Recipe for airy sour cream cream. Sour cream for cake. What makes sour cream cream thick?

A variety of recipes allows you to cook sour cream for sponge cake for every taste: chocolate, curd, fruit, custard. To make the layer successful, you need to use only fresh high-fat sour cream.

This recipe can be used as a base for a wide variety of layers.

To prepare the cream you will need:

• 0.5 kg sour cream;
• 220 g sugar (can be replaced with powder);
• 1 g vanillin.

Cooking technology.

1. Place sour cream in a blender bowl.
2. Pour in a small portion of sugar, beat, then add sugar again and stir again. Repeat this process until the sweet ingredient is gone. It must disperse completely so that the crystals in the finished cream do not crunch on the teeth.
3. Add vanillin and beat the mixture for another 2 minutes (the powder can be replaced with a bag of vanilla sugar). The total operating time of the blender should not exceed 12 minutes.

Sour cream, when combined with sugar, becomes more liquid. If the cream spreads too much over the cake and the required layer is not formed, you can add a thickener to the mixture: corn starch, gelatin, pudding mixture or milk powder. The consistency can be easily checked by turning the spoon with the cream vertically: the mixture should not drip. Liquid sour cream can be used as an impregnation for sponge cakes.

Recipe with gelatin

This method will allow you to prepare a cream soufflé for Bird's Milk type cakes.

Ingredients:

• 300 g sour cream (preferably country);
• 100 g powdered sugar;
• 6 g granulated gelatin;
• 100 ml milk (plain water will also do);
• 5 g vanilla sugar.

Cooking method.

1. Gelatin granules are stirred in milk or water and left to swell for half an hour at room temperature. It is important to use the exact amount of this product indicated in the recipe, otherwise you will end up with jelly instead of cream.
2. The bowl of gelatin is then placed on water bath and heat until the granules are completely dissolved. Do not allow it to boil, otherwise the substance will lose its properties. The composition must be stirred periodically.
3. In a separate container combine cold sour cream, both types of sugar, and powder. Beat the ingredients in a blender or mixer at medium speed for 7 minutes.
4. At the end of whipping, add cooled gelatin and stir for another 2 minutes.
5. Sour cream with gelatin can be used either immediately after preparation or chilled.

If you don’t have the powder needed for this recipe on hand, you can prepare it yourself by grinding it in a coffee grinder granulated sugar. In extreme cases, regular sugar with small crystals will do.

Curd and sour cream

In order for this cream to have the ideal consistency, you need to follow the technology for its preparation. The products are cooled in advance and whipped for a strictly defined time.

You will need:

• 250 g sour cream 20% fat;
• 200 g cottage cheese 9% fat;
• 100 g fine granulated sugar.

Cooking technology.

1. If the cottage cheese is not homogeneous, rub it through a sieve: there should not be a single lump. You can beat it with a mixer.
2. Add sour cream to the curd mixture and beat in a blender. You need to do this for 8 (maximum 10) minutes.
3. During the beating process, sugar is added to the ingredients in parts. The blender is not stopped.
4. Before use, keep the sour cream and curd cream in the refrigerator for 2 hours.

Helpful advice: if you need to get a more liquid cream (for example, for impregnation), you can dilute the curd and sour cream mass with a small amount of milk.

With added cream

Adding cream allows you to get a thicker, more stable cream that does not settle even after several hours. The recipe is suitable for those who do not like the sourness of classic sour cream.

The following products will be required:

• 800 g sour cream;
• 300 g whipping cream;
• 250 g powdered sugar.

Cooking steps.

1. First of all, sour cream is freed from excess liquid. To do this, line a colander with 3 layers of gauze, spread sour cream on it, and cover it with the edge of the gauze. Place the colander on the pan, cover with a lid and put in the refrigerator overnight (at least 6 hours).
2. Thick sour cream, chilled cream and powder are placed in a blender bowl. Beat first at low speed until the powder dissolves, then at high speed. The whole process should take no more than 5 minutes.
3. If the mass is not thick enough, you can add a small amount of powder.

Chocolate sour cream

Gourmets will appreciate this cream, which combines the pleasant sourness of sour cream and the bitterness of real chocolate.

To prepare you will need:

• 0.5 kg sour cream;
• 110 g sugar;
• dark chocolate bar with maximum cocoa content (100 g);
• 40 ml milk.

Cooking method.

Helpful advice: To enhance the aroma and taste of chocolate sour cream, you should add a little crushed hazelnuts or walnuts.

1. Pour milk into a saucepan and add chocolate broken into pieces.
2. Place the container in a water bath, stirring the contents constantly until the slices are completely melted.
3. The resulting glaze is cooled at normal temperature.
4. Sour cream is combined with sugar and mixed with chocolate mass. You should get a cream of a pleasant brown color with a cocoa aroma.

With condensed milk

The cream for this recipe is best prepared with boiled condensed milk. The white milk mixture turns out to be very liquid and is suitable for soaking, but not for layering cakes.

Required ingredients:

• 300 g sour cream;
• 300 g condensed milk;
• 2 drops vanilla essence.

Step by step recipe.

1. Use store-bought condensed milk or boil it tin can white milk in a saucepan with water for 2 hours, adding liquid if necessary.
2. Beat the sour cream with an immersion blender for 2 minutes until it becomes thick.
3. Condensed milk is introduced 2 at a time dessert spoons without stopping whisking.
4. At the end, add the essence and mix the mass at low speed for another 1 minute.
5. Before layering the cakes, keep the cream in the cold for 2 hours.
6. If liquid cream is used as an impregnation, it is poured over a warm sponge cake, while the thick mass is applied exclusively to cold cakes.

Cooking technology.

1. In a small saucepan with a thick bottom or a thick-walled saucepan, mix all the ingredients, except for the oil.
2. In another, larger pan, boil water, then place the first container in it.
3. The cream is boiled in a water bath (over low heat) for 20 minutes, stirring constantly and making sure that there is no strong boiling. The hot cream may seem too runny, but it thickens as it cools.
4. Remove the butter from the refrigerator in advance so that it becomes soft. You can bring it to this state by heating it in the microwave for 10 seconds.
5. Beat soft butter with a mixer at low speed until foamy.
6. Cooled down custard combine with oil and stir with a mixer. You should get a fairly thick plastic mass, which is ideal for layering cakes.

Sour cream-banana layer

This cream is very light and healthy, so it is ideal for cakes intended for children.

Required Products:

• 250 g sour cream;
• 60 g powdered sugar;
• lemon;
• 2 medium ripe bananas.

Recipe.

1. Bananas are washed, peeled and mashed with a fork or masher. If a smooth cream is required, the fruit is crushed in a food processor. To make the cream feel chunky, the bananas can be finely chopped.
2. Add cold sour cream and powder.
3. Mix all ingredients with a whisk. If desired, you can use the food processor again.
4. Wash the lemon, pour boiling water over it, cut off a part from which 5 ml of juice is squeezed out.
5. Add lemon juice and mix the cream again.

To diversify desserts, sour cream based cream can be tinted with natural ingredients: honey, cocoa powder, butter, and also supplemented with nuts, coconut flakes, candied fruits, dried fruits, fresh and frozen berries.

No similar materials

Home sponge cake with homemade cream - an incomparable, unsurpassed delicacy. However, experienced chefs know: properly whipping low-fat sour cream and turning it into a fluffy and dense white cloud is a difficult task. If you are unable to find suitable raw materials, do not despair - there are different ways thicken the sour cream. They will help you prepare the signature dish perfectly. holiday dish.

List of recipes in the article:

How to make sour cream thick?

Photo by Shutterstock

Culinary tricks: how to make thick sour cream without additives

Before you start preparing sweet biscuit cream, you must place an unopened bag or seal it closed jar with fresh sour cream in the refrigerator. When fermented milk product When cool enough but not frozen, immediately place it in a mixing bowl.

In order not to encounter problems when preparing the cream, it is best to immediately buy natural thick sour cream with a fat content of at least 33%. If you decide to whip a rustic product, do not overdo it - it may turn into oil

Add granulated sugar to cold sour cream to taste and beat the cream with a broom for 5 minutes: first at low speed, then at high speed. The total preparation time for lush, delicious sour cream grounds is 10 minutes.

If sour cream stubbornly refuses to thicken, use it to make delicious dessert. Add diluted gelatin (20 g per 600 ml of boiling water), 6 tablespoons of sugar and a pinch of vanillin to 400 g of product. The dessert will thicken in the cold in 1 hour.

If you are unable to thicken the sour cream this way, try removing excess moisture from it. To do this, place a sieve or colander on a pan of suitable diameter and line its bottom with 2-3 layers of clean, well-ironed gauze. Pour sour cream over it and place the dish in the refrigerator overnight. After this, you can start preparing the sour cream. The described manipulations usually make it possible to achieve fairly good thickening of a natural fermented milk product, even with a fat content of 15%.

When buying sour cream, study its composition. A quality product should not contain milk powder, cottage cheese, vegetable fats and nothing else but sourdough and cream. The shelf life of natural sour cream is no more than a week

To create this uniquely simple dish, we will need the following ingredients:

• Sour cream - 400-500 grams, 20% fat;
• Powdered sugar - 150 grams;
• Vanillin - 1 sachet.

For all occasions

The uniqueness and sophistication of a confectionery product lies not in the most delicate biscuit and not even in an exclusive filling, the top culinary skills is a high-quality prepared cream.

Lovers homemade baked goods, specializing in cakes and pastries, have in their arsenal many creamy sour cream recipes, both classic and those obtained as a result of their own experiments. But we can safely say that any housewife will give primacy to the king of homemade culinary creams - sour cream.

This cream is good not only because of its simplicity and availability of products. The cream is distinguished by its airiness, rich milky taste, exceptionally delicate consistency, and almost imperceptible sourness, which gives sweets a special piquancy.

Sour cream for cakes is especially popular when used by home cooks, but it can also be an ideal product in industrial production. Many confectioners quite often use it in the manufacture of their products, emphasizing the “homemade” quality of the culinary product.

Types of sour cream

Sour cream is universal; it goes well with sponge cake, shortbread cake, and any dessert, be it a soufflé or a cake. Most housewives prepare classic cream at home, but there are many variations:

• creamy sour cream;
• sour cream and honey cream;
• butter and sour cream;
• chocolate and sour cream cream;
• sour cream with gelatin added;
• custard sour cream;
• sour cream with the addition of condensed milk;
• sour cream with added fruit.

For example, for eclairs, custard, cream or butter is better; for a layer - classic or chocolate. And decorate the cake better than cream, to which gelatin is added.

Let's consider classic version our cream. To prepare high-quality sour cream at home, you need to carefully select products. Be sure to use powdered sugar and not sugar; To make the cream light and fluffy, the sour cream must be fresh, with a fat content of at least twenty percent.

Sour cream, in addition to its availability, is also useful product. We are talking about sour cream; in no case should it be a surrogate, a so-called sour cream product. Let's digress a little from the cream and focus on sour cream.

A little about sour cream

Sour cream is generally considered a Russian product all over the world, but, nevertheless, it is very actively used in Ukraine and Belarus, the Baltic states and other countries of Eastern Europe. Moreover, in many places it is called “Russian cream”.

Our favorite fermented milk product, due to its high content of milk fat, has a high nutritional value. The content of proteins, lactose and organic acids is high. At the same time, the protein contained in sour cream is easily absorbed by the body. Lots of calcium, little cholesterol, vitamins groups A, C, E, B12 and B2, a large number of microorganisms that normalize intestinal function.

Having decided on the usefulness of the main ingredient, you can begin to manufacture the product. How to make sour cream so that it takes its rightful place in the housewife’s culinary arsenal?

Preparing classic sour cream for cake

Step-by-step recipe for sour cream:

1. Place pre-cooled sour cream with a high fat content in a deep whipping container. If you don’t have sour cream of sufficient fat content on hand, strain the whey through cheesecloth and a colander, placing it in the refrigerator in advance, preferably overnight.
2. Slowly beat the sour cream with a mixer at low speed, one minute in three approaches.
3. Gradually increase the speed, and without stopping, add powdered sugar to the mixer, pour it in one tablespoon at a time.
4. Pour in the vanilla and beat until foamy for another two minutes.
5. We get amazingly lush, delicious light And thick cream for sour cream cake.
6. Grease a cake or other culinary product and be sure to put it in the refrigerator for several hours.

If you take the recipe for this traditional sour cream for cake as a basis, then you will have the opportunity to prepare it various variations. By adding cocoa during the whipping process, you get chocolate-sour cream; coffee - sour cream-coffee; and simply by mixing the ready-made cream with fresh or frozen berries and fruits, you will get sour cream and fruit cream.

Don't be afraid to experiment, create with joy, anticipation and pleasure!

Cake cream made from sour cream and sugar is the simplest and most reliable recipe for making sweet desserts. Except classic way its preparations, there are others, more interesting options. Sour cream can be made thicker or more liquid, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.

Thanks to the use of available ingredients, sour cream is particularly popular. The fermented milk product makes the cream soft and gives it a creamy taste. The main thing is that the sour cream is fresh and rich.

Ingredients:

• If you trust market products, then it is better to buy sour cream there rather than in the store. To get an airy cream, you should add fine sugar, but professional confectioners prefer powdered sugar.
• ½ kg sour cream;
• 160 g fine sugar;

a bag of vanilla powder.

1. Cooking method:
2. Place cool sour cream in a container and turn the mixer on low speed. You need to do three approaches of one minute each.
3. Then we increase the speed and pour in sugar, but not the entire amount, but in portions, one spoon at a time.

At the end, add vanillin and beat for another two minutes until fluffy.

Sweet layer with cottage cheese

Ingredients:

• Recently, desserts using cottage cheese have been in particular demand. This product is added to the dough and made into a delicate layer for various desserts.
• a pack of cottage cheese;
• 420 ml sour cream;

a bag of vanilla powder.

1. 170 g of white sand.
2. Let's start preparing the cream from sour cream and cottage cheese by grinding the curd product to a delicate consistency without a single lump.
3. Then add sour cream and turn on the mixer again.

After two minutes, add sweet sand and stir the mixture until it is completely dissolved. You can add a little vanillin for flavor.

With added oil

Ingredients:

• To prepare this cream you will need only three ingredients: sour cream, butter, sugar. Sour cream with added butter turns out tender, airy, dense and, of course, delicious. This cream is suitable not only for layering cakes, but also for filling cakes and eclairs. For the recipe, it is better to use full-fat sour cream and butter with a fat content of at least 82%.
• 140 g butter;
• 280 ml sour cream;

a bag of vanilla powder.

1. 140 g sweet powder.
2. Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.

Thick sour cream with sugar for cake

At home, it is not always possible to whip sour cream to the desired thick consistency. As a rule, the cream turns out to be liquid. But there are ways to achieve the desired thickness.

1. Many housewives claim that you can get thick cream only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy 30% fat sour cream on the market, fold gauze in four and place the fermented milk product on it. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will actually make a thick cream for the cake.
2. Many people don’t even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer running, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even equipment, that is, a bowl and whisks, must be cool. You need to stir quickly and vigorously.
3. To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they do affect its density. The only thing you should do is keep the cream mass in the cold before using it to make desserts.
4. Adding butter will also make the cream thicker, although the taste will be slightly different, and creamy mass more rich and heavy.
5. The easiest and most modern method is cream thickeners; they can be produced under different brands, but the method of use is identical for all.

Cooking with eggs

Every housewife knows that custard can be made with milk, but for many it turns out to be a discovery that such a cream can be made from sour cream and eggs.

Ingredients:

• 280 g sour cream;
• one egg;
• two spoons of flour;
• 130 g fine sugar;
• 140 g butter;
• a couple drops of vanilla extract.

a bag of vanilla powder.

1. In a water bath, melt the sweet sand along with sour cream and egg. As soon as the mass thickens, remove from heat and cool.
2. Add butter in small proportions to the sour cream and egg mixture and mix with a mixer until smooth.
3. Add a few drops of vanilla extract, mix and use as intended.

How to make with cream

To prepare a delicate cream with creamy taste you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If you don't have it, use the finest granulated sugar you can find or simply grind it in a coffee grinder.

Ingredients:

• 550 g sour cream;
• 240 g sweet powder;
• 280 ml cream.

a bag of vanilla powder.

1. If you have homemade sour cream, then it must be weighed. Place the product in cheesecloth and hang it over a container so that all the whey comes out. If this is not done, the cream will turn out liquid.
2. Place sour cream in a deep bowl, pour in chilled cream, and add powder. Start beating on low speed and then on high for five minutes. If the cream doesn't taste very sweet, add more powder.

Chocolate cream made from sour cream, sugar and cocoa

To obtain thick sour cream use butter, but such a product makes the cream heavy and changes the taste. But there is another way by which you can make the impregnation with a thick consistency - gelatin.

Ingredients:

• 280 g sour cream;
• five tablespoons of sweet powder;
• half a glass of milk (water);
• 1 tsp. gelatin;
• vanillin.

a bag of vanilla powder.

1. Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and leave until the gelatin is completely dissolved.
2. Using a mixer, mix sour cream with powder and flavoring until smooth.
3. Then add chilled gelatin, mix and let the cream brew a little.

For biscuit desserts A cream with a medium consistency is suitable. For shortbread dough, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for the meringue perfect option creams with a very dense consistency, such products may crumble under the influence of a more liquid impregnation.

You can prepare delicious sour cream for a cake at home in a matter of minutes. It is simply a godsend for lovers of “quick” cakes. Can be bought in store ready-made cakes, decorate with fruits or chocolate - and in 10 minutes your birthday cake is ready!

When my friends ask me how to cook delicious cream from sour cream and sugar for cake, I give them this proven recipe. Despite its apparent simplicity, it has its own secrets. In this recipe I will tell you how to make sour cream for a cake thick so that it holds its shape well.

Sour cream for cake

Kitchen appliances and supplies: mixer, bowl, glass, spoon.

Ingredients

How to choose the right products

• High-quality sour cream should contain only sourdough and cream.
• The higher the percentage of fat content, the better. Ideally – 30%.

Always look at the shelf life - the shorter this period, the healthier and more natural the dairy products are. Sour cream, which can be stored for a month or more, contains many additives and a minimum useful substances. The maximum storage period should be no more than 1 week.

• A high-quality product has a uniform consistency and a pure milky taste with a slight sourness, without bitterness or excessive acidity.
• Choose finely crystalline sugar, it will dissolve faster. Or you can prepare sour cream with powdered sugar for the cake.

Step-by-step preparation

Recipe video

After watching this video, you can prepare sour cream for a cake as easily and quickly as a professional pastry chef.

• If you do everything correctly and the sour cream does not thicken, add a packet of thickener to it and beat for a couple more minutes.
• If you need a very thick cream for decoration confectionery, for example, cupcakes, use weighed sour cream. To do this, place it in several layers of gauze and place it in a colander in the refrigerator for at least 2-3 hours.
• If you only have coarse sugar, you can grind it in a blender or coffee grinder.

Use Cases

• Sour cream is perfect for... Honey cakes They have a dry consistency, so for good impregnation, prepare a double portion of the cream.
• Prepare for the children. It is not only tasty, but also very healthy, thanks to the carrots in its composition.
• This cream is also prepared for cakes and is very easy to prepare, as well as for many other cakes.
• You can prepare desserts such as “Prunes with nuts”, “Sour cream delight with fruits” and others. They are served in bowls and decorated with berries, fruits and chocolate.

Other cooking options

• In addition to this basic recipe, there are many other cooking and filling options. If you replace half the sour cream with pureed cottage cheese, you will get a delicious cake cream.
• To prepare, replace part of the sour cream, but no more than half, with condensed milk. In this case, add sugar to taste.
• You can add a little sifted cocoa - you get a gorgeous chocolate taste.
• Coffee lovers will rightfully appreciate coffee cream, adding a few spoons of instant coffee to the sour cream before whipping.
• You can also add chopped nuts or berry puree, rubbed through a sieve.

I hope you don’t have any more questions about how to make sour cream for a cake. If there are any left, write in the comments, I will be happy to answer them. Delicious cakes and desserts to you!