Cake cream

Chocolate cake with curd and yoghurt cream

Pieces of wonderful chocolate sponge cake framed by the most delicate curd and yoghurt cream, chocolate glaze and notes of currant jam... What could be tastier. Don’t pay attention to the fact that I have a lot of steps and a lot of things written, this is my rule, to create everything carefully, so that in the future there will be no problems with production! In a word, as always, I wrote longer than I cooked. In fact, the cake is very simple to make, and the result is very worthy.

An ordinary cake with the most delicate curd cream

It’s my mother’s birthday, she turned 86. On her own 80th birthday, she announced that she wouldn’t celebrate any more birthdays! To which I answered her: “NO, mother! Right now we will celebrate EVERY birthday of yours. “And I thought to myself, what if this particular one is the extreme one. But, thank God, everything is fine and another birthday is marked with another cake!

Cream for cake “Nutella”

I found a recipe for homemade Nutella on the Internet and decided that it was an excellent cream for a cake :)))

Cream for cakes “Wet meringue”

My favorite cream for cake design. Working with him is a pleasure! It was such a problem to find a culinary bag with attachments in our town! Ordered on the web. My dream has come true, I am the happy owner of a cooking bag and 24 attachments. Now you can sculpt cakes, realizing all your fantasies, using your favorite “Wet Meringue”.

Sour cream for cake

Quite often in comments on cakes I see reviews that the sour cream does not come out, or that it comes out watery. I decided to post a recipe for the right sour cream.

No-bake cake with curd cream

A no-bake cake recipe with tender curd cream - very simple and quick to make.

Cake with curd and marshmallow cream

It’s a small holiday for me, why not have some fun with something sweet, and the main reason was that I just wanted it)) The cake is not easy to make, it takes 2-3 hours to make, and then you just have time to count down the time until it sits . Rich chocolate sponge cake with sour cream, the most common one, which comes out all the time. Cream made from cottage cheese, marshmallows and cream, very tender, with a pleasant curd sourness, in general, delicious to the point of outrage)))

Cake “Spartak” with custard caramel cream

Recipe from Elena Funk. A very tasty, wonderful cake that you just can’t help but like. I looked at the available recipes on the website and, making sure that they differed from this recipe, I decided to immediately share with you. The only deviation from the original source is that for the cream I used boiled caramelized condensed milk and did not pour chocolate glaze on top of the cake.

Cake in a glass “A la trifle”

For me, this is the most simple to make, delicious and beautiful dessert. A win-win option that all guests and my family like. Moreover, it can be created very quickly. These products (I) always have in stock. And I want to give it to Tanyusha-chudo, although I have no doubt that she also understands it.

Chocolate cake with butter cream

A favorite cake in our family. Tender, chocolatey, creamy and delicious.

Cream for cake . Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams can be fluffed with different mixtures and very unique flavor colors. They differ in the list of ingredients and method of production.

One of the lightest and most tender is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is only suitable for biscuits. Custard obtained by brewing certain ingredients is also good for filling cakes, pastry tubes and baskets. Protein cream, which consists of whites whipped with sugar, will be a good interior for any sweet baked goods; in addition, this cream has proven itself in the design of various parts of the decor. But it is not suitable for layering cakes - its very fluffy and airy texture prevents this.

But the most popular cake cream is butter cream. It holds its shape perfectly and does not spill at all, which allows it to be used for decorating various confectionery products - usually, all the flowers and other figures appearing on them are made specifically from butter cream. Such a cream is prepared on the basis of unsalted butter, but it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, homogeneous and sweet. And in order for it to turn out exactly like that, it won’t hurt to know some culinary tricks.

When making creams for cakes, it is completely acceptable to replace sugar with sweet powder - it is added to creams to give them the most unique taste. But if the recipe specifies sweet powder, then you should not replace it with sugar.

Natural butter with a fat content of at least 72% is considered an ideal oil for making creams. Because the butter is practically constantly whipping, it must be taken out of the refrigerator in advance and allowed to soften slightly naturally by lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then its fat content must be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to make the cream must always be sugar-free; in addition, it is recommended to sift it to obtain the best result.

8 best recipes for “strong” creams for cake decoration

We send sweet marshmallow greetings to the gourmands!

It is impossible to resist the mouth-watering cakes that transform into true works of art. Confectionery is a huge field for the wild imagination of sweet chefs. The most experienced craftsmen will be able to make whole worlds out of whipped cream and various creams. But they are there for every taste and request!

They are excellent housewives and work wonders in their own kitchen! Each witch has her own little tricks and secrets for creating a festive cake. The labors are rewarded by the ecstasy of the guests and their crazy eyes at the sight of man-made beauty!

Focusing on the taste properties of the dessert, do not forget about the design. An integral part of creating another masterpiece is the cake decorating cream, which holds its shape perfectly. Let's figure out how to properly decorate the “head of the holiday”, and in the end we’ll put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes ordinary shortcakes the most delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. That’s why there are different types of creams for decorating a cake. And this is a weapon that, having mastered it, will conquer more than one heart!

The main thing in this matter is to follow the advice and follow the rules. This way you will end up with the best cream for cake decoration and impregnation! With all this, you will provide a colorful, bright look of sweetness, and saturate it with life-giving moisture.

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always make excellent and unique cake decorations at home. Let's start with the main, basic option.

Oil

Its traditional recipe is quite simple to follow and accessible to novice housewives. You can even create shapes of different shapes. The basic rule is that such a cream should be very cool. It is also the lightest in mixture, with a shiny, smooth surface. What a sight for sore eyes!

Butter 82.5% – 400 g;
Sweet powder – 400 g;
Milk – 100 ml.

Protein

This option is the most capricious of all. Therefore, follow the annotation strictly word for word, step by step! But on the other hand, it is the easiest to model; true masterpieces of confectionery art can be made from it.

Egg whites – 5 pcs.;
Sweet powder – 400 g;
Lemon juice – 5 ml.

1. Beat the cooked whites; they should be at room temperature.
Slowly add the sweet powder, without lifting your hands from the whites. 2. Heat the resulting mass in a water bath until the sweet powder is completely dissolved.
With all this, continue whisking. 3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Done, ready to use!

Next, we head to the next Fri of the sweet land. Let's look at another recipe for cream for decorating a cake.

Custard

It is a favorite of kids and adults. The taste of youth! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

only fresh milk with sufficient fat content, approximately 2.5-3.5%;
premium flour;
the thickness can be adjusted by the amount of flour;
Having a neutral taste, it mixes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk – 500 ml
Sugar – 150 gr.
Testicles – 2 pcs.
Flour – 60 gr.
Butter – 50 gr.
Vanilla sugar – 10 gr.

Heat the milk on the stove to approximately 80 degrees. It should become quite hot, but not boil.
In a separate bowl, whisk together the eggs, sugar, vanilla sugar and flour until smooth.
Add the hot milk into the egg mixture in a narrow stream, always stirring it with a whisk to prevent the eggs from curdling.
Pour the resulting mass back into the pan and put it back on the stove to heat up. It is necessary to stir constantly during the manufacturing process, without interruption. Otherwise, nasty lumps will form in the cream.
Keep on the stove until thickened. When the mass becomes thick, remove from heat and add oil.

Creamy

In order to prepare impeccable butter cream, buy only vegetable or special confectionery cream. You can't go wrong! And the result will be fun!

Cream with fat content 33-35% – 400 ml;
Sweet powder – 150 g.

1. Chill the cream in advance.
Then whisk thoroughly until a fluffy foam forms. 2. Add powdered bread.
3. Use a mixer. Using the highest speed setting, beat until stiff peaks form.

By the way, such buttercream would be a beautiful option for decorating a cake or cupcakes from a syringe.

Sour cream

We present for you an easy recipe for magic cream! It will be the best option for soaking a sponge cake, and at the same time it is also useful for decoration!

Butter – 150 g;
Sour cream – 150 g;
Sweet powder – 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with sweet powder.
This includes softened butter. 4. Beat all products with a mixer until thick.
5. Add the remaining sweet powder.
Beat the cream for another 5 minutes. 7. You get a soft, airy mass that is ready for use!

Cream Charlotte

He is unique, narrow and affectionate. There are also plenty of options for decoration! You can use it to create festive roses that will amuse you and your loved ones and create a pleasant atmosphere! You can decorate using a pastry bag.

Egg yolks – 5 pcs.;
Sweet powder – 200 g;
Milk – 150 ml;
Butter 82.5% – 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat.
Bring to a light boil. 7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a gorgeous airy cream with glitter! That’s why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate – 200 g;
Confectionery cream – 120 ml;
Sweet powder – 70 g.

1. Heat the cream and powdered bread in a small container.
Do not bring to a boil! 2. Place chocolate bars into the resulting liquid.
3. Stir thoroughly.
4. Wait for the chocolate to completely dissolve while stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Perfect for decorating cakes! It is better not to use it as a layer; the shortcakes may remain dry. Or pre-treat the shortbreads with impregnation.

Cream 35% fat – 100 ml;
Cheese – 250 g;
Sweet powder – 50 g.

1. Whip the cream until stiff peaks form.
The cream should be chilled. 2. Add sweet powder.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your own kitchen! Any dessert can become a work of art in your experienced hands! There is a recipe database! All that remains is to select the necessary equipment, tools, and go ahead – conquer the sweet peaks!

Hurry up and share in the comments on Vkusnopech which recipe you chose for yourself!

8 best recipes for “strong” creams for cake decoration

We send sweet marshmallow greetings to the gourmands!

Oil

Butter 82.5% – 400 g;
Sweet powder – 400 g;
Milk – 100 ml.

Protein

Egg whites – 5 pcs.;
Sweet powder – 400 g;
Lemon juice – 5 ml.

Done, ready to use!

Next, we head to the next Fri of the sweet land. Let's look at another recipe for cream for decorating a cake.

Custard

It is a favorite of kids and adults. The taste of youth! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

only fresh milk with sufficient fat content, approximately 2.5-3.5%;
premium flour;
the thickness can be adjusted by the amount of flour;
Having a neutral taste, it mixes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk – 500 ml
Sugar – 150 gr.
Testicles – 2 pcs.
Flour – 60 gr.
Butter – 50 gr.
Vanilla sugar – 10 gr.

Heat the milk on the stove to approximately 80 degrees. It should become quite hot, but not boil.
In a separate bowl, whisk together the eggs, sugar, vanilla sugar and flour until smooth.
Add the hot milk into the egg mixture in a narrow stream, always stirring it with a whisk to prevent the eggs from curdling.
Pour the resulting mass back into the pan and put it back on the stove to heat up. It is necessary to stir constantly during the manufacturing process, without interruption. Otherwise, nasty lumps will form in the cream.
Keep on the stove until thickened. When the mass becomes thick, remove from heat and add oil.

Creamy

In order to prepare impeccable butter cream, buy only vegetable or special confectionery cream. You can't go wrong! And the result will be fun!

Cream with fat content 33-35% – 400 ml;
Sweet powder – 150 g.

1. Chill the cream in advance.
Then whisk thoroughly until a fluffy foam forms. 2. Add powdered bread.
3. Use a mixer. Using the highest speed setting, beat until stiff peaks form.

By the way, such buttercream would be a beautiful option for decorating a cake or cupcakes from a syringe.

Sour cream

We present for you an easy recipe for magic cream! It will be the best option for soaking a sponge cake, and at the same time it is also useful for decoration!

Butter – 150 g;
Sour cream – 150 g;
Sweet powder – 100 g.

Cream Charlotte

Egg yolks – 5 pcs.;
Sweet powder – 200 g;
Milk – 150 ml;
Butter 82.5% – 250 g.

The result is a gorgeous airy cream with glitter! That’s why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate – 200 g;
Confectionery cream – 120 ml;
Sweet powder – 70 g.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Perfect for decorating cakes! It is better not to use it as a layer; the shortcakes may remain dry. Or pre-treat the shortbreads with impregnation.

Cream 35% fat – 100 ml;
Cheese – 250 g;
Sweet powder – 50 g.

1. Whip the cream until stiff peaks form.
The cream should be chilled. 2. Add sweet powder.
3. Add the cheese without stopping whisking with the mixer.

Hurry up and share in the comments on Vkusnopech which recipe you chose for yourself!

Thick cream for the cake is half the success! The best recipes and tips for creating thick creams for cakes

What kind of cake could there be without thick, shaped and fragrant cream? Right! No! It will turn out dry, ugly, the layer will flow onto the dish. Thick cream will be a beautiful filling and decoration for even the most moderate cake, but how to prepare it?

Thick cream for cake - general manufacturing principles

All creams and interiors for desserts are prepared using milk products. It is important to understand that the taste, as well as the cream mixture, will depend on their properties. Therefore, you should not take watery condensed milk or sour cream, nothing good will come of it.

General principles for making thick creams:

• The most common method for making a thicker cake cream is to use a special thickener. It is sold in stores and used in any case according to the attached instructions.

• All cream products must be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It’s more difficult with sour cream; even at 25% it can be thick, and sometimes watery.

• Sugar and powder are replaced by each other, but you need to navigate not by size, but by weight, because the density of the goods is different.

• Cocoa must be sifted before adding to the cream to get rid of lumps. You can grind it with sweet sand before adding water if the cream is custard.

• The nuts must be fried before adding to the cream, otherwise they will become soggy and tasteless.

It is equally important to observe the temperature regime. When warm, milk products become watery, difficult to handle, and do not foam. Butter, on the contrary, must be kept at room temperature before beating and adding to the cream so that it softens.

How to create a thick cream for a cake from cream and chocolate

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to create a thick buttercream for a cake is to add chocolate.

Ingredients

• 350 ml cream with 33% fat content;

Manufacturing

1. Place a saucepan with water for a water bath. Pour 2-3 tablespoons of cream and chopped chocolate into the smallest saucepan. It is better to take dark chocolate with the highest cocoa content, at least 60%.

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

How to create thicker cake cream with gelatin

This option is completely suitable for all creams prepared with condensed milk, cream, and egg whites. The custard mixture can also be made thicker. Take any kind of gelatin, instant or regular, there won’t be much difference.

Ingredients

Manufacturing

1. Combine gelatin with water. You can use whole milk, coffee or cocoa if they match the taste of the cream. It’s just that not everyone loves to use ordinary water in their entrails. Soak the gelatin for the time indicated on the package.

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

3. Dip the mixer or an ordinary whisk into the cream, add gelatin in a narrow stream and beat.

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

Thick cream for Charlotte cake

A variant of rich and thick cake cream, which is made from proteins. Eggs and full-fat milk are also useful, it is better to use 4%.

Ingredients

• 400 g of good butter.

Manufacturing

1. The yolks must be separated, transferred to a bowl, and sweet sand added. Stir. You won't need any protein; you can use it to make meringue or some other dish.

2. Pour in milk and stir again.

3. Place on the stove and boil the milk syrup. As soon as he starts to remember condensed milk from the mixture, immediately remove it from the heat. Let cool. You can put it in a bowl of cool water, it will be faster.

4. Place softened butter in a bowl. Lower the mixer and beat until fluffy for at least 10 minutes.

5. After this, add a spoonful of brewed milk, whisk further, add another spoonful and so on until the syrup is complete.

How to create a thick cream for a cake from sour cream

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

Ingredients

• fillers: vanilla, cocoa, coffee, liqueur.

Gauze or narrow cotton fabric will also be useful (medical system of cells and intercellular substance, united by a common origin, structure and functions) .

Manufacturing

1. Place 4 layers of gauze in a colander. Attention! If it is the rarest, then we make 6-8 layers, because the properties of modern gauze vary. You can take a narrow tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .

2. Place the sour cream on a cloth (a medical system of cells and intercellular substances united by a common origin, structure and functions) , tie the ends of the gauze together to make a knot. We hang it up, leave it to separate the whey, and be sure to place a vessel to collect excess water.

3. After 3-4 hours, the sour cream will become significantly thicker; you can leave it overnight (that is, in the dark) . The result will be a mixture that resembles cream cheese.

4. Transfer the weighed sour cream into a bowl, start whisking and add sweet powder. It is better not to use sand.

5. At the end, add ingredients for smell and taste. They can be anything but appropriate for dessert.

How to create thicker cake cream using cocoa

An excellent method for creating a thicker cream for a cake if you have nothing on hand other than cocoa powder. It absorbs water perfectly, but it must be added to the cream correctly. Cocoa can be added to any cream, regardless of the base.

Ingredients

• 2 spoons of cocoa without sugar.

Manufacturing

1. Place the cream in the freezer for 30-40 minutes, but it should not be set in ice. The mass must cool well.

2. Pour cocoa into a strainer and sift.

3. Lower the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream in the refrigerator again. After half an hour it can be consumed.

Thick cream for cake made from condensed milk with butter

You can often hear that at the moment condensed milk is not like that, it is watery and does not solidify. But, if you create everything correctly, you can prepare a very tasty and thick cream for a cake or pastries.

Ingredients

• 1 can of condensed milk;

• cocoa or vanilla to taste.

Manufacturing

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

2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes snow-white and fluffy.

3. Open the can of condensed milk and stir. Scoop it up with a spoon and add it to the butter, but don’t stop whisking. Once the fat has absorbed all the milk, again take a spoonful of condensed milk and add.

4. We do this until the milk is finished. If you pour it all out at once, the cream will turn out watery.

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

Thick custard for cake

Cake custard is often watery if not prepared correctly. In fact, you can create a very thick, rich layer for cakes, which is even suitable for small decorations and borders. Instead of corn starch, you can use wheat flour or corn starch.

Ingredients

• 2 tsp. corn starch.

Manufacturing

1. Place the yolks in a saucepan, add sweet sand to them and carefully grind the mass until smooth. If this is not done, pieces of fried egg will float in the cream after brewing.

2. Add starch or flour and grind as well. If you add cocoa, it is better to dump it out at this point and grind it, otherwise there will be lumps.

3. Add milk, stir.

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

5. When the cream looks like condensed milk, remove from heat. It is important not to bring the mixture to a boil.

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

7. Soften the butter. Add to cooled cream. As a standard, you can beat it, but there is a tiny amount that will only be smeared on the walls of the dish.

8. For scent, add vanillin and stir again.

Thick cream for cake - useful tips and tricks

• There is no need to add berries and fruits to sour cream; the juice quickly becomes watery. The exception is bananas.

• Any cream can be made thicker by adding melted, but not hot, chocolate to it.

• If you don’t have any thickener on hand, and the cream comes out watery, you can simply add coconut flakes to it. Shortbread cookies absorb the mass perfectly, but they need to be ground well.

• The cream mixture often depends on the properties of the oil. If it contains less than 70% fat, then it will be difficult to create a thick and fluffy mass.