How to Make Cream Cheese Cake Cream and Butter: 13 Recipes
Beginning pastry chefs are often faced with the problem of making the right cream for cakes, cupcakes. To date, no other cream called "cheesecake" can compete with it. It seems that such a dessert requires great skill and expensive products. In fact, it does not. The base is high quality cheese, which must be chosen carefully. So how do you make it right? Make it thick, with a harmonious flavor to decorate a cake or cakes? This is what we will talk about next.
- What is the best cheese to use for cream cheese
- Cooking secrets
- Cheese cream recipes for cakes and cupcakes
- With cream
- With Cheese
- With marscapone
- With condensed milk
- Berry Cream Cheese
- Recipes from Andy Chef
- Can I make custard cheeses without a mixer or blender?
- How much beating must be done.
- Why is it salty?
- Why is the custard cheesecake runny?
- What can be added to the cream to thicken it
- Can I buy ready made?
- What coloring agent should I use?
- How long can I keep it
- Can the cream cheese be frozen?
What is the best cheese to use in the Cheese cream?
The main and unchanging ingredient of the cream cheese is cream cheese (except melted cheese). Perfect for cheeses like Philadelphia, Hochland or Almette. Ideally, mascarpone, which is a product of Italian origin and is itself a cream. However, its cost is high. Therefore, it is quite possible to replace mascarpone with the above brands of cottage cheese format.
It is not necessary to buy a salty product for the cream of cheesecake. You will get a savory mass, but from the traditional cream will be very different in taste. It is most suitable for layering snack cakes or as a filling in tartlets, but not as a decoration of cupcakes.
This is interesting: why is the cream called "cheesecake"? It's really quite simple. Cheese translates as cheese, which is the basis of this dessert.
Cake and cupcake cream is not difficult to prepare if you choose the right products. Even a novice cook can easily cope with its preparation at home. However, you need to know some secrets that will allow you to get the desired consistency of gentle, thick consistency. So:
- Before cooking, the cheese must be cooled.
- The butter, if it is in the recipe, must be soft, so take it out of the fridge beforehand and keep it at room temperature for a while.
- To obtain a homogeneous mass, it is better to use powdered sugar, not sugar.
- Cheese can be stored in the refrigerator for 4 days, but only in a tightly closed container, so it does not absorb smells.
- Cream cheese in any case can not be frozen - after defrosting changes its structure and taste.
- Fresh and delicious cream cheese can also be made on its own, using high-quality sour cream.
- The cream for the cream and the bowl for whipping must be pre-cooled.
Beat the mixture first at low speed of the mixer, gradually adding all the ingredients. Then increase the speed and make sure that the mass becomes homogeneous. After that, stop beating until it begins to stratify. In general, the process takes no more than 5 minutes. Cheese cream is used for decorating and smoothing cakes and as a delicate "cap" in cupcakes. For sponge cakes, it is better to make the cheesecake with butter, whereas for cupcakes and other cakes it is most appropriate to use cream. In this case, the cream is lighter and more delicate.
Despite the fact that the butter should be at room temperature, and the cheese - cold, you should mix them carefully. If the temperature of the products will be very different, the mass may eventually separate and become liquid, losing its shape. Therefore, it is not necessary to cool the cheese very much, as well as to keep the butter at home until it is completely thawed.
Cheese cream recipes for cakes and cupcakes
The cream is simple and easy to make, and it always works if you use fresh, good quality products. For this purpose, the cheese and butter are whipped until smooth with a blender or mixer on medium speed. Powdered sugar should be added and kneaded thoroughly. This is a classic version of cream-cheese, which will make a perfectly delicious dessert. But, you can also diversify it with different additives.
- 100 ml of cream;
- 400 gr of cream cheese;
- 70 gr. powdered sugar;
Butter may well be replaced with heavy cream - 33%. The liquid cream will not work for the cream. For this, the cream is whipped with a mixer to get stable peaks, add the cheese. Whisk until homogeneous and add powdered sugar and vanilla. Mix well and leave in a fridge for 2 hours to infuse.
- 150 gr. cheese;
- 300 gr. butter;
- 100 gr. powdered sugar;
Beat the butter well with a mixer and powdered sugar. Add the cream cheese/cottage cheese and vanilla. Mix everything with the mixer on low speed or with a spatula until homogeneous. Keep the ready cream in the refrigerator or at room temperature.
From cottage cheese
The mass of cottage cheese makes a wonderful, fluffy cream that just melts in your mouth. Take for the preparation you need a good quality fat cottage cheese and separately crush it with a blender.
- cream cheese - 250 gr;
- cottage cheese - 250 gr;
- heavy cream - 150 ml;
- powdered sugar - 100 gr;
Cheese whipped and mix with cottage cheese mass. Add cream, powder and vanilla. All mixed with a mixer and leave in the fridge for 30 minutes.
The perfect way to make cheesecake is this recipe. It is a classic cream that uses mascarpone. The mass turns out tender, homogeneous, perfectly holds its shape.
- cream cheese - 400 gr;
- mascarpone - 250 gr;
- heavy cream - 200 ml;
- powdered sugar - 200 gr.
Beat cream cheese and mascarpone with a mixer, add cream and powdered sugar.
With condensed milk
- 300 gr. condensed milk - regular or boiled;
- 400 gr. cream cheese.
- First you whip the cheese, then add the milk and whip again.
Far from a classic version of cream cheese, but if good butter is not available, you can replace it with quality condensed milk. Naturally, for making cheesecake, condensed milk with the addition of vegetable fats is not suitable. The product must be good, with no extraneous additives. You can also experiment with boiled condensed milk.
Berry Cream Cheese
Berry cream is a great option for pies and layers on sponge cakes. You can take fresh berries or replace them with berry puree, jam. Depending on the berries - fresh or already processed, the amount of sugar is adjusted.
- cream - 250 gr;
- cream cheese - 300 gr;
- berries or berry puree - 70 gr;
- powdered sugar to taste.
Beat cheese, add cream, then berries and powdered sugar. All thoroughly mixed, let stand for 30 minutes.
Chocolate cheesecake is great for decorating cupcakes. Children will especially like it.
- half a kilogram of cream cheese;
- 250 gr. heavy cream;
- 40 gr. powdered sugar;
- 100 gr. of chocolate.
Chocolate must be kept in the refrigerator and grated. It is better to use a fine fraction. Separately, whip the cheese, add the cream, then the chocolate and powder. Mix thoroughly.
To diversify the taste of creamy cream will help a banana. It is sure to please children, will perfectly soak the cakes and serve as a decoration for any dessert.
- 1 banana;
- cream - 250 gr;
- cream cheese - 200 gr;
- powdered sugar - 100 gr.
Beat the cheese, add cream. Banana separately mashed and put in the overall mass. Also add powdered sugar and mix everything thoroughly.
A special citrus flavor can be given to the cream, if you add an orange to it. You get an unusually delicious, bright dessert!
- half a kilogram of cream cheese;
- white chocolate - 250 gr;
- a little powdered sugar.
This version of the preparation does not use butter or cream. The orange is peeled and crushed in a blender. The cheese is added and beaten. White chocolate is crushed and melted in a water bath. Combine with the main mass and mix.
- 80 gr. soft caramel;
- half a pound of cream cheese;
- 90 gr. heavy cream;
- 20g. butter.
To make a very tasty caramel cream you need soft caramel, which you need to make yourself. It is then cooled, whipped with cheese and cream, butter is added, whipped again and cooled.
Connoisseurs of more savory, interesting flavors will like coffee cheeses. It can also be made with butter, but it is better to take heavy cream.
- half a kilogram of cream cheese;
- 250 gr. cream;
- 100 gr. powdered sugar;
- 2 tsp. instant coffee.
First, the coffee must be dissolved in the cream. The cheese is whipped separately and mixed with the cream. The whole mass is whipped and left to infuse in the refrigerator.
Pistachio paste is great for filling the cream, making it uncommon.
- 1½ pounds of cheese;
- 2 spoons of pistachio paste;
- 150 gr. cream;
- 100 g. powdered sugar.
Beat the cheese, put the cream, beat and add the pistachio paste, powdered sugar. Everything is thoroughly mixed.
Recipes by Andy Chef
Andy Chef is a famous blogger who offers amazing recipes for various dishes. He recommends making the cream cheese classic, with pistachio paste and berry puree. The recipes are presented above. The flavor of the cream will vary each time, allowing for extensive experimentation in cooking.
Andy's Classic Recipe
In principle, the classic recipe for making cream from the blogger is not much different from the one presented above. For its preparation you'll need 300 grams of cheese, 110 grams of butter and 100 grams of powdered sugar. The butter should be at room temperature, and the cheese should be slightly cooled. The chef advises to beat the butter and powdered sugar longer if a whiter color is required. Beat the butter and powdered sugar first, then add the cheese. Whisk a little more and cool in the fridge.
You can make such a cream with lemon. Separately grate the zest of half a lemon and squeeze out the juice. In the ready mass gently add the lemon preparation and mix. Andy recommends trying the custard cheeses as well. It will require:
- 50 gr. corn starch;
- 100 gr. powdered sugar;
- 400 gr. cottage cheese;
- 50 gr. water.
First mix water and starch, add powdered sugar, and once again stir everything thoroughly. Stir with a whisk. Add the cheese, continuing to stir gently. The mixture should not have lumps. Stir constantly until it reaches the desired thickness. It takes 5-8 minutes. Let the cream cool to room temperature, add another spoonful of cheese. Whisk the cream with a blender for a short time. Leave it to stand in the fridge.
For flattening cakes, custard is an ideal option. It turns out incredibly tender, very tasty and sweet consistency.
If during the whipping in the cream appeared grains, you can add a few drops of good condensed milk and whip a little more.
The column Q&A will help you better understand how to make cream cheeses and avoid common mistakes.
Can you make cream cheese without a mixer or blender?
If you don't have a mixer or blender at home, you can whip the cream with two folded forks or a whisk. Of course, the quality of the finished product will be inferior to what you might get with an electric whipping machine. But if you make an effort, you can achieve quite good results.
How long does it take to whip it?
A cream cheese does not need to be whipped for a long time. On the contrary, the longer it is subjected to such a process, the worse its quality becomes. Therefore, it can be whipped for no more than 5 minutes and at the lowest speed of the mixer.
Why is it salty?
Salty cream cheese turns out only if you use for the preparation of creamy salty cheese. As mentioned above, you need to buy other types of cheese for a sweet dessert.
Why the cream cheese is runny
Liquid cream can be the result of several reasons:
- Poor-quality products (cream must be at least 30% fat, butter - 82.5%, cream cheese must also be high in fat, ingredients - only natural), products of lower fat content lead to separation of the mass and its liquefaction.
- Prolonged whipping of the cream.
- The mass can separate and become liquid due to the fact that the products were at different temperatures.
- Incorrect recipe.
What can be added to the cream to thicken it
It's a shame if the cream does not hold its shape, but the situation can be corrected.
Thicken the cheesecake will help:
- Corn starch;
- Cream thickener.
Gelatin is soaked in water, mixed with a small portion of the prepared cream, gradually add the remainder. Beat a little on low speed and put in the refrigerator for half an hour.
Dilute the starch in a little water and gradually add it to the cream, beating it at the same time on low speed.
A purchased thickener is used according to the instructions. But, the principle of action there is similar to the addition of gelatin or starch.
Can I buy ready-made
Specialized pastry stores sell high-quality cream cheese or cottage cheese, which is the name of the cream. At home, it can already be used to decorate desserts. You can also mix the cheese with cream, butter and other components in the above recipes.
What coloring agent to use
Any food coloring will work for dyeing the cream. You can also use natural ones - the juice of beets, carrots, spinach.
How long can we store
Stored ready cream cheese in the refrigerator for 3-4 days. The container must be closed so that it does not absorb foreign flavors. Otherwise, you will get an unpleasant mass with an incomprehensible smell.
Can the cream cheese be frozen?
It is not recommended to freeze either the products to make the cheesecake or it. The consistency will not be the same after defrosting.
Cream cheeses are easy to make. The main thing is to use good products that are high in fat.
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