Chapter:
Homemade pies, cakes, pastries, cookies, gingerbread
School of home confectionery. Page 3 (based on materials by Robert Kengis)
A single numbering of recipes is preserved on all pages of the section.

CREAMS FOR CAKES AND CAKES
CONFECTIONERY CREAMS DIFFERENT
Recipes 1-73

Also about decorating confectionery, see pages with step-by-step photos:

The cream is a lush mass prepared by whipping butter, eggs, cream with sugar and other products. Due to its high nutritional value, excellent taste and plasticity, the cream allows you to create decorations of the most intricate shapes.

However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

Bacterially contaminated cream can be a source of disease and poisoning. Microbes can be brought into the cream with raw materials, from dishes or from hands. The cream should not be prepared for the future.

Products with cream should not be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare cakes and cakes with cream shortly before consumption.

In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.

Recipe Explanations

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow paint obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green paint obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloration give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red and pink paint are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue paint obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure blue solution.

pistachio paint formed by mixing yellow paint with a small amount of blue.

chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream "cuts off" (becomes pockmarked), you need to slightly warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.

2. Butter base cream on sugar syrup

Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the chilled sugar syrup in small portions.
Whip until fluffy.

3. Butter base cream on powdered sugar

Cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that fine, carefully sifted powdered sugar is added in small portions while whipping.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Place sugar and eggs in a saucepan. Heating the mixture to 45 °, beat it with a whisk until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
In a separate pan, heat the oil to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mass of eggs and sugar.
Beat the total mixture until a fluffy cream is formed.

Flavored oil creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of taste and aroma.
In the recipes for flavored creams, the additives are calculated for a portion of the main cream prepared from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.

6. Apricot oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apricot tincture or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of canned pineapple syrup, tint yellow (see beginning of page) and mix well until a uniform color is obtained.

8. Orange Butter Cream

To the main butter cream (recipes 1-5), add juice from% orange (recipe 129) and juice from orange peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).

9. Benedictine oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in pistachio color (see at the beginning of the page) and mix well.

10. Vanilla Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. Cream color is white.

11. Cherry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. spoon strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of cognac and mix well.

15. Coffee butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of coffee liqueur or coffee tincture (see beginning of page). If at the same time the cream turns out to be light, add burnt (see at the beginning of the page).

16. Lemon oil cream

To the main butter cream (recipes 1-5), add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see beginning of page).

17. Raspberry oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or syrup from raspberry jam. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see beginning of page) and add citric acid to taste (see beginning of page).

19. Butter honey cream

Add 2 teaspoons of natural honey to the main butter cream (recipes 1-5) and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5), add 3 tbsp. spoons of peeled roasted finely ground nuts. Roasted nuts pass through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).

22. Praline oil cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare praline mass, you need the following products:
1 st. a spoonful of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.
Prepare the praline mass in the following way:
Roast nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms.
Put the roasted nuts, almonds and sugar into a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.

23. Butter pink cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color pink (see at the beginning of the page).

24. Butter rum cream

To the main oil cream (recipes 1-5), add 3-4 drops of rum essence or 1 tbsp. a spoonful of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Oil tea cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color cream pink (see beginning of page).

28. Chartreuse oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).

29. Chocolate Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apple tincture or 2 tbsp. spoons of natural juice (recipe 187). Add food acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
Flavors and flavors can be added to base protein creams to produce flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.

31. Raw protein cream (basic)

Pour the squirrels into the pan, put it on ice or in cold water and beat with a metal whisk for 10-15 minutes until a thick fluffy white foam is obtained, which should be held on a raised whisk. Without stopping beating, gradually, in small portions, add fine, carefully sifted icing sugar (1/3 portion) to the whipped proteins and continue beating for another 2-3 minutes.
Then take out the whisk, add the rest of the powdered sugar, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its splendor during storage.

32. Custard protein cream (basic)

Put granulated sugar in a saucepan, pour water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paints, fruit juices and other aromatic substances used for oil creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g cream : 3 egg whites, 2 tbsp. spoons of jam, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.

Heat washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g cream : 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.

After removing the core with seeds, bake the apples in a pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour hot mixture into well beaten egg whites.
Use the cream immediately while warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
So that the custard does not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pan with the cream should be placed in cold water or between pieces of ice, covered with another pan (basin), on which also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
So that a dense crust does not form on the surface of the cream, it is sprinkled with sugar or the cream is periodically mixed during cooling. Chilled cream is quickly used for the preparation of products.
Custards do not do it use to decorate the surface of cakes and pastries, since they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing individual products in recipes with creams or adding new ones, you can get flavored custards with different tastes and aromas.

35. Custard on eggs (basic)

Instead of eggs, you can take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thick (in no case should the cream overheat and bring to a boil, otherwise it will be cut off).
Remove from the stove and put the cream to cool.

36. Custard with flour (basic)

Ingredients for 350-400 g of cream : 1 cup milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.

Mix the egg with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring to a thickening, but do not boil.
To improve the taste and sterilization, lightly fry wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Cream custard air (basic)

Ingredients for 400 g cream : 1 cup milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.

Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, quickly mix them with the hot mixture. Heat the whole mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot tincture or liqueur.

39. Pineapple Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.

40. Orange Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or, after boiling and cooling, add the juice from the zest from one orange.

41. Vanilla Custard

Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.

42. Lemon Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.

43. Custard tangerine

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Custard honey

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk, take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Custard almond (walnut)

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of roasted finely chopped almonds, nuts, peanuts.
The cream should only be used for the filling.

46. ​​Chocolate custard

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of sugar and 2 teaspoons of cocoa powder or one 50-gram bar of chocolate (no added sugar). Break the chocolate into small pieces.

47. Custard Apple

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 glass of milk and 1/2 glass of apple juice (recipe 187) or light-colored applesauce with a pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic buttercreams

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.
Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.
Layer sand and puff layers with these creams Not recommended, since under the weight of the weight of the upper layer, the cream “sits down”, and when cutting and while eating, it is squeezed out.

48. Butter cream without gelatin (basic)

For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin (basic)

Ingredients for 400 g cream :
- 1.5 cups of cream 20-35% fat,
- 1/2 teaspoon of gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

50. Creamy egg cream with gelatin (basic)

Ingredients for 400 g cream :
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.

Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the saucepan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

If you need a buttercream recipe for a cake, then use any of the following options for making it, because it can be so different and so delicious.

Classic Buttercream Cake

Ingredients:

• butter– 450 g:
• granulated sugar - 180 g;
• - 280 g;
• vanilla sugar.

Cooking

Novice hostesses most often wonder how to make butter cream for a cake. Actually - easy and simple! To do this, we take soft butter and pour condensed milk to it. Putting the whisk attachment on the blender, beat on average speed three minutes. If you don't have a blender, use a mixer. Then add granulated sugar and vanilla sugar and beat until its grains are completely dissolved.

To make it easier to work with the cream, put it in the cold for 20-25 minutes.

Butter cream for biscuit cake

Ingredients:

• cream - 280 ml;
• sugar - 125 g;
• butter - 125 g;
• cognac - 3 teaspoons;
• vanillin - 1 package.

Cooking

In a saucepan, pour the cream and heat on the stove until hot. Pour hot cream over sugar and stir until completely dissolved. Let the mixture cool down in a cool place. Then, combining it with butter at room temperature, we begin to beat with a mixer until the cream becomes porous and airy. Add vanillin and cognac, but with the help of a spoon gently mix everything.

The resulting cream can be applied to biscuit cakes and form a cake.

Cream cheese cream for cake

Ingredients:

• cottage cheese - 220 g;
• fruit syrup - 4 tbsp. spoons;
• lemon juice- 2 tbsp. spoons;
• cream - 250 ml;
• butter - 60 g;
• granulated sugar - 4 tbsp. spoons.

Cooking

Pour lemon juice with fruit syrup into the grated cottage cheese and beat everything with a mixer. In a separate bowl, beat the cream with sugar and butter with a mixer in a thick fluffy foam. Combine two separately obtained masses into one whole, mixing everything with a spoon.

Due to cottage cheese, this cream turns out to be tender and really with a creamy taste, diluted with a hint of fruit syrup.

Cream Cheese Cake

Ingredients:

Cooking

We make sure that the butter and cheese are soft, then it will be easier for you to work with them. Beat them with a mixer. When the mass begins to increase in volume, namely, it becomes more airy, add powdered sugar with vanilla and beat until smooth.

The type of such a cream is more often used for the beautiful design of confectionery. So, if you have a pastry syringe with nozzles, you can show your imagination, especially decorate your cake.

Cream is a magical confectionery component that turns an ordinary biscuit or cake into a cake or pastry. Well, what else can give baking a special charm and make the cake unforgettable! By the way, sometimes it helps not only to decorate the product, but also to hide minor flaws. In addition, with the help of cream, you can create delicious desserts, where it will act as a wonderful addition or itself will become the basis of luxurious sweetness.

There are several main groups of creams:

• Custard
• Creamy
• Sour cream
• Oily
• Curd
• Protein

Using one, for example, biscuit base, but different creams, you can get completely different confectionery masterpieces. To do this, it is enough to know just a few basic recipes, add a little imagination, and success is guaranteed!

Where to apply, what to cook from and how to store this sweet miracle, we will try to find out now.

What desserts use creams

The word "dessert" itself means a sweet dish served at the end of the main meal. Such a treat, like the last phrase in a conversation, is remembered the most, and simply has to be amazing! Cream will also help here, which will be an excellent addition to sweet omelettes, pancakes, desserts from berries, fresh and baked fruits, fruits in dough, etc. There are also completely independent dessert creams. They are prepared on the basis of cream (more than 20% fat), sour cream, cottage cheese with sugar, eggs, milk, gelatin, fruits. Chocolate, powdered sugar, cinnamon, coffee, candied fruits, nuts and everything that your fantasy tells you are used as decoration! The finished cream in portioned bowls or glasses is placed in the refrigerator and then served on the table.

We offer a wonderful recipe for making cream, as an independent dessert.

Curd cream recipe

Ingredients : for 150 g of cottage cheese - 1 tbsp. milk, 1 tbsp. flour, 4 eggs, 1 tsp. gelatin, 1 tbsp. sugar, vanillin

Stir the flour with half the volume of cold milk. We heat the remaining milk, combine both parts, bring to a boil and send to cool in a cool place.

Whisk cottage cheese and butter until smooth. Beat the yolks with sugar, add chilled flour with milk and combine with the curd mass. Soak gelatin in ½ cup of water. Beat the whites in a strong foam and combine everything together, mixing thoroughly. The finished cream should be laid out in molds, decorated and cooled before serving for at least 2 hours.

Recipes for making creams for multilayer cakes

Custard recipe (basic)

This cream is surprisingly gentle on the palate. Cook it in a container with a thick bottom and make sure that the cream does not burn.

Custard cannot be used to decorate products, but is used to fill baskets, tubes and eclairs, as well as to coat multi-layer cakes and pastries. If desired, it can easily be used as an independent dessert, as mentioned earlier.

If the cream will not be used immediately, transfer it to glassware, align upper layer and spread the oil on it in small pieces to avoid the formation of a crust.

This cream does not last very long.

Custard on eggs

Ingredients : for 2 tbsp. milk (cream) - 1 tbsp. sugar, 2 tsp starch, 6 eggs.

Beat eggs with sugar and starch, add milk and heat on the stove, stirring thoroughly. As soon as the cream begins to boil, remove from the stove and cool.

Custard with flour

Ingredients : for 2 tbsp. milk - 4 eggs (or 5 yolks), 1 tbsp. sugar, 2 tbsp. flour, ¼ tsp vanillin powder.

Grind eggs or egg yolks with sugar, add flour, mix and dilute the mass with cold milk. After that, put on fire and heat, stirring with a whisk, veselka or wooden spatula. As soon as the mixture boils, it must be removed from the heat and add vanilla.

Custard air

Ingredients : 1 tbsp. milk (cream), 4 tbsp. l. sugar, 4 eggs

Grind the yolks separated from the proteins with sugar and pour in the milk. Stirring gently, bring to a boil. Beat the cooled proteins well and quickly mix with the previously heated mixture. Then we heat everything together again for about 3 minutes, and the cream is ready. It is better to use it warm, and cool it already in the product.

Based on these three recipes, using various additives and flavors, you can easily get such varieties of cream as fruit custard (orange, tangerine, pineapple, peach ...), custard nut, chocolate and other options. Do not be afraid to fantasize and surprise those for whom you are going to arrange a holiday!

Custard for cake "Napoleon"

"Napoleon" is the most common use of custard, so we will take it out in a separate chapter, where we will describe the most proven and suitable recipe.

Ingredients

• 1/2 st. Sahara
• 2-3 yolks
• 2 tbsp flour
• 3/4 st. cold milk
• 1/2 st. hot milk
• 200 g butter

Grind sugar and yolks as usual, sift flour into them, after which we add cold milk. Bring half a glass of milk to a boil and slowly add the resulting mixture to it, without stopping stirring for a second! Keep stirring over low heat until thickened and remove from heat. Add oil, and the cream is ready. Now let it cool down, and you can spread the cakes.

Cream recipes for biscuit cake

In choosing a cream for sponge cake have their own characteristics. Such types of cream as creamy, sour cream, butter are ideally combined with a biscuit, but custard and protein are not suitable at all. Here are a few options for the cream most commonly used for biscuits.

Butter cream recipe (basic)

It is light, fluffy nutritious cream from whipped cream. The process of its preparation requires special preparation and compliance with certain rules. A prerequisite is the preliminary cooling of the cream to 3-4 ° C during the day. As the temperature rises, the whipping process deteriorates noticeably. And already at 12-14 ° C there is a risk of turning the cream into butter or curdling. The thicker and fatter the cream, the better it will whip. The ideal option is 35% fat. When using 20% ​​cream, it is better to add gelatin.

Do not use butter cream for shortcrust and puff pastry. It is much more suitable for biscuit cakes, pastries and wafer rolls.

Butter cream without gelatin

Ingredients : for 2 tbsp. cream 35% fat - 2 tsp powdered sugar, 4 g vanilla sugar.

For cooking, we take only chilled cream and use only chilled dishes! Remember strict adherence temperature conditions(they were discussed above). To avoid heating during the cooking process, it is better to place the container with cream in cold water or snow. Beat should be until a thick foam is formed, carefully adding vanilla and powdered sugar. The readiness of the cream is easy to check - it should not fall from the raised whisk.

Butter cream with gelatin

Ingredients : 1.5 tbsp. cream (25-30%) - ½ tsp gelatin, 1 ½ tbsp. powdered sugar.

We let the soaked gelatin drain, add a little cream and mix. We wait two hours, and when the gelatin swells, place the container in hot water, heat it and stir again until completely dissolved. Cool the mixture to 40-50°C. Whip the remaining (certainly cold) cream, trying not to heat it, until a thick fluffy foam is obtained, carefully adding powdered sugar, and then slowly pouring in the prepared warm gelatin solution. This version of the cream just needs to be flavored to drown out the taste of gelatin. As additives (if the product will play the role of a filling), use pieces of fruit or nuts. The cream must be used immediately!

Based basic recipe butter cream with gelatin can be created great amount flavored options. To do this, it is enough to add about 2 tbsp before the introduction of gelatin. spoons of fruit puree, juice, syrup, jam or coffee, citrus zest, etc. Imagine and improvise! Let your dishes be with a twist!

Recipe for sour cream (basic)

The process of making sour cream is largely the same as making cream. For this cream, we take only fresh and fairly fatty sour cream (preferably 30%). We cool it strongly, like cream, before starting to whip. We try not to heat up during cooking!
Sour cream creams are stored for a very short time (2-3 hours) and always in a cold place!

Sour cream without gelatin

Ingredients : for 1 tbsp. sour cream (25-30%) - 4 tbsp. powdered sugar, 5 g vanilla sugar

We place the container with sour cream in cold water, in ice or snow. It is necessary to beat with a whisk, not too dynamically, until a thick, lush foam is formed. Add a mixture of powdered and vanilla sugar gradually in the process of beating. We check the readiness of the cream in the same familiar way - we raise the whisk to make sure that the cream is held on it.

Sour cream with gelatin

Ingredients : for 1 tbsp. sour cream - 4 tbsp. powdered sugar, 1 tsp gelatin

We start in the same way as in the recipe without gelatin, but carefully and slowly pour a warm (40-50 ° C) gelatin solution into the already completely whipped foam. We prepare it in advance, using half a glass of water for cooking. Be sure to flavor the cream just before the introduction of the gelatin solution in order to remove the unpleasant aftertaste from the finished product.

The variety of variants of flavored sour creams and the methods of their preparation completely coincide with the butter creams described above.

Recipe for creams from condensed milk, as an example of butter cream (basic)

Oil creams are the most common and most beloved. Their basis is butter, which allows the cream to be plastic, obedient, helps to give and preserve various forms and embossed outlines. This cream is most suitable for decorating pastries and has a relatively long shelf life. To prepare it, choose unsalted fresh butter that has not had time to absorb foreign odors. As a recipe for the main butter cream, we present the most famous one - cream with condensed milk.

Ingredients : (based on a standard cake)

• 200 g butter
• can of condensed milk
• vanillin, nuts, cocoa (optional)

Beat the softened butter with a whisk until a fluffy white mass is obtained. Condensed milk can be used boiled or regular. If the choice is boiled, boil the jar for about an hour, cool and only then open it. Add boiled condensed milk in small portions, without interrupting the beating, and pour in the usual one carefully. Whip the cream preferably for about 10 minutes. It should be lush and uniform. If desired, flavoring can be added to the finished cream to add sophistication and piquancy.

Chocolate cream recipe (butter cream variant)

Everyone loves chocolate! There are simply the real fans of this product, who will not even look towards products in snow-white and pink clouds of cream, if their brown counterpart modestly flaunts nearby. For such lovers, the chocolate version of butter cream will be simply indispensable.

Ingredients : (based on a standard cake)

• 150 g butter
• ½ st. milk
• 1 st. Sahara
• 3 egg yolks
• 150 g dark chocolate

Beat the egg yolks with sugar, add milk and, stirring constantly, heat in a water bath until thickened, and then leave to cool.

Beat the softened butter thoroughly and gradually combine with the cooled mass of eggs and milk. And, in the end, melted chocolate in a water bath, without interrupting stirring, carefully pour into the almost ready cream. The finished product, covered with chocolate cream, must be cooled before serving.

Shanti cream recipe (butter cream variant)

A mysterious, beautiful name (however, like the product itself)! This cream is worthy of being a cake decoration on the imperial table. Be sure to try to cook it and your efforts will not go unnoticed.

Ingredients : (based on a standard cake)

• 200 g butter
• ½ st. milk
• 200 g sugar
• 1 egg
• 1 st. l. peach, apricot or pear juice (optional)
• 10 g cocoa

Grind the egg with sugar, add milk and bring to a boil with constant stirring. While the mixture is cooling, beat the butter until fluffy and gradually pour in the already cooled milk-egg syrup. Add vanillin, juice, mix thoroughly and divide the mass in half. We leave one part unchanged, and add cocoa powder to the second. The decoration of the biscuit will be very elegant if the white cream is inside, and the dark one becomes a decoration on top.

How to store the finished cream

Despite all the advantages (high nutritional value, pleasant taste and attractive appearance), the cream has a huge drawback: it is extremely sensitive to any bacterial contamination and is stored for a very short time!

To prevent the growth of microbes, store products with cream exclusively in the cold, preferably at a temperature of 2-5 ° C.

Remember: the longest shelf life (72 hours) is only for butter cream, and the shortest (2-3 hours) is for custard and sour cream.

And, after, a video on how to make vanilla cream (watch only for women)

We wish you bon appetit and culinary success!

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Any pastries, cakes, confectionery pastries are not complete without butter cream. Cream-based cream gives them a chic taste. In addition, due to it, you can create all kinds of decorations in the form of patterns, flowers and other beautiful patterns on baking.

You can also add chocolate, food coloring, nuts to it, which will not only improve the taste, but also make it more beautiful and original.

How to make this culinary masterpiece at home, what it can be made from and what needs to be added to it - popular recipes for baking butter creams will help us figure it out.

Classic Buttercream Cake Recipe

Ingredients:

• 500 grams of butter;
• 200 grams of granulated sugar;
• 300 ml of condensed milk;
• A packet of vanilla sugar.

Cooking:

Butter cream for biscuit cake

You will need the following components :

• Powdered sugar - 150 grams;
• Fat cream - 500 ml;
• Gelatin - 30 grams;
• A pack of vanilla sugar.

Cooking:

1. Gelatin should be put in a small cup and pour warm water. Leave it for 20-30 minutes to swell;
2. Then pour the gelatin into a small saucepan and put in a water bath or on a small fire. It should be boiled until all lumps are dissolved. It should be constantly stirred. Turn off the heat and leave the gelatin to cool;
3. Put the cream in a bowl and beat them with a mixer;
4. In the process of whipping, icing sugar and vanilla sugar should be slowly poured into the cream;
5. Without ceasing to beat, add the gelatin mass there and beat everything for 15 minutes;
6. If you wish, you can add small pieces of pineapple or berries to the cream with cream.

Cream Cheese Cake

The cream will require the following products:

• 500 grams of curd cream cheese;
• 200 grams of butter;
• 180 grams of powdered sugar;
• A pack of vanilla.

Cooking:

Butter cream for cake

The cream will require the following components:

• 500 ml of milk;
• 300 ml sour cream;
• 180 grams of butter;
• 230 grams of powdered sugar;
• 150 grams of flour;
• 2 chicken eggs;
• 1 sachet of vanilla.

Cooking:

1. Pour 2/3 of the milk into a metal ladle or small saucepan and set over medium heat;
2. While the milk is warming up, break the eggs into the remaining ones, pour in the powdered sugar and add the sifted flour;
3. Beat everything with a whisk until smooth and add to boiled milk;
4. We cook everything and mix with a spoon. You need to cook until the cream thickens;
5. Then we remove the pan with cream from the stove and put it in the cold to cool;
6. We put the butter in the microwave and bring it to medium softness;
7. Mix butter with sour cream and beat everything with a mixer;
8. Put the whipped lush mass into a thickened cream and beat with a mixer until a homogeneous mixture;
9. Dessert is ready. It can be used to grease any baked goods. You can add chocolate, nuts, small pieces of fruits and berries to it.

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Creamy curd cream for cake

• 500 ml sour cream;
• 300 grams of homemade cottage cheese;
• 100 grams of processed cheese;
• 300 grams of granulated sugar;
• 1 sachet of vanilla.

Cooking:

1. Cut the melted cheese into random pieces. Next, we pass it through a meat grinder, it is best to use a fine strainer;
2. Then, in the same way, we skip homemade cottage cheese;
3. We put sour cream in a cup, pour granulated sugar into it and add a bag of vanillin;
4. Beat everything with a mixer at medium speed until the sugar is completely dissolved;
5. Then add the missed cottage cheese and melted cheese there. Increase the mixer speed to the highest and beat the whole mixture until a homogeneous airy mass;
6. It is great for any kind of cake. Baking, smeared with this mixture, is very tasty and tender.

Cream cheese cream with berries

You will need the following ingredients:

• 1 cup whipping cream;
• 200 ml of milk;
• 500 grams of cottage cheese;
• 100 grams of gelatin;
• 300 grams of powdered sugar;
• 300 grams of berries - raspberries, strawberries, blueberries.

Cooking:

1. First you need to soak the gelatin. Put it in a bowl, pour hot milk and mix until all the lumps and crystals of gelatin are dissolved;
2. Grind the cottage cheese through a fine sieve until a homogeneous mass without grains. Add sugar bud there and beat until smooth;
3. Add gelatin to the creamy mass of cottage cheese and powdered sugar and mix;
4. Cream should be whipped with a mixer until airy and combined with the curd-sugar mixture;
5. We cut the berries into small pieces and fall asleep in an airy creamy curd cream.

Creamy coffee cream for cake

You need to purchase the following products:

• One glass of brewed strong coffee;
• 150 grams of granulated sugar;
• 2 egg yolks;
• 100 grams of wheat flour;
• 200 grams of 20% cream;
• 50 grams of butter.

Cooking:

1. We put the pan on a slow fire, we fall asleep there 1 tbsp. a spoonful of sugar and lightly brown. We add a little hot water, and the resulting syrup should be boiled over low heat for 10 minutes;
2. Put the egg whites in a bowl, add the remaining sugar to them, add the flour and pour the cream. We mix everything with a whisk;
3. Then pour the whipped mixture into a small saucepan, pour a glass of strong coffee and syrup into it. We put the mixture on fire and heat until it is empty;
4. At the end, add butter there and beat the mixture with a mixer;
5. The finished dessert should be put for half an hour in a cold place so that it cools down and thickens.

Butter cream cake

For cakes you will need the following products:

• Chicken yolks - 6 pieces;
• Sugar - 300 grams;
• Butter - 300 grams;
• 500 grams or 3 cups flour.

Cream Ingredients:

• Sour cream with 20% fat - 400 ml;
• Powdered sugar - 150 grams;
• Cream with 10% fat content - 300 ml;
• Cream with 20% fat - 300 ml;
• Gelatin - 100 grams;
• Peach syrup - 250 ml;
• Vanillin sachet.

Filling Ingredients:

• Kiwi - 3 pieces;
• Canned peaches - 200 grams.

Decoration Ingredients:

• Strawberries - 4-5 berries;
• 1 small chocolate bar;
• 100 grams of almonds.

Cooking:

• For cream, it is best to use chilled eggs, they beat better;
• To prevent the cream from burning during the cooking process, it is advisable to use a saucepan with a thick bottom;
• In order for the butter to become soft, it can be melted in a steam bath, but not until completely dissolved; also, when whipping, the whisk should be dipped in hot water for a couple of minutes;
• In the cream, you can add half a century. spoons of alcohol, so it will be stored longer;
• For a change, you can add vanillin, lemon juice, nuts, cocoa, grated chocolate;
• For the base, you need to use sour cream or cream with 30% fat. With low-fat ingredients, the cream will turn out to be too liquid and it will be difficult to make patterns and drawings from it.

Cream for cake or other pastries is the most important component. And it's not that hard to cook! All the components included in its composition, everyone has in the refrigerator. Be sure to prepare these buttercreams and decorate your pastries with them. Rest assured, your loved ones will appreciate your efforts!