Buttercream on water. Basic creams. My video recipe

Cream of cream is sweet, delicate and airy. It has many cooking options, and in each case it acquires a different, unique taste. We offer you to find your ideal option in the recipes below.

A simple cream of cream and powdered sugar can be used not only for layering cakes and decorating a cake. It can also be served as an independent dessert, used to create cakes, their filling.

Sweet, airy and delicate cream.

• cream - 500 gr;
• powdered sugar - 50 gr;
• vanilla sugar - 5 gr.

It is advisable to turn vanilla sugar into powder - this way it is better suited for creating a thick cream consistency. Mix vanilla sugar and powder.

Next, pour cold cream into a deep container and beat with a mixer, gradually increasing the whipping speed. When the cream begins to thicken, pour in the sugar-vanilla powder in small portions. Continue beating at high speed.

When the cream becomes thick and holds its shape well, do not fall out of it when turning the bowl on its side, you can stop whipping - the cream is ready.

On a note. Cream of at least 30% fat is whipped well, chilled in the refrigerator and always fresh.

Recipe with mascarpone

Cream of mascarpone and cream turns out to be quite dense and incredibly tender:

• 350 gr mascarpone;
• 200 gr of heavy cream;
• 70 gr of powdered sugar.

We put all the products in a bowl and beat with a mixer for a long time. Depending on the power of the device, it may take 3-10 minutes. The readiness of the cream is determined by its consistency - it should be thick enough, the mixer leaves stripes on the surface of the cream.

On a note. Cream with cream can be whipped either with a mixer or with a whisk. If you try to whip with a blender or combine, then the product will quickly whip into butter.

Cream of whipped cream

Dessert will be very tasty and light.

Whipped cream can be made with just two ingredients:

• 500 gr cream;
• 50-70 grams of sugar.

Two products just need to be beaten until thick with a mixer. Undoubtedly, with powder, the structure of the cream will be smoother, more delicate. But even with simple sugar, the dessert will be a success.

On a note. Whipped cream may not hold its shape if a cake or other dessert is being prepared for a festive feast a day later. In this case, you can add gelatin.

With the addition of condensed milk

Cream of condensed milk and cream turns out to be very sweet - a real delicacy for a sweet tooth:

• 500 gr cream;
• 1 jar of condensed milk with sugar.

Cream preparation begins with whipping cream. A couple of minutes after the start, you can begin to introduce small portions of condensed milk. Since the condensed milk itself is very sweet, you do not need to add sugar.

The readiness of the cream is determined in the same way as in other cases - the consistency should be well thickened.

Cream cheese on cream

When preparing the cream, be sure to adhere to the required proportions.

Cream cheese on cream is prepared very simply:

• cream - 90-100 gr;
• soft cheese / cottage cheese - 400 gr;
• sugar powder - 60 gr.

All products are placed in one mixing bowl. You need to beat the cream with a mixer: at first, the speed should be the lowest, then gradually increase.

To create an airy, delicate cream, 7-10 minutes of working through the mass with a mixer is enough.

On a note. Many housewives prepare dishes using products in an amount “by eye”. To create the perfect cream, we recommend that you adhere to the proportions of cream and cottage cheese 1:10, that is, the cream is 10th part of the cottage cheese in quantity.

Custard with cream

• 500 gr cream;
• 320 gr milk;
• 80-90 grams of sugar;
• 30 gr plums. oils;
• 30 grams of starch / flour;
• 2 eggs;
• 1 ½ tsp. l. gelatin;
• 60 grams of water;
• a pinch of salt;
• 10 gr vanilla sugar.

First of all, mix the starch with half the sugar. Next, pour half a glass of milk and eggs, mix everything thoroughly with a whisk so that no lumps remain. We leave aside for a while so that the dry products are well saturated with liquid components.

In the meantime, pour the rest of the milk into a saucepan, add the remaining sugar and salt, heat over low heat until the contents begin to boil. At this point, remove from heat and pour in small portions into the previously prepared mass, constantly stirring with a whisk.

Pour the workpiece back into the pan and send it to the fire. Stirring so that the mass does not burn, boil. The mass should become thick.

After the cream has thickened well, put the butter into it and, while it melts, mix the cream with a whisk.

Pour water into a separate pan and pour gelatin, stir a little. Leave aside for the component to swell. After that, put it on the stove and heat, stirring, until the gelatin is completely dissolved. After we leave it aside so that the liquid cools down a bit.

Let's start preparing the cream. They need to be combined in one bowl and beat with vanilla sugar. The mass should become dense, after which the beating must be stopped, otherwise it will turn out to be butter.

We shift half of the butter cream into custard, mix gently so as not to disturb the dense structure of the cream. Then combine with the remaining buttercream. Pour in the gelatin and gently mix everything with a spoon.

The cream is ready for use - layers and decorations of cakes, filling cakes.

Cream chocolate cream

This cream will be a delicious impregnation for the cake.

• 250 gr dark chocolate;
• stack high fat cream;
• 1 table. l. dark rum or cognac (optional)

Warm the cream over low heat, but do not let it boil.

Meanwhile, chop the chocolate as finely as possible. Pour almost hot cream into a bowl with chocolate chips and stir well so that it dissolves in the cream. If you decide to add rum - it's time to do it. After a few minutes, beat everything with a whisk and leave the mass to cool. When the workpiece has cooled, beat it to the state of a lush cream.

The most delicious cream is handmade. But for the preparation of most creams, skill and time are needed, which modern ladies often lack. There is an exit. It's a cream cake. It consists of simple and affordable components, and making it easier than ever. We offer a selection of the most popular recipes among hostesses.

But before we start, let's acquaint you with the secrets of cream cake cream so that no trifle overshadows the cooking process.

Butter cream secrets

1. It is important to know that there is vegetable cream, which includes vegetable fats, and there is also a natural version of the product. Regarding the first case, it will be much easier to beat them, although you can lose in utility.

2. In order to qualitatively knock down the cream, they must be cold, for this it is better to put them in the refrigerator for a day. Also, it is worth placing a bowl with a mixer whisk in the cold, you can put it in the freezer, for 20 minutes.

3. It is necessary to start whipping at a minimum speed, and then gradually increase it.

4. Use a mixer to get a whipped product. Let's explain - food processors or powerful blenders can make butter from cream.

5. For the cream, granulated sugar is mainly not used, it is more correct to beat with powder or sugar syrup.

6. The cream should be prepared immediately before use. The fact is that cream tends to release additional moisture, which means that during storage it can be lost as a finished product.

7. Utensils and devices that are used for whipping must be dry and clean, as the slightest bit of moisture will interfere with making a quality cream.

Classic Cream Cream

It is based on the use of natural ingredients. In this case, we will make a cake cream from 33 percent cream, although a 35 and 38 percent product will also work.

Take:
cream (at least 33% fat) - 500 ml;
powdered sugar - 70 g;
vanilla sugar - 10 g (for an amateur).

First, pour the cream into a container for fluffing, turn on the mixer to a minimum, beat for a minute or two.

Then adding powder, continue the process, gradually adding speed. Add vanilla as well, if desired. When all the sugar has been added, turn on the device to maximum and beat until soft “peaks” appear. As soon as you see that the mass holds its shape, stop, because another minute and your cream will become butter.

If you don't know how to make whipped cream to decorate a cake, then this recipe is perfect. Moreover, you can get bright shades of cream, for this, at the stage of adding vanilla sugar, you can introduce the selected food coloring 1 drop at a time. No need to hastily add 3-5 drops at once, this can spoil the color and make it too saturated.

You can squeeze the buttercream onto the cake using a bag or syringe. It is also a good option to use ready-made cream products, for this you will need to put the cream mass into molds and let it freeze in the cold.

Chocolate

It is based on the use of chocolate, and in order not to get a too fatty finished product, this recipe for a 20% cream cake cream.

Prepare:
2 cups cream (20%);
1/3 cup powdered sugar;
50 g of chocolate;
1 tsp gelatin.

Throw gelatin leaves on a sieve, after washing them in water. When all the liquid has drained, pour in a third of the cream, mix. Leave for 2 hours so that the gelatin swells in the best way. Next, heat the container with the mass until dissolved in a steam bath, cool.

In the meantime, melt the chocolate, pour into the gelatin. You can also use cocoa, for this you need to put it in hot cream and dissolve it in them. In the case of cocoa, it needs 40 g.

Whip the remaining unused cream with powdered sugar. Next, without turning off the whipping device, for example, a mixer, add chocolate, and then gradually pour in the gelatin composition. Beat until a stable foam is formed.

sour cream

For this recipe, you need the most delicious and healthy dairy products. Proper mixing of them will allow you to get a delicate creamy substance, which is great for layering any cake layers.

Prepare:
milk - 200 ml;
potato starch - 4 g;
cream (minimum 30%) - 250 ml;
sour cream - 120 ml;
powdered sugar - 70 g;
vanillin - 1 sachet.

Heat half of the milk slightly, add starch, cook jelly, heating over medium heat. Be sure to stir so that the composition does not burn.

Bring the second half of the milk to a boil, add the jelly, mix well and let it cool.

Take care of the rest of the products. Whip the cream with a mixer until you see airy peaks. Without stopping, add sour cream, preferably in small portions, then powdered sugar and vanillin. After combining with milk jelly, you need to mix for about 3 more minutes. Now the cream is ready.

By the way, yogurt can be an excellent alternative to sour cream, but it is better that it be natural, ideally homemade.

Curd

Prepare:
cottage cheese - 500 g;
powdered sugar - 100 g;
cream (the fattest, homemade) - 250 ml;
gelatin - 10 g;
water - 50 ml;
orange zest - 1 tsp;
vanillin - 2 g.

Separately, whip the homemade cream to get a thick mass and refrigerate.

Take care of gelatin, pour warm water, leave for 10 minutes.

While the gelatin is infused, grind the cottage cheese through a sieve and beat lightly with a blender at medium speed. Pour the powder here and mix with a spoon. Also add vanilla and fruit zest. Shake vigorously.

Pour gelatin into the resulting composition and already with a mixer, turning on the highest speed, fluff.

Time for the cream, they need to be transferred to the resulting consistency and carefully mixed (with a spoon). Do not do this for too long, a few manipulations are enough. Now put the cream in the refrigerator to allow it to fully absorb the orange flavor.

From dried cream

Products:
5 st. l. dry cream;
200 ml of milk;
120 ml of water;
100 g of powdered sugar.

Pour dry cream with water, stir, you should get 150 g of the mixture. Now add milk here and mix well. Refrigerate for 30 minutes, and 2 minutes before you whip the future cream, remove the cream from the freezer.

With a mixer, beat the resulting consistency at low speed, pour in the powder and increase the speed. As soon as you see that the mass has begun to thicken, reduce the speed again until lush "slides" form. Remove the cream in a cold place for 30 minutes and you can use it as directed.

With butter

The cream, which contains cream and butter, is a stable mass that does not sag even under heavy layers of biscuit cakes.

Prepare:
1 st. cream;
4 tbsp. l. butter;
0.5 tsp vanilla extract;
1 st. l. Sahara.

Warm up ¼ of a glass of cream slightly, add butter, preferably soft, melt. Make sure that the temperature of the cream does not exceed 35 degrees. Cool down to 20 degrees.

Beat the rest of the cream with a mixer with sugar, slowly add the butter mixture and beat until you see the state of hard peaks.

with ricotta

A great option for a delicious cream for those sweet lovers who are trying to keep their figure. Due to the low calorie content of the products, 100 g of the finished cream product contains 214 kcal.

Would need:
ricotta - 500 g;
powdered sugar - 150 g;
cinnamon powder - 1 tsp;
cream - 50 ml.

First, warm the cheese and cream to a temperature of 20 degrees. To do this, simply remove the food from the refrigerator an hour before cooking.

Using a blender, beat the powder and cream, after the first is completely dissolved, add the remaining ingredients and mix until the mass is uniform and fluffy. You can lubricate cakes with cream, decorate pastries, but it is advisable to put the dish in the refrigerator for several hours in order to allow the cream to soak.

With condensed milk

An ideal option for a sweet tooth is a thick cream of cream and condensed milk for a biscuit cake. It is worth remembering that the cream must be as fat as possible, the dietary option simply will not whip.

Take:
half a liter of cream;
200 ml of condensed milk;
powdered sugar (as needed)

Pre-cool the dairy products, then beat with a mixer at low speed until you see bubbles. Then turn on the maximum and continue whipping for another 10 minutes. During this period, the cream will thicken before your eyes.

As for the powder, it may not be useful, since condensed milk is already sweet. And if you still decide to use the component, then pour it immediately with milk. As soon as you "grow mountains" from the cream, turn off the device.

If you add boiled cream to whipped cream, then a delicate cream with caramel flavor is perfect for.

With mascarpone

And now we will tell you how to make a cream of mascarpone cheese and cream for. Delicate and refined taste!

Prepare:
fat cream - 250 ml;
mascarpone - 300 g;
powdered sugar - 120 g;
vanilla sugar - 1 pinch.

Separate half of the powder, add cheese to it and knead with a spatula.

Add the rest of the powder to the cream, whisk with a whisk until the mass becomes fluffy.

Now combine 2 consistencies and already, using a mixer, gradually increasing the speed, beat well. Ready!

As you can see, it is not so difficult to prepare cream from cream for a cake, the main thing in this matter is the quality of the products and sufficient whipping. By the way, you can add other ingredients to the ingredients proposed in the recipes, for example, liquor, cocoa, zest, but this should be done at the 1st stage of preparation. The most delicious food for you!

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. The preparation of this cream requires the obligatory observance of a number of conditions.

Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.

The best temperature for churning cream is 2-3°C, and already at 10-13°C cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.

Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.

Whip the cream with a whisk, at first slowly, then faster, until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.
Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.

Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.

It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

Creamy cream without gelatin (basic)

Products Quantity

Cream 35% fat, glasses 1/2 1 1.5 2
Powdered sugar, teaspoons 1/2 1 1.5 2
Vanilla sugar, g 1 2 3 4
Cream yield, g 135 270 405 540

Preparation of “Cream without gelatin (basic)”:

For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

Cream cream with gelatin (basic)

Ingredients for 400 g cream:

1.5 cups cream 20-35% fat,
1/2 teaspoon gelatin
1.5 st. spoons of powdered sugar.

Cooking:

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at a low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

Creamy egg cream with gelatin (basic)

Ingredients for 400 g cream:

1 cup cream 20-35% fat,
3 eggs,
2 tbsp. spoons of granulated sugar,
1 teaspoon gelatin

Cooking:

Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the pan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Scent the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Enjoy your meal!

Health, kindness and prosperity to you and your loved ones!

If you decide to cook a real birthday cake for a family celebration, then you should read this article. In it, we will share with you the secrets of preparing a sweet treat, and also tell you how to make a delicious Recipe with a photo you can see below.

in condensed milk

Butter cream is the best choice for those who decide to decorate a cake or a homemade cake. You can also use it as a filler for eclairs or cream of butter and condensed milk:

• Take 200 grams of butter and beat it until fluffy with a mixer. For this purpose, it is best to turn it on at low or medium speed.
• (ten tablespoons) pour into a bowl of oil in a thin stream, continuing to beat the cream until smooth.

If you don't have a mixer handy, use a whisk or wooden spatula. Remember that if you wish, you can give the treat any taste. To do this, just add a little aromatic additives to the cream.

Cream "Charlotte"

The recipe for creamy milk and eggs is not complicated, and you can easily cook it yourself at home. It is prepared as follows:

• Pour four tablespoons of milk into a saucepan, add four tablespoons of sugar to it, put the dishes on the fire and bring its contents to a boil.
• Whisk two eggs in a separate bowl. Gradually pour hot water into them without ceasing to interfere. Bring the new mixture to a boil as well.
• While the syrup is cooling to room temperature, beat 200 grams of butter until fluffy. Pre-heat it to the consistency of thick sour cream.
• Combine the prepared products and beat them together until a homogeneous mass is obtained.

milk cream recipe

One of the main advantages of this cream is the ease of preparation. You can add pineapple, kiwi, strawberries or vanilla sugar to the main ingredients. Each time you will get a new result and come up with new desserts. Butter cream cake recipe:

• Hold 200 grams of butter for half an hour at room temperature so that it becomes soft enough.
• Beat one glass of milk with two tablespoons of flour, put on fire and bring the liquid to a boil, and then let it cool.
• Beat butter with one glass of sugar and vanilla using a mixer.
• Add the milk mixture in a thin stream, remembering to stir. Wait until the cream acquires an airy consistency.

Cream "Glace"

Butter cream mixed with eggs has a special taste that your loved ones will certainly notice. How to make buttercream (recipe):

• In a suitable bowl, mix two eggs and four tablespoons of sugar.
• Put the mixture on a low heat and stir until it doubles or triples in size.
• Beat with a mixer or whisk 200 grams of softened butter.
• Combine the prepared products and beat them to a state of air cream.

Prepare delicious meals for the whole family. Delicate custard dough of these cakes goes well with butter cream. Read the instructions for preparation carefully and get to work:

• Melt 150 grams of butter in a saucepan over low heat, add a pinch of salt, one glass of boiling water to it and bring the mixture to a boil. Carefully pour one cup of flour into the saucepan and begin to stir it vigorously so that no lumps appear. When the dough has a uniform consistency, remove it from the heat and let it cool slightly.
• In the finished dough, add five eggs in turn, mix and transfer the resulting product to a pastry bag.
• Preheat the oven and grease a baking sheet with oil. Squeeze strips of dough 10-12 cm long onto it and bake the blanks for about 15 minutes until a golden color appears.
• Now you can cook cream butter, the recipe of which is quite simple. Mash one egg with one glass of sugar, carefully pour one glass of hot cream into them and heat over a fire until thickened, stirring constantly. Add one tablespoon of vanilla sugar to the cream and leave to cool. Beat 200 grams of butter until it turns white, and then combine with cream.
• Cut the eclairs on one side with a knife so that steam can escape from them. When the blanks have cooled, fill them with cream using a pastry bag.

Cover the finished eclairs with chocolate icing and serve with hot tea.

Your guests will appreciate this original dessert thanks to a pleasant combination of butter cream and coconut flakes. We will prepare the dough like this:

• Beat with a mixer or whisk one glass of sugar and three eggs. Add 100 grams of sour cream, 150 grams of melted butter and mix well. Sift three cups of flour through a sieve, mix with one cup of ground almonds and a bag of baking powder. Combine the prepared products and mix them well.
• Divide the dough into two equal parts, roll each, put them into round shapes and bake in a preheated oven until cooked. When the blanks have cooled slightly, cut each lengthwise into two parts.

Prepare cream butter (recipe):

• Beat four eggs with a glass of sugar, add three glasses of milk and eight tablespoons of flour. Put the mixture on the fire and cook until it becomes thick enough. Then take it off the heat and let it cool down to room temperature.
• Beat 300 grams of butter with one glass of coconut flakes and combine with the milk mixture. Stir the cream until smooth.

Now you can start assembling the cake. To do this, spread the cakes with cream, lay them on top of each other and cover the surface of the cake with the rest of the butter cream. Sprinkle generously with coconut flakes on your dessert.

Cake with strawberries, buttercream and whipped cream

In your kitchen, you can easily create a real masterpiece. Stock up on time, patience and get to work:

• For the dough, combine two cups of flour, two cups of sugar, a bag of baking powder, 200 grams of butter, four eggs, a glass of milk, a little vanilla and half a glass of strawberries, mashed to a state of puree.
• Divide the dough into three equal parts and bake round cakes in the oven.
• For the filling, beat one and a half cups of cream, two tablespoons of sugar and one and a half cups of strawberries, cut into slices.
• Cooking cream butter. Recipe: beat 100 grams of butter at room temperature, 200 grams of any two cups of powdered sugar, two teaspoons of vanilla.

“Assemble” the cake by smearing it with cream and decorate with whole strawberries.

The process of making buttercream is simple. To do this, whip cream or butter with the addition of various components.

However, not all so simple. The technology for making cream from cream for a cake provides for some nuances, without which the cream will not work.

Butter cream - general principles of preparation

The main thing is the high quality of the initial product and strict adherence to the sequence of preparation steps.

Base: cream or butter, must be at least 35% fat. With a reduced fat content, the cream will turn out to be liquid, from which it will not be possible to form a stable shape and pattern.

The initial products must be cooled, warm ones will simply delaminate.

It is advisable to start whipping at a low speed, slowly increasing it. The cream, which was liquid at first, will become thicker and lighter as it is whipped for two or three minutes. It should reach such a density that when the mixer is running, traces remaining on the surface of the cream from the rotation of the whisks will be noticeable - a clear sign of the readiness of the cream.

It is necessary to prepare the buttercream for the cake in a sufficiently large container so that when working with the mixer, the splashes do not scatter around.

Condensed milk, eggs, vanilla, cocoa, fruits and berries - this is an incomplete list of all kinds of additives that make the cream special.

Butter cream cake is suitable mainly for biscuits. A product made of puff or shortcrust pastry with such a cream can blur, does not hold its shape.

The use of food colorings and any flavoring additives to butter cream for cake will significantly expand the range and variety of the product.

Recipe 1: Cake cream (creme brulee)

In creme brulee, you can add all kinds of alcoholic drinks, cocoa, chocolate and other aromatic spices. However, the highlight of it - hardened, with a yellow tinge of the surface of the cream, must be by all means.

Ingredients:

Fatty cream (not less than 33%) - 500 g.

Egg yolks - 7 pieces.

Sugar - half a glass.

Vanilla - 1 pod.

Cooking method:

1.Heat the cream with the vanilla pod, divided along both halves.

Attention! Never boil!

2. Remove vanilla. As carefully as possible, put the yolks into the finished cream mixture.

3. Cook the cream in heated water, stirring constantly to prevent the formation of bubbles.

4. Pour the finished cream mass into the prepared form with the finished cake, the form should be with high sides.

5. Preheat the oven to 160 ° C and insert a baking sheet there for half an hour.

6. Remove the creme brulee from the oven, sprinkle with sugar and brown it with a grill for a short time so that the surface of the cream is covered with a caramel crust.

Recipe 2: Nutty Buttercream

Ingredients:

Butter - 100 g.

Powdered sugar - 100 g.

Honey - 1 tablespoon.

Nuts - to taste.

Egg yolk - 1 piece.

Lemon - 1 piece.

Cooking method:

1. Well knead the butter with yolk, sugar and honey, taking into account the general principles of cooking.

2.Supplement with crushed nuts.

3. Whisk the mixture vigorously until foam appears.

4. Put the cream of butter on cooling.

Recipe 3: Cream Cake

This butter cream is perfect when you need to beautifully decorate cakes or pastries.

Its saturation and density are regulated by the amount of powdered sugar.

Ingredients:

Butter - 200 g.

Powdered sugar - 500 g (4 cups).

Milk or cream - 2 tablespoons.

Vanilla sugar - 1 sachet.

Cooking method:

1. Beat the butter for about five minutes, until the composition becomes tender and light.

2. Add vanilla sugar and beat again.

3. Continue the procedure, all the time, in stages, adding half a glass of powdered sugar with intensive, constant beating with a mixer.

4. At the end, pour in either milk or cream and continue beating for another three or four minutes.

5. Optionally, to decorate the butter cream, it remains to tint it in various colors. Use gel food coloring, as liquid coloring can ruin the resulting consistency.

6. If the cream still turns out to be very soft and unstable, in order to maintain its shape, it must be placed in a cold place and, as it cools and increases in density, beat it additionally.

Recipe 4: Butter Chocolate Cream

Oil should be taken unsalted, soft consistency.

Ingredients:

Butter - 150 g.

Sugar - 200 g.

Chocolate - 100 g.

Vanilla - 1 teaspoon.

Cooking method:

1. Mix the butter with sugar and vanilla and beat the mixture well.

2. Pour sugar in parts, in small portions and beat the mixture each time until the sugar is completely dissolved.

3. Melt the chocolate either in a cup placed in heated water or in the microwave for thirty seconds.

4. Pour the chocolate into the butter mixture, and resume beating until a mass of uniform density is obtained.

5. You can use such butter cream both immediately and after light cooling.

Attention: chocolate does not like moisture, so it must be melted in a clean, dry dish and mixed with a dry spoon.

Recipe 5: Cream for cake with condensed milk - basic recipe

Ingredients:

Condensed milk - 1 glass.

Butter - 250 g.

Vanilla sugar - 1/3 sachet.

Cooking method:

1. Before work, prepare the butter by cooling it to a temperature equal to room temperature.

2. Rub the softened butter in the prepared bowl with vanilla sugar until white. The procedure can be done both manually, with a spoon, and with a mixer.

3. Introduce milk slowly, with a dessert spoon, without interrupting the beating. Until the increase in volume.

Recipe 6: Chocolate Charlotte Cream

This is the original butter cream for the cake, which is prepared with milk and egg syrup. There are two methods of making syrup to choose from.

Ingredients:

Butter - 400 g.

Sugar - 200 g.

Milk - 160 g.

Eggs - 4 pieces.

Cognac - 1 tablespoon.

Cocoa - 3 tablespoons.

Vanilla extract - 1 tablespoon.

Cooking method:

Method number 1.

1. Gently and carefully mix sugar, eggs and milk. Set the saucepan with the mixture over low heat and, shaking constantly, heat until it begins to boil.

2. Then continue boiling until such a density that the syrup scooped up with a spoon will drain from it in a thin stream. This usually happens when the syrup temperature is just above 100 °C.

3. Strain the syrup through cheesecloth and put in the cold to cool down to about 20 ° C.

Method #2.

This method of preparing syrup is divided into several stages.

1. Prepare a syrup from a mixture of sugar and milk, which must be boiled with continuous shaking in the same way as in the first method, until thick, when the syrup, scooped up with a spoon, will drain from it in a thin stream.

2. Beat the eggs for several minutes.

3. Gently pour in a small stream with continuous stirring into the egg syrup, equal to it in volume, hot sugar-milk syrup.

4. Then combine the whole mixture with the remaining sugar-milk syrup.

5. Put the dishes with the prepared syrup mass for a few minutes in water heated to almost boiling point.

6. Strain the syrup and place it in the cold.

Cream

1. Cut the butter into small pieces and beat it for several minutes.

2. Pour one of the prepared syrups into the prepared oil in small portions, while continuing to vigorously shake.

3. When the mixture thickens enough, add wine or cognac (a matter of taste) and stir for fifteen minutes.

Recipe 7: Buttercream for the Sewing and Sewing Cake

Ingredients:

Butter - 200 g.

Milk - 0.5 cups.

Sugar - ¾ cup.

Cooking method:

1. Whip the butter well.

2. Pour granulated sugar into milk and stir.

3. Bring to a boil and cool.

4. Gradually pour the cooled liquid into the whipped butter, continuing intensive stirring.

This cake is perfect for layering baked goods.

Recipe 8: Butter Cream "Coffee"

Ingredients:

Butter - 100 g.

Sugar - 180 g.

Eggs, yolks - 2 pieces.

Cocoa - 20 g.

Black coffee - 200 g.

Cherries infused with cognac.

Cooking method:

1. Mix the yolks with sugar, beat well.

2. Dilute cocoa powder with black coffee and steam until a thick mass is formed.

3. Remove from heat and cool.

4. Mix the resulting liquid with whipped butter.

Cognac (15 ml) added to the butter cream for the cake will give a hint of walnuts.

A slight addition of lemon juice to the cream - and it will turn out not so sweet.

A softened, ripened banana will give the cream a fruity tint.

A small amount of milk powder and coconut flakes - and the cream will resemble the taste of a Bounty bar.

Fresh cream does not whip well, therefore, before whipping, it is advisable to cool them with a long, up to two days, exposure in the refrigerator.

To create cold, when working with a hand mixer, the container with cream must be placed in a bowl of ice water

Soft, unsalted butter will greatly increase the stability of buttercream.