Cottage cheese filling for cake

1. Cottage cheese should be chosen soft, not dry. It should not be too wet, but in moderation. Of course, homemade cottage cheese is the best solution. But if this is not possible, then the store should be selected from a trusted manufacturer. Fat content does not matter, both one and the other option will do.

So, we rub the cottage cheese through a sieve. This is necessary in order to get rid of curd lumps. The mass should be homogeneous. This process can be shortened. It is much faster to grind cottage cheese with a blender.

2. Butter should also be of high quality. Fat content is only welcome. That's what you should pay attention to when choosing an oil, so it's the smell. The oil should not have foreign odors, otherwise it will spoil the finished filling.

Cut the butter into plates, put it in a deep bowl. Here we pour sugar. Beat the ingredients with a mixer or blender for 5-6 minutes. The mass should become lush and homogeneous. And now add vanilla sugar, whisk for a few more seconds.

3. In the resulting oil mass, we introduce cottage cheese in small portions. Beat each time until smooth. Thus, we combine both masses completely. We end up with a gentle fluffy cream.

The color of the cream depends more on the oil. If the oil is yellow, then the cream will have a slightly yellowish tint. But this does not affect the taste of the filling in any way. The main thing is high-quality cottage cheese and butter.

This cream will make a great filling for a cake! The taste can be made not only vanilla, but orange or lemon. To do this, add orange or lemon zest. You can also add white chocolate, after melting it in a water bath. The main thing here is the right foundation, and the flavor is a flight of fancy.

Have a delicious cake!