Curd cream for cake: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are a huge variety of creams that are used to smear the cake layers - butter, sour cream, custard … But among them there is a particularly tasty, delicate and light one. This is cream cheese. It is used not only for cakes, but also for other desserts - waffles, profiteroles, fruit salads. This cream is often served as a separate dessert. It can be with or without sourness, depending on the structure and fat content of the cottage cheese from which it is made. There are a lot of recipes for this cream. But in this article we will focus on the most interesting and popular ones that are used to make cakes.

Classic Curd Cream Recipe

Let's try to make a delicious filler for various desserts with a pleasant, delicate taste and velvety texture. To do this, we need 300 grams of fatty cottage cheese. It must be rubbed through a sieve or with a blender. Then the curd will getairy homogeneous structure, so necessary for the cream, and even the smallest lumps will disappear.

Now it's the butter's turn. We take it 70-80 grams. It should be at room temperature. Softened butter and mashed cottage cheese, together with vanilla essence, begin to beat with a mixer at low speed. So we get a homogeneous smooth structure. Slowly we begin to add 150 grams of powdered sugar - but always in small portions so that our curd cream does not exfoliate. We continue to beat. Do this until the powder is completely dissolved. Now the cream is ready. It can serve as a basic recipe that is good to experiment with. It is used both for cakes and for filling tubes.

With sour cream

This curd cream is suitable for different occasions. They decorate desserts and smear cakes, use them as an independent dish and even freeze them. The main secret of this cream is the presence of sour cream among the ingredients.

In order to cook it, you need to take 400 grams of good fat cottage cheese. You can use half a kilo of this product. As always, we wipe it through a sieve. Now let's take 150 grams of real sour cream - 20 or even 30 percent fat. So that it does not delaminate, a thickener can be added to it. But it’s even better to put sour cream on several layers of gauze and hang it down to whey down the glass.

After a few hours, the product will reach the desired density. Then sour cream, along with 100 g of powdered sugar, a bag of vanillin and spices - according toa pinch of saffron, cardamom and cinnamon - add to the grated cottage cheese. Whisk everything well together. Now put the resulting cream in the refrigerator for a while. It's ready to eat or decorate the cake.

If you want to use it as an independent dish, then it is better to sprinkle it on top with grated chocolate when put into bowls. Biscuit cakes are fastened with such curd cream. Sometimes canned or fresh fruits and seasonal berries are added inside.

Creamy

Probably the most delicious curd cream for cake. It comes out very airy. And the ingredients are very simple. This is 300 grams of cottage cheese - whatever you find. He may or may not be fat. We wipe it, as prescribed in previous recipes. Now take the same amount of cream. They must be at least 30% fat. Add 150 grams of sugar to the cream. Beat until a homogeneous mass comes out. Now it's the turn of a bag of vanilla sugar. As a result of all these manipulations, the cream should become thicker. When we have a good dense mass under the mixer nozzle, then it's time to combine it with mashed cottage cheese. This must be done very carefully. Then it is worth mixing everything well so that both components are completely dissolved in each other. That, in fact, is all.

Yogurt

What do you think the curd creams described in previous recipes were best suited for? For biscuitcake, you say. And you will be right. But this cream is very good for sand or waffle cakes. In a word, for those confectionery products that have thin cakes. We take cottage cheese and cream in the amount indicated in the previous recipe. That is 300 grams. Add a few tablespoons of sugar to the cream and whisk until it thickens. We wipe the curd. We combine it with 250 grams of natural yogurt. The amount is approximate and depends on the fat content of the product. Add some vanilla sugar. Combine cottage cheese with whipped cream. Mix carefully. Beat everything together until the mass becomes homogeneous and smooth. After that, put the cream in the refrigerator and hold for at least an hour.

Jelly curd cream for cake

This recipe is a little more complicated, but the confectionery is not only tender, but also very beautiful. This cream is suitable for both shortbread and biscuit cakes. For him, we need a pound of not too fatty cottage cheese and 400 grams of heavy cream. They should be thick enough to whip well, and the mass does not spread over the cake.

Now add sugar (a tablespoon) to the grated cottage cheese and mix well. Squeeze the juice from two lemons into a separate glass bowl. Finely grate the remaining peel. Now we combine cottage cheese and lemon juice together. Add one and a half tablespoons of fruit zest. Then carefully pour in the cream. Mix everything.

Pour a tablespoon of gelatin with warm water and leave it for a few minutes. When it swells, you needDrain the liquid so that there is only a little of it left. Now put the gelatin on a small fire and cook until dissolved. The main thing is not to bring to a boil.

When there are no lumps left, you need to remove the gelatin from the stove and cool. Then, in a small stream, inject it into the creamy mass. And now we begin to beat the cream with a mixer, first at low speed, then at high speed, and again at low speed. After the mass thickens, it is better to let it stand for about an hour in the refrigerator. And only then can you use this cream of curd cheese for a cake and smear cakes with it. To improve the taste and appearance, pieces of fruit can be added to the mass.

Jelly cream options

This impregnation of cakes is intended especially for lovers of delights. Photos of cakes with cottage cheese cream and citrus fruits are very effective, and guests simply spread these products. Their taste, on the one hand, is delicate, and on the other, rich. We wipe 350 grams of cottage cheese, mix it with lemon and orange zest (a tablespoon of each type), 50 grams of candied fruit. Now carefully add 100 ml of freshly squeezed juice. Preferably orange and lemon to harmonize with the zest. Pour 20 grams of instant gelatin with water, leave to swell, then boil until smooth. When cool, pour into cream. Fatty sour cream - 300 grams - beat with 150 g of powdered sugar and vanilla in a fluffy mass. Add to cream and stir. Refrigerate for at least an hour before spreading the cake.

Pear cream

This impregnation is made without sour cream, but with the addition of milk. We need 120 grams of it. Heat the milk, but do not bring to a boil. Pour it into a blender bowl. There we also add 300 grams of low-fat grated curd cheese, a little vanillin, three tablespoons with a top of sugar, and 150 grams of pear puree. You can rub the floor of a chocolate bar - then the children will be delighted with the cream. All this is whipped in a blender until it turns into a homogeneous mass. After settling the cream in the refrigerator, spread the cakes, decorate the cake with candied fruits, nuts and the remaining chocolate.

With condensed milk

This cream contains 400 curds. It should not be dry, good fat content and not sour. We wipe the cottage cheese, and then in a food processor combine it with a glass of 30% fat sour cream until a creamy mass is obtained. Then gradually pour in the condensed milk (10 tablespoons). Whisk again. Bring 200 grams of real oil to room temperature. Beat with a mixer until fluffy. Add curd cream in portions. We do not stop the whipping process. The resulting mass can be smeared with cakes. It is tasty, sweet and he althy.

With nuts

Cake with such a cream can be served both for a holiday and for a family tea party on Sundays. It takes about two hours to prepare, but the effort is worth it. We need a glass of sugar. We grind it to the state of powder - this can be done in a coffee grinder. Leave a teaspoon of gelatin to swell inhalf a glass of warm water.

Now take the milk. In half a glass with this liquid, add a tablespoon of flour. Let's stir. Put another half cup of milk on a small fire. Warm up. Add half a cup of milk with flour and gently bring to a boil. Refrigerate.

150 grams of cottage cheese rubbed, mixed with half the powdered sugar and three tablespoons of softened butter. Now we separate the yolks from 4 eggs. Let's rub them white with the second half of the powder. Add to curd. Pour in the milk mixture, gelatin. Add some vanilla and mix well.

Chop a glass of nuts. Also mix with cream. Now whip the egg whites into foam. Add to cream and mix again. We put it in the refrigerator for an hour and a half. Such a dessert tastes somewhat reminiscent of the famous Tiramisu. It can be flavored with cognac, rum or liquor.