Cream is almost the main component of any cake. With its help, you can radically change the overall impression of the dessert, even if the cakes are not too successful. You just need to know which cream is more suitable for a particular cake. Experienced confectioners know that what is combined with dry cakes from "Napoleon" is not suitable for a soft biscuit. This article offers several recipes for the most delicious cream for different cakes and pastries. Each option will be presented with step-by-step cooking instructions.
What is the secret of a delicious cream?
Each recipe for even the simplest cream has certain nuances, without considering which it will be difficult to get the expected result. Below are some secrets of their preparation from experienced confectioners:
- To make the cream perfect, you should remember one unspoken rule: cream should always be cold, butter should be soft, and eggs should be at room temperature. Otherwise, achieving a uniform texture will be very difficult.
- When whipping cream with a mixer, it is recommended to use powdered sugar, since sugar crystals do not always completely dissolve. As a result, even with full adherence to the recipe, the cream will turn out to be tasty, but not so tender.
- All dry ingredients that are added to the cream must be sieved. This rule applies to starch, flour, cocoa powder, and even powdered sugar.
- At the stage of mixing the ingredients in the cream, you can add food coloring or berry puree. This will make dessert not only tasty, but also visually beautiful.
Next, the most delicious recipes for creams for cakes, pastries and cupcakes will be examined in detail.
Perfect custard
The recipe for this cream was specially invented for the famous Napoleon cake. But today it is also used for making more complex desserts: mousse, pudding, souffle. Custard is not only smeared with cake cakes, but also filled with eclairs, profiteroles and tartlets. On its basis, even make ice cream.
The most delicious custard is prepared on yolks, although some housewives add a whole egg to the milk in order to save. This is not a big mistake, although with protein the cream mass is less tender.
The most delicious custard recipe includes the following steps:
- Boil milk (1 l) on a stove or heat it up to a temperature of 90 ° C.
- Separately, in a deep bowl, grind the egg yolks (8 pcs.) With a fork with sugar (400 g) and vanilla (10 g).
- Add 100 g sifted flour and mix. Professional confectioners prefer to use the same amount of corn starch instead of flour.
- Pour some hot milk into the egg mixture. Mix the mass well with a whisk so that it becomes homogeneous, without lumps.
- Pour the resulting cream into the remaining milk.
- Put the saucepan with cream mass on the stove. Boil the cream over low heat, constantly stirring it with a whisk.
- Transfer the hot cream into a clean and dry bowl and cover it with a film close to the surface. Leave on the table until completely cooled, and then apply it to the cake cakes.
The most delicious cream for Napoleon
Perhaps there is no such person who would not try this popular dessert all over the world. When preparing "Napoleon" thin cakes of puff pastry are smeared with a gentle custard. But not all housewives like this option of the famous dessert. In their opinion, custard does not saturate dry puff cakes well enough. As a result, when cut, the cake literally falls apart.
Many confectioners believe that the most delicious cream for Napoleon is butter. It is prepared from the following ingredients:
- butter - 360 grams;
- condensed milk - 600 milliliters.
It is with him that the cakes are well saturated, become soft and tender. Preparing an oil cream is very simple:
- Beat soft butter with a mixer.
- Having reduced speed, pour a little stream of a little condensed milk.
- When the mass becomes homogeneous, add the remaining milk.
- Continue to operate the mixer at low speed until the cream becomes airy and tender.
- Grease them with cakes. To better soak the cake, after assembly leave it on the table for at least 2 hours.
The recipe for a delicious cream of boiled condensed milk
The following cream is definitely not suitable for Napoleon, since it does not impregnate dry puff cakes in any way. But for chocolate or vanilla biscuit and even for honey cake it can be safely used. For such cakes with soft cakes it will be really the most delicious cream. And you need to cook it like this:
- Pour 400 ml of cold cream with a fat content of 35-38% into a high capacity.
- Beat them at high speed mixer until lush peaks. Neither sugar nor powder should be added to cream.
- Prepare chilled boiled condensed milk. Add 3-4 tablespoons of thick brown toffee to the whipped cream.
- Beat the ingredients with a mixer again so that they are connected together.
- Put the finished cream in the refrigerator for at least 1 hour. During this time, it stabilizes and it will be better to keep in shape.
How to cook a delicious cream for honey cake?
The taste of this cake with the delicious aroma of honey has been familiar to many since childhood. For most housewives, it has already become a tradition to smear thin light brown cakes with sour cream. The most delicious honey cake is prepared in this way. Sour cream saturates cakes well, making them soft and juicy.
The cream recipe consists of only three steps:
- Discard at least 800 ml of sour cream with a fat content of 20% on a sieve, having previously covered it with gauze folded in 4 layers. This will get rid of excess serum and increase the fat content of the product up to 30%.
- After 4 hours, transfer the sour cream to a deep bowl. Add to it 1 cup of sugar or powdered sugar.
- Beat the ingredients at high speed mixer for 7-10 minutes.
- Sour cream is ready. It is recommended to cool it before use.
Delicious curd cheese cream
The next cream has a pleasant, delicate texture, but it turns out to be quite stable. It can be used to align the sides and top of the cake, decorate cupcakes, etc. The process of preparing the most delicious cream based on curd cheese consists of the following steps:
- Beat softened butter (115 g) with a mixer with icing sugar (100 g) and vanilla extract (2 tsp). Stir at high speed for 5 minutes.
- Continuing to beat, add 340 g of curd cheese to the creamy mass.
- After another 60 seconds, the cream will be ready.
- At the stage of mixing cottage cheese with butter, you can add puree from fresh or frozen strawberries or raspberries. It will turn out not only tasty, but also bright.
The most delicious cream for biscuit cake
Today, more and more people are trying to monitor their nutrition and when choosing a particular product, they primarily pay attention to its composition. Therefore, cakes with natural whipped cream are in great demand. Subject to technology, the mass is quite dense and can even be used to decorate dessert.
The most delicious cream for biscuit cakes should be prepared as follows:
- Beat the bowl and whisk of the mixer in advance for 15 minutes in the freezer.
- Cool cream with a fat content of at least 33% for at least 8 hours.
- Pour the cream into a bowl that has been previously chilled in the freezer. Beat them for 5 minutes at medium speed.
- Add 70 g of powdered sugar. Beat the cream for another 3 minutes. It can be used immediately for interlayer cakes or placed in the refrigerator for a while.
Caramel Sponge Cream
Not all housewives undertake to make caramel at home. But this is nothing complicated. You just need to have the “right” dishes on hand: a stewpan or a small pan with a thick bottom. To prepare such a caramel cream, you will need the simplest ingredients:
- granulated sugar - 200 g;
- cream with a fat content of 35% - 200 ml;
- butter - 150 g;
- vanillin - 10 g.
Oil must be removed from the refrigerator in advance to make it soft. Cream can not be cooled - in this recipe they will not have to be whipped.
You need to prepare the most delicious cream with caramel in the following sequence:
- Pour sugar into a stewpan and put it on the stove.
- Melt granulated sugar over medium heat. As it warms up, it will begin to caramelize and acquire a brown tint.
- Heat the cream in the microwave for 90 seconds. Pour them into the sugar mass immediately and mix. Cook the caramel sauce until thickened, remove from heat and pour into a cold container.
- Beat butter until fluffy. Add cold caramel to it. Beat until the cream is homogeneous. It can be used immediately or stored in a refrigerator for a maximum of 3 days.
Amazing tiramisu cream
This cream can be used not only for the preparation of the most famous Italian cake, but also serve it as an independent dessert. The recipe for its preparation includes the following sequence of actions:
- Wash chicken eggs (2 pcs.) Well with soda and divide them into proteins and yolks.
- Whip cream of 33% fat (170 ml) into a lush mass.
- Beat the whites with a mixer with a pinch of salt.
- Beat the yolks with powdered sugar (2 tbsp. L.) Until they turn white.
- Put mascarpone cheese (250 g) in a deep bowl, add cream and yolk mass. Mix.
- Carefully inject whipped proteins into the cream. Stir with a spatula.
- Put the cream in a beautiful dish and cool if it is planned to serve as a separate dessert.
Protein cream for eclairs and cake decorating
A very thick, dense and amazingly delicious cream that holds its shape well can be prepared according to the following recipe. It is ideal for filling profiteroles and decorating cupcakes, cakes and pastries. The secret to making such a cream is very simple - you need to beat the whites in a water bath. In general, cooking consists of only a few actions:
- Immediately “build” a water bath on the stove: put a pot of hot water on the bottom and a deep bowl on top. Add 2 protein and 120 g of sugar to it.
- Stir the ingredients in a bowl with a fork.
- At high power mixer, beat the protein mass to a magnificent state. The mass should turn out to be thick, dense, hold tight on an inverted tablespoon.
The same cream can be used for making meringues. To do this, with the help of a pastry bag with a nozzle, you need to deposit the protein mass on a baking sheet covered with parchment. Bake meringues at a temperature of 100 ° C for 1.5 hours, after which leave the cakes in a warm oven until completely cooled.
The most delicious chocolate cream cake
The recipe for the following cream is very simple:
- Beat at room temperature oil (120 g) with a mixer until airy.
- Add 1 egg to it.
- Sieve powdered sugar (150 g) into the oil mixture. Stir with a spatula.
- Combine cocoa powder (15 g) with ice water (15 ml) and vanilla extract (1 tsp).
- Introduce the chocolate mixture into the main oil cream. Stir again to make the mass homogeneous.
This cream is the most delicious for a cake of white or chocolate biscuit cakes. It can also be used to decorate muffins, cupcakes and cupcakes.