Any holiday is a reason to bake a cake. It is unlikely that any housewife will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time for baking (and this is not a cheap pleasure). What is the main thing in cakes? Cream, of course! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are talentedly layered. Unfortunately, most home cooks usually limit themselves to the most primitive options - sour cream, with condensed milk, or at least custard. And few people know how delicious cheese cream is for a cake. The recipe, meanwhile, is very fast and does not require specific culinary skills. In addition, with the introduction of new components, the "filling" acquires a completely unique, never repeating taste.
A few words about the components
If you decide to make a cheese cream for it implies by no means the usual hard varieties for the base. It should be soft like Mascarpone, Almetta or Philadelphia. Moreover, so to speak, in its pure form, without any flavoring additives.
Another important detail: whichever cheese cream you choose for the cake, do not try to replace the powdered sugar that comes with it with regular sand. It will turn out to be something of a rather rough consistency, which will ruin your first impression.
You need to take the cream that says "for whipping", otherwise the cream will turn out to be very liquid.
Basic cheese cream for cake: recipe with photo
Let's start with a minimum of ingredients. The way of embodiment is elementary: a pound of soft cheese is whipped until lightness. Separately, the same is done with a third liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream when whipping. Its amount depends on your love for sweets. The masses are combined neatly and carefully - that's the cream cheese cream for the cake is ready! Choose any recipe for cake dough: the cream is combined with any baked goods.
With condensed milk - too
If your children do not consider in which their favorite condensed milk does not participate, do not despair: it makes a great cheese cream for a cake. The recipe allows the use of both ordinary and boiled condensed milk. All the same half a kilo of cheese is fluffed up, as it rises, the second component is added. You can also introduce powdered sugar, but here you need to be careful: condensed milk is already very sweet.
Banana offer
The cheese cream for the cake will turn out very interesting if you add a fruit component to the basic recipe. For example, beat half a kilo of "Mascarpone" or "Philadelphia" with a ripe banana, and then combine with three hundred grams of heavy cream whipped to persistent peaks with powdered sugar. After mixing both masses, it is advisable to beat the cream again.
Orange cheese cream
Basic culinary approaches are like making banana cream cheese cream for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel the whitish skin from the slices of a large orange. Secondly, first the fruit is broken through with a blender, and then cheese is introduced into it. A third of a liter of cream is traditionally processed by a mixer separately, again with powdered sugar, taken to taste. After joining the blanks, the cream is fluffed again.
Cheese-chocolate layer
What is interesting about this cheese cake cream: the recipe does not limit the culinary specialist in the choice of chocolate. You can take white or black, bitter or milky - in any case, it will turn out deliciously, and the taste will be different every time. The added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first the two fruits are peeled, disassembled into slices, freed from the films and passed through a blender. Then, without stopping whipping, 500 grams of cream cheese is added to them. At the same time, a 250 gram chocolate bar is heated. When it completely turns into a liquid state, the chocolate cools down a bit and is whipped along with the rest of the ingredients.
Coffee cream
It can be implemented in two ways:
- Brew strong natural coffee and drain it from the grounds; you will need two large spoons.
- Two small spoons of good instant coffee are mixed directly in the cream.
What to do depends on how anxious you are about the drink: many do not accept soluble variations at all. The cream (glass) is whipped with coffee and powdered sugar, a pound of Philadelphia (or another cheese from the same series) - separately, then combined, and after a new whipping, a fragrant creamy cheese cream for the cake is obtained. Even after the end of the holiday, a piece of such pastries will be very appropriate for a morning cup of coffee.
Complex cream
This variation on a theme is the most difficult to perform. But culinary specialists assure that recipes for cakes created according to the proposed algorithm give the most successful results. Yolks are separated from five eggs; for proteins you will have to come up with a different purpose. They should be whipped with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of the cheese is introduced directly in the bath and whipped. Having received an elastic mass, we remove the container from the heat and leave it to cool naturally. A glass of heavy cream is whipped into a dense foam, both masses are mixed and whipped again.
Honey modification
The only condition for success: honey should not be too runny. But sugared will not work either. A pound of soft cheese is whipped with two tablespoons of honey, and a third of a liter of heavy cream is whipped with the already familiar powdered sugar. Here, as with using condensed milk, you need to be careful so that the cream does not turn out to be cloying. You can combine a little of both masses in a spoon and taste for sweetness. When you are satisfied with its degree, both parts are connected and well pushed together.
Space for creativity
Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. Here are some of the most common enhancements to kickstart your imagination.
- All of the suggested varieties go well with vanilla. In the main recipe, it is not indicated only because not all confectioners like it.
- Alcohol brings a spicy note and a variety of flavors to creams. For a pound of cheese, 1-2 tablespoons are taken. Liqueurs will be preferable - they will add aroma, and at the same time they are not too strong, so that they will not add a strong aftertaste of alcohol.
- If you want to get a dense layer, mix the gelatin diluted according to the instructions into the cream.
A number of cooks, preparing a cream cheese cream for a cake, replace the cream with butter. However, the result is fatter and less puffy, so for the sample, you should first make it a little, experimenting on cakes.
Curd modifications
Do not forget that cottage cheese is also cheese. And if you are worried that the family will not like the creamy cheese cream for the cake from the unusual "Philadelphia", make a more traditional filling. For her, an equal amount of heavy cream and cottage cheese is taken. As the latter, you can use a sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (about a heaping spoon).
There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavorings and cottage cheese (also fatty). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.
Strawberry cake
If you have not yet had to deal with such a filling and you are somewhat confused, here is a recipe for a delicious cake with cheese cream to get you started. Two eggs are made with 100 grams of sugar; the mixer must run for at least five minutes. Gently mix in flour in an amount equal to the sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. There is just enough time for the construction of the cream. For him, a third of a kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream is poured in (half a glass, about 100 g), then two eggs are driven in - and again work with a mixer. The cream is spread over the cooled cake, the cake is hidden in the oven for another quarter of an hour. Jelly is being prepared: if it is for cakes, then according to the instructions; if the usual - take half the water. Strawberries are spread over the cooled cream. A thin layer of jelly is poured; the cake is hidden in the refrigerator until it solidifies, after which the rest is poured. In the morning you have not only delicious, but also very beautiful cake!
Cream cheese cream is a cream prepared on the basis of cream cheese. In addition to cheese, they usually take butter or cream, as well as powdered sugar.
Applying a recipe
The butter version is more stable and is suitable for forming simple flowers, flattening the cake and decorating cupcakes.
And the option with cream turns out to be more tender. It is suitable for layering and leveling cakes. You can also make various decorations on the cake with this cream, if you use a cream of sufficient fat.
A few words about cream
If you take cream of 30-33% fat, then the cream turns out to be softer and not too stable. This type of cream is best used only for a layer of cakes and pastries. But if you take cream 35% and above, then you can prepare a stable, dense cream, which is suitable even for the formation of roses and other flowers for decorating a cake.
The higher the fat content of the cream, the more stable and stable the cream will be and the faster it will whisk. The lower the fat content of the cream, the less it needs to be added to the cream. Therefore, it is worth focusing on the consistency of the cheese and the fat content of the cream. this way you can vary the density of the cream depending on your goals.
What to paint
This cream is easily stained with food coloring. The main condition is that the dye must be fat-soluble. Water-based dyes are not suitable.
Also on our site there is a second version of this cream. You can use such a cream under any biscuit, for example:
Ingredients for cream cheese cream
How to make cream cheese cream
Combine cream cheese straight from the refrigerator with powdered sugar and stir at low speed of a mixer until smooth.
At this stage, our goal is to break all the lumps and bring the cheese with powdered sugar until smooth.
Add cold cream to the cheese and continue whipping. Now you can gradually increase the speed of the mixer to medium and beat everything until a stable, smooth cream is obtained.
Sometimes at the stage of adding cream, the cream becomes liquid. Continue whisking. Soon the cream will begin to whip in the cream and the cream will become denser and more stable.
The finished cream has a smooth, uniform consistency and, as a rule, does not need additional cooling before use.
But if you have cream with a fat content of 30-33%, and the cream turned out to be soft and tender, but you want to make it denser, send it to the refrigerator for 20 minutes.
I can imagine how much you've heard about cheese cream, its advantages and excellent durability. But you just can't find the exact recipe, can you ?!
In our best tradition, we have selected the 10 best cheese cream recipes for you. And about the types of cream cheese, so as not to be mistaken in the choice. What is good about any cheese cream, it is as a constructor - the amount of ingredients depends on the purpose of its use - you can make a not very dense cream for sandwiching, but for decoration ... you know)
Yes, remember right away! You can adjust the density of the cream by adding whipped cream, mascarpone, or butter (if there is already in the recipe), and the sweetness with powdered sugar. For flavoring and color of the cake, you can add cocoa, berry puree, vanilla, chocolate chips, nut pralines, or crushed nuts. This is usually done at the stage of final mixing, just watch the thickness of the cream.
Any cheese cream according to the recipes below is stable, which means it is suitable for caps on cupcakes, roses on a cake, as well as for covering the sides and tops of cakes. Do not forget to only cool the cream thoroughly before use.
Cheese cream with mascarpone
500 g mascarpone
500 g cream with a fat content of 33%
250 g icing sugar
Beat mascarpone at room temperature with powdered sugar. Whip cold cream separately. Gently stir in the cream in the mascarpone until smooth. Chill the cheese cream well before use.
Cream cheese
300 g cream cheese
200 g cream with a fat content of 33%
200 g icing sugar
Whip cream cheese at room temperature with powdered sugar. Whisk the cold cream in a separate bowl. Stir the cream gently into the cream cheese.
Cheese cream according to the recipe of Andrey Rudkov
500 g cream cheese
100 g cream with a fat content of 33%
70 g icing sugar
Whisk in cold cream. Add cream cheese and powdered sugar and beat until finally. Chill the cheese cream well before use.
Cheese cream with curd cheeseaccording to the recipe of Andrey Rudkov
340 g - curd cheese
115 g butter
100 g - icing sugar
2 tsp - vanilla extract
The curd cheese should be cold and the butter should be at room temperature. Put everything in one bowl and mix until smooth. If you want a whiter color, first whisk the butter and powder, and then add the curd cheese. Chill the cheese cream well before use.
Cheese cream with white chocolate from Ira anybenyraba
300g curd cheese
300g mascarpone
100-150g white chocolate
Both cheeses must be at room temperature, otherwise the melted chocolate will crumple into cold cheese. In a water bath, carefully melt the white chocolate (about the rules for melting chocolate). At this time, mix the cheeses at low speed and bring to a smooth pasty state. Cool the chocolate to room temperature and add it to the cheese one by one without turning off the mixer. The amount of chocolate globally does not affect the texture, fluidity or density of the cream. Therefore, we adjust it for ourselves exclusively in terms of sweetness. Chill the cheese cream well before use.
Cheese cream
225 g butter
226 g cream cheese
340 g icing sugar
1 tbsp vanilla extract (if possible)
0.5 tsp salt
Butter and cheese should be at room temperature. Whisk butter and icing sugar first. Then add the cream cheese and beat until smooth. Chill the cheese cream well before using.
This cream will be sweet and will go well with slightly sweet cakes or sour berry layer.
Ricotta buttercream
500 g ricotta
135 g icing sugar
1 tsp cinnamon
60 g mascarpone
Zest of 1 lemon
Beat mascarpone at room temperature with powdered sugar. Add ricotta and all other ingredients, stir until smooth. Chill the cheese cream well before use.
Creamy cream with condensed cream
500gr. mascarpone
1 can of condensed cream
Whisk mascarpone at room temperature with condensed cream. Chill the cheese cream well before use.
Cheese cream with condensed milk
500 g mascarpone
Mascarpone should be at room temperature. Beat the mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cheese cream well before use.
Cheese cream with condensed milk
250 g cream cheese
250 g mascarpone
100-300 g of condensed milk (not boiled)
Mascarpone and cream cheese should be at room temperature. Beat the mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill the cheese cream well before use.
Uh ... Well, we hope you have no more questions about cheese cream) Now share your opinion about the taste
Homemade cakes are real edible masterpieces. What culinary experts do not do to surprise their guests: various decorations, decor, patterns and even whole paintings created with creams, mastic and marzipan. It seems that a creative person is capable of magic, as soon as he takes up what he loves. But what is a "cake" if it does not have an incomparable taste ?! And such a taste has been found. For me, the cream in question is just a godsend. Maybe for you, it will become popular and irreplaceable. The cake with cream cheese cream turns out to be just magically delicious. Someone compares it with a nostalgic taste, and, without hesitation in expressions, says that this is the “taste of childhood”, because these are the cakes that were sold before, on store shelves. But for me, it's just the greatest sweetness you can think of. I use this cream for cakes, pastries, and even cookies. It has become the most indispensable in my kitchen, and I am happy to share it with you right now. The biscuit dough recipe is classic. It is offered only to those who have not yet found the recipe for the perfect biscuit, which is always obtained.
Ingredients:
for the test:
- chicken eggs - 6 pieces
- granulated sugar - 1 glass
- wheat flour - 1.5 cups (250 ml glass)
- salt - a pinch
for cream:
- fat cream (33% and above) - 500 ml
- cream cheese "mascarpone" - 250 g
- icing sugar - 100 g (more)
How to make buttercream cake:
I cooked 3 separate cakes in the oven, and therefore, I divided the whole mass into three parts when baking.
Beat the chicken eggs with salt and granulated sugar for 7-10 minutes. The dishes must be dry, like everything else that comes into contact with chicken eggs - whisk and spoons.
Add the sifted flour and stir with a spoon.
We distribute the mass over oiled foil and put in the oven for 15-20 minutes at a temperature of 200 degrees. We follow the cakes, we don't go far, but we don't open the door either.
If the oven is in a multicooker, then the entire biscuit mass is used completely. In baking mode, it takes 1 hour.
Cut the finished cake as you like. Either a circle, using a plate, or a square, using any other means at hand. Sponge cuts can be set aside and cooked later.
Beat the cream with a mixer for 10 minutes. To speed up this process, you can also use a special "thickener for cream", then, the whipping time will be halved.
Then add the cream cheese to the whipped cream. We continue to whisk.
The mass turns out to be very thick, you can easily form cake decorations from it, which is undoubtedly a plus for this cream. It remains to add only the icing sugar.
Spread the cream cheese cream over the cake. In advance, it can be soaked in jam or diluted condensed milk.
Cake cream cheese is an insanely delicious addition to homemade baked goods. Of course, it turns out to be quite bold, but sometimes you just need to indulge yourself with goodies.
Be sure to make a cream using this recipe. And then you can complicate it with the help of other components.
Required products:
- 500 grams of soft cheese;
- powdered sugar about 80 grams;
- high fat cream - about 300 milliliters.
Cooking process:
- Take cold cheese, preferably directly from the refrigerator, combine with powdered sugar and make a homogeneous mixture at a slow mixer speed.
- After that, pour in the cream, increase the speed of the appliance and beat until the mixture is thick enough, with a creamy texture.
Cooking with mascarpone cheese
Mascarpone cheese cream is one of the most successful cooking options, but of course the product itself is not cheap.
Required Ingredients:
- two eggs;
- a pinch of salt;
- 120 grams of sugar or as you wish;
- half a kilo of mascarpone.
Cooking process:
- We break the eggs, divide the contents into parts. Combine the yolks with sugar, grind.
- Pour a little salt to the proteins and beat slightly with a whisk.
- Add the cheese to the yolk mass, mix well, pour in the proteins and beat with a mixer until the desired consistency is formed.
Cream cheese cream
Creamy cheese cake cream can be used for other baked goods, such as cupcakes, and change its color.
Required products:
- a spoonful of powdered sugar;
- soft cheese - 400 grams;
- cream of good fat content - about 300 milliliters.
Cooking process:
- Send the cheese to any convenient container, begin to beat thoroughly with a mixer. At first at low speed, and then increasing it. It usually takes five minutes to get the desired state.
- Now we put the specified amount of powder there and, without stopping the mixer, add cream. They must be only from the refrigerator, otherwise you will not achieve the desired state.
Butter recipe
A variation that uses butter instead of cream. A minimum of ingredients, time and a delicious cake coating is ready. You can change its color with food coloring.
Required products:
- 70 grams of powdered sugar;
- soft cheese - 300 grams;
- small package of butter.
Cooking process:
- The oil in this recipe should be warm, slightly soft. Send it cut into pieces in a deep bowl and mix with a mixer for a few minutes using medium speed.
- Pour in the powder, beat again so that the mass becomes completely white, and begin gently, add cheese in parts, but not all at once. Bring it to the desired thickness.
- Before use, you can put it in the cold, but this is not a prerequisite.
Curd cheese cream for cake
Such a cream will be less high-calorie, but still very tasty. If you wish, you can generally make it almost fat-free if you use milk and gelatin.
Ingredients for the cream:
- 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
- powdered sugar to your liking.
Cooking process:
- Place cheese and cottage cheese in a container. You can put more or less ingredients, but the main thing is that they are in equal proportions.
- Beat the mixture until smooth, add the icing sugar if desired and work with the mixer again for a couple of minutes until you achieve the desired consistency.
With sour cream
Another option for making cream without cream. Sour cream makes the texture especially tender and soft. It can be used both for spreading cakes and for any other baked goods. It is best to do it with mascarpone, but if it is not possible, then buy another good quality cheese.
Products for cooking:
- a jar of mascarpone or other cream weighing 250 grams;
- about 700 grams of fat sour cream - 25%;
- a glass of sugar or to your liking.
Cooking process:
- We take a container where it will be convenient for you to beat the mass, lay out all the sour cream, combine it with sugar and start working with a mixer at the highest speed until the sugar completely dissolves and the mixture becomes thick enough.
- Gradually add mascarpone or other cheese, lower the speed level to the lowest and beat for a few more minutes.
With the addition of condensed milk
This is ideal for biscuit cakes, moderately sweet and soaks the base well. Adjust the amount of condensed milk, depending on what density of the finished product you need. If the cream is more liquid, then put more of it and vice versa.
Required Ingredients:
- from 100 to 300 grams of ordinary condensed milk, but with good fat content;
- half a kilo of soft cheese.
Cooking process:
- Place the selected cheese in a bowl and beat until the mixture is completely smooth.
- Add the minimum amount of condensed milk, continue whisking and see what happens. If the consistency is not what you need, then pour in more.
- Taste the cream, if you do not have enough sweetness, then you can pour in a little powdered sugar, and for a special aroma - vanillin.
- Beat the mixture for a while so that it becomes fluffy enough and you can use the crust cream.
Cheese - chocolate layer
The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out that it is incredibly tasty, tender, and of course high in calories. Chocolate can be used both milk and black.
Required Ingredients:
- 300 grams of soft cheese;
- about 70 grams of powdered sugar;
- 180 grams of chocolate to taste;
- half a liter of heavy cream.
Cooking process:
- Chill the cream well before using it. Pour them into a container, but not all, but only 450 milliliters and bring to an airy state with a mixer. This will take about 3-5 minutes. Make sure that the mass does not become like butter.
- Add powdered sugar to them, mix, lay out the cheese and mix again slightly with a mixer at the lowest speed.
- In another container, heat the cream to a boil and pour the chocolate that had been previously broken into pieces with them, wait until it is completely melted, combine with the cheese mass and beat again until the consistency of cream.
Banana - cheesy
The same simple recipe, with a minimum of ingredients, but an insane taste. Optionally, you can add chocolate here. Take only fat cream, otherwise you will not get what it should be, but ripe bananas, but not black.
Required products:
- two small bananas or mashed potatoes;
- 500 grams of soft cheese, ideally mascarpone;
- good cream - 300 milliliters;
- icing sugar as you wish, but take at least 50 grams.
Cooking process:
- Put the crushed banana or mashed potatoes and the selected soft cheese in one bowl, interrupt everything well with a mixer, so that a homogeneous mass is obtained.
- In another container, mix the powder with cream and bring to a thickening with a mixer.
- We connect the contents of both bowls with each other, mix well. The mass should be thick enough, of course, like a cream. If it turns out to be watery, then work with the mixer for a couple of minutes until you get the desired result. Can be chilled a little and used for cake or other baked goods.
