How to thicken cream from sour cream. What to add to the cream so that it thickens. Cooking Tricks: How to Make Sour Cream Thick Without Additives

Sweets are tastier than cake cream - very difficult to find. Everyone agree with this statement.

How nice it was when sour cream was being prepared in the kitchen for a biscuit treat, and you dipped your fingers into a bowl and licked off the sweetness. Indeed, it is very difficult to forget this pleasure!

Most likely, we all have such memories in our heads. If the cream for sour cream pie is so good, then imagine what a serving of biscuit dessert will be in the end!

General principles of cooking

Sweet tooths love different eclairs, pastries, cakes, where there is a thick cream of sour cream. Recipes are presented in a wide variety.

There are simple recipes for a biscuit dessert and sour cream creams that even a small cook can handle, and there are with increased complexity.

Those. every cook, regardless of skill level and experience, will be able to choose the very recipe that will allow him to prepare a classic sour cream for a biscuit cake, bake cakes and feed his loved ones with delicious pastries.

I advise you to choose simple sour cream mass recipes to start with. From them you will learn how to thicken the cream for a sour cream cake, as well as other secrets that allow you to show off your confectionery talents in front of your family and guests.

A biscuit cake with non-liquid sour cream for cakes will be remembered for all its special taste. Remembering the taste of such a cake, each sweet tooth will increase the secretion of saliva and begin to grumble in the stomach.

Why not try your hand at the kitchen too, because how long will you put off cooking delicious sweets from healthy sour cream?

I'm sure the sour cream treat layering mix will be your favorite. But what decorations will be on top of it is up to you to decide.

In this article you will find different recipes on how to make a thick cream cake from shortcakes. All of them indicate the use of sour cream for this purpose, sugar will also be required.

The set of components is minimal. Sour cream must be of high quality. A biscuit quick cake with sour cream without sugar will delight all guests, and its composition will not be liquid.

And you will also find out why a thick sour cream batch of creamy mass does not always work out. Decorate the sour cream cake with a bottle of cream.

Almost all cooking methods I added a photo. Why? The answer is simple: to better understand the main points of the algorithm for preparing treats.

I propose to start with creams, and only then from other articles you will learn how to properly decorate a biscuit cake at home, how to thicken sour cream.

A classic recipe for sour cream with boiled condensed milk for sugar-free biscuit cake

Ingredients: 1 can of boiled condensed milk; 200 gr. sour cream; 1 pack vanillin.

As you can see, the list of products is minimal, even sugar is not required. And the cooking will take no more than half an hour. The proportions indicated in the recipe should be strictly observed.

The biscuit cake also bakes very quickly. If the cream composition without sugar is liquid, you can thicken it with a special thickener.

Sugar is not needed, as the product is already part of the condensed milk. Sour cream can be replaced with an equal amount of heavy cream.

It is important that the sour cream is fresh and of high quality. A portion of sour cream mixture will replace sweets.

Cooking algorithm with photo:

I put sour cream in a bowl. If sour cream with a fat content of 15-20 percent, you need to throw it through gauze to squeeze out the whey. So you learned how to make sour cream thick.
I gradually add a jar of condensed milk to a bowl where sour cream lies, but after pouring half, I put vanilla. I mix sour cream with products very well, you can beat with a mixer. I try for sweetness, if necessary I add the rest of the condensed milk, stirring to get a layer of homogeneous composition.

On this step-by-step recipe for sour cream composition came to an end. But I have a lot of other variations of its preparation.

A thick cream without sugar will be if you add a little flour to it, perhaps use a special thickener. You can buy a thickener in the store. Starch will also be useful.

Read right now, you will be pleasantly surprised and will definitely be able to find your perfect recipe to bake a delicious biscuit cake for your loved ones and guests.

Even a novice cook can handle this task! Try to prepare a layer for the cake and you.

Sour cream layer with boiled condensed milk, butter for making homemade cake

Making a creamy mass for a cake is not difficult. It doesn't even need to be supplemented with sugar. Let's get started!

Components:

200 gr. sl. butter and sour cream (30% fat); half a can of boiled condensed milk; 300 gr. walnuts.

Again, in just 35 minutes, the layer for the cake will be ready. It is better to beat with a mixer, if necessary, a thickener can be added to the mixture. Use it as directed in the instructions.

Cooking algorithm:

I start cooking by softening the sl. oils. I keep it for 30 minutes at room temperature. After I shift it into a bowl, I introduce condensed milk. I beat with a mixer.
By pouring in the condensed milk gradually, you can control the sweetness. If it's not sweet, add more condensed milk.
Sour cream is added. Sour cream is whipped especially carefully to get a homogeneous mass. Beating with a mixer is not difficult, but you get a delicious creamy composition.
Now I grind the nuts with a rolling pin and add them to the creamy composition. Now you need to mix the mixture again and apply on the cakes. That's all, another way to make creamy mass at home is known to you. With thick sour cream, covering the cake layers, do not forget about its decoration in the form of cream.

Layer for cake with sour cream on condensed milk with gelatin

The recipe calls for the use of sugar. powder, if you didn’t have time to buy it, you can make the product yourself using a coffee grinder and plain sugar.

The composition will be thick. But if necessary, you can thicken with flour or add starch. The taste, if the composition contains simple potato starch, will not suffer.

Components:

100 gr. sugar. powder (or sugar); 200 gr. sour cream (fat content 20%); 10 gr. gelatin; 50 ml of water; 1 tsp vanillin; 1 can of condensed milk; starch.

Cooking algorithm:

I pour gelatin with water, let it stand for 20 minutes, so that the mass swells. I send it to a water bath and stir the composition until completely dissolved.
Do not let the mixture boil, as the product will lose its bonding properties.
I let the gelatin sit. It remains to beat sour cream, vanilla, condensed milk. I will add sugar. powder (or I introduce sugar). It is necessary to use chilled dishes, then the composition will have an air base. You can beat with a mixer.
Note that sah. powder dissolves faster than sugar.
I introduce gelatin into the air composition. Pour in a thin stream into the mass with sugar. When it is homogeneous, I grease the cakes with sour cream.

That's it, make new desserts, create unique treats for your favorite sweet tooth at home.

Cottage cheese and sour cream with condensed milk and cherries for cake

It should be mentioned that the cream with sour cream is very thick, and even useful. And if it also includes cottage cheese, doubly so!

Components:

400 gr. cottage cheese and sour cream; 200 gr. sugar powder (can be replaced with simple sugar); 300 gr. cherries; 30 gr. gelatin; 1 tsp vanilla; 1 can of condensed milk; floor st. water.

A simple cooking algorithm:

First of all, you need to wash the berries and squeeze out the seeds. Powdered sugar is needed to sprinkle cherries (it is possible to replace with sugar) and use a home blender to process the berries into a puree.
I introduce cottage cheese (5% fat), vanillin into the composition of the sugar mass with sour cream. To make the composition homogeneous, I take a mixer. The sugar mass will become thicker if you add a little flour.
It is worth adding the specified amount of warm water to the gelatin, let it stand for 15 minutes, so that the mass begins to swell. I send it to a water bath and constantly interfere. Again, do not allow the mass to boil. In this case, gelatin will lose all its beneficial properties.
The gelatin must be cold. It is worth adding it to the workpiece in a thin stream. I introduce sour cream, condensed milk, mix well. The cream will turn out very tasty, goes well with biscuits. So try to cook such an unusual biscuit covered with cream at home.

I am sure that such a biscuit will take pride of place even on the festive table, and therefore take this recipe to your note, perhaps it will come in handy for you soon.

Powdered sugar is sold in grocery stores or you can make your own using sugar and a coffee grinder. You can decorate the finished cake with sugar mass.

Sour Cream Brulee

Components: 500 gr. sour cream (take low-fat); 1 can of boiled condensed milk; 1 tsp vanillin.

A thick cream on boiled condensed milk and sour cream will taste like a classic biscuit brulee. By the way, condensed milk can be cooked at home.

This is not difficult to do, and it will taste no worse than boiled condensed milk from the store. The biscuit will be delicious! Thicker masses are hard to find.

How to cook condensed milk? Very simple:

Put plain condensed milk in water in a jar. Let it cook on the stove for 2 hours. The water in the saucepan may boil away, and therefore it will be necessary to add boiled water. I let the product cool down for about 40 minutes. Only then do I make a biscuit cream.

Cream preparation algorithm:

I mix the thick composition of condensed milk and sour cream with a mixer to get a lush mass.
I'm adding vanillin. I am using the cream. You can cover it with a biscuit, you just get to lick your fingers!

Sour cream on condensed milk is very easy to make. Recipes can be complicated by the decision of the cook himself, for example, if additional components are introduced into the cream. It can be berries, fruits, cottage cheese.
Only, no matter how complicated the preparation method is, anyway, the composition of the cream varies from 2 to 5 components.
In order for the cream to be homogeneous in composition, you need to take products of the same temperature.
When choosing a filler for cream in the form of fruits and berries, you need to be sure that the products are fresh. Otherwise, the taste will be spoiled.
Cream with a fruit additive cannot be stored for a long time, as berries and fruits deteriorate very quickly. The filler should not be applied immediately. After all, you can mix the composition of the mass, and only then introduce the fruit before using the layer.
If the mixture remains after the cake layer, you can eat it with a tablespoon. or use as a sweet
Cooking in bowls of any character. It can be plastic, aluminum, enameled iron. It is better not to take aluminum if the composition needs to be heated.
It is better to make thick sour cream with starch, flour or other ingredients using a mixer. A blender is a wonderful device, but it is not able to give it airiness.
The taste of the cake cream must be chosen in advance. Since the choice of condensed milk will vary from this. It can be classic, boiled, with coffee, with chicory, vanilla and other additions. Of course, all of them will affect the taste. Even if you add more sugar than is indicated in the recipe.
The choice should fall exclusively on high-quality products. To buy condensed milk, you should know one piece of advice. The bank must be marked GOST. It will be important to study the composition of the product.
Only taking into account the preparation of high-quality products, it will turn out at home to knead the sour cream composition, which will decorate the cake. Cooking should be fun. Baking will turn out to be of high quality and beautiful, if the hostess gets down to business in a good mood.

Not a single sweet tooth will refuse a portion of delicious biscuit treats! Bake an original cake at home and not only on the eve of important holidays, your family will definitely appreciate all the attached costs as they deserve.

Decorations for the cake can be anything: grated chocolate, candied fruits, a portion of heavy cream, etc. Experiment, and then your pastries will be the most original and delicious! I wish you all good luck and good mood.

My video recipe

Sour cream purchased at the store is not always the right consistency. You can thicken this dairy product without much effort, without compromising the taste and useful qualities. Pre-thicken sour cream is necessary for cakes, pastries, to get a fluffy, delicate cream.

The simplest, but time-consuming, is the natural way. At the bottom of a colander inserted into the pan, we cover the basin with two layers of gauze and pour sour cream. Place in the refrigerator for 4-5 hours. During this time, the whey should drain, and swept away to become thick. We take the required amount of sour cream and add the dried flour a little bit. Stir the mixture constantly and monitor the thickening process. With this method, sour cream should be at room temperature. You can use corn starch or potato starch as flour.

The required viscosity can be achieved by dripping lemon juice. Before adding the next portion, you need to watch carefully and mix for a long time. Since freshly squeezed juice does not immediately thicken sour cream. Pour gelatin with milk, cream and hold for 10 minutes. Put the swollen gelatin on fire, stir until completely dissolved. If lumps remain, pass through a strainer. Combine the cooled mass with sour cream, beat and put in the refrigerator.

Using a purchased thickener for sour cream. It contains modified starch. Beat sour cream with a mixer at low speed, then add a thickener and increase the speed to medium.

Having only low-fat sour cream on hand, you can work wonders of cooking. Especially if it is made by hand.

Thick sour cream for cake decoration, in fact, is a lush mass, which is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as the basis for a creamy substance should be quite high in fat content - 33%. In this case, it is best to use the village.

If you use sour cream with a fat content of at least 33%, then to obtain a creamy product with a thick consistency, you do not need to add additional ingredients. A thick consistency can be achieved by whipping it with sugar. And in this case, the density of the creamy substance is directly affected by the time and speed of the mixer.

If there was no high-fat sour cream at hand to prepare a creamy product, then you can use what is, but for this it makes sense to use the advice of experienced confectioners.

Currently, there are several methods to make a sour cream product thick at home. How to thicken sour cream is discussed in this article.

Thickening cream tools

If your sour cream turned out to be too liquid, then it makes sense to ask yourself why this happened and how to make it thick in the future. How much and what ingredients to use in order for the base itself to become thicker.

Every housewife should remember that the quality of a cream product directly depends on the quality characteristics of the sour cream itself. Therefore, it is best to make a cream from a homemade product. But if it is not possible to use homemade sour cream, then when purchasing it in a store, it is better to take it with a fat content of at least 30%.

And for a product whose fat content is 15-20%, you can use the following tools:

Whipping time and conditions. Sour cream, when mixed with powdered sugar, becomes in any case more liquid. Therefore, in order to correct the situation, it is required to beat it as long and as intensively as possible. Do not forget that it is better to cool the product before whipping;

Starch. In order to thicken the sour cream substance, you can use starch. And it doesn't matter starch from corn or potatoes. The most commonly used in confectionery is cornstarch. When using starch, be sure to cool the creamy product. Some confectioners use flour instead of starch;

Gelatin powder. It belongs to universal thickeners. In this case, the result is a cream that, after cooling, keeps its shape well and can be used in light cakes, as an independent cream cake;

Butter. The creamy product with butter and sour cream at the output has a denser and thicker consistency. However, it can rightfully be called heavy and high-calorie. In fact, this is a different variety, but it can replace sour cream when decorating a cake or eclairs;

The use of a food thickener. It is already purchased ready-made in the store and used according to the instructions on the package.

Ways to make sour cream thicker

If, when preparing a creamy product for a cake, it turned out to be liquid, you can use the advice of experienced confectioners.

In this article, we will look at three main ones.

The first method allows you to make a creamy sour cream product thicker with minimal time and is suitable for making it at home for a novice confectioner. It involves the use of a special food thickener in powder form. It is available in almost every store. It contains starch, powdered sugar, vanilla essence, etc. But it is better not to use it when decorating a cake for children. In this case, you can use a thickener prepared with your own hands using starch. To properly make a homemade thickener, you need to take 1 tablespoon of starch for 1 cup of sour cream. If possible, it is better to use corn starch. You will also need a small amount of water, one pinch of vanilla and 3 tablespoons of powdered sugar. Sour cream is whipped with powder and vanilla. And starch diluted in water is added only at the end. Be sure to sour cream must be cooled.

The second way to make a too liquid cream thick involves the use of gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. It should not be forgotten that it holds its shape well. This does not require many components. One cup of sour cream will require approximately 10 grams of gelatin or agar agar powder and is prepared according to package instructions. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) for swelling. Then they bloom in a water bath, and the already cooled solution is added to the cream. In this case, before the introduction of the gelling solution, during and after the creamy product is whipped. After decorating the cake, it must be placed in a refrigerator for a while.

There is a third way to make a too liquid cream thick. It is considered to be one of the most natural ways. No additives are used here. To do this, the serum must be removed. It is necessary to take gauze and roll it into at least three layers. After that, the sour cream is laid out on gauze, its ends are gathered and tied at the top. Then it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.

Recipes for making thick sour cream

Recipe for sour cream with gelatin

This recipe for making a creamy product for decorating a medium-sized biscuit cake will require the use of 500 grams of sour cream, as well as 250 grams of sugar. If desired, sugar can be replaced with 100 grams of powdered sugar. To add vanilla flavor, you can use a drop of vanilla essence.

This recipe involves the use of a gelling solution, which will make the cream the thickest and densest. To do this, 15 grams of gelatin powder is poured with 100 milliliters of water and left to swell for forty minutes. Then it is placed in a water bath and heated until the crystals completely disappear. Then the jelly solution must be allowed to cool.

While the gelatin solution is cooling, it is necessary to combine sugar with sour cream and beat with a mixer. Somewhere in fifteen minutes, when stable peaks begin to form, you need to add a few drops of essence and a gelatin solution is also added in small portions. After that, the creamy substance is whipped for another two minutes.

Thus, we can say that the cream product is ready, but before making a layer of the cake, the cream itself must be placed in a refrigerator for four hours, which will allow the gelling component to harden and make it itself of a thick consistency.

Recipe for sour cream with starch

If you are trying to thicken a creamy product using starch or flour, you can use this recipe. For this, as in the previous example, 500 grams of sour cream, 250 grams of granulated sugar and vanilla essence are taken. But in addition, instead of gelatin powder, 2 teaspoons of starch will be used.

In this recipe, sour cream is pre-cooled and whipped with a mixer for fifteen minutes until its volume increases. After that, granulated sugar and powdered sugar, vanilla essence are added and everything is whipped for five minutes until the sugar crystals are completely dissolved. Then, for 40 minutes, the creamy substance is placed in a refrigerator. After that, 2 teaspoons of starch are added and everything is again put to cool for half an hour. And only after cooling the cream can be used for a layer of biscuit cake.

Recipe for sour cream with thickener

If you use a recipe for a cream cake product with a thickener, you should follow the instructions on the package. But if we consider the recipes presented above, then for 500 grams of sour cream you will need somewhere around 2 bags of food thickener.

To prepare a creamy product, you need to beat 500 grams of sour cream for fifteen minutes until the volume of the mass increases. After that, granulated sugar or powdered sugar is added and it is necessary to beat until the sugar crystals are completely dissolved.

Next, essence and thickener powder are added to the creamy substance. The final step is to whip all the ingredients for ten minutes. Before proceeding with the layering of the cake, it is placed in a refrigerator.

Recipe for sour cream with butter

The recipe will allow you to make a creamy product for a small biscuit cake thick, you will need to use 500 grams of sour cream, 250 grams of granulated sugar or 100 grams of powdered sugar.

This amount of sour cream will require 100 grams of butter. In this case, the oil must first be softened. After that, it is rubbed with 125 grams. Next, it must be beaten until a white color is obtained. When it turns white, the remaining sugar, sour cream and essence are added to taste and everything is whipped with a mixer in a rather intensive mode for fifteen minutes. The result is a thick and thick cream. Before a layer of biscuit cake, it is better to put it in a refrigerator for a while.

Recipe for sour cream with condensed milk

Condensed milk can also help thicken the creamy substance for sour cream sponge cake. To prepare it, you will need 1 jar of condensed milk, 50 grams of butter, 500 grams of sour cream directly and vanilla essence.

Sour cream chilled in the refrigerator is whipped for fifteen minutes. Separately, butter is mixed with condensed milk and whipped until smooth and airy. Next, the whipped sour cream mass is added to the oil mass, everything is thoroughly mixed with a silicone spatula and whipped again. The finished creamy product can be used for layering the cake, as well as for fillings and eclairs.

So, in order to make the sour cream creamy product thicker, you do not need to heat it. First of all, the fat content of sour cream affects its density.

Often used in cooking for cakes. sour cream. All of his recipes are quite simple and understandable, and most housewives are satisfied with their taste. Confectionery factories also produce many products based on such impregnation. The difference between a factory cream and a homemade product is that it turns out to be much thicker. Therefore, women often find it difficult to thicken it on their own. As they say, everything impossible is possible, you just have to want it.

sour cream recipe

For such a confectionery filling, a small set of ingredients is required. It is widely used for cakes and pastries, it can be combined with cocoa, syrups and all kinds of preserves, jams.

sour cream;
sugar or powder;
vanilla sugar, cocoa, jam optional.

Thick cream preparation

It should be noted that sour cream itself is an impregnation for cakes, since the mass is quite liquid. Therefore, in order for it to acquire a stable form, it is sometimes necessary to resort to some culinary tricks, which will be discussed later.

Helpful Hints:

You must initially understand that in order to obtain a satisfactory result, the quality of sour cream must be good. Ideally, if the products are homemade. Store-bought products (even with good fat content) contain a large amount of whey.
During the preparation of the cream, upon contact of any sour cream with sugar, the mixture will certainly become thinner. Interestingly, the longer the ingredients are whipped, the less often the cream will turn out. Therefore, it is recommended to use a mixer, and quickly and efficiently.
There is a misconception that the temperature of the ingredients does not affect the consistency. This is not true. Before use, it is best to cool the products and only then proceed with the procedure.

In order to prepare a thick cream of sour cream at home, it is recommended to use auxiliary products that can be found in the kitchen of any housewife.

Potato starch is an excellent thickener that does not affect the taste of the cream. After adding it, it is best to send the finished mixture to the refrigerator for a short time. Some housewives manage to replace starch with ordinary flour.
Gelatin will help out in any situation, even when preparing a thick cream. It is important to consider that such a product can leave its mark on the taste of the cream. It also requires refrigeration.
Quality butter. Thanks to this ingredient, sour cream can become not only thick, but also nutritious, rich and excellent in taste.
Store bought cream thickener. To prepare, you just need to follow the instructions on the packaging.

With such simple improvised means, you can bring any cream of sour cream at home to the desired consistency. And then, for sure, a cake or other treat will turn out just amazing. Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

It is easy to prepare such an impregnation for cakes: you just need to beat sugar with sour cream with a mixer. Nevertheless, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make cream for sour cream cake

Ideally, homemade sour cream for the cake turns out to be homogeneous, moderately thick, airy, tender. To show all these qualities in your dessert, choose good sour cream. What to look for when buying a product:

the fat content of the dairy product should be high (at least 30%);
liquid sour cream in this case is not suitable, it is better to give preference to thick;
a mandatory requirement is the exceptional freshness of the product.

Sour Cream Cake Recipes

Cooking biscuit cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of delicious impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of components and time. Delicate, creamy impregnation is suitable not only for biscuit, but also for sour cream, honey cake, Napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Do not be afraid to diversify the dish, then it will be remembered for a long time by guests.

With sugar

The taste of the finished biscuit or other cake depends on the choice of sour cream. So that the dessert does not disappoint you, and the efforts are not wasted, you should not save on buying a quality dairy product. Experienced chefs advise to cool all the necessary products, utensils and tools before starting the preparation of the filling. To make the cream of sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

sugar of the 1st grade - 1.5 tbsp.;
thick, fresh sour cream - 0.5 l.

Cooking method:

Mix chilled ingredients
Beat with a mixer at maximum power until a homogeneous lush mass appears.
Put a spoonful of the mixture on a plate: if the mass does not spread, then the impregnation for a sweet dish is ready.

With condensed milk

Such an impregnation for hard and dry cakes would be an excellent choice, for example, if you are preparing a Napoleon cake. Delicate, creamy mass with a hint of caramel will make a simple dessert elegant and festive. You can also use it to dress fruit salads and create cakes. Below, in detail and with a photo, it is described how to prepare a cream with condensed milk and sour cream for a cake.

Ingredients:

vanilla extract - 10 g;
sour cream (warm) - 0.4 l;
lemon - ½ pc.;
condensed milk - 0.4 l.;
cognac / rum (optional) - 1 tbsp. l.

Cooking method:

Place the dairy product in a bowl, beat it with a mixer / blender for 3 minutes.
Start adding condensed milk here in a thin stream without stopping the device.
Pour alcohol, vanilla extract, squeezed lemon juice into the whipped mass.
After ¼ hour of operation of the mixer, the mass will thicken without losing airiness - this means that the filling for desserts is ready. However, it is better to keep it in the refrigerator for an hour before greasing or other cakes.

with gelatin

Impregnation for confectionery should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use not starch, but gelatin, then the effect will be more likely. Such a cream soufflé can even be served as an independent treat, having cooled it first in the refrigerator. How to make a cream of sour cream and gelatin for a cake?

Ingredients:

gelatin - 1 tsp;
powdered sugar - 50 g;
medium fat sour cream - 1 tbsp.

Cooking method:

Pour gelatin with warm water (100 ml), leave aside.
Whip the dairy product with sugar and any seasonings to your taste.
Hold the swollen gelatin in a water bath or send it briefly to the microwave oven.
When the component has cooled, pour it into the sweet mass. Beat it again (enough for 5 minutes). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold in order to transfer the soufflé to a biscuit, making an unusual layer in the dessert.

Curd-sour cream

If we take traditional sour cream impregnation as a basis, you can prepare various original fillings for cakes. For example, by adding cottage cheese to the standard set of products, you will get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits with berry jam, cocoa, condensed milk, pieces of fruit.

Ingredients:

walnuts - 1 tbsp.;
fresh cottage cheese - 0.2 kg;
powdered sugar - 0.1 kg;
sour cream 20% - 1 tbsp.

Cooking method:

Blend milk products with a blender/mixer until smooth.
Without stopping to work with the device, add powdered sugar to the products.
Lubricate the biscuit cakes with the resulting mass, decorate the cake with chopped walnuts on top.

With boiled condensed milk

This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, is in harmony with choux pastry, so it is used to fill eclairs. Cupcakes, tubes and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, fatty sour cream. How to prepare sour cream condensed cream?

Ingredients:

sour cream - 150 g;
butter - 0.2 kg;
boiled condensed milk - 0.35 kg.

Cooking method:

Beat the butter, preheating it to room temperature.
Add fermented milk product and continue to use mixer/blender at low intensity.
Gradually add condensed milk, speeding up the operation of the device.
The finished cream should have an airy, delicate texture.

Sour cream cream

This filling is ideal for the preparation of any confectionery. Creamy sour cream for the cake is distinguished by splendor, tenderness and a slight sour taste. Sour cream can be smeared with biscuit, shortbread, honey and any other cakes. Below is a step-by-step recipe with a photo of a delicious sour cream impregnation for baking.

Ingredients:

powdered sugar - 30 g;
vanillin - 15 g;
cream 20% - 250 ml;
30% sour cream - 1/3 tbsp.

Cooking method:

Pre-cool the dairy products, then pour them into a bowl and dip the dishes in cold water.
Beat the mixture with a whisk until foam forms.
Gradually pour in the sweet powder and vanilla, continuing to work with a whisk.
How much do you need to whip until the impregnation is ready? This takes approximately 8-10 minutes.

With butter

If you need a creamy mass to decorate a confectionery, then this recipe is perfect. Sour cream with butter turns out to be thick, thanks to which it keeps its shape perfectly. At the same time, the mass comes out light, lush and very tasty. At the end of whipping, you can add any natural flavoring such as vanilla, rum, fruit / berry essence. You can also add food coloring to the list of ingredients to get a colorful filling for the cake.

Ingredients:

milk - 1 tbsp.;
butter - 100 g;
sour cream - 6 tbsp. l.;
powdered sugar (to taste).

Cooking method:

Combine all dairy products in one container (while they must be warm).
Beat them at low power of the mixer.
Add sweet powder and achieve fluffiness of the mass by turning on the high speed of the whisks.

Custard

When hardened, custard from sour cream turns out to be very dense, thick, so it is often used to decorate the tops of cakes. You can combine custard creamy filling with nuts, shortbread crumbs, chocolate dragee, pieces of fruit. The flour and egg that are part of it help to thicken the sweet mass. Below, the preparation of custard sour cream is described in detail and with a photo.

Ingredients:

vanillin;
sour cream and sugar - in equal proportions;
egg;
butter - 1 pack;
flour - 2 tbsp. l.

Cooking method:

Pound the egg with sugar, place the bowl on a slow fire, bring to a boil and add the flour.
Thoroughly mix the ingredients, continuing to simmer over low heat.
Add vanillin, a fermented milk product, to this. Continue stirring with a wooden spatula.
When the mixture becomes thick, remove the dishes from the oven and beat its contents with a blender.
When the finished product has cooled, add separately whipped room temperature butter to it and beat the mass again.
Send the finished impregnation for cakes in the refrigerator for a couple of hours to thicken.

Chocolate

To prepare confectionery on the occasion of the holiday, you should choose the right tasty filler. Cake with sour cream with cocoa is prepared simply, but it comes out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the composition of the dish, it turns out to be as fragrant as possible and not at all cloying.

Ingredients:

powdered sugar - 2 tbsp. l.;
cocoa powder - 2 tbsp. l.;
homemade fat sour cream - 0.3 l.

Cooking method:

Combine cocoa with sugar, gradually add sour cream to the mixture and grind the ingredients thoroughly.
Then whisk the mass with a whisk until a perfect uniformity is obtained.
Lubricate the finished cakes with the resulting impregnation.

Make other recipes as well.

With powdered sugar

The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used to soak cake layers. To make the filling thick, it must be cooled. You can also adjust the density with cornstarch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will keep its shape perfectly. A great solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

Ingredients:

vanillin - ½ pack;
sour cream 30% - 1 tbsp.;
powdered sugar - 60 g.

Cooking method:

Place the container of sour cream in very cold water.
Beat the product until a stable foam appears.
After adding sugar and vanilla, continue to use the mixer until a homogeneous consistency is obtained.

with banana

Delicate texture, appetizing aroma and tropical taste of impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared in many ways, but there are a number of requirements that must be observed, regardless of which recipe you choose. So, the dairy product should be taken fatty, and all components must be cooled in advance.

Ingredients:

ripe bananas - 2 pcs.;
fat swept - 0.5 l;
sugar - 0.2 kg.

Cooking method:

Peel the fruits, turn into puree with a blender.
Combine the banana mass with the dairy product, beat until fluffy with a mixer / blender.
After 7 minutes, add sugar here, continuing to work with the device.
The filling for baking will be ready when it becomes perfectly homogeneous.

Video

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