How to make delicious sour cream for cake. Sour cream - subtleties and tricks. Sour cream with added fruit

In cooking, sour cream is a frequently used product; it is often used in baking. That’s why sour cream for cakes is very popular among many housewives. It goes well with the dough and gives a delicate and rich taste to the dessert.

How to make sour cream?

The undoubted advantage of this cream is the extreme ease of its preparation; the ingredients included in its composition are common and accessible. The only problem that cooks face is the question of how to thicken sour cream? This can be achieved using some tricks. You can add a certain thickness to your culinary creation by adhering to the following rules:

use only very fatty sour cream - 25-30%;
Cool the cream after cooking in a cool place for 30 minutes;
reduce the whipping time, 10-15 minutes for preparing the cream is enough;
remove excess moisture from sour cream by placing the product in a piece of gauze over the container and wait until the whey comes off the sour cream;
if there is no time to separate the whey, use gelatin or special thickeners.

Sour cream for cake - recipe

When you decide to make sour cream for honey cake, you need to buy quality ingredients. How the baked goods 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.

Ingredients:

sugar – 1.5 cups;
sour cream – 0.5 l.

Preparation

Mix cooled ingredients.
Set the mixer to maximum power and beat the mixture until smooth.
Place a small amount of sour cream for the cake on a plate and check if the mass is spreading. If not, then the sour cream for the cake is ready.

The simplest baking is a sponge cake, for which you need to prepare an impregnation, then the cake will become a real table decoration. To make sour cream, the recipe does not require much cooking experience or a significant amount of time. For thickness, you need to use existing products in the kitchen, for example, butter, starch or gelatin.

Ingredients:

sour cream 30% – 300 ml;
sugar – 1 glass;
vanilla sugar – 1 sachet.

Preparation

Cool the sour cream and place in a bowl.
Pour in the sugar and beat with a mixer at highest speed.
Add vanilla and beat until you get a fluffy white mass.
Cut the biscuit and coat each cake with cream.

One of the secrets of making a cake is that the cream should be thick so that it can be used to decorate the top and sides of the cake. 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 it will be possible to achieve the desired thickness, if desired, the cream can be served separately as an independent dessert.

Ingredients:

gelatin – 1 tsp;
sugar – 0.5 cups;
sour cream – 1 glass.

Preparation

Soak gelatin in 100 ml of water.
Beat sour cream with sand.
When the gelatin swells, transfer it to a microwave oven or a water bath.
Allow the thickener to cool and pour into the prepared mixture, which is beaten well again for 5 minutes. Thick sour cream is ready.
The resulting mass can be given any shape and decorated with it on the cake.

By slightly changing the traditional recipe, you can get the original one. Adding cottage cheese to the list of ingredients will be a good solution if the housewife wants to make a more satisfying cake. To decorate baked goods, cooks prepare nuts, berries or pieces of fruit and chocolate. This will give the delicacy additional piquancy.

Ingredients:

fresh cottage cheese – 200 g;
powdered sugar – 100 g;
sour cream 20% – 1 cup.

Preparation

Beat cottage cheese and sour cream with a mixer until a homogeneous mixture is obtained.
Without turning off the device, add powdered sugar.
Decorate the cake with the resulting mixture.

When you need to put the main emphasis on the top of a culinary masterpiece, prepare custard sour cream for the cake. This is due to the fact that it turns out to be very thick and dense. This mass goes well with nuts, shortbread crumbs and chocolate dragees. Thickeners are flour and egg, which are one of the main ingredients used.

Ingredients:

sour cream – 300 ml;
sugar – 1 glass;
vanillin;
egg – 1 pc.;
flour – 2 tbsp. l.;
butter – 1 pack.

Preparation

Grind the egg with sugar, bring to a boil over low heat and add flour.
Mix everything well and continue to simmer.
Then add vanillin and sour cream. Stir with a wooden spatula.
Wait until thickened and remove from heat. Beat with a mixer.
Let cool and add separately whipped butter to the sour cream custard for the cake. Then mix everything together again with a mixer.
Place the prepared mixture in the refrigerator for a couple of hours.

If the cakes turn out to be too dry and hard, then you can use a miracle recipe with which you can cook. In this case, the dessert will turn out exquisite and delicate. The impregnation is even suitable for dressing fruit salads and making cakes. Creating the cream will not take much time and effort, because the recipe is almost identical to the traditional one.

Ingredients:

sour cream – 400 ml;
condensed milk – 400 ml;
vanilla extract – 10 g;
lemon – 0.5 pcs.

Preparation

Beat the sour cream with a mixer for 3 minutes.
Slowly add condensed milk, continuing to whisk.
Add vanilla extract and lemon juice to the resulting mass.
Continue to beat the ingredients with a mixer for 15 minutes - during this period the cream acquires thickness without losing its airiness.
Place the sour cream for the cake in the refrigerator for an hour, and then coat the cake layers.

The universal filling is one that is distinguished by its splendor and tenderness. With its help, a 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. Impregnation is used not only for sponge cakes, but also for shortbread cakes.

Ingredients:

sour cream 30% – 2 cups;
cream – 250 ml;
sugar – 1 glass;
vanillin.

Preparation

Dairy products are cooled.
Then the mixture is whipped until foam appears.
Add sand and vanillin little by little without stopping the mixer.
The sour cream for the cake continues to be whipped for 10 minutes, and then the finished mixture is applied to the cakes.

Another decoration for the cake is sour cream and butter cream, which holds its shape well. This can be achieved thanks 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 create an original decoration.

Ingredients:

sour cream – 100 g;
milk – 1 l;
butter – 6 tbsp. l.;
sugar – 1 glass.

Preparation

In one bowl, combine all the dairy products, which should be warm at that time.
Beat the ingredients with a mixer first at low power.
Then add sugar and switch the device to high power. Beat the delicious sour cream for the cake until fluffy.

A great way to celebrate any significant date is to make sour cream with cocoa. It’s simple to prepare, but the taste will delight even adults, and not just little chocolate lovers. This impregnation has an undoubted advantage - relatively low calorie content. Thanks to the content of cocoa powder, the cream acquires an incredible aroma and is not at all cloying.

Sour cream - the best recipes. How to properly and tasty prepare sour cream.

Sour cream has many benefits. Firstly, the process of preparing this cream is very simple and takes little time, so even a novice housewife can handle it. Secondly, making sour cream requires very simple and affordable ingredients. Thirdly, this cream is quite versatile. Those with a sweet tooth can make it very sweet, and those who don’t really like sugary sweetness make sour cream with a small amount of granulated sugar. And the biggest advantage of sour cream is that it goes well with cakes made from any dough. Moreover, thanks to the sour cream cream, even those cakes that were overcooked in the oven and turned out to be dry are perfectly soaked.

In order to prepare sour cream, you just need to combine all the necessary ingredients in a bowl and beat them thoroughly with a mixer until a fluffy, homogeneous mass is obtained. It would seem, what could be simpler? But there are a huge number of recipes for making sour cream. Sour cream can be made with gelatin, cottage cheese, milk cream, or condensed milk. It can even be custard. So here, too, your culinary imagination will have room to roam.

Sour cream - product preparation

To prepare traditional sour cream, you will need sour cream and granulated sugar. Sour cream should be fatty, thick and, of course, fresh. Sour cream with a low fat content will not whip up, the cream will turn out liquid and will simply drain from the cakes. If it so happens that you only have low-fat sour cream, then you will have to use a thickener for the cream. In order for the granulated sugar to dissolve faster during the beating process, it is recommended to replace it with powdered sugar.
To prepare a more complex sour cream, you may need ingredients such as cottage cheese, condensed milk, butter, chicken eggs, potato starch, berries, fruits, nuts, chocolate, cocoa powder and much more.
If you want the cream to harden well and keep its shape, then you can’t do without gelatin.
Sour cream - the best recipes

Recipe No. 1. Sour cream

We bring to your attention the easiest to prepare sour cream recipe. This cream goes well with any cakes and will always be a win-win option.
To prepare sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Powdered sugar - 200 grams.
3. Vanilla sugar - 10 grams.
Cooking instructions:
Pre-cool the sour cream in the refrigerator. In a deep bowl, combine chilled sour cream, powdered sugar and vanilla sugar. Beat all ingredients with a mixer until a thick, homogeneous cream is obtained.
Sour cream is ready!

Recipe No. 2. Custard sour cream

A very original recipe for making custard based on sour cream. This cream turns out very tasty and perfectly soaks the cake layers.
To prepare custard sour cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Chicken eggs - 1 piece.
3. Granulated sugar - 130 grams.
4. Wheat flour - 2 tablespoons.
5. Butter - 150 grams.
Cooking instructions:
1. Place sour cream in a bowl, beat in one chicken egg, add sifted flour and granulated sugar. Mix everything thoroughly until smooth. Place the bowl in a water bath and heat its contents until thickened, stirring constantly. Make sure there are no lumps. When the mass has become thick enough, remove the bowl from the water bath and leave to cool.
2. To prepare custard sour cream, we need softened butter, so it must first be removed from the refrigerator. Place the soft butter in a bowl and beat with a mixer. In small portions, begin to add the butter into the bowl with the cream, while working with a mixer. The mass should become fluffy and homogeneous.
Custard sour cream is ready!

Recipe No. 3. Lemon sour cream

Thanks to lemon, the cream becomes aromatic and refreshing. This cream is ideal for those who do not like too sweet cakes.
To make lemon sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Condensed milk - half a can.
3. Half a lemon.
Cooking instructions:
Before preparing the cream, keep the sour cream in the refrigerator for several hours. Place the cooled sour cream in a bowl and beat with a mixer. We wash the lemon under running water, then pour boiling water over it and squeeze the juice out of it. Pour lemon juice into the whipped sour cream in a thin stream and add condensed milk. Beat everything thoroughly again until you get a fluffy, homogeneous cream.
Lemon sour cream is ready!

Recipe No. 4. Sour cream with gelatin

Sour cream with gelatin holds its shape well and does not spread.
To prepare sour cream with gelatin you will need the following ingredients:
1. Sour cream - 500 grams.
2. Granulated sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour half a glass of cold water into the gelatin and wait until it swells. Then place the bowl with gelatin in a water bath and heat it with constant stirring until the gelatin is completely dissolved. After this, remove the bowl from the water bath and cool.
2. Pre-cool the sour cream, then transfer it to a deep bowl, add granulated sugar and vanilla sugar. Beat everything until smooth and thick and the sugar is completely dissolved. Pour gelatin into the resulting mass in a thin stream and beat again. We immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!

Recipe No. 5. Strawberry sour cream

Another recipe for sour cream with gelatin, this time the cream will be strawberry. Perfect for making light summer cakes.
To make strawberry sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Fresh strawberries - 500 grams.
3. Granulated sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. Wash the strawberries under running water, remove the stems and cut into small pieces. If the strawberries are not large, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice and leave for twenty minutes until it swells. Place the bowl of swollen gelatin in a water bath and heat until the crystals are completely dissolved. Remove the bowl from the water bath and leave to cool.
3. Transfer the pre-cooled sour cream into a deep bowl, add granulated sugar, and beat until smooth and fluffy. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream and mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, put them in the refrigerator for thirty minutes and serve as a dessert.
Strawberry sour cream is ready!

Recipe No. 6. Sour cream with cream

Incredibly tender, airy, moderately sweet cream with a pronounced creamy taste will be a wonderful decoration for any cake or dessert.
To prepare sour cream with cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Dairy cream - 300 ml.
3. Granulated sugar - 100 grams.
Cooking instructions:
Pre-cool the bowl in which the cream will be prepared in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick and fluffy. Then gradually introduce granulated sugar, while continuing to operate the mixer. When the sugar has completely dissolved, add sour cream to the resulting mass. Beat everything together thoroughly again until a homogeneous cream is obtained.
Sour cream with cream is ready!

Recipe No. 7. Sour cream with cottage cheese and peaches

This curd and sour cream cream is perfect for a pie that will be baked in the oven.
To prepare sour cream with cottage cheese and peaches you will need the following ingredients:
1. Sour cream - 200 grams.
2. Cottage cheese - 400 grams.
3. Peaches - 3 pieces.
4. Potato starch - 1 tablespoon.
5. Granulated sugar - 100 grams.
6. Chicken eggs - 2 pieces.
Cooking instructions:
1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to the bowl with cottage cheese, beat with a mixer until smooth. Now beat two chicken eggs and potato starch into the resulting sour cream and curd mass, and beat everything together again.
2. Wash the peaches under running water, cut them, remove the seeds. Cut the peaches into small pieces, put them in the cream and mix. To prepare this cream, you can also use canned peaches. In this case, granulated sugar may not be added at all. This cream goes well with any pie dough.
Sour cream with cottage cheese and peaches is ready!

1. Ideally, homemade sour cream should be used to prepare sour cream. Store-bought sour cream contains whey, which can make the cream runny. Therefore, if you use store-bought sour cream, you must first weigh it out. To do this, line a colander with gauze folded in several layers. Place the sour cream on the gauze and tie the ends tightly, leave the sour cream for several hours, during which time all the whey should drain off.
2. Pre-cooled sour cream whips much better and faster.
3. Whip homemade sour cream carefully; the main thing here is not to overdo it, otherwise you risk turning the sour cream into butter.
4. Often granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To prevent this from happening, use powdered sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. The cottage cheese must be ground through a sieve several times to ensure that the cream is homogeneous without any curd grains.
6. To give sour cream a rich, creamy taste, add heavy dairy cream or soft cream cheese.

The taste and aroma of baked goods made from yeast-free dough largely depends on the layer. Sour cream cream is not only a universal layer, but can serve as a decoration for a culinary masterpiece and as an independent dish.

If sour cream cream is prepared correctly and high-quality ingredients are used, you can get an excellent product that will harmoniously combine with sponge cake, shortbread or other types of dough.

Sour cream: selection of products and rules for their use

There are many recipes for sour cream in cookbooks. The difference lies in the use of certain components. What is common is the presence of sour cream as a base for the cream. The quality of the filling depends on the selected ingredients and cooking technology.

To make the sour cream cream tasty and have the correct consistency, it is important to follow several rules.

1. Sour cream is a lactic acid product and has a certain percentage of fat content. The fatter it is, the higher the calories and density. The product with the least amount of fat has a lot of liquid, so it often resembles cream or milk. For sour cream cream, you should choose the main component with medium and high fat content. The best in this regard is considered to be village sour cream, which is sold by owners of subsistence farming. It is difficult to find such a product in the city. From store offers for filling cakes, sour cream with 30% fat content is suitable.

2. When combined with sugar, natural fermented milk product tends to become more liquid. Then the sour cream cream spreads over the cakes, is absorbed into them like syrup, and the necessary layer is not formed. To avoid this, housewives use thick honey, condensed milk and special thickeners instead of sand. They allow you to achieve a certain consistency of the finished product.

3. The key to a delicious filling is the degree of freshness of the sour cream. Like all fermented milk products, it has a certain shelf life. The closer the date of its application to the production date, the better, more pleasant and gentle the cream will be. Over time, sour cream becomes sour, which can negatively affect the quality of the dessert.

4. From natural sour cream you can get a thick, fluffy cream if you beat it with a mixer rotating at high speed. In this case, it will seem that the finished product is stratified. It's not critical. Upon completion of the process, you will obtain a mass of the required consistency, resistant to use as a layer for a cake.

Housewives know different recipes for making sour cream cream. They are distinguished by their simplicity of preparation technology and a simple set of ingredients.

Recipe 1: Country-style sour cream

Ingredients

Country sour cream – 500 g;

Thick natural honey – 100 g.

Cooking method

Thick, butter-like sour cream is placed in a deep bowl or clay vessel.

Add honey to it and begin to beat intensively with a mixer.

The duration of the process depends on how quickly the products turn into a fluffy, creamy mass that is resistant to settling.

In this case, the sour cream cream will acquire the taste and aroma of the honey that was used to prepare it. Therefore, it is worth paying attention to the quality of this component.

Recipe 2: Sweet cream made from sour cream and sugar

Ingredients

Sour cream with maximum fat content – 500 g;

Fine granulated sugar or powder – 1-1.5 cups;

Vanilla sugar – 1 sachet.

Cooking method

Pour the main product into the mixer bowl and add sugar (powder) to it in small portions. It is important that the sweet component is gradually mixed with sour cream.

At the end of whipping, vanillin powder is added to give the cream a pleasant aroma and subtle taste.

Recipe 3: Thick cream of condensed milk and sour cream

Ingredients

Sour cream 30% fat – half a kilogram;

Condensed milk (regular or boiled) – 1 can.

Cooking method

The fresh fermented milk product is combined with condensed milk and thoroughly beaten with a mixer until a dense mass is formed. To achieve maximum thickness, it is recommended to use boiled condensed milk. It is not as liquid as regular one with sugar.

This sour cream cream is good because it can be used as an independent dessert. If you add other components to it: raisins, berries, candied fruits, nuts, it will acquire an even more pronounced taste.

Recipe 4: Custard sour cream

Ingredients

Fat, 20%, sour cream – 1 cup;

Large egg – 1 piece;

Fine sugar - 1.5 cups;

Butter – 150 g;

Flour – 2 tbsp.

Cooking method

Mix sour cream, egg, sugar and flour in a saucepan, trying to obtain a homogeneous liquid mass.

Next, prepare a steam bath. Choose a pan larger in volume than the one in which the base for the cream is mixed. At least a liter of water is poured into it and put on fire. When the water boils, place the first pan in this container. To prevent the water from boiling too much and pouring steam, the flame is reduced.

Cook the cream from sour cream, eggs and sugar for about 20 minutes, stirring constantly. This is important, otherwise unwanted clots may form.

Remove the pan with the thick mixture from the heat and set aside to cool.

Remove the butter from the refrigerator in advance and allow it to soften at room temperature. Then beat it well until foam forms.

Pour oil into the completely cooled custard mixture and beat thoroughly with a blender.

The result should be a viscous, plastic cream, which is most suitable for layering sponge cakes.

Recipe 5: Chocolate sour cream cake cream

Ingredients

Fresh sour cream from the store 30% fat - half a kilogram;

Medium-sized sugar – 2/3 cup;

Cocoa powder – 4 tablespoons or a bar of dark chocolate.

Cooking methods

Chocolate cream with the addition of cocoa is prepared using a cold method. At the same time, mix the initial components and beat them with a mixer until a thick mass is formed.

When using dark chocolate, melt a bar with two tablespoons of milk in a water bath until liquid. It turns out to be glaze. When cooled, it is poured into the sweet sour cream mass and mixed gently. Do not pour hot chocolate into sour cream: it may curdle. This creates flakes that spoil the appearance of the cream and create an unpleasant acidity.

In both cases, the result is a dark brown cream with the aroma of ground cocoa beans. It matches perfectly in color with the white biscuit and imbues it with a delicate, slightly bitter taste. Some housewives add ground walnuts or hazelnuts to chocolate sour cream cream, enhancing its taste.

The main problem in preparing sour cream is achieving optimal thickness. Since the main component is usually liquid, various bulk ingredients are added to it to achieve the desired consistency. To do this, use special thickeners sold in stores, milk powder, flour or starch, and gelatin. All of them dissolve in sour cream and form a creamy mass.

Liquid cream made from sour cream and sugar can be used as an impregnation for cakes. It is usually used for shortbread or sponge cakes, manna cakes, sugar bread, and muffins. In this case, it is important that the liquid mass seeps into the baked goods as completely as possible. Then the base will become soft and tender and you don’t need to use thick cream. It is recommended to add a spoonful of liqueur, cognac or regular berry syrup to the sour cream mixture.

If liquid sour cream is used as an impregnation, it is poured onto warm cakes. When using the mixture as a layer, it should only be applied to cold baked goods. Hot sour cream will “melt” and curdle and acquire unnecessary sourness.

Use powder rather than sugar in sour cream: it allows you to achieve optimal thickness;

Sour cream that is too fatty, soak overnight on gauze placed in a sieve placed over a container: excess whey will drain and the mass will thicken;

Add a little lemon juice, sweet syrup or an alcohol-containing drink (liqueur, vodka, cognac) to the cream.

Combination creams are often used to layer sponge cakes. In addition to sour cream, they add fresh cream or cow butter. In this combination, the mass becomes more stable and practically does not settle. If you add gelatin to it, it will become even stronger, but will lose its tenderness and subtlety of taste. Since fermented milk products spoil quickly, cakes with sour cream and butter cream cannot be stored for a long time.

Sour cream is an excellent dessert and an excellent filling for cakes. If it is successful, the baked goods acquire an expressive taste and a wonderful aroma. And preparing such a delicacy is easier and faster than other sweet dishes.

All sweet tooths love cakes, and not only them. Probably, many will agree that sponge-based cakes are the most delicious, and sour cream can give them a special tenderness, aroma and taste.

Moreover, the process of preparing sour cream does not take much time and there is nothing complicated about it. All you need is a mixer, sugar and sour cream.

Sour cream recipes

Do you want to cook at home like in a restaurant? Do you end up with bad sour cream and a bad sponge cake? This article will help you deal with this problem.

We will consider all possible options for preparing delicate sour cream for a sponge cake and, in fact, describe the process of creating such a lush and airy sponge cake. But first about the cream!

Ordinary

To prepare we will need:

Thick and fatty sour cream – 400 grams;
Granulated sugar – 150 grams;
Vanillin - 1 sachet to add flavor.

This type of cream is best obtained from sour cream, the fat content of which is more than 20%.

Before starting the whipping process, many confectioners recommend draining excess liquid from it.

To do this, place the sour cream in cheesecloth and keep it for some time in a colander over a deep plate.

This makes the sour cream thicker and whips well. Homemade sour cream cannot be thickened in this way.

If you have 250 grams of cream with a fat content of more than 30%, then put it in a jar, add a few tablespoons of store-bought sour cream with a fat content of no more than 25% and keep it at room temperature for 18-25 hours with the lid closed.

Then carefully mix your semi-finished product and place it in a cool place for a couple of hours before cooking.

Any sour cream should be cooled before whipping.

The sour cream preparation process is complete. Now:

When ready, the mixture is not liquid and sticks well to the whisks. Its soft and fluffy structure is easily applied to the sponge cake and soaks it well.

Now we invite you to watch this recipe in the video below:

Curd

The use of cottage cheese allows you to diversify the flavor palette of the classic recipe.

Ingredients:

Cottage cheese (6-9%) – 1 pack (400 grams);
Fatty and thick sour cream – 400 grams;
Granulated sugar – 1.5 cups;
Vanillin – 1 sachet.

You already know the process of preparing sour cream; it is described a little higher. Let's make cottage cheese. If there are a lot of grains in it, then you need to rub it through a sieve until you get a homogeneous consistency.

Turn sugar into powdered sugar. If you don't have an old coffee grinder or blender, you can make powdered sugar using an old recipe.

To do this you will need a hard surface, baking paper, a bottle and a sieve. Place the sugar on paper, which you place on a hard surface, and roll it out into a jar. The powder may turn out uneven, so sift it through a sieve.

The powder is ready, let's return to the cream: mix powdered sugar with vanilla. Now add sour cream to the cottage cheese, start whisking and gradually add the sweet ingredients. The sour cream and curd cream for the sponge cake is ready!

Chocolate

Ingredients:

Sour cream – half a liter;
Sugar – half a glass;
Vanilla sugar (vanillin) – 1 sachet;
Cocoa – 2-5 tablespoons.

If desired, the amount of cocoa can be increased, but do not overdo it, otherwise the cream may taste slightly bitter. Moderate addition of cocoa allows you to achieve a pleasant taste of chocolate ice cream.

The classic recipe involves the use of two cooking options:

You can add cocoa to the already prepared cream (see the recipe for making regular sour cream in this article) and additionally beat the resulting mass to achieve a uniform consistency;
Some do the opposite - grind sugar with cocoa and add this mixture to whipped sour cream.

With condensed milk

For preparation we use:

Condensed milk – 1 can;
Fat sour cream – 400 grams.

To ensure that such a cream does not spread and has a thick and at the same time fluffy structure, it is necessary to properly prepare condensed milk.

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To achieve a semi-solid consistency, boil a tin of condensed milk for 2 hours in a pan of water.

During the cooking process, condensed milk acquires a darker color and has a sweet caramel taste.

Gradually add condensed milk to the whipped sour cream in 2-3 tablespoon portions.

The cream is ready, put it in the refrigerator for a while and you can spread it on your cake.

If time is short, then we will not bring condensed milk to a thick consistency, but sour cream. To do this, you can use a purchased thickener, which is added to the sour cream directly during the whipping process.

But such a thickener may not always be on hand, so you can use starch in the calculation: 2 teaspoons per 0.5 kg of sour cream.

Add starch to the pre-cooled and whipped sour cream, beat again and put it in the refrigerator for 25-30 minutes so that it swells.

After this time, we return to the procedure of whipping sour cream, adding condensed milk in small portions (2-3 spoons each).

If you see that the cream is still quite liquid, then half the serving of condensed milk can be replaced with sugar.

The sour cream with condensed milk is ready, you can start shaping the cake.

And in the video you can watch another option for preparing this cream:

Custard

To prepare it, stock up on the following ingredients:

Sour cream 20% fat - 250 grams;
Chicken egg – 1 piece;
Granulated sugar – 125 grams and 1 tablespoon;
Butter (room temperature) – 150 grams;
Flour – 2 tablespoons.

Beat the egg with sour cream with a mixer, add granulated sugar and flour - mix well with a spoon and set to cook in a steam bath. Over the course of 20 minutes, the cream gradually thickens, but it must be stirred from time to time and cooled after cooking.

Beat the butter and add the previously cooled mixture to it. Beat the resulting mixture again. And, voila, the custard is ready!

Recipes for sponge cakes with sour cream

To prepare a delicious cake, you need not only to bake a delicious base, but also to choose the right cream for it. Sour cream is considered the fastest to prepare, not only tasty, but also healthy.

Depending on the consistency, it can be used for any cake base. So, for dry and thin cakes you should use a thinner consistency, for a fluffy sponge cake - a thicker one.

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Let's start preparing a classic sponge cake, for which you need:

Chicken egg – 6 pieces;
Granulated sugar – 200 grams;
Salt - a pinch;
Vanilla sugar – 1 sachet;
Flour – 200 grams;
Baking powder – 1 teaspoon.

Carefully separate the yolks from the white part.

Beat the yolks with half the norm of granulated sugar.

We begin to beat the whites with a pinch of salt and continue for 15 minutes with the addition of granulated sugar and vanillin.

Carefully mix the fluffy protein mass with the beaten yolks. Combine baking powder with flour and, sifting, gradually add to the egg mixture.

We transfer the airy and thick dough into a mold and place it in an oven preheated to 1900 C, where it is baked for 30 minutes.

We cut the sponge cake into several layers, which we place sequentially on the cake pan and spread each layer with any sour cream described above.

The walls of the cake can be beautifully and carefully greased with a knife.

Decorate the dessert as you wish.

Delicate fruit cake

Fruits go well with sour cream and at the same time add juiciness to the sponge cake.

So, we baked a delicious sponge cake according to the recipe above. Cut the tall baked cake into several.

Prepare sour cream (any option suggested above).

To create a biscuit composition, you can use any fresh, frozen, or even canned fruit.

The prepared fruits were cut or crushed (as you prefer). Now we come to the stage of forming a sponge cake with sour cream and fruit.

There are two options for adding fruit:

In pieces or slices - covering each cake with cream and arranging with chopped fruit. Cut banana, kiwi, orange, mango, peaches, pear, pineapple, cherry, strawberry into thin slices or small pieces and arrange the layers. Raspberries can be placed whole. If you did not spare fruit on the first layer of the cake, then it is better to lay out the fruit layers one after another. You can use fruit on all layers, just be careful not to overdo it, as the cake may be too sweet and the layers will fall apart when cut into portions. We no longer add fruit to the last top layer, but use it for decoration;
In the form of a puree, which can be mixed with sour cream or laid out in layers. You can easily mash any fruit with a fork or mix it with a blender; slightly overripe fruits are suitable for pureeing.

You can also add nuts to the cake, in addition to fruits. And if you have a slow cooker, then it will be even easier for you to bake such a dessert. For more information about this, watch the video:

Quick honey cake

To bake honey sponge cake we will need:

Chicken egg - 2 pieces;
Sour cream – 200 grams;
Butter – 50 grams;
Sugar – 250 grams;
Honey – 50 grams;
Flour – 500 grams;
Baking powder – 1 sachet.

Beat the eggs with a mixer with sugar. Melt the butter, add honey and sour cream to it, mix. Add this mixture to the eggs.

Pour baking powder into the flour, sift everything through a sieve and add, stirring, into the liquid ingredients.

Pour the resulting mass into a greased pan and bake for about 30 minutes at 1800 C.

We cut the finished sponge cake into several cake layers, to grease which we use the same regular sour cream.

We put our sponge honey cake in the refrigerator, and after half an hour we enjoy it!

Chocolate dessert with gelatin added

For the test you need:

Chicken egg – 6 pieces;
Sugar – 500 grams;
Kefir – 2 glasses;
Flour – 700 grams;
Soda – 1 teaspoon;
Vinegar – 1 teaspoon;
Cocoa – 50 grams.

The preparation of a chocolate sponge cake differs from the usual one in that in addition to the egg mixture (eggs + sugar), whipped into a strong foam, kefir, cocoa and soda slaked with vinegar are added.

Then add this mass to the flour, knead the dough and bake the biscuit for half an hour in the oven. Then, as in other recipes, we cut it into several shortcakes.

To prepare sour cream with gelatin, we will take as a basis the usual recipe that we have already used before and modify it slightly. To do this, we additionally need 1 tablespoon of gelatin, which we dissolve over low heat in 25 milliliters of water.

It is very important not to bring it to a boil and let it cool. Gently and thoroughly mix the gelatin with the cream.

In order for the cream to harden well and spread well onto the cakes, it must be placed in the refrigerator for some time. After it has cooled, spread the shortcakes, decorate the sponge cake with sour cream to your liking (fruits, nuts), put it in a cold place and within an hour we will delight your loved ones!

Very important:

Use cooled sour cream for the cream, and chilled eggs for the biscuit;
To prepare the sponge cake, separate the white part from the yolks so that not a drop of yolk gets into it;
To beat egg whites, use clean and dry dishes;
The cream becomes lighter and fluffier when replacing sugar with powdered sugar;
When using powdered sugar, add it into the cream gradually;
To grind the cottage cheese well, use a blender;
While baking the sponge cake, the oven must not be opened so that the cake does not fall in volume;
For the same reason, leave the cake to cool in the oven;
To evenly cut the sponge cake into several, use nylon fishing line or regular thread;
In order for the cakes to soak well, the cake must be placed in a cold place;
Your cake will be extremely tasty and healthy if you add cranberries, blueberries or any other forest berries, passed through a sieve, to the cream;
The cake will turn out to be quite original if you also use sea buckthorn jam to lubricate it, alternating it with sour cream;
Roasted walnuts, almonds, ground hazelnuts, raisins or lemon juice will add an exquisite taste to the sour cream mixture;
An orange zest, a pinch of cinnamon or a couple of drops of cognac, wine or liqueur will not be superfluous in the sour cream composition.

Follow these delicious recipes and simple tips and you will have not only an excellent cake, but also a wonderful creamy dessert!

Finally, we present to your attention another wonderful cake with blueberries and sour cream. Well, just delicious! Watch the recipe in the video:

notefood.ru

How to make sour cream thick for a cake

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.

Composition of sour cream

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.

Standard sour cream is prepared from 3 required products:

Fat sour cream.
Powdered sugar.
Vanillin.

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:

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.
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.
Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
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.
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.
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 prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and 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? 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. 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. 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.

How to make sour cream thick using starch? 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. 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? 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. 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. 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? 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. 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. This cream can be served as an independent dessert, decorated with dried fruits or nuts.

Sour cream using a thickener

How to make sour cream thick? Dry concentrated cream thickener is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.

As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.

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Sour cream for cake - how to prepare step by step at home, proportions and fillers

A sour cream layer for a cake 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, fruit or cocoa to sweet sour cream, and the taste of the delicacy will become much brighter and more interesting. You can make any kind of sweetness you want: liquid so that it soaks the cakes well, thick, high in calories, dietary.

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

Cooking time: 15 minutes.
Servings: 6 people.
Calorie content of the dish: 318 kcal per 100 g.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

sour cream – 500 g;
powdered sugar – 150 g;
vanillin – 1 sachet.

Cooking method:

Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

With cherry

Number of servings: 7 people.
Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. 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 layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

Ingredients:

sour cream – 400 ml;
powdered sugar – 250 g;
cottage cheese – 400 g;
gelatin – 30 g;
fresh (or frozen) cherries – 300 g;
vanillin.

Cooking method:

Gelatin is poured with water and left to swell.
At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
The fermented milk product is beaten separately, then added to the main mass and beaten together again.

With strawberry

Cooking time: 30 minutes.
Number of servings: 6 people.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

cold cream – 90 ml;
fat sour cream – 180 ml;
sugar – 100 g;
strawberries – 200 g.

Cooking method:

Make a puree from the berries.
Mix the remaining ingredients and beat until smooth.
Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

Sour cream with condensed milk

Cooking time: 25 minutes.
Number of servings: 5 people.
Calorie content of the dish: 286 kcal per 100 g.
Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

sour cream (minimum 25%) – 200 ml;
condensed milk - 1 can.

Cooking method:

Beat the cooled fat sour cream with a mixer until fluffy.
Then add condensed milk and continue beating until you get a homogeneous consistency.

With kefir

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 238 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as 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 harden and the cake will not hold its shape.

Ingredients:

sour cream – 400 ml;
kefir – 200 ml;
water – 50 ml;
sugar – 4 tbsp. l.;
gelatin – 10 g;
vanillin.

Cooking method:

Combine gelatin with water and leave to swell.
Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until the consistency is homogeneous and the sugar is completely dissolved.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

With prunes

Cooking time: 50 minutes.
Number of servings: 6 people.
Calorie content of the dish: 280 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. 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 taste.

Ingredients:

sour cream – 600 g;
sugar – 200 g;
prunes – 200 g;
liqueur (fruit) – 50 ml.

Cooking method:

Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
Combine the fermented milk product with sugar and whisk until smooth.
Add dried fruits to the mixture and mix thoroughly.

With banana

Cooking time: 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 340 kcal per 100 g.
Purpose: for breakfast, lunch.

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

large bananas – 2 pcs.;
sour cream – 500 g;
sugar – 125 g.

Cooking method:

Bananas are ground in a blender until mushy.
A fermented milk component is added to this mass and the whole thing is whipped with a mixer.
Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 310 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

Ingredients:

fat sour cream – 150 g;
butter (softened) – 80 g;
sugar – 300 g;
cocoa – 80 g.

Cooking method:

Mix the fermented milk component with sugar and cocoa until smooth.
Place the mixture on the fire and bring to a boil, stirring constantly.
After boiling, reduce the heat and cook until thickened. Don't forget to stir.
When the mixture thickens, add the oil and stir until it dissolves.
Remove from heat, cool.

With gelatin

Cooking time: 1 hour 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: for breakfast.

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering cakes.

Ingredients:

sour cream – 300 g;
powdered sugar – 5 tbsp. l.;
water (milk) – 0.5 tbsp.;
gelatin – 1 tsp;
flavoring (vanillin).

Cooking method:

Pour gelatin with water (milk), set aside until it swells.
Then place it in a water bath and heat until the component is completely dissolved. Leave to cool.
Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.
Use this impregnation for baking homemade cakes and other simple recipes.

Video

sovets.net

Sour cream at home - step-by-step recipes

How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and baked goods. Impregnation for confectionery based on sour cream is a classic in almost all home recipes. Confectionery factories produce a lot of products with this impregnation; they manage to make it thick, fluffy and tasty. Homemade sour cream always turns out “wet” for some reason and most often liquid. Moreover, the recipe is selected correctly and the proportions are observed - why does it turn out this way? To achieve the desired effect, you need to know some of the nuances of preparation and use them in practice.

Features and composition of sour cream based cream

Sour cream for cake is considered the most elementary to make and the most affordable in terms of the required ingredients. It is used to soak sponge cakes, sour cream cakes, honey cakes, eclairs and other types of pastries and cakes. The impregnation in question has many advantages:

homemade sour cream is universal - it can be made very sweet, and those who do not like cloying sweetness can prepare it with a small amount of sugar;
it has a very simple and affordable recipe;
anyone who knows a little about confectionery can make it at home;
The preparation is very simple and takes little time;
classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

You can use the thickest and richest sour cream you can find for cooking. Keep the cream in a cool place (refrigerator) so that it “sets” well. But all these manipulations do not guarantee that it will be truly thick. To get a thick sour cream, you need to use some cooking tricks.

Preparing components to create thick sour cream

The main ingredient - sour cream should be with the appropriate percentage of fat content and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.

If you don’t have fatty sour cream on hand, you can use a cream thickener.
To speed up the process of dissolving sugar during whipping, it can be replaced with powdered sugar.
A complex recipe for sour cream for cakes may contain cottage cheese, butter, eggs, condensed milk and fruit.

If you need the cream in a dessert dish to keep its shape, then you can’t do without gelatin. Here are some components that will help you prepare thick sour cream yourself at home:

Density and quality properties of sour cream. The fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use it should be placed on gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of preparing a delicious sour cream with a dense consistency.
Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the beating process takes place, the longer the contact lasts, and the more insignificant are the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speed. Temperature is very, very important here, so you need to pre-cool all the ingredients and the bowl.
Starch. Sour cream with a thick consistency can be made at home using corn or potato starch. After adding this component to the recipe, you need to keep all the contents in the refrigerator for a while.
Butter. The combination of these components slightly changes the nutritional value, consistency and taste. In fact, this is a completely different type of filling, but it can replace the classic recipe.
Gelatin. This product is considered an ideal thickener. Its use requires cooling, it affects the taste quite a bit, but it absolutely affects the thickness of the final mass.
Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners come in different brands and differ in consistency or name, but the recipe for preparing them is the same.

All these components help create a thick, fluffy, tasty dish during the cooking phase. In already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it’s better to prepare all the components from the beginning so that you don’t have to redo the work later.

Recipes for making thick sour cream impregnation

To make classic sour cream and soak a medium-sized cake with it you will need:

rich fresh sour cream – 500 g;
granulated sugar (not coarse) – 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder – 100 g;
vanilla essence – one drop (added as desired);
Cream thickener (optional).

The remaining ingredients are indicated additionally in each recipe step by step.

Sour cream with gelatin

To make sour cream with gelatin, you need to add to the specified recipe: a package of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

Pour gelatin (dry) into the water.
After 15 minutes, warm up the contents slightly (do not boil), leave to cool.
While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the mixer whisk starts to reach peaks).
After this, add vanilla essence and dissolved chilled gelatin to the mass - beat the entire contents again for about 12 minutes.
Place the prepared mixture in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken and the impregnation will become very thick.

The delicacy is ready for consumption and soaking; you can not only smear it on the skin, but also decorate the top of the cake, as shown in the photo.

Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture should be heated extremely carefully to avoid curdling.

Sour cream with added starch

A couple of tablespoons of starch are added to the above recipe. The recipe for sour cream with starch is easy to prepare, and it requires few ingredients, but the taste and consistency will fully meet your expectations.

Cooking diagram:

Pour sour cream into a chilled bowl and beat until it thickens (about 15 minutes).
Add granulated sugar (you can use powdered sugar), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
Place the mixture in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then starch is added immediately and immediately beaten.

Impregnation based on sour cream and butter

For 500 g of sour cream you need to take about 100 grams of butter. This recipe will allow you to achieve maximum impregnation thickness.

Step by step cooking:

Remove the butter from the refrigerator to soften.
Place soft butter and half the total sugar in a bowl and grind everything thoroughly.
When the sugar has dissolved and the butter has completely whitened, add the remaining sugar and vanilla.
Beat with a mixer at high speed; before doing this, it is recommended to cool the whisk.
After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream with condensed milk

This ingredient helps add volume. Therefore, sour cream with condensed milk made according to this recipe will not only be tasty, it will also yield much more than all of the above. For it you will need: a can of condensed milk and butter (50 grams will be enough). This recipe allows you to not use granulated sugar at all.

Cooking diagram:

Beat sour cream in one bowl for 15 minutes.
In the second place, put butter (softened) and condensed milk, also beat until a homogeneous fluffy consistency is formed.
Combine the contents of the first bowl with the contents of the second and beat well again.

Sour cream with condensed milk prepared using this technology can be used as a topping for a cake or as an independent dessert dish, sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.

Sour cream with added fruit

Sour cream with fruit is a very tender and tasty dish. It can be used as an impregnation and as an independent dessert. A great option for summer cakes. To the above standard set of components you should add: 500 grams of fresh strawberries, a pack of gelatin and 150 grams of strawberry juice.

Step-by-step preparation:

Wash the strawberries, remove the stems and cut into small pieces.
Pour strawberry juice over gelatin and leave to swell for 15 minutes.
Heat the swollen gelatin slightly until completely dissolved.
Combine pre-chilled sour cream with sugar and beat until smooth.
Add chopped strawberries and stir.
Add gelatin and juice to the resulting mass in a thin stream and mix thoroughly.
Coat the cakes with this impregnation and place in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. The tasty, aromatic impregnation is poured into portioned cups and decorated, if desired, with fresh strawberries.

To summarize, I would like to note that when creating a delicious sour cream, discussed step by step in the material, they do not require heat treatment - this is a significant plus. In some recipe books it is indicated that in order to achieve the desired thickness, sour cream needs to be boiled in syrup (sugar or starch), only this is a completely different type of cream - custard. All the considered recipes for making sour cream based cream are ideal for cakes, sponge cakes, honey cakes, sour cream cakes and other homemade baked goods.

Count ruins cake recipe at home with sour cream

Baking sponge cakes is a simple matter. But in order to surprise guests with a delicious dessert, you will have to take care of impregnation and effective presentation. Sour cream for sponge cake is a great idea. After all, it is easy and quick to prepare and does not require any special skills or pastry experience. It is enough to choose the recipe you like and repeat it exactly in your kitchen.

How to choose sour cream for cream

The sour cream for the biscuit should be homogeneous and airy, thick and pleasant to the taste. In order for it to be a success from the first try, you need to choose high-quality suitable sour cream. Pay attention to the tips.

Dairy products should be purchased fresh, with high fat content. It doesn’t matter whether homemade or store-bought sour cream is used, its fat content must be at least 30%.
Choose thicker sour cream, without visible whey.
If the purchased product turns out to be liquid, you can use multi-layer gauze to strain off the excess liquid or thicken it with a special powder.

Secrets of making sour cream cream

Sour cream is a capricious product. To make it delicious, several conditions must be met.

Before cooking, it is necessary to pre-cool not only the main dairy product, but also the mixer whisks, containers for mixing and whipping ingredients.
Sour cream, mixing with sugar, will become liquid. Therefore, you need to beat intensively and quickly.
How tasty the biscuit turns out depends on this dairy product. You need to try it before cooking. If sour cream is too sour or bitter, it is better not to use this product.

What will help thicken liquid cream?

It often happens that all the ingredients are added in a clear proportion, the mass is well whipped, but the sour cream does not turn out thick. Don't despair. Everything can really be fixed. You can thicken the mass using additional products.

Adding a little potato or corn starch will thicken the mixture. The taste will not change when adding these ingredients.
Gelatin is used for thickening. But such a product can significantly affect and change the taste of the cream.
Butter can thicken the creamy mass. But it will not be fluffy and low-calorie, but very heavy and nutritious.
The easiest way to make the mixture thicker is to use a special confectionery thickener. Pour just a little powder into the cream, and then quickly beat with a mixer.

We suggest repeating several recipes in the kitchen to prepare your very best sponge cake with sour cream.

The impregnation prepared according to this recipe will please you with its delicate taste and pleasant softness. The biscuit layers will be well soaked. If desired, the ingredients can include berries or fruits, crushed into a homogeneous puree.

Required Products

sour cream – 260 ml;
granulated sugar - a full glass with a slide;
sugar vanilla (1 sachet);
thickener (if necessary) – 1 teaspoon.

Cooking method

Place the sour cream, previously cooled in the refrigerator, into a deep bowl.
Add sugar in a thin stream and beat with a mixer or blender at highest speed.
Add vanillin or flavored sugar. Beat the mixture until it becomes thick and fluffy.
If the mass is not in the desired state, you can add a little thickener and re-beat with a mixer.
After cooking, coat the cut sponge cakes with cream and leave the sponge cake with sour cream unattended for 4-6 hours so that it soaks.

Sour cream with gelatin

When you need a very thick sour cream, use this recipe. Remember that gelatin cannot be poured into boiling water. If you don’t have cream on the farm, you can dissolve it in boiled water.

Ingredients

sour cream – 500 ml;
powdered sugar - 3/4 cup;
heavy cream – 100 ml;
gelatin – 10 g;
vanillin - a few drops.

Preparation

First you need to prepare the gelatin. To do this, combine it with heated (do not boil) cream and, stirring, dissolve. Leave to cool.
Sour cream is combined with sweet powder, vanillin is added.
Pour in the cream and gelatin in a thin stream. Then, within a couple of minutes after adding the mass, you need to beat it with a mixer.
Next, the mass is sent to a cold place for 6 hours. As it gradually cools, it will thicken.

Starch for thick sour cream

This recipe describes in detail how to make sour cream thicker by adding a little starch (potato, corn).

Ingredients

sour cream – 400 ml;
sugar – 1 glass;
starch - 2 teaspoons;
aromatic essence - taste.

Cooking method

Place the cooled sour cream in a bowl with high sides. It is whipped with whisks, previously cooled in the refrigerator. After 10-15 minutes of running the mixer, you will see that the volume of the mass has increased several times.
Add sugar and essence to sour cream. Beat on high speed until the sweet granules are dissolved.
Place the future cake impregnation in the refrigerator for 40-50 minutes.
Afterwards, pour the amount of starch into the creamy mass, beat and put it back in the refrigerator. After about 40 minutes, the starch will swell, and you can begin to form a sponge cake with sour cream.

Sour cream with cocoa and butter

This recipe will not make a very thick cream. But it's great for a sponge cake. Worth a try.

Required Products

sour cream – 700 ml;
sugar – 1 glass;
butter – 200 g;
cocoa – 3 tbsp. spoons;
citric acid - to taste.

Cooking method

Combine sugar with cocoa.
Next, adding soft butter little by little, you need to grind it with sugar. The mixture should turn white and the sugar granules will almost dissolve in a few minutes.
Gradually pour in the amount of sour cream and immediately fluff the mixture. Bring to a homogeneous state, add citric acid at the tip of a knife for a piquant taste. Just don’t overdo it, otherwise the creamy mass will taste very sour. You can spread the cream onto the sponge cake immediately after whipping.

Condensed milk in sour cream

Although no sugar is added to this recipe at all, the cream will appeal to those with a sweet tooth. After all, condensed milk is very sweet. The prepared cream is used not only for soaking cakes, it can act as a filling for cakes, a dressing for sweet fruit salads, and desserts.

Ingredients

fat sour cream – 500 ml;
condensed milk – 200 gr;
butter – 70 gr.

How to cook

First, you need to beat the sour cream in a deep bowl for 10-15 minutes.
In a separate bowl, combine soft butter and condensed milk. By whipping, it is necessary to achieve fluffiness and airiness of the mass.
Pour the contents of both containers into one bowl and beat well. The cream is ready.

Custard sour cream for sponge cake

If you decide to make sour cream custard for the sponge cake, start ahead of time. The process is quite long and labor-intensive. But those with a sweet tooth will like the taste. It turns out thick. It is important to clearly maintain the proportions and sequence of actions.

Ingredients

sour cream (preferably homemade) – 250 g;
homemade butter – 130 g;
flour – 2 tbsp. spoons;
egg – 1 pc;
sugar – 150 g.

Preparation

First, put water on the stove to heat up for a water bath.
Place sour cream and egg in an enamel saucepan. Using a mixer, you need to beat these two products well.
First add the right amount of sugar, ensure that it is completely dissolved, and then add the flour. As a result of whipping with a whisk, the mass will turn out to be a liquid consistency.
Now you need the mass to brew under the influence of temperature. Cook only in a water bath. After whipping, insert the container with the prepared ingredients into a large saucepan filled with boiling water. Stirring continuously, cook for 15 minutes.
To proceed to the next step of preparation, the mass should be cooled to room temperature.
Beat soft defrosted butter with a mixer until white and fluffy.
Pour the butter mixture into the chilled sour cream and egg mixture. Bring until fluffy with a mixer.

Ready. You can start preparing the sponge cake.

A sponge cake with sour cream will be very tasty and zesty. This impregnation can turn even very dry cakes into juicy and tender ones.

The main advantage is that it cooks quickly enough, does not spoil and does not lose its fluffiness when stored for more than 12 hours.

It is also suitable for dressing dessert salads and sweet treats. You can experiment endlessly with the taste of sour cream cake filling. It is enough to add one additional ingredient, and the taste will become completely different, piquant and pleasant. Try different cooking recipes and choose the most suitable version of sour cream.