The perfect curd cream for a Cake! Recipe for cottage cheese cream with butter.

I cook such a versatile or I would even say unique cream that I can't help but share this recipe. The cream is called cottage cheese cream with butter and all the ingredients are selected by me to get the best product in this category. Although this is not a new cream, but its uniqueness lies in its stable shape, smooth texture and exquisite taste. I have been developing proportions for a very long time to achieve such a curd cream that would completely suit me in all respects, and the other day I made this discovery. This curd cream with butter can be decorated, layered and covered with cakes, decorate cupcakes, fill any cakes, and also serve as an independent dessert. And it will be such a delicious dessert that it can be prepared as an independent confectionery and served in cream bowls with berries, fruits or chocolate.
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Cottage cheese cream with butter:
1. Cottage cheese (fat) - 250 gr;
2. Butter - 200 gr;
3. Condensed milk - 50 g;
4. Powdered sugar - 50 g;
5. Vanillin - a pinch.
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The total yield of the finished product: 550 gr.
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* Important!
* Cottage cheese 9% fat content, I have cottage cheese 18% fat content. The fatter the cottage cheese, the smoother and denser the cream will turn out. I recommend rustic cottage cheese by weight in proven places with queues;
* High-quality cottage cheese has a snow-white color. Cottage cheese with a yellowish tinge is tinted to make it fat, which indicates its poor quality;
* Butter must be natural at least 72.5% fat content, made only from animal cream and milk, without the addition of additional fats. On the package with butter, it should be written: "Butter" or "Butter" an addition is allowed, for example: "Butter from natural cream", "natural Butter", "Rustic Butter". The packaging on which there is no word: "Oil" belongs to the category of spread or combined oil using trans fats, or with the addition of vegetable fats. An example of a spread (margarine) on the package: Creamy, Natural rustic, Maselko, Crumpet, Hostess, Creamer, Sandwich, etc.;
* Condensed milk should be only natural. It should be written on the jar: Whole Condensed Milk and nothing else. If it is written: Condensed milk, this is a product made not from natural milk;
* The oil is cool, it can be at room temperature, the main thing is not softened, but not softened;
* Cottage cheese and condensed milk from the refrigerator;
* Usually, after cooking, the curd cream with butter is very soft and is only suitable for layering cakes, filling cakes and applying caps to cupcakes;
* If you need a thick cream (especially on the final layer of the cake), I recommend putting it in the refrigerator for an hour, if necessary, mix it with a mixer a little and work only with cold cream. When cold, it holds its shape perfectly and fits stably, even on a vertical surface;
* Store the finished curd cream in a closed form in the refrigerator, no more than 3 days from the date of preparation;
* Shock freezing is not allowed;
* Suitable for almost all types of confectionery (cakes, pastries, desserts, cheesecakes, cupcakes, tarts);
* Can be served as an independent dessert with berries, fruits and chocolate.
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