Curd cream for a cake. Recipes for cooking cottage cheese cream

There are many recipes for making cake creams. They have a variety of consistency and different taste. And cottage cheese cream is perhaps one of the best. Moreover, it can be prepared, both thick and not very, add different ingredients that will only emphasize its taste.

Content

Any housewife will be able to cook cottage cheese cream for a cake at home. It is very good that there are many recipes for cooking this delicacy with the addition of additional ingredients, which makes the taste of the cream unique. Each woman, preparing a treat, can change it so that it turns out to be an incomparable taste of the cake. That is why such cakes are famous on the festive table.

Crute cream for cake - cooking secrets

Before you start cooking cream, you should choose the right products for the cake. To make cottage cheese cream delicious, you will need fat cottage cheese, it is advisable to buy a product with a fat content of 9-11% fat. Contact when buying for the expiration date. You will need fresh cottage cheese, without sourness.

Butter It is also better to choose good quality, with a fat content of at least 72%. On the package it should be written that the product is made of cream, without any additives, otherwise it is no longer real oil.

If you have a coffee grinder, you can grind the sugar powder yourself. It is enough to pour sugar and make the necessary ingredient for the cream. Well, or buy the finished in the supermarket.

It is advisable to choose condensed milk from natural raw materials (normalized milk and sugar). Well, of course, you can cook this product yourself if you like quality products.

IMPORTANT: The cream will turn out to be high -quality, tasty, delicate, if you use all the ingredients of good quality and not chilled, but at room temperature. So, before cooking, take out all the products from the refrigerator, let them warm.

Some secrets when cooking cottage cheese cream that are useful to the housewives:

If you decide to make a cream of cottage cheese, sour cream, then choose sour cream not too fat, otherwise you run the risk of clogging the taste of the entire cake.
To get the perfect curd cream, as mentioned above, use fatty cottage cheese, which is best chosen in the market.
In order to beat the curd cream magnificently, you should first beat sour cream with sugar, then add the rest of the ingredients.
To give the form a cake, you can make a cream with gelatin, thanks to this you will have a clear circle of the cake, the only thing that the cream will no longer work.
Ready-made sour cream and yogurt mixtures in front, as you put the cake to the cake to a cold place. So they will keep their shape and come out persistent.
Beat the curd cream with a whisk, it will not work with a fork, for this it is better to use a mixer or blender.

If you adhere to these rules, then you will get a real cake that our great -grandmothers, grandmothers baked. Confectioners when baking cakes to order know these secrets, which is why they have many customers, despite the wide selection of confectionery in supermarkets.

Classic curd cream for cake - recipe

Before you start making cottage cheese cream, pay attention to the dishes. It should be perfectly clean, wiped dry. Oil, cottage cheese can nourish old aromas, which is undesirable for the perfect product.

Ingredients for a classic curd cream recipe:

Fatty homemade cottage cheese - 225 g
Butter - 125 g
Sugar powder - 225 g
Vanillin, Tsukata, cinnamon, citrus zest - to taste.

Cake with cherries, cottage cheese cream — Cake with cherries, raspberry cottage cheese cream

Preparation:

Remove butter, let it give a little, heats up to room temperature. Cut it into pieces, beat.
Stir the cottage cheese with powder (sugar).
Add vanilla to the cottage cheese, pour the mass into the blender bowl, start whipping, adding a spoonful of butter, until it pour everything.
At the very end of cooking creamy mass, add all other products to the cream. Such a cream will be perfectly combined with fruit cakes, casserole, biscuit.

To get the perfect consistency, take cottage cheese cream and send for an hour to a cold place. After that, you can use it to decorate the cakes, fill the custard cake, just for making cookies without baking cakes. It will be delicious if you cover the pancake cake for them, for beauty, such sweets can sprinkle with candied fruits, raisins.

Cream made of cottage cheese for a cake with condensed milk

Very tasty will turn out to be a curd cream for a cake with condensed milk. It will have a special charm, because it contains real condensed milk.

Ingredients:

Home cottage cheese - 425 g
Butter - 325 g
Condensed milk - 125 g
Pack of sugar-125 g.

Curd cream with condensed milk for pancake cake — Current cream with condensed milk for pancake cake

Preparation:

To get a delicious cream, prepare a cake from products heated to room temperature.

Add butter to the bowl, mix it with powder. Then whisk well, it is advisable to use a blender for the process. A whisk will have to beat the oil for a long time, and the blender is enough and ten minutes.
Moreover, at first it is better to turn on the low speed for mixing products so that oil and powder do not fly apart in the kitchen. And when you reach a homogeneous consistency, beat at high speed.
In another container, mix cottage cheese with milk (condensed). To make the cream homogeneous, mix the condensed milk and cottage cheese with a submersible blender.
After into a creamy mass with cottage cheese, gradually add oil with powder, beat until a homogeneous mass.

If there is no submersible blender, then use "grandfathers". Rub the curd mass through a sieve, it is good if you do it twice. After whip everything manually or a mixer. Before using cottage cheese cream, send to the refrigerator for 30-55 minutes.

Curd cream for sour cream

This method of preparing cottage cheese cream is more suitable for an independent sweet dessert. And if you freeze it in the freezer, only slightly, you get delicious ice cream of own production.

Ingredients:

Home cottage cheese - 425 g
Sour cream (20-15%)-150 g
Sugar powder - 125 g
Vanilin, black chocolate.

Crube cream with thick sour cream — Curd cream with thick sour cream

Preparation of delicate cottage cheese cream

In order not to come across small lumps, it is better to blend cottage cheese or wipe it through a sieve. Then the cottage cheese cream will turn out tasty, airy, beautiful.
Separately, mix sour cream, vanillin, sugar powder in the container.
For special taste and aroma, add vanilla, cinnamon or your favorite spices to sour cream, the smell of which you will like.
When you mix sour cream with spices and powder, add it to cottage cheese in small portions. In this case, beat the contents with a blender.

Now the cream is ready, it remains to be beautifully squeezed into the bowl and sprinkle it with grated chocolate. To eat, it, like ice cream, put it for 10-20 minutes in the freezer.

Curd cream for a biscuit cake with gelatin

Not only experienced confectioners are able to prepare an excellent curd cream. If you know the secrets of cooking this dessert, then a completely inexperienced mistress can cope with the task. Moreover, the preparation will not take much time. Next, a recipe for cooking cream with gelatin will be proposed.

Preparation:

Granular gelatin - 25 g
Sweet powder - 175 g
Water - 125 ml
Cottage cheese 15% fat - 475 g.

Preparation:

Pour gelatin with water, let it stand for 35-40 minutes. Until it gains the necessary density.
Wipe the cottage cheese that should be at room temperature, and not from the refrigerator.
Then melt the thickening mass with gelatin, heating it on gas. Cool, leaving on the table, to room temperature.
Add the powder to the cottage cheese, mix the consistency with gelatin thoroughly. Then you can send it for 26 minutes to a cold place.

This cream is used for different cakes to separate layers of different colors. In the context, such desserts look original, spectacular.

Curd cream made of cheese and cream - cream for cake

One of the best creams for custard cakes, biscuit cakes, sweet profiles will be cream cream. Thanks to the delicate consistency, it comes out airy, and the taste is very amazing with a creamy taste.

Ingredients:

Natural cottage cheese - 275 g
Cream (30 % fat)-275 g
Sugar powder - 175 g
Vanillin.

Preparation:

Beat the cream with powder so that they become thick and airy.
Wipe the cottage cheese with a blender so that there are no lumps. After connecting it with cream, also beat the mass to the air consistency.

It remains to cool everything cooked, then you can lubricate the cakes with cream, invite everyone to the table and try a masterpiece.

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