Cream is what helps to turn ordinary pastries into a true masterpiece of confectionery art. Various recipes for cream for cakes will allow each housewife to create a unique, delicate, melting cake in her mouth to her taste. After all, replacing one cream for a cake with another, you radically change the taste of baking.
Cream cake recipes traditionally include eggs, milk or cream, butter , sugar and other ingredients (depending on the recipe). It should be remembered that the products for the cream should be exclusively fresh and of good quality.
We offer you cream recipes for cakes.
Cream with condensed milk
- butter (200 grams);
- 100 grams of condensed milk;
- 2 yolks;
- vanillin.
Cooking:
Soften and whip the butter with the mixer along with the condensed milk . In the resulting mass, without stopping the whipping, add the yolks and vanillin.
This cream is suitable for biscuit cakes, Napoleon cake, baskets and nuts.
Banana Cake Cream
- 2 bananas;
- lemon juice (2 teaspoons);
- milk (400 grams);
- gelatin (16 grams);
- sugar (80 grams);
- egg yolks (4 pieces) and squirrels (4 pieces);
- vanillin;
- ground walnuts (50 grams);
- cream (100 ml).
Cooking:
Peel the bananas, mash them with a fork until a mass is uniform in consistency and pour over lemon juice. Soak the gelatin. In a separate container, mix granulated sugar, milk and vanilla. Boil it. Beat the yolks in a water bath, then add milk and chopped nuts to them. Pour the gelatin in there and mix the cream well until the gelatin dissolves. Cool. When the mixture begins to thicken, beat the whites, and then the cream. Combine the whipped cream and the whites, whisk the two together. Add banana puree and whipped cream with proteins to the chilled cream. Whip the cream again. The banana cream is ready.
Custard
- 250 ml of milk;
- 1 table. a spoon of flour;
- 2 yolks;
- 100g Sahara;
- vanillin.
Cooking:
In a bowl, mix the yolks, flour, sugar and vanilla. Boil the milk and pour a little into the egg mixture. Put the cream on a small fire and, stirring, cook until thickened. The cream should be used chilled.
Protein Cream
- egg white (3 pcs.);
- 5 table. spoons of powdered sugar.
Cooking:
Thoroughly beat the squirrel with a mixer (15 minutes), after which, while continuing to beat, gradually add powdered sugar into the proteins. The cream should be thick, lush, like foam.
Protein cream is used for custard cakes, baskets of shortcrust pastry, tubules.
Cream for waffle cake
- chocolate (200 grams);
- sour cream (150 grams);
- granulated sugar (50 grams);
- water (3 tablespoons);
- peanut butter (2 tablespoons);
- 10 gr. vanillin.
Cooking:
Combine vanilla sugar and sour cream in a small saucepan. Put the mixture on the fire and heat a little. Grind the chocolate, combine it with three tablespoons of water and put in the microwave for 2 minutes. Combine the melted chocolate, sour cream and peanut butter until a homogeneous mass is formed. The cream is ready.
Sour cream
- vanillin;
- a glass of sugar;
- 2 cups sour cream.
Cooking:
Beat sour cream with sugar and vanilla thoroughly. The cream is used for Sour cream cake or sponge cake.
Curd cream
- 200 ml of milk;
- cottage cheese (150 grams);
- 4 eggs;
- a tablespoon of flour;
- 1 tea a spoonful of gelatin;
- 3 table. tablespoons of butter;
- a glass of sugar.
Cooking:
Divide milk into 2 parts. Put 1 part of the milk on the fire for boiling, and in the second part, dilute the flour. After the milk boils, pour a little mixture of flour and cold milk into it, bring to a boil. Leave the milk mixture to cool in a cool place. Thoroughly crush the cottage cheese with sugar and butter in a bowl (to get a mass that is uniform in consistency). Add the sugar, yolks, milk mixture, vanillin and gelatin (previously dissolved in water) to the curd mass. Beat the whites separately until a thick foam forms and pour them into the curd mass. Mix well. The cream can be used as an independent dessert dish, or as a cream for biscuit cake or manna.
Choose your favorite cream recipes for cakes and prepare delicious, sweet and tender cakes for your family.