Cream for custard cakes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make cream for custard cakes? Prepare your food. For this recipe, it is better to choose soft, non-grained cottage cheese of any fat content. Please note that the fattier it is, the higher the calorie content of the dish. Remove the butter from the refrigerator in advance, it should soften. Choose whole condensed milk, without vegetable fats. If children will eat the cakes, omit the cognac. It can also be replaced with wine or liquor.

2. STEP 2

   

   Whatever your cottage cheese is, it is better to grind it through a sieve. Then the cream will be more delicate and homogeneous. You can punch it with a blender - the effect will be the same.

3. STEP 3

   

   Take a bowl, put soft butter in it, add powder and vanilla.

4. STEP 4

   

   Beat the butter and powder until light and airy.

5. STEP 5

   

   Without ceasing to beat, begin pouring condensed milk into the cream. Add it in portions, beating the mixture after each until smooth. At the end, pour in cognac or other alcohol.

6. STEP 6

   

   Set the mixer aside and add the cottage cheese to the butter mixture.

7. STEP 7

   

   Mix the ingredients well with a spatula.

8. STEP 8

   

   Take the mixer again. Beat the cream until fluffy for a few minutes.

9. STEP 9

   

   The cream is quite thick, so it can be used to fill cakes in different ways. I put it in a pastry bag, cut the eclair into two parts and piped the cream into small roses. You can fill the cakes through small holes or unpatterned slits. Or you can put the cream inside with just a teaspoon. Once the cakes are ready, place them in the refrigerator for an hour. The cream will stabilize and become even tastier.

Comments on the recipe

Candina

03.09.2023

5

I usually make custard with eggs. I’m sharing this option as well.

Natalia M

03.09.2023

4.9

I really love curd cream. I decided to make cream for custard cakes using this recipe for layering the cake layers. This amount of cream was enough for me to layer two cake layers, as I planned. I rubbed the cottage cheese for the cream through a fine sieve. But after adding it to the cream base, something went wrong) The cream turned out not homogeneous. Apparently I got the wrong cottage cheese. In principle, this did not bother me; it will still go into the filling. The main thing is that it is delicious! I didn't add cognac, because... The children ate the cake. This cream really combines all the flavors harmoniously and the fat content is normal. You can even serve it as a dessert. The consistency is thick, stable, delicate. You can't feel the grains of cottage cheese, even though I got some lumps. I think I'll try pasty cottage cheese next time. Thanks for the delicious recipe!

Ira

03.09.2023

4.5

Excellent cream for pies! And how healthy it is - cottage cheese and condensed milk and butter! I could even eat it with a spoon, delicious meat! Thank you very much for the recipe!

Fedorovna

03.09.2023

4.9

The recipe is wonderful, but my family loves it a little differently. And here is the recipe, by the way