Recipe for Cream ice cream (custard). Calorie, chemical composition and nutritional value.

Prepared by: Zoya Shunina

01/05/2020 Cooking time: 30 min

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Cream “Ice cream” is unusually delicate, aromatic and tasty. It is great for making cakes and pastries. And in itself it is an excellent independent dessert.

Cream ice cream for cake: recipe

There are many recipes that may include various components. But most often it is prepared using a combined method, that is, a kind of custard into which a large amount of cow butter is added. The result is a dense texture that becomes thicker and harder as it cools.

Below is a list of products:

350 ml sour cream
120 g sugar
One large chicken egg

150 g butter
Vanilla
40 g flour

Cream ice cream for cake, recipe:

Be sure to set the cow’s butter in advance before you start preparing the deliciousness so that it becomes soft and pliable. This may take approximately 2 hours.
Next, you need to start preparing the base. Please note that for these purposes it is better to use a steam bath or a vessel with a thick bottom. Pour sour cream, fine sugar, egg and flour into a suitable bowl.
The result should be a mass that is somewhat reminiscent of pancake dough. Please note that the higher the fat content of sour cream, the sooner the product will cook.
This is due to the fact that fatty foods thicken faster, resulting in a very dense texture. Next, you need to place the bowl in the bath and cook with constant stirring.
On average you will need about a third or a quarter of an hour. Once the paste becomes viscous, you can finish cooking it. How do you know when the pasta is ready? To do this, turn the spoon over and try to run your finger over the remaining mass.
If the mark on the spoon does not recover and does not flow, a dent remains, you can safely turn off the product. After the pasta has stood on the table for a while and reached a temperature of 30-40 degrees, you need to add butter into it at low mixer speeds. The result should be an elastic paste, very fatty, viscous in consistency.

Sweets

Cream filling for leveling the cake

Basically, the filling cream for leveling is intended to make the surface ideal and suitable for decoration with mastic. Some of the types of such products may sag when the temperature fluctuates, and therefore the surface of the cake floats, which is unacceptable when decorating with mastic. Accordingly, the ideal option would be a product that holds its shape well, even during the summer heat. One of the ideal options is cream ice cream with condensed milk.

Products for cooking:

230 g cow butter
210 ml condensed milk
Dark chocolate bar

Recipe for ice cream for leveling the cake:

First, you need to break the chocolate pieces in a water bath, or just break the chocolate pieces into a bowl and immerse it in a container of boiling water. Stir occasionally until the product is completely melted and thick.
In another bowl, beat the butter. It is necessary to ensure that it becomes sufficiently stable and airy, resembling foam.
Add condensed milk, gradually adding it, but without turning off the device that whips the paste. When the mass becomes airy, you can add melted chocolate in small portions.
This cream must be used immediately after preparation. That is, there is no need to prepare for cooling.

Nut heaven

Cream ice cream for cake with cream: recipe

A rather interesting and unusual option is cooking with cream. However, it has one big drawback - cream with a fat content of 33% is not available in all small shops, so in small towns it becomes difficult to find this ingredient. That is why they are often prepared with sour cream or condensed milk. A product using animal cream, it is very rich in taste, so it is ideal for unleavened dough, which is prepared from butter, water, and flour.

To prepare cheese cream with cream, you need the following products:

Glass of heavy cream
100 g cow butter
150 g fine sugar
230 ml milk
Vanilla sugar
50 g corn starch
4 yolks

Cream ice cream for cake with cream, recipe:

It is necessary to mix the yolks with fine sugar in a bowl with a thick bottom until white. Add corn flour in small portions and shake thoroughly.
Pour in milk little by little, average again, and heat at low heat, stirring thoroughly. It is necessary to cook the paste with constant averaging until it becomes as thick as semolina porridge. The product is set aside and cooled to room temperature.
Now you need to deal with the fatty components. To do this, you need to put the oil in a warm place to soften. Prepare cow's cream. Beat them in a blender cup until fluffy foam. Mix butter into the resulting mass in small portions.
You can turn off the mixer to get a fluffy substance. After this, you need to add lush, whipped cream in small portions and knead with a soft spatula.
Moreover, you need to do it very carefully, in a clockwise direction, so that the foam does not shrink. Cool on the balcony or in the refrigerator before use.

Paradise for those with a sweet tooth

Cream ice cream for cake with milk: recipe

Cream ice cream made with milk is considered one of the best, most economical options. The fact is that the ingredients for making sweets can be purchased at any store, and there are no problems finding cream with a fat content of 35%. Indeed, in small towns, sometimes you have to go to a special market where homemade products are sold. After all, purchasing cream with such fat content in a store is very rare. Not all small locations have similar products.

Products for cooking:

230 g milk
230 g cow butter
130 g sugar
Vanilla pinch of salt
2 large eggs
55 g flour
Liqueur or cognac

Cream ice cream for cake with milk, recipe

Take a large bowl and beat the eggs into it, add all the sugar and use the mixer. Kitchen appliances should work until the mass turns into foam.
Pour in about 120 ml of milk and turn it into a homogeneous substance again. In small portions, about a teaspoon at a time, add the ingredient that thickens the paste, that is, flour.
Place the remaining milk in a stainless steel bowl and place it on the fire. As soon as the milk boils, the heat must be reduced and pour in small portions, with constant averaging, butter with eggs and flour.
Thus, the substance that is in the saucepan will begin to thicken. After about 3-5 minutes the mixture will become very thick and should be set aside and cooled.
Add butter in small portions. Please note that under no circumstances should this product be added to a warm mixture of milk, eggs and flour.
In this case, the finished product will taste like ghee, which is not always pleasant. As soon as the paste becomes like foam, you can turn off the equipment and pour in cognac or liqueur. Beat again, but at low speed. This option is an excellent filling for eclairs and waffle rolls.

Dense texture

Cream ice cream with condensed milk

Unique cream with condensed milk always turns out lighter and tastier. Given its more liquid consistency, it cannot be used for decoration. Gelatin will help correct this nuance, so during the cooling process the cream will take on the appropriate consistency.

The resulting creamy ice cream is used for making cakes, as well as as an independent treat. The cooking time for this recipe is no more than twelve minutes. The calorie content of 100 grams of delicacy will be 430 kilocalories.

List of cooking ingredients:

condensed milk – 150 milliliters;
cream 30% - 500 milliliters;
water – 50 milliliters;
powdered sugar – 120 grams;
gelatin – 2 teaspoons;
vanillin – 3 grams.

Specifics of step-by-step preparation:

Prepare all the necessary products by reading the recipe.
First you need to make gelatin, you need to fill it with enough cold water and let it swell.
Whip the cream with powdered sugar until it becomes airy and homogeneous.
Place the gelatin in a steam bath, after which it is carefully added to the cream mixture and whisked continuously at low speed.
After this, you can add condensed milk and mix.

The buttercream is ready, it turns out incredibly tasty and tender. The main advantage is that it takes a minimal amount of time to prepare.

How to make a cream seal for a cake: preparation details, tips

The preparation of this product involves a lot of subtleties. In fact, there is usually nothing complicated in the stages, but inexperienced housewives may have difficulties. Below we will consider the most common mistakes and the correct option for preparing filling cream.

How to make a cream seal for a cake, details of preparation, tips:

Be sure to choose cream with high fat content. The ideal option is 33-35%. Try to purchase a homemade product, but one that has not yet hardened and turned into an oil-like substance. It is best if they are fresh and watery, but very fatty.
Be sure to carefully combine the ingredients when preparing the custard mixture. With weak stirring, the products may separate, as a result of which the finished product will be divided into two fractions - solid and liquid. This is the main problem that inexperienced housewives face.
Delamination of the finished product can occur for several reasons, the most basic is the use of ingredients at different temperatures. As described above, cold or hot cow's butter should never be used in cooking. It must be at room temperature and the consistency resembles a day cream. It is also worth monitoring the temperature of the cream.
It should also be equal to room temperature. It is best to beat eggs cold, as they turn into foam faster. Although, during the preparation of this cream, the temperature of the eggs does not matter, since there is no need to turn them into foam with persistent peaks. It is enough just to achieve uniformity and absence of lumps. The second main mistake is the formation of lumps.
This happens due to the fact that housewives immediately pour flour into the liquid ingredients. Under no circumstances should you do this; you must mix the thickener with a small amount of milk, and only then add small portions to the rest of the boiling milk. Moreover, it is necessary to constantly stir and carry out the process at low heat.
Strong heating and lack of stirring also contributes to the formation of lumps and grains. Very often, the few minutes it takes for the flour to thicken are not enough for the grains of sugar to dissolve. This is why it is recommended to use powder. If you don’t want to feel the crunch of sugar crystals on your teeth in the finished product, you should take care of this in advance.
A common mistake is using pure vanillin. This is a very concentrated product, and if you don't have enough experience, it's very easy to overdo it. The result is a bitter cream. Therefore, in the initial stages, if you have very little cooking experience, use vanilla sugar. It is almost impossible for them to spoil the product.

Dessert

Custard sour cream ice cream

Some housewives prefer to make ice cream with sour cream; this option is higher in calories, fatty and dense, and is perfect for decorating confectionery products. The key to a high-quality, fluffy, thick cream is homemade sour cream with high fat content.

As for the butter, it should be at room temperature and have a melted consistency. It will take about fifteen minutes to prepare the cream. One hundred grams of the finished dessert contains at least 374 kilocalories.

Required components for the ice cream:

granulated sugar – 2 tablespoons;
wheat flour – 2.5 tablespoons;
eggs – 3 pcs.;
sour cream – 2 cups;
butter – 30 grams;
lemon zest - 50 grams;
powdered sugar – ½ cup;
vanillin – 1 sachet.

Step-by-step preparation of dessert:

Familiarize yourself with the recipe and technological process, prepare all the necessary ingredients.
Take a deep container and beat chicken eggs with sugar and flour in it.
After this, you can add vanillin, lemon zest and sour cream, then beat the mass using a hand whisk or mixer.
Place the mixture in a steam bath, remember to stir continuously. The cream should thicken, then it must be cooled.
Beat soft butter into a fluffy mixture with powdered sugar.
The buttery consistency is gradually added to the brewed cream.

As you can see, there is nothing complicated in the process of preparing the proposed ice cream.

Cream ice cream for cake: reviews

Below you can read reviews from experienced housewives.

Cream filling for cake, reviews:

Svetlana. I love baking, so I cook it often. Recently, even neighbors began to come to me and order cakes and pastries for family holidays. I prepare cream ice cream exclusively with sour cream. I don’t like it when the product is very fatty, so I prefer a sour, neutral taste. I often supplement the finished paste with cognac and liqueur. I really like the Baileys cream. I add it to the product not so often, but when I have it in the house. I don’t buy liquor separately specifically for these purposes.
Natalia. I love to cook, but I don’t bake complicated cakes. The last time I took a risk, I baked a biscuit, and surprisingly it turned out great. Although I baked it several times before, and the cake became thick and dense. I found a recipe for this cream on the Internet and was pleasantly surprised. In my opinion, one of the best options for biscuits.
Victoria . I love this cream and make it very often because my family loves homemade cakes. I cook with cream, with the addition of milk and flour. In general, if you stick to the recipe, the amount of ingredients and the stages of preparation, there is nothing complicated. The main thing is that the oil is at room temperature and the custard paste is well cooled. Otherwise, everything may simply fall apart. This will ruin the taste of the finished product.

For decoration
Articles about baking can be found on our website:

Custard for cake
Yogurt cream for cake
Condensed milk cake cream
Sour cream for sponge cake

Banana and sour cream ice cream

This ice cream is well suited for cupcakes, but its recipe is also applicable to any sponge cakes and pastries.

Let's take:

sour cream with the highest fat content (25-26 percent) – 800 g;
oil 82.5% (for example, “Peasant”) - 2 packs (about 400 g);
chicken eggs - 4 pcs.;
premium wheat flour – 1 cup;
granulated sugar – 300 gr.;
bananas - 0.5 kg;
lemon syrup (liqueur) - 100 gram glass;
sugar-vanilla - 1 tbsp. spoon without top.

We conjure:

First, leave the butter out of the refrigerator for 30-40 minutes to make it soft.
Pour flour into the combine bowl, add sour cream, eggs, vanilla, syrup/liqueur and sugar. Turn on high speed and mix everything into a homogeneous mass.
Pour the resulting semi-finished product into a one and a half liter saucepan.
Pour water into a large saucepan, filling it about halfway. Turn on medium heat. Inside we will place the prepared container with the future cream, building a water bath. Cook the ice cream, not allowing the eggs to coagulate, stirring occasionally until thickened (12-15 minutes). Leave to cool at room temperature.
Wash the bananas and peel them. Cut into wheels and put through a blender, turning into puree.
Beat the butter in the same way.
Beat the cream, first combining the custard part and bananas, and then add the butter. Make sure there are no lumps in the cream.

Instead of bananas, you can include fruit and berry puree from raspberries, cherries, apples or citrus fruits, after crushing them and boiling them with starch or gelatin.