Ricotta cheese cream for cake

An indispensable cream in the preparation of cakes and pastries! Recently, cream based on cottage cheese has become very popular. And for good reason! They are as delicate as cream-based creams, but at the same time they also have a unique, I would even say, exquisite taste. This cream will successfully complement not only any pastries, but also fruit or berry desserts. The main thing is to know how to cook it properly!

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 14 % 6 g

Fats 43 % 18 g

Carbohydrates 43 % 18 g

274 kcal

GI: 16 / 0 / 84

Step-by-step cooking

Cooking time: 15 min

Step 1:
To prepare the cream, take chilled cream with a fat content of 33-35%. Pour the required amount of cream into the whipping bowl. Start whipping at a low speed.
Step 2:
In the process of whipping at low speed, add powdered sugar to the cream. Continue whipping at low speeds for about a minute. During this time, the powdered sugar should dissolve in the cream. Then turn on the revs at full power.
Step 3:
Beat the cream to a lush steady state.
Step 4:
Add ricotta cheese to the whipped cream, which should be at room temperature. Before preparing the cream, first remove the cheese from the refrigerator so that it has time to heat up. This cheese will better interfere with the cream and the consistency of the cream will be more uniform and without lumps.
Step 5:
Stir the cheese into the cream until smooth. The finished cream should have a smooth, even texture.
Step 6:
Ricotta cheese cream is ready! Use it to layer cakes.

To enhance the creamy taste, ricotta is very often supplemented with cream. Most often this is done in a ratio of 1:1. In order for the cream to be stable and stable, the cream must be sufficiently fatty. Fat content of at least 33%. And before whipping, they must be cooled at a temperature of 2-3 degrees in the refrigerator.

Cream should not be frozen before whipping — otherwise, during whipping, they will be stratified and a whey with butter will turn out! Buy only fresh chilled product for these purposes.

The finished cream is great for filling cakes and pastries. They can make beautiful cream caps on cupcakes. And also this cream looks great in open cakes with honey cakes.
The taste of the finished cream can be varied with berry puree. To do this, just gently mix in the cream, for example, raspberry or blueberry puree. And the color of the cream, quite, can be changed with the help of food dyes.
If you have a culinary imagination, with the help of this cream you will be able to create various confectionery masterpieces. Cook with pleasure!