Want to learn how to cook simple, easy,a useful and unusually tasty dessert? Then we suggest you get acquainted with the recipe for curd cream. The product is also versatile - it's a light self-contained dish, and a great layer in biscuit and pancake cakes, and a delicate cream for wafer tubules, and a fruit sauce.
Classic curd cream: ingredients
Acquaintance with the recipe for curd cream begins with the listing of the necessary ingredients:
- Cottage cheese fat content of 9% - 300 g.
- Butter - 70 g.
- Sugar (sugar powder) - 450 g.
- Vanillin - 7 years.
In 100 g of the prepared product - 326 kcal. You will spend 15-20 minutes on the creation of the cream. Let's start?
Classical: cooking
And here is the recipe for curd cream for cake or any other dessert:
- Put in the deep bowl of cottage cheese, softened butter and a pinch of vanillin.
- And now take the mixer - you need to mix the ingredients to the condition of a uniform thick and airy cream.
- Turn off the mixer, pour sugar. It is best for the cream to use not sand, namely powder.
- Stir the sugar and cream already with a spoon.
- Now, again, take hold of the mixer and whisk the mass to the air state for 2-3 minutes.
That's all, in front of you light and delicious curd cream.
Gelatin Curd Cream: Ingredients
The most suitable recipe for curd cake for sponge cake. You will get a gentle and light layer for dessert.
What you will need:
- Curd fat 8% - 500 g
- Boiled filtered and already cooled water - 150 g.
- Sugar, icing sugar - 200 g
- Granulated gelatin - 20 g.
Calorie content is small - 181 Kcal per 100 g of cream. Its preparation will take an average of 40 minutes.
Cream with gelatin: cooking
And here is the recipe for curd cream with a photo:
- First of all, gelatin is poured into a metal bowl - it is poured with chilled water. 40 minutes should pass before the mass completely thickens.
- Put the gelatin aside and grab the curd. The product is rubbed through a sieve, and then whipped with a blender or mixer at medium speed.
- Now we need to melt the gelatin that has hardened until the granules are completely dissolved. It cools off in a natural way, by no means in the fridge!
- Mix the cottage cheese soufflé with powdered sugar, pour into the mass already cooled gelatin.
- Cream before a layer of cake, preferably 15 minutes to hold in the refrigerator.
Curd souffle is very good for multi-layered desserts, it looks beautiful in section.
Curd sour cream: ingredients
Found a recipe for pancake cake with curd cream?We suggest you experiment a bit - replace the souffle with this gentle and easy-to-prepare cream. Try it! Ingredients for dessert cream are simple:
- Cottage cheese 8% fat - 1 pack (1 kg).
- Sour cream (best to pick the fattest) - 400 g
- Sugar - 1 cup.
Caloric content of 100 g soufflé - 234 Kcal. Cooking takes about 20 minutes.
Curd and sour cream: cooking
And now the recipe for curd cream with sour cream:
- We start by carefully scrubbing the curd through a sieve so that not a single large grain is left.
- Now, thoroughly, to dissolve the crystals, mix granulated sugar with sour cream already in a separate container.
- At the final stage we combine the curd and sour cream mass, beat it with a blender or mixer until thick, light and airy.
The most capricious product here is sour cream. If you perevzbit it, you get not air cream, and liquid curd mass.
The taste will noticeably become richer if duringcooking you add a pack of vanilla. By the way, it is quite possible to replace sour cream with thick fruit yogurt! The resulting souffle will surprise you with its lightness and delicate taste.
Citrus Curd Cream: Ingredients
Such a delicacy is wonderful both by itself and as a layer for the cake. Here is what you need for making dessert:
- Cottage cheese 10% fat - 300 g
- Lemon - 1 medium fruit.
- Packaging granulated gelatin - 15 g.
- Sugar syrup - 70 ml.
- Cream - 350 ml.
- Your favorite nuts - 50 g.
- Normal sugar - 100 g
- Vanillin - 7 years.
- The top of the orange peel is a peel.
Per 100 g of this product - 207 Kcal. You will spend 30-40 minutes of free time for its preparation.
And now we will create yummy!
Citrus curd cream: cooking
The recipe for cottage cheese cream with citrus and nutty notes is:
- Mash cottage cheese well. You can use the grandmother's method - a fine sieve. Another option is a blender or mixer.
- Mix the sugar with vanilla, add to the cottage cheese. Now we beat with a mixer to the state of a magnificent soufflé.
- Chop the nuts, fry if necessary, then enter into the general composition.
- We grind orange peel very finely. Next, you need to combine it with cream.
- Peel a lemon (if you want a souffle sweeter, then replace the fruit with an orange), cut it into small slices. The fruit is ground by a mixer or blender to a liquid state.
- Add sugar syrup to citrus fresh juice.
- Now all the components are combined in a common bowl, and then whisk in a blender to the state of a uniform tender soufflé.
Pineapple curd cream: ingredients
And one more wonderful recipe for sponge cake. Here is what you need to make it:
- Cottage cheese - 1 pack (500 g).
- Canned pineapples from a jar - 100 g
- Fatty cream - 300 ml.
- Powdered sugar - 60 g.
- Gelatin granulated - 20 g.
- Vanillin - 10 g.
100 g of pineapple souffle cream will contain 291 Kcal. Cooking takes 25 minutes (+30 minutes for cooling gelatin).
Pineapple Cream: Cooking
And now we will tell you how to make this amazing cake layer:
- Gelatin pour liquid, preferably milk. It will take him half an hour to swell.
- The frozen gelatinous mixture is dissolved in a water bath (it is important not to bring the product to a boil!). Then cool naturally in half an hour.
- Add vanillin to the icing sugar, pour the composition into the cream.
- Spread curd, leaving no large grains, combine with sweet cream and beat the mixture with a mixer.
- Without stopping the mixer, pour into the composition a thin stream of already cooled gelatin.
- Beat a lot to a beautiful lush state.
- Cut the pineapples into small cubes.
- Send the fruit in a common bowl, gently mix the pineapple souffle with a spoon.
- For full readiness we recommend to send the cream in the fridge for half an hour.
What good is a fruit soufflé? It ideally emphasizes the taste not only of biscuit, but also of shortcake and puff pastry.
Curd Cheese Cream: Ingredients
Imagine another popular recipe for cream cheese. It requires very simple ingredients:
- Curd cheese - 300 g
- Sugar powder - 90-100 g.
- Butter (fat content - not less than 80%) - 100-120 g.
- Vanillin - 1 pinch.
Curd Cheese Cream: Cooking
And now let's figure out how to make the most delicate soufflé:
- Cut the butter into small pieces, leave it warm to soften.
- Beat the softened butter with a mixer. In the process, add powder and vanillin.
- We continue to beat until the mass becomes homogeneous and snow-white.
- Enter the curd cheese in small portions.
- Beat about another two minutes.
That's all, gentle cream souffle is ready! By the way, in addition to vanilla, you can use other flavors, add natural dyes.
Secrets of the real cheese soufflé
To make a delicious, healthy and beautiful dessert or layer for the cake, do not overlook these rules, based on the experience of pastry chefs:
- Always select products with the fat content that is recommended in the recipe. This directly affects the taste. In the case of cottage cheese cream, fattening will not mean better, since it is a dietary product.
- Packed cottage cheese is not too good for our recipes. The best is crumbly, the most ideal option is homemade.
- The pastry chefs say that the splendor of curd and sour cream soufflé will add the following: mix the sour cream with sugar in advance and let it brew in the fridge.
- It is best to keep the shape of a gentle layer of cottage cheese helps gelatin.
- We advise you to put it before cooking.sponge cake curd smetannye and curd yoghurt layer in the fridge. The cream from this will be more firmly held, which will help the whole dessert to keep its shape.
- For whipping curd mass is best to turn to the mixer or blender. Whip or fork, despite all efforts, it is difficult to achieve airiness, density and uniformity of composition.
- You should not replace butter with spread or margarine - these components will spoil the taste of the soufflé.
Творожный крем - вкуснейшее лакомство, которое well and as a complement for breakfast to fruit, and as a layer for cakes - biscuit, puff, sand. We advise you to try fruit variations and cottage cheese souffle.
