Yogurt cream. Yogurt cream for cake. Light yogurt cream with fresh berries

Cakes cannot do without such an addition as cream, but not everyone can afford to eat this dessert due to the increased sweetness of the dish, plus the fatty butter cream. Just goodbye figure! But for all those with a sweet tooth, there is a solution - this is yogurt cream for the cake. Today we will tell you a recipe for yogurt cream for a cake that will captivate you with its delicate taste and allow you not to worry so much about your slim figure.

Three simple recipes for yogurt cream for cake

We will give you more than one recipe for yogurt cream for cake, today there will be 3 of them, each of them is good in its own way, and you will appreciate everything yourself as soon as the cooking is finished. The first thing we will have is yogurt cream for.

Yogurt-based cream for sponge cake

Making your own yoghurt cream for a cake is not at all difficult, just a little effort and dexterity and now you have a delicious “additive” to the sponge cake in your bowl. The preparation of this dessert “sauce” will naturally begin with familiarization with the ingredients included in the composition:

A packet of gelatin.
A glass of granulated sugar.
White, only white natural yogurt - half a liter.
2 tbsp. heavy cream.
Lemon syrup or juice - 70 ml.
80 ml of water to dissolve gelatin.

Preparing the mixture for soaking the cake

The preparation process for this simple recipe will take you at home a maximum of 40 minutes. Now let's move on to how to prepare yoghurt cream for a cake with sponge cakes.

The action diagram will now be described step by step, look at the diagram and act:

Arm yourself with a deep bowl and pour all the natural yogurt into it, and then add half a glass of granulated sugar. Take a whisk or mixer and beat the mixture thoroughly until your sugar is completely dissolved.
Pour lemon syrup or juice into the bowl with the sugar-yogurt mixture, turn on the mixer again or take a whisk and start whisking until a fluffy “mash” is obtained. Beat for at least 20 minutes.
Take a small saucepan and pour water into it, put the saucepan with water on gas and wait for it to boil. The water has boiled, remove it and let it cool, the temperature of the cooled water should be 30 degrees, no more.
Pour the entire gelatin packet into warm water and stir until dissolved. You must stir so that there is not a single lump in the water. Stir, leave the gelatinous “slurry” alone for three minutes.
Three minutes have passed, add the gelatinous “slurry” to the yogurt. Turn on the mixer and beat well.
Take a bowl, pour cream into it and pour in half a glass of granulated sugar. Beat until the sugar dissolves for about 7 minutes. Pour the cream into the yogurt and mix these two ingredients until smooth.
Cover the finished mixture with a lid and put it in the refrigerator for an hour and a half. The time is up, you can take your sponge cakes and feel free to spread them with your own prepared cream.

Small instructions for storage - this sweet mass is stored for a whole week, naturally standing in a dark and cold refrigerator. So you can enjoy this snow-white sweet mass for a long time without worrying about its unsuitability for consumption.

Cream with cottage cheese and yogurt

Our second recipe will tell you how to prepare curd and yogurt cream for a cake. Products needed for cooking:

5% cottage cheese - 400 gr.
White natural yogurt - 400 gr.
200 g granulated sugar.
20 gr. gelatin.
80 gr. filtered water.

How to prepare the cream

Our instructions for action will be as clear as the previous one, so this cooking at home will not cause you any difficulties. Let's start cooking:

Pour water into a cup and pour out all the powder from the pack of gelatin. We are waiting for the powder to swell completely.
You need a deep bowl to mix granulated sugar, yogurt and cottage cheese, mix them together and start beating using a mixer or an electric blender whisk.
Place the gelatin “slurry” in a water bath and stir all the time until all the lumps are gone. The lumps are gone, remove from the stove and leave to cool.
Set the mixer to medium speed, beat the yogurt-curd mass and gradually pour the dissolved gelatin into it. You must beat everything so that you end up with a fluffy curd and yogurt cream for a snow-white cake.

That’s it, the cream is ready to spread, so take the cakes and boldly spread them with the snow-white sweet mass and put them into a beautiful and appetizing cake on a dish suitable for dessert.

Cream with cream and yogurt

Now it’s my turn to tell you how to prepare creamy yoghurt cream for the cake. It won't just be a sweet white mass, it will have splashes of sunny red orange. First, let's go through the ingredients needed for cooking:

800 ml white yogurt.
A glass of heavy cream.
100 gr. Sahara.
A packet of gelatin.
One large orange.

Preparing the impregnation for the cake

Preparation of this recipe, step by step:

Pour gelatin into a plate, add water and leave the gelatin granules to swell. Place the gelatin on the stove in a pre-prepared water bath and melt the lumps. Let cool.
Wash the orange well, and then take a grater and grate the citrus on it. You should end up with citrus zest shavings. We do not remove the orange to the side, but squeeze out all the juice from it, to the last drop.
Pour the yogurt into a deep bowl, add all the grated zest and add orange juice. Mix.
Now pour in the cooled gelatin, knead again and put this mass in the refrigerator for 10 minutes.
Mix the cream with granulated sugar, the sand should dissolve! Pour the sweet cream into the cooled citrus-yoghurt mixture and begin to beat with a mixer until you obtain a beautiful fluffy mass with red specks.

We pack the finished creamy yoghurt cream for the cake into cake layers, layer by layer, and get a great-smelling and very appetizing dessert with sourness.

Now you know the three best recipes for making yogurt cream for a cake at home. These recipes can be safely passed on from one generation to another, because all these dishes have an excellent taste that any sweet tooth will appreciate. And our delicious photos for each cooking option will help you choose your dessert favorite.

The most accurate and complete description: yogurt cream for sponge cake without cream, recipe with photos step by step - from the best chefs in a large but informative article collected from all corners of the Internet and books.

The main advantage of this cream is its lightness. And this applies both to the taste and to the technique of its preparation. If you are tired of butter-based creams and want something less fatty, then this recipe is just for you.

In general, I think that this cream is just a summer option. Agree that in the heat you want something less high in calories in combination with fruits and berries. And cream made from yogurt and cream is an ideal option.

A few words about the necessary ingredients. We will need heavy cream from 30%, it must be cold and fresh. Before whipping, it is better to put them in the freezer for 30 minutes along with the whisks and bowl of the mixer.

Yogurt should be taken with maximum fat content. Not drinkable! This is important, otherwise all the cream will flow. This time I got 8%, which is the maximum I've seen. Usually, I use Vologda yogurt 6%, but since I am now in another city, I took Fruttis to try. I didn't like the yogurt itself; it was sour. Next time I will give preference to Activia or Danone.

I always take yogurt with the same filling as the berries in the layer. This time I have a combination of strawberry yogurt and fresh strawberries. This is a very good filling option, but my favorite is peach.

There are two ways to stabilize the cream: using gelatin and using a cream thickener. I always do it according to the second option, it’s much simpler and the result is predictable. You need to take proven gelatin and add it very carefully into the cream, otherwise it may seize in lumps, which is then quite noticeable in the cream.

This is the thickener I use.

So, how to make yoghurt cream with cream for sponge cakes at home, recipe with photos step by step.

Ingredients:

400 g cream (33% in my case)
200 gr. yogurt (6%-8%)
2 packs of cream thickener
100 grams of powdered sugar (to taste)

Preparation:

The preparation of this cream is extremely simple. Pour the cream into the mixer bowl, add powder and 2 packs of our thickener. The amount of sugar can vary, a lot depends on the yogurt itself, on how sweet it is. By the way, I really didn’t like the powder in the photo either. It has lumps and dissolves very poorly (I recently made gingerbread cookies, and there were still small grains left in the glaze on my gingerbread cookies), in general, I don’t recommend it.

Whip our cream to stiff peaks. With my mixer power (600 Watt), the whole process takes me 3-5 minutes. More details about whipping cream can be found in my article - whipped cream cream.

How can you tell if the cream has whipped? If you turn the bowl upside down, the whipped cream will stay in place.

Next, simply mix our yogurt into the whipped cream with a silicone spatula. We try to do this extremely carefully in order to preserve all the delicacy of the structure. Yogurt must be cold! About the same temperature as cream.

That's it, our cream is ready. Isn't it easy? And also incredibly delicious!

If suddenly, you cannot find such thickeners in your city (which is quite acceptable in small towns, and even more so in villages). Then prepare this cream with gelatin. For this serving we will need 10 grams of gelatin.

I would recommend using gelatin from Dr. Oetker. It has been tested by me personally more than once, and has never failed.

I always choose the instant option. Pour in warm water (not higher than 60º), stir until dissolved and ready. No need to wait for it to swell. Gelatin should be dissolved in a ratio of 1:5 to water. That is, for 10 grams of gelatin we take 50 grams of water.

Another incredibly convenient option is sheet gelatin; you can easily pour it with water without measuring grams, since it absorbs exactly the amount of water it needs. The most common version of sheet gelatin in the photo.

Add ready-made gelatin (if you have a different brand, then use the instructions, it usually describes in detail how to prepare it) to the cream after it holds its shape well. Pour the gelatin in a thin stream while whisking (reduce the speed to medium).

Here's what it looks like in a cutaway cake. This is a vanilla Sponge cake, yogurt cream and peaches. The top of the cake is lined with cream cheese. All links are clickable and recipes are available to you.

But this cream is in Milk Girl. This is just the option with strawberry yogurt and fresh strawberries.

This portion of cream is just enough for a standard portion of the Milk Girl cake or a sponge cake of 4 eggs in an 18-20 cm mold. For cakes with a large diameter, you need to increase the portion of cream.

If you want to calculate how much cream you will need for a particular mold diameter, then in this article I described everything in detail, click on it and you will get to the right place - Recalculating the amount of cream for cakes of different diameters.

You won't be able to smooth the cake with this cream. Other creams are suitable for this, such as ice cream, butter cream cheese, ganache, and cream cheese cream. All recipes are on the blog, click on the name of the cream and you will be taken to the desired page.

Delicious cakes and bon appetit.

Yogurt cream for a cake is somewhat reminiscent of a soufflé. Its consistency is incredibly delicate, and it itself is not as high in calories as most pastry creams.

Universal yoghurt cream for cake

The cream prepared according to this recipe is suitable for soaking absolutely any cakes.

And if desired, you can even diversify it with fruits or berries.

Required Products:

small packet of gelatin;
three tablespoons of powdered sugar;
half a kilogram of yogurt;
about 300 grams of very heavy cream;
50 milliliters of lemon juice.

Cooking process:

Place gelatin in a glass and pour juice over it. Leave for a while to allow the contents to expand in size.
While this process is going on, take the previously well-chilled cream and beat it thoroughly. Then add powdered sugar to them.
In another container, beat the yogurt quite a bit and mix it with gelatin.
Now carefully add this mixture to the cream, stirring constantly.

Recipe for sponge cake

Yogurt cream for sponge cake is prepared almost the same as universal. The result is a very tasty and delicate impregnation for cakes.

Required Products:

a glass of sugar;
30 grams of gelatin;
60 milliliters of lemon juice;
half a liter of natural yogurt;
about 100 milliliters of clean water;
heavy cream – 350 grams.

Cooking process:

Take a deep bowl, place the cream with half a glass of sugar in it and begin to beat. This should be done until the sugar is completely dissolved.
Pour lemon juice into the resulting mass and take up the mixer again. This time you will have to beat for a long time, about 20 minutes, so that the mixture turns out very, very fluffy.
Heat the amount of water specified in the recipe to about 30 degrees (no longer needed). Pour the contents of the gelatin packet into it and stir until everything is dissolved. Let the mixture sit for about three minutes.
After the allotted time, the swollen gelatin is poured into the yogurt mixture. The whole mass is whipped again.
Take another container and combine the remaining sugar and cream there. Bring the mixture to the desired state using a mixer for about 7 minutes.
Now all that remains is to mix the contents of both bowls and put the resulting cream in the cold for at least an hour.

Read also: Banana cake in the oven recipe with photos

Curd and yoghurt cream

Of course, a cake and any pastry in general is a fabulous pleasure. But there are a minimum of useful components. But why not add them with curd and yoghurt cream?

Required Products:

good medium fat cottage cheese – 400 grams;
150 grams of sugar;
about 130 milliliters of clean water;
350 milliliters of natural yogurt;
30 grams of dry gelatin.

Cooking process:

First, prepare the gelatin. To do this, fill it with water and set aside for at least 30 minutes.
At this time, you need to grind the cottage cheese through a sieve, mix it with yogurt and repeat the procedure again.
Pour sugar into the resulting mass and turn to the mixer for help.
The gelatin must be slightly melted over low heat to obtain a completely homogeneous mixture. After this, it is added to dairy products.
The final step is to let the cream sit in the refrigerator for a little over an hour.

With added condensed milk

For this recipe, it is very important to use only quality ingredients. Condensed milk must be real, high fat, otherwise the result will disappoint you.

Required Products:

a jar of heavy cream;
about 400 grams of condensed milk;
one lemon;
100 grams of powdered sugar;
500 grams of natural yogurt.

Cooking process:

This cream will take a lot of time. First you will have to combine yogurt with lemon juice and condensed milk, beat everything thoroughly with a mixer at medium speed and refrigerate for at least 7 hours.
After the allotted time, the cream is thoroughly whipped in another bowl and powder is added to it.
Both masses must be combined and brought to the desired consistency using a mixer.

Creamy yoghurt cream

Homemade cream is best for making this cream, but if you can’t buy it, then just take the fattest one. As a result, you will get a mass with an incredibly soft and airy texture.

Required Products:

about 300 milliliters of heavy cream;
100 grams of powdered sugar;
good, thick yogurt - 300 grams;
just a little vanilla if desired.

Cooking process:

We use only cold cream and beat it until peaks appear. Gradually add powder while continuing to work with the mixer.
That's all. All that remains is to pour yogurt into this sweet mass, add vanillin and, turning on the mixer at medium speed, bring the cream to the desired state.

Option with sour cream

Another variation of the cream using dairy products. Just keep in mind that you will need sour cream with a high fat content.

Required Products:

a packet of gelatin;
a glass of sugar;
about 400 grams of sour cream (preferably homemade);
130 milliliters of water;
100 grams of yogurt without additives.

Cooking process:

Place the water on the fire and heat it slightly (you can also do this in the microwave). Pour gelatin into the same container and leave for 10 minutes.
Place the sour cream in another bowl (it must be very cold) and use a mixer to turn it into an airy mass.
With the mixer running, carefully add the sugar.
Heat the gelatin, which is already swollen, a little, but do not let it boil, and add it to the mixture with sour cream. We also pour in the yogurt, but it is advisable to continue whisking the tasty mixture all the time.
Place the cream in the cold for an hour, after which you can use it for its intended purpose.

With gelatin

This ingredient allows the cream to hold its shape well. If you wish, you can add any other fillers here.

Required Products:

20 grams of gelatin and 50 milliliters of water for it;
two tablespoons of lemon juice;
150 grams of powdered sugar;
500 grams of cream and yogurt each;

Cooking process:

Mix some of the powdered sugar with yogurt, lemon juice and beat thoroughly.
In another container, combine the cream with the remaining powdered sugar and turn them into tight peaks.
Dissolve gelatin in water so that there are no lumps. Pour this mixture into a bowl of yogurt, and then add it all together to the cream.
It remains to put the cream in the refrigerator for an hour.

With added butter

Using butter makes the cream thicker and richer, but no less tasty.

Required Products:

about 300 grams of butter;
approximately 150 grams of powdered sugar;
yogurt – 350 grams.

Cooking process:

We make a homogeneous mass of powder and oil using a mixer.
Continuing to beat the mixture, add yogurt to it.
Place the finished cream in the cold for an hour and a half.

Recipe No. 1 “Classic”

This cream can be called universal. It is suitable for soaking any cakes. You can add fresh or frozen berries to it.

Ingredients:

450 ml pure yoghurt;
300 ml heavy cream (from about 30%);
3 tsp. granulated sugar with a slide;
1 p. gelatin (small);
3 tbsp. l. lemon juice.

Preparation:

Combine lemon juice in one container with gelatin and leave for a while. The resulting mass should increase in volume.
In the meantime, you need to prepare the remaining products. Take pre-chilled cream and beat it thoroughly. Gradually add crushed sugar during the process.
Separately, lightly beat the yogurt and add the gelatin mixture with lemon juice.
The resulting mixture is carefully according to Art. l. add to the cream, stirring continuously until smooth.

Recipe No. 2 “Biscuit”

It is prepared almost the same as the classic one. It makes a very tasty sponge cream for a yogurt cake.

Ingredients:

450 ml yogurt;
350 ml heavy cream;
30 g dry gelatin;
0.5 tbsp. clean water;
1 tbsp. granulated sugar;
60 ml lemon juice.

Preparation:

In a deep bowl, you need to mix the specified amount of cream with half a glass of sugar and start beating at medium power of the blender.
Add lemon juice to the prepared mixture and use the blender again. This time you will have to beat for much longer, at least 20 minutes, so that the contents of the bowl increase in size.
The water must be preheated to 25-30 degrees, no more. After this, pour the gelatin into it and stir until completely dissolved. Let it brew for about 3 minutes.
As soon as the gelatin swells, you can pour it into the yogurt mixture. And at this stage you will need a blender again.
In a separate deep container, combine the remaining cream with granulated sugar. Beat for exactly 7 minutes
At the last stage, combine the two just prepared masses until smooth and place in the refrigerator for at least 1 hour.

Recipe No. 3 “Sour cream”

It happens that you don’t have one of the main products on hand, namely a thickener. In this case, there is a good recipe according to which you can prepare a very delicate, airy cream for a yogurt cake.

Ingredients:

300 ml yogurt;
300 ml thick sour cream;
200 g powdered sugar;
1 p. vanilla sugar.

Preparation:

Place the sour cream in a large glass and beat until it reaches the consistency of butter. Readiness can be determined by the whisk. The remains of the sour cream mass should stick well to it.

After this, add powder and beat again. Pour all the vanilla sugar into the yogurt and mix thoroughly. According to Art. l. add to the sour cream mixture while whisking simultaneously.

If the consistency of the finished cream is not as thick as required, then you can add 1 pack of cream thickener.

The finished impregnation without gelatin does not require additional time to brew. It can be used when ready. But the finished cake will still have to be kept in the refrigerator for a couple of hours.

Also, if thick enough, it serves as an excellent decoration for the surface of a culinary product. The entire process of preparing the cream will take approximately 10-15 minutes.

Recipe No. 4 “Curd”

Yogurt cream for cake can also be useful if you add cottage cheese to it. Little kids will love it.

Ingredients:

400 ml yogurt;
300 g 5% cottage cheese;
1 tbsp. granulated sugar
20 g dry gelatin;
100 ml purified water.

Preparation:

Pour water into a deep bowl or cup, add all the gelatin and mix. Set aside until the gelatin swells completely.
Separately, in a larger container, combine yogurt, cottage cheese and granulated sugar. First mix the ingredients and then use a blender.
During this time, place the suitable gelatin in a water bath and stir continuously until the last lump dissolves. Set aside and allow to cool completely.
Now start beating the yoghurt-curd mass. Before starting, set the blender to medium speed (if available), and during the process itself, gradually pour in gelatin.
Thick yogurt cream for the cake should be fluffy and snow-white when finished.

Recipe No. 5 “With fruit syrup”

Syrup is an excellent substitute for sugar. For the culinary process, peach, raspberry or strawberry are suitable. It turns out very tasty.

Ingredients:

200 ml yogurt;
5 tbsp. l. milk (preferably homemade);
2 pcs. eggs (you will need whites);
6 tbsp. l. fruit syrup;
1 p. gelatin;
0.5 p. vanillin;
2 tsp. lemon juice;
100 ml of clean water.

Preparation:

At the very beginning, break the eggs in advance, separate the yolk from the white. Transfer the last component to a small plate and place in the refrigerator for an hour. When cooled, beat until creamy, gradually adding lemon juice.
Separately, heat the required amount of water to 25-30 degrees. Add gelatin and stir. Set aside for 5 minutes, then put in a water bath and heat until completely dissolved.
Now the gelatin needs to be given time to cool. Then combine with yogurt, vanilla and fruit syrup.
At the end, in the almost finished cream, carefully according to Art. l. add whipped egg white. Grease the cakes with a homogeneous mass, combine and put in the refrigerator for several hours.

Recipe No. 6 “Sweet tooth”

As an option, you can prepare yogurt cream for the cake with condensed milk. Just what you need for those with a sweet tooth.

Ingredients:

600 ml yogurt;
200 ml cream (from 30%);
100 g powdered sugar;
380 ml condensed milk (thick);
1 lemon.

Preparation:

In a deep bowl, combine yogurt with condensed milk and lemon juice. Beat well with a blender at medium power, then put in the refrigerator for 8 hours.
As soon as time has passed, take out the chilled cream and beat until stiff. Gradually add powdered sugar during the process.
Add the finished creamy mixture to the yogurt cream base and beat until smooth.

Recipe No. 7 “Soufflé”

At home, it is possible to make yogurt cream for a soufflé-shaped cake. Prepared in 3 stages.

Ingredients:

0.5 kg thick yogurt;
150 ml homemade sour cream;
200 ml condensed milk;
20 g gelatin;
0.5 tbsp. clean water.

Preparation:

Combine yogurt and sour cream, beat thoroughly. This will take literally 2-3 minutes.

Add the specified amount of condensed milk and beat again.

Dilute gelatin in water, stir, let it swell. Heat in a water bath, stirring constantly until all lumps dissolve. Set aside, cool, add cream and use the blender again.

Recipe No. 8 “Strawberry”

Strawberries in cream make any cake even tastier. The remaining pieces can be used to decorate the surface of the product.

Ingredients:

400 ml yogurt;
150 g brown sugar;
250 g fresh strawberries;
10 g gelatin;
0.5 purified water.

Preparation:

Dissolve sugar in yogurt on the stove.
Pre-prepare the gelatin mass. Add to cream base.
Remove the stems from the strawberries, wash them thoroughly and add. Beat until smooth.
Immediately spread the prepared cream onto the cakes, combine and refrigerate for several hours.

To make the cream for the yogurt cake successful, it is advisable to take natural ingredients, that is, homemade or store-bought, but with an average calorie content. If used with low fat content, the cream will be too thin and bland. After all, calorie content can be reduced by reducing the dose of sugar.
When whipping yogurt with added powdered sugar, it will take no more than 5-6 minutes at medium speed of the kitchen appliance.
To make the cream truly fluffy, powdered sugar should be sifted through a sieve, like flour.
Properly prepared cream with yogurt can be stored for a long time in a food container tightly closed with a lid for about 5-7 days. Can be used not only for cakes, but also as a pancake filling.
In addition, they decorate ice cream and season fruit salads.
If the cake is being prepared for a children's party, then natural dyes can be added to the cream to make it visually attractive. For example, take freshly squeezed carrot or beet juice.
If there is no vanillin, then it can be easily replaced by such an aromatic spice as cinnamon.

As you can see, yogurt cake cream is prepared quickly and does not require a large list of ingredients. The main thing is to act consistently. Bon appetit.

Recipes for making cream and other confectionery decorations 3,083 Views

Cakes have become one of the most important elements of every holiday feast. And a good creamy filling for the cake is half the success of the whole dessert! We will tell you how to make your cake not just good, but wonderful, and all thanks to the cream recipes described below. All of them are based on yogurt; these cream recipes came to us from American cuisine, where they are used in every second prepared cake. Let's look at each of them in as much detail as possible!

Read also: Prague cake recipes in a slow cooker

Creamy yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings:
Kitchen appliances and utensils:

Ingredients

sugar - one and a half glasses;
gelatin - small package;

water - 80-100 ml;
lemon juice - 70 ml;
heavy cream (approximately 33%) - 2 tablespoons.

Step-by-step preparation of yoghurt cream with cream

The first step is to pour all the natural yogurt into a mixer bowl or into a regular one. After this, add a glass of sugar.
Armed with a whisk, beat the contents of the bowl until the sugar is completely dissolved. With a mixer you need to beat at high speed for about 5-7 minutes.
It's time to add lemon juice to our sugar-yogurt mixture.
Whisk the contents of the bowl until you get a fluffy mixture. You will have to beat for about 20 minutes.
Boiled water must be immediately removed from the stove and allowed to cool slightly, to about 37-40 degrees, so that it is only slightly warm.
Pour two tablespoons of cream into a deep plate or small bowl and add half a glass of sugar to it. Whisk until the granulated sugar is completely dissolved in the cream, this will take about 5-7 minutes.
Pour the cream into the yogurt and whisk the entire contents of the bowl again until smooth.
Our cream and yogurt cream for the cake is ready! Now you need to cover it with a lid and put it in the refrigerator for about an hour and a half.

Video recipe

Check out the video recipe for making yoghurt cream for a cake with cream. Store this cream in the refrigerator for about a week!

Recipe for curd and yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings: for two cakes with a diameter of 24 cm.
Kitchen appliances and utensils: mixer or silicone whisk with a bowl, saucepan, stove.

Ingredients

sugar - glass;
natural white yogurt - half a liter;
gelatin - small package;

water - 80-100 ml;
lemon juice - 70 ml;
cottage cheese (5% fat) - 400 g.

Step-by-step preparation of yogurt cream with cottage cheese

The first step is to start with natural yogurt and pour it into a mixer bowl or into a regular one. After this, add a glass of sugar.
Whisk the contents of the bowl until the sugar is completely dissolved. With a mixer you need to beat at high speed for about 5-7 minutes.
Add lemon juice to our sugar-yogurt mixture.
Now you need to beat the contents of the bowl for about 20 minutes until you get a fluffy mixture.
It's time to add cottage cheese. Add it to the sugar-yogurt mixture and distribute it evenly throughout the mixture with a spoon or immediately beat it with a mixer at high speed. Whisking at the very beginning can be quite problematic; in this case, a metal whisk will come in handy.
Pour water into a saucepan and then put it on high heat. We wait until the water in the pan boils.
The boiled water must be immediately removed from the stove and allowed to cool slightly so that it is only slightly warm.
Pour a packet of gelatin into warm water and stir the liquid until it dissolves. There shouldn't be even the slightest lump left! Let the gelatin liquid rest for three minutes.
Once the time is up, pour the gelatin liquid into the bowl of yogurt. Beat well with a mixer or whisk.
Our curd and yogurt cream is ready! Place it in the refrigerator for an hour and a half.
After the time has passed, you can take our cream out of the refrigerator and feel free to spread it on biscuits!

Recipe for cake cream made from yogurt and condensed milk without gelatin

It is worth understanding that it is impossible to make a good cream for a cake without some kind of thickener. It simply won’t hold its shape, and everything will drain from the biscuits directly onto the plate. But if you have already set out to prepare a delicious cream without using gelatin, then we have prepared a recipe for you in which we will replace it with agar-agar. It is a plant-based thickener and does its job perfectly!

Cooking time: 25-30 minutes.
Number of servings: into two cakes with a diameter of 24 centimeters.
Kitchen appliances and utensils: silicone whisk with bowl, saucepan.

Ingredients

agar-agar - 5 g;
natural white yogurt - half a liter;
condensed milk (not boiled!) - 200 ml;

fresh strawberries - a glass;
fresh raspberries - a glass;
granulated sugar - a glass.

Step-by-step preparation of yoghurt cream with condensed milk

Recipe for sour cream and yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings: for two cakes with a diameter of 24 cm.
Kitchen appliances and utensils: mixer or silicone whisk with a bowl, saucepan, stove.

Ingredients

sugar - a glass;
gelatin - small package;
water - 80-100 ml;
lemon juice - 70 ml;

natural white yogurt - half a liter;
homemade sour cream (if store-bought, then choose a product with the highest fat content) - 400 g.

Share your comments and thoughts on refining and improving our recipes. And we just once again wish you bon appetit!

What gives cakes and pastries their special taste? Of course, cream. Butter, custard, whipped cream - you can use different recipes for desserts. It is worth special mentioning the yogurt cream. It will make the cake airy and keep your waist slim. After all, it doesn’t have many calories at all!

Yogurt cream is made with gelatin and cream. It is thanks to these ingredients that it does not flow and hardens well. Otherwise, the consistency will be too liquid. The finished yogurt cream for the cake resembles a soufflé. It is just as airy and tender.

When cooking, gelatin is soaked but not heated. For those who do not like this product, you can use agar-agar. This algae gelling agent is much stronger than gelatin.

When whipping cream for yogurt, the main thing is not to overdo it. Due to too strong beating, the finished mass most often separates, and the cream ends up with pieces of butter. Properly whipped cream should not be dense. If you scoop them up with a spoon, the mass’s cap is clearly visible.

Compound:

Cottage cheese (preferably rustic) - 500 gr.
Yogurt - 400 gr.
Gelatin - 20 gr.
Sugar - 4 tbsp.
Water (juice) - 120 ml.

Preparation:

Pour gelatin with water or juice for 40 minutes. During this time we prepare the cottage cheese. If it is grainy, pass it through a sieve. You can simply beat the paste-like cottage cheese. Add yogurt to the mixture and grind well again. While whipping, add sugar.
Place the gelatin on low heat and heat until the crystals dissolve. Cool the mixture. While whisking yogurt and cottage cheese, pour the gelatin solution into them. Place the finished curd-yogurt cream in the refrigerator to harden. Then spoon it onto the crust using a spoon. Flatten.
The cream can also be used as an independent dessert. To do this, put it in bowls, decorate with fruit or fill it with chocolate. Place in the refrigerator until completely set.

Compound:

Yogurt - 500 gr.
Heavy cream (from 30 percent) - 300 gr.
Powdered sugar - 3 tbsp. l.
Gelatin - 30 gr.
Juice - 150 gr. (you can use the same flavor as yogurt)

Preparation:

Pour the juice over the gelatin and let it stand until it swells. Beat the chilled cream until it doubles in size. Add powdered sugar. Lightly whisk the yogurt. Pour gelatin into it. Mix carefully. Pour the yoghurt-gelatin mixture into the whipped cream in a thin stream. Stir the cream again.
Place the finished cakes in a springform pan. Apply cream to each and place cake layer on top. Leave to harden in the refrigerator.
If you are afraid that the cream will be visible from under the cake layers, you can wrap the cake in sponge cake. To do this, bake a layer of dough and wrap it around the mold, like a side. Next, put the cakes and grease them with cream.
If you don’t have cream, you can make the cream without it.

Yogurt cream with syrup

Compound:

Yogurt - 400 gr.
Jam syrup - 3 tbsp.
Gelatin - 1.5 tbsp.
Water - ¾ tbsp.

Preparation:

Dissolve gelatin in warm water. Add it to the water and let stand for 1 hour. Place the mixture on low heat and heat until the gelatin dissolves. Pour in the syrup. Watch the fire - the mixture should not boil! Excessive heating will cause the finished yogurt cream to not set.
Next, you need to let the mixture cool and pour yogurt into it. Mix. Place the cake in the mold and pour cream on top. Let the cake sit at room temperature and then put it in the refrigerator until hardened.
The cake is decorated with a fairly thick layer of yogurt cream. When it hardens, it will turn into a soufflé. A thin layer will not be felt. Amount of ingredients may vary. Usually 900 gr. It takes 20-30 grams of food. gelatin. When served in cakes, the cream can be combined with jam or thick preserves. Sliced fruits and berries are also pre-placed on the crust.

Yogurt cream can be eaten for breakfast. It is healthy, perfectly satiating and has a delicate taste.

Compound:

Yogurt -125 ml.
Gelatin - 30 gr.
Milk - 5 tbsp. l.
Syrup - 4 tbsp. l.
White of 1 egg
Lemon juice - 1 tsp.

Preparation:

Pour gelatin with water. Leave it to swell for 30-40 minutes. Add water to it, heat the mixture until dissolved. Cool the gelatin mixture. Add yogurt and syrup to it. Beat the chilled egg whites to stiff peaks.
While whipping, pour lemon juice into it in a thin stream. Add the finished protein, spoonful at a time, to the yogurt mixture. Mix carefully. Place the cream in bowls or bowls and refrigerate until completely set (2-3 hours). Decorate the finished dessert to taste and pour syrup over it.

Yogurt cream for cake has a lot of advantages over other analogues of sweet additions: products soaked and decorated with such a mixture turn out to be surprisingly delicate in taste and at the same time have a relatively low calorie content, which is especially important for those who are watching their figure.

How to make yoghurt cream for cake?

Yogurt cream for a cake is prepared simply, but, like any culinary composition, it has its own individual characteristics in the execution of technology and secrets that allow you to improve the final quality of the resulting impregnation.

It is preferable to use thick, natural yogurt, without additives or impurities that may not have the best effect on the preparation of the cream.
Natural yogurt cream for a cake is often thickened with gelatin, which makes it possible to obtain a more pliable texture of the mixture, most suitable for both layering and decorating the dessert.
Any of the variations can be filled with a new aroma by adding a flavoring agent of your choice or tinted with gel dyes.
Before applying to the cakes, the cream is placed in the refrigerator for additional cooling and hardening.

Curd and yoghurt cream for cake

Most often used for impregnation of sponge cakes, it combines perfectly with fruit and berry filling, creating a delicacy that is most delicate in taste, the tasting of which everyone comes to indescribable delight. The main thing is to take high-quality cottage cheese and fresh, natural, thick yogurt, properly process and combine the components together, sweetening with powder to taste.

Ingredients:

thick yogurt – 0.5 l;
cottage cheese – 400 g;
powdered sugar – 5 tbsp. spoon;
vanilla – 2 pinches.

Preparation

Break the cottage cheese with powdered sugar in a blender, add vanilla, yogurt and beat everything together.
The finished yogurt cream for the cake is placed in the cold for a short time, after which it is applied to the cakes or decorated with it on top of the product, transferring it to a bag.

Creamy yoghurt cream for cake

The creamy yogurt cream will be more tender and airy. To prepare it, use heavy cream, preferably intended for whipping or homemade with a high percentage of fat content. At least 6 hours before preparing the tasty substance, the products are placed in the refrigerator and, in addition, chilled containers are used for whipping.

Ingredients:

thick yogurt – 250 g;
cream – 300 ml;
powdered sugar – 100 g;
vanilla extract or vanillin.

Preparation

Whip the chilled cream until it forms peaks.
Add powdered sugar in portions and beat.
Add vanilla without additives to the whipped sweet mass, beat at low speed with a mixer until the mixture is homogeneous.

Yogurt and condensed milk cream

The cream for the cake made from yogurt and condensed milk will be tasty and airy. Both components must be natural, high-quality and initially thick, then the cream will hold its shape well and not spread. The mixture will be given a special airiness by whipped cream, which is added to the base after whipping and cooling in the refrigerator before use.

Ingredients:

thick yogurt – 600 g;
thick condensed milk – 380 g;
heavy cream – 200 ml;
powdered sugar – 100 g;
lemon – 1 pc.

Preparation

Combine condensed milk with yogurt and lemon juice, beat with a mixer at low speed, and place on the refrigerator shelf for 8 hours.
After the time has elapsed, whip the cream until stiff, adding powder in a stream.
Add the whipped cream mixture into the cream base and beat until smooth.

Sour cream and yoghurt cream for cake

Sour cream and yoghurt cream without thickeners is not as thick as we would like. However, the issue can be resolved quickly and easily if you add a couple of packs of sour cream thickener to the mixture. Use natural yogurt without any additives, supplementing it with sour cream, vanilla or other flavoring.

Ingredients:

thick yogurt – 400 g;
fat sour cream – 300 g;
thickener – 2 sachets;
powdered sugar – 120 g;

Preparation

Beat chilled sour cream with powdered sugar until thick, 10 minutes.
Add vanilla or vanilla extract, yogurt, thickener and beat for about the same time.
Place the finished yogurt in the refrigerator for a couple of hours.

Yogurt cream with gelatin for cake

The cream made from yogurt and gelatin is light, delicate and holds its shape perfectly. This base goes well with any type of cake and harmonizes with all possible fillings. In this case, whipped cream is used as an additional base, which can be replaced, if desired, with low-fat cottage cheese or a more satisfying and nutritious mascarpone.

Ingredients:

thick yogurt – 500 g;
heavy cream – 500 ml;
lemon juice – 2-3 tbsp. spoons;
powdered sugar – 150-200 g;
gelatin – 20 g;
water – 50 ml;
vanillin or vanilla extract - to taste.

Preparation

Beat yogurt with half the powder, add lemon juice and continue beating for 10-15 minutes.
Separately, whip the cream to stiff peaks, adding the rest of the powder and vanilla.
Soak the gelatin in water and dissolve it, pour it into the yogurt, and combine it with the creamy mass.
Cool the yogurt cream for the cake in the refrigerator and use it for its intended purpose.

Yogurt cream soufflé for cake

Yogurt can be presented in the form of a soufflé. The prepared fluffy substance with the addition of gelatin is poured onto the surface of the sponge cake in the mold and sent to harden under film in the refrigerator. This cream soufflé can be given the desired flavor notes by using flavored yogurt or adding flavoring or a little fruit concentrate to the mixture when whipping.

Ingredients:

thick yogurt – 500 g;
sour cream – 150 g;
condensed milk – 200 g;
gelatin – 20 g;
water – 100 ml.

Preparation

Beat yogurt with sour cream.
Add condensed milk and beat again.
Soak the gelatin in water and dissolve it, let it cool, add it to the cream base, and beat it.
The prepared yoghurt cream souffle for the cake is used for its intended purpose, pouring it over the cake.

Yogurt and butter cream

Light yogurt cream can be made more nutritious and tender by adding soft butter to the composition. With its help you can get a thicker texture of the mixture. This dessert addition is prepared quickly and simply, without requiring long and tedious whipping. Ten minutes is enough to implement the recipe.

Ingredients:

thick yogurt – 400 g;
butter – 350 g;
powdered sugar – 150 g;
vanillin - a pinch.

Preparation

Beat the butter and powder a little until smooth, adding vanilla.
Add yogurt in portions, each time ensuring the mixture is homogeneous.
If you put the delicious yogurt cream in the refrigerator for a while, it will become even thicker.

Strawberry yogurt cream for cake

Yogurt cream can be made with berry or fruit filling by adding chopped or pureed peaches, apricots, pears, bananas, raspberries or, in this case, strawberries. In this case, brown sugar is used as a sweetener, which can be replaced with regular or powdered sugar.

Cake cream

Looking for new, interesting recipes for baking toppings? Try our delicious yogurt cake cream recipe with photos and videos!

500 ml

35 min

500 kcal

5/5 (7)

It's no secret that the cream gives any cake its unique taste, since without it any sweet pastry turns into a simple sponge cake. For our kitchen, the most common ones are custard and butter creams, but they are troublesome to prepare, and you have to spend too many expensive products.

Inexperienced housewives who cannot afford to spoil these same ingredients are especially worried about this. Today I have prepared for you my own family recipes for simple and quick fillings - my plans are to introduce you to the world of curd-yogurt, creamy-yogurt and sour cream-yogurt cake creams; they make simply excellent fillings!

We will begin our acquaintance with a basic, classic recipe for yogurt cake cream.

Curd cream with yogurt

Kitchen appliances

You better immediately prepare everything you need to make any type of yogurt-based cake cream:

pan with non-stick coating with a volume of 600 ml,
several deep bowls with a capacity of 350 to 950 ml,
tablespoons,
teaspoons,
colander,
medium sieve,

cotton and linen towels,
kitchen scales or measuring cup,
wooden spatula,
steel whisk,
In addition, you will definitely need a blender or mixer to whip the cream, so keep the device ready.

You will need

Did you know? Typically, yogurt cake cream is prepared with gelatin, since just a teaspoon of this powder will eliminate the risk of getting a semi-liquid mass that will not hold its shape on the product. However, I fully admit a situation where the miracle powder may be completely unavailable. In this case, this type of yogurt cream for a cake can only be made from the fattest cottage cheese in nature and the thickest homemade yogurt - this is the only way you can do without gelatin.

Preparation

Cream

That's all. Now you know how to easily and quickly prepare yogurt cream without fear of spoiling the food and cake. By the way, this type of cream can also be used as an independent dish - it makes an excellent curd dessert. Just place it in bowls or cups, and then let the mass harden in the refrigerator.

Video recipe for making curd cream with yogurt

See how to make excellent cream from cottage cheese and yogurt for your cake.

Let's now return to the kitchen to begin the second version of the yogurt cream.

Buttercream with yoghurt

Cooking time: 20-30 minutes.
Number of persons: for 1 finished cake weighing from 600 g.
Calorie content per 100 g: 350-450 kcal.

You will need

300 ml heavy cream;
450 ml yogurt;
150 ml boiled water;

75 g powdered sugar;
25 g gelatin powder.

Important! Cream and yoghurt cream, which is great for white sponges, can be made from filled yoghurt, especially if you are baking a fruit cake. In addition, instead of water, you can choose juice with a similar taste to yogurt to complement the recipe.

Cooking sequence

Preparation

Cream

Ready! Now you and I can enjoy wonderful yogurt cream with cream not only in cakes, but also in small baked goods such as eclairs. It is better not to add any additional flavorings to this yogurt cream, so as not to interrupt the natural delicate taste of yogurt. Also, try to use the filling on the day it is made to prevent the creamy mixture from settling. It is perfect for sponge cake with fruit.

Video recipe for making buttercream with yogurt

Carefully monitor the process of kneading the cream with cream and yogurt.

Now let's get to the last one, the most beginner friendly yogurt cream.

Sour cream with yogurt

Cooking time: 25-35 minutes.
Number of persons: for 1 finished cake weighing from 550 g.
Calorie content per 100 g: 450-550 kcal.

You will need

400 ml sour cream;
180 g granulated sugar;
100 ml yogurt;

20 g gelatin powder;
100 ml boiled water.

Did you know? Sour cream and yogurt cream for the cake is prepared from rich, high-quality homemade sour cream, which can be found on the market. Do not trust store-bought sour cream - its watery components will spoil your cream and even an increased proportion of gelatin will not save it.

Cooking sequence

Preparation

Cream

Important! By the way, this yogurt cake cream can be improved by adding a little cocoa and condensed milk (approximately 200 ml) instead of sour cream. This option is suitable for those who usually have trouble whipping sour cream.

That's all. We have prepared with you all the options for excellent yogurt creams, now all you have to do is use them or come up with your own, unique variations.

For my part, I’ll add that I had a chance to experiment with flavor and smell enhancers in sour cream and the result was not very convincing, so I don’t recommend that you get too carried away with this at first.

Video recipe for making sour cream with yogurt

Follow the actions of the chef in the video below to make sure that your own actions in preparing sour cream with yogurt are correct.

We have just prepared wonderful options for yogurt-based creams, and now I would like to recommend you several recipes based on an equally tasty and simple base - sour cream.

Try it, and don’t forget about the truly delicious one, which in my house they like to eat with spoons, and not in a cake. In addition, take a closer look at the classic one, perfect for both beginners and culinary professionals.

Bon appetit everyone! I hope you liked the recipes and you will write me a couple of reviews and your comments on the topic written above. Have fun experimenting in the kitchen!