Curd cheese is an amazing product that is ready to eat.
But much more interesting are creams for cakes, cakes, sandwiches and other snacks.
In this cheese, you can add even sugar, even salt, which we will do!
Curd cheese cream - general principles of preparation
Curd cheese usually has a dense, thick consistency. Before use, remove it from the jar and stir it. You can then add other ingredients.
What is laid in sweet creams:
• sugar, powder, honey, syrups;
• butter, sour cream, cream;
• vanilla, flavors;
• fruits, berries, concentrates.
Sweet creams coat cakes for cakes, pastries, fill baskets, decorate cupcakes. You can vary the flavors, color, add a variety of ingredients.
No less popular salty creams - spreads. They are used for all kinds of snacks, sandwiches, rolls.
What is put in salted creams:
• vegetables, greens;
• nuts;
• mushrooms;
• fish, mostly red.
All types of creams are not subject to long storage. It is desirable to use the mass immediately after preparation.
Cream of cottage cheese with butter
The recipe for the amazing Cheese cream that is perfect for sponge cakes. It can be used under mastic and other decor.
Ingredients
• 0.28 kg of cheese;
• 0.12 kg of oil;
• 1 pinch of vanilla;
• 90 grams of powder.
Cooking
1. Choose an oil in which the percentage of fat is at least 80. In this case, the cream will turn out to be correct. We cut into pieces, leave for a while warm.
2. Immerse the mixer in a bowl, beat the butter. Gradually fill the icing sugar and vanilla. The mass should be completely snow-white, lush.
3. Now you need to enter the curd cheese. Add it all at once. Beat with a mixer for another two minutes.
4. The cream is ready! In addition to vanilla, you can put in it other flavors, colors to your taste.
Chocolate Cream Cheesecake Cake
Sour cream is also present in this cream cake. It is very important that it is quite fat and thick, preferably at least 30%.
Ingredients
• 280 g cheese curd;
• 200 g sour cream;
• 130 g of powder;
• 100 g chocolate.
Cooking
1. Take a good chocolate with a high content of cocoa, break into pieces, put in a bowl.
2. Add one spoonful of sour cream, put in the bath. We melt to homogeneity, we try not to overheat. Therefore, periodically stir.
3. Beat the rest of the sour cream with icing sugar.
4. Open curd cheese, shift to cream. Stir.
5. Add melted chocolate, whisk again.
6. Leave the cream for half an hour in the refrigerator, if necessary, so that it thickens.
Curd cheese cream with dill and cucumber
A variant of salted cottage cheese cream that is ideal for sandwiches. Such spreading can be used on its own or as a basis for a red fish sandwich.
Ingredients
• 0.2 kg of cheese;
• 0.07 kg fresh cucumber;
• 0.5 cloves of garlic;
• salt, black pepper;
• 0.5 buns of dill.
Cooking
1. Put the salt in the cheese, add the black pepper and knead it thoroughly so that the grains are dissolved.
2. Cut the cucumber into small cubes, send to salted cheese.
3. Dill sprigs washed, removed the largest copies, chop finely.
4. Pour dill to cheese, stir thoroughly. Use the mass as intended.
5. Since the composition of fresh cucumber, spreads are not stored for more than 6 hours in the refrigerator. Before each use, the mass will need to be stirred well.
Cream for cottage cheese and cream cake
The recipe for an airy and tender cream for cottage cheese cake. Also, this mass is suitable for decorating sweet baskets, cupcakes and other cakes. Cream is needed for whipping. That is, the fat content should be at least 30%.
Ingredients
• 300 grams of cheese;
• 200 g of cream;
• 120 g of powder;
• 1 g vanilla;
• 1 bag thickener, if needed.
Cooking
1. Mix the powder with vanilla. If you want to get a dense, thick cream, then add a special thickener. See the exact quantity on the product packaging. 2. Pour the cream into a bowl. Immerse the mixer beaters and whip until foam.
3. Gradually pour powder with vanilla, continue to beat.
4. Put the cheese in a bowl, stir well, the mass should be homogeneous so that it is easier to connect with the cream. You can just whip the cream with a mixer for a minute.
5. Add cheese to the cream, whisk with a mixer for a minute.
6. The cream is ready! Cool mass before use.
Spicy curd cheese cream with garlic and nuts
Another version of cottage cheese cream for sandwiches. Also, this mass is suitable for filling tartlets, tomatoes, greasing snack cakes from the liver, zucchini, carrots. Walnuts are best used.
Ingredients
• 0.2 kg of cheese;
• 2 cloves of garlic;
• 0.2 tsp. red pepper;
• 40 g of nuts;
• 1 spoon of sour cream, mayonnaise;
• 2 sprigs of dill.
Cooking
1. Put the nuts in the pan. Fry for three minutes on the fire so that they reveal the aroma. Cooling down.
2. Now the nuts can be chopped. We do it in a convenient way: with a knife, a blender, or simply roll the balls with a rolling pin. We set aside.
3. Mix cheese with red pepper.
4. Grind a clove of garlic, add to the future cream.
5. Dill cut finely. You can take another greens, such as parsley, basil. Add to cheese.
6. Put a spoonful of mayonnaise or sour cream to make a creamy consistency. We look at the mass, you may need to add more.
7. In the end, pour the nuts, salt.
8. Namazku need to mix thoroughly with all the ingredients, leave for half an hour, so that the nuts share the taste with the main mass.
Cream for cake from curd cheese and condensed milk
Another popular taste of cottage cheese cake cream, which is very similar to creme brulee. Condensed milk is boiled for him. You can buy varenka in the store or cook yourself, as they did in Soviet times.
Ingredients
• 300 grams of cheese;
• 50 g of oil;
• 280 g of boiled condensed milk.
Cooking
1. We take out all the products from the refrigerator, leave them warm, the oil needs to be softened. 2. We throw a piece of oil into the mixer tank or just into the bowl.
3. Add a spoon of condensed milk and begin to beat.
4. Gradually introduce all condensed milk.
5. We start to add gradually cheese cheese.
6. Once all the products are in the bowl, you can add vanilla or some essence.
7. Cream is ready! It itself turns out to be thick, saturated, so you can use it immediately after preparation.
Strawberry cream cheese and cream cheese
Strawberry cream recipe, but you can also make raspberry, cherry and any other flavor. Berries can be taken fresh or frozen.
Ingredients
• 250 g strawberries;
• 300 grams of cheese;
• 200 g of cream;
• 6 tablespoons of powder;
• 30 ml of water;
• 20 ml of strawberry, cream or any other liqueur.
Cooking
1. One third of strawberries are selected. It is desirable that this part includes dense berries. Putting them aside for the time being.
2. Put the rest of the strawberries in a saucepan, pour water over the recipe, close them and set them on the stove. You need to boil them until soft. Three minutes is enough. Cooling down.
3. Take a fine sieve and wipe the berries to get rid of the bones, veins. The result is the most delicate puree.
4. Add any liqueur in the puree, you can pour a spoon of brandy. Stir.
5. Whip the cream with powder to fluffy foam. In order for the cream to turn out thick and the cream be whipped, the fat content of the dairy product must be at least 30%.
6. Add to cream strawberry puree.
7. Whisk the cheese separately. One minute is enough just to give the mass uniformity.
8. Combine the cheese with a creamy mass.
9. Cut the deferred berries in small pieces or plates, send to the cream.
10. Stir, sandwich cake, remove for impregnation.
Fruit cream cake made from curd cheese and yogurt
Recipe fruit cake layer, the taste of which is achieved by adding yogurt. It is very important to use thick, fatty yogurt. Otherwise, the mass will be liquid. Choose the taste of yogurt yourself.
Ingredients
• 150 g of oil;
• 250 g of yogurt;
• 200 grams of cheese; • 5-8 tablespoons of powder.
Cooking
1. Put the butter, cut into pieces, in a bowl. Leave at room temperature until softened.
2. Immerse the mixer. Oil need to beat five minutes. It will be bright, airy.
3. Add powder, but not all at once. Enter in small portions. The amount of sugar depends on the sweetness of the yogurt. If it is not cloying, then put spoons 7-8. If the product is sweet enough, then 5 pieces is enough.
4. Beat the butter with the powder for a couple of minutes, add the curd cheese on the spoon.
5. As soon as the cheese is finished, add fruit yogurt.
6. Whip the cream until smooth. Optionally, you can add a thickener. In this case, yogurt can be made more.
Curd Cheese Cream - Tips and Tricks
• In order for all the ingredients of the creams to merge, their temperature must be the same. Especially capricious in this respect is oil. If it is cold or a product of a different temperature is added to it, the oil can get caught in clumps.
• A thickener for cream is not only a useful product, but also an economical one. It allows you to achieve the desired consistency, add more liquid ingredients to the cream, save on curd cheese.
• Is there little cheese or you want to save? You can add to the cream of the curd. But the product should not be grainy, dry. Choose a fat cottage cheese with a homogeneous consistency. Before adding to the total mass, it is advisable to whisk it with a blender or grind.
• If you add a spoonful of brandy to the curd cream, it will have a subtle taste of walnut.
