Cream for honey cake

Honey cake is a classic Russian cake that dates back to the time of Empress Elizaveta Alekseevna. Traditionally, sour cream is used for it, but in fact this cake is universal and goes well with almost any cream. All that remains is to choose your favorite and prepare a honey masterpiece.

Classic custard for honey cake

Combine flour, sugar and eggs in a saucepan. Next, milk is mixed in, everything is put on fire and cooked until thickened. Then butter is added, mixed well and the cream is covered with cling film. It cools to room temperature and is used for honey cake.

1. 
   Classic custard for honey cake is easy to prepare at home. Pour flour, granulated sugar, vanilla sugar, two eggs into a small saucepan or pan and mix well with a whisk until a homogeneous mixture is obtained.
2. 
   Next, gradually pour in the milk, constantly stirring the mixture with a whisk.
3. 
   Now put the saucepan on low heat and cook the milk mixture, stirring continuously with a whisk. Mix especially thoroughly at the bottom so that no lumps of flour form there. After the cream thickens, remove it from the stove.
4. 
   Add softened butter to the hot cream and stir until completely dissolved.
5. 
   Cover the cream with cling film and leave it to cool at room temperature. After it has cooled, we begin to coat the honey cake cakes with it. Bon appetit!

Homemade sour cream for honey cake

Sour cream and granulated sugar are placed in a saucepan in a water bath. Everything is cooked for 1.5 hours, stirring every 5-10 minutes. Next, add butter and mix everything well. The resulting sour cream is completely cooled and the honey cakes are coated with it.

Cooking time: 1 hour 50 minutes

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Sour cream – 500 gr.
• Granulated sugar – 110 gr.
• Butter – 90 gr.

Cooking process:

Step 1. Before starting cooking, it is better to weigh out the sour cream to remove all excess liquid. Transfer it to a saucepan, add sugar and place everything in a water bath so that it does not touch the bottom.

Step 2. Cook the cream for one and a half hours, stirring every 5-10 minutes. Over time, it will take on a slightly caramel color and a silky texture. Also, if the water evaporates, add more.

Step 3. After the required time, remove the pan from the bath and add high-quality butter.

Step 4. Mix everything thoroughly until you get a homogeneous mass without lumps.

Step 5.Now let the finished sour cream cool completely at room temperature and place it in the refrigerator. We can start coating the honey cake. The cream will thicken enough, so before using, heat it in a water bath. Bon appetit!

Cream for honey cake with condensed milk

Heavy cream is poured into a deep container, condensed milk, vanillin, sugar are added to it and everything is whipped with a mixer. Next, water is poured in and the cream is whipped until it thickens well. It should turn out tender and airy. You can immediately coat the cakes with it.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions – 1.

Ingredients:

• Cream 35% – 1 l.
• Boiled condensed milk – 1 can.
• Granulated sugar – 0.5 tbsp.
• Vanillin – 1 pinch.
• Water – 0.5 tbsp.

Cooking process:

Step 1. Pour heavy cream into a deep container and add a can of boiled condensed milk to it. It is very important that they are very fatty and cold, otherwise they will not fluff up.

Step 2. Next, add a pinch of vanillin and half a glass of granulated sugar.

Step 3. Start beating all the ingredients with a mixer until you get a homogeneous mass. At this stage you just need to mix everything well, there is no need to whip the cream.

Step 4. Now pour in half a glass of drinking water and continue stirring.

Step 5. Beat the cream with a mixer until it thickens. It should turn out tender, airy and quite thick. We coat the fragrant honey cakes with it and serve a wonderful honey cake to the table. This cream can also be used in cakes and other cakes. Bon appetit!

Homemade cream for honey cake with milk

One egg is broken into the pan, granulated sugar and starch are added to it and everything is mixed well.Then milk is poured, mixed again and placed on low heat. The cream is boiled until it becomes sour cream. After cooling, add butter and beat the cream until smooth.

Cooking time: 30 min.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Chicken egg – 1 pc.
• Granulated sugar – 75 gr.
• Corn starch – 1 tbsp.
• Milk – 250 ml.
• Butter – 100 gr.
• Vanillin - to taste.

Cooking process:

Step 1. Break one egg into a thick-bottomed pan, add granulated sugar and cornstarch to it and mix everything thoroughly with a spoon.

Step 2. Now add a little vanilla to taste and add milk little by little. Mix everything well and put it on low heat.

Step 3. Cook the cream, stirring constantly until it reaches the consistency of thick sour cream. Then we transfer it to another container and cover it with cling film in contact. Leave at room temperature until it cools completely.

Step 4. At this time, place the softened butter in a separate container and beat it with a mixer for 3-4 minutes until it turns white.

Step 5. Now add the custard part to the butter one spoon at a time and beat everything with a mixer until you obtain a homogeneous, soft and airy cream. We can immediately coat the honey cakes with it. Bon appetit!

Sour cream for honey cake

Start by whipping the cold heavy cream and powdered sugar until it becomes thicker. Next, add sour cream and beat everything with a mixer, gradually increasing the speed, until a homogeneous airy cream is obtained. The cakes are coated with it, and the result is a very tasty honey cake.

Cooking time: 25 min.

Cooking time: 25 min.

Portions – 4.

Ingredients:

• Cream 33% – 150 gr.
• Sour cream 26% – 150 gr.
• Powdered sugar – 120 gr.

Cooking process:

Step 1. Before starting cooking, cool the cream well, otherwise it will not whip. We measure other ingredients for convenience.

Step 2. Pour chilled cream into a deep container, add powdered sugar to it and beat everything with a mixer for several minutes until it becomes more fluffy and thick.

Step 3. Now add sour cream to the cream and powdered sugar. The main thing is to take sour cream with the highest percentage of fat content so that the cream turns out to be of better quality.

Step 4. Beat everything with a mixer, first at low speed, gradually increasing it until you get a homogeneous and airy mass.

Step 5. The finished cream can be further cooled, after which we can coat the honey cake cakes with it. With this cream you get a very tasty and tender cake that everyone will appreciate. Bon appetit!

Cream for honey cake with boiled condensed milk

Boiled condensed milk, vanillin, rum are added to the softened butter and everything is thoroughly beaten using a mixer until a homogeneous air mass is obtained. The result is a wonderful cream that can be used to coat honey cakes and a very tasty cake will come out.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Butter – 200 gr.
• Vanillin – 0.5 tsp.
• Rum flavoring – 5 drops.
• Boiled condensed milk – 5 tbsp.

Cooking process:

Step 1. Before starting cooking, take the butter out of the refrigerator so that it is softened for the cream. Next, cut it into small pieces and place it in a deep container in which we will whisk everything.

Step 2.Then add 5 tablespoons of boiled condensed milk. It is important to choose good quality products, since the taste of the cream directly depends on this.

Step 3. Now add vanillin, rum flavoring and begin to beat everything with a mixer.

Step 4. Continue whisking until you get a homogeneous and fluffy cream without lumps.

Step 5. Coat the fragrant honey cakes with the resulting cream from boiled condensed milk and assemble the honey cake. We brew tea and invite the whole family to the table. Bon appetit!

Simple and delicious cream for honey cake

Chilled heavy cream is whipped with powdered sugar and vanilla sugar until thick foam is obtained. Then sour cream is added and whisked again until a smooth, smooth cream is obtained. Honey cakes are coated with it, and the result is an incredibly tasty and tender cake.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions – 4.

Ingredients:

• Cream 33% – 200 gr.
• Sour cream – 3 tbsp.
• Powdered sugar – 120 gr.
• Vanilla sugar – 1 tsp.

Cooking process:

Step 1. Before starting cooking, put the heavy cream in the refrigerator to cool, otherwise it will not whip. Sift the powdered sugar through a fine sieve until there are no lumps.

Step 2. Now pour the cooled cream into a deep container and beat it a little with a mixer. The whisks must be completely dry.

Step 3. Add powdered sugar sifted through a sieve and vanilla sugar to the cream and continue beating until a thick and fluffy foam is obtained.

Step 4. Add sour cream. It is advisable to take a product with the maximum percentage of fat content, otherwise the cream may turn out to be too liquid. Continue beating until smooth.

Step 5.We coat the cakes with the prepared creamy sour cream, form our honey cake, let it soak for a couple of hours and invite the whole family to the table. Bon appetit!

How to prepare curd cream for honey cake?

To begin with, the cottage cheese is rubbed through a sieve. Then granulated sugar is added to it and everything is mixed well. Next, sour cream, vanilla sugar are sent there and everything is thoroughly beaten. Then heavy cream is poured in and the cream is whipped until smooth and fluffy.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Cottage cheese – 180 gr.
• Vanilla sugar – 10 gr.
• Sour cream 20% – 60 gr.
• Cream 33% – 270 gr.
• Granulated sugar – 200 gr.

Cooking process:

Step 1. If the cottage cheese has large grains, then first rub it through a fine sieve so that it is more homogeneous.

Step 2. Transfer the cottage cheese into a deep container, add granulated sugar to it and mix everything thoroughly.

Step 3. Place the sour cream on a sieve and let it sit for a while so that all the excess liquid drips off. It is important to use sour cream with at least 20% fat content, as the cream will be too runny.

Step 4. Add sour cream to the cottage cheese along with vanilla sugar and thoroughly beat everything with a mixer until smooth.

Step 5. Now pour cold heavy cream into the resulting curd mass. We continue to beat everything at first at low speeds, constantly increasing them. We coat the honey cakes with the resulting cream, collect the honey cake and serve it to the table with tea. Bon appetit!

Cream cheese for Honey cake

Powdered sugar is added to the cold heavy cream and whipped with a mixer until it becomes thicker and increases in volume.Then curd cheese is added there and everything is whipped until a homogeneous dense cream is obtained. Finally, it will stabilize for 20-30 minutes in the refrigerator.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Cream 30-33% – 200 ml.
• Curd cheese – 200 gr.
• Powdered sugar – 4 tbsp.

Cooking process:

Step 1. Pour cream into a deep container. It is important that they are chilled and sufficiently fatty, otherwise they will not fluff up.

Step 2. Next, add powdered sugar to the cream. It can be sifted through a sieve so that there are no lumps.

Step 3. Now we begin to whip the cream using a mixer. They should thicken and increase several times in volume. This will take about 10 minutes, depending on the power of the equipment.

Step 4. Without ceasing to beat, gradually add curd cheese. You can use any brand that tastes best.

Step 5. Beat the cream cheese until it becomes homogeneous, matte and quite dense. The main thing is not to overbeat it so that it does not separate. Place the finished cream in the refrigerator for 20-30 minutes to stabilize, after which we can coat the honey cake cakes with it. Bon appetit!

Cream ice cream for honey cake

Eggs are mixed with sugar, sour cream and flour. Then everything is sent to a water bath and cooked for 12 minutes until thickened. The cream is transferred to a separate container and cooled. Then it is added in portions to the whipped butter and beaten well.

Cooking time: 35 min.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Sour cream 26% – 240 gr.
• Chicken eggs – 60 gr.
• Granulated sugar – 80 gr.
• Wheat flour – 20 gr.
• Butter 82% – 100 gr.

Cooking process:

Step 1.Before starting cooking, take the butter out of the refrigerator and cut it into small pieces. The most delicious cream will be obtained if the temperature of the custard and the oil coincide.

Step 2. Place eggs, granulated sugar, sour cream into a small container and whisk everything thoroughly until smooth.

Step 3. Then sift the wheat flour into it and mix again.

Step 4. Boil water in a saucepan or small saucepan and place the container with the egg mixture on top so that it does not come into contact with the water. We set the temperature to minimum. Cook the cream for about 12 minutes, stirring constantly until it thickens. It should reach a temperature of 82-85^OWITH.

Step 5. Transfer the custard into a cold container, cover it with cling film in contact and let it cool to room temperature.

Step 6. Beat the softened butter with a mixer until smooth. Next, add the custard part one tablespoon at a time. The cream filling is ready after everything has come together.

Step 7. Place the finished cream in the refrigerator for 10-15 minutes to make it stronger. Now we can coat the honey cakes with it and serve a wonderful cake to the table. Bon appetit!