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Cream cheese for cake
Cream cheese for cake is the perfect combination of lightness and stability. It provides enough density to hold its shape on confectionery creations and is also suitable for smoothing sides. The balanced taste of the cream allows you to enjoy it even in layered desserts. It successfully adds a creamy taste with a moderate amount of sugar, so it does not become overly sweet. A special feature of this recipe is that the cream is stable in the refrigerator but easy to spread and creates a smooth surface on cakes at room temperature.
Ingredients
Mlekovita mascarpone cream-cheese 250g
250 g
Burenka Ultrapasteurized Cream 33% 200g
300 ml
Dobryk Sugar Powder 350g
120 g
Dr.Oetker Vanilla Sugar 8g
5 g
Bona Salt 1kg
5 g
Preparation steps
01
Prepare the ingredients — Chill the cream, cream cheese, mixing bowl, and beaters. Sift the powdered sugar to remove any lumps. Checkpoint: All ingredients are well chilled, and the powdered sugar is light and lump-free.
02
Make the cream — Whip the cream to stiff peaks. In a separate bowl, beat the cream cheese with powdered sugar, vanilla sugar, and a pinch of salt until smooth, then gently fold in the whipped cream. Checkpoint: The cream is smooth, fluffy, and fully combined.
03
Adjust the consistency — If needed, adjust the texture with a little more cream cheese or powdered sugar, mix gently, and use for cakes or desserts. Checkpoint: The cream holds its shape while spreading smoothly without running.
Where to order ingredients
Select the required ingredients in one of the stores
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