How to make cream cheese for a cake according to a step-by-step recipe with photos

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Cream Cheese is widely used in cakes and other desserts as a layer of cake layers, if the density of the mass allows, then also as decoration. Recipes in most cases are designed for preparing creams from chilled products; ingredients at room temperature are less often used.

The basis of cheese cream, cream cheese, has been known for several centuries, however, desserts using it have appeared in domestic cooking relatively recently. The reason is that cheese of appropriate quality was almost never produced by the industry and was not imported into the country. Desserts with cream cheese are quite capricious in terms of storage conditions.

In the absence of preservatives in the mass, the comparative table of sales dates for confectionery products is as follows:

It is recommended to maintain the temperature during storage and transportation of desserts within the range from +2 to +6°C; high humidity is unacceptable. It is necessary to carefully monitor the actual storage conditions, since the taste of the spoiled mass remains virtually unchanged.

Classic recipe

Basic cream recipes, as a rule, contain a minimum of ingredients and are simple to prepare.

But if you follow the recommendations properly, they turn out delicious, in a word – classic.

Composition of ingredients

What to cook from:

• creamy curd cheese – 300 g;
• sweet powder – 75 g;
• butter – 125 g.

Step-by-step cooking process

How to cook:

1. To prepare the cream, it is preferable to use a powerful mixer with variable speed control; hand whipping is too tedious. Place the cheese in a convenient, not too deep container and knead it with a spoon. The product should be at room temperature.
2. The butter should soften well; place it in a small bowl ahead of time, without removing it from the wrapper. It is important to comply with this condition, since natural butter fat quickly oxidizes; the weighted butter is placed in a bag, and the bowl is covered with film or a plate.
3. Having measured out the required amount of butter, add it to the cheese and sprinkle with powder. Mix the products first with a spoon, then with a mixer with elastic spiral attachments, turning on the device at minimum speed. During the process, the speed is increased, making sure that splashes do not fly away.
4. After 7 min. The cream will acquire the desired consistency; it must be leveled or collected into a lump. Cover the bowl with film and leave for 40–60 minutes. into the common compartment of the refrigerator. If the cream is needed after a short time, it is immediately transferred to a pastry bag and cooled in it.

What can I add?

There are few additions to the main ingredients of the cream; sometimes chocolate is added to the mixture, and vanilla is used as a flavoring. Cream Cheese is often colored with jelly food coloring. Adding pieces of berries, marmalade, and less often nuts is done according to dessert recipes; the cream itself is prepared without them.

Application for desserts

Cream Cheese is a recipe for a cake; as a separate dessert it is served in bowls or filled with shortbread pastry baskets.

They decorate with slices of bright fruits; there are no restrictions here - they are combined, guided by their own taste and appearance of the dessert.

Other options

There are actually a lot of them, and they are all very tasty.

Ingredients for cream cheese and sour cream:

1. Mascarpone cheese – 250 g.
2. Sour cream 25% fat – 700 g.
3. Sugar – 1 glass.

Preparation:

1. Sour cream is not cream, it contains a lot of water, so you need to “squeeze” it out, as it were. Place the sour cream in a cotton cloth, place in a sieve, and place in the refrigerator over a container.
2. After a few hours, only what is needed will remain in the fabric; all the serum will drain into the container.
3. Place all the sour cream and sugar in another bowl and beat at maximum mixer speed until the sugar dissolves.
4. Then, at the lowest speed, stir the cheese into the mixture.
5. The cream will be very delicate, but fluffy and flexible, with a pleasant thickness.

Cream cheese for homemade cake - recipe with cream

By replacing butter with cream, the shades of taste can be adjusted; in addition, such a cream is easier and whips better.

Composition of ingredients

What to cook from:

• cream cheese – 400 g;
• 100 ml of cream with a fat content of 30% or more;
• sweet powder – 60 g.

Step-by-step cooking process

How to cook:

1. An important difference from the basic recipe is that the ingredients must be cooled to almost zero temperature before mixing and whipping. To do this, they are placed in the coldest zone of the common chamber, and the operating mode is adjusted if necessary.
2. Additionally, cool the whisks of the high-speed mixer or blender and the container selected for whipping; it is better to put them in the freezer. To prevent food and tools from heating up, you will have to act quickly and deftly.
3. Place the cheese in a bowl, pour in the cream, stir briefly with whisks without turning on the appliance, and add powder during the process. As soon as all the products become equally wet, start the engine at minimum speed. Quickly combine the ingredients into a homogeneous mass and increase the speed of the device.
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4. Beat at high speed, keeping an eye on the consistency. As soon as the cream reaches the desired thickness and fluffiness, put the mixer aside and spoon it into a pastry bag or syringe. If the cream decorations come out uneven and spongy, let the mixture warm up a little in the warmth of the kitchen.

Application for desserts

The proportions of cream and cheese can be varied within wide limits. So, if the mass is used to layer the cakes, the amount of cream is increased, the wet cream will better saturate the dough. The proportions are changed towards increasing the amount of cheese if it is necessary to level the surface with the mass or form three-dimensional figures.

Cream with condensed milk will please those who love creme brulee (that is, me).

The cream does not need to be refrigerated; it is already dense.

Ingredients:

1. Boiled condensed milk – 1 can.
2. Curd cheese – 300 g.
3. Butter – 50 g.
4. Vanillin - to your taste.

Preparation:

1. Warm all products to room temperature, let the oil stand in the room for several hours so that it becomes softer.
2. Beat butter with 1 tbsp. spoon of condensed milk.
3. Continue whisking and gradually add condensed milk, 1 tablespoon at a time.
4. Then gradually add the cheese, continuing to beat.
5. Then stir in the vanilla as well.
6. The cream is ready.

I rarely make custard with cream cheese. Firstly, it is too soft, more suitable for custard pies; it is inconvenient to layer cakes with it or decorate products, secondly, it takes a long time to cook. These recipes are simple, but the results are just as good. Do you like cream cheese? Are there any simple but interesting recipes that I haven't mentioned? I'm waiting for your comments!

Recipe for Chocolate Cream Cheese in Butter

A fairly simple method of preparation, the whole process takes less than half an hour. The fundamental requirement is that chocolate must contain more than 60% cocoa, and the butter must be full-fat and natural.

Composition of ingredients

What to cook from:

• creamy curd cheese – 300 g;
• 100 g sweet powder;
• butter with a fat content of 82% – 100 g;

• 100 gram dark chocolate bar.

Step-by-step cooking process

How to cook:

1. Having measured out the required amount of butter, cut it into cubes, put it in a bowl, and be sure to cover it or cover it with film. Leave it on the kitchen table; under no circumstances should it be heated further.
2. The chocolate bar is broken or grated, the crumbs are placed in a ceramic bowl, and heated in a water bath. An alternative way is to melt the chocolate in a microwave oven, turning it on for 20 seconds at medium power.
3. Place the chocolate and butter in a bowl or bowl with high walls, stir with a mixer at low speed, after 1 minute. Add powder in parts. When there are no more lumps in the mass, cheese begins to be added to it.
4. The cream is whipped at low speed, otherwise it will contain a lot of air bubbles. As soon as the color of the mass becomes uniform and the consistency of the mass is homogeneous, stop beating. Place the cream in the refrigerator for up to half an hour.

Application for desserts

Cream Cheese (recipe for cake) is equally good for layering and covering the dessert on the sides or top. The mass is not stored for a long time; in any case, it should be in a sealed non-metallic container, not in contact with air.

A plastic container with a tight lid is ideal; if it is not available, the cream is placed in a glass or enamel container and pulled with a film “in contact” with the mass.

Butter cream for sponge cake

You will need the following components:

• Powdered sugar – 150 grams;
• Heavy cream – 500 ml;
• Gelatin – 30 grams;
• A pack of vanilla sugar.

Preparation:

1. Gelatin should be placed in a small cup and filled with warm water. Leave it for 20-30 minutes so that it swells;
2. Then pour the gelatin into a small saucepan and place in a water bath or on low heat. It should be boiled until all lumps have dissolved. It should be stirred constantly. Turn off the heat and leave the gelatin to cool;
3. Place the cream in a bowl and beat it with a mixer;
4. While whipping, slowly add powdered sugar and vanilla sugar into the cream;
5. Without ceasing to beat, add the gelatin mass and beat everything for 15 minutes;
6. If you wish, you can add small pieces of pineapple or berries to the cream with cream.

Simple Cream Cheese that retains its shape

Already from the name it is clear that the cream can be used to decorate cakes or small pastries. The mass is creamy white, does not separate, and looks great in the form of flowers. Desserts are additionally topped with bright toppings or syrups.

Composition of ingredients

What to cook from:

• softened butter – 120 g;
• cream cheese – 350 g;
• powdered sugar – 100 g.

Step-by-step cooking process

How to cook:

1. The optimal whipping mode is to put spiral attachments on the mixer and set the device to minimum speed.
2. Remove the butter from the refrigerator ahead of time and allow it to slowly thaw. The temperature of the cheese is not so important, but it should not be very cold.
3. Place the butter and cheese in a mixing bowl, stir briefly, then add the sweet powder.
4. The cream is whipped all the time at a reduced speed. When using the mixer correctly, a minute should be enough to prepare it.

5. The resulting mass is cooled for about 30 minutes, put in the refrigerator in a hermetically sealed container.

What can I add?

The cream perfectly retains its shape and has another useful property for the confectioner. It can be given any color using food coloring; the mass does not delaminate and remains matte and durable.

Application for desserts

Flowers, figures, inscriptions, especially if dyes are added to the mixture, will come out elegant and will not spread, as happens with Cream Cheese according to other recipes. The simplest cake decoration can be created by pipetting portions of cream from a bag with shaped nozzles onto small round cookies. Improvised flowers are placed on the surface of the cake; they can be “glued” with the same cream.

Lemon-creamy

If the basic recipe is too simple for you, and you want to decorate or soak your baked goods with cream with a more interesting rich taste, try a cream cheese recipe with lemon. Before preparing the cream cheese cream, prepare the ingredients for it:

• 3 eggs;
• 500 grams of homemade cheese or ready-made Mascarpone cheese;
• 2 tablespoons sugar;
• 5 milliliters of fresh lemon juice;
• one packet of vanilla sugar.

Preparing cream cheese using this technology is quite simple:

1. Remove the cheese from the refrigerator; it should be soft and warm, which will allow it to whip up better. Place the entire portion of cheese in a mixer bowl and beat for about 3 minutes at medium speed.
2. While beating, add vanillin or vanilla sugar, as well as regular sugar and freshly squeezed lemon juice. Beat for a few minutes.
3. Break the eggs into a separate bowl, combine until smooth with a fork, and pour into the whipped cream mixture in a stream.

We recommend: Homemade chocolate cream for cake

The mass should turn out slightly yellowish, with a pleasant shade of baked milk, a fairly stable shape, shiny and homogeneous. This cream cheese is suitable for leveling the cake, decorating and layering. If you add strawberry syrup instead of lemon juice, you will get an excellent homemade strawberry cream.

Curd Cream Cheese for cake, recipe from Andy Chef

Another universal recipe, the cream is suitable for decoration or impregnation. Vanilla is one of the most popular confectionery flavorings; the simplest and most luxurious cakes are decorated with such creams.

Composition of ingredients

What to cook from:

• refined sugar for powder – 125 g;
• cottage cheese 18 percent – ​​350 g;
• 3 g vanilla powder;
• Butter 82 percent – ​​125 g.

Step-by-step cooking process

How to cook:

1. The butter needs to soften sufficiently in the heat. To do this, without unfolding it, place it in a butter dish with a lid or simply cover it with an inverted bowl. Leave for up to 3 hours, measure out the required amount.

2. Cheese, on the contrary, is placed in the common chamber of the refrigerator; it needs to be cooled to approximately +5°C. It is recommended to prepare the sweet powder yourself; the specified amount of sugar can be easily ground in small portions in a porcelain mortar or use an electric coffee grinder.
3. Whipping the cream begins with butter and sweet powder. Spoon the powder into a bowl and mix with the butter using a mixer with rigid attachments. The rotation speed of the beaters is minimal.
4. It is advisable to use cottage cheese that is fatty, dry, and crumbles into grains. First, it is ground into a paste with a blender, then added to the butter in portions.
5. Cream Cheese can be whipped either with a mixer or a blender. In the first case, the rotation speed is set to medium, and the “slowest” mode is selected for the blender. The duration of beating the mixture for layering cakes is up to 6 minutes; to decorate desserts according to other recipes, you can slightly increase the duration.

Application for desserts

The author's recommendation is to use the cream for decoration or impregnation without making any changes to the recipe. In practice, this Cream Cheese is well suited for thin biscuits already moistened with syrup, and you can decorate cakes made from any cake layers with it.

Useful tips

• For the cream, it is best to use chilled eggs; they beat better;
• To prevent the cream from burning during cooking, it is advisable to use a pan with a thick bottom;
• In order for the butter to become soft, it can be melted in a steam bath, but not until completely dissolved; also, when whipping, the whisk should be lowered into hot water for a couple of minutes;
• You can add half a tbsp to the cream. spoons of alcohol, so it will last longer;
• For variety, you can add vanillin, lemon juice, nuts, cocoa, grated chocolate;
• For the base you need to use sour cream or cream with 30% fat content. Ingredients with low fat content will make the cream too liquid and it will be difficult to make patterns and designs from it.

Cream for a cake or other baked goods is the most important component. And it’s not that hard to cook! Everyone has all the components included in its composition in the refrigerator. Be sure to prepare these buttercreams and decorate your baked goods with them. Rest assured, your loved ones will appreciate your efforts!

Cream Cheese made from homemade cottage cheese and sour cream

The recipe is worth taking note; it also describes in detail the preliminary preparation of the products. This technique can also be used if homemade products are not available. This is exactly how the consistency of factory-produced ingredients is improved.

Composition of ingredients

What to cook from:

• sweet powder – 170 g;

• 125 ml fat sour cream;
• cottage cheese from unskimmed milk – 700 g;

Step-by-step cooking process

How to cook:

1. The initial preparation of the products is simple. The powder is ground in a coffee grinder from dry crystalline sugar; it is recommended to use a refined product.
2. Sheets of clean medical gauze (can be reused later) are folded into 3–5 layers. A large leaf is used for cottage cheese. The second one is folded again, it will become half the size and thicker, in this form it is suitable for sour cream.
3. The process is called weighing out. The gauze is stretched over a bowl, the cottage cheese is placed on top of it, exactly in the middle of the fabric. Gather the corners of the gauze towards the middle and hang them low above the bowl. Do the same with sour cream, placing it on a thicker piece of folded gauze.
4. After 90 min. moisture will stop releasing and flowing into the bowls, then the bags are removed and carefully unfolded. The cottage cheese is transferred to a bowl, kneaded and mixed with sweet powder with a spoon.
5. Place sour cream on top of the cottage cheese and beat for about 5 minutes. mixer with powerful attachments. The cream needs to settle, so it will become more homogeneous and will better retain its shape in the decor.

Application for desserts

Cream Cheese (cake recipe) is perfectly compatible with berries, fresh or candied. Layers can be formed by applying cream to the cakes and placing raspberries, pieces of cherries, peaches, and apricots between them. You can supplement the curd Cream Cheese with raisins or pieces of steamed dried apricots.

Kefir

Instead of sour cream, you can use frozen kefir as a base for homemade cheese. Kefir cream cheese has a more sour taste, but also has a good consistency. It's very easy to prepare:

1. Freeze kefir in the freezer. You will need one and a half liters. Leave one and a half packets of kefir in the freezer overnight.
2. Now fold the gauze in several layers, line a sieve or colander, carefully remove the kefir from the bag and transfer it to a container. It is optimal to hang a gauze bag over a bowl, but you can also use a regular sieve.
3. In about 12 hours, the whey should drain, and inside the gauze there will be a soft paste-like mass that resembles soft cottage cheese.
4. Place 300 grams of this cottage cheese in a mixer bowl, add two tablespoons of powdered sugar and 1 packet of vanillin. Beat it for about 3 minutes until fluffy.

The taste of this sour cream goes well with strawberries, raspberries, berries or fruit sauces, as well as chocolate. Its structure resembles Mascarpone cheese whipped with sugar.

Cream Cheese recipe for cake with condensed milk

One of the simplest recipes, but the creamy mass will turn out a bit runny. It is possible to use caramelized (boiled) milk, but not in its pure form.

It is first mixed with regular condensed milk, choosing the proportions at your discretion.

Composition of ingredients

What to cook from:

• condensed milk, whole – 200 ml;
• curd cheese – 550 g.

Step-by-step cooking process

How to cook:

1. The cheese does not need to be deliberately refrigerated, unlike most cream cheese recipes. Place it in a bowl of sufficient depth and volume, knead it, and lightly stir with a mixer.
2. Add a spoonful of condensed milk, whisk through the mixture more diligently, stirring the concentrated milk into the cheese. Next add 1-2 tbsp of condensed milk. l., each time completely mixing it into the cream.
3. The finished mass is kept in the cold for up to half an hour. If Cream Cheese is prepared with the addition of boiled condensed milk, it is first mixed with regular milk; it is not necessary to use a mixer; just combine both masses with a spoon.

Application for desserts

Since the cream is relatively liquid, it is quite difficult to make decorations and external coatings from it. But the mixture is perfect for soaking cakes and in case the cake is served very chilled.

Sour cream

One of the most accessible recipes. You can use this simple recipe for a cake, make it from sour cream and chocolate, add berries or sauces. The basic recipe for sour cream contains the following ingredients:

• 600 grams of sour cream with 20% fat content;
• a piece of gauze folded at least 4 times;
• a small pinch of salt.

Before making cream, buy high-quality homemade or store-bought sour cream. If the sour cream is of high quality, prepared exclusively with natural cow's milk, the cream made will be very dense, it can be easily used to level the prepared cake or decorate the cakes. Sour cream has a neutral taste, so it makes an excellent homemade strawberry cream.

Before preparing basic cream cheese based on sour cream, prepare a deep container, for example a bowl, a fairly large piece of gauze folded in several layers, and a sieve. Then:

1. Return the gauze in several layers, place it inside the sieve, and place the sieve in a deep bowl, leaving room for the whey to drain.
2. Place sour cream in cheesecloth, gather the ends of the fabric and tie them into a knot.
3. You can add a small pinch of salt to the sour cream first. However, if you plan to make the cream sweet, for example, on a cake with cream cheese cream, then you don’t need to add salt.
4. Leave the sour cream in the bowl overnight. In the morning, the excess whey will drain off, and a dense lump with a delicate creamy flavor will form in the gauze.

We recommend: How to make sour cream for a cake?

The resulting delicious cream can be used in its pure form, and can also be used instead of Mascarpone in recipes for chocolate, berry, and caramel creams. By the way, this mixture is perfect for decorating savory products, for example, tartlets with cheese, meat or seafood.

Cream Cheese with white chocolate

According to the recipe, the cream contains lemon, which gives the mixture a piquant sourness. Sometimes confectioners go further, grating even some of the zest into a sweet mass.

Composition of ingredients

What to cook from:

• 230 g white chocolate (natural, non-porous);

• 350 g quality cream cheese;
• 170 g butter “Traditional”;
• lemon juice – up to 2 tsp.

Step-by-step cooking process

How to cook:

1. Chocolate bars are broken into small crumbs; you can grate them on the large cells of a vegetable grater or plan them with a knife. Place in a porcelain container, place in a microwave oven, and melt with short heats for 15–20 seconds at moderate power.
2. Mix the chocolate, make sure there are no dense lumps left, and set aside to cool to air temperature. Long before whipping, cream cheese is transferred from the refrigerator to a warm room. Using a powerful mixer with elastic attachments, beat into a homogeneous mass.
3. Add room temperature chocolate slowly and continuously stir the cream with a mixer. Next, introduce the oil in small portions, each time completely combining it with the total mass. Lemon juice is added last; it is advisable to divide it into 3-4 portions and mix into the cream, taking a sample.

Application for desserts

Cream Cheese (recipe for cake) is especially good because it keeps well frozen.

Cream Cheese. Recipe with white chocolate.

This allows you to prepare biscuit desserts using Cream Cheese as a layer, and then store them for up to a month in the freezer.

Creamy sour cream for cake

The cream will require the following components:

• 500 ml milk;
• 300 ml sour cream;
• 180 grams of butter;
• 230 grams of powdered sugar;
• 150 grams of flour;
• 2 chicken eggs;
• 1 packet of vanilla.

Preparation:

1. Pour 2/3 of the milk into a metal ladle or small saucepan and place over medium heat;
2. While the milk is heating up, break the eggs into the remaining eggs, add powdered sugar and add sifted flour;
3. Whisk everything until smooth and add to the boiled milk;
4. Cook everything and mix with a spoon. Cook until the cream thickens;
5. Then remove the pan with the cream from the stove and put it in the cold to cool;
6. Place the butter in the microwave and bring it to medium softness;
7. Mix butter with sour cream and beat everything with a mixer;
8. Place the whipped fluffy mass into the thickened cream and beat with a mixer until the mixture is homogeneous;
9. Dessert is ready. It can be used to grease any baked goods. You can add chocolate, nuts, small pieces of fruit and berries to it.

Read how to make delicious cream from condensed milk and butter. Its delicate, milky taste is ideal for most desserts.

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Classic cream cheese with mascarpone

Options for preparing cream with this type of cheese are not complicated or demanding on ingredients. The recommendations are simple and traditional: freshness and quality of the products used.

Composition of ingredients

What to cook from:

• mascarpone – 200 g;
• powdered sugar – 175 g;
• 1 tsp. vanilla extract;
• high-fat cream – 400 ml.

Step-by-step cooking process

How to cook:

1. The cream is thoroughly cooled beforehand. For a product that was previously in the general section of the refrigerator, 30 minutes is enough. in the freezer. It is advisable to freeze the mixer bowl and whisks at the same time as the cream.

2. The cheese should also have a low temperature, but you should not freeze the product; it is enough to cool it to +5°C. Place cheese in a bowl, cover with sweet powder, sifting it through a strainer to prevent clumping. The cream is poured in last, so it’s easier to whip the mass without spraying the sweet powder.
3. The quality of the cream depends on the correct choice of the mixer operating mode; at first the speed should be low, then increase it. The total duration of whipping should not exceed 5 minutes. Vanilla extract is poured in after running the mixer for a minute.
4. Beat the cream until it becomes fluffy. The easiest way to make sure it is ready is to put the mixer aside and carefully use a spoon to collect a small mound on the surface of the cream. If it does not spread quickly, the cream is ready. At this point, if necessary, food coloring is added to it.

Application for desserts

You cannot freeze cream cheese prepared according to this recipe; after thawing, the mass will lose stability and you will not be able to use it as freshly prepared. If dyes need to be used according to a cake recipe, it is better to choose gel dyes; they practically do not increase the moisture content of the cream.

Classic cream with sour cream

An excellent addition to any sponge cake would be cream made from mascarpone and sour cream. Moreover, it is ideal for decorating cupcakes and shortbread baskets. To prepare it you should take the following list of ingredients:

• 600 g mascarpone cheese;
• liter of sour cream (it is better to take the thickest);
• a couple of glasses of powdered sugar.

To prepare the cream, combine sour cream with powdered sugar and thoroughly beat the ingredients until a thick mass forms. During this process, care must be taken to ensure that grains do not separate from the mass: the cream should be smooth and homogeneous.

In a separate bowl, beat the mascarpone, and then add the airy cheese mass into the sour cream. After mixing the cream well, add vanillin to it.

Vanilla cream cheese cream cheese

The amount of flavor indicated is approximate. It is permissible to reduce it slightly to obtain a delicate vanilla flavor or increase it by 1/3 if the cream will be used only for one of the layers of the cake.

Composition of ingredients

What to cook from:

• vanilla essence – 1/2 tsp;
• butter “Traditional” – 120 g;

• curd cheese – 230 g;
• sweet powder – 130 g.

Step-by-step cooking process

How to cook:

1. A portion of the oil is measured out and left on the kitchen table in a covered container. Add the cheese to the melted and softened butter and mix lightly with a spoon.
2. Using a mixer at low speed, combine the cheese and butter, then increase the speed of rotation of the whisks. Beat the base into a fluffy mass.
3. First add 1/2 of the powder into the cream, mix thoroughly with a mixer, then take a sample. Continue to sweeten the cream to the desired taste, and add the essence last.
4. The cream can be immediately applied to the baked goods, but it is better to let it sit in the cold for a short time. It is optimal to immediately fill a pastry bag or syringe with the mixture and keep it at a temperature of about +5°C for 40 minutes.

Application for desserts

The mass is suitable both for the top of the cake and for leveling the edges; in the second case, cooling the cream is necessary. The taste of freshly prepared cream may seem too rich, but you should not reduce the amount of vanilla; after applying to dessert and leaving for a short time, the aroma of the mass will become more delicate.

Cream cheese-based creams are prepared at a reduced temperature of the ingredients. Even in recipes that do not require special refrigeration of the ingredients, it is desirable to keep them cool. Temperatures up to +18°C are quite acceptable for cream, cheese or other dairy products.

If there is a categorical instruction to cool the products, they are kept in the general section of the refrigerator at a temperature of about +5°C. If there is an opportunity to lower it a couple more degrees, it’s worth taking advantage of it.

The thickness of the cream may vary depending on specific products, but you can roughly imagine the result based on the following characteristics:

• Cream Cheese with the addition of cream is quite capricious and thin, ideal for layering cakes;
• sour cream is delicate and retains its shape well, suitable for layering and applying to the surface of cakes;
• The cheese buttercream recipe gives the most stable mass; cakes and other desserts can be decorated with it more effectively.

With mascarpone and eggs

Sour cream with mascarpone prepared according to this recipe is ideal for making cheesecakes: the product turns out very tender and incredibly tasty.

To create the cream in question you need to take:

• 500 g mascarpone;
• 150 g powdered sugar;
• a glass of sour cream;
• vanillin;
• 3 fresh eggs.

To make the finished cream incredibly fluffy and tender, you need to beat the cheese separately. After this, in another bowl, do the same with sour cream, gradually combining it with powdered sugar.

Break three eggs into a separate plate and beat them. The sour cream mass should be gradually introduced into the thick egg foam, without stopping the mixing process, otherwise the mass will simply separate. After this, add the cheese to the sour cream in the same way.

Reviews of the cream with mascarpone and sour cream prepared according to this recipe note that to add taste and a special aroma to the finished cream, it is worth adding vanillin and, if desired, a small amount of rum or liqueur.