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.

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.