Curd cream for cake - the best recipes for soaking and decorating dessert

Curd cream for a cake will perfectly saturate any shortcakes, it is suitable for a dense layer, it can be used to decorate desserts, creating a fascinating decor on the surface. It’s easy to prepare, you just need to arm yourself with a good recipe and high-quality products, the result will always be impressive.

How to create curd cream for a cake?

This option for impregnating or decorating cakes is very hassle-free and very economical. Any cook can prepare cottage cheese cream for a cake; you just need to follow certain tips that accompany any recipe.

Cottage cheese is chosen low-fat or medium fat (0-9%), preferably not grainy.
The creamy mass must be smooth, without grains. Before preparing the curd cream for the cake, the product is punched with a blender and additionally rubbed through a sieve.
If you buy a ready-made curd product, be sure to try it, it may have already been sweetened, this fact must be taken into account when adding sugar to the composition.
If the recipe calls for a sweetener, use powdered sweetener. It dissolves faster, and the cottage cheese will not become watery.
The recipe for curd cream for cake is universal, it can be supplemented with various fragrant ingredients: vanilla, chocolate, berry syrups.
This cream can be easily dyed, but in this case it is better to use gel dyes, they are colorful and dissolve more sparingly.

Curd cheese cream for cake

The curd and cheese cream for the cake is prepared very quickly, provided that the cottage cheese is prepared in advance. It must be transformed into a smooth mass by punching it with a blender. This cream cheese holds its shape very well and is suitable for a dense layer between cakes and even for creating a pattern on the surface of the dessert. With this cream you can create a “naked” cake.

mascarpone – 300 g;
curd mass – 200;
powder – 100 g;
cream 33% – 100 ml.

Whip cool cream until stiff.
Whisk mascarpone with powder.
Combine cottage cheese with mascarpone, add whipped cream.
Mix well and use to layer the cake layers.

Curd and sour cream for cake

Cream from cottage cheese and sour cream for the cake is prepared when there is absolutely no time to make complex desserts. It perfectly saturates any cakes: sponge, shortbread or waffle. If you need the thickest cream, use a special thickening powder during the whipping process. Such a cream can be created colored by adding berry syrups or gel dyes to the composition.

sour cream 25% – 300 ml;
curd mass – 250 g;
sweet powder – 100 g;
thickener powder – 1 sachet;
vanilla.

Beat sour cream with powder and powder.
Add smooth curd and vanilla.
The curd cream for the cake will be ready for use after 15 minutes of cooling.

Curd cream for cake

Savory curd cream for the cake is prepared simply and quickly. If you are afraid to work with cream, use a product of plant origin, it will literally whip up to a suitable mixture and will not separate. Rub the cottage cheese twice for a very smooth mixture, or use a store-bought product, it no longer contains grains.

whipping cream – 200 ml;
curd mass – 250 g;
sweet powder – 100 g;
lemon juice – 1 tsp;
vanilla.

Whip the cream until double in size and stiff.
Add lemon juice, powder and vanilla.
Continuing whipping, add cottage cheese.

Cream from cottage cheese and condensed milk for cake

Curd cream with condensed milk for a cake comes out very tasty, moderately sweet, you can supplement it with cocoa, nuts, vanilla, and if the dessert is not intended for children, you can add a little coffee liqueur. It will perfectly soak any shortcakes, especially chocolate or pancake ones. This amount of ingredients is enough to saturate a three-layer sponge cake.

condensed milk – 1 b;
curd mass – 300 g;
coffee liqueur – 50 ml;
butter – 150 g.

Beat soft butter until snow-white.
Pour in the condensed milk without stopping the mixer, add the cottage cheese.
The curd cream for the cake should thicken in the refrigerator for 30 minutes.

Curd and yoghurt cream for cake

Yogurt cream from soft cottage cheese for the cake is prepared in a similar way to sour cream; only in this case can you eat sweet desserts with berry fillings. This cream will perfectly saturate the shortcakes because it is not very thick. For sponge cakes, you don’t even need to use syrup; the cake will turn out very moist with a rich taste.

strawberry yogurt – 200 ml;
curd mass – 200 g;
thickener for cream – 1 sachet;
powder – 50 g.

Whisk the yogurt with powder and thickener.
Add the curd mixture and continue beating until the mixture is smooth and homogeneous.
The curd cream with yogurt for the cake can be supplemented with whole berries by adding them at the final manufacturing step.

Curd cream with gelatin for sponge cake

The curd cream with gelatin for the cake comes out very dense. It is used as a layer between sponge cakes; it does not settle during impregnation. It is important not to overdo it while whipping; the mass can gel and turn into marshmallows, which later is difficult to spread in an even layer on the surface of the shortcake.

curd mass – 500 g;
cream – 100 ml;
powder – 100 g;
lemon juice – 20 ml;
gelatin – 20 g.

Pour 50 ml of hot water over gelatin and leave to swell.
Whip the cream, add powder and cottage cheese, beat well until light texture, pour in lemon juice.
Without stopping the mixer, pour in the swollen gelatin.
Continue beating until the sponge cream becomes stiff.

Curd and butter cream for cake

The cream from the curd mass for an oil-based cake will come out dense, tender with a very balanced taste. It is important to choose high-quality, fresh oil with a fat content of 82%. You can supplement the composition with vanilla or cocoa. During the whipping process, use cane sugar powder; it will give a light caramel flavor to the finished cream.

curd mass – 400 g;
butter 82% – 200 g;
powder – 100 g;
vanilla.

Beat soft butter until snow-white, add powder, continue whisking until you get a light, airy cream.
Add curd mass and vanilla, beat again.
Refrigerate the cream before use.

Banana curd cream for cake

Curd and banana cream is perfect for a sponge cake; the shortcakes can be snow-white or chocolate. Or even purchased ones. The fruits will add a very exciting note to the finished treat; they should be slightly overripe and soft. The sweetness of the bananas should be enough, but if you find the cream not very sweet, add a couple of spoons of sweet powder.

curd mass – 500 g;
ripe bananas – 3 pcs.;
sweet powder – 2 tbsp. l.;
lemon juice – 20 ml.

Mash the bananas with a fork, pour in the juice and start beating, adding cottage cheese.
Add sweet powder as needed and use immediately.

Curd cream for cake decoration

To perfectly decorate the surface of the dessert, thick curd cream for the cake will be useful. You can create it like this by adding gelatin or using butter. Desserts are decorated only with cool cream, it is important that the room is cool. From the properly prepared mass, all sorts of noteworthy patterns, flowers, or the most intricate figures are made.

curd mass – 200 g;
whipping cream – 150 ml;
vanilla;
sweet powder – 100 g;
lemon juice – 20 ml;
gelatin – 20 g;

Soak the gelatin in a small amount of warm water.
Whip the cream to stiff peaks and add the curd mixture.
Without stopping the mixer, add powder, vanilla and gelatin.
The cream is placed in a pastry bag and deposited on the surface of the dessert, creating patterns.

Curd cream for cake

Ingredients

Cottage cheese – 300-400 g

Condensed milk – 1 can

Butter – 200 g

Vanilla sugar - optional

340 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Step-by-step recipe with photos

I like this curd cream not only as part of a cake, but also on its own, as an independent dessert. For contrast, vanilla sugar, cocoa, alcohol, as well as pieces of fruit, dried fruit or berries can be added to the base composition of the cream.

For layering sponge or shortbread cakes with cream, for filling eclairs and for desserts, virtually any kind of cottage cheese is suitable, i.e. any amount of fat and graininess, but to form some decorations for design, it is better to take fatty, soft, non-grainy cottage cheese.

Prepare the ingredients according to the list.

Soften the butter. Don’t melt, but specifically soften just for some time at room temperature, either at low 100-180 W microwave power, or for 5 minutes at 40 degrees in a slow cooker.

Combine softened butter with condensed milk.

Stir and beat. The easiest way to create this is with a blender.

Add cottage cheese and, if desired, one teaspoon of vanilla sugar (or liqueur, cocoa, zest, etc.)

If mixing by hand, then it is better to grind the cottage cheese in a meat grinder beforehand, press it through a large sieve, or grind it in some other way.

And if you plan to mix in a blender bowl or with a blender attachment, then add the cottage cheese straight from the pack without additional preparation.

The curd cream for the cake is ready. It can be used immediately or placed in the refrigerator.

How to make curd cream for a cake at home

Curd cream recipes are based on both full-fat cottage cheese and curd cheese. And such a filling is suitable for cakes, and for eclairs, and for almost all other recipes.

A few manufacturing secrets

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

Vanillin is the most commonly used seasoning. It can be in the form of sugar or a watery extract. You can also use lemon or orange zest.

Traditional recipe

To make 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).

Because this is a cream made from soft cottage cheese, we grind it with a blender (a meat grinder or even a sieve is suitable);
Cut the butter into pieces;
Pour sweet powder into the butter (you can also use sugar, but powder is better);
Beat the butter for about 5 minutes until the mixture becomes fluffy, add vanillin;
Continue whisking and add the fermented milk product in small portions. This needs to be created in 6 steps.

Fundamentally! Before putting the cream on the cake, cool it properly in the refrigerator.

For the sponge cake

For sponge cake, the traditional version, cream made from sour cream, cream from cottage cheese and condensed milk, even cream from curd mass are suitable. But there is still another exciting option. We will need:

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

Knead the curd and grind it as in the traditional recipe.
Add vanilla and sugar, beat well (medium speed).
Chop and fry the nuts and add to the mixture.
Chop the zest of both fruits and add to the cream.
Grind the fruits in a blender, add sweet syrup.
Combine everything and mix again until a homogeneous mixture comes out.

Cheese recipe

It is suitable for sandwiches, cakes, cookies, etc. For production we take:

Curd cheese (Cremette, Almette, etc.) - 280 g;
Sweet powder - 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 few 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)

Using an immersion blender, blend the freshest fermented milk product and vanillin. Add sour cream and sugar while whipping, increasing its speed. Later we gradually 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 cakes, Napoleons and other cakes. For production you need:

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

Prepare in the following order:

Soften the butter and beat with vanilla and all the sweet powder. At the end of whipping, pour in cognac.
Rub the cottage cheese through a sieve directly into the butter and sugar.
Beat again and put it in the refrigerator.

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, the recipe will work either traditionally or with condensed milk. You can also make custard with cottage cheese. For him we take:

0.5 fat cottage cheese;
Testicle;
Two thirds cups of sugar;
Flour - 2 tablespoons;
Butter – 100g.

Grind the egg with sugar, add flour.
Add softened butter and rub thoroughly again.
Along with this, we grind the fermented milk product with an immersion blender so that not a grain remains in it.
Combine both mixtures and beat again.
Let it cook and stir constantly.

This recipe would also be good for cakes, and 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. We take for production:

Granulated gelatin - 20g;
Cottage cheese 8% semi-fat - 480 g;
Pure and chilled water -120 ml;
180 g sweet powder.

Pour the gelatin into an alloy bowl and fill it with cool water. We forget about it for 40 minutes.
Prepare the fermented milk product in the same way as in the traditional recipe.
Melt gelatin and cool.
Mix the whipped cottage cheese with powder, beat, add gelatin. Let cool in the refrigerator for 15 minutes.

We also recommend a recipe for soufflé and blancmange with cottage cheese.

Fruit recipe

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

For pineapple we need:

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

Pour in the gelatin and let it simmer for about half an hour.
At this time, we do the same with the cottage cheese as in all previous recipes, in other words, we get rid of the graininess.
Dissolve gelatin in a water bath, do not boil!
Add powder and vanilla to the cream and beat them.
A little at a time, whisking further, pour in the cooled gelatin.
Beat further and add cottage cheese.
Add the pineapples cut into squares after beating.
Let's cool it down!

Banana cream can be created in the same way, but bananas can be turned into puree. 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.

MY | SOUP

Ingredients
Biscuit - a perfect base
Secrets of savory cream
Recipe for making sponge cake with curd cream
Making curd cream step by step

There are a huge number of recipes for curd cream for cakes. This page shows more successful options, such as: curd cream, curd cream, curd cheese cream, curd cream with condensed milk.

Each of them, as the name suggests, contains cottage cheese. Other ingredients depend on the taste preferences of the cook.

So, the recipe for making curd and butter cream for an unforgettably delicious cake contains the following ingredients:

grain cottage cheese – 200-250 g;
chilled water – 50 ml;
sugar – 0.5 tbsp;
cream – 250 ml.

And to get more airiness, you can add 10-15 g of gelatin to the curd cream with cream.

Composition of cheese and curd cream:

hard cottage cheese – 200 g;
butter - pack (200 g);
vanillin – 1 chip;
sweet powder – 150 g.

Sour cream with cottage cheese consists of the following components:

fat sour cream (at least 20%) – 500 ml.;
cottage cheese – 200 – 250 g.
sugar – 1 tbsp;

Curd condensed cream contains:

any kind of yogurt - 200 g;
cottage cheese – 200-250 g;
sugar – 3 tbsp;
heavy cream – 500 mg;
vanillin - sachet.

Biscuit - a perfect base

You can use biscuit dough as a base for a cake with curd cream. The ingredients included in the baking are as follows:

flour, sifted a couple of times - 1 tbsp.;
chicken eggs – 4 pcs.;
sugar – 1 tbsp;
vanillin – 1 chip.
If desired, you can add 2 tbsp to the dough. cocoa powder

Biscuit dough is considered easy to make and can be mixed with virtually all types of cream. In addition, this type of baking is also low in calories, because it does not contain fat.

In order for the biscuit to come out tender and juicy, you need to soak the finished cake with fruit juice, syrup or alcohol. In addition, baked goods soaked in this method acquire a special taste.

Cottage cheese cream is an airy consistency, the taste of which depends on the components added to it, for example, yogurt, cream or condensed milk.

Curd cream is a “appreciative material” for a cook, due to the fact that it does not flow and retains its shape remarkably well. It is especially convenient to use it in making complex desserts.

Secrets of savory cream

If you prepare curd cream for a cake at home, you must follow certain rules:

• to ensure uniformity, before mixing the cottage cheese with the other ingredients, it must be rubbed through a sieve;
• you only need to beat the curd cream with a blender or mixer, because when using a whisk you may not achieve the required mixture 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).

Recipe for making sponge cake with curd cream

Start by making the dough:

Eggs with sugar and vanilla (and cocoa) are mixed until smooth.
Flour is added to the mixture and all ingredients are thoroughly mixed.
The dough is poured into the prepared form, previously greased with oil. The biscuit is baked at 180C until golden brown. The shortbread is removed from the container and left until it cools completely.

Making curd cream step by step

How to create curd cream for a cake? A step-by-step recipe for making curd sour cream for a sponge cake contains the following steps:

crushed cottage cheese is ground with sugar;
previously cooled sour cream is added to the resulting mass and all ingredients are whipped;
the finished mass is placed in the refrigerator.

Cream with cottage cheese cream is prepared as follows:

part of the sugar is mixed with cottage cheese;
the remaining half of the sugar is whipped with cream;
the cream-sugar mixture is poured into the cottage cheese with constant stirring;

If the recipe contains gelatin , then:

gelatin is previously soaked in water for about half an hour;
the swollen gelatinous mass dissolves over low heat and cools;
dissolved gelatin is painstakingly whipped with all components of the cream.

The cream with gelatin must be placed in the refrigerator.

Stages of making cream from cottage cheese with the addition of condensed milk :

cottage cheese is whipped together with yogurt and vanilla;
sugar and condensed milk are mixed in the deepest container;
all ingredients are mixed and whipped until fluffy;
The creamy mass is placed in the refrigerator for 2-3 hours.

Recipe for making cheese and curd cream:

the melted butter is cut into cubes and vigorously whipped until fluffy with sugar;
vanillin with grated cottage cheese is added to the acquired mass, and all ingredients are thoroughly mixed;
the finished mixture is cooled.

The curd insides are thickly coated on both sides of the shortbread, which was previously cut lengthwise into two parts.

Before serving the cake, you can decorate it with pieces of fresh fruit or marmalade, and sprinkle grated chocolate, confectionery powder or coconut on top.