As you know, a traditional cake or pastry cannot be imagined without cream. It allows not only to decorate and add originality, but also to emphasize the main taste of a particular culinary product. There are many varieties of creams. Luckily, most of them can be made at home. In addition, even a novice hostess can do it. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.

Cream cream "Five minutes"

If you are thinking about how to make cream for a cake at home without spending a lot of time and effort, then be sure to take into account this recipe. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other wide variety of baking options. So, we propose to find out what we need in order to make buttercream.

Ingredients

To prepare this very tasty and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will turn out more tender and less greasy), vanilla sachet.

Cooking process

Creamy homemade cream is quite simple to make. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanilla to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearly color. This process takes an average of three to five minutes. However, in some cases it may take more time. At the same time, please note that whipping the cream should only be done with a mixer (and not a food processor or blender) at the lowest speed. In extreme cases, you can also use a whisk for this purpose, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla flavor. It will be a great addition to a wide variety of cakes and pastries.

How to make lemon curd?

If you want to pamper your household or guests with pastries with an original taste, be sure to take this recipe into account. Moreover, it is not at all difficult to cook on it. In general, we can say that the lemon cream recipe is very similar to the classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two cups of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.

Let's move on to cooking

In a deep bowl, combine egg yolks with sugar and salt. Beat with a mixer until the mass becomes white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mass. Then squeeze the juice from the citruses, filter and also pour into the bowl with the rest of the ingredients. We mix everything well. Then we put our future cream in a water bath. After the mass warms up a little, add softened butter to it and stir well. We keep our cream in a water bath until it thickens, while not forgetting to stir it regularly. Then tightly cover the dishes with cling film so that it lies directly on the surface of the resulting mass. Put in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can cover the prepared culinary product with it.

cream cheese recipe

If you follow your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard cream or custard with a curd analogue. It is less high-calorie, and also contains substances useful for our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of 33% cream, three-quarters of a glass of granulated sugar.

Cooking curd cream

The process of preparing this culinary product will take you no more than 10 minutes. First you need to cool the cream well, and then beat it with sugar in a deep bowl. We put the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a pasty consistency. Then we combine the curd mass with cream and sugar and beat well with a mixer. Delicious cream is ready! Bon appetit!

How to make cake cream at home: biscuit cream recipe

If you are planning to cook a biscuit, then this light, delicate and airy cream will go well with it. To make it, you need only two products: a can of condensed milk and butter (180 grams). The process of making cream is quite simple. To begin with, butter and condensed milk should be kept at room temperature for some time. Then put the oil in a deep bowl and start beating with a mixer. When it softens, we begin to add a little condensed milk. We continue to beat the mass until a homogeneous consistency. Biscuit cream should be airy and strong. It fits perfectly on pastries, retains its shape and adds flavor to the main culinary product. Bon appetit!

Custard classic

One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for its preparation. We offer to start with the classic recipe, which many housewives use to coat the cakes of the Napoleon cake loved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.

In a small saucepan combine eggs, flour and sugar. Blend these ingredients until smooth. Gradually add milk to the pan and stir well. You should get a mixture of a homogeneous consistency. Put the saucepan on medium heat. Bring it to a boil, remembering to stir constantly. Then remove the mixture from the heat and let it cool. In the already cooled cream, add a little warm butter and beat well with a mixer. The mass should be airy and light. Custard cream is ready! You can use it for "Napoleon" or other culinary products. Bon appetit!

Protein Custard

To prepare a protein cream, egg whites beaten with sugar or powdered sugar are used. It can be made both raw and custard, and various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for cooking, we need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular sugar, 30 ml of water and one teaspoon of lemon juice.

Pour sugar into a small saucepan or ladle and pour water. We put on medium heat and cook the syrup. Its readiness is checked very simply. It is necessary to scoop up the syrup with a teaspoon. If the liquid drains in a thin stream, similar to a thread, then the syrup is not yet ready. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable, and you will not be able to cover the cake or pastry with it.

We continue cooking. Beat well-chilled egg whites until thick. Then gradually begin to pour in hot syrup to them, while not ceasing to beat. After pouring all the syrup, add lemon juice and continue to beat the mass for about 4-5 minutes. Custard protein cream is ready! It is best used to top cakes and pastries.

So, today we found out how to make cream cake at home. Of course, the options for this culinary product are not limited to the recipes we have proposed. Plus, you can always experiment with ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.

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

Due to its high nutritional value, excellent taste and plasticity, the cream allows you to create decorations of the most intricate shapes.

However, along with the 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 cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

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

Products with cream should not 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 cakes with cream shortly before consumption.

In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.

Recipe Explanations

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

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow coloration obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green coloration obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloration give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. 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 strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red And pink coloring are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue coloring obtained from the dye indigo carmine, which is a bluish-black paste, which, 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 by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main 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 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the exit)
Sweet butter, g
50
100
200
Condensed milk, st. 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 white elastic mass is obtained. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the 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 warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.

2. Butter base cream on sugar syrup

Sweet butter, g
50
100
200
Sugar sand, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove 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 chilled sugar syrup in small portions.
Whip until fluffy.

3. Butter base cream on powdered sugar

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, st. spoons
2
4
8
Cream yield, g
100
200
400

Cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that fine, carefully sifted icing sugar is added in small portions while beating.
At the end of whipping, speed up the process.

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

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, 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, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

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

Flavored oil 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 taste and aroma.
In the recipes for flavored creams, the additives are calculated for a portion of the main cream prepared from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.

6. Apricot oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apricot tincture or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of canned pineapple syrup, tint yellow (see beginning of 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 peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).

9. Benedictine oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in 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. Cream color 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 pink (see beginning of 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 Butter Cream

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. a spoonful of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac oil cream

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

15. Coffee butter cream

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

16. Lemon oil cream

To the main butter cream (recipes 1-5), add juice from 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 beginning of page).

17. Raspberry oil 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 beginning of page) and add citric acid to taste (see beginning of page).

19. Butter honey cream

Add 2 teaspoons of natural honey to the main butter cream (recipes 1-5) 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 roasted finely ground nuts. Roasted nuts pass 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" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).

22. Praline oil cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare praline mass, you need the following products:
1 st. a spoonful 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 nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms.
Put the roasted nuts, almonds and sugar into 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 on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.

23. Butter pink 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 pink (see at the beginning of the page).

24. Butter rum cream

To the main oil cream (recipes 1-5), add 3-4 drops of rum essence or 1 tbsp. a spoonful 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. Oil tea 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 oil 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 oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in 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 butter cream

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

II. Protein creams

The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
Flavors and flavors can be added to base protein creams to produce flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, st. spoons
4
6
8
12
16

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

32. Custard protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Sugar sand, 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 water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made 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 proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins 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 touch-up and taste - paints, fruit juices and other aromatic substances used for oil 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, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, 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 cup of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a 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 hot mixture into well beaten egg whites.
Use the cream immediately while warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
So that the custard does not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pan with the cream should be placed in cold water or between pieces of ice, covered with another pan (basin), on which also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
So that a dense crust does not form on the surface of the cream, it is sprinkled with sugar or the cream is periodically mixed during cooling. Chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing individual products in recipes with creams or adding new ones, you can get flavored custards with different tastes and aromas.

35. Custard on eggs(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Sugar sand, 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 take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thick (in no case do not overheat the cream and do not bring until boiling, otherwise it will cut off).
Remove from the stove and put 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 with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring to a thickening, but do not boil.
To improve the taste and sterilization, lightly fry wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Custard Air(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, quickly mix them with the hot mixture. Heat the whole 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 in products warm.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup 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 tincture or liqueur.

39. Pineapple Custard

Prepare in the same way as the main 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.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.

40. Orange Custard

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 the juice from the zest from one orange.

41. Vanilla Custard

Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.

42. Lemon Custard

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 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.

43. Custard tangerine

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

44. Custard honey

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. Custard almond (walnut)

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

46. ​​Chocolate custard

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

47. Custard Apple

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

IV. Basic buttercreams

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous 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 whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.

Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of 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 wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

48. Butter cream without gelatin(basic)

Products / Quantity (explanations "Butter base cream on 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, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
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 put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin(basic)

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

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. 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 rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g cream:
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the saucepan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Flavored Butter Creams

Flavors and aromas can be added to the basic gelatin buttercream recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot creamy cream

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

52. Creamy pineapple cream

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

53. Creamy orange cream

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

54. Creamy vanilla cream

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

55. Cream cherry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. 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 cream

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

57. Cognac cream cream

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

58. Creamy coffee cream

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

59. Lemon Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from 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. Creamy tangerine cream

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

61. Creamy honey cream

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

62. Creamy almond cream(walnut)

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of roasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor.

63. Cream praline cream

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

64. Creamy pink or rum cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of liquor "Pink" or 4-5 drops of rum essence, or 2 tbsp. tablespoons of rum, or 1 drop of rose oil.

65. Tea Cream Cream

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

66. Creamy chocolate cream

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

67. Creamy apple cream

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

V. Sour cream and creamy sour cream

Sour cream for cream preparation 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 down before whipping, it should be whipped at a low air temperature.
Sour cream and creamy 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 cream:
- 1 cup sour cream

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

69. Sour cream with gelatin(basic)

Ingredients for 350 g cream:
- 1 cup 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 warm (40 °) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk into it in a thin stream. Flavor the cream with various substances, which are added at the end of whipping before the introduction of gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Butter and sour cream

Ingredients for 400 g cream:
- 1 cup 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, put in cold water, on ice or in snow and beat the contents with a whisk until a thick fluffy foam forms. Whisking constantly, add the sifted icing sugar and vanilla sugar mixture and mix.

71. Cream kaymak

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

VI. Various creams

72. Cream on creamy margarine

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

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g of creamy margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely chopped
- 1 teaspoon cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Whisking constantly, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

Natural face cream is a great alternative to factory-made cosmetic products. Anyone can cook it on their own, it is enough to have a set of necessary tools in the arsenal and correctly select the components.

Benefits of home cosmetics

The main advantage of handmade cosmetics is natural ingredients. It contains no formaldehydes, silicones, parabens, urea derivatives and other synthetic preservatives. There are no inorganic oils, acetone, petroleum jelly, chemical solvents, carcinogens, mercury, lead and hormones in the homemade cream, which means that it will bring maximum benefit and no harm.

Another indisputable advantage is individuality. The composition of the homemade cream is selected for a specific skin type, due to which it has unique cosmetic properties. And the expiration date and degree of freshness of the product will never raise questions.

The spectrum of action of home creams is incredibly wide. It is enough to combine the right ingredients to get a remedy for problem skin, home botox, lifting, anti-ageing, protection or moisturizing.

The formulation of self-produced care products contains the most detailed information about dosages, types for which this or that cream is recommended, and problems that the product can solve. Based on proven recipes, you can come up with a unique composition that will become a real beauty elixir.

However, it must be remembered that the process of making cream at home takes time, patience, and sometimes significant cash costs.

Even after the technology is mastered to perfection, without emulsifiers, stabilizers and preservatives, homemade cosmetics will not be as light, gel-like and airy as a cream from a tube purchased in a store.

The concentration of natural ingredients in the composition is quite high, so homemade cream also needs to be tested for an allergic reaction.

The maximum storage period is 10 days. It cannot be used after the expiration date, which means that the cooking procedure will have to be carried out about once a week.

Home-made cream may not only not be cheaper than buying a ready-made one, but, on the contrary, entail large financial costs.

Compound

The basic set of components includes:

Base vegetable oils are divided into liquid (olive, almond) and solid (mango, coconut). They are selected depending on the source data. Dry skin shows:

• peach;
• apricot;
• olive;
• macadamia;
• coconut;
• avocado oils;
• walnut oil.

For oily fit:

• black cumin;
• grape seed oil;
• watermelon;
• corn;
• almond;
• milk thistle.

Owners of sensitive skin should give preference to the following oils:

• pink
• burdock;
• sea ​​buckthorn;
• St. John's wort.

Oils account for about 30% of the total composition of the substance.

Animal oils are almost identical to the fat secreted by human skin. Mink fat and lanolin are used in the preparation of creams for skin prone to dryness and fading.

Water, flower hydrosol, or herbal decoction. Without these components, any natural cream will be a solid greasy and sticky mass, unsuitable for use. The distillate accounts for 60% of the mass of the finished substance.

Cosmetic wax. Vegetable, animal, synthetic product; there is a fossil wax, for example, ceresin. All waxes have healing properties and are used in emulsion creams.

Emulsifiers and thickeners combining flower decoction or water with oil to obtain a stable creamy substance. They are only 2-3%. In home cosmetics, sucrose stearate is used - a natural emulsifier with a moisturizing and antibacterial effect, egg yolk, soap root decoction and other natural ingredients.

Essential oils- medical, care, perfume components in the composition of natural cosmetics. Contribute to better preservation, participate in the fight against viruses and microbes, relieve stress. Used in a minimum amount - 2-5 drops.

plant extracts- these are plant processing products (powders, powders, oil and alcohol extracts) intended for use in cosmetology for rosacea, problems with the functioning of the sebaceous glands, rashes, acne. They nourish the skin, accelerate regeneration, have an antimicrobial and antiseptic effect.

Active substances: plant extracts, liquid vitamins, dry yeast, perga, mummy, tinctures. They also include ceramides, collagen, elastin, fruit acids. Add as needed, for example, vitamin E, ceramides - for moisturizing, A and E - for nutrition, collagen and elastin for elasticity and anti-aging effect. The total amount in the composition of the substance is 5-7%.

It is not necessary to use them at the same time. The simplest option is limited to the oil and water phases, preservative or emulsifier.

Since a natural cream cannot be the usual white color by its nature, cosmetic products are added to it. titanium dioxide white. Additionally, this substance gives a matting effect and works as a filter against ultraviolet rays.

Natural cosmetics are often based on baby cream or pharmaceutical preparations. Some types of creams are more common than others.

With glycerin

For oily skin it is necessary to mix glycerin, zinc oxide, starch, benzoin tincture, distilled water with a whisk or mini-mixer. The product is applied at bedtime.

The composition of the cream against dryness will include fundamentally different components:

• cacao butter;
• wheat oil;
• jojoba oil;
• rosehip oil;
• oat extract;
• royal jelly;
• rose water or chamomile decoction.

Melt the solid ingredients in a water bath, then combine the components, starting with the oil and ending with the broth.

For sensitive and problematic suitable cream with glycerin, egg, honey, castor oil, vegetable oil or butter, chamomile infusion and a small amount of camphor alcohol.

Camphor

Removes swelling from the eyelids, eliminates bags under the eyes, smoothes, prevents the appearance of wrinkles. Also, camphor oil improves blood flow and blood circulation, accelerates metabolism, which helps to relieve swelling. The effect is noticeable in the first week or two, and only two ingredients are needed for cooking: the oil itself and interior pork fat.

Solid fat must be melted in a water bath, the oil is thoroughly mixed, poured into a small container of opaque glass, stored in the refrigerator. You can add a few drops of essential oil to give the mixture a pleasant aroma.

vitamin

It can be intended for both dry skin and oily, combination, problematic, young and fading, with the difference that each type and age will have its own composition.

The simplest and most versatile vitamin cream consists of melted beeswax, rose and almond oils, rose water, and vitamins.

With aloe juice

In cosmetology, aloe vera gel is used, which is easy to obtain at home: you need to cut off the fleshy leaves of the plant, put them in a glass for a quarter of an hour so that all the excess liquid is glassed, then cut the leaf in two and remove the mucous part and the actual gel from the middle - white transparent pulp. The two substances must be thoroughly mixed; store in a glass container in the refrigerator.

Aloe is suitable for all skin types, acts as an antibacterial, nourishing, tonic, anti-inflammatory, anti-aging agent.

As part of a homemade cream with aloe can be:

• base oils;
• essential;
• biological active ingredients;
• herbal decoctions;
• natural emulsifiers and preservatives.

How to DIY

Special attention deserves the technology of making cream at home. You will need the following tools:

• capacious stainless steel dishes;
• electronic balance;
• small glass bowls
• spoons of different sizes or a measuring cup;
• whisk or mini mixer;
• thermometer for measuring water temperature, preferably digital;
• funnel;
• glass rod;
• jars for storage. It is better to choose dispensers with a dispenser or use a small volume with a tight lid and disposable spatulas so that pathogenic bacteria do not get into the jar.

To prepare the cream at home, you need to follow several procedures step by step. The sequence begins with an elementary action - disinfection of hands, work surfaces and tools, since homemade creams consist of components, most of which are a favorable environment for the reproduction of microbes. Such a cream will not only not bring benefits, but also harm the skin. Next comes the time to weigh and measure the ingredients according to the recipe; if necessary, grind the products that need to be crushed.

The most difficult thing is the process of preparing the base: base oils are melted at the same time, solid ingredients are melted, if any, and the distillate (water, decoction or hydrolate) is heated. It is important to know that this should not be done in the microwave, a thermostat or a water bath is more suitable.

When the liquids are heated to 60-70 degrees, it is necessary to add an emulsifier and a stabilizer to the oil part for the viscosity and preservation of the cream structure.

At this stage, you can add any moisturizer. Then, the liquids are mixed in one bowl. During the connection, they must be the same temperature (the difference is not more than two degrees).

After pouring water into the oil, it is necessary to remove the mixture from the fire, mix intensively until smooth, place in a container with cold water. When it cools down to 35-40 degrees (you can hold a cup without burning), it's the turn of herbal ingredients, extracts, preservatives, actives and essential oils according to the recipe. You need to introduce them gradually, without stopping stirring the mixture.

When all the ingredients are mixed, the cream must be closed, cooled and only then stored in the refrigerator. It is not recommended to do this immediately, so that the emulsion does not exfoliate from a sharp temperature drop.

Do not be upset if the first time you did not get a 100% analogue of a cosmetic product from a store. The main thing is to observe the proportions and time when creating a natural cream, then it will turn out to be gentle, stable, it will fit well on the skin and work great.

Folk recipes

anti-aging

There is no water component in this recipe. Preparation of the cream begins with melting olive oil, coconut oil and beeswax in a water bath, one fourth cup for each component. When the mixture becomes homogeneous, you need to stir it thoroughly, remove from heat and cool to room temperature. Then, add one ampoule of vitamin E and 10 drops of essential oil according to skin type. The product is applied in the morning, after washing, for 15-20 minutes.

There are other recipes for anti-aging natural creams: with cognac, egg, glycerin, petroleum jelly, castor oil, and other components. Such creams make the skin toned, elastic, soften, give velvety, work great as a lifting to tighten the skin of the face and neck.

home botox

For those who are afraid to expose themselves to experiments, recipes for a homemade substitute have been invented. They include honey, wheat flour, starch, gelatin, which do not give a lasting effect of a salon procedure, but rejuvenate and noticeably tighten the skin.

To prepare a spoonful of gelatin, pour half a glass of cream until swollen, then heat until completely dissolved, allow the mixture to cool and add a spoonful of honey, olive and almond oils. Apply to problem areas for 20 minutes, rinse with water, moisturize the skin with cream.

The mask can be stored in the refrigerator and used within a week every other day.

spring version

Fatty phase: raspberry and green coffee oils, SepiLift amino acid, Montanov 68, emulsifier. Water: water, aloe juice, vitamin B3, ascorbic acid, hyasial. Any assets plus vitamin E, myrrh, petitgrain, geranium and carrot essential oils and 10 drops of preservative.

Chinese

Masks based on the Chinese version of skin care have a wide spectrum of action and allow you to choose the composition that is optimal in terms of cosmetic and therapeutic effect. Chinese creams get rid of acne, age spots, dark circles under the eyes, wrinkles, signs of fatigue, restore light tone and clarity of lines. In homemade masks, herbs (angelica, angelica, striped bletilla), tofu and rice are used as herbal ingredients.

Gel

Universal face gel - aloe vera. It can be added to masks and creams for skin and hair, used in its pure form, combined with finished products. It is easy to get at home, and the shelf life of the product is almost a year.

Peeling

Mix 1-2 tablespoons of cane sugar with lemon juice and natural yogurt, apply on face for 15 minutes, rinse with water at a comfortable temperature. Such peeling is suitable for any skin type and is a gentle procedure due to the low concentration of active substances in the composition.

massage

Easy to prepare, pleasant to use, economical for the budget. This mixture is prepared from just two ingredients: for each tablespoon of the plant base (almond, castor oil, olive) 2-3 drops of essential oil (to taste). Before mixing the oils, it is better to warm them up for greater fluidity.

noble

Mix 200 grams of rustic sour cream with lemon juice, add the juice of one small cucumber, 2 yolks, a spoonful of honey, 2-3 capsules of vitamin E, 5 drops of mandarin and orange oils. Gently mix 100 ml of rose water and 100 ml of calendula tincture into the resulting mixture.

The cream is applied to the face until completely absorbed, the remnants are washed off with a cotton pad dipped in mineral or boiled water.

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

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

1 plate of gelatin = 4g. Sprinkle bananas with plenty of lemon juice before laying in the cream.

Protein Custard

• 4 squirrels
• 70 ml water
• 200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
Check the syrup for readiness so that if you drop a drop on a plate and touch the drop with a dry finger (gently hot) or with a dry spoon and slowly raise your finger from the drop, a "thread" from the syrup should be pulled behind your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook the cream it will be liquid, if you digest it, it will be sugared.
While cooking the syrup, at the very beginning, carefully remove all the sugar from the sides.
At the same time, beat the whites, start beating at a low speed for 1 minute, then increase the speed to maximum and beat until a strong foam, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and proteins should be ready at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly beating at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
For 4-5 min. until the end of whipping, add dry lime. acid on the tip of a knife.

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

Custard coffee cream

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

Yolks, grind with sugar, stir in 1/3 cup of milk and put in a water bath or on a very small fire.
Bring the remaining 1/3 cup of milk to a boil and stir in the instant coffee.
Pour coffee with milk into the egg mass starting to boil and cook until thickened with constant stirring.
Cool the mass 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
• essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in part of the milk and add the flour with a whisk, mix until smooth and, stirring, pour in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. bring the cream to a boil.
Never boil!!!

Custard on egg 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, beat milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. Place over medium heat and bring to a boil, stirring constantly. Continuing to stir, cook until thickened. Cool the resulting pudding.
Beat the butter with a mixer until fluffy. Add chilled pudding and cocoa, one tablespoon at a time. At the very end, add the cherry and mix so that the cherry breaks slightly.

Custard on eggs with corn starch

• 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, egg yolks and vanilla.
Put 1.5 tbsp of milk in a small saucepan on the fire and bring to a boil.
Pour the mixture into the hot milk and stir constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Custard with egg

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

Mix potato and wheat flour in a mug, gradually dilute with 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon, rub the cooled milk mass, adding vanilla sugar. Put 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. Dilute with milk so that there are no lumps and cook, stirring, until thick and puffy. We cool.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard in a spoon. We put 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
• a piece of butter (~ 30 g)

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

Custard with condensed milk

• 1 can of condensed milk (boil 50 minutes to three and a half hours if desired)
• 200 g butter
• 1/2 cup milk
• 1 st. l. with a large slide of flour or starch
• 1 yolk

For cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a small fire and stir until boiling and thickening. Then cool (you can just beat with a mixer, it will cool down instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling can be obtained without syrup or honey. I don’t have proportions, always by eye. The trick is not to take milk, cream or water as a base, but sour cream. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and boil for a couple of minutes. Amazingly shiny and delicious fondant cake.

Mirror chocolate icing for cake coating

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

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

Yogurt-banana-chocolate cream

Whip 100 g of cream, add 100 g of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and also gently add to the cream. The cream is 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. Whip 600 ml of chilled cream until soft peaks, take 3-4 tablespoons 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% yogurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

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

In a saucepan, mix sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the saucepan 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 when adding cold cream can splash over the edge of the dish). Stir in the butter and cool to room temperature. The finished caramel will taste like soft toffees. It can be stored in the refrigerator in a sealed container for about 1 week. Before use, warm up slightly, because. 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 of sugar and a little water just to moisten the sugar melt in a saucepan until golden caramel color is obtained and let it 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 output of caramel pudding is about 700g.

The remaining caramel syrup can be soaked in cakes.

Cream for eclairs

Rub egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring the milk (1 cup) to a boil and carefully pour in the egg mixture, stirring constantly. Boil 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 whisk again. If you add Art. a spoonful of cocoa, you get chocolate cream.

Cream of cream

• 2 tbsp. cream
• 2 tbsp Sahara
• 1 tsp vanillin
• 2 plates of gelatin (1 plate 3 gr)

Beat 1 3/4 tbsp. cream with sugar and vanilla to soft peaks. Soak the gelatine sheets in cold water for 3 minutes. Heat up 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in 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 may take a few seconds, depending on the power of the mixer).

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

Cream of cream and sour cream

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

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

Beat everything, add vanilla or cognac at the end.

Cream of 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...thaw, 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 the chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool down while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-creamy mass, combine with butter. Slowly stir in the rum cream. The rum should be the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, get a brown mass. Now take a mixer and beat our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

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

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

Cream based on semolina

• 750 ml milk
• 7 tbsp semolina
• 200 gr butter
• 125 gr 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 fire and cool.
Beat butter and margarine with a mixer. Continuing to beat, gradually add semolina and lemon juice.

Creamy mass with colorful jelly

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

Prepare the jelly according to the instructions, but with less liquid than indicated.
You should end up with a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually introduce strawberry jelly, which has barely set, that is, has not had time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then gently mix into the sour cream mass.
Spread the cream on the prepared biscuit and refrigerate until set.

Cream with lemon based on semolina

Cook semolina porridge from 2 cups of milk and 3 tablespoons of semolina. Cool down.
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.
Put some butter and sugar there.
Whip the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating dark and light cakes.

Cream sour cream

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

Curd-yoghurt cream

Fat-free cottage cheese "quark" (or creamy in briquettes), if too thick then add a little fat-free yogurt (kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat it for about 10 minutes.

Cream "Tofi"

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

Boil the cream, add condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Cream Charlotte

• 250 g butter
• 0.5 cup 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 up to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Aromatize the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The output of the cream is approximately 1200 gr.
Heat 8 proteins and 450 g of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! Once the sugar has dissolved, remove from heat and set aside to cool.
at this time, beat the butter 600 gr with a mixer until creamy. Once the whites with sugar have cooled, beat them to dense peaks,
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, whip the cream until it starts to shine. And then use this cream as you wish, and it transfers paint, both dry and liquid, and heat, in general, a cream for all occasions!

And the same cream with slight changes in proportions

Mix 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continuing to beat, add 1 piece each , at first the cream will be watery, 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 a layer of biscuits, and for decorations and for mastic.
My notes: if the oil is yellow, the cream will have a slightly yellowish tint, if the oil is white, the cream will be snow-white.

Butter chocolate cream

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

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

Curd-sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd mass (I take vanilla) is kneaded and stirred with sour cream (in such proportions as to obtain a creamy consistency). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don’t need to add anything for decoration.

truffle cream

• 450 g chocolate
• 750 ml cream

Chop chocolate finely. Heat almost to a boil 250 ml of cream and pour over chocolate, mix until a homogeneous smooth mass (ganache) is obtained. Refrigerate 10-15 min. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mixture in 3 additions.

Chocolate icing for cake

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

Mix, boil, cool slightly and pour over the cake.

chocolate cream

300 g chocolate
1 st. Cream

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

chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start cooking it the day before assembling the cake. Bring the cream almost to a boil and pour over the chopped chocolate. Chill in the fridge for a few hours (even better overnight). On the day of assembling the cake, beat the cream to firm peaks.

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. Whisk the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and fold into the chocolate mixture. Cool down.

chocolate cream

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

Impregnation

Impregnation for biscuit lemon

• 2 tbsp. boiling water
• squeeze juice of 1 lemon
• 2 tbsp Sahara
• 1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Impregnation cognac-cherry

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

Here are some tips to help you cook caramel.

*Caramel, like chocolate, requires patience and some necessary conditions.
First, do not try to cook it in a regular saucepan. The dishes must be stainless and always with 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 same crystals, which will no longer get rid of).

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

*Stir the caramel only in one direction!!! Now, if they began to interfere clockwise, then continue to interfere until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1:1 (cool before decorating), protein-oil cream, 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, easily deposited and does not crack. Put a little into a pastry bag, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature during decoration, provided that the apartment is not hot.

There is no cake without cream. The taste and appearance of the dessert largely depends on the layer. Even the most modest cake can become a chic cake if it is adequately decorated.

The most delicious creams for cakes - general principles of preparation

Criteria for a good cream: sweet, smooth, thick. To make it this way, you need to know the approach to each product.

Basic rules for making creams:

Sugar. Often it is replaced by powder. Added to cream for flavor. If powder is indicated, then it cannot be replaced with sand.

Oil. It is advisable to use a natural creamy product with a fat content of 72%. Usually it needs to be whipped, so we take it out of the refrigerator in advance and let it soften at room temperature. It is impossible to melt and heat before whipping.

Condensed milk. Ordinary condensed milk with sugar or boiled is used. In the second version, the product is thicker, has a dark color and resembles caramel. Plain condensed milk is white, has a creamy taste. No preliminary preparation is required.

Cream. For the cream, fat cream of at least 33% is used. Otherwise, the product will not whip into a lush foam.

Cocoa. Sugar-free powder is used for rich chocolate flavor. Before adding to the total mass, it must be sieved.

To prepare creams, you will also need a bowl and a mixer. In some cases, you can get by with a whisk, but the process will be longer and more laborious.

Recipe for a delicious buttercream mascarpone cake

The recipe for a delicious cream for sponge cake or any other with soft cakes. Mascarpone filling will make them even more tender, the dessert will melt in your mouth.

Ingredients

A pack of butter 70% fat and above;

500 g mascarpone;

2 cups of powder;

A pinch of salt.

Cooking

1. Put the softened butter into a mixer bowl or into any bowl convenient for whipping. Immerse the mixer and start beating. High-quality oil in 5-7 minutes will become light, increase in volume.

2. We begin to gradually add powder to it. Add a pinch of salt for taste.

3. As soon as all the powder is dissolved, set the lowest mixer speed.

4. Partially add mascarpone to the oil. If the consistency of the son is heterogeneous, then before that it is better to stir separately.

5. Knead the cream at low speed and you're done!

Delicious cream for biscuit cake (butter)

For this most delicious cream, you will need not only high-quality butter, but also good condensed milk. It’s good if there is a GOST marking on the jar, or at least there are no extraneous ingredients in the composition.

Ingredients

Bank of condensed milk;

350 g butter;

vanilla sachet;

1 tsp cognac.

Cooking

1. Put the oil, immerse the whisk of the mixer, beat thoroughly until fluffy.

2. Enter vanilla, stir.

3. Open a can of condensed milk, start adding to the oil. But do it in small portions, beat well each time. The mass should become homogeneous, delamination is unacceptable.

4. Beat the cream well, turn off the mixer and you can immediately grease the biscuit!

The most delicious mascarpone cake cream with cream

A recipe for air cream with mascarpone, which turns out to be a lot. All due to the addition of whipped cream, which must certainly be fatty. Otherwise, nothing will work and the mass will flow.

Ingredients

200 ml cream;

200 g mascarpone;

1 glass of powdered sugar;

Vanilla or any flavor you like.

Cooking

1. Stir the mascarpone in a bowl; you do not need to remove the cheese from the refrigerator in advance. You can immediately add vanillin or any other flavoring to your taste.

2. Now we are engaged in cream. Pour them into a clean bowl, dip the beaters and start beating with a mixer.

3. As soon as the cream has tripled, we begin to pour in the powder. We don't stop beating.

4. As soon as the powder runs out, turn off the mixer.

5. We take a spatula in our hands, start adding mascarpone to the cream, stir gently so as not to plant foam.

6. We bring the cream to homogeneity. Ready! You can grease the cake layers.

Recipe for a delicious cream cake with boiled condensed milk

The feature of this delicious cake cream is the consistency. It always turns out thick, as it is prepared from boiled condensed milk. Can be used to extrude simple figures, flowers, cake edging.

Ingredients

Bank of condensed milk;

1.5 packs of butter;

Vanilla, cocoa, liqueur or cognac.

Cooking

1. We shift the boiled condensed milk from a bowl, knead until smooth.

2. In the second bowl, beat the butter, which should be softened.

3. Gradually add condensed milk to the butter, beat together.

4. For flavor, put vanilla, you can add cocoa or chocolate syrup, cognac will give a special taste.

Delicious cream for biscuit cake "Chocolate"

Very gentle, light and airy chocolate cream, which is ideal for a biscuit. The taste will largely depend on the cocoa. Ideally, it should be dark and rich with no added sugar.

Ingredients

2 tablespoons of cocoa;

380 g thick condensed milk;

280 g butter;

1 g vanillin.

Cooking

1. Sift cocoa so that lumps do not form in it.

2. In small portions, we introduce condensed milk into the powder, mix well.

3. In a separate bowl, put the butter, previously softened. Beat with a mixer.

4. We introduce chocolate condensed milk into the lush butter, beat thoroughly after each spoonful of milk.

5. We introduce vanilla, stir for the last time and the chocolate cream can be used!

The most delicious cream for Charlotte cake

An ideal version of the most delicious cream for cakes of all types of Charlotte. With proper manufacture, the mass will turn out to be thick, shaped, leaves and small flowers can be easily planted from it. It is impossible not to highlight the cost of the cream, which is relatively budget.

Ingredients

250 ml of milk;

400 g butter cl;

350 g sugar.

Cooking

1. Cooking milk syrup. Mix milk and sugar, bring to a boil.

2. While the milk is heating, shake the eggs.

3. Pour hot milk with sugar into the eggs, continue to beat.

4. Transfer the mass to the stove, stir and cook until thickened. Cool down. The syrup will thicken even more as it cools.

5. Beat the butter until fluffy.

6. Gradually add the brewed syrup. We put in small portions and mix thoroughly.

7. Dye, cocoa, vanilla can be added to the finished cream. In the refrigerator, it will stand remarkably well for 2 days after preparation, but the mass must be transferred to an airtight container.

Recipe for a delicious cream cake with gelatin

This cream is made from sour cream, but thanks to the addition of gelatin, it solidifies well, does not spread, and is ideal for juicy and soft biscuit-type cakes.

Ingredients

15 g of gelatin;

250 g of condensed milk;

400 g sour cream;

Vanilla or cocoa;

50 ml of water.

Cooking

1. Immediately you need to soak the gelatin. It is not necessary to use water, similarly you can take milk, it will be even better for a cream.

2. While the gelatin swells, you need to mix the condensed milk with sour cream. You can add vanilla, cocoa to them. Or use chocolate coffee condensed milk.

3. Taste the future cream. If you need more sweetness, then add sugar or powder, stir until the grains dissolve.

4. Dissolve the swollen gelatin in a water bath, add to the cream, stir.

5. Put the mass in the refrigerator for 15 minutes, but do not allow it to harden.

6. Lubricate the cake, decorate, send to harden for 3-4 hours.

Delicious cream for biscuit cake with cottage cheese

A variant of the most delicious cream for a cake with cottage cheese. Choose a fat and soft product so that the cream is gentle and uniform.

Ingredients

10 spoons of condensed milk;

400 g of cottage cheese;

200 g sour cream;

200 g butter;

0.5 st. powder.

Cooking

1. Beat cottage cheese until smooth. It's best to use a blender. If not, then you can first wipe the product through a sieve.

2. Beat soft sl. butter together with powder, we introduce first condensed milk, and then sour cream.

3. Add softened cottage cheese, optional vanilla, cocoa, any essence.

4. Beat again and send the tender mass to the cake.

The most delicious banana cream cake

Banana cream is suitable for any chocolate and vanilla cakes. The layer turns out fragrant, tender, gives the dessert an exotic taste. Coconut can be added if desired.

Ingredients

2 bananas;

10 ml lemon juice;

200 g sour cream;

1 glass of powder;

150 g butter.

Cooking

1. Whip the butter. Gradually add powder. At the end, add sour cream by the spoonful. You can replace powder with sour cream with condensed milk. In this case, it should be thick.

2. Peel bananas, mash to a puree and immediately add lemon juice. If this is not done, the pulp will quickly darken, the cream will be ugly.

3. It remains to stir both masses. We use cream for decorating cakes. It is not recommended to store the mass for a long time.

Sugar and powder thin the mass. Therefore, you should not add them to the cream more than indicated in the recipe.

If the consistency of the cream does not suit you, the mass turned out to be weak, you do not need to lubricate the cakes. The cake will float, the dessert will be hopelessly spoiled. You can add special thickeners or use improvised means. Gelatin will help. You can add some cookie crumbs, coconut flakes. They are great at bulking up.

If you mix products of different temperatures, the cream will delaminate, the mass will be grains, water may drain.

To flavor the dessert, it is not necessary to use only vanilla. You can buy essences with a variety of smells: rum, sweets, fruits, chocolate, berries.