Cream of cream: recipes

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

What could be tastier than whipped cream! It is characterized by both delicate and airy texture, pleasant taste and versatility. This cream is suitable for decorating, and for spreading biscuit and other cake layers. According to the classic recipe, it contains only two ingredients: cream with a fat content of at least 30% and sugar. Further, fruits, nuts, cocoa and other components are added to the base version, complementing and revealing its taste. The best cream cream recipes are presented in our article.

Cooking features and recommendations

The following secrets from professional pastry chefs will help you whip cream properly:

1. Before starting, place all ingredients, bowl and beaters from the mixer in the refrigerator for at least 12 hours. Chilled cream whips much more easily than warm cream. The dishes must be perfectly clean, free of grease and water drops.
2. If the room is too hot, it is recommended to put the bowl of cream in a bowl with ice while the mixer is running.
3. Before you buywhipping cream, it is recommended to pay attention to their fat content. It should be at least 30-35%.
4. To make the cream thick, you can add gelatin or special thickeners to it.
5. During whipping, it is important to ensure that the cream does not separate into cream and butter. If this happens, you can try to save him by adding a little cocoa, condensed milk, white or dark chocolate. But all these methods are effective only if the problem was noticed in time and the cream did not have time to turn into butter.
6. Ready-made cream is not recommended to be stored for too long. From this, he may lose his taste.

Basic Cream Cream Recipe

The next cooking option is the basis for numerous desserts and pastry toppings. According to this recipe, cream from cream (pictured above) is homogeneous, tender and airy. It holds its shape perfectly and can be used as a decoration for pastries, cakes and cupcakes. It is enough just to determine the optimal ratio of sugar for yourself and you can start the whipping process.

Step-by-step recipe involves the following sequence of actions:

1. Pour chilled cream into a deep bowl. Start whipping them at a low mixer speed, gradually increasing the number of revolutions.
2. Wait until the cream begins to thicken. Without stopping the process of whipping, pour sugar or powder into the mass increased in volume. The ratio of ingredients should be adjusted according toto your taste. Approximate proportions: a tablespoon of sugar to 1 cup of cream.
3. Whip the cream until the mass becomes so thick that it stops dripping from the whisk. Now it can be used for its intended purpose.

Mascarpone cream and cream

Exquisite cream cheese cream turns any dessert into something special, airy, light. Its unusual texture is clearly visible in the photo. Cream of cream is recommended to be prepared with mascarpone. However, any other cream cheese will do, as long as it is fresh.

When preparing the cream, a certain sequence of actions should be followed:

1. Cold heavy cream (100 ml) beat until stiff peaks.
2. With the mixer still running, add mascarpone (400 g) and a few tablespoons of powder (to taste) to the bowl to the creamy mass.
3. Beat until the mixture is glossy and smooth.

Cream with whipped cream and cottage cheese

Based on the basic recipe, you can prepare many other options for toppings and desserts. For example, by adding cottage cheese to whipped cream, you can get a completely new cream: with a delicate texture and pleasant sourness. It can be used to decorate the cake, and for layering cakes, and for serving as a dessert.

Recipes for a thick and tasty cream with cream and cottage cheese are presented below:

1. For the first option, you need 1 glass of base. Base creamprepared from cream and sugar (powder) according to the recipe proposed above. A tablespoon of lemon or orange juice is added to cottage cheese (200 g). The mass is first mixed with a spoon, and then rubbed through a fine sieve or whipped in a blender. Now the curd part of the cream is gently combined with the cream part with a spatula.
2. According to the second recipe, cottage cheese (400 g) is also ground or whipped in a blender until smooth. Then powdered sugar (6 tablespoons) and heavy cream (100 ml) are added to it. The mass is beaten well again, after which the finished cream can be used to decorate a cake or cupcakes. If needed, it can be placed in a clean container, covered with cling film and stored in the refrigerator for up to 5 days.

Cream for a cake of boiled condensed milk with cream

Don't like oily buttercreams? Then replace this ingredient with cream and you will get a completely different result. Butter cream with condensed milk has a pleasant structure, goes well with fruits and is suitable for baking from any kind of dough. The step-by-step recipe for its preparation is as follows:

1. Cream with a fat content of 33% (500 ml) cool well, pour into a bowl and beat with a mixer at medium speed. Do not change the number of revolutions during operation and make sure that the cream does not turn into oil.
2. Put boiled condensed milk (380 ml) in another bowl.
3. Shift the third part of the cream to the condensed milk and beat at low speed. When the mass becomes homogeneous, it should be combined with whipped creamy mass.
4. Cream withcream for the cake is mixed again with a spatula or whisk. After that, it should be tightened with a film and sent to the refrigerator for 1 hour.

Creamy Cream Biscuit

With this cream, you definitely do not have to additionally impregnate dry cakes. Sour cream will do this better than any syrup. But when preparing such a cream from cream, several nuances should be taken into account. Firstly, sour cream, like cream, should be taken with the highest fat content (25-30%), and secondly, all ingredients should be kept in the refrigerator for a day before whipping.

Otherwise, the cream recipe is very simple:

1. To begin with, sour cream (600 g) must be weighed out so that excess whey leaves it. This will thicken the cream.
2. Line the sieve with gauze folded in several layers and put it on the pan.
3. Put sour cream on top, cover it, and send the sieve to the refrigerator for 6 hours. During this time, a lot of whey will drain into the pan.
4. Put sour cream, cream (300 ml) and 250 g powder in a bowl.
5. Using a mixer, beat the ingredients first at low speed and then at high speed until creamy. Before layering the cakes, it is recommended to cool it.

Cream with heavy cream and gelatin

Many housewives complain that their buttercream is not thick enough. It does not hold its shape and literally flows off the cake. Ordinary gelatin will help correct the situation. How to make such a cream of cream, you can learn fromfollowing step by step instructions:

1. Pour 60 ml of water into a small glass bowl. Pour a teaspoon of gelatin into it and mix. Leave the bowl on the counter for 5 minutes.
2. As soon as the gelatin swells a little, put the container in the microwave for 1 minute. Then you need to get the bowl, mix the gelatinous mass, and heat it again for a minute. Repeat the same steps for the third time.
3. Whip cream with 30% fat (2 tbsp.) until characteristic furrows appear on the surface of the cream.
4. Pour the prepared gelatin in a thin stream. Beat until thick foam. Immediately grease the cakes with the resulting mass.

Thick cream with agar-agar, cream and lemon

We offer another option for a delicious creamy layer or decoration for biscuits and cupcakes. Instead of gelatin, agar-agar is used as a thickener for such a cream of cream. It has excellent gelling properties, and 1 g of this substance easily replaces 6 g of gelatin.

The recipe for making such a cream consists of several steps:

1. Pour 300 ml of milk and 200 ml of cream into a saucepan.
2. Add 2 g agar-agar, 60 g sugar.
3. Put the saucepan on the fire. Slowly heat the liquid, bring it to a boil and immediately remove from the stove.
4. Squeeze out the lemon juice and quickly stir the cream.
5. Cool it and use to brush or decorate cakes.

Creamy strawberry cream with gelatin and yogurt

Below is a very tasty berry dessert recipe. This cream has a refreshing and tonic taste, so it can be served both on its own and used for its intended purpose. In any case, it turns out very tasty and tender. Want to know the recipe?

Cream with cream (the mass looks very appetizing in the photo, doesn't it?) is prepared simply:

1. Gelatin (20 g) is soaked in cold water (120 ml) for 30 minutes, then dissolved in a water bath and cooled.
2. Strawberries (800 g) are sprinkled with sugar (150 g) and ground to a puree state.
3. Berry mass is mixed with 300 ml of natural yogurt and gelatin.
4. Cream (500 ml) is whipped to furrows on the surface.
5. Butter cream gently mixed with berry mass.
6. The amount of sugar in the recipe is adjusted depending on the taste preferences of a particular person. The cream is used to lubricate the cakes immediately, because after cooling it becomes thicker and thicker.

Chocolate cream with cocoa and cream

Buttery cream based on butter and melted chocolate, many people find it too sugary and greasy. The following recipe will help make it easier:

1. Cocoa (20 g) and powder (40 g) pre-sift to get rid of lumps.
2. Cream (300 ml) beat at low speed of the mixer until it starts to thicken.
3. Pour powder and cocoa into them. Gradually increase the mixer speed, andcontinue whisking until the cream thickens well. Then it can be used for its intended purpose.

More delicious cream can be prepared on the basis of cream and chocolate. To do this, the tiles should be broken into pieces and melted together with cream (150 g) in a water bath. Beat the remaining cream (150 ml) with a mixer until fluffy peaks. Gently combine the first part of the cream with the second.