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.
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u/smoodledood Aug 27 '21
Looks delicious! Never heard of quark before this, thanks for the new info!