Cream for a cake made of butter: 11 most delicious and simple recipes, a detailed description of cooking, photo

Flour workpieces are perfectly combined with delicious creams. Beating a simple set of ingredients allows you to get a lush nutrient mass.

To decorate cakes, gluing and aligning cakes, a cream made of butter is often used. We offer to use the recipes of cream creams.

Cream - butter with condensed milk for a cake

With a combination of two simple ingredients, it is obtained by air and at the same time a thick cream for cake, cupcake or cakes.

List of components:

• 0.5 kg of condensed milk
• 1 packaging of vegetable fat
• a pinch of vanilla

Phased preparation:

1. Cream fat, with the temperature of the room, cut on several parts And pour into a whipping container.
2. With the help of a blender, kill into a homogeneous mass.
3. Join half a portion of condensed milk and vanillin. Beat evenly.
4. Pour the rest of the condensed milk and continue to whip. The cream mass should become delicate and weightless.
5. Cream with condensed milk and butter Used to grind or decorate confectionery.

Oil cream for a cake with condensed milk boiled

List of components:

• 1 pack of fat butter
• 0.5 banks of boiled condensed milk

How to cook oil cream with condensed milk:

1. Soft cream fat is interrupted into a smooth white mass.
2. We add a tablespoon A boiled condensed milk Without stopping whipping.
3. Oil cream with condensed milk Ideally complements honey cakes for the cake.

Cream for cake: sour cream and butter

Universal cream is suitable for any cake. Thanks to the creamy oil, the sour cream mass will become thicker. For sweetness, you can use both ordinary granulated sugar and powdered sugar.

List of components:

• 400 ml of sour cream
• a pack of soft oil
• 0.5 tsp. vanilla sugar
• a quarter of lemon
• a pinch of salt
• 300 g of sweet powder

How to cook a sour cream-oil cream for a cake:

1. Combine softened cream fat with sour cream.
2. Salt, pour vanilla, pour half a teaspoon of lemon juice. Beat the overall mass with a blender.
3. Connect the workpiece with sweet powder, beat again.
4. Sweet-oil cream for a cake Apply on each cake portioned.

Squirrel-oil cream for cake

List of components:

• 3 eggs
• 250 g of sweet sand with butter
• ¼ cup of water
• a pinch of citric acid

How to cook:

1. In a small saucepan dilute sugar with water And bring to a boil stirring with a spoon. Pour citic acid, boil the syrup for 3-5 minutes.
2. In a whipping container, kill the protein mass to stable foam. Without interrupting the whipping process, add syrup in portions.
3. In the protein mass, mix soft oil in parts. Beat to a smooth homogeneous structure.
4. Ready cream made of butter and eggs Sustainable and supple. The workpiece is applicable for biscuit cakes, custard cakes and other culinary products.

Custard with butter

List of components:

• 1.5 cup milk
• 0.5 cups of sweet sand
• back of spread
• 2 tsp. vanilla with sugar
• 1 tbsp. l. flour
• 2 chicken eggs

How to cook an oil-welded cream for a cake:

1. Mix in deep container flour, ¼ cup of sweet sand, a pinch of salt.
2. Chop the egg mixture with a fork and mix with dry ingredients.
3. Pour the milk component into the iron container, add ¼ cup of sweet sand and send to heat up. Circular movements We bring to a boil. We set aside to cool.
4. With an egg workpiece with constant stirring, gradually pour milk.
5. We send the warm mass again to cook. As soon as the mass becomes thicker, we attach 50 g of butter and vanilla. We interfere until a homogeneous state.
6. Cover the container with the cream and leave to cool.
7. We interrupt 50 g of sugar into the powder and attach 150 g of cream fat. Without stopping whipping portionedly add custard. The workpiece has lush and delicate structure.

Cream made of butter and cottage cheese

To knead the stable cream, you need to use fatty butter and soft cheese of cottage cheese consistency. If not in stages, but at the same time mix all 3 ingredients, the taste of the cream will not worsen, but the workpiece will lose its whiteness a little.

List of components:

• 350 g of cottage cheese
• 120 g of butter
• 100 g of sweet powder
• a pinch of vanilla

Phased preparation:

1. Portionably we attach the sweet powder to whipped oil, whipping with a blender until the volume increases by 2 times.
2. Gradually mix cottage cheese. Beat the total workpiece for 3-5 minutes.
3. A cream for a cake made of butter and cottage cheese will better fall on the cakes if it stands for a couple of hours in the refrigerator.

Cream of cream and oil for cake

In modern cooking, a cheese cream with a delicate matte structure and amazing taste is very popular. An important condition for its preparation is the high fat content of products and their preliminary cooling.

List of components:

• 100 g of cream
• 400 g of pasty cottage cheese
• 50 g of sweet powder

How to cook:

1. In the container, not in a hurry to beat the creamy mass and sweet dry ingredient.
2. Join curd The component and without interrupting whipping to wait for the formation of a lush uniform mass of a matte shade.
3. Cream with cream and oil is ideal for Contrast decoration of the surface of the cake.

Cream made of butter and chocolate

List of ingredients:

• 2 tbsp. l. cocoa-powder
• ¾ canned condenses
• packaging of milk fat

Phased preparation:

1. Pre -extract milk fat from the refrigerator.
2. Beat the softened workpiece with a mixer for 1-2 minutes.
3. Follow the condensed milk, to beat well.
4. Pour the sifted cocoa. Beat uniform smooth mass.
5. Cream-chocolate cream for cakes and cakes is ready.

Olive cream with nuts

Walnut crumb fills the taste of the cream with a special aroma. The perfect combination of taste with sand test.

List of components:

• 1 glass of walnuts
• 70 ml of milk
• 250 g of creamy fat
• 3 tbsp. l. Sweet sand
• 125 g of sweet powder

How to cook oil cream with nuts:

1. Interrupted the peeled nuts into the crumb.
2. We connect the sugar with the milk component and begin the heating. We bring to a boil accompanying stirring.
3. Pour nuts and boiling milk and tomim to form a thick mass. Cool the mixture.
4. Sprinkle pieces of softened cream fat and connect with a blender.
5. Cold nut mass Combine with oil workpiece. We maintain an hour in the cold.
6. We use oil cream with nuts to fill tubes, nuts, baskets.

Cream for cake made of butter, lemon kurd

The creamy-lemon combination of components is best suited for waffle cakes, tartlets, cupcakes. The lemon is interchangeable for other citrus fruits with sourness.

List of components:

• 2 lemons
• 0.5 cups of sugar
• 1 tbsp. l. butter
• 2 chicken eggs

Lemon Kurd classic recipe:

1. We rub lemon zest and mix with granulated sugar.
2. Squeeze the juice from fruits and attach to sugar.
3. Egg mass Interrupt with a fork and attach to the lemon workpiece. Leave for 30-60 minutes.
4. We pass the citrus mass after a few gauze.
5. In a small saucepan we melt the butter, connect the juice. Cook on low heat until the mass thickens.
6. Cream made of butter with citrus You can keep in a sterilized glass jar in the refrigerator.

Oil cream on yolks

List of components:

• 9 yolks
• 1.5 cup milk
• vanilla sugar bag
• ¾ glasses of granulated sugar
• 1 tbsp. l. starch
• a pinch of salt
• 300 g of creamy fat

Phased preparation:

1. We connect the egg mass to a glass of milk. Add dry ingredients and knead evenly.
2. In a separate container, mix half a glass of milk and granulated sugar. We heat and accompany in circular movements until sugar grains disappear.
3. In small portions, pour hot syrup into the egg workpiece, mix and return to the pan.
4. Cook the mixture with constant stir until it becomes thicker.
5. Thick mass We pour it into a new container, attach vanilla sugar and wrap it with a film.
6. Beat the blender soft cream fat. Gradually attach the cooled custard on the yolks. The mass should increase in volume.
7. Cream made of butter and yolks is adapted for softening and decorating confectionery.

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Video: Align the cake with oil cream