Curd cream for cake is a delicate airy mass with a wide variety of flavors. It holds its shape perfectly and does not spread, which is why many chefs use it to work with complex desserts. However, even the curd cream itself is a complete treat for those with a sweet tooth.
Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve ideal smoothness of the cheese mass. A wide variety of ingredients are added to it for taste and aroma. Almost every recipe for curd cream for a cake contains sugar or powdered sugar. Vanillin, butter, milk, cream, sour cream, condensed milk and natural yoghurts, eggs, etc. are also often used.
More original versions of curd cream for a cake involve adding cognac, liqueur or dessert wine, fruit puree or syrup, cocoa, gelatin, etc. Usually all the ingredients are simply mixed together and whipped into a fluffy mass, which is very easy to use to soak the dessert.
Curd cream for the cake allows you to experiment with fillings, because it can be combined with almost all sweet ingredients. You can also choose absolutely any cakes - the curd cream always spreads in an even layer and emphasizes the consistency of the dessert.
Cake with curd cream can be cooked in the oven or made without baking at all. So, pancakes or shortbread cookies are often used as a base. Curd cream is also great for decorating the top of a cake - you can make beautiful patterns and small confectionery figures from it.
Secrets of making the perfect curd cream for a cake
Curd cream for cake is ideal for home baking, and professional confectioners often use this exact filling for their masterpieces. This airy delicacy is made extremely simply, and the result exceeds all expectations. Novice cooks can learn a few secrets on how to prepare curd cream for a cake.
, from the following notes:
Secret No. 1. The cottage cheese for the cream must be crushed before adding it to the rest of the ingredients. You can do this using a blender, or in its absence, use a sieve. The procedure is necessary even if the cottage cheese itself is not grainy.
Secret No. 2. Curd-yogurt and curd-sour cream creams must be kept in the refrigerator for a while after preparation. If the recipe also contains gelatin, then the finished cake will need to be left in the cold for some time.
Secret No. 3. To prepare curd cream for a cake, it is best to get a mixer or blender. You can beat the ingredients with a whisk, but the whole process will be quite labor-intensive, and the consistency of the finished cream may not coincide with the expectations placed on it.
Secret No. 4. To give the curd cream some color, you can use fruit or vegetable juice. The best dyes in this case are beets and carrots.
Secret No. 5. In recipes for curd cream for a cake, it is strictly forbidden to replace butter with spread or margarine.
Cream with cottage cheese and boiled condensed milk “Lakomka”
Another recipe for curd cream with condensed milk, but this time boiled condensed milk will be used in cooking. The cream turns out very pleasant, moderately thick and tender, with a caramel-creamy taste.
You will need the following products:
- Combine milk and grated cottage cheese in a bowl and beat thoroughly with a mixer until fluffy and homogeneous.
- Then gradually add boiled condensed milk, without ceasing to beat.
- Place the finished cream in the refrigerator for several hours.
Curd cream with condensed milk for sponge cake
This cream turns out very tender due to the addition of powdered sugar and condensed milk. In addition, the dessert will be complemented by the aroma of vanilla sugar and cognac. If cognac is not available, you can use liqueur or dessert wine. Of course, if the cake is being prepared for children, it is better to exclude the alcoholic ingredient altogether or replace it with berry syrup. The consistency of the cream will be thick. It is recommended to use biscuit impregnation with it.
Ingredients:
- Cottage cheese – 320 g;
- Condensed milk – 65 g;
- Powdered sugar – 90 g;
- Butter – 175 g;
- Vanilla sugar – 1 sachet;
- Cognac – 1 tbsp. l.
Cooking method:
- Heat the oil to room temperature and place it in a deep plate.
- Add powdered sugar and vanilla sugar to the butter, beat everything with a mixer until white.
- Continuing to beat the cream at high speed, gradually add condensed milk into it.
- Add cognac and beat everything a little more.
- Rub the cottage cheese through a fine strainer and pour into the finished cream, mix everything carefully.
- Beat all ingredients again until completely homogeneous.
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Preparation
Preheat the oven to 180 C. Line the pan with baking paper. Separate the whites from the yolks.
Beat the whites with a pinch of salt until soft peaks form. Without stopping whisking, start adding sugar. You should get a strong, shiny protein mass. Add the reserved yolks to the mixture one at a time, beating at low speed with the mixer. Sift the flour and cocoa mixture into the beaten eggs, stir with a spoon from bottom to top until smooth. You should get a light air mass.
Pour the batter into the prepared pan and bake for 30-40 minutes. Focus on the appearance of the biscuit. It should spring back when pressed in the center. Cool by turning cake pan upside down onto a wire rack. Thanks to this measure, the base will not fall off, and you will end up with an airy chocolate sponge cake with curd cream and cherries. Remove the completely cooled biscuit from the mold, wrap it in cling film and let it sit for 8-10 hours.
While preparing the sponge cake, work on the cherries. To do this, cook a syrup from sugar, water and cinnamon, add alcohol and pour the resulting liquid over the cherries.
For the cream, grind the cottage cheese with powdered sugar and vanilla sugar. Separately, whip the cream to strong peaks, carefully mix the two masses, maintaining the airiness.
Cut the biscuit lengthwise into three equal parts.
Place the cherries in a sieve to drain the syrup.
Creamy curd cream with gelatin for cake
If not only the taste of the cake is important, but also its appearance (for example, if we are talking about a festive dessert), then it is best to use creamy curd cream with the addition of gelatin. This simple secret ingredient will make the curd mass even more airy, and the cream will add a rich white color and delicate consistency. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations there, even if they differ from the recipe.
Ingredients:
- Granular cottage cheese – 250 g;
- Cream – 300 ml;
- Gelatin – 10 g;
- Sugar – 80 g;
- Water – 50 ml.
Cooking method:
- Pour gelatin with cold water and leave for 40 minutes.
- Grind the cottage cheese through a sieve, add half the sugar to it.
- Dissolve gelatin until liquid and cool to room temperature.
- Pour gelatin into cottage cheese and stir.
- Mix the cream and remaining sugar, beat everything into foam using a mixer.
- Gradually add the cream into the bowl with the cottage cheese, stirring the cream constantly.
- After adding the cream, the cake will need to be kept in the refrigerator for several hours.
Very simple cream recipe
The cream for the cake with cottage cheese and sour cream is prepared very quickly, from the simplest and most affordable products that every housewife has in her kitchen. Thanks to sour cream, the cake layers are very well soaked and give the dessert the desired softness and juiciness.
For sour cream with cottage cheese for the cake you will need the following components:
- Grind the cottage cheese through a sieve or using a fork.
- Add powdered sugar, vanillin and then beat the curd mass with a mixer.
- Add sour cream to the cottage cheese and beat well again at high speed.
- Then put it in the refrigerator for 3-4 hours.
- The cream with cottage cheese and sour cream for the cake is ready!
Curd and yoghurt cream for fruit cake
For a cake with fruit filling, this airy curd cream is best suited. It will highlight the taste of the remaining ingredients and make the dessert very tender. You need to take the simplest yogurt - without any flavoring additives. The fat content of this product is not of fundamental importance. The process of preparing the cream is extremely simple - you can entrust it even to a novice housewife or practice using it for more sophisticated recipes.
Ingredients:
- Cottage cheese – 250 g;
- Heavy cream – 400 ml;
- Sugar – 3 tbsp. l.;
- Vanillin – 1 sachet;
- Yogurt – 200 g.
Cooking method:
- Place cottage cheese in a blender bowl and blend until smooth.
- Add vanilla and yogurt to the cottage cheese, beat at medium speed.
- In a separate bowl, mix cream and sugar, beat them until stiff foam.
- Combine the curd and cream mixture and continue beating until completely smooth.
- Before preparing the cake, leave the cream in the refrigerator for a couple of hours.
Curd-chocolate cream
We offer an excellent recipe for cream with cottage cheese and chocolate, which is well suited for layering sponge cakes and pastries.
Required ingredients:
- Grind the cottage cheese thoroughly.
- Divide the butter into parts and beat until fluffy.
- Gradually add cottage cheese and vanilla sugar to the butter mixture, whisking continuously.
- Break the chocolate into pieces and place in a water bath. Once it melts, mix with cream.
- Add the chocolate-cream mixture to the curd mixture and beat thoroughly at medium speed.
- Curd cream with chocolate is ready!
Cream cheese buttercream for cake
This recipe for curd cream for a cake is considered a classic, so every housewife who loves to bake at home should definitely read it. Thanks to butter, the curd mass becomes even more tender and juicy, and vanilla adds an appetizing aroma. Before applying the cream to the cakes, you do not need to heat it or beat it again - it is better to use it chilled.
Ingredients:
- Cottage cheese – 200 g;
- Powdered sugar – 150 g;
- Butter – 200 g;
- Vanillin – 1 pinch.
Cooking method:
- Heat the oil to room temperature, cut into cubes.
- Pour powdered sugar into the butter and beat them together until a fluffy white mass is obtained.
- Separately, grind the cottage cheese in a blender and transfer it to the sugar-butter mixture.
- Whip the cream intensively, adding vanillin during the process.
- When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.
Curd cream with condensed milk
Condensed milk is quite often used in the preparation of cream for layering cakes. Thanks to its addition, the delicacy acquires a rich creamy taste, and when cooked it becomes like caramel. In combination with cottage cheese, you get the most delicate and moderately sweet cream, which will delight all those with a sweet tooth.
Ingredients for cream:
- Divide the butter into pieces and beat together with powdered sugar and vanilla.
- Gradually condensed milk is added to the butter.
- Grind the cottage cheese with a fork or through a sieve. Then combine with butter and condensed milk.
- While whipping, add a few drops of lemon juice.
- Afterwards, put the cream in the refrigerator for about an hour.
Pancake cake with curd cream without baking
Pancake cake is a fairly popular homemade dessert. Making cakes for him couldn’t be easier – just fry more pancakes! Nevertheless, the main taste of the dish directly depends on the chosen cream. Cottage cheese will be one of the simplest, but at the same time tasty and healthy options. If you wish, you can use your favorite pancake recipe instead of the one below. If you don’t want to make the cake chocolate, you can simply exclude cocoa from the dough.
Ingredients:
- Milk – 600 ml;
- Vegetable oil – 30 ml;
- Eggs – 2 pcs.;
- Flour – 1 glass;
- Baking powder – ½ tsp;
- Salt – ½ tsp;
- Cocoa – 1 ½ tbsp. l.;
- Sugar – 100 g;
- Cottage cheese – 400 g;
- Sour cream – 100 g;
- Vanillin – 2 g.
Cooking method:
- Break the eggs into a deep plate, add salt and one and a half tablespoons of sugar.
- Beat the eggs thoroughly and pour half the specified amount of milk into them.
- Sift the flour together with baking powder and gradually add it to the dough.
- Mix all the ingredients until smooth, add all the remaining milk and vegetable oil.
- Set the pancake batter aside for 20 minutes.
- Bring the cottage cheese to a paste using a blender.
- Add the remaining sugar (about 80 g), vanillin and sour cream to the resulting mass.
- Beat the cream until smooth using a blender or mixer.
- Divide the pancake batter into two parts and add cocoa powder to one of them and mix.
- It is good to heat the frying pan and grease it with a small amount of vegetable oil (it is better to use a silicone brush).
- Use a ladle to scoop the pancake batter and pour it into the pan.
- Distribute the dough over the entire surface of the pan, fry the pancake on both sides until golden brown.
- Prepare all other pancakes in the same way.
- Place a white pancake on a flat dish and grease it with curd cream, then place a chocolate pancake on top.
- Form the whole cake in this way, grease it on top and sides with the remaining curd cream.
- Decorate the cake with cocoa on top.
Classic recipe for curd cream
The cream prepared according to the classic recipe turns out very tasty, but quite greasy. Therefore, it is undesirable to use it for shortbread baking. Classic cream is great for biscuits and custard cakes. It goes well with fresh juicy berries and fruits.
It is better to take homemade cottage cheese for this recipe, but in the absence of it, store-bought 12% is quite suitable. You should definitely choose good quality butter; the taste of margarine will spoil the entire cream. It’s quite possible to make powdered sugar yourself. This is done very simply - regular sugar is crushed using a coffee grinder. You can use vanilla extract instead of vanilla sugar.
- cottage cheese (fat, preferably homemade) – 250 g;
- butter (butter, soft) – 50 g;
- powdered sugar – 350 g;
- vanilla sugar – 1 teaspoon.
Cooking does not take much time. First you need to mix the cottage cheese with vanilla extract. Then you should cut the soft butter into small pieces and add it to the cottage cheese. Beat all these components using a mixer. Beating must be done at medium speed. When the mass becomes homogeneous, you can add powdered sugar in small portions. First, mix with a regular spoon, then again with a mixer.
Chocolate cake with curd cream and cherries
The combination of cherries, cottage cheese and chocolate dough is loved by absolutely all confectioners and sweet tooths. Such a delicacy, even if prepared from the simplest ingredients, still looks very appetizing and delicious. For sponge dough, instead of cocoa, you can use grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. To prevent the cherry filling from spoiling the cream, it is better to sprinkle it with a small amount of starch before adding it to the cake. The sponge cake here is prepared a little unusually, but this particular method of kneading the dough allows you to get a fairly fluffy pie - there is enough dough for three layers.
Ingredients:
- Flour – 2 cups;
- Eggs – 5 pcs.;
- Starch – 1 tsp;
- Cocoa – 1 ¼ tbsp. l.;
- Sugar – 1 ½ cups;
- Vanillin – 5 g;
- Sour cream – 200 g;
- Cottage cheese – 200 g;
- Gelatin – 10 g;
- Fresh frozen cherries – 300 g;
- Powdered sugar.
Cooking method:
- Mix flour, starch and 1 tablespoon of cocoa powder in a deep mixing bowl.
- Break the eggs into a separate saucepan, add vanillin and half a glass of sugar.
- Place the saucepan on low heat, beat the eggs for 3-4 minutes (heat to no more than 50 degrees).
- Remove the saucepan from the heat and continue beating the eggs and sugar for another 10 minutes using a mixer.
- Sift the dry ingredients (flour, starch and cocoa) through a sieve and gradually add them to the egg mixture.
- Transfer the dough to a greased or parchment-lined pan and bake at 180 degrees for 35 minutes.
- Prepare gelatin according to the instructions on the bag, melt and cool.
- Mix cottage cheese, sour cream and remaining sugar, mix well.
- Add gelatin to the cream and mix everything again until smooth.
- Leave the cream in the refrigerator for 20-30 minutes (no longer!).
- Carefully cut the finished biscuit into three layers, placing the first one on a flat dish.
- Grease the cake with cream, defrost the cherries and place on top of the curd mass, cover with the second cake.
- Add the cream and filling again, lay out the third cake layer and brush it with curd cream.
- Sprinkle the cake with cocoa powder and powdered sugar and leave in the refrigerator for 3 hours.
Now you know how to prepare curd cream for a cake according to a recipe with a photo. Bon appetit!
Cream soufflé with cottage cheese for cake
Cakes with soufflé cream have a delicate, literally airy texture. Preparing this cream is not difficult at all.
It will require the following ingredients:
- Pour water into a saucepan or other container and add gelatin. Leave to swell for about 20 minutes.
- Pour the swollen gelatin into slightly warmed milk and put on fire until the gelatin dissolves. No need to boil!
- Mix cottage cheese with granulated sugar and beat using a mixer or blender.
- Pour milk and gelatin into the curd mixture and beat thoroughly again until fluffy and homogeneous.
- Cream soufflé is ready! Now it can be used in making cakes.
Curd cream classic recipe
I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal delicate and homogeneous consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.
It is not advisable to take grainy cottage cheese. The cream is perfect for layering cakes and filling eclairs or waffle rolls. It is also served with pancakes or added to fruit salads.
- cottage cheese 9% fat - 300 g
- powdered sugar - 440 gr
- vanillin - 2 g
- butter - 70 g
- Combine cottage cheese with butter and vanilla and mix
- Beat everything with a mixer until a fluffy mass is formed.
- Gradually add powdered sugar and beat until smooth and fluffy.
The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turns out to be very thick, do not be upset. The cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.
Curd and sour cream
The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.
- sour cream 20% fat - 400 g
- cottage cheese 8% fat - 300 g
- granulated sugar - 1 cup
- Soften the cottage cheese by rubbing through a sieve
- Add sugar to sour cream and mix thoroughly
- Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes fluffy.
Beat the sour cream very carefully. She tolerates this procedure in a very peculiar way and may suddenly begin to turn into butter with the separation of buttermilk. Therefore, you need to beat at low speed and carefully monitor the formation of the mass.
If you replace sour cream with yogurt, you get a completely new flavor. If desired, add vanilla sugar or extract.
