Step-by-step recipes for the best honey cake creams

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Honey cake is an amazing delicacy, from which even people with a neutral attitude to sweets can hardly refrain. Having prepared such a dessert for a festive event, you will delight your family and guests. To make the cake really tasty, you need to know a lot of tricks and, perhaps, the most important of them is the honey cream. It should make the dish special, because otherwise the dessert will be incomplete, and you will not get the expected pleasure. If you want to learn this, listen to the advice of modern housewives!

Condensed Cream

Condensed milk is a traditional base for cream to honey. Yes, this sweet product violates all the rules of dietary nutrition, but if you try for those who are not threatened with problems of excess weight, you can safely proceed to the experiments. If you feel that you do not have enough experience in this aspect of culinary excellence, try first to learn basic recipes. Over time, when your ideas and fantasies appear, you will be able to add new components and change the cooking scheme.

Preparation of cream with condensed milk

Traditional

The recipe for a traditional honey cake cream will be relevant at all times. Neither an adult nor a child can refuse a dessert with this sweet dressing. As for the cooking process, there is absolutely nothing complicated in it. Of the products you will need:

  • condensed milk – 400 ml (1 can);
  • butter at room temperature (preferably natural) – 260-280 g;
  • vanilla sugar – 3-4 g.

Cooking cream for condensed milk cake with butter:

  1. Put the butter, cut into several pieces, in a bowl.
  2. Add condensed milk, add vanilla sugar.
  3. Beat with a blender until a dense, uniform consistency is ensured, making sure that the cream does not exfoliate.
  4. We use to soak the cake for several hours.

The process of making cream without oil

Oil free

This recipe for honey cake cream will help to significantly reduce the calorie content of the dessert. Of the ingredients you will need:

  • fresh fat-free cottage cheese – 220-240 g;
  • condensed milk – 220-240 g;
  • icing sugar – 120-140 g.

Cooking cream with condensed milk for honey without butter:

  1. Place the cottage cheese in a metal bowl, knead.
  2. Add condensed milk, pour in powdered sugar.
  3. Beat with a mixer or blender until a lush, homogeneous mass is obtained. Let it brew for 30-40 minutes in a cool place.

Using boiled condensed milk

With boiled condensed milk

The main advantage of boiled condensed milk is its unpretentiousness. What does it mean? And the fact that a cream with boiled condensed milk is almost impossible to spoil. In addition, this product is markedly different in taste. If you often make cakes, use this feature to add variety. To prepare such a cream for honey cake, you will need:

  • boiled condensed milk;
  • butter – 220-240 g;
  • ordinary condensed milk – 80-150 g (you will add this ingredient at your discretion to obtain the necessary consistency);
  • vanillin – 5-7 g;
  • cognac – 30 ml.

The process of preparing cream for honey with boiled condensed milk:

  1. Put the butter and condensed milk (boiled and regular) on the table a few hours before the start of cream preparation, so that their temperatures become the same.
  2. Move the boiled condensed milk into a large ceramic or metal bowl.
  3. Add the butter cut into several pieces.
  4. Mix lightly with a fork or spoon.
  5. Add vanillin and cognac.
  6. Beat the resulting mixture with a mixer.
  7. Gradually adding ordinary condensed milk and continuing to whisk, bring the mass to the necessary consistency.
  8. Before applying on cakes, let the cream stand in a warm place for about a quarter of an hour, so that it becomes more tender.

Sour cream for honey

Housewives begin to use sour cream for cream, having sufficiently mastered recipes involving condensed milk. This product is more suitable for a healthy diet and, if used properly, makes the dessert taste unforgettable. In addition, sour cream creams are affordable and easy to prepare, they do not require any outstanding culinary skills, special equipment, or expensive ingredients.

Sour Cream Ingredients

Classical

At first glance, this recipe is extremely simple. This conclusion suggests itself, if only because it requires a minimum set of ingredients. Nevertheless, on the first attempt to obtain the desired result, only a few succeed. So, to prepare a classic cream for honey cake, you will need:

  • fresh natural sour cream with a high percentage of fat content – 520-540 g;
  • granulated sugar or powder – 260-280 g;
  • vanilla sugar – 5-6 g.

Sour cream filling for honey cake – step by step cooking instructions:

  1. We spread the cooled sour cream in a metal or ceramic container.
  2. Add sugar (sand or powder – at your discretion).
  3. Pour vanillin.
  4. Lightly mix the contents of the bowl with a spoon.
  5. We start the mixer at maximum speed and whip the cream for 3-4 minutes. The consistency of the mass should be lush and thick.

Serving Dessert

With milk

Milk cream cream for honey cake is not only tasty, but also healthy! If you make it right, it is quite suitable for applying patterns and fastening sweet jewelry. The following ingredients will be required for preparation:

  • milk – 100-130 ml;
  • icing sugar – 70-80 g;
  • gelatin – 5-6 g;
  • sour cream (30% fat) – 220-240 ml;
  • vanillin – 5-6 g.

Cooking process:

  1. Pour instant gelatin into a small metal bowl, pour it with chilled milk, mix and leave on the table until swelling.
  2. Stir the resulting mass, put the bowl on the burner with fire of minimal intensity. Stir constantly, bring to a boil, and then cool.
  3. While the contents of the container removed from the stove will cool, you need to take a separate pan and mix sour cream with vanilla and powdered sugar in it.
  4. Constantly mixing, gradually pour the milk with gelatin into a container with a sugar-sour cream mass.
  5. Beat almost the finished mixture with a whisk or mixer.

Cake spreading

With butter

Another amazing cream recipe for honey decoration. Oil-sour cream filling will keep its shape well, while maintaining splendor and lightness. To cook it, you will need:

  • sour cream – 240-260 ml;
  • butter – 240-260 ml;
  • icing sugar – 240-260 ml.

For this recipe, the ingredients are taken in equal proportions, so you can adjust their quantity as you wish. We proceed to cooking. The procedure is as follows:

  1. Put food out of the refrigerator in advance so that it warms up to room temperature.
  2. Using a spoon, mix the oil with sour cream.
  3. Add powdered sugar.
  4. Using a mixer, whip the cream until a thick and lush homogeneous mass is obtained..
  5. At the final stage, you can add cognac, vanillin, liquor or other flavoring..

Cottage cheese and sour cream

With cottage cheese

What could be more useful than a mixture of cottage cheese and sour cream? If we are talking about cream for a cake, then probably nothing. To prepare such a dressing, you will need:

  • sour cream (fat content – 30%) – 500-550 ml;
  • sugar – 220-240 g;
  • cottage cheese – 500-550 g.

Cooking process:

  1. Rub the cottage cheese through a sieve, place it in any convenient container.
  2. Add sour cream, mix with a spoon.
  3. Beat while slowly adding sugar..

Custard for honey cake

Not a single sweet tooth in the world can say no if you offer homemade honey cake with custard. Want to surprise your guests at a festive event? Take note of this! There is nothing complicated here, so cast aside doubts and act! In order for your dessert to get approval, you just need to maintain the proportions of the ingredients, whip the cream correctly and soak the cakes evenly.

Custard on a silver platter

On the yolks

According to confectioners, such an impregnation is ideal for thin puff pastries. The taste of this cream resembles creme brulee. To cook it, you need the following:

  • 9 egg yolks;
  • milk – 1800-2000 ml;
  • sugar (sand or powder) – 420-440 g;
  • vanillin – 30-35 g;
  • butter (recommended percentage of fat content – 82.5) – 180-220 g;
  • wheat flour – 110-130 g.

Cooking process:

  1. Remove all chilled foods from the refrigerator to heat..
  2. Transfer the yolks to a 3-3.5 liter pan, add sugar, vanillin and 50 ml of milk. Stir with a fork.
  3. Add sifted flour and another 50 ml of milk. Stir again. The consistency will resemble liquid sour cream.
  4. Top up the remaining volume of milk, put the pan on a burner with medium-intensity fire.
  5. Constantly stirring and making sure that it does not burn, bring the mass to a boil. Reduce heat to a minimum and continue stirring. Over time, the cream will thicken and gain the necessary consistency.
  6. Remove the cream from the stove, put 30-40 g of butter, cover the pan with a lid. Wait for the mass to cool to room temperature..
  7. In a new large-capacity container, beat the butter at room temperature with a whisk or mixer. Should get a lush mass.
  8. Beat the cooled cream so that it becomes homogeneous and thick.
  9. Gradually shifting custard to butter, beat the mass with a mixer.

The process of making custard

With starch

The most simple recipe with which even the most inexperienced chef will not have difficulties. Homemade honey cake, seasoned with custard with starch, will cause indescribable delight for everyone who happens to taste it. To prepare such an impregnation, you will need:

  • sugar – 340-360 g;
  • chicken eggs – 2 pcs.;
  • starch – 110-130 g;
  • cow’s milk – 800-850 ml;
  • vanillin – 7-8 g;

Cooking process:

  1. Combine sugar, starch and egg in a small saucepan.
  2. Grind to get a dry, uniform mass.
  3. Add warm milk, put on a burner with medium-intensity fire.
  4. Constantly mixing, bring to a boil. Remove from the stove.
  5. Beat butter in a separate container.
  6. Add to it slightly cooled cream and vanillin..
  7. Beat until a thick homogeneous mass.

Honey cake semolina

Not all housewives know about the existence of sweet creams for cakes on semolina. It is possible that up to this very minute you were among them. Be that as it may, everyone who has ever tried this delicacy was delighted! If you like to bring culinary surprises to your loved ones, write down for yourself a couple of semolina recipes.

Semolina cream

Creamy

The original semolina cream will certainly appeal to lovers of sweets. To prepare it, you will need the following ingredients:

  • milk – 420-440 ml;
  • semolina – 80-90 g;
  • sugar – 50-60 g;
  • butter – 110-130 g;
  • vanillin – 5-6 g;
  • gelatin – 4-5 g;
  • 2 egg yolks.

Cooking process:

  1. In a deep plate combine vanillin, sugar and semolina.
  2. Pour milk into a pot with a volume of 2-2.5 liters, bring to a boil, add a mixture of vanillin, sugar and semolina, stirring constantly. After a few minutes, the cereal is cooked.
  3. When the semolina has cooled slightly, add chicken yolks and butter to it, then mix lightly with a fork.
  4. Pour the gelatin and beat the cream well with a mixer. The mass should be lush and homogeneous.

Citric

The taste of lemon cream to honey cake will fundamentally change your idea of ​​the variety of homemade desserts. This dressing is so tempting that you will want to eat it long before you start collecting the cake. The recipe for its preparation exactly repeats the scheme described above (butter cream on semolina), only at the final stage instead of gelatin it uses juice of one lemon.

After watching the short videos attached below, you will learn about the many subtleties of making cake dressing and see how this is done in practice. Experienced culinary specialists will discover several secrets of confectionery craftsmanship. Listen to these recommendations, and quickly learn how to cook a honey cake with sour cream, cream soak, and much more..

Custard on the yolks

With boiled condensed milk

Caramel

Sour cream with condensed milk

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