Properly and deliciously prepared cream for biscuits can turn your homemade cake into a whole pastry masterpiece, making the sweet feast unforgettable for your household or guests. There are many different options for making butter and sugar cream. In this article, we will consider the most delicious of them.
Cooking rules
Before you begin to prepare a cream from butter and sugar, you need to familiarize yourself with the basic rules for preparing this mixture. First of all, you should take care of the availability of the necessary ingredients at home. You must also adhere to all the instructions that are listed in the recipe. Pay attention to the main points that you need to consider when making such a cream from butter and sugar:
- The consistency of the finished biscuit cream should be moderately thick so that it sticks well on the cake.
- To make the texture of the mixture more airy and tender, it must be whipped with a whisk or mixer.
- Any cream made from butter and sugar can be supplemented with other ingredients and flavorings to your taste.
Custard Classic Cream
One of the most light, unobtrusive and gentle is considered custard. It is prepared on the basis of milk and well impregnates and moisturizes cakes, giving the biscuit cake with cream an amazing aroma and taste. Please note that this mixture can also be used to prepare eclairs.
Ingredients
So, what will be needed to make this delicious treat? If you want to make a sponge cake with cream based on milk, sugar and butter, then you need to take care of the presence of the following products at home:
- 1 liter of whole milk;
- 300 g of granulated sugar;
- four chicken eggs;
- 120 g of wheat flour;
- 20 g butter;
- 10 g of vanillin.
Cooking
So, let's proceed to the description of the preparation of a delicious cream. Milk must be heated to a boil, and then dissolved in a liquid 300 g of granulated sugar. Eggs should be mixed with flour. About 2 ladles of whole milk should be added to the egg mixture, then stir it and pour into a common container. How to whip a cream of butter? It is best to use a mixer for these purposes to make the mixture more airy.
Further, the contents should be heated with continuous stirring until the composition thickens. After that, add the butter, transfer the cream into a bowl, pour in the vanillin, mix everything well again and allow to cool under the film. Cream of butter and sugar with the addition of milk is ready. You can use the mixture to lubricate the cake.
Curd cream
What other recipes for making butter and sugar biscuit cream exist? Many people prefer to use cottage cheese for making cakes. At the same time, cooking them is not difficult. You can also make such an air cream with fruit slices, berries or dried fruits. In this case, the cottage cheese will be used, which must be ground beforehand using a fine sieve or crushed using a blender until small grains disappear and the composition acquires a soft and soft texture.
Essential Products and Preparation Description
To prepare this delicious curd cream you will need:
- one glass of powdered sugar;
- 400 g of cottage cheese;
- 200 g butter;
- flavors to taste.
First of all, it is necessary to prepare the cottage cheese, as described above. It is necessary to achieve uniformity of mass. After this, you need to beat the butter with a sugar blender. This is done for 5 minutes, after which flavor is added.
Then, prepared cottage cheese is poured in portions. A delicious biscuit cream is whipped until the mixture acquires a uniform consistency.
Butter cream
If you want to soak biscuit cakes, then you can use cream as a cream. Prescription yolks make the structure of delicacies more tender, and syrup gives a pleasant sweetness and density. The determining moment will be the preparation of the syrup, the readiness of which can be determined using a thermometer or a sample in water on a soft ball.
Essential Products and Cooking Process
The recipe involves the use of the following ingredients:
- 250 g butter;
- three yolks;
- one packet of vanillin;
- 150 g of granulated sugar;
- 6 tablespoons of purified water.
First of all, it is necessary to prepare syrup from granulated sugar and water. To do this, the mass warms up to a temperature of 120 degrees, after which the stove turns off. Separately, beat the yolks, the finished hot caramel should continue to beat until cool, adding a bag of vanilla sugar. In conclusion, you need to add soft butter to the ingredients. Beat with a mixer the butter with sugar and also with the yolks until a homogeneous consistency is obtained.
Banana cream
Very quickly you can prepare a delicious cream for biscuit using bananas. This mixture gives any pastry an incredible aroma, as well as an amazing taste.
In order for the mass to keep its shape perfectly, immature bananas with a denser pulp should be used to prepare the cream. And butter before cooking the cream must be taken out of the refrigerator for a while so that it becomes soft, but does not melt.
To maintain a pleasant light shade of the cream, it is better to sprinkle the banana flesh with lemon juice. He is also able to soften the sweetness of the cream, giving it the missing acidity.
Cream Ingredients
To prepare this delicacy, you do not need any products that you have to go to the end of the city. It is only necessary to take care of the availability of the following ingredients:
- 2 glasses of banana puree;
- 200 g butter;
- 2 teaspoons of vanilla sugar;
- 2 teaspoons of lemon juice;
- 4 cups icing sugar.
How to cook?
As you already understood, you need to make banana puree. This will require so much fruit to get 2 cups of softened bananas. Then the butter must be whipped with two glasses of powdered sugar. This should be done for 5 minutes. Next, lemon juice is added to the banana pulp, after which the ingredients are whipped with a blender.
In conclusion, the oil mixture is mixed with banana puree, and the remaining powdered sugar is added to them. All the ingredients are thoroughly whipped again, after which the cream can be used for its intended purpose.
Strawberry cream with chocolate
The recipe for this cream uses white chocolate, as well as strawberries. The mixture is very unusual, but very tasty. It can be used not only for greasing cakes, but also as a separate dish, which can be served with pancakes, pancakes, pancakes. So, let's start considering the recipe.
Essential Foods and Strawberry Cream
To make this strawberry cream with white chocolate you will need:
- 200 g of powdered sugar;
- 200 g butter;
- 200 g of white chocolate;
- 100 g of fresh strawberries.
First of all, strawberries need to be cut into small pieces, then put in a stewpan, and allowed. Keep on fire until all liquid has completely evaporated. After this, the stewpan must be removed from the heat, cool the strawberries.
White chocolate must be broken into pieces, and then melt in a water bath, while stirring occasionally. Next - remove from heat and remove to the side so that it cools down.
Please note: while the chocolate melts in a water bath, you can remove the butter from the refrigerator to make it softer. Beat softened butter with sugar with a mixer until a lush consistency. This must be done for 5-10 minutes.
Then cooled melted chocolate is added to the mixture, all the ingredients are thoroughly mixed again. In conclusion, you need to add strawberries to the products, beat with a blender. The cream is ready to use.
Cream "Charlotte"
This cream can be called universal, it can be used both for sponge cake and for other desserts. In addition, the mixture holds its shape well, so you can use it to create flowers and other decorations.
Cream composition
The main ingredients of this French cream are butter and milk-egg syrup. This will require:
- 300 g of butter, the fat content of which should be at least 73%;
- 180 ml of milk;
- one chicken egg;
- 3 g of vanillin;
- 240 g of granulated sugar;
- 20 ml of cognac (optional).
Cooking french cream
The oil must first be removed from the refrigerator so that it is at room temperature. The egg is ground with sugar and vanilla, after which milk is added to them. The container with the mixture must be put on fire and brought to a boil, stirring constantly. Boil the syrup for 5 minutes before thickening it.
Then the mixture was brought to room temperature. Periodically, the cream must be mixed so that it does not form a crust. For convenience, you can cover the container with cling film.
Soft butter is whipped with a mixer to make it fluffy. During the process, the cooled syrup is added in small portions. You can also add cognac. So, the French cream for the cake is ready.