The most popular and simplest cake cream is sour cream! I often make cakes with it, because the ingredients are simple and the taste is familiar from childhood! And this is an inexpensive cream “without complications”. Now I will tell you how to make sour cream for sponge cake and how to make a simple cake with sour cream “Winter”.

Recipe for simple sour cream:
The original recipe for traditional sour cream looked like this:
Butter 200 g,
1 cup of sugar,
Sour cream 800 g.

And I do it like this sour cream and butter cream recipe:
Jar (500 grams) 20% sour cream,
A glass of sugar, less is better,
150 grams of butter at least 82%,
One and a half tablespoons of syrup (in the photo I have cherry syrup from Auchan).

How to make cake cream from butter and sour cream:
Leave the butter to soften at room temperature. Under no circumstances should you heat it in the microwave! Mix the butter and sugar thoroughly. You can use a whisk, fork or blender. It's better to do it by hand, it will be thicker.

Stir in sour cream in small portions. You need to take good sour cream, at least 20%, so that a spoon can stand in it. I had some kind of village sour cream for 100 re jars. From Prostokvashino sour cream the cream was like water, and from Piskarevskaya it was sour. So you need to take thick and good sour cream.

Mix until smooth, preferably by hand, add syrup. The photo shows sour cream immediately after preparation.

Let the cream rest for at least a couple of hours in the refrigerator. Then it will be thick and thick!

By the way, when I realized that I didn’t have enough cream, because I had a big cake in mind, I made a little more from Piskarevskaya sour cream, because there was no other one (although in the end there was still some left). And as you can see, even in the photo the sour cream is different. Village sour cream made the cream much thicker and tastier)

And now - how to make a cake with sour cream in five minutes! Making a winter cake fast and easy!
Just for the lazy ones - we take ready-made cakes. Sold in hypermarkets. Or we bake it ourselves - a recipe for honey cake cakes, for example. And soak the cakes with syrup.

I broke one of the cakes and made future snowdrifts with cream.

The remaining cake was crushed into crumbs, mixed with cream and used to level out the “drifts”.

Finished the snowdrifts

Well, I put the rest of the sour cream on top

Recipes for making sour cream for sponge cake.

Sour cream is one of the most common and affordable options for decorating and soaking various cakes. In this article we will tell you how to prepare sour cream for sponge cake.

Simple sour cream for sponge cake

Nowadays you can find a huge variety of ready-made sweets in stores, but still many women try and bake cakes on their own. One of the most common frosting options for a cake is whipped cream. However, this cream is very rich, airy, and in most cases the finished dessert turns out to be quite dry. This is why sponge cakes that are frosted with buttercream are often soaked in liquid ingredients such as liqueur, cognac or tea.

There is no need to do this with sour cream, since its consistency is significantly different from butter, and makes the dessert moist, juicy and very satisfying. The simplest version of sour cream is to mix the main product with powdered sugar and vanilla. Below you can find the simplest recipe.

Ingredients for cooking:

• 0.5 kg homemade sour cream
• A glass of powdered sugar
• 5 g vanilla sugar

Recipe for simple sour cream for sponge cake:

• It is necessary to beat the sour cream in a blender for 5 minutes.
• After this, add powdered sugar in small portions until you get an airy consistency.
• Lastly, sugar and vanilla are added. The main task is to prevent grains of sugar from squeaking on your teeth.

What is the best sour cream for sour cream?

If you are preparing cream for decoration, we recommend adding gelatin, starch or other ingredients to make the cream less fluid in order to obtain a thicker consistency. In this case, the product is not suitable for impregnation, since it will be quite hard, dry and will not be able to fill the bubbles that are inside the sponge cake.

What is the best sour cream for sour cream:

• Sour cream for cream can be used either with the highest fat content or low-fat. However, it is worth understanding that the less fatty the sour cream, the thinner the cream turns out.
• However, the task of sour cream is not to hold its shape at all, but to saturate the cakes.
• Therefore, if you use thin and low-fat sour cream to soak the cakes, then it is quite suitable for these purposes. You can use buttercream or whipped cream as decoration.

Curd and sour cream for sponge cake

The most delicious, popular and interesting cream for sponge cake is the use of a peculiar mixture of sour cream and cottage cheese. The fact is that cottage cheese gives the dessert a thickness, rich taste, and can be used as a cream for decoration and decoration. Below is the simplest recipe for making cream from cottage cheese and sour cream.

Ingredients:

• 350 g cottage cheese 9%
• 100 g sugar
• 220 ml sour cream
• Vanilla sugar

Recipe for making curd and sour cream for sponge cake:

• It is necessary to initially prepare the product. If you purchased granular homemade cottage cheese, you need to beat it several times in a blender or mixer.
• This is necessary to get rid of grains and make the mass homogeneous. You can also rub the product through a sieve. It is best to use powder instead of sugar.
• If this is not possible, load granulated sugar into a blender and turn it into a fine fraction. Choose the most fatty sour cream. Next, you need to mix the cottage cheese and sour cream in a blender for a minute, then add sugar.

Please note that it is not very airy, but quite thick and dense. This is the perfect recipe for frosting sponge or honey cakes.

Sour cream with condensed milk for sponge cake

The simplest option for cream for sponge cake is to use sour cream with condensed milk. To prepare this dessert there is no need to use sugar, because milk contains enough of it.

To prepare you need:

• 250 ml sour cream
• 250 ml condensed milk
• Vanillin packet

Recipe for sour cream with condensed milk for sponge cake:

• To prepare the cream, beat the sour cream in a blender or mixer for 2 minutes. It needs to become a little thick. After this, pour in condensed milk in a thin stream.
• For these purposes, it is better to take not dairy products made from vegetable fats, but natural condensed milk with a high percentage of fat content. Add vanilla and beat for another 2 minutes. There is no need to achieve thickness and fluffiness of the cream, since its texture does not allow it to turn into foam.
• That is why the cream is mainly used for impregnation of dry cookies and sponge cakes. To decorate the cake, it is better to use thicker options, such as whipped cream.

Sour cream custard for sponge cake

One of the most successful recipes for sour cream is with the addition of eggs and brewing. The fact is that such a cream turns out to be very elastic, fluffy and airy, and holds its shape well. This cream can be used to line a cake, fill eclairs, or serve with fruit as a dessert.

Please note that to prepare this cream you need to take full-fat sour cream, as well as good butter. Under no circumstances should spread or margarine be used for these purposes. There should not be any vegetable additives in the butter.

Ingredients:

• 400 ml fat sour cream
• One egg
• 200 g butter
• Vanilla sugar
• 120 g sugar
• 20 g corn starch

Recipe for sour cream custard for sponge cake:

• To prepare, you need to mix sour cream with sugar and egg yolk in a bowl. Next, you need to add vanilla sugar and cornstarch.
• This whole mixture is thoroughly mixed with a fork until smooth. Next, the container is placed in a pan of boiling water, which is set over low heat.
• With constant stirring, it is necessary that the mass becomes very thick. As soon as the mixture thickens, turn off the heat and leave to cool.
• As soon as the mass has cooled down and reached room temperature, you need to make butter. To do this, beat the entire portion of butter with a mixer for 5-7 minutes.
• It is necessary that everything turns white, stays on the rim, and also has an airy consistency. In small portions, add sour cream, one spoon at a time, into the butter, which has already cooled. Beating is necessary to obtain an elastic, homogeneous, airy mass that does not fall out of the plate or flow.

Sour cream for sponge cake with gelatin

Due to its consistency, sour cream can rarely be used for leveling. However, if you need to prepare a low-calorie cream that is suitable for leveling and will hold its shape perfectly, we recommend using a cream with the addition of gelatin for these purposes.

For these purposes you will need the following ingredients:

• 400 ml sour cream
• 15 g gelatin
• 70 g sugar
• Vanillin
• Some water

Recipe for sour cream for sponge cake with gelatin:

• To prepare the cream, you need to soak the gelatin in cold water so that it completely dissolves and swells. The mixture is placed on a very low heat or water bath and stirred constantly.
• It is necessary that the gelatin completely dissolves and becomes liquid. Once this happens, do not bring the mixture to a boil.
• Remove from heat and leave until cool. It is necessary to achieve a temperature of 30-35 degrees. After this, in a separate bowl, beat the sour cream with sugar and add vanillin.
• As soon as the mixture becomes homogeneous, it is necessary to pour in the liquid with gelatin in a thin stream until an elastic mass is obtained. Initially, the mixture will be very liquid, and definitely not suitable for leveling the cake.
• In order for the cream to become thick and suitable for leveling, it must be placed in the refrigerator for about 40-60 minutes. Next, using a spatula or spatula, you can easily level the surface of the sponge cake.

Please note that this cream is great if you need to decorate a dessert with fruit. The juice does not flow over the cream and does not make it less thick. That is, pieces of fruit will not fall through it, but will lie on the surface.

Sour cream and butter cream for sponge cake

Sour cream itself is quite rich, however, due to the characteristics of the main product, it is not able to level the cake. Therefore, if your task is to use cream to level the cake or decorate it, sour cream and butter cream would be the ideal option. It adds thickness to the product, making the cream less mobile and more flexible.

To prepare you will need the following ingredients:

• 500 ml fat sour cream
• 200 g butter
• 100 g powdered sugar
• Vanilla

Recipe for making sour cream and butter cream for sponge cake:

• It is necessary to remove the oil from the refrigerator and leave it at room temperature for 1 hour. It is necessary that it becomes soft enough, but not flowing.
• Beat the softened butter with a mixer for 3 minutes, then add a small amount of sugar. Mix until a homogeneous mixture is obtained.
• Add sour cream in a thin stream in small portions and beat until a homogeneous mixture is obtained.
• This mass must be placed in the refrigerator for about 1 hour, and only after that should the cake be leveled. In the refrigerator, the cream will acquire its final thick consistency and become more plastic.

Sour cream and chocolate cream for sponge cake

One of the most delicious and unusual creams based on sour cream is chocolate. It has a bitter taste due to the presence of dark chocolate. Lovers of chocolate and homemade baked goods will appreciate the cream.

Ingredients:

• 150 g dark chocolate
• 70 g butter
• 150 ml sour cream
• Vanilla
• A pinch of salt
• 100 g powdered sugar

Recipe for sour cream and chocolate cream for sponge cake:

• First you need to chop the chocolate, breaking it into pieces. It must be placed in a saucepan, add the entire portion of butter. The mixture is placed on low heat and stirred thoroughly.
• It is necessary that the mass becomes homogeneous. Next, the mixture must be left to cool and let stand for 1 hour. After this, the mixer is turned on at full power.
• As soon as the mass becomes airy enough, you need to add sour cream, salt, vanilla and powdered sugar. Continue using the mixer until you get a thick and homogeneous mass.
• Please note that the cream ends up being quite thick and not runny. It has a rich chocolate taste and pleasant consistency.
• It will be an excellent addition to creamy, biscuit desserts. This cream is rarely used to level the cake, as it does not have a dense enough consistency.

Sour cream for cake: reviews

Many housewives prepare desserts in different ways. Below in the reviews you can find out how tasty sour cream is from various housewives.

Sour cream for cake, reviews:

Sveta: I rarely cook homemade baked goods, I don’t have specific skills, so I choose the simplest, most straightforward recipes. I prepare a sponge cake with the addition of soda and spread it with sour cream. To prepare the cream, I do not use a blender or mixer, but mix the products using a whisk. I never achieve a thick consistency; I really like it when the cream is liquid and permeates almost the entire texture of the cakes.

Olga: I love to cook, every week I spoil my household with homemade cakes. I often make sponge cakes, which I coat with sour cream. My favorite recipe with gelatin. I really like decorating these cakes with fruit. I often put fruit inside the cakes. Bananas, as well as strawberries, add a rich, fruity flavor, making the dessert lighter.

Albina: I prepare sour cream exclusively from homemade sour cream, since I believe that the products in the store are of low quality and low fat content. With the poor quality of such products, it is very difficult to get a good and fluffy cream. That's why I buy homemade sour cream at the market. I don’t prepare classic sour cream, but with the addition of condensed milk. This cream is universal, as it can be used to lubricate waffle cakes, or the simplest gingerbread. I prefer to use cream to grease sponge cakes. The result is a light, uncomplicated dessert with an exquisite taste. If you try and decorate the cake beautifully, all your guests will be delighted.

How and with what to soak store-bought sponge cake layers: syrup recipe. How to soak waffle, honey, chocolate, puff cake layers, Napoleon before cream, so that they are juicy: the best impregnation recipes. Mascarpone - how to soak the cakes: hot or cold?

This cream will never be as thick as one made from cream. This is due to the fat content of sour cream and the cooking characteristics. The fact is that after adding sugar, sour cream may become quite liquid, but you should not be upset.

VIDEO: Sour cream for sponge cake

I would call this cream something magical, for example, “Tender Dreams.” Or something more precise that defines my attitude towards him: “A lifesaver.” Although such a “name” would suit him: “Brilliant Simplicity.” We are talking about sour cream, simple, magical and helpful in different situations. I suggest you get to know our favorite cream again!

Sour cream is an excellent choice for a delicious dessert.

I admit, I love this cream, it always helps me out, and in fact is an absolutely win-win option for dessert. Therefore, I will be happy to share how I prepare it, I will openly tell you about all the subtleties and secrets.

Ingredients:

• Sour cream – 0.5 l;
• Granulated sugar - 0.5 tbsp;
• Vanilla sugar – 1 tbsp.

A little about the ingredients. What are the requirements for each of them.

Sour cream

The fat content of this component plays a major role not only in the thickness of the cream, but also in the taste, and in what dish it is suitable for. Personally, I prefer sweet sour cream, rustic, with a fat content of 50%. But according to the recipe, thirty percent is acceptable. A little later I will write what can be done if the sour cream is not fatty and thick enough. If we talk about producers of 30% sour cream, I really like “from Selo Udoevo”, like the one in the photo:

Sugar

Some housewives prefer powdered sugar instead of sugar, so as not to worry about whether the sugar has time to dissolve. Well, this is quite acceptable. Yes, and the amount of component you need to take is the same.

Vanilla sugar

You all probably remember my principled position on the issue of vanillin. I prefer only high quality ones. Perhaps replace sugar with vanillin extract.

How to prepare sour cream for cake or pastries (step-by-step recipe):

We all know that cooking begins with preparing the ingredients. What we can do? Cool the sour cream and, if desired, grind the sugar in a coffee grinder. Now you can begin the main process.

• Mix powder and sugar.
• Using the whisk attachment in a blender, begin beating the sour cream at low speed. Then the speed can be increased a little.
• Add powdered sugar in small portions. After each serving, beat the cream well until smooth.

As you can see, there are only 3 steps to get the desired result. But still, I’ll dwell a little on one point. The fact is that I once started researching the issue of whipping sour cream. And, to be honest, I was confused.

Most often, everyone advises choosing the maximum speed for the mixer. But at high speeds it’s easy to get butter from sour cream, with a high percentage of fat content. Perhaps this version of the cream seems more successful to some, but it is definitely not a sour cream, airy cream, the fat content of which is absolutely unnoticeable in dishes.
Therefore, my recipe emphasizes that you should beat exclusively at low or medium speed!
And one more important question. When is the cream ready? When it doesn't spread all over the bowl when you tilt it.

Secrets and subtleties

The most important point in this cream, on which its consistency will depend, I would say not even the fat content of sour cream, but the thickness. Only the one in which the spoon will stand is suitable.

If the sour cream for the cream is very liquid

Do you want the sour cream to thicken slightly before cooking? This is quite possible to do if it is fat enough and homemade. Place it in the refrigerator overnight to achieve the desired effect.
There is another way to whip sour cream. To keep its temperature low, which means it will quickly reach stable peaks, you can make an ice bath. Place a bowl of sour cream in a bowl with ice and cold water and start whisking it.

If the sour cream for the cream is too bland

Some people like sour cream to have a slightly sour flavor, and they can even add other hints of sourness with berries or zest. But, if you want an exceptionally sweet flavor, look for sour cream that is sweet or relatively flavorless. The acid will not go anywhere and will not be masked by sugar. It will become even brighter if the dessert sits for a day or two.
Remember that any other ingredient is added only to the finished cream! And further! Please note that such additives will affect its consistency.

There are grains of sugar in the cream

What if the sugar did not have time to completely melt when the sour cream was already whipped, and when you taste the cream, you can feel grains of sugar? Every housewife can face this. But there is no big problem here. The fact is that even after whipping, the sugar continues to dissolve. Leave it for a while. The sugar will gradually melt. It’s just not recommended to re-whip the cream. It will be enough to simply mix it well until smooth.

How to weigh out sour cream?

What if the sour cream is too thin, but you don't want to add any other thickeners or ingredients to the cream? Remove excess moisture from sour cream. Wrap it in several layers of gauze (or a cotton towel) for a while.

Place the sour cream in gauze in a sieve, place a weight on top and place in the refrigerator overnight. Excess moisture will drain.

What if the store didn’t have the right amount of sour cream? Cream, or rather, sour cream and cream in equal proportions, will save the day.

How to make sour cream thicker?

I decided to put thickeners in a separate topic. I will name some options that will help make sour cream or the cream itself thicker. This:

• Starch;
• Ready-made thickeners;
• Gelatin (agar-agar).

How to use these tools. I will give their proportions for the above volume of ingredients.

Starch

The advantages of this method: any starch is suitable, the taste of the cream does not change. You only need 1 tbsp. starch. It is mixed with sugar and vanillin and added to sour cream. To achieve the desired result, after churning, the cream should stand for 0.5 hours in the refrigerator.

Ready thickener

According to the instructions on the thickener packaging, you only need one pack. But to be sure, you should take 2! This component is added approximately 5 minutes before the end of the cream churning process. After which the cream is put into the cold for half an hour.

Gelatin

Unfortunately, gelatin changes the flavor of the cream. But this is easily compensated for by its thickness. We will need 15 grams of gelatin. It is kept in a small amount of cool water for 20 minutes in advance. After which it must be sent to a water bath. While the cream is being prepared, the gelatin is cooling. And at the end of the process, gelatin is added to the mass and whipped intensively. After 3-5 hours in the cold, a delicate thick cream is obtained.

I like to use instant gelatin from Dr. Oetker in blue packaging, it dissolves well and thickens products very quickly.

These are not all the ways to make sour cream of the desired consistency. But in fairness, I will talk about other possibilities below. Since other additives significantly change not only the structure, but also the taste of the cream.

For many, including me, sour cream is the base on which the desired impregnation or cream will be created. I have already talked about the “Ice cream” with sour cream, it is already on my website and, in fact, it is also sour cream. But what else can and should be used to complement and decorate the classic recipe?

What does sour cream go with?

Chocolate (cocoa)

How much cocoa to take depends entirely on your preferences. The main thing is that cocoa is not whipped together with the other ingredients. It is added to the finished cream, after which everything needs to be mixed well.

Fruits and fruit purees

Fruits and pieces of candied fruits combine perfectly in the cream, turning it into a separate dessert. But puree is a different story, because the cream becomes less thick because of it. It is great for soaking cakes, especially sponge cakes. If, after such impregnation, you grease the cakes with sour cream with pieces of the same fruit that were used for impregnation, you will get a real masterpiece with a beautiful aroma and multi-layered taste.

Condensed milk

If you decide to add condensed milk, then immediately think about whether you need the full amount of sugar, because the mass will come out quite sweet then. You can completely remove sugar from the recipe by replacing it with condensed milk. But this will certainly affect the consistency of the cream; it will be less frequent than in the classic recipe. To maintain thickness, a can of condensed milk and 50g of butter are added to the above recipe. The mass is churned and cooled.

Cheese (cottage cheese)

The ideal thing for me is to add cottage cheese. This not only helps make the cream thicker, but also fluffier. And what a taste! It is best to take the same amount of cottage cheese as sour cream. First, cold sour cream is churned, cottage cheese at room temperature is added to it, and then the procedure is the same as in the main recipe.

Oil

For 500 grams of sour cream you need 70 grams of butter. The butter should be soft and pliable. First, the butter is lightly kneaded with powdered sugar, and then this mixture is whipped together with sour cream. The cream turns out thick and fluffy.
Banana. How can I convey my delight? This is a song, not a cream. I take only 2 bananas for half a liter of sour cream. But you can increase or decrease the number of bananas. And I add them in different ways. You can puree bananas together with sour cream, but you can also add small pieces of this fruit to the finished cream. Equally delicious!

What desserts use sour cream?

Now that I’ve talked about the preparation method and different options for sour cream, I’ll show you where it can be used. I immediately want to present it as an independent dish. I think anyone who has ever prepared this cream has not denied themselves the pleasure of taking a spoon and tasting this yummy! So complement it with nuts, raisins, berries, herbs and seasonings to taste, and here you have a separate dish on the menu of your home restaurant!

For Napoleon or Smetannik

Traditionally, this cream is used to grease cake layers. True, if the cakes are thick and heavy, then it is better if the cream contains gelatin, then the cream is not squeezed out, and the cake retains its attractive appearance and taste. If the cake layers are thin, like those of Napoleon or the classic Smetannik, then the moisture that is still present in the cream goes into soaking them, and the thickened sour cream serves as a delicious layer.

For no-bake desserts

I love this cream in no-bake desserts. I love how it quickly soaks into the cookie base. Just 20-30 minutes and you can prepare a real masterpiece.
What will be the crowning “cherry” on a dessert with sour cream? Everything depends solely on the additives in the dough, impregnation or cream. The topping should be completely combined with the main flavor of the dish or emphasize it. If the cake or pastry contains fruits/berries in any form, then the right choice would be to garnish the dessert with mint leaves. Chocolate and nuts are a win-win option when the cake has no “extra” flavors, except tenderness, when every piece of dessert melts in your mouth.

I feel like I'm falling apart. It's time to stop. And this is so difficult when it comes to the ideal dish, which is sour cream. For me it is perfection, exactly what I love in a dish. It is absolutely unnoticeable, as if it dissolves in the dessert and becomes tenderness. It is thanks to this that those who try my cakes with this cream go numb with delight. Each piece becomes a small holiday.
This is exactly what I wish for you from the bottom of my heart! And I really hope that you will share your thoughts and ideas about sour cream in the comments!

It is difficult to find a person who has not tried a cake with a sweet sugar and sour cream filling. It seems to take you back to childhood, when there was not such a huge variety of products, and housewives came up with entire culinary masterpieces “out of nothing.”

Preparing cream for a cake with sour cream and sugar is not difficult, however, so that the resulting mass fully meets your expectations, you need to be patient. In addition, it is important to choose the right and freshest ingredients.

Making cream from sour cream and sugar

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

We will need:

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

Prepare a classic cream of sour cream with sugar:

1. We take the fermented milk product out of the refrigerator. Beat with a mixer or blender for 4-5 minutes.
2. Add granulated sugar and 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 fluffy, strong and homogeneous. Try spreading a little on your finger - the sweet mass should not flow down.

How to diversify the taste of cream

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

• Nuts. This could be almonds, cashews, hazelnuts or walnuts, for example. The nuts need to be dried in the oven and chopped as much as possible. To prevent the finished cake from being too cloying, the amount of granulated sugar needs to be reduced by about one and a half times compared to the base one (see above for how to make the main cream with sour cream and sugar).
• Lemon juice. 2 tablespoons of juice and grated zest of one citrus are enough to give the cake layer a subtle and unique lemon aroma.

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

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 is appropriately called “sour cream.” It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry.

Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A natural question arises: how to make liquid sour cream thick? To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for sponge cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.

How to thicken sour cream for a cake? Firstly, you need to use sour cream with 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. To significantly thicken the sour cream, you should use several techniques and additives.

Ways to make thick sour cream

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

1. Remove excess moisture from 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 place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
2. Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
3. Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
4. Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
5. A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very 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 during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To make a medium sized cake you will need approximately

Basic Ingredients

• 500 g sour cream,
• 100 g powdered sugar,
• a pinch of vanillin.

Additional components are taken in accordance with the recipes provided below.

Cream with sour cream and gelatin

How to make sour cream thicker?

Preparation

1. 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 dissolves in a water bath, avoiding boiling.
2. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes.
3. 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 added starch

How to make sour cream thick using starch?

Preparation

1. The volume of ingredients indicated above will require only two teaspoons of powder. The chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar and vanilla essence are added.
2. After another 5 minutes of beating, starch is added and beaten again. In order for the cream to set and thicken, it is put in a cool place for half an hour.

Impregnation with added oil

Another way to make sour cream thick?

Preparation

1. For 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container.
2. 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.
3. 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?

Preparation

1. You can use condensed milk. You can completely eliminate the use of sugar in this recipe. Condensed milk affects the volume; because of it, more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter.
2. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed.
3. This cream can be served as an independent dessert, decorated with dried fruits or nuts.