A cream of cream for a cake is one of the best options for impregnating and decorating products. It can be prepared with a laconic composition only by sweetening the base to taste or using a more intricate recipe, supplementing the base product with other ingredients.
How to make a cream for cream cake?
Cream cream for a cake is easy to prepare, however, to obtain the desired result, you must follow certain rules and subtleties of technology that accompany each recipe for creating a sweet additive to dessert.
- Cream cream should be chosen for whipping or homemade fat content of at least 30%, always fresh, not frozen.
- The product should be placed in the refrigerator at least 6 hours before the intended whipping.
- Chilled dishes and mixer whisks should be cooled, which will be processed by the base component: the accessories are placed for a short time in the freezer.
- Mixing the whipped cream with other ingredients, they are added in portions, while working with a mixer at low speed or a whisk.
- Whisk the creamy base until the peaks are obtained, gradually increasing the speed of the mixer. Too long and intense whipping can cause division of the mass into oil and whey.
- A properly prepared cream of cream for a cake perfectly keeps the shape and is suitable not only for impregnation, but also for decorating a dessert with a syringe or a confectionery bag.
Whipped cream cream for cake
The simplest cream with whipped cream for a cake has a pleasant, delicate and airy texture and a soft, unobtrusive taste. If desired, add vanilla extract, a portion of vanilla sugar or just a pinch of dry vanillin. As a sweetener in this case, it is preferable to use powdered sugar, not crystalline granulated sugar, adding it to taste.
Ingredients:
- fatty cream - 0,5 l;
- powdered sugar - 50-100 g;
- vanilla sugar - 5 g.
Preparation
- Chilled cream is beaten with a mixer for 10 minutes.
- Vanilla sugar is mixed with powder and injected into the creamy mass during the whipping process gradually in small portions.
- Having achieved the desired smooth structure of the cream, whisking is stopped and the substance is used as directed.
Curd cream cream for cake
Cream of cottage cheese and cream for the cake is more nutritious, dense and textured. To prepare such an addition to desserts is simpler than usual, especially if there is a mixer with a stationary bowl in the arsenal of kitchen gadgets. The components are simply joined together, initially mixed with dough pieces, and then whipped with classic coronals.
Ingredients:
- fat cream - 250 ml;
- soft curds - 0.5 kg;
- powdered sugar - 100 g;
- lemon - 1 piece;
- Vanilla - to taste.
Preparation
- Cottage cheese, if necessary, grinded through a sieve or pierced to a cream texture blender and mixed with powder, cream, adding vanilla and lemon juice to taste.
- Mix the components at low speed, and then whisk until fluffy and uniform about 10 minutes.
- The resulting cream of cottage cheese and cream for a cake can be tinted at will, adding a gel food color.
Creamy cheesy cream for cake
Equivalent in structure and properties, but slightly different in taste than the previous one, a cream with mascarpone and cream for a cake is obtained. This supplement is perfectly combined with fresh or canned fruit, berries, jelly layers and is suitable for products made from biscuit, sand or any other cakes.
Ingredients:
- fatty cream - 300 ml;
- mascarpone - 400 g;
- Powder of sugar - 200-300 g or to taste;
- Vanilla - to taste.
Preparation
- Whisk until cream peaks.
- Continue to beat, pour a little powder, and then gently gently at low speed mascarpone.
Creamy sour cream for cake
The cream for biscuit cake made from cream and sour cream prepared according to the following recipe is extremely gentle and soft and is used, as a rule, for soaking the cakes. To decorate the products, a bit of soft butter interferes with the resulting mass, which will give the density substance and allow it to hold its shape better.
Ingredients:
- fatty cream - 0,5 l;
- sour cream - 250 g;
- powdered sugar - 4 tbsp. spoons;
- Vanilla - to taste.
Preparation
- Before the cream is prepared, the cream and sour cream are cooled well.
- Mix the ingredients in the whipping container, place it on the crushed ice and beat it with a mixer, gradually increasing the speed.
- After reaching the desired lush texture cream of cream and sour cream for the cake is supplemented with vanilla and powdered sugar, adding it in small portions, whilst continuing.
Cream of cream and condensed milk for a cake
A simple cream for a cake with cream and condensed milk is suitable for impregnation or decorating any cake: biscuit, honey, products with sandy or layered cakes. It is very important in this case to purchase high-quality, natural raw materials for the realization of the recipe: cream must be fatty, ideally special for whipping, and condensed milk from a trusted producer and thick.
Ingredients:
- cream - 0,5 l;
- Condensed milk - 1 pot.
Preparation
- Cream and condensed milk cool well in the refrigerator.
- Pour the cream into a cold container and whisk 10 minutes until thick.
- Gradually add condensed milk, each time seeking its uniform distribution in a creamy substance.
- After buying a mixture of dense mass, remaining on the corollas and forming peaks, whipping is stopped.
Cream cream and chocolate cream for cake
Creamy chocolate cream for a cake can be made with varying degrees of saturation, varying for this purpose the amount added to the chocolate. As a sweetener in this case, condensed milk is used, and cottage cheese adds an extra density and richness to the taste. If desired, the condensed milk can be replaced with a portion of powdered sugar, and for flavor in the cream add a little vanilla.
Ingredients:
- chocolate - 100 g;
- cream - 250 ml;
- cottage cheese - 250 g;
- condensed milk - 125 g.
Preparation
- Whisk until cream peaks, add curd pre-blender to the creamy texture of cottage cheese, mixed with condensed milk.
- At the end, poured melted and cooled chocolate, achieve a uniform uniform color mixture.
- The resulting cream of cream and chocolate for the cake is used for the intended purpose.
Cream of dry cream for cake - recipe
The cream of dry cream for a cake with the use of quality ingredients is always obtained by gentle, lush and dense at the same time in texture, which allows it to be used both for impregnation of cakes and for decorating finished products. If desired, the cream can be added by whipping with vanilla, another flavor, making it chocolate, adding cocoa or melted and cooled chocolate.
Ingredients:
- whole milk 0.5 l;
- cream dry - 120 g;
- powdered sugar - 80-100 g.
Preparation
- Connect milk, dry cream and powdered sugar in a suitable container.
- Beat the mixture with a mixer or blender until the peaks are dense.
Cream of vegetable cream for cake
A cream of cream for a cake is a recipe that can be realized from products of vegetable origin. The resulting substance is ideal for decorating lean products, cooking vegetarian desserts or simply to reduce the calorie content of the usual classic cakes.
Ingredients:
- vegetable cream - 0,5 l;
- Vanillin - to taste;
- powdered sugar - 100 g.
Preparation
- Whisk the vegetable cream until peaks are obtained.
- Continuing whipping, portions of powdered sugar.
- In the end, a delicate creamy cream for the cake is seasoned with vanilla.
Cream cream with gelatin for cake
A cream of cream for a cake, the recipe of which is set forth below, is ideal for decorating finished products. It is excellently set off with the help of special confectionery devices with nozzles, and the obtained patterns perfectly preserve the original appearance until the moment of submission and tasting of the dessert.
Ingredients:
- fatty cream - 0,5 l;
- gelatin - 10 g;
- Vanillin - to taste;
- powdered sugar - 100 g.
Preparation
- Whip 400 ml of creamy cream until peaks.
- Add the powder, vanilla and whisk again.
- Soak gelatin in slightly warm water according to the instructions.
- Warm up the cream residue without boiling, add gelatin, mix until the granules begin to cool, cool to room temperature.
- Stir the gelatin mixture into the cream, beat again and cool the resulting thick cream cream cake from the cream in the refrigerator for 1-2 hours.