The most delicious and light cream cake. Simple and delicious cake creams

1) Cream for custards

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar

COOKING:
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

2) Chocolate cream for cakes and muffins

INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.

COOKING:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large bowl of a mixer, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.

3) Curd cream

INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water

COOKING:
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.

Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.

4) Delicious Lemon Cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.

COOKING:
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the smell cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add. Beat eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

5) Simple cottage cheese thick cream for cake

INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine

COOKING:
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, beating thoroughly top speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.

6) Custard

INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour

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

7) Cream "Ganache"

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

COOKING:
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without boiling, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.

If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of soft butter and whipped.

Delicate texture and pleasant plume envelop the mind, giving freshness and youthfulness to the skin. Homemade face cream is a magical remedy created in our own beauty laboratory.

Benefits of skin creams

• vitamins;
• minerals;
• poly-, monounsaturated acids;
• ethers;
• organic acids;
• lactic bacteria;
• collagen;
• amino acids.

The benefits of a home remedy are its beneficial properties:

1. Food;
2. Fight against age-related changes;
3. Moisturizing and restoring turgor;
4. Treatment of acne, pustules;
5. Structure improvement;
6. Normalization of pH balance;
7. Delicately whiten skin, pigmentation, freckles.

Indications - daily care in the complex of cleansing and toning. Contraindications - individual intolerance. Only the allergenic component will cause harm, the mixture is pre-tested on the elbow / wrist.

How to make homemade face cream

Making homemade cream is quite simple with a whisk or mixer, which allows you to get a perfectly homogeneous structure. Products must be High Quality, the terms and rules of storage must be observed. All solid components - waxes, thickeners, fixed oils heated under the pressure of hot water or in a water bath. Esters are introduced last into the cooled composition.

Ingredients for homemade cream

1. For oily epidermis, you should use light oils of grapes, peach, pomegranate, fermented milk products, antiseptic aromatic oils - bergamot, patchouli, tea tree, orange.
2. Prepare a cream for dry, sensitive skin with hypoallergenic properties. For this, nutritious olive, jojoba, avocado and sea buckthorn oils, vitamins in liquid form, and plant extracts are suitable.
3. Preserve and increase the beauty, freshness of the normal type such basic ingredients - wax, honey, esters and fatty animal / vegetable oils.
4. To care for combination skin, you will need whitening formulations with essential oils grapefruit, rosemary, fennel.

The best homemade face cream recipes

Wrinkle Cream

Result: homemade night cream restores the epidermis, smoothes static and mimic wrinkles.

Important advice from the editor

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Ingredients:

• 10 gr. beeswax;
• 5 gr. coconut oil;
• ylang ylang oil.

Preparation and method of application: after melting natural wax in a water bath, add solid nut butter, mix well, pour into a prepared jar, when it cools down a little, add tropical ether. Use after cleansing the skin of cosmetics.

Acne cream

Result: a natural face cream, having an antiseptic effect, treats purulent formations.

Ingredients:

• 10 gr. zinc ointment;
• 5 ml pantothenic acid;
• tea tree oil.

Preparation and method of application: after combining all the components in a dry bowl, transfer to a container from zinc ointment. Treat problem areas in the morning (half an hour before applying makeup) and in the evening. You can store in the bathroom, two / three months.

Moisturizing cream

Result: Affordable homemade moisturizing cream to keep skin firm and fresh.

Ingredients:

• 10 gr. cocoa butter;
• retinol;
• 5 ml grape oil.

Preparation and method of application: heat solid oil, add youth vitamin and moisturizing oil. Apply in a thin layer, with light driving movements, as a base for foundation.

Cleansing cream

Result: can replace any cleanser with a simple homemade cream.

Ingredients:

• 10 ml of rice oil;
• eucalyptus essential oil;

Preparation and method of application: inject coniferous ether and acid into a bottle of rice oil. Before use, shake the composition, apply on a cotton pad and wipe the skin.

Anti-aging cream

Result: effective home remedies whiten, tone, smooth age wrinkles.

Ingredients:

• 15 gr. carnauba wax;
• 1 gr. rice starch;
• 5 ml of jojoba oil.

Preparation and method of application: after melting the hypoallergenic wax in a water bath, add a pinch of rice powder and nourishing oil. After placing a convenient box, use in the evening, distributing the anti-aging agent in a dense layer along the massage lines.

Nutritious cream

Result: for a quick recovery cell membranes It is worth using proven homemade recipes.

Ingredients:

• 10 ml sour cream;
• bergamot oil;
• yolk;
• 5 ml olive oil.

Preparation and method of application: beat sour cream with olive oil and yolk with a mixer, add aroma oil to the composition. Moving into a jar finished product store in the refrigerator for up to four days.

Whitening cream

Result: this mixture home cooking perfectly mattifies, whitens the skin and improves the oxygen respiration of the epidermis.

Ingredients:

• 5 gr. tooth powder;
• 10 gr. yogurt;
• 5 ml peach oil.

Preparation and method of application: After thoroughly mixing the bleaching powder with unsweetened yogurt, add the stone oil. Apply for face care in winter, applying in the morning and evening with light movements.

Moisturizing cream

Result: enrich the skin with organic acids and vitamins.

Ingredients:

• 15 gr. cocamide;
• 5 ml of borage oil;
• grapefruit oil.

Preparation and method of application: after melting the base, add African oil, mix well, place in a prepared jar, add citrus ether. Moisturizer to use after morning cleansing, can be combined with a tonal base.

Sunscreen

Result: the basis of facial skin care at home is protection from ultraviolet radiation, main reason premature aging.

Ingredients:

• 10 gr. coffee grounds;
• 10 ml olive oil;
• 5 ml wheat oil.

Preparation and method of application: place finely ground coffee and nourishing oils in a dark vessel, leave for about a week. After straining, place in a bottle with a spray nozzle. Apply before going out to open Sun rays spreading in a thin layer.

Face Lift Cream

Result: after 40, tightens the contour and smoothes wrinkles, day cream with a lifting effect.

Ingredients:

• 10 gr. sour cream;
• 5 ml of kelp extract;

Preparation and method of application: beat fresh chilled sour cream with algae extract, add spicy ether. Apply the mixture after cleansing or lifting mask, in a dense layer.

Cream for dry skin

Result: using a nourishing night cream, you can quickly restore the balance of moisture, minerals and fatty acids.

Ingredients:

• 10 ml avocado oil;
• 5 ml geranium hydrosol;
• 10 gr. shea butter.

Preparation and method of application: add flower hydrolate and avocado oil to melted nutritious African oil. After the composition thickens, put in the refrigerator. Apply every evening after removing make-up. home remedy, smoothing movements, including on the lip area.

Cream for oily skin

Result: mattifying the surface of the face, effective recipes narrow pores.

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Ingredients:

• 10 ml of kefir;
• protein;
• essential oil of orange.

Preparation and method of application: beat the protein separately with a whisk, then mix with kefir / whey, add orange ether. Apply to the face with a brush/sponge after daily cleansing.

Cream for combination skin

Result: will allow you to remove the fat content of the T-zone and moisturize the skin.

Ingredients:

• 10 gr. lanolin;
• 5 ml of viburnum juice;
• 5 ml grape oil.

Preparation and method of application: putting lanolin in a water bath, continuously preventing the introduction of stone oil, removing from heat - fresh berry juice. Apply after cleansing 20 minutes before makeup.

Cream for sensitive skin

Result: soothe and moisturize the epidermis skin care recipes prone to allergic reactions.

Ingredients:

• 10 gr. badger fat;
• 5 ml pomegranate oil;

Preparation and method of application: with a cosmetic mixer, thoroughly beat the melted animal fat with butter, adding the vitamin of youth. Store no more than two weeks, use in the evening and in the morning after cleansing with milk.

Cream with cocoa butter

Result: nourish and protect against adverse external factors home remedies.

Ingredients:

• 10 gr. cocoa butter;
• 5 ml green tea extract;
• patchouli essential oil.

Preparation and method of application: by placing a jar of cocoa butter in hot water, wait five minutes until it melts. Combine with natural antioxidant extract and tropical aromatic oil. When the mass hardens, store in a tightly closed jar, use facial massage cream every evening to prevent flabbiness and wrinkles.

Cream with gelatin

Result: it is easy to prepare a lifting night cream for the face at home.

Ingredients:

• 10 ml red wine;
• 10 ml mango butter.

Preparation and method of application: turning the gelatin into a gel, add warm wine and mango oil. Beat well, apply instead of a night remedy, including on the eyelid area. Store no more than a month in a cool place.

Cream with glycerin

Result: provides skin hydration, prevents dehydration glycerin cream.

Ingredients:

• 15 ml of glycerin;
• 5 ml coffee extract;
• vanilla.

Preparation and method of application: add coffee extract and a little spice to a warm viscous liquid. Apply to the face with a sponge before using a mattifier or concealer.

Cream with aloe

The result: a refreshing summer facial blend that nourishes and rejuvenates during the hot season.

Ingredients:

• 20 ml of aloe juice;
• 5 ml of chamomile oil.

Preparation and method of application: cut off the branches of the plant, wrap in parchment, put in the refrigerator for two weeks. After squeezing the juice with a press, beat with a cappuccinatore together with flower oil. Store in a cool place for no more than a week. Use on the eyelids and entire face in the morning and before bed.

Cream with beeswax

Result: provides maximum nutrition, covers the epidermis with a thin protective layer.

Ingredients:

• 5 gr. propolis;
• 10 ml sea buckthorn oil.

Preparation and method of application: after melting the crushed wax with propolis, add sea buckthorn oil, stir all the time. After that, be sure to beat with a cappuccinatore to obtain the most homogeneous structure. Use after a cleansing facial mask or fruit peel.

Cream with mumiyo

Result: mountain resin skin cream with amazing regenerating effect.

Ingredients:

• 5 gr. Altai mumiyo;
• 20 ml olive oil;
• 5 ml linden extract.

Preparation and method of application: warm olive oil(up to 60 ◦), introduce Altai resin, mixing well - liquid extract. Apply to problem areas - acne, pores, stretch marks, scars, in the morning and at night.

Vaseline Cream

Result: softens and moisturizes vaseline cream at home.

Ingredients:

• 10 gr. vaseline;
• ether of sage;
• riboflavin.

Preparation and method of application: beat Vaseline with vitamin B 2 and aroma oil with a cosmetic mixer. Apply to restore the epidermis after scrubbing or regular washing.

Cream with vitamins

Result: a light moisturizer enriches the cells with vital substances.

Ingredients:

• 5 ml of retinol;
• 5 ml of tocopherol;
• 10 gr. sour cream;
• 5 ml cucumber extract.

Preparation and method of application: after combining the ingredients, beat with a cappuccinatore and put to thicken in a cool place. Apply with fingertips, rubbing the foundation into the skin.

Cream with oils

Result: has a rejuvenating effect, stimulates cell renewal, non-addictive natural remedy.

Ingredients:

• 10 gr. shea butter;
• 5 ml macadamia oil;
• vanilla ester.

Preparation and method of application: warm shea butter, combine with macadamia and light vanilla ester. Use for nourishing and moisturizing under make-up or after a cleansing mask, also for facial massage.

Video: How to make face cream at home

cookingclassy.com

This is a universal cream, suitable for layering biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of butter roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

• 100 gr butter;
• 4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat on average speed 10-15 minutes until an airy mass is obtained. If necessary, cool slightly in the refrigerator. AT Soviet times it was the most popular cream cake. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flour-free custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

• 200 gr butter;
• 6 tablespoons of milk;
• 4 tablespoons of sugar;
• 2 eggs.

Instruction:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard blends perfectly with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and sharp knife scrape out the seeds, put them in milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

• 2 eggs;
• 30 g of starch;
• 100 g of sugar;
• 500 ml of milk;
• 50 g butter;
• 1 vanilla pod.

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 proteins;
• 90 grams of sugar;
• 250 gr butter;
• a pinch of salt;
• vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here it is very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

• Cottage cheese or cream cheese - 500 gr;
• Butter 82.5% fat - 180 gr;
• Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 gr sugar
• a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the temperature environment quite high, you need to take 2.5 or even 3 parts of chocolate.

For a milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. AT warm weather the amount of chocolate should be increased to 3.5-4 parts.

For white ganache you need to take 3 parts white chocolate and one part cream of at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners in warm time Years work with him not very willingly. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

• 2 eggs
• 2 lemons
• 100 gr sugar
• 30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

Cake cream is always the perfect addition to almost any pastry. It does not matter what is taken as the basis of the treat - a waffle, a biscuit or shortbread dough. The main thing is to choose a combination of taste. After all, the final result and the quality of taste harmony depend on it.

There are a huge number of creams for cakes, and every day new tastes and recipes for such wonderful dishes appear. In this connection, you can always choose exactly what you want for your favorite dish. Custard, creamy, oily, all these additions are prepared in different ways. But you can't do without them.

The main rule when decorating a cake is to decorate it beautifully. In fact, you need to choose the right cream and decorate baked cakes or other confectionery base with it. A delicious creamy mass will always emphasize the taste of the product, and without it it is difficult to imagine a real treat.

The cooking options for these products are divided into many categories, in which various additions are added. For example, gelatin, fruits, nuts. Creams are not only decoration, they perfectly impregnate the base, acting as a layer of this masterpiece.

Apply the creamy mass with a knife, pastry syringe or other dispenser. Butter is often used for decoration, because it is easy for them to decorate the product, especially if there is not enough skill in such a skillful business. Butter curd cream keeps its shape perfectly, so it is easy for them to level the cake.

Sour cream, after whipping, keeps its shape well and it turns out to be thick, so it is easy for them to decorate the sides and surfaces of confectionery masterpieces. In this case, food colorings are often used, which give brightness and a variety of color shades.

Known for its superiority and cream "Glasse", which is great for decorating cakes. It has a soft, buttery texture. The consistency of "Glace" is thick and it is pleasant for them to work, because it does not spread.

Butter and condensed milk cream is versatile and goes well with almost any cake. It impregnates products well, filling them with a wonderful and pleasant taste. It is widely distributed, it is prepared in a matter of minutes, so special pastry chef skills are not required here.

Protein custards are a hit with beginners and experienced chefs alike because they are airy, light, tender and contain no fat. After decoration, they keep their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients that are offered in the recipes.

16.07.2018

Cream Charlotte for cake

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a very delicious cream Charlotte for cake. Make it very easy and fast.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp brandy,
- 1 tsp vanilla sugar.

30.05.2018

Cream for eclairs

Ingredients: milk, sugar, wheat flour, eggs, butter, vanilla sugar

The most important thing in eclairs is a successful cream. The classic option is custard, and it really makes very tasty eclairs. We will be happy to teach you how to make the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
- 2/3 cup milk;
- 4 tablespoons wheat flour;
- 3 eggs;
- 100 gr of butter;
- vanilla sugar or any flavoring of your choice.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a delicious and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

lemon curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar
- 4 eggs,
- 1 tbsp water,
- 50 grams of butter.

23.04.2018

white chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make a delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

17.04.2018

Curd cream for cake

Ingredients: sugar, cream, cottage cheese

There are many most different recipes cake cream. But we would like to introduce you today to this very thing - cottage cheese. It is easy to prepare, it turns out delicious and is suitable for a variety of cakes.

Ingredients:
- fat cream 33% - 200 ml;
- homemade cottage cheese - 300 gr;
- sugar - 3/4 cups.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients: mascarpone, condensed milk, cream, vanillin

Half the success of a cake or pastry is a good cream. We recommend making mascarpone cream with condensed milk - you can't even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know what cream to make, I advise you to make this delicious custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp vanilla sugar
- lemon.

08.03.2018

Lemon cream for biscuit cake

Ingredients: lemon, egg, butter, vanillin, sugar

An excellent option for a sponge cake would be lemon cream. It's pretty thick, so it will hold up really well. And its citrus taste goes well with a delicate biscuit.
Ingredients:
- lemon - 1 piece;
- egg - 1 pc;
- butter - 30 gr;
- vanillin - 0.5 tsp;
- sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Ingredients: butter, condensed milk

Medovik is often cooked with sour cream, but meanwhile it will be even tastier if you prepare a cream for it from butter and condensed milk. Don't believe? And you try it - see for yourself! And our recipe will tell you what and how to do.

Ingredients:
- butter - 200 gr;
- condensed milk - 1 can.

15.02.2018

Cream for "Honey cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Ingredients: milk, sugar, flour, salt, eggs, butter

Perhaps the most popular cream can be safely called custard. Everyone without exception likes it, desserts with it become tasty and beautiful. How to cook a classic custard, our recipe will tell you.

Ingredients:
- milk - 250 gr;
- sugar - 180 gr;
- flour - 2 tablespoons;
- salt - 1 pinch;
- egg - 1 pc;
- butter - 200 gr.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for the cake. The recipe is very simple and fast.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

Ingredients:
- 250 gr of butter;
- 200 gr of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Ingredients: cream, water, sugar, vanillin

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tablespoons water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

What cake can be without a thick, shaped and fragrant cream? Correctly! No! It will turn out dry, ugly, the layer will drain onto the dish. A thick cream will be an excellent filling and decoration for even the most modest cake, but how to cook it?

Thick Cream for Cake - General Cooking Principles

All creams and toppings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.

General principles thick creams:

The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores, used in each case according to the attached instructions.

All products for the cream should be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It is more difficult with sour cream, even at 25% it can be thick, and sometimes liquid.

Sugar and powder are replaced by each other, but you need to navigate not by volume, but by weight, since the density of the products is different.

Before adding to the cream, cocoa must be sifted to get rid of lumps. Can be ground with granulated sugar before adding the liquid if the cream is custard.

Nuts before laying in the cream must be fried, otherwise they will become sour and tasteless.

It is equally important to comply temperature regime. Dairy products become liquid in heat, it is difficult to work with them, they do not whip into foam. Butter, on the contrary, should be kept at room temperature before whipping and adding to the cream so that it softens.

How to make a thick cream cake from cream and chocolate

Buttercream itself is delicious, but very capricious. When sugar and other additional ingredients are added, the mass becomes thinner and does not hold its shape well. The best way how you can make thick buttercream for a cake is to add chocolate.

Ingredients

350 ml cream with a fat content of 33%;

100 g of chocolate;

6 spoons of powder;

Vanilla extract.

Cooking

1. Put a saucepan of water for a water bath. In a smaller saucepan, pour 2-3 tablespoons of cream and chopped chocolate. Better take dark chocolate With high content cocoa, at least 60%.

2. Pour the rest of the cream into a bowl, beat until fluffy foam.

3. Only after that we begin to add powdered sugar. Pour in small portions, mix well.

4. Remove the melted chocolate from the water bath and cool, it should be warm, but not hot.

5. We switch the mixer to the smallest speed, we begin to slowly add chocolate to the cream and stir.

6. Add vanilla. But you can pour in a little cognac or liquor, just one spoon is enough. Ready!

7. Put the cream in the refrigerator for 15-20 minutes, then use it to grease the cakes and decorate cakes and pastries.

How to make cake cream thicker with gelatin

This option is suitable for absolutely any cream prepared on condensed milk, cream, proteins. The custard mass can also be made thicker. Take any gelatin, instant or regular, there will not be much difference.

Ingredients

800 g of cream;

10 g of gelatin;

50 ml of water.

Cooking

1. Combine gelatin with water. You can take whole milk, coffee or cocoa, if they match the taste of the cream. It's just that not everyone likes to use plain water in fillings. Soak gelatin for the time indicated on the package.

2. We put a bowl with dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.

3. We lower the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.

4. Now the cream needs to be put in the refrigerator, but watch closely. As soon as it begins to thicken, you need to remove and grease the cake, decorate. If the cream hardens, then it will be more difficult to do.

Thick cream for Charlotte cake

A variant of a rich and thick cake cream, which is made from proteins. You will also need eggs and full fat milk, preferably 4%.

Ingredients

200 ml of milk;

360 g sugar;

400 g good oil.

Cooking

1. Separate the yolks, put them in a bowl, add granulated sugar. Stir. Proteins are not useful, you can cook meringue or some other dish from them.

2. Pour in milk, mix again.

3. Put on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, we immediately remove from heat. Cool down. Can be placed in a basin cold water, will be faster.

4. Put the softened butter in a bowl. Immerse the mixer, beat until fluffy for at least 10 minutes.

5. After that, add a spoonful of brewed milk, beat further, put another spoonful and so on until the syrup is over.

How to make a thick cream cake from sour cream

Sour cream recipes often call for a fatty, thick product. But it is difficult to find it in stores, or the cost is staggering. In fact, there is a very simple way to make a thick cream for a cake from 20-25% fat sour cream.

Ingredients

1 kg of sour cream;

150 g of powder;

Fillers: vanilla, cocoa, coffee, liquor.

You will also need gauze or cotton thin fabric.

Cooking

1. Put 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take a thin fabric.

2. We spread the sour cream on the fabric, tie the ends of the gauze to make a knot. We hang it, leave it to separate the whey, be sure to substitute a vessel to collect excess liquid.

3. After 3-4 hours, the sour cream will become much thicker, you can leave it all night. You will get a mass that resembles cream cheese in consistency.

4. We shift the weighed sour cream into a bowl, start whisking and add powdered sugar. Sand is best not to use.

5. At the end, we put the ingredients for aroma and taste. They can be anything, but appropriate to the dessert.

How to make cake cream thicker with cocoa

wonderful way how can you make cake cream thicker if you have nothing but cocoa powder on hand. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.

Ingredients

600 g of cream;

2 tablespoons cocoa without sugar.

Cooking

1. Put the cream in the freezer for 30-40 minutes, but it should not freeze with ice. The mass should cool well.

2. Pour cocoa into a strainer, sift.

3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream back in the refrigerator. In half an hour it will be ready to use.

Thick cream for condensed milk cake with butter

You can often hear that now condensed milk is not so liquid and does not freeze. But, if you do everything right, you can cook a very tasty and thick cream for a cake or pastries.

Ingredients

350 g butter;

1 can of condensed milk;

Cocoa or vanilla to taste

Cooking

1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a hole will appear. Transfer to a bowl.

2. Immerse the mixer, turn on the most great speed and beat the butter until it becomes white, fluffy.

3. Open a jar of condensed milk, mix. We collect with a spoon and add to the oil, but do not stop beating. As soon as the fat absorbs all the milk, we again collect a spoonful of condensed milk and add.

4. Do this until the milk runs out. If you pour it all at once, then the cream will turn out to be liquid.

5. At the end, add cocoa or vanillin, any ingredients for taste.

Thick custard for cake

Cake custard is often runny if not properly prepared. In fact, you can make a very thick, rich layer for cakes, which will even work for small decorations, borders. Instead of cornstarch, wheat flour or cornstarch can be used.

Ingredients

4 yolks;

90 g of sugar;

250 ml of milk;

120 g butter;

2 tsp corn starch.

Cooking

1. Place the yolks in a saucepan, add granulated sugar to them and carefully grind the mass until smooth. If this is not done, pieces of scrambled eggs will float in the cream after brewing.

2. Add starch or flour, also grind. If you put cocoa, then it is better to pour it out now and grind it, otherwise there will be lumps.

3. Add milk, stir.

4. Put the custard on the stove, medium heat. We don’t leave the saucepan anywhere, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly update the layer so that it does not burn.

5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mass to a boil.

6. Now they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.

7. Soften the butter. Add to cooled cream. Ideally, it can be beaten, but there is a small amount that will only spread on the walls of the dish.

8. For flavor, put vanillin, stir again.

It is undesirable to add berries and fruits to sour cream; from juice it quickly becomes liquid. The exception is bananas.

Any cream can be made thicker if melted is added to it, but not hot chocolate.

If there is no thickener at hand, and the cream turned out to be liquid, you can simply add coconut flakes to it. We absorb mass well shortbread, but it needs to be well ground.

The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and lush mass.