The process of making cream is simple. To do this, whip the cream or butter with the addition of various components.
However, not all so simple. Manufacturing technology of cream for cake provides some nuances, without which the cream will not work.
Cream - general principles of preparation
The main thing - the high quality of the original product and strict adherence to the sequence of actions cooking.
Basis: cream or butter, must be at least 35% fat. With a low fat content, the cream will turn out to be liquid, from which it will be impossible to form a stable form and pattern.
The starting products must be cooled, warm ones will simply exfoliate.
It is desirable to start beating with a small speed, slowly increasing it. Liquid cream at the beginning, as whipping, within two, three minutes, will become thicker and lighter. It should reach such a density that when the mixer is operating, traces of the rotation of the corollas remaining on the surface of the cream will be noticeable - a clear sign of the cream's readiness.
It is necessary to prepare the cream for the cake in a sufficiently large container so that when working with the mixer the splashes do not fly apart.
Condensed milk, eggs, vanilla, cocoa, fruits and berries - this is an incomplete list of all kinds of options for additives that make the cream special.
Butter cream for cake is mainly suitable for biscuits. A puff pastry or shortbread dough with such a cream can spread, does not hold the shape.
The use of food dyes and any flavorings to the cream for the cake will significantly expand the range and type of product.
Recipe 1: Cream cream cake (creme brulee)
In creme brulee, you can add all kinds of alcoholic beverages, cocoa, chocolate and other aromatic spices. However, its highlight - the hardened, yellow-tinted surface of the cream, should be by all means.
Ingredients:
• fatty cream (at least 33%) - 500 g
• egg yolks - 7 pieces.
• sugar - half a glass.
• vanilla - 1 pod.
Cooking method:
1. Heat the cream with the vanilla bean divided along both halves.
Attention! In no case do not boil!
2. Remove the vanilla. As carefully as possible, put the yolks in the finished cream mixture.
3. Creme boil in heated water, without ceasing to stir, to prevent the formation of bubbles.
4. Pour the prepared mass of cream into the prepared form with the finished cake, the form should be with high sides.
5. Preheat the oven to 160 ° C and insert the pan there for half an hour.
6. Remove the brulee cream from the oven, sprinkle with sugar and grill it for a short time, so that the surface of the cream is covered with a caramel crust.
Recipe 2: Nut cream
Ingredients:
• butter - 100 g.
• icing sugar - 100 g.
• honey - 1 tablespoon.
• nuts - to taste.
• egg yolk - 1 piece.
• lemon - 1 piece.
Cooking method:
1. It is good to knead butter with yolk, sugar and honey, taking into account the general principles of preparation.
2. Refill with chopped nuts.
3. Intensively beat the mixture until the foam appears.
4.Put the cream of butter on the cooling.
Recipe 3: Cream Cake
Such a cream of butter will fit perfectly when you need to beautifully decorate cakes or pastries.
Saturation and density of it are governed by the amount of powdered sugar.
Ingredients:
• butter - 200 g.
• icing sugar - 500 g. (4 cups).
• milk or cream - 2 tablespoons.
• vanilla sugar - 1 bag.
Cooking method:
1. We beat the butter for about five minutes, until the composition acquires tenderness and lightness.
2. Pour the vanilla sugar and beat again.
3. Continue the procedure, all the time, step by step, adding half a glass of powdered sugar with intensive, constant whipping with a mixer.
4. In the end, pour in either milk or cream and continue beating for another three, four minutes.
5. If desired, to decorate the cream, it remains to tint it in various colors. Use gel food dyes, as liquid dyes can lead to the useless density.
6. If the cream is still very soft and unstable, to maintain its shape, place it in a cold place and, as it cools and increases in density, whisk it in addition.
Recipe 4: Chocolate Butter Cream
Oil should be taken unsalted, soft consistency.
Ingredients:
• butter - 150 g.
• sugar - 200 g
• chocolate - 100 g
• vanilla - 1 tsp.
Cooking method:
1. Mix the butter with sugar and vanilla and beat the mixture well.
2. Sakhar to fall asleep in parts, in small portions and each time beat the mixture until the sugar is completely dissolved.
3. Melt the chocolate either in a cup placed in heated water or in a microwave for thirty seconds.
4. Introduce chocolate into the mixture of butter, and resume beating until a mass of uniform thickness is obtained.
5. You can use this cream of butter, both immediately and after a slight cooling.
Attention: chocolate does not like moisture, so it is necessary to drown it in a clean, dry dish and interfere with a dry spoon.
Recipe 5: Cream cake with condensed milk - a basic recipe
Ingredients:
• condensed milk - 1 cup.
• butter - 250 g.
• vanilla sugar - 1/3 bag.
Cooking method:
1. Before work, prepare the butter, cooling it to a temperature equal to room temperature.
2. Soften butter in cooked dishes rubbed with vanilla sugar to obtain whiteness. The procedure can be done either manually, with a spoon, or with a mixer.
3. Milk is injected slowly with a dessert spoon, without interrupting whipping. To increase the volume.
Recipe 6: Chocolate Charlotte Cream
This is an original cream for the cake, which is prepared on a syrup of milk and eggs. 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. Carefully and carefully mix the sugar, eggs and milk. Set the dishes with the mixture on low heat and, stirring constantly, stir up before boiling.
2. Then continue boiling to such a density when the syrup scooped up with a spoon will drain with a thin stream. This usually happens when the temperature of the syrup is just above 100 ° C.
3. Pass the syrup through the gauze and put on the cold, to cool, to about 20 ° C.
Method number 2.
This method of cooking syrup is divided into several stages.
1. Prepare a syrup from a mixture of sugar and milk, which is necessary, with continuous agitation, to boil down in the same way as in the first method, until thick, when the syrup, scooped with a spoon, will flow from it in a thin stream.
2. Beat the eggs for several minutes.
3. Carefully pour a small stream with continuous stirring into the egg syrup, equal in volume to it, hot milk-sugar syrup.
4. Then combine the whole mixture with the remaining milk and sugar syrup.
5. Put the dishes with the prepared syrup mass for a few minutes in the water heated to almost the boiling point.
6. Filter syrup and place it in the cold.
Cream
1. Cut the butter into small slices and beat it for several minutes.
2. In the prepared oil in small portions pour one of the prepared syrups, while continuing to stir vigorously.
3. When the mixture thickens enough - add wine or brandy (a matter of taste) and stir for fifteen minutes.
Recipe 7: Butter Cream for Cake "Cutting and Sewing"
Ingredients:
• butter - 200 g.
• milk - 0.5 cups.
• granulated sugar - ¾ cup.
Cooking method:
1. Beat butter well.
2. Put sugar in sand into milk and mix it.
3. Bring to a boil and cool.
4. Pour in the leaked liquid gradually into whipped oil, continuing vigorous stirring.
This cake is ideal for baking pastries.
Recipe 8: Cream 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 yolks with sugar, beat well.
2. Dilute kakao 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.
Cream - tips and tricks
• Cognac (15 ml), added to the cream for the cake, will give a taste of walnuts.
• a slight addition of lemon juice to the cream - and it will turn out not so sweet.
• softened, ripe banana, will give the cream a fruity shade.
• a small amount of powdered milk and coconut shavings - and the cream will resemble the taste of the Bounty bar.
• Fresh cream is not whipped well, therefore, before whipping, it is advisable to cool them with a long, up to two days, exposure in the refrigerator.
• to create a cold, when working with a hand mixer, a container with cream must be placed in a bowl with ice water
• tender, not salted butter will significantly increase the stability of butter cream made of cream.
