Confectionery creams

Let's talk about the types of confectionery creams, as well as how to prepare them and where to use them.

I decided to expand my horizons with regard to confectionery creams. So start with the basics. If you too have never really thought about what basic creams are and what you can do with them, welcome. We will study together. For those who are in search of something new, there will certainly be a lot of useful.

The main types of confectionery creams

Being an economist by profession, I approach everything methodically and thoroughly. I like to lay out on the shelves, because it's so much easier. So I'll start with the classification. Here are the main types of existing confectionery creams:

  • Custard (he is a bush or English cream)
  • Cream cream (the main element is fatty 35% cream)
  • Protein cream (prepared on the basis of egg whites)
  • Oily cream (made on the basis of oil)
  • Curd cream (in the composition of cottage cheese is used)
  • Sour cream (the main emphasis on sour cream or cream-freche)
  • Kurds (as a rule, the taste is concentrated around the added fruit or berries)

They are used both in pure form and mixed with each other to obtain an even more interesting result. But let's sort out the order with each variety, consider the technology of preparation and use cases.


Custard is suitable for impregnation of cakes (as, for example, in the cakes "Napoleon" and "Honey"), they can fill eclairs and profiteroles, tartas and tartlets, prepare Boston cake. Creams are very gentle, both in structure and taste. Depending on what you plan to use it for, you can prepare the cream more dense or more liquid.

Custards are suitable for impregnating cakes.
Custards are suitable for impregnating cakes.

How to cook a simple custard

A huge plus of this recipe is that the cream will not go in lumps. It will be absolutely smooth, with a light vanilla flavor. This custard is easy to apply. The second advantage is that it can be prepared on the eve, and use the next day. Or do leave it in the refrigerator for a couple of days to call.


  • Egg yolks - 3-4 pcs
  • Milk - 300 ml
  • Starch corn - 2 st.l. without a hill
  • Wheat flour - 1-2 st.l. without a hill
  • Sugar or powdered sugar - 50 - 70 gr (depending on the desired degree of sweetness)
  • Vanilla sugar - 1 tsp.

Step-by-step instruction:

  1. Yolks grind with sugar powder, beat whisk until the mixture turns white and does not increase in volume
  2. Add to the yolks 2 tablespoons without a slide of starch, stir. Then add the flour, mix. The amount of flour is determined by yourself, depending on how thick the cream should be. For Napoleon, for example, it is quite enough 1 spoons. If you are preparing a tart, then it's better to take 2.
  3. In the saucepan pour 300 ml of milk, add vanilla sugar. If you have a vanilla pod, you can safely use it instead of sugar. Milk bring to a boil, stirring occasionally.
  4. Remove the milk from the fire (if using a vanilla pod - remove it) and pour a thin trickle to the yolks, continuously stirring the corolla. I advise doing this procedure in the 3 phase. First pour in 1 / 3 milk (do not forget to stir!), Stir. Then pour in another 1 / 3, mix thoroughly and enter the remaining third. If you pour in milk slowly in parts and at the same time continuously interfere with the whisk, you will never have lumps.
  5. Put the mixture in a water bath. Constantly stirring, bring to a boil. After that, continue stirring for another 30-40 seconds, until the cream thickens. Remove from water bath. If you are confident in yourself, you can cook the cream immediately in a skillet over low heat. So much faster, but be careful and do not forget to stir continuously.
  6. The finished cream immediately pour into a plastic box and cover with a touch of film. Clean in a refrigerator for a couple of hours or at night.

Custard Recipe

The air cream is suitable when you need a lighter and more magnificent custard than usual. It is good for eclairs and profiteroles.


  • Eggs -4 pcs
  • Milk - 300 ml
  • Sugar or powdered sugar - 50 - 70 gr (depending on the desired degree of sweetness)

Step-by-step instruction:

  1. In the saucepan grind the yolks with sugar powder, beat whisk until the mixture turns white and does not increase in volume
  2. Pour into the saucepan to sugar-egg mixture 300 ml of milk. Continuously stirring, bring to a boil.
  3. In another saucepan, whisk the proteins to firm peaks. Add the milk-egg mixture, gently mix from the bottom upward.
  4. Heat the mixture over a low heat for 2-3 minutes. Do not forget to stir constantly.
  5. The finished cream will turn out to be airy. It is recommended to use it for still warm products. Keep the cream and products with it in the refrigerator.

butter cream

This is the easiest type of cream, cream. He is "whipped cream" or "Chantilly cream". It is made on the basis of fat 35% cream, whipping with powdered sugar to a magnificent state. Such cream differs in ease and gentle taste. It is ideal for decorating drinks, it serves fresh fruits and berries, desserts and pancakes.

Cream is recommended to use immediately before serving. After all, he has one drawback. Without adding gelatin or thickeners, it keeps its shape poorly and it can be stored for no more than 2-3 hours. Therefore, I offer you two recipes: one simple base for serving and the second, with gelatin, which you can safely take to decorate cakes, pastries and desserts.

How to make cream (whipped cream or chantilly cream)

Whipped cream, they are the cream of chantilly, are named after the place where they were first cooked. In the French castle of Chantilly. Then the chef-confectioner served with them a dessert for His Highness. To prepare the cream you need a very fat cream. Neither 20%, nor even more 10% do not fit, do not even waste time. Optimum to take fat 35% cream, but it is quite acceptable to use 33,5%. The most important thing is to cool them well before whipping.


  • Cream 35% - 200 ml
  • Sugar powder - 50-70 gr

Step-by-step instruction:

Cold, only from the refrigerator, cream whipped with sugar powder to the formation of a lush snow-white cream-foam. You need to start with a small speed mixer and gradually increase it to the maximum. You need to be careful not to "break" the cream, otherwise they can start to separate and get butter.

Creamy cream with gelatin

This cream cream is much more resistant than the previous one. Gelatin helps keep the shape up to several days. I like to use it for decorating baskets and as an independent dessert with fresh strawberries. The cream is thicker and dense than the classic cream, it resembles a delicate mousse. It is suitable for interlayer cakes with light biscuit cakes, as well as for biscuit rolls.


  • Cream 35% - 250 ml
  • Sugar powder - 50-70 gr
  • Vanilla extract or fragrance - a few drops
  • Leaf gelatin - 2 plate

Step-by-step instruction:

  1. Leave gelatin soaked in water
  2. Put on the water bath 50 ml of cream, add gelatin to them. Heat until gelatin is completely dissolved in the cream. Remove from the bath.
  3. 200 ml cream whip with sugar powder and vanilla extract (flavoring)
  4. Continuing to stir the cream, pour a thin trickle mixture with gelatin
  5. The cream can be used as an independent dessert with berries or fruits, or as an ornament for cakes and pastries. Cream used immediately after cooking, otherwise it will harden!

Protein creams

Protein creams are always very gentle and airy. Their basis is egg white and powdered sugar or syrup. I'll tell you about two recipes of protein cream. Most likely you want to use the second one, because it passes at least a minimal heat treatment.

How to cook raw protein cream

I rarely cook creams with raw eggs. The exception is dessert Tiramisu. But there are times when it can come in handy, so I see no reason to ignore it. Just keep in mind that it is not at all resistant, so it's only suitable for filing.


  • Egg proteins - 2 pcs
  • Sugar powder - 4 tbsp.
  • Lemon juice - 1 / 2 tsp.

Step-by-step instruction:

  1. Put the heat-resistant bowl on the ice bath. Pour in the whites and beat until a thick white foam is obtained, which should be kept on the raised whisk.
  2. Without stopping the whipping, gradually, in small portions, add whiskered fine proteins, carefully sifted the powdered sugar (1 / 3 portions) and continue to beat another 2-3 min.
  3. Then take out the whisk, add the rest of the powdered sugar, flavor, if you want, paint, lemon juice and quickly stir the cream.
  4. Use the cream immediately after manufacturing, as when stored, it loses its splendor.

The recipe for a custard protein cream

Unlike raw cream, custard can be stored for a couple of days. It is perfect for decorating baskets and tartlets. Maybe for a cake to come up.


  • Egg proteins - 2 pcs
  • Sugar powder - 4 tbsp.
  • Lemon juice - 1 / 2 tsp.
  • Water - 2 tbsp.

Step-by-step instruction:

  1. Mix the sugar in the pan with water, stir well and cook. Make a sample for thin / thick thread. To do this, pour a spoonful of syrup on a cold plate, bottom of the spoon lightly press the syrup, and then lift it. As a result, a thin or thick thread forms between the spoon and the plate. We need fat.
  2. Put the heat-resistant bowl on the ice bath. Pour in the whites and beat until a thick white foam is obtained, which should be kept on the raised whisk.
  3. Do not stop whipping, pour a thin stream of hot sugar sugar into the squirrels, then whisk 1-2 more, quickly mixing the whole mass.
    If the protein is poured undercooked syrup, the cream will turn out to be weak, vague, if overcooked - then with caramel lumps; lumps can also form from the infusion of hot syrup into proteins by a thick jet and from poor stirring of the cream in a hot state.
  4. Immediately after brewing, at the end of whipping, add citric acid and for tinting and taste - paints, fruit juices and other aromatic substances used for oil creams.
  5. The cream should be used immediately after manufacture.

How to Cook Swiss Meringue

The Swiss meringue is essentially the same custard cream, but the recipe is slightly different. The cream is very smooth and silky, incredibly tasty. Store at room temperature 2-3 of the day.

It is resistant, therefore it is suitable for decorating tarts and tartlets. If you give it shape and let it stand for several hours, a thin crust forms on the surface. And the cream inside will remain light and gentle.


  • Egg proteins - 2 pcs
  • Sugar powder - 170 gr
  • Lemon juice - 1 / 2 tsp.
  • Water - 2 tbsp.
  • Glucose syrup - 3 st.l.

Step-by-step instruction:

  1. Combine all the ingredients in a metal bowl.
  2. Put the bowl in a water bath and beat the mixture with a mixer first at a minimum speed of about a minute, so that all the ingredients mix well, and the sugar powder melts. Then increase the speed to maximum and whisk for another 5 minutes. The mixture should whiten, become glossy and dense.
  3. Remove the bowl from the water bath and continue to beat the cream for another minute. During this time, the mass should become even denser. The indicator of readiness is as follows: turn the bowl, if nothing drips, then merenga is ready.
  4. Cream can be shaped. Use a pastry bag with nozzles or a simple spoon.

Oily creams

People are divided into those who love oil creams, and those who can not stand them. I belong to the latter. At the same time I like butter very much. Although very fatty for my taste, oil creams perfectly hold shape, they are easy to work with. Like any cream, oil can be tinted and flavored. They can be sandwiched and decorated with cakes and pastries. They are the most universal.

Since the basis of any oil cream is butter, it should be of high quality, with a milk fat content of at least 82,5%. Always take unsalted butter without additives.

I'll tell you about three versions of the cream. In advance, forgive me, but I will not give you the recipe of a simple whipped with sugar or sugar syrup oil. I am sure that you will manage here yourself. Instead, consider a condensed cream, a cream of Charlotte and Glasse.

How to prepare an oil thickened cream

Sweet, slightly reminiscent of ice cream cream, which is well suited for decorating cakes and capkakes. Of the merits - it is easy to prepare, long to keep, perfectly holds the shape, is tinted and flavored.


  • Butter - 100 gr
  • Condensed milk - 4 tablespoons

Step-by-step instruction:

  1. Soften the butter until it increases in volume and does not turn white.
  2. Without stopping whipping, pour the condensed milk into the butter in small portions and beat with a mixer for 7-10 min until a fluffy, homogenous mass is obtained.
  3. From such a cream is good to make jewelry, they turn out glossy and very beautiful.

Cream Charlotte

Cream Charlotte is quite widely known, and not just. Very tasty, dense, well retains its shape, takes dyes and flavors. It is not difficult to cook, but it's a pleasure to use it.


  • Butter - 100 gr
  • Sugar - 2 tablespoons
  • Eggs - 1 pcs
  • Milk - 2 tbsp.

Step-by-step instruction:

  1. In the saucepan pour the milk, add sugar and, stirring, bring the mixture to a boil.
  2. In a separate bowl, lightly beat the eggs
  3. Continuing to beat the eggs, pour a thin stream of hot milk to them with sugar. The total mixture is brought to a near boil, then cool the milk syrup to room temperature.
  4. While the syrup cools, beat the softened butter until the mass has turned white and does not increase in volume.
  5. Without stopping to beat the oil, gradually pour into it on 1 a tablespoon of chilled milk syrup and beat until a magnificent cream is obtained.

Oily Cream Glasse

Cream Glasse is delicious, delicate. It's easy to cook and it's nice to work with. The adornments from this cream turn out shiny and perfectly keep the form. You can safely take it for interlayering and decorating cakes and pastries.


  • Butter - 100 gr
  • Eggs - 1 pcs
  • Sugar - 50 gr
  • Vanilla sugar - 1 tsp.

Step-by-step instruction:

  1. To prepare a cream, you can not do without a kitchen thermometer. Prepare it in advance.
  2. Put sugar in the bowl and break the egg.
  3. Put the bowl on a water bath and whisk it with a broom until the volume increases by 2,5-3 times. At the same time, the mixture is heated to 50 ° C, maximum 60 ° C.
  4. Remove the bowl from the water bath and cool the mixture to room temperature (25 ° C).
  5. Soften the butter and beat whiskey, gradually pour in a mixture of eggs and sugar.

Curd Creams

Curd creams are always very tasty. And they have quite a wide range of applications. You can sandwich and decorate them with cakes and pastries, fill tubules and profiteroles, there's just so much with fruits and berries. As a rule, curd creams do not tint, but they are flavored. Well suited vanilla.

Of course the taste of curd creams directly depends on the quality of the cottage cheese. Therefore, try to take a fresh, fat content 5% -9%. The most important thing is that there is no bitterness in it, otherwise it will ruin the cream. I share three basic recipes that are easily prepared and can be used in any of your pastry experiments.

How to prepare classic curd cream

A good recipe for curd cream, simple easy and without problems. You can do it every day. Or cook a lot and store 3-4 days in a container.


  • Cottage Cheese - 200 gr
  • Cream - 50 ml
  • Butter - 100 gr
  • Sugar - 50 - 70 gr
  • Vanilla sugar - 1 tsp.

Step-by-step instruction:

  1. Cottage cheese whisk blender with 50 ml cream until creamy.
  2. Softened butter whisk together with sugar and vanilla sugar.
  3. Bring cottage cheese to small portions. Beat to a smooth smooth mass.

Recipe for sour cream cheese cream

This version of the cream is suitable as a filling for tubules, baskets, eclairs. Simple, tasty and fragrant, both from childhood.


  • Cottage cheese - 200 gr (9% fat content)
  • Sour cream - 400 ml
  • Sugar - 150 - 200 gr
  • Vanilla sugar - 1 tsp.

Step-by-step instruction:

  1. Cottage cheese rub through a sieve.
  2. Add sugar and 1 / 3 sour cream to the cottage cheese. Mix well.
  3. Pour the remaining sour cream by parts, carefully combining the ingredients
  4. Beat the resulting mass for 2-3 minutes.

How to cook a cream cheese cream

This is one of my favorites. It's very tasty, so much that I'm ready to eat it with a spoon. Cottage cheese creamy cream is well combined with berries (especially strawberries). It can be used for cakes and pastries both between layers, and for the top. It is rarely made of jewelry, it is preferable to simply create a relief.


  • Cottage cheese - 200 gr (5% -9% fat content)
  • Cream - 250 ml
  • Sugar powder - 100 gr
  • Salt - pinch
  • Vanilla extract - a couple of drops

Step-by-step instruction:

  1. Cottage cheese beat in a blender with 50 ml of cream and a pinch of salt.
  2. Prepare the cream of Chantilly (see Creamy creams).
  3. In parts, put in the cream Chantil cottage cheese mass, each time mixing well at low speed
  4. Beat the resulting mass for 2-3 minutes.
  5. The cream can be stored in the refrigerator 1-2 days without loss of quality.

Sour cream creams

Sour cream is always very gentle, with a little sourness. The taste of the cream is completely dependent on the quality of the ingredients selected, so always pay attention to it. Sour cream use only fresh, fat content of at least 25% -30%. The fatter, the better. You can take even a village, but it should be without signs of fermentation. Before work, sour cream should be properly cooled, it is even better to make a cold bath.

Classic cream sour cream

This is a very simple cream. I always use it when I cook Medovik or pancake. It perfectly permeates cakes, well in harmony with honey and jam. If you are going to prepare a classic sour cream, first of all prepare a cold bath (water with ice). Bear in mind, the cream is not resistant, it is suitable only for interlayer. Products with sour cream should be stored in the refrigerator.


  • Sour cream 25-30% fat content - 350 gr
  • Sugar powder - 70-100 gr
  • Vanilla sugar or extract - 1 tsp. or a couple of drops

Step-by-step instruction:

  1. Place the bowl on a cold bath so that the bottom is immersed in ice water
  2. Put sour cream in the bowl, add sugar powder and vanilla sugar / extract
  3. Beat until fluffy foam forms. If the cream is delayed on the corolla, then everything is ready

Sour cream with gelatin

A much more resistant sour cream, than the previous one. It can act as an independent dessert or companion to fresh fruits and berries. It is prepared similarly to a simple sour cream with the only difference that at the end a little gelatin is fused. It will help the cream to keep its shape. But use it immediately after the preparation, until the gelatin has not grasped.


  • Sour cream 25-30% fat content - 350 gr
  • Sugar powder - 70-100 gr
  • Vanilla sugar or extract - 1 tsp. or a couple of drops
  • Gelatin sheet - 2 plate
  • Milk - 50 ml

Step-by-step instruction:

  1. Soak gelatin in water.
  2. Place the bowl on a cold bath so that the bottom is immersed in ice water
  3. Put sour cream in the bowl, add sugar powder and vanilla sugar / extract
  4. Beat until fluffy foam forms. If the cream is delayed on the corolla, then everything is ready
  5. Swell the gelatin in a heat-resistant bowl of milk and heat in a water bath until the gelatin is completely dissolved.
  6. Continuing to beat the sour cream, pour a thin trickle of milk with gelatin. How to mix everything. Done!

Creamy cream sour cream

This is a very gentle cream. It is much softer in taste than plain sour cream, all thanks to the cream. Similar to classic sour cream, it is suitable for a layer of sand and layered cakes.


  • Cream 35% - 200 ml
  • Sour cream 25-30% fat content - 100 gr
  • Sugar powder - 50-70 gr
  • Vanilla sugar or extract - 1 tsp. or a couple of drops

Step-by-step instruction:

  1. Place the bowl on a cold bath so that the bottom is immersed in ice water
  2. Put sour cream and cream in the bowl, add sugar powder and vanilla sugar / extract
  3. Beat until a lush mass forms. Ready cream to use immediately.


Kurds are a special type of custard, the whole focus on fruit or berry filler. You probably know the most famous of them - lemon kurd. This is a very fragrant cream with a bright lemon flavor.

Kurds are suitable for impregnation of sponge cakes, as fillings for capkakes and cupcakes, tarts and tartlets, as a sauce for pancakes and pancakes. Such creams are quite liquid, they do not need to be shaped. The maximum density, which can be achieved without compromising taste - the state of thick sour cream. Keep the Kurds in a sealed container in the refrigerator. Under such conditions, he can easily live a week on demand.

I will give two variants of Kurds: lemon and strawberry. These two recipes are suitable for any fruit and berries.

Lemon Kurd

Very tasty, bright and fragrant cream. I like to use it for cakes and tartlets. It is perfectly combined with cream, protein and curd creams, ganash and is good as an independent element.


  • Eggs - 4 pcs
  • Lemon - 4 pcs
  • Butter - 50 gr
  • Sugar or cane sugar - 70-80 gr
  • Cornstarch - 2-3 tbsp. (if you need to get a thick cream)

Step-by-step instruction:

  1. Ginger two lemons grate. Mix with sugar.
  2. Squeeze out of all 4x lemons juice, strain from bones and flesh.
  3. Pour the juice to the sugar and rind and mix everything
  4. Lightly beat the eggs.
  5. Add the eggs to the sugar-lemon mixture, mix well. At the same stage, add cornstarch, if you want a thicker cream.
  6. The mixture is poured into a saucepan, add oil and put on medium heat. Cook, stirring constantly, until the cream thickens and bubbles appear.
  7. Remove from heat, quickly pass through a sieve to extract the zest (she did her job)
  8. Ready Kurd pour into a container or jars, cover the surface with cling film and allow to cool slightly. Then put in the fridge for the night.

Strawberry Kurd

Very delicious thing. In the recipe for this berry cream, you can use raspberries (just get rid of pits), strawberries, cherries or currants. You can use berry Kurd as a filling for capkake, for impregnation of cakes and pastries. Delicate, light, fragrant and so berry.


  • Egg yolks - 4 pcs
  • Strawberry (fresh / frozen / pureed) - 400 gr
  • Sugar - 100 gr
  • Lemon - 2 pcs
  • Butter - 70 gr
  • Cornstarch - 2 tbsp.

Step-by-step instruction:

  1. I use pre-cooked frozen strawberry puree, but you can take both fresh or frozen strawberries. Puree thaw and can be used immediately. If you take berries, cut them into cubes, place them in a saucepan and cook for 7-10 minutes, stirring with a spoon. Then purge and allow the 15-20 minutes to cool.
  2. The lemon zest of 1 is grated. From both lemons squeeze the juice.
  3. Corn starch mixed with lemon juice. Mesh properly so that there are no lumps.
  4. Mix sugar, egg yolks, zest and a starch-citrus mixture in the bowl.
  5. In a saucepan with a strawberry puree a thin trickle, pour the sugar-and-egg mixture, stir all the time to make a homogeneous mass. Add the oil.
  6. Put the sauté pan over medium heat. Cook the mixture without stopping stirring, until it thickens.
  7. Remove the strawberry kurd from the fire, strain through a sieve. Allow to cool slightly, then pour into cans and cover with a film in touch with the surface of the cream. Keep refrigerated.

I hope that this article will be useful to you. I wish you delicious experiments!

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