Dense cream cake: recipes and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even the most notorious fan of diets and a he althy lifestyle has eaten or cooked a cake at least once in his life. And experienced housewives probably do this often. Our life now and then throws up holidays: birthdays, weddings, christenings or anniversaries, where the cake is not only appropriate - it is practically the king of the table. In any confectionery masterpiece, the most important thing is the right cream. It will prevent decorations from "leaking", cakes from sinking, and mastic from spreading.

Cream cream strife

As a rule, the hostess selects her own cream for each specific confectionery product. It all depends not only on her personal preferences, but also on the goals that she pursues. Most airy, loose creams are used to fill hollow products: shu, eclairs or profiteroles. They are also often used to impregnate dry cakes, for example, when assemblinghoney or layer cake.

However, such creams are absolutely not suitable for creating decorations, a thick layer of filling or as a base for mastic. They will flow, will not keep their shape and will ruin the future masterpiece.

Air creams include butter, custard, sour cream and cottage cheese. All of them are certainly tasty, but impractical when it comes to artistic decoration.

Another thing is cake cream, dense in texture. Here is where to roam. Such mixtures are suitable for decorating cupcakes, and for creating incredible floral motifs, and for shortcrust pastry baskets. However, we must not forget that the cream cream is different, and each of them has its own properties and functions. That is why it is not advisable, for example, to use a dense protein cream for mastic. But first things first.

Butter cream

It's hard to find the perfect texture that works equally well on all kinds of confectionery. The exception is oil cream. It is easy to prepare if you follow the recipe. Whether you're looking for a thick frosting for leveling your cake or the perfect topping for your muffins, it comes in handy in just about any situation.

Beginners should also start mastering the art of confectionery with just such a whipped mass.

For cooking, take 200 g of butter and 10 tablespoons of condensed milk. To obtain different shades, you can use all kinds of flavors, zest, cocoa, or replace regular condensed milk with boiled milk.

Leave the oil overnight orseveral hours at room temperature to soften completely. Beat the mass with a mixer for 8-10 minutes, first at low speeds, gradually moving to a maximum. When the butter becomes airy and snow-white, start adding the condensed milk, beating thoroughly after each spoonful. At the end, add flavorings. Ready-made cake cream with condensed milk should be cooled slightly before applying to cakes and pastries.

Tender than gentle

Remember Soviet cakes with buttery flowers in pastel shades? The cooking method described above is an exact copy of that recipe. If you want to get a more delicate texture that will not at all remind you of the oil included in the composition, then use slightly different ingredients.

Snow-white dense cream for decorating the cake will turn out if you use 150 g of butter, 125 g of powdered sugar and 50 ml of milk. All ingredients should be left for a while at room temperature.

Place the butter in a mixer bowl and beat at maximum speed until a snow-white mass is obtained. It will take about 10 minutes for an orbiting stationary device, and 12-15 for a conventional one. Sift the powder through a fine sieve so that lumps do not get into the bowl, and add to the butter. Mix thoroughly and, without stopping whisking, add a teaspoon of milk.

The finished cream is snow-white in color and is great for both leveling the cake and decorating. It does not melt at room temperature, holds its shape well and lends itselfcoloring and flavoring.

Cream-cheese - cottage cheese-cream tenderness

And yet, the layer on the oil may seem too oily to someone. A completely different matter is a dense cream for a biscuit cake based on curd cheese. However, it is not at all necessary to use it only in combination with a biscuit: such a mass keeps its shape well and can serve as an excellent decoration.

Despite the density, it is not advisable to use the curd-creamy coating under the mastic: due to the low fat content, the decor may "leak". If it is not possible to refuse the combination "cream-cheese - mastic decoration", then "isolate" decorations with chocolate.

For cooking, use curd cheese like "Almette" or Hochland: they give a better texture than products from other brands. But it is better to refuse the famous and beloved by many mascarpone: in combination with whipped butter, it very often delaminates, and work has to be started all over again.

Ingredients:

• curd cheese - 350 g;
• powdered sugar - 100 g;
• butter at room temperature: 120g

The night before cooking, place the cheese in the refrigerator and leave the butter at room temperature. Then place all the ingredients in the mixer bowl and beat for at least 7-10 minutes. White dense cream for the cake is ready! It remains to transfer it to a pastry bag and use for decoration. This mixture keeps well in the refrigerator for up to 5 days.

Cream "Plombir"

Looking for something a little more original and experienced in the confectionery business? Try to prepare a dense cream for the Plombir cake - with a delicate taste of ice cream. Its other name is "Diplomat".

For cooking you will need:

• eggs - 2 pcs;
• sugar - 150 g;
• flour - 2 tbsp. l.;
• sour cream of maximum fat content - 350 g;
• butter - 250 g.

The hardest part is making a custard that won't split, lump or burn. Use a water bath: pour water into a large saucepan, place a smaller container on top, in which place the eggs, sugar, sour cream and sifted flour. Bring the water to a boil and cook the cream, stirring, until completely thickened. This usually takes about 8 minutes. Cool slightly.

In a separate bowl, beat the butter at room temperature and, without turning off the mixer, add the custard mass by a teaspoon. Place the finished cream in a container and refrigerate to stabilize. It usually takes about 6-8 hours.

This mass can be used to level or emboss the sides and surface of the cake, decorate cupcakes, use in cakes, layer cookies or arrange in bowls, decorate with fruit and serve chilled.

Ganache - a hundred options for cream for all occasions

What pastry chefs love ganache for is its amazing versatility. Unlike cream for cake with condensed milk, this version of the layersuitable for any product: they can even layer pasta. In addition, ganache is very versatile: it can be flavored with berry or fruit puree, mint and any kind of artificial flavors. By slightly changing the amount of ingredients, you can make a more liquid or, conversely, more dense cream, shiny and matte, plastic and crumbling.

Ganache is a story worthy of a separate book, not an article, so in one article we will consider only the simplest of its options, but no less tasty.

White chocolate fairy tale

If you're looking for a creamy cake recipe, white chocolate ganache might be the one for you. This is a stable and tasty layer that will not leave anyone indifferent. This ganache has a delicate creamy hue and holds its shape well.

For cooking use:

• 200g white chocolate;
• 100 ml cream 33% fat;
• 20g butter at room temperature.

Chocolate should be crushed into small pieces and pour boiling cream, wait until it melts and mix until smooth. Add softened butter to the cooled mixture and beat with a blender.

Bittersweet

Ganache on dark chocolate is suitable for lovers of Prague cakes, brownies or pistachio macarons. The principle of preparation is the same, but the proportions are slightly different. For cream, take chocolate with a cocoa content of at least 80%.

Ingredients:

• cream 33% - 100 ml;
• bitter chocolate without additives - 100r;
• butter at room temperature - 20g

Ganache is prepared according to the standard scheme: pour cream over chocolate, mix, add butter and beat.

This cream is easy to flavor: even if you don't have liquid essences with different smells on hand, just replace part of the cream (but not more than half!) with the same amount of fruit or berry puree.

Milk ganache for sweet tooth

Milk chocolate ganache has a milder taste, it is sweeter and more liked by big and small sweet tooth. Such a dense cream is ideal for leveling cakes, especially biscuits.

To prepare, use 300 g of chocolate, 200 g of cream and 20 g of butter. You need to prepare the cream according to the same principle as other ganache options: pour chocolate with boiling cream, cool, add softened butter and beat.

Greetings from sunny Italy

Meringue - cream for experienced housewives. On the one hand, it is not difficult to cook it, on the other hand, experience shows that it usually does not work out the first time. Despite the common name, meringues are different and have one inherent property. For example, French is more suitable for baking, Swiss makes the most stable caps for cupcakes, but they tend to crust quickly, and Italian is most often used to make protein-butter cream, which is ideal for layering and leveling the cake.

To prepare, boil the syrup from 225 g of sugar and65 ml of water. When added to proteins, it should have a temperature of 117 degrees, so you will have to get a cooking thermometer. If such a useful device was not at hand, you can conduct a test: put a drop of syrup in ice water and try to roll a small ball out of it. If you succeeded, then the syrup has reached the desired consistency. If the mass is simply smeared on the fingers, then it is worth boiling it a little longer.

While the syrup is cooking, prepare the egg whites. For this amount of syrup you need 4 eggs. Separate the whites from the yolks and place in a fat-free bowl. Start beating at low speed until frothy and gradually increase the level until you reach the maximum.

Pour the syrup into the proteins in a thin stream, without turning off the mixer. For this purpose, it is most convenient to use a stationary orbital device, however, you can get an excellent meringue with a regular one. Always make sure that the syrup does not get on the whisk: the hot substance may splatter. When the masses are fully combined, continue to beat the mixture for 10-12 minutes until firm peaks.

350 g room temperature butter, cut into small pieces and add one at a time to the meringue. The cream may become a bit thin at first, but don't get discouraged and keep beating, it will get a smooth, pleasant texture over time.

For every taste

In our article, we looked at how to make a dense cream for a cake. However, these are just five of severaldozens of recipes used by confectioners around the world. There are other options that hold their shape well and are incredibly tasty: this is the famous muslin, and the patisserie, and the Kurd.

As you gain culinary experience, you will definitely try each of them and find your perfect combination.