Semolina cream is a savory delicacy that will be a good addition to your baked goods - the best recipes

How to make semolina cream for a cake

If at one moment you want to create some kind of delicious cake, you don’t need to know much about the baking recipe itself, you still need to prepare the cream.

Cream is a necessary component in this delicacy, as it provides a good taste. Only, probably, not many people understand what kind of cream should be prepared for this task.

Traditional semolina cream for cake

Milk – 3 glasses;
300 grams of semolina;
200 gram pack of butter;
1.5 cups sweet sand.

Pour milk into a container;
Then you should pour semolina and sugar there;
The pan with the ingredients is placed on the stove and the semolina porridge is boiled.
During the cooking process, the entire mixture should be stirred constantly; Next, the container with the porridge needs to be removed from the stove and left to cool;
Soften the butter;
The butter is poured into the cream and everything is whipped with a mixer or blender.

Semolina and butter cream for cake

The following components will be required:

Milk – half a liter;
150 grams of semolina;
Butter – 250 gram pack;
A glass of sugar;
Half a lemon.

Place the semolina in an alloy container and fill it with milk.
Mix everything well so that all the lumps are separated; After this, place the container with the ingredients on the stove and boil until tender.

Be sure to stir constantly, otherwise lumps will form;
As a result, the porridge with a thick mixture should be cooked.
Remove it from the stove and set it aside to cool; At this time, prepare the oil.
To do this, it should be softened; Then put the butter in a cup and add sweet sand.
All ingredients are well beaten with a mixer; Next, you need to peel the zest from half a lemon and grate it;
The grated zest is added to the mixture of butter and sugar and mixed;
After this, the mass with lemon zest needs to be combined with semolina porridge and beat with a mixer or blender.

Custard with semolina for cake

Products for manufacturing:

Semolina – 200 gr;
Milk – 750 ml;
Sweet sand - glass;
5 chicken eggs;
150 g butter;
Citric acid – 1 teaspoon;
Vanillin – 2 sachets.

Prepare semolina porridge.
To do this, pour the semolina into a cup, mix it with sweet sand and vanilla; Next, pour milk into the pan and heat it up;
As the milk begins to boil, you need to add semolina, sweet sand and vanillin;
During the boiling process, the porridge needs to be stirred from time to time so that lumps are not created;
Boil the porridge until ready.
It must have a thick and uniform composition; Remove it from the stove and cool;
Chicken eggs are broken and the whites are separated from the yolks.
The yolks are laid out in the porridge; We also add citric acid and softened butter;
Then beat the whole mixture well with a mixer.

Cream for cake with semolina and condensed milk

Components for manufacturing:

Half a liter of milk;
Semolina – 150 gr;
250 gram pack of butter;
A can of condensed milk;
Half a lemon.

First you need to boil the condensed milk.
Condensed milk is boiled for approximately 2.5-3 hours. If you don’t want to cook, you can purchase ready-made condensed milk; Then boil the porridge. To do this, milk is poured into a pan and placed on the stove;

After the milk boils, pour the semolina into it;
During the boiling process, the mixture must be constantly stirred and all lumps broken up;

The result should be a porridge with a thick and homogeneous mixture;

the mass must be homogeneous

Then remove from the gas and leave to cool;
Place condensed milk into the cooled porridge and beat with a mixer;

After this, add softened butter and mix again with a mixer until the mixture is homogeneous;

Then cut the zest from half the lemon and rub it with a grater or finely chop it with a knife. We put it in the cream.

Cream for cake “bird's milk” with semolina

Half a liter of milk and another half glass of milk for beating eggs;
Semolina – 3 tbsp.
spoons; 2 lemons;
One chicken egg;
300 g sugar;
300 grams of butter.

First, boil the semolina.
Milk is poured into an alloy container and put on gas; As the milk begins to boil, slowly add the semolina and stir constantly;
While boiling, stir the porridge to break up all the lumps;
Then remove the pan from the stove;
Scald the lemons with boiling water and grate them or finely chop them with a knife;
Place the grated lemons into the porridge, mix and place in a cool space;
After this, break the egg and put it in a bowl and add half of the sweet sand to it.
Beat everything with a mixer until thick foam; Add the remaining half of the sugar to the whipped mixture and pour in milk.
Place on the stove, bring to a boil and cook for several minutes; Next, remove from the stove and place in the refrigerator so that the mass acquires the state of condensed milk;
Add butter to the cooled milk mixture and mix with a mixer until the mixture becomes fluffy;
At the end, combine everything with semolina porridge and beat with a mixer until smooth.

Cake with semolina and lemon cream

Products for the cake:

For the cake 150 grams of butter, for the icing – 50 grams of butter;
3 chicken eggs;
Premium flour – 300 g;
Sugar – 300 g for cakes and 120 g for glaze;
Half a teaspoon of baking soda;
Cocoa powder – 30 g for the cake, 30 g for the glaze;
Milk for glaze - 100 ml.

Semolina – 100 g;
Half a liter of milk;
Sweet sand - half a glass;
Butter – 300 gr;
Lemon – 1 piece.

First you need to create the cake layers.
Place the oil in a saucepan and put on fire; Once it melts, add sweet sand and mix well.
Remove from the stove; Break the eggs, put them in a cup and beat well with a mixer.
Add the beaten eggs to the butter and sugar mixture; Quench the soda with vinegar and add to the ingredients;
Next, add flour and mix;
The dough must be divided into two parts.
Add 50 grams of cocoa powder to one part and mix. There must be two shortcakes - one snow-white, the other chocolate; Then pour the light mixture into a sliding form and place in an oven preheated to 180 degrees.
Bake it for 7-10 minutes; We bake chocolate cake in the same way;
Next, cut the light and chocolate shortcakes lengthwise.
As a result, you should get 4 shortcakes; Preparing the cream.
Boil semolina with milk. During the boiling process, mix everything and break up any lumps; Then remove it from the heat and cool;
Meanwhile, grind the butter with sugar;
Combine butter and sugar with semolina porridge and beat;
Then we rub the lemon with a grater and put it in the cream.
At the end, beat again and place in a cool space for 15-20 minutes; Layer the shortcakes with chilled cream.
We also grease the top and sides of the cake; At the end we prepare the glaze.
To do this, melt the butter and mix with milk, sugar and cocoa. Boil for a few minutes over low heat; Pour warm glaze over the top and sides of the cake.

Useful tips

When making semolina porridge, do not forget to stir everything.
Otherwise, lumps will form that can spoil the cream; Be sure to add lemon.
It will give an unusual taste and pleasant smell; Custard has a short shelf life.
Therefore, try to use products with it as soon as possible; The cream mixture can be supplemented with chocolate chips, nuts, pieces of fruit or berries.

Semolina cream is a very tasty delicacy that will be a good addition to your baked goods. It can be used for cakes, pastries, buns, cookies and almost all other confectionery products.

If you are still thinking about what kind of cream to prepare for the cake, then do not hesitate, semolina cream will be an ideal option!

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Semolina cream for cake - 8 delicious recipes

To prepare a delicious cream for some baked goods, it is absolutely not necessary to take expensive products. Semolina cream for a cake is very simple to make, and all the necessary products are always available in almost any home.

Basic recipe for layering cakes

There is no need to think that such a cream is somewhat reminiscent of ordinary milk porridge. Compliance with manufacturing technology makes the mass so gentle that no grains remain in it. This mixture can be used for greasing cakes and for making various sweet desserts.

The cereal itself has a neutral taste, so various products and fillers are used for additional accents. But you always need to rely on the base.

The usual set of components:

cereal – 100 g;
sugar – 150 g;
butter – 200 g;
milk – 0.5 l.

Pour half the sugar into the milk and bring it to a boil.
At the first appearance of foam, immediately pour in the cereal in a narrow stream, while at the same time carefully and rapidly stirring the liquid with a spoon.
Cook for a few minutes. Leave to cool.
Beat softened butter with remaining sugar until fluffy.
Add “milk porridge” into the buttercream in small portions, continuing to whisk. The main thing is that the products have a similar temperature, then they turn into a homogeneous mass.

It is necessary to spread the cream on the shortcakes or biscuits only when they have cooled completely, otherwise the butter will begin to melt.

Semolina and chocolate cream for cake

To add extra flavor, you can use both melted chocolate and cocoa powder.

cereal with sugar – 100 g each;
cocoa powder – 1 tbsp. l.;
milk – 0.5 l;
butter – 200 g.

Place the butter on the table in advance so that it becomes soft. Under no circumstances should this process be accelerated, because the melted product becomes unusable for making cream. Because of this, the overall mixture will suffer, and the cream itself will not harden.
Boil the milk. Combine the cereal with cocoa and pour the resulting brown mixture into the boiling liquid. Cook without forgetting to stir.
Create buttercream with sugar.
Cool the “porridge” and add the oil mixture to it.
Beat until smooth.

The cream comes out glossy, with a pleasant chocolate color.

Cooking using the custard method

Custard is very easy to prepare.

The set of components consists of 4 items:

cereal – 100 g;
sugar - approximately ¾ tbsp.;
milk – 1 ½ tbsp.;
butter – 200 g.

Pour the sugar into the milk and put it on the stove.
As the foam begins to appear, add the cereal in a thin stream.
Cook until thick and cool.
Beat the already soft butter with a mixer until fluffy.
Combine both masses.

The all-usable base is ready. If desired, you can add crushed nuts, coconut flakes, liqueur, and vanilla extract.

Vanilla flavored

If there is no milk, it is not a failure. Instead, you can use plain water and sour cream.

water – 2 tbsp.;
sugar – 175 g;
sour cream – 400 g;
semolina – 75 g;
vanillin - to taste.

Boil porridge with sugar in water. Leave to cool.
When the mixture becomes cold, beat it with a mixer and add sour cream in small portions.
At the very end add vanilla.

It is better to use thick and fatty sour cream. If the product is very watery, it can be laid out in several layers of gauze and placed in a sieve. After 2-3 hours, the excess moisture will disappear, the sour cream will become thicker, and the fat content will increase.

Semolina cream with condensed milk

The cream made from semolina and condensed milk is simply wonderful.

Required set of goods:

semolina with sugar - 100 g each;
condensed milk - can;
milk – 0.5 l;
butter – 200 g.

Boil condensed milk in a tin can in a saucepan with water in advance. This will take about 2 hours. Cool by placing in cool water.
Cut the butter in advance and toss it until it becomes soft.
Add sugar and cereal into milk. Cook until the mixture reaches a suitable consistency and consistency. Cool.
Beat the butter and combine it with the cooled “milk porridge”.
Add boiled condensed milk and beat thoroughly.

For condensed milk lovers, the best cream cannot be found. When assembling the cake, you can add nut crumbs or any dried fruits to the cream layer.

With butter

Most often they make cream with semolina and butter, adding coffee to it.

To do this you will need the following components:

semolina and sugar - 100 g each;
butter – 200 g;
instant coffee – 1 tbsp. l.;
milk – 0.5 l;
vanillin - a pinch.

Remove the stick of butter in advance so that it has time to become soft.
Pour milk into a suitable container and add cereal. Mix thoroughly.
Place on the stove, bring to a boil and cook for 5 minutes, stirring constantly. Add coffee at the end.
Set aside and wait until it cools down completely.
Meanwhile, carefully beat the softened butter and sugar until a homogeneous yellow mass is obtained. In this case, the crystals should completely dissolve. Spread the cream into the cooled semolina.
Add vanillin and mix.
Beat until smooth and use as intended.

If desired, you can add any fruit or berries to this all-purpose cream. They will give it extra taste and a pleasant color.

How to create with lemon

Semolina with lemon produces a mind-blowing cream with a pleasant citrus flavor.

To make it you need the following components:

semolina with sugar - 100 g each;
lemon – 1 pc.;
butter – 200 g;
milk – 0.5 l.

Take out a stick of butter in advance and leave it at room temperature.
Pour boiling water over the citrus and leave it for a short time to make it more flexible for subsequent actions.
Using a small grater, remove the zest. Squeeze juice from half a citrus.
Boil the milk.
Combine sugar with semolina and pour into hot milk. Cook until it becomes thick, stirring constantly. This will take no more than 5 minutes.
Remove the container from the stove, pour in the juice and add the zest. Stir and for the fastest cooling, place in a huge saucepan with cool water.
Beat soft butter until creamy.
Combine both masses and beat well again.

Option for those who are fasting

Believers can be offered to create Lenten cream for a cake.

Semolina cream for cake

Ingredients

Butter – 150 g

Coconut flakes – 80 g

Semolina – 4 tbsp. with a slide

Coconut syrup – 2-3 tbsp.

295 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Semolina cream is very easy to prepare. This cream can be used for cakes and rolls. You can cool the cream perfectly and decorate cupcakes with it, or simply put it in bowls, garnishing with the freshest fruits and mint.

Semolina cream with the addition of coconut flakes and syrup turns out very tender and fragrant. Even the most fastidious child will not guess that the cream is made from ordinary semolina porridge.

To make semolina cream for a cake, prepare the products according to the list. You can take milk of any fat content. If you don’t have coconut syrup, don’t be upset, you can make the cream without it.

Pour sugar and semolina into the pan. Add cool milk.

Mix everything well with a whisk and put on medium heat. Bring the mixture to a boil, stirring constantly.

When the cream thickens, remove it from the heat. We will get thick and sweet semolina porridge.

Add coconut flakes and syrup to the hot cream.

Mix everything thoroughly until smooth.

Remove the butter from the refrigerator in advance so that it becomes soft. Add the butter to the hot cream and mix well with a whisk. The oil must completely dissolve in the cream.

To be honest, I have made this cream more than once. Prepared using 2 methods:

Using a mixer, beating well at any step.
Stir with a whisk.

But I didn’t notice any difference in taste and mixture. The cream in any of the manufacturing options comes out airy, tender and tasty. When cooled, it holds its shape well.

Our semolina cream for cake and desserts is ready. The warm cream can be applied to the cake layers and placed in the refrigerator until completely set.

I always leave a little cream for serving in bowls, and later enjoy the cream with pieces of fruit or berries.

Recipe for creamy semolina cake with condensed milk

Creamy semolina cream for cake

milk – 2 cups
semolina – 3 tbsp
butter – 250 g
sugar – 1 glass
lemon – ½ piece

The semolina cream is very gentle and at the same time perfectly “holds its shape” after hardening. The recipe is simple and not complicated. But there is one aspect: in order for the cream to come out homogeneous and not feel like porridge, the semolina needs to be poured with cool milk and only then cooked.

Pour semolina with a small amount of cool milk and stir well so that all the lumps are gone.

When everything is stirred, add the remaining milk and cook the semolina porridge over low heat, stirring constantly. Semolina porridge must cool!

While the semolina porridge is cooling, beat the butter and sugar.

Add the zest of ½ lemon to the whipped butter and sugar. The zest is the peel of a lemon grated on the smallest grater. Don't miss this ingredient. Lemon will give freshness and aroma to our cream.

And lastly, add semolina porridge (one hundred percent cooled). Mix everything well.

This is what we got from semolina cream immediately after production. If it sits in the refrigerator for some time, it will freeze. I really like this recipe for semolina cake cream.

Therefore, freshly prepared can be served as a dessert and spread on the shortbread of almost any sponge cake.

Recipe for semolina cream with condensed milk

milk – 2 cups
semolina – 3 tbsp
butter – 250 g
condensed milk – 1 can
lemon – ½ piece

The 2nd version of semolina cream differs in the presence of condensed milk.

The condensed milk needs to be cooked in advance. Which will take you 2-2.5 hours or buy already boiled condensed milk.

We literally also cook semolina porridge, pouring cool milk over the semolina.

And add boiled condensed milk to the cooled semolina porridge. Beat with a mixer.

Now add the butter and beat again until smooth.

Add the lemon zest at the end.

Semolina cream with the addition of condensed milk instead of sugar turns out to be the sweetest and with the most pronounced taste of condensed milk.

But tastes are different. Choose the cream that you like.

Veronica Ravnina’s song “About a bear made from semolina porridge”