Which cream is best for biscuit cake: ingredients, recipe with description, cooking features

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

Which cream is best for sponge cake? The filling of this dessert should be soft and well whipped. Properly prepared cream serves not only to impregnate the dessert, but also to decorate it. There are many recipes for fillings for biscuits, and you can choose from any of them.

Homemade cakes will never compare to industrial ones. Freshly baked cakes, soaked according to your own recipe, always look more appetizing. Which cream is best for biscuit cake? The choice is yours. Below are the most interesting options.

Classic Creamy

This is one of the most common options. When people think about which cream is best for a biscuit cake, most often the choice is on this particular recipe. This filling is made by whipping butter with sugar and other ingredients.

This is the fastest andeasy-to-make cream. It can also be used as a cake topper and to create details such as roses and edging. However, it has a very high fat content, which not everyone likes. To prepare it, you will need:

• a glass of uns alted butter (room temperature);
• 4 cups of powdered sugar;
• 2 tsp vanilla extract;
• 4 tbsp. l. whole milk;
• a pinch of s alt.

How to make it?

This is the most common sponge cake cream at home. To make it, place the butter in a deep bowl and beat with a mixer on medium speed until fluffy, 1 to 2 minutes. Add half of the powdered sugar and mix at low speed. Put the remaining powder and beat until smooth. Add vanilla, milk and s alt. Blend until smooth.

Variations of this filler

If you are wondering what kind of cream is better to use for a biscuit cake to make it beautiful and tasty, you can complement the classic cream version. For example, add half a cup of cocoa powder to it at the last stage of cooking.

Another interesting version is the addition of chocolate chip cookie crumbs and mint extract. Crumble the confectionery at the last stage of the preparation of the cream and beat until smooth. At the same stage of whipping, pour in a few drops of mint extract. If desired, you can addlight green food coloring.

As other original fillers, you can use a little instant coffee, candy crumbs or candied fruits. In addition, the cream can be tinted in any color with food coloring (in this case, it is better to use gel options, as they mix more easily with the rest of the ingredients during the whipping process).

Cheese (curd) option

Which cream is better to use for a biscuit cake to get a delicate taste? Combining cream cheese with butter and sugar will give you just that texture. This cream was originally popular for red velvet cake, but today it is used in many desserts. It can be used as a filler as well as decoration. However, the sponge cake cream (see photo below) turns out to be quite soft, so it quickly begins to melt and lose shape when warm. To prepare it, you will need:

• 1.5kg cream cheese (mascarpone or similar);
• 1kg uns alted butter;
• 500 grams of powdered sugar;
• 1 tbsp l. vanilla extract.

Cooking cheese filler

Make sure all ingredients are kept at room temperature before mixing. In a deep bowl, beat the cheese with a mixer until fluffy. Add butter and continue to beat until a homogeneous airy mass is formed. Put the icing sugar and vanilla extract and mix with a mixer at low speed. As soon as thesethe ingredients will dissolve, increase the whipping speed and create a fluffy cream.

Option with condensed milk

This is also one of the most common cake creams. The addition of condensed milk makes this one of the most delicious fillings for desserts. In addition, its preparation does not require any experience and confectionery skills. To make it, you will need the following:

• a cup of uns alted butter stored at room temperature;
• sweetened condensed milk - 1 can standard room temperature;
• 1 tsp vanilla extract or vanilla emulsion.

How to make this cream sponge cake recipe with photo

In a deep bowl, beat the butter at room temperature, stopping to clear lumps from the bottom and sides of the bowl. Beat until it triples in volume and becomes light and fluffy. This will take approximately 5-7 minutes.

Add a teaspoon of vanilla extract or emulsion to the whipped butter. Then pour in the condensed milk in three stages, beating for 5-10 seconds after each addition. Do not forget to clean the walls and bottom of the container after each infusion of condensed milk. Continue mixing until the mass is completely homogeneous.

Protein options

Which cream is better for a biscuit cake so that the dessert is not too greasy? Usually, recipes based on egg white are used for this, whichwhipped up to a great fluffiness. There are several varieties of protein cream, but the methods of their preparation differ slightly.

Classic Protein

This is a very delicious sponge cake cream that you can easily make yourself. To do this, egg whites and sugar are cooked under the influence of steam, and then whipped with butter and flavorings. The result is a tender and lush mass that literally melts on the tongue. This cream can be used both for impregnation and for creating decorations on the surface of the dessert. To make it, you will need the following:

• 5 large egg whites (150 grams total);
• 1 1/4 cup (250 grams) granulated sugar;
• 340 grams uns alted butter stored at room temperature;
• 2 tsp pure vanilla extract;
• 1/4 tsp fine s alt.

Cooking classic protein filler

Wipe a deep bowl with a paper towel and lemon juice or vinegar to remove any traces of grease. Place this container over a pot of boiling water, making sure that the bottom does not touch the water. Add egg whites and sugar and heat, stirring constantly. Make sure that the temperature of the mixture does not rise above 60 °C. In this case, the sugar should be completely dissolved. Remove the container from the steam bath and start beating with a mixer until you get a thick, dense mass. It will take quite a long time, 7-10 minutes.

After that startadd small pieces of softened butter, one at a time. Continue beating until you achieve a silky smooth texture. If the cream is too thin, refrigerate it for 15 minutes, then continue to beat until the desired consistency. Add vanilla and s alt and mix with a mixer on low speed.

Italian protein version

Which cream is best for a biscuit cake if you want to show originality? This Italian meringue-based filler has a slightly unusual cooking process. First of all, a very thick syrup is made from sugar and water, which is poured into whipped proteins when warm.

The result is a very tender mass that does not quickly melt and fall off, unlike many other options. Cream for biscuit cakes keeps its shape perfectly. This is ensured by the fact that sugar is processed at a high temperature. The complexity of this recipe lies in the fact that it is necessary to accurately calculate the moment of adding hot syrup to the proteins. As a result, an error may be made and the cooking process will have to be restarted. To prepare this cream, you will need:

• glass of granulated fine sugar;
• half a glass of water;
• 4 room temperature egg whites;
• 1/2 tsp citric acid.

Cooking Italian cream

Mix sugar and water in a small saucepan. Heat the mixture over low heat, stirring constantly and touching the sides of the pan with a spoon to avoid sugar crystallization. Heat up toboiling.

While the sugar mixture is heating, combine the egg whites and citric acid in a deep bowl. Beat with a mixer on medium speed until soft peaks form. This should take less than five minutes (keep an eye on the hot sugar mixture on the stove during this process!).

As soon as the syrup begins to boil, carefully monitor its temperature. As soon as it rises to 114 degrees, remove it from the heat. Wait a few minutes for the bubbles to disappear from the surface. Start the mixer again at the lowest speed. Pour the sugar syrup into the egg whites in a very slow but steady stream.

Once everything is added, increase the mixer speed to high and beat the mixture until it is thick and stable.

Egg variant (Charlotte)

Which cream is better for sponge cake, so as not to use additional impregnation? To do this, you can use the yolk version of the filler. It is prepared in exactly the same way as Italian protein cream, but instead of proteins, yolks are whipped in it. The result is a silky tender mass that perfectly impregnates the porous dough. However, this cream turns out to be quite liquid, so it will not work to decorate the product. To make it, you will need the following:

• 6 egg yolks kept at room temperature;
• a glass of sugar sand;
• a quarter glass of water;
• 450 grams of uns alted butter;
• 2 tsp vanilla extract,or pasta, or other flavoring of your choice;
• 1/4 tsp table s alt.

Cooking yolk cream

This delicious biscuit cake cream recipe is easy to make. Cut the butter into pieces and leave to soften at room temperature.

Place six egg yolks (room temperature) in a deep bowl. Beat on medium speed until the yolks are thick and pale. This will take about five minutes.

Meanwhile, put sugar and water in a saucepan and heat over high heat until a candy thermometer registers 115°C. If you don't have a thermometer, use the following test. Take some sugar syrup and drop it into cold water. If it immediately forms a soft ball that flattens out in your hand, the mass is ready.

Once the water and sugar have reached 115°C, reduce the mixer speed and very slowly pour the syrup into the yolks. Once done, increase the speed to medium and continue mixing until the bowl is warm to the touch. This may take 10 to 15 minutes. Don't move on to the next step until the bowl is cool. Then add vanilla extract or paste (or other flavoring of your choice) and s alt. Whisk lightly.

Turn on the mixer at medium speed and start adding pieces of softened butter to the yolks, beat until completely smooth. This may take up to 5 minutes. Then increase the mixer speed to high and beat the egg cream for the last two minutes.

Creamy custard option

What is the best cream to soak a biscuit cake? It is best to take as a basis the classic custard with the addition of butter. It turns out very soft and gentle, and when using it, additional impregnation is not needed. Due to its softness, it cannot be used to decorate a dessert. All you need:

• ¾ cup whole milk (low fat not recommended);
• half a glass of granulated sugar;
• 3 large yolks, kept at room temperature;
• 1 tbsp l. cornstarch;
• 1 tsp vanilla extract;
• 1/8 tsp s alt;
• 240 grams uns alted butter, softened.

Preparing the custard option

Mix milk and 1/4 cup granulated sugar in a medium-sized, heavy-bottomed saucepan. Set aside.

In a separate medium bowl, whisk together remaining sugar, egg yolks, cornstarch, vanilla extract and s alt. Whisk vigorously until the mixture is smooth and slightly frothy. Set aside.

In a saucepan, heat the sugar and milk mixture over low heat, stirring frequently to prevent burning and help dissolve the sugar. Bring to a boil, then remove from heat. Pour about 1/3 of the hot milk with sugar into the beaten yolks, stirring constantly. This will avoid the formation of lumps. Whisk vigorously to combine ingredients. Slowly add the remaining milk mixture, whisking alltime. The resulting mass will be quite liquid.

Pour everything back into the same saucepan, put it back over medium heat, stirring constantly until the mixture thickens. At the first sign of bubbles, remove the pot from the heat.

Pour the custard into a bowl (if necessary, strain it through a fine mesh sieve) and immediately cover with cling film, pressing it directly onto the surface of the custard to prevent crusting. Place the mixture in the refrigerator and let it cool completely. This may take up to 2 hours. Take your time with this step - this is the key to achieving the smooth texture of this easy sponge cake cream.

Once it has completely cooled down, it is time to finish cooking it. Using a mixer, beat the butter until light and fluffy, 2-3 minutes on high speed. Add the custard to it and continue mixing at high speed until the mixture is smooth and uniform, three to five minutes. Use this sponge cake cream immediately (very important not to let it get hot).