Curd cream: cooking recipe

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

Want to learn how to make a simple, easy, he althy and extremely tasty dessert? Then we suggest you get acquainted with the recipe for curd cream. The product is also versatile - it is a light independent dish, and a great layer in biscuit and pancake cakes, and a delicate cream for waffle rolls, and sauce for fruit.

Classic Curd Cream Ingredients

Introducing the recipe for cottage cheese cream, let's start by listing the necessary ingredients:

• Cottage cheese 9% fat - 300g
• Butter - 70g
• Sugar (powdered sugar) - 450g
• Vanillin - 7 g.

In 100 g of cooked product - 326 kcal. You will spend 15-20 minutes to create the cream. Shall we begin?

Classic: cooking

And here is the recipe for curd cream for a cake or any other dessert:

1. Place cottage cheese, softened butter and a pinch of vanilla in a deep bowl.
2. Now take a mixer - you need to mix the ingredients untilhomogeneous thick and airy cream.
3. Turn off the mixer, add sugar. It is best to use powder instead of sand for cream.
4. Stir the sugar with the cream already with a spoon.
5. Now we take the mixer again and beat the mass until airy for 2-3 minutes.

That's all, here is a light and tasty curd cream.

Curd cream with gelatin: ingredients

The most suitable recipe for curd cream for sponge cake. You will get a delicate and light layer for dessert.

What you will need:

• 8% fat cottage cheese - 500g
• Boiled filtered and already chilled water - 150g
• Sugar, powdered sugar - 200g
• Granulated Gelatin - 20g

Caloric content is low - 181 kcal per 100 g of cream. It will take an average of 40 minutes to cook.

Cream with gelatin: preparation

And here is the recipe for cottage cheese cream with a photo:

1. First of all, gelatin is poured into a metal bowl - it is poured with chilled water. Before the mass is completely thickened, 40 minutes should pass.
2. Put the gelatin aside and take the cottage cheese. The product is rubbed through a sieve, and then whipped with a blender or mixer at medium speed.
3. Now we need to melt the hardened gelatin until the granules are completely dissolved. It cools naturally, in no case in the refrigerator!
4. Mix the curd soufflé with powdered sugar, pour into the mass alreadychilled gelatin.
5. Cream before a layer of cake, preferably 15 minutes to hold in the refrigerator.

Curd souffle is very good for layered desserts, it looks beautiful in the cut.

Curd-sour cream: ingredients

Found a recipe for a pancake cake with curd cream? We invite you to experiment a little - replace the soufflé with this gentle and easy-to-prepare cream. Try it! The ingredients for the dessert cream are simple:

• Cottage cheese 8% fat - 1 pack (1 kg).
• Sour cream (it is best to choose the fattest one) - 400 g.
• Granulated sugar - 1 cup.

Calorie content of 100 g of soufflé - 234 Kcal. It takes about 20 minutes to cook.

Curd-sour cream: preparation

And now the recipe for curd cream with sour cream:

1. We start by carefully rubbing the curd through a sieve so that not a single large grain remains.
2. Now, mix the granulated sugar with sour cream in a separate container until the crystals dissolve.
3. At the final stage, combine the curd and sour cream, beat it with a blender or mixer until thick, light and airy.

The most capricious product here is sour cream. If you overbeat it, you will get not an airy cream, but a liquid curd mass.

The taste will be noticeably richer if you add a packet of vanillin during cooking. By the way, sour cream in this recipe is quite possible to replace withthick fruit yogurt! The resulting soufflé will surprise you with its lightness and delicate taste.

Citrus curd cream: ingredients

This delicacy is perfect both on its own and as a layer for a cake. Here's what you'll need to make this dessert:

• 10% fat cottage cheese - 300g
• Lemon - 1 medium fruit.
• Pack of Granulated Gelatin - 15g
• Sugar syrup - 70 ml.
• Cream - 350 ml.
• Your favorite nuts - 50g
• Regular sugar - 100g
• Vanillin - 7 g.
• The top of the orange peel is the zest.

For 100 g of such a product - 207 Kcal. You will spend 30-40 minutes of free time preparing it.

Now let's create something delicious!

Citrus curd cream: preparation

The recipe for curd cream with citrus and nut notes is as follows:

1. Knead the curd well. You can use the grandmother's method - a fine sieve. Another option is a mixer or blender.
2. Mix sugar with vanilla, add to curd. Now we beat with a mixer to the state of a lush soufflé.
3. Chop the nuts, fry if necessary, then add to the total composition.
4. We grate the orange peel very finely. Next, it must be combined with cream.
5. Peel the lemon (if you want a sweeter soufflé, then replace the fruit with an orange), cut into small slices. The fruit is crushed with a mixer or blender to a liquidstatus.
6. Add sugar syrup to citrus juice.
7. Now combine all the resulting components in a common bowl, then beat in a blender until a smooth, gentle soufflé.

Pineapple Curd Cream Ingredients

And another great recipe for curd cream for a biscuit dessert. Here's what you need to prepare it:

• Cheese - 1 Pack (500g).
• Canned pineapple from a can - 100g
• Heavy cream - 300 ml.
• Powdered sugar - 60g
• Gelatin granulated - 20g
• Vanillin - 10g

100 g of pineapple cream soufflé will contain 291 kcal. The meal takes 25 minutes to prepare (+30 minutes to cool the gelatin).

Pineapple cream: preparation

And now we will tell you how to make this amazing layer for the cake:

1. Pour gelatin with liquid, best of all with milk. It will take half an hour to swell.
2. The frozen gelatin mixture is dissolved in a water bath (it is important not to bring the product to a boil!). Then cool naturally for half an hour.
3. Add vanillin to powdered sugar, pour the composition into cream.
4. Mash the cottage cheese without leaving large grains, combine with sweet cream and beat the mass with a mixer.
5. Without stopping the mixer, pour the already cooled gelatin into the composition in a thin stream.
6. Beat the mixture until nice and fluffy.
7. Cut the pineapples into small cubes.
8. Send the fruit to a bowl, gently stir the pineapple soufflé with a spoon.
9. For complete readiness, we recommend sending the cream in the refrigerator for half an hour.

What good is this fruit soufflé? It perfectly emphasizes the taste of not only biscuit, but also shortbread and puff pastry.

Cream cheese cream: ingredients

Introducing another popular cream cheese cream recipe. It requires very simple ingredients:

• Curd Cheese - 300g
• Powdered sugar - 90-100g
• Butter (fat content - not less than 80%) - 100-120 g.
• Vanillin - 1 pinch.

Cream cheese cream: preparation

And now let's figure out how to make the most delicate soufflé:

1. Cut the butter into small pieces, leave warm to soften.
2. Beat the softened butter with a mixer. Add powder and vanilla along the way.
3. Continue beating until the mixture is smooth and white.
4. Introduce curd cheese in small portions.
5. Beat for about two more minutes.

That's all, the delicate cream soufflé is ready! By the way, in addition to vanilla, you can use other flavors, add natural dyes.

Secrets of real curd soufflé

To prepare a delicious, he althy and beautiful dessert or layer for a cake, follow these rules based on the experience of confectioners:

• Always choose foods with the fat content recommended in the recipe. This directly affects the taste. In the case of curd cream, fatter will not mean better, as it is a dietary product.
• Packaged cottage cheese is not good enough for our recipes. Crumbly is best, homemade is ideal.
• Confectioners say that the splendor of curd-sour cream souffle will give the following: mix sour cream with sugar in advance and let it brew in the refrigerator.
• Gelatin is the best way to keep the shape of the delicate curd layer.
• We advise you to put the curd-sour cream and curd-yoghurt layers in the refrigerator before cooking the biscuit cake. This will make the cream stick more firmly, which will help the whole dessert to keep its shape.
• For whipping the curd mass, it is best to turn to a mixer or blender. With a whisk or a fork, despite all efforts, it is difficult to achieve airiness, density and uniformity of the composition.
• Do not replace butter with spread or margarine - these ingredients will spoil the taste of the soufflé.

Curd cream is a delicious delicacy, which is good both as an addition to fruit for breakfast, and as a layer for cakes - biscuit, puff, shortbread. We advise you to try fruit variations and curd cheese soufflé.