Cream for biscuit cake with cream, custard, cottage cheese, with condensed milk, chocolate, cheese, sour cream, kefir, yogurt, from semolina: recipes

This article will talk about how to prepare a cream for a biscuit dough so that the cake is fame. See a selection of various biscuit recipes.

You can prepare a cream for biscuit dough from various products. True, many people think that the biscuit can be smeared with just jam or sour cream, and enough, but sometimes I would like something unusual. Therefore, it will not hurt to experiment with different delicious creams that can not only improve the cake, but also decorate it.

If you want to try various tastes, then make the following creams that are listed below. You will definitely have a delicious dessert with them. And it is not necessary to choose some unusual cream for this, you can choose the easiest. Read the examples further.

Simple cream for a biscuit cake

Despite simplicity, the next cream for a biscuit cake will make a dessert lush, airy and weightless. After all, the cream is prepared from the cream. And thanks to whipping products, it comes out gentle. The only drawback is that the cream will turn out to be fat, although this is not a problem. Not every day they prepare such a dessert.

Components:

Cathedral cream for biscuit cake

Cathedral cream for a biscuit cake is prepared for a long time, but for cooking it, products can always be found in the refrigerator, or in the nearest store. It is better to use it to impregnate a biscuit. And it is not advisable to boil strongly so that too thick consistency does not come out.

Products:

Homemade cottage cheese cream for a biscuit cake

Curd cream for a biscuit cake is perfect to arrange a layer of a biscuit. To cook it, you will need the following.

Compound:

• Fatty sour cream - 375 g
• Sugar - 125 g
• Vanillin
• Cottage cheese is not fat - 225 g

Process:

1. In a separate vessel, you need to beat sour cream with sugar. Beat the products with a mixer until completely dissolved.
2. Grind cottage cheese, mix it with sour cream so that a homogeneous cream comes out.

Use the cream after half an hour. Keep in mind that he stays in the refrigerator for some time.

Advice:If instead of cottage cheese take almette cheese, then baking with a cream can acquire an extraordinary taste, it will come out refined, elegant.

Cream for a biscuit cake with condensed milk

A boiled condensed milk, so, is used as a cream for a cake, but if you cook it according to the following recipe, then a cream for a biscuit cake will come out just perfect.

Compound:

• Low -fat cottage cheese - 225 g
• Condensed fat milk - 75 g
• Butter - 225 g
• Powder - 75 g

Process:

1. Blender in the container, fit the condensed milk, cottage cheese. A homogeneous mass should turn out.
2. Sofue the oil again with a blender. After there, pour the powder. Mix the ingredients at low speed.
3. In the same composition, add a little cottage cheese with condensed milk, whipping with a blender. When everything becomes homogeneous, the cream is ready.

Chocolate cream for a biscuit cake

A cream for a biscuit cake with a taste of chocolate is a pleasant notes of aroma and taste on the festive table. Such a cake will like the sweet tooth, because it is light and has a twist of a bitter taste, which happens only after a pleasant absorption of chocolate.

Products:

Biscuit cheese cream

A stunning cream for a biscuit cake can be prepared with almette cheese. Its name is cheese. The cream is used to decorate the upper cake and to soak the layers. If you want to try something new, then make this dessert.

Compound:

• Almette Cheese - 295 g
• Oil - 95 g
• Powder - 75 g

Process:

1. Place the tumidous butter in the container. Beat it with a blender. It is enough to use the average speed.
2. Now take the powder, add to the vessel, again beat so that the consistency becomes magnificent and acquires white.
3. Add sugar with vanillin aroma there, whipping duration for about 7 minutes.
4. Then you should add to Almette, but do not add it all at once so that parts of the product in the kitchen do not fly.

The cream at first glance will seem soft. However, if it is placed in a cold place, then it will gain density and will keep shape well.

Important: Do not whip this cream for a biscuit for too long, otherwise it will begin to be relaxed. The fault of this is one of the products that are added to the cream, or rather cheese. It is better to choose 82.2 percent oil for this cream.

Sometimes lumps of cheese remain in the cream, the reason for this may be improper storage of the product. It is undesirable to freeze it.

Cream for a biscuit cake

Perhaps sour cream for a biscuit cake can be considered one of the most delicious. Thanks to barely noticeable sourness, the taste becomes more interesting. Yes, and cooking this masterpiece is not so difficult. The main thing to know is that sour cream is better to take quality and fat. A liquid product from a supermarket is not suitable. Perfect sour cream will be combined with a cake.

Products:

Kefir cream for a biscuit cake

Creamy cream for a biscuit cake is also used to decorate the top and for drinks of layers, and kefir is ideal for gluing.

Compound:

• Egg - 1 pc.
• Vanilla sugar - 125 g
• KEF
• Flour - 45 g
• Butter - 225 g
• Kefir - 375 ml.

Process:

1. Beat the egg with sugar in the pan. Without ceasing to work as a mixer, add kefir, flour to the container. Make a homogeneous consistency.
2. Put the mass on the stove, let it languish until it becomes like a fat sour cream. At the same time, do not forget to stir it.
3. After leaving the product to cool. Belender, beat the tumid butter, and then add kefir with products from another container.

Biscuit cream for biscuit cake

A cream for a biscuit cake with yogurt is used to spread cakes. In addition, it tastes very pleasant, not very fat.

Compound:

• Gelatin - 18 g
• Water at room temperature - 95 ml.
• Fat cream - 190 ml.
• Loof yogurt - 475 ml.
• Powder - 95 g

Process:

1. In water temperature water, soak the gelatin powder. Let the gelatin swell.
2. If you use thick yogurt, then enough to thicken the cream and 14 g of gelatin. And for liquid yogurt you can use 19 g.
3. Put gelatin in a water bath on the stove, then cool.
4. Beat the cream with a blender until they become a thick sour cream. Beat the sugar powder with yogurt in another vessel, after a thin stream, pour gelatin.
5. It remains to add whipped cream here and mix them with other products. When prepare a cream mass, put it in the refrigerator, only then use it.

Cream for a biscuit cake made of semolina

A cream for a biscuit cake with a mankuine looks great and is suitable for lubricating cakes.

Ingredients:

• Lemon - 1 pc.
• Milk - 475 ml.
• Semolina - 125 g
• Sugar - 125 g
• Butter - 225 g

Preparation:

1. Lemon must be poured with boiling water. Let it stand, and at this time, pour a semolina into a container with cold milk.
2. Put it on the stove, boil. Do not forget to stir. Cook on low heat.
3. The finished porridge will have to be transferred to another vessel.
4. Next, pick up the lemon from the water, rub the zest.
5. Remove the skin from the lemon, get rid of the white layers, remove the seeds. Blender break the pulp with sugar.

Further, again, mix the semolina with lemon, zest in a pot. Then whisk the melted oil and add the rest of the products to the same consistency, stir until they become homogeneous.

You can also see another article on our website here:

1. How to cook cream for cake from condensed milk, cream and other products;
2. How and how to decorate the cake quickly?
3. How to cook a simple cream for a cake?
4. Cold cream cooking recipes for cake.

Video: Cream for a biscuit cake - 6 recipes