How to decorate a sponge cake with butter cream. Sponge cake with butter cream and berries

20 min

284 kcal

4/5 (4)

There are a huge number of good recipes for a wide variety of incredibly delicious sponge cakes. But what gives them such diversity? Of course, the cream with which you soak the cakes. It gives this or that taste and creates the mood for your cake. At its core, cream is an elegant, fluffy mass that is prepared by whipping various products, such as cream, sugar, depending on the composition. They coat sponge cakes with it and decorate cakes.
Today I will show you nine of the most common, easy to prepare. biscuit cream recipes, and you will determine which cream is better and more suitable for layering your next sponge cake or coating a pie.
All recipes are different in composition, and each of them exists in several, or even dozens of variants. I will offer you the simplest and most universal ones. If you are not going to use the prepared cream right away, store it for no more than two to three days in the refrigerator, as this fancy product spoils very quickly.

Chocolate cream recipe

Liter saucepan, bowl, whisk or mixer.

The recipe for this chocolate cream with condensed milk is as simple as day, and at the same time terribly tasty. At this link you can also read another option on how to prepare—chocolate cream for cake—. I would like to warn everyone who is scrupulous about watching their figure, the cream contains a large number of calories.

To properly prepare chocolate cream according to my recipe, choose only high-quality condensed milk. You will need the yolk of a fresh chicken egg; remove the butter from the refrigerator ahead of time, it should be soft.

Banana cream for sponge cake

It will take time: 10 minutes
You will get servings: 6-7 (one small cake)
To prepare the cream you will need: bowl for mixing ingredients, blender.

• 2 medium bananas;
• 350 grams of sour cream;

• 4 tablespoons of powdered sugar;
• teaspoon of lemon juice.

Another easy-to-prepare biscuit cream is banana cream with sour cream. Sponge cake with banana cream is one of my child's favorites. I think it's perfect for children's parties and more. Read here how to cook banana cream for cake, another of our original recipes.

Let's start cooking, remember that the sour cream for the cream should be chilled, fresh from the refrigerator.

Curd cream for sponge cake

It will take time: 20 minutes
You will get servings: 12 (1 cake)
To prepare the cream you will need: the desire to prepare a miracle cream, a bowl for mixing ingredients, a blender, a sieve (if you prefer to grind the curd lumps by grinding, if not, then you can do without).

• 450 grams of fat cottage cheese;
• 1 stick of butter;

• 150 grams of sugar;
• vanilla sugar – 1 teaspoon.

To prepare curd-banana cream for a sponge cake, add one medium-sized banana, peeled and turned into a paste in a blender, to our recipe and beat.
Follow this link to read our other simple cooking method—curd cream for cake—.

Sour cream recipes

Sour cream custard

It will take time: 30 minutes
You will get servings: 10 (medium sized cake)

• 250 grams of sour cream with a high percentage of fat;
• half a glass of sugar (100 g);
• 200 grams of butter;

• a few tablespoons of flour;
• a bag of vanilla sugar;
• one chicken egg.

Cream sour cream with condensed milk

It will take time: 15-20 minutes
You will get servings: 10 (medium cake)
Kitchenware: a ladle for kneading and cooking cream, a whisk, a bowl for mixing ingredients.

• 400 grams of high or medium fat sour cream;
• a third of a can of condensed milk;

• a tablespoon of skate;
• a tablespoon of lemon juice.

If you decide to make delicious sour cream for a sponge cake, then use full-fat sour cream. Another condition is that it must be cold. I will tell you how easy it is to prepare two types of sour cream for a cake made from sponge dough: sour cream custard and sour cream with condensed milk.
The first one, sour cream and custard- This is a very thick cream, it is used when you need to coat thick cakes. The cream will not fail under their weight. Custard sour cream must be used immediately after preparation, otherwise you will not be able to work with it.
Second, cream for sponge cake made from sour cream and condensed milk, on the contrary, is liquid. It is used to soak dry, not very thick biscuit cakes. Here you will read how to cook. Please note that the oil for the first and second creams should be soft.
The most delicious sour cream custard For sponge cake it is prepared as follows:

Preparing sour cream for sponge cake with condensed milk. The entire process of preparing this cream consists of continuously whipping sour cream with the remaining ingredients.

Sour cream for sponge cake is also prepared with gelatin; read here another recipe of ours, how you can simply prepare it and, in fact, make it entirely yourself.

Condensed milk cream for biscuit

15 minutes
You will get servings: 6-7 (small cake)
Kitchen utensils: a bowl for mixing cream ingredients, a mixer or a whisk

• can of condensed milk;
• 200 grams of butter;
• a packet of vanilla sugar.

To properly prepare condensed milk cream for sponge cakes at home, buy condensed milk of exceptionally excellent quality. The second condition: remove both the condensed milk and butter from the refrigerator in advance, because they should be at room temperature, the butter should be soft.

This is probably the simplest cream for a sponge cake, and anyone can prepare it if desired. You just need to work a little with the mixer. If desired, add a little lemon zest or a spoonful of your favorite liqueur.

How else can you prepare and, read by following this link.

Butter cream for sponge cake

It will take time to prepare: 30 minutes
You will get servings: 12 (1 cake)
Kitchen utensils: a ladle for making syrup, a bowl for mixing cream components,
mixer.

• 300 grams of butter;
• one and a half glasses of sugar;
• half a glass of heavy cream;

• 2 tablespoons skate;
• a packet of vanilla sugar.

This version of buttercream is very tasty and ideal for sponge cake. It holds its shape perfectly. It is convenient for them to coat the cakes and make a layer between the cakes, as well as form the top layer of the cake, because our butter cream will not spread. It should turn out thick and fluffy at the same time. As usual, prepare the butter in advance, it should be soft. We will prepare butter cream based on cream syrup with cognac.

Lemon cream for sponge cake

It will take time to prepare: 30 minutes
You will get servings: 12 (1 cake)
Kitchenware: grater, liter saucepan or ladle, bowl, mixer or whisk

• two medium lemons;
• two eggs;
• half a glass of sugar;

• 50 grams of fatty plums. oils;
• a packet of vanilla sugar.

Now I’ll tell you how to make awesome lemon cream for a sponge cake.
This is a variation on the theme of the classic English lemon dessert, but there is not a lot of sugar and little butter, so the cream is relatively low in calories and gives the biscuit a delicate sourness.

Here you can read another recipe on how to cook.

Recipes for making cream and other confectionery decorations

buttercream for cake decoration

400 g

20 min

370 kcal

5 /5 (6 )

Knowing different ways to decorate homemade baked goods is no less important than baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is butter cream with condensed milk. I use this recipe very often because it saves a lot of time and the sweets turn out light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.

Butter cream with condensed milk for cake decoration

I really liked this recipe for the reason that it is very easy to implement at home, and the ingredients can be found in absolutely any store. To prepare the cream you need a minimum of time and a small amount of equipment. Let's look at how to make butter cream with condensed milk with your own hands.

1 tablespoon, 1 tall metal bowl (0.5 l), mixer with cream attachment, food coloring, vanilla.

Required Products

To make standard buttercream you only need 2 ingredients:

Choose butter with a fat content of at least 72.5%; high-quality butter with a fat content of 82% would be ideal.

How to make butter cream with condensed milk: step-by-step recipe

Now let's talk about the buttercream recipe for decorating the cake. To make it easier to remember, let's break everything down into successive stages.

The main indicator of the quality of condensed milk is the percentage of fat, which should be no lower than 8.5% and no higher than 26.5%.

This completes the preparation of the cream, but it is worth considering a few points.

If the cream begins to separate (this can happen if you beat it for a very long time), it needs to be reheated and whipped again.

French buttercream

French butter custard differs from the one described above in that we will use more ingredients for preparation, but the preparation itself is not complicated. This decoration can be used not only for the “crown” of the cake, but also for soaking the cake layers, so it can be considered a universal filler.

Inventory and kitchen appliances: tall plastic bowl (1 L), measuring cup, mixer, small heavy-bottomed frying pan, silicone brush.

Required Products

• egg yolks (6 pcs.);
• water (100 ml);
• sugar (150 g);
• butter (360 g);
• vanillin (1 package).

How to make French buttercream: step-by-step recipe

Let's move on to the step-by-step preparation of French buttercream according to the recipe.

Do not stir the syrup.

Then increase the heat and continue removing the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a saucepan with cold water.

This completes the preparation of the cream; you can see the option for decorating the cake with French buttercream in the photo below.

It was in France that meringues, creams, caramels, jellies and biscuits first appeared, without which modern cakes are impossible.

We figured out how to make buttercream for cake decoration. Now let's look at the intricacies of preparation so that you get a cream of the desired consistency and color.

Let's start with the dyes for the cream. In fact, if you are impregnating the cakes, then there is no point in adding dye. If you are going to decorate the crown with roses or make a colored inscription, then prepare a small part of the cream separately and gradually add dye at the end while churning. Firstly, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream at the desired consistency after applying it to the cake, you should keep the sweet dish in the refrigerator and only take it out a few minutes before serving. Since room temperature can make the cream softer, your “crafts” on the cake crown may simply bleed. This is especially true when the cream was initially slightly liquid.

What to do if you don’t have a mixer on your farm? Custard buttercream for decorating a cake can also be whipped using a whisk, but you will need a lot more time and effort. If you try hard, the result will be identical to the work of a mixer. After all, many cream recipes were invented long before the invention of the mixer.

If you want to make a delicious sponge cake with cream, you will definitely like this recipe. Airy sponge cake with butter cream and fruit - what could be simpler and better than the classic beloved by many!

Ingredients:

For the biscuit(for a mold with a diameter of 24 cm):

• 9 eggs (from the refrigerator)
• 1.5 tbsp. Sahara
• 1.5 tbsp. flour
• pinch of salt
• vegetable oil for lubricating the mold

For cream:

• 300 gr. butter room temperature
• 1 ¼ cups (200 grams) powdered sugar
• 125 ml. pasteurized milk (better) or boiled and cooled
• 1 sachet vanilla sugar

For decoration:

• 1 jar canned peaches or other fruits or berries (820 g total weight, 470 g fruit)
• 100 gr. biscuits for crumbs (or chopped nuts, grated chocolate, almonds, coconut flakes) - optional
• 1 tbsp. l. without a slide of instant gelatin

Preparation:

1. We bake a sponge cake from 9 eggs as described in the photo recipe. Approximate baking time is 40-50 minutes. Remove the cooled biscuit from the mold. You can leave it on the wire rack until the next day, this will make it easier to cut into cakes. But you can cut it immediately after it has completely cooled.
   
2. If you want to sprinkle the sides of the cake with crumbs, cut off the top of the sponge cake in a thin layer and dry it in the oven. Grind in a blender (not too finely) or put into a bag and grind with a rolling pin or a wooden chop mallet. To make more crumbs, you can grind biscuit cookies in the same way.
   
3. Divide the sponge cake into 2 or 3 layers (depending on how much buttercream you like in the cake), cutting lengthwise. I first cut the biscuit in a circle with a knife, and then “finish it” with a thread, inserting it into the cut.
   
4. Preparing buttercream for sponge cake. I used . Combine soft butter, powdered sugar, ground vanilla sugar and milk in a saucepan and beat with a whisk or mixer at low speed until the buttercream becomes homogeneous, fluffy and shiny. When whipping with a mixer, it takes 4-5 minutes.
   
5. Place the peaches in a colander and let the syrup drain. Pour out ½ cup of syrup and leave it for making jelly. We soak the cakes with the remaining syrup using a silicone brush or pouring liquid over them little by little from a spoon. Let the cakes soak for 10 minutes.
6. Let's start assembling the cake. We place the first cake on a dish; you can put strips of paper around the edges so that the dish remains clean. Grease the cake with cream. I apply the cream in a layer that is not too thick so that the flavor of the buttercream does not dominate.
   
7. Place the second cake layer on top, already soaked in syrup. We also grease it with butter cream. If you cut the sponge cake into 3 layers, apply cream to the 3rd layer. Grease the sides of the cake with cream, leaving a little cream for decoration.
   
8. We cut the peaches into thin slices, lay out a pattern from these slices on the surface of the cake, leaving a small indent along the edge for a border of cream.
   
9. From 1/2 cup of peach syrup and gelatin, prepare clear sweet jelly according to the instructions on the package (preparation differs depending on the type of gelatin). Using a silicone brush, cover the peaches with a thin layer of cooled jelly - it will be easier to cut the cake. Place the cake in the refrigerator until the jelly hardens.
10. Sprinkle the sides of the cake with biscuit crumbs or chopped nuts, almond petals, grated chocolate, and coconut.
11. Using a pastry syringe, bag or cornet, make a border from the remaining buttercream. I made a border of stars, placing them next to each other in the form of a closed chain. The decoration is simple but effective.
12. Carefully remove the strips of paper from the dish and put the cake in the refrigerator to soak overnight.
    
13. Serve sponge cake with cream and fruit.
    

The butter version of cake creams is the easiest to prepare and does not require long preparation or special culinary skills. That is why it is most often used for layering cake layers and for decorating the cake - drawings, figures, sides.

A delicious cream with a dense consistency is made from butter and condensed milk. It is used in cakes made from a sponge or shortbread base, to form butter decorations, and in sour cream desserts. This layer is rightfully considered the easiest to prepare.

Ingredients:

1. Condensed milk – 1 can.
2. Butter – 200–220 grams.

Cooking process:

1. Condensed milk can be boiled or used raw. Cooking will take at least 2 hours, and the cream in this case will be denser.
2. Soften the butter and chop into cubes.
3. Beat it with a mixer until white and increasing.
4. Add condensed milk one spoon at a time and beat one more time.
5. The finished mass must be stored in the refrigerator, otherwise the butter in its composition may melt.

Protein-butter cream for cake

The cream based on butter and whipped egg whites comes out porous, airy and very soft. It would be optimal to use it in a biscuit base or for filling custards. When decorating desserts, they form borders, “close” the sides, and lay out inscriptions and drawings using a pastry syringe.

Ingredients:

1. A glass full of sugar.
2. 4 chilled egg whites.
3. Powdered sugar – 150 grams.
4. Half a teaspoon of citric acid.
5. Vanilla - one package.
6. Butter – 320 grams.

Cooking process:

1. Separate the whites and pour them into a saucepan with a thick bottom.
2. Add sugar and simply stir with a spoon.
3. Place the mixture in a water bath so that the bottom of the saucepan does not touch the boiling water. Stir the egg whites constantly to prevent them from overheating and curdling.
4. Remove the mixture from the heat when all the sugar grains have completely dissolved. You can check readiness by rubbing a drop of the protein mixture between your fingers.
5. Beat the mixture until stiff peaks form (approximately 10–15 minutes).
6. At the end, add a little citric acid.
7. Add a small cube of very soft (but not melted) butter to the whipped mass.
8. As a result, grooves from the corollas should remain on the surface, and the mass should gradually thicken and turn white.
9. At the very end, add sifted powdered sugar to stabilize the consistency. It holds its shape perfectly and can be used to decorate the finished product.

Butter cream for sponge cake

Airy sponge cakes go well with heavy buttercream. It holds its shape, does not spread, and hardens in the refrigerator and gives the finished cake integrity. One such butter cream can be used both as a layer and for decoration.

Ingredients:

1. Sifted powdered sugar - one glass.
2. Vanilla - one package.
3. Soft butter - one pack.
4. Cocoa powder - about 25 grams.

Cooking process:

1. Mix sugar with cocoa so that there are no lumps in the cream.
2. Let the oil sit at room temperature for about 1 hour.
3. Then chop it into pieces and place in a mixer bowl.
4. Beat until it pales, but do not overdo it - the butter tends to separate.
5. Add vanilla and chocolate sugar and beat for a few more minutes.
6. You can immediately coat the biscuit base with the finished mixture.

Sour cream and butter cream for cake

This cream turns out to be quite liquid, especially if sour cream with a fat content of 15–20% is used. If, according to the recipe, the layer for the cakes should keep its shape and not be absorbed, you need to take the fattest sour cream and additionally strain it on a sieve to remove excess whey.

Ingredients:

1. Sour cream – 300 grams.
2. Butter – 2/3 pack.
3. Powdered sugar – 150 grams.

Cooking process:

1. Soften the butter, chop it as finely as possible with a knife and transfer it to a mixing bowl.
2. Sift the powder. You can mix it with vanilla sugar if you wish.
3. Beat the butter until it turns white and slightly increases in volume.
4. Then add sour cream one spoon at a time and, at the very end, powder (with vanilla).
5. The cream is ready. You can layer the cake.

Chocolate buttercream for cake

Suitable for light cakes or with the addition of cocoa. Cocoa or melted chocolate is also added to the cream itself, and if desired, you can use the most bitter, milk, or even white. Chocolate buttercream can replace frosting for topping a cake.

Ingredients:

1. 150 grams of powdered sugar.
2. 120 grams of butter.
3. One egg.
4. 15 grams of cocoa powder (or 50 grams of melted chocolate).
5. 5 grams of vanilla.
6. Ice water - 15 milliliters.

Cooking process:

1. Soft butter must be quickly whipped until fluffy. Continuing to beat, pour in the egg without separating the whites.
2. Add the powder little by little and mix thoroughly.
3. Pour cocoa powder and vanilla into very cold water and shake.
4. Pour into the oil mixture in a stream.
5. If you are using natural chocolate, melt it in a water bath, cool slightly and pour it down the side into the butter.
6. The finished cream hardens in the cold and takes shape.

Video gallery

Prepare the biscuit dough. In a deep container, whisk 4 eggs, 3 yolks, sugar and heat in a water bath until warm. Pour into a blender bowl and blend until fluffy, at least 15 minutes. Add vanilla extract at the end. Sift the flour and pour it into the dough in parts, mix very carefully, preferably with a spatula, but if you cannot mix without forming lumps, then you can do this in a blender at the lowest speed, but quickly. Melt the butter until liquid, add 2-3 tbsp. dough, mix and pour back into the dough, mix gently with a spatula.

Grease the multicooker bowl with butter and pour the dough into it. Bake in the “Baking” mode for 50 minutes, turn off the “Warming” mode, wait 10 minutes and open the multicooker. Carefully turn the cake out onto a wire rack and cool completely. The sponge cake turns out fluffy and tall, about 8-9cm.

While the sponge cake is “resting”, prepare the impregnation for the cakes. To do this, mix sugar with water, bring to a boil, reduce heat and simmer until slightly yellow and transparent, add rum extract and cool completely. Prepare butter cream. Beat the butter, softened in advance at room temperature, until fluffy and add sifted powdered sugar in parts. Beat at high speed until fluffy and smooth. Cool the cream a little.

Cut the sponge cake into 3 or 4 thin layers. Pour the impregnation over each cake and grease it with cream. Assemble the cake and generously coat the top with cream. Transfer to a main dish or tray. Place in the refrigerator for 30 minutes.