How to make a cream of eggs and sugar: cooking features, best recipes and recommendations
Not only professional culinary specialists, but also home cooks know how to make cream from eggs and sugar. This product is known for all its wonderful taste and tenderness, that’s why people are used to decorating cakes, pastries and cookies. But often there are situations when the classic recipe is already tired and you want something new. This article will tell you about the most interesting recipes for home baking and highly professional dishes.
Before you make the cream of eggs and sugar, be sure to familiarize yourself with the basic recommendations. They will help both beginners and experienced chefs do not get into a mess and make a delicious cream without unnecessary worries.
Before you make the cream of eggs and sugar for the cake, cakes or cookies, the first thing will have to separate the yolk from the protein.To do this, do not need special skills, although the first time it turns out not everyone. In fact, there are several simple ways:
The most common option used by all people before making the cream of eggs and sugar is to gently break the egg into two parts and pour the contents from one shell to another with quick movements, gradually pouring out the protein. As a result, the yolk should remain in the shell, and the pure protein in the container prepared in advance.
Not less popular, but requiring more careful way - to pierce the egg on both sides with a thick needle. Through the holes will be allocated protein, and the yolk in its pure form will remain in the shell.
- The modern method, which is not known to many - to break an egg into a container and catch the yolk with an ordinary plastic bottle. To do this, slightly squeeze the bottle with your fingers, bring the neck to the yolk and release the bottle.
Other recommendations before cooking
In addition to the above tips, you should consider other recommendations:
- The protein will be better whipped with sugar, if it is cooled.
- The capacity for whipping the protein must be large so that the process does not spill out the contents.
- The dishes should also be slightly cooled before making the cream out of eggs and sugar. Cooling methods: keep in the refrigerator for about 5 minutes or in the freezer no more than 2 minutes.
- In the first step of whipping the protein, the speed should be slow.
- Sugar should be added gradually, and if you pour it all at once, then the cream will not be able to thicken.
- No natural dyes will spoil the taste of the cream.
Adhering to all these tips, any novice chef will know how to make cream from eggs and sugar without much difficulty. This delicious addition to any baking can surprise not only guests, but also himself. And using the popular recipes provided below, you can safely forget about spending money on ready-made sweets.
The most favorite delicacy of all sweet teeth is the classic cream for the cake of eggs and sugar. In addition to the main ingredients (4 egg yolks and 200 grams of sugar) will require:
- milk - 500 ml;
- flour - 50 g;
- vanillin - a little less than 1 tsp. (optional).
Yolks need to grind with sugar, and then add vanilla and flour. This mass should be brought to homogeneity. Next you need to boil the milk and pour it into a homogeneous mass,then mix thoroughly. Then the contents of the container will need to move to a fire and cook until thick.
In this recipe, each person decides for himself exactly when it will be necessary to remove the cream from the heat, depending on the thickness needed.
Universal oil cream
This method is also a popular answer to the question of how to make a cream from eggs and sugar, the recipe of which will be simple and accessible to everyone. Although, at first glance, it does not seem too easy, but even the most novice chefs will be able to prepare a universal butter cream that suits absolutely all types of baking.
- butter (butter) - 1 pack;
- sugar - with a slide 1 cup;
- eggs - a pair of things;
- powdered sugar - about 100 grams (optional);
- vanilla (optional).
For cooking, you will also need to take a pot with a thick bottom. It is necessary to break a couple of eggs and mix them with sugar. Then you need to put the pot on the fire and stir constantly. When a little thickened mass is formed, it should be removed from the heat, mix and wait just 10-15 minutes. Next, you need to whip the butter with the powder in a separate container and add the cooled egg mixture. The last step is to add a pinch of vanilla.
To store such a cream is necessary only in the refrigerator, and spread only on the cooled cakes. After all, the oil deteriorates very quickly, if not in the cold.
With condensed milk
Few people know, but even faster you can make a cream from eggs without sugar. It is very popular with children and adults, since the main ingredient here is condensed milk.
For cooking will need:
- butter - not more than 200 g;
- condensed milk - 100 g;
- yolks - 2 things;
- liquor - about 50 g
The oil should be softened and mixed with condensed milk. After reaching a homogeneous mass, you should continue to beat, gradually adding the yolks. On the fire, this cream is not required to put, as in other recipes. After receiving a thickened mass, add a little liquor.
If the cream will be served on the table for small children, then the liquor should be replaced with a pinch of powdered sugar. Even in spite of the fact that there is a small proportion of alcohol, the health of the kids is still not worth the risk.
With the addition of semolina
Another recipe preferred by children of all ages. To prepare, of course, you need to take a little more ingredients, but still the result will surely surprise any person.
- milk - 1/2 cup;
- yolk - 1 piece;
- sugar - with a slide 1 tsp;
- butter - about 1/2 tsp;
- semolina - no more than 1 tbsp. l .;
- vanilla sugar - 1 tsp.
Milk should be boiled with vanilla sugar. While boiling the milk, you should separately mix the semolina with water (the mixture should turn out very thick) and add it to the hot milk, again bringing to the boil. Then you want to rub the yolk with sugar and butter, until you get a lush uniformity. There you must add semolina, but not all at once, but gradually and in small portions, while constantly working with a whisk.
The result is a gentle and fluffy cream that you want to eat right away, without even decorating their pastries.
Stuffing for eclairs
Eclairs cakes are a favorite delicacy of children and adults, the cream for which can be quickly and easily prepared at home.
To prepare you need to take:
- eggs - 2 pieces;
- sugar - 1 cup;
- flour - 2 tsp;
- melted butter - 2 tsp;
- milk - 1 cup.
In a small saucepan, mix flour and eggs so that there are no lumps. In another container, boil the milk and sugar separately, while constantly stirring with a spoon.Hot milk should be poured in a thin stream into the flour mixture, and then stirred as quickly as possible with a special spatula. The finished cream should be placed on the fire and bring to a thickening, but at the same time to prevent boiling. Next, the mass must be removed from the heat, add the butter there and mix thoroughly.
The well-known meringue cake, which requires only 5 egg whites and half a glass of sugar, is prepared rather quickly. To do this, beat the whites in the foam, and then add the sugar to them, continuing to beat until a dense mass.