Which of us does not like cakes and pastries? To emphasize the taste of the air dough, to make it more refined, use special sweets and fillings. Yogurt, cottage cheese or chocolate cream made of sour cream can transform any dessert into a real masterpiece. With proper preparation, it will turn out to be gentle and light, as in the photo. Using the recipes presented in the article, you can cook not only a delicious sour cream or "Turtle", but also other unusual pies. Your family and friends will be delighted with the culinary delights!

How to make a delicious sour cream - step by step recipes

No matter how airy the dough is, finished cakes often need additional impregnation. Cream sour cream for a cake - an excellent choice for any hostess for baking. There are many recipes for making such a filler. The main ingredients are sugar and sour cream, which must be whipped with a mixer until a homogeneous mass is formed. To add color and piquancy, cocoa, fruits or food coloring are added to the mixture. But even without such components, the mixture turns out to be very tasty and goes well with any homemade confectionery.

The success of the process largely depends on the quality of sour cream. It is better to choose the one in which the “spoon is standing”. For this reason, many housewives prefer a home-made product, rather than a store version. Also, special attention should be paid to the taste of sour cream. She must be sweet. Even a small acidity can spoil the filler for the cake.

Classic

Although this cooking option is considered the simplest, the cream is very lush and does not flow. It can be used as grease for cake layers, cake decorating and other sweet pastries. It is worth noting that it is best to choose homemade sour cream for confectionery. Magazine has a low fat content, which can lead to excess cake filling fluid . If you do not know , how to make cream from sour cream, follow the classic recipe. To do this, you will need:

• sour cream - 500 g;
• sugar - 1.5 cups.

Cooking process:

1. Sour cream should be refrigerated several hours before cooking.
2. Sugar is poured into the chilled mass and whipped with a mixer until smooth.
3. When the sour cream thickens so much that it stops flowing when the dishes are tilted, the cream is ready.

With butter

Not everyone has the opportunity to buy a high-quality dairy product for sweet filling on the market. If your arsenal has only store sour cream, then using 82-85% fat oil will save the situation. This ingredient is able to give the mass the necessary consistency. With it, you can decorate both the zebra cooked on kefir and classic homemade cakes. You will need:

• sour cream - 300 g;
• sugar - 1 cup;
• butter - 150 g.

Cooking process:

1. Cut the butter into slices or trample with a fork, leave for 30 minutes.
2. Grind sugar into powder, add to butter.
3. Beat ingredients with a fork or whisk at medium speed.
4. When the mass turns yellow and homogeneous, you can spread the sour cream. It is added a little, carefully mixing the ingredients together.
5. To thicken the mixture, it is better to beat it with a whisk, and not with a mixer.
6. When the mass becomes dense, it must be left for 15-50 minutes in the refrigerator, and only then proceed to smearing the cakes.

With condensed milk and nuts

This filler is suitable for sweet tooth who love homemade waffles and cakes. Sour cream with condensed milk is much milder than its simplified counterpart. Using a variety of additives, such as nuts, you can create the most daring recipes. For such a sweet mixture use:

• sour cream - 200 g;
• butter - 200 g;
• boiled condensed milk - 250 g;
• nuts - 300 g.

Cooking process:

1. Knead or chop the butter, leave to melt a little.
2. Add condensed milk, beat with a fork until smooth.
3. In the resulting mass, put sour cream, mix.
4. Fry nuts in a dry frying pan, grind in a coffee grinder and add to fondant.
5. Mix thoroughly, let the cream with sour cream infuse.

With gelatin and fruit

Everyone tried a homemade cake with sour cream. If you want to diversify such a trivial dessert, it is best to use fresh fruits and berries. The delicacy will allow you to plunge into gastronomy, to remember the warm season. Preparing a cream based on gelatin and fruits is very simple. To do this, you need the following ingredients:

• fat sour cream - 500 g;
• sugar - 100 g;
• any fruit - 300 g;
• sugar - 100 g;
• gelatin - 1 tbsp;
• water - 70 g.

Cooking process:

1. Pour gelatin into a small iron container and fill it with water. It is necessary to ensure that it does not dissolve, but only swell.
2. After 15 minutes, put in a water bath and stir until smooth. It is important that the mass does not boil, but simply turns into a yellow liquid.
3. Finish sugar or powder in sour cream, beat.
4. Melted gelatin is gradually poured into the cream mass, stir.
5. Add berries.
6. The resulting liquid mixture will be allowed to cool, and then ready-made cakes are poured into it.

How to make Cream Sour Cream

Favorite honey cake or tender saffron will become even better with this filling. The cakes for these pies are a little dry, so a special semi-liquid mixture is needed to soften. The best choice is a cream of cream and sour cream. For him, you will need the following ingredients:

• sour cream - 800 g;
• sugar - 70 g;
• butter - 200 g.

Cooking process:

1. Leave the oil on the table at room temperature for 30 minutes.
2. Transfer it to a bowl, add sugar and mix.
3. When the mass becomes homogeneous, begin to gradually add sour cream.
4. Mix all the ingredients thoroughly, let stand for 15 minutes.

For sponge cake

The combination of dairy products allows you to create a truly unique taste. Instead of cottage cheese, some use mascarpone cheese, which will make the consistency of sour cream even more unique. It is very simple to use not only for decorating and smearing baking, but also for jelly desserts. For sweet condensed goodies you need:

• sour cream - 500 g;
• sugar - 150 g;
• cottage cheese - 250 g;
• gelatin packaging;
• water.

Cooking process:

1. Pour gelatin a little with water, leave for 15 minutes.
2. Warm it in a water bath, stir thoroughly so that there are no lumps.
3. Add sugar to the curd, then grind through a sieve.
4. Add sour cream, beat with a mixer at slow speeds.
5. Without stopping mixing, add gelatin.
6. When the mass becomes homogeneous, switch to the maximum mode of the mixer to achieve density.

For honey cake

An unusual spread will help diversify the recipe for your favorite homemade pie. Using sour cream custard will turn the thickest, coarsest cakes into a tender cloud. The thick consistency will allow the culinary masterpiece to keep in shape, rather than sag under its own weight. To prepare a thick sweet you will need:

• sour cream - 300 g;
• oil - 200 g;
• sugar - 150 g;
• flour - 2 tbsp;
• some vanillin;
• egg.

Cooking process:

1. Combine sugar with the egg, mix until smooth.
2. Add flour, beat well.
3. In the resulting mass, put the main ingredient, put in a water bath and stir. When the mixture thickens, remove.
4. Add 50 g of oil, mix thoroughly.
5. Beat the remaining oil with a whisk until creamy.
6. Mix the components together.
7. Using a mixer, we bring the mass to a desired consistency for several minutes.

How to thicken

Many housewives face this problem. The cause of excess cream liquid may be unsuitable sour cream or the wrong technology of whipping the mixture. The longer you work with a whisk or mixer, the more sour cream reacts with sugar and becomes thinner. If the cream is sparse, then help to correct the situation:

• Starch. You need to add it quite a bit, otherwise the taste of the sweet mixture will deteriorate.
• Gelatin. Universal thickener. After adding it, you need to hold the cream a little in the refrigerator.
• Butter. With its help, the watery mixture will acquire a thick, heavy consistency.
• Thickener. The easiest way to turn a liquid cream into a lush mass.

Video

The highlight of any pie is its filling or spread. Using the simple recipes presented in the videos, you can cook delicious homemade cakes without much difficulty. Lush creams of non-acidic sour cream can decorate pastries and other sweets. With just a few ingredients in your hands, you can create masterpieces of confectionery art.

Very simple and quick recipe.

Carrot Cake Recipe

For a chocolate cake with cherry

Pancake cake

Once, back in 1856, the American Gail Borden figured out how to keep milk fresh for a long time. By boiling the product with sugar, everyone’s favorite condensed milk appeared. Today it is actively used as an independent dish, and added to various recipes. Creams for condensed milk cake are especially popular, which differ not only in their amazing taste, but also in naturalness. Unless, of course, choose the right product.

Types of condensed milk:

• classic with sugar;
• with additives (coffee, cocoa, chicory, vanilla);

For creams, the classic product is most often used, which is then mixed with other ingredients. It is important to buy real condensed milk, and not a mixture of palm fats, sugar and milk powder. To do this, you must carefully read the packaging and find the GOST icon on it. Or read the composition. In addition to milk and sugar, it should not contain other ingredients. Only from such a product will you get a truly tasty and healthy cream for condensed milk cake.

To complement the recipe, dairy products, butter, cocoa, chocolate, nuts are usually used. The taste of the final product also depends on the quality of these ingredients.

Cream of condensed milk: general principles of preparation

The preparation of cream for condensed milk cake is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products for mixing have the same temperature, this will prevent the separation of fats, the formation of lumps and the mass will turn out to be uniform.

If berries and fruits are used in addition, it is important that they are free from spoilage and rot. Otherwise, the cream will get an unpleasant aftertaste. You also need to know that fruit cream for condensed milk cake is not subject to long-term storage and should be used immediately. To prolong freshness, you can use heat-treated mashed potatoes.

If the cream does not need to be heated, then do not take aluminum containers for cooking. It is better to give preference to plastic or enameled cups. For whipping, it is better to use a conventional mixer, the blender does not allow to get a magnificent mass.

Recipe 1: Classic Condensed Cream

A classic cream of condensed milk and butter is great for decorating cakes, pastries, layers of cakes. It combines wonderfully with fruits, chocolate, caramel and honey. It can be spread on a slice of fresh bread or used as a filler for ice cream. It is difficult to find a person indifferent to the taste of vanilla cream from condensed milk and oil.

Condensed milk 200 gr.;

Butter 200 gr.;

Egg yolk 2 pcs.;

Vanillin 0.5 gr.

Butter must be removed from the refrigerator in advance and held at room temperature for 2 hours to make it soft. But if it melts, then the cream of condensed milk and oil will not work. Therefore, in no case should you melt the product on a stove or use a microwave.

Next, soft oil should be beaten with a mixer until a lush white mass appears. Gradually add one yolk to it. Do not stop whipping, pour condensed milk into a thin stream. At the end of whipping, add vanillin. You can also add a little liquor to add flavor to the cream of condensed milk and butter.

If there are concerns about eating raw yolks, you can exclude them and simplify the formulation of a classic cream of condensed milk and butter.

Recipe 2: Cream of condensed milk with sour cream

Cream of condensed milk and sour cream has a pleasant, light taste with a slight acidity. It is great for biscuit, honey cake. Cream of condensed milk and sour cream can also be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food. And if you need to reduce calories, then instead of sour cream, you can use natural yogurt.

Condensed milk 300 gr.;

Sour cream at least 20% fat content 300 gr.;

Vanillin 1 gr.;

Cognac 1 tablespoon.

Sour cream should be beaten with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may take grains of butter and buttermilk will depart. Then, without stopping whipping, add the condensed milk in parts. At the end, pour out vanillin, add cognac. Mix everything thoroughly.

Sometimes cream from condensed milk and sour cream can turn out liquid. In this case, you can correct the situation with butter. Beat 200 gr. product into lush foam and gradually, in small portions, add liquid cream to it. You get a cream of condensed milk and butter, which can also be used in any desserts.

If there is no butter or if there is no desire to increase the calorie content of cream with condensed milk and sour cream, then you can use gelatin. For this 10 gr. powder is poured into 50 ml of water or milk, allowed to swell for 30 minutes. Then heated in a water bath and combined with a cream of condensed milk and sour cream. The mass needs to be removed for half an hour in the refrigerator, it will become more dense.

Recipe 3: Boiled Condensed Milk Cream

Boiled condensed milk is a delicacy from childhood. But if earlier it was not always possible to buy it and often had to be cooked, today in the store you can buy a product ready for use. It is easy to make incredibly delicious cream of boiled condensed milk from it, which will decorate the cake, pastries, various desserts and even everyone’s favorite nut cookies.

Boiled condensed milk 400 gr.;

Butter 300 gr.;

Vanilla at will.

The softened butter needs to be whipped, gradually add condensed milk. When the cream of boiled condensed milk becomes homogeneous, you can add vanillin. It also combines well with nuts, which must first be fried and chopped. If the cream from boiled condensed milk turned out to be very thick, then the nut crumb will clog it even more. The mass will be difficult to smear on the cake. In this case, it is better to sprinkle nuts with grease cream already cooked from boiled condensed milk cakes.

If there is no boiled condensed milk at home, but there is ordinary condensed milk, then you can cook it. But at the same time, it is important that it be real and consisted of whole milk, without vegetable fats. The jar needs to be freed from the label, placed in a pan, pour water and cook for 2 hours, reducing the heat after boiling.

Recipe 4: Cream of condensed milk with bananas

Airy, banana cream from condensed milk and butter can be used in cakes and pastries, as well as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a souffle. It will taste as good as bird's milk. This is a great way to apply the cream if you get excess.

Condensed milk 300 gr.;

Bananas 2 pcs.;

Butter 200 gr.

For cooking, remove the oil from the refrigerator in advance so that it is soft. Beat until white and lush, then gradually add milk. Interrupt everything thoroughly and refrigerate. Peel bananas, place in a blender and beat in mashed potatoes. It is important that they are ripe, but without black patches. Remove the cream from the refrigerator and gradually add banana puree to it.

In order for a banana cream with condensed milk and butter to turn out tasty and aromatic, you need to choose good fruits. It is better to navigate not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they do not smell, then it is better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.

Recipe 5: Chocolate Condensed Cream

Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with biscuit, puff, sand and honey cakes. It can also be used for sweet sandwiches as a chocolate paste.

Chocolate bar at least 72% cocoa 100 gr.;

Condensed milk 200 gr.;

Butter 200 gr.

Crumble the chocolate bar into pieces and put in a water bath to melt. Beat the butter at this time and put it in the refrigerator. Pour the condensed milk into a bowl and add melted chocolate in a thin trickle, whisking with a mixer. Remove the oil from the refrigerator, immerse the mixer and gradually add the chocolate-milk mixture. Beat until smooth.

Similarly, you can prepare a cream with white chocolate. If you add a little coconut to it, the taste will resemble a popular bounty bar. Both options go well with nuts. It is not necessary to weight the recipe with them, just add a small handful, ground in a coffee grinder. And a delicious aroma is provided.

Recipe 6: Cream of condensed milk with cottage cheese

Is it possible to make dessert tasty and healthy at the same time? Sure! If you use curd cream with condensed milk and butter. A delicate product rich in calcium and protein will be loved even by people who do not like cottage cheese. Which is especially true in baby food.

Cottage cheese 200 gr.;

Condensed milk 200 gr.;

Butter 50 gr.;

Vanillin 0.5 gr.

To make the cream tender, airy, without a tart taste, it is important to thoroughly grind the cottage cheese. You can do this by wiping through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few spoons of condensed milk. Separately mix the butter and condensed milk, thoroughly punch. Combine both masses, gradually adding milk to the curd, pour in vanillin and mix.

Based on the basic recipe for curd cream with condensed milk and butter, you can prepare various layers for desserts: walnut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. Also, this recipe can be used for filling eclairs.

Recipe 7: Cream of boiled condensed milk and cream

Cream of boiled condensed milk and cream is light, airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the caloric content of such a product is lower than that of a cream of condensed milk and oil.

Boiled condensed milk 400 gr.;

Cream at least 30% fat.

Condensed milk needs to be put out of the can in a cup, well pierced with a mixer, so that the mass becomes homogeneous. Pour cream into another container and beat in lush foam. It is better if they are specifically designed for whipping, in which case it will take 2-3 minutes to work with the mixer.

Next, the mixer must be switched to the slowest mode and gradually adding the condensed milk without stopping whipping. If desired, you can add vanillin or any essence, but the aroma of boiled in itself is rich and resembles creme brulee.

If the consistency of cream for condensed milk cake is too lush, you can break it for half a minute at a high speed mixer. The foam will settle and the mass will become more malleable at work. And it is better to fill custard cakes with lush mass, so they turn out less sugary and light.

Recipe 9: Custard Condensed Cream

This recipe for custard with condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most fresh and primitive cake with taste. Boiled condensed milk gives a pleasant cream color and caramel flavor.

Cow's milk 400 gr.;

Flour 3 tbsp. spoons;

Butter 200 gr.;

Boiled condensed milk 300 gr.;

Sugar 200 gr.;

From milk, sugar, flour you need to cook a classic custard. To do this, milk must be put on the stove, mix sugar with flour and pour into milk. Gradually stirring to bring to a boil, as soon as the mass begins to flop, turn off and cool.

While the custard mass cools, you need to whip the softened butter and condensed milk. Then gradually add the cooled custard mass. To kill everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until completely solidified. You can add more boiled condensed milk than with a prescription. In this case, the taste will be more sweet and rich.

Recipe 10: Raffaello Condensed Cream

Popular Raffaello sweets do not leave anyone indifferent. This taste is familiar to many, but few people know that it is very simple to recreate it at home. Such a cream can be used in the preparation of desserts, but it is especially successfully combined with a fresh croissant or air bun.

Condensed milk 400 gr.;

Butter 200 gr.;

Coconut flakes 100 gr.;

White Chocolate 100 gr.

Coconut flakes need to be soaked in advance 100 gr. boiled but cooled water. Let it brew, stirring occasionally. Water should not remain at the bottom of the container.

Beat the butter, add half the condensed milk to it and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. White glaze does not like high temperatures and can curl. For the same reason, do not use a microwave. Mix the melted chocolate with the rest of the condensed milk and gradually introduce it into the oil mixture. Beat everything and add the swollen coconut flakes. Stir and cream can be used.

• When adding bulk ingredients (sugar, coffee, cocoa) you need to sift them through a strainer or just knead the lumps. In the finished mass, this is difficult to do.
• Vanillin, essences and aromatic spices should be added at the end of the cooking process. In this case, turn on the mixer at minimum speed.
• Butter, sour cream, cream must be whipped separately before mixing with condensed milk. So the cream will be lighter, airier and less sugary.
• A spoonful of brandy, added to the finished cream, will add the aroma of walnut and make the taste deeper.
• Cream of boiled condensed milk is notable for its density. It can be difficult to mix with other ingredients. Therefore, you can pre-knead with a mixer a condensed milk with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.

These simple tips will help prepare the most delicious and healthy cream for condensed milk cake, which will appeal to both children and adults.

It was a cream of condensed milk and butter - turned out to be the most popular among modern hostesses. It is not expensive, affordable, versatile. With such a sweet mass, you can decorate cakes, pastries, stuff wafer rolls and complement cookies.

Classic butter cream with condensed milk for cake

Ingredients: a standard pack of butter (over 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.

1. First, the butter is left at room temperature for a while. It should soften well.  You can speed up the process with a microwave.
2. Next, the butter is whipped with a mixer or blender until splendid. At this point vanilla sugar is added. This ingredient is optional, so it is used to the taste of the cook.
3. Beating the ingredients continues. Condensed milk is poured into the oil in small portions. The mass will gradually thicken and become more magnificent.

The resulting cream of butter and condensed milk can be used immediately, for example, to coat a cake and even out the sides of the baking dish.

Recipe with boiled condensed milk and butter

The composition of the components: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The oil is pre-extracted from the refrigerator, cut into small slices and left to soften.
2. Then it is well beaten with a special blender nozzle until the mixture doubles in size.
3. Boiled condensed milk is sent to the oil. Beating is repeated again until a lush homogeneous mass is in the container.

The finished cream of boiled condensed milk and butter needs to be slightly cooled, after which it can be used to smear biscuit.

Cream with zest flavored cake

Ingredients: large sweet orange, a whole can of condensed milk (unboiled), a standard pack of fatty butter.

1. The zest is carefully removed from the orange with a fine grater. You only need to rub the orange part, leaving the white flesh on the fruit. If it gets into the zest, the product will be bitter.
2. 2 large spoons of juice are squeezed out of an orange.
3. A pack of butter is removed in advance from the refrigerator. It should soften, but not become too liquid.  Otherwise, the product cannot be whipped.
4. Next, the oil is treated with a mixer to splendor.
5. Without stopping beating, condensed milk is poured into the mixture with a thin stream. The process lasts 3-4 minutes.
6. At the end, juice is poured into the mass, and the zest is added.

It remains to whip the cream for another minute, and it is completely ready for decoration.

Chocolate cream

Ingredients: a standard pack of fatty butter (over 80% fat), a bar of dark chocolate (sugar free), a can of condensed milk.

1. Oil is preliminarily extracted from the cold and softened.
2. A chocolate bar broken into slices is sent to a separate bowl. You can take a bitter product without sugar or with its minimum content.
3. Chocolate is melted in the microwave or in a water bath, then it cools.
4. In a roomy bowl, softened butter whips white and splendor. Continuing to work as a mixer, condensed milk is gradually poured into the container.
5. Once the mixture is thick and uniform, you can pour melted and cooled chocolate into it.
6. Beating continues for about a minute.

This cream is great for smearing chocolate biscuit.

With the addition of bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

1. A pack of butter is removed from the cold about half an hour before cooking.
2. The peel is removed from the fruit, after which it kneads in a smoothie in mashed potatoes. You can use a hand blender for this purpose. A banana needs to be taken ripe, but not darkened.
3. The softened oil is whipped with a white and air mixer.
4. Condensed milk slowly pours into it. Beating does not stop.
5. The last to be mixed is a soft banana puree.

The cream is whipped for about a minute until smooth. Further, it can be immediately used to decorate the dessert.

From condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very fat sour cream, a pack of high-quality butter.

1. The oil is pulled out from the cold in advance, so that by the time the cream is prepared it has time to soften thoroughly.
2. Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be infused with a thin stream and gradually, connecting the products with a wide spoon.
3. When both components mix well, you can add sour cream, vanillin and cognac.
4. Beat the mass after this is not necessary. It is enough to knead all the ingredients with a spoon.

Over time, a cream of condensed milk, oil and sour cream can exfoliate. But this is normal. If the base is not immediately used to smear cake shortcuts, it needs to be removed in the refrigerator, and immediately before making the dessert, slightly warm in the microwave.

Custard for Napoleon cake

Ingredients: 220 ml of condensed milk, 70 g of fatty butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of fat milk.

1. Half of the declared amount of milk is sent to the stew-pan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that there are no lumps left.
2. Next, the remaining milk is poured. After the next stirring, the stewpan is sent to the fire. The mass is boiled with minimal heating of the stove and stirring frequently until it thickens (it should linger on the whisk).
3. When the cream has cooled to room temperature, approximately half of the condensed milk is added to it. After mixing, the rest is poured.
4. Softened fat (butter) is introduced in small portions.

As a result, the bowl will have a glossy homogeneous mass, which can be used for the Napoleon cake or simply served with pancakes.

Interlayer option for finished cake layers

Ingredients: 170 g butter, 1 small. a spoonful of cognac (you can choose an alcoholic drink with any flavoring), 120-140 g of condensed milk, half a bag of vanilla sugar.

1. The butter is cut into small pieces and left for some time, during which it has time to soften. Then it is whipped with a mixer until airy and whitening.
2. Gradually, condensed milk is introduced to the oil. At the same time, whipping does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mass. When working with ready-made cake layers for the cake, you need to choose a cream with a brighter saturated taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, the beating continues until the mixture is as uniform as possible.

Ready sweet cream, you can immediately make desserts.

If you are a fan of homemade pastries and bake something tasty for each celebration, then our article on how to prepare cream for a cake of sour cream and condensed milk will be very useful to you. Today we will consider several recipes for such a filling, which, by the way, can be lubricated not only with the biscuits that you made yourself, but also with the semi-finished products bought at the store. In this case, a full-fledged cake, for example, “Ginger”, you will succeed in literally 15 minutes.

How to prepare the easiest cream cake with sour cream and condensed milk

For a large portion of delicious toppings for your baking, take:

300 g of thick sour cream with a fat content of at least 30%;
- 1 can of regular condensed milk.

To make your cream thick, it is important to choose sour cream as fat as possible, at least 30%. Before whipping, it must be cooled. Put some simple ingredients in the mixer bowl, whisk first at low speed, gradually increasing it. Usually 2-3 minutes are enough for the cream for the cake of sour cream and condensed milk to acquire the desired consistency. Once it is ready, it can be smeared with baked or bought in the store. It will also be very tasty if you add chopped berries (raspberries, strawberries or others to your taste) or fruits (kiwi, bananas or peaches) in the mass at the last stage of beating. And you can aromatize with vanilla. If you are going to seriously engage in decorating your cake, add a small amount of food coloring in a small portion of the cream and cover the top cake with such a cream. It will turn out brightly and festively.

Tasty cream: sour cream with boiled condensed milk

This very popular combination can be a great filling for your baking, take:

1 can of boiled condensed milk;
- 400 g thick quality sour cream.

You can do it yourself. To do this, place the jar in a pan, top up with water and cook for 2 hours. Carefully make sure that the liquid constantly covers the top of the can; for this, from time to time, you need to add hot water to the pan. After the allotted time has passed, let the milk cool in a saucepan. As you can see, the process is quite long, it is best to cook condensed milk in advance. By the way, now you can buy it in a store. For the cream, mix the two ingredients in the mixer bowl and beat to a uniform color and condition, first at low speed, gradually increasing it. You should get a thick mass of a beautiful light brown shade. Since it itself has a pronounced taste, other ingredients can not be added to such a cream for sour cream and condensed milk cake, and it is very well suited for your favorite baking.

By the way, if you want to cook, you can use this recipe. Take:

500 g of good butter;
- 220 g of condensed milk is half a can;
- 250 g of powdered sugar;
- 5 g of vanilla sugar and a little cognac or dessert wine.

Like the two previous ones, you can prepare this cream very quickly and easily. Condensed milk, sour cream, butter (it must be softened before use) are placed in a bowl and whipped with a mixer until smooth, and at the very end cognac should be added and vanilla sugar should be added. It turns out also very tasty. Although at first glance it seems that such fillings are prepared simply and do not contain any exquisite ingredients, they are very tasty and are most loved by many generations of housewives.

Cream of sour cream and condensed milk is universal. It can be used for cakes, and for cakes, and as a sweet sauce for baking, or just eat with a spoon. And if you freeze it, it will look like creamy ice cream.

The gentle, melting texture of the cream will not leave indifferent any sweet tooth.

Such a cream is prepared very quickly and at no particular cost. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will save the cake from cloying. Adding different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have in stock a recipe for such a delicious cream.

How to cook sour cream with condensed milk

We spread the sour cream in a bowl and beat it with a mixer a little to make it more airy.

Open a can of condensed milk and carefully pour its contents into sour cream. Beat everything together until a fluffy mass is obtained.

Our cream of sour cream and condensed milk for the cake is ready. You can smear cakes. Only they must be cooled so that the cream does not “float”.

It was a classic cream recipe, such a cream is perfect for cake made from biscuit or puff pastry, as well as for honey cake.

Cream of sour cream, condensed milk and butter

Cream cream cooked with butter has a denser and more viscous texture and is suitable even for decorating a cake, and is also good for filling various cakes.

Ingredients:

• Sour cream - 200 ml;
• Condensed milk - ½ can;
• Butter (no spreads, only real oil with a fat content of at least 72.5%) - 200 g.

Cooking:

Oil should be removed from the refrigerator about half an hour or an hour before the cream is cooked so that it becomes soft. We cut it into pieces and beat it with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to beat, and only then add the sour cream. Whisk together for another 10 minutes until we get a homogeneous air cream.

If desired, you can add to cocoa cream to obtain a brown color or fruit for the desired color. Remember that the taste will change.

Cream with sour cream, condensed milk and gelatin

If you want sour cream with condensed milk for a biscuit cake to be stronger and thicker (and it sometimes turns out to be too liquid), you need to prepare it with the addition of gelatin. It will be possible for them to coat the layers and decorate the top of the cake.

Ingredients:

• Fatty sour cream - 200 ml;
• Condensed milk - 200 ml;
• Warm water or milk (ordinary, not condensed) - 50 ml;
• Gelatin - 1 tsp.

Cooking:

1. You must first dissolve the gelatin. Pour it with a little warmed milk or water and leave it to swell (the necessary time is indicated on the package). Having stood the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing to a boil. Then it will be necessary to cool the mass, so as not to spoil the cream.
2. While the gelatin cools, mix and whip the sour cream with condensed milk, as in the classic recipe.
3. Now gently enter the gelatin and mix by hand or with a mixer at the slowest speed.
4. To thicken, remove the sour cream with condensed milk in the refrigerator for 2-3 hours, and then it will already be possible to start decorating the cake.

Note to the hostess:

• It happens that the sour cream is too liquid, usually this happens if the sour cream is not oily enough. To avoid this, you need to get rid of excess fluid in advance: put gauze on a sieve in 2 layers, sour cream on it, and leave it overnight.
• Cooked cream can be stored for 1 week in a tightly closed jar in the refrigerator.
• If you lay out a freshly creamed cream of sour cream and condensed milk in a bowl and garnish with fresh berries, you will get a great holiday dessert.
• If you add cocoa, coffee or other loose ingredients, sift them with a strainer so that there are no lumps in the cream.
• Any flavorings (vanillin, essences, etc.) are added at the very end of the preparation.
• A spoonful of brandy added to the cream will give it a taste and aroma of walnuts.
• Instead of sour cream for cream, you can use thick cream, adding, if you want sourness, a little lemon juice.
• You can cook sour cream and boiled condensed milk, then the taste of the cream will resemble iris, and its color will be beige. But due to the density of the boiled condensed milk, the cream may not mix well enough, therefore, in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted with ordinary milk (also with active whipping).
• To give a cream of sour cream and condensed milk for a cake of different colors and taste, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes to it.