Fluffy Custard Cake Cream Recipe

Very fast and tasty, thick, holds its shape perfectly! This cream for custard cakes is made from condensed milk, butter and cottage cheese. It can be supplemented with a variety of flavors: cognac, liqueur, syrup. Can be sweetened with powdered sugar. It doesnʼt spread and is suitable not only for eclairs!
cook time: 20 min
Elijah Stroud
Fluffy Custard Cake Cream Recipe

Nutrition Facts (per serving)

355
Calories
27g
Fat
19g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Butter (softened) 175 g
Vanillin (on the tip of a knife) to taste
Powdered sugar 90 g
Cottage cheese 320 g
Condensed milk 65 g
Cognac 1 tbsp

Recipe instructions

Step 1

Step 1
How to make cream for custard cakes? Prepare your food. For this recipe, it is better to choose soft, non-grained cottage cheese of any fat content. Please note that the fattier it is, the higher the calorie content of the dish. Remove the butter from the refrigerator in advance, it should soften. Choose whole condensed milk, without vegetable fats. If children will eat the cakes, omit the cognac. It can also be replaced with wine or liquor.

Step 2

Step 2
Whatever your cottage cheese is, it is better to grind it through a sieve. Then the cream will be more delicate and homogeneous. You can punch it with a blender — the effect will be the same.

Step 3

Step 3
Take a bowl, put soft butter in it, add powder and vanilla.

Step 4

Step 4
Beat the butter and powder until light and airy.

Step 5

Step 5
Without ceasing to beat, begin pouring condensed milk into the cream. Add it in portions, beating the mixture after each until smooth. At the end, pour in cognac or other alcohol.

Step 6

Step 6
Set the mixer aside and add the cottage cheese to the butter mixture.

Step 7

Step 7
Mix the ingredients well with a spatula.

Step 8

Step 8
Take the mixer again. Beat the cream until fluffy for a few minutes.

Step 9

Step 9
The cream is quite thick, so it can be used to fill cakes in different ways. I put it in a pastry bag, cut the eclair into two parts and piped the cream into small roses. You can fill the cakes through small holes or unpatterned slits. Or you can put the cream inside with just a teaspoon. Once the cakes are ready, place them in the refrigerator for an hour. The cream will stabilize and become even tastier.

Additional rubrics

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