Curd sour cream for cake

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make curd sour cream? Prepare all ingredients. Sour cream must be used with a fat content of at least 25% and very cold. Otherwise, it simply won’t fluff up and will remain liquid. But this will not suit us. The cottage cheese for the cream should be soft and homogeneous. If it is not like that, then it must be passed through a meat grinder or rubbed through a sieve to give it a uniform structure. You can change the amount of powdered sugar to suit your needs.

2. STEP 2

   

   Take a comfortable deep bowl to whip the cream. Place the required amount of sour cream into it.

3. STEP 3

   

   It is good to use powdered sugar as a sweetener so that it has time to dissolve in the cream faster. Add powdered sugar to the sour cream in a bowl. Turn the mixer on low speed for a minute to give the powdered sugar time to dissolve. Then turn on maximum speed and whip the rich sour cream into a fluffy cream.

4. STEP 4

   

   Mash the prepared soft cottage cheese a little with a whisk.

5. STEP 5

   

   Then add sour cream to the cottage cheese in small portions and stir it into the cottage cheese. This is convenient to do with a whisk, but manually. There is no need to whip anything at this stage, otherwise the cream will become liquid.

6. STEP 6

   

   Gradually mix all the whipped sour cream with cottage cheese. If desired, the amount of cottage cheese can be slightly reduced or increased. The cottage cheese and sour cream is ready! You can layer biscuits with this cream, thereby creating a delicious cake. You can add berries for a layer. This cream will go well with them. Have fun cooking!

Comments on the recipe

lasi

16.08.2023

4.5

I know a version of cream made from cream and curd cheese. Delicious!

Natalia M

16.08.2023

4.5

I was attracted by the minimal and simple composition of this cream. I made it as a test for a sponge cake. The sour cream I used was 20%, not very fatty, but suitable for testing, I know that the thicker the sour cream, the denser and more stable the cream. I whipped sour cream with powdered sugar; powder is really more suitable for this, because... instantly melts and dissolves. The result was an airy and delicate base for the cream. Not very thick, but the structure is like a cloud. My cottage cheese was grainy and for greater homogeneity I rubbed it through a fine sieve. Then I mixed it carefully, the cream became thicker. It is very tasty, airy, tender. There are grains in my cream, but this is due to the cottage cheese, it is better to use a moister one. I concluded that the cream is perfect for layering a sponge cake. And this time I sprinkled it with dark chocolate and just ate it)) The taste is great! The cream is so light, it can be used as a dessert. I recommend!

Ira

16.08.2023

4.5

The cream turned out to be tender and tasty; I used it for a sponge roll.

Julia

16.08.2023

4.5

I also used this cream for the honey log cake. It turned out very tasty.

Elena

16.08.2023

4.9

I’ll definitely try it, the roll looks very appetizing, thank you.

Moderator Ksenia

16.08.2023

5

Thank you very much for the recipe! The cream turned out excellent: moderately sweet, very delicate.