The layer for biscuit cakes. Delicious biscuit cream from simple products

An experienced hostess is preparing delicious cakes Absolutely from any products that are in the house. Sometimes she does not even use an accurate recipe, and improvises "along the play". The novice culinary car is trying to bake his first cake, strictly following the instructions and weighed the ingredients to a milligram. And how it happens, when the conceived cake does not work. Today we will talk about biscuit cake, or rather about the cream for him. It is from the latter to greater extent the taste and beauty of the cake on the cut depends.

Types of creams for biscuit cake

Biscuit can be assumed with absolutely any cream. It should be borne in mind that:

if the cream is liquid (classic custard), then the biscuit cake will be wet;
if the cream is more dense (classic oil), then the cake will be dry.

Best for biscuit cake use cream custard and adding to it butter or ordinary oil, but will pre-biscuit soak in any syrup. In all creams, you can add chopped nuts into powder, berries from jam, lemon zest Or chopped with small cubes of candied.

Creams for biscuit cake based on butter

For cream oil you need to take only the most good quality. In no case use the so-called "spread" - a mixture of creamy and vegetable oil. With such a product, the cream simply will not work.

Classic white cream

300 g of butter softening to states of very thick sour cream.
Put in the bowl of the mixer and take it to the puff.
After the oil believes, add 250 g of condensed milk to it. Milk pour into small portions and whipping the cream all the time.

Cream based on boiled condensed milk

Sealed jar of condensed milk. Put in a saucepan and pour it with water. Bring water to boil and boil the condensed milk 4-5 hours.
When the bank is cooled with condensed milk, open it.
Let the mixer 300 g of soft butter.
Put into whipped lush oil boiled condensedume And sweat the cream until it increases it in the amount.

This cream is very good to add fluttered into powder walnuts. They will be required half of the standard glass.

Coffee cream

Cook the classic white cream. Oil take 50 g more.
At the very end with the last portion of condensed milk, pour into the bowl of the mixer 80 ml of very strong sweet coffee. Mix the cream to a homogeneous color.

Creams for biscuit cake based on milk - custard

Custard for biscuits suggest the presence of a large amount of butter in them. In this case, the softened oil is introduced into the cream only after completely cooling the latter. If you do not adhere to this strict rule, then the oil in the cream is mounted, and the cream will be very liquid. Milk-based creams are good flavored with vanilla sugar or lemon essence.

Cream with milk and yolks

2 raw egg yolks are scattered with 1.5 sugar glasses.
2 tbsp. l. Mix flour with 2 tbsp. l. Sahara. Fill dry ingredients of half cup of cold milk. Mix well.
1, 5 Glasses of milk bring almost to a boil and enter in it yolks with sugar and a mixture of flour with sugar and milk. With the introduction of the cream intensively interfere with the whisk so that it does not have a burnt.
When the cream thickens, remove it from the fire.
Give the cream cool. So that the cream did not form a solid crust, cover it with a food film and give her hand so that it lay straight on the cream.
After the cream becomes cold, take it with a soft butter (200 g).

Shopping Cream Cream

A wonderful cream for biscuit is made from a custard, which is sold in a dry form in any store.

Welsh cream, strictly following instructions on a pack.
Cool the cream under the food film.
Enter 200 g of soft oil into it and get a good mixer.

French Charlotte Cream for Biscuit Cake

This cream is quite laborious in the manufacture, but with it, even from the finished store biscuit you can cook a stunning cake. Do not forget only to impregnate the biscuit with sweet syrup with the addition of a tablespoon of brandy or liquor. How to cook french cream:

0.5 Glasses of milk warm and put in it 6 tbsp. l. Sugar and bag of vanilla sugar. Bring sweet milk to boiling.
6 yolks. Stick with a quarter of a glass of cold milk.
Whipped with milk yolk break to deep bucket and pour hot sweet milk into it. Mass are very quickly mixed by a whisk and put the bucket on a very small fire.
Constantly interfere with the cream with a wedense and do not let him boil. As soon as the cream thickens and air bubbles will begin to form in it, remove the bucket from the fire.
Give the cream cool and only then enter 300 g of softened butter and 3 tbsp. l. Cocoa powder. Cream Get up a mixer.

Biscuit is very well combined with a conventional sour cream (100 grams of thick sour cream are whipped with 100 grams of sugar). If there was no food for cream in the house, then the biscuit can be smeared any dense jam. It is best for these purposes a apricot or peaches.

For any cake cream - this is the basis of taste. It also uses for decorating dessert. The selection of a cream for a biscuit cake depends on individual preferences, since this type of cortex is perfectly combined with almost any layers.

One of the most popular is sour cream with light sourness in taste. However, with the apparent ease of preparation, it is not always thick and lush. Avoid failure will help knowledge culinary secrets Get your favorite dessert:

Ingredients:

sour cream in fat from 25% - 0.5 kg;
sugar powder - 210 g;
vanillin - 0.5 g

Cooking technology:

Lay out the cooled sour cream in the beating container. Fermented milk product The cream should be fresh and having a fatty of at least 25%. It is best to use home option Cooking.
Beat the composition to a dense state, gradually adding sugar powder Small portions.
At the end of the process add Vanillin.

Cooking with fruit

Desserts with the addition of berries and fruits are distinguished by a light and pleasant taste with unobtrusive acid. Fresh, frozen or canned foods are added to the cream or laid out directly to the root, and also use as decor. Desserts decorated with berries look very smart.

Ingredients:

creamy cheese - 250 g;
cream fatness of at least 33% - 300 g;
sugar powder - 180 g;
gelatin - 10 g;
milk - 50 ml;
strawberry - 300 g

Step-by-step instruction:

Gelatin pour milk. Mix. Leave for 30 minutes for swelling.
Cheese to beat the mixer, enter the ½ part of the sugar powder.
Gelatin melt in milk. Cool, lead in the cheese mixture.
Cream whipped into a lush foam mixer, gradually adding the remaining sugar powder.
Gently combine whipped cream with a cheese-gelatin mass. Mix thoroughly without whipping.
Strawberry cut into large pieces. Add to cream.
Laying the magnificent composition on the cakes should be soaked.

Instead of strawberries, you can use any berries or fruits. Suitable both fresh or canned and frozen fruits.

Custard layer for dessert

The custard layer for the cake can be prepared both by the classic recipe, and use it more complex by its option, which introduces additional ingredients, allowing the originality to give dessert. Custard has not too thick consistency and perfect for impregnation biscuit Corge.

Ingredients for cream "Diplomat":

milk - 250 ml;
sugar - 80 g;
yolki. chicken Yaitz - 50 g;
corn starch - 45 g;
butter creamy - 50 g;
vanillin - 0.5 g;
cream with fatty 33% or more - 280 ml;
sugar powder - 30 g.

Step-by-step instruction:

Connect yolks, vanillin, half of the serving sugar and starch.
Fit the mixture into a homogeneous smooth mass.
Pour the remaining sweet crystals into the milk, heat the weight to the boil in the dishes with a thick bottom. Remove the composition from the fire.
Several spoons of the hot mix add to the egg component and mix everything.
The resulting mass to introduce into the milk, to connect to homogeneity.
Bring a mixture to a boil with a constant stirring, prepare about ½ minutes, then cool.
Leave the product in the cold for a few hours to frozen. During the cooling of the mass, it must be intermitted periodically to avoid the formation of a crust on the surface.
Beat the mixer chilled cream.
When the state of "soft peaks" is reached, add sugar powder.
Continue process to sustainable mass consistency.
Move into the resulting composition soft butter, connect the components to a homogeneous state.
Using the spatula, gradually put the whipped cream movements from top to bottom.

The cream is most gentle and very light. Its preparation is possible in chocolate execution. In this case, an additional 100 g of a sweet product will be required, which is simply cleaned with pieces and is entered into hot milk after the first boiling.

Caramel cream for biscuit cake

Caramel can become both the basis for self-dessert and the ingredient for original preparation sour cream, custard or cream.

Ingredients:

butter creamy - 150 g;
fatty cream from 33% -320 ml;
vanillin - 0.5 g;
sugar - 200 g.

Step-by-step instruction:

Pour sugar into a pot with a thick bottom.
Heat on medium heat to complete dissolution of crystals. There should be a liquid caramel of light brown.
In another dish, on slow fire, heat the cream up to 70-80 0s, then pour them into sugar with a thin flowing.
Stir until uniformity.
Cook the mixture to lightweight consistency, then cool.
Beat the mixer soft butter.
Continue the process by adding caramel sauce Little portions.
At the end of cooking add Vanillin.

The cream is very elastic with a pleasant flavor of bustling milk. It is perfectly holding a form, so suitable for decorating confectionery products. Good combined with nuts. The thickness of the caramel layer can be varied by changing the amount of cream.

Protein-based recipe

The protein cream is very simple in preparation, gentle taste, retains well. The products decorated to them look elegant, suitable for a festive sweet menu. The secret of guaranteed success is to obtain protein-based cream while compliance with the temperature regime and the correct proportions of the products used. And it is also important that the cookware for whipping the cream was carefully degreased and absolutely dry.

Ingredients:

chicken Eggs - 160 g;
sugar powder - 150 g;
lemon Juice - 15

Step-by-step instruction:

Cool proteins up to 2 ° C.
Beat the proteins with a mixer, gradually increasing speed.
Portions to add sugar powder to the resulting mass, without stopping the process.
In complete, enter into cream lemon juice.
Beach continue to perfectly white color and the formation of persistent peaks.

The cream will be with a pleasant sourness in taste. On its basis, a protein-oil composition is prepared, which has a beautiful glossy surface and is perfectly formed into various elements of the culinary decor.

How to make from yogurt

This cream will appreciate even those sweet tooths that follow their weight. It has a relatively low calorie content.

Yoghurt for such a product is desirable to choose only natural fresh and thick. It should not contain any impurities and additives. In order for the cream better to hold the form, the use of gelatin or thickener is possible as an additional component.

Ingredients:

yogurt - 400 g;
sour cream from 25% -300 g;
thickener - 16 g;
sugar powder - 120 g;
vanillin - 0.5 g

Step-by-step instruction:

Beat the sour cream with sugar powder.
Add vanillin, yogurt and thickener.
Continue the process of about 10 minutes. At the exit, the smooth homogeneous thickened mass.
Ready cream to put in cold for 2 hours.

Instead of sour cream, cream, cottage cheese or cream cheese can be used. A variety of yoghurt cream taste will help add lemon juice or fruit concentrate.

Unusual lemon cream for biscuit

Presented lush product rather reminds dense jam From citrus fetus and is called lemon Kurd. He comes from England. In essence, it is the same custardbut cooked on lemon juice. Dessert has a rich citrus fragrance and a pronounced sour shade. IN confectionery It is often combined with sweet protein cream for contrast taste.

Ingredients:

lemon juice - 120 ml;
lemon zest - 20 g;
sugar - 80 g;
chicken egg yolks - 4 pcs.;
creamy oil - 60 g.

Step-by-step instruction:

Connect sugar with yolks. Stir until uniformity.
Add citrus juice and fetal zest.
Place a mixture by water bath And, constantly stirring, bring it to a thick state.
Remove from fire and moving cream. He should get absolutely smooth, without a zest.
Finely cut the oil and introduce it into the composition. Stir up to uniformity, cool.

Lemons can be replaced by other citrus or even acid berries. It depends on personal preferences. Lemon Kurd - Unusual cream. They can not only be ashamed to cakes in cakes, but also serve as a sauce to pancakes, pancakes, crowns, buns, etc. in closed glass dishes In the refrigerator it can be stored within a month.

With condensed milk

Traditionally, butter is used to prepare cream based on condensed milk. But if instead of fat to use sour cream, the cream will turn out less dense and not so shy-sweet.

Ingredients:

condensed boiled milk - 300 g;
sour cream with a fat content of 25% - 300 ml;
vanillin - 0.5 g

Step-by-step instruction:

Sour cream without serum to beat the mixer.
In the process of cooking parts add condensed milk.
At the end to attach Vanillin.
It is a mixer for about a minute.

Condensed milk is better to boil themselves to caramel color. In this case, the cream will turn out more gentle. Sour cream is preferably purchased home - it has a homogeneous consistency and natural taste. The lush layer is well combined with nuts and chocolate.

With creamy taste

Traditional cream cream perfectly impresses biscuit cakes. Dessert acquires a light and pleasant aroma. Make a highlight B. classic recipe White chocolate will help.

Ingredients:

white chocolate - 100 g;
breased cream from 33% - 320 ml;
sugar powder - 150 g;
vanillin - 0.5 g

Step-by-step instruction:

Chilled tile rubbing on fine grater.
Place a chocolate chip in the freezer.
Beat the cream, gradually adding sugar powder and vanillin.
In the thickened cream cream neatly, but quickly interoperade a sweet white chips.

This type of layer is very important to use until the chocolate starts to melting in the cream. If the lush mass is on the cakes in time, then his extra moisture is absorbed into the biscuit, making the dessert with juicy and gentle.

Cake chocolate cream

To obtain a chocolate cream, you can attach cocoa instead of a dark tile. The cooking technology in each of the options has distinctive features. When using a powder, it is first mixed with other dry components, and then liquid is poured into the resulting composition. A lump or tiled product before use is dissolved in a water bath. Successfully prepared is a smooth elastic cream without lumps.

Ingredients:

maskarpone cheese - 500 g;
dark chocolate - 200 g;
vanillin - 0.5 g;
sugar powder - 100 g.

Step-by-step instruction:

Cheese with powdered sugar and vanilla beat to a pomp.
Melt chocolate on a water bath. Cool to warm.
Pour the dark composition in the raw mass with constant whipping.

This consistency cream is quite dense and perfectly combined with lush biscuit korzhs, which, when assembling the cake, it is recommended to impregnate with syrup. The cream combines with nuts, berries and chocolate icing.

Delicious celestial layer

The main rule when choosing cottage cheese is the absence of lumps in it. But even such a product before introducing into the cream, it is recommended to thrash thoroughly through the sieve.

Ingredients:

sugar - 50 g;
sugar powder - 50 g;
juicy cream from 33% - 400 ml;
vanillin - 0.5 g;
gelatin - 20 g;
milk - 50 ml;
black strong coffee - 60 ml;
cottage cheese - 600 g;
chocolate 50% - 100 g.

Step-by-step instruction:

Pour gelatin milk, and retain the composition for 30 minutes.
Beat cream with powder to stable peaks.
Heat the milk mixture until complete dissolution.
Cottage cheese with sugar to beat the blender before smoothness, add coffee and vanillin. Mix everything.
Connect cream, gelatin and cottage cheese. Carefully beat up uniformity.
In grate chocolate on a shallow grater or grind the blender, then enter the chip into the resulting mass. Mix everything thoroughly.

This curd cream for the biscuit cake can not only be used as a layer, but also as an independent dessert. His consistency will appreciate coffee lovers and even adherents healthy nutrition. The benefits of cottage cheese are indisputable, and the sugar content in this cream is minimal.

No similar materials

Cream for biscuit is a few species. Typically, cakes from such a test are impregnated with sour cream, oil, protein, cottage cheese or custard. Them basic recipes Very simple and consist of only two or three ingredients, and the process of cooking the cream is reduced to a simple whipping of products. So, for sour cream It will take only sour cream and sugar. If you do simplest oil creamThe main components will be condensed milk and butter. And for protein cream You will need egg squirrels and sugar powder. More complex creams, such as custard, are preparing longer and have more components in their composition: eggs, milk, sugar, flour, oil. But if you use various flavors, dyes, all kinds of additives, you can create indefinitely a variety of recipes delicious creams, I have surprising guests and close to new desserts. On the same cream with condensed milk, you can add cocoa powder, and it turns out a delicious chocolate layer for cakes or biscuit cakes.

Often creams become not only delicious filling For cakes and other confectionery products. Laid in beautiful creamy and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts, loved ones and children, and adults.

Simple custard recipe. In addition to impregnation, biscuit cakes, it can be used and as an independent dessert. Such cream is well filling various pastries, such as eclairs or tubes. And if you send custard in the freezer, then it will work out the most real ice cream. Add a little vanilla - it will improve the taste and aroma of the cream.

Ingredients:

milk - 2.5 l;
sugar - 800 g;
yolks - 10 pcs.;
potato starch - 3 tbsp. l.;
flour - 3 tbsp. l.

Cooking method:

In a pot with a thick bottom, we pour 2 l of milk, put on fire.
Yolks are laying out in a separate bowl, mix with sugar, whipped into a lush mass using a mixer. Whip up to completely dissolve sugar.
In the sugar-yolk mass pour ½ l of cold milk. We whip everything again.
We add flour and starch, mix well.
When milk in a saucepan is already reaching a boil (but does not boil), we pour the whipped yolks with a thin jet. At the same time, constantly stir cream.
We prepare on slow fire, bring the resulting cream to a boil, constantly stirring. After the appearance of bubbles on the surface of the mass, we cook another 3 minutes and remove the saucepan from the stove.
Creams cover the food film, cool and use for impregnation of cortex.

Interesting from the network

Gentle cottage cheese-orange cream has just a fabulous taste. Any dessert on its basis literally melts in the mouth. Excellent for chocolate biscuit cakes, filling baskets and other cakes. Cream can be served as a self-dessert, sprinkling orange zest, grated chocolate or cocoa powder.

Ingredients:

cottage cheese - 600 g;
orange - 2 pcs;
cream - 200 ml (over 33%);
sugar - 5 tbsp. l.;
gelatin - 20 g;
lemon juice - 2 tbsp. l.

Cooking method:

Cottage cheese wipe through a sieve or whipped with a blender so that there are no small fractions.
Gelatin is soaked in half a cup of cold water.
Oranges we clean, remove the seeds, cut into pieces. With the help of a blender, we make puree, add sugar (2 tbsp. L.), Mix well.
Gelatin warming up, but do not boil until complete dissolution, add to orange puree.
Cream whipped, add to the rubbed cottage cheese.
We send remaining sugar, lemon juice, orange puree with gelatin. The cream is well mixed and use.

The sour cream combines and the speed of cooking, and gentle, with light sourness taste. Thanks to this amazingly tasty and very simple cream The cake always turns out incredibly air and lush. The cream is well suited for dry biscuits, for example for honey. An important nuance: Before impregnation of cortex, put the cream in the refrigerator at least 60 minutes.

Ingredients:

sour cream - 500 ml (25% fat);
sugar powder - 1 tbsp.;
vanillin.

Cooking method:

In a separate container, lay out sour cream, vanillin and sugar powder. We mix well with a spoon to a homogeneous state.
Whip the mixer at medium speed for 10-15 minutes. Mass should increase at least twice.
Optionally, add crushed nuts, fruits, berries, coconut chips Or grated chocolate.

This cream remains popular for more than a decade. The secret of his success is understood. Cream always turns out, quickly prepared from simple ingredientsFits perfectly as for impregnation of cores and to create various decorations for dessert. In addition, he is also very tasty. If you want to cook chocolate cream, add some cocoa powder.

Ingredients:

creamy butter - 200 g;
condensed milk - 1 bank;
vanilla sugar - 1 bag;
liquor - optional.

Cooking method:

I put the oil in advance from the refrigerator so that it is heated at room temperature. If you want to speed up the process, cut the oil into small pieces.
Softened oil lay out in a separate bowl. With the help of a mixer, we beat the ingredient until it becomes completely uniform and soft.
Add condensed milk and bag of vanilla sugar. You can use the usual condensed milk or take boiled condensed milk. To give a cream of an interesting taste and aroma, add some liqueur.
We beat the cream for another 10-15 minutes. The finished cream must well hold the shape and have a homogeneous consistency.
Cream soak the cakes using a confectionery bag make all sorts of decorations for dessert.

Now you know how to cook cream for a biscuit on a recipe with a photo. Bon Appetit!

Home cake is the most delicious dessert. Even a cake prepared on a simple recipe from the family archive can be a real culinary masterpiece if it is soaked with delicious cream. pay attention to useful recommendations Experienced cooking, who know how delicious cooking cream for biscuits, and then your cake will always be a highlight of any home celebration or holiday:
The more sugar you add to sour cream, the more thick it will be its consistency. If you want to prepare a liquid cream, then use a shop sour cream, a thick cream is obtained from a fat homemade sour cream.

When hitting the sour cream cream, the main thing is not to overdo it, otherwise you risk getting oil.

Before preparing the sour cream from sour cream, remove excess liquid. To do this, shift it into a four-layer gauze folded in several layers, suspend that the serum flowed. This procedure takes several hours. If you want to speed up the process, when scamming sour cream, add a couple of spoons of dry cream. They will give the cream the necessary density.

For the preparation of creams, it is best to use sugar, but sugar powder. It is easy to cook in a blender or buy in the store.

Cottage cheese should be used only. It must be taken as a blender or wipe through the sieve before receiving a homogeneous consistency.

Any cream can be served in the creams, sprinkled with nuts, grated chocolate, decorating fresh or canned berries. Especially such desserts love children.

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Have you known that before the biscuit was the usual kushan sailors? Yes, yes, knowing about this delicacy a lot later and the first queen, from which he appeared on the table, was Queen Elizabeth. And this is despite the fact that this dessert wears a French name. We have not once tried biscuit dough in various culinary masterpieces, and a different outcome was obtained from impregnation, decoration and dessert filling. And since it has such an important role, then let's talk that it is a cream for a biscuit cake. After all, every formulation is not suitable for this cake.

Feature biscuit dough That it is prepared without oil and sour cream, i.e. without fat at all. As a result, the finished root has a dense and a bit harsh consistency. This is not a porous sour cream or mannik. Therefore, the biscuit cream must be able to impregnate baked pie and also keep the shape when you decorate the dessert with this cream.

So the tasks put confectioners in front of the creams known to us.

But there are universal cream mixtures, for example, cottage cheese, creamy, yoghurt, sour cream. Here are their recipes we will analyze below.

Sourled cream for biscuit cake (from sour cream and sugar)

Sour cream is a very affordable product. Depending on the added ingredients, it can take various flavor shades. But in any case, it is always a good dessert and makes his taste very gentle.

Ingredients:

500 grams sour cream from 20% fat
100 grams Sahara
1 bag of vanilla sugar
1 bag of thickener for cream

It is better to take home the lowest sour cream. It is thicker and greasy than shopping.

We add sour cream, sugar and vanillin and begin to mix the mixer. We mix until the sugar fails to go into sour cream and stop feeling.

If sour cream is very fat, then work the mixer for a long time so as not to kill the sour cream and do not create the oil. When whipping sour cream becomes thick.

Here, in general, the whole process of cooking.

But there are cases when the sour cream the mixture was liquid, then we add a thickener bag into it.

If you are in order to avoid chemical additives in food, then you can do, it is shown there how to do without a thickener.

Cream for biscuit cake - a very tasty and simple recipe

Biscuit can be turned into a masterpiece using any of the cream listed below, most often it is protein, curd, creamy and custard. I want to bring another kind of very available cream that resembles a cream. But it is not suitable for impregnation of biscuits, it turns out dry. It is used more in the decoration of desserts. And soak the cakes you can syrup.

Cream for cake from Manka:

0.5 glasses of milk
1 tbsp. Manna Crupes
1 tsp. Sugar powder
0.5 ppm butter

Cooking ordinary manna Kishu.Let her boil a minute.

We cover the porridge by the food film so that the crust does not appear.

We add sugar to soft oil, and even better use sugar powder and beat with porridge.

And it can already be used, the grooves of Manka in the cream are not felt at all.

This cream is also good with lemon. Lemon should be cooked with boiling water, clean the peel and films and grind a blender with the addition of sugar.

This additive is added at the porridge infusion phase into the oil mixture.

This cream is unusual, because it gives kissing and freshness.

Biscuit cake yoghurt cream

Gelatin can be added to the yoghurt cream, then it turns out a more dense consistency, if it stands in the cold, and it can prepare without gelatin. I described the cream option with gelatin in this article, so I do not want to repeat.

Ingredients:

Packing cream from 30% fat
300-400 gr. dense yogurt

Before cooking both products withstand in the cold. Remember that warm cream under the influence of the mixer is divided into two fractions (oil and serum), we do not need it. We do not translate products, but create culinary masterpieces.

And begin to beat a blender, a whitewash or a cream mixer to soft peaks.

You can plunge the sugar powder, it is already your taste. When soft peaks turned out, we begin to lay out 300 grams of thick yogurt and continue to mix it all. The mixer is turned off when the consistency of the cream has reached solid peaks. When the mass is thick and dense and does not pour out of the plate.

Now you can soak biscuit or decorate its facial part.

Also this composition you can soak the biscuit roll.

Cream Cream for Biscuit Cake (Cream)

This sustainable cream is obtained by the prescription below. And if you are a master and masterfully own a culinary syringe, then you will like this mass in your work.

Ingredients:

500 ml of fatty cream
2/3 cup sugar or sugar powder
200 gr. Philadelphia cream cheese
Vanillin

There are two rules for working with cream cream: We work only with a cold product and start the operation of a mixer with minimal speed.

The preparation of this magic cream will begin, of course, from whipping cream, gradually sugar sugar or powder. Whip up to soft peaks.

Now they are engaged in cheese. We cut it into parts, add vanillin to it and a couple of spoons with whipped cream and mix.

Connect both masses in deep containers for a couple of minutes.

You will get a thick structure and delicate taste. With this cream, you can end the cakes from the inside and create any shape on them.

If you want to save on the purchase of Philadelphia cheese, then prepare it on this.

Cream for biscuit cake from condensed milk and oil

Before you one of the most common options for decorating and missing the biscuit, created without effort. Cleaver choose to taste - boiled, or easy to GOST. The taste will be all - equally very pleasant. Just look at the proportion, for some, a whole bank of condensed milk in the cream may seem over. Then you can dose the amount of condensed milk in your taste.

Ingredients:

200 grams of softened cream oil
1 bank of condensed milk

The oil is whipped to change its structure slightly and saturate with oxygen.

In the same container, pour condensed milk.

Whip one minute at low speed. The cream is ready.

Cream for biscuit cake from sour cream and condensed milk

A condensed milk in creams is a sugar substitute and gives a pleasant gentle taste dessert. Moreover, this cream is less dense than cream. The more convenient will be used both inside the cake, and outside when gelatin takes.

Ready sour cream-condensed cream

Ingredients:

800 gr fat sour cream
1 bank of condenbies
Gelatin
Vanilla sugar

We whip off sour cream and add condensed milk.

Pour in a mixture Vanilla sugar.

After that, we pour melted gelatin.

That's the whole process of cooking. The mixture will not run in the refrigerator and is well absorbed into the cake.

Cream for Biscuit Cake Milk

On milk, the cream is not only whipped, but also boiled. He is called "custard". Of course, the manufacturing technology is not quite familiar, but it is perfect for biscuit and for the Napoleon cake.
Do you think it's hard to do? And I tell you that no, the main thing is not to forget it to stir, as in the case of the semolina.

Ingredients:

1 egg
75 grams Sahara
2 tbsp. Spoons of flour
200 ml of cold milk
50 grams of soft butter

Combine a blender egg with sugar, in the same mass we pour out two tablespoons of flour and gradually pour cold milk.

We pour into the pan and on medium heat you will brew, not forgetting to stir, otherwise, when it becomes thick, it can burn or give you some lumps as a result.

The finished consistency cream looks like a liquid semolina porridge.

There you need to put the oil, already softened. Stir it is necessary until complete dissolution.

It is ready for impregnation of cortex, but for further decoration, send a saucepan with a mixture to spend the night in the refrigerator.

Cream to biscuit cake with cherry

Most often, fruits and berries are combined with a layer of cake and postpone on the final decoration.
If you do not like when Cherry stains everything in red, and then blue juice, then it is better to make a chocolate cream with the addition of a cream or in a snow-white, but using a dye.

Better cherry Add to dough when baking or put already on the molded surface of the dessert.

It is still crushed with sour cream or curd cream and impregnate biscuit cakes.

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- What to choose, because there are so many of them? And how to make exactly what happened?! Let's help you choose and teach cooking!

Hello everybody! Those who are just starting to make cakes, often ask me: "And what kind of cream will suit this biscuit? What do you advise? " So, so that everyone is easier, I decided to create this article, and describe here, of course, not all, but many creams that are well suited to biscuit korzh.

What should be the cream to "fit well" to the biscuit? Focusing on your experience, I will say: it should be pretty stable in order to confidently keep inside. Too liquid cream leaving under the weight of the cores, especially if they are heavy, well impregnated, or cooked on natural oil, with chocolate, etc. However, it should not be too dense (as for alignment). There should be no breakdown not enough. Golden middle - that's what we need!)

All recipes, as always, repeatedly verified by me personally, as well as the readers of the site. They are guaranteed to work. However, the taste creams, of course, are different, and I will try to describe the features of each as objectively as possible so that you can imagine how you can imagine that you succeed, and did right choice. After all, everyone is his own.

So let's go!

Cream CHIZ, or Cheese Cream

Cream-Czezov, Roughly speaking, there are two: and. For filling, inside the cake, I recommend using. Better suitable for alignment of the cake: In general, both of these cream are stable, but on the oil is stronger.

Today, cream CHIZ is one of the most favorite creams as conferseers and their customers. He really is good. It obedient behaves in cakes, perfectly combined with fruits, berries, caramel, condensed milk and any other additives. Quickly and easily prepared. The variants of proportions are a million. It seems how many confectioners, so much and proportions) those using me ,. But you can put more than cream, as well as play with the number of powdered sugar.

If you have never tried Cream CHIZ, then I have to warn you: the taste of the cream has an easy salty tint due to the cheese itself, from which he is being done. Many people like this very much: salt as it should, emphasizes the sweetness of everything else, it sounds very piquant) unusually, amazing, fresh, if you want. But for some unusual so much that causes rejection. Therefore, the cream chiza has both hot fans and opponents, those whom it categorically dislike. If you tried cheesecake, in a cafe or guest, but real, on cheese, and not on cottage cheese, then the taste of cream chiz will be familiar to you.

As for cheese. Of course, for cream chiza, not "Russian", not "Poshekhonsky", not cheese "amber" and not even "Omich", but cottage cheese Type "Philadelphia". True, it is this brand in Russia today not to find, and confectioners take available analogs: "Hohland", "Violet", "Kremette", "Kaimak", etc. This is not a melted cheese! This curd cheese, creamy, that is, without additives like Ukrop, tomatoes, etc. Someone does with Ricotta, but, as for me, this is something else, not cream-CHiz. Yes, cottage cheese of different manufacturers is slightly different from each other by consistency, saline, color and other characteristics, so you may have to try a few different cheesesTo choose the most appropriately you.

You can also add a few spoons of fruit or berry puree to standard cream, a good cocoa powder, melted chocolate or chocolate crumb. You will have a new cream) Do not overdo it: two or three tbsp. l. will be sufficient.

Cream-mascarpone

Another wonderful cream, and also on the basis of cheese, however, now - Mascarpone. As you know, the taste of its gentle-gentle, exclusively creamy. This cheese is not salty, but rather, on the contrary, slightly sweet, closer to the neutral. So with him it turns out a gentle and supervali! I love him very much and can recommend with a clear conscience. In the cake, the cream behaves perfectly, especially if you collect a cake in the ring and leave for the night to stabilize. However, I recommend collecting all the cakes only in the ring and be sure to give time to settle, at least a few hours, and better - the night.

The main rule of cooking this cream - cheese and cream should be directly from the refrigerator! Otherwise, the cream may burst. You are the same as in the previous case, you can add fruit-berry puree into cream, berries yourself or pieces of fruits, various syrups, nuts (better caramelized, will be better hurt), melted chocolate, chocolate crumb or cocoa powder. Experiment!

But keep in mind, the puree is better slightly peeling with sugar and cool, and only then add to cream, it will be safer and cream, and with it and the cake will acquire a greater shelf life. Raw berries and fruits are pretty quickly sharpened inside the cake, so if you put them, then you will note that the cake will need to eat immediately, as soon as it is imagined, that is, literally in a few hours! And better - put canned fruit or cook fresh with sugar literally a few minutes, cool and only then use for the cake.

The proportions and technology of cooking cream in pictures -.

Sour cream

Another magnificent cream for your biscuit cakes!

It is very easy to do it, but you need to prepare: Sour cream should be! Only with such a sour cream cream will turn out strong, stable and will be perfectly kept inside the cake. If you use the usual sour cream, unsothsant, even high fatty (in our stores a maximum - it is 30%), the cream will be liquid and it can be used only for cakes with a large number of thin cortex type or. Between biscuit korzhs, such a cream will not hold. But on the basis of the restricted sour cream, the cream is obtained albeit with gentle, but for a biscuit cake is quite suitable. Moreover, you remember: you need to collect a cake in the ring and give it time to launch in the refrigerator at least a few hours. During this time, the cream creates and not going anywhere.

Cream swag

It is under this name that I once found this cream. That is what I remember, recorded, tried and later published here. Out of habit. But in fact, the more accurate name is sour cream-custard. Why do I emphasize this attention? The fact is that, judging by my experience of blogging, not all this cream resembles ice cream flub (and I do not want your expectations to be deceived), which, of course, does not diminish the rest of his advantages. And their truth is quite a lot! Thanks to the decent amount of butter, the cream is obtained fairly stable for both the cake filling and for the external coating. It can be used as for multilayer cake The type of honey, and for the biscuit, is suitable for both vanilla korzhs and chocolate, combined with any additives. The taste of sour cream is quite noticeable, as, in fact, the taste of oil, so all products must be the highest quality! No spreads, margarines or cheap "oil type", no sour cream products, only natural, fresh ingredients. So as far as you can find.

Detailed recipe and cooking technology with photos -.

Sharlotte Cream

But this cream is already the real oil. But for oil - very good! Of course, if you use only high-quality products and, first of all, real oil, and not margarine or not an incomprehensible product on which the oil is written, but in fact it is something terrible with the oil smell.

Charlotte Cream - Soviet heritage, it was used in many confectionery products for those years, for example, in the famous. But you, of course, can apply it for other cakes, those that come up with themselves.

What is attractive any oil cream? It is very quickly grasped in the refrigerator, and the cake with it turns out strong, which is very good for transportation and creating complex structures, the so-called 3D cakes. If we noticed, American and Australian confectioners are almost always used for the layers of cakes with oil cream, albeit the other, not Charlotte. First, apparently, they are so tasty, and in general - so accepted, and secondly, it is really convenient to work with oil cream: the cake is going to quickly and even without a ring, it is not necessary to incande it, the shrinkage is practically no, tired for an hour in the refrigerator and You can align.

And he has one minus, but essential: like this cream is far from all, too fat. And if we talk specifically about Charlotte, and sweet too. However, according to my observations, lovers of the old, Soviet baking, from him just delighted!

Tip: Be sure to put brandy! Just believe: it will be much more tastier and fragrant.

Oil cream on swiss meringue

This cream, of course, is more suitable for leveling cakes, but, as I have written, if for some reason you want to use the oil cream for the cake filling - then you can completely take this one. The taste is oil cream, and that says it all. However, you can add cocoa powder or berry puree to it, it will be more interesting. And yet, do not neglect brandy, very much from this will benefit the taste of cream, and the shelf life is so you increase a little.

Chocolate Ganash.

One of the most favorite my creams, if, of course, it can be called that, because the word "filling" is suitable. After all, Ganash can be started by anything: cake, cupcakes, pasta pasta and any other cakes, candy, etc. Ganash can also be used to align the cake. The whole thing is in proportions, for each type of product and chocolate itself they will be different.

I'm already about Ganasha. Although the article was wrote for a long time, I still agree with her, the main thing is true. But the proportions - I repeat! - They will differ depending on what we are preparing. You can generally invent your own, in which Ganash will fully arrange you to taste, consistency and behavior. The main thing is that you need to remember: the more cream and less chocolate, the less strong will be Ganash. For alignment, Ganash is ridiculed, for the filling, respectively, is suitable more gentle.

For example, at least something to navigate. I can advise inside the cake, 1: 1 for milk chocolate, 1: 1.5 (chocolate cream) for dark and 1.5: 1 for white. This is for relatively dense fillings. In fact, you can take much, here are directly less than chocolate! Just look it's good! Then, rather, it will not be Ganash already, but cream stabilized with chocolate, they will be tender with light chocolate flavor. Less strong, of course, but very tasty, as I love to speak - as a deciding ice cream. But it all depends on what else in your cake, how sweet and dense you have a cake, etc. Therefore, do not take these words for the truth, just experiment!) After all, if you have come to invent your own cake, then you need to be prepared To the samples and to the fact that you do not immediately find your ideal ratios between the components!

Well, and more advice, or rather, a rule: Be sure to give Ganash in the refrigerator for several hours. So, by the way, you will see what it will be in the cake. If too dense, you can add cream and some cream oil (it will give plasticity).

Today everything!)

I think already from this list you can choose biscuit cake creamWho will arrange!

Merengi, albeit stable, it seems to use for the cake filling, I do not advise. Who does not know, this is the only name such interesting, in fact, is a well-known protein-custard cream. It is still dry in order to be inside the cake, it is good to use it for decoration.

However, there are still many creams that are well suited for the biscuit cake, and I will definitely tell you about them in one of its following articles.

Stay with us!) And delicious creativity!