Recipe for different creams for cakes. How to make cake cream at home: recipes

Butter cake cream is considered a classic of confectionery art due to its stability and ease of preparation. He is able to cope with various tasks: whether it is the rose-flowers in the Malaysian technique or giving clear forms to the dessert before coating with fondant. A large number of different recipes for its preparation make it possible to radically change the taste of the cake, even if an ordinary classic biscuit is used as cakes.

Butter cream for cake - classic version

The classic butter cream is easy to prepare and is suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.

For the classic version, use:

200 gram pack of cream. oils;
160-180 g of powdered sugar;
30-45 ml cow's milk.

Cooking step by step:

At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
The finished cream will be lush, shiny and smooth. If desired, it can be given a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What you need for the cream:

300 g cream. oils;
400 g of condensed milk (can be boiled).

Cooking method:

With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to a temperature difference between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Recipe for custard filling with butter

This custard cream is quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has an incomparable taste of coolness melting on the tongue and immediately from the refrigerator.

List of products used:

200 g cream. oils;
200 ml of water;
200 g of granulated sugar;
50 g flour.

Cooking algorithm:

Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
In a non-hot, but warm custard base, put butter, cut into small random pieces at room temperature.
Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.

Sour cream butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a biscuit cake with sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

For a layer of one medium cake you will need:

200 g cream. oils;
200 g of powdered sugar;
350 g of sour cream with a fat content of 20-30%;
vanillin to taste.

We prepare as follows:

All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.

To prepare it, you need to take:

105 g cream. oils (82% fat);
180 g dark chocolate;
75 g of heavy cream (from 30%).

Cooking:

Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to a steam bath and heat until the chocolate is completely dissolved.
When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
Cover warm ganache with cling film in contact and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can proceed to decorate the cake.

Protein-oil cream

The basis of this cream is a protein-custard, which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.

The proportions of butter and ingredients for the Swiss meringue will be as follows:

90 g raw hen egg whites (approximately 3 C1 egg whites);
200 g of granulated sugar;
250 g cream. oils.

How to cook:

Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from the steam bath and beat until it cools completely.
The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.

Option with cottage cheese

A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastry. It is important that the cottage cheese is not dry and not sour. The fatter this fermented milk product is, the better the result will be.

For a serving of butter-curd cream you need to take:

300 g cream. oils;
300 g of powdered sugar;
500 g of tender fatty cottage cheese;
vanilla or lemon zest for flavor.

Cooking steps:

Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The task is to achieve the most homogeneous consistency so that the finished cream is smooth.
Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).

The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:

300 g cream. oils with a fat content of 73.0%;
180 ml of milk;
1 selected egg of category C0 or C1;
240 g of granulated sugar;
3 g vanilla powder;
20-25 ml brandy optional.

Working process:

Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kiev") is ready.

Many people know how to make a cream for a cake. After all, most toppings for homemade desserts do not require the use of a lot of time and various components. But for those who still do not have this information, we decided to present several simple and affordable ways that will allow you to make a delicious and beautiful cake with your own hands.

Simple cream for biscuit cake

Biscuit is a very tender and soft cake, which makes the dessert especially tasty and satisfying. For such a product, a thick cream is ideal, which is only partially absorbed into the base. For this we need:

unsalted butter - about 175 g;
condensed milk - a standard jar;
nuts or other additional ingredients - use as desired.

Cooking process

Before you make cream for a cake from condensed milk, you must first remove the butter and defrost it as much as possible at room temperature. Next, it needs to be placed in a blender bowl and beat very strongly at high speed. As a result of such manipulations, you should get an airy and tender mass. Add a full jar of condensed milk to it and mix well.

If there is a desire, then to the resulting sweet mass, you can additionally lay out nuts, previously fried and crushed into large crumbs. To get a chocolate cream, you need to add about 3 large tablespoons of cocoa powder to the condensed mixture.

Preparing a cake with homemade filling is quite easy. To do this, you just need to grease the cakes with it and refrigerate for several hours. As a result, you should get a very tasty dessert with a clear aroma of condensed milk.

cream cheese cream

Before you make cream for the cake, you should decide what kind of dessert you want to get. After all, the choice of one or another filling should fully correspond to the cakes. For example, for the famous Tiramisu cake, it is best to use a liquid cream based on cream cheese.

So, we need:

powdered sugar - 2 large spoons;
large village eggs - 3 pcs.;
cream cheese mascarpone - 250 g (standard packaging).

Cooking method

Homemade tiramisu cake cream is much better than what is sold in powder form. After all, to create a delicious and healthy dessert, you should use only natural ingredients, and not a set of flavors and flavor enhancers.

So, before you make a cream cheese cake, you should break large village eggs, and then separate the whites from the yolks. To the last ingredient, add powdered sugar and mix thoroughly with a fork. Next, to the yellow mass, lay out the mascarpone cream cheese and beat until a homogeneous consistency is obtained with a mixer. In this case, it is recommended to ensure that not a single lump remains in the cream.

After processing the yolks, it is necessary to start preparing the proteins. They should be cooled, and then beat with a blender until airy, but not very strong foam. Next, you need to lay it out to the creamy egg mass and mix well with a regular spoon. As a result, you should get a not very thick, but fragrant and tasty cream.

It should be noted that only fresh eggs are used to prepare the filling for Tiramisu. In this regard, it is better to buy them not in a store, but in the market from farmers.

Cooking a cake with sour cream

Sour cream is a versatile filling that is ideal for any cakes. With it, you can make a very tasty and delicate dessert for any holiday table. For the base we need:

village eggs - 3 pcs.;
medium-sized sugar - a full glass;
high-grade flour - a full glass;
soda and vinegar - half a spoon each.

Cooking cake

Before preparing the cream for the biscuit cake, you should carefully bake the cake. To do this, beat the egg whites strongly, and then combine them with a mixture of yolks and sugar. Next, in the same bowl, you need to extinguish the soda with vinegar and add light flour.

After kneading the base, it must be poured into a greased pan and baked in the oven (about an hour). When the cake is fully cooked, it should be removed from the mold and completely cooled. In conclusion, it is desirable to cut it in half lengthwise.

Cream preparation

Cake with sour cream is prepared very quickly, but it turns out incredibly tender and tasty. For the filling we need:

fresh sour cream with maximum fat content - 700 ml;
powdered sugar - 1 cup.

To prepare such a filling, beat the dairy product strongly in a blender, and then add powder to it and repeat the mixing procedure until you have a very fluffy and airy mass.

We form a dessert

After preparing the cream, they should generously grease the chilled biscuit cakes, and then fold them and pour over a little warm chocolate icing. It is recommended to serve such a dessert to the table after aging in the refrigerator for two hours.

We make cream for the "Custard" cake

Custard for a cake is a very high-calorie filling that is suitable not only for the dessert mentioned, but also for various cakes. To prepare it, we need:

high-grade flour - about 90 g;
sugar - about 400 g;
fat milk - about 700 ml;
village eggs -5 pcs.;
vanilla sugar - on the tip of a spoon;
unsalted butter - about 25 g;

Step by step cooking process

To make your own custard, you need to bring country milk to a boil. While it is heating on the stove, separate the proteins from the yolks and grind the last component with sugar. After that, it is necessary to put vanillin and high-grade flour into the resulting mass. After mixing the ingredients, they should be poured into hot milk. It takes about 10 minutes to cook the ingredients over low heat. In this case, in the process of boiling, it is required to regularly stir the cream with an ordinary spoon. Next, the finished mass should be cooled slightly, and then add whipped butter.

After all the steps described, you should get a fairly thick and persistent cream. It is recommended to place it in a pastry bag, and then use it for its intended purpose.

Making a delicious cream for dessert from proteins

There are quite a few ways on how to quickly and easily make protein cream cake at home. We present only the simplest. For him we need:

egg whites - from 4 eggs;
sugar is not very large - ½ cup;
fresh cream as fat as possible - 1 cup.

How to cook?

To make an airy and light cake cream, you need to put the egg whites in a blender and beat them strongly together with not very coarse sugar. After you have formed a rather lush and resistant mass, you should pour heavy cream in small portions into it and continue the mixing procedure. As a result of this, you should get a white and airy cream that will easily take any shape you give it.

It should be noted that such a filling can be used not only for lubricating cakes, but also, for example, for preparing eclairs, tubules, custard and sand cakes.

Decorate the cake with cream

Cream for decorating the cake can be easily purchased at the store. After all, with the help of whipped cream it is quite easy to prepare not only a tasty, but also a beautiful dessert. But if you do not want to purchase a balloon with filling, then you can make it yourself. For this we need:

unsalted butter - about 200 g;
powdered sugar - about 8 large spoons;
any dyes - apply to taste.

Cooking cream for decorating dessert

It should be noted that such a cream is very fatty and high-calorie. In this regard, it is recommended to use it only for decorating a cake. To do this, you must first remove the butter from the refrigerator and wait for it to completely soften. Next, beat it with a mixer or blender. After pouring powdered sugar, these steps must be repeated.

After the cream becomes airy and lush, it needs to be divided into portions, pour in certain dyes and mix well with a spoon. By the way, in order to give a creamy decoration a certain color, it is not necessary to purchase nutritional supplements. Instead, you can use beetroot, carrot juice, as well as cocoa powder, grated or melted chocolate, and so on. So your dessert will turn out to be more healthy and safe for health.

Some novice cooks often ask this question: “What kind of cream is desirable to use for this?” And so that this question does not arise, I decided to write this article, where, focusing on my experience, I will say right away: in terms of its consistency, it must be quite stable in order to confidently stay inside.

Take, for example: too liquid cream, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, a thick cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today's article, we will analyze the recipes for the most delicious creams for biscuit cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what will come out of it and you can choose the one you like more. I also recommend studying.

If you follow all the above recommendations, you will get a tender mass, which can be supplemented with sour cream or butter. I want to note that such a filling turns out to be very light. And to top it off, it can be used not only for making cakes, but also for cookies, waffles and cakes.

Ingredients:

Butter 82.5% - 180 gr
condensed milk - 120 gr
cognac - 1 tsp
vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we proceed to cooking. We shift the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanillin if desired and one teaspoon of cognac. After we bring to a homogeneous state.

Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.

Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we use it for its intended purpose.

How to make cream from sour cream

There are several good ways to make sour cream cake filling at home. One of them will be presented in this article.

Ingredients:

Sour cream 20% - 680 gr
sugar - 150 gr
butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably at night or for 5-7 hours, hang sour cream in gauze. We shift it into a small saucepan and pour sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer, or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring to a homogeneous state.

Here is such a gentle and elastic cream turned out.

Chocolate fondant with cream

Recently, I suddenly wanted to bake a biscuit cake. Fondant for him had to be prepared from the products that were in the refrigerator - this is whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

Dark chocolate - 400 gr
cream - 400 gr.

Cooking method:

Pour the cream into a saucepan, put it on medium heat. Bring to a boil, stirring constantly, and immediately remove from heat.

While the cream is still hot, combine them with prepared chocolate and mix thoroughly until a homogeneous mass is obtained.

After all the chocolate has dissolved, we put this mass in the refrigerator, but not so that it is set and forgotten, but be sure to take it out and mix it every 10-15 minutes. This process took me about 1 hour. Then we take a mixer and bring our mixture to a density, where we beat at low speed for the first 1-2 minutes, and then bring it to a thicker consistency at full power.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I love to make this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also for eclairs, which generally turn out to be space with it!

Ingredients:

Mascarpone cheese - 300 gr
sugar - 150 gr
vanilla - 10 gr
fat cream - 600 ml.

Cooking method:

1. In a deep bowl, put the prepared ingredients that are listed above and start beating at a slow speed for 1.5 minutes.

2. Then gradually increase the speed and bring to a lush, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can cook cakes with it or put it in bowls and serve with your favorite berries or cookies.

Cooking cream from boiled condensed milk

Ingredients:

Butter - 400 gr
boiled condensed milk - 400 gr
regular condensed milk - 400 gr
orange extract - 1 tsp

Cooking method:

With the help of a mixer, beat the softened butter in small portions so that it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Then we send the usual condensed milk, one teaspoon of orange extract, or a few teaspoons of grated orange peel on a fine grater and beat again.

The finished filling is quite stable, suitable both for layering cakes and for forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and fragrant. A win-win option, not only for little sweet lovers, but also for adults.

Bon Appetit!!!

Delicate texture and pleasant plume envelop the mind, giving freshness and youthfulness to the skin. Homemade face cream is a magical remedy created in our own beauty laboratory.

Benefits of skin creams

vitamins;
minerals;
poly-, monounsaturated acids;
ethers;
organic acids;
lactic bacteria;
collagen;
amino acids.

The benefits of a home remedy are its beneficial properties:

Nutrition;
Fight against age-related changes;
Moisturizing and restoring turgor;
Treatment of acne, pustules;
Structure improvement;
Normalization of pH balance;
Delicately whiten skin, pigmentation, freckles.

Indications - daily care in the complex of cleansing and toning. Contraindications - individual intolerance. Only the allergenic component will cause harm, the mixture is pre-tested on the elbow / wrist.

How to make homemade face cream

Making homemade cream is quite simple with a whisk or mixer, which allows you to get a perfectly homogeneous structure. Products must be of high quality, the terms and rules of storage must be observed. All solid components - waxes, thickeners, fatty oils are heated under the pressure of hot water or in a water bath. Esters are introduced last into the cooled composition.

Ingredients for homemade cream

For oily epidermis, it is worth using light oils of grapes, peach, pomegranate, fermented milk products, antiseptic aromatic oils - bergamot, patchouli, tea tree, orange.
Prepare a cream for dry, sensitive skin with hypoallergenic properties. For this, nutritious olive, jojoba, avocado and sea buckthorn oils, vitamins in liquid form, and plant extracts are suitable.
Preserve and increase the beauty, freshness of the normal type such basic ingredients - wax, honey, esters and fatty animal / vegetable oils.
To care for combination skin, you will need whitening formulations with essential oils of grapefruit, rosemary, and fennel.

The best homemade face cream recipes

Wrinkle Cream

Result: homemade night cream restores the epidermis, smoothes static and mimic wrinkles.

Important advice from the editor

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Ingredients:

10 gr. beeswax;
5 gr. coconut oil;
ylang ylang oil.

Preparation and method of application: after melting natural wax in a water bath, add solid nut butter, mix well, pour into a prepared jar, when it cools down a little, add tropical ether. Use after cleansing the skin of cosmetics.

Acne cream

Result: a natural face cream, having an antiseptic effect, treats purulent formations.

Ingredients:

10 gr. zinc ointment;
5 ml pantothenic acid;
tea tree oil.

Preparation and method of application: after combining all the components in a dry bowl, transfer to a container from zinc ointment. Treat problem areas in the morning (half an hour before applying makeup) and in the evening. You can store in the bathroom, two / three months.

Moisturizing cream

Result: Affordable homemade moisturizing cream to keep skin firm and fresh.

Ingredients:

10 gr. cocoa butter;
retinol;
5 ml grape oil.

Preparation and method of application: heat solid oil, add youth vitamin and moisturizing oil. Apply in a thin layer, with light driving movements, as a base for foundation.

Cleansing cream

Result: can replace any cleanser with a simple homemade cream.

Ingredients:

10 ml of rice oil;
eucalyptus essential oil;

Preparation and method of application: inject coniferous ether and acid into a bottle of rice oil. Before use, shake the composition, apply on a cotton pad and wipe the skin.

Anti-aging cream

Result: effective home remedies whiten, tone, smooth age wrinkles.

Ingredients:

15 gr. carnauba wax;
1 gr. rice starch;
5 ml of jojoba oil.

Preparation and method of application: after melting the hypoallergenic wax in a water bath, add a pinch of rice powder and nourishing oil. After placing a convenient box, use in the evening, distributing the anti-aging agent in a dense layer along the massage lines.

Nutritious cream

Result: for a quick restoration of cell membranes, it is worth using proven home recipes.

Ingredients:

10 ml sour cream;
bergamot oil;
yolk;
5 ml olive oil.

Preparation and method of application: beat sour cream with olive oil and yolk with a mixer, add aroma oil to the composition. After moving the finished product into a jar, store in the refrigerator for no more than four days.

Whitening cream

Result: this homemade mixture perfectly mattifies, whitens the skin and improves the oxygen respiration of the epidermis.

Ingredients:

5 gr. tooth powder;
10 gr. yogurt;
5 ml peach oil.

Preparation and method of application: After thoroughly mixing the bleaching powder with unsweetened yogurt, add the stone oil. Apply for face care in winter, applying in the morning and evening with light movements.

Moisturizing cream

Result: enrich the skin with organic acids and vitamins.

Ingredients:

15 gr. cocamide;
5 ml of borage oil;
grapefruit oil.

Preparation and method of application: after melting the base, add African oil, mix well, place in a prepared jar, add citrus ether. Moisturizer to use after morning cleansing, can be combined with a tonal base.

Sunscreen

Result: the basis of facial skin care at home is protection from ultraviolet radiation, the main cause of premature aging.

Ingredients:

10 gr. coffee grounds;
10 ml olive oil;
5 ml wheat oil.

Preparation and method of application: place finely ground coffee and nourishing oils in a dark vessel, leave for about a week. After straining, place in a bottle with a spray nozzle. Apply before going out into the sun, spreading in a thin layer.

Face Lift Cream

Result: after 40, tightens the contour and smoothes wrinkles, day cream with a lifting effect.

Ingredients:

10 gr. sour cream;
5 ml of kelp extract;

Preparation and method of application: beat fresh chilled sour cream with algae extract, add spicy ether. Apply the mixture after cleansing or lifting mask, in a dense layer.

Cream for dry skin

Result: using a nourishing night cream, you can quickly restore the balance of moisture, minerals and fatty acids.

Ingredients:

10 ml avocado oil;
5 ml geranium hydrosol;
10 gr. shea butter.

Preparation and method of application: add flower hydrolate and avocado oil to melted nutritious African oil. After the composition thickens, put in the refrigerator. Every evening, after removing make-up, apply a home remedy with smoothing movements, including on the lip area.

Cream for oily skin

Result: mattifying the surface of the face, effective recipes narrow pores.

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Ingredients:

10 ml of kefir;
protein;
essential oil of orange.

Preparation and method of application: beat the protein separately with a whisk, then mix with kefir / whey, add orange ether. Apply to the face with a brush/sponge after daily cleansing.

Cream for combination skin

Result: will allow you to remove the fat content of the T-zone and moisturize the skin.

Ingredients:

10 gr. lanolin;
5 ml of viburnum juice;
5 ml grape oil.

Preparation and method of application: putting lanolin in a water bath, continuously preventing the introduction of stone oil, removing from heat - fresh berry juice. Apply after cleansing 20 minutes before makeup.

Cream for sensitive skin

Result: soothe and moisturize the epidermis skin care recipes prone to allergic reactions.

Ingredients:

10 gr. badger fat;
5 ml pomegranate oil;

Preparation and method of application: with a cosmetic mixer, thoroughly beat the melted animal fat with butter, adding the vitamin of youth. Store no more than two weeks, use in the evening and in the morning after cleansing with milk.

Cream with cocoa butter

Result: home remedies nourish and protect against adverse external factors.

Ingredients:

10 gr. cocoa butter;
5 ml green tea extract;
patchouli essential oil.

Preparation and method of application: placing a jar of cocoa butter in hot water, wait five minutes until it melts. Combine with natural antioxidant extract and tropical aromatic oil. When the mass hardens, store in a tightly closed jar, use facial massage cream every evening to prevent flabbiness and wrinkles.

Cream with gelatin

Result: it is easy to prepare a lifting night cream for the face at home.

Ingredients:

10 ml red wine;
10 ml mango butter.

Preparation and method of application: turning the gelatin into a gel, add warm wine and mango oil. Beat well, apply instead of a night remedy, including on the eyelid area. Store no more than a month in a cool place.

Cream with glycerin

Result: provides skin hydration, prevents dehydration glycerin cream.

Ingredients:

15 ml of glycerin;
5 ml coffee extract;
vanilla.

Preparation and method of application: add coffee extract and a little spice to a warm viscous liquid. Apply to the face with a sponge before using a mattifier or concealer.

Cream with aloe

The result: a refreshing summer facial blend that nourishes and rejuvenates during the hot season.

Ingredients:

20 ml of aloe juice;
5 ml of chamomile oil.

Preparation and method of application: cut off the branches of the plant, wrap in parchment, put in the refrigerator for two weeks. After squeezing the juice with a press, beat with a cappuccinatore together with flower oil. Store in a cool place for no more than a week. Use on the eyelids and entire face in the morning and before bed.

Cream with beeswax

Result: provides maximum nutrition, covers the epidermis with a thin protective layer.

Ingredients:

5 gr. propolis;
10 ml sea buckthorn oil.

Preparation and method of application: after melting the crushed wax with propolis, add sea buckthorn oil, stir all the time. After that, be sure to beat with a cappuccinatore to obtain the most homogeneous structure. Use after a cleansing facial mask or fruit peel.

Cream with mumiyo

Result: mountain resin skin cream with amazing regenerating effect.

Ingredients:

5 gr. Altai mumiyo;
20 ml olive oil;
5 ml linden extract.

Preparation and method of application: in warm olive oil (up to 60 ◦), add Altai resin, mix well - liquid extract. Apply to problem areas - acne, pores, stretch marks, scars, in the morning and at night.

Vaseline Cream

Result: softens and moisturizes vaseline cream at home.

Ingredients:

10 gr. vaseline;
ether of sage;
riboflavin.

Preparation and method of application: beat Vaseline with vitamin B 2 and aroma oil with a cosmetic mixer. Apply to restore the epidermis after scrubbing or regular washing.

Cream with vitamins

Result: a light moisturizer enriches the cells with vital substances.

Ingredients:

5 ml of retinol;
5 ml of tocopherol;
10 gr. sour cream;
5 ml cucumber extract.

Preparation and method of application: after combining the ingredients, beat with a cappuccinatore and put to thicken in a cool place. Apply with fingertips, rubbing the foundation into the skin.

Cream with oils

Result: has a rejuvenating effect, stimulates cell renewal, non-addictive natural remedy.

Ingredients:

10 gr. shea butter;
5 ml macadamia oil;
vanilla ester.

Preparation and method of application: warm shea butter, combine with macadamia and light vanilla ester. Use for nourishing and moisturizing under make-up or after a cleansing mask, also for facial massage.

Video: How to make face cream at home

1) Cream for custards

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 glass of sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar

COOKING:
In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

2) Chocolate cream for cakes and muffins

INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.

COOKING:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large bowl of a mixer, lightly beat the butter (a few seconds). Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter. Add vanilla, beat until creamy.

3) Curd cream

INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% or more,
● 250-300 ml. whipping cream, fat content 33% or more,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water

COOKING:
We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.Heat gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath.

Add to curd and mix well. Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.

4) Delicious Lemon Cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and if desired, a little vanilla.

COOKING:
We peel the lemons (part of the zest can be rubbed on a fine grater and added to the smell cream), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. There is not enough sugar - add it. Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.

If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

5) Simple cottage cheese thick cream for cake

INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 sachet of vanilla sugar
● 1 tbsp. cognac or dessert wine

COOKING:
Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.

6) Custard

INGREDIENTS:
● 2 eggs
● 1 glass of sugar
● 1 tsp. vanilla
● 1.5 cups of milk
● 2 tsp. melted butter
● 2 tsp. flour

COOKING:
1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.

7) Cream "Ganache"

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

COOKING:
This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I’ll say that the cream turned out just great in the end. Pour the cream into a saucepan and, without boiling, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.

If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then the mass froze. By consistency, it was viscous for a cake, so I added another 100 g of soft butter and whipped.