Curd cream is the most popular addition to desserts - cakes, eclairs and just fruits. In addition, prepared from low-fat cottage cheese, it has a reduced calorie content, and for this reason is popular with “losing weight ladies”. Below are several options for simple and tasty creams for various types of desserts.
Material Content:
Curd cream - a classic recipe
For a classic cream, you need very little time and a minimal amount of products. It can be used for baking, a layer of cakes and layered cakes, or as a basis for the preparation of a more complex cream.
For cooking according to the classic recipe you will need:
- cottage cheese (fat) - 250 g;
- 350 grams of powdered sugar;
- butter - 50 grams;
- 1 tsp vanilla extract.
First you need to mix the vanilla extract with cottage cheese (9% fat). Then add the butter, whisk with a blender. After obtaining a homogeneous mass, gradually pour the powdered sugar. This component should be sieved,
to exclude the formation of lumps. You need to mix it with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.
On a note. The cream before applying to the cake or before using for the layer, you need to keep in the cold. This will give stability to the curd layer of dessert.
Read also:curd cream for sponge cake
How to make for eclairs?
Eclairs have long won the hearts of lovers of sweets. This also has the merit of a cream that serves as a filling.
Curd cream for eclairs is prepared from the following products:
- 4 yolks of chicken eggs;
- cottage cheese - 400 grams;
- vanillin;
- 0.2 l of fat cream (from 30%).
Yolks should be grated with sugar, beat the cottage cheese with a blender, and also whip the cream to a state of elastic foam. We combine all the ingredients, add vanillin, carefully beat with a mixer or blender. For 1-2 hours, put in the cold. Using a pastry syringe, we inject part of the filling into each eclair.
For sponge cake
Sponge cake is a delicate dessert that should have the same delicate cream hat.
To prepare a light curd cream for biscuit cake, you will need the following products:
- icing sugar - 180 g;
- cottage cheese (8-9%) - 480 g;
- water - 180 g;
- 20 grams of gelatin.
Dry gelatin should be diluted with water and left for 40-50 minutes. Beat cottage cheese with a blender to eliminate lumps, achieve uniformity. Gelatin, which has already thickened, needs to be slightly warmed up so that all the granules dissolve, allow to cool. In the cottage cheese, gradually add the powdered sugar, mix with the gelatin mass. It is suitable not only as a decor, but also able to play the role of a layer of biscuit.
From curd cheese
Cream of curd cheese is used not only as a cake decoration, but also as a “spread” for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use cream to create cakes from cookies, cream and melted chocolate.
For cooking, you need to prepare the following number of products in advance:
- oil drain. - 120 grams;
- curd cheese - 280 g;
- 90 g of powdered sugar;
- vanillin.
The softened butter is sent to the blender and when whipping, gradually add the powdered sugar with a pinch of vanillin. After the butter and powder turned into foam, add all the cheese, whisk for 2 minutes. The resulting mass is recommended to be stored in the refrigerator.
Creamy Curd Cream
Creamy curd cream has a light structure, pleasant delicate taste and melting texture. This type of dessert is characterized by low calorie content, since fat-free cottage cheese is used in its preparation.
To prepare a delicious low-calorie cream you will need these products:
- cream - 200 grams;
- cottage cheese (low-fat) - 200 g;
- granulated sugar - 100 g;
- tsp vanillin.
The cottage cheese component must first be passed through a large sieve to eliminate pieces and lumps. For this purpose, the blender also successfully copes. Separately, whip the cream, sugar with vanilla. Put together the curd and creamy mass. Snow-white decor can be sprinkled with chocolate chips on top.
On a note. When whipping cream, you need to put the mixer or blender at medium speed. But the whisk does not work out to achieve the formation of persistent, uniform, curd foam.
For cupcakes
For small cakes (cupcakes), you can make a cream with a fruity or berry flavor, such as lemon-orange.
To prepare the curd cream for cupcakes, you need to prepare the following components in advance:
- cottage cheese (9-10%) - 300 g;
- 1 lemon or orange;
- syrup - 70 ml;
- cream - 340 ml;
- orange peel;
- walnuts - 50 g;
- vanillin - 1 sachet;
- sugar - 110 g.
Soften the cottage cheese, bring to uniformity using a mixer or blender. Mix vanillin with sugar and add to the curd, beat again with a blender until a foam forms. Nuts must first be fried, chopped. Add fresh citrus zest to the cream and stir. Beat slices of peeled citrus fruits (lemon or orange) with a blender until juice, pour sugar syrup into it. Combine all the resulting masses and mix well.
On a note. All dairy products must be fresh.
Curd cream
This type of dessert is quite thick, and on the cake you can create a whole foamy hat, decorate the figures with a pastry syringe or simply cover the dessert with a thick layer of cream.
To prepare a thick sweet cream you will need the following list of products:
- sour cream - 3 tbsp. l .;
- cottage cheese (5%) - 400 g;
- sugar to taste;
- vanillin - 1 sachet.
First you need to beat a fresh cottage cheese with vanilla, using a submersible blender or mixer. This helps to achieve a dense consistency in just a couple of minutes. It is recommended to gradually increase the speed, and by the end of the whipping - gradually reduce it. The finished mass must be placed in the cold for half an hour - it will be saturated, infused and become even more dense.
