Strawberry Cake Cream

Very tasty and tender, ideal for soaking! Strawberry cream for cake can be called one of the most successful. They are good for coating cakes and enriching the taste of berry baked goods. It is thick, aromatic, does not flow and holds its shape.
cook time: 15 min
Owen Truitt
Strawberry Cake Cream

Nutrition Facts (per serving)

249
Calories
21g
Fat
13g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Powdered sugar 4 tbsp
Strawberry 130 g
Heavy cream 300 g
Cottage cheese 300 g

Recipe instructions

Step 1

Step 1
How to make strawberry cream? Prepare the necessary ingredients. Use heavy cream, at least 33%. They must be well cooled in order to be able to beat them well. But I recommend heating the curd cheese to room temperature so that it mixes evenly into the dough. Instead of sugar, it is better to use powdered sugar so that it dissolves faster in the cream.

Step 2

Step 2
Strawberries for cream can be used either fresh or frozen. You just need to defrost it first and drain the excess liquid. Using frozen berries makes it possible to prepare such cream even in winter. Wash the strawberries and remove the stem. Place the berries in a chopper and puree everything.

Step 3

Step 3
To whip the cream, take a comfortable deep bowl. Pour heavy, cold cream into it and add powdered sugar to it. Start beating for 1-2 minutes at low speed so that the powdered sugar has time to dissolve. Then turn on maximum speed and beat the cream until fluffy and stable. If desired, you can add a pinch of vanillin.

Step 4

Step 4
Add curd cheese to the whipped cream and mix everything.

Step 5

Step 5
Then add strawberry puree little by little and mix it into the cream using a whisk. I do not recommend using a mixer, as vigorously whisking with berry puree will turn the cream into a more liquid state.

Step 6

Step 6
The finished cream has a very delicate and airy consistency. It can be used as a layer of cake or for an independent dessert, simply decorated with fresh berries. To achieve the densest consistency of the finished cream, change the initial proportions of cream and cheese so that there is more cheese.

Step 7

Step 7
I used this cream to assemble the cake. After assembly, the cake with such cream must be put in the refrigerator for several hours so that it has time to soak and brew. Cook with pleasure!

Additional rubrics

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