Cream cheese: 3 cake recipes 1 prize

“Cream Cheese”: 3 cake recipes + 1 prize

Hello friends! And to end my painful “cream cheese” topic, I decided to publish 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 analyze 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 a sponge cake.”

Cream cheese recipe for smoothing a cake

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)))

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 now cream cheese is 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_

10 cream cheese recipes for all occasions

Not a single modern pastry chef can imagine his life without cheese cream or, as it is also called, cream cheese. It is made on the basis of cream cheese (cremette, almette, hochland, a la kajmak). This cream is easy to use, holds its shape perfectly, and is very easy to prepare. You can prepare hundreds of variations of this cream with different flavorings. In this article we present the most worthy of attention.

But first, the basics. Basic cream cheese recipe. It can be created with butter and cream. Cream cheese with butter is considered the most measured. It holds its shape perfectly and is perfect for languid tiered cakes. It is impossible to spoil it during manufacturing; it will never delaminate. Cream cheese made with cream is the lightest and most tender, but also holds its shape unsurpassedly. But for languid or tiered cakes, we recommend using cream cheese in butter as a layer. Cream cheese is also a good cream for coating a cake. If you still don’t understand how to evenly cover a cake with cream, be sure to take a look at this photo tutorial.

Cream cheese with cream

• Cream cheese curd – 500 gr
• Cream from 33% – 100 g
• Sweet powder – 70 g

Mix all ingredients previously cooled with a mixer at high speed, and cool before adding.

Cream cheese with butter

• Creamy curd cheese – 500 gr
• 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.

Cream cheese with boiled condensed milk

• 500 g creamy curd cheese
• 200 grams of boiled condensed milk (it’s better to cook it yourself).

Banana cream cheese

• 500 g cream cheese
• 1 banana
• 100 g cream (from 33%)
• sweet powder to taste.

Orange cheese cream

• 500 g cream cheese
• 1 orange
• 100 g cream (from 33%)
• sweet powder to taste

Remove (grate) the zest from the orange, remove the skin, and remove the whitish skin from the segments. Grind in a blender. Rub through a sieve. Add grated zest to the puree. Beat the cheese, add orange puree, beat until smooth. Separately beat the cream with sweet powder, combine with the orange-cheese mixture. Cool.

Chocolate cream cheese

• 500 g cream cheese
• 250 grams of chocolate (you can use snow-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.

Pistachio cream cheese

• 500 g cream cheese
• 2 tbsp. pistachio paste
• 100 g cream (from 33%)

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

Berry or fruit cream cheese

• 500 g cream cheese
• 100 grams of berry or fruit puree (if the puree is very liquid, reduce slightly)
• 100 g cream (from 33%)
• sweet powder - to taste

Mix and beat the chilled cheese and cream, add puree and sweet powder, mix until smooth. 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.

You can add any fillings and flavorings to the cream cheese - Oreo crumbs, coconut flakes, pieces of chocolate, nut butters, fruit pastes and get colorful flavors that are perfectly suitable for your cake.

Cream cheese

Good cream for cakes or cupcakes. Holds up well even in hot weather. I prepare this cream cheese from Almette, Violette Cream cheese, and Hochland curd cheese brands. I use Petmol 33% cream, it has never let me down when whipping.

Ingredients for Cream Cheese:

• Curd cheese - 200 g
• Cream (at least 33%) - 100 ml
• Sweet powder (less or more) - 40 g
• Vanillin (to taste) - 2 g

Production time: 30 minutes

Number of servings: 1

Nutritional and energy value:

Cream cheese recipe:

Fundamental points: Place the cream and cheese in the refrigerator the day before (not in the freezer, but in the refrigerator compartment).
It is better to put the whisks in the freezer 10-15 minutes before beating. And just to be on the safe side, I place the whipping container on an ice rack, but this is an optional step. The photo shows everything we need.

Measuring out the curd cheese

Pour cream 33%

Weigh the sweet powder

Add 2 grams of vanillin

Start beating at low speed. It will be liquid at first. We move to the highest speed and the cream begins to thicken. The result is a mixture like this.

Here is a clear example of a cake covered with this cream.

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