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Which cream is best for chocolate sponge cake? Chocolate cream for cake, how to make at home, photo

Ingredients:
3 tbsp. Sahara
500 ml. cream 30% fat
200 gr. prunes
150 ml. liqueur

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare buttercream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and the consistency should resemble not very thick jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place the first layer of cake on a cake plate or large dish. Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, level the surface of the cream so that the sponge cake turns out smooth and beautiful. Decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

Ingredients:
2 tbsp. sugar or powdered sugar
500 ml. cream 25-30% fat
3 tbsp. cocoa

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Whip until we get a fairly thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Lubricate the cakes with the finished cream, not forgetting to first soak them in sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and fastest cream for sponge cake that you can think of, and what is most important - it is fail-safe, it turns out almost always. By the way, it is also very tasty, goes great with regular and chocolate sponge cake. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 packet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works out, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, beat the butter heated to room temperature with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Ingredients:
250 gr. butter
1 tbsp. Sahara
1 tbsp. milk
2 eggs
vanilla
cognac

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. Let's look

Ingredients:
200 gr. butter
4 tbsp powdered sugar
4 tbsp condensed milk
cocoa
cognac

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture all the time with a wooden spatula.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Lubricate the soaked sponge cakes with nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually add powdered sugar or sugar. Beat until the cream is smooth.
Spread the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Honey cake.

Custard for sponge cake

Ingredients:
5 eggs
1 cup sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thick. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Coffee cream for biscuits

Coffee cream for sponge cake is prepared according to the same procedure as vanilla cream. The only difference is that when preparing the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Add whipped cream to the cooled mixture in the same way.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly in an enamel bowl, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10g. gelatin

P.S. With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova

Ingredients:
3 tbsp. Sahara
500 ml. cream 30% fat
200 gr. prunes
150 ml. liqueur

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare buttercream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and the consistency should resemble not very thick jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place the first layer of cake on a cake plate or large dish. Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, level the surface of the cream so that the sponge cake turns out smooth and beautiful. Decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

Ingredients:
2 tbsp. sugar or powdered sugar
500 ml. cream 25-30% fat
3 tbsp. cocoa

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Whip until we get a fairly thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Lubricate the cakes with the finished cream, not forgetting to first soak them in sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and fastest cream for sponge cake that you can think of, and what is most important - it is fail-safe, it turns out almost always. By the way, it is also very tasty, goes great with regular and chocolate sponge cake. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 packet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works out, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, beat the butter heated to room temperature with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Ingredients:
250 gr. butter
1 tbsp. Sahara
1 tbsp. milk
2 eggs
vanilla
cognac

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. Let's look

Ingredients:
200 gr. butter
4 tbsp powdered sugar
4 tbsp condensed milk
cocoa
cognac

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture all the time with a wooden spatula.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Lubricate the soaked sponge cakes with nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually add powdered sugar or sugar. Beat until the cream is smooth.
Spread the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Honey cake.

Custard for sponge cake

Ingredients:
5 eggs
1 cup sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thick. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Coffee cream for biscuits

Coffee cream for sponge cake is prepared according to the same procedure as vanilla cream. The only difference is that when preparing the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Add whipped cream to the cooled mixture in the same way.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly in an enamel bowl, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10g. gelatin

P.S. With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova

Even the simplest sponge cake can be turned into a real masterpiece of culinary art if you choose the right cream for it. The “correctness” of the cream in this case is determined not only by the gastronomic preferences of the eaters, but also by the base of the cake. For example, heavy butter cream is more suitable for shortbread cakes, and light sour cream or custard is more suitable for puff cakes. Biscuits are a separate topic. Almost any cream is suitable for them. However, the combination of a porous, airy sponge cake with the most delicate chocolate cream, in my opinion, is beyond competition. And if you're still looking for a successful recipe, check out this universal chocolate cream for sponge cake. I propose a classic recipe - chocolate, eggs, butter and powdered sugar. Delicate, moderately dense, but at the same time very airy, this cream is ideal both for layering biscuits and for decorating them. The process of preparing the cream is very simple. You don't have to cook anything or follow any complicated technologies. High-quality products and a mixer (blender) to help - this is the secret to the simplest and most delicious chocolate cream! And the best part is that everything will be ready in a maximum of 10 minutes.

Ingredients:

butter – 400 g,
chocolate without additives (cocoa content not less than 70%) – 300 g,
powdered sugar - 2 cups,
eggs – 2 pcs.,
vanilla sugar – 1 tsp,
salt - a pinch.

How to make chocolate cream for sponge cake

We take the butter out of the refrigerator and leave it for half an hour at room temperature so that it becomes softer - then it will be easier to whip it. Then put the butter in a bowl, add salt and vanilla sugar to it. Whisk. On average, this takes 3 minutes.

Next step: add powdered sugar into the butter, portionwise, in several approaches. Add the mixture and constantly beat the mixture with a mixer.

All that remains is to add chocolate to the cream. To do this it needs to be melted. This can be done in two ways: in a water bath or in the microwave. I use micro - it's much easier and faster, and no fuss with extra dishes. Break the chocolate into small pieces, put it in a bowl and put it in a micro for literally 50-60 seconds. We set the power to maximum (for my microwave it is 800 W).

Let the melted chocolate cool slightly (waiting a minute or a half will be enough). After which it can be introduced into the oil part of the cream.

Beat the cream thoroughly with a mixer one more time, and as soon as it becomes smooth and homogeneous, the chocolate cream for the sponge cake is ready! In terms of time, this stage again takes 2-3 minutes.

It is not necessary to cool the finished cream; it can be used immediately. If the need arises, you can store the chocolate cream in the refrigerator, making sure to cover it so that it does not dry out.

Enjoy your family tea parties!

Who among us can resist a sweet and delicious dessert, especially when it contains delicate and airy cream? Many housewives love to constantly delight their family with baked goods. As practice shows, chocolate biscuits are one of the most popular desserts.

But, in order for the sponge cake to turn out really tasty, you need to know how to properly prepare chocolate cream. It should be soft, airy and not too sweet. Only then can you really please your family with a delicious dessert.

Classic protein cream

Protein cream is the simplest and most delicious filling for any chocolate biscuit. Its preparation requires a minimum of products and effort. The recipe is very simple.

You need to prepare the following ingredients:

2 egg whites;
5 tablespoons of powdered sugar or regular sugar;
30 ml water;
1 teaspoon lemon juice.

It is prepared very simply:

Take a water ladle or pan and pour water into it.
Add sugar or powdered sugar and mix all ingredients thoroughly.
Place on the fire and cook the syrup.
Cool the whites and beat them until they are as thick as possible.
Gradually pour the warm syrup into the whites. At the same time, do not forget to beat everything at the same time.
After you pour out all the syrup, beat the whole mass for another 5 minutes.

This concludes the preparation of delicious custard. In order for it to turn out better and tastier, you need to cook the syrup correctly. Its readiness is very easy to check. It is necessary to take a “sample” of syrup using a teaspoon and pay attention to how it flows. If it flows down like a thin thread, this means that it still needs to be cooked. And if it’s like a thick stream, then you can already remove it from the heat, since it’s already cooked.

Delicious butter cream

If you want to make a cake, then you can choose a delicious, tender, airy and light buttercream to go with it. Delicious buttercream will become a real decoration of the dessert, its highlight.

Take from the products:

cream - 1 cup (preferably the fat content is about 33-35%);
gelatin - about 1 tablespoon;
powdered sugar - approximately 2 tablespoons.

Also, if you wish, you can add vanilla sugar to the dish for a more delicious soft flavor.

Let's start preparing the most delicious buttercream for the cake:

First of all, fill the gelatin with water. It is better to use milk, but if you don’t have it on hand, this is not critical.
We prepare a water bath and dissolve the gelatin, which we have previously swollen, in it. You need to dissolve it over low heat and stir constantly.
Cool the resulting mixture.
Beat the cream well and gradually add powdered sugar.
Add gelatin to the cream in a very thin stream and continue whisking the entire resulting mixture. If you decide to add vanilla sugar, now is the time to do it.

Your delicious buttercream is ready. Please note that you need to use it for a cake or biscuit immediately, as it may spoil. You can coat the top of the cake with it and decorate it with cherries. Cherries will add a little sourness and your dessert will no longer be so sweet. In addition to cherries, you can use any other berries and fruits.

Delicate sour cream

Sour cream is one of the most delicate and delicious. It is suitable for any cake or biscuit, so it is considered universal. It will go deliciously with both regular and chocolate cake. Moreover, it is considered lower in calories, unlike custard or cream.

Another secret is that it can easily be turned into sour cream and chocolate cream. This trick is suitable for those housewives who have already prepared the base for a sponge cake or cake, and at the last moment decided that the dessert should have a chocolate twist.

So, for cooking you will need:

sour cream (it is best to use thick homemade sour cream) – 1 cup;
powdered sugar - about 2 tablespoons;
cocoa powder - about 2 tablespoons;
vanilla - a small pinch, approximately on the tip of a knife.

Let's start preparing the magic sour cream:

Whip the chilled sour cream.
Gradually add powdered sugar and vanilla.
Next, carefully add the cocoa powder and mix the entire mixture very carefully using a fork or whisk.

This concludes the cooking recipe. With such simple and easy movements you can make sour cream for your dessert. Please note that it is also best consumed immediately. But you have about 2 hours left if you put it in the refrigerator.

This recipe can also be used without cocoa. The algorithm of actions is the same, only without adding cocoa powder. You can make your own delicious sour cream that the whole family will love.

Buttercream with lemon

Delicious buttercream is also perfect for chocolate sponge cake. If you want a sweeter cream, add a little condensed milk. The biscuit will become even softer and tastier. The recipe is very simple, so you will be able to prepare it in the shortest possible time.

Take the following products:

250 grams of regular butter or 1 package;
condensed milk - about 10 tablespoons or 1 package;
one medium-sized ripe lemon.

So, let's start preparing the most delicious and unusual buttercream with lemon:

First of all, prepare the lemon. We zest it and squeeze out all the juice.
Place butter in a saucepan and put on fire. Bring the oil to a liquid state.
Next, remove the oil from the heat and beat with a whisk.
Without ceasing to beat the butter, add condensed milk little by little. It is advisable to add it in a thin stream.
You need to beat until the mixture becomes fluffy.
The last step is adding lemon juice and zest.

Your fancy and simple buttercream is ready. It is also best used immediately.

Secrets of delicious cream

Every pastry chef has his own secrets for preparing delicious cake cream. Of course, not everyone wants to share their signature recipes and secrets, since everyone wants to be unique and in demand. But there are general rules that help prepare tasty and juicy creams.

When preparing buttercream, the first thing you should pay attention to is the quality of the butter. The future taste depends on it. It is best to take butter, not spread.

Not all novice housewives know that an ordinary biscuit can be turned into elegant pastries. It's not difficult at all and looks like a magic trick. Chocolate cake cream can decorate even the most unattractive cake layers. No matter what recipe it is prepared from, it always turns out very tasty. To make the cream light, airy, and homogeneous, you need to familiarize yourself with some cooking secrets. Culinary experts are happy to share tips and recommendations, following which you can prepare your masterpieces.

How to make cream for a cake

There is a large variety of chocolate creams for cakes. With their help, you can not only grease cakes, but also fill waffles, puff pastries, stuff eclairs, and even use them as gravy for pancakes and pancakes. When experienced chefs prepare creams for cakes, they adhere to the following rules:

All ingredients should be at the same room temperature: this is the key to successful mixing of products. If the condition is met, there will be no peeling of one component from another.
The creamy mass should have a thick consistency so that when spread it does not spread or drip.
The cream should be prepared only in dry, clean containers. If you grease its walls with half a lemon, the mass will not stick and will separate well.
The mass should be cooked over low heat, if possible in a container with a thick bottom. This way the mixture will warm up well and won’t burn.

Custard

This recipe is suitable for any cakes, pies, pastries. “Napoleon” is especially tasty, the cream for which is prepared on the basis of a classic custard mixture, but chocolate notes will add a rich, thick flavor to it. Prepared using simple ingredients:

milk – 100 ml;
dairy and vegetable product – 150 g;
dark chocolate – 100 g;
sugar – 180 g;
chicken egg yolks – 6 pcs.

Chocolate custard is prepared as follows:

To quickly soften the butter, you need to cut the bar into slices and leave to heat at room temperature.
Beat the yolks, adding sugar in small portions until the mixture turns white.
Continuing to whisk, gradually pour in the warmed milk in a very thin stream.
Place the container with the custard mixture over moderate heat.
While the mixture is on the stove, you must stir constantly, touching the bottom with a whisk so that the yolks do not burn.
Add the chopped chocolate bar and whisk until smooth.
The custard mixture must be boiled until it reaches the consistency of semolina porridge, then left to cool naturally.
Beat the softened butter until fluffy and light in color.
Add the butter little by little to the cooled cream, whisking vigorously.

For the chocolate sponge cake

This pie goes well with Charlotte cream. Sponge cakes coated with chocolate mixture are quickly soaked, becoming juicy and tasty. Due to its thickness, this cream fills well the unevenness and voids when assembling the cake. What you need for cooking:

eggs - two medium ones;
milk – 250 ml;
butter – 500 g;
sugar – 300 g;
dark chocolate – 170 g.

How to cook:

Pour milk over sugar and put on fire. Stir until the sand dissolves.
Beat the eggs, add the cooled milk mixture to them, and beat.
Boil, the syrup should resemble condensed milk.
Beat in the melted butter with a mixer and add milk syrup in small portions.
Melt the chocolate, add to the cream, mix thoroughly.

Oil

Due to the high fat content, not everyone likes this filling: the base is butter. Few people use it to grease all cake layers; this mixture is suitable for decorating the surfaces of the cake. Using a pastry syringe, make inscriptions, roses, and outline the sides and edges of the cake from butter cream. Ingredients:

powdered sugar – 150 g;
milk – 200 ml;
butter – 240 g;
cocoa – 50 g;
lemon juice or vanillin - to taste;
corn starch – 30 g.

How to cook:

Mix milk with powder, put on fire until boiling.
Add starch to the milk syrup, boil and cook until thick sour cream.
Beat the butter with a mixer for two minutes, mix with milk-starch syrup.

With cocoa

If you do not have the opportunity to purchase chocolate, then cocoa, which every housewife has, will be an excellent replacement. This filler will not have a very pronounced taste, but very gentle and not intrusive. Dessert ingredients:

milk – 300 ml;
cocoa powder, starch - two tablespoons each;
flour - three tablespoons (tablespoons);
butter – 100 g.

How to make cake cream:

Mix dry ingredients in a deep saucepan and add milk.
Cook over heat for about twenty minutes, add butter.
Boil for a few minutes, stop when the mixture becomes silky and glossy.

Made from chocolate

Children will especially enjoy cake cream with chocolate filling. This mass is used for spreading on white bread. This dish is great for breakfast, which will fill the day with energy and a great mood. What products is it made from?

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