How to prepare a cream for a seal cake? Cream Pimbir: the best recipes. Cream Pimbir for Cake "Dairy Girl"

We prepare a filling cream: the best recipes in one article.

Contents

Home pastries are not only tastier than purchased sweets, but also more useful, since it is possible to cook from home, natural products. In this article we will talk about the most popular and tasty cream of fillings. Millions of people fell in love with his taste, and the versatility of use made a leader in house baking.

How to prepare a cream for a seal cake?

In this section, we give an example of a classic chumber cream that has a neutral taste with a light, barely captured acidic.

Ingredients for creams Pimbir:

Packing of butter oil 72% fat (240 g) at room temperature (soft, but does not flow);
Sour cream 20-25% fat 700 g;
6 tbsp. l. Wheat of senior flour without a hill;
2 chicken eggs;
250 g of sugar (for a more delicate consistency, it is recommended to replace with 250 g of powdered sugar);
3 g of vanilla sugar.

The process of preparing a classic custard Cream Pimbir:

We prepare a water bath. On the stove, put a large pan half filled with boiling water. On top we will put the container in which the cream is prepared. It should be dated 50% in boiling water, but not fall into the water, and not touch the bottom of the pan. We cover our blank of the steam bath and wait until it boils;
In the meantime, we fall asleep into the container: sour cream, flour, stir and add an egg with vanilla sugar. Stir again;
We put in a boiling steam bath and stir continuously until it thickens. Remember that you cannot stop, as lumps are formed. On average, stirring about 5-7 minutes. If you use low -fat sour cream, the cream can thicken for up to 20 minutes;
Draw a spoon on the container. If the trace of her does not flow back - remove the container from the steam bath;
We cover the container with cling film so that the crust does not form on top of the cream, and put it to cool for 30-50 minutes in a cool place;
Beat the softened oil before it becomes lighter (do not get carried away much, 1-2 minutes enough at the rapid speed of the mixer);
Add the brewed cream to the oil and beat at medium speed again.

Cream Pimbir is ready!

This portion of the cream is enough to make layers and the upper finish layer for a cake for a company of 6-8 people.

Classic cream seal for aligning the cake

In this section, we will tell you how to prepare a filling cream for the finish leveling of the cake. This recipe is similar to the previous, but with small modifications. Such a cream is better kept at room temperature, but fatter than the previous one, therefore, it is better to use a classic recipe for a layer, and use this one on the finish.

So, the ingredients are similar to the previous recipe, with the exception:

Sour cream with fat content of 35-40%;
Butter with fat content of 82.5%.

All other ingredients and proportionality coincide.

In a water bath, the finished cream filling will be prepared faster and thicken for 4-5 minutes. But at the same time, you need to mix it more thoroughly and more intensively. Otherwise, the recipe coincides.

Classic dense cream seal for aligning the cake

Now we move on to the process of applying the cream to the cake:

We put the finished cake with impregnated and smeared with cream on the table and a wide spatula or a knife with a wide blade we apply the first, black layer. We align how it turns out. We are not trying to do perfectly even. On this layer, gaps, bald spots or bulges are allowed. Put in the refrigerator for 30 minutes;
The next layer in the cold inherent layer will be easier, and you can level perfectly. Put in the refrigerator for 30 minutes;
If you want a dense, thick structure of an external finish cream, apply another layer. If the previous layer is enough, apply paint or decor and the cake is ready.

How to prepare a creamy cream filling?

In this section, we give a recipe for the cream cream of fillings, which will be an excellent addition to muffins, muffins, desserts and a layer of cake cakes. The recipe is as simple as possible, and even a beginner in confectionery will cope with the preparation of this cake.

So, for the preparation of cream cream, the seal is required:

Fat cream (33-35%) 500 g;
150 g of sugar or sugar;
2 eggs;
50 g of wheat flour of the highest grade;
5 tsp salts;
Vanilla sugar bag.

And proceed to the cooking process:

Pour the flour into the eggs and begin to mix with a mixer at low speed;
After 30 seconds of mixing, add salt and continue to mix without increasing the speed. The mixture should become homogeneous;
Pour sugar or sugar with cream into a pot with a thick bottom. Remember, the fatter the cream, the denser the cream. We wait until we boil, mixing so that the sugar does not set up to the bottom, as it will burn and give poor color and aroma;
We return to the mixing egg with flour and pour boiling cream with a thin stream without ceasing to stir;
After all the cream is gained, we return the cream to the pan and put it on the fire again. We bring to a boil and cook for 1-2 minutes (until the cream completely curls, becoming thick). Add vanillin;
Beat the finished cream with a mixer for 2-3 minutes to saturate with oxygen and make it airy;
Let it cool and can be applied to the cakes.

Cream of fillings can be served as a separate dessert

Cream Pimbir for Cake "Dairy Girl"

In this section, we will tell you how to prepare a delicious cream of fillings for the Milk Girl cake.

For cream, the fillir will be required:

200 g of sugar powder;
1 chicken egg;
4 tbsp. potato starch;
Milk 400 g;
Fat cream 200 g.

Cooking process:

Mix the egg, starch, sugar or sugar together;
We put the milk to boil and gradually add boiling liquid to the mixture so that they do not form lumps;
Stir until homogeneous mass;
We put on fire and bring to heating, but not boiling. How it thickens - remove from heat and put it to cool;
We cover with cling film so that the crust does not form;
When the mixture has cooled, we go to the second part of the cream - cream. Pour them into the container and beat them to the “peaks”;
Add the custard to the cream and whip to a homogeneous dense mass.

Cream Pimbir for Cake "Dairy Girl" is ready!

Cream Pimbir: tips and reviews

Galina: I am cooking cakes to order and Cream Plesbir - the most beloved cream for my customers. Creamy taste, light sourness is an ideal combination with a variety of cakes. And in combination with fruits and chocolate, gives a wide variety of taste notes. Advice to beginners - take fatty, natural products, and then the cream will be tasty, dense and useful!

Marina: Sweets in the house are always my hand. There was time, cooked cakes with mastic, but not all family members liked them. But the cake should be not only beautiful, but also tasty. And then they advised me to Pimbir cream. And my family fell in love with him! Despite the fact that I always change it. I make from milk and cream. Thick and fat, or on the contrary light and liquid. It all depends on the fat content of the products. For taste, I can add not only vanillin, but also rum, cognac, liquors, as well as put on the layers from jam.