Who can resist a piece of fresh,fragrant and beautiful cake? There are probably no such people! So many kinds of cakes in the world: biscuit, chocolate, nut, cake with meringues and salted caramel. And everyone wants to try.
But what makes cakes so unusual and attractive? Of course, the cream. He not only has excellent taste qualities, but is also able to turn any pastry into a real masterpiece.
Is it difficult to make a cream for a cake at home? The answer is no. You just need to be patient with a little patience.
Chocolate cream
This is one of the favorite creams around the world. It is not only very tasty, but also surprisingly beautiful. Due to its color, it is suitable not only for impregnation of cakes, but also for decorating the cakes themselves.
How to make a cream of this kind? To begin with, you will need to prepare the ingredients:
- half a liter of milk;
- three tablespoons of potato starch;
- one hundred grams of bitter chocolate (from 70% of the dry cocoa product);
- three hundred grams of butter;
- two hundred grams of granulated sugar.
Cooking technique:
- In a small saucepan, pour the milk and put it on the fire. As soon as it boils - remove from the plate.
- Yolks need to be separated from proteins and beatenmixer, gradually adding sugar and starch. It should be a foamy, homogeneous mass, and the sugar should dissolve completely. With a thin stream, start pouring in the milk, whilst continuing to beat the yolks with the sugar mixer.
- The resulting cream should be poured into a saucepan and put on a small fire. Bring to the boiling point. Start slowly stirring for one and a half minutes. Remove from heat.
- Break the chocolate in small pieces. Add it to the cream. Chocolate should melt. The cream should be slowly stirred. Cover the cream and leave to cool on the stove.
- At this time, you can leave the oil at room temperature to melt. After you need to start beating the butter with a mixer, gradually adding a chocolate cream to it. The mass should turn out lush and high.
Where can I use it?
This cream-mousse is perfect for biscuit cakes, especially chocolate and carrot, as well as for muffins or biscuit cakes. It will be great to keep in shape.
This is a thick enough cream for the cake. And how to make a liquid version?
Apple Cream
Sometimes even during the baking process, theit is clear that the cake will need additional moisturizing. You can usually do and take advantage of the impregnation, and you can cook an incredibly tender apple cream, which, in addition, will perfectly permeate the cakes themselves.
To make a simple cream for a cake according to the recipe presented below, you should stock up with such ingredients:
- six large apples;
- Two hundred grams of 15% sour cream and the same amount of sugar;
- one hundred milliliters of drinking water;
- one tablespoon of powdered sugar;
- Ground cinnamon and vanilla sugar (added to taste).
Manufacturing technology:
- Apples clean and grind until homogeneousconsistency. Add sugar and water. Put on the stove, fire is average. Cook until softening the fruit, about 5 minutes. Remove the dishes from the stove and put it to cool.
- Beat together the sour cream with powder with a mixer.
- Gently add portions of sour cream to apple syrup, while stirring with a spatula. Should get a homogeneous cream.
For what kind of cake is suitable?
It is perfect for smearing biscuit cakes. In addition, it can be eaten simply by spreading a piece of bread on it.
Protein Cream
This cream is often used in the kitchen.Masters like it for its simplicity and ease of cooking. With a minimum of effort, the result is a wonderful, lush protein cream for the cake. How to do and what is necessary?
Ingredients:
- 50 milliliters of water;
- 2 eggs;
- 150 grams of sugar;
- Lemon juice and salt - to taste.
Recipe:
- Eggs need to be divided into egg yolks.Proteins need to be cleaned in the freezer for a couple of minutes. Add half a teaspoon of lemon juice and a small pinch of salt. Beat with a mixer until a dense mass forms. Do not stop whipping, start adding two tablespoons of sugar in portions. The remaining sugar is mixed with water and put on a stove. Boil to a boil, then reduce the heat and cook for another minute.
- Whisk the protein cream, pour a thin stream of syrup. The output should be a thick cream.
For what kind of cake is suitable?
Now that we have managed to make a cream for the cake, it remains only to decorate the masterpiece. This cake is perfect for making roses and other ornaments on the cake. Perfectly the cream will approach and for.
Citrus Kurd
Kurd is a custard that has a creamy and fresh taste at the same time. Has a melting and light consistency. In preparing the Kurds - this is a disgraceful simple option. How to make citrus Kurdish?
The following ingredients will be needed:
- 2 small citrus fruits (red orange, mandarin, lime, lemon, etc.) or one large fruit (for example, grapefruit);
- 4 eggs;
- 180 grams of granulated sugar;
- a tablespoon of starch;
- 50 grams of butter.
Formulation:
- Heat the water to a boil, put citrus (in this recipe - red oranges) into it for 5 minutes. Pull, wipe and grate on a large grater.
- Their flesh squeeze orange juice. If necessary, strain through a sieve.
- With the two eggs, separate the yolks and put them in a bowl,drive there 2 more eggs. Add the zest, citrus juice, sugar. Beat all to a homogeneous consistency of corolla. Let stand for about 20 minutes. Strain through a sieve in order to remove the zest.
- In 50 milliliters of liquid, dissolve the starch.Put the rest of the liquid on a water bath, stir constantly. After the liquid starts bubbling, pour in 50 milliliters of liquid with dissolved starch. Cook until thickened, remove from heat.
- Add the oil. Stir until dissolved.
- The cream should cool, while it should be stirred. Foam should form on the surface.
Such a Kurd can be stored in the fridge for 3-4 days. Suitable for both lemon cakes and morning breakfast with toast.
Cream of cream cheese
Is the cream cheese left in the fridge?Where to put it? Nothing remains, except how to make a cream for the cake. The recipe is also good in that the resulting stunning cream is suitable not only for lubricating the cakes, but also for creating ornaments on baking.
You will need the ingredients:
- 250 grams of cream cheese;
- 1 packet of vanilla sugar;
- 150-160 grams of the most fatty cream;
- 3 tablespoons of powdered sugar (this amount can be increased at will up to 4 spoonfuls).
Recipe:
- Cream must be placed in the refrigerator for 5 hours. Then you need to start whipping the cream until slightly thickened.
- Gradually add sugar and powder, continue to whisk until the mixture turns into a homogeneous mass.
The cream is suitable for shortcakes or cupcakes.
Now that you have read this recipe, the question of how to make a cream for a cake quickly, will never arise.
Cream of sour cream
This is one of the simplest creams you can imagine. And he can decorate any cake.
Ingredients:
- fatty sour cream (at least 20 percent) - 0.5 kilograms;
- powdered sugar - 200 grams;
- vanilla sugar - add to taste.
Technology:
- Sour cream should be cooled if there is an additionalthe moisture in the product is drained. That the cream was more magnificent it is possible to use cunning: to lay out sour cream in a dense pure rag and to suspend to be decanted. Excess water after 4-5 hours will leave and the cream will be more magnificent.
- Mix the sour cream with a mixer, while sprinkling small amounts of powdered sugar and vanilla sugar. Continue to beat for at least 5 minutes.
For what kind of cake is suitable?
Such sour cream is not meant for decorating a cake, but it can perfectly soak the cakes. Suitable for biscuit and waffle cakes.