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➠ Cream cheese with cream, so as not to turn out to be liquid

Cream cheese with cream, so as not to turn out to be liquid

10539

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

Cream cheese with cream, so as not to turn out to be liquid

Content

I propose to prepare an unusually airy cheese cream based on cream, which turns out to be thick, dense and keeps its shape perfectly. This cream can be used not only for decorating desserts, but also for interlayers of cakes and other pastries, as well as fruit and berry desserts.

Ingredients

Cream 33% 100 g Curd cheese 400 gr. Powdered sugar 60 gr.

Cooking process

First, prepare all the ingredients you need. Cream and curd or cream cheese should be well cooled and at the same temperature.

Pour the required amount of cream into a deep container, and then add the curd cheese and the required amount of powdered sugar. Adjust the amount of powdered sugar yourself, depending on what kind of sweetness you want to get the final product.

Using a mixer, beat the mass well until a smooth, airy consistency, gradually increasing the speed of the mixer.

Put the prepared cream cheese cream in a pastry bag, tie it well and place in the refrigerator to stabilize the cream and cool it for about an hour and a half.