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Prepared by: Yana Gornostaeva
03/18/2017 Cooking time: 35 min
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Curd cream with condensed milk is very popular in the cuisine of many countries. It can be used to complement various sweet dishes such as cakes or pastries, or served on its own.
Take for preparation:
- Cottage cheese - 350 grams
- Butter - 175 grams
- Condensed milk - 65 grams
- Vanilla sugar - 1 sachet
- Cognac - 1 tablespoon
Simple steps
1 Butter must be prepared for further cooking. If you have it in the refrigerator, take it out. The butter should melt to room temperature.
2 Take powdered sugar and vanilla and add to the butter. Using a mixer, beat well until white.
3 Without turning off the mixer, pour in the condensed milk. The mixer should be turned on at maximum speed. Then add cognac. Beat a little more and turn off the mixer.
4 Now take the cottage cheese and pass it through a fine sieve. Add to the resulting mass and mix well. Then beat well with a mixer.
If you want a purely homogeneous mass, grind with a blender
5 The cream is ready. Now you can continue to use it to create a delicious cake.
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:
- cottage cheese 5% - 250 g;
- gelatin - 10 g;
- milk - 100 ml;
- granulated sugar - 2 tbsp. spoons;
- water at room temperature - 100 ml.
- 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.
Classic recipe for curd cream with condensed milk and sour cream
A very simple way to prepare delicious cream for a cake. It also gets useful, since it contains a large amount of cottage cheese. And the cake turns out beautiful with such a filling.
If you want to improve the cream, you can add natural flavors: lemon or orange zest. As well as vanilla sugar or mint syrup.
We will need:
- Cottage cheese - 450 grams
- Condensed milk - 10 tablespoons
- Butter - 200 grams
- Sour cream 30% fat - 200 grams
Let's start cooking:
1 First, grind the cottage cheese. Take a blender and put cottage cheese in a bowl. We put sour cream there. Grind until creamy.
2. Then add condensed milk and grind again.
3 Let's start preparing the butter. It should melt to room temperature. Then use a mixer to beat until white.
4. Add oil to the main mass gradually in parts. While constantly whisking.
5 The cream is ready. It is perfect for sponge cakes and making various rolls.
Sour cream with gelatin recipe
A very simple recipe for delicious sour cream .
1 cup of processed (!) sour cream is whipped, as in the next recipe, and then slowly combined with 4 tablespoons of powdered sugar. 1 teaspoon of gelatin is poured into 4 glasses of cold water and left for half an hour for the powder to swell. Then it is heated over low heat so that the gelatin dissolves, and in a thin stream in a heated state (around 40 * C) it is added to the cream base.
In this recipe, you can replace water with milk - it will turn out even tastier.
Homemade curd cream with cream
Now let's combine cottage cheese and cream. I assure you, the cream will be no less tasty. I suggest you consider the recipe itself.
Products:
- Cottage cheese - 250 grams
- Cream 35% fat - 400 milliliters
- Powdered sugar - 300 grams
- Vanilla - 1 sachet
- Lemon juice - 1 tablespoon
Cooking steps
1 First of all, we need to rub the cottage cheese through a sieve. We do it with a spoon or a rolling pin. But I mostly grind it with a spoon.
This is done not only to grind, but also to fill the cottage cheese with oxygen.
2 Add powder in the amount of 2/3 of the total amount of powdered sugar. Leave 1/3 for cream. Mix well and grind with powdered sugar. Add vanilla sugar to this.
3 Leave our finished cottage cheese aside and make the cream. Pour the chilled cream into the bowl and beat at low speed. Then increase the speed to maximum and beat for about 5 minutes. Before finishing beating, add the remaining powdered sugar. And it moves well until the sugar is completely dissolved.
The cream should be thick.
4 Now you need to combine the cottage cheese and cream. Gradually add cottage cheese to the cream in small portions and stir after each addition.
5 And lastly, add lemon juice. Mix well again. And the cream is ready.
The cream turned out to be incomparable with a slight sourness. Try it and you won't regret it. They are very convenient for greasing cake layers.
cottage cheese and condensed milk cream
In this article I will talk about my favorite options for creams based on berries, fruits, sour cream and cottage cheese.
1. Cottage cheese with condensed milk. Take cottage cheese in a pack (or rub the cottage cheese through a sieve so that no large pieces remain), add boiled condensed milk to it, stir - the cream is ready. It is important not to overdo it with condensed milk so that the cream does not turn out too sweet. This cream will have a different taste depending on what kind of condensed milk you use - boiled or not.
2. Cottage cheese with berries . Take any berries and mash them to a puree. If these are soft berries like strawberries and raspberries, you can not mash them completely, but leave small pieces. If these are berries with thick skin, it is better to grind them in a blender. Mix in cottage cheese, add a little sour cream and sugar. You can use fruits instead of berries.
It is better to eat cakes with curd cream right away, as over time the cottage cheese dries out and cracks form on it (they will be noticeable if you brush the top cake with such cream)
3 . Sour cream. Take sour cream with a fat content of 20% or more and mix it with any jam. It is best to use jam with sourness - lingonberry, cranberry, etc. This cream will go perfectly with sweet cakes.
Another option for sour cream is to mix sour cream, condensed milk and natural fruit juice without sugar, in this case you will get a beautiful smooth colored cream. Instead of fruit juice, you can use berry or fruit puree.
Well, the simplest version of sour cream is to simply beat sour cream with sugar or liquid honey.
of options for the combination of cottage cheese-sour cream-sugar-jam-berries-fruit-condensed milk . You can put more fruit and less sugar, you can make exclusively curd cream - there is a lot of room for experimentation depending on the season and your tastes.
4. Butter cream . To make the buttercream you will need:
- 2 packs of butter (180 grams each)
- 8 tablespoons condensed milk
- 5 tablespoons of natural fruit juice, such as orange (optional, to flavor the cream and give it a beautiful shade)
Leave the oil at room temperature. When it softens, beat it with a mixer for 5 minutes. Add condensed milk and continue whisking. Pour in orange juice and beat again. The finished cream increases in volume, acquires an airy texture and holds its shape well. The cream prepared from the specified amount of ingredients is, on average, enough to coat 3 cake layers. If you use a pastry syringe, you can use it to make beautiful decorations in the form of flowers, “paths,” and so on.
What creams do you like? Share your favorite recipes in the comments!
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:
- cottage cheese - 450 g;
- butter - 150 g;
- vanilla sugar - 30 g;
- dark chocolate - 100 g;
- cream 10% - 40 ml.
- 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!
Chocolate curd cream
Curd cream for cake (the recipe can be varied by adding sweet coffee alcohol) can have an attractive chocolate taste and delicate aroma.
What ingredients will be needed?
Ingredients for preparing dessert:
- 100 g softened high-fat butter;
- 100 g of powdered sugar (the amount can be varied depending on personal taste preferences);
- 400 g of fatty soft cottage cheese with a homogeneous structure;
- a pinch of fine paprika;
- a pinch of fine salt;
- 150 g 70% dark chocolate.
Step-by-step cooking process
Step by step cooking method:
- It is necessary to melt the chocolate broken into pieces in a water bath.
- Beat the melted butter with a mixer at low speed with powder, a pinch of salt and paprika until a sweet airy mass is obtained.
- It is necessary to add cottage cheese to the butter, having first rubbed the grains of the fermented milk product through a sieve or beat it with a submersible blender until smooth.
- You need to continue whisking the ingredients for 6-7 minutes to make the cream thicker.
- Without stopping whisking, quickly pour in the melted hot chocolate. It is important to ensure that the chocolate remains hot, since cooled chocolate may remain lumps in cold cottage cheese.
- You should taste the preparation; if necessary, you can add more powdered sugar.
- The finished product can be stored for 20-30 hours in the cold, it turns out dense and rich, while it perfectly emphasizes the taste of chocolate sponge cakes.
What can I add?
Adding heavy cream or sour cream to the recipe will help make the cream tender. To get an original cream with an exquisite taste, you can add grated walnuts or hazelnuts, as well as a little coffee liqueur.
How to coat and decorate a cake with curd cream?
Using a silicone spatula, spread a generous portion of cream onto each sponge cake, leveling the layer. The finished cake should be leveled with a spatula or long spatula, twisting the workpiece onto the base.
It is important not to skimp on the amount of cream so that the dessert does not turn out dry. Chocolate decor on the cake looks attractive and appetizing. You can use the cream to make border strips around the cake, filling each segment with sweets, nuts, and chocolate cookies.
Pancake cake with curd cream
A pancake cake filled with cottage cheese will turn out most delicious and tender if you add slices of canned or fresh fruit to the filling. Peaches, slices of oranges, bananas and tangerines, kiwi and all known fresh or frozen berries are excellent. Pears or apples are also suitable for filling, but their pulp is tougher, so it should be grated or chopped into the thinnest slices.
What ingredients will be needed?
To prepare a hearty and nutritious pancake cake, you need:
- 12 openwork pancakes;
- 250 g of soft fat cottage cheese without grains;
- 100 g of maximum heavy cream;
- 50 g quality sour cream;
- 3 tbsp. l. powdered sugar;
- 200 ml syrup from any fruit;
- 15 g instant gelatin;
- 2 tbsp. l. fresh lemon juice;
- 400 g of your favorite fruit.
Step-by-step cooking process
To make the pancake cake not only tasty, but also aesthetically sophisticated, you should perform the following list of actions:
- It is necessary to place several pancakes in an 18 cm wide springform pan so that they completely cover the bottom, and one half of them hangs over the edges of the pan.
- You should pour the instant gelatin syrup and heat it so that the granules melt faster.
- Next, you need to grind the soft cottage cheese with powdered sugar until smooth, after which you need to add sour cream and heavy cream.
- Add gelatin diluted in syrup to the curd mixture.
- You need to fill the pancakes with slices of fruit and curd mass, then you need to roll each one into a roll and carefully place it in dense rows in the pan.
- It is better to pour the rest of the cream on top of the workpiece, and then you need to wrap the hanging edges and cover the cake with one pancake on top.
What can I add?
To add an original note to the recipe, you can diversify the creamy filling of pancakes by adding finely chopped walnuts, berry and fruit syrup, thick liqueur or a drop of cognac.
How to coat and decorate a cake with curd cream?
You can fill waffle rolls or profiteroles with cream. The sweetish mixture can be added to fruit salads. In order for the creamy mass to lie evenly on the sides of the cake, it is necessary to remove it from the refrigerator 15 minutes before decorating. This will make the curd mixture more plastic and pliable, making it easy to give the cream the desired shape.
If the cake decor is complex, the cream must be periodically returned to the refrigerator shelf to harden. A variety of flowers, stars, patterns and other decor can be made from cooled curd cream. The cream tolerates freezing well and does not lose its taste due to the presence of butter in the composition. You can use the cheese mixture to level the surface of the cake before pouring chocolate icing.
