Cream cheese cake recipe.
Sour cream cheese, suitable for decorating cakes, muffins, filling pastries, as well as an independent dessert with berries or chocolate. And if you freeze it, you get a very tasty and fragrant ice cream. The cream is stable and stable, keeps its shape perfectly and has clear contours.
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Sour cream cheese.
1. Sour cream - 380 g;
2. Curd cheese - 200 g;
3. Powdered sugar - 100 g.
The total yield of the finished product is 680 g.
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Nutritional value of the product per 100 grams:
Proteins - 3g.;
Fats - 25g;
Carbohydrates - 15g;
Calorie content - 305 kcal.
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Recommendations and features of the recipe.
Sour cream not less than 25% fat;
*In this recipe, I used 25% fat President sour cream;
Sour cream as chilled as possible;
*Curd cheese at least 60% fat;
*Curd cheese before kneading as cool as possible;
*Instead of powdered sugar, an organic sweetener is allowed;
Determine the amount of sweetener yourself, starting from the manufacturer's recommendations, where sugar is taken as a basis as a reference unit;
*When using a sweetener, it must be pierced in a blender to a fine powder;
Bowl for kneading ice from the refrigerator;
*Why cool the container before making the cream: https://dzen.ru/media/sladkii_master/...
Knead cottage cheese until very soft;
*If the curd cheese is poorly kneaded, the sour cream will not whip;
*Very soft curd cheese, after the mixer, guarantees stable mixing of sour cream.
*After preparation, remove the cream in the refrigerator for at least 30 minutes and only then start working;
*The cream is suitable for decorating cakes, muffins, as well as filling cakes and when serving as an independent dessert with berries or chocolate;
Shelf life in the refrigerator no more than 2 days;
*Not suitable for freezing as a cream;
*Suitable for 2kg cake assembly;
*Suitable for freezing in the form of ice cream;
Original name sour cream cheese.
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