The easiest biscuit cream: recipes

Even a perfect, lush and soft biscuit cannot be called a full-fledged cake, unless you grease it with cream. It is thanks to this filling that dry cakes are well saturated, become tender and incredibly tasty. There are many varieties of creams for the cake. Most often, they are made from cream and butter with sugar, using condensed and regular milk, eggs, cocoa, vanilla, etc. as additional ingredients.

In our article, we will talk about how to make the simplest cream for biscuit. To prepare it, you will need a minimum of ingredients and free time, while the taste will be simply amazing. Under these criteria, several creams fall at once, the recipes of which will be presented below.

Sour cream

Experienced confectioners know that all biscuit cakes require additional impregnation. Before applying the cream, they are pre-moistened with a silicone brush with sugar syrup, compote, fruit juice, etc. So, the only cream that impregnates a biscuit no worse than liquid impregnation is sour cream. And all thanks to the whey contained in this fermented milk product. By the way, before the Second World War, sour cream was known only in Russia, Ukraine and Belarus.

Now directly on the preparation of the cream. It is no coincidence that the following recipe is considered the simplest and fastest. A biscuit cream based on sour cream and sugar is prepared by simply whipping the ingredients in literally 10 minutes. But even in this case, some nuances should be taken into account:

1. For cream, only sour cream with a fat content of at least 25% is suitable. You can use your home.
2. If the fat content of sour cream is not high enough, the product is thrown into a colander, covered with gauze, and sent to the refrigerator for 24 hours. During this time, excess whey drains, and the product needed for the cream becomes thicker. Only then, sour cream should initially be taken 200-250 g more than indicated in the recipe.
3. Also, a special fixative or gelatin can be added to the cream. But the weighing method is the simplest. A delicious cream for biscuit and, importantly, thick, will be guaranteed.

So, transfer 750 g of thick sour cream to a bowl and beat at medium speed for 5 minutes. Without stopping to work as a mixer, pour 300 g of regular sugar and 10 g of vanilla. Beat the cream at high speeds for another five minutes.

Ready-made cream to use for layering biscuit and other cakes, for example, for honey cake or Napoleon.

The easiest biscuit cream with condensed milk

For the next recipe, you will need boiled condensed milk (150 g), good quality butter (150 g), vanillin (½ tsp) and cognac (1 tsp) if desired.

You can prepare a simple and quick biscuit cream from these ingredients in the following way:

1. Remove the oil from the refrigerator in advance to make it soft. In this form, it will be easier to beat.
2. Gradually increasing the mixer speed from low to high, turn the oil into a lush and snow-white mass.
3. In a butter cream, add a tablespoon of all the condensed milk, each time thoroughly whipping it with a mixer.
4. Add vanillin and cognac (it can be replaced with any flavor, for example, almond or caramel). Additional ingredients can not be used at all, but with them the taste of the cream will be richer.
5. Beat the cream until the mass becomes lush and uniform. It turns out to be very tasty and ideal not only for layering, but also for decorating biscuit.

Cream "Pyatiminutka" with milk

Its name speaks for itself. Such a cream is prepared in just 5 minutes. Very fast. You can even say that this is the easiest cream for biscuit. It is based on butter. But the taste of the cream is not at all oily, but very light and pleasant. He holds shape perfectly. You can add different dyes to the cream and use it not for interlacing, but as a decoration for cakes.

A step-by-step recipe for a simple biscuit cream is as follows:

1. Boil milk (100 ml) in a saucepan and cool to room temperature. Pour it into a whipping container.
2. Put softened butter (250 g) in milk.
3. Add icing sugar (200 g) and a bag of vanillin.
4. Beat the mixture at high speed mixer until a homogeneous consistency and pearly color. It will take about 5 minutes.

When preparing the cream, the following points should be taken into account:

1. Butter should be at the same temperature as the other ingredients.
2. At the very end of whipping, a few drops of lemon juice can be added to the mass (optional).
3. If the cream seems too fat or thick, you can add a little more milk to it.
4. Apply a thin layer of cream to the biscuit cake so that its taste does not prevail over other components of the cake.

Simple Biscuit Custard

A cream of milk, eggs and sugar was first prepared by an unknown Italian chef in Tuscany. Later, his recipe was improved at the court of Louis XIV, and in 1837 the custard finally got its modern form thanks to the English chemist Alfred Bird. Today, this amazing delicacy is used as a sauce for biscuit and other cakes, as well as for the preparation of more complex desserts, such as mousses, puddings and souffles.

A gentle, light, simple and tasty custard for biscuit is prepared in the following sequence:

1. Pour 1 liter of milk into a pan with a thick bottom.
2. Add 300 g of granulated sugar immediately.
3. Put the pot on medium heat.
4. Stirring constantly, heat the milk until sugar is completely dissolved.
5. Break 4 eggs into a separate bowl.
6. Sift 120 g of flour to them.
7. Grind the ingredients with a whisk and a fork until smooth.
8. Pour half the volume of hot milk into the egg mixture. It is important that its temperature is not higher than 85 °. Otherwise, the eggs may curl.
9. Mix the egg mass with milk using a whisk or mixer. It is important to achieve a uniform consistency, without lumps.
10. Return the resulting liquid cream to the pan with the remaining milk.
11. On medium heat, constantly working with a whisk, bring the cream to a thick consistency.
12. Remove it from the heat and if necessary strain through a sieve. This should be done only if lumps have formed in the cooking process.
13. Pour the finished cream into a bowl and cover it with cling film close to the surface. If this is not done, then a dense crust forms on top. As it cools, the cream becomes even thicker. Before use, it is recommended to beat with a mixer again.

Whipped cream

Lush creamy mass is often used not only to interlayer cake layers inside, but also to decorate the product from the outside. It’s only at first glance, the cream is simple, but in fact it turns out to be very gentle and light, while keeping its shape perfectly and does not fall off. They can be filled with homemade waffles, straws and baskets, served separately with strawberries or generously greased biscuit cakes.

The simplest cream cream recipe is to follow these steps:

1. A few hours before starting to prepare the cream, it is good to cool the cream in the refrigerator. They should be high fat: not lower than 33%. You can cool not only cream, but also corollas and a bowl. According to experienced housewives, this will give a 100% guarantee that the cream will beat.
2. Pour cold cream (400 ml) into the mixer bowl. Add sugar (3 tbsp.) And vanillin (1 tsp.) Immediately.
3. Beat the ingredients at high speed until you get a fluffy and airy cream that holds very well on the whisk of the mixer and does not fall off. The cream can be used immediately or put in the refrigerator for several hours.

Cream for the cake "Milk Girl"

The unusual name of this cream has a very simple explanation. The fact is that his recipe came to us from Germany, where condensed milk is called Milch Mädchen. Translated into Russian, it means “milk girl”. And since condensed milk is the main ingredient of the cream, for this he received such an interesting name. As for the taste, they are beyond praise, even though the method of its preparation is very simple.

A delicious cream for biscuit can be made in just a few minutes:

1. Pour 1 liter of cream with a fat content of 33% or more into a whipping container of a suitable size. Add 10 g of vanilla sugar or 1 tsp. vanilla essence.
2. Beat the ingredients at medium speed mixer.
3. After about 5 minutes, when the cream begins to thicken, pour condensed milk (250 ml) in a thin stream along the walls of the container.
4. Continue to work with the mixer for another 3-5 minutes, until the mass becomes sufficiently lush. It is important not to refill the cream so that they do not exfoliate. Otherwise, the cream will be spoiled.

Butter cake for biscuit cake

The presented recipe is basic, or basic. Adding additional ingredients (cocoa, colorings, berry puree) to this simplest biscuit cream can make it even tastier. But this will be a completely different recipe. You can use it to fill and decorate baskets, cupcakes, other cakes and, of course, biscuits.

A simple cream at home is prepared as follows:

1. Put 300 g of soft oil in the mixer bowl. It should be at room temperature and still remain elastic when pressed.
2. To butter add 300 g of powdered sugar, previously sifted through a sieve.
3. Beat the ingredients first at low and then at high speed mixer.

Ready cream should turn out snow-white and very magnificent.

Chocolate Coffee Cream

Below is the simplest chocolate biscuit cream recipe. It surprisingly combines a delicate texture and a strong, rich taste and aroma of coffee. Whoever doesn’t like this ingredient in a cream, you can skip it. This will not affect the general impression of him.

So, the recipe for chocolate and coffee cream consists of the following sequential steps:

1. Beat very soft butter (100 g) at room temperature with a mixer for 5 minutes. It should become smooth, uniform and lush.
2. In 2-3 stages, add 50 g of cocoa powder and 110 g of powdered sugar to the oil. At first it may seem that the cream is too thick. But there is no doubt - everything is going as it should.
3. Break dark chocolate (70 g) into pieces, put in a bowl and melt it in the microwave. First, the dishes with chocolate should be heated for 20 seconds. Then its contents need to be mixed, and then heat the bowl again. As a result, chocolate should completely melt.
4. Pour liquid chocolate into the whipped creamy mass and add a teaspoon of instant coffee (optional).
5. Whip the cream for the last time. Transfer it to a pastry bag and refrigerate for at least 30 minutes.

The cream is not fat at all. It does not swim even at room temperature and has a beautiful glossy shine. It can be used not only to lubricate the cake sponge cake inside, but also to decorate the outside.

Mascarpone cream biscuit cream

This is a real lifesaver when guests decided to rush into the house, and there was absolutely nothing to treat them with. There is nothing easier than to quickly prepare a classic biscuit with a simple and tasty mascarpone cream. Even a person barely familiar with cooking can make it.

A step-by-step description of the recipe is as follows:

1. In the mixer container, load all the ingredients for the cream at once. Put cold mascarpone cheese (300 g) in a bowl, pour ice cream of the highest fat content (600 ml), pour sugar (150 g). Add vanilla or essence (a few drops) if desired.
2. Stir the ingredients at low mixer speeds.
3. Gradually increasing speed, beat the mascarpone with cream and sugar until a lush, airy, thick and very tasty cream is obtained.

It turns out so tasty that they can not only grease a biscuit, but also serve separately with pieces of fruit and berries.

Curd cream

It can be used to impregnate almost any cake, including a biscuit. A simple prescription cream is prepared from ordinary cottage cheese. But how delicious and easy it is! And most importantly, such a cream is also useful. So you can safely grease them with biscuit cakes and treat children. To improve the taste of the dessert on the curd layer, it is recommended to lay out pieces of strawberries or other berries.

The recipe is simple to prepare and use the minimum amount of ingredients:

1. Mix high quality soft butter (70 g), vanilla extract (1 tsp) and cottage cheese (300 g).
2. Beat mixture at high mixer speeds. The mass should become lush and uniform.
3. Introduce powdered sugar (140 g) in several steps with a spoon, working at a low mixer speed, that is, literally mix the new ingredient with the rest.

Airy and light curd cream for biscuit cake is ready!

Cream "Ice cream" on sour cream

There are many options for its preparation. Cream with a delicious name “Ice cream” is brewed in milk and sour cream, mascarpone cheese, gelatin and other additional ingredients are added to it. Below will be presented one of the most successful options: the fastest and easiest. Cream for biscuit will turn out gentle, smooth, with a slight acidity. It is stable, does not swim and does not wind in the air. In addition, such a cream cannot be spoiled, it turns out literally for everyone and is ideal for a soft biscuit.

The simplest cream is prepared in several stages:

1. First of all, you need to brew sour cream with the addition of eggs, flour and sugar. Sour cream (350 g) will need fat content of 20% and above. It must be poured into a heat-resistant bowl or a small pan. There, you should add 110 g of sugar and break 1 large egg. Stir the ingredients with a whisk to make the mass homogeneous.
2. Put a bowl with sour cream on top of the pot with boiling water so that the water does not touch the bottom of the first container. Cook the sour cream in steam for 15-20 minutes until it thickens well enough. To check its readiness, you need to draw a whisk on the surface and make sure that deep furrows remain on top.
3. Transfer the thick sour cream into another bowl and tighten it with plastic wrap “into contact”. Wait for complete cooling.
4. Beat butter (120 g), softened under natural conditions, beat with a mixer for 3-4 minutes. One spoonful, add the cooled sour cream custard into it, each time thoroughly whipping the components.
5. Put the finished mass in a sleeve. Send it in the refrigerator for 1 hour to stabilize the cream.

That's all. You can make a cake.