Who among us doesn't like cakes and pastries? To emphasize the taste of the airy dough, to make it more refined, special fondants and fillings are used. Yoghurt, curd or chocolate cream made from sour cream can transform any dessert into a real masterpiece. When cooked correctly, it will turn out to be tender and light, like in the photo. Using the recipes presented in the article, you can cook not only delicious sour cream or "Turtle", but also other unusual pies. Your family and friends will love the culinary delights!

How to make delicious sour cream - step by step recipes

No matter how airy the dough is, ready-made cakes often need additional impregnation. Sour cream cake cream is an excellent choice for any housewife for baking. There are many recipes for making such a filler. The main ingredients are sugar and sour cream, which must be beaten with a mixer until a homogeneous mass is formed. To add color and piquancy, cocoa, fruits or food colors 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 the sour cream. It is better to choose the one in which the "spoon is". For this reason, many housewives prefer a home-made product rather than a store option. Also, special attention should be paid to the taste of sour cream. It should be sweet. Even a little sourness can ruin the pie filler.

Classic

Although this preparation option is considered the easiest, the cream turns out to be very fluffy and does not spread. It can be used as a lubricant for cakes, cake decorating, and other sweet baked goods. It is worth noting that it is best to choose homemade sour cream for confectionery. The store has a low fat content, which can lead to excess liquid cake filler . If you don't know , how to make cream from sour cream, follow the classic recipe. For this you will need:

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

Cooking process:

1. Sour cream must be refrigerated a few hours before cooking.
2. Pour sugar into the cooled mass and beat 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 quality dairy product for sweet filling on the market. If you only have store sour cream in your arsenal, then using 82-85% fat will save the situation. This ingredient is able to impart the required consistency to the mass. With it you can decorate both a zebra made with kefir and classic homemade cakes. You will need:

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

Cooking process:

1. Cut the butter into pieces or trample with a fork, leave for 30 minutes.
2. Grind sugar into powder, add to butter.
3. Beat the ingredients with a fork or whisk on medium speed.
4. When the mass turns yellow and homogeneous, you can spread the sour cream. It is added little by little, thoroughly 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 in the refrigerator for 15-50 minutes, and only then proceed to smear the cakes.

With condensed milk and nuts

This filling is perfect for those with a sweet tooth who love homemade waffles and cakes. Sour cream with condensed milk is much softer 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. Mash or chop butter, leave to melt a little.
2. Add condensed milk, beat with a fork until smooth.
3. Put sour cream in the resulting mass, mix.
4. Fry the nuts in a dry frying pan, grind in a coffee grinder and add to the fondant.
5. Mix thoroughly, let the cream with sour cream brew.

With gelatin and fruit

Everyone has tried homemade sour cream cake. If you want to diversify such a trivial dessert, then it is best to use fresh fruits and berries. The delicacy will allow you to plunge into gastronomy, remember the warm season. It is very easy to prepare a cream based on gelatin and fruit. 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 swells.
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. In sour cream, finish off sugar or powder, beat.
4. Gradually pour melted gelatin into the creamy mass, stir.
5. Add berries.
6. The resulting liquid mixture is put to cool, and then ready-made cakes are poured into it.

How to make creamy sour cream

Your favorite honey cake or tender mushroom will become even better with such a filling. The cakes for these pies are a little dry, so a special semi-liquid mixture is needed to soften. The best choice is cream and sour cream. It 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 stir.
3. When the mass becomes homogeneous, begin to gradually add sour cream.
4. Mix all ingredients thoroughly, let stand for 15 minutes.

For sponge cake

The combination of dairy products creates 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 easy to use not only for decorating and coating baked goods, but also for jelly desserts. For a sweet condensed treat you need:

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

Cooking process:

1. Pour a little gelatin with water, leave for 15 minutes.
2. Warm it up 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 speed.
5. Without stopping stirring, add the gelatin.
6. When the mass becomes homogeneous, switch to the maximum mode of the mixer to achieve consistency.

For a honey cake

An unusual spread will help to diversify the recipe for your favorite homemade cake. Using a sour cream custard will turn the thickest, roughest cakes into a delicate cloud. The thick consistency will allow the culinary masterpiece to keep its shape, and not sag under its weight. To prepare a thick sweetness you will need:

• sour cream - 300 g;
• oil - 200 g;
• sugar - 150 g;
• flour - 2 tablespoons;
• a little vanillin;
• egg.

Cooking process:

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

How to thicken

Many housewives face such a problem. The reason for the excessive liquid of the cream may be the wrong sour cream or the wrong technology of whipping the mixture. The longer you work with a whisk or mixer, the more the sour cream reacts with the sugar and becomes thinner. If the cream turned out to be thin, then the situation will help:

• Starch. You need to add very little of it, otherwise the taste of the sweet mixture will deteriorate.
• Gelatin. Universal thickener. After adding it, the cream must be kept in the refrigerator for a while.
• Butter. With its help, the watery mixture will acquire a thick, heavy consistency.
• Thickener. The easiest way to turn a liquid cream into a fluffy mass.

Video

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

A very simple and quick recipe

Carrot cake recipe

For a chocolate cake with cherries

Pancake cake

There is a dilemma of what kind of cream to soak the cake with so that the cake turns out to be juicy, but at the same time light. Many chefs, having finished baking the dough, begin to prepare cream from sour cream and condensed milk - the fastest and most delicious way to emphasize the taste of the cake at minimal cost.

The first version of the cream on condensed milk

To prepare a cream from condensed milk and sour cream, it will take a small amount of ingredients and time spent. It is necessary to beat a jar of boiled condensed milk with 400 g of fat sour cream until creamy. Sour cream must be fresh and well chilled. Some instead of fatty sour cream use a combination of cream and sour cream, and if you add a little more gelatin to the cream, it will not spread from the cakes, although it will lose a little of its especially delicate consistency. There is also an interesting version of this cream: you can add ground walnuts and a couple of tablespoons of brandy to sour cream, if you wish, then the cake will be even more fragrant. Creams with sour cream and cream must not be stored for more than 5 hours in the refrigerator.

The second method of preparation of impregnation with condensed milk

Cream of sour cream and condensed milk can be prepared in a different way: butter softened at room conditions (1 pack) with a small amount of sour cream, beat together with powdered sugar (a little more than half a glass) until a lush white mass is formed. In the process of whipping, gradually add condensed milk (in total, half a can will be required). After all the sour cream has gone, continue beating for about 15 minutes.

To enhance the smell, you can put a pinch of vanillin. To make a chocolate cream from sour cream and condensed milk, you can add a tablespoon of cocoa powder or liqueur to the lush mass. If the hostess wishes, the cream can be varied with a spoonful of jam or jam, as well as juice and citrus zest. This cream of sour cream and condensed milk turns out to be fatter and better holds the shape of the baked goods without spreading.

Classic sour cream

This type of cream is perhaps one of the most widespread in the world. A cream of sour cream and sugar is perfect for honey-based cakes: the cream itself is quite liquid, and honey absorbs a large amount of moisture, as a result, the cakes are tender and juicy. Sour cream cooled in the refrigerator should be whipped with sugar and vanilla, but in order for the sugar grains to completely dissolve, the mass must be set aside for 10-15 minutes. After a while, stir again. The less fatty sour cream you use for the cream, the more it will be absorbed. The slightly sour taste of sour cream softens the sweetness of honey - and now the perfect duet is ready!

Curd sour cream

To prepare it, cottage cheese (450 g) must be mixed in a blender with sour cream (350 g) and sugar (to taste) until a homogeneous mass without grains is formed. Gradually (if desired) pour in 3 tbsp. l. brandy and a little more in the amount of honey and continue to beat. Culinary experts consider this cream of sour cream and cottage cheese to be one of the simplest, so if you are just taking the first step in cooking, we recommend this recipe for you.

Sour cream and condensed milk cream is one of the simplest options for cake cream. It's easier, perhaps, just to beat the condensed milk with butter. However, such a heavy butter cream is not suitable for every cake. For example, it will be problematic to soak dense biscuit or honey cakes. But a light and delicate cream of sour cream and condensed milk will cope with this task with a bang!

The process of making sour cream is completely simple. It is prepared by mixing two ingredients to a lush, homogeneous consistency: sour cream and condensed milk. At the same time, it is advisable to choose sour cream for the cream with the maximum percentage of fat. And you can take any condensed milk for cream - both classic condensed milk with sugar, and boiled or, less often, with the addition of cocoa.

The taste and consistency of the finished cream will depend on which condensed milk you choose. So, a cream made from sour cream and classic condensed milk turns out to be more liquid, delicate and with a noticeable sourness. The cream on boiled condensed milk has a slightly denser consistency, a pronounced caramel taste and a light aroma. The sour cream is slightly less noticeable in it.

Whatever condensed milk steamed sour cream you choose, the technology of the cream preparation process will remain unchanged.

Ingredients:

• fat sour cream, thick - 400 g,
• condensed milk (boiled or classic) - 1 can.

How to make a cream with sour cream and condensed milk for a cake

Sour cream, if you do not add thickeners to it, turns out to be quite liquid by itself. That is, it is ideal for a layer of cakes, but, alas, it will not work to use it to form patterns on the cake. Nevertheless, it is better to take sour cream for a cream fatter, because the higher the percentage of fat, the thicker your cream will be and the faster it will beat. I had 25% sour cream.

Sour cream whips better while it is cold. But it is better to remove condensed milk from the refrigerator in advance - 30 minutes before the preparation of the cream. We shift the sour cream into a container where you will whip the cream.

We arm ourselves with a whisk, mixer or blender and beat sour cream into a fluffy creamy mass. The whipping time depends on the fat content of the sour cream and on what you will whip it with: the whisk will cope with the task on average in 10-13 minutes, the mixer in 4-7 minutes, the blender will need no more than 1 minute.

Carefully! Here it is important not to interrupt the sour cream, otherwise it will go in grains. As soon as you notice that sour cream forms relief patterns, you can add condensed milk to it. I used boiled (self-cooked). We introduce condensed milk gradually, 1-2 tbsp. l.

We drove in one portion - we introduce a new one.

And so on until all the condensed milk is added to the cream.

That's the whole process - the cream of sour cream and condensed milk is ready. The finished cream looks liquid and dense, but try to scoop it up with a spoon and / or remove a sample - and you will see how delicate, light and airy it came out.

Now you can sandwich the cake layers with cream and enjoy tea with pleasure. Bon Appetit!

Sour cream with condensed milk is prepared incredibly quickly and easily. It perfectly impregnates dry biscuit cakes and thanks to it the cake always turns out amazingly tender and soft. It is prepared from readily available ingredients that you will always find in your refrigerator.

Sour cream with condensed milk for a biscuit cake

Ingredients:

• condensed milk - 450 ml;
• sour cream 20% - 400 ml;
• cognac - 2 tbsp. spoons;
• liquid vanilla extract - 1 tsp;
• concentrated lemon juice - 50 ml.

Preparation

Put the cooled sour cream in a bowl and beat for 5 minutes with a mixer until fluffy. Then pour out the condensed milk, add a little vanilla and concentrated lemon juice. At the very end, pour in the cognac and use a mixer to bring the cream to readiness, whisking the ingredients into an airy mass. Tighten the bowl of cream with cling film and put it in the refrigerator for 3 hours so that it thickens. After that, we use it to soak biscuit cakes. If at the end you have a small amount of cream left, then transfer it to a dry clean jar, close the lid and store in the refrigerator for about a week.

Butter-sour cream with condensed milk

Ingredients:

• natural condensed milk - 200 ml;
• sour cream 20% - 200 ml;
• butter - 200 g;
• shelled walnuts - 300 g.

Preparation

Put soft butter in a deep bowl and pour in the condensed milk. Beat the contents with a blender until smooth and smooth. Next, add sour cream and beat well again. Lightly fry the peeled walnuts, and then chop finely with a knife, pour into the cream and stir with a whisk.