Curd cream: the best recipes with photos. Step-by-step recipe for curd cream for cake

Today we’ll look at an amazingly delicious cream, which has many flavor variations, but its base remains the same - cottage cheese. made with sour cream, cream, yogurt, butter and even brewed with milk. It can also serve as a separate dessert, decorated with nuts, chocolate or fruit.

Honestly, when I tried it, I simply fell in love with its very pleasant and non-greasy taste. It seemed to me that its preparation required a lot of products and some complex actions, but it turned out that none of this was true.

But it was the moment when my sister made a cake with this cream for my nephew’s first birthday that captivated me. Well, if she managed to prepare such a cream with a one-year-old baby in her arms, then it means that it is quite affordable. Let's start looking at the recipes.

So, to make curd cream you need only three products:

• cottage cheese,
• liquid milk component and sugar.

If you are for a healthy diet or count calories, then you can take cottage cheese with 0% fat and low-calorie yogurt, and you will still get cream!

Those who like it sweeter can add condensed milk to it, some add candied fruits and dried fruits, others like the taste of crushed nuts. All additives are up to your taste and imagination, but the basics remain the same.

This cream is prepared with and without gelatin. Gelatin allows the mass to become denser and hold its shape well; it is usually used for decoration.

For a layer, a cream of medium consistency is enough.

By the way, I either take homemade cottage cheese or make it from kefir (in a water bath). But you can take any fat content purchased in a pack and, most often, it comes without lumps and has a uniform consistency.

By the way, in most recipes for making creams it is recommended to use powdered sugar, this way it is easier not to overbeat the cream due to waiting for the sugar grains to dissolve.

Per 100 grams of cream it turned out to be approximately 342 kcal, based on the calorie content of low-fat cottage cheese 71 kcal, yogurt 31 kcal, sugar 4 spoons - 240 kcal. Conclusion, if you want fewer calories, reduce the amount of sugar in the recipe.

This recipe can be called classic because it comes without any additives. And, by the way, take all food from the refrigerator. Warm cream should not be whipped at all, otherwise you will end up with butter and buttermilk instead of cream. And the cottage cheese does not release water while it is in the refrigerator.

Ingredients:

• Pack of cottage cheese
• A glass of cream from 30%
• A glass of powdered sugar, less if possible

Preparation:

1. The cottage cheese should be without moisture and without lumps. If you have homemade cottage cheese, then grind it through a sieve.
2. The entire cooking process will take you about three minutes.
3. Pour powdered sugar and cream into the cottage cheese and mix everything.
4. If you need a thicker cream, then you can not use all the cream.
5. Remember that it is better to start using the mixer at minimum speed, gradually increasing it.

By mixing this cream with fruits or berries, you can get a separate cake, without any baking cake at all, because the cream holds its shape well in the refrigerator.

I saw that some housewives do not grease the cakes with it, but cut the cake and mix it with cream in a bowl, then cover the mold with film, put the resulting mass there and put it in the refrigerator for the gelatin to swell. In two hours you will get a very unusual and delicious dessert, keeps its shape as in the photo. Believe me, your household will appreciate it.

But you can also decorate and soak the cakes with it. By the way, it is also suitable for filling tubes.

Ingredients:

• 900 g cottage cheese
• 20 g gelatin
• 250 ml milk
• 200 g butter
• 9 tbsp. Sahara
• Vanillin

Preparation:

1. Add 150 ml of milk to the cottage cheese and mix everything with a blender.
2. We will need the rest of the milk when soaking the gelatin, which is what we do - for 20 grams of gelatin we take 100 ml of milk.
   Mix the curd mass with vanilla and sugar. Stir until the sugar dissolves in the wet cottage cheese.
3. Dissolve gelatin in the microwave or in a water bath.
4. Add dissolved gelatin to the whipped mass and continue mixing with a mixer or kitchen machine for about three minutes.
   Then we take the butter, which is easily mixed with a spoon, and add it to the whipped mixture.
5. You don’t have to add oil, but it will make the cream more airy, light and delicate.
6. If you don’t need the mass to sit on the cake, then you can take 10 grams of gelatin rather than 20 grams.

You need to start working with it right away, before all the gelatin has taken over.

Sour cream is very affordable product, so she is most often involved in the preparation of baked goods and creams. But try adding cottage cheese to regular sour cream, and you will see how much more unusual and tastier the cream has become. You will also need less sour cream, which will reduce the calorie content of the cake.

Ingredients:

• 500 g sour cream
• 300 g cottage cheese
• 300 g granulated sugar

Preparation:

1. Beat cold sour cream until smooth.
2. Add sugar or powdered sugar and mix first at low mixer speed, and then increase it.
3. When the consistency of the sour cream becomes thicker, mix it with cottage cheese, which has previously been rubbed through a sieve a couple of times to saturate it with oxygen and crush the lumps.
4. At first, the cream may be difficult to mix until the curd is saturated with sour cream.
5. And then we will increase the speed and continue mixing for another two minutes.

The combination of berries, cottage cheese and cream in the recipe gives the cream such a magical taste that it is very difficult to resist immediately emptying the mold. In addition to being a stand-alone dessert, the recipe for curd cream with raspberries is perfect for soft biscuits, pancakes, muffins and other products.

Ingredients:

• Cream 25-30% – 400 g
• Cottage cheese – 200 gr
• Raspberries – 200 gr
• Sugar – 100-150 gr
• Vanilla – 15 gr. (2 sachets)
• Gelatin – 10 g
• Lemon juice – 1 teaspoon

Preparation of curd-raspberry cream:

1. Pour the cream into the mixer bowl and add lemon juice. Beat on low speed for about 1 minute. Then, increasing the speed to maximum, continue beating for about 4-5 minutes. It is important not to overdo the process, otherwise the fluffy mass (stubborn peaks) risks turning into oil.
2. In a separate container, lightly beat the raspberries with sugar.
3. Combine the cottage cheese rubbed through a sieve with raspberries, add vanilla, beat until smooth.
4. Add whipped cream to the curd-raspberry mixture and mix gently, using folding movements.
5. Pour 3-4 tbsp gelatin. water, wait for it to “swell.” Place the bowl in a water bath, heat it, then pour into the cream in a thin stream. Mix everything again, then put the cream in the refrigerator for 30-60 minutes.
6. The berries in the composition can be replaced with jam, but then it is recommended to reduce the amount of sugar. If you subtract gelatin from the recipe, you get a delicious filling for eclairs. Read more:

A good alternative to sour cream: the recipe will perfectly cope with the functions of filling and decoration. By the way, the preparation of curd cream is based on two methods: to make the mass fluffy and homogeneous, the curd must be rubbed through a fine sieve or whipped in a blender.

Ingredients:

• Cottage cheese – 400 gr
• Sour cream – 200 gr
• Water – 100 ml
• Sugar – 3 tbsp. spoons
• Gelatin – 1.5 tbsp. spoons
• Vanilla – 0.5 teaspoon
• Fruit (optional)

How to prepare curd cream:

1. IN warm water soak the gelatin, stir with a spoon until completely dissolved.
2. In a mixer bowl, mix cottage cheese, sour cream, sugar and vanilla. Beat until smooth. All grains of cottage cheese should be crushed.
3. Combine the gelatin mass with the curd. Mix well.
4. Place the finished curd cream in the refrigerator for an hour, then use it in making cakes or other delicacies.
5. After mixing all the ingredients, the mixture may seem slightly liquid, but there is no need to worry: thanks to the gelatin in the composition, the cream will thicken and hold its shape perfectly. This recipe for curd cream tastes like the filling for the Bird's Milk cake.

If you don’t want to make a sponge cake, an elegant and less high-calorie option is to serve curd cream with fruit, distributing it portionwise among bowls or glasses. For a richer taste, you need to place some of the chopped fruit on the bottom of the mold, pour cream on top, then another fruit layer, and the last cream layer. Place the glasses in the refrigerator until hardened.

Secrets delicious cream

If you prepare curd cream for a cake at home, you need to follow some rules:

• to ensure uniformity, before mixing the cottage cheese with the other ingredients, it must be rubbed through a sieve;
• beat the curd cream only with a blender or mixer, since using a whisk may not achieve the required consistency and airiness;
• the oil included in the cream cannot be replaced with anything else;
• The cream is placed in the refrigerator for some time (2-3 hours).

Delicate cottage cheese cream

No matter how good the cake layers or biscuits are, the cream gives the baked goods a special taste and aroma. Given this circumstance, chefs all over the world are constantly experimenting and coming up with new and original recipes. One of the relatively “young” confectionery creams is curd cream for cake. It has many variations. For example, you can add cream, jam, various fruits and berries, syrups, honey, aromatic spices (vanilla, cinnamon, cardamom), chocolate, cocoa, coffee, liqueurs, etc. Thanks to all these additives, the curd cream for the cake acquires a unique taste . However, its greatest advantage is those beneficial features, which are inherent in its main ingredient - cottage cheese.

Rich in calcium and phosphorus, curd cream for cake is especially useful for children who refuse to eat this fermented milk product in its pure form, but enjoy eating it along with the cake. For girls who care about their weight and count calories, cakes with this tasty and healthy filling are an ideal dessert option. After all, it contains much fewer calories than cream or butter, especially if it is made from low-fat cottage cheese with the addition of honey. All that remains is to learn how to make curd cream.

Curd cream recipe with gelatin

Ingredients:

• cottage cheese - 1/2 kg;
• sugar - 60 g (3 tablespoons);
• cream - 1/2 liter;
• 2 small lemons;
• gelatin - 20 g.

Cooking process

Soak gelatin for 1 hour in cold water(in a small saucepan). After it swells, drain off the excess water and place on low heat until the gelatin melts. Cool. Divide the lemons in half and squeeze them, and grate the zest. Place the cottage cheese in a mixer cup. Stirring slowly, add sugar, and then add lemon juice and zest. In a separate bowl, whip the cream into a stiff foam and add to the curd mass. Then add melted and cooled gelatin in a thin stream and mix. That's all, the cream is ready for use.

Recipe for curd cream with berries and fruits

Required Products:

• powdered sugar - 1/2 cup;
• cream - 1 glass (200 ml);
• cottage cheese - 1 pack (200-250 g);
• vanilla powder - 20 g;
• berries (currants, strawberries, raspberries, blackberries) - 1 cup;
• orange - 1 pc.;
• canned peaches - 3-4 pcs.

How to prepare cream

Mix the pureed cottage cheese with vanilla. In a separate bowl, whip the cream and slowly add powdered sugar, spoonful at a time, then mix with the cottage cheese. Wash and peel fruits and berries. Cut peaches and oranges into cubes. Add everything to the curd mass. The cream is ready. It can be used both to lubricate cake layers and as a separate dessert.

Dietary curd cream

However, many girls, probably more than other recipes, are interested in the question of how to make curd cream from dietary products. After all, they often have to give up their favorite cakes because of their high calorie content. We would like to present to your attention a very light and low-calorie curd cream for cake.

Ingredients:

• low-fat cottage cheese - 1 pack (200-250 g);
• fruit yogurt - 100 g;
• egg yolk - 1 pc.;
• sugar - 60 g;
• honey - 3 tbsp. spoons;
• 1 bag of vanilla;
• nuts and raisins - half a glass.

Cooking method

Beat the yolk with sugar and vanilla. Continuing to beat, add yogurt, and then add cottage cheese and honey, stir well. At the end add chopped nuts and raisins. Dietary cream can be used not only for layering the cake, but also with pancakes. We wish you bon appetit!

Curd cream is an excellent filling option for pies, pastries and birthday cakes. You can decorate cupcakes, muffins with it, or serve in bowls with nuts and chocolate. If you want a thicker product, add gelatin, if more liquid, add sour cream or condensed milk. Another secret to a properly prepared delicacy is high-quality cottage cheese. It must be fresh and rubbed through a sieve.

Curd cream for sponge cake

We offer all biscuit lovers to bake delicious roll with lush and tender filling. For it you will need:

Egg – 4 pieces
- flour – 155 g
- butter – 3 tbsp. l.
- baking powder - teaspoon
- starch – 2 tbsp. spoons
- milk – 3 tbsp. spoons
- sugar – 4 tbsp. l.
- salt

Cooking steps:

Beat the eggs with sugar. The mass should turn white. This will take about 7 minutes. Pour flour, baking powder, starch into the melange, stir carefully with a spoon. Pour the butter, previously melted with milk, into the resulting dough. Stir all this carefully. Line a baking sheet with parchment paper coated with oil, pour in the biscuit dough, place in a preheated oven at 180 degrees, and just let it sit for 10 minutes. The biscuit should brown a little. Without separating it from the parchment, start rolling. Now start preparing the cream: mix ½ stick of butter, ½ cup of full-fat sour cream, 0.5 pack of full-fat cottage cheese. Add sugar, beat until smooth. Unroll the cooled roll, separate it from the paper, coat with the fatty mixture, roll the roll again, and leave to cool.

It turns out very tasty too.

Curd and sour cream

Grind a pack of low-fat cottage cheese, add 1 glass of granulated sugar and 420 ml of full-fat sour cream. Whisk it all together. Vary the taste with almonds, walnuts, and vanilla sugar. Nuts must be crushed, but they should not look like flour. You can try another version of this delicacy. For it, take sour cream and cottage cheese in inverse proportion, put 50 g of butter. Beat all ingredients until smooth. To get a soufflé, add a tablespoon of gelatin, dissolved over low heat, into the sweet curd mass. Between layers of biscuit, such a soufflé can look quite nice.

Prepare and.

Cottage cheese cream

Required Products:

Low-fat cottage cheese – 200 g
- heavy cream – 220 ml
- sugar – 120 g
- vanilla sugar – 1 tsp.

Cooking steps:

Grind the cottage cheese with a blender until smooth. Stir sugar with cream, vanilla, beat until strong foam. Combine the whipped cream with the curd and stir gently. The resulting tender mass can be used as a filling for cookies, pastries and cakes. You can also place it in a bowl and decorate with fresh berries and grated chocolate.

Do the same.

Curd and yoghurt cream

Soak 20 g of gelatin in water for 20 minutes. You can use juice instead of water, which will give the finished product a special taste. Grind 500 g of curd through a sieve to get rid of grains. Combine it with 420 g of yogurt and 4 tbsp. granulated sugar, puree in a blender. Heat the soaked gelatin until the grains dissolve, then cool the solution slightly. Add gelatin to the curd mass, beat without interruption. Place the cream in the refrigerator and let it thicken.

Curd cream - recipe.

Pour 3 tablespoons of flour into 220 ml of milk, stir until smooth, boil, let cool. Beat 4 yolks, add a pack of low-fat cottage cheese, a glass of sugar and 3 tbsp. spoons of butter. Beat the mixture until smooth. Pour condensed milk into the mixture, add vanillin, mix again. Dissolve the gelatin in water, beat the egg whites until foamy, stir all the ingredients, and leave in the refrigerator for a couple of hours.

Curd cream for eclairs

Eclairs are an excellent dessert that will please any gourmet. The classic filling for eclairs is heavy buttercream. If you want a lighter treat, we suggest you prepare the following option:

Grind 220 g of cottage cheese with a glass of powdered sugar, combine with 200 g heavy cream. Add vanilla essence or vanilla sugar, stir thoroughly or beat with a mixer. The filling should become more airy. Place it in a pastry bag and fill the cakes through the hole. If you don't have a piping bag on hand, simply cut the side of the eclairs and fill them with filling.

It turns out quite tasty.

Curd cream - recipes with photos.

Grind 420 g of cottage cheese in a blender until smooth. Separately, grind 4 yolks together with sugar until foam appears. Prepare gelatin: dissolve it in 1/3 cup of cool water, wait until it swells. Drain off excess moisture, heat the gelatin over low heat until it completely dissolves, while it cools, beat 200 g of cream with a mixer. The fat content of the cream should be no less than 30%. They must be cooled before whipping. Combine cottage cheese with yolks, cream, vanilla. Beat the mixture with a mixer, add vanillin, stir well.

You will certainly be pleased with its taste and...

Curd cream - cake recipe.

Ingredients:

Lemon
- cottage cheese – 255 g
- sugar syrup – 3 tbsp. spoons
- vanilla
- orange zest
- sugar – 5 tbsp. spoons
- cream – one and a half glasses
- gelatin - tablespoon
- walnut – 30 g

Preparation:

Pass the curd through a meat grinder, add granulated sugar, add vanillin, half the chopped and fried nuts, orange and lemon peel, whipped cream, dissolved gelatin. Place the prepared mixture in a bowl, cool, serve in bowls, garnish with whole nuts and orange slices.

Bake and .

Curd cream for biscuit.

Grind 100 g of butter with 100 g of condensed milk, add 420 g of cottage cheese, vanilla, stir until smooth. Cool the cream and fill the biscuit cakes.

Curd cream for cake photo:

Curd and apricot cream.

You will need:

Dried apricots – 120 g
- orange juice – 455 ml
- powdered sugar
- honey
- whipped cream
- gelatin – 15 g
- lemon zest

Preparation:

Place lemon zest and apricots in a saucepan, add orange juice, cook for 5.5 minutes at medium power. Cover with a lid and refrigerate. Dissolve the gelatin in water and place in the oven for 35 seconds at medium power. Pour the juice and apricots into a food processor and make a puree. Add honey or sugar, add gelatin, stir until the mixture becomes homogeneous. Place in bowls and cool.

What do you think?

Recipe with berries.

Ingredients:

Cream, cottage cheese – 200 g each
- sugar – 155 g
- honey – 2 tablespoons
- vanillin – one sachet
- black and red currants – 155 g each
- orange
- canned peaches – 3 pieces

Preparation:

Divide the orange into individual slices. Divide the canned peaches into halves. Grind the cottage cheese through a sieve and mix with vanilla sugar. Whip the cream with sugar and combine with the curd. Set aside a little for decoration. Place the delicacy in the bowls in layers, alternating them with currants. Decorate the last layer with currants, orange slices, and peach halves. Mix the rest of the cream with honey, put it in a pastry syringe, and decorate it with roses.

Curd custard.

Chop 220 g of butter into small pieces, add powdered sugar (155 g), beat with a mixer. Grind 220 g of cottage cheese through a sieve, add to the butter along with sugar. Beat the resulting mixture again, add vanillin, and refrigerate for one hour.

Chocolate curd cream.

Ingredients:

Cream – 220 ml
- chocolate - teaspoon
- granulated sugar – 120 g
- milk – 120 ml
- cocoa powder – 30 g
- cottage cheese – 220 g

Preparation:

Mix cocoa with sugar, pour warm milk in a stream, stir. Add cottage cheese, dilute with cream, beat with a mixer, put the delicacy in a cool place for 15 minutes.

Pancake cake with curd cream.

Pancake ingredients:

Milk – 620 ml
- cocoa and granulated sugar - 1.5 tablespoons each
- baking powder, salt - ½ teaspoon each
- egg – 2 pieces
- vegetable oil – 30 ml
- flour - one glass

For filling:

Cottage cheese – 420 g
- vanillin
- sugar – 80 g
- sour cream – 125 ml

Cooking steps:

The first step is to bake pancakes: crack the eggs into a small saucepan, beat them, add granulated sugar and salt. add a small part of the milk, stir, add flour mixed with baking powder. Stir the contents of the saucepan thoroughly, add the remaining milk, add vegetable oil. The consistency of the dough should be quite liquid. The more liquid it is, the thinner the pancakes will be. Leave the contents alone for 20 minutes. Make the filling: place the curd in a blender, beat it until smooth. If the product is initially dry, you can add a little milk. Add vanillin, sugar, sour cream, beat well. Fry the pancakes. Heat the frying pan and grease it vegetable oil, pour in the batter using a ladle, distribute evenly, and fry the pancakes. As soon as you bake 5 pancakes, add cocoa to the contents of the pan, stir, bake chocolate pancakes. Form the cake: place a white pancake on a plate and brush it with the filling. Now place the chocolate pancake and coat again. Coat the top pancake with cream. Decorate the cake: sprinkle with cocoa mixed with crushed walnuts.

There are quite a lot of options for preparing a delicate and very tasty cottage cheese cream. In the main composition you can include sour cream, cream, condensed milk, fruits, berries, chopped nuts, honey, lemon zest. This delicacy can be used as a filling for pancakes, cakes, pies, or can be served as an independent dish.

Curd cream with condensed milk is great as a filling for sponge cake. You can easily verify this when you prepare a dessert dish in your kitchen.

I will try to describe his recipe in great detail in this culinary article.

Curd cream is suitable not only for layering a cake; you can expand its scope of use and use it to make various decorative elements for decorating desserts.

The filling of condensed milk and cottage cheese is used for both biscuit and shortbread cakes. In addition, it will come in handy as a filling for tubes, profiteroles and cakes.

Note to housewives

The list of ingredients is very short and consists of: 0.2 kg of cottage cheese 9% fat and 200 g of condensed milk.

Not only novice cooks should know about the intricacies of preparing cream with condensed milk. I advise experienced housewives to also listen to these tips:

• After making the curd cream with sour cream, do not rush to apply it to the cake. First, keep it in the cold for half an hour, and only then use it for its intended purpose. If the cream contains cottage cheese and gelatin, then grease the cakes with it and then just put the finished dessert in the refrigerator.
• They will help you get a homogeneous mass of delicate consistency preparatory work. Grinding fermented milk cheese through a sieve will make it more airy and get rid of graininess.
• Cream with condensed milk can be not only pastel shades. You will achieve bright colors if you add freshly squeezed juices from certain vegetables or berries.
• When you add vanilla or rum extract or other flavorings to the mixture, reduce the beating speed.
• Flour, cocoa, powdered sugar, and other bulk ingredients that you need to pour into the curd cream must be sifted through a fine sieve.
• To prevent the creamy mass from becoming cloyingly sweet, balance its taste with citric acid. You will need very little of it, on the tip of a knife.

Recipe No. 1: filling with cottage cheese and condensed milk for layering sponge cakes and cookie cake

The cream is also suitable for making tiramisu, a dessert that is very popular.

To get a delicate creamy mass at the end, you need to grate the cottage cheese and mix it with condensed milk. Blend the mixture in a blender until smooth.

Flavor it according to your personal preferences. Add vanilla or rum extract, lemon or orange zest.

You can change the color using cocoa powder or beet juice.

Recipe No. 2: creamy layer of condensed milk, cottage cheese, cookies and black currants

This cream is used as a filling for eclairs, layered into cakes, and served as a separate dessert dish.

Thanks to additional components, it has a richer taste and original color scheme.

Prepare the curd cream in the following sequence:

1. Remove 200 g of fermented milk cheese from possible lumps by rubbing it through a sieve.
2. Pour in 100 g of condensed milk.
3. Beat the mixture with a blender until it becomes fluffy.
4. Puree the washed and dried berries in a blender bowl, then add the remaining condensed milk. Beat until homogeneous.
5. Grind Savoiardi (five pieces) into fine crumbs, pour into berry puree.
6. All you have to do is mix the cottage cheese and chopped blackcurrants in one bowl and achieve homogeneity and uniform color.

The cream is ready. After frosting the cake, you can further decorate the dessert with cookie crumbs and whole berries.

If you prefer strawberries or raspberries, use them and the cream will have a lighter shade.

Recipe No. 3: curd cream for cake with condensed milk and sour cream

You can widely use cream with sour cream when preparing dessert dishes.

Those who like to experiment are allowed to make their own adjustments to the composition and add lemon or orange zest, vanilla extract or rum essence.

Ingredients from which you will prepare curd cream: cottage cheese - 0.4 kg; 0.2 kg sour cream 25-30% fat; 10 tbsp. spoons of condensed milk; butter - one pack.

Preparation:

1. First of all, grind the cottage cheese through a sieve or beat in a blender. Thanks to this preparation, the curd cream will have a delicate consistency, and even the smallest grains will not be found in it.
2. Add sour cream and thoroughly work the mixture with a mixer until it becomes completely homogeneous and increases in volume.
3. Pour in condensed milk, stir.
4. Soften the butter before whipping, then add cottage cheese to the resulting fluffy mass.
5. IN last time beat the cream mixture, cool it a little and use it as a layer for a sponge cake.

Recipe No. 4: curd cream with condensed milk and gelatin

When decorating a cake with cream, you really want it not to spread and retain its original shape.

Usually, gelatin is added to the cream that is used for decoration, with the help of which any mass for confectionery purposes will acquire any given configuration.

For the cream you will need: 350 ml milk; 3 tbsp. spoons of wheat flour; 8 eggs; low-fat cottage cheese – 0.5 kg; one and a half glasses of white sugar; sl. oil – 6 tbsp. spoon; 180 g condensed milk; 1 packet of vanilla sugar; 2 tbsp. spoons of gelatin powder; 12 tbsp. spoons of water.

We begin to prepare the cream as usual, that is, rub the fermented milk cheese through a sieve. Then:

1. Dissolve flour in a small amount of milk.
2. Place the rest of the milk on the fire and heat it up.
3. Pour in the flour mixture in a stream, whisk and bring everything to a boil.
4. As soon as the mass thickens, turn off the burner and let the mass cool under natural conditions.
5. Without wasting time, start beating the yolks with granulated sugar, then add the grated cottage cheese, softened butter and condensed milk one by one.
6. Whisk the mixture until it becomes smooth.
7. While whisking constantly, pour in the cooled custard mixture and add vanilla sugar.
8. Set the cream aside for a while while you dilute the gelatin in water. After waiting for it to swell (8-10 minutes), place the dishes in a water bath. At high temperature The gelatin will dissolve quickly.
9. Cool the solution and pour into the cream in a thin stream.
10. Lastly, fold in the whipped egg whites into the cake filling and mix gently with a spatula.

The cream prepared in this way is resistant to any mechanical collisions (shake, etc.) and holds its shape well.

Therefore, it becomes clear why it is used to decorate desserts in the form of various figures.

Along with this, curd cream is used as a layer, it is lubricated with sponge cakes and sent to a cool place to harden.

Recipe No. 5: cream of cottage cheese and condensed milk, flavored with rum essence

A cake made from sponge cake layered with delicate curd cream will take its rightful place on the holiday table.

Your guests will love the original taste and aroma of the dessert, and all because you added a fragrant rum essence to the layer.

To make cake cream, take: 90 g of powdered sugar; 0.175 kg softened butter; 65 g condensed milk; cottage cheese – 0.320 kg; half a teaspoon of vanilla extract and 3 drops of rum essence.

Preparation:

1. As usual, mash the curd and pass it through a sieve.
2. Beat the butter, gradually adding powdered sugar. You should succeed air mass, which has not undergone delamination.
3. With the mixer running, pour in the condensed milk, then add the vanilla extract and rum essence.
4. Now it’s the turn of the cottage cheese; add it to the butter mixture as well.
5. Beat the mixture until fluffy and smooth, cool slightly and use for layering sponge cakes.

Did you like the recipe? Then don’t forget to visit my website and read other equally useful culinary articles.

My video recipe

Curd cream is used when preparing sponge cake, honey cake, profiteroles, eclairs, croquembouche, or as a separate dessert with the addition of berries, fruits, nuts and honey. The curd cream has a delicate airy consistency.

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

To make homemade cottage cheese cream, take cream cheese, ready-made cheese curds or paste-like cottage cheese. You can also work with plain cottage cheese, but then you need to beat the cottage cheese into a homogeneous paste without lumps, using an immersion blender.

Cottage cheese cream

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

Cooking time – 20-30 minutes.

Ingredients:

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

Preparation:

1. Place the curd mixture into a bowl. Mash with a fork.
2. Gradually add powdered sugar. Adjust the sweetness of the mixture to your taste.
3. Add cream and vanilla to the curd mixture. Beat the cream until it has a homogeneous, dense structure. Do not beat for too long, otherwise it may get mixed into the butter and separate.
4. Place the cream in the refrigerator for 30 minutes.

Curd and sour cream

Many homemade cake recipes include sour cream filling. By diluting sour cream with delicate cottage cheese, you get an airy and delicate taste. The cream can be used in making sponge cakes, pastries or served with berries and chocolate chips.

It will take 1 hour and 20 minutes to prepare the curd and sour cream.

Ingredients:

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

Preparation:

1. Cool the sour cream in the refrigerator and squeeze through cheesecloth. Beat lightly with a blender.
2. Beat the sugar into powdered sugar. Add the powder to the sour cream and beat for a few seconds at low speed. Gradually increase 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 vanilla to taste and beat the cream at high speed for 3 minutes.
4. Place the cream in the refrigerator to steep for 1 hour.

Ingredients:

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

Preparation:

1. Place the dark chocolate in the freezer for 10 minutes. Grate part of the 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 it into a thick 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. Place chocolate and vanilla cream in bowls in random order. You can leave the dessert in layers or stir with a long wooden stick for a marbled effect.
8. Place the bowls in the refrigerator for 1 hour.
9. Before serving, decorate the dessert with chocolate chips.

Curd-cranberry cream

To prepare an original layer for a sponge cake, you can diversify the taste of the curd cream with sweet and sour cranberries. The mousse turns out beautiful and delicate Pink colour and incredibly gentle. The cream can be used as a layer for a cake or served as a separate dessert for the holidays.