6 most delicious and easy cream cheese recipes


Do not buy “processed cream cheese” under any circumstances; it is suitable for sandwiches and soups, but not for cream. Someone we know generously added Viola and paprika to the cream. It turned out piquant, but far from real cream cheese. Strictly speaking, cream cheese is cream cheese. In stores you can find other names: cream cheese, curd cheese. Well-known brands are Philadelphia, Almette, Buko, Hochland and others. Mascarpone is an Italian cream cheese that often tastes great, but so does its cost. Therefore, if it is not possible to purchase mascarpone, replace it with others (listed above).

Features of cream storage according to composition

The standard shelf life of the cream is 36 months from the date of production and 12 months after opening the package. However, in this case, standard recommendations cannot be equally applicable to all cosmetic products. How to properly store the cream depends on its composition:

  1. Natural components in the composition of the care product significantly reduce the shelf life. The fact is that organic components oxidize faster than synthetic ones and can significantly affect the effectiveness and safety of the product. Therefore, organic cosmetics should be stored in the refrigerator for no more than 3 months.

Important! Due to the limited shelf life, you should not purchase products in large packages, as the cream will deteriorate faster than the consumer has time to use it.

  1. Care creams with moisturizing and nourishing ingredients are the most unpretentious and can be stored for up to a year. In this case, prolonged contact of the product with air should be avoided, as this promotes oxidation of the ingredients and reduces the effectiveness of beneficial substances.
  2. Skin mattifying cosmetics containing talc also do not like contact with air, as this leads to a decrease in the effectiveness of the components in the care products. It must be stored with tightly screwed lids and caps; if possible, use creams equipped with a pump.
  3. Products for problem skin contain ingredients whose exposure to air is strictly not recommended, as this reduces the effectiveness of the components.
  4. It is preferable to store anti-aging face creams in a cool, dry place, away from humidity and direct sunlight. This will significantly extend the shelf life and effectiveness of the cream.

Important! Despite the composition and presence of active components, if the consumer properties of the product change, you should stop using it, as this can lead to the development of allergic reactions and provoke the appearance of inflamed elements on the face. Delamination, changes in color and aroma, stickiness, inclusions in the product are reasons to throw away the cream.

Proper storage of cream can significantly extend the shelf life of a cosmetic product. The product will retain its beneficial properties longer, and consumers will be able to avoid such negative phenomena as allergic reactions and burns, which often occur when using a cream whose storage conditions are violated.


  1. If you use butter, it should be soft. And it is better to pre-cool cream cheese (creamcheese).
  2. Instead of sugar, it is better to use powdered sugar, then the cream will be homogeneous and nasty grains will not get on your teeth.
  3. Cream cheese (kremcheese) changes its consistency after freezing, so it’s better not to take risks.
  4. Cream cheese-based cream stores well in the refrigerator. However, it must be stored in an airtight container, otherwise the cheese will absorb all the aromas of the refrigerator.
  5. The ratio of cheese and butter in the cream may vary. Some people use 1:1, while others reduce the amount of oil 2:1, for example. There is no generally accepted standard, see to your taste.
  6. This cream holds its shape perfectly, so it can be used both for leveling and for decoration. And the caps on the cupcakes are just perfect!

Correct storage conditions - recommendations from cosmetologists

The opinion of dermatologists on where and how exactly to store cosmetics is as follows:

  1. Store unopened cosmetic products in a dresser drawer or on a closet shelf away from direct sunlight.
  2. Creams that are in use should be kept either in the refrigerator (if we are talking about natural or homemade products) or in the cupboard. The bathroom is the least suitable place for cosmetics.
  3. When using cream, you should immediately tighten the caps and lids, as forgetfulness will lead to oxidation and spoilage of the product.
  4. Temperature changes should be avoided, as in this case the creams begin to separate and lose their consumer properties. Therefore, it is permissible to store homemade creams in the refrigerator, the shelf life of which does not exceed a week.
  5. Bags and cosmetic bags are not the best place for these products, as they are not able to protect against temperature changes and can only slightly mitigate the effects of sunlight.
  6. After opening another jar or tube, it is recommended to make a mark when the cream was opened. This will allow you to more accurately track expiration dates and avoid the occurrence of negative skin reactions.
  7. Places on dressing tables and near heating appliances, as well as within the reach of animals and children, are not suitable for creams. In this case, there is a high risk of causing harm not only to yourself, but also to others.

Important! Dermatologists advise purchasing creams packaged in tubes with pumps. This will avoid contact of the product with air and bacteria and prolong its consumer properties. If the desired cream is sold only in jars, it is recommended to use special disposable spatulas to remove the product from the packaging.

Storage temperature

One of the most important parameters. Face creams should be stored at home at a temperature of 15 to 25 degrees Celsius. The room temperature should not rise above the specified values. This will negatively affect the consumer properties of the product.

Ideal storage space

Many consumers have a question: where to store face cream so that the product retains its properties? Dermatologists offer the following solutions:

  1. Products based on natural ingredients and containing vitamins should be stored exclusively in the refrigerator. This will avoid oxidation and extend the shelf life of the cream.
  2. Other cosmetics should be stored in a cool, dark place with low humidity. The best place to meet these requirements is a closet or shelf with doors in the room.
  3. The bathroom is absolutely not suitable for storing any cosmetic products. In this room there is always a high level of humidity and constant temperature changes. All this negatively affects the consumer properties of care products, reducing the shelf life and worsening their consumer properties.
  4. Window sills and any places with direct sunlight are not suitable for storing cosmetics, since under the influence of heat and light the structure and oxidation of cream ingredients occurs.
  5. If there is a large amount of sealed cosmetics in the house, then it is better to keep such a supply in a separate closed box and store it in a cool, dark place. You should periodically review existing creams and get rid of products with expiration dates.

This way, each type of skincare product will have its own ideal storage location.


  1. Place the cheese and butter in a bowl and mix by hand until smooth. Or beat with a mixer at medium speed.
  2. Sift the powdered sugar into the bowl and stir again. If you plan to add something else, then also after the first stirring.
  3. Ready. Next we will give 7 recipes for cream cheese-based creams for incredibly delicious desserts!


  • 300g cream cheese
  • 120g unsalted butter
  • 90g powdered sugar
  • Vanillin optional

The preparation is described above. You can add any berry or fruit puree to the same cream!


  • 400g cream cheese
  • 80g cream 33%
  • 60g powdered sugar

Whip the cream to stiff peaks, add cheese and powder, beat again. Place in the refrigerator for a couple of hours. Ready.


  • 400g cream cheese
  • 300g condensed milk (regular or boiled)

Beat the cheese, add condensed milk and beat again.


  • 500 g cream cheese
  • 2 tsp instant coffee
  • 200 grams of cream 33%
  • 90 g powdered sugar

Dissolve coffee in cream, whip cream, beat cheese, combine, beat


  • 500 g cream cheese
  • 100 grams of chocolate
  • 200 g cream 33%
  • 50g powdered sugar

Grate the chocolate on a fine grater, beat the cheese and cream separately, combine everything, beat.


  • 700 g fat sour cream
  • 250 g cream cheese
  • 200g powdered sugar

We weigh out the sour cream to remove any unnecessary whey. Mix sour cream with powdered sugar at low speed. Add cream cheese and beat again on low speed.


  • 500 g cream cheese
  • 250g chocolate
  • 1 orange
  • Powdered sugar to taste.

Grind the orange, beat in a blender, add cheese, beat, melt the chocolate, cool a little, combine with cheese and orange, beat.

We hope that now cream cheese is an open book for you!

We took the photo of cupcakes from the announcement of the article with the permission of the incredible Maria Magrat


The black color is quite difficult to obtain due to the fact that you will need a lot of regular food coloring, and this can affect the texture and taste of the cream. However, there is a way out. There are two ways to color the cake cream black. The first way is to make a base cream with the addition of dark chocolate or cocoa powder and color it with black food coloring. Due to the fact that the cream will initially be dark from chocolate or cocoa, you will need significantly less dye.

But if you need to color butter or any other light cream black, then you need to use bamboo charcoal powder (link to product). It has no taste, odor and will not spoil the texture of the cream. And the grind is so fine that you won’t feel it on your teeth. To color 500 grams of cream cheese you need 8-12 grams of bamboo charcoal powder.

Here is a vanilla cupcake with a charcoal colored cream cheese frosting top.

Here's a whole cake covered in black charcoal cream cheese. Source: @_bonbon_torte_

Today is a hot topic: “Freezing cream, sponge cake, cake.”

Big like for the mega benefits, save and let's go! .


Freezing is a very convenient thing, and sometimes even necessary (for example, for mousses), but is it really that good?

There is no consensus anywhere on which creams can be frozen 100% without losing their qualities. But there is information that butter creams tolerate freezing better and can be stored there for 6 to 8 weeks.

In my personal experience, I used buttercream on French meringue, and after defrosting it properly, I was pleased with the results.

I also froze the custard. Once defrosted, it performed just as well as freshly prepared. Let it stand in the refrigerator until thawed (5-6 hours), beat with a mixer until smooth and use further according to the recipe.

The whipped cream and powdered sugar frosting can also be frozen. Use a pastry tip to pipe whipped cream onto parchment paper into cupcake shapes and freeze. Then pack them in a tightly sealed container. These caps can be used as needed for coffee, tea, cocoa. The result is a divinely delicious drink. But I haven’t tried reusing it in cream. The "caps" didn't survive.

Here are some recommendations for storing and defrosting creams: – Before freezing, the cream should be well packed. And of course, in the freezer we observe the product proximity (no dumplings or minced meat), since any dairy product perfectly accepts all odors. – Store frozen custard in the freezer for no longer than recommended. For convenience, you can write the freezing date on it. – Defrost completely only in the refrigerator. – Bring the butter creams to room temperature and only then beat.


I must say that I don’t see much point in freezing it, since it’s extremely easy to make and I almost never have any left over. But let’s look at it from a physics point of view, what will happen to it if it is frozen. Let's look at cream cheese with butter, since it is often left over by novice pastry chefs, and cream cheese with cream, please prepare a new one each time!, and if there is any left over, make sandwiches with a bun. Curd cheese itself is already curdled, like any curd product, if it is not frozen, moisture continues to leave even in an unopened package in the refrigerator, and the cheese is divided into two fractions, the cheese itself and the whey. If we freeze cream cheese, the whey in it freezes. When you defrost it in the refrigerator, then whisk it, the whey will return to the cheese and everything will be OK! Cream cheese should be frozen at minus 20*C and below. in sealed packaging for no more than two weeks. Observe the commodity neighborhood!

Can buttercream be stored in the refrigerator?! Adviсe.

I don’t work with this kind of cream, but the girls dilute it a little with milk, beat it a little until it thickens and mix in the cheese.

It’s easy to prepare cream cheese at home, but you need to know a number of nuances, which we’ll talk about in this article. The recipe requires keeping it in the refrigerator for 20-30 minutes after completing all the manipulations. For the cream we need: 175 gr.

I also froze the custard. Once defrosted, it performed just as well as freshly prepared. Let it stand in the refrigerator until thawed (5-6 hours), beat with a mixer until smooth and use further according to the recipe.

The recipe requires keeping it in the refrigerator for 20-30 minutes after completing all manipulations. Cream cheese. How long and how can you store mousse cakes in the freezer? If frozen, you can store it for a year in a well-packed film. Meringues, whipped cream and fruit puree 3 - based on pate a bombe, whipped cream and cream cheese, which completely baffled me.

I also froze the custard. Once defrosted, it performed just as well as freshly prepared. Let it stand in the refrigerator until thawed (5-6 hours), beat with a mixer until smooth and use further according to the recipe.

Is it possible to make buttercream in advance? You can, but with some reservations. Buttercream has its best taste and consistency the day it is made. It's really easy to do in the morning before you start decorating the cake. If this moment comes only after a few hours, the cream can be covered with film and placed in a cool place.

We sometimes go so far as to swear, so that we don’t eat something that we can’t eat anymore, but should throw it away? but he is not bowed down, this is food, it doesn’t stink yet, so it’s normal?

Butter cream. This very word evokes a joyful feeling: if there is cream, then there must be something sweet somewhere nearby. On the one hand, buttercream is a very simple product: essentially it is a combination of sugar and various fats, which is used for glazing and filling cakes

How can cakes be stored in a store for up to a month? Have you thought about it, haven't you? The answer is simple - preservatives. We don't use them.

Not everyone knows about this, but there is a way to store cupcakes for as long as 30 days. However, it only applies to freshly baked cakes. They can be placed in an airtight container and frozen. This way you will significantly extend the shelf life of your favorite dessert. In this case, the presence of cream, jam or other filling inside does not matter.

If there is no box or it does not fit for some reason, you can pack the cupcakes yourself. Any box made of thick, odorless cardboard or a special sealed container for storing cakes will do. Cupcakes with mastic or fruit decoration can be wrapped in cling film directly on the plate. I just had a similar story yesterday when I made protein-butter cream. At first it was liquid, I even panicked. And after 8 minutes of beating at low speed, it became very thick and gathered into a dense lump.

The terms, conditions and temperature of storage of creams depend on the type of product, the presence or absence of various additives in their composition (berries, fruits, syrup, preservatives).

Fat-based confectionery fillings tolerate freezing best. Protein products separate when frozen, so it is better not to keep them in the freezer.

Cream cheese with cream

If you prefer a cream with a lighter texture, then your option is cream cheese with cream. I love him very much too.


For a cake weighing about 1.5 kg

  • heavy cream 33-35%, cold - 350 gr.
  • cream/curd cheese, cold - 200 gr. (Almette, Kremette , Violetta)
  • powdered sugar - 70 gr.
  • vanilla extract or powdered sugar with natural vanilla - 1 tsp.


  1. Before you start, chill the cream, whisks and mixing bowl in the freezer for about 15 minutes.
  2. Then whip the cream, first at low mixer speed, gradually increasing the speed until stable peaks form.
  3. Separately, beat the cream cheese with powdered sugar and vanilla extract until smooth.
  4. Pour the whipped cream into the cheese mixture and gently mix with a spatula until smooth (be careful not to overdo it!).
  5. Before assembling the cake, store the finished cream in the refrigerator.

This and many other recipes for cake cream are in my large article “Cream for Sponge Cake”.

How long does cream cheese last in the refrigerator?

It can be considered universal - it can be easily painted with liquid food coloring in the desired colors, you can layer cakes with it, use a pastry bag to squeeze out various decorations on the surface of products, fill shortbread or waffle baskets, and tubes. The consistency of the cream is a bit like whipped curd or Philadelphia cheese, Mascarpone with sugar.

Store raw dough in cling film or container:

  • Shortbread can be kept in the refrigerator for 36 hours. In the freezer - a month.
  • Yeast can be stored in the freezer for 3 weeks. It will last no more than 2 days on the refrigerator shelf.
  • Custard - 3 days in the refrigerator, a month in the freezer.
  • Puff pastry – 1-2 days in the refrigerator, 1-2 weeks in the freezer.

Cream cheese can be left snow-white or painted in different colors, like any other cream. For this purpose, food colors or natural ones are used, as well as jams. This is where you'll have to experiment.

Meanwhile, the shelf life of cakes can range from several hours to 1-3 months and vary significantly even among dessert products that are similar in taste.

Cream cheese recipe for leveling the cake

Well, and a standard cream for finishing and leveling cakes. This is the recipe I use most often for my custom cakes.

The cream is very light and pliable to work with. Apply to a well-chilled cake. The surface of the cake is even and smooth.


This portion is enough for me to level a 1.5-2 kilogram cake

  • butter (min. 82%), softened - 100 gr.
  • powdered sugar - 80 gr.
  • cream/curd cheese, cold - 300 gr. (Almette, Kremette , Violetta)
  • vanilla extract - 1 tsp. (optional)


  1. In a mixer bowl, beat soft butter and powdered sugar until fluffy and white (about 10 minutes).
  2. Add cold curd cheese and, if desired, vanilla extract, and mix at low mixer speed.
  3. Keep the finished cream at room temperature or store it in the refrigerator and bring it to room temperature before leveling the cake.

Cream cheese recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cream Cheese”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie content305.1 kcal1684 kcal18.1%5.9%552 g
Squirrels3.7 g76 g4.9%1.6%2054 g
Fats23 g56 g41.1%13.5%243 g
Carbohydrates20.9 g219 g9.5%3.1%1048 g
Organic acids0.1 g~
Water51.5 g2273 g2.3%0.8%4414 g
Ash0.885 g~
Vitamin A, RE188 mcg900 mcg20.9%6.9%479 g
Retinol0.178 mg~
beta carotene0.064 mg5 mg1.3%0.4%7813 g
Vitamin B1, thiamine0.023 mg1.5 mg1.5%0.5%6522 g
Vitamin B2, riboflavin0.116 mg1.8 mg6.4%2.1%1552 g
Vitamin B4, choline27.78 mg500 mg5.6%1.8%1800 g
Vitamin B5, pantothenic0.428 mg5 mg8.6%2.8%1168 g
Vitamin B6, pyridoxine0.045 mg2 mg2.3%0.8%4444 g
Vitamin B9, folates10.002 mcg400 mcg2.5%0.8%3999 g
Vitamin B12, cobalamin0.528 mcg3 mcg17.6%5.8%568 g
Vitamin C, ascorbic acid0.1 mg90 mg0.1%90000 g
Vitamin D, calciferol0.204 mcg10 mcg2%0.7%4902 g
Vitamin D3, cholecalciferol0.099 mcg~
Vitamin E, alpha tocopherol, TE0.389 mg15 mg2.6%0.9%3856 g
gamma tocopherol0.007 mg~
Vitamin H, biotin2 mcg50 mcg4%1.3%2500 g
Vitamin K, phylloquinone2 mcg120 mcg1.7%0.6%6000 g
Vitamin RR, NE0.2912 mg20 mg1.5%0.5%6868 g
Niacin0.05 mg~
Potassium, K126.79 mg2500 mg5.1%1.7%1972
Calcium, Ca92.21 mg1000 mg9.2%3%1084 g
Magnesium, Mg6.13 mg400 mg1.5%0.5%6525 g
Sodium, Na119.98 mg1300 mg9.2%3%1084 g
Sera, S36.83 mg1000 mg3.7%1.2%2715 g
Phosphorus, Ph79 mg800 mg9.9%3.2%1013 g
Chlorine, Cl36 mg2300 mg1.6%0.5%6389 g
Aluminium, Al25 mcg~
Iron, Fe0.207 mg18 mg1.2%0.4%8696 g
Yod, I4.5 mcg150 mcg3%1%3333 g
Cobalt, Co0.15 mcg10 mcg1.5%0.5%6667 g
Manganese, Mn0.0051 mg2 mg0.3%0.1%39216 g
Copper, Cu21.03 mcg1000 mcg2.1%0.7%4755 g
Molybdenum, Mo2.5 mcg70 mcg3.6%1.2%2800 g
Tin, Sn6.5 mcg~
Selenium, Se1.516 mcg55 mcg2.8%0.9%3628 g
Strontium, Sr8.5 mcg~
Fluorine, F8.5 mcg4000 mcg0.2%0.1%47059 g
Chromium, Cr1 mcg50 mcg2%0.7%5000 g
Zinc, Zn0.3176 mg12 mg2.6%0.9%3778 g
Digestible carbohydrates
Starch and dextrins0.444 g~
Mono- and disaccharides (sugars)19.7 gmax 100 g
Lactose1.086 g~
Essential amino acids
Arginine*0.102 g~
Valin0.172 g~
Histidine*0.076 g~
Isoleucine0.141 g~
Leucine0.286 g~
Lysine0.247 g~
Methionine0.083 g~
Threonine0.101 g~
Tryptophan0.03 g~
Phenylalanine0.126 g~
Nonessential amino acids
Alanin0.08 g~
Aspartic acid0.224 g~
Glycine0.062 g~
Glutamic acid0.568 g~
Proline0.29 g~
Serin0.163 g~
Tyrosine0.132 g~
Cysteine0.018 g~
Sterols (sterols)
Cholesterol87.77 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids13.7 gmax 18.7 g
4:0 Oil0.166 g~
6:0 Kapronovaya0.048 g~
8:0 Caprylic0.058 g~
10:0 Kaprinovaya0.13 g~
12:0 Lauric0.145 g~
14:0 Miristinovaya0.477 g~
15:0 Pentadecane0.048 g~
16:0 Palmitinaya1.316 g~
17:0 Margarine0.027 g~
18:0 Stearic0.572 g~
20:0 Arakhinovaya0.008 g~
Monounsaturated fatty acids6.625 gmin 16.8 g39.4%12.9%
14:1 Myristoleic0.039 g~
16:1 Palmitoleic0.069 g~
17:1 Heptadecene0.006 g~
18:1 Oleic (omega-9)1.195 g~
20:1 Gadoleic (omega-9)0.005 g~
Polyunsaturated fatty acids1.019 gfrom 11.2 to 20.6 g9.1%3%
18:2 Linolevaya0.153 g~
18:3 Linolenic0.027 g~
18:3 Omega-3, alpha-linolenic0.027 g~
20:4 Arachidonic0.009 g~
Omega-3 fatty acids0.2 gfrom 0.9 to 3.7 g22.2%7.3%
Omega-6 fatty acids0.8 gfrom 4.7 to 16.8 g17%5.6%

The energy value of Cream Cheese is 305.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cream cheese: recipe for cupcakes

As a bonus, I decided to give you a recipe for cream cheese for cupcakes. In principle, any of the 3 above creams can also act as cream for cupcakes, but if you are looking for more interesting flavors, I recommend the following recipe ↓


Makes 12 cupcakes

  • white chocolate - 200 gr.
  • butter (min. 82%), softened - 200 gr.
  • powdered sugar - 150 gr.
  • cream/curd cheese, room temperature - 250 gr. (Almette, Kremette , Violetta)
  • vanilla extract - 1 tsp. (optional)


  1. Melt the chocolate broken into pieces in a water bath and leave to cool to room temperature.
  2. Beat butter with powdered sugar until fluffy snow-white cream (about 10 minutes).
  3. Add curd cheese, cooled white chocolate and, if desired, vanilla extract to the butter cream.
  4. Mix everything at low speed until smooth.
  5. If the cream is overheated and does not hold its shape well, cool it slightly.

All. The cream cheese gestalt is closed. I hope I never have to use this word again)))

How to Freeze Whipped Cream

Cuisine: Russian Difficulty: Easy Cooking method: Freeze, refrigerate Type of dish: Other desserts Subtype of dish: Desserts and ice cream Kitchen secrets: How to cook.

    It will take: 5 minutes to prepare the dish. It will take: 12 hours 0 minutes.

Do you have leftover whipped cream and don't know what to do with it? Just freeze them and you can decorate any dessert with them or add a fragrant scoop to your morning coffee.

Another holiday has passed... And, oh my God! — You slightly miscalculated the enthusiasm of your guests, and you had some unused whipped cream left.

“What should we do with them?” — you ask yourself, “Throw it away or keep it? And if you leave it, how can you preserve the whipped cream so that it does not lose its airiness? How long can you store them? »

The answer is simple! — Freeze the remaining cream you have.

“Can you freeze whipped cream?” - Yes, you can. They freeze and thaw perfectly. Place them in small portions on parchment paper and place them in the freezer overnight.

“How to store them in the refrigerator?” - In the morning, remove from the parchment, transfer to an airtight container and place in the freezer.

Even frozen, they perfectly retain their shape and consistency, do not separate or become grainy. Maybe they become a little denser, and their frozen edges may crumble slightly. But this is such a small thing!

When you need whipped cream, simply remove the required amount from the container and use as needed.

Frozen cream can be used to decorate a piece of pie or other dessert. Just place them on top and let them sit for ten to fifteen minutes at room temperature. The cream balls will thaw and delight you again with their airy magic. Or put a cream ball in a cup of hot coffee, slowly melting it will give the drink its creamy taste and aroma.

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