Cream for biscuit cake. Traditional and original recipes

A cake is a treat that many people like. Its taste depends on the quality of the cakes, impregnation (if necessary) and cream. The most popular is the classic sponge cake. It's quite easy to make it. If you add some ingredients to it, you can get a wide variety of tastes. Let's talk about how to make a cream for a biscuit cake.

To begin with, the simplest recipe for sour cream. It is characterized by its rapid cooking and a small amount of ingredients. On a medium-sized cake, you need to take 600 grams of sour cream (preferably good) and two tablespoons of sugar (the amount can be changed, depending on the taste of sour cream). You can slightly change the cream for biscuit cake and add not sugar, but powder. This will facilitate the cooking process. Also, if you like a more sweet cream, then we take more sugar. Whisk all the ingredients until the sugar (or powder) completely dissolves. Then cover the cream with corn, and fill the top with glaze. This delicious cream for cake can be used for other types of cakes.

For fans of chocolate flavors I propose a cream recipe using this product. To make it, you need 200 ml of cream, 100 grams of chocolate and half a jar of any condensed milk. If there is no chocolate, then you can replace it by mixing three tablespoons of cocoa and 80 grams of butter. Take the pan and pour the cream into it. Add to them condensed milk and a chocolate bar, grated with a grater (or cocoa with butter).

All this must be cooked on low heat so that it does not burn out. In the process of cooking, you should constantly stir the cream until it becomes the most homogeneous mass. It should be borne in mind that the consistency that the cream for biscuit cake will have depends on the time of cooking. The longer the cooking, the thicker it becomes. You can make the cream similar in consistency to condensed milk and smear them layers between the cakes. This mass can easily cover the cake from above.

Traditional is a cream for biscuit cake from butter and condensed milk. In order to cook it, you need 200 grams of butter. It must be of very good quality. From this depends the taste and consistency of the future cream. If the oil is of poor quality, then the final product can eventually flow. It is also necessary to take half the can of condensed milk. If you use cooked, the cream will get thicker.

Butter must first be extracted from the refrigerator to make it soft. Cut it into smaller pieces or knead it with a fork. Then take the mixer and whisk it thoroughly at medium speed until it turns white.

Then start adding condensed milk. We do this gradually, but do not stop whipping the cream. This process lasts about ten to twelve minutes. As a result, a very fluffy and homogeneous mass should be obtained. The cream for the cake is ready. The amount of condensed milk can be increased, but slightly, so as not to break the consistency of the cream.

Before use it should be placed in the refrigerator. If the cream is warm, then it can fade. This is especially important if you are going to make from it compositions on the cake. But in the case when the cream is very cool, water will separate, which is also not good. So try to reach the golden mean.

Such cream can be painted in any color, adding food colors to it. If they look like a powder, then first dilute it with a very small amount of boiled water (a few drops). You can also pour cocoa or coffee into it to get other flavors.

Knowing how to make a cream for a cake, you can make a treat from any cakes and treat them to relatives and friends.