Delicious biscuit cream: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-15 16:28

Sponge cake - very delicate, tasty, fillings can be very diverse. It can be prepared for a children's holiday, and for an adult celebration, party or other event. The main role is played by the cream for the biscuit - it must be harmonious and go well with the dough. If you are preparing a chocolate biscuit, then the cream should be milky or creamy to set off the bright taste of cocoa. If the dessert is classic, without the addition of cocoa beans, then it is better to make the cream chocolate. This contrast of tastes in combination will give an excellent result: the cake will turn out tender and not very sweet. To learn how to make biscuit cream, read this article.

Sponge cake

These cakes all belong to the sponge or "foam" family of cakes because they get their spongy, light and open texture from beaten eggs or beaten egg whites, and become like styrofoam. Biscuits contain a lot of eggs but little or no butter (although chiffon cakes are high in butter).

These cakes all require hand folding: dry ingredients (and sometimes butter) are folded into beaten whole eggs or beaten egg whites. Sponge cake is not defined by the type of flour or other ingredients. A big part of the biscuit cream is the fact that the texture comes from the eggs and not the gluten, which is actually a great baking aid. The absence of it is important because it allows us to make endless sweet cakes without adding additional ingredients for this structure. A simple biscuit cream also does not require complex ingredients.

American biscuits - chiffon cakes or daffodil sponges, walnut biscuits - rich in flavor and moist. They are good enough to be the main dessert of the evening. They pair well with a little fruit and whipped cream.

A few things to know about biscuit cakes before you try to make them: biscuit cakes are relatively easy and quick to make, but you need to have an understanding of baking in general to be successful. Biscuit cake has no analogues, but you need to understand that its airiness depends on the amount of soda added or the quality of whipped proteins.

But this article is not about how to prepare the right sponge cake base - here you will learn how to prepare the cream for classic biscuit, chocolate and others.

Features of making cream

Simple and delicious sponge cake creamcream will turn out if you follow all the rules for its preparation. Let's get to know them before we start cooking:

1. Start by chilling the cream. Cold cream whips faster and easier; chilling the bowl for at least 15 minutes before whipping the cream will also speed things up.

2. Use a large chilled bowl (metal works best) and a whisk, stand mixer, or electric blender. The cream expands to at least 3 times its volume (so 1 cup of cream will make about 3 cups of whipped cream) and it tends to splatter a little when whipped, so be sure to use a very large bowl. (You can try to contain the splatter by placing the bowl in the sink or by placing a clean kitchen towel around the stand mixer.)

3. Start whipping the cream slowly. Going gradually, slowly, this will reduce the amount of splashing. Add sugar or flavorings as soon as the cream starts to thicken a little. About 1 teaspoon of sugar for every 1/4 cup of cream is used (or more to taste) if you want sweetened cream. You can also add 1/4 teaspoon of vanilla extract for every 1/2 cup of Vanilla Flavored Whipping Cream if you like.
4. Increase speed once the sugar or vanilla has been incorporated into the cream. Whip the cream until it forms soft peaks. What are soft peaks? When the whisk or tenderloins are removed from the cream, a soft peak should form in the cream, but it should fall to the side and notfully keep its shape.
5. Avoid over-whipping the cream. Softly whipped cream comes out beautiful and maintains a smooth, creamy texture; cream whipped to stiff peaks begins to get a slightly grainy texture and can quickly separate into butter and buttermilk if over-churned.

Whipping cream is delicious right after whipping, but it can also be covered with cling film and left in the fridge for up to 24 hours without much ill effect, so don't be afraid to whip the cream before your guests arrive. Some people recommend using powdered sugar or confectioners' sugar to sweeten and stabilize whipped cream that settles a bit over time.

Note: Ultra-pasteurized heavy cream is a lot harder to whip, but it can be done. Make sure they are very cold and use well-chilled bowls and whisk. It should whip just fine, it may take a little longer than whipping regular pasteurized cream.

Custard for sponge cake

The name of the custard came from the method of its preparation: it is boiled in a thick-walled saucepan for several minutes, adding flour and a thickener (sold in the store in the confectionery ingredients department). Such a cream turns out to be thick, easy to give in and keeps its shape well. It is for these qualities that chefs love him so much. They can not only soak a biscuit, but also decorate it: draw roses with a confectionery syringe or make beautiful ones.stripes.

This cream should be used immediately: it quickly thickens and becomes covered with a film. Before serving, spray the cake with sweetened water using a spray bottle to keep the cream shiny throughout the evening.

Ingredients:

• 65g margarine or butter;
• 65g sugar;
• 1/2 teaspoon vanilla essence;
• 70g plain flour or cornmeal;
• 40 g thickener;
• 1/2 eggs.

Cooking:

1. Mix soft margarine or butter with sugar and flavorings.
2. Sift flour and custard powder and add to butter base.
3. Stir in enough egg to make a pliable cream.
4. Bring to a boil (if too thick, add some milk).
5. Simmer for a few minutes, stirring constantly.
6. Cool and use as directed.

Chocolate Biscuit

Special attention should be paid to the cream for chocolate biscuit: if you really like cocoa, then you should add it to the cream. If you want to achieve a balanced taste, you should make buttercream. You will read both biscuit cream recipes in this paragraph.

But first, let's clear up a few things.

Understanding temperature

You don't need to boil the cream at all to make the base; it just needs to be a little hot to melt the chocolate. To make this happen faster and easier, you need to cut the chocolate into small pieces.pieces before combining it with warm cream. This suggests that even a few short pieces of chocolate will melt in very warm creams, given enough time (if your cream is cooling before all the chocolate has melted, you can reheat the cream by setting the bowl over a pot of simmering water). It's also important to use your ganache while it's at the right temperature for what you're doing. The still warm ganache pours beautifully onto the cake and settles into a smooth icing. If it's too warm, it may be too loose and just work right away; if it's too steep, it will start to tighten up and won't spill. In contrast, ganache used for biscuits needs to cool until it is thick enough, but if it is too cold and hard, it will not stack easily. Watch your cream and be ready to use it at the appropriate time. If it gets too cold and hardened, you can always gently heat it in a bain-marie until it reaches the proper consistency.

Chocolate cream

Ingredients:

• dark chocolate;
• heavy cream.

Equipment:

• kitchen scale;
• heavy bottom container;
• spatula or wooden spoon.

Cooking:

1. Weigh the Chocolate: Weigh the amount of chocolate you need in your recipe. If you're not following a recipe, start small and add more as needed.
2. Measure the cream: based on the principle1 to 1, weigh the amount of cream needed for the cream in a separate bowl.
3. Heat the cream: Pour the cream into a small saucepan and heat over medium heat for a few minutes. Keep an eye on the cream - it does not need to be boiled or boiled. Just need to warm up. The cream is ready when you can put your finger in the cream and keep it there for 3-4 seconds.
4. Turn off the heat and remove the cream from the stove.
5. Cut the chocolate: While the cream is heating, cut the chocolate into small pieces.
6. Add chocolate to cream. Stir gently to distribute the chocolate evenly, then let it sit for a few minutes to soften and melt the chocolate.
7. Stir the mixture: Use a spatula or wooden spoon to stir the cream. It may look patchy and uneven at first, but keep stirring until it dissolves into a creamy mass.
8. Chill the cream with plastic wrap.

To make buttercream, instead of chocolate, add vanilla extract or any other flavoring to the cream.

Classic Biscuit Custard

The recipe for biscuit custard has already been described above. But it has been slightly modified: a thickener and flavor have been added. Read the recipe for the classic sponge cake cream below.

All you need to make two cups of this condensed milk cream are these few ingredients:

• 120 grams sweetened condensed milk;
• 1/4 cup unsweetened cocoapowder;
• 2 cups regular or skim milk;
• 1 teaspoon vanilla extract;
• flour - 2 tablespoons;
• a pinch of sea s alt (optional).

Cooking:

1. Place the condensed milk, vanilla extract, cocoa powder and a pinch of sea s alt in a medium saucepan.
2. Stir until the cocoa is well blended into the condensed milk and no lumps remain.
3. Slowly add milk. Place the hot chocolate on the stove and heat through, stirring constantly. Don't boil. Sift the flour into the hot mixture and simmer for five minutes.
4. Cool the cream and use as directed.

Sour cream

It will also be good to make sour cream for a biscuit. It will give the cake a slight sourness and make it very tender. Unlike the classic biscuit custard recipe, sour cream does not need to be boiled, it is enough to beat and cool the ingredients.

Ingredients:

• one can of high fat sour cream;
• 20 grams of powdered sugar;
• one egg.

You can also add vanilla extract if you like.

Cooking:

1. Chill the sour cream, eggs and whisk until very cold.
2. Beat egg until stiff, add powdered sugar and beat again.
3. Slowly add sour cream while continuing to beat the cream on high speed.
4. The cream should be thick, there should be strong peaks. NotIf you leave it on, it will start to flake off. Immediately soak the cake with it.

Recipe photos

There are many ideas for decorating a cake. Below is a photo of a biscuit with cream. Try it again, or add something of your own!

Very beautiful cake. This uses buttercream for the biscuit.

This cake is made with cognac or liqueur. The recipe for an unusual and delicious biscuit cream presented in the photo will be described below.

If you follow the figure, then this cake is for you. Forget biscuit custard, here is a low-calorie curd cream (whip soft cottage cheese with sour cream and sugar, add vanilla - insanely delicious), you can forget about counting calories with it.

Fruit cake. Whipped cream is used as a cream for biscuits. Very light and delicate dessert!

Fancy cream

Extraordinary recipe for biscuit cream "Drunken Whipped Cream". Try it!

Warning: Under 18s are strictly prohibited from drinking alcohol.

Not one, but 3 recipes for you. This is a great way to take your vacation to the next level. Making homemade whipped cream is incredibly easy, but here are a few tips to keep it completely simple and straightforward:

1. Cold, cold, cold. Seriously, use cold ingredients or you'll be churning butter.
2. You canbeat them by hand, using a whisk, you can use a mixer for thick peaks. Don't interrupt, stop when you have soft peaks.
3. Make the cake right before serving the cream, it tends to collapse.
4. Taste the cream as it cooks. If you want the cream to be sweeter, add more sugar. More booze, go crazy.

Orange whipped cream.

Ingredients:

• 1 cup enough heavy cream;
• 1/4 cup powdered sugar;
• 1 tsp orange juice;
• half a cup of orange zest;
• a glass of Cointreau.

Cooking:

1. Place all ingredients in a mixer, beat on high until soft peaks form, about 3 minutes.
2. Immediately soak the cake.

Vanilla Buttercream.

Ingredients:

• 1 cup cream 30-33%;
• half a cup of powdered sugar;
• half teaspoon vanilla extract;
• 3 tsp cognac.

Cooking:

Place ingredients in a blender, blend on high speed until soft peaks form, about 5 minutes.

Pumpkin Bourbon Whipped Cream.

Ingredients:

• 1 cup 33% cream;
• half cup of powdered sugar;
• half a teaspoon of cumin;
• 2 tablespoons pumpkin puree;
• 2 glasses of bourbon.

Cooking:

1. Whip the cold cream to stiff peaks.
2. Introduce powdered sugar, cinnamon, puree and bourbon, beat at maximum power for 5 minutes.

Tips

You already know how to make a simple biscuit cream. In conclusion, a few tips for making a biscuit cake, so that you will definitely cook a real culinary masterpiece!

1. If you are looking for a figure, replace half of the regular flour with oatmeal and add more fruit. Oatmeal is rich in fiber and low in calories, making flour from it is very simple: grind the long-cooked flakes in a blender at maximum speed into a powder.
2. To keep the cake longer, make cream from cold cream and immediately put it in foil in the refrigerator. If necessary, open the foil and cut off a piece of the desired size.
3. Baking parchment works great for lining as it doesn't stick. An alternative is softened butter dusted with flour or butter dusted with flour. Don't use too much fat though or you'll fry the sides of the cake. If you are baking a cake for a long time (for example, a fruit cake), you should also wrap the outside of the pan using brown paper so that the edges do not burn.
4. If you put a cake in an oven that is not hot enough, it will affect how it rises. Ventilated ovens may dry out the cake slightly, so use the normal setting for longer shelf life.
5. Make sure you use accurate measurements andingredients as indicated in the recipe. You can't just add more baking powder if you want your cake to rise more. To ensure accuracy, use measuring spoons, not tablespoons.
6. Most recipes call for fat and eggs at room temperature. If you take the butter directly from the refrigerator, it does not mix well, and cold eggs can worsen the cake mix.
7. Cakes are generally best placed on the middle shelf to ensure the biscuit bakes evenly. Once the oven is on, do not open the door until it is almost done. If you put cold air into the oven then the cake will most likely collapse, you need to wait until it rises and firms up before peeking. Likewise, when you place the cake in the oven, do not lower the temperature.
8. If you have used the correct baking dish and have a good oven, the timings given in the recipe should be accurate. Since ovens change, check the cake just before the end of cooking. The cake that is being cooked should feel the same if it is pressed against the edges or in the middle. In addition, the skewer inserted in the center must be dry. If your cake is not cooked properly and looks brown, you can cover it with a little dampened greaseproof paper.

Conclusion

Now you know a wide variety of biscuit cream recipes. Which one to use is up to you. You can also experiment with different flavors and flavors.additives, creating unique aromas and tastes in the kitchen. Do not forget that everything is in your hands! Follow your intuition and cook culinary masterpieces.