There are hundreds of recipes for making delicious creams in the confectionery world. They are used to decorate pastries, sweet and savory pastries, cakes and other desserts. The most popular creams are based on butter, cream, sour cream, and cream and curd cheese.
Cream cheese cream
The recipe for cream cheese cream is considered a classic in American culinary cuisine. The quick and easy cream cheese recipe is perfect for interlayers and confectionery garnishing of carrot and lemon cupcakes, pumpkin and banana biscuits, cinnamon rolls, biscuits and the famous Red Velvet cake. With this cream, you can level the surface of any cakes. Creamy cheese cream holds its shape perfectly, which is well suited for decorating sweet and savory pastries with a pastry bag.
The texture of the cream is light and airy.
Cream cheese is a slightly salty cream cheese. Do not confuse cream cheese and processed cream cheese. The latter is absolutely not suitable for making cream.
Many recipes for making cream based on cream cheese cream cheese have different proportions. The homemade cream contains butter. The most optimal proportion is considered to be 2: 1, when the cream-cheese contains twice as much oil. Then the cream keeps its shape and is suitable for decoration. When the proportion is reduced to 1: 1, the cream will have a rich creamy taste and high calorie content: with this ratio, butter cream is more suitable for an interlayer of cakes. Therefore, it is worth making a cream based on personal preference.
To make a cream cheese cream, you need the following ingredients:
- 225 g cream cheese;
- 100 g unsalted butter;
- 80-120 g of icing sugar, depending on how sweet the cream should be;
- vanillin on the tip of a knife or 1/2 tsp. vanilla extract;
- 1/2 tablespoon lemon juice.
Step-by-step instructions for the preparation of the cream:
Step 1. Cream cheese and butter should be at room temperature, so it is recommended to put them out of the refrigerator in advance. Cut the butter into cubes. If the cream cheese is in the form of a "stick", it must also be cut.
Step 2. In a kitchen machine or using a hand mixer, beat the butter and cream cheese until smooth and airy.
Step 3. Sift the powdered sugar: this will get rid of the lumps. Add in small portions to the cream cheese mass and mix with a mixer at low speed.
Step 4. Add vanillin or vanilla extract, lemon juice. The addition of lemon juice will balance the taste of the cream. Gradually increase mixer speed to medium. Beat for 2 minutes, until creamy cheese mass is smooth.
Step 5. Increase the mixer speed to maximum. The creamy mass will look white and airy.
Before using the cream for decorative confectionery purposes, it should be cooled for 30 minutes to 1 hour.
From this amount of ingredients, you will get about 2 cups of cream. Depending on how much cream you want to cover the cupcakes, the amount of cream will be enough for 6-20 cupcakes.
The remaining cream can be frozen for one to several months.
How to flavor cream cheese cream?
- Chocolate. Add 2-3 tbsp. cocoa in cream. You can also melt 50 g of chocolate in a water bath, allow to cool to room temperature and stir with the base cream.
- Strawberries. By reducing the amount of butter and icing sugar in the recipe, you can add 2 tbsp. strawberry jam or finely chopped berries (fresh or frozen).
- Lemon or orange. Add 2 tablespoons to the basic recipe. lemon juice (orange) and 1 tbsp. lemon zest (or orange zest).
- Honey. Add 1-2 tablespoons to the finished cream.any honey (flower, buckwheat, linden, etc.), while reducing the amount of powdered sugar for the basic recipe.
- Nuts. Chop the nuts as finely as possible and mix with the cream. You can also find confectionery liquid flavoring such as "almond" in stores.
Cream cheese can be dyed in any color. Natural dyes will help here (strawberry juice will give a pink color to the cream, blueberries - purple, celery or spinach - green, etc.). You can also use special dyes, where just one drop is enough to obtain a certain shade of cream.
Mascarpone cheese cream
Mascarpone is a cream cheese made from heavy cream. Originally from Italy, mascarpone is the main ingredient in the most popular Italian dessert, tiramisu. Also, this cream cheese can be used for dressing fruit salads, making creams, desserts, and, of course, mascarpone-based cream.
- 220 g mascarpone cheese;
- ¼ glasses of powdered sugar;
- vanillin or 1 tsp vanilla extract;
- 1/3 cup cold cream, 33% fat.
Step 1. Whisk the mascarpone cheese in a large bowl with the icing sugar and vanillin. The cheese will be firm at first, but it will soon become much softer.
Step 2. Whisk cold heavy cream in a separate container until stable peaks are formed. This process needs to be given special attention, because if you do not whip the cream to the end, the finished cream will not hold its shape well and will flow.
Step 3. Use a spatula to transfer the whipped cream to the mascarpone. Mix gently.
- 200 g mascarpone cheese;
- 320 g butter;
- 1/4 cup 33% cream;
- 150-200 g of icing sugar.
For this cream, mascarpone cheese and butter are taken in a ratio of 40% and 60%. To make the cream cheese cream, the mascarpone cheese and butter must be at room temperature.
Step 1. Sift the powdered sugar - there should be no lumps in it so that the powder dissolves better in the cream.
Step 2. In a large bowl, beat the butter, mascarpone cheese with a mixer on medium speed, adding the powdered sugar. This process will take approximately 5 minutes. Taste the cream with more or less powdered sugar.
Step 3. Whisk heavy cold cream separately until high, stable peaks are formed.
Step 4. Combine the whipped cream and cream cheese mixture with a spatula until smooth.
Cream cheese cream can be stored in the refrigerator in an airtight container for up to 1 week. After cooling, let the cream come to room temperature and beat for 1-2 minutes, until the consistency becomes airy again.
If desired, the cream cheese cream can be flavored with chocolate, coffee, vanilla extract, berries, etc.
Cream cheese based
Such a cream is universal and is suitable for decorating cakes, as a filling, leveling cakes, in fruit desserts, etc.
You can find curd cheese in any store. The texture of this cheese resembles finely ground cottage cheese with a salty-sour flavor.
Another option is to use ricotta cheese instead of curd cheese. Ricotta is an Italian cheese made from whey. For the price, curd cheese and ricotta cheese are much cheaper than mascarpone cheese. In terms of calorie content, this cream turns out to be less fatty than mascarpone-based.
To make a cheese cream based on curd cheese you will need:
- 350 g of curd cheese;
- 100 g butter at room temperature;
- 100 g of icing sugar.
Step 1. Sift the powdered sugar to get rid of the lumps.
Step 2. Beat the butter with a mixer for 3 minutes, adding the icing sugar in portions.
Step 3. Add curd cheese one tablespoon at a time, whisking the creamy mass with a mixer.
A cream based on curd cheese according to this recipe is enough to decorate 10-15 cupcakes. The finished cream is stored in the refrigerator in a sealed sealed container for up to 5 days.
