I never thought that you can brew sour cream, but it turns out you can also like that) The first recipe that I will share today is custard sour cream. How delicate in structure and taste it turns out cannot be conveyed in words. Perfect with sweet and other delicacies.

So, for the preparation of the cream we 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 sour cream custard:

All ingredients, except oil, are mixed in one bowl with a refractory bottom, put in a water bath and stirring, bring to a thick state.

Try not to allow the formation of lumps, for this, stir vigorously until smooth, passing along the sides of the bowl.

Beat the butter separately.

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

It turns out an excellent cream that keeps its shape well and can be used not only in the layer of cakes and cake filling, but also to decorate the tops of the cakes.

The following cream is perfect for a layer of cake. It goes especially well with biscuit cakes and fruits. 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 make sour cream cake soufflé:

So, put the sour cream in a wide bowl and begin beating with granulated sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times, become airy. It may seem surprising that sour cream can grow 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 an airy cream soufflé. For example, some hostesses achieve this result only with high-fat farm sour cream, for others the ideal fat content is 15%. In any case, you will succeed in a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip and remains liquid). The quality of sour cream determines only how porous and airy such a cream turns out.

I usually use sour cream like the one in the photo.

Ideally, 400 g of sour cream should make 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 to a liquid state.

Attention! It is impossible to overheat the gelatin, otherwise it will lose its properties! It is enough to heat it up to a temperature of 60 C.

Then cool the diluted gelatin a little, add a small portion of the cream to it, stir. After that, 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 end up in the middle.

The top three of my favorite creams based on sour cream are 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 to use fat sour cream instead of cream and got a cream that is no worse than in the recipe with cream: delicate, silky, very, very tasty! The cream has a slight sourness from sour cream, and a pleasant cheese flavor.

Sour cream cheese

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

How to make cream cheese with sour cream

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

If you use sour cream with a fat content of 30%, you do not need to weigh it.

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

I hope these recipes will help you make delicious cakes for your family and friends. Cook with pleasure, and if you have any questions - feel free to ask.

Bon Appetit!

To prepare such an impregnation for cakes is as easy as shelling pears: you just need to beat the sugar with a sour cream mixer. Nevertheless, the hostesses tried to diversify the usual recipe for the cream, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make sour cream cake cream

Ideally, homemade sour cream for the cake turns out to be homogeneous, moderately thick, airy, tender. To make all these qualities appear in your dessert, choose good sour cream. What to look for when buying a product:

• the fat content of the dairy product must be high (at least 30%);
• liquid sour cream in this case is not suitable, it is better to give preference to thick;
• a mandatory requirement is the exceptional freshness of the product.

Sour cream cake cream recipes

Preparing biscuit cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of a delicious impregnation. In this case, the recipe for sour cream cream will come to the rescue: it requires a minimum of components and time. Delicate, creamy impregnation is suitable not only for biscuit, but also for sour cream, honey cake, napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Do not be afraid to diversify the dish, then guests will remember it for a long time.

With sugar

The taste of the finished biscuit or other cake depends on the choice of sour cream. So that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on buying a high-quality dairy product. Experienced chefs advise to cool all the necessary products, utensils and tools before starting to prepare the filling. To make the cream of sour cream and sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

• 1 grade sugar - 1.5 tbsp.;
• thick, fresh sour cream - 0.5 l.

Cooking method:

1. Mix the cooled ingredients,
2. Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
3. Put a spoonful of the mixture on a plate: if the mass does not spread, then the impregnation for the sweet dish is ready.

With condensed milk

An excellent choice would be such an impregnation for hard and dry cakes, for example, if you are making a Napoleon cake. Delicate, creamy mass with a caramel flavor will make a simple dessert delicious and festive. It can also be used to dress fruit salads and create cakes. Below, in detail and with a photo, it is described how to make a cream with condensed milk and sour cream for a cake.

Ingredients:

• vanilla extract - 10 g;
• sour cream (warm) - 0.4 l;
• lemon - ½ pc.;
• condensed milk - 0.4 l.;
• cognac / rum (optional) - 1 tbsp. l.

Cooking method:

1. Place the dairy product in a bowl and beat with a mixer / blender for 3 minutes.
2. Start adding condensed milk here in a thin stream, without stopping the device.
3. Pour alcohol, vanilla extract, juice squeezed from lemon into the whipped mass.
4. After ¼ hours of operation of the mixer, the mass will thicken without losing its airiness - this means that the filling for desserts is ready. However, it is best to keep it in the refrigerator for an hour before greasing or other cakes.

With gelatin

The impregnation for confectionery should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use not starch, but gelatin, then the effect will be more likely. Such a cream soufflé can be served even as an independent treat, having cooled it beforehand in the refrigerator. How to make a cream from sour cream and gelatin for a cake?

Ingredients:

• gelatin - 1 tsp;
• powdered sugar - 50 g;
• medium fat sour cream - 1 tbsp.

Cooking method:

1. Pour gelatin with warm water (100 ml), leave aside.
2. Whisk the dairy product with sugar and any seasonings you like.
3. Hold the swollen gelatin in a water bath or send it briefly to the microwave oven.
4. When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first, the mass should be poured into a mold, so that afterwards transfer the soufflé to a biscuit, making an unusual layer in the dessert.

Curd sour cream

If you take the traditional sour cream impregnation as a basis, you can prepare various original fillings for cakes. For example, adding cottage cheese to the standard set of products, you get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement such an impregnation for biscuits with berry jam, cocoa, condensed milk, pieces of fruit.

Ingredients:

• walnuts - 1 tbsp.;
• fresh cottage cheese - 0.2 kg;
• powdered sugar - 0.1 kg;
• sour cream 20% - 1 tbsp.

Cooking method:

1. Whisk the dairy products with a blender / mixer until smooth.
2. Without stopping working with the device, add powdered sugar to the products.
3. Lubricate the biscuit cakes with the resulting mass, decorate the cake with chopped walnuts on top.

With boiled condensed milk

This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, is in harmony with choux pastry, so it is used to fill eclairs. Cupcakes, straws and profiteroles can also be complemented with this filling. In order not to spoil the dessert, choose high-quality, fatty sour cream. How to prepare sour cream condensed cream?

Ingredients:

• sour cream - 150 g;
• butter - 0.2 kg;
• boiled condensed milk - 0.35 kg.

Cooking method:

1. Whisk the butter, preheating it to room temperature.
2. Add fermented milk and continue using mixer / blender at low intensity.
3. Gradually add condensed milk, speeding up the operation of the appliance.
4. The finished cream should have an airy, delicate texture.

Sour cream cream

This filling is ideal for the preparation of any confectionery. The creamy sour cream cake is distinguished by its splendor, tenderness and light sour taste. Sour cream can be smeared with biscuit, sand, honey and any other cakes. Below is a step-by-step recipe with a photo of a delicious sour creamy soak for baking.

Ingredients:

• powdered sugar - 30 g;
• vanillin - 15 g;
• cream 20% - 250 ml;
• 30% sour cream - 1/3 tbsp.

Cooking method:

1. Pre-chill dairy products, then pour them into a bowl and dip the dishes in cold water.
2. Whisk the mixture until foamy.
3. Stir in the sweet powder and vanillin gradually, continuing to work with the whisk.
4. How much should you beat until the impregnation is done? This takes about 8-10 minutes.

With butter

If you need a creamy mass to decorate a pastry, then this recipe is perfect. Sour cream with butter turns out to be thick, thanks to which it keeps its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of the whisk you can add any natural flavoring such as vanilla, rum, fruit / berry essence. Alternatively, you can add food coloring to the ingredients list for a colored cake filling.

Ingredients:

• milk - 1 tbsp.;
• butter - 100 g;
• sour cream - 6 tbsp. l .;
• powdered sugar (to taste).

Cooking method:

1. Combine all dairy products in one container (while they should be warm).
2. Beat them at low mixer power.
3. Add powder sweet and thicken the mass by turning the whisk on at high speed.

Custard

When solidified, the sour cream custard turns out to be very dense, thick, so it is often used to decorate the tops of cakes. You can combine the custard cream filling with nuts, crumbs of shortbread cakes, chocolate pills, and pieces of fruit. The flour and egg that make up it help thicken the sweet mass. Below, in detail and with a photo, the preparation of sour cream custard is described.

Ingredients:

• vanillin;
• sour cream and sugar - in equal proportions;
• egg;
• butter - 1 pack;
• flour - 2 tbsp. l.

Cooking method:

1. Mash an egg with sugar, place a bowl on low heat, bring to a boil and add flour.
2. Mix the ingredients thoroughly, continuing to simmer over low heat.
3. Add vanillin, a fermented milk product here. Continue stirring with a wooden spatula.
4. When the mixture is thick, remove the dishes from the oven and whisk the contents with a blender.
5. When the finished product has cooled, add separately whipped butter at room temperature to it and beat the mass again.
6. Send the finished cake impregnation to the refrigerator for a couple of hours to thicken.

Chocolate

To prepare a confectionery product on the occasion of the holiday, you should choose a suitable tasty filling. A cake with sour cream with cocoa is easy to prepare, but it comes out very tasty. Such impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as fragrant as possible and not at all cloying.

Ingredients:

• powdered sugar - 2 tbsp. l .;
• cocoa powder - 2 tbsp. l .;
• homemade fat sour cream - 0.3 l.

Cooking method:

1. Combine cocoa with sugar, add sour cream little by little to the mixture and grind the ingredients thoroughly.
2. Then beat the mass with a whisk until perfect homogeneity is obtained.
3. Lubricate the finished cakes with the resulting impregnation.

Use other recipes as well.

With powdered sugar

The sweet mass is suitable for filling cakes, eclairs, rolls and even pancakes, but it is more often used for impregnating cake layers. To make the filling thick, it must be cooled. In addition, you can adjust the thickness with the help of corn starch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will keep its shape perfectly. A great solution would be to add fruit yogurt to the proposed list of products. A cake with a yogurt soufflé layer will not leave anyone indifferent.

Ingredients:

• vanillin - ½ pack;
• sour cream 30% - 1 tbsp.;
• powdered sugar - 60 g.

Cooking method:

1. Place the container of sour cream in very cold water.
2. Beat the product until a stable foam appears.
3. After adding sugar and vanillin, continue using the mixer until you get a smooth consistency.

With banana

Delicate texture, mouth-watering aroma and tropical taste of the impregnation will transform even ordinary store cakes. Sour cream banana can be prepared in different ways, but there are a number of requirements that must be followed, regardless of which recipe you choose. So, a fatty dairy product should be taken, and all components must be cooled in advance.

Ingredients:

• ripe bananas - 2 pcs .;
• oily swept away - 0.5 l;
• sugar - 0.2 kg.

Cooking method:

1. Peel the fruits, mash with a blender.
2. Combine the banana mass with the dairy product, beat until fluffy with a mixer / blender.
3. After 7 minutes, add sugar here, continuing to work with the device.
4. The baking filling is ready when it is perfectly smooth.

Video

The recipe for the most delicious dessert is already on the table in front of the hostess. There are all the ingredients you need to make a sweet meal. But, as luck would have it, there is no thickener for the branded sour cream cream in the house. It's a shame, but the nearby supermarket also lacks a thickener for sour cream. We turn on the ingenuity and figure out how to replace the thickener without leaving home.

Sour cream thickener composition

What is sour cream thickener? Sour cream is often used in dessert recipes for picturesque and tasty interlayers. For its perfect consistency, the main ingredient must be thickened. A special thickener is available from the store. It is a powder packed in a waterproof paper bag. The sour cream thickener contains modified potato starch and powdered sugar.

The addition of a thickener to the sour cream gives it extraordinary airiness, while providing sufficient elasticity and strength. The question immediately arises, is it possible to prepare a thickener yourself using a mixture of potato starch and powdered sugar?

The fact is that the manufacturer of a special thickening agent uses modified potato starch in the production. Very little is included in the thickener. And you need to use much more ordinary starch, which can negatively affect the quality of the prepared sour cream.

How can you replace the product at home

In order not to run around the shops in search of the necessary component, you can replace it in very unexpected ways. How to replace the thickener for sour cream? See the list below.

1. Instead of a thickener, you can use dry instant pudding... It is added to sour cream in the amount indicated on the package in the pudding recipe.
2. The original product for obtaining density is lemon juice... In order to thicken 500 ml of sour cream, you need ½ tsp. fresh lemon juice. It is added to sour cream 1 drop at a time while whipping sour cream with 2 tbsp. l. powdered sugar.
3. Sometimes, in order to thicken the sour cream, cooks place it for 20 - 30 minutes in freezer.
4. A good thickener for sour cream is considered sifted flour... It should be added to sour cream gradually, 1 tsp each, continuously whipping the mass and bringing it to the desired density.

The easiest way to separate excess liquid

By removing excess liquid from sour cream, you can prepare it for the preparation of high-quality cream. It is not necessary to add a large amount of thickener or substitute to the dehydrated mass.

You can remove excess liquid from a fermented milk product as follows.

1. Pick up a piece of gauze and fold it in three to four layers.
2. Place sour cream in cheesecloth, wrap the edges and tie.
3. Leave the bag of sour cream hanging for 2 to 3 hours.

For the specified time, all the serum is removed from it, making it liquid. From such a composition, it will definitely turn out to prepare a cream with the necessary properties.

Natural homemade thickeners

At home, it's best to use natural and sustainable products to make a thick sour cream.

• Natural potato starch... It is added to sour cream at the rate of 250 ml of fermented milk product 1 tbsp. l. starch.
• Fine-grained homemade cottage cheese. It will slightly affect the taste of the cream, but will give the sour cream the necessary consistency. Grate the cottage cheese thoroughly through a fine colander and mix 150 g of the product with 250 g of sour cream. Add the icing sugar and beat well with a blender or mixer.
• Natural gelatin. Gelatin perfectly thickens the main component. Dilute 10 g of gelatin in 100 ml of warm water. After it dissolves, add the cooled gelatin water to 500 g of sour cream, mix with powdered sugar and beat well. Chill in refrigerator for 2 to 3 hours.
• Butter. This product will help make the sour cream thicker, but will add fatness to the cream and add a peculiar taste to it. Stir about 40 g of soft butter in 250 g of sour cream. Beat with a blender or mixer for 2 to 3 minutes.

To prepare high-quality sour cream, you need to pay attention to the main component from which the cream is to be made. It is best to use natural homemade sour cream in the recipe. Because a store product made from a powder concentrate may not be whipped to the desired consistency.

Homemade sour cream should be moderately thick and neutral in flavor. Slight sour taste is allowed. In appearance, sour cream should be uniform, have a white color and a glossy surface. A dull surface and a faded color indicate an unnatural origin of the fermented milk product.

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - "sour cream cream". It is considered a true classic for home baking. In the confectionery industry, this impregnation is also widely used. Professional chefs get a thicker sour cream, and housewives get a thinner one. It uses similar ingredients of good quality and first freshness. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

Sour cream composition

This filling has gained its popularity due to its ease of preparation and the availability of ingredients. It is especially popular for biscuit cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be borne in mind that this is a fairly liquid confectionery mass, that is, a fluid substance that is well suited to make dryish dough softer and more tender.

A standard sour cream is made from 3 must-haves:

1. Fatty sour cream.
2. Powdered sugar.
3. Vanillin.

How to make sour cream cake thicker? Firstly, you need to use sour cream of maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. For a significant thickening of sour cream, it is worth using several techniques and additives.

Ways to make thick sour cream

How to make sour cream cake thick? Confectioners use several fairly effective options. Possible remedies:

1. Remove excess moisture from the sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can put sour cream in cheesecloth and hang over a bowl for several hours. Thus, the excess liquid will drain, and the finished impregnation will come out thicker.
2. Reduced whipping time. Any sour cream becomes more liquid from contact with granulated sugar. To avoid this, you need to beat the cream at the maximum speed of the mixer for a non-positive time. Also, chill all food and utensils before whipping.
3. Using starch. Any starch is capable of making the impregnation slightly thicker and does not affect the taste in any way.
4. Gelatin additive. It is a versatile thickener that can slightly alter the flavor of a dessert. It will take time to cool down after adding.
5. Combination of sour cream with butter. Sour cream with the addition of butter turns out a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is quite common. It is especially often used for filling eclairs.
6. Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.

These simple tricks help thicken the sour cream as it cooks. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.

Sour cream-based thick impregnation recipes

To make a medium-sized cake, you will need about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes provided for your attention below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolved in a water bath, avoiding boiling. While the gelatinous mass cools down, the base of the cream is whipped - sour cream with sugar. After 10 minutes of vigorous beating, add vanillin and cold gelatin. Then the cream is whipped for a couple of minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.

Sour cream with the addition of starch

How to make sour cream thick with starch? The above amount of ingredients will require only two teaspoons of powder. Chilled sour cream is beaten with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of beating, starch is added and beaten again. In order for the cream to set and thicken, it is removed to a cool place for half an hour.

Impregnation with the addition of oil

Another 500 gr. sour cream, about 70 g of butter is taken. It should be slightly warmed up. 50 g of icing sugar must be rubbed with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it, more impregnation comes out. A regular can of condensed milk and 50 grams of butter are added to the standard ingredients. The oil should be at room temperature. Chilled sour cream is whipped for 10 minutes, after which a whipped mixture of condensed milk and butter is added to it. Beat this mass for another 10-15 minutes until a fluffy homogeneous mass is formed. This cream can be served as a stand-alone dessert, garnished with dried fruits or nuts.

Sour cream with a thickener

How to make sour cream thick? Dry concentrated is great for this purpose. The instructions usually indicate the exact proportions (they vary from manufacturer to manufacturer). Most often, 500 gr. sour cream requires one pack of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and a thickener are added. The resulting mass must be beaten vigorously for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is watery, a thickener is added and the sweet mass is whipped again.

As you can see from these recipes, various culinary additives are used in the preparation of thick sour cream. In any case, it is important to use fresh, high quality food. Sour cream should be high in fat. Both sour cream and inventory must first be cooled.

Store-bought sour cream does not always have the right consistency. This dairy product can be thickened without much effort, without impairing the taste and useful qualities. It is necessary to pre-thicken the sour cream for cakes, pastries, so that a lush, delicate cream is obtained.

The simplest, but time-consuming, is the natural way. At the bottom of a colander inserted into a saucepan, cover the basin with two layers of gauze and pour out the sour cream. Place in the refrigerator for 4-5 hours. During this time, the whey should drain and be swept away to become thick. We take the required amount of sour cream and add the dried flour a little at a time. Stir the mixture constantly and monitor the thickening process. With this method, sour cream should be at room temperature. You can use corn starch or potato starch as flour.

The required viscosity can be achieved by dripping lemon juice. Before adding the next portion, you need to look carefully and mix for a long time. Since freshly squeezed juice does not immediately thicken the sour cream. Pour gelatin with milk, cream and hold for about 10 minutes. Put the swollen gelatin on fire, stir until completely dissolved. If there are lumps left, we pass through a strainer. Combine the cooled mass with sour cream, beat and put in the refrigerator.

Use a commercially available sour cream thickener. It contains modified starch. Beat the sour cream with a mixer at low speed, then add the thickener and increase the speed to medium.

With only low-fat sour cream on hand, you can work wonders of cooking. Moreover, if it is made by hand.