The most delicious creams for cakes - a chic selection! Recipes for delicious creams for biscuits and other homemade cakes. Butter cream strawberry

Cream ice cream is a legend. Delicious, creamy, tender. It is very similar to slightly melted ice cream, which is why it got its name.

This cream is ideal for use as a filling for cakes, cupcakes, cookies, gingerbread and homemade croissants. Despite its softness, it is divinely delicious as an independent dessert.

The main rule when using home-made Plombir cream is to work with it only in advance for at least 2 hours in a refrigerator.

A significant drawback of the cream "Plombir" is its calorie content. It is very fatty and people with serious problems of the digestive system are not recommended to eat it at all, or with great care.

1. At the heart of the homemade cream "Plombir" is a custard mixture with all kinds of fillers-additives.
2. Fatty cream is chosen as the main ingredient in this cream, due to which the effect of “melted ice cream” is achieved.
3. Often, instead of heavily whipped cream with high fat content, you can use various curd cream cheeses, natural sour cream (also high fat content) or sweet condensed milk.
4. To achieve a high density in the cream, you should use gelatin swollen in water.
5. For light whipping to stable and white peaks, you should choose natural cream (cow or goat), processed, odorless, high fat content from 30 to 35% fat.
6. Whipping natural cream should be very careful and not overdo it so that the fat and buttermilk do not separate (in other words, so that butter does not turn out).
7. It is possible to use artificially made cream of plant origin. In this case, you won't have to worry about delamination.
8. Use sugar in the recipe strictly according to the recipe, in the proportions indicated in it. Otherwise, the cream may be spoiled.
9. Instead of regular milk, you can use reconstituted dry concentrate or condensed milk.
10. To obtain a gentle, airy, soft cream, naturally softened butter must be beaten separately from other products, and only then combined with the rest of the ingredients.
11. For flavor, you can put zest from fresh citrus fruits (any), coffee / cocoa, chocolate (in a melted state), a little liquor into the “ice cream” cream.

Cream ice cream "Elementary"

The cream prepared according to this recipe tastes very much like ice cream ice cream.

This cream is ideal as a filling for cakes and for coating cupcakes. It turns out to be stable, maintains the shape of the product well and, of course, unforgettably tasty.

Ingredients for the preparation of this type of cream ice cream can always be found on the farm.

Grocery list:

• fresh and large chicken eggs - 4 pcs;
• sugar in sand / powder - 250 g;
• vanilla powder - 20 g;
• very fat sour cream - 400 g (the more fat the sour cream has, the tastier and more tender the finished cream ice cream);
• white flour (high quality) - 100 g;
• sweet cream butter with a fat content of at least 82.5% - 300 g.

Step by step preparation:

1. Place sweet cream butter in a bowl or saucer of suitable size. It should lie down at room temperature and slowly melt, soften.
2. Prepare a water bath: Pour some water into a large and wide saucepan, filling about 1/3 of the saucepan, and put on fire to boil.
3. In a small saucepan put the cooked sour cream, flour, sugar, the contents of raw fresh chicken eggs and vanilla powder. Mix food with a whisk.
4. Place a small saucepan with mixed products inside a large one.
5. The cream should be stirred constantly until it thickens. Only after reaching the desired consistency of the cream, the pans can be removed from the heat and cooled.
6. Transfer soft sweet butter to a special bowl "for whipping".
7. Beat butter with a mixer until fluffy. It should become very soft and completely white. Whip for at least 10 minutes.
8. To the oil, in a bowl "for whipping", that is, continuing to beat, you should add the cooled thick cream. This should be done slowly: gently add one spoonful of cream into the oil, constantly whisking.
9. Transfer the finished cream ice cream to the prepared container-form, cork tightly and put in the refrigerator for two hours. Then you can use it to make confectionery.

Cream ice cream "Air"

This cream is ideal for sponge cake, which needs the classic taste of slightly melted ice cream.

Grocery set:

• regular milk, cow's milk - 500 ml;
• sugar in sand / powder - 200 g;
• flour in / grade wheat - 75 g;
• potato starch - 50 g;
• natural cow butter, sweet cream, fat content not less than 82.5% - 125 g;
• fat cream (from 30%) - 200 g;
• vanilla powder - 25 g.

Cream step by step:

1. Pour the products into a small saucepan with a thick bottom and a non-stick coating: flour with starch and sugar. To stir thoroughly. Bulk ingredients should be evenly mixed, then during the preparation of the cream, unpleasant lumps will not form.
2. Pour milk into the same bowl. Stir again and put it on a very slow fire to heat up. The future cream should be stirred from time to time. When the cream begins to thicken, you will have to stir it constantly. Feeling the desired thick consistency in the cream, it should be removed from the heat and left at room temperature to cool completely.
3. Beat softened butter with a mixer or whisk until one smooth mass is obtained.
4. Pour the cream into a special bowl “for a blender” and beat them until a fluffy thick foam is used with the selected device with a special “whisk” nozzle.
5. Immerse the mixer with a special whisk attachment into the cooled cooked cream and start beating it, gradually and carefully adding the prepared sweet butter, vanillin and thickly whipped cream in small portions. It is strictly forbidden to change the order of products according to the addition to the cooked cream.
6. Remove the prepared cream in a saucepan (you do not need to transfer it to another container) in the refrigerator for three hours, and then you can use it to make a cake, spreading it on the cakes in the right amount.

1. Instead of potato starch, you can use corn starch.
2. After adding whipped cream to the cream, it should not be stirred for a long time. Otherwise, there will be no airiness and the effect of “melted ice cream” will disappear.

Cream ice cream for the "Saturated" cake

This cream is so quick and easy to prepare that even a child can make it. Special culinary skills and abilities to prepare cream ice cream according to this recipe are not required.

Products:

• corn starch - 50 g;
• white sugar in powder - 150 g;
• fat cream (from 33%) - 300 g;
• vanilla in powder - 30 g;
• regular milk, cow's - 300 g;
• natural cow butter, sweet cream, fat content not less than 82.5% - 110 g;
• fresh and large chicken eggs - 5 pcs.

Cooking algorithm:

1. Divide the contents of fresh and large chicken eggs into whites with yolks. Pour the egg whites into a jar and refrigerate to use in other dishes.
2. Transfer the yolks to a deep small bowl. Add powdered sugar with cornstarch to them and beat the products well with a hand whisk.
3. Boil the milk in a small non-stick saucepan and let it cool slightly.
4. Sweet thick yolk, without ceasing to beat it, pour in a thin stream into hot milk.
5. Transfer the butter of sweet cream flavor to a saucer and leave it at room temperature for natural softening.
6. Put the saucepan with the cream on a slow fire and boil it, not letting it boil. The cream is ready when the mass begins to move away from the walls of the saucepan. Remove it from the heat and cool the resulting semi-finished cream.
7. In a special bowl “for whipping”, beat “until a lush thick foam” with a mixer or a blender with a special “whisk” attachment, previously poured heavy cream there.
8. Beat the softened butter with a mixer or blender so that one smooth mass is obtained (do not overdo it!).
9. In a saucepan, where the cooled ice cream base is located, combine all the ingredients prepared for it. So that the mass does not exfoliate and unpleasant lumps are not obtained, you should first carefully add a small spoonful of butter, vanilla in powder to the custard, and then, at the end, spread thick and lush whipped cream.
10. The finished cream, without transferring it to another container from the pan, put it in the refrigerator for three hours.
11. At the end of the allotted time, it can be used for its intended purpose (in a cake or biscuit) or as an independent dessert.

1. Instead of corn starch, you can use potato starch.
2. The order of adding products to the cooked cream cannot be changed.
3. In the cream according to this recipe, you can add an ingredient such as Mascarpone curd cheese (200 g). Thanks to him, cream ice cream will turn out even tastier, more tender and more fragrant.
4. Instead of cream, you can use fat thick sour cream (400 g) or condensed milk. This ingredient in the cream will add calories, but the taste will be much creamier.
5. If you need a version of a very dense ice cream, then you should use an ingredient such as regular powdered gelatin (50 g), which should be diluted with warm water in advance and introduced after all the products have been whipped and mixed.

It is rare that a celebration is complete without a birthday cake, whether it's an anniversary, a wedding or a children's party. As they say, the holiday failed if it did not come to the sweet table. But even the most delicious dough or cakes can spoil an unsuccessful cream or, on the contrary, emphasize the dignity of the base. Homemade cream is much tastier and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.

Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially good for biscuit cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then, little by little, add condensed milk to the container and whisk again until the mass begins to lag behind the walls of the bowl. The custard is prepared like this:

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

Curd cream. To prepare it, you need to rub 400 g of cottage cheese through a sieve and mix it with four yolks and half a glass of sugar. Then add chilled whipped cream 30% fat. If desired, the recipe can be supplemented with nuts, berries or raisins. Chocolate cream. To make it, buy 250-300 g of dark or milk chocolate and melt it in a water bath. Brew a cup of bergamot tea at the same time. When the tea has cooled down a bit, combine it with melted chocolate. Emphasize the unusual taste with orange or lemon zest. Put the workpiece in the refrigerator for 4-6 hours, and then beat with a mixer until airy. Protein cream. In another way it is called meringue. It is very delicate and light, ideal for decorating a cake, and it does not need to be boiled. You just need to take 4 eggs straight from the fridge and separate the whites. Then add a little lemon juice to the proteins and beat until a strong foam. Then gradually pour in a glass of powdered sugar, without stopping the mixer. The finished cream should hold well on the whisk blades and not fall off.

Sour cream. This is a multifunctional recipe that can also be used as an independent dish - a dessert served with fruits and chocolate. First of all, pour 30 g of gelatin with cold water and leave to swell in a saucepan. You will also need to cool half a kilogram of fat sour cream. Next, you need to beat it in a cold water bath until the volume of sour cream doubles. In parallel, pour a glass of sugar and a little vanillin. Put the pan with gelatin on the stove and melt it. Let the mixture cool slightly and pour into the sour cream mixture, continuing to whisk it vigorously.

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

Oh, guys, I can’t believe I’m writing this myself, but I’m finally ripe: for many months I had the idea to collect all my favorite recipes for sponge cake cream to a heap. And now, thanks to your many requests and prayers :))) I still decided to flaunt all the ins and outs of their cakes.

Cream for biscuit - here, of course, the concept is relative. The recipes below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

Before we get started with the recipes, I'll tell you something very important, which you hardly guessed. Since so many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

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

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

1. Ricotta cake cream

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

This is a very delicate cream with a refined, non-provocative taste and aroma of vanilla.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

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

We will need:

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

Cooking:

1. Whip the cold cream with a mixer until firm peaks.
   

   Don't whip the cream too hard, otherwise the ricotta will curdle when mixed.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and mix gently with a spatula in a folding motion from the bottom up.

2. Cream with mascarpone

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

I change the fruit component of this cream and each time I get a completely new taste and color. But even without extraneous additives cream with mascarpone excellent.

For it we need:

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

Cooking method:

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

   The extra cooling will help us whip the cream much faster.

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

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

3. Cheese cream on cream (cream cheese)

Grocery list:

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

Preparing the cream:

1. Place cream cheese, icing sugar and vanilla essence in a mixing bowl and beat until smooth.
2. Separately, beat the cold cream until firm peaks.
3. We shift the whipped cream into a bowl with cream cheese and gently mix with a spatula, folding movements from the bottom up.

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

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He comes from the Soviet Union. Cake Prague everyone remembers? Here, it was with this cream that our iconic Soviet cake was prepared.

For him, take:

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

Recipe:

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

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

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

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

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

Grocery list:

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

We make the cream as follows:

1. In the bowl of a mixer, beat the cold cream to stable peaks (I also advise you to cool the bowl and whisk of the mixer before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. We introduce whipped cream into this mass and gently mix them with a spatula with folding movements from the bottom up until a homogeneous consistency.

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

6. Buttercream Charlotte

It goes perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

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

Cream Charlotte does not need to cool before assembling the cake.

7. Cottage cheese cream for biscuit cake

Cream for cottage cheese lovers. Personally, I don't really care for cheesecakes. I like the more refined taste of ricotta. But knowing about the tender feelings for the cottage cheese of many of you, I publish the following recipe.

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

We will need:

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

Recipe Description:

1. We wipe the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and put on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, with an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard into the curd mass and mix with a spatula until a homogeneous consistency.
7. If desired, we can add pieces of fruit or berries to the cream.
8. We put the finished cream in the refrigerator for 20 minutes to infuse it, after which we proceed to assemble the cake.

8. Sour Cream

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

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

Namely, we need:

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

It is prepared very simply:

1. Combine all ingredients in a mixer bowl and beat until fluffy.

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

9. Yoghurt chocolate cream

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

For the recipe, take:

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

If you want a more chocolate flavor or a firmer cream, double the amount of chocolate.

Cooking process:

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

10. Strawberry White Chocolate Cream

I learned this recipe in a pastry class. Although I could be wrong, it was a long time ago. But most importantly, this cream is very tasty and quite unusual.

For the cream we need:

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

Recipe:

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

The cream is ready to use.

11. Cream Diplomat

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

Compound:

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

Cooking method:

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

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

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For him we need:

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

Cooking:

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

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

13. Protein Custard (Italian Meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe, we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your biscuit and cover the cake with this cream.

The only difficulty is for this recipe kitchen thermometer required can be bought here).

We take:

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

Cooking:

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

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

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the proteins in a thin structure, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy lush mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

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

Recipe:

1. Combine cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Put finely chopped chocolate and butter in a bowl.
3. Pour the coffee creamer into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous smooth consistency is obtained.
4. We cover the ganache closely with cling film and leave to infuse for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You don't need to stir or beat it.

15. Oreo Cream

One of my last cream recipes with amazing taste.

Required Ingredients:

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

Cooking:

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

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

I think that's enough to get started. If you have any wishes, write in the comments. We will supplement.

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

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

Have a nice weekend everyone!

Good luck, love and patience.

You don't have to be a cooking maestro to know how to make custard. It is enough just to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. After that, the approval of people trying your desserts will be guaranteed.

The easiest way to make cream cake.

What you need:

• milk - 2 cups;
• sugar - 1 cup;
• drain. oil - 50 g;
• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• vanillin - 1 teaspoon.

Pour milk into a saucepan and heat it over medium heat. At the same time, eggs and sugar are beaten until the latter is completely melted. Then the flour is put there. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to a minimum and pour milk in portions into the resulting flour mass. When more than half has been poured, put the mixture into a saucepan. Stir constantly so that the cream does not burn and lumps do not appear. When the mass has acquired the desired consistency, put the butter there, turn off the stove and continue stirring until it has completely melted. At the end, add vanilla.

How to do without eggs

Urgently need to prepare a cream, but there were no eggs at hand? No problem! Use the following recipe.

What you need:

• milk - 2 cups;
• sugar - 1 cup;
• flour - 5 tbsp. spoons;
• drain. oil - 150 g;
• vanillin - 1 teaspoon.

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring a second glass of milk to a boil and gradually add it to the mixture. Place the saucepan over medium heat and begin to cook the cream, stirring constantly so that it does not burn, until it thickens.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream has acquired the desired consistency, put the vanilla and remove the pan from the stove.

Biscuit cream

Another simple recipe for a delicious cream that can be added to a biscuit cake.

What you need:

• sugar - 1 cup;
• eggs - 4 pcs.;
• sugar powder - 100 g;
• drain. oil - 180 g;
• vanillin - 1 teaspoon.

Whisk the eggs together with the sugar until it's completely melted. Place this mixture over medium heat, warm slightly and stir constantly. When the mass has acquired a sufficiently thick consistency, remove the pan from the stove to let it cool.

Beat softened butter together with powdered sugar. Combine both components and add vanilla at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled biscuit cakes.

Vanilla layer for cake

A layer with the addition of natural vanilla will delight dessert gourmets with a delicate taste and aroma.

What you need:

• eggs - 2 pcs.;
• flour - 2 tbsp. spoons;
• milk - 1 glass;
• vanillin - 1 teaspoon;
• sugar - 1 cup.

Beat the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like mass. In parallel, bring the remaining milk, sugar and vanilla to a boil over medium heat.

While the milk is still hot, start slowly pouring it into the egg-flour mixture, stirring constantly. Put it all in a heavy bottomed pot and return to the stove.

Do not forget to stir - this is a very important moment, necessary so that the cream does not burn and that lumps do not form in it.

When the mass acquires the necessary consistency, the layer can be considered finished.

Cooking in milk with condensed milk

This cream will appeal to those who are used to considering themselves an avid sweet tooth.

What you need:

• condensed milk - 250 g;
• milk - 1 glass;
• flour - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• butter fat - 100 g.

Put the saucepan on a slow fire and pour in the milk, along the way adding flour and sugar. Mix well so that the components are completely distributed. Cooking continues until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn and be irretrievably damaged.

Remove the saucepan from the stove and let the mixture cool down. After that, add condensed milk and butter to it. Beat it all well with a mixer until a homogeneous mass is obtained. Various additives can be used for additional flavor. For example, a little cognac or any liquor that has a pronounced delicious smell.

Butter custard for "Napoleon"

What you need:

• milk - 1 l;
• sugar - 2 cups;
• eggs - 3 pcs.;
• drain. oil - 250 g;
• vanillin - 2 teaspoons;
• flour - 3 tbsp. spoons.

Pour the flour with sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Beat with a whisk all this into a homogeneous mass and make sure that no lumps form. Pour the milk into the saucepan in a thin stream while continuing to stir.

Turn on a slow fire on the stove and start cooking the cream. Pay attention to the fact that the flour in no case should burn. As soon as the mass begins to boil (you will determine this by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After that, you can begin to grease the cake layers.

Recipe for honey cake with milk

The preparation of cream for the layer of honey cake should be approached with special sensitivity. This cake is distinguished by its delicate and delicate taste, which is given to it by the filling.

What you need:

• milk - 2 cups;
• flour - 2 tbsp. spoons;
• sugar - 1 cup;
• butter fat - 200 g;
• eggs - 2 pcs.;
• vanillin - 1 teaspoon.

Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, eggs, sugar, flour and vanilla are mixed. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing in preparing honey cake cream is that every housewife has the necessary ingredients at hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on a slow fire on the stove. After that, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula, in order to avoid the formation of lumps and until the desired degree of density appears. It is better to spread the cake with hot cream.

Chocolate custard

What you need:

• milk - 2 cups;
• chocolate - 1 bar (100 g), cocoa can be used instead - 4 teaspoons;
• sugar - 1 cup;
• flour - 2 tbsp. spoons;
• eggs - 2 pcs.

Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture has a uniform consistency, but do not beat. Otherwise, lumps will appear, which will then be difficult to get rid of.

Put the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces of chocolate bar are completely melted.

Half of the hot mass from the pan is mixed with the egg-flour part and beaten at low speed with a mixer. Pour everything back in and simmer until thickened. Pay attention to the fact that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.

Protein

Protein custard can be called a universal filling for desserts. At the same time, it does not take much effort and time during preparation.

What you need:

• sugar - 1 cup;
• eggs (squirrels) - 4 pcs.;
• water - ½ cup;
• lemon juice - 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat them until thick. You can check the readiness like this: when you turn the bowl over, the proteins will remain inside and not a drop will drain down.

Syrup is made from water and sugar in a saucepan. When he is ready, he will reach for the fork. Whip egg whites at low speed and slowly fold in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. Stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and tubules

Cream for tubules differs from other types of interlayer in its delicate, almost divine, taste.

What you need:

• sugar - 1 cup;
• milk - 1 glass;
• eggs - 2 pcs.;
• flour - 1.5 tbsp. spoons;
• vanillin - 1 teaspoon.

The yolks are separated from the proteins and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.

Start pouring cool milk into the cream for profiteroles in a thin stream so that no lumps form. Then pour it all into a saucepan and simmer until thickened, without boiling.

First you need to consider the most airy cream of all, the most popular. This is custard. It is usually used to make puff pastry or shortcrust pastry cakes. You can experiment and try it in combination with butter cream, then you get a cake with two types of cream. But what this cream is not suitable for at all is for waffle cakes. So, how to make air cream at home? You will need: 1 glass of milk, 2 yolks, 1st. l. wheat flour, 1/2 cup granulated sugar, a little vanilla. How to cook Mix the yolks with sugar and add vanillin with flour. Grind the resulting mixture until it turns into a homogeneous mass. Boil milk and cool it until warm.

Pour the mixture of yolks with flour into the milk and mix thoroughly until all the lumps disappear. Put the pot back on low heat and simmer for about 5 minutes. During this time, the custard should definitely thicken. This is a theory about how to make a cream at home. But before you start practicing, you need to learn a few cooking tricks. Firstly, while brewing the cream, you need to constantly stir it. Secondly, you should not use enameled dishes for cooking. Another type of light, delicate and really airy cream is meringue or protein cream. As a rule, it is used as a decoration for baking. But for the impregnation of cakes of any kind, it is not suitable. What you need: 1 cup powdered sugar, a couple of drops of lemon juice, 4 proteins.

PreparationSeparate the whites and put them in the refrigerator so they can cool. Put the whites in a dry pan and add a couple of drops of lemon juice. After that, you can whip. It is better to do this with a mixer. After a while, the whites will turn into foam. It should be dense and not flow down the walls of the dish. Pour some powdered sugar into a bowl and beat. Continue like this until the entire glass of powder is used. The result should be a viscous and thick meringue. When preparing a protein cream, there are also a couple of tricks. Proteins must be carefully separated from the yolks, since even a small amount of yolk will cause the cream to simply not whip. No need to spare time to cool the proteins.

Another option for air cream is buttercream. It has a wonderful taste, tenderness and lightness. To prepare it, you need to cool heavy cream in advance. This buttercream recipe is basic. But you can always add chocolate, berries, fruits, coffee, nuts, honey and so on to it. It all depends on individual preferences. In any case, you get a delicious homemade cream. What you need: 1 cup 35% cream, 2 tbsp. l. powdered sugar, a little vanilla sugar, 1 tsp. l. gelatin, 5 tbsp. l. crushed pineapple. Cooking method First you need to prepare the gelatin. To do this, pour it with a small amount of water and leave until it swells. Put the gelatin in a water bath until it dissolves.

Whip the cream and gradually add the powdered sugar. At the end of whipping, add a little vanilla sugar. . After the gelatin has cooled, it can be added to the cream mixture and beat thoroughly. At the very end, you can add pineapple. It is advisable to use this cream immediately and do not leave it in the refrigerator. It is impossible not to recall the most popular, sour cream. It is not so airy, but, nevertheless, very tasty. Again, for cooking, it is best to choose fat sour cream and do not forget to cool it. This is necessary so that when whipping, sour cream turns into a real cream. Liquid sour cream will not be able to form the necessary cream consistency. Ingredients: 1 cup 30% sour cream, 2 tbsp. l. powdered sugar, a little vanilla, 1 tbsp. l. cocoa (optional)

Cooking: Start whipping sour cream and gradually add powdered sugar. Then you can add a little vanilla. Cocoa can also be added, if desired, to give the cream a pleasant chocolate flavor. This cream is great for soaking biscuit cakes. The following recipe is great for homemade Napoleon cake. It turns out lush and airy. But you can try to use it for other types of baking. For this you will need: 2 eggs, 1l. Milk, 1 cup sugar or powdered sugar, 200g butter, 3 tbsp. l. wheat flour. How to cook: Beat eggs with sugar or powdered sugar, add flour and beat again. Pour milk into a saucepan and heat (do not boil). Add milk to the egg-flour mass, stirring constantly.

Send the whole mixture back to a small fire and boil. Do not forget to interfere, otherwise unwanted lumps may appear, and you will need to redo the cream again. Take the butter out of the refrigerator ahead of time so that it comes to room temperature. Add butter to milk and stir until smooth. It turned out an airy and delicate cream, which is ideal for puff cakes. The same cream can easily turn into real homemade ice cream. To do this, you just need to put it in the freezer overnight, and in the morning a delicacy will be ready not only for children, but also for adults. Now, how to make a cream at home is not a secret. The ingredients for these creams can be found in any refrigerator. Using all these recipes, you can cook more than one delicious and tender cake.