Cream cheese for cake with cream and curd cheese

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make cream cheese for cupcakes and cream cakes? Prepare your food. The cheese for cream cheese is soft curd or creamy, such as Philadelphia, Violetta, Almetta, Kremetta. They must be without additives, natural. Remove the cheese from the refrigerator in advance; it will be better mixed into the cream when warm. But it is better to use well-chilled cream. The taste and consistency of the cream will depend on the choice of cream, so pay special attention to this.

2. STEP 2

   

   The cream must be natural, without vegetable additives, with a fat content of at least 33%. Cream with less fat content will not whip, but will remain liquid. Pour them into a bowl, add powdered sugar. Use powder, not sugar - powder will dissolve faster and better than sugar. Start whipping cream at low speed. When they begin to thicken, increase speed and continue beating until smooth and fluffy.

3. STEP 3

   

   When whipping cream, the main thing is not to overdo it and not turn it into butter. Place cheese in cream.

4. STEP 4

   

   And again, mix the cheese into the creamy mixture with a mixer at low speed. Do this very carefully so that there are no lumps left in the cream. Sometimes I don’t use a mixer, but stir the mixture with a whisk. This process takes longer, but the cream will definitely not separate. Try the finished cream for sweetness; it seemed to me that more powder could be added.

5. STEP 5

   

   Place the cream cheese in a piping bag fitted with a tip. I use a closed star attachment. Using a bag, place beautiful caps on top of the cupcakes. This recipe makes a lot of cream, enough for about 16 cupcakes or to layer a whole cake.

6. STEP 6

   

   Cream cheese for cupcakes and cakes with curd cheese holds its shape perfectly and does not fall off over time. Before serving, you can cool the products with cream a little. Bon appetit!

Comments on the recipe

Testomania

16.08.2023

5

I prepared cream cheese for the cake using cream with curd cheese for a layer of sponge cake. I used chilled not only cream, but also cheese, mixing it until smooth at low speed with a mixer before adding it to the whipped cream. I sifted the powdered sugar (also so that all the ingredients combine well and quickly). The cream turned out airy and very tasty, holds its shape well. To make colored decorations on the cake, I set aside some of the finished cream, added a drop of gel coloring to it and stirred with a spatula, after which the cream settled a little. Despite this, we managed to decorate the cake; the flowers kept their shape well. But, I think, if you make a cream of any other color in general, then it is better to add coloring to the cream or cheese when whipping. I applied the remaining cream onto the cupcake using a pastry bag with a nozzle; in the last photo you can see that the cream has settled a little, but continues to hold its shape. Thanks for the recipe, the cream is quick and easy to prepare, and the result is great!!

Nastya

16.08.2023

4.9

Hello, please tell me, is this amount of cream enough to level a cake with a diameter of 20 cm, and about 9-10 layers?