Cream cheese for cake: delicious, tender, juicy

cream cheese for cake


  • Cream of sour cream with cottage cheese
  • Curd cream “Cedra” with lemon
  • Orange lemon cream from cottage cheese
  • Pear cream

Whatever you need – inspiration, an original recipe or help in learning new dishes – everything can be found on this site. Created in support of both young and experienced housewives, it guides, inspires, promotes the development and improvement of culinary skills of every chef. Want to prepare sour cream cake – not a problem! Here you will find a lot of tips and a wide variety of options for this dessert. And starting from the one on which dish you stop, pick up a suitable cream: curd, custard, berry, based on condensed milk or another. Now you do not have to read the culinary directories, because there is everything, from snacks and ending with the most original festive dishes.

Sweet – sweets, chocolate, cakes – definitely make life “tastier” and more joyful. Therefore, at moments of life experiences, troubles or problems at work, many women, teenagers and even representatives of the strong half of humanity begin to get involved in desserts. If it raises the mood, then why not? The main thing is to observe the golden mean and stop in time, so as not to harm your figure. Of course, sweets are saved not only during periods of recessions, they help to celebrate another victory or, for example, a birthday. For such fun and joyful events, you need to prepare something special. We offer a recipe for a gentle sour cream cheese cream, which is suitable for any cake.

Cream of sour cream with cottage cheese

This is more than a simple recipe for simple desserts. With it, you can prepare a very juicy and delicate creamy curd cream, which is suitable not only for the impregnation of cakes, but also for cakes and eclairs. Add some fresh or dried fruit – bananas, apples, dried apricots, prunes – and get a perfect breakfast, charging with energy for the whole day.


  • 400 grams of homemade or cottage cheese
  • granulated sugar – to taste
  • three tablespoons of sour cream
  • packing vanillin

Cooking method:

If you have a blender or a mixer, use one of these devices – using it to beat a lush and thick cream will be much easier. Otherwise, first, thoroughly rub the cheese with a fork into small crumbs. Vanillin will give the dish a special flavor and specific taste. Some add lemon or orange peel, which is also quite appetizing.

Back to cooking. So, put the ingredients listed in the recipe in a bowl for a blender or in a bowl and mix well several times. If you want the cream to come out very sweet, take a little more sugar – four or five tablespoons. The finished product must first be infused, so send it to the refrigerator for a while. At will, enter a few fresh berries. For this purpose, raspberry, strawberry or currant are ideal.

As you can see, the recipe is incredibly simple – it’s only the case that you beat up a few ingredients. Preparation of this cream will take a minimum of time. While he will insist, bake a sponge cake, cool it, cut into two halves, and then grease with curds and sour cream and fix. In the middle of the dessert, you can add canned peaches or pineapples. Well, in summer, of course, it is better to use only fresh berries and fruits. So you will get pleasure, and replenish the body with vitamins so necessary to it.

cream for cake cottage cheese

Curd cream “Cedra” with lemon

If you decide to bake a sour cream cake for your family, but do not know which cream to pick it better, put this recipe into practice. It is very simple and uncomplicated, so even if you do not have time, you will not have to postpone the dessert. Just buy in the supermarket ready cakes and whip in the blender cottage cheese mass. With a minimum of effort, you end up with the maximum of pleasure.


  • half a kilogram of low-fat cottage cheese
  • 400 milliliters of thick cream
  • two lemons
  • 15 grams of granulated sugar
  • tablespoon gelatin

Cooking method:

The recipe will help to make an incredibly mouth-watering cream that will improve the taste of absolutely any cake, for example, from biscuit or shortbread. This time, instead of sour cream, cream is used, only take more dense, otherwise the products will badly crumble, as a result the mass will spread. With regard to gelatin, we recommend buying a quick-dissolving product that does not need to be soaked and dissolved for a long time, which will save time.

Well, let’s get started? To begin with, pour the sugar into the cottage cheese and rub the ingredients with a fork. Then, in a separate bowl squeeze out the lemon juice, and grate the zest on a small grater. To the taste of the cream did not turn out to be too sharp, do not add too much fruit peel – just one or one and a half tablespoons. Now combine in one bowl all the above ingredients, as well as cream and mix everything well.

The turn of gelatin has come: fill it with water and let stand for about three to four minutes depending on what product you bought. As soon as it swells, drain excess liquid and put a bowl on the stove, making a very small flame. Cook with constant stirring, but do not bring to a boil. When the gelatin is dissolved and there is not a single lump left, turn off the hotplate and refrigerate it. The resulting mass gradually, a small stream, enter into the curd cream cream, after whipping with a mixer or special whisk, working from the bottom up.

The finished product is not recommended immediately to start up, that is, lubricate them with cakes. The cream should be infused, so send it to the refrigerator for half an hour, and preferably for 60 minutes. If you decide to make a fruit cake, you can add a bit of berries, bananas, oranges or kiwi to the curd mass. With them, the dish will be more juicy, rich and tasty. Bon Appetit!

 Orange lemon cream from cottage cheese

If you are not inclined to delights and prefer classic combinations, make an ordinary sour cream with sugar and cottage cheese. But lovers of fruit probably like the following recipe, which includes oranges, lemons and candied fruits. In order not to spend too much time in the kitchen, we recommend buying instant gelatin in sheets or bags.


  • packing fatty sour cream
  • 350 grams of cottage cheese
  • 100 milliliters of freshly squeezed orange juice
  • 20 grams of gelatin (about ten to thirteen sheets)
  • ½ lemon
  • candied fruits – 50 grams
  • 100 milliliters of warm water
  • powdered sugar – 150 grams
  • vanillin – optional

Cooking method:

To make the cream come out more tender, it is not enough just to rub the cottage cheese with a fork. If you have a blender or a mixer, it is better to use these kitchen appliances, otherwise we suggest several times to pass the ingredient through the meat grinder. Then pour into it sugar powder, cut into small cubes of candied fruits and grated lemon and orange peel. The latter can be cut into thin strips.

Now here also enter two types of fresh fruit juice. Some add ready-made shop nectars, but they are stuffed with emulsifiers and dyes, so it’s better, of course, to use natural juice. Sheet of gelatin put in a shallow plate and pour water. Then the resulting liquid is heated on a small fire, constantly working with a spoon. Once the product has completely dissolved, pour it into the cream. At the very end, add sour cream, whipped in a lush, homogeneous mass with powdered sugar and vanilla, and several more times mix. Voila, the dish is ready!

cottage cheese cream for cake

Pear cream

In order to diversify your culinary treasury, we offer another recipe for a delicious cream without sour cream, which includes milk. An unusual taste and aroma of the dish is given by pear puree. In combination with candied fruits and vanilla is a real masterpiece. The food can be used not only for impregnation of the cakes, but also for breakfast. This will be a great start to the day.


  • 120 milliliters of milk
  • 300 grams of cottage cheese
  • sugar – two or three large spoons
  • 15 grams of pear puree
  • two pinch of vanillin
  • chocolate – optional

Cooking method:

First you need to warm up the milk a little, but do not boil it in any way. Then pour the ingredient into the blender bowl, here too, pour not too fat cottage cheese, a couple of pinch of vanillin, sugar or powder, as well as fruit puree. If you want to give the cream a chocolate flavor, grate half the tiles of the milk or black product on the grater. Whip all the ingredients of the cream into a thick, homogeneous mass.

Some housewives, for the first time using this recipe, may not calculate the milk, as a result of which the cream will turn out to be too liquid. To fix the situation, add a little more cottage cheese or enter pre-soaked sheets of gelatin (one or two tablespoons). Now smear the cakes and let the cake brew. If there is some cream left, decorate it with candied fruits, nuts or raisins and serve it for breakfast.

To impregnate desserts always turned out delicious, remember a few rules. First, buy home sour cream – it is more dense and useful. If you use a store product, put it in cheesecloth and strain it for a few hours. Secondly, always rub the cottage cheese through a sieve or pass it through a meat grinder, then the mass will come out much more tenderly. Want to give the dish spiciness? Type in a pinch of vanillin or lemon zest. And most importantly – make a cream cheese cake with pleasure and good mood.

We recommend to read: The recipe for curd cake with fruit

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