The catchphrase “Life is unpredictable, so it’s better to eat dessert first” perfectly reflects the thoughts of those with a sweet tooth. Many will agree that after a delicious dinner with dessert, the most difficult problems seem completely solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of filling for sweets, but there are no more than six main types.

Cake cream is no less important than well-baked cake layers. You should choose the freshest and highest quality products for it, because the taste of not only the cream, but also the entire dessert depends on the components. Certain fillings suit different crusts. You should not try to coat, for example, “Napoleon” with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.

The most expertly baked cake layers will not give an idea of ​​the cake until there is cream on them. They are only the basis of the future dessert, and its heart is the layer. It holds the cakes together, enhances their taste and gives additional aroma and sweetness. It is not for nothing that the vast majority of creams contain vanillin or vanilla sugar.

As a child, attention was attracted not so much by the dessert itself as by its top, decorated with butter flowers and pieces of fruit. I wanted to try them first.

These days, cake decor has become even more sophisticated than even a decade ago. There are sugar flowers, chocolate figures and laces cut from meringue.

They still don’t skimp on cream for the cake if they want to get a real work of culinary art. Even baked goods that are beautiful in appearance should not disappoint with their taste or poor impregnation of the cakes.

Creams, except custard, do not require a large number of components. However, they are easy to ruin if you don't follow the step-by-step instructions. When making them, you should take into account some tricks so that the consistency of the layer becomes ideal.

The recipe for the cream for the cake that is baked most often should be written down on a piece of paper to make the necessary notes. Some people prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will be useful next time.

Needed for making eclairs and Napoleon cake. It is also served as a separate delicacy, garnished with fresh berries. Preparing the cream will take a little over half an hour. Some people use cream instead of milk, but this requires adjusting the proportion of other components.

Ingredients:

• 3 eggs;
• 2 tbsp. flour;
• 500 ml milk 3.2%;
• 50 g butter;
• 250 g granulated sugar;
• vanilla pod.

The cooking procedure is as follows.

1. Using a sharp, thin knife, scrape out the vanilla pod and pour the powder into the pan.
2. Add flour, yolks, granulated sugar, grind thoroughly.
3. Beat the egg whites separately and pour into the mixture.
4. Boil milk and gradually add to the finished mixture, whisking it. Lastly, add the butter, cut into pieces.
5. Place the pan on the fire and, stirring continuously, cook over low heat until thick.

Classic oil

Buttercream is most often used in the preparation of desserts. It turns out airy, with a melting texture, but at the same time, jewelry made from it holds its shape perfectly.

The basic rule is that finished cakes with a butter layer should be immediately put in the refrigerator so that it does not melt.

Before coating the sponge cakes with cream, they should be soaked to remove the crust formed during the baking process and excessive dryness. It is usually made from water and sugar, adding a teaspoon of cognac for flavor. Other types of cakes do not require impregnation.

Ingredients:

• 200 g butter (the fatter, the tastier the cream will be);
• 200 g powdered sugar;
• 50 ml milk.

1. Remove the butter from the refrigerator half an hour before preparing the cream.
2. Place it in a bowl and beat for 5 minutes.
3. Gradually add powdered sugar, then pour in milk.
4. If the goal is to get berry cream, you can add 25 ml of milk and 25 ml of berry syrup.

Sour cream

If desired, sour cream can be supplemented with ground nuts, jam or pieces of fresh fruit. Placed in bowls and decorated with berries, it will become a dessert in its own right. As a layer, it is especially suitable for honey cakes with thick cake layers.

The fattier the sour cream, the thicker the cream will be. If the sour cream is liquid, add a little gelatin soaked in water.

Ingredients:

• 250 g granulated sugar;
• 15 g vanilla sugar.

How to prepare a taco V.

1. Take the sour cream out of the refrigerator, immediately put it in a bowl and add both types of sugar to it.
2. Beat the mixture with a mixer for 3-5 minutes.
3. Place the cream in the refrigerator.

Curd

The most ordinary cakes will turn into exquisite pastries if you coat them with curd cream. Wedding sponge cakes are often made with it, as it turns out snow-white and very tasty.

When white chocolate is added to the cream, it will hold its shape better and is suitable for leveling the top cake, decorating the dessert and layering.

Ingredients:

• 250 g cottage cheese;
• 250 g heavy cream;
• 1 tbsp. milk;
• 100 g white chocolate;
• 100 g granulated sugar;
• 15 g vanilla sugar.

The cooking procedure is as follows.

1. Stir the cottage cheese to remove lumps. If it is too hard, add a spoonful of milk. If it is tender and fatty, milk is not required; the volume of cream should also be slightly reduced.
2. Melt the grated chocolate in a water bath and add it to the cottage cheese.
3. Whip the cream with both types of sugar and pour into the cottage cheese.
4. Beat the cream for several minutes until smooth.

With condensed milk and butter

This rich and sweet cream will soak the cakes well. You can prepare it in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare dessert.

Ingredients:

• 500 g condensed milk;
• 400 g butter.

The cooking procedure is as follows.

1. Remove the butter from the refrigerator in advance to soften it.
2. Cut it into pieces and put it in a bowl, pour in the condensed milk and beat the cream with a mixer.

Mascarpone cheese cream

Mascarpone cream goes well with shortbread cakes and cupcakes. It holds its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

• 300 g mascarpone;
• 150 g powdered sugar;
• 250 ml heavy cream.

The cooking procedure is as follows.

1. Pour the cream into a bowl and beat with a mixer, add powdered sugar.
2. When the mixture becomes dense, add mascarpone to it and stir until smooth.

With regular condensed milk the layer turns out white, and with boiled milk it turns out caramel-colored. It will complement waffles, straws and waffle cake.

It is better to keep it in the refrigerator longer so that when serving, the cream becomes dense and the cake is easier to cut.

Ingredients:

• 500 g sour cream (from 30% fat content and above);
• 500 g boiled condensed milk;
• 15 g vanilla sugar;
• 1 tbsp. lemon juice;
• 1 tsp cognac

The cooking procedure is as follows.

1. Beat the sour cream with a mixer and gradually add lemon juice and condensed milk to it.
2. After the formation of an elastic cream, add cognac to it and mix.

Chocolate cream

The cake looks beautiful when light-colored cake layers are coated with dark-colored cream. The chocolate layer goes well with the chocolate glaze on the top of the dessert. Preparing the cream is quite simple: add a few tablespoons of cocoa powder to the oil base.

It will become even tastier if you replace the cocoa with a chopped dark chocolate bar.

Ingredients:

• 200 g dark chocolate;
• 80 g heavy cream;
• 130 g butter.

The cooking procedure is as follows.

1. Grate the chocolate, mix in a bowl with cream and in a water bath until it is completely dissolved.
2. Cool the mixture to room temperature and add the butter, whipped with a mixer, and mix thoroughly.
3. The graham ganache is ready. If using it to line the top layer of frosting, it will need to be refrigerated for 1-2 hours to allow it to thicken.

Yogurt cream

Yogurt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and baked goods with a similar filling will be less caloric.

For an original cake, the finished cream can be divided in half and a spoonful of berry syrup can be added to one part. Pieces of dessert with cake layers covered in multi-colored layers of cream will look beautiful on a plate.

Ingredients:

• 500 g yogurt without additives and dyes;
• 10 g gelatin;
• 300 g heavy cream;
• 3 tbsp. powdered sugar;
• 2.5 tbsp. lemon juice.

The cooking procedure is as follows.

1. Place gelatin in a glass and add lemon juice.
2. Whip the cream, add powdered sugar.
3. Yogurt 1 min. beat in a separate bowl, then add gelatin to it with the remaining juice.
4. Mix the two mixtures and beat thoroughly until smooth.

Protein cream

The protein cream is very flexible and holds its shape well, but you will have to tinker with it. Like custard, it’s easy to spoil it by slightly violating the recipe. This cream is used to decorate the tops of cakes or added to “Korzinochka” cakes and straws.

Ingredients:

• 4 eggs;
• 250 g granulated sugar;
• 1 tsp citric acid or 2 tsp. lemon juice;
• 100 ml water.

The cooking procedure is as follows.

1. Separate the egg whites, put them in a bowl and beat them with a mixer until a dense white foam forms.
2. Add citric acid or lemon juice to the whites and continue beating.
3. Gradually add half the sugar to the mixture.
4. Place the remaining sugar in a ladle, add water and, stirring, cook over low heat for 4-5 minutes.
5. Cool the syrup slightly and add it to the protein mixture.

The butter for the cream must be taken out of the refrigerator in advance so that it becomes soft. Before whipping it should be mashed with a fork. Eggs, especially whites, should also be at room temperature. Cold ones will not whip into a dense foam.

Cake cream is easy to prepare at home if all the ingredients are correctly selected in advance. It is useful to have some powdered sugar at home, since many creams are whipped with it, and not with sand, which does not dissolve well in butter or yogurt.

It is better to buy cottage cheese, sour cream and cream at the market, since there you can taste the products and choose the most pleasant ones, with a high percentage of fat content.

Conclusion

Few people will refuse to try a delicious cake with light airy cream. The very word “cream” immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or pastry integrity, tenderness and an unforgettable taste.

Classic desserts are distinguished by the recognizable combination of cake layers and layers. As a rule, they do not contain bright dyes, like newfangled inventions. The centuries-tested taste of the dessert and its fame demonstrate that the ingredients were selected correctly. All that remains is to slightly adjust their proportions and enjoy tea with a piece of your favorite cake.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Sometimes to prepare some baked goods, we look for . But at the same time we want to make a super dessert. Here, baking creams will help us.

Cream "quick"

Sometimes there are times when you urgently need to make cream, or quickly make sweet fudge. That is, in a matter of minutes you need to get a finished product, and this recipe will help with this.

Ingredients:

Condensed milk - 4 tablespoons.
Cocoa - to taste.

Preparation:

Place the condensed milk in a plate, pour in the cocoa, you need to take into account that the greater the amount of cocoa, the thicker the cream will be and the more “chocolatey” the taste will be.
Mix the condensed milk and cocoa thoroughly and carefully until you get a homogeneous mass of the same consistency.
Serve as a fudge for cookies, cupcakes, if you add butter to the cream and stir, you can grease cakes with it.

Custard

A delicious, airy cream that is perfect for filling eclairs and any berry and fruit pies. Simple baking creams always help out in difficult situations.

Ingredients:

Milk – 500 ml
glass of sugar (200 grams)
50 g flour
four yolks
vanillin packet

Preparation:

Grind the yolks with vanilla, sugar and flour.
Boil the milk.
Remove it from the heat and mix with the egg mixture. Put it back on the fire and cook over very low heat, stirring occasionally.
The cream is ready when it thickens.

Honey cream

An amazing combination of aromatic sweet honey, soft butter and the exquisite taste of walnuts - a truly universal cream.

Ingredients:

Table. spoon of honey
powdered sugar – 100 gr.
juice of half a lemon
one yolk
walnuts – 100 gr.
drain butter – 100 gr.

Preparation:

Soften the butter, add sugar, yolk, honey, lemon juice, beat everything until thick. Add nuts. Cool the cream before applying to the cake.

Cream with condensed milk

A classic baking cream that is suitable not only for any sponge cake, but also for cakes, baskets and nuts, which children love so much.

Ingredients:

Butter – 200 gr.
two yolks
vanillin (you can use liqueur)
condensed milk – 100 gr.

Preparation:

Soften the butter (do not melt!), beat with condensed milk, add the yolks, without stopping whipping the cream, add vanillin or liqueur. You can add chopped walnuts to the condensed milk cream.

Cream of cream

The most delicate, airy cream is a wonderful decoration for a cake, but it can also be a dessert in its own right if you add, for example, fresh berries.

Ingredients:

A glass of cream (preferably 35%)
10 gr. gelatin
vanillin
half a cup of powdered sugar

Preparation:

Place the cream in a container in very cold water and beat until the foam holds tightly to the whisk. Slowly add powdered sugar, vanillin, gelatin, pre-soaked for about 20 minutes and dissolved in a water bath. Beat everything together for about 15 minutes.
To make the cream cream strong, you need to whip it just before applying it to the cake, gradually increasing the speed.

Chocolate cream

Wonderful chocolate cream is amazing in that it remains soft and juicy, and at the same time it does not spread, so it is great for both pastries and cakes. We offer the most popular options for making chocolate cream.

Ingredients:

Chocolate (any kind, black, milk, or white) – 200 gr.
milk or cream – 100 grams
oil drain – 20 gr.
two yolks or a can of condensed milk (depending on the preparation option)

Preparation:

So, the basic recipe: melt chocolate in a water bath, add butter and milk. Then you can add whipped yolks (this cream will be more airy) or condensed milk (for those who appreciate a rich taste). Boil the mixture until thick, without ceasing to stir.

Butter cream

Whipped cream is often referred to as “butter”. However, the classic recipe uses fresh, tender butter as a base, which is mixed with various ingredients to create a delicious treat.

Ingredients:

Powdered sugar – 300 gr
cognac – 2 table. spoons (can be replaced with dessert wine)
oil drain – 500 gr.
vanillin

Preparation:

Soften the butter and beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also use sugar, but with it the cream will not be as soft) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.

Curd cream

Like any other cream, curd cream requires a lot of variations in preparation. We offer you a recipe for a classic base, which you can optionally supplement with nuts, berries, and raisins.

Ingredients:

Cottage cheese – 400 gr.
sugar – 100 gr.
egg yolks – 4 pcs.
nuts, raisins, berries (to taste)
vanillin

Preparation:

Mix the yolks with sugar and grind well. Rub the cottage cheese through a sieve, mix with yolks and sugar, berries or nuts. Add whipped cream to the mixture.
Options for preparing curd cream: with butter (200 g, instead of cream) or with gelatin (if you plan to store the cream for some time).

Sour cream

This cream is very unstable, so it is used mainly for making cakes. It is of very good quality - the cake becomes soft and juicy in almost a few minutes.

Ingredients:

Two glasses of sour cream (fat content 35%)
glass of sugar
vanillin

Preparation:

Sour cream is prepared very simply - mix sour cream with sugar, beat the mixture very well, and add vanillin at the end. It is recommended to coat the cakes immediately, before the cream settles.
You can add berries, jam, jam, nuts to the cream - to taste.

Classic custard

Even novice housewives always make custard. Delicate, very easy to prepare, the cream goes well with cakes, pastries, eclairs, baskets and other sweets.

Ingredients:

Two eggs
glass of sugar
two glasses of milk
three table. spoons of flour

Preparation:

Mix a glass of milk, flour and eggs. In a separate bowl, combine a second glass of milk with sugar and bring to a boil over low heat, remembering to stir continuously. Add milk with eggs and flour to this mixture; as soon as it boils, turn it off, without ceasing to stir. The cream is ready when it thickens.

This recipe is a classic; there are many variations of it in cooking. For example, you can add 2 tables. spoons of coffee or cognac, vanilla.

Transdanubian apple cream

Do you want something special, unusual and tasty? Besides, did you pick apples at the dacha? Try Transdanubian baking cream - an original delicacy from the Hungarians!

Ingredients:

165 g apples
50 g sugar
1 egg
15 g almonds
40 g cream

Cooking method:

Peel the apples, cut them, simmer with water, and wipe. Take an egg, separate the white from the yolk, beat. Combine apples and sugar, add protein and beat the mixture. Then the dish must be cooled. To serve, place the cream in the form of a pyramid and garnish with almonds. Whipped cream must be served separately.

Simple glaze

Classic white glaze for cakes, shortcakes and rum baba.

Ingredients:

A glass of powdered sugar
lemon juice

Preparation:

Pour the powder into a bowl, add lemon juice to make the mixture thick. The glaze hardens quickly, so it should be used immediately after preparation.

Orange cream

For 4 servings:
3 yolks
150 g powdered sugar
juice of 3 oranges
2 slabs of gelatin (optional)
2 tsp. flour
0.25 l heavy cream

Cooking method:

Grind the yolks with powdered sugar, flour and orange juice. With continuous stirring, cook a not very thick cream and cool it. Dilute gelatin in warm water, stir thoroughly and add to the cream. Then add half the whipped cream, place the cream in a compote bowl, decorate the top with lightly sweetened whipped cream and place in the refrigerator. You can decorate with orange slices.

Finishing cream (from condensed milk).

Ingredients:

250 g butter
1 cup condensed milk
1/3 vanilla sugar powder
1 tsp. spoon of liqueur

Cooking method:

Unsalted butter is kneaded in a bowl and pureed until white. Condensed milk is poured in small portions (no more than one teaspoon) into the mashed butter, without ceasing to beat the mass with a spoon, vanilla sugar and liqueur are added to the finished cream. This cream can be made with the addition of coffee or cocoa.

There are many recipes for making creams for cakes, pastries, and rolls. Here are more recipes for creams that contain such a useful product as honey.

Cream caramel.

To prepare we will need: 100 g honey, 250 g butter, 150 g sugar, 200 ml milk, 3 tbsp. spoons of flour, 100 g of black coffee.

Pour sugar into a small saucepan and cook over low heat until caramelized. We make sure that the sugar does not burn and that the caramel turns out to be a pleasant yellowish color. Mix flour with coffee and milk, gradually pour the mixture into the caramel, stirring constantly, bring to a thick consistency over low heat. Cool the mixture and add butter, mashed with honey. Now beat the mixture until creamy and soak the cakes.

Egg cream.

To prepare it, let's take: 1 tbsp. a spoonful of honey, 250 g butter, 4 eggs, 150 g sugar, 30 g chocolate.

In a steam bath, beat the eggs with sugar and chocolate until thick. Mix honey and butter and gradually add them to the cooled egg mixture. Beat everything until smooth.

Nut cream.

We will need: 1 tbsp. spoon of honey, 100 g butter, 100 g powdered sugar, 1 yolk, nuts, lemon.

Grind the butter with sugar, honey and yolk. Add ground nuts and lemon juice. Beat the mixture until foamy and cool.

But what kind of cream can be prepared for rolls.

Chocolate cream.

To prepare it we will need: 120 g honey, 120 g butter, 3 yolks, 60 g chocolate, vanilla sugar, nuts, cinnamon.

Mix honey with vanilla sugar, cinnamon and yolks, add chopped chocolate and gradually stir, keep on low heat. When the chocolate has melted and the mixture has thickened, remove it from the heat. Add butter and nuts to the warm mixture, beat well and cool for at least half an hour.

Vanilla cream.

We will need: 1 tbsp. a spoonful of honey, 80 g butter, 200 ml milk, 2 yolks, 1 tbsp. spoon of corn flour, vanillin.

Mix the yolks with vanilla and corn flour, beat well and put on low heat. Cook, stirring constantly, until the mixture thickens. Separately, grind the honey and butter, add it to the warm mixture and beat until foam forms.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (4 )

We all come from childhood and remember how our grandmothers and mothers, when preparing something delicious for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our family and loved ones could not compare with store-bought baked goods. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery products. In this article we will look at how to prepare suitable cream for decorating a cake or other baked goods.

Cream for decorating a cake: basic requirements

All creams are culinary creations of incredible taste. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and designs. The basis of the preparation of most creams is the whipping technique. The result is a lush mass ready for use and further consumption.

The only drawback of sweet masses is their short shelf life. And during their production it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for preparing creams. This is one of the sections of the “bible” of desserts:

• To make the mass, you should use only dietary eggs and exclusively fresh products.
• The cream must be used within strictly defined periods after its preparation.
• It is necessary to calculate as accurately as possible the amount of food to be prepared, because leftovers that have stood for a long time are no longer suitable for decoration.
• The cream should be stored exclusively in the refrigerator at temperatures up to 6 °C.
• Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but the basic ones can be divided into five groups.

Oil

Oil cream is the most stable and can be stored longer than others. It is based on natural butter of the highest fat content. You can prepare it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with adding freshly squeezed fruit and berry juice, honey, nuts, chocolate and even tea.

These ingredients add a certain “zest” to butter creams. You can start decorating your cake immediately after preparing the cream or after some time, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powder. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared either in a water bath or in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry about the mass accidentally burning. This cream also does not last long. If you need to store it for several hours, then tightly cover the container with cling film and place it in the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out incredibly tasty, light, airy and tender. You only need to use chilled cream with a fat content of 33% and 35%, in which case it will rise well. During the process, you can add eggs, gelatin, and various fruit and berry additives to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. It is better to use buttercream immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it you should use fresh sour cream with a fat content of 30% and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip up.

Before cooking, it needs to be cooled so that the cream whips well and its consistency remains stable. It is better to use sour cream immediately after preparation. You can store it, but no more than two hours in the refrigerator.

A cake found in South Africa was preserved for 100 years by soaking it in cognac.

How to make buttercream for cake decoration at home

Let's look at how to prepare the above mixtures and then decorate a homemade cake with them. Oil cream is the most popular. Thanks to its inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With its help you will create a real masterpiece!

Remember that your cake decorated with buttercream can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of a given mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step-by-step recipe with photos

1. First, let the butter sit at room temperature until it softens. Separate the whites from the yolks and refrigerate briefly.
2. Fill a thick-walled pan or bowl a quarter full with water and place on the stove. I use the multicooker in the “Steam” mode. Whichever is more convenient for you. The main thing is to make a steam bath.
3. Place the chilled egg whites and all the sugar in a separate bowl.
   
4. Mix the whites with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl in a steam bath. The granulated sugar will dissolve and the whites can be set aside to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanillin and citric acid there.
   
7. You will have to beat for a long time until a characteristic path appears on the surface, which holds its shape and does not spread.
   
8. Gradually add softened butter in small pieces. Try to do this quickly without stopping the beating process.
   
9. If your mass immediately settles, don’t worry, it will soon return to its desired volume. You can do it a little differently: beat the butter separately in a bowl and then combine it with the whipped egg white cream.
10. As soon as the mass begins to shine, this will be a warning that it is ready.
    
11. Wonderful cream is ready! Now you can fill a pastry bag with it, add the necessary nozzle and start decorating the cake.

I advise you to watch the video of making buttercream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly and tolerates the addition of food coloring and even freezing. This butter mass can be used to decorate your dessert and cake under mastic or protein cream.

Protein-butter CREAM for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Place in a water bath.
The water should not touch the bowl
The sugar and protein mass must be heated, stirring continuously with a whisk until the mass warms slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the whites will curl.
When the sugar has dissolved, checking it like this, dip two fingers into the protein-sugar mixture and rub them against each other, you should not feel grains of sugar between them, remove the bowl from the water bath.
Beat the whites until stiff peaks form (10-15 minutes)
Add citric acid.
Once the whites are whipped, add one piece of butter to the egg white mixture, whisking continuously with a mixer.
You need to add as much oil until the mass thickens and gathers into a lump, a relief pattern from the whisks.
When you begin to add the first pieces of butter to the cream, the cream will initially become liquid, but with each addition of Oil and further whipping it will thicken.
Towards the end add 150g caster sugar, this will help stabilize the cream.
This cream tolerates paint and freezing very well and does not melt as quickly as regular buttercream.
This cream can be used to cake a cake under mastic or protein cream.
This cream can be used to decorate a cake.
The protein-butter CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14:02:30.000Z

How to prepare protein cream for cake decoration at home

Protein mass is a light and delicate pleasure. The main thing is that it does not contain fat at all. In addition to the fact that such a mass can be used to create incredibly beautiful decorations for desserts, it can be eaten as a complete delicacy!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

• 5 pieces. chicken eggs;
• 300 g granulated sugar;
• 2 tbsp. l. gelatin;
• 1 tsp. citric acid;
• 135 ml boiled water.

Step-by-step recipe with photos

To quickly and easily separate the whites from an egg, pierce the shell of a whole egg with a thick, sharp needle. The whites will flow out through the resulting holes, and the yolks will remain inside the egg.

• Keep a close eye on the squirrels. Neither fat nor yolk should get into them. Otherwise, they will not beat well and will not rise.
• All ingredients should be well cooled. Plus, the whipping container should also be cold.
• To make the whites whip stronger, you can add a pinch of salt or a few drops of lemon juice.
• The tools and utensils used must be thoroughly washed, grease-free and dry. Remember that even one small drop of water can prevent the egg whites from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, only this time for protein cream, for decorating a cake. It is simple and has amazing results. You should definitely get a thick and fluffy protein mass with which you will decorate your delicious baked goods.

How to make protein cream for cake decoration recipe The secret of cooking tasty and fast

How to make cream for a cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cake cream recipe: 4 eggs. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
Watch our video recipe carefully on how to prepare cream for a cake and you will get everything delicious quickly and easily at home.
Check out more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition “Carefree” belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe #TastierYouDidn'tEat #TastierYouDidn'tEat

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2016-05-22T08:50:32.000Z

How to make custard for cake decoration at home

I suggest you try making a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. You can soak cakes with it and make decorations. If you are a novice housewife and are looking for a simple and quick cream for decorating a cake, this is exactly the option. With it you will give an even shape to the finished cake, masking irregularities, blemishes and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the remaining product can be frozen in a container with a lid or served as a separate dessert. It can be decorated with fresh berries or fruit slices.

List of ingredients

To prepare a classic custard you will need the following ingredients:

• 350 ml milk;
• 100 g sugar;
• 230 g butter;
• 3 g salt;
• 1 packet of vanilla sugar;
• 30 g starch or flour;
• 2 pcs. eggs

Step-by-step recipe with photos

Video recipe for cake decorating cream

By the way, this is exactly the same recipe for classic custard. The video looks interesting, as everything is explained in detail by a sweet grandmother, who is pleasant to watch and interesting to listen to.

Custard - Classic Recipe from Grandma Emma

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are popular all over the world. Custard - pâtissière, the most common custard. Custard is widely used in making cakes and pastries. For example, in making Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and Pastries section. Custard - recipe with photos and videos. Grandma Emma shares a Video Recipe for Custard - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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In many of our video recipes we use music by composer Daniil Burshtein
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2015-10-06T13:56:21.000Z

How to make buttercream for cake decoration at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is impeccable taste. But from my own experience I can say that butter cream is the incredibly delicate and lightest cream. It looks like white foam, with a rich, milky, neutral taste, which can be combined with various glaze and cream recipes. I guarantee that if you do everything correctly according to the specified recipe, the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before decorating a cake with buttercream, you should tell beginners what kind of cream to use. There are two types suitable for decorating baked goods: vegetable and natural.

Vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to the natural one. The plant analogue is denser, thicker, with a stable consistency. According to the recipe given below, from one liter of such cream you can prepare three liters of whipped foam for decorating the cake. This cream is produced in containers with attachments that are convenient for decoration. You can often find them in markets - whipped cream in a can.

Natural cream– the product is very high in calories, fatty with a rich taste of milk. They come in white or with a slightly yellow tint. Only those with a fat content exceeding 30% are suitable for decoration. Less fatty ones will either not be able to be whipped, or they will fall very quickly. They are less airy, unlike plant ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put forward in their favor - taste and healthfulness, in contrast to the low-calorie nature of their plant counterpart.

Don't get too carried away with vegetable creams. They contain many preservatives and stabilizers. This is, rather, an emergency aid for the housewife when she simply doesn’t have enough time to tinker with a natural product. This cream does not use sugar, so it has a neutral milky taste. Thanks to this, vegetable cream can be combined with any type of baked goods. You can add powdered sugar to the cream, thereby sweetening the confectionery product.

It is perhaps beyond the power of other described masses to compete with natural whipped cream as a decoration for home-baked goods. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the fat content percentage and shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. In the market from grandmothers you can buy a product with a fat content of 50% or more, but you cannot get a high-quality cream from it. Based on the recipe, when whipping you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which after whipping is suitable for decorating baked goods, is 30-40.

List of ingredients

To create the creamy mass you will need:

• 200 g cream;
• 2 tbsp. l. sugar or powder;
• 2 tsp. vanilla extract.

Step-by-step recipe with photos

Video recipe for cake decorating cream

CREAM CREAM is stable and perfect for all types of baked goods.

EMERALD sponge roll with soufflé cream. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy CREAM - SOUFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake HEDGEHOG IN POLANKA. https://www.youtube.com/watch?v=H8-BcZK75ew

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2015-12-27T03:23:39.000Z

How to make sour cream for decorating a cake at home

Summer and berry season are just around the corner, so many housewives cannot resist the temptation to bake a sponge cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not mix with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream made from sour cream and butter. Its consistency is quite thick and at the same time light. It has absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

• 200 g fatty butter;
• 200 g powdered sugar;
• 1 g vanillin;
• 400 g of fat sour cream.

These are all the ingredients for our sour cream.

Step-by-step recipe with photos

In this recipe, you can vary the proportions as you wish. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. Milk should be added to the prepared thick mass while whipping, literally one tablespoon at a time. This can be continued until the mass can accept liquid without “whims” and without stratifying.

You can also add condensed milk or fruit syrups instead of sugar to add originality. Experiment with cocoa, egg yolks, cognac or rum. Cream variations turn out to be very worthy and interesting.

Video recipe for cake decorating cream

The simplest products, a minimum of time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream for cake. How to easily prepare a thick and delicious cream.

This cream takes just 10 minutes to prepare using the simplest ingredients, and the result is a very tasty, thick and airy buttercream that can be used to decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh out the sour cream overnight)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanillin on the tip of a knife
1 glass=250ml

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Cake cream is always the perfect addition to almost any baked goods. It doesn’t matter whether the treat is a waffle, sponge cake 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 select a 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 cooks 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 make delicious Charlotte cream for a 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. Custard is considered a classic option, 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 of 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 different recipes for cake cream. 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 of 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 its citrus taste goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- 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 is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers. 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.

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread cookies, mother's fluffy cakes.

And how wonderful it is if there is a little cream left and you can eat it just like that, scraping it off the pan with your finger!

It doesn’t matter that homemade cakes are sometimes not as beautiful as store-bought ones, but home-made confectioners can boast of such delicious creams!

Cake cream at home can be prepared from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can use whole condensed milk, which can also be boiled.

Depending on the main product and method of preparation, cake cream can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, cream and protein creams are considered universal, since such creams are not only used to coat cakes, but also to decorate cakes.

Sour cream and custard cream are used mainly for filling the cake., but if such creams are used to cover its surface, then it must be sprinkled on top with fried and then chopped almonds or walnuts, or crumbs made from fragments and trimmings of the cakes.

Custard perfectly saturates not only delicate sponge and honey cakes, it is, like no other, suitable for coating cakes baked from puff pastry. A striking example of this is “Napoleon,” beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on desire and taste.

Flavor the cream You can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the beating process.

Various colors of cream, which will be used for decoration, can be achieved by mixing into it various food colors, which are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice allows you to get a yellow cream color.

A red color will be obtained if you pour a little pomegranate, cherry or beet juice into the cream.

By mixing red and yellow natural dyes, you can achieve an orange color.

A beautiful green color is achieved by adding sorrel or spinach juice.

Burnt granulated sugar dissolved in water or strongly brewed instant coffee will color the cream brown.

Cream for cake at home - general principles of preparation

To get delicious cake cream at home, you should take fresh, high-quality and only natural products.

There are many types of cake cream and they differ greatly in preparation methods.

Cake cream at home is usually prepared by initially mixing all the ingredients and then whisking them until the desired thickness and consistency.

There are types of creams for which the base is first brewed, which is then added hot or cooled during the beating process to the rest of the ingredients, or, conversely, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite: at the end of whipping, the result should be a homogeneous, thick mass that has increased several times. This, in fact, is the finished cream.

“Oblachko” – protein cream for cake at home

A wonderful protein airy cream, a filler for the puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, stir thoroughly and let the syrup boil. In this case, the heating of the stove should be turned on to the maximum, and to prevent the syrup from burning, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to low and continue cooking.

3. While the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the whites whip faster, add a little citric acid to them while whipping. You can squeeze a couple of drops of lemon juice.

4. Now let’s check the readiness of the boiling sugar syrup. To do this, drop a little of it into cold water and take the ball formed from it with your fingers. If the ball is dense and does not wrinkle, but is not very hard, then the syrup is ready.

5. Take a container with whipped egg whites and begin to beat them again, while very carefully pouring in the syrup just removed from the heat, in as thin a stream as possible. Do not stop whipping until you have poured in all the hot sugar mixture, otherwise the whites will curl and the cream will not work out.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, steam bath, cream for cake at home

Ingredients:

Five proteins;

200 g yellow, unrefined sugar;

A pinch of lemon juice.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator to cool for at least half an hour.

2. Add lemon to the chilled whites and begin to beat slowly. First, you should beat the whites with a fork, and when you see that bubbles have begun to form in the protein mass, move the container to a steam bath and continue beating with a mixer or a low-speed hand blender, gradually increasing the speed. Be sure to note that the bath is a steam bath, not a water bath!

3. The container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the whites will not have time to whip and cook.

4. When the mass begins to turn white, add the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness can be easily determined by the slowdown of the mixer rotation.

5. Remove the container with the cream from the heat and beat vigorously for another ten minutes.

Butter "Charlotte" - cream for cake at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg – 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp. brandy, cognac, or strong, tart wine (“Madera”).

Cooking method:

1. Mix a third of the milk with the entire portion of sugar, add a loose egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk into the mixture, boil and, reducing the heat to low, keep at a low simmer for five minutes.

3. Remove from heat, cool slightly and strain while hot through a sieve or colander. Cool to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you have a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar – 5 grams;

A teaspoon of white Muscat wine.

Cooking method:

1. Mash the eggs with granulated sugar until white.

2. Place the bowl with the egg-sugar mixture in a water bath and start whisking. When the mass has increased by almost two and a half times, remove the bowl from the bath and cool quickly.

3. While continuously whipping, add butter in small parts, add vanilla sugar or vanillin, pour in wine and continue beating until done.

Homemade buttercream for cake with boiled condensed milk – “Toffee”

Ingredients:

Half a liter can of boiled “factory” condensed milk;

450 grams of butter, unsalted butter;

Vanilla sugar - small bag (2 g).

Cooking method:

1. In a container for whipping cream, cut the slightly softened, melted butter into small pieces.

2. Add boiled condensed milk, vanillin and beat the cream.

“Creamy classic” - homemade cake cream

Ingredients:

370 ml fat, 35%, cream;

300 grams of sweet butter;

A packet of vanilla powder.

Cooking method:

1. Cut the butter into small pieces and place in a bowl.

2. Pour in the cream and cook over low heat. The mass must be heated well, without letting it boil.

3. When all the butter has melted, remove the container from the heat and beat the creamy mixture with a mixer at maximum speed. Beat until the creamy butter mixture is smooth and for at least five minutes.

4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool down, but also harden.

5. Then add sugar and beat the cream again. You can add the granulated sugar all at once, or you can pour it in portions, then the cream will whip up faster.

6. The thick, rather fluffy head that forms during beating indicates readiness.

“Cream-curd” cream for cake at home

Ingredients:

240 grams of fatty homemade, or at least 18% purchased cottage cheese;

250 ml 22% cream;

80 ml of any fruit syrup;

2 tbsp. spoons of fresh lemon juice;

Butter, unsalted butter – 80 g;

100 grams of sugar, white.

Cooking method:

1. Grind the cottage cheese through a fine sieve, add syrup and beat well with a mixer.

2. Dilute granulated sugar with cream in a separate bowl, add soft, slightly thawed butter and beat everything into a fluffy mixture with a mixer.

3. Then carefully fold the curd and sugar mixture into the whipped cream with butter. Carefully, so that the cream does not settle too much, mix everything with a spoon.

Homemade custard for cake

Ingredients:

300 ml boiled water;

75 g or three full large spoons of white baking flour;

370 grams of sugar;

400 grams of natural butter;

Vanilla powder.

Cooking method:

1. Pour half a glass of water over granulated sugar and bring to a boil.

2. Once the sugar has completely dissolved, pour in the flour diluted in the remaining water, stir quickly and continue cooking.

3. When the mixture thickens, lower the pan into a larger container with cold water and cool until completely cool.

4. Then add butter, softened with a fork, vanilla and beat.

Custard for cake at home with condensed milk

Ingredients:

“condensed milk” – half a can;

100 ml of any “factory” milk;

One egg;

50 grams of white flour;

Two hundred gram pack of unsalted butter, natural.

Cooking method:

1. Combine regular pasteurized milk with condensed milk, add eggs and mix everything thoroughly.

2. Add the flour while constantly whisking, making sure that no lumps form. If this still cannot be avoided, strain the mixture and stir well again.

3. Then place the stove on the stove at minimum heat. Constantly stirring the mixture, bring it until it thickens, but under no circumstances allow it to boil.

4. In a separate bowl, start beating the butter, cut into small pieces. When it softens well, add the custard mixture to it, little by little, about three tablespoons at a time. Do not add the next portion until the oil added earlier is completely incorporated.

Homemade sour cream recipe for cake

Ingredients:

Half a liter of fatty (or homemade) sour cream;

Vanilla sugar;

300 grams of bulk sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, add all the granulated sugar and beat until its crystals dissolve and a fairly fluffy and thick mass is obtained.

Cream for cake at home - cooking tricks and useful tips

Do not whip cream in an enamel bowl. Because when whipping, the enamel may break off and pieces of it will fall into the cream.

Whipping any cream begins with low intensity, then increasing the speed of whipping.

Protein cream whipped in an aluminum bowl may darken. To prepare this cream, it is best to take a thick-walled glass or earthenware container.

If you don't separate the yolks from the whites well, you won't be able to beat the egg white cream. Fat that accidentally gets into the bowl can also interfere with whipping.

If you keep fresh sour cream or cream in the refrigerator for a day, the cream prepared from them will whip up much easier and faster.

If the sour cream does not whip well, place it in a sieve, the bottom of which is lined with gauze. The excess liquid will come off and the cream will quickly whip up.

If you initially add half of one raw egg white to the sour cream, it will whip up very quickly.

It is best to brew the custard base in a thick-walled pan, in this case it will not burn.