Today we will get acquainted with delicious and simple recipes creams that are perfect for sponge cakes and more. First, let's look at cream with sour cream and boiled condensed milk, which turns out very sweet with a slight sourness and is also suitable for honey or sour cream cakes. They can be used to fill eclairs, nuts or baskets.

Sour cream with condensed milk for sponge cake

Kitchen appliances and utensils: bowl, blender.

Ingredients

Sour cream	500 g
Sugar	100 g
Boiled condensed milk	250 g

Choosing the ingredients

• Take high-quality, expensive condensed milk, which contains only natural ingredients.
• While whipping, condensed milk and sour cream should be at the same temperature.
• Beat the mixture for 5 minutes to obtain a thick, elastic mixture.
• Use high fat sour cream. If you wish, you can first put it in cheesecloth and leave it to drain. The excess liquid will disappear from it, and you will get a very thick mass, which will become an excellent base for the cream.
• It can be stored in the refrigerator for 5-7 days.

Step by step recipe

Video recipe

Now let's watch a short video that contains all the details of preparing a delicious cream.

Here's another easy one delicious recipe curd cream for sponge cake and more. Thanks to the cottage cheese, the mass turns out to be very rich and thick. We all know about the benefits of cottage cheese, but not everyone likes to eat it just like that. But in their favorite delicacy, they will not only eat it, but also ask for it.

This also applies to natural yogurt. This mass is not only tasty, but also low in calories, which is important for those sweet lovers who are watching their weight. Take this simple recipe to your culinary notebook and delight your loved ones with delicious desserts more often.

Curd and yoghurt cream for sponge cake

Cooking time: 10 minutes.
Number of servings: for 1 cake.
Calories: 139 kcal per 100 g of product.
Kitchen appliances and utensils: blender, deep bowl.

Ingredients

Choosing the right ingredients

• Take natural yogurt, without additives and unsweetened. If you decide to take yogurt with some kind of filling, then use less sugar, otherwise the mass may turn out to be sickly sweet.
• Use 9% cottage cheese. To prepare such mixtures, the fat content of the cottage cheese should always be high.
• Heavy cream is also required. They whip better and have a rich taste that will go well with the other ingredients of our product.

Step by step recipe

Video recipe

And in this short video you will see all the details of creating a very tasty cream for sponge cake and more.

I bring to your attention a recipe for chocolate cream for sponge cake. It is prepared very simply and consists of two ingredients, but at the same time it turns out to be unusually tender and tasty.

I myself had been looking for such a recipe for a long time, and when my sister told me about it and I prepared it, my joy knew no bounds, because it was exactly what I was looking for. Now, when I need such a product, I use only these two ingredients to prepare it.

Chocolate cream for cake

Cooking time: 15 minutes.
Number of servings: for 1 cake.
Calories: 337 kcal per 100 g of product.
Kitchen appliances and utensils: mixer, thick-bottomed pan, hob.

Ingredients

Interesting facts: The history of the appearance of such a cream is quite interesting. In France, a pastry chef accidentally spilled cream into hot chocolate, and for this act his boss called him the offensive word “ganache,” which translated means “stupid.” But after trying the resulting mixture, the chef was pleasantly surprised, because it turned out to be very tasty and hardened quickly. This is how a recipe for a delicious cream appeared, which at that time sold out so quickly that they didn’t even have time to come up with a name for it. That’s why we still call it “ganache”.

Step by step recipe

For this product you need to use the ingredients in a 1:1 ratio.

Video recipe

Dear readers, let's start watching a short video that shows in detail the entire process of preparing butter cream with chocolate for a sponge cake.

We often use lemon cream for sponge cake, the recipe for which came to us from the UK. Initially, this dish was prepared instead of jam and served with any flour products. Now it is widely used in cooking, adding to various desserts.

Its composition is unusual due to lemon zest and sweet and sour taste. It is also very light, low in calories and does not weigh down desserts, which is a huge plus. Let's take a closer look at the entire process of its preparation.

Lemon cream

Cooking time: 20 minutes.
Number of servings: for 1 cake.
Calories: 177 kcal per 100 g of product.
Kitchen appliances and utensils: saucepan, citrus juicer, hob.

Ingredients

Step by step recipe

Video recipe

Dear chefs, I hope you are already preparing a delicious cake with one of the creams that I offered you. Write in the comments if you liked the resulting dish. If you have any suggestions or additions to the recipes, write, your opinion is very important to me. And now I wish you success and bon appetit!

Many people enjoy baking and love to try sponge cakes. But few people know the origin of this popular dessert in our time.

Biscuit translated from French literally means “twice baked.”

In the Middle Ages, biscuits were the food of English sailors. Since there is no butter, it stores well and is not susceptible to mold. Sailors took biscuits with them on voyages and they did not spoil for a long time.

Once upon a time, a courtier of Queen Elizabeth was traveling on a ship and tried the everyday food of sailors. He was captivated by the unsurpassed taste of the biscuit. This is how the biscuit found its way onto the tables of high society and its recipe began to spread throughout the world.

Cream for sponge cake - general principles of preparation

It's hard to imagine a sponge cake without cream. It is the cream that can highlight all the delicious taste of the cake. Cream is a bulk mass that is prepared from eggs, cream, milk, butter, sour cream. You can layer it with it and decorate cakes, creating real confectionery masterpieces.

The cream is a perishable product, so it should be stored in the refrigerator for no more than 36 hours.

Throughout the history of sponge cake, its traditional recipe has not changed, although cream recipes have been subjected to experiments and improvements.

In the process of preparing cake cream, you will definitely need a mixer, a whisk, a thick-bottomed pan, a spoon, a bowl, a measuring cup and a kitchen scale.

You can consider standard recipes for creams for sponge cake. These creams can be taken as a basis and personally modified or amended.

Before covering the cakes with cream, it is better to soak them in syrup. This procedure will take approximately 15 minutes. When preparing syrup, the proportion of sugar and water is important. For a cake weighing 800g, approximately 500g of impregnation is needed. The impregnation recipe is simple: you need to boil 250 ml of water and add 250 grams. sugar, boil, add 1 teaspoon lemon juice and vanillin. You can add alcoholic beverages, fruit syrups, and cocoa to the impregnation.

When making cream for sponge cake, it is important to ensure that all equipment and hands are clean. To prepare any cream you need high-quality and fresh food.

Recipe 1: Custard for sponge cake

Custard is one of the most best creams for sponge cakes, as it is very tender and light. Due to their light texture, they will not be suitable for decorating a cake. This cream is spread between the cakes.

Ingredients:

Egg – 1 piece;

Milk – 1 glass;

Sugar – about 5 cups;

Flour - 2.5 tablespoons;

Butter – 50 grams;

Vanilla sugar - to taste

Cooking method

Pour milk into a non-stick pan, add sugar, flour, vanilla and egg.

Beat everything with a mixer for about 30 seconds until everything is well mixed and there are no lumps of flour left.

After this, you need to put the pan on the stove and cook the cream over low heat for about 5 minutes until thickened, while whisking from time to time with a mixer (this way there will be no lumps).

Leave the cream to cool.

When it is warm, you need to put soft butter in it and beat well with a mixer until smooth. You can spread the cooled cream over the cake layers and decorate the cake as desired.

Recipe 2: Buttercream for sponge cake

Butter cream for a sponge cake can serve as a decoration and emphasize its wonderful taste. This cream is considered one of the most popular in Europe. Since the base of the cream is oil, the butter should be without additional flavoring additives.

Ingredients:

Butter – 350 grams;

Condensed milk – 1 can;

Vanilla sugar - 1 sachet.

Cooking method:

Beat the soft butter thoroughly with a mixer at medium speed until fluffy and fluffy.

Add vanilla sugar and mix thoroughly.

Pour condensed milk into the mixture in a thin stream, while beating with a mixer (not high speed). Then increase the mixer speed and beat for about 5 minutes until the cream is smooth.

The cream is ready.

Recipe 3: Chocolate cream for sponge cake

The taste of the cream is delicate, light, chocolate, with the aroma of vanilla, as if created for a sponge cake. However, it has a high calorie content.

Ingredients:

Cocoa powder – 2 tablespoons;

Milk – 500 ml (it is better to use thicker milk);

Sugar – 3 tablespoons;

Butter – 1 tablespoon;

Starch - 3 tablespoons;

Vanilla sugar.

Cooking method:

Pour 250 ml of milk into a saucepan, add butter, cocoa, sugar and mix everything thoroughly.

Place on low heat until it boils and cook for 3 minutes, stirring continuously (it is better to do this wooden spoon, so the cream will not burn).

Remove from heat. At this time, add starch to the remaining milk and mix thoroughly so that there are no lumps. Pour milk and starch into the hot mixture, add vanilla sugar and put on low heat.

Cook for about 2 minutes, stirring thoroughly, as the cream will become thicker as it cooks. Remove from heat and cool.

You can grease the cake layers with cold cream and decorate the cake.

Recipe 4: Curd cream for sponge cake

Delicate curd cream for sponge cake will make it an ideal dessert and will delight you with its unsurpassed taste. This cream is not only easy to prepare, but also low in calories. Curd cream contains many B vitamins, organic acids, calcium, phosphorus and even iodine. This cream is delicious and healthy.

Ingredients:

Cottage cheese – 500 g;

Cream 30% – 250 ml;

Powdered sugar – 200g.

Cooking method:

Grind the cottage cheese with powdered sugar using a mixer or blender.

Beat the cream with a mixer at high speed into a fluffy mass and then add to the cottage cheese.

Mix everything thoroughly and gently until smooth.

The curd cream is ready and can be immediately used to decorate and grease the cake.

Recipe 5: Protein cream for sponge cake

The lightness of the protein cream will give the sponge cake extraordinary tenderness and airiness. This cream will perfectly decorate the cake and emphasize the lightness of the dessert.

Ingredients:

Egg whites – 4 pieces;

Water –100 ml;

Sugar –200 g;

A pinch of salt;

Vanilla sugar.

Cooking method:

Sugar should be poured into water and boiled for about 20 minutes over medium heat. It is important to check the readiness of the syrup by dropping it into a glass cold water, if a ball has formed, then it is ready.

Next, beat the whites with a mixer at high speed with a pinch of salt. You need to pour the syrup into the fluffy protein mass in a thin stream, while always continuing to beat the mass with a mixer, but at medium speed.

The protein cream is ready and can be immediately used to decorate the cake.

Cream for sponge cake. Tricks and useful tips

• When preparing butter cream, it is important to pay attention to the quality of the butter, since the taste of the cream depends on it;
• in preparation custard It is important to remember: the more flour you add, the thicker it will be;
• making protein cream you need to pay attention to the dishes. There should not be a drop of water in it, otherwise the cream will not whip up. This cream must be used immediately after preparation, since during storage it ceases to be fluffy;
• The secret of making curd cream is to use only fresh and homogeneous ingredients for it.
• to chocolate cream to give a more expressive taste, you need to grate the chocolate and sprinkle it on the cakes, and then grease the cakes with cream
• To prevent the custard from forming a crust when cooling, you need to sprinkle it with sugar on top or stir frequently.
• For each of these creams, you can add different fruits or berries. The same cream, but with the addition of fruit, will give its own touch of originality and uniqueness.
• Using food coloring, creams can be given bright and unusual colors.
• By adding a few drops of essence to creams, you can give the cream an interesting taste.

Everyone has different tastes, so only experimentation will help you determine what you like best.

Not a single person in the world knows all the recipes for cakes. And this is not surprising, because cream for them can be made from the most different products: from butter, cream, sour cream, condensed milk, chocolate, proteins, cottage cheese, berries, nuts. And while there are relatively few basic dough options for cakes, cake fillings are so diverse that not a single pastry chef can learn their recipes. Moreover, many housewives make their own adjustments to the dish to make it even more tasty and unusual.

Cooking features

The process of preparing the cake filling completely depends on the chosen recipe. Obviously, custard is made differently from protein or curd cream. For this reason, there are no common options and principles for preparing sweet cream. However, every pastry chef needs to know some points related to the selection and preparation of cake filling.

• Very often, the choice of filling depends on what kind of cake the base of the cake is made of. Butter cream is good for sponge cake, sour cream for shortbread, and butter cream for puff cake. Honey cakes are usually soaked in sour cream.
• The choice of filling also depends on the type of cake. Protein cream is used if there is only a base cake and it is not planned to cover it with another cake. The custard will become good choice for a multi-layer cake.
• If the cream is made under mastic, it should be thick, but not so thick that it is difficult to apply to the cakes. The main thing is that it does not spread. Most often, mastic fillings are made with butter.
• Whatever recipe for making the cake filling you choose, the ingredients for it must be taken fresh, especially since in most cases they are not cooked.
• Chicken eggs that you plan to add to the cream must be thoroughly washed so that they do not pose a health hazard. After all, there may be pathogenic microorganisms on the surface of the shell, and they can get into the dish if you break the shell carelessly.
• Most often, cake fillings are whipped using a mixer. A blender will also work, but using a whisk will be difficult to achieve the desired result.

Knowing general principles After choosing the filling for the cake and the ingredients for it, you can safely get to work, guided by the instructions that accompany the specific recipe.

Custard

• butter – 0.2 kg;
• wheat flour – 100 g;
• yolks chicken eggs– 6 pcs.;
• milk – 1.2 l;
• sugar – 250 g.

Cooking method:

• Wash the eggs thoroughly and separate the yolks from the whites. Proteins are not needed for custard; they can be used for another dish. In particular, they can be used to make a meringue cake or a protein filling for another cake.
• Add sugar to the yolks and beat. On at this stage You can use a whisk or even a fork.
• Add the sifted flour, stir until there are no lumps left.
• Pour in the milk in a thin stream, whisking the filling constantly.
• Place the container with the future cream on low heat and, stirring, bring to a boil. Taking care not to boil, continue cooking until the cream thickens.
• Cool the cream to room temperature.
• Add softened butter one spoon at a time, whisking each time with a mixer.

After the cream is applied to the cakes, the cake must be put in the refrigerator so that the filling hardens. This version of the cream is the most common. Chocolate custard is also prepared based on this recipe. His recipe will differ in that two or three tablespoons of flour are replaced with a similar amount of cocoa powder.

Sour cream filling

• sour cream – 0.2 l;
• butter – 0.2 kg;
• sugar – 150 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that it becomes soft when preparing the cake filling.
• Grind the sugar in a coffee grinder until powdered.
• Mix butter with sour cream, add powdered sugar.
• Beat the cream with a mixer.

You can add cocoa powder or berry syrup to the sour cream. In this case, it will acquire a different color and aroma. When adding similar ingredients to the sour cream filling, keep in mind that it is absorbed well, so the cakes will also take on the appropriate shade. After applying sour cream, the cake must be refrigerated for at least an hour.

Curd filling

• cottage cheese – 0.25 kg;
• sugar – 150 g;
• heavy cream (for whipping) – 100 ml;
• boiled water – 100 ml;
• gelatin – 20 g;
• walnut kernels (optional) – 20–40 g;
• lemon zest – 3 g;
• vanillin - a pinch.

Cooking method:

• Rub the cottage cheese through a sieve.
• Grind the sugar to a powder state. This can be done using a coffee grinder.
• If you decide to use nuts, crush them into pieces and lightly fry them in a dry frying pan.
• Add nuts, powdered sugar, vanillin and lemon zest to the curd mass and beat with a mixer.
• Whip the cream separately and combine with the curd mass.
• Dilute the gelatin with water, pour into the curd cream, and beat everything together. If desired, at this stage you can add any berries to the filling to your liking. It is recommended to cut large berries, such as strawberries, into small pieces before adding them to the cream.

The cream should be refrigerated before use, otherwise it will be too runny. However, it should not be completely cooled until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, which will make it difficult to use for its intended purpose. This is not to say that curd cream is ideal for layering cakes; it is better to use it as a top layer.

Buttercream

• heavy cream (for whipping) – 0.25 l;
• gelatin – 10 g;
• powdered sugar – 100 g;
• vanilla sugar – 5 g;
• water (boiled, room temperature) – 100 ml.

Cooking method:

• Pour gelatin with cool water. When it swells, put it on low heat and, stirring, wait until the gelatin has cooled completely. Cool to room temperature.
• Whip the cream with a whisk or mixer.
• Continuing to beat, add powdered sugar one teaspoon at a time. When it's finished, add vanilla sugar.
• In small portions, whisking vigorously, add dissolved gelatin into the cream.

Cool the cream slightly until it thickens slightly. After applying the creamy filling, the cake should be refrigerated for several hours. The delicate and airy creamy filling is liked by both children and adults. You can decorate the cake covered with it with fresh berries and pieces of chocolate.

Condensed milk cake filling

• condensed milk (in cans) – 0.5 l;
• butter – 0.4 kg;
• walnut kernels – 50 g.

Cooking method:

• Without opening them, place the cans of condensed milk on the bottom of a large saucepan and fill with water. The water level should be significantly higher than the cans.
• Place the pan with the jars on the fire and bring the water in it to a boil. Cook for 2–2.5 hours. Be sure to keep an eye on the water level: if it boils away, the jars may explode.
• Remove the jars from the water and cool.
• Crush and fry the nuts in a dry frying pan.
• Soften the butter. It will soften on its own if you take it out of the refrigerator in advance.
• Open the jars and pour boiled condensed milk out of them. Add butter and nuts. Beat with a mixer until the cream has an even consistency and uniform color.

The cream can also be prepared from ready-made boiled condensed milk. The above recipe was created when boiled condensed milk was not on sale, but today it has become quite simple to prepare the filling for a cake from condensed milk.

Oil cream

• butter – 0.25 kg;
• sugar – 0.25 kg;
• milk – 60 ml;
• chicken egg – 2 pcs.

Cooking method:

• Remove the butter from the refrigerator to soften.
• Wash the eggs. Break them into a bowl.
• Add sugar and mash the eggs with it.
• Pour in warm milk and whisk the mixture.
• Place the mixture on water bath and heat until it thickens sufficiently.
• Beat the cream by combining the egg mixture with softened butter.

Chocolate filling

• dark chocolate – 0.45 kg;
• heavy cream – 0.5 l;
• butter – 50 g.

Cooking method:

• Break the chocolate into slices and place in a small saucepan with a thick bottom or in a bowl if you plan to make the cream in a water bath.
• Melt the chocolate.
• Pour in cold cream and stir.
• Cool to room temperature.
• Whip the cream mixed with chocolate with a whisk or mixer. The latter option is preferable, as it allows you to get a thicker and more delicate cream.
• Add softened butter, beat again. Cool.

Chocolate cream can be used both for soaking the cake layers and for decorating the cake.

Protein cream

• chicken egg whites – 4 pcs.;
• water – 120 ml;
• sugar – 0.25 kg;
• salt - a pinch.

Cooking method:

• Pour water over sugar and place on the stove. Cook thick syrup over low heat. You can check its readiness by dropping it on a saucer: if the drop does not spread over the surface, then the syrup is ready and can be removed from the heat.
• Break cold eggs, separating the whites from the yolks. Add a pinch of salt and beat the whites into a thick foam.
• Pour warm syrup into the protein mixture in a thin stream, all the while continuing to beat the cream with a mixer.

Delicate protein cream is good to use as the top layer of the cake. You can only take fresh eggs for it. Be sure to wash them before eating to avoid serious infection. infectious disease. If you want to make the cream denser, you can add gelatin to it during preparation, after diluting it in a small amount of water. In this case, the filling is suitable for making Bird's Milk cake.

Creamy cheese filling

• cream cheese – 0.25 kg;
• vanilla sugar – 10 g;
• cognac – 10 ml;
• orange zest – 20 g;
• lemon zest – 20 g;
• powdered sugar – 20 g.

Cooking method:

• Mix lemon and orange zest with vanilla sugar and powdered sugar. If desired, the zest can be grated from fresh citrus fruits.
• Beat the cheese, placing it in a small but high enough container.
• Pour cognac into the cheese and add the sweet aromatic mixture. Beat until smooth.

This aromatic filling is suitable for making not only ordinary cakes, but also cheesecakes. If desired, you can add chopped nuts or chocolate chips to the cream.

Banana filling

• butter – 0.2 kg;
• condensed milk – 0.25 l;
• bananas – 0.5 kg.

Cooking method:

• Beat soft butter with a mixer.
• Continuing to beat, gradually add condensed milk.
• Peel the bananas. Grind them separately with a blender or mash with a fork.
• Combine banana puree with milk and butter. Beat thoroughly with a mixer.

If the cream seems too liquid, you can add a little semolina into it and beat again. The cream turns out to be very aromatic and has a pleasant shade. A cake filled with banana cream can be decorated with slices of fresh bananas, but this should be done immediately before serving the dessert.

To give the filling additional shades of taste and aroma, you can add coffee, jam or jam, citric acid, orange zest, cinnamon and other ingredients.

Fillings intended for cakes can just as easily be used to fill pastries. Some of the creams can be served as an independent dish, placed in bowls. In particular, this can be done if you have not calculated it and prepared too much filling.

Experienced housewife cooking delicious cakes absolutely from any products that are in the house. Sometimes she doesn’t even use an exact recipe, but improvises “as the play progresses.” A novice cook is trying to bake her first cake, strictly following the instructions and weighing the ingredients down to the milligram. And how disappointing it can be when the planned cake doesn’t work out. Today we will talk about sponge cake, or rather about the cream for it. The taste and beauty of the cut cake largely depends on the latter.

Types of creams for sponge cake

You can layer the sponge cake with absolutely any cream. It is worth considering that:

• if the cream is liquid (classic custard), then the sponge cake will turn out wet;
• If the cream is denser (classic butter), the cake will turn out to be a bit dry.

It is best to use custard cream for a sponge cake and add butter or regular butter to it, but first soak the sponge cake with some syrup. You can add powdered nuts, berries from jam, lemon zest or candied fruits cut into small cubes to all creams.

Creams for sponge cake based on butter

For the cream, you need to take only the oil itself. good quality. Under no circumstances should you use the so-called “spread” - a mixture of creamy and vegetable oil. With such a product the cream simply will not work.

Classic white cream

• Soften 300 g of butter to a very thick sour cream.
• Place the butter in a mixer bowl and beat until fluffy.
• After the butter turns white, add 250 g of condensed milk. Pour in the milk in small portions and whisk the cream all the time.

Cream based on boiled condensed milk

• Place a sealed can of condensed milk in a saucepan and fill it with water. Bring the water to a boil and cook the condensed milk for 4-5 hours.
• When the can of condensed milk has cooled, open it.
• Beat 300 g of soft butter with a mixer.
• Place boiled condensed milk into the whipped fluffy butter and beat the cream until it increases in volume.

It is very good to add powdered walnuts to this cream. You will need half a standard glass.

Coffee cream

• Prepare a classic white cream. Take 50 g more oil.
• At the very end, with the last portion of condensed milk, pour 80 ml of very strong sweet coffee into the mixer bowl. Mix the cream until the color is uniform.

Creams for sponge cake based on milk - custard

Custards for biscuits require the presence of a large amount of butter. In this case, the softened butter is introduced into the cream only after the latter has completely cooled. If you do not adhere to this strict rule, the butter in the cream will melt and the cream will turn out to be very liquid. Milk-based creams are best flavored with vanilla sugar or lemon essence.

Cream with milk and yolks

• Grind 2 raw egg yolks with 1.5 cups of sugar.
• 2 tbsp. l. mix flour with 2 tbsp. l. Sahara. Pour half a glass of cold milk over the dry ingredients. Mix well.
• Bring 1.5 cups of milk to almost a boil and add the yolks with sugar and a mixture of flour with sugar and milk. When introducing the cream, stir vigorously with a whisk so that it does not burn.
• When the cream thickens greatly, remove it from the heat.
• Let the cream cool. To prevent a hard crust from forming on the cream, cover it cling film and press it down with your hand so that it lies directly on the cream.
• After the cream becomes cold, beat it with soft butter (200 g).

Cream based on store-bought semi-finished product

A wonderful cream for sponge cakes is obtained from custard, which is sold dry in any store.

• Cook the cream, strictly following the instructions on the package.
• Cool the cream under cling film.
• Add 200 g soft butter and beat well with a mixer.

French cream Charlotte for sponge cake

This cream is quite labor-intensive to make, but with it, even from a ready-made store-bought sponge cake, you can make an amazing cake. Just don’t forget to soak the biscuit in sweet syrup with the addition of a tablespoon of cognac or liqueur. How to prepare French cream:

• Heat 0.5 cups of milk and add 6 tbsp. l. sugar and a packet of vanilla sugar. Bring sweet milk to a boil.
• Beat 6 yolks with a quarter glass of cold milk.
• Pour the beaten yolks with milk into a deep ladle and pour hot sweet milk into it. Mix the mixture very quickly with a whisk and place the ladle on very low heat.
• Stir the cream constantly with a whisk and do not let it boil. As soon as the cream thickens greatly and air bubbles begin to form in it, remove the ladle from the heat.
• Let the cream cool and only then add 300 g of softened butter and 3 tbsp. l. cocoa powder. Beat the cream with a mixer.

The biscuit goes very well with regular sour cream (100 grams of thick sour cream whipped with 100 grams of sugar). If there are no products for cream in the house, then the biscuit can be spread with any thick jam. Apricot or peaches are best suited for these purposes.

In this article I have collected all my favorite cream recipes for sponge cake. Let this be my piggy bank, which I will look into more than once if I forget something. I hope you find it useful too! Enjoy it for your health!

1. Charlotte Buttercream

Tasty and delicate, with a light structure, Charlotte cream is suitable not only for layering the cake, but also for finishing. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities or additives, with a fat content of 82.5%

Amount of ingredients per 250 g of cream:

• Butter - 100 g
• Granulated sugar - 90 g
• Egg yolk - 1 pc.
• Milk - 65 g
• Cognac - 1 tbsp. l.

Remove the butter from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, you can use a knife to divide it into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix the milk and yolk, strain through a sieve, add sugar and place on the stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment it boils, cook for 1-2 minutes. In my own way appearance The syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with film to prevent the top from drying out, and cool.

Place the butter in a large bowl and begin beating at high speed until light and fluffy. During the process, stop several times and use a silicone spatula to scoop up the cream as it spreads onto the sides of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the spatula when tapped on the edge of the bowl.

Charlotte cream is most often flavored with strong liqueur, cognac, and vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is so simple to prepare that it will help out in difficult times. There are no eggs in it, which means it stores perfectly.

• Butter with fat content 82% - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder - 15 g

Remove all foods from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk a little at a time, stirring thoroughly each time. Add cognac or liqueur to the finished cream. The finished cream looks like a shiny, homogeneous mass. Prepare it immediately before use.

3. Mascarpone cream

My favorite cream that I use often. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone are a delicious pastry for tea.

In this recipe, you can change the fruit component, each time getting new shades of taste and color. But even without extraneous ingredients, mascarpone cream is very good.

• Cold heavy cream (33-36%) - 375 g
• Mascarpone - 360 g
• Granulated sugar - 75 g
• Vanilla extract - 1.5 tsp.
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve firm peaks.

At the end of cooking, add the fruit puree and gently fold it into the cream with a spatula. Store in the refrigerator until you assemble the cake.

4. Protein cream

Usually nothing is layered with this cream, since it is very delicate, but it is very suitable for coating and finishing. To ensure that protein decorations hold their shape firmly, they are usually tinted: bake in the oven for a couple of minutes at high temperature, while the cream is covered with an appetizing golden-brown crust.

• White of one egg - 1 pc.
• Granulated sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat the whites into a stiff foam, add sugar and vanilla sugar and beat vigorously again until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5.Curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in curd rings made from choux pastry.

• Cottage cheese - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (need to be ground into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat the butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve until it becomes airy. Combine with cream.

6. Cream “Ice cream”

7. Custard sour cream for sponge cake

I won’t write about the usual version of the cream (where sour cream is mixed with sugar), it’s too simple and everyone knows it. I’ll tell you about a new method of sour cream, in which flour, egg, and sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Granulated sugar - 120 g
• Vanilla extract - 1 tsp.
• Butter - 250 ml

Mix egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat the butter at room temperature and, with constant stirring, add it to the cooled cream.

The cream is excellent for layering cakes, since it is quite “wet” and additional soaking of the sponge cake with syrup is not required.

8. Cream cheese

Great for, as well as other cakes and pastries. It holds its shape well, so it is used not only as a layer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp.

Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and whipping well. Cream cheese, on the contrary, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions; you can also add a little fruit puree for aroma and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than for structure, so its amount is small.

The cream is prepared very simply: add chocolate, broken into small pieces, to the hot cream and mix. At the end of cooking, add a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always cook delicious cream for the cake, as well as filling for, and, of course, macarons.

10. Cream made from condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

An important point is to warm the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Beat the warm butter with a mixer into a light, fluffy mass. Then add condensed milk in small portions, whisking each time. Cool the finished cream in the refrigerator.

There is a version of this cream in Pirogeevo