Gentle curd cream

No matter how good the cakes or biscuits for the cake, the cream gives a special taste and aroma to the pastries. Given this circumstance, chefs around the world are constantly experimenting and coming up with new and original recipes. One of the relatively “young” pastry creams is the curd cream for the cake. It has many variations. For example, you can add cream, jam, various fruits and berries, syrups, honey, aromatic spices (vanilla, cinnamon, cardamom), chocolate, cocoa, coffee, liqueurs, etc. Thanks to all these additives, the curd cream for the cake acquires a unique taste . However, its greatest advantage is the beneficial properties that are inherent in its main ingredient - cottage cheese.

Rich in calcium and phosphorus, the curd cream for the cake is especially useful for children who refuse to eat this sour-milk product in its pure form, but with pleasure they absorb it together with the cake. For girls who bake about their weight and count calories, cakes with this tasty and healthy filling are an ideal dessert option. After all, it contains much less calories than creamy or buttery, especially if it is made from low-fat cottage cheese with the addition of honey. It remains only to learn about how to cook curd cream.

Gelatin Curd Cream Recipe

Ingredients:

• cottage cheese - 1/2 kg;
• sugar - 60 g (3 tbsp.spoons);
• cream - 1/2 liters;
• 2 small lemons;
• gelatin - 20 g.

Cooking process

Soak gelatin for 1 hour in cold water (in a small saucepan). After it swells, drain the excess water and put on a slow fire so that the gelatin melts. Cool. Divide the lemons in half and squeeze them, and grind the zest on a grater. Put the cottage cheese in the mixer cup. Stir slowly, add sugar, and then introduce lemon juice and zest. In a separate bowl, whip the cream into a steep foam and add to the curd mass. Then, add a melted and cooled gelatin in a thin stream and mix. That's all, the cream is ready for use.

Essential Products:

• powdered sugar - 1/2 cup;
• cream - 1 cup (200 ml);
• cottage cheese - 1 pack (200-250 g);
• vanilla powder - 20 g;
• berries (currants, strawberries, raspberries, blackberries) - 1 cup;
• orange - 1 pc.;
• canned peaches - 3-4 pcs.

How to make a cream

Stirred cottage cheese to mix with vanilla. In a separate bowl, whip the cream and slowly add the powdered sugar in a spoon, then mix with the curd. Wash and peel fruits and berries. Dice peaches and oranges. Add everything to the curd mass. The cream is ready. It can be used both for greasing cake shortcakes, and as a separate dessert.

Diet Curd Cream

However, many girls, probably more than other recipes, are interested in the question of how to make curd cream from dietary products. After all, they often have to give up their favorite cakes, because of their high calorie content. We want to bring to your attention a very light and low-calorie curd cream for cake.

• low-fat cottage cheese - 1 pack (200-250 g);
• fruit yogurt - 100 g;
• egg yolk - 1 pc.;
• sugar - 60 g;
• honey - 3 tbsp. spoons;
• 1 sachet of vanilla;
• nuts and raisins - half a cup.

Cooking method

Beat the yolk with sugar and vanilla. Continuing to beat, add yogurt, and then introduce the cottage cheese and honey, stir well. Add chopped nuts and raisins at the end. Dietary cream can be used not only for the layer of cake, but also with pancakes. Enjoy your meal!

Curd cream for a cake is a gentle airy mass with a wide variety of tastes. It keeps its shape perfectly and does not spread, so many chefs use it to work with complex desserts. However, even the curd cream itself is already a full treat for the sweet tooth.

Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve the perfect smoothness of the cheese mass. For taste and aroma, a wide variety of ingredients are added to it. Almost every recipe for cottage cheese cream contains sugar or powdered sugar. Also often used are vanillin, butter, milk, cream, sour cream, condensed milk and natural yogurts, eggs, etc.

More original versions of curd cream for a cake include the addition of cognac, liquor or dessert wine, fruit puree or syrup, cocoa, gelatin, etc.. Usually, all the ingredients are simply mixed together and whipped into a lush mass, which is very simple to use to soak the dessert.

Curd cake cream allows you to experiment with toppings, because it is combined with almost all the sweet ingredients. You can also choose any kind of cakes - the curd cream always lays down in an even layer and emphasizes the consistency of the dessert.

Cake with curd cream can be cooked in the oven or made without baking at all. So, pancakes or shortbread cookies are often used as a base. Curd cream is also great for decorating the top of the cake - you can make beautiful patterns and small pastry figures from it.

The secrets of making the perfect cottage cheese cream

Curd cake cream is ideal for home baking, and professional confectioners often use just such a filler for their masterpieces. This airy delicacy is made extremely simple, and the result exceeds all expectations. Novice cooks can learn a few secrets, how to cook curd cream for a cake, from the following notes:

Secret number 1. Cottage cheese for cream must be crushed before adding it to the rest of the ingredients. You can do this with a blender, and in his absence - use a sieve. The procedure is necessary, even if the curd is not grainy by itself.

Secret number 2. After preparation, curd-yogurt and curd-sour cream should be kept in the refrigerator a little after cooking. If gelatin is also present in the recipe, then you will need to leave the finished cake for a while in the cold.

Secret number 3. To prepare curd cream for a cake, it is best to get a mixer or a blender. You can whisk the ingredients with a whisk, but the whole process will be quite laborious, but the consistency of the finished cream may not coincide with the expectations assigned to it.

Secret number 4. To give the curd cream any shade, you can use fruit or vegetable juice. The best dyes in this case are beets and carrots.

Secret number 5. In the recipes of the curd cream for the cake, it is absolutely impossible to replace the butter with a spread or margarine.

This cream is very tender due to the addition of powdered sugar and condensed milk. In addition, the dessert will complement the aroma of vanilla sugar and cognac. If brandy is not found, you can use liquor or dessert wine. Of course, if the cake is prepared for children, it is better to exclude the alcohol ingredient altogether or replace it with berry syrup. The consistency of the cream will be thick. It is recommended to use impregnation for biscuit with it.

Ingredients:

• Cottage cheese - 320 g;
• Condensed milk - 65 g;
• Powdered Sugar - 90 g;
• Butter - 175 g;
• Vanilla sugar - 1 sachet;
• Cognac - 1 tbsp. l

Cooking method:

1. Heat the oil to room temperature and put it in a deep plate.
2. Pour powdered sugar and vanilla sugar to the butter, beat everything with a mixer until white.
3. Continuing to whip the cream at high speed, gradually introduce condensed milk into it.
4. Add cognac and beat a little more.
5. Rub the cottage cheese through a fine strainer and pour into the finished cream, mix everything carefully.
6. Beat all ingredients again until smooth.

Interesting from the network

If not only the taste of the cake is important, but also its appearance (for example, when it comes to a festive dessert), then it is best to use creamy curd cream with the addition of gelatin. This simple secret ingredient will make the curd even more airy, and the cream will add a rich white color and delicate texture. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations there, even if they differ from the recipe.

Ingredients:

• Granular cottage cheese - 250 g;
• Cream - 300 ml;
• Gelatin - 10 g;
• Sugar - 80 g;
• Water - 50 ml.

Cooking method:

1. Pour gelatin with cold water and leave for 40 minutes.
2. Rub the cottage cheese through a sieve, add half the sugar to it.
3. Dissolve gelatin to a liquid state and cool to room temperature.
4. Pour gelatin to cottage cheese and mix.
5. Mix the cream and the remaining sugar, beat everything in a froth using a mixer.
6. Gradually introduce the cream into a bowl with cottage cheese, constantly stirring the cream.
7. After adding the cream, you will need to keep the cake in the refrigerator for several hours.

For a cake with fruit filling, this air curd cream is best suited. It will emphasize the taste of the rest of the ingredients, make the dessert very tender. You need to take the simplest yogurt - without any flavoring. The fat content of this product does not matter. The process of preparing the cream is extremely simple - it can be entrusted even to a novice hostess or practice using it for more sophisticated recipes.

Ingredients:

• Cottage cheese - 250 g;
• Thick cream - 400 ml;
• Sugar - 3 tbsp. l .;
• Vanillin - 1 sachet;
• Yogurt - 200 g.

Cooking method:

1. Put cottage cheese in a blender bowl and chop it until smooth.
2. Add vanilla and yogurt to the cottage cheese, beat at medium speed.
3. In a separate bowl, mix the cream and sugar, beat them until a firm foam.
4. Combine the curd and creamy mass, continue whisking all together until completely homogeneous.
5. Before preparing the cake, leave the cream in the refrigerator for a couple of hours.

This recipe for curd cream for a cake is considered a classic, so every housewife who likes to do homemade pastries should definitely get acquainted with it. Thanks to butter, the curd becomes even more tender and juicy, and vanilla gives an appetizing aroma. Before applying the cream to cakes, you do not need to warm or whip it again - it is better to use it chilled.

Ingredients:

• Cottage cheese - 200 g;
• Powdered Sugar - 150 g;
• Butter - 200 g;
• Vanillin - 1 pinch.

Cooking method:

1. Heat the oil to room temperature, cut into cubes.
2. Pour powdered sugar to the butter, beat them together until a lush white mass is obtained.
3. Separately grind the cottage cheese in a blender and transfer it to the sugar-oil mixture.
4. Beat cream intensively, add vanillin in the process.
5. When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.

Pancake cake is a fairly popular homemade dessert. Making cakes for him is easy - just fry more pancakes! Nevertheless, the main taste of the dish directly depends on the chosen cream. Curd will be one of the simplest, but at the same time tasty and healthy options. If you wish, you can use your favorite pancake recipe instead of the one below. If you don’t want to make a cake with chocolate, just remove the cocoa from the dough.

Ingredients:

• Milk - 600 ml;
• Vegetable oil - 30 ml;
• Eggs - 2 pcs.;
• Flour - 1 glass;
• Baking powder - ½ tsp;
• Salt - ½ tsp;
• Cocoa - 1 ½ tbsp. l .;
• Sugar - 100 g;
• Cottage cheese - 400 g;
• Sour cream - 100 g;
• Vanillin - 2 g.

Cooking method:

1. Break the eggs into a deep plate, pour salt and a half tablespoon of sugar to them.
2. Beat eggs thoroughly and pour half of the indicated amount of milk to them.
3. Sift flour together with baking powder, gradually introduce into the dough.
4. Mix all the ingredients until smooth, add to them all the remaining milk and vegetable oil.
5. Set pancake dough aside for 20 minutes.
6. Using the blender, bring the cottage cheese to a pasty state.
7. Add the remaining sugar (approximately 80 g), vanillin and sour cream to the resulting mass.
8. Beat the cream until smooth with a blender or mixer.
9. Divide the pancake dough into two parts and add cocoa powder to one of them, mix.
10. Heat the pan well and grease it with a small amount of vegetable oil (it is better to use a silicone brush).
11. Use a ladle to scoop out the dough for pancakes and pour it into a skillet.
12. Spread the dough over the entire surface of the pan, fry the pancake on both sides until golden.
13. Cook all the other pancakes as well.
14. On a flat dish, put a white pancake and grease it with curd cream, then put the chocolate pancake on top.
15. So form the whole cake, grease it on top and sides with the remaining curd cream.
16. Decorate the cocoa cake on top.

The combination of cherries, cottage cheese and chocolate dough is loved by absolutely all confectioners and sweet tooth. Such a delicacy, even if prepared from the simplest products, still looks very appetizing and elegant. For biscuit dough, instead of cocoa, you can take grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. So that the cherry filling does not spoil the cream, it is better to sprinkle it with a little starch before adding to the cake. The biscuit here is prepared a little unusual, but it is this way of kneading the dough that allows you to get a fairly magnificent cake - the dough is enough for three cakes.

Ingredients:

• Flour - 2 glasses;
• Eggs - 5 pcs.;
• Starch - 1 tsp;
• Cocoa - 1 ¼ st. l .;
• Sugar - 1 ½ cup;
• Vanillin - 5 g;
• Sour cream - 200 g;
• Cottage cheese - 200 g;
• Gelatin - 10 g;
• Freshly frozen cherry - 300 g;
• Powdered sugar.

Cooking method:

1. Mix flour, starch and 1 tablespoon of cocoa powder in a deep dough mixing bowl.
2. Break the eggs into a separate saucepan, add vanilla and half a glass of sugar to them.
3. Put the saucepan on a slow fire, beat eggs for 3-4 minutes (heat to no more than 50 degrees).
4. Remove the saucepan from the heat and continue to beat eggs with sugar for another 10 minutes using a mixer.
5. Sift the dry ingredients (flour, starch and cocoa) through a sieve and gradually introduce into the egg mass.
6. Transfer the dough into a greased or covered with parchment form, bake at 180 degrees 35 minutes.
7. Prepare gelatin according to the instructions on the bag, melt and cool.
8. Mix cottage cheese, sour cream and the remaining sugar, mix well.
9. Add gelatin to the cream and mix again until smooth.
10. Leave the cream in the refrigerator for 20-30 minutes (no longer!).
11. Carefully cut the finished biscuit into three cakes, put the first on a flat dish.
12. Grease the cake with cream, unfreeze the cherry and lay on top of the curd mass, cover with a second cake.
13. Add cream and filling again, put the third cake and grease it with curd cream.
14. Sprinkle the cake with cocoa powder and powdered sugar, leave in the refrigerator for 3 hours.

Now you know how to prepare a curd cream for a prescription cake with a photo. Bon Appetit!

If you want to cook not only delicious, but also healthy dessert, and not too “heavy” in terms of calories, choose curd cream for your dessert, the recipe (and not one) of which we will discuss today. Do not worry that it will turn out heterogeneous. Armed with modern technology, you can grind the cottage cheese to the consistency of a homogeneous mass, so making it a gentle and moist addition to biscuits or pastries is as easy as shelling pears. What will you need except a blender? Each recipe requires its own ingredients. Read, choose an option to your taste - and create for pleasure!

The option from our grandmothers is sour cream

Your ingredients

• 200 g, that is, one pack of fat cottage cheese (from 9% and higher in fat content, or at home);
• 400 ml of fat sour cream (if purchased, then from 20% and above);
• 1 cup sugar (without sugar).

The dish is cooked: about 10 minutes.
  Difficulty: easy.

Cooking method

1. Prepare the curd mass by grinding the curd with a blender, or through a sieve (do not skip this step, the cream recipe requires uniformity of the curd).
2. Mix the curd, sugar and sour cream.
3. Beat the curd cream thoroughly with a mixer - and you're done!

Cottage cheese and sour cream can be slightly corrected by adding vanilla, roasted and chopped (but not flour) nuts, cocoa to the recipe. Cake with cottage cheese cream prepared according to the specified recipe is quickly soaked and becomes very wet, “heavy”, but differs in a pleasant fresh sourness.

Cottage cheese and cream option

Your ingredients

• 200 ml of thick cream for whipping;
• 200 g of cottage cheese (better than non-greasy);
• 100 g regular sugar;
• 1 teaspoon of vanilla sugar.

The dish is prepared: from 15 to 20 minutes.
  Difficulty: easy.

Cooking method

1. The beginning is similar to the last recipe - we grind the cottage cheese, as carefully as possible.
2. Mix the cream with vanilla and sugar, then connect the mixer to the case and beat the whole mass in a lush cream.
3. Mix the prepared curd and cloudy cream. Here is the cream cheese curd and ready!

This cream from cottage cheese is especially tender. It is suitable for both sponge cake and cakes, as well as a recipe for a separate dish (in a vase sprinkled with grated chocolate, the creamy dessert looks especially elegant and appetizing).

Option with yogurt and gelatin

Your ingredients

• 0.5 kg of oily, fresh cottage cheese (ideally, homemade);
• 120 ml, that is, half a glass of juice (can be replaced with cold boiled water);
• 400 g of yogurt (if you take juice, it is better to take yogurt with a neutral taste);
• 20 g of gelatin;
• 4 tablespoons of sugar (if the juice is sweet, less can be).

The dish is prepared: more than an hour.
  Difficulty: slightly above average.

Cooking method

1. First you need to deal with gelatin. It must be poured with juice or water and left for 40 minutes. By the way, the “recipe” for gelatin swelling may vary depending on the manufacturer, so see the information on the package.
2. Grind the cottage cheese in the same way - through a sieve or a blender (even a submersible one will do).
3. Grated cottage cheese, sugar and yogurt whisk additionally.
4. Warm gelatin over low heat. This must be done carefully so that it dissolves completely, but does not manage to boil. After this, cool the solution - we need it warm.
5. Add the solution to the curd mixture and beat it well with gelatin.
6. Cover the pan with a lid or foil, refrigerate for cooling.

Important: when collecting this cream to cover the biscuit, it is not smeared on the surface of the cake, but simply applied in small portions, and finally leveled with a spatula.

Curd cream with gelatin prepared according to the specified recipe is souffle-like, like "Bird's milk".

Butter Option

Your ingredients

• 200 g (one pack) of butter;
• 200 g of fresh cottage cheese (cottage cheese lying in the refrigerator will not work);
• 150 g of powdered sugar;
• a little vanilla.

The dish is prepared: 20 minutes + 1 hour for cooling.
  Difficulty: medium.

Cooking method

1. Cut the butter warmed up to room temperature into pieces, mix with icing sugar, and then beat.
2. Wipe the curd to become homogeneous.
3. Combine the creamy part of the cream and cottage cheese. Beat the resulting mass. At the end of whipping, put fragrant vanillin into the cream.
4. Hide our curd cake cream in a cold place to cool. After an hour of “imprisonment” he is ready, and you can work with him.

Jelly custard option

Your ingredients

• 4 tablespoons of flour (without peas);
• 200 ml of milk (incomplete faceted glass);
• 150 g of cottage cheese (necessarily the first freshness);
• 4 eggs (well chilled);
• vanillin on the tip of a knife (or an incomplete teaspoon of vanilla sugar);
• 1 tablespoon of gelatin (with a large pot, if you are not sure about the quality of this product);
• 1 cup of sugar;
• about 2 tablespoons of butter.

The dish is prepared: about 40 minutes + 4 hours for cooling.
  Difficulty: high.

Cooking method

1. Mix flour with a spoon - two milk, grate well, and then pour the remaining milk. Bring this mixture to a boil, remove from stove.
2. Pour gelatin with water (strictly according to the instructions on the package). Leave to swell for at least 20 minutes. After that, warm in the microwave or on the stove so that all the swollen lumps melt - but do not boil.
3. Rub the cottage cheese, as repeatedly described above.
4. Combine the cottage cheese with butter (room temperature), sugar and vanilla.
5. Separate the yolks from the proteins. Beat all the yolks (you can whisk), combine with cottage cheese.
6. Add the cooled milk to the curd mass.
7. Beat the whites in the foam (you can add a little salt to them, or add lemon juice to them - this is the most popular “recipe” for whipping proteins).
8. It is time, finally, to prepare this curd cream. We combine all the disparate ingredients (cottage cheese, proteins, gelatin). Mix well and bring to the refrigerator to cool. Four hours - and the dessert is ready.

In general, you would have a good biscuit - and it’s easy to find a cream recipe for it! The main thing is that nothing - neither a malicious diet, nor lack of free time, nor broken kitchen appliances at the right time - will prevent you from preparing another culinary masterpiece. And in the end (the most pleasant!) - to sit down with a cup of coffee, and enjoy, enjoy each crumb, feeling how your most gentle curd cream for biscuit cake melts in your mouth ...

In general, bon appetit!

Sponge cakes appeared so long ago that today it is not known for certain who created this delicacy. And is it really that important? The main thing is that today air baking pleases all connoisseurs of delicate and delicious desserts. The dough is not very diverse, but the filling in it can be completely unexpected, due to which each treat has its own unique taste. One of the most tender layers - curd cream for biscuit cake - direct proof of this.

Light and delicate dessert

Curd cream is one of the most popular types of toppings for cake. This is not surprising, because such a layer is not only tasty, but also very useful. Working with the cream is a real pleasure: it is very plastic and supple. A dessert is being prepared in a matter of minutes, which is very important with the modern rhythm of life.

In order to make a delicious and delicate cream of cottage cheese, you do not need to be an experienced pastry chef. It is enough to have the 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 of the confectionery product will depend on its quality. The dairy product must have a pasty consistency. From coarse-grained cottage cheese, it is unlikely to make a gentle, airy and plastic cream. The taste of the ingredient is also very important: it should not be sour, otherwise the cake runs the risk of acquiring the same relish.

One of the most important conditions is the freshness of the dairy product. Poor-quality cottage cheese will not only spoil the festive treat, but also lead to food poisoning. It is necessary to carefully study the expiration dates of the goods before purchasing them. Please note that the cake can be stored for several days   and the cottage cheese can sour already in the finished dish. It is strongly recommended that you buy a product manufactured no earlier than a few days before the acquisition. It is especially important to observe this rule if a treat is prepared for children.

Additional ingredients are other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and of good quality. Only giving preference to natural components, you can be sure of a flawless 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, almonds, white and dark chocolate will give the cream bright colors and new flavoring shades. For a magical aroma, you can add a few drops of fruit extract or vanillin.

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

Having prepared all the products and taking out the mixer from the cabinet, you can safely proceed to the creation of a luxurious treat. Cream recipes for biscuit cake will help create a real masterpiece of confectionery art.

Curd cream layer

If you want to taste the most delicate, light and airy delicacy that you can imagine, you should definitely make a cream-cheese cream for biscuit. The filling is perfect in all respects: it is quickly prepared, easy to apply and does not leak. The only drawback is the high calorie content, but it is unlikely that dietary qualities are expected from the cake.

You will need:

Walkthrough:

1. Rub the cottage cheese through a sieve with small holes.
2. Pour the cream into a deep container, and then add powdered sugar, lemon juice and vanillin to them. Begin the whipping process with the mixer at low speed. Gradually increasing power, achieve splendor of the mass. Well-whipped cream should increase in volume.
3. Little by little adding grated cottage cheese to mix the mass intensively, bringing it to a homogeneous state.
4. Ready cream to send in the refrigerator for half an hour.

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

Yogurt cream

Can people on a diet enjoy the delicious taste of cottage cheese sponge cake cream? The yogurt recipe says yes! The ingredients of the layer are very useful and are used in a separate form even by those who carefully monitor their figure. So why not turn these products into a light, delicate and insanely delicious cake filling?

Products:

• one and a half glasses of low-fat cottage cheese;
• a glass of yogurt 4%;
• a bag of vanilla sugar;
• a teaspoon of 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 is able to 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 is light and weightless, and baking always has a neat appearance. Using a gelatin layer, it should be borne in mind that the cakes should be quite moist, otherwise the dessert will turn out to be dry.

You will need:

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

Walkthrough:

Tip: if the cream still began to solidify, it should be put on moderate heat and, constantly stirring, bring to the desired consistency.

Butter dessert

Cream of cottage cheese with butter is the favorite type of filling for many confectioners. Such an impregnation has a smooth, thick consistency, which makes it very obedient even in the hands of an inexperienced chef. Unlike classic oil layers, the cream with cottage cheese turns out to be very light and does not complicate baking. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other goodies.

Products:

• kilogram of cottage cheese;
• a pound of butter;
• a few spoons of lemon peel;
• three glasses of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: if the cream is used for decoration, you can give it the desired color. This will help food colors, which should be entered immediately after the curd.

Condensed Dainty

The recipe for curd biscuit cream with condensed milk is notable for its simplicity and rich creamy taste. This layer resembles the popular dessert “Bird's milk”. Any cake will become much tastier if it is saturated with a filling based on condensed milk and cottage cheese.

You will need:

• a can of condensed milk;
• a pound of fat-free cottage cheese;
• a glass of powdered sugar.

Walkthrough:

1. Turn the curd into a homogeneous mass using a sieve or a blender.
2. In a deep bowl, combine the condensed milk and powdered sugar.
3. Start the whipping process at low speed. Increasing power, slowly introduce cottage cheese. Beat until lush, smooth.
4. The cream can be used immediately or slightly cooled.

Tip: if it seems that the filling is too sweet, you can add a little freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

Cream of cottage cheese is very lush, tender and airy. Sour cream gives such properties to the layer. The filling perfectly soaks even the driest cake cakes. For cream, it is necessary to use products with the highest percentage of fat content.

Products:

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

Process:

1. Turn the curd into a homogeneous mass in a standard way.
2. Add vanilla, sugar and beat with a mixer for 5 minutes.
3. Without stopping to work as a mixer, gradually introduce sour cream. Beat all the components until the volume increases several times.
4. Send the finished layer to a cold place for one hour.

Tip: this cream is in perfect harmony with chocolate. To make the cocoa flavored filling, melt two chocolate bars in a water bath. Having cooled the mass a little, introduce it into the finished cream and beat with a mixer again.

Banana tenderness

Cream with cottage cheese and banana turns out so tender that it just melts in your mouth. A dessert with such a filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The saturation of the dessert depends on how many bananas are used, the more they are, the brighter and sweeter the taste.

You will need:

• half a kilogram of cottage cheese;
• half a glass of fat yogurt;
• some ripe bananas;
• a bag of vanilla sugar.

Walkthrough:

Tip: the finished cream should be tasted. If the bananas did not give enough sweetness, you can increase it with powdered sugar.

Little tricks for great enjoyment

Making cream from cottage cheese is a creative process. By experimenting with the components, you can achieve incredible results that will delight all tasters. Properly selected natural ingredients will make baking not only tasty, but also healthy. So that dessert always turns out to be “5+”, there are a few simple rules to follow:

When you start baking with cottage cheese cream for a cake, you don’t have to worry that the dessert will remain unappreciated. Products with such a filling always cause admiration and gratitude to everyone who was lucky enough to enjoy them. Bon appetit and the most delicious cakes!

Attention, only TODAY!

Today we will analyze awesomely delicious cream, which has many taste variations, but its basis remains the same - cottage cheese. made with sour cream, cream, yogurt, butter and even brewed in milk. It can also act as a separate dessert, decorated with nuts, chocolate or fruit.

Honestly, when I tried it, I just fell in love with its very pleasant and non-greasy taste. It seemed to me that for its preparation you need a lot of products and some complicated actions, it turned out that all this is not so.

But it was the moment when my sister conquered me with this cream cake for my nephew’s first birthday. Well, if she managed to prepare such a cream with a one-year-old baby in her arms, then it is quite affordable. We begin to sort recipes.

So for the preparation of curd cream you need only three products:

• cottage cheese,
• liquid milk component and sugar.

If you are for a healthy diet or count calories, then you can take cottage cheese with 0% fat and low-calorie yogurt, and all the same, the cream will work!

Anyone who loves a sweetheart can add condensed milk to it, someone adds candied fruits and dried fruits, someone likes the taste of crushed walnut. All additives to your taste and imagination, but the basis is one.

This cream is prepared with and without gelatin. Gelatin allows the mass to become denser and keep its shape well, usually it is used for decoration.

For the layer, a cream of medium consistency is enough.

By the way, I’m either taking home-made cottage cheese or making it from kefir (in a water bath). But you can take any pack of fat in a pack of any fat content and most often, it goes without lumps, of a uniform consistency.

By the way, in most recipes for the preparation of creams, it is recommended to take powdered sugar, so it is easier not to over-cream the cream due to waiting for the dissolution of sugar grains.

Based on 100 grams of cream, it turned out about 342 kcal, based on the assumption that the calorie content of fat-free cottage cheese is 71 kcal, yogurt 31 kcal, sugar 4 tablespoons - 240 kcal. Conclusion, if you want fewer calories, reduce the amount of sugar in the recipe.

This recipe can be called classic, because it goes without any additives. And by the way, take all the products from the refrigerator. Warm cream does not whip at all, otherwise instead of cream you will get butter and buttermilk. And the cottage cheese does not emit water while standing in the refrigerator.

Ingredients:

• Pack of cottage cheese
• A glass of cream from 30%
• A glass of powdered sugar, less possible

Cooking:

1. Cottage cheese should be without moisture and without lumps. If you have homemade cottage cheese, then grind it through a sieve.
2. The whole cooking process will take you about three minutes.
3. Pour powdered sugar and cream into the curd and mix everything.
4. If you need a cream more dense, then you can not use all the cream.
5. Remember that it is better to start working with the mixer with a minimum speed, gradually increasing it.

By mixing this cream with fruits or berries, you can get a separate cake, generally without baking cakes, because the cream in the refrigerator holds its shape well.

I saw that some housewives do not grease the cakes with them, but cut the cake and mix it in a bowl with cream, then cover it with a film, put the resulting mass there and put it in the refrigerator to swell the gelatin. In two hours you will get a very unusual and delicious dessert, it keeps its shape as in the photo. Believe me, your household will appreciate it.

But you can decorate and soak cakes with it. By the way, it is also suitable for filling tubes.

Ingredients:

• 900 g of cottage cheese
• 20 g of gelatin
• 250 ml of milk
• 200 g butter
• 9 tbsp Sahara
• Vanillin

Cooking:

1. Add 150 ml of milk to the curd and mix everything with a blender.
2. The rest of the milk we will need when soaking the gelatin, which we do - for 20 grams of gelatin we take 100 ml of milk.
     Cottage cheese is mixed with vanilla and sugar. Stir to dissolve the sugar in the wet cottage cheese.
3. Dissolve gelatin in a microwave or in a water bath.
4. Add the dissolved gelatin to the whipped mass and continue mixing with a mixer or kitchen machine for about three minutes.
     Then we take oil, which is easily mixed with a spoon and add to the whipped mixture.
5. Oil can not be added, but with it the cream will become more airy, lighter and more tender.
6. If you do not need the mass to stand on the cake, then you can take not 20 grams of gelatin, but 10.

You need to start working with it immediately, until all the gelatin has taken.

Sour cream is a very affordable product, so it is most often involved in the preparation of pastries and creams. But try adding cottage cheese to a regular sour cream, and you will see how much the cream has become more unusual and tastier. You will also need less sour cream, which will lead to a decrease in the calorie content of the cake.

Ingredients:

• 500 g sour cream
• 300 g of cottage cheese
• 300 g granulated sugar

Cooking:

1. Beat cold sour cream until smooth.
2. Add sugar or powdered sugar and mix first at a low mixer speed, and then increase it.
3. When the consistency of sour cream becomes thicker, mix it with cottage cheese, which is pre-ground through a sieve a couple of times to saturate with oxygen and grind the lumps.
4. At first, the cream can mix heavily until the cottage cheese is saturated with sour cream.
5. And then we will increase the speed and continue mixing for another two minutes.

The combination of berries, cottage cheese and cream in the recipe gives the cream such a magical taste that it is very difficult to resist the instant emptying of the mold. In addition to an independent dessert, the recipe for a curd cream with raspberries is perfect for soft biscuits, pancakes, muffins and other products.

Ingredients:

• Cream 25-30% - 400 gr
• Cottage cheese - 200 gr
• Raspberries - 200 gr
• Sugar - 100-150 gr
• Vanilla - 15 gr. (2 sachets)
• Gelatin - 10 gr
• Lemon juice - 1 tsp

Cooking curd-raspberry cream:

1. Pour the cream into the mixer bowl, add lemon juice. Beat at a slow speed for about 1 minute. Then, increasing the speed to maximum, continue beating for about 4-5 minutes. It is important not to overdo it with the process, otherwise the lush mass (steady peaks) risks turning into oil.
2. In a separate container, lightly beat the raspberries with sugar.
3. Combine the curd wiped through a sieve with raspberries, add vanilla, beat until smooth.
4. Add whipped cream to the curd-raspberry mixture and mix gently with folding movements.
5. Pour gelatin 3-4 tbsp. water, wait for it to "swell." Put a bowl in a water bath, heat, then pour in a thin stream to the cream. Mix everything again, and then send the cream to the refrigerator for 30-60 minutes.
6. Berries in the composition can be replaced with jam, but then it is recommended to reduce the amount of sugar. If you subtract gelatin from the recipe, you get a delicious filling for eclairs. Read more:

A good alternative to sour cream: the recipe will perfectly cope with the functions of filling and decoration. By the way, the preparation of curd cream is based on two methods: to make the mass fluffy and uniform, the curd must be wiped through a fine sieve or whipped in a blender.

Ingredients:

• Cottage cheese - 400 gr
• Sour cream - 200 gr
• Water - 100 ml
• Sugar - 3 tbsp. spoons
• Gelatin - 1.5 tbsp. spoons
• Vanilla - 0.5 tsp
• Fruit (optional)

How to cook curd cream:

1. Soak gelatin in warm water, stir with a spoon until completely dissolved.
2. In the mixer, mix the cottage cheese, sour cream, sugar and vanilla. Beat until smooth. All grains of cottage cheese should be crushed.
3. Combine the gelatin mass with the curd. Mix well.
4. Put the finished curd cream in the refrigerator for an hour, then use it in the preparation of cakes or other goodies.
5. After mixing all the ingredients, the mass may seem slightly liquid, but there is no need to worry: thanks to the gelatin in the composition, the cream will thicken and will keep its shape perfectly. This recipe for curd cream resembles the filling for Bird's milk cake to taste.

If you don’t want to cook a biscuit, a refined and less high-calorie option is to serve cottage cheese cream with fruits to the table, distributing it portionwise over the bowls or glasses. For a more intense taste, it is necessary to lay part of the sliced \u200b\u200bfruit on the bottom of the mold, pour cream on top, then again a layer of fruit, and the last - cream. Put the glasses in the refrigerator until solidified.

Secrets of a delicious cream

If you prepare curd cream for a cake at home, then you need to follow some rules:

• for the formation of homogeneity, before mixing the cottage cheese with the other components, it must be wiped through a sieve;
• to whip the curd cream is necessary only with a blender or mixer, since when using a whisk you can not achieve the required consistency and airiness;
• the oil that is part of the cream cannot be replaced with anything else;
• the cream is placed in the refrigerator for a while (2-3 hours).