Sour cream cream for cake. Sour cream - the secrets of successful preparation. Butter and sour cream with condensed milk

I tell you how to make delicate, airy sour cream, with pictures and evidence.

Sour cream - 25% Prostokvashino. Judging by the photo, this is Krasnoyarsk. Kemerovo is also ok. We haven't seen another one.

For a cake with a diameter of 22-24 cm, I take two large or 4 small glasses

Over the years, many types and manufacturers have been tried, including store-bought, farm, market, etc. The result is guaranteed only from this one. The trick here is not thickness or fatness. You can take 10%, just 2 times more. The point is that there are no additives that prevent whipping.
That is, if you haven’t found 25%, feel free to take 20, 15, just more.

Take a pan and a clean, ironed waffle towel and do this:

Close the lid and put it in the refrigerator (be sure to leave it in the refrigerator rather than on the table). If 25%, then for 3 hours, if 15% - overnight.
Even 25% can be different, sometimes only the towel gets wet, this time it spilled quite a lot.

Transfer from the towel to a whisking cup.

If the cakes are already ready and cooled, then beat them immediately; if not, then you can put them in the refrigerator for another couple of hours.

While the sour cream is straining, prepare the powdered sugar.

This is also a moment. Store-bought powder most often has an anti-caking agent added, which is not good for whipping. The sugar will take a long time to dissolve, and during this time the sour cream will warm up; you may not get the desired result. Therefore, the most reliable thing is to make powdered sugar using a coffee grinder. They write that this is fatal for coffee grinders. Yes it is. BUT only if you grind sugar manically for 5 minutes. The mechanism deteriorates because when heated, the sugar melts and flows into places where nothing should flow. So don't let this happen. For the cream, a quick “zip” is enough, i.e. There is no need to grind it to the state of flour from a mill, just so that it is finer than granulated sugar. Well, don’t empty the coffee grinder full.

Beat with a mixer. The most successful whisks of the household mixers I have tested are Bosch's, curved ones. Like these - I think I have exactly this model.

We start at low speeds, gradually adding powder - add 3 spoons, mix, three more, etc. until it tastes sweet enough. Here I ask supporters of a healthy lifestyle to leave, because counting on a low-calorie cream is a waste of time. The cream will whip only if there is a sufficient amount of sugar. Not cloying, but simply sweet, the way it should be in a confectionery product, not a dietary product :)
So, we have brought it to the desired sweetness, increase the speed of the mixer, bring it to the maximum and beat patiently. At first it will seem that the strained thick sour cream turned out to be just a liquid slurry. Don't be alarmed and continue beating. Honestly, I never time it, but it seems to me that it takes about 10 minutes. And then, lo and behold, beautiful paths from the spinning whisks begin to remain on the surface. We continue to beat, but very carefully. As soon as the marks become sharp, you need to stop, otherwise you can interrupt and... it will turn into oil :)
Here I tried to record a video from the initial, middle and final stages.

Almost everything, actually. Almost, because there is one last trick.
Spread the cake, level it to the best of your ability (I can’t :)) and put it in the refrigerator. Necessarily!! This is not the cream that was made and eaten. He needs to tough it out. And not just one hour. In my experience, almost a day is ideal. Those. I usually make it late in the evening, and eat it in the evening of the next day. Then the cream reaches the desired consistency, when it is soft but airy, and does not lose its shape when cut; there are pronounced bubbles on the cut. And only after a day it tastes just right.

If you do it in the evening and cut it in the morning, it can be disappointing - the cream leaks a little.

Apple-lingonberry charlotte with cream

Grate 2 apples onto the bottom of the mold, cover with frozen lingonberries. Beat 3 eggs + 1 tbsp sugar until stable white foam, add 1 tbsp flour, mix, pour into mold and immediately (!) into the oven.
190 gr. 40 minutes, turn off and keep in the oven for another 40 minutes. No baking powder, soda, etc. DO NOT OPEN the oven until 40+40.
We take it out, turn the biscuit over onto a plate, cool it, and spread the same cream on top. And in the refrigerator for a day.

Well, one last thing. For honey cake This kind of sour cream is not needed, it will not soak well. For honey cake I take 1 large tbsp. 25% and 1 small 20%, I don’t strain anything, I just keep it in the refrigerator overnight so it’s cold. And I beat until soft traces - approximately like the second part of the video. Then it will be saturated and airy at the same time.

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 technology of baking biscuits dates back to 1615, and to this day it has not changed significantly. There are seven main types of layers for sponge cakes, but even the familiar sour cream for a sponge cake can be delicious in different ways (chocolate, banana, cottage cheese or condensed milk flavor).

Classic sour cream has only two ingredients: sour cream and sugar. You can add a little vanilla powder or vanilla sugar for flavor. Despite the simplicity of the composition, not many housewives make the cream thick and fluffy. A detailed study of the cooking rules will help you find out what mistakes were made.

The proportions of ingredients for sour cream are defined as 1:2, that is, for one part of sugar, there should be twice as much sour cream. Of course, those with a sweet tooth are not prohibited from increasing the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To layer and cover one medium sponge cake you will need:

500 g sour cream;
250 g granulated sugar;
5 g vanilla sugar.

Secrets of technology and preparation:

The final result largely depends on the quality of the products, so sour cream must be of high quality; in no case can it be replaced with a sour cream product. Only sour cream with a fat content of 30% or higher is suitable for this cream. Before cooking, be sure to cool it very well.
Place the almost ice-cold product in a large bowl (it can also be kept cold) and add sugar. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powder, the cream will whip up faster with them.
Next, the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives act a little differently: first beat the sour cream at medium speed until fluffy, and then slowly add sugar, continuing to beat at maximum speed. In both cases the result will be the same.

Recipe with gelatin

Sour cream with gelatin will help out when you cannot find sour cream with a high percentage of fat content. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will differ from the classic version, but the result will still be excellent and without extra calories.

List and proportions of necessary products:

500 ml sour cream;
200 g sugar or powder;
200 ml milk (can be replaced with water or whey);
35 g instant gelatin.

How to cook:

First you need to prepare the gelatin. Pour it into a medium-sized bowl and pour cold milk on top. Mix everything well and leave to swell for 5 to 20 minutes, depending on the recommendations on the package.
Meanwhile, sour cream and sugar are mixed in a separate bowl. Whip this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, the mixture may be very liquid. There is no need to be afraid of this, gelatin will fix everything.
Place the container with the swollen cream thickener in a water bath and heat until a liquid, homogeneous mixture is obtained. Gelatin should absolutely not be allowed to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture should be left to cool to 37-40 degrees.
Pour the slightly cooled mixture into the sour cream and sugar in a stream, continuing to beat until smooth. Let the finished cream cool a little (about five minutes) in the refrigerator and you can coat the cakes with it. You should not wait until it cools completely, as in this case the cake will come out dry and unsaturated.

With condensed milk

Classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to overbeat it and get a sweet butter. This will not happen if you replace the sugar with condensed milk. It is important to use only high-quality natural products with a high percentage of fat content.

Ingredients used in the cooking process:

500 ml high fat sour cream (from 30%);
100 ml sweetened condensed milk;
30 ml cognac.

Cooking method:

All ingredients and equipment for preparing the cream must be chilled, so in a cold bowl combine sour cream and condensed milk from the refrigerator.
Beat the sour cream and milk mixture until thick. To prevent the cream from separating, it is better to beat it not with a mixer, but with a hand whisk. It is better to do this in an ice bath, placing a bowl with ingredients over another filled with ice and cold water.
Even with hand whisking, after 5-6 minutes the cream will have the desired consistency. All that remains is to add a little cognac to it and distribute it in the total mass with a few circular movements.

Alcohol should not be added to the cream if the cake is being prepared exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream-banana layer

The addition of an exotic fruit (banana) makes the taste of the usual sour cream unusual and delicious. Preparing such a layer for sponge cakes is not difficult; the only difficulty that may arise is the darkening of the bananas. To prevent this from happening, sprinkle the fruit with lemon juice before preparing the cream.

The ratio of products in the cream:

200 ml sour cream 20% fat;
200 g ripe bananas;
50 g powdered sugar;
10 g vanilla sugar.

Cooking sequence:

Beat the sour cream into a fluffy mass along with vanilla sugar and powdered sugar, not forgetting to cool the main ingredient and the mixing bowl.
Peel the bananas and puree using a blender. Of course, you can simply mash them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
Mix sour cream and banana puree, beat everything with a mixer again. Delicious sour cream with banana flavor is ready.

Curd and sour cream

This cream is a favorite among both those with a sweet tooth and those who watch their figure. It does not have many calories compared to its other sour cream counterparts, and the taste is very delicate and velvety, melting in the mouth.

To prepare curd and sour cream for sponge cake you need to take:

400 g of non-grain cottage cheese;
100 g granulated sugar (a little more according to your taste);
200 g fat sour cream;
vanillin or vanilla sugar to taste.

Cooking step by step:

The main time spent in the cooking process will be spent on preliminary preparation of products. So, the cottage cheese needs to be given a more uniform structure. To do this, you can twist it through a meat grinder, press it through a fine sieve, or beat it with a blender.
Ideally, so that the sweetness is evenly distributed throughout the cream, the sugar should be ground into powder. If the sour cream is not very fatty, it is better to weigh it out first. Weighing out sour cream is the process of getting rid of excess whey, which results in an increase in fat content and density of the product. To obtain weighed sour cream, it is poured into a colander placed over an empty container and covered with several layers of gauze. This design is left overnight in the refrigerator.
Place the prepared ingredients into one bowl or other container of a suitable size and beat with a mixer until smooth. In a few minutes the cream will be ready.

Chocolate sour cream

Chocolate lovers can make a mega chocolate sponge cake by topping the chocolate sponge cake with chocolate sour cream. For this cream, you can use sour cream of any fat content, but depending on it, you will need a little more or a little less powdered sugar to get the desired consistency of the mixture.

Products for the chocolate-sour cream layer of sponge cakes:

100 ml sour cream;
150 g dark chocolate;
50 g butter;
10 g vanilla sugar;
3 g table salt;
280-300 g of powdered sugar.

Algorithm of actions:

Melt the dark chocolate along with the butter in a steam bath or in the microwave, stir until the mixture is smooth, and cool completely.
Stir sour cream, vanilla sugar and table salt into the cooled mixture of butter and sour cream. Then, while beating the mixture with a mixer, gradually add powdered sugar in small portions. Beat the cream very thoroughly until the required fluffiness and thickness are achieved.

Custard sour cream - step by step recipe

This cream got its second name “Ice Cream” for its delicate taste, reminiscent of ice cream. When finished, the cream is moderately dense, ideal for creating thick creamy layers between sponge cakes or for decorating various cakes.

To prepare “Ice cream” you need the following products:

300 g sour cream 20%;
1 chicken egg;
120 g crystal sugar;
20 g vanilla sugar;
50 g wheat flour;
200 g butter.

Progress:

In a thick-walled saucepan, mix sour cream, raw chicken egg, both types of sugar and flour. Stir everything well so that there are no lumps;
Place the pan with the mixture in a steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
After thickening, remove the sour cream from the steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
Separately, beat the softened butter into a fluffy mass and gradually add the custard base into it. Whisk everything together. It would be good to let the cream stabilize in the cold overnight and you can start decorating the cake.

Sour cream is not as popular as it is made from butter or egg white. And the whole point is his instability. But there are desserts that use only sour cream - “Zebra”, “Tenderness” or “Honey Cake” cake. Thanks to its consistency, the cream perfectly saturates the cakes.

Sour cream can be modified by adding gelatin or agar-agar, in which case you will get a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of sponge cakes. It will turn out beautiful and tasty, but again not for long. Still, sour cream is intended for something else.

In order for the cream to turn out truly lush, tender and velvety, you should adhere to some important rules:

It is advisable to use homemade sour cream for the cream. If this is not possible, buy high-fat sour cream in the store, at least 30%, but in no case a so-called “sour cream product”; nothing good will come from such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on price, expiration dates, product composition and the integrity of the producers (it’s good if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
To make the sour cream whip easier and fluffy, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss, it will turn out very sweet;
The sour cream should be cooled very well before whipping;
And, perhaps, the most important thing is that the sour cream should be the freshest.

Well, it's up to the recipes. There are many of them, but they all start from the main thing - sour cream base. Learn how to cook it and everything else will work out!

Sour cream - base with powdered sugar

Ingredients:
2 stacks sour cream,
4 tbsp powdered sugar,
5 g vanilla sugar.

Preparation:
Cool the sour cream in the refrigerator. Place the bowl with sour cream in ice water or snow. Using a mixer, beat the sour cream until it forms a thick, fluffy foam that can hold onto the whisk. Add sifted powdered sugar and vanilla sugar, mix and immediately use to layer the cake layers.

Sour cream - base with powdered sugar (another method)

Ingredients:
400 g sour cream,
150 g powdered sugar,
½ tsp. vanilla sugar or a drop of extract.

Preparation:
Sour cream should be strained before cooking. To do this, line a colander with a double layer of gauze, place sour cream on it and leave to strain for 3-4 hours. After this, cool the sour cream. Next, place the sour cream in a bowl in which it will be whipped, and place it in ice water. Add powdered sugar and vanilla and beat until fluffy.

Sour cream with gelatin

Ingredients:
1 stack sour cream,
4 tbsp powdered sugar,
1 tsp gelatin.

Preparation:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it is natural. Soak gelatin in ½ cup. warm water and leave to swell for 15-30 minutes. Then dissolve it in a water bath (or in the microwave), without bringing it to a boil, and let it cool. Meanwhile, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out runny, so use a springform pan to layer the cake layers. After assembling the cake, place it in the refrigerator overnight. Sour cream will be like a soufflé.

Sour cream - base with sugar

Ingredients:
500 g sour cream,
250 g sugar,
10 g vanilla sugar.

Preparation:
The ratio of sour cream and sugar should be no less than 2:1. Mix the cooled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream

Ingredients:
4 tbsp sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp. powdered sugar,
1 packet of vanilla sugar.

Preparation:
Combine the chilled cream and sour cream, place the bowl with crushed ice or cold water with ice and beat with a mixer at low speed until fluffy. Gradually, without ceasing to beat, add sifted powdered sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream and butter cream

Ingredients:
1 stack sour cream,
1 stack milk,
1 stack butter,
1 stack powdered sugar,
flavorings - to taste and desire.

Preparation:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.

Sour cream with walnuts

Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.

Preparation:
Mix very cooled sour cream with sugar and beat until fluffy and sugar is completely dissolved. Chop the walnuts, lightly fry in a dry frying pan and cool. Add to the cream, add flavoring to taste and desire and stir until smooth.

Sour cream with cottage cheese and nuts

Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.

Preparation:
Combine sour cream and cottage cheese and beat until fluffy. You can first rub the cottage cheese through a sieve (just do not put the cottage cheese through a meat grinder). Continuing to beat, add powdered sugar. Add chopped nuts (walnuts, peanuts, cashews) fried in a dry frying pan to the finished cream.

Sour cream and protein cream

Ingredients:
250 g sour cream 30-33% fat,
250 g sugar,
4 squirrels,
10 g vanilla sugar.

Preparation:
Strain the sour cream by placing it in a sieve lined with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, being careful not to get any yolk in them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled egg whites separately in a clean, dry bowl, first at low speed until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until thick (hard peaks). Gently add sour cream into the protein cream, little by little, stir. Use immediately.

Lemon cream with sour cream

Ingredients:
2 stacks thick sour cream,
1.5 stack. Sahara,
20 g gelatin,
1 lemon.

Preparation:
Scald the lemon, wipe dry with a towel and remove the zest using a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ cup. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After this, pour in lemon juice, gelatin, beat and add lemon zest.

Sour cream creme brulee

Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.

Preparation:
For this cream, you can buy ready-made boiled condensed milk, but quite often, instead of real condensed milk, a dairy-vegetable product is boiled. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, add water and cook on the stove for 2 hours. If the water boils away, add boiling water. Cool the finished boiled soup. To prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk turns out to be quite thick) and beat until fluffy.

Sour cream with condensed milk

Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk,
½ lemon (juice)
1 tbsp. cognac or liqueur.

Preparation:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.

You can add natural juice to the finished sour cream prepared according to any of our recipes - it will add not only taste and aroma, but also give your cream a delicate shade. If you don't have fresh berries on hand, use jam syrup. Some of the sugar can be replaced with liquid honey; this is especially important when preparing Medovik. If you decide to add chopped almonds, enhance their flavor with a liqueur like Amaretto.

Sour cream is also good as an independent dessert: put sour cream in vases, layering it with nuts or pieces of fruit and berries, and put it in the refrigerator for a couple of hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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.

Sour cream for sponge cake

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.

Sour cream with gelatin for cake - recipe

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.

Curd and sour cream for cake

By slightly changing the traditional recipe, you can get an original curd and sour cream. 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.

Custard sour cream

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.

Sour cream with condensed milk for cake

If the cakes turn out to be too dry and hard, then you can use a miracle recipe with which you can prepare sour cream with condensed milk. 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.

Creamy sour cream for cake

The universal filling is creamy sour cream, which is fluffy and tender. 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.

Sour cream and butter cream for cake

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.

Sour cream and chocolate cream

A great way to decorate a cake for 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.

Ingredients:

powdered sugar - 2 tbsp. l.;
cocoa powder - 2 tbsp. l.;
sour cream - 300 ml.

Preparation

Combine cocoa with sugar and mix well, slowly add sour cream and grind the ingredients.
Then beat the mass with a mixer until smooth.
Grease the cakes with the prepared cream.