Cream-plombir for a cake - the best recipes with taste of ice-cream for impregnation of a cake

Cream-plombir for a cake - a gentle filling for baking, able to turn any unpretentious delicacy into a confectionery masterpiece. At the heart is a thick brewed mass, into which cream, butter or milk is added to more effectively convey the aroma and creamy taste of the most popular dessert in the world - ice cream.

How to make a cream for a cake?

Cream with a taste of filling is prepared in various ways. The custard is mixed with whipped cream, softened butter or condensed milk in order to convey the taste of ice cream as accurately as possible. To thicken the mass of potato starch is added, and the aroma is emphasized with vanilla, zest, melted chocolate or coffee.

1. Cream-plombir for a cake contains many components and each of them must be properly prepared. Use only chilled cream with a fat content of 33%. Beat them with a mixer or whisk.
2. Sugar is better replaced with powdered sugar: it dissolves faster and makes the mass smooth and airy.
3. Butter should be soft, but not melted - otherwise the cream will flow. Get it out of the fridge beforehand. The oil is beaten up to the splendor separately, and after - it is combined with all the components.
4. Milk can be replaced with dry concentrate or condensed milk.

Cream-Plombir on sour cream - recipe

Cream-plombir on sour cream is distinguished by simple and accessible components. For cooking, you need sour cream, butter, eggs and powdered sugar. In such a budgetary version, the cream turns out to be very tasty, delicate and stable, which allows using it not only for interlining the cakes, but also for leveling the baking surfaces.

Ingredients:

• sour cream - 500 g;
• powdered sugar - 180 g;
• egg - 2 pieces;
• oil -230 g;
• starch - 60 g;
• peel - 10 g.

Preparation

1. Mix sour cream, powdered sugar, eggs, starch and zest.
2. Strain in a water bath.
3. Remove from heat and cool.
4. Whisk the butter and enter it into the cooled cream.
5. Cream-plombir for a simple cake is cooled 60 minutes.

Creamy cream-cake for cake

Cream-cream on cream differs tenderness and saturation. Due to fat components, the mass is juicy and can quickly permeate different types of cakes. In order for the cream to succeed, it is necessary to stick to a phased bookmark. In the beginning, a mass of butter and sugar is introduced into the cooled custard and only afterwards - whipped cream.

Ingredients:

• milk - 250 ml;
• oil - 125 g;
• cream - 300 ml;
• egg - 3 pieces;
• sugar - 200 g;
• vanilla - 1 teaspoon;
• starch - 60 g.

Preparation

1. In the milk, add eggs and starch. Bring to a boil and cool.
2. Oil whisk with sugar, add to the custard and mix with a mixer.
3. Separately whip the cream and enter them into the mass.
4. Cream-filler for a multilayer cake immediately start up.

Custard cream - recipe

Custard cream is based on a classic confectionery cream, brewed in milk with eggs and starch. The cream is prepared not on a water bath, but on a stove, and since thickeners are added to it, it is stable and is used not only for cakes, but also as a dessert. Cream serve only as an addition for the transfer of a filling taste.

Ingredients:

• milk - 300 ml;
• sugar - 60 g;
• oil - 40 g;
• starch - 20 g;
• egg - 2 pieces;
• cream - 480 ml;
• gelatin - 15 g;
• water 60 ml;
• vanilla sugar - 10 g.

Preparation

1. Mix 100 ml of milk with 30 g of sugar, 20 g of starch and eggs.
2. In the remaining milk, add 30 g of sugar and bring to a boil.
3. Add the warmed milk and sugar mixture to the egg, and cook until thick.
4. Enter the oil and mix.
5. Gelatin fill with water and after 10 minutes warm up.
6. Connect with cream and leave to cool.
7. Whip the cream with vanilla sugar.
8. Put the cream in the cream.

Chocolate cream-plombir - recipe

Chocolate cream-plombir is an excellent option for giving a bittersweet taste. This cream is very easy to prepare: you need to add a little cocoa powder into the brew and boil it in a water bath. The cream is perfect for soaking cakes . For a thick consistency, send the mass for a couple of hours in the cold.

Ingredients:

• cocoa - 30 g;
• sour cream - 350 g;
• sugar - 150 g;
• flour - 20 g;
• cream 33% - 230 ml;
• egg - 2 pcs.

Preparation

1. Whisk the egg with sugar.
2. Stir in the flour, cocoa and sour cream.
3. Boil the mixture in a water bath for 8 minutes. Refrigerate.
4. Cream whisk and connect with the mass.

Cream-cream on milk

A cream with tasteful filling for a cake provides incredible opportunities for culinary experiments. One of these is the preparation of cream without cream. They are appropriate to replace the proteins, which after whipping into a lush foam, are added to the classic custard. The resulting mass is low-calorie, but also delicious and tender, like creamy.

Ingredients:

• milk - 200 ml;
• egg - 3 pieces;
• starch - 20 g;
• flour - 20 g;
• sugar -180 g;
• vanilla sugar - 15 g;
• water - 50 ml.

Preparation

1. Separate the proteins from the yolks.
2. Combine the yolks with milk, starch, flour and 30 grams of sugar.
3. Cook in a water bath. Refrigerate.
4. Whisk the whites with 30 grams of sugar.
5. Cook the syrup from the water and 120 g of sugar.
6. Enter into the protein mixture, do not stop whipping.
7. Combine the brew and protein masses.
8. Cream-plombier without cream for a cake is ready for work.

Cream-Plombir with Mascarpone

Cream-plombir for a cake is a recipe that will acquire new flavors, if you add mascarpone. Italian cheese is a fertile basis for creating desserts, but in combination with cream it can turn into a delicate cream. The main thing is not to overdo it with whipping, otherwise the mass will become similar to butter.

Ingredients:

• mascarpone - 250 g;
• cream 33% - 250 g;
• powdered sugar - 70 g;
• vanilla sugar - 15 g.

Preparation

1. Whip cream and cheese with sugar powder and vanilla sugar.
2. Connect the two masses.
3. Cream-plombir for biscuit cake from mascarpone cheese use immediately.

Cream-plombier with boiled condensed milk

Cream-plombier with condensed milk is the most popular way of decorating baking at home . The cream is incredibly simple, but no less tasty. All that is needed: gradually increasing the speed of the mixer, whip the sour cream and boiled condensed milk. For the viscosity of the cream should be added thickener cream, well, for splendor - chilled fatty sour cream.

Ingredients:

• boiled condensed milk - 300 ml;
• sour cream - 400 ml;
• cream thickener - 10 g.

Preparation

1. Sour cream and condensed milk.
2. Beat the mixture with a mixer for 3 minutes.
3. Add the thickener and mix.

Cream-Plombir with white chocolate

Cream-plombier with chocolate is delicious and tender. One of its features is not just a smooth, but very soft and silky texture, which can be obtained in just a couple of minutes, combining a common custard with white chocolate chips. Such exquisite cream not only sandwich cakes, but also stuff various cakes.

Ingredients:

• cream 33% -150 ml;
• white chocolate - 180 g;
• milk - 450 ml;
• yolks - 8 pieces;
• sugar - 100 g.

Preparation

1. Milk with cream warm up.
2. Whisk the yolks with sugar.
3. Add them to the cream and simmer for 7 minutes.
4. Enter the chocolate and mix.

Cream-Plomb to smooth out the cake

Cream-plombier mastic - not just a mass, skillfully masking the irregularities of baking, it's also an incredibly tasty cream. The main condition of coating for leveling is stability. It can easily be achieved by beating in lush foam oil and condensed milk. To break the pronounced taste of butter, bitter chocolate is added to the cream.

Ingredients:

• oil - 200 g;
• evaporated milk - 200 g;
• bitter chocolate - 100 g.

Preparation

1. Whisk the butter.
2. Add the condensed milk and whisk again.
3. Chocolate melt and pour into the mass.
4. Use cream-cake for cake immediately after preparation.