The right biscuit cream will turn a homemade cake into a real confectionery masterpiece and make a sweet feast simply unforgettable. Thanks to the presence of many variations of the recipe, each time you can prepare a supplement for dessert in a new way, getting a completely different taste and visual result.
How to make a cream for biscuit?
To make a cream for a biscuit simple and delicious you do not need to have high knowledge in cooking or confectionery. The main thing is to take care of the availability of the right ingredients and follow the requirements of the selected recipe. Then the main points that you need to consider when performing any of them:
- Ready cream for biscuit should be moderately thick and perfectly keep the shape.
- To texture the dainties was airy and tender, it is often whipped with a mixer or whisk.
- Any cream for impregnating biscuit can be filled with the desired taste, adding flavor to your choice.
Classic custard for biscuit - recipe
One of the easiest, gentle and unobtrusive is the custard on the milk for biscuit. It perfectly moistens and impregnates the cakes, giving the dessert an amazing taste. The resulting sweets can also be used for filling eclairs, various pastries and impregnating other (not biscuit) cakes.
Ingredients:
- whole milk - 1 l;
- granulated sugar - 300 g;
- Eggs selected - 4 pcs .;
- wheat flour - 120 g;
- butter - 20 g;
- sugar vanilla - 10 g.
Preparation
- Milk heated to a boil, dissolving in it all the sugar.
- Eggs are mixed with a whisk or a mixer with flour.
- Pour into the egg mixture a couple of milk ladles, stir and pour into a common container.
- Heat the contents with continuous stirring until thick.
- Stir in the butter, shift the biscuit cream into a bowl, add the vanilla sugar, stir again and allow to cool under the film.
Sour cream for biscuit
The cream for biscuit from sour cream has a pleasant sourness that softens the sweetness of the dessert, and a creamy taste, which harmoniously harmonizes with such kind of baking. A necessary condition for obtaining the correct texture of goodies is a thick sour cream with a fat content of more than 25%. If necessary, the product is weighed in gauze over a bowl to get rid of excess moisture.
Ingredients:
- thick sour cream - 1 l;
- powdered sugar - 2 cups;
- vanilla.
Preparation
- Mix the cooled sour cream with a mixer for at least 10 minutes.
- Then, whilst continuing to beat, add powdered sugar powder, add vanilla.
- The finished cream is allowed to stand in the refrigerator for a while and is used for its intended purpose.
Cottage cheese cream for biscuit
The simplest biscuit cream, made with the following recipe, is suitable for decorating a product with pieces of fruit, dried fruits or berries. As the basis in this case, used cottage cheese, which is grinded beforehand through a fine sieve or punched blender until the disappearance of grains and the acquisition of a soft and soft texture.
Ingredients:
- cottage cheese - 400 g;
- powdered sugar - 1 glass;
- butter - 200 g;
- flavoring.
Preparation
- Prepare the cottage cheese, achieving homogeneity.
- Soft butter beat with sugar powder for 5 minutes, interfere with the flavor.
- Portions add cottage cheese, whipping a delicious cream for a biscuit with a mixer or blender.
Cream for biscuit with condensed milk
Another simple cream for biscuit can be prepared from condensed milk. And you can use both classic condensed milk and boiled, getting a different taste and density of the ready delicacy. Sometimes a little brandy, rum or cognac is introduced into the cream, but these additives are used exclusively for desserts designed for an adult audience.
Ingredients:
- condensed milk - 380 g;
- Butter - 250 g.
Preparation
- Soft butter beat up a little with a mixer.
- Add the condensed milk portions, continuing to process the mixture with the device.
- At the end of the whipping process, a flavor is added as desired.
Protein cream for biscuit
The following recipe for a biscuit cream is more intricate and troublesome, but the result is worth the effort. A delicacy of whipped proteins perfectly complements any cake, perfect for decorating and decorating patterns, as it perfectly keeps the shape. The secret of success is correctly cooked caramel, which cook will help the presence of a culinary thermometer.
Ingredients:
- egg whites - 3 pcs .;
- granulated sugar - 200 g;
- purified water - 100 ml;
- salt, vanilla - a pinch.
Preparation
- Beat with a pinch of salt and vanilla egg whites.
- From sugar and water boiled caramel, heating the mixture to a temperature of 120 degrees.
- Continuing to beat the protein mass, pour into it a thin trickle of cooked caramel.
- Whip cream protein for biscuit before cooling.
Cream oil for biscuit
Another cream for impregnating biscuit can be made from butter. Yolks will make the structure of delicacies more tender, and the syrup will give it the necessary sweetness and density. As in the previous case, the defining moment in the process of recipe realization is the preparation of the correct syrup, the readiness of which can be determined by a thermometer or by a sample in water on a soft ball.
Ingredients:
- butter - 250 g;
- egg yolks - 3 pieces;
- Vanilla sugar - 1 packet;
- granulated sugar - 150 g;
- purified water - 6 tbsp. spoons.
Preparation
- From sugar and water, syrup is cooked, heating the mass to a temperature of 120 degrees.
- Whisk the yolks, pour in the resulting hot caramel, continue to whisk until cooled, adding vanilla sugar.
- At the end, the soft butter is mixed and the uniformity of the resulting cream is obtained.
Recipe for chocolate biscuit cream
Next, you will learn how to make a cream for chocolate biscuit. A characteristic taste of the delicacy will give cocoa powder, mixed in the indicated proportions in the oil base with the addition of condensed milk. For an adult audience, you can add a little cognac or brandy to the mixture, and a few drops of vanilla extract for children.
Ingredients:
- butter - 400 g;
- evaporated milk - 400 g;
- cocoa powder - 2/3 cup.
Preparation
- The butter, softened at room conditions, is beaten with a mixer for 5 minutes.
- Add portions of condensed milk whilst continuing to beat, add cocoa powder.
- Whip the cream with cocoa for biscuit a couple of minutes.
Banana cream for biscuit
A quick biscuit cream with banana puree will add an incredible flavor and amazing taste to the baking. In order for the mass to hold the shape well, it is necessary to use immature fruits with dense pulp, and to extract oil for a short time from the refrigerator, but not to allow excessive softening of it. To preserve a pleasant light cream color, banana pulp must be sprinkled with lemon juice. He will soften the sweetness of dessert and give him the missing sourness.
Ingredients:
- butter - 200 g;
- banana puree - 2 cups;
- Lemon juice and vanilla sugar - 2 teaspoons;
- powdered sugar - 4 cups.
Preparation
- Butter is beaten with half a sugar powder for 5 minutes.
- Prepare the banana puree, chop the pulp along with the lemon juice in the blender.
- Stir in the oil mass portions of banana mashed potatoes and the remaining powdered sugar, whisk the cream thoroughly.