There are no people who do not like sweets, and especially fresh homemade cakes. One of the main components of any baking, whether it's a cake, a pie or a cake - is a cream. The more delicious it will be, the better will be your dish. Therefore, it is very important to prepare it correctly.
Recipes of the cream can be many, but perhaps the most gentle and universal - cream and its varieties, which we will tell you about.
Sour cream cream
If you want to cook, for example, a honeycomb, we'll share a recipe how to make a cream for him that will perfectly permeate your cake.
Ingredients:
- sour cream - 800 g;
- butter - 200 g;
- sugar - 1 glass.
Preparation
Note that all ingredients should be at room temperature and the oil slightly softened. We combine it with sugar and grind it to form a homogeneous mass. After that, we introduce into our mass sour cream, but not all at once, but one tablespoon, mixing the resulting mixture well, so that again we have a homogeneous mass. When the desired effect is achieved, the cream is ready.
Creamy cream with gelatin
This kind of cream is also great for cakes and pastries, but the peculiarity of making cream with gelatin is that it should be used immediately, without leaving it even for a short time.
Ingredients:
- cream of 35% fat content - 500 g;
- gelatin - 1 packet;
- powdered sugar - 150 g.
Preparation
Dilute gelatin in 0.5 cups of cream and leave for 40 minutes. During this time, gelatin should swell, after which the dishes with it should be placed in a container of hot water in a water bath and stir until it completely dissolves. Then let it cool slightly.
The remainder of the cream should be beaten with a mixer until a thick, thick foam is formed, then gradually add the powdered sugar to them whilst continuing to beat, and pour a slightly cool gelatin into a thin trickle. Your cream is ready, but it must be flavored to remove the taste of gelatin. You can do this in many ways, for example, adding ½ orange juice to the cream, you will get an orange cream, and if you pour into it 1 tablespoon of cognac - then brandy. But, in principle, everyone can choose a fragrance to his liking.
Creamy yoghurt cream
Ingredients:
- cream 30% fat content - 1 item;
- yoghurt - 1 item;
- powdered sugar - 6 tbsp. spoons;
- thickener for cream - 1 sachet.
Preparation
Mix the cream with a mixer, gradually adding sugar powder to them. Then send the thickener to the cream and beat well again. To this mass, add yogurt, and mix thoroughly. Your light and gentle cream is ready, it is perfect for making desserts with fruit or for lubricating sponge cakes.
Chocolate cream cream
Ingredients:
- cream not less than 35% fat content - 400 ml;
- bitter chocolate - 200 g.
Preparation
Chocolate grind, cream poured into a pan and heated, but make sure they do not start boiling. Add the crushed chocolate to the cream and stir it, continuing to heat the mass on the fire.
Then remove the saucepan from the fire, but continue to stir until all the chocolate is completely dissolved. Let it cool to room temperature and send it to the refrigerator for 2-3 hours. After that, shift the cream with chocolate into the mixer bowl and beat until a lush cream is formed. Ready cream can be used for filling confectionery, or as an independent dessert with nuts or fruits.
Protein-cream cream
Ingredients:
- cream - 1 item;
- egg whites - 4 pcs .;
- sugar - ½ tbsp.
Preparation
Whisk the squirrel with a mixer until a thick foam is obtained, then continue to whisk, add sugar and, eventually, cream. Continue to beat until the mass becomes uniform and lush. If you want, you can add a little vanilla sugar to the cream and use it for further desserts.