Curd cheese is an amazing product that is ready to eat.
But much more interesting are creams for cakes, pastries, sandwiches and other snacks.
In such a cheese you can add at least sugar, at least salt, which we will do!
Cream of curd cheese - general principles of preparation
Curd cheese usually has a dense, thick consistency. Before use, you need to remove it from the jar and stir. You can then add other ingredients.
What is laid in sweet creams:
• sugar, powder, honey, syrups;
• butter, sour cream, cream;
• vanilla, flavorings;
• fruits, berries, concentrates.
Sweet cake creams are spread on cakes for cakes and pastries, fill baskets, decorate cupcakes. You can vary with tastes, color, add a variety of ingredients.
No less popular are salted creams - spreads. They are used for all kinds of snacks, sandwiches, rolls.
What is put in salted creams:
• vegetables, greens;
• nuts;
• mushrooms;
• fish, mostly red.
All types of creams are not subject to long-term storage. It is advisable to use the mass immediately after cooking.
Curd cheese cream with butter
The recipe for the amazing Cheese cream, which is perfect for biscuit cakes. It can be used for mastic and other decor.
Ingredients
• 0.28 kg of cheese;
• 0.12 kg of oil;
• 1 pinch of vanilla;
• 90 grams of powder.
Cooking
1. Choose an oil in which the percentage of fat is at least 80. In this case, the cream will be correct. Cut into pieces, leave for a while warm.
2. Immerse the mixer in a bowl, beat the butter. Gradually add powdered sugar and vanilla. The mass should become completely snow-white, magnificent.
3. Now you need to introduce curd cheese. Add it all at once. Beat with a mixer for another two minutes.
4. The cream is ready! In addition to vanilla, you can put other flavors, dyes to your taste in it.
Chocolate cream cheese curd cake
Sour cream is also present in this cream for curd cheese cake. It is very important that it be sufficiently oily and thick, preferably at least 30%.
Ingredients
• 280 g curd cheese;
• 200 g sour cream;
• 130 g of powder;
• 100 g of chocolate.
Cooking
1. We take good chocolate with a high cocoa content, break it into pieces, put it in a bowl.
2. Add one spoon of sour cream, put in the bath. Melt to homogeneity, try not to overheat. Therefore, stir occasionally.
3. The rest of the sour cream, beat with powdered sugar.
4. Open the curd cheese, transfer to cream. Stir.
5. Add melted chocolate, whisk again.
6. Leave the cream for half an hour in the refrigerator, if necessary, so that it thickens.
Cottage cheese cream with dill and cucumber
A variation of cottage cheese cheese salt cream that is perfect for sandwiches. Such a spread can be used independently or as a basis for a sandwich with red fish.
Ingredients
• 0.2 kg of cheese;
• 0.07 kg of fresh cucumber;
• 0.5 cloves of garlic;
• salt, black pepper;
• 0.5 bunch of dill.
Cooking
1. Put salt in cheese, add black pepper and mix thoroughly so that the grains dissolve.
2. Cut the cucumber into small cubes, send it to the salted cheese.
3. We wash the dill branches, remove the largest specimens, chop finely.
4. Pour dill to cheese, mix thoroughly. We use the mass for its intended purpose.
5. Since the composition is a fresh cucumber, the spread is not stored for more than 6 hours in the refrigerator. Before each use, the mass will need to be well mixed.
Cream cheese and cream cake
Recipe for airy and tender cream for cottage cheese cake. Also, this mass is suitable for decorating sweet baskets, cupcakes and other cakes. Cream is needed for whipping. That is, the fat content should be at least 30%.
Ingredients
• 300 g of cheese;
• 200 g cream;
• 120 g of powder;
• 1 g vanilla;
• 1 sachet of thickener, if necessary.
Cooking
1. Mix the powder with vanilla. If you need to get a dense, thick cream, then add a special thickener. See product packaging for exact quantities.
2. Pour cream into a bowl. Immerse the whisk of the mixer and beat until foam.
3. Gradually pour the vanilla powder, continue to whisk.
4. Put the cheese in a bowl, mix well, the mass should be homogeneous, so that it is easier to connect with cream. You can just whip the cream with a mixer for a minute.
5. Add cheese to cream, whisk for a minute with a mixer.
6. The cream is ready! Cool the mass before use.
Cottage cheese spicy cream with garlic and nuts
Another variation of cottage cheese cream for sandwiches. Also, this mass is suitable for filling tartlets, tomatoes, greasing snack cakes from the liver, zucchini, carrots. Nuts are best used in walnuts.
Ingredients
• 0.2 kg of cheese;
• 2 cloves of garlic;
• 0.2 tsp red pepper;
• 40 g of nuts;
• 1 spoon of sour cream, mayonnaise;
• 2 branches of dill.
Cooking
1. Pour the nuts into the pan. We fry for three minutes on a fire so that they reveal the aroma. Cooling down.
2. Now you can chop nuts. We make it in a convenient way: with a knife, a blender or just roll a rolling pin along the cores. We are leaving.
3. Mix the cheese with red pepper.
4. Grind a clove of garlic, add to the future cream.
5. Dill cut finely. You can take other herbs, for example, parsley, basil. Add to the cheese.
6. Put a spoonful of mayonnaise or sour cream to make the creamy consistency. We look at the mass, you may need to add more.
7. At the end, pour the nuts, salt.
8. The spread must be thoroughly mixed with all the ingredients, left for half an hour, so that the nuts share the taste with the bulk.
Cream for cottage cheese and boiled condensed milk cake
Another popular flavor of cream cheese curd cake, which is very similar to creme brulee. Condensed milk is boiled for him. You can buy dumplings in the store or cook them yourself, as was done in Soviet times.
Ingredients
• 300 g of cheese;
• 50 g of oil;
• 280 g of boiled condensed milk.
Cooking
1. We take out all the products from the refrigerator, leave it warm, the oil needs to soften.
2. Throw a piece of oil into the mixer bowl or just into a bowl.
3. Add a spoonful of condensed milk and begin to whisk.
4. Gradually introduce the whole condensed milk.
5. Start adding cottage cheese gradually.
6. Once all the products are in the bowl, you can add vanilla or some essence.
7. The cream is ready! It itself is thick, saturated, so you can use it immediately after cooking.
Strawberry cream cheese and cream
Recipe for strawberry cream, but you can also cook raspberry, cherry and any other taste. Berries can be taken fresh or frozen.
Ingredients
• 250 g of strawberries;
• 300 g of cheese;
• 200 g cream;
• 6 spoons of powder;
• 30 ml of water;
• 20 ml of strawberry, cream or any other liquor.
Cooking
1. A third of strawberries are selected. It is desirable that dense berries enter this part. Put them aside for a while.
2. Put the rest of the strawberries in a saucepan, pour water according to the recipe, close and put on the stove. It is necessary to boil them until soft. Three minutes is enough. Cooling down.
3. We take a small sieve and wipe the berries to get rid of the seeds, veins. It will turn out the most tender mashed potatoes.
4. Add any liquor in the puree, you can pour a spoonful of cognac. Stir.
5. Beat cream with powder until lush foam. To make the cream thick and whip the cream, the fat content of the dairy product should be at least 30%.
6. Add strawberry puree to cream.
7. Beat the cheese separately. One minute is enough to give the mass uniformity.
8. Combine the cheese with the creamy mass.
9. Cut the deferred berries into small pieces or plates, send to the cream.
10. Stir, layered cake, remove for impregnation.
Fruit cream for cottage cheese and yogurt cake
The recipe for a fruit layer for the cake, the taste of which is achieved by adding yogurt. It is very important to use thick, fatty yogurt. Otherwise, the mass will be liquid. We choose the taste of yogurt ourselves.
Ingredients
• 150 g of oil;
• 250 g of yogurt;
• 200 g of cheese;
• 5-8 tablespoons of powder.
Cooking
1. Put the butter in a bowl, cut into pieces. Leave at room temperature until soft.
2. Immerse the mixer. Beat butter for about five minutes. It will become bright, airy.
3. Add the powder, but not all at once. Enter in small portions. The amount of sugar depends on the sweetness of yogurt. If it is not cloying, then put spoons 7-8. If the product is sweet enough, then 5 pieces are enough.
4. Beat butter with powder for a couple of minutes, add cottage cheese on a spoon.
5. Once the cheese is over, it remains to add fruit yogurt.
6. Beat the cream until smooth. If desired, you can add a thickener to it. In this case, you can twist more yogurt.
Cream of curd cheese - useful tips and tricks
• For all the ingredients of the creams to merge together, their temperature must be the same. Especially capricious in this regard is oil. If it is cold or a product of a different temperature is added to it, then the oil may seize in lumps.
• Thickener for cream is not only a healthy product, but also economical. It allows you to achieve the desired consistency, add more liquid ingredients to the cream, save on cottage cheese.
• Is there little cheese or want to save? You can add part of the cottage cheese to the cream. But the product should not be grainy, dry. Choose fatty cottage cheese with a uniform consistency. Before adding to the total mass, it is desirable to beat it with a blender or grind.
• If you add a spoonful of cognac to the curd cream, then it will have a delicate aftertaste of walnut.
