Ruta is a spicy herb. Fragrant rue - descriptions and photos of the plant

The easiest culinary dishes are cupcakes and cookies. But baking cakes is an art. To layer them, you need to prepare a cream. The most suitable would be ice cream for a cake. In terms of its taste, it resembles creamy ice cream.

• Any sour cream in the amount of 400 g.
• 150 g butter, only butter.
• A packet of vanilla sugar.
• Regular sugar – 150 g.
• Egg.
• Three tbsp. l. flour

How to make cream ice cream with sour cream:

1. 1 hour before preparing the cream, remove the butter from the refrigerator.
2. Place sour cream, egg, sugar and flour in a cup and mix all ingredients.
3. Now, using a mixer or whisk, beat the mixture until the sugar is completely dissolved.
4. Now the cup should be placed on low heat or a steam bath. The mixture must be stirred all the time. Bring it to the required thickness.
5. After removing from the stove, the cream needs to be cooled, during which time it will thicken even more.
6. Separately, beat the butter.
7. Gradually add the butter to the cream, while still whisking.
8. Finally, add vanilla sugar and beat the mixture again for 2 minutes.

Components:

• 2 glasses of milk (it doesn’t have to be full-fat, you can replace it with condensed milk)
• Sugar – 1 glass
• 2 tbsp. l. pre-sifted flour
• Starch (usually potato starch) - 1 tbsp. l.
• Cream – 150 ml.
• Soft butter – 100 g.

It’s easy to prepare cream sundae with cream; you need to follow the following sequence:

1. Milk is poured into a cup, flour, starch and sugar are added.
2. Start cooking over low heat until the mixture thickens. Then it needs to be cooled.
3. Cream and butter are whipped in separate cups.
4. Now add butter and cream one by one to the thickened cream. While continuously whisking it.

Preparation takes on average 45 minutes.

You will need the following products:

• 250 ml. milk.
• 70 g. Flour.
• 2 eggs.
• 150 g. Sahara.
• 250 g. Drain. Oils.
• 1/3 teaspoon vanilla.

Step-by-step cooking instructions:

1. First, flour and sugar are ground, then eggs and 50 ml are added. milk. To avoid clots, you need to beat the mixture for 5 minutes.
2. The remaining milk is brought to a boil separately, but so that only bubbles appear.
3. After this, the milk is combined with the rest of the products and everything is brought to a boil.
4. Separately, beat the butter and vanilla.
5. While beating the main mass, begin to gradually add the whipped butter.

Chocolate ice cream for cake

Ingredients:

• Sour cream 20% - 300 g.
• The same amount of 30% cream
• Two eggs
• Powdered sugar – 175 g.
• 3 tbsp. l. Cocoa
• Art. spoon of flour

How to make chocolate cream ice cream:

1. Separately, beat the whites and yolks of the eggs.
2. First add powdered sugar to the whites, then add pre-mixed cocoa, flour and sour cream.
3. The mixture is placed in a steam bath for about 7-10 minutes, during which time the mass will thicken.
4. After cooling, gradually add beaten egg white.
5. Using a mixer, whip the cream and add it to the resulting cream.
6. Within two hours, the resulting product cools.

Preparing custard

For the custard you will need:

• Milk of any fat content in the amount of one glass
• 0.5 cups sugar
• 100 g soft butter
• 3 tbsp. l. with a heap of flour
• A little vanilla

How to create custard filling, step by step preparation:

1. A quarter of the milk is poured into a separate container, the rest is poured into a pan. Sugar is sent there and left until dissolved.
2. Flour is added to a separate part of the milk and mixed thoroughly so that no lumps appear.
3. The pan with milk and sugar should be heated over the fire, after which a small part of the liquid is added to the milk and flour and diluted so that the mass becomes liquid.
4. Now the pan with milk and sugar is set to gas. And the milk-flour mixture is added to it. Cook the cream until thick. Stirring constantly. Then remove from heat, and still stir so that a film does not form.
5. Separately, using a mixer, beat 100 g of butter.
6. The cooled cream also needs to be beaten with a mixer; it will not increase in volume, it will simply become softer, and possible lumps will dissolve.
7. Combine the cream, vanillin and butter and beat everything again with a mixer.

The cream filling for greasing the cake is ready.

Protein ice cream recipe

This cream is also called wet meringue and is used to decorate cakes.

Ingredients:

• 2 eggs
• 100 g sugar
• A quarter of a spoonful of citric acid

Cooking instructions:

1. Eggs are divided into whites and yolks;
2. Mix the whites with sugar; the bowl should be larger;
3. Place the cup with egg whites and sugar in a steam bath so that the water does not touch the bottom of the dish;
4. Light the gas and start whisking the egg whites and sugar with a mixer over the steam;
5. After just 5-6 minutes of beating, you will see that the mass has become white and homogeneous. You need to add citric acid to it;
6. While the water in the saucepan is boiling, beating cannot be left for a minute, otherwise the whites will curl and the cream will be spoiled;
7. After removing the mixture from the heat, continue whisking for another 3-4 minutes. As a result, you will get a dense white mass, oily in appearance.
8. With this cream, using a pastry bag, you can decorate a cake or prepare dry meringue by placing it in the oven.

Cream cheese ice cream

In order to prepare such a cream, you will need the following products:

• Mascarpone cheese – 300 g.
• Cream in the amount of 250 ml.
• Powdered sugar – 120-150 g.
• Vanilla bag.

Preparing the cream is not difficult:

1. First the cheese, powder and vanillin are mixed
2. Whip the cream separately
3. All components are combined and carefully mixed.

With mascarpone cheese

It will be especially tasty if you add strawberries or other berries of your choice to the cream. And mascarpone can sometimes be replaced with cottage cheese.

Prepare the following foods:

• Cream in the amount of one glass;
• Mascarpone cheese – 200 g;
• Strawberries or other berries – 120-150 g;
• Vanillin;
• Butter – 120 g.
• A little more powdered sugar (170 g)
• Starch, regardless of whether it is potato or corn - 1 tsp.

Cooking sequence:

1. A puree is prepared from the berries.
2. Starch is added to it and cooked a little over low heat, after which the mixture is cooled.
3. The softened butter is added to the berry puree, and then the mascarpone cheese. No intensive beating required.
4. Separately, whip the cream and add powdered sugar and vanilla. Beat again to a stable foam.
5. After this, all the workpieces are connected. There is no need to beat anything.

To make the cream fluffy and appetizing, always take fresh food, moreover, in my own way temperature conditions they should be the same. But the cream needs to be cooled a little, then it will come together well.

The cream will prepare faster if you replace the sugar with powdered sugar, and its texture will be smooth and uniform.

While cooking the cream in a steam bath or fire, stir it constantly, so there will be no lumps in your dish.

You can feel the taste of “Plombir” ice cream on your tongue using the cream that I’ll tell you about today. It is truly versatile because it is suitable for both lining and layering cakes, and also holds its shape well and is suitable for topping cupcakes. So, a step-by-step recipe for the “Ice cream”, write it down, remember it, add it to your bookmarks!

Ingredients:

• Yolks - 3 pcs.
• Granulated sugar - 130 g
• Vanilla sugar - 1 sachet (10 grams). You can substitute vanilla extract (1 tsp)
• Flour - 2 tbsp. l.
• Sour cream (fat content 20% or higher) - 350 g. If you can use village sour cream, take it.
• Butter - 200 g

How to make cream ice cream

Separate the whites from the yolks. Proteins can be frozen or prepared from them and other desserts. Try to separate the whites as carefully as possible so that not a single drop of yolk gets into them.

Beat the yolks with a mixer: first at low speed, then increase to maximum. When you get a homogeneous mass in the bowl, without ceasing to work with the mixer, add in a thin stream granulated sugar(130 g).

All ingredients are indicated according to my taste, taking into account the fact that I do not like oversweetness in baked goods, including cream. You can change the proportions of sugar up/down, depending on how sweet you like it.

Add a small packet of vanilla sugar as a flavoring. Stir again with a mixer. If you use extract instead of vanilla sugar, pour it in now (1 tsp is enough)

Sift 2 tbsp into the cream. l. flour and stir again so that there are no lumps.

Now you don’t need to turn on the highest speed of the mixer, just mix the flour into the cream until smooth.

The next ingredient is sour cream. Choose fatty (20% fat at least). I usually use the one in the photo. If you can get village sour cream, great! With it the cream turns out even tastier (the sourness is not as obvious as with city sour cream).

Mix all the ingredients together again. It is better not to move the mixer to the side while preparing the cream.

The base for the custard is smooth, uniform, and shiny. Many ice cream recipes use whole eggs, but, in my opinion, cream made with yolks tastes better. If you beat the yolks with sugar well, they become so light that it doesn’t look like only yolks are used in the cream.

Brew the ice cream cream in a water bath

All the ingredients that we have mixed must be placed on water bath and brew. To do this, pour water into a saucepan or saucepan (2-3 fingers deep), put it on the fire, bring to a boil and reduce the heat to low. Let it simmer slowly over low heat.

Pour the custard base for the cream into a bowl (metal or glass, but with a heat-resistant bottom), place in a water bath (the bottom of the bowl should not touch the water).

With constant stirring, simmer the cream for 10-15 minutes. The contents of the bowl will first become very liquid, then begin to thicken. Mix vigorously, running a spatula along the bottom and sides so that nothing burns or sticks to the bowl.

When the cream begins to resemble semolina porridge, turn off the heat and remove the bowl from the water bath.

The custard base for the cream is ready. Now it needs to cool to room temperature. If you need to speed up the process, transfer the cream to another container.

While cooling, you need to stir the cream so that a crust does not form on top. Or you should cover it with cling film using a contact method (the bag or film should touch the cream closely).

The contact storage option is shown in the photo.

Place butter (200 g) in a separate bowl. To make it soft, remove it from the refrigerator in advance. Look at the photo: quality oil melts evenly and never “flows”.

Using a mixer, beat the butter until white (it will become slightly larger and fluffier).

Now 1 tbsp. l. Add the custard base to the cream, stirring each time until smooth.

As a result, you will get a homogeneous delicate cream which needs to be refrigerated before use. One hour in the refrigerator is enough to cool the ice cream delicacy. You can make various shaped patterns on the sides of the cake using this cream: it will not flow and will hold its shape well, including on cream tops on cupcakes.

The cream tastes like melted Ice Cream ice cream; its creamy and delicate taste goes well with sponge cakes and any other desserts.

Attention! Despite the fact that there is a lot of butter in the cream, when it comes into contact with the meringue cake, it will wet it! Therefore, it is not suitable for layering cakes with crispy meringue layers.

There are several options for filling cream, one of the most simple ways I told you today. Write, did you like the cream, its preparation, what desserts was it used for? I am very interested in your opinions, reviews, responses. Share photos of your prepared sweets in the comments. If you have any questions, ask, I'm happy to answer!

Cream on cupcakes in the photo:

Bon appetit!

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The easiest culinary dishes to make are muffins and cookies. But baking cakes is an art. To layer them, you need to prepare a cream. The most suitable would be ice cream for a cake. In terms of its taste, it resembles creamy ice cream.

Classic cream ice cream for cake with sour cream

In order to prepare the cream, you will need:

• Any sour cream in the amount of 400 g.
• 150 g butter, only butter.
• A packet of vanilla sugar.
• Regular sugar – 150 g.
• Egg.
• Three tbsp. l. flour

How to make cream ice cream with sour cream:

1. 1 hour before preparing the cream, remove the butter from the refrigerator.
2. Place sour cream, egg, sugar and flour in a cup and mix all ingredients.
3. Now, using a mixer or whisk, beat the mixture until the sugar is completely dissolved.
4. Now the cup should be placed on low heat or a steam bath. The mixture must be stirred all the time. Bring it to the required thickness.
5. After removing from the stove, the cream needs to be cooled, during which time it will thicken even more.
6. Separately, beat the butter.
7. Gradually add the butter to the cream, while still whisking.
8. Finally, add vanilla sugar and beat the mixture again for 2 minutes.

How to cook with cream?

Components:

• 2 glasses of milk (it doesn’t have to be full-fat, you can replace it with condensed milk)
• Sugar – 1 glass
• 2 tbsp. l. pre-sifted flour
• Starch (usually potato starch) - 1 tbsp. l.
• Cream – 150 ml.
• Soft butter – 100 g.

It’s easy to prepare cream sundae with cream; you need to follow the following sequence:

1. Milk is poured into a cup, flour, starch and sugar are added.
2. Start cooking over low heat until the mixture thickens. Then it needs to be cooled.
3. Cream and butter are whipped in separate cups.
4. Now add butter and cream one by one to the thickened cream. While continuously whisking it.

Read more on the site: How to cook sushi rice - 4 correct recipes

Air cream with milk

Preparation takes on average 45 minutes.

You will need the following products:

• 250 ml. milk.
• 70 g. Flour.
• 2 eggs.
• 150 g. Sahara.
• 250 g. Drain. Oils.
• 1/3 teaspoon vanilla.

Step-by-step cooking instructions:

1. First, flour and sugar are ground, then eggs and 50 ml are added. milk. To avoid clots, you need to beat the mixture for 5 minutes.
2. The remaining milk is brought to a boil separately, but so that only bubbles appear.
3. After this, the milk is combined with the rest of the products and everything is brought to a boil.
4. Separately, beat the butter and vanilla.
5. While beating the main mass, begin to gradually add the whipped butter.

Chocolate ice cream for cake

Ingredients:

• Sour cream 20% - 300 g.
• The same amount of 30% cream
• Two eggs
• Powdered sugar – 175 g.
• 3 tbsp. l. Cocoa
• Art. spoon of flour

How to make chocolate cream ice cream:

1. Separately, beat the whites and yolks of the eggs.
2. First add powdered sugar to the whites, then add pre-mixed cocoa, flour and sour cream.
3. The mixture is placed in a steam bath for about 7-10 minutes, during which time the mass will thicken.
4. After cooling, gradually add beaten egg white.
5. Using a mixer, whip the cream and add it to the resulting cream.
6. Within two hours, the resulting product cools.

Preparing custard

For the custard you will need:

• Milk of any fat content in the amount of one glass
• 0.5 cups sugar
• 100 g soft butter
• 3 tbsp. l. with a heap of flour
• A little vanilla

How to create custard filling, step by step preparation:

1. A quarter of the milk is poured into a separate container, the rest is poured into a pan. Sugar is sent there and left until dissolved.
2. Flour is added to a separate part of the milk and mixed thoroughly so that no lumps appear.
3. The pan with milk and sugar should be heated over the fire, after which a small part of the liquid is added to the milk and flour and diluted so that the mass becomes liquid.
4. Now the pan with milk and sugar is set to gas. And the milk-flour mixture is added to it. Cook the cream until thick. Stirring constantly. Then remove from heat, and still stir so that a film does not form.
5. Separately, using a mixer, beat 100 g of butter.
6. The cooled cream also needs to be beaten with a mixer; it will not increase in volume, it will simply become softer, and possible lumps will dissolve.
7. Combine the cream, vanillin and butter and beat everything again with a mixer.

The cream filling for greasing the cake is ready.

Protein ice cream recipe

Read more on the site: Milk girl cake with filling cream – 7 step-by-step recipes

This cream is also called wet meringue and is used to decorate cakes.

Ingredients:

• 2 eggs
• 100 g sugar
• A quarter of a spoonful of citric acid

Cooking instructions:

1. Eggs are divided into whites and yolks;
2. Mix the whites with sugar; the bowl should be larger;
3. Place the cup with egg whites and sugar in a steam bath so that the water does not touch the bottom of the dish;
4. Light the gas and start whisking the egg whites and sugar with a mixer over the steam;
5. After just 5-6 minutes of beating, you will see that the mass has become white and homogeneous. You need to add citric acid to it;
6. While the water in the saucepan is boiling, beating cannot be left for a minute, otherwise the whites will curl and the cream will be spoiled;
7. After removing the mixture from the heat, continue whisking for another 3-4 minutes. As a result, you will get a dense white mass, oily in appearance.
8. With this cream, using a pastry bag, you can decorate a cake or prepare dry meringue by placing it in the oven.

Cream cheese ice cream

In order to prepare such a cream, you will need the following products:

• Mascarpone cheese – 300 g.
• Cream in the amount of 250 ml.
• Powdered sugar – 120-150 g.
• Vanilla bag.

Preparing the cream is not difficult:

1. First the cheese, powder and vanillin are mixed
2. Whip the cream separately
3. All components are combined and carefully mixed.

With mascarpone cheese

It will be especially tasty if you add strawberries or other berries of your choice to the cream. And mascarpone can sometimes be replaced with cottage cheese.

Step-by-step recipes for making ice cream for a cake with powdered sugar, starch, cocoa and food coloring

2018-08-26 Rida Khasanova

Grade
recipe

1025

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

31 gr.

Carbohydrates

26 gr.

393 kcal.

Option 1: Classic recipe for ice cream for cake

One of best creams for the cake - ice cream. This is a creamy custard prepared with sour cream, cream or full-fat milk. It is always prepared in a water bath, so the ingredients are combined in the best way. But there are recipes without heating foods. Such creams are thick, fluffy and homogeneous.

They are great for layering a cake, leveling it, or covering the top. You can make cake decorations from the ice cream using various attachments on a pastry bag or syringe. The decorations do not settle and remain airy and appetizing when storing delicacies.

Ingredients:

• 300 ml cream (25-33% fat content - this is important);
• 100 gr. powdered sugar (you can use “extra” sugar);
• 1 chicken egg;
• 100 gr. sweet butter;
• a pinch of vanillin;
• 3 tbsp. l. wheat flour.

Step-by-step recipe for ice cream for cake

In an enamel cup, mix sour cream, sweet powder, egg, flour and vanillin. Whisk until the ingredients are combined and the egg is well dispersed and the flour is not lumpy. Place in a water bath when the water boils. Heat, stirring constantly. Very soon the mixture will thicken - after 4.5-5 minutes.

Cool the mixture to room temperature. You can put the mixture on the balcony or in the refrigerator at this time. Just cover the workpiece with cling film or foil until contact, so that a film does not form on top.

Separately, beat the soft butter. Add to the preparation. It is important that the custard and butter are at approximately the same temperature. If this rule is not followed, the cream may leak.

Beat the mixture for a couple of seconds until all ingredients are well combined. The finished ice cream can be used to decorate not only cakes, but also homemade cakes, cupcakes, petit fours, muffins, and cupcakes.

One of the most important secrets of making ice cream buttercream is the temperature of the ingredients. It must be the same. That is, if you want to make cream, put the ingredients for it from the refrigerator to the table 2 hours in advance. This way they will mix and beat perfectly.

Option 2: Quick recipe for ice cream for cake

Cream ice cream can be prepared without heating the ingredients. Then for the base you will need thick cream cheese and heavy cream. As an assistant, take a powerful blender with a whisk or a whisk mixer.

Ingredients:

• 300 gr. mascarpone cheese;
• 250 ml heavy cream;
• approximately 150 gr. sweet powder;
• a pinch of vanillin.

How to quickly prepare cream ice cream for a cake recipe

Place food from the refrigerator on the kitchen counter in advance. Take a large mixing bowl. Pour thicker cream into it. Add sweet powder and a little vanilla.

Beat the mixture until fluffy and creamy.

Separately, slightly punch the cheese. Before this, if you wish, you can rub the cheese through a sieve. This procedure is important if the cheese dough is not uniform in structure. The cheese should become more fluffy. Add the cheese to the cream in several batches. Beat for a couple more seconds until smooth. Use immediately for its intended purpose - to cover cakes, pastries, cookies or gingerbread cookies, as well as their decorations.

Expensive mascarpone can be replaced with more affordable product- curd or cream cheese. Or take cottage cheese. Just not grainy, but soft, pasty. Add vanillin powder to the cream carefully. Too much vanillin will spoil the sweetness. A pronounced bitterness will appear in the taste. If possible, use real vanilla seeds from the pod or vanilla sugar instead of powder.

Option 3: Crema ice cream for cake recipe with potato starch

To obtain a thicker cream, flour, wheat or corn, is added to the ingredients. But it can be replaced with potato starch. You will get the same thick cream for desserts. And it will take a little less time to cook.

Ingredients:

• 200 ml heavy cream;
• approximately 200 gr. sugar (or powder);
• 2 tbsp. l. potato starch;
• 2 yolks from chicken eggs;
• approximately 100 gr. sweet butter.

How to cook

In a cup or small saucepan, combine cream, sugar, potato starch. Add slightly beaten egg yolks. Mix everything well, you will get a slightly yellowish mass.

Heat in a water bath at a gentle simmer. Be sure to stir constantly so that the bottom does not burn and the cream does not come out in lumps. If this happens, strain the mixture through a fine sieve.

Stirring, cool to room temperature.

Separately, beat the sweet butter a little. Add to cream. Whisk total weight to pomp. Then cool the cream a little, it will thicken even more.

Remember what fattier foods for preparing the cream, the faster and better it thickens. And the better quality the cream will be. Such high-calorie ingredients include sour cream (or cream), egg yolks(it is better to take homemade eggs) and butter (82% fat is the best choice).

Option 4: Crema ice cream for cake recipe with cocoa

Chocolate cream ice cream is easy to make in two ways. Tint the cream according classic recipe unsweetened cocoa powder. Or add grated chocolate to the ingredients for the cream - preferably bitter or dark.

Ingredients:

• 350 gr. sour cream (fat);
• 5 tbsp. l. sugar (white);
• 3 chicken eggs (yolks only);
• 2 whole tbsp. l. flour;
• 1 tbsp. l. (without a slide) cocoa powder;
• seeds from one vanilla pod (or a pinch of vanilla powder);
• 120 gr. sweet butter.

Step by step recipe

Mix sour cream with sugar. When the grains disperse, continue cooking.

Add yolks, flour, cocoa to sweet sour cream. Cut the vanilla pod in half, scoop out the seeds, and add them to the sour cream mixture. If you use chocolate instead of cocoa, grate it and add it to the sour cream mixture. When heated, the crumbs will melt and intensely color the white mass.

Place the mixture in a water bath. Stir constantly with a wooden spatula. Gradually the mixture will turn into a thick chocolate cream. When the mixture reaches the desired thickness, remove from heat. Cool to normal room temperature.

Lightly beat the butter in a clean, dry bowl. Add to cream. Beat until smooth and creamy at first speed of a blender or mixer.

Do not use sweet cocoa powder mixtures such as Nesquika and the like for this recipe. They make creams sticky. Not only is it changing appearance, but also taste.

Option 5: Crema ice cream for cake recipe with food coloring

To make desserts colorful and rainbow-colored, creams of different colors are used to decorate them. Tinting homemade creams is as easy as shelling pears. The most common method is cocoa or chocolate. And if you need red, green, pink, yellow or another color, use this recipe.

Ingredients:

• 250 ml fat milk;
• 3 full tbsp. l. wheat flour (only the highest grade);
• 2 chicken eggs;
• about 150 gr. Sahara;
• 250 gr. sweet butter;
• food coloring to taste.

How to cook

Whisk a little in a bowl chicken eggs. Sift into them wheat flour. You can use corn, then the cream will take on a slightly yellowish tint.

Add sugar, milk. For high-quality cream, only full-fat milk is suitable, ideal homemade milk- cow or goat. Stir the mass. Heat in a water bath until thickened. To ensure the mixture is proper, be sure to stir it with a whisk when heating.

Remove from stove. Stirring, cool until warm.

Knead the butter (under no circumstances replace it with margarine or spread) until soft. Add food coloring to taste. If you want to make several different shades, divide the oil into different bowls and make a different color in each.

Add warm cream (not hot) to the butter. Beat a little, just until the mass is mixed and fluffy and airy. Now you can put the cream to work - decorate desserts or sweet cocktails for children with it.

If you don’t or don’t want to use food coloring, use natural ones. Take cranberry juice for Pink colour, spinach juice - for green and light green, blueberries - for purple and blue. The yellow and orange hue can be obtained from ground turmeric or saffron. The more dye you add, the richer the color will be.

Bon appetit!

When all the recipes for muffins and biscuits have been mastered, the cook moves on to more complex sweet desserts - cakes. Those that are assembled from cakes need a layer, and the most universal is Plombir cream for cake: delicate, taste qualities reminiscent of creamy ice cream. How is it prepared, what are its features and how many varieties does it have?

How to make ice cream for a cake

The reason for this beautiful name– “Ice cream” – lies in the taste: the cream is very similar to ice cream, which is determined by the composition. The basis is cream, which enterprising housewives occasionally replace with sour cream, which reduces the calorie content and cost of the dish. If the dessert is served cold, the cream will be as close in taste and appearance as ice cream. It is prepared using brewed technology:

1. All products, except oil, are simmered in a water bath until the mass begins to thicken.
2. The mixture is cooled in natural conditions.
3. The softened butter is whipped and added to the main mass.
4. Use a mixer to bring it to a dense consistency and cool.

Cooking principles

The composition of the ice cream for cake can be varied according to its purpose and the recipe of the cakes, therefore some aspects of the work are relevant only for a specific set of components. Before tying a kitchen apron, study the following recommendations:

• The time the mixture simmers in a water bath is determined by the fat content of the sour cream/cream - the lower it is, the longer you will have to wait.
• When cooling, the ice cream must be covered with film or a lid - otherwise a crust will form from contact with air.
• Before heating, you need to mix all the products in a cold container; it will be placed in the same cold water bath so that heating occurs evenly.
• Wait until the custard base has cooled completely before adding the oil.

Food preparation

For any custard - whether you plan to soak the cakes with it or just decorate the cake on top - you need to place all the components on the table in advance so that they warm up at room temperature. This is especially true for butter and cream (if necessary, sour cream and eggs too): this way, subsequent heating in a water bath will be softer. There are a few more things you need to know about choosing and preparing products:

• Cream can be of plant or animal origin - this will have almost no effect on the taste and can only affect the whipping process. The fat content should not be below 30%, and be sure to monitor the freshness of the product.
• Sweetener - it is advisable to use powdered sugar: due to its fine grinding, it mixes perfectly with the liquid substance and dissolves in it, and crystals of refined sugar can remain dense and can be felt on the teeth.
• You need butter with a fat content of 82.5% - the composition of this product is devoid of vegetable impurities, so it turns out to be an ideal layer for the cake: airy, tender, with a mild taste.

Recipe for ice cream for cake

Even the base of such a dessert can be modified: according to traditional technology, the ice cream for the cake is based on cream, but some chefs have come up with options without it and without sour cream - the taste remains the same. Listed below step by step recipes with photos they will show you how you can make 10 different “Seals” and find the best one for each housewife.

With sour cream

• Time: 4 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 2516 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

A budget option for ice cream for cakes is considered to be sour cream: it is less delicate than creamy, but just as tasty and goes great with any desserts. It is used to level the surface of cakes before applying mastic icing, filling sand baskets, and decorating cupcakes. Granulated sugar can be replaced with powdered sugar, and essence can be used instead of vanillin.

Ingredients:

• sour cream 20% – 370 g;
• egg;
• flour – 105 g;
• butter – 120 g;
• granulated sugar – 100 g;
• vanillin – 1/4 tsp.

Cooking method:

1. With a mixer operating at minimum speed, mix the sour cream with the egg, add granulated sugar, vanillin, and flour in a thin stream under the rotating blades.
2. Place the bowl with the mixture in a cold water bath.
3. After 20 min. The mass should thicken to approximately the consistency of jelly and darken slightly.
4. Remove the bowl from the stove and let the contents cool.
5. Beat the cubed butter with a mixer and add it in small portions to the base of the future cream.
6. Stir and refrigerate for 4 hours.

With milk

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 3061 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you make ice cream for a cake with milk, it will be softer than sour cream and lighter, perfect for filling eclairs and profiteroles, decorating muffins, baskets, and any cold desserts. For the purpose of flavoring, it can be supplemented with liqueur or cognac: take 1 tbsp for the specified amount of ingredients. l., which is administered on last stage with oil part.

Ingredients:

• milk – 250 ml;
• flour – 70 g;
• eggs – 2 pcs.;
• sugar – 150 g;
• butter – 250 g;
• vanillin – 1/3 tsp.

Cooking method:

1. Mix flour with sugar, add eggs, 50 ml of milk. Whisk for a couple of minutes to remove any clumps.
2. Bring the milk (glass) until small bubbles begin to appear, but not the process will begin active boiling.
3. Combine with the main mixture on the stove, heat for 2 minutes, stirring constantly. Remove from the burner.
4. Beat soft butter with vanilla until white.
5. Add to the cooled cream mixture, continuing to beat.

Custard diplomat

• Time: 2 hours 25 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 2003 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty: medium.

This composition is not suitable for layering heavy cakes, but if you are thinking of making Napoleon or Mille-feuille, or are looking for a mixture for soaking cakes, this is an excellent choice for a delicate sweet cream. Subtract the cream from here and you get a classic custard filling for cakes. Any starch is allowed to be used; the vanilla pod is replaced with liquid essence.

Ingredients:

• milk – 500 ml;
• sugar – 100 g;
• starch – 35 g;
• butter – 50 g;
• cream 33% – 200 ml;
• eggs – 2 pcs.;
• vanilla pod.

Cooking method:

1. Peel the vanilla bean, put it in milk, and heat it in a saucepan. When it starts to boil, remove from the stove.
2. Mix starch, sugar and eggs (!) with a whisk.
3. Continuing to stir them, pour in the milk through a sieve. Place it back on the stove.
4. Cook for 3 minutes. after boiling at medium power, waiting for the mixture to become thicker.
5. Add the chopped butter and let it simmer. Remove from the stove.
6. Cover with cling film and leave in the refrigerator for 2 hours.
7. Then whip the cream, add it to the cream mixture, and mix.

Creamy ice cream

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 4372 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty: easy.

If you are looking for a delicious yet simple cake frosting recipe that even a child can make at home, try the option given here. This cream can be combined with various additives, but only at the final stage: add grated lemon zest, dark chocolate shavings, crushed nuts, pieces of dried fruit, or pour in a little liqueur.

Ingredients:

• white chocolate – 50 g;
• cream – 400 g;
• sugar – 400 g;
• cream cheese – 400 g;
• creamy ice cream – 200 g.

Cooking method:

1. Beat the cream with a mixer until stiff peaks form.
2. Mix the cream cheese with broken chocolate and heat until the latter melts. Remove from stove.
3. Add sugar, let cool.
4. Add cream and ice cream in portions.

No cream

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 1896 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If the only thing stopping you from creating ice cream for a cake is the need to use cream or sour cream, try this recipe, which is devoid of these products. The tenderness of the mixture is given egg whites, which are whipped separately and introduced last. If desired, you can add a drop to them while whipping. lemon juice for dazzling whiteness and aroma.

Ingredients:

• sugar – 300 g;
• milk – 200 ml;
• flour – 35 g;
• corn starch – 40 g;
• eggs – 3 pcs.;
• vanilla sugar – 10 g;
• water – 50 ml.

Cooking method:

1. Divide the eggs into yolks and whites, refrigerate the latter.
2. Mix the yolks with sugar (half the volume).
3. Add the sifted flour and starch in portions, continuing to mix.
4. Heat the milk until the first bubbles appear, pour in a thin stream to the yolks.
5. Continuing to heat over low heat until it thickens.
6. Remove from heat and let cool at room temperature.
7. Mix sugar and water and heat separately, boil until bubbles appear.
8. Beat the chilled egg whites with vanilla sugar. Pour in a thin stream under the whisk sugar syrup.
9. Combine both masses with a spatula and refrigerate.

Chocolate ice cream

• Time: 2 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 2793 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

For those with a sweet tooth, the most delicious cream is chocolate ice cream: according to the classic recipe, it is created using cocoa, but you can use melted milk chocolate. If you plan to make “Ice cream” for the cake not with the addition of sour cream, but with cream cheese or only cream, take less powdered sugar: its amount is determined by the degree of salinity of the milk component.

Ingredients:

• sour cream 20% – 300 g;
• cream 33% – 300 g;
• eggs – 2 pcs.;
• powdered sugar – 175 g;
• cocoa – 3 tbsp. l.;
• flour – 1 tbsp. l.

Cooking method:

1. Separate the egg yolks and whites, beat the latter separately until stiff foam.
2. Mix the beaten yolks with powdered sugar (work with the mixer for 2 minutes) with cocoa, flour and sour cream.
3. Place in a water bath and heat until the mixture thickens (it will take 7-10 minutes).
4. When it cools down, carefully add the protein foam.
5. Beat the cream with a mixer until it reaches peaks and add spoons to it.
6. Stir, cool for 2 hours.

Cheese ice cream

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 1939 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: easy.

If you are afraid to make a custard base, try making an alternative Ice Cream, which can be used as a filling for shortbread cheesecakes, or as a layer for classic sponge cakes. The advantage of the recipe is that there is no need for heating: you mix all the ingredients, cool and get a delicious and very creamy cream. Keep in mind that it is prepared exactly before use.

Ingredients:

• powdered sugar – 85 g;
• mascarpone – 220 g;
• cream 33% – 220 g;
• vanilla essence – 1/3 tsp.

Cooking method:

1. Using a mixer, beat the cream to stiff peaks, carefully monitoring their structure - do not allow separation.
2. Separately, combine the powdered sugar and mascarpone cheese, also beat at low speed, but do this for no longer than a minute.
3. Add vanilla essence to the cheese and sugar mixture and beat for another 10 seconds.
4. Gently mix the cream and cheese-sugar mass with a spatula from bottom to top. Don't shake!

With fruits

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 2641 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If desired, such a cream can become an independent delicacy: mix with berries or fruits (chop finely, do not use too much watery species), let it sit in the freezer for a couple of hours, and you will have a classic ice cream cake. The decoration will be any store-bought or homemade topping, which can even be melted chocolate mixed with milk.

Ingredients:

• cream cheese – 200 g;
• cream 33% – 200 g;
• strawberries – 50 g;
• canned peaches – 100 g;
• butter – 120 g;
• powdered sugar – 150 g;
• corn starch – 1 tsp;
• vanillin – 1/3 tsp.

Cooking method:

1. Blend the berries and peach halves, washed and dried with napkins, in a blender.
2. Mix with starch, heat in a water bath and wait until thickened.
3. Let cool, combine with whipped butter.
4. Add cream cheese, stir.
5. Separately, beat the cream with vanilla and powdered sugar.
6. Mix the cream-sugar and fruit-cheese mixtures with a spatula and cool.

Vanilla ice cream

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 2756 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you want to get the taste effect of melted ice cream in your dessert, try making Ice Cream for the cake using this recipe. The mass is thickened with corn starch - potato starch is undesirable, and it cannot be completely replaced with flour. The cream must be full-fat, the milk must be fresh, with classic (3.2%) fat content. Experts advise preparing this “Ice cream” for cakes on a traditional sponge cake.

Ingredients:

• milk – 400 ml;
• sugar – 200 g;
• butter – 110 g;
• flour – 70 g;
• corn starch – 35 g;
• cream – 160 ml;
• vanilla – 1/2 tsp.

Cooking method:

1. Mix sugar with flour and starch in a small saucepan.
2. Pour in milk and place in a water bath.
3. Heat slowly over low heat, stirring to dissolve the sugar grains and avoid creating lumps.
4. When the custard base begins to thicken, remove the pan from the water bath.
5. Let cool by stretching the cling film over the top.
6. In separate containers, beat the cream and soft butter with a mixer/whisk.
7. One by one, add butter, vanillin, and cream into the cooled mixture, where the blades of a running mixer are immersed.
8. Do not beat the mixture for a long time after adding the cream: let it cool for 2 hours and use it on the cake.

Ice cream with gelatin

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 2102 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you need a strong ice cream for the cake that will hold its shape, add gelatin. Most recipes are designed for powder, but you can also work with leaf, only it breaks down before soaking and the amount of water required will be greater. Before using on a cake, gelatin ice cream is not cooled, otherwise it will be unsuitable for further work.

Ingredients:

• condensed milk – 3 tbsp. l.;
• powdered gelatin – 15 g;
• cream 30% – 400 g;
• cold water – 45 ml;
• vanillin – 1/4 tsp;
• powdered sugar – 125 g.

Cooking method:

1. Pour gelatin with water and forget for 15 minutes.
2. Beat the creamy mixture with powdered sugar until stiff peaks form. Add vanillin.
3. Heat the swollen gelatin, but do not allow it to boil.
4. When the lumps dissolve, pour into the creamy mixture,
5. Add condensed milk, beat again until smooth and soft.

In all recipes for this dessert you can use flavoring, but if you prepare ice cream for a cake with milk, it is added to initial stage warming up, and in other cases - when adding cream at the end. A few more recommendations from professionals:

• Carefully monitor the consistency while whipping the working mass: if you use cream of animal origin, it may begin to separate when the mixer is running for a long time. Plant-based ones are less “capricious” in this matter.
• To quickly soften the butter, grate it or chop it very finely with a knife.
• Low fat sour cream (up to 20%) should be transferred to a gauze bag (folded 6 times) to allow the whey to drain.
• Whip the cream for the cake filling in a cold cup - this will give it a special fluffiness.

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