Curd cream with gelatin for sponge cake with sour cream. Cottage cheese cream

Today we’ll look at an amazingly delicious cream, which has many flavor variations, but its base remains the same - cottage cheese.

The curd coating for the cake is made with sour cream, cream, yogurt, butter, and even brewed with milk. It can also serve as a separate dessert, decorated with nuts, chocolate or fruit.

Honestly, when I tried it, I simply fell in love with its very pleasant and non-greasy taste. It seemed to me that its preparation required a lot of products and some complex actions, but it turned out that none of this was true.

Store-bought cakes with this cream are much more expensive, and you can’t find many of them, but home cooks who prepare desserts to order use it very often.

But it was the moment when my sister prepared a cake with this decoration for my nephew’s first birthday that captivated me. Well, if she managed to prepare such a cream with a one-year-old baby in her arms, then it means that it is quite affordable. Let's start looking at the recipes.

Curd cream with gelatin for sponge cake with sour cream. Cottage cheese cream

Delicate and light texture, incredibly soft taste.
This cream can make you fall in love at first sight, which is why it is always loved by chefs from all over the world. It looks good in various biscuits and jelly desserts, and besides, you can eat it without tormenting yourself for the extra calories you eat, because it is much lower in calories than its counterparts. How to create a culinary masterpiece with curd cream with gelatin? Write it down! Ingredients:

Sugar – 100-110 grams;
Cottage cheese – 250 grams;
Cold water – 60 ml;
Cream – 300 grams (chilled fat);
Gelatin – 10 grams.

Cooking method:

Pour gelatin into a separate bowl and fill with water. We set it aside and forget about it for 20-25 minutes, during which time it will have time to swell, and we will start making cottage cheese.
For the cream, we need the most airy consistency, so we grind the cottage cheese through a strainer a couple of times, so not a single grain will have a chance to spoil our dessert.
Beat the cream with a mixer or blender with 50 grams of sugar until stiff peaks form.
Meanwhile, the gelatin should swell. We heat it in the microwave or in a water bath, while making sure that it does not boil, otherwise it will not be able to hold the cream.
Pour the remaining sugar into the cottage cheese and add gelatin. Having received a homogeneous mass, add proteins into it in small portions. Constantly stirring, we get a homogeneous consistency.

This is an ideal version of curd cream with gelatin for a sponge cake, or for “no-bake” cakes. All that remains is to apply the required amount of cream onto the finished cake, and after 2-3 hours in the refrigerator the dessert will be ready.

From the cream

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 300 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add gelatin.

This will not affect the quality of the finished dish in any way; it will be just as tasty. It is important to wash the lemon thoroughly.

Ingredients:

cream 30% – 600 milliliters;
powdered sugar – 100 grams;
vanillin – ¼ teaspoon;
lemon juice – 1 teaspoon;
gelatin – 1.5 tablespoons;
water – 100 milliliters.

Cooking method:

Cool cooking utensils and cream.
Soak the gelatin and leave to swell for 30–40 minutes. Heat the thickened mass over low heat until the granules are completely dissolved, without bringing to a boil.
Add vanillin, lemon juice to the chilled cream and gradually beat the mass.
Add powdered sugar while continuing to beat the mixture.
Add cooled gelatin into the whipped cream in a thin stream. Beat the cream until smooth.
Use the resulting filling immediately to fill and decorate desserts.

Probably today you cannot find a single adult who did not like Napoleon cake as a child. It happened that when the mother turned her back, the child quickly began to try the most delicious and delicate milk cream for the cake. And this is not surprising, since such a delicacy is not only very tasty, but also nutritious. The cooking recipe has not changed. and today they are used for various desserts, the history of which dates back many years ago. Almost everyone knows it, but it turns out there are a lot of options on how to cook it. Let's consider this issue in more detail.

Curd cream for sponge cake with gelatin and cream. How to make cream with gelatin

You can make cream for a cake with gelatin from almost any base - sour cream, cream, custard, curd or protein. To successfully prepare a dessert with such a layer, you just need to remember some important points of the recipe and focus on the combination of cake layers and creamy mass. So, for example, sour cream or custard is better suited for a layer of ordinary sponge cake, and creamy, butter or curd cream is better for shortbread.

Properly prepared cream with gelatin can be used not only for coating cakes, but also for decorating desserts. Then it is no longer necessary to separately prepare fondant to cover the top of the cake or whip up another, thicker and denser cream - the layer, thanks to the gelling substance, will keep its shape perfectly after cooling and will become a good base for mastic or other edible decor.

Food preparation

To prepare a successful cream with gelatin (also called galantine), it is important to properly prepare the products. Remember a few basic points:

If you are preparing a creamy cream layer, remember that it is better to take cream with a high fat content, and it should be cooled very much before whipping.
To ensure a successful protein cream mass, make sure that not a drop of yolk gets into the whites, otherwise they will not beat well. The mixing utensils and mixer attachments must be clean and dry.
When preparing chocolate cream, cocoa powder is often used. In order for the layer to remain homogeneous, without unsightly dark lumps, you should first sift the cocoa, mix it with a small part of the base, stir thoroughly, and only then add it to the main mass.

When preparing the gelling component, you need to remember the following rules:

For every 10 grams of gelatin, take approximately 50 ml of liquid. It is possible to pour less, but it is not recommended to pour more, so that the cream does not end up being too watery.
It is better to take boiled water, but cold, and let the mass swell well - then it will be easier to work with it.
The swollen granules must first be dissolved in a water or steam bath so that the mixture becomes liquid.
If you need to prepare the gelling component quickly, you can pour boiling water over it, but then you need to stir it very well so that half of the grains do not remain on the walls of the container, and then heat until smooth.
If after heating there are small grains left at the bottom, it is better to strain the solution before adding it to the cream base.
To prevent the layer from becoming mucous lumps, the base and the gelling component must be at the same temperature before mixing. The dissolved gelatin should be cooled to room temperature, mixed with two to three tablespoons of the cream base, and then mixed into the rest of the mixture.
When adding a gelling component, any cream must be mixed carefully with a wooden or silicone spatula from bottom to top, achieving uniform distribution throughout the entire volume.
If you have some left over, do not try to freeze it - even after a short stay in the freezer, the jelly will lose its properties, so the creamy mass will become liquid and uneven.

Cooking secrets

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Since the basis for preparing the cream is custard, the main feature of the preparation is precisely the correct whipping and storage of the cream.

First rule.

In order for the mass to be more stable and tasty, it is necessary to keep the whipped cream in the refrigerator until it is needed to be added to the cream itself. And also at the moment when you start adding cream to the cream preparation, you need to mix the mass very carefully and carefully, just as you mix the dough with proteins at the time of preparing a sponge cake - from the bottom up. Of course, you can use a regular whisk, but you will have to mix very slowly and in one direction, so the whisk will interfere rather than help. You need to use a spatula - wooden or plastic.

The second rule concerns the addition of gelatin to the mass.

If you do not want the gelatin to brew and the formation of unpleasant slimy lumps inside the cream, then keep in mind that the gelatin and the cream base, consisting of milk, should be almost the same temperature. The easiest way to mix the base with gelatin is to add a little cake cream to the gelatin mass - literally a couple of tablespoons. Mix all this thoroughly and only then add the remaining custard.

A little about flavoring additives. If you like bright flavors, then remember that cream greatly accentuates any additive and in order to feel the taste of cream in cream, there should be one and a half times more additives than in regular butter custard for any cake.

Recipe for curd cream with gelatin for sponge cake. Curd cream for cake with gelatin

Curd cream for cake with gelatin is easy to prepare, very tasty, sweet and sour in taste. The consistency is somewhat similar to curd mousse, with aromatic notes of vanilla. Which cakes to use it with - decide for yourself. Some people like soft cakes with impregnation: then I advise you to use sponge cakes as a basis. You can also whip the cream with fresh fruit or seasonal berries to create a fruit and curd dessert. I am sure that both small children and adults will enjoy this dish. At one time I tried many different cream recipes, but I settled on this one: curd cream with gelatin. I think this is a universal cream that should be in the arsenal of any housewife.

Ingredients:

900 grams of cottage cheese;
20 grams of gelatin;
250 milliliters of milk;
200 grams of butter;
9 tablespoons sugar;
a packet of vanilla sugar.

Curd cream mousse for cake. Step by step recipe

Knead the cottage cheese with a fork until it becomes a homogeneous mass, so that there are no large lumps. This must be done if you are using well-squeezed granular homemade cottage cheese, as it is harder than store-bought cottage cheese.
First let the butter stand at room temperature to soften.
Grind the cottage cheese in a large container and add milk in small portions (about 150 milliliters). I usually use an immersion blender for this. In order for the curd cream for the cake to be tender, you need to thoroughly beat the mass to the consistency of mousse.
In a separate bowl, soak the gelatin with the remaining milk and leave to swell for a few minutes.
Meanwhile, add regular and vanilla sugar to the curd mousse. Add one packet of vanilla to avoid a cloying smell and bitter taste.
Mix the curd mixture thoroughly until the sugar crystals dissolve.
Place the swollen gelatin in the microwave for 10 seconds or heat it in a water bath without bringing it to a boil. To make a water bath, you need to pour water into a large bowl and place it on the burner to heat, and place a jar of gelatin in the water. The water will gradually heat the walls of the jar and the gelatin will begin to dissolve. Be sure to stir the solution while heating to prevent the gelatin from sticking to the bottom of the jar.
Using a mixer, beat the curd mass with gelatin and soft butter until smooth.
I recommend working with the curd cream immediately after whipping, since then the gelatin will thicken and forming the cream into something will become inconvenient.

The finished product must be placed in the refrigerator until completely thickened. Serve with aromatic tea or coffee. If you want to surprise your loved ones with a delicious dessert, I recommend trying to prepare the cream according to this recipe - you get an airy, delicate curd cream with gelatin. It can be used as a topping for a cake, as an addition to a cupcake, or as a dessert on its own—it’s up to you. I have coated sponge cakes with this cream many times - it turns out to be a very simple, tasty and healthy cake. My family really loves it when I add this cream to desserts, and guests always ask for more. You can also find the recipe for making different types of cakes on our “Super Chef” portal. We wish you successful baking and exciting experiments!

A nuance of preparation

Using the same principle, you can prepare curd cream for a cake (with gelatin) from any berries, but fruits with thick skin (currants, blueberries, cherries) must not only be thoroughly chopped with a blender, but also rubbed through a sieve twice. This is necessary in order to remove pieces of peel and seeds that will interfere with the appearance of the finished cream. Do not forget that in the art of confectionery, the aesthetics of a dish are as important as its taste. Raspberries and strawberries are ideal in this regard, because they have no skin at all, which means the cream will have a more even color.

You can also do it differently: grind the berries in a blender, and then add 1/2 cup of water and the same amount of sugar for each glass of the resulting puree. Let the berry syrup boil and then strain. Use the resulting juice as an additive to the cream instead of the cream base.

Sour cream for sponge cake with gelatin. Sour cream with gelatin

Many housewives have heard about the advantages of sour cream with gelatin for cake, and first of all, they include the ability of the most delicate cream mass to maintain the desired shape. This cake looks the most advantageous due to its originality and increased height. But few people decide to make cream from sour cream and gelatin on their own. And it’s completely in vain, the step-by-step recipe below will reveal all the features of creating an exquisite dessert.

Recipe for cake cream made from sour cream and gelatin

Ingredients:

fresh sour cream with a fat content of about 20% - 400 grams;
sugar - 5 tablespoons / powdered sugar - 4 tablespoons;
gelatin - 1.5 teaspoons;
warm boiled milk - 1/2 cup;
vanillin - to taste.

Preparation:

Place gelatin in a small container and pour warm liquid, stir and leave aside for 30 minutes to swell.
Place the container with gelatin in a water bath, cook, stirring constantly until the gelatin particles are completely dissolved and a homogeneous mass is obtained. Leave the resulting mixture to cool until warm (but not cold).
Before thickening the sour cream with gelatin, beat the sour cream with sugar/powdered sugar using a mixer until a homogeneous fluffy texture is formed.
Add vanillin to the sour cream-sugar mixture, and while continuing to beat, gradually introduce the dissolved gelatin mixture in portions. Beat for several minutes until the mixture acquires a light beige-creamy hue. Place the resulting mass in the refrigerator.
After cooling for a short time, the cream should be poured onto the cake located inside the springform pan and cooled until completely set.

Tips for the recipe

Experienced chefs advise dividing the gelatin-thickened mixture into two parts. The first part, cooled in the refrigerator, is laid out on the cake, and cream at room temperature is poured on top, and after that the entire structure is sent to cool. If you wish, you can slightly diversify the sour cream with gelatin for the cake by adding lemon juice, raspberries or pieces of fruit to the recipe.

Delicious cake fondant recipe

Since the basic rules of preparation seem to have been sorted out, let’s look at the step-by-step preparation of gelatin custard with cream. The main thing is that the cream is rich and the gelatin does not turn into unpleasant pellets at the time of production.

What is needed to make a delicious independent cream-based dessert:

Milk - 150 ml;
Non-fat cream – 150 ml;
Chicken yolks – 5 pcs.;
Sugar – 40-50 gr.;
Vanilla sugar – 40 gr.;
Leaf gelatin – 10-15 g;
Salt – 1 pinch;
Cream with a fat content of 30-35% - 500 ml.

First, whip the cream; this procedure is best done using a mixer and beat the heavy cream until thick. You should get a stable foam mass. Place the container with whipped cream in the refrigerator and continue preparing the base for the cream.

Now you need to soak the gelatin.

If you want to get a very dense cream that will look like an independent dessert, then take the maximum amount of gelatin - 15 grams, and if the mass is needed to cover the cake and you will have a fairly stable, but not too dense mass, then the amount of this product can be reduced up to 10 gr.

While the gelatin is dissolving, prepare two mixtures.

Separate 5 yolks into the first bowl, add sugar to them and grind thoroughly. The second mixture is prepared in a saucepan or saucepan, into which we pour milk and not too heavy cream, and also add vanilla sugar and a pinch of salt. Place the milk-cream mixture on the fire and begin to heat. When the milk and cream boils, this mass must be carefully poured into the prepared yolks in a thin stream, while constantly stirring the yolks.

Put the combined mixtures back on the fire and bring to a boil.

Remove everything from the heat and cool slightly while making the gelatin mass. In order for the mass to be more stable, and also remembering one of the rules shown above, let the gelatin warm up in a water bath. It is not necessary to boil this product, but to simply dissolve it. When the gelatin is completely dissolved, it must be added to the previously prepared cream preparation. Mix everything thoroughly and set to cool to 25-30 degrees.

Only after the prepared mass has cooled can it be combined with whipped cream. Add the cream in several stages, constantly stirring with a spatula from bottom to top.

Once combined, the mixture is ready to decorate the cake.

If you have prepared a thick cream, then place it in bowls or glasses, cool in the refrigerator, and later decorate with berries and chocolate. You will get an almost classic ice cream, which many adults love so much. This mass can be given to children, just do not overdo it with freezing.

Using the same cream, you can make a wonderful cake from ready-made sponge cakes or using a no-bake cake as a base. In this case, we will need a baking dish, which must be covered with cling film along with the sides or baking paper.

Place one cake layer on the bottom, fill it with mousse, or rather thick cream, and put it in the freezer to harden. After the mixture has hardened well, prepare the jelly from the bag according to the recipe and continue assembling the cake. Place fruit cut into slices on top of the dense mousse mass and pour in the prepared jelly, then put it back in the refrigerator for the jelly to harden.

After the top layer has hardened, remove the side wall of the mold, carefully move the cake from the base to a dish and place this splendor on the festive table.

It's hard to imagine a cake without cream. Light, delicate, airy filling will highlight the base of any dough. Existing recipes for cake cream allow every housewife to create a melt-in-the-mouth dessert to suit her taste. Cooks prepare protein, butter, and chocolate fillings, but gelatin cream for birthday cakes remains popular and easy to prepare.

Curd cream with gelatin for cake. Curd cream with gelatin

4 hours Servings: 1 cake

Many of us love to make cottage cheese desserts. And it’s not surprising, because such a dessert can turn the most ordinary meal into a festive one! Especially often, many housewives cook, which are good for making cakes, straws, eclairs, cakes, cookies and many other sweets. But in order for the dessert to turn out truly tasty, you need to know how to prepare the curd cream correctly, and then you will get an airy mass from a rather heavy cottage cheese that is quite heterogeneous.

I have already talked about some ways to prepare cream, today we will learn how to prepare curd cream with gelatin. It holds its shape perfectly, so it can be applied to desserts in a thick layer.

Ingredients:

20 g – gelatin
550-600 g – heavy, chilled cream
120 ml. – cold water
450-500 g – cottage cheese
140-200 g – sugar

Recipe for making curd cream with gelatin

Pour cold water over the gelatin and leave to swell for 40-50 minutes.
During this time, you can have time to rub the cottage cheese through a sieve and it is better to do this twice.
Place the gelatin in a water bath and heat until the granules are completely dissolved, cool to room temperature.
Then add half the portion of sugar and gelatin to the cottage cheese.
Beat the cream with the remaining sugar with a mixer until thick foam.
Add the cream in parts to the curd-gelatin mass, stirring.
Mix until smooth.
We coat the desserts with cream and put them in the refrigerator for 3-4 hours so that the cream sets well.

I make this kind of curd cream very often, as my family loves it the most. Probably because you can really put a lot of it on cakes. And also because it is very tasty!

Cake cream Bird's milk

Time: 30–40 minutes.
Number of servings: 1.
Calorie content of the dish: 135 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

In Soviet times, every housewife knew how to prepare soufflé cream with gelatin for the Bird's Milk cake: the recipe for the delicate filling was passed on from mouth to mouth. Now you can find such a cake in almost every store, but it is much tastier to prepare it yourself and please your loved ones with this delicate delicacy. It's simple and inexpensive, and it won't take much time.

Ingredients:

egg – 10 pieces;
milk – 1 glass;
sugar – 1 ½ cups;
gelatin – 20 grams;
butter – 200 grams;
flour – 1 tablespoon;
vanilla sugar – 5 grams.

Cooking method:

First stage:

Pour gelatin with cool water and leave to swell.
Beat the yolks with half the sugar until fluffy and white. Pour in milk, add flour and stir.
Place the saucepan in a water bath and, stirring, bring the cream until bubbles appear.
Cool the mixture, stirring occasionally.

Second phase:

Soften the butter to room temperature. Beat, gradually adding the prepared mixture. Add vanilla sugar and stir.
Heat the swollen gelatin in a water bath and bring until completely dissolved.
Beat the cooled whites with the second part of the sugar until strong peaks form (photo).
Pour dissolved gelatin into the protein mass and mix well.

Third stage:

Combine the butter mixture with the protein mixture in parts, whisking thoroughly each time until smooth.
Gelatin cream for the Bird's Milk cake is ready!

Sour cream with condensed milk and gelatin

The recipe for cream with sour cream and gelatin is often supplemented with condensed milk, which will sweeten the base and provide additional flavor. Impregnation will be easier if gelatin is dissolved in water. The richest taste can be achieved by replacing water with full-fat homemade milk.

Ingredients:

condensed milk – 400 g;
sour cream – 400 g;
milk – 100 ml;
gelatin – 1 tbsp. spoon.

Preparation

Dissolve gelatin in milk by soaking the granules for 20 minutes and heating the mixture in a water bath.
Beat the sour cream thoroughly until fluffy foam.
Add condensed milk in portions, beating the mixture each time.
At low speeds, add cooled jelly water little by little into the cream.
Place the impregnation in the refrigerator for a couple of hours.

Custard: classic recipe

Ingredients

fifty grams of warm milk;
two hundred grams of sugar;
four chilled yolks;
fifty grams of flour;
one gram of vanilla.

Preparation

This one made with milk is very simple; it is used to make various cakes and waffles. So, first, heat the milk over low heat until it boils. In a bowl, beat the yolks with vanilla and sugar, as well as flour. Milk is carefully introduced into this mass, and then placed on the stove and brought to a boil over medium heat. If you want to create a thick cream, boil it for another ten minutes, then cool. The finished product is used at your discretion and stored in a cool place.

Best Recipes

Recipe 1

For preparation you need the following ingredients:

Sour cream – 400 ml.
Sugar – 50 g.
Gelatin – 10 g.
Water – 50 ml.
Vanillin – 1 g.

First, mix gelatin with warm water. When it swells, place it in a water bath until dissolved. Then cool to room temperature.

While the thickener cools, beat sour cream with sugar and vanilla. Then gradually, while continuing to whisk, introduce the thickener solution into the base. Place the mixture in the refrigerator for 45 minutes until it reaches the desired density. Now the cream is ready for use.

Recipe 2

Here the additional ingredient is condensed milk.

Condensed milk – 210 ml;
Sour cream – 210 ml;
Gelatin – 10 g;
Water – 50 ml;
Sugar – 30 g.

The cream is prepared as follows:

Prepare the gelling solution as in recipe 1.
Mix sour cream and sugar until smooth.
Add condensed milk and beat again.
Carefully add the cooled thickener, stirring constantly.
Cool the finished cream in the refrigerator for 1-2 hours before use.

Recipe 3

Sour cream – 240 ml.
Cream – 100 ml.
Sugar – 70 g.
Gelatin – 1 tsp.
Vanillin – 2 g.

In a small bowl, mix gelatin and cream. As the mixture swells, heat it over low heat until dissolved, stirring occasionally. Then turn off the heat and leave the solution to cool.

In another bowl, whisk the remaining ingredients. Then carefully introduce the thickener, stirring thoroughly. Cool the mixture for several hours in the refrigerator. Now you can soak sponge cakes with it.

Recipe 4

The composition of this cream includes cottage cheese, so it can be called sour cream and cottage cheese.

For preparation you need:

Sour cream 300 g.
Granulated sugar 60 g.
Cottage cheese 190 g.
Gelatin 10 g.
Vanillin 1 g.
Water 50 ml.

Prepare the gelling solution similarly to recipe 1.

Mix sour cream with sand and vanilla. Add cottage cheese to the sour cream mixture, after rubbing through a sieve. Beat thoroughly until a homogeneous mass is obtained. Gradually pour the cooled thickener solution into the general mixture, constantly whisking. Place the filling in the refrigerator for 1 hour to thicken.

The finished curd filling can be used as a layer for a cake or as an independent treat.

Recipe 5

In addition to sour cream, yogurt will also be used as the main component.

To prepare the layer you need:

Yogurt – 250 ml;
Sour cream – 140 ml;
Gelatin – 17 g;
Water – 70 g;
Granulated sugar – 55 g.

We prepare the layer as follows.

Prepare the gelling solution and set it to cool.

In a separate bowl, whisk all other ingredients. Without stopping whisking, pour the thickener into the yogurt mass in a thin stream. After homogenizing the mixture, place it in the refrigerator for 1 hour.

The yogurt filling is ready.

Recipe 6

For those who don't like gelatin or don't want to bother with it, there is a gelatin-free layer option. It consists of only three ingredients:

Sour cream – 420 g.
Sugar – 75 g.
Vanilla sugar – 1 tsp.

The sour cream should be very cooled, to about 1-2 degrees. Beat it until a stable, fluffy foam forms. Then add sand and vanilla and beat again. The filling is ready.

These are all the recipes I wanted to talk about today. Have fun cooking, experiment and be sure to subscribe to articles with recipes. If you have signature recipes or useful recommendations, share them in the comments.

Custard with poppy seeds

Ingredients

four hundred grams of milk;
six tablespoons of sugar;
two spoons of flour;
twenty grams of butter;
two eggs;
three spoons of poppy seeds;
ten grams of vanilla sugar.

Preparation

Before making milk cream according to this recipe, you need to break the eggs into a bowl, add sugar and vanilla, and beat everything well. Flour is added to this mass, and then cold milk. Mix everything thoroughly, put on the fire and heat to a boil. After this, add poppy seeds to the liquid and cook for one minute over low heat. After time, butter is added to the mixture. The finished cream is cooled and used at your discretion. Store it in a cool place.

Custard: recipe without eggs

Ingredients

six hundred sixty grams of warm milk;
two glasses of sugar;
six tablespoons of flour;
one pack of soft butter;
one gram of vanilla.

Preparation

Half a liter of milk is stirred with sugar and heated until boiling. The rest of the milk is mixed with flour and beat with a blender until all the lumps are broken. Both of these mixtures are then carefully mixed, put on fire and cooked until the cream thickens, remembering to stir. Next add vanilla. When the milk becomes thick, it is removed from the heat and cooled, after which it is mixed with butter, which is also pre-whipped. The finished cream can be used at your discretion.