Desserts

Top 5 best and tastiest creams for cakes

Offered creams for cakes will give any dessert sophistication and a special taste, and you will not spend a lot of time and effort on their preparation.

Classic custard cream

  • Milk – 500 ml.
  • Sugar – 200 g.
  • Vanillin – 1 tsp.
  • Flour – 50 g.
  • Egg yolks – 4 pcs.

Beat egg yolks with sugar, vanilla and flour until smooth. Bring the milk to a boil. Pour hot milk into the egg mass, mix. We put the resulting mass on fire and cook until it thickens. Done!

Custard for eclairs

  • Chicken eggs – 2 pc.
  • Sugar – 1 cup.
  • Vanilla – 1 tsp.
  • Milk – 1,5 glasses.
  • Melted butter – 2 tsp.
  • Flour – 2 tsp.

Mix flour and eggs in a saucepan so that no lumps form. Boil milk and sugar in another pan, do not forget to stir them. Pour a thin stream of milk and sugar into the flour mixture, stir intensively with a spatula. Put the resulting cream on a low heat, stirring constantly, until it thickens. WARNING! Do not let the cream boil! After that, remove cream for eclairs off the heat, adding vanilla sugar and butter. Mix well, then chill quickly in ice or cold water.

Universal oil cream

  • Oil – 1 package.
  • Chicken eggs – 4 pc.
  • Granulated sugar – 1 cup.
  • Powdered sugar – 100 g.
  • A pinch of vanilla – optional.

To begin with, take a pan with a thick bottom. It should be dry. Break four eggs into it. Mix them with sugar. We turn on the fire and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and put on the table. Leave the mass and wait until it cools down. Beat butter in a bowl with powder. Add the egg mixture to the butter. A little vanilla to taste. Cream ready, store in the refrigerator, spread only on cold cakes.

An interesting video on the topic – How to make chocolate sprinkles:

Cream with condensed milk and eggs

  • Softened butter – 200 g.
  • Condensed milk – 100 g.
  • Eggs (yolks) – 2 pcs.
  • Vanillin or liqueur.

Beat softened butter with condensed milk. While continuing to beat, gradually add egg yolks. For flavoring, add vanillin or 30-50 g of liquor or another spice. The cream is ready.

Semolina cream

  • Milk – 1/2 cup.
  • Semolina – 1 tbsp.
  • Sugar – 1 tsp.
  • Butter – 1/2 tsp.
  • Yolk – 1 pc.
  • Vanilla sugar – 1 tsp.

Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter to a lush homogeneous mass. Add semolina to it in small portions, constantly whisking so that the cream is lush and light.

Here are these creams for cakes you can cook with a small amount of products, but they will turn out very tasty.

Have fun and good experiments!

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