An ideal decoration for a festive biscuit cake is whipped cream. And for layering cakes, the best option, perhaps, is not found. Delicate taste, airy texture and a pleasant creamy aroma - this is not a cream, but a true pleasure. Only for beginning confectioners, it’s not always possible to whip cream in a lush mass at home. But he must keep his shape well and not fall. We will talk about how to learn to whip cream for cream biscuit cake from cream in our article.
The secrets of making the perfect cream
For experienced confectioners, whipping cream to lush peaks is not a problem. The mass they get is dense, holds well on a spoon and does not fall (pictured). Cream cream cake they recommend to cook only with strict observance of the following rules:
- To prepare the cream, not all cream is suitable, but only with a high fat content of 33 to 38%. On the packaging of such a product there is a special inscription “for whipping”.
- Cream creams should be chilled. To do this, before whipping the cream, you need to put it in the freezer for 10-15 minutes or always store it in the refrigerator. And it’s better to cool the bowl with the whisk before whipping.
- If the cream exfoliates during whipping and turns into oil, you do not need to think that the product is spoiled and immediately throw it away. It is enough to add a couple more tablespoons of cold cream to such a cream and beat it with a mixer again. The mass will again become smooth and uniform.
- If the cream does not hold well and still falls off the spoon, then the cream is not whipped well enough. To fix the situation, you need to work a little more with a mixer.
- Powerful combines that do not turn cream into oil in a matter of minutes are not suitable for whipping cream. A 350 W mixer operating at medium speed will be more than enough.
Classic cream cream and powder
To prepare a natural, delicate and magnificent cream you will need the following ingredients:
- cream with a fat content of 33% - 500 ml;
- icing sugar - 100 g;
- vanilla extract - ½ tsp
The last ingredient is added as desired.
A whipped cream cream recipe consists of the following steps:
- Cool the bowl and whisk from the hand blender. It is important that the dishes are dry and clean.
- Pour cold cream into a whipping bowl.
- At a low mixer speed, whip the cream until soft peaks. This will take about 4 minutes. While beating, keep the bowl tilted, completely immersing the whisks in the cream.
- As soon as the mass begins to thicken, pour in powdered sugar in parts. It is advisable to sift it in advance to break all the lumps present in it.
- Mixer speed slightly increase and continue to whip the cream for another 5 minutes. Add vanilla extract. In total, it will take 9-10 minutes to cook it.
Cream of curd cheese and cream
The following cream is suitable for spreading cakes, and for decorating desserts. It has a pleasant creamy-curd taste and holds volume perfectly. Below is an instruction on how to prepare such a cream for a cake:
- According to the recipe, cream (500 ml) should be chilled in advance in the refrigerator or freezer. Pour them into a bowl and begin to beat with a mixer.
- After 7-8 minutes, add sugar or powder into a still not too thick mass (4 tbsp. L.). Continue the whipping process until the cream is thick enough.
- Literally add a tablespoon of curd cheese (250 g) to the lush mass. Beat the cream for the last time at low speeds of the mixer. It can be used immediately or temporarily removed in the refrigerator, after tightening the dishes with cling film.
Cream and Mascarpone Cream Recipe
The taste of the next cream resembles a soft creamy ice cream. It literally melts in your mouth. Such a cream can easily be used to grease cake sponge cake and it will turn out no worse than products from professional pastry shops. And cooking it is very simple:
- Take chilled cream (250 ml) with a fat content of at least 33%. It is worth noting that others simply will not break up - do not waste time experimenting.
- Mascarpone (450 g) put in the refrigerator for at least 4 hours. But it will be even better if you prepare it in the evening.
- Pour all the cream into a deep bowl, add cream cheese and powdered sugar (90 g).
- Beat cream for cream cake and mascarpone until it thickens, and distinct furrows remain from the corners. The main thing is not to overdo it so that the oil does not work out. Once the mass is thick enough, turn off the mixer.
Simple cream of cream and cottage cheese
The following recipe can also be called quite economical. But the result is simply amazing and great for lubricating cake sponge cake.
Cream of cream and cottage cheese is prepared as follows:
- All products are well cooled in advance.
- Grind cottage cheese of any fat content (600 g) through a sieve or beat in a blender. The mass should be smooth, uniform and without lumps.
- Pour 300 ml of high fat cream into a bowl of cottage cheese.
- Beat the ingredients at high speeds for 3-4 minutes.
- Gently inject sugar and vanillin into the lush cream. Beat the mixture again for a minute.
- If desired, add pieces of fresh or canned fruit to the cream, or you can immediately use it for its intended purpose. Store in the refrigerator for no more than three days.
Cream of cream and condensed milk for cake
There are two options for making such a cream:
- From ordinary condensed milk. For cream use only chilled products. First, whip the cream at a high speed mixer (350 ml). After 5 minutes, add powdered sugar (50 g) into the resulting thick mass, and after 2 minutes add cold condensed milk (380 ml) in a thin stream. A couple more turns of the mixer and a thick cream will be ready.
- From boiled condensed milk. To decorate the cake, the cream recipe with cream, which is presented above, is not entirely suitable. They are better off lubricating biscuit or dry shortbread cakes. But the cream of boiled condensed milk with cream holds its shape better. To prepare it, you just need to combine the cooled ingredients and beat them with a mixer, gradually increasing the speed from minimum to maximum. Fatty homemade cream (400 ml) and 200 g of boiled condensed milk are more suitable for such a cream.
Cream gelatin cream for cake decorating
The next cream cream keeps its shape so well that it can be served as an independent dessert as well. For decorating cakes, pastries and other flour confectionery products, it fits perfectly. And in order to cook it, you should follow this procedure:
- Using a mixer, beat 430 ml of high-fat cream with sugar (2 tbsp.) And vanilla (1 tsp.).
- Soak gelatin in plates (2 pcs.) In a small amount of water for 5 minutes.
- Heat the remaining 70 ml of cream to make them hot, but not boiling.
- Remove the soaked gelatin from the water, squeeze and combine with hot cream. Mix well. As a result, gelatin should completely dissolve in cream. Cool the resulting mass at room temperature.
- At low mixer speeds, pour the dissolved gelatin into the whipped cream with a thin stream. Gradually increasing the speed, bring the cream to the desired state.
Cream strawberry cream with pieces of berries
The following recipe can be called universal. Using it, you can make cream for biscuit cake from cream or an independent dessert. In any case, it will turn out very tasty and even useful. Step by step, the cooking process looks like this:
- Pour gelatin (20 g) with cold water (120 ml) and leave it on the table for 30 minutes. After half an hour, dissolve it in a water bath and cool.
- Rinse strawberries (800 g) under running water. Finely chop the third part of the berries. Grate the remaining strawberries in mashed potatoes with sugar (180 g).
- Pour 300 ml of natural yogurt and dissolved gelatin into the berry mass. Mix.
- Beat half a liter of cream until fluffy. Transfer pieces of chopped berries into the air mass and mix gently with a spatula.
- Introduce the cream into the berry puree with natural yogurt and gelatin. Stir and cool.
The cream prepared according to this recipe has a refreshing taste with a pleasant acidity. When using it to interlayer cakes, the latter can not be soaked previously.