Cream cheese is essentially a cream based on soft cheeses and cottage cheese. Complement it, who is in that much, then berry puree, or nuts, although simply combining cheeses of different tastes, you can get a result that is completely different from the base one.
The advantages of cheese and curd creams are in their density and rare stability. They are used, including, for complex shapes, because they are rightly considered a very convenient means of decoration.
Cheese Cream Cake Recipes - General Cooking Principles
• Cream cheese is a cream cheese mass, which is used to soak cakes, level their surface and decorate the surface of the dessert. In the preparation of cheese cream using soft curd cheeses, as well as cottage cheese. The fat content of fermented milk products is selected to your taste, the main thing is that the cottage cheese should not be too grainy and dry. From soft cheese curds for cheese cream can be taken as expensive: Mascarpone or Philadelphia, and their budget analogues: President, Hochland or Viola.
• Recipes for cheese cream cake are simple and easy to prepare. The cheeses are whipped with a mixer to the pomp, adding sugar in the form of sand or powder, after which other components gradually interfere, which, like the sweetener, is introduced into the cream in small portions. The result depends not only on the exact observance of prescription recommendations, but also on the quality and freshness of the products used. Equally important on the quality whipping cream has the temperature of the products. In case of non-observance of the recommended temperature conditions, the mass can not be whipped and stratified in the process of preparation. The proportions of the products may vary within certain limits at the discretion of the pastry chef. It is worth noting that cream cheese must contain a lot of cheese.
• To make cheese cream, butter or cream is often added to the main products. The oil makes it more stable, and the cream gives a more delicate creamy taste.
• Butter cream cheese is used to decorate an already finished cake. To create certain details of the decor, it is tinted with food dyes, interfering them in the already prepared cream.
Cream cheese cream - a recipe for a cake of two types of soft cheese
Cheese cake cream, which uses two types of cream cheese: Philadelphia and soft Mascarpone. Most often, they are perevalivayu biscuit cakes from honey dough. Such a cream cheese mass holds the shape well and is suitable not only for the interlayer, but also for decoration.
Ingredients:
• five tablespoons of homemade sugar powder;
• vanilla essence - teaspoon;
• 250 gr. soft mascarpone cheese and creamy, varieties philadelphia
• cream with fat content not lower than 35% - 350 gr.
Cooking Method:
1. In a deep bowl, place both kinds of cheeses and mix with a mixer turned on at the lowest speed. At this stage, two minutes will be enough.
2. To break the powdered clumps, sift it on a sieve, then pour to the whipped cheeses and continue the process, increasing the speed from medium to maximum until the cream base becomes fluffy.
3. Without reducing the speed, pour into the cream cold, almost ice cream. Add them gradually, adding literally two spoons each time.
4. Ready cream cheese can be applied immediately, if you need a thicker, place it for an hour in the refrigerator.
Cream Cheese - recipe for cottage cheese cake
Such cheese mass can be used not only for a layer of cakes. She can stuff any cakes, decorate various desserts. The cooking process is also simple, as long as dairy products are well cooled, and the proportions of the products can be changed, taking into account their own preferences. If cream cheese will be used for decoration, there should be a lot of cheese in it, otherwise the mass will not keep its shape.
Ingredients:
• cottage cheese, varieties “Kaymak” - 400 gr .;
• fine sugar - 100 gr .;
• 100 ml high fat cream.
Cooking Method:
1. For twenty-five minutes, place a carton of cream and a bowl of beaters from the mixer in the freezer. Then remove, pour the cream into a cooled container and whisk until you get lush, unstable peaks.
2. From sugar in a coffee grinder, prepare the powder and pour it into a bowl of cheese, whisk. 3. Continuing to whip, add the whipped cream into the cheese, adding in small portions. Beat at the lowest speed.
Chocolate-curd cream cheese - a recipe for a cake of biscuit cakes
Light cream cheese, which will be not only a good complement to the biscuit torus, you can cook almost any dessert with it. To cheese and cream cheese well connected, they must be equal to the temperature and preferably room temperature. Preheat food in advance.
Ingredients:
• 280 gr. homemade, high fat cottage cheese;
• creamy fresh cheese, soft varieties of mascarpone - 200 gr .;
• white, hundred gram bar of non-porous chocolate.
Cooking Method:
1. Pre-remove all products from the refrigerator so that they evenly warmed to room temperature. Otherwise, the difference in the temperature of the products will lead to the fact that the cream does not scatter, and exfoliate.
2. Grind the cottage cheese in a meat grinder, and then grind it through a sieve and put the cheese into a mass.
3. Chop the chopped chocolate slowly in a water bath and set aside to cool.
4. Bring cheese up until smooth, and, without interrupting the process, add melted chocolate to the spoon.
5. Place the cream cheese in the common compartment of the refrigerator for an hour and a half, and only then use it for its intended purpose.
Nut Cream Cheese - Recipe for Cake (with gelatin)
Stable cheese mass with gelatin badly permeates any cakes, so it is better to use it to level the surface of the cake. If you still try to sandwich the cake with this cream, soak the cakes in advance. Gelatin is added after soaking in water and blooming by heating in a water bath. Before mixing with products, it is recommended to cool the gelatinous mass.
Ingredients:
• lemon peel chopped on a grater - 1/3 tsp;
• fatty cream - 250 gr .;
• granulated gelatin - 2 tbsp. l .;
• 250 gr. Sahara;
• a little more than half a cup of walnut kernels;
• vanilla sugar - 1 gr .;
• fatty cottage cheese - half a kilo.
Cooking Method: 1. Soak gelatin, fill it with half a glass of drinking, cold water. When the granules swell, put the bowl in a water bath and warm up, dissolve, then cool.
2. Wipe the curd through a rare metal sieve so that the cream does not have its grains. Prokalite nuts in a dry ordinary frying pan, cool.
3. Transfer the grated curd mass to a deep bowl, add sugar and vanilla, whisk.
4. Almost at the end of whipping, when the grains of sugar evenly disperse in the curd and the mass gains pomp, enter the gelatin and add the lemon zest.
5. In a separate clean dishes until fluffy, whip the cream. Adding small amounts of whipped creamy mass to the curd, gently mix it with a spatula.
6. Put the finely chopped nuts in the finished cream and put in the cold for an hour and a half.
Cream cheese cream - a recipe for a cake with butter
In the cream cheese prescription is added berry puree. It can be made from fresh or frozen berries. Frozen fruits are recommended to be thawed well in the air before chopping and let the excess moisture go. For this, the berries are laid out in a colander under which a deep plate is placed.
Ingredients:
• icing sugar - 90 gr .;
• a pound of fragrant fresh berries, preferably black currants - 500 gr .;
• 340 gr. soft curd cheese;
• powdered vanilla - 1 tsp;
• butter, high-grade oil - 125 gr.
Cooking Method:
1. Cool cheese curds well, and butter, on the contrary, soften, cut into small pieces.
2. Add powder to lightly melted butter and whisk using the average mixer speed for about six minutes.
3. Use fresh blender to make puree from fresh or well-thawed berries and gently mix it into the already-whipped mass.
4. For the impregnation of the cake, the berry cream cheese will suit immediately after cooking, and it is better to cool it before coating the whole cake.
Cream cheese cream - a recipe for decorating the cake
Thick cream cheese from soft cheese with butter is most often used to decorate and decorate the top of the cake, as well as its sides. After solidification, it does not flow, even if the cake is kept warm for a long time. When applying it is applied evenly. To whip the mass does not exfoliate, use only natural oil with a high percentage of fat. Ingredients:
• half a cup of homemade icing sugar;
• two spoons of fresh vanilla sugar;
• 120 gr. hardened cream or natural, 72%, butter;
• soft cheese Viola, or similar - 340 gr.
Cooking Method:
1. Cut the butter, softened in heat, fold into a voluminous bowl and start to beat with a mixer, gradually adding approximately a spoonful of powder.
2. When all the powdered sugar is injected, continue to beat, placing cheese in small pieces (no more than a dessert spoon at a time) to the butter.
3. Add vanilla sugar and distribute it evenly throughout the cream, whipping with a mixer for a minute.
4. Cream cheese will be ready, as soon as you enter all the cheese, and the mass will get lightness.
Cheese Cake Cream Recipes - Technology Tips and Tips
• If the finished cream is not sweet enough, add the powdered powder to it. It is not recommended to bring sugar to the desired sweetness, since its crystals will no longer dissolve and will crackle on the teeth.
• For whipping, you can use a mixer or, at your discretion, a blender. The main thing is not to over-mass air, otherwise it will be bad to lie on the cake.
• It is not recommended to immediately pour all the sugar or powder. It is desirable to add them in doses, in small portions in the process of whipping, regularly trying on the sweetness.
