Curd cream quickly. Curd cream with condensed milk

Among a variety of desserts, curd cream is very popular. Why does chefs like it so much? Firstly, the benefits of dessert are undeniable. The main ingredient, cottage cheese, contains a lot of calcium, which is necessary to strengthen bones, as well as maintain a healthy heart and blood vessels. Secondly, it is fast and easy preparation, and any novice cook can handle it. And thirdly, because of the magnificent delicate taste, which will not leave anyone indifferent.

Recipes for curd cream with photos are presented below. This cream is ideal for any baking. It is used to spread cake layers for various cakes, fill custard pies, fill shortbread baskets, and decorate cookies and muffins. This cream goes well not only with light biscuits, but also with dark ones, in the dough of which coffee or was added.

Curd cream Perfect as a summer dessert. It's not difficult to prepare. In portioned bowls you need to put the cream in layers and fresh berries, and sprinkle chopped nuts or dark chocolate on top. Any berries are good, but not too sour. Strawberries, cherries and blueberries are ideal. You can decorate the dessert with fresh mint leaves.

From low-fat curd cream you can make very delicious jelly. It is often used for cakes or individual desserts. To do this, you need to first dissolve the gelatin in milk or cream, then mix it with the cream and put it in the refrigerator. One thing to consider here important nuance: Add the already cooled milk mixture to the curd cream. The amount of gelatin depends on what kind of jelly you want to get - hard or soft, more like jelly.

Classic recipe for curd cream

Cream prepared according to classic recipe, it turns out very tasty, but quite greasy. Therefore, it is undesirable to use it for sand. Classic cream Great for sponge cakes and custard pies. It goes well with fresh juicy berries and fruits.

It is better to take homemade cottage cheese for this recipe, but in the absence of it, store-bought 12% is quite suitable. You should definitely choose good quality butter; the taste of margarine will spoil the entire cream. It’s quite possible to make powdered sugar yourself. This is done very simply - regular sugar crushed using a coffee grinder. Instead of vanilla sugar You can use vanilla extract.

Required ingredients:

cottage cheese (fat, preferably homemade) – 250 g;
butter (butter, soft) – 50 g;
powdered sugar – 350 g;

Cooking does not take much time. First you need to mix the cottage cheese with vanilla extract. Then you should cut soft butter into small pieces and add to cottage cheese. Beat all these components using a mixer. Beating must be done at medium speed. When the mass becomes homogeneous, you can add in small portions powdered sugar. First, mix with a regular spoon, then again with a mixer.

Cream cheese cream recipe

This recipe is lower in calories than the previous one. It is ideal for any cakes, pies and pastries. Often used as independent dish, which is served in portions, in dessert bowls. The composition of such a dessert depends on the imagination of the cook. You can add anything to it: fruits, berries, biscuit crumbs, grated chocolate, coconut flakes.

Unlike the previous recipe, for this you need to buy low-fat cottage cheese, preferably 0%. Cream should be chosen as thick as possible - at least 30%. Otherwise, the cream simply won’t be able to whip.

Required ingredients:

cottage cheese (low-fat) – 200 g;
cream (fat) – 200 ml;
sugar (regular, fine) – 100 g;
vanilla sugar – 1 teaspoon.

First you need to grind the cottage cheese well. You can use a sieve or immersion blender for this purpose. The next step is to whip the cream with regular and vanilla sugar. For this you will need a mixer. You should start whipping at minimum speed, gradually increasing the speed to maximum. And then also gradually reach a minimum. To prevent the cream from separating, there is a small culinary trick– It is advisable to place the cream and bowl in the refrigerator the day before whipping for a few minutes. At the end, you need to carefully mix the grated cottage cheese with whipped cream.

Recipe for curd cream with sour cream

A delicate cream made from cottage cheese with the addition of sour cream. Low-fat and healthy, it is perfect for any baking and especially for light ones. summer desserts. Making such a dessert is very simple: you just need to mix this cream with grated berries or pieces of fruit.

It is advisable to buy cottage cheese for this recipe that is not too high in calories. The most the best option will choose 5-6%. You should also choose low-fat sour cream - 15-20%. The amount of sugar should be adjusted to your taste. If the cream is planned for berry dessert with sweets canned fruit, then you don’t need to add regular sugar at all.

cottage cheese (low-fat) – 400 g;
sour cream (low-fat) – 75 g;
sugar (regular, fine) – 2 tablespoons;
vanilla sugar – 1 teaspoon.

The recipe is simple and does not require much time. The cottage cheese should be covered with regular and vanilla sugar, then beat with a mixer. The result should be a homogeneous mass, without lumps. Then pour sour cream into the bowl with cottage cheese and continue whisking again for at least 3 minutes.

Curd cream can be prepared not only for desserts. It is often used in cooking for savory pies And spectacular snacks. Namely, as fillings for sand baskets, vol-au-vents and profiteroles. Of course, the composition of the ingredients differs from the sweet version - sugar is replaced with salt and spices. But the principle of the recipe remains the same, only additional crushed ingredients are added to the cream - cheese, nuts, herbs.

Curd cream recipes was last modified: April 22nd, 2016 by Gulya

Many people perceive cottage cheese as an obligatory product that is part of the system healthy eating. Faceless in taste and wonderful in composition, but not particularly appetizing in its original form for most people. However, cottage cheese is remarkable precisely because it does not have any pronounced characteristics, thanks to which it can be given the taste that you need with the help of other ingredients. This applies to all dishes, from appetizers to desserts.

In this article we will look at recipes that will help you learn how to prepare curd cream for sponge cake. More taste more benefit on the daily and holiday menu!

General provisions

In order for the result to please you, you should adhere to the following rules:

The best

The most common filling among culinary experts is considered to be curd and butter cream for sponge cakes, as it goes well with any fillings, has a very subtle acidity and more rich taste than regular whipped cream.

Consider a universal recipe for curd cream for sponge cakes and other confectionery products:

pasty cottage cheese - 250 grams;
powdered sugar - 150 grams;
vanilla extract or vanilla sugar - 1 tbsp. spoon;
cream with a fat content of at least 33% - 500 ml.

Beat cottage cheese with powdered sugar and vanilla extract until smooth and fluffy. The sugar must be completely dissolved; squeaking on your teeth when eating is unacceptable!

Separately, whip the pre-chilled cream to stiff peaks.

Mix both masses with a spatula, kneading from bottom to top - thanks to this you will get a delicate, airy, strong cream that you can use at your discretion.

Base + options

Let us highlight several types of additives to universal recipe, which will allow you to get curd fillings that are completely different in taste:

Berry or fruit puree. Grind 100 grams of berries/fruits with intense flavor (raspberries, currants), rub through a sieve and add to the main cream.
White chocolate. Melt 100 grams of white chocolate with 20 grams of cream in a water bath, cool and stir into the cream. Thanks to this, the finished product will acquire the most delicate creamy taste.
Milk or dark chocolate. It is not recommended to add them in liquid form, since the finished curd cream for the biscuit will have a rough taste. If you really want a characteristic bitterness, you can grate 50 grams of chocolate, then mix it into the curd and cream mass.

From and to

The combination of chocolate and cherries is rightfully considered the most successful and win-win. Classic! And if you add curd cream to them, the triumph will be complete. Based on this, we offer you a recipe for a cake based on the legendary “Black Forest”.

eggs - 6 pcs.;
cocoa - 30 grams;
flour - 150 grams;
sugar - 180 grams;
salt - a pinch.

Filler:

pitted cherries - 600 grams;
water - 250 ml;
sugar - 300 grams;
cinnamon - 1 stick;
kirsch or cognac - 50 ml.

Curd cream for biscuit:

soft cottage cheese - 150 grams;
cream with a fat content of at least 33% - 600 ml;
vanilla sugar - 1 sachet;
powdered sugar - 50 grams.

chocolate - 100 grams;
cocktail cherries - 1 small jar.

All products are given based on a mold with a diameter of 22-24 cm.

Preparation

Preheat the oven to 180 C. Line the pan baking paper. Separate the whites from the yolks.

Beat the whites with a pinch of salt until soft peaks form. Without stopping whisking, start adding sugar. It should be strong and shiny protein mass. Add the reserved yolks to the mixture one at a time, beating at low speed with the mixer. Sift the flour and cocoa mixture into the beaten eggs, stir with a spoon from bottom to top until smooth. It should work out light air weight.

Pour the batter into the prepared pan and bake for 30-40 minutes. Focus on appearance biscuit. It should spring back when pressed in the center. Cool by turning cake pan upside down onto a wire rack. Thanks to this measure, the base will not fall off, and you will end up with an airy chocolate sponge cake with curd cream and cherries. Remove the completely cooled biscuit from the mold and wrap it in cling film and let it brew for 8-10 hours.

While preparing the sponge cake, work on the cherries. To do this, cook a syrup from sugar, water and cinnamon, add alcohol and pour the resulting liquid over the cherries.

For the cream, grind the cottage cheese with powdered sugar and vanilla sugar. Separately, whip the cream to strong peaks, carefully mix the two masses, maintaining the airiness.

Cut the biscuit lengthwise into three equal parts.

Place the cherries in a sieve to drain the syrup.

Assembly

Process step by step:

place the biscuit layer on a plate;
soak in syrup;
spread the curd cream for the biscuit on top;
place half of the berries on top of the cream;
press the berries with a second sponge cake;
soak in syrup;
redistribute some of the cream evenly;
add remaining berries;
press with the last layer of sponge cake;
coat the cake with half of the remaining cream, smooth the top and sides;
grate the chocolate for decoration on a coarse grater (you can use a vegetable peeler for larger curls);
sprinkle chocolate over sides of cake;
From the top around the circumference of the product, plant roses from a pastry bag. Garnish each with a cocktail cherry;
if desired, place some chocolate in the center;
refrigerate the cake for at least 3 hours (the sponge cake with curd cream and cherries must sit for the flavor to fully develop);
serve.

Sponge cakes appeared so long ago that today it is no longer known for certain who created this delicacy. And is it really that important? The main thing is that today airy baked goods pleases all connoisseurs of delicate and delicious desserts. The dough is not very varied, but the filling in it can be completely unexpected, thanks to which each delicacy has its own unique taste. One of the most delicate layers is curd cream for sponge cake- direct proof of this.

Light and delicate dessert

Curd cream is one of the most popular types cake fillings. This is not at all surprising, because such a layer is not only tasty, but also very healthy. Working with cream is a real pleasure: it is very plastic and pliable. Dessert is being prepared for in a matter of minutes, which is very important given the modern rhythm of life.

To make it delicious and delicate cream from cottage cheese, no need to be experienced pastry chef. Enough to have necessary products, a good mixer and a little desire to pamper your loved ones with an amazing dessert.

Suitable Ingredients

The main component of the cream is cottage cheese. The choice of this product should be taken seriously, because the taste and appearance will depend on its quality confectionery product. The dairy product should have a paste-like consistency. It is unlikely that it will be possible to make a delicate, airy and plastic cream from coarse-grained cottage cheese. The taste of the ingredient is also very important: it should not be sour, otherwise the cake risks acquiring the same taste.

One of the most important conditions- freshness dairy product. Low-quality cottage cheese will not only spoil holiday treat, but will also lead to food poisoning. It is necessary to carefully study the expiration dates of the product before purchasing it. It should be taken into account that The cake can be stored for several days and the cottage cheese may turn sour in the finished dish. It is strongly recommended to purchase a product manufactured no earlier than a few days before purchase. It is especially important to follow this rule if the delicacy is prepared for children.

Additional ingredients include other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and have good quality. Only by giving preference to natural ingredients can you be sure of an impeccable result. Various analogues labeled “product” ( cheese product, sour cream product etc.), are not suitable for the production of cream, because they do not have the proper quality and taste.

To diversify the taste of the filling, you can use various fruits: bananas, pineapples, lemons, oranges, strawberries, cherries, peaches, apricots, etc. Cocoa, walnuts, almond, white and dark chocolate will add cream bright colors and new flavors. For a magical aroma, you can add a few drops of fruit extract or vanillin.

To achieve a denser consistency, use gelatin or starch. However, such a layer is only suitable for juicy cakes, pre-soaked in syrup, coffee or liqueur.

Having prepared all the products and taken out the mixer from the cabinet, you can safely begin creating a luxurious delicacy. Recipes for sponge cake cream will help you create a real masterpiece of confectionery art.

Curd-cream layer

If you want to taste the most tender, light and airy treat Every recipe you can imagine, you should definitely make curd and butter cream for the sponge cake. The filling is impeccable in all respects: it cooks quickly, is easy to apply and does not leak. The only drawback is high calorie content, but it’s unlikely that dietary qualities are expected from the cake.

You will need:

Step by step guide:

Grind the cottage cheese through a sieve with small holes.
Pour cream into deep container and then add powdered sugar to them, lemon juice and vanillin. Start the whisking process with a mixer at low speed. Gradually increasing the power, achieve the splendor of the mass. Well-whipped cream should increase in volume.
Add grated cottage cheese little by little and mix the mass intensively, bringing it to a homogeneous state.
Place the finished cream in the refrigerator for half an hour.

Tip: for the cream to whip better, it must be well cooled. Used cottage cheese should also be removed from the refrigerator immediately before cooking.

Yogurt cream

Is it possible for people on a diet to enjoy the delicious taste of curd cream for a sponge cake? The yogurt recipe answers yes! The ingredients in the layer are very useful in separate form used even by those who carefully monitor their figure. So why not turn these products into light, gentle and crazy delicious filling for the cake?

Products:

one and a half glasses of low-fat cottage cheese;
a glass of yogurt 4%;
a bag of vanilla sugar;
teaspoon potato starch.

Process:

Tip: if the cream is too thick, the cakes should be soaked in syrup, alcohol or coffee. If the filling is too liquid, you can use a banana. This fruit can thicken the cream.

Cottage cheese filling with gelatin

If you need to achieve dessert stability, then curd cream for sponge cake with gelatin is what you need. This filling turns out to be light and weightless, and the baked goods always have a neat appearance. When using a gelatin layer, it should be taken into account that the cakes must be quite moist, otherwise the dessert will turn out dry.

You will need:

half a kilogram of cottage cheese 9%;
large package of gelatin (40 g);
sugar;
one and a half glasses of sour cream;
half a glass of warm drinking water;
two packages of vanilla sugar.

Step by step guide:

Advice: if the cream nevertheless begins to harden, it should be placed on moderate heat and, stirring constantly, brought to the desired consistency.

Butter dessert

Cottage cheese cream with butter is the favorite type of filling for many pastry chefs. This impregnation has a smooth, thick consistency, which makes it very manageable even in the hands of an inexperienced cook. Unlike classic butter layers, cream with cottage cheese turns out to be very light and does not weigh down the baked goods. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other delicacies.

Products:

kilogram of cottage cheese;
half a kilogram of butter;
a few tablespoons of lemon zest;
three glasses of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: if the cream is used for decoration, it can be given the desired color. They will help with this food colorings, which should be administered immediately after cottage cheese.

Delicacy with condensed milk

The recipe for curd cream for sponge cake with condensed milk is distinguished by its simplicity and richness. creamy taste. This layer resembles popular dessert « bird's milk" Any cake will become much tastier if you soak it with a filling based on condensed milk and cottage cheese.

You will need:

a can of condensed milk;
half a kilogram of low-fat cottage cheese;
a glass of powdered sugar.

Step by step guide:

Turn the cottage cheese into a homogeneous mass using a sieve or blender.
In a deep bowl, combine condensed milk and powdered sugar.
Start the beating process at low speed. Increasing the power, slowly add cottage cheese. Beat until fluffy and smooth.
The cream can be used immediately or cooled slightly.

Tip: If the filling seems too sweet, you can add a little freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

The cottage cheese cream turns out very fluffy, tender and airy. Sour cream gives these properties to the layer. The filling perfectly soaks even the driest cake layers. For cream it is necessary to use products with the highest percentage of fat content.

Products:

kilogram of fatty cottage cheese;
one and a half glasses of sour cream 30%;
two incomplete glasses of granulated sugar;
a packet of vanillin.

Process:

Turn the cottage cheese into a homogeneous mass in the standard way.
Add vanilla, sugar and beat with a mixer for 5 minutes.
While still working with the mixer, gradually add sour cream. Beat all ingredients until the volume increases several times.
Place the finished layer in a cool place for one hour.

Tip: this cream goes well with chocolate. To make a cocoa-flavored filling, melt two chocolate bars in a water bath. After cooling the mixture slightly, add it to ready cream and beat again with a mixer.

Banana tenderness

The cream with cottage cheese and banana turns out so tender that it simply melts in your mouth. Dessert with this filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The richness of the dessert depends on how many bananas are used; the more bananas there are, the brighter and sweeter the taste.

You will need:

half a kilogram of cottage cheese;
half a glass of full-fat kefir;
several ripe bananas;
a bag of vanilla sugar.

Step by step guide:

Tip: you should taste the finished cream. If bananas do not provide enough sweetness, you can increase it with powdered sugar.

Little tricks for great pleasure

Making cottage cheese cream is a creative process. By experimenting with components, you can achieve incredible results that will delight all tasters. Properly selected natural ingredients will make baked goods not only tasty, but also healthy. To ensure that dessert always turns out “5+”, You should follow a few simple rules:

By filling your baked goods with curd cream for the cake, you don’t have to worry that the dessert will remain unappreciated. Products with such filling always evoke admiration and gratitude from everyone who is lucky enough to enjoy them. Bon appetit and the most delicious cakes!

Attention, TODAY only!

If you want to combine business with pleasure, then this can be done even in confectionery. Delicate cottage cheese With various additives creates a cream that is wonderful in everything: taste, consistency, and appearance.

And, of course, the maximum is preserved useful substances what is in cottage cheese. If the child refuses to eat it directly, you can trick him a little and prepare a cake with one of the creams we offer. Well, no one has ever refused a cake!

Each of today's recipes has certain tricks and advantages that make them real confectionery masterpieces. Main plus curd creams– they are thick, and therefore you don’t have to worry that the cake will flow. However, the cakes will not remain dry either.

Today we suggest combining cottage cheese with chocolate, yogurt, cream, sour cream and even marshmallows! Each of them is incredibly delicious. And if we supplement them with fresh fruit or berries – you’ll get a real vitamin bomb!

Curd cream is one of the simplest and at the same time one of best creams. To make it perfect, not only the cooking technique is important, but also the choice of products. Quality product- almost half the success.

For the real tenderness of this cream, full-fat dairy products are required. Low-fat cottage cheese, sour cream or cream may be suitable if you don’t want to go to the store, but then the consistency finished product will be completely different.

Therefore, the main rule is to choose the maximum percentage of fat content. Cream should be at least 33%, cottage cheese - at least 9%, sour cream - at least 20%. Only then will it work delicious cream, although its calorie content is then higher. However, kids don’t count calories.

Cottage cheese cream for cake

Cooking time

calorie content per 100 grams

A very simple and delicate cream that is prepared on a quick fix. One could even argue that this is a vanilla-scented classic.

How to cook:

Tip: before applying the cream to the cakes, you need to soak them a little. Any syrup is ideal, but you can also use alcoholic drink. One of unusual solutions– syrup: it is tasty, sweet, original, and healthy.

This recipe can be prepared from what you almost always have in the refrigerator. It requires a minimum of time, and the results are amazing!

How much time - 25 minutes.

What is the calorie content - 240 calories.

How to cook:

The cottage cheese again needs to be ground with a blender, through a sieve or meat grinder to obtain a homogeneous mass. This should be done with homemade or granular cottage cheese;
Grind the sugar into powder, for example, in a coffee grinder. Adjust the quantity to taste;
Next, you need to remove excess whey from the sour cream. To do this, you need to lay several layers of gauze on the bottom of the colander, about 3-4 layers;
Next, pour all the sour cream onto the cheesecloth and wait until the whey drains or is absorbed into the cheesecloth. If you have time, it is better to leave the sour cream in this form overnight and continue cooking in the morning;
Mix the thick remaining sour cream in a colander or sieve with the resulting powdered sugar and vanilla, using a regular spoon;
Add the pureed cottage cheese and mix the whole mass well with a blender;
Leave the finished cream in the refrigerator until it becomes cold and thick.

Tip: You can even use condensed milk instead of sugar. In this case, you need to increase the amount of sour cream itself, which must be “dried” with gauze. This cream can also be easily supplemented with berries, which will give it not only taste, but also a beautiful pink color.

This cream turns out to be mousse-like, as it requires a slightly different approach than the two previous recipes. But he's no worse!

How long is it - 1 hour.

What is the calorie content - 159 calories.

How to cook:

The first step is to add water to the gelatin and let it swell for forty minutes;
Next, you need to heat it, but so that it does not boil under any circumstances. A microwave or water bath is ideal. Then let it cool a little;
Grind the cottage cheese through a meat grinder or sieve;
Mix cottage cheese with sugar (preferably with powdered sugar) and yogurt until homogeneous mass;
With the blender running, pour in the gelatin in a thin stream. room temperature and whisk constantly;
Place in the refrigerator to allow the cream to thicken, then immediately spread onto the crust. Do not stir the cream itself.

Tip: yogurt can have various additives - it doesn’t matter. However, it is better to supplement the cake itself with fresh fruits or berries. The proportions of the recipe can be easily changed: you can add cream or sour cream, reduce or increase the amount of cottage cheese, water can be replaced with juice, etc. It is important to adhere to the proportion: 900 g of mass per 20 g of gelatin.

This cream will definitely be appreciated by all guests and relatives, because it resembles the famous chocolate spread! Only it is much more useful and interesting.

How much time - 1 hour 20 minutes.

What is the calorie content - 320 calories.

How to cook:

Use a blender to mix the cottage cheese, already ground through a sieve, with sugar (75 g);
Next, pour in sour cream in small portions and continue mixing vigorously;
Place the mixture in the refrigerator until it thickens a little;
Break the chocolate or cut it into small pieces;
Cut all the butter into small cubes too;
Mix the remaining sugar in a saucepan with cream and bring the whole mass to a boil;
Actually low heat let simmer for three minutes, stirring occasionally;
Remove from heat and immediately add chocolate and butter to the warm mixture;
Mix with a blender until the mixture becomes homogeneous. Then let cool at room temperature;
When chocolate mass When it cools completely, it needs to be beaten again for five minutes;
After this, add the now cooled curd cream to the chocolate mixture, spoonful at a time, without stopping whisking;
When both masses are completely combined, beat the finished cream for another five minutes - and you can immediately apply it to the cakes.

Tip: chocolate can be taken with various additives, for example, nuts or sesame seeds. This will only enrich the entire cream.

Delicate curd cream for sponge cake with marshmallows

Marshmallow is loved by many. And a cream with its addition can be used not only for good biscuit, but also as a separate dessert!

How long is it - 1 hour.

What is the calorie content - 258 calories.

How to cook:

Pass the cottage cheese through a sieve or meat grinder;
Pour cream into a small saucepan;
Cut marshmallows into small pieces and place in a saucepan with cream;
Place the container with cream and marshmallows on water bath;
Stirring occasionally until the marshmallows have completely dissolved. It is very important to ensure that the mixture does not boil. The pieces can be pressed down with a spoon;
Next, remove from heat and beat with a mixer, and then let cool: put in freezer for ten minutes or in the refrigerator for half an hour;
Mix the cold marshmallow mass with cottage cheese and powdered sugar;
Beat the entire mixture with a mixer for seven minutes. Next, you can add more powdered sugar to taste and immediately use the cream as a layer for the sponge cakes.

Tip: when using multi-colored marshmallows, the cream itself will take on its color. The taste also depends on flavoring agent marshmallows

The main advice has already been given: about the fat content of the cottage cheese, and about the fact that it must be pureed. Of course, the cream must be cold, since heat treatment and dairy products are a very delicate matter.

It is advisable to soak the cakes themselves with something other than the cream itself, and be sure to let them stand in the refrigerator. Then, when the cake is cut, cold cream It will not smear or fall, but will remain a thick layer.

The color of the cream can be varied as natural dyes, and artificial. If the cream is not too thick due to low fat content, it can be supplemented with banana. This will give additional taste and improve consistency. As a last resort, you just need to increase the amount of powdered sugar or add a spoonful of starch (preferably corn starch). It is important not to overdo it with starch so that it does not spoil the entire taste of the cake!

Curd cream, no matter what it is with, is always tasty and healthy, and most importantly – quick and easy! It is so easy to change and can be used not only for making cakes, but also for pastries, rolls, cheesecakes, etc. You can also simply eat it with a spoon as pudding or nutritious ice cream. No guests will take you by surprise if you have at least a little cottage cheese and sour cream in the refrigerator.

Many people love desserts with curd cream; they are not only incredibly tasty, but also healthy. Curd desserts will help turn an ordinary dinner into a real holiday with delicious treats. This cream can be used to make pies, cakes, various pastries and even cookies and other sweets. You can prepare cottage cheese dessert yourself, and it is quite simple.

1) Benefits of cottage cheese

Cottage cheese has a fairly high protein content, and since it is obtained as a result of fermentation, it is well absorbed by the body. This product is incredibly useful for both children and adults. It is difficult to overestimate its importance in the diet; it contains not only calcium, but also a large number of various useful and important substances for health.

2) Classic recipe for making curd cream

You will need the following ingredients:

250 grams of fat cottage cheese;
50 grams of butter at room temperature;
300 grams of powdered sugar (if you have a sweet tooth, you can add a little more powdered sugar);
vanilla

In order for your cream to turn out correct and tasty, you not only need to prepare the necessary ingredients, but it is also important to follow a certain preparation technology.

Mix the prepared cottage cheese with vanilla and butter at room temperature. Using a mixer, mix the ingredients until smooth.
Gradually add powdered sugar and mix the mixture. To ensure that there are no lumps in the cream, it is advisable to sift the powder first.
Using a mixer, beat your cream until smooth.

Your curd cream according to the classic recipe is ready, and you can use it in your culinary masterpieces.

3) Curd custard

This cream is slightly modified, but that makes it unique. To prepare it you will need the following ingredients:

500 g of cottage cheese;
100 g butter;
50 grams of powdered sugar;
2 pcs egg yolks;
0.5 tsp. baking soda;
vanilla

Preparation of curd custard:

It is necessary to prepare the cottage cheese; to do this, rub it through a sieve. Add all the ingredients besides sugar to the prepared cottage cheese. Leave for three hours.
Prepare a water bath and place the mixture in it for 10 minutes, add sugar and mix thoroughly. Leave to cool slightly.
Pour the prepared mixture into a container and leave overnight. In the morning you can use the prepared cream.

4 ) Curd cream with cream

This cream turns out incredibly tender and tasty, it is truly light and airy. To prepare this airy cream you will need the following products:

200 grams of low-fat cottage cheese;
200 ml heavy cream;
vanilla;
100 grams of powdered sugar.

Preparation of curd and butter cream:

Grind the cottage cheese to obtain a homogeneous mass. You can use a sieve or blender, which is much more convenient.
Mix the cream completely, you can use it for your dishes.
If you sprinkle any of these creams with grated chocolate, you will add sweet notes.