The best biscuit cream: different recipes

The best biscuit cream: different recipes

Delicious cream will be an excellent impregnation for an airy sponge cake. Custard, butter, creamy or some other – you can choose any one to suit your taste.

Butter cream with condensed milk

  • Butter – 200 g
  • Condensed milk – 8 tbsp. l.

Remove the butter from the refrigerator about half an hour before cooking so that it is softened.

Beat it until a fluffy, elastic white mass is obtained (about 3-4 minutes).

Then, without stopping whisking, pour condensed milk into the butter in small portions.

Beat the cream for 10-15 minutes until a fluffy, homogeneous mass is obtained. If the condensed milk is candied, it must first be boiled and cooled to room temperature.

Protein-butter cream for sponge cake

  • Egg whites – 3 pcs.
  • Sugar – 240 g
  • Water – 60 ml
  • Citric acid – 1 g
  • Butter – 200 g
  • Food coloring (optional) – 1 g

The first step is to take the butter out of the refrigerator so that it warms up to room temperature.

Pour sugar into a ladle and add a little water. Put it on the fire and bring to a boil.

Beat the egg whites separately. Start beating them at full mixer power.

When the syrup boils over the fire, add a pinch of citric acid to it. Boil the syrup until it reaches a temperature of 120°C.

Beat the whites to stable peaks. Without stopping whipping, add sugar syrup in a thin stream. Continue whisking for a few minutes until the cream cools.

Then, whisking constantly, add soft butter into the cream in very small portions. Beat the cream for a couple more minutes.

At this stage, if desired, you can give the cream any color by adding food coloring and use it to decorate any cake.

Biscuit cream with mascarpone cheese

  • Mascarpone – 250 g
  • Butter – 80 g
  • Powdered sugar – 50 g
  • Vanilla sugar – 1 tsp.

Pour powdered sugar into a bowl. Add vanilla sugar and soft butter.

Using a mixer at low speed, mix the powder and oil. Then beat the butter at maximum speed until fluffy, about 1-2 minutes.

Add the cold mascarpone cheese and mix the cream again on low speed. Next, beat it at maximum speed for about 3 minutes. The cream is ready.

Chocolate cream for sponge cake

Black chocolate – 200 g

Butter – 80 g

Sour cream – 200 g

Sol – 1/4 h. l.

Powdered sugar (optional) – 1-1.5 tbsp. l. 

Melt the butter in a water bath. To do this, pour water into a saucepan, place a saucepan with chocolate and butter on top so that the bottom of the saucepan does not touch the water. Place the pan on the fire.

Pour sour cream into a deep bowl. Add salt and powdered sugar to taste (you don’t have to add sugar at all).

Add the chocolate-butter mixture to the sour cream. Beat with a mixer at low speed until smooth.

Finally, stir the cream with a silicone spatula or spoon, as there may be remnants of powdered sugar or sour cream at the bottom.

The chocolate cream turns out thick and glossy, it is good not only for greasing cake layers, but also for making decorations using a pastry bag and nozzles.

Custard for sponge cake

  • Milk – 1.5 tbsp.
  • Granulated sugar – 0.5 tbsp.
  • Flour – 1/4 tbsp.
  • Salt – 1 pinch
  • Yolk – 4 pcs.
  • Vanilla extract – 1 tsp.

Place flour, granulated sugar and salt in a bowl and mix. Add egg yolks. Mix everything with a whisk until crumbs form.

Heat the milk in a separate saucepan (do not bring to a boil, but only until small bubbles form along the walls).

Pour a little hot milk into the flour-egg mixture and mix vigorously with a whisk. Pour in the milk in a thin stream and stir continuously with a whisk.

Place the saucepan on the fire and cook the cream until a thick mass forms. Pour vanilla into the saucepan and stir with a whisk.

Strain the cream through a fine strainer so that no clots remain. Cover the cream with cling film, pressing it to the surface of the cream, cool, and then put it in the refrigerator. Use the finished cream chilled.