Who doesn’t like homemade sweets?
Grandma’s pies, aunt’s gingerbread cookies, mother’s air cakes.
And how wonderful if there is a little cream left and allowed to eat it just like that, wiping a finger off a saucepan!
It does not matter that homemade cakes are sometimes not as colorful as bought ones, but homemade confectioners can boast of delicious creams!
Cream for cake at home can be prepared from fat cream, sour cream, sweet cream butter or with its addition, egg whites or milk.
To prepare the cream, you can take whole condensed milk, which can also be boiled.
Depending on the main product and method of preparation, the cream for the cake is:
• protein;
• oily;
• creamy;
• sour cream;
• custard.
Oil, cream and protein creams are considered universal., since such creams not only smear cakes, but also decorate cakes.
Sour cream and custard are mainly used for filling the cakebut, if such a cream is used to cover its surface, then be sure to sprinkle with fried and then chopped almonds or walnuts, or crumbs made from debris and scraps of cake.
Custard ideally saturates not only tender biscuit and honey cakes, but, like no other, it is suitable for spreading cakes made from puff pastry. A vivid example of this is the Napoleon, beloved since childhood.
Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.
The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on desire and taste.
Flavored cream You can use special essences, vanilla powder (or sugar), cognac or dessert wines, which are added during whipping.
Various cream colors, which will be used for decoration, can be achieved by interfering with it various food colors, which are also used in production. Such dyes are commercially available, but it is better to replace them with natural ones.
Finely grated lemon peel or carrot juice, allows you to get a yellow cream.
Red coloring will turn out if a little pomegranate, cherry or beetroot juice is poured into the cream.
By mixing red and yellow natural dyes, you can achieve an orange color.
A beautiful green color is achieved by adding sorrel or spinach juice.
Burnt sugar dissolved in water or instantly brewed instant coffee will color the cream brown.
Cream for cake at home - general principles of preparation
• To get a delicious cream for cake at home, you should take fresh, high-quality and only natural products.
• There are a lot of types of cream for the cake and they are very different in the ways of cooking.
• Cream for a cake at home is usually prepared by mixing all products initially and whipping them later to the desired density and consistency.
• There are types of creams for which the base is brewed first, which is then added hot or chilled to the rest of the ingredients during whipping, or vice versa, the other components are combined with the already cooled or still hot brewed base.
• Regardless of what type of cream is being prepared, there is a prerequisite, at the end of whipping, a homogeneous, thick, several-fold-increased mass should be obtained. This, in fact, is the finished cream.
"Cloud" - protein cream for cake at home
Wonderful protein air cream, filler so beloved by many puff "tubes". Because of its tenderness, it is often used when baking cakes. And if you add more lemon juice, then it will acquire a very unusual sourness.
Ingredients:
• two eggs;
• 140 grams of sugar;
• citric acid or two drops of lemon juice;
• vanilla powder.
Cooking method:
1. Pour fifty milliliters of water into the granulated sugar, mix thoroughly and place the syrup to boil. In this case, the heating of the stove should be turned on to the maximum, and so that the syrup does not burn, you need to stir it constantly during cooking.
2. When it boils, reduce heat to the minimum and continue cooking.
3. While the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam is formed. To whip the whites faster, add a little citric acid to them when whipping. You can squeeze a couple of drops of juice from a lemon.
4. Now check the readiness of the boiling sugar syrup. To do this, drop it a little in cold water and take the ball formed from it with your fingers. If the ball is dense, it does not crease, but it is not very hard, then the syrup is ready.
5. Take a container with whipped squirrels and start whipping them again, pouring in as carefully as possible, as thin as possible, a thin stream of freshly removed syrup from the fire. Do not interrupt the whipping until you pour the whole hot sugar mass, otherwise the proteins will curl and the cream will not work.
6. The finished cream is used immediately for preparation, since it hardens very quickly.
Protein, in a steam bath, cream for home-made cake
Ingredients:
• five proteins;
• 200 g of yellow, unrefined sugar;
• a pinch of lemon to-you.
Cooking method:
1. Separate the whites from the yolks and refrigerate them for at least half an hour to cool.
2. Add “lemon” to the chilled proteins and begin to whisk slowly. First, beat the proteins with a fork, and when you see that bubbles begin to form in the protein mass, rearrange the container in a steam bath and continue to beat with a mixer or low-speed hand blender, gradually increasing speed. Be sure to pay attention, the bath is steam, not water!
3. The container with proteins should not touch boiling water. Water should not boil too intensely, otherwise the proteins will not have time to beat and cook.
4. When the mass begins to whiten, pour the entire portion of granulated sugar and continue whipping until the mass noticeably increases in volume and thickens. Readiness is easily determined by slowing down the rotation of the mixer.
5. Remove the container with cream from heating and intensively beat for another ten minutes.
Butter "Charlotte" - cream for cake at home
Ingredients:
• 360 grams of sugar;
• 400 grams of sweet cream butter;
• chicken egg - 1 pc.;
• 240 ml of whole pasteurized milk;
• 4 grams of vanilla powder;
• 1 tsp brandy, cognac, or strong, tart wine ("Madera").
Cooking method:
1. Mix the third part of the milk with the whole portion of sugar, add the loosened egg, mix well and heat over medium heat to about eighty degrees.
2. Pour the remaining milk to the mass, boil and, having reduced the heating to a minimum, incubate for five minutes at low boil.
3. Remove from heat, cool a little, and strain hot through a sieve or rare colander. Cool to twenty degrees.
4. Add vanilla powder, cognac and begin to whip the cream, gradually introducing softened oil.
5. When you get a uniform air mass, the cream is ready.
Butter "Glasse" - cream for cake at home
Ingredients:
• 400 grams of natural butter;
• 350 grams of sugar;
• eight eggs;
• vanilla powder or sugar - 5 grams;
• a teaspoon of white nutmeg wine.
Cooking method:
1. Finely mash eggs with granulated sugar.
2. Put the dishes with the egg-sugar mixture in a water bath and begin to beat. When the mass increases almost two and a half times, remove the bowl from the bath and cool quickly.
3. If whisking continuously in small portions, add butter, add vanilla sugar or vanillin, pour in the wine, and continue whisking until tender.
Butter cream for cake at home with boiled condensed milk - "Toffee"
Ingredients:
• a half-liter can of boiled "factory" condensed milk;
• 450 grams of butter, unsalted butter;
• vanilla sugar - a small bag (2 g).
Cooking method:
1. In a container for whipping cream, cut the slightly softened, thawed butter into small pieces.
2. Add boiled condensed milk, vanillin and whip the cream.
"Creamy Classic" - cream for cake at home
Ingredients:
• 370 ml of fatty, 35% cream;
• 300 grams of butter sweet cream;
• a bag of vanilla powder.
Cooking method:
1. Cut the butter into small pieces and place in a bowl.
2. Pour in the cream and set to boil over low heat. The mass must be warmed well, not allowing to boil.
3. When all the butter has melted, remove the container from the heat and beat the creamy mass with a mixer at maximum speed. Beat until the butter and butter mass is homogeneous and lasts at least five minutes.
4. Then put the bowl in the refrigerator for four hours. During this time, the cream will not only cool, but also freeze.
5. Then add sugar and whip the cream again. Sugar can be immediately filled with whole, or you can pour it portionwise, then the cream will whip faster.
6. A thick, rather magnificent hat formed during whipping indicates the readiness.
"Creamy-curd" cream for cake at home
Ingredients:
• 240 grams of fatty homemade, or at least 18% of the purchased cottage cheese;
• 250 ml of 22% cream;
• 80 ml of any fruit syrup;
• 2 tbsp. tablespoons of fresh lemon juice;
• butter, unsalted butter - 80 g;
• 100 grams of sugar, white.
Cooking method:
1. Grind the cottage cheese through a fine sieve, add syrup and beat well with a mixer.
2. Dilute the granulated sugar in a separate bowl with cream, add soft, slightly thawed butter and with a mixer beat everything in a fluffy hat.
3. Then gently introduce the curd and sugar into the whipped cream. Carefully, so that the cream does not sag too much, mix everything with a spoon.
Custard for cake at home
Ingredients:
• 300 ml of boiled water;
• 75 g or three full large spoons, baking white flour;
• 370 grams of sugar;
• 400 grams of creamy natural butter;
• vanilla powder.
Cooking method:
1. Pour granulated sugar with half a glass of water and set to boil.
2. For complete dissolution of sugar, pour the flour diluted in the remaining water, stir quickly and continue cooking.
3. When the mass has thickened, lower the pan into a larger container with cold water and refrigerate until it cools completely.
4. Then add the pre-softened butter, vanilla, and whisk.
Custard for cake at home on condensed milk
Ingredients:
• "condensed milk" - half a can;
• 100 ml of any "factory" milk;
• one egg;
• 50 grams of white flour;
• two hundred gram pack of unsalted butter, natural.
Cooking method:
1. Combine regular pasteurized milk with condensed milk, add eggs and mix thoroughly.
2. Enter the flour with constant whipping with a whisk, making sure that no lumps are formed. If nevertheless this could not be avoided, strain the mixture and mix well again.
3. Then put on the stove turned on for minimal heating. Constantly stirring the mixture, bring it to a thickening, but in no case allow boiling.
4. In a separate bowl, begin to beat the butter cut into small pieces. When it softens well, add custard mass to it, a little about three spoons. Do not pour the next portion until completely added to the oil added earlier.
Sour cream recipe for homemade cake
Ingredients:
• half a liter of oily (may be homemade) sour cream;
• vanilla sugar;
• 300 grams of loose sugar.
Cooking method:
1. Using a mixer, beat the chilled sour cream to an increase in volume.
2. Then, without ceasing to beat, pour all the granulated sugar and beat until its crystals are dissolved and a sufficiently lush and dense mass is obtained.
Cream for cake at home - cooking tricks and useful tips
• Do not whip the cream in an enamel bowl. Since when whipping, the enamel can crack, and its pieces will fall into the cream.
• Beating any cream begins with low intensity, further increasing the speed of whipping.
• Protein cream whipped in aluminum can darken. To prepare such a cream, it is best to take a thick-walled glass or earthenware container.
• If it is difficult to separate the yolks from the proteins, then the protein cream cannot be whipped. Also, beating may be accidentally greasy in the dishes.
• If you hold fresh sour cream or cream for a day in the refrigerator, the cream prepared on their basis will be much easier and faster to whip.
• If sour cream does not beat well, drop it onto a sieve whose bottom is lined with gauze. Excess liquid will come off and the cream will quickly crack.
• If half of one raw egg white is initially introduced into sour cream, it will beat very quickly.
• The base for custard is best brewed in a thick-walled pan, in which case it will not burn.
