To make a delicious cream for chocolate biscuit, you do not need to look for a complex recipe. For such cakes, almost any filling is suitable, the main thing is to know which version impregnates the substrate, and what is needed for a dense layer. If you take into account not difficult recommendations, a good cream can cook everyone.
How to make a cream for biscuit?
Ideal recipe for biscuit cream - based on chocolate. Dark cakes with deliciously delicious layer will reduce the sum of each sweet tooth. Prepare the filling can be made with the recipe of ganache , and the base itself soaked in coffee syrup with the addition of brandy. Pay attention, the more in the tile the content of cocoa beans, the denser the cream will turn out.
Ingredients:
- dark chocolate - 200 g;
- cream 33% - 300 ml;
- powdered sugar - 100 g.
Preparation
- Chop the chocolate and put it in a bowl.
- In the saucepan, mix the cream with the powder and heat, not boiling.
- Pour the cream into the chocolate, stir until the pieces dissolve.
- The cream for chocolate biscuit is used warm until it is frozen.
Classic custard - recipe for biscuit
This custard cream for biscuit milk is not difficult to prepare, the classic recipe consists of simple ingredients. If you decide to use such filling, then additional impregnation of the cakes may not be necessary. And without that delicious cream for biscuit can be supplemented with cocoa powder or melted dark chocolate.
Ingredients:
- milk - 2 items;
- eggs - 2 pieces;
- flour - 2 tbsp. l .;
- sugar - 200 g;
- oil - 150 g;
- vanilla.
Preparation
- In a saucepan mix eggs with sugar, vanilla and flour, pour in the milk.
- Put the mass on the fire.
- Stirring constantly, bring to a boil. Wait until the cream thickens.
- Slightly cool, drop the butter, stir.
- If lumps are formed, pour the cream with a mixer.
Cream for biscuit from sour cream
Combining a purchased chocolate biscuit with sour cream, you can cook a quick and insanely delicious treat quickly. The ideal impregnation will be cherry syrup, you can buy it or use juice from jam or berries in your juice. To make the cream exactly turned out thick, use a special thickening powder. Weight in the process of whipping will increase in volume, so the cream is enough to impregnate the 3 cakes and decorate the surface of the dessert.
Ingredients:
- sour cream 25% - 400 ml;
- powdered sugar - 1 item;
- thickener - 1 sachet.
Preparation
- Whip the sour cream with the powder.
- Pour the powder, not reducing the progress of the mixer.
- You can use the cream immediately, the finished cake should stand in a cool place for at least an hour.
Cream oil for biscuit
A simple and delicious biscuit cream can consist of only three ingredients, and eventually transform a boring dessert into an unmatched delicacy. When using such filling, the cakes are impregnated with syrup, you can choose it to your taste. If you decide to make the cream chocolate, cocoa powder is better not to use, can not remain dissolved grains, melt the water bath tile, so reliable.
Ingredients:
- butter 82% - 250 g;
- powdered sugar - 1 item;
- vanilla;
- milk chocolate - 100 g.
Preparation
- Beat soft butter at low speed with a mixer.
- Increasing the speed of the appliance, pour powder and vanilla.
- It should be a lush white mass.
- At this stage, pour the melted and slightly chilled chocolate, whisk until smooth.
- Before use, the cream should stand for 30 minutes in coolness.
Cream for biscuit from condensed milk
The fastest cream for biscuit - based on condensed milk and butter. Such a dessert can be supplemented with a mixture of different nuts, pre-roasting them. Use boiled condensed milk, you do not need to add sugar, impregnation will be too luscious. You can add melted chocolate or cocoa powder to the cream.
Ingredients:
- boiled condensed milk - 1 b;
- butter 82% - 150 g;
- cocoa - 1 tbsp. l.
Preparation
- Combine the mild oil with a mixer until the mass brightens.
- Gradually add the condensed milk.
- Pour in the cocoa and mix until smooth.
- Cream with condensed milk for biscuit immediately ready for use.
Creamy cream for biscuit
Light and air cream on cream for biscuit can be used not only for filling the cake, but also it will perfectly cope with the decoration of delicacies. Cream you need to choose the most fatty or vegetable, they surely will crash to the desired consistency and will not exfoliate. To get chocolate cream, add cocoa in the final stage.
Ingredients:
- cream for whipping - 400 ml;
- powdered sugar - 1 item;
- vanilla;
- lemon juice - 20 ml;
- cocoa - 1 tbsp. l.
Preparation
- Beat cold cream at high speed mixer.
- After sprinkling powder, continue to beat until firm, firm peaks.
- Pour in the lemon juice, it will make the taste more balanced.
- Add cocoa, stir.
- Cream cream for chocolate biscuit is used immediately.
Protein cream for biscuit
A light cream for biscuit based on proteins will get the right consistency when performing the basic conditions. Dishes, corolla and proteins should be cold, place them in the refrigerator for half an hour. Before whipping, add a small pinch of salt and as a sweetener use the purchased powder, grinded at home will not turn out to be shallow.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 350 g.
Preparation
- Beat the whites until white dense foam forms.
- While pouring powder, continue to work the mixer at high speed.
- The mass should be very dense, do not drain off the corolla.
Banana cream for biscuit
Based on the banana puree and butter, you will get a tasty and simple cream for biscuit. Fruits are perfectly matched with chocolate cakes, so it will not be superfluous and pieces of bananas as a layer. Biscuits must necessarily be soaked in syrup, because this cream with this task is not very good. The resulting cream is enough for two crusts with a diameter of 20 cm.
Ingredients:
- bananas - 4 pieces;
- butter creamy 82% - 150 g;
- lemon juice - 2 tbsp. l .;
- powdered sugar - 100 g;
- vanillin.
Preparation
- Bananas with a fork, add lemon juice.
- Soft butter whisk to white at low speed mixer, pouring powder.
- Mix the puree with butter, add vanilla, pour in the mixer again.
- The banana cream for chocolate biscuit is ready for use after half-hour cooling.
Coffee cream for biscuit
A delicious cream for impregnating biscuit based on espresso will appeal to every lover of sweets. The taste of this dessert is very balanced, with a slight coffee bitterness. From this amount of ingredients, approximately half a liter of cream will be obtained, this is enough to fill a cake consisting of 3 crusts with a diameter of 20 cm.
Ingredients:
- cream 33% - 400 ml;
- yolks - 2 pieces;
- butter - 150 g;
- powdered sugar - 150 g;
- espresso;
- instant coffee - 2 tsp.
Preparation
- Yolks are ground with sugar powder and instant coffee, add espresso.
- Pour in the cream, put on the fire and warm the mass to a boil and thick consistency.
- Slightly cool, add oil, punch with a mixer.
- Before use, the cream should cool in the refrigerator for 2 hours.
Cream with mascarpone for biscuit
The best cream for biscuit - from cream cheese. It turns out dense, snow-white and ideal for decorating "bare" cakes. Its taste is unobtrusive, neutral well combined with chocolate cakes and juicy berries: strawberries, raspberries and cherries. As a base, mascarpone can be replaced with Philadelphia or an affordable Danish analogue of buco.
Ingredients:
- cream cheese - 400 g;
- cream 33% - 200 ml;
- powdered sugar - ½ tbsp.
Preparation
- Cold cream is beaten to dense peaks, pouring powder.
- Lowering the course of the mixer, add cheese portions. Stir to a homogeneous, lush mass.
- Cream for chocolate biscuit can be applied to the cakes immediately.