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 affordable ingredients. Thirdly, this cream is quite versatile. Those who have a sweet tooth can make it very sweet, and those who do not really like sugary 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. Put the bowl on water bath, warm up 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. In 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 gentle, 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 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. To prepare this cream, it is quite possible to use and canned peaches. 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, for the preparation of sour cream should be used homemade 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 a rich creamy taste, add full-fat milk cream or soft cream cheese to it.
Sour cream cake layer is the simplest and most popular, you can make it in several interesting ways, using available products for this. Try adding vanilla extract to sweet sour cream, a glass of walnuts, fruit or cocoa, and the taste of goodies will become much brighter, more interesting. You can make any kind of sweetness: liquid, so that it soaks the cakes well, thick, high-calorie, dietary.
How to make sour cream
If you know how to make a cream of sour cream and sugar, just beat these two ingredients with a mixer for 10-15 minutes. So the delicacy will turn out thick, homogeneous. It is also important to choose quality products, sour cream should be fresh, with a fat content of at least 25%, it is better to take a market one, not a store one. As a thickener, gelatin or agar-agar is added to the traditional sour cream mass. An airy consistency can be obtained by adding fine sugar, experienced confectioners recommend using powdered sugar, with which the delicacy is whipped easier and faster.
Classical
- Cooking time: 15 minutes.
- Serving Size: 6 people.
- Calorie content of the dish: 318 kcal per 100 g.
Sour cream and sugar cake cream is popular due to the availability of products and ease of manufacture. The delicacy has a delicate texture, an excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. By classic recipe sour cream, it includes only 2 components and flavor, it is suitable for biscuit cakes, Napoleon, honey cake and others confectionery.
Ingredients:
- sour cream - 500 g;
- powdered sugar - 150 g;
- vanillin - 1 sachet.
Cooking method:
- Place the chilled sour cream in a container and beat at low speed for 1 minute, do 3 sets.
- Increase the speed of the mixer by adding 1 tbsp of powdered sugar. spoon.
- Add vanilla at the end, beat for another minute until a thick fluffy mixture is obtained.
with cherry
- Servings: 7 people.
- Calorie content of the dish: 334 kcal per 100 g.
Cream with sour cream and cherries has a slight sour taste, pink color and delicate texture. Do not forget that cherries are too juicy berries, which in the process will give a lot of liquid, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for a layer of ready-made or biscuit cakes in cakes. If the delicacy is laid out in bowls and frozen, you get an amazing cooling dessert.
Ingredients:
- sour cream - 400 ml;
- powdered sugar - 250 g;
- cottage cheese - 400 g;
- gelatin - 30 g;
- fresh cherries (or frozen) - 300 g;
- vanillin.
Cooking method:
- Gelatin is poured with water, left to swell.
- At this time, powdered sugar is added to the cherries (pitted) and beat with a blender until smooth.
- Then pour cottage cheese, vanillin, knead again. Next, add gelatin and mix thoroughly.
- The fermented milk product is whipped separately, then added to the bulk and whipped together again.
With strawberry
- Cooking time: 30 minutes.
- Servings: 6 people.
- Calorie content of the dish: 268 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
The recipe for sour cream for strawberry cake is very simple, but this berry will add to the dessert spicy notes and excellent aroma. It is important to consider here that strawberries will give a small amount of juice, and the mixture may turn out to be liquid. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.
Ingredients:
- cold cream - 90 ml;
- fat sour cream - 180 ml;
- sugar - 100 g;
- strawberries - 200 g.
Cooking method:
- Make a puree from the berries.
- Mix the rest of the ingredients and beat until smooth.
- Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
- Spread the finished lush mass on the cakes, decorate the cake on top with strawberry slices.
Sour cream with condensed milk
- Cooking time: 25 minutes.
- Servings: 5 people.
- Calorie content of the dish: 286 kcal per 100 g.
- Purpose: for breakfast, dinner.
Try making another version of sour cream cream - with condensed milk. This delicate dessert it turns out very soft, airy, and its wonderful creamy taste is light. A treat with condensed milk can be used to soak cakes, as a fondant for muffins, and others. delicious desserts, for the preparation of custard cakes, wafer rolls.
Ingredients:
- sour cream (minimum 25%) - 200 ml;
- condensed milk - 1 can.
Cooking method:
- Chilled fat sour cream is beaten with a mixer until airy.
- Then add condensed milk and continue to beat until you get a homogeneous consistency.
With kefir
- Cooking time: 60 minutes.
- Servings: 7 people.
- Calorie content of the dish: 238 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
Cream on sour cream with kefir will appeal to lovers of airy delicate desserts with a slight unobtrusive sourness. Such a delicacy can be used both for a layer of honey, biscuit, sand cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not freeze, and the cake will not hold its shape.
Ingredients:
- sour cream - 400 ml;
- kefir - 200 ml;
- water - 50 ml;
- sugar - 4 tbsp. l.;
- gelatin - 10 g;
- vanillin.
Cooking method:
- Combine gelatin with water and leave to swell.
- Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until a homogeneous consistency and complete dissolution of sugar.
- Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of the fermented milk mixture to it, stir until smooth.
- Pour this mixture into the kefir-sour cream mass, mix thoroughly and refrigerate for 20 minutes to cool.
- After the time has elapsed, take out the product and beat with a mixer. The mass will thicken, increase in volume. Send back to the refrigerator. After half an hour, the dessert is ready.
With prunes
- Cooking time: 50 minutes.
- Servings: 6 people.
- Calorie content of the dish: 280 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
In desserts, you can add not only fresh berries, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cakes, since the sour taste of prunes and sour cream will dilute their cloying. To prepare a sour cream dessert with this dried berry, you need a small amount of liquor in which dried fruits are soaked. Thanks to this technique, the treat will acquire an original flavor and light alcoholic smack.
Ingredients:
- sour cream - 600 g;
- sugar - 200 g;
- prunes - 200 g;
- liquor (fruit) - 50 ml.
Cooking method:
- Finely chop the prunes, pour over with liquor, leave for 45 minutes to soak. Stir occasionally.
- Combine the fermented milk product with sugar, beat with a whisk until smooth.
- Add dried fruits to the mass, mix thoroughly.
with banana
- Cooking time: 20 minutes.
- Servings: 6 people.
- Calorie content of the dish: 340 kcal per 100 g.
- Purpose: for breakfast, lunch.
If you don't have time to deal with complicated oil cream, try adding bananas to a regular sour cream biscuit cream. These fruits will make the treat more tender and thicker in texture. Banana-sour cream delicacy can be a separate dish or impregnation for chocolate biscuits. Goes great with this cream. chocolate chips or coconut flakes.
Ingredients:
- large bananas - 2 pcs.;
- sour cream - 500 g;
- sugar - 125 g.
Cooking method:
- Bananas are ground with a blender to a mushy state.
- A fermented milk component is added to this mass and all this is whipped with a mixer.
- Gradually add sugar to the mixture, continuing to beat until dissolved.
Sour cream with cocoa
- Cooking time: 60 minutes.
- Servings: 7 people.
- Calorie content of the dish: 310 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
Many sweet teeth love the recipe for sour cream cream for its simplicity with a small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. So the treat will become truly chocolate, it can be consumed as an independent dish and used as a filling for cakes, pancakes, tubes and other confectionery.
Ingredients:
- fat sour cream - 150 g;
- butter (softened) - 80 g;
- sugar - 300 g;
- cocoa - 80 g.
Cooking method:
- Mix the fermented milk component with sugar and cocoa until smooth.
- We put the mass on the fire, bring to a boil, stirring constantly.
- After boiling, reduce the heat and cook until thickened. Don't forget to stir.
- When the mass thickens, add the oil and stir until it dissolves.
- Remove from fire, cool.
with gelatin
- Cooking time: 1 hour 20 minutes.
- Servings: 6 people.
- Calorie content of the dish: 124 kcal per 100 g.
- Purpose: for breakfast.
Some recipes for making a thick cream require the addition of butter, but the taste of such a mass will differ from the traditional classic. The easiest way to achieve a thick sour cream consistency is to use a cream thickener, which is sold in stores. If you do not want to add artificial ingredients, try making a treat with gelatin. It will help to easily achieve a dense consistency of the sweet mass, so that it can be used for a layer of cakes.
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 a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of 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 price, expiration dates, product composition and the honesty of manufacturers (well, if your region has its own milk processing plant, there is hope that local products are better 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, place the bowl with them in crushed ice or cold water with ice and beat at low speed of the mixer until fluffy. Gradually, without ceasing to beat, add the sifted powdered sugar and vanilla sugar and beat at high speed until smooth and fluffy.
Sour cream butter 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. Walnuts chop, 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 chilled 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). V 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. After that, pour in the lemon juice, gelatin, beat and add the 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, instead of real condensed milk, a dairy and vegetable product is boiled. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, 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 prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk 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 are not on hand, use jam syrup. Part of the sugar can be replaced with 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 and sugar cake cream is the easiest and surest recipe for making sweet desserts. Besides classic way its preparation, there are other, more interesting options. Sour cream can be made thick or thinner, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.
Thanks to the use of available ingredients, sour cream is especially popular. The fermented milk product makes the cream tender and gives it a creamy taste. The main thing is that the sour cream is fresh and oily. If you trust market products, then it is better to buy sour cream there, and not in a store. To obtain air cream it is worth adding fine sugar, but professional confectioners prefer powdered sugar.
Ingredients:
- ½ kg of sour cream;
- 160 g of fine sugar;
- a sachet of vanilla powder.
Cooking method:
- We put cool sour cream in the container and turn on the low speed on the mixer. You need to do three approaches for one minute.
- Then we increase the speed and pour out the sugar, but not the whole amount, but in portions, one spoon at a time.
- At the end, add vanilla and beat for another two minutes until fluffy.
Sweet layer with cottage cheese
Recently, desserts using cottage cheese are in great demand. Such a product is added to the dough, and a delicate layer is prepared from it for various desserts.
Ingredients:
- a pack of cottage cheese;
- 420 ml sour cream;
- 170 g of white sand.
Cooking method:
- Let's start preparing the cream from sour cream and cottage cheese by grinding the curd product to a delicate consistency without a single lump.
- Then we put sour cream and turn on the mixer again.
- After two minutes, add sweet sand and stir the composition until it is completely dissolved. For flavor, you can add a little vanilla.
With added oil
To prepare this cream, you will need only three ingredients: sour cream, butter, sugar. Sour cream with the addition of butter turns out to be tender, airy, dense and, of course, delicious. Such a cream is suitable not only for a layer of cakes, but also for filling cakes and eclairs. For the recipe, it is better to take fatty sour cream and butter with a fat content of at least 82%.
Ingredients:
- 140 g butter;
- 280 ml sour cream;
- 140 g of sweet powder.
Cooking method:
- Put butter at room temperature in a bowl and beat for three minutes.
- Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.
Thick sour cream with sugar for cake
At home, it is not always possible to beat sour cream to the desired thick consistency. As a rule, as a rule, the cream turns out to be liquid. But there are ways to achieve the desired density.
- Many housewives claim to get thick cream it is possible only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy sour cream with a fat content of 30% on the market, fold gauze in four and put on it fermented milk product. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will really make a thick cream for the cake.
- Many do not even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer on, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even inventory, that is, a bowl and whisks, should be cool. Stir quickly and vigorously.
- To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they affect its density. The only thing to do is to keep the creamy mass in the cold before using it for making desserts.
- The addition of butter will also make the cream dense, although the taste will turn out to be somewhat different, and the cream mass itself will be more saturated and heavy.
- The easiest and most modern way is cream thickeners, they can be produced under different brands, but the method of application is identical for everyone.
Cooking with eggs
Every housewife knows that custard can be prepared with milk, but for many it turns out to be a discovery that such a cream can also be cooked from sour cream and eggs.
Ingredients:
- 280 g sour cream;
- one egg;
- two tablespoons of flour;
- 130 g of fine sugar;
- 140 g butter;
- a couple of drops of vanilla extract.
Cooking method:
- In a water bath, melt the sweet sand along with sour cream and an egg. As soon as the mass thickens, remove from heat and cool.
- In small proportions, put the butter in the sour cream-egg mixture and mix with a mixer until smooth.
- We introduce a few drops of vanilla extract, mix and use as directed.
How to make with cream
To prepare gentle cream with a creamy taste, you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If not, then use the finest granulated sugar that you can find or just grind it in a coffee grinder.
Ingredients:
- 550 g sour cream;
- 240 g of sweet powder;
- 280 ml cream.
Cooking method:
- If you have homemade sour cream, then you need to weigh it. Put the product in cheesecloth and hang it over the container so that all the serum comes out of it. If this is not done, then the cream will turn out to be liquid.
- We put sour cream in a deep bowl, pour in the chilled cream, pour in the powder. Start beating on low speed and then on high for 5 minutes. If the cream does not taste very sweet, then add more powder.
Chocolate cream with sour cream, sugar and cocoa
Via simple ingredients you can diversify sour cream. For example, by adding cocoa, you will get a delicious and delicate chocolate composition.
Ingredients for making cream of sour cream and cocoa:
- 160 g sour cream;
- 70 g butter;
- 270 g of fine sugar;
- 70 g cocoa.
Cooking method:
- Put sour cream in a container, add sweetener and cocoa, mix until smooth.
- Then we send the mass to the fire and cook until thickened, do not forget to stir constantly.
- As soon as the mass becomes thick, we introduce the oil and continue to cook until it is completely dissolved.
- We remove the composition from the stove, cool and use for making desserts.
with gelatin
To obtain a thick sour cream, butter is used, but such a product makes the cream heavy and changes the taste. But there is another way, thanks to which you can impregnate a thick consistency - this is gelatin.
Ingredients:
- 280 g sour cream;
- five tablespoons of sweet powder;
- half a glass of milk (water);
- 1 tsp gelatin;
- vanillin.
Cooking method:
- Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and hold until the gelatin is completely dissolved.
- With a mixer, mix sour cream with powder and aromatic additive until smooth.
- Then add chilled gelatin, mix and let the cream brew a little.
For biscuit desserts, a cream with a medium density is suitable. For shortcrust pastry, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for meringue, an ideal version of a cream with a very dense consistency, under the influence of a more liquid impregnation, such products can crumble.
Sour cream whipped with granulated sugar or powdered sugar is a charming base for desserts. It can be used for smearing cakes, pouring berry pies, making mousses and fruit creams. Making sour cream at home is not difficult at all. You just need to buy solid products and follow the special technology.
You will need
- 1 glass of sour cream;
- 4 tablespoons of powdered sugar or granulated sugar;
- 5 g vanilla sugar;
- 1 teaspoon cocoa;
- 0.5 cup 35% cream;
- 1 teaspoon of gelatin grains.
Instruction
1. Get high-fat sour cream. Ideally, you need a benign product with 30% fat, but twenty percent sour cream is also suitable. It should be fresh, moderately sour, with no signs of fermentation. If you come across a liquid product, strain it through two layers of cheesecloth placed in a colander.
2. Before whipping, sour cream should be cooled. Place it in the refrigerator for 2-3 hours.
3. Whipping the cream is allowed with a fork, whisk or mixer. Place sour cream in a large bowl or saucepan. Put the container in cold water or on ice and beat with rapid, even movements until you get a lush, but rather dense cream. The sign of readiness is the origin of stable “peaks” on the surface. Such a mixture covers the surface of muffins or berry pies or serves it as a sauce for pancakes and pancakes.
4. Sift the powdered sugar, mix it with vanillin or vanilla sugar and add it in proportions to the cream. Beat it again until completely smooth. Instead of powder, it is allowed to take granulated sugar.
5. If you need more air cream, whip the sour cream with cream. Pour the chilled cream into a saucepan, add the sour cream, place the saucepan in cold water. Beat the mixture until a thick foam forms, which should be held on the raised whisk. Without stopping whipping, pour powdered sugar, sand into the cream and add a little vanillin. Such a cream is suitable for smearing cake layers, filling tubes and preparing fruit desserts.
6. Try changing the flavor of sour cream. At the end of the whipping process, add sugar mixed with cocoa powder to the mass. Stir the mixture thoroughly. You get an airy cream with a delicate chocolate flavor. It can be used to fill cakes and decorate the surface of cakes.
7. From whipped sour cream it is allowed to prepare a cream with gelatin. Place grains or gelatin plates in a glass, add half a glass of cream, mix and wait for swelling. Place the glass in hot water and stir the cream until the gelatin grains are completely dissolved. Refrigerate the mixture.
8. Prepare the cream according to the main recipe. At the end of whipping, pour a mixture of gelatin and cream into a lush sour cream mass in a thin stream. Thoroughly stir the cream.
Not many people know that whipped sour cream is no less appetizing than whipped cream. She is also allowed to decorate cakes or make a delicate dessert with fresh fruit.
You will need
- Sour cream with a fat content of 20% - 200 g,
- Sugar or powdered sugar - 50 g,
- Fresh berries - raspberries
- Strawberry
- finely chopped banana or kiwi
- Gelatin - half a tablespoon,
- Vanillin - on the tip of a knife.
Instruction
1. In order for the sour cream to whip up better, it needs to be drained. To do this, put several layers of gauze in a colander (at least 3-4) and pour into it sour cream. Put in the refrigerator for 1-2 hours. If the sour cream was liquid, then leave it to drain overnight.
2. Take half a glass of warm boiled water and soak gelatin in it.
3. Strained sour cream put in a bowl and start beating with a mixer on medium cycles, slowly adding granulated sugar or powdered sugar, and then vanillin. Continuing to stir, pour into sour cream gelatin. The volume of whipped sour cream should approximately double.
4. Put the cream to cool for 30 minutes in the refrigerator and serve, decorating with berries and fruit slices.
Note!
Whipped strained sour cream is better to use for desserts or decorating cakes, and not for soaking cakes, because they will not be soaked with it, just like with ordinary sour cream.
Useful advice
Slices of fruits and berries can also be added during whipping in order to color the cream.
Since childhood, the whole holiday for us is accompanied by the expectation of tea drinking. An inseparable part of such a tea party is the cake. Sour cream is one of the most common creams for delicious cakes. Here are some of the recipes.
You will need
- 4 cups sour cream
- 1 cup of sugar
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee or 1 lemon
- berries
- vanillin to taste.
Instruction
1. Purchase or prepare all the necessary components. Sour cream should be purchased without lumps, fresh, it is better to cool it in advance in the refrigerator. Sour cream, the fat content of which is 30%, is more suitable for cream. And whipping it is cooler at low air temperature.
2. A few hours before you make the cream, you can strain the sour cream through a colander and cheesecloth, after which it will become a little drier, which means that the cream will not saturate the cakes so powerfully and will keep its shape. If this is not done, then the cakes will not need to be impregnated separately, the cream will cope by itself.
3. Proceed to the preparation of the cream itself. To do this, chilled sour cream must be beaten with a glass of sugar until a fluffy mass is obtained. A container with sour cream while whisking with a whisk is cooler to put in a saucepan with cold water for even more cooling, on the contrary, your cream will not whip. Vanillin can also be added here.
4. Further, your actions may differ, depending on what kind of cream you would like to receive. To get a dark cream of a nice chocolate color, you need cocoa and coffee, which should be poured into the cream after sugar.
5. If you want to get fruit sour cream, then you can add a little gelatin to it, approximately 30 grams, dissolved in hot water in advance. And after that, add the pureed berries or jam and beat it all again with a whisk.
6. You can also add lemon to sour cream. To do this, you will need 1 lemon, the one that you need to hold in boiling water until softened, and then cool it. After that, remove the seeds, and pass the lemon through a meat grinder together with the zest. The resulting mass must be mixed into the cream and gently stirred.
Note!
Your sour cream is ready. Now it still needs to be kept in the cold, and after that, grease the cakes with it or decorate the already finished cake.
Useful advice
You can also improvise, add new ingredients to the cream, make sour cream with cottage cheese, cereal, or anything else. You choose!
Sour cream - original Russian dish, rich in calcium, vitamins A, B, E, lecithin, as well as lactic acid bacteria, which improve bowel function. Homemade sour cream is fluffy and airy. But its store options in the distance are not invariably similar to the original.
You will need
- lemon, sifted dried flour
Instruction
1. You bought sour cream in the store, but it turned out not to be thick at all, but liquid, like pancake dough? Often, under the lid there is a product of a completely different consistency, which corresponds to the percentage of fat content indicated on the package. Liquid sour cream frustrates housewives more than anyone, who has to come up with various methods for thickening it or run back to the store.
2. In order not to get into a mess, try to "recognize" a solid product at the counter. Manufacturers often add various thickeners to sour cream in the form of milk powder or vegetable fats. Real sour cream should consist extraordinary of 2 components - cream and sourdough. And the shelf life of such a product is 5-7 days.
3. To check sour cream for the presence of unnatural thickeners, dilute a teaspoon of the product in hot water. Mix well. Good sour cream will completely dissolve in water, and a product made using various chemical additives forms small white lumps on the surface.
4. If you want to make sour cream thicker at home, it's cooler not to rely on store-bought thickeners. They may contain powdered milk or converted starch with the addition of powdered sugar. By the way, housewives often use starch diluted in water to give the proper density to sour cream or cream. And this can lead to problems with digestion, tea starch increases the level of insulin.
5. Instead, use sifted dried flour to thicken sour cream at home. Its number depends on what consistency of sour cream you want to achieve. Add half a teaspoon of flour to sour cream and mix well until the product thickens. Another method to thicken sour cream is to add a few drops of fresh lemon juice. After five minutes, the product will thicken and be completely ready for use.
Delicate buttery taste of whipped cream delightfully harmonizes with biscuits, fresh berries and fruits; whipped cream fills custard cakes, decorates desserts. The taste of whipped cream from a spray can not be compared with a home-made product.
You will need
- - 1 glass of heavy cream;
- - 1 tablespoon of powdered sugar;
- - a pinch of salt:
- - mixer or whisk;
- - a bowl.
Instruction
1. For whipping, you will need cream with a fat content of 30 to 40%. Before you start cooking, cool the cream, whisk or mixer attachment and the bowl in which you will whip the product. The whisking bowl should be deep enough to avoid splashing. If you take a whisk for whipping, a device with a small metal ball inside is the best.
2. Pour the chilled cream into a bowl, add the powdered sugar and salt. Salt is needed in order to bring out the smell of cream and the sweetness of sugar.
3. If you are whipping cream with a whisk, begin to turn it into a fluffy mass in active circular motions. Using a mixer, start whipping the cream at the tiniest speed, slowly increasing it first to medium, and then to maximum. During the first 5 minutes, the cream will foam, after which “paths” will begin to appear in them.
4. If you need soft whipped cream that will slowly drip off cakes or slices of fruit, beat the product for about 5 more minutes, until soft peaks.
5. After 7-8 minutes, after you start whipping, the cream will double in volume and begin to form harsh peaks. This cream of whipped cream is perfect for layering cakes, decorating desserts, filling cakes.
6. If you continue to beat further, the cream may separate and turn into butter.
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Note!
Ready-made whipped cream can be stored in the refrigerator for several days.
Useful advice
Whipped cream is often flavored and colored. Natural flavors are cocoa powder, various alcoholic drinks- cognac, rum, liqueurs, cinnamon, lemon or lime peel, berry or fruit puree. Also, extracts of almonds, anise, vanilla are added to the cream. In order to add a coloring or flavoring to the cream, mix them carefully with a spoon before whipping.
Useful advice
Use whipped cream immediately. If this is unthinkable, save ready mix in the refrigerator, but not more than 2-3 hours.
