Curd cream for biscuit. Cottage cheese cream for biscuit. Curd cream with cream

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

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

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

• grained cottage cheese - 200-250 g;
• chilled water - 50 ml;
• sugar - 0.5 tbsp.;
• cream - 250 ml.

And to get more airiness, you can add gelatin to the curd cream with cream - 10 - 15 g.

Ingredients of cheese curd cream:

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

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

• fat sour cream (at least 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 tablespoons;
• fat cream - 500 mg;
• vanillin - sachet.

Biscuit - the perfect base

Biscuit dough can be taken as the basis for a cake with curd cream. The ingredients that make up the baking are as follows:

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

Biscuit dough is considered 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 tender and juicy, it is necessary to soak the finished cake fruit juice, syrup or alcohol. In addition, baking soaked in this way acquires a special taste.

Curd cream is an airy consistency, the taste of which depends on the components added to it, such as yogurt, cream or condensed milk.

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

Secrets of delicious cream

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

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

Recipe for biscuit with curd cream

Start by preparing the dough:

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

How to make curd cream step by step

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

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

Cream with cream from cottage cheese is prepared as follows:

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

If the recipe contains gelatin , then:

1. gelatin is pre-soaked 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 steps cottage cheese cream with condensed milk :

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

Recipe for cheese curd cream:

1. the melted butter is cut into cubes and intensively beaten until fluffy with sugar;
2. vanillin with grated cottage cheese is added to the resulting mass, and all ingredients are thoroughly mixed;
3. ready mix cools down.

The curd filling is densely smeared on both sides of the cake, previously cut lengthwise into two parts.

Before serving, the cake can be decorated with pieces of fresh fruit or marmalade, and sprinkled with grated chocolate, confectionery powder or coconut flakes on top.

In order to prepare a new dessert that would please children and delight adults, you just need to slightly modify the good old proven recipe for your favorite cake. How to do it? Prepare a new curd cream with cream - this is exactly what will make your family take a fresh look at a biscuit cake or the most ordinary cupcakes. Airy, moderately high-calorie, with a delicate creamy taste, it will become not only a wonderful layer for biscuit cake but also a great addition to fruit salad, as well as the appropriate filling for eclairs and shu. This cream is prepared from just three ingredients, and the time for which you can cook it will not exceed 15 minutes.

Ingredients:

• Cottage cheese - 300 g;
• Powdered sugar - 150 g;
• Cream (33% fat) - 200 ml;

Recipe with photo: cottage cheese buttercream

1. First you need to kill the cottage cheese so that its granularity disappears, and it becomes pasty. You can make this in the bowl of a food processor or with an immersion blender. If the cottage cheese is not very fatty, add 50 ml of cream - this will help to kill the cottage cheese much more efficiently.

2. Cool the cream well in the refrigerator, beat with a mixer, gradually adding powdered sugar. When the cream forms firm peaks, this is a sign that no more whipping is needed. Do not overdo it so as not to smash them into oil.

3. Spread whipped cream into the pasty curd.

4. Gently, with light movements, combine both parts of the cream together. Bring them to homogeneity.

5. This completes the process of making curd cream. Use it to layer cakes or garnish muffins, fill or straws and serve with fruit. Prepare a gentle cottage cheese buttercream and get a real pleasure! After all, its light, airy texture and gentle creamy taste turn the most ordinary dessert into a culinary masterpiece.

Making a homemade cake is a difficult and responsible task that requires patience and perseverance. In order for the dessert to turn out the way you intended it, you need to follow the rules at all stages. Curd cream for cake - in general separate story. It should be light and gentle, and for this you need to work hard for glory. To make it work, you must choose the right cottage cheese, correctly calculate the proportions and withstand the cooking time. In fact, there is nothing difficult in this. Read on and find out about all important nuances.

How to choose cottage cheese for cream cake

Many housewives make the same mistake - they buy packaged cottage cheese in the nearest store. Yes, it's convenient, but if you want a really great dessert, it's better to buy homemade ingredients. Take a little longer to get to the market and buy fresh farm cottage cheese with a fat percentage of about 7-9%.

How to make cake cream at home

You do not need to have outstanding culinary skills to do this. The cooking process does not take much time, so you can practice at least every day. Choose the recipe you like, calculate the volume of all ingredients with the utmost accuracy and complete simple instructions. With a little experience, you can improve the cooking scheme at your discretion.

Classic recipe

First of all, you must master the basic classic recipe to understand general principle cooking. So, write down the standard set of products:

• fat cottage cheese (8-9%) - 300 g;
• butter - 60-70 g;
• powdered sugar - 380-440 g;
• vanilla extract - 6-7 g.

Cooking a classic cream for cottage cheese cake:

1. We combine cottage cheese with vanilla extract, add butter.
2. Beat the resulting mixture until a homogeneous dense mass is obtained. In the absence of a mixer, you can use a fork for this.
3. Gradually add the pre-sifted icing sugar and mix the mass with a spoon.
4. Beat the mass for another 2-3 minutes.

Curd cream with gelatin

Do you want to prepare the most delicate cream in the world for sponge cake? Great idea! Everyone who happens to taste this treat will be delighted. Make it very easy! You will need the simplest ingredients:

• gelatin - 20 g;
• chilled purified water - 120 ml;
• cottage cheese of medium fat content (6-8%) - 460-480 g;
• sugar - 160-180 g.

Cooking air curd cream for biscuit:

1. Pour gelatin into a medium-sized metal container, pour cold water and leave for 40-50 minutes. During this time, the gelatin should thicken.
2. In the meantime, you need to beat the curd. If the mixer is not at hand, you can rub it through a sieve.
3. Place thick gelatin on water bath, heat until the granules are completely dissolved, and then cool.
4. Add the gelatin mixture and sugar to the cottage cheese, beat again.
5. Place the finished creamy mass in the refrigerator for 10 minutes. After that, it can be used to impregnate and decorate the dessert.

On cream

If you need to quickly make a decoration for a pancake or sand cake, use custard on cream. This amazing delicacy will appeal to adults and children. How to cook it? There is nothing easier! This will require:

• vanilla sugar - 6-7 g;
• cottage cheese of medium fat content (6-8%) - 650 g;
• fat cream - 320-340 ml;
• sugar - to taste (about 80-120 g).

How to make a light curd cream for cakes and cakes - step-by-step instruction:

1. Thicken the cottage cheese by grinding it through a sieve, or mashing it with a fork.
2. Add cream and beat until smooth with a mixer or whisk.
3. Add sugar and vanilla, mix thoroughly again.
4. If the consistency is too thin, you can thicken it by adding a small amount of powdered sugar.

orange-lemon

What could be better than a fruit cream for birthday cake? With it, the taste of the main dessert becomes unforgettable. The recipe with which you will now familiarize yourself is successfully used in many confectionery factories. So, if you decide to cook a lemon-orange mass, take a pen and write down necessary ingredients:

• fat cottage cheese (9-10%) - 300 g;
• lemon - 1 pc.;
• sugar syrup - 60-70 ml;
• zest of one orange;
• vanillin - 5-7 g;
• white sugar - 90-110 g;
• walnuts - 40-50 g;
• cream - 320-340 ml;
• gelatin - 12-15 g.

Step by step cooking instructions:

1. Mash cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
2. Add sugar to the cottage cheese, add vanilla, beat until a homogeneous consistency is obtained.
3. Walnuts fry and grind. Move them to the curd.
4. Skip the lemon and orange peels through a fine grater, mix in a separate small bowl with whipped cream.
5. Grind lemon and orange slices with a blender. Mix the resulting liquid mass in a deep plate with sugar syrup.
6. Combine the contents of all three containers, beat thoroughly.

Curd cream for cake

How to make cottage cheese cream for eclairs, cake or cookies? We are watching step by step recipe cooking with photos and videos. This cream can be used

for 2 kg cake

40 min

250 kcal

5/5 (4)

Kitchen appliances and utensils: 2 - 3 large deep bowls, teaspoons and tablespoons, whisk, sieve, measuring utensils and a food processor with a blender. You can get by with an ordinary, manual blender, but in this case, a good batch of the mass will be difficult.

I am often asked - what kind of baking filler is ideal for even the most sophisticated products? My grandmother, who knew how to cook literally any sweet treat in an hour, always said that she was always rescued by the most easy, a quick and great tasting cream cheese custard that she often used for cake and any other item that required liquid impregnation. Even our smallest helpers can prepare such a cream, while mom 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 prepare an amazing cream cheese cream that is literally suitable for all kinds pastries and cakes, as well as new recipes for sweet pastries that have appeared relatively recently.

This perfect cream can be used not only as a filler for sweet dough treats, but also as independent dessert, which is served in a plain bowl with regular biscuits, as well as berries and fruit slices. Your children will be happy with the treat, and you will not spend a lot of time cooking.

You will need

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

Cooking sequence

If you don't have a food processor or it can't beat curd mass at high speed, can be used instead water bath at the stage of mixing gelatin. Steam can dissolve gelatin, but remember that it is not recommended to bring the curd mass to a boil!

Our fluffy curd cream with cream and vanilla-citrus flavor is completely ready to use as a cake filling or other sweet products! After adding the cream, put the finished product in the refrigerator for soaking without cutting into portioned pieces.

Cream recipe video

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

Please take note of a few more options for recipes for universal creams for every taste and budget. If it so happened that you don’t have cream or are too lazy to go shopping, you can cook

Curd cream is used in the preparation of biscuit cake, honey cake, profiteroles, eclairs, croquembush or as a separate dessert with the addition of berries, fruits, nuts and honey. Curd cream has a delicate airy texture.

The amount of sugar can be adjusted to taste, replaced with natural fructose or compensated with sweet dried fruits or berries, lowering the calorie content.

To prepare homemade cream from cottage cheese, take cream cheese, ready-made curds or spreadable cottage cheese. You can also work with simple cottage cheese, but then it is necessary to beat the cottage cheese into a homogeneous paste without lumps, using an immersion blender.

Cream cheese cream

Delicate cream is suitable for eclairs and profiteroles. Dessert consists of only four components.

Cooking time - 20-30 minutes.

Ingredients:

• 150 gr. cottage cheese paste or cottage cheese;
• 200 ml of heavy cream;
• vanillin;
• powdered sugar.

Cooking:

1. Put the curd mass in a bowl. Mash with a fork.
2. Gradually introduce powdered sugar. Adjust the sweetness of the mass to your taste.
3. Add cream and vanilla to the curd mixture. Beat the cream until a homogeneous, dense structure. Don't beat it too long or it may turn into butter and separate.
4. Put the cream in the refrigerator for 30 minutes.

Curd-sour cream

Many homemade cake recipes include sour cream soaking. Dilute sour cream tender cottage cheese resulting in an airy and delicate taste. The cream can be used in the preparation of biscuit cakes, pastries or served with berries and chocolate chips.

It will take 1 hour and 20 minutes to prepare cottage cheese and sour cream.

Ingredients:

• 500 gr. fat sour cream;
• 250 gr. cottage cheese;
• 300 gr. Sahara;
• vanillin taste.

Cooking:

1. Cool the sour cream in the refrigerator and squeeze through cheesecloth. Blend lightly with a blender.
2. Break the sugar into powdered sugar. Add the powder to the sour cream and beat for a few seconds slow speed. Gradually increase the intensity and beat for 5 minutes.
3. Rub the cottage cheese through a sieve or beat with a blender. Add cottage cheese to sour cream, beat for 2 minutes at low speed. Add vanillin to taste and beat the cream on high speed for 3 minutes.
4. Put the cream in the refrigerator for 1 hour to brew.

Ingredients:

• 200 gr. cottage cheese;
• 400 gr. fat cream;
• 100 gr. dark chocolate;
• 4 tbsp. l. milk;
• sugar to taste
• vanillin taste.

Cooking:

1. Put the bittersweet chocolate in the freezer for 10 minutes. Grate a piece of chocolate on a fine grater to decorate the dessert, break the second part and place in a water bath.
2. Add milk to chocolate, mix thoroughly.
3. Rub the cottage cheese through a sieve and knead in a bowl with a fork until smooth.
4. Cool the cream and whip into a dense foam.
5. Mix cream with cottage cheese. Divide the resulting curd cream into two parts.
6. Mix one part of the cottage cheese with chocolate, the second with vanilla.
7. Arrange chocolate and vanilla cream in bowls in random order. You can leave the dessert in layers or stir with a long wooden stick for a marbled effect.
8. Put the creamers in the refrigerator for 1 hour.
9. Before serving, decorate the dessert with chocolate chips.

Cottage cheese cranberry cream

To prepare an original layer for a biscuit cake, you can diversify the taste of curd cream with sweet and sour cranberries. Mousse turns out beautiful, tender Pink colour and incredibly soft. The cream can be used as a layer of cake or served as a separate dessert for the holidays.