Cream for sponge cake made from milk. Biscuit cream - the best ideas for soaking cakes

Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.

One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastry; in addition, such a cream has proven itself in the creation of various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.

But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows it to be used to decorate all kinds of confectionery products - as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.

In this article I have collected all my favorite cream recipes for sponge cake. Let my piggy bank be here, which I will look into more than once if I forget something. I hope you find it useful too! Enjoy it for your health!

1. Charlotte Buttercream

Tasty and delicate, with a light structure, Charlotte cream is suitable not only for layering the cake, but also for finishing. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities or additives, with a fat content of 82.5%

Amount of ingredients per 250 g of cream:

• Butter - 100 g
• Granulated sugar - 90 g
• Egg yolk - 1 pc.
• Milk - 65 g
• Cognac - 1 tbsp. l.

Remove the butter from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can use a knife to divide it into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix the milk and yolk, strain through a sieve, add sugar and place on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment it boils, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with film to prevent the top from drying out, and cool.

Place the butter in a large bowl and begin beating at high speed until light and fluffy. During the process, stop several times and use a silicone spatula to scoop up the cream as it spreads onto the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the spatula when tapped on the edge of the bowl.

Charlotte cream is most often flavored with strong liqueur, cognac, and vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is so simple to prepare that it will help out in difficult times. There are no eggs in it, which means it stores perfectly.

• Butter with fat content 82% - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder - 15 g

Remove all foods from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk a little at a time, stirring thoroughly each time. Add cognac or liqueur to the finished cream. The finished cream looks like a shiny, homogeneous mass. Prepare it immediately before use.

3. Mascarpone cream

Favorite cream that I use often. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone are a delicious pastry for tea.

In this recipe, you can change the fruit component, each time getting new shades of taste and color. But even without extraneous ingredients, mascarpone cream is very good.

• Cold heavy cream (33-36%) - 375 g
• Mascarpone - 360 g
• Granulated sugar - 75 g
• Vanilla extract - 1.5 tsp.
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve firm peaks.

At the end of cooking, add the fruit puree and gently fold it into the cream with a spatula. Store in the refrigerator until you assemble the cake.

4. Protein cream

Usually nothing is layered with this cream, since it is very delicate, but it is very suitable for coating and finishing. In order for the protein decorations to firmly hold their shape, it is customary to tint them: bake them in the oven for a couple of minutes at high temperature, and the cream is covered with an appetizing golden-brown crust.

• White of one egg - 1 pc.
• Granulated sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat the whites into a stiff foam, add sugar and vanilla sugar and beat vigorously again until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5.Curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in curd rings made from choux pastry.

• Cottage cheese - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (need to be ground into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat the butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve until it becomes airy. Combine with cream.

6. Cream “Ice cream”

7. Custard sour cream for sponge cake

I won’t write about the usual version of the cream (where sour cream is mixed with sugar), it’s too simple and everyone knows it. I’ll tell you about a new method of sour cream, in which flour, egg, and sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Granulated sugar - 120 g
• Vanilla extract - 1 tsp.
• Butter - 250 ml

Mix egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat the butter at room temperature and, with constant stirring, add it to the cooled cream.

The cream is excellent for layering cakes, since it is quite “wet” and additional soaking of the sponge cake with syrup is not required.

8. Cream cheese

Great for, as well as other cakes and pastries. It holds its shape well, so it is used not only as a layer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp.

Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions; you can also add a little fruit puree for aroma and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than for structure, so its amount is small.

The cream is prepared very simply: add chocolate, broken into small pieces, to the hot cream and mix. At the end of cooking, add a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare delicious cream for the cake, as well as filling for, and, of course, macarons.

10. Cream made from condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

An important point is to warm the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Beat the warm butter with a mixer into a light, fluffy mass. Then add condensed milk in small portions, whisking each time. Cool the finished cream in the refrigerator.

There is a version of this cream in Pirogeevo

Cream for sponge cake can be prepared on the basis of a wide variety of products - chocolate, butter, sour cream, condensed milk, bananas, nuts, etc. We offer you only the most delicious recipes!

The cream is a bulky mass. It is prepared by beating egg whites, eggs, butter, cream, sour cream, sugar, etc. In addition, you can add other products to it - gelatin, nuts, fruits. Cakes are decorated and layered using cream mixtures. The easiest way to decorate baked goods is to apply cream to the surface of a knife and carefully spread it over the surface. You can give the mixture a variety of patterns using a cooking bag and different attachments. If you don’t have such a bag on hand, use baking paper and make a cone-shaped tube out of it. Cut the tip of the tube at right angles or into cloves. This will allow you to get different designs. Remember that the creamy mixture is a perishable product, so it can be stored for 3 to 40 hours (in the refrigerator).

Sponge cake cream recipe

Ingredients:

Lemon juice – 1 teaspoon
- egg white – 2 pieces
- water – 30 ml
- powdered sugar – 5 tbsp. spoons

Preparation:

1. Pour water into a ladle, add powder, stir, and cook over medium heat. Check readiness as follows: take a teaspoon of syrup and watch how it drips from it. If it is a thick stream, then the syrup is ready, but if it is a thin “thread”, then it is not yet.
2. Beat the cooled egg whites and gradually add them to the hot mixture while whisking regularly.
3. Beat the mixture for another 3 minutes until ready.

Butter cream for sponge cake.

Required Products:

Gelatin - teaspoon
- cream - one glass
- powdered sugar – 1 tbsp.
- vanilla sugar
- chopped pineapple – 4 tbsp. spoons

Preparation:

1. Fill the gelatin with water and leave to swell. Dissolve it over low heat or a water bath with regular stirring, and cool.
2. Whip the cream, carefully add powdered sugar, add vanilla sugar. At the same time, continue to beat with the mixer. Cool and use immediately after preparation.

To prepare the dish, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berries and fruit additives, gelatin or without it. You can also add honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for sponge cake

This is a very tasty option and, unlike creamy, less calorie. For the dish, use only fresh, full-fat sour cream. Refrigerate it before whipping for better whipping consistency. You can also add butter or gelatin. It can be stored for no more than two hours in the refrigerator.

Ingredients:

Vanilla
- crushed sugar - a tablespoon
- full-fat sour cream - one glass

How to cook:

1. Cool the sour cream, beat it, adding powder and a small amount of vanilla.
2. Add cocoa, stir gently with a whisk.
3. Do not store the finished mixture for a long time.

Cream for chocolate sponge cake

This version of cream is one of the simplest and fastest. And what’s most important is that it works 100% of the time. It is almost impossible to spoil it! By the way, if you don’t have the very first ingredient on hand, you can replace it with butter and milk.

You will need:

Cream – 155 g
- dark chocolate – 155 g

How to cook:

1. Heat the dairy products without bringing them to a boil, turn off the heat.
2. Dissolve a piece of chocolate in hot liquid. The mass becomes thick quite quickly. You can grease the top and the layers of the sponge cake with it, and then hide it in the refrigerator for soaking.

Baking lovers will appreciate it.

Cream for sponge cake photo

Option with condensed milk.

Required Products:

Butter, condensed milk – 200 g each
- vanilla sugar - one sachet
- liqueur – 3 tablespoons

Cooking steps:

1. Heat the fat to room temperature, beat with a mixer.
2. Gradually pour in condensed milk.
3. Pour in a little liqueur.

Do you want to eat tasty and healthy? Eat it!

The best cream for sponge cake.

Required Products:

Liqueur – 155 ml
- prunes – 200 g
- cream – 500 ml
- sugar – 3 tbsp.

How to cook:

1. To get the most delicious filling, soak the prunes in the evening. Don't forget to remove the seeds from it first. Chop the dried fruits with kitchen scissors or a knife.
2. Pour the resulting mixture with liqueur and place in the refrigerator.
3. Blend the swollen fruits with alcohol in a blender. The mass does not have to be homogeneous; it is quite acceptable for there to be pieces of prunes in it.
4. In a separate clean bowl, stir the cream using a mixer.
5. The very last stage awaits you - assembling the cake. Place the first cake layer on a plate, brush it with the filling, and top with a third of the whipped cream. Place the second cake layer, brush with prunes and whipped mixture. Repeat the same operations for the third layer.
6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. Place the finished baked goods in the refrigerator for a couple of hours.

Delicious cream for sponge cake

Ingredients:

Cocoa – 3 tbsp. spoons
- cream – 500 ml
- sugar – 2 tbsp. l.

Preparation:

1. Pour cocoa into a cooled dairy product, stir, taste, and add more if necessary.
2. Start mixing the cream with a mixer at low speed, using a frame mixer, carefully add sugar.
3. Fry the cakes with the filling, soaking them in advance with syrup or liqueur.

It also turns out very tasty.

Walnut version.

Required Products:

Milk – 130 ml
- hazelnuts, granulated sugar – 50 g each
- yolk – 2 pieces
- butter fat – 120 g
- starch – 10 g
- vanillin – 1 p.

How to cook:

1. Mix vanillin, starch, sugar, yolks, milk in a blender to obtain a homogeneous consistency.
2. Heat all this in a water bath until almost boiling. During this time, stir the mixture with a wooden spatula.
3. As soon as the cream thickens, add hazelnuts to it, stir, remove from heat, and let cool.
4. Grind the butter in a blender, set the speed to maximum. Pour in the resulting sweet filling in portions.

Custard cream for sponge cake.

You will need:

Sugar – 1 glass
- butter -120 g
- milk – 1 liter
- vanilla
- flour – 2.5 tablespoons
- egg – 5 pieces

Cooking steps:

1. Boil the milk
2. Beat eggs, flour, sugar.
3. Cool the milk mixture to 80 degrees, pour in the egg mixture, heat until thick, stirring with a wooden spatula.

Simple cream for sponge cake.

Ingredients:

Milk – 120 g
- vanilla
- yolk – 2 pieces
- sugar - three tablespoons
- cream – 200 g
- gelatin – 10 g

Preparation:

1. Mix the sugar and yolks thoroughly in an enamel bowl, pour in the boiled milk.
2. With continuous stirring, heat the mixture to 80 degrees.
3. Combine all this with gelatin.
4. Add vanillin, stir well, cool to 25 degrees.
5. Cool the cream, beat with a mixer to make a fluffy and thick mass.

Coffee filling.

This option is prepared according to the same principle as the previous one. Only when preparing the milk-egg mixture, add 50 ml of milk, not 100. In addition, add 50 grams of freshly brewed natural coffee, boil, add gelatin, cool, pour in whipped cream.

Don't know what to cook for your baby? Do it for him.

Strawberry cream.

Required Products:

Milk – 100 ml
- egg – 2 pieces
- sugar – 80 g
- strawberries – 200 g
- cream – 155g
- gelatin – 10 g

How to cook:

1. Grind some of the sugar along with the yolks, pour in warm milk. Heat the whole thing until thickened, stirring regularly.
2. Dilute gelatin in water and add to the mixture.
3. Beat the remaining sugar with the dairy product, pour in the egg-milk liquid and mashed strawberries.

Try doing this too. Lovers of tender dough will surely love it!

Curd cream for sponge cake.

Ingredients:

Creamy dairy product – 255 g
- vanillin – 2 pinches
- granulated sugar
- cottage cheese – 420 g

Preparation:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanilla, knead, grease the cakes.

You will also love banana cream for butter cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the ingredients.

If you are looking for a tasty and healthy drink, then we recommend that you prepare. A pleasant aftertaste and a full charge of vigor are guaranteed!

Finally, we would like to give you some tips for making delicious sponge cake.

1. The first condition is the correct proportion of products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can add cardamom, turmeric, vanilla, etc. to the dough.
2. All products must be at the same temperature. The baking dish must be cold.
3. Divide the eggs into yolks and whites. Beat the first ones with granulated sugar, and the second ones with salt.
4. Add the remaining products to the sugar-yolk mixture and carefully knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
5. Pour in the protein liquid.
6. Preheat the oven in advance. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
7. The mold must be greased or lined with parchment paper in advance. Do not use flour, semolina, nuts or crackers for this purpose!
8. The product can be baked from 10 to 40 minutes. During the first half of the time, it is strictly forbidden to open the oven door, as your sponge cake may turn into a cake!

For any cake, cream is the basis of taste. It is also used to decorate desserts. The choice of cream for a sponge cake depends on individual preferences, since this type of cake goes well with almost any layer.

One of the most popular is sour cream with a slightly sour taste. However, despite the apparent simplicity of preparation, it does not always turn out thick and fluffy. Knowing the culinary secrets of getting your favorite dessert will help you avoid failures:

Ingredients:

• sour cream with fat content from 25% - 0.5 kg;
• powdered sugar – 210 g;
• vanillin – 0.5 g.

Cooking technology:

1. Place cooled sour cream in a mixing bowl. The fermented milk product for the cream must be fresh and have a fat content of at least 25%. It is best to use the homemade version.
2. Beat the mixture until thick, gradually adding powdered sugar in small portions.
3. At the end of the process, add vanillin.

Cooking with fruits

Desserts with the addition of berries and fruits have a light and pleasant taste with an unobtrusive sourness. Fresh, frozen or canned products are added to the cream or placed directly on the cake, and also used as decoration. Desserts decorated with berries look very elegant.

Ingredients:

• cream cheese – 250 g;
• cream with a fat content of at least 33% - 300 g;
• powdered sugar – 180 g;
• gelatin – 10 g;
• milk – 50 ml;
• strawberries – 300 g.

Step-by-step instruction:

1. Pour gelatin over milk. Mix. Leave for 30 minutes to swell.
2. Beat the cheese with a mixer, gradually add ½ part of the powdered sugar.
3. Melt gelatin in milk. Cool and add to cheese mixture.
4. Beat the cream into a fluffy foam with a mixer, gradually adding the remaining powdered sugar.
5. Carefully combine the whipped cream with the cheese-gelatin mass. Mix thoroughly without beating.
6. Cut the strawberries into large pieces. Add to cream.
7. The fluffy composition should be spread onto the cakes before it hardens.

Instead of strawberries, you can use any berries or fruits. Both fresh or canned and frozen fruits are suitable.

Custard layer for dessert

The custard layer for the cake can be prepared either according to the classic recipe, or you can use a more complex version of it, into which additional ingredients are introduced, allowing you to add originality to the dessert. The custard has a not too thick consistency and is ideal for soaking sponge cakes.

Ingredients for Diplomat cream:

• milk – 250 ml;
• sugar – 80 g;
• chicken egg yolks – 50 g;
• corn starch – 45 g;
• butter – 50 g;
• vanillin – 0.5 g;
• cream with a fat content of 33% or more - 280 ml;
• powdered sugar – 30 g.

Step-by-step instruction:

1. Combine the yolks, vanillin, half a portion of sugar and starch.
2. Grind the mixture into a homogeneous smooth mass.
3. Pour the remaining sweet crystals into the milk and heat the mixture to a boil in a thick-bottomed container. Remove the mixture from the heat.
4. Add a few spoons of the hot mixture to the egg component and mix everything.
5. Add the resulting mass to the milk and combine until smooth.
6. Bring the mixture to a boil while stirring constantly, cook for about ½ minute, then cool.
7. Leave the product in the refrigerator for several hours until it hardens. While cooling the mass, it must be stirred periodically to avoid the formation of a crust on the surface.
8. Beat the chilled cream with a mixer.
9. When soft peaks are reached, add powdered sugar.
10. Continue the process until the mass has a stable consistency.
11. Add soft butter to the resulting mixture and combine the ingredients until smooth.
12. Using a spatula, gradually fold in the whipped cream in a downward motion.

The cream turns out to be very delicate and very light. It can be prepared in chocolate form. In this case, you will additionally need 100 g of a sweet product, which is simply broken into pieces and added to hot milk after the first boil.

Caramel cream for sponge cake

Caramel can become both the basis of an independent dessert and an ingredient for the original preparation of sour cream, custard or butter cream.

Ingredients:

• butter – 150 g;
• cream with fat content from 33%–320 ml;
• vanillin – 0.5 g;
• sugar – 200 g.

Step-by-step instruction:

1. Pour sugar into a thick-bottomed saucepan.
2. Heat over medium heat until the crystals are completely dissolved. You should get a light brown liquid caramel.
3. In another bowl, heat the cream over low heat to 70–80 0C, then pour it into the sugar in a thin stream.
4. Stir until smooth.
5. Cook the mixture until light and thick, then cool.
6. Beat soft butter with a mixer.
7. Continue the process, adding caramel sauce in small portions.
8. At the end of cooking, add vanillin.

The cream turns out to be very elastic with a pleasant taste of baked milk. It holds its shape well, so it is suitable for decorating confectionery products. Goes well with nuts. The thickness of the caramel layer can be varied by changing the amount of cream.

Protein based recipe

Protein cream is very easy to prepare, delicate in taste, and retains its shape well. Products decorated with it look elegant and are suitable for a festive sweet menu. The secret to guaranteed success is to obtain a protein-based cream while observing the temperature conditions and the correct proportions of the products used. And it is also important that the container for whipping the cream is thoroughly degreased and completely dry.

Ingredients:

• chicken egg whites – 160 g;
• powdered sugar – 150 g;
• lemon juice – 15 g.

Step-by-step instruction:

1. Cool the whites to 2°C.
2. Beat the whites with a mixer, gradually increasing the speed.
3. Add powdered sugar to the resulting mass in portions without stopping the process.
4. Finally, add lemon juice to the cream.
5. Continue beating until perfectly white and stiff peaks form.

The cream will have a pleasant sour taste. Based on it, a protein-oil composition is prepared, which has a beautiful glossy surface and is perfectly formed into various elements of culinary decor.

How to make it from yogurt

This cream will be appreciated even by those with a sweet tooth who watch their weight. It has a relatively low calorie content.

For such a product, it is advisable to choose only natural, fresh and thick yogurt. It should not contain any impurities or additives. To make the cream hold its shape better, gelatin or a thickener can be used as an additional component.

Ingredients:

• yogurt – 400 g;
• sour cream with fat content from 25%–300 g;
• thickener – 16 g;
• powdered sugar – 120 g;
• vanillin – 0.5 g.

Step-by-step instruction:

1. Beat sour cream with powdered sugar.
2. Add vanillin, yogurt and thickener.
3. Continue the process for about 10 minutes. The output will be a smooth, homogeneous thickened mass.
4. Place the finished cream in the cold for 2 hours.

Instead of sour cream, you can use cream, cottage cheese or cream cheese. Adding lemon juice or fruit concentrate will help diversify the taste of yogurt cream.

Unusual lemon cream for sponge cake

The lush product presented is more reminiscent of thick citrus fruit jam and is called lemon curd. He is originally from England. Essentially, this is the same custard, but prepared with lemon juice. The dessert has a rich citrus aroma and a pronounced sour tint. In confectionery, it is often combined with sweet protein cream for a contrasting taste.

Ingredients:

• lemon juice – 120 ml;
• lemon zest – 20 g;
• sugar – 80 g;
• chicken egg yolks – 4 pcs.;
• butter – 60 g.

Step-by-step instruction:

1. Combine sugar with yolks. Stir until smooth.
2. Add citrus juice and fruit zest.
3. Place the mixture in a water bath and, stirring constantly, bring it to a thick state.
4. Remove from heat and strain the cream. It should turn out absolutely smooth, without zest.
5. Finely chop the butter and add it to the mixture. Stir until smooth, cool.

Lemons can be replaced with other citrus fruits or even sour berries. It depends on personal preference. Lemon curd is an unusual cream. It can not only be layered into cake layers, but also served as a sauce for pancakes, pancakes, croutons, buns, etc. It can be stored in a sealed glass container in the refrigerator for a month.

With condensed milk

Traditionally, butter is used to prepare condensed milk cream. But if you use sour cream instead of fat, the cream will be less dense and not so sickly sweet.

Ingredients:

• condensed boiled milk – 300 g;
• sour cream 25% fat – 300 ml;
• vanillin – 0.5 g.

Step-by-step instruction:

1. Beat sour cream without whey with a mixer.
2. During cooking, add condensed milk in parts.
3. At the end add vanillin.
4. Run the mixer for about a minute.

It is better to boil condensed milk yourself until caramel color. In this case, the cream will be more delicate. It is advisable to purchase homemade sour cream - it has a uniform consistency and natural taste. The lush layer goes well with nuts and chocolate.

With creamy taste

Traditional buttercream perfectly soaks sponge cakes. The dessert acquires a light and pleasant aroma. White chocolate will help add a twist to a classic recipe.

Ingredients:

• white chocolate – 100 g;
• cream with fat content from 33% – 320 ml;
• powdered sugar – 150 g;
• vanillin – 0.5 g.

Step-by-step instruction:

1. Grate the cooled tile on a fine grater.
2. Place the chocolate chips in the freezer.
3. Whip the cream while gradually adding powdered sugar and vanilla.
4. Gently but quickly stir sweet white shavings into the thickened buttercream.

It is very important to use this type of layer before the chocolate begins to melt into the cream. If the lush mass is applied to the cakes in time, then its excess moisture will be absorbed into the sponge cake, making the dessert juicy and tender.

Chocolate cream for cake

To obtain chocolate cream, you can add cocoa instead of a dark bar. The cooking technology in each option has distinctive features. When using powder, it is first mixed with other dry ingredients, and then liquid is poured into the resulting composition. The lump or slab product is dissolved in a water bath before use. A smooth, elastic cream without lumps is considered to be successfully prepared.

Ingredients:

• mascarpone cheese – 500 g;
• dark chocolate – 200 g;
• vanillin – 0.5 g;
• powdered sugar – 100 g.

Step-by-step instruction:

1. Beat cheese with powdered sugar and vanilla until fluffy.
2. Melt the chocolate in a water bath. Cool until warm.
3. Pour the dark mixture into the cheese mixture while whisking constantly.

This cream is quite dense in consistency and goes well with fluffy sponge cakes, which are recommended to be soaked in syrup when assembling the cake. The products combine cream with nuts, berries and chocolate icing.

Delicious layer of cottage cheese

The main rule when choosing cottage cheese is the absence of lumps in it. But even such a product is recommended to be thoroughly rubbed through a sieve before adding to the cream.

Ingredients:

• sugar – 50 g;
• powdered sugar – 50 g;
• cream with fat content from 33% – 400 ml;
• vanillin – 0.5 g;
• gelatin – 20 g;
• milk – 50 ml;
• black strong coffee – 60 ml;
• cottage cheese – 600 g;
• chocolate 50% – 100 g.

Step-by-step instruction:

1. Pour milk over gelatin and set aside for 30 minutes.
2. Whip the cream and powder until stiff peaks form.
3. Heat the milk mixture until completely dissolved.
4. Beat cottage cheese with sugar in a blender until smooth, add coffee and vanilla. Mix everything.
5. Combine cream, gelatin and cottage cheese. Gently beat until smooth.
6. Grate the chocolate on a fine grater or grind it in a blender, then add the chips to the resulting mass. Mix everything thoroughly.

This curd cream for a sponge cake can not only be used as a layer, but also as an independent dessert. It will be appreciated by coffee lovers and even adherents of a healthy diet. The benefits of cottage cheese are undeniable, and the sugar content in this cream is minimal.

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Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our fast pace of life and constant lack of time are increasingly forcing modern housewives to turn to the services of culinary specialists and purchase ready-made cakes. Undoubtedly, as a rule, every cake made by confectioners is another masterpiece of the master. However, you must agree that a cake prepared with love for your family and friends cannot replace even the most delicious one purchased in a store, and, therefore, baked by the hands of a complete stranger.

Sponge cake is deservedly popular among those with a sweet tooth. The tender and airy cake simply melts in your mouth, and its pleasant taste remains in your memory for many years. So, the sponge cakes are already ready. Some people believe that it is very important to prepare the sponge cake layers correctly. But what kind of cream it will be is not so important. How wrong they are! This is just as important! It is thanks to the cream that the same sponge cake acquires one or another taste. One cream will perfectly saturate the cakes; with the other, the cake will be drier. It is the cream that will make the cake both very sweet and not too sweet. Which cream should you choose to make its taste both original and unique?

Which cream is best for sponge cake?

Of course, first of all, when choosing a recipe for the cream that will be used to layer the layers of the sponge cake, you should definitely focus on the taste and preferences of those people for whom the sponge cake is being baked. So, in one family they prefer to classically layer sponge cakes with some jam or jam, jelly or condensed milk. Others will not be surprised by this; they like only butter cream to be used as a layer for sponge cakes, others - custard, others - protein, etc.

Recipes for making cake cream with photos

Getting acquainted with housewives' recipes for cream that can be used to layer biscuit layers, it becomes clear that some of them are simpler, some are more complex. Some can only be handled by fairly experienced confectioners, while others can be done even by a novice housewife. There is a recipe, the purchase of ingredients for which is inexpensive, but for others a set of ingredients is a rather expensive purchase. And you need to prepare for it properly. As a rule, to prepare any type of cream you will need a mixer, a blender, or at least a whisk, a deep bowl, a teaspoon, a tablespoon, a glass or a measuring cup. Usually, every housewife has this in her kitchen.

The most delicious sour cream

Sour cream will add tenderness and lightness to the sponge cake. This cream has long gained popularity among both sweet tooths and confectioners. It is considered not only one of the least calorie, but also one of the easiest and fastest to prepare. To prepare sour cream, you need two ingredients: sour cream and sugar. Typically, sour cream is used, the fat content of which is 15-30%. Confectioners believe that it is better to use powdered sugar instead of sugar, because it will almost halve the time for preparing sour cream.

So, add 450 g of sour cream and 150 g of powdered sugar to a large bowl. Beat these products with a mixer at high speed for approximately 5 minutes. If sugar is used, beat until it is completely dissolved. The cream becomes almost airy. Then it should be put in the refrigerator for 30 minutes. And only after this the sour cream is considered ready for use. Some confectioners are absolutely sure that preparing sour cream has enormous scope for the housewife’s imagination, because if desired, you can slightly change the taste of sour cream by adding vanillin, grated chocolate or cocoa.

Light curd cream with strawberries or cherries

Curd cream, to which strawberries or cherries are added, is also ideal for sponge cakes; in general, a product such as cottage cheese goes well with both fruits and berries. It can also be consumed as an independent dessert.

To prepare it you will need 200 g of cottage cheese, strawberries or cherries, 1 tsp. vanilla sugar and 3 tbsp. l. ordinary sugar. Pre-washed, peeled and cut into large pieces 8 pcs. Strawberries and cottage cheese are placed in a blender and blended until smooth. Other housewives prefer to grind the cottage cheese and mix it with cream, and then add large pieces of berries. The finished cream is placed in the refrigerator for 30 minutes.

How to make cream from condensed milk and butter

A favorite treat for many people with a sweet tooth is sponge cake with condensed milk and butter cream. Each housewife prepares it in her own way, here is one of the recipes.

Beat 600 g of melted butter with a mixer. To it add 1 can of condensed milk, a pinch of vanillin and, if desired, cocoa. Beat the whole mass thoroughly again. At first the mixer is at the lowest speed, gradually increasing it. Actually, that's all. It is recommended to apply this cream to already cold sponge cake layers, but do not put the cream itself in the refrigerator first.

Creamy chocolate cream

400 g of cream 35% fat is poured into a saucepan and heated without bringing it to a boil. Grind 200 g of dark chocolate and add to the cream, stirring constantly. Remove the mixture from the heat and continue stirring until the chocolate is completely dissolved.

When the mixture has cooled to room temperature, place it in the refrigerator for 3 hours. Then beat the mass with a mixer until it becomes thick and fluffy.

Simple banana cream with milk

The sponge cake with banana cream also has a pleasant taste. 120 g of milk is poured into a saucepan and 1 tbsp is added there. Sahara. Add mashed potatoes from 1 ripe banana, 10 g raisins, 1/2 beaten egg, zest of 1 lemon and vanillin. Mix everything well. Next, prepare the cream in a water bath.

Low-fat yoghurt cream with fruit

There is no oil in this cream. 2 tbsp. gelatin is soaked in 150 ml of cold water. Separately, mix 350 g of yogurt, 100 g of powdered sugar and vanilla sugar in a bowl. The swollen gelatin is added to this mass and mixed thoroughly. 250 ml of cream is first mixed well with a spoon and then whipped in a blender.

Sometimes cut into pieces fruits that are in yogurt are added to this cream and sent to the refrigerator so that it hardens.

Protein

They say that this cream requires some skill from the pastry chef. It works best for those who know how to cook ordinary meringue well.

An incomplete glass of sugar is mixed with 100 ml of water and placed on medium heat and boiled until it forms a ball. Separate the whites from the yolks of 3 medium eggs and place the whites in the refrigerator. Add a little salt to the chilled whites and beat with a mixer when the sugar syrup has already been brought to the desired consistency. The foam on the whipped egg whites should be very stable. Continuing to beat, pour in the finished syrup in a thin stream. Continue beating until the cream cools completely. To make this happen faster, place the bowl with the mixture into a pan of cold water. Protein cream can be stored in the refrigerator for three days.

Lemon mascarpone cream

Lovers of sour things can treat themselves and their loved ones with a sponge cake with lemon cream from. By replacing lemon with strawberries, you can get a delicate strawberry cream. This cream is distinguished by its unusually light and airy consistency. It goes well with any type of dough. Biscuit dough is no exception. To prepare 400 g of this cream, you need to take 250 g of mascarpone cheese, 100 g of powdered sugar, 3 tbsp. l. liqueur, juice of 1/4 lemon, 1/2 packet of vanilla sugar.

Add powdered sugar and vanillin to mascarpone cheese at room temperature and beat until fluffy foam is achieved. Add lemon juice and beat again. Then add the liqueur and mix well using a mixer. Place the mixture in the refrigerator for 30 minutes until completely cooled. After half an hour, the cream is considered ready and can be used for its intended purpose.