Cream of cream: recipes

What could be tastier than whipped cream cream! It differs at the same time with a delicate and airy texture, pleasant taste and versatility. This cream is suitable for decoration, and for spreading biscuit and other cake cakes. According to the classic recipe, it contains only two ingredients: cream with a fat content of at least 30% and sugar. Further, fruits, nuts, cocoa and other components that complement and reveal its taste are added to the basic version. The best cream cream recipes are presented in our article.

Features of preparation and recommendations

The following secrets from professional pastry chefs will help you whip cream:

1. Before starting work, all ingredients, a bowl and whisk from the mixer should be placed in the refrigerator for at least 12 hours. Chilled cream whips much easier than warm ones. The dishes should be perfectly clean, without grease and drops of water.
2. If the room is too hot, it is recommended to place the container with cream during operation with the mixer in a bowl with ice.
3. Before buying whipping cream, it is recommended to pay attention to their fat content. It should be at least 30-35%.
4. To make the cream thick, you can add gelatin or special thickeners to it.
5. During whipping, it is important to ensure that the cream does not exfoliate into cream and butter. If this happened, you can try to save him by adding a little cocoa, condensed milk, white or black chocolate. But all these methods are effective only if the problem was noticed on time and the cream did not have time to turn into oil.
6. Ready cream is not recommended to be stored for too long. From this, he can lose his taste.

Basic Cream Cream Recipe

The next cooking option is the basis for numerous desserts and toppings for baking. According to this recipe, a cream from cream (pictured above) is homogeneous, tender and airy. It holds its shape perfectly and can be used as decoration for cakes, cakes and muffins. It is enough to determine the optimal sugar ratio for yourself and you can begin the process of whipping.

Step-by-step recipe assumes the following sequence of actions:

1. Pour chilled cream into a deep bowl. Begin whipping them at a low mixer speed, gradually increasing the number of revolutions.
2. Wait until the cream begins to thicken. Without stopping the whipping process, pour sugar or powder into the increased mass. The ratio of ingredients should be adjusted to your liking. Approximate proportions: a tablespoon of sugar per 1 cup of cream.
3. Beat the cream until the mass becomes so thick that it stops draining from the whisk. Now it can be used for its intended purpose.

Cream of Mascarpone and Cream

Refined cream cheese cream turns any dessert into something special, airy, light. Its unusual texture is clearly visible in the photo. Cream cream is recommended to be prepared with mascarpone. However, any other cream cheese is also suitable, as long as it is fresh.

When preparing the cream, a certain sequence of actions should be observed:

1. Whip cold cream (100 ml) until stable peaks.
2. Without stopping to work as a mixer, add to the bowl to the creamy mass of mascarpone (400 g) and a few tablespoons of powder (to taste).
3. Beat until the mass becomes glossy and homogeneous.

Cream of whipped cream and cottage cheese

Based on the basic recipe, you can cook many other options for toppings and desserts. For example, adding cottage cheese to whipped cream, you can get a completely new cream: with a delicate texture and a pleasant sourness. It can be used to decorate the cake, and for layering cakes, and for serving as a dessert.

The recipes for a thick and tasty cream with cream and cottage cheese are presented below:

1. For the first option, you need 1 cup of base. The base cream is made from cream and sugar (powder) according to the recipe suggested above. A tablespoon of lemon or orange juice is added to the curd (200 g). The mass is first mixed with a spoon, and then rubbed through a fine sieve or whipped in a blender. Now the curd of the cream is neatly connected to the cream using a spatula.
2. According to the second recipe, cottage cheese (400 g) is also ground or whipped in a blender until smooth. Then, powdered sugar (6 tbsp) and fat cream (100 ml) are added to it. The mass is beaten well again, after which the finished cream can be used to decorate the cake or cupcakes. If necessary, it can be placed in a clean container, tightened with foil and stored in the refrigerator for up to 5 days.

Cream for cooked condensed milk cake with cream

You do not like fatty creams based on butter? Then replace this ingredient with cream and you will get a completely different result. Cream with condensed milk has a pleasant structure, goes well with fruit and is suitable for baking from any kind of dough. A step-by-step recipe for its preparation is as follows:

1. Cream with a fat content of 33% (500 ml) is well cooled, poured into a bowl and beat with a mixer at medium speed. Do not change the number of revolutions during operation and make sure that the cream does not turn into oil.
2. Put boiled condensed milk (380 ml) in another bowl.
3. Transfer the third part of the cream to the condensed milk and beat at low speeds. When the mass becomes homogeneous, it should be combined with a whipped creamy mass.
4. Cream with cream for the cake is mixed once again with a spatula or whisk. After that, it should be tightened with foil and sent to the refrigerator for 1 hour.

Creamy cream for biscuit

With this cream, you definitely do not have to additionally soak dry cakes. Sour cream will make it better than any syrup. But when preparing such a cream cream, several nuances should be taken into account. Firstly, sour cream, like cream, must be taken at the highest fat content (25-30%), and secondly, all ingredients should be kept in the refrigerator for a day before whipping.

The rest of the recipe for the preparation of the cream is very simple:

1. To begin with, sour cream (600 g) must be weighed so that excess whey leaves it. So the cream will turn out more dense.
2. Strain the sieve with gauze folded in several layers and put it on the pan.
3. Put sour cream on top, cover it, and put the sieve in the refrigerator for 6 hours. During this time, a lot of whey drains into the pan.
4. Put sour cream, cream (300 ml) and 250 g of powder in a bowl.
5. Using a mixer, the ingredients are first whipped at low speed and then at high speed, whipped to a cream consistency. Before layering cakes, it is recommended to cool it.

Cream with greasy cream and gelatin

Many housewives complain that their cream is not thick enough. It does not hold a form and literally flows down from cakes. Regular gelatin will help correct the situation. How to prepare such a cream cream, you can learn from the following step-by-step instructions:

1. Pour 60 ml of water into a small glass bowl. Pour a teaspoon of gelatin into it and mix. Leave the bowl on the table for 5 minutes.
2. As soon as the gelatin swells a little, the container should be put in the microwave for 1 minute. Then you need to get the bowl, mix the gelatin mass, and reheat for a minute. Repeat for the third time.
3. Beat cream with a fat content of 30% (2 tbsp.) Until characteristic grooves appear on the surface of the cream.
4. Pour the prepared gelatin into a thin stream. Beat until thick foam. Immediately grease the cakes with the resulting mass.

Thick cream with agar agar, cream and lemon

We offer another version of a delicious creamy layer or decoration for biscuits and cupcakes. Instead of gelatin, agar agar is used as a thickener for such a cream cream. It has excellent gelling properties, and 1 g of this substance easily replaces 6 g of gelatin.

The recipe for such a cream consists of several steps:

1. Pour 300 ml of milk and 200 ml of cream into the stewpan.
2. Add 2 g of agar-agar, 60 g of sugar.
3. Put the stewpan on the fire. Slowly heat the liquid, bring it to a boil and immediately remove from the stove.
4. Squeeze lemon juice and mix cream quickly.
5. Cool it and use to grease or decorate the cake.

Creamy strawberry cream with gelatin and yogurt

Below is a recipe for a delicious berry dessert. Such a cream has a refreshing and tonic taste, so it can be served both independently and used for its intended purpose. In any case, it turns out very tasty and tender. Want to find out a recipe?

Cream with cream (in the photo the mass looks very appetizing, right?) Is prepared simply:

1. Gelatin (20 g) is soaked in cold water (120 ml) for 30 minutes, then dissolved in a water bath and cooled.
2. Strawberries (800 g) are filled with sugar (150 g) and ground to a puree state.
3. Berry mass is mixed with 300 ml of natural yogurt and gelatin.
4. Cream (500 ml) is whipped to furrows on the surface.
5. The cream is gently mixed with the berry mass.
6. The amount of sugar in the recipe is regulated depending on the taste preferences of a particular person. The cream is used to lubricate the cake immediately, because after cooling it becomes thicker and thicker.

Chocolate cream made from cocoa and cream

An oily cream based on butter and melted chocolate seems too sweet and oily to many people. The following recipe will help make it easier:

1. Sift cocoa (20 g) and powder (40 g) to get rid of lumps.
2. Whip cream (300 ml) at low speed until mixer begins to thicken.
3. Pour in them powder and cocoa. Gradually increase the speed of the mixer, and continue to whisk until the cream thickens well. Then it can be used for its intended purpose.

A more delicious cream can be prepared on the basis of cream and chocolate. To do this, the tiles should be broken into pieces and melt together with cream (150 g) in a water bath. Beat the remaining cream (150 ml) with a mixer until lush peaks. Carefully combine the first part of the cream with the second.