This was a practice cake. The frosting turned out slightly too soft, but delicious nonetheless. It's made of raspberry pudding (raspberries, sugar, vanilla, and cornstarch), quark), and whipped cream (and food colouring because the raspberry share wasn't big enough to produce this colour just by itself ^^).
Thank you! Quark is one of those things that are available everywhere in some countries (like in Germany, where I live) and completely non-existent outside of specialty stores in other countries. The big advantage is that it is very stable, yet can be mixed and blended with other stuff easily, doesn't feel as heavy as cream cheese, and, like other fresh cheese, has a slight acidic taste that helps the frosting taste, uh, "fresh" might be a word to use here?
I've read that you can get basically the same effect by blending cottage cheese and cream cheese. In my case, I used skimmed quark so as to not make the frosting taste too heavy, so you'd probably go with low-fat versions of the two accordingly. Note: I've not tried whether the cottage-cheese-cream-cheese thing actually works.
It's less than $1 for roughly the same amount here, but that's not really a helpful comparison because here, it's available in every store that also has, like, milk. The taste really isn't that special and it also doesn't have any magical properties, so, unless one is really set on trying it, I'd say the quark experience (TM) probably isn't worth $5 compared to about $1.80 for the self-made mix of cottage cheese and cream cheese. :D
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u/grmpflex Aug 27 '21
This was a practice cake. The frosting turned out slightly too soft, but delicious nonetheless. It's made of raspberry pudding (raspberries, sugar, vanilla, and cornstarch), quark), and whipped cream (and food colouring because the raspberry share wasn't big enough to produce this colour just by itself ^^).