The biscuit is perhaps the simplest and most versatile baking to create a dessert. Cakes and pastries are collected from biscuit cakes, rolls are rolled from thin layers of biscuit dough. Yes, and the usual, whipped up, sponge cake is able to decorate any tea party.
Cream is the most delicious part of any dessert. He soaks the biscuit dough, filling it with extra sweetness and a special taste. A dry biscuit smeared with cream becomes softer and more tender, creamy masses can not only be filled, but also decorated with desserts. Often, cakes prepared according to a special recipe prepare the surface of the cakes before decorating with mastic.
The selection contains the simplest recipes for biscuit creams, using which you can quickly create your own original dessert.
General principles for preparing simple biscuit creams
There are many complex as well as simple options for biscuit cream. Properly selected recipes, this is by no means all. In order for the cream to turn out tasty, lush and uniform, the basic requirements should be observed. All products for cream should be exclusively of the first freshness, and of high quality. Strict adherence to technology and the recommended temperature regime are also mandatory.
• Protein creams. Since the creamy mass is not subjected to heat treatment, it is recommended to thoroughly wash the dirt from the eggshell with warm water, and it is best to do this using soda. It is necessary to break the shell carefully, trying not to damage the film holding the yolk - even its very smallness, once in proteins, will interfere with high-quality whipping.
• Custards. The basis of such a creamy mass should be prepared in an unenameled pan and it is advisable to provide that the container has a double bottom. For stirring, it is recommended to use a wooden spoon with a long handle. Before cooling, the surface of the hot base or cream should be lightly sprinkled with fresh powdered sugar or covered with a film. If this is not done, the surface will become chapped and covered with a dry film (crust).
• Oil creams. Prepared on the basis of butter. It should be with the highest possible percentage of fat content and high quality. Otherwise, when whipping, it may delaminate. Before use, butter must be kept warm for a while to soften.
• Cream creams. Prepared by whipping cream with various additives. The main requirement is the use of high-quality and fatty, 35% cream. When using a product with reduced fat content, the cream will turn out to be liquid.
• Sour cream creams. The principle of preparation is similar to the technology of cream cream. The requirements for the main product are identical - freshness, quality, high fat content. The higher this indicator, the thicker and more stable the cream.
• Curd cream. The percentage of fat is not particularly significant. The main requirements are for the quality and graininess of the cottage cheese. It is advisable to take not a dry, elastic product.
The process of whipping any cream should occur gradually. Initially using a minimum mixer speed. Increase speed should be gradual. If during whipping cream based on cream or fermented milk products, curdling occurs, the mass is laid out on a sieve lined with gauze. They try to beat again only when all the liquid has come off.
In simple creams for biscuits, you can add any flavoring. It can be vanilla, berries, chocolate, cocoa, chopped citrus zest, nuts. For tinting, you can take berry or vegetable juice, factory food colors.
Simple Condensed Biscuit Custard
Ingredients:
• bar of white chocolate - 100 g .;
• a teaspoon of vanilla sugar;
• two tablespoons of plain milk;
• 180 gr. creamy, preferably 72%, butter;
• 300 gr. whole condensed milk.
Cooking method:
1. Break chocolate into pieces, put in a bowl. Add a third of the butter and place in a water bath. Stirring, warm until chocolate is completely dispersed in melted butter.
2. Pour ordinary milk into the oily mass and continue to warm, stirring all the same, for 2 minutes. Remove from the bath, set aside for five minutes to cool.
3. In a separate bowl, until smooth, beat the remaining butter with condensed milk. Add the cooled oil mass, vanilla - mix thoroughly with a mixer.
A simple biscuit cream: a chocolate ganache recipe
Ingredients:
• cream, with a fat content of at least 22% - 400 ml;
• natural, high-quality butter - 50 gr .;
• 450 grams of 96% chocolate.
Cooking method:
1. Break the chocolate bar into small squares, chop them with a knife into smaller pieces and put them in a bowl.
2. On medium heat, warm the cream. Do not boil as soon as the first bubbles rise - signs of boiling - remove the cream from the stove and pour over the chocolate. Leave for two minutes.
3. Watch the temperature of the cream. If they are not hot, chocolate lumps will appear, it is already impossible to get rid of them. Ganache will have to be filtered.
4. To the melted chocolate in the cream, spread the softened butter and mix everything thoroughly with a mixer.
5. Chocolate ganache is ready. It can be used immediately if you want to cover the surface of the cake. To smear the cakes, place the ganache for half an hour in the refrigerator - it will become denser and softer.
A simple cream for biscuit on cream with caramel flavor
Ingredients:
• unrefined sugar - 200 g .;
• 150 gr. frozen home-made cream or butter;
• liquid cream, fat content not lower than 22% - 300 ml;
• vanilla powder.
Cooking method:
1. Sugar is evenly distributed along the bottom of a thick-walled stewpan. We put the container on a small fire. Stirring, warming up, waiting for the crystals to completely melt, then boil a little more, so that the syrup acquires a beautiful brownish tint.
2. In parallel, with minimal heating, warm the cream.
3. Actively stirring the sugar syrup, pour the hot cream into it in a thin stream. Caramel pieces may form, do not stop warming, they dissolve themselves.
4. When the creamy mass begins to thicken, remove the stewpan from the stove, pour the contents into a bowl. Cool slightly, then filter and place for some time in the cold. We get it when the mass becomes similar in consistency to a thick sauce.
5. In a separate bowl, shake the softened butter until shine. Then, without stopping whipping, we introduce a caramel mass into a teaspoon.
6. Such a cream is not only good for spreading biscuit cakes, you can also decorate ready-made desserts with it. The chilled cream holds its shape well and does not flow during prolonged stay in the room.
Simple cream sour cream biscuit cream with butter
Ingredients:
• homemade, not thickened sour cream - 200 gr. (you can take the factory, 30%);
• half a glass of sugar;
• 200 gram pack of high-fat oil.
Cooking method:
1. Put oil in advance from the refrigerator. Warming up to room temperature, cut it into thin cubes and spread to sour cream.
2. While adding sugar gradually, beat the sour cream until smooth. The result should be a non-spreading, lush mass.
3. Before applying to a biscuit, be sure to refrigerate the sour cream in the refrigerator.
A simple cream for biscuit on proteins under the mastic
Ingredients:
• eight proteins;
• a pound of sweet cream butter;
• 400 gr. sugar.
Cooking method:
1. Beat up proteins with a small pinch of salt until fluffy. In the process, gradually introduce sugar to the proteins.
2. Place the resulting air mass in a water bath. Whisking, slightly warm (up to 30 degrees). Then remove from the stove and continue to whisk for another quarter of an hour.
3. Separately, whipping the oil, shift the mass to the proteins. Working as a mixer, we achieve uniformity of protein cream.
4. The cream is well suited for coating the dessert, if it is planned to make out with mastic. Jewelry in contact with such a surface does not melt and do not slide on it.
Simple Chocolate Biscuit Cream: Cocoa Recipe
Ingredients:
• half a liter of milk;
• 90 grams of starch;
• two tablespoons of cocoa powder;
• half a glass of sugar;
• butter, 72%, butter - 30 g .;
• 1 gram of vanilla powder.
Cooking method:
1. Pour 300 ml of milk into a large non-enamelled pan and place on a small fire. Warming up, add cocoa milk, a pinch of fine salt, sugar. Spread the chopped butter and mix well. Bring to a boil, and then continue to cook on less heat for about three minutes. Constantly mix the cream base - it can burn.
2. We breed starch in the remaining cool milk. Intensively stirring the hot mass, pour the starch mixture into a thin stream, bring the thickening cream to a boil and immediately remove from the stove.
3. After allowing to cool slightly, add vanilla to the chocolate cream. Leave to cool completely, covering the surface of the cream mass with a film.
Simple cream miscarpone cream biscuit cream
Ingredients:
• fatty, 33%, cream - 300 ml;
• 250 gr. cheese, Mascarpone;
• five tablespoons of sugar (125 grams).
Cooking method:
1. For a quarter of an hour we move the cream package from the general chamber of the refrigerator to the freezer.
2. After cooling, pour the cream into a clean bowl, add sugar to them and whisk.
3. We carefully monitor the process, try to do without switching to maximum speed. With active whipping, the cream can quickly go into butter.
4. Having received a lush mass, add the mascarpone and, working as a mixer, slowly mix the cheese with a creamy base.
Simple cream for dark cottage cheese sponge cake with cherry flavor
Ingredients:
• non-grained 9% cottage cheese - 300 g .;
• a small lemon;
• half a liter of 22% cream;
• 20 gr. instant (granular) gelatin;
• icing sugar - 125 gr. (5 tbsp. L.);
• cherry juice - 70 ml;
• 300 gr. pitted cherries.
Cooking method:
1. For cream, you can take fresh, frozen or canned cherries in their own juice. Thaw frozen berries in advance in air at room temperature, remove seeds from fresh cherries.
2. Pour gelatin with warm water so that it completely covers it, and leave until the right moment. The granules should swell well.
3. Pour lemon over with boiling water, wipe dry. Using a fine grater, we scrape the zest from citrus, then cut the fruit and squeeze the juice. We filter out the remains of the pulp and remove the seeds that fell into it.
4. Beat the chilled cream until splendid.
5. Grind the cottage cheese using a rare metal sieve. Add the icing sugar and mix thoroughly.
6. Separate three tablespoons of cottage cheese, mix it with gelatin and, shifting back, mix. Put lemon zest, pour cherry juice, freshly squeezed citrus juice and interrupt until smooth with a blender. You can use a mixer.
7. Into the resulting cream base, gently interfere with whipped cream. A third of the prepared cream is set aside, and the remaining creamy mass is mixed with cherries.
8. A cream containing berries, we spread biscuit cakes, and one that without cherries, we coat the sides and top of the dessert.
Tricks for making simple biscuit creams - useful tips
• Whipping cream with a whisk is tiring. Significantly speed up and facilitate the process will help the mixer or blender.
• Do not use aluminum containers for cream preparation. The creamy mass may acquire a characteristic metallic taste and darken. The best dishes for whipping cream mass are glass containers.
• Do not over heat the oil. It should only soften a little, and not melt. If the grease starts to glisten and swims, put it back in the refrigerator to harden a little.
• If you forgot to get the butter out of the refrigerator in advance, rub it on a coarse grater. The fat will quickly soften, and in just five minutes it will be possible to prepare a cream from it.
