Thick and Versatile Cheese Cake Cream

Versatile, lush, the best, incredibly delicious! Cheese cream for cake is especially popular — it turns out thick and holds its shape well. It can be prepared in different ways; this recipe uses butter. It is also suitable for brownies and cupcakes.
cook time: 20 min
Ivy Ramsay
Thick and Versatile Cheese Cake Cream

Nutrition Facts (per serving)

364
Calories
32g
Fat
17g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Butter 150 g
Powdered sugar 100 g
Cottage cheese 400 g

Recipe instructions

Step 1

Step 1
How to make cheese cream for a cake? Prepare your food. Butter for making cream must be of the best quality, with a fat content of at least 82%. The cheese is exactly curd cheese, without any additives, and in no case processed! Cut the butter into pieces and let sit at room temperature for 1-2 hours until it becomes soft. Cut into pieces, it will soften faster than in one piece.

Step 2

Step 2
When the butter becomes soft, place it in a mixing bowl. Add powdered sugar to it. It is better to use powder; grains of sugar will not completely dissolve in the cream and will be felt.

Step 3

Step 3
Beat everything together for 2-3 minutes at medium speed until the mass turns white and becomes fluffy. There is no need to beat longer, the butter may begin to separate.

Step 4

Step 4
Then add cream cheese to the butter. Beat everything together for a couple more minutes. It is best for the cheese to be at room temperature, then it will better mix into the cream and the mass will be smooth and uniform.

Step 5

Step 5
Thatʼs all. The cream cheese for the cake is ready! It should have a uniform, smooth structure. You can put it in a pastry bag, or you can use it without it, spreading the cream with a regular knife.

Additional rubrics

Related recipes