Curd Cheese Frosting
Cream cheese costs three times what curd cheese does, and ready-made smooth curd from a block gives the same firm frosting. There is nothing to sieve, because it has no grains to begin with. After that it behaves exactly like cream cheese frosting — butter and icing sugar beaten separately, the curd folded in on low speed so the cream does not thin out.
- Prep
- 15 min
- Rest
- 30 min
- Total
- 45 min
- Servings
- 10
- Level
- Easy
- Per serving
- 230 kcal
Ingredients
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What to use instead
Swap 100 g of the curd for 100 g of mascarpone for a creamier result and a softer tang.
Makes: About 550 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Get the curd ready
Use ready-made smooth curd from a block: it has no grains, so there is nothing to sieve. Grains are exactly why home-made versions taste gritty.
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Step 2: Chill the curd
Put the curd in the fridge for 15 minutes. Cold curd holds its shape; warm curd thins the frosting while you are still mixing it.
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Step 3: Beat butter and sugar
Beat the soft butter with the icing sugar and salt for 4–5 minutes, until pale. Use icing sugar specifically: granulated will not dissolve and stays gritty.
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Step 4: Fold in the curd
Drop the mixer to its lowest speed and add the curd a spoonful at a time. High speed makes the curd release whey and the frosting runs.
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Step 5: Add the vanilla
Beat in the vanilla for another 30 seconds, until even. The frosting should be firm and hold a clean spatula mark.
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Step 6: Let it set
Chill for 30 minutes. It firms up, and after that it both layers a cake and pipes from a nozzle.
Tips & variations
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Tip
The curd has to be dry. Drain a wet one in muslin for an hour, or the frosting never thickens, even in the fridge.
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Swap
Swap 100 g of the curd for 100 g of mascarpone for a creamier result and a softer tang.
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Variation
For a lemon version add the zest of one lemon and a tablespoon of juice along with the vanilla.
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Storage
Three days in the fridge. On a cake it behaves like cream cheese frosting but dislikes a warm room — do not leave it out more than two hours.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 230 kcal | 2,300 kcal |
| Protein | 6 g | 60 g |
| Fat | 14 g | 140 g |
| Carbohydrates | 20 g | 200 g |
Approximate values calculated from standard ingredient data.
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