Types of cake creams - how to make cake cream at home

Due to the variety of types of creams, there are many options for combining them with various cakes and types of dough. Various types of cake creams create a huge field for the imagination of people who make these beloved confectionery products, both at enterprises and at home.

Remember that you can use several types of cream in one cake, or you can tint one in different colors. This will make your homemade confectionery more delicious, unusual and interesting.

It must be remembered that the recipe (knowledge of how to make the cream) is important, but that's not all. The cream will turn out lush and tasty if you use only fresh ingredients of proven quality, follow the cooking technology and maintain the desired temperature. Only in this case, the finished delicacy will meet your expectations and only pleasant impressions will remain from eating the dessert! And so, consider the main creams for cakes.

Protein cream for cake

Protein cream is prepared by whipping egg whites with sugar. The resulting thick and persistent foam is excellent for coating the surface of cakes before their final decoration, for filling tubules and wafers, for forming airy and light decor elements. By adding dyes and some additives (for example, lemon zest or chocolate) to the protein cream, you can get a delicious and original dessert.

Video recipe for making protein cream from Olga Matvey.

Custard for cake

Custard must be prepared strictly according to the rules: in a saucepan with a thick bottom, stirring with a wooden spatula, over low heat. When the cream is ready, it must be sprinkled with sugar (to avoid drying of the top layer and the formation of a crust) and put in a cold place (preferably with a temperature of about 10 degrees). After cooling, put the cream in the refrigerator. Remember that the maximum storage time is 24 hours.

Custard is ideally combined with shortcrust and puff pastry, therefore, it is used to prepare fillings for cakes, fruit puffs, napoleons, etc.

We offer a video recipe for custard from Grandma Emma.

Butter cream for cakes

Butter cream is prepared on the basis of butter. It is one of the most common and versatile. There are 5 main types of butter cream, depending on the component used in the preparation:

• butter cream on powdered sugar;
• on condensed milk;
• cream on eggs;
• with sugar syrup;
• in milk and eggs.

By adding jam, chocolate or any coloring components, you can get a wide variety of variations of butter cream.

Butter creams are among the most high-calorie and “heavy”, therefore, when making cakes and other confectionery products, the amount of such cream should be strictly calculated. Various cake decorations are also excellent from it - flowers, animal figurines, trees, ponds ... It is enough to use just the dye of the desired color.

Concluding this section, we offer another recipe from YouTube from the previous author - the easiest oil cream from Grandma Emma.

Butter cream for cakes

One of the most delicious and tender is buttercream. It is obtained by whipping cream with the addition of various components. To make buttercream really tasty and you can use it in your sweet treats, you need ingredients of the highest quality and strict adherence to the rules for making cream.

A few cooking secrets:

• the use of heavy cream (35%), if you take low-fat cream (20%), you need to add gelatin, otherwise the cream will turn out to be too liquid;
• the cream should be cold (warm ones will begin to delaminate), you need to whip with a whisk;
• the whipping process should occur gradually - first slowly, then quickly; if curdling begins to occur during whipping, put the product on a sieve so that the liquid is glassed, try to beat a second time. If it doesn’t work again, use the cream for other purposes, the cream will not work out of them;
• cream from cream does not hold its shape well, so if you need to decorate something with it, it is better to add gelatin during the cooking process;
• the maximum shelf life of butter cream and products with it is 12-13 hours;
• butter cream goes well with various biscuits, but if you add such a cream to puff or shortcrust pastry, the finished product may blur, cut badly and not keep its shape;
• if you add natural dyes or any flavoring additives to butter cream, you can get a huge variety of types of cream.

Video recipe for butter cream without thickener from the YouTube channel "Baking and Cooking".

Sour cream for cakes

As the name implies, this type of cream is prepared on the basis of sour cream. The product should be as fresh as possible, not sour, with a fat content of 30%. Whipping is similar to making buttercream. Sour cream should initially be cold. It should be noted that confectionery products with sour cream have a minimum shelf life - only a few hours.

Video recipe for sour cream from store sour cream, which always turns out tasty and thick. The author of the recipe is Irina Volovik.

curd cream

Curd cream is prepared on the basis of sour cream or butter cream. The main secret of cooking is that the cottage cheese should not be sour, fresh and uniform. To achieve uniformity, it must be well punched, for example, with a blender. Curd cream goes well with various biscuits.

Video recipe for butter curd cream from the YouTube channel "Ya TORTodel".

I also want to offer one video and 6 cream cake recipes. In addition to the types already considered, you will also learn how to prepare lean cream for lean desserts.

We examined specific recipes, general principles and technologies for preparing various cake creams at home. You can learn more about how to make a specific delicious cream for a cake in the corresponding step-by-step photo recipes posted on the site.