Preparation time: 30 minutes + 30 minutes for hardening

Number of servings: enough cream to cover a “naked” cake with a diameter of 20 cm

How to make Ice cream cream at home, step-by-step recipe with photos:

Before you start preparing the ice cream, leave the butter at room temperature to soften.

Step 1. In a container, mix sugar, sour cream, egg, vanilla and flour. Stir the mixture thoroughly with a mixer or whisk until smooth.

The fattier the sour cream, the more delicate, creamy and dense the taste of the finished cream will be.

If you don't like sour cream, prepare custard, which is great for soaking or.

Step 2. Place the thoroughly stirred mixture in a water bath and simmer for 15-20 minutes until thickened.

As soon as the cream heats up, it will become thinner, but with constant stirring, after 15-20 minutes, the Ice Cream cream will acquire a dense, homogeneous structure.

Step 3. Place the Ice Cream in the freezer to cool for 10-15 minutes.

You can whip the cream until fluffy only when it is chilled.

Step 4. Beat soft butter with a mixer at high speed until pale.

If the butter has not yet melted, heat a deep plate over the fire and place it like a lid on the butter. It will melt and become softer, but will not melt.

Step 5. At medium mixer speed, start beating the cooled ice cream base. Add butter one tablespoon at a time, without stopping whisking, until the cream is smooth and fluffy.

Cream Sundae is ready to decorate your cakes or cupcakes, bon appetit!

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This cream has already become somewhat legendary. The most delicate creamy, it got its name for a reason, as it really looks like ice cream in its most delicious, slightly melted stage. Cream filling is ideal for cupcakes and cakes (both for filling and for leveling). Immediately after preparation, the cream is quite soft and not very easy to work with. So be sure to place this cream in the refrigerator for an hour before working with it. As for the ingredients, any housewife will always have them in her kitchen. This recipe uses vanilla beans; if not available, substitute vanilla extract. If there is no extract, simply exclude this component from the recipe.

Ingredients:

• 2 eggs;
• 130 gr. Sahara;
• vanilla pod (or 1 teaspoon extract);
• 350 grams of sour cream (the higher the fat content, the better);
• 2 tbsp flour;
• 250 g butter at room temperature;

How to prepare cream filling:

Step 1. Cut the vanilla pod in half and scrape out the seeds with a knife.

Step 2. Prepare a water bath. To do this, put a large pan of water on the fire. Place eggs, sugar, sour cream and flour and vanilla seeds in a small saucepan (if it is an extract, add it at the end of cooking). Mix everything with a whisk. Place a small saucepan on top of a large one and begin to cook the cream.

Step 3. Cook the cream until thick and remove from heat. Let cool.

Step 4. While the cream is cooling, beat the butter with a mixer until fluffy and white (this will take about 10 minutes)

Step 5. Take a tablespoon and add the cooled cream to the butter one at a time, continuing to beat. Combine the cream and butter in this way. Now the cream needs to be placed in the refrigerator for an hour to stabilize. The cream is ready for use!

The first step is to prepare the custard base. Add sugar, starch, salt, vanillin and a little cold milk to the yolks.



Stir until all ingredients are dissolved.



Put the milk on the fire, and when it boils, add a little hot milk to the egg-starch mixture.



Stir and pour in a thin stream into a saucepan with hot milk. Stir the milk vigorously so that the yolks do not curdle.



Continuing to stir, cook the mixture until thickened.



Add butter to the mixture, stir until completely dissolved, and let the custard base cool completely.



While the custard base is cooling, whip the chilled cream with powdered sugar until stable, strong peaks form.



Beat the cooled custard base into a smooth mass.



Add 3-4 tablespoons of whipped cream to the base and mix with a mixer.



Now, at minimum speed, whip the cream, adding the custard base in several tablespoonfuls.



As a result, we get an airy, incredibly aromatic, tasty cream, which in fact can be an independent dessert. It can be served in bowls with crushed nuts or candied fruits.



Well, as a filling for cupcakes, custard pies, and cakes, it is simply ideal. Bon appetit!

The consistency of the cream is homogeneous and smooth, and the taste is delicate, with a slight sour cream sourness. It holds its shape well, is stable, does not float and does not weather for a long time. Suitable for layering cake layers, as well as for decorating cakes and cupcakes. Another advantage of the recipe is that the cost of cream “sealing” with sour cream is lower than with cream or cream cheese. And it’s easy to prepare, it’s almost impossible to spoil it.

The preparation of the cream is divided into two stages: first you need to brew the base from sour cream, eggs, sugar and flour, and then combine it with whipped butter. You will need a pack of good sour cream - you can use store-bought or country-made, the main thing is that it tastes good, without grains, with a fat content of 20% or more. And choose high-quality butter, without vegetable fats, then the cream will harden perfectly and keep its shape perfectly.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Yield: 600 g

Ingredients

• 20% sour cream – 350 g
• large chicken egg - 1 pc.
• sugar – 110 g
• vanilla sugar – 1 tsp.
• flour - 3 tbsp. l.
• soft butter – 120 g

Preparation

Pour sour cream into a deep bowl (heatproof), add sugar and vanilla sugar, beat in a large egg and immediately add flour. Products can be taken directly from the refrigerator. Those with a sweet tooth can increase the amount of granulated sugar to 130-150 g. If you use 110 g, the taste of the cream will be moderately sweet.



Mix all ingredients thoroughly with a whisk until smooth. At this stage, you can use a mixer or a whisk, the main thing is that there are no lumps.



Place the bowl in a water bath - in a pan filled with boiling water, so that the water does not come into contact with the bottom of the bowl.



Boil the sour cream mixture in a water bath, stirring constantly with a whisk. After about 15-20 minutes you will see the cream thicken.



How to check that the cream is ready? Run a spoon along the bottom, there should be a clear stripe, as in the photo. Cool the custard mixture to room temperature. To prevent it from winding, you need to either stir it frequently or cover it with cling film “in contact.” You can speed up the process by placing the bowl over a bowl of ice.



Next, beat 120 g of butter in a mixer bowl - you need to take it out of the refrigerator in advance so that it has time to soften to room temperature. Do not melt butter under any circumstances! It should soften naturally.



Beat the butter for 3-4 minutes until fluffy. Then add 1 spoon of custard sour cream mixture into the bowl, which has already cooled down. Continuously beat with a mixer.



When you add the entire custard mixture, the cream will turn out fluffy and homogeneous. Place the bowl in the refrigerator for 1 hour. As the cream cools, it will become more stable and easier to work with.

We transfer the filling cream into a sleeve and use it for layering cakes and decorating confectionery products. It is quite dense and holds its shape well. Remember that the cream has a slight taste of sour cream, because it is used as the main ingredient, so combine it correctly. It is suitable for layering and leveling cakes, for decorating cupcakes and other baked goods. You can add chocolate chips, cherries, raspberries and other berries to the cream, and tint it with dyes. Have delicious culinary experiments!

Hi all. Today I will tell you a recipe for a universal cream; it is gaining more and more popularity on the Internet every day and there are a number of reasons for this. This is not even its taste; some people think it is sour, although for me it is not so. This cream is called Plombir.

What kind of cream is this, and why is it so popular? Firstly, it is universal, suitable for both layering in sponge cakes and for leveling them, and you can also make beautiful caps for cupcakes from it. But perhaps its biggest advantage is its efficiency.

I’ll say right away that I resisted this cream for a long time, for me there is nothing tastier in the world. But in my city there is a problem with heavy cream; in order to buy it, you have to make a special trip almost to the other end of the city, and, of course, the price of this same animal cream is not a small deciding factor. I don’t know about you, but here half a liter of cream costs around 200 rubles, a liter, respectively, 350-400. Since I make cakes once a week, and cream can be stored in an open package for only 3-5 days, and I can’t use the whole pack at once, this option is not very economical.

The cost of the Sundae cream is several times less.

How to make ice cream for a cake at home, recipe with photos step by step.

Ingredients:

1. sour cream 20% - 350 gr. (I had 25%)
2. sugar - 110 gr.
3. egg - 1 pc.
4. butter - 120 gr.
5. vanillin - 1.5 g.
6. flour - 3 tbsp.

Preparation:

To begin with, I will say that we need the butter at room temperature, so we take it out of the refrigerator in advance, 2 hours before cooking.

We put the saucepan on the stove, the cream is prepared in a water bath, so prepare in advance a container that will fit into this saucepan on top.

Next, in a smaller container, mix sour cream, egg, sugar, vanillin and flour. Be careful with vanilla, if you buy something different from the one in my photo, it is better to add it at the tip of a knife, because I myself have already ruined the cream once, it became very bitter. At the moment I choose vanilla sugar, this problem does not arise with it.

As soon as the water boils in the pan, place our container on top and begin to simmer the mixture until it thickens, stirring constantly. It only took me about 5 minutes. But this is with the option of 25% fat sour cream, with 20% the cream thickens much longer, you may need 15-20 minutes.

How to check that your cream is ready? If you draw a line with a spoon, the cream will not flow back. As in the photo. (After many tests with 20% sour cream, I will say that not everyone has exactly the same thickness of the finished cream. If the mark of a finger running over a spoon with cream does not ooze, then the cream is ready!)

Then, beat our butter and, carefully, add our cooled cream to it, spoon by spoon, without ceasing to beat.

Beat everything until fluffy.

As a result, we get a very dense, stable cream. As they say, there is a spoon in it.

You can easily paint it with dry or gel dyes and create beautiful hats on cupcakes or cupcakes, level the cake or decorate it with intricate roses using special attachments. I put it in the layer of the cake. Together with it, it gave the vanilla sponge cake a very delicate taste.

Here is a photo of a cake with this cream filling. The cake is leveled, the link to the cream is clickable, there is a step-by-step recipe. The biscuit is here, you can also find the recipe by clicking on the name.

In conclusion, I want to say that this is an excellent alternative to cheese cream; I know many people, especially older people, who do not understand the taste of cream cheese. And this cream just tastes creamy.

This portion of cream is enough for me to layer a cake with a diameter of 18 or to level a cake with the same diameter and a height of 10 cm. If you want to use this cream both as a filling and as a finishing layer, then you need to prepare a double portion.

This cream is also great for decorating cupcakes. I especially love the combination with carrot cupcakes. It's incredibly delicious! I advise everyone to try it. You can find the recipe for these cupcakes here - Carrot Cupcakes.

Enjoy your meal.