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Cream with melted cream cheese. Creamy cheese cream for cake

Perhaps this is one of the most popular questions for novice pastry chefs. How to make “cheese cream”, “cream cheese”, “cream on cream cheese”, “cream cheese for leveling” and so on. In our humble opinion, cream cheese cream is one of the easiest to prepare.

A LITTLE ABOUT NAMES AND CHOICE OF CHEESE

Do not buy "melted cream cheese" under any circumstances, it is good for sandwiches and soups, but not for cream. Some people we know have generously added Viola with paprika to the cream. It turned out spicy, but far from the real cremchiz. Strictly speaking, cream cheese is cream cheese. In stores, you can also find such names: cream cheese, curd cheese. Famous brands - Philadelphia, Almette, Buko, Hochland and others. Mascarpone is an Italian cream cheese that often tastes great, but just as expensive. Therefore, if it is not possible to purchase mascarpone, replace it with others (indicated above).

NUANCES OF COOKING AND STORAGE

  1. If using butter, it should be soft. And the cream cheese (crême) is better to pre-cool.
  2. Instead of sugar, it is better to use powdered sugar, then the cream will be homogeneous, and nasty grains will not fall on the tooth.
  3. Cream cheese (crême) after freezing changes its consistency, so it's better not to risk it.
  4. Cream cheese cream keeps well in the refrigerator for 3-5 days. However, it must be stored in an airtight container, otherwise the cheese will absorb all the aromas of the refrigerator.
  5. The ratio of cheese to butter in the cream may vary. Someone uses 1: 1, and someone reduces the amount of oil 2: 1, for example. There is no generally accepted standard, look to taste.
  6. This cream holds its shape perfectly, so it can be used for both leveling and decorating. And the caps on the cupcakes are just perfect!

HOW TO PROPERLY PREPARE CREMCISE?

  1. Put cheese and butter in a bowl, mix by hand until smooth. Alternatively, beat with a mixer on medium speed.
  2. Sift the icing sugar into a bowl and stir again. If you plan to add something else, then also after the first mixing.
  3. Ready. Next, we will give 7 recipes for creams based on cream cheese for unusually delicious desserts!

1. BASIC CREAM ON CREAM CHEESE

  • 300g cream cheese
  • 120g unsalted butter
  • 90g icing sugar
  • Vanillin optional

The preparation is described above. You can add any berry or fruit puree to the same cream!

2. CREAM ON CREAM CHEESE WITH CREAM

  • 400g cream cheese
  • 80g cream 33%
  • 60g icing sugar

Whisk the cream until crisp peaks, add cheese and powder, beat again. Refrigerate for a couple of hours. Ready.

3. CREAM ON CREAM CHEESE WITH CONDENSED MILK

  • 400g cream cheese
  • 300g condensed milk (plain or boiled)

Beat cheese, add condensed milk and beat again.

4. COFFEE CREAM ON CREAM CHEESE (COFFEE CREAM)

  • 500 gr cream cheese
  • 2 tsp instant coffee
  • 200 grams of cream 33%
  • 90 g icing sugar

Dissolve coffee in cream, whip cream, whip cheese, combine, whip

5. CHOCOLATE CREAM WITH CREAM CHEESE (CHOCOLATE CREAM)

  • 500 gr cream cheese
  • 100 grams of chocolate
  • 200 gr cream 33%
  • 50g icing sugar

Grate the chocolate on a fine grater, beat the cheese and cream separately, combine everything, beat.

6. CREAM ON CREAM CHEESE AND SOUR CREAM

  • 700 g fat sour cream (20-25%)
  • 250 g cream cheese
  • 200g icing sugar

We weigh the sour cream to remove unnecessary whey. Mix sour cream with powdered sugar at low speed. Add cream cheese and beat again on low speed.

7. CREAM ON CREAM CHEESE WITH WHITE CHOCOLATE

  • 500 gr cream cheese
  • 250g chocolate
  • 1 orange
  • Powdered sugar to taste.

Grind the orange, beat in a blender, add cheese, beat, melt the chocolate, cool a little, combine with cheese and orange, beat.

We hope that now kremchiz is an open book for you!

We took a photo of the cupcakes from the announcement of the article with the permission of the incredible Maria Magrat

HOW TO COLOR CREMCHISE IN BRIGHT COLORS

Cream cheese is perfectly colored with any food coloring. The main rule is to use gel, paste or dry dyes. Liquids can ruin your texture. It is best to color the cream cheese at the time of the final mixing of all the ingredients.

Add a little color and stir well until smooth, add a little more if necessary and mix again. Repeat this until you get the desired color. This will help you avoid unnecessary dye in your desserts.

But if you do not want to use chemical dyes, then you can always color the cake cream using natural products:,





You can always buy all natural powders and powders for coloring desserts in convenient packaging on our website:

HOW TO DYE CREMCHISE BLACK

Black is quite difficult to achieve due to the fact that a lot of common food coloring is needed, and this can affect the texture and taste of the cream. However, there is a way out. There are two ways to color the cake cream black in two ways. The first way is to make a base cream with dark chocolate or cocoa powder and color it with black food coloring. Due to the fact that initially the cream will be dark from chocolate or cocoa, you will need significantly less dye.

But if you need to paint black cream or any other light cream, then you need to use bamboo charcoal powder (link to the product). It is tasteless, odorless and will not spoil the texture of the cream. And the grind is so fine that you will not feel it on your teeth. To dye 500 grams of cream, you need 8-12 grams of bamboo charcoal powder.




It is customary to use mascarpone to make cheese cream, but since this soft cheese is quite expensive, they are constantly looking for something to replace it with. The recipe and a photo of a sponge cake with cheese and condensed milk were sent to the Notebook by Sergey, and I updated it with my photos and small additions. This is how today we will congratulate in our culinary circle the only culinary specialist Sergei on the Defender of the Fatherland Day!

Otherwise, in his recipe, he was upset that there was not enough cream for the whole cake 😉 We fix this sweet thing 🙂

I had an idea to do something a la Tiramisu. I found a homemade recipe, but the recipe is too heavy for my laziness, and the main component is Mascarpone cheese, which is quite biting for the price. So I decided to make a sponge cake with cream similar to Tiramisu cream.
The biscuit for the cake is made according to the Pansy recipe, so I don’t stop at cooking it.
Delissir cheese, from which I make the cream, is a new product of Russian production in our market, it is made by the famous Karat plant according to the recipes of Spanish cheese makers. The excellent composition of Delissir cheese, declared by the manufacturer, attracts: only selected milk, no preservatives and dyes, low fat content (12.1%), absolutely no sugar! That is, a useful dietary product and, moreover, a natural source of calcium and phosphorus. So I decided to use it to make cheese cream for my cake. You can, of course, use Philadelphia cheese, but it is creamier (and therefore fatty).

For a cheese cream cake recipe you will need:

For biscuit:

  • Chicken eggs - 7 pieces,
  • Sugar - 1 glass (regular)
  • Flour - 1 glass (regular),
  • Vanillin - 1 sachet.

For cheese cream:

  • Fresh cheese Delissir - 3 pieces, 180 gr.
  • Condensed milk (GOST) - 270 gr.

Impregnation for biscuit:

  • Tea impregnation:

Green tea with jasmine, added juice from half a lemon and sweetened with fructose

  • Coffee impregnation:

Strong black coffee, sweetened with fructose and added some liqueur (cognac or rum can be used)

  • Cherry:

Cherry syrup diluted with boiled water

How to make cheese cream sponge cake

We bake a biscuit in a slow cooker or oven, let it cool

and cut into cakes. I wanted to cut into 4, but my wife convinced me not to grind. Therefore, the packaging of the pear pattern shown in the photo was used to impregnate my body in the process of making the cake 🙂


We saturate the biscuit cakes, I soaked the lower one with tea impregnation, the middle one - coffee and the upper cherry. I'll make a reservation right away that I overdid it a little, but the taste of the cake didn't get any worse from this.


Making a cake cream from curd cheese. I was too lazy to get out the blender, I had to first grind the cheese with condensed milk with a spoon, and then periodically alternate the mixer and the spoon.
We collect the cake, smearing the layers with cheese cream with condensed milk. I did not regret the cream, so there was not enough cream to cover the sides, as you can see in the photo. Out of chagrin, I sprinkled grated dark bitter chocolate on top of the cake and present it to the public.

Bon appetit, wishes you!

And today I baked a biscuit of 7 eggs in the oven in a split form, much wider in diameter.

Because of the width, it turned out to be lower, so I divided it into only two cakes. The top biscuit cake was soaked from the inside with strawberry syrup, which I cooked in a slow cooker in the summer.

For the preparation of the cheese cream I used two boxes of Delissir cheese, exactly the same condensed milk as Sergey's.

(while I was adjusting the camera, my two-year-old son made holes in the biscuit 🙂, said "delicious !!!")

In order to make the cheese cream thicker, I added butter and a little boiled condensed milk to it for a creamy shade (it is not in the photo, the idea came after the photo shoot ;-)).

In a deep bowl, using a blender, I combined soft cheese with condensed milk, whipped softened butter and boiled condensed milk in a separate bowl.

I mixed sweet cheese mass with butter cream with a mixer.

The photo shows several tablespoons of cream on a biscuit, it turned out to be of medium thickness, it was easily smeared, but did not drain.

The cream turned out just right, it was enough for the sides 😉

The top of the cheese cream cake was decorated with milk chocolate chips.

Cake cream cheese is an insanely delicious addition to homemade baked goods. Of course, it turns out to be quite bold, but sometimes you just need to indulge yourself with goodies.

Be sure to make a cream using this recipe. And then you can complicate it with the help of other components.

Required products:

  • 500 grams of soft cheese;
  • powdered sugar about 80 grams;
  • high fat cream - about 300 milliliters.

Cooking process:

  1. Take cold cheese, preferably directly from the refrigerator, combine with powdered sugar and make a homogeneous mixture at a slow mixer speed.
  2. After that, pour in the cream, increase the speed of the appliance and beat until the mixture is thick enough, with a creamy texture.

Cooking with mascarpone cheese

Mascarpone cheese cream is one of the most successful cooking options, but of course the product itself is not cheap.

Required Ingredients:

  • two eggs;
  • a pinch of salt;
  • 120 grams of sugar or as you wish;
  • half a kilo of mascarpone.

Cooking process:

  1. We break the eggs, divide the contents into parts. Combine the yolks with sugar, grind.
  2. Pour a little salt to the whites and whisk lightly.
  3. Add the cheese to the yolk mass, mix well, pour in the proteins and beat with a mixer until the desired consistency is formed.

Cream cheese cream

Creamy cheese cake can also be used for other baked goods, such as cupcakes, and change its color.

Required products:

  • a spoonful of powdered sugar;
  • soft cheese - 400 grams;
  • cream of good fat content - about 300 milliliters.

Cooking process:

  1. Send the cheese to any convenient container, begin to beat thoroughly with a mixer. At first at low speed, and then increasing it. It usually takes five minutes to get the desired state.
  2. Now we put the specified amount of powder there and, without stopping the mixer, add cream. They must be only from the refrigerator, otherwise you will not achieve the desired state.

Butter recipe

A variation that uses butter instead of cream. A minimum of ingredients, time and a delicious cake coating is ready. You can change its color with food coloring.

Required products:

  • 70 grams of powdered sugar;
  • soft cheese - 300 grams;
  • small package of butter.

Cooking process:

  1. The oil in this recipe should be warm, slightly soft. Send it cut into pieces in a deep bowl and mix with a mixer for a few minutes using medium speed.
  2. Pour in the powder, beat again so that the mass becomes completely white, and begin gently, add cheese in parts, but not all at once. Bring it to the desired thickness.
  3. Before use, you can put it in the cold, but this is not a prerequisite.

Curd cheese cream for cake

Such a cream will be less high-calorie, but still very tasty. If you wish, you can generally make it almost fat-free if you use milk and gelatin.

Ingredients for the cream:

  • 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
  • powdered sugar to your liking.

Cooking process:

  1. Place cheese and cottage cheese in a container. You can put more or less ingredients, but the main thing is that they are in equal proportions.
  2. Beat the mixture until smooth, add powdered sugar if desired and work with a mixer again for a couple of minutes until you achieve the desired consistency.

With sour cream

Another option for making cream without cream. Sour cream makes the texture especially tender and soft. It can be used both for spreading the cakes and for any other baked goods. It is best to do it with mascarpone, but if it is not possible, then buy another good quality cheese.

Products for cooking:

  • a jar of mascarpone or other cream weighing 250 grams;
  • about 700 grams of fat sour cream - 25%;
  • a glass of sugar or to your liking.

Cooking process:

  1. We take a container where it will be convenient for you to whip the mass, lay out all the sour cream, combine it with sugar and start working with a mixer at the highest speed until the sugar completely dissolves and the mixture becomes thick enough.
  2. Gradually add mascarpone or other cheese, lower the speed level to the lowest and beat for a few more minutes.

With the addition of condensed milk

This is ideal for biscuit cakes, moderately sweet and soaks the base well. Adjust the amount of condensed milk, depending on what density of the finished product you need. If the cream is more liquid, then put more of it and vice versa.

Required Ingredients:

  • from 100 to 300 grams of ordinary condensed milk, but with good fat content;
  • half a kilo of soft cheese.

Cooking process:

  1. Place the selected cheese in a bowl and beat until the mixture is completely smooth.
  2. Add the minimum amount of condensed milk, continue whisking and see what happens. If the consistency is not what you want, then pour in more.
  3. Taste the cream, if you don't have enough sweetness, you can add a little powdered sugar, and for a special aroma - vanillin.
  4. Beat the mixture for a while so that it becomes fluffy enough and you can use the crust cream.

Cheese - chocolate layer

The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out that it is incredibly tasty, tender, and, of course, quite high in calories. Chocolate can be used both milk and black.

  • half a liter of heavy cream.

    • Cooking process:

    1. Chill the cream well before using it. Pour them into a container, but not all, but only 450 milliliters and bring to an airy state with a mixer. This will take about 3-5 minutes. Make sure that the mass does not become like butter.
    2. Add powdered sugar to them, mix, lay out the cheese and mix again slightly with a mixer at the lowest speed.
    3. In another container, heat the cream to a boil and pour the chocolate that had been previously broken into pieces with them, wait until it is completely melted, combine with the cheese mass and beat again until the consistency of cream.

    Banana - cheesy

    The same simple recipe, with a minimum of ingredients, but an insane taste. Optionally, you can add chocolate here. Take only fat cream, otherwise you will not get what it should be, but ripe bananas, but not black.

    Required products:

    • two small bananas or mashed potatoes;
    • 500 grams of soft cheese, ideally mascarpone;
    • good cream - 300 milliliters;
    • icing sugar as you wish, but take at least 50 grams.

    Cooking process:

    1. Put the crushed banana or mashed potatoes and the selected soft cheese in one bowl, interrupt everything well with a mixer, so that a homogeneous mass is obtained.
    2. In another container, mix the powder with cream and bring to a thickening with a mixer.
    3. We connect the contents of both bowls with each other, mix well. The mass should be thick enough, of course, like a cream. If it turns out to be watery, then work with the mixer for a couple of minutes until you get the desired result. Can be chilled a little and used for cake or other baked goods.

    Any pastries, cakes, pastry pastries are not complete without butter cream. Cream based cream gives them a great taste. In addition, due to it, you can create all kinds of decorations in the form of patterns, flowers and other beautiful patterns on baking.

    You can also add chocolate, food colors, nuts to it, which will not only improve the taste, but also make it more beautiful and original.

    How to make this culinary masterpiece at home, what it can be made of and what needs to be added to it - popular recipes for butter creams for baking will help us figure it out.

    Classic Butter Cake Recipe

    Preparation:

    The butter needs to be softened in the microwave, but not too much;

    Put a whisk on a blender and beat everything at medium speed for 5 minutes;

    After that, pour granulated sugar and a bag of vanilla sugar there;

    Everything is whipped until all the grains are completely dispersed;

    In order to make it easier to work with the cream, you need to put it in a cold place for half an hour.

    Sponge cake cream

    You will need the following components :

    • Powdered sugar - 150 grams;
    • Heavy cream - 500 ml;
    • Gelatin - 30 grams;
    • A pack of vanilla sugar.

    Preparation:

    1. Place the gelatin in a small cup and cover with warm water. We leave it for 20-30 minutes so that it swells;
    2. Then pour the gelatin into a small saucepan and put in a water bath or on a small fire. It should be boiled until all the lumps are dissolved. Stir it constantly. Turn off the heat and leave the gelatin to cool;
    3. Put the cream in a bowl and beat it with a mixer;
    4. In the process of whipping, sugar powder and vanilla sugar should be slowly poured into the cream;
    5. Continuing to beat, add the gelatinous mass there and beat everything for 15 minutes;
    6. If you have a desire, you can add small pieces of pineapple or berries to the cream with cream.

    Cream cheese cake

    The cream will require the following products:

    • 500 grams of cottage cheese cream cheese;
    • 200 grams of butter;
    • 180 grams of powdered sugar;
    • A pack of vanillin.

    Preparation:

    1. It is desirable that the curd cheese is soft. The butter should be slightly softened in the microwave;
    2. Put the cheese and softened butter in a bowl and beat everything with a mixer for 6-7 minutes;
    3. Then add powdered sugar and vanillin there. Beat everything for another 10 minutes;
    4. Ready cream cheese cream should be put in the refrigerator for half an hour;
    5. It can also be dyed with food coloring and added with chocolate, fruit pieces, and chopped nuts.

    Creamy sour cream cake

    The cream will require the following components:

    • 500 ml of milk;
    • 300 ml sour cream;
    • 180 grams of butter;
    • 230 grams of powdered sugar;
    • 150 grams of flour;
    • 2 chicken eggs;
    • 1 bag of vanillin.

    Preparation:

    1. Pour 2/3 of the milk into a metal ladle or a small saucepan and set over medium heat;
    2. While the milk is warming up, break the eggs into the remaining ones, add powdered sugar and add sifted flour;
    3. Whisk everything with a whisk until smooth and add to the boiled milk;
    4. We cook everything and mix with a spoon. You need to cook until the cream thickens;
    5. Then remove the pan with cream from the stove and put it in the cold to cool;
    6. Put the butter in the microwave and bring it to medium soft;
    7. We mix butter with sour cream and beat everything with a mixer;
    8. Put the whipped fluffy mass into a thickened cream and beat with a mixer until a homogeneous mixture;
    9. Dessert is ready. It can be used to grease any baked goods. You can add chocolate, nuts, small pieces of fruits and berries to it.

    Read how to make it delicious. Its delicate, milky flavor is ideal for most desserts.

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    Gorgeous sour cream for a biscuit cake. Recipes of the best culinary specialists.

    Creamy curd cream for cake

    • 500 ml sour cream;
    • 300 grams of homemade cottage cheese;
    • 100 grams of processed cheese;
    • 300 grams of granulated sugar;
    • 1 bag of vanillin.

    Preparation:

    1. Cut the processed cheese into arbitrary pieces. Next, we pass it through a meat grinder, it is best to use a fine strainer;
    2. Then skip homemade cottage cheese in the same way;
    3. Put sour cream in a cup, add granulated sugar and add a bag of vanillin;
    4. Beat everything with a mixer at medium speed until the sugar is completely dissolved;
    5. Then add skipped cottage cheese and processed cheese there. We increase the speed of the mixer to the highest and beat the entire mixture until a homogeneous air mass;
    6. It is great for any type of cake. Pastries coated with this mixture turn out to be very tasty and tender.

    Creamy curd cream with berries

    The following ingredients are required:

    • 1 cup whipping cream;
    • 200 ml of milk;
    • 500 grams of cottage cheese;
    • 100 grams of gelatin;
    • 300 grams of powdered sugar;
    • 300 grams of berries - raspberries, strawberries, blueberries.

    Preparation:

    1. First you need to soak the gelatin. We put it in a bowl, fill it with hot milk and stir until all the lumps and crystals of gelatin are dissolved;
    2. Grind the cottage cheese through a fine sieve until smooth without grains. Add sugar buddha there and beat until smooth;
    3. Add gelatin to the creamy mass of cottage cheese and powdered sugar and mix;
    4. Beat the cream with a mixer until an airy mass and combine them with a curd-sugar mixture;
    5. Cut the berries into small pieces and pour them into an airy creamy curd cream.

    Creamy coffee cream for cake

    You need to purchase the following products:

    • One glass of brewed strong coffee;
    • 150 grams of granulated sugar;
    • 2 egg yolks;
    • 100 grams of wheat flour;
    • 200 grams of 20% cream;
    • 50 grams of butter.

    Preparation:

    1. We put the pan on low heat, add 1 tbsp. spoon of sugar and lightly brown. Add a little hot water, and the resulting syrup should be boiled over low heat for 10 minutes;
    2. Put the egg whites in a bowl, add the remaining sugar to them, add flour and pour cream. Mix everything with a whisk;
    3. Then pour the whipped mixture into a small saucepan, pour in a glass of strong coffee and syrup. We put the mixture on fire and heat until desolation;
    4. At the end, add butter there and beat the mixture with a mixer;
    5. The finished dessert should be placed in a cold place for half an hour so that it cools and thickens.

    Butter cream cake

    The following products are required for the cakes:

    • Chicken yolks - 6 pieces;
    • Granulated sugar - 300 grams;
    • Butter - 300 grams;
    • 500 grams or 3 cups flour.

    Ingredients for buttercream:

    • Sour cream with 20% fat content - 400 ml;
    • Powdered sugar - 150 grams;
    • Cream with 10% fat content - 300 ml;
    • Cream with 20% fat content - 300 ml;
    • Gelatin - 100 grams;
    • Peach syrup - 250 ml;
    • A packet of vanillin.

    Ingredients for the filling:

    • Kiwi - 3 pieces;
    • Canned peaches - 200 grams.

    Ingredients for decoration:

    • Strawberries - 4-5 berries;
    • 1 small chocolate bar;
    • 100 grams of almonds.

    Preparation:

    1. Put 6 chicken yolks in a medium cup and grind them with granulated sugar;
    2. Add the butter, softened to room temperature, to the yolks and sugar. We mix everything until smooth;
    3. Pour flour there and knead the steep dough;
    4. Divide the dough into 6 medium pieces and put them in a cold place for half an hour;
    5. Circles with a diameter of 26 cm should be cut out of baking paper;
    6. Put a circle of paper on the kitchen table and sprinkle it with flour;
    7. We take out the balls of dough and put one on a circle of paper, roll it out thinly to the size of the circle;
    8. Put the dough with paper on a baking sheet and put in the oven. We bake it at a temperature of 200-2100 degrees until golden brown, about 5 minutes;
    9. Put the next piece of dough again on a circle of paper and roll it out exactly to its size. We bake at a temperature of 200-210 degrees for 5 minutes;
    10. We make the rest of the cakes in the same way;
    11. The edges of the cooled cakes should be trimmed. You should get round biscuits with a diameter of 26 cm;
    12. The remaining trimmings must be rolled out with a rolling pin until small crumbs are formed;
    13. Next, we prepare the cream. To do this, put the cream in a saucepan, add syrup and gelatin there. We leave for a while so that the gelatin swells;
    14. After the gelatin swells, put the pan with all the ingredients on medium heat and heat the mixture. It should be cooked until the gelatin is completely dissolved. During the cooking process, the mixture must be constantly stirred. Do not bring to a boil;
    15. Cool the mixture to room temperature. For this, the pan can be placed in a cup of cold water;
    16. Put sour cream in a bowl, add powdered sugar and vanillin there. Mix everything well with a whisk;
    17. Add the mass with gelatin to the sour cream and beat;
    18. Whisk the cream with 30% fat in a blender until lightly foamy. Add them to a mixture of sour cream and gelatin, mix everything, put in a cool place for half an hour;
    19. Cut canned peaches and kiwi into thin slices;
    20. When the cream thickens, grease the cakes with it. We spread 2-3 tbsp on the cake. tablespoons of the mass and level it over the entire surface, put the fruit plates and cover it with the next crust, also grease and put the fruit plates. Thus, we grease all the other cakes. Grease the top last crust, you do not need to spread the fruit on it. We coat the sides and sprinkle them with crumbs from the cakes;
    21. Sprinkle the top of the cake with nuts, grated chocolate and decorate with pieces of berries.

    • For cream, it is best to use chilled eggs, they beat better;
    • To prevent the cream from burning during cooking, it is advisable to use a saucepan with a thick bottom;
    • In order for the butter to become soft, it can be melted in a steam bath, but not until completely dissolved; also, when whipping, the whisk should be immersed in hot water for a couple of minutes;
    • You can add half a tablespoon to the cream. tablespoons of alcohol, so it will be stored longer;
    • For a change, you can add vanillin, lemon juice, nuts, cocoa, grated chocolate;
    • For the base, you need to use sour cream or cream with 30% fat content. Low fat ingredients will make the cream too runny and difficult to make patterns and designs.

    Cream for cake or other baked goods is the most important ingredient. And it's not so hard to cook it! Everyone has all the components that make up it in the refrigerator. Be sure to prepare these creams and decorate your baked goods with them. Rest assured, your loved ones will appreciate your efforts!

    A fluffy cheesecake is one of the best options for filling and coating desserts. It is light, airy, has a pleasant creamy taste and is less caloric than heavy butter creams. Find out what types of cheese you can use to make this cream, what kind of kitchen utensils you need, and different recipes for cheese cream cake recipes.

    How to make cream cheese cake

    To make cheese or Cheese cake cream, you should use soft varieties. Philadelphia, mascarpone and ricotta cream cheeses are excellent options. Sometimes they are replaced with more affordable cottage cheese, melted cheese and just curd. The base of these cheeses is often diluted with the following additions:

    • Cream. Special "confectionery" cream from 30% fat and above impart a soft texture to the mass.
    • Cottage cheese. One of the most common types of cream cheesecake is the filling for the popular American cheesecake dessert.
    • Condensed milk. A good sweetener, it can be used as an impregnation for cake layers.
    • Cocoa. Gives a characteristic chocolate flavor, it is better to enter in the form of a 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, enriches the cheese cream with a pleasant vanilla aroma.

    Place the soft cheese base in a deep bowl and beat lightly with a whisk. After that, the additives indicated in the recipe are introduced. The classic version is cream, icing sugar, eggs and vanilla. The resulting mass is kneaded with a wooden spoon or a silicone culinary spatula. The latter tool is very convenient to use for smoothing 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 delicious variations on the theme of cheese cream. They can be used for the base of a simple shortbread cheesecake, a layer of sponge cake layers, decorating cupcakes, filling eclairs, profiteroles, and so on. Experiment with the composition and create the perfect cheese cream for yourself in appearance and taste.

    With curd cheese with condensed milk

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

    A very simple cream of curd cheese for a cake with the addition of condensed milk. The mass turns out to be rich in color, thanks to the caramel shade of boiled condensed milk. The cream for the cake is dense, while it 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. Whisk the cheese product with a mixer or hand blender.
    2. Add soft butter and beat again.
    3. Gradually introduce condensed milk, kneading well until smooth.
    4. The cream should not be liquid, it should keep 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.
    • Servings Per Container: 1.
    • Calorie content: 270 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    This aromatic banana cake cream cheese is perfect for biscuit cakes and many other desserts. If the bananas are not sweet enough, then more powdered sugar can be added to the mass. It is easy to make at home using granulated sugar and a coffee grinder. It is important to whip the cream chilled, so it will disperse better, increase in volume.

    Ingredients:

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

    Cooking method:

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

    With fruit puree

    • Time: 20 minutes.
    • Servings Per Container: 1.
    • Calorie content: 424 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    Thanks to the fruit puree, you can add the desired flavor and flavor to the cheese base. For this recipe, currants are used. You can take both fresh and frozen berries. Fruit puree made from peaches, bananas, and other fruits will also work well with cheese cream. Almette curd cream cheese is used as a base. You can use other types of curd cheese.

    Ingredients:

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

    Cooking method:

    1. Make sure the butter is soft and the cheese product chilled when cooking.
    2. With a mixer at medium speed, beat the butter with powdered sugar, the mass should turn white.
    3. Add vanillin, lay out the cheese product and walk through the mixer again until the mass is fluffy and smooth.
    4. Beat the slightly thawed berries in a blender until puree.
    5. Gently add to the creamy mass and mix until smooth.
    6. The cream is immediately ready to cover the cakes, but before finishing the edges, it is better to chill it a little.

    Creamy curd

    • Time: 20 minutes + 2 hours.
    • Servings Per Container: 1.
    • Calorie content: 229 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    A truly creamy curd cream as these two base ingredients are used in equal proportions in the recipe. Before applying the mass to the cake layers, it must be cooled on the refrigerator shelf for at least two hours. It is important to use soft curd, not grainy. Otherwise, numerous lumps and grains will be felt.

    Ingredients:

    • low-fat cottage cheese - 200 g;
    • cream 33% - 200 ml;
    • icing 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 the icing sugar and vanilla sugar in the cream.
    3. Mix everything and beat with a mixer until fluffy.
    4. Combine the creamy and curd mass, beat again until smooth.
    5. Chill well before applying to cake.

    Cream Cheese with butter

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

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

    Ingredients:

    • cream cheese - 300 g;
    • butter - 100 g;
    • icing sugar - 80 g.

    Cooking method:

    1. Whisk 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. While whisking, gradually introduce the creamy cheese product.
    4. Before applying to the cake, the mass should be sent to the refrigerator for a couple of hours, then it will become denser.

    With melted cheese and cream

    • Time: 15 minutes + 2 hours.
    • Servings Per Container: 1.
    • Calorie content: 297 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    A budget version of cream made from processed cheese with the addition of pastry cream. It is important for cooking to take creamy processed cheese with a classic taste, without salty additives. It should be soft, break completely without forming lumps. The sweetness can be adjusted to your liking. To better dissolve the sugar in the cream, you can pre-mix it into powder.

    Ingredients:

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

    Cooking method:

    1. Whisk the processed cheese with two tablespoons of sugar until smooth.
    2. Whisk the chilled cream with the remaining sugar in a separate bowl.
    3. Combine the cream with the cheese mass, stir and whisk a little more.
    4. After applying to the cake, refrigerate for 2-4 hours.

    With cream cheese and eggs

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

    It is better not to cook a cream based on cream cheese with eggs for future use, but use it immediately after cooking. To make the mass more fluffy, it is recommended to separate the yolks from the whites, beat them separately, then combine and add to the cheese mass. This will make the cream more fluffy. Instead of vanillin, you can use a natural pod, essence, or even 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. Mash the cheese with sugar, pour in the cream and beat well with a mixer.
    2. Beat 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.
    • Servings Per Container: 1.
    • Calorie content of the dish: 314 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    A great option for the layer and coating of the cake would be coffee cheese cream. For its preparation, you can use both instant and natural coffee. The latter should be brewed and filtered in advance. You can add a characteristic brown color to the mass with cocoa. You can add a spicy note with the help of alcoholic beverages, for example, add a few drops of Amaretto liqueur.

    Ingredients:

    • cream cheese - 400 g;
    • cream 33% - 350 g;
    • instant coffee - 10 g;
    • icing sugar - 5 g.

    Cooking method:

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

    • Time: 20 minutes.
    • Servings Per Container: 1.
    • Calorie content: 342 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    Any type of chocolate can be used to make chocolate cheese cream, it is important that it is natural. Its amount can vary based on the desired shade. The chocolate is heated in a water bath, thus reducing the risk of the mass separating. Chocolate is often replaced with cocoa powder. Any cream cheese can be used for cream, based on 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, about 5-7 minutes.
    3. Melt the dark chocolate in a stewpan in a water bath, add the cream, mix well, make sure that the mass does not stratify.
    4. Add the chocolate-cream mixture to the cheese base, beat again with a mixer on high speed until fluffy.
    5. Apply the mixture to the cake layers immediately after preparation.

    With nuts on a gelatin basis

    • Time: 30 minutes + 2 hours.
    • Servings Per Container: 1.
    • Calorie content: 283 kcal / 100 grams.
    • Purpose: dessert.
    • Cuisine: European.
    • Difficulty: easy.

    In order for the gelatin-based cheese cream to be homogeneous and without lumps, it is important to dissolve it correctly, according to the instructions on the package. According to this recipe, walnuts are used, they can be replaced with hazelnuts, almonds, cashews and even peanuts, according to your taste. In order for them to reveal their aroma, they must first be fried in a dry frying pan. Homemade fat cottage cheese is used here as a 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. Rub 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 directions.
    3. In a dry frying pan, fry the walnut kernels, cool, chop with a knife or blender until fine crumbs.
    4. Whisk the cottage cheese with two types of sugar.
    5. At the end of the whisk, add the swollen gelatin and lemon zest.
    6. Whip the cream in another container, then gently add it to the bulk.
    7. Add nuts, mix until smooth.
    8. Before applying the mixture to the cake, send it to the refrigerator for 2 hours.

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