What celebration goes without a cake? Cakes are a great addition to any party. You can, of course, buy a ready-made cake or even order a sort of culinary masterpiece, but homemade cakes are always tastier. Moreover, even if you do not have time to fuss with the dough, you can always buy ready-made cakes (pound, sand, wafer), or make a cake of simple cookies. The main thing is to add some delicious frosting. Making frosting at home can be simple and fun. Try it for yourself!
Butter Cream is suitable for any cake. Especially delicious creamy layer fits pound shortcakes. Interestingly, this cream can be cooked in several ways.
Cream of condensed milk
- 1 packet of butter;
- 1 can of condensed milk.
Before you cook the cream, have the butter melt a little. It should be soft, but should not be melted. Just push the butter with your finger. If it is easily pressed, but does not spread – that is perfect. Now, cut the butter into cubes and place it in a deep pan (in a high bowl it is more convenient to beat). In a low speed mixer beat the butter into a homogeneous mass (literally five seconds), and now begin to churn the cream. Then switch to high speed adding the condensed milk in small portions. The cream is ready when it starts to move away easily from the sides of the pan, leaving no trace.
If the butter in the cream becomes too warm, put the cream in the refrigerator for a few minutes, and then continue beating it. If you take boiled condensed milk instead of the usual, you can make a real cremebrulee.
- a cup of fresh-milk;
- part cup of sugar;
- a tablespoon of flour;
- a pack of butter.
The principle of cooking cream Charlotte is the same as that of the cream of condensed milk. Only instead of condensed milk, we will use custard. To prepare it, pour milk in a saucepan, dissolve sugar in it, boil and cool slightly. Mix flour with cold milk to obtain a liquid without lumps, then pour it in the milk-sugar syrup and simmer again, then bring to boil. As a result, the cream thickens, but do not forget that at the same time it must be constantly stirred.
Now we need to cool the custard base and while pouring melted butter into it, beat the cream. It must be done in the same way as in the first case, by adding custard in small portions and whipping the butter with mixer.
Add a teaspoon of cream of brandy, rum, vodka or any liquor in the butter cream: the cream will be much tastier and more aromatic. As a flavor, you can also use vanilla or fruit essence.
Custard is great for sand cakes and pastry. In addition, it is perfectly combined with cream. Do not coat waffle cakes with this cream. Custard at home can be made on the basis of milk or cream, as a thickener you can use flour, starch or eggs.
- a cup of milk;
- half cup of sugar;
- 2 egg yolks;
- a tablespoon of flour;
- a pinch of vanilla or a teaspoon of vanilla sugar.
Separate the yolks from the whites and mix them with flour, sugar and vanilla. Then carefully grind all. While we are doing that, you can put the milk on the stove: it must boil. Cool the milk a little and add it into the yolks, not forgetting to stir the mass to keep it from going into lumps. Next, put the milk with the yolks on low heat and cook the cream for about five minutes, until it thickens.
Cream of Egg Whites
Everyone knows meringue – gentle, super airy cream. It is perfect for cake decoration, but it is better not to use it for layer cakes. To make cream of egg white sat home, we need these ingredients:
- 4 egg whites;
- a cup of powdered sugar;
- a few drops of lemon juice.
To prepare the meringue take only cooled whites: great result will be guaranteed. Another important point:you need to very carefully separate the whites from the yolks: even if a tiny part of the yolk gets into whites, it can negate all your efforts. So, pour whites into a saucepan, add a few drops of lemon juice and whisk them to a thick fluffy foam. The readiness of whipped whites at home can be defined in several ways. Take a fork and slide it into the foam. If it does not fall, the whites are. Alternatively, try to flip the pan upside down gently: if the foam is not crawling on the walls and in spite of the force of gravity remains in the pan, you can proceed to the next stage of the preparation of the meringue.
Now we need to add powdered sugar in the beaten egg whites. Do it gradually, with a teaspoon, and every time beat the meringue until sugar dissolves in whites. You will see how loose whites are transformed into thick, viscous and shiny meringue. Beat the cream until soft peaks form (foam state when it stays firmly on the rim or on the blades of the mixer and does not fall off). Well-beaten meringue should be wet and shiny.
Cream based on sour cream is very common in home confectionary art. This is one of the easiest creams to prepare. In addition, it is universal: suitable for almost all cakes.
- a pound of sour cream;
- a cup of sugar.
Sour cream must be fat, not less than 15%: the fatter the sour cream is, the more magnificent cream you will get. It is problematic to buy good sour cream today (it has supplements or is too liquid). Therefore, you must do the following. Sour cream must be first put on a sieve, covered with a clean towel, tie a knot on the towel and leave it overnight in the refrigerator. Because of these manipulations you will drain excess fluid and fat and increase the density of sour cream.
After that, we shift the cream into a saucepan, add sugar into it and beat with a mixer to a lush state. Keep in mind that to make a quality cream you must whip cream and sugar not less than fifteen minutes at a maximum speed of the mixer.