Curd cream with sour cream

8 servings

30 minutes

This option is suitable as a filling for tubes, baskets, eclairs, rolls. It will be good in desserts a la russe - pancake cake, "Zebra" cake and, of course, sour cream cake. It benefits from the addition of fried nuts or a piece of prunes. The cream is simple, tasty and aromatic, like from childhood.

Energy value per serving

• Calories: 182.8
• Proteins: 9g
• Fats: 10.8g
• Carbohydrates: 12.6g

Ingredients

• Cottage cheese 9%: 400 g
• Sour cream 25%: 200 g
• Powdered sugar: 5 tbsp
• Vanilla sugar: 1 tsp

Cooking steps

1. Blend the cottage cheese in a blender or strain it through a sieve.

   Required ingredients:

   • Cottage cheese 9%: 400 g

2. Transfer the sour cream (it should be very cold) to the mixer bowl.

   Required ingredients:

   • Sour cream 25%: 200 g

3. Add powdered sugar and start mixing with the mixer on low speed.

   Required ingredients:

   • Powdered sugar: 5 tablespoon

4. Add vanilla sugar and mix for another minute.

   Required ingredients:

   • Vanilla sugar: 1 teaspoon

5. The powder and sugar must completely dissolve.

6. Turn on the mixer at maximum speed and whip the sour cream into a fluffy cream.

7. Add sour cream to the cottage cheese in small portions of 2 tablespoons, thoroughly mixing and kneading the ingredients.

   Required ingredients:

   • Sour cream 25%: 200 g

8. It's convenient to do this by hand with a whisk or at the lowest speed of the mixer, otherwise the cream may turn out too liquid.

9. The cream will be ready when the cottage cheese and sour cream become one.

10. Transfer the cream to a pastry bag for further use.