If you like to bake sweets, then you know that the tastiest of all cakes and pastries are obtained with cream. There are lots of varieties of cream, but we want to tell you how to make an oil cream that perfectly fits any baking.
Oily cream - recipe
The recipe for this oil cream is perfect for a homemade cake.
Ingredients:
- butter - 250 g;
- water - ½ item;
- sugar - ½ item;
- Vanilla sugar - 1 teaspoon;
- egg yolk - 5 pcs.
Preparation
Sugar dissolve in water and cook over low heat syrup. Whisk yolks in a water bath and add to syrup, whilst continuing. Gradually put soft butter in the mixture, pour in the vanilla sugar, mix well and allow the cream to cool.
Oily cream with condensed milk
Ingredients:
- butter - 250 g;
- evaporated milk - 200 g;
- Vanillin - to taste.
Preparation
Rinse the softened butter until a lush mass is obtained. After that, insert into it condensed milk in small portions (one teaspoonful) without stopping to interfere with it. In the end, add vanillin and, if desired, 2-3 tbsp. spoonful of liquor or cognac. Use a cream of condensed milk and butter to lubricate pies or cakes.
Protein-Butter Cream
Butter cream on proteins is very popular among confectioners, because it is very easy to work with: add flavorings, color or even freeze.
Ingredients:
- butter - 100 g;
- sugar - 150 g;
- egg white - 2 pcs .;
- liquor - 2 tbsp. spoons.
Preparation
Softened butter, whisk, to make a consistency, like a thick sour cream. Proteins combine with sugar, put on a steam bath and whisk together with a mixer until a thick, lush mass is obtained. Then remove from heat and whilst continuing, allow to cool slightly.
In chilled proteins, enter one teaspoon of butter, while not stopping whipping the mass. Add the liqueur, mix everything thoroughly and allow to cool before use.
Cream-oil cream
Ingredients:
- sour cream 25% - 300 g;
- vanilla sugar - 1 tbsp. a spoon;
- butter - 125 g;
- sugar - 1 tbsp.
Preparation
Butter and soften and beat with a mixer with plain and vanilla sugar. After this, pour warm sour cream to it, and continue to whisk until the sugar completely dissolves. After that, your cream is ready.
Oily cream with chocolate
Ingredients:
- butter - 150 g;
- sugar - 200 g;
- chocolate black - 100 g;
- vanilla - 1 teaspoon.
Preparation
Soft butter butter or oil beat up, gradually adding in it vanilla and sugar while the last completely will not be dissolved. Chocolate melt in a water bath or in a microwave, and put into the oil mixture while continuing to whisk. You should get a homogeneous mass, which can be used immediately.
Oily Custard - Prescription
Ingredients:
- flour - 3 tbsp. spoons;
- sugar - 1,5 items;
- eggs - 4 pieces;
- Milk - 0.5 liters;
- butter - 350 g;
- liquor - 3 tbsp. spoons.
Preparation
To prepare the oil custard eggs must necessarily be cooled, but the oil on the contrary warm and soft. Heat the frying pan and fry the flour on a medium heat until golden, it will take about 5-10 minutes. At that time
Let the flour cool down, and then add a little egg-sugar mixture into it, mix thoroughly, and then mix everything with the remnants of the mixture. Milk boil and in small portions pour into the mass of flour, eggs and sugar. Put this mixture on a small fire and bring to a boil, stirring all the time. Then cool the mixture to room temperature.
Oil whisk until fluffy and stirring all the time, add to it a brew mixture. At the end, pour in the liquor and mix again. Cool the cream in the refrigerator before use. Most often use this cream for "Napoleon" .