Cream cream is easy

There is an incredible variety ofrecipes of cakes, and most importantly, what unites them - the presence of cream. The cream for a cake can consist of various components, but it must necessarily be sweet, because it is obtained by whipping the various ingredients with sugar until a plastic, but dense, homogeneous mass forms. As a rule, sugar is used for the cream, but if you take the powdered sugar, it will be more homogeneous and will be ready much faster. Sometimes sugar syrup is used.

Oily cream is the most common. It is prepared on the basis of butter, and sometimes margarine and sugar. Depending on the recipe, other components may be present. Very simple in preparation and therefore a common form of it - a cream for a cake of condensed milk and butter. Depending on which condensed milk is used, the color and taste of the product may vary. These creams are used to make classic cakes.

Cream for cake from condensed milk:

-300 g of oil

-bank of condensed milk

Soft oil at low speed is beaten with gradually added condensed milk. You can take boiled condensed milk, one can of 200 g of butter. The cream will be more light and delicious.

No less common cream. It is obtained by whipping very fatty cream with sugar, but preferably still with powdered sugar. As a rule, stabilizers are added to the cream cream, for example, gelatin or starch - this prevents premature falling off and ensures that the cream will certainly turn out. Cream cream is ideal for biscuit cakes, especially with fresh fruits and berries, but they need additional impregnation.

Sour cream for cake can be calleda kind of creamy - the only difference is that the cream in this case is acidic. It is perfect for those who do not like too sugary confectionery, because it has a pleasant sourness. Sour cream should be homemade, otherwise it may not work out. Sour cream, unlike creamy, perfectly permeates cakes.

Cream or sour cream:

- Cream or sour cream 30% fat and above 500 g

-Sugar-1 glass

Chilled cream or sour cream is beaten at low speed, followed by an increase in speed until the sugar dissolves completely and a dense mass forms.

Protein cream for cake is produced bywhipping egg whites until a dense, uniform consistency is formed. It is great for decorating a cake from above or filling cakes, but not for a layer of cake. Sometimes in a protein cream for cake is added starch, gelatin or agar-agar. It has an acidic taste due to the fact that a few drops of diluted citric acid or lemon juice are added to the proteins in order for the proteins to rise.

Protein Cream:

-4 protein

-1 glass of sugar or powdered sugar

-a few drops of lemon juice

Chilled acidified proteins are beaten toobtaining a dense homogeneous mass, then gradually added to it a fine sifted sugar powder or sugar, and everything is whipped until completely dissolved. Very thick sugar syrup can also be used.

The custard is made on the basis of eggs and milk, and,as the name suggests, is brewed. It is suitable for filling and filling and is not used to create ornaments. Ideal for products made from puff pastry and custard.

Custard:

-1 glass of milk

-150 g of sugar

-2 yolks

-1 tbsp. l. flour

Yogurt we rub with sugar, we add flour. Milk is boiled, cooled to 80C and poured into a mixture of yolks and sugar. Stir until smooth, put on the fire and cook for about 5 minutes, stirring constantly until thick.

These are the basic recipes for which manyCreams for cakes, as well as on their basis created a huge number of new recipes. There are also other types of creams, such as banana or yoghurt cream, but they are less common.