What you should know about cream cheese cream 7 recipes

What you should know about cream cheese cream + 7 recipes

This is perhaps one of the most popular questions among novice confectioners. How to correctly create “cheese cream”, “cream cheese”, “cream cheese cream”, “cream cheese for smoothing” and so on. In our moderate opinion, cream based on cream cheese is one of the most common ones to make.

A LITTLE ABOUT THE NAMES AND CHOICE OF CHEESE

Under no circumstances should you buy “processed cream cheese”; it is good for sandwiches and soups, but not for cream. Someone we know generously added Viola and paprika to the cream. It turned out piquant, but far from real cream cheese. Strictly speaking, cream cheese is cream cheese. In stores you can find other names: cream cheese, curd cheese. Famous brands are Philadelphia, Almette, Buko, Hochland and others. Mascarpone is an Italian cream cheese, often its taste is simply excellent, but its cost is also great. Therefore, if you are unable to purchase mascarpone, replace it with the others (indicated above).

NUANCES OF PREPARATION AND STORAGE

1. If you use butter, it must be soft. It’s better to refrigerate cream cheese ahead of time.
2. Instead of sugar, it is better to use sweet powder, then the cream will be homogeneous and unpleasant grains will not get on your teeth.
3. Cream cheese (kremcheese) changes its thickness after freezing, so it’s better not to take risks.
4. A cream based on cream cheese is perfectly stored in the refrigerator. But it must be stored in an airtight container, otherwise the cheese will absorb all the odors of the refrigerator.
5. The ratio of cheese and butter in the cream may vary. Some people use 1:1, while others reduce the amount of oil 2:1, for example. There is no accepted standard, see to your taste.
6. This cream holds its shape unsurpassedly, so it can be used for smoothing and decoration. And the caps on the cupcakes are just perfect!

HOW TO COOK CREAM CHEESE CORRECTLY?

1. Place the cheese and butter in a bowl and mix by hand until smooth. Or beat with a mixer at medium speed.
2. Sift the sweet powder into the bowl and stir again. If you plan to add something else, then also after the first stirring.
3. Ready. Next, we will give 7 recipes for cream cheese-based creams for unusually delicious desserts!

1. BASIC CREAM CHEESE

• 300g cream cheese
• 120g unsalted butter
• 90g sweet powder
• Vanillin optional

Manufacturing is described above. You can add any berry or fruit puree to the same cream!

2. CREAM CHEESE CREAM WITH CREAM

• 400g cream cheese
• 80g cream 33%
• 60g sweet powder

Whip the cream to stiff peaks, add cheese and powder, beat again. Place in the refrigerator for a couple of hours. Ready.

3. CREAM CHEESE WITH CONDENSED MILK

• 400g cream cheese
• 300g condensed milk (plain or boiled)

Beat the cheese, add condensed milk and beat again.

4. COFFEE CREAM WITH CREAM CHEESE (COFFEE CREAM CHEESE)

• 500 g cream cheese
• 2 tsp instant coffee
• 200 g cream 33%
• 90 g sweet powder

Dissolve coffee in cream, whip cream, beat cheese, combine, beat

5. CHOCOLATE CREAM WITH CREAM CHEESE (CHOCOLATE CREAM CHEESE)

• 500 g cream cheese
• 100 g chocolate
• 200 g cream 33%
• 50g sweet powder

Grate the chocolate on a small grater, beat the cheese and cream separately, combine everything, beat.

6. CREAM WITH CREAM CHEESE AND SOUR CREAM

• 700 g fat sour cream
• 250 g cream cheese
• 200g sweet powder

We weigh out the sour cream to remove unnecessary whey. Mix sour cream with sweet powder at low speed. Add cream cheese and beat again on low speed.

7. CREAM CHEESE CREAM WITH WHITE CHOCOLATE

• 500 g cream cheese
• 250g chocolate
• 1 orange
• Sweet powder to taste.

Grind the orange, beat in a blender, add cheese, beat, melt the chocolate, cool slightly, combine with cheese and orange, beat.

We hope that cream cheese is now an open book for you!

We took the photo of cupcakes from the announcement of the article with the permission of the indescribable Maria Magrat

HOW TO COLOR CREAM CHEESE IN BRIGHT COLORS

Cream cheese can be easily colored with any food coloring. The basic rule: use gel, paste or dry dyes. Watery ones can ruin the texture for you. It is best to color the cream cheese at the moment of finishing mixing all the ingredients.

Add a little coloring and mix well until smooth, add a little more if necessary and mix again. Repeat this until you get the right color. This way you will avoid excess dye in desserts.

But if you do not want to use chemical dyes, then you can always color the cake cream using natural products: matcha tea, hibiscus, vegetable, fruit and berry powders.

9 options for coloring cream cheese using natural dyes

Here the cupcake top is decorated with cream with our raspberry and purple sweet potato powder. Source: @kolobok_uss

Here the cream is colored with pitahaya powder. Source: @fitcake.74

The cupcake top is colored matcha blue. Source: @kolobok_uss

The cake is covered with purple sweet potato cream. Source: @pasteleria_de_maria

You can always purchase all natural powders and powders for coloring desserts in convenient packaging on our website:

HOW TO COLOR CREAM CHEESE BLACK

A dark color is quite difficult to obtain due to the fact that a lot of ordinary food coloring is needed, and this can affect the texture and taste of the cream. But there is a way out. You can color the cake cream a dark color using 2 methods. The first method is to create a base cream with the addition of bitter chocolate or cocoa powder and color it with black food coloring. Due to the fact that at first the cream will be dark from chocolate or cocoa, you will need significantly less dye.

But if you need to color a creamy or any other light cream dark, then you need to use beech charcoal powder (link to product). It has no taste, smell and will not spoil the texture of the cream. And the grind is so small that you won’t feel it on your teeth. To color 500 grams of cream cheese, you need 8-12 grams of beech charcoal powder.

Here is a vanilla cupcake with a charcoal colored cream cheese frosting top.

Here is a whole cake covered with black cream cheese with charcoal. Source: @_bonbon_torte_

“Cream Cheese”: 3 cake recipes + 1 prize

Hello friends! And to end my painful “cream cheese” topic, I decided to present for you in a separate article a recipe for cream cheese for a cake. If you read my recent article about a cake with cream cheese , you will know that I can’t stand it when there is cheese cream, i.e. cream with cream or curd cheese is called “cream cheese” .

But we must admit, you, supporters of “cream cheese”, are invincible, you are absolutely the majority. Therefore, I will not complicate your life and within the framework of this article I will call the cheese cream “cream cheese” . But this is the last time, just know that!))

So cheese cream, aka “cream cheese” . Now we will look at 4 recipes for cheese cream : with butter, with cream, cream for smoothing a cake and cheese cream with snow-white chocolate for cupcakes. I can’t single out just one of them: they are all so different, but equally delicious.

Cream cheese recipe with butter

I'll tell you a secret: the ratio of butter and cream/curd cheese in this cream can be completely tailored to your tastes: from 1:3 to 1:1. In other words, from 100 gr. butter for 300 gr. cheese up to 200 gr. butter for 200 cheese, while adjusting the sweetness of the cream by adding or decreasing sweet powder.

Keep in mind that children, for example, do not really like the very dominant sour taste of cheese.

I have tried a huge number of different compositions, and I will give you the recipe for the cream that has become a “number van” both for me personally and for my customers.

Ingredients:

For a cake weighing about 1.5 kg

• butter (min. 82%), softened - 175 gr.
• sweet powder - 185 gr.
• cream/curd cheese ( Cremette , Almette, Violette) - 225 gr.
• vanilla extract or sweet powder with natural vanilla - 1 tsp.

If desired, instead of vanilla extract, you can add the grated zest of 1 lemon, 1 lime, 1 orange and 1 tangerine to the cream and get a stunning cream with a citrus scent.

Manufacturing:

1. Beat soft butter well with a mixer with sweet powder until you obtain a fluffy snow-white cream (10 minutes).

The ideal temperature for whipping oil is 20º.

Cream cheese with cream

If you prefer cream with the lightest texture, then your option is cream cheese with cream. I love him very much too.

Ingredients:

For a cake weighing about 1.5 kg

• heavy cream 33-35%, cool - 350 gr.
• cream/curd cheese, cool - 200 gr. (Almette, Kremette , Violetta)
• sweet powder - 70 gr.
• vanilla extract or sweet powder with natural vanilla - 1 tsp.

Manufacturing:

1. Before you start, cool the cream, whisks and mixer bowl in the freezer for about 15 minutes.
2. Then whip the cream at first at low mixer speed, gradually increasing the speed until stable peaks form.
3. Separately beat the curd cheese with sweet powder and vanilla extract until smooth.
4. Pour the whipped cream into the cheese mixture and gently mix with a spatula until smooth (be careful not to overdo it!).
5. Before assembling the cake, store the finished cream in the refrigerator.

This and many other recipes for cake cream are in my larger article “Cream for Sponge Cake.”

Cream Cheese Cake Smoothing Recipe

Well, and the usual cream for final coating and smoothing of cakes. This is the recipe I use most often for my own custom cakes.

The cream is very light and easy to work with. Apply to a perfectly cooled cake. The surface of the cake comes out even and smooth.

Ingredients:

This portion is enough for me to smooth a 1.5-2 kilogram cake

• butter (min. 82%), softened - 100 gr.
• sweet powder - 80 gr.
• cream/curd cheese, cool - 300 gr. (Almette, Kremette , Violetta)
• vanilla extract - 1 tsp. (optional)

Manufacturing:

1. In a mixer bowl, beat soft butter with sweet powder until fluffy and snow-white (about 10 minutes).
2. Add cool curd cheese and, if desired, vanilla extract, and mix at low mixer speed.
3. Keep the finished cream at room temperature or store it in the refrigerator and bring it to room temperature before smoothing the cake.

Cream cheese: recipe for cupcakes

As a prize , I decided to give you a recipe for cream cheese for cupcakes. In principle, any of the 3 above creams can also act as a cream for cupcakes, but if you are looking for the most noteworthy flavors, then I recommend the following recipe ↓

Ingredients:

Makes 12 cupcakes

• snow-white chocolate - 200 gr.
• butter (min. 82%), softened - 200 gr.
• sweet powder - 150 gr.
• cream/curd cheese, room temperature - 250 gr. (Almette, Kremette , Violetta)
• vanilla extract - 1 tsp. (optional)

Manufacturing:

1. Melt the chocolate broken into pieces in a water bath and leave to cool to room temperature.
2. Beat butter with sweet powder until fluffy white cream (about 10 minutes).
3. Add curd cheese, cooled snow-white chocolate and, if desired, vanilla extract into the butter cream.
4. Mix everything at low speed until smooth.
5. If the cream is overheated and does not hold its shape well, cool it slightly.

All. The cream cheese gestalt is closed. I hope I never have to use this word again)))

All-purpose cream cheese

Cake Smoothing Cream Recipe

Ingredients for All-Purpose Cream Cheese:

• Curd cheese (I have kaymak) - 600 g
• Cream (33%, if the cheese is soft, then less cream) - 100-150 g
• Sweet powder - To taste

Production time: 10 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “All-Purpose Cream Cheese”:

The recipe is quite simple! Beat cheese, cream and sweet powder with a mixer. First, combine all the ingredients at low speed, then beat at high speed until the cream becomes fluffy and holds its shape perfectly. The recipe is designed for soft cheese. If you use Hochland, you can add approximately 200-250 g of cream.

This is how you should get a thick cream

Transfer it to a pastry bag

If the cake is sponge cake and crumbles, then make a narrow preliminary coating beforehand and let the cream set in the refrigerator.

Then we deposit the cream from the bag around the entire perimeter

Level with a spatula using light smoothing movements. First the top, then the sides

We decorate the finished cake as desired) in the video we talk about smoothing most carefully) this amount of cream was enough for me to smooth a cake 18 by 18 cm

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October 26, 2018 olga iso9000 #

September 29, 2018 molotok_natalia #

September 12, 2018 Irpenchanka #

September 20, 2018 yanabeen # (recipe creator)

September 5, 2018 washi-lisaa #

September 16, 2018 yanabeen # (recipe creator)

September 4, 2018 PYMA-2016 #

September 19, 2018 yanabeen # (recipe creator)

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TOP 11 Cream Cheese Recipes

What's it about?

The next fascinating topic is “Top 11 cream cheese recipes” .
Little useful information from @happy_monkey_cakes

We give her the floor:
“Have a nice evening everyone!
Now for you the most valuable post from my treasure trove of knowledge!
She rushed!
The most famous and, one might say, basic are two recipes:

Cream cheese with cream
– Cream cheese – 500 g
– Cream from 33% – 100 g
– Sweet powder – 70 g
Mix all previously cooled ingredients with a mixer at high speed, cool before adding.
It has the most tender creamy taste.

Cream cheese with butter
– Creamy curd cheese – 500 g
– Butter – 100 g
– Sweet powder – 70 g
The cheese should be very cool, and the butter should be at room temperature.
Beat butter and powder. Add cheese and continue beating until smooth. Cool. Has the most dense structure.

We also recommend trying the following combinations:

Cream cheese with condensed milk
– 500 grams of creamy curd cheese
– 200 grams of condensed milk (plain or boiled condensed milk).
Beat the cream cheese, add condensed milk, continue beating until smooth. Cool.

Banana cream cheese
– 500 g cream cheese
– 1 banana – 100 g cream (from 33%)
– sweet powder to taste.
Beat the cheese and banana together, beat the cream separately and carefully combine the sweet powder. Cool.

Cream cheese Orange - cinnamon
- 500 g cream cheese
- 1 orange⠀ - 100 g cream (from 33%)
- sweet powder to taste - cinnamon to taste
Peel the orange, and remove the whitish skin from the slices. Grind in a blender, add cinnamon. Beat the cheese, add the orange puree, beat until smooth. Separately whip the cream with sweet powder, combine with the orange-cheese mixture. Cool.

Chocolate cream cheese
– 500 grams of cream cheese
– 250 grams of chocolate (you can use white, milk, bitter – the taste will be different)
sweet powder to taste. Beat cheese with sweet powder. Melt the chocolate, cool to room temperature. Combine chocolate with cheese mixture. Cool.

Coffee cream cheese
– 500 g cream cheese
– 2 tsp.
instant coffee – 100 g cream (from 33%) – sweet powder to taste
Dissolve coffee in cream. Whip the coffee cream and beat the cheese in a separate container. Combine both masses. Cool.

Honey cream cheese
– 500 g cream cheese
– 2 tbsp. fragrant honey – 100 g cream (from 33%)

Beat cheese with honey. Whip the cream separately, combine both masses. Cool.

Berry cream cheese
– 500 g cream cheese
– 100 g (berry puree or jam)
– 100 g cream (from 33%)
– sweet powder – to taste
Mix and beat the chilled cheese and cream, add berry puree and sweet powder, mix until homogeneity. Cool.

Caramel cream cheese
– 70 g soft caramel
– 500 g cream cheese – 85 g heavy cream (from 33%)
– 25 g soft butter (room temperature)
Prepare soft caramel, cool. Mix caramel, cheese and cream, beat everything, add butter. Beat until smooth. Cool.

Nut cream cheese
– 500 g cream cheese
– 100 g Cream (from 33%)
– 70 g Sweet powder – 2 tablespoons of nut butter (peanut, pistachio, hazelnut, depends on the desired taste).
Mix all ingredients with a mixer at high speed and cool before adding.

You can get even more options for cream cheese by adding to your favorite recipe: pieces of chocolate, Oreo cookie crumbs, pieces of marmalade, coconut flakes, crushed nuts, dried fruits.
OK it's all over Now! Good luck to everyone!”