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.
At the same time, 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 sit 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.

Curd cream for sponge cake: recipes

Curd cream for a sponge cake is true bliss if it is prepared correctly. But you shouldn’t be afraid - most of the recipes are easy and can be done with just a few simple steps.

Traditional option

There is nothing fancy about this recipe. The most common ingredients are suitable for it, but only the freshest and of good quality:

350 g homemade cottage cheese;
160 g snow-white sugar;
0.2 kg unflavored butter;
cinnamon and vanilla are added as desired.

Main stages of production:

The main task is to transform the cottage cheese into a homogeneous mass. To do this, you can rub it through a sieve, pass it through a meat grinder, or use a blender.

Afterwards, the soft butter is cut into thin cubes, mixed with sweet sand and well beaten with a mixer. For a good result, 4-6 minutes is enough.

At the very end, you can add vanilla or cinnamon to create a pleasant smell.

All ingredients are mixed and whipped at medium speed until a homogeneous and smooth mass is obtained. There should not be any lumps or other “irregularities”.

At this point, the curd cream for the sponge cake can be considered complete.

The recipe is quite simple, so even a novice housewife who wants to try something new should be able to handle it.

Curd cream for sponge cake with sour cream

Light to the point of outrageousness, but indescribably delicious, the cream will amuse guests and will go well with almost any pastry. To make it, the following set of products will be useful:

400 ml fat sour cream;
200 g low-fat cottage cheese;
200 g white sugar.

Main stages of production:

In a deep bowl, the cottage cheese is kneaded with a fork, and then scrolled through a meat grinder. Another option is to use a blender to make a paste.

Afterwards, sweet sand is added to the resulting mass, followed by sour cream (20%), but certainly in small portions. At this time, the curd mass is whipped with a mixer at high speed so that the future cream thickens slightly.

Curd cream for a sponge cake can also be supplemented with ground nuts or crushed berries to get a catchy and rich taste. After this, it mixes well with the help of a spoon or whisk.

A little secret! If you melt gelatin over low heat and add it to the purchased cream, then after hardening in the refrigerator you will get a tasty soufflé. The taste is somewhat reminiscent of the Bird's Milk dessert.

Impeccable recipe for curd cream for sponge cake

The proposed option is considered universally suitable because it is suitable for the interior, decoration and smoothing of any cake. In addition, this cottage cheese cream holds its shape unsurpassed, which will greatly facilitate subsequent work with baking.

So, to prepare it, you will need:

250 g of fresh cottage cheese;
250 g heavy cream (33% or more);
100 g snow-white chocolate;
3 tbsp. l. sweet sand;
1-3 tbsp. l. milk;
vanilla (vanillin) is added to taste.

Main stages of production:

The cottage cheese is perfectly blended with a blender until smooth. If there is such a need, then add a small amount of cool milk by eye to make the cottage cheese softer.
The chocolate needs to be melted in a water bath or in a microwave oven. It is worth watching closely so that it does not burn. Instead of snow-white chocolate, you can try milk chocolate. Everything is blended perfectly again with a blender at medium speed.
Cream, sweet sand and vanillin are added to a deep container. Everything is whipped until fluffy and homogeneous.
The curd mass is added to the cream and whipped at high speed. But not more than 2 minutes, because otherwise the cream may be spoiled.

This recipe for curd cream for a sponge cake at home can be stored in the refrigerator in its “pure form” for up to 3 days. But it’s better to put it to work right away and stuff it into a sponge cake.

Delicate cream for homemade dessert

To prepare a delicious curd cream for a sponge cake, you will need very little time and the most ordinary and accessible products. And more specifically:

300 g of fresh cottage cheese;
150 g butter;
130 g sweet powder;
5 g vanilla sugar (vanilla).

Main stages of production:

All products must be removed from the refrigerator in advance and brought to room temperature. This will make it much easier and more pleasant to work with them.
After this, the cottage cheese is rubbed in portions through a sieve. You can do it in several steps to get a very homogeneous mass.
The butter is cut into thin cubes or small squares. Set aside for a while.
Sweet sand is placed in a coffee grinder (or passed through a meat grinder) to produce sweet powder, which is then immediately added to the prepared butter.
Whip everything for about 5 minutes until it becomes a snow-white and fluffy mass. At the very end, add a pinch of vanillin or vanilla sugar.
After a couple of minutes, beating is resumed and the pureed (in the standard a couple of times) cottage cheese is added. You need to continue whisking until you achieve a homogeneous mixture.

The curd cream for the sponge cake is one hundred percent ready. It can also be served as an independent dessert, especially if it is decorated with fresh fruit or grated chocolate.

Curd cream with banana added

A tasty and mostly healthy filling for a sponge cake can be prepared using the following ingredients:

300 g bananas;
200 g cottage cheese (from 19%);
4 tbsp. l. sour cream;
3 pieces of chocolate (milk);
2 tbsp. l. sweet sand;
1 tsp. lemon juice.

Main stages of production:

All necessary products are prepared in advance. If you are planning a dietary recipe, then you can completely give up sugar.
Homemade cottage cheese goes into the blender bowl. Sour cream of any fat content is added to it. The main thing is that it is fresh and of good quality.
Afterwards lemon juice is added. It is best to squeeze it from the freshest lemon just before making the curd cream for the sponge cake.
Then sweet sand is added. Its amount may vary depending on a person’s personal preferences.
Bananas are peeled and cut randomly. True, the pieces should not be very thick and large for convenience.
The fruits go into the bowl with the rest of the ingredients. Everything is interrupted at high speed for several minutes. You should get a homogeneous thick mass.
The chocolate is crushed on a small grater or chopped with a sharp knife. It, and a few more pieces of banana, can be used to decorate the sponge cake and the cream itself.

This is how in a couple of minutes you can independently try the newest recipe for curd cream for a sponge cake. You can supplement it with your own thoughts and come up with a fascinating design for the dessert.

Curd cream for cake

I love this cream. And I dream that you will fall in love with him too. I offer two options: with butter and with cream. The 1st is denser, richer and more stable, suitable for decoration and smoothing, the 2nd is its lightest version, perfectly suitable for the inside, in the layer of cakes, for filling profiteroles, eclairs and other cakes.

Ingredients for butter curd cream:

Cottage cheese (choose pasty, not grainy) - 320 g
Butter - 175 g
Sweet powder - 90 g
Condensed milk with sugar - 65 g
Vanilla sugar - 10 g / or vanilla extract 1 tsp.
Cognac or dessert wine - 1 tbsp. l. (add upon request)

How to prepare delicious curd cream in butter for cakes and pastries: step-by-step recipe

First, prepare the butter cream, and then mix it with cottage cheese. To do this, beat softened butter (175 g) until white using a mixer. Don’t be lazy at this step, thinking that the butter cannot be whipped to a light state. How could it?

If it happens that you did not take the butter out of the refrigerator in advance (it is better to create it the evening before or 8 hours before the start of production), cut it into pieces 1 cm wide and place them at a distance from each other, so the butter will quickly reach the appropriate temperature, therefore, there will be an even larger area in contact with the air in the room.

It will take you even less time to warm the oil this way than if you heat it with a huge bar.

After whipping the butter for 4-5 minutes, you can add sweet powder (90 g).

It is better to sift the powder before adding it to the oil so that it does not form lumps in the cream. Never replace sweet powder with regular sugar, because it will not dissolve in it even after beating for the longest time. After adding the sweet powder, beat for another 3-5 minutes until the cream is completely combined and smooth.

Attention! The time I specify is critical for my mixer. This is an ordinary hand mixer from Bosch, with a power of 350 W. If you have the most powerful mixer, for example, a stationary or planetary mixer, it may take you 2-3 minutes to completely beat from start to finish.

Now let's make cottage cheese. For the cream, use paste-like cottage cheese or curd mass in order to spend as little effort as possible to create a homogeneous cream. I use Volzhskie Prostori cottage cheese, it is sold in briquettes and has the structure that I need for this cream. You can use any other cottage cheese from your store, the most important thing is that it is not grainy, but homogeneous.

So, rub the cottage cheese (340 g) through an iron sieve directly into a bowl of cream. You can create this in several approaches: add a small portion of cottage cheese, rub it, pressing firmly on the cottage cheese with a spoon, then add the next portion, and so on.

When all the cottage cheese has been added to the cream, beat it again for 1 minute and then add condensed milk (65 ml).

Attention! You often ask what fat content of cottage cheese to use for cream. Completely any fat content, this indicator has no meaning for the cream. But I saw that the fatter the cottage cheese, the softer it is and the easier it is to create it one hundred percent homogeneous in the cream. I try to consume 5% or 9% fat. Although the low-fat cream also turned out good.

Use only high-quality condensed milk without vegetable fats in the composition, otherwise even a small amount of condensed milk can spoil the entire cream: flakes may appear out of nowhere, the cream will separate, etc. On my own behalf, I can recommend the best condensed milk from the Rogachev manufacturer; it is an excellent product, as tasty and high-quality as in our childhood.

So, all the ingredients are added, the cream is whipped, it comes out homogeneous and very tender. Before adding it to the filling or layer of the cake, be sure to cool it in the refrigerator for half an hour, this will make it even easier to work with.

Another version of the cream (without condensed milk) is on my YouTube channel, enjoy watching!

This amount of cream is enough to decorate 15 cupcakes (if the “caps” are not very large), and also for the inside of 15 custard rings.

Curd cream with cream (step-by-step recipe)

Cottage cheese of any fat content - 340 g
Heavy cream (from 33% and above) - 250 ml
Sweet powder - 90 g

Rub the cottage cheese through an iron sieve into a bowl in which we will beat the cream (it must have high sides so that the cream does not splatter when whipping). We intensively run a spoon along the bottom of the colander so that the cottage cheese becomes as homogeneous as possible.

Now sift the sweet powder into the same bowl. You adjust the amount of sweetness in the cream to your own taste, I add 90 g, you may need more or less.

Now it's time for the cream. They must be fatty (from 33%) and well chilled. Perfect if, after purchasing the cream, it was in the refrigerator for at least 6-7 hours, because those “cool shelves” on which the products are stored in the store do not give us the appropriate temperature. So, add 250 ml of cream and begin to beat all the ingredients with a mixer for 6-8 minutes (beating time depends on the power of your mixer).

By the end of whipping, you will notice that the cream has become homogeneous, airy, and holds its shape perfectly on the mixer beaters. Naturally, the cream is not as measured as in butter (according to the first recipe in this article), but it behaves wonderfully in the insides and layers of the cake, and due to the fact that it is not overloaded with fats, it is unusually tasty! Before use, be sure to cool the cream for at least half an hour.

Curd cream from homemade cottage cheese

And at the end I would like to add a recipe for homemade cottage cheese, which I love for its delicacy and tenderness. This curd is perfect for creams and dessert interiors. Unfortunately, I can’t photograph the whole process step by step, but someday I will certainly add such photos.

Ingredients:

Milk (3.2 fat content or more) - 2 l.
Drink (any fat content) – 500 ml
Juice of half a lemon

How to prepare curd cream:

First, put the milk on the fire and bring it to a boil. Immediately after boiling, add the drink and the juice of half a lemon. The milk mixture curdles instantly and the whey is released. Stir vigorously, turn off and leave until warm. Then we pass it through a very fine sieve or cheesecloth, the whey should drain one hundred percent and dry cottage cheese remains. It is so smooth and creamy that it breaks up effortlessly in a blender. This homemade cottage cheese is an ideal base for cream.

For the curd cream, mix 200 g of seedless berry puree, beat it with the cottage cheese that came out of the portion given to us (approximately 300 g). In a separate bowl, beat 500 ml of heavy cream, then carefully, using a spatula, combine both masses.

Homemade cottage cheese cream is ready.

I wish you only successful tests in the kitchen!

Step-by-step recipe for curd and butter cream for a cake

For me, the most important thing in a cake is the cream. After all, not only the taste, but also the appearance of the cake depends on it. I, like any housewife, tried many recipes, but I found my own impeccable cream recipe quite recently.

And now I will share with you a recipe for creamy curd cream for a cake. It is perfect for layering any sponge cake, for filling custard pies, tubes, and makes the most delicious tarts and cheesecakes. It can be used to smooth the surface and decorate the cake.

Curd cream with cream for cake

Ingredients

Cottage cheese	400 g
Sugar	150 g
Vanilla sugar	½ tsp.
Vegetable cream	0.5 l

How to choose products

I used vegetable cream, but you can use regular cream with a fat content of 33%. The cottage cheese should be fresh and not very wet. The fattier the cottage cheese, the softer the cream.

Step-by-step production

Add sugar and vanilla sugar to the cottage cheese and blend with a blender into a smooth curd mass. The mixture should be creamy and without lumps.
Pour the chilled cream into a deep bowl and beat with a mixer until thick foam.
Add the curd mixture evenly. Beat with a mixer for 10 minutes. The finished cream must have a dense structure and keep its shape.

Necessary advice

The temperature of the cream must be 2-3 degrees, so the cream, dishes and whisk must be very cool.
To make cream, it is better to use sweet powder.
If you want to decorate a cake with this cream, you can add food coloring to it, and your cake will acquire a catchy color.

Video recipe

Watch the video recipe and definitely try to make this cream.

Creamy curd cream mousse

Ingredients

Cream 33%	250 ml
Cottage cheese	400 g
Sweet powder	200 g
Instant gelatin	30 g
Water	60 ml

Step-by-step production

We rub the cottage cheese through a sieve.
Mix the grated cottage cheese with sweet powder and beat with a blender.
In a deep, dry bowl, beat very cool cream until stiff peaks form. The main thing is not to beat the cream.
Add the curd mixture evenly.
We dilute gelatin in warm water until completely dissolved.
Add gelatin to the cream in small portions and beat.

Video recipe

And with this video recipe, making the cream will become even easier. In it you will see what mixture the cream mousse should be at the end of production.

Creamy chocolate cream

Ingredients

Snow white chocolate	400 g
Cream 33%	500 ml

Step-by-step production

Pour the cream into a saucepan and place on the stove. Heat until hot, but do not boil.
Pour the hot cream into a bowl with snow-white chocolate. Mix thoroughly until smooth. Let the creamy chocolate mixture cool, and then put it in the refrigerator for 3 hours.
After the cream has cooled in the refrigerator, beat with a mixer for 5-7 minutes. The finished cream will transform into a fluffy mass and increase in volume.

Video recipe

Watch the video recipe for this extraordinary cream.

Homemade cottage cheese recipe

Ingredients

Milk	1 l
Drink	1 l

How to choose ingredients

It is better to take homemade milk. The properties of the finished cottage cheese will directly depend on the milk. The drink must be fresh.

Step-by-step production

Pour milk into a saucepan and place on the stove. We heat it well, but don’t boil it. As soon as you see that the milk is about to boil, immediately remove it from the heat.
Add the drink to the hot milk. Mix well with a spoon. The milk must curdle. We don’t heat anything else, cover the pan with a lid and leave to cool.
The cooled mass should separate into whey and cottage cheese.
Place a colander in a deep bowl, cover it with gauze and transfer the cottage cheese with a slotted spoon.
We squeeze it well, cover it with a plate, and put something heavy on the plate.
We send the cottage cheese to drain in the refrigerator for 2 hours.

Video recipe

This video recipe will help you prepare homemade cottage cheese.

Coffee cream with mascarpone

Ingredients

Cream 33%	450 ml
Mascarpone cheese	250 g
Sweet powder	80 g
Instant coffee	6-8 g

Step-by-step production

Add sweet powder and coffee to cool cream. Beat with a mixer until stable peaks form.
Add mascarpone and beat for 2-3 minutes.
This cream can be served in bowls as a separate dessert.

Video recipe

Watch the video recipe for this fragrant cream.

Curd and sour cream for cakes is very popular among housewives. The advantage of these recipes is that they are prepared from natural products and require little time. I advise you to use other recipes for curd cream that are perfect for your baking. Choose a recipe that suits you and delight your loved ones with delicious desserts.