Cream for cake

Cake cream is a delicate, airy and easy-to-prepare product. With its help, your homemade dessert will turn out even more vibrant and interesting. To prepare the most delicate buttercream, use proven culinary ideas with step-by-step descriptions of the process and photographs.

Cream made from 33 percent cream for cake

Delicate and airy cream for your cake can be easily prepared from 33% fat cream. Even novice cooks can make a sweet preparation if you follow a simple process technology.

Tip: the easiest and simplest recipe for making classic cream with a minimum number of steps and ingredients. Cream with this fat content is whipped for a couple of minutes until stable peaks form. The recipe is also suitable as a first attempt at making cake cream.

If you don’t like the smell of vanilla, you don’t have to add vanilla extract to the cream.

1. 
   To make cake cream, it is best to use a regular hand mixer. Higher power equipment may turn the dairy product into butter and you will not get the desired texture.
2. 
   We take the cream out of the refrigerator just before cooking; it should be ice-cold. Pour the product into a deep bowl and begin to beat until thick. We increase the speed gradually. The first peaks will appear after 4-5 minutes of work.
3. 
   Sift the powdered sugar into the heavy cream and add vanilla extract. Stir lightly with mixer whisks.
4. 
   Beat the cream until tender for another 5 minutes at moderate speed. We completely immerse the whisks in the mixture.
5. 
   Delicate heavy cream cream is ready! You can apply it to cake and other desserts.

How to make cream from 20 percent cream for a cake

Advice: if you have never whipped cream, then it is better to avoid such recipes. To prepare the cream, then select recipes with a cream fat content of 30%.

The difficulty of preparing cream from cream of lower fat content lies in the addition of additional ingredients to increase it: cream thickener or butter 82.5%, gelatin or protein, but a stable result cannot always be obtained.

Delicate cream for homemade cakes can be prepared from cream with 20% fat content. The sweet product will be less caloric, but this will not affect the quality of the cream. Try a simple preparation for your desserts.

Cooking time: 15 minutes

Cooking time: 10 minutes

Servings – 500 gr.

Ingredients:

• Cream 20% - 500 gr.
• Powdered sugar – 120 gr.
• Ice – 1 ice tray

Cooking process:

Tip: before preparing the cream, be sure to put the cream in the refrigerator so that it becomes cold, because... This will allow you to beat them faster, leave them there overnight. Just NOT in the freezer.

1. Place the cream in the refrigerator overnight.

2. Fill the ice tray with drinking water and also place the tray in the freezer overnight.

3. In the morning, place the whisk and mixing bowl in the freezer for 10-15 minutes to cool as much as possible. All this is done to make the cream whip easier.

4. Take the mixing bowl out of the refrigerator and take another bowl to put ice cubes in.

Tip: Before pouring the cream, shake it in a closed container for a few minutes. After pouring, it is best to cut off the top of the package to catch any remaining cream on the sides. This way we will retain the fattest part of the cream, which is important for whipping the cream.

5. So, the ice cubes are in a bowl, we put a whipping bowl from the refrigerator on them and pour cold cream into it.

6. Beat the cream with a cold whisk from the freezer for 15 minutes at the lowest speed. During this time they should thicken a little and after that put them in a whipping pan in the freezer for 15-20 minutes (watch the time so that they do not freeze completely). Wash the whisks and also put them in the freezer.

7. Now the most difficult part remains: remove the form with cream from the freezer and carefully collect the top thick layer of cream with a spatula or spoon, and pour the rest into the sink. Thus, we have increased the fat content of the cream and now it can be whipped to stable peaks.

8.The last thing to do is to beat the cream on medium speed until stiff peaks form, while gradually adding the powdered sugar, continuing to beat until stiff peaks form. Let us say right away that this process is lengthy.

9. The buttercream for the cake is ready! You can immediately use it or store it in the refrigerator. The workpiece can stand for a couple of days in an airtight container.

Tip: if you still don’t get stable peaks, you can resort to a trick and use gelatin. The recipe is simple: 1 tsp. Leave the gelatin in water or milk for 15 minutes, then heat it slightly in a water bath or in the microwave, but without bringing it to a boil, and then add it to the cream while whipping it. This will create a cream with a stable consistency.

You can also use a cream thickener, which will make it possible to whip 20 percent cream to stable peaks. Manufacturers of cream thickeners recommend the following proportion: 10 g. add 250 ml of thickener. cream 20% fat. At the same time, you can prepare it yourself in the following proportions: 2 parts powdered sugar to 1 part starch (2 to 1).

Step-by-step recipe for making cream from 10 percent cream for a cake

In a situation where you don’t have heavy cream on hand, and the cake is already on the way, don’t despair. Delicate buttercream can also be prepared from ordinary 10%. This way you will get an even lighter textured product.

Tip: The most difficult recipe of all. It's better to think 10 times before preparing it. It is extremely difficult and time-consuming to obtain the perfect cream from 10 percent cream, but it is possible, but even one cook can succeed the first time and fail the second.

Cooking time: 40 minutes

Cooking time: 7 minutes

Servings – 500 gr.

Ingredients:

• Cream 10% - 300 ml.
• Powdered sugar – 100 gr.
• Butter – 70 gr.

Cooking process:

Advice: it should be noted that it is impossible to achieve a stable result when preparing cream from 10% cream, so you need to be prepared that this cream may not work out. If this is your first time whipping cream, then this recipe is not for you. Take cream with 30% fat content, because... they whip up easily in a few minutes.

1. Place butter in a saucepan and put on fire. We wait for the product to melt and immediately remove it from the stove.

2. Add cream and powdered sugar to the butter, beat for about 30 seconds and put the mixture in the refrigerator until completely cooled.

Tip: Before adding the cream to the butter, be sure to leave it in the refrigerator overnight to chill.

3. After we take out the bowl with the contents, we begin to beat with a mixer until it becomes a thick and airy cream. This will take no more than 5 minutes.

4. The low-fat cream cream is ready, you can immediately spread it on the cake.

If the cream is not whipped to the desired consistency, then a cream thickener in the following proportion can save the situation: 10 g. powder per 250 ml. cream.

A simple and delicious recipe for mascarpone cream and cake cream

Delicate and light cream and mascarpone will not only add a pleasant taste to your cake, but also decorate it. The culinary preparation is simple and understandable in execution. Even beginners can handle it.

Tip: this recipe is also suitable for those who want to make cream for the first time, because... whipping 33% cream takes a couple of minutes.

Cooking time: 7 minutes

Cooking time: 5 minutes

Servings – 800 gr.

Ingredients:

• Cream 33% - 400 ml.
• Mascarpone cheese – 200 gr.
• Powdered sugar – 180 gr.
• Vanilla extract – 1 tsp.

Cooking process:

1. Pour the chilled cream into a deep plate. The mixer bowl and beaters should also be cold. You can put them in the freezer for a while.

Tip: Pre-chill the cream in the refrigerator for 12 hours.

2. Add the required amount of mascarpone to the cream.

3. Add powdered sugar. If there are small lumps in it, it is better to sift it. This will simplify the cooking process.

4. The last step is to add a teaspoon of vanilla extract.

5. Beat the cream with a mixer for about 5 minutes. We start at low speeds, then gradually increase.

6. The cream can then be used for its intended purpose. It can also be stored for 2-3 days, but only in a closed, airtight container. Ready!

Cream made from curd cheese, cream and powdered sugar

One of the most delicious additions to homemade cakes is a cream made from curd cheese, cream and powder. The easy-to-prepare mixture comes out tender and moderately sweet. Suitable for decoration.

Cooking time: 7 minutes

Cooking time: 5 minutes

Portions – 1 kg.

Ingredients:

• Cream 33% - 450 ml.
• Curd cheese – 450 gr.
• Powdered sugar – 250 gr.

Cooking process:

1. We store all products in the refrigerator before cooking; they should not be warm. Then pour the cream into a deep bowl and sift the powdered sugar into it.

2. Beat the contents with a mixer for 3-4 minutes. During this time the mass should thicken. The main thing is not to overdo it so that the cream does not release liquid.

Tip: Place the whisk in the freezer for 15 minutes to chill. This will allow you to whip the cream faster.

3. Add the required amount of curd cheese and beat for no more than a minute. At this stage, you just need to mix the products.

4. Delicate cream made from curd cheese and cream is ready.Can be used for its intended purpose!

How to make delicious cream for a cake from cream and chocolate

Whipped chocolate cream will not only decorate homemade desserts, but also give them a delicate original taste. The recipe is simple and quick. Even novice pastry chefs can handle it.

Cooking time: 12 minutes

Cooking time: 8 minutes

Portions – 1 kg.

Ingredients:

• Cream 33% - 500 gr.
• Bitter chocolate – 500 gr.

Cooking process:

1. Break the dark chocolate into small pieces and place in a deep bowl.

Tip: Dark chocolate, not milk.

2. Heat the cream on the stove. There is no need to bring to a boil; remove from heat as soon as the first bubbles appear.

Tip: Heat the cream until steaming, but do not boil.

3. Pour warm cream over the chocolate pieces and let the mixture brew for about 5 minutes.

4. After a while, the chocolate has melted, start whisking the cream. We do this for 2-3 minutes.

5. Chocolate buttercream is ready. It can be cooled a little and used for its intended purpose. The product can also be stored in the refrigerator; just pour the mixture into a jar or other convenient container.

The cream can be stored in the refrigerator for no more than 5 days from the moment of preparation. This cream is suitable for standard cream design; it will not work as a complex design. For filling, the cream fits into classic biscuits.

To flavor the cream, you can use vanilla extract or cognac or strong coffee.

As an independent dish, it can be used to prepare ice cream in cups (just pour the prepared cream into a cup) and put it in the freezer; the shelf life is 12 months.

You can also use the cream to make French parfait with the addition of chocolate or berries.

Delicious cream and ricotta cake cream

Delicate homemade cream creams are easy to prepare. Try this recipe using ricotta for your culinary masterpiece. The air mass will lie in an even layer on cakes and other desserts, and can also be used as a decoration.

Tip: an easy recipe, suitable as a first attempt at making cake cream.

Cooking time: 10 minutes

Cooking time: 6 minutes

Servings – 650 gr.

Ingredients:

• Cream 33% - 150 ml.
• Ricotta cheese – 500 gr.
• Powdered sugar – 200 gr.

Cooking process:

1. Remove food from the refrigerator before starting cooking. They should be cold.

2. Mix the cream with powdered sugar and beat for 3-4 minutes, gradually increasing the power of the mixer. The mass should be airy.

3. Add ricotta to the whipped cream and whisk the cream until smooth. We get a smooth and light product.

4. The finished ricotta and cream cream can be used immediately. The mixture fits well on the cakes; it can also be placed in a pastry syringe and used for decoration.

Cream for decorating a cake made from cream and gelatin

Cream cream is ideal for decorating homemade cakes. Adding gelatin will make the product even thicker and easier to decorate. Try a simple recipe that won't cost you much time.

Advice: the recipe is not recommended for the first attempt at making cream. Difficulties may arise in dissolving gelatin and obtaining stable cream peaks.

Cooking time: 30 minutes

Cooking time: 7 minutes

Servings – 650 gr.

Ingredients:

• Cream 33% - 2 tbsp.
• Water – 70 ml.
• Dry gelatin – 5 g.
• Powdered sugar – 70 gr.

Cooking process:

1. We dilute gelatin in water.Stir and heat in the microwave or in a water bath. Leave for 10-15 minutes.

2. Mix the cream with powdered sugar and beat it with a mixer for 3 minutes.

3. As soon as a pronounced foam from whipping appears, begin to pour in the gelatin diluted in water. Continue using the mixer until you get a thick and fluffy cream.

4. The cream with gelatin is ready. You can dip the dough into a pastry syringe and decorate a homemade cake.

A simple and quick recipe for cream from dry cream for cake

One of the simplest recipes for homemade cake cream is a product made from dry cream. The delicacy is prepared from a minimum set of ingredients and very quickly. At the same time, the preparation will delight you with its delicate original taste.

Tip: suitable for your first experience in making cake cream.

Cooking time: 20 minutes

Cooking time: 15 minutes

Servings – 500 gr.

Ingredients:

• Dry cream – 100 gr.
• Milk – 1.5 tbsp.
• Powdered sugar - 3 tbsp.

Cooking process:

1. Pour dry cream into a deep bowl. Pour cold milk into them and gently mix the contents.

2. Turn on the mixer and begin to beat the mixture, starting at low speeds. We gradually increase the power. Cook the cream until it becomes thick and has pronounced peaks. Add powdered sugar 1 minute before the end of the process.

3. The consistency of the cream depends on how long you beat it. An airy and not too thick product is suitable for the cake. Done, the treat can be used for its intended purpose!

Butter cream for leveling the cake

Cream for leveling will make your homemade cake not only tastier, but also more beautiful. Using a simple preparation, it is much more convenient to decorate the dessert.

Tip: the recipe is of medium complexity, suitable for those who have already made buttercream and want to experiment with other variations.

Cooking time: 15 minutes

Cooking time: 10 minutes

Servings – 700 gr.

Ingredients:

• Cream 33% - 150 gr.
• Curd cheese – 500 gr.
• Powdered sugar – 80 gr.

Cooking process:

1. Pour the chilled cream into a deep bowl. It also helps to cool the mixer whisks.

2. Whip the cream for 5-7 minutes, gradually increasing the power. This time is enough for the product to noticeably thicken.

3. Combine whipped cream with curd cheese. Beat until smooth.

4. Sift powdered sugar into the cream and continue to work with the mixer for another 2-3 minutes until completely cooked.

5. It turns out a thick and delicate cream from the cream. You can immediately shape and level the cake. Ready!