Cream from processed cheese
Description
The dish is prepared without unnecessary complications. The cream made from processed cheese is very light and delicate—completely non-cloying, unlike many other types of cream, with a slight hint of saltiness. Of course, this cream isn't suitable for decorating, but it's perfect for layering cake layers and covering the sides and top. There's no need for additional soaking, as cake layers spread with this cream become very tender and not dry at all. Even if you spread it on plain dry cookies, after a few hours they will become incredibly soft and tender. Chocolate or other decorations hold well on this cream, although meringue will become moist after several hours. If you layer the processed cheese cream in dessert glasses with sponge cake or cookies and top with berries or fruits, it makes a wonderful dessert. This amount of cream is enough for a small two-layer cake. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making cream from processed cheese. All products should be well chilled.
- 2
Step 2
Pour the cold cream into a bowl and beat at low speed until it increases in volume 2-3 times, forming a fluffy mass.
- 3
Step 3
Add the powdered sugar and beat again until smooth. If you see lumps in the sugar, sift it through a fine sieve.
- 4
Step 4
Continue whipping while adding the processed cheese, and whip the cream for 3-5 minutes.
- 5
Step 5
The cream made from processed cheese is ready. It turns out very tender and soft.
- 6
Step 6
It should be applied immediately and smoothed with a long knife or a pastry spatula.
- 7
Step 7
Done.