Cream of cream taste of ice cream. Cream "Plombir" for the cake - the very taste! Recipes for light, airy ice creams for cakes and other desserts

A good cream is able to make an amazing cake with a rich taste even from the simplest and most unremarkable cake. One of the ideal options for a layer for a cake, “caps” for cupcakes or mousses is cream ice cream, which will not only decorate any dessert, but also give it tenderness, airiness, a pleasant creamy aroma and the divine taste of melted ice cream.

How to make ice cream for cake

It is not difficult to prepare a cream with the taste of ice cream for a cake or other pastries, but for the first time, novice housewives may experience some difficulties. Most options for cream ice cream are prepared on the basis of a custard mass of powdered sugar, milk, flour and starch, where other components are then gradually introduced: softened butter, condensed milk, fruit puree, cocoa, cream cheese, whipped cream or proteins.

How to whip cream for cream

The maximum effect of melted ice cream is easier to achieve using the ice cream recipe with whipped cream. However, often due to their incorrect whipping, the filling layer is not as tender and airy as it should be. To whip cream perfectly, you need:

take a fresh product with a fat content of at least 30%. Low-fat cream can make ice cream liquid, and it simply will not hold its shape. However, you should not take very fatty ones either, because in this way you risk quickly turning them into oil;
cool the product well - hold the package in the refrigerator for a couple of hours;
be sure to shake the contents of the package before pouring it into a container for whipping;
beat manually with a whisk, mixer or blender with a whisk attachment;
start whipping at minimum speed, smoothly moving to medium, but not maximum.

Why cream ice cream exfoliates

It happens that in the process of whipping something goes wrong and the finished cream ice cream begins to delaminate, that is, ugly lumps appear or in general the mass is divided into two parts - an oily substance of a dense consistency and a liquid. The reasons for this phenomenon may be different, but the main ones come down to a mismatch in the temperatures of the components or non-compliance with the exact recipe. The filling layer can exfoliate if:

do not constantly stir milk with sugar and flour while brewing the base;
introduce too cold butter into the custard mass, so it is recommended to first soften it at room temperature or melt it in a water bath;
cool the cream in the freezer - frozen, they will quickly go in grains;
add cold cream to the warm custard base - both parts should be approximately the same temperature;
add the cream all at once - they must be introduced gradually, one tablespoon at a time, gently mixing.

cream ice cream recipe for cake

If you are going to use ice cream for a cake, you should know that there are several ice cream recipes for ice cream. In each of them, cream ice cream turns out to be incredibly tasty, tender and airy. Any of the options is suitable for soaking cakes and leveling cakes, and some can even act as an independent dessert. Below you will find the main step-by-step recipes for cream ice cream with a photo.

Air cream for ice cream cake

Cooking time: 17 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 356.6 kcal.
Cuisine: international.

The lightest and most delicate cream with ice cream taste is obtained according to the classic recipe. Such a layer is ideal for decorating cakes, not only soft biscuits, but also puff ones, for example, for Napoleon or Spartak. To brew the base here, in addition to flour, starch is used. You can use corn starch instead of potato starch if you wish.

Ingredients:

milk - 600 ml;
sugar - 5 tbsp. l.;
vanilla sugar - 1 tsp;
flour - 1 tbsp. l.;
potato starch - 1 tbsp. l. with a slide;
butter - 125 g;
cream - 175 ml.

Cooking method:

In a separate bowl, bring milk to a boil.
In a small saucepan, mix flour, cornstarch, sugar and vanilla.
Pour the hot milk into the dry mixture in a thin stream, put on medium heat.
Cook the cream until thickened, stirring constantly so that lumps do not form.
Butter (should be softened) cut into pieces and put into a warm custard base.
Separately, beat the chilled cream with a mixer or blender until a fluffy mass is obtained and carefully add in small portions to the custard mass, kneading thoroughly.

Cream ice cream on sour cream

Cooking time: 14 minutes.
Servings: 5 persons.
Calorie content of the dish: 373.1 kcal.
Purpose: for dessert, for baking.
Cuisine: international.
Difficulty of preparation: medium.

Many housewives prefer to cook an ice cream layer on sour cream - such a cream ice cream turns out to be more dense, fatty and high-calorie, but it is great for decorating various pastries. So that the sour cream ice cream does not exfoliate, it turns out to be thick and lush, it is better to take natural fat sour cream, and the oil should warm up to room temperature.

Ingredients:

sour cream - 2 cups;
chicken eggs - 3 pcs.;
sugar - 2 tbsp. l.;
flour - 2.5 tbsp. l.;
vanillin - 1 sachet;
zest of one lemon;
butter - 300 g;
powdered sugar - ½ tbsp.

Cooking method:

In a deep saucepan, grind the eggs with sugar and flour.
Add sour cream, vanilla, zest. Lightly beat the mass with a mixer or whisk.
Stirring constantly, boil the future ice cream in a water bath until thickened. Cool down.
Beat softened butter with powdered sugar until smooth and increase in volume.
Gradually add brewed sour cream to the butter mass.

Creamy ice cream for cake

Cooking time: 11 minutes.
Servings: 4 persons.
Calorie content of the dish: 427.4 kcal.
Purpose: for cakes, for dessert.
Cuisine: international.
Difficulty of preparation: medium.

If you like the rich sweet creamy taste of ice cream, make cream ice cream with condensed milk. It turns out tasty, light, but slightly watery, so it is not suitable for decorating baking. However, due to the addition of gelatin during the cooling process, the mass acquires the desired consistency, so it can be used for spreading ordinary cakes, for cookie cakes, or as an independent dessert.

Ingredients:

cream - 500 ml;
condensed milk - 150 ml;
powdered sugar - 140 g;
gelatin - 2 tsp;
water - 50 ml;
vanilla sugar - optional.

Cooking method:

Pour the gelatin with the right amount of cold water, let it swell.
Whip cream with powdered sugar until light and fluffy.
Dissolve the swollen gelatin in a water bath.
Gently add the dissolved gelatin to the creamy mass, continuing to beat at minimum speed.
Add condensed milk, mix thoroughly.

For cupcakes

Servings: 4 persons.
Calorie content of the dish: 381 kcal.
Purpose: for decorating cupcakes.
Cuisine: international.
Difficulty of preparation: medium.

To decorate cupcakes, any cream will not work. Here you need a dense texture that will hold its shape well, so if you decide to decorate muffins with ice cream, you should additionally include cream thickener in its usual recipe. Then you can be sure that the creamy "cap" will not slip off the bun in the hands of a child or an adult guest.

Ingredients:

yolks - 4 pcs.;
sugar ½ tbsp.;
starch - 2 tbsp. l.;
milk - 1.5 tbsp.;
cream - 1 tbsp.;
butter - 100 g.

Cooking method:

First, in a small saucepan, combine the yolks, sugar and starch. Rub thoroughly.
Pour in the milk and put the mixture on the fire.
Stirring constantly, bring the mass to a boil, let cool.
Add the thickener to the cream and beat until firm peaks.
Beat softened butter separately.
Gently combine all the ingredients of the cream, adding oil to the custard base first, and then the creamy mass in parts.

Custard ice cream

Cooking time: 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 382.8 kcal.
Purpose: for baking.
Cuisine: international.

Most options for cream ice cream are prepared on a custard basis. You can either cook it yourself or use store-bought dry concentrate. In the second case, you will be able to save some time and money, the main thing is to choose a quality product that will not spoil the delicate ice cream flavor and retain the desired effect of melted ice cream.

Ingredients:

dry concentrate for custard - 1 sachet;
butter - 140 g;
sugar - 2 tbsp. l.;
cream - 350 ml;
vanillin - 1 sachet.

Cooking method:

Prepare the custard mass according to the instructions on the package. Cool down.
Beat cream with vanilla and butter and sugar separately.
Into the chilled custard base, gently fold in small portions, first the butter whipped with sugar, and then the cream. Mix thoroughly.

Chocolate cream ice cream

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 379.4 kcal.
Purpose: for cakes, pastries, for dessert.
Cuisine: international.
Difficulty of preparation: medium.

Worthy of attention is the chocolate variation of ice cream. This layer has a pronounced taste of chocolate, but whipped cream gives it the tenderness and texture of ice cream. The original recipe uses dark chocolate, but in the absence of it in the kitchen, you can try replacing this component with cocoa powder, and if you wish, experiment with white chocolate.

Ingredients:

chicken eggs - 3 pcs.;
powdered sugar - 140 g;
butter - 250 g;
starch - 45 g;
milk - 0.5 l;
vanilla extract - 1 tbsp. l.;
bitter chocolate - 200 g;
cream - 150 ml.

Cooking method:

Boil milk. Grind eggs with powder and starch.
Put the pan with the sugar-egg-starch mixture on a slow fire. Slowly pour in the milk, stirring constantly.
Cook until thickened. Remove from heat and add chopped chocolate. Mix thoroughly.
In a separate mixer, beat butter with vanilla essence and cream.
In a bowl with a chilled custard base, gradually add the whipped butter and creamy mass, continuing to beat the chocolate ice cream at a low mixer speed.

On milk

Cooking time: 12.5 minutes.
Servings: 5 persons.
Calorie content of the dish: 355.1 kcal.
Purpose: for baking.
Cuisine: international.
Difficulty of preparation: easy.

Cream ice cream with milk is prepared very quickly, and this is one of the most budgetary options for a layer for cakes, because most of the components needed for it are always found in the kitchen of any housewife. During the brewing of the milk base, it must be constantly stirred. If you are a little distracted, and the consistency of the custard mass has become heterogeneous, wipe it through a sieve - this technique will make the texture of the future ice cream smooth and airy.

Ingredients:

powdered sugar - 2/3 tbsp.;
starch - 50 g,
milk - 0.5 l;
vanillin - 1 sachet;
butter - 75 g;
cream - 200 ml.

Cooking method:

Mix powdered sugar with starch, pour in milk, mix thoroughly.
Put on medium heat, boil until thickened.
Add vanilla and oil, stir.
Whip the chilled cream into a strong, fluffy foam, and then gently fold it into the cooled custard base.

Cream ice cream with fruits

Cooking time: 18 minutes.
Servings: 4 persons.
Calorie content of the dish: 358.8 kcal.
Purpose: for baking, for dessert.
Cuisine: international.
Difficulty of preparation: medium.

Fruit cream ice cream looks very original in cakes. By changing the fruit, you can change the color of the layer, each time giving it new interesting flavor notes. Strawberries have the brightest taste and aroma, which goes well with creamy ice cream, so the next ice cream recipe will include these juicy and fragrant berries.

Ingredients:

fresh strawberries - 200 g;
eggs - 2 pcs.;
milk - 1 tbsp.;
sugar - 100 g;
powdered sugar - 1.5 tbsp. l.;
flour - 1.5 tbsp. l.;
butter - 35 g;
vanillin - 0.5 tsp;
gelatin - 1 tbsp. l.

Cooking method:

Pour gelatin with a small amount of cold water, let it swell.
Separate the yolks from the whites. Put the whites in the refrigerator.
Mix the yolks with sugar and flour, pour in the milk, mix.
On low heat, brew the milk base for strawberry ice cream.
Mix in oil. Cool down.
Rinse strawberries, dry, puree with a blender.
Beat the cooled proteins with powdered sugar and vanilla in a thick lush mass.
Dissolve gelatin in a water bath.
Gently fold the gelatin, strawberry puree and egg whites into the custard base.

On squirrels

Cooking time: 18 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 369.4 kcal.
Purpose: to decorate pastries.
Cuisine: international.
Difficulty of preparation: medium.

There is an easy version of the ice cream layer for cakes without cream. It is prepared on proteins, but it turns out to be as tasty and fragrant as a real creamy ice cream. Its recipe is a little more complicated than the previous options, however, such a cream ice cream keeps its shape perfectly and is also ideal for decorating pastries. How to cook cream ice cream on proteins - read below.

Ingredients:

milk - 400 ml;
sugar - 450 g;
flour - 3 tablespoons;
starch - 2 tbsp. l.;
eggs - 3 pcs.;
vanillin - 2 tsp;
water - 80 ml.

Cooking method:

Pour 100 g of sugar, flour, starch and vanillin into 50 ml of milk. Beat with a whisk.
Enter the yolks, mix. Pour in the remaining milk.
Boil the milk base over low heat, stirring constantly. Leave to cool.
Beat egg whites with a pinch of salt and vanilla until stiff peaks.
Make syrup from water and remaining sugar. Boil it for 7-8 minutes.
Turning on the mixer at maximum power, pour the syrup into the proteins in a thin stream.
Do not turn off the mixer until the mixture has cooled completely.
Mix the milk custard base with the protein mass.

Cream cheese ice cream

Cooking time: 8 minutes.
Servings: 4 persons.
Calorie content of the dish: 380.3 kcal.
Purpose: for decorating pastries, for dessert.
Cuisine: international.
Difficulty of preparation: easy.

If you want to serve cream ice cream as an independent dessert, cook it with soft cream cheese. The taste of such an unusual ice cream will pleasantly amaze guests, and this delicacy is prepared very simply. You can also decorate pastries with this cream, but in this case, to be sure of a dense consistency, it is better to add a little gelatin to the cheese.

Ingredients:

mascarpone cheese - 300 g;
cream - 250 ml;
powdered sugar - 120 g;
vanillin - 1 sachet.

Cooking method:

Mix cheese with powder and vanilla. Using a mixer, bring to a homogeneous consistency.
In a separate bowl, whip the cream to firm peaks.
Combine both masses, gently mixing the cheese cream ice cream from the bottom up.

Secrets and features of the preparation of ice cream

Cream ice cream always turns out to be very tasty, but sometimes some difficulties may arise during whipping. To make your cream ice cream not only tasty, but also have a presentable appearance, remember some important points:

Take only fresh natural products, and do not forget about the same temperature regime before mixing the components.
For whipping cream, experienced chefs advise pre-cooling not only the product itself, but also the dishes and tools with which they will whip.
To save a little time and be sure of the smooth, airy texture of the finished ice cream, it is better to replace sugar with powdered sugar, and vanilla sugar with vanillin or natural vanilla extract.
Remember that when preparing the custard base for cream ice cream, it must be constantly stirred to avoid the appearance of lumps. If, nevertheless, such a nuisance happened, wipe the mass through a sieve to give it a uniform smooth structure.
When adding whipped butter and creamy masses to the custard base, do it exclusively in portions, kneading everything thoroughly each time so that the finished cream ice cream does not exfoliate.

Video

Hello dear readers. Any hostess knows that even from the simplest cakes you can create the most delicious cake in the world. It's so easy to prepare a rich cream that will taste like everyone's favorite ice cream, but in a completely different consistency. Remember store-bought cakes, which consist entirely of one protein cream, and its naturalness is in great doubt. At the same time, the price of such a confectionery product will quickly “force” you to bake a cake on your own, or at least cook a cream for store cakes. We all love homemade cakes, but there is not always enough time to cook it. But, there is always an alternative, and we are not talking about store-bought cakes. We are talking about supermarket-bought cakes that can be turned into a real confectionery masterpiece.

In addition, such a mass can be an ideal decoration for the top of cupcakes. Before you have time to look back, all the “hats” from the cooked pastries will be successfully removed by your child, who will be willingly joined by other family members.

And cream ice cream will help us in this - airy and delicious. It will not be difficult to cook, and besides, this lesson will not take much time from you.

Here it is important to strictly follow the recipe in order to get a really real creamy mass with the taste of your favorite ice cream.

How to make cream ice cream for a cake - cooking secrets

At first glance, cooking itself causes a certain fear in almost every housewife, because anything can happen in the process: the cream can turn out to be too liquid or too sweet, or even burn out, and so on.

But, do not worry so much, because there are many recipes, thanks to which you can find the simplest option, which is impossible to spoil.

Of course, if you are preparing such a thing for the first time, then some difficulties may arise during the cooking process, but this is unlikely to greatly spoil the taste of the finished product.

All types of cooking have unchanged components, without which the expected result simply will not work.

The basis of any cream is custard, which consists of milk, powdered sugar, starch and a small amount of flour.

Well, the following ingredients can give a characteristic taste: butter, cocoa, condensed milk, whipped cream.

Such a product is good in that it can be given absolutely any taste, while its consistency will not be violated. And this is an important condition for preparing for serving any pastry.

How to whip cream for cream

In order to get a creamy mass in the form of a melted ice cream, use whipped cream as an additional component.

But not every hostess can get a real ice cream in the form of a cream, because any gross mistake in the process of whipping cream can completely change the consistency. Whipping is the most important step in the preparation of this product!

To achieve maximum airiness of the finished product, you must:

✔ Use cream with a fat content of at least 30%, so you are unlikely to be able to cook a dietary option. A product of lower fat content simply will not allow the liquid to turn into a cream, and this option is not suitable for smearing the cake.

✔ The product is used only chilled. Leave it in the refrigerator for a couple of hours before starting cooking.

✔ Before whipping, shake the package with the product thoroughly in order to achieve its uniformity.

✔ You can beat both manually and with a mixer or blender. Of course, with the help of kitchen appliances, you will quickly cope with the task.

✔ The whipping process should be done first at minimum speed, after which you can speed up a little.

Why does ice cream exfoliate?

You know the feeling when you seem to do everything according to the recipe, and the cream eventually gathers into lumps, or is it completely divided into two different consistencies?

In this case, there can be only two reasons - different temperatures of the components and inaccurate adherence to the recipe.

The cream can completely change its structure if:

✔ Do not stir the liquid while cooking the main components.

✔ Pour the chilled butter into the main mass. Therefore, to begin with, it is better to remove the product from the refrigerator and wait until its temperature approaches room temperature, and then soften it with a spoon.

✔ Use frozen cream, because of which, just lumps may appear.

✔ Add too cold cream to the warm custard mixture. There will be a sharp "collision" of different temperatures, due to which the structure will be broken.

✔ Pour the entire amount of cream into the prepared base at once. The finished product should be introduced gradually, approximately one spoon at a time. With each serving, stir the mixture thoroughly.

Cream ice cream for cake - delicious recipes

There are a large number of recipes, each of which will be ideal for soaking cakes or decorating homemade cupcakes.

Some options can be served as a full-fledged dessert, which can surprise even the most fastidious guests.

Air cream for ice cream cake

The classic recipe for making a creamy mass, which tastes like ice cream, is well suited for smearing cakes. We are talking not only about biscuit cakes, but also about puff and honey.

This option contributes to the complete soaking of the cakes, making the cake incredibly soft. The secret is that starch is used as the main ingredient.

For cooking you will need:

600 ml medium fat milk

5 tablespoons powdered sugar

30 g vanilla sugar

1 spoon of wheat flour

125 g butter

180 ml heavy cream

a spoonful of starch

The cooking process consists of several stages

Boil milk in a separate saucepan.

In another bowl, mix the starch, powdered sugar and flour in advance.

Slowly pour warm milk into the main ingredients, after which we set it to warm up.

Boil until the consistency thickens, while stirring the mixture all the time so that lumps do not form in it.

Mix the already softened warm butter with the custard base.

Whip the cold cream in a bowl until fluffy. After achieving the desired result, add them in small portions to the general mixture.

Cream ice cream on sour cream

For lovers of high-calorie baking, we offer an option with the addition of sour cream. So, the mixture turns out to be quite oily, and the mixture itself, by consistency, will turn out to be dense, so it is ideal for playing the role of decor for various muffins and cupcakes.

The likelihood of separation is quite high if you use store-bought sour cream, the consistency of which is not even close to a real homemade product.

And, of course, only warm softened butter will help the finished product not to separate into its original ingredients.

To prepare a sour cream version of ice cream, we need:

2 cups homemade sour cream

3 chicken eggs (preferably homemade)

2 spoons of sugar

2.5 tablespoons flour

a pack of vanillin

300 g butter

lemon peel

powdered sugar (half a cup)

Preparing the cream mass is quite simple

In a regular saucepan, beat the eggs together with sugar and flour.

Add the resulting mixture with sour cream, vanilla and fresh lemon zest, after which you can immediately start beating the whole mass with a blender.

Put the dishes with the liquid on the fire, let it boil a little. At the same time, it is necessary to stir the mixture all the time so that lumps do not form. Thus, the cream should completely thicken.

Butter must be beaten together with powdered sugar until a more or less homogeneous consistency is obtained.

In small portions, mix the prepared sour cream into the whipped butter.

Creamy ice cream for cake

This option will appeal to all the sweet tooth, because its ingredient responsible for the richness of taste is condensed milk.

The resulting mixture will turn out to be incredibly tasty, but its consistency will be quite liquid, which means that this option is not suitable for decoration.

Although, there is an option to increase the density with gelatin, so you can easily decorate homemade cupcakes. In addition, such a cream can be served as a full-fledged dessert.

You can prepare it with the help of such simple products:

medium fat cream (half a liter)

150 ml condensed milk

140 g powdered sugar

gelatin (2 teaspoons)

500 ml water

Preparing the creamy mixture with condensed milk in a few steps

Dissolve the specified amount of gelatin in purified cold water. Wait until the crystals swell and turn into a homogeneous mass.

Whip the cream, slowly adding the powdered sugar to them, until it is completely dissolved. Thus, we will get a sweet air mass.

We heat the soaked gelatin with a water bath, so that we get a homogeneous gelatin mixture.

Add the gelatin to the cream mixture, while continuing to beat it.

We mix the condensed milk into the total mass.

Cream ice cream for cupcakes

This creamy version is ideal for decorating cupcakes, because to achieve a dense structure, you need to use a special cream thickener.

The texture will be dense enough that it will not allow it to change its shape and spread over the muffin.

To obtain a cream of perfect consistency, the main purpose of which is decoration.

You will need the following components:

4 egg yolks

half a glass of sugar

50 g starch

one and a half glasses of milk

a glass of heavy cream

100 g butter

The cooking process is carried out step by step

We grind the yolks with sugar, to which the indicated amount of starch is added.

Pour in the milk and send the resulting mixture to the burner.

Bring the combined ingredients to a boil, stirring constantly so that the sugar does not burn. After boiling - leave for a while so that the mixture cools down a bit.

Add the thickener to the cold cream and beat until smooth.

Whip the butter separately from the cream.

Gradually combine separately prepared mixtures. And lastly add the whipped cream.

Custard ice cream

Each recipe implies the mandatory use of a custard base, but, you see, it takes a lot of time.

Therefore, we offer a version of the cream, for the preparation of which you can use a dry custard base. And you can buy such a “convenient product” in any supermarket.

This will greatly facilitate the cooking process itself, and, besides, it will help you save a lot of time. Yes, and such a dry concentrate will cost you many times cheaper than buying all the individual components of the usual custard mass.

The main thing here is to find a really high-quality product, because otherwise, you can spoil all the ingredients, which are far from the cheapest.

To prepare such a simple option, we need:

1 pack dry custard

140 g butter

2 tablespoons of sugar

350 ml cream

1 pack of vanillin

The process is done in just three simple steps

Following the recipe detailed on the product packaging, prepare the custard mass. Wait until it cools down completely.

Whip the cream until a smooth consistency forms. Butter and sugar should be beaten separately.

Add the whipped butter to the custard mixture, then add the cream. All types of mixtures are thoroughly mixed in one pan.

Chocolate cream ice cream

This version will please all chocolate fans, because its preparation will require a considerable amount of this product.

Despite its bright taste, such a mass will turn out tender, resembling chocolate ice cream.

The original recipe calls for dark chocolate, but you can add your favorite type of chocolate. In addition, cocoa powder also fits perfectly into such a light consistency.

In order to prepare chocolate yummy, we need the following products:

3 eggs

140 g powdered sugar

250 g butter

45 g starch

half a liter of milk

two bars of chocolate

150 ml cream

Preparing dessert is easy, following step by step

Boil milk in a separate saucepan. At the same time, it is necessary to grind the eggs with sugar and starch.

We put the pan with grated eggs on the fire, while gradually pouring hot milk into it. In order for the mixture not to burn, it must be stirred all the time.

Cook until the mixture thickens completely, then remove from heat and add chopped chocolate. While stirring, the chocolate pieces will begin to melt, giving the cream its characteristic dark color.

Beat butter and cream separately.

Add whipped butter and cream, while continuing to beat.

Cream ice cream with fruits

This creamy mass has a characteristic bright color, which may vary depending on the choice of berries.

In this case, we will use strawberries, which will give the cream a little fruity freshness.

To prepare strawberry ice cream, you will need the following products:

200 g fresh strawberries

2 eggs

a glass of milk

100 g sugar

1.5 tablespoons powdered sugar

1.5 tablespoons flour

35 g butter

half a teaspoon of vanilla

a tablespoon of gelatin

Dessert is prepared in a few simple steps

Pour gelatin with cold water and leave for a while, giving it the opportunity to swell.

Separate the yolks from the whites. We put the proteins in the refrigerator, we will need them for the protein cream.

Grind the yolks with flour and granulated sugar, then pour milk into them and mix thoroughly.

On the fire of the burner, heat the resulting mixture.

Add butter.

We wash the strawberries and use a blender to turn the berries into a homogeneous puree.

We take out the proteins from the refrigerator and beat with powdered sugar until you get an airy protein cream.

Dissolve gelatin.

We combine whipped strawberries with proteins and add to the cream base, after which we add gelatin.

Adhering to simple recipes, prepare a delicious homemade cream ice cream, you know how to cook. Not a single cream of a store cake can be compared with this cream, it’s not so difficult.

Cream ice cream recipes are suitable for cakes and cupcakes. After all, we cook only from natural products, if combined, we will get the perfect mass, which will be the best addition to home baking.

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

What is this cream, and why is it so popular? Firstly, it is universal, suitable for both layering in biscuit cakes and for leveling them, and you can also make beautiful hats for cupcakes from it. But perhaps its biggest plus is its economy.

I will say right away that I resisted this cream for a long time, for me it is tastier in the world. But, in my city, there is a problem with heavy cream, in order to buy it, you have to specially go almost to the other end of the city, and, of course, the price of these animal creams is not a little decisive factor. I don’t know about you, but we have half a liter of cream in the region of 200 rubles, a liter, respectively, 350-400. Since I make cakes once a week, and cream in an open package can be stored for only 3-5 days, and I can’t spend the whole pack at a time, this option is not very economical.

The cost of ice cream cream is several times less.

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

Ingredients:

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

Cooking:

To begin with, I’ll say that we need 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 cooked in a water bath, so prepare a container in advance that will fit into this saucepan from above.

Next, in a smaller container, mix sour cream, egg, sugar, vanilla and flour. Be careful with vanillin, if you buy something different from what I have in the photo, then it’s better to add it on the tip of a knife, because I myself already spoiled the cream once, it became very bitter. At the moment I choose vanilla sugar, with it there is no such problem.

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

How to check that your cream is ready? If you draw a strip with a spoon, then the cream will not flow back. As in the photo. (After many trials with 20% sour cream, I’ll say that not everyone has such a density of the finished cream. If the trace of a finger drawn over a spoon with cream does not numb, then the cream is ready!)

Then, beat our butter and, gently, spoonful add our cooled cream to it, without ceasing to beat.

We beat everything until fluffy.

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

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 nozzles. I put it in the layer of the cake. Together with it, he gave the vanilla biscuit a very delicate taste.

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

In conclusion, I want to say that this is a great alternative to cream cheese, I know many people, especially older people, who cannot understand the taste of cream cheese. And this cream just tastes creamy.

This portion of the cream is enough for me to layer a cake with a diameter of 18 or to level a cake of 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 insanely delicious! I advise everyone to try. You can find the recipe for these cupcakes here - Carrot Cupcakes.

Good appetite.

I associate cream ice cream with delicious ice cream, which I simply adored as a child. Its delicate, creamy taste is reminiscent of melted ice cream.

Prepare the cream with a margin, because, having tried it, it will be difficult for you to stop at one or two spoons. My recipe with a photo of ice cream for a cake will help you cook it “perfectly” the first time.

Cream Plombir Recipe

Kitchen Scales; mixer; whisk; bowls; a saucepan with a thick bottom (stewpan); a spoon.

Ingredients

How to choose the right products

For cream, choose fresh, high-quality milk - both pasteurized and sterilized. Suitable fat content of 2.5% and above. If you are not sure that milk will not curdle when boiled, pour some of it into a saucepan and boil.
Buy cream with the highest fat content, 30-33%. Always look at the composition of the product - there should not be any thickeners and vegetable fats, only milk. Cream with a lower fat content will not whip into cream, so it's better not to risk it.
Vanillin in the recipe can be replaced with a bag of vanilla sugar.

Important! Do not replace corn starch with potato starch.

Step by step cooking

Recipe video

All the nuances of the cream ice cream recipe for the cake are shown in this video. After watching it, you will definitely succeed!

To whip the cream quickly and well, pour it into a bowl and place it in the freezer for 10-15 minutes.
The oil should be at room temperature.
If you want to be sure that the cream does not burn, cook it in a water bath.

Use cases

Creamy ice cream is most often prepared for such a cake, so. Delicious "Spartak" and. Can be used for everyone's favorite cake recipe and even a super popular one.
If you cook with ice cream, it will simply melt in your mouth.
Ice cream on cream has a very delicate texture, so for leveling and decorating the cake, it is better to choose some other cream, for example, or ice cream on sour cream.

Whatever version of ice cream you prepare - on cream, sour cream or custard, the result will surely please you

cream ice cream recipe with sour cream

In my city, unfortunately, there is not always fat cream on sale. So sometimes I replace them with sour cream. It also turns out very tasty. This cream is versatile, tasty and quite economical. Suitable for greasing cakes, decorating cakes and cupcakes, for filling eclairs.

Cooking time: 30 minutes.
Servings: 4.
Kitchen appliances and inventory: Kitchen Scales; mixer; whisk; bowls; pan; a spoon; food film.

Ingredients

Step by step cooking

Recipe video

This video shows in detail how to make ice cream for a cake on sour cream. After watching, I am sure you will want to immediately get down to business and cook some kind of cake.

Did you know? The recipe for chocolate cream ice cream is just as simple. At the first stage of cooking, add 2-3 tablespoons of sifted cocoa along with flour. I will be very glad if you like my recipes and you will cook according to them. For which cakes do you use these delicious creams? Write in the comments about your experiments. Inspiration to you and success!

The consistency of the cream is homogeneous and smooth, and the taste is delicate, with a slight sour cream sourness. It keeps its shape well, is stable, does not float and does not wind for a long time. Suitable for layers of cakes, as well as for decorating cakes and cupcakes. Another plus of the recipe is ice cream on sour cream at a cost lower than on cream or cream cheese. Yes, and it is prepared in an elementary way, it is almost impossible to spoil it.

The preparation of the cream is divided into two stages: first you need to brew the base of sour cream, eggs, sugar and flour, and then combine with whipped butter. You will need a pack of good sour cream - you can use store-bought or rustic, 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

How to make Cream Plombir

Pour sour cream into a deep bowl (heat-resistant), add sugar and vanilla sugar, beat in a large egg and immediately add flour. Products can be taken immediately from the refrigerator. Sweet tooth can increase the amount of granulated sugar to 130-150 g. If you use 110 g, then 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.

We put 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.

We boil the sour cream mass in a water bath, constantly stirring 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 line, as in the photo. Cool the custard mass to room temperature. So that it does not wind up, you need to either mix it often or tighten 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 get it out of the refrigerator in advance so that it has time to soften to room temperature. Never melt the butter! It should soften naturally.

Beat the butter for 3-4 minutes until fluffy. Then add 1 tablespoon of custard sour cream to the bowl, which has already cooled down. Beat continuously with a mixer.

When you enter the entire custard mass, the cream will turn out to be lush and homogeneous. We send the bowl to the refrigerator for 1 hour. As it cools, the cream will become more stable and easier to work with.

We shift the ice cream into a sleeve and use it for a layer of cakes and decorating confectionery. It is quite dense, perfectly holds its shape. 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, tint with dyes. Happy culinary experiments!