Yogurt cream for sponge cake: recipes and cooking options

The main reasons for the popularity of yogurt are its refreshing tart taste and pudding texture, obtained under the influence of a special culture of bacteria added to milk. They process milk sugar (lactose) into lactic acid, releasing a number of biologically active substances that promote the active absorption of calcium, which is contained in excess in the product.

Turn on and whip the cream, homogenize well, and the cream is ready. For the syrup, just mix water with raspberry syrup. Or you can make a syrup with 200ml water, two tablespoons of sugar and vanilla. Cut the skewers to the height of the mold, quickly run through the syrup and place them vertically on the walls. The leftovers inspire them and are placed at the bottom of the form.

Divide the cream into three parts and place the first layer of cream. Sprinkle 100 g of fruit, cover with another layer of cream, the rest of the fruit and the last part of the cream. Garnish with remaining cream and fruit. Refrigerate the cake for 3-4 hours or better overnight, then you can cut and eat it with your loved ones.

In addition, yogurt is known for its effect on fat metabolism in the body, so it is a salvation for those with a sweet tooth who have problems with excess weight. A sweet and rich cream based on it will not cause the appearance of extra centimeters in the waist and kilograms of weight.

Simple yogurt cream for cake

To prepare a simple yogurt cream, you will need a minimum set of products that you always have on hand.

It's spring and strawberries have begun to hit the shelves with their delicious taste, although the season is still just beginning. An experienced man there rented land from us and planted over one hectare of strawberries both outdoors and in solariums. Kedra is a yogurt made from a mixture of cow's milk, buffalo and sheep's milk.

Ingredients for Yogurt and Strawberry Cake

Let's return, however, to the recipe that we promised you. To make the preparation as accessible as possible, we have created a video presentation for you, which you can find immediately after the list of ingredients.

How to make a cake with yogurt and strawberries, video version

How to make a cake with yogurt and strawberries, text version.
Turn on the oven and set it to 180 degrees Celsius. Press 1 salt salt over the whites and beat them with foam. Add sugar gradually and beat until it is completely dissolved. Add two yolks and quickly mix them with the mixer. Components:

• Homemade milk – 500 ml;
• Yoghurt starter – 1 sachet;
• Any fruit syrup – 5 tbsp. l.;
• Gelatin – 2 tbsp. l.;
• Boiled water – 4 cups.

Boil homemade milk. In the absence of it, you can use store-bought, but with a high fat content. Cool to 37°C. Add the starter, mix well, pour into special glasses and place in the yogurt maker for 8 hours. If you don’t have such a device, you can leave it in the pan, wrap it in a warm blanket and ferment at the same time.

Add vanilla extract and flour and homogenize everything with a spatula. Diameter and bake for 10 minutes at 180 degrees Celsius. Decorate the counter: place 4 whites in a bowl, add 1 salt salt and braid with foam. We add sugar gradually and beat until we get a solid mash. Add vanilla extract, then melted butter and quickly mix with mixer. Press the flour and homogenize with a spatula. Remove 3 tablespoons of composition to a bowl, then separate the cocoa with 4 tablespoons of hot water.

Place the cocoa paste over the dough in a bowl and homogenize. We placed the brown dough in a small open door and poured the design onto a piece of baking paper. Place the tray in the freezer for 15 minutes. Once the sample has hardened, add the white dough and spread it in a thin layer with a spatula. Bake at 180 degrees for 10 minutes.

Pour gelatin with warm water and leave to swell for an hour and a half. Place in a water bath, pour in fruit syrup (cherry, pear, apple) and cook, stirring and not letting it boil, otherwise it will not harden. Remove from the burner and cool.

Pour in the yogurt, mix well and immediately begin assembling the cake. Pour the cake layers into a springform pan with high sides. The more cream, the tastier the cake will be. Place in the cold to harden.

We aim the edges of the deck with a sharp knife, then measure and cut strips for the height of the pan in which we assemble the cake. We decorate the walls of the mold with decorative anti-theft stripes and have a plain vanilla top on the bottom. Cream: Place 500g of weighed strawberries in a saucepan over medium heat. Add 300 grams of sugar and lemon juice. We cook for 3-4 minutes and then pass the composition through a sieve so that it preserves the strawberries.

We hydrate the gelatin in very cold water. After 5 minutes, squeeze the gelatin well and dissolve it in the still warm strawberry puree. We beat 400g of buttercream with a mixer until it was set. The pine yoghurt is sprinkled well with a spoon until it becomes thinner and then added to the strawberry puree and homogenized with the finishing.

Airy yoghurt cream for sponge cake

A cake based on sponge cakes with such cream will not lose its lightness and airiness.

Components:

• Natural yoghurt – 550 ml;
• Heavy cream – 2 tbsp. l.;
• Sugar – 200 g;
• Gelatin – 1 sachet;
• Water – 100 ml;
• Lemon juice – 150 ml.

Pour natural yoghurt into a deep plastic bowl, add half the sugar and beat at high speed for about 10 minutes.

Add the remaining whipped cream and heat it with a spatula so that we get an aerated cream. Assembly: From the remaining strawberries we select the most beautiful decorations and keep them aside. The remaining parts are cut into pieces. Press ½ strawberry onto the top of the mold, pour in half the cream and place in the freezer for 15 minutes. After 15 minutes, sprinkle over the remaining strawberries, add the remaining cream and refrigerate for 3 hours.

Decor: We beat 300 grams of cream for the remaining cream, sweetened with powdered sugar and decorated the cake according to your preferences. Add strawberries for decoration and mint leaves. I wish you great work and good luck! I was asked to make a cake for St. Alexander. Luckily the party left me free to deal with the cake cream, cake and decorations.

Pour in the pre-squeezed lemon juice in a thin stream and continue whisking. Sugar should completely dissolve in this creamy mass.

Preparation of Cake with Yogurt and Strawberry Cream

Whipped cream.
white chocolate sequins, dark chocolate drops. The white pepper is hard foamed and then the sugar is gradually added until the whites are shiny and strong. The egg yolks are mixed with butter and the white ones are put on, mixing lightly, with the statuette, from bottom to top. Flour, baking powder mixture and place in egg whites and egg mixture and mix slowly from bottom to top. The resulting composition is placed in a removable cake tray, baked with baking paper and brought to the required heat in a preheated oven for 30 minutes or until toothpaste inserted into the middle of the counter comes out clean. Pour water into an iron bowl and put it on the stove to boil. Cool to 32°C and add gelatin. Mix well so that no lumps form and leave for a couple of minutes. Pour the gelatin slurry into the cream and continue whisking.

Allow the counter to cool and move it around the grill until completely cooled. For the cream, beat the cream and add fruit yoghurt. Mix yogurt with fear and add strawberry jam or powdered sugar. If the creams are too soft, gelatin leaves can be added, soaked in water and melted in a steam bath. Cut the counter into three, place the cake pan ring on a plate and moisten the cake, replacing some of the cake and some of the cream ending on the countertop. Refrigerate the cake for at least 6 hours or overnight, remove the cake and decorate with fright and white chocolate.

In a separate container, mix the remaining sugar and cold cream, beat until a stable white foam appears.

Smooth, soft, light yogurt cake with a flavorful and very citrusy syrup. Turkish Yogurt Cake with Citrus Syrup - Fantastically Delicious! If you like citrus fruits, this cake is for you. The delicious texture of the cake is a breeze and easy to bake. Very similar to a super light cheesecake. Classes Syrup on the cake! Observation tips. Before using, the yogurt must be “filtered”, that is, poured into a sieve, hung over a bowl and left for an hour or two. Citrus syrup gets a lot. Eat everything on the pie immediately.

If there is any syrup left, use it to cover the pancakes. We essentially consumed it entirely with the pie, in addition to cutting off every piece of the pie. Refrigeration cools the peel, so it's best to leave it cool in shape. Complexity. It's easy to prepare.

Carefully mix the cream and yoghurt masses, cover with a lid and place in a cool place for two hours. We take out and calmly grease the biscuit cakes.

Cooking method

Yogurt cream for sponge cake is not only very healthy, but also delicious. Thanks to this filling, this homemade delicacy can serve as an excellent dessert for your holiday table.

To prepare the cream, pour drinking water into a deep bowl and add all the gelatin powder. In this form, the ingredients are kept for about half an hour. At this time, begin processing other ingredients. For this, use a large bowl. Sugar, low-fat cottage cheese and fresh natural yogurt are mixed in it. Beat all the ingredients thoroughly with a mixer, and then add the gelatin mass, preheated on the stove.

These components should be mixed until you have formed a fluffy curd and yogurt cream. Once it is ready, you can safely use it to form a homemade sponge cake. They lubricate all the cakes with it, and then place them on top of each other. It is better to use fresh berries and fruits as a decoration for such a delicacy.

Delicate curd and yoghurt cream for cake

The airy, delicate cream is made from related fermented milk products - cottage cheese and yogurt.

Turkish yogurt cake with citrus syrup. Recipe adapted from Gordon Ramsay's World Kitchen. Pour the yogurt into a sieve, hang it over a basin and leave it for an hour or two to remove the liquid. Beat the egg yolks and sugar with a mixer until the mixture is soft, creamy and very thick. Mixes easily. Add the “pulled” yogurt, lemon zest, and lemon juice. Mix everything. In the next bowl, wash the egg whites with a pinch of salt. Carefully add the pie protein to the pie slice. Pour the liver into the baking dish. Place everything in a small cup and boil it. Reduce heat and simmer for about 7-10 minutes or until quantity has increased and reduced to syrup. Remove from oven and cool in pan. Remove cake from pan and apply citrus syrup. Serve with sour cream or thick yogurt if desired.

• Preheat the oven to 180 degrees.
• Apply oil and bake the tray with baking paper.
• Mix and bake flour and baking powder into eggs.

Very soft and fluffy Turkish yogurt cake with citrus syrup.
Components:

• Homemade cottage cheese – 500 g;
• Water – 0.5 cups;
• Natural yogurt – 50 g;
• Gelatin – 1 package;
• Sugar – 0.5 cups.

Pour boiled warm water over the gelatin. Let it swell, if you come across a domestic manufacturer, this will take about 30 minutes, if imported, 5 minutes will be enough. Read the instructions on the packaging.

Recipe adapted from Gordon Ramsay's World Cuisine. Mix flour and baking powder, sift and carefully fold into egg mixture. Add strained yogurt, lemon juice and flutter, fold. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Place all ingredients in a small saucepan and bring to a boil. Lower the heat slightly and simmer for 7-10 minutes or until reduced by a third and syrup is released. Remove the cake from the oven and leave to cool in the tin. Turn the tin over, pour a little citrus syrup onto the surface. If you like, sit with a creamy scallop or thick yoghurt.

• Strain the yogurt for 1 or 2 hours to remove excess moisture.
• Butter and top your baked goods with the pastry.
• Whisk the egg yolks and sugar until creamy and pale.

Or try to “diverge a little,” as if trying to sort out your relationship once and for all.
It is very important to properly dissolve the gelatin mass. You need to put it on the fire and stir often, not letting it boil, otherwise the cream will not harden. If you are doing this for the first time, it is better to put it in a water bath, then the solution will definitely not boil. Remove from heat and let cool to room temperature.

There are no such thoughts, but they are selfish. Unexpectedly slows down every now and then, hurts your mood, and then a few hours or one day later, look no further. And again the sun is shining outside the window, and again my kitchen is sunny. Once you get to the forehead, you can go straight there and make something delicious. Try to make the photo as beautiful as possible and share it with those who are still coming and reading.

First of all, its taste is amazing; that's basically the most important thing about this pie. After all, what could be more important than taste or not? But, however, sometimes we raise the requirements for sweets more than just that. You might as well add a plush exclamation point to it because the cake is remarkably reminiscent of its amazingly delicious cheesecake - a far different price from the latter. Well, the numbers here are also much smaller than a traditional cheesecake or, well, any cake. Especially now that strawberries are in season - a much tastier flavored cake.

Grind the cottage cheese through a sieve or grind it in an electric meat grinder. Add sugar and beat until the sand dissolves. If you want a sweeter cream, double the sugar dose.

Without stopping whisking, pour the gelatin slurry into the total mass. Place in the refrigerator for several hours. Having received a thick frozen cream, spread the cake layers.

The taste is very similar to a classic cheese cake. It has a soft, creamy, melt-in-your-mouth consistency with a sentimental sweet and sour lemon nutty feel. Difficulty: easy, both two and two times. Number of servings: ~ 12 servings. Base: 1 ½ cups Cookies ¼ cup sugar ½ cup melted butter.

For addition: 4 eggs ¾ cup sugar 1 tbsp. š. corn starch ¼ arb. š. Salt 1. š. Vanilla extract 2 cups thick Greek yogurt 1 tbsp. š. Lemon juice 1 tbsp. š. Lemon gingerbread cookies. For decoration: 250 g fresh strawberries 1 glass of water 1 tbsp. š. Sugar 1 tbsp. š. Corn starch.

If some is left unused, it can be placed in a nice small bowl, garnished with fruit and served as a light dessert.

Amazing creamy yoghurt cream

To prepare this cream, you can use store-bought flavored yogurt, and syrup of the same taste can be used to dissolve the gelatin. But the cream must be of the highest fat content and must be fresh.

Components:

Wash and cut the orange in half. Pierce the pulp with a fork in several places and, squeezing tightly, squeeze out the juice. It should be at least one glass. If you have a juicer or citrus press, this will make the task much easier. Soak the gelatin in the resulting juice, stirring it well.

Pour the sugar into an electric coffee grinder and grind it into powder. If you don’t have such a device, you need to buy ready-made powdered sugar.

Place gelatin in a water bath and heat until completely dissolved. Whip chilled cream with powdered sugar. Add the yogurt mixture in small portions and continue whisking.

Pour in the gelatin-orange liquid without interrupting the process. When the mass becomes homogeneous, put it in the refrigerator for a couple of hours.

Yogurt and butter cream

This type of impregnation for cakes is prepared just as quickly as the previous options. You just need to take the butter out of the refrigerator in advance so that it is at room temperature.

Let's look at the recipe in detail.

1. 400 gr. Mix the butter with 150 grams of powdered sugar and vanilla.
2. Whisk.
3. Pour in 400 gr. fermented milk product.
4. After the mass becomes homogeneous, put it in a cold place until it thickens.

Sour cream and yoghurt cream for desserts

Even an inexperienced pastry chef can make a light, quick and very delicate cream made from sour cream and yogurt.

Components:

• Homemade sour cream – 400 g;
• Sugar – 1 glass;
• Homemade yogurt – 100 ml;
• Cocoa – 2 tbsp. l;
• Gelatin – 1 package;
• Purified water – 0.5 cups.

Dissolve gelatin in warm water and let stand for a few minutes. Make sure that no lumps form during the rash, otherwise the gelatin will not dissolve well. Beat cold homemade sour cream at high speed with a mixer into an airy foam.

If you use store-bought, line a sieve with gauze, place sour cream on it, press down with a weight and leave overnight. This will remove excess moisture and the sour cream will be thicker. Add sugar in small portions and continue beating.

Heat the gelatin over the fire without letting it boil. Cool and add little by little to the sour cream mixture, continuing to whisk. Add chilled yogurt, add cocoa and mix everything well. Place in the refrigerator to set for one hour.

Recipe for yogurt cake cream with gelatin

Ingredients

Step-by-step preparation

1. Before starting cooking, pour the gelatin with water and leave for 20 minutes so that it swells well.

2. Pour the chilled cream into a bowl or glass of a mixer, add sugar and beat with a mixer until a dense mass is formed and the sugar grains are completely dissolved.
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3. When the cream turns into a dense mass, begin to add the yogurt in a thin stream and continue to beat with a mixer at low speeds so that the components are mixed until a mass with a homogeneous texture is formed.

4. Melt the swollen gelatin in the microwave or in a water bath. Let it cool slightly, pour it into the cream and beat with a mixer for about 4 minutes. Everything should be thoroughly mixed into a homogeneous mass.

5. The finished cream can be used immediately to coat the cake, or you can put it in the refrigerator for a while to thicken.

Video recipe

In this video you will learn how to properly prepare cream and yogurt cream for a cake.

Yogurt cream prepared without gelatin

A very good yoghurt cream, which is usually used to decorate small cakes, can be obtained without adding gelatin. But keep in mind that it does not hold its shape for very long.

Components:

• Fresh raspberries – 1 cup;
• Fresh strawberries – 1 cup;
• Heavy cream – 2 cups;
• Natural yogurt – 2 cups;
• Sugar – 6 tbsp. l.

Carefully wash and dry the berries. Add half the sugar and let stand for about 15 minutes. Combine the cream with the remaining sugar until completely dissolved.

Add yogurt to the buttercream, carefully stir in the berries with a spoon and cover the prepared baking surface. Decorate with whole berries on top and pour over the juice that has released from them.

Yogurt cream for egg-based cake

This cream is well suited for decorating a cake, but is also suitable as an independent dessert.

Components:

Beat the chilled egg white until smooth and creamy, and gradually add lemon juice. Dissolve gelatin in warm water.

Let it stand for 5 minutes and heat it in a water bath until it is completely split. Let cool and combine with thick fruit syrup, vanilla and yogurt.

Using a spoon, carefully fold the protein mixture into the yogurt mixture. Place into bowls or grease the cake and refrigerate for four hours.

1. To prepare yogurt creams, it is best to use ingredients with an average calorie content or homemade ingredients. If you take completely low-fat products, the cream will not harden and will turn out almost tasteless. It is better to reduce calories by reducing the dose of sugar;
2. To beat yogurt and powdered sugar, 6 minutes at medium speed is enough;
3. To obtain a more airy mass, powdered sugar can be pressed through a sieve, as is usually done with flour;
4. Yogurt cream keeps well in a food container, covered, for about a week. It is used not only for semolina, biscuit, shortbread cakes, but for pancakes and pancakes;
5. It can act as a dressing for fruit salad or as a garnish for ice cream;
6. Changing the color is easy enough by adding food coloring. You can also use carrot juice;
7. To obtain a thick buttercream with the addition of yogurt, you need to dissolve half a portion of the cream with gelatin and heat it in a water bath, and then add it to the total mass of the cream with the remaining cream;
8. You can add additional aroma or taste by adding vanilla or cinnamon to the composition.

Bon appetit!

Yogurt cream for cake has a lot of advantages over other analogues of sweet additions: products soaked and decorated with such a mixture turn out to be surprisingly delicate in taste and at the same time have a relatively low calorie content, which is especially important for those who are watching their figure.

With sour cream and cottage cheese

Yogurt cream with cottage cheese and sour cream turns into a real feast of taste. It has more calories than the previous recipe, but sweets cannot be low-calorie. Sour cream in itself is healthy, but in combination with cottage cheese and sour cream it becomes even tastier.

• cottage cheese (it is advisable to take a product of medium fat content) – about 500 g;
• yogurt (classic, without additives, unsweetened) – 200 g;
• sour cream (can be replaced with cream) – 200 g;
• granulated sugar, crushed to powder – 80 g.

1. Rub the cottage cheese through a sieve, add the remaining ingredients and mix well.
2. If the yogurt cream turns out to be quite liquid, then you should add gelatin, as in the previous recipe.

Cooking time – 20 minutes.

Purpose: for dessert, afternoon snack, holiday, dinner, children's table.

Ingredients: cottage cheese, yogurt, sour cream, sugar.

How to make yoghurt cream for cake?

Yogurt cream for a cake is prepared simply, but, like any culinary composition, it has its own individual characteristics in the execution of technology and secrets that allow you to improve the final quality of the resulting impregnation.

1. It is preferable to use thick, natural yogurt, without additives or impurities that may not have the best effect on the preparation of the cream.
2. Natural yogurt cream for a cake is often thickened with gelatin, which makes it possible to obtain a more pliable texture of the mixture, most suitable for both layering and decorating the dessert.
3. Any of the variations can be filled with a new aroma by adding a flavoring agent of your choice or tinted with gel dyes.
4. Before applying to the cakes, the cream is placed in the refrigerator for additional cooling and hardening.

Curd and yoghurt cream for cake

Most often used for impregnation of sponge cakes, it combines perfectly with fruit and berry filling, creating a delicacy that is most delicate in taste, the tasting of which everyone comes to indescribable delight. The main thing is to take high-quality cottage cheese and fresh, natural, thick yogurt, properly process and combine the components together, sweetening with powder to taste.

Ingredients:

• thick yogurt – 0.5 l;
• cottage cheese – 400 g;
• powdered sugar – 5 tbsp. spoon;
• vanilla – 2 pinches.

Preparation

1. Break the cottage cheese with powdered sugar in a blender, add vanilla, yogurt and beat everything together.
2. The finished yogurt cream for the cake is placed in the cold for a short time, after which it is applied to the cakes or decorated with it on top of the product, transferring it to a bag.

Creamy yoghurt cream for cake

The creamy yogurt cream will be more tender and airy. To prepare it, use heavy cream, preferably intended for whipping or homemade with a high percentage of fat content. At least 6 hours before preparing the tasty substance, the products are placed in the refrigerator and, in addition, chilled containers are used for whipping.

Ingredients:

• thick yogurt – 250 g;
• cream – 300 ml;
• powdered sugar – 100 g;
• vanilla extract or vanillin.

Preparation

1. Whip the chilled cream until it forms peaks.
2. Add powdered sugar in portions and beat.
3. Add vanilla without additives to the whipped sweet mass, beat at low speed with a mixer until the mixture is homogeneous.

Yogurt and condensed milk cream

The cream for the cake made from yogurt and condensed milk will be tasty and airy. Both components must be natural, high-quality and initially thick, then the cream will hold its shape well and not spread. The mixture will be given a special airiness by whipped cream, which is added to the base after whipping and cooling in the refrigerator before use.

Ingredients:

• thick yogurt – 600 g;
• thick condensed milk – 380 g;
• heavy cream – 200 ml;
• powdered sugar – 100 g;
• lemon – 1 pc.

Preparation

1. Combine condensed milk with yogurt and lemon juice, beat with a mixer at low speed, and place on the refrigerator shelf for 8 hours.
2. After the time has elapsed, whip the cream until stiff, adding powder in a stream.
3. Add the whipped cream mixture into the cream base and beat until smooth.

Sour cream and yoghurt cream for cake

Sour cream and yoghurt cream without thickeners is not as thick as we would like. However, the issue can be resolved quickly and easily if you add a couple of packs of sour cream thickener to the mixture. Use natural yogurt without any additives, supplementing it with sour cream, vanilla or other flavoring.

Ingredients:

• thick yogurt – 400 g;
• fat sour cream – 300 g;
• thickener – 2 sachets;
• powdered sugar – 120 g;

Preparation

1. Beat chilled sour cream with powdered sugar until thick, 10 minutes.
2. Add vanilla or vanilla extract, yogurt, thickener and beat for about the same time.
3. Place the finished yogurt in the refrigerator for a couple of hours.

Yogurt cream with gelatin for cake

The cream made from yogurt and gelatin is light, delicate and holds its shape perfectly. This base goes well with any type of cake and harmonizes with all possible fillings. In this case, whipped cream is used as an additional base, which can be replaced, if desired, with low-fat cottage cheese or a more satisfying and nutritious mascarpone.

Ingredients:

• thick yogurt – 500 g;
• heavy cream – 500 ml;
• lemon juice – 2-3 tbsp. spoons;
• powdered sugar – 150-200 g;
• gelatin – 20 g;
• water – 50 ml;
• vanillin or vanilla extract - to taste.

Preparation

1. Beat yogurt with half the powder, add lemon juice and continue beating for 10-15 minutes.
2. Separately, whip the cream to stiff peaks, adding the rest of the powder and vanilla.
3. Soak the gelatin in water and dissolve it, pour it into the yogurt, and combine it with the creamy mass.
4. Cool the yogurt cream for the cake in the refrigerator and use it for its intended purpose.

Yogurt cream soufflé for cake

Yogurt can be presented in the form of a soufflé. The prepared fluffy substance with the addition of gelatin is poured onto the surface of the sponge cake in the mold and sent to harden under film in the refrigerator. This cream soufflé can be given the desired flavor notes by using flavored yogurt or adding flavoring or a little fruit concentrate to the mixture when whipping.

Ingredients:

• thick yogurt – 500 g;
• sour cream – 150 g;
• condensed milk – 200 g;
• gelatin – 20 g;
• water – 100 ml.

Preparation

1. Beat yogurt with sour cream.
2. Add condensed milk and beat again.
3. Soak the gelatin in water and dissolve it, let it cool, add it to the cream base, and beat it.
4. The prepared yoghurt cream souffle for the cake is used for its intended purpose, pouring it over the cake.

Yogurt and butter cream

Light yogurt cream can be made more nutritious and tender by adding soft butter to the composition. With its help you can get a thicker texture of the mixture. This dessert addition is prepared quickly and simply, without requiring long and tedious whipping. Ten minutes is enough to implement the recipe.

Ingredients:

• thick yogurt – 400 g;
• butter – 350 g;
• powdered sugar – 150 g;
• vanillin - a pinch.

Preparation

1. Beat the butter and powder a little until smooth, adding vanilla.
2. Add yogurt in portions, each time ensuring the mixture is homogeneous.
3. If you put the delicious yogurt cream in the refrigerator for a while, it will become even thicker.

Yogurt and condensed milk cream

When you're tired of all the creams, you should try yogurt mousse with condensed milk. All components must be cooled and thick so that the cream holds its shape well.

Ingredients

• condensed milk - 400 g;
• thick yogurt – 600 g;
• cream – 180 gr;
• lemon – 1 piece;
• sugar or powdered sugar – 100 gr.

Preparation

1. Gently mix condensed milk, lemon juice and yogurt and refrigerate for six hours.
2. After this time, we begin to beat the chilled cream with sugar.
3. Mix both masses until smooth.