Menu
Is free
Registration
home  /  Main courses/ How to cook cottage cheese cream. Curd Cream Recipes

How to make cottage cheese cream. Curd Cream Recipes

curd cream for a cake, it will saturate any cakes well, it will fit for a dense layer, they can decorate desserts, making out on the surface interesting decor. Cooking it is not difficult, you need to arm yourself 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.

  1. Cottage cheese is chosen low-fat or medium fat (0-9%), preferably not granular.
  2. 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.
  3. 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.
  4. If the recipe calls for a sweetener, use powdered sugar. It dissolves faster, and the curd does not become liquid.
  5. 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.
  6. 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 the 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.

Cooking

  1. Whip cold cream to peaks.
  2. Whisk the mascarpone with the powder.
  3. Combine cottage cheese with mascarpone, add whipped cream.
  4. 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

  1. Whisk sour cream with powder and powder.
  2. Add smooth curd and vanilla.
  3. 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

  1. Whip cream until doubled in volume and stiff.
  2. Add lemon juice, powdered sugar and vanilla.
  3. 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

  1. Beat soft butter until white.
  2. Pour in the condensed milk, without stopping the mixer, add the cottage cheese.
  3. The curd cream for the cake should thicken in the refrigerator for 30 minutes.

Yoghurt cream from soft cottage cheese for a cake, it 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

  1. Whisk yogurt with powder and thickener.
  2. Add curd mass Continue whisking until you get a smooth consistency.
  3. 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

  1. Pour gelatin 50 ml hot water, leave to swell.
  2. Whip cream, add icing powder and cottage cheese, beat well until light texture, pour in lemon juice.
  3. With the mixer still running, pour in the swollen gelatin.
  4. Continue whisking until cream cheese sponge cake won't get tight.

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

  1. Beat soft butter until white, add the powder, continue beating until you get a light fluffy cream.
  2. Add cottage cheese and vanilla, beat again.
  3. 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 bananas should be enough, but if you find the cream not very sweet, add a couple of spoons powdered sugar.

Ingredients:

  • curd mass - 500 g;
  • ripe bananas - 3 pcs.;
  • powdered sugar - 2 tbsp. l.;
  • lemon juice - 20 ml.

Cooking

  1. Mash the bananas with a fork, pour over the juice and start whisking, adding the cottage cheese.
  2. 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.

Cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out light and lush. Cottage cheese must be taken with a non-grain fat content of 5% (preferably homemade). To make the curd cream for the biscuit cake the most airy, the dairy products that are used in the recipe must be whipped in a blender in advance.

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

Necessary:

  • 300 g cottage cheese 9% fat;
  • 440 g of powdered sugar;
  • 2 g vanillin;
  • 70 g butter.

Cooking method.

  1. The butter is allowed to thaw a little in natural conditions and combined with cottage cheese and vanillin.
  2. With a mixer at medium speed, beat the ingredients until fluffy.
  3. Next, the composition is stirred with a spoon, pouring powder in parts. Preliminary it is better to sift through a fine sieve.
  4. All components are again beaten with a mixer at a minimum mode of 3 minutes. It should be a light, airy cream.

Helpful Hint: If the curd cream is too thick, biscuit cakes you need to additionally moisten with impregnation (for example, fruit, alcohol, coffee).

Recipe for cooking with gelatin

Gelatin cream is ideal for multi-layered colored cakes: in the context of such a dessert, it looks very impressive.

Required products:

  • 480 g of cottage cheese with a fat content of 5–8%;
  • 80 g of sugar;
  • 100 g of powdered sugar;
  • 20 g granulated gelatin;
  • 120 ml of boiled chilled water.

Cooking technology.

  1. Gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method of swelling of gelatin may vary different manufacturers so you need to read the information on the packaging).
  2. The hardened gelatin is heated in a water bath, then cooled.
  3. Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
  4. Before use, the curd cream with gelatin is placed in the refrigerator for 20 minutes.

Curd-sour cream

To prepare this cream, only 3 components are required, but it is very important to follow the technology here. If you beat the products longer than necessary, the air mass will turn into liquid.

The cream will be more magnificent if the sweetened sour cream is cooled in advance.

Ingredients:

  • 250 g of cottage cheese with a fat content of 8%;
  • 400 g fatter sour cream;
  • 160 g of granulated sugar.

Cooking method.

  1. Cottage cheese is taken homogeneous or rubbed through a sieve so that not a single grain remains.
  2. Sugar is dissolved in sour cream.
  3. Combine sweet sour cream and cottage cheese and beat until airy with a mixer on a slow mode for strictly 8 minutes.
  4. Sour cream curd cream before use is cooled for 40 minutes.

Helpful advice: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a slow cooker?

With the help of a multicooker in 15 minutes you can make custard, which can be used not only for spreading cakes, but also for decorating a dessert.

Ingredients:

  • 250 g of cottage cheese;
  • 0.5 l of milk;
  • 200 g of granulated sugar;
  • 3 eggs;
  • 50 g wheat flour;
  • 100 g butter.

Cooking steps.

  1. The oil is taken out in advance so that it becomes softer.
  2. Mix beaten eggs, sifted flour, melted butter and sugar. Separately whip the cottage cheese and combine with the total mass.
  3. Milk is poured into the multicooker bowl and the “Heating” mode is turned on. They heat up to a warm state.
  4. Pour milk into the main composition in a thin stream. Mix well.
  5. The resulting mixture is poured into a slow cooker and set the "Extinguishing" mode for 5 minutes (if necessary thick cream- for 8 minutes).
  6. The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

This cream attracts with its exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Required components:

  • 600 g of fatty (preferably homemade) cottage cheese;
  • 100 g of milk or dark chocolate;
  • 400 ml whipping cream;
  • 100 ml of fat milk;
  • 20 g of instant gelatin;
  • 1 g vanilla;
  • 50 ml of strong brewed coffee;
  • 60 g of granulated sugar.

Recipe.

  1. The cream is cooled in advance, and then whipped with half of the cooked sugar into a strong foam.
  2. Gelatin is soaked in water and heated in a water bath.
  3. Cottage cheese is rubbed with sugar and vanilla. Strain the coffee and pour into the curd mass, mix well.
  4. Chocolate is broken into slices, poured with milk and melted in the microwave or in a water bath.
  5. Combine all ingredients in a large bowl and mix gently.

With condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. So that the layer does not turn out to be excessively sweet, the components are diluted with fresh lemon juice.

Required products:

  • 350 g of cottage cheese;
  • 100 g of condensed milk (unboiled);
  • 50 g of powdered sugar;
  • 1 g vanilla;
  • 180 g butter.

Recipe.

  1. In a capacious cup with an immersion blender or mixer, beat pieces of butter with powdered sugar.
  2. Continuing to beat on a slow mode, condensed milk is introduced in parts (a spoonful at a time).
  3. Cottage cheese is ground through a fine sieve and added to the first mass. Continue beating with the mixer on low speed.
  4. The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Curd-yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

For cooking you will need:

  • 500 g non-grained cottage cheese 5% fat;
  • 400 g of natural yogurt;
  • 20 g packaged gelatin;
  • 80 g of granulated sugar;
  • 120 ml of water;
  • 40 ml concentrated juice to choose from.

Cooking technology.

  1. Gelatin is poured with cold water for 40 minutes.
  2. Beat cottage cheese with a mixer, add yogurt and continue to beat. In the process, sugar is added.
  3. The swollen gelatin is heated in a water bath until the granules disperse.
  4. Continuing to beat the curd-yogurt mass, add gelatin and juice.
  5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Cottage cheese-banana layer for cake

Banana is able to improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of cottage cheese, you should add this fruit.


You will need:

  • 0.5 kg of cottage cheese;
  • 3 medium ripe bananas;
  • 2 raw yolks;
  • 50 g butter;
  • 200 g sour cream;
  • 100 ml of milk;
  • 70 g of sugar;
  • 10 g vanilla sugar.

Cooking method.

  1. The yolks are beaten first separately, then with sugar. Grind thoroughly until the sand dissolves.
  2. They heat the milk, put sweet yolks into it and, bringing it to a boil, turn off the stove. The mixture is cooled at normal temperature.
  3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. Everything is in a blender.
  4. Enter the milk-yolk mixture, mix.
  5. The finished cream is placed in the refrigerator for half an hour.

    6. Curd-based creams are ideal for any biscuits. They go great with light, chocolate cakes, both simple and with various fillers.

The advantage of this sour dairy product ahead of others in 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:

  1. At medium speed of the mixer, beat the cottage cheese, butter and vanilla until smooth;
  2. Sift the icing sugar beforehand and, using a teaspoon, gradually introduce into the curd mass;
  3. 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

Belos gentle cream made with cream, perfect option 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:

  1. At medium speed of the mixer, beat the cottage cheese, vanilla and yogurt;
  2. Cream mixed with sugar, beat until strong foam in a separate bowl;
  3. 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:

  1. Grind cottage cheese;
  2. Beat the butter until fluffy with the powder;
  3. Continuing to beat, pour in a spoonful of condensed milk;
  4. 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:

  1. Beat the butter with powder for 5 minutes until fluffy;
  2. Introduce vanilla extract and cheese;
  3. 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, milky 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 most simple recipes making a cake. But only this one shows all the effectiveness of the delicacy.

On a note

The main secret perfect cream– 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.

Enjoy your meal!

In the next video - another recipe for making a simple curd cream for a cake.

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

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

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

Cream cheese cream

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

Cooking time - 20-30 minutes.

Ingredients:

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

Cooking:

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

Curd-sour cream

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

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

Cottage cheese cranberry cream

To prepare an original layer for a biscuit cake, you can diversify the taste of curd cream with sweet and sour cranberries. 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.

They appeared so long ago that today it is not known for certain who created this delicacy. And is it really that important? The main thing is that today air baking pleases all connoisseurs of tender and delicious desserts. The dough does not differ in great variety, 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 biscuit cake - is a direct proof of this.

Light and delicate dessert

Cottage cheese cream is one of the most popular types of cake filling. This is not at all surprising, because such a layer is not only tasty, but also very useful. Working with the cream is a real pleasure: it is very plastic and supple. The dessert is prepared in a matter of minutes, which is very important in the modern rhythm of life.

You don't need to be an experienced confectioner to make a delicious and tender cottage cheese cream. 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 with all seriousness, because the taste and taste will depend on its quality. appearance confectionery. The dairy product should have a pasty consistency. It is unlikely that it will be possible to make a tender, airy and plastic cream from coarse-grained cottage cheese. The taste of the ingredient is also very important: it should not be sour, otherwise the cake risks acquiring the same taste.

One of essential conditions- the freshness of the dairy product. Poor-quality cottage cheese will not only spoil the holiday treat, but also lead to food poisoning. You must carefully study the expiration date of the product before purchasing it. It should be taken into account that cake can be stored for several days and cottage cheese can turn sour already in ready dish. It is highly recommended to buy a product produced no earlier than a few days before purchase. It is especially important to follow this rule if the treat is 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 of good quality. Only by giving preference to natural ingredients, you can be sure of an impeccable result. Various analogues labeled "product" ( cheese product, sour cream product, etc.), they are not suitable for the production of cream, because 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, almonds, white and dark chocolate will give the cream bright colors and new flavors. For a magical aroma, you can 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 liquor.

Having prepared all the products and removed the mixer from the cabinet, you can safely proceed to create a luxurious treat. Cream sponge cake recipes will help create the most real masterpiece confectionery art.

Curd-cream layer

If you want to taste the most tender, light and airy delicacy that you can imagine, you should definitely make a curd-butter cream for a biscuit. The filling is impeccable in every respect: it is quickly prepared, easy to apply and does not flow out. The only drawback is the high calorie content, but dietary qualities are hardly expected from the cake.

You will need:

Walkthrough:

  1. Grind cottage cheese through a sieve with small holes.
  2. Pour the cream into a deep container, and then add powdered sugar, lemon juice and vanilla to them. Start the process of whipping with a mixer at a low speed. Gradually increasing the power, achieve the splendor of the mass. Well whipped cream should increase in volume.
  3. Gradually adding grated cottage cheese, intensively mix the mass, bringing it to a homogeneous state.
  4. Send the finished cream to the refrigerator for half an hour.

Tip: In order for the cream to whip better, it must be well chilled. Used cottage cheese should also be taken out of the refrigerator immediately before cooking.

Yogurt cream

Is it possible for people on a diet to enjoy the delicious taste of curd cream for biscuit cake? The yogurt recipe answers yes! The ingredients of the layer are very useful and are used separately even by those who carefully monitor their figure. So why not turn these products into light, gentle and insanely delicious stuffing for a 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 liquid, you can use a banana. This fruit is able to thicken the cream.

Curd filling with gelatin

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

You will need:

  • half a kilogram of cottage cheese 9%;
  • a 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.

Walkthrough:

Tip: if the cream nevertheless began to harden, 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 impregnation has a smooth, thick consistency, which makes it very docile even in the hands of an inexperienced cook. Unlike classic oil layers, cream with cottage cheese turns out to be very light and does not weigh down pastries. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other goodies.

Products:

  • kilogram of cottage cheese;
  • half a kilogram of butter;
  • a few tablespoons of lemon zest;
  • three cups 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 entered immediately after the curd.

Treats with condensed milk

The recipe for curd cream for biscuit with condensed milk is distinguished by its simplicity and richness. creamy taste. Such a layer resembles a 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.

Walkthrough:

  1. Turn cottage cheese into homogeneous mass using a sieve or blender.
  2. In a deep bowl, combine condensed milk and powdered sugar.
  3. Start the whipping process at a low speed. Increasing the power, slowly introduce the curd. Beat until fluffy, smooth.
  4. 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 curd cream turns out to be very lush, tender and airy. Sour cream gives such properties to the layer. The filling perfectly soaks even the driest cake layers. For cream, you need to 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;
  • vanilla sachet.

Process:

  1. Turn cottage cheese into a homogeneous mass in a standard way.
  2. Add vanilla, sugar and beat with a mixer for 5 minutes.
  3. With the mixer still running, gradually add sour cream. Beat all the ingredients until the volume doubles.
  4. Send the finished layer to a cold place for one hour.

Tip: 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

Cream with cottage cheese and banana turns out so tender 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;
  • several ripe bananas;
  • sachet of vanilla sugar.

Walkthrough:

Tip: the finished cream should be tasted. If bananas do not give enough sweetness, you can increase it with the help of powdered sugar.

Little tricks for big fun

Preparation of curd cream creative process. By experimenting with the ingredients, you can achieve incredible results that will delight all tasters. Properly selected natural ingredients will make baking not only tasty, but also healthy. So that the dessert always turns out to be “5+”, you should follow a few simple rules:

Having started baking with curd cream for the cake, you don’t have to worry that the dessert will remain invaluable. Products with such a filling always arouse admiration and gratitude from all those who were lucky enough to eat them. Bon appetit and the most delicious cakes!

Attention, only TODAY!