We have already described basic cream recipes for any occasion in this article. Today we will talk about creams used for fillings. A decorating frosting must hold its shape perfectly, enduring temperature changes. A delicious cream for a cake filling is softer and more delicate in consistency and literally melts in your mouth. It can be more moist and liquid in texture, and no additional soaking will be required. If the filling has a fairly dense texture, it is better to soak the sponge cake beforehand so that the cake does not turn out dry.
The most delicious cake filling
Of course, everyone puts their own meaning into the concept of "delicious". But when you invite guests, you want the treat to be liked by most of them. We advise choosing a filling from the most popular ones. There are many wonderful, time-tested recipes that our mothers and grandmothers used to make. But if you want to impress your guests - you need to surprise them! A traditional dish can surprise with its presentation, but for this, you need to be a real virtuoso. If your skills as a pastry decorator leave much to be desired, choose a trendy, interesting flavor and a simple, concise design.
Cream cheese filling for cakes
Chocolate is one of the most favorite treats for people all over the world. So chocolate cream can rightfully be called the most delicious. And to make it even tastier, you need to add cream. You will get a wonderful chocolate ganache. If you have dark chocolate, take it in equal amounts with the cream - 100 g of chocolate and 100 ml of cream. For milk chocolate, you will need 2 times less cream, for white chocolate - 3 times less. The cream must be heavy, not less than 30% fat.
Preparation: combine the chocolate with the cream and melt in a water bath until smooth. Remove from heat, let cool at room temperature. Cover with plastic wrap so that it adheres tightly to the cream, and put it in the refrigerator for an hour. The resulting filling for a sponge cake is quite thick, so it's better to use moist sponge layers. If you want a softer and airier cream, just whip the ganache for a couple of minutes.
Another option for chocolate lovers. You will need 3-4 glasses of milk, the same amount of sugar (you can reduce the amount if you don't like it very sweet), a glass of nuts, a pack of butter, 4 tablespoons of flour - 6 tablespoons of cocoa powder, a little salt (about half a teaspoon). Combine and mix all dry ingredients. Carefully pour in the milk, stirring constantly so there are no lumps. While continuing to stir, bring to a boil over low heat. Add nuts ground in a blender, soft butter, salt, and mix thoroughly again. While continuing to stir, cook the paste over low heat until the consistency of thick sour cream (about 20 minutes).
However, you can purchase a ready-made paste for filling. In cakes, pastries, candies - this exquisite, delicate cream will be in place everywhere. The best ingredients - Belgian milk chocolate and selected hazelnuts - Callebaut has already taken care of everything.
Cottage cheese cream with fruits
This cream will especially appeal to those who watch their figure and love light desserts. Take low-fat cottage cheese and rub it through a sieve, or punch it with a blender to get rid of the grains. To make the cream even softer, you will need heavy cream or high-fat sour cream. And also powdered sugar, your favorite fruits or berries. An interesting option: cottage cheese cream with canned pineapples. Pieces of fruit will go into the filling, i.e., the cream, and the syrup can be used to soak the cake.
So, take 200 g of pureed cottage cheese and whip it. In a separate bowl, whip 200 ml of heavy cream with 100 g of powdered sugar (or sugar) until stiff peaks form. Now carefully mix both masses together. For a cottage cheese and sour cream filling, whip the cottage cheese with sugar until smooth. Take 400 ml of sour cream (high fat) and add it in small portions to the cottage cheese, continuing to whip. Whip the whole mass at high speed for 3 minutes. If you want to make a colored fruit cream, puree the fruits and add them to the creamy mass at the end of whipping. Or spread the cream on the sponge layer and lay out whole berries and fruit pieces in the form of a pattern. You will get not only a delicious filling for a sponge cake but also a very beautiful slice.
From cottage cheese, you can prepare not only a traditional cream (cake filling) but also a full-fledged dessert. Cottage cheese soufflé can be placed on a thin layer of sponge cake, decorated with fruits, or covered with jelly on top. This is an excellent option for a low-calorie pastry or cake. All you need is cottage cheese cream and gelatin. Prepare the gelatin according to the instructions, and when it swells, heat it until completely dissolved. Thoroughly mix the cooled gelatin with the cottage cheese cream, and immediately begin to spread it. When the cream sets, you will get the most delicate cottage cheese mousse or soufflé.
Use one of our recipes for fillings and cake creams, and your celebration will be top-notch. Enjoy your baking!
You have cream, you love its taste. But just plain whipped cream is a little boring. We suggest making cream cheese frosting. The ingredients (and the preparation itself) are very simple. You will need delicate cream cheese, heavy cream, and powdered sugar. The cheese can be any of your choice (mascarpone and Philadelphia are at the peak of popularity right now). The cheese and cream must be well-chilled. Take 250 g of cheese, 90 g of powdered sugar and beat for a few minutes, gradually increasing the speed. Now pour in 100 ml of cream and continue beating until the desired consistency. If you prefer a softer cake filling, you can add more cream.
Chocolate filling for cakes
Chocolate-hazelnut paste
