Cream for pancake cake - the best ideas for impregnation of thin and delicate cakes

The cream for a pancake cake turns a usual refreshment into an exquisite delicacy, without much effort from the mistress. There are many types of such layers: custard, sour cream, condensed milk, yogurt, bananas. Experienced housewives share recipes of the most simple and delicious creams, the production of which does not take much time.

What kind of cream is used for a pancake cake?

For pancakes, creams are prepared from sour cream, cream, butter, yogurt, and there are more refined options - with soft cheese and caramel. Each recipe has its own cooking characteristics, but to make the treats delicious, one should take into account such general advice:

1. To make a cream for a pancake cake, you need to find in a home kitchen arsenal a convenient bowl or pan, up to a liter, a measuring glass and a tablespoon. You can not do without a mixer or blender, it's hard to beat well by hand, and this process is not easy. Before whipping, mix the mixture well.
2. Pancakes bake thin, so that they soaked well.
3. Cream for pancakes cake should be thick and sticky, otherwise it will flow out.
4. For a cake 7 cm high enough for 20 pancakes, if you make it higher, it will be inconvenient to cut, and it will take more time to soak the product.

Sour cream for pancake cake

The most simple and delicious option is a pancake cake with sour cream. It is important to choose the right ingredients for refreshments, sour cream should be taken only of high fat content, otherwise it just will not break. Before preparation, the product should be well cooled, then the cream will turn out thick. It is best to place sour cream for 10 minutes in the freezer just before you whisk it.

Ingredients :

• sour cream - 250 g;
• powdered sugar - 200 g;
• vanilla sugar - 50 g.

Preparation

1. Beat up the sour cream to the splendor.
2. Do not stop the process, gradually pour the powdered sugar.
3. When the cream for the pancake cake thickens, put it in the refrigerator for 15 minutes.

Classic custard cream for a pancake cake

Another quick option is a pancake cake with custard. You can buy ready-made briquettes and dilute in hot water, but it's much more delicious to impregnate yourself. The most difficult thing in the process - constantly stir the mixture until it boils, watch out so that it does not burn out, otherwise you will have to dilute the cream again. This option is perfect for cakes, cheesecakes, croissants.

Ingredients :

• yolks - 4 pieces;
• sugar - 200 g;
• flour - 50 g;
• milk - 50 ml;
• vanilla sugar - 50 g.

Preparation

1. Milk boil, remove from heat.
2. Beat up sugar with yolks.
3. Stir the mixture into the milk.
4. On a low heat, bring to a boil, cool a little.

Curd cream with gelatin for a pancake cake

The best cream for a pancake cake, which can be used for cakes, is obtained from cottage cheese. In composition, it is similar to mousse, vanilla gives flavor, there is still a light sourness. Many housewives add fresh fruits and berries. To prevent the cream from draining and not curdling, gelatin is put in the formulation, while it is important to follow the recipe.

Ingredients :

• cottage cheese - 900 g;
• milk - 250 ml;
• butter - 200 g;
• sugar - 9 tbsp. l .;
• gelatine - 20 g;
• vanilla sugar - 10 g.

Preparation

1. Delicious cream for pancake cake will come from home cottage cheese, it must be thoroughly rubbed, pouring milk.
2. Beat mixture with sugar until smooth.
3. Soften the oil.
4. Gelatin soak in milk for 10 minutes, warm up in a water bath to completely dissolved.
5. Add the gelatin and butter to the curd mixture, whisk.
6. Curd cream with gelatin for a pancake cake should be spread immediately, until it begins to thicken strongly.

Cream for pancake cake with condensed milk

The simplest cream for a pancake cake is from condensed milk. In the Soviet times of the deficit, he was a wand-rod for the housewives, and now he helps in a few minutes to build impregnation for cakes or stuffing for baking. Walnuts are ideally suited to it, they should be pruned in advance and fried in a dry frying pan for 5-7 minutes.

Ingredients :

• butter - 200 g;
• condensed milk - 1 jar;
• nuts - 2 tbsp. l.

Preparation

1. Soften the oil.
2. Condense slightly to warm, to become more liquid.
3. Rub oil in it, then beat the mixture with a blender.
4. Add the nuts, mix.
5. Pancake cake with cream of condensed milk can be decorated with crushed nuts.

Pancake cake with cream-cottage cheese - recipe

If you want to impress guests or pets with something unusual, you can make a pancake cake with mascarpone cream , it's such cream cheese, home to which is Lombardy. It is prepared from fat cream, preserves the properties of fresh milk, has a delicious, delicate taste and is perfectly beaten.

Ingredients :

• butter - 180 g;
• cheese - 250 g;
• powdered sugar - 100 g;
• vanillin - 10 g.

Preparation

1. The oil is softened, cut into pieces.
2. Mix with cheese, whisk for up to 7 minutes at high speed.
3. Add the powdered sugar, whisk another 5 minutes, until it rises in volume.

Creamy cream for pancake cake

A more complex, but quite feasible recipe - a pancake cake with creamy cream . Cream - a product whimsical, before whipping, you need to keep it in the refrigerator for a day, and for the process to go faster, you can put the whisk and mixer bowl into the freezer for 15 minutes. In a blender or a combine, it is impossible to whip, otherwise the oil will turn out.

Ingredients :

• cream - 500 ml;
• powdered sugar - 70 g;
• vanilla sugar - 10 g.

Preparation

1. Cream a little whisk at low speed.
2. Add, continuing, powdered sugar.
3. After increasing the speed of the mixer, whisk until the cream starts to hold the shape, forming small peaks.
4. In a creamy cream for a pancake cake, you can add a little melted white chocolate at the end, then whip another couple of minutes until the product dissolves completely.

Chocolate cream for pancake cake - recipe

A delicious treat for guests will be a pancake cake with chocolate cream , many housewives prepare it from cocoa, but for the fullness of taste it is better to take melted chocolate. In most cases, buy bitter, black, but you can use milk and a mixture of different tiles, and the walls of dishes can be smeared with a slice of lemon, then the mass does not stick and it will be easy to separate.

Ingredients :

• milk - 250 ml;
• sugar - 300 g;
• butter - 500 g;
• chocolate - 170 g;
• egg - 2 pcs.

Preparation

1. Milk warm, pour sugar, heat, stirring, until the sand dissolves, cool.
2. Eggs beat up, pour into the mixture, stir.
3. Add pieces of chocolate, dissolve.
4. Cook, stirring, until it thickens.
5. Melt butter, beat with cream.
6. Slightly cool before spreading pancakes.

Pancake cake with yoghurt cream

A very tasty simple cream for a pancake cake is made from yogurt and mascarpone cheese or any other creamy. Such a mixture can be used for any cake or even eat as a separate dessert. Yogurt needs a high fat content, no additives, a classic option. Some mistresses put a mashed banana.

Ingredients :

• cheese - 250 g;
• yoghurt - 350 g;
• sugar - 100 g;
• vanillin - 10 g.

Preparation

1. Cheese a little whisk.
2. Add sugar, yogurt and vanillin, mix well.
3. You can lightly beat up the mixer, but at low speed, and no more than 5 minutes.

Pancake cake with banana cream

The fastest and lightest cream for a pancake cake - banana, is prepared in a matter of minutes. For this recipe you need a mixer, it is difficult to manually beat the foam and carefully knead the banana gruel. Fruits are better to take large, yellow, with small dark spots on the peel, they are the ripe, and very easily rubbed.

Ingredients :

• cream - 200 g;
• banana - 3 pieces;
• powdered sugar - 3 tbsp. l .;
• vanilla sugar - 10 g.

Preparation

1. Cream whisk with sugar, making sure that the oil does not move away from the whey.
2. Bananas should be cleaned, cut, chopped in a blender or kneaded with a fork.
3. Add to the cream, "lift" the mixer to a foam.

Pancake cake with butter cream

Very popular in the Soviet years was also an oil cream , it was put in many cakes and cakes, and experienced housewives managed to do it at home. It turns out a delicious thick cream for a pancake cake, which is worth recalling. The main thing is to put butter at least 82% fat to beat well, and sugar powder, and not sugar, with it the cream will not crunch grains.

Ingredients :

• oil - 300 g;
• Milk - 0.5 liters;
• flour - 4 tbsp. l .;
• sugar - 1 item;
• eggs - 3 pieces;
• vanillin - 10 g.

Preparation

1. Beat eggs with powdered sugar.
2. Add flour, stir.
3. Boil the milk, pour in a thin trickle the resulting mixture.
4. Brew, whisk, until the mass thickens.
5. Cool slightly.
6. Oil soften, grind with vanillin, add to cream.
7. Beat until smooth.

Pancake cake with caramel cream

Many housewives believe that the most delicious cream for a pancake cake is caramel, it is still excellent for cakes, toasts and individual desserts. This option is for sweeties, as it turns out a bit sugary. If you need a thick cream, add more oil. It is important to properly dissolve sugar, so as not to burn, you can add a couple of spoonfuls of water.

Ingredients :

• condensed milk - 100 g;
• sugar - 250 g;
• butter - 200 g;
• cream - 150 g.

Preparation

1. Sugar warm, stirring, until it begins to dissolve and become amber.
2. Cut the butter, add one piece to the sugar to dissolve gradually.
3. Top up the cream, stir until smooth.
4. Cool, pour into a jar, put into the refrigerator.
5. Hold for 2 hours until it thickens.