17 delicious cake cream recipes that will make your cake delicious!

Recipes for making the simplest and fastest cake creams.

Every housewife should have several of the simplest and fastest recipes in her arsenal in case of uninvited guests. Of course, cake layers are not prepared very quickly, but the modern confectionery industry allows you to purchase them ready-made. In order to get a delicious, beautiful, homemade dessert, all you need to do is prepare the cream. In this article we will tell you how to make the easiest, quickest cream for a homemade cake.

Cream ice cream made from eggs and sugar

An interesting recipe, which is based on the preparation of a classic mixture of granulated sugar and eggs, is the preparation of ice cream. The sweet decor has an airy structure, holds its shape well, is easy to make, and tastes like ice cream.

Recipe ingredients:

• milk with fat content 3.2% - 600 ml;
• chicken eggs 0-1 category – 4 pcs.;
• food gelatin – 1 tbsp. l.;
• granulated sugar – 1 cup;
• corn starch or premium sifted flour – 50 g;
• filtered water – 100 ml;
• vanillin – 1 tbsp. l.;
• cream 33% fat - 500 ml.

Cooking process:

Remove all components in advance so that they reach room temperature. The cream should be cold, leave it in the refrigerator.

Pour vanillin into a deep metal container and break the eggs. Mix the ingredients thoroughly until the vanilla sugar dissolves.

Add starch or flour to the mixture in a thin stream while constantly stirring, stirring with a whisk until a uniform consistency is obtained.

Place the bowl on the stove, set the heat to low, bring the mixture to a boil, constantly stirring the contents of the container. The composition will thicken after boiling. Remove the cookware from the burner and close the lid.

Pour gelatin powder into a cup, pour cold water into the mixture in a thin stream, stir constantly, completely dissolve it. If the product is of normal action, it needs to brew for half an hour. Use the fast-acting ingredient immediately.

Add the swollen gelatin mixture to the hot cream mixture, mix the ingredients until the gelatin is completely dissolved in the mass. Allow the cream to cool naturally to room temperature.

Pour 2/3 of the cold cream into a thoroughly washed and cold bowl, start whipping it at low speed, gradually increasing the speed. The product is considered ready if stable peaks that do not lose volume are formed from the mass.

Add the remaining cream to the cooled cream mixture and stir.

Carefully add the cream composition to the whipped cream, carefully mix the ingredients until smooth. The resulting composition can be used to coat cakes placed in a ring. To decorate the top layer or process the cake without placing it in the sides, the cream requires 40-45 minutes in the refrigerator.

Decorate pastries, homemade cakes, cupcakes with the prepared composition, add to bagels, eclairs.

Preparation of cream for decorating and soaking homemade cakes:

Based on the classic cake cream, you can experiment by adding additional ingredients to the mass to obtain a denser or, conversely, lighter consistency, or to give the mass a new piquant taste. Original and interesting cream recipes for homemade baking.

Butter cream:

Light and tasty, with a pleasant vanilla aroma. It will take about 5 minutes to prepare and the food should be at room temperature.

• Packaging of butter;
• A packet of vanilla powder;
• 100 ml. milk or light cream;
• 3 tbsp. spoons of powdered sugar.

Preparing buttercream:

1. Bring the milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.

Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Curd cream:

Preparing cake cream based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake made with fresh or canned fruits and berries, chocolate chips.

• Granulated sugar – 1 cup;
• Vanillin packet;
• Cottage cheese – 500 gr.;
• A little heavy cream - 100 ml;
• Butter – 200g.

1. Before you start cooking, the cottage cheese must be rubbed using a fine sieve, then the consistency of the cream will be incredibly soft and airy.
2. Pour sugar and vanilla powder into a blender, add cooled butter cut into pieces. Add cottage cheese and beat until smooth.
3. You can adjust the density and airiness of the cream by adding cream.
4. To prepare the dessert, you must first whip the cream, and do not mix it in a blender with the cottage cheese, but carefully stir it into the mass with a silicone spatula.

Lemon cream:

The taste of the cream is reminiscent of lemon juice or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs – 3 pcs.;
• 3 lemons or 5 limes;
• Granulated sugar – 150 gr.;
• Butter – 100g.

1. Remove the zest from citrus fruits using a regular fine grater. Only colored skin is used; if the white part gets in, the cream will be very bitter.
2. Transfer the zest to a small saucepan, add sugar and stir the mixture.
3. Squeeze the juice from the citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
4. As soon as the mass heats up and the sugar begins to dissolve, add slightly beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.

Making custard without a mixer or blender

Most cream mixtures require a high-powered mixer, food processor or blender. A kitchen gadget must have multiple speeds to mix food effectively. A simple recipe for making homemade cream, which can be used to soak cake layers or decorate the top layer of a cake, does not require modern equipment or a whisk.

Recipe ingredients:

• milk with fat content 3.2% - 1 l;
• chicken eggs 0-1 category – 2 pcs.;
• granulated sugar – 6 tbsp. l.;
• premium sifted flour – 4 tbsp. l.

Cooking process:

Place all components within reach. The products must be at the same temperature, so remove them from the refrigerator 2-3 hours before.

Break the eggs into a deep container, pour in the flour sifted 2-3 times in a thin stream while constantly stirring with a fork, and add granulated sugar.

Stir the ingredients until the sugar crystals are completely dissolved.

Add milk, mix the mixture until smooth.

Place the container on the stove, set the heat to medium, and with constant stirring, cook the mixture after boiling for 3 minutes.

Cool the resulting custard naturally and keep in the refrigerator for half an hour. Use the decorating mixture to coat biscuits, shortbread cakes, and decorate cakes and pastries.

Delicious and easy to prepare creams for cakes

Homemade cream can highlight the taste of baked goods, be it sponge cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are added - for density and structure - gelatin, flavorings - to add taste, natural dyes - for an attractive and bright appearance.

Using cream, you can not only decorate a homemade cake, but also layer the cake layers so that they are soaked and become soft and tender. As a rule, it is applied to the cake using a knife with a wide blade, but it is more convenient to use a silicone spatula for these purposes.

Using a culinary bag and various attachments for it, you can apply cream decorations to the top layer of the cake and make beautiful patterns. If you don't have a cooking bag, you can make one from baking paper or a clean plastic bag. Roll a conet out of paper (a tube in the shape of a cone) and carefully place the cream into it. Cut the tip of the envelope (with a straight or angular cut, a clove) and squeeze it onto the confectionery product, obtaining the necessary designs.

Cake cream is a perishable product, and after it has been prepared, it must be stored only in the refrigerator, no more than 38 hours.

Sour cream

One of the favorite flavors in combination with sweet baked goods is the taste of a fermented milk product.
A light and airy cream can be easily prepared from sour cream. The cream mixture is suitable for decorating homemade baked goods of any kind. Important!
If the recipe calls for cream, pay attention to the fat content of the ingredient. When whipping, use only fresh product with a fat percentage of at least 30%. Low-fat ingredients will need a thickener.

Recipe ingredients:

• sour cream 20% fat - 250 ml;
• ground granulated sugar – 100 g;
• vanilla powder – 0.5 tsp.

Cooking process:

Choose natural sour cream.

Place vanillin, sour cream, and powdered sugar in a deep container or a special bowl of a kitchen whipping device.

At low power, mix the components, gradually increasing speed, for 2-3 minutes. As soon as the cream thickens, becomes airy, and forms peaks that do not lose their shape, stop whipping.

Coat the baked layers of the cake with the prepared cream mixture or decorate the top. Sour cream, sweet, thick mixture is suitable for biscuits, shortbread, and puff pastry.

Homemade custard in the microwave

A quick recipe for delicious fluffy custard can be quickly made in the microwave. A kitchen device of any brand and power is suitable for cooking. For the recipe, use only fresh products that need to be removed from the refrigerator 1.5-2 hours in order to evenly warm up to room temperature.

Recipe ingredients:

• pasteurized milk with a fat content of 3.2% - 400 ml;
• chicken eggs 0-1 category – 2 pcs.;
• vanilla powder - 0.5 tsp;
• premium sifted flour – 80 g;
• unsalted butter – 80 g;
• granulated sugar – 120 g.

Cooking process:

In a deep, microwave-safe glass bowl, whisk the yolks with the granulated sugar. Make sure the sugar is completely dissolved.

Pour in a quarter of fresh milk, mix the ingredients until smooth. In a thin stream, stirring constantly, pour in the flour sifted 2-3 times, stir the ingredients until the consistency of semi-liquid sour cream. Add the remaining milk, stir.

Place the container with the cream base in the microwave. Set warm up to 60 seconds. Whisk the mixture and put it back in the oven. Repeat the activities 3 times. Cover the bowl with plastic and let the contents cool naturally to room temperature.

Mix softened butter with vanilla powder. Carefully add the oil mixture into the cream mixture in small portions.

Coat parts of the cake with thickened cream, decorate pastries, cakes, serve as a separate dessert with the addition of berries or pieces of fruit.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Egg yolks – 352 kcal/100g
• Powdered sugar – 374 kcal/100g

Calorie content of foods: Egg yolks, Milk, Sugar, Powdered sugar, Flour

Delicate protein cream with condensed milk

Prepare an airy, aromatic cream to decorate a homemade cake from the favorite delicacy of adults and children - condensed milk. The cream mixture is used to coat cakes, decorate biscuits, and fill eclairs and bagels. The finished decor can be stored in the refrigerator for a day and served for desserts with pieces of fruit or fresh berries.

Recipe ingredients:

• condensed milk marked GOST - 260 ml;
• chicken eggs 0-1 category – 8 pcs.;
• gelatin – 4 tbsp. l.;
• filtered water – 500 ml;
• unsalted butter – 500 g;
• granulated sugar – 850 g.

Cooking process:

Pour the gelatin component into a deep container, add warm water, wait until it swells.

Add granulated sugar to the bowl, place the container in a water bath, cook until the sugar crystals are completely dissolved.

In a separate bowl, mix condensed milk and softened butter, stir, beat with a whisk or mixer until smooth.

In a blender bowl or other suitable container, beat the yolks and whites separately.

Combine the protein and yolk mixtures, add the sweet butter mixture to the mixture. Beat everything until smooth.

Delicious cream for decorating a cake

An excellent option for decorating homemade confectionery products is to prepare a delicious, airy cream from just two ingredients. The finished cream composition retains its shape for a long time, has a great taste, and is easy to prepare.

Important! The cream will whip better and faster if you cool the tool for work. Place the bowl, blender attachments or whisk in the freezer for 15-20 minutes before preparing the cream.

Recipe ingredients:

• cream 33% fat - 400 ml;
• vanillin – 0.3 tsp;
• granulated sugar – 8 tbsp. l.

Cooking process:

Grind granulated sugar in a coffee grinder until powdered. Pour chilled cream into a whipping container, beat it with a whisk or blender at low speed, gradually increasing the speed. Work for a minute.

Add powdered sugar and vanilla to the cream mixture in a thin stream and continue beating. Beat the cream for 3-4 minutes until it acquires an airy consistency, but no longer than 5 minutes. When whipping for a long time, the buttercream will begin to separate.

Use ready-made creamy decor to form patterns on the top layer of the cake, to coat sponge layers, and to fill cakes.

What types of cake creams are there and what is their difference?

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, of course only fresh. The product must be cooled, and when mixing sour cream and heavy cream, the cream will have a more stable consistency. Adding gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, chicken egg whites are used, beaten with sugar (ideally, powdered sugar is used). The delicate consistency is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use this cream for layering.

Custard - to prepare them you will need chicken eggs and fresh milk. The cream also contains other ingredients - sugar, flour or starch, aromatic additives and natural dyes. During the cooking process, it must be constantly stirred, otherwise the mass may curdle and burn. The cream is used chilled and stored for no more than 5 hours in the refrigerator. Custard is used to soak inner cakes, decorate the top layer of homemade baked goods, and fill baskets and tubes.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy taste, light and delicate consistency, high nutritional value and light taste. Excellent for soaking and decorating sponge dough, but not compatible with puff pastry and shortcrust pastry. Shelf life in the refrigerator is up to 32 hours.

Butter cream is quite widely used for impregnation and decoration of homemade confectionery products. The cream does not spread due to its dense and stable consistency, perfect for filling baskets, tubes, and puff pastry products. This cream is usually used to decorate the top layer of the cake using a cooking bag with various attachments. Should be stored for no more than 28 hours in the refrigerator.

A simple recipe using eggs and condensed milk

To decorate your homemade cake with beautiful and delicious cream, use simple and affordable ingredients. An excellent option is a combination of condensed milk, butter and chicken eggs. The finished cream is suitable for decorating all types of confectionery products. The given proportions are enough to decorate and coat the layers of a large 2 kg sponge cake. If necessary, reduce the number of components.

Recipe ingredients:

• chicken eggs 0-1 category – 6 pcs.;
• premium sifted flour – 2 tbsp. l.;
• milk with fat content 3.2% - 800 ml;
• unsalted butter – 350 g;
• condensed milk prepared according to GOST technology - 2 cans;
• granulated sugar – 600 g.

Cooking process:

Break the eggs and granulated sugar into a deep metal bowl, add flour, stir the mixture, pour in half the milk, until smooth.

Boil the other half of the milk, pour into the mixture, stir. Place the dishes on the stove over low heat, stirring, and brew the creamy mixture until bubbles form on the surface of the mass.

In a separate bowl, grind softened butter with condensed milk, mix the ingredients.

Combine the sweet butter mixture with the custard base and stir gently.

Use ready-made cream to layer the cake, decorate the top layer with it, or fill cakes or rolls.

Butter cream with condensed milk

Make a universal delicious cream for soaking homemade cake from butter and condensed milk. The recipe is easy to prepare and does not require a lot of work on the ingredients. The finished cream composition can be used to decorate desserts of all types.

Recipe ingredients:

• unsalted butter – 450 g;
• condensed milk prepared according to GOST technology – 0.5 cans.

Cooking process:

Take the butter out in advance so that it softens at room temperature.

Place it in a deep bowl, beat with a whisk or mixer with a gradual increase in whipping speed. Achieve an airy and elastic consistency.

Without stopping whipping, pour in the condensed milk in small portions.

Mix the ingredients thoroughly and get a lush, homogeneous cream, which you can use to coat the layers of the cake, decorate the top layer, and decorate the cakes using a pastry syringe.

Cake cream without butter

There are many recipes for making creams without adding butter. They turn out light, tender,…

whisk

This simple device was used for whipping long before the advent of various electrical devices that made the life of housewives easier. Of course, even with the most intense movements manually it is impossible to achieve the effect that is achieved in a matter of seconds using a mixer. Therefore, it will take a lot of effort to obtain a homogeneous cream.

Curd and sour cream decor for cake

For lovers of a healthy and wholesome diet, an excellent option would be a recipe based on cottage cheese and sour cream. Adjust the amount of granulated sugar to your liking to reduce the calories in your sweet homemade cake decor. Combine the cream with fresh berries, pieces of fruit, and nuts.

Recipe ingredients:

• cottage cheese with a fat content of 5 or 9% - 200 g;
• sour cream 15% fat - 2 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• vanillin – 15 g.

Cooking process:

Place cottage cheese, vanillin, and granulated sugar in a deep bowl.

Beat the ingredients with a whisk or blender until the sugar crystals dissolve.

Add sour cream to the mixture in small portions with constant stirring.

Beat the mixture until the curd lumps disappear.

Place the finished cream in the refrigerator to cool for 1 hour.

Decorate homemade cakes with sweet decor, coat rolls and shortcakes.

Cream cheese cream cheese

Cheese gives homemade baked goods an original taste. Prepare a delicate cream cheese for soaking cake layers or decorating a cake from available ingredients using a simple recipe. The finished composition is light and airy in structure, perfect for decorating cakes, pastries, and layers of baked shortcakes.

Useful! If the condensed milk in a can has a thick consistency or is candied, heat the can in hot water and cool naturally. The product will become more liquid.

Recipe ingredients:

• cream cheese – 15 g;
• unsalted butter - 50 g;
• granulated sugar – 50 g.

Cooking process:

In 2 minutes, remove the butter from the refrigerator so that it warms to room temperature. Grind granulated sugar in a coffee grinder until powdered.

Place soft butter in a deep container, beat it with a whisk or mixer for 2-2.5 minutes.

Pour powdered sugar into the butter-air mixture in a thin stream while whipping.

Add cheese in small portions while constantly whisking, until smooth, stop whisking.

Decorate confectionery products with the finished cream, layer the cakes, fill profiteroles.

Cottage cheese-butter cream

Check out the simple recipe for making cream based on cottage cheese and butter. The creamy mixture retains its shape perfectly for a long time, has a pleasant taste, and cooks quickly. Choose only fresh products to get the desired results. For cooking, use high-fat ingredients.

Recipe ingredients:

• cottage cheese with a fat content of 5 or 9% - 150 g;
• unsalted butter - 40 g;
• condensed milk – 1 tbsp. l.;
• vanilla sugar – 1/3 tsp;
• granulated sugar – 50 g.

Cooking process:

Strain the cottage cheese through a metal strainer. Grind the granulated sugar to a powder.

Place the butter in small pieces in a deep bowl, add the pureed curd product, mix the ingredients until smooth.

Add vanillin and powdered sugar to the mixture, stir the mixture. Add condensed milk in a stream while stirring until smooth.

Cover the dish with plastic wrap and place in the refrigerator for 1 hour.

Coat the layers of the cake with the prepared curd cream, decorate the top cake using a pastry syringe, and form figures, flowers, and inscriptions. Sprinkle the decor with chopped nuts, chocolate chips or coconut flakes on top.

Curd based cream

Curd cream has a delicate structure, low calorie content and excellent taste. Please note that, unlike many other types of creams, cottage cheese can be stored for no more than a day, so calculate the weight of the finished product so that it is eaten as quickly as possible.

Here are several types of simple curd creams:

1. Cream for cake. We take two hundred grams of cottage cheese with a fat content of 9 to 18%, beat it with a blender or rub it through a sieve to achieve the most homogeneous structure. Add 400 ml. sour cream (20-25%) and two hundred grams of sugar. Beat everything together using a mixer or blender. As soon as the sugar grains dissolve, the cream is ready. This option can be considered the best for sponge cake.
2. Curd cream for products with fresh fruits or berries. If you are going to decorate your culinary masterpiece with strawberries, raspberries, blackberries or other berries, then the following cream would be the ideal option. We will need three hundred grams of cottage cheese, one egg, 50 grams of powdered sugar, 15 grams of vanilla powder. First, beat the cottage cheese with a blender, then add the remaining ingredients and mix well by hand.
3. Cold curd cream. After cooking, you need to put it in the freezer for two hours. In consistency and taste, it resembles creme brulee ice cream. Ideal for a light summer cake. Take 200 grams of medium-fat cottage cheese, ½ can of boiled condensed milk, 50 ml. milk. Beat the cottage cheese with a blender or rub through a sieve, add condensed milk, mix the mass until smooth using a mixer. Add milk, mix, put in freezer. Before use, it is advisable to beat the cream again with a blender so that it becomes soft and airy again.
4. Airy cream based on cottage cheese. Take two hundred grams of medium-fat cottage cheese and two hundred grams of heavy cream, a little vanilla and a glass of powdered sugar. Wipe the cottage cheese, add powder, mix. Add whipped cream and vanilla, beat with a mixer. We try to achieve maximum airiness of the finished mass. This cream can be used to decorate cakes and also fill eclairs.

Please note: before using chicken eggs in a recipe, be sure to check their freshness (in a glass of water, a fresh egg sinks to the bottom), and also thoroughly wash the shell with soap.

Kefir custard for cake

A delicious custard for homemade cake is made from ordinary kefir. The sweet composition is used to decorate pastries, profiteroles, and decorate cakes. It only takes 20-25 minutes to prepare.

Recipe ingredients:

• premium sifted flour - 1 tbsp. l.;
• unsalted butter - 100 g;
• kefir 2.5% fat – 170 ml;
• granulated sugar – 1/3 cup;
• vanillin - 5 g;
• chicken egg category 1-2 – 1 pc.

Cooking process:

Break an egg into a deep metal container, add granulated sugar and vanillin, mix everything until smooth with a whisk or mixer until the sugar crystals dissolve.

Pour in kefir, add flour in a thin stream, beat the ingredients. Place the dishes on the stove, set the temperature to minimum, and with constant stirring, bring the mixture to a thick state.

Remove the workpiece from the stove to cool naturally.

In a separate bowl, beat the softened butter until fluffy.

Add kefir base to the oil mixture in small portions with constant stirring.

Cover the container with polyethylene and place it on the refrigerator shelf for 1-2 hours. After cooling, use the cream to decorate cakes and pastries and coat the layers.

Ingredients and how to cook

ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 25 min

Yogurt cream with gelatin

The most delicate airy cream for coating biscuits and cakes, as well as for decorating homemade cakes, is made from yogurt. To ensure that the low-fat fermented milk product acquires the desired consistency, use gelatin as a binding component.

Useful! To speed up the process of beating eggs, use thoroughly washed dishes and equipment. There should be no food residues or fat on the surface.

Recipe ingredients:

• cream with fat content 30-33% – 250 ml;
• yogurt – 100 ml;
• food gelatin – 5 g;
• filtered water – 30 ml;
• granulated sugar – 2 tbsp. l.

Cooking process:

Grind granulated sugar to powder in a coffee grinder or mortar. Pour gelatin into a cup, add water, and leave to swell for 30 minutes.

Pour cold cream into a deep container, beat the product with a chilled whisk or mixing attachment until fluffy foam.

Add granulated sugar in a thin stream while stirring gently.

Pour yogurt in small portions.

Add 20-25 ml of cream base to the swollen gelatin component and mix.

Add the resulting mixture to the yogurt mixture and quickly beat the mixture at high speed.

Cover the dish with plastic wrap and put it in the refrigerator for half an hour. Proceed to decorate the confectionery after the cream has cooled completely.

Butter creams

Buttercream is a traditional option used for frosting cake layers and decorating cakes. Please note that in the modern market, most of the oil presented is a spread (counterfeit palm oil), so when choosing a product, make the highest demands on it.

Simple creams based on butter:

1. Butter cream with boiled condensed milk. We will need: a can of boiled condensed milk, 450 grams of unsalted butter (melted), a bag of vanilla sugar. Cut the butter into pieces, drop them into a bowl, add vanilla and condensed milk, beat with a mixer until fluffy.
2. Creamy egg cream. This is a more sophisticated version of buttercream that is ideal for a birthday cake. For four hundred grams of butter, take 350 grams of sugar, 5 grams of vanilla sugar, eight eggs and a teaspoon of nutmeg wine. Preparation: grind eggs with sugar and place in a water bath. While the mass is heating, it needs to be whipped until fluffy. Now quickly place the bowl with the whipped mixture in a bowl of ice water. Turn on the mixer and add the rest of the ingredients into the bowl in parts, without stopping whisking. Your cream is ready!
3. Classic buttercream for cake. We need: 300 grams of butter (sweet), 370 grams of cream (35%), a bag of vanilla sugar. Cut the butter and put it on the fire together with the cream. Heat, but do not boil. Once the butter has completely melted, beat the mixture with a mixer at maximum speed for at least 5-6 minutes. The mixture is put into the refrigerator for four hours, then mixed again with sugar until a fluffy and stable mass is formed.
4. White buttercream. A can of condensed milk, 200 grams of butter - these are all the ingredients. Prepare: first, in a deep bowl, beat the butter until fluffy, and then in a thin stream, without interrupting the whipping process, add condensed milk. The cream is ready when it becomes thick and white. If the whipping process does not give the desired results, it means the room is too hot - put the bowl in the refrigerator for about five minutes, and then continue whipping the cream again.

Butter-sugar cream Charlotte with milk

An exquisite cream for decorating homemade pastries can be obtained using the recipe for preparing Charlotte cream. The recipe is based on the use of classic ingredients. The finished cream composition is a universal decor that is suitable for coating cakes and decorating cakes.

Recipe ingredients:

• chicken eggs 0-1 category – 1 pc.;
• unsalted butter – 125 g;
• milk with fat content 3.2% -125 ml;
• granulated sugar – 0.5 cups.

Cooking process:

Pour milk into a deep metal container, add granulated sugar, stir, and place on the stove to heat. Do not bring to a boil.

In a separate bowl, beat the egg until fluffy. Add warmed sweet milk to the egg base in a thin stream while stirring gently.

Place the mixture on the stove over low heat, stirring constantly. As soon as the mixture thickens, remove the cream from the stove.

Whisk the softened butter until fluffy.

Combine the mixtures, carefully beat the cream for no longer than 3.5-4 minutes.

Cool the finished decor in the refrigerator and start decorating the confectionery.

Quick lemon curd

At times it happens that when preparing a cake, some housewives may not calculate their time. For example, the cakes are already...

Step-by-step preparation

Step 1:

Prepare Milk Custard with yolks. Pour the milk into a thick-bottomed container and bring almost to a boil.

Step 2:

Separate the yolks into a large bowl, add vanilla and regular sugar to them, and whisk well. If it is difficult to stir, add a couple of tablespoons of milk from the total volume.

Step 3:

Then add the sifted flour and stir well until smooth.

Step 4:

Pour a little hot milk into the prepared mass, stirring constantly. Stir well and gradually pour in all the milk. Pour the milk mixture back into the saucepan and cook over low heat, stirring with a silicone spatula, until the mixture thickens. I cooked the cream for about 15 minutes, the time may vary.

Step 5:

The finished cream adheres well to the spatula. Remove the saucepan from the heat, add the butter, stir until it melts. Cover the cream with cling film and let it cool slightly. After some time, the cream will stabilize and become even thicker, mix the cream and can be used. It is convenient to apply the cream when it is still warm and flows well. It’s more difficult to work with when it’s completely cold.

Lemon semolina cream

To decorate a homemade cake, prepare an original cream from semolina and lemon zest. As a result, you will receive a thick, aromatic composition that can be used for layering cakes, filling cakes and decorating the top layer of pastries. You will only need 18-20 minutes to make this delicious treat.

Recipe ingredients:

• semolina – 75 g;
• condensed milk marked GOST – 0.5 cans;
• milk with fat content 3.2% -220 ml;
• unsalted butter – 50 g;
• medium-sized lemon – 1 pc.

Cooking process:

Pour milk into a deep metal container, place over medium heat, bring to a boil, reduce heat, and add semolina in a thin stream. Cook the porridge over low heat with constant stirring.

Cool the workpiece in natural conditions.

Pour condensed milk into the semolina mixture, mix thoroughly, beat the mixture until an air mass forms.

Cut the peel from the lemon, finely chop it with a knife or grate it on a fine-mesh grater.

Place softened butter and zest into containers with semolina cream. Mix everything with a mixer, whisk or blender.

The fluffy mixture holds its shape perfectly. Make designs on the surface of the cakes, fill the profiteroles, coat the layers with aromatic semolina cream.

Sour cream based cream

Sour cream for cakes is also one of the easiest to prepare, since the consistency of the sour cream itself is already a “cream”. So, the cooking options:

1. Sour cream and butter cream. Take 400 grams of butter, 400 grams of sour cream, 350 grams of condensed milk. Beat the butter into a fluffy mass, without interrupting the whipping process, add condensed milk in parts. Now add sour cream and mix the mixture with a spoon. Before use, the cream must be placed in the refrigerator so that it hardens a little.
2. Classic sour cream. We will need 200 grams of powdered sugar and 500 grams of sour cream (20% and above). Beat the sour cream and powdered sugar with a mixer until an airy mass forms. The cream is ready! If you don’t have powder, you can use sugar, but you’ll have to beat it much longer.

Creamy coconut cream "Raffaello"

Make your own one of the gourmet ways to make the famous creamy coconut cream. The composition is as similar as possible to the famous Raffaello candies. Prepare an airy, delicate decor for layering cake layers or decorating pastries, tarts, and cupcakes.

Recipe ingredients:

• coconut shavings – 150 g;
• condensed milk marked GOST – 2 cans;
• white chocolate bar – 3 pcs.;
• unsalted butter – 400 g.

Cooking process:

Melt the broken white chocolate and butter in a saucepan over low heat, stirring constantly.

Pour in condensed milk in a thin stream. Be careful not to burn the mixture.

Add coconut flakes and mix all ingredients.

Cool the finished cream in natural conditions, cover with plastic, put it in the refrigerator to cool for 4-6 hours. Serve as a sweet dessert or immediately decorate pastries, rolls, and cakes with the composition.

Cooking method

• I want to share with you how to prepare cream in the microwave.
• Grind the yolk, sugar, add flour or starch little by little, mix well. Then carefully pour in the milk, stirring until smooth so that there are no lumps. And put it in the microwave at full power. Be sure to remove the pan every minute and mix the mixture well! 3-5 minutes are enough for the cream to be ready.
• The amount of cream can be increased, just watch the time.
• You can add butter to the slightly cooled cream. Or beat the butter until white and add the custard base to it.
• You can add pieces of chocolate to the hot cream and you will have a delicious chocolate cream.
• Citrus lovers can add fruit juice and zest to the cream before brewing.
• The same custard base can be used to make ice cream.

Chocolate ganache

You can make your own mastic for decorating a cake at home using the recipe for making chocolate ganache. The result is an elastic, aromatic composition that can easily be used to coat the layers, cover the ends of the baked goods, and decorate the top. Use only high-quality fresh ingredients to achieve the desired consistency.

Important! When preparing custard, do not allow the mixture to boil when heated to prevent the protein from coagulating in the mass.

Recipe ingredients:

• dark chocolate bar with cocoa content of at least 55% – 1 pc.;
• cream of any fat content – ​​100 ml.

Cooking process:

Pour the cream into a metal container, place the dish on the stove, and heat the product over low heat until it boils.

Grate or break the dark chocolate. Stir the ingredients until the chocolate pieces are dissolved.

Cool the mixture at room temperature. The composition will thicken and will be suitable for coating cakes, decorating cakes, pastries, and rolls.

Depending on the size of the dessert, adjust the volumes of the recipe components.

Tips and tricks

The decoration of home baked goods is important. With the help of delicious airy creams, you can hide defects, give desserts a new taste, and decorate products in an original way.

Take advantage of these practical tips for making your own creams at home:

• decorate puff pastry baked goods with a protein composition. It is better suited for dry, brittle items;
• To prepare cream mixtures, use thoroughly washed, rinsed and dried dishes. Foreign organic particles, food debris or drops of water can negate the labor-intensive beating process;
• follow the recipe and sequence of actions;
• observe the proportions of products;
• monitor the expiration dates of ingredients;
• in recipes that require cooking over low heat, use heating in a water bath;
• add pieces of chopped fruit, fresh berries, and jams to the finished creams. Mix the additives carefully so as not to disturb the structure of the mixture;
• to tint the decor, use natural dyes from vegetables and fruits or use proven safe compositions;
• Be sure to cool the custards in the refrigerator before baking;
• Place products and utensils for cream-based decorating mixtures in the freezer for half an hour;
• For butter creams, use only unsalted butter;
• when preparing protein-based cream mixtures, use separate beating of the yolk and white parts of the egg;
• if the confectionery product seems dry even with a creamy layer, soak the cake using a pastry syringe and syrup;
• Store leftover finished desserts in an airtight container for up to 3 days. They can be used to serve along with fruits and berries.

There are a wide variety of recipes for making cake decorating cream at home. Check out 17 ways to make fluffy, fluffy concoctions using affordable ingredients. Step-by-step recommendations and photos will help you quickly understand the sequence of actions and visually evaluate the required result.