Curd cream for cake and cupcakes

4 servings

15 minutes

Cottage cheese cream for cakes and cupcakes is a delicate, airy, versatile filling that has conquered European cuisine. It is believed that the roots of this recipe trace back to traditional French patisseries, where the mastery of combining butter and cottage cheese reached perfection. The cream has a velvety texture and a pleasant creamy-vanilla sweetness that makes it ideal for covering sponge cakes, filling cupcakes, or using as an independent dessert. Due to its quick and easy preparation, it has become an indispensable element in home recipes. Its refined taste pairs wonderfully with berries, chocolate, and nuts, adding a touch of elegance to any pastry.

Energy value per serving

• Calories: 494.2
• Proteins: 5.2g
• Fats: 40.7g
• Carbohydrates: 27.8g

Ingredients

• Cottage cheese: 340 g
• Butter: 115 g
• Powdered sugar: 100 g
• Vanillin: 2 g

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Cottage cheese: 340 g
   • Butter: 115 g
   • Powdered sugar: 100 g
   • Vanillin: 2 g

2. Combine all ingredients in a bowl.

   Required ingredients:

   • Cottage cheese: 340 g
   • Butter: 115 g
   • Powdered sugar: 100 g
   • Vanillin: 2 g

3. Whip with a mixer until smooth. This will take about 5-7 minutes.

   Required ingredients:

   • Cottage cheese: 340 g
   • Butter: 115 g
   • Powdered sugar: 100 g
   • Vanillin: 2 g

4. Ready to serve!