Homemade cream cheese cake recipe with sour cream Culinary blog of Alexander Afanasyev

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:

Gelatin should be placed in a small cup and filled with warm water. Leave it for 20-30 minutes so that it swells;
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;
Place the cream in a bowl and beat it with a mixer;
While whipping, slowly add powdered sugar and vanilla sugar into the cream;
Without ceasing to beat, add the gelatin mass and beat everything for 15 minutes;
If you wish, you can add small pieces of pineapple or berries to the cream with cream.

Ganache

You can decorate cup cakes, as cupcakes are sometimes called, using ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

How to replace Philadelphia cheese

Dissolve baking soda in orange juice and pulse into cake mixture.
Spread the cooked tin and bake until the top springs back when pressed and a skewer inserted into the center comes out clean. Let cool before icing with cream cheese. Mix until smooth, then spread over the top and sides of the cake. The cake is absolutely delicious and seems perfect. You could probably cut it in half. Frost also uses a ton of butter and cream cheese to make it a little healthier, substituted light sour cream and added a couple tablespoons of cream cheese and enough icing sugar to make a nice consistency.

To prepare the chocolate cream decoration you will need:

Heavy cream (at least 33%) – 110 ml.
Butter (unsalted) – 40 grams.
Chocolate (you can take any) – 100 grams.
Sugar – 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Cheese cream with butter

I don't have a food processor.
Can I use a blender for the first three ingredients? Can carrot cake be frozen? This is a very good pie that never fails. There's something special about a pie that's made entirely from scratch. Perhaps it's the knowledge of the work that goes into it, or the memories of summers that flood in with every bite. This recipe is best for the juiciest, juiciest peaches—added to both batter and frosted ones for the perfect Southern summertime flavor. Chop the chocolate into small pieces in advance, place in a bowl and pour over the hot creamy mixture. Leave the mixture for a couple of minutes without stirring. After this, carefully stir the ingredients using a whisk, add butter, and mix again.

The trick to making the frosting is to cook the peaches - reduce the water and concentrate the flavor without making the frosting too smooth to hold the finished cake. To prepare the brownies, preheat the oven to 350 degrees. Prepare three 8-inch round cake pans by spraying with nonstick cooking spray, lining the bottoms with parchment and lightly dusting the sides with flour. Sift together flour, salt and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed.

Cupcakes should be decorated with ganache immediately after cooking, as the mixture will lose its shine as it cools. You can add chopped nuts, all kinds of flavorings, and liqueurs to the chocolate mass. Using these additives you can achieve an amazing taste of cupcake cream.

Add the sifted flour to this creamed mixture by the cupful, alternating with the peach puree. Beat on medium speed for two minutes, scraping down the sides of the bowl halfway through. Divide the pie dough equally among the three prepared pans and spread them out evenly. When baked, remove from oven and place on a rack to cool. Once cooled, the brownies can be wrapped and refrigerated overnight if desired.

Cheese cream for mascaropone cake

To freeze, start by cooking the peaches. Wash and dry the peaches, but leave the skin on to add color. Add peaches and 2 T granulated sugar to blender and process until smooth. You should have about 2 cups of peach puree. Pour this puree into a saucepan over medium-high heat and cook, stirring constantly, until it reduces to a thick paste or ½ cup in finished volume.

Cream cheese cream for cake

The cream will require the following products:

500 grams of curd cream cheese;
200 grams of butter;
180 grams of powdered sugar;
A pack of vanilla.

Preparation:

It is desirable that the curd cheese be soft. The butter should be softened a little in the microwave;
Place the cheese and softened butter in a bowl and beat everything with a mixer for 6-7 minutes;
Then add powdered sugar and vanillin. Beat everything for another 10 minutes;
The finished cream cheese cream should be placed in the refrigerator for half an hour;
You can also color it with food coloring and add chocolate, pieces of fruit and chopped nuts.

How to make cream cheese for cakes and cupcakes from kefir - recipe with photos step by step

Ingredients

Kefir - 900 ml;
Powdered sugar - 1 tbsp. l.

Preparation time: 12 hours.

Cooking time: 12 hours.

Yield: 300 g.

You can also make cream cheese at home. And it’s quite easy to make it from kefir. A little preparation - and voila, you get a worthy analogue of expensive store-bought cream cheese. It has a slight sour taste, and the texture is delicate, without grains, and homogeneous. And then you can fantasize and add to the recipe at your own discretion. I suggest making classic sweet cream cheese for cakes and cupcakes.

To do this, we need a package of 2.5% kefir, powdered sugar and a piece of gauze.

The most important thing in this recipe is to freeze the kefir. Therefore, put it in the freezer in the evening and forget about it until the morning.

Carefully remove the frozen kefir from the bag. It’s not easy to do, the main thing is not to hurt your hands! I cut the film gradually into small pieces. And it should be said that it is more difficult to clean kefir in a box. Now that you have dealt with the bag, place the ice cube in gauze, folded in several layers, and place it in a colander inserted into a bowl or pan. We will separate the whey.

When the kefir defrosts a little and becomes limp, it is better, of course, to hang the gauze bag somewhere above the bowl. I hang it on the sink faucet. The whey is separated better this way. And don't be alarmed, but this process will take approximately 12 hours. You'll have to be patient a little! Mind your own business!

After time has passed, when the liquid no longer drips, unfold the gauze bag. Everything worked out!

Transfer the resulting gauze cream into a bowl. Mash it with a fork and add powdered sugar. Just stir. This cream doesn’t even require whipping, the texture is so delicate. Using a pastry syringe, you can decorate a cake or cupcakes or simply frost the cake layers.

One package of kefir yields 600 ml of whey (it can be used in other recipes) and approximately 300 g of cream cheese.

Be sure to try making cream cheese for cakes and cupcakes, you won’t regret it! And if you wish, instead of powdered sugar you can add salt and spices and get a very tasty and aromatic mixture for sandwiches!

I hope the step-by-step photos helped you and the recipe turned out great.

Bon appetit!

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:

Pour 2/3 of the milk into a metal ladle or small saucepan and place over medium heat;
While the milk is heating up, break the eggs into the remaining eggs, add powdered sugar and add sifted flour;
Whisk everything until smooth and add to the boiled milk;
Cook everything and mix with a spoon. Cook until the cream thickens;
Then remove the pan with the cream from the stove and put it in the cold to cool;
Place the butter in the microwave and bring it to medium softness;
Mix butter with sour cream and beat everything with a mixer;
Place the whipped fluffy mass into the thickened cream and beat with a mixer until the mixture is homogeneous;
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.

Airy custard protein cream for decorating cakes. The cakes will turn out exquisite and elegant. Read how to do it.

Gorgeous sour cream for sponge cake. Recipes from the best chefs are here.

Creamy curd cream for cake

The following ingredients will be required:

500 ml sour cream;
300 grams of homemade cottage cheese;
100 grams of processed cheese;
300 grams of granulated sugar;
1 packet of vanilla.

Preparation:

Cut the processed cheese into arbitrary pieces. Next, we pass it through a meat grinder, it is best to use a fine strainer;
Then we pass homemade cottage cheese in the same way;
Place sour cream in a cup, add granulated sugar and add a packet of vanillin;
Beat everything with a mixer at medium speed until the sugar is completely dissolved;
Then add the skipped cottage cheese and melted cheese. Increase the mixer speed to the highest and beat the entire mixture until smooth and airy;
It's great for any cake. Baked goods coated with this mixture turn out very tasty and tender.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Baking with buttermilk is like magic. You'll be amazed at how easy you can make this fantasy, from scratch. The longest part is just waiting to come out of the oven! You can then top with cream cheese frosting. It's all about beating sugar and butter for a while. This gives airiness to the cake.

Beat sugar and 1 and a half cubes of butter for 8 minutes on medium speed. While he's beating and doing his thing, start getting your dry and wet ingredients together. Whisk together flour, baking powder and salt. Pour 1 cup of buttermilk into a measuring cup.

Creamy curd cream with berries

The following ingredients will be required:

1 cup whipping cream;
200 ml milk;
500 grams of cottage cheese;
100 grams of gelatin;
300 grams of powdered sugar;
300 grams of berries - raspberries, strawberries, blueberries.

Preparation:

First you need to soak the gelatin. Place it in a bowl, pour in hot milk and stir until all lumps and gelatin crystals dissolve;
Grind the cottage cheese through a fine sieve until smooth and free of grains. Add budra sugar there and beat until smooth;
Add gelatin to the creamy mixture of cottage cheese and powdered sugar and mix;
Beat the cream with a mixer until fluffy and combine it with the curd-sugar mixture;
We cut the berries into small pieces and pour them into the airy creamy curd cream.

Making cream cheese for mascarpone cakes

Mascarpone cheese is no longer a rarity. Many housewives have already become familiar with it and successfully use it in their dishes. This type of cheese was born in Italy. When making it, the following subtleties are taken into account: the cheese should not be very fatty, so use low-fat cream; do not use lactobacilli, otherwise the cream will lose its ability to curdle - other oxidizing agents are used instead: lemon juice, vinegar, etc. Therefore, mascarpone stands out from a number of other cheeses with its soft and thick consistency. This is an excellent base for various creams. It is also suitable for cheese cream. We will need:

Mascarpone 250 g;
Heavy cream (32%): 300 ml;
Powdered sugar: 200 g;

How to make cream cheese with mascarpone for a cake:

1. First of all, we need to ensure that the cream is at room temperature. Then you can beat them, but not too intensely so that they do not turn into oil.

2. Mascarpone must be mixed with powder. If necessary, the powder is mixed with cocoa at this stage.

3. Combine the ingredients: add cream 1 spoon at a time to the sweet cheese. We do this gradually, stirring gently all the time; you can beat with a mixer at the lowest speed. Care must be taken to ensure that the cheese does not begin to separate. A very important nuance - the cream must be stirred evenly, otherwise its airiness will be lost.

You can add additional elements to this cream cheese if desired:

Vanilla, liqueurs, cognac to add flavor - the choice depends on whether the children will try your treat.
Any chocolate. It needs to be melted or grated on a fine grater before adding to the creamy mass. Cocoa will also work.
It is possible to replace the main component - cream - with condensed milk or sour cream. They are injected to produce more cream. This is an economical option, because mascarpone cheese is not cheap.
If you are making cream with sour cream, then use it in a 2:1 ratio to cheese. Then you need to take more powdered sugar, about two glasses. The quality of sour cream in this recipe is important. It should be fatty, thick, very fresh, without sourness.

Mascarpone cream cheese with condensed milk

We only need two ingredients:

half a kilogram of mascarpone cheese;
and a bag of 400 g of condensed milk.

It’s even easier to prepare because you don’t need to add sugar. Add a spoonful of condensed milk to the cheese, stirring all the time to ensure homogeneity and even distribution of the products. So our dessert cream with a pleasant creamy taste is ready. If desired, it can be flavored with vanilla.

Mascarpone cream cheese with boiled condensed milk

If you use boiled condensed milk, the taste of the dessert will change; it will resemble creme brulee ice cream. For flavoring, 1 tbsp is suitable. liqueur or cognac.

Orange and Banana Cream Cheese Recipe

The cooking principle is the same as in other recipes with this cheese and cream. Only the ratio of products is as follows:

Mascarpone cheese: 0.5 kg;
High fat cream (38%): 300 ml;
Banana or orange;
Powdered sugar (to taste)

Everything is whipped separately. After this, the fruits and powder are added to the cheese and beaten again. The cream is added one spoon at a time into the cheese and fruit and everything is whipped again.

Creamy coffee cream for cake

You need to purchase the following products:

One glass of brewed strong coffee;
150 grams of granulated sugar;
2 egg yolks;
100 grams of wheat flour;
200 grams 20% cream;
50 grams of butter.

Preparation:

Place the frying pan on low heat and add 1 tbsp. spoon of sugar and lightly brown. Add a little hot water, and the resulting syrup should be simmered over low heat for 10 minutes;
Place the egg whites in a bowl, add the remaining sugar, add flour and pour in cream. Mix everything with a whisk;
Then pour the whipped mixture into a small saucepan, pour in a glass of strong coffee and syrup. Place the mixture on the fire and heat until it starts to melt;
At the end, add butter and beat the mixture with a mixer;
The finished dessert should be placed in a cold place for half an hour to cool and thicken.

Buttercream cake

Cream cheese for leveling the cake

Before decorating cakes with mastic or icing, it needs to be leveled. Cream cheese is often used for this purpose because of its softness and plasticity. An even layer of cream will hide minor shortcomings of the cakes and various irregularities and roughness. Your cake will look perfect!

In order to get a perfectly even coating, coat the cake twice.

The first time we apply the prepared curd cream in a thick layer. To do this, you can use a pastry bag or a thick bag with the end cut off (for example, from milk). The first time, it is better to apply the cream along the top of the cake in the form of a spiral, and on the sides in vertical stripes.
Now you need to level the layer. You can use a pastry spatula, a regular knife, or a metal ruler. You can use a rotating cake stand: spin it and use a spatula to smooth out the cream. We constantly check the spatula; excess cream must be removed from it. The first alignment is rough, preliminary. It also allows you to hide and cover the crumbs from the cakes so that they do not subsequently stain the finishing coating.
Place the cake in the refrigerator for half an hour. The layer hardens, the cream seals the crumbs.
Remove any obvious excess and trim the sides of the cake. We apply a new layer, it will correct all the imperfections. Before applying the second layer, the cream must be whipped again. It becomes too porous. Apply the cream with a spatula in a thick layer and level it. Then we put it back into the refrigerator or even the freezer. The adjustment is complete.

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: secrets and tips

How to whip cream cheese correctly?

As indicated in the recipes above, all ingredients are whipped separately. Whip the cream for about 5 minutes. Foam appears and they thicken. Cottage cheese or cream cheese is whipped until smooth. Powdered sugar is added to it in parts, continuing to beat. Then add the cream with a spoon to the cheese, continuing to beat. Each component is introduced into the cheese only after the previous one has already been thoroughly mixed. We achieve a homogeneous smooth consistency. The perfect cream cheese is ready!

How long can cream cheese be stored?

Cream cheese can be transferred to a pastry bag or a closed container. Stores in the refrigerator for up to 5 days. If the cream contains berries or fruits, it is better to reduce the shelf life.

What tools might you need to make cream cheese at home?

Your best assistant will be a blender, mixer or whisk. Preference is given to a mixer with attachments that do not saturate the whipped mass too much with air. If there is a lot of air in the cream, it will be more difficult to apply. You can apply the cheese cream onto the cake with a spatula, pastry spatula or metal ruler. To decorate cakes and cupcakes, it is better to use a pastry syringe, which will allow you to remove various curls and patterns.

How to achieve a delicate cream cheese consistency?

The cheese must be very cold. Before use, it should be in the refrigerator for several hours, no less, or better yet, overnight. If there is butter in the recipe, it should be soft. It must be defrosted at room temperature.

Why does cream cheese turn out liquid and does not hold its shape?

Perhaps the cheese was at room temperature and not straight from the refrigerator. If the technology has been followed, the cream can be easily applied in beautiful curls.
Powdered sugar is also important for maintaining shape.
The proportions of the components can be changed. But the more cheese and butter in the cream, the better it holds its shape. If there is more cream, the cream will be less stable. This option is suitable if cream cheese is used as a layer.
If mastic decorations are placed on top of the cake, they need to be greased with chocolate where they touch the cream.

Why does the cream cheese slide off the sides of the cake?

If you choose cream or sour cream with a low fat content, below 33%, then the cream may drip from the cake.

The cream cheese turned out salty, what should I do?

Many of these cheeses have a slightly salty flavor. Don't worry that the cream cheese will be salty. This is just a shade, and it will not overshadow its main taste, but will give a slight accent to the dessert.

In addition, all cream cheese recipes allow for the possibility of adjusting the sweetness by increasing or decreasing the amount of powdered sugar. You can also add condensed milk.

In what cases does cream cheese separate?

If you overbeat it, the whey may separate and lumps of curd will appear. Unfortunately, this is difficult to fix; it is better to prevent the problem.
It also happens that the cream separates due to the fact that the room is too hot. Then you need to place it in a bowl of very cold water, add pieces of ice to the water.
This can happen if you re-whip chilled cream that was taken out of the refrigerator. Before whipping again, the cream should be allowed to stand at room temperature.
The main rule of cream cheese: when all the components are combined together, they must be at the same temperature. Otherwise, the cream may separate.
One more nuance: you should not replace butter with spread, this can also contribute to separation.

How to make cream cheese snow-white?

It's a matter of sequence of actions. First, beat the butter and powder for 5-7 minutes at the highest speed, and then add the cheese.

Are there any dietary recipes for cream cheese?

A diet is not a reason to completely give up sweets. For example, healthy casseroles go perfectly with cottage cheese cream. His recipes for light, low-fat cream without butter, with various fruit and berry fillings are described above. You can achieve less fat in the cream if you take low-fat curd mass and regular milk with gelatin for thickening.

The powder squeaks on my teeth. What to do?

Yes, this happens. To avoid this problem, first beat the butter and powder as indicated earlier, and then add the whipped cheese.

Is it possible to use cream cheese under mastic?

Can. It is advisable to choose cream cheese with butter. It must first be cooled in the refrigerator. It is better to cover the mastic figures from below with a layer of chocolate and then attach them to the cake.

What kind of cakes is cream cheese suitable for?

There are many varieties of cakes that use cream cheese, for example: vegetable snack cake, pancake cake, onion cake, fruit cake, tiramisu, etc. It is used for soaking cakes, leveling cakes, decorating surfaces...

The cream, which contains butter, is great for decorating various desserts, for mastic and other decorations.
For the layer between the cakes, it is better to choose recipes with cream.
To decorate cupcakes, a good find would be cheese cream based on mascarpone and cream cheese.

Now you know everything about how to make cream cheese for cakes and other desserts at home!