Which just instantly became popular in all kitchens?)
I decided to modify it, making it a little lighter. So instead of butter we will use whipped cream.
First, whip the cream (100 g) in a bowl. We take strictly from 33% fat content, nothing less fatty will do. The secret to whipping quickly: cold bowl, cold mixer beaters and cold cream. Chefs joke that you can put whisks and a packet of cream in a bowl and put everything in the freezer for 10 minutes.
Then beat the cream with a mixer at maximum speed. At the beginning it will seem that nothing is happening, but after the 5th minute the mass will begin to thicken. Look, as soon as the mass holds its shape (stable peaks), stop whipping. So as not to over-whip the cream after getting butter. 
Now add cream cheese (500 g) and powdered sugar (70-90 g). And beat it completely. 
The mass has become homogeneous, put it in the refrigerator. Let it sit for an hour and gain strength. What I like about this cream is that it has no oily taste at all, the cream is lighter. In addition, it turns out snow-white. It keeps its shape perfectly, you can see for yourself what kind of figure I have in the photo. The proportions of cheese and powder can be changed, it all depends on your taste.
There are also a lot of questions about cottage cheese. First of all, do not confuse cream cheese and creamy curd cheese - the first is more like processed cheese, the second is more like finely ground cottage cheese. If you try it from the pack, it will be a little salty, don’t be alarmed - salt enhances the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts I use Hochland, less often Almette. 
Cream cheese based on cream cheese began to be used in confectionery not so long ago, but has already gained popularity among consumers and culinary experts. It is prepared quickly, does not require special skills, but it always turns out delicious, and works best in desserts (cakes).
How to make cream cheese for a cake - recipe
Classic cream cheese is made from butter, the quality of which must be of the highest quality. A questionable product may separate in the cream and ruin the expected result.
Ingredients:
- peasant butter - standard pack;
- – 560 g;
- powdered sugar – 180-220 g;
- vanillin - a pinch;
Preparation
- A couple of hours before the intended preparation of the cream, remove the cream cheese and butter from the refrigerator and let the products warm up and soften.
- Beat the soft butter a little with a mixer so that it becomes a little fluffier, then mix in powdered sugar and a pinch of vanillin.
- Now, in small portions, we begin to add curd cream cheese to the cream, each time stirring it gently until smooth at low mixer speeds, but without whipping.
- If desired, the cream can be filled with the desired color by adding food coloring (preferably gel).
The butter cream cheese for the cake is ready – you can use it for its intended purpose.
Cream cheese with cream - cake recipe
Cream cheese is noticeably lighter when cream is used instead of butter. There is absolutely no oily taste in this cream; it turns out softer and silkier.
Ingredients:
- cream with a fat content of more than 33% - 110 ml;
- curd cream cheese – 520 g;
- powdered sugar – 80-140 g;
- vanillin - a pinch;
- food coloring (if necessary).
Preparation
- Cream for making cream must contain at least 33% fat, otherwise whipping it to the desired density will be unrealistic. In addition, unlike the technology for preparing classic cream, in this case all products must be well chilled, especially cream.
- Place the product in a bowl and beat at high speed with a mixer for seven to ten minutes or until stiff peaks form.
- Now add powdered sugar into the whipped cream mixture and beat it a little more.
- Add curd cream cheese to the cream, add a pinch of vanillin and complete the preparation of the cream by processing the mixture until smooth and homogeneous with a mixer.
The cream turns out snow-white, but if desired, it can be painted in the desired color.
Chocolate cream cheese for mascarpone cake
If the cream cheese for the cake in your case should have a chocolate taste and aroma, then this recipe based on mascarpone with chocolate is exactly what you need.
Ingredients:
- chocolate – 220 g;
- mascarpone – 520 g;
- powdered sugar – 75 g.
Preparation
- Break natural high-quality chocolate (you can use black or milk chocolate according to your preference) into pieces and melt with continuous stirring in a water bath.
- We leave the container with the melted chocolate mass to cool on the table, and in the meantime we start whipping the mascarpone. Place it in a bowl and process with a mixer until fluffy, adding powdered sugar in the process.
- Now add the chocolate mass, cooled to a warm state, to the mascarpone whipped with powder and process the cream with a mixer again.
Cream cheese with condensed milk for cake
The advantage is that you can adjust its thickness and density by changing the proportions of the components. Details of creating such a cream are in the recipe below.
Cake cream
Don't know how to make real classic cream cheese? See the recipe for step-by-step preparation with detailed photos and videos.
1 hour
200 kcal
5/5 (6)
Our family respects Western cuisine along with Slavic. From time to time, my mother prepares the best dishes from Europe or the USA, among which cupcakes and cheesecakes occupy a worthy place. I think many housewives do the same, but I am sure that everyone has an acute problem with the right cream.The most famous is chocolate cream cheese, which is prepared not only for cupcakes according to the classic recipe, but also for cakes and eclairs - with cream and the addition of a layer of Mascarpone cheese. In addition, cream cheese is used to level the cake and for this purpose sour cream and butter are added to the recipe.
We will now consider only the most popular and easy-to-prepare types: chocolate cream cheese with cream and cream cheese filling, which are prepared according to a family signature recipe for cupcakes, cakes and other pastries.
Option with cream
Kitchen appliances: Prepare deep, volumetric bowls with a capacity of 300-900 ml (one of them must be iron), several tablespoons and teaspoons, a piece of gauze about 1 m long, a sieve, measuring cups or scales, a whisk and definitely a blender for whipping our cream.
You will need
So, what is cream cheese made from, what is its composition? On the Internet you can often find a funny expression “cream cheese cake cream” - for a cook familiar with this cream, it is something like “butter”. Or: “Which chis should be put in cream chis”? In general, the name speaks for itself - the mysterious “chis” is nothing more than cheese, which is the main highlight of this cream. Some housewives, to make it more dietary, replace cottage cheese directly with cottage cheese. This cream is perfect for covering a sponge cake; the filling for eclairs can also be made from it, but strictly speaking, it is no longer cream cheese. The main answer to the question of how to prepare cream cheese with cream according to a classic recipe at home is to use not ordinary cheese, but to mix the mixture with Mascarpone - this option is good for filling and decorating cakes made from delicate sponge cake.
Your amazing classic cream is ready! I am often asked: how to make cream cheese more chocolatey in taste and color at home, when professional equipment is not available?
The fact is that instead of regular chocolate, you need to add dry chocolate powder, but it is sold only in specialized stores. Standard cream cheese for cakes and cupcakes, prepared according to the classic recipe, has only a slight chocolate tint.
Video recipe for making cream cheese with cream
Real cream cheese at home - watch the video of the step-by-step recipe:
Option with curd cheese
Cooking time: 60 minutes.
Number of persons: 10-12.
Calorie content per 100 g: 200 kcal.
You will need
- 600-700 g of curd cheese;
- 100 g sour cream;
- 150 g powdered sugar.
To ensure that your cream cheese made from curd cheese and sour cream is not too liquid, choose products, according to the recipe, only with the highest fat content. They are rarely found in stores, so it is better to choose the ingredients at the market.
Cooking sequence
Your delicate cream cheese is ready! Now feel free to spread it on your cake or fill small pastries - the result will be great! You can also add melted chocolate to this cream, but I prefer lemon juice, especially if I’m going to fill sochniki, cheesecakes or eclairs with cream.
Video recipe for making cream cheese with cream cheese
Perfect cream cheese - step-by-step preparation of the most delicious and aromatic cream in the world!
At the very end, I would like to invite you to try several recipes for products that this cream will go well with. Let's start with the famous one - cream cheese will give it additional tenderness and structure, and the taste will amaze even experienced sweet tooths.
Preparation:
Remove the cheese from the refrigerator 15 minutes before starting work.
Beat the butter and powder for 3-4 minutes until it becomes a white, airy mass.
Add cheese and beat for another 5 minutes.
The result is an airy, delicate cream. You don’t need to whip the cream for a very long time either, but it is important to whip the cream!
Mix the cream with a spatula, as if smoothing the texture. Use immediately! The cream can sit for 10 minutes maximum. I don’t recommend re-cooling/heating!
This amount of cream is enough for 12-14 cupcakes, it all depends on the size of the cap.
With this amount of cream you can level a cake with a diameter of 16-18 cm. For a professional, 20 cm is enough.
To level the cake, you need to transfer the cream into a pastry bag, cut off the tip, apply the cream in a spiral to the side of the cake, and apply the rest in a spiral to the top of the cake. Carefully level the side with a spatula (preferably metal, but plastic can also be used), level the top with a long spatula, level the side again and put the cake in the refrigerator for 20-30 minutes, then smooth the edge of the cake with a hot, dry metal spatula towards the center and level the top. The side can also be leveled with a hot, dry metal spatula, if required.
This cream can be easily colored with gel food coloring such as Americolor or liquid food coloring from Top Product, etc. They can be used to make space cakes, colored strokes, colored stripes, etc. You can paint on it with dyes.
I will attach photos of different types of cakes with this cream.
I use cream cheese in the layer, not butter, but butter is also possible. This amount is enough for 2 layers in a cake with a diameter of 18 cm.
The mastic on this cream melts! Only modeling mastic feels good - princess, model paste, etc. Regular mastic melts or gives off color (for example, blue cubes on a green background), to use mastic, the figures must be completely dried in advance and the joint must be insulated with either melted butter or melted white chocolate! You can place the signs on the cupcakes like this, but you need to let them dry completely for 2-3 days!
I also want to draw your attention to the fact that the sugar beads on this cream most often melt at the place of attachment! Especially with high humidity or if the cake was in cold-warm-cold-warm - due to temperature changes they will also melt, and the paint may peel off from silver/gold ones.
Delicate cream cheese for cakes, pastries or as a dessert can be prepared at home simply and quickly!
Enough for coating and impregnation of 3 cakes with a diameter of approximately 23 cm and a height of up to 2.5 cm
- 225 grams of your favorite white chocolate (non-porous and containing cocoa butter)
- 340 grams of cream cheese (for the vast expanses of our country it is recommended to take cheese like Philadelphia)
- 170 grams unsalted butter
- 1+½ tsp. juice from a lemon (although they say it tastes good, you don’t have to use it)
A chocolate bar (or two) needs to be broken and melted in a water bath. For heating, it is permissible to resort to the services of a microwave oven, but it is extremely important to monitor the condition of the chocolate - it is highly recommended not to overheat it.
After the chocolate has melted, leave it for a while until the mixture reaches room temperature.
Cream cheese (at room temperature, of course) needs to be whipped until smooth.
Without stopping to beat the cheese, pour the room temperature chocolate into it.
Having established the homogeneity of the cheese and chocolate mass, add butter to the mixture (which should sit at room temperature to soften). After which you can add lemon juice, if you still decide to use it - the cream with it will become brighter in taste.
That's all for preparing butter cream, the base of which consists of white chocolate and aromatic cream cheese.
Recipe 2, step by step: cream cheese at home
The simplest and most faithful friend of any cook is Cream Cheese. It only takes 10 minutes to prepare it at home. But at the same time, it will perfectly decorate any dessert and can be used to stuff pastries, cakes, pancakes and other sweets. Its texture is so dense that it can become a “cap” for capcakes or be used to level a cake to create a perfectly smooth surface and sides. It has many advantages: it is prepared from only three ingredients; it can become the basis for a more complex cream; Stores up to 4-5 days in the refrigerator.
There are two important conditions for the Cheese cream to turn out: the right products. It should be butter with 82.5% fat content or cream (33% fat content). The only cheese needed is cream cheese. And be sure to use powdered sugar, not sugar. Since everything is prepared quickly, the sugar simply does not have time to melt and turn into a total mass. The second condition: the desired temperature of the butter and cheese. The oil should be warm and soft. It is first taken out of the refrigerator at least 2 hours before cooking. Cheese, on the contrary, should be very cold. They get him out at the last moment.
- Cream cheese – 250-300 g (Almette or other manufacturer)
- Butter – 100 g
- Powdered sugar – 70-80 g
Beat the butter with a mixer at high speed with powdered sugar for 5 minutes.
Beat until the mass becomes fluffy.
Gradually add cheese. You can beat on very low speed or just mix all the ingredients well until smooth.
All is ready! The cream is soft, fluffy and thick.
You can add vanillin or cinnamon or zest to it.
It can be used immediately or refrigerated.
Recipe 3: homemade cream cheese for cake
One of the most popular creams for decorating cakes, cupcakes and pastries is cream cheese. This delicate, incredibly tasty cream, made from butter and cottage cheese, is very easy to apply to the cake and holds its shape perfectly. Making this cream at home is not difficult even for beginner cooks. And I hope my recipe will help you with this.
- Butter – 125 grams;
- Powdered sugar – 130 grams;
- Vanillin – 1 sachet;
- Creamy curd cheese – 280 grams.
Some tips for selecting and preparing products:
To prepare this cream, use only natural butter, without vegetable additives. When whipped, the spreads separate and the cream cheese cannot be prepared.
The best preparation for cream cheese is Philadelphia cheese, but if you don’t have it, you can replace it with any curd cream cheese. You can also make this cheese yourself from sour cream or cream.
For making cream cheese, use only well-chilled cheese.
Butter, on the contrary, should be at room temperature.
First, we need to put soft butter, vanillin and powdered sugar into a blender container and start blending.
Beat for about five minutes, then you need to open the container and taste its contents. Powdered sugar should not squeak on your teeth. If it squeaks, continue whisking.
Our cream cheese for the cake is ready. From the number of ingredients stated in my recipe, I get a cream for decorating one cake or ten medium-sized pastries.
The cream is very easily drawn into a culinary syringe and very beautiful flowers are obtained from it. It is better to apply cream cheese to the sides of the cake using a spatula. This cream should be stored in the refrigerator in a closed container for no more than two days.
Recipe 4: Chocolate Cream Cheese with Cream
Not a single holiday is complete without lovers of everything chocolate. So, if you have such guests or you are one yourself, then go to the store and look for dark chocolate. But in order for the cream to have a more delicate taste, we also buy cream and make the so-called ganache. Honestly, since childhood we have been using a mixture of cream and chocolate, but I didn’t even realize that it was called ganache. So, I will use this word in the recipe, don’t be alarmed.
- 180 g - Dark chocolate
- 150 g - Cream 33%
- 250 g butter
- 500 g Cream cheese
- 120 g powdered sugar
- 2 tbsp. cocoa
First, melt the chocolate and cream in a water bath.
Then beat the butter and powder until white.
Then we add cocoa there.
Add cream cheese to this mixture and stir until smooth.
Add chocolate mixture with cream or ganache.
Place in the refrigerator for a couple of hours.
Suitable as a separate dish or for decorating desserts.
Recipe 5: cream cheese with sour cream (step-by-step photos)
Today I will make cream cheese (cream cheese) at home. Great recipe for making homemade cream cheese.
- Sour cream 25% – 450 g
- Ryazhenka 4% – 450 g
- Kefir 3.2% – 450 g
- Lemon juice - 2 tbsp. spoons
Add 450 grams of kefir, 450 grams of fermented baked milk and 450 grams of sour cream to a bowl and mix everything well.
Squeeze lemon juice into a separate container.
We measure out 2 tbsp. spoons of lemon juice and add to dairy products. Mix everything well.
Cover the sieve with gauze cloth (I use a gauze diaper). We hang it on a large glass bowl where the liquid will drain, and pour the prepared mass into a sieve with gauze. Leave in a cool place for a day to allow the mixture to drain well.
Place the finished homemade cream cheese in a bowl and mix well.
This homemade cream cheese is suitable for any baking and cakes.
Recipe 6: cream cheese with cream cheese (step by step)
Cream cheese buttercream is a delicious and easy-to-make buttercream that is ideal for filling and decorating cakes and pastries.