What home celebration is complete without a cake?It just so happens that a cake is an attribute of any holiday. Of course, you can buy a ready-made cake or even order a culinary masterpiece, but a homemade cake will always be tastier. And even if you don’t have time to mess around with the dough, you can always buy ready-made cakes (sponge, shortbread, wafer) or assemble a cake from regular cookies. The main thing is to make a delicious cream. Do you think that making cream for a cake at home is difficult? Well, no! However, try it and see for yourself.

Butter cream

Butter cream is suitable for absolutely anyonecake. The creamy layer in sponge cakes is especially delicious. And what is remarkable is that such cream can be prepared even at home in several ways. Cream on condensed milk Ingredients:

• 1 packet of butter;
• 1 can of condensed milk.

Preparation:Before making the cream, let the butter melt a little. It should become soft, but should not flow. Just press the butter block with your finger. If the butter is easily pressed through, but does not spread, that's it. Now cut the butter into cubes and put it in a deep saucepan (it is more convenient to whip the cream in a tall bowl). Beat the butter at low speed with a mixer until smooth (literally five seconds), and now start whipping the cream, pouring in the condensed milk. At the same time, set the mixer to high speed, and add the condensed milk in small portions (one or two tablespoons). The cream is ready when it begins to easily move away from the sides of the pan, leaving no marks on it. Note: If the butter in the cream becomes too warm, put the cream in the refrigerator for a few minutes, and then continue whipping it. If you take boiled condensed milk instead of regular condensed milk, you can make a real creme brulee. Charlotte Cream Ingredients:

• A glass of fresh milk;
• Incomplete glass of sugar;
• Tablespoon flour;
• A pack of butter.

Preparation:The principle of making Charlotte cream is the same as that of condensed milk cream. Only instead of condensed milk we will use custard. To make it, pour milk into a saucepan, dissolve sugar in it, boil and cool a little. Dilute the flour with cold milk to get a liquid gruel without lumps, and then pour it into the milk-sugar syrup and bring to a boil again over low heat. As a result, the cream will thicken, but do not forget that you need to stir it constantly. Now we need to completely cool the custard base and, pouring it into the butter, beat the cream. This should be done in the same way as in the first case, adding custard in small portions and beating the butter with a mixer. Note: Add a teaspoon of cognac, rum, vodka or any liqueur to the butter cream: the cream will become much tastier and more aromatic. You can also use vanillin or fruit essence as a flavoring.

Custard

Custard is great for shortbreadcakes and puff pastry. It also goes well with butter cream. Just don't spread this cream on wafer cakes - they will become soggy. Custard at home can be made on the basis of milk or cream, and flour, starch or eggs can be used as a thickener. Ingredients:

• A glass of milk;
• Half a glass of sugar;
• 2 egg yolks;
• Tablespoon flour;
• A pinch of vanillin or a teaspoon of vanilla sugar.

Preparation:Separate the yolks from the whites and mix them with flour, sugar and vanilla. After that, grind everything thoroughly. While we are doing this, you can put milk on the fire: it should boil. Cool the boiled milk a little and pour it into the yolks, remembering to stir the mass so that it does not form lumps. Then put the milk with the yolks on low heat and cook the cream for about five minutes, until it thickens. Note: To prevent our custard from burning, it must be stirred all the time, and you do not need to use enamelware for cooking.

Protein Cream

This is the well-known meringue - the most delicate, the lightestairy cream. It is perfect for decorating a cake, but it is better not to use it for layering cakes. To make protein cream at home, we will need the following ingredients:

• 4 egg whites;
• A glass of powdered sugar;
• A few drops of lemon juice.

Preparation:To make meringue, use only chilled egg whites: then an excellent result is guaranteed. And one more important point. You need to separate the whites from the yolks very carefully: even a tiny part of the yolk that gets into the whites can ruin all your efforts. So, pour the whites into a saucepan, add a few drops of lemon juice and beat them into a thick, fluffy foam. The readiness of whipped whites at home can be determined in several ways. Take a fork and stick it into the protein foam. If the fork stands, the whites are ready. Or try carefully turning the pan upside down: if the foam does not creep along the walls and, contrary to gravity, remains in the pan, you can proceed to the next stage of making meringue. Now we need to add powdered sugar to the whipped whites. Do this gradually, adding powder one teaspoon at a time, and each time beat the meringue until the powdered sugar dissolves in the whites. You will see how the loose egg whites turn into a thick, shiny and viscous meringue. Whip the cream until soft peaks (the state of the foam when it firmly holds on to the whisk or mixer blades and does not fall). Well-whipped meringue should be moist and shiny.

Sour cream

Cream with sour cream is very common in home cooking.confectionery art. This is one of the easiest cake creams to make. It is also universal: it is suitable for almost any type of cake. Ingredients:

• A pound of sour cream;
• A glass of sugar.

Preparation:The sour cream for this cream needs to be only fat, not less than 15%: the fatter the sour cream, the fluffier the cream will be. It is problematic to buy good sour cream today (either it has different additives, or it itself is too liquid). Therefore, you need to do the following. The sour cream must first be thrown into a sieve covered with a clean towel, tie the towel in a knot and leave it in the refrigerator overnight. As a result of these manipulations, excess liquid will drain, and the fat content and density of the sour cream will increase. After this, put the sour cream in a saucepan, add sugar to it and beat with a mixer until fluffy. Keep in mind that for a high-quality thick cream, you need to beat the sour cream with sugar for at least fifteen minutes at maximum mixer speed. As you can see, making cake cream at home is not that difficult. You only need desire, a mixer or whisk and the products required by the recipe. Cook with pleasure: for yourself to enjoy and for others to sweeten. Bon appetit and success in your culinary creativity! We recommend reading:

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