Recipe for cottage cheese with cream. Calorie, chemical composition and nutritional value.

Most of us associate cream with a delicate, airy, sweet and delicious dessert.
Currently, you can find many different types and methods of preparing cream. Each of them can give the cake its own unique taste. It is up to the pastry chef to decide which recipe to use in a particular case. The uniqueness of this type of cream is that it can not only be used for layering and decorating a cake, but also as an independent dessert. The usefulness of the cream comes down to the content of cottage cheese in it. Cottage cheese itself contains a large number of microelements, in particular it is rich in calcium. But not everyone can force themselves to eat regular cottage cheese, especially for children. But if you prepare cream from cream and cottage cheese, then such a delicacy will only please them. The cooking recipe varies from the classic version to creamy curd cream with mascarpone; you can decide which one is best for you by reading this article.

Classical

Required ingredients:

• 200 grams of cottage cheese;
• 200 ml 33% cream;
• 100 grams of powdered sugar;
• 10 g vanilla sugar.

Preparing cream for the cake from cream and cottage cheese:

1. The cottage cheese must be rubbed through a fine sieve.
2. Place the heavy cream in a bowl, add powdered sugar and vanilla sugar, and beat into foam using a mixer.
3. Place the creamy mixture in a bowl with the cottage cheese and beat until smooth.
4. Place the finished cream in the refrigerator.

Homemade grain cottage cheese with cream

First of all, to be sure that your finished product will not contain pathogenic bacteria, we pasteurize the milk. It is better to do this in a water bath and milk is good, and you will not worry that it will burn.

Heat the milk, stirring constantly, to 62-63 degrees, maintain this temperature for 15-20 minutes, then quickly cool to 42 degrees by placing the pan with milk in cold water and actively stirring it. This operation takes me 15-20 minutes. Be sure to use a thermometer, it will help you get a quality product the first time.

Add starter to warm milk. It is better to dilute pepsin in a small amount of water 10 minutes before use. If you add mesophilic starter, it will be scattered over the surface of the milk. After adding everything you need to the milk, mix it well for 1 minute, cover with a lid, wrap in a blanket and leave the milk alone for 45-60 minutes.

During this time, fermentation will occur (the milk will curdle), you will form a cheese curd that can be cut with a knife. The milk is ready, or to be more precise, you already have cheese, which we will turn into grain cottage cheese.

The cheese curd needs to be cut into conventional cubes measuring 1x1 cm. Previously, I did this with a knife, it was very unproductive, and I found a more acceptable way, using a whisk. You can find your own method that works for you, but remember that the size of the cubes will determine the size of your future grains in the final product.

So, you have achieved what you wanted, let's continue the process.

Prepare two pans with cold, clean water, pour water into one at room temperature or from the tap, if you trust, and it’s better to put it in the refrigerator in advance for a friend and cool it well.

Place the pan with the future cottage cheese on medium heat and, with constant stirring, gradually increase the temperature of the whey to 54-56 degrees. Be sure to stir the cheese grains without stopping; this operation is necessary so that they do not stick together and gradually melt from the hot whey.

Once the temperature has reached the desired temperature, remove the pan with the curd from the heat and continue stirring, checking the grain for doneness. When you are sure that all the grains have become round and are falling apart, use a slotted spoon to remove the cottage cheese in small portions and quickly transfer it to a saucepan with cold water at room temperature. For a confident result, mix the grains. Then transfer the cottage cheese from the first container into well-chilled water and complete the process until the grain is completely cooled.

This whole process took me no more than 40 minutes.

Place the cottage cheese in jars and fill with salted cream.

The product is ready and can be eaten immediately.

But that is not all. We are left with a wonderful whey from which we can get some Ricotta cheese.

Return the pan to the fire and heat its contents to 85 degrees, pour in 2-3 tbsp. apple cider vinegar and after 30 seconds, collect the finished cheese that forms on the surface of the whey, transfer it to a cotton cloth to drain off excess whey.

From all the prepared products I got: 750g of grain cottage cheese, and in finished form 1.2 kg, because... I didn't use all the cream. And 150g. tender Ricotta, the rest is whey, which can be used for dough, drinks and okroshka.

With butter

This universal cream turns out to be very light and airy and at the same time holds its shape perfectly.

To prepare it you will need the following products:

• half a kilogram of cottage cheese (no more than 9%);
• three tablespoons of heavy cream;
• four tablespoons of granulated sugar;
• fresh strawberries;
• 50 g butter.

Preparation of curd cream:

1. Cream butter and sugar using a blender or mixer. Before using the mixer, the cottage cheese must be rubbed through a fine sieve so that there are no grains.
2. When the creamy mass turns white, add the cream and continue the whipping process for another three to four minutes until fluffy.
3. Add cottage cheese to the resulting mass. If it is dry, you need to use more cream.
4. Beat the cream until you obtain a homogeneous, smooth mass without a single grain.
5. Decorate the finished product with strawberries.

This cream with cottage cheese and cream is suitable for cakes, pastries, donuts, and also as an independent dish.

Classic curd cream for sponge cake

To make curd and butter cream for a cake, you don’t need to be a professional pastry chef. The recipe for a curd layer for a biscuit is simple and will require a minimum of effort and time from you.

Ingredients:

• 75 g butter (butter);
• 315 g semi-fat cottage cheese (9%);
• 425 g sweet powder;
• 5 g vanilla extract.

Cooking method:

1. Combine the butter, curd product and vanilla extract in a container, turn on the mixer and shake the ingredients until a homogeneous fluffy consistency is obtained.
2. Now put the mixer aside, take a spoon and start adding sweet powder in portions, stir everything carefully.
3. Turn on the appliance again and beat the mixture for about three minutes.
4. That's all, 20 minutes of your time and the result is a delicious, delicate cream.

With yogurt

This airy cream is prepared quite quickly - it will take no more than 15 minutes.

Required Products:

• 250 ml cream (33%);
• 450 g cottage cheese (9%);
• 200 g unsweetened yogurt;
• 100 g powdered sugar.

Preparation of cream:

1. Combine cottage cheese with yogurt and beat with a mixer.
2. Separately, beat the heavy cream with powdered sugar.
3. Combine the curd mass with the creamy mixture and mix with a spoon with great care.

When using sweet yogurt, you need to reduce the amount of powdered sugar.

For decoration

This cream is intended for decorating desserts.

To prepare it you will need the following ingredients:

• 200 g curd cheese;
• 400 g cream;
• 50 g powdered sugar.

Preparation of cream:

1. Combine all ingredients in a suitable container.
2. Beat until smooth.

You can add food coloring to the cream for the cake made from cream and cottage cheese. Vanillin or essence is used to change the taste. The cream is suitable for decorating any cakes; it is elastic, spreads in an even layer and does not spread. Decorations are applied using a pastry bag.

Citrus

To prepare cream and cottage cheese cream for a cake with citrus notes, you will need:

• 350 ml cream;
• 300 g 9% cottage cheese;
• one lemon or orange;
• 50 g walnuts;
• 70 g syrup;
• 110 g powdered sugar;
• a teaspoon of vanillin.

Preparation:

1. Roast and crush the nuts.
2. Beat the cottage cheese with a blender.
3. Remove the zest from an orange or lemon.
4. Mix cottage cheese with sugar and vanilla, then beat with a mixer.
5. Beat the citrus pulp in a mixer and combine with the syrup.
6. Combine all components and mix.

Using syrup you can get different shades of cream.

Step-by-step recipe for creamy curd cream for cake

1. Place the cottage cheese in a deep bowl, grind it with a blender until chopped.

2. Combine cream, sugar and vanillin and beat until stiff foam.

3. After this, mix the curd mass with the resulting mixture using a mixer or the same blender.

4. Your cream is ready for use!

With gelatin

And now a recipe for cake cream with cottage cheese and whipped cream, which keeps its shape very well. It can be used both as a layer and as a decoration.

The following products will be required:

• half a kilogram of cottage cheese;
• a glass of heavy cream;
• half a glass of milk;
• a glass of powdered sugar;
• two tablespoons of gelatin powder.

Preparation of gelatin cream:

1. Pour hot milk over the gelatin and stir until the grains are completely dissolved.
2. Rub the cottage cheese and beat with powdered sugar until a fluffy mass is formed.
3. Add gelatin and milk to the curd mass and mix.
4. In a separate bowl, beat the cream with a mixer until airy peaks form.
5. Combine the curd mass with the creamy mixture and mix with a silicone spatula. Try to keep the cream airy.

Cooking recipes

Classic curd cream with cream

Our grandmothers still remember this recipe.

Over time, it has not undergone significant changes. Cream prepared according to the classic recipe is most often used for layering and decorating a sponge cake, and can also be additionally decorated with berries and pieces of fruit and served as an independent dessert.

To prepare it, 200 grams of low-fat cottage cheese are ground using a sieve in the most thorough manner. There should be no lumps left in it.

In parallel, 200 milliliters of thick consistency (preferably 33%) cream is combined with 1 teaspoon of vanilla sugar and 100 grams of white sugar (can be replaced with powdered sugar). All this is thoroughly mixed and beaten with a mixer until a fluffy mass is formed.

Then the creamy mass and curd are combined, thoroughly mixed and whipped until a homogeneous consistency of the product is formed. Then the cream product needs to be cooled.

Curd cream with cream and lemon zest

This recipe differs from the previous one, essentially, by adding lemon zest to the cream, and by the method of preparing it.

To do this, 500 grams of cottage cheese are passed through a sieve to remove lumps and grind, and then beat with a blender until a curd mass of homogeneous consistency is formed.

Add 1/3 cup of heavy cream (33% fat content), half a cup of powdered sugar, 1 teaspoon of lemon zest and ½ teaspoon of vanilla extract to the curd mass. All this is thoroughly mixed and whipped until the mass becomes airy. It is better to cool the product before use.

Curd cream with cream can be used to prepare sponge cake, for layering shortbread cakes, and also as an independent dessert.

Curd cream with cream for eclairs

Recently, eclairs with creamy curd cream have become increasingly popular. This recipe will help you prepare the most delicate delicacy.

At the first stage of preparing the cream product, high-fat cream (33%) in the amount of one glass is whipped with 4 tablespoons of powdered sugar until airy peaks form.

At the same time, 250 grams of cottage cheese are ground through a sieve and mixed with 1 tablespoon of maple syrup. Gradually, in small portions, the creamy mass is added to the curd mixture, everything is carefully mixed using a silicone spatula. The cream is then placed in a pastry bag, cooled and can be used to fill eclairs or decorate a cake.

Butter curd cream with cream

Many variations of butter and curd cream will allow you to surprise your guests with the novelty of the taste of the dessert. Now let's look at how to prepare butter cream from cottage cheese and cream, which is ideal for both cake and filling waffle rolls. The recipe for its preparation is not particularly complicated; even a novice pastry chef can cope with it.

To prepare it, rub 150 grams of fatty cottage cheese through a sieve to eliminate lumps. Then 25 milliliters of 20% cream are added to the cottage cheese and everything is whipped using a mixer until a fluffy and homogeneous mass is obtained. If the mass is not fluffy enough, add more cream and continue beating. After that, a few drops of vanilla essence are added to the curd mass.

With mascarpone

This delicious cream with cream and cottage cheese can be used to coat sponge cakes and also be used as a decoration.

To prepare it you will need the following ingredients:

• 300 g cottage cheese;
• two eggs;
• half a glass of heavy cream for whipping;
• 250 g mascarpone cheese;
• 110 g powdered sugar.

Preparation of mascarpone cream:

1. Rub the cottage cheese using a sieve until it becomes soft, airy and without lumps.
2. Separate the whites from the yolks.
3. Grind the yolks with cottage cheese.
4. Beat the cream until peaks appear.
5. Beat mascarpone with powdered sugar until smooth.
6. Combine the mascarpone with the curd mass and mix thoroughly.
7. Add whipped cream and stir with a silicone spatula.

Recipe for cream with cottage cheese and cream for sponge cake

To prepare it you will need the following products:

• 400 g cottage cheese;
• four yolks;
• 100 g sugar;
• 50 g fresh berries or walnuts;
• 50 g whipped cream;
• 50 g raisins;
• vanillin.

Preparation:

1. Grind the yolks with sugar.
2. Rub the cottage cheese through a fine sieve, then mix it with the yolks, add vanilla to taste (you don’t have to add it) and mix.
3. Add raisins and berries (or nuts).
4. Add whipped cream and mix well.

The cream for coating sponge cakes is ready.

Fruit

In addition to orange or lemon, you can make pineapple cream. For this recipe for cream and cottage cheese for a cake, you need to prepare the following products:

• 200 g cottage cheese;
• 60 grams of powdered sugar;
• 100 g canned pineapples;
• 20 g gelatin;
• 300 ml heavy cream.
• 10 g vanilla sugar.

Preparation:

1. Pour boiled cold water over gelatin for half an hour.
2. Rub the cottage cheese through a sieve.
3. Dissolve gelatin in a water bath. Do not bring to a boil!
4. Pour powdered sugar and vanilla sugar into the cream and beat with a mixer.
5. Add gelatin little by little, continuing to beat.
6. Without ceasing to beat, add cottage cheese.
7. Add pineapple pieces to the prepared cream.
8. Place in the refrigerator, after which you can start frosting the cake.

Pineapples can be replaced with fresh banana slices. An even better idea would be to puree the banana and then add it to the cream.

Cottage cheese cream

Hi all! Today we will prepare curd and butter cream. It's delicious, versatile and very sustainable. It is used as a layer in sponge cakes, for filling cakes, donuts, tartlets and any other homemade baked goods. It will make very beautiful, tall caps on cupcakes. To give the cream a richer taste, you can add grated chocolate, pieces of berries or chopped nuts.

The Queen Victoria Sponge Cake with Strawberry Confit filling, a layer and decoration of Curd Buttercream turned out simply magnificent. I will post a photo of the cake at the end of this article, take a look. Better yet, follow the link in the title, which will take you to the page with the recipe. You can start cooking right away, everything is described there in great detail.

In order for the cream to be smooth and homogeneous, I advise you to purchase paste-like cottage cheese of any fat content. And if the cottage cheese is grainy, then the cream will turn out exactly the same as mine with small grains, which is also good.

I wanted the cream to be very stable, so I added gelatin to it. But, if you only need cream for filling confectionery products, then you can do without gelatin.

So, how to make the most delicious Curd and butter cream at home - a simple recipe step by step with photographs.

Products:

1. soft cottage cheese - 350 gr
2. powdered sugar - 250 gr
3. cream fat content from 30% - 250 ml
4. granulated gelatin – 10 g
5. water for gelatin - 60 ml

Note:

• Before starting cooking, place the whisk and whisk container in the freezer for 10-15 minutes.
• The whipping cream should also be very cold.
• You can make powdered sugar yourself. To do this, grind the required amount of sugar in a coffee grinder for 10 seconds or in a blender for 30 seconds.

Preparing curd cream

First you need to prepare the gelatin. To do this, place it in a deep bowl and fill it with cold water in a ratio of ⅙, that is, for 10 grams of gelatin 60 grams of water.

If your cottage cheese is the same as mine, that is, in grains, it must first be crushed. You can use a blender or rub through a large metal sieve.

If your curd is pasty, then skip this step.

Now add a little powdered sugar, about 100 grams, to the cottage cheese, mix well with a silicone spatula.

Remove the cream from the refrigerator, pour into a whipping bowl and beat with a mixer until thick foam. Then, without ceasing to beat, add the remaining powdered sugar in parts and bring the mass to a high density. The cream should be the same as in Whipped Cream.

Now switch the mixer switch to medium speed and gradually add the cottage cheese mixed with powdered sugar to the whipped cream.

Once all ingredients are combined, turn off the mixer.

Next, place the gelatin in the microwave and heat for no more than 20 seconds. We need the swollen gelatin to melt, but not boil.

If the gelatin overheats and becomes hot, cool it a little until it becomes warm. Then pour into the total mass and mix everything thoroughly.

Now the cream will become liquid as in the photo below - this is normal.

Now you need to cover the cream with a lid and put it in the refrigerator for about 1 hour. During this time, the cream will stabilize and thicken. After the required time has passed, remove the cream from the refrigerator, stir and use as you wish.

And this is the promised photo of the Queen Victoria Sponge cake. The cream holds its shape perfectly, does not flow - everything is as it should be!

All the best to you and, of course, delicious baked goods!

Adviсe

• To make the cream for the cake with cream and cottage cheese fluffy and tasty, you need to choose the right ingredients and prepare them correctly.
• It is better to take cottage cheese for such a dessert with a low fat content. Before adding it to the cream, you need to rub it through a sieve.

• As for the cream, it needs to be thick, otherwise the cream will turn out liquid. If the cream has a small percentage of fat content, gelatin must be added to the cream, otherwise it will spread.
• With heavy cream, you can add syrup, flavorings, cognac, liqueur and more to the product.
• It is important to ensure that the cream does not separate while whipping, otherwise the finished product will be unsuitable for decorating desserts.
• For whipping, use only chilled cream. When peaks appear, you need to stop whipping so that butter does not turn out.
• It is preferable to use powdered sugar instead of granulated sugar. This will make the cream more tender. You can first turn the sand into powder using a blender.
• The creamy mass should be homogeneous, without lumps, so you need to start mixing with a mixer at low speed and increase gradually.
• During the preparation process, you can add syrups, lemon juice, cocoa powder, instant coffee, and white chocolate to this cream.
• Before frosting the cakes, the cream needs to be cooled by putting it in the refrigerator.

The recipes for cream and cottage cheese cake presented in this article describe the preparation process step by step, so there shouldn’t be any difficulties.

Recipe Cottage cheese with cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cottage cheese with cream”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cottage cheese with cream is 159.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.