Cream cheese recipe. Cottage cheese cream for biscuit cake - gentle and light! Cooking technology and recommendations for the use of curd cream for biscuit cakes

Making a homemade cake is a difficult and responsible task that requires patience and perseverance. In order for the dessert to turn out the way you intended it, you need to follow the rules at all stages. Curd cream for a cake is a completely different story. It should be light and gentle, and for this you need to work hard for glory. To make it work, you must choose the right cottage cheese, correctly calculate the proportions and withstand the cooking time. In fact, there is nothing difficult in this. Read on and learn about all the important nuances.

How to choose cottage cheese for cream cake

Many housewives make the same mistake - they buy packaged cottage cheese in the nearest store. Yes, it's convenient, but if you want a really great dessert, it's better to buy homemade ingredients. Take a little longer to get to the market and buy fresh farm cottage cheese with a fat percentage of about 7-9%.

How to make cake cream at home

You do not need to have outstanding culinary skills to do this. The cooking process does not take much time, so you can practice at least every day. Choose your favorite recipe, calculate the volume of all ingredients with extreme accuracy and follow simple instructions. With a little experience, you can improve the cooking scheme at your discretion.

Classic recipe

First of all, you must master the basic classic recipe in order to understand the general principle of cooking. So, write down the standard set of products:

• fat cottage cheese (8-9%) - 300 g;
• butter - 60-70 g;
• powdered sugar - 380-440 g;
• vanilla extract - 6-7 g.

Cooking a classic cream for cottage cheese cake:

1. We combine cottage cheese with vanilla extract, add butter.
2. Beat the resulting mixture until a homogeneous dense mass is obtained. In the absence of a mixer, you can use a fork for this.
3. Gradually add the pre-sifted icing sugar and mix the mass with a spoon.
4. Beat the mass for another 2-3 minutes.

Curd cream with gelatin

Do you want to make the world's most delicate sponge cake cream? Great idea! Everyone who happens to taste this treat will be delighted. Make it very easy! You will need the simplest ingredients:

• gelatin - 20 g;
• chilled purified water - 120 ml;
• cottage cheese of medium fat content (6-8%) - 460-480 g;
• sugar - 160-180 g.

Cooking air curd cream for biscuit:

1. Pour gelatin into a medium-sized metal container, pour cold water and leave for 40-50 minutes. During this time, the gelatin should thicken.
2. In the meantime, you need to beat the curd. If the mixer is not at hand, you can rub it through a sieve.
3. Thick gelatin is placed in a water bath, heated until the granules are completely dissolved, and then cooled.
4. Add the gelatin mixture and sugar to the cottage cheese, beat again.
5. Place the finished creamy mass in the refrigerator for 10 minutes. After that, it can be used to impregnate and decorate the dessert.

On cream

If you need to quickly make a decoration for a pancake or shortbread cake, use sweet cream on cream. This amazing delicacy will appeal to adults and children. How to cook it? There is nothing easier! This will require:

• vanilla sugar - 6-7 g;
• cottage cheese of medium fat content (6-8%) - 650 g;
• fat cream - 320-340 ml;
• sugar - to taste (about 80-120 g).

How to make a light curd cream for cakes and cakes - step by step instructions:

1. Thicken the cottage cheese by grinding it through a sieve, or mashing it with a fork.
2. Add cream and beat until smooth with a mixer or whisk.
3. Add sugar and vanilla, mix thoroughly again.
4. If the consistency is too thin, you can thicken it by adding a small amount of powdered sugar.

orange-lemon

What could be more beautiful than fruit cream for a birthday cake? With it, the taste of the main dessert becomes unforgettable. The recipe with which you will now familiarize yourself is successfully used in many confectionery factories. So, if you decide to prepare a lemon-orange mass, take a pen and write down the necessary ingredients:

• fat cottage cheese (9-10%) - 300 g;
• lemon - 1 pc.;
• sugar syrup - 60-70 ml;
• zest of one orange;
• vanillin - 5-7 g;
• white sugar - 90-110 g;
• walnuts - 40-50 g;
• cream - 320-340 ml;
• gelatin - 12-15 g.

Step by step cooking instructions:

1. Mash cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
2. Add sugar to the cottage cheese, add vanilla, beat until a homogeneous consistency is obtained.
3. Roast and chop the walnuts. Move them to the curd.
4. Skip the lemon and orange peels through a fine grater, mix in a separate small bowl with whipped cream.
5. Grind lemon and orange slices with a blender. Mix the resulting liquid mass in a deep bowl with sugar syrup.
6. Combine the contents of all three containers, beat thoroughly.

First option

Fat cottage cheese (9-18%) - 1 pack
Fatty sour cream (20-25%) - 400 ml
Sugar - about 1 cup

Grind cottage cheese (it is best to do this in a blender so that even small grains do not remain). Add sugar and sour cream - beat everything. The taste of this cream can be varied with vanilla sugar, walnuts or almonds. Nuts should be crushed quite finely, but not "into flour".

Another variant curd-sour cream can be prepared by taking sour cream and cottage cheese in the reverse proportion, and at the same time adding 50 g of butter. Whisk the ingredients together with the sugar until smooth.

If you introduce gelatin (1 tablespoon) dissolved over low heat into a sweet curd-sour cream mass, you will get a soufflé based on the same cream. Such a soufflé will look great as a layer between biscuits - you get a cake similar to Bird's Milk.

In any case, if you use a cream based on sour cream and cottage cheese, then the finished product should be allowed to stand for about an hour in a cool place. During this time, the cakes will be slightly soaked, and the cream will harden a little.

Cream cheese cream

The word "cream" is associated with something tender, sweet and very tasty. There are a huge number of types and methods of preparing various creams, each of which gives desserts a special taste. One of the most delicious and healthy creams is considered to be cottage cheese cream.

To prepare a cream of cottage cheese and cream, you will need the following ingredients: 200 grams of fat-free cottage cheese, 200 milliliters of heavy cream, 100 grams of sugar and 1 teaspoon of vanilla sugar.

1. Using a blender, grind the cottage cheese until a homogeneous mass is formed.

2. Mix the cream with sugar, vanilla sugar and beat with a mixer into a strong lush foam.

3. Mix whipped cream with cottage cheese and mix gently.

The delicate texture of curd cream allows you to use it as a filler and decoration for cakes, pastries and cookies. In addition, by placing a small amount of such a cream in a glass vase, decorating it with grated chocolate and fresh berries, you can get a great independent dessert.

Curd-yoghurt cream

If you take the usual classic biscuit as the basis of the cake, but fantasize with creams, then you can surprise guests with a new treat every time. I suggest trying to cook curd-yogurt cream, which turns out to be melting in your mouth, light and tender. By changing natural additives, you can make a variety of delicious creams. But you should not try to combine too many different flavors in one cream, the yogurt and juice used in the cream should be in harmony with the rest of the cake filling - fruit, impregnation or jam.

Recipe for cottage cheese and yogurt cream:

20 grams of gelatin;
500 grams of cottage cheese (rustic, always fresh);
120 ml of any juice or water (half a glass);
400 grams of yogurt;
4 tablespoons of sugar.

Cream preparation:

1. Pour gelatin for 40 minutes with water (boiled chilled) or juice, which will give the cream a certain taste.
2. Cottage cheese should be homogeneous, without "grains", for this it must be crushed through a fine strainer.
3. Beat the prepared cottage cheese, yogurt and sugar in a blender.
4. Warm the soaked gelatin over low heat without boiling until the grains dissolve. Let the solution cool slightly.
5. Add gelatin to the curd mixture, continuously whisking the cream with a blender.
6. Put the cream in the refrigerator. After the cream thickens, it is laid out from the cup onto the prepared cake, but do not mix: you just need to take the cream with a spoon and carefully level it.

Curd cream for cake

I think many people love delicious desserts smeared with curd cream. With curd cream, you can make pies, cakes, pastries, cookies, as well as using unsweetened ingredients, sandwiches and pita.
Curd cream for a cake is quite simple to prepare at home, and the recipe can be different every time. I offer two options that go well with biscuit dough.

Cottage cheese butter cream

Ingredients:

200 grams of cottage cheese;
150 grams of powdered sugar;
200 grams of butter;
vanillin to taste.

Cooking:

1. Leave the butter warm for a few hours to soften, then cut into pieces, add powdered sugar and beat thoroughly with a mixer.
2. Rub the cottage cheese through a fine sieve, add to the butter mixture, beat.
3. Continuing to beat vigorously, add vanillin.
4. Remove for an hour in the cold, and the cream is ready.

Curd jelly cream

Ingredients:

200 ml of milk;
150 grams of cottage cheese;
2 tablespoons of butter;
4 chicken eggs;
4 tablespoons of flour;
1 cup of sugar;
1 tablespoon of gelatin;
vanillin to taste.

Cooking:

1. Pour the flour into a ladle, pour in milk, mix well so that all the lumps disappear. Bring to a boil and then cool.
2. Pass the cottage cheese through a sieve with a spoon, combine with butter and sugar, mix.
3. Separate the yolks from the proteins, beat, combine with the curd mass. Mix thoroughly in a blender until a homogeneous consistency is obtained.
4. Mix flour with curd mass and vanilla.
5. Soak gelatin in water for 20 minutes, heat until completely dissolved.
6. Beat the whites with a mixer into a fluffy foam.
7. Combine the curd mass, gelatin and proteins, mix well and put in the refrigerator for four hours.

Curd cream with condensed milk

If you don't know how to make cottage cheese cream with condensed milk at home, this recipe will help you. Take a pack of low-fat cottage cheese, 1 cup sugar, 1 tablespoon gelatin, 4 eggs, 200 ml milk, 3 tablespoons flour, 3 tablespoons butter and condensed milk. Pour the flour with milk, mix until a homogeneous mass is formed and bring to a boil, then cool. Beat the yolks, add butter, sugar and cottage cheese to them. Also whisk until a homogeneous mixture is obtained. Pour in the condensed milk (you will need about 5-6 tablespoons) and flour with milk, add vanilla and mix again.

Further preparation is no less simple. Dissolve the gelatin in water and beat the whites into a thick foam. Mix all the ingredients and leave in the refrigerator for a couple of hours. With this curd cream with condensed milk, you can make many more dishes tastier. Note that the cream itself will turn out to be quite thick due to gelatin.

If this recipe seems too complicated for you, use the following. Mix together 1 cup of granulated sugar, 1 pack of vanilla, 1 pack of low-fat cottage cheese. Make sure that there are no lumps left in the mass. After that, add condensed milk to taste and sour cream. As a result, you will get a sweet, homogeneous cream, also of a fairly thick consistency.

Curd cream for eclairs

Eclairs are a delicious dessert, which gourmets owe to Marie-Antoine Careme, who is nicknamed the "king of chefs" for his extraordinary culinary skills. The name of this lightest cake in French means "lightning", which probably means very fast, "lightning" cooking. The traditional filling of an oblong “pie” made of choux pastry is a heavy butter cream, the number of calories in which terrifies all the women who are losing weight. Cottage cheese cream for eclairs will help minimize the consequences of absorbing your favorite treat - no less tasty, but at the same time, far from being as high-calorie.

In order to prepare such a filling at home, write down the following recipe:

A pack of cottage cheese (200 gr.);
one glass of powdered sugar;
200 ml of heavy cream;
vanilla essence (2-3 drops).

All products used for the preparation of the cream must certainly be absolutely fresh. Grind the grated cottage cheese with powdered sugar and combine with whipped cream. Add vanilla essence or vanilla sugar to taste, and mix everything as thoroughly as possible or beat with a mixer so that the filling becomes more airy. Dial the curd cream into a pastry bag and fill the chilled eclairs with it through a small hole. If there is no pastry bag in your kitchen, just cut the cakes on the side, and then put a little cottage cheese cream into the gap with a teaspoon. Sprinkle the finished eclairs lightly with powdered sugar and serve.

Curd-banana cream

Airy and incredibly tender cottage cheese-banana cream can be served as a separate dessert, putting it in bowls and decorating it beautifully. It is good to fill sand baskets, tasty tubes and biscuit rolls with this cream. A mass of cottage cheese and banana can also be used as a layer for cakes.

It is not difficult to prepare such a dessert at home. The recipe for cottage cheese banana cream is simple, the ingredients are available.

So, let's start cooking goodies. We take products:

Cottage cheese (200 g);
kefir (100 g);
banana (2 pieces);
sugar (to taste);
vanilla sugar (1 sachet);
nuts or chocolate for decoration.

In a blender, beat the cottage cheese, turning it into a lush homogeneous mass. Add kefir, sugar, vanilla sugar and banana cut into small pieces. Whisk again. If the sugar has dissolved, the dessert is ready.

We lay out the finished curd-banana mass in bowls, decorate with grated chocolate or nuts. This cream will especially appeal to guests who prefer light and healthy desserts.

If you are preparing a cream of cottage cheese and banana for a cake layer or as a filler for confectionery, then you can reduce the amount of kefir in the recipe. Such a cream will turn out to be thicker, it will not spread over the product.

This cream can be mixed with a creamy gelatin mass, and then the dessert will resemble “bird's milk”. It is very tasty if you put a layer of such a cream on top of a biscuit cake. It remains only to decorate the top of the cake, and you can safely serve a treat even to the most sophisticated guests.

Curd cream with gelatin

Curd cream with gelatin is one of the best options for layering and decorating light summer cakes, which are prepared using fresh berries and fruits. A sour-milk note combined with a bright fruit and berry flavor guarantees an excellent result for the hostess. There is more than one recipe for curd cream - however, like any other. How to prepare such a cream at home?

We will need:

400 g cottage cheese, 4 eggs, 100 g sugar (preferably powdered sugar), 200 g heavy cream, vanillin, 1 tsp. gelatin. To achieve the best result, rub the cottage cheese through a sieve or grind it in a blender until it turns into a homogeneous, tender mass. Separately, grind 4 yolks with sugar until foam appears. Prepare gelatin: dissolve it in 1/3 cup of cold water and wait until it swells. Then we drain the excess moisture and heat the gelatin over low heat until completely dissolved. While the gelatin is cooling, whip the cream with a mixer. Their fat content should be at least 30%, do not whip from lighter strong, stable masses. Remember that the cream must be chilled before whipping. However, you can also buy ready-made ones.

We combine cottage cheese with yolks, vanilla and cream. Beat the mass with a mixer for greater uniformity. We introduce gelatin - in a thin stream, slowly. Mix thoroughly. Ready! Curd cream with gelatin is perfectly stored in the refrigerator. It can be used both as a layer for a cake and as a separate delicious dessert. In this case, it is served in portions, decorated with grated chocolate or jam, jam. If desired, pieces of fresh fruit or raisins, grated lemon zest can be added to the cream.

Curd cream for cake, biscuit and desserts - 3 effective recipes without the addition of gelatin. Save so you don't lose!

Curd cream without gelatin - 3 recipes for cake and desserts

Air curd cream with cream for desserts, trifles, sweet baskets

This cream is the most airy, its taste is more delicate and creamy. Despite this, it holds its shape well.

Ingredients:

• 200 grams of cottage cheese;
• 50 grams of sugar;
• 200 ml heavy cream (at least 22% fat, ideally 33%).

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How to cook:

1. Beat cottage cheese with sugar with a blender until smooth, so that there are no grains.

2. Gradually pour in the cream, whipping the cream to peaks of medium density, first at a low speed, then gradually increasing it.

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3. That's it! Air curd cream with cream is ready. Bon appetit!

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Classic cottage cheese cream for cake with butter

This curd cream is the most dense of all and holds its shape better.

Ingredients:

• 300 grams of cottage cheese;
• 70 grams of butter;
• 150 grams of powdered sugar;
• a pinch of vanillin or 1 teaspoon of vanilla extract.

How to cook:

1. Kill the cottage cheese with a blender until smooth or rub it through a sieve several times.

2. Add butter at room temperature and mix again with a blender so that there are no lumps.

3. Gradually pour in the powdered sugar and beat the cream with a mixer until the mass becomes homogeneous.

Classic curd cream is ready! Bon appetit!

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Delicate cottage cheese cream without gelatin with sour cream

This is a medium-weight cream - not as dense as the classic version, but denser than cream with cream.

Ingredients:

• 300 grams of fatty cottage cheese;
• 100 grams of sour cream;
• 80 grams of powdered sugar;
• vanillin to taste.

How to cook:

1. Fold the sour cream on cheesecloth folded in 4-8 layers and leave for several hours or overnight to drain excess whey.

2. Blend the cottage cheese with a blender until smooth or rub through a sieve.

3. Add sour cream and stir. Then start gradually adding powdered sugar and beat the cream with a mixer at low speed.

That's all! Delicate curd cream for cake with sour cream is ready. Bon appetit!

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Cottage cheese cream for a cake is a delicate airy mass with a wide variety of flavors. It holds its shape perfectly and does not spread, so many chefs use it to work with complex desserts. However, even curd cream itself is already a full-fledged treat for the sweet tooth.

Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve the perfect smoothness of the cheese mass. For taste and aroma, a variety of ingredients are added to it. Almost every recipe for curd cream for a cake contains sugar or powdered sugar. Vanillin, butter, milk, cream, sour cream, condensed milk and natural yogurt, eggs, etc. are also often used.

More original options for curd cream for cake involve the addition of cognac, liquor or dessert wine, fruit puree or syrup, cocoa, gelatin, etc.. Usually, all the ingredients are simply mixed together and whipped into a fluffy mass, which is very easy to use to soak the dessert.

Curd cream for cake allows you to experiment with fillings, because it is combined with almost all sweet ingredients. You can also choose absolutely any cakes - the curd cream always lays down in an even layer and emphasizes the consistency of the dessert.

Cake with cottage cheese cream can be cooked in the oven or made without baking at all. So, pancakes or shortbread cookies are often used as the basis. Curd cream is also great for decorating the top of the cake - you can make beautiful patterns and small confectionery figures out of it.

The secrets of making the perfect curd cream for the cake

Curd cake cream is ideal for home baking, and professional confectioners often use just such a filler for their masterpieces. This airy delicacy is made extremely simply, and the result exceeds all expectations. Novice cooks can learn a few secrets, how to make cream cheese cake, from the following notes:

Secret number 1. Cream cheese must be crushed before adding it to the rest of the ingredients. You can do this with a blender, and in its absence, use a sieve. The procedure is necessary even if the curd itself is not grainy.

Secret number 2. Cottage cheese-yoghurt and curd-sour cream must be kept in the refrigerator for a while after cooking. If gelatin is also present in the recipe, then the finished cake will also need to be left in the cold for a while.

Secret number 3. To prepare the curd cream for the cake, it is best to get a mixer or blender. You can beat the ingredients with a whisk, but the whole process will be quite laborious, but the consistency of the finished cream may not match the expectations placed on it.

Secret number 4. To give the curd cream any shade, you can use fruit or vegetable juice. The best dyes in this case are beets and carrots.

Secret number 5. In recipes for cottage cheese cream for a cake, it is absolutely impossible to replace butter with spread or margarine.

This cream is very gentle due to the addition of powdered sugar and condensed milk. In addition, the dessert will complement the aroma of vanilla sugar and cognac. If there is no cognac, you can use liquor or dessert wine. Of course, if the cake is being prepared for children, it is better to exclude the alcoholic ingredient altogether or replace it with berry syrup. The consistency of the cream will be thick. It is recommended to use impregnation for biscuit together with it.

Ingredients:

• Cottage cheese - 320 g;
• Condensed milk - 65 g;
• Powdered sugar - 90 g;
• Butter - 175 g;
• Vanilla sugar - 1 sachet;
• Cognac - 1 tbsp. l.

Cooking method:

1. Heat the oil to room temperature and put it in a deep plate.
2. Pour powdered sugar and vanilla sugar to the butter, beat everything with a mixer until white.
3. Continuing to beat the cream at high speed, gradually introduce condensed milk into it.
4. Add cognac and beat a little more.
5. Rub the cottage cheese through a fine strainer and pour into the finished cream, mix everything gently.
6. Blend all ingredients again until completely combined.

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If not only the taste of the cake is important, but also its appearance (for example, if we are talking about a festive dessert), then it is best to use cream cheese cream with the addition of gelatin. This simple secret ingredient will make the curd mass even more airy, while the cream will add a rich white color and a delicate texture. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations suggested there, even if they differ from the recipe.

Ingredients:

• Granular cottage cheese - 250 g;
• Cream - 300 ml;
• Gelatin - 10 g;
• Sugar - 80 g;
• Water - 50 ml.

Cooking method:

1. Pour gelatin with cold water and leave for 40 minutes.
2. Grind the cottage cheese through a sieve, add half the sugar to it.
3. Dissolve gelatin to a liquid state and cool to room temperature.
4. Pour the gelatin into the curd and mix.
5. Mix the cream and the remaining sugar, beat everything into a foam using a mixer.
6. Gradually add the cream into the bowl with the cottage cheese, stirring constantly the cream.
7. After adding the cream, the cake will need to be kept in the refrigerator for several hours.

For a cake with fruit filling, just such an airy curd cream is best suited. It will emphasize the taste of the rest of the ingredients, make the dessert very tender. You need to take the simplest yogurt - without any flavoring additives. The fat content of this product is of fundamental importance. The process of preparing the cream is extremely simple - you can entrust it even to a novice hostess or practice using it for more sophisticated recipes.

Ingredients:

• Cottage cheese - 250 g;
• Heavy cream - 400 ml;
• Sugar - 3 tbsp. l.;
• Vanillin - 1 sachet;
• Yogurt - 200 g.

Cooking method:

1. Put cottage cheese in a blender bowl and grind it until smooth.
2. Add vanilla and yogurt to cottage cheese, beat at medium speed.
3. In a separate bowl, mix the cream and sugar, beat them until a strong foam.
4. Combine the curd and creamy mass, continue to beat everything together until completely homogeneous.
5. Before preparing the cake, leave the cream in the refrigerator for a couple of hours.

This recipe for cottage cheese cream for a cake is considered a classic, so every housewife who loves to bake at home should definitely familiarize herself with it. Thanks to butter, the curd mass becomes even more tender and juicy, and vanilla gives an appetizing aroma. Before applying the cream to the cakes, you do not need to heat or beat it again - it is better to use it chilled.

Ingredients:

• Cottage cheese - 200 g;
• Powdered sugar - 150 g;
• Butter - 200 g;
• Vanillin - 1 pinch.

Cooking method:

1. Heat the butter to room temperature, cut into cubes.
2. Pour powdered sugar to the butter, beat them together until a fluffy white mass is obtained.
3. Separately grind the cottage cheese in a blender and transfer it to the sugar-butter mixture.
4. Beat the cream intensively, adding vanilla in the process.
5. When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.

Pancake cake is a fairly popular homemade dessert. Cooking cakes for him is as easy as shelling pears - just fry more pancakes! Nevertheless, the main taste of the dish directly depends on the chosen cream. Cottage cheese will become one of the simplest, but at the same time tasty and healthy options. If you wish, you can use your favorite pancake recipe instead of the one suggested below. If you don’t want to make a chocolate cake, just exclude cocoa from the dough.

Ingredients:

• Milk - 600 ml;
• Vegetable oil - 30 ml;
• Eggs - 2 pcs.;
• Flour - 1 cup;
• Baking powder - ½ tsp;
• Salt - ½ tsp;
• Cocoa - 1 ½ tbsp. l.;
• Sugar - 100 g;
• Cottage cheese - 400 g;
• Sour cream - 100 g;
• Vanillin - 2 g.

Cooking method:

1. Break the eggs into a deep plate, pour salt and one and a half tablespoons of sugar to them.
2. Beat the eggs thoroughly and pour half of the specified amount of milk into them.
3. Sift the flour together with the baking powder, gradually fold into the dough.
4. Mix all the ingredients until smooth, add to them all the remaining milk and vegetable oil.
5. Set pancake batter aside for 20 minutes.
6. Bring the cottage cheese with a blender to a paste-like state.
7. Add the remaining sugar (about 80 g), vanillin and sour cream to the resulting mass.
8. Beat the cream until smooth with a blender or mixer.
9. Divide the dough for pancakes into two parts and add cocoa powder to one of them, mix.
10. Heat the pan well and grease it with a small amount of vegetable oil (it is better to use a silicone brush).
11. Scoop up the pancake batter with a ladle and pour it into the skillet.
12. Spread the dough over the entire surface of the pan, fry the pancake on both sides until golden brown.
13. Do the same for all the other pancakes.
14. Put a white pancake on a flat dish and grease it with cottage cheese cream, then put a chocolate pancake on top.
15. So form the whole cake, grease it on top and on the sides with the remaining curd cream.
16. Decorate the top with cocoa.

The combination of cherries, cottage cheese and chocolate dough is loved by absolutely all confectioners and sweet tooth. Such a delicacy, even if prepared from the simplest products, still looks very appetizing and elegant. For biscuit dough, instead of cocoa, you can take grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. So that the cherry filling does not spoil the cream, it is better to sprinkle it with a small amount of starch before adding it to the cake. The biscuit here is prepared a little unusually, but it is this way of kneading the dough that allows you to get a fairly fluffy cake - the dough is enough for three cakes.

Ingredients:

• Flour - 2 cups;
• Eggs - 5 pcs.;
• Starch - 1 tsp;
• Cocoa - 1 ¼ tbsp. l.;
• Sugar - 1 ½ cups;
• Vanillin - 5 g;
• Sour cream - 200 g;
• Cottage cheese - 200 g;
• Gelatin - 10 g;
• Freshly frozen cherries - 300 g;
• Powdered sugar.

Cooking method:

1. Mix flour, cornstarch and 1 tablespoon cocoa powder in a deep mixing bowl.
2. Break the eggs into a separate saucepan, add vanillin and half a glass of sugar to them.
3. Put the saucepan on a slow fire, beat the eggs for 3-4 minutes (heat to no more than 50 degrees).
4. Remove the saucepan from the heat and continue to beat the eggs with sugar for another 10 minutes using a mixer.
5. Sift dry ingredients (flour, starch and cocoa) through a sieve and gradually add to the egg mass.
6. Transfer the dough to a greased or parchment-lined form, bake at 180 degrees for 35 minutes.
7. Prepare gelatin according to package instructions, melt and cool.
8. Mix cottage cheese, sour cream and remaining sugar, mix well.
9. Add gelatin to the cream and mix everything again until smooth.
10. Leave the cream in the refrigerator for 20-30 minutes (no longer!).
11. Carefully cut the finished biscuit into three cakes, put the first one on a flat dish.
12. Lubricate the cake with cream, defrost the cherries and put on top of the curd mass, cover with a second cake.
13. Add cream and filling again, lay out the third cake and grease it with curd cream.
14. Sprinkle the cake with cocoa powder and powdered sugar, leave in the refrigerator for 3 hours.

Now you know how to make cottage cheese cream for a cake according to a recipe with a photo. Bon appetit!

Hello dear readers of my blog. Today I will tell you about the cream, which has recently become more and more popular among both professional pastry chefs and those who love to cook delicious homemade desserts. This is a curd cream for a cake or various pastries.

An important advantage of this confectionery product is that it is possible to regulate its calorie content by selecting cottage cheese of various fat content and other ingredients. However, it always remains delicious.

The process of making cottage cheese cream for a cake is a wide field for the confectioner's imagination. To diversify its taste, you can add various fillers, such as raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as a substitute for butter, you will get an equally tasty protein curd cream.

For cooking, only three ingredients are enough: cottage cheese, sugar and any dairy product of a liquid consistency. Yogurt can be used with or without fillers. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.

If a denser consistency of curd cream is required, gelatin is added to it. Then it is great for various pastries and will keep its shape well without spreading.

Benefits of homemade curd cream

The quality of the curd is important. The best option is considered if it is homemade. Better yet, cook it yourself.

Using quality products, you will be sure that the resulting cream will not include any unnecessary, and sometimes quite harmful additives that can often be found in products bought in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features of the preparation of cream

All products except butter must be chilled. So the cream will beat better. Particular attention should be paid to sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when whipped. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to kill the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Consider a few recipes Cream for cake with cottage cheese. Despite the fact that the technology of their preparation is almost the same, however, depending on the products used, different types of it are obtained, radically different from each other both in taste and in consistency.

The attached photos to the step-by-step explanations for the preparation of curd cream will help to more clearly present the whole process and make it easy and accessible even for young housewives who do not yet have experience in the confectionery art.

Curd cream classic recipe

I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal tender and uniform consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.

It is not advisable to take granular cottage cheese. The cream is great for layering cakes and filling eclairs or wafer rolls. It is also served with pancakes or added to fruit salads.

Required:

• cottage cheese with a fat content of 9% - 300 gr
• powdered sugar - 440 gr
• vanillin - 2 gr
• butter - 70 gr

Cooking:

1. Combine cottage cheese with butter and vanilla and mix
2. Beat everything with a mixer until a fluffy mass is formed
3. Gradually add powdered sugar and beat until you get a homogeneous and airy mass.

The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turned out to be very thick, do not be upset. Cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.

Curd cheese cream

This cream is great for all types of confectionery as a spread or filler.

Important: Curd cream cheese should be chilled in the refrigerator, and the butter should be softened. Sugar should not be consumed. Since the process of whipping the mass is not long, the sugar does not have time to dissolve. It should be replaced with powdered sugar.

Required:

• curd cheese - 300 gr
• butter - 110 gr
• powdered sugar - 80 gr

Cooking

1. Beat butter at medium speed for 1-2 minutes
2. Gradually add powdered sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
3. Add cream cheese in small portions, beat for about one minute. You can gently mix the cheese with a spoon until a homogeneous mass is obtained.

The consistency of the cream will be quite soft. But it is enough to keep it for a couple of hours in a cold place, and it will be dense and keep its shape well. Food coloring or berry puree can be added to the cream. which will give the cake an unusual color scheme.

Application of curd cheese cream

It is especially interesting to arrange layers in cakes, create various decorations on cupcakes. Such a cream can also be an independent dessert, and colored inclusions will make it festive and attractive for children.

In order for the cream to lie evenly on cakes and other products, it must be removed from the refrigerator 15 minutes before starting work. In this case, it will be pliable and stretch well until the decoration is given the desired shape. If the decoration takes a long time, then the product must be periodically sent to the refrigerator for solidification. A variety of small decorations in the form of stars, flowers, houses and other figures are easily prepared from the frozen cream.

It tolerates freezing well. Thanks to butter, the cream after freezing does not lose its qualities and freely tolerates all manipulations. It is used for pouring glaze, and also as a decoration on jelly desserts and cakes.

Curd-sour cream

The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.

Required:

• sour cream 20% fat - 400 gr
• cottage cheese with a fat content of 8% - 300 gr
• granulated sugar - 1 cup

Cooking

1. Soften cottage cheese by rubbing through a sieve
2. Add sugar to sour cream and mix well.
3. Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes lush.

Whip sour cream very carefully. She tolerates this procedure in a very peculiar way and can suddenly begin to turn into butter with a separation of buttermilk. Therefore, it is necessary to beat at a low speed and carefully monitor the formation of mass.

If you replace sour cream with yogurt, you get a completely new flavor. Vanilla sugar or extract is added if desired.

Curd cream

This cream has a particularly light, airy texture and a very delicate taste. Using fat-free cottage cheese for its preparation, you can get a product with a fairly low calorie content.

It should be remembered that the cream must be chilled. You need to beat them at low speed, carefully monitoring the formation of a lush mass.

Required:

• cream - 200 gr
• fat-free cottage cheese - 200 gr
• granulated sugar - 100 gr
• vanillin - 1 teaspoon

Cooking:

1. Beat cottage cheese with a blender or wipe through a sieve
2. Beat cream with sugar and vanilla with a mixer for about 1 minute
3. Gently place the cottage cheese in small portions into the resulting mass and mix.

The cream is easy to diversify with various fruit additives, such as syrup, berry or fruit puree, or by adding nuts or candied fruit. So for cupcakes, the following recipe is ideal.

Required:

• cottage cheese up to 10% fat - 300 gr
• orange or lemon - 1 pc.
• syrup (any) - 70 ml
• cream - 340 ml
• nuts (any) - 50 gr
• vanillin - 1 tsp
• Sugar sand - 110 gr

Cooking:

1. Soften cottage cheese with a blender
2. Roast and crush nuts
3. Remove the zest from the orange
4. Combine cottage cheese with sugar and vanilla and beat with a mixer
5. Add the zest to the cream, mix well
6. Citrus slices whip blenders
7. Pour the syrup into the resulting juice
8. Combine all the obtained components and mix thoroughly.

With this cream, you can decorate cupcakes, fill eclairs, coat cake layers. The syrup can give it different color shades, which makes products with it especially attractive. It can also be used as an independent dessert.

Cream of cottage cheese and condensed milk

This cream goes well with biscuit cakes, suitable for filling sand baskets, eclairs, lubricating rolls. Products with it acquire a peculiar rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it more useful.

Required:

• butter - 200 gr
• sour cream - 200 gr
• condensed milk - 10 tbsp. spoons
• cottage cheese - 400 gr

Cooking:

1. Combine cottage cheese, previously wiped, with sour cream
2. Beat with a mixer until a homogeneous creamy mass is obtained.
3. Combine with condensed milk and beat again
4. Add oil and stir
5. Gradually add cottage cheese and beat until a tender and airy mass is obtained.

If desired, you can add lemon or orange zest, mint syrup, or any other flavoring to this cream, if desired.

Curd yoghurt cream

The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on the gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt do not interrupt each other, and both of them are clearly felt.

You will need:

• cream 33% - 250 ml
• powdered sugar - 100 gr
• cottage cheese 9% - 450 gr
• yogurt - 200 gr

Cooking:

1. Beat the yogurt with cottage cheese with a mixer.
2. In a separate bowl, beat the cream with the sugar
3. We combine both whipped masses and gently mix with a spoon or spatula.

It took no more than 15 minutes, and a gentle, airy cream is ready. You can start assembling the cake or fill it with eclairs. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If sweet yogurt is used, then the powder should be taken less than indicated in the recipe so that the cream does not turn out cloying.

Curd cream with gelatin for biscuit cake

This cream has a pleasant sweet and sour taste. It is prepared very easily and quickly. Its consistency is similar to cottage cheese mousse. It goes well with any cakes and with various fruits and berries, which are placed under it as a base when assembling the cake or are introduced directly into the cream during its preparation.

You will need:

• sour cream 20% - 400 gr
• cottage cheese 9% - 400 gr
• powdered sugar - 200 gr
• vanilla sugar - 1 tsp
• gelatin - 25 gr

Cooking:

1. Soak gelatin in chilled boiled water
2. Beat sour cream first separately, and then together with powdered sugar and vanilla
3. Combine the resulting mass with softened cottage cheese and mix
4. Heat gelatin and bring to a liquid state and add to the mass
5. Whisk everything until ready
6. The resulting cream should be used immediately for the cake. In a frozen form, it will not be possible to use it for smearing cakes.

Cottage cheese butter cream

The cream is used as an independent dessert or for spreading, decorating and leveling the surfaces of confectionery. In this recipe, you will learn how to make cream for sponge cake at home.

You will need:

• butter - 300 gr
• cottage cheese - 500 gr
• powdered sugar - 300 gr
• vanilla essence - 0.5 tsp

Cooking:

1. We wipe the cottage cheese through a sieve
2. Whip the butter
3. While whisking, add sugar and vanilla.
4. We put cottage cheese in small portions
5. Beat until a homogeneous and fluffy mass is obtained.

This cream is easy to color with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When collecting a cake, you can alternate white layers with colored ones.

Curd banana cream

This cream with a gentle banana flavor can be a real pleasure and not cause much concern for those who are afraid of gaining extra pounds. It is used as an independent dessert, which is perfect for a festive table and for a regular breakfast.

It can be prepared in minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figurines, candied fruits, nuts, and so on.

You will need:

• Banana - 2 pcs
• cottage cheese - 200 gr
• natural yogurt -100 gr
• honey - 1 tbsp. spoon
• chocolate for decoration - 50 gr

Cooking:

1. Cut bananas into pieces
2. We put cottage cheese, 1.5 bananas, yogurt in a bowl
3. Blend with a mixer or immersion blender
4. Add 1 tablespoon of honey and beat until you get a thick cream
5. We lay out the resulting cream in bowls, add the remaining pieces of banana.
6. Decorate dessert.

Curd cream for cake decoration

With all the variety of recipes presented on this blog, one should highlight the cream, which is intended specifically for decorating the cake. Consider such a recipe with a detailed study of all positions.

You will need:

• cream - 400 gr
• powdered sugar - 50 gr
• curd cheese - 200 gr

How to cook:

1. Mix all ingredients in a bowl
2. Whisk everything thoroughly

In just a few minutes, we have prepared the perfect cream that can decorate any confectionery. Putting it in a pastry bag, you can create various decorations. It lays down in an even elastic layer, does not spread. It can be tinted any color with food coloring. Various essences or vanillin can be added for additional flavor.

Well, dear readers of my blog, we have reviewed the most popular curd cream recipes with you. I hope that all the information was presented to you in a convenient and accessible form, and the photographs accompanying each recipe helped to get a deeper understanding of the cooking process. If you were interested in my blog, put likes, recommend it to your friends. And I'm waiting for you with new interesting recipes.