Cream desserts

A collection of cream dessert recipes with step-by-step photos. We prepare not only popular creamy desserts, but also those that not many people have heard of. At the same time, any recipe for dessert with cream is tested (even popular ones) and published only after testing in the kitchen of our chefs. So cook with confidence - you will succeed!

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Dessert recipes with cream

Ingredients

Cow's milk – 150 ml.

Granulated sugar – 250 g

Chicken egg – 5 pcs.

Cocoa powder – 3 tbsp.

Cream (33%) – 500 ml.

Ingredients

Cream from (30%) – 0.5 liters;

Sweet powder – 1-3 tablespoons;

Condensed milk – 0.5 cans;

Vanilla sugar – 1 teaspoon;

Gelatin – 3 grams (1 teaspoon).

Innards (chocolate, raisins, etc.) – to taste.

Ingredients

Snow-white chocolate – 100 g

Coconut flakes – 50 g

Cream 30-35% fat – 100 g

Ingredients

Cream (11%) – 400 ml;

Gelatin – 10 g;

vanillin – 1 pod;

Strawberries – 150 gr;

Sweet powder – 1 tbsp.

Ingredients

Butter – 25 g;

Sugar – 1 glass;

Natural honey – 25 g;

Vanilla essence – 3 drops;

Cognac – 1 tbsp. spoon.

Ingredients

Cream 35% – 300 ml

Boiled condensed milk – 3-5 tbsp.

Ingredients

Cream 35-38% – 400 ml

Vanillin - on the tip of a knife

Gelatin powder – 10 g

Strawberry sauce:

Frozen strawberries – 1 kg

Sugar - to taste

Ingredients

Black chocolate – 100 g;

Cream (35%) – 300 ml;

Ingredients

Cream 35% – 400 ml

Boiled condensed milk – 3 tbsp. or to taste

Ingredients

Cream 33% – 300 g

Sweet powder – 5 tbsp.

Instant coffee – 1 tsp.

Ingredients

Gelatin – 10 g

Cream 20% – 350 ml

Vanilla essence – 1 drop

Dark chocolate – 70 g

Ingredients

Cream 33% – 200 ml;

Vanilla essence – 2 drops;

Brown sugar – 2 tsp.

Ingredients

Cream 33% fat – 240 g

Chocolate – 130 gr

Chicken yolks – 2 pcs.

Sugar – 50 gr

Ingredients

Cream 35% – 700 ml

Black chocolate – 150 g

Vanilla essence – 1 tsp.

Ingredients

Strawberry puree – 100 g

Strawberry juice – 200 ml

Cream 10 or 20% – 500 ml

Sugar - to taste

Cocoa - for decoration

Ingredients

Walnuts – 1 cup;

Brown sugar – 3-4 tbsp;

Vanilla essence – 2 drops;

Dark chocolate – 90-100 g;

Cream (33-35%) – 140 ml.

Ingredients

Cream (fat content from 20%) – 600 ml

Gelatin – 10 g (pack for 500 ml water)

Sweet sand – 6 tbsp.

Vanilla – 1 pod (or 7 g vanilla sugar)

Ingredients

Cream 30% – 400 ml

Mascarpone cheese – 250 g

Sweet powder – from 3 tbsp. (taste)

Ingredients

Heavy cream from 33% – 360 g

Sour cream 20% – 360 g

Black chocolate – 100 g

Sweet powder – 100 g

Coconut flakes – 40 g

Ingredients

Cream 33% – 250 ml

Dark currants – 100 g

Sweet powder – 80 g

Vanilla sugar – 20 g

Dry snow-white wine – 35 ml

New in the selection

Ingredients

Marshmallow – 150 g

Cream 33%-35% – 230 ml

Butter – 50 g

Black chocolate – 180 g

Burning water – 50-70 ml

Vanillin - on the tip of a knife

Ingredients

Cream 33% – 75 ml

Condensed milk - 1-2 tsp. (I have 1)

Thickener for sour cream - 1.5 tsp.

Vanilla sugar - 1 tsp.

Ingredients

Cream 33% – 100 ml

Sweet powder - 1.5 tbsp. (or to taste)

Dry cream for whipping - 1.5-2 tbsp.

Sour cream 30% - 1 tbsp.

Vanilla sugar - 2 tsp.

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5 creamy desserts that even a beginner can handle

Delicious creamy dessert

Ingredients for 3 servings:

200 ml cream 33% fat
1 glass of fresh raspberries (can be replaced with any other berries or fruits)
1/3 cup sugar
6 cookies
mint for decoration
sweet powder for decoration

We break the cookies into small pieces with our hands (you won’t be able to use a blender, because it will crush the cookies into small crumbs, and we need whole pieces).
Divide the cookies into 3 equal parts and place into 3 glasses. The cookies will take up approximately 1/6 of the entire glass size.
Pour heavy cream into a deep cup, add sugar and sweet powder. Using a mixer, beat the cream into a thick foam, this will take about 5 minutes.
Spread a layer of whipped cream on the cookies. We put raspberries on top - they must be dry, otherwise they will release juice and the dessert will not be so wonderful.
Place another layer of whipped cream on the raspberries and fill the glass to the top. Decorate with berries, sweet powder and a sprig of mint.

Airy Pavlova cake

4 egg whites
220 g sugar
2 tsp. starch
1 tsp. lemon juice
400 ml cream 33% or higher fat
3 tbsp. l. sweet powder
500 g of all berries and fruits

Mix sugar with starch.
Place the egg whites in the mixer bowl and begin beating at high speed. Add the sugar-starch mixture evenly, one spoon at a time.
When all the sugar has been added, beat for a few more minutes until the mixture becomes smooth and shiny. Add lemon juice and beat again. To check the meringue for readiness, scoop it with a spoon and turn it over: the mass brought to readiness should not fall.
Place the meringue on a parchment-lined baking sheet in the form of 9 small nests with a small depression in the center.
Preheat the oven to 180°C. Place a baking sheet in it and immediately reduce it to 110-120 °C. Dry the meringues until dry. Remove from the oven and let cool.
Preparing the cream. To do this, beat cool cream with sweet powder at high speed.
Spread whipped cream on meringues and decorate with berries or fruit.

Lemon buttercream

6 egg yolks
2 tbsp. l. grated lemon zest
0.5 cups sugar
1 glass of milk
¾ cup cream 33% fat
a pinch of salt

Preheat the oven to 150°C.
In a bowl, mix the yolks, lemon zest and ¼ cup sugar.
In a small saucepan, combine the milk, cream, salt and remaining sugar and bring to a boil over medium heat.
Mix egg and milk mixtures. Pour into small heatproof bowls. Place the bowls in a deep baking dish.
Pour hot water into the baking dish so that it reaches the middle of the bowls with the future cream. Cover the pan with foil.
Bake for 25-30 minutes.
Take it out, cool it to room temperature and put it in the refrigerator for 4-5 hours.

Creme brulee

2 yolks
2 tbsp. l. Sahara
120 ml cream 33% fat
pulp of 1 vanilla pod (can be replaced with vanilla sugar)

Mix the yolks with sugar and stir quickly with a whisk, but do not beat.
Place the cream in a saucepan, add vanilla to it and bring to a boil, but do not boil. Strain through a fine sieve.
Mix the cream with the yolks, stir quickly and pour into refractory molds. Even an ordinary glass jar will do.
Preheat the oven to 120°C. Place the ramekins with creme brulee in a deep baking dish and pour hot water into the large mold so that it reaches the middle of the small ones.
Bake for about an hour. The finished creme brûlée will jiggle slightly in the middle.
We take it out, cool slightly and put the dessert in the refrigerator for 3 hours.
If you want it to be completely French, you can decorate the dessert with caramelized sugar. To do this, put 1 tsp in each mold. sugar, distribute moderately over the surface of the dessert and place in the oven for 1-2 minutes under a powerful grill.

Creamy desserts

It would seem that creamy desserts should be ordinary and even obvious. But this particular ingredient is the basis of a huge number of traditional dishes , the calling cards of the most recognizable restaurants in the world. Take, for example, the British trifle, which unites as many as 3 structures within itself. In addition, cream-based desserts are very easy to prepare.

Our editors love desserts with cream, primarily for their delicate and light taste. Why should a lady devote at most an hour to cooking in order to amuse her lovers? We were not lazy and made you a selection of “Top 5 most favorite creamy desserts” . We are convinced that you have already tried most of them or would like to cook them.

Panna cotta

Ingredients

150 ml cream 10% fat
7 g gelatin
3 tbsp. l. Sahara
1 vanilla pod
raspberry jam

Manufacturing

Delicious creamy dessert

Ingredients

200 ml cream 33% fat
1 stack raspberries
100 g sugar
6 pcs. cookies
mint to taste
sweet powder to taste

Manufacturing

Airy Pavlova cake

Ingredients

4 egg whites
220 g sugar
2 tsp. starch
1 tsp. lemon juice
400 ml cream 33% fat
3 tbsp. l. sweet powder
500 g raspberries

Manufacturing

Lemon buttercream

Ingredients

6 pcs. egg yolks
2 tbsp. l. lemon zest
0.5 stack. Sahara
1 stack milk
200 g cream 33% fat
a pinch of salt

Manufacturing

Preheat the oven to 150 degrees. Mix egg yolks with lemon zest and a quarter cup of sugar. Mix milk, cream, salt and remaining sugar separately. Bring the last mixture to a boil over medium heat.
Next, stir the egg mixture with the milk mixture and pour it into heatproof bowls. Place them in a deep baking dish, which is filled with hot water. It must reach the middle of the bowls.
Cover the pan with foil before cooking. Bake in the oven for 25–30 minutes. Cool the finished dessert and then leave it in the refrigerator for 4–5 hours. Lemon cream is both an independent dish and an addition to baked goods.

Creme brulee

Ingredients

2 egg yolks
2 tbsp. l. Sahara
120 ml cream 33% fat
a pinch of vanillin

Manufacturing

Whisk the yolks with sugar. Add vanilla to cream and bring to a boil. Strain the cream through a fine sieve, and then mix it with the yolks. Pour the mixture into fireproof molds.
Place the outer ones in a deep baking dish filled with water. It must reach the middle of the molds. Cook the creme brulee for an hour in an oven preheated to 120°C.

Some desserts from our sample are not as ordinary as they seemed at first glance. As for baking creams on a cream base, you should always follow the instructions and supervise the cooking personally . As a result, you will definitely get a tender sweet dessert that will win the heart of more than one chef!

Creamy desserts

Panna cotta

Ingredients

150 ml cream 10% fat
7 g gelatin
3 tbsp. l. Sahara
1 vanilla pod
raspberry jam

Manufacturing

Melt gelatin in warm water. Mix the cream and sugar separately and put on fire. Bring the mixture to a boil, stirring until the sugar dissolves. Cut the vanilla pod in half and remove its contents. Place the outer portion into a saucepan with bubbling cream.
Remove the container from the heat and pour the gelatin into it. Stir and cool the mixture. Pour the panna cotta into bowls and refrigerate for 4 hours. Spread an even layer of jam on top of the finished dessert, or prepare jelly to your own taste during this period of time.

Delicious creamy dessert

Ingredients

200 ml cream 33% fat
1 stack raspberries
100 g sugar
6 pcs. cookies
mint to taste
sweet powder to taste

Manufacturing

Break the milk cookies into rough pieces. Divide it into similar portions into 3 glasses. It should occupy approximately a sixth of the capacity. Mix cream, sugar and sweet powder separately. Beat the previous mixture with a mixer until a thick foam forms.
This will take you about 5 minutes. Place a ball of whipped cream on the cookies (up to half a glass). Next, lay out the raspberries, washed and dried in advance. Then place another layer of cream on the raspberries and fill the glass to the top. Decorate the dessert with berries, sweet powder and mint.

Airy Pavlova cake

Ingredients

4 egg whites
220 g sugar
2 tsp. starch
1 tsp. lemon juice
400 ml cream 33% fat
3 tbsp. l. sweet powder
500 g raspberries

Manufacturing

Mix sugar with starch. Beat the egg whites with a blender at high speed, adding the previous mixture evenly. The meringue should become smooth and shiny. Then add lemon juice and beat until it hardens. Line a baking sheet with parchment.
Place 9 small nests on it with a depression in the center. Place the baking sheet in the oven, previously preheated to 180 °C, and immediately lower the temperature to 120 °C. Dry the meringue nests until crusty.
Meanwhile, prepare the cream. Beat cool cream with sweet powder at high speed. Spread the smooth cream onto the cooled meringues and decorate with berries or fruit.

Lemon buttercream

Ingredients

6 pcs. egg yolks
2 tbsp. l. lemon zest
0.5 stack. Sahara
1 stack milk
200 g cream 33% fat
a pinch of salt

Manufacturing

Preheat the oven to 150 degrees. Mix egg yolks with lemon zest and a quarter cup of sugar. Mix milk, cream, salt and remaining sugar separately. Bring the last mixture to a boil over medium heat.
Next, stir the egg mixture with the milk mixture and pour it into heatproof bowls. Place them in a deep baking dish, which is filled with hot water. It must reach the middle of the bowls.
Cover the pan with foil before cooking. Bake in the oven for 25–30 minutes. Cool the finished dessert and then leave it in the refrigerator for 4–5 hours. Lemon cream is both an independent dish and an addition to baked goods.

Creme brulee

Ingredients

2 egg yolks
2 tbsp. l. Sahara
120 ml cream 33% fat
a pinch of vanillin

Manufacturing

Whisk the yolks with sugar. Add vanilla to cream and bring to a boil. Strain the cream through a fine sieve, and then mix it with the yolks. Pour the mixture into fireproof molds.
Place the outer ones in a deep baking dish filled with water. It must reach the middle of the molds. Cook the creme brulee for an hour in an oven preheated to 120°C.
Cool the finished dessert and place it in the refrigerator for a couple of hours. You can also create a caramel crust. Simply spread a teaspoon of sugar over each serving of dessert and place in the oven for a few minutes.