How to make cake cream from semolina

Classic recipe for semolina cream

Semolina cream for cake has the same ingredients as for porridge, but is different in preparation. This is the most budget option for preparing cream mass.

Ingredients:

• milk (300 g);
• semolina (3 tbsp);
• butter (100 g);
• granulated sugar (4 tbsp).

Preparation:

1. Cook semolina porridge. To do this, take cold milk and immediately add cereal and sugar, mix thoroughly.
2. Put on fire and cook until thickened.
3. Cool.
4. When the porridge is at room temperature, add butter and beat.
5. Apply to baked cakes.

Semolina cream 1st recipe

Ingredients

1. milk - 2 cups
2. semolina - 3 tbsp
3. butter - 250 g
4. sugar - 1 glass
5. lemon - ½ piece

Semolina cream is very delicate and at the same time “holds its shape” well after hardening. The recipe is simple and not complicated. But there is one caveat: in order for the cream to be homogeneous and not feel like porridge, the semolina must be poured with cold milk and only then cooked.

Pour the semolina with a small amount of cold milk and stir well to remove all the lumps.

pour semolina with cold milk

When everything is stirred, add the remaining milk and cook the semolina porridge over low heat, stirring constantly. Semolina porridge must cool!

let the semolina porridge cool

While the semolina porridge is cooling, beat the butter and sugar.

Add the zest of ½ lemon to the whipped butter and sugar. Zest is the peel of a lemon grated on the finest grater. Don't miss this ingredient. Lemon will add freshness and aroma to our cream.

And lastly add semolina porridge (completely cooled). Beat everything well.

This is how we got the semolina cream right after cooking. If it sits in the refrigerator for a while, it will freeze. I really like this semolina cake cream recipe.

Therefore, freshly prepared can be served as a dessert and spread on the crust of almost any sponge cake.

Recipe for cream with semolina for cake

This recipe is extremely easy to prepare, so even if you are new to cooking, you can still make it. The recipe contains simple ingredients that can be found in any store, and most importantly, they are very cheap. This way, without spending a lot of money on ingredients, you will prepare a lot of delicious cream for your favorite sweets. Under no circumstances should you be afraid that grains of semolina porridge will be felt in the cream, because if you follow our instructions, this will definitely not happen!

Kitchen appliances and utensils: saucepan, whisk, mixer.

Ingredients

• semolina 5 tbsp. l.;
• milk 500 ml;
• sugar 3/4 cup;
• butter 1 pack;
• vanilla pinch.

Step by step guide

1. Pour cool milk into a saucepan. Add semolina to it, stirring with a whisk, and send to medium heat. The most important point is to constantly stir so that lumps do not form.
2. Next, slowly pour sugar into the already heated milk and mix.
3. After the milk boils, the semolina porridge begins to thicken before our eyes, so we cook for another 3-4 minutes and turn off the stove. Don't forget: the longer you cook the cream after it boils, the thicker it will be.
4. Set the pan aside so that the semolina porridge cools completely. At this time, take the butter and put it in a deep plate. Using a mixer, beat the butter - this will take us about five minutes.
5. When, instead of a piece of butter, you have a white, homogeneous mass, and the porridge has completely cooled, we can start mixing these ingredients. To do this, take a couple of spoons of porridge, add to the butter and beat until smooth.
6. We repeat this procedure with the rest of the porridge until the semolina base and butter become one mass.
7. Place on a plate in the refrigerator for 15-20 minutes. Ready!

Recipe for semolina-based custard for cake

Typically, a classic cake custard recipe contains flour or starch. Semolina can be used for the reason that it contains starch in very large quantities. Due to this, semolina thickens any custard fondant for a cake very well.

The most common recipe contains the following ingredients:

• Semolina – 100 gr.;
• Butter – 1 pack;
• Milk – 1.5 cups;
• Sugar – 3/4 cup.

All these products can almost always be found in the house, perhaps with the exception of semolina.

If there are small children at home, then cereals should be present in the kitchen. There is nothing overly complicated about making cake fondant from these products. If you follow the instructions, you will get a very tasty layer for the crust of any cake, which will in no way resemble the semolina porridge that you were fed as a child.

How to properly make cream for a cake using this recipe?

The preparation is very reminiscent of cooking semolina porridge, but more about everything. First, combine milk and sugar, put this mass on medium heat and cook until the mass begins to rise. After this, add semolina in a very thin stream, stirring continuously. Next, cook the semolina porridge - stir constantly and wait for the required thickness.

When the result is satisfactory and thick semolina porridge is obtained in the pan, then remove it from the stove and set it to cool. It will be better if you transfer the mass to another bowl.

While the workpiece is cooling, you need to beat the butter, previously softened, until it becomes a white and fluffy mass. Only after this effect do we begin to introduce semolina porridge into the oil, in small portions. In this case, it is better not to turn off the mixer, but to beat each individual portion along with the butter cream.

If you want to slightly change the taste and smell of the fudge, add liqueur, lemon juice or condensed milk to the finished cream. This cake impregnation will also not refuse crushed nuts or pieces of dried apricots or a handful of seedless raisins.

Each new flavor is a separate recipe for cake impregnation.

Experiments are always welcome, as with their help you can come up with a unique cream for your favorite baked goods for your family.

A simple recipe for cream with semolina and butter for cake

1. Remove the butter from the refrigerator so that it has time to soften at room temperature.
2. Pour milk into the pan.
3. Let's pour semolina.
4. Mix well and put on fire. Cook after boiling, stirring all the time, for about 5 minutes.
5. Remove from the stove. Cool completely.
6. Beat the butter and sugar thoroughly using a mixer. You should get a creamy yellow-white mass.
7. Transfer the whipped butter into the cooled semolina.
8. Add vanilla. Mix.
9. Beat thoroughly until smooth.

How to prepare semolina cream for cake according to a step-by-step recipe with photos

1

45 min

300 kcal

5/5 (17)

When preparing homemade baked goods, there is always the question of choosing a cream. I want it to soak the cakes well, keep its shape and be tender and tasty.

All these tasks can be easily handled by a cream made from ordinary semolina, which many people have at home. When I prepare such cream, I have to make it a little more than it should be, since some of it is simply eaten.

I also wanted to tell you how easy it is to make cream for a cake from semolina and condensed milk, butter with lemon and other tasty additives.

A simple recipe for cream with semolina and butter for cake

Required ingredients:

Kitchen equipment: whisk, mixer, saucepan, whipping container.

1. Remove the butter from the refrigerator so that it has time to soften at room temperature.
2. Pour milk into the pan.
3. Let's pour semolina.
4. Mix well and put on fire. Cook after boiling, stirring all the time, for about 5 minutes.
5. Remove from the stove. Cool completely.
6. Beat the butter and sugar thoroughly using a mixer. You should get a creamy yellow-white mass.
7. Transfer the whipped butter into the cooled semolina.
8. Add vanilla. Mix.
9. Beat thoroughly until smooth.

You can watch the video to learn more about the recipe for this simple custard:

Semolina custard with yolks

List of ingredients:

• 500 ml milk;
• three egg yolks;
• 100 g sugar;

• semolina cereal 100 g;
• vanilla on the tip of a knife;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 30 minutes.

1. Remove the butter from the refrigerator in advance.
2. Pour sugar and vanilla into soft butter.
3. Beat until creamy without sugar crystals.
4. Add one yolk at a time, stirring thoroughly after each addition.
5. Bring the milk to a boil in a saucepan or saucepan.
6. While stirring, add semolina in small portions. Continuously stirring, cook until thickened.
7. Add the oil mixture in portions to the hot semolina porridge.
8. Mix thoroughly.
9. Cool well before use.

Lemon (orange) cream for cake with semolina

Required ingredients:

• 100 g sugar;
• semolina cereal 100 g;
• 500 ml milk;

• vanilla on the tip of a knife;
• 200 g butter;
• lemon (orange).

Kitchen equipment: whisk, mixer, saucepan, grater, whipping container. Number of servings: one. Cooking time : about 45 minutes.

1. Before starting cooking, remove the butter from the refrigerator.
2. Lemon (orange) with three fine graters, removing the zest until the pulp becomes white.
3. Squeeze the juice from half a lemon or orange.
4. Pour milk into a saucepan. We put it on fire.
5. Mix semolina with sugar.
6. When the milk boils, reduce the heat and, stirring slowly, add the semolina. Cook until thickened for about 5 minutes, stirring all the time.
7. Remove from the stove.
8. Add juice and zest. Mix thoroughly.
9. Set aside until completely cooled. You can put it in another container with cold water and stir occasionally.
10. Beat softened butter until white-yellow creamy.
11. Combine the cooled semolina part with the oil part.
12. Add vanilla. Beat thoroughly until smooth.
13. The cream for the cake with semolina and lemon (orange) is ready.

how to prepare cream with semolina and lemon

You can watch the video to learn more about how to prepare the cream used to make bird's milk cake with semolina and lemon:

Recipe for custard cake with semolina and boiled condensed milk

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• vanilla on the tip of a knife;
• 200 g butter;
• one can of condensed milk.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 45 minutes.

1. Condensed milk must be boiled for about two hours in a pan of water.
2. Without opening the jar, let it cool completely by placing it in cold water.
3. Cut the butter and leave to soften.
4. Stir sugar and semolina in milk.
5. Place on low heat. Stirring, cook until thickened. Cool well.
6. Beat softened butter with vanilla until creamy.
7. Place the buttery part of the cream into the completely cooled semolina porridge. Beat thoroughly.
8. Add condensed milk.
9. Beat everything together until smooth.

Semolina coffee cream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• butter 200 g;
• one tbsp instant coffee.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 40 minutes.

1. Soften the butter at room temperature.
2. We cook semolina porridge from milk and semolina.
3. Remove from heat and add instant coffee.
4. Mix thoroughly. Let cool.
5. Beat soft butter with sugar until the crystals dissolve.
6. Add a little vanilla or vanilla sugar if desired.
7. Add the oil mixture into the cooled semolina in small portions.
8. Beat well until smooth.

Cream with semolina and banana

List of ingredients:

• 500 ml milk;
• semolina 100 g;
• 100 g sugar;

• ripe banana;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, masher or blender, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. Boil milk in a saucepan. Sprinkle semolina in a small stream, stirring all the time with a whisk.
2. Cook for about 3 minutes until thickened. We're filming. Cool.
3. Mix softened butter with sugar and beat until creamy.
4. Peeled ripe banana with a masher or using a blender is converted into puree.
5. Mix the whipped butter with the banana.
6. Add the oil mixture in portions to the well-cooled semolina.
7. Whisk thoroughly until smooth.
8. This cream will perfectly soak the cakes when you prepare honey cake according to the classic recipe.

Chocolate cream on semolina

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• cocoa powder one tbsp;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. Add semolina mixed with cocoa powder into the boiling milk in small portions, stirring all the time. Cook for 5 minutes.
2. Beat butter, softened in advance, with sugar until smooth.
3. Add butter to the completely cooled semolina porridge in portions, stirring each time.
4. Beat well until fluffy and homogeneous.

Semolina nut cream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• any nuts 100 g;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, blender or coffee grinder, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. Grind the nuts in a blender or coffee grinder into very fine crumbs.
2. We cook semolina porridge from milk, sugar and semolina.
3. Beat the butter, warmed to room temperature, until creamy.
4. Add the oil to the cooled semolina porridge, whisking each time.
5. Add prepared nuts.
6. Beat thoroughly until smooth.

Semolina cream with fruits or berries

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• vanilla on the tip of a knife;
• 200 g butter;
• fruits or berries 100 g.

Kitchen equipment: whisk, mixer, saucepan, sieve, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. We cook thick semolina porridge from milk and semolina.
2. Cool completely.
3. Grind fruits or berries through a sieve, removing seeds and peels.
4. Beat the pre-softened butter with sugar until smooth.
5. Combine completely cooled semolina porridge with butter.
6. Beat well.
7. Add fruit puree. Beat again until smooth.
8. You can add a little vanilla.

White chocolate semolina buttercream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• white chocolate bar;
• vanilla on the tip of a knife;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, small bowl, whisking container. Number of servings: one. Cooking time: 45 minutes.

1. After bringing the milk to a boil, add semolina in a small stream. Cook for 5 minutes until thickened.
2. Add the broken chocolate bar.
3. Mix thoroughly until the chocolate pieces are completely dissolved. Cool completely.
4. Beat soft butter with sugar until smooth.
5. Mix the semolina and butter parts of the cream.
6. Beat thoroughly until smooth.
7. With this cream you will get a very tasty Napoleon cake.

Coconut cream on semolina

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• 200 g butter;
• 50 ml coconut milk or 1 tbsp. l. coconut flakes.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. Bring the milk to a boil.
2. Slowly, pour semolina into the milk and cook, stirring, a thick semolina porridge. Remove from the stove.
3. Add coconut milk or coconut flakes. Beat well.
4. Mix the butter with sugar and beat into a homogeneous, smooth mass.
5. Mix semolina porridge and butter.
6. Beat until fluffy and homogeneous.

List of ingredients:

• 500 ml fruit juice;
• semolina cereal 100 g;

• 100 g sugar;
• vanilla on the tip of a knife.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings : one. Cooking time: about 40 minutes.

1. Pour fruit juice into the pan.
2. Add semolina and sugar. Mix well.
3. Place on low heat.
4. Stirring constantly with a whisk, cook until thickened, about 5 minutes.
5. Remove from the stove. Cool well.
6. While cooling, beat well with a mixer several times.
7. Add a little vanilla or cinnamon if desired.

Semolina cream soufflé

List of ingredients:

• 100 g sugar;
• gelatin one tsp;
• semolina cereal 100 g;

• 500 ml milk;
• vanilla on the tip of a knife;
• three yolks.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

1. Pour 50 g of milk into a small container.
2. Soak gelatin in it for 15 minutes.
3. Heat the container with gelatin slightly and completely dissolve it.
4. Pour the rest of the milk into a saucepan, mix with sugar and semolina.
5. We put it on fire. Cook thick semolina porridge, stirring with a whisk all the time. Turn it off.
6. Pour gelatin into hot porridge. Beat thoroughly.
7. Beat the yolks with sugar and vanilla using a mixer into a thick, white foam.
8. Add the yolk mixture to the hot semolina porridge.
9. Beat thoroughly until fluffy and homogeneous.

Source: https://www.svoimirykami.club/gotovim-bistro/legkaja-vypechka/torty/krem/iz-manki-dlya-torta.html

Cooking with butter

An interesting variation that will replace whole milk. The sweet mass with semolina and butter is ideal for puff pastries.

Ingredients:

• powdered milk – 50 g;
• sugar – 150 g;
• water – 420 ml;
• butter – 210 g soft;
• semolina – 80 g.

Preparation:

1. Pour milk powder into granulated sugar. To fill with water. If you want to save time, pour boiling water. Boil. Pour in semolina. Boil. The porridge needs to be thick. Cool completely.
2. Beat the butter. Pour in the cream. Beat.

Semolina coffee cream

Semolina cream for cake with added coffee has an original taste and a light coffee tint. Even gourmets will like this dessert with coffee filling.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• butter (200 g);
• instant coffee (1 tbsp).

Preparation:

1. Remove the butter from the refrigerator and place in a plate to soften.
2. Cook semolina porridge from milk and cereal.
3. When cooked, remove from heat and add coffee. It is necessary to stir constantly.
4. Cool the mass.
5. Beat butter and sugar. If desired, you can add a little vanillin or vanilla sugar.
6. Gradually add the butter mixture into the porridge.
7. Beat everything until smooth, spread on the cake.

Semolina cream for cake - the best recipe

The basic preparation option is great for all types of biscuits: dry and wet.

For cooking, use high quality and only natural oil. The product must be removed from the refrigerator in advance.

Ingredients:

• sugar – 140 g;
• milk – 520 ml;
• butter – 200 g;
• vanillin - sachet;
• semolina – 100 g.

Preparation:

1. Pour the dairy product into the container. Boil. Add sugar (half the norm). Mix. Wait for dissolution. Pour in the cereal. Add gradually with one hand and stir vigorously with the other. Cook for three minutes. Cool.
2. Pour the remaining granulated sugar into the butter. Beat. The crystals should all dissolve.
3. Continuing whipping, add the prepared porridge in small portions. The main thing is that the products have the same temperature. Then the ingredients will not separate into cream.
4. Soak only the cooled biscuit. Use the cream immediately.

Semolina and condensed milk cream

• Time: 60 minutes.
• Servings: 680 g.
• Calorie content of the dish: 295 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

In order for the cream with condensed milk to turn out homogeneous, you need not only to know how to prepare it, but also to strictly adhere to the sequence of combining the products. The recipe uses condensed milk, which you can boil yourself for 2 - 3 hours or buy ready-made. No sugar is added during preparation; the sweetness of the boiled milk is enough to make the cream a success.

Ingredients:

• small lemon - 1 pc.;
• milk - 500 ml;
• condensed milk - 380 g;
• butter - 250 g;
• semolina - 150 g.

Cooking method:

1. Mix semolina with milk in a separate container. Put on fire, cook for 8 minutes, stirring occasionally with a whisk, breaking up lumps.
2. When the mixture becomes thick and viscous, remove from heat and let cool.
3. Place condensed milk into the cooled porridge and beat with a mixer. Add softened butter to the mixture, beat again until smooth.
4. Grate the zest of half a lemon, or finely chop with a knife, add to the mixture, and mix.

Semolina cream. How to make semolina cream with lemon

Semolina cream can be made in different ways.
In any case, such a product turns out very tasty, airy and literally melts in your mouth. It is especially worth noting that the presented semolina cream is ideal for those cakes and pastries that are prepared on the basis of a fluffy and soft sponge cake.

However, the freshly prepared product can be used not only for greasing cakes, but also served as a complete and very tasty dessert, beautifully placed in bowls.

Today you will be presented with several options for how to make Bird's Milk cream from semolina. It is worth noting that preparing it may require about an hour and a half of free time.

How to make semolina cream with lemon?

The presented product turns out to be very delicate, but at the same time perfectly holds its shape after hardening. The recipe for this cream is quite simple. But in order for it to really turn out airy, homogeneous and tasty, it is recommended to pour semolina with cold low-fat milk in advance and only then cook it. But first things first.

To create such a sweet product you will need to purchase:

• fresh low-fat milk – 2 faceted glasses;
• semolina – 4 large spoons;
• fresh butter – 260 g;
• granulated sugar – 1 cup;
• large lemon – ½ fruit.

Cooking process

Before making semolina cream, you should pour the cereal into an enamel bowl, and then pour it with a small amount of fresh milk, mix well and leave aside for a quarter of an hour. During this time, the product will swell a little and lose all unwanted lumps.

After these steps, the semolina mass needs to be put on low heat, pour in the remaining milk and bring to a boil. Thus, it is necessary to cook a fairly thick and viscous porridge (for 25-30 minutes), and then remove it from the stove and cool completely.

While the semolina mass is cooling, you can start preparing the remaining ingredients.

To do this, you need to remove the butter from the freezer in advance, completely thaw it at room temperature, and then beat it vigorously with a blender along with granulated sugar.

You also need to add lemon zest taken from half the fruit into the oily air mixture. It is thanks to the presented ingredient that the semolina cream will turn out more aromatic and refreshing.

Finally, add the cooled porridge to the mixture of butter, sugar and zest and beat everything thoroughly using a blender. As a result, you should get an airy cream that literally melts in your mouth. It must be immediately applied to the sponge cake or placed in bowls, and then placed in the refrigerator to completely harden.

It is worth especially noting that when cold, such a sweet product takes on a stable form, and in taste and consistency it is very much reminiscent of store-bought “Bird's milk”.

Delicious and airy cream made from semolina and condensed milk

This product is prepared in almost the same way as the previous one. But there are still differences between them. Let's consider the method of preparing this cream in more detail.

Required Components

Semolina cream with the addition of boiled condensed milk turns out to be more delicate and pleasant to the taste. This product can not only be used to grease cakes, but also to decorate various cakes.

So, to prepare the presented dessert we will need:

• fresh milk of not very high fat content - 2 full glasses;
• semolina – 4 large spoons;
• fresh butter – 270 g;
• boiled condensed milk - standard jar;
• lemon zest - from ½ fruit (if desired, you can omit it).

Step-by-step preparation of cream

Before heat treatment of semolina, place it in a bowl, then add a little milk and mix thoroughly. After 15 minutes, add the remaining milk product to the swollen mass, put the dish on the fire, boil and reduce the gas to a minimum.

In this state, the porridge should be cooked for 45 minutes, stirring continuously with a spoon (so as not to burn). Such a long heat treatment is required so that the grains of semolina completely fall apart and are not felt in the dessert.

Next, the workpiece should be removed from the stove and cooled in air.

While the porridge is cooling, you can prepare the second part of the air cream. To do this, take the butter and completely thaw it at room temperature. Next, you need to put it in a blender bowl and beat vigorously until a white and fluffy mass is formed. After this, you need to add condensed milk to the product and repeat the mixing procedure.

It is especially worth noting that such cream for a semolina cake should be prepared only using Varenka. After all, if you add regular condensed milk, the product will turn out to be too liquid and will not take the shape we need.

After the second part of the sweet cream is ready, you can safely add cold semolina porridge and lemon zest (if desired), and then beat just as thoroughly using a kitchen device.

As a result of all the described actions, you should get a thick, creamy mass with a pronounced taste of boiled condensed milk.

How to use it correctly?

As mentioned above, semolina cream can be used as a full-fledged dessert, and applied to a sponge cake. Now we would like to present to your attention how to properly decorate a cake using this product.

To do this, you need to bake a classic sponge cake with cocoa powder added to it, and then cool it well, cut off the side parts, using a plate as a pattern, and apply a thick layer of semolina cream to the surface (up to 4-5 centimeters high).

Next, it is recommended to completely cover the cake with glaze, making it from a dark chocolate bar with the addition of a piece of butter and a spoon of milk. However, it is advisable to carry out this procedure only after the mass has cooled. After all, if you pour it over a hot dessert, it will simply “float.”

In conclusion, the delicious and fluffy homemade Bird's Milk cake should be placed in the refrigerator and left for at least three hours.

Source: https://fb.ru/article/133905/krem-iz-manki-kak-sdelat-krem-iz-manki-s-limonom

Cream with semolina and banana, orange or lemon

The recipe for semolina cream for cake with the addition of banana is ideal for honey cake. Instead of a banana or orange, you can use any fruits and berries. But the lemon cream with semolina for the cake according to this recipe has a light form and a very delicate taste, suitable for “Bird's milk”.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• butter (200 g);
• banana, orange or lemon (1 piece).

Preparation:

1. Boil the milk. Add the cereal in a thin stream, stirring constantly.
2. Cook for a couple more minutes. Remove from heat and cool.
3. Beat butter and sugar, and then combine with semolina.
4. Peel the banana and make a puree out of it.
5. Add banana puree to the creamy mixture. If it's an orange, all you need is zest and juice.
6. Beat everything well. The cream is ready.

Option 3: Custard with condensed milk

Ingredients:

• 1 tbsp. high fat milk;
• 200 g condensed milk;
• 100 g butter;
• 2 tsp. flour;
• 2 tsp. Sahara;
• vanilla essence or vanilla powder.

Preparation:

1. Remove the butter from the refrigerator and allow it to warm to room temperature.
2. Mix flour and sugar in a saucepan, pour in milk, stirring thoroughly so that no lumps form.
3. Place the pan over medium heat. Bring the mixture to a boil, stirring to prevent it from burning.
4. When the mixture begins to thicken, remove from heat and cool.
5. While whipping the cream with a mixer, add butter, condensed milk and vanilla bit by bit.
6. Your cream will be ready when it has an airy and light texture. This cream is considered by many to be the most suitable for Napoleon cake.

Semolina nut cream

Cake cream based on semolina porridge with nuts - has a piquant taste. You can experiment with this recipe and try different types of nuts each time. You can use raisins instead of nuts or combine the products in the recipe.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• walnuts (100 g);
• butter (200 g).

Preparation:

1. Prepare the nuts and grind them using a meat grinder.
2. Cook porridge from milk, semolina and sugar.
3. Beat the butter.
4. Gradually add the fatty base to the semolina porridge. It's important to keep stirring.
5. Add nuts and beat thoroughly again until smooth.

Caramel semolina cream with nuts

Delicate caramel cream with a slight nutty note, ideal for choux and sponge dough products. It can be prepared with or without butter if the cream is planned to be used in combination with fruit preserves.

List of ingredients:

• Boiled condensed milk – 1 b.
• Semolina – 50 g.
• Milk - 400-500 ml.
• Walnuts – 70 g.
• Sugar - 50 - 100 g (optional).
• Butter – 150 g.

Cooking method:

1. Roast the walnuts on a dry baking sheet without roasting them. Cool and grind to separate the remaining bitter husks. Grind the peeled kernels into crumbs.
2. Cook a medium-thick porridge from milk and semolina. Add sugar to taste and a pinch of salt.
3. Beat the cooled porridge together with a can of boiled condensed milk. Pour walnuts into the mixture, gradually add softened butter.
4. Beat the cream again, transfer to a storage container, cover with film and cool.

Custard

• Time: 30 minutes.
• Number of servings: 1000 g.
• Calorie content of the dish: 281 kcal/100 g
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

Custard with semolina has a short shelf life, so you need to consume dishes with it as quickly as possible. Before cooking, carefully read the step-by-step instructions. Following it exactly, you will prepare a dense, elastic, tasty mass that is suitable for cheesecakes, will be a worthy alternative to soufflés or a filling for custard cakes.

Ingredients:

• lemon - 1 pc.;
• milk - 500 ml;
• butter - 200 g;
• powdered sugar - 210 g;
• semolina - 6 tbsp. l.;
• vanillin - to taste.

How to cook:

1. Mix milk with powder, bring to a boil, add cereal in a thin stream, stirring continuously.
2. Cook until thick for 7-8 minutes, then leave to cool.
3. Beat the butter until it turns white and mix with the creamy mixture.
4. To add flavor, add 1 - 2 teaspoons of lemon juice and vanilla.

Vanilla cake layer

The mass is suitable for all lovers of vanilla flavor and aroma. The cream comes out soft and fluffy.

Ingredients:

• milk – 520 ml;
• vanilla – 1 pod;
• semolina – 4.5 tbsp. spoons;
• butter – 190 g;
• sugar – 1 cup.

Preparation:

1. Cut the pod lengthwise. Remove seeds. Place in milk. Boil.
2. At the first sign of boiling, remove the vanilla products. Pour in granulated sugar. Add semolina. It is necessary to stir constantly.
3. Cool the mass. Add soft butter. Beat until the mixture becomes fluffy enough.

Semolina cream with lemon and nuts

This preparation, made according to the following recipe, is used to decorate the Bird's Milk cake. The consistency of the cream after hardening is elastic and dense. For work, prepare the ingredients indicated in the list:

• two and a half glasses of milk;
• 3 large spoons of semolina;
• 300 grams of butter;
• 1 cup (200 g) sugar;
• half a lemon;
• 6 pieces of nuts (more to taste).

How to cook:

1. How to prepare semolina cream for a cake, read in the description. We cook porridge from milk and cereals. Mix it very well so that no lumps form. Leave the workpiece to cool.
2. Beat the butter, heated to room temperature, with granulated sugar. Pass the lemon through a grater or grind it in a blender. Finely chop the nuts.
3. Add all these products to the porridge and mix thoroughly. If desired, you can add a few drops of vanilla essence to the cream. Apply the treat to the baked goods. You can cool this sweet mass in the refrigerator and then eat it as a dessert.

Chocolate cream on semolina

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;
• cocoa powder one tbsp;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

How to cook:

1. Add semolina mixed with cocoa powder into the boiling milk in small portions, stirring all the time. Cook for 5 minutes.
2. Beat butter, softened in advance, with sugar until smooth.
3. Add butter to the completely cooled semolina porridge in portions, stirring each time.
4. Beat well until fluffy and homogeneous.

With butter

Most often, the cream is made with semolina and butter, adding coffee.

To do this you will need the following components:

• semolina and sugar - 100 g each;
• butter – 200 g;
• instant coffee – 1 tbsp. l.;
• milk – 0.5 l;
• vanillin - a pinch.

How to cook:

1. Remove the stick of butter in advance so that it has time to soften.
2. Pour milk into a suitable container and add cereal. To stir thoroughly.
3. Place on the stove, bring to a boil and cook for 5 minutes, stirring constantly. Add coffee at the end.
4. Set aside and wait until it cools completely.
5. Meanwhile, thoroughly beat the already softened butter with sugar until a homogeneous yellowish mass is obtained. The crystals should completely dissolve. Spread the cream into the cooled semolina.
6. Add vanillin and mix.
7. Beat until smooth and use as directed.

If desired, you can add any fruit or berries to this universal cream. They will give it additional taste and a pleasant shade.

Option 2: Custard with butter

Ingredients:

• 200 g butter;
• 1 tbsp. Sahara;
• 1 liter of milk;
• 3 tbsp. l. flour;
• 2 eggs.

Preparation:

1. Remove the butter from the refrigerator, place on a plate and set aside.
2. Break the eggs into a deep saucepan, add flour and sugar. Whisk thoroughly until the mixture is smooth.
3. Pour milk into the mixture in small portions. Beat with a mixer until no lumps remain.
4. Place the pan over medium heat, stirring vigorously, and bring to a boil.
5. Remove from heat as soon as it boils.
6. Cover the saucepan with the cream and leave to cool.
7. When the cream has cooled sufficiently, beat it with a mixer, adding softened butter in small pieces. Keep in mind: the butter should be very soft, but not melted.
8. Beat the mixture until it becomes fluffy and soft. Your cream is ready!

Vanilla flavored

If there is no milk, no problem. Instead, you can use plain water and sour cream.

• water – 2 tbsp.;
• sugar – 175 g;
• sour cream – 400 g;
• semolina – 75 g;
• vanillin - to taste.

How to cook:

1. Boil porridge with sugar in water. Leave to cool.
2. When the mixture becomes cool, beat it with a mixer and add sour cream in small portions.
3. At the very end add vanilla.

It is better to use thick and fatty sour cream. If the product is too liquid, it can be laid out in several layers of gauze and placed in a sieve. After 2-3 hours, the excess moisture will disappear, the sour cream will become thicker, and the fat content will increase.

Bird's milk cake cream with semolina

Ingredient products:

• Half a liter of milk and another half glass of milk for beating eggs;
• Semolina – 3 tbsp. spoons;
• 2 lemons;
• One chicken egg;
• 300 grams of sugar;
• 300 grams of butter.

How to cook:

1. First, boil the semolina. Milk is poured into a metal container and put on gas;
2. As soon as the milk begins to boil, slowly add the semolina and stir constantly;
3. While boiling, stir the porridge to break up all the lumps;
4. Then remove the pan from the stove;
5. Scald the lemons with boiling water and grate them or finely chop them with a knife;
6. Place the grated lemons into the porridge, mix and place in a cool place;
7. After this, break the egg and put it in a bowl and add half of the granulated sugar to it. Beat everything with a mixer until thick foam;
8. Add the remaining half of the sugar to the whipped mixture and pour in milk. Place on the stove, bring to a boil and cook for a couple of minutes;
9. Next, remove from the stove and place in the refrigerator so that the mass acquires the state of condensed milk;
10. Add butter to the cooled milk mixture and mix with a mixer until fluffy;
11. At the end, combine everything with semolina porridge and beat with a mixer until smooth.