Cottage cheese cream for cake

Tender and delicious, simple and fast, for any biscuit! This curd-cream cream is perfect for layering a cake or filling cakes such as baskets, eclairs, cupcakes. You can add any berry filling or chocolate chips to it!

Julia M.

Recipe author

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Composition / ingredients

servings:

Fat cream (33-35 %)

500

Cottage cheese (any fat content)

200

Powdered sugar

150

Vanillin

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 49 % 23 g

Carbohydrates 40 % 19 g

301 kcal

GI: 10 / 0 / 90

Step-by-step preparation

Cooking time: 10 min

Step 1:
How to make cottage cheese cream for cake? Prepare the necessary ingredients for this. Whipping cream should be high in fat content and well cooled. If you take cream with a fat content of less than 33%, then they will not climb into the cream and the mass will remain liquid. The fat content of cottage cheese does not matter, the main thing is that it is soft and homogeneous. To do this, you can rub the cottage cheese through a sieve. The amount of powdered sugar can be slightly changed to your liking.
Step 2:
If the curd is too dry, then add a little cream from the total amount to it and mash with a spoon so that the curd mass becomes pasty.
Step 3:
Then pour the remaining cream into the bowl.
Step 4:
Add powdered sugar. you can make powdered sugar yourself by grinding sugar in a blender or coffee grinder.
Step 5:
Now mix all the ingredients at low speed of the mixer, and then turn on the maximum speed and whisk everything together until you get a lush stable mass. The curd-cream cream turns out to be quite thick and holds its shape well.
Step 6:
Use ready-made cream to layer cakes or pastries. It will also be very tasty as a dessert, supplemented with fresh berries. This amount of cream was enough for me to assemble a cake into 4 cakes, with a diameter of 18 cm. Cook with pleasure!

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .

Instead of sugar, you can use a sweetener.

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.