Cream cheese for cake leveling

Delicious and delicate cream for making desserts. Cream cheese can be different: on cream, on butter, on white chocolate. But, in my opinion, cream cheese cooked in butter is ideal for leveling the cake. It holds its shape perfectly and looks perfect on any cake.

Julia M.

Recipe author

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Composition / ingredients

servings:

Butter

120

Cottage cheese

350

Powdered sugar

100

Vanillin

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 57 % 30 g

Carbohydrates 36 % 19 g

357 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 15 min

Step 1:
You will need soft butter to make the cream. Take it out of the refrigerator in advance, cut it into pieces and let it lie at room temperature until softened.
Step 2:
Then take a spacious bowl in which you will cook the cream. Put soft butter and the required amount of powdered sugar in it. Turn on the mixer, at the beginning, at a low speed so that the powdered sugar evenly interferes with the butter. Then make the maximum power and whisk the cream into a fluffy mass.
Step 3:
Beat the cream at maximum speed for 1-2 minutes. During this time, the powdered sugar in the oil will dissolve, and the cream will become whiter and more airy.
Step 4:
Add curd cream cheese and a pinch of vanilla to the cream. And turn on the mixer again first at a low speed to mix everything. And then to the maximum to beat the cream.
Step 5:
The finished cream turns out to have a homogeneous, stable consistency. Before assembling the cake, keep the cream at room temperature. Before leveling, the cake must be kept in the refrigerator for several hours so that it freezes.
Step 6:
The cream can be colored with any food coloring. Titanium dioxide is used to obtain the white color. To get another, for example, blue color, any gel is suitable. Apply the cream over the entire surface of the cake - on the sides and on top, using a spatula. Then level it with a scraper. To do this, place the scraper at an angle of 90 degrees to the side of the cake and rotate the cake. Put the finished cake in the refrigerator so that the cream freezes. Cook with pleasure

In this cream, you can change the ratio of butter and cheese. Only in the process of work can you decide which one it will be more convenient for you to work with. You can do it like mine, in a ratio of 1:3, or you can do 1:1. Then the cream will be more dense and elastic. This makes good flowers for decorating a cake. You can tint it with food coloring.
For flavor, you can add a little lemon zest to this cream.
This amount of cream is enough to cover a small cake weighing about 1.5 kg, with a diameter of 18 cm .
The finished cream can be stored in the refrigerator for 2-3 days.
The taste of the cream is very delicate, light with some salt. By the way, this salty taste is not always liked by children.