desserts

The consistency of the chocolate cream with cocoa is quite thick. To do this, we add flour and butter to the composition. The mass is well suited for a layer of biscuit cake cakes - the porous dough easily absorbs some of the cream. Also, the prepared cream can be used as a chocolate paste for sandwiches or pancakes - it's just delicious! To make the dessert mass completely homogeneous without lumps, we must use a whisk in the cooking process.

Cream for lovers of chocolate desserts. Using cocoa powder for its preparation, we get a characteristic rich taste and consistency "convenient" for working with a cake. In addition, we use starch to thicken it - this is a guarantee that the cream will not turn out to be liquid. Interestingly, the cream can be cooked both on the stove and in the microwave - this can save time. It is important to thoroughly knead the mass with a whisk so that the texture of the cream is uniform.

If you need to quickly and easily prepare a thick cream for the cake, then this is ideal. The whites are whipped into a thick dense foam very quickly - five minutes of operation of a powerful mixer is enough. It takes about ten minutes to cook the syrup. Mixing these masses into a single one will take another couple of minutes. In general, while the cake cakes are being baked, you can quickly make an airy, delicate, somewhat soufflé-like cream. It perfectly complements porous biscuit dough. Having tried a ready-made dessert with such a cream, you will never say that it is, in fact, being prepared in a hurry.

For the protein cream to be used to coat the cake, its consistency must be thick and firm enough. In addition, the mass should be stable and not change its texture during the entire shelf life of the dessert. These goals are successfully achieved by adding butter to the proteins.And initially, the cream needs to be whipped in a water bath - this is how the proteins are thermally exposed and noticeably thicken. The preparation of such a cream does not take much time, but it is very important to have a powerful mixer for this.

For those who do not mind conjuring over homemade cakes, such a cream has every chance of becoming a favorite. It is easy to prepare, does not require a lot of time and is quite budgetary. At the same time, it is ideal in its characteristics: dense, thick, perfectly keeps its shape, stable even at room temperature. The taste is sweet with a creamy touch. It can be used to sandwich cakes, to decorate the surface of a cake, to fill cakes and decorate cupcakes. This is a basic universal version of the cream that is suitable for almost all confectionery products.

This protein cream recipe does not include the step of steeping the cream mass with hot syrup. This significantly saves time for its preparation. But, it must be borne in mind that proteins do not have a thermal effect, and the cream is prepared from a raw product. To speed up the process of whipping the cream, firstly, we use a powerful mixer, and secondly, instead of sugar we add powdered sugar. It dissolves faster in the total mass and does not require additional whipping time to dissolve. It is important to add it already when the proteins have been brought to a state of dense, stable foam, not earlier, otherwise the finished cream may turn out to be softer and thinner than it should.

To decorate the cake with high quality, the cream must be thick enough, dense and holding its shape. It is also important that the planted decorations remain stable at room temperature. Protein cream with gelatin fully meets all these requirements. By itself, the protein mass is dense and quite stable, and in combination with gelatin it becomes much more stable and denser, somewhat resembling a soufflé. What is important - the cream is not capricious in preparation and always turns out if you follow the recipe.

Protein cream is great for biscuit cakes. Their cakes are porous, tender - an excellent combination with a smooth, tender protein mass is obtained. In addition, the protein cream keeps its shape well, which means that the airy protein layer will remain a visible layer between the cakes, and will not be absorbed into the crumb. We also add a little butter to the cream - it will not give a tangible fat content, but it will add a creamy aftertaste and contribute to a dense texture.

If your cake needs a cream that will form an airy stable layer, this is the right option. Due to its dense texture and the presence of a stabilizer in the form of agar-agar, the cream forms a high layer and maintains its size, even despite the weight of the crust placed on top.The taste and appearance of such a cream immediately evokes thoughts of soufflé, marshmallows and marshmallows, despite the fact that few of their tasters immediately realize that these are just proteins. An interesting variant of the layer, isn't it?

The whites are perfectly whipped into a dense thick foam. To make it stable and keeping its shape, we use hot sugar syrup - we brew the protein mass according to the meringue principle. It is also believed that using this technology, the cream is safe even for children, since the raw proteins are nevertheless subjected to heat treatment at the stage of introducing boiling syrup. It is important that you can prepare a thick protein cream in any kitchen - all the ingredients are absolutely available for it. Even novice housewives will be able to prepare such a cream - the process is described in detail in this step-by-step recipe.

To make the protein cream dense and well-kept in shape, we use clean and absolutely dry dishes for whipping. When breaking eggs and separating the whites from the yolks, we make sure that the latter do not get to the whites - this will ruin everything. It has also been noticed that whites beat much better if the eggs are not perfectly fresh and have managed to lie in the refrigerator for a couple of days. The technology of preparation of the cream is also important - and this is detailed in the recipe.

The cream has a very pleasant silky texture. It is also quite fluffy thanks to the intense whipping. Sugar is added to the cream in the form of a hot syrup - this provides the characteristic softness, pliability of the finished cream, but at the same time and density. The combination of proteins prepared by this custard technology with butter guarantees good stability and stability of the cream, which allows it to be successfully used for leveling cakes.

This cream is great for cake decorating. It keeps its shape flawlessly. You can even plant voluminous decorations separately, and then place them on the cake in the form of a composition. It is very pleasant that the cream is non-greasy and lightweight, such as, for example, a purely oily version. And what is important, the cost of such a cream is very inexpensive. The protein mass is not capricious and always behaves predictably - this can be a kind of guarantor that the cream will definitely work out.

Charlotte cream is very easy to make at home. The simplest products make the perfect filling for cakes, pastries and wafer rolls. Soft, delicate and aromatic, any dessert will become even tastier with it!

Charlotte cream is a delicious filling for a sponge cake.Delicate, airy, with an incredible aroma, it soaks the cakes well and makes the dessert exquisite and unique!

Charlotte cream is very delicate, velvety and airy, with an amazing taste and aroma. Such a cream can be used both for decorating a cake and for impregnating the cakes. Cooking it is quite simple, even a novice hostess can handle it!

The Italian ricotta cream makes an amazing cake filling. The ricotta flavor perfectly complements the biscuit cakes. The dessert turns out to be very tender, soft and appetizing. A real pleasure!

Ricotta and mascarpone cheeses are gaining in popularity. And it is no coincidence, because you can make many amazing desserts from them. So the cream from these products turns out to be truly delicious. Delicate, soft, airy - everyone will definitely like this filling!

Ricotta cream cheese is one of the most delicious fillings not only for cake, but also for other desserts. Delicate, airy and incredibly tasty, it soaks the cakes well and softens the cakes. A real delight for those with a sweet tooth!

The cream of ricotta curd cream turns out to be amazingly delicate, airy and incredibly tasty. The thick, soft texture is great for flattening the cake. Also, the cream can be used as a filling. Dessert with her is simply delicious!

Deliciously delicious cream of their ricotta curd cheese, with mascopone and vanilla extract! Very aromatic, delicate, airy and mouth-watering. A dessert with such a filling turns into a real delicacy! Simply delicious!

Cream of ricotta and condensed milk curd cheese turns out to be amazingly tasty! Soft, delicate, aromatic, it soaks the cakes well and makes them soft and appetizing! You can cook it very quickly! And the dessert turns out to be simply amazing!

Tip: for the cream, it is best to choose boiled condensed milk. So the cream will be thicker, with a bright, rich taste.

Creams based on curd cheeses are especially popular now.Cream and ricotta cream turns out to be especially tasty! Delicate, light, moderately sweet, this is simply an irreplaceable filling for desserts!

Yoghurt cream is one of the tastiest and easiest to prepare. It can be done in just a few minutes! The cream turns out to be very airy, gentle and at the same time low in calories. A real treat for those with a sweet tooth!

Delicious, delicate yogurt cream will be a great decoration for any cake. Decorative elements made of such a cream keep their shape well and make the dessert even more appetizing. Simply delicious!

Delicious, light, dietary cream made from yoghurt, cream and condensed milk. Dessert with such a filling turns out to be very tender and soft. Real treats for the festive table!

Delicious, light cream of yoghurt and cream. The texture is dense and thick, the cream soaks the cakes well and makes them juicy and soft. A great solution for mouth-watering desserts at home!

Tip: this cream can be varied to your liking. Add your favorite jam, cocoa, berries or fruits to it. So your dessert will acquire a special flavor and will definitely be remembered by the guests!

Light, dietary cream of yoghurt and gelatin has a delicate souffle texture. It fits perfectly on the cakes, we soak them well and makes the dessert incredibly tasty. A real pleasure!

Delicious, thick and incredibly delicate cream of yoghurt, cream and gelatin. It will be an excellent filling and decoration for any dessert. A real delight!

Delicate, light yoghurt cream with fruit is a delicious filling for a sponge cake. Easy to prepare, it will make the dessert truly unique.

A very tasty, soft and delicate yogurt cream without cream is also the most dietary one! It is perfect for a layer of biscuit cakes, as well as cakes, rolls and muffins. It's easy to cook, and absolutely everyone can handle it!

Tip: For a truly low-calorie and healthy cream, it is best to use yogurt without dyes or flavors. Instead, increase the amount of powdered sugar and add your favorite fruit or jam.

Delicate, souffle cream is made on the basis of yoghurt and gelatin. It is quite low in calories and not as fatty as cream or condensed milk. Very light, airy mass, soaks the cakes well and makes the dessert truly delicious!

Soft, delicate filling is the basis of any good dessert. And the yogurt filling turns out to be especially tasty and aromatic. Guests will be delighted with such a delicacy!

Condensed milk cream is the easiest, quickest and most delicious cream for biscuit baking. It impregnates the cakes well and makes them tender and fragrant.

Cream for a cake made from condensed milk and butter is one of the most popular fillings. And all because such a cream always turns out to be tasty, delicate and aromatic. It can be used not only for cake, but also as fillings for pancakes, wafer rolls and muffins.

Boiled condensed milk cream is a very simple and tasty filling for cakes and pastries. Soft, delicate and moderately sweet, it soaks the skin well and makes the dessert truly appetizing!

Delicious and delicate classic Charlotte cream will perfectly complement any dessert. The fragrant cream is suitable for layering cakes, filling tubes or caps on pancakes. Very easy to prepare, this is a real treat for sweet lovers!

Ice cream is ideal for homemade cakes. Make the preparation even more original by adding mascrapone cheese to it. This will give the delicacy a softer and lighter taste.

Cornstarch will make the famous ice cream even more fluffy and airy. Make a simple recipe treat and complement your homemade dessert.

Delicious and easy-to-prepare ice cream sundae ideally complements homemade cakes and other desserts. Delicate delicacy will add an unforgettable taste to your dish. Relatives and guests will not remain indifferent.

A delicious and sweet cream ice cream for homemade cakes can be prepared with condensed milk. An easy-to-prepare delicacy will make your dessert more original and attractive.

A delicious and delicate ice cream sundae can be prepared without adding cream. They can be replaced with sour cream. The product will come out lighter and moderately sweet. Prepare a treat for your pastry ideas.

Delicate cream sundae is an original solution for homemade cakes. The sweet preparation will not only add an interesting taste to your confection, but also decorate it. Cooking is simple, even beginners can handle it.

For housewives who doubt their culinary abilities, there is a simple recipe for cake cream without butter. The recipe is taken from an old Soviet cookbook and is time-tested. This cream is well suited for sponge cake, and "Napoleon", and honey cake.

For a sponge cake, a cream made from milk and butter is ideal. An important condition for its preparation is long-term whipping with a mixer until a snow-white mass. In consistency and taste, such a cream is similar to a Soviet cream, but it is more delicate and has no pronounced buttery taste in it, because we cook with the help of modern kitchen gadgets.

Cream from milk, cocoa powder and cake butter is easy to prepare. Such a cream soaks up the cakes very well and you can regulate its thickness with the amount of milk. Chocolate cream is a variant of the regular custard.

The popularity and success in home cooking of cream from milk and cocoa powder is due to the amazing taste of this cream, the availability of products and ease of preparation. Eggs are not added to the cream, which makes it airy and tender.In this recipe, you are invited to cook such a chocolate cream in the microwave. You can add nuts and flavors to the cream.

The taste of the creamy ice cream with its creamy notes is similar to the ice cream of the same name. It has a delicate texture, is stable and is suitable for lining and decorating cakes. The cream is prepared in 2 stages. First, the custard is made, then, after cooling, it is mixed with whipped cream. For a good cream, quality products are important.

To prepare a delicious and with the correct consistency cream of eggs, butter, milk, flour and sugar, you need to thoroughly know the recipe and the intricacies of its preparation. The cream must be constantly stirred during the cooking process and kept on fire only until it thickens. Fresh and quality ingredients are also important.

A cream based on eggs, milk, butter and flour is prepared mainly for soaking the cakes, coating the walls and decorating the cake. With the correct formulation, the cream will be light and airy, and the liquid texture of the cream will make the cake layers very soft. Add some flour to the cream as a stabilizer and add aromatic notes of vanilla. There are many ingredients in the recipe, because the cake is not a small product.

Cake cream made with milk, eggs and sugar is a custard and is a culinary classic. The cream turns out to be quite liquid, it is widely used for impregnation of cake layers, especially "Napoleon" and other desserts. Cream products must be fresh and of good quality.