Cream cheese cream with gelatin. Curd cream for cake - the best recipes for impregnating and decorating dessert

21.08.2020

Curd cream for a cake it is a delicate airy mass with a wide variety of flavors. It holds its shape perfectly and does not spread, so many chefs use it to work with complex desserts. However, even the curd cream itself is already a full-fledged treat for those with a sweet tooth.

Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve the perfect smoothness of the cheese mass.... For taste and aroma, a wide variety of ingredients are added to it. Almost every recipe for cottage cheese cake cream contains sugar or powdered sugar. Vanillin, butter, milk, cream, sour cream, condensed milk and natural yoghurts, eggs, etc.

More original options curd cream for a cake means the addition of cognac, liqueur or dessert wine, fruit puree or syrup, cocoa, gelatin, etc.... Usually, all the ingredients are simply mixed together and whipped into a fluffy mass, which is very easy to use to soak a dessert.

Curd cream for the cake allows you to experiment with fillings, because it is combined with almost all sweet ingredients.... You can also choose absolutely any cakes - the curd cream always lays down in an even layer and emphasizes the consistency of the dessert.

A cake with curd cream can be cooked in the oven or made without baking at all. So, pancakes are often used as a base or shortbread... Curd cream is also great for decorating the top of a cake - you can make beautiful patterns and small pastry figurines out of it.

Secrets of Making the Perfect Curd Cream for Cake

Cottage cheese cake cream is ideal for homemade baking, and professional pastry chefs often use just such a filling for their masterpieces. This airy delicacy is made extremely simply, and the result exceeds all expectations. Novice culinary specialists can learn a few secrets, how to make curd cream for cake, from the following notes:

Secret # 1. Be sure to grind the cottage cheese for the cream before adding it to the rest of the ingredients. You can do this with a blender, and in its absence, use a sieve. The procedure is necessary, even if the curd itself is not grainy.

Secret number 2. Curd-yoghurt and curd-sour cream must be kept in the refrigerator for a while after cooking. If gelatin is also present in the recipe, then the finished cake will also need to be left in the cold for a while.

Secret number 3. To make curd cream for the cake, it is best to get a mixer or blender. You can whisk the ingredients with a whisk, but the whole process will be quite laborious, but the consistency of the finished cream may not coincide with the expectations assigned to it.

Secret number 4. To give the curd cream any shade, you can use fruit or vegetable juice... The best dyes in this case are beets and carrots.

Secret number 5. In recipes for curd cream for a cake, it is absolutely impossible to replace butter with a spread or margarine.

This cream is very delicate due to the addition of icing sugar and condensed milk. In addition, the dessert will complement the flavor vanilla sugar and brandy. If there is no cognac, you can use liqueur or dessert wine... Of course, if the cake is prepared for children, alcoholic ingredient it is better to exclude it altogether or replace it with berry syrup. The consistency of the cream will turn out to be thick. It is recommended to use the biscuit impregnation together with it.

Ingredients:

Cottage cheese - 320 g;
Condensed milk - 65 g;
Powdered sugar - 90 g;
Butter - 175 g;
Vanilla sugar - 1 sachet;
Cognac - 1 tbsp. l.

Cooking method:

Heat the oil to room temperature and put it in a deep plate.
Pour the icing sugar and vanilla sugar into the butter, beat everything with a mixer until white.
Continuing to beat the cream at high speed, gradually introduce condensed milk into it.
Add cognac and beat a little more.
Rub the cottage cheese through a fine strainer and pour into the finished cream, gently mix everything.
Beat all the ingredients again until smooth.

Interesting from the net

If not only the taste of the cake is important, but also its appearance (for example, when it comes to a festive dessert), then it is best to use a cream cheese cream with the addition of gelatin. This simple secret ingredient will make the curd even more fluffy, and the cream will add a rich white color and delicate texture. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations offered there, even if they differ from the recipe.

Ingredients:

Granular cottage cheese - 250 g;
Cream - 300 ml;
Gelatin - 10 g;
Sugar - 80 g;
Water - 50 ml.

Cooking method:

Pour gelatin with cold water and leave for 40 minutes.
Grind the cottage cheese through a sieve, add half of the sugar to it.
Dissolve gelatin to a liquid state and cool to room temperature.
Pour the gelatin over the curd and stir.
Mix the cream and the remaining sugar, beat everything into a froth with a mixer.
Gradually introduce the cream into a bowl of cottage cheese, stirring the cream constantly.
After adding the cream, the cake will need to be kept in the refrigerator for several hours.

For cake with fruit filling this kind of airy curd cream is best suited. It will accentuate the taste of the rest of the ingredients, make the dessert very tender. You need to take the simplest yogurt - without any flavoring additives. The fat content of this product is not of fundamental importance. The process of making the cream is extremely simple - you can even entrust it to a novice housewife or practice with it for more sophisticated recipes.

Ingredients:

Cottage cheese - 250 g;
Heavy cream - 400 ml;
Sugar - 3 tbsp. l .;
Vanillin - 1 sachet;
Yogurt - 200 g.

Cooking method:

Put cottage cheese in a blender bowl and chop it until smooth.
Add vanilla and yogurt to the curd, beat on medium speed.
In a separate bowl, mix the cream and sugar, beat until a strong foam.
Combine the curd and creamy mass, continue whisking everything together until completely homogeneous.
Leave the cream in the refrigerator for a couple of hours before preparing the cake.

This recipe for cottage cheese cream for a cake is considered a classic, so every housewife who loves to practice should definitely get acquainted with it. homemade cakes... Thanks to butter, the curd mass becomes even more tender and juicy, and vanilla gives mouth-watering aroma... Before applying the cream to the cakes, you do not need to heat or whisk it again - it is better to use it chilled.

Ingredients:

Cottage cheese - 200 g;
Powdered sugar - 150 g;
Butter - 200 g;
Vanillin - 1 pinch.

Cooking method:

Heat the oil to room temperature, cut into cubes.
Pour the icing sugar into the butter, beat them together until a fluffy white mass is obtained.
Separately grind the cottage cheese in a blender and transfer it to the sugar-oil mixture.
Whisk the cream vigorously, add vanillin in the process.
When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.

Pancake cake is quite popular homemade dessert... Making cakes for him is as easy as shelling pears - you just need to fry more pancakes! Nevertheless, the main taste of the dish directly depends on the selected cream. Curd will become one of the simplest, but at the same time delicious and useful options... If you wish, you can use your favorite pancake recipe instead of the one below. If you don't want to make the cake chocolate, you just need to exclude the cocoa from the dough.

Ingredients:

Milk - 600 ml;
Vegetable oil - 30 ml;
Eggs - 2 pcs.;
Flour - 1 glass;
Baking powder - ½ tsp;
Salt - ½ tsp;
Cocoa - 1 ½ tbsp. l .;
Sugar - 100 g;
Cottage cheese - 400 g;
Sour cream - 100 g;
Vanillin - 2 g.

Cooking method:

Break the eggs into a deep plate, add salt and one and a half tablespoons of sugar to them.
Beat the eggs thoroughly and pour half the specified amount of milk into them.
Sift the flour together with the baking powder, gradually add it to the dough.
Mix all the ingredients until smooth, add all the remaining milk and vegetable oil to them.
Set the pancake dough aside for 20 minutes.
Bring the cottage cheese to a pasty state with a blender.
Add the remaining sugar (about 80 g), vanillin and sour cream to the resulting mass.
Beat the cream until smooth with a blender or mixer.
Divide the pancake dough into two parts and add cocoa powder to one of them, mix.
Heat the pan well and grease it with a little vegetable oil(it is better to use a silicone brush).
With a ladle, scoop up the pancake dough and pour it into the pan.
Spread the dough over the entire surface of the pan, fry the pancake on both sides until golden brown.
Prepare all other pancakes in the same way.
Put a white pancake on a flat dish and brush it with curd cream, then put the chocolate pancake on top.
So form the whole cake, grease it on top and on the sides with the remaining curd cream.
Decorate the top with the cocoa cake.

A combination of cherries, cottage cheese and chocolate dough absolutely all confectioners and sweet tooth adore. Such a delicacy, even if prepared from the most simple products, it still looks very appetizing and sophisticated. For biscuit dough instead of cocoa, you can take grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. To prevent the cherry filling from spoiling the cream, it is best to sprinkle it with a little starch before adding it to the cake. The biscuit is prepared here a little unusual, but it is this method of kneading the dough that allows you to get enough fluffy pie- the dough is enough for three cakes.

Ingredients:

Flour - 2 cups;
Eggs - 5 pcs.;
Starch - 1 tsp;
Cocoa - 1 ¼ tbsp. l .;
Sugar - 1 ½ cups;
Vanillin - 5 g;
Sour cream - 200 g;
Cottage cheese - 200 g;
Gelatin - 10 g;
Fresh frozen cherries - 300 g;
Powdered sugar.

Cooking method:

In a deep mixing bowl, mix flour, starch and 1 tablespoon of cocoa powder.
Break the eggs in a separate saucepan, add vanillin and half a glass of sugar to them.
Put the saucepan on low heat, beat the eggs for 3-4 minutes (heat to no more than 50 degrees).
Remove the saucepan from the heat and continue beating the eggs and sugar for another 10 minutes using a mixer.
Sift dry ingredients (flour, starch and cocoa) through a sieve and gradually add to the egg mass.
Transfer the dough to a greased or parchment-lined dish, bake at 180 degrees for 35 minutes.
Prepare gelatin according to the instructions on the bag, melt and cool.
Mix cottage cheese, sour cream and the remaining sugar, mix well.
Add gelatin to the cream and mix again until smooth.
Leave the cream in the refrigerator for 20-30 minutes (no longer!).
Gently cut the finished biscuit into three cakes, put the first on a flat dish.
Grease the cake with cream, defrost the cherries and put on top of the curd mass, cover with the second cake.
Add the cream and filling again, lay out the third cake and grease it with curd cream.
Sprinkle the cake with cocoa powder and powdered sugar, leave in the refrigerator for 3 hours.

Now you know how to make cottage cheese cream for a cake according to a recipe with a photo. Bon Appetit!

Preparation 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 is a different story altogether. It should be light and gentle, and for this you need to work hard. For everything to work out, you must choose the right cottage cheese, correctly calculate the proportions and withstand the cooking time. In fact, there is nothing difficult about it. Read on and find out about all the important nuances.

How to choose cottage cheese for cake cream

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

How to make cake cream at home

You don't need to have outstanding culinary skills to do this. The cooking process does not take much time, so you can practice every day. Choose the recipe you like, calculate the volume of all the ingredients with extreme precision and follow the simple instructions. With a little experience, you can improve the cooking scheme as you see fit.

Classic recipe

The first step is to master the basic classic recipe to understand general principle cooking. So, write down a standard set of products:

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

Cooking classic cream for cottage cheese cake:

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

Curd cream with gelatin

Do you want to make the most delicate cream in the world for biscuit cake? Great idea! Everyone who happens to taste this treat will be delighted. It's very easy to do! You will need the simplest ingredients:

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

Cooking airy curd cream for biscuit:

Pour gelatin into a medium-sized metal container, fill with cold water and leave for 40-50 minutes. During this time, the gelatin should thicken.
In the meantime, you need to beat the cottage cheese. If a mixer is not at hand, you can rub it through a sieve.
Place the thick gelatin on water bath, heat up until the granules are completely dissolved, and then cool.
Add the gelatin mixture and sugar to the curd, beat again.
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 pancake or shortcake decoration, use a sweet cream on top. This amazing delicacy will appeal to both adults and children. How to cook it? It couldn't be easier! This will require:

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

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

Thicken the cottage cheese by rubbing it through a sieve, or kneading it with a fork.
Add cream and beat until smooth with a mixer or whisk.
Add sugar and vanillin, mix thoroughly again.
If the consistency is too thin, you can thicken it by adding a small amount of powdered sugar.

Orange-lemon

What could be more beautiful than a fruit cream for birthday cake? With it, the taste of any main dessert becomes unforgettable. The recipe that you are now looking at is successfully used by many confectionery factories Oh. So, if you decide to cook 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:

Mash the cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
Add sugar to the curd, add vanillin, beat until smooth.
Fry and chop walnuts. Transfer them to the curd.
Skip the lemon and orange peels through a fine grater, mix in a separate small bowl with whipped cream.
Grind lemon and orange slices with a blender. Mix the resulting liquid mass in a deep plate with sugar syrup.
Combine the contents of all three containers, beat thoroughly.

Today we will analyze awesome delicious cream, which has many flavor variations, but its basis remains the same - cottage cheese.

A curd cake coating is made with sour cream, cream, yogurt, butter, and even brewed in milk. It can also serve as a stand-alone dessert, garnished with nuts, chocolate or fruit.

Honestly, when I tried it, I just fell in love with its very pleasant and non-greasy taste. It seemed to me that a lot of products and some complex actions were needed to prepare it, it turned out that all this was not so.

Purchased cakes with such cream are much more expensive, and there are not so many of them, but home cooks who prepare desserts to order use it very often.

But it was the moment when my sister made a cake with this decoration for my nephew's first birthday that won me over. Well, if she is with one year old baby I managed to prepare such a cream on my hands, which means that it is quite affordable. We begin to disassemble the recipes.

So, to make curd cream, you need only three products: curd, liquid milk component and sugar.

If you are for healthy eating or counting calories, you can take a product with 0% fat and low-calorie yogurt, and that's it - everything will work out anyway!

Whoever likes it sweeter can add condensed milk to it, someone adds candied fruits and dried fruits, someone likes the taste of crushed nuts. All additives are for your taste and imagination, but the basis remains the same.

This cream is prepared with and without gelatin. Gelatin allows the mass to become more dense and hold its shape well, it is usually used for decoration.

2.We need the rest of the milk when soaking gelatin, which is what we do - we take 100 ml of milk for 20 grams of gelatin.

3. Mix the curd mass with vanilla and sugar. Stir to dissolve the sugar.

4. Dissolve gelatin in the microwave or in a water bath.

5.Add the dissolved gelatin to the whipped mass and continue to mix with a mixer or a kitchen machine for about three minutes.

6. Then we take the butter, which is easily mixed with a spoon and add to the whipped mixture.

You do not need to add oil, but with it the cream will become more airy, light and tender.

If you do not need the mass to stand on the cake, then you can take not 20 grams of gelatin, but 10.

You need to start working with it right away, until all the gelatin has taken up.

Curd sour cream recipe

Sour cream is a very affordable product, so it is most often involved in the preparation of baked goods and creams. But try adding cottage cheese to the usual sour cream mass, and you will see how much more unusual and delicious it has become. You will also need less sour cream, which will lead to a decrease in the calorie content of the cake.

Ingredients:

500 g sour cream
300 g cottage cheese
300 g granulated sugar

1. Beat cold sour cream until smooth.

2.Add sugar or powdered sugar and mix first at a low mixer speed, and then increase it.

3. When the consistency of sour cream becomes thicker, mix it with cottage cheese, which was previously grated through a sieve a couple of times to saturate with oxygen and grind the lumps.

At first, the cream can be difficult to mix until the curd is saturated with sour cream.

And then we will increase the speed and continue mixing for another two minutes.

Recipe for eclairs and profiteroles

For other desserts, the following recipe works. Raw is added to it egg yolk but don't worry, because it is brewed in milk on the stove. I, too, am not a supporter of eating raw commercial eggs, I already wrote that I do not respect salmonellosis, but here everything will be harmless, children can also be given.

Ingredients:

100 g cottage cheese
10 g butter
0.5 egg yolk
35 g sour cream
15 g sugar
20 g milk
Vanillin

1. Grind the yolk with sugar.

2. Pour milk into the yolk, mix and put on the stove. While stirring, cook the mass, but do not boil.

3. Then, stirring, put in cold water cool down.

4. In the cooled mixture, rub the cottage cheese through a sieve.

5. Then we spread sour cream, melted butter and vanillin. Stir well and refrigerate.

The cream is now ready to fill the eclairs.

If the consistency seemed thick to you, add sour cream. By the way, did you notice that we didn't use a mixer in this recipe?
Of course, it is easiest to measure grams with a kitchen scale, but you can also count with spoons according to the various measurement tables available.

If you have prepared a cream according to the recipes I described, please comment.

This is just a magical dessert! Be sure to try and treat your little connoisseurs! They will definitely appreciate it.

For self-cooking curd layer does not need to have the status of a world-class pastry chef. The process does not take much time, so you can cook it at least every day. Choose any suggested recipe that provides simple instructions and accurately calculates the calorie content and amount of ingredients.

Basic Recipe: Classic Sponge Cake Cream

The first thing that a hostess should master who wants to prepare a curd layer for a biscuit cake using basic recipe, understand the meaning and technology.

Step-by-step cooking technology:

Combine butter, vanilla extract and cottage cheese;

Using a mixer, beat the mixture until a fluffy and homogeneous mass is obtained;

Change the mixer to a spoon and, adding powdered sugar in small portions, mix well;

Again we turn to the mixer for help and beat the mass for about 2-3 minutes.

The result of your 20-minute effort should be an airy and light cream.

The simplest recipe for cream with gelatin on a curd base for biscuit

Ideal and one of the most delicate options for the layer biscuit cakes is considered a composition prepared on the basis of cottage cheese using gelatin.

20 gr. granulated gelatin;
180 g sugar and powder;
120 ml of purified and pre-chilled water;
480 gr. 8% semi-fat cottage cheese.

Total cooking time for the most delicate layer: 40 minutes.

Caloric content - 181.23 kcal per 100 g.

Step-by-step cooking technology:

In a metal container, pour gelatin with chilled liquid and remove for 40 minutes for a good thickening;
At this time, we take up the cottage cheese. Rub the product through a sieve or beat with a mixer at medium speed;
Melt the thickened gelatin until the granules are completely dissolved and cool in a natural way;
Add sugar (powder) to the curd and mix with chilled gelatin;
Send the finished curd cream to the refrigerator for a quarter of an hour.

The cream prepared according to this recipe is more often used for multi-layer cakes, when each layer has a specific color. In the context of a cake with such a layer, it always looks unusual and impressive.

Classic sour cream and curd cream for dessert

If you are used to making cakes on your own, then an easy-to-prepare recipe for a sour cream-curd layer will help to diversify the taste palette of your delicacies. For cooking, you need only 3 ingredients:

20% sour cream - 400gr.;
8% semi-fat cottage cheese - 1 package;
Granulated sugar - 1 glass.

Duration of preparation of the cream: no more than 20 minutes.

Caloric content: 234.05 kcal per 100 g. ready-made sour cream and curd cream.

Step-by-step cooking instructions:

Rub the cottage cheese to such an extent that in the end not a single grain, even the smallest grain, remains in it;
Dissolve sugar in sour cream;
Combining components 1 and 2 points, beat the resulting composition until fluffy.

The complexity of preparing this cream lies in sour cream, if you beat it up, then instead of an airy cream, you get a liquid curd mass.
Therefore, pay close attention to the whipping process. Also, sugar can be mixed with one packet of vanillin to improve the taste. If you replace sour cream with yogurt, you get a wonderful curd-yoghurt cream.

Cream of curd for fruit biquit: 2 recipes to guarantee success

What could be better when your favorite cottage cheese in a duet with some fruit becomes not only an independent dessert, but also an interlayer for an airy homemade biscuit?

The 2 recipes below are the most popular among confectionery factories, so cooking any of them will undoubtedly lead to success and admiration for loved ones.

Recipe number 1: lemon orange cream

To prepare it you will need:

300 gr. cottage cheese with a fat content of more than 10%;
15 gr. granulated gelatin;
1 PC. lemon;
340 ml cream;
70 ml sugar syrup;
50 gr. walnuts or any other nuts;
Orange zest;
110 g granulated sugar;
7 gr. vanillin.

Time spent on preparation of the cream: 30-40 minutes.

Caloric content: 207.07 kcal per 100 g. ready-made lemon-orange cream.

Step-by-step instruction:

Using a meat grinder, mixer or sieve, knead the cottage cheese;
Mix sugar with vanilla and beat on medium speed with cottage cheese until a fluffy consistency is formed;
Fry the chopped nuts and add to the curd composition;
Finely grate the peels of citrus fruits, and in a separate bowl, mix with the cream;
Using a blender, grind the lemon and orange slices, until liquid, and then combine with sugar syrup;
Combine the compositions of points 2, 4 and 5 and beat until smooth.

This recipe is in great demand in the world of delicacies and desserts, so do not miss the opportunity to please your household and guests with an extraordinary citrus taste.

Recipe number 2: cream with pineapple

A fragrant cream based on cottage cheese and canned pineapple, perhaps one of the best layers for biscuit cakes.

For cooking you will need:

Powdered sugar - 60 gr.;
Vanilla sugar - 10 gr.;
Heavy cream - 300 ml;
Canned pineapples - 100 gr.;
Gelatin - 20 gr.

Cooking time: 25 minutes + half an hour for cooling.

Caloric content: 291.06 kcal per 100 g.

Cooking process:

Pour gelatin with liquid (milk) and set aside for swelling for about half an hour;
Without bringing to a boil, dissolve the gelatin mixture in a water bath and cool it naturally for further use;
Pour the powder combined with vanilla sugar into the cream and beat slightly;
Continuing the process of whipping in a thin stream, introduce gelatin cooled by this time;
Add pineapples cut in a convenient way to the resulting lush mass and mix with a spoon with gentle movements from bottom to top;
We send the finished cream to cool in the refrigerator for half an hour.

The cream prepared according to this recipe is universal in that it emphasizes the taste not only of biscuit cakes, but also of sand and even puff pastry.

Delicious and healthy, read our article and find out how to cook it properly.

Making a cream is not difficult if you know and choose the right ingredients.

In sour cream-curd cream, the secret lies in the first component, namely in its fat content. For example, using a product with 40% fat content, you will not only not get a dietary cream, but also overwhelm the taste of the entire dessert. Therefore, remember that a high percentage of fat is not always good;
In order to facilitate work and save time, many housewives often buy packaged cottage cheese in the supermarket. If your goal is to get the most delicate and airy consistency, then do not be too lazy to walk to the market and buy homemade cottage cheese;
Returning again to sour cream-curd cream, it is worth noting that it will be lush if the sour cream is mixed with sugar in advance and cooled in the refrigerator;
Try to use a creamy curd layer with gelatin. Of course, it will retain its shape, but it will lose its delicate taste;
Be sure to send curd-yoghurt and sour cream curd cream cool in the refrigerator. This will provide the cream with firmness, and the cake with a shape;
Never use a fork or whisk to whisk the curd base. Firstly, this is a very long process, and secondly, the consistency will never be fluffy and airy;
In no case replace the butter specified in the recipe with margarine and even more so with a spread.

So you learned the secrets and recipes of cottage cheese layers that many confectioners use. All that remains is to go to the kitchen and start creating your masterpiece.

Bon Appetit!

Sponge cakes appeared so long ago that today it is no longer known for certain who created this delicacy. And is it really that important? The main thing is that today airy baked goods pleases all connoisseurs of tender and delicious desserts... The dough is not very diverse, but the filling in it can be completely unexpected, thanks to which each delicacy has its own unique taste. One of the most delicate layers - cottage cheese cream for a biscuit cake - is a direct proof of this.

Light and delicate dessert

Curd cream is one of the most popular types of cake filling. This is not surprising at all, because such a layer is not only tasty, but also very useful. It is a pleasure to work with the cream: it is very flexible and malleable. Dessert is prepared in a matter of minutes, which is very important given the modern pace of life.

To make delicious and delicate cream from cottage cheese, no need to be experienced pastry chef... It is enough to have necessary products, a good mixer and a little desire to pamper your loved ones with an amazing dessert.

Suitable Ingredients

The main component of the cream is cottage cheese. The choice of this product should be taken seriously, because the taste and appearance will depend on its quality. confectionery... The dairy product must have a pasty consistency. Coarse-grained cottage cheese is unlikely to make a delicate, airy and plastic cream. The taste of the ingredient is also very important: it should not be sour, otherwise the cake runs the risk of acquiring the same relish.

One of the most important conditions is freshness dairy product... Low-quality cottage cheese will not only ruin the festive delicacy, but also lead to food poisoning. It is necessary to carefully study the expiration date of the product before purchasing it. It should be borne in mind that the cake can be stored for several days and the cottage cheese can turn sour already in ready dish... It is highly recommended that you purchase a product manufactured no earlier than a few days prior to purchase. It is especially important to follow this rule if the delicacy is being prepared for children.

Additional ingredients are other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and good quality... Only by giving preference to natural ingredients, you can be sure of a flawless result. Various analogs labeled "product" (cheese product, sour cream product, etc.) are not suitable for the production of cream, since they do not have the proper quality and taste.

To diversify the taste of the filling, you can use various fruits: bananas, pineapples, lemons, oranges, strawberries, cherries, peaches, apricots, etc. Cocoa, walnuts, almond, white and dark chocolate will give the cream bright colors and new flavors. For a magical scent, add a few drops of fruit extract or vanillin.

To achieve a denser consistency, gelatin or starch is used. However, such a layer is suitable only for juicy cakes pre-soaked in syrup, coffee or liqueur.

Having prepared all the products and taking out the mixer from the cabinet, you can safely start creating a luxurious treat. Sponge cake cream recipes will help create a real masterpiece of confectionery art.

Creamy curd layer

If you want to taste the most delicate, light and airy delicacy that you can imagine, you should definitely make cottage cheese butter cream for a biscuit. The filling is flawless in all respects: it cooks quickly, is easy to apply and does not leak. The only drawback is the high calorie content, but dietetic qualities are unlikely to be expected from the cake.

You will need:

Step by step guide:

Rub the cottage cheese through a sieve with small holes.
Pour the cream into a deep container, and then add the icing sugar to them, lemon juice and vanillin. Begin the whisking process with a mixer at low speed. By gradually increasing the power, achieve a splendor of the mass. The well-whipped cream should increase in volume.
Little by little adding the grated cottage cheese, stir the mass intensively, bringing it to a homogeneous state.
Send the finished cream to the refrigerator for half an hour.

Tip: for the cream to whip better, it must be well cooled. The curd used should also be removed from the refrigerator just before cooking.

Yoghurt cream

Can dieters enjoy the delicious sponge cake cream flavor? The yogurt recipe answers - yes! The ingredients of the layer are very useful and in a separate form are used even by those who carefully monitor their figure. So why not turn these foods into light, delicate and insane delicious filling for the cake?

Products:

one and a half glasses of low-fat cottage cheese;
a glass of yogurt 4%;
a bag of vanilla sugar;
a teaspoon of potato starch.

Process:

Tip: if the cream is too thick, the cakes should be soaked in syrup, alcohol or coffee. If the filling is too runny, you can use a banana. This fruit is capable of thickening the cream.

Cottage cheese filling with gelatin

If you need to achieve the stability of the dessert, then curd cream for a biscuit cake with gelatin is what you need. Such filling turns out to be light and weightless, and baked goods always have a neat appearance. When using a gelatin layer, it should be borne in mind that the cakes must be fairly moist, otherwise the dessert will turn out to be dry.

You will need:

half a kilogram of cottage cheese 9%;
large package of gelatin (40 g);
sugar;
one and a half glasses of sour cream;
half a glass of warm drinking water;
two packs of vanilla sugar.

Step by step guide:

Advice: if the cream still begins to solidify, it should be put on moderate heat and, stirring constantly, bring to the desired consistency.

Butter dessert

Cream of cottage cheese with butter is the favorite type of filling for many confectioners. Such an impregnation has a smooth, thick consistency, which makes it very obedient even in the hands of an inexperienced cook. Unlike classic butter layers, cream with cottage cheese turns out to be very light and does not make baking heavier. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other goodies.

Products:

a kilogram of cottage cheese;
half a kilo of butter;
a few tablespoons of lemon zest;
three glasses of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: If the cream is used for decoration, it can be given the desired color. This will help food colorings, which should be introduced immediately after the curd.

Delicacy with condensed milk

The recipe for curd cream for biscuit with condensed milk is distinguished by its simplicity and rich creamy taste... This layer is reminiscent of the popular dessert “ bird's milk". Any cake will become much tastier if you soak it with a filling based on condensed milk and cottage cheese.

You will need:

a can of condensed milk;
half a kilogram of fat-free cottage cheese;
a glass of powdered sugar.

Step by step guide:

Turn cottage cheese into a homogeneous mass using a sieve or blender.
In a deep bowl, combine condensed milk and powdered sugar.
Begin whipping at low speed. Increasing the power, slowly introduce the cottage cheese. Beat until fluffy, smooth.
The cream can be used immediately or cooled slightly.

Tip: If the filling seems too sweet, you can add a little freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

The cottage cheese cream turns out to be very lush, delicate and airy. Sour cream gives such properties to the layer. The filling perfectly penetrates even the driest cake layers. For the cream, you must use products with the highest percentage of fat.

Products:

a kilogram of fatty cottage cheese;
one and a half glasses of sour cream 30%;
two incomplete glasses of granulated sugar;
a bag of vanillin.

Process:

Turn the curd into a homogeneous mass in a standard way.
Add vanilla, sugar and beat with a mixer for 5 minutes.
Without stopping to work as a mixer, gradually introduce sour cream. Beat all the ingredients until the volume increases several times.
Send the finished layer to a cold place for one hour.

Advice: this cream is in perfect harmony with chocolate. To make the cocoa-flavored filling, melt two chocolate bars in a water bath. After cooling the mass a little, add it to the finished cream and beat again with a mixer.

Banana tenderness

The cream with cottage cheese and banana turns out to be so delicate that it just melts in your mouth. Dessert with such a filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The saturation of the dessert depends on how many bananas are used, the more there are, the brighter and sweeter the taste.

You will need:

half a kilogram of cottage cheese;
half a glass of fatty kefir;
a few ripe bananas;
a bag of vanilla sugar.

Step by step guide:

Tip: The finished cream should be tasted. If the bananas haven't produced enough sweetness, you can increase it with powdered sugar.

Little tricks for great enjoyment

Making cottage cheese cream is a creative process. By experimenting with the ingredients, incredible results can be achieved that will delight all tasters. Properly selected natural ingredients will make baked goods not only tasty, but also healthy. So that the dessert always turns out to be "5+", a few simple rules should be followed:

Having filled the pastries with cottage cheese cream for the cake, you can not worry that the dessert will remain invaluable. Products with such a filling always evoke admiration and gratitude from everyone who was lucky enough to eat them. Bon appetit and the most delicious cakes!

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