Curd cream for cake - 10 recipes at home

Curd cream for sponge cake at home

Curd cream is easy to prepare and does not take long to complete. Perhaps the main condition for a successful result is high-quality cottage cheese. It should be fresh, soft and tender. A tasty cream will not work from poor raw materials. It is also important to break through the curd well with a blender or rub it through a sieve - small grains should disperse, and the overall consistency should become homogeneous.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 900 gr. ready-made curd cream.

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  We wipe the cottage cheese through a fine sieve or punch it well with a blender - it is important to achieve uniformity, creaminess of the product and get rid of grains. As for the fat content of cottage cheese, it is worth stopping at a low or medium percentage. The cream also includes butter, so the final fat content of the mass is already high, you should not increase it additionally with cottage cheese.
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  We take the butter out of the refrigerator and let it soften completely.
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  Put the butter in a bowl, add the icing sugar and begin to beat at low speed, gradually adding speed.
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  When the butter-sugar mass becomes lush, we begin to add the prepared cottage cheese in parts. Beat well after each addition. After all the ingredients are mixed and whipped, we stop work and put the finished cream in the refrigerator until use.

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Homemade curd cream for cake

This cream is great for a layer of cakes. This is a good alternative to the popular cream cheese, and it will especially delight those who love curd flavor in desserts. The fat content of the 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 texture - this is the key to obtaining a delicious cream. We also do not forget that only heavy cream is suitable for use in the cream, and before cooking it must be sure to cool it 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 tablespoons

Cream 30-33% - 300 ml.

Powdered sugar - 50 gr.

Cooking process:

1. Place the curd in a suitable container and add condensed milk to it. Punch the mass with an immersion blender. You need to work as long as the specific cottage cheese requires. It is important to completely break up all the grains and achieve a delicate uniform consistency of the mass.
2. Pour the well-chilled cream into a large bowl, add powdered sugar and vanillin to them. 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 beating so that the delicate product does not exfoliate.
3. Add the prepared cottage cheese in parts to the bowl to the cream. After each addition, beat well with a mixer.
4. After adding the entire amount of cottage cheese, the finished cream should acquire a thick, smooth and shaped consistency. Until the moment of use, the mass must be stored in the refrigerator.
5. The cream holds its shape well and can be used for setting out voluminous decorations. The edges of the deposited cream may have slightly torn outlines - this is the "behavior" of the curd in the composition.

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A simple and quick recipe for curd cream with condensed milk

With such a cream, you can not only sandwich cakes, but also use it to fill puff tubes, sand baskets, eclairs. The mass keeps its shape well due to the butter included in the composition. The curd cream turns out to be moderately sweet, has a delicate milky touch of condensed milk and goes well with various jams, marmalades 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. We take the butter out of the refrigerator in advance so that by the time the cream is prepared, it has time to soften well. We put it in a large bowl and begin to beat with a mixer at low speed, gradually increasing the speed. We achieve a lush light mass.
2. Pour vanillin and icing sugar into the whipped butter. We recommend sifting it before adding to break up any lumps and ensure that the powder dissolves well in the oil. Beat everything together with a mixer until mixing is complete.
3. Put the cottage cheese in a separate bowl and immediately pour the condensed milk into it.
4. Mix the products with an immersion blender and punch the mixture well to get a homogeneous, almost smooth mass.
5. We spread the curd mass in butter, whipped with powdered sugar.
6. Mix both mixtures with a spoon until a homogeneous cream is obtained. Beating is no longer required at this stage. To better keep the cream in shape when decorating the surface of the baking, be sure to keep it in the refrigerator for half an hour before setting it off. The mass will become harder and slightly denser.

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A quick and easy recipe for curd sour cream 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 a layer of biscuits, honey cake, as well as 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 to be liquid. It is better to use sour cream more fatly. If low-fat sour cream is available, then you can hang it in gauze overnight - the serum 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. curd-sour cream roughly.

Ingredients:

Cottage cheese - 200 gr.

Sour cream - 400 gr.

Granulated sugar - 50 gr.

Condensed milk - 200 gr.

Vanillin - 1/5 tsp

Cooking process:

1. We keep sour cream in the refrigerator before making the cream - 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 cream will taste.
2. Put the sour cream in a mixing bowl. Add condensed milk, vanillin and start working as a mixer. It is important to mix these ingredients together and make the mixture a little more fluffy than it was originally.
3. Now it's the turn of the curd. It must be processed so as to break up all the grains as much as possible: either wipe 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 we mix cottage cheese with sour cream mass.Beat the mass with a mixer at low speed to achieve complete homogeneity and smoothness. We store the cream in the refrigerator until use.

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How to make curd cream to flatten the cake

Curd cream can be used successfully to flatten the cake. The first important condition in the preparation of curd cream for this purpose is the use of high-quality butter. First, it should contain nothing but cream. Secondly, the fat content of the product should start at 80 percent. The second condition is fresh, unsaturated cottage cheese. Its fat content can be any. The third condition is the presence of a blender and a powerful mixer. Without this technique, it is very difficult to achieve smooth uniformity and splendor 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. Cottage cheese must be removed from the grains and give it a uniform consistency. You can pass the product through a meat grinder with a fine grid, or punch with a blender, or rub through a sieve.
3. We 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. Fill with powdered sugar and beat with a mixer until a fluffy homogeneous mass.
4. The powdered sugar should completely dissolve, and the mass should acquire a creamy character.
5. Add the prepared cottage cheese to the resulting mass and work with a mixer again until the mixture becomes homogeneous.
6. At the end of cooking, flavor the cream with vanilla and beat again for a couple of minutes.
7. Put the finished cream in the refrigerator for fifteen to twenty minutes, after which you can start leveling.

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Curd-yogurt cake cream at home

Curd-yoghurt cream has a specific delicate sourness characteristic of yoghurt. It is ideal for light sponge cakes or other products that need moisture and juiciness without weighing them down. When yogurt is combined 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, we introduce 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-yoghurt cream approximately.

Ingredients:

Cottage cheese - 450 gr.

Natural drinking yoghurt - 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 cottage cheese for such a cream fatter. It is the fatty product that gives the richness of taste and creamy notes to the finished cream. However, if the task is to reduce the calorie content of the product, then low-fat cottage cheese is also perfect - it will still turn out delicious. Place the curd in a bowl, add powdered sugar and vanillin to it. We punch the components with an immersion blender until maximum homogeneity - it is advisable to break up all small grains.
2. Pour natural yogurt into the curd mass and continue to work with a blender to mix the products and get uniformity.
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 cold cream into a large bowl and beat with a mixer at high speed until thickened and fluffy. As soon as the mass begins to form peaks behind the rim, we stop work in order to prevent delamination.
5. Mix the whipped cream in portions into the curd-yoghurt mixture.At this stage, whipping is not required, you can simply mix the masses with a spatula. Put the swollen gelatin on the stove and heat it, stirring continuously with a spoon or a whisk. As soon as all the grains are dissolved, stop heating. Let the resulting liquid cool to a warm state, after which we pour it in a thin stream to the curd-yogurt cream. Ready! The cream immediately after preparation has a liquid consistency, but after cooling it hardens well.

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Delicious cottage cheese cream with fruit for the cake

For such a cream, you can use pears, sweet apples, apricots, peaches. Boil the fruit beforehand to soften the hard pulp. After that, 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. Creamy richness will not be here, but fruity juiciness is provided.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 450 gr. the finished cream is approximate.

Ingredients:

Cottage cheese - 260 gr.

Pears - 300 gr.

Powdered sugar - 2 tablespoons

Cooking process:

1. We prepare this recipe with pears. We rinse them and place them in a saucepan. Fill with water and place on the stove. From the moment of boiling, cook for about seven to ten minutes. By the end of cooking, pierce the fruit with a thin knife: if the blade enters without strong resistance, then the pears can be taken out. Let them cool completely. If you beat hot or warm fruits with cottage cheese, the resulting mass will turn out to be too liquid. After cooling down, cut out the seed box.
2. Place the cottage cheese in a blender bowl, cover it with powdered sugar and punch everything together until it is as homogeneous as possible.
3. Next, right into the bowl to the curd mass, put the boiled pears cut into pieces, close the lid and turn on the blender again. The fruit pulp should be completely mashed and mixed with the curd.
4. The cream is ready. Its consistency is homogeneous, slightly loose and airy. From a spoon, such a cream falls in a light lump. It is ideal to use it for a layer of airy biscuits - their pores quickly absorb a 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 to be 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 provided. Such a cream is well suited for biscuit-type products - porous cakes partially absorb the delicate mass, while allowing it to remain in the form of a layer on the surface.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 550 gr. the finished cream is approximate.

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 the gelatin in a small container and fill it with the indicated amount of water. Stir and leave for twenty to twenty-five minutes to swell.
2. Rub the cottage cheese through a fine sieve or punch it with an immersion blender. At this stage, it is important to give the product a uniform consistency.
3. Pour granulated sugar on top of the worked-out cottage cheese.
4. With a blender, we once again break through the mass until the sugar crystals dissolve - so the cottage cheese once again gets the opportunity to become softer and more homogeneous.
5. We put the soaked gelatin in a water bath and, with constant stirring, heat it until the granules are completely dissolved.
6. Let the resulting liquid cool slightly and then pour it in a thin stream to the curd mass. Mix well.
7. Pour the chilled cream into a bowl for whipping and start working with a mixer at high speed.We seek to obtain a lush dense mass. When the specified consistency is reached, we stop whipping so as not to interrupt the delicate cream.
8. Add the whipped cream in parts into the curd-gelatin mass, kneading well with a spoon or spatula after each addition. Thus, we introduce the entire volume of the creamy foam.
9. The cream is ready. We keep it in the refrigerator until use. It is important to understand that the mass grasps well in the cold, so it will be more convenient to sandwich the cakes immediately after making the cream.

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Curd cream for decorating a cake at home

To make the curd cream cream smooth and uniform, we recommend taking pasty curd for its preparation. The optimum fat content for taste and consistency is 9%. And in order for the finished cream to keep its shape well and allow any decorations to be deposited, we add butter. It should be a purely natural cream product, never vegetable margarine. This cream is ideal both for the layer of cakes and for decorating cakes.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 400 gr. the finished cream is approximate.

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 for complete softening. You cannot melt it, since this will completely break the consistency of the mass and will not allow the cream to form.
2. Put the pasty chilled cottage cheese into a bowl of suitable volume, pour out the vanillin and add cubes of softened butter. Begin to beat 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 low to medium power, it is better to add the powder after pre-whipping the curd-butter mixture.
4. We continue to beat with a mixer until the powder dissolves. You should get a homogeneous, smooth, shape-retaining mass. We remove the prepared cream in the refrigerator and let it cool for fifteen to twenty minutes. The cream can then be used to decorate the cake.

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A simple and delicious recipe for curd cheese cream for cake

A universal version of the cream, which is great for both cakes and other confectionery filling. It keeps its shape well, has a delicate creamy taste with a bit of sourness, light and non-greasy in consistency. In addition, the cost of the cream is more budgetary than, for example, cream cheese, since it contains inexpensive cottage cheese. He is also "responsible" for the slight sourness against the background of the general sweetness. This prevents the cream from becoming cloying and obsessively sweet.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 500 gr. the finished cream is approximate.

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 cottage cheese soft, pasty. If it is watery, then you should first hang it in gauze for several hours so that the excess serum is glass. So the finished cream will turn out denser and richer. Put the curd in a bowl. Add curd cheese and powdered sugar to it. It is not worth replacing the powder with sugar, since there will be a problem with the dissolution of large sugar crystals.
2. Begin to beat the ingredients with a mixer at low speed. We gradually build up momentum and achieve a homogeneous fluffy mass. It will take approximately two to three minutes to whisk.
3. Put the heavy cream in a separate container and beat it until you get a dense, fluffy foam that keeps its shape well. As soon as the foam forms stable peaks, we stop work in order to prevent the cream from stratifying.
4. Mix the whipped cream in portions into the curd mass. For mixing, use a mixer at low speed. It is important just to mix both masses well, but not to whisk them.
5. The cream is ready. put it in the refrigerator for cooling and stabilization for an hour or two. After that, we use the mass for its intended purpose - for interlayer, filling, leveling or decoration.

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