Cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out light and lush. Cottage cheese must be taken nonfat with a fat content of 5% (preferably home). In order for the curd cream for the biscuit cake to turn out to be the most airy, the dairy products that are used in the recipe must be whipped in a blender in advance.

Classic curd cream for biscuit cake

A traditional curd cream only requires affordable products and only 15 minutes of time. It is important only to strictly follow the technology of its preparation.

It is necessary:

  • 300 g of cottage cheese 9% fat;
  • 440 g of powdered sugar;
  • 2 g of vanillin;
  • 70 g of butter.

Cooking method.

  1. The oil is allowed to melt a little under natural conditions and combined with curd and vanilla.
  2. Beat the ingredients with a mixer at medium speed until splendid.
  3. Next, the composition is mixed with a spoon, pouring powder in parts. Preliminary it is better to sift it through a fine sieve.
  4. All components are again whipped with a mixer in a minimum mode of 3 minutes. It should make a light, airy cream.

Useful advice: if the curd cream turned out to be too thick, biscuit cakes should be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Gelatin Recipe

Gelatin cream is ideal for multi-layer colored cakes: in the context of such a dessert looks very impressive.

Required Products:

  • 480 g of cottage cheese with a fat content of 5-8%;
  • 80 g of sugar;
  • 100 g of powdered sugar;
  • 20 g of granular gelatin;
  • 120 ml of boiled chilled water.

Cooking technology.

  1. Gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method for swelling gelatin may vary from different manufacturers, so you need to read the information on the package).
  2. The hardened gelatin is heated in a water bath, then cooled.
  3. Combine cottage cheese, powder, sugar, gelatin. Stir whisk.
  4. Before use, the curd cream with gelatin is refrigerated for 20 minutes.

Curd cream

To prepare this cream, only 3 components are required, however, it is very important to observe the technology. If you whip the products longer than necessary, the air mass will turn into a liquid.

The cream will be more magnificent if the sweetened sour cream is cooled in advance.

Ingredients:

  • 250 g of cottage cheese with a fat content of 8%;
  • 400 g fat sour cream;
  • 160 g of granulated sugar.

Cooking method.

  1. Cottage cheese is taken homogeneous or rubbed through a sieve so that not a single grain is left.
  2. Sugar is dissolved in sour cream.
  3. Sweet sour cream and cottage cheese are combined and whipped until airiness with a mixer in slow mode for strictly 8 minutes.
  4. Sour cream curd cream before use is cooled for 40 minutes.

Useful advice: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a slow cooker?

Using a slow cooker, you can make a custard in 15 minutes, which can be used not only to smear the cakes, but also to decorate the dessert.

Ingredients:

  • 250 g of cottage cheese;
  • 0.5 l of milk;
  • 200 g of granulated sugar;
  • 3 eggs;
  • 50 g of wheat flour;
  • 100 g butter.

Cooking steps.

  1. They take out oil in advance to make it softer.
  2. Mix beaten eggs, sifted flour, melted butter and sugar. Separately, beat the cottage cheese and combine with the total mass.
  3. Milk is poured into the multicooker bowl and the “Heating” mode is turned on. Warm up to a warm state.
  4. A thin stream pour milk into the main composition. Mix well.
  5. The resulting mixture is poured into a slow cooker and set the mode "Quenching" for 5 minutes (if you need a thick cream - for 8 minutes).
  6. Ready cream is cooled first on the table, then in the refrigerator.

Recommendations In order not to damage the surface of the pan, use a special scoop.

Chocolate Curd Cream

This cream attracts with an exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Necessary components:

  • 600 g of fatty (preferably homemade) cottage cheese;
  • 100 g of milk or dark chocolate;
  • 400 ml whipping cream;
  • 100 ml of fat milk;
  • 20 g of instant gelatin;
  • 1 g vanilla;
  • 50 ml of strongly brewed coffee;
  • 60 g of granulated sugar.

Recipe.

  1. The cream is pre-cooled and then whipped with half the cooked sugar into a strong foam.
  2. Gelatin is soaked in water and heated in a water bath.
  3. Cottage cheese is ground with leftover sugar and vanilla. Filter coffee and pour into the curd mass, mix well.
  4. The chocolate is broken into slices, filled with milk and melted in the microwave or in a water bath.
  5. All ingredients are combined in a large bowl and gently mixed.

More materials:curd cream

With condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. So that the layer does not turn out to be excessively sweet, the components are diluted with fresh lemon juice.

Required Products:

  • 350 g of cottage cheese;
  • 100 g of condensed milk (unboiled);
  • 50 g of powdered sugar;
  • 1 g vanilla;
  • 180 g butter.

Recipe.

  1. In a roomy cup, use a submersible blender or a mixer to beat pieces of butter with powdered sugar.
  2. Continuing to whisk in slow mode, the condensed milk is introduced in parts (one spoonful at a time).
  3. The cottage cheese is ground through a fine sieve and added to the first mass. Continue to beat with a mixer at low speed.
  4. The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Cottage cheese and yogurt cream

The product is very light, has a delicate taste and low calorie content.It is preferable to take yogurt without additives and supplement it with natural juices.

For cooking you will need:

  • 500 g of non-grained curd 5% fat;
  • 400 g of natural yogurt;
  • 20 g packaged gelatin;
  • 80 g of granulated sugar;
  • 120 ml of water;
  • 40 ml of concentrated juice to choose from.

Cooking technology.

  1. Gelatin is poured with cold water for 40 minutes.
  2. Beat cottage cheese with a mixer, add yogurt and continue to whip. In the process, sugar is poured.
  3. The swollen gelatin is heated in a water bath until the granules disperse.
  4. Continuing to whip the curd and yoghurt mass, add gelatin and juice.
  5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Curd and banana cake layer

Banana is able to improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of the cottage cheese, you should add this fruit.

You will need:

  • 0.5 kg of cottage cheese;
  • 3 medium ripe bananas;
  • 2 raw yolks;
  • 50 g butter;
  • 200 g sour cream;
  • 100 ml of milk;
  • 70 g of sugar;
  • 10 g vanilla sugar.

Cooking method.

  1. Beat the yolks separately first, then with sugar. Grind thoroughly until the sand dissolves.
  2. Heated milk, put sweet yolks in it and, bringing to a boil, turn off the stove. The mixture is cooled at ordinary temperature.
  3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. All beat in a blender.
  4. A milk-yolk mixture is introduced, mixed.
  5. The finished cream is placed in the refrigerator for half an hour.

    6. Creams based on cottage cheese are ideal for any biscuits. They are perfectly combined with light, chocolate cakes, both simple and with various fillers.

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