Cottage cheese butter cream for cake

The cream is very tasty and holds its shape well. The taste of this cream is very similar to the curd mass. In principle, this is what it is - after all, the classic curd mass just consists of cottage cheese mixed with butter. This cream is quite greasy and dense, but it holds its shape perfectly, thanks to which you can align cakes with this cream (only remove the zest from it). You just need to make sure that there are no lumps in it. In addition, various flowers can be planted from the cream using a pastry bag.Just before that, the cream should be well cooled.

Maria

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

300

Butter

200

Powdered sugar

200

Lemon zest

Vanillin

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 43 % 26 g

Carbohydrates 45 % 27 g

365 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 40 min

Step 1:
Measure the ingredients. For the curd-butter cream for the cake, we will need: cottage cheese (not dry, from 5% fat content), butter at room temperature, powdered sugar, lemon zest, vanillin.
Step 2:
Combine soft butter with powdered sugar.
Step 3:
Beat the mass with a mixer until fluffy.
Step 4:
Pre-whisk the cottage cheese with a blender to a homogeneous creamy consistency or rub through a sieve. If you use wet cottage cheese in briquettes, then you do not need to wipe it. Without ceasing to beat, add the mashed cottage cheese to the cream in parts.
Step 5:
Add lemon zest, and vanilla. Beat again. Put the cream in the refrigerator for 20 minutes and only then layer the cakes with it.

This cream can be used as an independent dessert, adding pieces of fresh fruit or berries, nuts or grated chocolate to it.

In order for the cream to turn out to be of high quality, you need to take into account several points:

- the creamy mass should be smooth, without grains.Therefore, it is necessary to track in advance what quality of cottage cheese you are buying;

- the cream is easy to stain, but in this case it is better to use gel dyes, they are bright and dissolve more evenly;

- work better with a well-cooled cream - so it will keep its shape better and longer;

- after finishing the assembly and layering the cake with cream, you need to put it back in the refrigerator for at least 1 hour, and preferably 2-3.

With this cream, you can layer cakes with any type of cakes. I used it for puff pastry cakes. And when cutting the cream did not flow, it turned out to be a very smooth cut. It is also great for sponge cakes and honey cakes. This cream is excellent for layering Napoleon.