Menu
Is free
Registration
home  /  cucumbers/ How to grease a biscuit cake. A simple biscuit with a very buttery cream (recipe with photo)

How to grease a biscuit cake. A simple biscuit with a very buttery cream (recipe with photo)

Biscuit cream comes in several varieties. Usually cakes from such a dough are soaked with sour cream, butter, protein, cottage cheese or custard. Their basic recipes are very simple and consist of only two or three ingredients, and the process of making the cream comes down to a simple whipping of products. Yes, for sour cream All you need is sour cream and sugar. If you make a simple butter cream, then its main components will be condensed milk and butter. And for protein cream need egg whites and powdered sugar. More complex creams, such as custard, take longer to cook and contain more ingredients: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, all kinds of additives, you can endlessly create various recipes delicious creams, each time surprising guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you get a delicious chocolate layer for cakes or biscuits.

Often creams become not only delicious stuffing for cakes and other confectionery products. Arranged in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts loved by both children and adults.

A simple custard recipe. In addition to impregnating biscuit cakes, it can also be used as an independent dessert. It is good to fill various cakes with this cream, such as eclairs or tubules. And if you send custard in the freezer, then it will turn out the real ice cream. Add a little vanilla - this will improve the taste and aroma of the cream.

Ingredients:

  • milk - 2.5 l;
  • sugar - 800 g;
  • yolks - 10 pcs.;
  • potato starch - 3 tbsp. l.;
  • flour - 3 tbsp. l.

Cooking method:

  1. Pour 2 liters of milk into a saucepan with a thick bottom, put on fire.
  2. Put the yolks in a separate bowl, mix with sugar, beat into a fluffy mass with a mixer. Whisk until the sugar is completely dissolved.
  3. Pour ½ liter of cold milk into the sugar-yolk mass. Whip it all up again.
  4. Add flour and starch, mix well.
  5. When the milk in the pan already comes to a boil (but does not boil), pour in the beaten yolks in a thin stream. In this case, constantly stir the cream.
  6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After the appearance of bubbles on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
  7. We cover the cream cling film, cool and use to impregnate cakes.

Interesting from the network

Delicate curd-orange cream has a simple fabulous taste. Any dessert based on it literally melts in your mouth. Perfect for chocolate sponge cakes, filling baskets and other pastries. The cream can be served as an independent dessert, sprinkled with orange peel, grated chocolate or cocoa powder.

Ingredients:

  • cottage cheese - 600 g;
  • orange - 2 pcs.;
  • cream - 200 ml (over 33%);
  • sugar - 5 tbsp. l.;
  • gelatin - 20 g;
  • lemon juice - 2 tbsp. l.

Cooking method:

  1. We wipe the cottage cheese through a sieve or beat with a blender so that there are no small fractions left.
  2. Soak gelatin in half a glass of cold water.
  3. Peel oranges, remove seeds, cut into pieces. Using a blender, make puree, add sugar (2 tablespoons), mix well.
  4. We warm the gelatin, but do not boil until completely dissolved, add to the orange puree.
  5. Whip the cream, add to the grated cottage cheese.
  6. We send the remaining sugar to the cottage cheese, lemon juice, orange puree with gelatin. Mix the cream well and use.

Sour cream combines both the speed of preparation and a delicate, slightly sour taste. Thanks to this amazingly delicious and very simple cream, the cake always turns out incredibly airy and lush. The cream is well suited for dry biscuits, such as honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

  • sour cream - 500 ml (25% fat);
  • powdered sugar - 1 tbsp.;
  • vanillin.

Cooking method:

  1. Put sour cream, vanillin and powdered sugar. Mix well with a spoon until smooth.
  2. Beat with a mixer at medium speed for 10-15 minutes. The mass should increase at least twice.
  3. Optionally add chopped nuts, fruits, berries, coconut flakes or grated chocolate.

This cream has been popular for decades. The secret of his success is clear. Cream always turns out, quickly prepared from simple ingredients, great for impregnating cakes, and for creating various decorations for dessert. In addition, it is also very tasty. If you want to make chocolate cream, add some cocoa powder.

Ingredients:

  • butter - 200 g;
  • condensed milk - 1 can;
  • vanilla sugar - 1 sachet;
  • liqueur - optional.

Cooking method:

  1. Take the butter out of the fridge in advance so that it warms up to room temperature. If you want to speed up the process, cut the butter into small pieces.
  2. Put the softened butter in a separate bowl. Using a mixer, beat the ingredient until it becomes absolutely homogeneous and soft.
  3. Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or boiled condensed milk. To give the cream an interesting taste and aroma, add a little liquor.
  4. Beat the cream for another 10-15 minutes. The finished cream should keep its shape well and have a uniform consistency.
  5. We impregnate the cakes with cream, using a pastry bag we make all kinds of decorations for dessert.

Now you know how to make biscuit cream according to the recipe with a photo. Enjoy your meal!

Homemade cake is the most delicious dessert in the world. Even a cake prepared according to a simple recipe from the family archive can become a real culinary masterpiece if soaked with delicious cream. pay attention to useful advice experienced chefs who know how to make delicious cream for a biscuit, and then your cake will always be the highlight of any home celebration or holiday:
  • The more sugar you add to sour cream, the thicker its consistency will be. If you want to make a liquidish cream, then use store-bought sour cream, thick cream obtained from fatty homemade sour cream.
  • When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting oil.
  • Before preparing sour cream, excess liquid should be removed from sour cream. To do this, transfer it to gauze folded in several layers, hang it so that the serum flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dried cream while whipping sour cream. They will give the cream the necessary density.
  • For the preparation of creams, it is best to use not sugar, but powdered sugar. It is easy to prepare in a blender or buy in a store.
  • Curd should only be used fresh. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
  • Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries. Children especially love these desserts.

12 best recipes cream for biscuits

The success of a biscuit cake depends not only on how good the biscuit itself is. An important role is played by the cream for the biscuit cake. It is the filling that will make your cake exquisite, delicate, unique, it will add an accent to the whole biscuit. By the way, you can bake biscuit cakes yourself (in this case, the cake will turn out much tastier), or you can buy ready-made ones. Now I want to tell you what creams I cook for biscuit cake.

Protein cream for biscuit cake

Ingredients:

  • 10 egg whites
  • 2 tbsp. Sahara
  • 2 tbsp condensed milk
  • 20 gr. gelatin
  • 1 tsp vanilla
  • 150 ml. water
  1. This is one of my favorite creams, it is tender, tasty and very quickly prepared. In addition, the taste butter cream you can change by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique prunes accent, I want to tell you.
  2. To make the filling for the cake delicious, it is advisable to soak the prunes in the evening. To do this, take prunes, remove the bones. Using a knife or kitchen scissors, chop the prunes.
  3. Fill the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling is being prepared for children's cakes, then despite the fact that alcohol is not felt at all in the cake, it is still better to replace the liquor with sweet syrup or just water.
  4. We put the prunes in the refrigerator for the night to infuse.
  5. The next day, we grind the swollen prunes together with the liquor in a blender. It is not necessary to grind to a homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble a not very dense jam. If the liquid is not enough, then add a little more liquor or just sweet syrup.
  6. Separately, in a clean bowl, whip the chilled cream. Cream can be whipped either with a mixer, or in a long-proven way - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until you get a firm cream.
  7. The components of the filling - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect biscuit cake.
  8. We put the first cake on a cake dish or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
  9. We put the second cake, we also grease it with prunes, and cream on top. For the third cake, repeat all operations.
  10. Using a long knife, smooth the surface of the cream so that the biscuit cake turns out to be even and pretty. Decorate the cake with candied fruits or fresh fruit Sprinkle the sides with grated chocolate.
  11. Everything, our unique biscuit cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make sponge cake with cream and raspberry jam. Try it for sure!

Butter cream for biscuit with cocoa

  • Ingredients:
  • 2 tbsp sugar or powdered sugar
  • 500 ml. cream 25-30% fat
  • 3 tbsp cocoa
  1. Simple buttercream and cocoa buttercream are a great combo for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
  2. To get cocoa buttercream, first add cocoa to the chilled cream. Mix and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the cocoa taste is weak, then add a little more cocoa until the desired result is obtained.
  3. Start whipping the cream at low speed. We use a stirrer. Gradually add sugar.
  4. Beat until you get a fairly thick cream. Cocoa buttercream whips up much faster than regular buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and whey separated, is no longer suitable for a cake.
  5. Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liquor.
  6. We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

  • Ingredients:
  • 150 gr. dark chocolate
  • 150 ml. cream
  1. This is the easiest and fastest sponge cake cream you can think of, and most importantly - it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
  2. So, heat the cream to a boil (100 ml of milk and 50 g of butter). No need to boil, just bring to a boil and turn off the heat.
  3. While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream, which quickly becomes thick.
  4. Lubricate the layers of biscuit with this chocolate cream, decorate the cake and hide in the refrigerator.
  5. For more details on how to cook chocolate cream (icing), read the step by step recipe. chocolate icing.

Cream for condensed milk cake

  • Ingredients:
  • 200 gr. butter
  • 200 gr. condensed milk
  • 1 sachet of vanilla sugar
  • 3 art. l. liquor (optional)
  1. But this condensed milk cream is well known to everyone since the distant Soviet times, when cream and chocolate were either a great luxury or a great shortage, but the butter and condensed milk cream is the very thing: fast, affordable and reliable! It always turns out, even from margarine, but I don’t advise using margarine, otherwise the taste will turn out to be margarine))).
  2. So heated to room temperature Whisk the butter with a mixer.
  3. With the mixer running, gradually add the condensed milk.
  4. To make the taste of the cake cream richer, you can add a little liquor.
  5. For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step by step recipe.
  • Ingredients:
  • 250 gr. butter
  • 1 st. Sahara
  • 1 st. milk
  • 2 eggs
  • vanilla
  • cognac
  1. Very gentle and tasty cream, consists of two components: the custard part and the oil part. It is easy to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. We are watching
  • Ingredients:
  • 200 gr. butter
  • 4 tbsp powdered sugar
  • 4 tbsp condensed milk
  • cocoa
  • cognac
  1. Excellent cream, holds its shape well, suitable for filling biscuit and for leveling the surface of the cake. Also used for cake decoration, easy to work with. See step by step chocolate cream recipe.
  • Ingredients:
  • 130 gr. milk
  • 100 gr. butter
  • 2 yolks
  • 50 gr. Sahara
  • 50 gr. hazelnuts
  • 1 vanilla sachet
  • 10 gr. starch
  1. Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
  2. In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
  3. When the cream thickens, add finely grated hazelnuts. Mix and remove from fire. Let the cream cool down.
  4. Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is homogeneous.
  5. Lubricate the soaked biscuit cakes with a nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.
  • Ingredients:
  • 800 gr. fat sour cream
  • 1 st. sugar or powdered sugar
  1. For the cream, we take fresh fat sour cream, non-acidic. We start beating with a mixer.
  2. Gradually add powdered sugar or sugar. Whisk until the cream is smooth.
  3. We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Medovik. Step by step recipe sour cream look.

Custard for biscuit cake

  • Ingredients:
  • 5 eggs
  • 1 cup of sugar
  • 1l. milk
  • 100 gr. butter
  • 2.5 st. spoons of flour
  • vanilla
  1. Biscuit custard is prepared in exactly the same way as Napoleon cake cream. Bring the milk to a boil and then turn it off.
  2. Beat eggs by hand or in a blender, add sugar and flour.
  3. Pour the egg mixture into the milk that has cooled to 80 ° C in a thin stream. Whisking constantly with a wooden spatula, heat the cream until it thickens. Boil for a couple of minutes and turn off.
  4. Let the cream cool down a bit, then add the vanilla and butter. Beat the cream well with a whisk. Lubricate the biscuit cakes with the finished custard. .

Strawberry cream for biscuit cake

  • Ingredients:
  • 200 g strawberries
  • 150 g cream 30% fat
  • 80 g sugar
  • 100 ml. milk
  • 2 eggs
  • 10 g gelatin
  1. Grind the yolks and part of the sugar thoroughly, and then pour in the warm milk. Stirring constantly, heat the mixture until it thickens.
  2. Pour gelatin diluted in water or milk, cool the egg-milk mixture.
  3. Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries or jam.
  4. Lubricate biscuit cakes with the obtained strawberry cream, which it is desirable to soak with sweet strawberry juice. We look.

Coffee Cream Biscuit

  1. coffee cream for a biscuit is prepared according to the same scheme as vanilla cream. The only difference is that when cooking the egg-milk mixture, we add not 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture almost to a boil, add gelatin, and then cool. Similarly, add whipped cream to the cooled mixture.

Vanilla cream for biscuit cake

  • Ingredients:
  • 200 g cream 30% fat
  • 3 tbsp Sahara
  • 100 g milk
  • 2 yolks
  • 10 g gelatin
  • vanillin
  1. Soak gelatin in cold water or milk.
  2. Mix the yolks and sugar thoroughly enamelware and then add warm boiled milk.
  3. Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. We combine the egg-milk mixture with gelatin. After complete dissolution of gelatin, add vanillin, mix thoroughly, and then leave to cool to 25 ° C.
  4. Beat the chilled cream with a mixer until a thick fluffy mass is formed.
  5. Combine whipped cream with chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liquor.

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preferences.

These dishes are worth a try.

Reviews and comments:

Rita 11/15/11
The mixer broke down, and it was lazy to whip with hands, so I tried to whip the cream with a blender. It turned out to be cream-butter, well, don’t really throw it away, so I smeared the cakes with it. The cake turned out awesome, thanks for the recipe, and the mixer will have to buy a new one :)

Masha 05/29/12
Prunes for the filling can be quickly ground with a blender. I pour boiling water for half an hour, dig out the bones, and then whack the pulp with water and you're done.

Evgeniya 07.11.12
The last time I bought a cake in a store, I swore that it was the last time I spent money on garbage ... And I kept my word, and when I tried your cakes with different fillings, then now you can’t lure me with any store. Thank you!

Alyona
Eugene, thank you for your kind words! I also really like biscuits with whipped cream, and every time I come up with something new: either a filling with dried apricots, or with pieces canned pineapple, then I invent the original impregnation of cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 28.02.13
I made a biscuit with cream and cocoa. very tasty and beautifully done. Alena, you write all the time that biscuit cakes need to be soaked. how do you do it and how much is needed for one cake?

Alyona
Olya, thanks for the comment and the good question.
Ideal impregnation for biscuit cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 gr. I have 100-150 ml. liquor. I really like amaretto soaked biscuits. If there is no liquor at hand, then you can take 60-70 ml. cognac, dilute it with water to make 90-100 ml. and add sugar to taste. And we soak the cakes with this cognac syrup.
For non-alcoholic impregnation, you can prepare any fruit syrup. To give the biscuit a coffee taste, the cakes are impregnated with coffee (natural with sugar). An example is the Tiramisu cake. It is impossible to say the exact amount of impregnation, it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 18.03.13
Please tell me, can you decorate the top of the cake with these creams: make sides, flowers? Do creams hold their shape well?

Alyona
Ekaterina, of the listed creams, butter cream with or without cocoa more or less holds its shape well. Custard and other forms do not hold well, mainly used to create a creamy layer between the cakes. To make the cream more dense, cream can be whipped in a blender (here it is important to prevent the moment of oil formation). It turns out a cream that is lighter than an oil one, but which lays down quite well when using a culinary syringe. The result is visible in my photos.

Valentine 25.03.13
The first time I cooked butter cream for a biscuit, I was very worried about how it would whip. Everything turned out great, the guests did not even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 24.10.13
Good afternoon. Sorry for the stupid question, I'm just learning... Tell me please, as I understand it, that cream should be thick (like homemade), not liquid?

Alyona
Good afternoon, Anastasia! The cream must be fresh and full fat, with a fat content of at least 30%, preferably 35%. Cooking cream with reduced fat content, which is simply added to dishes, is not suitable for cream. Also, frozen cream or which has already appeared sour is not suitable. I buy cream in the store, I always choose the freshest. Fresh cream always liquid.
P.S. Anastasia, if you are just studying, I would advise you to first master more simple creams, for example, butter cream with condensed milk or custard.

Anastasia 24.10.13
Alena, thank you very much for the detailed answer and advice. The biscuit will soak overnight and tomorrow I will make butter cream with condensed milk. Creamy is still scary to do.

Alyona
I'd love to know how the cake turned out. As for the buttercream, there is nothing particularly complicated. But still, it is better to first try to prepare the cream in a small volume, so as to learn. And when you feel all the subtleties, then you can already make cream for the cake.

Lelya 06.11.13
Biscuit is my weakness) And there are so many here different options cream that just ran up the eyes. I admit honestly, I always cook strictly as prescribed, I don’t change anything) I still don’t have enough experience for this. I liked the cream with liqueur and prunes. I'll try to make it over the weekend! True, it confuses whether it will turn out too sweet?

Alyona
Lelya, the sweetness is very easily corrected. It is enough to reduce the amount of sugar. Take 2 tbsp. sugar instead of 3 tbsp.

Anastasia 08.11.13
Finally, the Internet has earned and I hasten to unsubscribe immediately! I decided to please myself with a delicious cake for my birthday)) I was very worried, because I didn’t always get a biscuit, and even before my mother-in-law (who bakes delicious tori) I wanted to brag! And lo and behold!! the biscuit turned out and soaked perfectly and the butter cream with condensed milk turned out !!! In general, the cake turned out great, everyone liked it and I was very pleased! Now I'm going to try new creams according to your recipes! Thank you very much!

Alyona
Anastasia, I am very glad that both the cake and the cream turned out well. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try a cake with whipped cream, it's generally a fairy tale))).

Anastasia 08.11.13
Elena, thank you so much for your advice! I will definitely try!

Victoria 11/25/13
My custard didn’t turn out and it smells strange of proteins.

Shurik 11/25/13
Victoria, an unpleasant smell from proteins can only be if the eggs are stale. It is generally better not to use them, and even more so for a birthday cake.

Alyona
Shurik, about the freshness of the products is a very true remark. Eggs, especially for cream or baking, should always be checked for freshness. The easiest way is to collect water in a deep bowl and lower the egg into the water. If the egg has sunk, then it is fresh. If it floats between the bottom and the surface, then so-so, if it floated to the surface, then it cannot be used for food.

Lilia 10.12.13
It's great when there is such a choice of cream for biscuit cakes, because most of all we love biscuit cake with cream and no other. I prepared all the options for the cream, but I didn’t succeed once with custard, now I want to carefully approach the recipe for making just such a cream. It always seems to me light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out really tasty, and the aroma is generally superb.

Oleg 03.01.14
My wife arranged a celebration of the stomach - she made a biscuit with condensed milk cream. Just like when I was a kid, thank you!

Alyona
Cheers, Oleg. And thanks for the feedback)))

Anna 01/12/14
But I did not see the recipe for sour cream. But this is just a great option for a cream biscuit. For 500 gr. thick sour cream, you need to take a glass of sugar and beat. Perfectly impregnates biscuit cakes!

Alyona
Anna, thanks, now I have a complete collection)))

Varya 01/15/14
I love biscuit cakes most of all, and such a list of different delicious creams is just the way. Classic cream somehow already boring, so I'm picking up the recipe for vanilla cream, this is just what I need today. Thanks!

Tonya 20.04.14
I really liked the chocolate cream. did chocolate filling at the biscuit, there was still enough to cover the cake on top. Guests all dared, thank you!

Ksenia 21.06.14
I used buttercream for the cake. It seems to me that it suits the biscuit better than all the others. It turned out very soft and airy. Just a meal!

Lidia Mitrofanovna 26.10.14
For biscuit baking I have already tried to make cream with condensed milk, and custard, and creamy. I liked the creamy one the most, especially with cocoa. Now I decided to make butter cream with nuts. What will come of it and how this taste will suit the biscuit, then I will write.

Alyona
Lidia Mitrofanovna, be sure to write, it is very interesting to know your opinion about this cream.

Lidia Mitrofanovna 28.10.14
Prepared butter cream with hazelnuts (hazelnuts). The cream turned out quite tasty, spicy.

Olga 08.11.14
All recipes are good and correct. But I have 2 meringue cakes prepared by me, 2 high biscuit cakes, cut in half. Delicious but very sweet. I would like a variant of a thick, but slightly sweet cream with sourness. Please suggest options if possible. Thank you! I'm baking for my golden wedding!

Alyona
Olga, I would still recommend cream with cream, and to add sourness, use either prunes or jam.
How to cook cream with prunes, you can see. The amount of sugar in whipped cream can be reduced.
How to make a biscuit with cream and jam, see Jam, you can use any (with sourness).
You can also make cocoa buttercream. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Compound:
butter 100 gr.
cognac 1 tbsp
condensed milk 2 tbsp
powdered sugar 40 gr.
Add all the ingredients to the softened butter, beat with a mixer until smooth.
You can make Charlotte custard, just reduce the amount of sugar. Detailed Description not on the site yet, I'll post it tomorrow, I'll just cook it today.
Alternatively, you can try orange cream, such as in this recipe. But it is still a little dry for a biscuit, so I would lay another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. Quick and delicious, thanks for the recipe!

Victoria 30.12.14
I made Strawberry cream for biscuit cake according to this recipe ... why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely .. the cream whipped and thickened, but when everything was put together it turned out to be a liquid cream .. it didn’t look like a cream ..... the cream did not hold its shape, it looked like sour cream .... only the cakes ruined everything ...

Alyona
Victoria, don't panic ahead of time. Apply the cream on the cakes, and put the cake in the refrigerator. Cakes with creams, which include gelatin, must stand for several hours in the refrigerator for the gelatin to harden (this is well known to everyone). If you planned to decorate the cake, then oil creams are made for these purposes. And don’t worry about biscuit cakes, they will only be more tender from additional impregnation)))

Victoria 31.12.14
Thanks a lot!! Happy New Year to you too!! I did just that ... but what should I do?)) Well, everything seems to be frozen .... we will try !! it will still be delicious .. the composition is good .... I just expected it to be air cream.. like in stores ... well, you see there is only chemistry there!))

Alyona
Victoria, if you wanted to get an airy strawberry cream, then you should have cooked it on whipped proteins, as for the Bird's Milk cake, with only one addition: season the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 06.01.15
And I, stupid, used to always buy a ready-made cream, I was afraid that it would not work. And as it turns out, there is nothing complicated here. I liked the custard, and vanilla, and sour cream, I will definitely take note of the recipes.

Dasha 11.02.15
Most of all I liked the chocolate cream, although I tried almost all the options. Especially if you soak the cakes with liquor, it will be just a bomb. In general, I adore chocolate, so I try to add it as much as possible in the form of chocolate drops even in baking. And on top of the cake I pour a thick layer of chocolate icing. That's the kind of chocolate addict I am.

Rosa 27.02.15
Our whole family just loves homemade cakes, good selection cream recipes. I'll take a look at a couple of new ones. Most of all I liked the cream with condensed milk, tender and soft creamy taste, and most importantly, it is prepared quickly and easily.

Lana 04/14/15
you will not tell me how to color creams for cakes with natural dyes, for example, beet juice. I squeezed the juice, added it to the cream, the juice flows to the bottom.

Alyona
It is easiest to color custard with juice or jam. When the custard is almost ready, add juice or jam to it. So that the cream does not turn out to be too liquid, reduce the amount of milk in it.
It is much more difficult with oil and protein creams, since oil and whipped protein practically do not mix with water (juice). To prevent the juice from draining, you can use gelatin, as in the case of strawberry cream, but such a cream is already more like a marshmallow.
the very best natural dye creams for cakes is chocolate or cocoa. In general, to decorate a cake, there is nothing easier, more beautiful and healthier than nuts, candied fruits, candied or fresh fruit - two minutes and the masterpiece is ready.

Svetlana 06.07.15
In sour cream for biscuit it is written that sour cream is needed fatty and non-acidic, I did just that and it turned out to be butter.))))) Is there a recipe for sweet butter?)))

Alyona
Svetlana, sour cream is usually whipped for a short time, just a couple of minutes, just so that the sugar dissolves in sour cream.
If it so happened that you overdid it a little and whipped the butter (maybe you were sold cream), then it's okay. The first thing we do is decant the serum. Sweet butter can be frozen and then used for baking (butter pastry, shortcrust pastry) or for making butter cream with condensed milk.

Elena 01/28/16
Alena, hello. Question about vanilla cream Soak gelatin with milk or water from the indicated 100 gr. Or is it extra fluid? Thanks

Elena 01/28/16
Thank you very much. Alena, as a rule, I make cakes with cream: cream with cottage cheese. I would like to add something new, but what I did not know. I found a very interesting addition to cream from you. Thanks again.

Hope 02.06.16
Alena, tell me, what kind of cream can you use to smooth the sides of the cake? the biscuit cake itself with strawberries and sour cream, but the cream is liquid, soaked the cakes well, but it’s impossible to even out the sides ...

Alyona
Hope, in your case it is best to prepare sour cream with butter. It turns out denser and allows you to align the sides of the cake. How to prepare such a cream is described in detail in the "Monastic hut" cake (remove whey, add oil, etc.).
Alternatively, you can make butter cream with condensed milk or butter cream based on whipped cream. If you know how to whip cream, and you get it quite thick, then this is also a good solution. If there is little experience with cream, then opt for either the first option or oil cream.

Hope 10.06.16
Alena, thank you very much for your help))) I made sour cream with butter, everything turned out great! You have a very useful and interesting site) Thank you again)

sponge cake. Biscuit cake is a fairly common and one of the most popular varieties of cakes with a long history. Such cakes are prepared on the basis of biscuit cakes, and various creams, glazes and fillings are used to impregnate and decorate them.

Biscuit dough is prepared quite quickly, so all the products for its preparation must be prepared in advance. In order to cook biscuit dough on basic recipe, flour is added to eggs beaten with sugar, after which the dough is kneaded and cakes are baked from it. Then the finished cakes are cut, soaked in syrup or smeared with cream and decorated. And to add splendor to biscuits, part of the flour can be replaced with starch. You can add to the dough and pieces of fruit or nuts.

In order for the biscuit to turn out with a bang, the eggs for beating must be chilled, and the container in which they will be beaten must be cold, dry and clean. And the flour, before you start preparing the dough, should be sifted at least three times - this will saturate it with oxygen and make the dough fluffy and soft. As for sugar, it is quite acceptable to grind it into powder - then it will be much easier to beat the eggs.

Jam or jam is considered to be a classic filling for biscuit cakes, and a huge number of a wide variety of creams allows you to experiment with their tastes: a biscuit cake with cream based on condensed milk will be very sweet and at the same time a little dry, a biscuit cake with sour cream turns out surprisingly tender and soft, and the biscuit cake with whipped cream is always unusually airy. They go well with biscuits and butter, cottage cheese or custard.

Delicious biscuit cakes are also obtained with fruits: with strawberries, cherries or fruit jelly. A banana layer will also be an excellent solution - it will help make the biscuit cake softer and more tender. And biscuit cakes with the addition of cocoa or chocolate can boast an extremely rich taste.

When baking biscuits, you must observe temperature regime, which should be in the range from one hundred and eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may become covered with a crust that prevents the evaporation of moisture, and the finished biscuit will certainly settle after cooling. Also, so that the biscuit does not settle and compact, it is strictly forbidden to shake the form with the dough. And if you don’t want to bake biscuit cakes yourself, you can always buy ready-made cakes in the store. Even children can make a cake from such cakes!

Click Class

Tell VK


Did you know that before the biscuit was a common food for sailors? Yes, yes, the nobility found out about this delicacy much later, and the first queen who had it on the table was Queen Elizabeth. And this is despite the fact that this dessert has a French name. We have tried biscuit dough more than once in various culinary masterpieces, and a different result was obtained precisely from the impregnation, decoration and filling of the dessert. And since this has such an important role, then let's talk about what a sponge cake cream is. After all, not every recipe is suitable for this cake.

The peculiarity of the biscuit dough is that it is prepared without butter and sour cream, i.e. no fat at all. Eventually finished cake It has a dense and slightly rough texture. This is not porous sour cream or manna for you. Therefore, the biscuit cream must be able to soak the baked cake and also keep its shape when you decorate the dessert with this cream.

These are the tasks set by confectioners for the creams known to us.

But there are universal cream mixtures, for example, curd, cream, yogurt, sour cream. Here are their recipes and we will analyze below.

Sour cream for biscuit cake (made from sour cream and sugar)

Sour cream is a very affordable product. Depending on the ingredients added, it can take on different flavors. But in any case, this cut will always soak the dessert well and make its taste very delicate.

Ingredients:

  • 500 gr sour cream from 20% fat
  • 100 gr sugar
  • 1 sachet of vanilla sugar
  • 1 sachet of cream thickener

It is better to take homemade non-acidic sour cream. It is thicker and fatter than store-bought.

Add sour cream, sugar and vanillin to the container and start mixing everything with a mixer. Mix until the sugar completely turns into sour cream and ceases to be felt.


If the sour cream is very oily, then work with the mixer for a short time so as not to kill the sour cream and create butter. The sour cream will thicken as you beat.


Here, in general, is the whole cooking process.

But there are times when the sour cream mixture turned out to be liquid, then we add a bag of thickener to it.


If you are in favor of avoiding chemical additives in food, then you can do it, it shows how to do without a thickener.

Cream for biscuit cake - a very tasty and simple recipe

A sponge cake can be turned into a masterpiece using any of the creams listed below, most often it is protein, cottage cheese, creamy and custard. I want to bring another kind of very affordable cream that resembles ice cream. But it is not suitable for soaking biscuits, it turns out to be dry. It is used more in decorating desserts. And you can soak the cakes with syrup.

Cream for semolina cake:

  • 0.5 cup milk
  • 1 tbsp semolina
  • 1 tsp powdered sugar
  • 0.5 tsp butter

We cook the usual semolina let it boil for a minute.

Cover the porridge with cling film so that a crust does not appear.


Add sugar to soft butter, or even better use powdered sugar and beat together with porridge.


And it can already be used, grains of semolina in the cream are not felt at all.

This cream is also good with lemon. Lemon should be scalded with boiling water, peeled and peeled and chopped with a blender with the addition of sugar.


This additive is added at the stage of pouring porridge into the oil mixture.

This cream is unusual because it gives sourness and freshness.

Yogurt cream for biscuit cake

Gelatin can be added to the yogurt cream, then it turns out to be more dense if it stands in the cold, or it can be prepared without gelatin. I described the gelatin cream option in this article, so I don’t want to repeat myself.

Ingredients:

Before cooking, both products are kept in the cold. Remember that warm cream under the influence of a mixer will separate into two fractions (butter and whey), we do not need this. We do not translate products, but create culinary masterpieces.

And we begin to whip the cream with a blender, whisk or mixer until soft peaks.


You can add powdered sugar, it's up to your taste. When soft peaks are obtained, we begin to lay out 300 grams of thick yogurt and continue to mix it all. Turn off the mixer when the consistency of the cream has reached firm peaks. When the mass is thick and dense and does not pour out of the plate.


Now you can soak the biscuit with it or decorate its front part.

You can also soak a biscuit roll with this composition.

Butter cream for biscuit cake (from cream)

A truly stable cream is obtained according to the recipe below. And, if you are a master and masterfully own a culinary syringe, then you will really like this mass in your work.


Ingredients:

  • 500 ml heavy cream
  • 2/3 cup sugar or powdered sugar
  • 200 gr. cream cheese Philadelphia
  • Vanillin

There are two rules for working with butter cream: we work only with a cold product and start the mixer at minimum speed.

We will begin the preparation of this magical cream, of course, by whipping the cream, gradually adding sugar or powder. Whisk until soft peaks.


Now let's get to the cheese. We cut it into pieces, add vanilla and a couple of spoons of whipped cream to it and mix.

Combine both masses in a deep container for a couple of minutes.


You will get a thick texture and delicate taste. With this cream, you can also coat the cakes from the inside and create any shape on them.

If you want to save on purchased Philadelphia cheese, then cook it according to this.

Cream for biscuit cake from condensed milk and butter

Here is one of the most common options for decorating and spreading sponge cake, created without effort. You choose condensed milk according to your taste - boiled, or simple according to GOST. The taste will still be very pleasant. Just look at the proportions, for some, a whole jar of condensed milk in cream may seem like overkill. Then you can dose the amount of poured condensed milk to your taste.


Ingredients:

  • 200 grams softened butter
  • 1 can of condensed milk

Beat the butter to slightly change its structure and saturate it with oxygen.


Pour the condensed milk into the same container.


Beat for one minute on low speed. The cream is ready.

Cream for sponge cake with sour cream and condensed milk

Condensed milk in creams acts as a sugar substitute and gives a pleasant delicate aftertaste to the dessert. Moreover, this cream turns out to be less thick than from cream. The more convenient it will be used both inside the cake and outside when the gelatin is taken.


 Ready-made sour cream

Ingredients:

  • 800 gr fat sour cream
  • 1 can of condensed milk
  • Gelatin
  • Vanilla sugar

Beat a little sour cream and add condensed milk.

Pour vanilla sugar into the mixture.


After that, pour in the melted gelatin.


That's the whole cooking process. The mixture will not run in the refrigerator and will absorb well into the cake.

Milk biscuit cream

In milk, the cream is not only whipped, but also boiled. That's why it's called "custard". Of course, the manufacturing technology is not quite familiar, but it is perfect for both biscuit and Napoleon cake.
Do you think it's hard to do? And I tell you that no, the main thing is not to forget to stir it, as in the case of semolina.


Ingredients:

  • 1 egg
  • 75 gr sugar
  • 2 tbsp. spoons of flour
  • 200 ml cold milk
  • 50 gr soft butter

Combine the egg with sugar with a blender, pour two tablespoons of flour into the same mass and gradually pour in cold milk.


Pour into a saucepan and brew over medium heat, not forgetting to stir, otherwise, when it becomes thick, it may burn or give you lumps as a result.


The finished cream has a consistency similar to liquid semolina.

There you need to put the butter, already softened. It must be stirred until completely dissolved.

It is ready to soak the cakes, but for further decor, send the saucepan with the mixture to spend the night in the refrigerator.

Cream for biscuit cake with cherries

Most often, fruits and berries are combined with a layer of cake and set aside for the final decoration.
If you don't like it when cherries turn everything red and then blue juice, then it is better to make chocolate cream with the addition of cream or snow-white, but using dye.


Better cherry add to the dough when baking or put already on the surface of the dessert smeared with cream.

It is also crushed with sour cream or curd cream and soaked in biscuit cakes.

tweet

Tell VK

Cream for biscuit cake is the most delicious and beloved component of the cake. The cream is able to give the usual biscuit cake a wide variety of flavors, allows you to cook completely different confectionery, turn a trivial cake into a masterpiece.

The main advantage of the biscuit lies in its versatility. FROM biscuit dough absolutely any kind of cream is combined, so it is impossible to describe how to make a cream for a biscuit cake in one post. The most common are sour cream that gives sourness, fatty and satisfying butter, healthy and nutritious curd or yogurt cream, sweet and beloved by everyone, without exception, chocolate or caramel cream based on condensed milk.

One or another cream is prepared depending on the desired calorie content of the dish, palatability or additional components. Which one is better is hard to say. For example, a cake with berries and fruits goes perfectly with cottage cheese, yogurt or sour cream. Chocolate cake we advise you to add thick oil cream. Dessert with nuts is recommended to be done with caramel cream from boiled condensed milk.

We offer proven recipes for creams. Their preparation does not cause difficulties, and the result will exceed all expectations.

Photo of a simple sour cream cake

Sour cream is not as high-calorie as butter, and less sweet than protein. Great for cakes with fresh or canned fruits and berries, it has a pleasant sourness and will be appreciated by those who do not like sugary desserts. The most popular biscuit-based cakes are cherry and sour cream cake or fruit and sour cream cake. Cakes are light, juicy, tender, do not overload the body with fats and carbohydrates.

Ingredients for the recipe:

  • fat sour cream (from 30%) 2 glasses
  • sugar 1 cup
  • vanilla sugar 1 teaspoon

Cooking method:

  1. Beat the chilled sour cream with a mixer at medium speed, gradually adding sugar.
  2. At the very end, add vanilla sugar. Use immediately while the cream is fluffy.


Photo of a lung curd cream for cake

Cottage cheese cream for biscuit is considered one of the most useful and low-calorie. It goes well with berries (strawberries, raspberries, currants), fresh and canned fruits (apricots, plums, peaches). To get a thick layer of cream, it is recommended to thicken the cream with gelatin.

Ingredients for the recipe:

  • cottage cheese 500 g
  • heavy cream (30%) 250 ml.
  • sugar 1.5 cups
  • gelatin 20 g.
  • berries (optional) 300 g

Cooking method:

  1. Pour 150 grams of gelatin warm water. Leave to swell for 30 minutes. Heat the swollen gelatin, stirring, until completely dissolved. Cool down.
  2. Pass the cottage cheese through a sieve to make homogeneous mass without lumps.
  3. Whip the cream with a blender into a fluffy mass, gradually adding sugar. Add cottage cheese, stir. Adjust the amount of sugar to taste.
  4. Pour the gelatin into the cream in a thin stream. Add washed and dried berries. Stir gently. Cream of cream and cottage cheese is ready.


Photo thick chocolate cream for cake

Chocolate cream according to this recipe is suitable for white and chocolate biscuit cakes. It can also be served as an independent dessert. The cream turns out to be thick, dense, goes well with juicy soaked biscuit cakes. Prepares quickly and simply. The calorie content of the cream is high, so you should enjoy the cake with chocolate cream in moderation.

Ingredients for the recipe:

  • eggs 3 pcs.
  • sugar 1.5 cups
  • butter 400 g
  • cocoa powder 3 tbsp. spoons
  • water 100 ml.
  • cognac (rum, chocolate liqueur) 2 tbsp. spoons

Method for preparing chocolate cream for biscuit cake:

  1. From sugar and 100 milliliters of water, boil the syrup. To do this, mix sugar with water and cook, stirring, until the sugar dissolves. Remove the foam that forms when the syrup boils. Set aside to cool.
  2. Beat the eggs with a mixer until fluffy. Gradually add chilled sugar syrup.
  3. Whisk softened butter with cocoa powder. Add egg mixture and cognac. Continue whisking until smooth. The most delicious cream is ready.


Photo of fruit yogurt cream for cake

Cakes with yogurt cream have become the best gift for girls who are trying to keep fit. With their appearance, it became possible to enjoy a delicious cake without harming the figure. By itself, yogurt is a valuable fermented milk product containing lactic acid bacteria that are important for the body, so desserts with its use are not only tasty, but also healthy. It is preferable to give such cakes to children. They are light, low-calorie and delicious. Try making fruit yogurt cream at home. It is possible that it will become a frequent delicacy for your family.

Ingredients for the recipe:

  • yogurt 500 ml.
  • cream (30%) 1 cup
  • powdered sugar 1 cup
  • fruit juice 1 glass
  • gelatin 30 g.

How to prepare yogurt cream for biscuit cake:

  1. Soak the gelatin to swell in juice as directed on the package.
  2. Whip the chilled cream into foam, gradually adding powdered sugar. If you use juice from packages, please note that it is quite sweet. The amount of powder can be reduced.
  3. Heat the swollen gelatin. Stir until the gelatin is completely dissolved. Let the mixture cool down a bit. Combine yogurt, whipped cream and gelatin. Stir carefully.
  4. If desired, you can add pieces of fruit or whole berries to the yogurt cream - raspberries, strawberries, peaches. The cream hardens, keeps its shape well, it can be used under mastic. To get a thick layer of cream, layer it in several steps, waiting for the previous layer to harden a bit.


Photo of butter cream for biscuit with condensed milk

The most common cream is a cream based on boiled condensed milk. Familiar, known since childhood home taste, delicate creamy texture, ease of preparation - thanks to these qualities, the cream is most often prepared for a layer of biscuit cakes. Pairs perfectly with white chocolate biscuit, with cakes soaked in ordinary syrup or refined alcohol. Thick butter cream on boiled condensed milk can be used to decorate desserts, it keeps its shape and does not flow at room temperature.

Ingredients for the recipe:

  • boiled condensed milk 400
  • butter 200 g
  • cream (30%) 200 g.
  • cognac 1-2 tbsp. spoons

Cooking method:

  1. Beat softened butter with boiled condensed milk and cognac.
  2. Separately, whip cold cream into foam. Connect the masses carefully. The cream is ready.
  3. If you want to use cream to decorate the cake, it is better not to add cream. They make the cream airy and delicate, but the pattern is kept worse.
Since cream for biscuit cake is the main component of the dessert, on which the success of the dish depends, special attention should be paid to its preparation. Tips and subtleties of experienced confectioners on how to prepare a cream for a biscuit correctly will help you not to make a mistake:
  • To prepare sour cream, you need thick, fatty sour cream, from 30% and above. If one could not be found, you can make the usual 20% sour cream thicker. To do this, throw the sour cream into a colander, previously lined with gauze or a linen napkin. Leave to stand for 3-4 hours. Excess whey will drain, and sour cream will become thicker.
  • Before whipping sour cream or cream, they need to be cooled well. Warm dairy products will remain liquid, a lush cream will not work.
  • Butter cream will not be so high-calorie if part of the oil in the recipe is replaced with thick semolina porridge in milk.
  • If using gelatin creams, spread the cakes in a cake pan. The cream will not float, but ready product keep the correct round shape.
  • Instead of sugar, add powdered sugar to the cream. This will help to avoid situations where the sugar has not dissolved and crunches unpleasantly on the teeth.
  • Feel free to change the proportions in the above recipes yourself. The quality of the finished cream will not change. Only the taste will change slightly.