How to make delicious cream. Oil, cream and custard variations of cake creams at home. Making quick and easy cream for homemade cakes

Who doesn't love homemade sweets?

Grandma's pies, aunt's gingerbread cookies, mother's fluffy cakes.

And how wonderful it is if there is a little cream left and you can eat it just like that, scraping it off the pan with your finger!

It doesn’t matter that homemade cakes are sometimes not as beautiful as store-bought ones, but homemade confectioners can boast of such delicious creams!

Cake cream at home can be prepared from heavy cream, sour cream, sweet cream butter or with its addition, egg whites or milk.

To prepare the cream, you can use whole condensed milk, which can also be boiled.

Depending on the main product and method of preparation, cake cream can be:

Belkov;

Oily;

Creamy;

Sour cream;

Custard.

Oil, cream and protein creams are considered universal, since such creams are not only used to coat cakes, but also to decorate cakes.

Sour cream and custard cream are used mainly for filling the cake., but if such creams are used to cover its surface, then it must be sprinkled on top with fried and then chopped almonds or walnuts, or crumbs made from fragments and trimmings of the cakes.

Custard perfectly saturates not only delicate sponge and honey cakes, it is, like no other, suitable for coating cakes baked from puff pastry. A striking example of this is “Napoleon,” beloved by everyone since childhood.

Depending on the type of cream, as well as the method of its preparation, in addition to the main products, it may contain a thickener in the form of wheat flour.

The taste of homemade creams is improved with crushed nuts, marmalade, pieces of fruit, it all depends on desire and taste.

Flavor the cream You can use special essences, vanilla powder (or sugar), cognacs or dessert wines, which are added during the beating process.

Various colors of cream, which will be used for decoration, can be achieved by mixing into it various food colors, which are also used in production. Such dyes are commercially available, but it is still better to replace them with natural ones.

Finely grated lemon zest or carrot juice produces a yellow cream color.

A red color will be obtained if you pour a little pomegranate, cherry or beet juice into the cream.

By mixing red and yellow natural dyes, you can achieve an orange color.

A beautiful green color is achieved by adding sorrel or spinach juice.

Burnt granulated sugar dissolved in water or strongly brewed instant coffee will color the cream brown.

Cream for cake at home - general principles of preparation

To get delicious cake cream at home, you should take fresh, high-quality and only natural products.

There are many types of cake cream and they differ greatly in preparation methods.

Cake cream at home is usually prepared by initially mixing all the ingredients and then whisking them until the desired thickness and consistency.

There are types of creams for which the base is first brewed, which is then added hot or cooled during the beating process to the rest of the ingredients, or, conversely, other components are combined with the already cooled or still hot brewed base.

Regardless of what type of cream is being prepared, there is a prerequisite: at the end of whipping, the result should be a homogeneous, thick mass that has increased several times. This, in fact, is the finished cream.

“Oblachko” – protein cream for cake at home

A wonderful protein airy cream, a filler for the puff “tubes” so beloved by many. Because of its tenderness, it is often used in baking cakes. And if you add more lemon juice, it will acquire a very unusual sourness.

Ingredients:

Two eggs;

140 grams of sugar;

Citric acid or two drops of lemon juice;

Vanilla powder.

Cooking method:

1. Pour fifty milliliters of water into granulated sugar, stir thoroughly and let the syrup boil. In this case, the heating of the stove should be turned on to the maximum, and to prevent the syrup from burning, you need to constantly stir it during cooking.

2. When it boils, reduce the heat to low and continue cooking.

3. While the syrup is boiling, beat the whites separated from the yolks until a thick, dense foam forms. To make the whites whip faster, add a little citric acid to them while whipping. You can squeeze a couple of drops of lemon juice.

4. Now let’s check the readiness of the boiling sugar syrup. To do this, drop a little of it into cold water and take the ball formed from it with your fingers. If the ball is dense and does not wrinkle, but is not very hard, then the syrup is ready.

5. Take a container with whipped egg whites and begin to beat them again, while very carefully pouring in the syrup just removed from the heat, in as thin a stream as possible. Do not stop whipping until you have poured in all the hot sugar mixture, otherwise the whites will curl and the cream will not work out.

6. The finished cream is used immediately after preparation, as it hardens very quickly.

Protein, steam bath, cream for cake at home

Ingredients:

Five proteins;

200 g yellow, unrefined sugar;

A pinch of lemon juice.

Cooking method:

1. Separate the whites from the yolks and put them in the refrigerator to cool for at least half an hour.

2. Add lemon to the chilled whites and begin to beat slowly. First, you should beat the whites with a fork, and when you see that bubbles have begun to form in the protein mass, move the container to a steam bath and continue beating with a mixer or a low-speed hand blender, gradually increasing the speed. Be sure to note that the bath is a steam bath, not a water bath!

3. The container with proteins should not touch boiling water. The water should not boil too intensely, otherwise the whites will not have time to whip and cook.

4. When the mass begins to turn white, add the entire portion of granulated sugar and continue beating until the mass noticeably increases in volume and thickens. Readiness can be easily determined by the slowdown of the mixer rotation.

5. Remove the container with the cream from the heat and beat vigorously for another ten minutes.

Butter "Charlotte" - cream for cake at home

Ingredients:

360 grams of sugar;

400 grams of sweet cream butter;

Chicken egg – 1 pc.;

240 ml whole pasteurized milk;

4 grams of vanilla powder;

1 tsp. brandy, cognac, or strong, tart wine (“Madera”).

Cooking method:

1. Mix a third of the milk with the entire portion of sugar, add a loose egg, stir well and heat over medium heat to about eighty degrees.

2. Pour the remaining milk into the mixture, boil and, reducing the heat to low, keep at a low simmer for five minutes.

3. Remove from heat, cool slightly and strain while hot through a sieve or colander. Cool to twenty degrees.

4. Add vanilla powder, cognac and start whipping the cream, gradually adding softened butter.

5. When you have a homogeneous air mass, the cream is ready.

Butter "Glace" - cream for cake at home

Ingredients:

400 grams of natural butter;

350 grams of sugar;

Eight eggs;

Vanilla powder or sugar – 5 grams;

A teaspoon of white Muscat wine.

Cooking method:

Ingredients:

Half a liter of fatty (or homemade) sour cream;

Vanilla sugar;

300 grams of bulk sugar.

Cooking method:

1. Using a mixer, beat the chilled sour cream until it increases in volume.

2. Then, without ceasing to beat, add all the granulated sugar and beat until its crystals dissolve and a fairly fluffy and thick mass is obtained.

Cream for cake at home - cooking tricks and useful tips

Do not whip cream in an enamel bowl. Because when whipping, the enamel may break off and pieces of it will fall into the cream.

Whipping any cream begins with low intensity, then increasing the speed of whipping.

Protein cream whipped in an aluminum bowl may darken. To prepare this cream, it is best to take a thick-walled glass or earthenware container.

If you don't separate the yolks from the whites well, you won't be able to beat the egg white cream. Fat that accidentally gets into the bowl can also interfere with whipping.

If you keep fresh sour cream or cream in the refrigerator for a day, the cream prepared from them will whip up much easier and faster.

If the sour cream does not whip well, place it in a sieve, the bottom of which is lined with gauze. The excess liquid will come off and the cream will quickly whip up.

If you initially add half of one raw egg white to the sour cream, it will whip up very quickly.

It is best to brew the custard base in a thick-walled pan, in this case it will not burn.

What kind of cake could there be without thick, shaped and aromatic cream? Right! No! It will turn out dry, ugly, the layer will flow onto the dish. Thick cream will be an excellent filling and decoration for even the most modest cake, but how to prepare it?

Thick cream for cake - general principles of preparation

All creams and fillings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.

General principles for preparing thick creams:

The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores and used in each case according to the attached instructions.

All cream products must be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It’s more difficult with sour cream; even at 25% it can be thick, and sometimes runny.

Sugar and powder are replaced with each other, but you need to focus not on volume, but on weight, since the density of the products is different.

Cocoa must be sifted before adding to the cream to get rid of lumps. You can grind it with granulated sugar before adding liquid if the cream is custard.

The nuts must be fried before adding to the cream, otherwise they will become soggy and tasteless.

It is equally important to observe the temperature regime. When warm, dairy products become liquid, difficult to handle, and do not foam. Butter, on the contrary, needs to be kept at room temperature before beating and adding to the cream so that it softens.

How to make thick cream for a cake from cream and chocolate

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add chocolate.

Ingredients

350 ml cream with 33% fat content;

100 g chocolate;

6 tablespoons of powder;

Vanilla extract.

Preparation

1. Place a saucepan with water for a water bath. Pour 2-3 tablespoons of cream and chopped chocolate into a smaller saucepan. It is better to take dark chocolate with a high cocoa content, at least 60%.

2. Pour the remaining cream into a bowl and beat until fluffy.

3. Only after this we begin to add powdered sugar. Pour in small portions, mix well.

4. Remove the melted chocolate from the water bath and cool; it should be warm, but not hot.

5. Switch the mixer to the lowest speed, begin to slowly add chocolate and cream and stir.

6. Add vanilla. But you can pour in a little cognac or liqueur, one spoon is enough. Ready!

7. Place the cream in the refrigerator for 15-20 minutes, then use it to grease cake layers and decorate cakes and pastries.

How to thicken cake cream with gelatin

This option is suitable for absolutely any cream prepared with condensed milk, cream, or proteins. The custard mixture can also be made thicker. Take any gelatin, instant or regular, there won’t be much difference.

Ingredients

800 g cream;

10 g gelatin;

50 ml water.

Preparation

1. Combine gelatin with water. You can use whole milk, coffee or cocoa if they match the taste of the cream. It's just that not everyone likes to use regular water in fillings. Soak the gelatin for the time indicated on the package.

2. Place the bowl with the dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.

3. Dip the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.

4. Now you need to put the cream in the refrigerator, but watch it carefully. As soon as it starts to thicken, you need to take it out and grease the cake, decorate it. If the cream hardens, it will be more difficult to do this.

Thick cream for Charlotte cake

A variant of rich and thick cake cream, which is made from proteins. You will also need eggs and full-fat milk, preferably 4%.

Ingredients

200 ml milk;

360 g sugar;

400 g of good butter.

Preparation

1. Separate the yolks, place them in a bowl, add granulated sugar. Stir. Proteins are not useful; you can use them to make meringue or some other dish.

2. Pour in milk and stir again.

3. Place on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, immediately remove it from the heat. Let cool. You can put it in a bowl of cold water, it will be faster.

4. Place softened butter in a bowl. Immerse the mixer and beat until fluffy for at least 10 minutes.

5. After this, add a spoonful of brewed milk, beat further, add another spoonful and so on until the syrup is finished.

How to make thick cream for a cake from sour cream

Sour cream recipes often call for a fatty, thick product. But it is difficult to find in stores, or the cost is staggering. In fact, there is a very simple way to make thick cream for a cake from sour cream with 20-25% fat content.

Ingredients

1 kg sour cream;

150 g powder;

Fillings: vanilla, cocoa, coffee, liqueur.

You will also need gauze or thin cotton cloth.

Preparation

1. Place 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take thin fabric.

2. Place the sour cream on a cloth and tie the ends of the gauze together to make a knot. We hang it up, leave it to separate the whey, and be sure to place a container to collect excess liquid.

3. After 3-4 hours, the sour cream will become much thicker; you can leave it overnight. The result will be a mass reminiscent of cream cheese in consistency.

4. Transfer the weighed sour cream into a bowl, start whisking and add powdered sugar. It is better not to use sand.

5. At the end, add ingredients for aroma and taste. They can be anything as long as they match the dessert.

How to thicken cake cream using cocoa

A great way to make cake cream thicker if you have nothing on hand other than cocoa powder. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.

Ingredients

600 g cream;

2 spoons of cocoa without sugar.

Preparation

1. Place the cream in the freezer for 30-40 minutes, but it should not be set in ice. The mass should cool well.

2. Pour cocoa into a strainer and sift.

3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream in the refrigerator again. In half an hour it will be ready to use.

Thick cream for cake made from condensed milk with butter

You can often hear that now condensed milk is not the same, liquid and does not harden. But, if you do everything correctly, you can prepare a very tasty and thick cream for cakes or pastries.

Ingredients

350 g butter;

1 can of condensed milk;

Cocoa or vanilla to taste.

Preparation

1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a dimple will appear. Transfer to a bowl.

2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes white and fluffy.

3. Open the can of condensed milk and stir. Scoop it up with a spoon and add it to the butter, but don’t stop whisking. As soon as the fat has absorbed all the milk, take a spoonful of condensed milk again and add.

4. We do this until the milk runs out. If you pour it all out at once, the cream will turn out liquid.

5. At the end, add cocoa or vanillin, any ingredients for taste.

Thick custard for cake

Cake custard is often runny if not prepared correctly. In fact, you can make a very thick, rich layer for cakes, which is even suitable for small decorations and borders. Instead of cornstarch, you can use wheat flour or cornstarch.

Ingredients

4 yolks;

90 g sugar;

250 ml milk;

120 g butter;

2 tsp. corn starch.

Preparation

1. Place the yolks in a saucepan, add granulated sugar and thoroughly grind the mass until smooth. If this is not done, pieces of fried egg will float in the cream after brewing.

2. Add starch or flour and grind as well. If you add cocoa, it is better to pour it out now and grind it, otherwise there will be lumps.

3. Add milk, stir.

4. Place the custard on the stove over medium heat. We don’t move anywhere from the saucepan, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly renew the layer so that it does not burn.

5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mixture to a boil.

6. Nowadays they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.

7. Soften the butter. Add to cooled cream. Ideally, it can be whipped, but this is a small amount that will only be smeared on the walls of the dish.

8. For aroma, add vanillin and stir again.

It is not advisable to add berries and fruits to sour cream; the juice quickly becomes liquid. The exception is bananas.

Any cream can be made thicker by adding melted, but not hot, chocolate to it.

If you don’t have any thickener on hand and the cream turns out liquid, you can simply add coconut flakes to it. We absorb the mass of shortbread cookies well, but they need to be ground well.

The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and fluffy mass.

Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.

Products:

500ml. milk
200gr. Sahara
1 hour spoon of vanilla sugar
50gr. flour
4 egg yolks

How to cook:

We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!

Products:

Packaging of butter - 200 g
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional without it.

How to cook:

First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Products:

Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur

How to cook:

Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.

Products:

1 can of condensed milk
1 stick of butter

How to cook:

Beat butter and condensed milk until smooth. The oil should be at room temperature. Cool the cream.

Products:

1/2 cup milk
1 tbsp. l. semolina
1 tsp. Sahara
1/2 tsp. butter
1 yolk
1 tsp. vanilla sugar

How to cook:

Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light.

6. Mascarpone cream cheese

Try it! It is very easy to prepare, fast and inexpensive.

Products:

Cottage cheese (18% in a pack) - 200 g
Cream (33%) - 200 ml

How to cook:

Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mixture at low speed until creamy.
Mascarpone cream cheese is ready to use!

7. “Custard”

Products:

2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour

How to cook:

1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.

Custard can be used for eclairs or other pastries, cakes, and Easter cakes.

8. Butter cream “Five Minute”

The cream is so easy and quick to make, and it turns out so delicious!

Products:

Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, or 200 grams, the cream will be even softer and less greasy!)
Vanillin - 1 packet.

How to cook:

Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you)
The cream turns out lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).

Bon appetit!

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

Thanks to its high nutritional value, excellent taste and plasticity, the cream allows you to create jewelry of the most intricate shapes.

However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.

When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.

Explanations for recipes

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.

Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.

Brown color They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.

Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, and free of foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream with powdered sugar

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400

Make the cream in the same way as butter cream with condensed milk (recipe 1), with the only difference being that while whipping add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glazed)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.

Flavored butter creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of tastes and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.

6. Apricot butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of apricot liqueur or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of canned pineapple syrup, tint it yellow (see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange butter cream

To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).

9. Benedictine butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops of vanilla essence. The color of the cream is white.

11. Cherry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or strawberry jam syrup. Tint the cream pink (see beginning of page).

13. Strawberry buttercream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. spoon of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.

15. Butter coffee cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of coffee liqueur or coffee liqueur (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).

16. Lemon butter cream

To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. a spoonful of lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see at the beginning of the page).

17. Raspberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or raspberry jam syrup. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Honey butter cream

Add 2 teaspoons of natural honey to the basic butter cream (recipes 1-5) and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).

22. Praline butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare praline mass you need the following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden brown; Remove the husks by rubbing the nuts between your palms.
Place the roasted nuts, almonds and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which you take the mass as needed.

23. Pink oil cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Tea butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh blackcurrants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).

29. Chocolate butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid and quickly mix with the cream.

30. Apple buttercream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of apple tincture or 2 tbsp. spoons of natural juice (recipe 187). Add edible acid to taste and mix well.

II. Protein creams

The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
Aromatic and flavoring substances can be introduced into basic protein creams, thereby obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the egg whites into the pan, place it on ice or cold water and beat with a metal whisk for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held by the raised whisk. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for coloring and taste - paints, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in cream recipes or adding new ones, you can get flavored custards with different tastes and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilization, lightly fry the wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Airy custard cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Cool finished products with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.

40. Orange custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or after boiling and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.

42. Lemon custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of tangerine juice and the juice from the zest of two tangerines.

44. Honey custard cream

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Almond custard cream (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.

46. Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as basic custard (recipes 35-37), but use 1/2 cup milk and 1/2 cup apple juice (recipe 187) or light-colored, pleasant-tasting applesauce instead of a whole glass of milk. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic butter creams

Whipped cream cream is fluffy, soft and light, highly nutritious and has excellent taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream must be heated at 80° over low heat for 20-30 minutes (pasteurized), after which the microbes that cause spoilage and souring of the cream are killed. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
The best temperature for churning cream is 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.

The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For layering, butter creams are used only in sponge cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.

48. Cream without gelatin(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, place in cold water, on ice or in snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whipping, add vanilla sugar and powdered sugar little by little, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.

49. Cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
- 1/2 teaspoon gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.

Flavored butter creams

Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.

52. Pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).

53. Orange cream

Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).

54. Vanilla buttercream

Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cherry cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).

57. Cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.

58. Coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion prepared from 1 teaspoon of natural coffee.

59. Lemon cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Tangerine cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.

61. Honey cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.

62. Almond cream(walnut)

Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.

64. Pink or rum cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Chocolate cream

Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.

V. Sour cream and creamy creams

Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It is better to use premium sour cream containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and sour cream creams are unstable during storage; products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g of cream:
- 1 glass of sour cream,

- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream with various substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Creamy sour cream

Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.

71. Cream kaymak

Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.

VI. Various creams

72. Cream on butter margarine

Ingredients for 200 g of cream:
- 100 g butter margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

Delicate texture and pleasant trail envelop the mind, giving freshness and youth to the skin. Homemade face cream is a magical product created in our own beauty laboratory.

Benefits of skin creams

vitamins;
minerals;
poly-, monounsaturated acids;
ethers;
organic acids;
lactic bacteria;
collagen;
amino acids.

The benefits of the home remedy are its beneficial properties:

Nutrition;
Fight against age-related changes;
Moisturizing and restoring turgor;
Treatment of acne, pustules;
Improvement of structure;
Normalization of pH balance;
Gently whiten skin, pigmentation, freckles.

Indications – daily care in combination with cleansing and toning. Contraindications – individual intolerance. Only the allergenic component will cause harm; the mixture is pre-tested on the elbow/wrist.

Rules for preparing homemade face cream

Making homemade cream is quite simple using a whisk or mixer, which allows you to get a perfectly homogeneous structure. Products must be of high quality; storage times and rules must be observed. All solid components - waxes, thickeners, fatty oils are heated under the pressure of hot water or in a water bath. Esters are introduced last into the cooled composition.

Ingredients for homemade cream

For oily epidermis, you should use light oils of grape, peach, pomegranate, fermented milk products, antiseptic aromatic oils - bergamot, patchouli, tea tree, orange.
Prepare a cream for dry, sensitive skin that has hypoallergenic properties. Nutritious olive, jojoba, avocado and sea buckthorn oils, vitamins in liquid form, and plant extracts are suitable for this.
The following basic ingredients will preserve and enhance the beauty and freshness of the normal type - wax, honey, esters and fatty animal/vegetable oils.
To care for combination skin, you will need whitening formulations with essential oils of grapefruit, rosemary, and fennel.

The best homemade face cream recipes

Anti-wrinkle cream

Result: homemade night cream restores the epidermis, smoothes out static and expression wrinkles.

Important advice from the editors

If you want to improve the condition of your hair, you should pay special attention to the shampoos you use. A frightening figure - 97% of shampoos from well-known brands contain substances that poison our body. The main components due to which all the troubles on the labels are designated as sodium lauryl sulfate, sodium laureth sulfate, coco sulfate. These chemicals destroy the structure of the curls, the hair becomes brittle, loses elasticity and strength, and the color fades. But the worst thing is that this nasty stuff gets into the liver, heart, lungs, accumulates in organs and can cause cancer. We advise you not to use products that contain these substances. Recently, experts from our editorial team conducted an analysis of sulfate-free shampoos, where products from Mulsan Cosmetic took first place. The only manufacturer of completely natural cosmetics. All products are manufactured under strict quality control and certification systems. We recommend visiting the official online store mulsan.ru. If you doubt the naturalness of your cosmetics, check the expiration date; it should not exceed one year of storage.

Ingredients:

10 gr. beeswax;
5 gr. coconut oil;
ylang-ylang oil.

Preparation and method of application: melt the natural wax in a water bath, add solid nut oil, mix well, pour into a prepared jar, when it cools a little, add tropical ether. Use after cleansing the skin of cosmetics.

Acne cream

Result: a natural face cream, having an antiseptic effect, treats purulent formations.

Ingredients:

10 gr. zinc ointment;
5 ml pantothenic acid;
tea tree oil.

Preparation and method of application: combine all components in a dry bowl and transfer to a container containing zinc ointment. Treat problem areas in the morning (half an hour before applying makeup) and in the evening. Can be stored in the bathroom for two/three months.

Moisturizing cream

The result: An affordable homemade moisturizer will keep your skin plump and fresh.

Ingredients:

10 gr. cocoa butter;
retinol;
5 ml grape oil.

Preparation and method of application: heat solid oil, add youth vitamin and moisturizing oil. Apply a thin layer with light tapping movements, like a base for foundation.

Cleansing cream

Result: a simple homemade cream can replace any cleanser.

Ingredients:

10 ml rice oil;
eucalyptus essential oil;

Preparation and method of application: add pine ester and acid into a bottle of rice oil. Before use, shake the composition, apply to a cotton pad and wipe the skin.

Anti-aging cream

Result: effective home remedies whiten, tone, smooth out age wrinkles.

Ingredients:

15 gr. carnauba wax;
1 gr. rice starch;
5 ml jojoba oil.

Preparation and method of application: melt the hypoallergenic wax in a water bath, add a pinch of rice powder and nourishing oil. Place in a convenient box and use in the evening, distributing the anti-aging product in a dense layer along the massage lines.

Nutritious cream

Result: to quickly restore cell membranes, you should use proven home recipes.

Ingredients:

10 ml sour cream;
bergamot oil;
yolk;
5 ml olive oil.

Preparation and method of application: beat sour cream with olive oil and yolk with a mixer, add aroma oil to the composition. After transferring the finished product into a jar, store it in the refrigerator for no more than four days.

Whitening cream

Result: this homemade mixture perfectly mattifies, whitens the skin and improves oxygen respiration of the epidermis.

Ingredients:

5 gr. tooth powder;
10 gr. yogurt;
5 ml peach oil.

Preparation and method of application: after thoroughly mixing the whitening powder with unsweetened yogurt, add kernel oil. Use for facial care in winter, applying morning and evening with light movements.

Moisturizing cream

Result: enriches the skin with organic acids and vitamins.

Ingredients:

15 gr. cocamida;
5 ml borage oil;
grapefruit oil.

Preparation and method of application: melt the base, add African oil, mix well, place in a prepared jar, add citrus essential oil. Moisturizer can be used after morning cleansing and can be combined with foundation.

Sunscreen

Result: the basis of facial skin care at home is protection from ultraviolet radiation, the main cause of premature aging.

Ingredients:

10 gr. coffee grounds;
10 ml olive oil;
5 ml wheat oil.

Preparation and method of application: place finely ground coffee and nourishing oils in a dark vessel, leave for about a week. After straining, place in a bottle with a spray attachment. Apply in a thin layer before going out into direct sunlight.

Face lift cream

Result: after 40, it will tighten the contour and smooth out wrinkles, day cream with a lifting effect.

Ingredients:

10 gr. sour cream;
5 ml kelp extract;

Preparation and method of application: beat fresh chilled sour cream with algae extract, add spicy ether. Apply the mixture after cleansing or lifting mask in a thick layer.

Cream for dry skin

Result: using a nourishing night cream, you can quickly restore the balance of moisture, minerals and fatty acids.

Ingredients:

10 ml avocado oil;
5 ml geranium hydrolate;
10 gr. shea butter

Preparation and method of application: add flower hydrosol and avocado oil to melted nourishing African oil. After the composition thickens, put it in the refrigerator. Every evening after removing makeup, apply the home remedy using smoothing movements, including on the lip area.

Cream for oily skin

Result: mattify the surface of the face, tighten pores with effective recipes.

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Ingredients:

10 ml kefir;
protein;
orange essential oil.

Preparation and method of application: beat the egg white separately with a whisk, then mix together with kefir/whey, add orange ether. Apply to face with a brush/sponge after daily cleansing.

Cream for combination skin

Result: will remove oiliness from the T-zone and moisturize the skin.

Ingredients:

10 gr. lanolin;
5 ml viburnum juice;
5 ml grape oil.

Preparation and method of application: place the lanolin in a water bath, continuously stirring, add the kernel oil, remove the fresh berry juice from the heat. Apply after washing 20 minutes before applying makeup.

Cream for sensitive skin

Result: recipes for skin care prone to allergic reactions soothe and moisturize the epidermis.

Ingredients:

10 gr. badger fat;
5 ml pomegranate oil;

Preparation and method of application: Using a cosmetic mixer, thoroughly beat the melted animal fat along with the butter, adding the youth vitamin. Store for no more than two weeks, use in the evening and in the morning after cleansing with milk.

Cocoa butter cream

Result: home remedies nourish and protect from adverse external factors.

Ingredients:

10 gr. cocoa butter;
5 ml green tea extract;
patchouli essential oil.

Preparation and method of application: place a jar of cocoa butter in hot water and wait about five minutes until it melts. Combine with natural antioxidant extract and tropical aroma oil. When the mass hardens, store in a tightly closed jar, use facial massage cream every evening to prevent sagging and the appearance of wrinkles.

Cream with gelatin

Result: it’s easy to prepare a night-time lifting face cream at home.

Ingredients:

10 ml red wine;
10 ml mango butter.

Preparation and method of application: after turning the gelatin into a gel, add warm wine and mango butter. Shake well and apply instead of night cream, including to the eyelid area. Store for no more than a month in a cool place.

Cream with glycerin

Result: glycerin cream provides skin hydration and prevents dehydration.

Ingredients:

15 ml glycerin;
5 ml coffee extract;
vanilla.

Preparation and method of application: add coffee extract and a little spice into a warm viscous liquid. Apply to face using a sponge before using mattifying product or concealer.

Aloe cream

The result: a refreshing summer facial mixture that cares and rejuvenates during the hot season.

Ingredients:

20 ml aloe juice;
5 ml chamomile oil.

Preparation and method of application: cut off the branches of the plant, wrap it in parchment, put it in the refrigerator for two weeks. After squeezing out the juice with a press, beat with a cappuccino maker together with flower oil. Store in a cool place for no more than a week. Use on eyelids and entire face in the morning and before bed.

Beeswax cream

Result: provides maximum nutrition, covers the epidermis with a thin protective layer.

Ingredients:

5 gr. propolis;
10 ml sea buckthorn oil.

Preparation and method of application: melt the crushed wax with propolis, add sea buckthorn oil, stir all the time. Afterwards, be sure to beat with a cappuccino maker to obtain the most homogeneous structure. Use after a cleansing face mask or fruit peeling.

Cream with mumiyo

Result: skin cream with mountain resin has an amazing regenerating effect.

Ingredients:

5 gr. Altai mumiyo;
20 ml olive oil;
5 ml linden extract.

Preparation and method of application: add Altai resin to warm olive oil (up to 60°C), mix well - liquid extract. Apply to problem areas - acne, pores, stretch marks, scars, morning and night.

Cream with Vaseline

Result: softens and moisturizes Vaseline cream at home.

Ingredients:

10 gr. Vaseline;
sage ether;
riboflavin.

Preparation and method of application: beat Vaseline with vitamin B 2 and aroma oil with a cosmetic mixer. Apply to restore the epidermis after scrubbing or regular washing.

Cream with vitamins

The result: a light moisturizer enriches cells with vital substances.

Ingredients:

5 ml retinol;
5 ml tocopherol;
10 gr. sour cream;
5 ml cucumber extract.

Preparation and method of application: combine the ingredients, beat with a cappuccino maker and leave to thicken in a cool place. Apply with fingertips, rubbing the base into the skin.

Cream with oils

Result: has a rejuvenating effect, stimulates cellular renewal, and is a non-addictive natural remedy.

Ingredients:

10 gr. shea butter;
5 ml macadamia oil;
vanilla ether.

Preparation and method of application: heat shea butter, combine with macadamia and light vanilla ether. Use to nourish and moisturize under makeup or after a cleansing mask, also for facial massage.

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I. Basic oil creams

1. Butter base cream with condensed milk

2. Butter base cream with sugar syrup

3. Butter base cream with powdered sugar

4. Butter base cream with milk and eggs (Charlotte)

5. Oil base cream on eggs (glazed)

Flavored butter creams

6. Apricot butter cream

7. Pineapple butter cream

8. Orange butter cream

9. Benedictine butter cream

10. Vanilla butter cream

11. Cherry butter cream

12. Strawberry butter cream

13. Strawberry buttercream

14. Cognac butter cream

15. Butter coffee cream

16. Lemon butter cream

17. Raspberry butter cream

18. Tangerine oil cream

19. Honey butter cream

20. Almond butter cream

21. Butter nut cream

22. Praline butter cream

23. Pink oil cream

24. Rum butter cream

25. Pistachio butter cream

26. Tea butter cream

27. Blackcurrant butter cream

28. Chartreuse butter cream

29. Chocolate butter cream

30. Apple buttercream

II. Protein creams

31. Raw protein cream(basic)

32. Custard protein cream(basic)

33. Protein-fruit cream (marshmallow)

34. Protein cream from Antonov apples

III. Basic custards

35. Custard on eggs(basic)

36. Custard with flour(basic)

37. Airy custard cream(basic)

Flavored custards

38. Apricot custard cream

39. Pineapple custard cream

40. Orange custard cream

41. Vanilla custard cream

42. Lemon custard cream

43. Tangerine custard cream

44. Honey custard cream

45. Almond custard cream (nut)

46. ​​Chocolate custard cream

47. Apple custard cream

IV. Basic butter creams

48. Cream without gelatin(basic)

49. Cream with gelatin(basic)

50. Creamy egg cream with gelatin(basic)

Flavored butter creams

51. Apricot cream

52. Pineapple cream

46. Chocolate custard cream