Cream cheese, in fact, is a cream based on soft cheeses and cottage cheese. Supplement it, who in what a great deal, then berry puree, then nuts, although simply by combining cheeses of different tastes, you can get a result that is completely different from the base.
The advantages of cheese-curd creams are their density and rare stability. They are used, including for complex shapes, as they are rightly considered a very convenient means of decoration.
Cheese cream recipes for cake - general principles of preparation
• Cheese cream is a creamy cheese mass that is used to soak cakes, smooth their surface and decorate the dessert surface. In the preparation of cheese cream use soft curd cheeses, as well as cottage cheese. The fat content of dairy products is selected to your taste, the main thing is that the cottage cheese is not too granular and dry. From soft cottage cheese cheeses for cream cheese can be taken as expensive: Mascarpone or Philadelphia, and their budget counterparts: President, Hohland or Viola.
• Cheese cream recipes for the cake are simple and easy to prepare. The cheeses are beaten with a mixer until splendid, adding sugar in the form of sand or powder, after which other components are gradually mixed in, which, like the sweetener, are introduced into the cream in small portions. The result depends not only on the exact observance of the prescription recommendations, but also on the quality and freshness of the products used. Of no small importance on the quality of whipping cream is the temperature of the products. If the recommended temperature regime is not observed, the mass may not whip and will delaminate during cooking. The proportions of products may vary to some extent at the discretion of the confectioner. It is worth noting that cheese cream should contain a lot of cheese.
• For the preparation of cheese cream, often butter or cream is added to the main products. Oil makes it more stable, and cream gives a more delicate creamy taste.
• Cheese butter cream is used to decorate a finished cake. To create certain details of the decor, it is tinted with food colors, interfering with the finished cream.
Cheese cream - recipe for a cake of two types of soft cheese
Cheese cream for a cake in which two types of cream cheese are used: Philadelphia and soft Mascarpone. Most often they are interbedded with honey dough sponge cakes. Such a creamy cheese mass holds its shape well and is suitable not only for the layer, but also for decoration.
Ingredients:
• five spoons of homemade powdered sugar;
• vanilla essence - a teaspoon;
• 250 g each mascarpone soft and cream cheese, Philadelphia
• cream with fat content not lower than 35% - 350 gr.
Cooking method:
1. Put both types of cheeses in a deep bowl and mix with a mixer that is turned on at the lowest speed. Two minutes will be enough for this stage.
2. To break the caked powder, transfer it on a sieve, then pour it over to whipped cheeses and continue the process, increasing the speed from medium to maximum, until the cream base becomes lush.
3. Without slowing down, pour cold, almost ice cream into the cream. Add them gradually, adding literally two tablespoons each time.
4. Ready-made cheese cheese can be applied immediately, if you need a thicker, place it in the refrigerator for an hour.
Cheese cream - recipe for curd cheese cake
Such cheese mass can be used not only for the layer of cakes. It can be filled with any pastries, decorate various desserts. The cooking process is also simple, the main thing is that dairy products are well chilled, and the proportions of products can be changed, taking into account your own preferences. If the cheese will be used for decoration, there should be a lot of cheese in it, otherwise the mass will not keep its shape.
Ingredients:
• cottage cheese, Kaimak varieties - 400 gr.;
• fine sugar - 100 g .;
• 100 ml high fat cream.
Cooking method:
1. For twenty-five minutes, place the package of cream and a bowl of whisk from the mixer in the freezer. Then remove, pour the cream into a chilled container and whisk until lush, unstable peaks are obtained.
2. From the sugar in a coffee grinder, prepare the powder and pour it into a bowl of cheese, whisk.
3. Without stopping whipping, add the whipped cream into the cheese, adding in small portions. Whisk at the lowest possible speed.
Chocolate Cheese Cream Cheese - recipe for cake made from biscuit cakes
Easy-made cream of cheese, which will not only be a good addition to the biscuit torus, you can cook almost any dessert with it. For cottage cheese and cream cheese to bond well, they must be equal in temperature and preferably room temperature. Preheat foods in advance.
Ingredients:
• 280 gr. home-made, high-fat cottage cheese;
• creamy fresh cheese, soft Mascarpone - 200 gr.;
• white, 100 grams of non-porous chocolate bar.
Cooking method:
1. First remove all food from the refrigerator so that it is evenly warmed up to room temperature. Otherwise, the difference in temperature of the products will lead to the fact that the cream does not beat, but exfoliates.
2. Grind the cottage cheese in a meat grinder, and then grind through a sieve and put the cheese into a mass.
3. Slowly chopped chocolate into pieces in a water bath and set aside to cool.
4. Bring the cheeses to a uniform beat and, without stopping the process, add melted chocolate into a spoon in them.
5. Place the cheese cream in the general compartment of the refrigerator for an hour and a half, and only then use as directed.
Cheese Nut Cream - Cake Recipe (with Gelatin)
A stable cheese mass with gelatin does not saturate poorly any cake, so it is better to use it to smooth the surface of the cake. If you still try to layer the cake with such a cream, pre-soak the cakes. Gelatin is added after soaking in water and dissolving by heating in a water bath. Before mixing with the products, it is recommended to cool the gelatin mass.
Ingredients:
• lemon peel crushed on a grater - 1/3 tsp;
• fat cream - 250 gr.;
• granular gelatin - 2 tbsp. l .;
• 250 gr. Sahara;
• a little more than half a glass of walnut kernels;
• vanilla sugar - 1 g .;
• fat homemade cottage cheese - half a kilo.
Cooking method:
1. Soak the gelatin by pouring it in half a glass of drinking, cold water. When the granules swell, place the bowl in a water bath and, warming, dissolve, then cool.
2. Wipe the cottage cheese through a rare metal sieve so that there are no grains in the cream. Anneal nuts in a dry ordinary pan, cool.
3. Transfer the grated curd into a deep bowl, add sugar and vanilla, whisk.
4. Almost at the end of whipping, when the sugar grains disperse evenly in the cottage cheese and the mass gains splendor, introduce gelatin and pour in the lemon zest.
5. In a separate clean bowl, whip the cream until fluffy. When adding small portions of whipped creamy mass to the curd, gently stir it with a spatula.
6. Pour finely chopped nuts into the cream and put in the cold for an hour and a half.
Cheese cream and berry cream - recipe for a cake with butter
Berry puree is added to the recipe for cheese. It can be prepared from fresh or frozen berries. Frozen fruits before chopping are recommended to thaw well in air and allow excess moisture to come off. To do this, put the berries in a colander, under which they substitute a deep plate.
Ingredients:
• powdered sugar - 90 g .;
• a pound of fragrant fresh berries, preferably blackcurrant - 500 gr.;
• 340 gr. soft curd cheese;
• vanilla powder - 1 tsp;
• butter, high percentage oil - 125 gr.
Cooking method:
1. Cool the curd cheese well, and soften the butter, on the contrary, by cutting into small pieces.
2. Add the powder to the slightly melted butter and whisk using an average mixer speed for about six minutes.
3. Prepare mashed potatoes from fresh or thawed berries with a blender and carefully mix it into an already whipped mass.
4. For impregnation of cakes, the cheesecake berry cream is suitable immediately for cooking, and before coating the whole cake it is better to cool it.
Cheese cream - recipe for cake decoration
A thick cream cheese cheese made from soft cheese with butter is most often used to decorate and decorate the top of the cake, as well as its sides. After solidification, it does not flow even when the cake is warm for a long time. When applied, apply evenly. So that when whipping the mass does not exfoliate, use only natural oil with a high percentage of fat content.
Ingredients:
• half a glass of homemade icing sugar;
• two tablespoons of fresh vanilla sugar;
• 120 gr. frozen cream or natural, 72%, butter;
• soft Viola cheese, or similar - 340 gr.
Cooking method:
1. Cut warm softened butter, put in a voluminous bowl and begin to beat with a mixer, gradually adding about a spoonful of powder.
2. When all the powdered sugar has been added, continue to beat, adding cheese to the butter in small pieces (no more than a dessert spoon at a time).
3. Add vanilla sugar and evenly distribute it throughout the cream, whisking for a minute with a mixer.
4. Cheese cream will be ready as soon as you introduce all the cheese, and the mass will gain airiness.
Cheese cream cake recipes - technology tricks and useful tips
• If the finished cream is not sweet enough, add the powdered powder to it. Sugar is not recommended to bring to the desired sweetness, since its crystals will not dissolve and will crunch on the teeth.
• For whipping, you can use a mixer or, at your discretion, a blender. The main thing is not to oversaturate the mass with air, otherwise it will lie badly on the cake.
• It is not recommended to immediately add all the sugar or powder. It is advisable to add them dosed, in small portions during the whipping process, regularly tasting for sweetness.
