As you know, a cake or pastry in traditional form It’s impossible to imagine without cream. It allows you not only to decorate and add originality, but also to emphasize the basic taste of this or that culinary product. There are many types of creams. Luckily, most of them can be made at home. Moreover, even a novice housewife can do this. 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 “Pyatiminutka”

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

Ingredients

To prepare this very tasty and delicate cream we need simple and available 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 be more tender and less greasy), a bag of vanillin.

Cooking process

Homemade buttercream is quite easy to make. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearlescent color. This process takes on average three to five minutes. However, in some cases it may take longer. Please note that you should beat the cream only with a mixer (and not food processor or blender) at the lowest speed. As a last resort, you can 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 light aroma vanilla. It will be a great addition to the most variety of cakes and cake.

How to make lemon cream?

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

Let's move on to cooking

In a deep bowl, combine the egg yolks with sugar and salt. Beat with a mixer until the mixture turns 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 mixture. Then squeeze out the juice from the citrus fruits, strain and also pour into the bowl with the rest of the ingredients. Mix everything well. Then we put our future cream on water bath. After the mass has warmed up a little, add softened butter to it and stir well. Keep our cream in a water bath until it thickens, remembering to stir it regularly. Then cover the dish tightly cling film so that it lies directly on the surface of the resulting mass. Place in the refrigerator for 5-6 hours. After our lemon cream Once cooled, you can cover the prepared culinary product with it.

Curd cream recipe

If you're watching your figure but still can't resist... delicious cakes and cakes, then try replacing the standard butter or custard with a cottage cheese analogue. It is lower in calories and also contains substances beneficial to our body. In order to cook curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of cream 33%, three-quarters of a glass of granulated sugar.

Preparing curd cream

The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly and then beat it with granulated sugar in a deep bowl. Place the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a paste-like consistency. Then we connect curd mass with cream and sugar and beat well with a mixer. Delicious cream ready! Bon appetit!

How to make cake cream at home: sponge cream recipe

If you are planning to make a sponge cake, then this light, delicate and airy cream. To make it, you only need two products: a jar condensed milk and butter (180 grams). The process of preparing the cream is quite simple. To begin with, the butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, start adding condensed milk a little at a time. Continue beating the mixture until it has a homogeneous consistency. Biscuit cream It should turn out airy and strong. It fits perfectly on baked goods, retains its shape and adds flavor to the main culinary product. Bon appetit!

Classic custard

One of the most popular and delicious options For filling and decorating cakes and pastries in our country, there is no doubt that custard is used. There are several options for preparing it. We suggest starting with the classic recipe, which many housewives use to frost the cake layers of the Napoleon cake, beloved by millions of our compatriots. To prepare it we will need 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 granulated sugar. Grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a mixture of homogeneous consistency. Place the saucepan on medium heat. Bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add warm butter little by little to the now cooled cream and beat thoroughly with a mixer. The mass should be airy and light. The custard is ready! You can use it for Napoleon or other culinary products. Bon appetit!

Protein custard

To prepare protein cream, use egg whites whipped with granulated sugar or powdered sugar. It can be made either raw or custard; 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 preparation we will need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular granulated sugar, 30 ml of water and one teaspoon of lemon juice.

Pour sugar into a small saucepan or ladle and add water. Place on medium heat and cook the syrup. Its readiness is checked very simply. You need to scoop the syrup with a teaspoon. If the liquid flows out in a thin stream, like a thread, then the syrup is not ready yet. 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 we gradually begin to pour into them hot syrup, while continuing to beat. After all the syrup has been poured in, add lemon juice and continue to beat the mixture for about 4-5 minutes. Custard protein cream is ready! It is best used to cover the top of cakes and pastries.

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

1) Cream for custard cakes

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 cup sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar

PREPARATION:
In a saucepan, mix eggs with sugar. Then add flour, vanilla sugar and beat until smooth.
In a separate bowl, bring the milk to a boil. Next, pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on the fire and cook, stirring, until thickened. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put it in the refrigerator for 15-20 minutes. After the time has passed, the cream is ready. You can fill cakes with it.

2) Chocolate cream for cakes and muffins

INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.

PREPARATION:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large mixing bowl, lightly beat the butter (a few seconds). Add powdered sugar with cocoa and milk little by little, whisking until smooth, then add butter. Add vanilla, beat until creamy.

3) Curd cream

INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% and higher,
● 250-300 ml. whipping cream, fat content 33% or higher,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water

PREPARATION:
We start by soaking the gelatin in cold water. For about half an hour. I had it sit for a couple of hours while we watched TV, it’s not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. The amount of sugar is based on your taste. For those with a sweet tooth, like me, 150 grams is fine. put in. Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, or in a bathhouse.

Add to cottage cheese and mix well. Whip the cream with the remaining sugar. Add whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example for custard profiteroles, cakes.
The finished product with such a cream needs to be put in the refrigerator for several hours so that it sets.

4) Delicious lemon cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and a little vanilla if desired.

PREPARATION:
Peel the lemons (part of the zest can be rubbed on fine grater and add to the cream for flavor), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. Let's try. If there is not enough sugar, add it. Beat the eggs separately (preferably by hand, not with a mixer), strain through a sieve, add lemon juice and sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream sit for 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most delicate.
Pour the delicious food into a saucepan, add oil and cook until thickened, remembering to stir. Pour into jars, tie bows and enjoy!

5) Simple thick curd cream for cake

INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 packet of vanilla sugar
● 1 tbsp. cognac or dessert wine

PREPARATION:
Beat softened butter with powdered sugar and ground vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Beat.

6) Custard

INGREDIENTS:
● 2 eggs
● 1 cup sugar
● 1 tsp. vanilla
● 1.5 cups milk
● 2 tsp. melted butter
● 2 tsp. flour

PREPARATION:
1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.

7) Cream “Ganache”

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

PREPARATION:
This is a classic recipe, but I have some deviations, because... 30% did not find cream, and 20% did not thicken. I had to get out of it, but I will say that the cream turned out just great in the end. Pour the cream into a saucepan and, without bringing it to a boil, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.

If the cream is heavy, then after the mixture has hardened, just beat it and it will turn out thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then did the mass harden. The consistency was too viscous for a cake, so I added another 100 g of butter soft butter and beat it.

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery- a large field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets of creating birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. He is the one who does simple cakes delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore there are different kinds creams for cake decoration. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic option.

Oil

His classic recipe It is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. flour premium;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until full readiness cream.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, beat thoroughly until lush foam.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such a butter cream will be a great option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! He will become the best option for impregnation of sponge cake, at the same time it is also relevant for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get tender, air mass, which is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All you have to do is pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

Cake cream is an integral part of the dessert; it can be used to decorate a delicacy or hide minor flaws of the pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer, or create an unusual decor on the surface of the product.

How to prepare cream for a cake?

The cake cream recipe has many variations and is prepared on on different basis. By following simple recommendations, you will know which filling is suitable for sponge cake, shortbread, honey or pancake cakes.

1. For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, curd or sour cream. Their use will require minimal use of syrup to soften the layers of the cake.
2. If you need to make a thick, dense layer between the cakes, use butter, cream or cheese cream for the cake.
3. Light cream for the cake - protein. At correct production, it can be used as a layer between cakes and to decorate the surface of the dessert.
4. Chocolate ganache cream for a cake can act as an impregnation for the cakes and a glaze for decorating the surface. In this case, you need to take into account the quality of chocolate than more content cocoa beans in its composition, the thicker the cream will be.

Cream for cake with condensed milk

Anyone can prepare the cake cream, the simple recipe for which is described below. There is no need to whisk, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. This filling will perfectly saturate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk – 1 b.;
• butter – 150 g;
• vanilla and cocoa as desired.

Preparation

1. Beat the butter with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat the cake well again and chill for 15 minutes.

The ideal cream for leveling a cake is ganache. It cools well and fits perfectly on the surface. You can use it before covering the dessert with mastic. To make, use dark chocolate With high content cocoa beans If the coating should be white, reduce the amount of cream so that the ganache will set better.

Ingredients:

• bitter chocolate – 100 g;
• cream – 100 ml;
• powdered sugar – 50 g.

Preparation

1. Break the chocolate into small pieces, transfer to a bowl.
2. Heat the cream and powder in a saucepan, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is prepared from mascarpone or Philadelphia; if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream is ideal for making “naked” cakes from chocolate layers.

Ingredients:

• mascarpone – 500 g;
• cream 33% – 200 ml;
• powdered sugar – 50 g;
• vanillin.

Preparation

1. Beat the cold cream with a mixer to stiff peaks, adding powder.
2. While continuing to operate the appliance, add cheese and vanilla.
3. Beat until smooth and homogeneous.

A light and airy whipped cream for a cake will turn out perfect if you flawlessly follow all the rules for processing the product. It is important to ensure that the cream does not separate and turn into butter. Can use the product plant origin, it whips up very well, but its taste is a little cloying, add a small pinch citric acid to balance the taste.

Ingredients:

• whipping cream – 500 ml;
• powdered sugar – 100 g;
• citric acid – 1 small pinch.

Preparation

1. Beat cold cream with a mixer at high speed.
2. Add powder and citric acid.
3. The cake cream is whipped until dense, stable peaks form and immediately used for its intended purpose.

Curd cream is ideal for pancake cake. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mixture. Do not use crystalline sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, rub it through a sieve.

Ingredients:

• curd mass – 400 g;
• powdered sugar – 100 g;
• vanillin;
• butter – 150 g.

Preparation

1. Beat soft butter with powder and vanilla until the mixture becomes light in color. You should get a white fluffy cream.
2. Add cottage cheese in portions while continuing the mixer.
3. Smooth white cream must refrigerate for an hour before use.

Most popular cream for milk cake - custard. To thicken, flour is often added to the composition, but you can use the French technology for preparing the filling. It thickens due to the brewing of the yolks, and as a result it comes out very tender and smooth. If desired, you can make it chocolate by adding one spoon of cocoa powder to the recipe.

Ingredients:

• milk – ½ tbsp.;
• sugar – 1 tbsp;
• butter – 180 g;
• yolks – 3 pcs.

Preparation

1. Grind the yolks with sugar until fluffy.
2. Add milk and place the dishes in a water bath.
3. Warm up the mixture, stirring constantly, until the cream thickens.
4. Beat the soft butter until fluffy, gradually pour in the cream and continue mixing until smooth.
5. The cream is used chilled.

This simple cake cream has another name - curd, and it is very easy to prepare. This delicious filling will transform the most extraordinary cakes. The technology of its production is similar to custard, only as a result it turns out lighter, not greasy and not at all cloying. It will do an excellent job of soaking the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon – 2 pcs.;
• sugar – 100 g;
• butter – 70 g;
• egg – 2 pcs.

Preparation

1. Remove the yellow layer of zest using a fine grater.
2. Squeeze out the juice, strain from the seeds and cake.
3. Mix the juice with zest, add sugar and eggs, beat.
4. Place the container in a water bath, stirring and cook for 10 minutes until the mixture thickens.
5. Add oil, stir.
6. The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich, it can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, you need to grind the shavings using a coffee grinder or blender, so the cream will come out more homogeneous. From specified quantity Not a lot of cream will come out, but it will be enough to fill a three-layer cake.

Ingredients:

• white chocolate – 100 g;
• cream 33% - 100 ml;
• coconut flakes (fine) – 100 g;
• butter – 100 g;
• powdered sugar – 50 g.

Preparation

1. Melt the chocolate.
2. Beat the butter and powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mixture and melted chocolate.
4. Turn off the device, add coconut flakes, stir with a spoon.
5. Before use, the cream should sit in the refrigerator for a couple of hours.

To decorate the cake, prepare according to Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time holds its shape perfectly. This cream is perfect for decorating a dessert; among other things, it is extremely tasty and completely unpretentious. If you want to paint it a bright color, use gel dyes.

Ingredients:

• squirrels – 4 pcs.;
• powdered sugar – 200 g;
• citric acid – 1/4 tsp.

Preparation

1. Place the structure with water for steam bath to the fire.
2. In a bowl, beat the whites until foam cap. Place in a water bath and continue whisking, adding powdered sugar.
3. Beat until the mixture begins to separate from the bottom.
4. Remove from heat, add citric acid, and continue running the mixer for another 5 minutes.
5. The cake decorating cream is ready to use as soon as it has cooled completely.

To build intricate shapes on the surface, you will need thick cake cream. Protein cream, butter cream, ganache or cheese cream based on mascarpone cope well with this task. For registration you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes; they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

The cream due to its high nutritional value, excellent taste qualities and plasticity allows you to create jewelry of the most intricate shapes.

However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.

When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.

Explanations for recipes

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.

Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.

Brown color They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved ammonia and after adding water, cook until the smell of alcohol disappears.

Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, and free of foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440

Heat oil in a saucepan until consistency thick sour cream and beat it with a metal whisk or wooden spatula until fluffy elastic mass white. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Ready sugar syrup cool to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream with powdered sugar

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400

Make the cream in the same way as butter cream with condensed milk (recipe 1), with the only difference being that while whipping add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare from sugar, milk and eggs milk syrup. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glazed)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.

Flavored butter creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of tastes and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.

6. Apricot butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon apricot liqueur or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of canned pineapple syrup, tint in yellow(see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange butter cream

To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).

9. Benedictine butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops vanilla essence. The color of the cream is white.

11. Cherry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or syrup from strawberry jam. Tint the cream pink (see beginning of page).

13. Strawberry buttercream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or syrup from strawberry jam, or 1 tbsp. spoon of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.

15. Butter coffee cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon coffee liqueur or coffee tincture (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).

16. Lemon butter cream

To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see at the beginning of the page).

17. Raspberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Honey butter cream

Add 2 teaspoons to the basic buttercream (recipes 1-5) natural honey and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).

22. Praline butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare praline mass you need the following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden color; Remove the husks by rubbing the nuts between your palms.
Roasted nuts, almonds and sugar place in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which to take mass as needed.

23. Pink oil cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Tea butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons tea infusion(see at the beginning of the page) and mix well.

27. Blackcurrant butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh berries black currants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).

29. Chocolate butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple buttercream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add to taste food acid and mix well.

II. Protein creams

The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
In the main protein creams You can introduce aromatic and flavoring substances, thereby obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the egg whites into the pan, place it on ice or cold water and beat with a metal whisk for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held by the raised whisk. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for coloring and taste - paints, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in cream recipes or adding new ones, you can get flavored custards with different tastes and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve taste and sterilization wheat flour pre-fry lightly on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Airy custard cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Finished goods Cool with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.

40. Orange custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass orange juice(recipe 129) or after cooking and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.

42. Lemon custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Honey custard cream

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Almond custard cream (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.

46. ​​Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or applesauce light color With pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic butter creams

Whipped cream cream is fluffy, tender and light, highly nutritious and great taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream You need to heat it over low heat for 20-30 minutes at 80° (pasteurize), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
Best Temperature for churning cream 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat, beat well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.

The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For interlayer butter creams used only in sponge cakes and cakes.
Layer sand and layered layers It is not recommended, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.

48. Cream without gelatin(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, place in cold water, on ice or in snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whipping, add vanilla sugar and powdered sugar little by little, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.

49. Cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
— 1/2 tea spoons of gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.

Flavored butter creams

Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.

52. Pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).

53. Orange cream

Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).

54. Vanilla buttercream

Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cherry cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).

57. Cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.

58. Coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Tangerine cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.

61. Honey cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.

62. Almond cream(walnut)

Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.

64. Pink or rum cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Chocolate cream

Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.

V. Sour cream and creamy creams

Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and creamy sour cream unstable during storage, products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g of cream:
- 1 glass of sour cream,

- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream with various substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Creamy sour cream

Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.

71. Cream kaymak

Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
— 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.

VI. Various creams

72. Cream on butter margarine

Ingredients for 200 g of cream:
— 100 g creamy margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.