Cottage cheese cream for cake - a simple filling, impeccable taste! Curd cream for biscuit. Cottage cheese cream for biscuits

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Many people love desserts with cottage cheese cream, they are not only incredibly tasty, but also healthy. Curd desserts will help turn an ordinary dinner into a real holiday with gourmet treats. This cream can be used to make pies, cakes, various pastries and even cookies and other sweets. You can cook cottage cheese dessert yourself, and it's quite simple.

1) The benefits of cottage cheese

Cottage cheese is distinguished by a rather high content of protein, and since it is obtained as a result of fermentation, it is well absorbed by the body. This product is incredibly useful for both children and adults. It is difficult to overestimate its importance in the diet, it contains not only calcium, but also a large number of various useful and important substances for health.

2) The classic recipe for curd cream

You will need the following ingredients:

250 gr fat cottage cheese;
50 g butter at room temperature;
300 gr of powdered sugar (if you have a sweet tooth, you can put a little more powdered sugar);
vanilla.

In order for your cream to turn out right and tasty, you need not only to prepare the necessary ingredients, but it is also important to follow a certain cooking technology.

Mix prepared cottage cheese with vanilla and room temperature butter. Using a mixer, mix the ingredients until a homogeneous consistency is obtained.
Gradually add powdered sugar, mix the mass. So that there are no lumps in the cream, it is advisable to sift the powder beforehand.
Beat your cream with a mixer until smooth.

Your classic cottage cheese cream is ready, and you can use it in your culinary masterpieces.

3) Curd custard

This cream has been modified a little, but that's what makes it unique. To prepare it, you will need the following ingredients:

500 gr cottage cheese;
100 gr butter;
50 gr of powdered sugar;
2 egg yolks;
0.5 tsp baking soda;
vanilla.

Preparation of cottage cheese custard:

It is necessary to prepare cottage cheese, for this, wipe it through a sieve. Add all the ingredients except sugar to the prepared cottage cheese. Leave for three hours.
Prepare a water bath and put the mass on it for 10 minutes, add sugar, mix thoroughly. Leave to cool down a bit.
Pour the prepared mass into a container and leave overnight. In the morning, you can use ready-made cream.

4 ) Curd cream with cream

This cream turns out to be incredibly tender and tasty, it is truly light and airy. To prepare this air cream, you will need the following products:

200 gr low-fat cottage cheese;
200 ml thick cream;
vanilla;
100 gr of powdered sugar.

Cooking cottage cheese - butter cream:

Grind the cottage cheese to obtain a homogeneous mass. You can use a sieve or blender, which is much more convenient.
Mix cream finished , you can use it for your dishes .
If you sprinkle any of these creams with grated chocolate, you add sweet notes.

Curd cream for cake

Tired of choosing fillings for your baked goods? Classic curd cake cream will help you solve all these problems - see the step-by-step recipe

500 g

30 minutes

225 kcal

5/5 (5)

Kitchen appliances and utensils: blender, several deep bowls 300 - 700 ml, spoons (table and tea), measuring cup, sieve and whisk.

There are a lot of guides on the Internet for making curd creams for biscuit baking, but many of them contain additional ingredients and are far from the classic recipe. My grandmother has been preparing curd cream for a cake for many years, using a step-by-step recipe from an old Soviet cookbook, and I always turn to her many years of experience to quickly and easily make the famous filler, the taste of which we all remember from kindergarten.

Today I decided to write detailed guide for preparing this gentle classic cream, which will come in handy for all occasions of culinary life - for soaking cakes, for filling small pastries and even for decorating a festive product.

Make sure that the dishes intended for the preparation of the cream are thoroughly washed with a degreasing agent and also wiped dry. Classic varieties of cream do not tolerate edible fat, as it greatly spoils the taste and smell of the filler.

You will need

Most main point in the list of ingredients of a successful curd cream is fresh and fat cottage cheese, bought only from trusted sources.

Your main component should also have a high best before date, as it will be applied to confectionery products, which should stand for some time not in the refrigerator, but in a warm room.

How to make a delicious cream cheese cake

Your amazing cream is ready to use! Take it away for an hour in the refrigerator, and then feel free to use to fill your sweet culinary products. I usually use it right after refrigeration for a recipe.

Do not forget that the cream remaining after the layer of cake can be used as one of the most useful desserts for children and adults - for this, simply spread the cream into cups and sprinkle with raisins or candied fruits.

Video recipe for curd cream for cake

See how thick and voluminous the curd cream for filling cakes and sweet dough products, prepared according to this recipe, turned out.

There are many recipes for curd cream for cakes. This page lists the most successful options, such as: curd cream, curd sour cream, curd cheese cream, curd 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 pcs.;
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 with 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 ingredients added to it, such as yogurt, cream or condensed milk.

Cottage cheese cream is a “grateful material” for a cook, because 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:

Eggs with sugar and vanilla (and cocoa) are mixed until smooth.
Flour is added to the mass, and all components are thoroughly mixed.
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 recipe cooking curd sour cream for a biscuit cake includes the following steps:

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

Cream with cream from cottage cheese is prepared as follows:

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

If the recipe contains gelatin , then:

gelatin is pre-soaked in water for about half an hour;
the swollen gelatinous mass dissolves over low heat and cools;
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 :

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

Recipe for cheese curd cream:

the melted butter is cut into cubes and intensively beaten until fluffy with sugar;
vanillin with grated cottage cheese is added to the resulting mass, and all ingredients are thoroughly mixed;
the finished mixture is cooled.

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.

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. Also, made from fat-free cottage cheese, it has a reduced calorie content, and for this reason it is popular with "losing weight ladies." Below are a few options for simple and delicious creams for various kinds desserts.

Curd cream - a classic recipe

For a classic cream, you need very little time and a minimum amount of products. It can be used to decorate pastries, layer cakes and layered pastries, or as a base for more complex creams.

For cooking according to classic recipe you will need:

cottage cheese (fatty) - 250 g;
350 grams of powdered sugar;
butter - 50 grams;
1 tsp vanilla extract.

First you need to mix the vanilla extract well with cottage cheese (9% fat). Then add oil, beat with a blender. After obtaining a homogeneous mass, gradually pour in the powdered sugar. This component should be screened
to prevent the formation of lumps. You need to mix it 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 for a layer. This will give firmness to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This also has the merit of the cream, which serves as a filling.

Curd cream for eclairs is prepared from the following products:

4 yolks of chicken eggs;
cottage cheese - 400 grams;
vanillin;
0.2 l of heavy cream (from 30%).

Grind the yolks with sugar, beat the curd with a blender, and also beat the cream until a firm foam. We combine all the ingredients, add vanilla, beat thoroughly with a mixer or blender. Refrigerate for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.

For sponge cake

Biscuit cake is the most delicate dessert, which should have the same delicate creamy cap. To prepare a 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.

Cottage cheese cream with condensed milk is great as a filling for a biscuit cake. You can easily see this when you prepare a dessert dish in your kitchen.

I will try to describe his recipe in great detail in this culinary article.

Curd cream is suitable not only for layering a cake, you can expand its scope and make various decorative elements from it to decorate desserts.

The filling of condensed milk and cottage cheese is used for both biscuit and sand cakes. In addition, it will come in handy as a filling for tubes, profiteroles and cakes.

Note to housewives

The list of ingredients is very short and consists of: 0.2 kg of 9% fat cottage cheese and 200 g of condensed milk.

Not only novice cooks should be aware of the intricacies of making cream with condensed milk. I advise experienced housewives to also listen to these tips:

Having made cottage cheese cream with sour cream, do not rush to apply it on the cake. First, keep it for half an hour in the cold, and only then use it for its intended purpose. If the cream contains cottage cheese and gelatin, then grease the cakes with them and then just send the finished dessert to the refrigerator.
Preparatory work will help you get a homogeneous mass of delicate consistency. Grinding fermented milk cheese through a sieve will make it more airy and get rid of graininess.
Cream with condensed milk can be not only pastel shades. bright colors you will achieve if you add freshly squeezed juices from certain vegetables or berries.
When you add vanilla extract, rum extract, other flavors to the mass, reduce the whipping speed.
Flour, cocoa, powdered sugar, the rest of the bulk components that you need to pour into the curd cream, you need to sift through a fine sieve.
To prevent the creamy mass from turning sugary-sweet, balance its taste with citric acid. It will need quite a bit, on the tip of a knife.

Recipe number 1: cottage cheese and condensed milk filling for a layer of biscuit cakes and a cookie cake

The cream is also suitable for making tiramisu, a dessert that is very popular.

To get a delicate creamy mass at the exit, you need to wipe the cottage cheese and mix it with condensed milk. Blend the mass in a blender until smooth.

Flavor it according to your personal preference. Add vanilla or rum extract, lemon or orange zest.

You can change the color with cocoa powder, beet juice.

Recipe number 2: creamy layer of condensed milk, cottage cheese, cookies and blackcurrant

This cream is used as a filling for eclairs, they are layered on cakes, served as a separate dessert dish.

Thanks to additional components, it has a richer taste and original color scheme.

Prepare curd cream in the following sequence:

200 g of sour-milk cheese, get rid of possible lumps by rubbing it through a sieve.
Pour in 100 g of condensed milk.
Beat the mass with a blender until it becomes airy.
Puree washed and dried berries in a blender bowl, then pour in the remaining condensed milk. Beat until homogeneous.
Grind savoyardi (five pieces) into small crumbs, pour into berry puree.
All you have to do is mix cottage cheese and chopped blackcurrant in one bowl and achieve uniformity and uniform color.

The cream is ready. After greasing the cake, you can additionally decorate the dessert with cookie crumbs and whole berries.

If you like strawberries or raspberries more, use them, then the cream will have a lighter shade.

Recipe number 3: curd cream for cake with condensed milk with sour cream

Cream with sour cream you can widely use during the preparation of dessert dishes.

Fans of experiments are allowed to make their own adjustments to the composition and add lemon or orange zest, vanilla extract or rum essence.

Ingredients from which you have to prepare curd cream: cottage cheese - 0.4 kg; 0.2 kg of sour cream 25-30% fat; 10 st. spoons of condensed milk; oil - one pack.

Cooking:

First of all, grind the cottage cheese through a sieve or beat in a blender. Thanks to this preparation, the curd cream will have a delicate texture, even the smallest grains will not come across in it.
Add sour cream and thoroughly work the mass with a mixer until it becomes absolutely homogeneous and does not increase in volume.
Pour in the condensed milk, mix.
Soften the butter before whipping, then put the cottage cheese into the resulting lush mass.
Beat the creamy mass for the last time, cool it a little and use it for a layer of biscuit cake.

Recipe number 4: curd cream with condensed milk and gelatin

When decorating a cake with cream, I really want it not to spread and retain its original shape.

Usually, gelatin is added to the cream, which is used for decoration, with the help of which any mass for confectionery purposes will acquire any given configuration.

For the cream you will need: 350 ml of milk; 3 art. spoons of wheat flour; 8 eggs; low-fat cottage cheese - 0.5 kg; one and a half glasses white sugar; sl. oil - 6 tbsp. spoons; 180 g of condensed milk; 1 sachet of vanilla sugar; 2 tbsp. spoons of gelatin powder; 12 st. spoons of water.

We begin to prepare the cream as usual, that is, we wipe the sour-milk cheese through a sieve. Then:

Dilute the flour in a small amount of milk.
Put the rest of the milk on the fire and warm it up.
Pour the flour mixture in a stream, shake with a whisk and bring everything to a boil.
As soon as the mass thickens, turn off the burner and let the mass cool under natural conditions.
Without wasting time in vain, start beating the yolks with granulated sugar, after which add the grated cottage cheese, softened butter and condensed milk one by one.
Whip the mixture until it becomes homogeneous.
With constant whipping, pour in the cooled custard mass, add vanilla sugar.
Set the cream aside for a while, but for now, dilute the gelatin in water. After waiting for it to swell (8-10 minutes), put the dishes in a water bath. At high temperature gelatin will dissolve quickly.
Cool the solution and pour it into the cream in a thin stream.
Lastly, add the whipped egg whites to the cake filling and mix gently with a spatula.

The cream prepared in this way is resistant to any mechanical collisions (shake and others), keeps its shape well.

Therefore, it becomes clear why it is used to decorate desserts in the form of various figures.

Along with this, curd cream is used as a layer, biscuit cakes are smeared with it and sent to harden in a cool place.

Recipe number 5: cottage cheese and condensed milk cream flavored with rum essence

A cake made of biscuit cakes layered with delicate curd cream will take its rightful place on the festive table.

The original taste and aroma of the dessert will be enjoyed by your guests, and all because you have added fragrant rum essence to the layer.

To make cream for the cake, take: 90 g of powdered sugar; 0.175 kg of softened butter; 65 g of condensed milk; cottage cheese - 0.320 kg; half a teaspoon of vanilla extract and 3 drops of rum essence.