Yogurt cream for cake - the best recipes for savory soaking of cakes

Yogurt cream for a cake has a lot of advantages over other analogues of sweet additions: products soaked and decorated with this mixture turn out to be breathtakingly delicate in taste and, at the same time, have a relatively low calorie content, which is especially important for those who are watching their figure.

How to create yoghurt cream for a cake?

Yogurt cream for a cake is a trivial preparation, but, like no matter what culinary composition, it has its own individual characteristics in the implementation of the technology and secrets that can improve the final properties of the purchased impregnation.

It is advisable to use thick, natural yogurt, without additives or impurities, which may not have the best effect on the progress of making the cream.
Natural yogurt cream for a cake is often thickened with gelatin, which allows you to get the most flexible texture of consistency, very suitable for both layering and decorating the dessert.
Each of the options can be filled with a new scent, adding a flavoring agent of your choice, or tinted with gel dyes.
Before applying to the shortcakes, the cream is placed in the refrigerator for additional cooling and hardening.

Curd and yoghurt cream for cake

Very often used for soaking sponge cakes, curd and yoghurt cream is amazingly mixed with fruit and berry filling, creating a delicacy that is most delicate in taste, from tasting which everyone comes into indescribable ecstasy. The main thing is to take high-quality cottage cheese and the freshest natural and thick yogurt, properly process and combine the ingredients together, sweetening with powder to taste.

thick yogurt – 0.5 l;
cottage cheese – 400 g;
sweet powder – 5 tbsp. spoon;
vanilla – 2 pinches.

Break the cottage cheese with sweet powder in a blender, add vanilla, yogurt and beat everything together.
The finished yogurt cream for the cake is placed in the cold for a short time, after which it is applied to the shortcakes or decorated with it on top of the product, transferring it to a bag.

Creamy yoghurt cream for cake

The most tender and airy will be a creamy yogurt cream. To make it, use heavy cream, preferably created for whipping or homemade with the highest percentage of fat content. At least 6 hours before the preparation of the tasty substance, the products are placed in the refrigerator and, in addition, chilled containers are used when whipping.

thick yogurt – 250 g;
cream – 300 ml;
sweet powder – 100 g;
vanilla extract or vanillin.

Whip the chilled cream until it forms peaks.
Add sweet powder in portions and beat.
Add vanilla and natural yogurt without additives to the whipped sweet mass, beat at low mixer speed until the consistency is uniform.

Yogurt and condensed milk cream

The cream for the cake made from yogurt and condensed milk will be delicious and airy. Both components must be natural, high quality and initially thick, then the cream will hold its shape perfectly and not spill. An unusual lightness of consistency will be provided by cream whipped to peaks, which is added to the base after whipping and cooling in the refrigerator before use.

thick yogurt – 600 g;
thick condensed milk – 380 g;
heavy cream – 200 ml;
sweet powder – 100 g;
lemon – 1 pc.

Combine condensed milk with yogurt and lemon juice, beat with a mixer at low speed, and place on the refrigerator shelf for 8 hours.
After the time has elapsed, whip the cream until stiff, adding powder in a stream.
Add the whipped cream mixture into the cream base and beat until smooth.

Sour cream and yoghurt cream for cake

Sour cream and yoghurt cream without thickeners is not as thick as we would like. But the issue can be resolved quickly and easily if you add a couple of packs of sour cream thickener to the consistency. Use natural yogurt without any additives, adding sour cream, vanilla or other flavoring.

thick yogurt – 400 g;
fat sour cream – 300 g;
thickener – 2 sachets;
sweet powder – 120 g;
vanillin or vanilla extract - to taste.

Beat chilled sour cream with sweet powder until thick, 10 minutes.
Add vanilla or vanilla extract, yogurt, thickener and beat for about the same time.
Place the prepared yogurt cream with sour cream for the cake in the refrigerator for a couple of hours.

Yogurt cream with gelatin for cake

The cream made from yogurt and gelatin is light, gentle and holds its shape perfectly. This base mixes well with any type of shortbread and is in harmony with all possible fillers. In this case, whipped cream is used as an additional base, which can be replaced at will with low-fat cottage cheese or the most satisfying and nutritious mascarpone.

thick yogurt – 500 g;
heavy cream – 500 ml;
lemon juice – 2-3 tbsp. spoons;
sweet powder – 150-200 g;
gelatin – 20 g;
water – 50 ml;
vanillin or vanilla extract - to taste.

Beat yogurt with half the powder, add lemon juice and continue beating for 10-15 minutes.
Separately whip the cream to stiff peaks, adding the rest of the powder and vanilla.
Soak the gelatin in water and dissolve it, pour it into the yogurt, and combine it with the creamy mass.
Cool the yogurt cream for the cake in the refrigerator and use it as intended.

Yogurt cream soufflé for cake

Yogurt cream for a sponge cake can be decorated in the form of a soufflé. The prepared fluffy substance with the addition of gelatin is poured onto the surface of the sponge cake in the mold and sent to harden under film in the refrigerator. This cream soufflé can be given the desired flavor notes by using flavored yogurt or adding flavoring or a little fruit concentrate to the mixture when whipping.

thick yogurt – 500 g;
sour cream – 150 g;
condensed milk – 200 g;
gelatin – 20 g;
water – 100 ml.

Beat yogurt with sour cream.
Add condensed milk and beat again.
Soak the gelatin in water and dissolve it, let it cool, add it to the cream base, and beat it.
The finished yoghurt cream souffle for the cake is used for its intended purpose, pouring it over the cake.

Yogurt and butter cream

Light yogurt cream can be created in the most nutritious and tender way by adding soft butter to the composition. With its help you can get the thickest consistency texture. This dessert addition is prepared quickly and simply, without requiring long and painful whipping. 10 minutes is enough to complete the recipe.

thick yogurt – 400 g;
butter – 350 g;
sweet powder – 150 g;
vanillin - a pinch.

Beat the butter and powder until smooth, adding vanilla.
Add yogurt in portions, each time achieving a uniform consistency.
If you put the savory yogurt cream in the refrigerator for some time, it will become even thicker.

Strawberry yogurt cream for cake

Yogurt cream can be created with a berry or fruit filling by adding chopped or crushed peaches, apricots, pears, bananas, raspberries or, in this case, strawberries during production. In this case, brown sugar is used as a sweetener, which can be replaced with regular sugar or powdered sugar.

thick yogurt – 400 g;
strawberries – 250 g;
brown sugar – 150 g;
water – 100 ml;
gelatin – 10 g.

Combine yogurt with sugar and beat until the crystals dissolve.
Add strawberries and gelatin dissolved in water, beat the cream again and place in the refrigerator so that the cream sets.
When using cream to fill a cake, use it immediately and only after that let the cake cool and harden.

Light cake creams with yogurt

Do you like sweets, but are you afraid of extra inches around your waist? Then yogurt is your life hack, the main advantage of which is its lightness and low calorie content. You can treat yourself to cakes a couple of times a week without worrying about your figure.

Cakes and pastries made with yoghurt mousse are delicious and healthy desserts. And in combination with fruits and berries, yoghurt cream can be a separate dish.

Yogurt cream, general principles of production
All-purpose yoghurt cream for cake
Products
Manufacturing
Yogurt cream for cake with cottage cheese
Required products:
Manufacturing
Creamy yoghurt cream
Manufacturing
Yogurt and condensed milk cream
Ingredients
Manufacturing
Yogurt cream with sour cream
Ingredients
Manufacturing
Yogurt cream with gelatin
Yogurt cream soufflé for cake
Ingredients
Manufacturing
Yogurt and butter cream
Strawberry yogurt cream for cake
Ingredients
Manufacturing
Yogurt cream without gelatin

Yogurt cream, general principles of production

The composition of this cake cream includes gelatin, cream and yogurt itself. You can use both store-bought and homemade products. Gelatin helps the mousse keep its shape and not spill during the hardening process.

If you do not want to use gelatin, then the vegetable thickener agar-agar can replace it. It already hardens at room temperature, is excellent at gelling watery components and does not need to be soaked before use.

Cream adds airiness to a light yogurt cream. You need to whip the cream ahead of time, but do not overdo it, otherwise the cream will separate. Whip the cream vigorously until an elastic “cap” appears. Once you have achieved such a dense structure, you can turn off the mixer.

Give preference to homemade yogurt, because it is truly beneficial for the body. Yogurt has a positive effect on metabolism and helps normalize digestion. Introducing this fermented milk product into your diet will not only amuse all those with a sweet tooth, but will help in the fight against extra pounds.

All-purpose yoghurt cream for cake

Yogurt cake cream is suitable for soaking all cake layers. Based on its mixture, it resembles a soufflé, light, tender and not as high in calories as custard, protein or butter cream. Let's take a step-by-step look at the recipe for making this delicious mousse.

Products

250-300 ml heavy cream;
50 ml lemon juice;
500 ml yogurt;
a packet of gelatin;
3 tbsp. sweet powder.

Manufacturing

Pour lemon juice over gelatin. This can be in a glass or cup. Leave until the mass noticeably increases in volume.
At this time, beat the well-chilled cream until an elastic “cap” appears. Then add sweet powder to them.
In a separate bowl, beat the yogurt a little, mix it with the swollen gelatin (you can replace it with agar-agar).
Now slowly add the whipped mixture to the whipped cream. Mix until smooth. The yogurt cream for the cake is ready. If desired, you can add fresh or frozen berries to it.

Yogurt cream for cake with cottage cheese

This mixture consists of two of the most necessary components, rich in calcium - cottage cheese and yogurt. Naturally, it is better to use homemade products, but tried and tested store-bought ones are also possible. How to prepare such a cream, let's look at the recipe.

Required products:

a packet of gelatin;
0.5 cups of unstained water;
500 g of cottage cheese;
50 ml yogurt;
0.5 cups sugar.

Manufacturing

Fill the gelatin with water until it swells. Heat the gelatin mass in a water bath until the gelatin is completely dissolved, then cool to room temperature.
While the gelatin solution cools, grind the cottage cheese, add sugar and yogurt to it and mix until smooth.
Add the gelatin solution to the curd mass, mix thoroughly and place in a cool space until thickened for 2 hours.

Yogurt cream with cottage cheese can be consumed.

Creamy yoghurt cream

Thanks to its creamy taste, this mousse is even more tender. We cool all the ingredients in the refrigerator beforehand, so they will interact better with each other. And as a cream thickener we use dry cream thickener, which is sold in any store.

Manufacturing

Beat chilled cream (400 g 30%) with sweet powder (100 g) and 2 packs of thickener until stable peaks form.
Stir in yogurt in small portions until smooth.
Lubricate the cakes with the prepared impregnation.

Yogurt and condensed milk cream

When you're tired of all the creams, you should try yoghurt mousse with condensed milk. All ingredients must be cooled and thick so that the cream holds its shape perfectly.

Ingredients

condensed milk - 400 g;
thick yogurt – 600 g;
cream – 180 gr;
lemon – 1 piece;
sugar or sweet powder – 100 gr.

Manufacturing

Gently mix condensed milk, lemon juice and yogurt and refrigerate for 6 hours.
After this time, we begin to beat the chilled cream with sugar.
Mix both masses until smooth.

Yogurt cream with sour cream

The cream, consisting of yogurt and sour cream, completely saturates the shortcakes.

Ingredients

sweet powder or sugar - 1 tbsp;
yogurt - 1 tbsp;
sour cream – 400 gr;
vanillin or vanilla sugar - 2 packs.

Manufacturing

Carefully beat the sour cream, add vanillin and sugar, continue beating.
Then gradually pour in the fermented milk product.
You can grease the shortcakes right away.

Yogurt cream with gelatin

In fact, the recipe for yogurt cream with gelatin is a recipe for an all-purpose yogurt mousse. Its manufacture is carefully described at the beginning of the article.

Yogurt cream soufflé for cake

This recipe is perfect for kids.

Ingredients

0.2 kg curd cheese;
0.5 cups of yogurt;
100 ml water;
0.5 liters of cream;
3 tbsp. l. gelatin;
0.7 cups sugar;
vanilla sugar.

Manufacturing

Soak the gelatin in water and leave for 15 minutes.
Whip the cream until peaks form.
Beat sugar and cottage cheese, then add cream to this mixture, and then add yogurt.
Dissolve gelatin in a water bath and add to the mousse.

Yogurt and butter cream

This type of impregnation for cakes is prepared just as quickly as the previous options. You just need to take the butter out of the refrigerator in advance so that it is at room temperature.

Let's look at the recipe carefully.

400 gr. Mix the butter with 150 grams of sweet powder and vanilla.
Whisk.
Pour in 400 gr. fermented milk product.
After the mass becomes homogeneous, put it in a cool place until it thickens.

Strawberry yogurt cream for cake

The light, berry taste of this mousse will not leave anyone indifferent! An impeccable combination of strawberries and fermented milk component. If desired, you can replace it with other berries or fruits. It will also turn out very tasty.

Ingredients

yogurt – 400 gr;
fresh strawberries – 250 g (mashed);
sugar – 150 gr;
pure water – 100 ml;
agar-agar - pack.

Manufacturing

Dissolve agar-agar in water in a water bath.
Beat yogurt with sugar, add strawberry puree, thickener, mix until smooth.
We use it as an impregnation for cakes or pastries.

Yogurt cream without gelatin

This mousse is easier to prepare than usual.

You need to take the fattest sour cream and beat it with sweet powder, yogurt and vanilla.

You need 400 g of sour cream, 200 g of sweet powder, 300 g of yogurt, a bag of vanillin. Cool before use.

Such easy-to-make mousses will not leave you or your guests indifferent. And the light and delicate taste of the dessert will give you a lot of pleasure.

Yoghurt cream

Yogurt cream is a particularly sweet recipe! Yogurt cream works very well for a sponge cake. Curd and yogurt cream for a cake is often used for honey cake. And for a layer of chocolate cakes, make a creamy yoghurt cream for the cake. A step-by-step recipe with photos will give you a hint on how to create a beautiful and delicious yogurt cream.

Curd cream with condensed milk, yogurt and milk chocolate is a very tasty dessert that is simple and quick to prepare. Can also be used as cream for cakes.

A very catchy, comfortable and appetizing cake with strawberries, based on sponge cake, with yogurt cream. The “Strawberry Basket” cake is a good option for a sweet gift.

Sweet lavash pie with 2 types of cream turns out unusual and very tasty. During baking, the layers of lavash are soaked in raspberry-protein and yoghurt creams, so the baked goods come out soft, tender and juicy. And this lavash pie from a small amount of ingredients is very easy to make. In general, there are only advantages, so such a wonderful pie is definitely worth trying to make!

Yogurt cream for cake

Yogurt desserts in general and yogurt creams in particular have recently gained enormous popularity, which is associated with both the good taste of natural yogurt and its beneficial qualities. Most often, yoghurt creams are prepared in the summer, as they are considered one of the “lightest” and do not overload the digestive system in hot weather.

To prepare cream for a yogurt cake, you will need high-quality natural yogurt without additives, homemade sugar or other sweetener to taste, optional fillers and a thickening ingredient. Gelatin usually plays the role of last resort, but you can also create yogurt cream with agar-agar or starch - these are also good thickeners.

The development of making yogurt cream with gelatin, and this is the most popular type of such cream, is very simple. But it is necessary to take into account several fundamental aspects in order to get a good result. Firstly, never bring gelatin to a boil before adding it to yogurt, otherwise it will lose all its characteristics. Secondly, do not try to prepare yogurt cream on gelatin with the freshest pineapples, kiwi or papaya: these fruits contain a special enzyme that destroys gelatin.

Traditional yoghurt cream with gelatin

To make it you will need:

yogurt - 400 g
sugar - to taste
instant gelatin - 1.5 tbsp. l.
water - 0.5 tbsp.

The most common version of yogurt cream for a cake. You need to beat the yogurt and sugar with a mixer or whisk in advance. Dissolve gelatin in hot water or soak for half an hour in cool water, and then melt in a water bath.

Add gelatin solution to yogurt, beat until smooth. To remove the taste of gelatin in the finished cream, you can add vanillin, any flavoring to your taste, or a little jam. You can also add pieces of fruit and berries (but not kiwi or pineapple) to yogurt for taste.

If the cream is used for a soufflé cake, then pour it onto the shortcake, placed in a mold with high sides, and leave to harden. If the cream is used for layering cakes, then allow it to thicken to the required mixture in the refrigerator in advance.

Curd and yoghurt cream

To make it you will need:

yogurt - 300 g
cottage cheese - 200 g
sugar - 200 g
gelatin - 15 g
water - 3 tbsp. l.

By adding cottage cheese, the cake cream for this recipe will be denser than traditional yogurt. The tenderness of the cream will depend on the fat content of the cottage cheese. To obtain the most homogeneous mixture of the finished cream, it is recommended to rub the cottage cheese through a sieve or grind it in a blender. The amount of sugar in the cream can be varied depending on personal taste preferences.

Beat yogurt at room temperature, adding sugar. Add cottage cheese and beat again until smooth.

Soak gelatin in cool water. Let it swell. Place in a water bath and melt.

Introduce gelatin into the cream in a narrow stream, whisking. Beat for another 2-3 minutes. Use the finished cream for a cake as a cream soufflé.

Creamy yoghurt cream

To make it you will need:

yogurt - 500 g
cream 33% - 400 g
sugar - 200 g
gelatin - 30 g
water - 1/3 tbsp.

Due to the cream content, this cream will naturally no longer be as low in calories as ordinary yogurt cream, but it still retains a very delicate and airy texture. It is convenient to use this cream after it has cooled, when it thickens perfectly. If you plan to layer the cake with cream, the cakes should be quite light so that under their weight the cream does not “squeeze out” from the finished cake.

Soak the gelatin in cool water in advance. Mix yogurt with sugar and beat lightly with a mixer. Separately beat the cream until stiff peaks form.

Place the soaked gelatin in a water bath and dissolve with constant stirring. Add slightly cooled gelatin into the yogurt and beat. At this step, you can add flavoring additives to the cream to get rid of the gelatinous taste.

Combine the yogurt mixture with the whipped cream, carefully adding the cream to the yogurt and stirring the mixture from bottom to top with a spatula. When the cream becomes homogeneous, it is ready.