How to add gelatin to cream

It's hard to imagine a cake without cream. Light, delicate, airy filling will highlight the base of any dough. Existing recipes for cake cream allow every housewife to create a melt-in-the-mouth dessert to suit her taste. Cooks prepare protein, butter, and chocolate fillings, but gelatin cream for birthday cakes remains popular and easy to prepare.

How to prepare gelatin cream for cake

Thick cream for the cake is half the success! Even the most modest cake can become a chic dessert if it is properly decorated. To prepare a thick and light cream, use powdered or sheet gelatin. Before adding the ingredient to the composition, you must first soak it in cold water to swell, and then melt it in a water bath until a clear, homogeneous solution is obtained.

The basis for the preparation of most creams is the whipping technique, which results in a fluffy mass that is ready for use and further consumption. To make the process easier, it is better to use a blender or mixer and pre-cool the ingredients. To ensure that culinary experiments do not bring disappointment, it is necessary to use only fresh products with high fat content when preparing the mass. The finished cream should be stored exclusively in the refrigerator at a temperature not exceeding 6 °C.

Sour cream with gelatin for cake

1. Time: 1 hour 20 minutes.
2. Number of servings: 6 people.
3. Calorie content of the dish: 124 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: Russian.
6. Difficulty: easy.

The sour cream is light and airy. For it, you should use fresh sour cream with a fat content of at least 30, otherwise it simply will not whip up. Before cooking, it must be cooled so that the consistency remains stable. You can use the cream for any desserts and cakes. Just brush the cakes with sour cream and the dish is ready.

Ingredients:

1. sour cream – 300 grams;
2. powdered sugar – 5 tablespoons;
3. water (milk) – 0.5 cups;
4. gelatin (powder) – 1 teaspoon;
5. vanillin (sachet).

Cooking method:

1. Prepare gelatin (soak in cool water). Leave to swell for 30–40 minutes. Melt over low heat until the granules are completely dissolved.
2. Add powdered sugar and vanillin to sour cream. Beat with a mixer.
3. Add the cooled gelling solution in a thin stream, continuing to beat the ingredients until smooth. Sour cream for cake with gelatin is ready.

Curd

1. Time: 30–40 minutes.
2. Number of servings: 1.
3. Calorie content of the dish: 186 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: Russian.
6. Difficulty: easy.

Curd cream for sponge cakes has such a delicate and almost weightless taste that it can be called basic. The consistency of the filling is similar to a light mousse. Add fresh berries or fruits to it and get the perfect breakfast as in the photo. Curd cream for cake with gelatin is good for making cakes, tubes, eclairs, pies, cookies and other sweets.

Ingredients:

1. cottage cheese 5–9% fat – 480 grams;
2. sugar – 80 grams;
3. powdered sugar – 100 grams;
4. gelatin (powder) – 20 grams;
5. water – 120 milliliters.

Cooking method:

1. Soak the gelatin (fill with cool water) and leave to swell for 30–40 minutes. Melt until the granules are completely dissolved.
2. Rub the cottage cheese through a sieve or beat with a blender at medium speed.
3. Add sugar (powdered) to the cottage cheese and beat with a mixer.
4. Add the cooled gelatin solution in a thin stream, continuing to beat the mixture at medium speed.
5. Place the finished curd cream with gelatin in the refrigerator for a quarter of an hour.

Custard

1. Time: 30-40 minutes.
2. Number of servings: 20.
3. Calorie content of the dish: 206 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: French.
6. Difficulty: medium.

Cakes, pastries and baskets are decorated with protein custard filling. But to make custard with gelatin for a cake, you don’t have to be a professional pastry chef. The filling is prepared in several steps, so don’t be afraid that you won’t have time to decorate the dessert by the time it’s served. Try it once - and the cream will be included in the collection of the best fillers.

Ingredients:

1. egg white – 4 pieces;
2. sugar – 320 grams;
3. water –100 milliliters;
4. vanillin – ¼ teaspoon;
5. lemon (juice) – 1 teaspoon;
6. leaf gelatin – 4 grams (2 leaves).

Cooking method:

1. Soak the gelatin to swell.
2. Prepare sugar syrup. To do this, dissolve sugar in water and place in a saucepan over low heat. Boil the syrup until thick, stirring constantly. It is important to ensure that the solution remains transparent or light golden in color (photo).
3. Separate the whites from the yolks. Cool the whites and the mixer whisk. Add a pinch of salt and whisk.
4. While constantly whisking, pour the syrup into the whites in a thin stream.
5. Add gelatin solution and continue whisking. When the whites form stable peaks, the cream is ready.

Cake cream Bird's milk

1. Time: 30–40 minutes.
2. Number of servings: 1.
3. Calorie content of the dish: 135 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: Russian.
6. Difficulty: medium.

In Soviet times, every housewife knew how to prepare soufflé cream with gelatin for the Bird's Milk cake: the recipe for the delicate filling was passed on from mouth to mouth. Now you can find such a cake in almost every store, but it is much tastier to prepare it yourself and please your loved ones with this delicate delicacy. It's simple and inexpensive, and it won't take much time.

Ingredients:

1. egg – 10 pieces;
2. milk – 1 glass;
3. sugar – 1 ½ cups;
4. gelatin – 20 grams;
5. butter – 200 grams;
6. flour – 1 tablespoon;
7. vanilla sugar – 5 grams.

Cooking method:

1. Pour gelatin with cool water and leave to swell.
2. Beat the yolks with half the sugar until fluffy and white. Pour in milk, add flour and stir.
3. Place the saucepan in a water bath and, stirring, bring the cream until bubbles appear.
4. Cool the mixture, stirring occasionally.

1. Soften the butter to room temperature. Beat, gradually adding the prepared mixture. Add vanilla sugar and stir.
2. Heat the swollen gelatin in a water bath and bring until completely dissolved.
3. Beat the cooled whites with the second part of the sugar until strong peaks form (photo).
4. Pour dissolved gelatin into the protein mass and mix well.

1. Combine the butter mixture with the protein mixture in parts, whisking thoroughly each time until smooth.
2. Gelatin cream for the Bird's Milk cake is ready!

From the cream

1. Time: 20 minutes.
2. Number of servings: 1.
3. Calorie content of the dish: 300 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: Russian.
6. Difficulty: medium.

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add gelatin. This will not affect the quality of the finished dish in any way; it will be just as tasty. It is important to wash the lemon thoroughly.

Ingredients:

1. cream 30% – 600 milliliters;
2. powdered sugar – 100 grams;
3. vanillin – ¼ teaspoon;
4. lemon juice – 1 teaspoon;
5. gelatin – 1.5 tablespoons;
6. water – 100 milliliters.

Cooking method:

1. Cool cooking utensils and cream.
2. Soak the gelatin and leave to swell for 30–40 minutes. Heat the thickened mass over low heat until the granules are completely dissolved, without bringing to a boil.
3. Add vanillin, lemon juice to the chilled cream and gradually beat the mass.
4. Add powdered sugar while continuing to beat the mixture.
5. Add cooled gelatin into the whipped cream in a thin stream. Beat the cream until smooth.
6. Use the resulting filling immediately to fill and decorate desserts.

From yogurt

1. Time: 20 minutes.
2. Number of servings: 1.
3. Calorie content of the dish: 180 kcal per 100 g.
4. Purpose: desserts.
5. Cuisine: Russian.
6. Difficulty: medium.

Making desserts filled with yogurt is easy and quick, and also budget-friendly. The filling turns out to be very soft and airy. You can use fresh berries or fruits as an additive.. The following recipe will tell you how to prepare a delicate yoghurt cream that you can enjoy without worrying about your figure. This filler is good for children's desserts.

Ingredients:

1. yogurt - 400 grams;
2. sugar - to taste;
3. instant gelatin - 1.5 tablespoons;
4. water - 0.5 cups;

Cooking method:

1. Pour gelatin with cool water and leave to swell for half an hour. Melt in a water bath until completely dissolved.
2. In a separate bowl, mix yogurt and sugar, beat with a mixer or whisk.
3. Add gelatin solution to yogurt, beat until smooth. To eliminate the gelatin taste in the finished cream, add vanillin or flavoring to taste.
4. Allow the mousse to cool to obtain the required consistency.

Video

A cake without cream is just sweet bread. Cream is not only a tasty treat and an additional component of a confectionery product, but also an edible material for decorating cakes, pastries, desserts, and sometimes snacks - after all, gelatin-based creams are not only sweet. Any product decorated with cream looks like a real work of art, which guests admire and the hostess is proud of before eating.

It is always difficult for novice confectioners to achieve the required cream consistency so that it does not spread on the surface of the cake. What to do if you really need to make a cake with your own hands, but you are afraid to get to work because of the difficulties in preparing the cream?

A win-win option is a gelatin-based cream. After all, the gelling component helps you easily achieve the desired result without much effort!

You just need to remember a few simple rules for preparing gelatin creams, and practice using the proven recipes offered below.

Cream with gelatin - basic technological principles

A good cream has a uniform, plastic and fluffy texture, which is not always possible for housewives. Creams are prepared by whipping, brewing, and mixed methods. First, let's look at some useful tips that will definitely come in handy for novice confectionery masters. Remember the most important rules:

1. To ensure that the cream always turns out right the first time, strictly adhere to the recipe, technology and use only the freshest and highest quality products.
2. To prepare protein creams, it is especially important to use only dry and fat-free dishes. Egg whites must be fresh and chilled for whipping. Always add a pinch of salt to speed up the process and increase the fluffiness of the protein mass, even if the recipe does not specify salt.
3. Prepare the cream-based cream in small portions, gradually increasing the whipping speed. For large volumes of butter creams, a mixer or processor of appropriate power is required. Watch the whipping time carefully to prevent the whey from separating. For creamy soufflé creams, cream with a fat content of 33% is used. Whip them chilled, preferably on an “ice bed”, immersing the container with cream in a bowl filled with ice water or crushed ice.
4. Curd cream with gelatin will turn out tender and homogeneous if fatty and fresh cottage cheese is rubbed through a sieve twice. In some cases, it is possible to use a blender to grind curd grains.
5. You can always replace sugar with powdered sugar, but you can’t always do the opposite.
6. All products contain water in varying quantities. When making creams, it is very important to maintain a balance of liquid and solids. Therefore, pay attention to the size of the eggs, do not increase the amount of sugar to taste without adding proportionally solid ingredients (sugar in melted or dissolved form is a liquid!).
7. In soufflé creams, if there are fruit components in the composition, it is better to use agar instead of gelatin. Agar is a gelling plant product that does not melt at high temperatures, which is very convenient if a dessert with cream needs to be served in hot weather.

It is not always possible to prepare a cream according to a recipe that was found on the Internet and really liked, because it may have been shared by ordinary housewives, forgetting to outline the important subtleties of the technology or indicating the list of ingredients “by eye.” It follows from this that basic knowledge is required about the properties of products, the biochemical processes that occur during their thermal and mechanical processing. Read recipes carefully to avoid getting into trouble.

Important! The preparation of confectionery products does not tolerate approximate weight measures and the principle “it will do!”

Protein custard with gelatin - basic recipe

This cream can be used to decorate cakes and pastries, as it retains a fluffy and stable texture for a long time, does not settle or blur. Many people with a sweet tooth like it because of its low fat content. To use as a cake layer, increase the gelatin content by 1.5 times.

Ingredients:

1. water – 100 ml;
2. egg whites – 2 pcs.;
3. sugar – 200 gr.;
4. cocoa – 25 gr.;
5. vanillin – 5 g;
6. gelatin – 17 g;
7. vegetable oil – 25 ml;
8. citric acid – 2 gr.

Preparation:

1. Pour gelatin with cold water and leave to swell.
2. Dissolve sugar in 100 ml. warm water, place in a water bath and cook until boiling. Add citric acid and cook for another 5 minutes.
3. Add vanillin and cocoa to the finished syrup. Cocoa must first be sifted through a strainer to prevent the formation of lumps in the syrup.
4. Mix the syrup thoroughly with a whisk, pouring in the vegetable oil in a thin stream. Use refined sunflower or any refined nut oil.
5. Beat the chilled whites in a clean and dry bowl, adding a pinch of salt (no more than 1 g). The protein mass should increase in volume by 7 times. Check readiness: turn the bowl of whites upside down, and if the mass does not drain, then the whites are ready.
6. Pour hot (!) syrup into the whipped egg whites in a thin stream, reduce the mixer speed to medium speed.
7. Dissolve the swollen gelatin in a water bath. The temperature of the liquid should not be higher than 25°C, otherwise the gelatin will lose its gelling properties.
8. Following the syrup, also carefully add gelatin, dissolved and strained, into the cream. Stir the cream with a spatula (do not use a mixer at this point, otherwise the cream will begin to settle).

Place the finished cream in a pastry bag and use it to decorate the cake before it begins to harden. An example of decoration can be seen in the video (below). If the cream is intended for another dessert, then put it in molds and refrigerate for a couple of hours.

Note!

Sugar syrup can be cooked without using a “water bath”, but you need to make sure that the syrup does not burn. In an open container, at high temperatures, the syrup crystallizes, sticking to the edges of the container. Citric acid is added to the finished syrup, boiled until the “soft ball” test, to prevent crystallization.

Before the syrup is boiled to the required consistency, the reverse process occurs - crystallization, if the container remains open. And you will have to open the lid - you will have to stir the syrup constantly. These are the difficulties that housewives encounter when making syrup at home.

Having covered the container with sugar and water with a lid and set the syrup to steam, you can calmly move away from the stove and do other things, occasionally checking the readiness of the syrup.

Sour cream with gelatin

The second recipe that is very popular is sour cream. But even when preparing it, housewives often encounter difficulties. When adding sugar or in combination with fresh fruit, active separation of whey from sour cream occurs, and the cream quickly loses stability, especially if the sour cream has a low fat content. Adding gelatin eliminates this problem.

Ingredients:

1. sour cream (25%) – 400 gr.;
2. powdered sugar – 180 gr.;
3. vanilla sugar – 8 gr.;
4. warm water or milk – 120 ml;
5. instant gelatin – 20 g.

You can add melted dark chocolate to this recipe if desired. It should be added to the cream last, stirring with a spatula.

Preparation:

1. Place the sour cream on a gauze napkin folded in 4 layers. Place on a tray and refrigerate for 5-7 hours. You can make the sour cream in advance by leaving it in the refrigerator overnight to remove the whey. Place a pinch of salt at the bottom of the container into which the whey will drain: it will quickly draw out excess moisture from the sour cream.
2. Sift the powdered sugar and combine it with the prepared sour cream, stirring the mixture with a spatula. Add vanilla.
3. Dissolve gelatin in water or milk, strain and add to sour cream. Mix thoroughly and the sour cream and gelatin cream is ready!

Sour cream with gelatin is suitable for making delicate desserts with the addition of fruit. It can be used as a layer in making cakes.

To make the sour cream thicker, you can add cocoa powder, corn starch, and butter. Add fresh fruits to sour cream only after preliminary preparation - they should be sprinkled with a mixture of powdered sugar and corn starch.

Butter cream with gelatin

This cream is also versatile in confectionery preparation and extremely easy to prepare. A drop of beet juice will give it a pinkish tint, and in general, here you can experiment with any food coloring.

Ingredients:

1. Cream (33%) – 200 ml;
2. Powder – 100 gr.;
3. Crystalline vanillin – 4 g;
4. Gelatin (powder) 10 g;
5. Milk (8%) – 75 ml.

Preparation:

1. Beat the chilled confectionery cream in a tall bowl, gradually increasing the mixer speed. It is desirable that the bowl be metal, and before use it must be cooled in the freezer, or placed on an “ice bed,” or placed in a container filled with ice water.
2. Mix powder and vanillin, sift and add to whipped cream, in small parts. When adding powder to cream, work with a silicone spatula. Stir the cream using movements from the edge of the bowl to the center and from bottom to top.
3. Dissolve gelatin in warm milk, strain through a strainer and carefully pour into the creamy mixture, constantly stirring with a spatula. The gelatin solution must have a temperature no higher than 18ºС!

If the buttercream needs to be colored in different colors, then it is better to add liquid dyes to the milk prepared for gelatin, and the powder can be added to powdered sugar.

Useful information for beginners!

Milk fat dissolves at room temperature, collecting into large clumps of fat that are difficult to beat with a regular household mixer. Cream turns into cream much faster when refrigerated, since cold fat molecules quickly break down and combine with the water (whey) contained in the cream, simultaneously saturating the cream with oxygen.

Yogurt and cream cream with gelatin

The consistency of the cream prepared according to this recipe is especially delicate and light, similar to ice cream. This delicacy will appeal to those who are watching calories, but children will be most delighted, because the composition of the ingredients is not only safe, but also healthy for gourmands.

The cream based on yogurt and cream can be used as an independent dessert, decorated with fruits, nuts and chocolate, but it is also suitable for combining cake layers.

Ingredients:

1. natural yogurt (10%) – 300 ml;
2. powdered sugar – 300 gr.;
3. gelatin – 20 g;
4. water – 125 ml;
5. cream (35%) – 450 ml;

Preparation:

1. Dissolve the gelatin in warm water and let it cool to room temperature.
2. Pour the yogurt into a deep bowl and beat at medium speed, adding half the powdered sugar and pouring in the melted gelatin in a thin stream. Don't forget to sift the powder and add it in parts, preventing the formation of lumps. Place the container with the yogurt mixture in the refrigerator for a while.
3. In a separate, larger bowl, beat the cream as described above, adding the remaining sugar and vanilla.
4. Add the yoghurt part of the cream in parts to the whipped cream. Stir and let set in the refrigerator.

This cream can be prepared with the addition of chocolate or cocoa powder, boiled condensed milk.

Curd sour cream with gelatin

The delicate curd dessert is prepared using the cold method in 20 minutes. It can be supplemented with fruit or chocolate and placed on a biscuit base.

Ingredients:

1. cottage cheese 19% - 500 gr.;
2. sour cream 20% - 200 gr.;
3. butter 82.5% - 120 g;
4. powdered sugar – 350 gr.;
5. gelatin – 40 g;
6. vanilla extract – 4 mg;
7. milk – 150 ml.

Preparation:

1. Dissolve gelatin in warm milk.
2. Combine cottage cheese with sour cream, beat the mass with a blender, add ½ part of the powder.
3. Grind the second part of the sugar until white with softened butter.
4. Combine the curd mass with the whipped butter. Continue beating with the mixer, gradually adding milk and gelatin.

The consistency of this cream resembles thick sour cream. It must be poured into a springform pan, on a sponge cake, and allowed to harden in the refrigerator for two hours. If desired, the top can be decorated with fruit slices and filled with fruit jelly.

Sour cream with gelatin – a universal recipe, as it is suitable both for coating baked goods and as a dessert. The cream turns out airy, aromatic and very delicate. This dessert is prepared quite quickly, so you can easily treat it to friends who should arrive any minute.

Ingredients for making sour cream with gelatin

1. Sour cream 15–20% fat 2 cups
2. Gelatin 2 teaspoons
3. Sugar or powdered sugar to taste
4. Clean warm water 60 milliliters

Products not suitable? Choose a similar recipe from others!

Inventory:

Teaspoon, Small bowl, Small saucepan, Stovetop, Oven mitts, Medium bowl, Mixer or hand whisk, Refrigerator

Preparation of sour cream with gelatin:

Step 1: prepare gelatin.

Step 2: prepare sour cream.

Step 3: prepare sour cream with gelatin.

Step 4: serve sour cream with gelatin.

Tips for the recipe:

– Sour cream with gelatin can be prepared as a dessert. To do this, add any berries or pieces of fruit to the liquid sour cream mass and only after that put it in the refrigerator to harden.

– With this cream you can make a cake without baking. To do this, place the cookies on the surface of the cream, and only after that put them in the refrigerator to steep. During this time, the cookies will be well soaked in the cream, and we will have a real cake!

– If you don’t have extra time, then you can increase the amount of gelatin: for 2 cups of sour cream – 2.5 teaspoons of gelatin. This way the cream will thicken faster.