home Psychologist's advice How to make pastry cream: homemade recipes. We need it for him. Tea cream

How to make pastry cream: homemade recipes. We need it for him. Tea cream

Custard for a cake is exactly that delicacy, with a very delicate, memorable taste, familiar to us since childhood, reminding us of the taste of various pastries, puff pastries, eclairs, baked nuts and, of course, Napoleon cake.

Today, many confectioners, like housewives, are increasingly using custard. After all, it is truly amazingly tasty and a completely universal product for complementing and soaking various desserts. But in order for the cream to be quite tasty and at the same time have the correct consistency, it is necessary to have a reliable recipe and know all the subtleties of its preparation, as well as in cooking

Ingredients:

Milk - 4 cups
sugar - 1 heaped glass
chicken eggs - 4 pcs
flour - 4 tbsp. l
vanilla sugar - 1 sachet.

Cooking method:

After you have prepared all the necessary products, pour the milk into the pan, add all the above sugar there, put it on the fire and stir until the sugar is completely dissolved.

Next, beat four eggs and the same number of tablespoons of flour into a separate cup. Then beat the whole mass thoroughly using a mixer until smooth. Add two ladlefuls of hot, sweet milk and beat again.

Now pour the beaten egg mixture into the simmering, but by no means boiling, sweet milk and stirring constantly so that the cream does not stick to the walls of the pan, bring until thickened. Then remove the cream from the stove and let it cool. And only then add one packet of vanilla sugar and mix thoroughly.

The custard is ready to use for your baking!

Delicious custard for sponge cake

Ingredients:

Cooking method:

Pour the above amount of flour, sugar, salt into a deep bowl and mix. Add chicken yolks there.

Mix thoroughly with a whisk until crumbs form.

In a separate saucepan, heat (do not boil) the milk until small bubbles appear and pour in a thin stream, at the same time stirring the whole mixture. Then we put it on the fire and bring the cream until a thick mass forms.

Now pour vanilla extract into the resulting mass and mix everything again.

All that remains is to separate the clots, strain the resulting cream through a fine sieve, then cover it with cling film, let it cool and put it in the refrigerator.

Use the resulting cream chilled.

Recipe for custard with butter and without eggs for honey cake

Ingredients:

Milk - 1 glass
sugar - 1/2 cup.
butter - 100 g
flour - 2 tbsp. l.

Cooking method:

Pour half a glass of milk into a saucepan or saucepan, add sugar, put it on the fire and stirring constantly until the sugar is completely dissolved, then remove from the stove.

Pour the second part of the milk into a clean bowl, add flour into it and use a whisk to bring until smooth. Then pour the same mixture into a saucepan with dissolved sugar and simmer on the stove, stirring constantly until the whole mass thickens. Immediately remove from the stove and leave until cool.

Now add the whipped butter in small portions to the almost cooled mass and beat it thoroughly.

The custard for the honey cake is ready!

Custard for eclairs

Ingredients:

Granulated sugar – 150 gr
milk - 400 ml
flour - 2 tbsp. l
egg - 1 pc.
vanillin - 1 sachet.

Cooking method:

Drive one chicken egg into the pan, stir it lightly, add all the specified sugar, a packet of vanillin and continue whisking with a mixer or whisk until the sugar dissolves.

Then pour in cold milk and stir a little.

Now put the pan with the resulting mass on the stove and stir constantly for one or two minutes, so that the mass does not burn and lumps do not form.

If, suddenly, it seems to you that the cream has not thickened enough, do not worry, as it cools it will reach the desired consistency.

We leave the cream to infuse and cool, and then proceed to filling the eclairs.

Custard with milk (video)

Bon appetit!!!

Sometimes to prepare some baked goods, we look for . But at the same time we want to make a super dessert. Here, baking creams will help us.

Cream "quick"

Sometimes there are times when you urgently need to make a cream, or make a quick sweet fudge. That is, in a matter of minutes you need to get a finished product, and this recipe will help with this.

Ingredients:

Condensed milk - 4 tablespoons.
Cocoa - to taste.

Preparation:

Place the condensed milk in a plate, pour in the cocoa, you need to take into account that the greater the amount of cocoa, the thicker the cream will be and the more “chocolatey” the taste will be.
Mix the condensed milk and cocoa thoroughly and carefully until you get a homogeneous mass of the same consistency.
Serve as a fudge for cookies, cupcakes, if you add butter to the cream and stir, you can grease cakes with it.

Custard

A delicious, airy cream that is perfect for filling eclairs and any berry-fruit pies. Simple baking creams always help out in difficult situations.

Ingredients:

Milk – 500 ml
glass of sugar (200 grams)
50 g flour
four yolks
vanillin packet

Preparation:

Grind the yolks with vanilla, sugar and flour.
Boil the milk.
Remove it from the heat and mix with the egg mixture. Put it back on the fire and cook over very low heat, stirring occasionally.
The cream is ready when it thickens.

Honey cream

An amazing combination of aromatic sweet honey, soft butter and the exquisite taste of walnuts - a truly universal cream.

Ingredients:

Table. spoon of honey
powdered sugar – 100 gr.
juice of half a lemon
one yolk
walnuts – 100 gr.
drain butter – 100 gr.

Preparation:

Soften the butter, add sugar, yolk, honey, lemon juice, beat everything until thick. Add nuts. Cool the cream before applying to the cake.

Cream with condensed milk

A classic baking cream that is suitable not only for any sponge cake, but also for cakes, baskets and nuts, which children love so much.

Ingredients:

Butter – 200 gr.
two yolks
vanillin (you can use liqueur)
condensed milk – 100 gr.

Preparation:

Soften the butter (do not melt!), beat with condensed milk, add the yolks, without stopping whipping the cream, add vanillin or liqueur. You can add chopped walnuts to the condensed milk cream.

Cream of cream

The most delicate, airy cream is a wonderful decoration for a cake, but it can also be a dessert in its own right if you add, for example, fresh berries.

Ingredients:

A glass of cream (preferably 35%)
10 gr. gelatin
vanillin
half a cup of powdered sugar

Preparation:

Place the cream in a container in very cold water and beat until the foam holds tightly to the whisk. Slowly add powdered sugar, vanilla, gelatin, pre-soaked for about 20 minutes and dissolved in a water bath. Beat everything together for about 15 minutes.
To make the cream cream strong, you need to whip it just before applying it to the cake, gradually increasing the speed.

Chocolate cream

Wonderful chocolate cream is amazing in that it remains soft and juicy, and at the same time it does not spread, so it is great for both pastries and cakes. We offer the most popular options for making chocolate cream.

Ingredients:

Chocolate (any kind, black, milk, or white) – 200 gr.
milk or cream – 100 grams
oil drain – 20 gr.
two yolks or a can of condensed milk (depending on the preparation option)

Preparation:

So, the basic recipe: melt chocolate in a water bath, add butter and milk. Then you can add whipped yolks (this cream will be more airy) or condensed milk (for those who appreciate a rich taste). Boil the mixture until thick, without ceasing to stir.

Butter cream

Whipped cream is often referred to as “butter”. However, the classic recipe uses fresh, tender butter as a base, which is mixed with various ingredients to create a delicious treat.

Ingredients:

Powdered sugar – 300 gr
cognac – 2 table. spoons (can be replaced with dessert wine)
oil drain – 500 gr.
vanillin

Preparation:

Soften the butter and beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also use sugar, but with it the cream will not be as soft) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.

Curd cream

Like any other cream, curd cream requires a lot of variations in preparation. We offer you a recipe for a classic base, which you can optionally supplement with nuts, berries, and raisins.

Ingredients:

Cottage cheese – 400 gr.
sugar – 100 gr.
egg yolks – 4 pcs.
nuts, raisins, berries (to taste)
vanillin

Preparation:

Mix the yolks with sugar and grind well. Rub the cottage cheese through a sieve, mix with yolks and sugar, berries or nuts. Add whipped cream to the mixture.
Options for preparing curd cream: with butter (200 g, instead of cream) or with gelatin (if you plan to store the cream for some time).

Sour cream

This cream is very unstable, so it is used mainly for making cakes. It is of very good quality - the cake becomes soft and juicy in almost a few minutes.

Ingredients:

Two glasses of sour cream (fat content 35%)
glass of sugar
vanillin

Preparation:

Sour cream is prepared very simply - mix sour cream with sugar, beat the mixture very well, and add vanillin at the end. It is recommended to coat the cakes immediately, before the cream settles.
You can add berries, jam, jam, nuts to the cream - to taste.

Classic custard

Even novice housewives always make custard. Delicate, very easy to prepare, the cream goes well with cakes, pastries, eclairs, baskets and other sweets.

Ingredients:

Two eggs
glass of sugar
two glasses of milk
three table. spoons of flour

Preparation:

Mix a glass of milk, flour and eggs. In a separate bowl, combine a second glass of milk with sugar and bring to a boil over low heat, remembering to stir continuously. Add milk with eggs and flour to this mixture; as soon as it boils, turn it off, without ceasing to stir. The cream is ready when it thickens.

This recipe is a classic; there are many variations of it in cooking. For example, you can add 2 tables. spoons of coffee or cognac, vanilla.

Transdanubian apple cream

Do you want something special, unusual and tasty? Besides, did you pick apples at the dacha? Try Transdanubian baking cream - an original delicacy from the Hungarians!

Ingredients:

165 g apples
50 g sugar
1 egg
15 g almonds
40 g cream

Cooking method:

Peel the apples, cut them, simmer with water, and wipe. Take an egg, separate the white from the yolk, beat. Combine apples and sugar, add protein and beat the mixture. Then the dish must be cooled. To serve, place the cream in the form of a pyramid and garnish with almonds. Whipped cream must be served separately.

Simple glaze

Classic white glaze for cakes, shortcakes and rum baba.

Ingredients:

A glass of powdered sugar
lemon juice

Preparation:

Pour the powder into a bowl, add lemon juice to make the mixture thick. The glaze hardens quickly, so it should be used immediately after preparation.

Orange cream

For 4 servings:
3 yolks
150 g powdered sugar
juice of 3 oranges
2 slabs of gelatin (optional)
2 tsp. flour
0.25 l heavy cream

Cooking method:

Grind the yolks with powdered sugar, flour and orange juice. With continuous stirring, cook a not very thick cream and cool it. Dilute gelatin in warm water, stir thoroughly and add to the cream. Then add half the whipped cream, place the cream in a compote bowl, decorate the top with lightly sweetened whipped cream and place in the refrigerator. You can decorate with orange slices.

Finishing cream (from condensed milk).

Ingredients:

250 g butter
1 cup condensed milk
1/3 vanilla sugar powder
1 tsp. spoon of liqueur

Cooking method:

Unsalted butter is kneaded in a bowl and pureed until white. Condensed milk is poured in small portions (no more than one teaspoon) into the mashed butter, without ceasing to beat the mass with a spoon, vanilla sugar and liqueur are added to the finished cream. This cream can be made with the addition of coffee or cocoa.

There are many recipes for making creams for cakes, pastries, and rolls. Here are more recipes for creams that contain such a useful product as honey.

Cream caramel.

To prepare we will need: 100 g honey, 250 g butter, 150 g sugar, 200 ml milk, 3 tbsp. spoons of flour, 100 g of black coffee.

Pour sugar into a small saucepan and cook over low heat until caramelized. We make sure that the sugar does not burn and that the caramel turns out to be a pleasant yellowish color. Mix flour with coffee and milk, gradually pour the mixture into the caramel, stirring constantly, bring to a thick consistency over low heat. Cool the mixture and add butter, mashed with honey. Now beat the mixture until creamy and soak the cakes.

Egg cream.

To prepare it, let's take: 1 tbsp. a spoonful of honey, 250 g butter, 4 eggs, 150 g sugar, 30 g chocolate.

In a steam bath, beat the eggs with sugar and chocolate until thick. Mix honey and butter and gradually add them to the cooled egg mixture. Beat everything until smooth.

Nut cream.

We will need: 1 tbsp. spoon of honey, 100 g butter, 100 g powdered sugar, 1 yolk, nuts, lemon.

Grind the butter with sugar, honey and yolk. Add ground nuts and lemon juice. Beat the mixture until foamy and cool.

But what kind of cream can be prepared for rolls.

Chocolate cream.

To prepare it we will need: 120 g honey, 120 g butter, 3 yolks, 60 g chocolate, vanilla sugar, nuts, cinnamon.

Mix honey with vanilla sugar, cinnamon and yolks, add chopped chocolate and gradually stir, keep on low heat. When the chocolate has melted and the mixture has thickened, remove it from the heat. Add butter and nuts to the warm mixture, beat well and cool for at least half an hour.

Vanilla cream.

We will need: 1 tbsp. a spoonful of honey, 80 g butter, 200 ml milk, 2 yolks, 1 tbsp. spoon of corn flour, vanillin.

Mix the yolks with vanilla and corn flour, beat well and put on low heat. Cook, stirring constantly, until the mixture thickens. Separately, grind the honey and butter, add it to the warm mixture and beat until foam forms.

First you need to consider the most airy cream of all, the most popular. This is custard. It is usually used to make cakes from puff pastry or shortcrust pastry. You can experiment and try it in combination with butter cream, then you will get a cake with two types of cream. But what this cream is not suitable for at all is waffle cakes. So, how to make air cream at home? You will need: 1 glass of milk, 2 yolks, 1 tbsp. l. wheat flour, 1/2 cup granulated sugar, a little vanillin. How to cook: Mix the yolks with sugar and add vanillin and flour. Grind the resulting mixture until it turns into a homogeneous mass. Boil the milk and cool it until warm.

Pour the mixture of yolks and flour into the milk and mix thoroughly until all the lumps disappear. Place the pan back on low heat and simmer for about 5 minutes. During this time, the custard must thicken. This is the theory on how to make cream at home. But before you start practicing, you need to learn a few cooking tricks. Firstly, while brewing the cream you need to constantly stir it. Secondly, you should not use dishes with an enamel coating for cooking. Another type of light, delicate and truly airy cream is meringue or protein cream. Typically, it is used as a decoration for baked goods. But it is not suitable for soaking cakes of any kind. What you will need: 1 cup of powdered sugar, a couple of drops of lemon juice, 4 egg whites.

Preparation Separate the whites and place them in the refrigerator to cool. Place the egg whites in a dry saucepan and add a couple of drops of lemon juice. After this you can beat it. It is better to do this with a mixer. After some time, the whites will turn into foam. It should be dense and not flow down the sides of the dish. Pour some powdered sugar into the pan and whisk. Continue this way until the entire glass of powder has been used. The result should be a viscous and thick meringue. There are also a couple of tricks when preparing protein cream. The whites must be carefully separated from the yolks, since even a small amount of yolk will result in the cream simply not whipping. There is no need to waste time cooling the proteins.

Another option for airy cream is buttercream. It has a wonderful taste, tenderness and lightness. To prepare it, you need to cool the heavy cream in advance. This buttercream recipe is basic. But you can always add chocolate, berries, fruits, coffee, nuts, honey and so on. It all depends on individual preferences. In any case, you will get a delicious homemade cream. What you will need: 1 cup 35% cream, 2 tbsp. l. powdered sugar, a little vanilla sugar, 1 tsp. l. gelatin, 5 tbsp. l. chopped pineapple. Method of preparation: First you need to prepare gelatin. To do this, fill it with a small amount of water and leave until it swells. Place the gelatin in a water bath until it dissolves.

Whip the cream and gradually add powdered sugar. At the end of whipping, add a little vanilla sugar. . After the gelatin has cooled, you can add it to the cream mixture and beat thoroughly. At the very end you can add pineapple. It is advisable to use this cream immediately and not leave it in the refrigerator. One cannot help but recall the most popular, sour cream. It is not as airy, but nevertheless very tasty. Again, for cooking it is best to choose full-fat sour cream and do not forget to cool it. This is necessary so that when whipped, the sour cream turns into real cream. Liquid sour cream will not be able to form the necessary cream consistency. Ingredients: 1 cup 30% sour cream, 2 tbsp. l. powdered sugar, a little vanilla, 1 tbsp. l. cocoa (optional)

Cooking: Start whipping sour cream and gradually add powdered sugar. Then you can add a little vanillin. If desired, you can add cocoa to give the cream a pleasant chocolate flavor. This cream is great for soaking sponge cakes. The following recipe is great for homemade Napoleon cake. It turns out lush and airy. But you can try using it for other types of baking. For this you will need: 2 eggs, 1 l. Milk, 1 glass of sugar or powdered sugar, 200g butter, 3 tbsp. l. wheat flour. How to prepare: Beat eggs with sugar or powdered sugar, add flour and beat again. Pour the milk into a saucepan and heat (do not boil). Add milk to the egg-flour mixture, stirring constantly.

Place the entire mixture back on low heat and boil. Do not forget to stir, otherwise unwanted lumps may appear, and you will need to redo the cream. Remove the butter from the refrigerator in advance so that it reaches room temperature. Add butter to milk and stir until smooth. The result is an airy and delicate cream that is ideal for puff pastries. The same cream can easily turn into real homemade ice cream. To do this, you just need to place it in the freezer overnight, and in the morning the delicacy will be ready not only for children, but also for adults. Now, how to make cream at home is no secret. The ingredients for these creams can be found in any refrigerator. Using all these recipes, you can prepare more than one delicious and tender cake.

You don't have to be a culinary master to know how to make custard. You just need to familiarize yourself with the relevant recipes and be able to correctly apply them in practice. This will ensure the approval of people trying your desserts.

The easiest way to prepare cream for a cake.

What you will need:

Pour milk into a saucepan and heat it over medium heat. At the same time, beat eggs and sugar until the latter is completely melted. Next, flour is placed there. Mix well and make sure that no lumps form in the mixture.

Reduce the heat on the stove to low and pour the milk in portions into the resulting flour mixture. When more than half has been poured, place the mixture into the pan. Stir constantly so that the cream does not burn or lumps appear. When the mixture reaches the desired consistency, add the butter, turn off the stove and continue stirring until it has completely melted. Add vanilla at the end.

How to do without eggs

Do you urgently need to prepare cream, but don’t have eggs on hand? No problem! Use the following recipe.

What you will need:

milk – 2 glasses;
sugar – 1 glass;
flour – 5 tbsp. spoon;
drain butter – 150 g;
vanillin – 1 teaspoon.

Whisk one glass of milk, flour and sugar in a bowl. Separately, bring the second glass of milk to a boil and gradually add it to the mixture. Place the pan over medium heat and begin to cook the cream, stirring constantly to prevent it from burning, until thickened.

At the same time, cut the butter into small pieces and add it to the mixture. It should completely dissolve. When the cream reaches the desired consistency, add vanilla and remove the pan from the stove.

Biscuit cream

Another simple recipe for making delicious cream that can be added to a sponge cake.

What you will need:

sugar – 1 glass;
eggs – 4 pcs.;
sah. powder – 100 g;
drain butter – 180 g;
vanillin – 1 teaspoon.

Whisk the eggs together with the sugar until it is completely melted. Place this mixture over medium heat, heat slightly and stir constantly. When the mixture reaches a thick enough consistency, remove the pan from the stove to cool.

Beat softened butter with powdered sugar. Combine both ingredients and add vanillin at the end. The finished cream can be stored in the refrigerator, but it is better to use it immediately for freshly cooled sponge cakes.

Vanilla cake layer

A layer with the addition of natural vanilla will delight dessert gourmets with its delicate taste and aroma.

What you will need:

eggs – 2 pcs.;
flour – 2 tbsp. spoons;
milk – 1 glass;
vanillin – 1 teaspoon;
sugar – 1 glass.

Whisk the eggs, flour and 3 tablespoons of warm milk until they become a thick paste-like consistency. At the same time, bring the remaining milk, sugar and vanilla to a boil over medium heat.

While the milk is still hot, begin to gradually pour it into the egg-flour mixture, stirring constantly. Place it all in a heavy bottomed saucepan and return to the stove.

Don’t forget to stir - this is a very important point to ensure that the cream does not burn and that lumps do not form in it.

When the mass acquires the required consistency, the layer can be considered ready.

Cooking with milk and condensed milk

This cream will appeal to those who are accustomed to consider themselves an avid sweet tooth.

What you will need:

condensed milk – 250 g;
milk – 1 glass;
flour – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
butter - 100 g.

Place the saucepan over low heat and pour in the milk, adding flour and sugar at the same time. Mix well until the ingredients are completely distributed. Cooking continues until the mass thickens.

The main thing here is not to overdo it, otherwise the cream may burn and be irrevocably spoiled.

Remove the pan from the stove and leave the mixture to cool. After that, add condensed milk and butter to it. Beat it all thoroughly with a mixer until smooth. Various additives can be used for additional flavor. For example, a little cognac or any liqueur that has a pronounced tasty smell.

Butter custard for Napoleon

What you will need:

Pour the flour and sugar into the pan and mix thoroughly. Then add eggs and vanilla to the mixture. Using a whisk, whisk it all into a homogeneous mass and make sure that no lumps form. Pour milk into the pan in a thin stream, while continuing to stir.

Turn on low heat on the stove and start cooking the cream. Please note that the flour should not burn under any circumstances. As soon as the mixture begins to boil (you can tell by the appearance of small bubbles), immediately remove the pan from the stove. When the cream has cooled to room temperature, add softened butter to it and stir until completely dissolved. After this, you can start greasing the cake layers.

Recipe for honey cake with milk

The preparation of the cream for the honey cake layer should be approached with special sensitivity. This cake has a delicate and delicate taste, which is given to it by the filling.

What you will need:

Heat the milk in a saucepan, bringing it to a boil, and then cool it to an acceptable temperature. In another bowl, mix eggs, sugar, flour and vanilla. You can beat the mixture with a mixer at low speed, but it is better to use a regular whisk for this purpose. Your goal is to bring the mass to a homogeneous state.

The most convenient thing about preparing cream for honey cake is that every housewife has the necessary ingredients on hand. Take a saucepan with a thick bottom, pour milk into it and add the sugar-egg mixture. Mix thoroughly and turn on low heat on the stove. After this, you can start cooking the impregnation. Do not forget to constantly stir the mixture with a spatula to avoid the formation of lumps and until the required degree of thickness appears. It is better to coat the cake with still hot cream.

Chocolate custard

What you will need:

milk – 2 glasses;
chocolate – 1 bar (100 g), you can use cocoa instead – 4 teaspoons;
sugar – 1 glass;
flour – 2 tbsp. spoons;
eggs – 2 pcs.

Mix eggs, a glass of milk and flour in a bowl. Stir until the mixture reaches a homogeneous consistency, but do not beat. Otherwise, lumps will appear, which will be difficult to get rid of later.

Add the second glass of milk into the pan along with sugar and a broken chocolate bar. As stated above, you can use cocoa instead. Stir the mixture thoroughly, bring it to a boil and make sure that all the pieces of the chocolate bar are completely melted.

Half of the hot mass from the pan is mixed with the egg-flour part and beaten at low speed with a mixer. Pour everything back and cook over low heat until thickened. Pay attention that the mixture should not boil and as soon as small bubbles appear, remove the pan from the stove.

Protein

Protein custard can be called a universal filling for desserts. At the same time, it will not take much effort and time during preparation.

What you will need:

sugar – 1 glass;
eggs (whites) – 4 pcs.;
water – ½ cup;
lemon juice – 2 tbsp. spoons.

First of all, separate the whites from the yolks and beat them until thick. You can check readiness like this: when you turn the bowl over, the whites will remain inside and not a drop will flow down.

Syrup from water and sugar is boiled in a saucepan. When he's ready, he'll reach for the fork. Beat the egg whites at low mixer speed and carefully pour in the sugar syrup in a thin stream. Then add lemon juice. You can add any flavoring, such as vanilla. You need to stir the cream for at least 10 minutes so that it increases in volume and becomes very thick.

Recipe for profiteroles and straws

Cream for straws differs from other types of layering in its delicate, almost divine taste.

What you will need:

sugar – 1 glass;
milk – 1 glass;
eggs – 2 pcs.;
flour – 1.5 tbsp. spoons;
vanillin – 1 teaspoon.

The yolks are separated from the whites and mixed with sugar into a homogeneous mass. It is necessary to stir until the crystals are completely dissolved. Add the sifted flour to the mixture and mix well again so that there are no lumps.

Start pouring cool milk into the profiterole cream in a thin stream so that no lumps form. Then pour it all into a saucepan and cook over low heat until thickened, without boiling.

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different types of creams for decorating a cake. And this is a weapon that, having mastered it, will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

Butter 82.5% - 400 g;
Powdered sugar – 400 g;
Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

Egg whites – 5 pcs.;
Powdered sugar – 400 g;
Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

only fresh milk with sufficient fat content, approximately 3-3.5%;
premium flour;
if you cook a thick cream, it will be ideal for leveling the surface and errors;
the thickness can be adjusted by the amount of flour;
Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk 500 ml;
Flour 120 g;
Powdered sugar 230 g;
Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

Cream with fat content 33-35% - 400 ml;
Powdered sugar – 150 g;
Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

Butter - 150 g;
Sour cream - 150 g;
Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

Egg yolks – 5 pcs.;
Powdered sugar – 200 g;
Milk – 150 ml;
Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate – 200 g;
Confectionery cream – 120 ml;
Powdered sugar – 70 g.

1. Heat the cream and icing powder in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

Cream 35% fat - 100 ml;
Cheese – 250 g;
Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All you have to do is pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!