Cream cheese for cream cake - the best recipes for soaking and decorating desserts

Cream

The most delicate cream, ideal for layering and leveling cakes, decorating and filling other desserts - cream cheese for cream cakes. Many people underestimate it because of its fragile appearance, but this is a deceptive impression, because, in fact, its structure is strong.

How to make cream cheese with cream?

Creamy cream cheese is prepared on the basis of high-quality cream with a high percentage of fat content (from 33 to 35%). An equally important component is high-quality curd cheese. Of the most famous and more common brands, Almetta, Violetta, Kremetta, Hochland will do. When manufacturing, other subtleties should be taken into account:

Instead of sugar, add powdered sugar, which makes the consistency even;
It is recommended to pre-cool all products by keeping them in the refrigerator for at least a day or in the freezer for 30 minutes.
half an hour before cooking, place the bowl in which the food and whisks will be beaten in the freezer;
Cream cheese for the cake with cream is whipped with a mixer.

Why does cream cheese with cream leak?

Housewives who are just trying their hand at making this wonderful cream sometimes have to observe a deplorable picture - the mass spreads, right while it is on the cake or still in the bowl. To avoid getting into a similar situation, it is better to know in advance why a problem may arise and how to thicken cream cheese with cream.

Sometimes, due to inattention and haste, an important nuance is missed - the fat content of the cream. With a percentage below 33-35%, a positive result cannot be expected. But you can always correct the situation with the help of a special thickener for cream, starch, powdered sugar, lemon juice or gelatin.
Incorrect calculation of proportions.
Brief whisking. The finished cream becomes matte, thick and stable.
Mixer power is too low.
Unfavorable climatic conditions. In the summer heat, a cheesecake lined with buttercream may leak due to too high a temperature. On such days, it is better to decorate the dessert with a buttery variation of cream.

Recipe 2, step by step: kefir cream cheese for cupcakes

This version of the “Cheese” cream is adapted to recipes for cupcakes, but you can use this filling in other baked goods: for example, for layer cakes or eclairs.

500 ml fat kefir;
500 ml fatty yogurt;
250 ml sour cream from 20%;
10 ml lemon juice;
7 g salt.

Mix kefir, sour cream and lemon juice with a whisk.

Add yogurt and salt, actively mix the ingredients into each other.

Then place a colander on another bowl and cover it with gauze. Pour the milk mixture onto cheesecloth and strain well.

To make your cream soft and at the same time quite strong and not leak out later, squeeze out the water, but not all of it - there should be enough liquid left in the filler so that it hardens evenly.

Then we collect the mass in cheesecloth and transfer it to another bowl.

Place in a cool place for approximately 3 hours. Then remove the gauze and use the cream as intended.

This delicate filling is perfect for classic cupcakes without raisins or other similar ingredients. Try to properly keep the baked goods filled with such cream in the refrigerator, and they will definitely please you later. You can also add a little ground nut to the cream. Focus on your taste preferences.

Cream cheese with cream for layering

Cream cheese made with cream for layering the cake and for leveling is distinguished by a portion of poured cream. It is worth remembering that the mass placed between the cakes should not just lie there for beauty, but also saturate the dough well, making it softer and more pleasant to the taste. It is recommended to cool the cakes before assembling.

Ingredients:

cream 35% – 350 g;
cream cheese – 200 g;
powdered sugar – 70 g;
vanilla extract – 1 teaspoon.

Preparation:

Whip the cream to stable peaks.
Separately, beat other products until smooth.
Gently mix the cheese mass with the cream.
Use as intended.

TOP 10 options for cream cheese creams for cakes and cupcakes

Recipes Date 05/12/2018

A selection of recipe variations. Choose according to your taste.

Cheese cream with mascarpone.

500 g mascarpone

500 g cream with fat content from 33%

250 g powdered sugar

Beat mascarpone at room temperature with powdered sugar. Separately, whip cold cream. Gently stir the cream into the mascarpone until smooth.

Cool the cream cheese well before using.

Cream cheese.

300 g cream cheese 200 g cream with a fat content of 33% or more 200 g powdered sugar

Beat cream cheese at room temperature with powdered sugar. Whip cold cream in a separate bowl. Gently fold the cream into the cream cheese. By folding.

Cheese cream according to Andrey Rudkov's recipe.

500 g cream cheese 100 g cream with a fat content of 33% or more 70 g powdered sugar

Whip cold cream. Add cream cheese and powdered sugar and continue beating. Cool the cream cheese well before using.

Cheese cream with curd cheese.

340 g curd cheese 115 g butter 100 g powdered sugar

2 tsp vanilla extract

The cream cheese should be cold and the butter should be at room temperature.

Place everything in one bowl and mix until smooth. If you need a whiter color, first beat the butter with powder, and only then add the cream cheese. Cool the cream cheese well before using.

5. Cream cheese with white chocolate.

300 g cottage cheese 300 g mascarpone

100-150 g white chocolate

Both cheeses must be at room temperature, otherwise the melted chocolate will clump into the cold cheese. Melt the white chocolate thoroughly in a water bath.

At this time, mix the cheeses at low speed and bring to a smooth paste-like state.

Cool the chocolate to room temperature and add it to the cheese, one spoon at a time, without turning off the mixer. The amount of chocolate globally does not affect the texture, flow or density of the cream.

Therefore, we adjust it to suit ourselves exclusively in terms of sweetness. Cool the cream cheese well before using.

Cheese cream.

225 g butter 226 g cream cheese 340 g caster sugar 1 tbsp. vanilla extract (if possible) 0.5 tsp. salt

Butter and cheese should be at room temperature. First, beat the butter and powdered sugar. Then add cream cheese and beat until smooth. Chill the cream cheese well before using.

** This cream will be sweet and will go perfectly with moderately sweet cakes or a sour berry layer.

Ricotta buttercream.

500 g ricotta 135 g caster sugar 1 tsp. cinnamon 60 g mascarpone zest of 1 lemon

Beat mascarpone at room temperature with powdered sugar. Add ricotta and all other ingredients, stir until smooth.

Cool the cream cheese well before using.

8. Buttercream with condensed cream.

500 g mascarpone 1 can of condensed cream

Whip mascarpone at room temperature with condensed cream. Cool the cream cheese well before using.

Cheese cream with condensed milk.

500 g mascarpone 100-300 g condensed milk (not boiled)

Mascarpone should be at room temperature. Beat mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cream cheese well before using.

Cheese cream with condensed milk.

250 g cream cheese 250 g mascarpone 100-300 g condensed milk (not boiled)

Mascarpone and cream cheese should be at room temperature.

Beat mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Cool the cream cheese well before using.

Bon appetit!

All recipe ingredients are available here.

Cream cheese for leveling a cream cake

When preparing cream cheese with cream for leveling, it may seem that the mixed mass is too liquid and will definitely not adhere to the surface of the dessert. However, once you beat it diligently, the consistency becomes dense and stable. The quantities of products listed below are enough to cover a cake weighing up to two and a half kilograms.

Ingredients:

cream – 100 g;
curd cheese – 400 g;
powdered sugar – 60 g.

Preparation:

The prepared components are loaded into a deep bowl.
Beat at low speed for 1 minute to combine the ingredients.
Increasing the speed to almost maximum, beat until fluffy, dense and stable.

Cream cheese with cream for decorating the cake

It is recommended to make cream cheese flowers with cream or any other decorations for the top of desserts from a mixture with a minimum amount of cream. The consistency is moderately thick and retains its shape well. Working with such a pliable cream is a real pleasure.

Ingredients:

cream – 80 g;
cream cheese – 300 g;
powdered sugar – 40 g;
vanilla.

Preparation:

Stir the cheese at low speed until completely soft.
Mix in the remaining ingredients.
Slowly beat until smooth.
Switching the device to maximum speed, continue beating for 5 minutes.
Twice increased in volume, airy but dense cream cheese made from cream and cream cheese is covered with film in contact and left in the cold for 1 hour.

The simplest recipe for curd cream for cupcakes

To decorate cupcakes with cream, a pastry bag is enough, but agree, when you have a choice of shapes, the process of preparing a dish turns into an exciting adventure. A pastry syringe with different pastry attachments will help you with this. But no matter what you use, you'll need a recipe for cupcake frosting that holds its shape. Below are instructions for preparing exactly this, and don’t let its simplicity fool you.

Ingredients:

340 grams of cottage cheese (consistency - ground cottage cheese).
115 grams of butter without vegetable additives.
½ cup powdered sugar.
2 teaspoons vanilla.

Simple cream recipe

Scheme for preparing the cream at home:

Before you start preparing the cream, you need to put the curd cheese in the refrigerator for several hours, or better yet overnight. Leave the butter on the table for the same amount of time. It should have a soft consistency. These nuances will affect the texture and taste of your cream.
After you have prepared the products, you need to beat the butter and powder with a mixer at maximum speed for 5-10 minutes.
Add cheese and vanilla essence to the resulting mass, then beat with a mixer until smooth.
To achieve some color, you can add various fruit purees or cocoa.

In this recipe, you can replace the cottage cheese with cream cheese and then you will get buttercream for cupcakes.

Cream cheese with mascarpone and cream

Cream cheese with cream and cream cheese has the most delicate flavor, in which creamy notes stand out. It is unlikely that you will be able to find a high-quality product of domestic production, so it is better to choose Serbian or Swiss. It is recommended to use the cream as a layer, because it will not be possible to create an ideal coating without gaps.

Ingredients:

cream – 200 g;
mascarpone – 350 g;
powdered sugar – 70 g.

Preparation:

Well-chilled components are placed in a deep bowl.
Beat the cream cheese for the cake at high speed for 5 minutes.

Cream cheese made from cream and curd cheese

Cream cheese with cream, the recipe for which comes across either with cream or curd cheese, is not much different. Both one and the other type have almost the same consistency, but in the creamy one the taste of cream is clearly felt; it has a higher fat content. Cottage cheese has a neutral taste. And both varieties differ significantly in price.

Ingredients:

cream – 100 g;
curd cheese – 500 g;
powdered sugar – 90 g.

Preparation:

Whip cold cream for 5 minutes. at maximum speed until they begin to thicken.
Add the remaining products.
Beat until fluffy and cool the mixture in the cold for 1 hour.

From sour cream

The cream for cupcakes made from curd cheese will be more economical if you make sour cream as its second main ingredient. The optimal fat content of this dairy product is 20%.

Composition of ingredients

For the dish you need to take:

sour cream - half a kilo;
powdered sugar – 120-130 g;
curd cheese – 220-240 g.

Step-by-step cooking process

The cooking process includes several stages:

First you need to put the sour cream in clean gauze and hang it over the pan for a couple of hours.
After this, the dairy product can be combined with powdered sugar and processed with a mixer at medium speed until fluffy and airy.
Next, you need to add the cheese to the mixture and carefully mix the ingredients at low speed.

The resulting cream must be kept cool after preparation.

How to serve a dish

When the cream has cooled well, you can put it in a pastry bag and create real works of culinary art on top of the cupcakes.

Cream cheese with cocoa powder and cream

Chocolate cream cheese for cream cake is made in different ways. Some people like to use cocoa powder, while others like ready-made chocolate. By choosing the first option, cooking can be done in a matter of minutes, but you will have to tinker with the tiles: melt, stir into the mixture, cool. And finding quality chocolate today is not so easy.

Ingredients:

cream – 150 g;
cocoa – 100 g;
powdered sugar – 100 g;
curd cheese – 300 g.

Preparation:

Dairy products are crushed into a smooth mass.
Add the bulk ingredients and beat until fluffy.

Chocolate cream for those with a sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase the cream in advance, since it must stand in the refrigerator for at least eight hours.

For preparation you will need:

500 ml cream;
two hundred grams of chocolate (mint can be used);
100 grams of powdered sugar;
three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
After this, add powdered sugar and mix the mixture again with a mixer.
Then add curd cheese and beat the mixture again with a mixer.
Then chop the chocolate into a separate plate.
Then take a clean cup and pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
Pour hot cream over chocolate. Let it sit like this for two or three minutes. Then stir the cream and chocolate until a smooth, thick liquid is obtained.
Now add the resulting composition to the whipped cream. Then stir the mixture until smooth. So the chocolate cheese cream for cupcakes is ready. If you don't have mint chocolate, use regular milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cream cheese with white chocolate and cream

Chocolate cream cheese with cream can be made from a bar of good white chocolate. First you will need to break it into very small pieces. This is necessary so that the pieces melt as quickly as possible under the hot cream. It is important not to overheat the cream itself so that it does not curl into lumps.

Ingredients:

cream – 200 g;
white chocolate – 200 g;
curd cheese – 300 g;
powdered sugar – 20 g.

Preparation:

The cream is heated, but not allowed to boil.
Pour in chocolate pieces.
Stir until the chocolate is completely dissolved.
Beat for 3 minutes, cover with film in contact.
Leave in the cold for 6 hours.
Beat until thick and fluffy.
Beat the cheese with powder for 3 minutes.
In several approaches I mix the cottage cheese into the creamy chocolate mass.

Recipe 4: cream cheese curd for cupcakes (with photo)

So, I present to your attention cream cheese cream or, as it is commonly called, cream cheese. It is very tender, tasty, and has an unusually pleasant consistency. What gives it a special note is that it is a little salty due to the cheese.

Cream cheese is Almette, Hochland curd cheese, exactly creamy curd cheese, of course. You can do it with mascarpone, but it won’t be quite the same. This cream is universal - you can add it to cakes, cupcakes, decorate cupcakes, apply to the surface of cakes.

200 g butter
2 jars of cheese, 140 gr.
150 g sugar powders.
vanilla

Mix the oil + powder with a mixer at high speed until dissolved.

Beat the cream cheese a little at low speed, just so that it mixes and loses the shape it had in the jar.

Now add 1 tbsp to cream number 1. spoon of cream number 2, stirring with a mixer.

You can add vanillin and even a little cinnamon.

That's all. Refrigerate for an hour and off you go!

Cream cheese with vegetable cream

Cream cheese made with coconut cream has an alluring coconut aroma and rich taste. In this cream, the fat content is determined by other parameters, so the percentage differs from what is usually seen on packages of animal milk products. Using this method, it is recommended to add high-quality mascarpone.

Ingredients:

coconut cream 22% – 150 g;
powdered sugar – 50 g;
mascarpone – 350 g.

Preparation:

Cheese and cream are combined in one container.
Remove for 10 minutes. into the freezer.
Add powder and beat the cream cheese for the cake with coconut cream at low speed until thick.

Curd and cheese option

This curd and cheese cream for cupcakes tastes like ice cream. The consistency is soft, airy and light. We can say that this cream simply melts in your mouth. In addition, it is not as high in calories as, for example, oil.

To prepare this cream, the housewife will need:

a packet of vanillin;
thickener packet;
three hundred grams of curd cream cheese (for example, “Almette”);
200 ml whipping cream (38% fat);
100 grams of powdered sugar.

The process of making cream at home:

Pre-cool the cream, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do this at low speed, gradually increasing the speed.
Whip the cream for 5-7 minutes until a fluffy, thick foam forms.
After this, place the cream cheese in another container. Add vanillin and sugar. Beat on low speed for about 60 seconds.
Now add cream to the cheese and carefully mix the mixture. That's it, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Cream cheese with ricotta and cream

Cream cheese with cream for the cake can be prepared with ricotta. The cheese is very expensive, but the result is worth the money spent on it. A few hours before preparing the cream, it is recommended to remove the valuable product from the refrigerator and add it to the total mass when it is at room temperature. This way it will intervene better without leaving any lumps.

Ingredients:

cream – 400 g;
ricotta – 400 g;
powdered sugar – 150 g.

Preparation:

Whip the cream at low speed for 2 minutes.
Without stopping whipping, gradually add powder.
After a minute, increase the speed to maximum and beat until fluffy.
Add the ricotta and stir the cream cheese and cream until smooth.

Cheese cream with butter

Cream Cheese is one of the popular cheese creams used by confectioners. People with a sweet tooth love it because it is not very high in calories and perfectly complements baked goods made from their favorite dough.

Cream cheese cream for cake is made from the following products:
butter (250 g);
curd cheese (350 g);
powdered sugar (150 g).

The taste of the cream will depend directly on the quality of the oil, so you need to take a product with a high fat content (82.5%). And it is also undesirable to add granulated sugar, because the structure will be heterogeneous.

The cooking technology is as follows:

First keep the butter at room temperature until it becomes soft.
Beat it thoroughly with powder.
First mix the curd cheese well in another bowl until a soft, lump-free mass is obtained.
Add the cheese mass to the container with the butter and combine until smooth.

Before decorating the baked goods, the cream must be cooled for 20 minutes.

Cream cheese with cream and condensed milk

If the recipe for cream cheese with cake cream includes condensed milk, the dessert will turn out great! The product adds incredible sweetness to the mass, making it even more homogeneous and tender. The mass retains its shape well, does not spread and is easily evenly distributed over a variety of cake surfaces.

Ingredients:

cream – 100 g;
curd cheese – 400 g;
condensed milk – 1 can;
a pinch of vanillin.

Preparation:

Beat cottage cheese with condensed milk and vanilla until smooth.
Without stopping whipping, gradually add cream.
Beat the mixture until thick.

Cream cheese with cream and gelatin

Thick cream cheese is made with cream by adding an additional thickener. The most common option is to use gelatin. The product is inexpensive, available and easy to prepare. Many manufacturers indicate what the selected product is suitable for, because some types can change the taste of desserts for the worse.

Ingredients:

cream – 300 g;
curd cheese – 250 g;
powdered sugar – 90 g;
gelatin – 1 tbsp. spoon;
water – 50 ml;
a pinch of vanillin.

Preparation:

Gelatin is poured with water and left for 30 minutes.
The cheese is mixed with powder.
Add cream, beat until smooth.
The swollen gelatin is slightly heated.
Pour into cheese mixture.
Beat for another 3 minutes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And it is very easy to prepare. After production, it must be immediately applied to baked goods. In order to prepare the cream cheese cream for cupcakes, the recipe for which we describe, you will need:

two hundred grams of powdered sugar;
three hundred grams of cream (fat content more than 32%);
250 grams of mascarpone.

Making the cream at home looks like this:

First mix the mascarpone with powdered sugar.
Then whip the cream with a whisk.
Then add the cheese mixture to the cream. Add a spoonful at a time, constantly stirring with a mixer at low speed.
Now the cheese cream for cupcakes is ready. Now all you have to do is decorate your products with it!

Cream cheese with cream and bananas

Cream cheese with cream, the recipe sometimes includes some types of fruit, will go perfectly with banana. The fruit from tropical trees has an ideal structure for cream and simply dissolves in the total mass, giving its taste new facets. By adding sweet pulp, the amount of powder is adjusted to your own taste.

Ingredients:

cream – 100 g;
curd cheese – 500 g;
banana – 1 pc.;
powdered sugar - to taste.

Preparation:

The fruit is mashed into puree.
The cottage cheese is beaten with powder.
Add cream and fruit puree.
Beat the banana cream cheese for the cake with cream until thick.

How to make cream cheese: step-by-step recipe

The peculiarity of cream cheese is its ideal texture. There should be no looseness or unevenness. Usually the cream is prepared with butter, cream or pure cheese.

Universal recipe steps:

Separately heat the butter. It is better if it warms up naturally at room temperature for about 5 hours. The oil should be very soft.
The curd base should be frozen, not warm.
If powdered sugar is used, it is better to sift it in advance.
All proportions are measured separately: cheese mass is not less than 350 g, butter of medium fat content is about 100 g, powder is also about 100 g.
First, beat the butter and powder for 3-5 minutes using a mixer. Next, add the curd ingredient and beat the mixture for another 3-5 minutes.
After obtaining a homogeneous mass, additives are added - vanilla, fruit syrups, purees, dyes.

The main guideline in making cheese is consistency. It should be as uniform as possible. Once frozen, any lumps will create an irregular texture.