Curd cream: recipe

Want to learn how to cook a simple, easy, healthy and extremely tasty dessert? Then we suggest you get acquainted with the recipe for curd cream. The product is also universal - it is a light independent dish, and a magnificent layer in biscuit and pancake cakes, and a gentle cream for wafer rolls, and fruit sauce.

Classic curd cream: ingredients

We will begin our acquaintance with the curd cream recipe by listing the necessary ingredients:

• Curd with a fat content of 9% - 300 g.
• Butter - 70 g.
• Sugar (icing sugar) - 450 g.
• Vanillin - 7 g.

In 100 g of the prepared product - 326 Kcal. You will spend 15-20 minutes to create a cream. Let's get started?

Classic: Cooking

And here is the recipe for curd cream for a cake or any other dessert:

1. Place cottage cheese, softened butter and a pinch of vanillin in a deep bowl.
2. And now take a mixer - you need to mix the ingredients until a uniform thick and airy cream is in place.
3. Turn off the mixer, add sugar. It’s best to use sand, not powder, for the cream.
4. Stir the sugar with the cream into a spoon.
5. Now again we take up the mixer and beat the mass until airy for 2-3 minutes.

That's all, before you is a light and tasty curd cream.

Curd cream with gelatin: ingredients

The most suitable recipe for curd cream for biscuit cake. You will get a gentle and light layer for dessert.

What you will need:

• Curd with a fat content of 8% - 500 g.
• Boiled filtered and already chilled water - 150 g.
• Sugar, icing sugar - 200 g.
• Granular Gelatin - 20 g.

Calorie content is low - 181 Kcal per 100 g of cream. It will take an average of 40 minutes to cook.

Gelatin Cream: Preparation

And here is the recipe for curd cream with a photo:

1. First of all, gelatin is poured into a metal bowl - it is poured with chilled water. Before complete thickening of the mass should take 40 minutes.
2. Set the gelatin aside and take on the cottage cheese. The product is rubbed through a sieve, and then whipped with a blender or mixer at medium speed.
3. Now we need to melt the gelatin that has hardened until the granules are completely dissolved. It cools naturally, in no case in the refrigerator!
4. Mix the cottage cheese souffle with icing sugar, pour the already cooled gelatin into the mass.
5. It is advisable to keep the cream in front of the cake layer for 15 minutes in the refrigerator.

Curd soufflé is very good for multi-layer desserts, it looks beautiful in the context.

Curd cream: ingredients

Found a recipe for pancake cake with curd cream? We suggest you experiment a bit - replace the souffle with this gentle and easy-to-prepare cream. Give it a try! The ingredients for a dessert cream are simple:

• Curd 8% fat - 1 pack (1 kg).
• Sour cream (best to pick the fattest) - 400 g.
• Granulated sugar - 1 cup.

Calories 100 g souffle - 234 Kcal. It takes about 20 minutes to cook.

Curd cream: preparation

And now the recipe for curd cream with sour cream:

1. We begin by carefully rubbing the curd through a sieve so that not a single large grain is left.
2. Now thoroughly, until the crystals are dissolved, mix the granulated sugar and sour cream in a separate container.
3. At the final stage we combine the curd and sour cream mass, beat it with a blender or mixer until a thick, light and airy condition.

The most moody product here is sour cream. If you beat it, you get not an air cream, but a liquid curd mass.

The taste will noticeably become richer if during the preparation you add a package of vanillin. By the way, sour cream in this recipe is quite possible to replace with thick fruit yogurt! The resulting souffle will surprise you with its lightness and delicate taste.

Citrus curd cream: ingredients

Such a delicacy is beautiful both in itself and as a layer for the cake. Here is what you will need to make a dessert:

• Curd 10% fat - 300 g.
• Lemon - 1 medium fruit.
• Packing of granular gelatin - 15 g.
• Sugar syrup - 70 ml.
• Cream - 350 ml.
• Your favorite nuts - 50 g.
• Regular sugar - 100 g.
• Vanillin - 7 g.
• The top of the orange peel is the zest.

For 100 g of such a product - 207 Kcal. You will spend 30-40 minutes of free time cooking it.

And now we will create yummy!

Citrus Curd Cream: Cooking

The recipe for curd cream with citrus and nutty notes is as follows:

1. Mash the cottage cheese thoroughly. You can use the grandmother's method - a fine sieve. Another option is a mixer or blender.
2. Mix sugar with vanilla, add to the cottage cheese. Now we beat with a mixer to the state of a magnificent souffle.
3. Grind nuts, if necessary, fry, and then enter into the total composition.
4. We grate the orange peel very finely. Next, it needs to be combined with cream.
5. Peel the lemon (if you want a souffle sweeter, then replace the fruit with an orange), cut into small slices. The fruit is crushed with a mixer or blender to a liquid state.
6. Add sugar syrup to fresh citrus.
7. Now combine all the components obtained in a common bowl, then beat in a blender until a homogeneous tender souffle is in place.

Pineapple curd cream: ingredients

And one more wonderful recipe for curd cream for a biscuit dessert. Here is what you need to cook it:

• Cottage cheese - 1 pack (500 g).
• Canned pineapple from a can - 100 g.
• Fat cream - 300 ml.
• Powdered sugar - 60 g.
• Granular gelatin - 20 g.
• Vanillin - 10 g.

100 g of pineapple soufflé cream will contain 291 kcal. Cooking takes 25 minutes (+30 minutes for gelatin cooling).

Pineapple Cream: Cooking

And now we will tell you how to prepare this amazing layer for the cake:

1. Pour gelatin with liquid, preferably milk. It will take him half an hour to swell.
2. The gelatinized mixture is dissolved in a water bath (it is important not to bring the product to a boil!). Then cool naturally for half an hour.
3. Add vanillin to icing sugar, pour the mixture into cream.
4. Pound the cottage cheese without leaving large grains, combine with sweet cream and beat the mass with a mixer.
5. Without stopping the mixer, pour the already cooled gelatin into the composition with a thin stream.
6. Beat the mass to a beautiful magnificent state.
7. Cut pineapples into small cubes.
8. Send the fruits to a common bowl, gently mix the pineapple souffle with a spoon.
9. For complete readiness, we recommend sending the cream in the refrigerator for half an hour.

What good is a fruit souffle? It perfectly emphasizes the taste of not only biscuit, but also shortbread and puff pastry.

Curd Cheese Cream: Ingredients

Imagine another popular cream cheese curd recipe. He needs very simple ingredients:

• Curd cheese - 300 g.
• Powdered Sugar - 90-100 g.
• Butter (fat content - not less than 80%) - 100-120 g.
• Vanillin - 1 pinch.

Curd Cheese Cream: Cooking

And now we’ll figure out how to make the most delicate souffle:

1. Cut the butter into small pieces, leave it warm to soften.
2. Beat softened butter with a mixer. In the process, add the powder and vanilla.
3. We continue to beat until the mass becomes homogeneous and snow-white.
4. Enter the curd cheese in small portions.
5. Beat for about two minutes.

That's all, a gentle cream souffle is ready! By the way, in addition to vanilla, you can use other flavors, add natural dyes.

Secrets of this curd souffle

To prepare a delicious, healthy and beautiful dessert or layer for the cake, do not ignore these rules based on the experience of confectioners:

• Always select foods with the same fat content as recommended in the recipe. This directly affects the taste. In the case of curd cream, fatter will not mean better, since this is a dietary product.
• Packaged cottage cheese is not too good for our recipes. Loose, the most ideal option - home is best.
• Confectioners say that the following will add splendor to the curd-cream soufflé: mix sour cream with sugar in advance and let it brew in the refrigerator.
• It is best to maintain the shape of the tender curd layer with gelatin.
• We recommend that you place curd cream and curd yogurt layers in the refrigerator before cooking the biscuit cake. The cream will be more resistant to this, which will help the whole dessert to maintain its shape.
• To whip the curd, it is best to turn to the mixer or blender. With a whisk or a fork, despite all efforts, it is difficult to achieve airiness, density and uniformity of composition.
• Do not replace the butter with spread or margarine - these components will spoil the taste of soufflé.

Curd cream is a delicious delicacy that is good both as an addition to breakfast for fruits and as a layer for cakes - biscuit, puff, sand. We advise you to try fruit variations and souffle from cottage cheese.