Cream cheese for cream cake with cottage cheese

The most lush, simple and fast, delicious! Cream cheese for a cream cake with cottage cheese is a thick and perfectly shaped cream that can be used both to layer cakes and to decorate cupcakes with a beautiful cap on top. It is very easy to cook it, even a novice pastry chef can cope.

katushafin

Recipe author

Cream cheese for cream cake with cottage cheese cheese

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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 10 % 4 g

Fats 63 % 25 g

Carbohydrates 28 % 11 g

288 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make cream cheese for cupcakes and cream cake? Prepare the products. Cheese for cream cheese is suitable for soft cottage cheese or cream, such as Philadelphia, Violette, Almette, Cremette. They should be without additives, natural. Remove the cheese from the refrigerator in advance, it is better to interfere with the cream in a warm form. But it is better to use well-cooled cream. The taste and consistency of the cream will depend on the choice of cream, so pay special attention to this.
Step 2:
Cream should be natural, without vegetable additives, with a fat content of at least 33%. Cream with less fat content will not rise, but will remain liquid. Pour them into a bowl, add powdered sugar. Use powder, not sugar — the powder will dissolve faster and better than sugar. Start whipping the cream at low speed. When they begin to thicken, turn up the speed and continue whipping until a homogeneous and fluffy mass is obtained.
Step 3:
When whipping cream, the main thing is not to overdo it and not make butter out of them. Put the cheese in the cream.
Step 4:
And again with a mixer at low speed, mix the cheese into the creamy mass. Do this very carefully so that there are no lumps left in the cream. Sometimes I don't use a mixer, but stir the mass with a whisk. This process is longer, but at the same time the cream will definitely not be stratified. Try the ready-made cream for sweetness, it seemed to me that you can add more powder.
Step 5:
Put the cream cheese in a pastry bag with a nozzle. I use the nozzle "closed star". Use a bag to put beautiful caps on top of cupcakes. There is a lot of cream according to this recipe, it will be enough for about 16 cupcakes or for a layer of a whole cake.
Step 6:
Cream cheese for cupcakes and cake with cottage cheese holds its shape perfectly and does not fall off over time. Before serving, you can cool the products with cream a little. Enjoy your meal!

How to whip cream correctly? 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.

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.

For whipping cream, it is better to prefer powdered sugar. The cream is whipped up fast enough and the sugar may not have time to melt.
Add sugar or powdered sugar gradually, when the cream is already a little whipped (soft peaks will remain on the surface of the cream from the whisk). If you add powdered sugar (sugar) all at once or before whipping cream, they may not be whipped.