How to make chocolate sauce: topping recipes

Most people are mistaken when they call ordinary melted chocolate sauce chocolate. If you think logically, the chocolate will harden over time anyway, which means that some other ingredients need to be added. Plus, it can even be made from cocoa powder. This dressing goes well not only with desserts, but also with ice cream, pancakes and even meat, and therefore is very popular among chefs. What can I say, if ordinary cookies and boring fruits under chocolate aromatic dressing become much more interesting and tastier.

There are many recipes for making classic chocolate sauce. Based on the taste preferences of the housewife, as well as the dish to which such a topping will be applied, there are at least 15 ways to cook the sauce. You need to look at the recipes for each of them in more detail.

Classic chocolate sauce from a chocolate bar

As a base, use a chocolate bar purchased in a store. Of course, you can use milk chocolate, but because of this, the meaning of the dish may be lost. To melt the product, a water bath is most often used to prevent it from burning. Sometimes a microwave oven is used for these purposes. But mainly sugar syrup is used.

There are three main ways to cook classic topping. The first option is not too liquid. To make chocolate sauce from a chocolate bar, you will need:

• 170g dark chocolate;
• 6 tablespoons cream;
• 30g butter;
• 115 ml water;
• 3 tablespoons sugar;
• ½ teaspoon vanillin.

You need to pour water and put it on fire. Add sugar here and dissolve it, stirring with a spoon. This is how sugar syrup is prepared. Meanwhile, the chocolate bar needs to be divided into small pieces and the butter cut. As soon as the syrup begins to boil, immerse the chocolate and butter in it, stir thoroughly until a thick mass forms. Remove the pan from the hot stove, add cream and vanilla. The aromatic topping is ready.

Classic recipe

Ingredients

• 175 g dark chocolate;
• 5 tbsp. l. heavy cream;
• 40 g butter;
• 4 tbsp. l. granulated sugar;
• 125 ml filtered water;
• 0.5 tsp. vanillin.

Description of preparation

1. Recipe for classic chocolate topping at home:
2. Pour sugar into heated water and stir until the grains dissolve.
3. Add chocolate, previously broken into small pieces, to the resulting syrup.
4. Place pieces of butter into the main mass and stir until a thick mixture without lumps is obtained.
5. Remove the container from the heat, add vanilla and cream, stir well.

The result is a thick and aromatic chocolate topping that can be used to decorate any baked goods.

For soaking cakes

You need to take the ingredients in the following proportions:

• 175 g dark chocolate;
• 175 ml water;
• 125 g powdered sugar;
• 65 g butter;
• 1 tsp. vanilla.

Cooking steps:

1. Heat water with powder, stir until thickened.
2. Throw pieces of butter and chocolate into the sweet syrup, stir until all lumps are eliminated.
3. Add vanillin, cool the resulting chocolate sauce a little and use it as an impregnation for cake layers or as a decoration for a cake.

Chocolate sauce for hearty desserts

When you need to pour chocolate sauce over denser desserts or make a layer for them, the preparation remains the same, but the volume of ingredients changes:

• 170g dark chocolate;
• 170 ml water;
• 115g powdered sugar;
• 55g butter;
• 1 teaspoon vanilla.

If you prefer to use a thicker topping, the recipe will change slightly. This sauce becomes easier and faster to prepare. It is often used for fillings in desserts.

All you need:

• 170g dark chocolate;
• 100g butter.

This dressing is best prepared in a sauna. Pour a finely broken chocolate bar into a saucepan and, as soon as the mixture begins to boil, add butter. Mix thoroughly and the filling is ready.

Chocolate sauce made from chocolate and full fat milk

A more delicate, but no less thick topping will be obtained if you use milk. This chocolate sauce is made from chocolate bars with a high cocoa content and full-fat milk. Here's what you'll need:

• 1 teaspoon starch;
• 200g chocolate;
• 4 tablespoons sugar;
• 600ml milk;
• 4 tablespoons of water.

Break the chocolate into pieces and pour it into the pan. To prevent it from burning, pour out the water and mix thoroughly over low heat until the mixture becomes a homogeneous thick mass. Separately, in a bowl, mix the starch with 20 ml of milk, and also grind the sugar in a mortar. Slowly pour the milk into the melted chocolate, add the starch mixture and sugar, vigorously mixing all the ingredients with a spoon. Cook for another 2 minutes and then remove the pan from the heat to allow the sauce to cool slightly. To avoid the formation of lumps in the prepared mixture, you need to pour it through a sieve.

This dressing goes well with baked apples, pears and oven-baked desserts.

What is added to coffee - syrup or topping?

In order to answer the frequently asked question “ what is added to coffee - syrup or topping? “First you need to understand the difference between syrup and topping .

What is the difference between topping and syrup?

Any flavoring additive to a product can be considered a topping, because, as it is written on Wikipedia, “topping is an ingredient in a dish that gives it a tasteful and aesthetic completeness.” But in Russia (and not only) syrup is not considered a topping. So what's the difference? Syrups are concentrated sugar solutions, flavored or not, intended for the preparation of drinks such as lemonades, smoothies, milkshakes, fruit drinks, coffee and tea. Syrups play an important role in the preparation of drinks. Thanks to them, you can easily add any flavor and color to a cocktail or lemonade, diversify your coffee menu, or surprise your guest with an unusual tea with a fruity aroma or spices. Syrup allows you to reduce the time for preparing the drink and makes it possible to obtain a consistent taste at any time of the year. Toppings (another name is dessert sauces ) contain less sugar than syrups and have a different (thicker, compared to syrup) structure and even contain pieces of berries and fruits in their composition. Toppings add a special flavor to cake, ice cream or even coffee. Due to its consistency of a thick sauce, the topping does not completely saturate the dessert, but is located on top. It does not spread and holds its shape perfectly; many confectioners, using such sauces, compete with each other to create unique patterns and designs, and latte art masters create real colorful masterpieces on milk foam. The topping is a great addition to ice cream, cakes, coffee, milkshakes and many other drinks and desserts. Thanks to toppings, an ordinary ice cream can be turned into a dozen different types of ice cream. So, let’s summarize the difference between topping and syrup : syrup is a concentrated product, not intended for consumption in its pure form. Its main application is the preparation of drinks, while topping (dessert sauce) is a ready-to-eat product intended to decorate and complement ready-made dishes and desserts.

Can you add caramel topping to coffee?

Many people wonder if it is possible to use toppings in coffee? We answer - yes, it is possible. Caramel topping will dissolve in coffee and add additional aroma and taste of coffee, or, for example, Halva topping will give your cappuccino or latte the characteristic taste and aroma of this dessert. But you need to remember that toppings are much less soluble in liquids, especially cold ones, and have a less intense taste and aroma compared to syrups. We recommend using toppings as an additive on top rather than as an ingredient in a drink.

Recipe for chocolate cocoa sauce for decorating cakes

Topping made from cocoa beans is a classic French recipe. How to properly prepare chocolate sauce, which has become a favorite topping for cakes, soufflés, puddings and croissants in France. Ingredients you will need:

• 2 spoons of cocoa;
• 70 g sugar;
• 4 spoons of milk;
• 30 g butter.

The amount of sugar and powder can be adjusted during cooking. For cooking, it is best to use a pan with a thick bottom. In a separate bowl, mix the powder and sugar so that there are no lumps in the future. Pour milk into a saucepan and add this mixture there. Cook for 2 minutes until smooth. Remove the pan from the stove, add the oil and stir it thoroughly with a spoon. Chocolate sauce made from cocoa powder is ready.

If you don’t have milk at home, you can safely use water and add a pinch of vanillin for piquancy.

This chocolate sauce is perfect for decorating a cake; it is also called icing. Plus, it goes great with cupcakes. Therefore, the recipe for making chocolate cocoa sauce will come in handy like nothing else. It is prepared in literally 10 minutes, and is used in a large list of desserts both as a filling and as a dressing.

From cocoa

Components:

• 2 tbsp. l. cocoa powder;
• 75 g granulated sugar;
• 30 g butter;
• 5 tbsp. l. milk.

Recipe:

1. In a separate bowl, mix the bulk parts - this will help avoid the appearance of lumps during cooking.
2. In a saucepan, mix the milk and the bulk part, cook until all grains are eliminated.
3. Turn off the heat, add butter, stir.

This chocolate topping is suitable for filling cakes and croissants, and will also be a wonderful decoration for a soufflé or freshly baked cupcake.

How to make caramel chocolate sauce from cocoa and honey

To prepare such a sweet sauce, you will need products that are sure to be found in every housewife’s home. The cooking time for the mixture will not be more than 15 minutes, and the range of uses for the sauce is extremely wide - it includes pancakes, baked fruits, and waffles. So, you need to prepare the following amount of ingredients:

• 2 tablespoons cocoa powder;
• 100g granulated sugar;
• 300ml cream;
• 2 tablespoons of any honey

As you might guess, for caramel-chocolate sauce you first need to prepare caramel. Place the frying pan on the burner and heat it up. Pour sugar into it and let it melt. There is no need to stir the caramel, just shake the pan a couple of times. At this time, in a separate pan, mix the cream with cocoa and also add honey. To mix the cocoa lumps, take a sieve and pour the resulting mixture into the frying pan through it. Stir the creamy dressing with a spoon until the caramel is completely dissolved in it. Let the sauce cool until it thickens a little.

Chocolate sauce with vanilla sugar

Sometimes chocolate lovers may get tired of their usual chocolate sauce, which they use in any sweet desserts. They start looking for many options to make the topping more interesting. But many people forget that ordinary vanilla sugar can add piquancy and originality to chocolate sauce. Sometimes you can also use a mixture of cardamom and cinnamon. These seasonings go well with baked fruit and pudding. To make chocolate vanilla sauce you will need:

• 35g cocoa;
• 125 ml water;
• 150g granulated sugar;
• ½ teaspoon vanillin.

Dissolve the cocoa and stir the mixture constantly to avoid the formation of lumps. As soon as you get a homogeneous mass, add granulated sugar and vanillin extract (or just vanilla sugar) to the pan. If desired, this sauce can be seasoned with cinnamon and cardamom for more flavor. Bring the sauce to a boil and cook for no more than 5 minutes. Once the sauce has cooled, it is ready to eat.

Chocolate milk

Components:

• 200 g chocolate;
• 5 tbsp. l. Sahara;
• 550 ml fat milk;
• 5 tbsp. l. water;
• 1 tsp. starch.

Recipe for chocolate topping with milk:

1. Chop the chocolate bar, put it in a saucepan, add water and melt over low heat.
2. In another container, combine starch and 50 ml of milk.
3. Pour milk into the chocolate mixture in small portions, then the starch part and sugar, stir and cook for several minutes.

It is recommended to strain the cooled chocolate topping through a sieve - this will prevent lumps from appearing. It perfectly complements the taste of baked fruits and pastries.

Creamy chocolate sauce from Pierre Hermé

It offers the famous sweet topping of a popular French pastry chef named Pierre Hermé. He makes an amazing creamy chocolate sauce that goes exclusively with chocolate pancakes. You will need the following products:

• 130 g chocolate;
• 1 glass of water;
• 125 ml cream;
• 70g sugar.

It is better to take chocolate with a cocoa content of at least 70%. Chop it with a knife and put it in a saucepan with a thick bottom. Add sugar there and mix thoroughly with a spoon. Turn on low heat, pour water and cream into the pan. Bring the mixture to a boil and gradually add sugar, stirring constantly. Cook the sauce for at least 15 minutes until it reaches a thick consistency. The perfect balance of delicate cream and dark chocolate. This sauce is served hot, so if you need to use it after a few hours or the next day, you will need to heat it in a water bath.

Orange-chocolate chili sauce

Chocolate sauce using orange goes well with morning toast and pancakes. Its preparation is very simple, and most importantly time-saving. The pleasure of the dish is guaranteed. For it you will need:

• 50g dark chocolate;
• 1 orange;
• a pinch of cinnamon;
• a pinch of dried chili.

To prepare orange-chocolate sauce, you need to get orange juice; it is best to use a juicer for this. Peel the fruit and finely chop the zest. Pour the juice into a saucepan and place it on low heat. Add finely chopped chocolate and bring the mixture until the chocolate is completely dissolved. Pour the zest, cinnamon and pepper into it and mix thoroughly. Cook the sauce for no more than 5 minutes and remove from heat until completely cool.

Chocolate sauce from condensed milk in a water bath

To prepare a delicious homemade chocolate sauce, you will need a can of condensed milk and dark chocolate with a cocoa content of at least 70%.

Ingredients:

• ½ chocolate bar;
• ½ can of condensed milk;
• 20g butter;
• 80 ml milk;
• 1.5 tablespoons cocoa powder.

Chocolate sauce from regular condensed milk is prepared in a water bath. Break the chocolate into pieces and melt it along with the butter, thoroughly mixing the ingredients. Add cocoa at this stage to make it easier to mix. Only then pour out the milk and condensed milk. Bring the consistency to a thick, homogeneous mass and constantly stir with a spoon. Remove the sauce from the stove and serve hot with pancakes, waffles and other homemade desserts. This topping does not harden after cooling, which makes it possible to use it cold. In addition, many housewives draw or write with this sauce, as it spreads.

Cherry chocolate sauce with cognac

This sauce goes well with pancakes, waffles, ice cream and cottage cheese, and is also an excellent filling for pancakes and muffins. To prepare the chocolate-cherry flavored sauce you will need a little time and the following ingredients:

• 650g cherries;
• 200g sugar;
• 1 lemon;
• 100g dark chocolate;
• 100ml cognac;
• ¼ glass of water.

It is best to use fresh cherries in this sauce, but you can also buy frozen cherries. Take out the seeds and place the pulp in a saucepan, sprinkle with sugar. Squeeze the juice from the lemon and break the chocolate bar into pieces. Turn on the stove and place the pan with cherries on low heat. Pour in water and a tablespoon of lemon juice. When the mixture boils, add cognac and cook for 25 minutes. Pour the chocolate into the cherry syrup and mix thoroughly with a spoon. A stunning chocolate sauce with a slight sourness is ready.

With cherry and cognac

Components:

• 500 g pitted cherries;
• 200 g granulated sugar;
• 1 lemon;
• 100 g dark chocolate;
• 100 ml cognac;
• 50 ml water.

Recipe:

1. Place the cherries in a saucepan, sprinkle with sugar, add water and 1 tbsp. l. lemon juice, cook over low heat.
2. Pour cognac into the boiling mixture and cook for 20 minutes.
3. Throw in the broken chocolate and stir until all the pieces have melted.

The topping is suitable not only for filling baked goods, but will also be an excellent addition to cottage cheese or ice cream.

Chocolate sauce with nuts and cranberries

To prepare this sauce, you need to buy a pack of assorted nuts, which are sold unroasted. It is also better to use brown cane sugar for the dish. Dried cranberries will add originality and slight sourness to the chocolate sauce with various nuts. So, we will need:

• dark chocolate bar;
• 100g nuts;
• 150 g sugar;
• 150g butter;
• 150 ml cream;
• 2 tbsp. l. cranberries

Place the nuts in the oven for 15 minutes and cook at 140 degrees, stirring occasionally. Take out the nuts and rub them in a towel to get rid of the husks. Finely chop the nuts on a board. Place butter, sugar, nuts and 2 tablespoons of cranberries into a saucepan. Bring the mixture to a boil and cook for no more than 3 minutes. In a separate bowl, heat the cream over low heat and pour in the chocolate pieces. Once the chocolate has melted, pour it into the pan with the nuts and mix thoroughly. The nut-chocolate topping is served warm and goes well with waffles, cakes and pies.

Chocolate-caramel

Components:

• 2 tbsp. l. cocoa powder;
• 100 g granulated sugar;
• 300 ml heavy cream;
• 2 tbsp. l. liquid honey.

Cooking steps:

1. Pour sugar into a preheated frying pan and let it melt a little.
2. In a bowl, combine cocoa powder with honey and cream.
3. The resulting composition is poured through a sieve into the sugar and stirred until all the grains are dissolved.

The topping should be cooled slightly before use - it can be used to coat baked fruits, waffles or pancakes.

Chocolate Banana Cinnamon Sauce

A stunning chocolate sauce with tropical notes will please any gourmet. To make the Chocolate Banana Tropical Sauce you will need:

• 1 banana;
• 50 ml sunflower oil;
• 40 g cocoa;
• 50g sugar;
• 1 teaspoon cinnamon;
• glass of water.

While water is boiling in a saucepan, you need to combine butter, cocoa, sugar and cinnamon in a pot. Mix the ingredients and pour boiling water into the pot. Stir the mixture thoroughly to avoid the appearance of lumps. Once the chocolate sauce boils, you need to cool it to room temperature. At this time, grate the peeled banana. Combine the pulp with the sauce and mix everything with a blender or beat with a mixer.

With cinnamon and vanilla

Ingredients:

• 40 g cocoa powder;
• 130 ml water;
• 150 g sugar;
• vanillin;
• a pinch of cinnamon.

Cooking steps:

1. Add cocoa into heated water in small portions and stir until all lumps dissolve.
2. Add sugar and vanillin, boil for 3-5 minutes, stirring constantly.
3. Add cinnamon to the prepared chocolate sauce.

This topping will add an unforgettable aroma and original aftertaste to freshly baked buns or pudding.

Spicy Chocolate Mole Poblano Sauce

This sauce is the national Mexican dressing and is even called “Mole Poblano”. Its taste is incomparable, so it’s worth making spicy chocolate Mexican sauce at least once in your life. Here's what you'll need:

• 20g almonds;
• 15g peanuts;
• 20g raisins;
• cinnamon;
• 4 grains of black pepper;
• 30ml olive oil;
• 1 teaspoon cumin;
• 1 teaspoon fennel seeds;
• 2 tablespoons sesame seeds;
• ancho pepper;
• Chipotle pepper;
• Passila pepper;
• 4 cloves of garlic;
• onion;
• 5 tomatoes;
• 80g chocolate;
• 300g broth;
• 3 teaspoons salt.

Preheat the oven to 200 degrees and place raisins and nuts in it for half an hour. While they are baking, remove the seeds from the peppers and remove the skin from the tomatoes using hot water. Grind all the spices in a mortar. Heat a frying pan, pour olive oil into it and pour in the baked vegetables with tomatoes and onions. Fry for 10 minutes, and then pour out the broth. Salt, pepper and simmer everything for about 30 minutes. Then pour everything from the frying pan into a blender and grind until smooth. Pour the resulting mixture into a saucepan and cook, stirring constantly, until the sauce hardens. Add the chocolate chunks, wait for it to melt, and you've got an incredible dressing for Mexican meat dishes.

How to make chocolate sauce from cocoa for meat

Sometimes you want to surprise guests not only with beautiful table settings and unusual dishes, but also to amaze them with unique dressings for desserts, meat or poultry. It seems like sweet chocolate can't go well with meat, but there is a way to make chocolate sauce from cocoa powder that makes the perfect dressing for steak.

Ingredients:

• 30g cocoa;
• 10g granulated sugar;
• ½ onion;
• 1 tablespoon rosemary leaves;
• 20ml wine vinegar;
• 125 ml dry white wine.

Finely chop the onion and chop the rosemary, meanwhile heat the frying pan and fry the onion for no more than 1 minute. Add wine, sugar and vinegar here, let the mixture boil for 3 minutes, stirring it constantly. Pour in rosemary and cocoa and mix everything again. Sometimes semi-sweet or dessert wine is used instead of dry wine, then there is no need to add sugar. The sweet and sour sauce with the spicy taste of rosemary is ready.

For meat dishes

Components:

• 35 g cocoa powder;
• 15 g sugar;
• half an onion;
• 1 tbsp. l. rosemary leaves;
• 20 ml wine vinegar;
• 115 ml dry white wine.

Recipe:

1. Chop the onion and rosemary leaves.
2. Lightly fry the onion, pour in wine and vinegar, add sugar and boil for a few minutes.
3. Add cocoa powder and rosemary leaves to the main mass, stir and let sit for a few minutes.

This chocolate topping goes well with grilled meats. Dry wine can be replaced with a semi-sweet or dessert drink - in this case, sugar must be excluded from the recipe.

How to make chocolate sauce for pancakes: the perfect recipe

There are a lot of recipes for making chocolate topping and, it would seem, each one is ideal for homemade fluffy pancakes. But I would like that a minimum of time was spent on preparing such a dressing, and that it was not too thick, giving the dish flavorful colors and a refined aroma. How to make this chocolate sauce for pancakes. We offer one of the simplest, but no less delicious options with a rich chocolate taste. Here's what you'll need:

• a glass of milk;
• 2 tablespoons cocoa;
• 1 tablespoon sugar;
• 3 teaspoons cornstarch;
• 2 pieces of chocolate.

Heat the milk and melt cocoa, sugar and starch in it. Mix the ingredients thoroughly to avoid lumps. As soon as the mixture begins to boil, add the chocolate and wait until it melts. The perfect recipe for making chocolate sauce for pancakes is ready! If desired, you can add cinnamon or coconut flakes here. Some people prepare chocolate sauce for pancakes only from cocoa powder, without adding chocolate. But it is better to add a little butter or heavy cream.

Compound

• water;
• sugar;
• milk fat;
• glucose syrup;
• low-fat cocoa powder;
• natural thickener carrageenan.

The composition is based only on natural products, since most often the consumers of chocolate topping are children. Unfortunately, some manufacturers add a large amount of flavors and dyes to the product, which have a detrimental effect on human health.

Advice! It is recommended to prepare toppings yourself to avoid purchasing a product with an abundance of food additives in its composition.

Chocolate sauce for ice cream

The recipe for this chocolate sauce is provided with a photo. To make the taste of ice cream more tender and juicy, many people with a sweet tooth add chocolate, and real dessert connoisseurs prepare amazing chocolate topping. You will need the following ingredients:

• 100g chocolate;
• 1 tablespoon raspberry syrup;
• 2 tablespoons granulated sugar;
• ¼ cup cream;
• ½ glass of water.

Break the chocolate into pieces and place it in a saucepan. Add water, syrup, cream and sugar here and mix thoroughly. Place the pan over low heat and cook the mixture until it boils. Allow the dressing to thicken without removing the pan from the heat for 15 minutes. Chocolate sauce for creamy ice cream is ready! This topping has the perfect consistency, amazing fruity aroma and bright taste.

chocolate topping recipe

By itself, modern whipped cream forms a rather unstable cream. This is due to the fact that the size of the fat particles in modern dairy products is extremely small (thanks to microfiltration and homogenization of milk and cream), and the dairy products themselves are subjected to pasteurization and ultra-pasteurization (heating to high temperatures), which is why they then whip poorly and foam much worse. Butter or sour cream from modern dairy products not only becomes limp and settles slightly over time, it also leaks: liquid oozes out of it during storage (about 2 tablespoons of moisture from 1 cup of cream or sour cream). For this reason, the buttercream is either stored on a sieve lined with gauze or paper towel in the refrigerator and applied to the products just before serving, or the buttercream is stabilized directly during whipping.

Even “whipping cream”, which is sold in our stores with the addition of stabilizers in the form of natural plant resins and cellulose, needs additional stabilization during whipping if eclairs, puff pastries, cakes or tartlets filled with whipped cream are going to be stored for some time after registration

Butter cream is stabilized in several ways.

Gelatin.

For a liter of cream or sour cream, take 10g of gelatin, dissolved in 100g of water. Pour water into a cup, pour a thin layer of gelatin onto the water and allow it to swell. Then heat, stirring, until the gelatin is completely dissolved (do not boil!), in the microwave. Allow the gelatin solution to cool to 40C and pour into whipped cream. A gelatin solution that is too hot will overheat the cream, and a gelatin solution that is too cold will curdle upon contact with cold cream into lumps of gelatin in the cream even before the solution is mixed with the cream until smooth.

Topping.

Mix pure whipping cream in equal amounts by weight into the whipped topping, add powdered sugar and vanilla to taste. The result will be a very stable and tasty cream, close in taste and aroma to pure cream, but much more stable and will not leak liquid inside or on the products.

Special stabilizers.

Stores sell special stabilizers for whipped cream in bags. They work on different principles. Some, for example, the German stabilizer from Dr. Otker contains modified starch (about the same as dry jelly). Modified starch granules are able to swell (restore into thick jelly) even when mixed with cold liquid, so butter cream with stabilizer Dr. Otkera will be about the same quality as gelatinized buttercream, but without the gelatinousness of gelatinous cream, and it will last for many hours.

Other stabilizers contain powdered pectin and cellulose (two types of soluble plant fiber) or cream-thickening plant resins, most often carageenan resin.

Starch.

A small amount of fine starch (potato or corn) works amazingly well to stabilize whipped cream and keep it from leaking liquid for 24 hours. For a glass of thick cream, take 2 tbsp. powdered sugar, 1 tsp. starch and 1/2 tsp. vanilla extract. Mix 1/4 cup of cream with powdered sugar and starch in a saucepan and, stirring, bring to a boil. Boil for a few seconds, immediately place in a separate bowl and let cool to room temperature. Then pour in vanilla and stir. Whip 3/4 cup of cream, add “creamy jelly” and beat everything together until it reaches a “hard peak”.

Starch and gelatin.

Modern confectionery powdered sugar contains from 3% to 5% starch. Using confectionery powdered sugar and gelatin, the cream is stabilized as follows: take 1/4 of the cream from the amount specified in the recipe, add gelatin and powdered sugar according to the recipe, heat until the powdered sugar and gelatin are completely dissolved, but do not boil (not higher than 60-70C). This will be enough to brew the starch and completely dissolve the gelatin. Let cool to room temperature and pour into whipping cream (3/4) when it reaches soft peak stage. Beat to stiff peak stage.

White chocolate

When buttercream is stabilized with melted chocolate, it is no longer called buttercream and is called whipped ganache. A white whipped ganache made from cream stabilized with a little white chocolate is so close in quality to pure buttercream that I'm including the recipe here.

For 1 cup of cream, take 85g of white chocolate.

Chop the chocolate and almost melt with 1/4 cup of cream (i.e. heat to about 35C). Remove from heat and stir until chocolate is completely melted into the warm mixture. Allow the mixture to cool to room temperature. In a cold mixer bowl, beat cold pure cream to a soft peak, slowly pour in the chocolate-cream mixture and beat to a “hard peak”. The same cream can be prepared with whipped fat sour cream or whipped crème fraiche. It turns out delicious.

Cream cheese

For 0.5 liters of cream, take a pack (250g) of Philadelphia cheese, or Mascarpone, Kremalotje cheese (Austria), 1/2 cup of powdered sugar and 1 tsp. vanilla extract.

Beat cream cheese with powdered sugar and vanilla into a fluffy cream. Separately, whip the cream into a fluffy cream. Using a broom, mix these two creams. The result will be a very stable cream that tastes more like sour cream than purely creamy. Cream cheese contains vegetable resins that stabilize the buttercream, it has the same amount of butter as cream, but less water.

Ready-made gels, glazes and design jellies. (piping jelly)

This jelly is sold in confectionery stores in different colors - from colorless to chocolate, bright red, blue and green. Decorating jelly in combination with powdered sugar stabilizes whipped cream well due to the presence of pectin and other natural stabilizers. (I have not tested this method, but it is described on the Internet)

Marshmallows or marmallows.

Of course, marshmallows contain gelatin, which is why they stabilize the buttercream so well. Heat the marshmallows in the microwave until almost melted (a few seconds) and add them to the whipping cream at the end of whipping.

For a glass of cream, take 2 tbsp of finely crushed ice, 1 large plain marshmallow, 2 tbsp. Sahara.

Pour the cream into the bowl. Place the bowl of cream and whisk in the freezer for 5 minutes. Cut the marshmallows into 4 pieces and microwave for a few seconds until very soft and almost liquid. Whip the cream with marshmallows, and at the end carefully and delicately fold in the sugar with a spatula or broom. This method has not been tested by me either, it is described on the Internet.

Butter

Buttercream in the old days was made with 40% raw cream and was inherently more stable than modern buttercreams made with 20-35% pasteurized cream. Even the breeds of dairy cows in the last century were different and the cream from the milk of those cows contained fat in the form of larger drops; they whipped into butter cream more easily and more consistently. So the instability and “leaking” of butter creams is a modern problem. We didn’t encounter it in the old days!

The more fat in the cream, the more stable the butter foam. The buttercream made from cream with the addition of soft unsalted butter is so stable that it can be used to layer a cake and the cream will not sag under the weight of layers of sponge cake and decorations for 3 days (in the refrigerator).

For 1 cup of cream take 3-4 tbsp. soft butter (40-55g), 1/2 tsp. vanilla extract, 1 tbsp. powdered sugar.

Heat a quarter of the cream over low heat with butter until the butter dissolves (about 30-35C) and let cool to room temperature (20C). Whip 3/4 cup cream with 1 tbsp. powdered sugar to a soft peak, pour in the butter mixture at low speed and beat to a hard peak.

I conducted an experiment. I poured a quarter of the cream into the mixer bowl and waited until it reached room temperature - beat it with butter (the butter was soft). The cream seemed to be “absorbed” into the butter. Then I began to add 1 tablespoon of cream to this butter and beat without stopping at medium speed, when I ran out of the entire glass of cream, the cream was whipped, but as if not finished, i.e. in a “soft peak”, I was even afraid that I wouldn’t miss it at all. Then I added powdered sugar and vanilla powder, beat a little at high speed - less than a minute - and the cream seemed to “stand up” - it turned out to be a so-called hard peak.)