The most delicious cream is handmade. But for the preparation of most creams, skill and time are needed, which modern ladies often lack. There is an exit. It's a cream cake. It consists of simple and affordable components, and making it easier than ever. We offer a selection of the most popular recipes among hostesses.

But before we start, let's acquaint you with the secrets of cream cake cream so that no trifle overshadows the cooking process.

Butter cream secrets

1. It is important to know that there are vegetable creams, which include vegetable fats, and there is also a natural version of the product. Regarding the first case, it will be much easier to beat them, although you can lose in utility.

2. In order to qualitatively knock down the cream, they must be cold, for this it is better to put them in the refrigerator for a day. It is also worth placing a bowl with a mixer whisk in the cold, you can freezer, for 20 minutes.

3. It is necessary to start whipping at a minimum speed, and then gradually increase it.

4. Use a mixer to get a whipped product. Let's explain - food processors or powerful blenders can make butter from cream.

5. For the cream, granulated sugar is mainly not used, it is more correct to beat with powder or sugar syrup.

6. The cream should be prepared immediately before use. The fact is that cream tends to release additional moisture, which means that during storage it can be lost as a finished product.

7. Utensils and devices that are used for whipping must be dry and clean, as the slightest bit of moisture will interfere with making a quality cream.

Classic Cream Cream

It is based on the use of natural ingredients. In this case, we will make a cake cream from 33 percent cream, although a 35 and 38 percent product will also work.

Take:
cream (at least 33% fat) - 500 ml;
powdered sugar - 70 g;
vanilla sugar - 10 g (for an amateur).

First, pour the cream into a container for fluffing, turn on the mixer to a minimum, beat for a minute or two.

Then adding powder, continue the process, gradually adding speed. Add vanilla as well, if desired. When all the sugar has been added, turn on the device to maximum and beat until soft “peaks” appear. As soon as you see that the mass holds its shape, stop, because another minute and your cream will become butter.

If you don't know how to make whipped cream to decorate a cake, then this recipe is perfect. Moreover, you can get bright shades of cream, for this, at the stage of adding vanilla sugar, you can enter the selected one by 1 drop. food coloring. No need to hastily add 3-5 drops at once, this can spoil the color and make it too saturated.

Squeeze butter cream on the cake, you can use a bag or a syringe. Also good option will use finished products from the cream, for this you need to put the creamy mass into molds and let it harden in the cold.

Chocolate

It is based on the use of chocolate, and in order not to get a too fatty finished product, this recipe for a 20% cream cake cream.

Prepare:
2 cups cream (20%);
1/3 cup powdered sugar;
50 g of chocolate;
1 tsp gelatin.

Throw gelatin leaves on a sieve, after washing them in water. When all the liquid has drained, pour in a third of the cream, mix. Leave for 2 hours so that the gelatin swells in the best way. Next, heat the container with the mass until dissolved by steam bath, cool down.

In the meantime, melt the chocolate, pour into the gelatin. You can also use cocoa, for this you need to put it in hot cream and dissolve it in them. In the case of cocoa, it needs 40 g.

Whip the remaining unused cream with powdered sugar. Next, without turning off the whipping device, for example, a mixer, add chocolate, and then gradually pour in the gelatin composition. Beat until a stable foam is formed.

sour cream

For this recipe, you need the most delicious and healthy dairy products. Proper mixing of them will allow you to get a delicate creamy substance, which is great for layering any cake layers.

Prepare:
milk - 200 ml;
potato starch- 4 g;
cream (minimum 30%) - 250 ml;
sour cream - 120 ml;
powdered sugar - 70 g;
vanillin - 1 sachet.

Heat half of the milk slightly, add starch, cook jelly, heating over medium heat. Be sure to stir so that the composition does not burn.

Bring the second half of the milk to a boil, add the jelly, mix well and let it cool.

Take care of the rest of the products. Whip the cream with a mixer until you see airy peaks. Without stopping, add sour cream, preferably in small portions, then powdered sugar and vanillin. After combining with milk jelly, you need to mix for about 3 more minutes. Now the cream is ready.

By the way, great alternative yogurt can become sour cream, but it is better that it be natural, ideally homemade.

Curd

Prepare:
cottage cheese - 500 g;
powdered sugar - 100 g;
cream (the fattest, homemade) - 250 ml;
gelatin - 10 g;
water - 50 ml;
orange zest - 1 tsp;
vanillin - 2 g.

Separately, whip the homemade cream to get a thick mass and refrigerate.

Take care of gelatin, pour warm water, leave for 10 minutes.

While the gelatin is infused, grind the cottage cheese through a sieve and beat lightly with a blender at medium speed. Pour the powder here and mix with a spoon. Also add vanilla and fruit zest. Shake vigorously.

Pour gelatin into the resulting composition and already with a mixer, turning on the highest speed, fluff.

Time for the cream, they need to be transferred to the resulting consistency and carefully mixed (with a spoon). Do not do this for too long, a few manipulations are enough. Now put the cream in the refrigerator to allow it to fully absorb the orange flavor.

From dried cream

Products:
5 st. l. dry cream;
200 ml of milk;
120 ml of water;
100 g of powdered sugar.

Pour dry cream with water, stir, you should get 150 g of the mixture. Now add milk here and mix well. Refrigerate for 30 minutes, and 2 minutes before you whip the future cream, remove the cream from the freezer.

With a mixer, beat the resulting consistency at low speed, pour in the powder and increase the speed. As soon as you see that the mass has begun to thicken, reduce the speed again until lush "slides" form. Remove the cream in a cold place for 30 minutes and you can use it as directed.

With butter

Cream containing cream and butter- this is a stable mass that does not sag even under heavy layers of biscuit cakes.

Prepare:
1 st. cream;
4 tbsp. l. butter;
0.5 tsp vanilla extract;
1 st. l. Sahara.

Warm up ¼ of a glass of cream slightly, add butter, preferably soft, melt. Make sure that the temperature of the cream does not exceed 35 degrees. Cool down to 20 degrees.

Beat the rest of the cream with a mixer with sugar, slowly add the butter mixture and beat until you see the state of hard peaks.

with ricotta

Great option delicious cream for those sweet lovers who try to keep their figure. Due to the low calorie content of the products, 100 g of the finished cream product contains 214 kcal.

Required:
ricotta - 500 g;
powdered sugar - 150 g;
cinnamon powder - 1 tsp;
cream - 50 ml.

First, warm the cheese and cream to a temperature of 20 degrees. To do this, simply remove the food from the refrigerator an hour before cooking.

Using a blender, beat the powder and cream, after the first is completely dissolved, add the remaining ingredients and mix until the mass is uniform and fluffy. You can lubricate cakes with cream, decorate pastries, but it is advisable to put the dish in the refrigerator for several hours in order to allow the cream to soak.

With condensed milk

An ideal option for a sweet tooth is a thick cream of cream and condensed milk for sponge cake. It is worth remembering that the cream must be as fat as possible, the dietary option simply will not whip.

Take:
half a liter of cream;
200 ml of condensed milk;
powdered sugar (as needed)

Pre-cool the dairy products, then beat with a mixer at low speed until you see bubbles. Then turn on the maximum and continue whipping for another 10 minutes. During this period, the cream will thicken before your eyes.

As for the powder, it may not be useful, since condensed milk is already sweet. And if you still decide to use the component, then pour it immediately with milk. As soon as you "grow mountains" from the cream, turn off the device.

If you add boiled cream to whipped cream, then gentle cream with caramel flavor is perfect for.

With mascarpone

And now we will tell you how to make a cream of mascarpone cheese and cream for. Delicate and refined taste!

Prepare:
fat cream - 250 ml;
mascarpone - 300 g;
powdered sugar - 120 g;
vanilla sugar - 1 pinch.

Separate half of the powder, add cheese to it and knead with a spatula.

Add the rest of the powder to the cream, whisk with a whisk until the mass becomes fluffy.

Now combine 2 consistencies and already, using a mixer, gradually increasing the speed, beat well. Ready!

As you can see, it is not so difficult to prepare cream from cream for a cake, the main thing in this matter is the quality of the products and sufficient whipping. By the way, you can add other ingredients to the ingredients proposed in the recipes, for example, liquor, cocoa, zest, but this should be done at the 1st stage of preparation. The most delicious food for you!

Cream is milk product, obtained by separation, they contain many vitamins and a large amount of lecithin. Lecithin is very important for the normalization of cholesterol metabolism, which, in turn, prevents the development of atherosclerosis. Dairy cream often replaces dry cream: their main difference is that they are a dry analogue and are made from vegetable fats and not from full fat cow's milk.

Composition and calories

The composition and nutritional value of dry cream is determined depending on the method of their production. As a rule, they are made on a natural plant basis. Oil, which contains vegetable fats, is diluted with water, and various flavorings are added to this mixture. The product often contains palm kernel, coconut and palm oils. The addition of special milk proteins to it gives the dry cream flavor and creamy color.

Dry cream is divided into two types according to its composition:

• with sugar;
• without sugar (contain 2.5% more protein; 100 grams of whole fresh milk is comparable to 35 grams of dried cream with a decrease in fat by 21 grams).

It is very important that the calorie content of dry cream is lower than natural (especially for those who count calories daily).

In 100 gr. the vegetable product has only 75 kcal, while in the milk analogue this figure reaches 283 kcal.

Useful properties, benefits and harm

the advantages of the product are obvious - long shelf life and low cost of the product

Useful properties and benefits of the product:

1. Low calorie.
2. Long shelf life.
3. Low fat content.
4. Absence of cholesterol.
5. It is very convenient that dry vegetable cream is mixed with any additives, while not curtailing or losing volume.
6. They contain absolutely all the components necessary to maintain the tone of the human body.
7. It is a source of calcium and phosphorus, proteins and vitamins.
8. Any drink with the addition of dry cream gives vivacity, energy and strength for a fruitful working day.
9. The presence of a plant extract in the composition allows the use of powdered cream and people who cannot include regular milk and more fatty dairy products in their diet for various reasons.

Powdered cream is the result of drying milk. The powder is obtained through the use of special installations. The packaging contains information on how to properly breed them. The method depends on how the product is to be used, so questions often remain even after reading the instructions.

About the product

Their undoubted advantage is a long shelf life. It is more than natural cream. At the same time, they are not inferior in quality.

On sale, you can rarely find dry cream of the first grade, which is made from natural milk. Their disadvantage is high cost and short shelf life. On the shelves of shops are more often cream of the second grade. Their difference is that they contain palm and coconut oil. Their cost is lower than a natural product, and the shelf life is longer.

The white powder has a taste comparable to pasteurized cream, and the difference can be felt. The product dissolves easily in liquid and does not form lumps.

The product should be purchased only in sealed packaging. It is worth refusing to buy powder by weight, as when in contact with oxygen, fats begin to oxidize, and the product will quickly deteriorate. If the opened package is not used up immediately, the remains must be poured into a glass jar and tightly closed with a lid. You can store poured cream for two weeks.

Composition of the product

Cream in the form of a powder contains many useful microelements and minerals. They contain zinc, calcium, copper, potassium, iron and phosphorus. In addition, dry cream is rich in vitamins of group B, A, E, PP. There is no cholesterol in the powder with herbal ingredients, therefore it is safe for the heart and blood vessels.

Product usefulness

Powdered cream made from natural milk is high in calories. A product with herbal ingredients has less energy value. The usefulness of dry cream is due to their composition. They strengthen bones, have a beneficial effect on the intestines, normalize hormonal levels and the functioning of the vascular system, and improve memory.

Dry product with palm and coconut oil It has a positive effect on the liver, improves the excretion of bile and prevents the development of gallbladder diseases. In addition, it helps to strengthen the immune system and slows down the aging process.

Contraindications

Before preparing dry cream, you need to see how safe it is for a particular person. In the presence of lactose intolerance or other allergies to the components, they should be discarded. Due to the high calorie content, they should not be consumed by people with obesity, diabetes. This is not a low-calorie product, so when compiling a diet menu, they should not be included in the diet.

Food additives, which are part of second-grade cream, make the product unrecommended for consumption by pregnant women and children with kidney problems.

Thus, despite the large number useful properties, the product should not be abused.

How to dilute regular cream

The powder is not a universal product, so you need to know how they will be used before buying. For example, if you need cream for coffee and tea, you need to buy regular cream. The method of breeding them depends on the fat content. The most common mixture in which there is about 42% fat. For getting liquid cream you need to pour the powder with warm or hot water. Three times more water is needed than powder.

Cream in cooking

Their main area of ​​application is baking and preparation of cakes, ice cream, cakes, desserts. Often used for sauces and gravies.

Powdered whipping cream usually contains herbal ingredients, due to which they have a sweet taste. First you need to dilute them in cold water or milk, then beat with a mixer. Since such a product should turn out to be thick, much less liquid is used than a dry ingredient. To obtain the ideal product, it is necessary to add three times less liquid to a portion of the powder, then gently mix everything. Pour in the same amount of water (milk). Before whipping the dry cream, they need to be cooled well, so the mixture is removed in the refrigerator. The next day, diluted cream should be whipped with a mixer (whisk). This will take about 5 minutes. The whipped cream is then ready to use. They will be a great addition to fruit salad or suitable for decorating baked goods.

Many housewives use the product to make a biscuit cake. First you need to prepare a cream from powdered cream using gelatin. The contents of one package of gelatin must be poured out and stirred in half a glass of milk. As soon as it swells, the mass must be heated, but not boiled. Dry cream for the cake is churned with a glass of milk, then a warm gelatinous mass is gently poured into them.

You can use ready-made biscuit cakes or bake them yourself. The cake will turn out very tasty if you use chocolate. Of the ingredients you will need: 2 eggs, half a glass of flour and sugar, 50 g of chocolate (it is preferable to use dark or bitter) and 50 ml of cream. First you need to dilute the cream and bring it to a boil. Then chocolate is added, which should melt. The mass must be well mixed. Then it must cool down.

Separately, you need to beat the eggs with sugar. Whisking constantly, gently fold in the cream and chocolate mixture. After that, flour intervenes. Ready dough poured into a mold and placed in the oven. The baking temperature is 220 degrees. Readiness can be determined by the characteristic crust. A multi-level cake involves the manufacture of several layers. Or you can cut one in half if the cake doesn't need to be big. They are smeared with cream, and on top the cake is decorated with berries and chocolate. Biscuit cakes must be completely cool beforehand.

This product is in demand due to its lower cost and ease of use. But before diluting dry cream, it is worth considering whether it is better to use natural ones, as they are tastier and healthier.

Powdered cream- a fine powder, which is made by drying high-quality cream. To do this, use a special drying-spray installation.

There are 2 types of dry cream:

1. First grade. Whole cow's milk is used for production.
2. Second grade. For the manufacture of vegetable fats are used, for example, coconut or Palm oil. They are used in the confectionery industry, as well as for the manufacture of sauces, semi-finished products and creams.

In addition, there is a classification depending on the sugar content.

Selection and storage

To choose high-quality dry cream, first of all, pay attention to the composition, it should not contain vegetable additives, dyes, starch and preservatives. Also look at the pack, it should not be open. The shelf life of natural dry cream is only 2 weeks.

Beneficial features

The benefits of dry cream are due to the rich composition of minerals and vitamins. There is lecithin in this product, which takes an active part in the normalization of cholesterol metabolism, which in turn reduces the risk of atherosclerosis. When drinking a drink based on dry cream, a person receives the necessary boost of energy, which in turn gives strength to daytime accomplishments.

High-quality dry cream contains choline, which normalizes blood cholesterol levels and improves the protective functions of cell membranes. Due to the presence of chlorine, this product relieves swelling and helps to remove toxins from the body. In large quantities, natural dry cream contains potassium, which has a beneficial effect on the activity of the cardiovascular system and reduces the risk of heart attacks and strokes. There is phosphorus and calcium in this product, which strengthen bones and teeth. Included in dry cream and sodium, which prevents dehydration.

Use in cooking

Powdered cream is used in recipes for numerous dishes. This product is included in the composition of various pastries, for example, bread, cakes, etc. Recently, very often they are added to hot drinks, such as coffee. Powdered cream is an excellent base for cream.

How to dilute and whip dry cream?

You need to dilute dry cream with hot water, so for 100 g of powder you need to take 300 g of water. In hot drinks, they are immediately put into a cup to taste.

For whipping, you need to use only natural dry cream. In addition, you need to take very cold milk. Combine milk and cream powder in equal proportions, and start whipping them, best with a mixer. It is very important that whipping should be started at a minimum speed and only gradually increased, and then, closer to the end of the process, the speed should again be gradually reduced.

Harm of dry cream and contraindications

Dry cream can harm people with individual intolerance to the product. In addition, cream of plant origin can harm the body, as they provoke the development of cancer. It is also worth considering the high calorie content of dry cream, which means that they not recommended for obesity, as well as for people who are watching their figure.

Butter cream is a wonderful treat included in cakes and other desserts. And in order for it to be airy, it is necessary to cook it correctly. It is also important to choose the right cream, because the result depends on it. To create a wonderful delicacy, you need a quality product.

The stores offer a large selection of cream, but not all are suitable for making cream. When buying, you must be guided by the following principles:

• The lowest fat content of the product - 30%. If this indicator is lower, then the cream will whip, but the cream will not retain its shape. A highly fatty product also does not need to be purchased, as it will quickly become oil. A very popular product with a fat content of 33%;
• To prepare the cream, you need natural cream. In order not to make a mistake with the choice, you should carefully read the composition. The product must be free of additives: thickeners, flavors;
• Expiry date is very important. It is advisable to purchase fresh cream, otherwise they will not allow you to create a quality cream;
• You need to study the storage conditions. Cream should be in the refrigerator, not in the freezer;
• Thickness doesn't matter, but heavy cream whips faster than thin cream.

The product is produced by many manufacturers. Which one to buy, each hostess decides for herself. You can choose the right one only on the basis of personal experience.

If you love not only baking cakes, but also making jam, then you will be interested in this recipe: http://bigpovar.com/konservaciya/varene/339-varene-iz-alychi-bez-kostochek.html. Thanks to him, you can easily and quickly prepare delicious jam from cherry plum.

How to beat properly

The product is liquid and dry, so the production of the cream is different. To do everything right, you need to familiarize yourself with the features of the preparation of each type.

Liquid

Liquid cream should be poured into a cup from a combine or blender. It is necessary to mix the mass thoroughly so that it becomes uniform. If you need a lot of cream, then you should not beat the whole product at once. The whisk should be completely in the mass, which allows you to make it homogeneous. You need to turn on the device at the minimum speed, gradually moving to medium.

How much time is needed? The duration of the whipping process is affected by fat content, whisk configuration, cream density. Approximately the whole procedure takes 4-5 minutes, although a thick product is whipped faster. Readiness is determined by the presence of dense peaks. If the whisk leaves obvious traces, then you can finish the job. It is necessary to control the consistency of the mass so as not to get oil.

When ready, do not immediately turn off the device. You need to gradually reduce the speed, otherwise you will not get cream. This completes the preparation.

The video shows how to make buttercream from cream, powdered sugar and vanilla sugar:

Dry

To create cream from dried cream, there are also cooking rules. Product in the amount of 5 tbsp. l. you need to add to the glass, and then pour in the water. Everything must be thoroughly mixed. Milk (1 cup) is added to 150 g of the mixture, and the components are mixed in homogeneous mass. The finished mixture should be put in the refrigerator. Put it in the freezer 2 minutes before whipping.

To prepare the cream, you can use a whisk or a mixer. First, the speed is set low, and gradually it increases. It decreases after thickening. The product must be refrigerated. Ready-made cream is perfect for creating cakes, pastries, desserts.