Curd butter cream for cake

Name: Curd butter cream for cake
Total time: 40 min
Yield: 8
Ingredients: 300 g Cottage cheese; 200 g Butter; 200 g Powdered sugar; 2 tablespoon Lemon zest; 0.5 teaspoon Vanillin

The cream is very tasty and holds its shape well. This cream tastes very much like cottage cheese. In principle, this is what it is - after all, the classic curd mass consists of cottage cheese mixed with butter. This cream is quite fatty and dense, but it holds its shape perfectly, so you can use this cream to level cakes (just remove the zest from it). You just need to make sure that there are no lumps in it. In addition, you can plant various flowers from the cream using a pastry bag. Only before this the cream must be well cooled.

71

52103

Emma Smith

Author of the recipe

Calories

339Kcal

Protein

7gram

Fat

24gram

Carbs

25gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

300g

200g

200g

2tablespoon

0.5teaspoon

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Measure out ingredients. For the curd and meat cream for the cake we will need: cottage cheese (not dry, from 5% fat), butter at room temperature, powdered sugar, lemon zest, vanillin.
STEP 2
Combine soft butter with powdered sugar.
STEP 3
Beat the mixture with a mixer until fluffy.
STEP 4
Pre-beat the loose cottage cheese with a blender until it has a homogeneous creamy consistency or rub through a sieve. If you use wet cottage cheese in briquettes, you do not need to wipe it. Without ceasing to beat, add the pureed cottage cheese to the cream in parts.
STEP 5
Add lemon zest and vanilla. Beat again. Place the cream in the refrigerator for 20 minutes and only then layer the cakes with it.