What cake can be without a thick, uniform and fragrant cream? Right! No! It will turn out dry, ugly, the layer will drain onto the dish. A thick cream will be an excellent filling and decoration of even the most modest cake, but how to cook it?
Thick cream for the cake - general principles of preparation
All creams and fillings for desserts are prepared on the basis of dairy products. It is important to remember that taste and the consistency of the cream will depend on their quality. Therefore, do not take liquid condensed milk or sour cream, nothing good will come of it.
General principles for the preparation of thick creams:
• The easiest way to make the cream for the cake thicker is to use a special thickener. It is sold in stores, used in each case according to the attached instructions.
• All cream products must be oily. Milk at least 3%, butter 65%, better 70%, whipping cream from 33%. It is more difficult with sour cream, and even at 25% it can be thick, and sometimes liquid.
• Sugar and powder are replaced by each other, but you need to navigate not by volume, but by weight, since the density of the products is different.
• Cocoa must be sieved before adding to the cream to get rid of lumps. You can grind with granulated sugar before adding liquid, if the custard.
• Nuts must be fried before laying in the cream, otherwise they will become sour and will not taste good.
It is equally important to observe the temperature regime. Dairy products become liquid in the heat, it is difficult to work with them, they do not whip into foam. Oil, on the contrary, before whipping and adding to the cream, you need to hold at room temperature to soften.
How to make a thick cream for cream and chocolate cake
The cream itself is tasty, but very moody. With the addition of sugar and other additional ingredients, the mass becomes thinner, poorly kept in shape. The best way to make a thick creamy cream cake is to add chocolate.
Ingredients
• 350 ml cream with a fat content of 33%;
• 100 g of chocolate;
• 6 spoons of powder;
• vanilla extract.
Cooking
1. Put a saucepan with water for a water bath. Pour 2-3 into a smaller saucepan, tablespoons of cream and crumbled chocolate. It is better to take dark chocolate with a high cocoa content, at least 60%.
2. The remaining cream is poured into a bowl, whisk until lush foam.
3. Only after that we begin to add powdered sugar. Pour in small portions, interrupt well.
4. Remove melted chocolate from a water bath and cool, it should be warm, but not hot.
5. The mixer is switched to the smallest speed, we begin to slowly add the chocolate cream and stir.
6. Add the vanilla. But you can pour a little cognac or liquor, just one spoon. Done!
7. Put the cream in the refrigerator for 15-20 minutes, then use it to grease the cakes and decorate the cakes and pastries.
How to make cream cake thicker with gelatin
This option is suitable for absolutely any cream prepared on condensed milk, cream, proteins. Custard mass can also be made thicker. Take any gelatin, instant or ordinary, there will not be much difference.
Ingredients
• 800 g of cream;
• 10 g of gelatin;
• 50 ml of water.
Cooking
1. Combine gelatin with water. You can take whole milk, coffee or cocoa, if they match the taste of the cream. Just not everyone likes to use plain water in fillings. Soak gelatin for the time indicated on the package.
2. We put a bowl with dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The cream liquefies from heat.
3. Lower the mixer or a regular whisk into the cream, add the gelatin with a thin stream and beat.
4. Now the cream needs to be refrigerated, but carefully monitored. As soon as it begins to thicken, you need to remove and grease the cake, decorate. If the cream hardens, then it will be more difficult to do.
Thick cream for Charlotte cake
A variant of a rich and thick cream for a cake that is made from protein. You will also need eggs and fatty milk, it is advisable to use 4%.
Ingredients
• 200 ml of milk;
• 360 g of sugar;
• 2 eggs;
• 400 g of good oil.
Cooking
1. Yolks need to be separated, put in a bowl, add granulated sugar. Stir. Squirrels are not useful, you can make meringues or some other dish from them.
2. Pour milk, mix again.
3. Put on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk by consistency, then immediately remove from heat. Cooling down. Can be put in a basin with cold water, it will be faster.
4. Put softened butter in a bowl. Submerge the mixer, beat until fluffy for at least 10 minutes.
5. After this, add a spoonful of brewed milk, whisk on, put another spoonful and so on until the syrup runs out.
How to make a thick cream for sour cream cake
Sour cream recipes often require a greasy, thick product. But it’s hard to find in stores, or the cost is staggering. In fact, there is a very simple way how to make a thick cream for a cake from sour cream 20-25% fat.
Ingredients
• 1 kg of sour cream;
• 150 g of powder;
• fillers: vanilla, cocoa, coffee, liquor.
You will also need gauze or cotton thin cloth.
Cooking
1. Put 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take a thin cloth.
2. Spread the sour cream on the fabric, tie the ends of the gauze to make a nodule. We suspend it, leave it to separate the serum, be sure to substitute the vessel to collect excess fluid.
3. After 3-4 hours, the sour cream will become much thicker, you can leave it all night. You get a mass that resembles cream cheese in consistency.
4. Transfer the weighed sour cream to a bowl, begin to whisk and add the powdered sugar. Sand is better not to use.
5. At the end we put the ingredients for aroma and flavor. They can be any, but appropriate to the dessert.
How to Make Cake Cream Thicker with Cocoa
A wonderful way to make a cream cake thicker if you have nothing but cocoa powder on hand. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of base.
Ingredients
• 600 g of cream;
• 2 tablespoons of cocoa without sugar.
Cooking
1. Put the cream for 30-40 minutes in the freezer, but it should not be seized with ice. The mass should cool well.
2. Pour cocoa into a strainer, sift.
3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream in the refrigerator again. In half an hour it can be used.
Thick cream for condensed milk cake with butter
You can often hear that now condensed milk is not so liquid and does not freeze. But, if everything is done correctly, you can prepare a very tasty and thick cream for cake or pastries.
Ingredients
• 350 g of oil;
• 1 can of condensed milk;
• cocoa or vanilla to taste.
Cooking
1. Leave the oil in a warm room for a couple of hours. It should become soft, with a slight pressure a fossa will appear. We shift in a bowl.
2. Immerse the mixer, turn on the highest speed and beat the butter until it turns white, lush.
3. Open the jar with condensed milk, mix. We pick up with a spoon and add to the oil, but do not stop whipping. As soon as the fat absorbs all the milk, again we collect a spoonful of condensed milk and add.
4. Do it until the milk runs out. If you pour it all at once, then the cream will turn out to be liquid.
5. At the end, add cocoa or vanillin, any ingredients for taste.
Thick custard for cake
Custard for a cake is often liquid if it is improperly prepared. In fact, you can make a very thick, saturated layer for cakes, which will even work for small decorations, borders. Instead of corn starch, wheat flour or corn starch may be used.
Ingredients
• 4 yolks;
• 90 g of sugar;
• 250 ml of milk;
• 120 g of oil;
• vanilla;
• 2 tsp corn starch.
Cooking
1. Place the yolks in a saucepan, add sugar to them and rub the mass thoroughly until smooth. If this is not done, pieces of fried eggs will float in the cream after brewing.
2. Add starch or flour, also grind. If you put cocoa, then it is better to pour it out now and grind, otherwise there will be lumps.
3. Add milk, stir.
4. Put custard on the stove, medium heat. We don’t leave anywhere from the pan constantly stir the mixture, which will thicken from the bottom and along the walls, constantly updating the layer so that it does not burn.
5. Once the cream looks like condensed milk, remove from heat. It is important not to bring the mass to a boil.
6. Now they often make a mistake - add oil to the hot cream. This can be done, but it will not be thick. It is better to cool the brewed milk.
7. Soften the oil. Add to the cooled cream. Ideally, it can be whipped, but there is a small amount that will only be smeared on the walls of the dishes.
8. For aroma, put vanillin, stir again.
Thick Cake Cream - Useful Tips and Tricks
• It is undesirable to add berries and fruits to sour cream; from juice it quickly becomes liquid. The exception is bananas.
• Any cream can be made thicker by adding melted, but not hot chocolate.
• If there is no thickener on hand and the cream is liquid, you can simply add coconut flakes to it. We well absorb a lot of shortbread cookies, but you need to grind it well.
• The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then making a thick and lush mass will be difficult.
