Below are the recipes for the five most popular cake creams.
How to make cake custard
Napoleon, Ryzhik and Medovik cakes are layered with custard, eclairs and custard cakes are also filled with it. When preparing a custard, you need to be very careful, otherwise you can ruin everything, but if you follow all the recommendations, you get a melting in your mouth and an exquisite cream!
Ingredients
- 500 ml of milk;
- 200 g sugar;
- 1 tsp vanilla sugar;
- 4 yolks;
- 50 g flour
Preparation
Mash the yolks white with granulated sugar and vanilla sugar. Add flour and stir. Heat the milk. As soon as it starts to boil, immediately turn off the heat, do not boil!
In a thin stream, gently pour milk into the yolks in small portions. Stir the mixture and put on low heat. Cook the cream, stirring continuously, until thickened. Cool the resulting cream and start poking over the cake! If desired, you can add chunks of chocolate to the still-hot mixture to create a chocolate custard.
How to make buttercream
This is perhaps the most popular and simpler cream recipe. Many knew how to do it in childhood! The cream can be used in combination with any cakes: waffle, biscuit, honey, sand.
Ingredients
- 1 can of condensed milk;
- 200 g butter
Preparation
Put butter (softened) and condensed milk in a bowl and beat with a mixer. First, you should beat the cream at a low speed, and then gradually increase it. The finished cream is a thick white mass. If desired, you can diversify it with various additives: before whipping, add banana pieces, strawberries or melted chocolate to the main ingredients.
How to make sour cream
Sour cream is sandwiched by a variety of sour cream and honey cakes, and it is also traditionally used in the preparation of cakes "Monastyrskaya Izba", "Count ruins" and others. You can serve this cream with pancakes or cheese cakes.
Ingredients
- 1 liter of 20% sour cream;
- 250 g sugar;
- zest of one lemon (optional);
- 1 tsp vanilla sugar
Preparation
Just beat all the ingredients with a mixer.
Boiled condensed milk cream
Typically, this cream is used to sandwich cakes "Medovik" and "Anthill", they can also be used to fill eclairs, "nuts", custard buns.
Ingredients
- 1 jar of boiled condensed milk;
- 200 g butter
Preparation
Before you start preparing the cream, you need to remove the condensed milk and oil from the refrigerator and wait until they warm up to room temperature. Place the prepared food in a large container and beat with a mixer until smooth. Usually it takes three minutes to achieve this goal.
if you want to impress your guests and make a truly luxurious cake, use two types of cream: sour cream and boiled condensed milk cream. Spread the cakes with them alternately when you collect the cake - you get an original and exquisite dessert. These two creams work perfectly with honey cakes, so you can use them when making a honey cake.
How to make curd cream
This cream works best with biscuit cakes.
Ingredients
- 500 g of cottage cheese
- 300 g butter
- 300 g icing sugar
- ½ tsp vanilla essence or zest of one lemon
Preparation
Place softened butter in a large container, add powdered sugar and crushed lemon zest (or vanilla essence). Beat well with a mixer. Gradually add the grated cottage cheese as you beat.
