Cream of cream turns out to be sweet, delicate and airy. He has many cooking options, and in each case he acquires a different, unique taste. We suggest finding your ideal option in the recipes below.
Material Content:
Cream of cream and powdered sugar
A simple cream cream and powdered sugar can be used not only for the layer of cakes and cake decorating. It can also be served as an independent dessert, used to create cakes, to fill them.
- cream - 500 gr;
- icing sugar - 50 g;
- vanilla sugar - 5 g.
It is advisable to turn vanilla sugar into powder, so it is better suited to create a thick cream consistency. Mix vanilla sugar and powder.
Next, pour cold cream into a deep container and whisk with a mixer, gradually increasing the speed of whipping. When the cream begins to thicken, pour in small portions sugar-vanilla powder. We continue to beat at high speed.
When the cream becomes thick and keeps its shape well, when turning the bowl on its side, do not fall out of it, whipping can be stopped - the cream is ready.
On a note. Cream with a minimum of 30% fat content is whipped well, chilled in a refrigerator and always fresh.
Mascarpone recipe
Cream from mascarpone and cream is quite dense and incredibly delicate:
- 350 gr mascarpone;
- 200 gr fat cream;
- 70 g of powdered sugar.
We put all the products in a bowl and whisk for a long time with a mixer. Depending on the power of the device, it may take 3-10 minutes. The readiness of the cream is determined by its consistency - it should be quite thick, the mixer on the surface of the cream leaves streaks.
On a note. Cream with cream can be whipped either with a mixer or with a whisk.If you try to beat with a blender or combine, the product will quickly beat into oil.
Whipped cream
Cream of whipped cream can be prepared from only two components:
- 500 gr cream;
- 50-70 grams of sugar.
Two products just need to be beat up to a density with a mixer. Undoubtedly, with powder, the structure of the cream will be smoother, more tender. But with simple sugar, dessert will succeed.
On a note. A cream of whipped cream may not retain its shape if a cake or other dessert is prepared for a festive feast in a day. In this case, you can add gelatin.
With the addition of condensed milk
Cream of condensed milk and cream turns out to be very sweet - a real treat for the sweet tooth:
- 500 gr cream;
- 1 jar of condensed milk with sugar.
Cooking cream begins with whipping cream. A few minutes after the start, you can begin to introduce condensed milk in small portions. Since the condensed milk itself is very sweet, you do not need to add sugar.
The readiness of the cream is determined in the same way as in other cases - the consistency should be well thickened.
Cream cheese
Cream cheese cream is very simple to prepare:
- cream - 90-100 gr;
- soft cheese / cottage cheese - 400 gr;
- sugar powder - 60 gr.
All products are placed in one mixing bowl. Beat the cream with a mixer: first, the speed should be the lowest, then gradually increase.
To create an airy, gentle cream, 7-10 minutes of working out the mass with a mixer are enough.
On a note. Many housewives prepare meals using food by eye. To create the perfect cream, we recommend sticking to the proportions of cream and cottage cheese 1:10, that is, the cream in quantity makes up the 10th part of cottage cheese.
Custard with cream
- 500 gr cream;
- 320 gr of milk;
- 80-90 grams of sugar;
- 30 gr drain. oils;
- 30 grams of starch / flour;
- 2 eggs;
- 1 ½ tea l gelatin;
- 60 g of water;
- a pinch of salt;
- 10 grams of vanilla sugar.
First, mix the starch and half the sugar. Next, pour half a glass of milk and eggs, mix everything thoroughly with a whisk so that there are no lumps left. We leave aside for a while, so that dry products are well saturated with liquid components.
Meanwhile, pour the remaining milk into the saucepan, pour the remaining sugar and salt, over a low heat, heat until the contents begin to boil. At this point, remove from heat and pour in small portions into the previously prepared mass, constantly stirring with a whisk.
Pour the workpiece back into the pot and send to the fire. Stirring so that the mass does not burn, boil. The mass should become thick.
After the cream has thoroughly thickened, put the oil in it and, while it melts, mix the cream with a whisk.
Pour water into a separate pan and pour gelatin, stir a little. Leave aside so that the component swells. After that, put it on the stove and heat, stirring, until the gelatin is completely dissolved. After we leave it aside so that the liquid cools slightly.
We proceed to the preparation of cream. They need to be combined in one bowl and whipped with vanilla sugar. The mass should become dense, after which the whipping should be stopped, otherwise it will turn out to be oil.
We shift half the cream into custard, mix gently so as not to disturb the dense cream structure. Then combine with the remaining butter cream. Pour the gelatin and gently mix everything with a spoon.
The cream is ready for use - layers and decoration of cakes, filling cakes.
Tasty recipe:cream ice cream
Cream chocolate cream
- 250 g of dark chocolate;
- stack high fat cream;
- 1 table. l dark rum or brandy (optional).
Warm the cream over low heat, but do not let them boil.
Chop the chocolate as small as possible.Pour the almost hot cream into a bowl with chocolate chips and mix well to dissolve in the cream. If you decide to add rum - it's time to do it. After a few minutes, whisk everything with a whisk and let the mass cool. When the workpiece has cooled, beat it to a lush cream.
Cream gelatin cream for cake
- quarter stack. cold water;
- 1 tea l gelatin;
- 2 stack fat cream;
- 3 table. l Sahara;
- ½ tea l vanilla extract or a bag of vanillin.
We heat the water to an almost hot state and dissolve the gelatin in it. Leave the mass to cool.
In the meantime, do the cream: pour them into a bowl and beat with sugar and vanilla. When the mass becomes thick, stable - the cream is ready. Pour gelatin into a thin stream without stopping whipping. The cream must be used immediately for application to the cake, otherwise it will harden.
Creamy cream layer
- 800 g sour cream at least 22%;
- 300 gr cream;
- 250 g icing sugar.
The first stage is preparatory. It is necessary to weigh sour cream so that excess serum leaves it. To do this, put a few layers of gauze in a wide sieve, standing in a saucepan, put sour cream in it. We send the entire structure to the refrigerator for at least 4 hours. When the whey comes off, the weight of sour cream will decrease by about 150-200 grams - this is not scary, it should be so.
Now there is very little left - just beat the sour cream, cream and powder together. As usual, we begin to beat at low speed, gradually moving to a high pace. About 5 minutes of whipping the cream is enough - the treat gets a homogeneous, rather thick structure.
The cream is great for the layer of various cakes.
Dry cream option
- milk - 250 gr;
- dry cream - 60 gr;
- powder - 40 gr.
All products are placed in one bowl and beat with a mixer until solid peaks appear. As soon as you get a thick cream, immediately use it to lubricate the cakes.
