A fragrant, light and delicate cake cream can be made from curd cheese. The salinity of the cheese combined with the sweetness of powdered sugar gives an extraordinary sensation of freshness of the cream. It is great for soaking sponge cakes, sponge cakes, decorating cupcakes, and as a filling for choux pastries.
It is necessary
- Products:
- • Curd cheese - 300 gr.
- • Butter - 100 gr.
- • Powdered sugar - 80 gr.
- • Vanilla sugar - on the tip of a knife
Instructions
Step 1
In order for the cream to turn out exactly as it should be: elastic, rich and homogeneous in consistency, its constituent ingredients must be of high quality and have an appropriate temperature. The cheese should be hard and cool, and the butter should be softened, but not melted. The butter for the cream must be softened to a pasty state. To do this, take it out of the refrigerator for at least 1 hour and leave it at room temperature.
Step 2
Sugar must be crushed into powder and measured into a dry cup. Put butter in a clean beating bowl and begin to beat. Pour the icing sugar in portions without turning off the mixer. When the powder and butter are well enough combined, the mass has become homogeneous and lightened, spread the curd cheese and continue to beat for another 3-4 minutes.
Step 3
Due to the mixer operation, the cream may melt a little. To thicken, return the cream to the refrigerator and refrigerate. If you plan to decorate a product from a pastry bag, then it is better to immediately transfer the liquid cream to a pastry bag and put it in the refrigerator to cool in this form.
Step 4
You can add "fillings" to a cream based on curd cheese, for example, cocoa or cooled melted chocolate or fruit puree (thick). Delicate cream for cakes or cupcakes is ready.
