Coffee cream without oil. Coffee-chocolate cream for cakes and desserts

Almost all people, especially those with a sweet tooth, love cakes and baked goods. A properly prepared cream filling will give the dessert a zest and wonderful taste. After all, cream is needed for juiciness and amazing taste. We will talk specifically about coffee cream, as it combines tartness and tenderness.

Method No. 1

This recipe is perfect for making chocolate sponge cake. The cream comes out delicate and very airy.

• cream – 500 ml;
• milk – 1.5 l;
• brewed strong coffee (cold) – 120 ml. To prepare this cream, we recommend buying the following brands of coffee: Julius Main or Lavatsa.
• eggs – 2 pcs.;
• corn starch – 70 g;
• egg yolks – 5 pcs.;
• sugar – 240 g.

Preparation:

Pour the milk and cream into a saucepan, mix everything, put on low heat, stirring. Bring this mixture to a boil. Beat the egg yolks with sugar and eggs not very expressively. You need to get a foamy mass. It must be mixed with corn starch. Pour the warm milk-creamy liquid into the egg mixture, stirring vigorously.

Pour in the coffee and stir to obtain a homogeneous consistency. Place the resulting mixture over low heat and simmer until thickened, without bringing to a boil. After cooling the finished cream, you can grease the cakes.

Method number 2

A wonderful combination of ingredients. It's very easy to prepare. This cream is wonderful for cakes.

• strong coffee – 250 ml;
• egg yolks – 3 pcs.;
• sugar – 180 g;
• low-fat cream – 350 ml;
• gelatin – 15 g.

Soak the gelatin powder in 100 ml of cold water and leave for a few minutes. Mix chicken yolks with sugar. Then place in a water bath until the sugar is completely dissolved. Add coffee and gelatin to this mixture.

Heat until smooth and then cool. Mix whipped cream with coffee preparation. All! The delicious cream is ready to pour over the cakes. Place the finished dish in the refrigerator for 2–4 hours to completely harden.

Method number 3

For this preparation you need to take the following ingredients:

• sugar – 45–50 g;
• milk – 50 ml;
• chicken egg – 1 pc.;
• margarine or butter – 150–230 g;
• a bag of vanilla sugar;
• coffee – 25 g.

Instead of coffee, you can take cocoa powder.
To make this aromatic cream, you need to boil milk along with sugar. Pour this mixture in a thin stream into the beaten egg in a blender. Beat until cooled, gradually adding butter or margarine. Add black coffee to the cold mixture.

Video: recipe for coffee cream:

Method number 4

This cream will ideally complement a chocolate and coffee cake.

• dark or milk chocolate – 140 g;
• butter – 100 g;
• egg -2 pcs.;
• vanillin – 10 g;
• powdered sugar – 60 g;
• coffee – 25 g.

The chocolate must be melted in a water bath and set aside to cool on its own. Beat the butter until fluffy and light. Add egg yolks and vanillin to this mixture. Beat for about four more minutes.

Pour in the powdered sugar and stir until a homogeneous mass is formed. Dissolve coffee in one tablespoon of boiled water. Add coffee and chocolate to the resulting mass, and beat everything together slowly with a mixer. The cream is ready.

Method number 5

This recipe can be used for custard products.

• coffee – 15 g;
• egg – 4 pcs.;
• milk – 500 g;
• wheat flour – 30 g;
• sugar – 230 g;
• potato starch – 25 g;
• butter – 200 g.

Pour a small amount of milk into a glass and set aside. Add coffee to the rest of the boiled milk. Using a mixer, beat the yolks and sugar until a fluffy consistency is formed. Add flour and beat again.

Add starch and butter to coffee with milk, mix and pour into the whipping mixture. Boil the prepared mass, simmer a little and add cold milk. This procedure can be done in a water bath. Leave to cool. Coffee milk cream is ready to use.
Bon appetit!

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Coffee custard is one of the custard options, the preparation of which is similar to classic custard. Consistency coffee custard Suitable for layering cakes, such as sponge cakes, or filling baked goods, such as eclairs, or simply as a dessert. Preparing the coffee custard will take approximately 25 minutes.

Ingredients for 4 persons:

Instant coffee - 10 g

Flour or starch - 50 g

Milk - 500 ml

Eggs - 4 yolks

Sugar - 150 g

Preparing coffee custard:

From the specified amount, pour 1/2 cup of milk and leave for a while. Heat the rest of the milk in a saucepan until it boils, then remove from heat and pour instant coffee into it, stir until the coffee dissolves.

Separately, beat the yolks with sugar using a mixer until fluffy. Pour in a third of the coffee with milk in a thin stream, carefully add the sifted flour. Continue beating. Then pour the resulting mass of eggs, flour and sugar into coffee with milk.

Place the mixture on the fire and, whisking constantly, bring to a boil. The cream should simmer for several minutes over low heat, add half a glass of cold milk, which was left in advance. As a result, the coffee custard will thicken. Turn off the heat and cool the cream, stirring constantly so that no lumps form.

Keep custard coffee cream in any container, covering with cling film so that it touches the surface of the cream so that a crust does not form on the surface of the cream.

Advice:

For filling the cake, it turns out even tastier when two types of cream are used, for example, coffee custard cream and milk cream.

Milk cream characterized by a delicate and soft consistency, very light. Milk cream can be used to decorate all kinds of biscuits - cakes, pastries. Preparation milk cream takes approximately 30 minutes.

Ingredients for 4 persons:

Milk - 500 ml

Starch - 50 g

Honey - 1 teaspoon

Cream - 200 ml

Vanilla - 1 tablespoon powder, or 1/2 pod

Sugar - 100 g

Preparation of cream from milk:

For cooking milk cream A metal pan is required. Pour milk into it, add vanilla and put on fire, bring to a boil. Then add sugar and starch, stir with a whisk, avoiding the formation of lumps. Add honey. Continue to cook the milk cream over low heat, constantly stirring with a whisk. The milk cream will be ready as soon as it begins to thicken. Remove the cream from the heat and leave to cool, stirring from time to time.

When the milk cream becomes warm, cover it with cling film so that it touches the surface of the cream, thus preventing the formation of a crust on its surface. At the end, beat the cream with a mixer and carefully fold it into the cream.

Milk cream ready. Bon appetit!

Boil powdered sugar, yolks, vanilla sugar, milk until a thick mass is obtained, then cool it. Add toasted nuts and heated butter to the cooled mixture.

200 g butter, 0.5 cup milk, 1 cup sugar, 1 egg.

Grind the sugar with the egg, add milk and, stirring, cook the mixture until it boils. After this, remove from heat and cool. Separately, beat the butter until white and, continuing to beat, add the cooled mixture to the butter.

1 pack of vanillin (powder), 20 g flour, 500 g cold milk, 80 g sugar, 120 g butter, grated orange zest.

Mix vanillin with flour, dilute with milk, add sugar. Boil the mixture for 2-3 minutes (from the moment of boiling), stirring continuously, until thick. Add grated orange zest, pre-mixed with 40 g of sugar, to the hot mixture and stir until completely cooled. Add butter to the cooled cream.

5 egg yolks, 150 g sugar, 0.5 packs of vanilla sugar, 200 g orange peel, 2 teaspoons grated chocolate, 180 g butter.

Mix yolks, sugar, vanilla sugar, cook until thick and put in a cool place. Pass orange peel in sugar (glazed) through a meat grinder, mix with grated chocolate and soft butter. Mix both masses well. Instead of glazed orange peel, you can use grated orange zest.

1 liter of milk, 500 g of powdered sugar, 16 yolks, 1 packet of vanilla sugar.

Grind the yolks with sugar and beat well. Place the bowl with the yolks on low heat and, stirring continuously, pour in the milk. Heat the mixture well, without bringing to a boil, and strain through a fine sieve.

1 liter of milk, 300 g of powdered sugar, 50 g of natural roasted coffee, 10 egg yolks, 30 g of butter, 125 g of flour.

Grind the coffee finely, pour in 1 glass of milk and, after boiling for 8-10 minutes over low heat, strain thoroughly. Mix the flour with sugar and yolks, put on low heat, stirring constantly with a whisk, and gradually add the coffee broth and the remaining milk. Keep the mixture on the fire, stirring constantly, until it thickens, then season with a piece of butter and remove from the heat. Use the cream for lining and decorating cakes. By mixing cream with butter in a 1:1 ratio, you can use it as a filling for cakes.

200 g butter, 75 icing sugar, 2 yolks, 1 tablespoon of rum or cognac, essence.

Beat the butter, sift the powdered sugar alternately with the yolks and add rum or cognac, continuing to beat. Season to taste.

100 g sugar, 200 g butter, 80 g condensed milk, 10 g cognac, 1 tablespoon cocoa, 0.5 packet vanilla sugar.

Beat sugar with condensed milk and butter. Add cocoa, vanillin and cognac to the whipped cream.

200 g butter, 100 g condensed milk, 2-3 tablespoons liqueur, 1/4 teaspoon vanillin.

Beat the softened butter until white and, continuing to beat, pour in the condensed milk. Add vanillin and liqueur to the cream, and to obtain chocolate cream - 3 teaspoons of cocoa.

400 g sour cream, 150 g of powdered sugar, vanillin - on the tip of a teaspoon.

3-4 hours before cooking, strain the sour cream through double gauze placed in a colander and cool. Then the sour cream is placed in a container immersed in a bowl of cold water, powdered sugar and vanillin are added and whipped until a fluffy mass is obtained.

Sour cream can be prepared with nuts and jam, for which 0.5 cups of crushed nuts or jam are added to the cream at the end of whipping.

This cream is unstable and is mainly used for layering cakes and covering their surfaces.

Fill any buttercream with vanilla sugar or vanillin. If vanilla pods are used, they should first be boiled in the milk intended for the cream.

Vanilla cream, 50-75 g chocolate.

Break the chocolate into pieces, add 2 tablespoons of hot water and dissolve it in a hot water bath or over low heat on the stove. Mix the cooled chocolate, whisking, with the butter cream.

One from butter creams, 3-4 tablespoons of coffee (1.5-2 tablespoons of coffee and 6 tablespoons of water).

Strain the cooled coffee extract through cheesecloth and add drop by drop to the butter cream, whisking the latter. Instead of coffee extract, you can add 2-3 teaspoons of instant coffee.

Add 3 tablespoons of crushed praline mass of nuts and sugar to the vanilla, coffee or chocolate cream.

To any butter cream, add the juice of about 0.5-1 lemon drop by drop and season with grated lemon zest.

Vanilla cream, 1.5 tablespoons of sugar, 0.5 cups of hot water.

Brown the sugar in a frying pan, add hot water and cook the syrup. Gradually mix the cooled syrup into the cream.

400 g butter, 300 g powdered sugar, 5 egg whites, 1 vanilla sugar powder, 1 glass of liqueur or cognac.

Mix the whites with sugar and beat, placing the bowl with the ingredients in a water bath or over very low heat. Then remove from heat and continue whisking until the mixture cools. Add butter, mashed into a thick foam, to the whipped whites and stir thoroughly. Flavor the cream with vanilla sugar and cognac, color as desired.

200 g sugar, 4 eggs (white), 0.5 cups of water, citric acid - on the tip of a knife, a little beetroot or berry juice.

Syrup is made from water and sugar and seasoned with citric acid. Whip the egg whites into a strong foam. Continuing to beat, gradually add boiling syrup. To obtain pink cream, add a little juice. Used for making shortcrust pastry baskets.

For 200 g of cream: 6 tablespoons of sugar, 0.25 cups of water, 3 egg whites, vanilla powder.

Sugar is combined with water and brought to a boil, skimming off the foam and boiling to a thick syrup, the readiness of which is determined by testing “on a medium ball.” To do this, dip a small amount of syrup into cold water with a spoon and roll it into a ball with your fingers.

At the same time, beat the chilled whites until the volume increases 5-6 times and until a stable foam. Without stopping whipping, gradually pour in hot sugar syrup in a thin stream and add vanilla powder. After adding the syrup, beat the cream for another 10 minutes. This cream retains the shape of jewelry well.

At the end of whipping, you can add jam to the cream at the rate of 100 g of jam per 200 g of cream, halving the amount of sugar and proteins.

Protein custard cream with gelatin is prepared as described above, and dissolved gelatin is added at the end of cooking the syrup. When beating the whites, add a little citric acid. Take 2 g of gelatin per 200 g of cream. This cream is more stable when finishing products.

Custard protein cream can be colored with beet juice. To prepare this cream, 10% egg white is replaced with natural beet juice. The juice has great foaming ability, providing a stable cream structure. A more intense color appears in an acidic environment, so citric acid must be added to the cream. After squeezing the juice from the beets, it is boiled for 1-2 minutes, cooled to 10-14°C and beaten together with the egg whites.

4 fresh egg whites, 1 cup fine sugar, a little citric acid, vanilla sugar to taste.

Beat the egg whites well with a mixer, adding a few crystals of citric acid, then add sugar little by little, continuing to beat until it is completely dissolved. You can pre-cook a thick syrup from the amount of sugar for the cream and 1/2 cup of water and pour the syrup into the cream while hot, whisking it continuously.

We have unrealistically warm weather for the beginning of December. It's only 6, sunny and clear. Rare weather for the Siberian winter, and I don't miss the opportunity to go skiing. I love winter landscapes, and it doesn’t look like New Year is coming soon!

For the New Year I will bake a lot of different things: gingerbread cookies, cookies, newfangled cookies, and definitely CAKE! The most important cake this year. In addition, the fire monkey loves sweets and fruits, which means you can slow down with meat.

The recipe for the presented cream is excellent. Bright chocolate taste and coffee aroma. With all this splendor, it has a light creamy texture. This cream is perfect for cakes and pastries. Coffee and chocolate gourmets will not remain indifferent.

So, a little milk, boiled condensed milk, instant coffee, chocolate, sugar, cream or whipping cream.

Let's weigh out the chocolate. The rule is simple: the same amount of chocolate, the same amount of milk.

Place the milk, sugar and coffee in a saucepan and heat until the sugar dissolves, do not boil.

Add chocolate and stir until chocolate dissolves. Let it cool to room temperature.

Whip the cream to soft peaks.

Add boiled condensed milk and beat. Pour in the chocolate mixture bit by bit, whisking continuously.

Watch the cream so as not to overwhelm. Coffee-chocolate cream is ready.

Use cream as desired. Yes, even if you apply it to cookies, the cookies will turn into a cake.

Serve with tea or coffee and don’t deny yourself anything!