Yogurt cream for cake - 8 delicious cream recipes

Yogurt cream for a cake is somewhat reminiscent of a souffle. Its consistency is insanely tender, and it is not as high in calories as most pastry creams.

Universal Yogurt Cake Cream

A cream prepared according to this recipe is suitable for impregnating absolutely any cake.

And at will, it can be varied even with fruits or berries.

Required Products:

• a small packet of gelatin;
• three tablespoons of powdered sugar;
• a pound of yogurt;
• about 300 grams of very fat cream;
• 50 milliliters of lemon juice.

Cooking process:

1. Put gelatin in a glass and pour it with juice. Leave for a while, so that the contents increase in size.
2. While this process is going on, take pre-chilled cream and whisk them thoroughly. Then pour sugar powder in them.
3. In another container, beat the yogurt quite a bit and mix it with gelatin.
4. Now this mixture is carefully added to the cream, stirring constantly.

Biscuit cake recipe

Yogurt cream for biscuit cake is prepared almost the same as universal. The result is a very tasty and gentle impregnation for cakes.

Required Products:

• a glass of sugar;
• 30 grams of gelatin;
• 60 milliliters of lemon juice;
• half a liter of natural yogurt;
• about 100 milliliters of pure water;
• fat cream - 350 grams.

Cooking process:

1. We take a deep bowl, put the cream in it with half a glass of sugar and begin to whip. Do this until the sugar has completely dissolved.
2. Pour lemon juice into the resulting mass and again take up the mixer. This time you have to beat for a long time, about 20 minutes, so that the mixture turns out very, very magnificent.
3. Heat the amount of water indicated in the recipe to about 30 degrees (no longer needed). Pour the contents of the gelatine bag there and stir until everything is dissolved. Let the composition brew for about three minutes.
4. After the allotted time, the swollen gelatin is poured into the mass with yogurt. The whole mass is whipped again.
5. We take another container and combine the remaining sugar and cream there. Bring the mixture to the desired state using a mixer for about 7 minutes.
6. Now it remains only to mix the contents of both bowls and remove the resulting cream in the cold for at least an hour.

Curd Yogurt Cream

Of course, cake and any baking in general is a fabulous pleasure. But there are at least useful components there. But why not add them with cottage cheese and yogurt cream?

Required Products:

• good cottage cheese of medium fat content - 400 grams;
• 150 grams of sugar;
• about 130 milliliters of pure water;
• 350 milliliters of natural yogurt;
• 30 grams of dry gelatin.

Cooking process:

1. To start, prepare the gelatin. To do this, fill it with water and set aside at least 30 minutes.
2. At this time, you need to grind the cottage cheese through a sieve, mix it with yogurt and repeat the procedure again.
3. Pour sugar into the resulting mass and turn to the mixer for help.
4. The gelatin needs to be slightly melted over a small fire to get a completely homogeneous mixture. After that, it is poured into dairy products.
5. The final step is to let the cream brew in the refrigerator for a little over an hour.

With the addition of condensed milk

For this recipe, it is very important to take only quality products. Condensed milk should be real, high fat, otherwise the result will disappoint you.

Required Products:

• jar of fat cream;
• about 400 grams of condensed milk;
• one lemon;
• 100 grams of powdered sugar;
• 500 grams of natural yogurt.

Cooking process:

1. This cream will take a lot of time. First, you have to combine yogurt with lemon juice and condensed milk, thoroughly beat everything with a mixer at medium speed and remove in the cold for at least 7 hours.
2. After the allotted time, cream is thoroughly whipped in another bowl and powder is poured to them.
3. Both masses must be combined and brought to the desired consistency using a mixer.

Read also:cream cream - recipe

Creamy Yogurt Cream

The best way to prepare this cream is homemade cream, but if you can’t get them, then just take the fattest ones. As a result, you get a mass with an incredibly delicate and airy texture.

Required Products:

• about 300 milliliters of fat cream;
• 100 grams of powdered sugar;
• good, thick yogurt - 300 grams;
• quite a bit of vanillin at will.

Cooking process:

1. We use only cold cream and whip them until peaks appear. Gradually add the powder, while continuing to work as a mixer.
2. That's all. It remains to pour yogurt into this sweet mass, add vanillin here and, turning on the mixer at medium speed, bring the cream to the desired state.

Sour cream option

Another variation of the cream using dairy products. Just keep in mind that sour cream will need high fat content.

Required Products:

• a bag of gelatin;
• a glass of sugar;
• about 400 grams of sour cream (preferably homemade);
• 130 milliliters of water;
• 100 grams of yogurt without additives.

Cooking process:

1. We put the water on the fire and slightly heat (you can do this in the microwave). Pour gelatin into the same container and leave for 10 minutes.
2. We spread sour cream in another bowl (it is necessary that it is very cold) and with a mixer we turn it into an air mass.
3. Without turning off the mixer, carefully pour sugar.
4. The gelatin, which is already swollen, is heated a little, but we do not let it boil, and add to the mixture with sour cream. Pour yogurt there too, but at the same time it is advisable to continue whisking a tasty mass all the time.
5. We send the cream in the cold for an hour, after which you can use it for its intended purpose.

With gelatin

This ingredient allows the cream to keep its shape well. If desired, you can add here any other fillers.

Required Products:

• 20 grams of gelatin and 50 milliliters of water for him;
• two tablespoons of lemon juice;
• 150 grams of powdered sugar;
• 500 grams of cream and yogurt;

Cooking process:

1. Part of the icing sugar is mixed with yogurt, lemon juice and beat thoroughly.
2. In another container, combine the cream with the remaining powdered sugar and turn them into tight peaks.
3. Dissolve gelatin in water so that there are no lumps. Pour this mixture into a bowl with yogurt, and then add it all together to the cream.
4. It remains to remove the cream in the refrigerator for an hour.

With butter

With the use of oil, the cream turns out to be more thick and oily, but from this no less tasty.

Required Products:

• about 300 grams of oil;
• approximately 150 grams of powdered sugar;
• yogurt - 350 grams.

Cooking process:

1. We make a homogeneous mass of powder and oil with a mixer.
2. Continuing to beat the mixture, add yogurt to it.
3. We remove the finished cream for an hour and a half in the cold.