There are no people who would not like sweets, especially the fresh homemade cakes. One of the main components of any baking, be it cake, pie or cake - is a cream. How delicious it is, the better will be your dish. Therefore it is very important to cook it.
Counter creams may be many, but perhaps the most delicate and versatile - butter cream and its variants, which we will tell you about.
Sour cream, butter cream
If you want to cook, for example, honey cake, we will share the recipe, how to make butter cream for him, which is great impregnate your cake.
- sour cream - 800 g;
- butter - 200 g;
- Sugar - 1 cup.
Note that all the ingredients should be at room temperature and slightly softened butter. His we combine with sugar and grind until smooth. After that we enter into our mass sour cream, but not all at once, and one tablespoon of good mixing the resulting mixture to again we got a homogeneous mass. When the desired effect is achieved - cream is ready.
Creamy cream with gelatin
This type of cream is also great for cakes and pastries, but the feature of the preparation of butter cream with gelatin is that it should be used immediately, without leaving even for a short period of time.
- cream 35% fat - 500 g;
- Gelatin - 1 package;
- powdered sugar - 150 g
Dissolve gelatin in 0.5 cups of cream and let it sit for 40 minutes. During this time, the gelatin should swell, after which the dishes with it should be placed in a container of hot water in a water bath and stir until it is completely dissolved. Then let it cool slightly.
The rest of the cream, beat with a mixer until a lush thick foam, then gradually add powdered sugar to them, while continuing to whisk, and pour a thin stream of slightly cooled gelatin. Your cream is ready, but it certainly should be flavored to remove the taste of gelatin. This can be done in different ways, for example by adding to the cream juice orange, you get orange cream, and if you pour into it 1 tablespoon cognac spoon - the cognac. But, in principle, everyone can choose the flavor to his liking.
Creamy yoghurt cream
- cream 30% fat - 1 st .;
- yogurt - 1 tbsp .;
- powdered sugar - 6 tablespoons. spoons;
- thickener for cream - 1 package.
Cream whisk mixer, gradually adding powdered sugar to them. Then send it to the same thickening agent for cream and beat well again. To this add the weight of the yogurt and mix well. Your light and delicate cream is ready, it is perfect for desserts with fruits or for greasing sponge cakes.
Chocolate butter cream
- cream not less than 35% fat - 400 ml;
- dark chocolate - 200 g
Chocolate grind, pour the cream into a saucepan and heat up, but make sure they have not begun to boil. Add the chopped chocolate into the cream and stir it while continuing to heat the mass of the fire.
Then remove the pan from the heat, but continue to stir until all the chocolate is completely dissolved. Give to cool to room temperature, and send in the refrigerator for 2-3 hours. After that, we shift the cream with chocolate in the mixer bowl and whisk until a lush cream. You can use the Ready cream filling pastry, or the same as a standalone dessert with nuts or fruit.
- cream - 1 tbsp .;
- egg whites - 4 pcs .;
- sugar - art.
Beat the whites with a mixer until thick foam, then continuing to whisk, add sugar to it and, gradually, cream. Continue whisking until, until the mixture is smooth and fluffy. If you want you can add a little cream of vanilla sugar and use it for further preparation of desserts.