Hello, dear readers of my blog. Today I will tell you about the cream, which has recently become increasingly popular among both professional confectioners and those who love to cook delicious homemade desserts. This is a curd cream cake or various pastries.

An important advantage of this pastry is that it is possible to regulate its caloric content by selecting curd of different fat content and other ingredients. At the same time, it always remains tasty.

The process of making a curd cream for a cake is a wide field for the confectioner's imagination. To diversify its taste, you can add various fillers, such as raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as an oil substitute, you get an equally tasty protein-curd cream.

Only three ingredients are enough for cooking: cottage cheese, sugar and any dairy product of a liquid consistency. Yogurt can be used with or without fillers. Fillers will also give the cream a certain taste and aroma. Fans of more intense sweet taste use condensed milk.

If a thicker consistency of curd cream is required, add gelatin to it. Then it is great for various baking and will keep its shape well, without spreading.

The benefits of homemade curd cream

The quality of cottage cheese is important. The best option is considered if it is home. Better yet, cook it yourself.

Using quality products, you will be confident that the resulting cream will not include any unnecessary and sometimes rather harmful additives that can often be found in products purchased in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features cooking cream

All products with the exception of oil must be refrigerated. So the cream will be better whipped. Especially carefully you should treat sour cream and cream. If they are not sufficiently cooled, then by whipping very quickly can turn into oil. Instead of sugar, it is better to use powdered sugar.

Cottage cheese is advisable to kill in a blender or mince. Then its structure will be uniform and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Consider a few recipes. cream cake with cottage cheese. Despite the fact that the technology of their preparation is almost the same, however, depending on the products used, there are different types of it, which are radically different from each other, both in taste and consistency.

The attached photos to the step-by-step explanations on the preparation of cottage cheese cream will help to more clearly present the whole process and make it easy and accessible even for young housewives who have not yet had experience in the confectionery art.

Curd cream classic recipe

I present the recipe for cream from cottage cheese, which is considered traditional. To get the perfect tender and homogeneous consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to whip it in a blender.

It is not advisable to take granular curd. The cream is perfect for layer cakes and filling eclairs or wafer rolls. It is also served with pancakes or added to fruit salads.

Would need:

• curd fat 9% - 300 gr
• powdered sugar - 440 gr
• vanillin - 2 gr
• butter - 70 g

Cooking:

1. Cottage cheese combined with butter and vanilla and mix
2. Beat everything with a mixer until a fluffy mass is formed.
3. Gradually add powdered sugar and beat until a homogeneous and airy mass is obtained.

The resulting delicious curd cream can be applied to all types of cakes, including sponge cakes. If the consistency turned out to be very thick, do not be upset. The cakes soaked in syrup combine well with it, and the layers will be higher, and the cake will become even tastier.

Cottage cheese cream

This cream is great for all types of pastry baking as a spread or filler.

Important: Curd cream cheese should be chilled in the refrigerator, and butter softened. Sugar should not be consumed. Since the process of beating the mass is not long, sugar does not have time to dissolve. It should be replaced with powdered sugar.

Would need:

• curd cheese - 300 gr
• butter - 110 g
• powdered sugar - 80 gr

Cooking

1. Beat butter at medium speed for 1-2 minutes
2. Gradually pour the icing sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
3. Add the cream cheese in small portions, beat for about one minute. You can gently stir the cheese with a spoon until smooth.

The consistency of the cream is quite soft. But enough to withstand it for a couple of hours in a cold place, and it will be tight and keep its shape well. Food dyes or berry purees can be added to the cream. which will give the cake an unusual color scheme.

The use of cream cheese

Particularly interesting can be decorated with layers in the cakes, to create various decorations on the cupcakes. Such a cream can be an independent dessert, and colored inclusions will make it festive and attractive for children.

In order for the cream to lie flat on cakes and other products, it is necessary to remove it from the refrigerator 15 minutes before it starts. In this case, it will be pliable and stretch well to give the ornament the desired shape. If the decoration takes a lot of time, then the product must be periodically sent to the refrigerator for solidification. From the frozen cream easy to prepare a variety of small decorations in the form of stars, flowers, houses and other figures.

It tolerates frost well. Thanks to butter, the cream after freezing does not lose its qualities and freely transfers all manipulations. It is used for pouring glaze, as well as decoration on jelly desserts and cakes.

Curd cream

The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.

Would need:

• sour cream with fat content of 20% - 400 gr
• 8% fat cottage cheese - 300 gr
• granulated sugar - 1 cup

Cooking

1. Soften the curd by rubbing through a sieve
2. Add sugar to sour cream and mix thoroughly.
3. Combine the sour cream with the curd and beat with a mixer at low speed until the mass is lush.

Beat sour cream should be very careful. She transfers this procedure in a very peculiar way and can suddenly begin to turn into butter with the separation of buttermilk. Therefore, it is necessary to whisk at a low speed and closely monitor the formation of mass.

If you replace sour cream with yogurt, then you get a completely new flavor. If desired, add vanilla sugar or extract.

Curd cream

This cream has a particularly light, airy texture and a very delicate flavor. By using low-fat cottage cheese to make it, you can get a product with a rather low calorie content.

It should be remembered that the cream must be chilled. Beat them up at low speed, carefully watching the formation of a fluffy mass.

Would need:

• cream - 200 gr
• low fat cottage cheese - 200 gr
• granulated sugar - 100 gr
• vanillin - 1 tsp

Cooking:

1. Curd whip blender or rub through a sieve
2. Whip cream with sugar and vanilla mixer for about 1 minute.
3. Carefully place the curd in small portions into the resulting mass and mix.

The cream is easy to diversify with the help of various fruit additives, such as syrup, berry or fruit puree, or by adding nuts or candied fruits. So for the cupcakes the following recipe is perfect.

Would need:

• cottage cheese up to 10% fat - 300 gr
• orange or lemon - 1 pc
• syrup (any) - 70 ml
• cream - 340 ml
• nuts (any) - 50 gr
• vanillin - 1 tsp
• Sugar - 110 gr

Cooking:

1. Soften cheese with a blender
2. Fry Nuts and Grind
3. Peel off orange zest
4. Combine cottage cheese with sugar and vanilla and beat with a mixer.
5. Add the zest to the cream, mix well
6. Citrus slices whip blenders
7. In the resulting juice pour syrup
8. Combine all the components obtained and mix thoroughly.

You can decorate cupcakes with this cream, fill eclairs, coat cakes with cakes. Syrup can give it various color shades that does products with it especially attractive. It can also be used as a stand alone dessert.

Cream of curd and condensed milk

This cream is wonderfully combined with sponge cakes, suitable for filling sand baskets, eclairs, greasing rolls. Products with it acquire a peculiar rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it more useful.

Would need:

• butter - 200 g
• sour cream - 200 gr
• condensed milk - 10 tbsp. spoons
• cottage cheese - 400 gr

Cooking:

1. Combine cottage cheese, pre-grated, with sour cream.
2. Beat with a mixer until a smooth cream mass is obtained.
3. Combine with condensed milk and beat again.
4. Add butter and mix
5. Gradually add cottage cheese and beat until tender and airy.

In this cream, if desired, you can add lemon or orange zest, mint syrup or any other flavoring.

Curd yoghurt cream

The combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also useful. The substances contained in these dairy products have a beneficial effect on the gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt do not interrupt each other, and both of them are clearly felt.

You will need:

• cream 33% - 250 ml
• icing sugar - 100 gr
• cottage cheese 9% - 450 gr
• yogurt - 200 gr

Cooking:

1. Beat yogurt with cottage cheese with a mixer.
2. Whip cream with icing sugar in a separate bowl.
3. Combine both whipped masses and gently mix with a spoon or spatula.

It took no more than 15 minutes, and a gentle, airy cream is ready. You can begin to assemble the cake or fill them with eclairs. Yogurt is suitable as a natural and with a variety of fruit additives. Then he will get a completely new taste. If sweet yogurt is used, the powder should be taken less than that indicated in the recipe so that the cream does not turn out to be cloying.

Cheesecake with gelatin for sponge cake

This cream has a pleasant sweet and sour taste. It is prepared, it is very easy and fast. Its consistency is similar to curd mousse. It combines well with any cake layers and with various fruits and berries that fit during cake assembly as a base or are introduced directly into the cream during its preparation.

It will take:

• sour cream 20% - 400 gr
• cottage cheese 9% - 400 gr
• icing sugar - 200 gr
• vanilla sugar - 1 tsp.
• gelatin - 25 gr

Cooking:

1. Soak gelatin in chilled boiled water
2. Beat sour cream first, separately, and then with powdered sugar and vanilla.
3. Combine the resulting mass with softened cottage cheese and mix
4. Gelatin heat and bring to a liquid state and add to the mass
5. Beat everything up to readiness
6. The resulting cream should be immediately used for the cake. In a frozen form, it will be impossible to apply it for coating the cake layers.

Curd butter cream

The cream is used as a stand-alone dessert or for smearing, decorating and leveling the surfaces of confectionery products. In this recipe you will learn how to make sponge cake at home.

You will need:

• butter - 300 g
• cottage cheese - 500 gr
• icing sugar - 300 gr
• vanilla essence - 0.5 tsp

Cooking:

1. We rub cottage cheese through a sieve
2. Whisk the oil
3. Whipping add powdered sugar and vanillin.
4. Small portions put curd
5. Beat until a homogeneous and fluffy mass.

This cream is easy to staining with food dyes. By adding cocoa to it, you can achieve a beautiful chocolate color. When collecting a cake, you can alternate white layers with painted ones.

Banana curd cream

This cream with a delicate banana flavor can be a real pleasure and not cause much concern to those who are afraid to gain extra pounds. It is used as an independent dessert, which is perfect for a festive table and for an ordinary breakfast.

You can cook it in minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figures, candied fruits, nuts, and so on.

It will take:

• Banana - 2 pcs
• cottage cheese - 200 gr
• natural yogurt -100 gr
• honey - 1 tbsp. spoon
• chocolate for decoration - 50 g

Cooking:

1. Cut bananas into slices
2. Fold in a bowl of cottage cheese, 1.5 bananas, yogurt
3. Beat products with a mixer or immersion blender.
4. Add 1 spoon of honey and beat until thick cream is obtained.
5. Put the cream on the ice cream bowl, add the remaining pieces of banana.
6. Decorate the dessert.

Curd Cake Decorating Cream

With all the variety of recipes presented in this blog, you should highlight the cream, which is designed specifically for decorating the cake. Consider this recipe with a detailed study of all positions.

It will take:

• cream - 400 gr
• icing sugar - 50 gr
• curd cheese - 200 gr

How to cook:

1. Mix all the ingredients in a bowl
2. All carefully whip

In just a few minutes, we have prepared the perfect cream that can be used to decorate any pastry. Putting it in a pastry bag, you can create various decorations. It lays down an equal elastic layer, does not spread. It can be tinted in any color with food dyes. For extra flavor, you can add a variety of essences or vanillin.

Well, dear readers of my blog, we have reviewed with you the most popular recipes for cottage cheese cream. I hope that all the information was presented to you in a convenient and accessible form, and the photos accompanying each recipe helped to get a deeper understanding of the cooking process. If it was interesting to you on my blog, put likes, recommend it to your friends. And I am waiting for you to visit with new interesting recipes.

Curd cream cake

How to make curd cream for eclairs, cake or cookies? Enjoying step-by-step cooking recipe with photos and videos. This cream can be used

on 2 kg of cake

40 min

250 kcal

5/5 (4)

Kitchen appliances and utensils:  2 - 3 volume deep bowls, teaspoons and tablespoons, a whisk, a sieve, measured dishes and a food processor with a blender. You can do with the usual, manual, blender, but in this case, a good kneading of the mass will be difficult.

I am often asked - which baking filler is ideal for even the most exquisite products? My grandmother, who could cook literally any sweet treats for an hour, always said that she was always rescued by the light, fast and with excellent taste curd cream, which she often used for the cake, and for any other products that require the presence of liquid impregnation. Even our youngest helpers can cook such a cream while the mother is busy making more complex pastries.

It was my grandmother's advice that I was guided by when I wrote these recommendations for you to make an amazing cream and curd cream that suits literally of all kinds  cakes and cakes, as well as new recipes for sweet pastries, which appeared relatively recently.

This ideal cream can be used not only as a filler for a sweet treat from dough, but also as stand alone dessertServed in a simple bowl with plain cookies, as well as berries and fruit slices. Your children will be delighted with the delicacy, and you will not spend a lot of time cooking.

You will need

Delicious, healthy and nutritious cream is obtained only from the quality ingredients that we use as the basis. It is highly advisable to choose only fresh ingredients from trusted sources: fine-grained cottage cheese, the fattest cream in the store, and wipe off the zest from not yet old and dried citrus fruits.

Cooking sequence

If you do not have a food processor, or he can not beat the curd mass at high speed, you can use it instead   water bath  at the stage of gelatin interference. Steam will be able to dissolve the gelatin, but remember that bringing the curd mass to a boil is not recommended!

Our lush curd cream with cream and vanilla-citrus aroma is completely ready for use as a filler for cake or other sweet products! After adding the cream, put the finished product in the fridge to soak it, not cutting into portions.

Video recipe for making cream

The video shows a step-by-step guide to the manufacture of soft and airy cream cheese for cakes or other sweet culinary products:

Please take note of a few more recipes of universal creams for every taste and wallet. If it so happens that you have no cream or too lazy to go shopping, you can cook

Curd-based cream for cakes is a good solution not only to improve the taste of baking, but also to benefit 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, vitamin and trace elements. Therefore, in order to make the cake not only originally designed, but also useful, use cottage cream in its making.

For a cake on a biscuit basis, prepare a light curd cream without extra additives. Saturated creamy taste will give to all confectionery product tenderness, soft taste and an attractive look when cutting portions.

Ingredients:

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

Cooking process:

1. Cottage cheese should be given an airy consistency: beat with a blender, rub through a sieve or scroll through a meat grinder.
2. Slightly soften butter chop with a knife, add sugar to it and beat about 4 minutes until the mixture is completely homogeneous.
3. In the end, add cinnamon mixed with vanilla sugar.
4. One tablespoon pour the cottage cheese, without stopping the beat.
5. The result should be a snow-white, airy mass, elastic and fairly stable.

Curd cream

  Rustic cottage cheese and fresh cream - what could be better? In combination with sugar, they are already an independent dessert, and also very tasty. In the preparation of the cream, these two main products can be enriched with vanilla, fruit syrup or cocoa powder.

Ingredients:

1. a third cup of very cold cream;
2. half a cup of powdered sugar;
3. a pound of homemade crumbly curd;
4. vanilla extract - half a teaspoon;
5. lemon peel - 5 grams.

Cooking process:

1. Whip the curd into a paste using a blender. If there is no such assistant in the kitchen, wipe it through a sieve with a spoon to a state of maximum homogeneity.
2. Wash the lemon and remove the zest from half of its peel.
3. Vanilla mix with powder.
4. Very cold cream, beat about 5 minutes to obtain a foam mass.
5. Pour a spoonful of sugar mixture and zest.
6. Only at the end of beating start spreading cottage cheese gradually and beat it all together for 5–7 minutes.
7. Ready cream can not be stored for a long time at room temperature, so immediately make out the cake and remove it in the cold.

Curd cream

  All lovers of rich milky taste in a layer of homemade cake will certainly like curd-sour cream. In its preparation, you must strictly adhere to the rules: use a thick sour cream (or lean with a thickener), fresh granular cottage cheese.

Ingredients:

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

Cooking process:

1. Whip the curd until fluffy.
2. Put sour cream on gauze and then in a sieve and place in a cold for 2–3 hours to remove excess moisture.
3. Sugar and vanilla mix.
4. Mix sour cream and cottage cheese with a spoon, and only then whisk with a mixer. After 5 minutes, enter the sugar mixture.
5. The finished cream keeps the shape, but it is not recommended to keep it warm for a long time: decorate the cake immediately and put the product in the fridge.

Curd Yogurt Cream

  Natural yoghurt is a “live” product useful for microflora. In the cream along with the curd can be used as a 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 fat content of 4%) - 250 milliliters;
3. vanilla - packaging;
4. potato starch - 0.5 tablespoons.

Cooking process:

1. Whisk the curd (rub through a strainer) until it becomes an airy consistency.
2. Mix potato starch with vanilla.
3. Add 2 spoons of yogurt and mix well.
4. Beat cottage cheese and yogurt with a mixer, add starch mixture at the end and beat for another 6 minutes.
5. Make out the cake and put it in the fridge.

Cream cheese with gelatin

  If the recipe of cake preparation requires that the cream was laid out in a sufficiently thick layer, kept its shape and did not spread, it is recommended to add gelatin during its preparation. Such a mixture, when frozen, forms a tasty, layer-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 the flour into the milk, stir, put on a small fire.
2. Bring to a boil, stirring regularly. You should get a thick mass, similar to jelly. Cool it down.
3. Curd cheese, add sugar and vanilla into it.
4. Separate the yolks, rub them first, and then with a soft butter.
5. Mix the curd with this mixture.
6. Then pour the milk brewed with flour in a stream.
7. Mix everything with a mixer (blender) for about 8 minutes.
8. Gelatin dilute with water, as written on the package.
9. Let it swell for about half an hour.
10. Protein (chilled), beat until peaks.
11. Put the swollen gelatin in a water bath, warm it up, but do not boil until all the granules have dissolved.
12. Add gelatine (chilled) to the bulk, and then protein foam. All mix until smooth consistency.

Curd cheese cream

Curd cheese like Mascarpone, which was recently a curiosity, can be bought today at any store. It has a lighter and airy consistency, a soft milky taste in comparison with ordinary cottage cheese. That is why it is often used in home baking, 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 sachet;
5. lemon juice - 1.5 tsp.

Cooking process:

1. Remove the cheese from the refrigerator and hold it for half an hour at room temperature.
2. Next, beat with powder and vanilla for 2 minutes.
3. Squeeze the lemon juice, strain it through a sieve so as not to get the bones.
4. Pour into cottage cheese cheese, add liqueur there too.
5. Whip the prepared mass one more time and sandwich the cake layers immediately.

Video Gallery

There are many recipes for cottage cheese cream. This page shows the most successful options, such as: cottage cheese and butter cream, cottage cheese sour cream, cream cheese cream, curd cream with condensed milk.

The composition of each of them, as the name implies, includes cottage cheese. And the remaining ingredients depend on the taste preferences of the chef.

So, the recipe for cooking curd - butter cream for an unforgettably tasty cake includes the following components:

• granulated curd - 200-250 g .;
• chilled water - 50 ml .;
• sugar - 0.5 st .;
• cream - 250 ml.

And for more airiness, you can add gelatin in a curd cream with cream - 10-15 g.

The composition of cheese and curd cream:

• hard cottage cheese - 200 g .;
• butter - pack (200 g);
• vanillin - 1 chips;
• powdered sugar - 150 g.

Cream sour cream with cottage cheese consists of the following components:

• fat cream (not less than 20%) - 500 ml .;
• cottage cheese - 200 - 250 g
• sugar - 1 tbsp .;

Curd condensed cream includes:

• any yogurt - 200 g .;
• cottage cheese - 200-250 g .;
• sugar - 3 tbsp .;
• fat cream - 500 mg.
• vanillin - bag.

Biscuit - the perfect base

You can take biscuit dough as a basis for a cake with curd cream. Components that are part of the baking, the following:

• flour, sifted several times - 1 tbsp .;
• chicken eggs - 4 pcs .;
• sugar - 1 tbsp .;
• vanillin - 1 chips.
• Optionally, in the dough, you can add 2 tbsp. cocoa powder.

Biscuit dough is easy to prepare and is combined with almost all types of cream. In addition, this type of baking is also low-calorie, because it does not contain fat.

In order for the biscuit to turn out soft and juicy, it is necessary to soak the finished cake with fruit juice, syrup or alcohol. In addition, baked soaked in this way acquires a special taste.

Cream from cottage cheese is an airy consistency, the taste of which depends on the components added to it, for example, yogurt, cream or condensed milk.

Curd cream is a "grateful material" for the chef, due to the fact that it does not flow and perfectly retains its shape. It is especially convenient to use it in the preparation of complex desserts.

The secrets of a delicious cream

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

For the formation of homogeneity, before mixing the curd with the other components, it must be rubbed through a sieve;
  . Beat curd cream only necessary with a blender or mixer, because when using a whisk, you can not achieve the desired consistency and lightness;
  . the oil that makes up the cream cannot be replaced with anything else;
  . cream for some time placed in the refrigerator (2-3 hours).

The recipe for making biscuit with curd cream

Start by making the dough:

1. Eggs with sugar and vanilla (and cocoa) are mixed until smooth.
2. Flour is added to the mass, and all ingredients are thoroughly mixed.
3. The dough is poured into a prepared form, pre-oiled. Biscuit is baked at a temperature of 180C until golden brown. The cake is removed from the tank and left until cool.

Cooking cheese cream step by step

How to make a curd cream cake? Step-by-step recipe curd cream cream   for biscuit cake includes the following steps:

1. chopped cottage cheese ground with sugar;
2. pre-cooled sour cream is added to the resulting mass and all components are whipped;
3. the finished mass is placed in the fridge.

Cream with cream   from the curd is prepared as follows:

1. part of the sugar is mixed with cottage cheese;
2. the remaining half of sugar is whipped with cream;
3. cream and sugar mixture with constant stirring poured into the curd;

If the composition of the recipe includes gelatin , then:

1. gelatin is presoaked in water for about half an hour;
2. the swollen gelatinous mass dissolves over low heat and cools;
3. dissolved gelatin is thoroughly whipped with all the ingredients of the cream.

Cream with gelatin must be placed in the refrigerator.

Cooking stages curd cream with condensed milk :

1. cottage cheese whipped with yogurt and vanilla;
2. sugar and condensed milk are mixed in a deep container;
3. all components are mixed and whipped until the formation of pomp;
4. cream mass is placed for 2-3 hours in the refrigerator.

Cheese and cream cheese recipe:

1. melted butter is cut into cubes and whipped intensively until it becomes opulent with sugar;
2. to the resulting mass is added vanillin with grated curd, and all the ingredients are thoroughly mixed;
3. the mixture is cooled.

The curd is thickly smeared on both sides of the cake, pre-cut lengthwise into two parts.

Before serving, you can decorate the cake with pieces of fresh fruit or marmalade, and sprinkle with grated chocolate, confectionery powder or coconut flakes on top.

The advantage of this fermented milk product over others in high protein content. And in the confectionery business cottage cheese is used as the main ingredient for the preparation of creams for cakes.

What kind of creams from this dairy product is not invented: from the simplest to the most complex. However, professional chefs divide them into 2 categories: choux and raw. They have almost identical composition, but completely different cooking technology.

Plain

This cream is suitable for cakes, pastries, eclairs, and even serve as a dessert. Just add the sliced \u200b\u200bfruit and serve delicacy in the ice-cream bowl.

Recipe Components:

• powder - 400 g;
• fatty butter - 50 g;
• cottage cheese 9% - 260 g;
• vanillin - 1 tsp.

Time spent cooking: 20 minutes.

Calories: 323 kcal.

Cooking technology:

1. At medium speed of the mixer, beat cottage cheese, butter and vanillin until smooth;
2. Pre-sift the icing sugar and, using a teaspoon, gradually introduce into the curd mass;
3. Beat again in a blender until smooth and even.

Sponge Cake Cream

The cream is also suitable for filling muffins, eclairs and cupcakes.

Recipe Components:

• oil - 1 pack;
• fine crystalline sugar - 170 g;
• cinnamon with vanillin as desired;
• granular curd cheese - 400 g

Cooking time: 30 minutes.

Calories: 365 kcal.

Cooking technology:

Curd cream

White cream, prepared on the basis of cream, ideal for a layer of soft cakes.

Recipe Components:

• cottage cheese - 250 g;
• gelatin (powder) - 10 g;
• distilled water - 50 ml;
• fine crystalline sugar - 80 g;
• cream - 300 ml.

Time spent cooking: 40 minutes.

Caloric content: 160 kcal.

Cooking technology:

Curd sour cream

As a rule, for this cream use cottage cheese fat content of 5%.

Recipe Components:

• cottage cheese - 400 g;
• vanilla packaging;
• sour cream - 3 tbsp. l

Cooking time: 10 minutes.

Calories: 168 kcal.

Cooking technology:

Cottage Cheese and Yoghurt

Cooking cream on the basis of cottage cheese and yogurt science is not difficult. It takes a minimum of time and ingredients.

Recipe Components:

• heavy cream - 400 ml;
• cottage cheese - 250 g;
• a bag of vanillin;
• yogurt without fruit additives - 200 ml;
• fine crystalline sugar - 3 tbsp. l

Cooking time: 25 minutes.

Calories: 147 kcal.

Cooking technology:

1. At the average speed of the mixer, beat the cottage cheese, vanilla and yogurt;
2. Mixed with sugar cream, beat up to strong foam in a separate bowl;
3. Combine 2 masses and mix until a uniform smooth consistency.

With condensed milk

Despite the fact that condensed milk was invented in the west, it is very popular in Russia. And how many varieties of creams can be made from condensed milk - do not count. For example, with condensed milk and cottage cheese is ideal for eclairs.

Recipe Components:

• granular curd cheese - 400 g;
• condensed milk - 0.5 cans;
• powder - 100 g

Preparation time: 20 minutes.

Calories: 222 kcal.

Cooking technology:

1. Curd grind;
2. Beat the butter until fluffy with powder;
3. Continuing whipping pour a spoonful of condensed milk;
4. At the end, add the cottage cheese piece by piece, stirring constantly until a smooth smooth cream is obtained.

Curd cheese cream

It is mainly used for cupcakes and cakes made with sour cream. The main secret: a very fat soft butter and cold cheese.

Recipe Components:

• "Philadelphia" - 340 g;
• butter, softened cream - 120 g;
• powder - 100 g;
• vanilla essence - 2 tsp.

Preparation time: 10 minutes.

Caloric content: 272 kcal.

Cooking technology:

1. Within 5 minutes, beat the butter with powder to a fluffy consistency;
2. Introduce vanilla extract and cheese;
3. Beat another 5 minutes.

Curd Cake Recipes

One cream will not be full! Therefore, we turn to the recipes of cakes, which are sandwiched with curd creams.

Pancake

Recipe Components:

• flour - 400 g;
• a pinch of salt;
• eggs - 2 pieces;
• milk - 450 ml;
• sugar - 50 g;
• oil - 30 g + 120 g for the filling;
• powder - 0.5 cup;
• fresh berries - 200 g;
• granular curd - 300 g

Time spent cooking: 2 hours.

Calories: 232 kcal.

Cooking technology:

Biscuit

The cake prepared according to this recipe will become the main delicacy of the children's holiday, and with the addition of fruit, not only tasty but also multi-colored filling will turn out.

Recipe Components:

• eggs - 6 pieces;
• vanillin;
• flour - 300 g;
• curd paste - 800 g;
• fine crystalline sugar - 300 g;
• oil - 400 g;
• icing sugar - 60 g

Time spent cooking: 1 hour 30 minutes.

Caloric content: 272 kcal.

Cooking technology:

Three-layer chocolate cake made from shortcrust pastry with curd cream

It is not baked, and gelatin is added to the curd cream. Therefore, before serving, dessert must be frozen in the refrigerator.

Recipe Components:

• chocolate cookies - 125 g;
• butter - 60 g (pre-melt);
• cinnamon - pinch;
• gelatin powder - 1 tbsp. l;
• distilled water - ¼ cup;
• powder - 100 g;
• cottage cheese - 375 g;
• milk - 110 ml;
• melted white, milk and dark chocolate - 60 g of each type;
• cream - 200 ml.

Preparation and setting time: 1 hour + 3 hours.

Calories: 305 kcal.

The process of making a cake:

There are the most simple recipes for making cake. But only this one shows all the glamor of the delicacy.

On a note

The main secret of the perfect cream - quality and fresh ingredients. Especially when it comes to fermented milk products.

• if sour cream is present in the recipe, then the maximum fat content of the product should be 33%. Too greasy product will not make the layer tasty, because fat is able to "score" the whole taste;
• any cream should be started by grinding the curd. Even small lumps should not be present in the product.

Enjoy your meal!

In the next video - another recipe for cooking simple curd cream for the cake.