Thick sour cream for cake decoration is, in fact, a fluffy mass that is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as a basis for the creamy substance should have a fairly high fat content - 33%. In this case, it is best to use a rustic one.

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

If you don’t have high-fat sour cream on hand to prepare a creamy product, you can use what you have, but for this it makes sense to take the advice of experienced confectioners.

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

Tools for thickening the cream

If your sour cream is too thin, then it makes sense to ask yourself why this happened and how to make it thicker in the future. How much and what ingredients to use to make the base itself thicker.

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

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

Beating time and conditions. When mixed with powdered sugar, sour cream becomes more liquid in any case. Therefore, to correct the situation, you need to beat it as long and as intensely as possible. Do not forget that it is better to cool the product before whipping;

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

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

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

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

Ways to make sour cream thicker

If, when preparing a cream product for a cake, it turns out liquid, you can use the advice of experienced confectioners.

In this article we will look at three main ones.

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

The second way to make a too liquid cream thick involves using gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. We should not forget that it holds its shape well. You don't need many components for this. One cup of sour cream requires approximately 10 grams of gelatin or agar-agar powder and is prepared according to the instructions on the package. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) to swell. After which they dissolve in a water bath, and the already cooled solution is added to the cream. In this case, before introducing the gelling solution, during and after, the cream product is whipped. After decorating the cake, it must be placed in the refrigerator for some time.

There is a third way to make a cream that is too liquid and thick. It is rightfully considered one of the most natural ways. No additives are used here. To do this, you need to remove the whey. You need to take the gauze and roll it up into at least three layers. After which the sour cream is laid out on cheesecloth, its ends are collected and tied at the top. Next, it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.

Recipes for making thick sour cream

Recipe for sour cream with gelatin

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

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

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

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

Recipe for sour cream with starch

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

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

Recipe for sour cream with thickener

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

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

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

Recipe for sour cream with butter

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

For this amount of sour cream you will need 100 grams of butter. In this case, the oil must first be softened. After that, it is ground with 125 grams. Next, you need to beat it until it turns white. When it turns white, add the remaining sugar, sour cream and essence to taste and beat everything with a mixer in a fairly intensive mode for fifteen minutes. The result is a dense and thick cream. Before layering the sponge cake, it is better to put it in the refrigerator for a while.

Recipe for sour cream with condensed milk

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

The sour cream, cooled in the refrigerator, is whipped for fifteen minutes. Separately, mix the butter with condensed milk and beat until smooth and airy. Next, the whipped sour cream mixture is added to the butter mixture, everything is thoroughly mixed with a silicone spatula and whipped again. The finished cream product can be used for layering the cake, as well as for filling and eclairs.

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

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - “sour cream”. It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for honey cake and sour cream biscuits. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.

Standard sour cream is prepared from 3 required products:

1. Fat sour cream.
2. Powdered sugar.
3. Vanillin.

How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.

Ways to make thick sour cream

How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:

1. Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
2. Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
3. Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
4. Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
5. A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
6. Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.

These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and a pinch of vanillin. Additional components are taken in accordance with the recipes provided below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.

Sour cream with added starch

How to make sour cream thick using starch? The volume of ingredients indicated above will require only two teaspoons of powder. The chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of whipping, starch is added and whipped again. In order for the cream to set and thicken, it is put in a cool place for half an hour.

Impregnation with added oil

Another 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.

Sour cream using a thickener

How to make sour cream thick? Dry concentrated is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.

As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.

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

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

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

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

Simple sour cream

Ingredients

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

How to make sour cream

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

Custard sour cream

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

Ingredients

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

How to cook

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

Lemon sour cream

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

Ingredients

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

Recipe

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

Sour cream with gelatin

A very strong cream that holds its shape well.

Ingredients

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

Preparing sour cream with gelatin

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

Bon appetit.

How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and baked goods. Impregnation for confectionery based on sour cream is a classic in almost all home recipes. Confectionery factories produce a lot of products with this impregnation; they manage to make it thick, fluffy and tasty. Homemade sour cream always turns out “wet” for some reason and most often liquid. Moreover, the recipe is chosen correctly and the proportions are observed - why does it turn out this way? To achieve the desired effect, you need to know some of the nuances of preparation and use them in practice.

Features and composition of sour cream based cream

Sour cream for cake is considered the most elementary to make and the most affordable in terms of the required ingredients. It is used to soak sponge cakes, sour cream, eclairs and other types of pastries and cakes. The impregnation in question has many advantages:

• homemade sour cream is universal - it can be made very sweet, and those who do not like cloying sweetness can prepare it with a small amount of sugar;
• it has a very simple and affordable recipe;
• anyone who knows a little about confectionery can make it at home;
• The preparation is very simple and takes little time;
• classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

You can use the thickest and richest sour cream you can find for cooking. Keep the cream in a cool place (refrigerator) so that it “sets” well. But all these manipulations do not guarantee that it will be truly thick. To get a thick sour cream, you need to use some cooking tricks.

Preparing components to create thick sour cream

The main ingredient - sour cream should be with the appropriate percentage of fat content and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.

• If you don’t have fatty sour cream on hand, you can use a cream thickener.
• To speed up the process of dissolving sugar during whipping, it can be replaced with powdered sugar.
• A complex recipe for sour cream for cakes may contain cottage cheese, butter, eggs, condensed milk and fruit.

If you need the cream in a dessert dish to keep its shape, then you can’t do without gelatin. Here are some components that will help you prepare thick sour cream yourself at home:

• Density and quality properties of sour cream. The fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use it should be placed on gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of preparing a delicious sour cream with a dense consistency.
• Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the beating process takes place, the longer the contact lasts, and the more insignificant are the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speed. Temperature is very, very important here, so you need to pre-cool all the ingredients and the bowl.
• Starch. Sour cream with a thick consistency can be made at home using corn or potato starch. After adding this component to the recipe, you need to keep all the contents in the refrigerator for a while.
• Butter. The combination of these components slightly changes the nutritional value, consistency and taste. In fact, this is a completely different type of filling, but it can replace the classic recipe.
• Gelatin. This product is considered an ideal thickener. Its use requires cooling, it affects the taste quite a bit, but it absolutely affects the thickness of the final mass.
• Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners come in different brands and differ in consistency or name, but the recipe for preparing them is the same.

All these components help create a thick, fluffy, tasty dish during the cooking phase. In already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it’s better to prepare all the components from the beginning so that you don’t have to redo the work later.

Recipes for making thick sour cream impregnation

To make classic sour cream and soak a medium-sized cake with it you will need:

• rich fresh sour cream – 500 g;
• granulated sugar (not coarse) – 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder – 100 g;
• vanilla essence – one drop (added as desired);
• Cream thickener (optional).

The remaining ingredients are indicated additionally in each recipe step by step.

Sour cream with gelatin

To make sour cream with gelatin, you need to add to the specified recipe: a package of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

1. Pour gelatin (dry) into the water.
2. After 15 minutes, warm up the contents slightly (do not boil), leave to cool.
3. While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the mixer whisk starts to reach peaks).
4. After this, add vanilla essence and dissolved chilled gelatin to the mass - beat the entire contents again for about 12 minutes.
5. Place the prepared mixture in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken and the impregnation will become very thick.

The delicacy is ready for consumption and soaking; you can not only smear it on the skin, but also decorate the top of the cake, as shown in the photo.

Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture should be heated extremely carefully to avoid curdling.

Sour cream with added starch

A couple of tablespoons of starch are added to the above recipe. The recipe for sour cream with starch is easy to prepare, and it requires few ingredients, but the taste and consistency will fully meet your expectations.

Cooking diagram:

1. Pour sour cream into a chilled bowl and beat until it thickens (about 15 minutes).
2. Add granulated sugar (you can use powdered sugar), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
3. Place the mixture in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then starch is added immediately and immediately beaten.

Impregnation based on sour cream and butter

For 500 g of sour cream you need to take about 100 grams of butter. This recipe will allow you to achieve maximum impregnation thickness.

Step by step cooking:

1. Remove the butter from the refrigerator to soften.
2. Place soft butter and half the total sugar in a bowl and grind everything thoroughly.
3. When the sugar has dissolved and the butter has completely whitened, add the remaining sugar and vanilla.
4. Beat with a mixer at high speed; before doing this, it is recommended to cool the whisk.
5. After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream with condensed milk

This ingredient helps add volume. Therefore, sour cream with condensed milk made according to this recipe will not only be tasty, it will also yield much more than all of the above. For it you will need: a can of condensed milk and butter (50 grams will be enough). This recipe allows you to not use granulated sugar at all.

Cooking diagram:

1. Beat sour cream in one bowl for 15 minutes.
2. In the second place butter (softened) and condensed milk, also beat until a homogeneous fluffy consistency is formed.
3. Combine the contents of the first bowl with the contents of the second and beat well again.

Sour cream with condensed milk prepared using this technology can be used as a topping for a cake or as an independent dessert dish, sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.

Sour cream with added fruit

Sour cream with fruit is a very tender and tasty dish. It can be used as an impregnation and as an independent dessert. A great option for summer cakes. To the above standard set of components you should add: 500 grams of fresh strawberries, a pack of gelatin and 150 grams of strawberry juice.

Step-by-step preparation:

1. Wash the strawberries, remove the stems and cut into small pieces.
2. Pour strawberry juice over gelatin and leave to swell for 15 minutes.
3. Heat the swollen gelatin slightly until completely dissolved.
4. Combine pre-chilled sour cream with sugar and beat until smooth.
5. Add chopped strawberries and stir.
6. Add gelatin and juice to the resulting mass in a thin stream and mix thoroughly.
7. Coat the cakes with this impregnation and place in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. The tasty, aromatic impregnation is poured into portioned cups and decorated, if desired, with fresh strawberries.

To summarize, I would like to note that when creating a delicious sour cream, discussed step by step in the material, they do not require heat treatment - this is a significant plus. In some recipe books it is indicated that in order to achieve the desired thickness, sour cream needs to be boiled in syrup (sugar or starch), only this is a completely different type of cream. All the considered recipes for making sour cream based cream are ideal for cakes, sponge cakes, honey cakes, sour cream cakes and other homemade baked goods.

Video: Sour cream without thickener

Everyone’s favorite childhood taste was sour cream, airy cream, which was so delicious to lick off your finger while mom turned away in the kitchen.

Few people know that preparing this sweet is not so difficult, you just need to get the right ingredients, patience, accuracy, kitchen tools and a very small amount of time.

The recipe for sour cream can be very different. In ancient and modern cookbooks you can find dozens of recipes for making sour cream for cake. This is both a dietary option, and especially high-calorie, thick, which hardens within just a few minutes, and liquid, the purpose of which is to saturate dry shortbread cakes as much as possible. We present five of the most popular cooking methods for your choice.

Sour cream - cooking secrets

The cooking principle is extremely simple: sour cream and additional ingredients are mixed in certain proportions.

The basis for achieving thickness comes from sugar. To do this, it is ground, and sour cream is whipped. This was the case in ancient times, before the invention of the blender. Now it’s enough to mix them together at low speeds in their pure (original) form and beat them.

The main thing is not to overdo it. The time to achieve the desired consistency always ranges from 10 to a maximum of 15 minutes.

Sour cream recipe for cake (traditional)

This is simply a proportional mixture of sour cream and sugar.

Ingredients:

Sugar: 1.5 cups (about 200 g)

Sour cream – 500 g, always very fresh!

Cooking method:

Pre-chill the sour cream in the refrigerator. This way it will whip better.

Place it in a blender container, or in a tall but wide enough bowl to work as a mixer.

Start whipping the sour cream separately, slowly continuing for several minutes.

Add sugar.

After whipping everything together until a fluffy and light mass is obtained, test with your finger, it should not be hard, and there should be no grains of sugar in it.

A properly prepared crepe should not spread across the bowl, or run down your finger (if you check).

Now you can soak cakes with it, decorate a cake, or simply serve it in beautiful bowls with fruit and pieces of chocolate.

Recipe for sour cream for cake (with walnuts)

You can also use any other type of nuts. For example, cashews, almonds, hazelnuts, pistachios, etc. However, the cheapest and most common is with walnuts.

Ingredients:

Nuts (walnuts or any other) – up to 100 g (about one glass).

Sour cream – 700g. sour cream, if it is rich and fresh (about three to four glasses);

Sugar – 1-1.2 cups.

Vanilla to taste (optional).

Cooking method:

First you need to dry and grind the nuts well, bringing them to a powder state, so the particles will not interfere with enjoying the taste of the finished culinary product.

Mix sugar and sour cream, beat well until as thick as possible (make sure that the cream does not turn into butter!). Then add the ground nuts and mix everything thoroughly.

The cream is ready: you can use it however you like to create culinary masterpieces.

Recipe for sour cream for cake (with gelatin)

When you need to achieve a thick and airy cream that most closely resembles a soufflé, you can use it as an additional ingredient. gelatin. The main thing is to handle it correctly during cooking and not increase its quantity too much. Maintain proportions.

Ingredients:

Fresh sour cream – 300 g (1.5 – 2 tbsp.);

4-5 tbsp. spoons of powdered sugar (grind in advance);

1 tsp gelatin;

Half a glass of milk or water (or you can dilute the dry mixture);

Vanilla sugar to taste (up to 6 g);

A couple of drops of flavoring and coloring, at your discretion (optional).

Cooking method:

First of all, dilute the gelatin. To do this, mix it with milk (or water) in a separate metal container and leave until it swells completely and evenly. Usually this is from 15 to 40 minutes, depending on its type.

After the time has passed, the container must be placed on low heat and heated until it is completely dissolved. You cannot boil it - gelatin will lose its properties.

After this, cool the liquid to body temperature.

In another container, mix sour cream, sugar and additional ingredients using the traditional method - in a blender.

Add gelatin at the end.

This is an ideal sour cream for cakes and desserts. It works especially well with bird's milk cakes. Pour the cream into the mold and put it in the refrigerator for 3-4 hours, then pour in the glaze, cool, cut and enjoy.

Recipe for sour cream for cake (curd)

This recipe includes two options: with and without nuts. Both are delicious and easy to make!

Ingredients:

Sour cream – 250g, choose one that is not too fatty – 20% will be enough, cottage cheese gives the fat content and density.

200 g not too fatty, the main thing is fresh cottage cheese.

Sugar – 100 g (it would be better to grind it).

1-2 tbsp. l. nuts at your discretion (can be replaced with sesame seeds)

Cooking method:

Mix cottage cheese and sour cream, carefully and slowly. Beat them with a blender (the mixer may not be able to handle it). It is important at this stage to obtain a mass without lumps. To do this, you can first knead and rub the cottage cheese through a sieve.

Gradually add sugar powder to the mixture while beating. It is better to roast the nuts, so the sour cream for the cake will be more aromatic and tasty. Grind and gently fold into the cream.

It is better to use the cream for working with the cake after it has stood in the refrigerator for 1-2 hours.

Recipe for sour cream for cake (with lemon)

Lemon is an original addition to the recipe; it will give the cream an interesting taste sensation with sourness, which will not be too pronounced due to the abundance of lactose in sour cream. In addition, lemon gives a rather bright yellow tint to the cream even without adding dye.

Ingredients:

Sour cream – up to 2 glasses, choose the one with high fat content, for this you can mix it with homemade cream.

One and a half glasses of sugar;

Gelatin – 15-20 g (one sachet);

One lemon.

Cooking method:

Pre-prepare gelatin. Let it swell for 40-50 minutes, and then you need to warm it up a little until it dissolves.

Beat sugar and sour cream (at medium speed for 7-10 minutes), adding sugar a little at a time.

Add lemon juice and grated zest, and then carefully add the cooled gelatin. Beat everything, leave for 15 minutes, then apply to the cakes and be sure to put in the refrigerator for a couple of hours.

Sour cream for cake - tricks of preparation and use

• Add each subsequent product to the base gradually, evenly pouring/pouring it into the bowl where everything is whisked. This could be a mixer, a blender, or even a food processor.
• select the minimum speed on the electrical device. If you beat too quickly and powerfully, good sour cream (homemade) can turn into butter, and then everything will be ruined.
• store-bought products have several times less fat in their composition, and the fat content determines how well the cream or sour cream will be whipped. Experienced housewives prepare cream by mixing cream and sour cream in equal proportions, or store-bought and market (homemade).
• Too fatty and dense sour cream can be “diluted” by mixing evenly in the same blender with a small amount of milk.
• It is better to pre-chill all ingredients well in the refrigerator or freezer (do not overdo it!).
• use powdered sugar or first bring the sugar to the desired state by thoroughly grinding it in a coffee grinder.
• You need to choose a cooking method based on what kind of cakes you will use. This is done so that the taste qualities of each ingredient of the finished gastronomic product are pleasantly combined with each other.

For sponge cakes A medium-density consistency is ideal, then the cream can be spread evenly between the cake layers and half a centimeter thick, so it can fill the space between them and penetrate a little into the cake itself.

For shortbread dough It is best to achieve a more liquid state. The fact is that after baking the dough itself becomes dry, crispy and fragile, sometimes even hard. Liquid cream is able to evenly soak all the shortcakes, soften them and mix with them. To do this, after coating, it is better to leave the cake soaked in sour cream for several hours (ideally overnight) in a place at room temperature. And in the summer - in a cool place (a refrigerator will do).

Meringue cakes(baked whipped egg white) is best lubricated with a very dense consistency, then the finished products will not fall apart and will not become saturated with liquid and fat.