From our recipes, described below, you will learn how to make a cream for honey cake and will be able to choose the most suitable option for yourself.
Classic cream for honey cake
Ingredients:
- thick sour cream with a fat content of not less than 25% - 800 g;
- granulated sugar - 300 g;
- vanilla sugar - 20 g.
Preparation
Dense sour cream is transferred to a convenient container, pour sugar and vanilla sugar and break it up to homogeneity and airiness. The cream is ready for use.
A very important moment in the preparation of such a simple cream is the choice of sour cream. It should be of good quality, thick and with a high percentage of fat, otherwise it will not work, and the cream just drains from the cake to the dish.
Cream for honey cake with condensed milk
Ingredients:
- evaporated milk - 275 g;
- butter - 255 g.
Preparation
Softened butter is broken using a mixer or a whisk to splendor. Gradually add the condensed milk and continue to beat until a lush mass is obtained. The cream is ready for use. You can optionally add crushed nuts or dried fruits to it.
Custard for honey cake on milk
Ingredients:
- milk - 3 glasses;
- granulated sugar - 1.5 cups;
- flour - 125 g;
- eggs - 2 pieces;
- Butter - 200 g.
Preparation
In a saucepan of a suitable size, mix the eggs with sugar and flour and grate them with a fork or corolla until uniform. We pour in one glass of milk and, constantly stirring, warm up on medium heat until it thickens. Then pour the rest of the milk and again keep on low heat, not forgetting to stir, otherwise the cream can burn. As soon as the cream begins to boil, turn off the stove, cool a little and introduce a soft butter. We give the custard completely cool, and we can proceed to smearing the honey cakes.
Custard cream for honey cake without flour
Ingredients:
- milk - 2 cups;
- granulated sugar - 1.5 cups;
- eggs - 2 pieces;
- Butter - 290 g.
Preparation
Milk is poured into any suitable container, brought to a boil and cooled. Beat eggs with sugar until fluffy and mix with milk. Put the dishes with the mixture on the fire and heat it to a boil, stirring constantly, and let it stand at the lowest heat for two minutes. Then turn off the stove and let it cool. Mix the softened butter with a mixer, adding a little egg-milk mass. Ready lavish cream cool and smear the cakes of honey cake.
Chocolate cream for honey cake
Ingredients:
- cocoa powder - 8 tbsp. spoons;
- milk - 2 cups;
- granulated sugar - 320 g;
- flour - 3 tbsp. spoons;
- eggs - 4 pieces;
- vanilla sugar - 10 g;
- butter - 100 g.
Preparation
Eggs beat up with granulated sugar, in the end we add cocoa powder. Mix the flour in half a glass of milk until smooth. The rest of the milk is brought to a boil and poured into a chocolate-egg mixture with a thin trickle, not forgetting to stir. We put the stove on a moderate fire and, without stopping to stir, we introduce the flour dissolved in milk and vanilla sugar. After boiling we stand until thick, turn off the plate and cool the resulting mass. Now enter soft butter and whisk. Chocolate cream is ready.
Sour cream for honey cake with condensed milk
Ingredients:
- sour cream with a fat content of not less than 25% - 500 g;
- evaporated milk - 400 g;
- honey - 1 tbsp. a spoon;
- butter - 100 g.
Preparation
In a saucepan spread the condensed milk, honey and butter, put on the stove and heat it to a boil, stirring, and let stand on low heat for five to seven minutes. Cool to room temperature, add sour cream and mix until smooth. The cream is ready for further use.