Cream ice cream for cake

Ice cream cream is a universal cream that is ideal for leveling cakes, soaking sponge cakes, forming caps on cupcakes and much more. And even a novice cook can handle the process of preparing it; the ingredients used are exclusively affordable, which can be easily found on the shelves of any grocery store.

Cream ice cream with sour cream for cake

A simple and fairly quick way to prepare a stable cream with the taste of ice cream “plombir”. Having only a piece of butter, sour cream, flour and granulated sugar on hand, we prepare a delicate and very tasty cream.

1. 
   How to make cream ice cream for a cake at home? We start cooking by separating the whites from the yolks.Using a mixer, gradually increasing the power, beat the yolks until smooth and then gradually add granulated sugar (without turning off the mixer).
2. 
   Add a bag of vanilla sugar to the resulting mass and stir again.
3. 
   Sift the wheat flour into it and mix thoroughly until it has a homogeneous consistency without a single lump.
4. 
   It is best to mix the mixture with a mixer at medium speed.
5. 
   Next, we move on to sour cream (you can use a product with 20% fat content, however, the higher the fat content, the tastier the finished cream). Add sour cream to the homogeneous mass.
6. 
   Turn on the mixer again and beat again.
7. 
   Let's start brewing the cream. Pour a little water (2-3 fingers’ worth) into a small ladle or saucepan, bring to a boil and immediately reduce the flame.
8. 
   Place the container with the cream on top of the saucepan (you must use a container with a heat-resistant bottom).
9. 
   Constantly stirring the mixture with a silicone spatula, bring the cream until it thickens, which usually takes 10 to 15 minutes.
10. 
    At the moment when the consistency of the mass is similar to semolina, remove from heat.
11. 
    Transfer the custard base to another container for faster cooling and cover with cling film in contact.
12. 
    Place butter at room temperature into a deep container.
13. 
    Using a mixer, beat the butter until whitish.
14. 
    Next, add one tablespoon of oil to the custard base and mix thoroughly each time.
15. 
    Place the delicate and airy cream in the refrigerator for at least 1 hour to cool.
16. 
    The finished product tastes very much like ice cream, especially after refrigeration.

Bon appetit!

Cream ice cream made with cream at home

The main secret of the perfect custard ice cream made with cream is to separate the butter and cool the milk-egg mixture before mixing. And if you follow all the recommendations, we will get a dense and thick cream, perfect for soaking and leveling.

Cooking time –

Cooking time -

Portions – 10-12 cakes (diameter 22 centimeters)

Ingredients:

• Milk – 400 ml.
• Cream (fat) – 200 ml.
• Granulated sugar – 180 gr.
• Eggs – 1 pc.
• Butter – 100 gr.
• Corn starch – 4 tbsp.

Cooking process:

1. In a deep container, mix the egg, starch and granulated sugar.

2. Mix thoroughly until smooth.

3. Pour the milk into a saucepan and bring to a boil.

4. After boiling, add milk in a thin stream to the egg mixture and stir thoroughly until the sweet crystals are completely dissolved.

5. Pour the resulting mass back into the pan and put it on the fire.

6. Over low heat, stirring constantly, bring the mixture to a thicker consistency.

7. Add softened butter to the cream and knead until smooth.

8. Place the mixture in a glass container, cover with film and place in the refrigerator.

9. Pour the heavy cream into a separate container and beat with a mixer until stiff peaks form.

10. Combine the whipped cream with the cream (completely cooled) and mix again with a mixer, combining the two textures together. Bon appetit!

Cream ice cream with milk for sponge cake

Cream ice cream, or “diplomat” cream as it is often called, is a delicate mousse texture that is very easy to achieve by combining the ingredients in the right order and quantity.This cream is perfect for soaking sponge cakes, filling eclairs and decorating any confectionery products.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 450 ml.

Ingredients:

• Milk – 250 ml.
• Cream 35% - 150 ml.
• Vanilla – 1 pod.
• Corn starch – 18 gr.
• Granulated sugar – 60 gr.
• Granulated gelatin – 7-7.5 g.
• Egg yolk – 2 pcs.
• Butter – 15 gr.

Cooking process:

1. For speed of action, pre-soak granulated gelatin in water for 10 minutes.

2. In a deep container, heat milk, 15 grams of granulated sugar and one vanilla pod. Bring to a boil over moderate heat.

3. In a deep bowl, beat the yolks, 45 grams of granulated sugar and starch.

4. Pour hot milk through a sieve into the egg mixture, stirring constantly.

5. Return the resulting mixture to the stove, cook on the lowest flame for 2 minutes until thickened, without ceasing to stir.

6. After, add butter, cut into pieces, to the cream and stir with a whisk until smooth.

7. Transfer the dissolved gelatin into the cream and mix thoroughly again.

8. Transfer the custard mixture into glass, cover with cling film and put it in the refrigerator for several hours.

9. At this time, beat the chilled cream in a cold bowl with a mixer.

10. Remove the cooled cream from the refrigerator and add 1/3 of the lush cream to it - stir.

11. Place the remaining cream into the resulting mass and mix thoroughly again until a homogeneous and smooth consistency. Bon appetit!

How to prepare cream ice cream for Napoleon?

It is difficult to imagine a classic layer cake “Napoleon” without a delicate creamy impregnation, and this task is perfectly accomplished by an airy, but at the same time very stable cream ice cream, which is not difficult to prepare.

Cooking time – 1 hour 10 minutes

Cooking time – 25 min.

Portions – 1 cake with a diameter of 24 centimeters.

Ingredients:

• Eggs – 2 pcs.
• Granulated sugar – 130-150 gr.
• Vanilla sugar – 10 gr.
• Flour – 2 tbsp.
• Sour cream (20-30%) – 350 gr.
• Butter – 250 gr.

Cooking process:

1. Break chicken eggs into a saucepan.

2. Add granulated sugar + vanilla sugar.

3. Sift some wheat flour into the same bowl.

4. Spread sour cream (the higher the fat content, the tastier the finished product).

5. Mix the mixture thoroughly and place it in a water bath.

6. Boil the cream until the consistency thickens (6-8 minutes).

7. Readiness is very easy to determine: the base of the cream should resemble semolina porridge.

8. Cool the mass to room temperature, and as soon as this happens, cut a piece of butter into cubes. The oil must be removed from the cold in advance.

9. Using a mixer, beat the butter until fluffy at high speed.

10. Without ceasing to work with the mixer, add a tablespoon of custard base to the butter.

11. Beat until smooth.

12. Repeat the action until the cream runs out.

13. The texture of the finished cream is smooth and uniform.

14. To cool, place the container with the cream in the refrigerator for at least 30 minutes.

15. And literally in half an hour the cream will look very much like ice cream - you can get to work and grease the cakes. Bon appetit!

Cream filling for the “Milk Girl” cake

The cake with the beautiful name “Milk Girl” is a delicate and easy-to-prepare dessert, which consists of sponge cakes soaked in smooth ice cream. By the way, the peculiarity of this cake is that the cake is soaked in just 1 hour.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Milk – 400 ml.
• Granulated sugar – 180 gr.
• Eggs – 1 pc.
• Cream (at least 33%) – 500 ml.
• Butter – 100 gr.
• Starch – 3 tbsp.

Cooking process:

1. Pour the milk into a saucepan and bring to a boil. In a separate bowl, mix one egg, granulated sugar and starch.

2. Beat eggs with sugar using a mixer until smooth.

3. Without stopping whipping with a mixer, add hot milk into the egg-sugar mixture in a thin stream. Return the resulting mixture to the pan and cook over low heat with constant stirring until thickened, about 5 minutes.

4. The custard base should have a uniform texture without a single lump (you can break them up with a whisk).

5. Place a piece of butter into the hot mass and stir again until smooth. Afterwards, put the mixture in the refrigerator to cool completely.

6. Meanwhile, whip cold heavy cream until stiff peaks form.

7. Transfer the cooled custard base into the whipped cream and mix gently at the lowest rotation speed.

8. The finished cream can immediately be used for impregnation, as well as for decorating and leveling. Bon appetit!

Homemade chocolate cream ice cream

Cream ice cream is called so for a reason, but in honor of everyone’s favorite ice cream, familiar from early childhood. Delicate creamy taste, melt-in-your-mouth texture and subtle pleasant aroma of chocolate.

Cooking time – 6 hours 30 minutes

Cooking time - 20 minutes.

Portions – 9.

Ingredients:

• Sour cream 26% - 400 ml.
• Granulated sugar – 200 gr.
• Eggs – 1 pc.
• Starch (corn) – 2 tbsp.
• Flour – 2 tbsp.
• Chocolate (dark) – 90 gr.
• Butter – 200 gr.
• Vanillin – 1 pinch.

Cooking process:

1. In a deep container, using a whisk, combine the egg, granulated sugar and vanillin.

2. The next step is to add sour cream - mix and add starch along with wheat flour. Mix the ingredients thoroughly until they have a homogeneous consistency. Place the resulting mass in a water bath and, with constant stirring, bring until thickened.

3. Break the chocolate into small crumbs with your hands or cut it with a knife.

4. Pour the chocolate into the custard base and keep it in a water bath until the crumbs are completely dissolved. It’s very easy to check if it’s ready: by running your finger along the shoulder blade, there should be a clear fingerprint left.

5. Remove the cream from the stove and cover with cling film (in contact), put it in the refrigerator until it cools completely. As a rule, this process takes no more than 6 hours.

6. After the custard base has cooled, beat the butter at room temperature with a mixer until it almost doubles in volume. Gradually add the butter to the cream and constantly beat with a mixer at medium speed. After all the components are combined, mix them for another 2-3 minutes and the cream is ready. Bon appetit!

How to prepare ice cream for leveling a cake?

When you want to please yourself or your family with something tasty and homemade, we prepare an amazing ice cream based on heavy cream, which can easily be used to fill eclairs, soak sponge cakes, as well as level and decorate any confectionery product.

Cooking time – 5 hours 30 minutes

Cooking time - 20 minutes.

Portions – 1.

Ingredients:

• Milk – 270 ml.
• Granulated sugar – 120 gr.
• Eggs – 1 pc.
• Starch (potato) – 2 tbsp.
• Butter – 70 gr.
• Granulated vanilla sugar – 10 gr.
• Cream 33-36% - 300 ml.

Cooking process:

1. Pour fresh milk into a saucepan or thick-bottomed pan and put it on the fire, heat it, but do not boil.

2. At the same time, in a separate bowl, mix the egg, granulated sugar and vanilla sugar - mix and then add starch and a couple of tablespoons of warm milk. Stir the mixture thoroughly until smooth.

3. Add the egg mass to the milk and stir vigorously, not allowing it to burn.

4. Remove the saucepan from the heat, add butter to the future cream and mix again until smooth.

5. Transfer the custard base to a glass plate, cover with film in contact (to avoid condensation) and put in the refrigerator for at least 5 hours, or better yet, overnight.

6. Before removing the cooled cream, whip the cream to stable peaks. It is recommended to do this using a mixer, gradually increasing the speed.

7. Gradually add cream to the custard base and stir each time until all components are combined. The cream can be used immediately for its intended purpose. Bon appetit!

Delicious custard ice cream for cake

There is nothing tastier than baked goods and other sweets made with your own hands.And one of these delicacies is a delicate custard, which is called “ice cream”; it tastes very much like this famous ice cream.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Sour cream – 350 ml.
• Granulated sugar – 110 gr.
• Eggs – 1 pc.
• Vanilla sugar – 1 tsp.
• Butter – 120 gr.
• Flour – 3 tbsp.

Cooking process:

1. First remove the butter from the cold and leave it for about an hour so that it has time to melt a little.

2. Pour water into a saucepan and place it on the stove - we need this for a water bath.

3. In a separate container, slightly larger than a pan of water, combine the egg and sour cream.

4. Add regular granulated sugar and vanilla sugar there.

5. Stir the contents of the container thoroughly until the sweet crystals are completely dissolved.

6. Add flour to a homogeneous mass, mix again and place the dishes on a pan of boiling water.

7. With constant stirring, bring the mass until thickened.

8. This process will take about 5 minutes if you used 25% sour cream and about 10 minutes if you used 20% sour cream.

9. Transfer the custard base from a hot plate to a cold one and cover with cling film in contact.

10. Beat the melted butter until white using a mixer.

11. Add 1 tablespoon of custard component to the whipped butter and mix with a mixer. We repeat the action until all components are mixed.

12. Place the resulting ice cream in the refrigerator for an hour to cool completely and then begin working with it. Bon appetit!

A simple and delicious recipe for ice cream for honey cake

It’s hard to imagine a juicy and beloved honey cake without the delicate cream that soaks the thin sponge cake layers. And in order to prepare such an impregnation, you need very little free time and the most affordable ingredients.

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 1 cake with a diameter of 22 centimeters.

Ingredients:

• Milk – 500 ml.
• Cream 33-36% - 500 ml.
• Yolks – 2 pcs.
• Granulated sugar – 100 gr.
• Corn starch – 50 gr.
• Butter – 60 gr.
• Powdered sugar – 80 gr.
• Vanilla extract – 1 tsp.
• Salt – 1 pinch.
• Gelatin – 15 gr.
• Water – 90 ml.

Cooking process:

1. In a saucepan or saucepan, mix starch, granulated sugar and salt - mix.

2. Add the yolks of two eggs, vanilla extract and milk to the same container.

3. Blend all ingredients until smooth using an immersion blender or mixer.

4. Place the saucepan on the stove and bring to a boil over maximum heat, stirring constantly with a spatula; after bubbles appear, reduce the flame.

5. Bring the custard base until thick and simmer for another 3-5 minutes, without ceasing to stir.

6. After the time has passed, remove the saucepan from the stove and add a piece of butter to the mixture.

7. Cover the base of the cream with cling film so that it touches the surface of the mass. Place the container with the cream in the refrigerator to cool.

8. After 40-60 minutes, remove the container from the cold and beat with a mixer at medium speed.

9. At the same time, soak the gelatin in clean water.

10. In a deep plate, combine cold cream and powdered sugar and beat, gradually increasing the speed until stable peaks form.

11. Gradually, 1 tablespoon at a time, add the custard base to the fluffy cream mass - mix.

12.Dissolve the swollen gelatin in the microwave and add it into the cream in a thin stream, stir again and put it in the refrigerator for another 1 hour.

13. The cooled cream should have a dense and stable texture and hold its shape well.

14. Beat the “sealing” for the last time with a mixer and begin soaking and leveling the cake. Bon appetit!

Homemade ice cream with condensed milk

It is very simple to prepare a stable and incredibly tasty cream, which is perfect for soaking and leveling; you only need condensed milk, butter, milk and a few other little things that every housewife has.

Cooking time – 40 min.

Cooking time - 30 min.

Portions – 12.

Ingredients:

• Milk – 250 ml.
• Butter – 300 gr.
• Condensed milk – 1 can.
• Granulated sugar – 75 gr.
• Vanilla sugar – 1 tbsp.
• Eggs – 2 pcs.

Cooking process:

1. Before starting cooking, remove a piece of butter from the refrigerator so that it has time to melt a little.

2. Break the eggs into a deep bowl, add granulated sugar and rub thoroughly with a fork.

3. Pour the milk into a saucepan and bring to a boil.

4. Pour the mixture of eggs and sugar into the hot milk - bring until thickened with constant stirring, carefully ensuring that the custard base does not burn.

5. Cool the resulting mass and then add softened butter - beat until smooth using a mixer.

6. Gradually increasing the speed, beat until the cream increases in volume.

7. At the last moment, add condensed milk and vanilla sugar - stir again and the cream is ready. Bon appetit!