Why is sour cream and sugar not whipped? How to thicken sour cream cream at home

I never thought that you could make sour cream, but it turns out you can do it anyway) The first recipe I’ll share today is sour cream custard. How delicate in structure and taste it turns out cannot be expressed in words. Perfect for sweets and other delicacies.

So, to prepare the cream we will need:

• Sour cream 20% fat - 300 g
• Large egg - 1 pc.
• Flour - 2 tbsp. l.
• Granulated sugar - 120 g
• Vanilla extract - 0.5 tsp.
• Butter - 160 g

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place in a water bath and stir until thick.

Try to avoid the formation of lumps; to do this, stir vigorously until smooth, moving along the walls of the bowl.

Separately, beat the butter until white.

Add the custard base, cooled to room temperature, in small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

Cream soufflé with sour cream

Ingredients:

• Sour cream 20% fat - 400 g
• Granulated sugar - 6 tbsp. l.
• Vanilla sugar - 8 g (one small bag)
• Instant gelatin (I use Dr. Oetker) - 10 g
• Milk (or cold water for soaking gelatin) - 80 g

How to prepare sour cream soufflé for cake:

So, place the sour cream in a wide bowl and start beating with granulated sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times and become airy. It may seem surprising that sour cream can expand so much. When I first tried to make this cream, I was also surprised.

You may have to experiment with sour cream from several manufacturers before you get a fluffy cream soufflé. For example, some housewives achieve this result only with high-fat farm sour cream, while for others the ideal fat content is 15%. In any case, you will succeed in creating a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip up and remains liquid). The quality of sour cream is determined only by how porous and airy such a cream will be.

I usually use sour cream like in the photo.

In an ideal situation, 400 g of sour cream should yield a cream with a volume of 1800 ml.

Dissolve gelatin (10 g) in cold milk or water (80 g).

When it swells (usually 10-15 minutes is enough), heat the mixture in a water bath until liquid.

Attention! Gelatin cannot be overheated, otherwise it will lose its properties! It is enough to heat it to a temperature of 60 C.

Then cool the diluted gelatin a little, add a small portion of cream to it, stir. After this, add this part of the cream to the main cream and mix everything again until smooth.

The sour cream is ready, you can layer the cakes. If you want to add berries to the cream, place them on top of the cream layer. They will sink a little until the cream thickens and will eventually end up in the middle.

Rounding out my top three favorite sour cream based creams is cream cheese.

Now this cream and all the cakes in which it is used (for example, cake) are mega-popular. This cream is prepared on the basis of curd cheese with the addition of butter and cream. I tried using full-fat sour cream instead of cream and ended up with a cream that was no worse than in the recipe with cream: tender, silky, very, very tasty! The cream has a slight sourness from sour cream and a pleasant cheese flavor.

Sour cream cheese

• Fat sour cream (fat content 20% and above) - 500 g
• Sugar - 0.5 cups (use a 250 ml faceted glass)
• Curd cheese - 220 g
• Vanilla extract - 1 tsp. (can be replaced with vanilla sugar)

How to make cream cheese with sour cream

To make the cream thick and dense, first weigh out the sour cream. To do this, place it in a cotton towel and hang it over a bowl in the refrigerator overnight. If you can’t hang it, you can put it in a colander and place it on a saucepan. Excess liquid will drain and the sour cream will become denser.

If you use sour cream with a fat content of 30%, you don’t have to weigh it out.

Place sour cream, sugar in a large bowl, add vanilla extract, beat all ingredients to soft peaks at high speed. Then reduce the speed and add curd cheese, continue mixing at low speed. That's it, the cream is ready!

I hope these recipes will help you prepare delicious cakes for your family and friends. Have fun cooking, and if you have any questions, feel free to ask.

Bon appetit!

The simplest cream recipe is made from sour cream and sugar. There is only one downside to this type of product - it’s a little greasy, but there are many advantages - no harmful additives, only fresh and natural.

It is used to add flavor to baked goods of any kind - puff pastry, biscuit and shortbread, and is not harmful to children unless there is a history of diabetes, pancreatic disease or lactose deficiency.

Even a novice cook can cope with the task of making cream from sour cream and sugar if he knows in what proportions the ingredients are mixed.

If you want to add a “zest” to the dish and improve the taste, you can cope with this by adding natural food ingredients.

The simplest cream for cakes made from sour cream and sugar

To prepare the cream in the simplest version, just 2 components are enough - sour cream and sugar, in the proportions: 500 g of thick sour cream - at least 30%, 1.5 cups of sand - you can grind this amount into powder in advance. Some housewives, in order not to worry that the sweet mass will spread, add a thickener to the cream. This ingredient can be cornstarch, oil or gelatin. Making the airy component of the cake is very simple - beat the sour cream and sugar with a whisk or mixer until the sugar is completely dissolved.

If you have a large capacity blender, that will also help with the task.

Sour cream is considered ready when the volume of the mixture of initial products increases by 2.5-3 times and the fluffy mass does not spread if you tilt the dish. You should check it carefully - if you turn off the electrical device several times, you can lower the mass.

How to whip sour cream and sugar into a fluffy cream in the shortest possible time? Experienced housewives know a secret - sour cream should be as cool as possible. You can even interrupt the process if the mixture does not rise well and put it in the refrigerator for a while.

But there is an even better way - place the container in which the sour cream is whipped in cold water with ice.

How to thicken the original product

You can thicken the sour cream using the following ingredients.

Corn starch

For 0.5 kg of sour cream you need to take 2 teaspoons. First, beat the mass until it thickens to the maximum, then cool it in the refrigerator, then take out the almost finished product, add starch, and stir at high speed until the product “stands” on an inverted spoon.

Butter

You can increase the density of the cream with the help of butter, but you should take into account that the taste will not be affected, but the energy value of an already not entirely dietary product will increase even more, and the consistency will turn out to be “heavy”.

The butter is taken out of the refrigerator in advance and allowed to stand in the room - it is not recommended to warm it up on purpose - you can melt it. Then it is mixed with sugar - half of the total amount - and slowly, without interrupting the whipping at low speed, the sugar butter is introduced into the whipped cream. The sour cream should already “absorb” the granulated sugar. Now beat the mixture for about a minute at high speed, being careful not to overbeat. The finished product is kept in the refrigerator before applying to the cake.

It not only securely fixes the cream, but also turns it into a delicious, delicate soufflé:

• Sour cream soufflé recipe: the proportions of sour cream and sugar for the delicate cream are exactly the same as for regular cream. Gelatin - 10 g - is poured into an enamel bowl - it will then have to be placed on a heating device or steam bath, so you should choose dishes of the appropriate quality. Pour in 5 tablespoons of milk - or better yet cream - at room temperature, let it brew and swell - this takes about 10 minutes.
• Then dissolve the gelatin over a fire or water bath - the main thing is to be able to stir constantly, then cool to room temperature.
• Pour into the sour cream-sugar mixture, beat for 2-3 minutes, put in the refrigerator for 30-40 minutes - not in the freezer.

When applying to the biscuit, use hot knives - they are heated in boiling water, since the soufflé has already set.

Experiments with sour cream

Always eating sweet pastries with one flavor is boring. To get new taste sensations, it is worth experimenting with layers and decorations. You can use ready-made recipes, or come up with something new.

Ingredients needed for culinary experiments:

• sour cream – 3 cups;
• sugar - a little less than a glass;
• berries or fruits;
• cocoa powder – 2 tablespoons;
• instant coffee - teaspoon;
• lemon – 1 medium.

Some housewives first strain the sour cream through cheesecloth or rub it through a fine sieve, especially if the product is not made using a separator - there may be lumps in it. In addition, when straining through cheesecloth, excess liquid is absorbed, which means that the mixture will be easier to beat.

Cocoa and coffee are added after the fluffy mass is half whipped. It is given final readiness after mixing all the ingredients.

Do you want a fruity or berry taste? In this case, fruit or berry puree is first made and added at the last stage. In this case, you cannot do without a thickener - it is impossible to completely remove fruit juice from the puree - and it is unnecessary. It is enough for the fruit puree to drain for 10-15 minutes.

For every 10 g of fruit puree added to the creamy mass, 10 g of gelatin must be added.

Lemon cream. There is no need to peel the citrus. It should be kept in boiling water until it becomes soft.

If you crush it in your hand, it should resemble a children's toy made of porous rubber - such material is very pleasant if you chew it.

After the lemon has cooled, it is turned in a meat grinder along with the soft peel, after removing the seeds. This mass is then added to the fluffy mixture. It is already clear from the technology that a thickener is needed.

But if you want to create a nutty masterpiece, you don’t need a thickener. The simplest thing is to add lightly roasted walnuts, crushed into powder, to the almost finished mixture and bring until fully cooked.

Almond-sour cream sweet mass can turn into an excellent dessert, which does not have to be placed on cakes or biscuit dough - this way you can get a ready-made sweet dish. The required amount of products is calculated as follows: a glass of sour cream - half the volume of powdered sugar - egg white - 0.75 cups of peeled almonds. Almonds are crushed, pre-fried and cooled.

Combine the remaining ingredients and stir thoroughly until a spoon “stands” in them. The taste of egg whites should not be felt. If the plan is to decorate the confectionery product, the nut is driven in at the last stage and the mixture is cooled before it is placed on the cake.

A sour cream layer for a cake is the simplest and most popular; it can be made in several interesting versions, using available products. Try adding vanilla extract, a glass of walnuts, fruit or cocoa to sweet sour cream, and the taste of the delicacy will become much brighter and more interesting. You can make any kind of sweetness you want: liquid so that it soaks the cakes well, thick, high in calories, dietary.

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

Classical

• Cooking time: 15 minutes.
• Servings: 6 people.
• Calorie content of the dish: 318 kcal per 100 g.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

• sour cream – 500 g;
• powdered sugar – 150 g;
• vanillin – 1 sachet.

Cooking method:

1. Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
2. Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
3. Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

With cherry

• Number of servings: 7 people.
• Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

Ingredients:

• sour cream – 400 ml;
• powdered sugar – 250 g;
• cottage cheese – 400 g;
• gelatin – 30 g;
• fresh (or frozen) cherries – 300 g;
• vanillin.

Cooking method:

1. Gelatin is poured with water and left to swell.
2. At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
3. Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
4. The fermented milk product is beaten separately, then added to the main mass and beaten together again.

With strawberry

• Cooking time: 30 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

• cold cream – 90 ml;
• fat sour cream – 180 ml;
• sugar – 100 g;
• strawberries – 200 g.

Cooking method:

1. Make a puree from the berries.
2. Mix the remaining ingredients and beat until smooth.
3. Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
4. Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

Sour cream with condensed milk

• Cooking time: 25 minutes.
• Number of servings: 5 people.
• Calorie content of the dish: 286 kcal per 100 g.
• Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

• sour cream (minimum 25%) – 200 ml;
• condensed milk - 1 can.

Cooking method:

1. Beat the cooled fat sour cream with a mixer until fluffy.
2. Then add condensed milk and continue beating until you get a homogeneous consistency.

With kefir

• Cooking time: 60 minutes.
• Number of servings: 7 people.
• Calorie content of the dish: 238 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not harden and the cake will not hold its shape.

Ingredients:

• sour cream – 400 ml;
• kefir – 200 ml;
• water – 50 ml;
• sugar – 4 tbsp. l.;
• gelatin – 10 g;
• vanillin.

Cooking method:

1. Combine gelatin with water and leave to swell.
2. Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until the consistency is homogeneous and the sugar is completely dissolved.
3. Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
4. Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
5. After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

With prunes

• Cooking time: 50 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic taste.

Ingredients:

• sour cream – 600 g;
• sugar – 200 g;
• prunes – 200 g;
• liqueur (fruit) – 50 ml.

Cooking method:

1. Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
2. Combine the fermented milk product with sugar and whisk until smooth.
3. Add dried fruits to the mixture and mix thoroughly.

With banana

• Cooking time: 20 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: for breakfast, lunch.

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

• large bananas – 2 pcs.;
• sour cream – 500 g;
• sugar – 125 g.

Cooking method:

1. Bananas are ground in a blender until mushy.
2. A fermented milk component is added to this mass and the whole thing is whipped with a mixer.
3. Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

• Cooking time: 60 minutes.
• Number of servings: 7 people.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

Ingredients:

• fat sour cream – 150 g;
• butter (softened) – 80 g;
• sugar – 300 g;
• cocoa – 80 g.

Cooking method:

1. Mix the fermented milk component with sugar and cocoa until smooth.
2. Place the mixture on the fire and bring to a boil, stirring constantly.
3. After boiling, reduce the heat and cook until thickened. Don't forget to stir.
4. When the mixture thickens, add the butter and stir until it dissolves.
5. Remove from heat, cool.

With gelatin

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: for breakfast.

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering cakes.

Sour cream has many benefits. The first is ease of preparation. To make it, you don't need to have any special culinary skills. The second is the availability of components. Third - versatility, the amount of sugar can be varied to suit your taste. The big plus of the recipe is that it is suitable for any cakes. Even if they are overdried, sour cream cream will save the situation and make the cake soft.

How to properly prepare sour cream for a cake

To prepare the sour cream cream for the cake, you will need sugar and vanillin. This is a classic recipe base. Confectioners often use it, supplementing it with many components. It is preferable to use sweet powder - it dissolves faster and will not creak on the teeth. It is better to sift the powder - this will make the cream more airy.

Before starting the process of creating sour cream cream for the cake, you should prepare the necessary tools. These include:

• Dishes for whipping - you can use plastic, aluminum or glass. The main thing is that it is tall, voluminous and cool. To do this, put it in the refrigerator for 1 hour.
• Mixer. You can use a blender with a whisk. It is also better to put the nozzles in the cold.
• Clean gauze. It is needed to separate the serum from the base.

Properly prepared sour cream for a cake has a delicate texture and thick consistency. Ideally, the finished mass retains its shape in the cold for at least 2 hours. After proper whipping, drops of dessert should not flow from the mixer attachments. Along with the powdered sugar, you can add 3 drops of lemon juice - this will make the process of dissolving the sugar go faster.

How to whip sour cream

The fermented milk product for preparing the impregnation must be fresh and natural. Fat content – ​​30 percent, no less. Use chilled sour cream - this will prevent the mixture from spreading. It is also advisable to cool the mixing bowl. Homemade product must be whipped carefully so that it does not turn into oil. The process begins with low mixer speeds, which gradually increase. Everything takes 10-12 minutes. Bulk ingredients are added when the mass begins to thicken, and liquid ingredients are added before cooking begins.

Sour cream cream for cake has its own preparation nuances. Its only drawback can be considered the instability of the finished mass. Therefore, impregnation is used mainly for layering the cakes. But you can use the recipe to decorate a cake or as an independent dessert. To do this, you need to add pectin, agar or gelatin. Instant cream thickeners are suitable.

There is another method using which you can get a thick cream from sour cream and powdered sugar. For this you will need clean gauze. It should be folded in 2-3 layers, placed in a colander and sour cream placed on a cloth. Then the gauze is tied, hung or left in a colander for 7-8 hours. This will allow the whey to separate. The cream from such a product is guaranteed to be correct.

Sour cream recipe

You can create several versions of sour cream cream for a cake with different additives. This base is also used to prepare custard mixture. The addition of chocolate, honey, dried apricots and other components is carried out at the whipping stage. To do this, you need to combine a small part of the base mass with the desired ingredient, then manually introduce the resulting mixture into the main part of the product. Study famous recipes with various additives.

Classic made from sour cream and sugar

Characteristics

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 299 kcal per 100 g.
• Purpose: for layering cake layers; dessert
• Cuisine: Russian.
• Difficulty: easy.

Cake cream made from sour cream and sugar is basic. It is very tasty, light and even healthy. It's not difficult to prepare. This mass is used to coat hygroscopic cakes - shortbread, honey. This cream can be a wonderful independent dessert, especially with fruit. According to the recipe, sugar can be replaced with powder. This will not change the taste, but you will have to beat less.

Ingredients

• sour cream 30% - 500 g;
• sugar – 200 g.

Cooking method

1. Place the cooled fermented milk product in a deep bowl. It also needs to be pre-cooled.
2. Place sugar in the same container.
3. Start working with the mixer at the lowest speed. Gradually the speed needs to be increased.
4. When the mass begins to form stable peaks, about 7-8 minutes will pass, turn off the mixer. The finished cream should not drip or flow.

Characteristics

• Time: 25 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 490 kcal per 100 g.
• Purpose: for cake
• Cuisine: Russian.
• Difficulty: easy.

It is best to add condensed milk to sour cream for sponge cake. It makes the cakes more moist, which is ideal for porous dough. This mass is also well suited for “Napoleon” and shortbread. It is best to take high-quality condensed milk, like fermented milk products, then the result will delight you with its delicate, sweet and sour taste.

Ingredients

• condensed milk – 1 can;
• sour cream – 500 g;
• lemon juice – 50 g;
• cognac – 1 tbsp. l.

Cooking method

1. Place the sour milk in the cold first. Then place it in a container and start whisking.
2. Wash the lemon, squeeze out a couple of tablespoons of juice. It must be added along with cognac when the mixture is almost ready.
3. Pour in the condensed milk in a thin stream, constantly whisking the mixture.
4. The cream is ready as soon as you see a thick, fluffy foam.

With boiled condensed milk

Characteristics

• Time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 430 kcal per 100 g.
• Purpose: for baking.
• Cuisine: Russian.
• Difficulty: easy.

Fermented milk product and boiled condensed milk are ideal for each other. The components create an excellent texture for greasing cakes - sponge and pancake. Use cream to fill eclairs. If you add fruit syrup, you will get a wonderful dessert - not cloyingly sweet, but with a slight sour taste.

Ingredients

• boiled condensed milk – 1 can;
• sour cream – 400 g;
• thickener – 10 g.

Cooking method

1. Place rich, cold sour cream along with boiled condensed milk into a cup.
2. Beat for 3 minutes at low speed, gradually increasing it.
3. 5 minutes after the start of the process, add the thickener and continue whisking for another 1 minute.
4. The fluffy cream for eclairs is ready. If a layer is needed for a cake, punch the mixture for 30 seconds at high speed. The foam will settle and the mass will be easy to work with.

Gelatin based

Characteristics

• Time: 20 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 207 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A recipe for cream with gelatin helps out when you don’t have time to weigh out the base ingredient. It is suitable for almost all cakes. With gelatin you can create delicious, original desserts. It is important to use powdered sugar - it is easier to mix the cream with it, and it turns out more delicate than with sugar. Gelatin helps keep the mass in shape. It also strengthens joints, which benefits health.

Ingredients

• water – 100 g;
• sour cream 20% – 400 g;
• gelatin – 15 g;
• powdered sugar – 100 g.

Cooking method

1. Pour gelatin over warm water for 12-15 minutes. Do not exceed the recommended amount, otherwise you will end up with a soufflé.
2. Then start whisking the fermented milk product together with the powdered sugar. Time - approximately 5 minutes until a paste-like mass is obtained.
3. Place the swollen gelatin in a water bath. It must be stirred until it dissolves, but do not bring to a boil. Then cool the liquid.
4. Turn on the mixer again, add gelatin little by little and beat at medium speed.
5. It is better to use the cream before the gelatin begins to harden. If you are making a separate dessert, divide the mixture into bowls and put it in the refrigerator.

Butter-sour cream

Characteristics

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 362 kcal per 100 g.
• Purpose: layer for cake, filling for cakes.
• Cuisine: French.
• Difficulty: easy.

Very soft, tasty cream. Adding oil makes it fluffy and thick. The impregnation goes well with honey cakes. The cream is used to fill wafer rolls and cakes – baskets. When working, it is advisable to use a fermented milk product with sourdough - it is tasty and natural. Preparation will not take much time, and the result will be a stunning dessert.

Ingredients

• Butter 82% – 150 g;
• sour cream 15% – 300 g;
• powdered sugar – 150 g.

Cooking method

1. The oil must be removed from the refrigerator and brought to room temperature. Never melt it in the microwave.
2. Place the butter in a tall cup and beat it for 3 minutes.
3. Then add powder and sour cream. Increase the mixer speed to maximum. When the mass increases in volume, turns white and thickens, turn off the device.

Sour cream and curd

Characteristics

• Time: 20 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 232 kcal per 100 g.
• Purpose: layer for cakes, dessert.
• Cuisine: world cuisine.
• Difficulty: medium.

Adding cottage cheese to the basic recipe makes the cream not only tasty, but also healthy. A child will definitely like such a hearty dessert, even if he doesn’t like fermented milk products. The recipe is economical in terms of financial and time costs. Suitable for any test. Pairs especially well with “Milk Girl”, “Napoleon”, and “Honey” cakes.

Ingredients

• cottage cheese – 200 g;
• sour cream – 200 g;
• sugar – 200 g;
• vanilla – 10 g.

Cooking method

1. To obtain a homogeneous consistency, grind the cottage cheese with a blender or grind using a sieve.
2. Sour cream must be weighed before use to remove excess moisture.
3. Combine the fermented milk product with sugar in a container, whisk until the latter is completely dissolved.
4. Then add chopped cottage cheese and vanilla. Run the mixer until the mixture becomes thick. The finished mass should be refrigerated for 30 minutes.

Sour cream banana

Characteristics

• Time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 190 kcal per 100 g.
• Purpose: dessert, cake filling.
• Cuisine: Russian.
• Difficulty: medium.

This option is an excellent solution for a children's party. This mixture can be layered into sponge cakes, cake layers (“Smetannik”, “Pancho”), and served in bowls with fruit. The recipe is suitable for soaking curd pudding. A product with such a filling must be left in the cold for 1-2 hours - then the taste of the cream will be fully revealed.

Ingredients

• Ripe bananas – 160 g;
• sour cream 20% – 250 g;
• lemon juice – 5 ml;
• powdered sugar – 60 g.

Cooking method

1. Peel a couple of bananas and pass them through a blender until pureed. You can simply mash it with a fork - then you will feel pieces of fruit.
2. Mix the cooled sour milk with powdered sugar until stable peaks appear.
3. Add banana puree to the container. Beat at high speed for another 3 minutes.
4. Add lemon juice 30 seconds before the end of kneading.

Characteristics

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 302 kcal per 100 g.
• Purpose: filling for cakes.
• Cuisine: Italian.
• Difficulty: medium.

The recipe will help you get a rich, creamy taste. The protein mass is used to fill tubes and layer cakes. Preparation is not the fastest or easiest, but the result is worth the effort and time. Eggs must be fresh, and the fermented milk product must be fatty. The consistency of the resulting mass makes it indispensable for decorating cakes. To increase density, add fruit.

Ingredients

• Egg whites – 4 pcs;
• sugar – 250 g;
• water – 10 ml;
• sour cream 30% – 250 g.

Cooking method

1. Place water on low heat, add sugar and cook syrup.
2. The whites must be beaten chilled. At the beginning of mixing them, add the syrup a few drops at a time.
3. Beat cold sour cream in a separate bowl until thick, then carefully, in small portions, add it into the protein mixture using a spatula.
4. The prepared mass must be used immediately and cannot be stored.

With chocolate

Characteristics

• Time: 15 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 202 kcal per 100 g.
• Purpose: dessert, filling for baked goods.
• Cuisine: European.
• Difficulty: medium.

Sour cream and chocolate cream has a viscous, silky texture. It is used when filling cakes and layering cake layers. To obtain a thicker consistency, the resulting mass must be cooled. Dark chocolate is used as the main additive, but in extreme cases it can be replaced with cocoa powder.

Ingredients

• bitter chocolate – 150 g;
• powdered sugar – 300 g;
• sour cream 20% – 150 g;
• butter – 50 g;
• vanillin – 5 g;
• salt – 2 g.

Cooking method

1. Break the chocolate into pieces and combine with butter. Heat in a water bath until the chocolate dissolves. Cool the resulting mixture to room temperature.
2. Beat the sour cream at medium speed, adding 1 tablespoon of powdered sugar into it.
3. Next add salt, vanillin, melted chocolate.
4. Continue beating the mixture until smooth.

Custard sour cream Ice cream

Characteristics

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 258 kcal.
• Purpose: filling for confectionery products.
• Cuisine: world cuisine.
• Difficulty: medium.

This recipe is a variation of the “Ice cream” buttercream. It got its name because of its similarity to the ice cream of the same name. By replacing cream with sour cream, you can get a dessert that is lower in calories and more budget-friendly. Used as a filler for sand baskets, decorating cupcakes, and to level the surface of the cake before applying mastic.

Ingredients

• chicken egg – 1 piece;
• butter – 120 g;
• sour cream 25% – 370 g;
• flour – 105 g;
• vanillin – 5 g.

Cooking method

1. Mix the fermented milk product with the egg at low mixer speed.
2. Add sugar, flour, vanillin into the mixture without stopping the mixer.
3. Then place the resulting mixture in a water bath. Cook everything over low heat, stirring constantly, until thickened - 10 minutes.
4. Next, cool the mixture. Add the butter, pre-ground with a blender, into it in small portions.
5. At the end, mix the mixture and refrigerate.

Video

Everyone’s favorite childhood taste was sour cream, airy cream, which was so delicious to lick off your finger while mom turned away in the kitchen.

Few people know that preparing this sweetness is not so difficult, you just need to get the right ingredients, patience, accuracy, kitchen tools and a very small amount of time.

The recipe for sour cream can be very different. In ancient and modern cookbooks you can find dozens of recipes for making sour cream for cake. This is both a dietary option, and especially high-calorie, thick, which hardens within just a few minutes, and liquid, the purpose of which is to saturate dry shortbread cakes as much as possible. We present five of the most popular cooking methods for your choice.

Sour cream - cooking secrets

The cooking principle is extremely simple: sour cream and additional ingredients are mixed in certain proportions.

The basis for achieving thickness comes from sugar. To do this, it is ground, and sour cream is whipped. This was the case in ancient times, before the invention of the blender. Now it is enough to mix them together at low speeds in their pure (original) form and beat them.

The main thing is not to overdo it. The time to achieve the desired consistency always ranges from 10 to a maximum of 15 minutes.

Sour cream recipe for cake (traditional)

This is simply a proportional mixture of sour cream and sugar.

Ingredients:

Sugar: 1.5 cups (about 200 g)

Sour cream – 500 g, always very fresh!

Cooking method:

Pre-chill the sour cream in the refrigerator. This way it will whip better.

Place it in a blender container, or in a tall but wide enough bowl to work as a mixer.

Start whipping the sour cream separately, slowly continuing for several minutes.

Add sugar.

After whisking everything together until a fluffy and light mass is obtained, test with your finger, it should not be hard, and there should be no grains of sugar in it.

Properly prepared crepe should not spread across the bowl, or run down your finger (if you check).

Now you can soak cakes with it, decorate a cake, or simply serve it in beautiful bowls with fruit and pieces of chocolate.

Recipe for sour cream for cake (with walnuts)

You can also use any other type of nuts. For example, cashews, almonds, hazelnuts, pistachios, etc. However, the cheapest and most common is with walnuts.

Ingredients:

Nuts (walnuts or any other) – up to 100 g (about one glass).

Sour cream – 700g. sour cream, if it is rich and fresh (about three to four glasses);

Sugar – 1-1.2 cups.

Vanilla to taste (optional).

Cooking method:

First you need to dry and grind the nuts well, bringing them to a powder state, so the particles will not interfere with enjoying the taste of the finished culinary product.

Mix sugar and sour cream, beat well until as thick as possible (make sure that the cream does not turn into butter!). Then add the ground nuts and mix everything thoroughly.

The cream is ready: you can use it however you like to create culinary masterpieces.

Recipe for sour cream for cake (with gelatin)

When you need to achieve a thick and airy cream that most closely resembles a soufflé, you can use it as an additional ingredient. gelatin. The main thing is to handle it correctly during cooking and not increase its quantity too much. Maintain proportions.

Ingredients:

Fresh sour cream – 300 g (1.5 – 2 tbsp.);

4-5 tbsp. spoons of powdered sugar (grind in advance);

1 tsp gelatin;

Half a glass of milk or water (or you can dilute the dry mixture);

Vanilla sugar to taste (up to 6 g);

A couple of drops of flavoring and coloring, at your discretion (optional).

Cooking method:

First of all, dilute the gelatin. To do this, mix it with milk (or water) in a separate metal container and leave until it swells completely and evenly. Usually this is from 15 to 40 minutes, depending on its type.

After the time has passed, the container must be placed on low heat and heated until it is completely dissolved. You cannot boil it - gelatin will lose its properties.

After this, cool the liquid to body temperature.

In another container, mix sour cream, sugar and additional ingredients using the traditional method - in a blender.

Add gelatin at the end.

This is an ideal sour cream for cakes and desserts. It works especially well with bird's milk cakes. Pour the cream into the mold and put it in the refrigerator for 3-4 hours, then pour in the glaze, cool, cut and enjoy.

Recipe for sour cream for cake (curd)

This recipe includes two options: with and without nuts. Both are delicious and easy to make!

Ingredients:

Sour cream – 250g, choose one that is not too fatty – 20% will be enough, cottage cheese gives the fat content and density.

200 g not too fatty, the main thing is fresh cottage cheese.

Sugar – 100 g (it would be better to grind it).

1-2 tbsp. l. nuts at your discretion (can be replaced with sesame seeds)

Cooking method:

Mix cottage cheese and sour cream, carefully and slowly. Beat them with a blender (the mixer may not be able to handle it). It is important at this stage to obtain a mass without lumps. To do this, you can first knead and rub the cottage cheese through a sieve.

Gradually add sugar powder to the mixture while beating. It is better to roast the nuts, so the sour cream for the cake will be more aromatic and tasty. Grind and gently fold into the cream.

It is better to use the cream for working with the cake after it has stood in the refrigerator for 1-2 hours.

Recipe for sour cream for cake (with lemon)

Lemon is an original addition to the recipe; it will give the cream an interesting taste sensation with sourness, which will not be too pronounced due to the abundance of lactose in sour cream. In addition, lemon gives a rather bright yellow tint to the cream even without adding dye.

Ingredients:

Sour cream – up to 2 glasses, choose the one with high fat content, for this you can mix it with homemade cream.

One and a half glasses of sugar;

Gelatin – 15-20 g (one sachet);

One lemon.

Cooking method:

Pre-prepare gelatin. Let it swell for 40-50 minutes, and then you need to warm it up a little until it dissolves.

Beat sugar and sour cream (at medium speed for 7-10 minutes), adding sugar a little at a time.

Add lemon juice and grated zest, and then carefully add the cooled gelatin. Beat everything, leave for 15 minutes, then apply to the cakes and be sure to put in the refrigerator for a couple of hours.

Sour cream for cake - tricks of preparation and use

• add each subsequent product to the base gradually, evenly pouring/pouring it into the bowl where everything is whisked. This could be a mixer, a blender, or even a food processor.
• select the minimum speed on the electrical device. If you beat too quickly and powerfully, good sour cream (homemade) can turn into butter, and then everything will be ruined.
• store-bought products have several times less fat in their composition, and the fat content determines how well the cream or sour cream will be whipped. Experienced housewives prepare cream by mixing cream and sour cream in equal proportions, or store-bought and market (homemade).
• Too fatty and dense sour cream can be “diluted” by mixing evenly in the same blender with a small amount of milk.
• It is better to pre-chill all ingredients well in the refrigerator or freezer (do not overdo it!).
• use powdered sugar or first bring the sugar to the desired state by thoroughly grinding it in a coffee grinder.
• You need to choose a cooking method based on what kind of cakes you will use. This is done so that the taste qualities of each ingredient in the finished gastronomic product are pleasantly combined with each other.

For sponge cakes A medium-density consistency is ideal, then the cream can be spread evenly between the cake layers and half a centimeter thick, so it can fill the space between them and penetrate a little into the cake itself.

For shortbread dough It is best to achieve a more liquid state. The fact is that after baking the dough itself becomes dry, crispy and fragile, sometimes even hard. Liquid cream is able to evenly soak all the shortcakes, soften them and mix with them. To do this, after coating, it is better to leave the cake soaked in sour cream for several hours (ideally overnight) in a place at room temperature. And in the summer - in a cool place (a refrigerator will do).

Meringue cakes(baked whipped egg white) is best lubricated with a very dense consistency, then the finished products will not fall apart and will not become saturated with liquid and fat.