Recipe for Cream “Glace” (for the “Ring” cake). Calorie, chemical composition and nutritional value.



Prepared by: Marina Zolotseva

03/12/2017 Cooking time: 20 min

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For layer cake, honey or sponge cake, I recommend watching how to make Glaze cream at home, it is very appetizing, airy and tasty. This is the perfect treat for those with a sweet tooth.


Why did we decide to look at this separately? This is because butter is used here.

Firstly, do not buy different spreads, as the outcome will not please you. It can only be replaced with confectionery margarine, which does not contain water. It is necessary to purchase real oil with high fat content. It should be at room temperature not only outside, but also inside. Remove from the refrigerator in advance, and if you don’t have enough time, cut into small pieces.

iced cream
Secondly, you should choose the dishes. The frosted cream cooks, and ingredients such as granulated sugar and eggs stick strongly to the bottom. Therefore, you should not take an enamel pan. Take a non-stick cup. Its volume should be 2 times the contents. It is better to stir with a wooden spatula, which covers a large area.

The first option for making butter cream

For this recipe you will need a minimum set of products, namely:

  • 4 tbsp. l. granulated sugar;
  • 2 chicken eggs;
  • 200 g butter;
  • vanilla powder on the tip of a knife.

Break the eggs into a saucepan and pour sugar into it, place in a water bath. The mixture should be heated, but not boiled. Using a whisk or mixer at low speed, beat the mixture until it doubles in volume.

Remove from heat and, without ceasing to beat, slowly add butter and vanilla.

Cream glaze


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Second cooking method

For this method of preparing iced cream, stock up on the following products:

  • 400 g softened butter;
  • 400 g granulated sugar;
  • 5 eggs;
  • vanillin;
  • 100 g water;
  • 2 tbsp. l. dessert wine or cognac.

You should end up with about 1 kg of iced cream.

First, let's cook the sweet syrup. To do this, mix sugar and water in a ratio of 4:1 and put on fire. As soon as everything boils, you need to reduce the temperature and skim off any foam if it appears. Keep on the stove until slightly thickened.

iced cream recipe

While you are preparing the syrup, you need to beat the eggs until the volume of the mass increases by 2.5-3 times. We begin to pour in the sugar water in a thin stream, without ceasing to work with the mixer or whisk.

Let the mass cool to 25 degrees. Now it's time to add butter, vanillin and cognac. Beat for about 10 more minutes. Cool.

A little history

It is impossible to say with certainty when this drink was invented, but it is no less than 150 years old. Translated into Russian, the name means “frozen, cold.” It is also called “glisse” or “glise” - they are the same drink. Iced coffee was first prepared in Austria. But at first he was not popular there until he came to France. And the French managed to bring this drink to perfection. And from France it spread throughout Europe, and then throughout the world. Now there are many ways to prepare this refreshing and invigorating drink. Cold glass has triumphantly conquered the entire planet and is extremely popular everywhere.

Other recipes

Using one of the methods described above, but adding additional ingredients, you can prepare various variations:

  • A recipe for iced cream with chocolate flavor. The basis here will be taken from an almost ready-made creamy custard mixture. At the end, add pre-sifted cocoa. Add and beat at low speed until completely dissolved. For 1 kg of base you will need approximately 5-6 tbsp. l. cocoa powder.
  • Nut cream. You should buy 150 g of walnuts or any other almonds. Clean it thoroughly and fry it a little. Grind to desired size. For large pieces, it is better to use a masher or rolling pin. To obtain a finer consistency, use a mixer. Mix with the main ice cream at the very end.

preparing iced cream

  • Colored. There is an option to make a different color scheme if you decide to decorate the top of the cake. But here you should use food coloring with caution, since the original color of the cream will turn out yellowish due to butter and eggs. When mixing, you may not be happy with the end result. Therefore, first try changing the color of a small amount of mass.

It is not necessary to buy synthetic ones; use absolutely harmless dyes from the refrigerator.

Classic ice cream recipe at home


  • black coffee – 120–150 ml;
  • ice cream – 50 grams;
  • sugar - to taste;
  • cinnamon, grated chocolate, coconut, chocolate topping - to taste.

Cooking technology

  1. Brew coffee any way you like. If necessary, sweeten hot coffee. Mix.
  2. Filter and cool the coffee to a temperature of +10 to +30 °C.
  3. Pour the coffee into a transparent glass.
  4. Place a scoop of ice cream on top.
  5. If desired, sprinkle the glace with cinnamon, grated chocolate, coconut flakes, and pour over the topping.

photo of classic iced coffee
Glace according to the first preparation method: ice cream is added to coffee

Instead of sugar, you can pour 10–20 ml of syrup or liqueur into your coffee. In South America, it is customary to serve glace with rum (15–20 ml per serving). In Europe, cognac is added to glace.

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