Sour cream butter cream. How to make sour cream thick for a cake

Alexander Gushchin

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

Content

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 it. taste qualities. 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 tasty 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 peppers, cherry extract, saffron, cocoa, honey. 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 it is advised to cool everything before starting the preparation of the filling necessary products, utensils and tools. 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:

1. Mix chilled ingredients
2. Beat with a mixer at maximum power until a homogeneous lush mass appears.
3. 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 for filling fruit salads and making 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:

1. Place milk product into a bowl, beat it with a mixer / blender for 3 minutes.
2. Start adding condensed milk here in a thin stream without stopping the device.
3. Pour alcohol, vanilla extract, squeezed lemon juice into the whipped mass.
4. 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:

1. Pour gelatin with warm water (100 ml), leave aside.
2. Whip the dairy product with sugar and any seasonings to your taste.
3. Hold the swollen gelatin in a water bath or send it briefly to the microwave oven.
4. 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 cook 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:

1. Blend milk products with a blender/mixer until smooth.
2. Without stopping to work with the device, add to the products powdered sugar.
3. 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:

1. Beat the butter, preheating it to room temperature.
2. Add fermented milk product and continue to use the mixer/blender at low intensity.
3. Gradually add condensed milk, speeding up the operation of the device.
4. 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 step by step recipe with a photo of 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:

1. Pre-cool the dairy products, then pour them into a bowl and dip the dishes in cold water.
2. Beat the mixture with a whisk until foam forms.
3. Gradually pour in the sweet powder and vanilla, continuing to work with a whisk.
4. 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 oil it turns out 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. In addition, to get a colorful filling for the cake, you can add to the list of ingredients food coloring.

Ingredients:

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

Cooking method:

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

Custard

When solidified, custard from sour cream turns out to be very dense, thick, so it is often used to decorate the tops of cakes. Combine custard creamy filling you can with nuts, shortbread crumbs, chocolate dragees, 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:

1. Pound the egg with sugar, place the bowl on a slow fire, bring to a boil and add the flour.
2. Thoroughly mix the ingredients, continuing to simmer over low heat.
3. Add vanillin, a fermented milk product, to this. Continue stirring with a wooden spatula.
4. When the mixture becomes thick, remove the dishes from the oven and beat its contents with a blender.
5. When finished product cool, add separately whipped butter at room temperature to it and beat the mass again.
6. 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:

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

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Sour cream is not as popular as it is made from butter or protein. And it's all about his instability. But there are desserts that use only sour cream - Zebra, Tenderness or Honey cake. Due to its consistency, the cream perfectly impregnates the cakes.

Sour cream can be modified by adding gelatin or agar-agar to it, in which case you will get delicate dessert or you can assemble a cake with layers of cream equal to the thickness biscuit 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 really lush, tender and velvety, you should follow some important rules:

• It is advisable to take sour cream for cream at home. If this is not possible, buy sour cream with a high fat content in the store, at least 30%, but in no case the so-called “sour cream product”, nothing good will come of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on the price, expiration date, product composition and the integrity of the producers (well, if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
• In order for the sour cream to whip up easier and be lush, 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;
• Sour cream should be cooled very well before whipping;
• And, perhaps most importantly, sour cream should be the freshest.

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

Sour cream - base with powdered sugar

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

Cooking:
Cool the sour cream in the refrigerator. Put the dishes with sour cream in ice water or in snow. Using a mixer, beat the sour cream until a thick, fluffy foam can be held on the whisk. Add the sifted icing sugar and vanilla sugar, mix and use immediately to layer the cakes.

Sour cream - base with powdered sugar (another way)

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

Cooking:
Sour cream should be drained before cooking. To do this, line a colander with a double layer of gauze, put sour cream on it and leave to strain for 3-4 hours. After that, refrigerate the sour cream. Next, put the sour cream in a bowl in which it will be whipped, put 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.

Cooking:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it be 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 to a boil, and let cool. In the meantime, 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 to be watery, so use a detachable form for a layer of cakes. After collecting the cake, put 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.

Cooking:
The ratio of sour cream and sugar should be at least 2:1. Mix the chilled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream cream

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

Cooking:
Combine the chilled cream and sour cream, put the dishes with them in crushed ice or cold water with ice and beat at low speed mixer until fluffy. Gradually, without ceasing to beat, add the sifted icing sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream oil cream

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

Cooking:
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.

Cooking:
Mix heavily chilled 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, drip flavoring to taste and desire and mix until smooth.

Cream 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.

Cooking:
Combine sour cream and cottage cheese and beat until fluffy. Cottage cheese can be pre-rubbed through a sieve (just do not pass the cottage cheese through a meat grinder). Continuing to beat, add the powdered sugar. Add chopped, dry-fried nuts (walnuts, peanuts, cashews) to the finished cream.

Sour cream protein cream

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

Cooking:
Strain the sour cream by putting it in a sieve covered with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, making sure that the yolk does not get into them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled proteins in a clean, dry bowl separately, first at low speed, until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until a dense mass (hard peaks). IN protein cream Gently, little by little, add sour cream, mix. Use right away.

Lemon cream on sour cream

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

Cooking:
Scald the lemon, wipe dry with a towel and remove the zest with a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ stack. 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. Then pour in lemon juice, gelatin, beat and add lemon zest.

Sour Cream Brulee

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

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

Cooking:
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.

In the finished sour cream, prepared according to any of our recipes, you can add natural juice- it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries not at hand, use jam syrup. Some of the sugar can be substituted liquid honey, this is especially important when preparing "Honey cake". If you decide to add crushed almonds, enhance its flavor with a liqueur like Amaretto.

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sour cream cake has a delicate texture and a light, subtle sourness. This is the ideal solution for impregnating biscuits. With the use of sour cream, you can cook many options for delicious fillings.

For sponge cake sour cream is the easiest option to prepare. He saves everything beneficial features sour cream, as it is not subjected to heat treatment.

Ingredients:

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

Cooking:

1. To make the cake delicious, you need to properly prepare the cream. Despite its simplicity, simple tips should be followed. The cream should be dense and lush, otherwise it will flow out. Use should be sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
2. The beater must be clean and dry.
3. Pour in sour cream. Pour in sugar. Add vanillin.
4. Start mixer.
5. Beat until the mass becomes dense.
6. If you tilt the container and the cream does not spread along the walls, then you get the perfect result. If the mass is watery, continue beating.

Biscuit recipe

Biscuit soaked in cream based on sour cream gives the cake a special tenderness.

Ingredients:

• sour cream - 750 g;
• powdered sugar - 300 g.

Cooking:

1. Prepare a saucepan. Take a sieve, you can use a colander. The diameter must match.
2. Prepare a clean cotton cloth. Cover the sieve. The ends should hang down at the edges.
3. Pour sour cream, cover with the remaining cloth. Put in the refrigerator overnight.
4. During this time, the whey will drain into the pan. Sour cream will become thicker and will easily separate from the fabric.
5. Prepare a deep container. Pour in ice water.
6. Place a smaller container in the water.
7. Spread sour cream.
8. Pour in powdered sugar.
9. Start the mixer, beat for at least a quarter of an hour.

For honey cake

In order for the cream for the honey cake to ideally soak the cakes and not turn them into porridge, you need to beat it correctly. Delicate, beautiful cream has a silky texture and blends perfectly with honey cakes.

Ingredients:

• weighed sour cream - 520 g;
• oil - 90 g;
• sugar - 115 g.

Cooking:

1. Place the container on water bath. Spread sour cream with sugar.
2. Boil for an hour and a half, stirring every 10 minutes.
3. The mass will become silky with a slight caramel tint.
4. Remove from fire. Add oil. Stir. Cool down.

With condensed milk

Sour cream with condensed milk is a godsend for any housewife. With the minimum time spent, you get a magnificent, airy, amazingly tasty dessert.

Ingredients:

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

Cooking:

1. Place sour cream in a bowl.
2. Turn on the mixer at high speed.
3. Beat for four minutes. The product will be saturated with oxygen, acquire density and become airy.
4. Pour in condensed milk. Add lemon juice. Sprinkle vanilla. And lastly, cognac.
5. Start the mixer again. Set high speed. Beat for half an hour.
6. Cover with foil. Put in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when you need a thick layer of cream between biscuits. He will not settle even under heavy cakes. Lubricate should be immediately, as soon as the cream has been prepared.

Ingredients:

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

Cooking:

1. Pour the egg into the pan, add sugar. Grind until smooth.
2. Pour in the flour.
3. Pour in sour cream. Mix.
4. Put in a water bath.
5. Boil until thickened.
6. Place part of the oil (50 g).
7. The remaining oil should be at room temperature.
8. Place in container. Beat with a mixer until fluffy.
9. Enter into the resulting composition sour cream base. Add in portions of a couple of spoons, without ceasing to beat.
10. If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

with gelatin

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

Ingredients:

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

Cooking:

1. Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
2. Pour water into a saucepan. Boil. Place the container with gelatin on top of the pan.
3. While stirring, wait for the gelatin to dissolve. Carefully monitor the condition, if the mass boils, the dessert will be spoiled.
4. Pour sour cream into a bowl. Sprinkle with powdered sugar. Beat until a homogeneous mass is formed.
5. Pour gelatin, do not rush, add in a small stream. Do not be afraid if the mass has become completely liquid.
6. Keep in the refrigerator for an hour.
7. If time is short, and you need to cook a delicacy faster, increase the amount of gelatin.

Chocolate and sour cream

amazingly beautiful and delicious cream suitable for layering cakes and decorating baked goods.

Ingredients:

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

Cooking:

1. Break the chocolate into pieces. Place in a bowl, mix with butter. Melt. You can use the microwave, but do not boil.
2. Mix. Cool down.
3. Whisk sour cream with salt and vanilla extract.
4. Enter the chocolate mass.
5. Continuing to beat, pour in portions of powdered sugar. You may need more or less of it. The mass should become creamy, thick.
6. For impregnation, the base can be used immediately. If you want to make a cream decoration, you should cool it.

sour cream - 210 ml;

sugar - 80 g;

vanilla sugar - a pack (optional).

Cooking:

1. If used soft curd, which has a homogeneous structure, it does not need to be further processed. Cottage cheese home cooking or granular should be passed through a meat grinder or beat using a blender. You can use a sieve and grind.
2. Instead of sugar, it is better to use powdered sugar, for this, use ready-made or grind sugar. Due to this, the sweet component will be evenly distributed throughout the cream.
3. Sour cream will need the highest fat content. Ideally, if you leave it in gauze, in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
4. Combine ingredients. Whisk. Leave in the cold for a couple of hours.

Secret: how to make sour cream cake thick?

The easiest cream to prepare, not everyone gets thick.

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

1. To get a thick creamy substance, the fat content of sour cream should be the highest (33%).
2. Thickness depends on the speed and time of whipping. Beat should be about half an hour, at least.
3. Refrigerate sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never give a thick creamy result.
4. If the cream turned out to be watery, starch will help save the situation. Add this ingredient to the cream, stir and refrigerate.
5. Gelatin powder will also come to the rescue. It helps shape the cream.
6. If you want to get a denser and thicker consistency, add oil to the cream. But in this case, the cream will become more high-calorie.
7. A good helper is a food thickener. It can be purchased at any store and used following the instructions printed on the pack.

Sour cream - best recipes. How to properly and tasty cook 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, the preparation of sour cream requires very simple and available ingredients. Thirdly, this cream is quite versatile. Those with a sweet tooth can make it very sweet, and those who do not really like cloying sweetness make sour cream with a little granulated sugar. And the biggest plus of sour cream is that it goes well with cakes from any dough. Moreover, thanks to the sour cream cream, even those cakes that were overexposed in the oven and turned out to be dry are perfectly soaked.

In order to prepare sour cream, you just need to combine everything in a bowl necessary ingredients and beat them well with a mixer until a fluffy homogeneous mass is obtained. It would seem, what could be easier? But there are a huge number of recipes for making sour cream. Sour cream can be with gelatin, cottage cheese, milk cream, condensed milk. It can even be cushy. So here, too, your culinary fantasy will be where to roam.

Sour cream - food preparation

To prepare a traditional sour cream, you will need sour cream and granulated sugar. Sour cream should be fat, thick and, of course, fresh. Sour cream with a low fat content will not whip, the cream will turn out to be liquid and simply drain off the cake. If it so happened that you only have low-fat sour cream, then you will definitely have to use a cream thickener. In order to dissolve granulated sugar faster during whipping, it is recommended to replace it with powdered sugar.
To make 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 more.
If you want the cream to harden well and keep its shape, then you can’t do without gelatin.
Sour cream - the best cooking recipes

Recipe number 1. sour cream

We bring to your attention the easiest recipe for sour cream. 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 the ingredients with a mixer until a thick homogeneous cream is obtained.
Sour cream is ready!

Recipe number 2. Custard sour cream

Very original recipe cooking custard based on sour cream. This cream turns out to be very tasty and perfectly soaks the cake layers.
To prepare the custard sour cream, you will need the following ingredients:
1. Sour cream - 250 grams.
2. Chicken eggs - 1 piece.
3. Sugar - 130 grams.
4. Wheat flour- 2 tablespoons.
5. Butter - 150 grams.
Cooking instructions:
1. Put sour cream in a bowl, drive in one chicken egg, add sifted flour and granulated sugar. Thoroughly mix everything until smooth. We put the bowl in a water bath, heat its contents until thickened with constant stirring. 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 you must first remove it from the refrigerator. Transfer soft butter to a bowl and beat with a mixer. Small portions We begin to introduce oil into a bowl of cream, while working with a mixer. The mass should become lush and homogeneous.
Custard sour cream is ready!

Recipe number 3. Lemon sour cream

Thanks to the lemon, the cream becomes fragrant and refreshing. This cream is ideal for those who do not like too sweet cakes.
To prepare 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:
We keep sour cream in the refrigerator for several hours before preparing the cream. Transfer the chilled sour cream to 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 whipped sour cream in a thin stream and add condensed milk. Once again, beat everything well until a lush homogeneous cream is obtained.
Lemon sour cream is ready!

Recipe number 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. Sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour gelatin with half a glass of cold water, wait until it swells. Then we put a bowl of gelatin in a water bath, heat it with constant stirring until the gelatin is completely dissolved. After that, 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 a homogeneous thick mass and complete dissolution of sugar. Pour gelatin into the resulting mass in a thin stream, beat again. Immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!

Recipe number 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. Sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. We wash the strawberries under running water, remove the stalks and cut into small pieces. If the strawberries are medium-sized, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice, leave for twenty minutes until swelling. We put a bowl with swollen gelatin in a water bath, warm it up until the crystals are completely dissolved. Remove the bowl from the water bath, leave to cool.
3. We shift the pre-chilled sour cream into a deep bowl, add granulated sugar, beat until a homogeneous fluffy mass. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream, mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, refrigerate for thirty minutes and serve as a dessert.
sour cream strawberry cream ready!

Recipe number 6. Sour cream with cream

Incredibly delicate, 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. Milk cream - 300 ml.
3. Sugar - 100 grams.
Cooking instructions:
The bowl in which the cream will be prepared is pre-cooled in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick fluffy mass. Then gradually introduce granulated sugar, while continuing to work the mixer. When the sugar is completely dissolved, we introduce sour cream into the resulting mass. Once again, beat everything together well until a homogeneous cream is obtained.
Sour cream with cream is ready!

Recipe number 7. Sour cream with cottage cheese and peaches

This cottage cheese - sour 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. 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 a bowl with cottage cheese, beat with a mixer until smooth. Now in the resulting sour cream - curd mass we drive in two chicken eggs and potato starch, beat everything together again.
2. Wash the peaches under running water, cut, remove the seeds. Cut the peaches into small pieces, put in the cream and mix. Canned peaches can also be used to make this cream. In this case, granulated sugar can be omitted altogether. This cream goes well with any pastry pie.
Sour cream with cottage cheese and peaches is ready!

1. Ideally, homemade sour cream should be used to make sour cream. Store-bought sour cream contains whey, because of this, the cream can turn out to be liquid. Therefore, if you use purchased sour cream, then you must first weigh it. To do this, line the colander with gauze folded in several layers. Put sour cream on gauze and tightly tie the ends, leave sour cream for several hours, during which time all the whey should drain.
2. Pre-chilled sour cream whips much better and faster.
3. Beat homemade sour cream gently, the main thing here is not to overdo it, otherwise you risk turning sour cream into butter.
4. Often, granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To avoid this, use icing sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. Cottage cheese must be rubbed through a sieve several times to make the cream homogeneous without curd grains.
6. To give sour cream rich creamy taste, add heavy milk cream or soft cream cheese to it.

It is difficult to find a person who would not try a cake with sweet sugar and sour cream filling. It seems to bring back to childhood, when there was no such a huge variety of products, and the housewives came up with whole culinary masterpieces"from nothing".

It is not difficult to prepare a cream for a cake with sour cream and sugar, however, in order for the output mass to fully meet your expectations, you need to be patient. In addition, it is important to choose the right and as fresh ingredients as possible.

Cooking cream of sour cream and sugar

The fermented milk base should be fatty (over 30%) and thick.

We will need:

• 500 grams of sour cream. The product should be as fresh as possible - if sour cream has been in the refrigerator for several days, it is not suitable for cooking;
• 200 grams of granulated sugar.

Cooking a classic cream of sour cream with sugar:

1. We take out the fermented milk product from the refrigerator. Beat with a mixer or blender for 4-5 minutes.
2. We introduce granulated sugar, beat for another five minutes.
3. Ready.

How to determine that the mass is ideal and will not spoil your culinary creations? The finished cream with sour cream and sugar should be lush, strong and uniform. Try to spread a little on your finger - the sweet mass should not flow down.

How to diversify the taste of the cream

We offer several options for interesting additions to the base, which will make its taste even more interesting:

• Nuts. It can be almonds, cashews, hazelnuts or walnuts, For example. Nuts need to be dried in the oven and crushed as much as possible. To finished cake was not too cloying, the amount of granulated sugar should be reduced by about one and a half times compared to the base (how to make the main cream with sour cream and sugar, see above).
• Lemon juice. 2 tablespoons of juice and grated zest of one citrus are enough to give the cake layer a subtle and unique lemon flavor.

A little trick from experienced housewives: if you can't find a suitable store-bought sour cream, mix it with an equal amount of heavy cream or a homemade sour cream product. You will get the ideal mass for the preparation of the base in terms of consistency and fat content. Proportions for