There is an incredible variety of cake recipes, and most importantly, they have a cream in common. Cream for a cake can consist of various components, but it must certainly be sweet, because it is obtained by whipping various ingredients with sugar until a plastic, but dense, uniform mass is formed. As a rule, sugar is used for the cream, but if you take powdered sugar, it will turn out to be more uniform and will be ready much faster. Sometimes sugar syrup is used.
Oil cream is the most common. It is prepared on the basis of butter, and sometimes margarine and sugar. other components may be present depending on the recipe. Very simple to prepare and therefore widespread its variety - cream for condensed milk cake and butter. Depending on which condensed milk is used, the color and taste of the product may vary. These creams are used to make classic cakes.
Butter cream for condensed milk cake:
-300 g butter
can of condensed milk
Soft butter at low speeds is whipped with gradually added condensed milk. You can take boiled condensed milk, one can of 200 g of butter. The cream will be lighter and more delicious.
No less common is cream. It is obtained by whipping very fat cream with sugar, but preferably with icing sugar. As a rule, stabilizers are added to the cream, for example, gelatin or starch - this prevents it from falling prematurely and ensures that the cream will certainly work. The cream is ideal for biscuit cakes, especially with fresh fruits and berries, but they need additional impregnation.
Sour cream for cake can be called a variety of cream - the only difference is that the cream in this case is sour. It is perfect for those who do not like too sugary confectionery, as it has a pleasant acidity. Sour cream should be homemade, otherwise it may not work. Sour cream, unlike cream, perfectly infiltrates cakes.
Creamy or sour cream:
- Cream or sour cream 30% fat and above 500 g
Sugar - 1 cup
Chilled cream or sour cream is whipped at low speeds with a subsequent increase in speed until sugar is completely dissolved and a dense mass is formed.
Protein cream for the cake is obtained by beating egg whites until a dense, uniform consistency is formed. It is great for decorating a cake on top or filling cakes, but not for cake layers. Sometimes starch, gelatin or agar agar is added to the protein cream for the cake. It has a sour taste due to the fact that a few drops of diluted citric acid or lemon juice are added to the proteins so that the proteins rise.
Protein Cream:
-4 protein
-1 cup sugar or powdered sugar
- a few drops of lemon juice
The cooled acidified proteins are beaten until a dense homogeneous mass is obtained, then fine sifted icing sugar or sugar is gradually added to it, and everything is beaten until completely dissolved. Very thick sugar syrup can also be used.
Custard is made on the basis of eggs and milk, and, as the name implies, is cooked. It is suitable for filling and filling and is not used to create jewelry. Ideal for puff and custard products.
Custard:
-1 glass of milk
-150 g sugar
-2 yolk
-1 tbsp. l flour
Grind the yolks with sugar, add flour. Boil milk, cool to 80 ° C and pour into a mixture of yolks and sugar. Stir until smooth, put on fire and cook for about 5 minutes, stirring constantly until thick.
These are the basic recipes, according to which many creams for cakes are prepared, and also a huge number of new recipes are created on their basis. There are also other options for creams, such as banana or yogurt, but they are less common.