Cream cream is the key to a tender, airy and delicious homemade cake. How to whip 33, 20 and 10 percent cream into cream, what else to add to butter cream and how to use it to decorate a cake, what to do if the cream does not thicken - we will answer these and other questions in this article.
DoughVed has collected for you 12 of the best cream recipes for decorating a cake and layering cake layers, along with the most important subtleties and cooking secrets. Bon appetit!
How to make cake cream from cream
The thickness and texture of butter cream depends on various factors: the fat content of the cream, the temperature of the ingredients and equipment, the whipping speed and the order of adding products. Making cream from cream correctly at home for a cake is not difficult if you know some of the secrets and subtleties of its preparation.
- The base of any buttercream recipe is heavy cream and powdered sugar. It is recommended to use powder, not granulated sugar. The amount of powder in the recipe is adjusted to taste - those with a sweet tooth can add more sweetener if some of the recipes don’t seem to have enough of it. Various fillings are added to the basic recipe: vanilla extract, cream and curd cheese, mascarpone, condensed milk, cottage cheese, cocoa or chocolate, sour cream, butter, gelatin.
- For strong peaks, before whipping, cool not only the cream itself, but also the mixer whisk and the whipping bowl. Place the whisk and bowl in the freezer for 10 minutes before preparing. For more information on how to properly whip cream into a thick foam, read the link.
- How to whip cream for cream with powdered sugar? Start whipping the cream alone at high speed. As soon as bubbles form and the mass begins to thicken, reduce the speed and add powder in small portions.
- Is it possible to whip 10, 20 percent cream for cream? For optimal consistency in most recipes, it is still better to take the product with a fat content of 30-33 percent. If only 10-20 percent is on hand, or 33 percent is of poor quality, the cream needs to be thickened. To do this, use a special thickener, gelatin, butter or starch in a proportion of 1 tbsp. starch for 2 tbsp. powdered sugar and 300 ml cream.
- The cream does not thicken, what should I do? Use a fatty, refrigerated product, refrigerate the appliances, and do not add powdered sugar immediately. If all else fails or the dairy product is low in fat, thicken it in any suitable way.
- Is it possible to make cream from homemade cream? Homemade product is always quite fatty, so there should not be any difficulties in preparing the cream. If the cream turns out to be too fatty, you can dilute it with milk in a 2:1 ratio.
Cream made from cream 33% and powdered sugar
A simple airy cream made from 33 percent fat whipped cream and powdered sugar, ideal for decorating cakes, cupcakes and homemade desserts. The classic cream recipe consists of two main ingredients - 33% cream and powdered sugar.
Serving: 1
15 minutes
320 kcal per 100 g
You will need:
- 1 cup cream 33% fat;
- half a glass of powdered sugar.
Cooking steps:
- Place the bowl in which the cream will be whipped, together with the whisk attachment for the mixer, in the freezer to cool for 5-10 minutes.
- Pour cold cream into a chilled bowl. Beat with a hand or stand mixer on medium-high speed until the mixture begins to thicken.
- Reduce the speed a little and gradually begin to introduce powder. For a more airy consistency of the cream, the powder can be sifted through a sieve in advance.
- Beat the mixture until strong, stable peaks form, but not longer, so as not to “beat” the cream.
We decorate your favorite homemade cake with sweet whipped cream. From the specified amount of ingredients, approximately two glasses of the finished dessert are obtained.
Cake cream made from cream, mascarpone and powdered sugar
Butter cream for the cake with Italian mascarpone cheese and powdered sugar holds its shape perfectly and is prepared in just 10 minutes. From the amount of ingredients given in the recipe for mascarpone cream and cream, about 4 cups of the finished product is obtained, which is enough to layer a medium-sized cake of three layers.
Ingredients:
- 450 g mascarpone cheese;
- 2.5 cups (600 ml) heavy cream;
- half a cup of powdered sugar:
- 1 tsp vanilla extract.
How to cook:
- Cool the bowl and whisk attachment in the freezer for 5-10 minutes.
- Place the cold mascarpone cheese in a bowl and beat on medium-low speed. Add cream in small portions and continue whisking until smooth.
- When the mixture is smooth, increase the speed to high and beat until soft peaks form.
- Reduce speed to slow, add powder and vanilla extract. Beat until smooth.
- Increase speed again and beat until stiff peaks form.
It is advisable to use the mascarpone buttercream immediately or put it in the refrigerator until ready to use.
Please note: if you keep the dessert in the refrigerator for too long, it will lose its fluffiness.
Sour cream for cake
- Ingredients:
- 800 gr. full fat sour cream
- 1 tbsp. sugar or powdered sugar
- For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
- Gradually add powdered sugar or sugar. Beat until the cream is smooth.
- Spread the cakes with sour cream. The cream is used for biscuits and other cakes, for example, for Honey cake.
Cream and curd cheese cream for cake
Cream (curd) cheese and cream are a great combination for making delicate cream for cupcakes or cakes. There is not much powdered sugar in this recipe; you can increase the amount according to your taste and desire.
Necessary:
- 3 cups cold cream;
- 200-220 g of cold curd (cream) cheese;
- 3 tbsp. powdered sugar;
- 1 tbsp. cognac
Cooking in stages:
- Remove the cream and cream cheese from the refrigerator and immediately place them in a pre-chilled bowl.
- Beat with a mixer using a cold whisk attachment until soft peaks form.
- Sift the powder into the mixture and add cognac. Beat until strong, stable peaks form.
It is better to use cream cheese cream immediately or put it in the refrigerator. The yield of the finished product is approximately 4 cups.
Coffee cream for cream sponge cake
For a sponge cake, the simplest sweet cream made from whipped cream is ideal, but it is the coffee cream that will give the finished dessert a special, unique taste. From the volume of products indicated in the recipe, about 3 glasses of a delicate dessert are obtained.
Required:
- 2 cups cream;
- half a glass of powdered sugar;
- 2 tsp instant coffee.
Step-by-step preparation:
- Before you start cooking, be sure to put the mixer attachments and mixing bowl in the freezer of the refrigerator for 10 minutes.
- Pour the cream fresh from the refrigerator into a chilled bowl. Beat to soft foam.
- Add powder (preferably sift through a sieve) and instant coffee. Continue whisking until a strong foam forms.
Coffee lovers can, if desired, increase the amount of instant product in the dessert, but in this case it is better to add a little more powdered sugar.
Before decorating with cream, it is advisable to soak any sponge cake in sugar syrup.
Cream for cake made from cream and boiled condensed milk
Thick creamy cream made from boiled condensed milk will decorate any homemade cake made from puff pastry, shortbread or sponge dough. In the absence of boiled condensed milk, you can use regular condensed milk.
What do you need:
- 500 ml cream;
- 1 tsp vanilla extract or vanillin;
- a quarter cup of powdered sugar;
- 1 tsp cinnamon;
- half a glass of boiled condensed milk.
How to cook:
- Pour the cream into the cold bowl of a stand mixer or a regular deep bowl. Beat until soft foam forms.
- Add vanilla, powder and cinnamon. Continue beating until the mixture begins to form stable peaks.
- Add boiled condensed milk and stir with a silicone spatula until smooth. Place in refrigerator until use.
It is advisable to keep the cake decorated with thick caramel buttercream in the refrigerator for a couple of hours before serving.
Curd cream for cake
The recipe for cream from cottage cheese and cream is surprisingly easy to prepare, which does not affect the taste of the dessert in any way: any cake with a curd and cream layer turns out incredibly tasty and tender.
Ingredients:
- 200-300 g of cottage cheese 5% or 9% fat;
- 1 tsp vanilla sugar;
- 2-2.5 tbsp. powdered sugar without a slide;
- 150-200 ml cream.
Cooking method:
- Prepare the necessary products. The more cottage cheese and less cream you use, the thicker the cream will be in consistency, and vice versa.
- As usual, cool the food and all necessary equipment in advance.
- Add vanilla sugar and 1 tbsp to the cottage cheese. powdered sugar. Beat with a blender or mixer until smooth.
- Separately, whip the cream, first at low speed, gradually increasing it.
- Sift the powder into the cream and begin adding the cottage cheese in small portions, beating at low speed.
- When the mixture becomes homogeneous, increase the speed again and beat until stiff peaks form.
This curd and butter cream holds its shape perfectly and is suitable not only for layering, but also for decorating cakes.
Butter cream for sponge cake with cocoa
- Ingredients:
- 2 tbsp. sugar or powdered sugar
- 500 ml. cream 25-30% fat
- 3 tbsp. cocoa
- Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
- To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
- Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
- Whip until we get a fairly thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
- Lubricate the cakes with the finished cream, not forgetting to first soak them in sweet syrup or liqueur.
- We decorate our biscuit using a culinary syringe.
Cream and chocolate cake cream
Traditional cream ganache consists of only two ingredients - cream and chocolate - but it is very tasty and versatile in use. The amount of ingredients in the recipe is enough to coat an average two-layer cake.
Necessary:
- 200 ml heavy cream;
- 100 g dark chocolate.
Cooking process in stages:
- Heat the cream in a saucepan over low heat to a temperature of 40-45 degrees. Finely chop the chocolate.
- Using a broom, stir chocolate chips into heated cream until smooth.
- Remove from heat and cool to room temperature. After cooling completely, place in the refrigerator for a couple of hours.
- Beat with a mixer at high speed into a fluffy foam and use as intended.
Chocolate-butter cream ganache can be used to decorate and layer any sponge cake, although in the second case it is still advisable to soak the sponge cakes in advance.
Cream for chocolate sponge cake
This option is one of the simplest and fastest. And what’s most important is that it works 100% of the time. It is almost impossible to spoil it! By the way, if you don’t have the very first ingredient on hand, you can replace it with butter and milk.
You will need: - cream - 155 g - dark chocolate - 155 g
How to cook:
1. Heat the dairy products without bringing them to a boil, turn off the heat.
2. Dissolve a piece of chocolate in hot liquid. The mass becomes thick quite quickly. You can grease the top and the layers of the sponge cake with it, and then hide it in the refrigerator for soaking. Baking lovers will appreciate the cupcake with cherries and marzipan.
Option with condensed milk.
Necessary products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liqueur - 3 tablespoons
Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in condensed milk. 3. Pour in a little liqueur.
The best cream for sponge cake
Required Products:
- – liqueur – 155 ml
- – prunes – 200 g
- – cream – 500 ml
- - sugar - 3 tbsp.
How to cook:
- 1. To get the most delicious filling, soak the prunes in the evening. Don't forget to remove the seeds from it first. Chop the dried fruits with kitchen scissors or a knife.
- 2. Pour the resulting mixture with liqueur and place in the refrigerator.
- 3. Blend the swollen fruits with alcohol in a blender. The mass does not have to be homogeneous; it is quite acceptable for there to be pieces of prunes in it.
- 4. In a separate clean bowl, stir the cream using a mixer.
- 5. The very last stage awaits you - assembling the cake. Place the first cake layer on a plate, brush it with the filling, and top with a third of the whipped cream. Place the second cake layer, brush with prunes and whipped mixture. Repeat the same operations for the third layer.
- 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
- 7. Place the finished baked goods in the refrigerator for a couple of hours. Also make apple marshmallow using the drying method.
Custard with cream
The custard for the cake turns out very thick and tasty if you cook it with cream. Please note that this cream is more suitable for layering cake layers than for decorating a cake.
Required:
- 4 chicken eggs;
- 120 g granulated sugar (6 level tablespoons);
- 1 glass of cream;
- 0.5 tsp vanilla extract.
Recipe:
- Separate egg yolks from whites. Place the whites in the refrigerator (preferably in advance), and grind the yolks together with sugar.
- Combine the yolks with chilled cream, stir and bring to a boil in a saucepan over low heat. Remove from heat and cool slightly.
- Beat cold whites into a fluffy foam.
- Combine the whipped whites with the cooled yolk-cream mixture and beat at high speed until fluffy, about 5 minutes. At the end of beating, add vanilla extract.
It is recommended to use creamy custard for coating the cakes while still warm, and cool the already fully assembled cake in the refrigerator.
Whipped cream cake
Well, Man, who does this at night? If you don’t bring it to the topic of Fruit Decorated Cakes, I don’t know you, you don’t know me.
Nagira I'm Zhivchik Tanyush, I made it during the day, you won't check It's already midnight in the yard, and here's ShuMacher.. Zipper and posted such beauty! I was just about to turn off the computer. Such sweet seductive pictures.. After the cupcakes have cooled, cut them into cake layers, as shown in the photo on the left. We make 2 creams: butter and raspberry. For buttercream: mix cream, sour cream and sugar. Add sour cream gradually, looking at the thickness of the cream.
The cream should not be too liquid. For the raspberry cream: puree the raspberries and sugar in a blender. Now we lay out our cake from the cake layers as follows: on the cake tray we put 2 whole white cake layers and half a white cake as in the photo on the left next to it. Grease with raspberry, then butter cream. After that, lay out the chocolate cakes in the same way, and again grease with raspberry and butter cream.
And we continue like this until the cakes and cream are gone. Lubricate the top layer first with butter and then with raspberry cream. Draw a heart and an inscription from buttercream. Its cream is used not only in this version, but also in various baked goods. I want to share my cream recipes. I have been using them for many years, I took them from an old cookbook. Beat the egg yolks and sugar separately until a thick foamy mass forms. Mix milk and beaten yolks. Cook the resulting mixture in a water bath, but do not let it boil in the book - up to 70 degrees minutes. Remove from heat and add white wine.
Very simple and gentle cream. It turns out to be approximately 1.
Cream and sour cream for cake
Sour cream will perfectly saturate any sponge cake, making even the driest cakes soft and juicy. This cream is especially suitable for soaking honey cakes.
What do you need:
- 800 ml full-fat sour cream;
- 300 ml cream;
- 250 g powdered sugar.
How to do:
- First of all, you need to weigh out the sour cream in advance. To do this, line a colander or large sieve with clean gauze in several layers. Place sour cream on top, cover the edges with gauze.
- Place a colander in a saucepan and cover the top with a lid. Place in the refrigerator for at least 4-6 hours, preferably 8-10. After weighing out and leaving the whey, the amount of sour cream will decrease and amount to about 600 ml.
- Place cold sour cream and cream in a bowl, and sift the powder into it. Beat on low speed until smooth. Then increase the speed and beat until a strong fluffy foam forms.
The finished creamy sour cream dessert is thick, moderately sweet and very tasty.
Chocolate glaze for sponge cake
- Ingredients:
- 150 gr. dark chocolate
- 150 ml. cream
- This is the simplest and fastest cream for sponge cake that you can think of, and what is most important - it is fail-safe, it turns out almost always. By the way, it is also very tasty, goes great with regular and chocolate sponge cake. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
- So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
- While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
- We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
- For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.
Cream made from butter and cream
The buttercream according to this recipe is so tender that it simply melts in your mouth, while holding its shape perfectly and suitable for creating all kinds of decorations on the cake.
Products:
- 200-220 g butter;
- 0.5 tsp salt;
- a quarter glass of cream;
- 2 tsp vanilla extract (optional);
- 200-300 g of powdered sugar.
Cooking steps:
- Remove the butter from the refrigerator in advance. The butter in this recipe is already softened, but still cold to the touch. There is no need to bring it completely to room temperature, or even melt it. To speed up the process, you can cut the butter into cubes and leave it on the counter.
- When the oil has reached the desired temperature, beat it at high speed with a mixer into a light fluffy foam for about 3-5 minutes.
- Add salt, cream (fresh from the refrigerator as always) and vanilla. Beat for a couple more minutes until fluffy.
- Reduce speed and, continuing to beat, begin adding 200 g of powder in small portions.
- When the mass has become homogeneous, beat for about 1 minute at high speed. Taste: if it doesn’t seem sweet enough, add more powder. Continue beating until desired airiness, but no more than 2-3 minutes.
If the cream turns out to be too thick, you can add a little more cream to it at the end of cooking.
Oil cream
Butter sponge cake cream will highlight the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. To prepare it, use simple oil without flavoring additives. Products for a popular recipe:
- Butter - 350 grams;
- Vanilla sugar. One sachet is enough;
- Condensed milk - one can (not boiled);
Cooking time – up to 20 minutes. Calorie content – 520.72 kcal per 100 grams.
Using a mixer, beat the butter until fluffy. It is better to beat at medium speed. Then add vanilla sugar and mix thoroughly. Now start whipping the butter at the same speed, while pouring the condensed milk in a thin stream. After this, beat for a few more minutes until the cream becomes smooth.
In addition to this recipe, there is another one, popularly called the classic buttercream recipe. It is also easy to prepare and does not take much time. This includes:
- Powdered sugar – 1/3 cup;
- Chicken yolks – 2 pieces;
- Butter - 200 grams;
- Rum or cognac. A few drops can be added as desired.
Cooking time – up to 15 minutes. Calorie content – 559.90 kcal per 100 grams.
In a deep bowl, mix the butter and powdered sugar well. Beat the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.
Regardless of what kind of buttercream you decide to prepare, before doing so, remove the butter from the refrigerator for a while. It should be soft.
Dry cream for cake
The recipe for cream for a cake made from dry cream is in no way inferior to classic butter. It is very convenient to have dry cream in stock, especially if you urgently need to decorate the cake when guests are already on the doorstep.
Ingredients:
- 250 ml milk;
- 60 g dry whipping cream;
- 2 tbsp. powdered sugar without a slide.
Cooking method:
- In a mixing bowl, combine milk and dry cream. Beat at medium speed until smooth.
- Sift the powder, reduce speed to slow. Beat until the powder is completely mixed with the remaining ingredients.
- Increase speed again and beat until stiff peaks form.
Remember: only dry whipping cream and no others are suitable for this recipe.
Chocolate cream for sponge cake
- Ingredients:
- 200 gr. butter
- 4 tbsp. powdered sugar
- 4 tbsp. condensed milk
- cocoa
- cognac
- Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Let's look at the step-by-step recipe for chocolate cream.
Butter cream with gelatin for cake
The cream made from cream with gelatin is thick and always holds its shape perfectly at any time of the year. If you are planning to decorate a cake with whipped cream in the summer heat, stable gelatin cream is the ideal solution.
What do you need:
- 1.5 tbsp. gelatin;
- half a glass of cold water;
- 3 cups cream;
- a quarter or half a glass of powdered sugar (to taste).
How to do:
- As usual, cool the cream in advance and place the utensils in the freezer for at least 10 minutes before cooking.
- In a small cup, mix gelatin with cold water. Let it thicken a little.
- Heat in the microwave for 30-60 seconds or on the stove over low heat until the gelatin is completely dissolved.
- Cool for 2-3 minutes.
- Stir about half a glass of cold cream into the gelatin and put it in the refrigerator for 5 minutes. The gelatinous mass should cool and thicken, but not to the point of jelly.
- In a cold bowl, beat the remaining cream and powder on low speed. Adjust the amount of powder to taste - for example, if the cake is decorated with fruit, it is better to put less powder.
- Continuing to beat at low speed, pour in the gelatin-cream mixture.
- Beat on high speed until desired consistency. Store in the refrigerator until use.
Now you know the simplest and most delicious recipes for cream cake. Decorate homemade cakes with whipped cream and delight yourself and your loved ones with confectionery masterpieces.
Cream No. 3
Ingredients:
Swiss butter meringue: Butter - 180 g Sugar - 150 g Proteins - 120 g (3 pcs. CO) Citric acid - pinch
Cooking method:
Place the bowl with the whites and sugar in a water bath (the bowl should not touch the water) and continuously stir the mixture with a whisk. Heat until sugar is completely dissolved. Remove the bowl from the bath and beat with a mixer, starting at medium speed, gradually increasing to maximum. Halfway through whisking, add a pinch of citric acid.
Beat until stiff peaks form. Also beat the softened butter until fluffy and light in color. In 2 stages, add oil to the whites. Mix at medium speed, then once the oil is incorporated, increase the speed to high and beat for 5 minutes. All is ready!
