Biscuit cake curd cream. How to make curd cream for biscuit cake

Cottage cheese cream for biscuit cake has rightfully received its approval from both simple cooks and professional confectioners. Ease of preparation and excellent taste make this cream an excellent option for creating cakes, pastries and other sweet desserts. Choose the recipe that suits you and you can feel like a real creator of culinary masterpieces.

Classic curd cream for biscuit cake

You don't need to be a professional confectioner to make cottage cheese butter cream for a cake. The recipe for a curd layer for a biscuit is simple and will require a minimum of effort and time from you.

Ingredients:

• 75 g butter (butter);
• 315 g of semi-fat cottage cheese (9%);
• 425 g of sweet powder;
• 5 g vanilla extract.

Cooking method:

1. In a container, combine the butter, curd product and vanilla extract, turn on the mixer and shake the ingredients until a homogeneous fluffy consistency is obtained.
2. Now put the mixer aside, take a spoon and start adding sweet powder in portions, gently stir everything.
3. Turn on the appliance again and beat the mass for about three minutes.
4. That's all, 20 minutes of your time and as a result, a delicious gentle cream.

Curd cheese cream for cake

Curd cheese is an original product that can be combined with both salty and sweet additives. Therefore, this ingredient is used not only for a layer of cakes, but also for various snacks. At the same time, curd cheese cream can be used both as an impregnation for a biscuit and for its decoration.

Ingredients:

• 285 g curd cheese;
• half a pack of butter;
• 85 g of sweet powder;
• grams of vanilla.

Cooking method:

1. In order for you to get the right cream, it is important to take an oil with 80% fat. We cut it into pieces and leave it for a while so that it becomes soft.
2. After we foam it with a mixer, then we fall asleep sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes lush.
3. Now lay the curd cheese, work with a mixer for a couple more minutes and the cream is ready. Instead of vanilla, you can use other flavors, as well as put dyes as you wish.

Butter curd cream

Cottage cheese cream is cream and cottage cheese with any percentage of fat content. It all depends on what purpose you are preparing the cream for. It should be borne in mind that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

• 325 g of cottage cheese;
• 265 ml cream;
• 145 g of sweet sand;
• 1.5 teaspoons of flavored sugar.

Cooking method:

1. First of all, we beat the curd product to a tender consistency.
2. Pour sweet and flavored sand into a separate bowl, and also pour in the cream, beat with a mixer until a steep foam. To make the cream tender, and the sugar does not creak on the teeth, it should be crushed to powder.
3. Now we combine the creamy and curd mass and once again stir everything with a mixer. If desired, you can add cocoa to the cream, pour a spoonful of syrup or a few drops of citrus juice. Also, for the manufacture of sweet products, gelatin is often used, which allows the cream to keep its shape well.

With sour cream

Cream cheese cream is a good choice for making a special homemade dessert. Such a cream does not need to be boiled or insisted for a long time, all you need is to prepare the ingredients and beat them well.

Ingredients:

• two packs of homemade cottage cheese;
• three st. spoons of sweetener;
• 215 ml sour cream;
• vanilla (optional)

Cooking method:

1. The curd product should be of a homogeneous consistency, so if you have granular cottage cheese, then it should first be passed through a sieve or rubbed with a blender.
2. Now sugar, it should also be ground into powder so that it can completely dissolve and be distributed over the cream.
3. The next ingredient is sour cream, we choose the product as fat as possible, but before preparing a cream from it, the sour cream needs to be dried. To do this, cover the bottom of the sieve with gauze, make several layers. Pour the sour cream and wait until all the whey comes out, and only the thickened mass remains in the colander, thanks to which the cream can keep its shape.
4. Now we combine all the prepared ingredients in a blender bowl and stir until a homogeneous lush mass is obtained. Before soaking the cake with it, it should cool slightly.

We told you the basic version, which you can adjust to your liking, for example, add spices, fresh, canned or dried fruits and berries, orange or lemon zest, poppy seeds.

Cottage cheese and yogurt layer

To prepare the most delicious cake means choosing the best cream. After all, it is the impregnation that makes any dessert exquisite and special in taste. We suggest you try the cottage cheese and yogurt cream for the cake, which will allow you to prepare a delicacy that is unique in taste.

Ingredients:

• half a kilo of homemade cottage cheese;
• 425 g natural yogurt (no additives);
• 65 g of sweet powder;
• vanilla to taste;
• mint liqueur optional.

Cooking method:

1. Grind the curd product with a sieve and put in any dish.
2. We put natural yogurt, vanilla to it and stir everything well.
3. Now add powder, if desired, pour mint liqueur and stir the mass with a mixer until a delicate texture is obtained.

With condensed milk

Cream based on cottage cheese and condensed milk is one of the best options for soaking biscuit and sand cakes. Also, many confectioners use it for tiramisu, as a filling for cakes, tubules and profiteroles.

Ingredients:

• 325 g curd product (9%);
• 215 g of condensed milk.

Cooking method:

1. To make the cream have a delicate texture, it is better to grind the curd product through a sieve.
2. Then we combine it with concentrated milk and mix with a mixer until smooth.
3. You can change the color of the cream with cocoa powder or beetroot juice. For a better taste and aroma, orange or lemon peel, rum or vanilla extract can be put in cottage cheese cream with condensed milk.

Strawberry with gelatin

If you put strawberries in curd cream, then your dessert will be filled with amazing aroma and summer freshness. The berry not only changes the taste of the cream, but also makes its color more appetizing in appearance. Gelatin is also used in this recipe, thanks to which the cream becomes light, but at the same time stable and easy to work with.

Ingredients:

• 285 g cottage cheese (fat-free);
• 65 g of sweet powder;
• 165 g of strawberries;
• 17 g gelatin.

Cooking method:

1. First of all, we will soak the gelatin in water and set it aside to swell.
2. For the cream, we take a low-fat curd product so that the layer is light and airy. Grind it with a blender until you get a creamy texture.
3. First grind the berries with a mixer, and then grind through a sieve.
4. Pour strawberry puree into the curd mass, add sweet powder and beat until the sweet crystals are completely dissolved.
5. We send the swollen gelatin to the fire, heat it until it is completely dissolved, then pour it into the total mass and stir quickly. We use the ready-made cottage cheese-strawberry cream with gelatin immediately so that it does not turn into a soufflé.

Making cottage cheese cream is quite simple, but there is one mistake that many housewives make - they buy packaged cottage cheese in the store. You won’t be able to get a real tasty cream from such a product, so it’s better to use farm products with a fat content of 7 to 9%.

For self-preparation of the curd layer, you do not need to have the status of a world-class confectioner. The process does not take much time, so you can cook it at least daily. Choose any proposed recipe, which presents simple instructions and accurately calculates the calorie content and the amount of ingredients.

Basic recipe: classic curd cream for biscuit cake

The first thing a hostess who wants to prepare a curd layer for a biscuit cake using a basic recipe should master is to understand the meaning and technology.

Step by step cooking technology:

Combine butter, vanilla extract and cottage cheese;

Using a mixer, beat the mixture until a fluffy and homogeneous mass is obtained;

Change the mixer to a spoon and, adding powdered sugar in small portions, mix well;

Again we turn to the mixer for help and beat the mass for about 2-3 minutes.

The result of your 20-minute efforts should be an airy and light cream.

The simplest recipe for cream with gelatin on a curd base for a biscuit

An ideal and one of the most delicate options for a layer of biscuit cakes is a composition prepared on the basis of cottage cheese using gelatin.

• 20 gr. granulated gelatin;
• 180 gr. sugar and powder;
• 120 ml of purified and pre-chilled water;
• 480 gr. 8% semi-fat cottage cheese.

The total cooking time of the most delicate layer: 40 minutes.

Calorie content - 181.23 kcal per 100 gr.

Step-by-step cooking technology:

1. In a metal container, pour gelatin with chilled liquid and remove for 40 minutes for a good thickening;
2. At this time, we take cottage cheese. Rub the product through a sieve or beat with a mixer at medium speed;
3. Melt the thickened gelatin until the granules are completely dissolved and cool naturally;
4. Add sugar (powder) to cottage cheese and mix with chilled gelatin;
5. Send the finished curd cream for a quarter of an hour in the refrigerator.

The cream prepared according to this recipe is more often used for multi-layer cakes, when each layer has a certain color. In the context of a cake with such a layer, it always looks unusual and impressive.

Classic sour cream curd cream for dessert

If you are used to making cakes on your own, then an easy-to-prepare recipe for a sour cream-curd layer will help diversify the flavor palette of your delicacies. It only takes 3 ingredients to prepare:

• 20% sour cream - 400g;
• 8% semi-fat cottage cheese - 1 pack;
• Sugar - 1 glass.

Cream preparation time: no more than 20 minutes.

Calorie content: 234.05 kcal per 100 gr. ready-made sour cream.

Step by step cooking instructions:

1. Wipe the cottage cheese to such an extent that in the end there is not a single, even the smallest grain left in it;
2. Dissolve sugar in sour cream;
3. By combining components 1 and 2 of points, beat the resulting composition until fluffy.

The complexity of preparing this cream lies in sour cream, if it is overwhipped, then as a result, instead of an airy cream, you get a liquid curd mass.
Therefore, carefully monitor the whipping process. Also, to improve the taste, sugar can be mixed with one package of vanillin. If you replace sour cream with yogurt, you get a wonderful curd-yogurt cream.

Cottage cheese cream for fruit bikwit: 2 recipes that guarantee success

What could be better when your favorite cottage cheese in a duet with some fruit becomes not only an independent dessert, but also a layer for an airy homemade biscuit?

The 2 recipes below are the most popular among confectionery factories, so the preparation of any of them will undoubtedly lead to success and admiration of loved ones.

Recipe #1: Lemon-Orange Cream

To prepare it you will need:

• 300 gr. cottage cheese with a fat content of more than 10%;
• 15 gr. granulated gelatin;
• 1 PC. lemon
• 340 ml cream;
• 70 ml of sugar syrup;
• 50 gr. walnuts or any other nuts;
• orange zest;
• 110 gr. granulated sugar;
• 7 gr. vanillin.

Time spent on the preparation of the cream: 30-40 minutes.

Calorie content: 207.07 kcal per 100 gr. prepared lemon-orange cream.

Step-by-step instruction:

1. Using a meat grinder, mixer or sieve, knead the cottage cheese;
2. Mix sugar with vanilla and beat at medium speed with cottage cheese until a fluffy consistency is formed;
3. Roast the chopped nuts and add to the curd composition;
4. Finely grate the zest of citrus fruits, and mix with cream in a separate bowl;
5. Using a blender, grind lemon and orange slices until liquid, and then combine with sugar syrup;
6. The compositions of points 2, 4 and 5 combine and beat until smooth.

This recipe is especially in demand in the world of treats and desserts, so do not miss the opportunity to please your household and guests with an extraordinary citrus taste.

Recipe number 2: cream with pineapple

Fragrant cream based on cottage cheese and canned pineapples is perhaps one of the best layers for biscuit cakes.

For cooking you will need:

• Powdered sugar - 60 gr.;
• Vanilla sugar - 10 gr.;
• Fatty cream - 300 ml;
• Canned pineapples - 100 gr.;
• Gelatin - 20 gr.

Cooking time: 25 minutes + half an hour to chill.

Calorie content: 291.06 kcal per 100 gr.

Cooking process:

1. Pour gelatin with liquid (milk) and set aside to swell for about half an hour;
2. Without bringing to a boil, dissolve the gelatin mixture in a water bath and naturally cool for further use;
3. Pour the powdered powder combined with vanilla sugar into the cream and beat lightly;
4. Continuing the process of whipping with a thin stream, we introduce the gelatin cooled by this time;
5. In the resulting lush mass, add the pineapples chopped in a convenient way and, using a spoon, mix with gentle movements from the bottom up;
6. We send the finished cream to cool in the refrigerator for half an hour.

The cream prepared according to this recipe is universal in that it emphasizes the taste of not only biscuit cakes, but also shortbread and even puff pastry.

Delicious and healthy, read our article and find out how to cook it properly.

Preparing a cream is not difficult if you know and choose the right basic ingredients.

• In sour cream curd cream, the secret lies in the first component, namely its fat content. For example, if you use a product with 40% fat content, you will not only not get a dietary cream, but will also kill the taste of the whole dessert. So remember that a high percentage of fat is not always good;
• Many housewives, in order to facilitate work and save time, often buy packaged cottage cheese in the supermarket. If your goal is to get the most delicate and airy consistency, then do not be too lazy to take a walk to the market and buy homemade cottage cheese;
• Returning again to the sour cream curd cream, it is worth noting that it will be lush if the sour cream is mixed with sugar in advance and cooled in the refrigerator;
• Try to use a curd cream layer with gelatin. Of course, it will retain its shape, but it will lose its delicate taste;
• Be sure to send curd-yoghurt and sour cream-curd creams to cool in the refrigerator. So you will provide the cream with durability, and the shape of the cake;
• Never use a fork or whisk to beat the curd base. Firstly, this is a very long process, and secondly, the consistency will never be lush and airy;
• In no case do not replace the butter specified in the recipe with margarine, and even more so with a spread.

So you have learned the secrets and recipes of cottage cheese layers, which are used by many confectioners. It remains only to go to the kitchen and start creating your masterpiece.

Bon appetit!

Biscuit cakes appeared so long ago that today it is not known for certain who created this delicacy. And is it really that important? The main thing is that today air baking pleases all connoisseurs of delicate and delicious desserts. The dough does not differ in great variety, but the filling in it can be completely unexpected, thanks to which each delicacy has its own unique taste. One of the most delicate layers - curd cream for biscuit cake - is a direct proof of this.

Light and delicate dessert

Cottage cheese cream is one of the most popular types of cake filling. This is not at all surprising, because such a layer is not only tasty, but also very useful. Working with the cream is a real pleasure: it is very plastic and supple. The dessert is prepared in a matter of minutes, which is very important in the modern rhythm of life.

In order to make a delicious and delicate cream of cottage cheese, you do not need to be an experienced confectioner. It is enough to have the necessary products, a good mixer and a little desire to treat your loved ones with an amazing dessert.

Suitable Ingredients

The main component of the cream is cottage cheese. The choice of this product should be taken seriously, because the taste and appearance of the confectionery will depend on its quality. The dairy product should have a pasty consistency. It is unlikely that it will be possible to make a tender, airy and plastic cream from coarse-grained cottage cheese. The taste of the ingredient is also very important: it should not be sour, otherwise the cake risks acquiring the same taste.

One of the most important conditions is the freshness of the dairy product. Poor-quality cottage cheese will not only spoil the holiday treat, but also lead to food poisoning. You must carefully study the expiration date of the product before purchasing it. It should be taken into account that cake can be stored for several days and cottage cheese can turn sour already in the finished dish. It is highly recommended to buy a product produced no earlier than a few days before purchase. It is especially important to follow this rule if the treat is prepared for children.

Additional ingredients are other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and of good quality. Only by giving preference to natural ingredients, you can be sure of an impeccable result. Various analogues labeled "product" (cheese product, sour cream product, etc.) are not suitable for the production of cream, because they do not have the proper quality and taste.

To diversify the taste of the filling, you can use various fruits: bananas, pineapples, lemons, oranges, strawberries, cherries, peaches, apricots, etc. Cocoa, walnuts, almonds, white and dark chocolate will give the cream bright colors and new flavors. For a magical aroma, you can add a few drops of fruit extract or vanillin.

To achieve a denser consistency, gelatin or starch is used. However, such a layer is suitable only for juicy cakes, pre-soaked in syrup, coffee or liquor.

Having prepared all the products and removed the mixer from the cabinet, you can safely proceed to create a luxurious treat. Cream sponge cake recipes will help you create a real masterpiece of confectionery art.

Curd-cream layer

If you want to taste the most tender, light and airy delicacy that you can imagine, you should definitely make a curd-butter cream for a biscuit. The filling is impeccable in every respect: it is quickly prepared, easy to apply and does not flow out. The only drawback is the high calorie content, but dietary qualities are hardly expected from the cake.

You will need:

Walkthrough:

1. Grind cottage cheese through a sieve with small holes.
2. Pour the cream into a deep container, and then add powdered sugar, lemon juice and vanilla to them. Start the process of whipping with a mixer at a low speed. Gradually increasing the power, achieve the splendor of the mass. Well whipped cream should increase in volume.
3. Gradually adding grated cottage cheese, intensively mix the mass, bringing it to a homogeneous state.
4. Send the finished cream to the refrigerator for half an hour.

Tip: In order for the cream to whip better, it must be well chilled. Used cottage cheese should also be taken out of the refrigerator immediately before cooking.

Yogurt cream

Is it possible for people on a diet to enjoy the delicious taste of curd cream for biscuit cake? The yogurt recipe answers yes! The ingredients of the layer are very useful and are used separately even by those who carefully monitor their figure. So why not turn these products into a light, tender and insanely delicious cake filling?

Products:

• one and a half glasses of low-fat cottage cheese;
• a glass of yogurt 4%;
• a bag of vanilla sugar;
• a teaspoon of potato starch.

Process:

Tip: if the cream is too thick, the cakes should be soaked in syrup, alcohol or coffee. If the filling is too liquid, you can use a banana. This fruit is able to thicken the cream.

Curd filling with gelatin

If you need to achieve the stability of the dessert, then the curd cream for the biscuit cake with gelatin is what you need. Such a filling turns out to be light and weightless, and baking always has a neat appearance. When using a gelatin layer, it should be borne in mind that the cakes must be quite moist, otherwise the dessert will turn out dry.

You will need:

• half a kilogram of cottage cheese 9%;
• a large package of gelatin (40 g);
• sugar;
• one and a half glasses of sour cream;
• half a glass of warm drinking water;
• two packs of vanilla sugar.

Walkthrough:

Tip: if the cream nevertheless began to harden, it should be put on moderate heat and, stirring constantly, bring it to the desired consistency.

Butter Dessert

Cream of cottage cheese with butter is the favorite type of filling for many confectioners. Such impregnation has a smooth, thick consistency, which makes it very docile even in the hands of an inexperienced cook. Unlike classic oil layers, cream with cottage cheese turns out to be very light and does not weigh down pastries. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other goodies.

Products:

• kilogram of cottage cheese;
• half a kilogram of butter;
• a few tablespoons of lemon zest;
• three cups of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: if the cream is used for decoration, it can be given the desired color. This will help food coloring, which should be introduced immediately after the cottage cheese.

Treats with condensed milk

The recipe for curd cream for biscuit with condensed milk is distinguished by its simplicity and rich creamy taste. This layer is reminiscent of the popular dessert "Bird's Milk". Any cake will become much tastier if you soak it with a filling based on condensed milk and cottage cheese.

You will need:

• a can of condensed milk;
• half a kilogram of fat-free cottage cheese;
• a glass of powdered sugar.

Walkthrough:

1. Turn the cottage cheese into a homogeneous mass using a sieve or blender.
2. In a deep bowl, combine condensed milk and powdered sugar.
3. Start the whipping process at a low speed. Increasing the power, slowly introduce the curd. Beat until fluffy, smooth.
4. The cream can be used immediately or cooled slightly.

Tip: If the filling seems too sweet, you can add a little freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

The curd cream turns out to be very lush, tender and airy. Sour cream gives such properties to the layer. The filling perfectly soaks even the driest cake layers. For cream, you need to use products with the highest percentage of fat.

Products:

• a kilogram of fatty cottage cheese;
• one and a half glasses of sour cream 30%;
• two incomplete glasses of granulated sugar;
• vanilla sachet.

Process:

1. Turn cottage cheese into a homogeneous mass in a standard way.
2. Add vanilla, sugar and beat with a mixer for 5 minutes.
3. With the mixer still running, gradually add sour cream. Beat all the ingredients until the volume doubles.
4. Send the finished layer to a cold place for one hour.

Tip: this cream is in perfect harmony with chocolate. To make the cocoa flavored filling, melt two chocolate bars in a water bath. After cooling the mass a little, add it to the finished cream and beat again with a mixer.

banana tenderness

Cream with cottage cheese and banana turns out so tender that it just melts in your mouth. Dessert with such a filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The saturation of the dessert depends on how many bananas are used, the more there are, the brighter and sweeter the taste.

You will need:

• half a kilogram of cottage cheese;
• half a glass of fatty kefir;
• several ripe bananas;
• sachet of vanilla sugar.

Walkthrough:

Tip: the finished cream should be tasted. If bananas do not give enough sweetness, you can increase it with the help of powdered sugar.

Little tricks for big fun

Making cottage cheese cream is a creative process. By experimenting with the ingredients, you can achieve incredible results that will delight all tasters. Properly selected natural ingredients will make baking not only tasty, but also healthy. So that the dessert always turns out to be “5+”, you should follow a few simple rules:

Having started baking with curd cream for the cake, you don’t have to worry that the dessert will remain invaluable. Products with such a filling always arouse admiration and gratitude from all those who were lucky enough to eat them. Bon appetit and the most delicious cakes!

Attention, only TODAY!

Cream Cheesecake Cake is an amazingly delicious treat. It turns out it is airy, delicate and incredibly beautiful, as in this photo. Never eaten it yet? It's time to fix this!

Preparing a cake with curd cream. It is made on the basis of curd cheese. The product is special, you can eat it even spread on sweet cookies or a slice of bread.

Get an incredibly tasty and simple dish. But I would advise you to learn from my article how to make curd cream for a cake to decorate the festive table with delicious homemade cakes.

You can also use the composition not only for a layer of cakes, but also for filling cakes. And the most interesting thing is that it can be applied to sandwiches and snacks. Cheese can be diluted with sugar or salt.

Basic principles of cooking

Cottage cheese cream for biscuit cake differs from other layers in its special dense, thick consistency.

Before using the cheese, you need to take it out of the package and mix it. Only then can other products indicated by the recipe be added to the cheese.

As a rule, confectioners prepare curd cream for a cake with gelatin, honey, sour cream, fruits, berries, and various concentrates.

To make the composition more aromatic, you can add vanilla or flavoring. You can sweeten the mass with sugar, crushed into powder, various syrups, you can even dilute it with cream, cl. oil.

When the sweet layer is ready, you can coat the cake layers with the curd composition. The option is not ruled out - to cook a cake in the form of baskets - this is such an airy dessert made from shortcrust pastry, you can decorate cupcakes with curd cream, which have become very fashionable at festive receptions.

The layer for the cake can be created the way your soul desires. Do you really want to make an original decoration with cream on the cake?

No problem, just add food coloring, and the bright mass will be ready for a biscuit treat!

There are also spreads - these are salty creams. They are used for rolls, sandwiches and various snacks. It is customary to supplement them with nuts, vegetables, herbs, mushrooms and even red fish. So even delicious snacks will not be prepared by the hostess.

It is very important to know that the curd cream composition cannot be stored for a long time, and therefore it is better to immediately prepare a treat.

Well, with the theory in the article, I propose to come to the end to find out the recipes that I have prepared in a selection especially for you.

Butter cream "Cheese"

This is a step-by-step classic recipe for an amazing Cheese cream made from cream cheese with butter. The oil composition will be the perfect layer for a biscuit cake.

You can use it for different types of decoration of confectionery treats, including mastic.

Components:

120 gr. butter (from 80% fat); 280 gr. tv. cream cheese; a little vanilla and 90 gr. sugar powder.

Cooking algorithm:

1. Butter should be cut into pieces and left in a warm place for a while. After beat with a mixer and add vanilla, sugar. powder. The mass will be snow-white and airy.
2. I'm bringing in butter TV. cheese, but not all. I interrupt the mass and add the rest. You can also add different flavors to the composition or, if desired, dyes. That's all, the cream cheese cream is ready to use for making homemade cakes!

As you can see, everything is really very simple!

chocolate cream

The recipe indicates the preparation of cream cheese and sour cream. The fat content of sour cream should be from 30%.

Components:

100 gr. chocolate bars; 130 gr. sugar powders; 200 gr. sour cream and 280 gr. cottage cheese.

Cooking algorithm:

1. I chop the chocolate into pieces and put it in a bowl. I add 1 tbsp. sour cream and send to languish in a water bath. I heat so that the mass is homogeneous. It is not worth overheating the composition. I mix well.
2. I beat sour cream and sah with a mixer. powder. I put the indicated amount of cottage cheese in the composition of the creamy mass and mix well again.
3. I introduce melted chocolate into the cottage cheese. I interrupt the mass with a mixer again.
4. I let the curd cream stand for 30 minutes in the cold. This is necessary if the mass is not of the density that is required. That's all, you can use it for a layer of cakes, filling cakes for a children's holiday.

Delicate cream for a festive children's dessert

Prepared from cream and TV. cheese. It is ideal for decorating cupcakes, cakes, baskets and other types of cake. The mass of these components should be enough to decorate the treat.

This time, cream should be taken according to fat content from 30%. After all, they need to be beaten with a mixer. Then the cottage cheese is introduced into the composition of the cream, and the components are mixed very carefully with each other.

Components:

120 gr. sugar powders; 300 gr. cottage cheese; 200 ml cream; 1 gr. vanilla; 1 pack thickener (if necessary, you can do without it).

Cooking algorithm:

1. Vanillin and sugar. I mix powder. If you need to make a dense creamy mass, at this stage I introduce a thickener. Instructions on how to use it should be written on the packaging.
2. I pour the package with cream into a bowl and beat them with a mixer to make foam. I introduce a mixture of sugar. powder and vanilla, and beat again.
3. I put the cottage cheese in a bowl, mix it so that the composition is homogeneous, in which case it mixes better with the cream. I beat with a mixer for a minute.
4. I bring in TV. cheese into the cream and interrupt with a mixer. You need to do this for one minute, no more.
5. I let the mass stand for some time in a cold place. Now the cream can be used!

Creme brulee with curd cheese and condensed milk

This time you need to use boiled condensed milk for curd cheese cream composition. Buy a can of plain condensed milk and cook it at home. And for the lazy, there is an even easier option - buy boiled condensed milk in the store.

Components:

280 gr. var. condensed milk; 50 gr. sl. oils; 300 gr. cottage cheese.

Cooking algorithm:

1. I put the products on the table 30 minutes before the start of cooking so that they become at room temperature.
2. I put sl. oil in a mixer or bowl, add 1 tbsp. condensed milk. I'm cutting a lot.
3. I introduce the rest of the condensed milk. I bring in TV. cheese.
4. Now I add vanilla and essence that you have selected according to your personal preferences.
5. Ready. The cream from the curd condensed mass will be thick, very fragrant. It can be used immediately for layering cakes or filling cakes!

As you can see, cottage cheese makes a very tasty cream! Just remember that cottage cheese must be of high quality and fresh!

Chocolate and coffee curd cream with gelatin for biscuit cake

The classic creamy composition of cottage cheese with gelatin will not soak the biscuit cake layers, and therefore it is customary to use it for an additional layer.

So that the layers of curd-chocolate cream with gelatin do not spread when the biscuit cakes are pressed, the cake must be assembled in a special form.

Then let it sit overnight in the refrigerator. Get a delicious dessert for all guests!

More advice:

before applying a layer of gelatin, it is worth letting the biscuit cakes soak in strong brewed coffee.

Components:

2 tbsp. cream (fat content from 33%); 600 gr. cottage cheese (fat purchased or homemade); 20 gr. gelatin (quick acting in granules); 100 gr. dark milk chocolate bars; 0.5 tsp vanillin; 3 tbsp sugar (can vary depending on the desired sweetness of the layer); 60 ml ready-made strong coffee.

Cooking algorithm:

1. I whip the cream, you need to cool them well beforehand. I add sugar to them (1.5 tablespoons).
2. I pour a lot of gelatin with water. Dissolve using a water bath.
3. I grind the cottage cheese into a bowl with a sieve, rub it with the rest of the sugar. I introduce vanilla, coffee (be sure to strain), mix the mass with cottage cheese.
4. I mix the curd and cream. I introduce grated chocolate, gelatin, mix.

That's all, the layer of curd and coffee composition is ready, you can use it for desserts prepared at home.

• So that the dessert is not cloying in taste, it is worth applying jam from sour berries on the cakes before applying the layer.
• Fresh raspberries or strawberries can be filled with cottage cheese creams - children will be delighted with this healthy treat!
• Cottage cheese must be taken of high quality, always fresh. It is best to use homemade cottage cheese, and if it is a purchased product, then it is exclusively proven.

I believe that after reading the article to the end, at least one cream recipe will interest you, and you will definitely decide to cook it at home!

My video recipe

Cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out light and lush. Cottage cheese must be taken with a non-grain fat content of 5% (preferably homemade). To make the curd cream for the biscuit cake the most airy, the dairy products that are used in the recipe must be whipped in a blender in advance.

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

Necessary:

• 300 g cottage cheese 9% fat;
• 440 g of powdered sugar;
• 2 g vanillin;
• 70 g butter.

Cooking method.

1. The butter is allowed to thaw a little in natural conditions and combined with cottage cheese and vanillin.
2. With a mixer at medium speed, beat the ingredients until fluffy.
3. Next, the composition is stirred with a spoon, pouring powder in parts. Preliminary it is better to sift through a fine sieve.
4. All components are again beaten with a mixer at a minimum mode of 3 minutes. It should be a light, airy cream.

Useful advice: if the curd cream turned out to be too thick, biscuit cakes should be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Recipe for cooking with gelatin

Gelatin cream is ideal for multi-layered colored cakes: in the context of such a dessert, it looks very impressive.

Required products:

• 480 g of cottage cheese with a fat content of 5–8%;
• 80 g of sugar;
• 100 g of powdered sugar;
• 20 g granulated gelatin;
• 120 ml of boiled chilled water.

Cooking technology.

1. Gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method of swelling of gelatin may vary from manufacturer to manufacturer, so you need to read the information on the package).
2. The hardened gelatin is heated in a water bath, then cooled.
3. Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
4. Before use, the curd cream with gelatin is placed in the refrigerator for 20 minutes.

Curd-sour cream

To prepare this cream, only 3 components are required, but it is very important to follow the technology here. If you beat the products longer than necessary, the air mass will turn into liquid.

The cream will be more magnificent if the sweetened sour cream is cooled in advance.

Ingredients:

• 250 g of cottage cheese with a fat content of 8%;
• 400 g fatter sour cream;
• 160 g of granulated sugar.

Cooking method.

1. Cottage cheese is taken homogeneous or rubbed through a sieve so that not a single grain remains.
2. Sugar is dissolved in sour cream.
3. Combine sweet sour cream and cottage cheese and beat until airy with a mixer on a slow mode for strictly 8 minutes.
4. Sour cream curd cream before use is cooled for 40 minutes.

Helpful advice: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a slow cooker?

With the help of a slow cooker, in 15 minutes it will be possible to make a custard, which can be used not only for spreading cakes, but also for decorating a dessert.

Ingredients:

• 250 g of cottage cheese;
• 0.5 l of milk;
• 200 g of granulated sugar;
• 3 eggs;
• 50 g wheat flour;
• 100 g butter.

Cooking steps.

1. The oil is taken out in advance so that it becomes softer.
2. Mix beaten eggs, sifted flour, melted butter and sugar. Separately whip the cottage cheese and combine with the total mass.
3. Pour milk into the multicooker bowl and turn on the “Heating” mode. They heat up to a warm state.
4. Pour milk into the main composition in a thin stream. Mix well.
5. The resulting mixture is poured into a slow cooker and set to the "Extinguishing" mode for 5 minutes (if a thick cream is needed - for 8 minutes).
6. The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

This cream attracts with its exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Required components:

• 600 g of fatty (preferably homemade) cottage cheese;
• 100 g of milk or dark chocolate;
• 400 ml whipping cream;
• 100 ml of fat milk;
• 20 g of instant gelatin;
• 1 g vanilla;
• 50 ml of strong brewed coffee;
• 60 g of granulated sugar.

Recipe.

1. The cream is cooled in advance, and then whipped with half of the cooked sugar into a strong foam.
2. Gelatin is soaked in water and heated in a water bath.
3. Cottage cheese is rubbed with sugar and vanilla. Strain the coffee and pour into the curd mass, mix well.
4. Chocolate is broken into slices, poured with milk and melted in the microwave or in a water bath.
5. Combine all ingredients in a large bowl and mix gently.

With condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. So that the layer does not turn out to be excessively sweet, the components are diluted with fresh lemon juice.

Required products:

• 350 g of cottage cheese;
• 100 g of condensed milk (unboiled);
• 50 g of powdered sugar;
• 1 g vanilla;
• 180 g butter.

Recipe.

1. In a capacious cup with an immersion blender or mixer, beat pieces of butter with powdered sugar.
2. Continuing to beat on a slow mode, condensed milk is introduced in parts (a spoonful at a time).
3. Cottage cheese is ground through a fine sieve and added to the first mass. Continue beating with the mixer on low speed.
4. The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Curd-yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

For cooking you will need:

• 500 g non-grained cottage cheese 5% fat;
• 400 g of natural yogurt;
• 20 g packaged gelatin;
• 80 g of granulated sugar;
• 120 ml of water;
• 40 ml of concentrated juice of your choice.

Cooking technology.

1. Gelatin is poured with cold water for 40 minutes.
2. Beat cottage cheese with a mixer, add yogurt and continue to beat. In the process, sugar is added.
3. The swollen gelatin is heated in a water bath until the granules disperse.
4. Continuing to beat the curd-yogurt mass, add gelatin and juice.
5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Cottage cheese-banana layer for cake

Banana is able to improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of cottage cheese, you should add this fruit.

You will need:

• 0.5 kg of cottage cheese;
• 3 medium ripe bananas;
• 2 raw yolks;
• 50 g butter;
• 200 g sour cream;
• 100 ml of milk;
• 70 g of sugar;
• 10 g vanilla sugar.

Cooking method.

1. The yolks are beaten first separately, then with sugar. Grind thoroughly until the sand dissolves.
2. They heat the milk, put sweet yolks into it and, bringing it to a boil, turn off the stove. The mixture is cooled at normal temperature.
3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. Everything is in a blender.
4. Enter the milk-yolk mixture, mix.
5. The finished cream is placed in the refrigerator for half an hour.

Curd-based creams are ideal for any biscuits. They are perfectly combined with light, chocolate cakes, both simple and with various fillers.