If you want to combine business with pleasure, then this can be done even in the confectionery business. Delicate cottage cheese with various additives creates a cream that is wonderful in everything: taste, consistency, and appearance.

And, of course, the maximum of nutrients found in cottage cheese is preserved. If the child refuses to eat it directly, you can trick him a little and prepare a cake with one of the creams we offer. Well, no one has ever refused a cake!

Each of today's recipes has certain tricks and advantages that make them real confectionery masterpieces. The main advantage of curd creams is that they are thick, and therefore you don’t have to worry that the cake will leak. However, the cakes will not remain dry either.

Today we suggest combining cottage cheese with chocolate, yogurt, cream, sour cream and even marshmallows! Each of them is incredibly delicious. And if you supplement them with fresh fruits or berries, you’ll get a real vitamin bomb!

Curd cream is one of the simplest and at the same time one of the best creams. To make it perfect, not only the cooking technique is important, but also the choice of products. A quality product is almost half the success.

For the real tenderness of this cream, full-fat dairy products are required. Low-fat cottage cheese, sour cream or cream may be suitable if you don’t want to go to the store, but then the consistency of the finished product will be completely different.

Therefore, the main rule is to choose the maximum percentage of fat content. Cream should be at least 33%, cottage cheese - at least 9%, sour cream - at least 20%. Only in this case will you get a tasty cream, although its calorie content will then be higher. However, kids don’t count calories.

Curd cream for cake

Cooking time

calorie content per 100 grams

A very simple and delicate cream that can be prepared in a hurry. One could even argue that this is a vanilla-scented classic.

How to cook:

Tip: before applying the cream to the cakes, you need to soak them a little. Any syrup is ideal, but you can also use an alcoholic drink. One of the unusual solutions is syrup: it is tasty, sweet, original, and healthy.

This recipe can be prepared from what you almost always have in the refrigerator. It requires a minimum of time, and the results are amazing!

How much time - 25 minutes.

What is the calorie content - 240 calories.

How to cook:

1. The cottage cheese again needs to be ground with a blender, through a sieve or meat grinder to obtain a homogeneous mass. This should be done with homemade or granular cottage cheese;
2. Grind the sugar into powder, for example, in a coffee grinder. Adjust the quantity to taste;
3. Next, you need to remove excess whey from the sour cream. To do this, you need to lay several layers of gauze on the bottom of the colander, about 3-4 layers;
4. Next, pour all the sour cream onto the cheesecloth and wait until the whey drains or is absorbed into the cheesecloth. If you have time, it is better to leave the sour cream in this form overnight and continue cooking in the morning;
5. Mix the thick remaining sour cream in a colander or sieve with the resulting powdered sugar and vanilla, using a regular spoon;
6. Add the pureed cottage cheese and mix the whole mass well with a blender;
7. Leave the finished cream in the refrigerator until it becomes cold and thick.

Tip: You can even use condensed milk instead of sugar. In this case, you need to increase the amount of sour cream itself, which must be “dried” with gauze. This cream can also be easily supplemented with berries, which will give it not only taste, but also a beautiful pink color.

This cream turns out to be mousse-like, as it requires a slightly different approach than the two previous recipes. But he's no worse!

How long is it - 1 hour.

What is the calorie content - 159 calories.

How to cook:

1. The first step is to add water to the gelatin and let it swell for forty minutes;
2. Next, you need to heat it, but so that it does not boil under any circumstances. A microwave or water bath is ideal. Then let it cool a little;
3. Grind the cottage cheese through a meat grinder or sieve;
4. Mix cottage cheese with sugar (preferably with powdered sugar) and yogurt until smooth;
5. Without turning off the blender, pour in gelatin at room temperature in a thin stream and whisk constantly;
6. Place in the refrigerator to allow the cream to thicken, then immediately spread onto the crust. Do not stir the cream itself.

Tip: yogurt can have various additives - it doesn’t matter. However, it is better to supplement the cake itself with fresh fruits or berries. The proportions of the recipe can be easily changed: you can add cream or sour cream, reduce or increase the amount of cottage cheese, water can be replaced with juice, etc. It is important to adhere to the proportion: 900 g of mass per 20 g of gelatin.

This cream will definitely be appreciated by all guests and family, because it resembles the famous chocolate spread! Only it is much more useful and interesting.

How much time - 1 hour 20 minutes.

What is the calorie content - 320 calories.

How to cook:

1. Use a blender to mix the cottage cheese, already ground through a sieve, with sugar (75 g);
2. Next, pour in sour cream in small portions and continue mixing vigorously;
3. Place the mixture in the refrigerator until it thickens a little;
4. Break the chocolate or cut it into small pieces;
5. Cut all the butter into small cubes too;
6. Mix the remaining sugar in a saucepan with cream and bring the whole mass to a boil;
7. Let simmer over low heat for three minutes, stirring occasionally;
8. Remove from heat and immediately add chocolate and butter to the warm mixture;
9. Mix with a blender until the mixture becomes homogeneous. Then let cool at room temperature;
10. When the chocolate mass has completely cooled, it needs to be whipped again for five minutes;
11. After this, add the now cooled curd cream to the chocolate mixture, spoonful at a time, without stopping whisking;
12. When both masses are completely combined, beat the finished cream for another five minutes - and you can immediately apply it to the cakes.

Tip: chocolate can be taken with various additives, for example, nuts or sesame seeds. This will only enrich the entire cream.

Delicate curd cream for sponge cake with marshmallows

Marshmallow is loved by many. And the cream with its addition can be used not only for a good biscuit, but also as a separate dessert!

How long is it - 1 hour.

What is the calorie content - 258 calories.

How to cook:

1. Pass the cottage cheese through a sieve or meat grinder;
2. Pour cream into a small saucepan;
3. Cut marshmallows into small pieces and place in a saucepan with cream;
4. Place the container with cream and marshmallows in a water bath;
5. Stirring occasionally until the marshmallows have completely dissolved. It is very important to ensure that the mixture does not boil. The pieces can be pressed down with a spoon;
6. Next, remove from heat and beat with a mixer, and then let cool: put in the freezer for ten minutes or in the refrigerator for half an hour;
7. Mix the cold marshmallow mass with cottage cheese and powdered sugar;
8. Beat the entire mixture with a mixer for seven minutes. Next, you can add more powdered sugar to taste and immediately use the cream as a layer for the sponge cakes.

Tip: when using multi-colored marshmallows, the cream itself will take on its color. The taste also depends on the marshmallow flavoring.

The main advice has already been given: about the fat content of the cottage cheese, and about the fact that it must be pureed. Of course, the cream must be cold, since heat treatment and dairy products are a very delicate matter.

It is advisable to soak the cakes themselves with something other than the cream itself, and be sure to let them stand in the refrigerator. Then, when the cake is cut, the cold cream will not smear or fall, but will remain a thick layer.

The color of the cream can be varied using both natural and artificial dyes. If the cream is not too thick due to low fat content, it can be supplemented with banana. This will give additional taste and improve consistency. As a last resort, you just need to increase the amount of powdered sugar or add a spoonful of starch (preferably corn starch). It is important not to overdo it with starch so that it does not spoil the entire taste of the cake!

Curd cream, no matter what it is with, is always tasty and healthy, and most importantly – quick and easy! It is so easy to change and can be used not only for making cakes, but also for pastries, rolls, cheesecakes, etc. You can also simply eat it with a spoon as pudding or nutritious ice cream. No guests will take you by surprise if you have at least a little cottage cheese and sour cream in the refrigerator.

The delicate consistency of cottage cheese gives chefs the opportunity to come up with a lot of recipes using this ingredient. For culinary experts, a cake with curd cream is the basis for a variety of taste qualities and experiments. The addition of yogurt and condensed milk makes each cream special, so it’s worth trying to prepare such a filling for confectionery products.

How to prepare cottage cheese cream for dessert

The curd cream recipe was created not only for sponge cakes, but also for eclairs, buns, buns, muffins, and rolls. The cream can be eaten in its pure form, it is very delicate, so add your favorite ingredients: nuts, chocolate, seasonal fruits and berries, and the dish is ready. When preparing delicacies, you need to rely on the preferences of household members and the availability of ingredients. The cooking process happens quickly, so you don’t have to stand and bother for a long time, which also confirms the convenience of the option if you have guests.

The main point of preparation is the choice of fresh cottage cheese. To transform it into a softer and more pliable structure, you need to get rid of the lumpiness. This can be done by rubbing the cottage cheese through an iron sieve, or using a blender. How airy, light and homogeneous the cream will be depends on this crucial moment. If you decide to add your favorite fruits or berries, it is better to place them on top of the dessert before serving so that they do not release excess juice. This way the dessert will retain its tenderness and airy structure, beautiful appearance and will not become too wet.

Recipes for curd creams for cakes

The usefulness of cottage cheese is confirmed by the fact that this product is a source of calcium. It is recommended for pregnant mothers and children to eat it; it is an excellent option for a nutritious breakfast. By creating a recipe for cake cream using cottage cheese, you can offer your child a new interesting dish. Children often don’t eat cottage cheese because it’s grainy, but when combined with their favorite delicacy, they will be delighted. Curd cream recipes exist with the addition of condensed milk, fruit, cream, and yogurt, which once again confirms the versatility of the product.

There is plenty to choose from: bananas, lemon zest, oranges, nuts, dried apricots, raisins, coconut, cocoa, chocolate. The list of additives that can be used to complement curd cheese cream is endless. Preparation technologies divide types of creams into two types: raw and custard. They do not differ in composition, but in the method of processing the products they are completely different. It’s worth moving away from the classic cream recipe and trying new variations to prepare a pancake or light gelatin cake for guests.

With condensed milk

Children will definitely love the healthy curd cream with condensed milk. The richness of taste and sweet notes turn the dessert into a real symphony and taste fireworks. To make curd cream, you will need:

• low-fat cottage cheese – 1 package (200 g);
• sugar – 1 tbsp;
• gelatin – 1 tbsp. l. (30 g);
• chicken egg – 4 pcs.;
• milk – 200 ml;
• flour - 3 tbsp. l.;
• butter – 3 tbsp. l.;
• condensed milk – 5 tbsp. l.

Step by step process:

1. Pour milk over all the flour, stir until no lumps remain. Bring to a boil on the stove, remove and leave to cool.
2. Separate the whites and yolks, beat the yolks a little.
3. Add butter, sugar and grated cottage cheese to the yolks. Beat everything so that the mass is homogeneous.
4. Add condensed milk to the mixture, stir until evenly distributed.
5. Pour in the cooled flour and milk, add vanillin to taste and stir.
6. Soak a spoonful of gelatin in purified water, and beat the whites into a fluffy, thick foam.
7. Mix all ingredients and refrigerate for at least 2 hours. After time, you will receive a thick and tasty cottage cheese cream for a cake or an independent dish.

Creamy curd

Simple recipes made from available ingredients will appeal to many housewives. Cottage cheese cream is a delicious filling for many confectionery products. You will need:

• low-fat cottage cheese – 200 g;
• cream (thick, preferably homemade) – 200 ml;
• sugar – 100 g;
• vanilla sugar – 1 tsp.

Step-by-step cooking instructions:

1. The cottage cheese needs to be ground or beaten with a blender so that the fermented milk product becomes tender and fluffy during the cooking process.
2. Add regular and vanilla sugar (about 5 grams) to the cream, beat into a high fluffy foam with a mixer or blender.
3. The whipped cream mass and cottage cheese must be carefully mixed with a spatula from bottom to top so that the airiness of the dessert does not disappear.
4. The cream does not need any heat treatment; if you want to serve it as a separate dish, then put it in the refrigerator for an hour or make a filling for a cake or pastries.

Yoghurt-cheese

In curd-yogurt cream, it is important to maintain proportions so that the cream is not too watery. If you do everything correctly, your guests will not be able to tear themselves away from the delicacy. Do not try to saturate the cake with many flavors at once, as this will kill all the zest of the dessert. To prepare yoghurt-curd cream, you need:

• cottage cheese (preferably homemade) – 0.5 kg;
• gelatin – 20 g;
• juice or water – 0.5 tbsp;
• yogurt – 400 g;
• sugar – 4.5 tbsp. l.

How to prepare the delicacy:

1. Pour gelatin with water or any juice for half an hour.
2. The graininess of the cottage cheese is an undesirable phenomenon, so grind it through an iron sieve.
3. Using a blender or mixer, mix cottage cheese, yogurt, and sugar.
4. Dissolve the previously soaked gelatin over low heat. Do not bring to a boil: as soon as the grains have dissolved, remove and cool.
5. Pour the gelatin into the curd mass, which is then beaten with a mixer or blender.
6. The cream is brought to thickening in the refrigerator, after which it is applied to cakes or confectionery products, but not mixed.

Curd and sour cream

What if you filled the tubes or decorated the chocolate cake with delicate sour cream? The idea is great, because this filling option is very versatile due to its excellent taste. There are only a few ingredients, the cooking speed is fast, what else is needed for a culinary masterpiece? Curd cream for sponge cake or sweet products is prepared from the following components:

• high fat cottage cheese – 250 g;
• fat sour cream – 400 ml;
• sugar – 1 glass;
• gelatin – 1 tbsp. l.

Process step by step:

1. Grind the cottage cheese through a sieve or blender to remove lumps and grains.
2. Add sour cream and sugar to the pureed fermented milk product. Whisk everything until the sugar dissolves.
3. The simple cream is almost ready, but at this stage you can change it by adding brightness to the taste with small nuts and vanilla sugar.
4. Dilute gelatin with 0.5 cups of water. Leave for 15 minutes, then cook on the stove until the grains dissolve.
5. Pour the cooled gelatin into the mixture of cottage cheese and sour cream, then send the cream soufflé into the cold in bowls or cover sponge cakes.

With fruits

You can use many fruits, but the option with the addition of bananas has a piquant taste. To prepare this filling, you need to take:

• cottage cheese – 200 g;
• kefir – 70 g;
• banana – 2 pcs.;
• sugar - to taste;
• vanilla sugar - 1 package.

Let's start preparing the filling:

1. Grind the cottage cheese so that it turns out airy and light.
2. To the fermented milk product add kefir, vanilla and regular sugar, fruit cut into small pieces. Beat until the sugar is completely dissolved in the curd dough.
3. Place the finished mixture into small bowls or bowls. Decorate with berries, nuts, chocolate or coconut shavings. That's it, dessert, as in the photo in the magazine, is ready!

Video: the secret of making curd cream with gelatin

Curd cream for cake

How to prepare curd and butter cream for eclairs, cake or cookies? Let's look at the step-by-step cooking recipe with photos and videos. This cream can be used

for 2 kg cake

40 min

250 kcal

5/5 (4)

Kitchen appliances and utensils: 2 - 3 large deep bowls, teaspoons and tablespoons, whisk, sieve, measuring cups and food processor with blender. You can get by with a regular hand blender, but in this case a good kneading of the mass will be difficult.

I am often asked – what baking filling is ideal for even the most exquisite products? My grandmother, who could cook literally any sweet treat in an hour, always said that she was always helped out by the most easy, a quick and excellent-tasting curd-butter cream, which she often used for cakes and for any other products requiring liquid impregnation. Even our little helpers can prepare this cream while mom is busy making more complex baked goods.

It was my grandmother’s advice that I was guided by when I wrote for you these recommendations for preparing an amazing creamy curd cream that is suitable literally for everyone. all kinds pastries and cakes, as well as new recipes for sweet pastries that have appeared relatively recently.

This perfect cream can not only be used as a filling for a sweet dough treat, but also as a independent dessert, which is served in a simple bowl with the usual biscuits, as well as berries and fruit slices. Your children will be happy with the treat, and you won’t spend a lot of time cooking.

You will need

A tasty, healthy and nutritious cream is obtained only from high-quality ingredients, which we use as a base. It is very advisable to choose only fresh ingredients from proven sources: fine-grained cottage cheese, the heaviest cream in the store, and wipe the zest from citrus fruits that are not yet old and dried out.

Cooking sequence

If you do not have a food processor, or it cannot beat the curd mass at high speed, you can use it instead water bath at the stage of mixing gelatin. Steam will be able to dissolve the gelatin, but remember that it is not recommended to bring the curd mass to a boil!

Our fluffy curd cream with cream and vanilla-citrus aroma is completely ready for use as a cake filling or other sweet products! After adding the cream, place the finished product in the refrigerator to soak without cutting into portions.

Video recipe for making cream

The video shows a step-by-step guide to making soft and airy creamy curd cream for cakes or other sweet culinary products:

Please take note of several more options for recipes for universal creams for every taste and budget. If it happens that you don’t have cream or are too lazy to go shopping, you can prepare

Not everyone can conquer the science of confectionery, however, as elsewhere, here you can find recipes that will not be difficult to implement. This is exactly what a sponge cake can rightfully be considered, because its preparation requires a minimum of time and ingredients. And to spoil the cakes, you need to try hard.

And how many different creams can highlight its delicate taste! Contrary to popular belief, elegant is not always difficult. One light touch in the form of airy cream, and a simple cake will become a dish worthy of a restaurant menu. Curd and sour cream for cake - this is one of the easiest ways to achieve this goal. And the ease of its preparation will only please novice cooks who want to surprise loved ones with their skills.

Recipe 1. Basic.

A minimum of time and products, a couple of movements with the mixer, and you're done! This cream does not need to be brewed, infused or any other tricky manipulations. But the taste! Thin, velvety, it just melts in your mouth! In addition, do not forget about the benefits, because it is based on no dyes or flavors, only natural and vitamin-rich cottage cheese, homemade (even if purchased, it is still tasty) sour cream and sugar. All we need is a blender and a little time. However, first things first.

Ingredients:

• Cottage cheese - 400 grams;
• Sugar - to taste (3-4 tablespoons will be enough);
• Sour cream - 200 grams;
• If desired, you can add a packet of vanilla sugar.

Cooking method:

1. The recipe for sour cream and curd cream for a cake is extremely simple, and most of the time will be spent on preparing the products. If you initially took soft, homogeneous cottage cheese, then it does not need additional processing. Grainy, homemade, you will need to either beat it a couple of times with a blender, or pass it through a meat grinder, or, in the absence of the previous ones, simply grind it through a sieve, giving it a homogeneous structure.
2. The second stage is sugar. It is better to grind it into powder, since this way it is guaranteed to dissolve and be evenly distributed throughout the cream.
3. Now sour cream. You need to choose the fattest one possible. Before adding it, you need to “dry it” a little: cover the bottom of a colander with a couple of layers of gauze, pour all the sour cream there. This way we will get rid of excess serum, leaving a thick residue that will help the cream keep its shape.
4. The curd and sour cream will be ready after all the ingredients are combined. To do this, just mix everything together, run the blender for a minute and the cream is ready! It needs to sit in the refrigerator for some time, and at this time you can start preparing the cakes.

You can make your own adjustments to the basic recipe, complementing its taste with spices, fresh, canned or dried fruits and berries. We can completely replace vanillin with lemon or orange zest. The cream with the addition of poppy seeds has its own “zest”.

Recipe 2. With condensed milk.

Sometimes purchased sour cream does not cope with its function of adding thickness, and it can be quite sour. This is the downside of a store-bought product, that it is not possible to try it before buying. But even if you were unlucky with the choice, the situation is quite correctable. You can adjust the taste and shape of the cream using cream and regular condensed milk. How to make curd and sour cream with these ingredients? Here's a wonderful recipe!

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 300 grams;
• Cream - 2 tablespoons;
• Granulated sugar - 100 grams;
• Vanilla sugar - 1 pack;
• Condensed milk - 4-5 tablespoons.

Cooking method:

1. The secret of a successful cream is the right cottage cheese. It should be quite fatty, so buying a product with a fat content of less than 5% is hardly worth it. Beat cottage cheese with cream in a blender until paste-like. You can grind through a sieve and then knead thoroughly, but this, of course, will take much more time.
2. Mix both types of sugar with sour cream. For this cream it is not necessary to take the maximum fat content and “dry” it. 20% is just right. The main difficulty is to beat until the grains dissolve; to do this, you need to set the mixer or blender to maximum power and spend a little time. You can avoid this by grinding the mixture of sugars into powder.
3. While whipping, add condensed milk into the mixture, and then add curd paste, spoonful at a time. After mixing the last portion, the cream of curd cheese and sour cream will be completely ready.

This delicacy can be served as an independent dish with various additives. The cream is perfect for sponge cakes, cupcakes or manna cakes.

Recipe 3. Berry.

This is more of a seasonal option, since fresh and aromatic berries are widely available only during the warm season. Another option is to use freezing, because it’s so nice to feel the freshness of summer on a slushy autumn or frosty winter evening. Another plus is the bright and attractive color, to which children simply cannot help but react.

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 100 grams;
• Sugar or powder to taste;
• Condensed milk - 100 grams;
• Berries - 150 grams;
• Vanilla sugar - 1 pack.

Cooking method:

1. You can use absolutely any berries, but if you choose raspberries or currants, do not forget to rub them through a sieve. This is necessary to get rid of the seeds. We simply puree the remaining berries.
2. Beat the cottage cheese into a paste-like mass.
3. Grind the berry puree with sugar, sour cream, condensed milk and vanilla, after which we begin adding cottage cheese into the mixture. Having finally mixed everything, we get a stable air mass.

This cream is completely self-sufficient and can be used as an independent dessert. It will add a slight sourness and freshness to the cake. The main thing is not to overdo it with sour cream, because due to the juiciness of the berry puree, the cream can turn out to be very liquid, so we reduce the amount of this product by half. This has its own plus - the calorie content is also reduced, so you can afford an extra piece of delicacy without strong remorse.

Video recipes

In order to prepare a new dessert that children would like and would delight adults, you just need to slightly modify the good old, proven recipe for your favorite cake. How to do it? Prepare a new curd cream with cream - this is exactly what will make your family take a fresh look at sponge cake or the most ordinary cupcakes. Airy, moderate in calories, with a delicate creamy taste, it will not only be a wonderful layer for a sponge cake, but also an excellent addition to a fruit salad, as well as an appropriate filling for eclairs and choux. This cream is prepared from just three ingredients, and the time in which you can prepare it will not exceed 15 minutes.

Ingredients:

• Cottage cheese – 300 g;
• Powdered sugar – 150 g;
• Cream (33% fat) – 200 ml;

Recipe with photo: curd buttercream

1. First you need to beat the cottage cheese so that its graininess disappears and it becomes pasty. You can do this in the bowl of a food processor or with an immersion blender. If the cottage cheese is not very fatty, add 50 ml of cream - this will help beat the cottage cheese much more effectively.

2. Cool the cream well in the refrigerator, beat with a mixer, adding powdered sugar little by little. When the cream forms stable peaks, this is a sign that no more whipping is needed. Don't overdo it so you don't turn them into oil.

3. Place whipped cream into the spreadable curd.

4. Gently, with light movements, combine both parts of the cream together. Bring them until smooth.

5. This completes the process of preparing the curd cream. Use it to layer cakes or decorate cupcakes, fill or tube it and serve with fruit. Prepare delicate curd butter cream and get real pleasure! After all, its light, airy texture and delicate creamy taste will turn the most ordinary dessert into a culinary masterpiece.