Cream Cream Recipes
Cream is what helps to turnordinary pastry in a real masterpiece of confectionery art. A variety of recipes for cake cream will allow each hostess to create a unique, delicate, melting mouth cake to your taste. After replacing one cream for a cake on another, you radically change the taste of baking.
Cream cream recipes are traditionally included inits composition of eggs, milk or cream, butter, sugar and other components (depending on the recipe). It should be remembered that the products for the cream should be exceptionally fresh and of good quality.
We offer you recipes for cake cream.
Cream with condensed milk
- butter (200 grams);
- 100 grams of condensed milk;
- 2 yolks;
Soften and beat with a mixer along with the condensed milk butter. In the resulting mass, without stopping whipping, add yolks and vanillin.
This cream is suitable for biscuit cakes, "Napoleon" cake, baskets and nuts.
Banana cream for cake
- 2 bananas;
- lemon juice (2 tea spoons);
- milk (400 grams);
- gelatin (16 grams);
- sugar (80 grams);
- egg yolks (4 pcs.) and proteins (4 pieces);
- ground walnuts (50 grams);
- cream (100 ml).
Peel bananas, peel them with a fork untilform a homogeneous mass of the consistency and pour lemon juice. Soak the gelatin. In a separate container mix sugar, milk and vanillin. Boil it. On a water bath, whisk the yolks, then add milk and crushed nuts to them. Then pour in gelatin and stir the cream well until the gelatin is dissolved. Cool down. When the mixture begins to thicken, whip the squirrels, and then cream. Combine the whipped cream and whites, whisk the two ingredients together. Add the banana cream and whipped cream with proteins to the chilled cream. Once again, whip the cream. The banana cream is ready.
- 250ml of milk;
- 1 table. a spoonful of flour;
- 2 yolks;
- 100gr. Sahara;
In a bowl, mix the yolks, flour, sugar and vanillin. Boil the milk and pour into the egg mixture. Put the cream on a small fire and, stirring, cook until thick. The cream should be used in a refrigerated form.
- egg white (3 pieces);
- 5 table. spoons of powdered sugar.
Mix whites thoroughly with a mixer (15 minutes), then, whilst continuing, sprinkle powdered sugar in the proteins. The cream should turn out dense, magnificent, as foam.
Protein cream is used for brewed cakes, baskets of shortcake, tubules.
Cream for waffle cake
- chocolate (200 grams);
- sour cream (150 grams);
- granulated sugar (50 grams);
- water (3 tablespoons);
- nut oil (2 tablespoons);
- 10 gr. vanillin.
In a small saucepan, combine the vanilla sugar andsour cream. Put the mixture on a fire and warm it up a little. Chop the chocolate, combine it with three tablespoons of water and put it on the microwave for 2 minutes. Mix the melted chocolate, sour cream and nut oil until a uniform consistency is obtained. The cream is ready.
- a glass of sugar;
- 2 cups of sour cream.
Stir well the sour cream with sugar and vanilla. The cream is used for cake "Smetannik" or biscuit cake.
- 200 ml of milk;
- cottage cheese (150 grams);
- 4 eggs;
- a tablespoon of flour;
- 1 teaspoonful. a spoon of gelatin;
- 3 table. tablespoons of butter;
- a glass of sugar.
Divide the milk into 2 parts. 1 part of milk put on fire for boiling, and in the second part, dilute the flour. After the milk boils, gradually pour into it a mixture of flour and cold milk, bring to a boil. Leave the milk mixture cool in a cool place. Carefully rub in the bowl of cottage cheese with sugar and oil (to get a uniform consistency in weight). In the curd mass, add sugar, yolks, milk mixture, vanillin and gelatin (previously dissolved in water). Separately, whisk the proteins until a thick foam forms and pour them into the curd mass. Stir thoroughly. Cream can be used as an independent dessert dish, or as a cream for biscuit cake or manna.
Choose your favorite recipes for cake cream and cook tasty, sweet and tender cakes for your family.