Cream for cakes at home: different cooking options

Cream for cakes at home can include completely different ingredients. It is worth mentioning that the chosen filling for this sweet product depends entirely on whether the dessert will turn out to be heavy and oily or light and airy. Today we will consider a method of preparing 2 different creams, which include sour cream and semolina.

1. Chocolate cream-sour cream for cake with gelatin

Necessary ingredients:

• Sour cream of 20% fat content - 450 g;
• Powdered sugar - 120 g;
• Dark chocolate - 1.5 tiles;
• Vanillin - 6-8 g;
• Instant gelatin - 10 g;
• Fresh and fatty milk - ½ cup.

Cooking process

Chocolate-sour cream for cakes at home is done quite easily. To do this, mix well with 20% sour cream, powdered sugar, vanillin and milk. Further, it is required to separately dissolve 10 g of gelatin and pour it into the bulk. If you are preparing a chocolate dessert, then in the filling it is recommended to add a little glaze. To do this, you need to break 1.5 tiles of dark chocolate, and then melt it over low heat, adding a little fresh milk. To make the cream does not curdle, before adding the glaze in the main body, it is desirable to cool a little. As a result of mixing all the components, you should get a liquid and sweet mass, which you need to coat all the cakes. It should be especially noted that such a cream for cakes at home should be used only for biscuit desserts.

After the filling has been applied to the cakes, it is recommended to place the sweet product in the refrigerator for several hours. During this time, gelatin should freeze, making the cake tasty and more stable.

2. Light cream for semolina and banana cake

Necessary ingredients:

• Semolina - 7 large spoons;
• Fresh milk - 2 cups;
• Butter - 65 g;
• Bananas ripe large - 2 pieces;
• Sand sugar - 2/3 of a faceted glass.

Cooking process

Such cream really turns out very easy and tasty. After all, it is based on ordinary semolina porridge. To make it, you should boil fresh milk, and then add the rump, mix thoroughly and cook until thick (for 15-30 minutes) until all the grains completely boil. Next, the porridge should be removed from the stove and poured into it sugar. After the mass has cooled slightly, it needs to be thoroughly beaten in a blender together with a softened butter.

Cream for home-made cakes can be prepared using a variety of fruits. We decided to knead some ripe bananas and add them to a mixture of mango and butter. As a result of intensive mixing, you should get a thick enough, but light and very tasty cream. Because of its dense consistency, it is poorly absorbed into the cakes, so it is recommended to dip the sponge cake in sweet syrup beforehand.

Cream of semolina and bananas is well suited for any dessert. It can be used both in the preparation of festive cakes, and to cover various cakes.