Cleverly selected cream for "Medovika" harmoniously complement the fragrant cakes and, if necessary, brighten up some of the confectioner's flaws when creating them. The correct texture and flavor palette of impregnation will provide the finished dessert with juiciness and the desired balance of taste.
What is the best cream for "Medovik"?
Everyone has their own ideas about what an ideal cream for "Medovik" should be, and they depend not only on the taste preferences of eaters and confectioners. Selecting the impregnation, it is necessary to take into account a number of other equally important factors.
- Cream for the cake "Medovik" should be combined with cooked cakes and meet the purpose of dessert. So, for example, if you need not only impregnation, but also a basis for decor, you should give preference to types of cream that keep shape well and long and do not spread.
- To sweet cakes for the design of a simple cake suitable laconic sour cream or other impregnation with sour taste and a small amount of sugar in the composition.
- If you plan to complement desserts with dried fruits or fruit slices, the cream on curd, yoghurt or creamy basis will be more harmonious here.
- With nuts in the composition of the cake or impregnation, a cream of condensed milk with butter will be appropriate.
Custard for "Medovika" on milk
The cake "Medovik" with custard is the most light, delicate and delicate. It can be made of any density, reducing or increasing the portion added to the composition of flour and butter. Variational and sweetness of impregnation, which can be adjusted by the amount of added sugar. Before using the cream, it is placed for a short time in the refrigerator.
Ingredients:
- eggs - 2 pieces;
- flour - 3-4 tbsp. spoons;
- Milk - 0.5 liters;
- granulated sugar - 125 g;
- butter - 120 g;
- Vanilla sugar - 1 sachet.
Preparation
- Mix the flour with sugar and eggs, adding a couple of spoonfuls of milk.
- Gradually pour the remaining milk into the mixture and place the container in a water bath.
- Warm the base of the cream with stirring until the sugar crystals dissolve and thicken.
- Remove the vessel from the stove, mix in the contents of vanilla sugar, cool it, covering the surface with food film to avoid the formation of a crust on the surface.
- Add a creamy milk for the "Medovika" cake with a soft oil, whisk until fluffy and airy.
Sour cream for "Medovika"
The recipe for "Medovika" with sour cream is often used by the hostesses due to its availability and ease of execution. Impregnation on the basis of sour cream perfectly harmonizes with sweet honey cakes and is the ideal choice for creating products with minimal decor. However, with all its advantages, this cream is the worst option for decorating desserts.
Ingredients:
- sour cream with a fat content of more than 25% - 0.5 liters;
- granulated sugar - 200 g;
- vanillin - 2 pinch.
Preparation
- Chilled sour cream is beaten with a mixer 10 minutes before thickening, gradually adding sugar.
- Pour a couple of pinch of vanillin, beat the sour cream until the sugar crystals are completely dissolved.
Cream for "Medovika" with condensed milk
Delicious cream for "Medovika" with condensed milk is, perhaps, one of the most caloric versions of impregnation, which can be used for decorating a ready-made dessert. Flowers and patterns from this cream look impressive and perfectly hold shape. The main thing is to choose only natural and quality products for its creation.
Ingredients:
- condensed milk - 1 jar;
- butter - 250 g;
- cognac or liquor (optional) - 20 ml.
Preparation
- Oil 2 hours before the expected preparation of the cream is removed from the refrigerator, and then whipped until whitening and splendor.
- Add a little condensed milk, each time whipping the mass until smooth.
- If desired, add cognac, liquor or other flavorings and once again the cream is whipped.
- If you use a cream for the decor of the "Medovika", place it before this briefly in the refrigerator.
Cream for "Medovika" with cream
The regularity of the solemn dessert menu is "Medovik" with a creamy cream , which is ideal for impregnating cakes and decorating products. Ideal for all parameters of the cream will come from fat cream for whipping, which is supplemented during cooking with butter, gelatin or melted chocolate (white or dark).
Ingredients:
- cream - 600 ml;
- powdered sugar - 50 g;
- butter - 100 g;
- chocolate white - 70 g;
- vanillin - pinch.
Preparation
- Chilled cream is whipped until thick peaks, adding sugar powder at the end of the beating.
- Beat soft butter, add melted white chocolate and vanillin.
- Carefully mix creamy foam in the oil base and apply a cream with cream for "Medovik" according to the intended purpose.
Chocolate cream for "Medovika" - recipe
For fans of chocolate, the most delicious cream for "Medovika" is the one that is prepared with the participation of a favorite component. To impart the desired coloring impregnation will succeed, adding to its composition cocoa powder, melted dark chocolate or ground natural cocoa beans. If desired, you can somewhat reduce the portion of butter, thereby reducing the caloric content of the dessert.
Ingredients:
- yolks - 3 pieces;
- flour - 70 g;
- milk - 400 ml;
- granulated sugar - 200 g;
- cocoa - 2 tbsp. spoons;
- Butter - 300 g.
Preparation
- Yolks are ground with sugar and flour, gradually adding milk, stirring.
- Warm the mass with continuous stirring until thickened, cool.
- Add cocoa and a soft butter in portions to the "Medovik" cream, whisking each time.
Cream Cheese for "Medovika" - recipe
Especially gentle and refined "Medovik" with cream-chizom - a magnificent culmination of any holiday. Impregnation is prepared from mascarpone cheese, which will complement the whipped cream with whipped cream. This cream has a soft but dense texture, which is suitable for decorating the product with a confectionery bag.
Ingredients:
- mascarpone - 500 g;
- cream - 100 ml;
- powdered sugar - 70 g.
Preparation
- Whisk until cream peaks, adding sugar powder to the process.
- Lay mascarpone and whisk again.
- Place the cream for "Medovika" for 30-40 minutes in the cold, then apply to impregnate the cake and decor the surface of the cake.
Banana cream for "Medovika"
The cream recipe for "Medovik" can be performed with the addition of banana pulp and liqueur, which will impart an unusual refinement and freshness to the impregnation and the final taste of the dessert. Bananas should be ripe and sweet, and a variety of liquor harmoniously combined with tropical notes of the fruit used. Ideal is a banana drink, chocolate or coffee.
Ingredients:
- bananas - 2 pieces;
- sour cream - 0,5 l;
- liquor - 50 ml;
- granulated sugar - 200 g;
- Vanilla sugar - 1 sachet.
Preparation
- Sour cream is beaten with the addition of granulated sugar and vanilla sugar for 10 minutes.
- Grind the banana pulp with a blender, mix in the cream, whisk.
- The last add liquor and again treat the cream with a mixer or blender.
Charlotte cream for "Medovika"
The best cream for "Medovika" - combining a great taste, delicate and at the same time dense structure, suitable for decoration, available composition and ease of preparation. These criteria correspond to the custard cream charlotte on yolks with butter. You can simplify the recipe by taking 4 eggs instead of the yolks.
Ingredients:
- yolks - 7 pieces;
- vanilla sugar - 10 g;
- milk - 250 ml;
- sugar - 170 g;
- Butter - 250 g.
Preparation
- Boil the milk with the addition of sugar until the crystals dissolve.
- Whisk yolks, pour in the process of a thin trickle of hot sweet milk.
- Heat the resulting base with stirring until thickened, but do not allow to boil, after which it is cooled.
- Whip the butter with the addition of vanilla sugar.
- Portions of sweet milk are introduced, whipped until uniform and fluffy.
Cream on a manga for "Medovika"
"Medovik" with semolina cream reminds a dessert with a custard impregnation, but is prepared without the addition of eggs and yolks. In fact, the process of preparing this cream is reduced to cooking traditional semolina porridge, which is then supplemented with butter, vanilla sugar and whipped until a homogeneous and airy, lush texture.
Ingredients:
- croup of semolina - 8 tbsp. spoons;
- vanilla sugar - 10 g;
- milk - 750 ml;
- granulated sugar - 60 g;
- powdered sugar - 120 g;
- Butter - 200 g.
Preparation
- Boil the milk with sugar.
- Add the mango and cook the contents for 4-5 minutes with stirring.
- Stir in vanilla sugar, cool.
- Whip butter and sugar powder.
- Portions of added to the sweet oil cooled manna base and whipped to pomp and uniformity.
Creamy yoghurt cream for "Medovika"
A light yoghurt cream for "Medovik" is suitable for impregnating cake in the summer or just when you want to get a less calorie version of your favorite dessert. Instead of a thickener for cream, gelatin can be used by soaking 10 g of the additive in water according to the instructions on the package.
Ingredients:
- yoghurt - 200 g;
- cream - 400 g;
- powdered sugar - 100-120 g;
- thickener for cream - 2 packs.
Preparation
- Chilled cream is beaten to peaks with the addition of a thickener and powdered sugar.
- Stir in yogurt of the same temperature, gently lifting portions of cream with a spatula from the bottom up.
Caramel "Medovik" with orange cream
Nothing harmonizes as harmoniously as a caramel "Medovik" with orange cream. Preparing the impregnation with a brewed method, but instead of traditional milk as a liquid base, orange juice is used here. Not too much in the composition will be a zest of one large or two small oranges without a white part.
Ingredients:
- orange juice - 180 g;
- cream cheese - 350 g;
- butter and fatty sour cream - 150 g;
- sugar - 180 g;
- eggs - 4 pieces;
- powdered sugar - 50 g;
- orange peel.
Preparation
- Razirayut eggs with sugar, zest, orange juice, placed on a water bath, heated with stirring until thick.
- Cool the cream, mix with cream cheese and whipped with sugar fatty sour cream, achieving a uniform texture.