Cream cheese is essentially a cream based on soft cheeses and cottage cheese. They supplement it, as they please, with berry puree or nuts, although simply by combining cheeses different tastes you can get a result that is completely different from the basic one.
The advantages of cheese and curd creams are their density and rare stability. They are used, among other things, for complex design figures, since they are rightfully considered a very convenient means of decoration.
Cream cheese is a creamy cheese mass that is used to soak cakes, level their surface and decorate the surface of the dessert. In the preparation of cheese cream, soft curd cheeses and cottage cheese are used. The fat content of fermented milk products is adjusted to your taste, the main thing is that the cottage cheese is not too grainy and dry. From soft curd cheeses for cream cheese, you can take either expensive ones: Mascarpone or Philadelphia, or their budget counterparts: President, Hochland or Viola.
Cream cheese cake recipes are simple and easy to prepare. The cheeses are beaten with a mixer until fluffy, adding sugar in the form of sand or powder, after which the other ingredients are gradually mixed in, which, like the sweetener, are introduced into the cream in small portions. The result depends not only on strict adherence to prescription recommendations, but also on the quality and freshness of the products used. The temperature of the products plays an important role in the quality of whipping cream. If the recommended temperature regime, the mass may not beat and will separate during cooking. The proportions of products may vary within certain limits at the discretion of the confectioner. It is worth noting that cream cheese should contain a lot of cheese.
To prepare cream cheese, butter or cream is often added to the main products. Butter makes it more stable, and cream gives it a more delicate creamy taste.
Butter cream cheese is used for decoration already finished cake. To create certain decorative details, it is tinted with food colors, mixing them into the ready-made cream.
Thick cream cheese made from soft cheese with butter Most often used to decorate the top of the cake, as well as its sides. After hardening, it does not flow even when the cake is kept warm for a long time. When applied, apply in an even layer. To prevent the mass from separating when whipping, use only natural oil with a high percentage of fat content.
Ingredients:
Cooking method:
1. Cut the butter, softened in the warmth, place it in a large bowl and start beating with a mixer, gradually adding about a spoonful of powder.
2. When all the powdered sugar has been added, continue beating, adding small pieces of cheese to the butter (no more than a dessert spoon at a time).
3. Add vanilla sugar and distribute it evenly throughout the cream, beating for a minute with a mixer.
4. The cream cheese will be ready as soon as you add all the cheese and the mass becomes airy.
Cheese cream for cake, which uses two types cream cheese: Philadelphia and soft Mascarpone. Most often they are interlayered sponge cakes from honey dough. This creamy cheese mass holds its shape well and is suitable not only for layering, but also for decoration.
Ingredients:
Cooking method:
1. Place both types of cheeses in a deep bowl and mix with a mixer turned on at the lowest speed. Two minutes will be enough for this stage.
2. To break up the powder that has accumulated in lumps, transfer it to a sieve, then pour it into the whipped cheeses and continue the process, increasing the speed from medium to high, until the cream base becomes fluffy.
3. Without reducing the speed, pour cold, almost ice-cold cream into the cream. Add them gradually, adding literally two spoons each time.
4. The finished cream cheese can be used immediately; if you need a thicker one, place it in the refrigerator for an hour.
This cheese mass can be used not only for layering cakes. It can be used to fill any cakes and decorate various desserts. The preparation process is also simple, the main thing is that the dairy products are well cooled, and the proportions of the products can be changed, taking into account your own preferences. If cream cheese is used for decoration, there must be a lot of cheese in it, otherwise the mass will not retain its shape.
Ingredients:
Cooking method:
1. Place the package of cream and the bowl of mixer whisks in the freezer for twenty-five minutes. Then remove, pour the cream into a cooled container and beat until fluffy, unstable peaks are obtained.
2. Prepare powder from sugar in a coffee grinder and pour it into a bowl with the cheese, beat.
3. Without stopping whipping, add whipped cream into the cheese, adding small portions. Beat at the lowest speed.
An easy-to-make cream cheese that will not only be a good addition to a sponge cake, but can be used to make almost any dessert. In order for the curd and cream cheese to bind well, they must be at equal temperatures and preferably at room temperature. Warm up food in advance in the air.
Ingredients:
Cooking method:
1. First remove all foods from the refrigerator so that they warm up evenly until room temperature. Otherwise, the difference in the temperature of the products will lead to the fact that the cream will not whip up, but will separate.
2. Grind the cottage cheese in a meat grinder, then grind through a sieve and add the cheese to the mixture.
3. Slowly melt the chopped chocolate in a water bath and set aside to cool.
4. Beat the cheeses until smooth and, without stopping the process, add melted chocolate to them, spoonful at a time.
5. Place the cream cheese in the general compartment of the refrigerator for an hour and a half, and only then use it for its intended purpose.
The stable cheese mass with gelatin does not saturate any cake layers well, so it is best used to level the surface of the cake. If you do try to layer a cake with this cream, soak the cake layers in advance. Gelatin is added after soaking in water and dissolving by heating in a water bath. It is recommended to cool the gelatin mass before mixing with products.
Ingredients:
Cooking method:
1. Soak the gelatin by filling it with half a glass of drinking, cold water. When the granules swell, place the bowl in a water bath and, while heating, dissolve, then cool.
2. Rub the cottage cheese through a thin metal sieve so that there are no grains in the cream. Heat the nuts in a dry regular frying pan and cool.
3. Transfer the grated curd mass In a deep bowl, add sugar and vanilla, beat.
4. Almost at the end of whipping, when the grains of sugar are evenly dispersed in the cottage cheese and the mass becomes fluffy, add gelatin and add lemon zest.
5. In a separate clean bowl, whip the cream until fluffy. Add the whipped cream mixture to the cottage cheese in small portions and gently fold it in with a spatula.
6. Pour finely chopped nuts into the finished cream and refrigerate for an hour and a half.
According to the recipe, berry puree is added to the cream cheese. It can be prepared from fresh or frozen berries. Before chopping fruits that have been frozen, it is recommended to thaw well in the air and allow excess moisture to drain. To do this, place the berries in a colander, under which a deep plate is placed.
Ingredients:
Cooking method:
1. Cool the curd cheese well, and, on the contrary, soften the butter, cutting into small pieces.
2. Add the powder to the slightly melted butter and beat using a mixer at medium speed for about six minutes.
3. Using a blender, prepare a puree from fresh or well-thawed berries and carefully mix it into the already whipped mass.
4. For soaking the cakes, berry cream cheese is suitable immediately after preparation, and it is better to cool it before covering the entire cake.
Cream cheese recipes for cake - technology tricks and useful tips
If the finished cream is not sweet enough, add sifted powder to it. Adjust to desired sweetness granulated sugar It is not recommended, since its crystals will no longer dissolve and will crunch on the teeth.
For whipping, you can use a mixer or, at your discretion, a blender. The main thing is not to oversaturate the mass with air, otherwise it will not fit well on the cake.
There are hundreds and even thousands of recipes for making homemade cakes. But among them it can be difficult to find one that will help you bake delicious dessert with the most delicate cream and soft cakes. In such cases, it is best to turn to cream cheese sponge cake recipes for help.
Creamy cheese cream in combination with soft cakes gives amazing results. Everyone will love this cake. And by decorating it with fruits, you can serve dessert even on holidays. Required ingredients:
If you have not yet decided what delicious and beautiful confectionery product to offer guests as dessert, we suggest preparing sponge cake with cream cheese and fruit. Many people think that it is difficult, long and difficult, but it only seems so. Even novice cooks can prepare this festive dessert.
Before you start preparing the sponge cake with cream cheese and berries, you need to turn on the oven so that it warms up. Like any other recipe, you need to start preparing the cake by baking the cake layers:
Next, you need to prepare two springform pans with a non-stick coating, 28 cm in diameter. Grease the inside of the bottom and walls well with softened butter and place parchment on top. Fill the molds with the prepared dough in equal proportions and place for baking in the oven, which has heated up to 180 degrees while preparing the dough. After 25–30 minutes, make sure the cakes are ready and remove the pans from the oven.
Do not rush to immediately remove hot sponge cakes from the molds. This can only be done in fifteen minutes. Then let cool completely on a wire rack and carefully cut each cake into two parts with a long, sharp knife.
Now you need to start preparing the cream. To do this, place in a deep container. curd cream and cover it with powdered sugar. Using a mixer, beat the cream until fluffy and, without interrupting the process, add cream. Beat the cream cheese until thick.
After preparing the cakes and cream, all that remains is to prepare the berries and fruits:
Everything is ready to assemble the cake. You need to take a flat plate of the desired size and place the first cake on it. Place some cream on it and smooth it out. Arrange strawberry and kiwi slices evenly on top.
On the table, spread the same amount of cream on the second cake layer and place it on the berries, cream side down. Press down lightly and apply another portion of cream onto the second cake layer, smooth it out and place a row of canned peaches and bananas. Place the third and fourth cakes like the first two, alternating berries and fruits.
Cover the cake thoroughly on all sides with the remaining cream cheese. You can decorate the top with any berries and fruits you wish: strawberries, raspberries, currants, kiwi slices or bananas.
Place the finished berry-fruit sponge cake with cream cheese in the refrigerator for several hours so that it hardens and holds together well.
List of products for biscuit:
For cream:
To cover:
A distinctive feature of this sponge cake with cream cheese is the chocolate cake layers. Airy sponge cake, mascarpone cream and berries, combined together, represent a confectionery masterpiece that will take its rightful place in the center festive table. Chocolate sponge cake with cream cheese, the recipe for which we will use, is very easy to prepare. And you can see this for yourself while baking it.
When you start cooking, don't forget to turn on the oven. First up is the dough:
Remove the baked biscuit from the mold, cool slightly and wrap in cling film. Place in the refrigerator for 7 hours.
Now you need cream to lubricate the cakes:
Get it chocolate sponge cake from the refrigerator and cut into three layers. Take a dish, cover it with parchment and place the first cake layer on it. Apply thick cream cheese on it and place half of the raspberries on it. Top with a second cake layer, cream and berries. Cover with the third cake layer and brush the top with cream. Put the sponge cake with cream cheese back in the refrigerator for 5 hours.
Preparing the cream for coating:
Such desserts are quite easy to prepare, but the cakes turn out very tasty and tender. Even the most demanding guests will appreciate them. You can replace fruits in the recipe according to your desire and taste.
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, decorate them, or apply them to the surface of cakes.
200 g butter
2 jars of cheese, 140 gr.
150 g sugar powders.
It is very easy to prepare, even a child can do it.
2. Beat the cream cheese a little at low speed, just so that it mixes and loses the shape it had in the jar.
3. 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, especially for t.
Delicate cream cheese for cupcakes can be prepared using cottage cheese, kefir, powdered sugar and cream - take your pick!
Cream cheese is prepared on the basis of cream cheese (it can be different), but with one of two ingredients, your choice - butter or cream.
This cheese cream is suitable for filling in a cake (), for leveling (but not under fondant), for filling cakes or decorating cupcakes (attractive toppers).
Place Philadelphia cheese in a mixer bowl.
And I sift powdered sugar onto it.
I beat at first at low mixer speeds, then gradually increase them. You can whip the cream cheese first and then add the powder. I didn't notice any difference. Beat the cheese and powdered sugar for a few minutes.
Then I pour in cold cream.
After whipping, the cheese cream turns out light and tender. I repeat once again: the density of the cream can be controlled with cream. The less cream, the denser the cream.
The cream cheese turns out snow-white.
It's perfect for decorating cupcakes! There is no need to argue about the taste, because it is excellent! By the way, mastic feels great on this cream. Nothing is leaking!
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.
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 delight you later. You can also add a little ground nut to the cream. Focus on your taste preferences.
Beat butter at room temperature until fluffy, add powdered sugar and cheese. Beat everything well. And decorate the now completely cooled cupcakes. And decorate as desired.
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.
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 it. Refrigerate for an hour and off you go!
Very simple and quick to prepare, you just need to mix all the ingredients in a bowl and that's it. But because of the cream cheese, the cream may have a slightly salty taste, which not everyone likes. But the cream has an excellent texture and behaves wonderfully, so it can easily be used for cakes. You can add various berry and fruit purees to it, this will give it additional taste and color; no dyes are needed.
Place all ingredients in a bowl.
And beat with a mixer until smooth.
You can add berries or fruit puree. But it’s better to do this a little at a time, i.e. adding 1 tablespoon of puree to get good taste and color. Here I used blueberry puree and added 3 tablespoons of it.
Bon appetit!
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 tender, 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.
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.
Recently, cupcakes have replaced our usual cupcakes. To prepare them, housewives often use a biscuit base. How can you make cream cheese for them? The recipe for cupcakes is very simple. By the way, it can also be used to soak a cake. Traditionally, cream cheese is made from soft creamy varieties cheese, such as Mascarpone or Almette. If you have the opportunity to purchase Mascarpone cheese, then prepare the described cream based on it.
Place Mascarpone cheese in a deep bowl. Add powdered sugar and beat everything thoroughly with a mixer or blender. Please note that the speed of movement of the beaters should be minimal.
, https://prokefir.ru , http://lucky-girl.ruAll recipes are carefully selected by the culinary club of the website website
How I sometimes want to grumble! There were times when the most complex type of cream was butter, the most delicious - boiled condensed milk, whipped with butter, well, more custard you could add it to your culinary collection and that’s it! You are the queen of pastry art. Everything was simple and clear, like whipped whites.
And now... Instead of the pancakes we knew from childhood, we fry pancakes, the usual cupcakes have given way to muffins, and it’s not a pie, but a cheesecake that is served on the table! And in order for the sponge cake to put guests into a state of taste stupor with its novelty and unusualness, the cakes simply need to be coated with cream cheese... What kind of animal is this? Well, cream is understandable, but what about cheese? Knowledge of the English language suggests - cheese. Yeah, we take half a kilo of Zvenigorod cheese and three on a fine grater... Stop, stop, stop, my dear chefs! Jokes aside, there is no need to run to the dairy section of the supermarket for a block of hard cheese. Cream cheese for cake and others confectionery made from soft, curd or cream cheese.
Variety of cheeses - what to choose?
Ok Google, what is it? soft cheese? Believe me, the number of answers to such a simple question will simply stun you. For us, accustomed to two or three types of hard cheese on store shelves, it will be difficult to understand how freshino differs from cancoyotte, why aperifre is suitable for an appetizer, but mascarpone makes an excellent cream cheese, the recipe for which you will find below. We do not set ourselves the task of becoming cheese connoisseurs, so we will only find out which soft cheeses are ideal for making cream cheese.
Philadelphia and Almette are considered some of the best. Philadelphia is a French soft cheese with a very delicate, sweetish taste. Almette is a fresh German curd cheese, usually it comes with additives in the form of herbs, garlic, and in its pure form it is excellent for cream. Its slightly salty taste perfectly complements the sweetness of the finished baked goods. You can use mascarpone, ricotta, and freshino. But you need to work with these cheeses carefully: they tend to separate when whipped.
What are the advantages of cream cheese? Its undeniable advantages:
I think these advantages are enough to start making cream cheese! So let's begin.
Very simple, isn't it? And the result is excellent! Here’s another recipe to add to our collection, where to “lighten” the taste, we’ll use cream instead of butter.
Like any other cream, cream cheese can be improved with the help of various fragrances and cocoa; add beautiful color by adding fruit puree or food coloring. It’s better to add all this deliciousness while whipping.
Mascarpone, Philadelphia, Almette... Wonderful names, caressing the ear, pleasing the eye... if there is something to look at! Let’s not lie, it’s not always possible to buy all these wonderful soft cheeses even in a big city, let alone small towns and provinces! But our people cannot be defeated!
You can always find the best solution, and the budget option will be no worse than the classic one.
For cream cheese “our way,” you need to prepare the soft cheese itself. There are two options.
Here one of the options for preparing cream cheese is very accessible and clearly shown:
Don’t be afraid of difficulties, preserve traditions, but don’t give up on the new and always boldly move forward, even in such a seemingly simple matter as cooking!
The article uses photos from the sites: 1.bp.blogspot.com
