Any experienced pastry chef knows that the secret of a delicious cake lies not only in correctly baked cakes, but also in a well-chosen cream. It can be sour cream, protein, custard, creamy, butter and even curd. Each of them is distinguished by excellent taste and ease of preparation. In today's material, different recipes for cream without milk are collected.
With protein and lemon juice
This thick sweet impregnation goes well with puff cakes. It differs by its extremely simple composition and light citrus aroma. To cook it, you will need:
- 30 ml of settled water.
- 2 egg whites.
- 5 tbsp. l regular sugar.
- 1 tsp lemon juice.
It’s better to start cooking custard for a cake without milk with syrup. To create it, sugar is poured into a pot of water and sent to the stove. All this is cooked until cooked, and then, without cooling, combined with whipped into a dense foam proteins and lemon juice. The resulting mass is intensively treated with a mixer and used as intended.
With cream and pineapple
This gentle cream cake without milk and butter will be a great addition to airy biscuit cakes. It turns out to be very light and fragrant, but not subject to long-term storage. To cook it at home, you will need:
- 1 cup fat cream.
- 1 tsp gelatin.
- 2 tbsp. l sweet powder.
- 6 tbsp. l chopped pineapple.
- Water and vanillin.
The whole process of preparing cream for a biscuit cake without milk can be divided into several simple steps. It is advisable to start working with the ingredients with gelatin. It is dissolved in a small volume of water and left to swell. The resulting mass is dissolved in a steam bath and cooled. The cooled liquid is poured into a cream in a thin stream, whipped with vanilla and sweet powder. At the final stage, the completely finished cream is supplemented with chopped pineapples and carefully mixed.
With sour cream and cocoa
This rich cream for milk-free cake is harmoniously combined with chocolate cakes and fans of such desserts will surely like it. To make it yourself at home, you will need:
- 1 cup oily sour cream.
- 1 tbsp. l unsweetened cocoa powder.
- 2 tbsp. l powdered sugar.
- Vanillin.
Sour cream is previously kept in the refrigerator, and then intensively beat, gradually adding powdered sugar. The resulting mass is flavored with vanilla, tinted cocoa and carefully mixed with a regular whisk. Ready cream is immediately used for its intended purpose.
With condensed milk and butter
This sweet cream cake without milk is harmoniously combined with different types of cakes and can be stored in the refrigerator for some time. To cook it, you will need:
- 250 g unsalted butter.
- 10 tbsp. l raw condensed milk.
- 1 lemon.
First you should do oil. It is freed from factory packaging, put in a saucepan and melted over low heat. When it becomes almost liquid it is thoroughly whipped with a whisk, gradually adding condensed milk. At the final stage, the almost finished cream is supplemented with citrus juice and chopped zest. All this is carefully mixed and used for its intended purpose.
With sour cream and butter
This thick custard for cake without milk perfectly retains its shape and can be used to decorate confectionery. To cook it yourself, you will need:
- 300 g of fat sour cream.
- 150 g of regular sugar.
- 1 pack of butter.
- 1 egg
- 1 tbsp. l baking flour.
- Vanillin.
The egg is ground with sugar and heated over moderate heat. As soon as the mass begins to boil, it is supplemented with flour and continues to languish on the stove, without being lazy to stir constantly. After about five minutes, vanillin and sour cream are added to the total capacity. All this is brought back to a boil, removed from the burner and whisked vigorously. The resulting mass is cooled, supplemented with soft oil, and again treated with a mixer. Before use, the cream is kept in the refrigerator for a short time.
With flour and water
This recipe will probably come in handy for those who want to cook something delicious for tea without milk at hand. Cream for the cake, made on the basis of ordinary water, turns out to be very lush and successfully combines with puff cakes. To whip it at home, you will need:
- 1 pack of oil.
- 1 cup of settled water.
- 1 cup white sugar.
- 2 tbsp. l ordinary flour.
- Vanillin.
Sugar is dissolved in half of the available water and sent to the fire. Heated syrup is supplemented with flour diluted in the remainder of the liquid, and boiled until thickened. The resulting sour cream-like mass is flavored with vanilla, cooled, combined with softened whipped oil and treated with a mixer.
With yogurt and cream
Those who are interested in how to prepare a cream for a cake without milk and sour cream should pay attention to another interesting and very simple option. To make such a layer, you will need:
- 600 g of natural yogurt.
- 500 ml of heavy cream.
- 90 g of regular sugar.
- 10 g of gelatin.
- ½ tsp citric acid.
- Water.
First you need to process the gelatin. It is dissolved in a small volume of water and left to swell. After some time, it is heated, not bringing to a boil. Cool slightly and pour in a thin stream into a bowl, in which there is already whipped cream, supplemented with yogurt, sugar and citric acid. All this is intensively mixed and applied to pre-baked cakes.
With cottage cheese
Those who love creams for cakes made on the basis of sour milk should not lose sight of another simple recipe. The layer prepared on it perfectly complements different types of cakes and gives them additional tenderness. To personally verify this, you will need:
- 500 g low-fat cottage cheese.
- 2 yolks.
- 2 tbsp. l Sahara.
- ½ pack of butter.
- ½ tsp soda.
First you need to process the cottage cheese. It is ground through a sieve and combined with soft oil. All this is mixed with yolks and soda, and then left for a couple of hours at room temperature. After the designated time, the resulting mass is heated in a water bath, sweetened and boiled until thickened. The finished cream is completely cooled and cleaned for twelve hours in the refrigerator.
With starch and sour cream
This unusual custard can easily compete with the classic counterpart. To cook it yourself at home, you will need:
- 200 g of fat sour cream.
- 100 g of regular sugar.
- 20 g of potato starch.
- 2 eggs.
- ¾ packaging butter.
- Vanillin.
The eggs are carefully ground with sugar, and then supplemented with starch and sour cream. All is well mixed and sent to a water bath. The resulting mass is heated until thickened, cooled and combined with whipped butter.
With honey
The recipe below will not go unnoticed by those who want to figure out how to make a cream for a cake without milk so that it turns out not only tasty, but also useful. To recreate it, you will need:
- 500 g of fat sour cream.
- 300 g of crude condensed milk.
- 1 tbsp. l liquid honey.
- ½ pack of butter.
Condensed milk is combined with natural liquid honey and slightly shaken. The resulting mass is supplemented with softened oil and sent to the stove. All this is cooked within five minutes. After the specified time, the yellowed mixture is completely cooled, combined with sour cream and intensively treated with a mixer.
With liquor and margarine
This fragrant sour cream-like cream combines well with biscuit and honey cakes. To cook it, you will need:
- 200 g creamy margarine.
- 100 g of crude condensed milk.
- 2 egg yolks.
- 2 tsp liquor.
Softened margarine is combined with condensed milk and whisked intensively, adding raw yolks little by little. At the next stage, all this is supplemented with liquor and re-processed with a mixer. Ready cream is immediately used to smear cakes.
With chocolate
This delicious, rich cream is ideal for greasing lean baking. To prepare it, you will need:
- 300 g of regular sugar.
- 300 ml of settled water.
- 100 g of unsweetened cocoa powder.
- 50 g of natural chocolate.
- 1 tsp potato starch.
First you need to do chocolate. It is freed from the factory wrapper, broken into pieces and combined with starch, sugar and cocoa. All this is poured with warm water, mixed and cooked over low heat for ten minutes. After the specified time, the finished cream is removed from the stove, cooled and used to lubricate the cakes.
With semolina
This original cream is perfect for making biscuit cakes with fruits. To make it in your own kitchen, you will need:
- 1 cup fresh berry juice.
- 2 tbsp. l Sahara.
- 1 tbsp. l semolina.
All ingredients are simply combined, boiled until thickened, cooled and whipped vigorously with a mixer.