There are a huge number of recipes for preparing cakes and, perhaps, as many options for preparing creams for them. But, as a rule, they all contain oil and are fat enough. And from this article you will learn how to prepare a light cream for a cake without butter.
Cream for condensed milk cake without butter
Ingredients:
- condensed milk - 1 jar;
- raw egg yolk - 1 pc .;
- potato starch - 40 g;
- milk - 200 ml.
Preparation
Pour the condensed milk and milk into a saucepan. Potato starch dilute about 50 ml of cold water, add the raw yolk, stir intensively and pour into the milk mixture. On a low heat, cook until thick, not stopping the mixing process. It takes about 15 minutes. Then let the mass cool down and put it on the cakes.
Custard cream for cake without oil
Ingredients:
- raw egg yolks - 2 pcs .;
- milk cow - 200 ml;
- flour grade wheat - 1.5 st. spoons;
- sugar - 190 g;
- vanilla sugar.
Preparation
Raw yolks of chicken eggs are ground with sugar. It is convenient to do this immediately, where the cream for a cake without oil will be prepared. Pour in flour and mix thoroughly. Then gradually pour cold milk, continuing to rub it carefully. We put the container on a small fire and cook it, necessarily stirring, until thick. After that, we remove it from the plate, cool it a bit and beat it with a mixer, so that the mass becomes more airy.
Chocolate cream without butter for cake
Ingredients:
- flour of higher quality wheat - 40 g;
- cocoa powder - 40 g;
- milk cow - 250 ml;
- sand sugar - 150 g.
Preparation
Mix wheat flour with sugar and cocoa powder. Pour in the milk, stir well and cook until thick, over very slow heat. All this time, the mass must be continuously stirred to make it homogeneous. After cooling the cream is ready!
Cream for biscuit cake without oil
Ingredients:
- natural yoghurt - 600 g;
- sand sugar - 90 g;
- cream 33% fat content - 500 ml;
- citric acid - ½ tsp;
- gelatin - 10 g.
Preparation
Gelatine soaked in water. When the mass swells, melt it, but do not boil, otherwise gelatin may lose its properties. To the splendor with a mixer, whip the cream, add yoghurt, sugar, citric acid and gelatinous mass. All this is thoroughly stirred and applied to the cakes. The cake should always stand in the cold for at least 2 hours, so that the cream stiffens.
Have a nice tea!