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 make homemade cottage cheese cream, take cream cheese, ready-made cheese curds or spreadable cottage cheese. You can work with simple cottage cheese, but then you need 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:
- Put the curd mass in a bowl. Mash with a fork.
- Gradually introduce powdered sugar. Adjust the sweetness of the mass to your taste.
- 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.
- Put the cream in the refrigerator for 30 minutes.
Curd-sour cream
Many homemade cake recipes include sour cream soaking. By diluting the sour cream with tender cottage cheese, an airy and delicate taste is obtained. 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:
- Cool the sour cream in the refrigerator and squeeze through cheesecloth. Blend lightly with a blender.
- Break the sugar into powdered sugar. Add powdered sugar to sour cream and beat for a few seconds at low speed. Gradually increase the intensity and beat for 5 minutes.
- 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.
- 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:
- 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.
- Add milk to chocolate, mix thoroughly.
- Rub the cottage cheese through a sieve and knead in a bowl with a fork until smooth.
- Cool the cream and whip into a dense foam.
- Mix cream with cottage cheese. Divide the resulting curd cream into two parts.
- Mix one part of the cottage cheese with chocolate, the second with vanilla.
- 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.
- Put the creamers in the refrigerator for 1 hour.
- 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. The mousse turns out beautiful, delicate pink color and unusually gentle. The cream can be used as a layer of cake or served as a separate dessert for the holidays.
If you like baking at home, you must have a large number of different recipes for biscuits, impregnations, creams, ganaches, etc. Today we decided to replenish your collection with a few more curd-based creams. All of them are insanely airy, tender and simply incredibly tasty!
Be sure to save each option for yourself, because they are all different and suitable for many desserts. Some recipes are so tasty and versatile that they can be served as a complete dessert. Curd cream is moderately sweet and very light, so it definitely won’t be cloying.
General principles of preparation
To make the cream as smooth and uniform as possible, the cottage cheese must be passed through a sieve. This can be done with a spatula, spatula or spoon. After this treatment, the cottage cheese will become crumbly, as all large breasts will dissolve.
You can also turn the product into the correct texture with the help of a blender. You can use a bowl with knives, or you can use an immersion blender. In both cases, the cottage cheese will turn into a cream that is ideal in consistency, which is a pleasure to work with.
Recipe for Butter Curd Cream for Biscuit Cake
Time for preparing
calories per 100 grams
This cream is very easy to prepare, but it has a pompous taste. It's definitely worth a try!
How to cook:
Tip: if your cottage cheese is too dry, you can add a little fat sour cream to the cream.
Cottage cheese cream with chocolate and coffee for sponge cake
Chocolate is often paired with coffee. These two components create an incredible taste and aroma. If you mix them with cottage cheese and grease the cake with the resulting cream, you can get a gorgeous result.
How long is 45 minutes.
What is the calorie content - 182 calories.
How to cook:
- Pour cold cream into a deep bowl, add half the sugar.
- Beat with a whisk or mixer until firm peaks and sugar crystals dissolve.
- Prepare gelatin as directed on the package, let it swell.
- Next, transfer it to a stove or water bath (depending on the type of container in which it swelled).
- Dissolve it again into a liquid consistency.
- Place cottage cheese in a sieve and grind it with a spatula or spoon.
- Mix with sugar and rub until the crystals dissolve. You can beat with a whisk or a blender.
- Pour in vanilla sugar, pour in coffee and combine.
- Mix cottage cheese with cream, gelatin.
- Grate chocolate or buy shavings right away.
- Add to the finished cream, mix and can be used for its intended purpose.
Tip: You can break the chocolate bar into cubes and then grind it with a blender.
Cottage cheese cream for biscuit cake with sour cream
Another simple homemade cream recipe. Just two main ingredients - and you're done!
How much time - 20 minutes.
What is the calorie content - 143 calories.
How to cook:
- Put a colander on a bowl, and lay two layers of gauze in it.
- Pour sour cream, put it in the refrigerator, let it infuse.
- Hold until the whey drains.
- Pour the cottage cheese into a sieve, grind it with a spatula to get a uniform consistency.
- Mix with sour cream and add powdered vanilla in parts, whisking everything until fluffy.
Tip: if the sour cream is still very liquid in the end, you can thicken it with gelatin. Dilute it as indicated on the package, then let it swell and then heat it in a water bath. Add to sour cream and use it further for its intended purpose.
Easy Gelatin Recipe
For lovers of denser textures, we will offer the following cream. It, like everything else, is prepared on the basis of cottage cheese, but with the addition of gelatin.
How long is 30 minutes.
What is the calorie content - 181 calories.
How to cook:
- Pour gelatin into a bowl, add water to it.
- Wait until it completely dissolves.
- At this time, pass the cottage cheese through a sieve to get rid of large lumps.
- Add half the sugar and mix thoroughly.
- Dilute gelatin in a water bath, but do not bring to a boil.
- Pour the cream into a bowl, beat them with the remaining sugar until stable peaks.
- Pour gelatin into the curd in a thin stream, stirring.
- Add cream to it, carefully kneading everything with a spatula.
Tip: in order for the cream to whip well, you need to choose fatty - from 30% and above.
Cooking with milk
Only three ingredients, twenty minutes of work - and you have a cream for a birthday cake. Try it, you will definitely like it!
How much time - 4 hours and 20 minutes.
What is the calorie content - 191 calories.
How to cook:
- Pour the cottage cheese into a sieve and skip it with a spatula or spoon. It is better to do this twice so that the consistency is as tender as possible. You can also grind the curd with an immersion blender to get the right texture right away.
- Pour a jar of condensed milk into the resulting mass and beat with a mixer or blender until smooth.
- Add milk and beat again until smooth.
- Tighten the cream with a film or transfer to a hermetically sealed container, put in the refrigerator for four hours.
Tip: if you add baked milk, the cream will turn out tastier.
Fragrant cream with citruses for biscuit
Let this recipe be kept by all citrus lovers. It can be used to prepare a chic cream with notes of lemon and orange based on cottage cheese.
How long is 35 minutes.
What is the calorie content - 154 calories.
How to cook:
- Pour the cottage cheese into a sieve and grind with a spatula or spoon. You can bring it to the state of the cream and using a blender.
- Mix sugar with vanilla, add to cottage cheese and beat with a whisk for several minutes.
- Pour nuts into a dry frying pan, heat them until golden brown.
- Pour into a bowl and cool, then finely chop with a sharp knife.
- Add to curd and stir.
- Wash the lemon and orange, cut the zest from them with a special grater.
- Mix both zests and add to the curd, mix well.
- Whip the cream to stiff peaks with a whisk.
- Peel the lemon and orange, cut off the peel along with the white film.
- Mill the pulp, transfer to a blender and chop.
- Mix with cream, curd mass.
- Blend until smooth and ready to use.
How to cook with condensed milk
If you are looking for a simple but very tasty and rich cream, go for it. We suggest you cook it from condensed milk and cottage cheese.
How long - 25 minutes.
What is the calorie content - 299 calories.
How to cook:
- Pour cottage cheese into a blender, add sour cream and grind everything into a homogeneous mass.
- Next, pour in the condensed milk and beat everything again with a blender.
- Remove the oil, uncover it and let it come to room temperature.
- Add it to the resulting mass, beat until fluffy.
Tip: for flavor, you can add a couple of drops of rum, cognac or brandy to the cream.
To make the cream really unusual, think about additives in advance. You can use coconut flakes, chopped chocolate, dried fruits, candied fruits, poppy seeds, sesame seeds, etc.
If the cream turned out to be too liquid, and you understand that it will flow out of the cake or, even worse, turn the biscuits into porridge, you need to fix it. Dilute the gelatin according to the instructions on the package, let it swell. Next, the resulting liquid must be mixed into the cream.
For flavor, not only artificial flavors can be added to the cream. It can be a small amount (two drops) of alcohol, spices or citrus peel. Use fresh vanilla bean, fresh cinnamon, nutmeg, cardamom, etc. as spices.
The advantage of this fermented milk product over others is its high protein content. And in the confectionery business, cottage cheese is used as the main ingredient for making creams for cakes.
What kind of creams from this fermented milk product has not been invented: from the simplest to the most complex. However, professional chefs divide them into 2 categories: custard and raw. They have almost identical composition, but completely different cooking technology.
Simple
This cream is suitable for cakes, pastries, eclairs and even served as a dessert. Just add chopped fruit and serve as a treat in a bowl.
Recipe Ingredients:
- powder - 400 g;
- fatty butter - 50 g;
- cottage cheese 9% - 260 g;
- vanillin - 1 tsp
Time taken to cook: 20 minutes.
Calories: 323 kcal.
Cooking technology:
- At medium speed of the mixer, beat the cottage cheese, butter and vanilla until smooth;
- Sift the icing sugar beforehand and, using a teaspoon, gradually introduce into the curd mass;
- Beat again in a mixer until smooth and homogeneous.
Cream for biscuit cake
The cream is also suitable for filling muffins, eclairs and cupcakes.
Recipe Ingredients:
- oil - 1 pack;
- fine-grained sugar - 170 g;
- cinnamon with vanilla optional;
- granular cottage cheese - 400 g.
Time spent cooking: 30 minutes.
Calories: 365 kcal.
Cooking technology:
Cream cheese
Snow-white cream prepared on the basis of cream, ideal for a layer of soft cakes.
Recipe Ingredients:
- cottage cheese - 250 g;
- gelatin (powder) - 10 g;
- distilled water - 50 ml;
- fine-grained sugar - 80 g;
- cream - 300 ml.
Time spent cooking: 40 minutes.
Calorie content: 160 kcal.
Cooking technology:
Curd and sour cream
As a rule, cottage cheese with a fat content of 5% is used for that cream.
Recipe Ingredients:
- cottage cheese - 400 g;
- vanilla packaging;
- sour cream - 3 tbsp. l.
Time spent cooking: 10 minutes.
Calories: 168 kcal.
Cooking technology:
Cottage cheese and yogurt
Making a cream based on cottage cheese and yogurt is not a difficult science. It takes a minimum of time and ingredients.
Recipe Ingredients:
- fat cream - 400 ml;
- cottage cheese - 250 g;
- a sachet of vanillin;
- yogurt without fruit additives - 200 ml;
- fine-grained sugar - 3 tbsp. l.
Time spent cooking: 25 minutes.
Calories: 147 kcal.
Cooking technology:
- At medium speed of the mixer, beat the cottage cheese, vanilla and yogurt;
- Cream mixed with sugar, beat until strong foam in a separate bowl;
- Combine 2 masses and mix until a homogeneous smooth consistency is obtained.
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 prepared from condensed milk - do not count. For example, with condensed milk and cottage cheese, it is ideal for eclairs.
Recipe Ingredients:
- granular cottage cheese - 400 g;
- condensed milk - 0.5 cans;
- powder - 100 g.
Time taken to prepare: 20 minutes.
Calories: 222 kcal.
Cooking technology:
- Grind cottage cheese;
- Beat the butter until fluffy with the powder;
- Continuing to beat, pour in a spoonful of condensed milk;
- At the end, add cottage cheese in parts, stirring constantly until a homogeneous smooth cream is obtained.
Curd cheese cream
It is mainly used for cupcakes and cakes cooked with sour cream. The main secret: very fatty soft butter and cold cheese.
Recipe Ingredients:
- "Philadelphia" - 340 g;
- butter, softened butter - 120 g;
- powder - 100 g;
- vanilla essence - 2 tsp
Time taken to prepare: 10 minutes.
Calories: 272 kcal.
Cooking technology:
- Beat the butter with powder for 5 minutes until fluffy;
- Introduce vanilla extract and cheese;
- Beat for 5 more minutes.
Recipes for cakes with curd cream
One cream will not be full! Therefore, let's move on to recipes for cakes that are layered with curd creams.
pancake
Recipe Ingredients:
- flour - 400 g;
- a pinch of salt;
- eggs - 2 pcs;
- milk - 450 ml;
- sugar - 50 g;
- butter - 30 g + 120 g for the filling;
- powder - 0.5 cups;
- fresh berries - 200 g;
- granular cottage cheese - 300 g.
Time spent cooking: 2 hours.
Calorie content: 232 kcal.
Cooking technology:
Biscuit
A cake prepared according to this recipe will become the main delicacy of a children's holiday, and with the addition of fruits, you will get not only tasty, but also a multi-colored filling.
Recipe Ingredients:
- eggs - 6 pcs;
- vanillin;
- flour - 300 g;
- cottage cheese paste - 800 g;
- fine-grained sugar - 300 g;
- oil - 400 g;
- powdered sugar - 60 g.
Time spent cooking: 1 hour 30 minutes.
Calories: 272 kcal.
Cooking technology:
Three-layer chocolate shortcrust pastry cake with curd cream
It is not baked, but gelatin is added to the curd cream. Therefore, before serving, the dessert must be frozen in the refrigerator.
Recipe Ingredients:
- chocolate cookies - 125 g;
- butter - 60 g (pre-melt);
- cinnamon - a pinch;
- gelatin powder - 1 tbsp. l;
- distilled water - ¼ cup;
- powder - 100 g;
- cottage cheese - 375 g;
- milk - 110 ml;
- white, milk and dark chocolate in melted form - 60 g of each type;
- cream - 200 ml.
Preparation and freezing time: 1 hour + 3 hours. 
Calories: 305 kcal.
Cake making process:
There are the most simple recipes for making a cake. But only this one shows all the effectiveness of the delicacy.
On a note
The main secret of the perfect cream is high-quality and fresh ingredients. Especially when it comes to dairy products.
- if sour cream is present in the recipe, then the maximum fat content of the product should be 33%. Too fatty product will not make the layer tasty, as fat can “clog” the whole taste;
- any cream must begin with grinding the cottage cheese. Even small lumps should not be present in the product.
Bon appetit!
In the next video - another recipe for making a simple curd cream for a cake.
Cottage cheese cream for a cake will well saturate any cakes, fit for a dense layer, they can decorate desserts, making an interesting decor on the surface. It is not difficult to prepare it, you need to arm yourself with a good recipe and quality products, the result will always be impressive.
How to make curd cream for a cake?
This option for impregnating or decorating cakes is very hassle-free and very budgetary. Every culinary specialist will be able to prepare a cottage cheese cream for a cake, you just need to follow certain recommendations that accompany each recipe.
- Cottage cheese is chosen low-fat or medium fat (0-9%), preferably not granular.
- The cream mass should be smooth, without grains. Before preparing the curd cream for the cake, the product is pierced with a blender and additionally rubbed through a sieve.
- If you buy a ready-made curd product, be sure to try it, it may have already been sweetened, this fact must be taken into account when adding sugar to the composition.
- If the recipe calls for a sweetener, use powdered sugar. It dissolves faster, and the curd does not become liquid.
- The cottage cheese cream for the cake is a universal recipe, it can be supplemented with all kinds of aromatic components: vanilla, chocolate, berry syrups.
- Such a cream is easy to color, but in this case it is better to use gel dyes, they are bright and dissolve more evenly.
Cottage cheese cream for the cake is prepared very quickly, provided that the cottage cheese is prepared in advance. It must be turned into a smooth mass by breaking through with a blender. Such a cream cheese keeps its shape very well, suitable for a dense layer between cakes and even for creating a pattern on the surface of a dessert. With this cream, you can make a "naked" cake.
Ingredients:
- mascarpone - 300 g;
- curd mass - 200;
- powder - 100 g;
- cream 33% - 100 ml.
Cooking
- Whip cold cream to peaks.
- Whisk the mascarpone with the powder.
- Combine cottage cheese with mascarpone, add whipped cream.
- Mix well and use to layer cakes.
Cream of cottage cheese and sour cream for the cake is prepared when there is absolutely no time to make complex desserts. It perfectly impregnates any cakes: biscuit, shortbread or waffle. If you need a thicker cream, use a special thickening powder during whipping. Such a cream can be made colored by supplementing the composition with berry syrups or gel dyes.
Ingredients:
- sour cream 25% - 300 ml;
- curd mass - 250 g;
- powdered sugar - 100 g;
- thickening powder - 1 sachet;
- vanilla.
Cooking
- Whisk sour cream with powder and powder.
- Add smooth curd and vanilla.
- The curd cream for the cake will be ready to use after 15 minutes of cooling.
Delicious curd cream for the cake is prepared simply and quickly. If you are afraid to work with cream, use a vegetable product, it will definitely beat to the desired consistency and not delaminate. Wipe the cottage cheese twice for the smoothest consistency, or use a purchased product, it no longer contains grains.
Ingredients:
- whipping cream - 200 ml;
- curd mass - 250 g;
- powdered sugar - 100 g;
- lemon juice - 1 tsp;
- vanilla.
Cooking
- Whip cream until doubled in volume and stiff.
- Add lemon juice, powdered sugar and vanilla.
- Continuing to beat, add cottage cheese.
Curd turns out to be very tasty, moderately sweet, you can supplement it with cocoa, nuts, vanilla, and if the dessert is not provided for children, you can add a little coffee liqueur. It will soak well any cakes, especially chocolate or pancake ones. This amount of ingredients is enough to soak a three-layer biscuit cake.
Ingredients:
- condensed milk - 1 b;
- curd mass - 300 g;
- coffee liqueur - 50 ml;
- butter - 150 g.
Cooking
- Beat soft butter until white.
- Pour in the condensed milk, without stopping the mixer, add the cottage cheese.
- The curd cream for the cake should thicken in the refrigerator for 30 minutes.
Yoghurt cream from soft cottage cheese for a cake is prepared like sour cream, only in this case you can use sweet desserts with berry fillings. Such a cream will soak the cakes well, as it does not come out very thick. For biscuit cakes, even syrup can be omitted, the cake will turn out to be very moist with a rich taste.
Ingredients:
- strawberry yogurt - 200 ml;
- curd mass - 200 g;
- cream thickener - 1 sachet;
- powder - 50 g.
Cooking
- Whisk yogurt with powder and thickener.
- Add the curd mass, continue to beat until a homogeneous smooth consistency.
- Curd cream with yogurt for the cake can be supplemented with whole berries by adding them at the final stage of cooking.
Curd turns out to be very dense. It is used for a layer between biscuit cakes, it does not settle during impregnation. It is important not to overdo it while whipping, the mass can gel and turn into a marshmallow, which is then difficult to lay out in an even layer on the surface of the cake.
Ingredients:
- curd mass - 500 g;
- cream - 100 ml;
- powder - 100 g;
- lemon juice - 20 ml;
- gelatin - 20 g.
Cooking
- Pour gelatin with 50 ml of hot water, leave to swell.
- Whip cream, add icing powder and cottage cheese, beat well until light texture, pour in lemon juice.
- With the mixer still running, pour in the swollen gelatin.
- Continue beating until the sponge cake cream cheese is thick.
Butter-based curd cream for a cake will come out dense, delicate with a very balanced taste. It is important to choose high-quality, fresh oil, with a fat content of 82%. You can supplement the composition with vanilla or cocoa. In the process of whipping, use powdered cane sugar, it will give a light caramel flavor to the finished cream.
Ingredients:
- curd mass - 400 g;
- oil 82% - 200 g;
- powder - 100 g;
- vanilla.
Cooking
- Beat soft butter until white, add the powder, continue beating until you get a light fluffy cream.
- Add cottage cheese and vanilla, beat again.
- Refrigerate the cream before use.
Curd-banana is well suited, cakes can be white or chocolate. Or even purchased. Fruits will add a very interesting touch to the finished treat, they should be a little overripe, soft. The sweetness of the bananas should be enough, but if you find the cream not very sweet, add a couple of tablespoons of powdered sugar.
Ingredients:
- curd mass - 500 g;
- ripe bananas - 3 pcs.;
- powdered sugar - 2 tbsp. l.;
- lemon juice - 20 ml.
Cooking
- Mash the bananas with a fork, pour over the juice and start whisking, adding the cottage cheese.
- Add powdered sugar if needed, use immediately.
To need a thick curd cream for the cake. You can make it so by adding gelatin or based on butter. Desserts are decorated only with cold cream, it is important that the room is cool. From a properly prepared mass, all sorts of interesting patterns, flowers or more intricate shapes are created.
