Recipe of the delicious dessert already lies in front of the hostess on the table. There is everything necessary ingredients for making sweet treats. But, as luck would have it, there is no thickener for the branded sour cream cream in the house. It's a shame, but in a nearby supermarket there is no thickener for sour cream. We turn on our ingenuity and figure out how to replace the thickener without leaving home.
The composition of the thickener for sour cream
What is a sour cream thickener? Often used in dessert recipes for picturesque and tasty layers. sour cream. For its perfect consistency, it is necessary to thicken the main ingredient. A special thickener is sold in the store. This powder is packaged in a waterproof paper bag. The composition of the thickener for sour cream includes a modified potato starch and powdered sugar.
Adding a thickener to sour cream gives it an extraordinary airiness, while providing sufficient elasticity and strength. The question immediately arises, is it possible to prepare a thickener yourself using a mixture of potato starch and powdered sugar?
The fact is that the manufacturer of a special thickening agent uses modified potato starch in production. Very little is included in the composition of the thickener. And ordinary starch needs to be used much more, which can adversely affect the quality of the prepared sour cream.
How can I replace the product at home
In order not to run around the shops in search of the necessary component, you can replace it in very unexpected ways. How to replace the thickener for sour cream? List below.
- Can be used instead of a thickener dry instant pudding. It is added to sour cream in the amount indicated on the package in the pudding recipe.
- The original product for obtaining density is lemon juice. In order to thicken 500 ml of sour cream, you will need ½ tsp. fresh lemon juice. It is added to sour cream 1 drop each while whipping sour cream with 2 tbsp. l. powdered sugar.
- Sometimes, in order to thicken the sour cream, before whipping, the cooks place it for 20 - 30 minutes in freezer.
- A good thickener for sour cream is considered sifted flour. It must be added to sour cream gradually, 1 tsp each, continuously whisking the mass and bringing it to the desired density.
The easiest way with the separation of excess liquid
By removing excess liquid from sour cream, you can prepare it for making a quality cream. In the dehydrated mass, it is not necessary to add a large amount of thickener or agent that replaces it.
You can remove excess liquid from a fermented milk product as follows.
- Pick up a piece of gauze and fold it into three to four layers.
- Place sour cream in gauze, wrap its edges and tie.
- Leave the knapsack with sour cream hanging for 2-3 hours.
During the specified time, all serum is removed from it, making it liquid. From such a composition, it will definitely be possible to prepare a cream with the necessary properties.
Natural homemade thickeners
At home, it is best to use natural and environmentally friendly products to prepare a thick sour cream.
- natural potato starch. It is added to sour cream at the rate of 250 ml of fermented milk product 1 tbsp. l. starch.
- Fine-grained cottage cheese. It will slightly affect the taste of the cream, but will give the sour cream the necessary consistency. Carefully grind the cottage cheese through a fine colander and mix 150 g of the product with 250 g of sour cream. Add powdered sugar and beat well with a blender or mixer.
- natural gelatin. Gelatin perfectly thickens the main component. In 100 ml of warm water, 10 g of gelatin should be diluted. After dissolving it, add the cooled gelatin water to 500 g of sour cream, mix with powdered sugar and beat well. Chill in the refrigerator for 2 - 3 hours.
- Butter. This product will help make sour cream thicker, but will add fat to the cream and add a peculiar taste to it. About 40 g soft butter you need to stir in 250 g of sour cream. Beat with a blender or mixer for 2 - 3 minutes.
To prepare a high-quality sour cream, you need to pay attention to the main component from which the cream is to be made. It is best to use natural homemade sour cream. Because a store-bought product made from a powder concentrate may not be whipped to the desired consistency.
Homemade sour cream should have a moderate thickness and a neutral taste. A slight sour taste is allowed. In appearance, sour cream should be homogeneous, have a white color and a glossy surface. The matte surface and faded color indicate the unnatural origin of the fermented milk product.
A holiday without a cake is not a holiday. And let lovers of noisy feasts with strong drinks say that if it came to the cake, then the celebration did not take place, everyone knows that this is not so. Cake is a sweet apotheosis holiday table, which all guests are looking forward to, starting with children and ending with ladies who are always losing weight. And if the hostess wants to surprise her guests, she will certainly take up baking the cake herself. homemade baking tastier than homemade - this is a fact that does not require proof, but it will take many times more time to put a homemade cake on the table than to buy a beautiful, but not very delicious treat at the nearest store. Therefore, not everyone dares to bake a confectionery masterpiece at home, especially since even experienced housewives may encounter certain difficulties when baking a cake, for example, too liquid cream. The cream, as a rule, is made last, so there is no time left to prepare a new portion. Therefore, if the cream turned out to be watery, you can try to thicken it.
Sour cream is deservedly one of the most popular. It perfectly impregnates cakes and simply conquers with its delicate texture and sweet and sour taste. To make such a cream always thick and airy, you need to use only fresh sour cream, the fat content of which should be at least 25%. It is advisable to use homemade sour cream or the store-bought product that you are one hundred percent sure of. To rid the sour cream of excess liquid, thereby facilitating the preparation of the cream, it must be wrapped in several layers of gauze and hung in the refrigerator. At the same time, do not forget to substitute a container into which the liquid will drain. Weighed sour cream is guaranteed to turn out tasty, lush and thick cream. It is best to beat sour cream chilled and the finished cream should also be immediately put in the refrigerator.
But sometimes, for various reasons, the cream still turns out to be not as thick as we would like, and if you try to assemble a cake with too thin sour cream, alas, the delicacy will be spoiled. But we will tell you what to add to sour cream so that it thickens, so do not get upset prematurely.
To make sour cream thicker, you can cook sugar syrup, cool it to a temperature of 30-40 degrees and introduce it into a failed cream. Then beat the softened butter with a mixer and, without stopping beating, add the future decoration of the cake there by a tablespoon. In this case, you get a creamy sour cream - it is more high-calorie, but no less tasty. In addition, it perfectly holds its shape and does not spread.
Another option for “resuscitation” of liquid cream from sour cream is sour cream soufflé. For this, in addition to the cream itself, you will need instant gelatin and some milk or cream. Pour gelatin with milk, let it swell and heat over low heat until completely dissolved. Do not bring to a boil. After that, cool the gelatin-milk mass until room temperature, add to the cream and mix with a mixer at the lowest speed. Then put the soufflé in the refrigerator for 30 minutes. When the mass thickens to the desired consistency, it can be safely applied to the cakes and even decorate the cake with it using a pastry bag or syringe.
Also, many housewives know what to add to the cream to thicken it, you can fix the cream or corn starch. To do this, remove the sour cream from the refrigerator, add cream fixative or starch, beat with a mixer at low speed and put it back in the refrigerator. The cream will definitely turn out thick and tender.
What to do, if custard did it turn out liquid?
And what to do with too liquid custard? First, you need to find out the reason why the custard does not want to be the way you intended. Perhaps the cream was too weak heat treatment, and if it turned out to be watery, then it just needs to be boiled. It is also possible that there is too much liquid in the custard. What to add to the cream for density in this case? The answer is unequivocal - a little flour. To do this, it is necessary to introduce flour in small portions through a sieve, constantly stirring the cream (without removing it from the heat) so that lumps do not form.
In general, in order not to worry about density, you need to know a good and proven one, which you can read on our website.
Also, too thin custard can save butter. But the cream with the addition of oil will turn out to be more “heavy”. Softened butter must be beaten with a mixer. Whilst whipping, add the cooled custard in a thin stream and immediately put the mass in the refrigerator. In the process of solidifying the cream in the refrigerator, it must be mixed several times to make it homogeneous and tender.
It will also be useful for many novice housewives to know that you can also add a mixture of flour and eggs to the thickening cream. You need to mix 2 tbsp. l. flour and 2 chicken eggs. Bring the liquid custard to a boil, pour off a third of the total amount and mix with the egg-flour mass. Then pour the mixture into the remaining cream and boil for a few more minutes over low heat. You will see how the seemingly hopelessly spoiled kerm thickens right before your eyes. With this cream, you can cook not only delicious cakes, but also a variety of homemade cakes, such as eclairs.
By the way, we suggest that you familiarize yourself with those who will never let you down.
We hope that after reading our article, you will know for sure what to add to the cream so that it thickens, and you will not spoil your festive mood if there are only a few hours left before the guests arrive, and the cream does not meet your expectations. Always cook with love and don't forget the little culinary secrets that will always save your dish in a difficult situation.
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:
- We take out the fermented milk product from the refrigerator. Beat with a mixer or blender for 4-5 minutes.
- We introduce granulated sugar, beat for another five minutes.
- 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. So that the finished cake is not too sugary, the amount of granulated sugar must be reduced by about one and a half times compared to the base one (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
In this article we will try to figure out how to thicken sour cream, if it still turned out to be liquid and consider the three basic recipes the perfect filling for your dessert.
So, first of all, pay special attention to the choice of sour cream itself. Its fat content should be at least 25%. However, in this case, not everyone achieves a good result. You can use the proven method: place sour cream on a piece of gauze folded four times, tie its edges and hang over a container in the refrigerator, preferably overnight. This procedure will rid the product of excess serum and make the cream thicker.
If there is no time to strain sour cream, we offer not at all complicated ways to make the cream thick using not at all tricky tricks and ingredients.
How to thicken sour cream cake with gelatin?
Ingredients:
- fat sour cream, not less than 25% - 270 g;
- granulated gelatin - 3 teaspoons;
- sugar (small) - 145 g;
- vanilla;
- water - 45 ml.
Cooking
Gradually pour sugar into thick sour cream (you can use powder), constantly whisking with a mixer. When you see that bubbles have formed in the mass, add vanilla and beat everything again for another minute.
Before thickening the cream with gelatin, you need to know how to add it correctly!
Pour gelatin into a metal container, fill it with warm water, stir and set aside until it swells. Now put it on the stove on the most minimal fire, and heat the gelatin until it is completely dissolved in water, without moving away from it, stirring constantly.
Dissolved gelatin, cool to a warm state and then pour into a container with whipped sour cream. Turn on the mixer again and, while whisking, combine the gelatin with the cream, thus making it lush and as homogeneous as possible. Before using the cream, send it to the cold for at least 1.5 hours.
How to thicken sour cream with starch?
Ingredients:
- fat sour cream 25% (or homemade) - 470 g;
- - 90 g;
- starch - 25 g;
- vanilla essence - 1-2 drops or vanillin.
Cooking
Put the sour cream in a deep bowl and beat with a mixer for fifteen minutes (at least). Then pour powder in small portions, add essence or vanillin and beat for another 5-7 minutes. Next, add starch, beat a little more and leave the mass for 35 minutes in the cold.
How to make sour cream cake thick?
Thick sour cream can be made by adding soft butter to the composition. In this case, the consistency of the cream, density and taste qualities. For its preparation, for 500 g of sour cream, take about 100 g of soft butter. First, the butter is whipped with powder (the amount is determined solely by personal preference) and only then sour cream is added.
Also combining different dairy products you can make a thick cream. Cream cheese can be added to sour cream, which is already an excellent base for cream, as well as cottage cheese, grated to a pasty consistency.
Thick cottage cheese and sour cream for cake
Ingredients:
Cooking
Cream cheese rub well with cottage cheese. Pour sugar and vanilla into sour cream and beat with a mixer until the crystals dissolve. Add all the soft cheese curd mass, switch the mixer to maximum speed and bring the cream to fluffiness.
Due to the cream cheese, the filling is incredibly airy and quite elastic. He is easy to work with and has an amazing delicate taste, perfectly combined with any kind of cakes.
The simplest cream recipe is made from sour cream and sugar. The minus of this type of product is one - a little greasy, but there are many pluses - no harmful additives, only fresh and natural.
It is used to flavor pastries of any kind - puff, biscuit and shortbread, is not harmful to children - if there is no history of diabetes, pancreatic disease or lactose deficiency.
Even a novice cook can cope with the task of how to make cream from sour cream and sugar, if he knows in what proportions the ingredients are mixed.
If you want to give the dish a “zest”, improve the taste, this can be done by adding natural food ingredients.
The easiest cream for cakes from sour cream and sugar
For cream preparation simple version 2 components are enough - sour cream and sugar, in proportion: 500 g thick sour cream- not less than 30%, 1.5 cups of sand - you can grind this amount in advance into powder. Some housewives, in order not to worry that the sweet mass will spread, add a thickener to the cream. Corn starch, oil or gelatin can be used as this ingredient. Making the air component of the cake is very simple - beat sour cream with sugar with a whisk or mixer so that the sugar is completely dissolved.
If you have a large blender, it will also help to cope with the task.
Sour cream is considered ready when the volume of the mixture of the original products increases by 2.5-3 times and the fluffy mass does not spread if the dish is tilted. Check carefully - if you turn off the electrical device several times, you can lower the mass.
How to whip sour cream with sugar into a fluffy cream in the shortest possible time? Experienced housewives know the secret - sour cream should be as cool as possible. You can even interrupt the process if the mixture does not rise well, and put it in the refrigerator for a while.
But there is an even better way - to put the container in which sour cream is whipped into cold water with ice.
How to thicken the original product
You can thicken the sour cream mass with the help of the following ingredients.
Corn starch
For 0.5 kg of sour cream, you need to take 2 teaspoons. First, the mass is whipped to maximum thickening, then cooled in the refrigerator, then the almost finished product is taken out, starch is added, and stirred at high speed until the product “stands” on an inverted spoon.
Butter
You can increase the density of the cream with the help of oil, but it should be borne in mind that the taste will not suffer, but the energy value and so not quite dietary product will increase even more, and the consistency will turn out to be “heavy”.
The oil is taken out of the refrigerator in advance and allowed to stand in the room - it is not recommended to warm it up specially - you can melt it. Then it is mixed with sugar - half of the total - and slowly, without interrupting the beating at low speed, sugar butter is introduced into the whipped cream. Sour cream should already "absorb" granulated sugar. Now the mixture is beaten at high speed for about a minute, making sure not to interrupt. The finished product is kept in the refrigerator before being applied to the cake.
It not only securely fixes the cream, but also turns it into a delicious tender soufflé:
- Recipe for sour cream soufflé: proportions of sour cream and sugar for gentle cream exactly the same as normal. Gelatin - 10 g - is poured into an enameled bowl - then it will have to be placed on a heating device or steam bath, therefore, you should choose dishes of proper quality. Pour 5 tablespoons of milk - and preferably cream - at room temperature, let it brew and swell - it takes about 10 minutes.
- Then the gelatin is dissolved over a fire or a water bath - the main thing is to be able to constantly stir, then cool to room temperature.
- Pour into the sour cream-sugar mixture, beat for 2-3 minutes, remove for 30-40 minutes in the refrigerator - not in the freezer.
When applied to a biscuit, hot knives are used - they are heated in boiling water, since the soufflé has already set.
Experiments with sour cream
Always is sweet pastries with one taste - boring. To get new taste sensations, it is worth experimenting with a layer and decoration. You can already use ready recipes or come up with something new.
Ingredients needed for culinary experiments:
- sour cream - 3 cups;
- sugar - a little less than a glass;
- berries or fruits;
- cocoa powder - 2 tablespoons;
- instant coffee - a teaspoon;
- lemon - 1 medium.
Some housewives pre-filter the sour cream through cheesecloth or rub it through a fine sieve, especially if the product is not made using a separator - lumps may occur in it. In addition, when straining through cheesecloth, excess liquid is absorbed, which means that the mixture will be easier to beat.
Cocoa and coffee are poured in after the lush mass is half whipped. The final readiness is given to it after mixing all the ingredients.
Want a fruity or berry flavor? In this case, fruit or berry puree is first made, and added at the last stage. In this case, you cannot do without a thickener - it is impossible to completely remove fruit juice from puree - and even unnecessary. It is enough for the fruit puree to drain for 10-15 minutes.
For every 10 g of fruit puree added to the creamy mass, 10 g of gelatin must be added.
Lemon cream. Citrus does not need to be peeled. It should be kept in boiling water until it becomes soft.
If it is crushed in the hand, then it should resemble a children's toy made of porous rubber - such material is very pleasant if chewed.
After the lemon has cooled, it is turned in a meat grinder along with a soft peel, after removing the seeds. Then this mass is added to the lush mixture. It is already clear from the technology that a thickener is needed.
But if you want to create a nutty masterpiece, a thickener is not needed. The simplest is to add to almost ready mix lightly roasted walnuts, crushed into powder and bring to full readiness.
Almond-sour cream sweet mass can turn into an excellent dessert, which does not have to be spread on cakes or biscuit dough- so you can get a ready-made sweet dish. The required amount of products is calculated as follows: a glass of sour cream - half the volume of powdered sugar - egg white - 0.75 cups of peeled almonds. Almonds are crushed, pre-roasted and cooled.
Combine the rest of the ingredients and stir thoroughly until a spoon “stands” in them. The taste of egg whites should not be felt. If the plans - decoration confectionery, the nut is driven in at the last stage and the mixture cools before it is spread on the cake.
