Confectionery cream: recipes, ingredients and cooking methods

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

Properly prepared confectionery cream will be an appropriate decoration for any sweet product. How to make an appetizing air mass that will be very tasty? Consider several recipes for pastry cream for decorating cakes, pastries and other products.

Chocolate

This version of the cream is made from white chocolate, but if desired, it can be replaced with milk or black. It should be noted that a porous product is not suitable for the preparation of such a cream, as well as one that does not contain cocoa butter.

To create a chocolate cream, take a chocolate bar (225 g) and, breaking it into pieces, put it on a steam bath, melt it (you can also do this in a microwave oven, but in this case you should make sure that the mass did not boil). The liquid mass must be cooled to room temperature.

In a separate container, beat 340 g of cream cheese (preferably use a product of the Philadelphia variety). In the process of whipping, liquid, slightly cooled chocolate should be gradually introduced into the mass and mixed untilhomogeneity.

In another bowl, soften 170 g of butter, and then add it to the creamy mass. After filling all the components with lemon juice (1.5 tsp), you should mix everything. Cream ready!

Curd cream with condensed milk

If you want to pamper your family with a delicious addition to dessert, you can prepare a cream made on the basis of condensed milk with the addition of cottage cheese. To create it, you need to take:

• 2, 5 cups of yogurt (low fat should be preferred);
• 4 tablespoons warm water (boiled);
• 12g gelatin;
• 250 g cottage cheese;
• a glass of condensed milk.

In a separate bowl, pour gelatin granules with warm water and let them swell. As soon as the gelatin is saturated with water, it should be heated in a water bath until it turns into a liquid state and allow the mass to cool.

While the gelatin is cooling, you need to mix the milk with the cottage cheese and quickly beat the products until a homogeneous mass is obtained. Then add yogurt to it and mix everything thoroughly. You can sweeten the cream at this stage if you wish. The final step suggests that the curd mass should be combined with gelatin, introducing it in a thin stream and whipping with a mixer at low speeds.

Dark chocolate cream

This recipe for pastry cream for cakes will be a great find for those housewives who love to pamper their household with chocolate products. To prepare the cream with the addition of dark chocolate,the following list of ingredients should be used:

• 125g butter;
• glass of cream;
• 50 ml champagne;
• 100g sugar;
• bitter chocolate bar (can be replaced with milk chocolate).

To prepare the chocolate confectionery cream (pictured) according to the recipe presented here, you need to boil the cream in a separate saucepan, then add a broken chocolate bar into them. Stirring constantly, the chocolate should be melted, and then, bringing the mass to homogeneity, remove it from the heat and cool, which can be done in a bowl of cold water, stirring constantly to avoid skin formation.

While the creamy-chocolate mixture is cooling, it is necessary to prepare the remaining components of the future cream. To do this, grind the pre-softened butter with sugar, and then combine with the cooled chocolate mass, introducing it in small portions and whisking at low speeds in parallel. After that, in the same way, you need to introduce champagne, whipping the cream. Confectioners recommend using this cream immediately after preparation, as it tends to harden quickly.

Tangerine cream

This icing cream recipe is perfect for sponge cakes. At home, it is quite easy to prepare. To do this, take 50 ml of water and pour 100 g of sugar into it, put on fire, let the mass boil, stirring it constantly.

In another container, mix a spoonful of flour with 1/4 cup of water andmix everything well until smooth. When the syrup begins to boil, you should introduce flour diluted with water into it, and, stirring the resulting mass, you need to bring it to a thickening.

A couple of large tangerine fruits should be cleaned of skins and veins, and then passed through a meat grinder and combine the resulting slurry with pre-softened butter (100 g). Cream should be introduced into the created homogeneous mass and beat with a mixer at slow speeds. Before using the tangerine cream, let it brew in the refrigerator for a couple of hours until it thickens completely.

Toffee cream

It should be noted that this type of cream is ideally applied through a pastry syringe. The recipe for the cream for the cake, made on the basis of "Iriski" gummies, is quite simple, and the mass prepared according to it turns out to be incredibly tasty.

To create a cream, take 200 g of softened sweets and grind them as thoroughly as possible. In a separate bowl, combine 60 g of flour, a little vanillin and a couple of glasses of cold milk. After thoroughly whipping the mass with a mixer, you should put it on a slow fire and warm it up to a state of boiling water, after which you need to add crushed sweets to the pan.

After some time, the mass will become quite homogeneous. At this stage, add 100 g of butter to it and mix well. As soon as the cream becomes completely thick, it will be completely ready.

Coconut cream

This cream recipefor a pastry bag is perfect for all fans of a delicate coconut taste. To create such a supplement according to this recipe, bring a couple of glasses of milk to a boil, heating it over low heat. At this stage, a spoonful of vanilla and an incomplete glass of regular sugar should be introduced into it. Next, the mass must be boiled for some time until the grains are completely dissolved. As soon as this happens, you need to add 125 g of butter to the milk mass and let the contents boil.

In a separate bowl, mix 50 g of semolina and the same amount of flour. After that, the bulk mass should be introduced in a thin stream into milk and, stirring, hold it on fire until the cereal is completely cooked, and then remove from heat.

As soon as the mass cools down, pour 0.5 cups of cold milk into it and, after whipping everything with a mixer, send it back to the stove, setting a slow fire. The mass must be brought to a boil, then combined with a glass of coconut flakes and, bringing the mixer until smooth, remove from heat.

Before using the confectionery cream prepared according to this recipe for its intended purpose, beat it with a mixer. In finished form, such a product is stored for no more than five hours.

Pineapple cream

At the very beginning of the preparation of such a cream, pour 20 g of gelatin with an incomplete glass of water and let it swell. As soon as this happens, the mass should be put in a water bath and melted, and then allowed to cool to an acceptable temperature.

While the gelatin is cooling, it is necessary to prepareother components. To do this, mix 5 tablespoons of powdered sugar, 250 g of cream and 1.5 tbsp. fat cottage cheese, and then thoroughly beat it all until smooth. Next, gelatin should be introduced into the mass in a thin stream, as well as chopped canned pineapples (to taste), then stir and use the resulting cream for its intended purpose.

Almond cream

This pouch cream recipe (pictured) uses only the best quality natural butter.

To prepare it, beat 150 g of butter, then add an egg and 70 g of sugar to the fluffy mass, and then continue beating at medium speed. Next, you need to add another egg, a spoonful of warmed rum, another 70 g of sugar, as well as 10 g of almond crumbs into the cream and beat again until a completely homogeneous cream is obtained.

It is best to apply the finished product through a confectionery syringe: figures made from it keep their shape perfectly. The confectionery cream prepared according to this recipe for decorating the cake can be stored for 3-4 days.

Sour Cream Banana Cream

Sour cream-banana cream, made according to the described recipe, is very tender and tasty. To prepare it, you need to mix 50 g of sugar and 100 g of fat sour cream, as well as a little vanillin, which, if desired, can be replaced with cinnamon, ground in a coffee grinder. In the resulting homogeneous mass, you need to introduce a large banana chopped with a blender, as well as crushed peanuts, which should be fried in advance. Thoroughlyafter whipping the mass until smooth, it can be used as a cream to decorate your favorite confectionery.

Apple cream

This pastry bag cake decorating cream recipe is sure to become a favorite among many housewives, as the mass is incredibly tender and fragrant.

To create a cream, grate 400 g of sweet and sour apples, peeled in advance. After that, the chopped fruit should be combined with 80 g of sugar and mix well. The resulting mass must be put in a saucepan and simmer over low heat for 7 minutes. After that, the mass must be removed from the heat and crushed with a blender, and then allowed to cool.

In another container, mix 60 g of starch, a whole egg, a spoonful of vanilla sugar and 1/4 cup of water. Beat the ingredients for a minute, and then add applesauce to them. The resulting mixture should be boiled over high heat for 4-5 minutes until it thickens, and then add 60 g of butter to it and, after mixing, cool. Cream ready!

Cream with boiled condensed milk and dried fruits

When choosing the most suitable pastry cream for homemade products, you should definitely pay attention to this cream recipe, perfect for filling eclairs, as well as decorating muffins and cakes.

To prepare a cream with dried fruits, you need to thoroughly rinse and dry 50 g of prunes and the same amount of dried apricots. After that, they need to be finely chopped. Separately, grindusing a blender 50 g hazelnuts or nuts of any other kind.

A can of boiled condensed milk should be mixed with 0.5 cups of milk and beat thoroughly until the mass is uniform and light. Here you also need to add nuts with prepared dried fruits, and then beat the cream again.

Cream with halva

To create this very sweet cream with an unusual taste, mix 25 g of sugar and 450 ml of milk in a saucepan. Constantly stirring, the mass must be thoroughly heated, without bringing it to a boil, and removed from the stove.

In another container, carefully grind 3 egg yolks with 25 g of sugar, a pinch of s alt and 1/4 tbsp. starch, and then beat the resulting mass well, gently introducing milk into it. As soon as it becomes more magnificent, it is necessary to stop the whipping process and put the saucepan on a slow fire again, warming up the mass until it thickens completely.

Thick cream must be removed from heat, cool it and, adding 200 g of softened butter, beat with a mixer, alternating low speed with high speed. After three minutes, 200 g of crushed halva must be introduced into the cream, and then brought to uniformity. Cream is ready! It can be used for its intended purpose. Practice shows that the mass prepared according to this recipe is great for products made from custard and biscuit dough.