Preparing awesome curd cream for sponge cake

Hello, friends!

Curd cream for cake is a tasty and healthy layer. Before preparing, it is important to study the technology so that the cream turns out to be the correct, smooth consistency. You can make it with cream, milk, sour cream, condensed milk or many other toppings.

All products except butter must be refrigerated. This way the cream will whip better. You should be especially careful with sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when churned. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to beat the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Let's look at several recipes for cream for a cake with cottage cheese. Despite the fact that the technology for their preparation is almost the same, however, depending on the products used, different types are obtained, radically different from each other both in taste and consistency.

The attached photographs with step-by-step explanations for preparing curd cream will help to more clearly imagine the whole process and make it easy and accessible even for young housewives who do not yet have experience in the art of confectionery.

The perfect recipe for curd cream for sponge cake

The proposed option is considered universal, as it is suitable for filling, decorating and leveling any cake. In addition, this cottage cheese cream holds its shape perfectly, which will greatly facilitate further work with baking.

So, to prepare it, you will need:

• 250 g fresh cottage cheese;
• 250 g heavy cream (33% or more);
• 100 g white chocolate;
• 3 tbsp. l. granulated sugar;
• 1-3 tbsp. l. milk;
• vanilla (vanillin) is added to taste.

Main stages of preparation:

1. The cottage cheese is well blended with a blender until smooth. If there is such a need, then add a small amount of cold milk by eye to make the cottage cheese softer.
2. The chocolate must be melted in a water bath or in the microwave. You should watch carefully so that it does not burn. Instead of white chocolate, you can try milk chocolate. Beat everything well again with a blender at medium speed.
3. Cream, granulated sugar and vanillin are added to a deep container. Everything is whipped until fluffy and homogeneous.
4. The curd mass is added to the cream and whipped at high speed. But no more than two minutes, otherwise the cream may be spoiled.

This recipe for curd cream for sponge cake at home can be stored in the refrigerator in its “pure form” for up to three days. But it’s better to put it to work right away and stuff it into a sponge cake.

Creamy curd cream

Cottage cheese cream is cream and cottage cheese with any percentage of fat content. It all depends on what purpose you are preparing the cream for. It is worth considering that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

• 325 g cottage cheese;
• 265 ml cream;
• 145 g sweet sand;
• 1.5 teaspoons flavored sugar.

Cooking method:

1. First of all, we will beat the curd product to a soft consistency.
2. Pour sweet and flavored sand into a separate bowl, also pour in cream, beat with a mixer until stiff foam. To make the cream tender and the sugar not to squeak on your teeth, you should grind it to powder.
3. Now combine the creamy and curd mass and stir everything again with a mixer. If desired, you can add cocoa to the cream, pour in a spoonful of syrup or a few drops of citrus juice. Also, gelatin is often used to make sweet products, which allows the cream to hold its shape well.

Cream of cottage cheese and condensed milk

This cream goes well with sponge cakes and is suitable for filling shortbread baskets, eclairs, and greasing rolls. Products with it acquire a unique rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it healthier

Required:

• butter - 200 gr
• sour cream - 200 gr
• condensed milk - 10 tbsp. spoons
• cottage cheese - 400 gr

Preparation:

1. Combine pre-mashed cottage cheese with sour cream
2. Beat with a mixer until smooth and creamy.
3. Combine with condensed milk and beat again
4. Add oil and stir
5. Gradually add cottage cheese and beat until soft and fluffy.

If desired, you can add lemon or orange zest, mint syrup or any other flavoring to this cream.

Custard curd cream - basic principles of preparation

You can use homemade or store-bought low-calorie cottage cheese to make custard. It all depends on what kind of product you want to get in the end: nutritious or low-calorie.

Homemade cottage cheese is quite an expensive product, and besides, it is not always possible to buy it. But there is a way out: you can make it yourself from sour milk. It is poured into a saucepan and put on fire. Heat until cottage cheese flakes appear on the surface. Cover a colander with gauze and pour the contents of the pan into it. The edges of the gauze are tied in a knot and hung. An hour later, you have delicious, nutritious homemade cottage cheese ready.

In addition to cottage cheese, you will need milk, granulated sugar, wheat flour and butter for the cream. The cream base is boiled from milk and flour until thickened. Then it is cooled. Grind the butter with sugar and beat into a fluffy foam. Blend the cottage cheese until smooth with a blender or grind through a sieve.

Butter with sugar and cottage cheese are added in small portions to the cooled preparation. Beat until you obtain a soft, smooth cream.

You can add vanilla or lemon juice to the cream for flavor.

Curd and yoghurt cream

The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on the gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt does not interrupt each other, and both of them are clearly felt.

You will need:

• cream 33% - 250 ml
• powdered sugar - 100 g
• cottage cheese 9% – 450 gr
• yogurt - 200 gr

Preparation:

1. Beat yogurt and cottage cheese with a mixer.
2. In a separate bowl, beat the cream with powdered sugar.
3. Combine both whipped masses and mix gently with a spoon or spatula.

It takes no more than 15 minutes, and the delicate, airy cream is ready. You can start assembling the cake or filling eclairs with it. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If you use sweet yogurt, then you need to use less powder than indicated in the recipe so that the cream does not turn out cloying.

Step-by-step preparation

The most difficult thing in curd creams is to achieve the smoothest possible texture and complete absence of lumps. For this, as I already said, we need the most fatty cottage cheese.

If you see that the curd is not dry, let it first drain for several hours, hanging it in several layers of gauze or cloth.

1. In a small saucepan, whisk together milk (100 ml), powdered sugar (60 g) and starch (1 tsp). Add butter (10 g) and place on low heat.
2. While constantly stirring, bring the milk to a boil over low heat. After the cream boils, continue cooking, stirring, for another 2-3 minutes.
3. After the cream thickens well, remove the saucepan from the heat and let the cream cool, stirring from time to time with a whisk.
4. Meanwhile, in a blender or using an immersion blender, mix the cottage cheese with powdered sugar, kneading thoroughly until it turns into a creamy mass.

5. Add vanilla essence and cooled cream to the curd mass and mix with a spatula until smooth.

6. Place the curd cream in the refrigerator to set for 20 minutes.

You can mix the resulting cream with mascarpone in equal parts. It will be absolutely great!

Curd and sour cream for cake

Cream from cottage cheese and sour cream for the cake is prepared when there is absolutely no time to make complex desserts. It perfectly saturates any cake: sponge cake, shortbread or waffle. If you need a thicker cream, use a special thickening powder during the whipping process. This cream can be made colored by adding berry syrups or gel dyes to the composition.

Ingredients:

• sour cream 25% – 300 ml;
• curd mass – 250 g;
• powdered sugar – 100 g;
• thickener powder – 1 sachet;
• vanilla.

Preparation

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

Recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: when cut, such a dessert looks very impressive.

Required Products:

• 480 g of cottage cheese with a fat content of 5–8%;
• 80 g sugar;
• 100 g powdered sugar;
• 20 g granulated gelatin;
• 120 ml boiled chilled water.

Cooking technology.

1. The gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method for swelling of gelatin may vary between different manufacturers, so you need to read the information on the packaging).
2. The hardened gelatin is heated in a water bath, then cooled.
3. Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
4. Before use, place the curd cream with gelatin in the refrigerator for 20 minutes.

Curd cream with gelatin for sponge cake

The curd cream with gelatin for the cake turns out to be very dense. It is used as a layer between sponge cakes; it does not settle during impregnation. It is important not to overdo it while whipping; the mass may gel and turn into marshmallow, which is then difficult to spread in an even layer on the surface of the cake.

Ingredients:

• curd mass – 500 g;
• cream – 100 ml;
• powder – 100 g;
• lemon juice – 20 ml;
• gelatin – 20 g.

Preparation

1. Pour 50 ml of hot water over gelatin and leave to swell.
2. Whip the cream, add powder and cottage cheese, beat well until light texture, pour in lemon juice.
3. Without stopping the mixer, pour in the swollen gelatin.
4. Continue beating until the sponge cream becomes stiff.

Sour cream and curd tenderness

Adding sour cream does not affect the lightness of the taste, but it makes the structure of the cream thicker and more “stable”. This layer goes perfectly with all types of sponge cake, and in a duet with fruit you will get an incredibly tasty composition! And preparing sour cream and curd cream for sponge cake will delight you with its simplicity. Well, let's get started?

Ingredients:

• Sugar -1 glass;
• Cottage cheese – 200 grams;
• Sour cream – 150 grams;
• Vanilla sugar – 1 package.

Cooking method:

1. If you have taken quite fatty sour cream, then you need to thicken it a little. To do this, line a regular colander or sieve with a couple of layers of gauze, pour it there, placing a convenient container under the colander. The sour cream will be ready for use when all the whey has drained and we are left with only a thick mass.
2. In the meantime, let's make cottage cheese, which needs to be ground into a homogeneous mass. Grind both types of sugar into powder.
3. Mix the two main ingredients and begin to beat them with a mixer, adding our powder in portions. After adding the last one, beat for a minute or two. That's it, the cream is ready.

If the consistency seems runny, you can thicken it with gelatin. First fill it with water, let it swell, melt it and pour it into the mass. It needs to sit in the refrigerator for some time, but not until it cools completely, since then applying the frozen cream to the cakes will be problematic.

You can also make a chocolate version of this layer. Since adding cocoa powder will generally only change the color, in order to get a bright and rich taste, it is better to add chocolate glaze. To do this, heat a chocolate bar over low heat with 20 grams of butter and a couple of tablespoons of milk. Let cool slightly, pour into the curd mass and stir. This is an ideal layer for chocolate cake; it is equally delicious served separately, sprinkled with nuts.

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Delicate cream for homemade dessert

To prepare a delicious curd cream for a sponge cake you will need very little time and the most common and affordable products.

Ingredients:

• 300 g fresh cottage cheese;
• 150 g butter;
• 130 g powdered sugar;
• 5 g vanilla sugar (vanilla).

Main stages of preparation:

1. All products must be removed from the refrigerator in advance and brought to room temperature. This will make it much easier and more pleasant to work with them.
2. After this, the cottage cheese is rubbed in portions through a sieve. You can do it in several steps to get the most homogeneous mass possible.
3. The butter is cut into thin sticks or small squares. Set aside for a while.
4. Granulated sugar is placed in a coffee grinder (or passed through a meat grinder) to form powdered sugar, which is then immediately added to the prepared butter.
5. Whip everything for about 5 minutes to get a white and fluffy mass. At the very end, add a pinch of vanillin or vanilla sugar.
6. After a few minutes, beating is resumed and the pureed (ideally several times) cottage cheese is added. Continue whisking until you achieve a homogeneous consistency.

The curd cream for the sponge cake is completely ready. It can also be served as a dessert on its own, especially if garnished with fresh fruit or grated chocolate.

Orange-lemon

What could be better than fruit cream for a birthday cake? With it, the taste of the main dessert of any kind becomes unforgettable. The recipe you are about to read is successfully used in many confectionery factories. So, if you decide to prepare lemon-orange mixture, take a pen and write down the necessary ingredients:

• fat cottage cheese (9-10%) – 300 g;
• lemon – 1 pc.;
• sugar syrup – 60-70 ml;
• zest of one orange;
• vanillin – 5-7 g;
• white sugar – 90-110 g;
• walnuts – 40-50 g;
• cream – 320-340 ml;
• gelatin – 12-15 g.

Step-by-step cooking instructions:

1. Mash the cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
2. Add sugar to the cottage cheese, add vanillin, beat until a homogeneous consistency is obtained.
3. Roast and chop the walnuts. Move them to the cottage cheese.
4. Pass lemon and orange peels through a fine grater, mix in a separate small plate with whipped cream.
5. Grind the lemon and orange slices using a blender. Mix the resulting liquid mass in a deep plate with sugar syrup.
6. Combine the contents of all three containers and beat thoroughly.

Curd cream with chocolate and coffee for sponge cake

Chocolate is often combined with coffee. These two components create incredible taste and aroma. If you mix them with cottage cheese and grease the cake with the resulting cream, you can get a great result.

INGREDIENTS

• sugar 40 g
• 33% cream 400 ml
• vanilla sugar 10 g
• gelatin 20 g
• strong coffee 60 ml
• cottage cheese 0.6 kg
• dark milk chocolate 100 g

How much time - 45 minutes.

What is the calorie content - 182 calories.

How to cook:

1. Pour cold cream into a deep bowl, add half the sugar.
2. Beat with a whisk or mixer until stiff peaks form and the sugar crystals dissolve.
3. Prepare gelatin as directed on the package and let it swell.
4. Next, transfer it to a stove or water bath (depending on the type of container in which it swelled).
5. Dissolve it again into a liquid consistency.
6. Place the cottage cheese in a sieve and grind it using a spatula or spoon.
7. Mix with sugar and grind until the crystals dissolve. You can beat with a whisk or blender.
8. Add vanilla sugar, pour in coffee and combine.
9. Mix cottage cheese with cream and gelatin.
10. Grate the chocolate or buy the chips straight away.
11. Add to the prepared cream, mix and can be used for its intended purpose.

Tip: You can break the chocolate bar into cubes and then grind it in a blender.

Cottage cheese cream

Ingredients:

low-fat cottage cheese - 200 g, heavy cream - 200 ml. sugar - 100 g vanilla sugar - 1 tsp.

Cooking method:

Using a blender, grind the cottage cheese until a homogeneous mass is formed.
Mix the cream with sugar, vanilla sugar and beat with a mixer into a strong fluffy foam. Mix whipped cream with cottage cheese and mix gently. The delicate texture of curd cream allows it to be used as a filling and decoration for cakes, pastries and cookies.

Cooking with milk

Just three ingredients, twenty minutes of work - and you have your birthday cake cream ready. Try it, you will definitely like it!

INGREDIENTS

• condensed milk 1 can
• milk 0.1 l
• cottage cheese 400 g

How long is it - 4 hours and 20 minutes.

What is the calorie content - 191 calories.

How to cook:

1. Pour the cottage cheese into a sieve and pass it through with a spatula or spoon. It is better to do this twice so that the consistency is as tender as possible. You can also grind the cottage cheese with an immersion blender to immediately get the desired texture.
2. Pour a can of condensed milk into the resulting mass and beat with a mixer or blender until smooth.
3. Add milk and beat everything again until smooth.
4. Cover the cream with film or transfer it to an airtight container and put it in the refrigerator for four hours.

Tip: if you add baked milk, the cream will taste better.

Classics of the genre

This version of curd cream is considered basic; it is often used in confectionery. But it has one drawback - unlike other options, this one, even with a strong stretch, cannot be called low-calorie or dietary, because it is based on butter. But such curd cream for sponge cakes has such a delicate and almost weightless taste that it more than compensates for even this shortcoming.

Ingredients:

• Butter – 100 grams;
• Cottage cheese – 500 grams (it is better to take fattier ones);
• Powdered sugar – 400 grams;
• Vanilla or cinnamon - to taste.

The preparation method is not particularly labor intensive:

1. Soften the butter at room temperature; it should not melt, but be easily separated into pieces with a knife or fork.
2. Mix the cottage cheese with vanilla and start beating. Cut the butter into small pieces and send it there.
3. Once a homogeneous structure is achieved, turn off the mixer and sift the powdered sugar through a sieve.
4. Mix everything with a silicone spatula or spoon. This way we will be sure that our air mass will not fall. One short “whip” with the mixer – and the cream is ready!

It is very important to place it on already completely cooled cakes, otherwise under the influence of high temperature it will simply flow. Leftover cream, if any, can be used to fill profiteroles or cupcakes.

Curd cream in a slow cooker

Using a multicooker, in 15 minutes you can make custard, which can be used not only for coating cakes, but also for decorating desserts.

• 250 g cottage cheese;
• 0.5 l of milk;
• 200 g granulated sugar;
• 3 eggs;
• 50 g wheat flour;
• 100 g butter.

How to cook:

1. Take out the butter in advance to make it softer.
2. Mix beaten eggs, sifted flour, melted butter and sugar. Beat the cottage cheese separately and combine with the total mass.
3. Pour milk into the multicooker bowl and turn on the “Warming” mode. Heat until warm.
4. Pour milk into the main composition in a thin stream. Mix well.
5. The resulting mixture is poured into the multicooker and set to “Stew” for 5 minutes (if a thick cream is needed, for 8 minutes).
6. The finished cream is cooled first on the table, then in the refrigerator.

Recommendations. To avoid damaging the surface of the pan, use a special scoop.

Curd sour cream recipe

Sour cream is a very affordable product, so it is most often used in the preparation of baked goods and creams. But try adding cottage cheese to regular sour cream, and you will see how much more unusual and tastier it becomes. You will also need less sour cream, which will reduce the calorie content of the cake.

Ingredients:

• 500 g sour cream
• 300 g cottage cheese
• 300 g granulated sugar

1. Beat cold sour cream until smooth.

2.Add sugar or powdered sugar and mix first at low mixer speed, and then increase it.

3.When the consistency of the sour cream becomes thicker, mix it with cottage cheese, which has previously been rubbed through a sieve a couple of times to saturate it with oxygen and crush the lumps.

At first, the cream may be difficult to mix until the curd is saturated with sour cream.

And then we will increase the speed and continue mixing for another two minutes.