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Cream cheese for smoothing cream cake

7876

Kitchen World

Calorie content 306.3 kcal

Portions 6 port.

Cooking time 105 minutes

Proteins * 10.7 g

Fats * 15.3 g

Carbohydrates* 46.5 g

Content

Cake cream can be made from almost all fermented milk products. The question is what cream consistency you want to get. Today I suggest making a cream-based cream cheese to flatten the cake. The consistency of such a cream turns out to be dense and keeps its shape well.

Ingredients

Powdered sugar 150 g Cream 33% 200 gr. Curd cheese 300 gr.

Cooking process

First of all, pour the chilled 33% cream into a deep container or bowl of a stand mixer.
At a low speed of the mixer, start whipping the cream, gradually adding the required amount of powdered sugar and increasing the speed of the mixer.

When the cream is whipped until a dense, homogeneous consistency, lay out the curd cheese in parts and continue whipping the cream until a fluffy thick consistency.