Custard Cake cream

Step-by-step cooking

1. Step 1:

   

   How to make custard cake cream? Prepare the products. Cottage cheese for this recipe is better to choose soft, not grainy, of any fat content. Keep in mind that the fatter 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 the cakes will be eaten by children, exclude cognac. It can also be replaced with wine or liqueur.

2. Step 2:

   

   Whatever your cottage cheese is, it's better to grind it through a sieve. Then the cream will turn out to be more gentle and homogeneous. You can punch it with a blender — the effect will be the same.

3. Step 3:

   

   Take a bowl, put soft butter in it, add powdered sugar and vanilla.

4. Step 4:

   

   Beat the butter with the powder to a light airy mass.

5. Step 5:

   

   Without stopping whipping, start pouring condensed milk into the cream. Add it in portions, whipping after each mass until smooth. At the end, pour in cognac or other alcohol.

7. Step 6:

   

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

8. Step 7:

   

   Mix the ingredients well with a spatula.

9. Step 8:

   

   Take the mixer again. Whisk the cream until fluffy for a few minutes.

10. Step 9:

    

    The cream is thick enough, so you can stuff cakes with it in different ways. I put it in a pastry bag, cut the eclair into two parts and planted the cream with small roses. You can fill cakes through small holes or cuts without patterns. And you can put the cream inside just with a teaspoon. After the cakes are ready, put them in the refrigerator for an hour. The cream will stabilize and become even tastier.