Properly prepared confectionery cream will be an appropriate decoration for any sweet product. How to make a delicious air mass that will be very tasty? Consider several recipes for confectionery cream for decorating cake, pastries and other products.
Chocolate
This version of the cream is made from white chocolate, but if desired, it can be replaced with milk or black. It should be noted that a porous product, as well as one containing no cocoa butter, is not suitable for the preparation of such a cream.
To create a chocolate cream, you should take a bar of chocolate (225 g) and, breaking it into pieces, put in a steam bath, melt (you can do this in the microwave, but in this case, make sure that the mass does not boil). The liquid mass must be cooled to room temperature.
In a separate container should be whipped 340 g of cream cheese (it is advisable to use a product of the Philadelphia variety). In the process of whipping into the mass, it is necessary to gradually introduce liquid, slightly cooled chocolate and mix it until smooth.
In another bowl, you need to soften 170 g of butter, and then introduce it into the cream mass. Filling all the components with lemon juice (1.5 tsp), mix everything. The cream is ready!
Curd cream with condensed milk
If you want to pamper your household with a delicious addition to the dessert, you can prepare a cream based on condensed milk with the addition of cottage cheese. To create it you need to take:
- 2.5 cups of yogurt (low-fat product should be preferred);
- 4 tablespoons of warm water (boiled);
- 12 g of gelatin;
- 250 g of cottage cheese;
- a glass of condensed milk.
In a separate bowl, pour gelatin granules into warm water and allow them to swell. As soon as the gelatin is saturated with water, it should be heated in a water bath until it becomes liquid and allowed to cool.
While the gelatin cools, it is necessary to mix milk with cottage cheese and quickly beat the products until a homogeneous mass is obtained. Then you should add yogurt to it and mix everything thoroughly. If desired, the cream can be sweetened at this stage. The final step suggests that the curd should be combined with gelatin, introducing it in a thin stream and whipping with a mixer at slow speeds.
Dark chocolate cream
This recipe for pastry cream for cakes will be an excellent find for those housewives who like to indulge their household with chocolate products. To prepare a cream with the addition of dark chocolate, you should use the following list of ingredients:
- 125 g butter;
- a glass of cream;
- 50 ml of champagne;
- 100 g of sugar;
- a bar of dark chocolate (can be replaced with milk).
To make chocolate confectionery cream (in the photo) according to the recipe presented here, you need to boil the cream in a separate saucepan, and then introduce a broken chocolate bar into them. Constantly stirring, the chocolate should be melted, and then, bringing the mass to uniformity, remove it from the heat and cool, which can be done in a basin with cold water, constantly mixing to avoid the formation of a film.
While the creamy chocolate mixture cools, you need to prepare the remaining components of the future cream. To do this, grind the pre-softened butter with sugar, and then combine with the cooled chocolate mass, introducing it in small portions and whisking at a slow speed in parallel. After the same way, you need to introduce champagne, whipping the cream. Confectioners recommend using such a cream immediately after preparation, as it tends to solidify quickly.
Tangerine cream
This recipe for confectionery cream for decorating different products is ideal for biscuit cakes. At home, it is prepared quite simply. To do this, take 50 ml of water and, pouring 100 g of sugar into it, put on fire, let the mass boil, constantly stirring it.
In another container, you need to mix a spoonful of flour with 1/4 cup of water and mix everything thoroughly until smooth. When the syrup will boil, you should introduce flour into it, diluted with water, and stirring the resulting mass, it is necessary to bring it to a thickening.
A couple of large tangerine fruits must be cleaned of skins and veins, and then passed through a meat grinder and combine the resulting slurry with pre-softened butter (100 g). In the created homogeneous mass, you should introduce the cream and beat with a mixer at slow speeds. Before using tangerine cream, you need to let it brew in the refrigerator for a couple of hours until completely thickened.
Iris cream
It should be noted that this type of cream is ideally applied through a confectionery syringe. The cream recipe for the cake made on the basis of Toffee chewing sweets is quite simple, and the mass prepared according to it turns out to be incredibly tasty.
To create a cream, you should take 200 g of softened sweets and grind them as thoroughly as possible. In a separate bowl, you need to combine 60 g of flour, a little vanillin and a couple of glasses of cold milk. After thoroughly beating the mass with a mixer, you should put it on a slow fire and warm it to the state of boiling water, after which you need to introduce crushed sweets into the pan.
After some time, the mass will become quite uniform. At this stage, add 100 g of butter to it and mix well. As soon as the cream becomes completely thick, it will be completely ready.
Coconut cream
This recipe for a pastry bag cream is perfect for all fans of a delicate coconut flavor. To create such a supplement for this recipe, you should bring to a boil a couple of glasses of milk, heating it over low heat. At this stage, a spoonful of vanilla and an incomplete glass of regular sugar should be introduced into it. Next, the mass must be boiled for some time until the grains are completely dissolved. As soon as this happens, you need to introduce 125 g of butter into the milk mass and let the contents boil.
In a separate bowl, mix 50 g semolina and the same amount of flour. After this, the bulk mass should be introduced into the milk with a thin stream and, stirring, hold it on the fire until the cereals are completely cooked, and then remove from heat.
As soon as the mass cools down, it is necessary to pour 0.5 cups of cold milk into it and, whipping everything with a mixer, send it back to the stove, setting a slow fire. The mass must be brought to a boiling state, then connected to a glass of coconut flakes and, bringing the mixer to uniformity, removed from heat.
Before using the confectionery cream prepared according to this recipe for its intended purpose, beat it with a mixer. In finished form, such a product is stored for no more than five hours.
Pineapple Cream
At the very beginning of the preparation of such a cream, pour 20 g of gelatin with an incomplete glass of water and let it swell. As soon as this happens, the mass should be put in a water bath and melt, and then allowed to cool to an acceptable temperature.
As the gelatin cools, other components must be prepared. To do this, mix 5 tablespoons of powdered sugar, 250 g of cream and 1.5 tbsp. fat cottage cheese, and then thoroughly beat all this until smooth. Next, you need to add gelatin to the mass with a thin stream, as well as chopped canned pineapples (to taste), then stir and use the cream as intended.
Almond cream
This recipe for bag confectionery cream (pictured) involves using only the best quality natural butter.
To prepare it, beat 150 g of butter, then add the egg and 70 g of sugar to the lush mass, and then continue whisking at medium speed. Next, you need to introduce another egg into the cream, a spoonful of heated rum, another 70 g of sugar, as well as 10 g of almond crumbs and beat again until a completely homogeneous cream is obtained.
It is best to apply the finished product through a confectionery syringe: figures made from it hold excellent shape. A confectionery cream prepared according to such a recipe for decorating a cake can be stored for 3-4 days.
Sour Cream Banana Cream
Sour cream-banana cream made according to the described recipe is very tender and tasty. To prepare it, you need to mix 50 g of sugar and 100 g of fat sour cream, as well as a little vanillin, which, if desired, can be replaced with cinnamon, ground in a coffee grinder. In the resulting homogeneous mass, you need to introduce a large banana crushed with a blender, as well as crushed peanuts, which should be roasted in advance. Carefully whipping the mass to a state of homogeneity, it can be used as a cream for decorating your favorite confectionery.
Apple cream
This cream recipe for decorating a cake from a pastry bag will definitely become a favorite among many housewives, since the mass turns out to be incredibly tender and fragrant.
To create a cream, grate 400 g of sweet and sour apples, peeled in advance, on a fine grater. After this, the crushed fruit should be combined with 80 g of sugar and mix well. The resulting mass must be put in a saucepan and put out over low heat for 7 minutes. After this, the mass must be removed from the heat and grind it with a blender, and then let cool.
In another container, you need to mix 60 g of starch, a whole egg, a spoonful of vanilla sugar and 1/4 cup of water. Beat the ingredients for a minute, and then add applesauce to them. The resulting mixture should be boiled over high heat for 4-5 minutes until it thickens, and then add 60 g of butter to it and, having mixed, cool. The cream is ready!
Cream with boiled condensed milk and dried fruits
When choosing the most suitable confectionery cream for homemade products, you should definitely pay attention to this cream recipe, perfect for filling eclairs, as well as decorating cupcakes and cakes.
To prepare a cream with dried fruits, you need to thoroughly rinse and dry 50 g of prunes and as much dried apricots. After that they need to be finely chopped. Separately, grind with a blender 50 g of hazelnuts or any other kind of nuts.
A jar of boiled condensed milk should be mixed with 0.5 cups of milk and thoroughly beat until it becomes homogeneous and airy. Here you also need to introduce nuts with prepared dried fruits, and then whip the cream again.
Cream with halva
To create this very sweet cream with an unusual taste, mix 25 g of sugar and 450 ml of milk in a saucepan. Constantly stirring, the mass must be thoroughly heated, without bringing it to a boil, and removed from the stove.
In another container, you need to thoroughly grind 3 egg yolks with 25 g of sugar, a pinch of salt and 1/4 tbsp. starch, and then thoroughly beat the resulting mass, gently introducing milk into it. As soon as it becomes more magnificent, it is necessary to stop the process of whipping and put the stew-pan again on a slow fire, warming the mass until it is thickened.
The thick cream must be removed from the heat, cool it and, adding 200 g of softened butter, beat with a mixer, alternating low revolutions at high speed. After three minutes, 200 g of chopped halva should be introduced into the cream, then brought to uniformity. The cream is ready! It can be used for its intended purpose. Practice shows that the mass prepared according to this recipe is great for products from custard and biscuit dough.