Chocolate cake cream: which one to choose? TOP 11 best creams

Chocolate is a dessert loved by a huge number of people, regardless of their age, so chocolate cake will remain the most demanded and popular among confectioners at all times. To make a truly delicious chocolate cake, it is important not only to use high quality natural products, but also to choose and prepare the right cream. Chocolate is a versatile product that can be combined with almost all types of well-known confectionery fillings, but here, too, it is important to choose the most advantageous combination of flavors in order to maximally emphasize chocolate notes and shades. Traditionally, the most popular creams for such cakes are chocolate mousse and various fruit and berry impregnations, but there are many original ideas that will always allow you to achieve the perfect result and will please even the most discerning sweet tooth. If you want to pamper your family with homemade cakes, but do not know which cream is better to choose for a chocolate cake, we will be happy to share proven and simple recipes, as well as advise which cream to buy in the store if you have no time to cook it yourself.

Rating of the best creams

What is the best chocolate cake cream to buy in the store?

If you have very little time, but you want to pamper your homemade chocolate cake, the simplest solution is to buy a ready-made semi-finished product in the store. These are dry mixes that are enough to mix with milk or cream and add a little butter to make a very tasty and delicate cream for your cake. So that you can decide for yourself which chocolate cake cream is best for your family, we have compiled a small rating of manufacturers with their pros and cons.

Chocolate cream "KENTON"

This is one of the most delicious semi-finished products for making cream for chocolate cakes, muffins and other baked goods. It can be used to prepare a very fragrant and delicate cream in just 3 minutes. All you need is a glass of cold whole milk and about 50 g of sugar. All components should be mixed and whipped with a mixer: at low speed for about 30 seconds, at high speed for another 2-3 minutes.

Main characteristics:

• name / manufacturer - "KENTON";
• product type - chocolate cream;
• the main components in the composition are glucose syrup, modified corn starch, vegetable oils (palm and coconut), vanillin, acetic acid;

A significant drawback of this cream is its composition. The product contains very little cocoa, chocolate and other natural additives that would give it the desired flavor, so chocolate flavor and aroma is achieved mainly only through chemical flavors, which are not very beneficial for your health. Vegetable oils (palm and coconut), which are poorly absorbed and can cause indigestion, are also harmful, so people with chronic gastrointestinal pathologies should refrain from using this cream.

Whipped cream "Magic tree"

Whipped cream cream from the Magic Tree manufacturer is one of the most versatile solutions not only for chocolate cake, but also for all types of pastries, including buns, puffs, eclairs and pastries. It is based on milk powder and a sweet mixture of granulated sugar and glucose syrup.In addition, the composition also includes vegetable fats and corn starch, and a very pronounced and rich vanilla taste to the finished cream is given by a natural flavoring - powder from bourbon vanilla pods.

You can prepare such a cream in just 1-2 minutes: you just need to mix the contents of the pack with milk and beat thoroughly until a fluffy homogeneous mass is obtained.

Main characteristics:

• name / manufacturer - "Magic tree";
• product type - whipped cream cream;
• the main components in the composition are granulated sugar, glucose syrup, corn starch, vegetable fats, milk powder;

If you want to make whipped cream cream and plan to use the Magic Tree semi-finished product, keep in mind that you will need several packs for the whole cake (one pack is enough to completely saturate one cake of a standard diameter).

Vanilla cream "Parfait"

Vanilla cream is versatile and is suitable not only for creamy, but also for chocolate cakes and muffins. One packet of the Parfait mixture is enough to prepare the cream needed to interlayer and decorate a cake weighing about 600-800 g. It tastes a bit like custard, but has a denser consistency, therefore it is suitable for any type of biscuit confectionery and keeps its shape well without spreading or settling on the surface of the product.

Main characteristics:

• name / manufacturer - "Parfe";
• product type - vanilla cream;
• the main components in the composition are granulated sugar, coconut vegetable oil, powdered milk, dry glucose syrup, vanillin;

Vanilla cream "Parfait" is a good and relatively inexpensive option for decoration and interlayer, which is suitable not only for creamy, but also for chocolate cake, as well as muffins and pastries.

Chocolate frosting “S. Pudov "

Frosting is a fairly new product in the art of confectionery, which is currently produced only by S. Pudov ". It is a very thick, dense and fluffy cream based on butter or cream that is suitable for decoration and for interlayers of cakes and pastries. The company also produces frosting with vanilla flavor, but for a chocolate cake we recommend chocolate cream, since this combination is the most successful and advantageous. The main difference between frosting and classic cream is not only its consistency, but also the fact that grains of sugar, powdered sugar and starch do not completely dissolve in it, but create a kind of crunching effect, which makes frosting the most popular and demanded product among Western confectioners and chocolatiers.

Main characteristics:

• name / manufacturer - "S. Pudov ";
• product type - chocolate frosting (cream base);
• the main components in the composition are cocoa powder, powdered sugar, corn starch, vanillin and food colors;

Chocolate frosting from S. Pudov "is a really delicious and easy-to-prepare cream that can be used to coat, interlayer or decorate chocolate baked goods. It has a unique, unusual taste, is inexpensive and is quite suitable for cases when there is not enough time to prepare a complex cream on your own. Despite this, it should not be abused, since the product contains an emulsifier, which is typical for any product of this type.

Custard Custard Pudov "

Another ready-made basis for the preparation of delicious cream from the company "S. Pudov "is a custard that comes in various flavors. Since we are interested in chocolate cake, consider this product using the Parisian and Mocha custard as examples, as they are most suitable for chocolate baked goods.

Each of these mixtures is based on granulated sugar, corn starch and natural cocoa. Maltodextrin is used as a thickener, and the desired taste is achieved through the use of natural flavors. Parisian cream is produced according to the classic recipe of French confectioners and has a delicate consistency, a very rich lemon aroma, which is set off by notes of toasted crushed almonds.

Cream "Mocha" has a pronounced aroma and taste of coffee, which is very well emphasized by the shades of vanilla and natural cocoa.

Main characteristics:

• name / manufacturer - "S. Pudov ";
• product type - custard "Mocha" and "Parisian";
• the main components in the composition are cocoa powder, granulated sugar, corn starch, natural coffee, vanillin, roasted crushed almonds;

Custard is the perfect solution for chocolate cake or buns. It cooks quickly, does not require a large number of ingredients (just add room temperature milk and 1 egg yolk, if desired - a little butter) and goes well with a very large number of popular cakes, including Napoleon, Smetannik, Medovik, Sacher, Coffee, as well as various puffs and eclairs.

Tiramisu cream "Dr. Oetker"

This cream today is rightfully becoming the leader of our rating. Tiramisu-flavored cream has a light and very delicate texture, excellent taste and is great when you need to quickly soak or decorate a chocolate cake for the arrival of guests. The taste of the cream is very rich, reminiscent of the taste of the famous Italian dessert, which is served in all coffee houses and pastry shops in sunny Italy. It pairs perfectly with chocolate, making it one of the best choices for a chocolate cake or muffin when you don't have time to make your own.

Main characteristics:

• name / manufacturer - "Dr. Oetker";
• product type - tiramisu cream;
• the main components in the composition are powdered sugar, gelatin, milk protein, palm and coconut oil, glucose syrup, flavorings;

Tiramisu cream "Dr. Oetker" today is becoming the leader of our rating, although it contains a fairly large amount of chemical components in the composition. But, given that such mixtures have approximately the same composition, we will close our eyes to this, since the cream really turns out to be very tasty and tender.

5 best chocolate cake cream recipes

Of course, buying a ready-made cream in a store is easier, faster and much cheaper, but there is nothing better than preparing a cake impregnation yourself. Homemade baking cream is more delicious, it is made from natural ingredients, and you can always be sure of its quality, especially if you are preparing a treat for the most discerning guests - children. In this section, we have collected for you 5 of the best recipes for chocolate cake cream (three easy and two more complex options), which will always go well with any chocolate desserts.

Classic curd cream

This cream is truly versatile and is suitable not only for chocolate cake, but also for other types of pastry made from biscuit, yeast and even shortcrust pastry. Curd for such a cream must be completely natural, the use of curd products with milk fat substitutes is not allowed. If you want to get a very delicate curd cream, instead of granulated sugar, it is better to use powdered sugar (the same effect can be achieved if you replace refined sugar with freshly boiled sugar syrup, pre-cooled to 15-18 °).

What you need:

• natural moist cottage cheese with a fat content of 9-18% - 200 g;
• cow's milk butter 82.5% - 130 g;
• icing sugar - 120 g (can be replaced with the same amount of chilled sugar syrup).

How to cook:

1. Take the oil out of the refrigerator and keep it at room temperature for at least 15-20 minutes. This is necessary for the cream to have a more delicate consistency.
2. Beat the slightly melted butter with a blender at a slow speed until it turns white and turns into a fluffy mass.
3. Continuing to beat the butter with a blender or a whisk, add powdered sugar and add cottage cheese after a couple of minutes. The cream is ready when the mass is completely homogeneous.

If you want to add vanilla extract, cinnamon or other spices to the cream, this must be done at the whipping stage so that the taste is balanced and even. To make the filling resemble cream cheese, you can add a little cream or sour cream to the cream along with the cottage cheese. Before cooking, all dairy products (except for butter) should be kept in the refrigerator - this will make the cream really soft and tender.

Butter cream with condensed milk

This is another universal cream for chocolate cake that even a child can make. It consists of only two components - butter and boiled condensed milk. It is important to buy only high-quality dairy products, otherwise the cream may turn out to be heterogeneous, with crystalline grains and during the cooling process, it will release a liquid (a consequence of the use of vegetable substitutes for milk fat in cheap surrogate products).

What you need:

• cow's milk butter 82.5% - 200-250 g;
• condensed whole milk 8% - 350-400 g (one can).

How to cook:

1. Put a jar of natural condensed milk (the composition should contain only whole cow's milk and sugar) in a deep container, fill it with water at room temperature, put it on the stove. When the water boils, reduce heat and cook for at least 2 hours. If you are using commercial condensed milk, you can skip this point.
2. Using a hand blender or whisk, beat the butter until smooth and white.
3. Continuing to work with a whisk, put the condensed milk into the butter mass (cool beforehand) and beat at high speed.

This cream is suitable for absolutely any cake. It turns out to be moderately sweet, satisfying and has a caramel taste familiar to everyone from childhood, which is loved by both children and adults, so your cake will definitely become a gastronomic decoration of the holiday.

Classic buttercream with vanilla or cinnamon

Butter cream is a versatile and always a winning solution for chocolate baked goods, as the combination of white and black (cream and chocolate) in culinary and confectionery art is a “golden classic”. It takes no more than 5-10 minutes to prepare this cream, and the components that are required in the process can always be found in the refrigerator of any thrifty housewife. This cream is especially loved by children, because it has a very soft and delicate texture and rich creamy taste, which can be successfully emphasized with notes of vanilla or cinnamon.

What you need:

• butter from cow's milk 82.5% - 220 g;
• whole milk - 100 ml;
• icing sugar - 176 g (for 5 parts of butter we take 4 parts of powdered sugar);
• vanilla extract or ground cinnamon - on the tip of a teaspoon.

How to cook:

1. Bring the milk to a boil, boil for 1-2 minutes, remove the froth and cool to room temperature.
2. At medium speed, beat the previously melted and mashed butter with a fork, pour in the milk in a slow stream and add the powdered sugar. Reduce the whisking speed and continue whisking the mixture for 3-4 minutes. The finished cream should have a pleasant pearlescent shade and dense texture.
3. Add vanilla or cinnamon if desired and beat for another 1 minute.

Some add coconut flakes to the finished cream, but it is better to do this at the whipping stage, so that the taste of the coconut is richer and fully revealed (dry chips take time to soak, and the whipping procedure significantly speeds up this stage).

Coffee cream with rum

This is a very sophisticated cream that reveals itself in many ways in combination with chocolate, so the decision to make a coffee-impregnated chocolate cake with an interlayer is one of the most successful in cooking. Of course, you will need a little more time to prepare it, since the cream has a complex composition of many components, but the result is worth the effort and time spent, since with a high degree of probability guests will ask you not only for an additive, but also for a recipe for this fragrant cream.

What you need:

• coffee (you can take any instant coffee) - 1 teaspoon;
• powdered milk - 30 g;
• whole cow's milk - 180 ml;
• butter (natural) - 50 g;
• granulated sugar - ½ cup;
• egg - 1 pc;
• rum (can be replaced with liqueur or cognac) - 5-10 ml;
• dark chocolate - about 50-60 g;
• starch (it is better to use rice or corn) - 20 g;
• vanilla essence - 5 ml.

How to cook:

1. Mix bulk products (except coffee) in a deep bowl, add the egg and mix thoroughly again until a homogeneous consistency is obtained.
2. Put the milk on the stove and after boiling add butter to it, mix thoroughly for 1-2 minutes so that the butter melts completely. Add coffee.
3. Pour about ½ of the resulting milk / coffee mixture into a bowl with the egg mixture and stir (no whipping). After the mass becomes homogeneous, it must be added to the rest of the milk-coffee mixture and mixed again.
4. Put the resulting mass on low heat and cook, stirring constantly, for several minutes (until it thickens).
5. Grate the chocolate and add to the hot cream. Stir well so that the melted chocolate is evenly distributed throughout the cream and gives it a rich chocolate shade.
6. Cool the finished cream and immediately add the alcohol base and vanilla essence.

Keep in mind that the cream has a rich coffee taste and aroma, and the cake is well saturated with the cream filling, vanilla essence and rum (cognac) should be added only to the cream at room temperature. If you do this while it is hot, both the alcohol and the essence will simply evaporate.

Mint mousse with chocolate and caramel

Mint mousse with chocolate and caramel is a real bomb among all possible creams suitable for chocolate baking. It has a very complex multifaceted taste, which gradually reveals itself in the process of using the cake in several shades, very successfully combined with each other and emphasizing each "neighboring" component. The combination of mint and chocolate has always been a classic in the confectionery business, but we will try to complicate it with caramel notes, which very favorably complement the main range of chocolate-mint flavor.

What you need:

• natural butter 82.5 - 35 g;
• dark chocolate (can be replaced with natural cocoa powder) - 70-80 g;
• sugar - 120 g;
• whole cow milk - 300 ml;
• fat milk cream - 180-200 ml;
• premium flour - 30-40 g;
• eggs - 4-5 pcs;
• gelatin - 1 sachet;
• vanilla extract or vanillin - a pinch;
• boiled water at room temperature - 70 ml;
• mint liqueur - 30 ml.

How to cook:

1. Pour sugar into a saucepan, put on low heat and heat it, stirring constantly, until a homogeneous, viscous mass of amber-caramel color is obtained (like on candy).
2. Pour 100 ml of milk and butter, previously mashed with a fork, into the hot sugar mass. Stir and immediately remove from heat so that the mixture does not become too thick.
3. In another bowl, combine the rest of the milk (you should have about 200 ml left) and the egg yolks. We do not need protein, it can be used for some other purpose, for example, to make a nourishing mask for the face or hair.
4. Add the egg mixture to a saucepan with caramel and put in a water bath to thicken the mass a little. At this time, grate the chocolate on a grater and add it to the rest of the products, stirring thoroughly so that it completely dissolves and does not leave lumps.
5. Slowly pour gelatin pre-soaked in cold water into the mass (soak according to the instructions on the package). Cool the cream, stirring constantly with a whisk.
6. Pour mint liqueur into cream at room temperature and mix thoroughly. Whisk the cream in a separate container and add it to the cream in the following order: first, one third, stir, then the rest.

Mint mousse with chocolate and caramel is a simple option, how you can diversify the base ingredients for the confectionery cream and complicate the taste range of the finished product. It is perfect for a chocolate cake and is enjoyed by even the most fastidious guests, so this cake will definitely become a real decoration of any holiday.

Cake, especially chocolate cake, is a delicacy loved by many, and one of the most popular cakes for any holidays and celebrations. The cream for such a cake may not necessarily be chocolate, since a large number of products are combined with chocolate that favorably emphasize its taste. Which cream to choose - purchased or homemade - is up to you. Both options have their advantages and disadvantages, so focus on your financial capabilities, availability of free time and individual preferences of your family members. Bon Appetit!