In this article, I have collected all your favorite cream recipes for biscuit cake... Let my piggy bank be here, which I will look into more than once if I forget something. I hope you find it useful too! Use it to your health!

1. Butter cream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. The cream is prepared by whipping butter with egg-milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Number of ingredients for 250 g of cream:

• Butter - 100 g
• Granulated sugar - 90 g
• Egg yolk - 1 pc
• Milk - 65 g
• Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To make it warm faster, it can be divided with a knife into pieces 1-2 cm long. The more surface of the oil is in contact with air, the faster it will become the desired temperature.

Prepare the syrup first. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In their own way outward appearance the syrup should resemble condensed milk.

Pour the prepared syrup into another dish, cover with plastic foil so that the top does not get windy, and cool.

Place the butter in a large bowl and whisk at high speed until fluffy. During the process, stop several times and use a silicone spatula to collect the cream that is smeared on the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapping on the edge of the bowl.

Charlotte cream is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of the whisk.

This cream is not as tasty as Charlotte, but the preparation is so simple that it will help out in difficult times. There are no eggs in it, which means it is perfectly stored.

• Butter with 82% fat content - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder - 15 g

Remove all food from the refrigerator beforehand to keep warm. Into soft butter add sifted icing sugar, vanilla sugar, cocoa powder and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk little by little, stirring thoroughly each time. V ready-made cream add cognac or liquor. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both biscuit cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients the mascarpone cream is very good.

• Cold heavy cream (33-36%) - 375 g
• Mascarpone - 360 g
• Granulated sugar - 75 g
• Vanilla extract - 1.5 tsp
• Fruit puree (raspberry, banana, strawberry, etc.) - 100 g

Chill the cream: place it in a bowl and put it in the freezer for 15 minutes, after which the cold cream will whisk much faster. Then combine the sugar, mascarpone, vanilla extract and beat on low speed, then turn to maximum. Achieve steady peaks.

At the end of cooking, add the fruit puree and gently stir into the cream with a spatula. Store in refrigerator until cake is assembled.
What to put in the sponge cake filling? I offer my ideas in a separate article.

4. Protein cream

Usually, nothing is sandwiched with such a cream, since it is very delicate, but for covering and finishing it is very suitable. To protein jewelry firmly kept their shape, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

• One egg white - 1 pc.
• Granulated sugar - 60 g
• Vanilla sugar - 1/2 sachet

Whisk the whites into a stiff foam, add the sugar and vanilla sugar, and beat again vigorously until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5 curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in custard dough rings.

• Cottage cheese - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (you need to grind it into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Whisk the butter with icing sugar and vanilla sugar until light, add condensed milk and beat again. Add cognac at the end of the process.

Rub the curd through a sieve so that it becomes airy. Combine with cream.

6. Cream "Sundae"

7. Custard sour cream for biscuit cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and is known to everyone. I'll tell you about a new way sour cream, in which flour, egg, sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Granulated sugar - 120 g
• Vanilla extract - 1 tsp
• Butter - 250 ml

Mix egg, sour cream, vanilla, sugar and flour, place on water bath and cook until thick, cool completely. Beat the butter at room temperature and, with constant stirring, add to the cooled cream.

The cream is excellent for sandwiching cakes, since it is quite "wet" and additional impregnation of biscuit with syrup is not required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in an interlayer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp

It is very simple to prepare the cream; no special skills are required. First whisk the butter (115 g) with the powdered sugar (100 g) on ​​high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and beaten well. Cream cheese on the contrary, it should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in varying proportions, and you can also add a little fruit puree for flavor and flavor.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so the amount is small.

The cream is prepared very simply: add chocolate, broken into small pieces, to the hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always cook delicious cream for the cake, as well as the filling for, and, of course, macarons.

10. Cream from condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional) Strong aromatic alcohol can be used

An important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a bit cooler than room temperature.

In contact with

Shebeko / Depositphotos.com

This cream tastes like an ice cream and is suitable for greasing the cakes.

Ingredients

• 1 egg;
• 200 g sugar;
• 40 g corn starch;
• 400 ml of milk;
• 100 g butter 82.5% fat;
• 200 g cream, 33% fat.

Preparation

Whisk the egg, sugar and starch. Bring the milk to a boil and pour it in a thin stream into egg mixture trying to achieve uniformity.

Place the saucepan with the resulting mixture over medium heat and, stirring constantly, cook until thickened. Add softened butter and smooth the mixture.

Transfer the mixture to a wide plate, cover with plastic wrap and cool. Then beat lightly with a mixer. Separately, bring the cream to a creamy consistency and combine with the brew mixture.

2. Curd-sour cream cake

Perfect for a layer of cake.

Ingredients

• 400 g sour cream with a fat content of 25-30%;
• 100-150 g sugar;
• vanilla sugar - to taste;
• 200 g of cottage cheese with a fat content of 9%.

Preparation

With a mixer, beat the sour cream with two types of sugar. It should completely dissolve. Punch the cottage cheese with a blender and mix it with sour cream until smooth. Put the cream in the refrigerator for half an hour.

3. Cream cheese cream for the cake

Great for decorating, leveling and sandwiching a cake.

Ingredients

• 400 g cream cheese;
• 100 g cream, 33% fat;
• 50 g icing sugar.

Preparation

Chill and cream in the refrigerator beforehand. Place the mixing bowl and mixer beaters in the freezer about half an hour before cooking.

Place all ingredients in a bowl. Bring with a mixer on low speed until smooth. Then speed up and whisk the cream into a thick, fluffy mass. As a rule, the whole process takes no more than 5 minutes.

4. Simple sour cream cake

Suitable for sandwiching cakes.

Ingredients

• 500 g sour cream, 15–20% fat;
• 150 g icing sugar.

Preparation

Place a sieve with cheesecloth in several layers on a small container. Put sour cream in a sieve, wrap with gauze on top and refrigerate for 4-6 hours.

During this time, excess moisture will drain. If sour cream is not prepared, then the cream will turn out to be very liquid.

Beat the sour cream with powdered sugar with a mixer until smooth.

Ideal cream for decorating and lubricating cakes.

Ingredients

• 180 g butter 82.5% fat;
• 120 g;
• a pinch of vanillin;
• 1 teaspoon of cognac is optional.

Preparation

Beat the softened butter with a mixer for 4-5 minutes. Add condensed milk and vanillin and beat again until smooth.

Pour cognac into the cream and stir. This is optional, but it will give special taste and aroma.

Suitable for leveling cake and greasing cake layers.

Ingredients

• 250 g of cottage cheese with a fat content of 9%;
• 70 g of condensed milk;
• 200 g butter 82.5% fat;
• 70 g icing sugar.

Preparation

Beat with a mixer at room temperature and condensed milk.

Pour the softened butter separately for 4-5 minutes. Then reduce the speed and gradually add the powder to it.

Add the curd mass in portions to the butter, stirring gently until smooth.

7. Sour cream cake cream

YouTube channel "TASTY EVERYTHING"

It is good to lubricate cake layers with such a cream.

Ingredients

• 1 egg;
• 100 g sugar;
• 1 tablespoon flour;
• 300 g sour cream 20% fat;

Preparation

Bring the egg and sugar until smooth with a mixer. Add flour and beat again. Combine the mass with sour cream and place in a water bath.

Stir constantly and cook for 5-6 minutes until thickened. Add 50 g butter. Bring the mixture to a homogeneous mixture and cool.

Use a mixer to beat the remaining softened butter until fluffy. Without stopping, gradually enter sour cream... Put the cream in the refrigerator for 1 hour.

8. Kefir cake custard

Good for layering cakes.

Ingredients

• 100-150 g sugar;
• vanilla sugar - to taste;
• 350 ml of kefir;
• 2 tablespoons flour;
• 200 g butter 82.5% fat.

Preparation

Whisk the egg and both sugar. Add kefir and flour and mix until smooth. Simmer over low heat until thickened, stirring continuously. Then cool it down.

Beat the softened butter with a mixer. Without stopping, gradually add kefir mass.

YouTube channel Yuliya Small

It is good to lubricate the cakes with such a cream.

Ingredients

• 15-20 g of gelatin;
• 90 g of water;
• 200 g cream, 33% fat;
• 500 g of any fruit;
• 3-4 tablespoons of powdered sugar.

Preparation

Soak gelatin in cold water and let it swell. If the yogurt is thick, use 15 g of gelatin. If drinking, it is better to use 20 g. Then melt the gelatin in a water bath and cool to room temperature.

Whip the cream with a mixer until a thick, creamy consistency. Separately pour the yogurt with the icing sugar and, without stopping, pour in the gelatin in a thin stream.

Add cream and stir gently until smooth. Put the ready-made cream in the refrigerator for 30-40 minutes so that it thickens a little.

10. Protein cake cream

Patterns made from this cream will keep their shape well.

Ingredients

• 3 egg whites;
• 150 g sugar;
• 2 pinches of citric acid;
• a pinch of vanillin.

Preparation

Use a mixer to beat the whites until soft peaks. Place the bowl of egg whites over a saucepan of lightly boiling water.

Add sugar citric acid and vanillin and beat on medium speed for 10-12 minutes until thickened. Remove from the bath and punch for another 3-5 minutes.

This cream can be used to lubricate cakes and decorate baked goods.

Ingredients

• 100 ml of milk;
• a pinch of vanillin;
• 200 g icing sugar.

Preparation

Boil and cool to room temperature. Mix it with vanilla.

Use a mixer to break through the butter and, without stopping, add the powdered sugar. Pour in the cooled milk, gradually increasing the whipping speed.

YouTube channel "Cooking with Irina Khlebnikova"

Suitable for cake sanding.

Ingredients

• 1 large lemon;
• 500 ml of milk;
• 75 g semolina;
• 120 g sugar;
• 200 g butter 82.5% fat.

Preparation

Pour boiling water over the lemon and set aside while you prepare the other ingredients. Pour semolina into a saucepan with cold milk and make the mixture homogeneous. Stir constantly and cook until thickened over low heat.

Transfer to another container. Dry the scalded lemon and grate the zest on a fine grater. Remove the skin, remove white layers, film and bones. Use a blender to beat the citrus pulp and sugar.

Use a blender to combine porridge with lemon and zest. Beat the softened butter with a mixer. Without stopping, add semolina mass to it in portions and bring to homogeneity.

YouTube channel Mariko

It is suitable for cake interlayer and coating.

Ingredients

• 250 g cream, 33% fat;
• 30 g coconut flakes;
• 100 g of white chocolate.

Preparation

In a saucepan, combine the cream with. Heat over medium heat, not boiling. Dissolve the chocolate in the mass. Due to the shavings, the cream will not be completely homogeneous.

In another container, put the mixture in the refrigerator for 6-8 hours. During this time, the cream will thicken. Beat the mixture with a mixer until fluffy.

YouTube channel Cassandre Ursu

Cream of chocolate and cream is ideal for flattening the cake.

Ingredients

• 200 g of black or 300 g of milk, or 400 g of white chocolate;
• 200 ml of cream with a fat content of 30–33%.

Preparation

Chop the chocolate with a knife. Pour the cream into a saucepan and bring to a boil, stirring occasionally. Remove from heat and dissolve chocolate in cream.

Cover the surface of the cream with plastic wrap and refrigerate overnight. Leave the mixture at room temperature for three hours before greasing the cake.

15. Chocolate cake custard

Suitable for anointing and decorating a cake.

Ingredients

• 7 egg yolks;
• 45 g corn starch;
• 140 g sugar;
• 500 ml of milk;
• 200 g of dark chocolate;
• 250 g butter 82.5% fat;
• vanilla extract to taste.

Preparation

Using a mixer, beat the yolks, starch and sugar into a thick white mass. Boil the milk in a saucepan, stirring occasionally to prevent it from burning.

Using a whisk, pour half the milk into the eggs in a thin stream. Then, using a whisk in the same way, pour the resulting mixture into the pan with the remaining milk.

While stirring continuously, bring the cream to thicken over low heat. When bubbles appear on the surface, boil the mass for another 1 minute and remove from heat.

Dissolve the pieces in the brew mixture and cool, covering the surface with a film. Beat the softened butter and vanilla with a mixer. Without stopping, gradually add the chocolate mass to the butter.

Cake cream... Cake Cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for impregnating cakes. These creams boast different textures and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most delicate is butter cream Is an ideal filling for a variety of cakes. And as an interlayer, such a cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained during the brewing of certain ingredients. The protein cream, which is whipped with sugar proteins, will be an excellent filling for any sweet pastries, in addition, such a cream has proven itself well in the creation of various decorative elements. But for a layer of cakes, it will not work - this is prevented by its too lush and airy texture.

Butter cream is considered the most popular cake cream. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures that appear on them are made of butter cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. Good cream should always be fairly thick, homogeneous and sweet. And so that it turns out exactly like this, it does not hurt to know some culinary tricks.

Sugar when making creams for cakes can be replaced with powdered sugar - it is added to creams to give them more exquisite taste... But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.

The ideal butter for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying down at room temperature. Neither preheat, let alone melt it before whipping is unacceptable!

If the cream is prepared on the basis of cream, then their fat content should be at least 33% - if it is lower, then the cream simply will not whip into a lush foam. And the cocoa powder used to make the cream should always be sugar-free, in addition, it is recommended to sift it for the best result.

The rapid pace of life forces housewives to buy ready-made sweets. But a self-made cake cannot replace even the most delicious one purchased in a store. After all, it is baked by the hands of a loved one with love.

It is biscuit cakes that are very popular with those with a sweet tooth. And some people think that the most important step is the preparation of the cake. But without the right cream, the sweetness won't come. unforgettable taste, which will remain in the memory for a long time.

For example, one cream will completely saturate the cakes, while the other will make it dry. Therefore, its choice and preparation should be given no less attention than the cakes.

Delicious cream for biscuit cakes

Undoubtedly, in order for the cakes to soak, the cream must be delicate and light. According to many housewives, it is custard that is perfect for these purposes. However, its texture is very light, so it is not suitable for cake decorating. Despite this, many people with a sweet tooth associate this very taste with biscuit cake.

Use a non-stick pot in the process. Mix milk, flour and sugar in it. And already at this stage, add vanilla sugar. Beat everything with a mixer until smooth. There should be no lumps. This will take approximately one minute.

Place the pan on little fire... It should cook for 5 minutes, until it begins to thicken. So that there are no lumps during the cooking process, you can periodically beat the mixture with a mixer. Leave the mixture to cool after 5 minutes.

Already in a warm cream, put butter and beat again until homogeneous mass... Start smearing the cakes only when it has completely cooled down.

Butter cream

Butter sponge cake cream will accentuate the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this particular recipe is the most popular. For its preparation, use a simple oil without flavoring. Products for a popular recipe:

1. Butter - 350 grams;
2. Vanilla sugar. One sachet is enough;
3. Condensed milk - one can (not boiled);

Cooking time - up to 20 minutes. Caloric content - 520.72 kcal per 100 grams.

Beat butter with a mixer until fluffy. Beat better at medium speed. Then add vanilla sugar and mix thoroughly. Now begin to beat the butter at the same speed, while pouring the condensed milk in a thin stream. Then beat for a few more minutes until the cream is smooth.

In addition to this recipe, there is another one, popularly called it classic recipe butter cream. It is also easy to prepare and does not take much time. It includes:

1. Powdered sugar - 1/3 cup;
2. Chicken yolks - 2 pieces;
3. Butter - 200 grams;
4. Rum or cognac. A few drops are added as desired.

Cooking time - up to 15 minutes. Caloric content - 559.90 kcal per 100 grams.

In a deep bowl, mix the butter and icing sugar well. Whisk the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of what kind of butter cream you decide to prepare, take the oil out of the refrigerator for a while before that. It should be soft.

Curd cream

It should be noted that such a cream is especially suitable for those who are sensitive to their figure. Not only is it very easy to prepare, it's also low in calories. Therefore, in addition to being very tasty, it is also healthy. It contains organic acids, phosphorus, calcium, iodine and B vitamins.

1. Cream - 250 ml, preferably 30%;
2. Cottage cheese - 500 grams;
3. Powdered sugar - 200 grams.

Cooking time - up to 15 minutes. Caloric content - 182.50 per 100 grams.

In a deep bowl or in a blender, combine the cottage cheese and powder. After that, beat the cream separately until a fluffy mass is formed and add to the curd. Mix everything gently until smooth.
Such curd cream used both for lubrication and for decorating your favorite biscuit cake.

Boiled condensed milk cream

The peculiarity of such a cream is that it cannot be spoiled, just like from sour cream. It is he who conquers the hearts of many sweet tooth. It should contain such products.

1. Condensed milk, must be boiled - one can;
2. Butter - one pack;
3. In accordance with personal preferences, you can add 100 ml of uncooked condensed milk;
4. Again add cognac and / or vanillin as desired.

Cooking time - 10 minutes. Caloric content - 445.09 kcal per 100 grams.

Before starting the process, you need to make sure that the temperature of the condensed milk and oil is approximately the same. Therefore, keep them in the room for a while.

Stir the oil in a deep bowl with a spoon and boiled condensed milk... Then beat with a mixer until smooth. If you decide to add ordinary condensed milk, then add and beat the mixture well again with a mixer. When completely whipped, add cognac (a couple of drops) and vanillin to taste. Beat well afterwards.

Sour cream

Sour cream, as well as curd, is considered the least high-calorie. But besides that, it is very easy to prepare it.

1. Sugar - 200 grams;
2. Sour cream - 500 ml;
3. Thickener - one package;
4. Vanillin to taste.

Cooking time - up to 10 minutes without steeping. Caloric content - 280 kcal per 100 grams.

In a deep bowl, stir the sour cream and sugar with a regular whisk or fork.

Vanillin and thickener should only be added when the consistency is uniform. Then beat with a mixer until thickened. The mass must be dense. Let it brew in the refrigerator. Better to leave it for a few hours. Then you can grease and decorate the cake.

In some cases, you do not need to add a thickener. For example, if you are using already thick sour cream.

Chocolate cream recipe

Many hostesses claim that it is this chocolate taste that is simply created for biscuit cakes. But at the same time, it is quite high in calories. Prepare the following products for the cream.

1. Granulated sugar - three tablespoons;
2. Add cocoa powder - two tablespoons;
3. Butter. One tablespoon will suffice;
4. Cow's milk - 500 ml. Better to take fatty;
5. Starch - three tablespoons and vanilla sugar.

Cooking time - up to 20 minutes. Caloric content - 189 kcal per 100 grams.

Use a saucepan with non-stick coating... Mix well 250 ml of milk, butter in it, add cocoa and sugar in the process. Put it to warm on a small fire. When the mixture boils, cook for exactly three minutes. Stir constantly during cooking. Turn off the heat after three minutes.

While the mixture is cooling, mix the starch with the rest of the milk so that there are no lumps left. Try to do this as quickly as possible so that the mixture does not cool down. Pour milk into hot cream, add vanilla sugar right after.

Now put everything on a low heat again, and when the cream comes to a boil, cook for two minutes. During this time, the cream will thicken, so stir it well at all times. After two minutes, remove from heat and let cool slightly.

• when preparing buttercream, pay particular attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
• curd cream has a special secret. If you don't forget about it, then such a cake will be a real gift for your family. Products must be fresh and uniform;
• you can make the chocolate cream richer. Grate the chocolate and sprinkle over each crust. Only then lubricate with cream;
• don't forget about fruits or berries. They will serve not only as decoration, but also as a natural and healthy flavoring additive. They can be added with each of these creams. Even if you are constantly preparing the same cream. Use different berries and fruits regularly. It will seem every time original, new and unique;
• food coloring can also delight you and your loved ones. Add them while cooking and decorate the cake with different colors. For example, if the jewelry is in the shape of roses, add red food coloring to the cream;

And remember that no matter what cream for biscuit cakes you prepare, you can always give it an interesting taste by adding a few drops of essence to it.

Delicate and airy biscuit cakes soaked in cream can simply melt in your mouth. Although there are many options for making biscuit cakes, their technology has undergone few changes during its existence.

But new recipes for biscuit interlayers appear more and more often. Now for the cream when preparing a biscuit cake, they use not only sour cream and butter with condensed milk, but also cottage cheese, yogurt, mascarpone cheese.

Delicious cream for biscuit cakes made from sour cream

Sour cream perfectly complements biscuit cakes. If it is cooked correctly, then the mass turns out to be airy, thick and pleasant to the taste.

In order for everything to work out the first time, you need to choose a very fatty sour cream (from 30% and above) without excess acid, bitterness or foreign tastes.

If the sour cream is not thick enough, it can be thickened (with starch, gelatin or a special thickening powder) or the excess liquid (whey) can be drained through 3-4 layers of gauze.

For the most plain cream based on sour cream, the following ingredients are required:

• 260 ml of fat sour cream;
• 220 g caster sugar;
• 20 g vanilla sugar or 3 g vanilla powder;
• 10 g of thickener (if sour cream is rare).

The process of preparing the cream will consist of the time required for cooling food and tools in the refrigerator (from 30 minutes), the time for active actions (whipping the mass) - 10-15 minutes. It will take 4-6 hours to saturate the cake with this cream.

The calorie content of sour cream impregnation for biscuit is 339.2 kcal / 100 g.

Cooking instructions:

Condensed milk butter cream for a cake made from ready-made biscuit cakes

This impregnation is used quite often by many housewives to smear ready-made biscuit cakes. This popularity is due to the fact that only two products are used in the cooking process, and, unlike sour cream, failures are practically excluded.

Butter cream with condensed milk is suitable not only for impregnating and leveling cakes, but also for decorating them.

List of products used:

• 200 g of condensed milk with sugar;
• 200 g of high-quality butter from 72%;
• 3 g vanilla powder or a few drops of vanilla essence;
• 15-20 ml of cognac or liqueur optional.

You can prepare such an impregnation for ready-made biscuit cakes in 15-20 minutes of active work of a mixer or food processor.

The calorie content of 100 g of the finished confectionery product will be 480.4 kcal.

The order of the cooking processes:

1. Unlike the previous recipe, this requires the oil to be very soft, so you need to get it out of the refrigerator in advance. For faster achievement of the required condition, it can be cut into small pieces;
2. Beat soft butter with a mixer at low or medium speed until a fluffy and airy mass is obtained;
3. Then add condensed milk in small portions (one - two tablespoons), continuing to beat with a mixer or food processor;
4. At the end of the whisk, you can add cognac or liqueur, as well as vanillin to add flavor.

Cream for ready-made biscuit cakes with mascarpone and cocoa

Delicate pasty mascarpone cheese with creamy taste came to us from distant Italy and became the basis for many desserts and sweet treats. Since the cheese itself already has a consistency close to cream, it will not be at all difficult to create a delicate layer from it for ready-made biscuit cakes in your own kitchen.

The main thing is to clearly follow the instructions for cooking.

Products for the mascarpone and cocoa interlayer:

• 500 g mascarpone cheese;
• 400 ml heavy cream (30% or more);
• 200 g icing sugar;
• 130 g cocoa powder;
• 70 ml of fruit liqueur;
• 3 g vanilla powder.

This pasty cheese cream will not take longer than 20 minutes to make.

The calorie content of such a layer between ready-made cakes will be 352.2 kcal per 100 g.

Progress:

1. In a deep bowl, mix the mascarpone and half of the powdered sugar, stirring the mass with a tablespoon, then add cocoa powder here and pour in the fruit liqueur, mix everything diligently again without involving serious kitchen equipment;
2. In another chilled vessel, whisk the ice cream with the rest of the icing sugar and vanilla powder with a mixer using cold whisks into an airy, fluffy mass;
3. Now beat the cheese mass with a mixer and add whipped cream a few tablespoons to make a light fluffy creamy mass. Cocoa can be excluded from the list of ingredients if you do not plan to make a chocolate cake.

Boiled condensed milk cream for biscuit cakes

Boiled condensed milk "toffee" is used to prepare a variety of creams that serve as filling for eclairs and profiteroles, ideally complement honey, sand, puff and biscuit cakes. Often roasted nuts, drunk prunes, a little brandy and other additions are added to the layer of boiled condensed milk.

Cream based on toffee and sour cream goes well with biscuit cakes, for its preparation it is necessary to take products in the following proportions:

• 300 g of boiled condensed milk;
• 300 g fat sour cream;
• 15 ml of brandy;
• 1 drop of vanilla essence.

After 10-15 minutes of operation of the mixer, it will be possible to start re-layering the biscuit cakes.

For 100 g of such a layer, there will be an average of 301.7 kcal.

Algorithm of actions:

1. Beat sour cream with a mixer at maximum speed, but not longer than 3-4 minutes;
2. Then add boiled condensed milk in small portions with a tablespoon and continue whisking;
3. The last to add to the mass is cognac and vanilla. After the end of whipping, you can add nuts, prunes and other additions.

Recipe for curd cream with berries for biscuit cakes

The curd layer with berries between the biscuit cakes will be appreciated by those who do not like fatty foods and watch their figure. The whipped cream will add lightness and tenderness to the dessert.

To prepare curd cream with berries, you need the following products:

• 250 g soft cottage cheese;
• 300 ml of cream with a fat content of at least 33%;
• 100 g icing sugar;
• 10 g gelatin;
• 50 ml of milk;
• 200-300 g of berries (strawberries, wild strawberries, blueberries, blackberries, raspberries or others).

This cream will take longer to cook than previous options, as it takes time for the gelatin to swell and dissolve, and the finished cake will need to be given some time for the cream to harden. The total cooking time for the curd layer is 40-50 minutes.

The calorie content of the finished cream mass will be 194.1 kcal / 100 g.

Cooking method:

1. Powder or granules of gelatin must be poured with warm milk and left to swell for the time indicated on the package (from 5 minutes to half an hour). Melt the swollen gelatinous mass in a steam bath until the granules or powder are completely dissolved. Then remove from heat and cool slightly;
2. Mix half of the total amount of powdered sugar with cottage cheese and rub the mass through a fine sieve or interrupt with a blender;
3. Then add a little cooled gelatin to the curd and carefully mix the mass with a spoon;
4. In a cold bowl, whisk the cold cream into a fluffy frothy mass with chilled beaters of a mixer;
5. Spoon the whipped cream and stir (also with a spoon) with curd mass... The mixer at this stage is capable of spoiling the consistency of the cream, since there is a risk of over-whipping the cream;
6. When the cream and curd are combined, you can add the berries directly to the cream, or put them on the cake, and then pour the curd-cream mass.

Light yoghurt cream with banana for sponge cake

This cream is already quite light, so you should not use low-fat yogurt and cottage cheese for its preparation. They will not be able to give the required consistency to the creamy mass, and if you want to further reduce the calorie content, it is better to reduce the amount of sugar.

For a yogurt-based cream with a banana, you need to take:

• 400 g yogurt;
• 500 g of cottage cheese;
• 100 g vanilla sugar;
• 25 g butter;
• 100 ml of milk;
• 30 g gelatin;
• 400-500 g of bananas.

This yoghurt-banana biscuit layer will take over 50 minutes to cook.

Bananas and creamy yoghurt mass will add 158.1 kilocalories to the biscuit cakes for every 100 grams of the finished product.

Cooking method:

When choosing a thickener for cream based on sour cream, remember that special powder and corn or potato starch absolutely will not affect the taste of the finished product, but gelatin is able to change it. Therefore, it will not be superfluous to add a little more vanillin or confectionery essence to give a pleasant taste.

Although buttercream with condensed milk is considered easy to prepare, failures can occur here.

With prolonged beating, the mass is capable of exfoliating with the release of buttermilk. To remedy the situation, you need to warm up the mass a little on a steam bath and beat again.

So that when making mascarpone cream, all the ingredients do not stick together in one large lump, the products are introduced one by one, after the previous one is well stirred, and their temperature should be the same.

Boiled condensed milk cream often turns out to be very thick and it can be very difficult to beat it even with a mixer, so you can try to interrupt the toffee first with a few tablespoons of milk, so that later it will be easier to work with it.

If the curd cream turns out to be liquid, then it is better to collect the cake in a split form, lined with cling film, and after the cream hardens in the cold, remove the mold and film from the smeared biscuit cakes.

To add splendor yoghurt cream, you can do with powdered sugar in the same way as with flour when baking biscuits, sow it several times.

Instead of gelatin, agar-agar can be used to thicken the mass. It will need two to three times less.

Any cream should not be prepared in advance (especially those containing fresh food), since after connection different products together the shelf life is significantly reduced.

The recipe for a delicious sponge cake with cream is in the next video.