Curd cream for biscuit cake - the best recipes of the most delicious filling for home-made dessert

Curd cream for biscuit cake is one of the simplest and nutritious supplements to baking. The sour milk product, which is part of the base, is incredibly plastic, light and gentle. Several turns of the mixer, cream, sour cream, berries and fruit, can turn it into a fantastically tasty, fragrant mass for interlining the cakes.

How to make curd cream for biscuit?

Cottage cheese cream for biscuit is deservedly the most popular kind of baking stuffs. It is not only tasty, useful and low-calorie, but also simple in cooking. To get a cream, you just need to beat up the cottage cheese with butter and sugar powder, cool it a bit and start to decorate. Lovers of saturated flavors can supplement the mass with vanillin.

Ingredients:

• cottage cheese - 250 g;
• oil - 50 g;
• powdered sugar -170 g;
• vanilla extract - 5 g.

Preparation

1. Cottage cheese rub through a sieve.
2. Add vanilla extract and butter to the cottage cheese mass.
3. Whisk the mixture until smooth.
4. Put in the powdered sugar and beat again.
5. Cream of cottage cheese for a biscuit cake cool 15 minutes.

Curd cream cream for biscuit

Sour cream and curd cream for biscuit cake attracts many housewives not only financially accessible components, but also their food properties. Thanks to sour cream, the cream turns out fluffy, airy and well permeates the base of the dough. The main secret of cooking is the use of foods with a high percentage of fat.

Ingredients:

• cottage cheese - 650 g;
• sour cream 35% - 150 g;
• sugar - 150 g;
• vanilla sugar - 5 g.

Preparation

1. Cottage cheese several times wipe through a sieve.
2. Add sugar and vanilla sugar and beat well.
3. Bring sour cream and whisk until smooth again.
4. Curd sour cream for biscuit cake leave for an hour in the cold.

Cottage cheese and yoghurt cream for biscuit cake

Curd-yoghurt cream for biscuit - not only delicious, but also absolutely dietary filling. These components are good and useful in themselves, but in this combination they turn into an easy, gentle and healthy stuffing. To keep the cream stable and a thick consistency in the mass, add potato starch.

Ingredients:

• cottage cheese 9% - 350 g;
• yogurt 4% - 230 ml;
• vanilla sugar - 15 g;
• starch - 10 g.

Preparation

1. Cottage cheese twice wipe through a sieve.
2. Starch mix with sugar and 40 ml of yogurt.
3. With a mixer, whip the cottage cheese with the remaining yoghurt.
4. Enter into the mass a starch mixture and whisk for 6 minutes.
5. Cottage cheese yoghurt cream for biscuit cake is used immediately.

Creamy-curd cream for biscuit cake

Cottage cheese and cream for biscuit - a classic filling, perfectly interlining baking. Having impeccable food qualities and air consistency, the cream is nutritious, extraordinarily tasty, but high in calories. Reduce calories not only cream, but baking in general, will help cottage cheese with zero fat content.

Ingredients:

• cottage cheese 0% - 230 g;
• cream 33% -230 ml;
• powdered sugar - 100 g;
• lemon juice - 10 ml;
• vanillin - 10 g.

Preparation

1. Cottage cheese rub through a sieve.
2. Whip cream with sugar powder, vanillin and lemon juice until fluffy.
3. Gently combine the cottage cheese and cream.
4. Delicate cottage cheese cream for biscuit cake send in the cold for half an hour.

Curd-banana cream for biscuit cake

Curd cream with bananas for biscuit cake is a tasty and useful kind of filling. The products that form the basis of the cream are rich in protein, are low in calories and constitute a classic dietary diet. Such cream can be used both for interlayer cakes, and as a separate dessert. Consistency of the cream can be changed by increasing the content of yogurt.

Ingredients:

• cottage cheese - 250 g;
• kefir - 70 ml;
• banana - 2 pieces;
• vanilla sugar - 15 g.

Preparation

1. In the bowl of a blender, whip up the cottage cheese.
2. Add kefir, vanilla sugar and banana pieces to the mass.
3. Cottage cheese cream for a biscuit cake with a banana whip until all the crystals of vanilla sugar have dissolved.
4. Ready cream to cool for at least half an hour.

Cottage cheese cream for biscuit with condensed milk

Cottage cheese cream with condensed milk for biscuit cake - taste no worse than complex brewed or oiled, and is prepared faster and easier. You just grind the curd mass to homogeneity, combine it with condensed milk and sugar powder and beat again. The cream consists of fat-free cottage cheese and does not contain oil, which will be appreciated by fans of diets.

Ingredients:

• low fat cottage cheese - 150 g;
• condensed milk - 150 g;
• powdered sugar - 70 g.

Preparation

1. Whip the cottage cheese with a blender.
2. Mix the condensed milk with the powdered sugar.
3. Combine the cottage cheese with the condensed mass and whisk until a lush, uniform texture.

Oily and curd cream for biscuit

Cottage cheese and butter cream for biscuit cake is universal. It differs in a thick and smooth consistency, which allows not only to impregnate the cakes, but also to smooth the baking surface. In contrast to the classic high-calorie oil creams, it is light, gentle and does not make baking heavier. The cream is quickly and quickly whipped, and can be used after 15 minutes.

Ingredients:

• cottage cheese - 450 g;
• butter - 250 g;
• lemon peel - 10 g;
• powdered sugar - 250 g;
• vanilla essence - 5 g.

Preparation

1. Cottage cheese several times wipe through a sieve.
2. Whisk the butter with essence, zest and sugar powder.
3. Do not stop whipping, gradually add the cottage cheese.
4. Ready cream send to the refrigerator for 30 minutes.

Cream for biscuit with cottage cheese

Delicious curd cream for biscuit cake can be made from curd cheese, the delicate texture of which is suitable for filling and baking. As a rule, chilled cheese is whipped with cream, sour cream or butter. The latter is especially preferred, since the cream is stable, does not melt, and perfectly permeates the cakes.

Ingredients:

• curd cheese - 280 g;
• butter - 125 g;
• powdered sugar - 130 g;
• vanillin - 5 g.

Preparation

1. In butter add sugar powder, vanillin.
2. Beat all ingredients with a mixer for 5 minutes.
3. Add the cheese curd and whisk again.
4. Cottage cheese cream for a biscuit cake, send for 15 minutes in the cold.

Cottage cheese and strawberry cream for biscuit cake

Cream of curd mass for biscuit will be filled with summer freshness and aroma, if you add strawberries. The berries will not only transform the mass with new flavor tints, but will also give an appetizing look. The cream is rightfully considered dietary, because except strawberries and a small amount of powdered sugar, it does not contain carbohydrates.

Ingredients:

• Strawberries - 150 g;
• low fat cottage cheese - 250 g;
• powdered sugar - 60 g.

Preparation

1. Wash the washed strawberries in cottage cheese and blend with a blender.
2. Pour in the powdered sugar, and beat until the crystals are completely dissolved.
3. The finished mass is cooled for 15 minutes.

Curd cream with gelatin for biscuit cake

Cream of cottage cheese for biscuit is varied in tastes and consistencies. When soaking baking, it is especially important that the cream retains the texture and is easy to use. With the addition of gelatin, the mass becomes stable and weightless. With such a component, the cream acquires lightness and a neat appearance, because it keeps the shape perfectly.

Ingredients:

• cottage cheese - 150 g;
• water 40 ml;
• gelatin - 15 g;
• sour cream - 100 g;
• vanilla sugar - 20 g.

Preparation

1. Pour gelatin with warm water and leave for swelling for 20 minutes.
2. Whisk in a light air mass cottage cheese, sour cream and vanilla sugar.
3. Gelatin should be kept on the fire until completely dissolved and, adding to the mass, mix quickly.
4. Get the cream immediately.