Sweets can and should be healthy! And those who cook should take care of this. Sour cream with condensed milk is great alternative any other creams. If your child can eat condensed milk, but he doesn’t like sour cream, then by making a cake with such cream, you will definitely please him! Plus it's quite simple. And there’s no need to even say too much about the deliciousness.
Sour cream with condensed milk
The simplest recipe includes only basic ingredients. To do this, take sour cream (800 g), preferably with at least 30% fat content, and leave it in several layers of gauze overnight, hanging it over a container. This will drain all unnecessary moisture from it. Especially this one preparatory stage necessary for purchased sour cream that was not produced at home.
A can of condensed milk is placed in a pan of water. You need so much water that the whole jar is immersed in it. Bring to a boil and boil for 40 minutes. During this time, the condensed milk will cook and its color will become caramel.
Sour cream with gelatin (1)
This cream recipe must be prepared immediately before use.
Gelatin (2 teaspoons) is poured into half a glass of water and left for 20-30 minutes. After this, it is dissolved in a water bath, but the liquid is not brought to a boil.
Beat the sour cream until its volume increases at least 2 times. Then, continuing to beat, add 1 cup granulated sugar, A little vanilla sugar. As soon as the mass becomes homogeneous, gelatin is poured into it in a thin stream and mixed thoroughly.
Sour cream with gelatin (2)
This recipe is even simpler, but no less tasty.
Beat sour cream (1 glass), as in the previous recipe, add powdered sugar in the amount of 4 tablespoons.
Gelatin (1 teaspoon) is poured into water (4 cups), left for a while, then heated, completely dissolving the gelatin, and poured into the bulk of the cream in a thin stream in a warm state (about 40°C).
For this recipe, you can use milk in the same amount rather than water.
Curd and sour cream (1)
Beat 250 g of cottage cheese with granulated sugar (150 g). Add 400 g of sour cream and mix thoroughly.
The cream is ready!
Curd and sour cream (2)
Grind 200 g of cottage cheese with 1 bag of vanilla and 1 glass of sugar. Then add half a liter of sour cream and mix the mass thoroughly until a fairly thick and homogeneous cream is obtained.
Curd and sour cream (3)
Gelatin (10 g) is left in cold water(a quarter cup) for 15 minutes. Then it is heated and, stirring, dissolved. This mixture should not be brought to a boil.
250 g of cottage cheese is ground with half a glass of sugar, 250 g of sour cream is added and everything is thoroughly beaten.
Gelatin is slowly added to the mass and everything is mixed.
Main secret For delicious sour cream, beat the sour cream well. To do this, it must be cooled. It is desirable that during the process itself it is supported low temperature, for example, place a container with sour cream in a deeper, filled cold water. You can beat with a whisk or with an electric mixer, blender or food processor.
For those who like to experiment, you can try adding a few drops to sour cream with condensed milk (or any of the above) lemon juice, vanillin, or its juice, ground cinnamon, liqueur, rum or cognac.
If it is added to it, it must be greasy and ground. For this you can use, for example, a sieve. Sour cream should be rich. Some recipes allow 20% fat, but generally it should be more than 30%.
If you wish, you can add cream to any cream. They are whipped with sour cream and the approach to this process is similar to whipping sour cream. They must be cold, otherwise nothing will work.
We wish you delicious sweets and good creams!
Or pancake cake.
The cream is very easy to prepare; the ingredients can always be found in the refrigerator. And, importantly, it is economical both in terms of time and money.
How to make cream from sour cream and cottage cheese at home.
Ingredients:
- 400 gr. sour cream 25−30%
- 200 gr. cottage cheese
- 100−150 gr. sugar (in my case it was condensed milk)
- 10 gr. vanilla sugar
Preparation:
Beat sour cream with sugar until it is completely dissolved. I still had half a can of condensed milk, which I decided to add to the cream. If you are also going to add condensed milk, then the amount of sugar will need to be reduced or completely eliminated, depending on your taste.
While our sour cream is whipping, we will prepare the cottage cheese. Our main task is to grind it so that there are no lumps left. There are 3 options for this: grind through a sieve, pass through a meat grinder or punch with a blender. I used the easiest method - a blender.
All that remains is to mix our whipped sour cream with cottage cheese. That's it, our cream is ready.
It must be put in the refrigerator for at least half an hour. Then you can get to work. Cakes layered with such cream must stand overnight in the refrigerator, so the cream will set and the cakes will be easier to cut.
If you have 20% sour cream, but the cake requires more thick cream, that is, there are also 3 options for solving this problem. If you have time, you can weigh out the sour cream. To do this, place a colander or sieve on a saucepan, cover the bottom with gauze, folded in four, and spread our sour cream on top. It's best to leave it in the refrigerator overnight. During this time, excess whey will drain.
If you don’t have time, then gelatin will come to the rescue. For 500 gr. we will need to take 10 grams of sour cream. gelatin. It must be prepared according to the instructions. I always buy the instant version from Dr. Oetker. You just need to fill it up hot water(I take 50-70 grams of water for 1 pack), stir well and cool slightly. Then add to the finished cream. Mix everything thoroughly until smooth and put it in the refrigerator for 10-15 minutes. Next, until the gelatin has completely set, we assemble the cake in a ring or in the mold in which you baked the sponge cake and sandwich the cakes with cream.
Well, the easiest option is to use a special thickener for sour cream and cream. You just need to add it to the sour cream when whipping. For 500 gr. sour cream you need 2 packets of thickener. It’s extremely convenient to work with; you just add it to the sour cream along with the powder and beat until it’s thick.
With this cream I prepared pancake cake. Overnight it soaked the pancakes and set. In the morning we were pleased with such a handsome man.
This perfect option for kids, it is not only tasty, but also healthy. And, if your baby doesn’t like cottage cheese, then he won’t notice it in the cake.
With this cream you can perfectly layer the layers of sponge cakes or cakes. But you still need to use either weighed sour cream or thickeners to strengthen the density of the cream.
Bon appetit.
Sour cream as the main ingredient for cream is one of the most popular products. Creams based on it are universal, as they are suitable for layering sponge cakes, sour cream, honey and other cakes.
Sour cream in combination with cottage cheese is enriched with new taste qualities, which makes any cake richer and more complex in taste.
Classic curd and sour cream
To prepare the basic curd and sour cream For the cake you will need a mixer or blender, a deep bowl for mixing ingredients and the necessary products.
Depending on how thick the cream you need, you can vary the amount of sour cream and cottage cheese.
For more liquid cream you need to take more sour cream, for a thicker one - more cottage cheese. The total amount of these two products should be 700-800 grams.
Ingredients required for a medium thick product:
- Medium fat cottage cheese 5-9% – 400 g;
- Sour cream 20-25% – 300 g;
- Sugar – 100 g;
Preparation:
- Place the sour cream in a bowl and beat with an immersion blender or mixer, gradually adding sugar, including vanilla or a few beans of real vanilla.
- Stir the cottage cheese separately or beat lightly with a blender to obtain a homogeneous mass without lumps.
- Place the sour cream whipped with sugar into the cottage cheese and beat the ingredients together until creamy mass will not acquire uniformity and smoothness.
If you need a thicker base cream, then try a proportion of 500 g of cottage cheese and 200 g of sour cream. It is preferable to take high-fat sour cream, since it contains less liquid. Choose dry cottage cheese so that excess moisture does not affect the thickness of the cream.
Curd cream with condensed milk
Another variation of cream with cottage cheese and sour cream contains condensed milk.
It goes well with a not too sweet sponge cake. Condensed milk is needed here for strengthening creamy taste. So that it does not overshadow the other ingredients, you need to strictly maintain the proportion.
Ingredients:
- Cottage cheese – 300 g;
- Sour cream – 200;
- Condensed milk – 100 g;
- Sugar – 50-100 g – to taste;
- Vanilla, vanilla sugar– optional.
Preparation:
- As in basic version Beat the sour cream with a blender or mixer in a deep bowl, gradually adding sugar and vanilla.
- Turn cottage cheese into homogeneous mass no lumps. If the cottage cheese is crumbly, you can do this with a spoon, but you can also use a blender.
- Transfer the sour cream to the cottage cheese, add condensed milk and beat the mixture until it turns into a homogeneous mass.
This option will require less sugar, since the sweetness is present in the condensed milk, so do not rush to add all the sugar, try first so that the cream is not too cloying.
Berry cream made from cottage cheese and sour cream
A bright-tasting version of cottage cheese and sour cream for the cake is prepared with the addition of berries. IN cold season You can use frozen berries, or fresh ones in summer.
Some berries have a natural sweetness, such as raspberries, and some have more acid, which must be taken into account when adding sugar.
Only non-acidic cottage cheese and sour cream are suitable for cream with berries.
You will need:
- Cottage cheese – 300 g;
- Sour cream – 300 g;
- Berries – 100 g;
- Sugar – 100 g.
Preparation:
- Place frozen berries in a sieve to drain. Fresh - wash and dry.
- Remove seeds and skins from the berries and prepare a puree from them. To do this, you can crush them a little with a spoon, and then beat them in a blender along with sugar.
- Place sour cream in a bowl, add berry puree to it, beat everything.
- Separately prepare the cottage cheese, getting rid of any lumps.
- Mix cottage cheese into the sour cream and berry mixture.
This cream will be a great addition dry cakes, like sour cream, but it can also be used to grease sponge cake of any thickness.
Any cottage cheese turns out thick and dense, which is ideal for a layer between thick cakes. Ordinary sour cream is suitable for lubricating only thin or medium cakes, while a combined one will withstand the weight of a heavy cake well.
This product and its variations are good because it goes well with both white and chocolate cakes. In the latter case, you get a beautiful contrast that can be used to decorate the cake.
By taste qualities sour cream and curd cream itself already resembles ready dessert, and therefore it will open up even more in the cake, giving brightness and depth of taste.
Many of us want to pamper our household with some original and delicious pastries. You can bake the base for a cake or pie according to classic recipe. But the sophistication and spicy taste sour cream will add sour cream to the baked goods. For a cake it is simply irreplaceable.
Culinary skills, like life experience, come with age. If you have up to today If you couldn’t make a tasty and thick cream from sour cream, then study the tips carefully experienced confectioners. They are happy to reveal the secrets of making such a cream:
- The fat content of the sour cream used should not be less than 30%;
- should not be used under any circumstances sour cream product, sour cream must be homemade or made at a dairy factory;
- In order for the cream to be thick and porous, it is recommended to cool the sour cream thoroughly before whipping;
- It is best to whip such cream at maximum power of a blender or mixer;
- Instead of granulated sugar, it is advisable to use powder, since it will dissolve faster and give ready-made cream delicate texture;
- as a rule, sour cream and granulated sugar should be mixed in proportions of 2:1;
- if you like very sweet confectionery, mass fraction Sugar can be increased - this will not affect the consistency of the cream;
- you can first mix at the maximum speed of the blender sour cream base, and then gradually continue beating at minimum speed and pour in the sifted powder.
One of the classic and beloved creams is cottage cheese and sour cream. Delicate texture and refined taste This cream will harmoniously complement any baked goods. For variety and adding piquant notes to the cream, it is recommended to add grated fresh citrus zest or vanillin. The role of the thickener in this case will be played by food gelatin. Sour cream for sponge cake with gelatin can be prepared without adding curd mass.
Compound:
- cottage cheese or curd- 250-300 g;
- granulated sugar - 100 g;
- sour cream with high concentration fat - 0.3 kg;
- 50 ml filtered water;
- 10 g edible gelatin.
Preparation:
Cream with condensed milk and sour cream
The most simple cream Condensed milk is used to lubricate the biscuit. If you want to cook something refined and tasty, but at the same time... quick baking, then for the cream you can use a sour cream base with the addition of condensed milk.
Compound:
- softened butter - 250 g;
- condensed milk - 125 ml;
- powdered sugar - ½ tbsp.;
- sour cream with a high proportion of fat - 125 g.
Preparation:
- This recipe is universal in that you can regulate the concentration of sour cream yourself.
- Place pre-softened, but not melted butter in a separate container.
- Lightly knead the creamy mixture with a fork and beat with powdered sugar using a mixer or blender.
- Then add cold sour cream and continue to whisk everything thoroughly.
- Add condensed milk in small portions, constantly whisking the cream.
- Coat generously baked cakes with the prepared cream.
Delicious and aromatic custard
If you have baked cakes for everyone's favorite Napoleon cake or want to diversify the classic sponge cakes exquisite impregnation, try making sour cream custard. Its taste will not leave your household indifferent, and the baked goods will turn out fragrant, porous and tender.
Compound:
- softened butter - 0.2 kg;
- granulated sugar - 100-120 g;
- 0.3 kg sour cream;
- 1 chicken egg;
- sifted flour - 250-300 g;
- vanillin.
Preparation:
The most delicate filling for manna
Many housewives prefer to prepare manna for younger household members. This pastry is not only satisfying, but also very healthy. The taste of semolina is practically not felt. If your child is reluctant to eat semolina porridge or he associates the taste of manna with an unloved dish, try smearing it with a delicious and fluffy cream made from sour cream and milk. Agree, all these products are very useful for a growing child’s body.
Compound:
- fat sour cream - 0.2 kg;
- chilled fresh milk- 0.2 l;
- 100 g granulated sugar or powdered sugar;
- 1 pinch food thickener.
Preparation:
- Place sour cream with a high percentage of fat in a separate container, add chilled milk, powder or granulated sugar, and a pinch of food thickener.
- At maximum speed of a blender or mixer, thoroughly beat the cream for 6-7 minutes.
- Lubricate the top of the manna or its cake layers with lush cream.
This sour cream can be used to soak sponge cake, cake or roll.
Everyone knows that classic cream sour cream is prepared exclusively with the addition powdered sugar. You can add a little vanilla or cinnamon powder for flavor.
Compound:
- 1 tbsp. sour cream with a maximum percentage of fat content;
- powdered sugar - 4 tbsp. l.;
- vanillin according to taste preferences.
Preparation:
- Place the sour cream in a glass container.
- Pour ice water into a separate deep bowl, and place a container with sour cream in it.
- We begin to thoroughly beat the sour cream with a mixer, gradually adding powder and vanillin.
- To make the cream fluffy, beat the sour cream for about 8-10 minutes.
Not everyone can conquer the science of confectionery, however, as elsewhere, here you can find recipes that will not be difficult to implement. This is exactly what can rightfully be considered sponge cake, because its preparation requires a minimum of time and ingredients. And to spoil the cakes, you need to try hard.
And how many different creams can shade it? delicate taste! Contrary to popular belief, elegant is not always difficult. One light touch in the form air cream, and a simple cake will become a dish worthy restaurant menu. Curd and sour cream for cake - this is one of the most simple ways achieving this goal. And the ease of its preparation will only please novice cooks who want to surprise loved ones with their skills.
Recipe 1. Basic.
A minimum of time and products, a couple of movements with the mixer, and you're done! This cream does not need to be brewed, infused or any other tricky manipulations. But the taste! Thin, velvety, it just melts in your mouth! In addition, do not forget about the benefits, because it is based on no dyes or flavors, only natural and vitamin-rich cottage cheese, homemade (even if purchased, it is still tasty) sour cream and sugar. All we need is a blender and a little time. However, first things first.
Ingredients:
- Cottage cheese - 400 grams;
- Sugar - to taste (3-4 tablespoons will be enough);
- Sour cream - 200 grams;
- If desired, you can add a packet of vanilla sugar.
Cooking method:
- Sour cream recipe curd cream for a cake is extremely simple, and most of the time will be spent on preparing the products. If you initially took soft, homogeneous cottage cheese, then additional processing he doesn't need it. Grainy, homemade, you will need to either beat it a couple of times with a blender, or pass it through a meat grinder, or, in the absence of the previous ones, simply grind it through a sieve, giving it a homogeneous structure.
- The second stage is sugar. It is better to grind it into powder, since this way it is guaranteed to dissolve and be evenly distributed throughout the cream.
- Now sour cream. You need to choose the fattest one possible. Before adding it, you need to “dry it” a little: cover the bottom of a colander with a couple of layers of gauze, pour all the sour cream there. This way we will get rid of excess serum, leaving a thick residue that will help the cream keep its shape.
- The curd and sour cream will be ready after all the ingredients are combined. To do this, just mix everything together, run the blender for a minute and the cream is ready! It needs to sit in the refrigerator for some time, and at this time you can start preparing the cakes.
IN basic recipe you can make your own adjustments by complementing its taste with spices, fresh, canned or dried fruits and berries. We can completely replace vanillin with lemon or orange zest. The cream with the addition of poppy seeds has its own “zest”.
Recipe 2. With condensed milk.
Sometimes purchased sour cream does not cope with its function of adding thickness, and it can be quite sour. This is the downside store product, that it is not possible to try it before buying. But even if you were unlucky with the choice, the situation is quite correctable. You can adjust the taste and shape of the cream using cream and regular condensed milk. How to make curd and sour cream with these ingredients? Here's a wonderful recipe!
Ingredients:
- Cottage cheese - 200 grams;
- Sour cream - 300 grams;
- Cream - 2 tablespoons;
- Granulated sugar - 100 grams;
- Vanilla sugar - 1 pack;
- Condensed milk - 4-5 tablespoons.
Cooking method:
- Secret good cream- this is the right cottage cheese. It should be quite fatty, so buying a product with a fat content of less than 5% is hardly worth it. Beat cottage cheese with cream in a blender until paste-like. You can grind through a sieve and then knead thoroughly, but this, of course, will take much more time.
- Mix both types of sugar with sour cream. For this cream it is not necessary to take the maximum fat content and “dry” it. 20% is just right. The main difficulty is to beat until the grains dissolve; to do this, you need to set the mixer or blender to maximum power and spend a little time. You can avoid this by grinding the sugar mixture into powder.
- While whipping, add condensed milk into the mixture, and then add curd paste, spoonful at a time. After mixing the last portion, the cream from curd cheese and sour cream will be completely ready.
This delicacy can be served as independent dish With various additives. The cream is perfect for sponge cakes, cupcakes or manna cakes.
Recipe 3. Berry.
This is more of a seasonal option, since fresh and aromatic berries are widely available only during the warm season. Another option is to use freezing, because it’s so nice to feel the freshness of summer in a slushy autumn or frosty one. winter evening. Another plus is the bright and attractive color, to which children simply cannot help but react.
Ingredients:
- Cottage cheese - 200 grams;
- Sour cream - 100 grams;
- Sugar or powder to taste;
- Condensed milk - 100 grams;
- Berries - 150 grams;
- Vanilla sugar - 1 pack.
Cooking method:
- You can use absolutely any berries, but if you choose raspberries or currants, do not forget to rub them through a sieve. This is necessary to get rid of the seeds. We simply puree the remaining berries.
- Beat the cottage cheese into a paste-like mass.
- Grind the berry puree with sugar, sour cream, condensed milk and vanilla, after which we begin adding cottage cheese into the mixture. Having finally mixed everything, we get a stable air mass.
This cream is completely self-sufficient and can be used as an independent dessert. It will add a slight sourness and freshness to the cake. The main thing is not to overdo it with sour cream, because thanks to its juiciness berry puree, the cream can turn out to be very liquid, so we reduce the amount of this product by half. This has its own plus - the calorie content is also reduced, so you can afford an extra piece of delicacy without strong remorse.
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