Thick cheese cream for cake

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make cheese cream for a cake? Prepare your food. Butter for making cream must be of the best quality, with a fat content of at least 82%. The cheese is exactly curd cheese, without any additives, and in no case processed! Cut the butter into pieces and let sit at room temperature for 1-2 hours until it becomes soft. Cut into pieces, it will soften faster than in one piece.

2. STEP 2

   

   When the butter becomes soft, place it in a mixing bowl. Add powdered sugar to it. It is better to use powder; grains of sugar will not completely dissolve in the cream and will be felt.

3. STEP 3

   

   Beat everything together for 2-3 minutes at medium speed until the mass turns white and becomes fluffy. There is no need to beat longer, the butter may begin to separate.

4. STEP 4

   

   Then add cream cheese to the butter. Beat everything together for a couple more minutes. It is best for the cheese to be at room temperature, then it will better mix into the cream and the mass will be smooth and uniform.

5. STEP 5

   

   That's all. The cream cheese for the cake is ready! It should have a uniform, smooth structure. You can put it in a pastry bag, or you can use it without it, spreading the cream with a regular knife.

Comments on the recipe

asa

18.11.2023

4.7

I know a more delicate version of cream made from curd cheese and cream.

Natalia M

18.11.2023

4.6

I was looking on the website for a cream recipe to decorate the top of the cake and found a thick cheese cream for the cake. I'm a big fan of cream cheese myself, I love its slight saltiness and dense texture. I prepared it from different types of cheese, both cream and curd. This time I had ricotta. The cake was sour cream, so the curd cream came in handy. I did everything according to the instructions: beat softened butter with powdered sugar, and then added curd cheese little by little. The cream turned out to be quite thick, I made curls out of it on the cake. After cooling, the cream froze well and held its shape. At the same time, it is very tasty, moderately sweet with a slight salty aftertaste. Great cream! Thank you!