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Creams are the heart of every dessert. You can have a perfect pastry, but if you choose the wrong cream, the final taste will never be as outstanding. On the other hand — a good cream can elevate an ordinary dessert to the level of a professional patisserie. This collection contains 8 quick and proven creams that anyone can make at home without complicated ingredients or procedures. They are suitable for cakes, bars, dessert cups, Christmas nut cookies, Linzer cookies, roulades and cream puffs.
Egg-yolk cream
Ingredients: 500 ml milk, 200 g granulated sugar, 1 teaspoon vanilla extract, 50 g all-purpose flour, 4 egg yolks.
Method: Whisk the yolks with the flour, sugar and vanilla in a double boiler until smooth. Then pour in the milk in a thin stream and cook until thickened. Suitable for cookies, cream puffs and mini desserts.
Buttercream
Ingredients: 250 g butter, 4 eggs, 1 cup granulated sugar, 100 g powdered sugar, vanilla.
Method: Heat the eggs and granulated sugar while stirring until the mixture thickens. Let cool. Whip the butter with the powdered sugar and gradually add the egg mixture. A smooth and firm cream suitable for cakes and cookies.
Condensed milk cream
Ingredients: 200 g butter, 100 g condensed milk, 2 egg yolks, 2 tablespoons sugar.
Method: Whip the butter with the condensed milk. Whisk the yolks with sugar in a double boiler, let cool and add to the butter mixture in portions. The cream is smooth and very tasty.
Condensed-milk filling (Salko)
Ingredients: 1 can sweetened condensed milk, 250 g butter.
Method: Boil the can of condensed milk for 3–4 hours in water and let it cool completely. Whip the butter until fluffy and gradually add the caramelized condensed milk. A great filling for Linzer cookies and cake fillings.
Semolina cream
Ingredients: 1/2 cup milk, 1 tablespoon semolina (baby semolina), 1 teaspoon sugar, 1/2 teaspoon butter, 1 egg yolk, 1 teaspoon vanilla sugar.
Method: Heat the milk with the sugar and vanilla. Add the semolina and bring to a boil. Mix the yolk with the butter and sugar and slowly stir into the milk. Cook until thickened and let cool.
Mascarpone cream
Ingredients: 200 g mascarpone, 200 ml whipping cream, sugar to taste.
Method: Whip the cream separately until stiff, sweeten the mascarpone and combine both components. The cream is stable, smooth and never splits.
Milk cream
Ingredients: 2 eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1.5 cups milk, 2 teaspoons butter, 2 teaspoons all-purpose flour.
Method: Mix the flour and eggs with a little milk. Heat the remaining milk with the vanilla and sugar, add the mixture and cook until thickened. Add the butter, stir and let cool.
Cream filling
Ingredients: 250 g butter, 200 g powdered sugar, 100 ml whipping cream, 1 vanilla bean.
Method: Lightly warm the cream, let it cool and whip. Whip the butter with the sugar, add the vanilla and finally fold in the whipped cream. You get a light cream ideal for cakes and bars.
