Protein cream for cake
Photo: eda-land.ru
This cream is not suitable for soaking cakes, but is simply ideal for decoration on top.
You will need:
3 egg whites, 200 g sugar, 100 ml water, a pinch of salt.
Preparation:
Place water and sugar on the stove, bring to a boil and cook thick caramel syrup. Beat the whites with salt until stiff peaks form, and carefully pour in the hot syrup in a thin stream without turning off the mixer. Continue beating the cream until it cools.
Custard for cake
Photo: zen.yandex.ua
We are sharing 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 the eggs with sugar and flour, slowly pour in the milk and mix. Cook the cream over low heat, stirring, until thickened. Add butter to the hot mixture and continue stirring until it dissolves. Leave the cream to cool under the film.
Coffee cream recipes
Method No. 1
This recipe is perfect for making chocolate sponge cake. The cream comes out delicate and very airy.
- cream – 500 ml;
- milk – 1.5 l;
- brewed strong coffee (cold) – 120 ml. To prepare this cream, we recommend buying the following brands of coffee: Julius Main or Lavatsa.
- eggs – 2 pcs.;
- corn starch – 70 g;
- egg yolks – 5 pcs.;
- sugar – 240 g.
Preparation:
Pour the milk and cream into a saucepan, mix everything, put on low heat, stirring. Bring this mixture to a boil. Beat the egg yolks with sugar and eggs not very expressively. You need to get a foamy mass. It must be mixed with corn starch. Pour the warm milk-creamy liquid into the egg mixture, stirring vigorously.
Pour in the coffee and stir to obtain a homogeneous consistency. Place the resulting mixture over low heat and simmer until thickened, without bringing to a boil. After cooling the finished cream, you can grease the cakes.
Method number 2
A wonderful combination of ingredients. It's very easy to prepare. This cream is wonderful for cakes.
- strong coffee – 250 ml;
- egg yolks – 3 pcs.;
- sugar – 180 g;
- low-fat cream – 350 ml;
- gelatin – 15 g.
Soak the gelatin powder in 100 ml of cold water and leave for a few minutes. Mix chicken yolks with sugar. Then place in a water bath until the sugar is completely dissolved. Add coffee and gelatin to this mixture.
Heat until smooth and then cool. Mix whipped cream with coffee preparation. All! The delicious cream is ready to pour over the cakes. Place the finished dish in the refrigerator for 2–4 hours to completely harden.
Method number 3
For this preparation you need to take the following ingredients:
- sugar – 45–50 g;
- milk – 50 ml;
- chicken egg – 1 pc.;
- margarine or butter – 150–230 g;
- a bag of vanilla sugar;
- coffee – 25 g.
Instead of coffee, you can take cocoa powder. To make this aromatic cream, you need to boil milk along with sugar. Pour this mixture in a thin stream into the beaten egg in a blender. Beat until cooled, gradually adding butter or margarine. Add black coffee to the cold mixture.
Cake cream with cocoa
Photo: zen.yandex.ru
We recommend taking dark cocoa, because it has a much richer 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 the dry ingredients and add them to 150 ml of warm milk. Cook the mixture over low heat until smooth, and during this time mix the remaining milk with flour. Pour the flour mixture into the pan and cook further until the mixture thickens. Finally add softened butter and remove from heat.
Ah l'amour, l'amour…
By the way, any of these creams is an ideal solution for a person who decides to please his other half by bringing a cup to bed.
So take note, prepare your ingredients the night before, and cook with pleasure! And for a more romantic moment, choose this “recipe” for serving: an elegant tray, a small flower (can be in a vase), and, of course, a chocolate bar or a cake... Well, a man’s romantic morning can be started even simpler, with real men’s food - for example, with cutlets or chops. Well, finish with a cup of coffee - after all, even the most courageous men at heart have a terrible sweet tooth!
If you liked our recipe, share it with your friends on social media. networks. Bon appetit!
Vanilla cream for cake
Photo: chefmarket.ru
It works best with a whole vanilla pod.
You will need:
1.5 glasses of 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 semolina and cook the cream for 10 minutes, stirring. Mix gelatin with 3 tablespoons of water and leave until dissolved. Beat the butter, add it to the milk, and add gelatin and a little lemon juice to taste.
Cream for cake with sour cream
Photo: zen.yandex.ru
Thick sour cream is moderately sweet, moderately sour and very tender.
You will need:
500 g of fat sour cream, 200 g of powdered sugar, vanillin or cocoa.
Preparation:
Beat the sour cream with the powdered sugar in a blender until it thickens. If the sour cream is not fatty enough, use a cream thickener. If desired, add vanillin, cocoa or other fillers.
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Yogurt cake cream
Photo: pixabay.com
Yogurt cream is very light and healthy.
You will need:
200 g of yoghurt, 400 ml of 30% cream, cream thickener, 100 g of powdered sugar.
Preparation:
Beat the cream with a mixer with thickener and powdered sugar until thick. Carefully mix the mixture with yogurt using a silicone spatula - and the cream is ready.
Strawberry cream for cake
Photo: lookimadethat.com
Exquisite berry cream with cream and mascarpone.
You will need:
200 g 35% cream, 200 g mascarpone, 4 tbsp.
sugar, 120 g strawberries. Preparation:
Blend strawberries in a blender until smooth. Using a mixer, beat the cream with sugar until stiff peaks form. Add mascarpone to them, and then strawberry puree. Each time, lightly beat the cream with a couple of movements of the mixer.
Cream with boiled condensed milk
Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.
Grocery list:
- heavy cream 33-36%, cold - 250 gr. ( order )
- butter, softened - 100 gr.
- boiled condensed milk - 250 gr.
Make the cream as follows:
- In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
- In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
- Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.
If you do not plan to work with the cream right away, then put it in the refrigerator until use.
Curd cream for cake
Photo: about-tea.ru
Universal curd cream is suitable for even 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:
Beat soft butter with powdered sugar until nice and smooth. Using an immersion blender, beat the cottage cheese with condensed milk so that no grains remain. Carefully combine both masses and mix with a spatula.
Coconut cream for cake
Photo: buzzfeed.com
Ideal for Raffaello cakes and desserts.
You will need:
70 g coconut flakes, 200 g condensed milk, 100 g butter, 100 g 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.
Coffee cream for cake
Photo: prostotortiki.ru
We recommend using instant coffee because it gives a distinct taste and aroma.
You will need:
150 g of powdered sugar, 50 g of butter, 1 tbsp.
cocoa, 1 tsp. instant coffee, 1.5 tbsp. boiling water Preparation:
Beat soft butter with sifted powdered sugar and cocoa. Dissolve the coffee in boiling water, stir well, add to the cream, and whisk for a couple more minutes until smooth.
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Ingredients
It is not difficult to make a delicate coffee cream with a uniform consistency if you follow the recipe exactly and use only high-quality products. Simple additives - egg yolks, cream, cocoa - will help give the base base different flavors.
A few tips to follow when choosing ingredients:
- It is permissible to replace powdered sugar with sugar only if this is indicated in the recipe, otherwise grains will be felt in the creamy mass;
- butter must be natural, with a fat content of at least 72% (it is better to take 82.5%), before whipping it must be softened at room temperature;
- It is recommended to choose fat cream - from 33%, otherwise it will not whip into foam;
- Cocoa should be sifted before mixing, chocolate chips should be cooled.
You can prepare a dessert from instant or ground coffee, add milk, vanilla sugar or cinnamon for flavor. The choice depends on the preferences of the hostess.
Butter cream for cake
Photo: ok.ru
This cream requires heavy cream of about 33-35%.
You will need:
500 ml cream, 100 g powdered 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 increasing the speed until the cream doubles in volume.
Yogurt cream with gelatin for sponge cake
This recipe will appeal to lovers of light, low-fat creams. It is especially good for assembling children's cakes. Eclairs and cakes with it are also very tasty.
Ingredients:
- Thick fruit yoghurt – 500 g.
- Heavy cream – 200 g.
- Gelatin – 15 g.
- Filtered water – 90 g.
- Powdered sugar – 4 tbsp. l.
Preparation:
- First, soak the gelatin in cold water. As soon as it swells, melt it in the microwave in short bursts, but do not overheat.
- In a separate bowl, whip cold heavy cream.
- Add powdered sugar to cold yogurt, I use strawberry. Next, add the cooled gelatin in a thin stream while constantly whisking.
- Then combine the yogurt mixture with the whipped cream. Mix everything carefully with a kitchen spatula.
- Place in the refrigerator for 30–40 minutes to allow the cream to set well.
Butter cream for cake
Photo: midgardinfo.com
The same cream into which it is so convenient to add food coloring for decoration.
You will need:
300 g butter, 300 g powdered sugar.
Preparation:
The oil should warm up a little and melt, but there is no need to heat it. Beat it with fine powdered sugar at high speed until it forms a fluffy white cream.
cookie: Instead of Nivey, buy coffee
Hi all!
I want to hide up to my neck like an ostrich in the hot sand until next May (or at least April), but there’s no escape from the gray autumn, slush and cold, so we do pretty much the same thing in the bathroom and treat ourselves to amenities more often. And creams, mascaras and lipsticks are the favorite amenities of girls all over the planet.
It’s hard to pass by like this and not buy products with an interesting format from ChocoLatte; their names and anticipation at the time of ordering already make your day brighter and more positive. I adore their MUSSES for hair, YOGHURTS for the body, and for the second winter (for me 5 degrees is already winter) I use SOUFFLE for facial skin care.
“Coffee with cream” for dry and sensitive skin is intended for the care of aging skin (after 30-35 years). It is an anti-aging vitamin and nutritional complex. Relieves irritation and peeling. Restores skin turgor and elasticity. Smoothes out wrinkles.
I quote the manufacturer:
“When you open a jar of our soufflé, you will be immersed in wonderful aromas that will restore emotional balance and relax your skin.
The cream soufflé melts on the face like a snowflake and penetrates deep into the epidermis, supporting the synthesis of collagen in any skin, as well as giving it pleasant elasticity, even tone and protection.
Ideally selected ingredients for the care of aging skin will provide intensive nutrition, regeneration of new skin cells, promote collagen synthesis, restore skin elasticity, correct wrinkles, and will also have a calming, softening effect, make sensitive and irritated skin more elastic, eliminate dryness and flaking.”.
The volume of the plastic jar is 45 g, this amount is enough for me from autumn to spring.
Inside, under the lid, there is a plastic protective membrane with an “eye.”
On the reverse side there is all the necessary information - composition, expiration date, manufacturer's address, method of application.
Application: Apply a small amount of cream to the skin of the face and décolleté with patting movements, let it absorb, and blot off excess with a napkin. Recommended for use after 30-35 years, ideal for nourishing and protecting the skin, including from frost.
The cream soufflé resembles freshly whipped homemade butter that has been left in the refrigerator for an hour or two. It definitely won’t leak, so it’s ideal for travel. Moreover, it can also be used instead of hand cream. The color of the soufflé is like baked milk, and the smell is delicately creamy with notes of coffee. The aroma is clearly not enough for coffee fans, but this, of course, is not a reason to lower the rating. Personally, it reminds me of puff yoghurt desserts in cups (today all my associations with the appearance of the soufflé are associated with milk).
Shelf life 9 months from the date of manufacture. Once opened, the shelf life is not reduced. It must be said that towards the end of the shelf life the oils did not crystallize and the soufflé did not lose its airy consistency.
Store in a cool, dark place (otherwise the oil may separate - I had the same experience and forgot the jar not far from the stove).
The soufflé applies perfectly and, despite its firmer consistency compared to creams and serums, is quickly absorbed. There is no need to rub it in, because oils (coconut, shea, cocoa are some of the most nutritious!) begin to melt instantly at our body temperature.
The composition of the soufflé is excellent; Ecoholic did not recognize only two components. But they are not pigs in a poke, but very useful components of the cream.
SC-CO2 extract or in other words supercritical carbon extracts is a special type of extracts that contain the maximum amount of active substances, are sterile and do not contain solvent residues, because carbon dioxide is used as a solvent to extract useful substances, which then simply evaporates. Thus, the resulting extract retains all the beneficial original properties of the plant.
Syn-col is an innovative wrinkle-smoothing bioactive that, when placed on the skin, increases collagen production and also protects collagen fibers from destructive enzymes.
Retinol “C” is not recommended for pregnant women, as well as for patients with skin cancer (accelerates the development of skin tumors).
My skin has an oily T-zone. However, in the evening, after more thorough cleansing procedures (gommage, scrub, cleansing mask, etc.), the face is not satisfied with “light snacks” (lighter creams, serums) and requires a more comprehensive diet. And then this soufflé comes in handy for me more than ever.
Why is he good right now? Because during the cold season, the skin in the nose area doubly suffers from dryness. Nourishing creams come in handy here more than ever. During such periods, we use it as a family.
After application, my skin feels oily, but I don't really feel it and I don't feel like washing my face or wiping everything off. In the morning, the skin is nourished, but there are no traces of oiliness, “heaviness” or shine (the photo was taken before washing).
If I apply the cream in the morning, it lasts me until the evening.
In addition to this “taste”, ChocoLatte also has soufflés
- DELICATE against swelling, dark circles and wrinkles,
- CREME BRULEE for normal age skin,
- DAIRY for normal vomiting,
- CREAMY for young, dry and sensitive skin.
The cost on the manufacturer’s website is currently 260 rubles.
If you are still looking for winter care products, I recommend that you take a closer look at this soufflé.
To everyone who reads me, have a nice day!
Chocolate cream for cake
Photo: 24recipes.ru
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. Place the container in the refrigerator, but stir the mixture every 10 minutes. When it has cooled completely, beat it with a mixer, gradually increasing the speed.
How to make delicious cream for a cake from cream and chocolate
Whipped chocolate cream will not only decorate homemade desserts, but also give them a delicate original taste. The recipe is simple and quick. Even novice pastry chefs can handle it.
Cooking time: 12 minutes
Cooking time: 8 minutes
Portions – 1 kg.
Ingredients:
- Cream 33% - 500 gr.
- Bitter chocolate – 500 gr.
Cooking process:
1. Break the dark chocolate into small pieces and place in a deep bowl.
Tip: Dark chocolate, not milk.
2. Heat the cream on the stove. There is no need to bring to a boil; remove from heat as soon as the first bubbles appear.
Tip: Heat the cream until steaming, but do not boil.
3. Pour warm cream over the chocolate pieces and let the mixture brew for about 5 minutes.
4. After a while, the chocolate has melted, start whisking the cream. We do this for 2-3 minutes.
5. Chocolate buttercream is ready. It can be cooled a little and used for its intended purpose. The product can also be stored in the refrigerator; just pour the mixture into a jar or other convenient container.
The cream can be stored in the refrigerator for no more than 5 days from the moment of preparation. This cream is suitable for standard cream design; it will not work as a complex design. For filling, the cream fits into classic biscuits.
To flavor the cream, you can use vanilla extract or cognac or strong coffee.
As an independent dish, it can be used to prepare ice cream in cups (just pour the prepared cream into a cup) and put it in the freezer; the shelf life is 12 months.
You can also use the cream to make French parfait with the addition of chocolate or berries.
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Nut cream for cake
Photo: andychef.ru
Any nuts are suitable, or even a mix of them. And a pinch of zest would also come in handy!
You will need:
200 g nuts, 2 tbsp.
butter, 150 ml 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 spoon of oil until smooth. Add sugar and milk and bring the cream to a boil. Add sour cream, flour and mix thoroughly. When the cream thickens, add the remaining butter and remove it from the heat.
How to make coffee cream, step-by-step recipe with photos:
Step 1. In a non-metallic bowl, beat the powdered sugar, flour and egg until white. The result should be a fairly thick, stretchy mass.
Since the coffee cream is custard, we need eggs to thicken it. And since it’s easy to ruin the taste of the cream with an egg, we’ll add just half of one egg. For regular custard, you can use 7 chicken yolks.
On average, an egg weighs about 55 grams. To select exactly half of the egg, break it into a container, beat with a whisk or fork until smooth and pour into the bowl as much as you need for the recipe.
Step 2. Combine brewed coffee with milk and dissolve sugar in it.
The original recipe used 200 ml of milk and 2 sticks of instant coffee, which gave a very rich coffee taste. Since I am a fan of natural products and not a big fan of coffee, I decided to make the cream a little lighter in taste. So that it does not resemble a strong espresso, but rather a gentle latte.
You can always change the proportions of water, milk and coffee, since this is a cream and does not require strict adherence to the recipe, unlike macarons or sponge cake.
Step 3. Combine the egg and coffee mixtures in one container and place it all in a water bath. Stirring constantly, bring the coffee cream until it thickens.
If you use milk in the recipe without adding water, you will need 5-7 minutes to boil the cream, but if, like me, you decide to make a lighter and more delicate version with water, the cream will turn out a little thinner and it will take about 20 minutes to boil it minutes.
Step 4. This coffee cream can be used both for decorating the cake and for filling it. So, I filled nut cupcakes with hazelnuts and ice cream with this cream.
Source
Honey cream for cake
Photo: kulinarka-tv.ru
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 and honey, bring to a boil and remove from the heat. Gradually pour hot cream into the egg mixture, continuing to beat. Place the cream on the stove again and simmer for a couple of minutes after boiling, stirring.
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No-bake cake Coffee Mood made from Yubileiny cookies with custard
Save this recipe, it will help you out someday! No-bake desserts are good for summer; it’s great when it’s hot when you don’t have to turn on the oven. And sometimes you just don’t want to bake, and then a cake without baking Coffee mood really helps out. We just buy any shortbread cookies and milk at any store on the way home from work. Coffee cake can easily be transformed into, for example, chocolate, or nut, or fruit. It all depends on the additives and decoration. Or don’t add anything and you’ll have a no-bake vanilla cake with custard. I’m breathing unevenly about coffee and the coffee aroma, and I’m in a coffee mood today.
