Thick cream for cake - 41 cooking recipes

Thick cake cream holds its shape, does not flow, hardens well and can be used not only as a filling, but also for leveling and decorating the finished product. Moreover, it can be used not only in cake recipes, but also in any other baked goods.

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Homemade cakes Icing for cakes and pastries Cream cheese No bake cake

Whipped Caramel Cream
We really liked this cream, I hope you will like it too.
- 13 hr
- 1 Servings
- 1698 kcal
- 29
Wet meringue cream for decoration
Do you dream of learning how to decorate cakes? Try this cream!
- 20 mins
- 8 Servings
- 53 kcal
- 142
Protein custard Italian meringue
Cake cream and SIMPLE DELICIOUS meringue RECIPE!
- 15 mins
- 8 Servings
- 73 kcal
- 112
Classic Charlotte cream with cognac and vanilla
It is not difficult to prepare from available products.
- 1 hr
- 1 Servings
- 2528 kcal
- 49
Cream cheese and cream for cake
Simple, delicate and light cake cream! How fluffy and how delicious!
- 30 mins
- 8 Servings
- 235 kcal
- 19
Curd cream with gelatin
Tender and divinely delicious, for amazing desserts!
- 25 mins
- 2 Servings
- 1037 kcal
- 70
Homemade cheese for cream cheese made from cream and sour cream
Is cream cheese expensive or not sold? Prepare it at home - easy and simple!
- 2 day
- 8 Servings
- 279 kcal
- 137
Butter cream with condensed milk for cake
From a minimum of ingredients, and what a taste! Amazing!
- 20 mins
- 1 Servings
- 2720 kcal
- 132
Thick cheese cream for cake
Versatile, fluffy, the best, incredibly delicious!
- 20 mins
- 8 Servings
- 295 kcal
- 156
Semolina cream with milk for cake
Thick, delicious, simple, economical, creamy!
- 1 hr
- 8 Servings
- 389 kcal
- 208
Thick cake leveling cream
Delicious, airy, tender. Keeps its shape perfectly.
- 1 hr
- 10 Servings
- 292 kcal
- 273
Thick caramel cream for cake
A fragrant and delicious cream alternative for homemade cakes. Try
- 50 mins
- 10 Servings
- 280 kcal
- 336
Cream for cake made from sour cream and condensed milk
Delicious, delicate, simple and quick cream made from three ingredients.
- 30 mins
- 1 Servings
- 781 kcal
- 266
Cream made from boiled condensed milk and sour cream
Thick, holds its shape well, for cakes and other desserts!
- 40 mins
- 8 Servings
- 236 kcal
- 109
Yogurt cream for sponge cake
Tender, tasty, airy, perfect for a festive dessert!
- 30 mins
- 8 Servings
- 161 kcal
- 126
Cream for waffle cakes with condensed milk
Perfect for any cake!
- 40 mins
- 8 Servings
- 607 kcal
- 117
Cupcake cream on top
Delicious, simple and quick for decorating baked goods!
- 15 mins
- 10 Servings
- 253 kcal
- 121
Mascarpone cheese cream for cake
Dense, sweet, tender and tasty, holds its shape well.
- 7 mins
- 8 Servings
- 228 kcal
- 155
Cream for waffle cake
Light and tender, try making it at home!
- 30 mins
- 8 Servings
- 105 kcal
- 117
Protein butter cream for cakes and pastries
For the perfect decoration for any dessert. Sweet tooths will appreciate it!
- 30 mins
- 12 Servings
- 205 kcal
- 160
Curd cream for cake with powdered sugar
Tender and tasty, simple and quick, for any biscuit!
- 10 mins
- 8 Servings
- 319 kcal
- 106
Cream filling for decorating baked goods and cakes
SUPER filling and decoration for many desserts!
- 25 mins
- 4 Servings
- 799 kcal
- 59
Thick cream for cake made from condensed milk
Very tasty and easy to prepare cream, ideal with sponge cake!
- 1 hr 20 mins
- 10 Servings
- 544 kcal
- 210
Custard for waffle rolls
The most delicious, melts in your mouth, from ordinary products!
- 40 mins
- 12 Servings
- 204 kcal
- 326

Thick cream for cake

There are many recipes for thick cream for cake, differing from each other not only in the method of preparation, but also in composition. The most popular among them have been used in our country for decades, in the Soviet confectionery business. These are oil and protein creams.

Both consist of a minimum of products, harden well, and hold their shape well, which makes them an ideal product for all kinds of decorations. The butter contains sugar and butter, which is whipped until fluffy and until the sugar is completely dissolved. The protein composition contains egg whites and sugar, which are also whipped until fluffy, until a thick, strong white foam. Both creams can be tinted with food coloring, filled into pastry bags and then drawn into patterns on the surface of the cake.

In modern realities, as well as with the arrival of foreign-made goods on Russian markets, the list of thick cake creams has been replenished with new items. In particular, these are cream cheese and charlotte cream. The first is prepared on the basis of soft cream cheese, the second - on egg yolks, butter and milk using the custard method. Cream cheese is ideal for forming ornate patterns, for covering cupcakes, and also for leveling the surface of the cake. Although you can level the cakes with any thick cream of your choice.

Next on the list are butter cream (with heavy cream), sour cream, butter with condensed milk, chocolate (this is made in different ways, but cocoa powder or liquid chocolate is added to it).

In last place is custard (regular) cream. And it is on the last one because, although it is thick in consistency, it is difficult to make cream flowers or any other interesting things from it that would harden well. Only a professional can do this; beginners are advised to opt for a thick cake cream recipe from the top lines of the list: butter, protein, cream cheese. Cream-based cream is also not very good for practicing low pastry skills, because in some cases it tends to separate or melt.

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