Cream cheese cream for cake is considered the most unique and common. Firstly, it can be supplemented with various components - nuts, fresh fruits, liqueurs or cognac. Secondly, it keeps its shape perfectly, since the temperature does not affect this type of cream. So, we bring to your attention to consider step-by-step recipes and a variety of cooking options.
Classic toppings
A sweet, tasty layer for cakes is recommended to be made with two types of cheese: Mascarpone and Philadelphia. They are used not only for spreading, but also as a decoration for the finished confectionery. Most suitable for biscuit or honey type cakes.
Ingredients:
- powdered sugar - 1/2 cup;
- cream with a fat content of 35% - 350 ml;
- cheese "Mascarpone" - 270 g;
- vanilla - 1/2 tsp;
- Philadelphia cheese - 270 g.
Cooking:
First of all, the cream needs to be put in the refrigerator or freezer for 20 minutes.
Put two types of cheese in a container, stir. Using a mixer, beat.
Fall asleep sweet powder. Beat until the cheese mass is fluffy.
Add vanilla essence, stir.
Add cold cream in a thin stream and continue beating. That's all, the recipe for cream cheese cream for the cake has come to an end. You can safely take it and use it for its intended purpose.
Important! It is easy to make a thick mass, just place it in the cold for 60 minutes.
Nut stuffing for cake
Ingredients:
- cottage cheese - 500 g;
- granulated sugar - 220 g;
- cream with a fat content of 33% - 200 ml;
- lemon zest - 1/3 tsp;
- food gelatin - 2 tablespoons;
- chilled water - 100 ml;
- vanilla - 1 g;
- walnuts - 100 g.
Cooking:
- Pour the required amount of water into a small container, pour out the gelling ingredient. Stir, cover and leave for half an hour to swell.
- In the meantime, you need to prepare the rest of the ingredients: rub the cottage cheese through a fine sieve (there should be no small lumps in the finished mass), sort out the nuts and lightly fry in a pan without oil, then finely chop.
- We spread the prepared curd product in a deep container, add vanillin, beat. Add finely chopped lemon zest and gelatin, stirring.
- Pour the cream into a separate container, whisk. Then add in small portions to the curd mixture with constant stirring.
- At the very end, lay the nuts, stir and put in the cold for 2 hours.
Berry version of the cream
Consider a recipe with a photo for making cream cheese cream for a cake, which, in addition to the main components, includes berries. To enhance the flavor, it is recommended to add a little vanilla.
Ingredients:
- curd cheese "Philadelphia" - 350 g;
- vanillin - 1 tsp;
- butter - 130 g;
- fresh berries - 500 g;
- powdered sugar - 120 g.
Cooking:
- Put the butter in a bowl and begin to grind, add the powder.
- After 7 minutes, we fall asleep vanilla, lay the cheese, beat until the mass becomes homogeneous and airy.
- We sort out the berries, removing spoiled and rotten ones. Transfer to a sieve, rinse. Pour into a blender bowl and grind. We combine them with the previously prepared mass, gently stirring.
- The sweet layer can be used immediately, but it is recommended to keep it in the refrigerator for 1 hour.
Advice! For whipping the components, you can use not only a mixer, but also a blender, if it has special nozzles. If the mass is too saturated with air, then laying it on the surface of the cake will be much more difficult.
Berries can be taken not only fresh, but also frozen. First, they need to be thawed, allowed to drain excess liquid, and only then used.
Butter Cheese Cream
In this recipe, it is necessary to strictly observe the temperature of the products: the cheese is chilled, the butter is soft. They are used not only for decoration, but also for leveling the sides of a confectionery product.
Ingredients:
- granulated sugar - 120 g;
- butter - 100 g;
- cheese "Mascarpone" - 340 g;
- vanillin - 1 tsp
Cooking:
- Grind sugar in a coffee grinder.
- We free the soft butter from packaging and leave it in a plastic container. Grind, pouring in small portions of powdered sugar.
- Add a tablespoon of cream cheese, beat. At the very end, add vanilla, gently stir.
- Then put in the refrigerator for 1 hour.
From the resulting cream, you can decorate a cake with a diameter of 25 cm. To spread, these components must be multiplied by 2.
Important! If the cake is further decorated with mastic, then the place of attachment with the figurine must be greased with melted chocolate. Otherwise, the decoration will melt, which can spoil the appearance of the product.
Variant with condensed cream
Consider a recipe with step-by-step photos for making cream cheese cream for a cake. It can be used not only for spreading cakes, but also for decorating cakes.
Ingredients:
- cream with a fat content of 33% - 220 ml;
- butter - 200 g;
- condensed milk - 1 can;
- vanilla - 1/2 tsp
Cooking:
- Remove the oil from the package, cut into small pieces and put in a plastic container.
- Pour in the condensed milk and start beating with a mixer. The consistency of the mixture should be homogeneous.
- Pour chilled cream into another container, add crystalline vanilla, beat.
- We combine the two mixtures, stir gently with a plastic spoon.
- We put the finished mass in the refrigerator for half an hour.
Advice! Fatty cream must be chilled before cooking. Dishes should be cold and clean. During whipping, the cream will foam, and in just a few minutes it will thicken. The main condition is not to whip for a long time, otherwise you will get butter.
Cream cheese cream for cake is also suitable for cakes, cheesecakes. It goes well with fruit, nut, caramel filling.
Cheese cream for the cake turns out to be airy
Ingredients
Cream cheese 400 grams Cream 33% fat 300 milliliters Powdered sugar 5 grams vanilla essence 5 milliliters
- Servings: 1
- Time for preparing: 20 minutes
Cream Cheese Cake Recipe
Ready-made cream can be smeared with cakes or decorate the torus on top. It does not flow, it turns out thick and stable.
The cream must first be well cooled, put in the refrigerator for 3-4 hours or in the freezer for 40-50 minutes. Another necessary condition is that they must have a high fat content, they cannot be replaced with cream with a fat content of 10 or 20%.
- Put the cheese in a bowl, beat with a mixer for at least 5 minutes. Start at the lowest mixer speed and gradually increase it.
- Add powdered sugar and vanilla essence, mix.
- Beat again, in the process, introducing chilled cream in small portions.
Vanilla essence can be replaced with a pinch of vanillin.
Ready cream should be used immediately, it is not stored in the refrigerator for longer than a day. Using food coloring, you can give it a bright color.
Cream cheese cream for cake
If you introduce an additional ingredient, the cream will acquire a completely new taste.
Required Ingredients:
- 400 g cream cheese;
- 300 ml cream 33% fat;
- 5 g of powdered sugar;
- 2 ripe bananas.
Powdered sugar is obtained by grinding sugar in a coffee grinder.
- Stir the powdered sugar into the pre-chilled cream. Beat them with a mixer for 5-7 minutes, gradually increasing the speed of the mixer.
- Add cheese, stir.
- Mash bananas well with a fork or blender to a mushy consistency. Pour into the cream, beat for another 5 minutes.
You can put a sliced banana on the cream.
Light fruit cream is great for cakes, the surface of which is covered with fruit jelly.
Cheese cream for cake with chocolate
You can use any chocolate: both bitter and milk, the main thing is that it be natural.
Required Ingredients:
- 400 g cream cheese;
- 350 ml cream with a fat content of 33%;
- 100 g of chocolate.
Cream must be well chilled in the refrigerator or freezer in advance.
- Beat the cheese with a mixer for 5-7 minutes.
- Melt the chocolate in a water bath, add it to the cream. Mix well.
- Combine ingredients, beat at high speed for at least 5 minutes.
Chocolate can be replaced with 3 tsp. cocoa powder.
Coffee lovers can make coffee cream. To do this, 1 tsp is introduced into the cream. powdered sugar and 2 tsp. instant coffee or coffee grounds.
This cake is easy to make and the ingredients can be found at any grocery store. The ingredients are indicated for the preparation of two biscuits (flour, sugar, eggs, vanillin).
To prepare one biscuit, you need 5 eggs. First of all, you need to separate the whites from the yolks.
It is important that the yolks do not get into the whites, otherwise a thick fluffy foam may not work.
Add 120 grams of sugar to the proteins and beat with a mixer until a thick airy foam is formed.
You need to beat until the protein foam becomes stable and will not flow out of the container if it is turned over.
The yolks should be placed in a clean, dry bowl.
120 grams of sugar must also be added to the yolks.
Yolks with sugar must be rubbed well, you can use a fork.
Gradually, you should combine the whites with the yolks, but this must be done carefully, otherwise the whites may sink and the biscuit will not be so lush.
It is necessary to mix until the mass becomes homogeneous.
Flour must be added to the resulting protein-yolk mixture. (for one biscuit 190 grams) This should be done gradually, and the flour should be sifted through a sieve.
You need to add in small portions, slowly stirring the dough.
You can add vanilla sugar, but a small amount.
Pour the resulting dough, similar in consistency to sour cream, into a baking dish. To prevent the biscuit from burning, it is better to cover the baking dish with parchment. Bake the biscuit for about 30-40 minutes.
You can check its readiness with a match or a toothpick. To prepare such a cake, you will need two biscuits, so you should repeat the recipe from the beginning.
While the biscuit is baking, you can prepare the cream, especially before applying it must cool. For the cream, mix mascarpone, butter and powdered sugar. Pictured is mascarpone cheese on a plate. Mascarpone cream must be cold
And it is better to take the butter out of the refrigerator in advance so that it becomes soft. Approximately 1 hour before preparing the cream. It is better to use butter with a fat content of 82.5%. Softened butter should be cut into small cubes or sticks.
Powdered sugar should be sifted through a sieve to make it more airy.
The resulting ingredients should be mixed well. Remove the finished cream in the refrigerator for 1-2 hours.
When the biscuit is ready, it must be cooled and cut into two parts. If the biscuit is very fluffy, you can cut it into 3 parts.
So that the biscuit is not dry, it must be soaked in sugar syrup. Sugar syrup can be made from water and sugar. 12 tablespoons of water and 7 tablespoons of sugar should be heated until the sugar is completely dissolved, but should not be boiled.
Now you need to collect the cake. Each layer of biscuit should be slightly soaked with sugar syrup, spread with cream on top.
Put a cherry on top of the cream, but you can use other berries or fruits. This should be repeated with all the cakes.
The finished cake needs to be aligned around the edges with cream. To do this, you can use a pastry spatula, which aligns the cream along the edges, filling the voids that have arisen between the cakes. The cake smeared with cream must be removed in the refrigerator so that the cream freezes a little again.
Now you need to prepare the glaze.
To do this, melt the cream with chocolate in a water bath, stirring constantly.
It is necessary to mix until the glaze becomes a homogeneous mass. Depending on the amount of cream, the glaze is either thick or liquid. But it is better to use 150 ml of cream for one bar of chocolate.
Cool the frosting and spread it on top of the finished cake.
You can decorate the cake with m&ms dragees or fruits and confectionery sprinkles.
The finished cake must be removed in the refrigerator so that it is soaked and the icing is frozen.
The cake is ready. Enjoy your meal!
Time for preparing: PT02H00M 2 hours
I can imagine how much you have heard about cheese cream, about its merits and excellent durability. But you can’t find the exact recipe, can you?!
In our best tradition, we have selected for you the top 10 cream cheese recipes. And about the types of cream cheese, so as not to make a mistake in choosing. What is good about any cheese cream, it is like a designer - the number of ingredients depends on the purpose of its use - for layering, you can make a not very dense cream, but for decoration ... you know)
Yes, remember now! You can adjust the density of the cream by adding whipped cream, mascarpone or butter (if they are already in the recipe), and sweetness by adding powdered sugar. For flavoring and color of the cake, you can add cocoa, berry puree, vanilla, chocolate chips, hazelnut pralines or crushed nuts. This is usually done at the stage of final mixing, just watch the thickness of the cream.
Any cheese cream according to the recipes below is stable, which means it is suitable for caps on cupcakes, roses on a cake, as well as for covering the sides and top of cakes. Just remember to chill the cream well before use.
Cheese cream with mascarpone
500 g mascarpone
500 g cream with fat content from 33%
250 g powdered sugar
Beat room temperature mascarpone with powdered sugar. Whip the cold cream separately. Gently fold in the cream into the mascarpone until smooth. Chill cheese cream well before using.
Cheese cream cheese
300 g cream cheese
200 g cream with fat content from 33%
200 g powdered sugar
Beat room temperature cream cheese with powdered sugar. Whip the cold cream in a separate bowl. Gently fold the cream into the cream cheese.
Cheese cream according to Andrey Rudkov's recipe
500 g cream cheese
100 g cream with fat content from 33%
70 gr powdered sugar
Whip cold cream. Add cream cheese and icing sugar and beat thoroughly. Chill cheese cream well before using.
Cheese cream with curd cheeseaccording to Andrey Rudkov's recipe
340 g - curd cheese
115 g - butter
100 g - powdered sugar
2 tsp – vanilla extract
Curd cheese should be cold, and butter should be at room temperature. Put everything in one bowl and mix until smooth. If you need a whiter color, first beat the butter with the powder, and only then add the curd cheese. Chill cheese cream well before using.
Cheese cream with white chocolate from Ira anybenyraba
300g curd cheese
300g mascarpone
100-150g white chocolate
Both cheeses must be at room temperature, otherwise the melted chocolate will crumple in the cold cheese. Thoroughly melt white chocolate in a water bath (about the rules for melting chocolate). At this time, mix the cheeses at low speed and bring to a smooth pasty state. Cool the chocolate to room temperature and add it to the cheese one spoon at a time, without turning off the mixer. The amount of chocolate globally does not affect the texture, fluidity or density of the cream. Therefore, we regulate it for ourselves exclusively in terms of sweetness. Chill cheese cream well before using.
cheesy cream
225 g butter
226 g cream cheese
340 g powdered sugar
1 tbsp vanilla extract (optional)
0.5 tsp salt
Butter and cheese should be at room temperature. First, beat the butter with the powdered sugar. Then add cream cheese and beat until smooth. Refrigerate the cream cheese well before using.
This cream will be sweet and is perfect for low-sweet cakes or for a sour berry layer.
Creamy ricotta cream
500 g ricotta
135 g powdered sugar
1 tsp cinnamon
60 g mascarpone
Zest of 1 lemon
Beat room temperature mascarpone with powdered sugar. Add ricotta and all other ingredients, mix until smooth. Chill cheese cream well before using.
Butter cream with condensed cream
500gr. mascarpone
1 can of condensed cream
Beat room temperature mascarpone with condensed cream. Chill cheese cream well before using.
Cheese cream with condensed milk
500 g mascarpone
Mascarpone should be at room temperature. Beat mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill cheese cream well before using.
Cheese cream with condensed milk
250 g cream cheese
250 g mascarpone
100-300 g condensed milk (not boiled)
Mascarpone and cream cheese should be at room temperature. Beat mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill cheese cream well before using.
Phew ... Well, we hope you don’t have any more questions about cheese cream) Now share your opinion about the taste
Homemade cakes are real edible masterpieces. What chefs do to surprise their guests: various decorations, decor, patterns and even whole paintings created with creams, mastic and marzipan. It seems that a creative person is capable of magic, as soon as he takes up his favorite business. But what is a "cake" if it does not have an incomparable taste?! And such a taste is found. For me, the cream in question is just a godsend. Maybe for you, it will become popular and indispensable. Cake with cream cheese cream turns out just magically delicious. Someone compares it with a nostalgic taste, and, not embarrassed in expressions, says that this is the “taste of childhood”, because these are the cakes that were sold before, on store shelves. But for me, it's just the most sweet thing you can think of. I use this cream for cakes, and for cakes, and even for cookies. It has become the most indispensable in my kitchen, and I will gladly share it with you right now. The biscuit dough recipe is a classic. It is offered only to those who have not yet found the recipe for the perfect biscuit, which always turns out.
Ingredients:
for the test:
- chicken eggs - 6 pieces
- granulated sugar - 1 cup
- wheat flour - 1.5 cups (glass 250 ml)
- salt - a pinch
for cream:
- fat cream (33% and above) - 500 ml
- cream cheese "mascarpone" - 250 g
- powdered sugar - 100 g (or more)
How to make a buttercream cake:
I cooked 3 separate cakes in the oven, and therefore, I divided the whole mass into three parts when baking.
Beat chicken eggs with salt and sugar for 7-10 minutes. Dishes must be dry, like everything else that comes into contact with chicken eggs - beaters and spoons.
Add the sifted flour and stir with a spoon.
We distribute the mass over the oiled foil and put in the oven for 15-20 minutes, at a temperature of 200 degrees. We follow the cakes, we don’t go far, but we don’t open the door either.
If the oven is in a slow cooker, then the entire biscuit mass is used completely. In the "baking" mode, it will take 1 hour.
We cut the finished cake as you like. Either a circle, using a plate, or a square, using any other means at hand. Biscuit trimmings can be set aside and cooked later.
Whip the cream with a mixer for 10 minutes. To speed up this process, you can also use the special "Cream Thickener", then the whipping time will be halved.
Then add cream cheese to whipped cream. We continue to beat.
The mass turns out to be very thick, it is easy to form cake decorations from it, which is undoubtedly a plus for this cream. It remains to add only powdered sugar.
Spread the cream cheese cream over the crust. In advance, it can be soaked with jam or diluted condensed milk.
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