Cream of cottage cheese for cake

A fairly versatile cream for cakes. As strange as it may sound, cheese can be used to make a delicious cream for confectionery. But the cheese should be curd, without any additives. Simple cottage cheese, cream cheese.

Julia M.

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 60 % 32 g

Carbohydrates 32 % 17 g

364 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 10 min

Step 1:
To make a delicious cheese cream, you will need only three ingredients - this is the cottage cheese itself, butter and powdered sugar. Take high-quality butter with a fat content of at least 82%. Poor quality oil can be stratified in the cream. All ingredients for the preparation of the cream should be of the same temperature. Take the cottage cheese and butter out of the refrigerator in advance so that they have time to warm up. The butter should become soft.
Step 2:
To prepare the cream, take a deep bowl so that it is convenient to beat the cream. In a deep bowl, when whipping, the cream will not scatter to the sides. In the prepared bowl, put the required amount of soft butter.
Step 3:
Add powdered sugar to the bowl of butter. Mix everything a little with a whisk. If you immediately turn on the mixer, the powdered sugar will start to fly in the air.
Step 4:
Beat butter with powdered sugar for 2-3 minutes. During this time, the mass will become a little more lush and the oil will lighten when whipping.
Step 5:
Add soft cottage cheese at room temperature to the beaten butter. If cold cheese is added to the soft whipped butter, then the mass can go in grains from the temperature difference.
Step 6:
Beat everything together well with a mixer. It is not necessary to beat for a long time. That's enough, literally 1 minute. It is enough that the ingredients evenly interfere with each other. If you continue to beat the whole cream for a long time and strenuously, then it can become stratified. The cream is ready!
Step 7:
The finished cream turns out to have a homogeneous consistency. It's thick enough. This cream I usually use to align the outer surface of the cake. But it can also be used for a layer of sponge cake or for cream caps on cupcakes. If it is planned to make flowers from it, then the amount of oil can be slightly increased. So the cream will be more resistant. Use the finished cream according to its intended purpose.