How to make curd cream. Curd cream for sponge cake - tender and light! Preparation technology and recommendations for the use of curd cream for sponge cakes

Not everyone can conquer the science of confectionery, however, as elsewhere, here you can find recipes that will not take much effort to bring to life. special labor. This is exactly what a sponge cake can rightfully be considered, because its preparation requires a minimum of time and ingredients. And to spoil the cakes, you need to try hard.

And how many different creams can highlight its delicate taste! Contrary to popular belief, elegant is not always difficult. One light touch in the form of airy cream, and a simple cake will become a dish worthy of a restaurant menu. Curd and sour cream for cake - this is one of the easiest ways to achieve this goal. And the ease of its preparation will only please novice cooks who want to surprise loved ones with their skills.

Recipe 1. Basic.

A minimum of time and products, a couple of movements with the mixer, and you're done! This cream does not need to be brewed, infused or any other tricky manipulations. But the taste! Thin, velvety, it just melts in your mouth! In addition, do not forget about the benefits, because it is based on no dyes or flavors, only natural and vitamin-rich cottage cheese, homemade (even if purchased, it is still tasty) sour cream and sugar. All we need is a blender and a little time. However, first things first.

Ingredients:

• Cottage cheese - 400 grams;
• Sugar - to taste (3-4 tablespoons will be enough);
• Sour cream - 200 grams;
• If desired, you can add a packet of vanilla sugar.

Cooking method:

1. The recipe for sour cream and curd cream for a cake is extremely simple, and most of the time will be spent on preparing the products. If you initially took soft, homogeneous cottage cheese, then it does not need additional processing. Grainy, homemade, you will need to either beat it a couple of times with a blender, or pass it through a meat grinder, or, in the absence of the previous ones, simply grind it through a sieve, giving it a homogeneous structure.
2. The second stage is sugar. It is better to grind it into powder, since this way it is guaranteed to dissolve and be evenly distributed throughout the cream.
3. Now sour cream. You need to choose the fattest one possible. Before adding it, you need to “dry it” a little: cover the bottom of a colander with a couple of layers of gauze, pour all the sour cream there. This way we will get rid of excess serum, leaving a thick residue that will help the cream keep its shape.
4. The curd and sour cream will be ready after all the ingredients are combined. To do this, just mix everything together, run the blender for a minute and the cream is ready! It needs to sit in the refrigerator for some time, and at this time you can start preparing the cakes.

You can make your own adjustments to the basic recipe, complementing its taste with spices, fresh, canned or dried fruits and berries. We can completely replace vanillin with lemon or orange zest. The cream with the addition of poppy seeds has its own “zest”.

Recipe 2. With condensed milk.

Sometimes purchased sour cream does not cope with its function of adding thickness, and it can be quite sour. This is the downside of a store-bought product, that it is not possible to try it before buying. But even if you were unlucky with the choice, the situation is quite correctable. You can adjust the taste and shape of the cream using cream and regular condensed milk. How to make curd and sour cream with these ingredients? Here's a wonderful recipe!

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 300 grams;
• Cream - 2 tablespoons;
• Granulated sugar - 100 grams;
• Vanilla sugar - 1 pack;
• Condensed milk - 4-5 tablespoons.

Cooking method:

1. The secret of a successful cream is the right cottage cheese. It should be quite fatty, so buying a product with a fat content of less than 5% is hardly worth it. Beat cottage cheese with cream in a blender until paste-like. You can grind through a sieve and then knead thoroughly, but this, of course, will take much more time.
2. Mix both types of sugar with sour cream. For this cream it is not necessary to take the maximum fat content and “dry” it. 20% is just right. The main difficulty is to beat until the grains dissolve; to do this, you need to set the mixer or blender to maximum power and spend a little time. You can avoid this by grinding the mixture of sugars into powder.
3. While whipping, add condensed milk into the mixture, and then add curd paste, spoonful at a time. After mixing the last portion, the cream from curd cheese and sour cream will be completely ready.

This delicacy can be served as an independent dish with various additives. The cream is perfect for sponge cakes, cupcakes or manna cakes.

Recipe 3. Berry.

This is more of a seasonal option, since fresh and aromatic berries are widely available only during the warm season. Another option is to use freezing, because it’s so nice to feel the freshness of summer in a slushy autumn or frosty one. winter evening. Another plus is the bright and attractive color, to which children simply cannot help but react.

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 100 grams;
• Sugar or powder to taste;
• Condensed milk - 100 grams;
• Berries - 150 grams;
• Vanilla sugar - 1 pack.

Cooking method:

1. You can use absolutely any berries, but if you choose raspberries or currants, do not forget to rub them through a sieve. This is necessary to get rid of the seeds. We simply puree the remaining berries.
2. Beat the cottage cheese into a paste-like mass.
3. Grind the berry puree with sugar, sour cream, condensed milk and vanilla, after which we begin adding cottage cheese into the mixture. Having finally mixed everything, we get a stable air mass.

This cream is completely self-sufficient and can be used as an independent dessert. It will add a slight sourness and freshness to the cake. The main thing is not to overdo it with sour cream, because due to the juiciness of the berry puree, the cream can turn out to be very liquid, so we reduce the amount of this product by half. This has its own plus - the calorie content is also reduced, so you can afford an extra piece of delicacy without strong remorse.

Video recipes

Making a homemade cake is a complex and responsible task that requires patience and perseverance. In order for the dessert to turn out the way you intended it, you need to follow the rules at all stages. Curd cream For the cake it’s a completely different story. It should be light and gentle, and for this you need to work hard. For everything to work out, you must choose the right cottage cheese, calculate the proportions correctly and maintain the cooking time. In fact, there is nothing complicated about it. Read on and learn about all the important nuances.

How to choose cottage cheese for cream for a cake

Many housewives make the same mistake - they buy packaged cottage cheese at the nearest store. Yes, it's convenient, but if you want a truly great dessert, it's better to buy homemade ingredients. Take a little more time to get to the market and buy fresh farm cottage cheese with a fat content of about 7-9%.

How to make cake cream at home

You don't need to have outstanding culinary skills to do this. The cooking process does not take much time, so you can practice every day. Choose the recipe you like, calculate the volume of all ingredients with extreme accuracy and execute simple instructions. Having gained a little experience, you can improve the cooking scheme at your own discretion.

Classic recipe

First of all, you must master the basic classic recipe to understand general principle preparations. So, write down a standard set of products:

• fat cottage cheese (8-9%) – 300 g;
• butter – 60-70 g;
• powdered sugar – 380-440 g;
• vanilla extract – 6-7 g.

Prepare classic cream for cottage cheese cake:

1. Combine cottage cheese with vanilla extract and add butter.
2. Beat the resulting mixture until a homogeneous dense mass is obtained. If you don't have a mixer, you can use a fork for this.
3. Gradually add pre-sifted powdered sugar and mix the mixture with a spoon.
4. Beat the mixture for another 2-3 minutes.

Curd cream with gelatin

Do you want to prepare the most delicate cream in the world for... sponge cake? Great idea! Everyone who gets to try this treat will be delighted. It's very easy to do! You will need the simplest ingredients:

• gelatin – 20 g;
• chilled purified water – 120 ml;
• medium fat cottage cheese (6-8%) – 460-480 g;
• sugar – 160-180 g.

Prepare airy curd cream for sponge cake:

1. Pour gelatin into a medium-sized metal container and pour cold water and leave for 40-50 minutes. During this time, the gelatin should thicken.
2. In the meantime, you need to beat the cottage cheese. If you don’t have a mixer at hand, you can rub it through a sieve.
3. Place the thick gelatin in a water bath, heat until the granules are completely dissolved, and then cool.
4. Add the gelatin mixture and sugar to the cottage cheese and beat again.
5. Place the finished cream mixture in the refrigerator for 10 minutes. After this, it can be used to soak and decorate the dessert.

On cream

If you need to quickly make a decoration for a pancake or shortbread cake, use sweet cream with cream. This amazing delicacy will appeal to adults and children. How to cook it? Nothing could be easier! To do this you will need:

• vanilla sugar – 6-7 g;
• medium fat cottage cheese (6-8%) – 650 g;
• heavy cream – 320-340 ml;
• sugar - to taste (about 80-120 g).

How to make light curd cream for pastries and cakes - step-by-step instruction:

1. Thicken the cottage cheese by rubbing it through a sieve or mashing it with a fork.
2. Add cream and beat until smooth using a mixer or whisk.
3. Add sugar and vanillin, mix thoroughly again.
4. If the consistency turns out to be too thin, you can thicken it by adding a large number of powdered sugar.

Orange-lemon

What could be better than fruit cream for a birthday cake? With it, the taste of the main dessert of any kind becomes unforgettable. The recipe you are about to read is successfully used in many confectionery factories. So, if you decide to prepare lemon-orange mixture, take a pen and write down the necessary ingredients:

• fat cottage cheese (9-10%) – 300 g;
• lemon – 1 pc.;
• sugar syrup – 60-70 ml;
• zest of one orange;
• vanillin – 5-7 g;
• white sugar – 90-110 g;
• walnuts – 40-50 g;
• cream – 320-340 ml;
• gelatin – 12-15 g.

Step-by-step cooking instructions:

1. Mash the cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
2. Add sugar to the cottage cheese, add vanillin, beat until a homogeneous consistency is obtained.
3. Walnuts fry and chop. Move them to the cottage cheese.
4. Skip the lemon and orange peels through a fine grater, mix in a separate small plate with whipped cream.
5. Grind the lemon and orange slices using a blender. Mix the resulting liquid mass in a deep plate with sugar syrup.
6. Combine the contents of all three containers and beat thoroughly.

In order to prepare a new dessert that children would like and would delight adults, you just need to slightly modify the good old, proven recipe for your favorite cake. How to do it? Prepare a new curd cream with cream - this is exactly what will make your family take a fresh look at sponge cake or the most ordinary cupcakes. Airy, moderate in calories, with a delicate creamy taste, it will not only be a wonderful layer for sponge cake, but also an excellent addition to fruit salad, as well as an appropriate filling for eclairs and shu. This cream is prepared from just three ingredients, and the time in which you can prepare it will not exceed 15 minutes.

Ingredients:

• Cottage cheese – 300 g;
• Powdered sugar – 150 g;
• Cream (33% fat) – 200 ml;

Recipe with photo: curd buttercream

1. First you need to beat the cottage cheese so that its graininess disappears and it becomes pasty. You can do this in the bowl of a food processor or with an immersion blender. If the cottage cheese is not very fatty, add 50 ml of cream - this will help beat the cottage cheese much more effectively.

2. Cool the cream well in the refrigerator, beat with a mixer, adding powdered sugar little by little. When the cream forms stable peaks, this is a sign that no more whipping is needed. Don't overdo it so you don't turn them into oil.

3. Place whipped cream into the spreadable curd.

4. Carefully light movements combine both parts of the cream together. Bring them until smooth.

5. This completes the process of preparing the curd cream. Use it to layer cakes or decorate cupcakes, fill or tube it and serve with fruit. Prepare delicate curd butter cream and get real pleasure! After all, its light, airy texture and delicate creamy taste will turn the most ordinary dessert into a culinary masterpiece.

Hello, dear readers of my blog. Today I will tell you about a cream that... Lately is becoming increasingly popular among both professional confectioners and those who like to prepare delicious homemade desserts. This is curd cream for cakes or various pastries.

An important advantage of this confectionery product is that it is possible to regulate its calorie content by selecting cottage cheese of varying fat content and other ingredients. At the same time, it always remains tasty.

The process of preparing cottage cheese cream for a cake is a wide field for the confectioner’s imagination. To diversify it taste qualities, you can add various fillers, for example, raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as a replacement for butter, you will get an equally delicious protein-curd cream.

To prepare, just three ingredients are enough: cottage cheese, sugar and any milk product liquid consistency. Yogurt can be used with or without toppings. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.

If a thicker consistency of curd cream is required, gelatin is added to it. Then it will be great for various baked goods and will hold its shape well without spreading.

Benefits of homemade curd cream

The quality of the cottage cheese is important. The best option it is considered if it is homemade. Better yet, cook it yourself.

Using quality products You will be confident that the resulting cream will not include any unnecessary and sometimes quite harmful additives that can often be found in products purchased in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features of preparing cream

All products except butter must be refrigerated. This way the cream will whip better. You should be especially careful with sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when churned. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to beat the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Let's look at a few recipes cream for cake with cottage cheese. Despite the fact that the technology for their preparation is almost the same, however, depending on the products used, different types are obtained, radically different from each other both in taste and consistency.

The attached photographs with step-by-step explanations for preparing curd cream will help to more clearly imagine the whole process and make it easy and accessible even for young housewives who do not yet have experience in the art of confectionery.

Curd cream classic recipe

I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal delicate and homogeneous consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.

It is not advisable to take grainy cottage cheese. The cream is perfect for layering cakes and filling eclairs or waffle rolls. It is also served with pancakes or added to fruit salads.

Required:

• cottage cheese 9% fat - 300 g
• powdered sugar - 440 gr
• vanillin - 2 g
• butter - 70 g

Preparation:

1. Combine cottage cheese with butter and vanilla and mix
2. Beat everything with a mixer until a fluffy mass is formed.
3. Gradually add powdered sugar and beat until smooth and fluffy.

The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turns out to be very thick, do not be upset. The cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.

Curd cheese cream

This cream is excellent for all types of confectionery baked goods as a coating or filler.

Important: The cream cheese should be chilled in the refrigerator and the butter should be softened. Granulated sugar should not be consumed. Since the process of whipping the mass is not long, the sugar does not have time to dissolve. It should be replaced with powdered sugar.

Required:

• curd cheese - 300 gr
• butter - 110 g
• powdered sugar - 80 g

Preparation

1. Beat the butter until average speed within 1-2 minutes
2. Gradually add powdered sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
3. Add cream cheese in small portions and beat for about one minute. You can carefully stir in the cheese with a spoon until a homogeneous mass is obtained.

The consistency of the cream will be quite soft. But it is enough to keep it in a cold place for a couple of hours, and it will be dense and hold its shape well. You can add food coloring or berry puree to the cream. which will give the cake an unusual color scheme.

Using cream cheese

It is especially interesting to create layers in cakes and create various decorations on cupcakes. This cream can be a dessert on its own, and the colored inclusions will make it festive and attractive to children.

In order for the cream to lay evenly on cakes and other products, it must be removed from the refrigerator 15 minutes before starting work. In this case, it will be pliable and stretch well until the decoration is given the desired shape. If decoration takes a long time, then the product must be periodically sent to the refrigerator to harden. A variety of small decorations in the form of stars, flowers, houses and other figures can be easily prepared from frozen cream.

It tolerates freezing well. Thanks to butter, the cream does not lose its qualities after freezing and easily tolerates all manipulations. It is used for pouring glaze, and also as a decoration on jelly desserts and cakes.

Curd and sour cream

The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.

Required:

• sour cream 20% fat - 400 g
• cottage cheese 8% fat - 300 g
• granulated sugar - 1 cup

Preparation

1. Soften the cottage cheese by rubbing through a sieve
2. Add sugar to sour cream and mix thoroughly
3. Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes fluffy.

Beat the sour cream very carefully. She tolerates this procedure in a very peculiar way and may suddenly begin to turn into butter with the separation of buttermilk. Therefore, you need to beat at low speed and carefully monitor the formation of the mass.

If you replace sour cream with yogurt, it turns out perfectly new taste new shade. If desired, add vanilla sugar or extract.

Curd cream

This cream has a particularly light, airy consistency and a very delicate taste. By using low-fat cottage cheese for its preparation, you can get a product with a fairly low calorie content.

It should be remembered that the cream must be chilled. You need to beat them at low speed, carefully monitoring the formation of a fluffy mass.

Required:

• cream - 200 gr
• low-fat cottage cheese - 200 gr
• granulated sugar - 100 gr
• vanillin - 1 teaspoon

Preparation:

1. Beat the cottage cheese with a blender or rub through a sieve
2. Beat the cream with sugar and vanilla with a mixer for about 1 minute.
3. Carefully place cottage cheese in small portions into the resulting mass and mix.

The cream is easy to diversify using various fruit additives, for example, syrup, berry or fruit puree, or adding nuts or candied fruits. So the following recipe is ideal for cupcakes.

Required:

• cottage cheese up to 10% fat – 300 g
• orange or lemon - 1 pc.
• syrup (any) - 70 ml
• cream - 340 ml
• nuts (any) - 50 g
• vanillin - 1 tsp.
• Granulated sugar – 110 gr

Preparation:

1. Soften cottage cheese using a blender
2. Roast and chop nuts
3. Remove the zest from the orange
4. Combine cottage cheese with sugar and vanilla and beat with a mixer
5. Add the zest to the cream, mix everything well
6. Blend citrus slices in blenders
7. Pour syrup into the resulting juice
8. Combine all the resulting ingredients and mix thoroughly.

This cream can be used to decorate cupcakes, fill eclairs, and coat cake layers. The syrup can give it different color shades, which makes products with it especially attractive. It can also be used as an independent dessert.

Cream of cottage cheese and condensed milk

This cream goes well with sponge cakes and is suitable for filling shortbread baskets, eclairs, and greasing rolls. Products with it acquire a unique rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it healthier.

Required:

• butter - 200 gr
• sour cream - 200 gr
• condensed milk - 10 tbsp. spoons
• cottage cheese - 400 gr

Preparation:

1. Combine pre-mashed cottage cheese with sour cream
2. Beat with a mixer until smooth and creamy.
3. Combine with condensed milk and beat again
4. Add oil and stir
5. Gradually add cottage cheese and beat until soft and fluffy.

If desired, you can add lemon or orange zest, mint syrup or any other flavoring to this cream.

Curd yoghurt cream

The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt does not interrupt each other, and both of them are clearly felt.

You will need:

• cream 33% – 250 ml
• powdered sugar - 100 g
• cottage cheese 9% – 450 gr
• yogurt - 200 gr

Preparation:

1. Beat yogurt and cottage cheese with a mixer.
2. In a separate bowl, beat the cream with powdered sugar.
3. Combine both whipped masses and mix gently with a spoon or spatula.

It takes no more than 15 minutes, and the delicate, airy cream is ready. You can start assembling the cake or filling eclairs with it. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If you use sweet yogurt, then you need to use less powder than indicated in the recipe so that the cream does not turn out cloying.

Curd cream with gelatin for sponge cake

This cream has a pleasant sweet and sour taste. It is very easy and quick to prepare. Its consistency is similar to curd mousse. It goes well with any cake layers and with various fruits and berries, which are placed as a base when assembling the cake or introduced directly into the cream during its preparation.

You will need:

• sour cream 20% - 400 gr
• cottage cheese 9% – 400 gr
• powdered sugar - 200 gr
• vanilla sugar - 1 tsp.
• gelatin – 25 g

Preparation:

1. Soak gelatin in cooled boiled water
2. Beat the sour cream first separately, and then together with powdered sugar and vanilla.
3. Combine the resulting mass with softened cottage cheese and mix
4. Heat the gelatin and bring it to a liquid state and add to the mixture
5. Beat everything until done
6. The resulting cream should be used immediately for the cake. Once frozen, it will be impossible to use for coating cakes.

Curd butter cream

The cream is used as an independent dessert or for coating, decorating and leveling the surfaces of confectionery products. In this recipe you will learn how to make cream for sponge cake at home.

You will need:

• butter - 300 gr
• cottage cheese - 500 gr
• powdered sugar - 300 gr
• vanilla essence - 0.5 teaspoon

Preparation:

1. Pass the cottage cheese through a sieve
2. Beat the butter
3. While whisking, add powdered sugar and vanilla.
4. Add cottage cheese in small portions
5. Beat until smooth and fluffy.

This cream can be easily colored with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When assembling the cake, you can alternate white layers with colored ones.

Curd banana cream

This cream with a delicate banana aroma can be a real pleasure and will not cause much concern for those who are afraid of gaining overweight. It is used as an independent dessert, which is perfect for festive table and for a regular breakfast.

You can prepare it in a matter of minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figures, candied fruits, nuts and so on.

You will need:

• Banana – 2 pcs.
• cottage cheese - 200 gr
• natural yogurt -100 gr
• honey - 1 tbsp. spoon
• chocolate for decoration - 50 g

Preparation:

1. Cut bananas into pieces
2. Place cottage cheese, 1.5 bananas, yogurt in a bowl
3. Beat the products with a mixer or immersion blender
4. Add 1 spoon of honey and beat until a thick cream is obtained.
5. Spread the resulting cream among the bowls and add the remaining banana pieces.
6. Decorating the dessert.

Curd cream for cake decoration

With all the variety of recipes presented in this blog, it is worth highlighting the cream, which is intended specifically for decorating the cake. Let's consider this recipe with a detailed study of all positions.

You will need:

• cream - 400 gr
• powdered sugar - 50 g
• curd cheese - 200 gr

How to cook:

1. Mix all ingredients in a bowl
2. Beat everything thoroughly

In just a few minutes, we prepared the perfect cream that can be used to decorate any confectionery product. By placing it in a pastry bag, you can create various decorations. It lays down in an even elastic layer and does not spread. It can be tinted any color using food coloring. To obtain additional taste, you can add various essences or vanillin.

Well, dear readers of my blog, we have reviewed the most popular recipes for curd cream. I hope that all the information was presented to you in a convenient and accessible form, and that the photographs accompanying each recipe helped you gain a deeper understanding of the cooking process. If you found my blog interesting, like it and recommend it to your friends. And I’m waiting for you to visit with new interesting recipes.

Curd cream recipes are based on both full-fat cottage cheese and curd cheese. This filling is suitable for cakes, eclairs, and many other recipes.

If you want to make cream from cottage cheese, look for the fattest one, preferably homemade and not particularly grainy. Cream cheese is prepared from both Almette and cheaper options.

Vanillin is the most commonly used seasoning. It can be in the form of sugar or liquid extract. Lemon or orange zest is also used.

Classic recipe

To prepare it you need:

• 150 g sugar;
• 400 g fat cottage cheese;
• 150 butter;
• Vanilla sugar – 5 g (you can add vanilla on the tip of a knife).

Cooking sequence:

Important! Before putting the cream on the cake, cool it thoroughly in the refrigerator.

For the sponge cake

Suitable for biscuits classic version, and cream made from sour cream, and cream from cottage cheese and condensed milk, even cream from curd mass. But there's another one interesting option. We will need:

• Cottage cheese 10% - 300 g;
• Lemon;
• Gelatin granules - 15 g;
• Cream - 340 g;
• Orange;
• Sugar syrup - 70 ml;
• Nuts - 50 g;
• Orange zest;
• Sugar -110 g;
• Vanillin – 7g.

Cooking steps:

Cheese recipe

It is suitable for sandwiches, cakes, cookies, etc. To prepare we take:

• Curd cheese (Cremette, Almette, etc.) - 280 g;
• Powdered sugar - 90g;
• Butter -120 g;
• Vanillin.

Soften the butter and place it in a blender. While whisking, add vanillin and powder. Continue beating until foamy, add cheese and beat for a couple more minutes. We store the finished product in the refrigerator.

Sour cream

The cream made from cottage cheese and sour cream is quite dense and thick. To prepare it, we need:

• 3 tablespoons sour cream;
• 400 g of five percent cottage cheese;
• Vanillin packet;
• Sugar (as much as you like)

Use an immersion blender to blend fresh fermented milk product and vanillin. Add sour cream and sugar while whipping, increasing its speed. Then we slowly reduce the speed. Refrigerate for 30 minutes and you're done.

With condensed milk

Cream with condensed milk and cottage cheese is well suited for custard pies, Napoleons and other cakes. For preparation you need:

• A tablespoon of cognac;
• 320 g cottage cheese;
• 90 g powdered sugar;
• 175 g butter;
• 65 g condensed milk;
• A packet of vanilla sugar.

Prepare in the following order:

For cupcakes

Cottage cheese cream for cupcakes can be either sour cream or cottage cheese, or orange-lemon. The main thing is to take only the freshest products. Prepared using the methods described above.

For eclairs

If you need cream for eclairs, both the classic recipe and the one with condensed milk are suitable. You can also make custard with cottage cheese. For him we take:

• 0.5 fat cottage cheese;
• Egg;
• Two thirds of a glass of sugar;
• Flour - 2 tablespoons;
• Butter – 100g.

Preparation:

This recipe will also be good for cakes, and we fill eclairs with it using a pastry bag or syringe.

With gelatin

It is also suitable for sponge and other cakes. You can also decorate cakes with it. Take for preparation:

• Granulated gelatin - 20g;
• Cottage cheese 8% semi-fat - 480 g;
• Clean and chilled water -120 ml;
• 180 g powdered sugar.

Subsequence:

Fruit recipe

In addition to lemon-orange cream, you can make pineapple or banana cream.

For pineapple we need:

• 60 g powdered sugar;
• 20 g gelatin;
• 200 g low-fat cottage cheese;
• 10 g vanilla sugar;
• 100 g canned pineapples;
• 300 ml heavy cream.

Let's prepare it like this:

1. Pour in the gelatin and let it sit for about half an hour.
2. At this time, we do the same with the cottage cheese as in all previous recipes, that is, we get rid of the graininess.
3. Dissolve gelatin in a water bath, do not boil!
4. Add powder and vanilla to the cream and beat them.
5. Little by little, whisking further, pour in the cooled gelatin.
6. Beat further and add cottage cheese.
7. Add the pineapples cut into squares after beating.
8. Let's cool it down!

You can make banana cream in the same way, but you can puree the bananas. It will be even tastier this way! By the way, such a dish can be eaten as a separate dessert, and not just added to a pastry or cake.