Which cream is best for sponge cake? Cream for biscuit made from condensed milk and butter

12 best recipes biscuit cream

Success sponge cake depends not only on how good the biscuit itself is. The cream for the sponge cake plays an important role. It is the filling that will make your cake exquisite, delicate, unique, and it will add an accent to the entire biscuit. By the way, you can bake sponge cakes yourself (in this case the cake will turn out much tastier), or you can buy ready-made ones. Now I want to tell you what kind of creams I prepare for sponge cake.

Protein cream for sponge cake

Ingredients:

10 egg whites
2 tbsp. Sahara
2 tbsp. condensed milk
20 gr. gelatin
1 tsp vanilla
150 ml. water

This is one of my favorite creams, it is tender, tasty and very quick to prepare. Moreover, the taste buttercream You can change it by combining it with prunes or jam. I want to tell you how to prepare butter cream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces prunes and the consistency should resemble not very dense jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place on a cake plate or large dish first cake Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, smooth the surface of the cream so that the sponge cake turns out smooth and beautiful. Decorate the cake with candied fruits or fresh fruit, sprinkle grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

Ingredients:
2 tbsp. sugar or powdered sugar
500 ml. cream 25-30% fat
3 tbsp. cocoa

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Beat until you get enough thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and most quick cream for a sponge cake that you can think of, and what’s most important is that it’s trouble-free, it almost always works out. By the way, it is also very tasty, goes great with regular and with chocolate biscuit. To cook this chocolate cream ears, it is enough to have chocolate and cream. If there is no cream, then milk and a piece will perfectly replace them. butter.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. The result is a very beautiful and delicious cream, which quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 sachet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works out, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, heated to room temperature Beat the butter with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Ingredients:
250 gr. butter
1 tbsp. Sahara
1 tbsp. milk
2 eggs
vanilla
cognac

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in Kiev cake. Let's look

Ingredients:
200 gr. butter
4 tbsp. powdered sugar
4 tbsp. condensed milk
cocoa
cognac

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Apply nut cream to the soaked sponge cakes. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually adding powdered sugar or sugar. Beat until the cream is smooth.
Spread the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Honey cake. Step by step recipe look at sour cream.

Custard for sponge cake

Ingredients:
5 eggs
1 cup sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the milk into a thin stream that has cooled to 80°C. egg mixture. Stirring continuously with a wooden spatula, heat the cream until thickened. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard. .

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10 g gelatin

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries or jam.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice. Let's look.

Coffee cream for biscuits

Coffee cream for the sponge cake is prepared according to the same procedure as vanilla cream. The only difference is that when preparing the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Add whipped cream to the cooled mixture in the same way.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly in an enamel bowl, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

P.S. With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

These dishes are worth trying

Reviews and comments:

Rita 11/15/11
The mixer was broken, and I was too lazy to beat with my hands, so I tried to whip the cream with a blender. It turned out to be creamy butter, well, really, don’t throw it away, so I spread it on the cakes. The cake turned out amazing, thanks for the recipe, but I’ll have to buy a new mixer :)

Masha 05.29.12
Prunes for the filling can be quickly ground in a blender. I pour boiling water over it for half an hour, scoop out the seeds, then squirt the pulp with water and it’s done.

Evgeniya 07.11.12
When last time I bought a cake in a store, swore that it was the last time I spent money on garbage... And I kept my word, and when I tried your cakes with... with different fillings, then now you won’t be able to lure me with any store items. Thank you!

Alena
Evgeniya, thank you for your kind words! I also really love biscuits with whipped cream, and every time I come up with something new: sometimes filled with dried apricots, sometimes with pieces canned pineapple, then I invent an original impregnation of the cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 02/28/13
I made a sponge cake with cream and cocoa cream. very tasty and turned out beautifully. Alena, you always write that sponge cakes need to be soaked. how do you do this and how much is needed for one cake?

Alena
Olya, thanks for the comment and good question.
Perfect impregnation for sponge cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 grams. I use 100-150 ml. liqueur. I really like biscuits soaked in Amaretto. If you don’t have liqueur on hand, you can take 60-70 ml. cognac, dilute it with water to make 90-100 ml. and add sugar to taste. And with this cognac syrup soak the cakes.
For non-alcoholic impregnation, you can prepare any fruit syrup. To give the biscuit coffee taste the cakes are soaked in coffee (natural with sugar). An example is Tiramisu cake. It is impossible to say the exact amount of impregnation; it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 03/18/13
Please tell me, can these creams be used to decorate the top of the cake: make sides, flowers? Do the creams hold their shape well?

Alena
Ekaterina, of the creams listed, butter cream with or without cocoa holds its shape more or less well. Custard and other forms do not hold well; they are mainly used to create a creamy layer between cakes. To make the buttercream thicker, the cream can be whipped in a blender (here it is important to prevent the formation of oil). The result is a cream that is lighter than oil, but which applies quite well when using a culinary syringe. The result is visible in my photos.

Valentina 03/25/13
The first time I prepared butter cream for a sponge cake, I was very worried about how it would rise. Everything turned out great, the guests didn’t even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 10/24/13
Good afternoon. Sorry for the stupid question, I'm just learning... Please tell me, as I understand it, the cream in buttercreams should be thick (like homemade cream), not liquid?

Alena
Good afternoon, Anastasia! The cream should be fresh and full-fat, with a fat content of at least 30%, and preferably 35%. Cooking cream with reduced fat content, which is simply added to dishes, is not suitable for cream. Also, cream that has frozen or has already developed sourness is not suitable. I buy cream at the store and always choose the freshest. Fresh cream is always liquid.
P.S. Anastasia, if you are just learning, I would advise you to first master more simple creams, for example, butter cream with condensed milk or custard.

Anastasia 10/24/13
Alena, thank you very much for your detailed answer and advice. The sponge cake will soak overnight and tomorrow I will make butter cream with condensed milk. It’s still a little scary to make creamy ones.

Alena
I'd love to hear how the cake turned out. As for the buttercream, there is nothing particularly complicated. But it’s still better to first try making the cream in a small volume, so that you can learn. And when you feel all the subtleties, then you can make cream for the cake.

Lelya 06.11.13
Biscuit is my weakness) And there is so much here different options cream that made my eyes wide open. I admit honestly, I always cook strictly as prescribed, I don’t change anything) I still don’t have enough experience for this. I liked the cream with liqueur and prunes. I'll try to make one this weekend! True, I’m wondering if it will turn out too sweet?

Alena
Lelya, the sweetness is very easy to adjust. It is enough to reduce the amount of sugar. Take 2 tbsp. sugar instead of 3 tbsp.

Anastasia 08.11.13
The Internet is finally working and I hasten to unsubscribe right away! I decided to treat myself to a delicious cake for my birthday)) I was very worried, because... I didn’t always succeed in making biscuits, and I also wanted to show off to my mother-in-law (who bakes delicious cakes)! And lo and behold!! The biscuit turned out and soaked perfectly and the buttercream with condensed milk turned out!!! In general, the cake turned out great, everyone liked it and I was very pleased! Now I will try new creams using your recipes! Thank you very much!

Alena
Anastasia, I’m very glad that both the cake and the cream turned out great. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try the cake with whipped cream, it’s absolutely a fairy tale))).

Anastasia 08.11.13
Alena, thank you very much for the advice! I'll definitely try it!

Victoria 11/25/13
I have custard It didn’t work out and it smells strange of squirrels.

Shurik 11/25/13
Victoria, bad smell from proteins can only be if the eggs are stale. It’s better not to use them at all, especially for a birthday cake.

Alena
Shurik, a very correct remark regarding the freshness of products. Eggs, especially for cream or baking, should always be checked for freshness. The easiest way is to fill a deep bowl with water and lower the egg into the water. If the egg sinks, then it is fresh. If it floats between the bottom and the surface, then it’s so-so; if it floats to the surface, then it cannot be used as food.

Lily 12/10/13
It’s great when there is such a choice of cream for sponge cakes, because most of all we love sponge cake with cream and no other. I prepared all the versions of the cream, but I didn’t get the custard one once, so now I want to carefully approach the recipe for preparing just such a cream. I always find it light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out really tasty, and the aroma was absolutely superb.

Oleg 01/03/14
My wife arranged a stomach celebration for me - she made a sponge cake with condensed milk cream. Just like when I was a kid, thank you!

Alena
Cheers, Oleg. And thanks for the review)))

Anna 01/12/14
But I didn’t see the recipe for sour cream. But this is just an excellent option for biscuit cream. For 500 gr. thick sour cream you need to take a glass of sugar and beat it. Perfectly soaks sponge cakes!

Alena
Anna, thank you, now I have a complete collection)))

Varya 01/15/14
I love sponge cakes most of all, and such a list of different delicious creams is just right. Classic cream I’m somehow already bored, so I’m taking away the recipe for vanilla cream, this is just what I need today. Thank you!

Tonya 04/20/14
I really liked the chocolate cream. I did chocolate filling for the biscuit, there was still enough to cover the cake on top. The guests were all brave, thank you!

Ksenia 06/21/14
I used buttercream for the cake. It seems to me that it is better suited for sponge cake than all the others. It turned out very tender and airy. Simply delicious!

Lidia Mitrofanovna 26.10.14
For biscuit baking, I have already tried making cream with condensed milk, custard, and butter. I liked the creamy one the most, especially with cocoa. Now I’m planning to make butter cream with nuts. I’ll write about what comes out of this and how this taste will suit the biscuit.

Alena
Lidiya Mitrofanovna, be sure to write, it’s very interesting to know your opinion about this cream.

Lidia Mitrofanovna 28.10.14
I prepared butter cream with hazelnuts (hazelnuts). The cream turned out quite tasty and piquant.

Olga 08.11.14
All recipes are good and correct. But I have 2 meringue cakes prepared by me, 2 tall sponge cakes, cut in half. Delicious, but very sweet. I would like a version of a thick, but slightly sweet and sour cream. If possible, please advise options. Thank you! I'm baking this for my golden wedding!

Alena
Olga, I would still recommend cream with cream, and to add sourness, use either prunes or jam.
You can see how to prepare cream with prunes. You can reduce the amount of sugar in whipped cream.
How to make sponge cake with cream and jam, see You can use any jam (with sourness).
You can also make buttercream with cocoa. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Compound:
butter 100 gr.
cognac 1 tbsp.
condensed milk 2 tbsp.
powdered sugar 40 gr.
Add all ingredients to softened butter and beat with a mixer until smooth.
You can make Charlotte custard, just reduce the amount of sugar. Detailed description It’s not on the site yet, I’ll post it tomorrow, I’ll be cooking it today.
Alternatively, you can try orange cream, such as in this recipe. But it is still a little dry for a sponge cake, so I would add another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. It turned out fast and delicious, thanks for the recipes!

Victoria 12/30/14
I made strawberry cream for a sponge cake using this recipe...why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely.. the cream whipped and thickened, but when I combined everything together it turned out liquid cream.. doesn’t look like cream.....the cream didn’t hold its shape, it looked like sour cream....only the cake ruined everything...

Alena
Victoria, don't panic ahead of time. Apply the cream to the cakes and place the cake in the refrigerator. Cakes with creams that contain gelatin must sit in the refrigerator for several hours for the gelatin to harden (this is well known to everyone). If you planned to decorate the cake, then butter creams are made for these purposes. And don’t worry about the sponge cakes, additional soaking will only make them more tender)))

Victoria 12/31/14
Thanks a lot!! Happy New Year to you too!! I did just that... what should I do?)) well, everything seems to have frozen.... we’ll try!! it will still be delicious.. the composition is good.... I just expected it to be airy cream.. just like in stores... well, it looks like there’s only chemicals there!))

Alena
Victoria, if you wanted to get fluffy strawberry cream, then you should have prepared it with whipped egg whites, as for the Bird's Milk cake, with only one addition: fill the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 01/06/15
And I, stupid, used to always buy ready-made cream, I was afraid that it wouldn’t work out. But as it turns out, there is nothing complicated here. I liked the custard, vanilla, and sour cream, I’ll definitely take note of the recipes.

Dasha 02/11/15
I liked the chocolate cream the most, although I tried almost all the options. Especially if you soak the cakes with liqueur, it will be just a bomb. I generally adore chocolate, so I even try to add as much of it as possible in the form of chocolate droplets to baked goods. And pour a thick layer of chocolate glaze on top of the cake. That's the kind of chocolateaholic I am)).

Rose 02/27/15
Our whole family just loves homemade cakes, good selection with cream recipes. I'll take note of a couple of new ones. I liked the cream with condensed milk the most, it has a delicate and soft creamy taste, and most importantly, it is prepared quickly and easily.

Lana 04/14/15
You can’t tell me how to color creams for cakes with natural dyes, beet juice for example. I squeezed out the juice, added it to the cream, the juice flows to the bottom.

Alena
The easiest way to color custard is with juice or jam. When the custard is almost ready, add juice or jam to it. To prevent the cream from becoming too liquid, reduce the amount of milk in it.
With butter and protein creams it is much more difficult, since butter and whipped egg whites practically do not mix with water (juice). To prevent the juice from draining, you can use gelatin, as in the case of strawberry cream, but this cream is more like marshmallow.
The best natural dye creams for cakes are chocolate or cocoa. In general, to decorate a cake, there is nothing simpler, more beautiful and healthier than nuts, candied fruits, candied or fresh fruits - two minutes and the masterpiece is ready.

Svetlana 07/06/15
In sour cream for sponge cakes it says that you need sour cream that is fatty and non-acidic, I did that and it turned out to be butter.))))) Is there a recipe for sweet butter?)))

Alena
Svetlana, sour cream is usually whipped briefly, just a couple of minutes, just so that the sugar dissolves in the sour cream.
If it turns out that you overdid it a little and whipped the butter (perhaps they sold you cream), then it’s okay. The first thing we do is express the serum. Sweet butter can be frozen and then used for baking (butter dough, shortbread dough) or for making butter cream with condensed milk.

Elena 01/28/16
Alena, hello. Question about vanilla cream. Soak gelatin with milk or water from the indicated 100 g. or is it extra liquid? Thank you

Elena 01/28/16
Thank you very much. Alena, I usually make cakes with cream: cream with cottage cheese. I would like to add something new, but I didn’t know what. I found a very interesting addition to cream from you. Thanks again.

Nadezhda 02.06.16
Alena, tell me what cream of yours can be used to level the sides of the cake? The cake itself is sponge cake with strawberries and sour cream, but the cream is liquid, it soaked the cakes well, but it can’t even out the sides...

Alena
Hope, in your case it is best to prepare sour cream with the addition of butter. It turns out more dense and allows you to level the sides of the cake. How to prepare such a cream is described in detail in the “Monastery Hut” cake (remove whey, add butter, etc.).
As an option, you can make butter cream with condensed milk or butter cream based on whipped cream. If you know how to whip cream and it turns out quite thick, then this is also a good solution. If you have little experience with cream, then opt for either the first option or butter cream.

Nadezhda 06/10/16
Alena, thank you very much for your help))) I made sour cream with added butter, it turned out great! Your site is very useful and interesting) Thanks again)

400 ml banana juice (from tetra pack)
6 plastic gelatin
100 g honey
50 g butter
a couple drops of rum essence
400 ml vegetable cream
1p. vanillin
50 gr. Sahara

Heat the juice with butter and bring honey to a boil. Remove from heat, add rum and soaked gelatin, cool until cold in the refrigerator. Whip the cream with sugar and vanilla. Combine both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give it such a taste.

1 gelatin plate = 4g. Sprinkle the bananas generously with lemon juice before placing them in the cream.

Protein custard

4 squirrels
70 ml. water
200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
To check the syrup for readiness, if you drop a drop on a plate and touch the drop with a dry finger (carefully hot) or a dry spoon and slowly lift your finger from the drop, a “string” of syrup should be drawn behind your finger, which means the syrup is ready. The main thing is to learn how to cook it correctly; if you don’t cook it enough, the cream will be liquid; if you overcook it, it will become sugary.
When cooking the syrup, carefully remove all the sugar from the sides at the very beginning.
At the same time, beat the egg whites, start beating at low speed for 1 minute, then increase the speed to maximum and beat until stiff, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and whites must be ready at the same time.
Then add the syrup into the whites in a thin stream, constantly whisking at medium speed; after adding the syrup, increase the speed to maximum and beat for another 10 minutes.
In 4-5 minutes. Add dry lime until the end of beating. acid on the tip of the knife.

It is important when cooking syrup to do it with dry hands to avoid drops of water getting into the syrup.

Coffee custard

300g butter,
2/3 cup milk,
1,5 glasses of sugar,
4 yolks left over from the meringue
1 teaspoon instant coffee

Grind the yolks with sugar, stir in 1/3 cup of milk and put on water bath or on very low heat.
Bring the remaining 1/3 cup of milk to a boil and stir in instant coffee.
Pour the coffee and milk into the egg mixture as it begins to boil and cook until thickened, stirring constantly.
Cool the mixture and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

8 yolks
1 cup sugar
3-4 table. spoons of flour
Essence optional (I used vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in some of the milk and add flour with a whisk, stir until smooth and stir in the rest of the milk. Place the saucepan on the lowest heat and stirring so as not to burn. let the cream thicken.
Do not boil under any circumstances!!!

Custard on yolks with cherries

500 ml milk
5 yolks
3/4 cup sugar
1-2 tsp. vanilla extract
2 tbsp. potato flour(starch)
1 tbsp. wheat flour
300 g butter or margarine
3 tbsp. cocoa powder
1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, whisk the milk with the yolks and sugar, add vanilla, flour and mix well with a whisk. Put on medium heat and stirring constantly, bring to a boil. Continue stirring and cook until thickened. Cool the resulting pudding.
Using a mixer, beat the butter until fluffy. Add chilled pudding and cocoa one spoon at a time. At the very end, add the cherries and stir until the cherries break up slightly.

Egg custard with cornstarch

2 glasses of milk
2 tbsp cornstarch
0.5 tbsp sugar
2 yolks
vanilla

Dilute cornstarch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Place 1.5 tbsp of milk in a small saucepan and bring to a boil.
Pour the mixture into hot milk and stir constantly over medium heat until the cream thickens. Don't boil!
Cool at low speed in the mixer.

Custard with egg

200 g butter
1 egg
1.5 tbsp. milk
1 tbsp. Sahara
1 pack vanilla sugar
1 tsp potato flour
1 tsp flour

Potato and wheat flour mix in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, and let the mixture boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon at a time, rub in the cooled milk mass, adding vanilla sugar. Place the cream in the refrigerator.

Custard without egg

1/2 cup sugar (1 cup=250 ml)
1 glass of milk
1/4 cup flour
vanilla
125 g butter or margarine

Mix sugar with flour and vanilla. We dilute with milk so that there are no lumps and cook, stirring, until thick and puffing. Cool.
Beat the butter well with a mixer until it reaches peaks and gradually, while continuing to beat, add the custard, spoonful at a time. Ready cream put it in the refrigerator.

Sea buckthorn custard

2 tbsp. flour
~4 tbsp. Sahara
2 eggs
300 ml. sea buckthorn juice diluted with water 1:1
piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour in sea buckthorn juice, stir. Stirring, bring to a boil. Remove from heat, add butter, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the sponge cake, the contents are mixed with cream). In general, in the original it is used Orange juice, but I tried to put it in a local way - it turned out delicious.

Custard with condensed milk

1 can of condensed milk (cook from 50 minutes to three and a half hours as desired)
200 g butter
1/2 cup milk
1 tbsp. l. with a large pile of flour or starch
1 yolk

For the cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until smooth. Boil the rest of the milk, combine with the rest, put on low heat and stir until it boils and thickens. Then cool (you can just beat with a mixer, it will cool instantly) and then beat with butter and condensed milk.

Mirror chocolate glaze

Mirror chocolate filling You can get it without main syrup or honey. I don’t have the proportions, I always go by eye. The trick is to use sour cream rather than milk, cream or water as the base. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and cook for a couple of minutes. Amazingly shiny and delicious cake fondant.

Mirror chocolate glaze for covering the cake

200g chocolate
1/3 tbsp. cream
1/4 tbsp. water
2 tbsp. liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into the saucepan. stir until the chocolate is completely dissolved and beat lightly with a mixer or whisk until smooth glaze. pour over the surface of the cake. The glaze has a mirror shine and soft consistency.

Yogurt-banana-chocolate cream

Whip 100 grams of cream, add 100 grams of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and carefully add it to the cream. The cream turns out to be very stable and tasty.

Yogurt cream soufflé

Pour 15 g of gelatin into 50 ml of cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Beat 600 ml of chilled cream to soft peaks, take 3-4 tbsp of cream and mix with gelatin, pour the gelatin mass into the cream and beat until stable peaks. Mix 500 ml of chilled 2.5% yoghurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

1 1/2 tbsp. Sahara
1/3 tbsp. water
1 tsp lemon juice
2/3 tbsp. cream
2 tbsp. sl. oils

In a saucepan, stir sugar with water and lemon juice.
Bring to a boil. Cook over medium heat for about 10 minutes, brushing the sides of the pan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup may splash over the edge of the dish when adding cold cream). Stir in butter and cool to room temperature. The finished caramel will taste like soft toffee. It can be stored in the refrigerator in a sealed container for about 1 week. Warm slightly before use, as... she freezes.

Caramel cream

350-400g butter
1 can of boiled condensed milk
700g caramel pudding or as an alternative: vanilla pudding With caramel syrup.

Caramel syrup: 0.5 tbsp sugar and a little water just to moisten the sugar, melt in a saucepan until golden caramel color is obtained and let simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the resulting caramel pudding is approximately 700g.

The remaining caramel syrup can be soaked into the cakes.

Cream for eclairs

Grind egg yolks (4 pcs.) with sugar (3-4 tbsp. spoons) until it is completely dissolved, add flour (1.5 tbsp. spoons) and starch (1.5 tbsp. spoons), beat well until smooth.
Bring milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Cook for 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover with plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and beat again. If you add Art. spoon of cocoa, you get chocolate cream.

Cream of cream

2 tbsp. cream
2 tbsp. Sahara
1 tsp vanillin
2 gelatin plates (1 plate 3 g)

Beat 1 3/4 tbsp. cream with sugar and vanilla until soft peaks form. Soak the gelatin strips in cold water for 3 minutes. Heat 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in the hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this will take a few seconds, depending on mixer power).

If you need cream for the cake layer, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream and sour cream

(the yield of cream is large, if you need less, reduce the quantity of products by half).

450 ml cream
600-700 g sour cream
1/2 cup sugar
1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream with raspberries

1 3/4 cups plus 2 tbsp. chilled whipping cream
3 tbsp. powdered sugar
2 tsp raspberry brandy (optional)
3/4 tsp. vanilla extract
2 cups fresh raspberries (can be frozen... defrost, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool while stirring. Beat the softened butter until it turns pale and increases in volume. Beat the chocolate-cream mixture and combine with butter. Slowly stir the rum into the cream. The rum should be at the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Place 200 g of soft (do not melt!!!) butter in a saucepan. Add 4 tablespoons of cocoa there and mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, you get a brown mass. Now take a mixer and beat our cream. The criterion for readiness is that the color becomes light brown, like cocoa with milk.

Cream mousse

175 ml milk
2 tbsp. l. starch
1 egg
1/4 tbsp. Sahara
1 sachet of gelatin (15 g)
1 tsp vanillin
50 g chocolate
1 tbsp. cocoa powder
1.5 tbsp. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and carefully fold into the whipped cream.

Cream based on semolina porridge

750 ml milk
7 tbsp semolina
200 g butter
125 g margarine
3/4 cup sugar
juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour semolina porridge into boiling milk and cook until thickened for several minutes, stirring continuously. Remove from heat and cool.
Beat butter and margarine with a mixer. Continuing to beat, add semolina little by little and lemon juice.

Creamy mass with colorful jelly

4 packs of jelly, different colors and flavors (strawberry, orange, red currant, lemon)
250 ml 33% whipping cream
250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
The end result should be a fairly thick consistency.
Place in the refrigerator to cool.
Whip the cream and sour cream and gradually add strawberry jelly, which barely set, that is, did not have time to harden. The cream will turn a soft pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then carefully stir into the sour cream mixture.
Spread the cream onto the prepared sponge cake and refrigerate until hardened.

Cream with lemon based on semolina porridge

Cook semolina porridge from 2 glasses of milk and 3 tablespoons of semolina. Cool.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Add butter and sugar there in parts.
Beat the cream and refrigerate for 20-30 minutes.
Then spread a 1.5-2 cm layer over all layers of the cake, alternating dark and light cake layers.

Sour cream

a glass of sour cream + half a glass of sugar, beat + 100 grams of softened butter... beat again..

Curd and yoghurt cream

Low-fat cottage cheese "quark" (or creamy in briquettes), if too thick, add a little low-fat yogurt(kefira). Sugar to taste, also flavoring (you can take sugar with the smell of caramel). Beat this for about 10 minutes.

Cream "Tofi"

2/3 cup heavy cream,
0.5 cans of boiled (3 hours) condensed milk
150 g chocolate

Bring the cream to a boil, add condensed milk, cook, stirring, for 2-3 minutes until smooth. Pour the mixture over the crushed chocolate, stir until the chocolate dissolves, cool in the refrigerator, and beat with a mixer.

Cream Charlotte

250 g butter
0.5 cups fresh milk
1 cup sugar
1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Flavor the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on whites

Cream yield is approximately 1200 g.
Heat 8 egg whites and 450 grams of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure it doesn’t burn, stir! As soon as the sugar dissolves, remove from heat and set aside to cool.
At this time, beat 600 g of butter with a mixer until creamy. As soon as the whites and sugar have cooled, beat them until stiff peaks form.
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, beat the cream until it becomes shiny. And then use this cream as you wish, and it transfers paint, both dry and liquid, and heat, in general cream for all occasions!

And the same cream with slight changes in proportions

Stir 4 egg whites with 220g of powdered sugar and place in a water bath until the powdered sugar dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330g of butter at room temperature into 10 pieces and continue to beat, add 1 piece at a time , at first the cream will be liquid, but after the last piece it will begin to thicken, you can put a cup of cream in a container with cold water while whipping.
The cream is good for layering biscuits, for decorations and under mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Creamy chocolate cream

2 cups heavy (>30%) cream (0.5 l.)
250 g baking chocolate

Heat the cream almost to a boil, pour it over the crushed chocolate, stir until completely dissolved. Cool and refrigerate overnight. Beat into a fluffy creamy mass.

Curd and sour cream

I recently “invented” an excellent cream - it’s delicious, holds its shape well, and doesn’t leak. Any curd mass(I take vanilla) is kneaded and mixed with sour cream (in such proportions as to obtain the consistency of cream). I made it for pancakes, so I also added diced pear, I think it would also work as a layer of cake, but of course you don’t need to add anything for decoration.

Truffle cream

450 g chocolate
750 ml cream

Finely chop the chocolate. Heat 250 ml of cream almost to a boil and pour it over the chocolate, stir until a homogeneous smooth mass (ganache) is obtained. Cool for 10-15 minutes. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mass in 3 additions.

Chocolate frosting for cake

2 tbsp sugar
1. tbsp butter
1 tbsp sour cream
2 tsp. cocoa.

Mix, boil, cool a little and pour over the cake.

Chocolate cream

300 g chocolate
1 tbsp. Cream

Bring the cream almost to a boil and pour it over the finely chopped chocolate. Cool, beat lightly with a mixer.

Chocolate cream

150 g dark chocolate
2 tbsp. Cream

It is better to start preparing it the day before assembling the cake. Bring the cream almost to a boil and pour it over the chopped chocolate. Chill in the refrigerator for several hours (or better yet, overnight). On the day of assembling the cake, beat the cream until stiff peaks form.

Chocolate mousse

4 small egg yolks
80 ml syrup (from 25 g sugar and 25 ml water)
200 g chocolate
300 ml whipping cream

Prepare chocolate mousse. Beat the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue whisking until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and stir into the chocolate mixture. Refrigerate.

Chocolate cream

500ml cream + 400g chocolate (I take porous milk tiramisu flavored, the taste is excellent)

Impregnations

Impregnation for biscuit lemon

2 tbsp. boiling water
squeeze the juice of 1 lemon
2 tbsp. Sahara
1 bottle of essence, maybe lemon

Stir until sugar dissolves. Cool.

Cognac-cherry impregnation

Pour about 1/3 cherry juice into a cup, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation is approximately 1 cup. I calculated the amount of impregnation for a multi-layered layer; if you are making one cake, half a serving may be enough for you.

Here are tips to help you make caramel.

*Caramel, like chocolate, requires patience and certain necessary conditions.
First of all, don't try to cook it in a regular saucepan. The dishes must be stainless and always have a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these very crystals, which will no longer be possible to get rid of).

Secondly, everything should happen over medium heat, stirring only until it boils. After this, you can’t interfere. You just need to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to cook the caramel, again this depends on your stove. If it takes you longer to get the syrup to a caramel color, don't panic, just let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (be sure to be at room temperature), because... the mass begins to bubble very actively.

*The caramel should only be stirred in one direction!!! Now, if you start stirring clockwise, then continue stirring until the end. And the cream should be at room temperature.

What cream is best for making grass, basket, wool, rose

I like 1:1 ganache (cool before decorating), protein-butter cream, and work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easy to spread and does not crack. IN piping bag apply a little at a time, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature while decorating, provided that the apartment is not hot.

Cream for a sponge cake is a completely elementary question at first glance: well, just think, it’s a big problem just to grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That’s right, but what will you answer if they tell you that there can be dozens or even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

1. Custard for sponge cake

The most common, most accessible, simplest and light custard cream, which is great for layering sponge cakes. Do not boil it into a thick mass - for it to be tasty, this cream should be slightly liquid.

Ingredients:

500 ml milk;
1 egg;
2 tbsp. l. flour;
1 glass of sugar;
vanilla essence;
30 g butter.

Mix sugar and flour, add egg, grind in homogeneous mass. Pour in the milk, stir, put on the stove and simmer over low heat with constant stirring until it puffs slightly. Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice: to improve the taste of budget custard, replace milk with low-fat cream, and instead vanilla essence take natural vanilla.

2. Sour cream for sponge cake

Sour cream for biscuits - one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. The preparation is not complicated, however, one thing should be observed important condition: there should be sour cream good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.

Ingredients:

450 g sour cream with a fat content of at least 25%;
150 g powdered sugar;
1/4 tsp. vanillin.

Place sour cream in a convenient bowl. Turn on the mixer and gradually add powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).

Advice: If the sour cream seems runny and not fatty enough, try weighing it out - lay it out in several layers of cotton cloth and hang it over the sink for a couple of hours. The whey will go away, the sour cream will whip up better and easier.

3. Whipped cream

Lush, light, airy, weightless - all this is about whipped cream. Fatty, however, cannot be taken away from this, but who said that a cake must be low-calorie? That's why it's a cake!

Ingredients:

500 ml cream with a fat content of at least 33%;
70 g powdered sugar;
5 g vanilla sugar.

Place the cream in a bowl and turn on the mixer. Start beating at low speed, gradually increasing the speed and adding powdered sugar. When the mass has significantly increased in volume and holds its shape well, add vanilla sugar. The cream is ready.

Advice: if you are unlucky and the cream you bought is not high in fat and does not want to whip at all, close your eyes to its absolute usefulness homemade food and add whipping powder to the cream - this is a neutral-tasting thickener, which usually contains modified starch.

4. Yogurt cream for sponge cake

Easy! No, the lightest! And absolutely useful. It's easy to make, tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition for any sponge cake.

Ingredients:

500 ml full-fat yogurt (at least 9%);
150 ml heavy cream (at least 33%);
20 g gelatin;
70 ml water;
100 g powdered sugar.

Fill the gelatin with water at room temperature, leave until it swells, then dissolve until smooth over low heat and remove from the stove. At the same time, whip the chilled cream to a stable fluffy mass. Separately, whisk yogurt with powdered sugar.

Add gelatin into the yogurt in a thin stream while using a mixer. After mixing, remove the mixer. Using a spatula, carefully add the cream into the yogurt and combine using the folding method. We hide the cream in the refrigerator for 5-7 minutes, after which you can sandwich the sponge cake.

Advice: when choosing yogurt, give preference to a product without additives that is not drinkable - this way the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in consistency.

5. Curd and yoghurt cream

Light but solid, with a pronounced sour-milk note, pleasant and refreshing. The cream hardens well, but remains quite airy.

Ingredients:

400 g drinking yoghurt;
500 g fatty soft cottage cheese;
25 g gelatin;
100 ml water;
100 g powdered sugar.

Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately, pour gelatin with water at room temperature, leave for 5-10 minutes until it swells, then heat over low heat until the mass becomes completely homogeneous, then pour it in a thin stream into the curd-yogurt mixture while constantly stirring with a mixer. Place in the refrigerator for 5-7 minutes – the cream is ready.

Advice: when choosing cottage cheese, try to find a high-quality village or farm product - soft, without grains. This kind of cottage cheese will best fit into the cream, will be smooth and combine perfectly with the other ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar according to your taste.

6. Curd cream for sponge cake

Very bright, characteristic cream. You won’t confuse it with anything and won’t exchange it for anything if you try it at least once.

Ingredients:

340 g soft fat cottage cheese;
115 g softened butter;
100 g powdered sugar;
vanilla or almond essence to taste.

Place cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, add flavoring and beat until a fluffy, smooth mass is obtained. Curd cream can be stored well in the refrigerator for several days without losing its properties.

Advice: try using cottage cheese instead curd cheese(like “Almette”) – the cream will acquire very interesting flavor shades and will be more refined and elegant.

7. Curd and fruit cream

Delicious, light, rich. This cream successfully combines the sourness provided by sour cream, the creamy flavor of cottage cheese and a bright fruity note.

Ingredients:

200 g soft cottage cheese;
300 g fat sour cream;
100 g powdered sugar;
200 g of fruits or berries (strawberries, blueberries, peach, banana).

Beat the sour cream and powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer and carefully mix the cream with finely chopped fruits or berries.

Advice: the success of this recipe depends on the quality of the sour cream; most store-bought products will not give the desired fluffy texture, so it is recommended to use rustic fat sour cream.

8. Butter cream for sponge cake

Not cream, but delight! Very stylish and sophisticated. By the way, this cream holds its shape perfectly - you can use it not only to layer biscuits, but also to decorate cakes.

Ingredients:

400 g of cream cheese (for example, from “Violette”, “Almette”, “Hochland”);
100 g whipping cream (fat content not less than 33%);
50 g powdered sugar.

Place well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a fluffy matte mass is obtained (about 4-5 minutes).

Advice: To make the cream whip, use only proven, high-quality cream that has never let you down, this is the guarantee that everything will work out. Leave the experimentation for other recipes.

9. Protein cream for sponge cake

Protein cream has many advantages. Firstly, this is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. It is also worth mentioning that this is a delicious and attractive option for sponge cake cream. Overall, it’s worth mastering!

Ingredients:

3 squirrels;
100 ml water;
200 g sugar;
1/4 tsp. salt.

Pour sugar into a convenient saucepan and measure required quantity water. Place on the stove, bring to a boil and cook until it becomes a “soft ball” (the temperature of the syrup should be between 116-120 degrees).

At the same time, begin to beat the egg whites with a pinch of salt. Ideally, the whites should be beaten exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the whites in a thin stream, without turning off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.

Advice: for the cream to cook properly, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this risks crystallization of the entire syrup.

10. Chocolate cream for sponge cake

The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. Great option for those who love pleasure with a bitter aftertaste.

Ingredients:

500 ml milk;
60 g cocoa;
100 g sugar;
2 tbsp. l. starch;
3 yolks;
200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. Place the pan on the stove and cook the cream over low heat until it thickens. Make sure that the cream does not burn.

After cooling completely, add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - placing it in bowls and decorating with fruit.

11. Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, rich, bright. An excellent option for layering holiday cakes.

Ingredients:

200 g sugar;
300 g cream with a fat content of at least 25%;
200 g butter.

Pour the sugar into a frying pan, distribute it in an even layer and place it on the stove over low heat. As soon as it has completely melted (watch carefully - it should not burn, you want the mass to become golden, but not dark), carefully pour in the heated cream. Stir and cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.

Advice: V caramel cream It’s worth adding a spoonful of almond essence - it harmonizes perfectly with the creamy taste.

12. Banana cream for sponge cake

Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooths.

Ingredients:

200 g ripe bananas;
200 g condensed milk;
200 g butter.

Beat the softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree, mix. The cream is ready.

Advice: do not puree bananas with a blender - the mass will be liquid, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for whites classic biscuits. Easy to prepare and eaten quickly.

Ingredients:

250 g mascarpone;
100 g powdered sugar;
juice of 1/4 lemon;
1/4 tsp. vanilla or 1/2 tsp. vanilla essence;
100 g powdered sugar.

Place cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. Place the cream in the refrigerator for half an hour, after which it can be used.

Advice: add to cheese mass a couple of spoons of any aromatic alcohol - it will significantly improve the final taste of the cream.

14. Cream for semolina sponge cake

The cream is simple, one might even say simple. But in this simplicity of it there are certain bonuses hidden - it is inexpensive, easy to prepare, and pleasant to eat.

Ingredients:

250 ml milk;
3 tbsp. l. semolina;
1 glass of sugar;
100 g butter;
1/4 tsp. salt;
vanilla to taste.

Measure out the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina Cook, stirring, until thickened, about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanilla.

Advice: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.

15. Cream "Charlotte"

A classic of the cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Light, delicate and stable - suitable not only for layering biscuits, but also for decorating cakes.

Ingredients:

1 egg;
150 ml milk;
180 g sugar;
200 g butter;
1 tbsp. l. cognac;
vanillin.

Mix egg and sugar in a saucepan, add milk. Whisk until smooth and lightly foamy, then place the saucepan on the stove and, stirring constantly, simmer for about 2 minutes until a smooth, delicate cream is obtained.

Let cool.

Beat the softened butter until fluffy, then add it in small portions custard base without turning off the mixer. At the end, add cognac and vanillin. Ready.

Advice: do not neglect cognac - of course, this component can be omitted, however, it is it that gives the cream magnificent noble notes.

Properly selected and technologically correctly prepared cream is the key to your success as a confectioner. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, while getting your hands on and understanding general principles preparing this or that cream, you will not spend a lot of effort or time on the process. Let your cakes always be perfect and your creams delicious!

The sponge cake is as delicious as it is unique. The cake, like a sponge, absorbs any of the creams you offer. If you want sour cream - please, berry sauce - easy, honey - as easy as shelling pears. How to prepare cream for sponge cake depends on your mood and taste preferences - let's look at the best options.

Sour cream for sponge cake “Creamy extravaganza”

A recipe for cream for a sponge cake made from sour cream occupies a dominant place in the hierarchy of creams. Sour cream penetrates into every cell of the sponge cake, fills it with a delicate creamy taste, softens it, and makes the sponge cake incredibly juicy. You can add your favorite toppings to this filling. Her recipe is incredibly simple. You need to take half a liter of medium fat sour cream and a glass of sugar. The preparation scheme is also available for children:

Pour sour cream and sugar into a bowl. Try not to make a mistake with the choice of sour cream, because the final taste of the dessert depends on it.
Beat with a mixer until the sugar melts. If you stop, the dressing will come out thin and will flow from the cake onto the table like spring drops. As soon as the sour cream and sugar stick to the spoon, the dish is ready.

Note: The sponge cake becomes a work of art if you add nuts, chocolate chips, almonds or any fruit.

The main task is to protect this workpiece from being sampled by children. Anything with sour cream will decorate the holiday table.

Curd cream for sponge cake “Airy delight”

Cook at home curd cream for a sponge cake it’s quick, and in terms of taste it claims to be the honorary title of an independent dessert. And this is no wonder, because the most tender cottage cheese plays the main violin in this recipe. Ingredients:

Half a kilo of low-fat cottage cheese.
700 ml cream.
A couple of sachets of cream fixative.
A quarter glass of sugar.
A packet of vanilla sugar.

Step-by-step preparation:

Take and mix cottage cheese with vanilla.
Pour sugar into the resulting mixture.
Whip the cream tightly with the fixative, this will allow the cream in the cake not to spread, but to keep its shape nice and high.
Gently fold in the curd and mix with a spatula. Curd filling ready.

Curd cream for sponge cake will become not only a filling for cakes, but also simply, in the form independent dish, guests will like it. It should be noted that children rarely like cottage cheese, but if you present them with such a dessert, hardly anyone will refuse. But cottage cheese is a storehouse of calcium and protein, which is very useful at any age.

Yogurt cream for Isabella sponge cake

If you want variety, lightness and are in a fruity mood, then for sponge dessert The yogurt filling will become indispensable. Take:

A glass of 30% cream.
Half a liter of yogurt (no matter what level of liquid).
30 g gelatin.
A couple of tablespoons of powdered sugar, or sugar in extreme cases.
Any berries or fruits that your family loves.

Step-by-step preparation diagram:

Melt the gelatin with some water, but do not boil, otherwise it will turn into jelly.
Beat the cream and sugar firmly.
Whisk the yogurt separately and add the melted gelatin to the yogurt mixture.
Pour the yoghurt-gelatin mixture into the whipped cream in a stream.
Give a final whisk and refrigerate until thickened.
The fruits can be chopped or mixed whole into the resulting mousse.

Yogurt cream for sponge cake will diversify your menu and demonstrate your skills as a housewife.

Butter cream for sponge cake “Admiration”

If your task is to prepare delicious and beautiful dessert For young man, then the sponge cake needs to be decorated with cream filling. Rest assured, the young man will not remain hungry, and he will appreciate your culinary skills. Cooking won't take up a lot of your time. This “dressing” will decorate even the most prosaic sponge cakes from the store. Need to:

A pack of butter.
A packet of vanilla.
4 cups powdered sugar.
A couple of spoons of milk, maybe cream.

Step-by-step cooking:

Remove the butter from the cold and let it sit until it becomes soft. Take the butter and beat with a mixer for a few minutes until it turns into lush light mass.
Gradually add vanilla and powdered sugar while beating. Take your time, introduce everything in small portions.
When everything is ready, add milk or cream and beat for a few minutes.
If desired, add colors using food coloring. But be careful, it can ruin the consistency of the future biscuit filling.
It doesn’t matter if the decorative elements blur, cool the filling, then beat for a couple of minutes, and everything will work out.

Any flowers, inscriptions, pictures - everything can be created using buttercream. Among other things, you will be confident in its quality and absence harmful additives in its composition.

Custard for sponge cake “A Minute of Pleasure”

Just a miracle, not a biscuit coating. Delicate, silky texture flows, enveloping the biscuit. Mild taste makes you forget about the everyday hustle and bustle for a minute and gives true pleasure. With all the advantages, this is a very simple cream for sponge cake. To cook it at home, you need:

A glass of milk.
One egg.
Half a glass of sugar.
50 grams of butter.
Vanillin on the tip of a knife.
A couple of heaped spoons of flour.

Let's start cooking:

Pour the milk into a non-enamel container, add flour, sugar and vanilla, and beat in the egg.
Beat the whole mixture with a mixer for half a minute, just until everything is thoroughly mixed and all the nasty lumps are broken up.
Place on the stove and cook over low heat. It’s better to beat the contents directly in the container with a mixer, then silkiness is guaranteed.
After five minutes, remove the workpiece from the heat and cool. It is better to place the container in a saucepan filled with water. Cooling time will be halved.
Once the mixture has cooled, cut room temperature butter into it.
Beat until smooth.

As you have already noticed, the variety of creams for sponge cakes is amazing. You don’t have to have the brains to make an original dessert.

Video: Custard protein cream for sponge cake

Easy! Whipped cream for a sponge cake is already a culinary classic. Good sour cream too

I love sour cream (beat sour cream with sugar plus vanillin), cream made from condensed milk with butter (beat, not boiled condensed milk) is also good, and many people also love cream made from simply boiled condensed milk.

The most economical and simple option is to simply grease the sponge cake with any jam you like (it should not be candied or with seeds), sprinkle with crumbs or grated chocolate.

I also remembered a delicious cream based on semolina porridge. Beat semolina porridge with milk with butter, add vanillin if desired and chopped walnuts.

But buttercream is simply too greasy, I personally don’t like it.

I think custard would be perfect in this case...

it is both very simple and very tasty..

You don't need much to prepare it...

And so, RECIPE:

glass of milk

glass of sugar

three spoons of flour

All this must be simmered over low heat until it begins to thicken.

then you need to cool and add 400 gr. oils

All this is whipped and then applied between the cake layers..

WELL, VERY TASTY!!

I wish you good luck in cooking and of course bon appetit.

There are seven main creams for sponge cake:

Sponge cake with curd cream

Cooking recipe:

Sponge cake with custard

Cooking recipe:

Sponge cake with butter cream

Cooking recipe:

Sponge cake with protein cream

Cooking recipe:

Sponge cake with sour cream

Cooking recipe:

Sponge cake with chocolate cream

Cooking recipe:

Sponge cake with butter cream

Cooking recipe:

All cakes will be incredibly tasty, but the best one, in my opinion, is curd cream. Everyone loves it and it's very light.

You will need 800g fat sour cream and 1.5 cups sugar. Line a colander with two layers of gauze and put heavy sour cream on top. Place the sour cream laid out in this way in the refrigerator until about the beginning of the evening. This is necessary so that excess whey is separated from the sour cream. Then lightly beat the sour cream and mix with sugar. In general, the sour cream for the biscuit is ready!

Everything is for everyone. Someone loves oil creams, sweet, while some prefer light and weightless). I like sour cream and condensed milk. Beat sour cream with sugar and vanilla. And condensed milk can be mixed with butter, cocoa and beat a little. Before serving, you can grate the chocolate or decorate it beautifully. fresh berries. Strawberries are perfect for such purposes.

And sour cream is suitable for sponge cake. Both tasty and natural)

I love buttercream. I take the butter and melt it slightly (put it out of the refrigerator in advance). Then I beat it, adding condensed milk to it. And I don’t put it in the refrigerator for long. I grease the sponge cakes. I combine them and coat them with the same cream on top. I also like Bird's Milk cream. You can make Bird's milk inside and coat it with butter cream on top. And to tint the cream, you can use carrot and beet juice.

For a homemade sponge cake I use sour cream: 1 cup full-fat sour cream + 1 cup sugar. I mix everything thoroughly until the sugar dissolves as much as possible. This cream does not require impregnation of the biscuit, as it turns out to be runny and acts as an impregnation itself. This cake can be stolen from above chocolate chips, nuts.

Second type of cream boiled condensed milk+ butter. Beat in equal proportions. This cream turns out to be thicker, but you can’t make patterns from a pastry bag. First you need to soak the cakes.

You can make a cake frosting using whipped cream or just whipped cream. It is better to use special vegetable confectionery cream with sugar. These creams are sold in paper bags:

This type of cream must be whipped until sharp peaks form. You can decorate a cake with this cream using a pastry bag and plant flowers. You can add food coloring.

The cream with mascarpone cheese + condensed milk turns out very tasty. You can make cream with this cheese, add syrup (coffee, berry, etc.) and whipped cream.

I don’t really recommend cream based on butter, because for people with insufficient physical activity(this is, for example, 10 thousand steps a day) this will be harmful. If I eat a little, it tastes good to me. But if it is more, there may be an unpleasant feeling in the stomach. The custard is quite good, although I prefer sour cream.

Here is a simple recipe that I have made more than once, all you need to do is move them

here are the ingredients.

Place the ingredients in a container, add condensed milk over the butter, and vanilla to taste. Beat everything with a mixer until you get a fluffy cream, then add lightly fried nuts, but don’t forget to cut them into small pieces.

Any cream will do for the biscuit. My personal favorite is custard, and also made from beaten eggs with gelatin (it turns out like bird's milk). In general, for sponge cakes you can use butter, protein, sour cream, condensed milk and creme brulee. It all depends on your culinary preferences.

And we like this kind of cream: take the cream, stir it with sugar, put it in the refrigerator for 20 minutes, beat it with a mixer, add vanillin. Mix eggs with sugar, pour in any juice, a little gelatin, steam bath beat until thick. Combine with whipped cream and when it starts to thicken, spread on the sponge cake.