How to prepare cream with semolina for cake. Semolina cream. White chocolate semolina buttercream

Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. The best recipes.

How to make semolina cream for cake

If you suddenly want to make some delicious cake, it’s not enough to know the baking recipe itself, you also need to prepare the cream.

Cream is a necessary component in this delicacy, as it ensures good taste. Only, probably, few people know what kind of cream should be prepared for this task.

Classic semolina cream for cake

Components:

Milk – 3 glasses;
300 grams of semolina;
200 gram pack of butter;
1.5 cups granulated sugar.

How to cook:

Pour milk into a container;
Then add semolina and sugar there;
The pan with the ingredients is placed on the stove and boiled semolina. During the cooking process, the entire mixture should be constantly stirred;
Next, the container with porridge must be removed from the stove and left to cool;
Butter soften;
The butter is poured into the cream and everything is whipped with a mixer or blender.

Semolina and butter cream for cake

The following components will be required:

Milk – half a liter;
150 grams of semolina;
Butter – 250 gram pack;
A glass of sugar;
Half a lemon.

Preparation:

Place the semolina in a metal container and fill it with milk. Mix everything well so that all the lumps are separated;
After this, place the container with the ingredients on the stove and boil until tender. Be sure to stir constantly, otherwise lumps will form;
As a result, the porridge should be cooked with a thick consistency. Remove it from the stove and set it aside to cool;
At this time, prepare the oil. To do this, it should be softened;
Then put the butter in a cup and add granulated sugar. All components are thoroughly beaten with a mixer;
Next, you need to peel the zest from half a lemon and grate it;
The grated zest is added to the mixture of butter and sugar and mixed;
After this, the mass with lemon zest must be combined with semolina porridge and beat with a mixer or blender.

Custard with semolina for cake

Products for cooking:

Semolina – 200 grams;
Milk – 750 ml;
Granulated sugar - glass;
5 chicken eggs;
150 grams of butter;
Citric acid – 1 teaspoon;
Vanillin – 2 sachets.

Preparation:

Prepare semolina porridge. To do this, pour the semolina into a cup, mix it with granulated sugar and vanilla;
Next, pour milk into the pan and heat it up;
As soon as the milk starts to boil, add semolina, granulated sugar and vanillin;
During the boiling process, the porridge must be stirred from time to time so that lumps do not form;
Boil the porridge until ready. It should have a thick and homogeneous composition;
Remove it from the stove and cool;
Chicken eggs are broken and the whites are separated from the yolks. The yolks are laid out in the porridge;
We also add there citric acid and softened butter;
Then beat the whole mixture well with a mixer.

Cream for cake with semolina and condensed milk

Ingredients for preparation:

Half a liter of milk;
Semolina – 150 grams;
250 gram pack of butter;
A can of condensed milk;
Half a lemon.

Preparation:

First of all, you need to boil the condensed milk. Condensed milk is boiled for about 2.5-3 hours. If you don’t want to cook, you can buy ready-made condensed milk;
Then boil the porridge. To do this, milk is poured into a pan and placed on the stove;

After the milk boils, pour the semolina into it;
During the boiling process, the mixture must be constantly stirred and all lumps broken;

The result should be a porridge with a thick and uniform consistency;

The mass must be homogeneous

Then remove from the gas and leave to cool;
Place condensed milk into the cooled porridge and beat with a mixer;

After this, add softened butter and mix again with a mixer until smooth;

Then cut the zest from half the lemon and rub it with a grater or finely chop it with a knife. We put it in the cream.

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:

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

Cake with semolina and lemon cream

Products for the cake:

For the cake 150 grams of butter, for the icing – 50 grams of butter;
3 chicken eggs;
Premium flour – 300 grams;
Sugar – 300 grams for cakes and 120 grams for icing;
Half a teaspoon baking soda;
Cocoa powder – 30 grams for the cake, 30 grams for the glaze;
Milk for glaze - 100 ml.

For cream:

Semolina – 100 grams;
Half a liter of milk;
Granulated sugar - half a glass;
Butter – 300 grams;
Lemon – 1 piece.

Step-by-step preparation:

The first step is to make the cake layers. Place the oil in a saucepan and put on fire;
As soon as it melts, add granulated sugar and mix well. Remove from the stove;
Break the eggs, put them in a cup and beat them thoroughly with a mixer. Add the beaten eggs to the butter and sugar mixture;
Quench the soda with vinegar and add to the ingredients;
Next, add flour and mix;
The dough needs to be divided into two parts. Add 50 grams of cocoa powder to one part and mix. There should be two cakes - one white, another chocolate;
Then pour the light mixture into a sliding form and place in an oven preheated to 180 degrees. Bake it for 7-10 minutes;
We bake chocolate cake in the same way;
Next, cut the light and chocolate cakes lengthwise. The result should be 4 cake layers;
Preparing the cream. Boil semolina with milk. During the boiling process, mix everything and break up any lumps;
Then remove it from the heat and cool;
Meanwhile, grind the butter with sugar;
Combine butter and sugar with semolina porridge and beat;
Then we rub the lemon with a grater and put it in the cream. At the end, beat again and place in a cold place for 15-20 minutes;
Layer the cakes with cooled cream. We also grease the top and sides of the cake;
At the end we prepare the glaze. To do this, melt the butter and mix with milk, sugar and cocoa. Boil for a couple of minutes over low heat;
Pour warm icing over the top and sides of the cake.

Useful tips

When preparing semolina porridge, do not forget to stir everything. Otherwise, lumps will form that can ruin the cream;
Be sure to add lemon. It will give an unusual taste and pleasant aroma;
Custard has a short shelf life. Therefore, try to use products with it as soon as possible;
The cream mixture can be supplemented with chocolate chips, nuts, pieces of fruit or berries.

Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. It can be used for cakes, pastries, buns, cookies and many other confectionery products.

If you are still thinking about what kind of cream to make for the cake, then do not hesitate, semolina cream will be the ideal option!

Semolina cream is very easy to prepare. This cream can be used for cakes and rolls. You can cool the cream well and decorate cupcakes with it, or simply put it in bowls, garnishing with fresh fruit and mint.

Semolina cream with the addition of coconut flakes and syrup turns out very tender and aromatic. Even the most fastidious child will not guess that the cream is made from ordinary semolina porridge.

To prepare semolina cream for the cake, prepare the ingredients according to the list. You can take milk of any fat content. If you don’t have coconut syrup, don’t be upset, you can make the cream without it.

Pour sugar and semolina into the pan. Add cold milk.

Mix everything well with a whisk and put on medium heat. Bring the mixture to a boil, stirring constantly.

When the cream thickens, remove it from the heat. We will get thick and sweet semolina porridge.

Add coconut flakes and syrup to the hot cream.

Mix everything thoroughly until smooth.

First remove the butter from the refrigerator so that it becomes soft. Add butter to hot cream and mix well with a whisk. The oil should completely dissolve in the cream.

To be honest, I have made this cream several times. I prepared it in two ways:

1. Using a mixer, beating well each step.
2. Stir with a whisk.

But I didn’t feel any difference in taste or consistency. The cream in any of the preparation options turns out airy, tender and tasty. When cooled, it holds its shape well.

Our semolina cream for cake and desserts is ready. The warm cream can be applied to the cake layers and placed in the refrigerator until completely hardened.

I always leave a little cream for serving in bowls, and then enjoy the cream with pieces of fruit or berries.

Bon appetit!

From semolina you can prepare not only milk porridges, but also a variety of puddings, casseroles and meatballs. Cooks also use semolina to make pastry cream, which is great for layering and decorating cakes and basket-shaped pastries. Cream made from semolina porridge with the addition of condensed milk has an irresistible taste, delicate consistency and retains its shape remarkably after cooling, which is important when decorating confectionery products. This delicacy is made in literally 20 minutes, let’s see.

Ingredients

• Milk - 2 glasses
• Semolina - 150 gr
• A jar of regular condensed milk
• Pack of butter
• Lemon (for zest)

Preparation

Let's start the process of preparing cream for the cake from semolina and condensed milk by cooking the porridge. To do this, pour the milk into a saucepan (it’s better to take an aluminum or stainless steel one) and put it on gas. Immediately after this, you need to add semolina and reduce the heat.

Cook, stirring constantly with a whisk to prevent the appearance of lumps. You should get a thick and homogeneous mass. Let cool.

After the mixture has cooled, add condensed milk and thoroughly beat our semolina and condensed milk cream with a blender or mixer.

Cut the zest from half a lemon and grate it. Place the zest in a saucepan along with the butter, which must first be softened. Mix again using a blender.

That's all! The cream for cakes with semolina and condensed milk is ready. It turned out fluffy and holds its shape well. The taste is moderately sweet, with light notes of citrus. Bon appetit!

Just recently I tried a delicious semolina cream for a cake. I was visiting a friend who treated me to a cake with cream that tasted like an ice cream. Since I love to cook, I immediately took the recipe from her and bought the necessary ingredients on the way home. I spent very little time, but managed to make an amazing cream from semolina.

Ingredients:

• milk - 750 milliliters;
• sugar - 10 heaped tablespoons;
• vanilla sugar (to taste);
• semolina – 6 tablespoons;
• butter – 350-400 grams;
• powdered sugar(taste).

Cream with semolina for cake. Step by step recipe

1. Pour the milk into a clean saucepan and add 10 heaped tablespoons of sugar. I also add half a packet of vanilla sugar for taste. You can have more or less: it depends on your preferences.
2. We put the milk on the fire and while it comes to a boil, we pour the required amount of semolina into the glass.

Tip: pour semolina without a slide so that the porridge from it is not thick. It is advisable to make the substance liquid.

1. While the milk is boiling, with constant stirring, add semolina. The semolina porridge should boil for literally a minute and a half, after which we remove the pan from the heat.
2. The finished semolina should be covered tightly with cling film so that it does not become crusty and does not pick up unnecessary odors. Take all this stuff out onto the balcony or put it in the refrigerator so that the cream cools down. And then leave it with the oil at room temperature for several hours.
3. After hardening, the substance will become thick, as semolina absorbs milk. To make our cream more homogeneous, it should be rubbed through a sieve - regardless of whether there were lumps or not.

By the way: you won’t feel any grains of semolina in the cream if you eat it with a spoon. It tastes like ice cream and, if you don’t know that it contains semolina, you won’t even guess that this particular ingredient was used.

1. The oil should be poured into a mixer cup. Please note that the oil should be at the same temperature as our semolina cream. It is also worth adding a few tablespoons of powdered sugar to it: after all, if you add regular sugar, it will not dissolve in the butter.
2. Beat the butter with a mixer so that the structure of the product itself is broken and it becomes light, making it easier to “accept” the custard base of the semolina cream.
3. Place the cream in small spoons into the mixer and beat at above-medium speed.
4. After you have whipped all the cream, you need to mix it and beat it again. The cream should become thick.
5. Now that everything is prepared, you can safely use the cream for filling and lining any cake.

Tip: if you plan to add cream to biscuits, then you first need to soak the biscuit cakes, because the cream itself is practically not absorbed into the cakes.

So we have prepared a wonderful cream for our cake. You can also use semolina cream filling for baskets, tubes and eclairs. The good thing about the cream is that it is very simple to prepare, easy to use, and also tolerates freezing well (if you suddenly need to cover a soufflé and then a cake). The “I Love to Cook” portal wishes you bon appetit and delicious recipes. And be sure to try it too.

It often happens that when you see a delicious homemade cake in a photo, you want to make a similar one, but you have little knowledge of how to bake the cakes. You need to choose a cream for them, because this is the main component that provides taste, sweetness and the overall impression of the dish. It is almost impossible to guess from the photo what the cake is coated with. In this case, cream from semolina porridge will help out, which is suitable for any cakes, and preparation does not take much time.

How to make semolina cream for cake

Ready-made semolina porridge contains grains, so housewives may be skeptical about preparing semolina cream for a cake, preferring more homogeneous products. The problem is solved by the correct approach to cooking. There are several rules that must be followed to ensure that the cream comes out rich, thick, and homogeneous:

• The porridge will be lump-free if you dilute the cereal with milk, leave it to swell for 10 minutes and only then cook.
• If the recipe calls for adding eggs, then they should be added to the cooled base.
• The protein mass will be more fluffy if you add fine salt while whipping.
• Boiled porridge can be rubbed through a sieve, but it is easier to achieve a uniform consistency using a blender.
• It will be easier to grate the lemon zest if you first put the citrus in the freezer for an hour.
• Between butter and margarine, it is better to choose the first option - this will guarantee good taste.
• If left in the refrigerator for a couple of hours, the mixture will become thicker.

Semolina cream recipes for cake

The usual semolina is not only porridge, but also an excellent base for cream, which is extremely easy to prepare, even if there are no recipes with step-by-step photos. It is loved not only for its simplicity, but also for its relatively low calorie content, as well as its versatility. Pairs with biscuits, puff pastries and honey bases. The cream will be tastier if you add it with chocolate, cocoa, lemon zest or coconut shavings.

• Time: 40 minutes.
• Number of servings: 500 g.
• Calorie content of the dish: 252 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

Delicate, fluffy semolina cream for lemon cake is very easy to prepare. Oil and lemon juice are added to it, which adds sourness. If you don’t like this combination, you can exclude the ingredient, getting classic recipe. The option with the addition of lemon complements not only cakes and pastries, but is used as an independent dish served for dessert.

Ingredients:

• lemon - 1 pc.;
• butter - 180 g;
• milk - 500 ml;
• sugar - 4 tbsp. l.;
• semolina - 90 g.

Cooking method:

1. Take some cold milk, about 100 milliliters, add semolina, mix, leave for 10 minutes
2. Pour the rest of the milk into a heat-resistant container, add sugar, heat over low heat, stirring occasionally.
3. Without waiting for it to boil, pour in the diluted semolina mixture. Stirring, cook until thickened for 7 minutes, then remove from heat.
4. Place pre-softened butter in a separate bowl.
5. Using a mixer or blender, beat until it turns white.
6. When the mixture has cooled, combine with the butter and beat well again. At the very end of whipping, add a couple of teaspoons of freshly squeezed juice.
7. Place the mixture in the refrigerator for at least an hour.

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.

• 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. Read carefully before cooking step by step instructions

Ingredients:

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

Cooking method:

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

• Time: 30 minutes.
• and vanillin.
• Calorie content of the dish: 355 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

If you don’t have any flour or starch on hand, and the future dish cannot do without custard filling, then try making an incomparable semolina cream for a cake or pastries. The recipe suggests adding a few teaspoons of instant coffee to vary the taste. Cooked for a quick fix coffee cream will help you out in an unexpected situation.

Ingredients:

• egg yolk - 3 pcs.;
• milk - 150 ml;
• instant coffee - 3 tsp;
• . 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.
• semolina - 6.5 tbsp. l.

Cooking method:

1. Grind the yolks with sugar. Then pour in milk portionwise, stirring thoroughly.
2. Place over medium heat, when the mixture becomes warm, add coffee, bring to a boil, slowly add semolina, stirring continuously. Once the mixture becomes thick, remove from heat and cool.
3. Soften the butter, combine with the cooled mixture, beat until smooth.

Chocolate

• Time: 30 minutes.
• Number of servings: 1200 g.
• Calorie content of the dish: 368 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

It’s easy to make chocolate cream from semolina for cake, which will be popular in cakes and wafer rolls. Groats at proper preparation it is absolutely not felt, and the taste exceeds expectations. This recipe is suitable for a two-color soufflé. Simply divide the portion into two parts, adding cocoa to only one half. Please your loved ones with a tasty, healthy treat.

Ingredients:

• milk - 500 ml;
• cocoa powder - 2 tbsp. l.;
• butter - 300 g;
• sugar - 200 g;
• semolina - 6.5 tbsp. l.

Cooking method:

1. In a thick-bottomed saucepan, bring the milk to a boil, add the cereal. Stirring in a circular motion, cook until thickened, about 8 minutes, then cool. You can speed up the process by placing the pan in a container of cold water.
2. Beat butter, cocoa and sugar.
3. Add the cooled porridge a couple of spoons at a time to the oil mixture, continuing to beat.
4. As soon as the grains turn into a homogeneous mass, beating can be completed.

Cream soufflé

• Time: 45 minutes.
• Servings: 800 g.
• Calorie content of the dish: 120 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

Semolina cream for cake easily turns into a delicate soufflé; you just need to slightly change the composition. Served in portioned bowls, after hardening the soufflé is decorated with finely chopped nuts or sprinkled with syrup. The recipe is very easy to adjust to your preferences, add a little more sugar to make it sweeter or reduce the amount of cream and get a thicker mass.

Ingredients:

• semolina - 50 g;
• milk - 375 ml;
• gelatin - 5 g;
• whipped cream - 250 g;
• chicken eggs- 2 pcs.;
• sugar - 2 tbsp. l.

Cooking method:

1. Boil the cereal in milk over low heat for 8 minutes, stirring constantly.
2. Dissolve gelatin in warm water and add to warm porridge.
3. Separate the yolks from the whites, beat with sugar.
4. When the soufflé components are room temperature, combine them, add cream, stir thoroughly and gently.
5. Divide into serving bowls and refrigerate for 3 hours.

From semolina porridge and butter

• Time: 35 minutes.
• Servings: 980 g.
• Calorie content of the dish: 257 kcal/100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

The classic recipe is prepared from simple ingredients that are always in the house and affordable. The filling is sweet, but not cloying, airy, moderately thick, and does not spread. The cream is used to coat biscuits, fill eclairs, puff pastries, and place in sand baskets. The recipe yields about a kilogram of finished mass, which is enough to coat one small cake.

Ingredients:

• milk - 500 ml;
• semolina - 4 tbsp. l.;
• sugar - 200 g;
• butter - 200 g.

Cooking method:

1. Bring the milk to a boil in a thick-walled saucepan, pour in the semolina in a stream, stirring, and cook until tender for 7-8 minutes. Leave to cool.
2. Beat butter with sugar until fluffy.
3. Add the porridge to the butter mixture in parts, continuing to beat until the mixture becomes homogeneous.
4. The semolina cream for the cake is ready.

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