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.
1
Blend the cottage cheese in a blender or strain it through a sieve.
- Semi-fat curd cheese (9%): 400 g
2
Transfer the sour cream (it should be very cold) to the mixer bowl.
- Sour cream 25% fat: 200 g
3
Add powdered sugar and start mixing with the mixer on low speed.
- Icing sugar: 5 tablespoon
4
Add vanilla sugar and mix for another minute.
- 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.
- Sour cream 25% fat: 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.
