Delicate curd cream with condensed milk: a successful addition to any confectionery product

To prepare cakes, pastries and other desserts, you need a variety of creams. They often contain cottage cheese or condensed milk.

Cake with strawberry-curd cream

But if you combine these ingredients in one dish, the taste will be unforgettable. Curd cream with condensed milk can be used as a filling for holiday cakes, airy pastries or sweet berry desserts.

Simple and tasty

If guests are on the doorstep, but there is still nothing in the house to put on the table for tea, simple recipes are very helpful. It's good to have a quick way to make a sponge cake.

But to completely surprise and delight the guests, it can be smeared with cream, which is in no way inferior in taste to complex custard or butter creams. One of the simplest recipes for cream with cottage cheese and condensed milk does not take a lot of time, effort and money from the pastry chef.

The cream consists of the following products:

one pack of low-fat cottage cheese (two hundred grams)
half a can of liquid condensed milk
a third of a mug of crushed sugar

Step by step guide:

Grind the cottage cheese using a blender or fork.
Mix condensed milk with sugar thoroughly.
Beat all ingredients in one container until a fluffy, homogeneous mass is obtained.

This simple cream can be used to grease sponge cakes and fill puff pastries and muffins. It can also be baked with berries for a delicious dessert. Preparing this delicacy will take no more than twenty minutes, but will perfectly sweeten your life.

In addition, since this cream does not contain butter and is prepared with low-fat cottage cheese, it belongs to a number of low-calorie sweet fillings. Therefore, sweets with such filling can be safely consumed by those who are afraid of gaining excess weight.

Sand cake with jam

It is incredibly pleasant to sit on a winter evening with a cup of tea, eating a simple shortbread cake with jam. Although a delicacy decorated in this way turns out to be cozy and homely, guests will be as delighted with it as the household members and will ask for more.

Ingredients:

flour – 480 g;
eggs – 2 pcs.;
margarine, sugar, jam - 200 g each;
baking powder – 10 g;
whipped cream.

Preparation

Margarine and bulk ingredients are mixed into the sweetened egg mass.
Most of the lump is laid out in a layer in a container with sides, and the smaller part is frozen.
Spread jam on the dough, cover with dough shavings and place in a preheated oven for half an hour.
The product is served after cooling, decorated with whipped cream.

Cream with butter

For those who like the rich taste of cake filling, a thicker cream is suitable. To make it more nutritious, high-calorie and thick, you should add butter to it.

This cream consists of the following ingredients:

one pack (two hundred grams) of any cottage cheese (fat or low-fat)
half a mug of unboiled condensed milk
one hundred grams of butter

Step-by-step cooking guide:

The butter should be removed from the refrigerator in advance. When it has melted, it needs to be softened to a homogeneous mass without lumps.
Grind the cottage cheese in a bowl (using a blender or a regular fork). Oil is also added there. The ingredients are thoroughly mixed.
Condensed milk is poured into the mixture and all ingredients are whipped until fluffy.

Please note that butter should never be heated over a fire. Because then it will lose its beneficial properties, as well as the taste and functions that it performs as part of the cream.

You just need to wait until it melts on its own and then knead it until it becomes a liquid homogeneous mass.

This recipe can be used to make pastries and cakes. This curd cream with condensed milk is also perfect for eclairs and puff pastries.

Since it is not too sweet, it can also be given to children as a dessert. In this case, the cream is supplemented with berries or dried fruits. And leave it in the refrigerator for fifteen minutes.

Curd cream with condensed milk and cognac

On a holiday or for the arrival of long-awaited guests, you can spend a little more time preparing dessert. Traditionally, this would be a cake or pastries that require the addition of cream.

To add a piquant taste to this filler, you can add a little cognac. The recipe for this cream consists of:

one (two hundred gram) pack of cottage cheese (it is better to use a dry product)
seventy grams of butter
a sixth of a mug of crushed sugar
fifteen grams of condensed milk
half a packet of vanilla powder
two teaspoons of any cognac

Step-by-step guide to preparing the cream:

Take out the butter in advance and wait until it melts. Whisk it so that there are no lumps.
Add crushed sugar and vanilla to the butter, then mix the ingredients thoroughly.
Add condensed milk to the mixture and beat thoroughly again.
Pour cognac into the mixture and stir until smooth.
Grind the cottage cheese in a separate container (it is better to use a blender or sieve). Add cream prepared from the remaining ingredients to it and beat everything thoroughly.

This filling is quite thick and very tasty, so this recipe can be used both for cakes and for other confectionery products, such as straws. Before serving, place the dish with this cream in the refrigerator until completely cooled.

Curd and yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

To prepare you will need:

500 g of non-grain cottage cheese 5% fat;
400 g natural yoghurt;
20 g packaged gelatin;
80 g granulated sugar;
120 ml water;
40 ml concentrated juice of your choice.

Cooking technology:

Gelatin is poured with cold water for 40 minutes.
Beat the cottage cheese with a mixer, add yogurt and continue beating. Sugar is added during the process.
The swollen gelatin is heated in a water bath until the granules disperse.
Continuing to beat the curd-yogurt mass, add gelatin and juice.
After thorough mixing, the cream is placed in the refrigerator for 30 minutes to harden.

Festive cream with boiled condensed milk and cottage cheese

During big family holidays, all housewives try to prepare the most delicious dishes. Among other things, sweets served with tea are obligatory elements of the table.

Curd cream with condensed milk

To surprise your friends, relatives and children, you can fill your treats with unique curd cream. It consists of the following ingredients:

nine dessert spoons of flour
half a kilogram of low-fat cottage cheese
half a can of boiled condensed milk
one mug of sugar
nine dessert spoons of butter
three dessert spoons of gelatin
one sachet of vanillin or vanilla powder
a third of a liter of milk
eight chicken eggs

Step-by-step guide to preparing the cream:

Flour is added to a third of a liter of milk. This should be done in small portions, while constantly stirring the mixture to avoid the formation of lumps. Place the milk mixed with flour on the fire and bring to a boil. As soon as the temperature of the mixture has reached one hundred degrees, it must be removed from the burner and wait until it cools.
In a separate container, whisk the egg yolks thoroughly with the addition of sugar.
The curd mass is crushed using a blender or sieve, then added to the beaten yolks.
You need to remove the butter from the refrigerator in advance and wait until it becomes soft. Then add the required amount of the ingredient to the curd mass.
Condensed milk is added to the mixture and the cream is thoroughly beaten.
The curd mass is mixed with milk and vanilla powder is added to it. The mixture is whipped until smooth.
In a separate container, gelatin is diluted with water.
Separately, beat the egg whites until the consistency of thick foam.
Gelatin is mixed with whipped egg whites and added to the main cream. The entire mixture is thoroughly whipped again using a mixer or blender.

The cream prepared according to this recipe is distinguished by its thickness. It can be used for greasing cakes, filling tubes, cupcakes, muffins, pastries, eclairs and any other types of desserts.

Sand cake with cherries

Shortbread cake with berries is an original and delicious delicacy. The harmonious, balanced taste and impressive cut appearance, achieved by non-standard design and baking of the cakes, are impressive. You can decorate the product with coconut shavings and berries.

Ingredients:

flour – 210 g;
sour cream – 800 g;
butter – 200 g;
quenched soda – 10 g;
sugar and powder - to taste and 120 g;
pitted cherries – 600 g;
vanillin, coconut, berries.

Preparation

Grind butter with sour cream (200 g), adding bulk ingredients.
After 2 hours in the cold, divide the lump into 16 equal portions and roll out thinly.
Lay out the berries in a furrow, sweeten them to taste and carefully pinch the edges, lifting them up.
Place the resulting tubes one after another tightly into the mold and bake four “cakes”.
After cooling, coat them with sour cream whipped with powder and vanilla, sprinkle with coconut flakes and decorate with berries.

Sour cream with condensed milk and cottage cheese

In order not to spend a lot of time and products preparing sweets for tea, you can make curd cream with condensed milk for a cake, be it puff pastry or sponge cake.

You don’t have to shell out a lot of money for this; just a few ingredients and fifteen minutes of time are enough.

The cream consists of the following products:

four hundred grams of cottage cheese
half a can of condensed milk
half a glass of sour cream
one glass of sugar
bag of vanilla powder

Step-by-step cooking guide:

The curd mass is crushed until as homogeneous as possible using a blender or sieve. Condensed milk is added to it. The ingredients are mixed well.
In a separate container, thoroughly whip sour cream with crushed sugar and vanilla powder.
All ingredients are combined into one mass and mixed thoroughly again.

The preparation of this cream is very simple. However, it does not have a very thick consistency. Therefore, it is best used for greasing cakes and biscuits, as well as for filling muffins.

But it is not recommended to use this cream in the preparation of tubes, the edges of which are open, so that there is no discomfort when using them if the cream starts to flow out.

To make the cake filling prepared according to this recipe thicker, dry cottage cheese should be used.

Classic curd cream for sponge cake

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

Necessary:

300 g cottage cheese 9% fat;
440 g powdered sugar;
2 g vanillin;
70 g butter.

Cooking method:

The butter is allowed to melt a little under natural conditions and combined with cottage cheese and vanillin.
Using a mixer at medium speed, beat the ingredients until fluffy.
Next, mix the composition with a spoon, adding powder in parts. It is better to sift it through a fine sieve first.
Beat all components again with a mixer on minimum setting for 3 minutes. You should get a light, airy cream.

Helpful advice: if the curd cream turns out to be too thick, the sponge cakes need to be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Curd cream with bananas and condensed milk

For a softer taste, you can add banana cream to the cake. Cottage cheese goes well with this fruit, and condensed milk will make the dish moderately sweet.

Banana curd cream for dessert

The cream consists of:

two hundred gram pack of cottage cheese
a third of a cup of kefir
two bananas
six dessert spoons of sugar
half a can of condensed milk
vanillin or vanilla powder

Step-by-step cooking guide:

The cottage cheese is crushed in a blender or using a sieve until the consistency of a homogeneous mass.
In a separate container, beat sugar and kefir. Then condensed milk is added to it and all ingredients are thoroughly mixed.
The sugar mixture is poured into the curd mass and mixed.
The bananas are peeled, chopped in a blender or with a fork, and added to a common bowl with cream.
All ingredients are whipped until smooth.

The consistency of the cream is quite thick, so it can be used both for cakes and for puff pastries. Products filled with such filling will not only be tasty, but also nutritious.

Recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: when cut, such a dessert looks very impressive.

Required Products:

480 g of cottage cheese with a fat content of 5–8%;
80 g sugar;
100 g powdered sugar;
20 g granulated gelatin;
120 ml boiled chilled water.

Cooking technology:

The gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method for swelling of gelatin may vary between different manufacturers, so you need to read the information on the packaging).
The hardened gelatin is heated in a water bath, then cooled.
Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
Before use, place the curd cream with gelatin in the refrigerator for 20 minutes.

Curd cream with concentrated milk

A cream with a taste that is reminiscent of sweet childhood will delight not only little ones, but also adults. It consists of:

two hundred gram pack of cottage cheese (about two percent fat content, maximum dry consistency)
two thirds of a can of concentrated milk (minimal fat content)
half a can of condensed milk

Step-by-step instructions for use:

The cottage cheese is ground in a blender and brought to a homogeneous mass.
Milk is poured into it and everything is thoroughly mixed.
Condensed milk is added to the mixture and the ingredients are beaten until smooth.

You can add both liquid condensed milk and true milk to this cream. If you use dark condensed milk, the taste of the cake will be reminiscent of childhood, since it will become similar to the familiar “Korovka” candy, or toffee.

To save money, you can use fructose or any other type of sweet filler in preparing the cream instead of condensed milk.

Buttery curd cream with sour cream and condensed milk

For the calorie content and rich taste of the confectionery product, you can combine several fatty ingredients in the cream.

The recipe consists of:

two hundred grams of butter
glasses of condensed milk
cups sour cream (thirty percent)
two two hundred gram packs of cottage cheese

Step-by-step cooking guide:

The cottage cheese is crushed and whipped together with sour cream until the consistency of a homogeneous mass.
Pour condensed milk into the same container, after which the ingredients are thoroughly mixed.
The butter for making the cream should be taken out of the refrigerator in advance so that it thaws. Then it, separately from the total mass, is whipped until a homogeneous mixture of fluffy consistency is formed.
The curd mass is added to the butter in small parts. In the meantime, mix everything using a mixer.

This cream can be used to lubricate biscuit dough, as well as all kinds of rolls, baskets and tubes. Since it contains a lot of curd mass, confectionery products with such a filling will not only be tasty, but also nutritious and healthy.

If desired, you can add vanillin to the cream, or citrus fillers and flavors such as orange zest and lemon. Also, a mint note will add a piquancy to the confectionery product, which can be achieved by adding a little syrup from this plant to the filling.

Since dairy products, particularly cottage cheese, tend to spoil quickly, cakes or other sweets filled with it should be stored in the refrigerator and taken out just before serving.

Classic recipe

To prepare it you need:

150 g sugar;
400 g fat cottage cheese;
150 butter;
Vanilla sugar – 5 g (you can add vanilla on the tip of a knife).

Cooking sequence:

Since this is a cream made from soft cottage cheese, we grind it with a blender (a meat grinder or even a sieve is suitable);
Cut the butter into pieces;
Pour powdered sugar into the butter (you can also use sugar, but powder is better);
Beat the butter for about five minutes until the mass is fluffy, add vanillin;
Continue whisking and add the fermented milk product in small portions. This needs to be done in 6 steps.

Important! Before putting the cream on the cake, cool it thoroughly in the refrigerator.