The easiest cake cream to digest. Custard honey cream

Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500ml milk
200gr. Sahara
1 hour spoon vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, stir. Put the resulting mass on fire and cook until thick. Ready!

Products:

Butter pack - 200 gr
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, if desired, you can without it.

How to cook:

First, take a pot with the thickest bottom. It must be dry. Break four eggs into it. Mix them with sugar. Turn on the fire and start heating. Stir constantly, do not move away from the stove. You will get a thick mass. Remove from the fire and put on the table. stir the mass, wait for it to cool down. Whip the butter in a bowl with the powder. Adding egg mixture to oil. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
Continuing to beat, gradually add egg yolks.
For flavoring, add vanillin or another spice, or 30-50 gr. liquor.

Products:

1 can of condensed milk
1 pack of butter

How to cook:

Beat butter and condensed milk until smooth. The oil must be room temperature. Refrigerate the cream.

Products:

1/2 cup milk
1 st. l. semolina
1 tsp Sahara
1/2 tsp butter
1 yolk
1 tsp vanilla sugar

How to cook:

Boil milk with vanilla sugar. mix semolina with a little water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until a fluffy homogeneous mass. Add to it semolina in small portions, constantly whisking it with a whisk so that the cream is lush and light.

6. Cream cheese "Mascarpone"

Try it! Cooking is very easy, fast, inexpensive.

Products:

Cottage cheese (in a pack 18%) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mass at low speed until creamy.
Mascarpone cream cheese is ready to use!

7. " Custard»

Products:

2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour

How to cook:

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.

Custard can be used for eclairs or other pastries, cakes, Easter cakes.

8. Butter cream "Five minutes"

The cream is made so simply and quickly, but it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, you can also 200, more softer cream it turns out less greasy!)
Vanillin - 1 sachet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous, pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream starts to whip, so beat as much until it whips, and it’s better at the lowest speed. Neither in combines nor with a blender, as experience has shown, the cream does not whip, so if there is no mixer, then beat it with a hand whisk or whatever suits you)
The cream turns out to be lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!

Using a simple recipe, you can make a cake cream that is suitable for home and holiday baking. There are many cooking methods, you just have to choose.

A simple cream cake is prepared from egg whites

Ingredients

chicken eggs 2 pieces) Granulated sugar 150 grams Water 50 grams Vanillin 1 pinch Lemon juice 1 tsp

Servings: 1
Cooking time: 20 minutes

The easiest cake cream

An airy protein mixture is often used for spreading cakes and as a filling for tubules.

Cooking method:

Make syrup from sugar and water.
Stir the mixture so that the syrup does not burn. When it boils, reduce the fire.
Check the readiness of the syrup. Drop a little mixture from a spoon into cold water, if it is solid, then the syrup is ready.
Separate the whites from the yolks and beat with a mixer until firm foam.
Pour the hot syrup into the egg whites in a thin stream.
Beat the mass until it becomes airy.

Ready protein mass use immediately, otherwise it quickly freezes.

Simple cream cake with condensed milk

Ingredients:

Condensed milk - 100 gr;
Creamy margarine - 200 gr;
Egg yolks - 2 pcs;
Vanilla - a pinch;
Liqueur - 2 tsp

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with a mixer. At the end of cooking, add vanilla and liqueur for flavor.

Recipe for a simple cream for semolina cake

Products for cooking:

Milk - 0.5 stack;
Semolina - 1 tbsp. l;
Sugar - 1 tsp;
Margarine - 1.5 tsp;
Egg yolk - 1 pc;
Vanillin - a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Mix the prepared semolina porridge with the butter mass. Beat with a mixer until fluffy.

Simple buttercream cake

A simple cake cream at home can be made from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of a more delicate consistency.

Sweet butter - 250 gr;
Milk - 100 gr;
Powdered sugar - 1 stack;
Vanilla sugar - 1 packet.

Take the oil out of the refrigerator ahead of time. Bring milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whipping time from 3 to 5 minutes.

The finished mass is tender, airy and with a slight aroma of vanilla. It is used for cakes, cakes and rolls.

These simple recipes should be in the piggy bank of every housewife. Based on them, you can prepare Not regular cream, adding to it food coloring, nuts or coconut flakes.

Any pastry cream made by mixing, beating, and sometimes boiling. As a rule, creams are sweet, delicate taste and high calorie content. Due to their splendor and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts famous confectioners France, England, Italy have already developed recipes classic creams for the cake. Confectioners such as the Austrian chef Franz Sacher, the Bavarian confectioner Johann Konrad Vogel, the Hungarian master Jozsef Dobos and others have made their contribution to the recipe of the creams. This material outlines the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.

meringue italian

Italian meringue is essentially a protein custard made from egg whites, sugar, water, and salt. This cream keeps its shape perfectly and is widely used to create mousses, decor confectionery, as well as a separate dish.

To prepare a protein cream, you need to take the chilled proteins of 2 eggs, a pinch of salt, 40 ml cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium fire. At the same time, you need to start the process of whipping proteins with salt. After boiling the syrup for 5 minutes, it should be slightly cooled, and pour into the whites whipped to stiff peaks in a thin stream, continuing the whipping process, for another four minutes. All, Italian meringue ready!

Cream classic custard

Custard-type cream turns out to be medium in density, suitable for Napoleon and Honey cakes, it can also be used to grease any sand cakes, fill tubes, eclairs.

To cook custard, you need to take 500 gr. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then mix in the vanilla and flour. Next, the mass is diluted with cool milk, and mixed well, until completely homogeneous. Now bring the cream to a boil over medium heat. Interfere custard mass should be constantly so that it does not curl up. After boiling, it is cooled, if necessary, beat again.

Custard recipe video:

Bavarian cream

The Bavarian cream is more like not an ordinary cream, but the most delicate mousse. For centuries it has been served as festive dessert in many countries of the world. The components of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berries, chocolate, liquor, rum, coffee and other ingredients can serve as optional additives.

The recipe for Bavarian cream is simple. First you need to prepare a custard from two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next, you need to pour 20 gr. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Once cooled down, stir it into the hot custard. Now whipping cream 33% fat, they will need 500 ml. Whipped cream is mixed into the creamy mass, and it is poured into molds and cooled for four hours.

Cream "Tiramisu"

This cream is usually used for cooking famous dessert"Tiramisu" ( tender mass grease layered Savoyardi cookies) and to create an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. granulated sugar, vanillin. Chilled egg whites are whipped into a strong foam, yolks are whipped into foam with vanilla and sugar. Cheese, mashed with a spatula, is carefully whipped with yolks, then whites interfere with the cream.

Whipped cream

Whipped cream is a very simple, but for many, the most delicious cream. Its application is very wide - from decor to the manufacture of ice cream, mousses and other desserts. Only very heavy cream is suitable for whipping - from 30% fat. The main rule for their successful whipping is that everything should be very cold, including the whisk, dishes and the cream itself. Beat them gradually, starting from the minimum speed. High-quality cream will whip very quickly, it will take 5-7 minutes. If desired, you can add powdered sugar.

creamy cream

Butter cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.

To prepare the cream, you need to take 250 gr. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: the boiled milk must be cooled to a warm state, add all the ingredients to it, except for the butter, beat well, and warm for 5 minutes over low heat, whisking. In a slightly cooled mixture, gently add the butter, continuing to beat the cream.

Protein cream

Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare a protein mass in just ten minutes.

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, to peaks, and pour moderately hot syrup into the foam in a thin stream. Finished mass you can decorate cakes, fill tubules and baskets.

Cooking process protein cream you can watch the video:

curd cream

Cottage cheese cream is no less versatile, it is suitable both for decoration and for filling dough sweets. To prepare it, you need to take 200 gr. butter, 400 gr. cottage cheese, 150 gr. granulated sugar, vanilla. Cottage cheese should be rubbed through a sieve, and softened butter should be beaten with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.

sour cream

Cream of sour cream type is less greasy and dense than cottage cheese and butter creams. Its recipe requires the use of exceptionally fresh and sufficient thick sour cream, the ideal fat content is 30%.

To prepare sour cream, you need to beat a glass of chilled sour cream with a whisk. Beating the mass is best by placing the container in another, larger, filled with cold water with ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Oil cream

Butter cream, like cream, is intended for decoration. To prepare it, you need to beat 200 gr. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Add condensed milk to the oil gradually, spoon by spoon. Ready cream can be enriched by adding a spoonful of liquor, cognac, berry syrup to it.

It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!

Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets of creating birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!

By focusing on taste qualities dessert, do not forget about the design. An integral part of creation another masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the "head of the holiday", and finally arrange all the cherries on the cake.

Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who does simple cakes delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different kinds creams for decorating the cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a compilation the finest subtleties and technologies. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic version.

Oil

His classic recipe quite simple in execution and accessible to novice housewives. You can even make figurines different forms. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!

Butter 82.5% - 400 g;
Powdered sugar - 400 g;
Milk - 100 ml.

1. Soften the prepared butter with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.

Egg whites - 5 pcs.;
Powdered sugar - 400 g;
Lemon juice - 5 ml.

1. Beat the prepared proteins, they should be at room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Here are some tips for making the right custard:

only fresh milk with sufficient fat content, about 3-3.5%;
flour of the highest grade;
if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
density can be adjusted by the amount of flour;
having a neutral taste, goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk 500 ml;
Flour 120 g;
Powdered sugar 230 g;
Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out thick homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which cannot be stopped until fully prepared cream.
7. Put the semi-finished cream on very slow fire.
8. Stir until formed desired consistency.
10. Add chopped butter, vanilla sugar to it.

Creamy

To prepare the perfect butter cream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!

Cream with a fat content of 33-35% - 400 ml;
Powdered sugar - 150 g;
Citric acid - 2 g.

1. Chill the cream ahead of time. Next, beat thoroughly until a fluffy foam is formed.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.

By the way, such a buttercream will be great option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you simple recipe magic cream! He will become the best option for impregnation sponge cake, while also relevant for decoration!

Butter - 150 g;
Sour cream - 150 g;
Powdered sugar - 100 g.

1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!

Cream Charlotte

It is refined, thin and delicate. There are plenty of decoration options too! It can be made from holiday roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

Egg yolks - 5 pcs.;
Powdered sugar - 200 g;
Milk - 150 ml;
Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Rub the egg yolks well.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.

It turns out luxurious air cream with glitter! Therefore, it is used quite often when decorating cakes and impregnating them!

Chocolate

This option is similar to frosting. Also thick and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate - 200 g;
Confectionery cream - 120 ml;
Powdered sugar - 70 g.

1. Heat cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.

Chocolate boom is guaranteed!

Cream Cheese

It is made from mascarpone or other curd cheese. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.

Cream with a fat content of 35% - 100 ml;
Cheese - 250 g;
Powdered sugar - 50 g.

1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up necessary inventory, tools, and go ahead - conquer the sweet peaks!

Hurry up and share in the comments which recipe you have chosen for yourself!

Cream, prepared at home, is able to emphasize the taste of baking, be it biscuit cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Others are adding simple ingredients- for density and structure - gelatin, flavors - to give taste, natural dyes- for an attractive and bright look.

With cream home cake you can not only decorate, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.

Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. In the absence of a culinary bag, it can be made from baking paper or a clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.

Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when mixing sour cream and heavy cream the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate the inner cakes, decorate the top layer home baking, for filling baskets and tubules.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy - creamy taste, light and delicate in texture, high nutritional value And light taste. Great for impregnation and decoration biscuit dough, but not combined with puff and sand dough. Shelf life in the refrigerator is up to 32 hours.

Butter cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Preparation of cream for decorating and impregnating homemade cakes:

Based classic cream for a cake, you can experiment by adding to the mass additional ingredients to get a denser or vice versa light consistency, or to give the mass a new spicy taste. original and interesting recipes cream for home baking.

Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be at room temperature.

Ingredients:

Butter packaging;
A sachet of vanilla powder;
100 ml. milk or light cream;
3 art. spoons of powdered sugar.

Butter cream preparation:

Bring milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
Butter cut into small pieces, add to liquid ingredients and beat thoroughly with a mixer until the mass thickens.
Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake prepared with fresh or canned fruit and berries, chocolate chips.

Ingredients:

Sugar - 1 glass;
Vanillin sachet;
Cottage cheese - 500 gr.;
A little fat cream - 100 ml .;
Butter - 200g.

Cream preparation:

Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
Pour sugar into a blender and vanilla powder, add chopped chilled butter. Add cottage cheese and beat until smooth.
You can adjust the density and lightness of the cream by adding cream.
To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.

The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

Chicken eggs - 3 pcs.;
3 lemons or 5 limes;
Sugar sand - 150 gr.;
Butter - 100g.

Cream preparation:

Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
Transfer the zest from a small saucepan, add sugar and mix the mass.
Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.