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

The lightest culinary specialties are cupcakes and cookies. But baking cakes is an art. For their layer, you need to prepare a cream. Cream ice cream for the cake will be the most suitable. In terms of 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 Art. l. flour

How to cook cream ice cream on sour cream:

1. Take the butter out of the refrigerator 1 hour before preparing the cream.
2. Put sour cream, egg, sugar and flour in a cup, mix all the ingredients.
3. Now, using a mixer or whisk, beat the mass until the sugar is completely dissolved.
4. Now the cup should be put on a small fire or steam bath. All the time the mass must be stirred. Bring it to the required density.
5. After removing from the stove, the cream must be cooled, during which time it will thicken even more.
6. Butter is whipped separately.
7. Gradually pour the butter into the cream, while continuing to beat.
8. At the end, vanilla sugar is added and the mass is whipped again for 2 minutes.

Components:

• 2 cups milk (does not have to be fat, you can replace it with condensed milk)
• Sugar - 1 cup
• 2 tbsp. l. pre-sifted flour
• Starch (usually take potato) - 1 tbsp. l.
• Cream - 150 ml.
• Soft butter - 100 g.

Cream ice cream on cream is easy to prepare, you need to follow the following sequence:

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

Cooking takes an average of 45 minutes.

You will need the following products:

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

Step by step cooking instructions:

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

Chocolate ice cream for cake

Ingredients:

• Sour cream 20% - 300 g.
• The same 30% cream
• Two eggs
• Sugar in the form of powder - 175 g.
• 3 art. l. Cocoa
• Art. a spoonful of flour

How to make chocolate cream ice cream:

1. Whisk egg whites and yolks separately.
2. First, attach the powdered sugar to the proteins, then add the pre-mixed cocoa, flour and sour cream.
3. The mixture is placed on a steam bath for about 7-10 minutes, during which time the mass will thicken.
4. After cooling, beaten egg white is gradually introduced.
5. With the help of a mixer, cream is whipped and added to the resulting cream.
6. Within two hours, the resulting product cools down.

Cooking custard

For the custard you will need:

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

How to create a custard ice cream, step by step cooking:

1. A quarter of the milk is poured into a separate container, the rest is poured into a saucepan. Sugar goes there and is left to dissolve.
2. Flour is added to a separate part of the milk and mixed thoroughly so that lumps do not appear.
3. A saucepan with milk and sugar should be heated over a fire, after which a small part of the liquid is added to the milk with flour and diluted so that the mass becomes liquid.
4. The saucepan with milk and sugar is now set to gas again. And the milk-flour mixture is added to it. Cook the cream until thickened. Constantly stirring. Remove from the heat, and stir all the same so that a film does not form.
5. Separately, with the help of a mixer, 100 g of oil are whipped.
6. The cooled cream also needs to be beaten with a mixer, it will not increase in volume, it will just become softer, and possible lumps will dissolve.
7. Combine the cream, vanillin and butter and beat everything again with a mixer.

Cream ice cream 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
• The fourth part of a spoonful of citric acid

Instructions for cooking:

1. Eggs are divided into proteins and yolks;
2. Mix the proteins with sugar, while the bowl should be larger;
3. Place the bowl of egg whites and sugar on the steam bath so that the water does not touch the bottom of the dish;
4. Light the gas and start beating the egg whites with sugar over the steam;
5. After 5-6 minutes of whipping, 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, the whipping should not be left for a minute, otherwise the proteins will curl up and the cream will be spoiled;
7. After removing the mass from the heat, continue to beat 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 sachet.

Preparing the cream is not difficult:

1. Cheese, powder and vanillin are mixed first
2. Whipped cream separately
3. All components are combined and gently mixed.

With mascarpone cheese

It will be especially tasty if you add strawberries or other berries to your taste in the cream. And mascarpone can sometimes be replaced with curd 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 starch - 1 tsp.

Cooking sequence:

1. Puree is made from berries.
2. Starch is added to it and boiled a little over low heat, after which the mixture cools.
3. The softened butter is introduced into the berry puree, and then into the mascarpone cheese. Intensive whipping is not required.
4. Separately, whip the cream and add powdered sugar with vanilla. Beat again until firm foam.
5. After that, all the blanks are connected. There is no need to beat anything.

To make the cream lush and appetizing, always take fresh food, moreover, in its own way temperature regime they must be the same. But the cream needs to be cooled a little, then they will churn well.

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

While cooking the cream on 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 with the help of a cream, which I will talk about today. It is truly versatile because it is suitable for both lining cakes and for layering, and also holds its shape well and is suitable for cupcake hats. So, step by step cream recipe "Plombir", write down, remember, add to bookmarks!

Ingredients:

• Yolks - 3 pcs.
• Sugar - 130 g
• Vanilla sugar - 1 sachet (10 grams). You can make a substitute for vanilla extract (1 tsp)
• Flour - 2 tbsp. l.
• Sour cream (fat content 20% and above) - 350 g. If you can use rustic sour cream, take it.
• Butter - 200 g

How to make cream ice cream

Separate the whites from the yolks. Proteins can be frozen or cooked from them, and other desserts. Try to separate the proteins 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 a homogeneous mass is obtained in a bowl, without ceasing to work with a mixer, add in a thin stream granulated sugar(130 g).

All ingredients are indicated for my taste, taking into account the fact that I do not like oversweetening in pastries, including cream. You can change the proportions of sugar up / down, depending on how much you like sweet.

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

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

Now you do not 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 oily (20% fat at least). I usually use the one in the photo. If you manage to get rustic sour cream - great! With it, the cream turns out even tastier (sourness is not as pronounced as with city sour cream).

Again, mix all the ingredients together. It is better not to remove the mixer to the side during the preparation of the cream.

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

Brewing ice cream ice cream in a water bath

All the ingredients that we have mixed must be put on water bath and brew. To do this, pour water into a saucepan or saucepan (2-3 finger level), put on fire, bring to a boil and reduce heat to a minimum. 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), put in a water bath (the bottom of the bowl should not touch the water).

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

When the cream starts to remind semolina, 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 down 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 it is worth covering with cling film in a contact way (the bag or film should touch the cream closely).

The contact storage option is shown in the photo.

Put butter (200 g) in a separate bowl. To make it soft, take it out of 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 for 1 tbsp. l. add the custard base to the cream, stirring each time until smooth.

As a result, you will get a homogeneous gentle cream to be refrigerated before use. To cool the ice cream delicacy, one hour in the refrigerator is enough. On the sides of the cake, you can make various curly patterns with this cream: it will not flow and hold its shape well, including on cream caps on cupcakes.

The cream tastes like melted Plombir ice cream, its creamy and delicate taste goes well with biscuit cakes and any other desserts.

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

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

Cream on cupcakes in the photo:

Bon appetit!

In contact with

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

Classic ice cream for cake on 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 Art. l. flour

How to cook cream ice cream on sour cream:

1. Take the butter out of the refrigerator 1 hour before preparing the cream.
2. Put sour cream, egg, sugar and flour in a cup, mix all the ingredients.
3. Now, using a mixer or whisk, beat the mass until the sugar is completely dissolved.
4. Now the cup should be put on a small fire or steam bath. All the time the mass must be stirred. Bring it to the required density.
5. After removing from the stove, the cream must be cooled, during which time it will thicken even more.
6. Butter is whipped separately.
7. Gradually pour the butter into the cream, while continuing to beat.
8. At the end, vanilla sugar is added and the mass is whipped again for 2 minutes.

How to cook with cream?

Components:

• 2 cups milk (does not have to be fat, you can replace it with condensed milk)
• Sugar - 1 cup
• 2 tbsp. l. pre-sifted flour
• Starch (usually take potato) - 1 tbsp. l.
• Cream - 150 ml.
• Soft butter - 100 g.

Cream ice cream on cream is easy to prepare, you need to follow the following sequence:

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

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

Air cream on milk

Cooking takes an average of 45 minutes.

You will need the following products:

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

Step by step cooking instructions:

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

Chocolate ice cream for cake

Ingredients:

• Sour cream 20% - 300 g.
• The same 30% cream
• Two eggs
• Sugar in the form of powder - 175 g.
• 3 art. l. Cocoa
• Art. a spoonful of flour

How to make chocolate cream ice cream:

1. Whisk egg whites and yolks separately.
2. First, attach the powdered sugar to the proteins, then add the pre-mixed cocoa, flour and sour cream.
3. The mixture is placed on a steam bath for about 7-10 minutes, during which time the mass will thicken.
4. After cooling, beaten egg white is gradually introduced.
5. With the help of a mixer, cream is whipped and added to the resulting cream.
6. Within two hours, the resulting product cools down.

Cooking custard

For the custard you will need:

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

How to create a custard ice cream, step by step cooking:

1. A quarter of the milk is poured into a separate container, the rest is poured into a saucepan. Sugar goes there and is left to dissolve.
2. Flour is added to a separate part of the milk and mixed thoroughly so that lumps do not appear.
3. A saucepan with milk and sugar should be heated over a fire, after which a small part of the liquid is added to the milk with flour and diluted so that the mass becomes liquid.
4. The saucepan with milk and sugar is now set to gas again. And the milk-flour mixture is added to it. Cook the cream until thickened. Constantly stirring. Remove from the heat, and stir all the same so that a film does not form.
5. Separately, with the help of a mixer, 100 g of oil are whipped.
6. The cooled cream also needs to be beaten with a mixer, it will not increase in volume, it will just become softer, and possible lumps will dissolve.
7. Combine the cream, vanillin and butter and beat everything again with a mixer.

Cream ice cream for greasing the cake is ready.

protein ice cream recipe

Read more on the site: Cake milk girl with ice 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
• The fourth part of a spoonful of citric acid

Instructions for cooking:

1. Eggs are divided into proteins and yolks;
2. Mix the proteins with sugar, while the bowl should be larger;
3. Place the bowl of egg whites and sugar on the steam bath so that the water does not touch the bottom of the dish;
4. Light the gas and start beating the egg whites with sugar over the steam;
5. After 5-6 minutes of whipping, 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, the whipping should not be left for a minute, otherwise the proteins will curl up and the cream will be spoiled;
7. After removing the mass from the heat, continue to beat 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 sachet.

Preparing the cream is not difficult:

1. Cheese, powder and vanillin are mixed first
2. Whipped cream separately
3. All components are combined and gently mixed.

With mascarpone cheese

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

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

2018-08-26 Rida Khasanova

Grade
prescription

1025

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

31 gr.

carbohydrates

26 gr.

393 kcal.

Option 1: Classic ice cream cake recipe

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

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

Ingredients:

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

Step-by-step recipe for cream ice cream for cake

In an enamel cup, mix sour cream, sweet powder, egg, flour and vanilla. Beat with a whisk so that the products are mixed, and the egg is well dispersed, and the flour is not lumpy. Put in a water bath when the water boils in it. Heat up, stirring constantly. Very soon the mixture will thicken - after 4.5-5 minutes.

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

Beat soft butter separately. Add to stock. It is important that the custard and butter are at about the same temperature. If this rule is not followed, the cream may leak.

Beat the mass for a couple of seconds so that all the ingredients are well mixed. Ready cream ice cream can decorate not only cakes, but also homemade cakes, cupcakes, petit fours, muffins, muffins.

One of the most important secrets of making cream ice cream is the temperature of the ingredients. It must be the same. That is, if you want to make a cream, put the products for it from the refrigerator on the table in 2 hours. So they will mix and fluff up perfectly.

Option 2: A quick cream ice cream recipe for a cake

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

Ingredients:

• 300 gr. mascarpone cheese;
• 250 ml of fat cream;
• about 150 gr. sweet powder;
• a pinch of vanilla.

How to quickly make cream ice cream for a cake recipe

Put food from the refrigerator on the kitchen table in advance. Take a large bowl for whisking. Pour thicker cream into it. Sprinkle with sweet powder and a little vanilla.

Beat the mass until a fluffy creamy state.

Punch the cheese separately. Before this, if desired, you can rub the cheese through a sieve. This procedure is important if the cheese dough is heterogeneous in structure. The cheese should get thicker. In several stages, fold the cheese into the cream. Beat for a couple more seconds until smooth. Use immediately for its intended purpose - to cover cakes, pastries, cookies or gingerbread, as well as their decorations.

Expensive mascarpone can be replaced with more affordable product- cottage cheese or cream cheese. Or take cottage cheese. Only not granular, but soft, matte-like. Add vanillin powder to the cream carefully. Too much vanilla 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: Cream 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 get the same thick cream for desserts. And it will take a little less time to cook.

Ingredients:

• 200 ml of heavy cream;
• about 200 gr. sugar (or powder);
• 2 tbsp. l. potato starch;
• 2 yolks from chicken eggs;
• about 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 boil. 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 mass through a frequent sieve.

While stirring, cool to room temperature.

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

Remember what fatter foods for making cream, the faster and better it will thicken. And the better 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: Cream ice cream for cake recipe with cocoa

Chocolate cream ice cream is easy to make in two ways. Touch up the cream 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 st. l. sugar (white);
• 3 chicken eggs (only yolks);
• 2 whole st. l. flour;
• 1 st. 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, scrape out the seeds, send them to the sour cream mixture. If chocolate is used instead of cocoa, grind it through a grater and add to the sour cream. When heated, the crumb will melt and intensively color the white mass.

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

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

Do not use sweet cocoa powders like Nesquik or the like for this recipe. With them, the creams are sticky. Not only is changing appearance but also taste.

Option 5: Ice cream cake recipe with food coloring

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

Ingredients:

• 250 ml of fat milk;
• 3 full art. 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 in them wheat flour. You can use corn, then the cream will acquire a slightly yellowish tint.

Add sugar, milk. For a 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. In order for the mass to be appropriate, be sure to stir it with a whisk when heated.

Remove from stove. While stirring, cool until warm.

Butter (never replace it with margarine or spread) mash until soft. Add food coloring to taste. If you want to make several different shades, divide the oil into different bowls, and make your own color in each.

Add warm cream (not hot) to the butter. Beat a little, just so that the mass is mixed and lush, airy. Now you can use the cream to decorate desserts or sweet cocktails for children.

If you don’t want to or don’t want to use food colorings, use natural ones. Take cranberry juice Pink colour, spinach juice - for green and light green, blueberries - for purple and blue. Yellow and orange hues 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 cupcakes and biscuits are mastered, the culinary specialist moves on to more complex sweet desserts - cakes. Those that are assembled from cakes need a layer, and the most versatile one is Cream Plombir for cake: gentle, palatability reminiscent of ice cream. How is it prepared, what are its features and how many varieties does it have?

How to make ice cream for cake

The reason for this beautiful name- "Plombir" - lies in the taste: the cream is very similar to ice cream, which is determined by the composition. The basis is cream, which occasionally enterprising housewives replace with sour cream, which reduces the calorie content and cost of the dish. If the dessert is served cold, the cream will come as close as possible in taste and appearance to ice cream. It is prepared according to brewing technology:

1. All products, except oil, languish in a water bath until the mass begins to thicken.
2. The mixture cools down to vivo.
3. The softened butter is whipped and injected into the bulk.
4. With a mixer, bring it to a dense consistency, and cool.

Cooking principles

The composition of the Plombir cream for the cake can be varied according to its purpose and the recipe for 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 languishing time of the mixture in a water bath is determined by the fat content of sour cream / cream - the lower it is, the longer you have to wait.
• When cooling, Ice cream must be covered with a film or a lid - otherwise, a crust will appear from contact with air.
• It is necessary to mix all the products before heating in a cold dish, it will be placed in the same cold water bath so that the heating occurs evenly.
• Wait for the custard base to cool 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 put 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): so the subsequent heating in a water bath will be softer. When choosing and preparing products, you need to know a few more points:

• Cream can be of plant and animal origin - this will hardly affect the taste and can only affect the whipping process. Fat content should not be lower than 30%, and be sure to monitor the freshness of the product.
• Sweetener - it is advisable to use powdered sugar: because of the fine grinding, it mixes perfectly with the liquid substance and dissolves in it, and refined sugar crystals can remain dense and be felt on the teeth.
• Butter is needed with a fat content of 82.5% - the composition of this product is devoid of vegetable impurities, so an ideal layer for the cake is obtained: airy, delicate, with a mild taste.

cream ice cream recipe for cake

Even the base of such a dessert can change: according to the traditional technology, ice cream cake cream is based on cream, but some chefs have come up with options without them and without sour cream - the taste has remained at the same level. Below step by step recipes with a photo they will show you how you can make 10 different "Plombirs" and find the best one for each hostess.

On sour cream

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

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

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 running at minimum speed, mix sour cream with an egg, introduce granulated sugar, vanillin, 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 - approximately to the consistency of jelly, and darken slightly.
4. Remove the bowl from the stove, let it cool down.
5. Beat the diced butter with a mixer, add in small portions to the base of the future cream.
6. Stir, refrigerate for 4 hours.

On milk

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

If you prepare Ice cream for a cake in 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 liquor or cognac: for the indicated amount of ingredients, take 1 tbsp. l., which is injected into last step 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. Beat with a whisk for a couple of minutes to eliminate clots.
2. Bring milk (glass) until small bubbles begin to appear, but do not the process will go active boiling.
3. Combine with the main mixture on the stove, heat for 2 minutes, stirring constantly. Remove from burner.
4. Beat soft butter with vanilla.
5. Pour into the cooled cream mass, 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.
• Cuisine: author's.
• Difficulty: medium.

This composition is not suitable for layering heavy cakes, but if you are thinking of making Napoleon or Millefeuil, or are looking for a mixture to soak 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. Starch is allowed to use any, vanilla pod is replaced by 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 pod, put in milk, heat 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 milk through a sieve. Put it on the stove again.
4. Boil 3 min. after boiling at medium power, waiting for the mixture to thicken.
5. Add chopped butter, let disperse. Remove from stove.
6. After tightening with cling film, leave for 2 hours in the refrigerator.
7. After whipping the cream, add to the creamy mass, mix.

Creamy ice cream

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

If you're looking for a delicious yet simple ice cream cake recipe that even a child can make at home, try the option given here. Such a cream can be combined with various additives, but only at the final stage: put grated lemon zest, bitter chocolate shavings, crushed nuts, pieces of dried fruit or pour in a little liquor into it.

Ingredients:

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

Cooking method:

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

No cream

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

If only the need to use cream or sour cream stops you from creating a cream Plombir for a cake, try this recipe 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 during whipping. lemon juice for dazzling whiteness and fragrance.

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, put the latter in the cold.
2. Mix the yolks with sugar (half the volume).
3. Add the sifted flour along with the 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, wait for thickening.
6. Remove from stove, let cool at room temperature.
7. Mix sugar with water and heat separately, boil until bubbles appear.
8. Beat the chilled proteins with vanilla sugar. Pour in a thin stream under the whisk sugar syrup.
9. Combine both masses with a spatula, put in the cold.

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 also use melted milk chocolate. If you plan to make Plombir for the cake not with sour cream, but with cream cheese or cream only, 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 egg yolks and whites, beat the latter separately until a strong foam.
2. Whipped yolks combined with powdered sugar (work with a mixer for 2 minutes) mix with cocoa, flour and sour cream.
3. Put in a water bath, heat until the mixture thickens (it will take 7-10 minutes).
4. When it cools down, gently fold in the protein foam.
5. Whip the cream with a mixer to peaks and add it with spoons.
6. Stir, refrigerate 2 hours.

Cheese ice cream

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

If you are afraid to make a custard base, try making an alternative Sundae, which is worth using 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. With a mixer, whip the cream to dense peaks, carefully monitoring their structure - do not allow stratification.
2. Separately, combine the powdered sugar and mascarpone cheese, also beat on low speed, but do this for no longer than a minute.
3. Drop vanilla essence into the cheese-sugar mass, beat for another 10 seconds.
4. Gently mix the cream and cheese-sugar mass with the movement of the spatula from the bottom up. Don't shake!

With fruits

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

If desired, such a cream can become an independent delicacy: mix with berries or fruits (cut finely, use not too much watery species), let stand in the freezer for a couple of hours, and you will have a classic ice cream cake. Any store or homemade topping will become a decoration, 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. Washed and dried with napkins berries and halves of peaches, beat in a blender.
2. Mix with starch, warm in a water bath and wait for thickening.
3. Let cool, combine with whipped butter.
4. Add cream cheese, stir.
5. Separately, whip cream with vanilla and powdered sugar.
6. Mix the creamy-sugar and fruit-cheese masses with a spatula, cool.

vanilla ice cream

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

If you want to get the taste effect of melted ice cream in dessert, try making ice cream for cake according to this recipe. The mass is thickened with corn starch - potato starch is undesirable, it is not completely replaced with flour either. Cream is taken necessarily fatty, milk - fresh, classic (3.2%) fat content. Experts advise to cook this "Plombir" for cakes on a traditional biscuit.

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, flour and cornstarch in a small saucepan.
2. Pour milk, put in a water bath.
3. Slowly heating over low heat, stir to dissolve the sugar grains and not create lumps.
4. When the custard base begins to thicken, remove the pan from the water bath.
5. Allow to cool by stretching cling film on top.
6. In separate containers with a mixer / whisk, whip the cream, soft butter.
7. Alternately, into the cooled mixture, where the blades of a working mixer are immersed, add butter, vanillin, cream.
8. Do not whip the mass for a long time after adding the cream: send to cool for 2 hours and use on the cake.

Cream ice cream with gelatin

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

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

Ingredients:

• condensed milk - 3 tbsp. l.;
• gelatin powder - 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, forget for 15 minutes.
2. Beat the creamy mass with powdered sugar until stiff peaks. Add vanillin.
3. Warm the swollen gelatin, but do not boil.
4. When the lumps dissolve, pour into the creamy mass,
5. Introduce condensed milk, beat again, achieving uniformity and softness.

In all recipes for this dessert, flavoring can be used, but if you prepare ice cream for a cake in milk, it is added to initial stage warming up, and in other cases - with the introduction of cream in the final. A few more tips from the pros:

• Keep a close eye on the consistency while whipping the working mass: if animal cream is used, it may begin to delaminate when the mixer is run for a long time. Vegetable less "capricious" in this matter.
• To quickly soften the butter, rub it or chop it very finely with a knife.
• Sour cream of low fat content (up to 20%) should be transferred to a gauze bag (fold it 6 times) to allow the whey to drain.
• Whip cream for ice cream cakes in a cold cup - this will give them a special splendor.

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