Belching 

Homemade cream for cake made from milk. Cream for a cake made from milk is a simple recipe. Custard for biscuits

This is a special decorative dessert designed to decorate confectionery products of varying complexity. The usual milk cream for the cake is prepared according to many recipe options that differ in the ingredients used, the consistency obtained, and the sweetness of the finished product. Often, during preparation, components are added that change the color of the cream, giving it the smell of apple, lemon, honey, etc.

How to make milk cream

The recipe of this confectionery product is very variable, the possibility of replacing most products. The traditional custard for a milk cake is prepared from strictly defined following components:

  • whole milk;
  • vanillin or vanilla sugar;
  • granulated sugar;
  • flour;
  • egg yolk.

Milk Cream Cake Recipe

In the manufacture of confectionery, the cream can serve as both a filling and a decoration. To deliciously prepare a cream for a biscuit cake from milk, confectioners use only high-quality butter, fresh chicken eggs and whole milk, which are mixed and beaten in a mixer until smooth without lumps. If custard is to be made, the sugar is often made into a thick syrup, which is slowly poured in a thin stream over the rest of the ingredients so that it does not have time to heat the eggs and cause them to curdle.

Classic Custard

  • Time: 80-90 minutes.
  • Servings: 12 persons.
  • Calorie content: 340 kcal / 100 g.
  • Cuisine: Russian.
  • Difficulty: easy.

Custard with milk is great for baking delicious cakes, filling wafer rolls. If you want to get a thicker product, at the final stage of cooking, leave the mass to boil for an additional 5-10 minutes, reducing the power of the stove to a minimumso that nothing burns. The resulting cream has the consistency of very thick sour cream, keeps its shape well, solidifies tightly, which allows you to create beautiful patterns, flowers, curls of various shapes and sizes from it.

Ingredients:

  • milk - 50 ml;
  • refined sugar - 250;
  • chicken eggs - 4 pcs;
  • wheat flour - 50 g;
  • ground vanilla - 1 tsp

Cooking method:

  1. Heat milk over low heat until boiling.
  2. Break the eggs, separate the yolks, beat them with sugar.
  3. Add flour, vanilla, beat again.
  4. Combine all components, mix thoroughly, boil over low heat.
  5. Cool the resulting lush tender mass, cover with a lid, store in the refrigerator.

Custard without eggs

  • Time: 80-90 minutes.
  • Number of servings: 25 persons.
  • Calorie content: 305 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

A thick confectionery cream made from milk and butter without the addition of chicken eggs has a good viscosity, keeps its shape better than the standard version. To prepare such a product, use only high-quality butter with a fat content of more than 78%. Being frozen, the confectionery product can be stored for up to six months without losing its original taste. Its increased density helps when decorating cakes, because. buttercream figurines hold their shape best.

Ingredients:

  • whole milk, 3.2% - 500 ml;
  • granulated sugar - 450 g;
  • wheat flour - 7-8 tbsp. l;
  • butter - 1 pack;
  • vanillin - 1 tsp

Cooking method:

  1. Heat the oil in a water bath until soft.
  2. Divide the milk into two parts, boil. Dissolve sugar in one half, dilute flour in the other.
  3. Stir the softened butter into the milk-flour mixture, beat until there are no lumps left.
  4. Mix all the ingredients, boil over low heat until the mass thickens.
  5. Cool the finished product, put it under cling film or an airtight lid.

Custard without oil

  • Time: 40-50 minutes.
  • Servings: 16 persons.
  • Calorie content: 287 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: European.
  • Difficulty: easy.

Cream for a cake made from milk and flour with the addition of eggs turns out to be thicker and more viscous if starch powder is added to it. Such a confection is excellent for spreading the inside of cakes and stuffing hollow cakes due to the consistency similar to thick honey. Before brewing the cream, make sure that you mix the eggs thoroughly, otherwise when the boil is increased, they will curl up and turn into tight lumps.

Ingredients:

  • whole milk, 3.2% - 600 ml;
  • chicken egg - 3 pcs;
  • granulated sugar - 8 tbsp. l;
  • wheat flour - 1 tbsp. l;
  • potato starch - 2 tbsp. l.

Cooking method:

  1. Let the milk heat up over low heat.
  2. Break the eggs, mix them with potato starch, sugar and flour until a homogeneous consistency, the complete disappearance of lumps.
  3. Combine the ingredients, cook over medium heat, 5-10 minutes until thickened.
  4. Cool the finished product, cover with cling film, airtight lid.

From raw condensed milk and butter

  • Time: 15-20 minutes.
  • Servings: 10 persons.
  • Calorie content: 470 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: international.
  • Difficulty: easy.

This rich cake cream made from condensed milk and butter will be an excellent way to decorate any confectionery product due to its well-kept shape when chilled. For the same reason, you need to be very careful when spreading the cakes: during the process, the biscuits can be accidentally damaged by trying to spread a thick cream on them.

Ingredients:

  • condensed milk - 200 ml;
  • butter - 1 pack;
  • coffee liqueur - 5 tbsp. l.

Cooking method:

  1. Cut the butter into large pieces, soften in a water bath.
  2. Add condensed milk, liquor to the oil, stir.
  3. Beat the cream until smooth, refrigerate.

From caramelized condensed milk

  • Time: 15-140 minutes.
  • Servings: 10 persons.
  • Calorie content: 492 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

This cake decoration favorably stands out with a very dense consistency when cooled. The mass can be given any shape using a special knife, spatula and a pastry syringe with a curly nozzle. It is often used for filling wafer rolls, stuffing basket cakes, spreading dense cake layers like “honey cake”.

Ingredients:

  • boiled condensed milk - 1 can;
  • butter - 1 pack.

Cooking method:

  1. When using raw condensed milk, boil the jar over low heat for 1.5-2 hours, then cool.
  2. Mix caramelized condensed milk with butter.
  3. Beat the cream until smooth.

With milk and gelatin

  • Time: 60 minutes.
  • Number of servings: 15 persons.
  • Calorie content: 330 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: European.
  • Difficulty: easy.

This cream, which is essentially a soufflé, is known as "bird's milk" and is used to make the cake of the same name. Remember that after the introduction of gelatin, the mass will slowly solidify until it turns into a soufflé. Combine the cream with gelatin 20-30 minutes before use when assembling the cake: the frozen mass cannot be softened again.

Ingredients:

  • whole milk - 1 cup;
  • butter - 1 pack;
  • wheat flour - 2 tbsp. l;
  • sugar - 200 g;
  • food gelatin - 40 g;
  • vanillin - 1 tsp;
  • water - 150 ml.

Cooking method:

  1. Boil water, soak gelatin.
  2. Put the milk to boil over low heat.
  3. Soften the butter in a water bath, mix with sugar, flour, vanilla.
  4. Mix all the components of the cream, except for gelatin.
  5. Brew the cream until thickened.
  6. Cool the mass to 20-23 degrees.
  7. Dissolve gelatin in water, combine with chilled custard 20-30 minutes before use when making a cake.

On milk and semolina

  • Time: 50-60 minutes.
  • Servings: 12 persons.
  • Calorie content: 280 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

The product hardens quickly, so it should be kneaded shortly before assembling the cake. The taste of semolina after the completion of the cooking process ceases to be felt, and the mass itself comes out thick, it is convenient for it to coat biscuit cakes, which then easily stick to each other. Among other similar confectionery products, the product stands out with a slightly reduced calorie content.

Ingredients:

  • semolina - 5 tbsp. l;
  • whole milk - 300 ml;
  • butter - ½ pack;
  • granulated sugar - 200 g.

Cooking method:

  1. Combine all components, except for the oil, set to brew over low heat until boiling, stirring constantly.
  2. Add butter to the mass.
  3. Beat the product until a homogeneous consistency is obtained.

With condensed milk and egg yolks

  • Time: 40-50 minutes.
  • Servings: 11 persons.
  • Calorie content: 472 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Smooth fluffy paste is great for spreading biscuit cake layers, filling cake baskets and wafer rolls, but it does not hold its shape well: it will not work to create beautiful, as in the photo, decorative figures. Remember that the sugar contained in condensed milk easily burns to the dishes where the cream is brewed, so the mass should be constantly stirred even after beating.

Ingredients:

  • condensed milk - 1 can;
  • butter - 1 pack;
  • chicken egg - 4 pcs;
  • wheat flour - 2 tbsp. l.

Cooking method:

  1. Crack the eggs, remove the whites.
  2. Combine all the components of the cream, mix thoroughly.
  3. Brew the mass over low heat, beating by hand or with a mixer.

With condensed milk and sour cream

  • Time: 45 minutes.
  • Number of servings: 6 persons.
  • Calorie content: 311 kcal / 100 g.
  • Purpose: layer for cakes.
  • Cuisine: Russian.
  • Difficulty: easy.

Such a confectionery product is distinguished by an extremely easy way of preparation. Not suitable for decorating a cake, but excellent for holding sponge cakes together. To get a more or less thick product, experiment with the fat content of sour cream - in the recipe it is responsible for the density of the product. Thanks to it, a pronounced delicate creamy taste appears, as in creams made with cream.

Ingredients:

  • condensed milk - 200 g;
  • sour cream 30% - 200 ml.

Cooking method:

  1. Transfer the sour cream to a double layer of medical gauze, connect the edges, hang over a small container.
  2. Wait 20-30 minutes for the liquid to drain so that the sour cream becomes thicker.
  3. Enter the condensed milk, beat the mass with a mixer for 5-10 minutes until a homogeneous consistency is obtained.

Five-minute cream with milk and butter

  • Time: 10-15 minutes.
  • Servings: 11 persons.
  • Calorie content: 405 kcal / 100 g.
  • Purpose: decorating dessert.
  • Cuisine: international.
  • Difficulty: easy.

A very easy and quick to prepare confectionery product for decorating a cake. Holds its shape well, holds the cakes together. The final product should be pure white with a slight pearly sheen. Due to the absence of flour and eggs, it is suitable for flambéing, as a result of which a beautiful dark beige caramel crust forms on the surface.

Ingredients:

  • milk - 1 glass;
  • powdered sugar - 200 g;
  • butter - 1 pack;
  • vanillin - ½ tsp

Cooking method:

  1. Warm up all components to room temperature.
  2. Soften the butter with a fork or cut into small cubes.
  3. Combine the components of the cake cream, beat with a mixer for 4-5 minutes.

Video

Shebeko/Depositphotos.com

To taste, this cream resembles ice cream and is suitable for lubricating cakes.

Ingredients

  • 1 egg;
  • 200 g of sugar;
  • 40 g cornstarch;
  • 400 ml of milk;
  • 100 g of butter with a fat content of 82.5%;
  • 200 g cream with a fat content of 33%.

Cooking

Whisk the egg with sugar and cornstarch. Bring the milk to a boil and pour it into the egg mixture in a thin stream, trying to achieve uniformity.

Put the saucepan with the resulting mass on medium heat and, stirring constantly, cook until thickened. Add softened butter and make the mixture smooth.

Transfer the mass to a wide plate, cover with cling film and cool. Then lightly beat with a mixer. Separately, bring the cream to a creamy consistency and combine with the custard mixture.

2. Cottage cheese and sour cream for cake

Perfect for layering a cake.

Ingredients

  • 400 g sour cream with a fat content of 25–30%;
  • 100–150 g of sugar;
  • vanilla sugar - to taste;
  • 200 g of cottage cheese with a fat content of 9%.

Cooking

With a mixer, beat sour cream with two types of sugar. It must completely dissolve. Punch the cottage cheese with a blender and mix it with sour cream until smooth. Put the cream in the refrigerator for half an hour.

3. Cream cheese cream for cake

Great for decorating, leveling and layering a cake.

Ingredients

  • 400 g cream cheese;
  • 100 g cream with a fat content of 33%;
  • 50 g of powdered sugar.

Cooking

Chill the cream in advance in the refrigerator. Place the bowl and beaters of the mixer in the freezer about half an hour before cooking.

Place all ingredients in a bowl. Blend with a mixer on low speed until smooth. Then increase the speed and beat the cream into a fluffy dense mass. As a rule, the whole process takes no more than 5 minutes.

4. Simple sour cream cake

Suitable for layering cakes.

Ingredients

  • 500 g sour cream with a fat content of 15–20%;
  • 150 g of powdered sugar.

Cooking

Place a sieve with gauze in several layers on a small container. Put sour cream in a sieve, wrap cheesecloth on top and refrigerate for 4-6 hours.

During this time, excess moisture will drain. If sour cream is not prepared, then the cream will turn out to be very liquid.

Beat sour cream with powdered sugar with a mixer until smooth.

An ideal cream for decorating and lubricating cakes.

Ingredients

  • 180 g of butter with a fat content of 82.5%;
  • 120 g;
  • a pinch of vanillin;
  • 1 teaspoon cognac - optional.

Cooking

Beat the softened butter with a mixer for 4-5 minutes. Add condensed milk and vanilla and beat again until smooth.

Pour cognac into the cream and stir. This is optional, but it will give a special taste and aroma.

Suitable for leveling the cake and greasing the cakes.

Ingredients

  • 250 g of cottage cheese with a fat content of 9%;
  • 70 g of condensed milk;
  • 200 g of butter with a fat content of 82.5%;
  • 70 g of powdered sugar.

Cooking

Beat with a mixer at room temperature and condensed milk.

Beat the softened butter separately for 4-5 minutes. Then reduce the speed and gradually pour the powder into it.

Add the curd mass to the butter in parts, gently mixing until smooth.

7. Sour cream custard for cake


YouTube channel "Vkusno VSE"

It is good to lubricate cake layers with such a cream.

Ingredients

  • 1 egg;
  • 100 g of sugar;
  • 1 tablespoon flour;
  • 300 g of sour cream with a fat content of 20%;

Cooking

With a mixer, bring the egg with sugar until smooth. Add flour and beat again. Combine the mass with sour cream and put in a water bath.

Cook 5-6 minutes, stirring constantly, until thickened. Add 50 g of oil. Achieve the homogeneity of the mixture and cool.

Beat the remaining softened butter with a mixer until fluffy. Without stopping, gradually introduce the sour cream mass. Place the cream in the refrigerator for 1 hour.

8. Kefir custard for cake

Good for layering cakes.

Ingredients

  • 100–150 g of sugar;
  • vanilla sugar - to taste;
  • 350 ml of kefir;
  • 2 tablespoons of flour;
  • 200 g butter with a fat content of 82.5%.

Cooking

Whisk the egg and both types of sugar with a whisk. Add kefir and flour and bring the mass until smooth. Simmer over low heat until thickened, stirring constantly. Then cool.

Beat the softened butter with a mixer. Without stopping, gradually add kefir mass.


Yuliya Small YouTube channel

It is good to lubricate the cakes with this cream.

Ingredients

  • 15–20 g of gelatin;
  • 90 g of water;
  • 200 g cream with a fat content of 33%;
  • 500 g of any fruit;
  • 3-4 tablespoons of powdered sugar.

Cooking

Soak the gelatin in cold water and let it swell. If the yogurt is thick, take 15 g of gelatin. If drinking, it is better to use 20 g. Then melt the gelatin in a water bath and cool to room temperature.

Whip the cream with a mixer until a thick creamy consistency. Separately, beat the yogurt with powdered sugar and, without stopping, pour in the gelatin in a thin stream.

Add cream and gently stir until smooth. Put the finished cream in the refrigerator for 30-40 minutes so that it thickens a little.

10. Protein Cream Cake

Patterns from this cream will hold their shape well.

Ingredients

  • 3 egg whites;
  • 150 g of sugar;
  • 2 pinches of citric acid;
  • a pinch of vanilla.

Cooking

Beat egg whites with a mixer until soft peaks. Place the bowl of egg whites over a saucepan of simmering water.

Add sugar, citric acid and vanilla and beat on medium speed for 10-12 minutes until thick. Remove from the bath and punch for another 3-5 minutes.

This cream can be used to lubricate cakes and decorate pastries.

Ingredients

  • 100 ml of milk;
  • a pinch of vanillin;
  • 200 g of powdered sugar.

Cooking

Boil and cool to room temperature. Mix it with vanilla.

Beat the butter with a mixer and, without stopping, add the powdered sugar. Pour in the cooled milk, gradually increasing the whisking speed.


YouTube channel "Cooking with Irina Khlebnikova"

Suitable for cake layering.

Ingredients

  • 1 large lemon;
  • 500 ml of milk;
  • 75 g of semolina;
  • 120 g of sugar;
  • 200 g butter with a fat content of 82.5%.

Cooking

Pour boiling water over the lemon and leave while you prepare the other ingredients. Pour semolina into a saucepan with cold milk and make the mass homogeneous. Stirring constantly, cook until thickened over low heat.

Transfer to another container. Dry the scalded lemon and grate the zest on a fine grater. Remove the skin, remove the white layers, film and bones. Punch the citrus pulp with sugar with a blender.

Mix the porridge with lemon and zest with a blender. Beat the softened butter with a mixer. Without stopping, add semolina mass to it in parts and bring to uniformity.


YouTube channel Mariko

It is suitable for layering and coating the cake.

Ingredients

  • 250 g cream with a fat content of 33%;
  • 30 g coconut;
  • 100 g white chocolate.

Cooking

In a saucepan, mix the cream with. Heat over medium heat without bringing to a boil. Dissolve the chocolate in the mass. Because of the shavings, the cream will not be completely homogeneous.

In another container, put the mixture in the refrigerator for 6-8 hours. During this time, the cream will thicken. Beat the mass with a mixer into a lush foam.


Cassandre Ursu YouTube channel

Cream of chocolate and cream is ideal for leveling the cake.

Ingredients

  • 200 g black or 300 g milk or 400 g white chocolate;
  • 200 ml cream with a fat content of 30–33%.

Cooking

Chop the chocolate with a knife. Pour the cream into the saucepan and bring to a boil while stirring. Remove from heat and melt chocolate into cream.

Cover the surface of the cream with cling film and refrigerate overnight. Before greasing the cake, leave the mass at room temperature for three hours.

15. Chocolate Custard Cake

Suitable for spreading and decorating a cake.

Ingredients

  • 7 egg yolks;
  • 45 g cornstarch;
  • 140 g of sugar;
  • 500 ml of milk;
  • 200 g dark chocolate;
  • 250 g of butter with a fat content of 82.5%;
  • vanilla extract - to taste.

Cooking

Beat the egg yolks, cornstarch and sugar with a mixer into a thick white mass. Boil the milk in a saucepan, stirring occasionally so that it does not burn.

Using a whisk, pour half the milk into the eggs in a thin stream. Then, also working with a whisk, pour the resulting mixture into a saucepan with the remaining milk.

Stirring constantly, bring the cream to a thickening over low heat. When bubbles appear on the surface, boil the mass for another 1 minute and remove from heat.

Dissolve the pieces in the custard mixture and cool, covering the surface with a film. Beat softened butter with vanilla in a mixer. Without stopping, gradually add the chocolate mass to the butter.

Cooking for a cake, custard in milk:

It will take no more than thirty minutes to prepare this wonderful cream. The result will be a wonderful dessert that can serve as a filling for a wide variety of pastries and cakes, profiteroles and eclairs.

The basis for custard for milk cake is naturally milk, so you must take care of its quality. You can take homemade milk or store-bought, preferably fat.

Mix milk with sugar, leave one teaspoon of sugar to mix with flour.

Stir very well, gradually heating - it is necessary that the sugar is completely dissolved, but not burnt.

Add vanilla sugar and the rest of the sugar to the flour - this way it will be easier to add the egg to the flour so that there are no lumps. The eggs can be mixed into the flour when the milk is warm enough. Then carefully add the flour mixture to the hot milk.

Tip: Try to constantly stir the cream so that it does not burn or form lumps. Thus, the cream will turn out to be homogeneous and pleasant in taste and appearance.

If you can't make a slow fire, try to cook the cream in a bain-marie. Cook the cream until thick, but do not bring to a boil.

In a hot, slightly cooled cream, add butter and beat very well with a whisk or mixer. If desired, the amount of oil can be increased.

We try to cool the custard in milk for the cake at room temperature, after which it can be put in the refrigerator already cold. The cold custard will already be ready to be used in the preparation of other dishes - cakes and cakes.

If you are a sweet lover, you can serve the cream as an independent dessert treat - sprinkle the chilled cream with chocolate chips and decorate with berries.

Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If we talk about the role of custard impregnation in the confectionery business, then this is not only a standard, but also a classic in unusual variations. Delicate structure, delicate taste of the filling in pastries, cakes and other products will be appropriate and unobtrusive. You can prepare the cream without the use of eggs, which sometimes greatly simplifies the cooking process.

Recipe for custard for cake and pastries

How to make custard? A delicious light filling is created using flour, butter, sugar, milk. For biscuits, eclairs, honey cakes, you can use a rich chocolate flavor. The more flour you use in the recipe, the denser the filling becomes, so start from the dish you want to cook and adjust the density to your taste.

Classic recipe

The custard recipe is simple. To prepare a classic custard without eggs, you need to take:

  • fresh milk - 1 tbsp.;
  • white sugar - 0.5 tbsp.;
  • fresh butter - 100 g;
  • flour of the 1st grade - 3 tbsp. l.;
  • vanillin.
  1. Heat some butter in the microwave until softened.
  2. Pour milk into the pan (leave a little milk to dilute the flour later), add sugar. Warm up over low heat.
  3. While the milk is heating, dilute the flour in the remaining milk until smooth, there should be no lumps.
  4. Before the milk boils on the stove, pour in the batter in a thin stream while stirring.
  5. Cook until the mass is thick, constantly stirring with a spoon (wooden, silicone) so that the mass does not burn.
  6. Remove the thickened composition from the stove to cool. Stir occasionally so that a milk film does not form on top.
  7. Beat the butter with a mixer until fluffy, starting with a slow speed of the device and gradually increasing it.
  8. Add vanillin to the milk mixture, mix, and then pour lush butter 3 tablespoons at a time, beat the mass with a mixer.

For Napoleon

Products for the preparation of Napoleon filling with a delicate milky taste:

  • milk - 0.7 l;
  • white sugar - 2 tbsp.;
  • flour of the 1st grade - 6 tbsp. l.;
  • fresh butter - 200 g;
  • vanilla sugar or vanillin - one sachet.

How to make delicious toppings:

  1. To soften the butter, warm it up a bit in the microwave.
  2. Pour sugar into 0.5 liters of milk, put the ladle on a minimum fire.
  3. While the liquid is heating on the stove, combine the remaining milk with flour so that there is no graininess in the mixture.
  4. After boiling the liquid on the stove, pour in the milk-flour mixture.
  5. Cook until thick, stir with a spoon so that it does not burn on the bottom.
  6. When you have removed the mixture from the stove, add the vanilla sugar.
  7. The cream is almost ready, when the mass cools down a little, then add pieces of butter and stir. After that, the filling can be filled with confectionery.

On milk

If you decide to prepare a milk-based filling for spreading cakes, then it is better to reduce the amount of flour by half a tablespoon. You will need:

  • fresh butter - 200 g;
  • milk (can be homemade) - 225 ml;
  • white sugar - 1 tbsp.;
  • flour of the 1st grade - 2.5 tbsp. l. (for a thin 1.5-2 tablespoons);

Step by step filling process:

  1. Add sugar to milk (200 ml), put in a saucepan on the stove.
  2. Mix wheat flour with 25 ml of milk until a homogeneous solution is formed.
  3. Pour the flour mixture into the hot milk in a stream. Boil, stirring with a spoon, and make sure that the bottom of the mixture does not burn. Remove from stove until cool.
  4. Beat soft butter with a mixer or blender. Add the cooled base in portions to it and beat with a mixer.

With condensed milk

Choose only fresh products for the preparation of the filling, and only high quality oil. Required Ingredients:

  • milk (can be homemade) - 250 ml;
  • flour of the 1st grade - 2 tbsp. l.;
  • white sugar - 2 tbsp. l.;
  • fresh oil - 100 g;
  • condensed milk in a jar - 200 g;
  • vanillin.

How to prepare a rich impregnation:

  1. Mix flour and sugar in a separate bowl.
  2. Heat milk in a small saucepan. When the liquid becomes warm, pour out a quarter of the glass from the entire volume. We put the rest back on fire.
  3. When the milk is hot, remove the bowl from the heat and cover.
  4. Pour warm milk into the mixture of sugar and flour, mix quickly with a whisk or a mixer.
  5. Pour in hot milk.
  6. Put the whole mixture in a small saucepan to boil. Stir with a spatula or wooden spoon. Simmer until thickened, about 4-5 minutes.
  7. After the mixture has thickened, remove the saucepan from the stove, cover with cling film until cool. It is better not to cover with a lid, otherwise the mixture will be liquid.
  8. With a mixer, mix the butter with condensed milk at low speed until fluffy, add vanilla if desired.
  9. Add the base to this mixture a couple of tablespoons at a time, beat slowly.

Chocolate

Rich chocolate custard will appeal to any child, this is a favorite taste since childhood. Required Ingredients:

  • warm milk - 250 ml;
  • sifted flour of the 1st grade - 1 tbsp. l.;
  • potato starch - 1 tbsp. l.;
  • bitter chocolate (break into pieces) - 50 g;
  • cocoa powder - 3 tbsp. l.;
  • white sugar - 150 g;
  • butter (can be homemade) - 100 g.

Delicious and rich filling is prepared as follows:

  1. Add chocolate, sugar to the milk, put it on the stove to warm up so that the chocolate melts.
  2. Mix the flour and starch well in a saucepan, pour the chocolate milk into the dry composition, mix thoroughly.
  3. Put on minimum heat, cook and mix well in the process until dense.
  4. Remove from heat, wait for the thick mixture to cool.
  5. Beat the softened butter with a mixer and add to the warm base. Mix everything quickly until smooth and you can use it.

For honey cake

An excellent combination of the tenderness of the filling and the airiness of the cakes is a custard for a honey cake. To prepare a simple cream without eggs, you need to take:

  • milk (can be homemade) - 0.5 l;
  • white sugar - 1 tbsp.;
  • flour of the 1st grade - 1 tbsp. l.;
  • vanilla sugar - one sachet;
  • fresh butter - 70 g.

Step by step cooking process:

  1. Leave immediately half a glass of milk, and boil the rest of the liquid with sugar.
  2. Mix half a cup of milk and flour until smooth.
  3. Pour the batter into the milk, cook until thickened, just watch that the mixture does not boil.
  4. Remove the base from the stove, cool completely, covering the pan with cling film.
  5. When the milk composition has cooled, then combine it with butter whipped into a lush foam.
  6. Soak the honey cake with the filling and leave the dessert in the refrigerator overnight.

For biscuit

Impregnation for a biscuit does not take long to prepare, it turns out not at all cloying, but tender and silky. You will need:

  • sugar - 0.5 kg;
  • cold water (boiled) - 0.5 tbsp.;
  • flour - 1 tbsp. l.;
  • butter - 100 g.

Impregnation preparation:

  1. Leave the butter at room temperature to soften.
  2. Pour sugar into a small saucepan, pour half of the water indicated in the recipe. Put on minimum heat, stir until a clear syrup is obtained.
  3. At this time, combine the second half of the water in a bowl with flour, stir thoroughly to avoid lumps.
  4. When the syrup begins to boil, then pour the resulting batter in a thin stream and cook until the mixture thickens.
  5. Remove the saucepan to cool the composition to a warm state.
  6. Add soft butter in pieces to the base, beat with a mixer until the mixture thickens.

Everyone loves cream. Many of us had thoughts in our heads: “it would be wonderful if the cake consisted of a creamy mass.”

And how nice it was to eat the rest of the cream layer from the bowl when mom or grandmother was preparing a cake.

In general, you can talk about the cream for a long time, but I propose to realize your dreams in practice, and bake a delicious cake with cream at home.

General principles of cooking

In this article, you will learn how to make your own custard with milk.

It is important to clarify that all preparations of custard milk mass are based on heating the milk mixture. It can be both a long and fast process.

Thanks to the water bath, long-term brewing is carried out, and for a quick cooking method, you can use a simple option - on the stove.

Bulk components must be mixed with milk. The sequence that the recipe specifies is very important.

It is necessary to warm up the mass until it becomes thick. Only in this case the consistency of the product will be observed.

The main criterion for readiness is the consistency, reminiscent of thick homemade sour cream. See this photo for pains of clarity.

You need to use fresh milk. It shouldn't be greasy. When the product is stale, it may start curdling during brewing.

In the case when fat milk - there is a chance that it will start to burn. Everything has its own nuances, and therefore you need to do everything exactly like a cooking recipe.

Custards can be diluted with various flavoring food additives. It can be cinnamon, vanillin.

If you used a custard recipe, then you should know that the finished product can be used not only for various biscuit cakes, but also as a filling for homemade tubes, eclairs.

Look at the photo, how many varieties of desserts can be prepared with milk custard.

By the way, pancakes and buns are often prepared with it. Cream in this case will act as an addition to this sweet pastry.

England's classic custard recipe without the word. oils

The cream will be without the addition of butter, custard. This is indeed a recipe from the UK. For its preparation, you need high-quality flour.

Components:

half a liter of milk; 40 gr. flour; 200 gr. sugar; 5 gr. van. sugar; 4 things. chickens. eggs.

Cooking algorithm:

  1. Sax. I mix the sand in a small bowl. I kill chickens. I also grind the eggs there.
  2. I'm adding a van. sugar, gently introduce flour, rub thoroughly.
  3. I dilute the mixture by introducing milk. It must be chilled. I mix with a whisk. The mixture will be uniform in consistency.
  4. Place a saucepan on the stove over medium heat and bring to a boil. It doesn't have to be done very quickly. Then I take it off the fire.
  5. Dilute the mixture with a cold composition of the dairy product. Stir vigorously with a whisk until the mixture is smooth.
  6. The mass should not be taken in lumps and stick to the container at the bottom. I stir all the time until the mass is on fire.

Know that insufficiently thick custard for a cake needs to be boiled to the desired consistency. It could be +10 minutes. You need to constantly stir the custard.

That's all, the recipe has come to an end. The cooled custard milk cream can be used for dessert.

Custard for Napoleon cake

The recipe is quite simple, and therefore there will be no problems with it, even if a beginner gets down to business. It is worth preparing it for Napoleon, it will turn out incredibly tasty!

Components:

300 gr. sugar powders; 200 gr. cream; 4 tbsp flour; 0.5 tsp van. sugar; 1 st. milk.

Cooking algorithm:

  1. Pour half of the indicated portion of the dairy product into a bowl. After mixing with flour, stir constantly so that there are no lumps. You can strain the mass through a sieve to remove lumps faster. Flour must be sifted beforehand.
  2. The rest of the dairy product must be poured into the mass, add the van. sugar. Send the mixture to a small fire so that it comes to a boil. As this takes place, it is immediately worth adding the milk-flour composition. Stir more intensively, the result of preparing the cream will depend on your actions!
  3. The condensed mass must be removed from the stove, then let it cool. You can just hold it on the table to put it in the refrigerator. So that the cream does not wind on top, you need to constantly stir it, and then send it to cool under the lid.
  4. I grind sah. powder with sl. butter, which should be soft. Whisk 2 mixtures together.

That's it, the custard is ready!

Amateur butter cream without eggs with the addition of sl. oils

This custard oil composition can be safely called unique. It can be used to decorate a cake. Flour is used of the highest grade.

Components:

2 tbsp flour; 1 st. sugar and milk; 250 gr. butter; 1 pack vanillin.

Cooking algorithm:

  1. Sl. I cut the butter into pieces. I grind with vanilla.
  2. I pour half a portion of the dairy product into a bowl, dilute it by introducing flour.
  3. I pour the rest into sugar, send it to boil. I bring the mass to a hot state so that the crystals dissolve.
  4. I add the flour mass to the milk syrup. I cook on slow fire. The gruel should be thick, like sour cream. Remove from stove and let cool to the lowest temperature.
  5. I put the mass in a bowl to the next. oil, interrupt with a mixer at medium speed. I make butter cream for the cake airy with a uniform composition.

Delicate custard for cake

This creamy mass can also be used to lubricate Napoleon cake layers or fill eclairs with it. Definitely very tasty!

Components:

¼ liter of milk; 2 pcs. chickens. eggs; 1 tsp frozen cream; 1 tsp flour; 1 pack van. sugar.

Components:

  1. Kur. I mix eggs and sugar together, beat the mass.
  2. I fry the flour in a pan, 5 minutes will be enough. Flour should be pale beige. I let it cool.
  3. I bring in chickens. eggs, mix.
  4. I add egg mass to hot milk. I constantly interfere, just keep in mind that the milk should not boil.
  5. Soft sl. oil in pieces I mix with van. sugar. I mix and send to a minimum fire. I constantly stir so that the composition thickens. Remove from stove, let cool. I put the bowl in a saucepan with cold water, constantly stirring the mass so that a crust does not appear.

Flourless Chocolate Buttercream for Cake

The recipe is not widely used by confectioners. It differs in that it is not as sweet as other compositions of cake creams. Flour is not required this time.

Components:

100 ml of milk; 2 pcs. chickens. eggs; 6 tbsp sugar; 2 tsp cocoa; 200 gr. butter; 10 gr. van. Sahara.

Cooking algorithm:

  1. I mix chickens. eggs and sugar.
  2. I boil milk, let it cool and introduce the first mass.
  3. Cook over medium heat on the stove, but do not bring to a boil. I constantly interfere. Boiling is fraught with the fact that the proteins will curl up and everything will have to be started anew, and therefore be especially careful. I let the mass cool down.
  4. Beat with a mixer at medium speed the indicated amount of butter - 20 seconds no more. I'm bringing in a little. butter in milk syrup.
  5. In the mass I interfere with cocoa. I interrupt the oil composition. Done, you can collect dessert!

Dessert cream from childhood

Such a custard composition for the cake was prepared by our grandmothers.

Components:

3 art. milk; 5 pieces. chickens. eggs; vanilla and cinnamon; 3 tbsp Sahara; 1 PC. lemon.

Cooking algorithm:

  1. I boil the milk and let it cool down.
  2. I separate the yolks and mix them with sugar. Proteins can be used for other dishes.
  3. Beat the mass with a mixer, add milk and vanilla.
  4. I send the bowl to a water bath, warm it so that it does not thicken.
  5. I add lemon juice and zest to the cream.

Now you can make a real dessert out of it, if you put the custard dessert cream into bowls and decorate with cinnamon.

night breeze

Delicate cream, which can also be a full-fledged dessert. All chocolate lovers will appreciate it. Flour this time replaced by cookie. starch.

Components:

1 liter of milk; 4 tbsp cocoa; 6 tbsp cookie starch; 1 st. Sahara; 1 tsp van. Sahara.

Cooking algorithm:

  1. I warm milk. I pour a glass into a bowl, mix the sugar in a warm mass. I also add cookies. starch and stir.
  2. I pour it into a large saucepan and boil it in a water bath, adding the rest of the milk.
  3. I introduce cocoa, vanillin, mix.
  4. I cook the chocolate mass in a water bath for 25 minutes. The mass will be thick.
  5. I put the chocolate dessert in bowls and serve it to the table. It will be delicious both cold and hot. From above, you can decorate it with grated chocolate or the same cocoa.

I advise you to do everything according to your personal taste!

  • The cream mass must be constantly stirred, you can not leave it unattended. Otherwise, it will burn or take lumps.
  • Dessert creams for pancakes can be colored not only with chocolate. Take a little turmeric and the creamy mass will turn bright yellow!

I wish you good luck in preparing new desserts for yourself!

My video recipe