Cream for a quick hand. Delicious and easy to prepare cake creams

Many people know how to make cream for a cake. After all, most toppings for homemade desserts do not require the use of a large number time and various components. But for those who still do not have this information, we decided to present a few simple and available ways that will allow you to make a delicious and beautiful cake with your own hands.

Simple cream for biscuit cake

Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:

• unsalted butter - about 175 g;
• condensed milk - a standard jar;
• nuts or others additional ingredients- use as desired.

Cooking process

Before you make cream for a cake from condensed milk, you must remove the butter in advance and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get an airy and tender mass. To it should be added a full jar condensed milk and mix well.

If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.

Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. You end up you gotta get very delicious dessert with a distinct aroma of condensed milk.

cream cheese cream

Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.

So, we need:

• powdered sugar - 2 large spoons;
• village large eggs - 3 pcs.;
• cream cheese mascarpone - 250 g (standard packaging).

Cooking method

Homemade cream for Tiramisu cake is much more better than that that is sold in powder form. After all, to create a tasty and healthy dessert, you should use only natural ingredients, and not a set of flavors and flavor enhancers.

So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, to the yellow mass, lay out the mascarpone cream cheese and beat until a homogeneous consistency is obtained with a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.

After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get not very thick, but fragrant and delicious cream.

It should be noted that only fresh eggs are used to prepare the filling for Tiramisu. In this regard, it is better to buy them not in a store, but in the market from farmers.

Cooking a cake with sour cream

sour cream- this is a universal filling that is ideal for any cakes. With it, you can make a very tasty and delicate dessert for anyone. holiday table. For the base we need:

• village eggs - 3 pcs.;
• medium-sized sugar - a full glass;
• high-grade flour - a full glass;
• soda and vinegar - half a spoon each.

Cooking cake

Before preparing the cream for the biscuit cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.

After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.

Cream preparation

Cake with sour cream is prepared very quickly, but it turns out incredibly tender and tasty. For the filling we need:

• fresh sour cream with maximum fat content - 700 ml;
• powdered sugar - 1 cup.

To prepare such a filling, beat the dairy product strongly in a blender, and then add powder to it and repeat the mixing procedure until you have a very fluffy and air mass.

We form a dessert

After preparing the cream, they should generously grease the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.

We make cream for the "Custard" cake

Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:

• high-grade flour - about 90 g;
• sugar - about 400 g;
• fat milk - about 700 ml;
• village eggs -5 pcs.;
• vanilla sugar - on the tip of a spoon;
• unsalted butter - about 25 g;

Step by step cooking process

To do it yourself custard, it is necessary to bring village milk to a boil. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.

After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.

Making a delicious cream for dessert from proteins

There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For it we need:

• egg whites - from 4 eggs;
• sugar is not very large - ½ cup;
• fresh cream as fat as possible - 1 cup.

How to cook?

To make an airy and light cake cream, you need to put the egg whites in a blender and beat them strongly together with not very coarse sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get a white and airy cream that will easily take any shape you give it.

It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubes, custard and sand cakes.

Decorate the cake with cream

Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:

• unsalted butter - about 200 g;
• powdered sugar - about 8 large spoons;
• any dyes - apply to taste.

Cooking cream for decorating dessert

It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating the cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.

After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, etc. So your dessert will turn out to be more healthy and safe for health.

Cream, prepared at home, is able to emphasize the taste of baking, whether it is a biscuit cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are also added - for density and structure - gelatin, flavors - to give taste, natural dyes - for an attractive and bright look.

With the help of cream, you can not only decorate a homemade cake, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.

Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. If you don't have a piping bag, you can make one out of baking paper or a clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.

Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when mixing sour cream and heavy cream, the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate inner cakes, decorate the top layer of homemade cakes, and to fill baskets and straws.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy - creamy taste, light and delicate in texture, high nutritional value and light taste. Excellent for soaking and decorating biscuit dough, but does not combine with puff and shortcrust pastry. Shelf life in the refrigerator is up to 32 hours.

Butter cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Preparation of cream for decorating and impregnating homemade cakes:

Based on the classic cake cream, you can experiment by adding additional ingredients to the mass to get a denser or vice versa light consistency, or to give the mass a new savory taste. Original and interesting cream recipes for making homemade cakes.

Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be at room temperature.

Ingredients:

• Butter packaging;
• A sachet of vanilla powder;
• 100 ml. milk or light cream;
• 3 art. spoons of powdered sugar.

Butter cream preparation:

1. Bring milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
   

   Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake made with fresh or canned fruits and berries, chocolate chips.

Ingredients:

• Sugar - 1 glass;
• Vanillin sachet;
• Cottage cheese - 500 gr.;
• A little fat cream - 100 ml .;
• Butter - 200g.

Cream preparation:

1. Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
2. Pour sugar and vanilla powder into a blender, add chilled butter cut into pieces. Add cottage cheese and beat until smooth.
3. You can adjust the density and lightness of the cream by adding cream.
4. To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.

The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs - 3 pcs.;
• 3 lemons or 5 limes;
• Sugar sand - 150 gr.;
• Butter - 100g.

Cream preparation:

1. Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
2. Transfer the zest from a small saucepan, add sugar and mix the mass.
3. Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
4. As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.

Not a single home holiday can be imagined without the most culminating moment - the serving of a large and mouth-watering cake! On occasion or without, a cake made by oneself is already a small holiday. Delicate, melt-in-your-mouth dessert, generously lubricated with appetizing cream, will surely delight loved ones and surprise guests. And every time you can use different recipes creams, even for the same cakes, to get a new taste and make these sweet moments of life more diverse.

Delicious sour cream
Incredibly easy to prepare and surprisingly delicious sour cream is ideal for almost any cake. Cakes smeared with sour cream are good for children's parties, as this is the most suitable recipe for children's stomachs. Just two ingredients, sour cream and sugar, and your cake will turn into a real work of art! To make cream for a cake at home based on sour cream, we need:

• sour cream at least 20% fat - half a kilo or 3 packs of 180 grams;
  
• 1 cup granulated sugar or powdered sugar.
  

The preparation of sour cream will take no more than 15 minutes:

1. Fold the sour cream into a deep bowl, after draining excess moisture.
   
2. Pour sugar or powdered sugar into the sour cream.
   
3. Start whipping with a blender with a whisk attachment or a mixer for top speed 10-15 minutes.
   

To make the cream more dense and stable, you need to take more fatty sour cream. The best way to use sour cream is to grease a pancake cake or bird cherry biscuit with it.

Delicate custard
Custard is thicker than sour cream, so it is more suitable for their cakes. shortcrust pastry and biscuit. Due to the presence of eggs or egg yolks in it, the cream acquires a very appetizing color. For classic recipe custard we need:

• milk 2.5-3.2% fat - 2 cups;
  
• granulated sugar - 1 cup;
  
• chicken eggs - 2 pieces;
  
• flour - s tbsp.
  

We prepare the custard as follows:

1. Mix half of the milk with eggs and flour.
   
2. Pour the second half of the milk into a saucepan, pour sugar into it and put it on fire.
   
3. Stirring constantly, bring the milk to the boiling stage, but do not let it boil.
   
4. Add the mixture of cold milk, eggs and flour to the hot milk.
   
5. Keep stirring and wait for it to boil.
   

After that, remove from the fire and let it cool down. The cream will thicken as it cools. Now you can grease them with cakes and stuff eclairs. In the process of cooking, you can add cocoa, and then you get a chocolate custard.

Light curd cream
Creams based on fermented milk products are incredibly popular. They are surprisingly light and do not leave behind heaviness in the stomach. These are safer options for children's parties. In order to make cream for a cake at home based on cottage cheese, we need:

• 2 packs of cottage cheese 180 grams;
  
• sour cream 20-25% - 3 tablespoons;
  
• sugar or powder - 1/2 cup;
  
• butter - a tablespoon.
  

Curd creams are also particularly easy to prepare:

1. Place all ingredients in a deep bowl.
   
2. First you need to use a puree attachment to make a homogeneous mass without lumps, and then beat with a whisk or mixer.
   

Before use, the finished cream must be tasted. Since cottage cheese has a sour taste, it may seem to many that there is not enough sugar. You can add fruits to the curd cream or layer them on the cake along with the curd cream.

Universal Butter Cream
This is the most versatile cream of all, which is suitable for absolutely all desserts. But due to the fact that it contains a lot of butter, it is quite heavy for the stomach. But one bite won't hurt anything. Before preparing the butter cream, you need to prepare the following ingredients:

• butter - 1 pack;
  
• condensed milk - half a glass.
  

The preparation of butter cream is not particularly difficult:

1. The butter must first be removed from the refrigerator and left to soften at room temperature.
   
2. Transfer the butter to a deep bowl and beat with a whisk attachment until fluffy.
   
3. Without ceasing to beat the butter, you need to gradually pour condensed milk into it.
   
4. Continue whisking until a homogeneous mass is obtained.
   

You can add rum or cognac to the butter cream, as well as cocoa powder. It is well suited for decorating cakes and sand baskets: flowers and other decorations are well made from buttercream.

Fluffy Buttercream
Whipped cream is used in many types of pastries, it can decorate cakes and serve as a dessert with fruit. Whipped cream cream will go well with biscuit cakes. To prepare it, we need:

• fat cream from 33% - half a liter;
  
• powdered sugar - 50-70 gr;
  
• gelatin - 10 gr.
  

Cooking process:

1. Pour gelatin with a quarter cup of warm boiled water and leave for 1 hour.
   
2. Pour the chilled cream into a cold deep bowl.
   
3. Whip the cream until foamy, gradually adding powdered sugar and pouring gelatin.
   
4. Continue beating until the cream is thick and firm.
   

We coat the cake layers with the finished cream and put them in the refrigerator to solidify. Gelatin is added to the cream so that it keeps its shape well and does not spread.

Prepare cream for cakes simple recipes anyone, even a novice hostess, will succeed. Cakes made on the basis of homemade creams differ from store-bought ones both in quality and in taste. And all because in the process of cooking you put all your efforts and soul into them, and you certainly can’t buy this in any store.

Some novice cooks often ask this question: “What kind of cream is desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.

Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today's article, we will analyze the recipes for the most delicious creams for biscuit cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what will come out of it and you can choose the one you like best. I also recommend studying.

If you follow all the above recommendations, you will get a tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.

Ingredients:

• Butter 82.5% - 180 gr
• condensed milk - 120 gr
• cognac - 1 tsp
• vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we proceed to cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanillin if desired and one teaspoon of cognac. After we bring to a homogeneous state.

Cognac gives not only fine and pleasant aroma but the taste is just amazing.

Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we use it for its intended purpose.

How to make cream from sour cream

There are several good ways how to cook sour cream filling for a cake at home. One of them will be presented in this article.

Ingredients:

• Sour cream 20% - 680 gr
• sugar - 150 gr
• butter - 125 gr.

Cooking method:

For all to escape excess fluid, preferably at night or for 5-7 hours, hang sour cream in gauze. We shift it into a small saucepan and pour sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer, or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring to a homogeneous state.

Here is such a gentle and elastic cream turned out.

Chocolate fondant with cream

Recently, I suddenly wanted to bake a biscuit cake. Fondant for him had to be prepared from the products that were in the refrigerator - this is whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

• Dark chocolate - 400 gr
• cream - 400 gr.

Cooking method:

Pour the cream into a saucepan, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.

While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.

After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also eclairs, which generally turn out to be space with it!

Ingredients:

• Mascarpone cheese - 300 gr
• sugar - 150 gr
• vanilla - 10 gr
• fat cream - 600 ml.

Cooking method:

1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.

2. Then gradually increase the speed and bring to a lush, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can cook cakes with it or put it in bowls and serve with your favorite berries or cookies.

Cooking cream from boiled condensed milk

Ingredients:

• Butter - 400 gr
• boiled condensed milk - 400 gr
• regular condensed milk - 400 gr
• orange extract - 1 tsp

Cooking method:

With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange zest on a fine grater and beat again.

The finished filling is quite stable, suitable both for layering cakes and for forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.

Enjoy your meal!!!

The cream is a lush mass prepared by whipping butter, eggs, cream with sugar and other products.

Due to its high nutritional value, excellent taste and plasticity, the cream allows you to create decorations of the most intricate shapes.

However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

Bacterially contaminated cream can be a source of disease and poisoning. Microbes can be brought into the cream with raw materials, from dishes or from hands. The cream should not be prepared for the future.

Products with cream should not be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare cakes and cakes with cream shortly before consumption.

In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.

Recipe Explanations

Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 tablespoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve paints in warm boiled water, the dosage is set at will.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow coloration obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green coloration obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloring give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red and pink coloring are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved ammonia and after adding water, boil until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue coloration obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure blue solution.

pistachio coloring formed by mixing yellow paint with a small amount of blue.

chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products / Quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the exit)
Sweet butter, g
50
100
200
Condensed milk, st. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic mass is obtained. white color. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream "cuts off" (becomes pockmarked), you need to slightly warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.

2. Butter base cream on sugar syrup

Sweet butter, g
50
100
200
Sugar sand, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the chilled sugar syrup in small portions.
Whip until fluffy.

3. Butter base cream on powdered sugar

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, st. spoons
2
4
8
Cream yield, g
100
200
400

The cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that fine, carefully sifted icing sugar is added in small portions during whipping.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place sugar and eggs in a saucepan. Heating the mixture to 45 °, beat it with a whisk until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
In a separate pan, heat the oil to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mass of eggs and sugar.
Beat the total mixture until a fluffy cream is formed.

Flavored oil creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of taste and aroma.
In the recipes for flavored creams, the additives are calculated for a serving of the main cream, made from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.

6. Apricot oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apricot tincture or apricot liqueur, or syrup from apricot jam. Touch up the cream Orange color(See at the beginning of the page).

7. Pineapple oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. spoon of canned pineapple syrup, tint in yellow(see beginning of page) and mix well until a uniform color is obtained.

8. Butter orange cream

To the main butter cream (recipes 1-5), add juice from% orange (recipe 129) and juice from orange peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).

9. Benedictine oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in pistachio color (see at the beginning of the page) and mix well.

10. Vanilla Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. Cream color is white.

11. Cherry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Touch up the cream pink color(See at the beginning of the page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries, or syrup from strawberry jam, or 1 tbsp. a spoonful of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of cognac and mix well.

15. Coffee butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of coffee liqueur or coffee tincture (see beginning of page). If at the same time the cream turns out to be light, add burnt (see at the beginning of the page).

16. Lemon oil cream

To the main butter cream (recipes 1-5), add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see beginning of page).

17. Raspberry oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see beginning of page) and add citric acid to taste (see beginning of page).

19. Butter honey cream

To the main butter cream (recipes 1-5) add 2 teaspoons natural honey and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5), add 3 tbsp. spoons of peeled roasted finely ground nuts. Roasted nuts pass through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).

22. Praline oil cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare the praline mass, you need following products:
1 st. a spoonful of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms.
Put the roasted nuts, almonds and sugar into a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.

23. Butter pink cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color pink (see at the beginning of the page).

24. Butter rum cream

To the main oil cream (recipes 1-5), add 3-4 drops of rum essence or 1 tbsp. a spoonful of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Oil tea cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color cream pink (see beginning of page).

28. Chartreuse oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).

29. Chocolate Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add food acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
In the main protein creams you can enter aromatic and flavoring substances, while obtaining flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, st. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the squirrels into the pan, put it on ice or in cold water and beat with a metal whisk for 10-15 minutes until a thick lush white foam is obtained, which should be kept on a raised whisk. Without stopping beating, gradually, in small portions, add fine, carefully sifted icing sugar (1/3 portion) to the whipped proteins and continue beating for another 2-3 minutes.
Then take out the whisk, add the rest of the powdered sugar, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its splendor during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Sugar sand, art. spoons
4
6
8
12
16
water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paints, fruit juices and other aromatic substances used for oil creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 cup of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour hot mixture into well beaten egg whites.
Use the cream immediately while warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
So that the custard does not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pot with cream should be placed in cold water or between pieces of ice, topped with another pan (basin), on which also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
So that a dense crust does not form on the surface of the cream, it is sprinkled with sugar or the cream is periodically mixed during cooling. Chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing individual products in recipes with creams or adding new ones, you can get flavored custards with different tastes and aromas.

35. Custard on eggs(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Sugar sand, art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can take twice the amount of egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thickened (in no case should the cream overheat and bring until boiling, otherwise it will cut off).
Remove from the stove and put the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring constantly, bring to a thickening, but do not boil.
To improve the taste and sterilization, lightly fry wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Custard Air(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, quickly mix them with the hot mixture. Heat the whole mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot tincture or liqueur.

39. Pineapple Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.

40. Orange Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or, after boiling and cooling, add the juice from the zest from one orange.

41. Vanilla Custard

Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.

42. Lemon Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.

43. Custard tangerine

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Custard honey

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk, take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Custard almond (walnut)

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of roasted finely chopped almonds, nuts, peanuts.
The cream should only be used for the filling.

46. ​​Chocolate custard

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of sugar and 2 teaspoons of cocoa powder or one 50-gram bar of chocolate (no added sugar). Break the chocolate into small pieces.

47. Custard Apple

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or applesauce light color with a pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic buttercreams

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. ambient air must be cold and clean, as extraneous odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.

Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For interlayer butter creams apply only in biscuit cakes and cakes.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

48. Butter cream without gelatin(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin(basic)

Ingredients for 400 g cream:
- 1.5 cups of cream 20-35% fat,
- 1/2 teaspoon of gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g cream:
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the saucepan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Flavored Butter Creams

Flavors and aromas can be added to the basic gelatin buttercreams prepared in recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot creamy cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of apricot liqueur or tincture or 2 tbsp. tablespoons finely grated apricot puree

52. Creamy pineapple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of pineapple syrup or juice or finely grated pineapple puree. Tint the cream yellow (see beginning of page).

53. Creamy orange cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice from one orange (recipe 129) and its zest. The cream can be tinted orange (see beginning of page).

54. Creamy vanilla cream

Add to the cream of the main cream (recipes 49, 50) at the beginning of whipping 5 g of vanilla sugar or before the introduction of gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cream cherry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165).
Tint the cream pink (see beginning of page).

57. Cognac cream cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of cognac

58. Creamy coffee cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of coffee liqueur or 2 tbsp. tablespoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Creamy tangerine cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from one or two tangerines (recipe 169) or 1 tbsp. a spoonful of tangerine liqueur.

61. Creamy honey cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of a little warmed natural honey.

62. Creamy almond cream(walnut)

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of roasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor.

63. Cream praline cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2-3 tbsp. spoons of praline filling prepared according to recipe 22.

64. Creamy pink or rum cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of liquor "Pink" or 4-5 drops of rum essence, or 2 tbsp. tablespoons of rum, or 1 drop of rose oil.

65. Tea Cream Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Creamy chocolate cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin, a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Creamy apple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1-2 tbsp. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), mashed potatoes or finely chopped fresh (canned) apples.

V. Sour cream and creamy sour cream

Sour cream for cream preparation should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled down before whipping, it should be whipped at a low air temperature.
Sour cream and creamy creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g cream:
- 1 cup sour cream

- 5 g vanilla sugar.
Put the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a whisk until a thick fluffy foam is formed, which should be held on a raised whisk.
Sift powdered sugar, mix with vanilla sugar and whisk with whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g cream:
- 1 cup sour cream
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping pour warm (40 °) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk into it in a thin stream. Flavor the cream with various substances, which are added at the end of whipping before the introduction of gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Butter and sour cream

Ingredients for 400 g cream:
- 1 cup cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, put in cold water, on ice or in snow and beat the contents with a whisk until a thick fluffy foam forms. Whisking constantly, add the sifted icing sugar and vanilla sugar mixture and mix.

71. Cream kaymak

Ingredients for 400 g cream:
- 3/4 cup cream 20%,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Sugar with cream, stirring constantly, boil until a sample on a thin thread, add vanilla sugar and cool to 15-18 °, beat the butter for 10-12 minutes and gradually, in 5 doses, add milk syrup. Mix well.

VI. different creams

72. Cream on creamy margarine

Ingredients for 200 g of cream:
- 100 g of creamy margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons of jam syrup,
- 2 teaspoons of cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan to the consistency of thick sour cream and beat it with a whisk or a wooden spatula until a fluffy mass is obtained; then, without stopping beating, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g of creamy margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely chopped
- 1 teaspoon cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Whisking constantly, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.