Cream cheese is very similar to fatty cottage cheese grated into a paste, but it is prepared a little differently. This product is used as a cream for pastries and goes well with pastries made from shortcrust pastry, meringues, and biscuit cakes.
Cream cheese not only tastes great, but it also helps to smooth the surface of the cake or cupcakes. In addition, you can not be afraid that the curd cheese will float at room temperature, as often happens with other creams. Many pastry chefs prefer this type of filling for its ease of preparation and shape stability.
Simple homemade cream cheese cake recipe
The total cooking time is 10-15 minutes.
For one cake you will need:
- 300 g creamy curd cheese;
- 120 g butter at least 82%;
- 100 g icing sugar.
Fold the softened butter into a mixer bowl, add powdered sugar and curd cream cheese. Beat everything until smooth, about 5-7 minutes.
Before using for assembling and decorating the cake, the cream cheese should be stabilized for a while in the cold. To prevent it from weathering during stabilization in the cold, transfer it directly to a pastry bag and refrigerate in it.
Quick recipe for cream cheese with chocolate
You will need:
- 130 g dark chocolate without fillers;
- 400 g creamy curd cheese;
- 130 g icing sugar;
- 130 g butter 82.5% fat.
Cooking process:
- Remove the butter from the refrigerator an hour before cooking and cut into cubes so that they are soft enough by the time the cream is prepared.
- Melt the chocolate until liquid using a microwave or steam bath. As a last resort, you can dip the chocolate in a freezer bag in hot water.
- Combine melted butter, icing sugar and liquid chocolate in one bowl. Beat everything with a mixer for 5 minutes. Add curd cheese to this mass and stir in with a mixer at low speed or by hand with a silicone spatula.
- Soak the resulting cream in the cold for half an hour to stabilize, after which it can be used as directed.
Cream cheese with cream: a step by step recipe
Cook cream cheese with cream a little longer than with butter. The main task here is to whip the cream successfully and efficiently. But when you master this process, you will get the most delicate cream with which you can fill cakes, decorate cupcakes, sandwich and level cakes.
You will need:
- 100 ml heavy cream (at least 33%);
- 400 g cream cheese;
- 80 g icing sugar.
- Refrigerate cheese and cream well. It is advisable that they stand for 8-10 hours in the refrigerator before cooking.
- Degrease the beating bowl and mixer beaters with vodka, then place them in the freezer for 30 minutes.
- Combine all ingredients in a chilled bowl and beat with a mixer. First, set the minimum speed, when all the components are combined, gradually change the speed, bringing it to maximum. In general, the mass will thicken and acquire a dense, stable structure within 5 minutes after general mixing.
- At the end of the process, transfer the finished cream cheese to a pastry bag, chill for half an hour in the refrigerator. Then you can use the cream.
Cream Cheese: Condensed Milk Recipe
The combination of butter curd cream with condensed milk is very popular with confectioners.
The main ingredient in this recipe has a fairly dense structure. Therefore, the addition of condensed milk to it allows not only to adjust the sweetness of the resulting cream cheese, but also its consistency.
An interesting advantage of this version of the cream is that condensed milk can be used both ordinary and boiled.
You will need products:
- 400 g of curd cream cheese;
- 80-200 g of condensed milk (depending on the required sweetness).
Cooking method
Put all the cheese in a bowl for beating and add a tablespoon of condensed milk. Begin whipping the mass with a mixer at low speeds, gradually adding condensed milk on a spoon.
Periodically test the sweetness of the forming cream for the taste. When desired flavor is obtained, speed up the mixer and bring the mixture to the desired consistency.
Chill the resulting product for 30 minutes and proceed to sandwich and decorate the confectionery.
Cream cheese: a budget recipe
The usual cream cheese recipe involves the use of creamy curd cheese, which is quite an expensive product. This cooking method allows you to create a delicious filling for confectionery products and significantly save money.
You will need products:
- 800 g of non-acidic sour cream with a fat content of 20%;
- 100 g icing sugar.
It is not necessary to buy powdered sugar, it is better to grind as much as you need from regular sugar.
Make a bag out of a piece of gauze. Place the cheesecloth in 6 layers on a colander set over an empty bowl. Pour the sour cream on top, tie the cheesecloth in a knot and put it in the refrigerator for a day with a colander and a bowl.
After a day, whey will remain in the bowl under the colander, and weighed sour cream will form in the gauze bag. This product will replace creamy curd cheese in this cream cheese recipe. Collect it in a separate mixing container.
Next, beat the weighed sour cream with powdered sugar with a mixer for 5-6 minutes. As a result, you should get about 450-500 g of ready-made cream, which can be immediately used to decorate cakes, layering cakes and filling cakes.
