Curd cream for cake

Curd cream for cake is an incredibly tender and airy delicacy that is very easy to prepare at home. This product will make your dessert even more vibrant and interesting in taste. Before you begin the culinary process, we recommend using proven recipes from our selection.

Homemade curd cream for sponge cake

Curd cream is easy to prepare and does not require much time to complete. Perhaps the main condition for a successful result is high-quality cottage cheese. It should be fresh, soft and tender. Bad raw materials will not make a tasty cream. It is also important to thoroughly punch the cottage cheese with a blender or rub it through a sieve - the small grains should disperse and the overall consistency should become homogeneous.

1. 
   How to make curd cream for a cake at home? We rub the cottage cheese through a fine sieve or beat it well with a blender - it is important to achieve a homogeneous, creamy product and get rid of grains. As for the fat content of cottage cheese, it is worth focusing on a low or medium percentage. The cream also contains butter, so the final fat content of the mass is already high; you should not increase it additionally with cottage cheese.
2. 
   Take the butter out of the refrigerator and let it soften completely.
3. 
   Place the butter in a bowl, also add the powdered sugar and begin beating at low speed, gradually increasing the speed.
4. 
   When the butter-sugar mass becomes fluffy, begin to add the prepared cottage cheese in parts. After each addition, beat well. After all the ingredients are mixed and whipped, stop working and put the finished cream in the refrigerator until ready to use.

Bon appetit!

Homemade curd cream for cake

This cream is great for layering cakes. This is a good alternative to the popular cream cheese, and will especially please those who love the curd flavor in desserts. The fat content of cottage cheese, by and large, does not matter for the cream. It is important to choose high-quality, fresh cottage cheese with a pleasant taste and delicate consistency - this is the key to obtaining a tasty cream. Do not forget also that only heavy cream is suitable for use in cream, and before cooking it must be cooled in the refrigerator.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 600 gr. ready-made curd cream.

Ingredients:

Cottage cheese – 350 gr.

Condensed milk – 2 tbsp.

Cream 30-33% - 300 ml.

Powdered sugar – 50 gr.

Cooking process:

1. Place the cottage cheese in a suitable container and add condensed milk to it. Using an immersion blender, beat the mixture. You need to work for as long as the specific cottage cheese requires. It is important to completely break up all the grains and achieve a soft, uniform consistency of the mass.

2. Pour the well-chilled cream into a large bowl, add powdered sugar and vanillin. We begin to beat the mixture with a mixer at low speeds, gradually increasing the speed. As soon as the cream becomes fluffy and begins to form peaks from the whisk, stop whipping so that the delicate product does not separate.

3. Add the prepared cottage cheese to the cream in a bowl. After each addition, mix gently.

4. After adding the entire amount of cottage cheese, the finished cream should acquire a thick, smooth and shaped consistency. The mixture should be stored in the refrigerator until use.

5. The cream holds its shape well and can be used for placing voluminous decorations. The edges of the deposited cream may have slightly ragged outlines - this is the “behavior” of the cottage cheese in the composition.

Bon appetit!

A simple and quick recipe for curd cream with condensed milk

You can not only layer cakes with this cream, but also use it to fill puff pastry tubes, shortbread baskets, and eclairs. The mass holds its shape well due to the butter included in the composition. The curd cream turns out to be moderately sweet, has a delicate milky note of condensed milk and goes well with various jams, marmalade and, in general, with any jam, if we talk about additional layers in desserts.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 500 gr. ready-made curd cream approximately.

Ingredients:

Cottage cheese – 250 gr.

Butter – 170 gr.

Condensed milk – 70 gr.

Powdered sugar – 70 gr.

Vanillin – ¼ tsp.

Cooking process:

1. Take the butter out of the refrigerator in advance so that by the time the cream is prepared it has time to soften well. Place it in a large bowl and start beating with a mixer at low speeds, gradually increasing the speed. We achieve a lush light mass.

2. Pour vanillin and powdered sugar into the whipped butter. We recommend sifting it before adding it to break up any lumps and ensure that the powder is well dissolved in the oil. Beat everything together with a mixer until completely mixed.

3. Place the cottage cheese in a separate bowl and immediately pour condensed milk into it.

4. Using an immersion blender, mix the products and beat the mixture well to obtain a homogeneous, almost smooth mass.

5. Place the curd mixture into the butter, whipped with powdered sugar.

6. Using a spoon, mix both mixtures until a homogeneous cream is obtained. There is no need to beat at this stage. To ensure that the cream holds its shape better when decorating the baking surface, be sure to keep it in the refrigerator for half an hour before depositing. The mass will become harder and a little denser.

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Quick and easy recipe for curd and sour cream for cake

The ingredients for such a cream can be found in almost any refrigerator. The cooking process itself does not require special conditions. The resulting cream is well suited for layering sponge cakes, honey cakes, and pancake cakes. It is important to choose the right cottage cheese: it must be fresh and not too wet so that the finished cream does not turn out liquid. It is better to use thicker sour cream.If you have low-fat sour cream, you can hang it in gauze overnight - the whey will drain and a thick, tender mass will remain, which is ideal for cream.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 700 gr. cottage cheese and sour cream approx.

Ingredients:

Cottage cheese 9% – 200 gr.

Sour cream 25% – 400 gr.

Granulated sugar – 50 gr.

Condensed milk – 200 gr.

Vanillin – 1/5 tsp.

Cooking process:

1. Before preparing the cream, keep the sour cream in the refrigerator - it should be well chilled. You can use cottage cheese of any fat content, but the fatter it is, the more richly creamy and delicate the taste of the cream will be.

2. Place sour cream in a mixing bowl. Add condensed milk, vanillin and start working with the mixer. It is important to mix these ingredients and make the mixture a little fluffier than it was originally.

3. Now it’s the turn of the cottage cheese. It must be processed in such a way as to break up all the grains as much as possible: either rub it through a fine sieve, or thoroughly punch it with a blender. In the latter case, immediately add granulated sugar to it. If the cottage cheese was rubbed through a sieve, then add sugar to it after this procedure.

4. Now mix the cottage cheese with the sour cream mass. Using a mixer at low speed, beat the mixture until completely homogeneous and smooth. Store the cream in the refrigerator until use.

Bon appetit!

How to prepare curd cream for leveling a cake

Curd cream can be successfully used to level the cake. The first important condition in preparing curd cream for this purpose is the use of high-quality butter. Firstly, it should contain nothing but cream.Secondly, the fat content of the product should start at 80 percent. The second condition is fresh, unmoistened cottage cheese. Its fat content can be anything. The third condition is the presence of a blender and a powerful mixer. Without this technique it is very difficult to achieve a smooth uniformity and fluffiness of the cream.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 600 gr. ready-made curd cream approximately.

Ingredients:

Cottage cheese – 350 gr.

Butter – 180 gr.

Powdered sugar – 150 gr.

Vanillin – a pinch.

Cooking process:

1. We use fresh and high-quality cottage cheese. The final taste of the cream depends on its initial taste. If the product is sour, the result will also have a sour taste, even if you add more powdered sugar.

2. The cottage cheese must be freed from grains and given a uniform consistency. You can pass the product through a meat grinder with a fine grid, or punch it with a blender, or rub it through a sieve.

3. Take the butter out of the refrigerator in advance and leave it at room temperature to soften. Then cut it into small cubes and put it in a bowl. Add powdered sugar and beat with a mixer until fluffy and homogeneous.

4. The powdered sugar should completely dissolve, and the mass should become creamy.

5. Add the prepared cottage cheese to the resulting mass and work with the mixer again until the mixture becomes homogeneous.

6. At the end of cooking, flavor the cream with vanilla and beat again for another couple of minutes.

7. Place the finished cream in the refrigerator for fifteen to twenty minutes, after which you can begin leveling.

Bon appetit!

Homemade curd and yoghurt cream for cake

Curd-yogurt cream has a specific delicate sourness characteristic of yogurt. It is ideal for light sponge cakes or other products that need moisture and juiciness without weighing them down. When combining yogurt with cottage cheese, the total mass turns out to be quite liquid, which, of course, is inconvenient when working with cakes. To stabilize the texture, add gelatin - after cooling, the cream thickens and takes on the desired density.

Cooking time: 25 min. excluding gelatin swelling time.

Cooking time: 20 min.

Servings: 850 gr. ready-made curd-yogurt cream approximately.

Ingredients:

Cottage cheese – 450 gr.

Natural drinking yogurt – 200 gr.

Cream 30-33% - 150 gr.

Powdered sugar – 130 gr.

Vanillin – ¼ tsp.

Gelatin – 25 gr.

Cold water – 100 ml.

Cooking process:

1. It is better to use thicker cottage cheese for this cream. It is the fatty product that gives the richness of taste and creamy notes to the finished cream. However, if the goal is to reduce the calorie content of the product, then low-fat cottage cheese is perfect - it will still turn out delicious. Place the cottage cheese in a bowl, add powdered sugar and vanillin. Blend the ingredients with an immersion blender until they are as smooth as possible – it is advisable to break up all the small grains.

2. Pour natural yogurt into the curd mass and continue to work with the blender to mix the products and obtain homogeneity.

3. Place the gelatin in a separate small container and fill it with water in the specified amount. Leave to swell for twenty to twenty-five minutes.

4. At this time, pour the cold cream into a large bowl and beat it with a mixer at high speed until thick and fluffy.As soon as the mass begins to form peaks behind the rim, we stop working to prevent separation.

5. Mix the whipped cream in parts into the curd and yogurt mixture. At this stage, no whipping is required; you can simply mix the mixtures with a spatula. Place the swollen gelatin on the stove and heat it, stirring continuously with a spoon or whisk. As soon as all the grains are dissolved, stop heating. Let the resulting liquid cool to a warm state, then pour it in a thin stream into the curd and yogurt cream. Ready! Immediately after preparation, the cream has a liquid consistency, but after cooling it hardens well.

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Delicious curd cream with fruit for cake

For this cream you can use pears, sweet apples, apricots, and peaches. Boil the fruit first to soften the hard pulp. After this, puree and mix with cottage cheese. This version of the cream will be especially appreciated by those who love cakes, but are concerned about their high calorie content. In fact, part of the cream is replaced with fruit pulp, and the final taste of the product only benefits from this! The cakes receive more moisture and become more tender. There will be no creamy richness here, but fruity juiciness is guaranteed.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 450 gr. finished cream approximately.

Ingredients:

Cottage cheese – 260 gr.

Pears – 300 gr.

Powdered sugar – 2 tbsp.

Cooking process:

1. We prepare this recipe with pears. We wash them and place them in a saucepan. Fill with water and place on the stove. From the moment it boils, cook for approximately seven to ten minutes. Towards the end of cooking, pierce the fruit with a thin knife: if the blade enters without strong resistance, then the pears can be removed.Let them cool completely. If you beat hot or warm fruits with cottage cheese, the final mass will be too liquid. After cooling, cut out the seed pod.

2. Place the cottage cheese in a blender bowl, add powdered sugar and beat everything together until as smooth as possible.

3. Next, put the boiled pears cut into pieces directly into the bowl with the curd mass, close the lid and turn on the blender again. The fruit pulp should be completely pureed and mixed with cottage cheese.

4. The cream is ready. Its consistency is homogeneous, slightly loose and airy. This cream falls off a spoon in a light lump. It is ideal to use as a layer of airy biscuits - their pores quickly absorb the delicate cream.

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Curd cream with gelatin for sponge cake

When preparing curd creams for cakes, the question always looms: “Will the mass turn out too liquid?” This largely depends on the quality of the raw materials, so it can sometimes be difficult to predict the result. But there is always a way out in the form of gelatin. With its addition, the question of consistency does not arise in principle - a delicate, dense, shape-holding layer of cream between the cakes is ensured. This cream is well suited for biscuit-type products - the porous cakes partially absorb the delicate mass, allowing it to remain as a layer on the surface.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 550 gr. finished cream approximately.

Ingredients:

Cottage cheese – 250 gr.

Cream 30-33% - 250 gr.

Granulated sugar – 100 gr.

Gelatin – 10 gr.

Cold water – 50 gr.

Cooking process:

1. Place gelatin in a small container and fill with the specified amount of water. Stir and leave for twenty to twenty-five minutes to swell.

2.We rub the cottage cheese through a fine sieve or beat it with a submersible blender. At this stage it is important to give the product a uniform consistency.

3. Pour granulated sugar on top of the grated cottage cheese.

4. Using a blender, beat the mixture again until the sugar crystals dissolve - this way the cottage cheese will once again have the opportunity to become more tender and homogeneous.

5. Place the soaked gelatin in a water bath and heat it with constant stirring until the granules are completely dissolved.

Bon appetit!

Curd cream for decorating a cake at home

To make the curd cream smooth and homogeneous, we recommend using paste-like cottage cheese for its preparation. The optimal fat content for taste and consistency is 9%. And in order for the finished cream to hold its shape well and allow any decorations to be deposited, add butter. It should be an exclusively natural product made from cream, and in no case vegetable margarine. This cream is ideal both for layering cake layers and for decorating cakes.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 400 gr. finished cream approximately.

Ingredients:

Pasty cottage cheese – 260 gr.

Butter – 150 gr.

Powdered sugar – 200 gr.

Vanillin – 2 gr.

Cooking process:

1. Before preparing the cream, it is better to cool the cottage cheese well, but, on the contrary, leave the butter at room temperature to completely soften. You cannot melt it, as this will completely disrupt the consistency of the mass and will not allow the cream to form.

2. Transfer the paste-like chilled cottage cheese into a bowl of suitable volume, pour in vanillin and add cubes of softened butter.Start beating with a mixer at low speed, gradually increasing the speed. You need to get a homogeneous, slightly fluffy mass.

3. If the mixer is powerful enough, at the previous stage you can immediately add powder to the cottage cheese and butter and beat in one go. If the technique is of low or medium power, it is better to add powder after preliminary beating the curd-butter mixture.

4. Continue beating with a mixer until the powder dissolves. The result should be a homogeneous, smooth mass that retains its shape. Place the prepared cream in the refrigerator and let it cool for fifteen to twenty minutes. After this, the cream can be used to decorate the cake.

Bon appetit!

A simple and delicious recipe for cottage cheese cream for cake

A universal version of cream that is great for both cakes and filling other confectionery products. It holds its shape well, has a delicate creamy taste with a hint of sourness, and is light and non-greasy in consistency. In addition, the cost of the cream is lower than, for example, cream cheese, since it contains inexpensive cottage cheese. It is also “responsible” for the slight sourness against the background of overall sweetness. This prevents the cream from becoming cloying and obsessively sweet.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 500 gr. finished cream approximately.

Ingredients:

Cottage cheese – 200 gr.

Curd cheese – 200 gr.

Powdered sugar – 100 gr.

Cream 30-33% - 100 gr.

Cooking process:

1. It is better to use soft, paste-like cottage cheese. If it is a bit runny, you should first hang it in gauze for several hours so that the excess whey drains away. This will make the finished cream denser and richer. Place the cottage cheese in a bowl. Add curd cheese and powdered sugar to it.You should not replace powder with sugar, as there will be a problem with dissolving large sugar crystals.

2. Using a mixer at low speed, begin to beat the ingredients. We gradually increase the speed and achieve a homogeneous fluffy mass. It will take approximately two to three minutes to beat.

3. Place the heavy cream in a separate container and beat it until you get a dense, fluffy foam that holds its shape well. As soon as the foam forms stable peaks, we stop working to prevent the cream from separating.

4. Mix whipped cream in portions into the cheese and curd mass. To mix, use a mixer at low speed. It is important to simply mix both masses well, but do not beat them.

5. The cream is ready. put it in the refrigerator to cool and stabilize for an hour or two. After this, we use the mass for its intended purpose - for layering, filling, leveling or making decorations.

Bon appetit!