1. Cream on butter and Swiss meringue.

This cream is great for cakes and cupcakes. It can be flavored with caramel or chocolate, holds its shape well and melts less than cream cheese creams. At the same time, it is amazingly airy, thanks to the Swiss meringue. If you remember in Soviet times, flowers were made on cakes, this cream is very similar in taste and structure.

Proteins - 4 pcs
Sugar - 190 gr
Butter - 180 gr
Additives to taste

Separate the proteins from the yolks (4 pcs). I will not tire of repeating that it is better to make each egg in a separate cup, if it is well separated, then pour the protein into a common cup. Pour sugar (190 gr) to the proteins.

Next, we build a water bath, this is how the Swiss meringue is prepared. It's as simple as bringing water to a boil in a saucepan. Place the bowl on top so that the water does not touch its bottom. All this happens on the stove, the water boils.

With a whisk, constantly stir the proteins with sugar. If this is not done, they can curl up (cook). The mass will gradually increase in volume and heat up.
You need to bring it to 62 degrees. If you don't have a thermometer handy, try rolling the mixture between your fingers. If you do not feel grains of sugar, then you can remove from heat.

We get the mixer. I make proteins ONLY in a planetary, so I pour the mass into a mixer cup. If you have a manual one, do it in the same bowl.
Beat egg whites at maximum speed. to tight peaks. It should turn out so that the mass "stands" on the whisks.

Now lower the speed to medium and add butter at room temperature (180 g). And here is a VERY IMPORTANT moment. Add oil little by little. I threw pieces of 10-15 grams. If you abandon everything, there will be terrible lumps that you will not get rid of already. Throw a die and see that it completely interferes with the protein mass. Only after that another piece. The process is not too long, but important.

The cream will turn out very lush and airy. There is no hint of heaviness or density of the cream here. It is different from cream cheese creams, for example.

I add caramel sauce to it (up to 80 gr), you can add melted (but well cooled) chocolate (also 80 grams).

The cream keeps its shape perfectly and is stored in a pastry bag.

2. Cream for cakes and cupcakes with cream and cream cheese.

Cream 33% - 100 gr
Cream cheese - 500 gr
Powdered sugar - 70 gr

First in the bowl whip cream (100 gr). We take strictly from 33% fat content, no less fatty ones will do. The secret to quick whipping: cold bowl, cold beaters and cold cream. Chefs joke that you can put whisks, a pack of cream in a bowl and put everything in the freezer for 10 minutes.

Then, with a mixer at maximum speed, whip the cream. At the beginning, it will seem that nothing is happening, but at the 5th minute, the mass will begin to thicken. See, as soon as the mass holds its shape (stable peaks), stop beating. So as not to overwhip the cream, getting butter.

Now add cream cheese (500 gr) and powdered sugar (70-90 gr). And finally beat.

The mass has become homogeneous, we remove it in the refrigerator. Let it lie down for an hour, gain strength. What I like about this cream is that it does not have an oily taste at all, the cream is lighter. In addition, it turns out to be snow-white. It keeps its shape very well. The proportions of cheese and powder can be changed, it all depends on your taste.

There are also a lot of questions about cottage cheese. First of all, do not confuse cream cheese and cottage cheese - the first is more like processed cheese, the second is like finely ground cottage cheese. If you try it out of the pack, it will be a little salty, don't be alarmed - salt enhances the sweet ingredients and slightly sets them off (so that the cream does not become cloying).
You can even use soft ricotta or other cheeses like mascarpone and philadelphia - but the basic recipe will still be the same as I wrote above.

3. Cream based on Swiss meringue.

Remember in childhood there were such shortbread dough baskets with marmalade, and on top there was a large white hat of cream? Here it is very similar, although a little more tender. You can decorate them with cakes, small cakes, cupcakes and so on. If you have a burner, you can safely get scorched hats.
The cream keeps its shape perfectly, plant stars, roses, bulbs and so on. It can be kept in the refrigerator (pastry bag) overnight, it will not lose its properties and texture. Already on ready-made cakes, you can get two types of cream. If you leave the cakes for a couple of hours on the table, the cream will become weathered, covered with a beautiful dense snow-white crust. So cakes are easier to transport, for example. If you keep it in an airtight container, the cream will also keep its shape, but will remain without a crust, it will be tender and pliable.
Given the fact that he is preparing elementary, his Always keep in your store of recipes.

Proteins - 2 pcs.
Sugar - 170 gr.
Water - 2 tablespoons
Lemon juice - 1/2 tsp
Corn syrup - 3 tbsp

Separate the whites from the yolks, we need two whites.
Combine egg whites, sugar (170 g), water (2 tbsp), corn syrup (3 tbsp) and lemon juice (1/2 tsp) in a heat-resistant bowl.

Build a water bath. To do this, boil water in a saucepan, put your bowl on top of it. The bottom of the bowl should not touch the water in the saucepan.
Put the structure on the stove, the water should start to boil again. Beat the mixture at the initial speed of the mixer.

Beat until sugar melts. To do this, carefully take the liquid between your fingers, if there are no grains of sugar, everything is ready for whipping. Then increase the mixer speed to maximum and beat for 5 minutes. The mass will triple in volume, become very white and glossy, and also very dense.

Remove the bowl from the bath, put it on the table and beat with a mixer for another minute. During this time, the cream will cool down and become even denser. If you turn the bowl over, nothing will not fall, but will not even move.

Transfer the cream to a pastry bag, or spoon it over pastries and cakes. The only question you might have is with corn syrup. The cream generally will easily stand for two days at room temperature!

4. Custard and muslin cream.

Let me tell you about two very popular and versatile creams - custard (confectionery) and muslin. You can use them in soft biscuits, impregnation, as well as very multi-layered cakes (such as Napoleon, honey cake, millefeuille). Creams are insanely delicious, quite thick (but still liquid) and fragrant.
The texture is very delicate, without lumps and other things, and it is easy to prepare.

Milk - 500 ml.
Eggs - 2 pcs.
Sugar - 100 gr.
Corn starch - 30 gr.
Vanilla - pod
Butter - 50 gr.
Cream 33% - 200 ml.

To begin, peel the vanilla bean and place the stems and seeds in a saucepan with milk. Although vanilla extracts and essences are more convenient to use, I am very conservative in matters of vanilla - I also love the process of cutting a fresh, wet vanilla pod, and small black seeds in cream are generally a holiday for me. Of course, together with the dots, the cream gets a real vanilla taste and persistent aroma, so do not be lazy, find the pods for this cream.

Put the milk on the stove and bring to boiling. Remove from fire.

Combine eggs with sugar and starch and mix well with a whisk.

Carefully pour the milk into the egg mixture through a medium sieve, stirring all the time.

Pour the cream back into the saucepan and put on fire.

Cook the cream, stirring, until it begins to thicken. This will create large bubbles. Boil for a couple of minutes after boiling.
At the very end, add the oil and stir well until it dissolves. Remove from heat and pour into a cup.

Cover with cling film so that it touches the surface of the cream. Place in refrigerator for 2-3 hours. You have received the custard. When it comes out, it will be quite thick and will soak the biscuits well. The scent will be just amazing.

If we want Muslin - a more delicate and airy cream, then after 2-3 hours whip the cream until firm foam. Cream, whisk and bowl should be cold, so it will be faster and fluffier.
Mix with custard at the rate of 300 grams of custard and 100 grams of cream.

You will get a beautiful, fragrant and very delicate cream. Store in a pastry bag in the refrigerator for a week, although it is better to prepare some kind of cake and apply cream))

5. Chocolate coffee cream.

This is a recipe for a very gentle, strong cream with a chocolate and coffee flavor.

Oil - 100 gr.
Dark chocolate - 70 gr.
Cocoa - 50 gr.
Powdered sugar - 115 gr.
Instant coffee - 1 tsp

The butter should be at room temperature - very soft. Beat it with a mixer for 5 minutes so that the oil is well whipped and saturated with oxygen.

Add cocoa butter and