The cheese cream for the cake is easy to prepare, has a delicate creamy taste and a stable dense texture. For 500 g of cream cheese cream for a cake with a diameter of 18-20 cm, the following ingredients are required:
- cottage cheese cheese - 350 g;
- butter - 120 g;
- icing sugar - 100 g;
- vanilla extract - 2 tsp
Let us clarify right away that the creamy cheese cream for the cake, the recipe for which we recommend, can be successfully used for decorating piece baked goods, where a stable form of creamy decorations is required. This volume can be used to decorate up to 15 cupcakes.
Flavors to the main recipe
To give new flavoring effects to the classic sponge cake recipe, liqueurs, cocoa, chocolate, chopped nuts are added to the cheese cream. For some confectionery products, for example, for a pancake cake with cheese cream, condensed milk is used instead of cream with sugar. Its flavor goes well with a pancake base.
If fruits are included in the cake recipe, then part of the cheese in the cream can be replaced with cottage cheese. Such a curd-cheese cake cream goes well with the taste and aroma of fresh berries, canned fruits and even vegetables. An example is a carrot cake with cheese cream, where a neutral curd addition will emphasize the unusual taste of a biscuit with a lot of flavor notes.
In some versions of a cake with cheese cream, fruits are used not only in the external design. For example, peeled orange slices are crushed and mixed with a cream filling.
If a cake with butter-cheese cream does not have complex decorations, but is intended only for sandwiching cakes, then butter is often replaced with cream with a fat content of 33-38%. The light creamy taste is ideal for recipes such as red velvet cake with cheese cream.
Confectionery decoration
The snow-white cream effectively emphasizes the rich color of the biscuit, which is perfectly visible in the photo of cakes with cheese cream with colored cakes.
The white cream successfully emphasizes the golden orange color of the biscuit in the carrot cake with cheese cream.
Most of all, this effect can be observed on the inner slice of a chocolate cake with cheese cream.
The contrast is also seen in an exotic culinary product called Red Velvet cake with cheese cream, where the cakes are deep red.
It is ideal for leveling cake surfaces for icing or finishing. Many cakes are usually completely covered with cream for aesthetic purposes. Creamy cheese cream, after hardening, perfectly emphasizes the geometric shape of the confection. Cake with cheese cream is decorated with berries, chocolate of contrasting colors, coconut flakes.
Some deviations in the cake cream recipe occur with respect to the main ingredient - soft curd cheese. They use both one kind: "Almette", "Philadelphia", "Hochland", and combine different varieties. In cheese cream for a cake with Mascarpone or Ricotta they are used by 50%, as they sometimes stratify.
Cheese cream recipe with step by step instructions
And now let's move on to the question of how to make cheese cream for a cake.
- Chilled cheese is kneaded to obtain a homogeneous mass.
- Beat the softened butter with powdered sugar for about 5 minutes.
- Combine butter, cheese and vanilla essence.
- At maximum speed, continue to beat the mixture until the desired state.
The result should be a smooth, fluffy, firm mass with vanilla aroma and a sweet, creamy taste. The preparation of the cream is stored in the refrigerator, where, during cooling, it will acquire an even denser consistency and harmonious taste.
How to make cheese cream for a cake correctly if you want to make your own changes to the recipe. If you want to correct the recipe, then follow the simple rules.
All ingredients except butter must be chilled. This applies to cheese, cream and cottage cheese.
It is better to beat the ingredients of the cream separately and only then combine.
It is better to use not sugar, but icing sugar.
Additives in the form of cocoa, fruit puree, chopped nuts are introduced into the cream in small portions at the end of the batch.
Adjust the sweetness of the cream to suit your taste preferences, this is especially true in recipes with condensed milk.
Do not be afraid to use slightly salty cheeses, they give the cakes a spicy taste, emphasizing the sweetness of the rest of the ingredients.
The cheese cream has a great reputation. It is easy to cook, and it will not let the hostess down in the difficult task of creating a festive treat. With a creative approach for any event, you can make changes to a simple recipe, focusing on the tastes of loved ones and friends.
There are quite a few options for soaking homemade baked desserts. Learn how to make cheesecake cream in this article. It is easy to prepare, but it comes out very tasty and incredibly tender.
Cream cheese cream for cake - recipe
Ingredients:
- - 250 g;
- creamy mascarpone cheese - 300 g;
- chilled cream 35% - 350 ml;
- icing sugar - 110 g;
- vanilla.
Preparation
- Place the Philadelphia cheese and mascarpone in a deep bowl and beat well until fluffy.
- Sift the powdered sugar and pour it into the cheese mass. We continue the whipping process, starting at low speed and gradually increasing them.
- Stir the cream with a spatula to remove the powder from the walls.
- Add vanilla and continue to whisk the cream.
- Now, little by little, add the cream in small portions. They must be chilled without fail.
- We continue to beat for 7 minutes.
How to make cheese cake cream?
Ingredients:
- cheese 5% - 230 g;
- chilled cream 33% - 280 ml;
- food gelatin - 10 g;
- drinking purified water - 50 ml;
- granulated sugar - 100 g.
Preparation
- Soak the gelatin in heated water and let it stand for 20 minutes to swell.
- Wipe the cheese through a sieve, add granulated sugar or powdered sugar and stir with a spoon.
- Place the dishes with the swollen gelatin in a water bath and, stirring, bring the mass until the gelatin dissolves. We make sure that the mass does not boil.
- Add the cooled gelatin mixture to the curd mass and stir with a spoon.
- Cool the cream well and pour it into a clean bowl, and then beat with a mixer at high speed.
- When the cream turns into a fluffy mass, spoon it into the curd and rub it with a whisk.
- The cream is completely ready to be applied to the cake.
Cheese cream for mascaropone cake
Ingredients:
- cream 30% - 450 ml;
- powdered sugar - 120 g;
- cream cheese mascarpone - 300 g;
- vanillin.
Preparation
- Chilled well for about 12 minutes on high mixer speed until fluffy.
- Without stopping the whipping process, add a little cream cheese.
- Mix the powdered sugar with vanilla and add to the creamy mass.
- We continue to beat for another 6 minutes. Now the cream can be applied to the cake.
Butter cheese cream for cake
Ingredients:
- butter 73% - 150 g;
- cream cheese - 180 g.
Preparation
- Remove the butter from the refrigerator in advance. It should be at room temperature, but not much melted. Next, beat it with the addition of powdered sugar with a mixer at high speed.
- Beat the cheese separately for about 2 minutes.
- Little by little add the cheese to the butter and powder and beat well each time.
- The finished cream is white in color and has a pleasant soft consistency.
Sour cream cheese cream for cake
Ingredients:
- cream cheese - 190 g;
- sour cream 20% - 350 g;
- sugar - 200 g
Preparation
- Beat the cream cheese well with a mixer.
- Beat the sour cream with sugar or powdered sugar separately.
- Mix both masses, beat again at low speed and proceed to assembling the cake.
Curd cheese cream for cake
Cheese cream is an incredibly tasty filling for desserts. It is especially popular in Italian cuisine. The famous Tiramisu dessert is prepared using just such a filling based on mascarpone cheese. This is far from the only recipe. You can combine the base with other products and you end up with something extremely delicate, tasty and airy.
Where and how is cheese cream used
Cheese cream can be used for almost any type of desserts, both sweet and more subdued in taste, harmful to the figure, or completely and completely dietary.
First of all, it is a great filling for any cake. It can be used as a layer of cakes, or as a filling for a sweet cheese tart or a simple curd and shortbread cheesecake. This cream flavors biscuit cakes especially well.
Both components are very delicate and light, and therefore perfectly complement each other.
If you add new ingredients to a standard recipe, you can get a filling for rolls, cakes or cupcakes. Cheese cream for decorating cupcake tops looks especially impressive. It lays down in textured curls and holds its shape quite well when cooked correctly.
Handle this product with care.
You can use a whisk to mix. But to distribute the creamy air mass is best with a spatula. For a layer of cake, it is not necessary to display a perfectly flat surface. Unevenness can give a dessert a special charm.
As for cupcakes, a special piping bag or syringe with curling attachments comes in handy. You can apply the cream from the center or in a circle with spiral movements.
What ingredients can be used to prepare it
Use soft cheeses for cake or sweet cupcakes with cheese cream. An excellent option would be cream cheese, in particular mascarpone. Ricotta is also a good option. For a piquant taste and a slight salty note, you can use blue cheeses. Of course, it costs more than usual, but its taste is simply delicious. It can be used in its basic form without unnecessary additives.
Nevertheless, in cooking, combinations of soft cheese with such products are relevant:
- Cream. For cream cheese cream, it is recommended to take heavy cream, at least 30%;
- Condensed milk. Gives sweetness and is great for impregnating cakes;
- Cocoa. It is best to mix with diluted glaze, not dry powder;
- Cottage cheese. The curd cheese option is great for cheesecakes;
- Berries and jams. Fruit notes combined with a pleasant creamy taste are the recipe for the perfect dessert. Fresh fruits and berries are especially good in desserts. Use jams to add flavor and flavor.
Classic version
The classic version can be called a cream cheese recipe for cake cream. Here, all the ingredients are ideally combined with each other and create a moderate, but at the same time very rich taste, which is very important for a good dessert.
To make cream cheese cream for cakes or cupcakes, you will need the following products:
- soft cheese;
- cream;
- powdered sugar;
- vanilla;
- eggs.
The recipe is as follows:
- In a bowl, knead 3 parts cheese and 1 part sweet powder. The dry ingredient should be evenly distributed throughout the mass, without lumps;
- Then add the cream, as this is exactly the cream cheese cream. In total, they will need about the same volume as powder;
- Beat eggs in a separate container, only yolks can be used. For 300 g of cheese, you will need 2 eggs;
- Add a little vanilla and mix both masses into one, whisking the whole thing. This filling can be used for biscuits, cupcakes, eclairs, profiteroles, etc.
Chocolate recipe
Another cheese cream recipe is perfect for a birthday cake. Chocolate flavor can be added to the mass using cocoa powder, icing, or melted chocolate. In the latter case, you need to be extremely careful, as too hot a mass can ruin your dessert.
The recipe is based on the basic product mix. If you are afraid that hot chocolate can curl cream or boil eggs, it is better to skip the complicated idea and just mix soft cheese with sugar or powder in a 3: 1 ratio, and then add 1 part frosting there. If using cocoa powder, make sure that there is enough sweetener in the cupcake cream beforehand. Stir very thoroughly so that no lumps are obtained.
The chocolate filling has a richer taste and gives off a light pleasant bitterness. In addition, such a mass is usually much easier to fix in one form or another, so it can be safely used for cupcakes.
You can also make white chocolate cheese cream. To do this, you need to take white chocolate and melt it in a water bath.
It is best to add some low-fat cream or milk to it. For 1 tile, 70 g of cream is enough. But for the bulk, take natural cream that whips well.
This will create a delicate, aromatic filling with white chocolate and cream cheese.
Condensed milk cheese
For any cake, condensed milk will be an ideal filling, and it does not matter in what form: raw or boiled, in a pure version or with additives. Creamy cheese cream can also be enhanced with this product.
The recipe for such a treat is as follows:
- For the cheese mass, you need to take soft cheese (300 g), knead it and mix with a pinch of vanilla;
- Then you need to introduce condensed milk into it. You need to pour it in a thin stream, constantly stirring the corollas of the main composition. Taste to determine the right amount of condensed milk. It should not be too sweet, otherwise condensed milk will overpower the taste of cheese.
Also, for cupcakes, you can use this cream option:
- A small amount of cream is added to the cheese mass, about 80 g per 200 g of cheese, to give it puffiness and slightly dilute the consistency;
- Then stir in a little can of boiled condensed milk. First you need to cool it down. This filling is ideal for filling cakes and eclairs. It not only has an amazing delicate taste, but also has a pleasant color, which in itself creates an appetite.
"Curd temptation"
But the curd-cheese version of the cream is perfect for diet casseroles. It is important to use not too fatty foods for its preparation. Creamy curd can be skimmed by using regular milk and gelatin as a thickener.
Curd cheese cream can be prepared in many ways.
The easiest is to mix the fine cottage cheese and soft cheese in a 1: 1 blender into a homogeneous mass with a little powdered sugar added to taste.
For a more interesting texture, you can add egg yolk to the mass.
Hello everyone. Today we will prepare a super cream, which is suitable for layering biscuit cakes, for leveling cakes, and for creating delicious cupcake caps. Yes, yes, it's all about him, about the so-called cream - cheese. Just 3 ingredients, 10 minutes and it's ready.
If you've read my previous articles, you already know that this is my favorite. The first time I met him was about half a year ago. And this is by far the best combination.
There are two options for this cream: butter or. Since there is some kind of trouble with cream in my city, I most often do it with butter. For a lighter version, you should still choose cream.
As I wrote above, this cream requires only 3 ingredients - cream cheese, butter (or cream from 33%), and powdered sugar. There are also 3 rules for a great result.
Firstly, these very ingredients must be of good quality, that is, it must be just curd cream cheese, not melted in any way! I use Hochland, Violetta or Almette cheese. Fortunately, now you will definitely find one of the options I have listed on the shelf of any store. I will show you the photos of the packages so that you know what to hunt for.
There is also such an option, it comes in packages of 2 kg., I take it by weight in a confectionery store.
Recently, Magnit discovered such a cheese on the network - Violetta, it was scary to take a previously unknown product, but there was no other cheese there. My fears were not justified, the cheese is quite suitable both for cream and for baking cheesecakes. The jar in the picture weighs 400 grams. It turns out very economically, it costs about 200 rubles.
But most often I take Almette, probably because you can always find him on the store shelf.
The next mandatory item - butter should be at room temperature, but the cheese, on the contrary, should be well chilled! Regarding the oil, one more important point, if you want a snow-white cream, then look for an oil of the same color, because if the oil has a yellowish tint, then the cream will come out the same. For me, this is often not important, only for Red Velvet I still take white oil, but this is purely for a brighter contrast.
Well, the third point is powder. Sugar is not suitable here, it will not dissolve in our cream. I also add vanilla sugar. I want to note right away that if you choose good vanilla sugar, the one that natural vanilla contains - Dr. Oetker, for example, the finished cream will contain small particles - black dots. If you don't want this, take another.
So, how to make a cream cheese cream (cream cheese) at home, step by step recipe with photos.
Ingredients:
- cream cheese - 300 gr.
- butter - 100 gr.
- icing sugar -60 - 80 gr.
Preparation:
Place butter at room temperature in the mixer bowl. Beat it on medium mixer speed for 1-2 minutes.
Then add powdered sugar to the butter, beat until whitening and increase the mass. At the same stage, add vanilla sugar, vanilla extract, if you like. Whisking will take 7-9 minutes, depending on the power of your mixer.
The finished cream may seem too soft to you, I assure you it is not. Put it in the refrigerator for a couple of hours and you will see how dense it is and how well it holds its shape.
I warn you, you do not need to beat the cheese for a long time, if you have a spatula attachment, then you can simply stir it into the beaten butter. If you beat it for a long time, the cream will exfoliate.
This is how it looks on the cupcake tops. See the yellowish hat here? This is all because of the oil, try to choose a good 82.5% oil and the whitest of all. Well, you need to beat the butter for a long time, until it whitens.
If your cream has gone in lumps, then you have either overwhelmed the mass, or the cheese storage technology has been violated. It cannot be frozen, and if it suddenly freezes in the store, then there will definitely be lumps. Then such cheese must be punch through with a submersible blender until smooth.
On cream, the cream turns out to be snow-white and lighter.
You can experiment with the amount of powdered sugar. I add a little less.
Yes, and one more thing. In this cream, you can add both food paints and berry puree to give an interesting shade. I like the blueberry version. Strawberries, cherries, black currants, blackberries are also suitable.
I will add photos for example. Coating of cakes with this cream, colored with food gel dyes Amerikolor and Top-product.
I hope I didn't scare you with such a long article. In fact, this cream is done very quickly.
As you can see, if you choose a good oil, then the cream will be relatively white, well, maybe only slightly with a creamy shade.
Here, a cake with a layer of such cream. This is new (the recipe is available from the link, just click on the name).
I smooth almost all my cakes with this cream, I like it in my work, and it does not flow in the heat.
This amount of cream is enough for me to flatten a cake with a diameter of 18, a height of 8-10 cm.
If you want to decorate cupcakes with it, then one cupcake takes 30-50 grams of cream, depending on how high you are going to make a hat.
All the necessary tools for the job can be purchased at the Bakerstore. I recommend it to everyone, because in my city personally, the prices in confectionery stores for all components are several times more expensive. And, by the way, when ordering, you can write a promo code maribela, according to which you will have a 5% discount from the very first purchase.
Before decorating a cake or cupcakes, you need to get the cream out of the refrigerator in 15 minutes in order for it to warm up a little, otherwise it is inconvenient to work with the cream and the edges of the roses will tear when sitting on the cake.
Also, during leveling, the cake should be periodically sent to the refrigerator so that the layer hardens a little.
This cream cheese can be frozen, and even covered with mousse cakes, used under mastic or filled with colored glaze. Since it contains butter, almost nothing happens to the cream.
By the way, in one of the following articles I will describe the process of making a legendary one. Do not miss!
You often ask me "How do you make cupcake cream?" or "What can you soak a cake with?" I'll tell you everything now.
First of all, I want to note that there are hundreds of creams for cakes and cupcakes, and, of course, I will add more and more recipes as time goes on and it is possible to make comparisons, identifying the positive and negative sides of the creams.
This cream is the simplest - you do not need any skills or complicated preparation process, everything is simple. 
And here's the most important and only rule for you - very cold curd cheese, very soft butter (fat content 82.5%, only cream in the composition).
That is, it is better to keep the cheese in the refrigerator for the whole night so that it is cold and hard enough. And on the contrary, hold the butter for a couple of hours (overnight) in the kitchen on the table so that it becomes soft and pliable. Only under such conditions will an excellent cream with a delicate texture and taste be obtained. The course of action is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. It will take 5-7 minutes.
Of course, it is better to keep such a cream in the refrigerator, it can lie in a pastry bag for 5 days easily, without losing its texture and properties. But you don't need to think that it is too tender - after all, powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing its shape.
Here is one more of its properties - they can cover the sides and top of the cake, the cream does not "creep" and retains its shape. The same property is convenient when you make caps for cupcakes or different "flowers" for decorating cakes.
Here's a piece of advice that has been asked a lot. If the powder creaks or the color is needed whiter, do this: first, beat the butter and powder with a mixer at a maximum, for 5-10 minutes. And only then he introduces the cheese.
During the mixing step, you can flavor the cream, for example by adding cocoa or fruit purees. Here's an example of a raspberry cream. Make raspberry puree (it doesn't matter frozen or fresh here).
Now add a couple of tablespoons of the resulting puree to the cream and stir. The seeds can be removed by filtering the puree through a sieve, I did not. If you stir the cream for a minute, it will look so marbled with white and pink stains. Mix for another 2-3 minutes - you get a homogeneous pink cream.
There are also a lot of questions about curd cheese. First of all, do not confuse processed cheese and cottage cheese. If you try it from a pack, it will be slightly salty, do not be alarmed - salt enhances the sweet ingredients and slightly sets them off (so that the cream does not become cloying). For my desserts I use Hochland, rarely Almette. 
You can even use other cheeses such as mascarpone (it can stratify, be careful) and Philadelphia - but the basic recipe will still be the same as I wrote above.
Here's a small guide to help you, I give portions from my experience, you may take more or less cream, it all depends on the thickness of the application layers.
