Homemade cakes are real edible masterpieces. Cooks do everything they can to surprise their guests: various decorations, decor, patterns and even entire paintings created using creams, mastic and marzipan. It seems that a creative person is capable of magic if he only takes up what he loves. But what is a “cake” if it does not have an incomparable taste?! And such a taste was found. For me, the cream that will be discussed is just a godsend. Maybe for you it will become popular and indispensable. The cake with cream cheese frosting is simply magically delicious. Someone compares it with a nostalgic taste, and, without mincing words, says that this is “the taste of childhood,” because these are the kind of cakes that were sold before on store shelves. But for me, this is simply the greatest sweetness you can imagine. I use this cream for cakes, pastries, and even 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 classic. It is offered only to those who have not yet found the recipe for the perfect sponge cake that always turns out.
Ingredients:
for test:
- chicken eggs – 6 pieces
- granulated sugar – 1 cup
- wheat flour – 1.5 cups (250 ml cup)
- salt - a pinch
for cream:
- heavy cream (33% and above) – 500 ml
- cream cheese “mascarpone” - 250 g
- powdered sugar – 100 g (more is possible)
How to make a buttercream cake:
I cooked 3 separate cake layers in the oven, and therefore, distributed the entire mass into three parts when baking.
Beat chicken eggs with salt and granulated sugar for 7-10 minutes. The dishes must be dry, as well as everything else that comes into contact with chicken eggs - whisks and spoons.
Add the sifted flour and stir with a spoon.
Spread the mixture over oiled foil and place in the oven for 15-20 minutes at 200 degrees. We keep an eye on the cakes, don’t go far, but don’t open the door either.
If you bake in a multicooker, then the entire biscuit mass is used completely. In the “baking” mode it will take 1 hour.
Cut the finished cake any way you like. Either a circle using a plate, or a square using any other available means. The biscuit scraps can be set aside and cooked later.
Beat the cream with a mixer for 10 minutes. To speed up this process, you can also use a special “Cream Thickener”, then the whipping time will be halved.
Then add cream cheese to the whipped cream. We continue to beat.
The mass turns out to be very thick, you can easily form cake decorations from it, which is undoubtedly a plus for this cream. All that remains is to add powdered sugar.
Spread the cream cheese cream over the crust. In advance, it can be soaked with jam or diluted condensed milk.
Recipes for making mascarpone tiramisu cream.
Tiramisu is a classic Italian dessert. It consists of several layers. The classic recipe uses savoiardi cookies, full-fat mascarpone cheese, coffee and yolks. It is thanks to the rich cream that the dessert has a rich taste and aroma.
To get a delicious dessert, you need to use the right ingredients. Very often, savoiardi cookies are replaced with sponge cake, but this significantly spoils the taste of the dish.
Ingredients:
- 110 g powdered sugar
- 280 g mascarpone
- Cup of strong coffee
- 50 ml rum
- 2 pcs chicken eggs
Recipe:
- In a small bowl, using a spatula or whisk, stir the mascarpone into a smooth mixture. It is necessary that the cheese becomes similar to sour cream or cream.
- After this, separate the whites from the yolks. Mix the yolks with powder and turn into an airy white foam using a mixer.
- Using a spatula, gently fold the foam into the cheese and stir. This must be done strictly in one direction.
- After this, add liqueur and coffee in a thin stream. Gently stir the mixture. Now the cream is ready to grease the savoiardi and prepare the dessert.
Preparing the cream is very simple. Despite the high fat content of the cheese, the taste of the cream is very rich and unsweetening.
Ingredients:
- 200 g cream
- 250 g cheese
- Powdered sugar
- Liquor
- Vanilla
Recipe:
- Place the main product in a bowl and remember it with a spatula. The cheese needs to be smooth
- After this, add heavy cream and mix with a spoon.
- Take a mixer and beat the white substance a little
- Add powder and vanillin. Add liqueur if desired.
- Using a mixer, turn the mixture into foam. Now the cream can be used for dessert
The recipe is similar to the previous one. The difference is in the texture of the cream used.
Ingredients:
- Spray of cream
- 240 g cheese
- Powdered sugar
- Liquor
Recipe:
- Using a mixer, turn the cheese into a homogeneous and fluffy mass.
- Add powder and continue whisking. Pour in the liquor
- Now carefully, at low speed, add the cream from the can.
- When the whole substance is homogeneous, you can stop whipping it
This cream can also be used to make tiramisu. But this cream is universal, so it will complement any biscuit.
Ingredients:
- 200 g raw condensed milk
- 510 g cheese
Recipe:
- Using a mixer, mix the mascarpone and do not turn off the machine until you get a fluffy foam.
- After this, pour in condensed milk in a thin stream.
- Continue pouring and whisking until desired thick consistency is achieved.
Ricotta is a creamy and delicate cheese. It has a milder taste than mascarpone.
Ingredients:
- 150 g ricotta
- 150 g mascarpone
- 100 g condensed milk
R recipe:
- Mix ricotta and mascarpone in equal proportions and beat with a mixer
- Pour condensed milk in a thin stream and turn into foam
Tiramisu cream with mascarpone and eggs
This is the most common option. You can watch the video on how to prepare this cream.
VIDEO: Cream with mascarpone and eggs
This is a very tasty cream.
Ingredients:
- 500 g sour cream
- 250 g mascarpone
- 210 g powdered sugar
Recipe:
- Using a whisk, beat the delicious sour cream into a foam.
- Gradually add powder and immerse the mixer attachment
- Beat until foamy
- Now add the whipped mascarpone in a separate bowl.
- Stir with a spatula until smooth
This option is for chocolate lovers.
Ingredients:
- 250 g mascarpone
- 250 g cream
- 150 g powdered sugar
- Chocolate bar
Recipe:
- Break the dark chocolate bar into pieces and place in a thick-walled bowl
- Melt over low heat and set aside
- Using a spatula, knead the curd mixture until smooth and fold in the chocolate.
- In a separate bowl, beat the cream with sweet flour
- It is necessary for a fluffy foam to form.
- Combine it with the chocolate mass and mix
This cream is for lovers of savory foods. Autumn is delicious and unusual.
Ingredients:
- ½ lemon
- A glass of powdered sugar
- 240 g cheese
- 150 g fat sour cream
Recipe:
- Squeeze the juice of half a lemon and grate the peel
- Now beat the sour cream with lemon mixture and juice at high speed.
- Enter sugar. Mash the cheese in a separate bowl
- Add the cheese to the sour cream mixture in small portions and turn everything into a homogeneous substance.
An excellent addition to biscuits and shortcrust pastry.
Ingredients:
- 500 g cottage cheese
- 240 g mascarpone
- 150 g sugar
Recipe:
- Using a mixer or blender, turn the curd into a smooth paste
- It is necessary that there are no grains. Add sugar and stir until completely dissolved.
- Mash the mascarpone with a spatula and turn it into a paste-like substance.
- Gently mix the cottage cheese with the mascarpone and beat again
A cheap option for cream, since it does not contain cream or sour cream. Perfect for any biscuit.
Ingredients:
- 300 ml milk
- 3 eggs
- 40 g sugar
- 30 g powdered sugar
- 25 g flour
- 250 g mascarpone
Recipe:
- Grind the yolks until smooth and add sugar and flour
- It is necessary that there are no lumps in the mass
- Place milk over medium heat and bring to a boil
- Cool slightly and add the egg mixture while stirring constantly.
- It is necessary that the mixture becomes very thick and homogeneous.
- Place on the fire, but do not let it boil
- Keep until required thickness. You can't let the yolks curdle
- Mash the mascarpone with a spatula and carefully fold in the cream
The products must be at the same temperature, so the custard is placed in the refrigerator before mixing.
The cream is very airy and delicate.
Ingredients:
- 450 g mascarpone
- 2 eggs
- 170 g sugar
- Vanilla
Recipe:
- Separate the eggs into white and yolk. Grind the yolks with a little sugar until white
- Using a spatula, knead the mascarpone until you obtain a white, elastic mass.
- Mix with yolks. It is necessary to obtain a homogeneous substance
- In a separate bowl, beat the whites with sugar until you get a fluffy foam that does not fall off the whisk.
- Add rum and vanilla to the cheese mixture, and then add the protein mixture in small parts.
Fat and delicate cream.
Ingredients:
- 250 g butter
- 100 ml condensed milk
- 250 g mascarpone
- Vanilla
Recipe:
- Using a wide spatula, mash the cheese until it forms a paste-like mass.
- The butter must be left at room temperature until softened.
- Gently add condensed milk into the oil and rub
- Mix the cheese and butter mixture using a mixer
Delicate cream for biscuits.
Ingredients:
- 100 ml heavy cream
- 150 g mascarpone
- 150 g cottage cheese
- 120 g sugar
- Liquor
Recipe:
- Using a mixer, turn the cottage cheese into a homogeneous substance without lumps
- Pour in the cream and liqueur in a thin stream, add sugar and turn on the mixer.
- Use a spatula to crush the mascarpone and make the mass elastic
- Add the curd mass to the mascarpone and average
Mascarpone is currently not a cheap product at all, so many are looking for more affordable replacement options. There are several products that can replace mascarpone.
Replacement options:
- Heavy cream
- Thick and not sour sour cream
- Fatty pasty cottage cheese
Mascarpone is a tasty and fatty cheese that is already loved in our country. Use the product to make delicious creams. This will make the dessert tender and satisfying.
VIDEO: Cream for tiramisu
Soft, creamy Cream Cheese is often used in making desserts - cakes, muffins, cookies, cheesecakes. For cream cheese for cakes and other baked goods, soft cream cheese with various additives is used. Creamy cheese cream for cake has a soft dense base, intense milky flavor and stunning snow-white color.
It can be considered universal - it can be easily painted with liquid food coloring in the desired colors, you can layer cakes with it, use a pastry bag to squeeze out various decorations on the surface of products, fill shortbread or waffle baskets, and tubes. The consistency of the cream is a bit like whipped curd or Philadelphia cheese, Mascarpone with sugar.
Using cream cheese for cupcakes, muffins or as a layer for a cake, you can count on high-quality impregnation, the mass does not lose its shape, does not spread, and has a soft airy texture. You can prepare vanilla cream cheese, as well as orange, berry, classic cream cheese, butter or strawberry cream at home using our recipes.
One of the most accessible recipes. You can use this simple recipe for a cake, make it from sour cream and chocolate, add berries or sauces. The basic recipe for sour cream contains the following ingredients:
- 600 grams of sour cream with 20% fat content;
- a piece of gauze folded at least 4 times;
- a small pinch of salt.
Before making cream, buy high-quality homemade or store-bought sour cream. If the sour cream is of high quality, prepared exclusively with natural cow's milk, the cream made will be very dense, it can be easily used to level the prepared cake or decorate the cakes. Sour cream has a neutral taste, so it makes an excellent homemade strawberry cream.
Before preparing basic cream cheese based on sour cream, prepare a deep container, for example a bowl, a fairly large piece of gauze folded in several layers, and a sieve. Then:
- Return the gauze in several layers, place it inside the sieve, and place the sieve in a deep bowl, leaving room for the whey to drain.
- Place sour cream in cheesecloth, gather the ends of the fabric and tie them into a knot.
- You can add a small pinch of salt to the sour cream first. However, if you plan to make the cream sweet, for example, on a cake with cream cheese cream, then you don’t need to add salt.
- Leave the sour cream in the bowl overnight. In the morning, the excess whey will drain off, and a dense lump with a delicate creamy flavor will form in the gauze.
The resulting delicious cream can be used in its pure form, and can also be used instead of Mascarpone in recipes for chocolate, berry, and caramel creams. By the way, this mixture is perfect for decorating savory products, for example, tartlets with cheese, meat or seafood.
Kefir
Instead of sour cream, you can use frozen kefir as a base for homemade cheese. Kefir cream cheese has a more sour taste, but also has a good consistency. It's very easy to prepare:
- Freeze kefir in the freezer. You will need one and a half liters. Leave one and a half packets of kefir in the freezer overnight.
- Now fold the gauze in several layers, line a sieve or colander, carefully remove the kefir from the bag and transfer it to a container. It is optimal to hang a gauze bag over a bowl, but you can also use a regular sieve.
- In about 12 hours, the whey should drain, and inside the gauze there will be a soft paste-like mass that resembles soft cottage cheese.
- Place 300 grams of this cottage cheese in a mixer bowl, add two tablespoons of powdered sugar and 1 packet of vanillin. Beat it for about 3 minutes until fluffy.
The taste of this sour cream goes well with strawberries, raspberries, berries or fruit sauces, as well as chocolate. Its structure resembles Mascarpone cheese whipped with sugar.
Lemon-creamy
If the basic recipe is too simple for you, and you want to decorate or soak your baked goods with cream with a more interesting rich taste, try a cream cheese recipe with lemon. Before preparing the cream cheese cream, prepare the ingredients for it:
- 3 eggs;
- 500 grams of homemade cheese or ready-made Mascarpone cheese;
- 2 tablespoons sugar;
- 5 milliliters of fresh lemon juice;
- one packet of vanilla sugar.
Preparing cream cheese using this technology is quite simple:
- Remove the cheese from the refrigerator; it should be soft and warm, which will allow it to whip up better. Place the entire portion of cheese in a mixer bowl and beat for about 3 minutes at medium speed.
- While beating, add vanillin or vanilla sugar, as well as regular sugar and freshly squeezed lemon juice. Beat for a few minutes.
- Break the eggs into a separate bowl, combine until smooth with a fork, and pour into the whipped cream mixture in a stream.
The mass should turn out slightly yellowish, with a pleasant shade of baked milk, a fairly stable shape, shiny and homogeneous. This cream cheese is suitable for leveling the cake, decorating and layering. If you add strawberry syrup instead of lemon juice, you will get an excellent homemade strawberry cream.
Chocolate
Homemade chocolate cream cheese frosting is ideal for filling chocolate cakes, muffins, cupcakes and other baked goods with cocoa powder or pure chocolate. You will need the following ingredients:
- 280 grams of homemade or ready-made curd cheese, for example Mascarpone;
- 130 grams of powdered sugar;
- 1 cup sour cream 25-30% fat;
- 100 grams of dark or milk chocolate.
This curd cream is quite simple to prepare:
- Before making cream cheese, break a chocolate bar, place it in a thick-walled bowl or saucepan, and melt it. You can use the microwave.
- Place one spoon of sour cream directly into the melted chocolate, place in a water bath, stir, cook until thickened, but do not allow it to boil.
- Beat the remaining portion of sour cream with a mixer with powdered sugar until it becomes fluffy and homogeneous.
- Place in sour cream and curd cream. You can use something prepared yourself, for example, from sour cream or kefir. Ready-made is also suitable.
- Cool the melted chocolate a little, pour it into the sour cream mixture in a stream, and whisk. After this, put the mixture in the refrigerator for half an hour until it thickens slightly. If the mass turns out to be too liquid, it is permissible to add 1 packet of cream thickener at the stage of whipping sour cream and powdered sugar.
You can add finely crushed nuts, chocolate chips or other fillings as you wish to the chocolate cream. This cream filling is suitable for eclairs, for decorating finished products, and for greasing cake layers.
Caramel
Classic caramel cream cheese is an ideal filling for butter cakes and cupcakes, muffins and small pastries. It is based on cream cheese, you can use either store-bought or home-made.
The ingredients are as follows:
- 300 grams of cream cheese;
- 100 grams of cream 35 percent fat;
- 75 grams of soft butter;
- 210 grams of soft caramel.
For homemade soft caramel, take:
- 25 grams of water, 100 grams of glucose and 200 grams of sugar for syrup;
- 80 grams of medium fat cream;
- 50 milliliters of milk;
- 15 grams of butter.
Before preparing the cream cheese cream, cook the caramel:
- Combine sugar, water and glucose in a saucepan. Use a large bowl as the liquid will bubble a lot as it cooks.
- Simmer over low heat, stirring occasionally, until the mixture thickens and the sugar melts.
- At the same time, mix milk and cream, bring to a boil, pour into the boiled caramel in a stream, stirring. When the mass stops bubbling, mix with oil, stir and cool to 80 degrees, turning off the heat.
Now let's start creating the caramel buttercream:
- Beat the cooled caramel with cream cheese and cream, you need to achieve a fluffy consistency.
- The cream can be whipped separately into a foam and added to the mixture of cheese and caramel last.
- Bring the butter to room temperature, chop into cubes and add to the caramel mass.
This mixture must be placed in a pastry bag, and then decorated with confectionery or sandwiched between cake layers. The remaining caramel can also be used, for example, by pouring thin strips over the top of all the products.
Cheese creams can be considered an example of pliability and stability. And if the first advantage implies excellent compatibility with various fillings - nuts, fruit puree, liqueurs, cognac, then stability means excellent retention of the given shape. Such creams have little effect on temperature and the percentage of base with flavoring fillers.
Cheese cream for cake - general principles of preparation
To prepare cheese creams for cakes, spreadable cream cheese or homemade low-fat cottage cheese is used. A wide range of similar products allows you to select them, including based on financial capabilities. Among expensive cream cheeses, you can choose Mascarpone and wonderful Philadelphia. More affordable analogues include cheeses from the Riccotta, Almette brands; President, Hochland and Violetto are also good.
A creamy mass based on cottage cheese or creamy curd cheeses is easy to prepare, and it turns out very tender and incredibly tasty. The cheese is beaten with granulated sugar or powdered sugar, after which other ingredients are added to it, beating or mixing with a whisk. The success of the prepared cream depends not only on the quality of the products and correct proportions. Their temperature is also important. If you do not follow the recipe recommendations, the mixture may not whip up. If the recommended temperature conditions for products are violated, an extremely unpleasant separation process occurs.
In cooking, to prepare cream cheese creams, in addition to the main curd product, cream or butter is used. The mass is sweetened with granulated sugar or powdered sugar, flavored with vanilla, and berries, chocolate or chopped nuts are added for taste. Cream cheese cream is not only an excellent filling for a cake, it can be used to decorate a dessert and line its sides. Most cheese creams are great for decoration; when prepared correctly, they hold their shape perfectly and do not melt when left in a warm room for a long time. Using them to decorate the cake, you can additionally tint them with food coloring.
A simple recipe for cream cheese cream for cake
A variation of cream cheese cream, the preparation of which uses two types of cheese: Mascarpone and Philadelphia. You can layer any cake layers, but it is best combined with biscuit and honey biscuit-type preparations. Can be used both for coating and for decorating cakes.
Ingredients:
Fat, 35%, cream - 350 ml;
120 gr. powdered sugar;
Mascarpone cream cheese - 250 gr.;
A spoon of vanilla essence;
250 gr. Philadelphia cheese.
Cooking method:
1. Place both types of cream cheese in a bowl and combine them, beating at low speed with a mixer for two minutes.
2. Sift through a sieve, add powdered sugar and continue beating, gradually increasing the speed until you get a fluffy mass.
3. Remove the mixer, mix the mixture with a spatula, carefully removing the powdered sugar stuck to the walls. Add vanilla and continue beating with mixer.
4. Add cream in small portions. In order for the mass to whip well, the cream must be cold. Place them in the freezer first, but for no more than 25 minutes.
5. A well-thickened air mass can be used to coat the cakes immediately or placed in the refrigerator for an hour, it will become thicker.
Cheese cream for cake with cottage cheese and white chocolate
A chic cheese cream that can be not only a wonderful addition to any sponge cake, but also to dessert. It is prepared quickly, and most importantly - it is simple; even an inexperienced cook can handle its preparation. For better binding, the cheeses need to be warmed to room temperature in advance.
Ingredients:
Not dry homemade cottage cheese - 280 gr.;
150 gr. white chocolate, non-porous;
200 gr. fresh Mascarpone cream cheese.
Cooking method:
1. Grind homemade cottage cheese on a sieve, add cream cheese and leave for a while in a warm room. In order for the cream to whip well and not separate, the products should be as close to room temperature as possible.
2. Break the white chocolate into pieces, melt it using a so-called double boiler and set aside to cool.
3. Start beating both types of cheese with a mixer. When the mass becomes homogeneous, add melted chocolate one teaspoon at a time, without stopping whisking.
4. Before applying to the cake, place the finished mixture in the refrigerator for at least two hours.
Universal cream cheese cream for cake with curd cheese and nuts
An uncomplicated and quite versatile cream cheese cream for cakes and pastries. Retains its shape remarkably well; preparation requires only three products: powdered sugar, fresh curd cheese and heavy cream. The last two ingredients must be chilled. What’s remarkable is that you can select the proportions of products based on your taste preferences. But it is worth noting that the more curd cheese, the more confidently the resulting mass will keep its shape.
Ingredients:
Cream, high fat, no less than 33% - 100 ml;
100 gr. sugar, preferably homemade, powdered sugar;
Curd cheese “Kaymak” - 400 gr.
Cooking method:
1. Beat the curd cheese with a mixer for a couple of minutes with powdered sugar.
2. In a separate clean, completely dry bowl, whisk the chilled cream.
3. Combine the two fluffy masses and mix them, beating with a mixer at low speed.
Nut cream cheese cream for cake with cottage cheese and gelatin
A recipe for thick cream cheese cream that definitely won’t run. Best suited for leveling a cake. It is recommended to coat only well-soaked sponge cakes.
Ingredients:
Half a kilo of full-fat homemade cottage cheese;
A third of a teaspoon of chopped lemon zest;
250 gr. fine white sugar;
A glass of 33% heavy cream;
Two spoons of “quick” gelatin;
1 gr. vanilla sugar;
A small handful of walnuts.
Cooking method:
1. Grind the cottage cheese on a sieve to make the mass more fluffy and free of grains.
2. Pour gelatin according to the instructions on the package with half a glass of cold water.
3. Fry the nuts in a dry frying pan. Cool and finely chop with a knife.
4. Beat the grated cottage cheese with the addition of regular and vanilla sugar.
5. While whisking, add lemon zest and swollen gelatin.
6. In a separate, dry bowl, whip the cream and, stirring gently, add it to the whipped cottage cheese.
7. Add chopped roasted nuts, stir and place in the refrigerator for two hours.
Cream cheese cream for cake with butter
Cream option for decorating the top of the cake and lining its sides. A decorated cake can be kept warm for a long time without losing its beauty. When cooking, it is important to maintain the correct temperature conditions for the food - the cheese should be chilled and the butter should be slightly melted.
Ingredients:
Vanilla extract - 2 tsp;
100 gr. powdered sugar;
Half a stick of butter, high-fat butter;
340 gr. creamy fresh Mascarpone or Philadelphia cheese.
Cooking method:
1. Cut the softened butter into pieces and beat with the addition of powdered sugar into a fluffy mass.
2. Continuing whipping, add cream cheese one spoon at a time.
3. The prepared cream is enough to decorate a cake with a diameter of 25 cm. If you also need to coat the cakes, increase the amount of products, taking into account the given proportions.
Cheese cream for cake with butter and berries
Fresh or frozen berries are added to the main ingredients in the cheese cream. Frozen fruits must be thoroughly thawed before use, and so that no excess liquid remains in them, they must be kept for some time on a sieve or in a colander. Vanilla powder is used as a flavoring. It can be replaced with vanilla extract (1 tsp).
Ingredients:
Half a cup of powdered sugar;
340 gr. any curd cheese;
A teaspoon of vanilla powder;
Half a kilo of fresh or frozen berries;
120 gr. butter "Traditional" butter.
Cooking method:
1. A couple of hours before cooking, place the cheese in the “warm” compartment of the refrigerator, close to the back wall. On the contrary, remove the butter to soften it.
2. With a mixer at medium speed, beat the slightly melted butter and powdered sugar for seven minutes.
3. Add vanilla, add cheese to the creamy mixture and pass through it again with a mixer until it becomes airy and smooth.
4. Blend the thawed berries with a blender and carefully stir the prepared puree into the cream.
5. Berry cheese cream for coating the cakes can be used immediately, before leveling the sides of the cake; it is better to cool it slightly.
Cheese cream for cake - cooking tricks and useful tips
It is advisable to beat all ingredients separately; if cream is used, it is recommended to beat them only in a clean, dry and always pre-chilled container. During the process, they first begin to foam and then thicken. The main thing is not to overdo it; with prolonged and intense whipping, the cream can turn into butter.
It is not advisable to pour all the granulated sugar or powder into curd or cream cheese at once. To ensure that the sweetener disperses more evenly and the sugar crystals completely dissolve, try to add it in small portions, 1-2 spoons at a time, while continuing to whisk continuously.
If you place mastic decorations on a cake coated with cream cheese cream, grease the contact points with melted chocolate - the mastic will not melt.
Both a mixer and a blender are suitable for whipping. The main thing is to use nozzles that will not unnecessarily saturate the mass with air. Excessively airy cream is more difficult to place on the cake.
You can use a spatula or ruler to apply the cheese cream onto the cake. To apply decorations, it is better to use a pastry bag with a variety of attachments.
Many cream cheeses have a slightly salty flavor. This will not spoil the taste of the dessert, but will only give it a unique accent. In addition, the cream can always be sweetened by increasing the amount of powdered or granulated sugar.
Curd cheese cream is a godsend for housewives who prefer to decorate cakes simply and in a variety of ways. It has a pleasant taste and delicate consistency and makes each confectionery product individual.
How to make cream from cottage cheese?
Cream based on curd cheese is made by beating the main component with accompanying ingredients. In the classic version, it is powdered sugar, eggs, butter or cream. Often, in the cream you can feel the presence of vanilla, liqueur and cocoa. Even with the abundance of additions available, they try not to overload the cream and limit themselves to three or four products.
Any recipe for curd cheese cream is based on compliance with proportions and temperature conditions. The butter should be soft, and the cream cheese and cream should be cold.
You should not use sugar, it may not dissolve and cause teeth to grind. It is better to use powdered sugar.
To make cream cheese from curd cheese dazzlingly white, you should first beat the powder and butter well, and only then add the cheese.
You should not neglect such additions as vanillin, syrup, cognac. A couple of drops of cognac can give the cream a nutty flavor.
Please note that curd creams cannot be stored for long periods of time, so they are best used immediately after preparation.
If the recipe contains condensed milk, the amount of sugar should be significantly reduced.
Curd cheese cream for cake
The classic cream cheese for a cake is a mass obtained by beating cheese, powder, cream and yolks. It is stable, flexible and fluffy, and is easy to prepare and work with. The taste is also ideal: the combination of salty cheese and sweet powder makes the cream not cloying and fresh.
Ingredients:
- curd cheese - 400 g;
- yolks - 2 pcs.;
- powdered sugar - 100 g;
- cream 33% - 200 ml.
Preparation
Beat the cream cheese with powdered sugar. Without stopping whipping, add cream. In a separate container, beat the yolks. Pour them into the main mass and beat thoroughly again. Place the cream cheese mixture in the refrigerator for 30 minutes.
Cream for cupcakes made from curd cheese
Cream cheese for cupcakes made from curd cheese should hold its shape, be easy to apply to the surface and have an outstanding taste that emphasizes the individuality of the cupcake. Of all the known recipes, cream made from butter, cheese and berry puree is considered ideal. Cheese in combination with butter makes the mass dense, and the berries bright, light and refreshing.
Ingredients:
- curd cheese - 340 g;
- butter - 100 g;
- powdered sugar - 80 g;
- raspberries - 60 g.
Preparation
Blend the raspberries in a blender. Place the cream cheese, butter and powder into a container and beat until smooth.
Gradually add raspberry puree to the mixture, achieving the desired color. Place the cream in the refrigerator for 30 minutes.
Cream with curd cheese and butter
For housewives who want to make curd cream cheese at home quickly and with a minimum of ingredients, a recipe with butter is suitable. It’s incredibly simple to prepare by beating cheese, butter and powder. The only condition is that the butter must be soft and the cheese must be cold. This is a universal cream for decorating and leveling desserts.
Ingredients:
- curd cheese - 320 g;
- butter - 100 g;
- powdered sugar - 80 g;
- vanilla extract - 10 ml.
Preparation
Place all ingredients in a container. Beat for 7 minutes. Transfer the cream cheese cream into a piping bag and get to work.
Curd cheese and cream cream
Cream with cream and curd cheese is an excellent option for layering and leveling cakes, filling cakes and decorating cupcakes. It has earned the trust of many housewives because it does not leak, holds its shape and is very flexible in preparation. You can change the proportions, increasing the amount of cheese, thereby achieving density and stability.
Ingredients:
- curd cheese - 400 g;
- powdered sugar - 100 g;
- cream 35% - 100 ml.
Preparation
Beat the curd cheese with sugar. Whip the cream separately. Combine both mixtures with a mixer at low speed. Transfer the cream cheese mixture into a pastry bag and start decorating.
Cream of curd cheese and condensed milk
Lovers of caramel desserts will love the cream made from curd cheese and boiled condensed milk. Thanks to condensed milk, the cream acquires not only an interesting taste, but also a thick, dense consistency, which allows you to work with it immediately, without refrigeration. Another plus is that the cream is ideal for shortcrust pastry products, which is very rare for them.
Ingredients:
- curd cheese - 350 g;
- butter - 70 g;
- condensed milk - 320 g.
Preparation
Beat butter with condensed milk. Without ceasing to beat, add cheese in portions. This cream does not need to be refrigerated - you can work with it right away.
Cream of curd cheese and sour cream
Sour cream with curd cheese will give the products a refreshing sourness and make them less caloric. It has a delicate, soft texture and is suitable for layering cakes and simple decoration. Even not very fatty sour cream is suitable as a base. You can increase its density by straining the product through cheesecloth.
Ingredients:
- sour cream 20% - 500 g;
- curd cheese - 220 g;
- powdered sugar - 120 g.
Preparation
Place the sour cream in cheesecloth and hang the bag over the pan for a couple of hours. Afterwards, beat with powdered sugar until fluffy.
Add cheese and mix gently on low speed mixer. Place the sour cream made from curd cheese in the refrigerator for 30 minutes.
Custard with curd cheese
Everyone is accustomed to the fact that sweet cream cheese is made from chilled ingredients by beating the latter. However, there is an option where the cheese is introduced into a heat-treated cream. This is custard. In this case, cheese is used instead of butter. It makes the cream very thick, so it’s only good as a filling.
Ingredients:
- milk - 200 ml;
- cream - 150 ml;
- curd cheese - 150 g;
- yolks - 4 pcs.;
- sugar - 80 g;
- starch - 10 g;
- flour - 10 g.
Preparation
Bring the milk and cream mixture to a boil. Remove from stove. Whisk flour, starch and yolks. Strain the mixture through a sieve and add to the milk-cream mixture. Boil for 4 minutes until the cream thickens. Cool and beat with cream cheese.
Chocolate cream with curd cheese
Cream made from curd cheese and chocolate is an alternative to expensive impregnations. It’s not always possible to make chocolate ganache, but many people can afford this cream. Plus, it's super easy to make, stabilizes in 30 minutes, and never fails. The cream is stable, often served as a dessert and can serve as a “cap” for a cupcake.
Ingredients:
- cream - 500 ml;
- curd cheese - 300 g;
- powdered sugar - 80 g;
- chocolate - 150 g.
Preparation
Whip 450 ml of cream with powdered sugar and cheese until fluffy. Add the remaining 50 ml of cream to the chocolate and melt in a water bath. Add the chocolate mixture to the cream and mix gently using a mixer. Cool slightly and get to work.
Mascarpone and cream cheese cream
The preparation of curd cheese cream is not limited to traditional ingredients. The combination of cheese and mascarpone is interesting. Sweetish mascarpone has a creamy consistency, while curd cheese has a saltiness and dense texture. As a result, the cream turns out to be plastic, not cloying and holds its shape well.
Ingredients:
- mascarpone - 125 g;
- curd cheese - 125 g;
- powdered sugar - 80 g.
Preparation
Beat the mascarpone until light consistency. Add powdered sugar and cream cheese and mix on low speed mixer for about a minute. Cool for 15 minutes.
Avocado and cream cheese cream
Delicious curd cheese cream is suitable not only for sweet baked goods, but also for savory snacks. Cheese is often combined with herbs, spices or avocado. The choice of the latter is not accidental: its slightly nutty flavor, bright color and fatty pulp make the cream multifunctional. The cream can be spread on toast or used as a sauce.
Ingredients:
- curd cheese - 120 g;
- avocado - 1 pc.;
- salt - 2 g;
- ground black pepper - a pinch.
Preparation
Cut the avocado in half, remove the pit, and scoop out the pulp with a spoon. Cut into cubes, mix with cheese and seasonings and puree. Leave at room temperature for about an hour.
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