Recipes of cooking cream and other confectionery decorations
cream Decoration Cream
20 minutes
300 kcal
5 /5 (4 )
We all come from childhood and remember how our grandmothers and moms, preparing for us something delicious, invested their kindness into the baking and a lot of love. But in appearance, the desserts of our relatives and loved ones could not be compared with the shopping baking. Today, experienced hostesses are attached a lot of effort to learn confectionery decoration skills. In this article, consider how to prepare a suitable cream to decorate the cake or other baking.
Cake Decoration Cream: Basic Requirements
All creams are incredible to taste culinary creations. They are also characteristic of them: high calorie and plasticity. Having a variety of devices in its kitchen "arsenal", you can decorate desserts with patterns and patterns. The preparation of most creams is a whipping technique. As a result, it turns out ready to use and further consuming the lush mass.
The only drawback of sweet masses is their short shelf life. And with their manufacture, it is necessary to carefully observe sanitary and temperature modes.
There are a number of basic cream preparation rules. This is one of the sections of the "Bible" desserts:
- For the manufacture of mass, only dietary eggs should be taken and exceptionally fresh products.
- The cream must be used in a strictly defined period after it is prepared.
- It is necessary to calculate the amount of products for cooking as accurately as possible, for long-lasting residues are already unsuitable for decorating.
- Keep the cream only in the refrigerator at temperatures up to 6 ° C.
- Cream desserts and decorated cakes need to be used in no more than in two days.
Types of cake decoration creams
The recipes and technologies of cooking sweet creams are set, but the basic can be distinguished by five groups.
Oil
Oil cream is most stable and can be stored longer than others. It is based on natural juicy fatty oil cream oil. You can prepare it on milk, condensed milk, eggs, sugar, or syrup. It is possible to experiment with the addition of fresh fruit and berries juice, honey, nuts, chocolate and even tea.
These ingredients give a certain "highlight" with oil creams. It is possible to start decorating your cake immediately after cooking or after some time, depending on its composition. You can store it in the refrigerator from day to several days.
Protein
It is the basis of it are proteins of eggs, whipped with sugar or powder. Variations of cooking protein cream Also a lot: it can be made raw, brew, mix with various additives, etc. 
Custard
Custard can be prepared both in a water bath and in a pot of thick bottom. Personally, I use the first option. I was so taught to do my grandmother, and I do not worry about the fact that the mass can burn out to the lacaround. This cream is also not stored for a long time. If you need to save it for a few hours, then tightly cover the tank with a cream of food film and send to the fridge to the upper shelf. 
Creamy
He is prepared by whipping cream and is obtained unusually tasty, light, air and gentle. It is necessary to use only cool cream with a fat content of 33% and 35%, in which case they will wear well. In the process of cream, you can add eggs, gelatin, various fruit and berry additives to taste. 
It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Creamy cream is better to use immediately after cooking, because it can be stored in the refrigerator no more than three hours.
Sour cream-creamy
Also no less tasty than creamy. For it, it should be used fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a smaller percentage of fatty is not suitable for cream, because it simply will not be swamped. 
Before cooking, it needs to be cooled so that the cream begins well, and its consistency remained stable. Sour cream cream is better to use immediately after cooking. It can be stored, but no more than two hours in the refrigerator.
The cake found in South Africa remained 100 years due to the brandy impregnation.
How to cook oil cream to decorate a cake at home
Consider how to prepare the above masses to then decorate their home cake. It is the oil cream that is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, you can safely declare that it is the best cream to decorate the cake at home. With it, you will make a real masterpiece!
Remember that your cake, decorated with oil cream, can be stored no more than three days in the refrigerator. Such limitations are a forced measure, because the medium of this mass is responsive to the reproduction of bacteria.
List of ingredients
All ingredients can be found at any grocery store:
Step-by-step recipe with photos
- First, let the oil lie down at room temperature so that it softened. Separate squirrels from yolks and put in the fridge for a while.
- Pan or bowl with thick walls on a quarter fill with water and put on the stove. I use a multicooker in a "pale cooking" mode. To whom it is more convenient. The main thing is to make a steam bath.
- In a separate bowl, lay out cooled proteins and all sugar.
- Stir the proteins with sugar to the formation of liquid homogeneous mass.
- Put a bowl on the steam bath. Sugar sand is dissolved, and proteins can be removed to the side to be cooled.
- Now a mixer or blend to swell the protein-sugar mass. Add vanillin and citric acid there.
- Bail will have long before the appearance on the surface of the characteristic track, which keeps the form and does not spread.
- Gradually lay out the softened butter in small pieces. Try to do it quickly, without stopping the whipping process.
- If you immediately asslaved mass, do not worry, she will soon return its desired pomp. It can be done somewhat differently: to beat separately in a bowl of butter and then combine with a whipped protein cream.
- As soon as the mass starts to glisten, it will be alert about its readiness.
- Wonderful cream is ready! Now they can fill a confectionery bag, put the necessary nozzle and start decorating the cake.
I advise you to watch video cooking oil cream. Everything is simple and clearly shown here. The main thing is that the result is above all expectations. It does not make quickly, tolerates the addition of food dyes and even freezing. Such an oil mass can be decorated with your dessert and tick the mastic or protein cream.
Belkovo-oil cake decoration cream
Oil cream with squirrels
4 Belkov
200 grams of sugar
Sugar powder 150g
5 grams of vanilla sugar
2.5 grams of citric acid
300-350 grams of butter room temperature
Proteins separate from yolks.
Put on a water bath.
Water should not touch the bowl
Sugarly protein mass must be heated continuously stirring the wedge until the mass is slightly soaked and sugar do not dissolve.
But be careful not to overheate the mass, it should not be hot, otherwise the proteins will turn.
When sugar is dissolved by checking it so, plunge into the protein-sugar mass of two fingers and pass them about each other, you have troubles for the sugar grazing between them, take off the bowl of the water bath.
Proteins should be hit to dense peaks (10-15 minutes)
Add citric acid.
As the proteins, add a piece of butter into a protein mass through an odonomo to the protein mass continuously whipping a mixer.
Oils should be placed so much until the mass thickens and not gather in a com, the embossed pattern from the whites.
When you become added to the cream of the first pieces of oil, then the cream will first be liquid, but with each addition of oil and further whipping it will be thick.
By the end add 150g sugar powder, it will help stabilize cream.
This cream will very well tolerate paint, freezing and does not melt as fast as simply cream.
This cream can be praised by mastic or protein cream
This cream can be decorated with a cake.
Belkovo-oil cream for decorating cake ready.
https://i.ytimg.com/vi/rzsxqtiyx-g/sddefault.jpg.
2015-03-11t14: 02: 30.000z
How to prepare a protein cream for decorating a cake at home
The protein mass is a slight and tender pleasure. The main thing - it does not contain fats at all. In addition, from such a mass you can create incredibly beautiful decorations for desserts, you can eat it like a full delicacy!
List of ingredients
The protein mass of this recipe comes very cheap. You will need:
- 5 pieces. chicken eggs;
- 300 g of sugar sand;
- 2 tbsp. l. gelatin;
- 1 tsp. citric acid;
- 135 ml of boiled water.
Step-by-step recipe with photos
To quickly and easily highlight the protein from the egg, pincise the tolstoy egg shell and acute needle. Proteins flow through the resulting holes, and yolks will remain inside the egg.
- Carefully follow the proteins. They should not fall either fat or yolk. Otherwise, they will not get rid and do not rise.
- All ingredients should be well cooled. Plus, it should be cold for whipping.
- So that the proteins are whipped stronger, they can add a pinch of salt or a few drops of lemon juice.
- Used tools and utensils should be sure to be clean, degreased and dry. Remember that even one small water drop can interfere with whiskers whipped!
Video disc cream for cake decoration
For you another recipe, only already a protein cream, to decorate the cake. It is characterized by simplicity and wonderful result. You must have a thick and magnificent protein mass, which you decorate your delicious baking.
How to make a protein cake decoration cream recipe
How to make cream for cake? A simple and tasty recipe for the preparation of a protein cream to decorate your cake! Ingredients for a cake cream recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. Chipping citric acid.
We look attentively our video recipe how to cook cream for a cake and you will get all tasty quickly and just at home.
We also look at the recipes of cakes of cakes and desserts: https://gooo.gl/n56avc
Recipes of pies and baking from the test https://gooo.gl/ztroyd
Festive and delicious dishes: https://goo.gl/i9ppfz
Music:
The composition "Carefree" belongs to the artist Kevin Macleod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incCompetech.com/Music/Royalty-Free/index.html?isrc\u003dusuan1400037.
Artist: http://incCompetech.com/ # Naidisperate # DulliesNews # DulliesNews
https://i.ytimg.com/vi/4a3kuruqqme/sddefault.jpg.
2016-05-22T08: 50: 32.000z
How to prepare a custard for decorating a cake at home
I suggest you try to prepare the classic version of the custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can and fit the cakes, and make decorations. If you are a starting host and looking for, what a simple and fast cake decorating cream is best suited - this is the option. With him, you will give an even form of a finished cake, disguising the irregularities, flaws and cracks, and also make it sweet and juicy.
The mass can no more than a day in the refrigerator. It is convenient that the remaining product can be frozen in a container with a lid or submit it as a separate dessert. It can be decorate with fresh berries or slices of fruit.
List of ingredients
To prepare a classic custard, you will need ingredients:
- 350 ml of milk;
- 100 g of sugar;
- 230 g of butter;
- 3 g salts;
- 1 pack of vanilla sugar;
- 30 g starch or flour;
- 2 pcs. Eggs.
Step-by-step recipe with photos
Video disc cream for cake decoration
By the way, just that is the very recipe for a classic custard. The video is interesting looks, because everything is thoroughly explained by a cute grandmother, for which it is pleasant to watch and interesting to listen.
Custard - Classic Recipe With Grandmother Emma
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How to cook custard - recipe and tips from the grandmother Emma. French cuisine has always been famous for exquisite desserts. Recipes from France are successful all over the world. Custard - Patisier, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of the Napoleon cake, to fill the tubes from a layer test and the like. Recipes of these and other delicious sweets you will find on our website in the section Cakes and Cakes. Coast - recipe with photos and videos. Grandma Emma is divided by a video discharge of a custard - to see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Creamy oil - 20 grams
Vanilla Sugar - 10 grams
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Website → https://www.videoculinary.ru.
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In many of our video recipes, we use the music of the composer Daniel Burstein
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2015-10-06T13: 56: 21.000z
How to make cream cream to decorate a cake at home
Creams prepared for decorating cakes at home can be very different. The only thing unites them is an impeccable taste. But in his experience I can say that the incredibly gentle and the easiest cream is creamy. It looks like white foam, with a rich-dairy neutral taste, combined with various recipes of glazes and creams. I guarantee that if you do everything right on the specified recipe, then the foam will be very stable and long keep the shape that is very beautiful when the cakes are cleaned.
Before making cake decorations with cream cream, you should tell for beginners, which cream should be used. For labeling, two types are suitable: vegetable and natural.
Vegetable cream - This is an emulsion from vegetable oil and fats, as well as stabilizers. The taste of such a product is very similar to natural. Vegetable analogue is denser, thick, with sustainable consistency. According to the recipe, which will be shown below, three liters of a whipped foam can be prepared from one liter of such cream to decorate the cake. Such cream are manufactured in convenient to decorate containers with nozzles. They can often be found in the markets - whipped cream in the canister.
Natural cream - The product is very calorie, fatty with a saturated taste of milk. There are white color or with a slight yellow tint. Only those fat content exceed 30% are suitable for decorating. Less fat either fail to beat, or they will fall very quickly. They are less than air, in contrast to vegetable, and more capricious.
If the technology of cooking a sweet mass is incredible incorrectly, they will easily fall asleep or spread. However, in their favor, two weighty arguments can be set - this is the taste and utility, unlike the low-calorieness of the plant analogue.
Do not be too involved in vegetable cream. They contain many preservatives and stabilizers. It is rather emergency for the hostess, when it is simply not enough time to mess around with a natural product. In such cream, sugar is not used, so they have a neutral milk taste. Due to this, plant cream can be combined with any kind of baking. You can add sugar powder in the cream, thus sweetening the confectionery product.
Compete with natural whipped creams as a decoration of homemade baking, perhaps not at the power of other described masses. As soon as you think for the first time you bake and decorate a cake with cream from whipped cream at home, I advise you to choose an industrial product. The packaging will indicate the percentage of fatty and the shelf life of the cream.
The ideal option should not contain something else, except for the cream itself. The minimum percentage of fatty industrial cream - 10, and the maximum - 42. In the market of grandmothers, you can buy a product of 50% fat and more, only from it not to get a high-quality cream. Guided by a recipe, when hitting you will get natural oil, but not a whipped cream. The optimal percentage of juicy cream, which, after whipping, is suitable for baking decoration, - 30-40.
List of ingredients
To create a cream mass, you will need:
- 200 g of cream;
- 2 tbsp. l. sugar either powder;
- 2 h. L. Vanilla extract.
Step-by-step recipe with photos
Video disc cream for cake decoration
Cream cream steady, impeccable for all types of baking.
Biscuit rift emerald with creamy-sofa. https://www.youtube.com/watch?v\u003dy1RA9Z8XEHY.
Gentle cream cream - souffle for cakes, cupcakes and any baking. http://www.youtube.com/watch?v\u003dMG8EK7FCJM8.
Children's cake hedgehog on the clearing. http://www.youtube.com/watch?v\u003dh8-bczk7ewe
https://i.ytimg.com/vi/1_uhf0chass/sddefault.jpg.
2015-12-27T03: 23: 39.000z
How to cook sour cream cream to decorate a cake at home
Near the summer and the berry season, so many hostesses will not hold off the temptation bake a biscuit cake or a roll, decorated with cream and berries. The cream is well combined with berries, but they will fall asleep under the severity of the cortex, and sour cream does not swapping with sugar. Therefore, the most simple and reliable way of tasty exit from the situation is cream of sour cream and butter. Its consistency turns out quite thick and at the same time easy. He absorbed all the positive aspects of whipped cream and classical oil mass.
List of ingredients
- 200 g of fatty butter;
- 200 g of sugar powder;
- 1 g of vanilina;
- 400 g fatty sour cream.
These are all ingredients for our sour cream cream.
Step-by-step recipe with photos
In this recipe, you can vary the proportions, as you will be comfortable. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very tender texture, then half of sour cream replace warm boiled milk. It is necessary to add milk to the finished thick mass in the whipping process literally on the tablespoon. So it is possible to continue until the mass without "whims" to take fluid, while not resolving.
Also to give originality instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, brandy or rum. Cream variations are obtained very worthy and interesting.
Video disc cream for cake decoration
The most simple products, the minimum of time - and ready! A proven method of cooking cream from this video discharge will not leave you indifferent. It turns out an incredibly tasty, thick and air, especially since suitable for decorating any home cake.
Sour cream cream for cake. How easy it is easy to cook and delicious cream.
This cream is prepared only 10 minutes from the most simple products, and it turns out very tasty, thick and air cream cream, which can be decorate any cake.
Products:
Sour cream 25% - 350 grams (sour cream better reckon at night)
Creamy butter - 180 grams (1 pack)
Sugar powder - 1 cup
Vanillin on the knife tip
1 cup \u003d 250ml
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In this article I collected all your favorite cream recipes for biscuit cake. Let my piggy bank be here, in which I will not look at once if I forget something. I hope it will be useful for you! Use on health!
1. Oil cream Charlotte
Delicious and gentle, with a slight structure, Charlotte cream is suitable not only in the layer of the cake, but also for decoration. The cream is prepared by the method of whipping butter with egg-milk syrup. Oil Take the best, without impurities and additives, with a fat content of 82.5%
The number of ingredients by 250 g of cream:
- Creamy oil - 100 g
- Sugar Sand - 90 g
- Yolk eggs - 1 pc
- Milk - 65 g
- Cognac - 1 tbsp. l.
Get the oil from the refrigerator in advance (1-2 hours before the start of cooking). In order for it faster, it is possible to divide with a knife to pieces with a length of 1-2 cm. The larger the surface of the oil will contact air, the faster it becomes the desired temperature.
First prepare syrup. Mix milk and yolk, straighten through the sieve, add sugar and put it on the stove. On slow heat, boil the syrup with constant stirring for 7-8 minutes, from the moment of boiling, cook 1-2 minutes. In its appearance, syrup must resemble a condensed milk.
Press the finished syrup to another dishes, cover the film so that the top will not be pretended, and cool.
Put the oil into a large bowl and begin to beat at high speed into the lush light mass. During the process, stop several times and collect the cream with a silicone blade, which smears on the walls of the bowl. In small portions, add cooled milk syrup into the oil (these ingredients must have the same temperature). The finished cream has such a structure: air, white, thick, easily falls off the blade, when tapping about the edge of the bowl.
Charlotte cream is most often flavored with a strong liquor, brandy, vanilla sugar. Vanilla sugar can be connected with usual and add to egg syrup during its preparation or can be confused into powder and add to cream at the very end of the beating.
This cream is not so tasty as Charlotte, but it is being prepared so simple that it helps in a difficult moment. It does not have eggs, which means he is well kept.
- Breased creamy oil 82% - 150 g
- Sugar powder - 70 g
- Condensed milk - 60 g
- Vanilla sugar - 1 bag (scroll into powder) can be replaced by 1 tsp. Vanilla extract
- Cognac (or any other strong alcohol) - 1 tsp.
- Cocoa powder - 15 g
All products in advance remove from the refrigerator to warmer. In soft butter, add sainted sugar, vanilla sugar, cocoa powder and take a diligence of 5-6 minutes with a mixer (at maximum speed).
Condensed milk add little by little, every time it is thoroughly stirring. Add brandy or liquor into the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it immediately before use.
3. cream with mascarpone
Favorite cream, which I often use. It is suitable for both biscuit cakes and caps. Ecler with mascarpone - delicious baking to tea.
In this recipe, you can change the fruit component, while getting every time new shades of taste and color. But without extraneous ingredients, cream with mascarpone is very good.
- Cold Fat Cream (33-36%) - 375 g
- Maskarpone - 360 g
- Sugar Sand - 75 g
- Vanilla extract - 1.5 h.
- Fruit puree (from raspberry, banana, strawberry, etc.) - 100 g
Cool cream: Place them in a bowl and remove into the freezer. Cold cream will be worse much faster. Then connect sugar, mascarpone, vanilla extract and beat at low speed, and then go to the maximum. Get stable peaks.
At the end of the preparation, add a fruit puree and gently interfere with the cream with a spatula. Store in the refrigerator until the cake assembly.
4. Protein cream
Usually, it is not glorified by such a cream, since it is very gentle, but for the coating and decoration - it is very suitable. So that protein decorations are firmly kept form, they are customized: Bake in the oven for a couple of minutes at high temperatures, while the cream is covered with an appetizing golden brown crust.
- Self single egg - 1 pc
- Sugar sand - 60 g
- Vanilla Sugar - 1/2 Package
Wake up proteins in a dense foam, add sugar and vanilla sugar and take care again to the formation of a dense, white, brilliant mass. Such a cream should be used immediately, otherwise it will fall.
5. Cream
This cream is preparing from cottage cheese and ordinary cream and very similar to filling in cottage cheese rings from custard test.
- Cottage cheese - 185 g
- Creamy oil - 70 g
- Sugar powder - 50 g
- Condensed milk - 15 g
- Vanilla sugar - 1/2 bag (need to be confused in powder)
- Cognac (or other fragrant strong alcohol) - 1 tbsp. l.
Beat the butter with powdered sugar and vanilla sugar before the breath, add condensed milk and beat again. At the end of the process, add brandy.
Cottage cheese through the sieve so that he become air. Couple with cream.
6. Cream "Flumber"
7. Custard sour cream for biscuit cake
About the usual version of the cream (where sour cream is mixed with sugar) I will not write, too, it is too simple and everything is known. I will tell about the new method of a sour cream, in which flour, egg, sour cream brewed in a water bath.
- Sour cream 20% - 300 g
- Eggs - 1 pc.
- Flour - 2 tbsp. l.
- Sugar sand - 120 g
- Vanilla extract - 1 tsp.
- Creamy oil - 250 ml
Mix the egg, sour cream, vanilla, sugar and flour, place on a water bath and boil to density, completely cool. Creamy oil at room temperature. Beat and, with constant stirring, enter into the cooled cream.
The cream is great for glorifying the cortex, since it is not necessary to be "wet" and additional impregnation with the syrup of the biscuit is not required.
8. Cream CHiz
Great for, as well as other cakes and pastries. It holds well, so it is used not only in the layer, but also for clearance of cakes and cakes.
- Curd Cheese - 340 g
- Creamy butter - 115 g
- Sugar powder - 100 g
- Vanilla extract - 2 h.
Cooking is very simple, no special skills need. First, take the creamy oil (115) with sugar powder (100 g) at high speed, and then add creamy cheese and take the mixer again.
The oil must have a room temperature, be softened and cheap well. Creamy cheese, on the contrary, should be very cold, just from the refrigerator.
9. Chocolate Ganash
The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for flavoring and taste.
- Dark chocolate (70%) - 100 gr.
- Cream (33%) - 50 ml.
- Oil - 10-15 grams.
Creamy oil in this cream is added more for glitter than for the structure, therefore its amount is small.
The cream is preparing very simple: in hot cream, add chocolate, broken into small pieces, mix. At the end of the preparation put a piece of oil.
It is important to remember the following proportions for milk, white and dark chocolate:
White Ganash: 2 pieces of chocolate, 1 piece of cream (33%), 10% cream oil
Dark Ganash: 1 piece of chocolate, 1 piece of cream (33%), 10% cream oil
Milk Ganash: 3 pieces of chocolate, 2 pieces of cream (33%), 10% cream oil.
Knowing these proportions, you can always cook a delicious cake cream, as well as a stuffing for, and, of course, Makarunov.
10. Cream of condensed milk and oil
- Soft butter - 200 g
- Condicated milk of good quality (in tin cans) - 200 g
- Vanilla extract - 1 tsp (optional). You can use strong fragrant alcohol
An important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. Feels like this is a bit cooler room temperature.
Warm oil whipping with a mixer into a light lush mass. Then, add condensed milk to small portions, whipping each time. Ready cream cool down in the refrigerator.
In Piegeaevo there is a variant of this cream (follow the link).
All necessary tools for confectioner, baking and ingredients I buy in the store www.bakerstore.ru. I recommend this store to everyone, since personally in my city prices in stores for confectioners for all ingredients are many times more expensive. And, by the way, when ordering, you can specify promotion pirgeevo.
Cake cream is an integral part of the dessert, with it you can decorate a delicacy or hide minor pastry flaws. Choosing the right filling, you can impregnate the cakes, make an additional layer or create an unusual decor on the surface of the product.
How to cook cream for cake?
The recipe for cake cream has many options and prepare it on a different basis. Following simple recommendations, you will know which filling is suitable for biscuits, sand, honey or pancakes.
- For prepare filling on a liquid basis - these are all sorts of custard, with condensed milk, cottage cheese or sour cream. With their use, it will take minimal use of a syrup, softening cake layers.
- If you need to make a thick dense interlayer between the korzh, oil, creamy or cheese cream for cake are used.
- Light cream for cake - protein. With proper manufacturing, it can be used for a layer between the korzhi and for decorating the surface of the dessert.
- Chocolate cream Ganash for the cake can act as impregnation of cores and glazes for the design of the surface. In this case, you need to take into account the quality of chocolate, the greater the content of cocoa beans in its composition, the more thick cream turns out.
Cream for cake with condensed milk
Cream cream, a simple recipe of which is described further, can be prepared. No need to beat, brew or cool. All components are mixed and used by appointment almost immediately. Such a filling is perfectly impregnated with any cakes: biscuit, sand, puff, and additional impregnation with syrup is possible and will not need.
Ingredients:
- boiled condensed milk - 1 b.;
- creamy oil - 150 g;
- vanilla and Cocoa at will.
Cooking
- Oil to take the mixer, pouring condensed milk.
- Add vanilla and cocoa powder. Get ready for the cake once again and cool for 15 minutes.
The perfect cream to align the cake is Ganash. It cools well and perfectly falls on the surface. They can be used before coating dessert mastic. For the manufacture, use dark chocolate with high cocoa beans. If the coating should be white, reduce the portion of the cream, so Ganash gets better.
Ingredients:
- chocolate bitter - 100 g;
- cream - 100 ml;
- sugar powder - 50 g
Cooking
- Shocolate break into small pieces, put in a bowl.
- In the sill, warm the cream with a powder, do not bring to the boil.
- Pour cream to chocolate, wait until it melts, mix.
- Before use, the cream must simultaneously have an hour in the refrigerator.
Unlikely delicious for cake is thick, dense and very white. Traditionally, it is prepared from Muscarpone or Philadelphia, if it is not possible to purchase these types of cheese, any more accessible cream-cheiz can be used. This cream perfectly fit into the manufacture of "naked" chocolate cortex cakes.
Ingredients:
- mascarpone - 500 g;
- cream 33% - 200 ml;
- sugar powder - 50 g;
- vanillin.
Cooking
- Cold cream with a mixer to dense peaks, pumped by powder.
- Continuing the operation of the device add cheese and vanillin.
- Whip up to a homogeneous and smooth texture.
Lightweight and aircraft of whipped cream cream will be perfect if it is impearly followed by all product handling rules. It is important to monitor that the cream did not smell and did not turn into the oil. It is possible to use a product of plant origin, it is very well whipped, but the taste of it is slightly shown, add a small pinch of citric acid for the balance of taste.
Ingredients:
- cream for whipping - 500 ml;
- sugar powder - 100 g;
- lemon acid - 1 small pinch.
Cooking
- Cold cream whipping a mixer at high revs.
- Add powder and citric acid.
- Cream for cake is whipped before the formation of dense stable peaks and immediately use on purpose.
Perfectly suitable curd cream for a pancake cake. It goes to moderately dense, soft and very tasty. If the basis is not too sweet, add more sugar powder to a lot. Do not use crystalline sugar, it will dissolve in the cream and the consistency will be released not very attractive, more liquid. Cottage cheese should be smooth, without grains, wipe it through a sieve.
Ingredients:
- curd mass - 400 g;
- sugar powder - 100 g;
- vanillin;
- creamy oil - 150 g
Cooking
- Soft oil sweat with powder and vanilla before the mass. Must get a white lush cream.
- Add cottage cheese servings by continuing the course of the mixer.
- Smooth white cream should cool for an hour before use.
The most popular cake cream from milk - custard. Flour is often added to thundrance, but you can use the French filling technology. He thickens due to the brewing of yolks, as a result, it turns out very gentle, smooth. If desired, it can be made chocolate, adding the recipe with one spoon of cocoa powder.
Ingredients:
- milk - ½ tbsp.;
- sugar - 1 tbsp.;
- creamy oil - 180 g;
- yolks - 3 pcs.
Cooking
- Distribute yolks with sugar to lush mass.
- Enter the milk, put the dishes on the water bath.
- Warm the mass, constantly stirring, wait until the cream thickens.
- Soft oil is whipped to pomp, gradually pour the cream and continue to mix to a homogeneous mass.
- Cream is used chilled.
This simple cake cream has another name - Kurd, cook it is very simple. This delightful filling will transform the most outstanding cakes. The technology of its manufacture is similar to a custard, only as a result it comes out easier, not fat and absolutely not apparent. He will perfectly cope with impregnation of cortex, and decorate the dessert they will not succeed, taking into account his light texture.
Ingredients:
- lemon - 2 pcs.;
- sugar - 100 g;
- creamy oil - 70 g;
- egg - 2 pcs.
Cooking
- Remove the yellow layer of the zest with a shallow grater.
- Squeeze juice, strain from the bones and cake.
- Mix juice with a zest, add sugar and eggs, beat.
- Put the container on the water bath, stirring boil for 10 minutes, until the mass thickening.
- Add the oil, mix.
- Delicious cake cream will be ready for use after cooling for 2 hours.
Delicious and rich can be made liquid to impregnate the cakes or dense and use as an additional layer between the korzhi. Chip before use you need to grind with a coffee grinder or blender, so the cream will be released more uniform. From the specified number there will be not many cream, but it is enough to fill the cake of three cakes.
Ingredients:
- white chocolate - 100 g;
- cream 33% - 100 ml;
- coconut chips (small) - 100 g;
- butter cream - 100 g;
- sugar powder - 50 g
Cooking
- Melt chocolate.
- Wear oil with powdered sugar.
- While cream to lush consistency, enter the gradually oil mass and melted chocolate.
- Turn off the device, enter the coconut chips, mix the spoon.
- Before use, the cream must be broken in the refrigerator during a clock pair.
For the decoration of the cake is preparing in Swiss technology. Merenga resulting from light, a little bit of consistency, but at the same time perfectly holds the form. This cream is perfect for decorating the dessert, among other things, it comes out unusually tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.
Ingredients:
- proteins - 4 pcs.;
- sugar powder - 200 g;
- lemon Acid - 1/4 h. l.
Cooking
- Put the design with water for steam bath on fire.
- In the bowl, beat the proteins before the formation of a foam cap. Put on a water bath and continue to beat, slumbering sugar powder.
- Beat until the mass become separated from the bottom.
- Remove from the heat, throw citric acid, continue the operation of the mixer for another 5 minutes.
- Cake decoration cream is ready for use as soon as it completely cools.
To build intricate figures on the surface, you will need a thick cream for the cake. Well, with such a task, protein cream, oil, ganash or cheese based on mascarpone copes. For registration you will need a special inventory - a bag with nozzles and spatulas. Casting cream is better gel dyes, they are brighter and evenly dissolved.
How do you decorate with your own hands with cream cake?
Lightweight cake decoration cream
cookingClassy.com.
This universal cream is suitable for interlayer of biscuit cakes, and for decoration, it is well holding a form, ideal for all sorts of oil roses and flowers in Malaysian technique, as well as to cover the cake under mastic. It is afraid of heat.
Ingredients:
- 100 grams of butter;
- 4 st. Supplies of powdered sugar.
Instruction:
For such a cream, you need to take high-quality butter, due to a long whipping the taste of the cream is not oil, but creamy. Creamy oil should be softened, cream consistency, like that, if you leave the oil in very hot weather. Starting to beat the oil by adding sugar powder with small portions. After the whole powder is added, beat at the middle speed 10-15 minutes before the air lush mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times it was the most popular cake cream. Another one variety is the oil cream with condensed milk. To do this, beat 200 grams of cream oil and half of the banks of condensed milk.# 2 Oil Cream Charlotte
Custard without flour, well suited for layers and decoration of cakes, for caps on cupcakes.
Ingredients:
- 200 grams of butter;
- 6 st. Schedule of milk;
- 4 st. Supplies of sugar;
- 2 eggs.
Instruction:
Boil milk with sugar. In a separate saucepan, beat the ball with a broom and without interrupting whipping, pour hot milk with sugar here. Continuously stirring, bring the mixture almost to a boil, remove from the fire and cool slightly. While the mixture is cooled, beat the oil to the lush white mass. In the process of whipping the oil, pour a cooled egg-milk mixture with a very thin jet, to beat a lush cream.
# 3 English custard
The custard cream is perfectly combined with a custard and a layer test. It can also be used as a filling for tartlets, profitoll. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.
Ingredients:
- 500 ml of milk
- 150 g of Sahara
- 4 yolk
- 50 g of flour
- 1 vanilla pod.
Instruction:
Throw yolks with sugar, add flour. Vanilla pod to cut in half and sharp knife to embroider seeds, put them in milk. Milk with vanilla bring to a boil. Dog fire to small. Gradually, in small portions add an egg-flour mixture, continuously stirring. Continue to interfere until the cream does not thicken. Cool cream. To the top not formed a dense crust, cover the surface of the cake of the food film directly.
# 4 Cream Patisier
This type of custard is used for layers of cakes, eclairs, tartlets, can be served to pancakes and crepe. In the cream, patchesier, in contrast to the classic English cream, instead of flour, starch is used, it is thanks to him the fire cream is never folded.
Ingredients:
- 2 eggs;
- 30 g starch;
- 100 g of sugar;
- 500 ml of milk;
- 50 g of butter;
- 1 vanilla pod.
Instruction:
Cut the pod of vanilla in half, sharp knife to stroke seeds and put them in milk, lightly heat the milk with the vanilla and leave half an hour. Mix in a saucepan of eggs, starch and sugar. Add half a cup of milk and mix it once again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When there will be many bubbles from the bottom, boil another 2 minutes and remove from the fire. Add oil and cool, cream will become thick. Very good cake cream.
# 5 cream Muslin
Add to the cream patiser whipped cream (300 g of cream 100 ml of cream), and you will get a Muslin cream. This cream is well suited for Milf and Napoleon.
# 6 Swiss oil meringue
Worldwide known as Swiss Buttercream Meringue, many confectioners. Great cream for decorating cakes and cupcakes! It holds well and looks very beautiful. It can be stored in the refrigerator up to 72 hours.
Ingredients:
- 3 protein;
- 90 grams of sugar;
- 250 GG of butter;
- a pinch of salt;
- vanillin.
Instruction:
In a saucepan, put squirrels and sugar. Build a water bath, while saucepan with squirrels must bask for a couple, i.e. should not come into contact with water. Heat the mixture, intensely stirring the wedge. Once sugar is completely dissolved, remove from the bath. The weight should be homogeneous and smooth, overfeit a little mixture between your fingers, there should be no sugar grains. Add a pinch of salt and beat the mixer at high speed to sharp peaks. Mass should be glossy, dense, if turning the container with proteins, they must remain motionless.
Take a softened butter, oil should be high quality, it is important for taste and cream structure. Beat a white lush mass.
Then, on a teaspoon, add whipped oil to protein mass, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is fully separated into proteins. Add vanillin, dyes in the finished cream.
This cream is well suitable for flowers in Malaysian technique.
# 7 Cheese Cream Cream or Cream CHiz
Another extremely popular cream. The simplest manufacturing, very tasty, slightly solonly due to cream cheese (or curd, Cremette, Almette, Hohland). He keeps the form well, it turns out beautiful kapaps for kapeers, they also glorify them and decorate cakes and cakes. Perfect cake cream.
Ingredients:
- Cream 33% - 100 gr
- Creamy cheese - 500 gr
- Sugar powder - 70 gr
Instruction:
Beat cream to sharp peaks. With cream should be neat, not to beat, otherwise the oil is separated. Cream should be cold! You can also cool the whisk for whipping and a bowl where you beat cream. Then add sugar powder and cream cheese, and beat again to homogeneity. Remove the cold for an hour to stabilize.
There is another popular recipe cream chiza on butter. It has an excellent structure for decorating cupcakers and cakes, for example in Malaysian technique.
Ingredients:
- Curd or creamy cheese - 500 gr;
- Creamy oil 82.5% fat - 180 grams;
- Sugar powder - 150 gr.
Instruction:
The main condition - the cheese is cold, oil temperature. All ingredients mix in the mixer bowl. Keep refrigerated.
# 8 italian meringue
The tight of all Mereng. Suitable for designing cupcakes, cakes, tartlets.
Ingredients:
- 2 egg squirrels of room temperature
- 40 ml of water
- 120 grams Sahara
- a pinch of salt
Instruction:
Beat proteins with a pinch of salt to sharp peaks.
Cook from sugar and water syrup. To do this, mix sugar with water, bring to a boil and boil 5 minutes. While the syrup is cooked, beat the proteins with a pinch of salt to sharp peaks. Do not cease to beat the proteins, pour the syrup with a thin flowing. After the whole syrup poured, beat another 3-4 minutes. The cream is ready for work.# 9 Chocolate Ganash
Ideal for coating a cake under mastic, they can also be decorated with cakes and cupcakes, make a filling for desserts.
Ingredients:
- high quality chocolate
- cream fatness of at least 33%
For Dark Ganasha (50-60% of Cocoa content) you will need 2 pieces of dark chocolate and one piece of cream at least 33% of fatty. If the ambient temperature is quite high, it is necessary to take 2.5 or even 3 parts of the chocolate.
For the dairy Ganasha (30% of the cocoa content) you will need 3 pieces of milk chocolate and one piece of cream at least 33% fat. In warm weather, the amount of chocolate needs to be increased to 3.5-4 parts.
For the White Ghanas, you need to take 3 parts of white chocolate and one piece of cream at least 33% fat. In warm weather, as well as with dairy ganash, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the milder chocolate, Ganash from white chocolate tends to crawl into the heat, so many confectioners in the warm season work with it is not very willing. If you are new, it is better to start with a dark or milk ganash.
Instruction:
Very fine chop chocolate with a knife.
Pour cream into a deep saucepan with thick walls, put on the middle fire, keep on fire until small bubbles appear on the surface, remove from the fire. Slightly cool before the disappearance of bubbles and pour chocolate, to tilt the pan from side to the side so that the cream covered the chocolate and leave for a few minutes so that the chocolate is lean. Then gently stir up to homogeneity with a silicone spatula, you can use a whin, but it must be absolutely dry! Place the pan on a very slow fire and interfere until all pieces of chocolate are completely disperse, the mass should be glossy and smooth. Pour the Ganash to a bowl suitable for the microwave, cover the film and leave for the night at room temperature for stabilization. Before working in the microwave on the smallest power.
# 10 Lemon Kurd
This amazingly delicious cream is used for fillings of cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is done very simple and quickly. At the heart of the cream lemon juice, it is possible to replace it with any citrus fruit juice or a mixture, but they should be sour, so the eggs will not be curly.
Ingredients:
- 2 eggs
- 2 lemons
- 100 grams Sahara
- 30 grams of butter
Instruction:
Remove the zest from one lemon and mix it with sugar. Squeeze juice from lemons, and pour it into sugar with a zest. So that the juice succeeds more, lower the lemons for a few minutes in boiling water. Slightly beat eggs for a fork. Add to juice with sugar. It is half an hour to brew half an hour to give the scented. Strain the mixture! Pretty mixture is placed in a saucepan, add oil and cook on slow heat to thickening. Store in glass jars in the refrigerator. The cream is so tasty that you can immediately increase the crack proportion and cook more it.
A delicious and appetizing cake with cream is considered a real culinary masterpiece. It will be able to make only an experienced cook, which will cope with complex technologies. Beginner hostesses will also use information about how cream fillings that serve as decoration and impregnation of cupcakes are preparing. Thanks to her, there will be unique desserts.
How to make cream for cake
There are many options how to cook cream for cake. A selection of a recipe on the type of test and filling is depends - for puff, it is suitable for custard, and sour cream. If a light fruit cake is prepared, it is good to fill it with lemon or banana filling, and complex cake creams are suitable for refined air napoleona - creamy or oily.
Preparation of products
Begins to prepare any cream on the cake from the preparation of products. The basis of each type is a lush mass, whipped by a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amount and additives affect this or that type. The most common recipes are creamy, oily, custard, protein and sour cream.
Oil cream needs the choice of unsalted butter, sugar or powder from it. Supplements to it serve milk, cocoa, coffee, eggs and condensed milk. Custard filling is used for multi-layered desserts - for them you need eggs, milk, starch or flour. It is boiled, constantly stirring, and after cooled. Protein cream involves using egg whites, whipped with sugar powder. They decorate the surface of colored desserts, but not used for the layer of cakes.
Creamy filling is obtained by whipping chilled cream. She impregnate biscuit, but puff or sandy cakes are better soaked with a creamy-sour cream. It will take a fresh cooled sour cream of high fatty and cream. Any cream species involves the preparation of the best fresh high quality products, because the taste of the final dishes depends on them. It is worth buying fresh butter, eggs, use home cream or sour cream.
Cream Cream at Home - Recipe
Find today the appropriate recipe for cake cream is not difficult, because there are a wide variety of options. Beginner culinary will use a step-by-step recipe, which will tell you how to make the cake filling gets amazingly tasty. Professionals will also like the recipe with a photo that prompts how the cake creams are even tastier.
You can prepare a filling from cream, sour cream or eggs, diversify the inclusions of chocolate, fruit, fragrant spices and strong alcohol. High-calorie oil and cream creams compete with protein and colors in difficulty. It will be useful to know all the secrets of chefs that will help make a delicious impregnation, which will appeal in honey and anthills to all friends, relatives and guests.
Custard classic
- Cooking time: 1 hour.
- Number of portions: 30 persons.
- Calorie dish: 215 kcal.
- Purpose: for dessert.
- Cuisine: author.
Puffs or sandy cakes well lubricate a filling for which a custard recipe for cake is used. It turns out to be surprisingly gentle and fragrant, it has a thick consistency and a rich taste. No recipe for Napoleon will cost without a skillfully cooked custard, which will give the current sweetness and airiness.
Ingredients:
- creamy oil - 200 g;
- flour - 100 g;
- yolks - 6 pcs.;
- milk - 1.2 l;
- sugar - 250 g
Cooking method:
- Yolks, sugar and flour to combine into a homogeneous mass, gradually pour milk with careful stirring.
- Put the mass on the middle fire, boil, remove from the fire. Cool to room temperature, add oil to a spoon, intensely whipping the oil-milk mixture.
Sour cream
- Number of portions: 4 persons.
- Calorie dish: 454 kcal.
- Purpose: for dessert.
- Cuisine: author.
Beginners are helpful to find out how to prepare sour cream for biscuit cake. It is distinguished by a saturated creamy taste, consists of sour cream of high fatty and high-quality oil. This is a simple cake cream, both by component parts and cooking time. This option is suitable for the biscuit cake, and if you add gelatin to it, it turns out an air filling for the dessert of the bird's milk.
Ingredients:
- creamy oil - 150 g;
- sour cream - 150 g;
- sugar is a half-table.
Cooking method:
- Sugar is crushed into powder, mix the wedge with chilled sour cream and soft butter, previously adjusted to room temperature.
- All actions should be carried out gradually to form thick foam.
Curd
- Cooking time: half an hour.
- Number of portions: 4 persons.
- Calorie dishes: 270 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: average.
A delicious aromatic layer for corteans is the curd cream for a cake with the addition of lemon zest and vanillin. A pleasant filling is suitable for decorating a cake. You can deceive her surface and side pieces of the cake, sprinkle with caramel crumb, walnut nuts or decorate with fruit. It will be a festive dessert, pleasing adult and child.
Ingredients:
- lemon zest - 3 g;
- cottage cheese - 250 g;
- nuts - 20 g;
- vanillin is a pinch;
- sugar - 150 g;
- fat cream - Fullack;
- water - half a cup;
- gelatin - bag.
Cooking method:
- Cottage cheese to rub through the sieve, mix with sugar sand, beat. Add vanillin, roasted nuts, lemon zest.
- Gelatin pour water. Cream to beat to lush foam.
- Connect all products with cottage cheese, send to the refrigerator for 2.5 hours.
- If you wish to add raspberries, strawberries, pieces of peaches or apricots.
From cream
- Cooking time: half an hour.
- Number of portions: 4 persons.
- Calorie dish: 248 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: average.
Surprisingly gentle and air is obtained cream for cake cake. It can be used to fracture the surface and for the blizzard of the cortex. Sounded by air, it is ideal for biscuit or puff cores, sand dough and tubes. A special taste of stuffing gives vanilla sugar, and to keep her form, gelatin is used.
Ingredients:
- cream - a glass;
- gelatin - 10 g;
- sugar powder - 100 g;
- vanilla sugar - 4 g;
- water is half a cup.
Cooking method:
- Cream whipped the wedge to get a lush foam. To facilitate cooking, you can take a mixer. Through equal periods of time, to plunge the sugar powder, to one of the techniques add vanilla sugar.
- It is gelatin to choke with cold water for 20 minutes, warm up to complete dissolution, cool.
- Continuously whipping, add gelatin.
Prepare and other recipes.
From condenbies
- Cooking time: 80 minutes.
- Number of portions: 10 persons.
- Calorie dishes: 465 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: complicated.
The high-calorie stuffing is considered a condensed milk and oil cream. Mass distinguishes thick consistency, bright creamy flavor and sweetness of condensed milk. You can diversify the impregnation with the addition of any nuts - walnuts, cedar, peanuts, hazelnuts or cashews, which are well combined with a saturated caramel touch of delicacy.
Ingredients:
- condensed milk - 2 banks;
- creamy oil - 400 g;
- nuts - 40 g.
Cooking method:
- A condensed milk right in the jars to pour water, cook on a weak heat for two hours, cool.
- Stay in a bowl, add softened butter. Beat into the lush cream of golden color, add grinding nuts.
Oil
- Cooking time: 45 minutes.
- Number of portions: 4 persons.
- Calorie dish: 460 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: average.
The taste of childhood will help to recall the oil cream for a cake, which were decorated with desserts from puff or biscuit dough. Especially like this option impregnation and decorating cakes to children. The child will appreciate the sweet taste of the filling, which will be gentle and melting in the mouth at the first touch. Just hiding your fingers - besides, if you want, you can add cocoa to get a pleasant chocolate taste.
Ingredients:
- creamy oil - 250 g;
- eggs - 2 pcs.;
- milk - ¼ cup;
- sugar is a glass.
Cooking method:
- Eggs to be confused with sugar, add warm milk.
- Heat the mixture on a water bath, cool, add soft oil.
- Thoroughly rub.
Chocolate
- Cooking time: half an hour.
- Number of portions: 12 persons.
- Calorie dish: 444 kcal.
- Purpose: for dessert.
- Kitchen: French.
- The complexity of cooking: complicated.
It's a little more difficult to prepare a chocolate cream for a biscuit cake. Ganash, who keeps the form well, is made from cocoa with the addition of dark chocolate, which can be easily replaced with dairy or even white if you want to get a sweeter taste. When using bitter chocolate, the finished Ganash can be sweeten with honey, powdered sugar, add a drop of an orange liqueur for piquancy.
Ingredients:
- dark chocolate - 450 g;
- cream - 2 glasses;
- creamy oil - 50 g.
Cooking method:
- Chocolate chopped with a kitchen combine, pour hot cream.
- After 2 minutes, add the softened oil, knead the mixer well.
- Clamp. If you cool the Ganash, then the mass can be used to glorify thin cakes.
- To obtain air mass, it needs to be cooling 30 minutes on the shelf of the refrigerator, and then beat.
Learn how to prepare for other recipes.
Protein
- Cooking time: 10 minutes.
- Number of portions: 1 person.
- Calorie dish: 196 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: average.
Beginner culinary is useful to know how to prepare squirrel cream at home. Confectionery with it will become a cooling agent, rushing to taste and more refined. It is possible to use it both for cortex layers and the coating of the surface. It retains the form well and serves as an excellent basis for fastening nuts on it, chocolate crumbs and coconut chips.
Ingredients:
- sugar is a glass;
- water is half a glass;
- egg proteins - 4 pcs.
Cooking method:
- Dissolve sugar in water, put to boil on medium heat before viscosity. Syrup should turn out to be so that the drop does not spread through the smooth surface.
- Squirs to beat the mixer to a strong foam, a little squeeze.
- Insert hot syrup into egg foam, beat up uniformity.
Creamy
- Cooking time: 5 minutes.
- Number of portions: 4 persons.
- Calorie dish: 190 kcal.
- Purpose: for dessert.
- Cuisine: Italian.
- The complexity of cooking: average.
The simplest recipe is the option how to make cream cream from mascarpone. This cheese with a soft delicate taste is great for creating a creamy fragrant impregnation, resembling cream cream and suitable for a biscuit cake with a berry stuffing. The classic recipe for Italian cuisine involves the use of brandy, but without it you can do if you do a dietary dessert for a children's holiday.
Ingredients:
- maskarpone - 250 g;
- vanilla sugar - 10 g;
- brandy - 10 ml;
- sugar powder - 20 g;
- oranges - 1 pc.;
- lemons - 1 pc.
Cooking method:
- Mix mascarpone with sugar and powder, add brandy, to lose the zest with both citrus.
- Mix the cheese cream thoroughly. At the request, add grated chocolate chocolate, crushed nuts.
Banana
- Cooking time: half an hour.
- Number of portions: 4 persons.
- Calorie dishes: 257 kcal.
- Purpose: for dessert.
- Cuisine: author.
- The complexity of cooking: average.
Another simple dessert decoration will be a biscuit cake banana cream. It does not require special skills for its manufacture, because you only need to mix all the components of the mixer. Such impregnation is perfect for the decoration and domestic pastries, fragrant cogs from the biscuit. The secret to the preparation of thick sauce is the use of ripe bananas.
Ingredients:
- creamy oil - 200 g;
- condensed milk - bank;
- bananas - 3 pcs.
Cooking method:
- The oil soften at room temperature, beat the mixer, gradually pouring condensed milk.
- Bananas are largely lost, introduce into the ground. You can add a semolina for the thickeship.
- Bake the cakes, wrap.
Creams for cakes at home - Cooking secrets
To make a delicious cake cream, it is worth listening to the advice of chefs and leading restaurant confectioners:
- Cream creams for cake involve the use of cooled cream. If they are warm, then the beat will have longer, which will lead to their buoying. To fix it, you need to remove excess liquid, laying out a lot of gauze or fine sieve.
- More dense consistency are cream textures made of cream with the addition of fresh fat sour cream 25-30%.
- Oil impregnation is better to make an oil whipping on ice or in a bowl with cold water. This is necessary to preserve the resistance of the mass.
- The custard has the greatest luxury, the more flour or starch placed there. When using starch, you need to bring the mass to a boil and hold on a couple of minutes on fire, and when using flour to boil, you do not need to be touched and removed from the fire.
- To obtain a lush protein texture, a container in which the mass is prepared should be perfectly dry. Sugar syrup is better to pour a little bit, and add citric acid at the very end.
- Impregnations that require heating, it is better to prepare in thick-walled and thick glass so that they do not burn.
- A low-fat yoghurt cream is well diversified by ice cream.
- To decorate the cake, it keeps the form of a dense cream based on gelatin.
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