Creamy curd cheese, reminiscent of grated curd paste, was very fond of confectioners and became the basis of many creams. The recipe for cream cheese for cheese cake goes well with sponge cakes, pastries from meringues and shortcrust pastry.

You should not just confuse this product with cream cheese or replace it with cottage cheese, as this is a completely different story. Cream cheese is not suitable for the preparation of sweet creams, and the curd will leave small grains in the structure, even after grinding through a sieve.

Cream Cheese for Cake - A Simple Recipe

Having prepared a cream cheese for leveling a cake or cupcakes, you can not be afraid that it will float even at room temperature. The total cooking time will not be longer than 10-15 minutes, and the student will be able to cope with all the processes. It is only important to choose quality ingredients and oil with a fat content of at least 82%.

For one small homemade cake you need to take:

  • 280 g cream cheese curd;
  • 100 g plums. oils;
  • 80 g of powdered sugar.

Actions:

  1. Put soft butter, sifted icing sugar and curd cream cheese in a container for the mixer.
  2. Beat all products for 5-7 minutes until smooth. Stabilize for a while in the cold before use.

So that the cooked cream does not become weathered during stabilization in the cold, you can immediately transfer it to a pastry bag and cool in it.

Cooking with Chocolate

Despite the fact that many confectioners love this type of filling for the simplicity of preparation and the stability of the form, they often bypass its chocolate version. There is a possibility that chocolate will not stain the mass in a uniform color, but turn into separate drops, but this will not happen if you prepare chocolate cream cheese with the following recipe.

List of required ingredients:

  • 300 g cream cheese curd;
  • 100 g of dark or milk chocolate without fillers;
  • 100 g plums. oils (82.5%);
  • 100 g of powdered sugar.

The sequence of cooking processes:

  1. At least an hour before cooking, remove the oil from the refrigerator and cut into cubes so that it becomes soft enough.
  2. Melt the chocolate until liquid. This can be done in the microwave with short pulses of 20 seconds, in a steam bath or in a bag for freezing, dipped in hot water.
  3. Beat creamy butter, liquid chocolate and powdered sugar with a mixer for five minutes. Then put the curd cheese to this mass and mix it with a mixer or an ordinary silicone spatula. Soak the cream for half an hour in the cold to stabilize and can be used as directed.

With cream

Cream cheese with cream is more capricious than its counterpart with butter. Failure awaits the housewives at the time of whipping cream. They either do not whip, or turn into butter, but those who have mastered this recipe will be able to decorate their cupcakes, fill cakes, layering and leveling cakes with a delicate cream.

To make cream cheese on cream you need to take:

  • 400 g cream cheese;
  • 100 ml of fat cream (from 33%);
  • 50 g of powdered sugar.

Cooking Algorithm:

  1. Cream and cheese cool well. It is preferable that they spend the night in the refrigerator. Degrease the whipping bowl and mixer whisk with vodka and put in the freezer for 30 minutes.
  2. Put all the components in a bowl and beat with a mixer first at minimum speed until all components are combined, and then go to maximum speed. In about five minutes, the mass will thicken and acquire a dense, stable structure.

Cream Cheese by Andy Chef

Andrei Rudkov, better known as Andy Chef, offers his cream recipe for curd cream cheese for cakes and cupcakes. This cream is able to maintain its shape for a long time even at room temperature. The finished product can be given a berry flavor by mixing it with several teaspoons of mashed potatoes from fresh or frozen strawberries (raspberries, blueberries, etc.), without loss of stability.

The proportions of the products in the cream:

  • 340 g of cream cheese;
  • 115 g plums. oils (fat content not lower than 82.5%);
  • 100 g of powdered sugar;
  • 10 ml of vanilla extract.

We prepare in the following way:

  1. The technology of whipping the cream itself is simple, but without proper preparation of the products, you can fail. Therefore, the day before, in the evening, it is necessary to remove the butter from the refrigerator and allow it to reach a soft creamy state at room temperature. Cream cheese on the contrary - you need to cool it well, leaving it on the top shelf of the refrigerator until immediately cooked.
  2. Soft oil should first be whipped together with powder at a maximum mixer speed of 5-7 minutes. This will allow you to get a whiter cream color and dissolve all the grains of powder. Then introduce the cheese and whisk for some time until smooth. Before you evenify the cake with cream, it is better to put it in a pastry bag or cover with a film in contact and let stand a little in the refrigerator.

With condensed milk

Another popular creamy combination is cream curd cream and condensed milk. Since the main ingredient has a fairly dense structure, adding condensed milk to it can not only regulate the sweetness of the final product, but also its consistency. Condensed milk can be taken plain or boiled.

List of products used:

  • 500 g of curd cream cheese;
  • 100-300 g of condensed (regular or boiled) milk.

Cooking method:

  1. Put cheese and a tablespoon of condensed milk in the dishes. Start whipping the mass with a mixer, adding condensed milk on a spoon.
  2. After bringing the mass to the desired consistency and adjusting its sweetness, you can proceed to decorate the confectionery.

The most budget way to cook

The composition of this layer uses creamy curd cheese, which cannot be called a cheap product, especially considering how much is required for the layer and coating of one small cake, and often it can only be purchased at large supermarkets. But there is a budget way to make cheesecake cream for a cake.

In this case, you will need:

  • 800 g sour cream with a fat content of 20%;
  • 100 g of powdered sugar from ground sugar.

Operating procedure:

  1. From the gauze cut, you need to make a bag. Gauze is laid in six layers on a colander. Sour cream is poured on top, the cheesecloth is tied in a knot and right in the colander installed above an empty bowl or pan, they are sent to the refrigerator for a day.
  2. After time, whey will appear in the container under the colander, and the sour cream will remain in the gauze bag. This product will perfectly replace creamy curd cheese in a cream. Further cooking boils down to whipping sour cream with powdered sugar. The output will be 460-500 g of the finished cream. A by-product (whey) can be used to bake delicious pancakes.

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