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I can imagine how much you've heard about cheese cream, its advantages and excellent durability. But you just can't find the exact recipe, can you ?! In our best tradition, we have selected the 10 best cheese cream recipes for you. And about the types of cream cheese, so as not to be mistaken in the choice. What is good about any cheese cream, it is as a constructor - the number of ingredients depends on the purpose of its use - you can make a not very dense cream for sandwiching, 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 you already have them in the recipe), and the sweetness with powdered sugar. For flavor and color of the cake, you can add cocoa, berry puree, vanilla, chocolate chips, nut pralines, or crushed nuts. This is usually done at the stage of final mixing, 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, roses on a cake, as well as for covering the sides and tops of cakes. Do not forget to only cool the cream thoroughly before use.
Cheese cream with mascarpone 500 g mascarpone 500 g cream from 33% fat 250 g icing sugar Beat the mascarpone at room temperature with the icing sugar. Whip cold cream separately. Gently stir in the cream in the mascarpone until smooth. Chill the cheese cream well before use. Cream cheese 300 g cream cheese 200 g cream from 33% fat 200 g icing sugar Whip cream cheese at room temperature with powdered sugar. Whisk the cold cream in a separate bowl. Stir the cream gently into the cream cheese. Cheese cream according to the recipe of Andrey Rudkov 500 g cream cheese 100 g cream from 33% fat 70 g icing sugar Whip the cold cream. Add cream cheese and icing sugar and beat until finally. Chill the cheese cream well before use.

Cheese cream with curd cheeseaccording to the recipe of Andrey Rudkov 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. Put everything in one bowl and mix until smooth. If you want a whiter color, first whisk the butter and powder, and then add the curd cheese. Chill the cheese cream well before use. 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 crumple into 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 pasty state. Cool the chocolate to room temperature and add it to the cheese one by one without turning off the mixer. The amount of chocolate globally does not affect the texture, fluidity or density of the cream. Therefore, we adjust it for ourselves exclusively in terms of sweetness. Chill the cheese cream well before use. Cheese cream 225 g butter 226 g cream cheese 340 g icing sugar 1 tbsp vanilla extract (if possible) 0.5 tsp Salt Butter and cheese should be at room temperature. Whisk butter and icing sugar first. Then add the cream cheese and beat until smooth. Chill the cheese cream well before using. This cream will be sweet and will go well with slightly sweet cakes or sour berry layer. Ricotta buttercream 500 g ricotta 135 g icing sugar 1 tsp cinnamon 60 g mascarpone Zest of 1 lemon Mascarpone at room temperature, beat with powdered sugar. Add ricotta and all other ingredients, stir until smooth. Chill the cheese cream well before use. Creamy cream with condensed cream 500gr. mascarpone 1 can of condensed cream Mascarpone at room temperature, whip with condensed cream. Chill the cheese cream well before use. Cheese cream with condensed milk 500 g mascarpone 100-300 g condensed milk (not boiled) Mascarpone should be at room temperature. Beat the mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill the cheese cream well before use. 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 the 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. Chill the cheese cream well before use. Uh ... Well, we hope you have no more questions about cheese cream) Now share your opinion about the taste

I haven't written about sweets for a long time.

A strange start for a recall, considering that it's for cheese, right? In general, read. I will reveal all the cards closer to the end of the review (although about what, since I have already written about everything in the title).

All dieters - rat! I do not want to become the reason for your breakdowns. The rest - WELCOME!

Full title: "Hohland" curd cheese Creamy.

Range: On sale there are variations of cheese with various additives: with tomatoes, herbs, ham, mushrooms. But today's opus is about a classic product. For the preparation of desserts, of course, only he is used.

Place of purchase: Hypermarket "Magnet";

Packing: In our stores I met cheese in two packaging options - 140 and 220 grams each.

Price: 77 rubles for a small jar, 93 rubles for a big one. Moreover, if the little ones are always in abundance, then the big ones are dismantled very quickly. In my last purchase, I managed to buy only one last jar with 220 grams of cheese. Here our people amaze me! The commas in a sentence cannot be correctly placed, not on dictation, but to make up a proportion in their mind and calculate which is more profitable, like five fingers on ... asphalt ...

KBZHU in 100 grams:

Fat - 22.7 g.; Protein - 6.5 g.; Carbohydrates - 3.6 gr. Calorie content - 245 kcal / 1012 kJ.

Composition:

Cottage cheese (milk, cream, bacterial leaven of lactic acid microorganisms, enzyme of microbial origin), skimmed milk powder, food salt, stabilizers locust bean gum and guar gum, acidity regulator citric acid, drinking water.

Cheese is packed in convenient wide jars with additional protection in the form of foil.

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Often, when opening in a jar, you can see whey - this is the norm for fresh curd cheese.

The cheese possesses quite dense grainy texture ... Does not crumble, perfectly spreads on bread. The taste is delicate, curd-sourish with a slight salty aftertaste. Ideally combined with breads and vegetables.

Cheese - this is

a very strange object: if it is, then it is not immediately there!

This is exactly what happens in my family, if you do not inform the household that it is intended for the cake, and strictly prohibit touching it.

Well, it's just that light sandwiches are very tasty with him as a snack.

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But I do not buy it in order to shrink just like that.

This cheese is ideal for cooking THE MOST DELICIOUS CAKE CREAM !

Well, it's true, it's just "lick your fingers", but at the same time it is incredibly easy to prepare.

For an interlayer of a small homemade cake, 2 packs of cheese are enough, so I will write the amount of ingredients for this gramme. If the cake is large, or you decide to coat it on the outside (I will show you how to do this later), then proportionally increase all the required products.

Curd cheese - 280 gr.;

Butter 82.5% - 100 gr.;

Powdered sugar - 80 gr.

The original recipe recommends adding more vanilla extract. I do not have it, and it is unlikely that an ordinary hostess will find it in the kitchen. It practically does not affect the taste, it only makes the cream more aromatic. I can do without it.

If your cakes are very sweet, the amount of powder can be slightly reduced.

Butter you need to choose high-quality, not less than 80% fat content. When choosing in the store, click on a pack of oil, and choose the one that is tougher. This is essential for the correct texture of the cream.

Butter leave it for a few hours at room temperature before cooking - we need it soft. A cheese on the contrary, we take it out of the refrigerator just before adding it to the cream.

Step ➊. Mix soft butter and icing sugar (preferably sifted through a sieve). Beat on a high speed mixer for about 5 minutes. The oil will be saturated with oxygen, brighten considerably and slightly increase in volume.

The photo below shows the difference between the original oil color (on the walls) and the resulting whipping.

Step ➋. Add curd cheese to the sweet butter.

Mix again with a mixer until completely homogeneous.

ALL! Well, even a schoolboy can handle it, right?

Here's my tub of the resulting cream. Of course, there are not 2 packs of cheese here, but almost a kilogram.

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The output of the finished cream in my case is about 1.5 kg.

I have a large cake and I need cream both in the interlayer between the cakes and for coating the cake outside.

So, a small master class on assembling a cake at home =)

➊ Put one tablespoon of cream on a plate, dish (or whatever you plan to serve your work on). This is necessary to adhere the cake to the substrate surface.

We put the first cake. I have it today Red velvet (many are interested in the recipe, I give a link to the recipe - tyk). It is advisable that the cake is in the center of the substrate or dish.

➋ At this stage of assembly, I install a pastry ring with thick foil inserts. This will position my cakes strictly on top of each other. I understand that the ring is a specific and rare instrument. If you don't have one, just check to see if the cakes are evenly laid with a straight knife or a clean ruler on all four sides.

➌ We coat the cake with cream, put the next one. And so with all the cakes, until you put the last one.

I take off the ring. Here's my wrapped cake batter. For the film I use a regular binder, cut into long strips. By the way, these strips can be fastened on the outside with duct tape and get a homemade modification of the ring for assembly.

➍ I shoot the film. We proceed to coating the cake. To get a neat coating at the exit, you will need to coat the cake twice. The first rough layer of cream seals the crumbs from the cake layers and prevents them from contaminating the top coat.

After covering the cake with a rough layer, it needs to stand for several hours in the refrigerator for the cream to freeze and securely seal all the crumbs.

➎ So, about 5 hours have passed. The cream layer has become quite hard. By the way, it may crack a little, do not be alarmed. We'll fix all the flaws with the next layer.

Whip the rest of the cream again to make it soft and apply them to the sides and top of the cake. Gently spread it over the entire surface with a straight knife or a special spatula. The thicker the layer, the more professional the final result will look.

The cakes translucent through the cream are not a marriage, of course, but still a small drawback. Although, you can always say that it was intended. "Naked" cakes are in vogue now)

My final coverage looks like this:

➏ And now my favorite part is Decorating ... At this stage, you can make smudges with chocolate icing, decorate the cake with fruits, berries, chocolate, sweets. Don't limit your imagination.

I have strawberries, blackberries, pomegranates, Oreo cookies, and chocolate chips today. I made a "wreath", you can cover the whole top of the cake.

The results of my efforts today:

By the way, here you can see white blotches in the cream - the result of cheese poorly mixed with butter. But this is not critical. I was satisfied with this cake by 90%. Customers - 100%)

Try it, I'm sure you will succeed. The main thing is patience and accuracy.

This cake is, of course, an adult. You can make a children's one, for example.

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruits. In addition, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular with “losing weight” ladies. Below are several options for simple and delicious creams for various types of desserts.

For a classic cream, you need very little time and a minimum amount of products. It can be used to decorate baked goods, layering cakes and layered cakes, or as a base for more complex creams.

To prepare according to the classic recipe you will need:

• cottage cheese (fatty) - 250 g;
• 350 grams of powdered sugar;
• butter - 50 grams;
• 1 tsp vanilla extract.

First, you need to mix well the vanilla extract with cottage cheese (9% fat). Then add butter, beat with a blender. After obtaining a homogeneous mass, gradually add the icing sugar. This component should be sieved
to avoid the formation of lumps. It should be mixed in with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.

On a note. The cream must be kept in the cold before applying to the cake or before using for the interlayer. This will give stability to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This is also the merit of the cream, which serves as a filling.

Curd cream for eclairs is prepared from the following products:

• 4 chicken egg yolks;
• cottage cheese - 400 grams;
• vanillin;
• 0.2 l heavy cream (from 30%).

Grind the yolks with sugar, whip the curd with a blender, and whip the cream until an elastic foam. We combine all the ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject part of the filling into each eclair.

For sponge cake

Sponge cake is the most delicate dessert that should have the same delicate creamy head.

To make a light cottage cheese cream for a biscuit cake, you will need the following products:

• icing sugar - 180 g;
• cottage cheese (8-9%) - 480 g;
• water - 180 g;
• 20 grams of gelatin.

Dry gelatin must be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to eliminate lumps, achieve uniformity. Gelatin, which has already thickened, needs to be slightly warmed up so that all the granules dissolve, allow to cool. Gradually add powdered sugar to the curd, mix with the gelatinous mass. Well suited not only as a decor, but also able to play the role of a layer of biscuit.

From curd cheese

Cream of curd cheese is used not only as a cake decoration, but also as a "spread" for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use the cream to make biscuits, cream, and ghee cakes.

For cooking, you need to prepare the following amount of food in advance:

• oil drain. - 120 grams;
• curd cheese - 280 g;
• 90 g powdered sugar;
• vanillin.

We send the softened butter to a blender and, while whipping, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into a foam, add all the cheese, beat for 2 minutes. The resulting mass is recommended to be stored in the refrigerator.

Creamy curd cream

The creamy curd cream is distinguished by its light structure, pleasant delicate taste and melting consistency. This type of dessert has a low calorie content, since fat-free cottage cheese is used in its preparation.

To prepare a delicious low-calorie cream, you will need the following products:

• cream - 200 grams;
• cottage cheese (low-fat) - 200 g;
• granulated sugar - 100 g;
• h. l. vanillin.

The curd component must first be passed through a coarse sieve to remove pieces and lumps. The blender also successfully copes with this purpose. Beat the cream, sugar and vanilla separately. We combine curd and creamy mass together. Top of the snow-white decor can be sprinkled with chocolate chips.

On a note. When whipping cream, set the mixer or blender to medium speed. But with a whisk it is not possible to achieve the formation of a persistent, homogeneous, curd foam.

For cupcakes

For small cakes (cupcakes), you can make a cream with a fruity or berry flavor, such as lemon-orange.

To prepare curd cream for cupcakes, you need to prepare the following ingredients in advance:

• cottage cheese (9-10%) - 300 g;
• 1 lemon or orange;
• syrup - 70 ml;
• cream - 340 ml;
• orange peel;
• walnuts - 50 g;
• vanillin - 1 sachet;
• sugar - 110 g

Soften the curd, bring until smooth, using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. Nuts must first be fried, chopped. Add fresh citrus zest to the cream and stir. Beat slices of peeled citrus fruits (lemon or orange) with a blender until juiced, add sugar syrup there. Combine all the masses obtained and mix well.

On a note. All dairy products must be fresh.

Curd sour cream

This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate the figures with a pastry syringe, or simply cover the dessert with a thick layer of cream.

To prepare a thick sweet cream, you will need the following list of products:

• sour cream - 3 tbsp. l .;
• cottage cheese (5%) - 400 g;
• sugar to taste;
• vanillin - 1 sachet.

First you need to beat fresh curd with vanilla using a hand blender or mixer. This helps to achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and by the end of whipping, gradually reduce. The finished mass must be placed in the cold for half an hour - it will soak, infuse and become even thicker.

Creamy curd cheese, reminiscent of fatty cottage cheese rubbed into a paste, was very fond of confectioners and became the basis of many creams. The recipe for cream cheese cake goes well with biscuit cakes, meringue baked goods and shortcrust pastry.

Do not confuse this product with processed cheese or replace it with cottage cheese, as this is a completely different story. Processed cheese is not suitable for making sweet creams, and cottage cheese will leave small grains in the structure, even after grinding through a sieve.

Having prepared cream cheese to flatten a cake or cupcakes, you can not be afraid that it will float even at room temperature. The total cooking time will not be longer than 10-15 minutes, and a student can cope with all the processes. It is only important to choose high-quality ingredients and oil with a fat content of at least 82%.

For one small homemade cake you need to take:

• 280 g creamy curd cheese;
• 100 g plums. oils;
• 80 g icing sugar.

Actions:

1. Put soft butter, sifted icing sugar and curd cream cheese into a bowl for a mixer.
2. Beat all products for 5-7 minutes until smooth. Stabilize for some time in the cold before use.

To prevent the prepared cream from weathering during stabilization in the cold, it can be immediately transferred to a pastry bag and cooled in it.

Cooking with chocolate

Despite the fact that many pastry chefs love this type of filling for its ease of preparation and shape stability, they often bypass its chocolate version. There is a possibility that the chocolate will not color the mass into a uniform color, but will turn into separate drops, but this will not happen if you prepare a chocolate cream cheese according to the following recipe.

List of required ingredients:

• 300 g creamy curd cheese;
• 100 g of dark or milk chocolate without fillers;
• 100 g plums. oils (82.5%);
• 100 g icing sugar.

The sequence of cooking processes:

1. Take the butter out of the refrigerator at least one hour before cooking and cut into cubes until soft enough.
2. Melt the chocolate until it is liquid. This can be done in a microwave oven in short pulses of 20 seconds, in a steam bath or in a freezer bag immersed in hot water.
3. Beat the creamy butter, liquid chocolate and powdered sugar with a mixer for five minutes. Then add curd cheese to this mass and stir in with a mixer or an ordinary silicone spatula. Soak the cream for half an hour in the cold to stabilize and can be used as directed.

With cream

Cream cheese with cream is more capricious than its cousin with butter. Failure lies in wait for the hostesses at the time of whipping cream. They either do not whip or turn into butter, but those who have mastered this recipe will be able to decorate their cupcakes, fill cakes, sandwich and smooth the cakes with the most delicate cream.

To make cream cheese with cream you need to take:

• 400 g cream cheese;
• 100 ml heavy cream (from 33%);
• 50 g icing sugar.

Cooking algorithm:

1. Cool cream and cheese well. It is preferable that they spend the night in the refrigerator. Degrease the beating bowl and mixer beaters with vodka and put in the freezer for 30 minutes.
2. Put all the ingredients in a bowl and beat with a mixer first at minimum speed until all the ingredients are combined, and then go to maximum speed. After about five minutes, the mass will thicken and acquire a dense, stable structure.

Cream Cheese by Andy Chef

Andrey Rudkov, better known as Andy Chef, offers his own recipe for cream on curd cream cheese for cakes and cupcakes. This cream is able to maintain its shape for a long time even at room temperature. You can add a berry flavor to the finished product by mixing it with a few teaspoons of fresh or frozen strawberry puree (raspberries, blueberries, etc.), without losing stability.

The proportions of the products in the cream:

• 340 g of curd cream cheese;
• 115 g plums. oils (fat content not less than 82.5%);
• 100 g icing sugar;
• 10 ml vanilla extract.

We cook in the following way:

1. The technology of whipping the cream itself is simple, but without proper preparation of the products, you can fail. Therefore, the night before, in the evening, it is necessary to remove the butter from the refrigerator and allow it to reach a soft creamy state at room temperature. Cream cheese, on the other hand, needs to be thoroughly chilled, leaving it on the top shelf of the refrigerator until it is cooked directly.
2. First, whisk the soft butter together with the powder at the maximum mixer speed for 5-7 minutes. This will give the cream a whiter color and dissolve all the powder grains. Then add the cheese and beat for a while until smooth. Before leveling the cake with cream, it is better to put it in a pastry bag or cover it with foil in contact and let it stand in the refrigerator for a while.

Condensed milk

Another popular creamy combination is creamy curd cream and condensed milk. Since the main ingredient has a rather dense structure, adding condensed milk to it can not only regulate the sweetness of the final product, but also its consistency. Condensed milk can be taken with ordinary or boiled milk.

In this case, you will need:

• 800 g of non-acidic sour cream, 20% fat;
• 100 g sweet powdered sugar.

Operating procedure:

1. A bag must be made from a gauze cut. The cheesecloth is placed in six layers in a colander. Sour cream is poured on top, cheesecloth is tied into a knot and directly in a colander set over an empty bowl or saucepan is sent to the refrigerator for a day.
2. After the time has elapsed, whey will appear in the container under the colander, and weighed sour cream will remain in the gauze bag. This product is an excellent substitute for creamy curd cheese in cream. Further preparation is reduced to whipping weighed sour cream with powdered sugar. The output will be 460-500 g of the finished cream. And the by-product (whey) can be used to bake delicious pancakes.

Cake cream cheese is an insanely delicious addition to homemade baked goods. Of course, it turns out to be quite bold, but sometimes you just need to indulge yourself with goodies.

Be sure to make a 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 about 80 grams;
• high fat cream - about 300 milliliters.

Cooking process:

1. Take cold cheese, preferably directly from the refrigerator, combine with powdered sugar and make a homogeneous mixture at a slow mixer speed.
2. After that, pour in the cream, increase the speed of the appliance and beat until the mixture is thick enough, with a creamy texture.

Cooking with mascarpone cheese

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

Required Ingredients:

• two eggs;
• a pinch of salt;
• 120 grams of sugar or as you wish;
• half a kilo of mascarpone.

Cooking process:

1. We break the eggs, divide the contents into parts. Combine the yolks with sugar, grind.
2. Pour a little salt to the proteins and beat slightly with a whisk.
3. Add the cheese to the yolk mass, mix well, pour in the proteins and beat with a mixer until the desired consistency is formed.

Cream cheese cream

The cream cheese cake cream can also be used for other baked goods, such as cupcakes, and change its color.

Required products:

• a spoonful of powdered sugar;
• soft cheese - 400 grams;
• cream of good fat content - about 300 milliliters.

Cooking process:

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

Butter recipe

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 with food coloring.

Required products:

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

Cooking process:

1. The oil in this recipe should be warm, slightly soft. Send it cut into pieces in a deep bowl and beat with a mixer for a few minutes, using medium speed.
2. Add the powder, beat again so that the mass becomes completely white, and begin gently, add cheese in parts, but not all at once. Bring it to the desired thickness.
3. Before use, you can put it in the cold, but this is not a prerequisite.

Curd - cheese cream for cake

Such a cream will be less high-calorie, but still very tasty. If you wish, you can generally make it almost fat-free if you use milk and gelatin.

Ingredients for the cream:

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

Cooking process:

1. Place cheese and cottage cheese in a container. You can put more or less ingredients, but the main thing is that they are in equal proportions.
2. Beat the mixture until smooth, add the icing sugar if desired and work with the mixer again for a couple of 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 spreading cakes and for any other baked goods. It is best to do it with mascarpone, but if there is no way, 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%;
• a glass of sugar or to your liking.

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 a mixer at the highest speed until the sugar is completely dissolved and the mixture becomes thick enough.
2. Gradually add mascarpone or other cheese, lower the speed level to the lowest and beat for a few more minutes.

With the addition of condensed milk

This is ideal for biscuit cakes, moderately sweet and soaks the base well. Adjust the amount of condensed milk, depending on what density of the finished product you need. If the cream is more liquid, then put more of it and vice versa.

Required Ingredients:

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

Cooking process:

1. Place the selected cheese in a bowl and beat until the mixture is completely smooth.
2. Add the minimum amount of condensed milk, continue whisking and see what happens. If the consistency is not what you need, then pour in more.
3. Taste the cream, if there is not enough sweetness, then you can pour in a little powdered sugar, and for a special aroma - vanillin.
4. Beat the mixture for a while so that it becomes fluffy enough and you can use a crust cream.

Cheese - chocolate layer

The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out that it is incredibly tasty, tender, and of course high-calorie enough. Chocolate can be used both milk and black.

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. Make sure to refrigerate well before using the cream. Pour them into a container, but not all, but only 450 milliliters and bring to an airy state with a mixer. This will take about 3-5 minutes. Make sure that the mass does not become like butter.
2. Add powdered sugar to them, mix, lay out the cheese and mix again slightly with a mixer at the lowest speed.
3. In another container, heat the cream to a boil and pour the chocolate that had been broken into pieces in advance, wait until it melts completely, combine with the cheese mass and beat again until the consistency of cream.

Banana - cheesy

The same simple recipe, with a minimum of ingredients, but an insane taste. Optionally, you can add chocolate here. Take only fatty cream, otherwise you will not get what it should be, but ripe bananas, but not black.

Required products:

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

Cooking process:

1. Put the crushed banana or mashed potatoes and the selected soft cheese in one bowl, interrupt everything well with a mixer, so that a homogeneous mass is obtained.
2. In another container, mix the powder with the cream and bring to a thickening with a mixer.
3. We connect the contents of both bowls with each other, mix well. The mass should be thick enough, of course, like a cream. If it turns out to be watery, then work with the mixer for a couple of minutes until you get the desired result. Can be chilled a little and used for cake or other baked goods.