Cream cake: recipes for every taste

The cream is a pasty dense product used for making and decorating cakes, cakes, cupcakes and other dessert dishes.

Creams can be prepared both with heat treatment, and without it. Cream for muffins is whipped with special care, manually or with the help of blenders, mixers.

Aerated albuminous, oily-creamy, custard, light fruit, yoghurt - all and not list. It's the various creams that give the exquisite look, special taste and flavor to the cakes.

Cream cake: recipes

Consider in this article a few easy and quick to prepare creams. Each of them is able to satisfy even the most exquisite gastronomic needs.

Cream of banana

This cream for cupcakes is easy to make.

Required products:

• One 200-gram pack of butter;
• Three medium ripe banana;
• Half a can of condensed milk.

Preparation

Butter, soften, cut into pieces and whip with a mixer. Peel bananas, cut, add to butter and whisk again. Pour in the resulting mass of condensed milk, stir well.

Creamy cream with condensed milk

This is no less easy recipe for making such delicacies, as a cream for cupcakes. On top of the product with it you can sprinkle with coconut or chocolate chips.

Products:

• 200 grams of butter butter;
• 300 grams of condensed milk;
• Vanilla sugar - half a pack;
• Liquor - 3 tablespoons.

Preparation

Whisk the butter to a uniform consistency while pouring in the condensed milk. Add a lot of liquor and vanillin, whisk again.

If you want the cream to be chocolate, pour a few tablespoons of cocoa into the mass.

Custard

Products:

• 0.5 liters of milk;
• 4 chicken eggs;
• A glass of sugar;
• Two tablespoons of flour;
• A small spoonful of vanillin.

Preparation

Rub sugar together with eggs, add flour, mix. Pour cold milk into the mass, then put it on the fire. Bring the mixture to a boil, stirring constantly with a whisk or a spoon. Remove from heat, add vanillin, stir. If the cream for cupcakes will be used a little later, pour it from the pan into a porcelain container and lightly sprinkle with sugar so that a crust does not form.

Nut cream

Products:

• Half a cup of sugar;
• a glass of milk;
• 2 yolks;
• 50 grams of flour;
• 2 cups of nuts;
• A large spoonful of cognac.

Preparation

To make a nut cream for cupcakes, rub the sugar first with yolks, flour and cognac. Pour milk into the mass and bring it to a boil. Cut the nuts finely, and then crush it thoroughly. Pound nuts into a ready mix and whisk until fluffy.

Sour cream

Products:

• 1 cup 20% sour cream;
• 0.5 cups of powdered sugar;
• 10 grams of gelatin.

Preparation

Pour the sour cream into a saucepan, add the powdered sugar, if desired, a pinch of vanillin. Put the saucepan with sour cream in a container of cold water, beat the sour cream until it doubles in volume. After this, pour the warm diluted gelatin into the sour mixture with a thin stream, constantly stirring with a wooden spoon. The resulting mixture is poured into molds and put into the refrigerator for cooling.

Coffee Cream

Products:

• 1 cup of sugar;
• Half a glass of milk;
• 1 egg;
• 250 grams of butter;
• One large spoon of ground coffee;
• Half a glass of water.

Preparation

Boil the water, fill it with coffee, cool. After that, the coffee broth is passed through a fine sieve or gauze, combine with milk and sugar, bring to a boil. Beat the egg with a fork, add to the coffee mass, cook until thick, cool. Cool the mixture in small portions in a softened butter, constantly whipping with a spoon. The finished cream should increase in volume in two times.

Whichever recipe you choose, be sure that all those who try your pastry will appreciate its rich taste and appearance.