Which cream is better for sponge cake? The filling of this dessert should be soft and well whipped. A properly prepared cream serves not only to soak the dessert, but also to decorate it. There are many recipes for fillers for biscuit products, and you can choose any of them.
Homemade cakes can never be compared with those produced industrially. Freshly baked cakes soaked in their own recipe always look more appetizing. Which cream is best for sponge cake? The choice is yours. Below are the most interesting options.
Classic creamy
This is one of the most common options. When people think which cream is best for a biscuit cake, most often the choice is precisely on such a recipe. This filler is made by whipping butter with sugar and other ingredients.
This is the fastest and easiest cream to prepare. In addition, it can be used as a decoration for a cake and to create details such as roses and curly edges. However, it has a very high fat content, which not everyone likes. To cook it, you will need:
- a glass of unsalted butter (room temperature);
- 4 cups icing sugar;
- 2 tsp vanilla extract;
- 4 tbsp. l whole milk;
- a pinch of salt.
How to cook it?
This is the most common cream for biscuit cake at home. To cook it, place the oil in a deep bowl and use a mixer to beat at medium speed until splendid, 1-2 minutes. Add half the icing sugar and mix at lower speeds. Put the remaining powder and beat until smooth. Add vanilla, milk and salt. Mix until smooth.
Variations of this filler
If you think which cream is better to use for a biscuit cake to make it beautiful and tasty, you can complement the classic creamy version. For example, add half a cup of cocoa powder to it at the last stage of preparation.
Another interesting version is the addition of chocolate chip cookies and peppermint extract. Crush the confectionery at the last stage of cooking the cream and beat until smooth. At the same whipping stage, add a few drops of mint extract. Optionally, add a light green food coloring.
As other original fillers, you can use a little instant coffee, candy crumbs or candied fruits. In addition, the cream can be tinted in any color using food coloring (in this case, it is better to use gel options, since they are easier to mix with the rest of the components during whipping).
Cheese (cottage cheese) option
Which cream is better to use for sponge cake to get a delicate taste? The combination of cream cheese with butter and sugar will give you just that texture. Initially, this cream was popular for red velvet cake, but today it is used in many desserts. It can be used as a filler, as well as a decoration. At the same time, the cream for the biscuit cake (see photo below) turns out to be rather soft, so it quickly begins to melt and lose its shape when warm. To cook it, you will need:
- 1.5 kg of cream cheese (mascarpone or the like);
- 1 kg unsalted butter;
- 500 grams of powdered sugar;
- 1 tbsp. l vanilla extract.
Cooking Cheese Filler
Make sure all ingredients are stored at room temperature before mixing. In a deep bowl, beat the cheese with a mixer until splendid. Add the butter and continue whisking until a homogeneous air mass is formed. Put the icing sugar and vanilla extract and mix with a mixer at low speed. Once these components dissolve, increase the speed of whipping and create a lush cream.
Condensed milk option
It is also one of the most common cake creams. The addition of condensed milk makes this one of the most delicious filling for desserts. In addition, its preparation does not require any experience and pastry skills. To make it, you will need the following:
- a glass of unsalted butter, stored at room temperature;
- condensed milk with sugar - 1 can of standard room temperature;
- 1 tsp vanilla extract or vanilla emulsion.
How to make this cream for biscuit cake: recipe with photo
In a deep bowl, beat the butter at room temperature, stopping to clean the lumps from the bottom and walls of the container. Beat until it tripled in volume and becomes light and airy. It takes about 5-7 minutes.
Add a teaspoon of vanilla extract or emulsion to the whipped oil. Then pour the condensed milk into three stages, whipping for 5-10 seconds after each addition. Do not forget to clean the walls and bottom of the container after each infusion of condensed milk. Continue mixing until the mass is completely homogeneous.
Protein Options
What cream is best for a biscuit cake so that the dessert is not too greasy? Usually, egg white recipes are used for this, which beats to great puffiness. There are several varieties of protein cream, but the methods for their preparation differ slightly.
Classic protein
This is a very delicious cream for biscuit cake, which you can easily make yourself. To do this, egg whites and sugar are cooked under the influence of steam, and then whipped with butter and flavorings. The result is a gentle and lush mass that literally melts in the tongue. This cream can be used both for impregnation and for creating decorations on the surface of the dessert. To make it, you will need the following:
- 5 large egg whites (total weight 150 grams);
- 1 1/4 cup (250 grams) of granulated sugar;
- 340 grams of unsalted butter stored at room temperature;
- 2 tsp pure vanilla extract;
- 1/4 tsp fine salt.
Cooking classic protein filler
Wipe a deep bowl with a paper towel and lemon juice or vinegar to remove traces of fat. Place this container in a pot of boiling water, making sure that its bottom does not touch the water. Add egg whites and sugar and heat, stirring constantly. Make sure that the temperature of the mixture does not rise above 60 ° C. In this case, the sugar should completely dissolve. Remove the container from the steam bath and begin to beat with a mixer until a thick, dense mass is obtained. It will take quite a while, 7-10 minutes.
After that, start adding small pieces of softened butter, one at a time. Continue whisking until you reach a smooth silky texture. If the cream turns out to be too liquid, cool it for 15 minutes, then continue to whisk until the desired consistency. Add vanilla and salt and mix with a mixer at low speed.
Italian protein option
Which cream is best for a biscuit cake if you want to be original? This Italian meringue-based filler has a slightly unusual cooking process. First of all, a very thick syrup is made from sugar and water, which, when warm, is poured into whipped proteins.
The result is a very gentle mass that does not begin to melt and fall quickly, unlike many other options. Cream for biscuit cakes keeps its shape perfectly. This is due to the fact that sugar is processed at a high temperature. The complexity of this recipe lies in the fact that it is necessary to accurately calculate the time of adding hot syrup to proteins. As a result, an error may be made, and the cooking process will have to be started anew. To prepare this cream, you will need:
- a glass of granulated fine sugar;
- half a glass of water;
- 4 egg whites at room temperature;
- 1/2 tsp citric acid.
Cooking Italian Cream
Combine sugar and water in a small saucepan. Heat the mixture over low heat, stirring it constantly and touching the walls of the pan with a spoon to avoid sugar crystallization. Heat to a boil.
While the sugar mixture is heating, mix the egg whites and citric acid in a deep bowl. Beat with a mixer at medium speed until soft peaks form. This should take less than five minutes (watch the hot sugar mixture on the stove during this process!).
As soon as the syrup begins to boil, carefully monitor its temperature. As soon as it rises to 114 degrees, remove it from the fire. Wait a few minutes until the bubbles disappear from the surface. Start the mixer again at the lowest speed. Pour sugar syrup into the proteins in a very slow but continuous stream.
Once everything is added, increase the speed of the mixer to high and beat the mixture until it becomes dense and stable.
Egg Option (Charlotte)
Which cream is best for a sponge cake, so as not to use additional impregnation? For this, you can use the yolk version of the filler. It is prepared in the same way as Italian protein cream, but instead of proteins, the yolks are whipped in it. The result is a silky delicate mass that perfectly permeates the porous dough. However, this cream turns out to be quite liquid, so it cannot be used to decorate the product. To do it, you need the following:
- 6 egg yolks stored at room temperature;
- a glass of granulated sugar;
- a quarter glass of water;
- 450 grams of unsalted butter;
- 2 tsp vanilla extract, or paste, or other flavoring to your taste;
- 1/4 tsp table salt.
Cooking yolk cream
This recipe for a delicious biscuit cake cream is easy. Cut the butter into pieces and leave to soften at room temperature.
Place six egg yolks (room temperature) in a deep bowl. Beat at medium speed until the yolks are thick and pale. It takes about five minutes.
Meanwhile, put sugar and water in a pan and heat over high heat until the candy thermometer registers 115 ° C. If you do not have a thermometer, use the following check. Take a little sugar syrup, throw it in cold water. If it immediately forms a soft ball that is flattened in the hand, the mass is ready.
Once water and sugar reach 115 ° C, reduce the speed of the mixer and pour the syrup over the yolks very slowly. After that, increase the whipping speed to medium and continue mixing until the bowl is warm to the touch. This may take 10 to 15 minutes. Do not proceed to the next step until the bowl has cooled. Then add the vanilla extract or paste (or other flavor of your choice) as well as the salt. Whisk lightly.
Turn on the mixer at medium speed and start adding slices of softened butter to the yolks, whisk until completely homogeneous. This may take up to 5 minutes. Then increase the speed of the mixer to maximum and beat the egg cream in the last two minutes.
Creamy custard option
What cream is better to soak a biscuit cake? It is best to take as a basis a classic custard with the addition of butter. It turns out to be very soft and gentle, and when it is used, additional impregnation is not needed. Due to its softness, it cannot be used to decorate dessert. In total you will need:
- ¾ cups of whole milk (a low-fat product is not recommended);
- half a glass of granulated sugar;
- 3 large yolks stored at room temperature;
- 1 tbsp. l corn starch;
- 1 tsp vanilla extract;
- 1/8 tsp salts;
- 240 grams of unsalted butter, softened.
Cooking custard option
Combine milk and a quarter cup of granulated sugar in a medium-sized pan with a thick bottom. Set aside.
In a separate medium container, beat the remaining sugar, egg yolks, corn starch, vanilla extract, and salt. Beat vigorously until the mixture is smooth and slightly foamy. Set aside.
In a saucepan, heat the mixture of sugar and milk over low heat, stirring frequently to prevent burning and help dissolve the sugar. Bring to a boil, then remove from heat. Pour about 1/3 of the hot milk with sugar into the whipped yolks, stirring constantly. This will avoid the formation of lumps. Beat vigorously to combine the ingredients. Slowly add the remaining milk mixture, whisking all the time. The resulting mass will be quite liquid.
Pour everything back into the same pan, put it back on medium heat, stirring constantly, until the mixture becomes thick. At the first sign of blistering, remove the container from the fire.
Transfer custard into a bowl (if necessary, strain it through a fine-mesh sieve) and immediately cover with cling film, pressing it directly to the surface of the cream to prevent crusting. Put the mixture in the refrigerator, let it cool completely. This may take up to 2 hours. Take your time with this step - this is the key to achieving a smooth texture for this simple biscuit cake cream.
Once it has cooled completely, it is time to finish cooking it. Using a mixer, beat the butter until light and lush, 2-3 minutes at high speed. Add custard to it and continue mixing at high speeds until the mass is smooth and uniform, from three to five minutes. Use this cream immediately for biscuit cake (it is very important to prevent it from heating).