Preparation of cream for the cake. Quick Cream Cake

Cream, prepared at home, is able to emphasize the taste of baking, whether it is a biscuit cake, shortbread or butter dough. Cake cream is a voluminous and airy mass, which is prepared on the basis of beaten egg whites, sugar, butter, condensed milk and sour cream. Other simple ingredients are also added - for density and structure - gelatin, flavors - to give taste, natural dyes - for an attractive and bright look.

With the help of cream, you can not only decorate a homemade cake, but also layer the cakes so that they are soaked and become soft and tender. As a rule, it is applied to the cake with a wide-bladed knife, but it is more convenient to use a silicone spatula for this purpose.

Using a pastry bag and a variety of nozzles for it, you can apply cream decorations on the top layer of the cake, make beautiful patterns. If you don't have a piping bag, you can make one out of baking paper or a clean plastic bag. A cone is rolled up from paper (a tube in the form of a cone) and carefully fill the cream into it. Cut off the tip of the envelope (with a straight or angular cut, with a clove) and squeeze it onto the confectionery product, obtaining the necessary patterns.

Cream for cakes is a perishable product, and after it has been prepared, it must be stored only in a refrigerator, no more than 38 hours.

Sour cream - to prepare a cream based on sour cream, you need a product with a high fat content of up to 30%, always only fresh. The product must be cooled, and when sour cream and heavy cream are mixed, the cream will have a more stable consistency. The addition of gelatin will make its consistency stable, but the tenderness and airiness of the mass will be lost.

Protein cream - for its preparation, egg whites are used, whipped with sugar (ideally, powdered sugar is used). The delicate texture is great for decorating the top layer of cakes and pastries, for filling tartlets and tubes, but it is not recommended to use such a cream for layering.

Custard - for their preparation you will need chicken eggs and fresh milk. There are other ingredients in the cream - sugar, flour or starch, flavorings and natural dyes. In the process of cooking, it must be constantly stirred, otherwise the mass may curl up and burn. The cream is used chilled, and is stored for no more than 5 hours in the refrigerator. Custard is used to impregnate inner cakes, decorate the top layer of homemade cakes, and to fill baskets and straws.

Butter cream - obtained by whipping milk or vegetable cream with powdered sugar, has a pleasant creamy taste, light and delicate in texture, high nutritional value and light taste. Excellent for soaking and decorating biscuit dough, but does not combine with puff and shortcrust pastry. Shelf life in the refrigerator is up to 32 hours.

Butter cream - quite widely used for impregnation and decoration of homemade confectionery. The cream does not spread due to its dense and stable consistency, it is perfect for filling baskets, tubes, puff pastry products. This cream, as a rule, decorates the top layer of the cake, using a pastry bag with a variety of nozzles. Store no more than 28 hours in the refrigerator.

Preparation of cream for decorating and impregnating homemade cakes:

Based on the classic cake cream, you can experiment by adding additional ingredients to the mass to get a denser or vice versa light texture, or to give the mass a new savory taste. Original and interesting cream recipes for making homemade cakes.

Light and tasty, with a pleasant aroma of vanilla. It will take about 5 minutes to cook and the food should be at room temperature.

Ingredients:

• Butter packaging;
• A sachet of vanilla powder;
• 100 ml. milk or light cream;
• 3 art. spoons of powdered sugar.

Butter cream preparation:

1. Bring milk to a boil and cool slightly, dissolving powdered sugar and vanillin in it.
2. Cut the butter into small pieces, add to the liquid ingredients and beat thoroughly with a mixer until the mass thickens.
   

   Instead of vanilla powder, you can use liquid extract, or three packets of vanilla sugar.

Making cream for a cake based on this recipe can be done not only for soaking biscuit dough cakes, you will also like it as an independent dessert. The cream will be ideally combined with a cake made with fresh or canned fruits and berries, chocolate chips.

Ingredients:

• Sugar - 1 glass;
• Vanillin sachet;
• Cottage cheese - 500 gr.;
• A little fat cream - 100 ml .;
• Butter - 200g.

Cream preparation:

1. Before you start cooking, the cottage cheese must be wiped using a fine sieve for this, then the consistency of the cream will turn out to be incredibly tender and airy.
2. Pour sugar and vanilla powder into a blender, add chilled butter cut into pieces. Add cottage cheese and beat until smooth.
3. You can adjust the density and lightness of the cream by adding cream.
4. To prepare a dessert, the cream must first be whipped, and do not mix it in a blender with cottage cheese, but gently mix it with a silicone spatula into the mass.

The taste of the cream is reminiscent of lemon wait or jam, ideal for soaking biscuit dough, as well as for filling baskets.

Ingredients:

• Chicken eggs - 3 pcs.;
• 3 lemons or 5 limes;
• Sugar sand - 150 gr.;
• Butter - 100g.

Cream preparation:

1. Remove the zest from citrus fruits using a regular grater with a fine fraction. Only colored skins are used; if the white part gets in, the cream will be very bitter.
2. Transfer the zest from a small saucepan, add sugar and mix the mass.
3. Squeeze the juice from citrus fruits and add to the zest, put the saucepan on the fire and heat. To make the sugar dissolve faster, you can add 2 tablespoons of water.
4. As soon as the mass warms up and the sugar begins to dissolve, add a little beaten chicken eggs and softened butter.
5. Boil the cream over low heat until thickened for 3-5 minutes. Cool and can be used for decoration.

Cake cream is an integral part of the dessert; it can be used to decorate a treat or hide minor flaws in a pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer or create an unusual decor on the surface of the product.

How to make cream for cake?

The cream cake recipe has many options and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for biscuit, sand, honey or pancake cakes.

1. For preparing fillings on a liquid basis - these are all kinds of custard, with condensed milk, cottage cheese or sour cream. With their use, minimal use of syrup will be required to soften the layers of the cake.
2. If you need to make a thick dense layer between the cakes, use butter, cream or cheese cream for the cake.
3. Light cake cream - protein. When properly made, it can be used both for a layer between cakes and for decorating the surface of a dessert.
4. Chocolate cream ganache for a cake can act as an impregnation for cakes and icing for surface decoration. In this case, you need to take into account the quality of chocolate, the greater the content of cocoa beans in its composition, the thicker the cream will turn out.

Cream for cake with condensed milk

Cream for the cake, a simple recipe of which is described below, everyone can cook. No need to whip, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such a filling will perfectly impregnate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk - 1 b.;
• butter - 150 g;
• vanilla and cocoa optional

Cooking

1. Beat the butter with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat well again for the cake and refrigerate for 15 minutes.

The ideal cream for leveling the cake is ganache. It cools well and lays down perfectly on the surface. They can be used before coating the dessert with mastic. For making, use dark chocolate with a high content of cocoa beans. If the coating is to be white, reduce the amount of cream so the ganache will set better.

Ingredients:

• bitter chocolate - 100 g;
• cream - 100 ml;
• powdered sugar - 50 g.

Cooking

1. Break the chocolate into small pieces, transfer to a bowl.
2. In a saucepan, warm the cream with powder, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is made from mascarpone or Philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" cakes from chocolate cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• powdered sugar - 50 g;
• vanillin.

Cooking

1. Beat cold cream with a mixer until dense peaks, adding powder.
2. Continuing the operation of the device, add cheese and vanilla.
3. Beat until smooth and uniform texture.

A light and airy cream of whipped cream for a cake will turn out perfect if you impeccably follow all the rules for processing the product. It is important to ensure that the cream does not exfoliate and turn into butter. You can use a vegetable product, it whips very well, but its taste is a little sugary, add a small pinch of citric acid to balance the taste.

Ingredients:

• whipping cream - 500 ml;
• powdered sugar - 100 g;
• citric acid - 1 small pinch.

Cooking

1. Beat cold cream with a mixer at high speeds.
2. Add powder and citric acid.
3. Cream for the cake is whipped until dense stable peaks are formed and immediately used for its intended purpose.

Curd cream for a pancake cake is ideal. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystal sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, wipe it through a sieve.

Ingredients:

• curd mass - 400 g;
• powdered sugar - 100 g;
• vanillin;
• butter - 150 g.

Cooking

1. Beat soft butter with powder and vanilla until the mass becomes light. You should get a white fluffy cream.
2. Add cottage cheese in portions, continuing the mixer.
3. The smooth white cream should chill for an hour before applying.

The most popular milk cake cream is custard. To thicken, flour is often added to the composition, but you can use the French filling preparation technology. It will thicken due to the brewing of the yolks, as a result it comes out very tender, smooth. If desired, it can be made chocolate by supplementing the recipe with one spoon of cocoa powder.

Ingredients:

• milk - ½ tbsp.;
• sugar - 1 tbsp.;
• butter - 180 g;
• yolks - 3 pcs.

Cooking

1. Pound the yolks with sugar until fluffy.
2. Enter the milk, put the dishes in a water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Beat soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delightful filling will transform the most extraordinary cakes. Its manufacturing technology is similar to custard, only as a result it comes out lighter, not greasy and not at all cloying. He will perfectly cope with the impregnation of the cakes, but they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon - 2 pcs.;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Cooking

1. Remove the yellow layer of zest with a fine grater.
2. Squeeze out the juice, strain from the seeds and oilcake.
3. Mix juice with zest, add sugar and eggs, whisk.
4. Place the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
5. Add oil, stir.
6. The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, the chips must be crushed with a coffee grinder or blender, so the cream will come out more homogeneous. Not much cream will come out of the indicated amount, but it will be enough to fill a cake of three layers.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut flakes (small) - 100 g;
• butter - 100 g;
• powdered sugar - 50 g.

Cooking

1. Melt the chocolate.
2. Beat butter with powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
4. Turn off the appliance, add coconut flakes, mix with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

To decorate the cake, it is prepared according to Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time it keeps its shape perfectly. This cream is perfect for decorating a dessert, among other things, it comes out extraordinarily tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

• squirrels - 4 pcs.;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Cooking

1. Place the structure with water for the steam bath on the fire.
2. Whip egg whites in a bowl until frothy. Put in a water bath and continue to beat, adding powdered sugar.
3. Beat until the mass separates from the bottom.
4. Remove from heat, throw in citric acid, continue to run the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it has completely cooled.

To build intricate figures on the surface, you will need a thick cake cream. A protein cream, butter, ganache or cheese based on mascarpone copes well with this task. For registration, you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes, they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

The catchphrase "Life is unpredictable, so it's better to eat dessert first" accurately reflects the thoughts of the sweet tooth. Many will agree that after a delicious lunch with dessert, the most difficult problems seem to be completely solvable. Cream gives tenderness and juiciness to most cakes and pastries. There are many variations of fillings for sweets, but its main types are no more than six.

Cake cream is no less important than well-baked cakes. The products for it should be chosen the freshest and highest quality, because the taste of not only the cream, but the whole dessert depends on the components. Certain fillings are suitable for different cakes. Do not try to miss, for example, "Napoleon" with a protein layer. Having carefully studied the baking recipe, you need to prepare the ingredients for the cream in advance and study the procedure for its preparation.

The most skillfully baked cakes will not give an idea of ​​\u200b\u200bthe cake until they have cream on them. They are only the basis of the future dessert, and the layer is its heart. It holds the cakes together, sets off their taste and gives additional aroma and sweetness. No wonder the vast majority of creams include vanillin or vanilla sugar.

As a child, it was not so much the dessert itself that attracted attention, but its top, decorated with butter flowers and pieces or fruits. I wanted to try them first.

Today, cake decorating has become even more sophisticated than even a decade ago. There are sugar flowers, chocolate figurines and lace carved from meringue.

Cake creams are still not spared if they want to get a real work of culinary art. Even outwardly beautiful pastries should not disappoint with their taste or poor impregnation of the cakes.

Creams, except for custard, do not require a large number of components. However, they are easy to mess up if you don't follow the step by step instructions. In their manufacture, some tricks should be taken into account so that the consistency of the layer becomes ideal.

The cream cake recipe that is baked most often should be written out on a piece of paper in order to make the necessary notes. Some prefer a less sweet or thicker product. Records of changes in the proportions of its constituent components will come in handy next time.

Ingredients:

• 250 g of granulated sugar;
• 15 g vanilla sugar.

How to cook tacos V.

1. Remove sour cream from the refrigerator, immediately put in a bowl and add both types of sugar to it.
2. Beat the mixture for 3-5 minutes.
3. Remove the cream from the refrigerator.

Curd

The most ordinary cakes will turn into gourmet pastries if you smear them with curd cream. Wedding biscuit cakes are often made with it, as it turns out to be snow-white and very tasty.

When white chocolate is added to the cream, it will hold its shape better and is suitable for leveling the top cake, decorating the dessert and layering.

Ingredients:

• 250 g of cottage cheese;
• 250 g of heavy cream;
• 1 tbsp milk;
• 100 g of white chocolate;
• 100 g of granulated sugar;
• 15 g vanilla sugar.

1. Stir the cottage cheese to eliminate lumps. If it's too hard, add a spoonful of milk. If it is tender and fatty, milk is not required, the volume of cream should also be slightly reduced.
2. Melt the grated chocolate in a water bath and add it to the curd.
3. Whip the cream with both types of sugar and pour into the cottage cheese.
4. Whip the cream for a few minutes until smooth.

With condensed milk and butter

This fat and sweet cream will soak the cakes well. It can be prepared in 5 minutes. Express cream is suitable for all types of cakes and will help out if there is practically no time left to prepare a dessert.

Ingredients:

• 500 g of condensed milk;
• 400 g butter.

This is the order of preparation.

1. Remove the butter from the refrigerator in advance so that it softens.
2. Cut it into pieces and put in a bowl, pour in the condensed milk and beat the cream with a mixer.

Cheese cream mascarpone

Cream with mascarpone goes well with sand cakes and cupcakes. It holds its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

• 300 g mascarpone;
• 150 g of powdered sugar;
• 250 ml heavy cream.

The order of preparation is as follows.

1. Pour the cream into a bowl and beat with a mixer, add powdered sugar to them.
2. When the mixture becomes dense, add mascarpone to it and stir until smooth.

With ordinary condensed milk, the layer turns out white, and with boiled milk - caramel color. It will complement waffles, straws and waffle cake.

It is better to keep it in the refrigerator for a longer time, so that when serving, the cream becomes dense and it is more convenient to cut the cake.

Ingredients:

• 500 g sour cream (from 30% fat and above);
• 500 g boiled condensed milk;
• 15 g vanilla sugar;
• 1 tbsp lemon juice;
• 1 tsp cognac.

This is the order of preparation.

1. Beat sour cream with a mixer and gradually add lemon juice and condensed milk to it.
2. After the formation of an elastic cream, add cognac to it and mix.

chocolate cream

The cake looks beautiful when light cakes are smeared with dark-colored cream. The chocolate layer goes well with the chocolate icing on top of the dessert. Preparing the cream is quite simple: a few tablespoons of cocoa powder are added to the oil base.

It will become even tastier if cocoa is replaced with crushed dark chocolate bar.

Ingredients:

• 200 g dark chocolate;
• 80 g of heavy cream;
• 130 g butter.

The order of preparation is as follows.

1. Grate chocolate, mix in a bowl with cream and in a water bath to achieve its complete dissolution.
2. Cool the mixture to room temperature and add the butter whipped with a mixer to it, mix thoroughly.
3. Grame ganache is ready. If it is used to level the top cake under the glaze, it should be kept in the refrigerator for 1-2 hours to thicken it.

Yogurt cream

Yourt cream is prepared with gelatin, so its structure is a bit like a soufflé. Yogurt is lighter than sour cream, and pastries with a similar filling will turn out to be less high-calorie.

For an original cake, the finished cream can be divided in half and a spoonful of berry syrup can be added to one part. Pieces of dessert with cakes smeared with multi-colored layers of cream will look beautiful on a plate.

Ingredients:

• 500 g of yogurt without additives and dyes;
• 10 g of gelatin;
• 300 g of heavy cream;
• 3 tbsp powdered sugar;
• 2.5 tbsp lemon juice.

This is the order of preparation.

1. Place the gelatin in a glass and pour over the lemon juice.
2. Whip the cream, add powdered sugar to them.
3. Yogurt 1 min. beat in a separate bowl, then add gelatin to it with the remaining juice.
4. Mix the two mixtures and beat thoroughly until smooth.

Protein cream

The protein cream is very plastic and keeps its shape well, but you will have to tinker with it. It, like custard, is easy to spoil, slightly violating the recipe. This cream decorates the top of the cakes or is added to the "Basket" cakes and tubes.

Ingredients:

• 4 eggs;
• 250 g of granulated sugar;
• 1 tsp citric acid or 2 tsp. lemon juice;
• 100 ml of water.

This is the order of preparation.

1. Separate the egg whites, put them in a bowl and beat them with a mixer until a dense white foam forms.
2. Add citric acid or lemon juice to the whites and continue to beat.
3. Gradually add half of the sugar to the mixture.
4. Put the rest of the sugar in a saucepan, add water and, stirring, cook over low heat for 4-5 minutes.
5. Cool the syrup a little and add it to the protein mixture.

Cream butter must be taken out of the refrigerator in advance so that it becomes soft. Before whipping, it should be rubbed with a fork. Eggs, especially whites, should also be at room temperature. Cold ones will not whip into a dense foam.

Cake creams are easy to prepare at home if all the ingredients are properly selected in advance. It is helpful to have some powdered sugar at home, as many creams are whipped with powdered sugar rather than sand, which does not dissolve well in butter or yogurt.

It is better to buy cottage cheese, sour cream and cream in the market, as there you can try products and choose the most palatable, with a high percentage of fat content.

Conclusion

Few people refuse to try a delicious cake with a light airy cream. The very word "cream" immediately makes you imagine something sweet and melting in your mouth. Whatever its recipe, the layer should give the cake or cake integrity, tenderness and an unforgettable taste.

Classic desserts are distinguished precisely by the recognizability of the combination of cakes and layers. As a rule, they do not contain bright dyes, like newfangled inventions. The taste qualities of the dessert, proven for centuries, and its fame demonstrate that the ingredients were chosen correctly. It remains only to slightly adjust their proportions and enjoy tea drinking with a piece of your favorite cake.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

A simple cream cake made from egg whites

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Ingredients

Chicken eggs - 2 pieces(s) Sugar - 150 grams Water - 50 grams Vanillin - 1 pinch Lemon juice - 1 tsp

• Servings: 1
• Cooking time: 20 minutes

Description

The easiest cake cream

An airy protein mixture is often used for spreading cakes and as a filling for tubules.

Cooking method:

1. Make syrup from sugar and water.
2. Stir the mixture so that the syrup does not burn. When it boils, reduce the fire.
3. Check the readiness of the syrup. Drop a little mixture from a spoon into cold water, if it is solid, then the syrup is ready.
4. Separate the whites from the yolks and beat with a mixer until firm foam.
5. Pour the hot syrup into the egg whites in a thin stream.
6. Beat the mass until it becomes airy.

The finished protein mass is used immediately, otherwise it quickly freezes.

Simple cream cake with condensed milk

Ingredients:

• Condensed milk - 100 gr;
• Creamy margarine - 200 gr;
• Egg yolks - 2 pcs;
• Vanilla - a pinch;
• Liqueur - 2 tsp

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with a mixer. At the end of cooking, add vanilla and liqueur for flavor.

Recipe for a simple cream for semolina cake

Products for cooking:

• Milk - 0.5 stack;
• Semolina - 1 tbsp. l;
• Sugar - 1 tsp;
• Margarine - 1.5 tsp;
• Egg yolk - 1 pc;
• Vanillin - a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Mix the prepared semolina porridge with the butter mass. Beat with a mixer until fluffy.

Simple buttercream cake

A simple cake cream at home can be made from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of a more delicate consistency.

• Sweet butter - 250 gr;
• Milk - 100 gr;
• Powdered sugar - 1 stack;
• Vanilla sugar - 1 packet.

Take the oil out of the refrigerator ahead of time. Bring milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Whipping time from 3 to 5 minutes.

The finished mass is tender, airy and with a slight aroma of vanilla. It is used for cakes, cakes and rolls.

These simple recipes should be in the piggy bank of every housewife. Based on them, you can prepare an unusual cream by adding food coloring, nuts or coconut flakes to it.

Cream for custards

440 milliliters of milk
2 eggs
1 cup of sugar
2 tbsp. spoons of flour
2 teaspoons butter
1 teaspoon vanilla sugar

In a bowl, mix eggs with sugar. Then add flour, vanilla sugar and whisk until smooth.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, while not forgetting to stir. Put the mixture on fire and cook, stirring, until thick. Then cool the mass to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has elapsed, the cream is ready. You can fill them with cakes.

Chocolate cream for cakes and muffins

Powdered sugar 500 g Cocoa 1 tbsp.
Butter 110 g Milk 8 tbsp. l.
Vanilla extract 2 tsp

Mix the icing sugar and cocoa in a small bowl, set aside.
In a large bowl of a stand mixer, lightly beat the butter (a few seconds).
Gradually add powdered sugar with cocoa and milk, beating until smooth, then add butter
Add vanilla, beat until creamy.

curd cream

200-250 granular cottage cheese with a fat content of 5% or more,
-250-300 ml. whipping cream, fat content 33% or more,
-70-100 gr. sugar (up to half a glass),
-10 gr. gelatin,
-50 ml. water

We start by soaking the gelatin in cold water. Somewhere for half an hour. He stood with me for a couple of hours while we watched TV, it's not scary.
Rub cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. Adjust the amount of sugar according to your taste. Sweet tooth, like me, you can have all 150 gr. put.
Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, you can also in the bath. Add to curd and mix well.
Whip the cream with the rest of the sugar. Add the whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example, for custard profiteroles, cakes.
The finished product with such a cream must be put in the refrigerator for several hours so that it grabs.
Bon appetit!!!

Delicious lemon cream
2 lemons
2 eggs,
40 g butter,
100 g of sugar, and if desired, a little vanilla.

We peel the lemons (part of the zest can be rubbed on a fine grater and added to the cream for smell), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. We try. Not enough sugar - add.
Beat the eggs separately (preferably by hand, not with a mixer), filter through a sieve, add lemon juice with sugar. Mix thoroughly again.
If you don’t like zest or just want absolute homogeneity of the cream, then let the cream stand for about 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most tender.
Pour the yummy into the pan, add the oil and cook until thickened, not forgetting to stir. Pour into jars, tie bows and enjoy!

Simple cottage cheese thick cream for cake

320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Whisk.
"Custard"

2 eggs
- 1 cup of sugar
- 1 tsp vanilla
- 1.5 cups of milk
- 2 tsp melted butter
- 2 tsp flour

1. Mix flour and eggs in a saucepan so that lumps disappear.
2. Boil milk and sugar in another saucepan, do not forget to stir them.
3. Pour milk with sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Put the resulting cream on a small fire, stirring constantly, bring to desolation. Do not bring the cream to a boil!!!
5. After that, remove the eclair cream from the heat, adding vanilla sugar and butter to it. Mix well and then quickly chill by placing in ice or cold water.
Cream "Ganache"

– 200 ml cream 30%
- 200 g dark chocolate
- 50 g butter

This is a classic recipe, but I have digressions, because. did not find cream 30%, and 20% did not thicken. I had to get out, but I will say that the cream in the end turned out just great.

Pour the cream into a saucepan and, without bringing to a boil, add the chocolate. Stir constantly until a homogeneous mass is formed.
Throw in the oil. Remove from heat and cool. If the cream is fatty, then after the mixture has solidified, it is enough just to beat it and you will get a thick chocolate cream. But this did not happen to me, so I added gelatin and only then did the mass freeze.
By consistency, it was viscous for a cake, so I added another 100 g of soft butter and beat.