Cottage cheese cake cream

Cottage cheese cake cream

The cake cannot be called a diet meal, but many housewives try to make it, if not low-calorie, then at least useful. To this end, for the preparation of dough and creams using natural products, the benefits of which are preserved even after heat treatment. These include cottage cheese, rich in protein, calcium and other substances needed by the human body at any age, especially in children. Cream cake from cottage cheese can be very different, as the main ingredient is combined with butter, then with sour cream or yogurt, then with condensed milk or cheese. A suitable variant of cottage cheese cream can be chosen for almost any kind of confectionery.

Cooking Features

The process of making cheesecake for the cake is not complicated and lengthy. Even an aspiring cook will cope with the task. To get the best result will help him to know a few moments.

  • Granular cottage cheese is not very suitable for making cream, because it does not allow to achieve a completely smooth consistency. With a fat cottage cheese cream can come out too heavy. Confectioners advise to choose a soft product with fat content from 0 to 9%.
  • Quality of cottage cheese plays a big role. Often on sale can be found curd product, which included a significant place occupied by herbal ingredients. It is less tasty and healthy compared to cottage cheese made exclusively from cow's milk. It should also be fresh and not have a bitter taste, which give antibiotics to fermented milk products, which some manufacturers add to prevent early souring.
  • Whatever cottage cheese you buy for a cream, you must rub it through a sieve before you start cooking. If you want to speed up the process, you can turn the curd through a meat grinder or kill with a blender. This is done in order to cut turned out without lumps.
  • Most curd cream creams require whipping. Sometimes you can whip the cream with a whisk, but most often it turns out to be too dense for this. Using a mixer will be the best option.
  • Curd cream in most cases turns out to be dense enough to be used for decorating confectionery and for sandwiching them. However, sometimes, when it is required that the cream keeps its shape better and does not squeeze out under the weight of heavy cake layers, gelatin is added to it during preparation.

Cream made from cottage cheese is well repainted. You can achieve the desired effect by adding fruit or berry syrup, cocoa powder and other natural colors to the cream. However, experienced confectioners prefer to use for this purpose gel food dyes.

Curd cream with sour cream

Composition:

  • cottage cheese - 0, 3 kg;
  • sour cream - 100 ml;
  • icing sugar - 80 g;
  • vanillin - 1 g.

Method of preparation:

  • Pass the curd through a sieve.
  • Mix it with sour cream, powdered sugar and vanillin.
  • Beat the cream with a mixer to make it more airy.

Sometimes for the preparation of sour cream and curd cream, the main ingredients are taken equally and added to it instant gelatin. If instead of cottage cheese you use sweet curd mass, take a little more than indicated in the recipe, and reduce the amount of powdered sugar, on the contrary.

Cream of cream and cottage cheese

Composition:

  • fatty cream - 0, 25 l;
  • cottage cheese - 0, 2 kg;
  • fine crystalline sugar (or powder) - 80 g;
  • chilled boiled water - 50 ml;
  • instant gelatin - 10 g;
  • vanillin - 1 g.

Method of preparation:

  • Cool the cream, dishes and mixer tips.
  • Curd cheese through a sieve.
  • Pour gelatin with water, leave for 20 minutes so that it swells. Heat the composition in a water bath so that the gelatin is completely dissolved. Cool it to a temperature just above room temperature.
  • Whip cream to steady peaks. Beat start at low speed, gradually increasing it.
  • Continuing to whip the cream, add vanillin and sugar in a thin stream.
  • Without stopping beating, half a spoon, put the cottage cheese into the cream.
  • Pour the gelatin into the cream while beating it with a mixer.

The cream has an optimal consistency for sandwiching the cake and decorating the cake. After cooling, it becomes denser and keeps its shape well, does not sag under the weight of the cake.

Sweet curd cream

Composition:

  • cottage cheese - 0, 25 kg;
  • icing sugar - 0, 3 kg;
  • butter - 50 g;
  • vanilla extract - 5 ml.

Method of preparation:

  • Combine mashed cottage cheese with a sieve with softened butter and vanilla extract.
  • Beat the curd with a mixer, turning on the appliance at medium speed.
  • Spoon the icing sugar over the spoon and stir until smooth. Larger sugar for this recipe is not suitable. If you do not have powdered sugar, you can make it from sugar, grinding it in a coffee grinder or using a blender.
  • When all the powder has been mixed into the curd mass, whip the cream with a mixer and use as directed.

The cream made according to this recipe is suitable both for decorating a confectionery product and for sandwiching it, if the cakes are not too heavy.

Butter cream from cottage cheese for biscuit cake

Composition:

  • cottage cheese - 0, 4 kg;
  • butter - 0, 2 kg;
  • fine-grained sugar or powdered sugar - 150 g;
  • cinnamon or vanilla - to taste.

Method of preparation:

  • Remove the butter from the refrigerator, cut it into slices, put them in a bowl and leave at room temperature until softened.
  • Add sugar, vanilla or cinnamon to butter. Beat with a whisk or mixer.
  • When the sugar has dissolved, add to the oil mixture, grated curd through a sieve. Whisk the products together.

The cream prepared according to this recipe is ideal for sponge cake. It's easy to make chocolate. To do this, together with powdered sugar, just pour a couple of tablespoons of cocoa powder or use chocolate butter to make it.

Curd Cream with Condensed Milk

Composition:

  • cottage cheese - 0, 2 kg;
  • fat sour cream - 100 ml;
  • condensed milk - 100 ml;
  • butter - 100 g;
  • powdered sugar - 40 g.

Method of preparation:

  • Whip the softened butter with powdered sugar, set aside.
  • Cottage cheese, rubbing through a sieve, mix with sour cream. Beat the mixture with a mixer.
  • Pour condensed milk in a container with curd. Beat the food together until the mass is smooth.
  • Combine the curd mass with butter, beat them together.

To make the cream more dense, it is sufficient to cool it. To flavor it, orange or lemon peel is most often used. You can mix in cream and crushed nuts.

Cream of cottage cheese and cheese

Composition:

  • curd mass - 0, 2 kg;
  • cream cheese - 0, 3 kg;
  • icing sugar - 100 g;
  • fatty cream - 100 ml.

Method of preparation:

  • Put the cheese in a bowl, add icing sugar to it, beat it until a homogeneous composition is obtained.
  • Add the curd mass, whisk it with the cheese.
  • Beat the chilled cream separately.
  • Combine the cream with the main mass, whisk them together.

This cream can be used to make so-called “naked” cakes, which are made using the minimum amount of cream, but which at the same time look very attractive. Cheese cream cheese can be laid in thin layers, and they will completely cover the cakes, they will not crawl out from under them.

Curd cream is often used for sandwiching and decorating cakes. He copes well with his tasks and at the same time is useful. You can make it according to several recipes. The choice depends on the goals pursued by the chef.

Comments (0)
Search