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

If you use butter, it must be soft. It’s better to refrigerate cream cheese ahead of time.
Instead of sugar, it is better to use sweet powder, then the cream will be homogeneous and unpleasant grains will not fall on the tooth.
Cream cheese (kremcheese) changes its thickness after freezing, so it’s better not to take risks.
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.
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.
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?

Place the cheese and butter in a bowl and mix by hand until smooth. Or beat with a mixer at medium speed.
Sift the sweet powder into the bowl and stir again. If you plan to add something else, then also after the first stirring.
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 as needed 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_

Buttercream cheese - cream for cupcakes that holds its shape perfectly

Hello! Now I’ll share the usual step-by-step recipe for cupcake cream that holds its shape. With it, your cupcakes will be able to travel a huge distance and remain as beautiful as if they had just been prepared. This is the best cream I have found.

While studying at a famous pastry school (let's not point fingers), I covered cupcakes with cream cheese and sweet powder. But when I decided to transport my mouth guards, a terrible disappointment awaited me. They arrived without hats. And the cream that was on them spilled and turned into a watery snow-white mass. Sound familiar?

Then I asked myself a question: what cream for cupcakes holds its shape perfectly? I started looking and found it. Everything turned out to be quite simple. Let's make this wonderful creamy coating.

We will need

Cream or curd cheese of proven brands. Such as cremette, violette, hochland for cooking - 400 gr.
Cream with at least 33% fat content - 100 g.
Sweet powder - 60 gr.

You can use more sweet powder, but keep in mind that this will make the cream softer and less measured.

By the way, the cream is suitable not only for the top coating of cupcakes and cupcakes, but also as a layer of the cake, you can even smooth the cake with it.

Ingredients.

Before production, cream and cheese must be chilled and placed on the coolest shelf of the refrigerator.

Manufacturing

Pour all the ingredients into the mixer bowl and start beating at low speed at first so that the powder does not scatter, and then switch the mixer to medium speed and bring the mass to a suitable mixture.

Cheese, sweet powder and cream in a mixer bowl.

Whipping time may vary. There are creams that whip up unrivaledly, for example, Petmol. They only take 1-2 minutes. There are creams that take a long time to whip; they will take 5 minutes or more. And there is cream that is completely impossible to whip. This is if, for example, they were frozen before sale and later thawed. True, I have never come across such ones.

When you start whipping the cream, at first it will be a little watery, but after the cream is whipped, it will become dense. That's when you need to slow down. It is important to whip the cream well so that the cream holds its shape, but it is also important not to overdo it.

You see how dense the cream has become, stuck in the whisks.

Application

Transfer the resulting mass into a pastry bag with a nozzle and place the roses on the cupcakes. There is no need to put this cream in the refrigerator to stabilize. If you do not want to use it right now, then, naturally, the cream cheese must be stored in the refrigerator. But before insertion, I advise you to take it out for about 30 minutes, otherwise the caps may end up with torn edges.

Filled piping bag.

But to compare the buttercream caps without cream and with it.

Cream cheese cream without cream. It can be seen that the caps are low and have already floated. And here is cream cheese with cream.

To deposit caps on cakes, hold the bag strictly perpendicular to the surface. I understand 3 coverage options:

When you start jigging from the middle and move in a spiral to the edges, a rose comes out. This is the bottom cupcake in the photo.
When you start from the outside and spiral towards the center, you get a tall cap with a huge amount of cream. My sweetheart.
And another option is to start jigging in the center, not leading anywhere, but continuing to put pressure on the pastry bag, slowly lifting it up. The tallest cap also comes out.

Here's the view from above. And another side view.

And these are mousse cakes, which have a cream cap according to this recipe, deposited using the third method.

Mousse cakes with caps according to this recipe.

After you practice placing the caps a couple of times, you will end up with nicely decorated cupcakes.

And this cream is now my favorite. After all, it is tasty, beautiful, measured, light and necessary!

The cakes are leaving for the holiday.

It seems to me that this is the most common cream available. Do you understand the recipe better than this? Share in the comments, I will be grateful to you.

TOP 10 options for cream cheese creams for cakes and cupcakes

1. Cheese cream with mascarpone.

Beat mascarpone at room temperature with sweet powder. Separately whip the cool cream. Gently stir the cream into the mascarpone until smooth.

Cool the cheese cream thoroughly before using it.

2. Cream cheese.

300 g cream cheese
200 g cream with a fat content of 33% or
more 200 g sweet powder

Beat cream cheese at room temperature with sweet powder.
Whip cool cream in a separate bowl. Gently fold the cream into the cream cheese. By folding.

3. Cheese cream according to Andrey Rudkov’s recipe.

500 g cream cheese
100 g cream with a fat content of 33%
or more 70 g sweet powder

Whip cool cream.
Add cream cheese and sweet powder and continue beating. Cool the cheese cream thoroughly before using it.

4. Cream cheese with cream cheese.

340 g curd cheese
115 g butter
100 g sweet powder

The cream cheese should be cool and the butter should be at room temperature.

Place everything in one bowl and mix until smooth.
If you want the most snow-white color, first beat the butter with powder, and then add the curd cheese. Cool the cheese cream thoroughly before using it.

5. Cheese cream with snow-white chocolate.

300 g cottage cheese
300 g mascarpone

100-150 g snow-white chocolate

Both cheeses must be at room temperature, otherwise the melted chocolate will clump into the cool cheese. In a water bath, carefully melt the snow-white chocolate.

At this time, mix the cheeses at low speed and bring to a smooth paste.

Cool the chocolate to room temperature and add it to the cheese, one spoon at a time, without turning off the mixer. The amount of chocolate does not globally affect the texture, fluidity or density of the cream.

Therefore, we adjust it to suit ourselves only in terms of sweetness. Cool the cheese cream thoroughly before using it.

6. Cheese cream.

225 g butter
226 g cream cheese
340 g sweet powder
1 tbsp.
vanilla extract (according to ability) 0.5 tsp. salt

Butter and cheese should be at room temperature. First, beat the butter with the sweet powder. Then add cream cheese and beat until smooth. Chill the cream cheese well before folding.

** This cream will be sweet and will go perfectly with evenly sweet shortcakes or a sour berry layer.

7. Ricotta buttercream.

500 g ricotta
135 g powdered sugar
1 tsp.
cinnamon 60 g mascarpone
zest of 1 lemon

Beat mascarpone at room temperature with sweet powder. Add ricotta and all other ingredients, stir until smooth.

Cool the cheese cream thoroughly before using it.

8. Buttercream with condensed cream.

500 g mascarpone
1 can of condensed cream

Whip mascarpone at room temperature with condensed cream.
Cool the cheese cream thoroughly before using it.

9. Cream cheese with condensed milk.

500 g mascarpone
100-300 g condensed milk (not boiled)

Mascarpone should be at room temperature. Beat mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cheese cream thoroughly before using it.

10. Cheese cream with condensed milk.

250 g cream cheese
250 g mascarpone
100-300 g condensed milk (not boiled)

Mascarpone and cream cheese should be at room temperature.

Beat mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk.
Cool the cheese cream thoroughly before using it.

All ingredients for the recipes are available here.

Cheese cream for cupcakes: the best recipes, individual production and reviews

Cupcakes attract not only their taste, but also their appearance. After all, it’s hard for gourmands to pass by such cakes. If you are planning to prepare such desserts at home, then you will be interested in finding out how to create cheese cream for cupcakes. At the moment, let's look at several manufacturing recipes.

Unique cream with mascarpone

This is an indescribably delicious cream. Well, it’s very easy to prepare. After production, it must be immediately applied to baked goods. In order to prepare the cream cheese cream for cupcakes, the recipe for which we are describing, you will need:

two hundred grams of sweet powder;
three hundred grams of cream (fat content more than 32%);
250 g mascarpone.

Making cream at home looks like this:

First, mix mascarpone with sweet powder.
Then whip the cream with a whisk.
Then add the cheese mixture to the cream. Add a spoonful at a time, constantly stirring with a mixer at low speed.
Now the cheese cream for cupcakes is ready. Now all you have to do is decorate your products with it!

Cream with curd cheese

For now, we’ll tell you how to prepare it. The recipe is quite simple. This cheese cream for cupcakes comes out airy, light, with a delicate texture.

For production you will need:

2 teaspoons vanilla extract;
340 grams of curd cheese;
sweet powder (100 g will be enough);
115 g butter.

Making a delicious, affectionate cream looks like this:

First prepare the ingredients. To do this, let the butter melt until it becomes soft. But curd cheese, on the contrary, should be very cool. Therefore, do not take it out of the refrigerator in advance.
Now take a bowl. Add butter and then cheese. Then add sweet powder.
Beat the ingredients with a mixer until smooth (this will take approximately 6-7 minutes).
If you want to make your cupcakes more colorful and vibrant, then add some coloring. For example, for this purpose you can use berry puree (raspberry, cherry) or cocoa.
After adding the dye, stir the mixture again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The manufacturing process will not take much time. Such a cream can be created quickly.

For production you will need:

350 grams of cottage cheese or soft cottage cheese;
2 teaspoons vanilla extract;
1 teaspoon vanilla sugar;
100 grams of sweet powder;
a glass of blueberries;
120 g butter.

Step-by-step recipe for making blueberry cream for cupcakes:

First, take a deep bowl. Place all the ingredients in it, not counting the blueberries. Later, whisk until the consistency is smooth.
Now grind the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pulp.
Next, add three tablespoons of blueberry puree to the curd and cream mixture. Stir. The cream is ready!

Cream cheese cream with cocoa

This mixture has a pleasant chocolate note. You can decorate cupcakes and cakes with cream. After production, it can be stored in the refrigerator for up to 3 days, but it is better to put it there in a closed container.

To prepare cream cheese frosting for cupcakes, you will need:

320 g sugar;
360 ml cream (heavy);
three tbsp. spoons of cocoa;
a pinch of salt;
230 grams of cream cheese (for example, Philadelphia);
a teaspoon of vanilla extract;
a pinch of salt.

Step-by-step recipe for making savory cream:

First, mix the cocoa and cream in a large bowl (you only need to add a couple of spoons). As a result, you should end up with a creamy paste.
Later, place it in the refrigerator for 5 minutes.
Next, add chilled cheese and cocoa to the cream. Beat the mixture with a mixer for 30 seconds. Now add sugar, vanilla and salt. Beat until you obtain a homogeneous consistency.
Then start pouring the remaining cream down the wall. Continue beating the mixture during the process. Do not turn off the mixer until the cream is smooth. After production, it can be used immediately. It can also be stored in the refrigerator for a number of days.

Curd and cheese option

This curd and cheese cream for cupcakes tastes like ice cream. The mixture is gentle, airy and light. We can say that this cream simply melts in your mouth. In addition, it is not as high in calories as, for example, oil.

To make this cream, the housewife will need:

a packet of vanillin;
thickener packet;
three hundred grams of curd cream cheese (for example, “Almette”);
200 ml whipping cream (38% fat);
100 grams of sweet powder.

The process of making cream at home:

Cool the cream ahead of time, then pour it into a bowl. Then add the thickener and start beating with a mixer: at first do this at low speeds, gradually increasing the speed.
Whip the cream for 5-7 minutes until a fluffy, thick foam appears.
After this, place the cream cheese in another container. Add vanillin and sugar. Beat on low speed for about 60 seconds.
Now add cream to the cheese and gently stir the mixture. That's it, the cream is ready. It mixes perfectly with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for those with a sweet tooth

It will appeal to those who love chocolate. Note that to make such a cream, you need to purchase the cream in advance, because it must stand in the refrigerator for at least eight hours.

For production you will need:

500 ml cream;
two hundred grams of chocolate (mint can be used);
100 grams of sweet powder;
three hundred grams of curd cheese.

Making chocolate cream looks like this:

Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Increase the power evenly as you beat. The entire process will take approximately 6-8 minutes.
After this, add sweet powder and stir the mixture again with a mixer.
Later add curd cheese and beat the mixture again with a mixer.
Then chop the chocolate into a separate plate.
Later, take a clean cup and pour the remaining 50 ml of cream into it. Boil them in the microwave.
Hot cream must be poured over chocolate. Let it sit like this for two or three minutes. Then stir the cream and chocolate until smooth and thick.
Now add the purchased composition to the whipped cream. Then stir the mixture until smooth. So the chocolate cheese cream for cupcakes is ready. If you don’t have mint chocolate, then use regular milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now let's look at the recipe for cupcakes with cheese cream. These products will not be sweet, but those who love cheese will like them. Making cupcakes with this cream is quite simple. These salty mini-cakes will decorate any table - both formal and everyday.

For production you will need:

cream and hard cheeses (150 grams of each);
two testicles;
two tablespoons of sour cream (medium fat);
50 ml vegetable oil and milk;
two cloves of garlic;
half a teaspoon of baking powder;
150 g flour;
10 g parsley;
¼ teaspoon salt.

Prepare cupcakes according to the following scheme:

First, mix sunflower oil and eggs with milk. Whisk the mixture.
Next, in another container, mix the dry ingredients - salt, flour and baking powder.
Now combine both mixtures and mix thoroughly.
Then grate the cheese using a large grater. Add it to the dough, remembering to thoroughly mix everything again.
Spoon the batter into the molds. Bake in preheated oven for about 30 minutes. Check the readiness of the products with a match.
During this period of time, you can prepare cheese cream for cupcakes. Take a bowl, put finely chopped herbs, sour cream, cream cheese and chopped garlic into it.
Now use a blender and carefully mix the mass, beat until creamy. Later, decorate with it the products that were baked during this period of time.

Reviews from women

Cheese cream for cupcakes is very simple to prepare. As the housewives say, it comes out indescribably affectionate and delicious.

Children and adults love cupcakes with this cream. As the ladies say, there are no problems with the manufacturing process. Even a baby can be involved in making the cream. The girls note that this product is less caloric than almost all other sweets. Therefore, it will not harm even those ladies who painstakingly watch their own figure.

A little conclusion

Now you understand how to properly prepare cheese cream for cupcakes. For clarity, we looked at several good recipes. Also in our article we talked about how you can prepare cheese cupcakes with tender cream. We hope that the information was useful to you and helped in the development of dishes.