How to make fluffy sour cream for a cake. Sour cream. Secret: how to make sour cream thick for a cake

Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

sour cream – 520 g;
vanillin - a pinch;
sugar – 300 g.

Preparation:

To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
The whipping container must be clean and dry.
Pour in sour cream. Add sugar. Add vanillin.
Start the mixer.
Beat until the mixture becomes thick.
If you tilt the container and the cream does not spread over the walls, then the result is perfect. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream cream gives the cake a special tenderness.

Ingredients:

sour cream – 750 g;
powdered sugar – 300 g.

Preparation:

Prepare the pan. Take a sieve or a colander. The diameter must match.
Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
Prepare a deep container. Pour in ice water.
Place a smaller container in water.
Add sour cream.
Add powdered sugar.
Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

weighed sour cream – 520 g;
butter – 90 g;
sugar – 115 g.

Preparation:

Place the container in a water bath. Add sour cream and sugar.
Boil for an hour and a half, stirring every 10 minutes.
The mixture will become silky with a light caramel tint.
Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

cognac – 2 tbsp. spoons;
condensed milk – 470 g;
lemon juice – 55 ml;
fat sour cream – 410 g;
liquid vanilla extract – 1 teaspoon.

Preparation:

Place sour cream in a container.
Turn on the mixer at high speed.
Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
Start the mixer again. Set the speed to high. Beat for half an hour.
Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after the cream has been prepared.

Ingredients:

butter – 210 g;
fat sour cream – 310 g;
sugar – 130 g;
flour – 2 tbsp. spoons;
chicken egg;
vanilla sugar – 20 g.

Preparation:

Pour the egg into the pan, add sugar. Grind until smooth.
Add flour.
Pour in sour cream. Mix.
Place in a water bath.
Boil until thickened.
Place some butter (50 g).
The remaining oil should be at room temperature.
Place in container. Beat with a mixer until fluffy.
Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the taste, but also the speed of preparation.

Ingredients:

warm water – 60 ml;
powdered sugar – 160 g;
medium fat sour cream – 2 cups;
gelatin – 2 teaspoons.

Preparation:

Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
Leave in the refrigerator for an hour.
If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating baked goods.

Ingredients:

butter – 55 g;
vanilla extract – 1 teaspoon;
dark chocolate – 160 g;
powdered sugar – 420 g;
salt – ¼ teaspoon;
sour cream - half a glass.

Preparation:

Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
Mix. Cool.
Beat sour cream with salt and vanilla extract.
Add chocolate mass.
Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.

sour cream – 210 ml;

sugar – 80 g;

vanilla sugar - a pack (optional).

Preparation:

If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
Combine ingredients. Beat. Leave in the cold for a couple of hours.

Secret: how to make sour cream for a cake thick?

The easiest cream to prepare does not turn out thick for everyone.

To achieve the desired result, you must follow these tips:

To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
Gelatin powder will also come to the rescue. It helps give the cream its shape.
If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.

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, 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. 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.

Video: Sour cream without thickener

Sour cream is ideal for baking; it can be used to soak any cakes; it will soften even those that were inadvertently left in the oven.

Many people also consume it as a dessert, it is so tasty and also easy to prepare. Those with a sweet tooth can add more sugar to suit their taste.

The sour cream for the cream must be fatty, thick and fresh, otherwise it will not whip up. There are a couple more “tricks” that not everyone knows. If the sour cream is not very thick, use a special thickener for cream. To make it whip better, granulated sugar needs to be ground into powder.

If you want the cream to hold tightly, use gelatin. How to cook stuffed chicken thighs - see.

Simple sour cream

Ingredients

Sour cream – 500 g.
Powdered sugar – 200 g.
Vanilla sugar – 10 g.

How to make sour cream

A couple of hours before preparing the sour cream, put the sour cream in the refrigerator to cool.
Place the cooled sour cream in a deep bowl or blender.
Add powdered sugar and vanilla sugar and beat until the cream is smooth.

Custard sour cream

If the products are fresh and everything is done correctly, the cream turns out just perfect.

Ingredients

Sour cream – 250 g.
Chicken eggs – 1 pc.
Granulated sugar – 130 g.
Wheat flour - 2 tablespoons.
Butter – 150 g.

How to cook

Place the sour cream in a small saucepan and beat the egg into it.
Add sugar and sifted flour. Mix thoroughly.
Place the saucepan in a water bath and heat, stirring constantly. The mass should become homogeneous, without lumps and quite thick.
Remove the pan from the heat and set aside to cool.
Beat the softened butter with a mixer or in a blender.
Add butter in small portions to the slightly cooled sour cream mixture, while continuing to beat with a mixer.
The cream should become homogeneous and fluffy.

Lemon sour cream

This cream is incredibly refreshing and fragrant. It is ideal for anyone who likes not very sweet pastries.

Ingredients

Sour cream – 500 g.
Condensed milk - half a can.
Half a lemon.

Recipe

Cool the sour cream in the refrigerator and beat with a mixer.
Pour boiling water over half a lemon and squeeze the juice out of it.
While continuing to whisk, pour lemon juice into the sour cream in a thin stream.
Also, add condensed milk in small portions.
Beat again until you obtain a fluffy, homogeneous cream.
Lemon sour cream is ready.

Sour cream with gelatin

A very strong cream that holds its shape well.

Ingredients

Sour cream – 500 g.
Granulated sugar – 200 g.
Gelatin – 10 g.
Vanilla sugar – 10 g.

Preparing sour cream with gelatin

Pour cold water over the gelatin and set aside for 20-25 minutes to allow it to swell.
Place the container with gelatin in a water bath and, stirring continuously, heat until the gelatin grains are completely dissolved. Do not bring to a boil under any circumstances.
Remove gelatin from heat and set aside to cool.
Beat the sour cream chilled in the refrigerator, adding vanilla and regular sugar in small parts. Beat until the mixture becomes homogeneous and the sugar dissolves.
Pour gelatin into the sour cream in a thin stream and beat again.
The cream is ready, you can use it for its intended purpose.

Bon appetit.

The best feature of this impregnation is its simplicity. Indeed, in order to cook it, it is not at all necessary to have a chef’s education behind you. After performing a couple of simple operations, a person achieves an excellent result: a thick white mixture will decorate any baked goods. To prepare the classic version of this dish, you only need sour cream and sugar. However, having studied other sour cream recipes, people understand what a rich field for experimentation they have chosen.

The five most commonly used ingredients in recipes are:

Those who like to search and create something new replace powdered sugar with condensed milk, honey or jam, add berries, pieces of fruit, chocolate and even nuts, use gelatin, cinnamon and cottage cheese. The choice of products can only be limited by the imagination of the cook. Any of the components can significantly change the taste of the product, giving additional shades and a new “sound”. By pouring over baked goods or coating a layer cake with such a miracle cream, the cook has the opportunity to pleasantly please loved ones or guests. The airy and appetizing filling will be appreciated.

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

Sour cream is an excellent choice for a delicious dessert.

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

Ingredients:

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

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

Sour cream

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

Sugar

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

Vanilla sugar

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

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

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

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

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

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

Secrets and subtleties

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

If the sour cream for the cream is very liquid

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

If the sour cream for the cream is too bland

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

There are grains of sugar in the cream

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

How to weigh out sour cream?

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

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

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

How to make sour cream thicker?

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

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

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

Starch

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

Ready thickener

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

Gelatin

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

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

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

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

What does sour cream go with?

Chocolate (cocoa)

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

Fruits and fruit purees

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

Condensed milk

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

Cheese (cottage cheese)

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

Oil

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

What desserts use sour cream?

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

For Napoleon or Smetannik

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

For no-bake desserts

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

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