As you know, a cake or pastry in its traditional form cannot be imagined without cream. It allows you not only to decorate and add originality, but also to emphasize the basic taste of a particular culinary product. There are many types of creams. Luckily, most of them can be made at home. Moreover, even a novice housewife can do this. So, today we propose to answer together the question of how to make cream for a cake at home. We will look at several recipes for preparing coatings for culinary products.
If you are thinking about how to make cake cream at home without spending a lot of time and effort, then be sure to take this recipe into account. This culinary product is prepared quickly and is perfect for cakes, pastry rolls and other wide variety of baking options. So, let's find out what we need to make butter cream.
To prepare this very tasty and delicate cream, we need simple and affordable products. Among them: butter - 250 grams (it should be removed from the refrigerator in advance so that it warms up to room temperature), 200 grams of powdered sugar, 100 ml of milk (you can take more, in which case the cream will be more tender and less greasy), a packet of vanillin.
Homemade buttercream is quite easy to make. So, first you should boil the milk and leave it to cool to room temperature. Then add butter, powder and vanillin to it. Beat with a mixer until the mass becomes homogeneous and acquires a pearlescent color. This process takes on average three to five minutes. However, in some cases it may take longer. Please note that you should beat the cream only with a mixer (not a food processor or blender) at the lowest speed. As a last resort, you can use a whisk for this purpose, but the cooking time in this case will increase. The finished buttercream will be tender, fluffy and airy, with a light vanilla aroma. It will be a great addition to a wide variety of cakes and pastries.
If you want to pamper your household or guests with baked goods with an original taste, then be sure to take this recipe into account. Moreover, cooking with it is not at all difficult. In general, we can say that the lemon cream recipe is very similar to classic custard. Only instead of milk, citrus juice is used here. As for the ingredients, we need the following: two glasses of granulated sugar, three chicken eggs and five yolks, a glass of lemon juice, a tablespoon of lemon zest, 5 tablespoons of butter and a pinch of salt.
In a deep bowl, combine the egg yolks with sugar and salt. Beat with a mixer until the mixture turns white. Continuing to beat, add eggs one at a time. Using a fine grater, remove the zest from the lemons and add it to the egg mixture. Then squeeze out the juice from the citrus fruits, strain and also pour into the bowl with the rest of the ingredients. Mix everything well. Then we put our future cream in a water bath. After the mass has warmed up a little, add softened butter to it and stir well. Keep our cream in a water bath until it thickens, remembering to stir it regularly. Then cover the dishes tightly with cling film so that it lies directly on the surface of the resulting mass. Place in the refrigerator for 5-6 hours. After our lemon cream has cooled, you can cover the prepared culinary product with it.
If you are watching your figure, but still can’t resist delicious cakes and pastries, then try replacing the standard butter or custard with a curd analogue. It is lower in calories and also contains substances beneficial to our body. In order to prepare curd cream, we need to stock up on the following products: 300 grams of cottage cheese, 200 milliliters of cream 33%, three-quarters of a glass of granulated sugar.
The process of preparing this culinary product will take you no more than 10 minutes. First, cool the cream thoroughly and then beat it with granulated sugar in a deep bowl. Place the cottage cheese in a blender bowl, add a few tablespoons of cream and grind to a paste-like consistency. Then combine the curd mass with cream and sugar and beat thoroughly with a mixer. The delicious cream is ready! Bon appetit!
If you are planning to make a sponge cake, then this light, delicate and airy cream will go perfectly with it. To make it, you will need only two products: a can of condensed milk and butter (180 grams). The process of preparing the cream is quite simple. To begin with, the butter and condensed milk should be kept at room temperature for some time. Then put the butter in a deep bowl and begin to beat with a mixer. When it softens, start adding condensed milk a little at a time. Continue beating the mixture until it has a homogeneous consistency. The biscuit cream should be airy and strong. It fits perfectly on baked goods, retains its shape and adds flavor to the main culinary product. Bon appetit!
One of the most popular and delicious options for filling and decorating cakes and pastries in our country is undoubtedly custard. There are several options for preparing it. We suggest starting with the classic recipe, which many housewives use to frost the cake layers of the Napoleon cake, beloved by millions of our compatriots. To prepare it, we need the following products: two chicken eggs, a liter of milk, 200 grams of butter, a glass of sugar and 3-4 tablespoons of flour.
In a small saucepan, combine eggs, flour and granulated sugar. Grind these ingredients until smooth. Gradually add milk to the pan and stir well. You should have a mixture of homogeneous consistency. Place the saucepan on medium heat. Bring its contents to a boil, remembering to stir constantly. Then remove the mixture from the heat and cool. Add warm butter little by little to the now cooled cream and beat thoroughly with a mixer. The mass should be airy and light. The custard is ready! You can use it for Napoleon or other culinary products. Bon appetit!
To prepare protein cream, use egg whites whipped with granulated sugar or powdered sugar. It can be made either raw or custard; various additives are often used. Custard is usually prepared by those who do not want to use raw egg whites in their culinary products for fear of contracting salmonellosis. So, for preparation we will need the following ingredients: two egg whites, five tablespoons of powdered sugar or regular granulated sugar, 30 ml of water and one teaspoon of lemon juice.
Pour sugar into a small saucepan or ladle and add water. Place on medium heat and cook the syrup. Its readiness is checked very simply. You need to scoop the syrup with a teaspoon. If the liquid flows out in a thin stream, like a thread, then the syrup is not ready yet. If the stream is thick, then the saucepan can be removed from the heat. Please note that the syrup must be brought to readiness. Otherwise, the cream will be unstable and you will not be able to cover the cake or pastry with it.
We continue cooking. Beat well-chilled egg whites until thick. Then we gradually begin to pour hot syrup into them, while constantly whisking. After all the syrup has been poured in, add lemon juice and continue beating the mixture for about 4-5 minutes. Custard protein cream is ready! It is best used to cover the top of cakes and pastries.
So, today we found out how to make cake cream at home. Of course, the options for this culinary product are not limited to the recipes we offer. Plus, you can always experiment with ingredients. We are sure that very soon you will have your own signature recipe for homemade cream.
Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.
Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to pipe with various relief patterns through confectionery nozzles. The fattier the oil, the tastier the cream will be.
Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.
It often happens that butter cream on condensed milk separates. This can happen due to a difference in temperature between the butter and the milk, or if the butter is over-churned and the buttermilk separates. To correct the situation, the cream can be slightly heated in a steam bath until smooth and whipped again.
This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one has the unparalleled taste of coolness melting on the tongue and straight out of the refrigerator.
The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a sponge cake with the addition of sour cream. It turns out lighter than the classic butter filling, but more stable than cream whipped with sugar or sour cream.
Since oil versions of cream for decorating cakes are not afraid of fat as much as protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate filling option, which is also often used by confectioners to line cakes with mastic - this is chocolate cream ganache.
The basis of this cream is a protein-custard cream called Swiss meringue. The oil provides such stability that it can be used to create flowers and other decorations for baked goods, leveling cakes, including for mastic.
Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastries. It is important that the cottage cheese is not dry or sour. The fattier this fermented milk product is, the better the result will be.
“Charlotte” can safely be called a universal cream; it can be used to layer a sponge cake; it is wonderful as part of a “Kyiv” cake. And the way this cream holds its shape makes it an ideal mass for creating cream flowers and leveling the cake before covering with fondant.
You don't have to be a culinary master to know how to make custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.
The easiest way to prepare cream for a cake.
Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.
Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.
Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.
Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until it thickens.
At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.
Another simple recipe for making delicious cream that can be added to a sponge cake.
Whisk the eggs together with the sugar until it is completely melted. Place this mixture over medium heat, heat slightly and stir constantly. When the mixture reaches a thick enough consistency, remove the pan from the stove to cool.
Beat softened butter together with powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled sponge cakes.
A layer with the addition of natural vanilla will delight dessert gourmets with its delicate taste and aroma.
Whisk the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.
While the milk is still hot, begin to gradually pour it into the egg-flour mixture, stirring constantly. Place it all in a heavy bottomed saucepan and return to the stove.
Don’t forget to stir - this is a very important point to ensure that the cream does not burn and that lumps do not form in it.
When the mass acquires the required consistency, the layer can be considered ready.
This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.
Place the saucepan over low heat and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.
The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.
Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur that has a pronounced tasty smell.
Pour the flour and sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Using a whisk, whisk it all into a homogeneous mass and make sure that no lumps form. Pour milk into the pan in a thin stream, while continuing to stir.
Turn on low heat on the stove and start cooking the cream. Please note that the flour should not burn under any circumstances. As soon as the mixture begins to boil (you can tell by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After this, you can start greasing the cake layers.
The preparation of the cream for the honey cake layer should be approached with special sensitivity. This cake has a delicate and delicate taste, which is given to it by the filling.
Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanilla. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.
The most convenient thing about preparing cream for honey cake is that every housewife has the necessary ingredients on hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on low heat on the stove. After this, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid the formation of lumps and until the required degree of thickness appears. It is better to coat the cake with still hot cream.
Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture reaches a homogeneous consistency, but do not beat. Otherwise, lumps will appear, which will be difficult to get rid of later.
Add the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces of the chocolate bar are completely melted.
Half of the hot mass from the pan is mixed with the egg-flour part and beaten at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.
Protein custard can be called a universal filling for desserts. At the same time, it will not take much effort and time during preparation.
First of all, separate the whites from the yolks and beat them until thick. You can check readiness like this: when you turn the bowl over, the whites will remain inside and not a drop will flow down.
Syrup from water and sugar is boiled in a saucepan. When he's ready, he'll reach for the fork. Beat the egg whites at low mixer speed and carefully pour in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. You need to stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.
Cream for straws differs from other types of layering in its delicate, almost divine taste.
The yolks are separated from the whites and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.
Start pouring cool milk into the profiterole cream in a thin stream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, without boiling.
Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.
One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries; in addition, such a cream has proven itself in the creation of various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.
But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows it to be used to decorate all kinds of confectionery products - as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and 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, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.
When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.
The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little 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 should 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 prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.
Rarely is any celebration complete without a birthday cake, be it an anniversary, wedding or children's party. As they say, the holiday is not a success if it doesn’t come to the dessert table. But even the most delicious dough or cakes can be spoiled by an unsuccessful cream or, on the contrary, emphasize the advantages of the base. Homemade cream is much tastier, and you can decide how sweet it will be. You will need a simple set of ingredients, a mixer, a bowl and a saucepan with thick walls.
Butter cream based on condensed milk. This is one of the simplest and most common recipes and is especially suitable for sponge cakes. Take 250 g of melted butter and beat it well with a whisk or mixer. Then gradually add condensed milk into the container and beat again until the mass begins to lag behind the walls of the bowl. The custard is prepared as follows:
These are basic recipes for cake creams. You can show a little imagination, experiment with ingredients, dyes, changing the taste, color and consistency of the cream. It is possible that you will become the author of a new culinary masterpiece.
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