Curd cream without cream for cake

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make curd cream without cream for a cake? Prepare the necessary ingredients. They should be at room temperature. Use natural butter, without milk fat substitutes, with a fat content of 72.5-82%. Remove it from the refrigerator in advance so that it has time to soften. Cottage cheese for cream is suitable for any fat content. Choose cottage cheese that is soft, fresh, non-acidic and with minimal moisture. Read about cottage cheese in the article below the steps.

2. STEP 2

   

   Beat soft butter with powdered sugar at medium speed with a mixer. The mass should become lighter, glossier, smoother and more fluffy.

3. STEP 3

   

   Separately combine cottage cheese with condensed milk. To obtain a homogeneous curd mass, I used a blender bowl. You can use an immersion blender. Beat the cottage cheese with condensed milk until a homogeneous creamy mass is obtained. If you don’t have a blender, you can rub the cottage cheese through a sieve twice, then beat it with condensed milk with a mixer or simply mix with a spatula.

4. STEP 4

   

   Combine the whipped curd mass with a mixture of butter and powdered sugar.

5. STEP 5

   

   Mix everything well with a spatula until completely homogeneous. This proportion yields 900 grams of delicate curd cream.

6. STEP 6

   

   After cooling, the curd cream without cream, cheese and sour cream becomes stable and holds its shape well, so it is great for decorating cakes, cupcakes or pastries.

7. STEP 7

   

   This amount of cream was enough for me to layer and finish a sponge cake made of three cake layers with a diameter of 18 cm. Delicious desserts to you!

Comments on the recipe

Eleno4ka

31.07.2023

4.5

I made curd cream without cream for the cake. Using a blender, I ground the cottage cheese with condensed milk and softened butter with powdered sugar until smooth. I combined both masses and blended everything together again, adding a little vanillin of my own. The result was a tender, aromatic curd mass. It can be used not only for cake, but also as dessert. But today I need this cream specifically for layering the cake. I praised myself for choosing this recipe (it turned out to be a very successful flavor combination and it was quick and easy to prepare using available ingredients). And of course, first of all, thanks for this recipe to Yulia!!!