Curd cream for cake - the best recipes for impregnation and decorating dessert

Cottage cheese cream for cake will well impregnate any cakes, fit for a dense layer, they can decorate desserts, decorating on the surface of an interesting decor. Prepare it is not difficult, you need to arm yourself with a good recipe and quality products, the result will always be impressive.

How to make a cream cheese cake?

This option of impregnation or decorating the cakes is very easy going and very budgetary. Prepare a cream of cottage cheese for a cake can each cook, you just need to follow certain recommendations that accompany each recipe.

1. Cottage cheese is chosen low-fat or medium fat (0-9%), preferably not granular.
2. The cream mass should be smooth, without grains. Before preparing the curd cream for the cake, the product is punched with a blender and further wiped through a sieve.
3. If you buy a ready-made curd product, be sure to try it, maybe it has already been sweetened, this fact should be taken into account when adding sugar to the composition.
4. If the recipe provides for a sweetener, use powder. It dissolves more quickly, and the cottage cheese will not become liquid.
5. Curd cream for cake recipe is universal, it can be supplemented with all sorts of aromatic ingredients: vanilla, chocolate, berry syrups.
6. Such cream is easy to color, but in this case it is better to use gel dyes, they are bright and dissolve more evenly.

Cream cheese cake cheese

Cottage cheese and cheese cream for the cake is cooked very quickly, provided that the cottage cheese is prepared in advance. It needs to be turned into a smooth mass, breaking through with a blender. Such cream cheeses keep the shape very well, suitable for a dense layer between the cakes and even for creating a pattern on the surface of the dessert. With this cream, you can make a "naked" cake.

Ingredients:

• mascarpone - 300 g;
• curd mass - 200;
• powder - 100 g;
• cream 33% - 100 ml.

Preparation

1. Whip cold cream until peaks.
2. Mascarpone whisk with powder.
3. Combine the cottage cheese with mascarpone, add the whipped cream.
4. Stir well and use for a layer of cake.

Curd cream cream for cake

Cream of cottage cheese and sour cream for the cake is prepared when there is absolutely no time for making complex desserts. It perfectly impregnates any cakes: biscuit, sand or waffle. If you need a more dense cream, use whitening powder during the whipping process. Such cream can be made in color, complementing the composition with berry syrups or gel dyes.

Ingredients:

• sour cream 25% - 300 ml;
• cottage cheese mass - 250 g;
• powdered sugar - 100 g;
• Powder-thickener - 1 sachet;
• vanilla.

Preparation

1. Shake the sour cream with powder and powder.
2. Add the smooth curd and vanilla.
3. Cottage cheese cream for the cake will be ready for use after 15 minutes of cooling.

Curd cream cream for cake

Delicious cottage cheese cream for the cake is prepared simply and quickly. If you are afraid to work with cream, use a product of vegetable origin, it will surely crash to the desired consistency and will not exfoliate. Cottage cheese wipe twice for the most smooth consistency or use a purchased product, it no longer contains grains.

Ingredients:

• cream for whipping - 200 ml;
• cottage cheese mass - 250 g;
• powdered sugar - 100 g;
• lemon juice - 1 tsp;
• vanilla.

Preparation

1. Cream whisk until doubling the volume and dense consistency.
2. Add the lemon juice, powder and vanilla.
3. Continue beating, enter the cottage cheese.

Cream of cottage cheese and condensed milk for a cake

Curd cream with condensed milk for the cake is very delicious, sweet enough, you can supplement it with cocoa, nuts, vanilla, and if the dessert is not provided for children, you can add a little coffee liquor. It will well soak any cakes, especially chocolate or pancakes. This amount of ingredients is enough to soak a three-layer biscuit cake.

Ingredients:

• condensed milk - 1 b;
• cottage cheese weight - 300 g;
• coffee liquor - 50 ml;
• butter - 150 g.

Preparation

1. Whisk the soft oil to white.
2. Pour in the condensed milk, without stopping the mixer, add the cottage cheese.
3. Curd cream for the cake should thicken in the refrigerator for 30 minutes.

Cottage cheese and yoghurt cream for cake

Yoghurt cream from soft cottage cheese for a cake is prepared for sour cream, only in this case it is possible to use sweet desserts with berry fillings. Such a cream will soak the cakes well, since it does not go very thick. For biscuit cakes even syrup can not be used, the cake will get very moist with a rich taste.

Ingredients:

• Strawberry yogurt - 200 ml;
• curd mass - 200 g;
• thickener for cream - 1 sachet;
• powder - 50 g.

Preparation

1. Whisk yogurt with powder and thickener.
2. Add cottage cheese, continue to whisk until smooth smooth consistency.
3. Cottage cheese cream with yogurt for cake can be supplemented with whole berries, pouring them into the final cooking stage.

Curd cream with gelatin for biscuit cake

Cottage cheese cream with gelatin for a cake turns out very dense. It is used for interlayer between biscuit cakes, it does not settle during impregnation. It is important not to overdo during whipping, the mass can become zephyr and turn into a marshmallow, which is then difficult to lay flat on the surface of the cake.

Ingredients:

• curd mass - 500 g;
• cream - 100 ml;
• powder - 100 g;
• lemon juice - 20 ml;
• gelatine - 20 g.

Preparation

1. Pour gelatin 50 ml of hot water, leave to swell.
2. Whip the cream, add powder and cottage cheese, punch well until a light texture, pour in the lemon juice.
3. Do not stop the mixer, pour in the swollen gelatin.
4. Continue to beat until the cheese cake for the biscuit cake becomes dense.

Cottage cheese and butter cream

Cream of curd mass for an oil-based cake will come out dense, delicate with a very balanced taste. It is important to choose a quality, fresh oil, 82% fat content. Supplement the composition with vanillin or cocoa. In the process of beating, use the powder from cane sugar, it will give a light caramel flavor to the finished cream.

Ingredients:

• curd mass - 400 g;
• oil 82% - 200 g;
• powder - 100 g;
• vanilla.

Preparation

1. Whisk the soft oil to white, add the powder, continue to whisk until a light air cream is obtained.
2. Add cottage cheese and vanilla, whisk again.
3. Cool the cream before use.

Cottage cheese and banana cream for cake

A cream cheese-banana cream for a biscuit cake is good, the cakes can be white or chocolate. Or even bought. Fruits will bring a very interesting note to the ready meal, they should be a little overripe, soft. Sweets bananas should be enough, but if you think the cream is not very sweet, add a couple of spoons of powdered sugar.

Ingredients:

• curd mass - 500 g;
• ripe bananas - 3 pieces;
• powdered sugar - 2 tbsp. l .;
• lemon juice - 20 ml.

Preparation

1. Bananas mash with a fork, pour juice and start whipping, adding cottage cheese.
2. If necessary, add the powdered sugar, use immediately.

Curd cream for cake decoration

To beautifully decorate the surface of dessert, you need a thick cream cake cream. It can be made as such by adding gelatin or based on butter. Decorate desserts only with cold cream, it is important that the room was cool. From the properly prepared mass create all kinds of interesting patterns, flowers or more intricate shapes.

Ingredients:

• curd mass - 200 g;
• cream for whipping - 150 ml;
• vanilla;
• powdered sugar - 100 g;
• lemon juice - 20 ml;
• gelatine - 20 g;

Preparation

1. Soak gelatin in a little warm water.
2. Whip the cream until the peaks, enter the curd mass.
3. Do not stop the mixer, pour the powder, vanilla and enter the gelatin.
4. The cream is placed in a confectioner's bag and is planted on the surface of the dessert, making out the patterns.