Cheese cream for thick cake

Versatile, lush, the best, insanely delicious! Cheese cream for cake is very popular — it turns out thick and holds its shape well. You can cook it in different ways, butter is used in this recipe. It is also suitable for cakes and cupcakes.

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: 20 min

Step 1:
How to make cheese cream for cake? Prepare the products. Butter for making cream should be of the best quality, with a fat content of at least 82%. The cheese is curd cheese, without any additives, and in no case melted! Cut the butter into pieces and let it lie at room temperature for 1-2 hours so that it becomes soft. Cut into pieces, it will soften faster than one piece.
Step 2:
When the butter is soft, put it in a whipping bowl. Add powdered sugar to it. It is better to use powder, the sugar grains will not dissolve in the cream until the end and will be felt.
Step 3:
Whisk everything together for 2-3 minutes at medium speed so that the mass turns white and becomes more lush. It is not necessary to beat longer, the oil may begin to delaminate.
Step 4:
Then add cream curd cheese to the butter. Whisk everything together for a couple more minutes. It is best that the cheese is at room temperature, then it will better interfere with the cream and the mass will be smooth and uniform.
Step 5:
That's it. The cheese cream for the cake is ready! It should have a uniform smooth structure. You can put it in a pastry bag, or you can use it without it, spreading the cream with a regular knife.

This cream is very resistant. You can use it immediately after cooking. Use it to level the surface of the cake and to create sustainable decorations. Layer cakes with them. Make neat caps on cupcakes and cakes.
The finished cream is perfectly stored in the refrigerator for 3-5 days. Only then, before using it, let it stand in the heat for a while so that the cream warms up and becomes more convenient to work with.

When cooking, you can, of course, just mix everything and beat it. But with separate whipping, the cream turns out whiter, more homogeneous and the powdered sugar in it dissolves better and does not creak on the teeth.

Instead of sugar, you can use a sweetener.