Cream cheese cake. Cheese cream for cake - step-by-step recipes for making it at home with photos

I haven't been here for a very long time. It’s all because of the job I got and which I love very much, bai ze wei. Plus various additional projects - there is catastrophically little time, but I like it, I almost never sit idle, there is no feeling of wasted days.

The other day I made a very tasty cake. I prepared it in three days in the evenings in stages, which is very convenient if you don’t have much time. I took the recipe, but as always, I changed it a little to suit myself. I decided to make the sponge cake chocolate, in my opinion this is the perfect combination with strawberries and cheese cream. And the composition looks very beautiful.

Ingredients:
dough:
2 eggs
100 g flour
100 g sugar
1-2 tbsp. cocoa powder

cream:
350 g cream cheese
2 eggs
100 g sugar
100 ml heavy cream
vanilla pod

Store-bought jelly for cakes

We are preparing a biscuit. Beat the eggs until foamy for about five minutes.

Add sugar and beat again for about five minutes.

Add cocoa powder and mix until smooth.

Add flour and mix with a silicone spatula.

Grease a removable pan with butter and sprinkle with a little flour. Pour in our dough.

I covered the pan with foil to prevent the cake from forming a crust on top.
Place in an oven preheated to 180 degrees for 15 minutes.

Making cream.
Mix cream cheese with sugar.

Add cream and mix with a mixer.

Add eggs. Cut the vanilla pod, remove the seeds and mix with the cream.

We take the finished biscuit out of the oven, let it cool slightly and pour the cream on top.
Place back in the oven for 25-30 minutes.

After the cream is ready, let it cool, at this time we chop the strawberries.

Carefully place strawberries on top.

Prepare the jelly for the cake as written on the package and pour in the strawberries.
Place in the refrigerator overnight.

The cake turned out beyond all praise. It seems complicated from the outside, but in reality it couldn’t be simpler. And you can add frozen berries, in my case that’s exactly what happened.

Lush cheese cream for a cake is one of the best options for filling and coating desserts. It is light, airy, has a pleasant creamy taste and is lower in calories compared to heavy butter creams. Find out what types of cheese you can use to make this cream, what kitchen equipment you will need, and various variations of recipes on the theme of cheese cream for a cake.

How to make cream cheese for a cake

To prepare cheese or cheese cream for a cake, use soft varieties. Great options include Philadelphia cream cheese, mascarpone and ricotta. Sometimes they are replaced with more affordable cottage cheese, processed cheese and simply cottage cheese. The base of these cheeses is often diluted with the following additives:

• Cream. Special “confectionery” cream with a fat content of 30% and above gives the mass a soft texture.
• Cottage cheese. One of the most common types of curd cream is the filling for the popular American dessert cheesecake.
• Condensed milk. A good sweetener, it can be used as a coating for cake layers.
• Cocoa. Gives a characteristic chocolate taste, it is better to introduce it in the form of glaze.
• Berries. Fresh or dried – it doesn’t matter; sour berries perfectly set off the sweetness of the main cheese mass.
• Jam. To give the desired shade and taste to the base, jam or preserves are often used.
• Vanilla. Natural or synthetic, it enriches the cheese cream with a pleasant vanilla aroma.

Place the soft cheese base into a deep bowl and lightly beat with a whisk. After which the additives specified in the recipe are introduced. In the classic version it is cream, powdered sugar, eggs and vanilla. The resulting mass is kneaded with a wooden spoon or a silicone spatula. The last tool is very convenient to use for leveling the surface of the dessert, so it looks more attractive.

Cheese cream recipe

By adding new ingredients to the basic recipe, you can get original and tasty variations on the theme of cheese cream. They can be used for the base of a simple shortbread cheesecake, layering sponge cake layers, decorating cupcakes, filling eclairs, profiteroles, and so on. Experiment with the composition and create a cheese cream that is ideal for you in appearance and taste.

With curd cheese and condensed milk

• Time: 15 minutes.
• Number of servings: 1.
• Calorie content of the dish: 303 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A very simple cream cheese for a cake with the addition of condensed milk. The mass turns out rich in color, thanks to the caramel shade of boiled condensed milk. The cake cream is dense, but has a silky texture due to the addition of butter. You can also use raw condensed milk, but in this case you need to make sure that the cheese mass is not too liquid.

Ingredients:

• curd cheese – 300 g;
• boiled condensed milk – 300 g;
• butter – 50 g.

Cooking method:

1. Beat the cheese product with a mixer or immersion blender.
2. Add soft butter and beat again.
3. Gradually add condensed milk, stirring well until smooth.
4. The cream should not be liquid, it should hold its shape well.
5. Place the cheese mixture in the refrigerator for a few minutes before applying to the cake.

With banana

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 270 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Aromatic cream cheese cream for banana cake is ideal for sponge cakes and many other desserts. If the bananas are not sweet enough, you can add more powdered sugar to the mixture. It is easy to prepare at home using granulated sugar and a coffee grinder. It is important to whip the cream when chilled, so it will disperse better and increase in volume.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 300 ml;
• banana – 200 g (2 pcs.);
• powdered sugar – 5 g.

Cooking method:

1. Dissolve powdered sugar in pre-cooled heavy cream.
2. Beat a little with a mixer, about 5-7 minutes, gradually increasing the speed until the mass increases in volume.
3. Add cheese product, mix well.
4. In a separate container, mash two bananas with a fork to a mushy consistency; you can use a blender.
5. Add the crushed bananas to the main mixture and beat for another 5 minutes.
6. When assembling the cake, you can place banana slices on top of the cheese cream.

With fruit puree

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 424 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Thanks to fruit puree, you can give the cheese base the desired shade and aroma. This recipe uses currants. You can take both fresh and frozen berries. Fruit puree made from peaches, bananas and other fruits will also go well with cream cheese. Almette cream cheese is used as a base. You can use other varieties of cream cheese.

Ingredients:

• frozen berries (currants) – 500 g;
• curd cheese – 350 g;
• butter – 120 g;
• powdered sugar – 100 g;
• vanillin – 2 g.

Cooking method:

1. Make sure that the butter is soft and the cheese product is chilled at the time of cooking.
2. Using a mixer at medium speed, beat the butter and powdered sugar until the mixture turns white.
3. Add vanillin, add the cheese product and go through the mixer again until the mass becomes fluffy and homogeneous.
4. Blend slightly thawed berries in a blender until pureed.
5. Gently add into the creamy mixture and stir until smooth.
6. The cream is immediately ready to cover the cakes, but before processing the edges, it is better to cool it a little.

Creamy curd

• Time: 20 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 229 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Truly creamy curd cream, since these two basic ingredients are used in equal proportions according to the recipe. Before applying the mixture to the cake layers, it must be cooled on the refrigerator shelf for at least two hours. It is important to use soft cottage cheese, not grainy. Otherwise, numerous lumps and grains will be felt.

Ingredients:

• low-fat cottage cheese – 200 g;
• cream 33% – 200 ml;
• powdered sugar – 100 g;
• vanilla sugar – 5 g.

Cooking method:

1. Grind the cottage cheese through a sieve so that there are no lumps left.
2. Dissolve powdered sugar and vanilla sugar in cream.
3. Mix everything and beat with a mixer until fluffy.
4. Combine the cream and curd mass, beat again until smooth.
5. Cool well before applying to cake.

Cream Cheese with butter

• Time: 15 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 436 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The original cake with Cheese cream is a hearty and very tasty dessert. The mass turns out dense and high-calorie, due to the high content of butter in the composition. The amount of powdered sugar can be varied based on your preferred sweetness. For a characteristic aroma, you can add a little vanillin or natural vanilla in the last minutes of whipping.

Ingredients:

• cream cheese – 300 g;
• butter – 100 g;
• powdered sugar – 80 g.

Cooking method:

1. Beat butter at room temperature on medium speed for 2 minutes.
2. Add powdered sugar to it, beat everything again, the mass should turn white and increase in volume, depending on the power of the mixer, this process can take up to 10 minutes.
3. Without ceasing to beat, gradually add the creamy cheese product.
4. Before applying to the cake, the mixture should be placed in the refrigerator for a couple of hours, then it will become denser.

With processed cheese and cream

• Time: 15 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 297 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A budget option for cream cheese made with the addition of confectionery cream. It is important to prepare creamy processed cheese with a classic taste, without salty additives. It should be soft, completely broken, without forming lumps. Sweetness can be adjusted to your liking. To make the sugar dissolve better in the cream, you can first beat it into powder.

Ingredients:

• cream 30% – 200 ml;
• processed cream cheese – 100 g;
• sugar – 100 g.

Cooking method:

1. Beat the cream cheese with two tablespoons of sugar until smooth.
2. In a separate container, beat the chilled cream with the remaining sugar.
3. Combine the cream with the cheese mixture, stir and beat a little more.
4. After applying to the cake, place in the refrigerator to set for 2-4 hours.

With cream cheese and eggs

• Time: 15 minutes.
• Number of servings: 1.
• Calorie content of the dish: 302 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

It is better not to prepare cream based on cream cheese with eggs for future use, but to use it immediately after preparation. To make the mixture more fluffy, it is recommended to separate the yolks from the whites, beat them separately, then combine and add to the cheese mixture. This will make the cream more airy. Instead of vanillin, you can use a natural pod, essence, or completely remove this ingredient from the list.

Ingredients:

• cream cheese – 300 g;
• cream 33% – 100 ml;
• sugar – 100 g;
• vanilla sugar – 5 g;
• eggs – 2 pcs.

Cooking method:

1. Grind the cheese with sugar, pour in the cream and beat everything well with a mixer.
2. Break two eggs and add to the mixture, beat again.
3. At the end of whipping, add vanilla sugar for flavor.
4. The cream is immediately ready for decorating the cake.

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 314 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

An excellent option for layering and coating the cake would be coffee cheese cream. To prepare it, you can use both instant and natural coffee. The latter should be brewed and strained in advance. You can give the mass a characteristic brown color using cocoa. You can add a spicy note with alcoholic drinks, for example, add a few drops of Amaretto liqueur.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 350 g;
• instant coffee – 10 g;
• powdered sugar – 5 g.

Cooking method:

1. Dissolve the powdered sugar and coffee granules in the chilled cream.
2. Separately, beat the cheese base until fluffy.
3. Gradually add the coffee cream and beat for a few more minutes until smooth.
4. The mixture is ready for decorating the cake.

• Time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 342 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

To prepare chocolate cheese cream, you can use any type of chocolate, it is important that it is natural. Its quantity may vary depending on the desired shade. The chocolate is heated in a water bath, this reduces the risk that the mass will separate. Chocolate is often replaced with cocoa powder. You can use any cream cheese for the cream, depending on your taste preferences.

Ingredients:

• cream cheese – 400 g;
• cream 33% – 350 ml;
• dark chocolate – 100 g.

Cooking method:

1. Pre-chill the heavy cream.
2. Beat the cheese base with a mixer for about 5-7 minutes.
3. Melt the dark chocolate in a saucepan over a water bath, add the cream, mix well, making sure that the mass does not separate.
4. Add the chocolate-cream mixture into the cheese base and beat again with a mixer at high speed until fluffy.
5. Apply the mixture to the cake layers immediately after cooking.

With nuts on a gelatin base

• Time: 30 minutes + 2 hours.
• Number of servings: 1.
• Calorie content of the dish: 283 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

In order for gelatin-based cheese cream to be homogeneous and without lumps, it is important to dissolve it correctly, according to the instructions on the package. This recipe uses walnuts, you can replace them with hazelnuts, almonds, cashews and even peanuts to suit your taste. In order for them to reveal their aroma, they should first be fried in a dry frying pan. Homemade fat cottage cheese is used here as the cheese base.

Ingredients:

• homemade cottage cheese – 500 g;
• sugar – 250 g;
• cream 33% – 200 ml;
• walnuts – 20 G
• instant gelatin – 10 g;
• vanilla sugar – 2 g;
• lemon zest – 2 g.

Cooking method:

1. Grind the cottage cheese through a sieve to get rid of grains and make the cheese mass more fluffy.
2. Soak gelatin in cold water according to package instructions.
3. Fry the walnut kernels in a dry frying pan, cool, chop with a knife or blender until fine crumbs.
4. Beat the cottage cheese with two types of sugar.
5. At the end of whipping, add the swollen gelatin and lemon zest.
6. In another container, whip the cream, then carefully fold it into the main mass.
7. Add nuts, mix until smooth.
8. Before applying the mixture to the cake, place it in the refrigerator for 2 hours.

Video

For the evening family tea party I decided to bake cream cheese cake. The cake turned out amazing! I added canned peaches to the delicate cream, which added extra juiciness. If you don't have peaches, you can try replacing them with other canned or fresh fruits. The most delicate creamy cheese cream and juicy fruits perfectly complement the chocolate sponge cake. Very tasty, try it!

Ingredients

To make a cream cheese cake you will need:
For the test:
eggs - 2 pcs.;
sugar - 200 g;
flour - 300 g;
cocoa powder - 40 g;
milk - 250 ml;
sunflower oil - 50 ml;
baking powder - 1 tsp. with a slide;
salt - 0.5 tsp;
vanillin - 1/3 tsp. (or 1 packet of vanilla sugar).
For cream:
cream cheese (I use cream cheese) - 300 g;
butter - 200 g;
powdered sugar - 7 tbsp. l.;
condensed milk - 4 tbsp. l.;
canned peaches (or other canned or fresh fruits) - 150 g (more is possible);
peach syrup for soaking;
peanut petals for decoration.

Cooking steps

To prepare the dough, place sugar, eggs, salt and vanillin in a mixing bowl.

Beat thoroughly for 5 minutes.

Then pour milk and butter into the resulting dough.

Sift flour with cocoa and baking powder into the dough, beat until smooth. The dough will be like thick sour cream.

Grease the baking dish (I have a mold with a diameter of 26 cm) with oil; if it is silicone, you don’t have to grease it. Pour the dough into the mold and level it out. Place in the oven preheated to 180 degrees for approximately 35 minutes. We check readiness with a toothpick (when piercing the finished biscuit, the toothpick should remain dry).

Take the finished biscuit out of the mold, let it cool, and then cut it in half lengthwise. We will get 2 cakes.

Soak the cakes with syrup from canned peaches.

To prepare the cream for the cake, place the cream cheese, softened butter and condensed milk in a bowl. Beat until almost homogeneous.

Add powdered sugar and beat until the cream is smooth.

Spread cream with peaches onto the bottom cake.

Cover with the second cake layer. Spread the remaining cream cheese cream (to which no peaches were added) on top. Leave the cake in a cool place to soak for 3 hours or more.

Decorate as desired. I sprinkled it with peanut brittle.

Cut the finished cake with cream cheese cream into pieces, pour tea or coffee and enjoy. Everything is simple and very tasty!

Bon appetit!

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 pleasure is not cheap). What's the most important thing about cakes? Of course, cream! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are skillfully layered. Unfortunately, most home cooks usually limit themselves to the most primitive options - sour cream, with condensed milk, or, in extreme cases, custard. And few people know how delicious cheese cream for cake is. The recipe, meanwhile, is very quick 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 cheese cream, it means not the usual hard varieties for the base. It should be soft like Mascarpone, Almette or Philadelphia. Moreover, so to speak, in its pure form, without any flavoring additives.

Another important detail: no matter what cheese cream you choose for the cake, do not try to replace the powdered sugar it contains with regular sand. The result will be something of a rather rough consistency, which will greatly spoil your first impression.

You need to take the cream that says “for whipping”, otherwise the cream will turn out very liquid.

Basic cheese cream for cake: recipe with photo

Let's start with a minimum of ingredients. The method of implementation is simple: half a kilo of soft cheese is whipped until fluffy. Separately, the same is done with a third of a liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream while whipping. Its quantity depends on your love for sweets. The mixtures are combined carefully and carefully - and the cream cheese cream for the cake is ready! Choose any recipe for crust dough: the cream can be combined with any pastry.

With condensed milk too

If your kids don't think this involves their favorite condensed milk, don't despair: it makes a great cheese cream for a cake. The recipe allows the use of both ordinary and boiled condensed milk. The same half a kilo of cheese is fluffy whipped, and as it rises, the second component is added. You can also add powdered sugar, but you need to be careful here: condensed milk is already very sweet.

Banana offer

Cheese cream for a cake will turn out to be very interesting if you add a fruit component to the basic recipe. For example, beat half a kilogram of Mascarpone or Philadelphia with a ripe banana, and then combine with three hundred grams of heavy cream whipped to stiff peaks with powdered sugar. After mixing both masses, it is advisable to beat the cream again.

Orange cheese cream

Basic culinary approaches - as when preparing banana cream cheese frosting for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel the whitish skin from the segments of a large orange. Secondly, first the fruit is broken through with a blender, and then cheese is added to it. A third of a liter of cream is traditionally processed separately with a mixer, again with powdered sugar, taken to taste. After joining the blanks, the cream is fluffed again.

Cheese and chocolate layer

What’s interesting about this cheese cream for a cake: the recipe does not limit the cook’s choice of chocolate. You can take white or black, bitter or milky - in any case it will turn out delicious, and the taste will be different every time. Added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first two fruits are peeled, disassembled into slices, freed from films and passed through a blender. Then, without stopping beating, add 500 grams of cream cheese. At the same time, a 250-gram chocolate bar is heated. When it completely turns into a liquid state, the chocolate is cooled slightly and whipped together with the rest of the ingredients.

Coffee cream

Can be implemented in two ways:

1. Brew strong natural coffee and strain it from the grounds; you will need two large spoons.
2. Two small spoons of good instant coffee are mixed directly into the cream.

What to do depends on how sensitive you are to the drink: many do not accept instant variations at all. Cream (a glass) is whipped with coffee and powdered sugar, half a kilo of Philadelphia (or other cheese from the same series) is whipped separately, then combined, and after another whipping, a fragrant creamy cheese cream for the cake is obtained. Even after the holiday is over, a piece of this pastry will be very appropriate with a morning cup of coffee.

Complex cream

This variation on the theme is the most difficult to perform. But culinary experts assure that cake recipes created using the proposed algorithm give the most successful results. The yolks are separated from five eggs; for proteins we will have to come up with a different purpose. They should be beaten 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. Directly in the bathhouse, add a quarter of the cheese and beat. Having received an elastic mass, remove the container from the heat and leave 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 liquid. But the candied one won’t do either. Half a kilo of soft cheese is whipped with two tablespoons of honey, and a third of a liter of thick cream is whipped with the already familiar powdered sugar. Here, as when using condensed milk, you will need to be careful so that the cream does not turn out cloying. You can combine a little of both masses in a spoon and taste for sweetness. When its degree satisfies you, both parts are connected and thoroughly 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. To push your imagination, we will suggest the most common improvements.

1. All suggested varieties go well with vanilla. It is not indicated in the main recipe only because not all confectioners like it.
2. Alcohol adds a piquant note and flavor variety to creams. For half a kilo of cheese, take 1-2 spoons. Liqueurs would be preferable - they will add flavor, and at the same time they are not too strong, so they will not add a strong aftertaste of alcohol.
3. If you want to get a dense layer, mix gelatin diluted according to the instructions into the cream.

A number of chefs, when preparing cream cheese cream for a cake, replace cream with butter. However, the result is fattier and less airy, so to try it, you should first make a little of it, experimenting on cakes.

Curd modifications

Don't forget that cottage cheese is also cheese. And if you are afraid that the family will not like the cream cheese cream for the cake from the unusual “Philadelphia”, make a more traditional filling. For it, take an equal amount of heavy cream and cottage cheese. As a last resort, 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 heaped spoon).

There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavoring additives and cottage cheese (also full-fat). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.

Strawberry cake

If you have never had to deal with such a filling and you are a little confused, here is a recipe for a delicious cake with cheese cream to get you started. Two eggs are beaten with 100 grams of sugar; The mixer should run for at least five minutes. Flour is carefully added in an amount equal to sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. There is just enough time to create the cream. For it, a third kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream (half a glass, about 100 g) is poured in, then two eggs are beaten in - and again work with the mixer. The cream is spread over the cooled cake, the cake is hidden in the oven for another quarter of an hour. The jelly is prepared: if it is specifically for cakes, then according to the instructions; if usual, take half as much water. Strawberries are spread on top of the cooled cream. A thin layer of jelly is poured; The cake is hidden in the refrigerator until it hardens, after which the rest is poured. The next morning you have not only a delicious, but also a very beautiful cake!

Cheese cream for cake is an incredibly tasty addition to homemade baked goods. Of course, it turns out to be quite fatty, but sometimes you just need to pamper yourself with goodies.

Be sure to make 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 approximately 80 grams;
• high fat cream - about 300 milliliters.

Cooking process:

1. Take cold cheese, preferably straight from the refrigerator, combine with powdered sugar and make a homogeneous mixture at low mixer speed.
2. After this, pour in the cream, increase the speed of the device and beat until the mass becomes thick enough, with a creamy texture.

Made with mascarpone cheese

Mascarpone cheese cream is one of the most successful preparation options, but of course the product itself is not cheap.

Required ingredients:

• two eggs;
• a pinch of salt;
• 120 grams of sugar or as desired;
• half a kilogram of mascarpone.

Cooking process:

1. Break the eggs and divide the contents into parts. Combine the yolks with sugar and grind.
2. Add a little salt to the whites and beat lightly with a whisk.
3. Add the cheese to the yolk mixture, mix well, pour in the whites and beat with a mixer until the desired consistency is formed.

Cream cheese cream

Cream cheese cake cream can also be used for other baked goods, such as cupcakes, and can be changed in color.

Required Products:

• spoon of powdered sugar;
• soft cheese – 400 grams;
• good fat cream - approximately 300 milliliters.

Cooking process:

1. Place the cheese in any convenient container and start beating thoroughly with a mixer. First at low speed and then increasing it. It usually takes five minutes to get the desired state.
2. Now add the specified amount of powder there and, without stopping the mixer, add cream. They must come only from the refrigerator, otherwise you will not achieve the desired state.

Recipe with butter

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 using food coloring.

Required Products:

• 70 grams of powdered sugar;
• soft cheese – 300 grams;
• small package of butter.

Cooking process:

1. The butter in this recipe should be warm and slightly soft. Place it, cut into pieces, into a deep bowl and beat with a mixer for several minutes, using medium speed.
2. Pour in the powder, beat again until the mass becomes completely white, and begin to carefully add the cheese, part by part, but not all at once. Bring it to the desired thickness.
3. You can put it in the cold before use, but this is not a necessary condition.

Tvorozhno - cheese cream for cake

This cream will be less caloric, but still very tasty. If you wish, you can even make it almost fat-free if you use milk and gelatin.

Ingredients for cream:

• 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
• powdered sugar to your taste.

Cooking process:

1. Place cheese and cottage cheese in a container. You can add more or less ingredients, but the main thing is that they are in equal proportions.
2. Beat the mixture until smooth, add powdered sugar as desired and run the mixer again for a couple more 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 coating cakes and for any other baked goods. It is best to make it with mascarpone, but if this 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%;
• glass of sugar or to your taste.

Cooking process:

1. 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 the mixer at the highest speed until the sugar is completely dissolved and the mixture becomes thick enough.
2. Gradually add mascarpone or other cheese, reduce the speed level to the lowest and beat for a few more minutes.

With added condensed milk

This is an ideal option for sponge cakes; it is moderately sweet and saturates the base well. Adjust the amount of condensed milk depending on the thickness of the finished product you need. If the cream is more liquid, then add more and vice versa.

Required ingredients:

• from 100 to 300 grams of regular condensed milk, but with good fat content;
• half a kilogram of soft cheese.

Cooking process:

1. Place the selected cheese in a bowl and beat until the mixture is completely homogeneous.
2. Add a minimal amount of condensed milk, continue whisking and see what happens. If the consistency is not as desired, add more.
3. Taste the cream, if there is not enough sweetness, you can add a little powdered sugar, and for a special aroma - vanillin.
4. Beat the mixture for a while until it becomes fluffy enough to use the cream for the cakes.

Cheese and chocolate layer

The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out incredibly tasty, tender, and of course quite high in calories. Chocolate can be used both milk and dark.

half a liter of heavy cream.

Cooking process:

1. Be sure to cool the cream thoroughly before using. Pour them into a container, but not all of them, but only 450 milliliters and bring to an airy state using a mixer. This will take about 3-5 minutes. Make sure that the mixture does not become like butter.
2. Add powdered sugar to them, mix, add cheese and lightly mix again with a mixer at the lowest speed.
3. In another container, heat the cream to a boil and pour it over the chocolate, previously broken into pieces, wait until it is completely melted, combine with the cheese mass and beat again until the consistency of the cream.

Banana - cheese

The same simple recipe, with a minimum of ingredients, but crazy taste. If you wish, you can add chocolate here. Use only heavy cream, otherwise the result will not be what it should be, and the bananas will be ripe, but not black.

Required Products:

• two small bananas or mashed potatoes;
• 500 grams of soft cheese, ideally mascarpone;
• good cream - 300 milliliters;
• powdered sugar as desired, but take at least 50 grams.

Cooking process:

1. Place crushed banana or mashed banana and the selected soft cheese in one bowl, mix everything well with a mixer so that you get a homogeneous mass.
2. In another container, mix the powder with cream and bring to a consistency with a mixer.
3. Combine the contents of both bowls and mix well. The mass should be quite thick, of course, similar to cream. If it turns out liquid, then work with the mixer for a couple more minutes until you get the desired result. You can cool it a little and use it for cake or other baked goods.