Cake Cream Recipes

It seems to many novice housewives that baking a cake is a whole art. The whole process of its manufacture can be divided into two main stages - bakery products cakes and cream preparation. Lush, ruddy cakes are only half the battle. In order for the cake to be really tasty, it is very important to choose the right cream for it.

Sour cream cake

What you need:

• Sour cream (at least 25% fat) - a large can;
• Powdered sugar - 250 g.

1. First you need to get rid of excess liquid - whey, which is contained in industrial sour cream. Take a saucepan, put a colander in it, covered with clean gauze (folded several times) or a thick cloth. Then place the sour cream in there, cover it on top with the remaining edges of the fabric and refrigerate for 3 hours.
2. Next, transfer the sour cream to a mixer container, add powdered sugar and beat at maximum until a thick, stable consistency.

Cream for cake with condensed milk

This recipe cream is one of the easiest to prepare, but that makes it no less delicious.

It only takes two components:

• Condensed milk (it is better to take without adding vegetable fats) - 1 jar;
• A pack of butter (250 g).

1. Heat the oil until softened and then cut into small "sticks". Send to a bowl for beating.
2. Beat them with a mixer on the lowest setting until a smooth consistency is obtained. As a rule, this will take no more than a minute.
3. Next, increase the speed of the mixer, and gradually (1-2 tablespoons) start adding condensed milk to the butter. As you do this, keep whisking the cream continuously until it begins to lag behind the sides of the bowl.

In a similar way, you can prepare a cream using boiled condensed milk instead of the usual one.

Cream for cheese cake

This type of cream is prepared from butter or curd cheese, and its second name sounds like "cream cheese". It perfectly holds its shape, and therefore is very much in demand for decoration so popular today dessert- cupcakes. It is also perfect for soaking cakes for cake.

There are a minimum of basic components:

• Creamy or curd cheese (Hochland is perfect, for example Almette) - 500 g;
• Cream with a fat content of 33% - 100 g;
• Powdered sugar - 100 g;

The main secret of this recipe- cream and cheese must be very cold!

1. Whisk the cream until thick, but be careful not to crush it into butter.
2. Add curd cheese and powdered sugar to them and beat again with a mixer to get a homogeneous mass.
3. Then put the "cream cheese" to cool in the refrigerator for 60 minutes. Done!

In this recipe, the cream can be replaced with natural butter (at least 82.5% fat).

The color and taste of such a cream can be made more varied by adding berry or fruit puree to it.

Custard for cake

Traditionally, custard is used to impregnate puff cakes and pastries, as well as to fill everyone's favorite delicacy - eclairs.

It is prepared from the simplest products that any hostess has in the kitchen. We will need:

• Two glasses of milk.
• A pair of chicken eggs.
• A glass of sugar.
• Two tablespoons flour or potato starch.
• Butter - 50 g.
• Vanillin (on the tip of a knife).

1. Pour milk into an enamel saucepan and put it on the stove to heat up.
2. At this time, in a separate container, you need to thoroughly grind the eggs along with sugar.
3. Add flour or starch to this mass and mix. Try to avoid lumps in it.
4. Reduce the heat under the pan with milk to the lowest setting and gradually start adding it to the mixture of eggs, flour and sugar. Thus, you need to mix 2/3 of the milk in a container.
5. Next, pour the mixture from the container back into the pan to the remaining milk. Remember to stir the cream constantly with a wooden spatula to avoid burning it.
6. Wait until it thickens to the desired state, and remove a saucepan from the stove. The main thing is not to let it boil, otherwise the mass will begin to exfoliate.
7. Add a slice of butter and stir the cream to melt.
8. Pour vanillin into the cooled cream and stir it again.

Cake semolina cream

Semolina can be used to make not only delicious porridge, but also a very delicate layer for the cake.

To do this, take:

• 3 tablespoons of semolina;
• 2 cups of cold milk;
• 1 cup of sugar;
• 200-250 g butter;
• juice or zest of half a lemon.

1. Pour the semolina and granulated sugar with a glass of cold milk and stir thoroughly to break all the lumps. Add a second glass of milk and cook the porridge. Then cool it down.
2. In the cooled porridge, gradually add soft butter, cut into small "cubes", continuously whisking the resulting mass.
3. In the final step, pour lemon juice into it (or put grated zest) and beat the cream well again.

Such a delicate delicacy is often served as an independent dessert with berries and pieces of fresh fruit.