You can make frosting with cottage cheese. It's smooth, creamy, and much healthier than traditional vanilla frosting.
I personally think this healthy, nutritious, and an under-utilized cheese has so much more potential than to be eaten on celery sticks, with crackers, or as a ricotta substitute in lasagnas. When I came up the the idea to puree cottage cheese into a smooth and creamy consistency, a whole new world of possibilities opened up. Cottage cheese as a dessert item? Yes! It works wonderfully...and with benefits! It adds protein without the extra fats and calories of cream cheese, mascarpone, butter, or sour cream. Today, I am going to show you how to transform cottage cheese into vanilla frosting that is low calorie, low-fat and reduced sugar.
Transforming the lumpy cottage cheese into a smooth, creamy filling is very attainable. It took me six test batches to get it right. Ironically enough, my first batch was pretty much spot-on and needed only minor tweaking. Batches two through five had variations and yielded unsuccessful results—too lumpy, too watery, too yucky...too happy, too sneezy, too dopey...
Sorry, I drifted off for a second.
Anyway, I quickly learned some key things during the development of this frosting. I found out that under pureeing the cottage cheese produces a frosting that is firm and holds its shape, but it is granular. On the flip side, blending the cheese into a creamy and smooth consistency produces a thinner, somewhat runny end result. What seems to be happen in this instance, is as the cottage cheese is pureed more and more, the water content is extracted out of the solids and thins out the cheese. I tried pressing out the liquid through a fine mesh strainer prior to pureeing it in hopes of obtaining a thicker consistency. What resulted after blending was a thick cream with very granular bits. I could not puree it enough to smooth it out! The lesson learned here was not to squeeze the water out of the cheese.
There you have it, cottage cheese frosting! Follow the directions, keep the tips in mind, and you will end up with cottage cheese frosting that is the consistency of whipped cream frosting. Get started by using it to decorate your cakes, cupcakes, any other baked goods. I hope you try it out. Come back later this week, and I will show you what I am going to do with it!
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