Kefir cake cream: step-by-step recipes, the most delicious ideas

Cream cheeses are very popular now in home and restaurant cooking.

Cream Cheese is a spreadable cream cheese. It is made from regular milk, soft, cream-like and slightly salty in taste. Its delicate texture is ensured by the manufacturing method: it is not aged for a long time, like hard cheeses. Nowadays we have access to a wide variety of such “fresh” cheeses. Among the expensive options, you can choose Mascarpone, Philadelphia. Among cheaper analogues, the most common are Almette, President, Hochland, Violetto, Ricotta. You can make this cheese yourself from kefir, fermented baked milk, yogurt, sour cream or cream.

All cream cheese recipes are based on exactly this type of cheese: cream cheese, cream cheese cheese, mascarpone cheese... It’s easy to prepare a creamy mass from them. And then your imagination, using this cream, will make any cake or cupcakes incredibly beautiful. They can be used to “draw” three-dimensional patterns, waves, flowers, leaves, hats. Thanks to its composition, the cheese cream perfectly retains its shape and can be stored in the refrigerator for a long time.

We offer you a selection of simple recipes for cheese cream for coating cupcakes, cakes and fillings for baskets, cheesecakes, cheesecakes and other confectionery products. Some of them are independent desserts. Our article will help you learn how to make cheese cream for cakes and cupcakes:

How to make cream cheese for cakes and cupcakes from kefir - recipe with photos step by step

Ingredients

• Kefir - 900 ml;
• Powdered sugar - 1 tbsp. l.

Preparation time: 12 hours.

Cooking time: 12 hours.

Yield: 300 g.

You can also make cream cheese at home. And it’s quite easy to make it from kefir. A little preparation - and voila, you get a worthy analogue of expensive store-bought cream cheese. It has a slight sour taste, and the texture is delicate, without grains, and homogeneous. And then you can fantasize and add to the recipe at your own discretion. I suggest making classic sweet cream cheese for cakes and cupcakes.

To do this, we need a package of 2.5% kefir, powdered sugar and a piece of gauze.

The most important thing in this recipe is to freeze the kefir. Therefore, put it in the freezer in the evening and forget about it until the morning.

Carefully remove the frozen kefir from the bag. It’s not easy to do, the main thing is not to hurt your hands! I cut the film gradually into small pieces. And it should be said that it is more difficult to clean kefir in a box. Now that you have dealt with the bag, place the ice cube in gauze, folded in several layers, and place it in a colander inserted into a bowl or pan. We will separate the whey.

When the kefir defrosts a little and becomes limp, it is better, of course, to hang the gauze bag somewhere above the bowl. I hang it on the sink faucet. The whey is separated better this way. And don't be alarmed, but this process will take approximately 12 hours. You'll have to be patient a little! Mind your own business!

After time has passed, when the liquid no longer drips, unfold the gauze bag. Everything worked out!

Transfer the resulting gauze cream into a bowl. Mash it with a fork and add powdered sugar. Just stir. This cream doesn’t even require whipping, the texture is so delicate. Using a pastry syringe, you can decorate a cake or cupcakes or simply frost the cake layers.

One package of kefir yields 600 ml of whey (it can be used in other recipes) and approximately 300 g of cream cheese.

Be sure to try making cream cheese for cakes and cupcakes, you won’t regret it! And if you wish, instead of powdered sugar you can add salt and spices and get a very tasty and aromatic mixture for sandwiches!

I hope the step-by-step photos helped you and the recipe turned out great.

Bon appetit!

Step-by-step preparation

1. For work we need kefir, powdered sugar, vanilla sugar, butter.
2. 2 liters of kefir should first be placed in the freezer for 6 hours to completely freeze the kefir, then remove the packaging and place the frozen kefir in a colander with gauze. Leave until the kefir is completely defrosted and all the whey has drained off. The whey can be collected and used to make pancakes, bread or other baked goods.
3. After defrosting, we will have a very tender curd mass.
4. Beat butter at room temperature (150 g) into a fluffy mass. Add vanilla sugar (1 tsp) and powdered sugar (6 tbsp), beat again.
5. Add the curd mass in parts, whisking constantly until all the curd is gone.
6. Kefir cream is ready.

Cream cheese cream for cakes, pastries and cupcakes

Cream cheese cream for cakes and cupcakes is one of the most popular creams, which is not surprising: a minimum of products, does not require much effort, does not take long to prepare, but looks impressive and allows you to give it the shape you have in mind. You need to have on hand:

• Cream (at least 33% fat): 100 g;
• Cream cheese (not to be confused with curd cheese, cream cheese resembles processed cheese, not curd mass): 0.5 kg;
• Powdered sugar: 70-80 g

An important condition in this recipe is to cool the cream, remove it from the refrigerator and immediately begin to whip it, not allowing it to warm up. It would also be a good idea to freeze the whisks and the bowl in which we beat. This is what chefs joke about, but in reality all tools and utensils must be cold. Temperature matters a lot! The whipping speed is also important - it is better to make it maximum. Expect 5 minutes of work. By this time, the mass will become thick, sharp peaks will hold vertically, as they should.

Add cheese and powder to the well-whipped cream and continue whisking until you get a homogeneous cream. But you can’t immediately apply cream to the cake, it won’t hold its shape. It should be placed in the refrigerator for 60 minutes.

The cream will be snow-white, light, and non-greasy.

Custard kefir cream

The third and, perhaps, the most labor-intensive recipe for kefir cake cream. Believe me, kefir makes custard; it does not separate into cottage cheese and whey when heated, if you follow all the rules. Suitable for any type of cakes, giving them a light sweet and sour taste.

Ingredients:

• 350 g fat kefir;
• 200 g butter;
• 1 chicken egg;
• 40 g flour;
• 80 g sugar;
• 10 g vanillin.

Preparation:

1. Initially, beat the egg with sugar and vanilla until smooth. Then kefir is poured in and flour is added in small portions so that no lumps form. At the same time, the workpiece is stirred with a whisk all the time.
2. When the ingredients have dissolved, place the saucepan on low heat and stir constantly until the mixture begins to thicken. Then remove from heat and place in a cool place until completely cool.
3. In order not to interrupt the cooking process, you can beat the butter with a mixer until it becomes fluffy. And when the cream has cooled, combine the two components using a mixer or blender.
4. The result should be a fluffy, light and slightly liquid mass, which, after standing in the refrigerator for a while, will become suitable for use.

These were all wonderful variations to butter and sour cream, which are no less versatile and also original. Each cook needs to independently choose which cream to use. But there is a special pie recipe that they all go well with.

Recipe for cheese cream for cake with condensed milk

Cream cheese usually has a slightly salty flavor. Some recipes allow you to focus on the sweet, delicate structure of such a cream. In such cases, additional components are introduced, for example, condensed milk:

• Condensed milk: 180 g;
• Curd cheese: 300 g;
• Cream 33% fat: 450 g;

In this recipe, cream cheese with cream is prepared as follows. Condensed milk and cheese are mixed using a mixer.

Cream is used here to add fluffiness. They are not used in a more dietary version. Whip the cream as we did in the recipe above (cold) and add it to the milk-curd mass. Continue beating until smooth with a mixer, setting the speed to minimum to prevent the cream from settling. You can use a whisk. The cream for cupcakes and other sweets made from curd cheese is ready!

Cheese cream with berries and fruits

Vanilla cream cheese made from curd cheese with fruits

In addition to the main components, any fruits and berries, both fresh and frozen, are added to the cheese cream, and it is also flavored, for example, with vanilla. Do not forget that frozen berries and fruits must be thawed before cooking. They should not contain excess liquid. To prepare berry and fruit cream cheese, you will need the main components:

• Curd cheese: 340 g;
• Butter: 115 g;
• Powdered sugar: 0.5 cups;
• vanilla: 2 tsp. or 1 tsp. extract
• berries or fruits - to taste (500 grams)

1. First of all, we have to prepare the ingredients in a special way. The cream cheese needs to be very cold, so it needs to be chilled in the refrigerator for several hours before cooking. But butter, on the contrary, should be defrosted, that is, taken out of the cold and kept at room temperature for the same time.
2. Next, beat the butter and powder with a mixer for 5-7 minutes.
3. Add cheese to the resulting mass, add vanilla and beat again until light and smooth.
4. Prepare fruit or berry puree - to do this, you need to beat the ingredients with a mixer.
5. Combine the cream and puree and mix thoroughly.

For example, the following will be very tasty and effective:

Raspberry cheese cream

Raspberries will add their characteristic aroma and slight sourness. For those who have a sweet tooth, you can add more powdered sugar to the raspberry cream cheese. To make the raspberry puree more uniform, you can rub it through a metal sieve to separate the seeds, as is done for small children.

This butter-based curd and berry cream cheese will be an excellent filling for rolls and cakes, a layer for a cake and a decoration for cupcakes.

Cherry cream cheese based on mascarpone

Product composition:

• Mascarpone cheese: 400 g;
• Condensed milk: 100 ml;
• Powdered sugar: 100 g;
• Pitted cherries: 0.5 kg;
• Water: 1 tbsp;
• Flavoring (cognac, 1 tbsp.)

Cooking method:

1. Cherry is a dense berry, so it must first undergo heat treatment with steam. To do this, place the washed cherries in a pan, add a spoonful of water and cook under a closed lid until they become soft.
2. The cherries are then pureed using a blender or sieve. It shouldn't be too liquid. Add cognac to the puree.
3. As usual, stir condensed milk into the cheese one spoon at a time, ensuring uniformity. And add cherry puree.

This cream is so tasty that you can offer it to guests as an independent treat. It is also ideal for decorating baked goods.

Yogurt cream cheese with berries

Light cheese cream based on yoghurt with fruit puree. The yogurt itself can be natural or fruit flavored. This recipe uses gelatin as a thickener. Cream cheese made with yogurt will not be as dense as with rich varieties of cream and sour cream, so it is poured onto the surface of the cake and placed in the refrigerator to harden overnight.

Ingredients

• Yogurt (quite thick consistency): 600 ml;
• Berries: 350 g;
• Sugar: 1/2 cup;
• Gelatin according to instructions (based on the volume of cream plus the volume of puree

1. As in previous recipes, puree the berries using a blender.
2. Place the puree with sugar in a water bath. Bring the water in the bathhouse to almost a boil, add gelatin and stir the puree thoroughly.
3. After cooling, mix the puree with yogurt. The cream is ready.

Homemade kefir cake recipe

There are many recipes for baking a cake with sour milk. You can choose baked goods with a simple cooking algorithm or a more complex option. Fillings are also presented in a wide range: dessert with custard, sour cream or curd cream, berry and fruit layers. To get a sweet dish that is ideal in all respects, you need to adhere to the recipe and technology of its preparation.

Kefir cake Fantastic

• Cooking time: 90 minutes.
• Number of servings: 8 persons.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: above average.

One of the most famous desserts is Fantastica. This step-by-step recipe with photos is not difficult to prepare, but the result is extremely tasty and beautiful. Step-by-step instructions for creating sweet pastries with buttercream and cocoa give even an amateur cook a chance to make a sweet dish. The finished cake with kefir should be placed in a cold place, so it will soak in better.

Ingredients:

• sugar - 200 grams;
• kefir - 300 ml;
• eggs - 2 pcs.;
• cocoa - 3 tbsp. spoons;
• flour - 260 g;
• sunflower oil - 2 tbsp. l.;
• baking powder - 1 pack.

For cream:

• butter - 200 g;
• milk - 0.5 l;
• sugar - 200 g;
• flour - 5 tbsp. l.;
• egg - 2 pieces.

• cocoa - 2 tbsp. l.;
• sour cream - 2 tbsp. l.;
• sugar - 100 g;
• butter - 20 g.

Cooking method:

1. Pour sugar into a deep bowl, beat in eggs. Beat the ingredients until smooth.
2. Add kefir and oil. To stir thoroughly.
3. In a separate container, combine cocoa powder, flour, baking powder.
4. Mix liquid and dry ingredients together and mix well.
5. Grease the mold with oil. Pour the dough inside and distribute evenly.
6. Bake the crust for 50 minutes in a preheated oven at 180 degrees. Check the readiness of the baked goods with a dry toothpick.
7. Cool the cake preparation. Cut it into 2 equal parts.
8. Make biscuit cream. Beat eggs into a small saucepan, pour in milk, add sugar and flour in small portions.
9. Bring to a boil over medium heat, stirring all the time. After thickening, remove from heat.
10. Add softened butter to the mixture. Stir the mixture until smooth.
11. Coat the lower part of the baked cake generously with cream, cover with the top layer, and press a little.
12. Place the baked goods in a cool place overnight.
13. Place all the ingredients for preparing the glaze in a saucepan and heat until the butter and sugar dissolve.
14. Pour kefir over the cake and leave in the refrigerator for half an hour.

Quick kefir cake

• Cooking time: 70 minutes.
• Number of servings: 6 persons.
• Calorie content: 218 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: medium.

Many people have known this tender and fragrant honey cake since childhood. This sweetness simply melts in your mouth, causing real taste delight. A recipe for quick baking with kefir is perfect for those housewives who don’t want to bother with sponge cakes, but love making honey sweets. The porous cake layers are well soaked in light cream. This dish is served with ice cream or fresh fruit. You can also grease the top of the treat with condensed milk.

Ingredients:

• sour milk - 120 ml;
• flour - 250 g;
• chicken eggs - 2 pcs.;
• honey - 130 g;
• granulated sugar - 130 g;
• soda (do not extinguish with vinegar) - 1 teaspoon.

For cream:

• sugar - 3 tbsp. l.;
• kefir - 200 ml;
• vanillin - ½ tsp.

Cooking method:

1. Beat slightly cooled eggs into a bowl, add sugar. Beat until foamy.
2. Combine the resulting mixture with soda and honey, mix well until smooth.
3. Add the fermented milk product and mix again.
4. Gradually add sifted flour into the batter. Knead the dough, similar in consistency to thick sour cream.
5. Pour the dough into a mold lined with parchment.
6. For baking, heat the oven to 180C. Time - 45 minutes.
7. Wrap the finished cake in a towel and let it cool.
8. Make cream. Mix kefir with vanillin and granulated sugar. Mix.
9. After the cake has cooled, cut it into two parts. Soak in cream and combine.
10. Decorate the kefir cake with fresh fruit, ice cream or sugar syrup.

Black Prince

• Cooking time: 4 hours.
• Calorie content: 293 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian, European.
• Difficulty: above average.

You should bake a Black Prince cake at least once for your holiday table. The sweet dish has a simple preparation scheme and is created in two stages. First, chocolate cakes are baked, and then the filling is made from fresh cherries and delicious cream (butter + sour cream). Fermented milk for baking can be of any fat content, and fresh berries can be replaced with ice cream if you want to prepare the dessert in the cold season.

Ingredients:

• flour - 2 cups;
• kefir - 1 glass;
• eggs - 2 pcs.;
• sour cream - 0.5 cups;
• sugar - 260 g;
• soda - 1 tsp;
• cocoa powder - 3 tbsp. l.;
• cherry - 350 g;
• lemon juice - 3 tbsp. l.;
• dark chocolate - 50 g.

• butter - 100 g;
• full-fat sour cream - 2 cups;
• sugar - 250 g.

Cooking method:

1. Mix sour cream, baking soda and kefir. Set aside for five minutes.
2. Combine sugar with eggs, beat until foam forms.
3. Add kefir and lemon juice to the egg-sugar mixture. Mix well.
4. Add cocoa powder and flour to the rest of the ingredients. Knead the dough.
5. Line the mold with parchment. Pour the dough onto it.
6. Baking the cake lasts 40-45 minutes in an oven heated to 180C.
7. For the cream, beat softened butter with sour cream and sugar.
8. When the workpiece has cooled, cut it into two parts.
9. Place berries on the bottom crust.
10. Spread half the cream on top.
11. Cover with the second cake layer and pour in the remaining cream.
12. Sprinkle the surface of the kefir cake with grated chocolate. Place in the refrigerator to soak for 3-4 hours.

With custard

• Cooking time: 2−3 hours.
• Calorie content: 216 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

If you want to pamper your family with something tasty, then the “Fantasy” dessert will be an excellent choice. It is worth remembering that the thickness of the cake layers for a sweet dish is very important for its taste (the thinner the cake layers, the juicier and more appetizing the sponge cake). According to the recipe, the cake is greased with custard: it is better to use full-fat homemade milk, and also prepare cool butter for a good thickening of the impregnation.

Ingredients:

• flour - 380 g;
• kefir - 0.5 l;
• egg - 2 pcs.;
• sugar - 400 g;
• soda - 2 tsp;
• cocoa powder - 8 tbsp. l.;
• baking powder - a pack.

For cream:

• sugar - 200 g;
• eggs - 2 pcs.;
• milk - 800 g;
• butter - 30 g;
• flour - 125 g.

Cooking method:

1. Pour kefir into a deep container. Add baking soda. Mix the ingredients and leave for a few minutes.
2. Add eggs, sugar, whisk everything.
3. Add sifted flour, cocoa, baking powder. Mix the ingredients.
4. Grease a baking tray with sunflower oil. Place some dough in it and spread it across the bottom. Bake for about 10 minutes at 180 degrees. Cook the cakes in the same way until the dough runs out.
5. While the dessert preparations are cooling, you need to make the custard.
6. Mix flour, sugar and eggs in a small saucepan. Mix. Pour in the milk and re-mix the ingredients.
7. Place on the stove. Bring to a boil (stirring constantly), cook until the mixture thickens.
8. Remove from heat, add butter (soften first), beat thoroughly using an immersion blender.
9. Coat the cakes generously with cream and fold them together.
10. Decorate with chocolate shavings.
11. Leave the dessert in the refrigerator overnight to soak.
12. Remove the cake and serve.

Chocolate cake

• Cooking time: 60 minutes.
• Number of servings: 6−8 persons.
• Calorie content: 320 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Super chocolate dessert is an unforgettable pleasure for children and adults. Baking does not take much time, but its taste does not suffer from this at all. To prepare sponge cakes, it is advisable to use natural cocoa powder. It is better to make sweets in the evening so that the kefir cake is well soaked in cream overnight.

Ingredients:

• sugar - 300 g;
• wheat flour - 600 g;
• vegetable oil - 100 ml;
• kefir - 450 ml;
• cocoa powder - 50 g;
• starch - 2 tbsp. l.;
• butter - 150 g;
• eggs - 3 pcs.;
• milk - 500 ml;
• almonds - 100 g;
• vanilla - 10 g.

Cooking method:

1. Combine half of the granulated sugar with two eggs.
2. Beat until the mass is homogeneous. Add vegetable oil, kefir. Mix.
3. Add flour (sifted) in small portions, add vanilla and cocoa. Knead the batter.
4. Pour the mixture into a baking dish. Bake the sponge cake for 40-50 minutes at 200 C.
5. Make custard. Pour the milk into a small saucepan, beat in the remaining egg, add vanilla and a little cornstarch.
6. Put on fire, cook until thickened.
7. Add butter, mix ingredients thoroughly.
8. Cut the cake into three parts. Cover each one with cream.
9. Soak the top of the dessert too. Garnish with chopped almonds.
10. Place the dish in a cold place for several hours.

Simple cake

• Cooking time: 1.5 hours.
• Number of servings: 4−6 persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: dinner, dessert.
• Cuisine: Russian.
• Difficulty: medium.

Not every housewife has the opportunity to spend a lot of time on baking. In such a situation, a simple kefir cake recipe comes to the rescue. The dessert resembles sponge dough; classic buttercream makes the cakes tender and soft. Impregnated with cherry syrup, layers of berries and chocolate glaze - a wonderful combination plus an unforgettable taste.

Ingredients:

• sugar - 200 g;
• flour - 400 g;
• egg - 2 pcs.;
• kefir - 500 ml;
• milk - 6 tbsp. l.;
• cocoa - 3 tbsp. spoons;
• butter - 250 g;
• soda - 1 tsp;
• sunflower oil - 150 ml;
• cherries in syrup - to taste;
• vanilla - 10 g;
• purified water - 100 g.

Cooking method:

1. Pour soda into kefir at room temperature and leave until bubbles appear.
2. Then add sunflower oil, eggs, vanillin. Mix everything thoroughly.
3. Pour flour into the kefir mass in portions. Knead the dough well and leave it for 30 minutes.
4. Line a baking dish with special paper and pour in the dough.
5. Bake the cake for 40 minutes (190 degrees).
6. Cook chocolate glaze from milk, water, cocoa and sugar (3 spoons).
7. Prepare the cream. Cut the butter into pieces, beat with a mixer until a fluffy mass forms. Add sugar. Stir again.
8. When the cake has cooled, it needs to be cut into three parts.
9. Soak each one with cherry syrup.
10. Place berries on the cakes and spread buttercream on top.
11. When the kefir cake is assembled, you need to fill it with the prepared glaze and put it in the refrigerator to soak.

Manna

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content: 350 kcal per 100 g.
• Purpose: afternoon snack.
• Cuisine: Russian.
• Difficulty: below average.

As the name of the dessert implies, its main component is semolina. A simple but delicious treat is made with kefir, but it can be replaced with full-fat sour cream, natural yogurt or other fermented milk product. The recipe for a sweet dish is easy to prepare; you just need a small set of available ingredients and a little inspiration.

Ingredients:

• kefir - 2 tbsp.;
• eggs - 4 pcs.;
• semolina - 2 tbsp;
• sugar - 300 g;
• soda - 1 tsp;
• cinnamon - 1 pack;
• powdered sugar - for decoration;
• dried fruits, zest and/or candied fruits - to taste.

Cooking method:

1. Pour sour milk over the semolina and mix the ingredients well. Leave for a couple of hours.
2. Pour sugar, vanilla, soda into a bowl, beat in eggs. Mix well.
3. Combine all products. The dough should have a homogeneous (homogeneous) structure.
4. Grease the baking sheet a little with oil or sprinkle with semolina.
5. Heat the oven to 200 degrees.
6. Add dried fruits and candied fruits to the dough. Cook the crust for 30-40 minutes.
7. When the kefir manna is ready, place the dessert on a plate. Decorate with powder and serve.

Kefir and cocoa cake Zebra

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content: 290 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: above average.

The next unusual cake made from kefir dough got its name due to the smooth and beautiful combination of multi-colored stripes. This recipe for making a striped dessert involves using a multicooker with the “Baking” function. The kitchen unit will speed up and simplify the baking process. A step-by-step recipe and photo of Zebra will help you make a delicious dessert in a couple of hours.

Ingredients:

• kefir - 180 ml;
• eggs - 3 pcs.;
• flour - 12 tbsp. l.;
• cocoa - 2 tbsp. l.;
• sugar - 7 tbsp. l.;
• soda - 1 tsp;
• sunflower oil - 50 ml;
• walnuts - 150 g.

• sour cream - 200 g;
• sugar - 3 tbsp. l.

• sugar - 3 tbsp. l.;
• butter - 50 g;
• cocoa - 2 tbsp. l.;
• milk - 100 g.

Cooking method:

1. Beat granulated sugar and eggs until foam appears.
2. Add kefir, vegetable oil, mix products.
3. Add sifted flour (leave 2 tablespoons) and a teaspoon of soda. Knead the dough to a homogeneous consistency and divide it into 2 equal parts.
4. Add cocoa powder to one of them, and the remaining flour to the other. The dark and light masses must be mixed well separately.
5. Grease the multicooker bowl with sunflower oil. Pour 3 tablespoons of light dough into the middle.
6. Pour the same amount of chocolate dough into the center of the light mass.
7. Using this pattern, place all the dough into the bowl.
8. Cook the striped crust for 65 minutes in the Baking mode.
9. After the signal, leave the dessert in the multicooker for 15 minutes (open the lid).
10. When the cake has cooled, it should be divided into 2 parts. Soak the bottom well with cream (beat sugar with sour cream). Sprinkle chopped nuts on top.
11. Place the top cake on top of the cream, pour over the glaze (bring to a boil and cool the mixture of sugar, cocoa, milk and butter).
12. Place in the refrigerator overnight.

Napoleon

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content: 240 kcal per 100 g.
• Purpose: afternoon snack, dessert.
• Cuisine: European.
• Difficulty: below average.

Fermented milk products are often used to create puff pastry without yeast.

You can make the famous, popular Napoleon cake from kefir dough. As a rule, the process of preparing this dish in the classic version is labor-intensive, but this recipe allows you to simplify it. The dessert should be well soaked in the cream, so it is advisable to leave it in the cold for at least 5-8 hours.

Ingredients:

• flour - 3 tbsp;
• margarine - 250 g;
• sugar - 3 tbsp. l.;
• kefir - 1 tbsp.;
• coconut flakes - 1 pack.

• flour - 1 tbsp;
• milk - liter;
• sugar - 250 g;
• vanillin - 5 g.

Cooking method:

1. Melt margarine, mix with kefir and sugar. Mix.
2. Combine the resulting mass with sifted flour.
3. Knead elastic dough. Divide it into six equal parts.
4. Leave the preparations in the refrigerator for half an hour, covered with cling film.
5. Take out 1 piece at a time and roll out into thin pieces.
6. Bake at 200 C for 10-15 minutes.
7. Prepare the impregnation for the cakes. Combine milk with vanilla and sugar. Cook over low heat, stirring all the time. Add flour without stopping stirring.
8. Wait until the mixture thickens, remove from heat and beat with a blender.
9. Grease the prepared cakes with warm milk-sugar impregnation (leave 1 to decorate the sweet dish).
10. Sprinkle crumbs and coconut onto the top crust and decorate with chocolate or candy.
11. Refrigerate for 10 hours.

Turtle cake

• Cooking time: 4 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content: 262 kcal per 100 g.
• Purpose: holiday treat.
• Cuisine: Russian.
• Difficulty: above average.

Light, tasty and aromatic Turtle Cake is perfect for family tea parties or get-togethers with your best friends. The dessert will be an original and appropriate addition to a children's party thanks to its unusual design. Cream made from rich sour cream or custard soak is suitable; you can add fruit layers between the cakes of strawberries, bananas, kiwi.

Ingredients:

• sugar - 450 g;
• flour - 1 tbsp;
• fermented milk product - 1 tbsp.;
• eggs - 6 pcs.;
• sour cream - 600 g;
• chocolate - 100 g;
• baking powder - 1 tsp;
• butter - 1 tbsp. l.;
• cocoa - 2 tbsp. l.;
• vanilla sugar - 2 tsp.

Cooking method:

1. Beat the eggs with half the sugar until foam appears. Add vanillin, add kefir, stir.
2. Add flour in small portions, add baking powder. Gently mix the ingredients.
3. Heat the oven to 180−200 C.
4. Line a baking tray with a sheet of baking paper and grease it with butter.
5. Place dough balls on parchment. There should be a distance between them.
6. Bake the pieces for about 6 minutes.
7. For the turtle you need to bake the head, paws and tail, forming them from several cakes of dough.
8. While the shortcakes are cooling, you need to make the cream: thoroughly beat the sour cream with sugar, vanilla, and cocoa.
9. Next, take a large flat plate and place the turtle shell on it. To do this, each cake is dipped in cream.
10. In the same way, “glue” the paws, head and tail.
11. Decorate with grated chocolate. Refrigerate for three hours.

Making cream cheese for mascarpone cakes

Mascarpone cheese is no longer a rarity. Many housewives have already become familiar with it and successfully use it in their dishes. This type of cheese was born in Italy. When making it, the following subtleties are taken into account: the cheese should not be very fatty, so use low-fat cream; do not use lactobacilli, otherwise the cream will lose its ability to curdle - other oxidizing agents are used instead: lemon juice, vinegar, etc. Therefore, mascarpone stands out from a number of other cheeses with its soft and thick consistency. This is an excellent base for various creams. It is also suitable for cheese cream. We will need:

• Mascarpone 250 g;
• Heavy cream (32%): 300 ml;
• Powdered sugar: 200 g;

How to make cream cheese with mascarpone for a cake:

1. First of all, we need to ensure that the cream is at room temperature. Then you can beat them, but not too intensely so that they do not turn into oil.

2. Mascarpone must be mixed with powder. If necessary, the powder is mixed with cocoa at this stage.

3. Combine the ingredients: add cream 1 spoon at a time to the sweet cheese. We do this gradually, stirring gently all the time; you can beat with a mixer at the lowest speed. Care must be taken to ensure that the cheese does not begin to separate. A very important nuance - the cream must be stirred evenly, otherwise its airiness will be lost.

You can add additional elements to this cream cheese if desired:

• Vanilla, liqueurs, cognac to add flavor - the choice depends on whether the children will try your treat.
• Any chocolate. It needs to be melted or grated on a fine grater before adding to the creamy mass. Cocoa will also work.
• It is possible to replace the main component - cream - with condensed milk or sour cream. They are injected to produce more cream. This is an economical option, because mascarpone cheese is not cheap.
• If you are making cream with sour cream, then use it in a 2:1 ratio to cheese. Then you need to take more powdered sugar, about two glasses. The quality of sour cream in this recipe is important. It should be fatty, thick, very fresh, without sourness.

Mascarpone cream cheese with condensed milk

We only need two ingredients:

• half a kilogram of mascarpone cheese;
• and a bag of 400 g of condensed milk.

It’s even easier to prepare because you don’t need to add sugar. Add a spoonful of condensed milk to the cheese, stirring all the time to ensure homogeneity and even distribution of the products. So our dessert cream with a pleasant creamy taste is ready. If desired, it can be flavored with vanilla.

Mascarpone cream cheese with boiled condensed milk

If you use boiled condensed milk, the taste of the dessert will change; it will resemble creme brulee ice cream. For flavoring, 1 tbsp is suitable. liqueur or cognac.

Orange and Banana Cream Cheese Recipe

The cooking principle is the same as in other recipes with this cheese and cream. Only the ratio of products is as follows:

• Mascarpone cheese: 0.5 kg;
• High fat cream (38%): 300 ml;
• Banana or orange;
• Powdered sugar (to taste)

Everything is whipped separately. After this, the fruits and powder are added to the cheese and beaten again. The cream is added one spoon at a time into the cheese and fruit and everything is whipped again.

Cream cheese based on Hochland

It is believed that American Philadelphia cheese is best suited for cream cheese. However, it can be replaced with cheaper and no less popular Hochland brand cheese. Hohland curd cheese without additives has a dense structure, creamy delicate taste, and slight saltiness. It belongs to curd-cream cheeses and is similar to fine-grained cottage cheese.

You can make a delicious cheese cream from it using our recipe for curd cheese with fruit; a recipe with condensed milk is also suitable.

Cream cheese based on ricotta

This cheese cream, in addition to its main functions of decorating and filling sweets, can serve as a separate sweet dish (it is especially good as a dessert for coffee). If Americans love Philadelphia, then Italians adore ricotta cream. Its advantages include a lower price compared to Philadelphia and low calorie content.

The cooking principle is similar to previous recipes, but with its own nuances. Mix a packet of Ricotta thoroughly with powdered sugar (to taste). Be sure to add a little cinnamon - it goes well with this cheese. If desired, you can add grated chocolate.

Secrets of making cake layers with kefir

To make the dessert tasty and beautiful to look at, you should follow simple rules for its preparation. Experienced confectioners advise:

1. It is better to add soda to kefir dough last, so the dish will come out more fluffy and tender.
2. Before starting the culinary process, it is advisable to sift the flour. The dough rises perfectly in a mound, and the tall cake will be airy, soft and tasty.
3. If baking with kefir includes soda, then the workpiece should stand for a while before going into the oven, just like yeast dough.
4. When whites or beaten eggs are used for a sweet dish, the dessert must be baked immediately. The cake rises rather than sinks.
5. The mold can be any size, but it must have high sides to “support” the biscuit. Convenient silicone molds are often used.

Chocolate cream cheese recipes

Cream cheese with chocolate and mascarpone

Creamy chocolate cream can be made from melted chocolate, chocolate chips and cocoa powder. All options can be combined, then the color will be even brighter. When choosing chocolate, you should choose bright colors, dark or white, you can also take milk. The color of the cream will ultimately depend on the color of the tile you choose.

• Any chocolate: 250 g;
• Mascarpone cheese: 500 g

Beat the cheese as in previous recipes. The chocolate needs to be melted and allowed to cool slightly. Gently fold the chocolate into the cheese and whisk.

In this recipe you can add fruit, an orange or two tangerines, and powdered sugar. The orange is pureed using a blender, add powdered sugar to taste. Add the mixture to the mascarpone and beat everything again.

Chocolate cream cheese with cream and mascarpone

For this recipe we will need:

• Mascarpone cheese: 500 g;
• Any chocolate: 100 g;
• Cream (fat content 38%): 200 ml;
• Powdered sugar (to taste)

As in previous recipes with mascarpone, beat the cheese, beat the cream and powdered sugar separately.

Chocolate can be grated on a fine grater, melted in the microwave or in a water bath, stirring constantly. Heat the water to 70-87 degrees C, remove the container with the chocolate pieces and stir it until all the pieces dissolve. This may take 8-10 minutes. Chocolate should not be overheated.

Slowly pour warm chocolate (but not hot!) into the mascarpone, with the mixer turned on at low power to prevent lumps from forming. If this does happen, you can rub the cream through a sieve.

Then add cream. Whisk everything together.

White chocolate cream based on gelatin

Here you need to take the same number of pieces of white chocolate and mascarpone - 250 g each, 200 ml cream (30% is enough), a bag of gelatin (3g). The cooking technology is a little more complicated due to gelatin, but the dessert is less fatty.

1. Soak the gelatin in cold water, let it swell and stand, and squeeze it out.
2. The cream in this recipe is heated to 80 degrees, dissolve the chocolate pieces in it, and beat lightly.
3. Beat the mascarpone, then add the chocolate-cream mixture to it, spoonful at a time.
4. Place a few spoons of the resulting cream in a saucepan and dissolve the gelatin in it. Return the cream with gelatin to the total cream mass and mix.
5. Cool the cream in the refrigerator for half an hour and lightly beat again.

Cream cheese with cocoa

You can use cocoa instead of chocolate. It is mixed with powdered sugar, sifted through a sieve to get rid of lumps and added to the cream, beating everything together with a blender.

You can use diluted glaze. The cream will be more homogeneous.

Caramel cream cheese

A very interesting recipe for cream with soft caramel. For caramel you will need:

• Water: 2 tbsp;
• Glucose: 100 g;
• Sugar: 200 g;
• Butter: 1 tbsp.
• Milk: 50ml
• Cream (fat): 80 m

Stage one: preparing caramel.

1. Pour water into a tall saucepan, add sugar and glucose and cook until the sugar melts.
2. Separately, heat the milk and cream in parallel with the caramel. When they boil, add them to the caramel in a thin stream, stirring all the time. Leave the fire very low. When the mixture stops bubbling vigorously, add oil, stir and turn off the heat.

And here is the composition of the products for cream cheese:

• Caramel: 70 g;
• Cream cheese (Philadelphia and its substitutes): 100 g;
• Butter: 25 g;
• Cream (fat content above 35%): 35 ml

Let's move on to the second stage.

As in other recipes, beat the cold cheese, then the cream, add the cream to the cheese, then add the caramel. Lastly add soft butter. Whisk everything together.

Honey dessert

Another universal cake base for cream is honey cakes.

Ingredients:

• 2 chicken eggs;
• 2 tbsp. honey;
• 250 g sugar;
• 500 g flour;
• 50 g butter;
• 10 g soda.

Preparation:

1. Place eggs, sugar and honey in a saucepan (saucepan). Stir and place on low heat until the mixture becomes homogeneous.
2. Throw soda into the hot preparation, which will double it. Stir and remove from heat. Start adding flour little by little until the dough thickens and cools. Then continue kneading with your hands.
3. Divide the finished dough into 8 parts and roll into balls, then sprinkle with flour and place in the refrigerator for 30 minutes.

Roll out the cooled balls one at a time, cutting them into even circles using the bottom of a baking dish or a large plate. Place the cakes on a baking sheet with parchment and place in the oven preheated to 180 degrees for 4 minutes. Remove and place under a kitchen towel to cool. Grease the finished base with cream and decorate.

Pistachio cream cheese

Green cream cheese with pistachio mass turns out very tasty. This recipe contains raw eggs, as it is designed to be applied to a cake layer or cupcakes and then cooked. Here is the list of products:

• Pistachio paste: 60-70 g;
• Cream cheese: 0.5 kg;
• Powdered sugar: 120 g;
• Cream (30%): 150 ml;
• Chicken eggs: 2 pcs.

1. Heat the cream with pistachio paste over a fire until a homogeneous mass is obtained. It needs to be cooled.
2. Mix the cheese and powdered sugar with a whisk or mixer at the lowest speed. In this recipe, you do not need to intensively whip the cream.
3. Add the eggs to the cheese one at a time, stirring all the time with a whisk.
4. Add cream with pistachios one spoon at a time to the creamy mixture. Stir until smooth. Place on prepared base and bake.

Video recipe for chocolate cake “Nochenka”

The video shows how to make a cake with kefir “Nochenka” without custard. Instead, the author of the video uses a mixture of cream and Philadelphia cheese with powdered sugar. The technology is described and the step-by-step steps for preparing the cake are shown. The preparation of the original cream is clearly demonstrated, as well as the assembly and decoration of the cake.

Cake Nochenka (with kefir)

So for half a liter of kefir we take: 2 cups of sugar, 2 cups of flour, 2 eggs, 2 level teaspoons of soda, 2 tablespoons of vegetable oil and 4-8 (depending solely on your ideas about chocolate) tablespoons of cocoa powder. For the cream: for half a liter of cold (at least 30%) cream you need 100 grams of powdered sugar, 1 pack of vanilla sugar (you can use vanilla essence, you can use a vanilla stick, you can use any other flavoring, you can do without it at all) and a pack (225 grams) Philadelphia cheese (can be replaced with cottage cheese or ricotta, well pureed through a fine strainer, or punched until smooth in a blender).

Dear friends, subscribers and viewers, I invite you to visit my website https://www.fotokulinary.ru/, the site presents only homemade, homemade culinary recipes with photos and step-by-step descriptions, following which you can easily prepare any dish!

2015-03-06T12:39:07.000Z

When preparing cakes with kefir, it is useful to know some subtleties:

1. The kefir dough turns out dense, this should be taken into account when preparing creams and made them a little liquid so that the cake is better soaked.
2. When using kefir or anything fermented milk to prepare the dough, there is no need to quench the baking soda with vinegar. The acid contained in kefir will successfully cope with this role.

Cream cheese for leveling the cake

Before decorating cakes with mastic or icing, it needs to be leveled. Cream cheese is often used for this purpose because of its softness and plasticity. An even layer of cream will hide minor shortcomings of the cakes and various irregularities and roughness. Your cake will look perfect!

In order to get a perfectly even coating, coat the cake twice.

1. The first time we apply the prepared curd cream in a thick layer. To do this, you can use a pastry bag or a thick bag with the end cut off (for example, from milk). The first time, it is better to apply the cream along the top of the cake in the form of a spiral, and on the sides in vertical stripes.
2. Now you need to level the layer. You can use a pastry spatula, a regular knife, or a metal ruler. You can use a rotating cake stand: spin it and use a spatula to smooth out the cream. We constantly check the spatula; excess cream must be removed from it. The first alignment is rough, preliminary. It also allows you to hide and cover the crumbs from the cakes so that they do not subsequently stain the finishing coating.
3. Place the cake in the refrigerator for half an hour. The layer hardens, the cream seals the crumbs.
4. Remove any obvious excess and trim the sides of the cake. We apply a new layer, it will correct all the imperfections. Before applying the second layer, the cream must be whipped again. It becomes too porous. Apply the cream with a spatula in a thick layer and level it. Then we put it back into the refrigerator or even the freezer. The adjustment is complete.

Cake decoration

Fine crumbs of one of the cake layers, chocolate or berries are suitable for decoration. For chocolate decor you will need a bar of dark or milk chocolate, parchment (cling film) and a piece of butter to grease the place where the design will be made.

The chocolate should be melted in a steam bath, but the temperature should not be very high, otherwise grains will form from it. After giving the dessert some time to cool, you can fill a pastry bag or syringe with it. Then, according to your fantasies, you can draw chocolate patterns on parchment. After which you need to let it cool. Carefully take the finished drawing and decorate the cake.

The decoration option with berries will look beautiful when the white base of the cream is decorated with strawberries, raspberries, blackberries and fresh mint leaves.

How to make cream cheese colorful

Cream cheese can be left snow-white or painted in different colors, like any other cream. For this purpose, food colors or natural ones are used, as well as jams. This is where you'll have to experiment.

Place the finished cream into containers according to the number of colors you have chosen.

• The juice of berries or fruits will make the cream liquid and change the taste, making it more sour. In this case, you should add powdered sugar to adjust the sweetness and thickness.
• Gel-based and powdered food colorings dissolve well. They are added to the finished cream at the last stage.
• When adding cocoa or turmeric as a dye, you need to increase the amount of cream, as these dyes have absorbent properties.
• How to use food coloring. Use a toothpick. Take just a drop of dye on the tip of a toothpick and dip it into the cream. Then you need to stir the mixture thoroughly so that the cream is uniformly colored. You can mix several colors, but each new color is taken with a clean toothpick. There should be a sufficient amount of colored cream, so plan ahead.
• It is enough to have 3 primary colors: blue, yellow, red. Other colors can be obtained by mixing them. You just need to monitor the combination of colors so that they are harmonious.

Cream cheese: secrets and tips

How to whip cream cheese correctly?

As indicated in the recipes above, all ingredients are whipped separately. Whip the cream for about 5 minutes. Foam appears and they thicken. Cottage cheese or cream cheese is whipped until smooth. Powdered sugar is added to it in parts, continuing to beat. Then add the cream with a spoon to the cheese, continuing to beat. Each component is introduced into the cheese only after the previous one has already been thoroughly mixed. We achieve a homogeneous smooth consistency. The perfect cream cheese is ready!

How long can cream cheese be stored?

Cream cheese can be transferred to a pastry bag or a closed container. Stores in the refrigerator for up to 5 days. If the cream contains berries or fruits, it is better to reduce the shelf life.

What tools might you need to make cream cheese at home?

Your best assistant will be a blender, mixer or whisk. Preference is given to a mixer with attachments that do not saturate the whipped mass too much with air. If there is a lot of air in the cream, it will be more difficult to apply. You can apply the cheese cream onto the cake with a spatula, pastry spatula or metal ruler. To decorate cakes and cupcakes, it is better to use a pastry syringe, which will allow you to remove various curls and patterns.

How to achieve a delicate cream cheese consistency?

The cheese must be very cold. Before use, it should be in the refrigerator for several hours, no less, or better yet, overnight. If there is butter in the recipe, it should be soft. It must be defrosted at room temperature.

Why does cream cheese turn out liquid and does not hold its shape?

• Perhaps the cheese was at room temperature and not straight from the refrigerator. If the technology has been followed, the cream can be easily applied in beautiful curls.
• Powdered sugar is also important for maintaining shape.
• The proportions of the components can be changed. But the more cheese and butter in the cream, the better it holds its shape. If there is more cream, the cream will be less stable. This option is suitable if cream cheese is used as a layer.
• If mastic decorations are placed on top of the cake, they need to be greased with chocolate where they touch the cream.

Why does the cream cheese slide off the sides of the cake?

If you choose cream or sour cream with a low fat content, below 33%, then the cream may drip from the cake.

The cream cheese turned out salty, what should I do?

Many of these cheeses have a slightly salty flavor. Don't worry that the cream cheese will be salty. This is just a shade, and it will not overshadow its main taste, but will give a slight accent to the dessert.

In addition, all cream cheese recipes allow for the possibility of adjusting the sweetness by increasing or decreasing the amount of powdered sugar. You can also add condensed milk.

In what cases does cream cheese separate?

• If you overbeat it, the whey may separate and lumps of curd will appear. Unfortunately, this is difficult to fix; it is better to prevent the problem.
• It also happens that the cream separates due to the fact that the room is too hot. Then you need to place it in a bowl of very cold water, add pieces of ice to the water.
• This can happen if you re-whip chilled cream that was taken out of the refrigerator. Before whipping again, the cream should be allowed to stand at room temperature.
• The main rule of cream cheese: when all the components are combined together, they must be at the same temperature. Otherwise, the cream may separate.
• One more nuance: you should not replace butter with spread, this can also contribute to separation.

How to make cream cheese snow-white?

It's a matter of sequence of actions. First, beat the butter and powder for 5-7 minutes at the highest speed, and then add the cheese.

Are there any dietary recipes for cream cheese?

A diet is not a reason to completely give up sweets. For example, healthy casseroles go perfectly with cottage cheese cream. His recipes for light, low-fat cream without butter, with various fruit and berry fillings are described above. You can achieve less fat in the cream if you take low-fat curd mass and regular milk with gelatin for thickening.

The powder squeaks on my teeth. What to do?

Yes, this happens. To avoid this problem, first beat the butter and powder as indicated earlier, and then add the whipped cheese.

Is it possible to use cream cheese under mastic?

Can. It is advisable to choose cream cheese with butter. It must first be cooled in the refrigerator. It is better to cover the mastic figures from below with a layer of chocolate and then attach them to the cake.

What kind of cakes is cream cheese suitable for?

There are many varieties of cakes that use cream cheese, for example: vegetable snack cake, pancake cake, onion cake, fruit cake, tiramisu, etc. It is used for soaking cakes, leveling cakes, decorating surfaces...

• The cream, which contains butter, is great for decorating various desserts, for mastic and other decorations.
• For the layer between the cakes, it is better to choose recipes with cream.
• To decorate cupcakes, a good find would be cheese cream based on mascarpone and cream cheese.

Now you know everything about how to make cream cheese for cakes and other desserts at home!

0

Note

Actually nothing new. Prepared using the technology of all custards in the microwave from Vitalinka. Many thanks to her for such a wonderful way of cooking. But suddenly someone doesn’t have any milk or sour cream, like I do today, and the cake is waiting….

And this is the most sour kefir! What if we take 3.2%? And homemade, God forbid?! How delicious this can be!

You can beat 250 grams of butter and add our custard mixture to it after cooling, but then I would definitely cook it with more sugar!

Valkyr

Interesting! Won't kefir curdle? Need to try.

Eta

kefir will not curdle

Maria

, So over there, in the photos, nothing is curdling, and the kefir was sour... What will happen to him in a minute? And after every minute, stir. I mix it with the same whisk that I used to beat it.

Tricia

Wow! What a quick and necessary recipe! A simple find! I’ll definitely try it, I’ll just reduce the oil, because we can’t have too much fat. And for New Year’s Eve there will be dessert or cake! I'll try it one of these days and come back with a report.

Eta

Tricia

,

Anastasia

,

I’ll just reduce the oil, because we can’t have too much fat.

This is what I did with 40 grams. Is this too much for you?

.

OlgaGera

How lovely!

And kefir, and yolks, everything is available

I really enjoyed separating the eggs using a slotted spoon. Like on a picture.

Need to try

zvezda

Oh this light

inventor!! Thank you dear!!

strawberry

Eta

I really enjoyed separating the eggs using a slotted spoon.

OlgaGera

, Lol, you won’t believe it, it turned out that not all life hacks are bullshit! This one works and I use it all the time!

Eta

Thank you dear!!

zvezda

, Olya, please! I think this recipe will be of last use to you - you’re a thrifty hamster, you don’t suddenly run out of food

Eta

strawberry

, Nat, it still tastes good.....

zvezda

you're a thrifty hamster

That's for sure, which is why this recipe works great for me! Often there is kefir left over, or even more often yolks (I’m addicted to nut-chocolate free cookies) and this is a great option to use!! And most importantly, you won’t believe it, but custard is made only in the microwave! I noticed a long time ago that all your recipes are written for me!! Now I just got lost in kefir, I’ll try it!!

Plyushkin@

Oh, I love making custard and creme anglaise in the microwave! I didn’t even think it would work out of kefir. And lately I have stocks of it; I regularly ferment half a liter of kefir using kefir grains. Sometimes I also additionally punch the finished cream with an immersion blender (I often do it without oil, although, of course, it tastes better with it), so you can immediately mix it in with a blender. Then the cream has a silky consistency. Thank you! My mother made custard for us as a child and without anything, just like a dessert in a bowl.

Eta

Now I just got lost in kefir, I’ll try it!!

We are waiting, sir!

Eta

without anything, just like dessert in a bowl.

Len, You can do that, but then you need more sugar. This one fits perfectly into the cakes. I made it last night, this morning – it’s finished!

I’ve now put the leftovers in the freezer, maybe I’ll make some ice cream too!

Plyushkin@

Maybe you can make ice cream too!

Exactly! Ice cream! I once experimented and tried to make ice cream using the technology of my favorite Bird's Milk. I cooked the custard on the yolks, stirred in the butter, and beat the whites with sugar. And froze it. The result was a gorgeous ice cream, airy, without any machines or stirring. I didn’t add gelatin, the frost was strong. The recipe is very popular, from the old “Rabotnitsa”, and is probably on the website.

I thought that I could also make it from fermented baked milk.

Well, an excellent recipe, as I say. I had the same break in the pattern when I saw a recipe for caramel sauce with kefir yogurt. I also thought it would curl up.

Eta

caramel sauce on kefir yogurt.

Oh Len, I love this recipe too! Overall the result is amazing! You'll never guess what this is!

zvezda

ice cream

I wanted it for him!!

Eta

I wanted it for him!!

You Olya, stop wanting already, and do it! I wonder what you will invent there? I still remember my tartlets made in all the colors of the rainbow! I almost fell then!

Andreevna

eta-007

,
Svetlana
, I already did it, but I didn’t have time to take a photo, because a neighbor at the dacha came and complained that she urgently needed such a cream, because the guests would arrive soon, they were practically already on the doorstep. I have some preparations for the teapots, but I haven’t made the cream yet. So I gave it to her, it hadn’t even cooled down completely yet. But I licked the spoon, of course. It turned out to be a very tasty cream! With a little sourness. I made it from 3.2% fat kefir, homemade, using kifir fungus. Sugar 5 spoons, butter 60 g. Yummy! Thank you so much for the recipe!