Homemade cakes are always a double pleasure. You know exactly what is in the lineup, and you can adjust it to suit your preferences. You can also experiment endlessly with cake cream. Here are 20 proven recipes for starters!
1. Protein cream for cake
Such a cream is not suitable for impregnating cakes, but is just perfect for decorating on top.
You will need: 3 proteins, 200 g of sugar, 100 ml of water, a pinch of salt.
Preparation: Put the water and sugar on the stove, bring to a boil and cook a thick caramel syrup. Beat the whites and salt until firm peaks, and gently pour in the hot syrup in a thin stream, without turning off the mixer. Continue whisking the cream until it cools.
2. Custard for the cake
We share a classic recipe for custard for napoleon, honey cake and other cakes.
You will need: 500 ml milk, 2 eggs, 3 tbsp. flour, 100 g butter, 170 g sugar.
Preparation: Grind eggs with sugar and flour, slowly pour in milk and stir. Boil the cream over low heat, stirring occasionally, until thickened. Add butter to the hot mass and continue stirring until it dissolves. Leave the cream to cool under the film.
3. Cream for cake with cocoa
We recommend using dark cocoa because it is much richer in taste.
You will need: 250 ml milk, 15 g cocoa, 1.5 tbsp. sugar, 25 g butter, 1.5 tbsp. flour, vanillin, a pinch of salt.
Preparation: Mix all dry ingredients and add them to 150 ml of warm milk. Boil the mixture over low heat until smooth, and during this time mix the remaining milk with flour. Pour the flour mixture into a saucepan and cook on until the mixture thickens. Finally add softened butter and remove from heat.
4. Vanilla cake cream
It works best with a whole vanilla pod.
You will need: 1.5 cups milk, 100 g butter, 100 g sugar, 3.5 tbsp. semolina, 1.5 tsp. gelatin, lemon juice, 1 vanilla stick.
Preparation: Add sugar and a vanilla stick to the milk, place on the stove and bring to a boil. Take out the pod, add the semolina and boil the cream for 10 minutes, stirring occasionally. Mix gelatin with 3 tablespoons of water and leave until dissolved. Whisk the butter, add it to the milk, and add gelatin and a little lemon juice there to taste.
5. Cream for cake with sour cream
Thick sour cream is moderately sweet, moderately sour and very delicate.
You will need: 500 g of fat sour cream, 200 g of powdered sugar, vanillin or cocoa.
Preparation: Whisk the sour cream with a powdered sugar blender until it thickens. If the sour cream is not greasy enough, use a cream thickener. Add vanillin, cocoa, or other fillings as desired.
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6. Cream for yogurt cake
Yoghurt cream is very light and healthy.
You will need: 200 g yoghurt, 400 ml 30% cream, cream thickener, 100 g icing sugar.
Preparation: Whip the cream with a thickener and icing sugar mixer until firm. Gently mix the mixture with yogurt using a silicone spatula - and the cream is ready.
7. Strawberry cake cream
Gourmet berry cream with cream and mascarpone.
You will need: 200 g 35% cream, 200 g mascarpone, 4 tbsp. sugar, 120 g strawberries.
Preparation: Beat the strawberries in a blender until smooth. Whip the cream with a mixer with sugar until firm peaks. Add mascarpone to them, and then add strawberry puree. Whisk the cream lightly with a couple of mixer strokes each time.
8. Curd cream for the cake
The universal curd cream is suitable even for the most unusual cakes, such as carrot or pumpkin.
You will need: 400 g of cottage cheese, 100 g of condensed milk, 300 g of butter, 100 g of powdered sugar.
Preparation: Whip soft butter with powdered sugar until beautifully smooth. With an immersion blender, beat the cottage cheese with condensed milk so that no grains remain. Gently combine both masses and mix with a spatula.
nine.Coconut cake cream
Ideal for Rafaello cakes and desserts.
You will need: 70 g of coconut, 200 g of condensed milk, 100 g of butter, 100 g of white chocolate.
Preparation: Grind the chocolate and butter and melt them in a water bath. Add condensed milk there, and then - coconut flakes, and mix well. Leave the cream in the refrigerator overnight.
10. Coffee cream cake
We recommend using instant coffee because it gives a distinct flavor and aroma.
You will need: 150 g icing sugar, 50 g butter, 1 tbsp. cocoa, 1 tsp. instant coffee, 1.5 tbsp. boiling water.
Preparation: Whip soft butter with sifted icing sugar and cocoa. Dissolve the coffee in boiling water, stir well, add to the cream, and beat for a couple of minutes until smooth.
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11. Butter cream for the cake
This cream needs about 33-35% heavy cream.
You will need: 500 ml cream, 100 g icing sugar.
Preparation: Cool the cream to a temperature of about 3 degrees, and make sure that the bowl and whisk are also cold. Beat them with powdered sugar, gradually building up the speed until the cream doubles in volume.
12. Butter cream for cake
The very cream in which it is so convenient to add food coloring for decoration.
You will need: 300 g butter, 300 g icing sugar.
Preparation: The oil should warm up and melt a little, but there is no need to heat it. Whisk it with fine powdered sugar at high rpm until a lush white cream.
13. Chocolate cream cake
Experiment with different types of chocolate, fat content, and even vegetable cream.
You will need: 200 g of natural chocolate, 2 glasses of 25-30% cream.
Preparation: Bring the cream to a boil, add the chocolate pieces and stir. Put the container in the refrigerator, but stir the mixture every 10 minutes. When it is completely cool, beat it with a mixer, gradually increasing the speed.
14. Hazelnut cake cream
Any nuts are suitable, or even a mix of them. And also a pinch of zest will come in handy!
You will need: 200 g nuts, 2 tablespoons butter, 150 ml of milk, 2 tbsp. sugar, 2 tbsp. sour cream, 1 tbsp. flour.
Preparation: Grind the nuts in a blender or coffee grinder and fry them in a spoonful of oil until smooth. Add the sugar and milk and bring the cream to a boil. Add sour cream, flour and mix thoroughly. When the cream thickens, add the remaining oil and remove from heat.
15. Honey cake cream
If you add sugar, carefully control the sweetness.
You will need: 1 liter of heavy cream, 4 eggs, 200 g of honey, 1 tsp. salt, 2 tsp. vanilla sugar, 100 g flour.
Preparation: Beat eggs with flour and salt using a mixer. Heat the cream with honey, bring to a boil and with them from the heat. Gradually pour the hot cream into the egg mass while whisking. Put the cream on the stove again and boil for a couple of minutes after boiling, stirring occasionally.
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16. Caramel cake cream
Thick, aromatic and very beautiful.
You will need: 300 ml cream, 200 g sugar, 150 g butter.
Preparation: Pour the sugar into a saucepan and melt over medium heat, stirring occasionally. Pour hot cream into brown caramel and continue stirring. Boil the cream until smooth, until it thickens, and add a little salt if desired. Then strain, cool and mix with a separately whipped butter mixer.
17. Cream for cake with condensed milk
Condensed milk cream is always a win-win option for any dessert.
You will need: 200 g butter, 200 g condensed milk, 3 tbsp. liqueur, cocoa or vanillin.
Preparation: Beat the softened butter until smooth and add liqueur or spices to taste. Condensed milk is suitable raw or boiled - as you like. Whip it pretty with butter - and the cream is ready!
18. Banana cake cream
Banana itself creates a dense texture so no butter or heavy cream is needed.
You will need: 200 ml 20% sour cream, 1 banana, 3 tbsp. icing sugar.
Preparation: Whisk sour cream with powdered sugar for a couple of minutes until smooth. Puree the banana with a blender, combine the two and whisk again.
19. Lemon cake cream
There are a lot of recipes for lemon cream, but we have chosen the most interesting one.
You will need: 2 lemons, 100 g sugar, 20 g butter, 2 eggs.
Preparation: Whisk the eggs, sugar, zest and lemon juice. Pour the mixture into a saucepan, add the butter and cook for 3-5 minutes over low heat, stirring constantly.
20. Orange cream cake
Here's another original citrus cream recipe.
You will need: 4 oranges, 100 g sugar, 4 yolks, 20 g starch, 100 g butter.
Preparation: Remove the zest from 1 orange and squeeze the juice out of the rest. Mix everything together with sugar and leave for half an hour, then bring to a boil and remove from heat. Beat the yolks with starch until smooth, and pour a third of the juice into them. Stir quickly, add the remaining juice and mix again.
Boil the cream lightly to the desired thickness over low heat, and at the end, grind through a sieve and add butter. Stir again until smooth.