The sponge cake is as delicious as it is unique. The cake, like a sponge, absorbs any of the creams you offer. If you want sour cream - please, berry soaking - easy, honey - as easy as shelling pears. How to prepare cream for sponge cake depends on your mood and taste preferences - let's look at the best options.

Sour cream for sponge cake “Creamy extravaganza”

A recipe for cream for a sponge cake made from sour cream occupies a dominant place in the hierarchy of creams. Sour cream penetrates into every cell of the sponge cake, fills it with a delicate creamy taste, softens it, and makes the sponge cake incredibly juicy. You can add your favorite toppings to this filling. Her recipe is incredibly simple. You need to take half a liter of medium fat sour cream and a glass of sugar. The preparation scheme is also available for children:

1. Pour sour cream and sugar into a bowl. Try not to make a mistake with the choice of sour cream, because the final taste of the dessert depends on it.
2. Beat with a mixer until the sugar melts. If you stop, the dressing will come out thin and will flow from the cake onto the table like spring drops. As soon as the sour cream and sugar stick to the spoon like a “cap,” the dish is ready.

Note: The sponge cake becomes a work of art if you add nuts, chocolate chips, almonds or any fruit.

The main task is to protect this workpiece from being sampled by children. Anything with sour cream will decorate the holiday table.

Curd cream for sponge cake “Airy delight”

It’s quick to prepare curd cream for sponge cakes at home, and its taste also claims to be an independent dessert. And this is no wonder, because the most delicate cottage cheese plays the main violin in this recipe. Ingredients:

• Half a kilo of low-fat cottage cheese.
• 700 ml cream.
• A couple of sachets of cream fixative.
• A quarter glass of sugar.
• A packet of vanilla sugar.

Step-by-step preparation:

1. Take and mix cottage cheese with vanilla.
2. Pour sugar into the resulting mixture.
3. Whip the cream tightly with the fixative, this will allow the cream in the cake not to spread, but to keep its shape nice and high.
4. Gently fold in the curd and mix with a spatula. The curd filling is ready.

Curd cream for a sponge cake will not only be a filling for cakes, but will also simply be enjoyed by guests as an independent dish. It should be noted that children rarely like cottage cheese, but if you present them with such a dessert, hardly anyone will refuse. But cottage cheese is a storehouse of calcium and protein, which is very useful at any age.

Yogurt cream for Isabella sponge cake

If you want variety, lightness and are in a fruity mood, then yogurt filling will be indispensable for a biscuit dessert. Take:

• A glass of 30% cream.
• Half a liter of yogurt (no matter what level of liquid).
• 30 g gelatin.
• A couple of tablespoons of powdered sugar, or sugar in extreme cases.
• Any berries or fruits that your family loves.

Step-by-step preparation diagram:

1. Melt the gelatin with some water, but do not boil, otherwise it will turn into jelly.
2. Beat the cream and sugar firmly.
3. Whisk the yogurt separately and add the melted gelatin to the yogurt mixture.
4. Pour the yoghurt-gelatin mixture into the whipped cream in a stream.
5. Give a final whisk and refrigerate until thickened.
6. The fruits can be chopped or mixed whole into the resulting mousse.

Yogurt cream for sponge cake will diversify your menu and demonstrate your skills as a housewife.

Butter cream for sponge cake “Admiration”

If your task is to prepare a delicious and beautiful dessert for a young man, then the sponge cake should be decorated with cream filling. Rest assured, the young man will not remain hungry, and he will appreciate your culinary skills. Cooking won't take up a lot of your time. This “dressing” will decorate even the most prosaic sponge cakes from the store. Need to:

• A pack of butter.
• A packet of vanilla.
• 4 cups powdered sugar.
• A couple of spoons of milk, maybe cream.

Step-by-step cooking:

1. Remove the butter from the cold and let it sit until it becomes soft. Take the butter and beat with a mixer for several minutes until it turns into a fluffy, light mass.
2. Gradually add vanilla and powdered sugar while beating. Take your time, introduce everything in small portions.
3. When everything is ready, add milk or cream and beat for a few minutes.
4. If desired, add color using food coloring. But be careful, it can ruin the consistency of the future biscuit filling.
5. It doesn’t matter if the decorative elements blur, cool the filling, then beat for a couple of minutes, and everything will work out.

Any flowers, inscriptions, pictures - everything can be created using buttercream. Among other things, you will be confident in its quality and the absence of harmful additives in its composition.

Custard for sponge cake “A Minute of Pleasure”

Just a miracle, not a biscuit coating. Delicate, silky texture flows, enveloping the biscuit. The mild taste makes you forget about the everyday hustle and bustle for a moment and gives true pleasure. With all the advantages, this is a very simple cream for sponge cake. To cook it at home, you need:

• A glass of milk.
• One egg.
• Half a glass of sugar.
• 50 grams of butter.
• Vanillin on the tip of a knife.
• A couple of heaped spoons of flour.

Let's start cooking:

1. Pour the milk into a non-enamel container, add flour, sugar and vanilla, and beat in the egg.
2. Beat the whole mixture with a mixer for half a minute, just until everything is thoroughly mixed and all the nasty lumps are broken up.
3. Place on the stove and cook over low heat. It’s better to beat the contents directly in the container with a mixer, then silkiness is guaranteed.
4. After five minutes, remove the workpiece from the heat and cool. It is better to place the container in a saucepan filled with water. Cooling time will be halved.
5. Once the mixture has cooled, cut room temperature butter into it.
6. Beat until smooth.

As you have already noticed, the variety of creams for sponge cakes is amazing. You don’t have to have the brains to make an original dessert.

Video: Custard protein cream for sponge cake

Cream for sponge cake can be prepared on the basis of a wide variety of products - chocolate, butter, sour cream, condensed milk, bananas, nuts, etc. We offer you only the most delicious recipes!

The cream is a bulky mass. It is prepared by beating egg whites, eggs, butter, cream, sour cream, sugar, etc. In addition, you can add other products to it - gelatin, nuts, fruits. Cakes are decorated and layered using cream mixtures. The easiest way to decorate baked goods is to apply cream to the surface of a knife and carefully spread it over the surface. You can give the mixture a variety of patterns using a cooking bag and different attachments. If you don’t have such a bag on hand, use baking paper and make a cone-shaped tube out of it. Cut the tip of the tube at right angles or into cloves. This will allow you to get different designs. Remember that the creamy mixture is a perishable product, so it can be stored for 3 to 40 hours (in the refrigerator).

Sponge cake cream recipe

Ingredients:

Lemon juice – 1 teaspoon
- egg white – 2 pieces
- water – 30 ml
- powdered sugar – 5 tbsp. spoons

Preparation:

1. Pour water into a ladle, add powder, stir, and cook over medium heat. Check readiness as follows: take a teaspoon of syrup and watch how it drips from it. If it is a thick stream, then the syrup is ready, but if it is a thin “thread”, then it is not yet.
2. Beat the cooled egg whites and gradually add them to the hot mixture while whisking regularly.
3. Beat the mixture for another 3 minutes until ready.

Butter cream for sponge cake.

Required Products:

Gelatin - teaspoon
- cream - one glass
- powdered sugar – 1 tbsp.
- vanilla sugar
- chopped pineapple – 4 tbsp. spoons

Preparation:

1. Fill the gelatin with water and leave to swell. Dissolve it over low heat or a water bath with regular stirring, and cool.
2. Whip the cream, carefully add powdered sugar, add vanilla sugar. At the same time, continue to beat with the mixer. Cool and use immediately after preparation.

To prepare the dish, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berries and fruit additives, gelatin or without it. You can also add honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for sponge cake

This is a very tasty option and, unlike creamy, less calorie. For the dish, use only fresh, full-fat sour cream. Refrigerate it before whipping for better whipping consistency. You can also add butter or gelatin. It can be stored for no more than two hours in the refrigerator.

Ingredients:

Vanilla
- crushed sugar - a tablespoon
- full-fat sour cream - one glass

How to cook:

1. Cool the sour cream, beat it, adding powder and a small amount of vanilla.
2. Add cocoa, stir gently with a whisk.
3. Do not store the finished mixture for a long time.

Cream for chocolate sponge cake

This version of cream is one of the simplest and fastest. And what’s most important is that it works 100% of the time. It is almost impossible to spoil it! By the way, if you don’t have the very first ingredient on hand, you can replace it with butter and milk.

You will need:

Cream – 155 g
- dark chocolate – 155 g

How to cook:

1. Heat the dairy products without bringing them to a boil, turn off the heat.
2. Dissolve a piece of chocolate in hot liquid. The mass becomes thick quite quickly. You can grease the top and the layers of the sponge cake with it, and then hide it in the refrigerator for soaking.

Baking lovers will appreciate it.

Cream for sponge cake photo

Option with condensed milk.

Required Products:

Butter, condensed milk – 200 g each
- vanilla sugar - one sachet
- liqueur – 3 tablespoons

Cooking steps:

1. Heat the fat to room temperature, beat with a mixer.
2. Gradually pour in condensed milk.
3. Pour in a little liqueur.

Do you want to eat tasty and healthy? Eat it!

The best cream for sponge cake.

Required Products:

Liqueur – 155 ml
- prunes – 200 g
- cream – 500 ml
- sugar – 3 tbsp.

How to cook:

1. To get the most delicious filling, soak the prunes in the evening. Don't forget to remove the seeds from it first. Chop the dried fruits with kitchen scissors or a knife.
2. Pour the resulting mixture with liqueur and place in the refrigerator.
3. Blend the swollen fruits with alcohol in a blender. The mass does not have to be homogeneous; it is quite acceptable for there to be pieces of prunes in it.
4. In a separate clean bowl, stir the cream using a mixer.
5. The very last stage awaits you - assembling the cake. Place the first cake layer on a plate, brush it with the filling, and top with a third of the whipped cream. Place the second cake layer, brush with prunes and whipped mixture. Repeat the same operations for the third layer.
6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. Place the finished baked goods in the refrigerator for a couple of hours.

Delicious cream for sponge cake

Ingredients:

Cocoa – 3 tbsp. spoons
- cream – 500 ml
- sugar – 2 tbsp. l.

Preparation:

1. Pour cocoa into a cooled dairy product, stir, taste, and add more if necessary.
2. Start mixing the cream with a mixer at low speed, using a frame mixer, carefully add sugar.
3. Fry the cakes with the filling, soaking them in advance with syrup or liqueur.

It also turns out very tasty.

Walnut version.

Required Products:

Milk – 130 ml
- hazelnuts, granulated sugar – 50 g each
- yolk – 2 pieces
- butter fat – 120 g
- starch – 10 g
- vanillin – 1 p.

How to cook:

1. Mix vanillin, starch, sugar, yolks, milk in a blender to obtain a homogeneous consistency.
2. Heat all this in a water bath until almost boiling. During this time, stir the mixture with a wooden spatula.
3. As soon as the cream thickens, add hazelnuts to it, stir, remove from heat, and let cool.
4. Grind the butter in a blender, set the speed to maximum. Pour in the resulting sweet filling in portions.

Custard cream for sponge cake.

You will need:

Sugar – 1 glass
- butter -120 g
- milk – 1 liter
- vanilla
- flour – 2.5 tablespoons
- egg – 5 pieces

Cooking steps:

1. Boil the milk
2. Beat eggs, flour, sugar.
3. Cool the milk mixture to 80 degrees, pour in the egg mixture, heat until thick, stirring with a wooden spatula.

Simple cream for sponge cake.

Ingredients:

Milk – 120 g
- vanilla
- yolk – 2 pieces
- sugar - three tablespoons
- cream – 200 g
- gelatin – 10 g

Preparation:

1. Mix the sugar and yolks thoroughly in an enamel bowl, pour in the boiled milk.
2. With continuous stirring, heat the mixture to 80 degrees.
3. Combine all this with gelatin.
4. Add vanillin, stir well, cool to 25 degrees.
5. Cool the cream, beat with a mixer to make a fluffy and thick mass.

Coffee filling.

This option is prepared according to the same principle as the previous one. Only when preparing the milk-egg mixture, add 50 ml of milk, not 100. In addition, add 50 grams of freshly brewed natural coffee, boil, add gelatin, cool, pour in whipped cream.

Don't know what to cook for your baby? Do it for him.

Strawberry cream.

Required Products:

Milk – 100 ml
- egg – 2 pieces
- sugar – 80 g
- strawberries – 200 g
- cream – 155g
- gelatin – 10 g

How to cook:

1. Grind some of the sugar along with the yolks, pour in warm milk. Heat the whole thing until thickened, stirring regularly.
2. Dilute gelatin in water and add to the mixture.
3. Beat the remaining sugar with the dairy product, pour in the egg-milk liquid and mashed strawberries.

Try doing this too. Lovers of tender dough will surely love it!

Curd cream for sponge cake.

Ingredients:

Creamy dairy product – 255 g
- vanillin – 2 pinches
- granulated sugar
- cottage cheese – 420 g

Preparation:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanilla, knead, grease the cakes.

You will also love banana cream for butter cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the ingredients.

If you are looking for a tasty and healthy drink, then we recommend that you prepare. A pleasant aftertaste and a full charge of vigor are guaranteed!

Finally, we would like to give you some tips for making delicious sponge cake.

1. The first condition is the correct proportion of products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can add cardamom, turmeric, vanilla, etc. to the dough.
2. All products must be at the same temperature. The baking dish must be cold.
3. Divide the eggs into yolks and whites. Beat the first ones with granulated sugar, and the second ones with salt.
4. Add the remaining products to the sugar-yolk mixture and carefully knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
5. Pour in the protein liquid.
6. Preheat the oven in advance. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
7. The mold must be greased or lined with parchment paper in advance. Do not use flour, semolina, nuts or crackers for this purpose!
8. The product can be baked from 10 to 40 minutes. During the first half of the time, it is strictly forbidden to open the oven door, as your sponge cake may turn into a cake!

Sponge cakes are the undisputed favorites when it comes to a grand celebration, a social reception or a family dinner in honor of some event. There are many reasons for this. The biscuit is prepared quite quickly, looks impressive, and let’s not even talk about the taste - it is incomparable. Soft and airy cakes require an appropriate addition in the form of a delicate cream. It can be prepared from various ingredients, it is only important to choose the right combinations. We invite you to choose a cream recipe according to your tastes and preferences.

Classic is always relevant

Since the biscuit itself is very airy and light, the cream should match it. The simplest, but win-win option is whipped cream. All you need is to buy heavy cream of at least 33% and beat it with a mixer with added sugar to taste. If you are planning to make a chocolate cake, you can add melted chocolate or a special ready-made sauce with chocolate flavor. This is probably the fastest and most delicious

Simple but tasteful

In fact, there are various types for sponge cake in particular. If you don’t like sugary sweet desserts, then sour cream is the ideal option for you. It can be prepared by whipping sour cream with powdered sugar. Raspberries, strawberries, blueberries or any others of your choice will help make the taste more interesting.

To the delight of children

A very popular recipe for sponge cake cream, especially loved by children, includes two simple ingredients - condensed milk and butter. In this case, you can use both regular and boiled condensed milk. If desired, add cocoa powder, chopped nuts or grated chocolate to the cream.

Exquisite cream for delicate natures

The listed types of creams are the easiest and fastest. For those who are not afraid of difficulties and like to work magic in the kitchen, we offer more interesting options. A delicate cream with a subtle creamy aroma can be prepared on the basis. It is cooked like this: milk (3 glasses) is boiled with sugar (3 spoons), starch (3 spoons) is diluted in 1 glass of milk and mixed with boiled milk. A little vanillin is added there. Cook the jelly over low heat with constant stirring. Then it should be cooled and whipped with a stick of butter until fluffy. A cake with such cream will turn out moderately sweet, tender and soft.

Healthy

If you care about health and prefer healthy products, then here is a recipe for cream for a sponge cake based on cottage cheese. In a deep bowl, beat 400 grams of cottage cheese, 3 tablespoons of sour cream, a little butter (50 grams), half a glass of sugar and two soft bananas. You should get a homogeneous air mass. Layer it alternating the cream with strawberries and banana slices. Even a small piece of such a cake will satisfy you, but will not harm your figure. Berries will give it freshness, and cottage cheese will be an excellent alternative to heavy cream and condensed milk.

...and figures

Another, one might say, dietary cream recipe is based on egg whites. You just need to beat the chilled whites with a drop of lemon juice and sugar to taste until soft peaks appear and immediately brush the sponge cakes with this cream. Your cake will turn out very light, almost weightless.

Agree, from such a variety of options it is not difficult to choose a recipe for cream for a sponge cake, no matter how demanding the tastes of your guests are.

There are several types of biscuit cream. Typically, cakes made from this dough are soaked in sour cream, butter, protein, curd or custard. Their basic recipes are very simple and consist of only two or three ingredients, and the process of preparing the cream itself comes down to simply beating the ingredients. So, for sour cream you only need sour cream and sugar. If you make a simple buttercream, its main components will be condensed milk and butter. And for the protein cream you will need egg whites and powdered sugar. More complex creams, such as custard, take longer to prepare and contain more ingredients: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, and all kinds of additives, you can endlessly create a variety of delicious cream recipes, each time surprising your guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you will get a delicious chocolate layer for cakes or sponge cakes.

Often creams become not only a tasty filling for cakes and other confectionery products. Arranged in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts, loved by both children and adults.

A simple custard recipe. In addition to soaking sponge cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or straws. And if you put the custard in the freezer, it will turn out to be real ice cream. Add a little vanilla - this will improve the taste and aroma of the cream.

Ingredients:

• milk - 2.5 l;
• sugar - 800 g;
• yolks - 10 pcs.;
• potato starch - 3 tbsp. l.;
• flour - 3 tbsp. l.

Cooking method:

1. Pour 2 liters of milk into a saucepan with a thick bottom and put on fire.
2. Place the yolks in a separate bowl, mix with sugar, and beat until fluffy using a mixer. Beat until the sugar is completely dissolved.
3. Pour ½ liter of cold milk into the sugar-yolk mixture. Beat everything again.
4. Add flour and starch, mix well.
5. When the milk in the pan has already reached a boil (but is not boiling), pour in the beaten yolks in a thin stream. At the same time, constantly stir the cream.
6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
7. Cover the cream with cling film, cool and use to soak the cakes.

Interesting from the network

Delicate cottage cheese-orange cream has a simply fabulous taste. Any dessert based on it literally melts in your mouth. Excellent for chocolate sponge cakes, filling baskets and other cakes. The cream can be served as an independent dessert, sprinkled with orange zest, grated chocolate or cocoa powder.

Ingredients:

• cottage cheese - 600 g;
• orange - 2 pcs.;
• cream - 200 ml (over 33%);
• sugar - 5 tbsp. l.;
• gelatin - 20 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Rub the cottage cheese through a sieve or beat with a blender so that no small fractions remain.
2. Soak gelatin in half a glass of cold water.
3. Peel the oranges, remove the seeds, cut into pieces. Using a blender, make puree, add sugar (2 tbsp.), Mix well.
4. Heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
5. Whip the cream and add to the mashed cottage cheese.
6. Add the remaining sugar, lemon juice, orange puree and gelatin to the cottage cheese. Mix the cream well and use.

Sour cream combines quick preparation and a delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out incredibly airy and fluffy. The cream is well suited for dry biscuits, such as honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

• sour cream - 500 ml (25% fat);
• powdered sugar - 1 tbsp;
• vanillin.

Cooking method:

1. Place sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
2. Beat with a mixer at medium speed for 10-15 minutes. The mass should at least double.
3. If desired, add chopped nuts, fruits, berries, coconut flakes or grated chocolate.

This cream has remained popular for decades. The secret of his success is clear. The cream always works, it’s quickly prepared from simple ingredients, and is great for soaking cakes and for creating various decorations for dessert. Moreover, it is also very tasty. If you want to make chocolate cream, add a little cocoa powder.

Ingredients:

• butter - 200 g;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet;
• liqueur - optional.

Cooking method:

1. Remove the butter from the refrigerator in advance so that it warms up to room temperature. If you want to speed up the process, cut the butter into small pieces.
2. Place the softened butter in a separate bowl. Using a mixer, beat the ingredient until it becomes completely homogeneous and soft.
3. Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or take boiled condensed milk. To give the cream an interesting taste and aroma, add a little liqueur.
4. Beat the cream for another 10-15 minutes. The finished cream should hold its shape well and have a uniform consistency.
5. We soak the cakes with cream and use a pastry bag to make all kinds of decorations for the dessert.

Now you know how to prepare biscuit cream according to a recipe with a photo. Bon appetit!

Homemade cake is the most delicious dessert in the world. Even a cake prepared according to a simple recipe from the family archive can become a real culinary masterpiece if it is soaked in delicious cream. Pay attention to the useful recommendations of experienced chefs who know how to deliciously prepare sponge cream, and then your cake will always be the highlight of any home celebration or holiday:

• The more sugar you add to the sour cream, the thicker its consistency will be. If you want to make a thin cream, use store-bought sour cream; thick cream is made from rich homemade sour cream.
• When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.
• Before preparing sour cream, remove excess liquid from sour cream. To do this, transfer it to gauze folded in several layers and hang it so that the whey flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.
• To make creams, it is best to use powdered sugar rather than sugar. It is easy to prepare in a blender or buy at the store.
• Cottage cheese should only be used fresh. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
• Any cream can be served in bowls, sprinkled with nuts, grated chocolate, and garnished with fresh or canned berries. Children especially love these desserts.

Some novice cooks often ask themselves this question: “What kind of cream would be best to use for this?” And to avoid this question, I decided to write this article, where, based on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order for it to confidently stay inside.

Take, for example: the cream is too liquid, in which case it will flow under the weight of the cakes, especially if they are heavy and thoroughly soaked. Also, the cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today’s article we will analyze the recipes for the most delicious creams for sponge cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what the end result will be and you can choose the one you like best. I also recommend studying.

If you follow all the recommendations listed, you will get a tender mass that can be supplemented with sour cream or butter. I would like to note that this filling turns out to be very light. And besides, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

• Butter 82.5% - 180 g
• condensed milk - 120 g
• cognac - 1 tsp
• vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we start cooking. Place the softened butter in a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanilla if desired and one teaspoon of cognac. Then we bring it to a homogeneous state.

Cognac not only imparts a subtle and pleasant aroma, but the taste is simply amazing.

Then we put this wonderful cream in the refrigerator for 10-12 minutes, and then use it for its intended purpose.

How to make cream from sour cream

There are several good ways to prepare sour cream filling for a cake at home. One of them will be presented in this article.

Ingredients:

• Sour cream 20% – 680 g
• sugar - 150 gr
• butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably overnight or for 5-7 hours, hang the sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring until smooth.

This is such a soft and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake a sponge cake. The fudge had to be prepared from the ingredients that were in the refrigerator - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

• Dark chocolate – 400 gr
• cream - 400 gr.

Cooking method:

Pour the cream into a saucepan and place it over medium heat. Stirring constantly, bring to a boil and immediately remove from the stove.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until smooth.

After all the chocolate has dissolved, we place this mass in the refrigerator, but not in a set-and-forget-it way, but be sure to take it out every 10-15 minutes and stir it. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a thickness, where we beat for the first 1-2 minutes at low speed, and then at full power we bring it to a thicker consistency.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I most often use to make this dessert. Because it is suitable not only for sponge cakes and cupcakes, but also for eclairs, which generally turn out amazing!

Ingredients:

• Mascarpone cheese – 300 gr
• sugar - 150 gr
• vanilla – 10 g
• heavy cream - 600 ml.

Cooking method:

1. Place the prepared ingredients listed above in a deep bowl and begin to beat at low speed for 1.5 minutes.

2. Then gradually increase the speed and bring it to a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Preparing cream from boiled condensed milk

Ingredients:

• Butter - 400 gr
• boiled condensed milk - 400 g
• regular condensed milk - 400 g
• orange extract - 1 tsp.

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Next, add regular condensed milk, one teaspoon of orange extract, or a few teaspoons of finely grated orange zest and beat again.

The finished filling is quite stable, suitable for both layering cakes and forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and aromatic. A win-win option that will appeal not only to little sweet lovers, but also to adults.

Bon appetit!!!