Cake Cream: Step-by-step recipes for homemade desserts. Cooking sweet and air creams for cakes with step-by-step recipes

Cake Cream: Step-by-step recipes for homemade desserts. Cooking sweet and air creams for cakes with step-by-step recipes

A cake without a cream is just a pathetic parody. That filling meets the taste and appearance. It is very important that it is sweet, airy, thick and pleasantly smelled. Here are collected step-by-step recipes of the best cake creams that are simple and easy to prepare. They definitely will not flow and will certainly delight you with great taste.

Cake Cream - General Cooking Principles

All creams for cakes are prepared on a milk basis. Most often used cream, sour cream, condensed milk. Custards are very tasty and inexpensive, they can be cooked immediately on whole milk or on diluted condensed milk, eggs, flour or starch are added. If you want to cook a chic cream, then use mascarpone cheese, below there is a step by step recipe.

What else is present in creams:

• cocoa or chocolate;

• sugar or powder;

• vanilla and other flavors;

• butter.

The ingredients for the cream are usually whipped, it is convenient to use a mixer. Sometimes the mass is brewed, you may need a saucepan, stove. There are simple recipes in which products are simply mixed. But it is better still to whip cream, cream and butter. In this case, the filling will not work sugary, the cream will come out more due to the increase in volume, the mass will be thicker.

Custard Cake: A Step-by-Step Recipe for Milk

A classic step by step recipe for custard cake. Vanilla sugar is added to the flavor, but you can also pour regular vanillin or pour in a few drops of the essence. Custards for cakes are different from those that fill the cakes, they should be thick, lush.


• 500 g of milk;

• 160 g of granulated sugar;

• 3 tbsp. l flour;

• 2 yolks;

• 1 tbsp. l vanilla sugar;

• 220 g butter.


1. For the preparation of the cream will need a saucepan in which the milk does not burn. You can use a small cauldron. 2. Sift the flour, you can use a small strainer. It is impossible to miss this moment so that lumps do not appear in the cream.

3. Add sugar to the flour, stir the dry ingredients.

4. Separate the yolks from the whites, transfer them to the pan and stir with a whisk.

5. Add a glass of milk to the yolks, shake it all together until a light skim.

6. Pour flour with sugar in a saucepan, stir the mixture with a whisk until smooth.

7. Pour the remaining milk.

8. Put the custard on the stove. According to the rules, it is prepared in a water bath. You can just cook on the hob, but in this case they don’t leave it for a minute, you need to follow the process so that nothing burns.

9. Stir the mass from the bottom up, rises thickening cream. The fire is big not doing.

10. As soon as bubbles appear on the surface, and the cream becomes thicker, will resemble jelly, remove it from the fire.

11. Leave to cool. If it was needed for cakes, then you can immediately add butter, dissolve in the hot mass, cool. But for the cake it is better not to do it. If time is short, then to speed up cooling, you can put the saucepan in a basin or in a bath of cold water, stirring occasionally.

12. Cut butter into slices, leave in a warm place for an hour. It can not be heated or melted, the product should just be well softened.

13. Put the butter in a convenient bowl for whipping. Immerse the mixer, turn it on at high speed and beat the butter until white and fluffy foam.

14. As soon as the butter began to resemble a cream, add a milk mixture to it in a spoon and add vanillin. All this time, continue to beat. If we connect everything at once, then grains and lumps can appear, so we are not in a hurry.

15. Ready cream clean in the fridge. Let stand a little and get stronger. Use for lubricating any biscuit, flaky, sandy cakes.

Cream Sundae: Step by Step Recipe

Cream is used in this step-by-step recipe for cake cream. But there are variants of ice cream on sour cream, it is also very tasty with it, there is a slight sourness. Cream need to take 33%, which are designed for whipping. Ingredients

• 250 ml of cream;

• 250 ml of milk;

• 100 g of oil;

• 2 tbsp. l corn starch;

• 150 g of sugar;

• 4 yolks;

• vanillin.


1. The cream is prepared on the scald, it is desirable to make it in advance so that the mass has cooled to room temperature. You need to start with her. Separate the yolks, proteins are not useful. Put the yolks in the saucepan.

2. Mix corn starch and granulated sugar. In general, you can use potato starch, but from corn is preferable.

3. Pour the sugar mixture to the yolks and beat with a mixer for two minutes. Most of the grains dissolve, the mass will look like a cream.

4. Add milk, beat for a few more seconds and set the mixture on the stove. Cook on low heat until it thickens and looks like semolina. Remove and cool.

5. Soften butter at room temperature. Beat a few seconds and gradually combine with custard.

6. Pour the greasy cream into a dry and clean bowl, immerse the mixer and beat to a dense foam.

7. Carefully add cream to cooked custard.

8. For the flavor add vanilla. Sometimes lemon zest is put in the ice cream, but it is important to grind it before it. Ideally used dried peel, ground into powder.

9. Cream “Ice Cream” is ready! Do not store it for a long time in the refrigerator, it is better to use immediately, while the mass is fresh and fragrant.

Chocolate Cream Cake: Step-by-step recipe

Option of delicious chocolate cream for the cake. In this step-by-step recipe, it is prepared on cream. We take a fat and thick product so that the future dessert does not float.


• 480 g sour cream;

• 250 g Sakh. powder;

• 2 tbsp. l cocoa;

• 50 g of oil;

• 150 g dark chocolate;

• 1 g vanilla.


1. Open the chocolate, break into pieces, fold into a bowl.

2. Add butter, cut into pieces. If the product is softened, then put just like that.

3. We set to melt. The ideal option is to use a water bath. To do this, one pot is placed on the other, filled with liquid. When heated, heat and steam slowly melt the product. Chocolate turns out smooth, brilliant, does not roll up and does not burn. 4. You can melt immediately on the stove. But the fire must be done minimally and constantly interfere.

5. As an option - use the microwave. To do this, the products are placed in a suitable dish and heated, every 10-15 seconds, the chocolate must be stirred.

6. In any case, the main thing is not to overheat the product. As soon as it becomes homogeneous, you need to stop heating.

7. Mix the powdered sugar and cocoa powder, sift into a bowl.

8. Combine the sweet mixture with sour cream, beat with a mixer for a minute. We do this carefully, so as not to turn into oil.

9. Add a little vanilla in chocolate cream, which will improve the flavor. You can take the essence with the aroma of vanilla or chocolate. Deep flavor is obtained by adding coffee. It is necessary to dilute a small amount of hot water to a slurry, cool and connect.

10. At the very end, enter the melted chocolate, whip and ready! This cream is good because after cooling it becomes thicker, it does not flow down from the cake, you can apply thick layers.

Amazing cream for the cake: a step-by-step recipe with mascarpone

Mascarpone cream cheese is used in this step-by-step cream cake recipe. The mass is quite thick, it is great not only for decoration, but also for leveling the surface.


• 220 ml of heavy cream;

• 1 pinch of vanilla;

• 120 g butter;

• 0.45 kg Mascarpone;

• 160 g of powdered sugar.


1. Butter should be softened very well, but do not allow it to melt.

2. Combine butter and cream cheese, stir and add half the icing sugar. We continue to stir until the mass becomes homogeneous.

3. Add vanilla to the cheese mass.

4. We measure off the cream, pour into an empty bowl.

5. Beat cream with a mixer until they start to turn into foam.

6. Add the remaining icing sugar. We continue to beat until beautiful patterns start to move away from the mixer beaters.

7. Add cream to the first mascarpone cream, gently stir or whisk with a mixer, but only at the lowest speed. 8. Cream is ready! If it is used to lubricate the cake layers. Then you can collect the cake immediately.

9. If mascarpone cream is intended for smoothing the cake, then it can be slightly cooled. It is better to level the surface in two stages. First, grease the cake from all sides and cool, all the crumbs are sealed. Then apply a finishing coat and level with a spatula, a large knife.

10. The same cream can be prepared in a chocolate version. 100 g of dark chocolate, melted with 40 g of butter, are added, the amount of sugar can be reduced.

Cake Cream - Tips and Tricks

• You can not combine butter with the other components immediately, there is a risk of lumps. It is important to add sour cream, condensed milk or custard gradually, whipping each time until smooth.

• All ingredients of the cream must have the same temperature. Otherwise, there is a risk of mass separation, water may drift, or grains will appear.

• Flour, cocoa, starch are always sieved before being added to creams. It will be difficult to disperse the lumps in the thick mass, it is better to get rid of them immediately.

• If the cream turns out to be liquid, then it can be thickened. To do this, in the prepared mass add a special powder, gum or diluted and melted gelatin. Perfectly thickens the melted chocolate mass.

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