Cream for cake in a blender recipes. Simple creams for cakes

A delicious and appetizing cake with cream is considered a real culinary masterpiece. It can only be made by an experienced cook who can cope with complex technologies. Novice housewives will also find it useful to know how to prepare cream fillings that serve as decoration and soaking for cupcakes. Thanks to it you will get unique desserts.

How to make cake cream

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

Food preparation

Any cream for a cake begins to be prepared by preparing the ingredients. Each type is based on a fluffy mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Varying quantities and additives affect the production of one type or another. The most common recipes are cream, butter, custard, protein and sour cream.

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

The creamy filling is made by whipping chilled cream. A sponge cake is soaked with it, but it is better to soak puff or shortbread cakes with a creamy sour cream look. It will require fresh chilled high-fat sour cream and cream. Any creamy type requires the preparation of the best fresh, high-quality products, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, and using homemade cream or sour cream.

Homemade cake cream - recipe

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

You can prepare the filling from cream, sour cream or eggs, and diversify it with the inclusion of chocolate, fruit, aromatic spices and strong alcohol. High-calorie butter and butter creams compete with protein and custard creams in complexity. It will be useful to know all the secrets of the chefs, which will help you make a delicious impregnation that all your friends, family and guests will enjoy in honey cakes and anthills.

Custard classic

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

It is good to grease puff or shortbread cakes with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and aromatic, has a thick consistency and rich taste. No Napoleon recipe would be complete without skillfully prepared custard, which will give the cake the desired sweetness and airiness.

Ingredients:

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

Cooking method:

Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk, stirring thoroughly.
Place the mixture over medium heat, boil, and remove from heat. Cool to room temperature, add butter one spoon at a time, vigorously whisking the butter-milk mixture.

Sour cream

Number of servings: 4 persons.
Calorie content of the dish: 454 kcal.
Purpose: for dessert.
Kitchen: author's.

It is useful for novice cooks to learn how to prepare sour cream for sponge cake. It has a rich creamy taste, consists of high-fat sour cream and high-quality butter. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for sponge cake, and if you add gelatin to it, you get an airy filling for the Bird's Milk dessert.

Ingredients:

butter – 150 g;
sour cream – 150 g;
sugar - half a glass.

Cooking method:

Grind the sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
Carry out all actions gradually to form a thick foam.

Curd

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

A delicious, aromatic layer for the cakes is curd cream for the cake with the addition of lemon zest and vanillin. The pleasant filling is also suitable for decorating the cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. The result is a festive dessert that will delight both adults and children.

Ingredients:

lemon zest – 3 g;
cottage cheese – 250 g;
nuts – 20 g;
vanillin - a pinch;
sugar – 150 g;
heavy cream - half a glass;
water – half a glass;
gelatin - sachet.

Cooking method:

Rub the cottage cheese through a sieve, mix with granulated sugar, and beat. Add vanillin, roasted nuts, lemon zest.
Pour gelatin with water. Whip the cream until fluffy foam.
Combine all the products with the curd mass and place in the refrigerator for 2.5 hours.
If desired, add raspberries, strawberries, pieces of peaches or apricots.

From the cream

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

The cream for the cake is surprisingly tender and airy. It can be used for coating the surface and for coating cakes. Rich in air, it is ideal for sponge or puff pastries, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to maintain its shape.

Ingredients:

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

Cooking method:

Whip the cream with a whisk to form a fluffy foam. To make cooking easier, you can use a mixer. Add powdered sugar at regular intervals and add vanilla sugar at one time.
Soak the gelatin in cold water for 20 minutes, heat until completely dissolved, and cool.
Whisking continuously, add gelatin.

Prepare other recipes as well.

From condensed milk

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

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

Ingredients:

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

Cooking method:

Pour condensed milk directly into the cans with water, cook over low heat for two hours, and cool.
Place in a bowl, add softened butter. Beat into a fluffy golden cream, add chopped nuts.

Oil

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

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

Ingredients:

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

Cooking method:

Grind eggs with sugar, add warm milk.
Heat the mixture in a water bath, cool, add soft butter.
Grind thoroughly.

Chocolate

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

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

Ingredients:

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

Cooking method:

Grind the chocolate in a food processor and pour in the hot cream.
After 2 minutes, add softened butter and mix well with a mixer.
Glaze the cake. If the ganache is cooled, the mixture can be used to layer thin cake layers.
To obtain an air mass, you need to cool it for 30 minutes on the refrigerator shelf and then beat it.

Learn how to make other recipes.

Protein

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

It is useful for novice cooks to know how to prepare protein cream at home. Confectionery products with it will become richer in calories, richer in taste and more refined. It can be used both for layering cakes and coating the surface. It holds its shape well and serves as an excellent base for securing nuts, chocolate chips and coconut flakes on it.

Ingredients:

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

Cooking method:

Dissolve sugar in water and cook over medium heat until thick. The syrup should be such that the drop does not spread over a flat surface.
Beat the egg whites with a mixer until stiff, add a little salt.
Pour hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

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

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

Ingredients:

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

Cooking method:

Mix mascarpone with sugar and powder, add brandy, grate the zest from both citrus fruits.
Mix the cream cheese thoroughly. If desired, add grated chocolate and chopped nuts on top.

Banana

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

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

Ingredients:

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

Cooking method:

Soften the butter at room temperature, beat with a mixer, gradually pouring in condensed milk.
Coarsely grate the bananas and add to the mixture. To thicken, you can add semolina.
Bake the cakes and coat them.

Creams for cakes at home - cooking secrets

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

Cake creams require the use of chilled cream. If they are warm, you will have to beat them longer, which will lead to them curdling. To fix this, you need to remove excess liquid by placing the mixture on cheesecloth or a fine sieve.
Creamy textures made from cream with the addition of fresh fatty sour cream 25-30% are denser in consistency.
Oil impregnation is best done by beating the butter on ice or in a bowl of cold water. This is necessary to maintain mass stability.
The thicker the custard is, the more flour or starch you put in it. When using starch, you need to bring the mixture to a boil and keep it on the fire for a couple of minutes, but when using flour, you do not need to bring it to a boil - let it thicken and remove from the heat.
To obtain a fluffy protein texture, the container in which the mass is prepared must be perfectly dry. It is better to pour in the sugar syrup little by little, and add the citric acid at the very end.
It is better to cook impregnations that require heating in thick-walled and thick-bottomed containers so that they do not burn.
Low-fat yogurt cream is good to diversify with ice cream.
To decorate the cake, a thick gelatin-based cream holds its shape well.

Video

Cream for a sponge cake is a completely elementary question at first glance: well, just think, it’s a big problem just to grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That’s right, but what will you answer if they tell you that there can be dozens or even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

1. Custard for sponge cake

The most common, most affordable, simplest and lightest custard, which is great for layering sponge cakes. Do not boil it into a thick mass - to be tasty, this cream should be slightly liquid.

Ingredients:

500 ml milk;
1 egg;
2 tbsp. l. flour;
1 cup of sugar;
vanilla essence;
30 g butter.

Mix sugar and flour, add egg, grind into a homogeneous mass. Pour in the milk, stir, put on the stove and simmer over low heat with constant stirring until it puffs slightly. Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice: To enhance the taste of budget custard, replace milk with low-fat cream, and instead of vanilla essence, use natural vanilla.

2. Sour cream for sponge cake

Sour cream for sponge cakes is one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. The preparation is not difficult, however, one important condition must be met: the sour cream must be of good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.

Ingredients:

450 g sour cream with a fat content of at least 25%;
150 g powdered sugar;
1/4 tsp. vanillin.

Place sour cream in a convenient bowl. Turn on the mixer and gradually add powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).

Advice: If the sour cream seems runny and not fatty enough, try weighing it out - lay it out in several layers of cotton cloth and hang it over the sink for a couple of hours. The whey will go away, the sour cream will whip up better and easier.

3. Whipped cream

Lush, light, airy, weightless - all this is about whipped cream. Fatty, however, cannot be taken away from this, but who said that a cake must be low-calorie? That's why it's a cake!

Ingredients:

500 ml cream with a fat content of at least 33%;
70 g powdered sugar;
5 g vanilla sugar.

Place the cream in a bowl and turn on the mixer. Start beating at low speed, gradually increasing the speed and adding powdered sugar. When the mass has significantly increased in volume and holds its shape well, add vanilla sugar. The cream is ready.

Advice: If you are unlucky and the cream you bought is not high in fat and does not want to whip at all, close your eyes to the absolute usefulness of homemade food and add whipping powder to the cream - this is a neutral-tasting thickener, which, as a rule, includes modified starch .

4. Yogurt cream for sponge cake

Easy! No, the lightest! And absolutely useful. It's easy to make, tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.

Ingredients:

500 ml full-fat yogurt (at least 9%);
150 ml heavy cream (at least 33%);
20 g gelatin;
70 ml water;
100 g powdered sugar.

Fill the gelatin with water at room temperature, leave until it swells, then dissolve until smooth over low heat and remove from the stove. At the same time, whip the chilled cream to a stable fluffy mass. Separately, whisk yogurt with powdered sugar.

Add gelatin into the yogurt in a thin stream while using a mixer. After mixing, remove the mixer. Using a spatula, carefully add the cream into the yogurt and combine using the folding method. We hide the cream in the refrigerator for 5-7 minutes, after which you can sandwich the sponge cake.

Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - this way the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in consistency.

5. Curd and yoghurt cream

Light but solid, with a pronounced sour-milk note, pleasant and refreshing. The cream hardens well, but remains quite airy.

Ingredients:

400 g drinking yoghurt;
500 g of fatty soft cottage cheese;
25 g gelatin;
100 ml water;
100 g powdered sugar.

Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately, pour gelatin with water at room temperature, leave for 5-10 minutes until it swells, then heat over low heat until the mass becomes completely homogeneous, then pour it in a thin stream into the curd-yogurt mixture while constantly stirring with a mixer. Place in the refrigerator for 5-7 minutes – the cream is ready.

Advice: when choosing cottage cheese, try to find a high-quality village or farm product - soft, without grains. This kind of cottage cheese will best fit into the cream, will be smooth and combine perfectly with the other ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar according to your taste.

6. Curd cream for sponge cake

Very bright, characteristic cream. You won’t confuse it with anything and won’t exchange it for anything if you try it at least once.

Ingredients:

340 g soft fat cottage cheese;
115 g softened butter;
100 g powdered sugar;
vanilla or almond essence to taste.

Place cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, add flavoring and beat until a fluffy, smooth mass is obtained. Curd cream can be stored well in the refrigerator for several days without losing its properties.

Advice: try using curd cheese (like Almette) instead of cottage cheese - the cream will acquire very interesting flavor shades and will be more refined and elegant.

7. Curd and fruit cream

Delicious, light, rich. This cream successfully combines the sourness provided by sour cream, the creamy flavor of cottage cheese and a bright fruity note.

Ingredients:

200 g soft cottage cheese;
300 g fat sour cream;
100 g powdered sugar;
200 g of fruits or berries (strawberries, blueberries, peach, banana).

Beat the sour cream and powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer and carefully mix the cream with finely chopped fruits or berries.

Advice: the success of this recipe depends on the quality of the sour cream; most store-bought products will not give the desired fluffy texture, so it is recommended to use rustic fat sour cream.

8. Butter cream for sponge cake

Not cream, but delight! Very stylish and sophisticated. By the way, this cream holds its shape perfectly - you can use it not only to layer biscuits, but also to decorate cakes.

Ingredients:

400 g of cream cheese (for example, from “Violette”, “Almette”, “Hochland”);
100 g whipping cream (fat content not less than 33%);
50 g powdered sugar.

Place well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a fluffy matte mass is obtained (about 4-5 minutes).

Advice: To make the cream whip, use only proven, high-quality cream that has never let you down, this is the guarantee that everything will work out. Leave the experimentation for other recipes.

9. Protein cream for sponge cake

Protein cream has many advantages. Firstly, this is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. It is also worth mentioning that this is a delicious and attractive option for sponge cake cream. Overall, it’s worth mastering!

Ingredients:

3 squirrels;
100 ml water;
200 g sugar;
1/4 tsp. salt.

Pour sugar into a convenient saucepan and measure out the required amount of water. Place on the stove, bring to a boil and cook until it becomes a “soft ball” (the temperature of the syrup should be between 116-120 degrees).

At the same time, begin to beat the egg whites with a pinch of salt. Ideally, the whites should be beaten exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the whites in a thin stream, without turning off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.

Advice: To ensure that the cream is prepared correctly, take only fresh eggs and check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this risks crystallization of the entire syrup.

10. Chocolate cream for sponge cake

The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. An excellent option for those who like pleasure with a bitter aftertaste.

Ingredients:

500 ml milk;
60 g cocoa;
100 g sugar;
2 tbsp. l. starch;
3 yolks;
200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. Place the pan on the stove and cook the cream over low heat until it thickens. Make sure that the cream does not burn.

After cooling completely, add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - placing it in bowls and decorating with fruit.

11. Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, rich, bright. An excellent option for layering holiday cakes.

Ingredients:

200 g sugar;
300 g cream with a fat content of at least 25%;
200 g butter.

Pour the sugar into a frying pan, spread it in an even layer and place it on the stove over low heat. As soon as it has completely melted (watch carefully - it should not burn, you want the mass to become golden, but not dark), carefully pour in the heated cream. Stir and cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.

Advice: You should add a spoonful of almond essence to the caramel cream - it harmonizes perfectly with the creamy taste.

12. Banana cream for sponge cake

Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooths.

Ingredients:

200 g ripe bananas;
200 g condensed milk;
200 g butter.

Beat the softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree and mix. The cream is ready.

Advice: do not puree bananas with a blender - the mass will be liquid, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for white classic biscuits. Easy to prepare and eaten quickly.

Ingredients:

250 g mascarpone;
100 g powdered sugar;
juice of 1/4 lemon;
1/4 tsp. vanilla or 1/2 tsp. vanilla essence;
100 g powdered sugar.

Place cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. Place the cream in the refrigerator for half an hour, after which it can be used.

Advice: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly improve the final taste of the cream.

14. Cream for semolina sponge cake

The cream is simple, one might even say simple. But in this simplicity of it there are certain bonuses hidden - it is inexpensive, easy to prepare, and pleasant to eat.

Ingredients:

250 ml milk;
3 tbsp. l. semolina;
1 cup of sugar;
100 g butter;
1/4 tsp. salt;
vanilla to taste.

Measure out the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanilla.

Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.

15. Cream "Charlotte"

A classic of the cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.

Ingredients:

1 egg;
150 ml milk;
180 g sugar;
200 g butter;
1 tbsp. l. cognac;
vanillin.

Mix egg and sugar in a saucepan, add milk. Whisk until smooth and lightly foamy, then place the saucepan on the stove and, stirring constantly, simmer for about 2 minutes until a smooth, delicate cream is obtained.

Let cool.

Beat the softened butter until fluffy, then add the custard base into it in small portions without turning off the mixer. At the end, add cognac and vanillin. Ready.

Advice: do not neglect cognac - of course, this component can be omitted, however, it is it that gives the cream magnificent noble notes.

Properly selected and technologically correctly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, and, at the same time, having gained experience and understanding the general principles of preparing a particular cream, you will not spend a lot of effort or time on the process. Let your cakes always be perfect and your creams delicious!

Delicious cream for sponge cake is the main component of a festive dessert. Even perfect cakes can easily be ruined by unsuccessful impregnation. The best recipes for cream for biscuit treats are published below.

Ingredients: liter of full-fat cow's milk, 2.5 tbsp. spoons of high-grade flour, vanilla sugar to taste and a glass of regular white, half a standard stick of butter, 5 tablespoons of eggs.

The eggs with all the dry ingredients are beaten until smooth. There should not be even the smallest lumps left in the mixture.
Cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
Melted butter is added to the almost finished cream.

All that remains is to beat the treat with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

To prepare the simplest sour cream for sponge cake, you need to place the pre-chilled dairy product in a deep bowl.
The sour cream is whipped with a mixer at the slowest speed and, at the same time, granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
Add aromatic vanilla sugar. The mixture continues to be whipped until thick.
If the consistency of the cream does not suit the owner, you can correct the situation with a thickener. But this is not a mandatory step at all. After adding the thickener, the mass is whipped again.

After coating the cakes with this cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g butter, 440 g powdered sugar, a pinch of vanilla extract (5-7 g), 320 g low-fat cottage cheese.

Using a mixer at low speed, combine the melted butter, mashed cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After this, beating with a mixer is repeated. You need to operate the device for at least 2.5-3 minutes.

This recipe makes the curd cream for the sponge cake very airy and light.

Protein layer for cake

Ingredients: 120 ml of filtered water, a faceted glass of granulated sugar, whites from 3 chicken eggs of category C1, 1 tbsp. spoon of freshly squeezed lemon juice.

First, the sand is filled with the specified amount of water. Cook sugar syrup in a saucepan over low heat. When it is completely ready, you can easily roll the mass into a ball.
At the same time, beat the egg whites until they form a thick foam. Citrus juice is added to them.
Immediately after removing from the heat, the syrup is added to the whipped whites with constant stirring.
Next, you need to continue whisking the mixture until it cools completely. You can speed up the process by placing the container with the cream in a bowl of ice water.

As soon as the mixture has cooled, you can coat the cakes with it.

Yogurt cream for sponge cake

Ingredients: 420 ml of any low-fat yogurt, ¾ standard glass of boiled cold water, 1.5 tbsp. spoons of gelatin powder, half a glass of berry syrup or liquid jam.

The gelatin is poured with water, stirred well and left to infuse for 15-20 minutes. Usually the packaging contains detailed instructions on how to dilute it correctly.
The swollen product is transferred to a saucepan, filled with syrup or jam and heated over low heat. You need to constantly stir the ingredients and make sure that all the grains dissolve.
The mass, which has cooled to approximately body temperature, is combined with yogurt and actively whisked with a whisk.

The cakes, greased with the resulting yogurt cream, should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses of full-fat milk, 1 full glass of granulated sugar, 4 tbsp. spoons of dark cocoa powder, 2 tbsp. spoons of high-grade flour, 2/3 of a standard stick of butter.

First, mix all the dry ingredients in a saucepan.
Little by little, cold milk is added to the bulk products. Each time a thick mass is mixed, which must be gradually diluted with liquid.
The saucepan is placed over medium heat. Its contents are brought to a boil with constant stirring.
When the mass has cooled a little, oil is added to it.

The finished chocolate cream must be cooled completely before use.

Butter cream for sponge cake

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanillin.

The milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, this step can be ignored.
Vanillin and powder are poured into the cooled liquid. Add slightly softened butter. The mixture must be whipped for 3-4 minutes until smooth and airy.

To make the buttercream thick and very tender, you need to choose high-quality fatty oil for it.

Original lemon layer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. spoons of corn starch, 80 g of butter, 3 large lemons, 4 yolks of chicken eggs, a full glass of granulated sugar, a pinch of table salt.

The first thing to do is deal with the lemons. They get rid of the zest, which is rubbed on a fine grater. The juice is also carefully squeezed out of citrus fruits.
Mix cornstarch and sugar in a saucepan. Add lemon zest and vanilla seeds.
Water and fruit juice are poured into the mixture. The saucepan is placed over medium heat, where its contents are brought to a boil.
The egg yolks are stirred with a whisk. Half of the mixture from the previous step is added to them with vigorous stirring.
The mass is sent to the saucepan with the remaining ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
After removing from the heat, add oil to the treat.

All that remains is to cool the cream and grease the cakes with it. The product is stored under cling film.

Option with condensed milk

Ingredients: 2 standard packs of high-quality butter, 380 g of condensed milk, 60 g of cognac.

The butter softens to the point where it can be easily whipped with a mixer. It is processed at low device speed until it becomes airy.
Gradually condensed milk is added to the mass. If you wish, you can cook it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overcook the condensed milk until it thickens.
Lastly, cognac is added to the mixture. In general, any alcoholic drink will do. It is better to choose an option without obvious flavorings that can spoil the appetizing aroma of the future cake.

This recipe produces a fairly dense and very tasty cream that easily spreads onto the cakes.

Caramel cream

Ingredients: 1.5 faceted cups of granulated sugar, ¼ cup of liquid natural honey, 1/3 cup of filtered boiled water, 65 g of high-quality butter, 2.5 cups of full-fat milk, ¼ teaspoon of baking soda, 1 teaspoon of vanillin.

A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after this, butter is added to it. It will quickly begin to melt. At this time, you need to actively mix all the components.
Liquid honey is poured into the saucepan. The ingredients are mixed again.
In a separate bowl, add baking soda and the rest of the granulated sugar to the milk. The liquid is brought to a boil.
The milk will be cooked until the sugar crystals in it are completely dissolved. Only after this can you pour the slightly cooled caramel from the saucepan into the sweet milk mixture.
The cream is almost ready. All that remains is to mix all its components well, remove the mass from the heat and add vanillin to it. You can use other natural flavors to suit your taste. For example, cinnamon.

Gelatin is diluted in water or syrup from canned fruits. The product is then left to swell for approximately 20 minutes. When the waiting time has expired, the gelatin is dissolved in a water bath and cooled.
The cottage cheese is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
Prepared gelatin is added to the mass. The products are mixed until smooth.
The mixture is divided into two parts.
Berries and fruits are mashed separately into puree. The skin of fresh apricots is first removed. There is no need to prepare canned ingredients for grinding.
The strawberry part is added to one half, the apricot part to the other. Whipped cream with a mixer is added to both mixtures. They should turn out very airy and fluffy.

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

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

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

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

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

1. Ricotta cake cream

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

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

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

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

We will need:

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

Preparation:

Using a mixer, beat the cold cream until stiff peaks form.
Don't beat the cream too hard or it may curdle when you mix it with the ricotta.
In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Mascarpone cream

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

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

For this we need:

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

Cooking method:

Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk.
Additional cooling will help us whip the cream much faster.
Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

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

3. Cream cheese (cream cheese)

Grocery list:

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

Preparing the cream:

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

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

4. Chocolate cream with condensed milk

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

Let's take for it:

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

Recipe:

Bring the butter to room temperature (ideally 20ºC).
While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you run your finger across it.
Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean container and cool to room temperature.
Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

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

Grocery list:

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

Make the cream as follows:

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

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

6. Charlotte Buttercream

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

Ingredients:

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

Recipe:

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

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

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I'm not a big fan of cheesecakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

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

We will need:

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

Recipe description:

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

8. Sour cream

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

Therefore, for sour cream we need the fattest sour cream.

Namely, we will need:

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

It is prepared very simply:

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

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

9. Yogurt chocolate cream

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

For the recipe we take:

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

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

Cooking process:

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

10. Strawberry cream with white chocolate

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

For the cream we need:

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

Recipe:

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

The cream is ready to use.

11. Cream Diplomat

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

Compound:

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

Cooking method:

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

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

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

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

Preparation:

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

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

13. Protein custard (Italian meringue)

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

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

We take:

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

Cooking:

Place egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
At the same time, we begin to beat the egg whites at high mixer speed (5-10 minutes).
It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, reduce the mixer speed to medium.
When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

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

Recipe:

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

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

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

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

Preparation:

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

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

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

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

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

Have a nice weekend everyone!

Good luck, love and patience.

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

1. Charlotte Buttercream

Tasty and delicate, with a light structure, Charlotte cream is suitable not only for layering the cake, but also for finishing. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities or additives, with a fat content of 82.5%

Amount of ingredients per 250 g of cream:

Butter - 100 g
Granulated sugar - 90 g
Egg yolk - 1 pc.
Milk - 65 g
Cognac - 1 tbsp. l.

Remove the butter from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can use a knife to divide it into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix the milk and yolk, strain through a sieve, add sugar and place on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment it boils, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with film to prevent the top from drying out, and cool.

Place the butter in a large bowl and begin beating at high speed until light and fluffy. During the process, stop several times and use a silicone spatula to scoop up the cream as it spreads onto the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the spatula when tapped on the edge of the bowl.

Charlotte cream is most often flavored with strong liqueur, cognac, and vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is so simple to prepare that it will help out in difficult times. There are no eggs in it, which means it stores perfectly.

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

Remove all foods from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk a little at a time, stirring thoroughly each time. Add cognac or liqueur to the finished cream. The finished cream looks like a shiny, homogeneous mass. Prepare it immediately before use.

3. Mascarpone cream

My favorite cream that I use often. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone are a delicious pastry for tea.

In this recipe, you can change the fruit component, each time getting new shades of taste and color. But even without extraneous ingredients, mascarpone cream is very good.

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

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

At the end of cooking, add the fruit puree and gently fold it into the cream with a spatula. Store in the refrigerator until you assemble the cake.

4. Protein cream

Usually nothing is layered with this cream, since it is very delicate, but it is very suitable for coating and finishing. In order for the protein decorations to firmly hold their shape, it is customary to tint them: bake them in the oven for a couple of minutes at high temperature, and the cream is covered with an appetizing golden-brown crust.

White of one egg - 1 pc.
Granulated sugar - 60 g
Vanilla sugar - 1/2 sachet

Beat the whites into a stiff foam, add sugar and vanilla sugar and beat vigorously again until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5.Curd cream

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

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

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

Rub the cottage cheese through a sieve until it becomes airy. Combine with cream.

6. Cream “Ice cream”

7. Custard sour cream for sponge cake

I won’t write about the usual version of the cream (where sour cream is mixed with sugar), it’s too simple and everyone knows it. I’ll tell you about a new method of sour cream, in which flour, egg, and sour cream are brewed in a water bath.

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

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

The cream is excellent for layering cakes, since it is quite “wet” and additional soaking of the sponge cake with syrup is not required.

8. Cream cheese

Great for, as well as other cakes and pastries. It holds its shape well, so it is used not only as a layer, but also for decorating cakes and pastries.

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

Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions; you can also add a little fruit puree for aroma and taste.

Dark chocolate (70%) - 100 gr.
Cream (33%) - 50 ml.
Oil - 10-15 gr.

The butter in this cream is added more for shine than for structure, so its amount is small.

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

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

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

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

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

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

10. Cream made from condensed milk and butter

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

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

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

There is a version of this cream in Pirogeevo