Cream cream made of cream: 5 best recipes, cooking secrets, reviews

Recipes for making cream cream for cake.

Cream is a common dairy product that is used in the preparation of desserts. It is added both to the dough and in the preparation of the cream. The dessert made of cream is tender, airy and very tasty. In this article we will tell you how to make cream cream.

Cream for cream cream 33%

There are a lot of cooking options, the main popularity of this product is that it is easy to beat, and goes well with both biscuit and sand types of dough. The simplest option is a dessert of cream with powdered sugar. 

Ingredients: 

• 500 ml of cream 
• 100 g of sugar powder 
• 5 g of vanilla sugar 

The main advantage of this cream is that it can be used both as an independent dessert, and for the purpose of decorating, or lubricating biscuit cakes. It is not suitable if it is necessary to soak the cakes, make them juicy and soft. However, this is an ideal option for decorating, or supplement to desserts that are impregnated with tea or cognac. 

Cream cream recipe 33:

• For preparation, you need to take 33% dairy product. Products with a less high concentration are not so thick, and is not very suitable for cakes. That is why the higher the fat content, the better.
• It is necessary to enter a mixer into a container with a dairy product and foam at small speeds. When the mass thickens a little, pour sugar powder in small portions and continue to foam. When the mass becomes thick enough, add vanilla sugar, having previously turned it into powder.
• Foam until the mass becomes very thick and stops falling out of the plate. It is necessary to achieve such viscosity when when turning the plate, its contents will not fall out.

Cream made of masquearpone and cream for cake

With the help of cream, you can prepare a cream made of mascarpone. The taste is very tender, dense, but with a pronounced creamy taste. 

Ingredients: 

• 310 g of cheese masquearpone 
• 170 g of cream 
• 80 g of sugar powder 

Mascarpone cream recipe and cream for cake:

• It is necessary to mix the masquearpone with the main product and turn into a homogeneous mass using a mixer. Foam until the mass becomes very thick, homogeneous.
• Gradually pour sugar powder in small portions, foam. It is necessary to achieve such density when the strips from the mixer blades do not stop smoothing, but will remain in the mass.
• The filling can be foamed with a whisk, and it is prepared much easier than other options. You can try to carry out processing with a blender or combine. 

Cream of cream and condensed milk for a cake

Using dairy products, you can prepare a very sweet dessert that is suitable for impregnation of cakes. This option is one of these. The fact is that the composition contains condensed milk, which is very sweet, hearty. You can soak with such a filling both sand dough and yeast, including biscuit. 

The following components must be purchased: 

• 500 ml of cream 
• 400 ml of condensed milk 

Cream and condenser cream recipe for cake:

• It is necessary to foam the dairy product in a separate bowl until a thick mass in which a spoon can stand. Pour condensed milk in small portions without turning off the mixer. When the mass becomes very thick, it will stop pouring out of the vessel, you can finish cooking.
• Please note that all creams based on whipped cream must be applied directly before serving. They poorly impregnate cakes, so they are most often used if the cakes are watered with liquid ingredients.
• This refers to cognac, sweet tea or coffee. At high temperatures in the room, the filling may swim, accordingly the shape of the cake or cake will deteriorate. Therefore, use the mass only if you plan to immediately eat a dessert, or keep in the refrigerator until the table is on the table.

Cream for a biscuit cake made of cream and cottage cheese

Chiz cream with cream is a very hearty, thick and high-calorie product that is ideal for sand dough. 

The following ingredients are necessary for preparation: 

• 100 ml of cream 
• 400 g of cottage cheese 
• 70 g of sugar powder 

Cream cream recipe for cream:

• It is necessary to averaged all products in one bowl until a homogeneous mass is obtained. After that, the mixer turns on at the lowest speed. When the mass becomes thick, you can increase the speed of foaming.
• Continue to foam for 10 minutes. As a result, it is necessary to get a very magnificent mass. This option is suitable if you cook biscuit, sand cakes. Ideal for an ordinary sour cream as a filling. The mass itself is very dense and airy. It is very fat and hearty. 
• Therefore, it is better to combine it with light ingredients and not very dense test. Please note that the ideal content in cottage cheese-creams is 1 to 10. That is, 1 part of the cream and 10 parts of cottage cheese. Thus, it turns out a very thick, rich taste of dessert. 

Cash cream made of cream for cake

Oddly enough, but with cream you can cook custard. It turns out very fat, ideal for impregnation of any cakes. Its main advantage is that they can glorify a dense dough. As a result, the dessert is not dry. The main advantage of dessert is that you can use products with a fat content of 10-15%. That is, it is not necessary to look for a fat product.

Products:

How to cook cream cream for cake: Tips

In order to prepare a dessert from cream, you must correctly proceed to the implementation of the plan. The fact is that in no case should you use contaminated dishes, with traces of other products. It is also not recommended to use granulated sugar instead of powder.

It is very dense, in the process of foaming the mass is significantly heats up, which affects the density of the mixture. She becomes just liquid. In this case, it is poorly whipped. This happens for the reason that grains of sugar are rubbing about the mixer blades, thereby provoking heating.

How to make cream cream for cake, tips:

• You can use some tricks. Please note that this option is suitable only if it is cool outside, or you will store desserts in the refrigerator until the table is served. Otherwise, the mass will flow.
• If you are planning a visiting holiday, the dessert will stand on the table for some time, then it is necessary to supplement the pasta with gelatin. Thus, after solidifying the gelatin, the cream will keep the shape, and will not lose it even at room temperature.
• Dessert is best prepared from fatty products, with fat content above 30%. It is best to purchase a home product, or very high quality purchased. Do not rush, the mass can be foamed not only with the help of a mixer, but also using a corolla.
• In order for everything to work out, it is necessary to adhere to the subtleties. Start foaming without sugar, at low speeds and low speed. Gradually, the speed of the mixer must be increased and only when the mass becomes lush, thick, it is necessary to introduce sugar powder a little.

Tasty cream cream made of cream: Cooking Secrets

At the initial stage of preparation, it is necessary to choose a deep container, since the dairy product in the process of whipping increases by 2 times. In addition, in the initial stages there is a large amount of spray. In order not to stain the kitchen utensils, as well as the table, use a deep vessel.

Delicious cream for cream cake, cooking secrets:

• Before whipping, experienced culinary specialists recommend placing corolla and nozzles for a mixer in the freezer so that they become very cold.
• At the initial stage, you should not add sugar powder, as this can cause poor foaming.
• The main task is not to overdo it. If you try hard, then instead of ordinary cream you can get oil and milk serum.
• It is not necessary to put a mixer to the highest speed to increase the speed of foaming. This will prevent the normal beat of the product. 

Cream of cream: reviews

Below you can familiarize yourself with the reviews of the people who prepared the cream. 

Cream of cream, reviews

Elena, 40 years old. I am cooking homemade baking infrequently, this time I decided to please my husband. There was a wedding anniversary, so I prepared a cake. It was the most ordinary biscuit that I decided to decorate with cream cream. To be honest, I did not expect that it would be problematic to purchase fat cream in the store. A product with a fat content of 35%is considered ideal. I did everything, but cooked exactly according to the instructions, using sugar powder, began to foam at low speed. I lubricated the cream immediately after cooking cakes when they cooled a little. Left in the refrigerator for a day. The biscuit turned out to be very air, but not at all juicy. I love these cakes. 

Yana, 30 years old. I really like to cook and experiment, since now I am on maternity leave. Often I cook cakes based on biscuit cakes. I really like it, but I use whipped cream with sugar and lemon zest as a cream. To prepare the cream, I use fat cream. Unfortunately, I don’t have a mixer, but this is one of the creams that is prepared very quickly with a whisk. Squirrels turn into foam much longer, so this cream is ideal, if necessary as soon as possible, but there is no special equipment. 

Evgenia, 25 years old. Sometimes I pamper myself and kids with home goodies, for decoration I often cook cream cream. The very first time I decided that it was necessary to buy low -calorie cream, so I acquired 15%. Unfortunately, I didn’t succeed. This product does not get down at all. The next time I purchased cream, which were indicated in the recipe, 35%. Everything turned out quickly enough. Now I cook this cream not only for cakes, but for decorating berry desserts, or jelly. 

To improve taste, often the zest of lemon, cocoa, coffee or stitches of almonds is added to such creams. Usually they are introduced in the middle of the manipulation, when the cream is still not lush enough, but already a little thickened. In order to deal with the preparation of the cream, you need to practice a little.

Video: Cream cream for cake