Any holiday is a reason to bake a cake. It is unlikely that any housewife will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time for baking (and this pleasure is not cheap). What's the most important thing about cakes? Of course, cream! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are skillfully layered. Unfortunately, most home cooks usually limit themselves to the most primitive options - sour cream, with condensed milk, or, in extreme cases, custard. And few people know how delicious cheese cream for cake is. The recipe, meanwhile, is very quick and does not require specific culinary skills. In addition, with the introduction of new components, the “filling” acquires a completely unique, never-repeating taste.

A few words about the components

If you decide to make cheese cream, it means not the usual hard varieties for the base. It should be soft like Mascarpone, Almette or Philadelphia. Moreover, so to speak, in its pure form, without any flavoring additives.

Another important detail: no matter what cheese cream you choose for the cake, do not try to replace the powdered sugar it contains with regular sand. The result will be something of a rather rough consistency, which will greatly spoil your first impression.

You need to take the cream that says “for whipping”, otherwise the cream will turn out very liquid.

Basic cheese cream for cake: recipe with photo

Let's start with a minimum of ingredients. The method of implementation is simple: half a kilo of soft cheese is whipped until fluffy. Separately, the same is done with a third of a liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream while whipping. Its quantity depends on your love for sweets. The mixtures are combined carefully and carefully - and the cream cheese cream for the cake is ready! Choose any recipe for crust dough: the cream can be combined with any pastry.

With condensed milk too

If your kids don't think this involves their favorite condensed milk, don't despair: it makes a great cheese cream for a cake. The recipe allows the use of both ordinary and boiled condensed milk. The same half a kilo of cheese is fluffy whipped, and as it rises, the second component is added. You can also add powdered sugar, but you need to be careful here: condensed milk is already very sweet.

Banana offer

Cheese cream for a cake will turn out to be very interesting if you add a fruit component to the basic recipe. For example, beat half a kilogram of Mascarpone or Philadelphia with a ripe banana, and then combine with three hundred grams of heavy cream whipped to stiff peaks with powdered sugar. After mixing both masses, it is advisable to beat the cream again.

Orange cheese cream

Basic culinary approaches - as when preparing banana cream cheese frosting for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel the whitish skin from the segments of a large orange. Secondly, first the fruit is broken through with a blender, and then cheese is added to it. A third of a liter of cream is traditionally processed separately with a mixer, again with powdered sugar, taken to taste. After joining the blanks, the cream is fluffed again.

Cheese and chocolate layer

What’s interesting about this cheese cream for a cake: the recipe does not limit the cook’s choice of chocolate. You can take white or black, bitter or milky - in any case it will turn out delicious, and the taste will be different every time. Added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first two fruits are peeled, disassembled into slices, freed from films and passed through a blender. Then, without stopping beating, add 500 grams of cream cheese. At the same time, a 250-gram chocolate bar is heated. When it completely turns into a liquid state, the chocolate is cooled slightly and whipped together with the rest of the ingredients.

Coffee cream

Can be implemented in two ways:

1. Brew strong natural coffee and strain it from the grounds; you will need two large spoons.
2. Two small spoons of good instant coffee are mixed directly into the cream.

What to do depends on how sensitive you are to the drink: many do not accept instant variations at all. Cream (a glass) is whipped with coffee and powdered sugar, half a kilo of Philadelphia (or other cheese from the same series) is whipped separately, then combined, and after another whipping, a fragrant creamy cheese cream for the cake is obtained. Even after the holiday is over, a piece of this pastry will be very appropriate with a morning cup of coffee.

Complex cream

This variation on the theme is the most difficult to perform. But culinary experts assure that cake recipes created using the proposed algorithm give the most successful results. The yolks are separated from five eggs; for proteins we will have to come up with a different purpose. They should be beaten with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of the cheese is added directly to the sauna and beaten. Having received an elastic mass, remove the container from the heat and leave to cool naturally. A glass of heavy cream is whipped into a dense foam, both masses are mixed and whipped again.

Honey modification

The only condition for success: honey should not be too liquid. But the candied one won’t do either. Half a kilo of soft cheese is whipped with two tablespoons of honey, and a third of a liter of thick cream is whipped with the already familiar powdered sugar. Here, as when using condensed milk, you will need to be careful so that the cream does not turn out cloying. You can combine a little of both masses in a spoon and taste for sweetness. When its degree satisfies you, both parts are connected and thoroughly pushed together.

Space for creativity

Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To push your imagination, we will suggest the most common improvements.

1. All suggested varieties go well with vanilla. It is not indicated in the main recipe only because not all confectioners like it.
2. Alcohol adds a piquant note and flavor variety to creams. For half a kilo of cheese, take 1-2 spoons. Liqueurs would be preferable - they will add flavor, and at the same time they are not too strong, so they will not add a strong aftertaste of alcohol.
3. If you want to get a dense layer, mix gelatin diluted according to the instructions into the cream.

A number of chefs, when preparing cream cheese cream for a cake, replace cream with butter. However, the result is fattier and less airy, so to try it, you should first make a little of it, experimenting on cakes.

Curd modifications

Don't forget that cottage cheese is also cheese. And if you are afraid that the family will not like the cream cheese cream for the cake from the unusual “Philadelphia”, make a more traditional filling. For it, take an equal amount of heavy cream and cottage cheese. As a last resort, you can use a sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (about a heaped spoon).

There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavoring additives and cottage cheese (also full-fat). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.

Strawberry cake

If you have never had to deal with such a filling and you are a little confused, here is a recipe for a delicious cake with cheese cream to get you started. Two eggs are beaten with 100 grams of sugar; The mixer should run for at least five minutes. Flour is carefully added in an amount equal to sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. There is just enough time to create the cream. For it, a third kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream (half a glass, about 100 g) is poured in, then two eggs are beaten in - and again work with the mixer. The cream is spread over the cooled cake, the cake is hidden in the oven for another quarter of an hour. The jelly is prepared: if it is specifically for cakes, then according to the instructions; if usual, take half as much water. Strawberries are spread on top of the cooled cream. A thin layer of jelly is poured; The cake is hidden in the refrigerator until it hardens, after which the rest is poured. The next morning you have not only a delicious, but also a very beautiful cake!

For the evening family tea party I decided to bake cream cheese cake. The cake turned out amazing! I added canned peaches to the delicate cream, which added extra juiciness. If you don't have peaches, you can try replacing them with other canned or fresh fruits. The most delicate creamy cheese cream and juicy fruits perfectly complement the chocolate sponge cake. Very tasty, try it!

Ingredients

To make a cream cheese cake you will need:
For the test:
eggs - 2 pcs.;
sugar - 200 g;
flour - 300 g;
cocoa powder - 40 g;
milk - 250 ml;
sunflower oil - 50 ml;
baking powder - 1 tsp. with a slide;
salt - 0.5 tsp;
vanillin - 1/3 tsp. (or 1 packet of vanilla sugar).
For cream:
cream cheese (I use cream cheese) - 300 g;
butter - 200 g;
powdered sugar - 7 tbsp. l.;
condensed milk - 4 tbsp. l.;
canned peaches (or other canned or fresh fruits) - 150 g (more is possible);
peach syrup for soaking;
peanut petals for decoration.

Cooking steps

To prepare the dough, place sugar, eggs, salt and vanillin in a mixing bowl.

Beat thoroughly for 5 minutes.

Then pour milk and butter into the resulting dough.

Sift flour with cocoa and baking powder into the dough, beat until smooth. The dough will be like thick sour cream.

Grease the baking dish (I have a mold with a diameter of 26 cm) with oil; if it is silicone, you don’t have to grease it. Pour the dough into the mold and level it out. Place in the oven preheated to 180 degrees for approximately 35 minutes. We check readiness with a toothpick (when piercing the finished biscuit, the toothpick should remain dry).

Take the finished biscuit out of the mold, let it cool, and then cut it in half lengthwise. We will get 2 cakes.

Soak the cakes with syrup from canned peaches.

To prepare the cream for the cake, place the cream cheese, softened butter and condensed milk in a bowl. Beat until almost homogeneous.

Add powdered sugar and beat until the cream is smooth.

Spread cream with peaches onto the bottom cake.

Cover with the second cake layer. Spread the remaining cream cheese cream (to which no peaches were added) on top. Leave the cake in a cool place to soak for 3 hours or more.

Decorate as desired. I sprinkled it with peanut brittle.

Cut the finished cake with cream cheese cream into pieces, pour tea or coffee and enjoy. Everything is simple and very tasty!

Bon appetit!

Lush cheese cream for a cake is one of the best options for filling and coating desserts. It is light, airy, has a pleasant creamy taste and is lower in calories compared to heavy butter creams. Find out what types of cheese you can use to make this cream, what kitchen equipment you will need, and various variations of recipes on the theme of cheese cream for a cake.

How to make cream cheese for a cake

To prepare cheese or cheese cream for a cake, use soft varieties. Great options include Philadelphia cream cheese, mascarpone and ricotta. Sometimes they are replaced with more affordable cottage cheese, processed cheese and simply cottage cheese. The base of these cheeses is often diluted with the following additives:

• Cream. Special “confectionery” cream with a fat content of 30% and above gives the mass a soft texture.
• Cottage cheese. One of the most common types of curd cream is the filling for the popular American dessert cheesecake.
• Condensed milk. A good sweetener, it can be used as a coating for cake layers.
• Cocoa. Gives a characteristic chocolate taste, it is better to introduce it in the form of glaze.
• Berries. Fresh or dried – it doesn’t matter; sour berries perfectly set off the sweetness of the main cheese mass.
• Jam. To give the desired shade and taste to the base, jam or preserves are often used.
• Vanilla. Natural or synthetic, it enriches the cheese cream with a pleasant vanilla aroma.

Place the soft cheese base into a deep bowl and lightly beat with a whisk. After which the additives specified in the recipe are introduced. In the classic version it is cream, powdered sugar, eggs and vanilla. The resulting mass is kneaded with a wooden spoon or a silicone spatula. The last tool is very convenient to use for leveling the surface of the dessert, so it looks more attractive.

Cheese cream recipe

By adding new ingredients to the basic recipe, you can get original and tasty variations on the theme of cheese cream. They can be used for the base of a simple shortbread cheesecake, layering sponge cake layers, decorating cupcakes, filling eclairs, profiteroles, and so on. Experiment with the composition and create a cheese cream that is ideal for you in appearance and taste.

With curd cheese and condensed milk

• Time: 15 minutes.
• Number of servings: 1.
• Calorie content of the dish: 303 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A very simple cream cheese for a cake with the addition of condensed milk. The mass turns out rich in color, thanks to the caramel shade of boiled condensed milk. The cake cream is dense, but has a silky texture due to the addition of butter. You can also use raw condensed milk, but in this case you need to make sure that the cheese mass is not too liquid.

Ingredients:

• curd cheese – 300 g;
• boiled condensed milk – 300 g;
• butter – 50 g.

Cooking method:

1. Beat the cheese product with a mixer or immersion blender.
2. Add soft butter and beat again.
3. Gradually add condensed milk, stirring well until smooth.
4. The cream should not be liquid, it should hold its shape well.
5. Place the cheese mixture in the refrigerator for a few minutes before applying to the cake.

With banana

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 270 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Aromatic cream cheese cream for banana cake is ideal for sponge cakes and many other desserts. If the bananas are not sweet enough, you can add more powdered sugar to the mixture. It is easy to prepare at home using granulated sugar and a coffee grinder. It is important to whip the cream when chilled, so it will disperse better and increase in volume.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 300 ml;
• banana – 200 g (2 pcs.);
• powdered sugar – 5 g.

Cooking method:

1. Dissolve powdered sugar in pre-cooled heavy cream.
2. Beat a little with a mixer, about 5-7 minutes, gradually increasing the speed until the mass increases in volume.
3. Add cheese product, mix well.
4. In a separate container, mash two bananas with a fork to a mushy consistency; you can use a blender.
5. Add the crushed bananas to the main mixture and beat for another 5 minutes.
6. When assembling the cake, you can place banana slices on top of the cheese cream.

With fruit puree

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 424 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Thanks to fruit puree, you can give the cheese base the desired shade and aroma. This recipe uses currants. You can take both fresh and frozen berries. Fruit puree made from peaches, bananas and other fruits will also go well with cream cheese. Almette cream cheese is used as a base. You can use other varieties of cream cheese.

Ingredients:

• frozen berries (currants) – 500 g;
• curd cheese – 350 g;
• butter – 120 g;
• powdered sugar – 100 g;
• vanillin – 2 g.

Cooking method:

1. Make sure that the butter is soft and the cheese product is chilled at the time of cooking.
2. Using a mixer at medium speed, beat the butter and powdered sugar until the mixture turns white.
3. Add vanillin, add the cheese product and go through the mixer again until the mass becomes fluffy and homogeneous.
4. Blend slightly thawed berries in a blender until pureed.
5. Gently add into the creamy mixture and stir until smooth.
6. The cream is immediately ready to cover the cakes, but before processing the edges, it is better to cool it a little.

Creamy curd

• Time: 20 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 229 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Truly creamy curd cream, since these two basic ingredients are used in equal proportions according to the recipe. Before applying the mixture to the cake layers, it must be cooled on the refrigerator shelf for at least two hours. It is important to use soft cottage cheese, not grainy. Otherwise, numerous lumps and grains will be felt.

Ingredients:

• low-fat cottage cheese – 200 g;
• cream 33% – 200 ml;
• powdered sugar – 100 g;
• vanilla sugar – 5 g.

Cooking method:

1. Grind the cottage cheese through a sieve so that there are no lumps left.
2. Dissolve powdered sugar and vanilla sugar in cream.
3. Mix everything and beat with a mixer until fluffy.
4. Combine the cream and curd mass, beat again until smooth.
5. Cool well before applying to cake.

Cream Cheese with butter

• Time: 15 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 436 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The original cake with Cheese cream is a hearty and very tasty dessert. The mass turns out dense and high-calorie, due to the high content of butter in the composition. The amount of powdered sugar can be varied based on your preferred sweetness. For a characteristic aroma, you can add a little vanillin or natural vanilla in the last minutes of whipping.

Ingredients:

• cream cheese – 300 g;
• butter – 100 g;
• powdered sugar – 80 g.

Cooking method:

1. Beat butter at room temperature on medium speed for 2 minutes.
2. Add powdered sugar to it, beat everything again, the mass should turn white and increase in volume, depending on the power of the mixer, this process can take up to 10 minutes.
3. Without ceasing to beat, gradually add the creamy cheese product.
4. Before applying to the cake, the mixture should be placed in the refrigerator for a couple of hours, then it will become denser.

With processed cheese and cream

• Time: 15 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 297 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A budget option for cream cheese made with the addition of confectionery cream. It is important to prepare creamy processed cheese with a classic taste, without salty additives. It should be soft, completely broken, without forming lumps. Sweetness can be adjusted to your liking. To make the sugar dissolve better in the cream, you can first beat it into powder.

Ingredients:

• cream 30% – 200 ml;
• processed cream cheese – 100 g;
• sugar – 100 g.

Cooking method:

1. Beat the cream cheese with two tablespoons of sugar until smooth.
2. In a separate container, beat the chilled cream with the remaining sugar.
3. Combine the cream with the cheese mixture, stir and beat a little more.
4. After applying to the cake, place in the refrigerator to set for 2-4 hours.

With cream cheese and eggs

• Time: 15 minutes.
• Number of servings: 1.
• Calorie content of the dish: 302 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

It is better not to prepare cream based on cream cheese with eggs for future use, but to use it immediately after preparation. To make the mixture more fluffy, it is recommended to separate the yolks from the whites, beat them separately, then combine and add to the cheese mixture. This will make the cream more airy. Instead of vanillin, you can use a natural pod, essence, or completely remove this ingredient from the list.

Ingredients:

• cream cheese – 300 g;
• cream 33% – 100 ml;
• sugar – 100 g;
• vanilla sugar – 5 g;
• eggs – 2 pcs.

Cooking method:

1. Grind the cheese with sugar, pour in the cream and beat everything well with a mixer.
2. Break two eggs and add to the mixture, beat again.
3. At the end of whipping, add vanilla sugar for flavor.
4. The cream is immediately ready for decorating the cake.

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 314 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

An excellent option for layering and coating the cake would be coffee cheese cream. To prepare it, you can use both instant and natural coffee. The latter should be brewed and strained in advance. You can give the mass a characteristic brown color using cocoa. You can add a spicy note with alcoholic drinks, for example, add a few drops of Amaretto liqueur.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 350 g;
• instant coffee – 10 g;
• powdered sugar – 5 g.

Cooking method:

1. Dissolve the powdered sugar and coffee granules in the chilled cream.
2. Separately, beat the cheese base until fluffy.
3. Gradually add the coffee cream and beat for a few more minutes until smooth.
4. The mixture is ready for decorating the cake.

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 342 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

To prepare chocolate cheese cream, you can use any type of chocolate, it is important that it is natural. Its quantity may vary depending on the desired shade. The chocolate is heated in a water bath, this reduces the risk that the mass will separate. Chocolate is often replaced with cocoa powder. You can use any cream cheese for the cream, depending on your taste preferences.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 350 ml;
• dark chocolate – 100 g.

Cooking method:

1. Pre-chill the heavy cream.
2. Beat the cheese base with a mixer for about 5-7 minutes.
3. Melt the dark chocolate in a saucepan over a water bath, add the cream, mix well, making sure that the mass does not separate.
4. Add the chocolate-cream mixture into the cheese base and beat again with a mixer at high speed until fluffy.
5. Apply the mixture to the cake layers immediately after cooking.

With nuts on a gelatin base

• Time: 30 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 283 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

In order for gelatin-based cheese cream to be homogeneous and without lumps, it is important to dissolve it correctly, according to the instructions on the package. This recipe uses walnuts, but you can replace them with hazelnuts, almonds, cashews and even peanuts, to suit your taste. In order for them to reveal their aroma, they should first be fried in a dry frying pan. Homemade fat cottage cheese is used here as the cheese base.

Ingredients:

• homemade cottage cheese – 500 g;
• sugar – 250 g;
• cream 33% – 200 ml;
• walnuts – 20 G
• instant gelatin – 10 g;
• vanilla sugar – 2 g;
• lemon zest – 2 g.

Cooking method:

1. Grind the cottage cheese through a sieve to get rid of grains and make the cheese mass more fluffy.
2. Soak gelatin in cold water according to package instructions.
3. Fry the walnut kernels in a dry frying pan, cool, chop with a knife or blender until fine crumbs.
4. Beat the cottage cheese with two types of sugar.
5. At the end of whipping, add the swollen gelatin and lemon zest.
6. In another container, whip the cream, then carefully fold it into the main mass.
7. Add nuts, mix until smooth.
8. Before applying the mixture to the cake, place it in the refrigerator for 2 hours.

Video

Bake a sponge cake crust. Separate the yolks from the whites. Beat the whites with salt and lemon juice into a fluffy foam. Grind the yolks with powdered sugar (100 g), add melted butter, sifted flour, baking powder and chopped lemon zest. Beat with a mixer.

Preheat the oven to 180°C. Cover a springform baking pan with parchment and sprinkle with water. Gently fold the whipped whites into the yolk mixture. Mix with a spatula from bottom to top. Place in pan and bake for 15 minutes. Let cool.

Beat cream cheese with powdered sugar (50 g) and 200 ml of cream. Divide the resulting mass into 3 parts. Peel the orange, remove membranes and seeds and cut into cubes. Add blackcurrant jam to one part. Mix.

Add orange jam and orange cubes in two parts. Mix.
Dissolve gelatin in remaining cream. Without bringing to a boil, heat until the gelatin is completely dissolved. Pour one third of the gelatin into the blackcurrant mass, the rest into the orange one.

Line the springform pan with a new sheet of parchment. Place the sponge cake. Pour half of the orange mixture onto it. Place in the refrigerator for 30 minutes.

Pour in the blackcurrant mixture and refrigerate for 30 minutes. Pour in the remaining orange mixture as the last layer and return the cake to the refrigerator for 1 hour.

In our article we want to talk about desserts. Many housewives prefer to prepare cheese cream cake. There are a lot of recipes and options for its preparation. The fact is that it can be used for any type of dessert. These can be both sweet and more restrained dishes.

Application of cream

Cheese cream for the cake (recipes will be given in the article) is an excellent filling. The universal nature of the cream gives wide possibilities for its use. It is perfect for a cake or an ordinary cheesecake, and goes well with sponge cakes. By supplementing the standard recipe with new ingredients, you can get a good filling for rolls, cupcakes or pastries. Cheese cream looks very impressive as a decoration for desserts, since it has the property of being quite textured and holding its shape well.

What ingredients are needed to make cheese cream for the cake? There are different recipes, but they are all based on using soft cheeses as the main component. Of course, mascarpone or ricotta would be an excellent option. However, replacing them with simpler options is quite acceptable.

Products that harmonize with cream

It is worth noting that the cheese cream for the cake, the recipes for which we will consider, goes well with different ingredients. To prepare it, it is recommended to use heavy cream (30%). You can also add condensed milk, it adds sweetness and is perfect for soaking cakes. Cocoa is used to make cream glaze. Since the dessert is used for cheesecakes, all kinds of jams and berries can be used. Fruity notes combined with creamy flavor are the key to the success of any cake.

Classic recipe

The classic option is cream cheese cream for the cake. The recipe for such a dessert is universal, since the ingredients combine perfectly with each other, resulting in a moderately rich, delicate taste. To prepare the cream we will need the following products: cream, vanilla, soft cheese, eggs and powdered sugar.

In a container you need to knead one part of powder (without lumps) and three parts of cheese. Then add cream, and its volume should be the same as powder. In a separate bowl, beat the eggs. Only yolks can be used. For three hundred grams of cheese you need to take two eggs. Next, mix both masses in one bowl and add vanillin, beat with a whisk.

Where can I use this cream cheese cream for a cake? Recipes for desserts such as profiteroles, eclairs, cupcakes and biscuits are based on the use of cream cheese cream, which will be an excellent filling.

Chocolate cream

A good holiday option would be chocolate cheese cream for a cake. Recipes with photos will help you understand the intricacies of cooking. To give the cream a chocolate flavor, you can use cocoa powder, melted chocolate or glaze. Using chocolate involves many difficulties, so at home it is still preferable to use cocoa. The amount depends on how intense the taste you want.

In addition, you can prepare white cheese and chocolate cream. To do this, you need to use white chocolate, melt it in a water bath. It is recommended to add a little cream (low-fat). It is necessary to maintain the following proportions: for one tile it is enough to take 70 grams of cream. For the main mass you should use heavy cream. They whip up well, and the end result is a light filling with cream cheese and white chocolate.

Cottage cheese cream: step-by-step recipe

Very often, housewives replace the cheese component with cottage cheese, since the cost of mascarpone is much higher. This option is also acceptable. The result is an excellent cheese cream for the cake. There are quite a lot of recipes and ideas for such creams. Each type of cheese cream is good in its own way. With cottage cheese, the filling turns out to be very airy and light. This cream is good not only for cakes, biscuits and pastries, but also for eclairs and pancakes.

To prepare we will need:

1. Sugar - 170 g.
2. Butter - 220 g.
3. Cottage cheese - 370 g.
4. Vanilla.

There is nothing easier than making cheese cream for a cake at home. A step-by-step recipe with photos will help even the most inexperienced cooks understand the nuances.

First you need to prepare the cottage cheese. To do this, rub it through a sieve or pass it through a meat grinder. In a separate bowl, cut the butter into small pieces and add sugar to it. Experienced housewives recommend using powdered sugar to prepare all kinds of creams and glazes. It dissolves much faster and is much easier to work with.

Next, beat the butter and sugar until a fluffy white mass forms. The process takes approximately three to five minutes. At the very end, add vanillin and vanilla sugar. Then, without stopping whisking, add the cottage cheese to the mass in five or six approaches. The result should be a light cream.

Curd and cheese miracle

Continuing the experiments, we offer one more recipe. Cheese and curd cream for cake is an excellent dietary option. This dessert can also be used for casseroles. The cream is prepared from low-fat products. There are different ways to prepare it. The simplest option involves using cottage cheese and soft cheese. The components are taken in a 1:1 ratio and mixed with a blender until a homogeneous mass is formed, but do not forget that it is necessary to add powdered sugar. Its quantity depends on your preferences: whether you like very sweet cream or not. You can add fruits and berries to this cream.

Cream cheese

You can prepare cheese cream for a cake with cream. The dessert recipe is not complicated; for preparation you will need the following products:

1. Philadelphia cream cheese - 270 g.
2. Vanilla.
3. Powdered sugar - 130 g.
4. Mascarpone cream cheese - 270 g.
5. Cream 35% - 370 ml.

Place two types of cheese at once into the mixer bowl and beat until fluffy (about a couple of minutes). If you don't have a mixer, you can use a blender.

Next, sift the powder and add it to the cheese mass. We start whipping the cream at the lowest speed, and then gradually increase the speed. Stir the mixture with a spatula to remove powdered sugar from the sides of the bowl, add vanilla or vanilla essence without stopping whisking.

Gradually pour in the cream in small portions (it should be chilled). After this, continue beating for about seven more minutes. Now the cheese cream for the cake is ready. The recipe with photos given in the article is quite simple. And its preparation does not take much time.

Festive chocolate cake: ingredients

We suggest using our step-by-step cream cheese cake recipe for special occasions. To prepare a chocolate dessert with cheese cream we will need:

For the biscuit:

1. A glass of sugar.
2. Cinnamon (optional) - to taste.
3. Four eggs.
4. A glass of flour.
5. Four tablespoons of cocoa.
6. Two teaspoons of baking powder.
7. Butter for greasing the baking dish.

To soak the cakes:

1. Four tablespoons of sugar.
2. 1/3 glass of water.
3. Two tablespoons of cognac.

For the cheese cream:

1. Mascarpone (or curd cheese) - 470 g.
2. Five tablespoons of powdered sugar.

For decoration:

1. Chocolate - 120 g.
2. Walnuts - 110 g.

Chocolate Cake Recipe

We will prepare the cake based on chocolate sponge cake. Beat eggs with sugar and salt. In a separate bowl, mix all the dry ingredients (cinnamon, cocoa, baking powder, flour) and slowly add to the whipped mass.

We prepare a baking dish by greasing it with oil and pour our dough into it. Cook the biscuit in an oven preheated to 250 degrees for about 40-60 minutes. The degree of readiness can be checked with a wooden splinter. If it is dry, then the baking is ready. The finished product should cool, after which it can be covered with a towel.

After the biscuit is ready, you can start preparing the cream. Combine powdered sugar and curd cheese and mix well. There is no need to beat the mixture.

Now you need to prepare the syrup for the cakes. Combine sugar and water and bring to a boil, stir the mixture lightly until all the crystals dissolve. When the syrup has cooled a little, add cognac to it.

All components are ready, so you can proceed directly to the process of assembling the cake. Cut the biscuit into three parts. This is most conveniently done with a long knife. Place all three cake layers on different plates and soak them in the prepared syrup. Then we assemble the cake, covering all parts and the side surface with cream. The third cake layer must be turned over with the soaked part down towards the cream, since we will fill it with chocolate (from melted chocolate) on top and sprinkle with nuts.

Cheese cream with butter

Very often they prepare cheese cream for a cake with butter. The recipe for such a cream is very popular because it is very convenient for leveling the surfaces of confectionery products and making caps for cupcakes.

For one serving you will need the following products:

1. 350 grams of curd cheese (this can be ricotta, mascarpone, Hochland, Philadelphia or Almette).
2. 110 grams of powdered sugar.
3. Two teaspoons of vanilla extract.
4. 120 grams of butter (it should be at room temperature).
5. One hundred grams of powdered sugar.

Mix the butter with powder and beat with a mixer until an airy white mass. Then add the cooled cream cheese and vanilla, then beat for another five minutes. Now the cream is ready. If you need to get a larger volume of mass, then the number of products must be increased, observing the proportions.

With this amount of cream you can level a cake 20 centimeters in diameter. The main thing is to have certain skills that will allow you to apply the mass in a thinner layer. Experienced cooks recommend leveling the surface in several approaches. After applying one layer, you need to put the product in the refrigerator so that the cream hardens a little, after which you can proceed to the second stage of application.

Austrian Gouda

There is an incredibly interesting option for making cheese and curd cream for a cake. The recipe is based on using a hard cheese called gouda instead of the usual cheese mass. It is for this reason that the cream is cooked over a fire like custard. Grate one hundred grams of cheese on a fine grater, fill it with cream (about 75 grams). Put the mixture on the fire, add a drop of lemon juice (do not overdo it, otherwise the cream may curdle) and, without ceasing to stir, melt the ingredients. Then you need to take the same portion of cream, adding a little starch for thickening (you can also use flour for this purpose) and 90 grams of sugar.

Pour the resulting solution into the brewing mass, stirring continuously. As soon as the cream begins to thicken, it can be removed from the heat by adding a little oil. After the mass has cooled, you can add three yolks to it. To obtain a more fluffy cream, you can beat the whites (from three eggs) with sugar in a separate bowl and carefully mix them into the main mass.

Instead of an afterword

The cheese cream can be modified by experimenting with the ingredients and getting new flavors each time. Its uniqueness is that it is good for absolutely all types of desserts: from cakes to pastries.