Cream for biscuit cream cake: a step-by-step description of cooking with a photo

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

Whipped cream is rightfully considered the ideal decoration for a festive biscuit cake. And for layering cakes, the best option, perhaps, cannot be found. Delicate taste, airy texture and pleasant creamy aroma - this is not a cream, but a real pleasure. Only now, novice confectioners are not always able to whip cream into a fluffy mass at home. But he should keep his shape well and not fall off. How to learn how to whip cream for a biscuit cream cake, we will tell in our article.

The secrets of making the perfect cream

For experienced pastry chefs, whipping cream to fluffy peaks is no problem. Their mass turns out to be dense, keeps well on a spoon and does not fall off (pictured). Cream of cream for the cake, they recommend cooking only with strict adherencethe following rules:

1. Not all creams are suitable for making cream, but only with a high fat content of 33 to 38%. The packaging of such a product has a special inscription “for whipping”.
2. Cream for cream must be chilled. To do this, before whipping the cream, you need to put it in the freezer for 10-15 minutes or always store it in the refrigerator. Yes, and a bowl with a whisk before whipping is better to cool.
3. If the cream separates when whipping and turns into butter, do not think that the product is spoiled and immediately throw it away. It is enough to add a couple more tablespoons of cold cream to such a cream and beat it again with a mixer. The mass will again become smooth and homogeneous.
4. If the cream does not hold its shape well and still falls off the spoon, then the cream is not well whipped. To fix the situation, you need to work a little more with the mixer.
5. For whipping cream, powerful combines are not suitable, which turn cream into butter in a matter of minutes. A 350W mixer running at medium speed will be more than enough.

Classic cream and powder cream

To prepare a natural, delicate and lush cream, you will need the following ingredients:

• 33% fat cream – 500 ml;
• powdered sugar - 100 g;
• vanilla extract - ½ tsp.

The last ingredient is optional.

The whipped cream recipe consists of the following steps:

1. Bowl and beaters from manualcool blender. It is important that the dishes are dry and clean.
2. Pour the cold cream into a mixing bowl.
3. Beat cream on low speed until soft peaks form. This will take approximately 4 minutes. While whisking, keep the bowl tilted, completely immersing the beaters in the cream.
4. As soon as the mass begins to thicken, pour in powdered sugar in parts. It is advisable to sift it in advance to break up all the lumps in it.
5. Slowly increase the speed of the mixer and continue beating the cream for another 5 minutes. Add vanilla extract. In total, it will take 9-10 minutes to cook.

Cream with curd cheese and cream

The following cream is suitable for spreading cakes, and for decorating desserts. It has a pleasant creamy-curd taste and perfectly holds the volume. Below is an instruction on how to prepare such a cream for a cake:

1. According to the recipe, chill the cream (500 ml) in advance in the refrigerator or freezer. Pour them into a bowl and start whisking with a mixer.
2. After 7-8 minutes, add sugar or powder (4 tablespoons) to a mass that is not yet too thick. Continue whisking until the cream is thick enough.
3. Literally add curd cheese (250 g) into the fluffy mass by a tablespoon. Beat the cream for the last time at low speed of the mixer. It can be used immediately or put in the refrigerator for a while, after tightening the dishes with cling film.

Cream and mascarpone cream recipe

The taste of the next cream resembles a delicate creamy ice cream. It literally melts in your mouth. With such a cream, you can easily grease the cakes of a biscuit cake and it will turn out no worse than products from professional confectionery. And it's very easy to prepare:

1. Take chilled cream (250 ml) with a fat content of at least 33%. It is worth noting that others simply will not fluff up - do not waste time experimenting.
2. Mascarpone (450g) refrigerate for at least 4 hours. But it will be even better if you prepare it in the evening.
3. Pour all the cream into a deep bowl, add cream cheese and powdered sugar (90 g).
4. Beat cream for sponge cake with cream and mascarpone until it thickens and there are distinct furrows from the beaters. The main thing is not to overdo it so that the oil does not turn out. As soon as the mass becomes thick enough, turn off the mixer.

Simple cream of cream and cottage cheese

The following recipe can also be called quite economical. But the result is simply amazing and perfect for greasing biscuit cake layers.

Cream and cottage cheese cream prepared as follows:

1. Refrigerate well beforehand.
2. Cottage cheese of any fat content (600 g) grind through a sieve or beat in a blender. The mass should be smooth, homogeneous and without lumps.
3. Pour 300 ml of high-fat cream into a bowl with cottage cheese.
4. Beat ingredients at high speed for 3-4minutes.
5. Gently add sugar and vanillin into the fluffy cream. Beat the mass again for a minute.
6. If desired, add pieces of fresh or canned fruit to the cream, or you can use it immediately for its intended purpose. Store in the refrigerator for up to three days.

Cream of cream and condensed milk for cake

There are two options for preparing such a cream:

1. From ordinary condensed milk. To prepare the cream, use only chilled products. First, at high speed of the mixer, whip the cream (350 ml). After 5 minutes, add powdered sugar (50 g) to the resulting thick mass, and after another 2 minutes pour cold condensed milk (380 ml) in a thin stream. A couple more turns of the mixer and a thick cream will be ready.
2. From boiled condensed milk. For decorating a cake, the recipe for cream with cream, which is presented above, is not entirely suitable. It is better for them to lubricate biscuit or dry sand cakes. But the cream of boiled condensed milk with cream keeps its shape better. To prepare it, you just need to combine the chilled ingredients and beat them with a mixer, gradually increasing the speed from minimum to maximum. Fat homemade cream (400 ml) and 200 g of boiled condensed milk are more suitable for such a cream.

Gelatin buttercream for cake decoration

The next cream of cream holds its shape so well that it can also be served as an independent dessert. It is ideal for decorating cakes, pastries and other flour confectionery products. And to cook it, you should follow this procedure:

1. Using a mixer, beat 430 ml of high-fat cream with sugar (2 tablespoons) and vanilla (1 teaspoon).
2. Gelatin in plates (2 pcs.) Soak in a small amount of water for 5 minutes.
3. Heat the remaining 70 ml of cream so that they become hot, but do not boil.
4. Remove the soaked gelatin from the water, squeeze and combine with hot cream. Mix well. As a result, the gelatin should completely dissolve in the cream. Cool the resulting mass at room temperature.
5. At low speed of the mixer, pour the dissolved gelatin into the whipped cream in a thin stream. Gradually increasing the speed, bring the cream to the desired state.

Strawberry cream with berry pieces

The following recipe can be called universal. It can be used to make a cream for a biscuit cake from cream or an independent dessert. In any case, it will turn out very tasty and even useful. The step-by-step cooking process looks like this:

1. Gelatin (20 g) pour cold water (120 ml) and leave it on the table for 30 minutes. After half an hour, dissolve it in a water bath and cool.
2. Rinse strawberries (800 g) under running water. Finely chop the third part of the berries. Mash the rest of the strawberries together with sugar (180 g).
3. Pour 300 ml of natural yogurt and dissolved gelatin into the berry mass. Shuffle.
4. Whip half a liter of cream until fluffy. In the air mass, shift the pieces of choppedberries and gently mix with a spatula.
5. Introduce cream into berry puree with natural yogurt and gelatin. Stir and refrigerate.

The cream prepared according to this recipe has a refreshing taste with a pleasant sourness. When using it for layering cakes, the latter can not be pre-soaked.