Oily cream for a cake is perfect for a layer of any cakes. From it, beautiful decorations are obtained on confectionery products. At the same time it is not difficult to prepare it, you just need to have a good recipe and high-quality products at hand.
How to make an oil cream?
Oily cream, whose classic recipe is very simple, can be prepared even for those who only learn the basics of confectionery. It is suitable not only for cakes, but also for filling custard cakes, tubules and eclairs. For a biscuit roll such a cream also fits best.
Ingredients:
- butter - 200 g;
- powdered sugar - 8 tbsp. spoons;
- milk - 2 tbsp. spoons.
Preparation
- The softened butter is whipped at low speed and gradually sprinkled with powdered sugar.
- Then pour in the milk and whisk again, but increase the speed.
- Ready simple oil cream should be smooth, lush and shiny.
Oily cream with condensed milk for a cake
Oily cream with condensed milk is the basis of many cakes and pastries. It is prepared easily, but there are still nuances. If the cream exfoliates, it should be slightly heated and beaten. If this did not help, the cream is cooled, mixed, thrown back on a sieve and after heating the liquid is heated and whipped again.
Ingredients:
- butter - 200 g;
- condensed milk - 8 tbsp. spoons.
Preparation
- The softened butter is beaten to a puffiness for about 3 minutes.
- Do not stop whipping, pour in portions of condensed milk.
- Beat the butter cream for 15 minutes cake to a fluffy homogeneous mass.
Protein-Butter Cream for Cake
Protein-oil cream has a soft structure and a pleasant delicate taste. Its calorie content is lower than in a conventional oil cream, which can not but rejoice those who follow their figure. The finished product can be stored in a refrigerator in a closed container for up to 4 days, and then used for the intended purpose.
Ingredients:
- eggs - 3 pieces;
- powdered sugar - 150 g;
- butter - 150 g;
- sugar, vanilla;
- Freshly squeezed lemon juice.
Preparation
- Carefully separate the proteins from the yolks.
- Whip the whites at a low speed of 4 minutes, and to improve the process and the result, in the proteins add half a teaspoon of lemon juice.
- In small portions, pour sugar powder, vanilla sugar, increase the speed and whisk for another minute 3.
- Do not stop the whipping process, add the parts of the softened butter and whisk until smooth.
Oily Custard
Cream from this recipe is suitable for making various cakes, cakes and rolls with cream. Thanks to the addition of oil, such an oil cake for the cake turns out to be more magnificent than just a custard, and it also keeps the shape much better. For this reason, it is suitable not only for interlayer cakes, but also for confectionery decor.
Ingredients:
- sugar - 1.5 cups;
- eggs - 4 pieces;
- flour - 3 tbsp. spoons;
- milk - 500 ml;
- butter - 400 g;
- liquor - 3 tbsp. spoons;
- vanillin.
Preparation
- The eggs are cooled.
- Flour fry until light rudeness.
- Chilled eggs are ground with sugar.
- Flour cool and add the egg-sugar mixture, mix well.
- Milk is boiled and poured into the prepared mixture in small portions.
- On low heat, stirring, bring to a boil, and then cool to 35 degrees.
- Before the splendor, beat the butter, and then add a small mixture of brewed mixture.
- Before use, the oil for Napoleon is cooled.
Sour cream oil
Sour cream cream for the cake is very tasty and delicious. Due to the oil component, it turns out to be thick and lush. It is perfect for interlayer cakes. Medovik with this cream is incredibly delicious. Oil and sour cream for the original product should be chosen with the greatest possible fat content.
Ingredients:
- butter - 150 g;
- powdered sugar - 150 g;
- sour cream - 300 g.
Preparation
- Soft butter beat the mixer for about 3 minutes.
- Add the powdered sugar, sour cream and thoroughly rub at a high speed mixer.
- Ready-made sour cream cream for the cake will be slightly pale and increase in volume.
Chocolate butter cream
Chocolate-butter cream for the cake can still be used to decorate the capkake. Roses and other ornaments from this product also come off excellent. Density can be adjusted independently by the amount of added powdered sugar. If the cream is needed for decoration, it should be more dense. For a layer of cake you need a more liquid mass.
Ingredients:
- butter - 120 g;
- powdered sugar - 500 g;
- vanilla extract - 2 tsp.
- salt - ¼ tsp spoon;
- dark chocolate - 100 g.
Preparation
- Whip the butter and half the sugar powder for about 5 minutes.
- Add salt, vanilla extract, and melted chocolate.
- At low speed, stir until uniform.
- Pieces of powdered sugar powder and carefully each time vymeshivayut until the oil cream will reach the desired consistency.
Cottage cheese and butter cream
Cottage cheese and butter cream for cake is better to cook on the basis of home-made cottage cheese. In this case, you can be certain of the successful outcome of the case. Instead of vanilla essence in the cream, you can add vanilla sugar. And you can do without using fragrances at all. The taste of the finished product is not affected.
Ingredients:
- oil - 300 g;
- powdered sugar - 300 g;
- cottage cheese - 500 g;
- vanilla essence - ½ tsp.
Preparation
- Cottage cheese is wiped through a sieve.
- At a high speed, beaten a soft oil, add vanilla essence and powdered sugar.
- Continuing the whipping process, gradually add 500 grams of wiped cottage cheese.
- After that the butter cake cream for the cake will be ready for further work.
Creamy Butter Cream
An oil cream for biscuit with the addition of cream makes it possible to prepare a delicious cake, which will not be a shame to serve to the festive table. If you want to make the cream color, it is added to the gel food colors. If a liquid dye was suddenly used, and the consistency of the product was affected, this can be corrected by the addition of powdered sugar.
Ingredients:
- butter - 200 g;
- Vanilla sugar - 1 packet;
- powdered sugar - 500 g;
- cream fatty - 2 tbsp. spoons.
Preparation
- Soft butter whisk about 5 minutes before splendor.
- Add vanilla sugar and whisk again.
- Pour in some sugar powder, not stopping the process of whipping.
- At the end add cream and continue to whip the delicious oil cream for another minute 3.
Charlotte oil cream
The French oil of Charlotte is incredibly tender. And that he came out as such, you need to follow certain rules. Do not whip the cream at high speed. In this case, the oil can curdle, and instead of a silky soft mass will leave a curd mixture. If the cream is designed to decorate products, then the milk syrup should be added a little less.
Ingredients:
- butter - 250 g;
- milk - 150 ml;
- eggs - 1 piece;
- sugar - 200 g.
Preparation
- The milk is poured into the saucepan, the egg is driven in and well mixed with a whisk.
- Add the sugar and heat it on low heat, stirring.
- Turn the mixture to boiling and cool to room temperature.
- Soft butter whisk at low speed with a mixer and gradually add the cooled syrup.
Oily cream for mastic
When the cake is planned to be covered with mastic , it is necessary that its surface is perfectly smooth. But it is not always possible to bake a smooth cake. In such cases, an oil cream will come to help to smooth the cake. The spatula is lowered into boiling water and a cream is spread over the surface of the product with a hot tool. After the product has acquired the ideal shape, it is removed for a couple of hours in the cold.
Ingredients:
- butter - 250 g;
- boiled condensed milk - 1 can;
- biscuit.
Preparation
- The room temperature oil is ground with a spatula.
- Add the condensed milk and mixer all this whisk until homogeneous.
- Cookies are ground in a blender and added to a bowl of cream. Its amount depends on the density of the cream, it should be neither liquid nor too thick.
- The resulting mass with a spatula is applied to the cake and the surface is leveled.