Ingredients:

• fat cream (at least 30%) - 300 milliliters;
• cottage cheese - 500 grams;
• icing sugar - 150 grams;
• vanilla sugar, vanillin or vanilla extract to taste.

The best curd cream. Step by step recipe

1. For the preparation of cream, cottage cheese is suitable for any fat content (I mainly use 9-18%). If the curd is granular, then wipe it on a fine sieve. And then rub it a little more with a spatula to get a creamy mass.
2. The curd should be well pressed. If it is thin, then cover the sieve with several layers of gauze and spread the cottage cheese. And on top we put oppression (small load). Leave for 2-4 hours to glass the serum.
3. We always use well chilled and high fat cream. The higher the fat content, the faster and better they will whisk.
4. Before preparing the curd cream, sift the icing sugar to remove possible large particles or impurities.
5. Prepare the cream: add powdered sugar, vanillin and about 50 milliliters of cream to the curd. Beat everything with a mixer and gradually add the rest of the cold cream. At this stage (depending on what kind of fat content you have or what kind of cottage cheese) you can control the desired consistency of the cream by adding a little more or less cream.

Sponge roll with the best curd cream

I like this biscuit roll because it has a very pleasant, soft base. A light curd cream emphasizes the very tenderness of this dessert. The taste is simply amazing! The roll is prepared quickly and from a minimum set of readily available products. And how to cook, I will write step by step on "Very tasty". Join us!

Ingredients:

• eggs - 4 pieces;
• flour - 70 grams;
• potato starch - 50 grams;
• sugar - 150 grams;
• vanillin - 2 grams;
• baking powder for dough - 5 grams
• salt - a pinch;
• curd cream - 0.5 servings;
• water - 100 milliliters;
• impregnation sugar - 65 grams.

Sponge roll with the best curd cream. Step by step recipe

1. Separate the whites from the yolks. Beat the whites with a pinch of salt until fluffy. After that, little by little add 150 grams of sugar, whisking constantly. It is important that the sugar is completely dissolved in the proteins. You can use icing sugar instead.
2. We introduce the yolks one at a time: we add the next one only when the previous one has completely interfered with the protein mass.
3. Sift flour, potato starch, vanillin and baking powder, combine and mix well. Potato starch makes the biscuit dough more porous, elastic, and does not crumble during cutting.
4. We introduce a mixture of dry ingredients in 2-3 doses and stir gently with a spatula. It is not worth stirring for a long time, so as not to disturb the porosity of the dough. Please note: we interfere with a wooden or silicone spatula, the metal very easily destroys biscuit bubbles.
5. Pour the dough onto a baking sheet lined with parchment paper and flatten. The thickness of the dough should be approximately 0.5-0.7 centimeters. To smooth the surface of the biscuit dough, very lightly tap the bottom of the baking sheet on the table (2-3 times).
6. We bake for about 20 minutes in an oven preheated to 180 degrees.
7. Cover the finished biscuit with parchment paper and turn it over, slowly separate the parchment on which the dough was baked. Turn the paper over and cover the dough with the clean side. We roll it into a loose roll between two layers of paper. Leave in this position until it cools completely. Since the dough is thin enough, literally 30-40 minutes will be enough. Please note: the dough must be completely cooled, otherwise the cream will flow.
8. Prepare syrup for impregnation: combine water and 65 grams of sugar, bring to a boil and cool completely.
9. We unfold the cooled roll, soak it with syrup.
10. Put the curd cream on top, without reporting it to the outer edge of 1-1.5 centimeters. We twist the roll and lay it on the board with the outer seam down.
11. In this form, we send it to the refrigerator for 2-3 hours so that the dessert is well saturated and frozen.

The biscuit roll with this homemade cottage cheese cream turned out to be very tender and insanely delicious! Before serving, the roll can be garnished with the rest of the cream, grated chocolate, pieces of fruit, or pour over with caramel sauce. Cooking with "Very tasty" is easy and simple, only the best, proven recipes are collected here. With which a beginner, without leaving home, will become a culinary master Bon appetit and good mood!

Cream for cakes based on cottage cheese is a good solution not only to improve the taste of baked goods, but also for the benefit of the whole body. Cottage cheese, especially homemade, is an extremely important product in the diet of children and adults: it contains a large amount of protein, calcium, vitamins and microelements. Therefore, in order for the cake to be not only originally designed, but also useful, use curd cream in its manufacture.

For a biscuit-based cake, prepare a light curd cream without unnecessary additives. Intensely creamy taste will add tenderness, soft taste and attractive appearance to the whole confection when cut into portioned pieces.

Ingredients:

1. 0.2 kg of butter;
2. granular cottage cheese - 400 grams;
3. sugar - ¾ glass;
4. vanilla and cinnamon to taste.

Cooking process:

1. The cottage cheese must be given an airy consistency: beat with a blender, rub through a sieve or scroll in a meat grinder.
2. Chop the slightly softened butter with a knife, add sugar to it and beat for about 4 minutes until the mixture is completely homogeneous.
3. At the end, add the cinnamon mixed with vanilla sugar.
4. Pour in the cottage cheese one tablespoon at a time, without stopping to beat.
5. As a result, you should get a snow-white, airy mass, elastic and quite stable.

Curd cream

Country cottage cheese and fresh cream - what could be tastier? Combined with sugar, they are already a separate dessert, and also very tasty. In the preparation of a cream, these two main products can be enriched with vanilla, fruit syrup or cocoa powder.

Ingredients:

1. a third of a glass of very cold cream;
2. half a glass of powdered sugar;
3. a pound of homemade crumbly cottage cheese;
4. vanilla extract - half a teaspoon;
5. lemon zest - 5 grams.

Cooking process:

1. Whip the curd into a paste using a blender. If there is no such assistant in the kitchen, rub it through a sieve with a spoon until it is as homogeneous as possible.
2. Wash the lemon and remove the zest from half of its peel.
3. Mix vanilla with powder.
4. Whisk very cold cream for about 5 minutes until frothy.
5. Spoon the sugar mixture and zest in.
6. Only at the end of beating, begin to spread the curd a little and beat everything together for 5-7 minutes.
7. The finished cream cannot be stored for a long time at room temperature, so immediately arrange the cake and put it in the cold.

Curd sour cream

All lovers of a rich milk taste in a layer of homemade cake will surely like curd and sour cream. When preparing it, you must strictly adhere to the rules: use thick sour cream (or low-fat with a thickener), grainy fresh cottage cheese.

Ingredients:

1. 400 grams of 9 percent cottage cheese;
2. vanilla;
3. sour cream - 400 grams;
4. 1 ½ cups granulated sugar.

Cooking process:

1. Whip the cottage cheese until fluffy.
2. Place the sour cream on cheesecloth, and then in a sieve and place in the cold for 2-3 hours to remove excess moisture.
3. Mix sugar and vanilla.
4. Mix sour cream and cottage cheese with a spoon, and only then beat with a mixer. After 5 minutes, add the sugar mixture there.
5. The finished cream holds its shape, but keeping it warm for a long time is not recommended: decorate the cake immediately and put the product in the refrigerator.

Curd yoghurt cream

Natural yogurt is a "live" product useful for microflora. In the cream, along with cottage cheese, you can use both classic yogurt and with various additives: pieces of fruit, berries, vanilla, nuts and muesli.

Ingredients:

1. cottage cheese 6% - 350 grams;
2. favorite yogurt (preferably not drinking, with a fat content of 4%) - 250 milliliters;
3. vanilla - packaging;
4. potato starch - 0.5 tablespoon.

Cooking process:

1. Beat the cottage cheese (rub through a strainer) until it acquires an airy consistency.
2. Mix potato starch with vanilla.
3. Add 2 tablespoons of yogurt there and mix thoroughly.
4. Beat cottage cheese and yogurt with a mixer, at the end add the starch mixture and beat for another 6 minutes.
5. Decorate the cake and put it in the refrigerator.

Curd cream with gelatin

If the recipe for making a cake requires that the cream be laid out in a sufficiently thick layer, keep its shape and does not spread, it is recommended to add gelatin when preparing it. This mixture, when solidified, forms a tasty, soufflé-like layer.

Ingredients:

1. butter - 90 grams;
2. cottage cheese - 150 grams;
3. wheat flour - 100 grams;
4. 4 eggs;
5. glasses of milk;
6. 35 grams of gelatin powder;
7. a glass of sugar;
8. vanillin.

Cooking process:

1. Pour flour into milk, stir, put on low heat.
2. Bring to a boil, stirring regularly. You should get a thick mass, similar to jelly. Cool her down.
3. Wipe the cottage cheese, add sugar, vanilla to it.
4. Separate the yolks, rub first alone, and then with soft butter.
5. Combine the curd with this mixture.
6. Then pour the milk boiled with flour in a stream.
7. Beat everything with a mixer (blender) for about 8 minutes.
8. Dissolve gelatin with water, as written on the package.
9. Let it swell for about half an hour.
10. Whisk the whites (chilled) until peaks.
11. Put the swollen gelatin in a water bath, warm it up, but do not boil until all the granules are dissolved.
12. Add gelatin (chilled) to the bulk first, and then the protein foam. Mix everything until smooth.

Cream of curd cheese

Curd cheese like Mascarpone, which until recently was a gimmick, can now be bought in any store. It has a lighter and more airy consistency, milky milky taste in comparison with regular curd. Therefore, it is often used in homemade baked goods, especially in cake creams.

Ingredients:

1. powdered sugar - 120 grams;
2. Mascarpone cheese - 250-270 grams;
3. chocolate or egg liqueur - 90 milliliters;
4. vanilla - half a bag;
5. lemon juice - 1.5 teaspoons.

Cooking process:

1. Remove the cheese from the refrigerator and keep it at room temperature for half an hour.
2. Then whisk with powder and vanilla for 2 minutes.
3. Squeeze the juice from the lemon, strain it through a sieve so that the seeds do not get caught.
4. Pour into curd cheese, add liquor there.
5. Beat the finished mass well one more time and immediately sandwich the cake layers.

Video gallery

Today we will analyze an awesomely tasty cream that has many flavor variations, but its basis remains the same - cottage cheese. made with sour cream, cream, yogurt, butter and even brewed in milk. It can also serve as a stand-alone dessert, garnished 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 a lot of products and some complex actions were needed to prepare it, it turned out that all this was not so.

But it was the moment when my sister made a cake with this cream for my nephew's first birthday that won me over. Well, if she, with a one-year-old baby in her arms, managed to prepare such a cream, it means that it is quite affordable. We begin to disassemble the recipes.

So, to make curd cream, you need only three products:

• cottage cheese,
• liquid milk component and sugar.

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

Whoever likes it sweeter can add condensed milk to it, someone adds candied fruits and dried fruits, someone likes the taste of crushed nuts. All additives are for your taste and imagination, but the basis remains the same.

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

For an interlayer, a cream of medium consistency is enough.

By the way, I either take homemade cottage cheese, or make it from kefir (in a water bath). But purchased in a pack, you can take any fat content and most often, it comes without lumps, a uniform consistency.

By the way, in most recipes for making creams, it is recommended to take powdered sugar, so it's easier not to beat the cream because of waiting for the sugar grains to dissolve.

Based on 100 grams of cream, about 342 kcal were obtained, based on the calculation that the calorie content of low-fat 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 comes without any additives. And by the way, take all the food from the refrigerator. Do not whip warm cream at all, otherwise you will get butter and buttermilk instead of cream. Yes, and cottage cheese does not emit water while it is in the refrigerator.

Ingredients:

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

Preparation:

1. The cottage cheese should be free of moisture and lumps. If you have homemade cottage cheese, then grind it through a sieve.
2. The whole cooking process will take you three minutes.
3. Pour the icing sugar and cream into the curd and mix everything.
4. If you need a cream that is denser, then not all of the cream can be used.
5. Remember that it is better to start working with the mixer at the minimum speed, gradually increasing it.

By mixing this cream with fruits or berries, you can get a separate cake, without a baked cake at all, because the cream keeps its shape well in the refrigerator.

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 the form 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 the cakes with it. By the way, it is also suitable for filling the tubes.

Ingredients:

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

Preparation:

1. Add 150 ml of milk to the curd and mix everything with a blender.
2. We need the rest of the milk when soaking gelatin, which is what we do - we take 100 ml of milk for 20 grams of gelatin.
   Mix the curd mass with vanilla and sugar. Stir so that the sugar dissolves in the wet curd.
3. Dissolve gelatin in the microwave or in a water bath.
4. Add the dissolved gelatin to the whipped mass and continue to mix with a mixer or a kitchen machine for three minutes.
   Then we take the butter, which is easily mixed with a spoon and add to the whipped mixture.
5. You do not need to add oil, but with it the cream will become more airy, light and 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 right away, until all the gelatin has taken up.

Sour cream is a very affordable product, so it is most often involved in the preparation of baked goods and creams. But try adding cottage cheese to an ordinary sour cream 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 cottage cheese
• 300 g granulated sugar

Preparation:

1. Beat cold sour cream until smooth.
2. Add sugar or powdered sugar and mix at 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 was previously grated through a sieve a couple of times to saturate with oxygen and grind the lumps.
4. At first, the cream can be difficult to mix until the curd 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 a standalone dessert, the raspberry curd cream recipe is perfect for soft biscuits, pancakes, muffins and other products.

Ingredients:

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

Cooking curd raspberry cream:

1. Pour cream into a mixer bowl, add lemon juice. Beat on 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 butter.
2. In a separate container, lightly beat the raspberries with sugar.
3. Combine cottage cheese rubbed 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 3-4 tablespoons of gelatin. water, wait for it to "swell". Put the bowl in a water bath, heat, then pour in a thin stream to the cream. Mix everything again, then send the cream to the refrigerator for 30-60 minutes.
6. The berries in the composition can be replaced with jam, but then the amount of sugar is recommended to be reduced. 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 do a great job of filling and decorating. By the way, the preparation of curd cream is based on two methods: in order for the mass to turn out fluffy and homogeneous, 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 make curd cream:

1. Soak gelatin in warm water, stir with a spoon until completely dissolved.
2. In a mixer bowl, mix cottage cheese, sour cream, sugar and vanilla. Beat until smooth. All grains of cottage cheese must be crushed.
3. Combine the gelatinous mass with the curd. Mix well.
4. Put the finished curd cream in the refrigerator for an hour, then use it in making cakes or other delicacies.
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 keep its shape perfectly. This recipe for curd cream tastes like the filling for the "Bird's milk" cake.

If there is no desire to cook a biscuit, an exquisite and less high-calorie option is to serve cottage cheese cream with fruit to the table, distributing it in portions over bowls or glasses. For a richer taste, it is necessary to put some of the chopped fruits on the bottom of the mold, pour cream on top, then again a layer of fruit, and the last one - cream. Put glasses in the refrigerator until solid.

Secrets of a delicious cream

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

• to form homogeneity, before mixing the curd with the rest of the components, it must be wiped through a sieve;
• whipping the curd cream is necessary only with a blender or mixer, since when using a whisk, you may 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).

Among the variety of desserts, curd cream is very popular. Why is it so popular with culinary experts? First, the benefits of the dessert are undeniable. The main ingredient - cottage cheese contains a lot of calcium, which is necessary for strengthening bones, as well as maintaining the health of the heart and blood vessels. Secondly, it is quick and easy to prepare, and any novice cook can handle it. And, thirdly, because of the excellent delicate taste that will not leave anyone indifferent.

Recipes for curd cream with a photo are presented below. This cream is ideal for all baked goods. They are spread with cakes for various cakes, stuffed with custard cakes, filled with sand baskets, decorated with cookies and muffins. This cream goes well not only with light biscuits, but also with dark ones, in the dough of which coffee or.

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

Very tasty jelly can be made from low-fat curd cream. It is often used for cakes or individual desserts. To do this, you must first dissolve the gelatin in milk or cream, then mix with the cream and refrigerate. Here you need to take into account one important nuance: add the already cooled milk mixture to the curd cream. The amount of gelatin depends on what kind of jelly you need to get - hard or tender, more like jelly.

Classic curd cream recipe

The cream, prepared according to the classic recipe, turns out to be very tasty, but rather fatty. Therefore, it is undesirable to use it for sand. The classic cream is perfect for biscuits and custards. 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 oil, the taste of margarine will ruin the whole cream. It is quite possible to prepare powdered sugar yourself. This is done very simply - ordinary sugar is crushed using a coffee grinder. Vanilla extract can be used in place of vanilla sugar.

Required Ingredients:

• cottage cheese (fatty, preferably homemade) - 250 g;
• butter (butter, soft) - 50 g;
• icing sugar - 350 g;

Cooking does not take long. First you need to mix the curd with the vanilla extract. Then cut the soft butter into small pieces and add to the curd. Beat all these components with a mixer. Beat at medium speed. When the mass becomes homogeneous, you can add powdered sugar in small portions. First, mix with a regular spoon, then again with a mixer.

Creamy curd cream recipe

This recipe is lower in calories than the previous one. It is ideal for all types of cakes, pies and pastries. It is often used as an independent dish, which is served in portions, in dessert bowls. The composition of such a dessert depends on the imagination of the culinary specialist. 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%. You should choose the fattest cream - at least 30%. Otherwise, the cream simply cannot be whipped.

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. A sieve or hand blender can be used for this purpose. The next step is to whip cream with sugar and vanilla sugar. This requires a mixer. Begin to beat at minimum speed, gradually increasing the speed to maximum. And then also gradually reach a minimum. To prevent the cream from stratifying, there is a little culinary trick - it is advisable to put the cream and the bowl in the refrigerator on the eve of whipping for a few minutes. Finally, gently stir the grated cottage cheese with whipped cream.

Recipe for curd cream with the addition of sour cream

Delicate cream, which is made on the basis of cottage cheese with the addition of sour cream. Low-fat and healthy, it is perfect for any pastry and especially for light 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 not too high in calories. The best option would be to choose 5-6%. Low-fat sour cream should also be chosen - 15-20%. The amount of sugar must be adjusted to your liking. If the cream is planned for a berry dessert with sweet canned fruits, then ordinary sugar can not be added 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 doesn't take a lot of time. Cottage cheese needs to be covered with plain and vanilla sugar, then beat with a mixer. The result should be a homogeneous mass, without lumps. Then pour sour cream into a bowl with cottage cheese, and again continue to beat for at least 3 minutes.

Curd cream can be prepared not only for desserts. It is often used in cooking for savory pies and showy appetizers. Namely, as fillings for sand baskets, volovanov 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 components are added to the cream - cheese, nuts, herbs.

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

Many people love desserts with cottage cheese 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 make a curd dessert yourself, and it's pretty simple.

1) The benefits of cottage cheese

Cottage cheese is distinguished by a rather high protein content, and since it is obtained as a result of fermentation, it is well absorbed by the body. This product is incredibly beneficial 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) The classic recipe for making curd cream

You will need the following ingredients:

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

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

• Combine prepared cottage cheese with vanilla and room temperature butter. Using a mixer, mix the ingredients until smooth.
• Gradually add the icing sugar, stir the mixture. So that there are no lumps in the cream, it is advisable to sift the powder first.
• Beat your cream with a mixer until smooth.

Your classic curd cream is ready to use 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 gr of cottage cheese;
• 100 grams of butter;
• 50 grams of powdered sugar;
• 2 pieces of egg yolks;
• 0.5 tsp baking soda;
• vanilla.

Cooking curd-custard:

• It is necessary to prepare the cottage cheese, for this, wipe it through a sieve. Add all the ingredients besides sugar to the prepared cottage cheese. Leave it on for three hours.
• Prepare a water bath and put the mass on it for 10 minutes, add sugar, mix thoroughly. Leave to cool slightly.
• Pour the prepared mass into a container and leave overnight. In the morning, you can use the ready-made cream.

4 ) Curd cream with cream

This cream turns out to be incredibly delicate and tasty, it is truly light and airy. To make this airy cream, you will need the following products:

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

Preparation of curd - butter cream:

• Grind the curd until smooth. You can use a strainer or blender, which is much more convenient.
• Mix the cream finished, you can use it for your dishes.
  If you sprinkle any of these creams with grated chocolate, you will add sweet notes.