You can make delicious sour cream for a cake at home in a matter of minutes. It is just a godsend for lovers of "fast" cakes. You can buy ready-made cakes in the store, decorate with fruit or chocolate - and a birthday cake is ready in 10 minutes!

When my friends ask me how to make delicious sour cream with sugar for a cake, I give them this tried and tested recipe. Despite its apparent simplicity, it has its own secrets. In this recipe, I will show you how to thicken the sour cream cake so that it holds its shape well.

Sour Cream Cake

Kitchen appliances and inventory: mixer, bowl, glass, spoon.

Ingredients

How to choose the right products

• High-quality sour cream should contain only sourdough and cream.
• The higher the percentage of fat it has, the better. Ideally, 30%.

Always look at the shelf life - the shorter this period, the healthier and more natural dairy products. Sour cream, which can be stored for a month or more, contains many additives and a minimum of nutrients. The maximum storage period should be no more than 1 week.

• A quality product has a uniform texture and a pure milky taste with a slight sourness, without bitterness and excessive acidity.
• Choose fine-grained sugar, it will dissolve faster. Or you can make sour cream with powdered sugar for the cake.

Step by step cooking

Recipe video

After watching this video, you can make sour cream for a cake as easily and quickly as a professional pastry chef.

• If you are doing everything right, and the sour cream does not thicken, add a bag of thickener to it and beat for a couple more minutes.
• If you need to get a very thick cream for decorating pastries, such as cupcakes, use weighed sour cream. To do this, place it in several layers of gauze and put in a colander in the refrigerator for at least 2-3 hours.
• If you only have coarse sugar, you can grind it in a blender or coffee grinder.

Use cases

• Sour cream is perfect for. Honey cakes have a dry texture, so for good impregnation, prepare a double portion of the cream.
• Cook for the kids. It is not only tasty, but also very healthy, thanks to carrots in its composition.
• This cream is also prepared for a cake and is very easy to prepare, as well as for many other cakes.
• You can prepare desserts such as Prunes with Nuts, Sour Cream Delight with Fruits and others. They are served in bowls and decorated with berries, fruits and chocolate.

Other cooking options

• In addition to this basic recipe, there are many other cooking and filling options. If you replace half of the sour cream with grated cottage cheese, you will get a delicious cream for the cake.
• For cooking, replace part of the sour cream, but not more than half, with condensed milk. In this case, add sugar to taste.
• You can add a little sifted cocoa - you get a chic chocolate taste.
• Coffee lovers will rightly appreciate coffee cream by adding a few tablespoons of instant coffee to sour cream before whipping.
• You can also add chopped nuts or berry puree, rubbed through a sieve.

I hope you don't have any more questions on how to make sour cream cake. If you still have - write in the comments, I will answer them with pleasure. Delicious cakes and desserts!

Sour cream is different. The most easy is to grease the cake layers with thick sour cream.

But we are not looking for easy ways and we will make an unusually delicious sour cream!

Easy recipe with sugar

Sour cream - 0.5 liters
Powdered sugar - 1 cup
Vanillin - 1 sachet

1. Choose the fattest and thickest sour cream for the cream. If your sour cream is watery, then let it stand for a day or decant the excess liquid, discarding it in a colander with gauze.

2. Whipping sour cream at low speed, add vanilla and powdered sugar.

3. Continue whisking until the cream becomes more fluffy. But do not overdo it with whipping, otherwise you risk getting butter instead of cream. 😉

The mixture should turn out to be liquidish, because the highlight of sour cream is precisely that the cakes are completely saturated with creamy yummy and turn out juicy, tender. However, if you are not satisfied with the fluidity of the cream, you can thicken it by adding a packet of cream thickener to the above products. Sour creams with gelatin and butter are also thick (you can read these recipes below).

Vanillin can be replaced with vanilla extract, cinnamon, nuts, grated chocolate, syrup.

Sour cream with berries

Sour cream - 0.5 liters
Sugar - 1.5 cups
Fresh (or frozen) berries - 1 cup (or more)

1. The berry should be washed, cleaned of stalks and seeds. The most delicious creams are obtained with strawberries and cherries.

2. Whisk the berries, sour cream and sugar in a blender.

3. If desired, you can add pieces of berries to the finished sour cream and berry cream.

4. Use the cream immediately after preparation.

Dried fruit step by step recipe

Sour cream - 0.5 liters
Sugar - 1 cup
Dried fruits - 1 cup

1. Prepare dried fruits: rinse, soak for 15 minutes in warm water, rinse again.

2. Now they can be cleaned of seeds, stalks and other inedible parts of the fruit.

3. Mix sour cream with sugar.

4. Chop the dried fruits into small pieces and pour over the sour cream.

5. Let the cream brew for at least half an hour in the refrigerator. The longer the cream stays, the more it will absorb the aromas of dried fruits.

The most popular is sour cream with prunes. We also advise you to pay attention to kumquat, with which sour cream acquires an amazing citrus taste.

Sour cream + jam

The simplest recipe for sour cream: mix sour cream and your favorite jam in equal proportions. Fast and tasty! You can grease the cake.

Chocolate cream with sour cream and butter

Sour cream - 1 cup
Sugar - 1 cup
Cocoa - 0.5 cups
Butter - 200 gr.

1. Sour cream, sugar, cocoa and 50 gr. Put the oil on medium heat and stir.

2. Boil the mass until it thickens.

3. Cool down.

4. Room temperature butter, softened, beat until fluffy and slightly increased in volume.

5. Add the cooled chocolate mass. Whisk until the mixture is homogeneous.

Note: no less delicious.

Recipe with banana and condensed milk

Sour cream - 1 cup
Condensed milk with sugar - 1 cup
Banana - 2 pieces

Sour cream recipe step by step:

1. Bananas should be peeled and cut into pieces.

2. Drain bananas, sour cream and condensed milk into a blender.

3. Beat until smooth.

Sour cream recipe with gelatin

Sour cream - 0.5 liters
Powdered sugar - 1 cup
Vanillin - 1 sachet
Cream - 3 tablespoons
Gelatin - 5 gr.

1. Beat sour cream, powder and vanillin.

2. Pour gelatin with cream and leave for 10 minutes to swell.

3. Heat the cream over medium heat until the gelatin melts into the cream. Do not let the mass boil, otherwise the gelling properties of gelatin will disappear.

4. Allow the cream with gelatin to cool, and pour in a thin stream into the sour cream.

5. Leave in the refrigerator for 15 minutes. The cream is ready for use.

Please note: if you put more gelatin in sour cream, then you will get not a cream, but a soufflé. Which is no less tasty, but is used in the confectionery business not at all for soaking cakes, but as an additional layer.

Also excellent comes out of sour cream. Only this is another article and other ingredients.

I never thought that you can make sour cream, but it turns out you can and how) The first recipe that I will share today is custard sour cream. How tender in structure and taste it turns out, beyond words. Perfect for sweets and other treats.

So, to prepare the cream, we need:

• Sour cream with a fat content of 20% - 300 g
• Large egg - 1 pc.
• Flour - 2 tbsp. l.
• Sugar - 120 g
• Vanilla extract - 0.5 tsp
• Butter - 160 g

How to make sour cream custard:

We mix all the ingredients, except for the oil, in one bowl with a refractory bottom, put it in a water bath and, stirring, bring it to a thick state.

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

Whip the butter separately.

Cooled to room temperature, add the custard base in small portions to the butter and beat until smooth. We cool the cream and use it where it is intended.

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

The next cream is perfect for a layer of cake. It goes especially well with biscuit cakes and fruits. You can add fruit pieces directly to the cream before the gelatin is added.

Cream soufflé with sour cream

Ingredients:

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

How to make sour cream soufflé for cake:

So, put the sour cream in a wide bowl and start beating with 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 is able to increase so much. When I first tried to make this cream, I was also surprised.

You may need to experiment with sour cream from several manufacturers before you get an airy cream soufflé. For example, some hostesses achieve such a result only with high-fat farm sour cream, for others, the ideal fat content is 15%. In any case, you will get 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 will turn out.

I usually use sour cream like in the photo.

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

Gelatin (10 g) is dissolved 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 gelatin, otherwise it will lose its properties! It is enough to heat it up to a temperature of 60 C.

Then we 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.

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

Completes the top three of my favorite creams based on sour cream - cream cheese.

Now this cream and all the cakes in which it is used are mega-popular (for example, cake). 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 at the end, which is 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

• Fatty sour cream (fat content 20% and above) - 500 g
• Sugar - 0.5 cups (a faceted glass with a volume of 250 ml is used)
• 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 we 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. Excess liquid will drain and the sour cream will become denser.

In a large bowl, put sour cream, sugar, add vanilla extract, beat all ingredients until soft peaks at high speed. Then reduce the speed and add curd cheese, continue to mix at low speed. Everything, the cream is ready!

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

Bon Appetit!

It is difficult to find a person who would not try a cake with sweet sugar and sour cream filling. It seems to bring back to childhood, when there was no such a huge variety of products, and the housewives came up with whole culinary masterpieces “out of nothing”.

It is not difficult to prepare a cream for a cake with sour cream and sugar, however, in order for the output mass to fully meet your expectations, you need to be patient. In addition, it is important to choose the right and as fresh ingredients as possible.

Cooking cream of sour cream and sugar

The fermented milk base should be fatty (over 30%) and thick.

We will need:

• 500 grams of sour cream. The product should be as fresh as possible - if sour cream has been in the refrigerator for several days, it is not suitable for cooking;
• 200 grams of granulated sugar.

Cooking a classic cream of sour cream with sugar:

1. We take out the fermented milk product from the refrigerator. Beat with a mixer or blender for 4-5 minutes.
2. We introduce granulated sugar, beat for another five minutes.
3. Ready.

How to determine that the mass is ideal and will not spoil your culinary creations? The finished cream with sour cream and sugar should be lush, strong and uniform. Try to spread a little on your finger - the sweet mass should not flow down.

How to diversify the taste of the cream

We offer several options for interesting additions to the base, which will make its taste even more interesting:

• Nuts. It can be almonds, cashews, hazelnuts or walnuts, for example. Nuts need to be dried in the oven and crushed as much as possible. So that the finished cake is not too sugary, the amount of granulated sugar must be reduced by about one and a half times compared to the base one (how to make the main cream with sour cream and sugar, see above).
• Lemon juice. 2 tablespoons of juice and grated zest of one citrus are enough to give the cake layer a subtle and unique lemon flavor.

A little trick from experienced housewives: if you can't find a suitable store-bought sour cream, mix it with an equal amount of heavy cream or a homemade sour cream product. You will get the ideal mass for the preparation of the base in terms of consistency and fat content. Proportions for