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Creams are the foundation of success for most Christmas desserts. Often the right filling is all it takes to turn ordinary pastry into an unforgettable sweet. This collection contains 11 tried-and-true creams that you can use for Christmas nut cookies, Linzer cookies, cream puffs, roulades, cakes, desserts in glasses or no-bake sweets. Each cream is simple, quick and delicious for the festive season.
Coffee cream ready in 2 minutes
Ingredients: 2 tablespoons instant coffee, 2 tablespoons sugar, 2 tablespoons cold water.
Method: Whisk everything in a bowl with a hand mixer on high speed for about 1–2 minutes, until a thick, airy foam forms. Suitable for desserts, mini glasses, Linzer cookies and cakes.
Universal cream whipped in a water bath
Ingredients: 4 eggs, 200 g granulated sugar, 1 packet vanilla sugar, 250 g butter.
Method: Beat the eggs, sugar and vanilla in a water bath for about 10 minutes, until the mixture thickens. Let cool. Whip the butter and gradually beat in the egg mixture. The cream is smooth, firm and stable for cupcakes, cakes and cookies.
Glacé chestnut cream
Ingredients: 200 g glacé chestnuts, 200 ml whipping cream.
Method: Melt the chestnuts in a water bath, whip the cream separately and then combine everything into a smooth cream. Excellent for cream puffs and Christmas nut cookies.
The best quark cream
Ingredients: 500 g full-fat quark, 150 g powdered sugar, 200 ml whipping cream, vanilla to taste.
Method: Whip the quark with the sugar, whip the cream separately and gently fold it in. Light, airy and pairs wonderfully with fruit in desserts and slices.
Mascarpone – whipped cream
Ingredients: 500 g mascarpone, 300 ml whipping cream, 100 g powdered sugar, the inside of a vanilla pod.
Method: Mix mascarpone with the sugar, add the vanilla and the cream. Whip until smooth and firm. Excellent for tiramisu, slices and cakes.
Quark cream with sweetened condensed milk
Ingredients: 500 g quark, 200 g condensed milk, 150 ml whipping cream, 1 packet vanilla sugar.
Method: Mix the quark with the condensed milk and vanilla, add the whipped cream. You can adjust the sweetness to taste. Perfect for small Linzer cookies too.
Coconut Raffaello cream
Ingredients: 200 g butter, 200 g white chocolate, 200 g coconut, 200 g condensed milk.
Method: Melt the white chocolate, add the butter, then the condensed milk and coconut. Let cool and use to fill sweets, cupcakes or cakes.
Universal quark cream
Ingredients: 500 g quark, 100 g butter, 1 can sweetened condensed milk (salko), vanilla.
Method: Whip the butter, add the quark, vanilla and condensed milk. It is firm, pliable and suitable for sandwich cookies.
Cream that tastes like ice cream
Ingredients: 500 ml whipping cream, 1 can sweetened condensed milk, 2 tablespoons lemon juice.
Method: Whip the cream until stiff, add the condensed milk and lemon juice. The cream tastes like creamy ice cream – suitable for cakes and slices.
Fluffy cream from 4 ingredients
Ingredients: 500 ml cream, 250 g mascarpone, 100 g sugar, 1 vanilla.
Method: Whip the cream and then fold in the mascarpone with the sugar and vanilla. The cream is light and firm for cakes and dessert glasses.
The easiest caramel cream
Ingredients: 1 can caramel sweetened condensed milk (dulce de leche), 200 g softened butter.
Method: Whip the butter until fluffy, gradually beat in the condensed milk. You will get a smooth, stable cream ideal for filling cookies and various festive desserts.
