Cake cream is the second main component of a festive dessert, along with cake layers. The list of creams is probably endless and it is very difficult to choose just one from it, they all seem so delicious. In addition, one type of cream is more suitable for layering the cake, another for leveling, and a third for creating decoration. But at the same time, every housewife has her own favorite proven recipe for a universal cream for any dessert.
Classic custard for cake
Classic cake custard is the most delicate ingredient for homemade desserts. It is not difficult to prepare, but it is important to take all the ingredients in the correct proportions. Then the cream will be moderately sweet, with a velvety texture and will perfectly fulfill the task of layering the cake.
- Cow's milk 1 (liters)
- Granulated sugar 200 (grams)
- Butter 200 (grams)
- Wheat flour 100 (grams)
- Chicken egg 4 (things)
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Cake cream is very easy to prepare at home. Take the butter out of the refrigerator a little in advance so that it melts, then it will be easier to whip. -
Sift wheat flour through a sieve.Fry it in a frying pan until golden brown for 5-7 minutes, stirring constantly. -
In a separate container, mix chicken eggs, sugar and soft butter. Add flour to the resulting mass and mix well with a whisk. -
Next, gradually pour in the milk, mix everything until smooth. -
Place the container with the cream mixture over low heat. Heat the mixture, stirring constantly, until it boils. -
Remove the cream from the stove and let it cool slightly. A simple and delicious cake cream is ready! It can be used to layer homemade cakes. Bon appetit!
Chocolate cream for cake
Chocolate cream for a cake is like a setting for a precious stone. With this design, your dessert will look presentable, original and very appetizing. In addition, the taste of the cream is moderately sweet, very chocolatey and at the same time delicate.
Cooking time - 20 minutes.
Cooking time - 10 min.
Portions – 1.
Ingredients:
- Butter – 80 gr.
- Black chocolate – 200 gr.
- Sour cream – 200 gr.
- Table salt – ¼ tsp.
- Powdered sugar – 1-1.5 tbsp.
Cooking process:
Step 1. It is very important to choose high-quality natural chocolate for the cream. You can use chocolate with 70% cocoa content. Melt the butter and chocolate in a water bath. While the chocolate and butter are melting, stir them.
Step 2. Place sour cream in a deep bowl, add salt and powdered sugar.
Step 3. Add the slightly cooled chocolate-cream mixture to the sour cream.
Step 4. Beat the cream with a mixer until smooth.
Step 5. At the end, thoroughly knead the cream with a spatula to lift the remaining powdered sugar from the bottom.
Step 6. The chocolate cream is thick, shiny and stable. You can use it to layer cakes and make original decorations.Bon appetit!
Curd cream for sponge cake
Curd cream for sponge cake has an airy, almost weightless texture. That’s why it goes so harmoniously with fluffy sponge cakes. It is better to choose cottage cheese with a high percentage of fat content, then the cream will be more tender and homogeneous.
Cooking time - 10 min.
Cooking time - 10 min.
Portions – 10.
Ingredients:
- Butter – 200 gr.
- Cottage cheese 9% – 250 gr.
- Powdered sugar – 50 gr.
- Vanilla extract – 1 tsp.
Cooking process:
Step 1. It is better to take thicker cottage cheese, then the cream will turn out much more tender. In a large bowl, combine cottage cheese, melted butter and vanilla extract. Mix with a mixer at medium speed until smooth and homogeneous.
Step 2. Sift the powdered sugar through a fine sieve. This step is required to prevent lumps from forming in the cream.
Step 3. Mix the sifted powdered sugar with the curd mass using a spoon.
Step 4. Then beat the cream until smooth with a mixer at medium speed. The mass should become smooth and completely homogeneous.
Step 5. Curd cream is ideal for layering and leveling sponge cakes. Bon appetit!
Cream for cake with condensed milk
Cake cream with condensed milk is one of the most popular dessert creams. It is prepared from just two ingredients: condensed milk and butter. The cream combines especially harmoniously with honey cake cake layers; the taste is simply amazing.
Cooking time - 20 minutes.
Cooking time - 20 minutes.
Portions – 6.
Ingredients:
- Condensed milk – 8 tbsp.
- Butter 82.5% – 200 gr.
Cooking process:
Step 1. Condensed milk must be made from whole cow's milk. Also choose thicker oil.
Step 2.Remove the butter from the refrigerator and leave it at room temperature to soften.
Step 3. Using a mixer, beat the butter until fluffy. This takes approximately 3-4 minutes.
Step 4. Without stopping whipping the butter, gradually pour condensed milk into the container.
Step 5. Beat the cream with condensed milk and butter for 10-15 minutes until completely smooth.
Step 6. Cream with condensed milk is ideal for cakes and more. Bon appetit!
Butter cream for leveling the cake
Butter cream for leveling the cake is very actively used in confectionery. The cream for such purposes should be dense and stable even at almost the end of preparation. Therefore, it is very important to choose a proven recipe and take quality ingredients.
Cooking time – 1 hour
Cooking time – 1 hour
Portions – 1.
Ingredients:
- White chocolate icing – 0.4 kg.
- Sour cream 25% – 150 gr.
- Butter 82.5% – 300 gr.
- Gelatin – 1 tsp.
- Water – 2 tsp.
- Vanilla sugar – 15 gr.
Cooking process:
Step 1. Measure out all the products from the list in the required quantity.
Step 2. Pour gelatin into a small bowl, add 2 teaspoons of water and set aside.
Step 3. Pour the sour cream into a deep container. Add vanilla sugar and stir. Then place the bowl with sour cream and sugar in a water bath. Heat the mixture until the sugar is completely dissolved.
Step 4. Next, pour chocolate glaze into the hot mass, stir with a spatula and continue heating the mixture of sour cream and chocolate.
Step 5. The chocolate should completely melt and mix with sour cream. Only after this remove the container from the water bath.
Step 6. Add the swollen gelatin to the chocolate-cream mass and mix everything well.
Step 7Next, place soft butter in a bowl. First mix the mixture with a spatula.
Step 8. Then beat the cream with a mixer until smooth.
Step 9. When the buttercream is ready, put it in the refrigerator to stabilize for 20-30 minutes.
Step 10. Remove the cooled cream from the refrigerator and beat again with a mixer until stable peaks form.
Step 11. You will have a fluffy and stable cream for leveling the cake. Bon appetit!
Curd cheese and cream cream
Cream made from curd cheese and cream - thick, with a delicate consistency for any type of home baking. They can be used to layer sponge cakes, decorate cupcakes and fill cakes. With this cream your desserts will turn out beyond all praise.
Cooking time – 25 min.
Cooking time – 20-25 min.
Portions – 6.
Ingredients:
- Creamy curd cheese – 400 gr.
- Cream from 30% – 100 ml.
- Powdered sugar – 50-60 gr.
Cooking process:
Step 1. Already proven brands of curd cheese that will make an excellent cream: Violette, Almette, Kremette, Hochland for cooking. If possible, it is better to take cream with a high fat content.
Step 2. The curd cheese must be well cooled before preparing the cream. Place the bowl and whisks in the freezer as well. Place all the ingredients in a bowl and start whisking on low speed to prevent the powder from scattering. Mix the ingredients in this manner for about a minute.
Step 3. Then increase the speed and continue beating until fluffy.
Step 4. As you whip the cream, it will become denser and the cream will acquire the correct consistency. Depending on the power of the mixer, it may take a different amount of time to prepare the cream.
Step 5.The cream of curd cheese and cream is ready, you can use it for its intended purpose. Bon appetit!
Simple sour cream for cake
Even a schoolchild can prepare a simple sour cream for a cake. It goes perfectly with honey cakes, and also a sponge cake with sour cream and fruit turns out more tender than a cloud. There will be no trace of the acidity of sour cream in the finished cream, but you will feel the rich creamy aroma.
Cooking time - 20 minutes.
Cooking time - 20 minutes.
Portions – 1.
Ingredients:
- Sour cream 20% – 1 l.
- Powdered sugar – 4 tbsp.
- Vanillin – 1 gr.
Cooking process:
Step 1. To make the cream thick, you need to weigh out the sour cream and get rid of the whey. Place gauze folded 4 times into a colander and pour out all the sour cream.
Step 2. Lift the edges of the gauze towards the center and tie them. Place a colander on a bowl. Place the container with sour cream in the refrigerator overnight.
Step 3. In the morning you will see that the whey remains in the bowl, and the sour cream has become noticeably thicker.
Step 4. Transfer the sour cream from the cheesecloth into a bowl and slightly mash the dense mass with a spoon.
Step 5. Little by little add powdered sugar and vanillin to the sour cream, mix carefully so that the powder does not scatter in different directions.
Step 6. Next, beat the mixture with a mixer for 10 minutes. You should get a thick and fluffy cream.
Step 7. Sour cream is immediately ready for further work and is best suited for layering cake layers. Bon appetit!
Classic protein cream for cake
The classic protein cream for the cake is prepared according to a very simple recipe. The most important circumstance, without which you will not be able to make cream, is absolutely clean and dry dishes. Also, take your time and do a good job with the mixer.
Cooking time - 15 minutes.
Cooking time - 15 minutes.
Portions – 1.
Ingredients:
- Egg whites – 2 pcs.
- Sugar/powdered sugar – 3 tbsp.
- Citric acid – 2 crystals.
- Vanillin – 1 gr.
Cooking process:
Step 1. The container in which you will whip the cream must be dry and clean. Wash the eggs, wipe dry, carefully separate the whites from the yolks. Place the yolks in the refrigerator; they can be used in other recipes.
Step 2. Place the whites in a bowl and start beating with a mixer. The mass will immediately noticeably increase in volume.
Step 3. When the protein mass holds its shape well, begin to gradually introduce sugar or powdered sugar into it. Also add vanillin and citric acid.
Step 4. The classic protein cream for the cake is ready. Bon appetit!
Cream Sundae
Cream Ice Cream is not only delicious, but also versatile. And it is no coincidence that it has such a name; the cream really resembles the ice cream of the same name. Along with cream cheese, it is also used for leveling and decorating cakes, but the overall cost of the Ice Cream is much lower.
Cooking time – 60 min.
Cooking time – 60 min.
Portions – 6.
Ingredients:
- Sour cream 25% – 350 gr.
- Chicken egg – 1 pc.
- Sugar – 110 gr.
- Butter 82.5% – 120 gr.
- Vanillin – 1.5 g.
- Premium wheat flour – 3 tbsp.
Cooking process:
Step 1. Remove the butter from the refrigerator a couple of hours before cooking. The cream is prepared in a water bath. Heat water in a saucepan. Place sour cream in a smaller container, break a chicken egg, add flour, sugar and vanillin. Mix everything well.
Step 2. Then place the smaller container in a water bath and simmer the mixture until it thickens, stirring constantly for 15 minutes. Sour cream with a lower fat content thickens more slowly.
Step 3.To determine the readiness of the cream, run a spoon over the mass, and if the groove does not disappear, then it is ready.
Step 4. Then cover the resulting cream with cling film “in contact” so that during the cooling process a crust does not form on the surface. Leave the cream in a cool room for 30-40 minutes. Next, beat the soft butter. After this, without stopping whisking, add cream to it.
Step 5. The ice cream should be fluffy, dense and homogeneous.
Step 6. The cream can be used to decorate, level and layer cakes. Bon appetit!
Cream cheese for cake
Cream cheese for cake is the best solution. With it you can easily cope with the task of leveling the side surfaces and creating an original decoration for the dessert. In addition, cream cheese can be easily prepared at home; all the details of this process are described in the recipe.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 1.
Ingredients:
- Curd cheese – 200 gr.
- Cream from 33% – 100 ml.
- Vanillin – 2 gr.
- Powdered sugar – 40 gr.
Cooking process:
Step 1. Cream and cream cheese must be chilled, so keep the products in the refrigerator until the last moment. Place the bowl and whisks you will use in the freezer for 15-20 minutes.
Step 2. Place the cream cheese in a container.
Step 3: Pour in the heavy cream.
Step 4. Add powdered sugar and vanilla to taste.
Step 5. Start whipping the cream at low speed. Then gradually increase the speed and notice how the cream begins to thicken.
Step 6. As a result, you will have a dense and stable consistency. Cream cheese can be used to cover a cake; the mixture is easy to apply and holds well. Bon appetit!
