Caramel Cream for Cake

There are many varieties of creams for a cake, however, units are universal. One of them can be considered caramel cream, because they can smear layers of cake, decorate the surface of confectionery masterpieces, and in the end simply eat by spreading on bread.

Creamy caramel cream

Creamy caramel cream is not only very tasty, but also fatty enough, so it will fit not only for decoration, but also for impregnating your favorite desserts.

Ingredients:

• milk - 250 ml;
• butter - 150 g;
• flour - 2 tbsp. spoons;
• sugar - 100 g;
• vanilla sugar - 15 g;
• water - 50 ml.

Preparation

First of all beat the milk and flour, the mixture is heated, and then we cool it - this is our binding component for the whole cream. Mixer in a separate container whiten whipped butter and 30 grams of sugar, add vanilla and milk mixture and continue whipping until our cream begins to thicken.

Now prepare the caramel: in a bowl with thick walls fall asleep 70 g of sugar, pour 50 ml of water and put on a slow fire. We wait until the crystals of sugar completely dissolve and the mass begins to become viscous and golden. Do not overdo it! The brown mass, which covers the dishes with a thick layer and drags hard - is the first sign of the burned caramel.

We mix the caramel into a thickened cream and whisk the mass intensively with a mixer until it resembles whipped cream.

Caramel custard - recipe

Such a caramel cream is prepared without caramel as such, but with an admixture of condensed milk.

Ingredients:

• milk - 1 glass;
• flour - 2 tbsp. spoons;
• condensed milk - 150 g;
• cream - 200 ml;
• sugar - to taste.

Preparation

Before preparing the custard, mix the flour and milk in a bowl, mix well. We make a kind of paste for the cream, as in the previous recipe: heat, wait until thickened, but do not let it cool down, but immediately interfere with condensed milk and cream. Try our cream and if there is not enough sugar - we add sugar powder.

Of course, the custard can be prepared with the addition of regular sugar. In this case, simply brew the caramel according to the previous recipe, then add the cream, remove the pan from the fire and stir in the milk and egg, previously rubbed with flour. Put the saucepan back on the stove and cook, stirring, until thick. Our custard caramel cream for the cake is ready! It will serve as a tasty and satisfying addition to any dessert.