Cream cake - the best ideas for impregnation or decorating a homemade dessert

The cake cream is an integral part of the dessert, with its help you can decorate the delicacy or hide the minor flaws of the pastry cook. Choosing the right filling can impregnate the cakes, make an additional layer or create an unusual decor on the surface of the product.

How to make cream for cake?

The recipe for a cream for a cake has set of variants and it prepare on a different basis. Following simple recommendations, you will know what content is suitable for biscuit, sand, honey or pancake cakes.

1. To impregnate the cake , fillings are prepared on a liquid basis - these are all sorts of custard, with condensed milk, curd or sour cream. With their use, minimal use of the syrup, softening the layers of the cake, is required.
2. If you want to make a thick dense layer between the cakes, apply an oil, cream or cheese cream for the cake.
3. Light cream for cake - protein. With proper manufacturing, it can be used for interlayering between the cakes and for decorating the surface of the dessert.
4. Chocolate cream ganache for a cake can act in the role of impregnation of cakes and glaze for surface design. In this case, you need to consider the quality of chocolate, the more the content of cocoa beans in its composition, the more dense will the cream.

Cream for cake with condensed milk

A cream for a cake, a simple recipe of which is described below, everyone can cook. You do not need to whip, brew or chill for long. All components are mixed and used for the intended purpose almost immediately. Such filling will perfectly impregnate any cakes: biscuit, sand, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk - 1 b.
• butter - 150 g;
• vanilla and cocoa at will.

Preparation

1. Blend the butter with a mixer, pouring condensed milk.
2. Add the vanilla and cocoa powder. Once again, whisk well the cream with the boiled condensed milk for the cake and refrigerate for 15 minutes.

Ganache cream for cake

The ideal cream for leveling the cake is ganache. It cools well and settles superbly on the surface. They can be used before coating the dessert with mastic. For manufacturing use dark chocolate with a high content of cocoa beans. If the coating should be white, reduce the portion of cream, so ganache better grasp.

Ingredients:

• chocolate bitter - 100 g;
• cream - 100 ml;
• powdered sugar - 50 g.

Preparation

1. Chop the chocolate into small pieces, put in a bowl.
2. In the saucepan, heat the cream with powder, do not bring it to a boil.
3. Pour the cream to the chocolate, wait until it melts, stir.
4. Before use, the cream should stand for an hour in the refrigerator.

Cheese cream for cake

Undeniably delicious cream of cream cheese for the cake is thick, dense and very white. Traditionally it is prepared from mascarpone or philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will perfectly fit into the production of "bare" cakes from chocolate cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• powdered sugar - 50 g;
• vanillin.

Preparation

1. Beat cold cream with a mixer until tight peaks, pouring powder.
2. Continuing the work of the device, add cheese and vanillin.
3. Beat until smooth and smooth texture.

Creamy cream for biscuit cake

A light and airy cream of whipped cream for a cake will turn out to be ideal if it is impeccable to follow all the rules of product processing. It is important to ensure that the cream does not exfoliate and become oil. You can use a product of vegetable origin, it is very good whisk, but its taste is a bit sugary, add a small pinch of citric acid for a balance of taste.

Ingredients:

• cream for whipping - 500 ml;
• powdered sugar - 100 g;
• citric acid - 1 small pinch.

Preparation

1. Beat cold cream with a mixer at high speed.
2. Add powder and citric acid.
3. The cream for the cake is whipped until dense stable peaks are formed and immediately used for the intended purpose.

Cream of cottage cheese for cake

A cream cheese cake is ideal for a pancake cake. It comes out in moderation dense, soft and very tasty. If the base is not too sweet, add more sugar powder to the mass. Do not use crystalline sugar, it will dissolve in the cream and the consistency will come out not very attractive, more liquid. Cottage cheese should be smooth, without grains, wipe it through a sieve.

Ingredients:

• curd mass - 400 g;
• powdered sugar - 100 g;
• vanillin;
• butter - 150 g.

Preparation

1. Mild butter beat with powder and vanilla until lightening of the mass. It should turn out to be a white luxurious cream.
2. Add portions of cottage cheese, continuing the course of the mixer.
3. Smooth white cream should cool for an hour before use.

Custard custard recipe

The most popular cream for a cake of milk is a custard. For thickening, flour is often added to the composition, but you can use the French filling technology. It thickens due to brewing of yolks, as a result leaves very gentle, smooth. If desired, it can be made chocolate, supplementing the recipe with a spoonful of cocoa powder.

Ingredients:

• milk - ½ item;
• sugar - 1 item;
• butter - 180 g;
• yolks - 3 pcs.

Preparation

1. Pound the yolks with sugar until lush.
2. Enter the milk, put the dishes in a water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Soft butter is beaten up to splendor, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

Lemon cream for cake

This simple cream for cake has another name - Kurd, it is very easy to cook it. This delightful filling will transform the most extraordinary cakes. The technology of its manufacture is similar to a custard, only as a result it leaves more easy, not fat and absolutely not cloying. He will do a great job of impregnating the cakes, and they will not be able to decorate the dessert, given his light texture.

Ingredients:

• lemon - 2 pieces;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Preparation

1. Remove the yellow layer of peel with a fine grater.
2. Squeeze out the juice, strain from seeds and pomace.
3. Mix the juice with the zest, add sugar and eggs, whisk.
4. Place the container on a water bath, stirring for 10 minutes, until the mixture thickens.
5. Add the oil, stir.
6. Delicious cream for the cake will be ready for use after cooling for 2 hours.

Raffaello cream for cake

Delicious and rich coconut cream for a cake can be made liquid to soak the cakes or dense and use as an additional layer between the cakes. The chips should be grinded with a coffee grinder or blender before use, so the cream will leave more uniform. Of this amount will not be a lot of cream, but it's enough to fill a cake of three cakes.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut chips (small) - 100 g;
• butter - 100 g;
• powdered sugar - 50 g.

Preparation

1. Melt the chocolate.
2. Whisk the butter with the powdered sugar.
3. Whip the cream to a lush consistency, gradually add butter mass and melted chocolate.
4. Turn off the appliance, enter the coconut shavings, stir with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

Protein cream for cake decoration

Protein-custard for cake decoration is prepared according to Swiss technology. Merenga as a result comes out easy, a little viscous consistency, but at the same time it perfectly keeps the shape. This cream is perfect for decorating dessert, among other things it comes out extremely tasty and completely unpretentious. If there is a desire to paint it in a bright color, use gel dyes.

Ingredients:

• proteins - 4 pcs .;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Preparation

1. Put a construction with water for a steam bath on the fire.
2. In a bowl, whisk the squirrel until a frothy cap forms. Put in a water bath and continue to beat, pouring powdered sugar.
3. Beat until the mass separates from the bottom.
4. Remove from heat, drop citric acid, continue to work the mixer for another 5 minutes.
5. The cream for decorating the cake is ready for use as soon as it cools down completely.

How to decorate cake with cream?

To build intricate shapes on the surface, you need a thick cream for the cake. It's good to cope with such a problem with a protein cream, oil, ganache or cheese based on mascarpone. For registration you will need a special inventory - a bag with nozzles and spatulas. To paint the cream better with gel dyes, they are brighter and evenly dissolve.

1. Incredibly popular cakes decorated casually. To create a modern and spectacular decor, you'll need a tool for your work: a spoon, a knife, or a fork.
2. Using a spatula, you can decorate the dessert in the "ombre" technique, painting the cream in at least three colors.
3. Spreading a large amount of cream on the surface of the dessert, using a spatula, you can distribute the cream very smoothly and smoothly, supplementing with small details.
4. Armed with a bag with attachments, you can make a variety of flowers or create a unique decor on the surface of the dessert.