Cottage Cheese Cream for Cakes
Thick, smooth and ready in about 20 minutes, this cottage cheese cream is made with butter, powdered sugar and condensed milk. Use it between cake layers or for decorating cakes, cupcakes and pastries.
Updated : 01 October, 2026
Easy
About 20 min.
Ingredients
400 grams
Curd
100 grams
Condensed milk
300 grams
Butter
100 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients and bring them to room temperature. Use good-quality butter with 72.5–82% fat and allow it to soften beforehand. Choose soft, fresh cottage cheese with a mild flavor and as little excess moisture as possible.
Step 2
Beat the softened butter with the powdered sugar on medium speed until the mixture becomes paler, glossy, smooth and fluffy.
Step 3
In a separate bowl, combine the cottage cheese with the sweetened condensed milk. Blend until completely smooth and creamy using a regular or immersion blender. If you do not have a blender, press the cottage cheese through a fine sieve twice, then beat it with the condensed milk using an electric mixer or mix thoroughly with a spatula.
Step 4
Add the blended cottage cheese mixture to the whipped butter and powdered sugar.
Step 5
Mix thoroughly with a spatula until completely smooth. This amount makes approximately 2 lb of cottage cheese cream.
Step 6
Chill the cream before using it for decorating. Once cold, it becomes firmer and holds its shape well, making it suitable for cakes, cupcakes and pastries.
Step 7
This amount of cream is enough to fill and decorate a three-layer 7-inch sponge cake.
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