Any baking becomes tastier, if in itexist cream. But when starting to prepare, do not forget that the same cream can be approached by one product, and with another it will not be combined at all. Therefore, the choice of cream should depend on the baked product.
I propose the most popular among the hostesses and simple recipes for creams for wafer tubules, wafer cakes and cakes made of shortcake.
Cream for wafer tubules of condensed milk
Ingredients: a jar of condensed milk, butter (200 g.), Vanilla sugar.
Preparation.Condensed milk boil 1,5-2 hours or buy already boiled. In warm milk, add softened butter and vanillin. Beat the resulting mass with a mixer. Similarly, we make a cream for waffle cakes.
If desired, crushed, pre-fried walnuts, hazelnuts or peanuts can be added to the cream.
Cottage cheese and cream for wafer tubules
Ingredients: fatty cream (1 cup), curd mass (50 grams), several spoons of powdered sugar, vanillin, gelatin (10 grams).
Preparation.Soak for half an hour gelatin in 50 grams of water, warm it to dissolve, but do not boil. In the bowl, place cottage cheese mass, add sugar powder and half a glass of cream to it - stir. Add the remaining cream and vanillin, mix mass with a mixer, pouring gelatin, cooled to room temperature, slightly. The cream is ready, you can stuff tubules.
Custard for wafer tubules
Ingredients: egg yolks (4 pcs.), Sugar (200-250 grams), flour (4 tablespoons), a liter of milk, butter (150 grams), vanillin.
Preparation.Rinse the egg yolks with sugar, gradually add the flour and add about 100 grams of cold milk. Separately boil the rest of the milk, after boiling, pour it into a pan with cream. We put it on the fire and, bringing it to a boil, leave it to boil for another 3 minutes, stir constantly. Remove from heat until hot cream is added butter and vanillin. Stir thoroughly and put the finished cream in a cool place for cooling.
Protein cream for wafer tubules
Ingredients: egg whites (3 pcs.), Powdered sugar (4-5 tablespoons), a little lemon juice, vanillin.
Preparation.Mix in a large saucepan of protein, sugar powder, lemon juice and vanillin. The resulting mass is beaten with a mixer at high speed until a thick consistency is obtained and the volume is increased two to three times.
To obtain a multi-colored cream, you can use coffee, cocoa, beet juice or food colorings.
Butter Cream for Shortcake
Ingredients: butter (200 g.), A glass of sugar, eggs (2 pcs.), A glass of milk. Depending on taste preferences, you can take cocoa, coffee, lemon or orange juice, any syrup.
Preparation. Butter is softened.In a separate dish we rub eggs and sugar, add milk and on a small fire bring the resulting mass to a boil, but do not boil. Remove from the fire, cool. When the cream is barely warm, rub one spoonful of oil on it. In the finished cream, add the necessary filler (coffee, juice, syrup, etc.).
Creamy berry cream for short pastry
Ingredients: one and a half glasses of any berries (strawberry, raspberry, strawberry), several spoons of sugar, gelatin (2 tsp), 35% cream (250 ml), vanilla sugar, cold water.
Preparation.Fresh berries thoroughly washed, remove all unnecessary (leaves, stems), put on a napkin or a kitchen towel and let it dry. Dried berries knead by hand or in a blender, add sugar and stir until it dissolves. Gelatin soak in a few tablespoons of water and diluted in a water bath until completely dissolved. Mix with berry puree. Separately, mix the whipped cream and vanilla sugar into a thick cream. Gently mix the puree with cream. The cream is ready, you can lubricate the cake.
