The most delicious and delicate cream for cake. Creams for cakes at home

Rarely is any celebration complete without a birthday cake, be it an anniversary, wedding or children's party. As they say, the holiday is not a success if it doesn’t come to the dessert table. But even the most delicious dough or cakes can be ruined by an unsuccessful cream or, on the contrary, emphasize the advantages of the base. Homemade cream is much tastier, and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.

Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially suitable for sponge cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then gradually add condensed milk into the container and beat again until the mass begins to lag behind the walls of the bowl. The custard is prepared as follows:

• Boil 250 g of milk and cool it.
• Mix the yolks of two eggs with a tablespoon of flour, 125 g of sugar and a pinch of vanilla sugar.
• Add the resulting mixture to warm milk, breaking up any lumps.
• Place the pan back on the heat and cook, stirring, for 5-7 minutes until the cream thickens.

Curd cream. To prepare it, you need to rub 400 g of cottage cheese through a sieve and mix it with four yolks and half a glass of sugar. Then add chilled whipped cream 30% fat. If desired, you can supplement the recipe with nuts, berries or raisins. Chocolate cream. To make it, buy 250-300 g of black or milk chocolate and melt in a water bath. At the same time, brew a cup of bergamot tea. When the tea has cooled slightly, combine it with the melted chocolate. Emphasize unusual taste orange or lemon zest. Place the mixture in the refrigerator for 4-6 hours, and then beat with a mixer until fluffy. Protein cream. It is otherwise called meringue. It is very tender and light, ideal for decorating a cake, and it does not need to be boiled. You just need to take 4 eggs straight from the refrigerator and separate the whites. Then add a little to the whites lemon juice and beat until strong foam. Next, gradually add a glass of powdered sugar without stopping the mixer. The finished cream should stick well to the whisk blades and not fall off.

Sour cream. This is a multifunctional recipe that can also be used as an independent dish - a dessert served with fruit and chocolate. First of all, pour 30 g of gelatin with cold water and leave to swell in a saucepan. You will also need to refrigerate half a kilogram of full-fat sour cream. Next, you need to beat it in a cold water bath until the volume of sour cream doubles. At the same time, add a glass of sugar and a little vanilla. Place the pan with gelatin on the stove and melt it. Cool the mixture slightly and pour it into the sour cream mixture, continuing to vigorously whisk it.

These are basic recipes for cake creams. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

The cream due to its high nutritional value, excellent taste qualities and plasticity allows you to create jewelry of the most intricate shapes.

However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.

When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.

Explanations for recipes

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.

Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.

Brown color They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.

Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, and free of foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream with powdered sugar

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400

Make the cream in the same way as butter cream with condensed milk (recipe 1), with the only difference being that while whipping add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glazed)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.

Flavored butter creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of tastes and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.

6. Apricot butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of apricot liqueur or apricot liqueur, or syrup from apricot jam. Tint the cream in Orange color(see at the beginning of the page).

7. Pineapple butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of canned pineapple syrup, tint it yellow (see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange butter cream

To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).

9. Benedictine butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. The color of the cream is white.

11. Cherry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream in pink color(see at the beginning of the page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry buttercream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. spoon of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.

15. Butter coffee cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of coffee liqueur or coffee liqueur (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).

16. Lemon butter cream

To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see at the beginning of the page).

17. Raspberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Honey butter cream

Add 2 teaspoons to the basic buttercream (recipes 1-5) natural honey and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).

22. Praline butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare the praline mass you need following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden brown; Remove the husks by rubbing the nuts between your palms.
Place the roasted nuts, almonds and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which to take mass as needed.

23. Pink oil cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Tea butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).

29. Chocolate butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple buttercream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add edible acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
Aromatic and flavoring substances can be introduced into basic protein creams, thereby obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the egg whites into the pan, place it on ice or cold water and beat with a metal whisk for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held by the raised whisk. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for coloring and taste - paints, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in cream recipes or adding new ones, you can get flavored custards with different tastes and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilization, lightly fry the wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Airy custard cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.

40. Orange custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or after boiling and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.

42. Lemon custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of tangerine juice and the juice from the zest of two tangerines.

44. Honey custard cream

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Almond custard cream (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.

46. ​​Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as basic custard (recipes 35-37), but use 1/2 cup milk and 1/2 cup apple juice instead of a whole glass of milk (recipe 187) or applesauce light color with a pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic butter creams

Whipped cream cream is fluffy, tender and light, highly nutritious and great taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream must be heated over low heat for 20-30 minutes at 80° (pasteurized), after which the microbes that cause spoilage and souring of the cream are killed. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
Best Temperature for churning cream 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.

The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For layering, butter creams are used only in sponge cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.

48. Cream without gelatin(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, place in cold water, on ice or in snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whipping, add vanilla sugar and powdered sugar little by little, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.

49. Cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
- 1/2 teaspoon gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.

Flavored butter creams

Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.

52. Pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).

53. Orange cream

Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).

54. Vanilla buttercream

Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cherry cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).

57. Cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.

58. Coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Tangerine cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.

61. Honey cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.

62. Almond cream(walnut)

Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.

64. Pink or rum cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Chocolate cream

Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.

V. Sour cream and creamy creams

Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and sour cream creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g of cream:
- 1 glass of sour cream,

- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream different substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Creamy sour cream

Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.

71. Cream kaymak

Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.

VI. Various creams

72. Cream on butter margarine

Ingredients for 200 g of cream:
- 100 g butter margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

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

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

Italian meringue

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

To prepare protein cream, you need to take chilled whites of 2 eggs, a pinch of salt, 40 ml of cold water and 120 g. Sahara. Mix sugar in a saucepan with water and place over medium heat. At the same time, you need to start the process of whipping the whites with salt. After boiling the syrup for 5 minutes, cool it slightly and pour it into the whites, whipped to stiff peaks, in a thin stream, continuing the whipping process for another four minutes. That's it, the Italian meringue is ready!

Classic custard cream

Custard-type cream is medium in thickness, suitable for “Napoleon” and “Medovik” cakes; it can also be used to grease any shortbread cakes, fill tubes, and eclairs.

To cook custard, you need to take 500 g. milk, 200 gr. sugar, 5 gr. vanilla sugar, 40 gr. flour and four eggs. First you need to beat the sugar and eggs, then stir in the vanilla and flour. Next, the mixture is diluted with cool milk and mixed thoroughly until completely homogeneous. Now the cream needs to be brought to a boil over medium heat. Stir the custard mixture constantly to prevent it from curdling. After boiling, cool it and, if necessary, beat again.

Custard recipe video:

Bavarian cream

Bavarian cream is more like a delicate mousse rather than a regular cream. For several centuries it has been served as a festive dessert in many countries around the world. The ingredients of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Optional additives can include berries, chocolate, liqueur, rum, coffee and other ingredients.

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

Cream "Tiramisu"

This cream is usually used to prepare the famous dessert “Tiramisu” (the delicate mixture is spread over layered Savoyardi cookies) and to create an independent dessert.

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

Whipped cream

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

Creamy cream

Buttercream is usually quite fatty and very sweet; it is intended exclusively for decorating sweets.

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

Protein cream

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

From 200 gr. sugar and 100 ml of water you need to boil the syrup (cooking time - 20 minutes). Then you need to beat 4 egg whites with a pinch of salt until they form peaks, and pour moderately hot syrup into the foam in a thin stream. The finished mixture can be used to decorate cakes and fill tubes and baskets.

You can watch the process of preparing protein cream in the video:

Curd cream

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

Sour cream

Sour cream type cream is less fatty and dense than cream made from cottage cheese and butter. Its recipe requires the use of exclusively fresh and fairly thick sour cream, the ideal fat content is 30%.

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

Oil cream

Buttercream, like buttercream, is intended for decoration. To prepare it you need to beat 200 grams. soft butter with a bag of vanilla sugar and six tablespoons of condensed milk. Condensed milk should be added to the oil gradually, spoon by spoon. The finished cream can be enriched by adding a spoonful of liqueur, cognac, or berry syrup.

Oh guys... Hello everyone! I myself don’t believe that I’m writing this, but I’ve finally matured enough to read this article... I've had this idea for many months: collect, as they say, a heap of all the recipes for my favorite (and not only my) creams, which I use for sponge cakes.

And so, thanks to your numerous requests and entreaties))) I finally decided to show off all the ins and outs of your cakes.

Cream for a sponge cake is a rather relative concept. Of course, you can use the recipes that I present below not only in combination with sponge cake, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before we start with the recipes, I’ll tell you something very important that you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, this finished cream reminded me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

• heavy cream 33−36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp. ( can be found here )
• fruit/berry puree - 40 gr. (optional)

Preparation:

1. Using a mixer, beat the cold cream until stiff peaks form.
   

   Don't beat the cream too hard or it may curdle when you mix it with the ricotta.

2. In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Mascarpone cream

Perhaps this cream is the most frequent guest in my house. I use it not only for sponge cakes, but also for... And - this is actually space!

I change the fruit component of this cream and every time I get absolutely new taste and color. But even without extraneous additives, cream with mascarpone excellent.

For this we need:

• heavy cream 33−36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp.
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk.
   

   Additional cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
3. At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

Before assembling the cake, put the cream in the refrigerator.

3. Cream cheese (cream cheese)

Grocery list:

• curd/cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp.
• heavy cream 33−36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
2. Separately, beat the cold cream until stiff peaks form.
3. Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp.

Recipe:

1. Bring the butter to room temperature (ideally 20ºC).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
3. Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on back side spoons if you run your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into clean dishes and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.

Grocery list:

• heavy cream 33−36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

Make the cream as follows:

1. In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer buttercreams in your biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp.

Recipe:

1. Place 100 grams in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 g).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then return this mixture back to the saucepan and place on low heat.
5. Constantly stirring with a spoon, bring the mixture until thick (there should be a clear mark on the back of the spoon if you run your finger).
6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have a consistency similar to condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each portion of syrup.
8. At the end, add vanilla essence and beat a little again.

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I'm not a big fan of cheesecakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• corn starch - 1 tsp.
• vanilla extract - 1 tsp.

Recipe description:

1. We rub the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
3. While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
6. Add vanilla essence and cooled custard into the curd mass and mix with a spatula until smooth.
7. Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream we need the fattest sour cream.

Namely, we will need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

Before assembling the cake, put the cream in the refrigerator.

9. Yogurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out very tasty and unusual. The consistency is approximately like sour cream.

For the recipe we take:

• dark chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want more chocolate taste or a more stable cream, double the amount of chocolate.

Cooking process:

1. Break the dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Place 2 tablespoons of yogurt cream into a bowl with cooled chocolate and stir.
4. Transfer the resulting mixture back into the yogurt and gently mix with a spatula using folding movements.
5. Place the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut the strawberries into small pieces, place them in a saucepan and simmer for 15 minutes or until the liquid has evaporated. Then remove from heat and cool.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat the butter and powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and mix. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate version. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 gr.
• heavy cream, 33−35% — 250 ml
• vanilla extract - ½ tsp.
• powdered sugar - 1 tbsp.
• dark chocolate - 100 gr. (optional)

Cooking method:

1. First, make the custard. To do this, bring milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
4. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
5. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
8. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
9. Lightly whisk the completely cooled custard and gently fold in the whipped cream with a spatula, folding it from bottom to top, achieving a homogeneous consistency.

You can add any fruits or berries you wish to the prepared Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Preparation:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
3. Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
4. When the cream begins to boil and many large bubbles appear, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to worry about any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

• egg whites - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp.

Cooking:

1. Place egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
3. At the same time, we begin to beat the egg whites at high mixer speed (5-10 minutes).
   

   It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Grocery list:

• heavy cream, 33−36% - 250 g
• liquid honey - 40 gr.
• instant coffee granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Place finely chopped chocolate and butter in a bowl.
3. Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a whisk until a homogeneous, smooth consistency is obtained.
4. Cover the ganache tightly with cling film and leave to set for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp. (optional)
• Oreo cookies - 100 gr.

Preparation:

1. Pour the heavy cream into a mixer bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence. Beat everything until it becomes a fluffy thick cream, first at low, then at high speed.
3. Grind the cookies in a blender into fine crumbs and carefully mix them into the resulting mass with a spatula.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

I note that recipes Nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 Suitable for both filling and leveling sponge cakes. In other cases, it is better to use for leveling and finishing coating whipped cream with a spoon of powdered sugar.

Oh, and I’ll also add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

• 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 onto 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 cups 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 place in a water bath or over 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 of 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. Place over medium heat and bring to a boil, stirring constantly. 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 corn starch 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

Mix potato and wheat flour 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. Place the finished cream 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, the original uses 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 can be obtained without syrup or honey. I don’t have the proportions, I always do it 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 a smooth glaze is obtained. 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 using 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.
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 substitute: 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 used to soak 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 gelatin strips in cold water for 3 min. 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 stir continuously until it thickens for several minutes. Remove from heat and cool.
Beat butter and margarine with a mixer. Continuing to beat, add semolina and lemon juice little by little.

Creamy mass with colorful jelly

• 4 packs of jelly, different colors and taste (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.
IN end result you should get a fairly thick consistency.
Place in the refrigerator to cool.
Whip the cream and sour cream, and gradually add strawberry jelly, which has barely set, that is, has not had 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 biscuit 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 (kefir). 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 of 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, continue whisking, and 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 tolerates paint, dry, liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Stir 4 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 there is oil yellow color- 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

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 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. Put a little bit into a pastry bag, the rest can be kept in the refrigerator, gradually adding from there. You can keep the cream at room temperature while decorating, provided that the apartment is not hot.