Cream cheese on the basis of cream cheese has been used in confectionery business not so long ago, but has already managed to win the popularity of consumers and cooks. It is prepared quickly, does not require special skills, but it turns out always delicious, and in desserts (cakes) manifests itself in the best way.
How to Make Cream Cheese for Cake - Recipe
Classic cream-cheese is made from butter, the quality of which should be at a height. Doubtful product can exfoliate in a cream and spoil the expected result.
Ingredients:
- butter peasant creamy - standard pack;
- curd cream cheese - 560 g;
- powdered sugar - 180-220 g;
- vanillin - pinch;
- dye food (if necessary).
Preparation
- For a couple of hours before the expected preparation of the cream, we extract cheese cream cheese and butter from the refrigerator and let the products warm up and soften.
- Soft butter beat a little with a mixer, so that it becomes slightly more magnificent, then we mix in it sugar powder and a pinch of vanillin.
- Now, in small portions, we begin to add cream cheese cream to the cream, each time mixing it gently to homogeneity at low rpm of the mixer, but without whipping.
- If desired, the cream can be filled with the desired color, adding food color (gel is desirable).
Cream cheese in oil for the cake is ready - you can use it for the intended purpose.
Cream cheese with cream - recipe for cake
Clearly light cream cream cheese, used instead of oil. In this cream there is absolutely no oil taste, it turns out more tender and silky.
Ingredients:
- cream with fat content more than 33% - 110 ml;
- curd cream cheese - 520 g;
- powdered sugar - 80-140 g;
- vanillin - pinch;
- dye food (if necessary).
Preparation
- Cream for the preparation of the cream must contain at least 33% of fat, otherwise it will be impossible to whip them to the desired density. In addition, unlike the technology of preparing a classic cream in this case, all the products should be well-chilled, especially cream.
- Put the product in a bowl and whisk at high speed with a mixer for seven to ten minutes or until thick peaks.
- Now, we mix sugar powder into the beaten creamy mass and whisk it a little more.
- We put cheese cream cheese cream into the cream, throw a pinch of vanillin and finish the preparation of the cream, treating the mass to homogeneity and smoothness with a mixer.
The cream turns white, but if desired, it can be painted in the desired color.
Chocolate cream cheese for mascarpone cake
If cream cheese for a cake in your case should have a chocolate flavor and aroma, then this recipe based on mascarpone with chocolate is exactly what you need.
Ingredients:
- chocolate - 220 g;
- mascarpone - 520 g;
- powdered sugar - 75 g.
Preparation
- Natural high-quality chocolate (you can take a black or milk at a preference) break into pieces and melt with continuous stirring in a water bath.
- We leave the container with the melted chocolate mass to cool on the table, and in the meantime we start to whisk the mascarpone. We spread it in a bowl and process it with a mixer to the splendor, adding sugar powder to the process.
- Now add to the whipped with a powder mascarpone cooled down to a warm state of chocolate mass and once again we treat the cream with a mixer.
Cream cheese with condensed milk for a cake
The advantage of a cream based on condensed milk is that it is possible to regulate its density and density, changing the proportions of the components. The details of creating such a cream in the recipe below.
Ingredients:
- Milk condensed classical - to taste;
- mascarpone - 520 g;
- powdered sugar - to taste.
Preparation
- Initially, we spread the mascarpone in a bowl and beat it up with a mixer to a splendor.
- Now little by little we begin to add natural condensed milk, whipping the cream with a mixer. The more condensed milk you will inject into mascarpone, the softer will be the finished cream at the outlet.
- Having achieved the desired texture of the product, we taste it, add sugar powder if necessary and again beat.