Curd cheese cream. Hochland Cream Cheese - “I buy dozens of it. For what? It makes a delicious cream for cakes! I'm sharing the recipe. We make a cake, like from a pastry shop, ourselves!” Cream for decorating a cake made from curd cheese

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. In addition, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular among “losing weight ladies.” Below are several options for simple and delicious creams for various types of desserts.

The classic cream requires very little time and a minimum amount of products. It can be used to decorate baked goods, layer cakes and layered pastries, or as a basis for preparing more complex cream.

To prepare the classic recipe you will need:

• cottage cheese (fat) – 250 g;
• 350 grams of powdered sugar;
• butter – 50 grams;
• 1 tsp vanilla extract.

First you need to mix vanilla extract and cottage cheese (9% fat) well. Then add oil and beat with a blender. After obtaining a homogeneous mass, gradually add powdered sugar. This component should be sifted
to prevent the formation of lumps. You need to mix it in with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.

On a note. The cream must be kept in the cold before applying to the cake or before using it as a layer. This will give durability to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This is also due to the cream that serves as the filling.

Curd cream for eclairs is prepared from the following products:

• 4 chicken egg yolks;
• cottage cheese – 400 grams;
• vanillin;
• 0.2 liters of heavy cream (from 30%).

Grind the yolks with sugar, beat the curd in a blender, and also beat the cream until it becomes an elastic foam. Combine all ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.

For the sponge cake

Sponge cake is the most delicate dessert, which should have the same delicate creamy top.

To prepare light curd cream for sponge cake, you will need the following products:

• powdered sugar – 180 g;
• cottage cheese (8-9%) – 480 g;
• water – 180 g;
• 20 grams of gelatin.

Dry gelatin should be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to remove lumps and achieve homogeneity. The gelatin, which is already fairly thick, needs to be warmed up a little so that all the granules dissolve, and then allowed to cool. Gradually add powdered sugar to the cottage cheese and mix with the gelatin mass. It is well suited not only as a decoration, but can also play the role of a biscuit layer.

From curd cheese

Curd cheese cream is used not only as a cake decoration, but also as a “spread” for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use the cream to create cakes from cookies, cream and melted chocolate.

To prepare, you need to prepare the following amount of products in advance:

• oil drain – 120 grams;
• curd cheese – 280 g;
• 90 g powdered sugar;
• vanillin.

Place the softened butter in a blender and while beating, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into foam, add all the cheese and beat for 2 minutes. It is recommended to store the resulting mass in the refrigerator.

Creamy curd cream

Creamy curd cream has a light structure, pleasant delicate taste and melting consistency. This type of dessert is low in calories, as low-fat cottage cheese is used in its preparation.

To prepare a delicious low-calorie cream you will need the following products:

• cream – 200 grams;
• cottage cheese (low-fat) – 200 g;
• granulated sugar – 100 g;
• tsp vanillin.

The curd component must first be passed through a large sieve to remove pieces and lumps. A blender also works well for this purpose. Separately, whip cream, sugar and vanilla. Combine the curd and cream mixture together. The snow-white decor can be sprinkled with chocolate chips on top.

On a note. When whipping the cream, you need to set the mixer or blender to medium speed. But you won’t be able to achieve the formation of a stable, homogeneous, curd foam with a whisk.

For cupcakes

For small cakes (cupcakes), you can make cream with a fruit or berry flavor, such as lemon-orange.

To prepare curd cream for cupcakes, you need to prepare the following ingredients in advance:

• cottage cheese (9-10%) – 300 g;
• 1 lemon or orange;
• syrup – 70 ml;
• cream – 340 ml;
• orange zest;
• walnuts – 50 g;
• vanillin – 1 sachet;
• sugar – 110 g.

Soften the cottage cheese, bring to homogeneity using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. The nuts must be pre-roasted and chopped. Add fresh citrus zest to the cream and stir. Blend slices of peeled citrus fruits (lemon or orange) in a blender until juiced, then pour in sugar syrup. Combine all the resulting mixtures and mix well.

On a note. All dairy products must be fresh.

Curd and sour cream

This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate figures using a pastry syringe, or simply cover the dessert with a thick layer of cream.

To prepare a thick sweet cream you will need the following list of products:

• sour cream – 3 tbsp. l.;
• cottage cheese (5%) – 400 g;
• sugar to taste;
• vanillin – 1 sachet.

First you need to beat the fresh curd with vanilla using a submersible blender or mixer. This helps achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and gradually reduce it towards the end of whipping. The finished mass should be placed in the cold for half an hour - it will soak, infuse and become even thicker.

Hello, dear readers of my blog. Today I will tell you about a cream that has recently become increasingly popular among both professional confectioners and those who like to prepare delicious homemade desserts. This is curd cream for cakes 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 varying fat content and other ingredients. At the same time, it always remains tasty.

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

To prepare, you only need three ingredients: cottage cheese, sugar and any dairy product with a liquid consistency. Yogurt can be used with or without toppings. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.

If a thicker consistency of curd cream is required, gelatin is added to it. Then it will be great for various baked goods and will hold its shape well without spreading.

Benefits of homemade curd cream

The quality of the cottage cheese is important. The best option is considered to be homemade. Better yet, cook it yourself.

By using high-quality products, you will be confident that the resulting cream will not include any unnecessary and sometimes quite harmful additives that can often be found in products purchased in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features of preparing cream

All products except butter must be refrigerated. This way the cream will whip better. You should be especially careful with sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when churned. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to beat 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.

Let's look at a few recipes cream for cake with cottage cheese. Despite the fact that the technology for their preparation is almost the same, however, depending on the products used, different types are obtained, radically different from each other both in taste and consistency.

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

Curd cream classic recipe

I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal delicate and homogeneous 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 grainy cottage cheese. The cream is great for layering cakes and filling eclairs or waffle rolls. It is also served with pancakes or added to fruit salads.

Required:

• cottage cheese 9% fat - 300 g
• powdered sugar - 440 gr
• vanillin - 2 g
• butter - 70 g

Preparation:

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 smooth and fluffy.

The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turns out to be very thick, do not be upset. The 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 excellent for all types of confectionery baked goods as a coating or filler.

Important: The cream cheese should be chilled in the refrigerator and the butter should be softened. Granulated 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 g
• powdered sugar - 80 g

Preparation

1. Beat butter on 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 and beat for about one minute. You can carefully stir in 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 in a cold place for a couple of hours, and it will be dense and hold its shape well. You can add food coloring or berry puree to the cream. which will give the cake an unusual color scheme.

Using cream cheese

It is especially interesting to create layers in cakes and create various decorations on cupcakes. This cream can be a dessert on its own, and the colored inclusions will make it festive and attractive to children.

In order for the cream to lay 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 decoration takes a long time, then the product must be periodically sent to the refrigerator to harden. A variety of small decorations in the form of stars, flowers, houses and other figures can be easily prepared from frozen cream.

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

Curd and 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 g
• cottage cheese 8% fat - 300 g
• granulated sugar - 1 cup

Preparation

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

Beat the sour cream very carefully. She tolerates this procedure in a very peculiar way and may suddenly begin to turn into butter with the separation of buttermilk. Therefore, you need to beat at low speed and carefully monitor the formation of the mass.

If you replace sour cream with yogurt, you get a completely new flavor. If desired, add vanilla sugar or extract.

Curd cream

This cream has a particularly light, airy consistency and a very delicate taste. By using low-fat 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 fluffy mass.

Required:

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

Preparation:

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

The cream is easy to diversify using various fruit additives, for example, syrup, berry or fruit puree, or adding nuts or candied fruits. So the following recipe is ideal for cupcakes.

Required:

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

Preparation:

1. Soften cottage cheese using a blender
2. Roast and chop 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 everything well
6. Blend citrus slices in blenders
7. Pour syrup into the resulting juice
8. Combine all the resulting ingredients and mix thoroughly.

This cream can be used to decorate cupcakes, fill eclairs, and 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 sponge cakes and is suitable for filling shortbread baskets, eclairs, and greasing rolls. Products with it acquire a unique rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it healthier.

Required:

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

Preparation:

1. Combine pre-mashed cottage cheese with sour cream
2. Beat with a mixer until smooth and creamy.
3. Combine with condensed milk and beat again
4. Add oil and stir
5. Gradually add cottage cheese and beat until soft and fluffy.

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

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 does not interrupt each other, and both of them are clearly felt.

You will need:

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

Preparation:

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

It takes no more than 15 minutes, and the delicate, airy cream is ready. You can start assembling the cake or filling eclairs with it. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If you use sweet yogurt, then you need to use less powder than indicated in the recipe so that the cream does not turn out cloying.

Curd cream with gelatin for sponge cake

This cream has a pleasant sweet and sour taste. It is very easy and quick to prepare. Its consistency is similar to curd mousse. It goes well with any cake layers and with various fruits and berries, which are placed as a base when assembling the cake or 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 g

Preparation:

1. Soak gelatin in cooled boiled water
2. Beat the 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 the gelatin and bring it to a liquid state and add to the mixture
5. Beat everything until done
6. The resulting cream should be used immediately for the cake. Once frozen, it will be impossible to use for coating cakes.

Curd butter cream

The cream is used as an independent dessert or for coating, decorating and leveling the surfaces of confectionery products. 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 teaspoon

Preparation:

1. Pass the cottage cheese through a sieve
2. Beat the butter
3. While whisking, add powdered sugar and vanilla.
4. Add cottage cheese in small portions
5. Beat until smooth and fluffy.

This cream can be easily colored with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When assembling the cake, you can alternate white layers with colored ones.

Curd banana cream

This cream with a delicate banana aroma can be a real pleasure and will 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.

You can prepare it in a matter of minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figures, 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 g

Preparation:

1. Cut bananas into pieces
2. Place cottage cheese, 1.5 bananas, yogurt in a bowl
3. Beat the products with a mixer or immersion blender
4. Add 1 spoon of honey and beat until a thick cream is obtained.
5. Spread the resulting cream among the bowls and add the remaining banana pieces.
6. Decorating the dessert.

Curd cream for cake decoration

With all the variety of recipes presented in this blog, it is worth highlighting the cream, which is intended specifically for decorating the cake. Let's consider this recipe with a detailed study of all positions.

You will need:

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

How to cook:

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

In just a few minutes, we prepared the perfect cream that can be used to decorate any confectionery product. By placing it in a pastry bag, you can create various decorations. It lays down in an even elastic layer and does not spread. It can be tinted any color using food coloring. To obtain additional taste, you can add various essences or vanillin.

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

Using it for cream seems like a difficult task at first. Depending on the manufacturer, the consistency and taste of the product differs. Some of them have a less pronounced taste, some are salty or, conversely, sweet and creamy. The texture may be similar to a thick paste or light airy cream. Therefore, the main recommendation for novice confectioners regarding which curd cheese is best to use for cream would be to try and choose what you like best!

What is curd cheese and how is it different from cream cheese?

Curd cheese is a product based on milk or cream with the addition of sourdough and salt. There may be additional components in the composition, but the base looks exactly like this. It is offered by different manufacturers, including with flavoring additives, but for desserts it is definitely worth doing without them. This product is actively used in cooking, including for making cream. It belongs to the group of soft cheeses, with a uniform, delicate consistency without lumps or compactions. Please note that there should not be a sour curd taste.

Don't know which curd cheese to use for cream? If it is indicated in the recipe, then it is worth purchasing a product with the exact same name of any brand. If it says “cream cheese,” it could be ricotta, Philadelphia, or mascarpone. How do they differ from each other and which one to choose if the specific type is not indicated in the recipe?

• Ricotta. Light cheese, which is the lowest in calories. It is often chosen in cases where they want to “lighten” the dessert. It is very popular in Italian dishes. Prepared from whey, it has a creamy-sweet taste.
• Philadelphia. A bright representative, which got its name from the American brand that produced it. Based on milk, milk fat, cheese culture, whey and concentrated whey protein, a product with a creamy consistency and rich taste is obtained, used in many dishes.
• Mascarpone. Fatty product based on cream. One of the main desserts it is used for is tiramisu. Like ricotta, it comes from Italy. When preparing it, enzymes and starter cultures are not used, as is often the case. It has a sweet, creamy taste and an airy texture.

The name “cream cheese” arose due to the taste of cream and the delicate consistency of the product, which is often due to its high fat content. Cottage cheese can have the same consistency, but a more neutral, tart or salty taste.

Curd cheese for cream: which one is better to choose

It doesn't really matter which brand you choose. Pay attention to the composition, expiration date, and condition of the packaging: there should be no damage to it. You can purchase it at one of your local grocery stores or order it online. There are differences in the tastes of cheeses from different manufacturers, but in general they are insignificant.

It can be replaced with ricotta, Philadelphia and mascarpone and vice versa, but this will affect the taste. Therefore, if you want to prepare a dessert as close as possible to the original, then choose exactly what is used in it. This is the answer to the question of which curd cheese is best to choose for cream.

Mascarpone cheese is used to make tiramisu. It can also be used to make a delicate airy cream with a distinct creamy taste and use it to decorate carrot cakes, cupcakes, brownies and much more. This cheese can also be used for cheesecakes, but then they turn out more filling and sweet.

Philadelphia is traditionally used for cheesecakes and is great for them due to its stretchy texture and slightly salty taste. Based on ricotta, they make a delicious cream for soaking cakes and decorating them; they simply add it to a variety of dishes as one of the ingredients or filling.

Cream cheese recipe

There is a simple recipe that will allow you to prepare excellent cream and use it for desserts. You only need three ingredients: cottage cheese, butter and powdered sugar. First, bring the butter to a soft state, and, on the contrary, keep the cheese in the refrigerator so that it is cold. Take 300 g of cottage cheese, 100 g of butter 82.5% fat, 100 g of powdered sugar. Mix everything thoroughly with a mixer until smooth. This will take about 5 minutes.

To get a whiter cream color, first beat the butter and powder at high speed for at least 5 minutes and only then add the cheese. At the end you can put a little cocoa or cinnamon for color, taste and aroma, a little fruit or berry puree, jam, condensed milk: about a few teaspoons.

As you can see, it doesn’t really matter what kind of curd cheese you buy for the cream. All of them are suitable, it's just a matter of personal taste preferences. Be sure to try making a cream with this main ingredient and perhaps it will become one of your favorites!

A cake with cream cheese cream, prepared at home, will become a real decoration of the holiday table.

Thanks to its pliability and stability, cream cheese cake cream perfectly complements baked goods. You can supplement the layer with cottage cheese with fruits, which should be crushed into puree, nuts, even cream.

Such a cream will not deteriorate due to temperature changes, as well as in the case of adding various flavoring fillers.

In this article you will find interesting recipes for cream layers for home baking. All of them are easy to prepare, but this one does not negatively affect the quality of the finished dessert.

Interested? Then let's get started!

General principles of cooking

The cheese cream for the cake is prepared on the basis of a pasty cheese with a creamy taste, for example, Hochland or Almette.

You can also use low-fat cottage cheese for these purposes, preferably home-made. But what kind of cottage cheese you will choose for cheese cream for your favorite cake - decide for yourself!

In fact, the market offers a large assortment of curd and cheese products, and therefore every housewife, taking into account her financial capabilities, will be able to select the desired cheese product and mix the ideal cream for a delicious cake at home.

If you decide to choose expensive cheeses, then you can buy Philadelphia or Mascarpone. At a more affordable price you can buy delicious cheese Almette, President, Violetto.

A creamy mass of soft cottage cheese or cheese with a creamy base for a homemade cake is very easy to prepare. The cheese cream will taste very pleasant and delicate.

You need to mix the cheese and sugar, you can also take sugar. powder Only then do you need to beat the cheese mixture with a whisk, carefully combining all the components.

The success of the cheese mass and its taste will depend not only on the quality of the products, but also on how accurately you follow the proportions indicated by the recipe.

It is important to observe the temperature regime, because otherwise the cream, which contains a little salt. cheese, it will not be possible to beat.

If the temperature regime is violated, an unpleasant process of product separation will occur. A good cream for your favorite cake made from different types of cheese should have the same composition!

To prepare delicious creamy cheese masses, you can take not only the curd product, but also the cheese. butter or cream.

The mass should be sweetened; use sakh for this purpose. sand or grind it into powder. To add flavor to the cream, you can add vanilla.

The cream can be given a special taste if you add chocolate, crushed gr. nuts or peanuts, some berries, cream.

This mass will be ideal for decorating a cake, layering a dessert; carefully grease the sides of the baked goods with the curd cream mixture.

You shouldn’t skimp on cream cheese, just like cream. But remember that cream should be applied to the cheese dessert as a decoration before serving.

Cheese creams are ideal for decorative decoration. If you follow the recipe, the cream will hold its shape and not melt at all, even if it is in a warm room.

The decorative design of the cake can be diluted by introducing different food colors into the layer. This will make the curd cream composition richer and more interesting.

Use your imagination and create right in the comfort of your kitchen! Look at the photo to see how beautifully you can decorate a festive table. Your guests will be delighted!

Even those who are on a diet will not refuse a portion of the curd treat. And now I suggest you start preparing a delicious cream cheese cream that is easy to prepare.

Recipe for delicious and easy to prepare cream cheese cream

You will need to take 2 types of cheese mass for the layer: Philadelphia, Mascarpone. But which one you buy is your decision, rely on your financial capabilities. It is likely that you will find excellent substitutes.

This layer will be ideally combined with any type of dough. The biscuit cheese cream dessert will turn out incredibly tasty.

Components:

350 ml cream (fat content from 35%); 120 gr. sah. powders; 250 gr. cream cheese (2 types); 1 tsp essences with vanilla flavor.

Cooking algorithm with photo:

1. I put the cheeses in a bowl. I mix together using a mixer to get a homogeneous mass from a single creamy composition.
2. I sow sah. powder using a sieve. All this time I beat the mass, changing the speed on the mixer from minimum to maximum, I need it to get a fluffy mixture.
3. I stop beating with the mixer and take a simple mixture. spatula, stir until dry. the powder was thoroughly dissolved in the mass. I add vanilla and beat with the mixer again.
4. Pour the cream in small portions into the mixture. I mix the mixture, you need to take the cream cold, so put it in the freezer in advance for up to 25 minutes.
5. When the mixture is well thickened, you can use it to layer the cake. Or, for example, you can put it in the refrigerator for a while, and only then assemble the curd or any other cake.

Cream cake with cheese, cottage cheese and white chocolate bar

The recipe allows you to prepare a gorgeous cream. You can add it not only to sponge cakes, curd desserts, but also to any other sweet treat.

You can prepare the cream very quickly, and even as simply as possible. The whole point is that even an inexperienced pastry chef who is faced with preparing cream for the first time can cope with this task.

In order for the cheese and food to bind together better, it is worth using it at room temperature.

Components:

200 gr. cottage cheese (it is better to take juicy, homemade one); 150 gr. white chocolate bars, it is better to take non-porous; 200 gr. sl. cheese, for example Mascarpone.

Cooking algorithm:

1. The cottage cheese must be ground using a sieve. I mix it, adding sl. cheese, leave it warm for a while. Cream, where there is sl. cheese will mix better if the products are used at room temperature.
2. I chop a white chocolate bar into pieces and heat it in a water bath. Let the chocolate cool a little.
3. I beat the cheeses with a mixer. I add 1 tsp. chocolate when the mass is homogeneous.
4. I apply the mixture to the cake and put it in the refrigerator for 2 hours. That's all, all that remains is to decorate it at your discretion.

And remember to use the next word. the cheese needs to be fresh; the quality of the prepared curd dessert will directly depend on this characteristic.

• The ingredients for the creamy mass must be mixed separately. If the cooking method indicates the use of cream, you need to beat it in a dry, clean container; you should definitely cool it in the freezer.
• The cream will foam while whipping and only then thicken. The main task of the cook is that during intensive whipping of cream it is important not to overdo it, so as not to bring it to the state of butter.
• It is better to add sugar to cream and curd cheese. powder or sugar. sand gradually. This will allow the sugar to disperse better throughout the cream. Sugar crystals will dissolve faster if you add 1-2 tbsp. sweetener. All this time you must not stop whisking the mass.
• A cake with a sweet creamy mass can be decorated with fondant. If you grease the contact points with melted chocolate, then the mastic will not melt.
• To beat the mass and make a layer, you need to use a mixer. If such a device is not available, a blender will do. The main task of the cook is to use attachments that will not contribute to the saturation of the mass with air. If the cream is too airy, it will be more difficult to grease sponge cakes or other dessert dough.
• To apply cream to the surface of the dessert, use a spatula or ruler. In this case, it will be possible to beautifully smooth the cream over the surface of the dessert. To apply the decoration, use a special pastry bag with a variety of attachments.
• Be careful when choosing cream cheese. Some of them have a salty taste; as a result, the creamy dessert will not be spoiled; on the contrary, they will give the baked goods a special accent.
• To make the layer sweet, you need to add a little more sugar. Sweetness can be varied depending on your personal wishes.
• Spread the layer generously over the cake layers. The rule here is that the buttercream must thoroughly soak the cakes so that the dessert is very tasty and tender.
• You can dilute the creamy composition by adding a little condensed milk. The mass will be sweet. The quality of condensed milk must be at a high level. Make sure that the can of condensed milk indicates that it complies with GOST.

Prepare more cakes for your family! You can find their recipes on my website. Rest assured that you will succeed if you get down to business in a good mood!

And with your baking you can charge the whole family with positive energy! Enjoy your meal!

My video recipe

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

A delicious curd and cheese cream will help you turn an ordinary cupcake into a birthday cake. It goes well with any desserts and baked goods, and if you add sweet fillings to the cream, you get an independent dessert.

Hochland cream cheese for cake

• Time: 15 minutes.
• Number of servings: 8 persons.
• Difficulty: easy.

Use classic cheese without fillers and butter with a high fat content. Before cooking, the cheese must be cooled and the butter kept warm for at least 40 minutes. For a more uniform consistency of the dessert, make powder from sugar.

Ingredients:

• Hochland cream cheese – 400 g;
• butter – 150 g;
• granulated sugar – 100 g.

Cooking method:

1. Place the melted butter in a deep bowl and, gradually adding sugar (powdered sugar), beat at medium speed.
2. Add cheese to the mixture in portions, continuing to beat for another 5-6 minutes.
3. Place the cream in the refrigerator to prevent it from melting. Remove from refrigerator before decorating cake.

Recipe with cream

• Time: 25 minutes.
• Number of servings: 10 persons.
• Difficulty: easy.

The cream made from curd cheese and cream should be thick. If the finished mass adheres firmly to the whisk and walls of the bowl, the desired consistency has been achieved.

Ingredients:

• heavy cream – 600 ml;
• curd cheese – 350 g;
• granulated sugar or powdered sugar – 100 g.

Cooking method:

1. Pour the cold cream into a bowl with high sides. Beat for 3-4 minutes, then add sugar, continue to beat for another 8-9 minutes until the cream reaches the consistency of thick foam.
2. Remove the cheese from the refrigerator. Add it to the cream in small portions, whipping the cream at high speed. When the mass becomes thick, the cream is ready.

• Time: 30-35 minutes.
• Number of servings: 8 persons.
• Difficulty: easy.

Delicate cream cheese does not lose density; it can be used to coat a cake or fill cupcakes. Add berry puree, nut butter or spices for a new flavor.

Ingredients:

• mascarpone cheese – 300 g;
• curd and cream cheese – 200 g;
• cream 33% – 300 ml;
• full fat milk – 100 ml;
• powdered sugar – 200 g;
• vanillin – 10 g.

Cooking method:

1. Keep all ingredients at room temperature for 15-20 minutes.
2. Take a deep container and pour the liquid ingredients into it, beat with sugar and vanilla until the mixture thickens.
3. Add cheeses. Stir with a spatula, then beat for 10 minutes. Cool the finished cream.

Recipe from Andy Chef

• Time: 20 minutes.
• Number of servings: 10 persons.
• Difficulty: easy.

The famous food blogger offers a very simple dessert recipe that does not melt for a long time and has an excellent texture. The main rule: the cheese should be kept in the refrigerator for at least half a day, and the butter should be kept warm for the same amount of time.

Ingredients:

• curd cheese – 450 g;
• butter – 160 g;
• powdered sugar – 140 g;
• vanilla extract – 15 ml.

Cooking method:

1. Place all ingredients in a container with high sides. Beat at highest speed for 8-10 minutes.
2. Place the finished cream in a bag for decorating desserts, put it on the refrigerator shelf, and cool for 30-40 minutes.

Chocolate cream

• Time: 30 minutes.
• Number of servings: 12 persons.
• Difficulty: medium.

Curd cheese cream for a cake can be not only creamy, but also chocolate. Use dark chocolate for a balanced taste.

Ingredients:

• mascarpone – 600 g;
• chicken egg – 4 pcs.;
• powdered sugar – 150 g;
• cream 33% – 200 ml;
• chocolate bar – 1 pc.

Cooking method:

1. Whip the cream and powder until it turns into a fluffy mass. In another container, beat the eggs and combine them with the cream. Melt the chocolate in a convenient way.
2. Beating the creamy egg mass with a mixer at high speed, gradually add cheese to it. After 5 minutes, pour in the chocolate. Stir the cream with a spatula.

Recipe with condensed milk

• Time: 15 minutes.
• Number of servings: 4 persons.
• Difficulty: easy.

Use classic condensed milk or boiled milk. For a richer taste, add mashed banana with a fork if desired.

Ingredients:

• curd and cream cheese – 250 g;
• condensed milk – 150 ml;
• salt - a pinch.

Cooking method:

1. Place cheese, salt, condensed milk into a bowl. Turn the mixer on low speed and begin beating, increasing the speed to high.
2. When the cream becomes thick, it is ready. Store the product in the refrigerator.

home » Dessert » Curd cheese cream. Hochland Cream Cheese - “I buy dozens of it. For what? It makes a delicious cream for cakes! I'm sharing the recipe. We make a cake, like from a pastry shop, ourselves!” Cream for decorating a cake made from curd cheese