→ How to make buttercream for a cake. Homemade cream cream. The process of preparing sour cream for sponge cakes

How to make buttercream for a cake. Homemade cream cream. The process of preparing sour cream for sponge cakes

If you decide to prepare a real birthday cake, then you should read this article. In it we will share with you the secrets of preparing a sweet treat, and also tell you how to make delicious Recipe with the photo you can see below.

with condensed milk

Butter cream- this is the best choice for those who decide to decorate a cake or pastry made by themselves. You can also use it as a filler for eclairs or cream butter and condensed milk:

  • Take 200 grams of butter and beat it until fluffy using a mixer. For this purpose, it is best to turn it on at low or medium speed.
  • (ten spoons) pour into a bowl of butter in a thin stream, continuing to beat the cream until smooth.

If you don't have a mixer on hand, use a whisk or wooden spatula. Remember that you can add any flavor to the treat if you wish. To do this, just add a little aromatic additives to the cream.

Cream "Charlotte"

The recipe for butter with milk and eggs is not complicated, and you can easily prepare it yourself at home. It is prepared as follows:

  • Pour four tablespoons of milk into a saucepan, add four tablespoons of sugar to it, place the dish on the fire and bring its contents to a boil.
  • In a separate bowl, beat two eggs. Gradually pour hot water into them without ceasing to stir. Bring the new mixture to a boil as well.
  • While the syrup is cooling to room temperature, beat 200 grams of butter until fluffy. It should first be heated to the consistency of thick sour cream.
  • Combine the prepared products and beat them together until smooth.

Milk buttercream recipe

One of the main advantages of this cream is its ease of preparation. You can add pineapple, kiwi, strawberries or vanilla sugar to the main ingredients. Each time you will get a new result and come up with new desserts. Cake buttercream recipe:

  • Keep 200 grams of butter for half an hour at room temperature until it becomes soft enough.
  • Whisk one glass of milk with two tablespoons of flour, put on the fire and bring the liquid to a boil, and then let it cool.
  • Beat butter with one glass of sugar and vanilla using a mixer.
  • Add the milk mixture in a thin stream, remembering to stir. Wait until the cream acquires an airy consistency.

Cream "Glace"

Butter cream mixed with eggs has a special taste that your loved ones will certainly notice. How to make buttercream (recipe):

  • In a suitable bowl, mix two eggs and four tablespoons of sugar.
  • Place the mixture over low heat and stir until it doubles or triples in size.
  • Beat 200 grams of softened butter with a mixer or whisk.
  • Combine the prepared products and beat them to an airy cream.

Prepare a delicious treat for the whole family. Tender choux pastry These cakes go perfectly with buttercream. Read the cooking instructions carefully and get to work:

  • Melt 150 grams of butter in a saucepan over low heat, add a pinch of salt, one glass of boiling water and bring the mixture to a boil. Carefully pour one glass of flour into the saucepan and begin to stir it vigorously so that no lumps appear. When the dough reaches a homogeneous consistency, remove it from the heat and let it cool slightly.
  • IN ready dough add five eggs one at a time, mix and transfer the resulting product into a pastry bag.
  • Preheat the oven and grease a baking sheet with oil. Pipe strips of dough 10-12 cm long onto it and bake the pieces for about 15 minutes until golden brown.
  • Now you can prepare the cream, the recipe for which is quite simple. Grind one egg with one glass of sugar, carefully pour in one glass of hot cream and heat over the fire until thickened, stirring constantly. Add one spoon of vanilla sugar to the cream and leave to cool. Beat 200 grams of butter until it turns white, and then combine with the cream.
  • Score the eclairs on one side with a knife to allow steam to escape. When the pieces have cooled, fill them with cream using a pastry bag.

Cover the finished eclairs chocolate icing and serve with hot tea.

This original dessert your guests will appreciate the pleasant combination of buttercream and coconut flakes. We will prepare the dough like this:

  • Using a mixer or whisk, beat one glass of sugar and three eggs. Add 100 grams of sour cream, 150 grams of melted butter and mix everything well. Sift three glasses of flour through a sieve, mix with one glass of ground almonds and a bag of baking powder. Combine the prepared products and mix them well.
  • Divide the dough into two equal parts, roll out each, place them in round shapes and bake in a preheated oven until ready. When the pieces have cooled slightly, cut each piece lengthwise into two pieces.

Let's prepare the cream (recipe):

  • Beat four eggs with a glass of sugar, add three glasses of milk and eight tablespoons of flour. Place the mixture on the fire and cook until it becomes thick enough. After this, remove it from the heat and cool to room temperature.
  • Beat 300 grams of butter with one glass of coconut flakes and combine with the milk mixture. Stir the cream until smooth.

Now you can start assembling the cake. To do this, coat the cake layers with cream, place them on top of each other and cover the surface of the cake with the remaining butter cream. Sprinkle your dessert generously with coconut crumbs.

Cake with strawberries, buttercream and whipped cream

In your kitchen you can easily create a real masterpiece. Stock up on time, patience and get to work:

  • For the dough, combine two glasses of flour, two glasses of sugar, a packet of baking powder, 200 grams of butter, four eggs, a glass of milk, a little vanilla and half a glass of strawberries, mashed to a puree.
  • Divide the dough into three equal parts and bake round cakes in the oven.
  • For the filling, whisk one and a half cups of cream, two tablespoons of sugar and one and a half cups of sliced ​​strawberries.
  • Prepare the cream. Recipe: beat 100 grams of butter at room temperature, 200 grams of any butter, two cups of powdered sugar, two teaspoons of vanilla.

“Assemble” the cake by covering it with cream and decorate with whole strawberries.

The process of making buttercream is simple. To do this, you need to whip cream or butter with the addition of various components.

However, not all so simple. The technology for making cream from cream for a cake involves some nuances, without which the cream will not work.

Butter cream - general principles of preparation

The main thing is the high quality of the original product and strict adherence to the sequence of preparation steps.

Base: cream or butter, must be at least 35% fat. With reduced fat content, the cream will turn out liquid, from which it will not be possible to form a stable shape and pattern.

The original products must be cooled; warm ones will simply separate.

It is advisable to start whipping at a low speed, gradually increasing it. The cream, which is liquid at first, will become thicker and lighter as you beat it for two or three minutes. It should reach such a density that when the mixer is running, traces remaining on the surface of the cream from the rotation of the whisks will be noticeable - a clear sign that the cream is ready.

You need to prepare the buttercream for the cake in a container that is large enough so that when working with the mixer, splashes do not fly around.

Condensed milk, eggs, vanilla, cocoa, fruits and berries - this is an incomplete list of various additive options that make the cream special.

Cake buttercream is mainly suitable for sponge cakes. Product made from puff or shortcrust pastry With such a cream it can spread out and does not hold its shape.

The use of food coloring and any flavoring additives addition to butter cream for cake will significantly expand the range and variety of the product.

Recipe 1: Cake cream (creme brulee)

You can add all types to creme brulee alcoholic drinks, cocoa, chocolate and other aromatic spices. However, its highlight is the hardened, yellow-tinged surface of the cream, which is a must-have.

Ingredients:

Heavy cream (at least 33%) - 500 g.

Egg yolks - 7 pieces.

Sugar - half a glass.

Vanilla - 1 pod.

Cooking method:

1. Heat the cream with a vanilla pod divided along both halves.

Attention! Do not boil under any circumstances!

2. Remove vanilla. As carefully as possible, fold the yolks into the finished cream mixture.

3. Boil the cream in heated water, stirring constantly to prevent the formation of bubbles.

4.Pour the finished cream mass into the prepared form with ready-made cake, the shape should have high sides.

5.Preheat the oven to 160°C and place a baking sheet in there for half an hour.

6.Remove the creme brulee from the oven, sprinkle with sugar and brown it on the grill for a short time until the surface of the cream is covered with a caramel crust.

Recipe 2: Nut Buttercream

Ingredients:

Butter - 100 g.

Powdered sugar - 100 g.

Honey - 1 tablespoon.

Nuts - to taste.

Egg yolk - 1 piece.

Lemon - 1 piece.

Cooking method:

1.Mash the butter well with the yolk, sugar and honey, taking into account general principles preparations.

2.Add with crushed nuts.

3.Whip the mixture intensively until foam appears.

4.Place the butter cream to cool.

Recipe 3: Buttercream for the cake

This butter cream is perfect when you need to beautifully decorate cakes or pastries.

Its saturation and thickness are regulated by the amount of powdered sugar.

Ingredients:

Butter - 200 g.

Powdered sugar - 500 g (4 cups).

Milk or cream - 2 tablespoons.

Vanilla sugar - 1 sachet.

Cooking method:

1.Whip the butter for about five minutes until the mixture becomes soft and light.

2.Add vanilla sugar and beat again.

3.Continue the procedure, all the time, step by step, adding half a glass of powdered sugar with intense, constant beating with a mixer.

4. Finally, pour in either milk or cream and continue beating for another three or four minutes.

5.If desired, to decorate the buttercream, all that remains is to tint it in different colors. Use gel food coloring, as liquid coloring can render the resulting consistency unusable.

6. If the cream still turns out to be very soft and unstable, to maintain its shape, you need to place it in a cold place and, as it cools and increases in density, beat it further.

Recipe 4: Chocolate buttercream

The butter should be unsalted and of soft consistency.

Ingredients:

Butter - 150 g.

Sugar - 200 g.

Chocolate - 100 g.

Vanilla - 1 teaspoon.

Cooking method:

1. Mix butter with sugar and vanilla and beat the mixture well.

2.Add sugar bit by bit, in small portions, and beat the mixture each time until the sugar is completely dissolved.

3. Melt the chocolate either in a cup placed in heated water or in microwave oven within thirty seconds.

4.Add the chocolate into the butter mixture and resume beating until you get a mass of homogeneous thickness.

5.You can use this butter cream either immediately or after slight cooling.

Attention: chocolate does not like moisture, so it must be melted in a clean, dry container and stirred with a dry spoon.

Recipe 5: Cream for cake with condensed milk - basic recipe

Ingredients:

Condensed milk - 1 glass.

Butter - 250 g.

Vanilla sugar - 1/3 sachet.

Cooking method:

1.Before work, prepare the butter by cooling it to room temperature.

2. Grind the softened butter in the prepared bowl with vanilla sugar until white. The procedure can be done either manually, with a spoon, or with a mixer.

3.Add milk slowly, using a dessert spoon, without interrupting whipping. Before increasing the volume.

Recipe 6: Charlotte chocolate cream

This is an original buttercream for cake, which is prepared with milk and egg syrup. There are two methods of making syrup to choose from.

Ingredients:

Butter - 400 g.

Sugar - 200 g.

Milk - 160 g.

Eggs - 4 pieces.

Cognac - 1 tablespoon.

Cocoa - 3 tablespoons.

Vanilla extract - 1 tablespoon.

Cooking method:

Method No. 1.

1. Gently and thoroughly mix sugar, eggs and milk. Place the container with the mixture on low heat and, stirring continuously, heat until it begins to boil.

2.Then continue boiling until thick enough that the syrup, scooped up with a spoon, flows from it in a thin stream. This usually occurs when the syrup temperature is slightly above 100 °C.

3. Strain the syrup through cheesecloth and refrigerate to cool to about 20 °C.

Method No. 2.

This method of making syrup is divided into several stages.

1. Prepare syrup from a mixture of sugar and milk, which must be boiled with continuous shaking in the same way as in the first method, until thick, when the syrup, scooped up with a spoon, flows from it in a thin stream.

2.Beat the eggs for several minutes.

3. Gently pour hot sugar-milk syrup into the egg syrup, equal in volume, in a small stream with continuous stirring.

4.Then combine the entire mixture with the remaining sugar and milk syrup.

5.Place the bowl with the prepared syrup mixture in water heated to almost boiling temperature for several minutes.

6. Strain the syrup and place it in the cold.

Cream

1.Cut the butter into small pieces and beat it for several minutes.

2.Pour one of the prepared syrups into the prepared oil in small portions, while continuing vigorous shaking.

3.When the mixture thickens enough, add wine or cognac (a matter of taste) and stir for fifteen minutes.

Recipe 7: Buttercream for the Cut and Sewing Cake

Ingredients:

Butter - 200 g.

Milk - 0.5 cups.

Granulated sugar - ¾ cup.

Cooking method:

1. Beat the butter well.

2.Pour granulated sugar into milk and stir.

3. Bring to a boil and cool.

4. Gradually pour the cooled liquid into the whipped butter, continuing to stir vigorously.

This cake is ideal for layering baked goods.

Recipe 8: Coffee Buttercream

Ingredients:

Butter - 100 g.

Sugar - 180 g.

Eggs, yolks - 2 pieces.

Cocoa - 20 g.

Black coffee - 200 g.

Cherries infused with cognac.

Cooking method:

1. Mix the yolks with sugar, beat well.

2.Dilute cocoa powder with black coffee and steam until a thick mass is formed.

3.Remove from heat and cool.

4.Mix the resulting liquid with whipped butter.

Cognac (15 ml) added to the cake buttercream will give a flavor walnuts.

Minor addition lemon juice into the cream - and it won’t be so sweet.

A softened, ripe banana will give the cream a fruity tint.

A small amount of milk powder and coconut shavings - and the cream will resemble the taste of a Bounty bar.

Fresh cream does not whip well, therefore, before whipping, it is advisable to cool it for a long time, up to two days, in the refrigerator.

To create cold, when working with a hand mixer, place the container with cream in a bowl of ice water

Gentle, unsalted butter will greatly increase the stability of the buttercream.

Oh, guys, I can’t believe I’m writing this, but I’ve finally matured: for many months I’ve been nurturing the idea of ​​compiling all my favorite recipes for cream for sponge cake. And so, thanks to your numerous requests and entreaties :))) I finally decided to show off all the ins and outs of your cakes.

Biscuit cream is, of course, a relative concept here. The recipes that I will present below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before we start with the recipes, I'll tell you something very important, which you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is a very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate chips.

We will need:

  • heavy cream 33−36%, cold - 200 gr.
  • ricotta cheese - 400 gr.
  • sugar - 3 tbsp.
  • vanilla extract - 1.5 tsp. ( can be found here )
  • fruit/berry puree - 40 gr. (optional)

Preparation:

  1. Using a mixer, beat the cold cream until stiff peaks form.

    Don't beat the cream too hard or it may curdle when you mix it with the ricotta.

  2. In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
  3. Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Mascarpone cream

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

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

For this we need:

  • heavy cream 33−36%, cold - 375 gr.
  • mascarpone cheese - 360 gr.
  • sugar - 75 gr.
  • vanilla extract - 1.5 tsp.
  • fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

  1. Pour the cream into the mixer bowl and place it in freezer for 15 minutes with a whisk.

    Additional cooling will help us whip the cream much faster.

  2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
  3. At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

Before assembling the cake, put the cream in the refrigerator.

3. Cream cheese (cream cheese)

Grocery list:

  • curd/cream cheese - 200 gr. (type Hochland Cremette )
  • powdered sugar— 70 gr.
  • vanilla extract - 1 tsp.
  • heavy cream 33−36%, cold - 350 gr.

Preparing the cream:

  1. Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
  2. Separately, beat the cold cream until stiff peaks form.
  3. Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from the Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

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

Recipe:

  1. Bring the butter to room temperature (ideally 20ºC).
  2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
  3. Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you run your finger across it.

    Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

  4. Pour the finished syrup into a clean container and cool to room temperature.
  5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
  6. Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
  7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

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

Grocery list:

  • heavy cream 33−36%, cold - 250 gr. ( order )
  • butter, softened - 100 gr.
  • boiled condensed milk - 250 gr.

Make the cream as follows:

  1. In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
  2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
  3. Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer oil creams in biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

  1. Place 100 grams in a saucepan. sugar and milk, mix and put on fire until boiling.
  2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 g).
  3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
  4. Then return this mixture back to the saucepan and place on low heat.
  5. Constantly stirring with a spoon, bring the mixture until thick (there should be a clear mark on the back of the spoon if you run your finger).
  6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have a consistency similar to condensed milk.
  7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each portion of syrup.
  8. At the end, add vanilla essence and beat a little again.

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

  • cottage cheese, dry and fatty - 500 gr.
  • milk - 100 ml
  • powdered sugar - 120 gr.
  • butter - 10 gr.
  • corn starch - 1 tsp.
  • vanilla extract - 1 tsp.

Recipe description:

  1. We rub the cottage cheese through a sieve to get rid of lumps.
  2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
  3. While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
  4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
  5. Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
  6. Add vanilla essence and cool custard into the curd mass and mix with a spatula until smooth.
  7. If desired, we can add pieces of fruit or berries to the cream.
  8. Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore for sour cream we need the fattest sour cream.

Namely, we will need:

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

It is prepared very simply:

  1. In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

Before assembling the cake, put the cream in the refrigerator.

9. Yogurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out very tasty and unusual. The consistency is approximately like sour cream.

For the recipe we take:

  • dark chocolate - 50 gr.
  • natural greek yogurt— 500 gr.
  • condensed milk - 200 gr.

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

Cooking process:

  1. Break the dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
  2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
  3. Place 2 tablespoons of yogurt cream into a bowl with cooled chocolate and stir.
  4. Transfer the resulting mixture back into the yogurt and gently mix with a spatula using folding movements.
  5. Place the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

  • butter, softened - 200 gr.
  • powdered sugar - 200 gr.
  • white chocolate - 200 gr.
  • strawberries - 100 gr.

Recipe:

  1. Cut the strawberries into small pieces, place them in a saucepan and simmer for 15 minutes or until the liquid has evaporated. Then remove from heat and cool.
  2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
  3. Beat the butter and powdered sugar with a mixer until fluffy (5-10 minutes).
  4. Add cooled chocolate and mix. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate version. But vanilla with fruits or berries is also very good.

Compound:

  • milk - 250 ml
  • sugar - 60 gr.
  • egg yolks - 45 gr. (2 medium)
  • corn starch - 30 gr.
  • heavy cream, 33−35% — 250 ml
  • vanilla extract - ½ tsp.
  • powdered sugar - 1 tbsp.
  • dark chocolate - 100 gr. (optional)

Cooking method:

  1. First, make the custard. To do this, bring milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
  2. In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
  3. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
  4. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
  5. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
  6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
  7. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
  8. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
  9. Lightly whisk the completely cooled custard and gently fold in the whipped cream with a spatula, folding it from bottom to top, achieving a homogeneous consistency.

You can add any fruits or berries you wish to the prepared Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

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

Preparation:

  1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
  2. Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
  3. Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
  4. When the cream begins to boil and a lot appears big bubbles, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein custard (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

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

Cooking:

  1. Place egg whites with lemon juice in a mixer bowl.
  2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
  3. At the same time, we begin to beat the egg whites at high mixer speed (5-10 minutes).

    It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, reduce the mixer speed to medium.

  4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

  • heavy cream, 33−36% - 250 g
  • liquid honey - 40 gr.
  • instant coffee in granules or powder - 1 tbsp.
  • dark chocolate, 65−70% - 200 gr.
  • butter - 75 gr.

Recipe:

  1. Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
  2. Place finely chopped chocolate and butter in a bowl.
  3. Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
  4. Cover the ganache tightly with cling film and leave to set for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

  • heavy cream - 250 gr.
  • mascarpone cheese - 120 gr.
  • powdered sugar - 50 gr.
  • vanilla extract - 1 tsp. (optional)
  • Oreo cookies - 100 gr.

Preparation:

  1. Pour the heavy cream into a mixer bowl and place in the freezer for a few minutes.
  2. Then add mascarpone, powdered sugar and vanilla essence. Beat everything until fluffy thick cream first at low, then at high speed.
  3. Grind the cookies in a blender into fine crumbs and carefully mix them into the resulting mass with a spatula.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

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

Oh, and I’ll also add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

The cream from the cream turns out sweet, tender and airy. It has many cooking options, and in each case it acquires a different, unique taste. We invite you to find your ideal option in the recipes below.

A simple cream made from cream and powdered sugar can be used not only for layering cake layers and decorating a cake. It can also be served as an independent dessert, or used to create cakes and fill them.

Sweet, airy and delicate cream.

  • cream - 500 gr;
  • powdered sugar - 50 g;
  • vanilla sugar - 5 gr.

It is advisable to turn vanilla sugar into powder - this way it is better suited for creating a thick cream consistency. Mix vanilla sugar and powder.

Next, pour cold cream into a deep container and beat with a mixer, gradually increasing the whipping speed. When the cream begins to thicken, add powdered sugar and vanilla in small portions. Continue beating at high speed.

When the cream becomes thick and holds its shape well, do not fall out of it when turning the bowl on its side, you can stop whipping - the cream is ready.

On a note. Cream with at least 30% fat content, cooled in the refrigerator and always fresh, whips well.

Recipe with mascarpone

The cream made from mascarpone and cream turns out to be quite dense and incredibly delicate:

  • 350 g mascarpone;
  • 200 grams of heavy cream;
  • 70 grams of powdered sugar.

Place all the products in a bowl and beat with a mixer for a long time. Depending on the power of the device, it may take 3-10 minutes. We determine the readiness of the cream by its consistency - it should be thick enough, the mixer will leave streaks on the surface of the cream.

On a note. The cream and cream can be whipped either with a mixer or with a whisk. If you try to beat it with a blender or food processor, the product will quickly beat into oil.

Whipped cream


The dessert will be very tasty and light.

Whipped cream can be made from just two ingredients:

  • 500 g cream;
  • 50-70 grams of sugar.

You just need to beat the two products until thick using a mixer. Undoubtedly, with powder the structure of the cream will be smoother and more delicate. But also with simple sugar the dessert will be a success.

On a note. Whipped cream may not hold its shape if a cake or other dessert is prepared for a festive feast within a day. In this case, you can add gelatin.

With the addition of condensed milk

The cream made from condensed milk and cream turns out very sweet - a real treat for those with a sweet tooth:

  • 500 g cream;
  • 1 jar of condensed milk with sugar.

Preparation of the cream begins with whipping the cream. A couple of minutes after the start, you can begin to introduce condensed milk in small portions. Since condensed milk itself is very sweet, there is no need to add sugar.

The readiness of the cream is determined in the same way as in other cases - the consistency should be well thickened.

Cream cheese with cream


When preparing the cream, be sure to adhere to the required proportions.

Cream cheese with cream is very easy to prepare:

  • cream - 90-100 g;
  • soft cheese/cottage cheese - 400 g;
  • sugar powder - 60 gr.

All products are placed in one mixing bowl. You need to beat the cream with a mixer: at first the speed should be the lowest, then gradually increase.

To create an airy, delicate cream, 7-10 minutes of working the mixture with a mixer is enough.

On a note. Many housewives prepare dishes using ingredients in quantities “by eye”. To create the perfect cream, we recommend sticking to the proportions of cream and cottage cheese 1:10, that is, the amount of cream is 10th part of the cottage cheese.

Custard with cream

  • 500 g cream;
  • 320 g milk;
  • 80-90 grams of sugar;
  • 30 g plums. oils;
  • 30 g starch/flour;
  • 2 eggs;
  • 1 ½ tsp. l. gelatin;
  • 60 grams of water;
  • a pinch of salt;
  • 10 g vanilla sugar.

First of all, mix the starch with half the sugar. Next, pour half a glass of milk and eggs, mix everything thoroughly with a whisk so that there are no lumps left. Leave aside for a while so that the dry products are well saturated with the liquid ingredients.

Meanwhile, pour the remaining milk into a saucepan, add the remaining sugar and salt, and heat over low heat until the contents begin to boil. At this moment, remove from heat and pour in small portions into the previously prepared mass, constantly stirring with a whisk.

Pour the mixture back into the pan and put it on the fire. Stirring so that the mass does not burn, boil. The mass should become thick.

After the cream has thickened thoroughly, put the butter in it and, while it melts, stir the cream with a whisk.

Pour water into a separate pan and add gelatin, stir a little. Leave aside to allow the component to swell. After that, put it on the stove and heat it, stirring until the gelatin is completely dissolved. Then leave it aside to allow the liquid to cool slightly.

Let's start preparing the cream. They need to be combined in one bowl and beaten with vanilla sugar. The mass should become dense, after which you need to stop whipping, otherwise you will get butter.

Place half of the buttercream into the custard mixture and mix gently so as not to disturb the dense structure of the cream. Then combine with the remaining butter cream. Pour in the gelatin and gently mix everything with a spoon.

The cream is ready for use - layering and decorating cakes, filling cakes.

Chocolate cream cream


This cream will be a delicious topping for a cake.
  • 250 grams of dark chocolate;
  • stack high fat cream;
  • 1 table. l. dark rum or cognac (optional).

Heat the cream over low heat, but do not let it boil.

Meanwhile, chop the chocolate as finely as possible. Pour almost hot cream into a bowl with chocolate chips and stir well until it dissolves in the cream. If you decide to add rum, now is the time to do it. After a few minutes, whisk everything and leave the mixture to cool. When the mixture has cooled, beat it until it becomes a fluffy cream.

Butter cream with gelatin for cake

  • quarter stack cold water;
  • 1 tsp. l. gelatin;
  • 2 stacks heavy cream;
  • 3 table. l. Sahara;
  • ½ tsp. l. vanilla extract or a packet of vanillin.

Heat the water until almost hot and dissolve the gelatin in it. Let the mixture cool down.

Meanwhile, let's make the cream: pour it into a bowl and beat with sugar and vanilla. When the mass becomes thick and stable, the cream is ready. Pour gelatin in a thin stream, whisking continuously. The cream must be used immediately to apply to the cake, otherwise it will harden.

  • 800 g sour cream at least 22%;
  • 300 g cream;
  • 250 grams of powdered sugar.

    • The first stage is preparatory. It is necessary to weigh out the sour cream so that excess whey is removed from it. To do this, put several layers of gauze in a wide sieve standing in a saucepan, and put sour cream in it. Place the entire structure in the refrigerator for at least 4 hours. When the whey disappears, the weight of the sour cream will decrease by approximately 150-200 grams - this is not scary, it should be so.

    Now there is very little left - just beat the sour cream, cream and powder together. As usual, we start beating at low speed, gradually moving to high speed. About 5 minutes of whipping the cream is enough - the delicacy acquires a homogeneous, rather thick structure.

    The cream is great for layering various cakes.

    Cake cream is always the perfect addition to almost any baked goods. It doesn’t matter whether the treat is a waffle, biscuit or shortbread dough. The main thing is to choose a combination of tastes. After all, the final result and the quality of taste harmony depend on this.

    There are a huge number of creams for cakes and every day new tastes and recipes for such wonderful dishes appear. Therefore, you can always choose exactly what you want for your favorite dish. Custard, creamy, buttery, all these additions are prepared in different ways. But there is no way to do without them.

    The main rule when decorating a cake is to decorate it beautifully. Essentially, you need to choose suitable cream and use it to decorate baked cakes or other confectionery bases. A delicious creamy mixture will always highlight the taste of the product and it’s hard to imagine a real treat without it.

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

    Apply the creamy mass using a knife, pastry syringe or other distributor. Often butter is used for decoration because it is easy to decorate the product, especially if you lack skill in such a skillful task. The creamy curd cream holds its shape well, so it’s easy to use to level the cake.

    Sour cream, after whipping, holds its shape well and is thick, so it is easy to decorate the sides and surfaces of confectionery masterpieces. In this case, food dyes are often used, which add brightness and a variety of color shades.

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

    Cream made from butter and condensed milk is universal and fits almost any cake. It saturates the products well, filling them with a wonderful and pleasant taste. It is widespread and can be prepared in a matter of minutes, so no special pastry chef skills are required.

    Protein-custard creams are popular with both novice housewives and experienced chefs because they are airy, light, tender and do not contain fat. After decoration, they hold their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients suggested in the recipes.

    16.07.2018

    Charlotte cream for cake

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

    Today I will tell you how to cook very delicious cream Charlotte for the cake. This is very easy and quick to do.

    Ingredients:

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

    30.05.2018

    Cream for eclairs

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

    The most important thing in eclairs is a good cream. Classic option It is considered a custard, and it really makes very tasty eclairs. We will be happy to teach you how to prepare the right custard.

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

    02.05.2018

    White chocolate ganache for coating cakes

    Ingredients: chocolate, cream, butter

    Ganache is used by pastry chefs to drizzle on cakes. It’s not at all difficult to prepare such a delicious and beautiful chocolate mass that doesn’t spread and looks simply gorgeous. See how to do it yourself at home.

    Ingredients:

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

    24.04.2018

    Lemon curd

    Ingredients: lemon, sugar, egg, water, butter

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

    Ingredients:

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

    23.04.2018

    White chocolate ganache

    Ingredients: chocolate, cream, butter

    I suggest you make a delicious ganache from white chocolate. You can decorate your cake beautifully with this ganache.

    Ingredients:

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

    17.04.2018

    Curd cream for cake

    Ingredients: sugar, cream, cottage cheese

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

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

    29.03.2018

    Mascarpone and condensed milk cream

    Ingredients: mascarpone, condensed milk, cream, vanillin

    Half the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you can’t even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
    Ingredients:
    - 250 g mascarpone;
    - 3-4 tbsp. condensed milk;
    - 150 ml heavy cream (30-33%);
    - vanilla extract to taste.

    26.03.2018

    Custard protein cream

    Ingredients: egg, water, sugar, vanillin, lemon

    If you want to make a cake and don’t know what kind of cream to make, I advise you to make this very tasty custard. I have described the cream recipe in detail for you.

    Ingredients:

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

    08.03.2018

    Lemon cream for sponge cake

    Ingredients: lemon, egg, butter, vanillin, sugar

    An excellent option for sponge cake would be lemon cream. It turns out quite thick, so it will stick well. And his citrus taste goes well with delicate biscuits.
    Ingredients:
    - lemon - 1 pc;
    - egg - 1 pc;
    - butter - 30 g;
    - vanillin - 0.5 tsp;
    - sugar - 50 gr.

    18.02.2018

    Cream for honey cake with condensed milk and butter

    Ingredients: butter, condensed milk

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

    Ingredients:
    - butter – 200 g;
    - condensed milk – 1 can.

    15.02.2018

    Cream for "Honey cake"

    Ingredients: sour cream, condensed milk

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

    Ingredients:

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

    13.02.2018

    Custard for "Napoleon"

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

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

    Ingredients:
    - milk - 250 g;
    - sugar - 180 gr;
    - flour - 2 tbsp;
    - salt - 1 pinch;
    - egg - 1 pc;
    - butter - 200 gr.

    10.02.2018

    Cream and condensed milk cream for cake

    Ingredients: cream, powdered sugar, condensed milk, vanillin

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

    Ingredients:

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

    29.01.2018

    Butter cream “Pyatiminutka”

    Ingredients: butter, powdered sugar, milk, vanillin

    From butter and baked milk you get a very tasty cream for the cake. It is prepared in a matter of minutes and even has a corresponding name - “Five Minute”. Try it, you will definitely like it!

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

    27.01.2018

    Caramel cream for cake

    Ingredients: cream, water, sugar, vanillin

    Caramel cream prepared on the basis of cream and sugar, has a smooth structure and very delicate taste, which goes well with any cake layers for any cake. If you don't know how to cook it, our recipe will help you.

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

     

     
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