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Charlotte cream for thick cake

Thick Charlotte Cream for Cakes

A simple, delicious cream that many people love! Charlotte cream is one of the most beloved fillings for layering cakes and pastries — a recipe that came down to us from Soviet times. It's no trouble at all to make at home. Give it a try!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

400

Butter

500

Sugar

400

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 48 % 30 g

Carbohydrates 47 % 29 g

393 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

To make the cream, combine the eggs with the sugar and mix them with a whisk.
Step 2:

Measure out the milk. Add it to the saucepan with the egg mixture and stir with the whisk.
Step 3:

Set the saucepan over the heat and bring it to a boil, stirring constantly. Once it boils, cook the cream for 1–2 minutes over low heat. You'll end up with a smooth, delicate custard, similar in consistency to thin condensed milk. Take the pan off the heat and cover the custard with plastic wrap pressed directly against the surface. Let it cool completely. For cooking the custard, it's best to use a nonstick or heavy-bottomed pan.
Step 4:

Next, take the amount of softened butter you need. You need to plan ahead for the butter to soften — take it out of the fridge a few hours before you start making the cream. To speed up the softening, cut it into pieces.
Step 5:

Start beating the softened butter with a mixer and gradually add the cooled custard base. Beat everything together until the cream is smooth and uniform.
Step 6:

The wonderfully tender, airy Charlotte cream is ready to use. It holds its shape beautifully and is great for decorating cakes and pastries. Use it as needed. Store it in the fridge — it keeps for 2–3 days. When you're ready to use it, take it out of the fridge and give it time to come back up to temperature. Enjoy!

A properly cooked milk syrup and good butter together give a very fluffy, delicate cream. Once you've mastered the classic version, you can experiment with stirring in various berry syrups. This cream pairs beautifully with all kinds of sponge cakes. For the best results, all the ingredients should be at room temperature, and use good-quality butter with at least 72% fat. The finished cream holds its shape perfectly and is suitable for crumb-coating and decorating cakes.