Cottage cheese cream for cakes will saturate any cake well, is suitable for a dense layer, and can be used to decorate desserts, creating an interesting decor on the surface. It’s not difficult to prepare, you just 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 soaking or decorating cakes is very hassle-free and very budget-friendly. Every cook can prepare 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 grainy.
- The creamy mass should be smooth, without grains. Before preparing the curd cream for the cake, the product is punched with a blender and additionally rubbed through a sieve.
- If you buy a ready-made curd product, be sure to try it; perhaps it has 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 sweetener. It dissolves faster and the cottage cheese will not become liquid.
- The curd cream recipe for the cake is a universal one; it can be supplemented with all sorts of aromatic ingredients: vanilla, chocolate, berry syrups.
- This 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 a cake is prepared very quickly, provided that the cottage cheese is prepared in advance. It needs to be turned into a smooth mass by punching it with a blender. This cream cheese holds its shape very well and is suitable for a thick layer between cakes and even for creating a pattern on the surface of the dessert. With this cream you can make a “naked” cake.
Ingredients:
- mascarpone – 300 g;
- curd mass – 200;
- powder – 100 g;
- cream 33% - 100 ml.
Preparation
- Whip cold cream until stiff.
- Whisk mascarpone with powder.
- Combine cottage cheese with mascarpone, add whipped cream.
- Mix well and use to layer the cake layers.
Cream from cottage cheese and sour cream for the cake is prepared when there is absolutely no time to make complex desserts. It perfectly saturates any cake: sponge cake, shortbread or waffle. If you need a thicker cream, use a special thickening powder during the whipping process. This cream can be made colored by adding berry syrups or gel dyes to the composition.
Ingredients:
- sour cream 25% – 300 ml;
- curd mass – 250 g;
- powdered sugar – 100 g;
- thickener powder – 1 sachet;
- vanilla.
Preparation
- Beat sour cream with powder and powder.
- Add smooth curd and vanilla.
- The curd cream for the cake will be ready for 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 product of plant origin; it will definitely whip to the desired consistency and will not separate. Rub the cottage cheese twice for the smoothest consistency, or use a store-bought product, it no longer contains grains.
Ingredients:
- whipping cream – 200 ml;
- curd mass – 250 g;
- powdered sugar – 100 g;
- lemon juice – 1 tsp;
- vanilla.
Preparation
- Whip the cream until it doubles in volume and has a thick consistency.
- Add lemon juice, powder and vanilla.
- Continuing whipping, add cottage cheese.
Curd turns out very tasty, moderately sweet, you can supplement it with cocoa, nuts, vanilla, and if the dessert is not intended for children, you can add a little coffee liqueur. It will soak any cake well, especially chocolate or pancake cakes. This amount of ingredients is enough to saturate a three-layer sponge cake.
Ingredients:
- condensed milk – 1 b;
- curd mass – 300 g;
- coffee liqueur – 50 ml;
- butter – 150 g.
Preparation
- 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.
Yogurt cream from soft cottage cheese for a cake is prepared in a similar way to sour cream, only in this case you can use sweet desserts with berry fillings. This cream will soak the cakes well, as it is not very thick. For sponge cakes, you don’t even need to use syrup; the cake will turn out very moist with a rich taste.
Ingredients:
- strawberry yogurt – 200 ml;
- curd mass – 200 g;
- thickener for cream – 1 sachet;
- powder – 50 g.
Preparation
- Whisk the yogurt with powder and thickener.
- Add the curd mass and continue beating until smooth.
- The curd cream with yogurt for the cake can be supplemented with whole berries by adding them at the final stage of preparation.
The curd turns out very dense. It is used as a layer between sponge cakes; it does not settle during impregnation. It is important not to overdo it while whipping; the mass may gel and turn into marshmallow, which is then difficult to spread 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.
Preparation
- Pour 50 ml of hot water over gelatin and leave to swell.
- Whip the cream, add powder and cottage cheese, beat well until light texture, pour in lemon juice.
- Without stopping the mixer, pour in the swollen gelatin.
- Continue beating until the sponge cream becomes stiff.
The cream from the curd mass for an oil-based cake will be 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. When whipping, use cane sugar powder; it will add a light caramel flavor to the finished cream.
Ingredients:
- curd mass – 400 g;
- oil 82% - 200 g;
- powder – 100 g;
- vanilla.
Preparation
- Beat soft butter until white, add powder, continue whisking until you get a light, airy cream.
- Add the curd mass and vanilla, beat again.
- Refrigerate the cream before use.
Cottage cheese and banana are good; the cakes can be white or chocolate. Or even store-bought ones. The fruits will add a very interesting note to the finished treat; they should be slightly overripe and 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.
Preparation
- Mash the bananas with a fork, pour in the juice and start beating, adding cottage cheese.
- Add powdered sugar if necessary and use immediately.
You will need thick curd cream for the cake. You can make it this way by adding gelatin or using butter. Desserts are decorated only with cold cream; it is important that the room is cool. All sorts of interesting patterns, flowers or more intricate figures are created from a properly prepared mass.
Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. In addition, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular among “losing weight ladies.” Below are several options for simple and delicious creams for various types of desserts.
The classic cream requires very little time and a minimum amount of products. It can be used to decorate baked goods, layer cakes and layered pastries, or as a basis for preparing more complex cream.
To prepare the classic recipe you will need:
- cottage cheese (fat) – 250 g;
- 350 grams of powdered sugar;
- butter – 50 grams;
- 1 tsp vanilla extract.
First you need to mix vanilla extract and cottage cheese (9% fat) well. Then add oil and beat with a blender. After obtaining a homogeneous mass, gradually add powdered sugar. This component should be sifted
to prevent the formation of lumps. You need to mix it 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 it as a layer. This will give durability to the curd layer of the dessert.
How to make for eclairs?
Eclairs have long won the hearts of sweet lovers. This is also due to the cream that serves as the filling.
Curd cream for eclairs is prepared from the following products:
- 4 chicken egg yolks;
- cottage cheese – 400 grams;
- vanillin;
- 0.2 liters of heavy cream (from 30%).
Grind the yolks with sugar, beat the curd in a blender, and also beat the cream until it becomes an elastic foam. Combine all ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.
For the sponge cake
Sponge cake is the most delicate dessert, which should have the same delicate creamy top.
To prepare light curd cream for sponge cake, you will need the following products:
- powdered sugar – 180 g;
- cottage cheese (8-9%) – 480 g;
- water – 180 g;
- 20 grams of gelatin.
Dry gelatin should be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to remove lumps and achieve homogeneity. The gelatin, which is already fairly thick, needs to be warmed up a little so that all the granules dissolve, and then allowed to cool. Gradually add powdered sugar to the cottage cheese and mix with the gelatin mass. It is well suited not only as a decoration, but can also play the role of a biscuit layer.
From curd cheese
Curd cheese cream 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 create cakes from cookies, cream and melted chocolate.
To prepare, you need to prepare the following amount of products in advance:
- oil drain – 120 grams;
- curd cheese – 280 g;
- 90 g powdered sugar;
- vanillin.
Place the softened butter in a blender and while beating, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into foam, add all the cheese and beat for 2 minutes. It is recommended to store the resulting mass in the refrigerator.
Creamy curd cream
Creamy curd cream has a light structure, pleasant delicate taste and melting consistency. This type of dessert is low in calories, as low-fat 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;
- tsp vanillin.
The curd component must first be passed through a large sieve to remove pieces and lumps. A blender also works well for this purpose. Separately, whip cream, sugar and vanilla. Combine the curd and cream mixture together. The snow-white decor can be sprinkled with chocolate chips on top.
On a note. When whipping the cream, you need to set the mixer or blender to medium speed. But you won’t be able to achieve the formation of a stable, homogeneous, curd foam with a whisk.
For cupcakes
For small cakes (cupcakes), you can make cream with a fruit 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 zest;
- walnuts – 50 g;
- vanillin – 1 sachet;
- sugar – 110 g.
Soften the cottage cheese, bring to homogeneity using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. The nuts must be pre-roasted and chopped. Add fresh citrus zest to the cream and stir. Blend slices of peeled citrus fruits (lemon or orange) in a blender until juiced, then pour in sugar syrup. Combine all the resulting mixtures and mix well.
On a note. All dairy products must be fresh.
Curd and sour cream
This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate figures using 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 the fresh curd with vanilla using a submersible blender or mixer. This helps achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and gradually reduce it towards the end of whipping. The finished mass should be placed in the cold for half an hour - it will soak, infuse and become even thicker.
Every parent should please their child with something tasty. These can be pies, souffles, casseroles, sweet soups, a variety of mousses and jellies. But in no case do not forget about such tasty and healthy creams that can be eaten with a spoon, or used as a filling for cakes, in the form of ice cream, or simply spread on bread or cookies. And believe me, there is probably not a single person, especially a child, who would refuse a delicious dessert in the form of cream or cakes.
The House of Knowledge website presents all the most popular creams that parents can prepare for their children.
"Gogol-mogol" for a child.
Ingredients for eggnog:
- Yolk - 1 pc.
- Sugar - 35g
To prepare eggnog for a child, beat the yolk thoroughly (with a mixer, blender, whisk or fork), while slowly adding sugar (1.5 tbsp or 35 g). To make it pleasant for your child to eat this dish, thoroughly wipe the edge of the glass (in which you whipped it), or even better, pour it into a clean glass. For variety, you can add 1 tsp to the eggnog. juice (orange or lemon) or 0.5 tbsp. milk (boiled!).
(2 servings)
Components:
- Milk - 250g
- Chocolate - 50g
- Cocoa - 5g
- Semolina - 20g
- Sugar - 25g
To prepare chocolate cream for a child, add grated chocolate (50g or 0.5 standard bar), cocoa (5g), semolina (20g) and sugar (25g) to boiled milk (1 tbsp.), stirring. Boil the listed ingredients for up to 20 minutes, stirring constantly. Then pour into a cup (preferably porcelain), cool and serve to the child with chilled milk.
Read also: Cream soup for a child.
(3 servings)
Components:
- Milk - 500g
- Eggs - 4 pcs.
- Sugar - 100g
- Lemon - 0.5 pcs.
To treat your child to creamy ice cream or just make custard, 15 min. Boil 0.5 liters of milk with half a glass of sugar and the zest of half a lemon, then strain. Then beat 1 egg white well and add 4 lightly beaten yolks to it. After this, stirring, slowly add strained milk (warm) and, without letting it boil, stir until the cream thickens. Then pour it into a compote and cool. In this form, the cream can be used as a filling for pastries or cakes, and if it is frozen, it will make an excellent natural ice cream for a child.
Components:
- Cream - 100g
- Gelatin - 1 leaf (2.4 g loose)
- Powdered sugar - 30g
To prepare butter cream, which will serve as an excellent filling for a child’s cake, beat the cream (0.5 tbsp) in a porcelain bowl in the cold until it thickens and becomes fluffy. Then add 30g of powdered sugar (sifted), a gelatin leaf soaked in cool water and dissolved in boiling water (1 glass). The dissolved gelatin must be cooled before adding. After this, carefully mix all the ingredients, pour into a mold moistened with water and cool.
The resulting cream can be used to prepare cakes for your child, simply spread on cookies or coat layers for a cake.
Read also: Sweet soups for children.
(2-3 servings)
Components:
- Milk - 200g
- Sugar - 30g
- Eggs - 2 pcs.
- Oil - 10g
To prepare cream in cups for your child, boil milk (1 tbsp.), adding sugar (30 g or 3 tsp.). Mix 2 eggs well and add milk (cooled) little by little. Then drain. coat small cups (2-3 pieces) with oil, fill them to the top with the resulting cream and place in a frying pan. Then pour boiling water onto its bottom and cook over low heat (water bath) for about 0.5 hours. At the same time, the cream should not boil.
Serve the cream to the child after cooling in the same container.
Chocolate cream is made in the same way, but the milk must be boiled with sugar and half a chocolate bar.
(3 servings)
Components:
- Yolk - 1 pc.
- Sugar - 25g
- Milk - 150g
To prepare liquid cream for a baby, mix fresh yolk with sugar (25g or 1 tbsp) and warm milk (0.75 tbsp). Stirring, heat over heat (do not boil) until thickened. Then remove it from the stove and continue whisking. The resulting cream can be used as a gravy when preparing sweet dishes for your child.
To make the cream chocolate, add cocoa (1 tsp) or a quarter of a chocolate bar to the milk.
You will need:
For the biscuit:
- 5 eggs
- 1 tbsp. sugar
- 1 tbsp. flour
- 1 tsp. grated lemon zest
For cream:
- 20 g gelatin
- 150 ml water
- 300 grams of cottage cheese
- 5 tbsp powdered sugar
- 250 ml cream
- canned pineapple
Preparation:
1. Beat egg whites with sugar until stiff peaks form. Add the yolks one at a time and beat well.
Add flour little by little and mix gently.
Pour the dough into a springform pan lined with paper.
Don't forget to twist the shape a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Remove the biscuit from the mold. Remove the paper. Allow to cool completely. Then cut into two layers
Cream:
Soak gelatin in water.
Mix cottage cheese with cream, powdered sugar and beat well in a blender. Heat gelatin until dissolved and mix with cottage cheese. Add pineapples.
Place the bottom half of the cake in a springform pan and line the sides with paper.
When the curd mass begins to harden, place it on the crust.
Cover with the second cake layer and refrigerate for 6 hours.
Then remove from the mold and remove the paper.
Sprinkle with powdered sugar. Cut into portions.
Enjoy your tea!
This recipe is somewhat unique, because where has it been seen that cream is made from cottage cheese? A child who enjoys absorbing Cottage cheese cake for children, in life you will never guess that the cream is made from cottage cheese, and not from condensed milk. So there is no need to dispel his illusions, let him eat, especially since most children have a difficult relationship with cottage cheese, and cramming this storehouse of calcium, vitamins and microelements into them sometimes becomes a difficult task. And here it’s only 40 minutes, and you won’t be able to pull your child away from this healthy delicacy!
To prepare the “Curd” cake for children, you need the following ingredients:
for test:
180 g flour
2 tbsp. spoons of honey
2 eggs
150 g sugar
2/3 teaspoon soda
2/3 teaspoon baking powder
for cream:
100 g sugar
400 g cottage cheese
50 g butter
vanillin on the tip of a knife
Cottage cheese cake for children is prepared as follows:
1. Pour sugar, soda and baking powder into a saucepan, break the eggs, add honey, beat with a mixer and place in a water bath until the mass increases in volume. Constantly stir the mass until its volume increases by 2-2.5 times.
2. Remove the foam from the heat and let it cool slightly.
3. When the mass has cooled, add flour and knead the dough. It turns out sticky. Place the dough in the refrigerator for 3-4 hours.
4. After 3-4 hours, remove the dough from the refrigerator. Now it will be less sticky. Divide it into 5 parts, adding a little flour.
5. Cover a baking sheet with parchment paper and form cakes with a diameter of 15 cm directly on it.
6. Place the baking sheet in an oven preheated to 200°C and bake for about 5 minutes until the cakes are golden brown. These are our cake layers, fluffy and golden brown, and they need to be removed from the parchment immediately, otherwise they will stick.
7. Now place a plate or saucer on top of each flatbread and cut out even circles. Place the scraps that remain on a baking sheet and place them in the oven that is turned off but not yet cooled down to dry.
8. Now you need to cook the cream. Place cottage cheese, sugar and vanillin in a saucepan and beat with an immersion blender until smooth. If you don't have a blender, just rub the cottage cheese through a sieve 2-3 times so that there are no lumps left in it.
9. Add the butter, place on the stove and heat, stirring constantly, until bubbles appear.
10. Continuing to stir, cook for another 2-3 minutes until you get a mass like very thick semolina porridge - this cream holds well and does not flow.
11. While the cream is still hot, spread it over the cake layers and the sides of the entire cake. Sprinkle the cake with chopped cake scraps, dried in the oven.
12. You can further decorate the cake, although it already looks very appetizing. When the cake has cooled, put it in the refrigerator for 4-5 hours and then serve.
