In cooking, sour cream is a frequently used product; it is loved to be used in baking. Therefore, sour cream for the cake is very popular with many housewives. It combines in the best way with the dough and gives a delicate and rich taste to the dessert.
The undoubted advantage of such a cream is the extreme simplicity of its preparation, the ingredients included in its composition are widespread and available. The only problem that culinary experts face is the question of how to thicken sour cream? This can be achieved with a few tricks. You can give a certain density to a culinary creation by adhering to the following rules:
Having decided to make sour cream for a honey cake, you need to buy quality ingredients. What kind of baked goods will turn out depends on the fat content and taste of sour cream. To get a really thick cream, it is recommended to refrigerate not only the food, but also the dishes that will be used. The intensity and speed of whipping affects the thickness of the resulting cream.
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The simplest pastry is a biscuit, for which you need to prepare an impregnation, then the cake will become a real decoration of the table. To make sour cream, the recipe doesn't require a lot of cooking experience or a significant amount of time. For thickening, use existing food in the kitchen, such as butter, starch, or gelatin.
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One of the secrets of making a cake is that the cream should be thick so that it can decorate the top and sides of the baked goods. Therefore, they use such a win-win option as sour cream with gelatin, which is considered a universal thickener. In addition to the fact that with it it will be possible to achieve the desired density, if desired, the cream can be served separately as an independent dessert.
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By slightly changing the traditional recipe, you can get the original curd-sour cream. Adding cottage cheese to the list of ingredients will be a good solution if the hostess wants to make a more satisfying cake. To decorate baked goods, chefs prepare nuts, berries or pieces of fruit, chocolate. This will add extra piquancy to the treat.
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When you need to focus on the top of the culinary masterpiece, prepare a custard cream cake. This is due to the fact that it turns out to be very thick and dense. This mass goes well with nuts, sand crumbs and chocolate dragees. The thickeners are flour and egg, which are some of the main ingredients used.
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If the cakes turned out to be too dry and hard, then you can use a miracle recipe with which you can make sour cream with condensed milk. In this case, the dessert will turn out to be exquisite and tender. The impregnation is even suitable for dressing fruit salads and making cakes. Creation of the cream will not take much time and effort, because the recipe is almost identical to the traditional one.
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The universal filling is a creamy sour cream, which is notable for its splendor and tenderness. With its help, the cake can be turned into a culinary masterpiece, characterized by a unique piquant taste, which is due to the combination of components such as sour cream and cream. The impregnation is used not only for biscuit, but also for sand cakes.
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Another decoration for the cake is sour cream butter cream, which holds its shape well. This can be achieved due to its thick consistency, but at the same time the mass turns out to be light and tasty. If desired, you can give it any scent using natural flavors. Sometimes they even add food coloring to make an original decoration.
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A great way to decorate a cake for a significant date is to make sour cream with cocoa. It's easy to prepare, but the taste will delight even adults, not just little chocolate lovers. This impregnation has an undoubted advantage - a relatively low calorie content. Thanks to the content of cocoa powder, the cream acquires an incredible aroma and turns out to be not cloying at all.
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The simplest of all creams is sour cream cake, in which the main ingredients are: sour cream and sugar. But many housewives tried to diversify the sour cream, thereby improving its taste. Sour cream contains many trace elements and vitamins that our body needs so much, therefore such a delicacy is not only very tasty, but also very useful. use sour cream of high fat content, then the cream becomes lush and does not spread.
Ingredients for sour cream:
Before preparing the cream, sour cream must be well cooled, mixed with sugar and beat thoroughly with a mixer until a thick, fluffy mass is formed.
To prepare sour cream, it is advisable to use high-fat sour cream, then the cream becomes fluffy and does not spread.
When tilted to the side, a properly prepared cream does not spread over the dishes. Sour cream is ready. Bon Appetit.
Ingredients for Sour Cream Cranberry Cream:
Beat the well-chilled sour cream thoroughly with a mixer with sugar until the latter is completely dissolved.
Pass the cranberries through a sieve (wipe) and mix with the cream.
Ingredients for the cream:
Cool sour cream, mix with sugar and beat thoroughly with a mixer until the sugar is completely dissolved.
Walnuts, if desired, can be fried, wiped and mixed with the resulting changeable mass.
Ingredients for the cream:
Mix gelatin with milk (water) in a separate small saucepan and leave to swell, if regular gelatin for 40 minutes, instant gelatin for 15 minutes. After the allotted time, put the saucepan with gelatin on a small fire and heat (do not boil!) Until it is completely dissolved. Cool to 40 C.
In another bowl, mix sour cream and powdered sugar, beat well. At the end of whipping, pour gelatin cooled to the desired temperature into the sour cream in a thin stream and mix everything thoroughly, adding flavor.
Ready-made sour cream can be used for both cakes and desserts - put the cream in vases and refrigerate for several hours, preferably overnight.
Ingredients for the cream:
Whisk condensed milk or boiled milk thoroughly with softened butter, then add sour cream and beat again.
Nuts, if desired, can be fried, chopped and poured into cream, mix everything thoroughly.
Ingredients for the cream:
Beat fresh cottage cheese and sour cream with a blender until a homogeneous mass without lumps is obtained, without ceasing to beat, add powdered sugar and chopped toasted (optional) nuts. If you just want a curd sour cream, do not use nuts, they can be used for decoration.
Ingredients for the cream:
Pass the sea buckthorn jam through a sieve, add sour cream and honey. Beat the whole mass thoroughly with a mixer until foamy homogeneous mass. Before use, it is advisable to cool the cream.
Ingredients for the cream:
Beat the well-chilled sour cream thoroughly into a fluffy foam, then, without ceasing to beat, add sugar, lemon juice and swollen warm gelatin. Apply to the cakes and refrigerate.
Ingredients for the cream:
Beat well cooled sour cream with sugar and egg whites.
Almonds, if desired, can be fried and chopped, mixed with cream.
You can also make a delicious and delicate dessert out of this cream. To do this, put the finished cream without nuts in layers in vases, alternating between cream and nuts (do not mix). Refrigerate and serve.
Ingredients for the cream:
Soak gelatin and let it swell.
Beat the cooled sour cream thoroughly, gradually adding sugar until it is completely dissolved, then add the swollen gelatin and natural raspberry juice, vanillin as desired and to taste. Mix everything thoroughly, can be used both for cakes and as a dessert.
Ingredients for the cream:
Soak gelatin according to the instructions and leave to swell.
Cool sour cream well and beat with sugar and vanilla. Add the swollen gelatin to the cream and mix everything again.
Rinse the raisins well, chop and mix with the cream. When applying the cream to the cakes, pour each layer additionally with cherry or apricot sauce (syrup), put the finished cake in the refrigerator for several hours so that the cream hardens.
You can also make a dessert from this cream. To do this, mix the prepared cream with raisins and arrange in vases, refrigerate for several hours. When serving, pour over cherry or apricot sauce (syrup).
The sour cream cake layer is the simplest and most popular; it can be made in several interesting versions using available products. Try adding vanilla extract, a glass of walnuts, fruits or cocoa to sweet sour cream, and the taste of the treat will become much brighter and more interesting. You can make any sweetness: liquid, so that it soaks the cakes well, thick, high-calorie, dietary.
If you know how to make a cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. So the delicacy will turn out to be thick, homogeneous. It is also important to choose high-quality products, sour cream should be fresh, with a fat content of at least 25%, it is better to take market rather than store. As a thickener, gelatin or agar-agar is added to traditional sour cream. An airy consistency can be obtained by adding fine sugar; experienced pastry chefs recommend using powdered sugar, with which the delicacy is whipped easier and faster.
Sour cream and sugar cake cream is popular due to the availability of products and ease of manufacture. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product gives piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring agent, it is suitable for biscuit cakes, Napoleon, honey cake and other confectionery products.
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Cream with sour cream and cherries has a slight sour taste, pink color and delicate texture. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for a layer of ready-made or biscuit cakes in cakes. If the delicacy is laid out in bowls and frozen, you will get an amazing cooling dessert.
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The recipe for sour cream for strawberry cake is very simple, but this berry will add spicy notes and excellent aroma to the dessert. It is important to consider here that strawberries will give a small amount of juice, and the mixture may turn out to be liquid. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.
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Try another version of sour cream - with condensed milk. This delicate dessert turns out to be very soft, airy, and its wonderful creamy taste is light. A delicacy with condensed milk can be used to soak cakes, as fondant for muffins, other delicious desserts, for making custard cakes, wafer rolls.
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Cream with sour cream with kefir will appeal to lovers of airy delicate desserts with a slight unobtrusive sourness. Such a delicacy can be used both for a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not solidify, and the cake will not keep its shape.
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You can add not only fresh berries to desserts, but also dried fruits, for example, prunes. This combination is suitable for a cake with sweet cakes, since the sour taste of prunes and sour cream will dilute their sweetness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic aftertaste.
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If you don't have time to mess around with a complex butter cream, try adding bananas to your regular sour cream biscuit cream. These fruits will make the treats more tender and thicker. The banana sour cream treat can be a stand-alone dish or an impregnation for chocolate biscuits. Chocolate chips or coconut flakes go well with such a cream.
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Many sweet tooths love the sour cream recipe for its simplicity, a small number of components. If you want a slightly different flavor, try adding cocoa powder to your dessert. So the treat will become truly chocolate, it can be used as an independent dish and used as a filling for cakes, pancakes, rolls and other confectionery products.
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Some recipes for making thick cream require the addition of butter, but the taste of such a mass will differ from the traditional classic. The easiest way to achieve a thick sour cream consistency is to use a commercially available cream thickener. If you don't want to add artificial ingredients, try making a gelatin treat. It will help you easily achieve a dense consistency of sweet mass, so that it can be used for a layer of cakes.
Greetings to the readers of the site Notebook!
For a long time, our piggy bank of recipes has not been replenished with sweet recipes. I write in it simple in a separate article for easy search. And because I very often use it in my recipes for impregnating cakes.
Sour cream is not as popular as butter or butter. However, the cream is very delicate. It can be served as a stand-alone dessert with chocolate, nuts or berries. I really love sour cream with strawberries! When preparing the cream, the sour cream should be very fresh.
In order to start preparing sour cream immediately, without preliminary preparation, I advise you to use sour cream with a fat content of at least 20%.
Sour cream and sugar are whipped with a mixer for about 10 minutes.
During whipping, the sour cream begins to be enriched with oxygen and thickens. Such a cream with sour cream turns out to be fluid, but ideal for soaking the cakes.
If from sour cream you want to ensure that it is thick, and you can work with it using a pastry syringe, then the sour cream for the cream must first be prepared. To do this, you need to place it in a bag of cloth or gauze in several layers and let the excess liquid (serum) drain. You can use a sieve or colander construction for this, which we used when preparing Easter cottage cheese. Or put sour cream in cheesecloth, tie it in a bag and hang it (for this purpose, you can use a high metal stand for tea cups). Depending on the sour cream, the whey drains from two hours or more, it is convenient to leave the sour cream overnight in the refrigerator or in a cool place. Even sour cream of 15% fat is thick! Beat the discarded sour cream with sugar using a mixer for 10-15 minutes, then the sour cream according to this recipe will turn into a thick foam, similar to whipped cream. Thick sour cream keeps its shape well and can be used to decorate a cake from a pastry syringe. You don't need to throw away the village sour cream, and when whipping sour cream from very fatty sour cream, you need to make sure that it does not turn into butter when whipping.
Sour cream cake recipe is popular in our family.
Soaked in cream for a cake with sour cream.
Anyuta and her Notebook wish you pleasant creativity!
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Cream products:
1. Prepare products: sour cream and powdered sugar. I used store sour cream, which I did not separate from the whey.
For a liquid cream, you can use regular sugar. But in this case, the cream will turn out with grains of sugar. They will completely dissolve for a long time. For a cream of medium to high thickness, it is best to use powdered sugar. It dissolves well in sour cream.
For a thick cream, purchase a rich homemade sour cream that will stand in a spoon. Or place the store in a sieve for a few hours so that all the whey is scooped out.
2. Put sour cream and powdered sugar into a large container.
3. Stir with a spoon until smooth.
4. Beat with a mixer for 10 minutes.
5. That's it, the sour cream cake is ready! You can safely coat the cakes and even cover the cake on top.
The cream does not spread, but it is not very thick.
6. For coconut lovers, you can add coconut flakes to the cream. And cover the top layer of the cake with this mixture.
Now you know how to make sour cream cake. With him, any cake will be delicious and homemade.
Good for soft biscuit cakes.