15 delicious cake cream recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Combine custard, sour cream, cottage cheese, coconut, chocolate and other creams with a wide variety of cakes.

1. Custard with cream

This cream tastes like an ice cream and is suitable for greasing cakes.

Ingredients

• 1 egg;
• 200 g sugar;
• 40 g cornstarch;
• 400 ml of milk;
• 100 g butter 82.5% fat;
• 200 g cream, 33% fat.

Preparation

Whisk the egg, sugar and starch. Bring the milk to a boil and pour it into the egg mixture in a thin trickle, trying to achieve uniformity.

Place the saucepan with the resulting mass over medium heat and, stirring constantly, cook until thickened. Add softened butter and smooth the mixture.

Transfer the mixture to a wide plate, cover with plastic wrap and cool in the refrigerator. Then beat lightly with a mixer. Separately bring the cream to a creamy consistency and combine with the brew mixture.

2. Curd-sour cream cake

Perfect for a layer of cake.

Ingredients

• 400 g sour cream with a fat content of 25-30%;
• 100-150 g sugar;
• vanilla sugar - to taste;
• 200 g of cottage cheese with a fat content of 9%.

Preparation

With a mixer, beat the sour cream with two types of sugar. It should completely dissolve. Punch the cottage cheese with a blender and mix it with sour cream until smooth. Put the cream in the refrigerator for half an hour.

3. Cream cheese cream for the cake

Great for decorating, leveling and sandwiching a cake.

Ingredients

• 400 g cream cheese;
• 100 g cream, 33% fat;
• 50 g icing sugar.

Preparation

Chill cheese and cream in the refrigerator beforehand. Place the mixing bowl and mixer beaters in the freezer about half an hour before cooking.

Place all ingredients in a bowl. Bring with a mixer on low speed until smooth. Then speed up and whisk the cream into a thick, fluffy mass. As a rule, the whole process takes no more than 5 minutes.

4. Simple sour cream cake

Suitable for sandwiching cakes.

Ingredients

• 500 g sour cream, 15–20% fat;
• 150 g icing sugar.

Preparation

Place a sieve with cheesecloth in several layers on a small container. Put sour cream in a sieve, wrap with gauze on top and refrigerate for 4-6 hours.

During this time, excess moisture will drain. If sour cream is not prepared, then the cream will turn out to be very liquid.

Beat the sour cream with powdered sugar with a mixer until smooth.

5. Butter cream with condensed milk

Ideal cream for decorating and greasing cakes.

Ingredients

• 180 g butter 82.5% fat;
• 120 g of condensed milk;
• a pinch of vanillin;
• 1 teaspoon of cognac is optional.

Preparation

Beat the softened butter with a mixer for 4-5 minutes. Add condensed milk and vanillin and beat again until smooth.

Pour cognac into the cream and stir. This is optional, but it will add a special flavor and aroma.

6. Curd butter cream with condensed milk

Suitable for leveling cake and greasing cake layers.

Ingredients

• 250 g of cottage cheese with a fat content of 9%;
• 70 g of condensed milk;
• 200 g butter 82.5% fat;
• 70 g icing sugar.

Preparation

Beat room temperature cottage cheese and condensed milk with a mixer.

Pour the softened butter separately for 4-5 minutes. Then reduce the speed and gradually add the powder to it.

Add the curd mass in portions to the butter, stirring gently until smooth.

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7. Sour cream cake custard

It is good to lubricate cake layers with such a cream.

Ingredients

• 1 egg;
• 100 g sugar;
• 1 tablespoon flour;
• 300 g sour cream 20% fat;
• 200 g butter 82.5% fat.

Preparation

Bring the egg and sugar until smooth with a mixer. Add flour and beat again. Combine the mass with sour cream and place in a water bath.

Stir constantly and cook for 5-6 minutes until thickened. Add 50 g butter. Bring the mixture to a homogeneous mixture and cool.

Use a mixer to beat the remaining softened butter until fluffy. Without stopping, gradually introduce the sour cream mass. Refrigerate the cream for 1 hour.

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8. Kefir cake custard

Good for layering cakes.

Ingredients

• 1 egg;
• 100-150 g sugar;
• vanilla sugar - to taste;
• 350 ml of kefir;
• 2 tablespoons flour;
• 200 g butter 82.5% fat.

Preparation

Whisk the egg and both sugar. Add kefir and flour and mix until smooth. Simmer over low heat until thickened, stirring continuously. Then cool it down.

Beat the softened butter with a mixer. Without stopping, gradually add kefir mass.

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9. Yoghurt cream with gelatin

It is good to lubricate the cakes with such a cream.

Ingredients

• 15–20 g of gelatin;
• 90 g of water;
• 200 g cream, 33% fat;
• 500 g of any fruit yogurt;
• 3-4 tablespoons of powdered sugar.

Preparation

Soak gelatin in cold water and let it swell. If the yogurt is thick, use 15 g of gelatin. If drinking, it is better to use 20 g. Then melt the gelatin in a water bath and cool to room temperature.

Beat the cream with a mixer until a thick, creamy consistency. Separately, pour the yogurt with powdered sugar and, without stopping, pour in the gelatin in a thin stream.

Add cream and stir gently until smooth. Put the ready-made cream in the refrigerator for 30-40 minutes so that it thickens a little.

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10. Protein cake cream

Patterns made from this cream will keep their shape well.

Ingredients

• 3 egg whites;
• 150 g sugar;
• 2 pinches of citric acid;
• a pinch of vanillin.

Preparation

Use a mixer to beat the whites until soft peaks. Place the bowl of egg whites over a saucepan of lightly boiling water.

Add sugar, citric acid and vanillin and beat on medium speed for 10-12 minutes until thickened. Remove the cream from the bath and punch for another 3-5 minutes.

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11. Butter-sugar cream with milk

This cream can be used to lubricate cakes and decorate baked goods.

Ingredients

• 100 ml of milk;
• a pinch of vanillin;
• 250 g butter 82.5% fat;
• 200 g icing sugar.

Preparation

Boil milk and cool to room temperature. Mix it with vanilla.

Use a mixer to break through the butter and, without stopping, add the powdered sugar. Pour in the cooled milk, gradually increasing the whipping speed.

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12. Lemon semolina cream

Suitable for cake sandwiching.

Ingredients

• 1 large lemon;
• 500 ml of milk;
• 75 g semolina;
• 120 g sugar;
• 200 g butter 82.5% fat.

Preparation

Pour boiling water over the lemon and set aside while you prepare the other ingredients. Pour semolina into a saucepan with cold milk and make the mixture homogeneous. Stir constantly and cook until thickened over low heat.

Transfer the porridge to another container. Dry the scalded lemon and grate the zest on a fine grater. Remove the skin, remove white layers, film and bones. Use a blender to beat the citrus pulp and sugar.

Mix porridge with lemon and zest with a blender. Beat the softened butter with a mixer. Without stopping, add semolina mass to it in portions and bring to homogeneity.

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13. Creamy coconut cream with chocolate

It is suitable for cake interlayer and coating.

Ingredients

• 250 g cream, 33% fat;
• 30 g coconut flakes;
• 100 g of white chocolate.

Preparation

In a saucepan, combine the cream with the coconut. Heat over medium heat, not boiling. Dissolve the chocolate in the mass. Due to the shavings, the cream will not be completely homogeneous.

In another container, put the mixture in the refrigerator for 6-8 hours. During this time, the cream will thicken. Beat the mixture with a mixer until fluffy.

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14. Chocolate cream ganache

Cream of chocolate and cream is ideal for flattening the cake.

Ingredients

• 200 g of black or 300 g of milk, or 400 g of white chocolate;
• 200 ml of cream with a fat content of 30–33%.

Preparation

Chop the chocolate with a knife. Pour the cream into a saucepan and bring to a boil, stirring occasionally. Remove from heat and dissolve chocolate in cream.

Cover the surface of the cream with plastic wrap and refrigerate overnight. Leave the mixture at room temperature for three hours before greasing the cake.

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15. Chocolate cake custard

Suitable for spreading and decorating the cake.

Ingredients

• 7 egg yolks;
• 45 g cornstarch;
• 140 g sugar;
• 500 ml of milk;
• 200 g of dark chocolate;
• 250 g butter 82.5% fat;
• vanilla extract to taste.

Preparation

Using a mixer, beat the yolks, starch and sugar into a thick white mass. Boil the milk in a saucepan, stirring occasionally to prevent it from burning.

Using a whisk, pour half the milk into the eggs in a thin stream. Then, using the same whisk, pour the resulting mixture into the pan with the remaining milk.

While stirring continuously, bring the cream to thicken over low heat. When bubbles appear on the surface, boil the mass for another 1 minute and remove from heat.

Dissolve the pieces of chocolate in the custard mixture and cool, covering the surface with a film. Beat the softened butter and vanilla with a mixer. Without stopping, gradually add the chocolate mass to the butter.

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