The easiest biscuit cream: recipes

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

Even a perfect, lush and soft biscuit cannot be called a full-fledged cake if you do not smear it with cream. It is thanks to this filling that dry cakes are well saturated, become tender and insanely tasty. There are many varieties of cake creams. Most often they are made from cream and butter with sugar, using condensed and regular milk, eggs, cocoa, vanilla, etc. as additional ingredients.

In our article we will talk about how to make the easiest cream for a biscuit. To prepare it, you will need a minimum of ingredients and free time, while the taste will turn out to be simply amazing. Several creams fall under these criteria at once, the recipes of which will be presented below.

Sour cream

Experienced confectioners know that all biscuit cakes require additional impregnation. Before applying the cream, they are pre-moistened with sugar syrup, compote, fruit juice, etc. using a silicone brush. So, the only cream thatimpregnates a biscuit no worse than liquid impregnation, is sour cream. And all thanks to the whey contained in this fermented milk product. By the way, before the start of World War II, sour cream was known only in Russia, Ukraine and Belarus.

Now directly about the preparation of the cream. It is no coincidence that the following recipe is considered the easiest and fastest. Cream for sponge cake based on sour cream and sugar is prepared by simply whipping the ingredients in just 10 minutes. But even in this case, some nuances should be taken into account:

1. Only sour cream with a fat content of at least 25% is suitable for cream. You can use homemade.
2. If the fat content of sour cream is not high enough, the product is thrown into a colander covered with gauze and sent to the refrigerator for 24 hours. During this time, excess serum will drain, and the product necessary for the cream will become thicker. Only then sour cream should initially be taken 200-250 g more than indicated in the recipe.
3. Also, you can add a special fixative or gelatin to the cream. But the weighing method is the simplest. Delicious biscuit cream and, importantly, thick, will be guaranteed.

So, put 750 g of thick sour cream into a bowl and beat at medium speed for 5 minutes. Without stopping to work with a mixer, pour out 300 g of regular sugar and 10 g of vanilla. Beat the cream on high speed for another five minutes.

Use ready-made cream for layering biscuit and other cakes, for example, for honey cake or Napoleon.

The easiest cream for biscuit with condensed milk

The following recipe will require boiled condensed milk (150 g), good quality butter (150 g), vanillin (½ tsp) and cognac (1 tsp) as desired.

You can prepare a simple and quick biscuit cream from the indicated ingredients in the following way:

1. Remove the butter from the refrigerator in advance so that it becomes soft. In this form, it will be easier to whip it.
2. Gradually increasing the speed of the mixer from low to high, turn the butter into a fluffy and snow-white mass.
3. Add all the condensed milk to the buttercream, one tablespoon at a time, beating it thoroughly with a mixer each time.
4. Add vanillin and cognac (it can be replaced with any flavoring, such as almond or caramel). Additional ingredients may not be used at all, but with them the taste of the cream will be richer.
5. Beat the cream until the mass is fluffy and smooth. It turns out very tasty and is ideal not only for layering, but also for decorating a biscuit.

Five Minute Cream with Milk

Its name speaks for itself. This cream is prepared in just 5 minutes. Very fast. You can even say that this is the easiest biscuit cream. Its base is butter. But the taste of the cream is not at all oily, but very light and pleasant. It keeps its shape very well. You can add different dyes to the cream and use it not for layering, but as a decoration for cakes.

Step-by-step recipe for a simplebiscuit cream is as follows:

1. Boil milk (100 ml) in a saucepan and cool it to room temperature. Pour it into a bowl for whisking.
2. Put softened butter (250 g) into the milk.
3. Add powdered sugar (200 g) and vanilla sachet.
4. Beat the mixture at high speed mixer until smooth and pearly. This will take approximately 5 minutes.

When preparing the cream, the following points should be taken into account:

1. Butter should be the same temperature as other ingredients.
2. At the very end of whipping, you can add a few drops of lemon juice to the mass (optional).
3. If the cream seems too greasy or thick, you can add a little more milk to it.
4. Apply a thin layer of cream on the biscuit cake so that its taste does not prevail over other components of the cake.

Easy Biscuit Custard

Cream of milk, eggs and sugar was first made by an unknown Italian chef in Tuscany. Later, its recipe was improved at the court of Louis XIV, and in 1837 the custard finally got its modern form thanks to the English chemist Alfred Byrd. Today, this amazing treat is used as a sauce for sponge cakes and other cakes, as well as for more complex desserts such as mousses, puddings and soufflés.

Delicate, light, simple and delicious biscuit custard is prepared in the following sequence:

1. Bpour 1 liter of milk into a heavy-bottomed pan.
2. Immediately add 300 g of granulated sugar to it.
3. Put the pot on medium heat.
4. Stirring constantly, heat milk until sugar is completely dissolved.
5. Crack 4 eggs into a separate bowl.
6. Sift 120 g of flour to them.
7. Mix the ingredients with a whisk and fork until smooth.
8. Pour half the volume of hot milk into the egg mixture. It is important that its temperature is not higher than 85 °. Otherwise, the eggs may curdle.
9. Stir the egg mass with milk using a whisk or mixer. It is important to achieve a homogeneous consistency, without lumps.
10. Return the resulting liquid cream to the pan with the remaining milk.
11. On medium heat, constantly working with a whisk, bring the cream to a thick consistency.
12. Remove it from heat and, if necessary, strain through a sieve. This should only be done if lumps have formed during the cooking process.
13. Pour the finished cream into a bowl and cover it with cling film close to the surface. If this is not done, then a dense crust will form on top. The cream will thicken even more as it cools. It is recommended to beat it with a mixer again before use.

Cream whipped cream

Luminous creamy mass is often used not only for layering cake layers inside, but also for decorating the product outside. It is only at first glance the cream is simple, but in fact it turns out to be very gentle and light, while keeping it perfectly.form and does not fall off. It can be filled with homemade waffles, tubes and baskets, served separately with strawberries or generously greased with biscuit cakes.

The easiest cream cream recipe is to follow these steps:

1. Child the cream well in the refrigerator a few hours before you start making the cream. They must be high fat: not less than 33%. You can cool not only the cream, but also the beaters and the bowl. According to experienced housewives, this will give a 100% guarantee that the cream will whip.
2. Pour the cold cream (400 ml) into the mixing bowl. Immediately add sugar (3 tablespoons) and vanilla (1 teaspoon).
3. Beat the ingredients on high speed until you get a fluffy and airy cream that sticks very well to the whisk of the mixer and does not fall off. The cream can be used immediately or left in the refrigerator for several hours.

Cream for Milk Girl Cake

The unusual name of this cream has a very simple explanation. The fact is that his recipe came to us from Germany, where condensed milk is called Milch Mädchen. Translated into Russian, it means "milk girl". And since condensed milk is the main ingredient of the cream, for this he got such an interesting name. As for the taste, they are beyond praise, even though the method of its preparation is very simple.

Delicious biscuit cream can be made in just a few minutes:

1. Pour 1 liter of cream with a fat content of 33% or more into a suitable size whisk. Add 10 g vanilla sugaror 1 tsp. vanilla essence.
2. Beat the ingredients at medium speed of the mixer.
3. After about 5 minutes, when the cream begins to thicken, pour condensed milk (250 ml) in a thin stream down the sides of the container.
4. Continue to work with the mixer for another 3-5 minutes, until the mass becomes sufficiently fluffy. It is important not to over-whip the cream so that it does not exfoliate. Otherwise, the cream will be spoiled.

Butter cream for biscuit cake

The presented recipe is the main, or basic. By adding additional ingredients (cocoa, dyes, berry puree) to this simplest biscuit cream, you can make it even tastier. But it will be a completely different recipe. You can use it to fill and decorate baskets, cupcakes, other cakes and, of course, biscuits.

A simple cream at home is prepared as follows:

1. Put 300 g of soft butter into the mixer bowl. It should be at room temperature and still springy when pressed.
2. Add 300 g of powdered sugar, previously sifted through a sieve, to the butter.
3. Beat the ingredients first on low and then on high speed of the mixer.

The finished cream should be snow-white and very fluffy.

Chocolate Coffee Cream

Below is the easiest recipe for chocolate biscuit cream. It surprisingly combines a delicate texture and a strong, rich taste and aroma of coffee. Who doesn't like this ingredient in cream, itsmay well be missed. This will not affect the overall impression of him.

So, the recipe for chocolate coffee cream consists of the following steps:

1. Very soft butter (100 g) at room temperature, beat with a mixer for 5 minutes. It should become smooth, uniform and lush.
2. In 2-3 stages, add 50 g of cocoa powder and 110 g of powdered sugar to the butter. At first it may seem that the cream is too thick. But there is no doubt - everything is going as it should.
3. Dark chocolate (70 g) break into pieces, put in a bowl and melt it in the microwave. First, the dishes with chocolate should be heated for 20 seconds. Then its contents must be mixed, and then heat the bowl again. As a result, the chocolate should completely melt.
4. Pour liquid chocolate into the whipped creamy mass and add a teaspoon of instant coffee (optional).
5. Finally whip the cream for the last time. Transfer to a piping bag and refrigerate for at least 30 minutes.

The cream is not greasy at all. It does not float even at room temperature and has a beautiful glossy sheen. It can be used not only for lubricating the biscuit cakes inside, but also for decorating the outside.

Cream for mascarpone biscuit

This is a real lifesaver when guests decide to rush into the house, and there is absolutely nothing to treat them with. There is nothing easier than to quickly prepare a classic biscuit with a simple and delicious cream ofmascarpone. Even a person who is barely familiar with cooking can make it.

The step-by-step description of the recipe is as follows:

1. Load all the ingredients for the cream into the mixer container at once. Put cold mascarpone cheese (300 g) into the bowl, pour ice cream of the highest fat content (600 ml), pour sugar (150 g). Optionally add vanilla or essence (a few drops).
2. Stir the ingredients at low speed mixer.
3. Increasing speed gradually, beat the mascarpone with cream and sugar until fluffy, airy, thick and very tasty cream.

It turns out so delicious that you can not only grease the biscuit with it, but also serve it separately with pieces of fruit and berries.

Curd cream

It can be used to impregnate almost any cake, including sponge cake. A simple cream according to the recipe is prepared from ordinary cottage cheese. But how tasty and easy it turns out! And most importantly, this cream is also useful. So you can safely grease them with biscuit cakes and treat children. To improve the taste of the dessert, it is recommended to put pieces of strawberries or other berries on the curd layer.

The recipe is easy to prepare and uses a minimum amount of ingredients:

1. Mix high quality soft butter (70g), vanilla extract (1 tsp) and cottage cheese (300g).
2. Beat the mixture at high speed of the mixer. The mass should become lush and homogeneous.
3. Spoon the powdered sugar (140 g) in several steps, working on lowmixer speed, that is, literally mix the new ingredient with the rest.

Airy and light curd cream for sponge cake is ready!

Cream "Plombir" on sour cream

There are many options for its preparation. The cream with the delicious name "Plombir" is brewed with both milk and sour cream, mascarpone cheese, gelatin and other additional ingredients are added to it. One of the most successful options will be presented below: the fastest and easiest. Cream for biscuit will turn out tender, smooth, with a slight sourness. It is stable, does not float or wind in the air. In addition, such a cream cannot be spoiled, it turns out literally for everyone and is ideal for a soft biscuit.

The easiest cream is prepared in several steps:

1. First of all, you need to brew sour cream with the addition of eggs, flour and sugar. Sour cream (350 g) will need a fat content of 20% or more. Pour it into a heatproof bowl or small saucepan. 110 g of sugar should also be added there and 1 large egg should be broken. Mix the ingredients with a whisk to make the mass homogeneous.
2. Put a bowl of sour cream on top of a pot of boiling water so that the water does not touch the bottom of the first container. Boil the sour cream on steam for 15-20 minutes until it thickens well enough. To check its readiness, you need to run a whisk over the surface and make sure that deep furrows remain on top.
3. Shift thick sour cream into another bowl and tighten it with a film "in contact". Wait for it to cool completely.
4. Butter (120 g), softened in natural conditions, beat with a mixer for 3-4 minutes. Add the cooled sour cream custard one spoon at a time, whisking the ingredients thoroughly each time.
5. Transfer the finished mass to the sleeve. Place it in the refrigerator for 1 hour to allow the cream to stabilize.

That's it. You can make a cake.