We offer simple and affordable recipes for the preparation of cream with curd cream cheese. The result of their implementation will be an excellent basis for the layering and design of cakes, pastries and capkakes , thanks to which the products will not only taste good but also stunningly spectacular in appearance.
Cream of cheese with cream for cakes and cake-packs - recipe
Ingredients:
- curd cream cheese - 495 g;
- cream in fat content of at least 33% - 100 ml;
- powdered sugar - 95 g.
Preparation
The cream will whip cream with unrepeatable airiness. They need to be well cooled together with the dishes in which they will be whipped, placed for a while on the shelf of the refrigerator and the corners from the mixer. Punch after this cream to tight peaks for about seven minutes. Then put the cheese cream cheese cream, sugar powder and continue the work of the mixer for a couple of minutes or until a homogeneous texture of the cream is obtained. Now we have a bowl for an hour on the shelf of the refrigerator, after which we can use its contents for the intended purpose.
Cream of cheese cheese and butter
Ingredients:
- curd cream cheese - 345 g;
- butter, peasant creamy - 110 g;
- extract of vanilla - 15 ml;
- powdered sugar - 95 g.
Preparation
The cream of this recipe is much easier to prepare, but the result is more caloric, full and with an oil consistency, which is not for everyone a plus. Curd cheese, before using it for cooking cream, you need to cool properly on the shelf of the refrigerator, and butter, on the contrary, hold under room conditions for a couple of hours to soften. Now combine the ingredients in a bowl, add the powdered sugar, vanilla extract and carefully punch the mass with a mixer at high speed for seven minutes. Before
Such a cream of cheese cheese is ideal for decorating the sides of the cake, as it perfectly keeps the shape and does not swim, unlike other more tender in texture analogues.
If desired, the cream based on the curd cheese can be filled with the desired color or flavor, adding a dye or essence to it and once again treating it with a mixer. If on the contrary it is necessary to get intensely white color of the cream, then it is recommended to initially beat up the powdered sugar with butter for seven minutes, and then for the same time to pierce the cream along with the curd cheese.