Creamy cottage cheese cream
Description
The dish is prepared without unnecessary complications. This recipe for cottage cheese and butter cream is perfect for those who find regular buttercream too rich and greasy. Personally, I use it most often, especially with sponge cake or small cakes with fresh fruits. The result is quite light and airy, so this cream suits almost any pastry. Overall, this simple cottage cheese and butter cream recipe is very convenient and requires minimal time and effort. The only thing you need to do is chill the finished cake or pastries in the refrigerator for a while to let the cream set, as we'll be adding gelatin to thicken it. Once ready, the dessert can be served.
Instructions
- 1
Step 1
First of all, soak the gelatin in cold water.
- 2
Step 2
While the gelatin is softening, we'll prepare the remaining ingredients. First, rub the cottage cheese through a sieve to make the cream light and smooth.
- 3
Step 3
Add half of the total sugar (40-50 grams) to the cottage cheese mixture.
- 4
Step 4
Mix everything thoroughly.
- 5
Step 5
About half an hour after soaking the gelatin, heat it over a water bath until the granules are completely dissolved. Do not boil!
- 6
Step 6
When the gelatin has cooled, transfer it to the cottage cheese and mix everything together.
- 7
Step 7
In a separate container, pour the cream, add the remaining sugar, and whip until thick foam forms.
- 8
Step 8
Add the whipped cream to the cottage cheese mixture in small portions and mix thoroughly. Our cream is ready, and if you did everything correctly, it will turn out incredibly delicious, light, and tender.