I love him! And I really want to introduce you to him, so that you respect and love him too! And there is a lot to love!
To briefly describe this cream, I can safely call it universal. He himself is incredible! Light, delicious, fresh and fluffy! But at the same time, cream cheese, like any ingenious thing, is simple! Simple to the point of selflessness! He also invites other ingredients into his company. And thus its taste, aroma and color can be varied. Isn't this a miracle?

And today we will talk about the subtleties in choosing the right ingredients for this cream; in the recipe I will talk about small nuances in preparation; and for “dessert” I’ll leave some tricks that allow you to diversify this cream.

The "right" ingredients:

There are only 3 main ingredients:

• Oil – 115-120 g;
• Powder – 100 g;
• Cheese – 340-350 gr.

Two of them have special requirements:

Butter

It must be of very good quality. And its fat content should be 82.5%. I prefer oil from the Milieu manufacturer:

But sometimes I use Prostokvashino oil, also 82.5% fat:

Butter can be replaced with cream, the fat content of which should not be less than 33%.
The oil must be very soft and pliable. To do this, take it out of the refrigerator at least a couple of hours before preparing the cream.

Butter-based cream is used to level cakes and create creamy decorations as it is more stable.
When is cream used? They are needed to give lightness to the cream, a special airiness; the taste of cheese cream with cream is incredibly delicate, the cream melts in the mouth. I use it for layering cakes and filling pastries. With this cream the cake tastes lighter.

Cream cheese

But this ingredient needs to be given special attention. Since we only need soft curd cheese. No variations of fused are suitable. I took a special photo for you of the cheese that I most often buy for cream cheese.

Nowadays you can find several variations of creamy curd cheese in the store. Personally, I really liked several options. Among them: Philadelphia (soft, delicate, slightly sweet) and Almette (curd cheese, slightly salty) Hochland, Violette.
Another important condition for making a good cream is that you need the right temperature for this ingredient. The cheese should be cold and hard. It is advisable to take it out of the refrigerator at the last moment. Only then will we achieve the effect of a weightless “cloud” cream.

How to make cream cheese for cakes and cupcakes

There are two ways to prepare cream cheese.

I. Simple and fast

Take all the ingredients and beat them at high speed for 5-7 minutes until the mass becomes homogeneous and creamy. All! We have prepared the cream. As promised, everything is quick and simple.
With cream, immediately after its preparation, you can already lubricate, fill and decorate. But you can also put it in the refrigerator for storage!

* By the way, cream cheese is perfectly stored for 3-5 days in the cold. Exactly the same as products with it.

II. Separate whipping method

Why do we resort to separate beating? For two reasons:

• the powder stops squeaking faster if it is first combined with soft oil,
• the color of the cream turns whiter.

1 step.

At maximum speed, beat the butter (120 g) with a mixer. Then, sift the powdered sugar (100 g) to avoid lumps.

Now beat both ingredients for 5-10 minutes until the powder stops squeaking. The mass increases noticeably.

Step 2.

Add cold cheese (340 g). We add not all at once, but in small parts. And the speed should be low, we are mixing rather than whipping.

Just a couple of minutes and that's it! The cream is ready!

If you prepared cream to level the cake, cool both the cake and the cream properly. This way it will lie more evenly on the surface. Use special spatulas and metal spatulas for work - this will make leveling easier.

Variations of cream cheese

But the finished cream can only be a base. Based on it, you can make a huge number of different options.
And the first option I’ll tell you about is cream cheese. I would like to note right away that even though in my recipe I completely replace butter with cream, everyone can try to find their own option in what proportion to add cream and in what proportion to add butter. And let me remind you that the fat content of cream should not be lower than 30%!

Recipe for cream cheese cream

Important point! Both cream and cheese should be cold, they are taken out at the last moment of their refrigerator. And to improve the effect, you can also place the bowl where the products will be mixed in the cold.

Ingredients:

• Cream – 80-100 g;
• Cheese – 400 g;
• Sah. powder – 50-60 g.

All ingredients are mixed together. Only the initial speed should be low. And over time we increase it to the maximum. It only takes 5-10 minutes for the liquid cream to turn into a fluffy, tender mass! The cream is ready!

To determine that the cream is ready, pay attention not only to its consistency, but also to the color. It should become matte.
Where do I recommend using this cream cheese? Since it turns out to be particularly elegant, white and delicate, it is well suited where contrast is important. For example, in chocolate or colored desserts. Or, for children's parties, where it is important not only “beautiful”, but also “useful”.

Well, the important function of this cream is to make dessert lighter. You can use cream cheese as a layer between the cakes, and line it with butter cheese.

Other versions of creams are with the addition of spices, juices, zest or jam. All this colors the cream and gives it its own aroma and special taste.

There is an important characteristic feature of this cream! Cream cheese goes well with almost all desserts that contain cream. You can grease the cake layers or its sides with it, and making decorations from it is a pleasure; you can fill eclairs, place cream caps on and much, much more, whatever your heart desires! By the way, there are examples of using the cream on my website! For example, I already talked about it in the recipe
In a word, create, check! Look for your options and share with us! I am always glad to see your comments and suggestions! I will be glad to see photos of cakes and pastries in which you used cream cheese.
I recorded a detailed video recipe on how to make both versions of this cream (cream and butter). Welcome to my channel, subscribe so you don't miss new videos! Leave comments, I'm waiting for your responses)

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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I can imagine how much you have heard about cheese cream, its advantages and excellent durability. But you just can’t find the exact recipe, can you?! In our best traditions, we have selected 10 of the best cheese cream recipes for you. And about the types of cream cheese, so as not to make a mistake in choosing. What's good about any cheese cream is that it's like a construction kit - the number of ingredients depends on the purpose of its use - for layering you can make a not very dense cream, but for decoration... you know) Yes, remember right away! You can adjust the density of the cream by adding whipped cream, mascarpone or butter (if they are already in the recipe), and the sweetness by adding powdered sugar. To flavor and color the cake you can add cocoa, berry puree, vanilla, chocolate chips, nut praline or crushed nuts. This is usually done at the final mixing stage, just watch the thickness of the cream. Any cheese cream according to the recipes below is stable, which means it is suitable for caps on cupcakes, rosettes on cakes, as well as for covering the sides and tops of cakes. Just remember to cool the cream thoroughly before use.
Cheese cream with mascarpone 500 g mascarpone 500 g cream with a fat content of 33% or more 250 g powdered sugar Beat mascarpone at room temperature with powdered sugar. Separately, whip cold cream. Gently stir the cream into the mascarpone until smooth. Cool the cream cheese well before using. Cream cheese 300 g of cream cheese 200 g of cream with a fat content of 33% or more 200 g of powdered sugar Beat cream cheese at room temperature with powdered sugar. Whip cold cream in a separate bowl. Gently fold the cream into the cream cheese. Cheese cream according to Andrey Rudkov's recipe 500 g of cream cheese 100 g of cream with a fat content of 33% or more 70 g of powdered sugar Whip cold cream. Add cream cheese and powdered sugar and beat until completely combined. Cool the cream cheese well before using.

Cheese cream with curd cheeseaccording to Andrey Rudkov's recipe 340 g – curd cheese 115 g – butter 100 g – powdered sugar 2 tsp. – vanilla extract Curd cheese should be cold and butter should be at room temperature. Place everything in one bowl and mix until smooth. If you need a whiter color, first beat the butter with powder, and only then add the cream cheese. Cool the cream cheese well before using. Cheese cream with white chocolate from Ira anybenyraba 300g curd cheese 300g mascarpone 100-150g white chocolate Both cheeses must be at room temperature, otherwise the melted chocolate will clump into the cold cheese. In a water bath, carefully melt the white chocolate (about the rules for melting chocolate). At this time, mix the cheeses at low speed and bring to a smooth paste-like state. Cool the chocolate to room temperature and add it to the cheese, one spoon at a time, without turning off the mixer. The amount of chocolate globally does not affect the texture, flow or density of the cream. Therefore, we adjust it to suit ourselves exclusively in terms of sweetness. Cool the cream cheese well before using. Cheesy cream 225 g butter 226 g cream cheese 340 g caster sugar 1 tbsp. vanilla extract (if possible) 0.5 tsp. salt Butter and cheese should be at room temperature. First, beat the butter and powdered sugar. Then add cream cheese and beat until smooth. Chill the cream cheese well before using. This cream will be sweet and will go perfectly with low-sweet cakes or a sour berry layer. Ricotta cream 500 g ricotta 135 g caster sugar 1 tsp. cinnamon 60 g mascarpone Zest of 1 lemon Beat mascarpone at room temperature with powdered sugar. Add ricotta and all other ingredients, stir until smooth. Cool the cream cheese well before using. Buttercream with condensed cream 500gr. mascarpone 1 can of condensed cream Whisk mascarpone at room temperature with condensed cream. Cool the cream cheese well before using. Cheese cream with condensed milk 500 g mascarpone 100-300 g condensed milk (not boiled) Mascarpone should be at room temperature. Beat mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cream cheese well before using. Cheese cream with condensed milk 250 g cream cheese 250 g mascarpone 100-300 g condensed milk (not boiled) Mascarpone and cream cheese should be at room temperature. Beat mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cream cheese well before using. Phew... Well, we hope you have no more questions about cheese cream) Now share your opinion about the taste

Any holiday is a reason to bake a cake. It is unlikely that any housewife will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time for baking (and this pleasure is not cheap). What's the most important thing about cakes? Of course, cream! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are skillfully layered. Unfortunately, most home cooks usually limit themselves to the most primitive options - sour cream, with condensed milk, or, in extreme cases, custard. And few people know how delicious cheese cream for cake is. The recipe, meanwhile, is very quick and does not require specific culinary skills. In addition, with the introduction of new components, the “filling” acquires a completely unique, never-repeating taste.

A few words about the components

If you decide to make cheese cream, it means not the usual hard varieties for the base. It should be soft like Mascarpone, Almette or Philadelphia. Moreover, so to speak, in its pure form, without any flavoring additives.

Another important detail: no matter what cheese cream you choose for the cake, do not try to replace the powdered sugar it contains with regular sand. The result will be something of a rather rough consistency, which will greatly spoil your first impression.

You need to take the cream that says “for whipping”, otherwise the cream will turn out very liquid.

Basic cheese cream for cake: recipe with photo

Let's start with a minimum of ingredients. The method of implementation is simple: half a kilo of soft cheese is whipped until fluffy. Separately, the same is done with a third of a liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream while whipping. Its quantity depends on your love for sweets. The mixtures are combined carefully and carefully - and the cream cheese cream for the cake is ready! Choose any recipe for crust dough: the cream can be combined with any pastry.

With condensed milk too

If your kids don't think this involves their favorite condensed milk, don't despair: it makes a great cheese cream for a cake. The recipe allows the use of both ordinary and boiled condensed milk. The same half a kilo of cheese is fluffy whipped, and as it rises, the second component is added. You can also add powdered sugar, but you need to be careful here: condensed milk is already very sweet.

Banana offer

Cheese cream for a cake will turn out to be very interesting if you add a fruit component to the basic recipe. For example, beat half a kilogram of Mascarpone or Philadelphia with a ripe banana, and then combine with three hundred grams of heavy cream whipped to stiff peaks with powdered sugar. After mixing both masses, it is advisable to beat the cream again.

Orange cheese cream

Basic culinary approaches - as when preparing banana cream cheese frosting for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel the whitish skin from the segments of a large orange. Secondly, first the fruit is broken through with a blender, and then cheese is added to it. A third of a liter of cream is traditionally processed separately in a mixer, again with powdered sugar, taken to taste. After joining the blanks, the cream is fluffed again.

Cheese and chocolate layer

What’s interesting about this cheese cream for a cake: the recipe does not limit the cook’s choice of chocolate. You can take white or black, bitter or milky - in any case it will turn out delicious, and the taste will be different every time. Added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first two fruits are peeled, disassembled into slices, freed from films and passed through a blender. Then, without stopping beating, add 500 grams of cream cheese. At the same time, a 250-gram chocolate bar is heated. When it completely turns into a liquid state, the chocolate is cooled slightly and whipped together with the rest of the ingredients.

Coffee cream

Can be implemented in two ways:

1. Brew strong natural coffee and strain it from the grounds; you will need two large spoons.
2. Two small spoons of good instant coffee are mixed directly into the cream.

What to do depends on how sensitive you are to the drink: many do not accept instant variations at all. Cream (a glass) is whipped with coffee and powdered sugar, half a kilo of Philadelphia (or other cheese from the same series) is whipped separately, then combined, and after another whipping, a fragrant creamy cheese cream for the cake is obtained. Even after the holiday is over, a piece of this pastry will be very appropriate with a morning cup of coffee.

Complex cream

This variation on the theme is the most difficult to perform. But culinary experts assure that cake recipes created using the proposed algorithm give the most successful results. The yolks are separated from five eggs; for proteins we will have to come up with a different purpose. They should be beaten with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of the cheese is added directly to the sauna and beaten. Having received an elastic mass, remove the container from the heat and leave to cool naturally. A glass of heavy cream is whipped into a dense foam, both masses are mixed and whipped again.

Honey modification

The only condition for success: honey should not be too liquid. But the candied one won’t do either. Half a kilo of soft cheese is whipped with two tablespoons of honey, and a third of a liter of thick cream is whipped with the already familiar powdered sugar. Here, as when using condensed milk, you will need to be careful so that the cream does not turn out cloying. You can combine a little of both masses in a spoon and taste for sweetness. When its degree satisfies you, both parts are connected and thoroughly pushed together.

Space for creativity

Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To push your imagination, we will suggest the most common improvements.

1. All suggested varieties go well with vanilla. It is not indicated in the main recipe only because not all confectioners like it.
2. Alcohol adds a piquant note and flavor variety to creams. For half a kilo of cheese, take 1-2 spoons. Liqueurs would be preferable - they will add flavor, and at the same time they are not too strong, so they will not add a strong aftertaste of alcohol.
3. If you want to get a dense layer, mix gelatin diluted according to the instructions into the cream.

A number of chefs, when preparing cream cheese cream for a cake, replace cream with butter. However, the result is fattier and less airy, so to try it, you should first make a little of it, experimenting on cakes.

Curd modifications

Don't forget that cottage cheese is also cheese. And if you are afraid that the family will not like the cream cheese cream for the cake from the unusual “Philadelphia”, make a more traditional filling. For it, take an equal amount of heavy cream and cottage cheese. As a last resort, you can use a sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (about a heaped spoon).

There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavoring additives and cottage cheese (also full-fat). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.

Strawberry cake

If you have never had to deal with such a filling and you are a little confused, here is a recipe for a delicious cake with cheese cream to get you started. Two eggs are beaten with 100 grams of sugar; The mixer should run for at least five minutes. Flour is carefully added in an amount equal to sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. There is just enough time to create the cream. For it, a third kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream (half a glass, about 100 g) is poured in, then two eggs are beaten in - and again work with the mixer. The cream is spread over the cooled cake, the cake is hidden in the oven for another quarter of an hour. The jelly is prepared: if it is specifically for cakes, then according to the instructions; if usual, take half as much water. Strawberries are spread on top of the cooled cream. A thin layer of jelly is poured; The cake is hidden in the refrigerator until it hardens, after which the rest is poured. The next morning you have not only a delicious, but also a very beautiful cake!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A delicious curd and cheese cream will help you turn an ordinary cupcake into a birthday cake. It goes well with any desserts and baked goods, and if you add sweet fillings to the cream, you get an independent dessert.

Hochland cream cheese for cake

• Time: 15 minutes.
• Number of servings: 8 persons.
• Difficulty: easy.

Use classic cheese without fillers and butter with a high fat content. Before cooking, the cheese must be cooled and the butter kept warm for at least 40 minutes. For a more uniform consistency of the dessert, make powder from sugar.

Ingredients:

• Hochland cream cheese – 400 g;
• butter – 150 g;
• granulated sugar – 100 g.

Cooking method:

1. Place the melted butter in a deep bowl and, gradually adding sugar (powdered sugar), beat at medium speed.
2. Add cheese to the mixture in portions, continuing to beat for another 5-6 minutes.
3. Place the cream in the refrigerator to prevent it from melting. Remove from refrigerator before decorating cake.

Recipe with cream

• Time: 25 minutes.
• Number of servings: 10 persons.
• Difficulty: easy.

The cream made from curd cheese and cream should be thick. If the finished mass adheres firmly to the whisk and walls of the bowl, the desired consistency has been achieved.

Ingredients:

• heavy cream – 600 ml;
• curd cheese – 350 g;
• granulated sugar or powdered sugar – 100 g.

Cooking method:

1. Pour the cold cream into a bowl with high sides. Beat for 3-4 minutes, then add sugar, continue to beat for another 8-9 minutes until the cream reaches the consistency of thick foam.
2. Remove the cheese from the refrigerator. Add it to the cream in small portions, whipping the cream at high speed. When the mass becomes thick, the cream is ready.

• Time: 30-35 minutes.
• Number of servings: 8 persons.
• Difficulty: easy.

Delicate cream cheese does not lose density; it can be used to coat a cake or fill cupcakes. Add berry puree, nut butter or spices for a new flavor.

Ingredients:

• mascarpone cheese – 300 g;
• curd and cream cheese – 200 g;
• cream 33% – 300 ml;
• full fat milk – 100 ml;
• powdered sugar – 200 g;
• vanillin – 10 g.

Cooking method:

1. Keep all ingredients at room temperature for 15-20 minutes.
2. Take a deep container and pour the liquid ingredients into it, beat with sugar and vanilla until the mixture thickens.
3. Add cheeses. Stir with a spatula, then beat for 10 minutes. Cool the finished cream.

Recipe from Andy Chef

• Time: 20 minutes.
• Number of servings: 10 persons.
• Difficulty: easy.

The famous food blogger offers a very simple dessert recipe that does not melt for a long time and has an excellent texture. The main rule: the cheese should be kept in the refrigerator for at least half a day, and the butter should be kept warm for the same amount of time.

Ingredients:

• curd cheese – 450 g;
• butter – 160 g;
• powdered sugar – 140 g;
• vanilla extract – 15 ml.

Cooking method:

1. Place all ingredients in a container with high sides. Beat at highest speed for 8-10 minutes.
2. Place the finished cream in a bag for decorating desserts, put it on the refrigerator shelf, and cool for 30-40 minutes.

Chocolate cream

• Time: 30 minutes.
• Number of servings: 12 persons.
• Difficulty: medium.

Curd cheese cream for a cake can be not only creamy, but also chocolate. Use dark chocolate for a balanced taste.

Ingredients:

• mascarpone – 600 g;
• chicken egg – 4 pcs.;
• powdered sugar – 150 g;
• cream 33% – 200 ml;
• chocolate bar – 1 pc.

Cooking method:

1. Whip the cream and powder until it turns into a fluffy mass. In another container, beat the eggs and combine them with the cream. Melt the chocolate in a convenient way.
2. Beating the creamy egg mass with a mixer at high speed, gradually add cheese to it. After 5 minutes, pour in the chocolate. Stir the cream with a spatula.

Recipe with condensed milk

• Time: 15 minutes.
• Number of servings: 4 persons.
• Difficulty: easy.

Use classic condensed milk or boiled milk. For a richer taste, add mashed banana with a fork if desired.

Ingredients:

• curd and cream cheese – 250 g;
• condensed milk – 150 ml;
• salt - a pinch.

Cooking method:

1. Place cheese, salt, condensed milk into a bowl. Turn the mixer on low speed and begin beating, increasing the speed to high.
2. When the cream becomes thick, it is ready. Store the product in the refrigerator.

Cheese cream for cake is an incredibly tasty addition to homemade baked goods. Of course, it turns out to be quite fatty, but sometimes you just need to pamper yourself with goodies.

Be sure to make cream using this recipe. And then you can complicate it with the help of other components.

Required Products:

• 500 grams of soft cheese;
• powdered sugar approximately 80 grams;
• high fat cream - about 300 milliliters.

Cooking process:

1. Take cold cheese, preferably straight from the refrigerator, combine with powdered sugar and make a homogeneous mixture at low mixer speed.
2. After this, pour in the cream, increase the speed of the device and beat until the mass becomes thick enough, with a creamy texture.

Made with mascarpone cheese

Mascarpone cheese cream is one of the most successful preparation options, but of course the product itself is not cheap.

Required ingredients:

• two eggs;
• a pinch of salt;
• 120 grams of sugar or as desired;
• half a kilogram of mascarpone.

Cooking process:

1. Break the eggs and divide the contents into parts. Combine the yolks with sugar and grind.
2. Add a little salt to the whites and beat lightly with a whisk.
3. Add the cheese to the yolk mixture, mix well, pour in the whites and beat with a mixer until the desired consistency is formed.

Cream cheese cream

Cream cheese cake cream can also be used for other baked goods, such as cupcakes, and can be changed in color.

Required Products:

• spoon of powdered sugar;
• soft cheese – 400 grams;
• good fat cream - approximately 300 milliliters.

Cooking process:

1. Place the cheese in any convenient container and start beating thoroughly with a mixer. First at low speed and then increasing it. It usually takes five minutes to get the desired state.
2. Now add the specified amount of powder there and, without stopping the mixer, add cream. They must come only from the refrigerator, otherwise you will not achieve the desired state.

Recipe with butter

A variation that uses butter instead of cream. A minimum of ingredients, time and a delicious cake coating is ready. You can change its color using food coloring.

Required Products:

• 70 grams of powdered sugar;
• soft cheese – 300 grams;
• small package of butter.

Cooking process:

1. The butter in this recipe should be warm and slightly soft. Place it, cut into pieces, into a deep bowl and beat with a mixer for several minutes, using medium speed.
2. Pour in the powder, beat again until the mass becomes completely white, and begin to carefully add the cheese, part by part, but not all at once. Bring it to the desired thickness.
3. You can put it in the cold before use, but this is not a necessary condition.

Tvorozhno - cheese cream for cake

This cream will be less caloric, but still very tasty. If you wish, you can even make it almost fat-free if you use milk and gelatin.

Ingredients for cream:

• 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
• powdered sugar to your taste.

Cooking process:

1. Place cheese and cottage cheese in a container. You can add more or less ingredients, but the main thing is that they are in equal proportions.
2. Beat the mixture until smooth, add powdered sugar as desired and run the mixer again for a couple more minutes until you achieve the desired consistency.

With sour cream

Another option for making cream without cream. Sour cream makes the texture especially tender and soft. It can be used both for coating cakes and for any other baked goods. It is best to make it with mascarpone, but if this is not possible, then buy another good quality cheese.

Products for cooking:

• a jar of mascarpone or other cream weighing 250 grams;
• about 700 grams of fat sour cream – 25%;
• glass of sugar or to your taste.

Cooking process:

1. We take a container where it will be convenient for you to beat the mass, lay out all the sour cream, combine it with sugar and start working with the mixer at the highest speed until the sugar is completely dissolved and the mixture becomes thick enough.
2. Gradually add mascarpone or other cheese, reduce the speed level to the lowest and beat for a few more minutes.

With added condensed milk

This is an ideal option for sponge cakes; it is moderately sweet and saturates the base well. Adjust the amount of condensed milk depending on the thickness of the finished product you need. If the cream is more liquid, then add more and vice versa.

Required ingredients:

• from 100 to 300 grams of regular condensed milk, but with good fat content;
• half a kilogram of soft cheese.

Cooking process:

1. Place the selected cheese in a bowl and beat until the mixture is completely homogeneous.
2. Add a minimal amount of condensed milk, continue whisking and see what happens. If the consistency is not as desired, add more.
3. Taste the cream, if there is not enough sweetness, you can add a little powdered sugar, and for a special aroma - vanillin.
4. Beat the mixture for a while until it becomes fluffy enough to use the cream for the cakes.

Cheese and chocolate layer

The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out incredibly tasty, tender, and of course quite high in calories. Chocolate can be used both milk and dark.

Required ingredients:

• 300 grams of soft cheese;
• about 70 grams of powdered sugar;
• 180 grams of chocolate to taste;
• half a liter of heavy cream.

Cooking process:

1. Be sure to cool the cream thoroughly before using. Pour them into a container, but not all of them, but only 450 milliliters and bring to an airy state using a mixer. This will take about 3-5 minutes. Make sure that the mixture does not become like butter.
2. Add powdered sugar to them, mix, add cheese and lightly mix again with a mixer at the lowest speed.
3. In another container, heat the cream to a boil and pour it over the chocolate, previously broken into pieces, wait until it is completely melted, combine with the cheese mass and beat again until the consistency of the cream.

Banana - cheese

The same simple recipe, with a minimum of ingredients, but crazy taste. If you wish, you can add chocolate here. Use only heavy cream, otherwise the result will not be what it should be, and the bananas will be ripe, but not black.

Required Products:

• two small bananas or mashed potatoes;
• 500 grams of soft cheese, ideally mascarpone;
• good cream - 300 milliliters;
• powdered sugar as desired, but take at least 50 grams.

Cooking process:

1. Place crushed banana or mashed banana and the selected soft cheese in one bowl, mix everything well with a mixer so that you get a homogeneous mass.
2. In another container, mix the powder with cream and bring to a consistency with a mixer.
3. Combine the contents of both bowls and mix well. The mass should be quite thick, of course, similar to cream. If it turns out liquid, then work with the mixer for a couple more minutes until you get the desired result. You can cool it a little and use it for cake or other baked goods.