you follow your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard cream or custard with a curd analogue. It is less high-calorie, and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of 33% cream, three-quarters of a glass of granulated sugar.

Cooking curd cream

The process of preparing this culinary product will take you no more than 10 minutes. First you need to cool the cream well, and then beat it with sugar in a deep bowl. We put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. Delicious cream is ready! Bon appetit!

How to make cake cream at home: biscuit cream recipe

If you are planning to cook a biscuit, then this light, delicate and airy cream will go well with it. To make it, you need only two products: a can of condensed milk and butter (180 grams). The process of making cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the oil in a deep bowl and start beating with a mixer. When it softens, we begin to add a little condensed milk. We continue to beat the mass until a homogeneous consistency. Biscuit cream should be airy and strong. It fits perfectly on pastries, retains its shape and adds flavor to the main culinary product. Bon appetit!

Custard classic

One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.

In a small saucepan combine eggs, flour and sugar. Blend these ingredients until smooth. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Custard cream is ready! You can use it for "Napoleon" or other culinary products. Bon appetit!

Protein Custard

To prepare a protein cream, egg whites beaten with sugar or powdered sugar are used. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular sugar, 30 ml of water and one teaspoon of lemon juice.

Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very simply. It is necessary to scoop up the syrup with a teaspoon. If the liquid drains in a thin stream, similar to a thread, then the syrup is not yet ready. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable, and you will not be able to cover the cake or pastry with it.

We continue cooking. Beat well-chilled egg whites until thick. Then gradually begin to pour in hot syrup to them, while not ceasing to beat. After pouring all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. Custard protein cream is ready! It is best used to top cakes and pastries.

So, today we found out how to make cream cake at home. Of course, the options for this culinary product are not limited to the recipes we have proposed. Plus, you can always experiment with ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.