Cream for cake without milk: cooking recipes

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

Any experienced pastry chef knows that the secret of a delicious cake lies not only in properly baked cakes, but also in a well-chosen cream. It can be sour cream, protein, custard, creamy, butter and even cottage cheese. Each of them is distinguished by excellent taste and ease of preparation. Today's material contains different recipes for cream cake without milk.

With proteins and lemon juice

This thick, sweet filling pairs well with puff pastry. It has an extremely simple composition and a light citrus aroma. To prepare it, you will need:

• 30 ml distilled water.
• 2 egg whites.
• 5 tbsp. l. regular sugar.
• 1 tsp lemon juice.

It is better to start making custard for a milk-free cake with syrup. To create it, sugar is poured into a pot of water and sent to the stove. All this is boiled until tender, and then, without cooling, combined withwhipped egg whites and lemon juice. The resulting mass is intensively processed with a mixer and used for its intended purpose.

With cream and pineapple

This creamy cream cake without milk and butter will be a great addition to fluffy biscuit cakes. It turns out very light and fragrant, but is not subject to long-term storage. To make it at home you will need:

• 1 cup heavy cream.
• 1 tsp gelatin.
• 2 tbsp. l. sweet powder.
• 6 art. l. crushed pineapple.
• Water and vanilla.

The whole process of making cream for biscuit cake without milk can be divided into several simple steps. It is desirable to start working with the ingredients with gelatin. It is dissolved in a small volume of water and left to swell. The resulting mass is dissolved on a steam bath and cooled. The cooled liquid is poured in a thin stream into cream whipped with vanilla and sweet powder. At the final stage, the fully prepared cream is supplemented with chopped pineapples and gently mixed.

With sour cream and cocoa

This rich creamy milk-free cake goes well with chocolate layers and is sure to please fans of such desserts. To make it yourself at home, you will need:

• 1 cup full fat sour cream.
• 1 tbsp l. unsweetened cocoa powder.
• 2 tbsp. l. powdered sugar.
• Vanillin.

Sour cream is pre-aged inrefrigerator, and then beat vigorously, gradually adding powdered sugar. The resulting mass is flavored with vanilla, tinted with cocoa and gently mixed with an ordinary whisk. The finished cream is immediately used for its intended purpose.

With condensed milk and butter

This sweet milk-free cake cream goes well with different types of cakes and can be stored in the refrigerator for a while. To prepare it, you will need:

• 250g uns alted butter.
• 10 art. l. raw condensed milk.
• 1 lemon.

First, oil should be de alt with. It is released from the factory packaging, put in a saucepan and melted over low heat. When it becomes almost liquid, it is thoroughly beaten with a whisk, gradually adding condensed milk. At the final stage, the almost ready-made cream is supplemented with citrus juice and chopped zest. All this is carefully mixed and used for its intended purpose.

With sour cream and butter

This thick milk-free cake custard retains its shape perfectly and can be used to decorate confectionery. To make it yourself, you will need:

• 300g fat sour cream.
• 150 g regular sugar.
• 1 stick of butter.
• 1 egg.
• 1 tbsp l. baking flour.
• Vanillin.

The egg is ground with sugar and heated over moderate heat. As soon as the mass begins to boil, it is supplemented with flour and continuesimmer on the included stove, not being lazy to stir constantly. Five minutes later, vanillin and sour cream are introduced into the total container. All this is brought to a boil again, removed from the burner and whisked vigorously. The resulting mass is cooled, supplemented with soft butter and processed again with a mixer. Before use, the cream is kept in the refrigerator for a short time.

With flour and water

This recipe is sure to come in handy for those who want to cook something delicious for tea without having milk on hand. Cake cream, made on the basis of ordinary water, turns out to be very lush and successfully combined with puff cakes. To beat it at home, you will need:

• 1 pack of butter.
• 1 glass of distilled water.
• 1 cup of white sugar.
• 2 tbsp. l. plain flour.
• Vanillin.

Sugar is dissolved in half of the available water and sent to the fire. The heated syrup is supplemented with flour diluted in the remaining liquid, and boiled until thickened. The resulting creamy mass is flavored with vanilla, cooled, combined with softened whipped butter and processed with a mixer.

With yogurt and cream

Those who are interested in how to make cream for a cake without milk and sour cream should pay attention to another interesting and very simple option. To make such a layer, you will need:

• 600g natural yogurt.
• 500 ml heavy cream.
• 90 g regular sugar.
• 10 g of gelatin.
• ½ tspcitric acid.
• Water.

First you need to process the gelatin. It is dissolved in a small volume of water and left to swell. After some time, it is heated, not bringing to a boil. Cool slightly and pour in a thin stream into a bowl in which there is already whipped cream, supplemented with yogurt, sugar and citric acid. All this is intensively mixed and applied to pre-baked cakes.

With cottage cheese

Those who love creams for cakes made on the basis of sour milk should not lose sight of another simple recipe. The layer prepared on it perfectly complements different types of cakes and gives them additional tenderness. To personally verify this, you will need:

• 500 g low-fat cottage cheese.
• 2 yolks.
• 2 tbsp. l. sugar.
• ½ packages of butter.
• ½ tsp soda.

First you need to process the curd. It is ground through a sieve and combined with soft butter. All this is mixed with yolks and soda, and then left at room temperature for a couple of hours. After the indicated time has elapsed, the resulting mass is heated in a water bath, sweetened and boiled until thickened. The finished cream is completely cooled and removed for twelve hours in the refrigerator.

With starch and sour cream

This unusual custard will easily compete with its classic counterpart. To make your own at home, you will need:

• 200g fat sour cream.
• 100 g regular sugar.
• 20gpotato starch.
• 2 eggs.
• ¾ packages of butter.
• Vanillin.

Eggs are thoroughly ground with sugar, and then supplemented with starch and sour cream. Everything is mixed well and sent to a water bath. The resulting mass is heated until thickened, cooled and combined with whipped butter.

With honey

The recipe discussed below will not go unnoticed by those who want to figure out how to make cream for a cake without milk so that it turns out not only tasty, but also he althy. To recreate it you will need:

• 500g fat sour cream.
• 300 g raw condensed milk.
• 1 tbsp l. liquid honey.
• ½ packages of butter.

Condensed milk is combined with natural liquid honey and slightly shaken. The resulting mass is supplemented with softened butter and sent to the stove. All this is cooked within five minutes. After the indicated time has elapsed, the yellowed mixture is completely cooled, combined with sour cream and intensively processed with a mixer.

With liqueur and margarine

This fragrant creamy cream goes well with biscuit and honey cakes. To prepare it, you will need:

• 200 g creamy margarine.
• 100 g raw condensed milk.
• 2 egg yolks.
• 2 tsp liquor.

Softened margarine is combined with condensed milk and beaten intensively, little by little adding raw yolks. At the next stage, all this is complementedliquor and re-processed with a mixer. The finished cream is immediately used to coat the cakes.

With chocolate

This delicious rich cream is perfect for greasing lean baked goods. To prepare it you will need:

• 300 g regular sugar.
• 300 ml distilled water.
• 100 g unsweetened cocoa powder.
• 50 g natural chocolate.
• 1 tsp potato starch.

First you need to do some chocolate. It is freed from the factory wrapper, broken into pieces and combined with starch, sugar and cocoa. All this is poured with warm water, mixed and simmered over low heat for ten minutes. After the indicated time has elapsed, the finished cream is removed from the stove, cooled and used to lubricate the cakes.

With semolina

This original cream is perfect for making biscuit cakes with fruit. To make it in your own kitchen, you will need:

• 1 glass of fresh berry juice.
• 2 tbsp. l. sugar.
• 1 tbsp l. semolina.

All ingredients are simply combined, boiled until thickened, cooled and whipped vigorously with a mixer.