12 BEST BISCUIT CREAM RECIPES. Discussion on LiveInternet

Cream cream is the key to a tender, airy and delicious homemade cake. How to whip 33, 20 and 10 percent cream into cream, what else to add to butter cream and how to use it to decorate a cake, what to do if the cream does not thicken - we will answer these and other questions in this article.

DoughVed has collected for you 12 of the best cream recipes for decorating a cake and layering cake layers, along with the most important subtleties and cooking secrets. Bon appetit!

How to make cake cream from cream

The thickness and texture of butter cream depends on various factors: the fat content of the cream, the temperature of the ingredients and equipment, the whipping speed and the order of adding products. Making cream from cream correctly at home for a cake is not difficult if you know some of the secrets and subtleties of its preparation.

The base of any buttercream recipe is heavy cream and powdered sugar. It is recommended to use powder, not granulated sugar. The amount of powder in the recipe is adjusted to taste - those with a sweet tooth can add more sweetener if some of the recipes don’t seem to have enough of it. Various fillings are added to the basic recipe: vanilla extract, cream and curd cheese, mascarpone, condensed milk, cottage cheese, cocoa or chocolate, sour cream, butter, gelatin.
For strong peaks, before whipping, cool not only the cream itself, but also the mixer whisk and the whipping bowl. Place the whisk and bowl in the freezer for 10 minutes before preparing. For more information on how to properly whip cream into a thick foam, read the link.
How to whip cream for cream with powdered sugar? Start whipping the cream alone at high speed. As soon as bubbles form and the mass begins to thicken, reduce the speed and add powder in small portions.
Is it possible to whip 10, 20 percent cream for cream? For optimal consistency in most recipes, it is still better to take the product with a fat content of 30-33 percent. If only 10-20 percent is on hand, or 33 percent is of poor quality, the cream needs to be thickened. To do this, use a special thickener, gelatin, butter or starch in a proportion of 1 tbsp. starch for 2 tbsp. powdered sugar and 300 ml cream.
The cream does not thicken, what should I do? Use a fatty, refrigerated product, refrigerate the appliances, and do not add powdered sugar immediately. If all else fails or the dairy product is low in fat, thicken it in any suitable way.
Is it possible to make cream from homemade cream? Homemade product is always quite fatty, so there should not be any difficulties in preparing the cream. If the cream turns out to be too fatty, you can dilute it with milk in a 2:1 ratio.

Cream made from cream 33% and powdered sugar

A simple airy cream made from 33 percent fat whipped cream and powdered sugar, ideal for decorating cakes, cupcakes and homemade desserts. The classic cream recipe consists of two main ingredients - 33% cream and powdered sugar.

Serving: 1

15 minutes

320 kcal per 100 g

You will need:

1 cup cream 33% fat;
half a glass of powdered sugar.

Cooking steps:

Place the bowl in which the cream will be whipped, together with the whisk attachment for the mixer, in the freezer to cool for 5-10 minutes.
Pour cold cream into a chilled bowl. Beat with a hand or stand mixer on medium-high speed until the mixture begins to thicken.
Reduce the speed a little and gradually begin to introduce powder. For a more airy consistency of the cream, the powder can be sifted through a sieve in advance.
Beat the mixture until strong, stable peaks form, but not longer, so as not to “beat” the cream.

We decorate your favorite homemade cake with sweet whipped cream. From the specified amount of ingredients, approximately two glasses of the finished dessert are obtained.

Cake cream made from cream, mascarpone and powdered sugar

Butter cream for the cake with Italian mascarpone cheese and powdered sugar holds its shape perfectly and is prepared in just 10 minutes. From the amount of ingredients given in the recipe for mascarpone cream and cream, about 4 cups of the finished product is obtained, which is enough to layer a medium-sized cake of three layers.

Ingredients:

450 g mascarpone cheese;
2.5 cups (600 ml) heavy cream;
half a cup of powdered sugar:
1 tsp vanilla extract.

How to cook:

Cool the bowl and whisk attachment in the freezer for 5-10 minutes.
Place the cold mascarpone cheese in a bowl and beat on medium-low speed. Add cream in small portions and continue whisking until smooth.
When the mixture is smooth, increase the speed to high and beat until soft peaks form.
Reduce speed to slow, add powder and vanilla extract. Beat until smooth.
Increase speed again and beat until stiff peaks form.

It is advisable to use the mascarpone buttercream immediately or put it in the refrigerator until ready to use.

Please note: if you keep the dessert in the refrigerator for too long, it will lose its fluffiness.

Sour cream and chocolate cream recipe

A quicker version of chocolate sponge cake can be made with sour cream. It holds its shape perfectly, freezes well, and you can even use it to level out a not-so-successful sponge cake or make figures to decorate a dessert.

Cream and curd cheese cream for cake

Cream (curd) cheese and cream are a great combination for making delicate cream for cupcakes or cakes. There is not much powdered sugar in this recipe; you can increase the amount according to your taste and desire.

Necessary:

3 cups cold cream;
200-220 g of cold curd (cream) cheese;
3 tbsp. powdered sugar;
1 tbsp. cognac

Cooking in stages:

Remove the cream and cream cheese from the refrigerator and immediately place them in a pre-chilled bowl.
Beat with a mixer using a cold whisk attachment until soft peaks form.
Sift the powder into the mixture and add cognac. Beat until strong, stable peaks form.

It is better to use cream cheese cream immediately or put it in the refrigerator. The yield of the finished product is approximately 4 cups.

Cream cheese cream

Airy, light, deceptively low in calories, they are winning more and more sympathy from compatriots brought up on butter cakes and gingerbreads. And how our hostesses loved them! This is understandable: with such an unusual yummy you can please a child, dazzle picky guests, and set your beloved husband in the right mood during a romantic dinner. Just a godsend for a Russian woman.

And this is where problems and doubts begin... But first, a little about mascarpone. In fact, he joined the ranks of cheeses not of his own free will, but solely because of human ignorance.

Hello girls! I really need your advice. I want to make a hummingbird cake and try a cream cheese-based cream.

Although this wonderful product is made from full-fat cow or buffalo cream, it is not produced using sourdough and enzymes, as is the case with other cheeses.

Lemon juice or tartaric acid is used for curdling, so it is more like cottage cheese than cheese. Its texture resembles a rich cream, which is why it is so ideal for desserts. Indeed, a treat with mascarpone is, of course, good. Whoever ate it knows. But it’s too expensive for us, residents of one sixth of the landmass.

After all, in Moscow a jar of this Italian miracle cheese costs around rubles! A full-fledged dessert usually requires 2-3 jars. For that amount you can buy a whole cake. Set the cream aside. Now we make the white chocolate decoration.

To do this, melt the chocolate in a water bath. We put the resulting mass into a pastry syringe and make patterns on film or parchment paper. Then put it in the refrigerator to harden. We collect the cake. First, take the strawberry cake and coat it with sour cream. Then cover with yogurt cake and spread with sour cream. Then cover again with strawberry cake, coat and cover with yogurt cake.

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Now coat the sides and top with chocolate cream. And we decorate as we wish.

I first placed the marmalade on top and cut the rest into slices to form a rose. And she decorated the rosette around it with white chocolate. Then, using a pastry syringe, I squeezed the remaining chocolate cream onto the top.

That's all! All that remains is to put the cake in the refrigerator for an hour. Tags: dessert guests holiday cake tea party. Flavors: strawberry soft chocolate creamy. Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

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Coffee cream for cream sponge cake

For a sponge cake, the simplest sweet cream made from whipped cream is ideal, but it is the coffee cream that will give the finished dessert a special, unique taste. From the volume of products indicated in the recipe, about 3 glasses of a delicate dessert are obtained.

Required:

2 cups cream;
half a glass of powdered sugar;
2 tsp instant coffee.

Step-by-step preparation:

Before you start cooking, be sure to put the mixer attachments and mixing bowl in the freezer of the refrigerator for 10 minutes.
Pour the cream fresh from the refrigerator into a chilled bowl. Beat to soft foam.
Add powder (preferably sift through a sieve) and instant coffee. Continue whisking until a strong foam forms.

Coffee lovers can, if desired, increase the amount of instant product in the dessert, but in this case it is better to add a little more powdered sugar.

Before decorating with cream, it is advisable to soak any sponge cake in sugar syrup.

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10g. gelatin

PS With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova source

Cream for cake made from cream and boiled condensed milk

Thick creamy cream made from boiled condensed milk will decorate any homemade cake made from puff pastry, shortbread or sponge dough. In the absence of boiled condensed milk, you can use regular condensed milk.

What do you need:

500 ml cream;
1 tsp vanilla extract or vanillin;
a quarter cup of powdered sugar;
1 tsp cinnamon;
half a glass of boiled condensed milk.

How to cook:

Pour the cream into the cold bowl of a stand mixer or a regular deep bowl. Beat until soft foam forms.
Add vanilla, powder and cinnamon. Continue beating until the mixture begins to form stable peaks.
Add boiled condensed milk and stir with a silicone spatula until smooth. Place in refrigerator until use.

It is advisable to keep the cake decorated with thick caramel buttercream in the refrigerator for a couple of hours before serving.

Butter cream for sponge cake

Ingredients:
3 tbsp. Sahara
500 ml. cream 30% fat
200 gr. prunes
150 ml. liqueur

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare butter cream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and the consistency should resemble not very dense jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place the first layer of cake on a cake plate or large dish. Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, smooth the surface of the cream so that the sponge cake turns out smooth and beautiful. Decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Curd cream for cake

The recipe for cream from cottage cheese and cream is surprisingly easy to prepare, which does not affect the taste of the dessert in any way: any cake with a curd and cream layer turns out incredibly tasty and tender.

Ingredients:

200-300 g of cottage cheese 5% or 9% fat;
1 tsp vanilla sugar;
2-2.5 tbsp. powdered sugar without a slide;
150-200 ml cream.

Cooking method:

Prepare the necessary products. The more cottage cheese and less cream you use, the thicker the cream will be in consistency, and vice versa.
As usual, cool the food and all necessary equipment in advance.
Add vanilla sugar and 1 tbsp to the cottage cheese. powdered sugar. Beat with a blender or mixer until smooth.
Separately, whip the cream, first at low speed, gradually increasing it.
Sift the powder into the cream and begin adding the cottage cheese in small portions, beating at low speed.
When the mixture becomes homogeneous, increase the speed again and beat until stiff peaks form.

This curd and butter cream holds its shape perfectly and is suitable not only for layering, but also for decorating cakes.

Custard for sponge cake

Ingredients:
5 eggs
1 cup of sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

The custard for the sponge cake is prepared in the same way as the cream for the Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thickened. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Cream and chocolate cake cream

Traditional cream ganache consists of only two ingredients - cream and chocolate - but it is very tasty and versatile in use. The amount of ingredients in the recipe is enough to coat an average two-layer cake.

Necessary:

200 ml heavy cream;
100 g dark chocolate.

Cooking process in stages:

Heat the cream in a saucepan over low heat to a temperature of 40-45 degrees. Finely chop the chocolate.
Using a broom, stir chocolate chips into heated cream until smooth.
Remove from heat and cool to room temperature. After cooling completely, place in the refrigerator for a couple of hours.
Beat with a mixer at high speed into a fluffy foam and use as intended.

Chocolate-butter cream ganache can be used to decorate and layer any sponge cake, although in the second case it is still advisable to soak the sponge cakes in advance.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 packet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, beat the butter heated to room temperature with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Custard with cream

The custard for the cake turns out very thick and tasty if you cook it with cream. Please note that this cream is more suitable for layering cake layers than for decorating a cake.

Required:

4 chicken eggs;
120 g granulated sugar (6 level tablespoons);
1 glass of cream;
0.5 tsp vanilla extract.

Recipe:

Separate egg yolks from whites. Place the whites in the refrigerator (preferably in advance), and grind the yolks together with sugar.
Combine the yolks with chilled cream, stir and bring to a boil in a saucepan over low heat. Remove from heat and cool slightly.
Beat cold whites into a fluffy foam.
Combine the whipped whites with the cooled yolk-cream mixture and beat at high speed until fluffy, about 5 minutes. At the end of beating, add vanilla extract.

It is recommended to use creamy custard for coating the cakes while still warm, and cool the already fully assembled cake in the refrigerator.

Custard for Napoleon

In a milk cooker, products are cooked in a water bath, so the milk does not run away, burn, or stick to the bottom and walls. Regulating the temperature is also easy - the inside of the container never overheats or gets hot.

If you don’t have a double-bottom cooker and don’t want to buy one, then choose from the available kitchen utensils. What can you cook custard in?

Custard with cream

A lid is not needed; you will still have to keep the saucepan or ladle open at all times. But comfortable handles are a must.

It is advisable that the handle does not heat up, since using potholders is not very comfortable when you need to constantly hold the handle.

However, a ceramic saucepan is also suitable for this purpose, as can a glass one. But it is better not to use aluminum pans for preparing such cream - they can slightly spoil the taste, not for the better.

Secrets of making custard

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Duck makers Cauldrons Aluminum pans Frying pans with a corrugated bottom Frying pans with a flat bottom Frying pans with a thickened bottom Cake pan Aluminum frying pans Utensils with an external decorative coating.

Cast iron frying pans Cast iron saucepans Cast iron cauldrons Cast iron cauldron Pancake frying pans Grill pan. Beat softened butter with a mixer. Without stopping, add semolina mass to it in parts and bring to homogeneity. In a saucepan, combine cream with coconut.

To make the custard you will need:

Heat over medium heat without boiling. Dissolve the chocolate in the mixture. Due to the shavings, the cream will not be completely homogeneous.

During this time the cream will thicken. Beat the mass with a mixer into a fluffy foam. Chop the chocolate with a knife. Pour the cream into the pan and, stirring, bring to a boil. Remove from heat and dissolve chocolate in cream.

Cover the surface of the cream with film and put it in the refrigerator overnight. Before frosting the cake, leave the mixture at room temperature for three hours. Using a mixer, beat the yolks, starch and sugar into a thick white mass. Boil the milk in a saucepan, stirring occasionally to prevent it from burning. Using a whisk, pour half the milk into the eggs in a thin stream.

Then, using the same whisk, pour the resulting mixture into the pan with the remaining milk.

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Stirring continuously, bring the cream to thicken over low heat. Dissolve chocolate pieces in the custard mixture and cool, covering the surface with film. Using a mixer, beat softened butter with vanilla. Without stopping, gradually add the chocolate mixture to the butter.

Cream and sour cream for cake

Sour cream will perfectly saturate any sponge cake, making even the driest cakes soft and juicy. This cream is especially suitable for soaking honey cakes.

What do you need:

800 ml full-fat sour cream;
300 ml cream;
250 g powdered sugar.

How to do:

First of all, you need to weigh out the sour cream in advance. To do this, line a colander or large sieve with clean gauze in several layers. Place sour cream on top, cover the edges with gauze.
Place a colander in a saucepan and cover the top with a lid. Place in the refrigerator for at least 4-6 hours, preferably 8-10. After weighing out and leaving the whey, the amount of sour cream will decrease and amount to about 600 ml.
Place cold sour cream and cream in a bowl, and sift the powder into it. Beat on low speed until smooth. Then increase the speed and beat until a strong fluffy foam forms.

The finished creamy sour cream dessert is thick, moderately sweet and very tasty.

Cream made from butter and cream

The buttercream according to this recipe is so tender that it simply melts in your mouth, while holding its shape perfectly and suitable for creating all kinds of decorations on the cake.

Products:

200-220 g butter;
0.5 tsp salt;
a quarter glass of cream;
2 tsp vanilla extract (optional);
200-300 g of powdered sugar.

Cooking steps:

Remove the butter from the refrigerator in advance. The butter in this recipe is already softened, but still cold to the touch. There is no need to bring it completely to room temperature, or even melt it. To speed up the process, you can cut the butter into cubes and leave it on the counter.
When the oil has reached the desired temperature, beat it at high speed with a mixer into a light fluffy foam for about 3-5 minutes.
Add salt, cream (fresh from the refrigerator as always) and vanilla. Beat for a couple more minutes until fluffy.
Reduce speed and, continuing to beat, begin adding 200 g of powder in small portions.
When the mass has become homogeneous, beat for about 1 minute at high speed. Taste: if it doesn’t seem sweet enough, add more powder. Continue beating until desired airiness, but no more than 2-3 minutes.

If the cream turns out to be too thick, you can add a little more cream to it at the end of cooking.

Nut cream for sponge cake

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture all the time with a wooden spatula.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Lubricate the soaked sponge cakes with nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Dry cream for cake

The recipe for cream for a cake made from dry cream is in no way inferior to classic butter. It is very convenient to have dry cream in stock, especially if you urgently need to decorate the cake when guests are already on the doorstep.

Ingredients:

250 ml milk;
60 g dry whipping cream;
2 tbsp. powdered sugar without a slide.

Cooking method:

In a mixing bowl, combine milk and dry cream. Beat at medium speed until smooth.
Sift the powder, reduce speed to slow. Beat until the powder is completely mixed with the remaining ingredients.
Increase speed again and beat until stiff peaks form.

Remember: only dry whipping cream and no others are suitable for this recipe.

Butter cream with gelatin for cake

The cream made from cream with gelatin is thick and always holds its shape perfectly at any time of the year. If you are planning to decorate a cake with whipped cream in the summer heat, stable gelatin cream is the ideal solution.

What do you need:

1.5 tbsp. gelatin;
half a glass of cold water;
3 cups cream;
a quarter or half a glass of powdered sugar (to taste).

How to do:

As usual, cool the cream in advance and place the utensils in the freezer for at least 10 minutes before cooking.
In a small cup, mix gelatin with cold water. Let it thicken a little.
Heat in the microwave for 30-60 seconds or on the stove over low heat until the gelatin is completely dissolved.
Cool for 2-3 minutes.
Stir about half a glass of cold cream into the gelatin and put it in the refrigerator for 5 minutes. The gelatinous mass should cool and thicken, but not to the point of jelly.
In a cold bowl, beat the remaining cream and powder on low speed. Adjust the amount of powder to taste - for example, if the cake is decorated with fruit, it is better to put less powder.
Continuing to beat at low speed, pour in the gelatin-cream mixture.
Beat on high speed until desired consistency. Store in the refrigerator until use.

Now you know the simplest and most delicious recipes for cream cake. Decorate homemade cakes with whipped cream and delight yourself and your loved ones with confectionery masterpieces.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly in an enamel bowl, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.