Curd cream for cake - the best recipes for soaking and decorating dessert. Curd cream for cake - simple filling, impeccable taste! What fat content is cottage cheese needed for cream?

First option

Fat cottage cheese (9-18%) – 1 pack
Full-fat sour cream (20-25%) – 400 ml
Sugar - about 1 cup

Grind the cottage cheese (it is best to do this in a blender so that not even small grains remain). Add sugar and sour cream - beat everything. The taste of this cream can be varied with vanilla sugar, walnuts or almonds. The nuts should be chopped quite finely, but not into flour.

Another variant Curd and sour cream can be prepared by taking sour cream and cottage cheese in reverse proportion, and at the same time adding 50 g of butter. The ingredients together with sugar are whipped until smooth.

If you add gelatin (1 tablespoon) dissolved over low heat into the sweet curd and sour cream mixture, you will get a soufflé based on the same cream. This soufflé will look great as a layer between biscuits - you will get a cake similar to Bird's Milk.

In any case, if you use a cream based on sour cream and cottage cheese, then the finished product should be allowed to stand for about an hour in a cool place. During this time, the cakes will be slightly soaked and the cream will harden a little.

Cottage cheese cream

We associate the word “cream” with something delicate, sweet and very tasty. There are a huge number of types and methods of preparing various creams, each of which gives desserts a special taste. Curd and butter cream is rightfully considered one of the most delicious and healthy creams.

To prepare cottage cheese and cream cream, you will need the following ingredients: 200 grams of low-fat cottage cheese, 200 milliliters of heavy cream, 100 grams of sugar and 1 teaspoon of vanilla sugar.

1. Using a blender, grind the cottage cheese until a homogeneous mass is formed.

2. Mix the cream with sugar, vanilla sugar and beat with a mixer into a strong fluffy foam.

3. Mix whipped cream with cottage cheese and mix gently.

The delicate texture of curd cream allows it to be used as a filling and decoration for cakes, pastries and cookies. In addition, by placing a small amount of this cream in a glass vase, decorating it with grated chocolate and fresh berries, you can get a great stand-alone dessert.

Curd and yoghurt cream

If you take the usual classic sponge cake as the basis of the cake, but get creative with creams, then you can surprise your guests with a new treat every time. I suggest you try making curd and yoghurt cream, which will melt in your mouth, light and tender. By changing natural additives, you can make a variety of delicious creams. But you shouldn’t try to combine too many different flavors in one cream; the yogurt and juice used in the cream should be harmoniously combined with the rest of the cake filling - fruit, soaking or jam.

Recipe for curd and yoghurt cream:

20 grams of gelatin;
500 grams of cottage cheese (country cottage cheese, always fresh);
120 ml of any juice or water (half a glass);
400 grams of yogurt;
4 tablespoons sugar.

Preparation of cream:

1. Pour gelatin with water (boiled and cooled) or juice for 40 minutes, which will give the cream a certain taste.
2. The cottage cheese must be homogeneous, without “grains”; for this it must be crushed through a fine strainer.
3. Beat prepared cottage cheese, yogurt and sugar in a blender.
4. Heat the soaked gelatin over low heat without boiling until the grains dissolve. Cool the solution slightly.
5. Add gelatin to the curd mixture, continuously whisking the cream with a blender.
6. Place the cream in the refrigerator. After the cream thickens, pour it out of the cup onto the prepared cake layer, but do not mix it: you just need to take the cream with a spoon and carefully smooth it out.

Curd cream for cake

I think many people love delicious desserts coated with curd cream. With curd cream you can make pies, cakes, pastries, cookies, and also, using unsweetened ingredients, sandwiches and pitas.
Curd cream for a cake is quite easy to prepare at home, and the recipe can be different each time. I offer two options that go perfectly with biscuit dough.

Curd and butter cream

Ingredients:

200 grams of cottage cheese;
150 grams of powdered sugar;
200 grams of butter;
vanilla to taste.

Preparation:

1. Leave the butter in a warm place for several hours to soften, then cut into pieces, add powdered sugar and beat thoroughly with a mixer.
2. Rub the cottage cheese through a fine sieve, add to the butter mixture, and beat.
3. Continuing to beat intensively, add vanillin.
4. Refrigerate for an hour and the cream is ready.

Curd jelly cream

Ingredients:

200 ml milk;
150 grams of cottage cheese;
2 tablespoons butter;
4 chicken eggs;
4 tablespoons flour;
1 cup of sugar;
1 tablespoon gelatin;
vanilla to taste.

Preparation:

1. Pour flour into a ladle, pour milk, mix well so that all lumps disappear. Bring to a boil and then cool.
2. Pass the cottage cheese through a sieve using a spoon, combine with butter and sugar, and mix.
3. Separate the yolks from the whites, beat, combine with the curd mass. Mix thoroughly in a blender until a homogeneous consistency is obtained.
4. Mix flour with curd mass and vanilla.
5. Soak gelatin in water for 20 minutes, heat until completely dissolved.
6. Beat the whites with a mixer into a fluffy foam.
7. Combine the curd mass, gelatin and proteins, mix well and put in the refrigerator for four hours.

Curd cream with condensed milk

If you don’t know how to properly prepare curd cream with condensed milk at home, this recipe will help you. Take a pack of low-fat cottage cheese, 1 glass of sugar, 1 tablespoon of gelatin, 4 eggs, 200 ml of milk, 3 tablespoons of flour, 3 tablespoons of butter and condensed milk. Pour the milk into the flour, stir until a homogeneous mass is formed and bring to a boil, then cool. Beat the yolks, add butter, sugar and cottage cheese. Also beat until you get a homogeneous mixture. Pour condensed milk into the mixture (you will need about 5-6 tablespoons) and flour with milk, add vanillin and mix again.

Further preparation is no less simple. Dissolve the gelatin in water and beat the whites into a thick foam. Mix all the ingredients and leave in the refrigerator for a couple of hours. With the help of this curd cream with condensed milk, you can make many more dishes more delicious. Note that the cream itself will be quite thick due to gelatin.

If this recipe seems too complicated for you, try the next one. Mix together 1 glass of granulated sugar, 1 pack of vanillin, 1 pack of low-fat cottage cheese. Make sure that there are no lumps left in the mixture. After this, add condensed milk to taste and sour cream. As a result, you will get a sweet, homogeneous cream, also of a fairly thick consistency.

Curd cream for eclairs

Eclairs are a delicious dessert, the acquaintance of which gourmets owe to Marie-Antoine Careme, nicknamed “the king of chefs” for his extraordinary culinary skills. The name of this lightest cake is translated from French as “lightning,” which probably implies a very fast, “lightning-fast” preparation of the dish. The traditional filling of an oblong “pie” made from choux pastry is heavy butter cream, the number of calories in which terrifies all representatives of the fair sex who are losing weight. Curd cream for eclairs will help minimize the consequences of consuming your favorite delicacy - no less tasty, but not nearly as high in calories.

To prepare this filling at home, write down the following recipe:

A pack of cottage cheese (200 gr.);
one glass of powdered sugar;
200 ml heavy cream;
vanilla essence (2-3 drops).

All products used to prepare the cream must be absolutely fresh. Grind the pureed cottage cheese with powdered sugar and combine with whipped cream. Add vanilla essence or vanilla sugar to taste, and mix everything as thoroughly as possible or beat with a mixer to make the filling more airy. Place the curd cream into a pastry bag and fill the cooled eclairs with it through a small hole. If you don’t have a pastry bag in your kitchen, just cut the side of the cakes, then put a little curd cream into the gap formed with a teaspoon. Lightly sprinkle the finished eclairs with powdered sugar and serve.

Curd banana cream

Airy and incredibly delicate banana curd cream can be served as a separate dessert, placed in bowls and beautifully decorated. This cream is good for filling shortbread baskets, tasty tubes and biscuit rolls. The mixture of cottage cheese and banana can also be used as a layer for cakes.

Making this dessert at home is not at all difficult. The recipe for banana curd cream is simple, the ingredients are available.

So, let's start preparing the delicacy. We take products:

Cottage cheese (200 g);
kefir (100 g);
banana (2 pieces);
sugar (to taste);
vanilla sugar (1 sachet);
nuts or chocolate for decoration.

In a blender, beat the cottage cheese, turning it into a fluffy, homogeneous mass. Add kefir, sugar, vanilla sugar and banana cut into small pieces. Beat again. If the sugar has dissolved, the dessert is ready.

Place the finished curd and banana mixture into bowls and decorate with grated chocolate or nuts. Guests who prefer light and healthy desserts will especially like this cream.

If you are preparing cream from cottage cheese and banana for layering a cake or as a filling for confectionery, you can reduce the amount of kefir in the recipe. This cream will be thicker and will not spread over the product.

This cream can be mixed with a creamy gelatin mass, and then the dessert will resemble “bird's milk.” It’s very tasty if you put a layer of this cream on top of the sponge cake. All that remains is to decorate the top of the cake, and you can safely serve the delicacy to even the most sophisticated guests.

Curd cream with gelatin

Curd cream with gelatin is one of the best options for layering and decorating light summer cakes, the preparation of which uses fresh berries and fruits. The fermented milk note combined with a bright fruit and berry taste guarantees the housewife an excellent result. There is more than one recipe for curd cream - just like any other. How to properly prepare such a cream at home?

We will need:

400 g cottage cheese, 4 eggs, 100 g sugar (preferably powdered sugar), 200 g heavy cream, vanillin, 1 tsp. gelatin. To achieve the best result, rub the cottage cheese through a sieve or grind in a blender until it turns into a homogeneous, tender mass. Separately, grind 4 yolks with sugar until foam appears. Prepare gelatin: dissolve it in 1/3 cup of cold water and wait until it swells. Then drain off the excess moisture and heat the gelatin over low heat until completely dissolved. While the gelatin cools, beat the cream with a mixer. Their fat content should be at least 30%; lighter ones cannot be whipped into a strong, stable mass. Remember that the cream must be cooled before whipping. However, you can buy ready-made ones.

Combine cottage cheese with yolks, vanilla and cream. Beat the mixture with a mixer for greater homogeneity. Add gelatin in a thin stream, slowly. Mix thoroughly. Ready! Curd cream with gelatin is perfectly stored in the refrigerator. It can be used both as a layer for a cake and as a separate delicious dessert. In this case, it is served in portions, decorated with grated chocolate or jam. If desired, you can add pieces of fresh fruit or raisins, grated lemon zest to the cream.

Curd cream for cake

Are you tired of choosing a filling for your baked goods? Classic curd cream for cake will help you solve all these problems - see the step-by-step recipe

500 g

30 min

225 kcal

5/5 (5)

Kitchen appliances and utensils: blender, several deep bowls 300 - 700 ml, spoons (table and tea), measuring cup, sieve and whisk.

On the Internet you can find a lot of guides for preparing curd creams for sponge cakes, but many of them contain additional ingredients and are far from the classic recipe. My grandmother prepared curd cream for cakes for many years, using a step-by-step recipe from an old Soviet cookbook, and I always turn to her many years of experience to quickly and easily make the famous filling for sponge cakes, or sweet pie, the taste of which we all remember from childhood garden

Today I decided to write a detailed guide on how to prepare this step by step. delicate classic cream, which will be useful to you for all occasions in your culinary life - for soaking cakes, for filling small pastries, and even for decorating a holiday product. In this tutorial I will tell you how to prepare cream for a cake using soft cottage cheese.

Make sure that the utensils intended for preparing the cream are thoroughly washed using a degreaser and wiped dry. Classic varieties of cream do not tolerate edible fat, as it greatly spoils the taste and smell of the filler.

You will need

Most main point in the list of ingredients of a successful curd cream is fresh and bold cottage cheese purchased only from trusted sources.

Your main component should also have a high best before date, since it will be applied to confectionery products that should stand for some time not in the refrigerator, but in a warm room.

How to make delicious curd cream for a cake

Your amazing curd butter cream is ready to eat! Take it away for an hour in the refrigerator, and then feel free to use it to fill your sweet culinary products. I usually use it immediately after cooling for a recipe.

Don’t forget that the cream remaining after layering the cake can be used as one of the healthiest desserts for children and adults - to do this, simply divide the cream into cups and sprinkle with raisins or candied fruits.

Video recipe for curd cream for cake

Look how thick and voluminous the curd cream turned out to be for filling cakes and sweet dough products prepared according to this recipe:

For the curious and those who like experimenting, I note that there are two more popular varieties of this cream. First,

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. In addition, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular among “losing weight ladies.” Below are several options for simple and delicious creams for various types of desserts.

The classic cream requires very little time and a minimum amount of products. It can be used to decorate baked goods, layer cakes and layered pastries, or as a basis for preparing more complex cream.

To prepare the classic recipe you will need:

• cottage cheese (fat) – 250 g;
• 350 grams of powdered sugar;
• butter – 50 grams;
• 1 tsp vanilla extract.

First you need to mix vanilla extract and cottage cheese (9% fat) well. Then add oil and beat with a blender. After obtaining a homogeneous mass, gradually add powdered sugar. This component should be sifted
to prevent the formation of lumps. You need to mix it in with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.

On a note. The cream must be kept in the cold before applying to the cake or before using it as a layer. This will give durability to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This is also due to the cream that serves as the filling.

Curd cream for eclairs is prepared from the following products:

• 4 chicken egg yolks;
• cottage cheese – 400 grams;
• vanillin;
• 0.2 liters of heavy cream (from 30%).

Grind the yolks with sugar, beat the curd in a blender, and also beat the cream until it becomes an elastic foam. Combine all ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.

For the sponge cake

Sponge cake is the most delicate dessert, which should have the same delicate creamy top.

To prepare light curd cream for sponge cake, you will need the following products:

• powdered sugar – 180 g;
• cottage cheese (8-9%) – 480 g;
• water – 180 g;
• 20 grams of gelatin.

Dry gelatin should be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to remove lumps and achieve homogeneity. The gelatin, which is already fairly thick, needs to be warmed up a little so that all the granules dissolve, and then allowed to cool. Gradually add powdered sugar to the cottage cheese and mix with the gelatin mass. It is well suited not only as a decoration, but can also play the role of a biscuit layer.

From curd cheese

Curd cheese cream is used not only as a cake decoration, but also as a “spread” for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use the cream to create cakes from cookies, cream and melted chocolate.

To prepare, you need to prepare the following amount of products in advance:

• oil drain – 120 grams;
• curd cheese – 280 g;
• 90 g powdered sugar;
• vanillin.

Place the softened butter in a blender and while beating, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into foam, add all the cheese and beat for 2 minutes. It is recommended to store the resulting mass in the refrigerator.

Creamy curd cream

Creamy curd cream has a light structure, pleasant delicate taste and melting consistency. This type of dessert is low in calories, as low-fat cottage cheese is used in its preparation.

To prepare a delicious low-calorie cream you will need the following products:

• cream – 200 grams;
• cottage cheese (low-fat) – 200 g;
• granulated sugar – 100 g;
• tsp vanillin.

The curd component must first be passed through a large sieve to remove pieces and lumps. A blender also works well for this purpose. Separately, whip cream, sugar and vanilla. Combine the curd and cream mixture together. The snow-white decor can be sprinkled with chocolate chips on top.

On a note. When whipping the cream, you need to set the mixer or blender to medium speed. But you won’t be able to achieve the formation of a stable, homogeneous, curd foam with a whisk.

For cupcakes

For small cakes (cupcakes), you can make cream with a fruit or berry flavor, such as lemon-orange.

To prepare curd cream for cupcakes, you need to prepare the following ingredients in advance:

• cottage cheese (9-10%) – 300 g;
• 1 lemon or orange;
• syrup – 70 ml;
• cream – 340 ml;
• orange zest;
• walnuts – 50 g;
• vanillin – 1 sachet;
• sugar – 110 g.

Soften the cottage cheese, bring to homogeneity using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. The nuts must be pre-roasted and chopped. Add fresh citrus zest to the cream and stir. Blend slices of peeled citrus fruits (lemon or orange) in a blender until juiced, then pour in sugar syrup. Combine all the resulting mixtures and mix well.

On a note. All dairy products must be fresh.

Curd and sour cream

This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate figures using a pastry syringe, or simply cover the dessert with a thick layer of cream.

To prepare a thick sweet cream you will need the following list of products:

• sour cream – 3 tbsp. l.;
• cottage cheese (5%) – 400 g;
• sugar to taste;
• vanillin – 1 sachet.

First you need to beat the fresh curd with vanilla using a submersible blender or mixer. This helps achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and gradually reduce it towards the end of whipping. The finished mass should be placed in the cold for half an hour - it will soak, infuse and become even thicker.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The delicate consistency of cottage cheese gives chefs the opportunity to come up with a lot of recipes using this ingredient. For culinary experts, a cake with curd cream is the basis for a variety of taste qualities and experiments. The addition of yogurt and condensed milk makes each cream special, so it’s worth trying to prepare such a filling for confectionery products.

How to prepare cottage cheese cream for dessert

The curd cream recipe was created not only for sponge cakes, but also for eclairs, buns, buns, muffins, and rolls. The cream can be eaten in its pure form, it is very delicate, so add your favorite ingredients: nuts, chocolate, seasonal fruits and berries, and the dish is ready. When preparing delicacies, you need to rely on the preferences of household members and the availability of ingredients. The cooking process happens quickly, so you don’t have to stand and bother for a long time, which also confirms the convenience of the option if you have guests.

The main point of preparation is the choice of fresh cottage cheese. To transform it into a softer and more pliable structure, you need to get rid of the lumpiness. This can be done by rubbing the cottage cheese through an iron sieve, or using a blender. How airy, light and homogeneous the cream will be depends on this crucial moment. If you decide to add your favorite fruits or berries, it is better to place them on top of the dessert before serving so that they do not release excess juice. This way the dessert will retain its tenderness and airy structure, beautiful appearance and will not become too wet.

Recipes for curd creams for cakes

The usefulness of cottage cheese is confirmed by the fact that this product is a source of calcium. It is recommended for pregnant mothers and children to eat it; it is an excellent option for a nutritious breakfast. By creating a recipe for cake cream using cottage cheese, you can offer your child a new interesting dish. Children often don’t eat cottage cheese because it’s grainy, but when combined with their favorite delicacy, they will be delighted. Curd cream recipes exist with the addition of condensed milk, fruit, cream, and yogurt, which once again confirms the versatility of the product.

There is plenty to choose from: bananas, lemon zest, oranges, nuts, dried apricots, raisins, coconut, cocoa, chocolate. The list of additives that can be used to complement curd cheese cream is endless. Preparation technologies divide types of creams into two types: raw and custard. They do not differ in composition, but in the method of processing the products they are completely different. It’s worth moving away from the classic cream recipe and trying new variations to prepare a pancake or light gelatin cake for guests.

With condensed milk

Children will definitely love the healthy curd cream with condensed milk. The richness of taste and sweet notes turn the dessert into a real symphony and taste fireworks. To make curd cream, you will need:

• low-fat cottage cheese – 1 package (200 g);
• sugar – 1 tbsp;
• gelatin – 1 tbsp. l. (30 g);
• chicken egg – 4 pcs.;
• milk – 200 ml;
• flour - 3 tbsp. l.;
• butter – 3 tbsp. l.;
• condensed milk – 5 tbsp. l.

Step by step process:

1. Pour milk over all the flour, stir until no lumps remain. Bring to a boil on the stove, remove and leave to cool.
2. Separate the whites and yolks, beat the yolks a little.
3. Add butter, sugar and grated cottage cheese to the yolks. Beat everything so that the mass is homogeneous.
4. Add condensed milk to the mixture, stir until evenly distributed.
5. Pour in the cooled flour and milk, add vanillin to taste and stir.
6. Soak a spoonful of gelatin in purified water, and beat the whites into a fluffy, thick foam.
7. Mix all ingredients and refrigerate for at least 2 hours. After time, you will receive a thick and tasty cottage cheese cream for a cake or an independent dish.

Creamy curd

Simple recipes made from available ingredients will appeal to many housewives. Cottage cheese cream is a delicious filling for many confectionery products. You will need:

• low-fat cottage cheese – 200 g;
• cream (thick, preferably homemade) – 200 ml;
• sugar – 100 g;
• vanilla sugar – 1 tsp.

Step-by-step cooking instructions:

1. The cottage cheese needs to be ground or beaten with a blender so that the fermented milk product becomes tender and fluffy during the cooking process.
2. Add regular and vanilla sugar (about 5 grams) to the cream, beat into a high fluffy foam with a mixer or blender.
3. The whipped cream mass and cottage cheese must be carefully mixed with a spatula from bottom to top so that the airiness of the dessert does not disappear.
4. The cream does not need any heat treatment; if you want to serve it as a separate dish, then put it in the refrigerator for an hour or make a filling for a cake or pastries.

Yoghurt-cheese

In curd-yogurt cream, it is important to maintain proportions so that the cream is not too watery. If you do everything correctly, your guests will not be able to tear themselves away from the delicacy. Do not try to saturate the cake with many flavors at once, as this will kill all the zest of the dessert. To prepare yoghurt-curd cream, you need:

• cottage cheese (preferably homemade) – 0.5 kg;
• gelatin – 20 g;
• juice or water – 0.5 tbsp;
• yogurt – 400 g;
• sugar – 4.5 tbsp. l.

How to prepare the delicacy:

1. Pour gelatin with water or any juice for half an hour.
2. The graininess of the cottage cheese is an undesirable phenomenon, so grind it through an iron sieve.
3. Using a blender or mixer, mix cottage cheese, yogurt, and sugar.
4. Dissolve the previously soaked gelatin over low heat. Do not bring to a boil: as soon as the grains have dissolved, remove and cool.
5. Pour the gelatin into the curd mass, which is then beaten with a mixer or blender.
6. The cream is brought to thickening in the refrigerator, after which it is applied to cakes or confectionery products, but not mixed.

Curd and sour cream

What if you filled the tubes or decorated the chocolate cake with delicate sour cream? The idea is great, because this filling option is very versatile due to its excellent taste. There are only a few ingredients, the cooking speed is fast, what else is needed for a culinary masterpiece? Curd cream for sponge cake or sweet products is prepared from the following components:

• high fat cottage cheese – 250 g;
• fat sour cream – 400 ml;
• sugar – 1 glass;
• gelatin – 1 tbsp. l.

Process step by step:

1. Grind the cottage cheese through a sieve or blender to remove lumps and grains.
2. Add sour cream and sugar to the pureed fermented milk product. Whisk everything until the sugar dissolves.
3. The simple cream is almost ready, but at this stage you can change it by adding brightness to the taste with small nuts and vanilla sugar.
4. Dilute gelatin with 0.5 cups of water. Leave for 15 minutes, then cook on the stove until the grains dissolve.
5. Pour the cooled gelatin into the mixture of cottage cheese and sour cream, then send the cream soufflé into the cold in bowls or cover sponge cakes.

With fruits

You can use many fruits, but the option with the addition of bananas has a piquant taste. To prepare this filling, you need to take:

• cottage cheese – 200 g;
• kefir – 70 g;
• banana – 2 pcs.;
• sugar - to taste;
• vanilla sugar - 1 package.

Let's start preparing the filling:

1. Grind the cottage cheese so that it turns out airy and light.
2. To the fermented milk product add kefir, vanilla and regular sugar, fruit cut into small pieces. Beat until the sugar is completely dissolved in the curd dough.
3. Place the finished mixture into small bowls or bowls. Decorate with berries, nuts, chocolate or coconut shavings. That's it, dessert, as in the photo in the magazine, is ready!

Video: the secret of making curd cream with gelatin

Creams for cakes based on cottage cheese are a good solution not only for improving the taste of baked goods, but also for benefits to the entire body. Cottage cheese, especially homemade cottage cheese, is an extremely important product in the diet of children and adults: it contains large amounts of protein, calcium, vitamins and microelements. Therefore, to ensure that the cake is not only originally designed, but also healthy, use curd cream when making it.

For a sponge-based cake, prepare a light curd cream without unnecessary additives. The rich creamy taste will give the entire confectionery product tenderness, soft taste and an attractive appearance when cutting into portions.

Ingredients:

1. 0.2 kg butter;
2. granular cottage cheese – 400 grams;
3. sugar – ¾ cup;
4. vanilla and cinnamon - to taste.

Cooking process:

1. The cottage cheese must be given an airy consistency: beat with a blender, rub through a sieve or grind in a meat grinder.
2. Chop the slightly softened butter with a knife, add sugar to it and beat for about 4 minutes until the mixture is completely homogeneous.
3. At the end, add cinnamon mixed with vanilla sugar.
4. Add the cottage cheese one tablespoon at a time, without stopping whisking.
5. The result should be a snow-white, airy mass, elastic and quite stable.

Cottage cheese cream

Country cottage cheese and fresh cream - what could be tastier? In combination with sugar, they are already an independent dessert, and also very tasty. When preparing the cream, these two main products can be enriched with vanilla, fruit and berry syrup or cocoa powder.

Ingredients:

1. a third glass of very cold cream;
2. half a glass of powdered sugar;
3. half a kilo of homemade crumbly cottage cheese;
4. vanilla extract - half a teaspoon;
5. lemon zest – 5 grams.

Cooking process:

1. Beat the cottage cheese into a paste using a blender. If you don’t have such an assistant in the kitchen, rub it through a sieve with a spoon until it is as smooth as possible.
2. Wash the lemon and remove the zest from half of its peel.
3. Mix vanilla with powder.
4. Whip very cold cream for about 5 minutes until foamy.
5. Sprinkle in the sugar mixture and zest, spoonful at a time.
6. Only at the end of whipping, start adding cottage cheese little by little and beat everything together for 5-7 minutes.
7. The finished cream cannot be stored at room temperature for a long time, so immediately decorate the cake and put it in the cold.

Curd and sour cream

All lovers of rich milky taste in the layer of homemade cake will certainly like curd and sour cream. When preparing it, you must strictly adhere to the rules: use thick sour cream (or low-fat sour cream with a thickener), grainy fresh cottage cheese.

Ingredients:

1. 400 grams of 9 percent cottage cheese;
2. vanilla;
3. sour cream – 400 grams;
4. 1 ½ cups granulated sugar.

Cooking process:

1. Beat the cottage cheese until fluffy.
2. Place the sour cream on cheesecloth, then in a sieve and place in the cold for 2-3 hours to remove excess moisture.
3. Mix sugar and vanilla.
4. Mix sour cream and cottage cheese with a spoon, and then beat with a mixer. After 5 minutes, add the sugar mixture.
5. The finished cream holds its shape, but it is not recommended to store it in a warm place for a long time: decorate the cake immediately and put the product in the refrigerator.

Curd and yoghurt cream

Natural yogurt is a “live” product that is beneficial for microflora. In the cream, together with cottage cheese, you can use both classic yogurt and various additives: pieces of fruit, berries, vanilla, nuts and muesli.

Ingredients:

1. cottage cheese 6% – 350 grams;
2. favorite yogurt (preferably not drinking, with a fat content of 4%) – 250 milliliters;
3. vanilla – packaging;
4. potato starch - 0.5 tablespoon.

Cooking process:

1. Beat the cottage cheese (wipe through a strainer) until it acquires an airy consistency.
2. Mix potato starch with vanilla.
3. Add 2 spoons of yogurt there and mix thoroughly.
4. Beat the cottage cheese and yogurt with a mixer, add the starch mixture at the end and beat for another 6 minutes.
5. Decorate the cake and put it in the refrigerator.

Curd cream with gelatin

If the cake recipe requires that the cream be laid out in a thick enough layer, hold its shape and not spread, it is recommended to add gelatin when preparing it. When this mixture hardens, it forms a tasty, soufflé-like layer.

Ingredients:

1. butter – 90 grams;
2. cottage cheese – 150 grams;
3. wheat flour – 100 grams;
4. 4 eggs;
5. glasses of milk;
6. 35 grams of gelatin powder;
7. a glass of sugar;
8. vanillin.

Cooking process:

1. Add flour to the milk, stir, and place on low heat.
2. Bring to a boil, stirring regularly. You should get a thick mass similar to jelly. Cool it down.
3. Wipe the cottage cheese, add sugar and vanilla.
4. Separate the yolks, grind first alone, and then with soft butter.
5. Mix cottage cheese with this mixture.
6. Then pour in the milk brewed with flour in a stream.
7. Beat everything with a mixer (blender) for about 8 minutes.
8. Dilute gelatin with water as written on the package.
9. Let it swell for about half an hour.
10. Beat the egg whites (chilled) until stiff.
11. Place the swollen gelatin in a water bath, heat, but do not boil, until all the granules dissolve.
12. First add gelatin (chilled) to the main mass, and then the protein foam. Mix everything until smooth.

Curd cheese cream

Curd cheese like Mascarpone, which until recently was a curiosity, today can be bought in any store. It has a lighter and airier consistency and a mild milky taste compared to regular cottage cheese. Therefore, it is often used in home baking, especially in creams for cakes.

Ingredients:

1. powdered sugar – 120 grams;
2. Mascarpone cheese – 250–270 grams;
3. chocolate or egg liqueur – 90 milliliters;
4. vanilla - half a bag;
5. lemon juice – 1.5 teaspoons.

Cooking process:

1. Remove the cheese from the refrigerator and leave for half an hour at room temperature.
2. Next, beat with powder and vanilla for 2 minutes.
3. Squeeze the juice from the lemon and strain it through a sieve to avoid catching the seeds.
4. Pour into the curd cheese and add the liqueur.
5. Beat the finished mixture thoroughly one more time and immediately layer the cake layers.

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