It is impossible to imagine a cake without delicious cream. With the help of special culinary attachments, you can paint whole pictures on muffins, muffins and cakes. We offer you the best homemade cake creams.
SWEET CREAM
Cooking time - 12 minutes.
Sour cream cakes have a delicate taste. Most often it is used for a layer.
You will need:
- sour cream 400 g;
- sugar 200 g
Beat the sour cream with sugar thoroughly. This is best done with a mixer at the highest speed. The resulting mixture should not turn out to be liquid, the cream should not drip from the spoon. At first, the mass will be watery, and then it will begin to thicken.
It is better to choose sour cream for this cream fatter, it is desirable that its fat content is about 30%. The whole recipe is based on sour cream, so it must be of high quality.
CURD CREAM
Cooking time - 15 minutes. After preparation, the cream hardens within 60 minutes. Cottage cheese cream for a cake is an excellent filling, and it can also be an independent dessert if you put it in bowls and decorate with fruit.
You will need:
- cottage cheese 200 g;
- icing sugar 100 g;
- butter 200 g.
The butter needs to be removed from the refrigerator so that it melts a little, cut into small pieces, mix with powdered sugar and beat with a mixer. To the resulting mixture is added cottage cheese, previously wiped through a sieve. You can add vanillin if desired. Whisk the mixture thoroughly and put it in the refrigerator for 40-60 minutes. The curd cream is ready!
PROTEIN CREAM
Cooking time - 9 minutes.
Housewives traditionally fill eclairs or profiteroles with protein cream. If you follow the recipe, the cream will turn out to be weightless, airy.
You will need:
- egg white 2 pcs.;
- sugar ½ cup;
- water 50 ml;
- sugar syrup 1 tsp;
- salt 1 pinch.
Whisk water, syrup, egg whites, sugar and salt in a bowl. The bowl should be placed over a water bath, as soon as the water boils, turn off the gas. Continue whisking the mixture for another 7-8 minutes. It is better to decorate baked goods with such a cream right away, until it thickens.
Remember that any cake cream is perishable. It is not advisable to store baked goods with cream longer than two days.
