How to cook cream cheese at home – step by step recipes with photos

The content of the article

The classic cream cheese for air cupcakes and other light desserts is prepared from cold curd cheese and soft butter, which is predominantly rich cream. Creamy, melting on the tongue mass is used both as a filling and for decoration. Cream cover the surface and sides of wedding cakes, draw fancy curly patterns, form tall “caps” on muffins, biscuit cakes, and casseroles. The main thing is to choose quality ingredients and find the perfect recipe..

What is cream cheese

Homogeneous, moderately sweet cream cheese is not a fashionable whim of modern pastry chefs and far from a novelty in world culinary. A unique product with a pronounced creamy taste and delicate texture was mentioned in French sources more than 300 years ago, and the French, as you know, will not advise bad things. Original cream cheese cream is traditionally used in popular desserts, appetizers and even some main dishes – it all depends on the creativity of the cook.

Cream cheese in a wooden bowl

How to make cream cheese

A light cream cheesecake for cupcakes, rugs or cheesecake can be made in minutes by combining the main components – cottage cheese, butter, icing sugar and a little vanilla. Cheese should be almost icy, and butter, on the contrary, softened. Therefore, the day before cooking, the curd should spend the night in the refrigerator, and not at room temperature. Store the finished cream preferably not more than 5 days in a pastry bag.

Cream cheese

The foundation of the right cream is high-quality cheeses made from cow’s milk and fat cream. These include Alpine Almette, Italian cream cheese Mascarpone, Violet, Philadelphia originally from the USA and Hohland, which has been in production in Germany since 1927. This is the base, but if you want, fabulously expensive imported products from the store can be replaced with cheese made at home.

Cottage Cheese Cream

  • Cooking time: 30 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 350 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

To make a real dessert, you must follow the recipe to the nearest gram – only in this case it will turn out to be homogeneous, not too cloying and well retaining its shape, unlike analogues with condensed milk. It is used to smooth the surface of finished desserts and cover the so-called “naked cakes” in which only the space between the cakes is smeared with mousse or sweet sauce. Such a cake can be stored for several days in the refrigerator and even in an ordinary room, if the room temperature does not exceed 17 degrees.


  • curd cheese – 340 g;
  • butter – 115 g;
  • icing sugar – 100 g;
  • vanilla extract – 2 tsp.

Ready-made cream cheese with cashew nut

Cooking method:

  1. Place home or store cheese in the refrigerator for the whole night so that it becomes as hard as possible, but does not ice.
  2. Leave the oil at room temperature. It should be of high quality, creamy, with a fat content of more than 80%, so that the cream does not acquire an unpleasant oily taste.
  3. Beat butter with sour cream and powder for 5-7 minutes until smooth.
  4. Add vanilla extract, whisk again.

Chocolate Cream Cheese

  • Cooking time: 8 hours 20 minutes.
  • Servings Per Container: 12 Persons.
  • Calorie content: 331 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

Chocolate cream cheese cheese cream is a delicacy that you can often pamper yourself and loved ones. Cheese is recommended to use cottage cheese, not processed or hard varieties, otherwise the consistency will not turn out perfect. As for salt, the insignificant content in cheese will not affect the taste of the finished dish, and will reveal even more magnetic chocolate notes – it is not for nothing that some desserts are specially added. Beat very carefully so as not to damage the airy texture.


  • cream (33%) – 500 ml;
  • curd cheese – 300 g;
  • icing sugar – 100 g;
  • chocolate – 200 g.

Chocolate cream cheese in bowl

Cooking method:

  1. Leave the cream on the shelf of the refrigerator for about 8 hours.
  2. After 8 hours, remove from the refrigerator, pour 50 ml into a separate bowl.
  3. Whip cream for 6-8 minutes, first on medium, and then at maximum mixer speed.
  4. Gradually add powdered sugar.
  5. Add cottage cheese, mix.
  6. Grind a bar of chocolate manually or with a knife. You can use chocolate with additives, for example, mint.
  7. Boil the remaining 50 ml of cream, pour the chocolate. Leave for a couple of minutes so that it begins to melt. Mix.
  8. Add melted chocolate to butter cream, beat with a mixer. If necessary, add a little more icing sugar.

From sour cream

  • Cooking time: 24 hours.
  • Servings Per Container: 4 Persons.
  • Calorie content: 206 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

Cake with cheese cream based on fat sour cream not only has a fantastic taste, but also looks luxurious on the festive table. It is easy to give a dessert a traditional, exotic, unobtrusive pastel or any other desired shade with the help of food coloring, for example, gel, which is in great demand among cooks due to its special texture. No less beautiful color and mouth-watering aroma will give cocoa, puree from fresh or frozen fruits, berries. It is important not to overdo it with pigments, adding them gradually and gently interfering with a tablespoon.


  • sour cream (20%) – 400 ml;
  • icing sugar – optional.

Sour cream and curd cheese in a glass bowl

Cooking method:

  1. Put sour cream with a fat content of at least 20% in cheesecloth, folded four times.
  2. Place the gauze bag in a colander, fix in a deep bowl. Leave for 24 hours.
  3. After a day, drain the excess fluid. If desired, mix the cream with icing sugar to make the mass denser and sweeter.

From kefir

  • Cooking time: 24 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 49 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

A thick cream cheese for cake, crispy shortbread cookies or a low-calorie dessert with fresh berries can be prepared from fermented milk products with a maximum concentration of fat. Kefir, fermented baked milk or sour cream are pre-frozen, placed in a gauze section and must be suspended so that all excess liquid is glazed. This is the most democratic and profitable option, for the preparation of which even an electric mixer is not required – all components are mixed manually.


  • kefir – 900 ml;
  • icing sugar – 30 g.

Semi-finished product for kefir cheesecake

Cooking method:

  1. Kefir put in the freezer, freeze.
  2. Remove from packaging. Transfer to a gauze bag in a frozen state.
  3. Fix it over a deep container. Whey will drain for up to 12 hours or more.
  4. Transfer the mass from gauze to a bowl, gently knead with a fork.
  5. Gradually add powdered sugar, mix kefir cream.

With cream

  • Cooking time: 70 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 248 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

A thick cream of cream cheese and fat cream is ideal for decorating cakes, cakes and other desserts. With its help, it is easy to hide such baking errors as uneven edges, cracks, breaks. To have enough mass for the whole cake, you need to calculate in advance how many ingredients will be needed to implement the idea. The more cream it takes to smear the cakes, the smoother and better the result. The first layer should be very thin, it “grabs” the crumbs, so that later they do not spread out over the product. The next coat can be applied after cooling..


  • cream cheese – 500 g;
  • cream (33%) – 100 g;
  • icing sugar – 70 g.

Cream Cheese with Cream in a Bowl

Cooking method:

  1. Cool the cream well, beat until peaks. Make sure that they do not turn into oil.
  2. Introduce powdered sugar in small portions.
  3. Add cream cheese, beat until smooth.
  4. Put the cream in the refrigerator for about an hour.

Oil free

  • Cooking time: 48 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 195 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

The era of cakes with “creepy roses” is gradually disappearing into oblivion. Sugar butter patterns that melt even at room temperature are being replaced by elegant European desserts with a refreshing cream cheese. The cream completely covers the upper part and sides of the cake, then they are smoothed with a pastry shovel or a regular tablespoon – the more careless the drawing will turn out, the more effective, textured and creative it will look. It is only important to follow the recommendations step by step, carefully study the photos of each stage and not be afraid of unexpected ingredients such as vinegar and salt.


  • milk – 500 ml;
  • cream – 250 ml;
  • sour cream – 200 ml;
  • icing sugar – 190 g.

Whipped cream cheese

Cooking method:

  1. Put all the ingredients on the kitchen table so that they get the same temperature.
  2. Mix cream with sour cream.
  3. Gradually pour in the milk, whisking until smooth..
  4. Cover the bowl with a towel, keep warm. Do not touch for 4-7 hours until the mixture hardens slightly. When the mass starts to move away or crack slightly at the edge with a slight turn of the bowl, you can continue.
  5. Build a steam bath. Warm the mixture until the whey is separated, without stirring.
  6. Remove from heat, wrap, leave for 8-10 hours.
  7. Lean back onto a thick cloth, hang over an excess liquid container for 3-4 hours. You should get about 500 g of cream and 550 ml of whey..
  8. Mix with powdered sugar.

Pistachio Cream Cheese

  • Cooking time: 40 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 783 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: easy.

The less decor on the cake, the more interesting should be the color of the cream itself. It all depends on the technology and ingredients. If you mix the cream with a small amount of currant or raspberry puree with stones for a minute, you will get a beautiful marble pattern with thin veins and stains. A uniform lilac-pink color is achieved with prolonged whipping with dyes. But desserts with a greenish pistachio hue look even fresher and more unusual..
Eclairs with pistachio cream cheese


  • cream (33%) – 220 ml;
  • white chocolate – 100 g;
  • butter – 50 g;
  • pistachio paste – 50 g.

Cooking method:

  1. Mix cream with pistachio paste.
  2. Warm the mass over low heat, mix until smooth.
  3. Break a bar of white chocolate into small pieces, add to the pistachio-creamy mass.
  4. Shuffle, remove from heat.
  5. When the mass has cooled slightly, beat with a whisk manually. If necessary, you can use a mixer, but in this case it is important not to interrupt the cream.
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