Sour cream and curd cream is easy to prepare, it always turns out delicious, tender and airy. It allows you to diversify the palette of flavors of desserts, especially if you often cook cakes and cakes at home. There are a lot of recipes for preparing such a cream, we will list some of them below.
Sour cream and curd cream
Ingredients:
- cottage cheese - 1 packet;
- sour cream 20% - 400 ml;
- sugar - 1 glass.
Preparation
Cottage cheese is crushed, so that there will not be small grains left. Add sugar, sour cream - all the whisk. To taste the cream became more gentle, add vanillin and nuts (they are worth a little grind).
Curd cream cream for cake
Ingredients:
For biscuit in multivark:
- eggs - 2 pieces;
- flour - 1 multi glass;
- baking powder - 1 teaspoon.
For cream:
- sour cream - 500 g;
- sugar - 1 cup;
- cottage cheese - 300 g;
- vanillin - 0,5 tsp.
Preparation
First of all, we will bake biscuits. To do this, beat the eggs to a foam, add the sugar. Combine the flour with the baking powder and add it slowly to the eggs with sugar, whilst constantly mixing the mass. The form of the multivark oil, pour the dough into it and bake the biscuit in the "Bake" mode for 50 minutes. We wait until the biscuit cools, and cut it into equal parts.
In order to prepare a cream of cottage cheese and sour cream, the latter is whipped with sugar and cottage cheese, add vanillin. We spread the creams with cream and let it soak for 1.5 hours in the refrigerator.
Sour cream and curd cream with gelatin
Ingredients:
- gelatin - 10 g;
- curd fat - 250 g;
- sour cream - 1 glass;
- sugar - 1/2 cup;
- water.
Preparation
Gelatin is thrown into 1/4 cup of cold water and left for 15 minutes, then warm it over moderate heat until dissolution, and carefully mix to prevent lumps, and in no case boil. Cottage cheese we rub with sugar and combine it with sour cream and all this is well beaten up with a mixer. Gelatin is slowly introduced into the preform and mixed thoroughly.
Recipe for sour cream cheese cream
Ingredients:
- cottage cheese - 250 g;
- sour cream fat 250 g;
- gelatin - 10 g;
- sugar - 0.5 cup.
Preparation
Gelatine is poured into cold water. Then heat it and stir until dissolved. Cottage cheese we rub with sugar, we add sour cream and we beat. Gradually add the gelatin to the whipped mass and mix. The main thing in the preparation of the cream is a well-beaten sour cream.
To make the cream turned airy, sour cream must be cooled before cooking and maintain its temperature during cooking. To do this, you can put a container of sour cream with cold water. Beat with a blender or a mixer. You can add condensed milk to the cream, lemon juice, vanillin, orange peel. The cream is ready.