Who does not like homemade sweets?
Grandmother's pies, aunt gingerbread, mother's airy cakes.
And how wonderful, if there is a little cream left and allowed to eat it just like that, grabbing a finger from the saucepan!
It does not matter that homemade cakes are sometimes not as colorful as purchased ones, but up to that, homemade pastry boasts delicious creams!
Cream for cake at home can be prepared from heavy cream, sour cream, sweet cream oil 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 cream for the cake is:
• protein;
• oily;
• creamy;
• sour cream;
• custard.
Butter, cream and protein creams are considered universal, since such creams not only coat cakes, but also decorate cakes.
Cream sour cream and brewed are used mainly for filling the cake, but if such creams cover its surface, then they should be sprinkled on top with roasted and then chopped almonds or walnuts or crumb made from fragments and pieces of cake.
The custard perfectly impregnates not only delicate biscuit and honey cakes, it, like no other, is suitable for coating cakes baked from puff pastry. A vivid example is “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 improve crushed nuts, marmalade, fruit pieces, it all depends on the desire and taste.
Aromatize the cream by special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the whipping process. The various colors of the cream that will be used for decoration can be achieved by mixing in it various food colors used in production as well. Such dyes are commercially available, but it is still better to replace them with natural ones.
Finely grated lemon peel or carrot juice, allows you to get a yellow color of the cream.
Red coloring will turn out if you pour a little pomegranate, cherry or beet juice into the cream.
Mixing red and yellow natural dyes, you can achieve an orange color.
Beautiful green reach by adding the juice of sorrel or spinach.
Burned sugar dissolved in water or strong brewed instant coffee will color the cream brown.
Homemade Cake Cream - General Cooking Principles
• To get a delicious cream for the cake at home, you should take fresh, high-quality and only natural products.
• There are many types of cake cream and they vary greatly in cooking methods.
• Cake cream at home is usually prepared by mixing all the products initially and then beating them up to the desired thickness and consistency.
• There are types of creams for which the base is first brewed, which is then hot or chilled in the process of beating is introduced to the other ingredients, or vice versa other components are combined with the already cooled or still brewed base.
• Regardless of what type of cream is prepared, there is a prerequisite; after whipping, you should have a homogeneous, thick mass that has increased several times. This, strictly speaking, is the finished cream.
“Cloud” - protein cream for cake at home
Remarkable proteinaceous air cream, a filler of puff “tubes” so beloved by many. Because of its tenderness, it is often used when baking cakes. And if you add more lemon juice, it will get a very unusual acidity.
Ingredients: • two eggs;
• 140 grams of sugar;
• citric acid or two drops of lemon juice;
• vanilla powder.
Preparation:
1. Pour fifty milliliters of water into the granulated sugar, mix thoroughly and boil the syrup. At the same time, the heating of the stove must be turned on to the maximum, and in order for the syrup not to burn, you need to stir it constantly during cooking.
2. When it boils, reduce heat to its lowest and continue cooking.
3. While the syrup is boiling, whisk until the formation of a thick, dense foam separated from the yolks squirrels. To whip proteins faster, add a little citric acid to them while whisking. You can squeeze a couple of droplets 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 tight, it does not crumple, but it is not very hard, then the syrup is ready.
5. Take the container with the whipped squirrels and start beating them again, while pouring in very carefully, as far as possible with a thin stream, the syrup that has just been removed from the fire. Do not interrupt beating until you pour all the hot sugar mass, otherwise the proteins will curl and the cream will not work.
6. The finished cream is used immediately after preparation, as it hardens very quickly.
Protein, on the steam bath, cream for the cake at home
Ingredients:
• five proteins;
• 200 g of yellow, unrefined sugar;
• a pinch of lemon juice.
Preparation:
1. Separate the proteins from the yolks and put them in the fridge for cooling for at least half an hour.
2. Add the “lemon” to the cooled proteins and start to shake slowly. First, you should beat the whites with a fork, and when you see that bubbles have started to form in the protein mass, transfer the tank to the steam bath and continue to beat with a mixer, or low-speed hand blender, gradually increasing the speed. Be sure to pay attention, it is a steam bath, not a water one! 3. Capacity with proteins should not touch boiling water. Water should not boil too intensively, otherwise the squirrels will not have time to whip and cook.
4. When the mass starts to whiten, pour in the whole portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness is easily identified by slowing the rotation of the mixer.
5. Remove the cream container from the heat and beat it vigorously 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").
Preparation:
1. Mix the third part of the milk with the whole portion of sugar, add a loose egg, stir well and heat over medium heat to about eighty degrees.
2. Pour the remaining milk to the mass, boil and, reducing heat to a minimum, soak at a low boil for five minutes.
3. Remove from heat, cool a little and strain hot through a sieve or a rare colander. Cool to twenty degrees.
4. Add vanilla powder, brandy and start to whip the cream, gradually introducing the softened butter.
5. When you get a uniform air mass, the cream is ready.
Butter “Glace” - 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.
Preparation:
1. Dobel pound eggs with sugar.
2. Place the dishes with the egg-sugar mixture in the water bath and start to beat. When the mass increases almost two and a half times, remove the bowl from the bath and quickly cool.
3. In continuous whipping, add butter in small pieces, add vanilla sugar or vanillin, pour in the wine and continue beating until ready.
Home-made butter cream for cake with condensed milk - “Toffee”
Ingredients:
• half-liter can of boiled “factory” condensed milk;
• 450 grams of butter, unsalted butter;
• vanilla sugar - a small bag (2 g).
Preparation:
1. In a whipping cream container, cut the slightly softened, melted butter into small pieces.
2. Add condensed milk, vanillin and whip cream.
“Creamy classics” - cream for cake at home
Ingredients:
• 370 ml of fat, 35%, cream;
• 300 grams of sweet butter;
• bag of vanilla powder.
Preparation:
1. Cut butter into small pieces and place in a bowl.
2. Pour in the cream and put to simmer. The mass must be well heated, not allowing to boil.
3. When all the oil has melted, remove the container from the heat and whip the creamy mass with a mixer at maximum speed. Beat until the creamy-oily mass becomes homogeneous and last for 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 harden.
5. Then add sugar and whip the cream again. Sugar can immediately fall asleep all, and you can pour it in portions, then the cream will beat faster.
6. Formed during whipping thick, rather lush hat, says about readiness.
“Creamy cottage cheese” cream for cake at home
Ingredients:
• 240 grams of fat homemade, or at least 18% of purchased cottage cheese;
• 250 ml of 22% cream;
• 80 ml of any fruit syrup;
• 2 tbsp. spoons of fresh lemon juice;
• butter, unsalted butter - 80 g;
• 100 grams of sugar, white.
Preparation:
1. Grind the cottage cheese through a fine sieve, add the syrup and beat well with a mixer.
2. Dissolve sugar in cream in a separate bowl, add soft, slightly thawed butter and whisk everything with a mixer into a fluffy hat. 3. Then gently add the curd-sugar mass into the whipped cream. Carefully, so that the cream is not very settled, mix everything with a spoon.
Custard Cake at Home
Ingredients:
• 300 ml of boiled water;
• 75 g or three full big spoons, white baking flour;
• 370 grams of sugar;
• 400 grams of natural butter;
• vanilla powder.
Preparation:
1. Pour the sugar in half a glass of water and boil it.
2. To dissolve the sugar completely, pour in the flour diluted in the remaining water, stir quickly and continue cooking.
3. When the mass thickens, place the pan in a larger container with cold water and cool to cool.
4. Then add butter, vanilla, softened with a fork and whisk together.
Custard for cake at home with 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.
Preparation:
1. Combine regular pasteurized milk with condensed milk, add eggs and stir everything thoroughly.
2. Enter the flour with a constant whipping whisk, making sure that this does not form lumps. If, however, this was not avoided, strain the mixture and stir well again.
3. Then put on a stove that is turned on for minimum heating. While constantly stirring the mixture, bring it to a thickening, but in no case allow boiling.
4. In a separate bowl, start beating the butter, cut into small pieces. When it softens well, add to it a scoop, a little about three spoons. Do not pour the next batch until it completely interferes with the oil added earlier.
Recipe sour cream for the cake at home
Ingredients:
• half a liter of oily (homemade) sour cream; • vanilla sugar;
• 300 grams of bulk sugar.
Preparation:
1. Using a mixer, whisk chilled sour cream to increase in volume.
2. Then, without ceasing to beat, pour all the sugar and whisk to dissolve its crystals and get enough lush and thick mass.
Homemade cake cream - cooking tips and helpful tips
• Do not whip the cream in an enamel pot. Since whipping enamel can break off, and its pieces fall into the cream.
• Beating any cream starts with a low intensity, further increasing the speed of beating.
• Protein cream whipped in aluminum can darken. To prepare such a cream, it is best to take a thick-walled glass or faience container.
• If it is bad to separate the yolks from the proteins, then whipping cream protein will not work. Fat may accidentally get into the dishes as well.
• If you keep fresh sour cream or cream in the fridge for a day, cream based on them will be much easier and faster to whip.
• If sour cream is badly whipped, fold it to a sieve, the bottom of which is lined with gauze. The excess liquid will come off, and the cream will quickly beat up.
• If you initially add half of one raw egg white to sour cream, it will beat up very quickly.
• The base for the custard is best brewed in a thick-walled pan, in which case it will not burn.
