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 with 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 preparation of 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 into whipped sour cream in a thin stream lemon juice and add condensed milk. Once again, beat everything well until a lush homogeneous cream is obtained.
Lemon sour cream is ready!
Recipe number 4. Sour cream with gelatin
Sour cream with gelatin holds its shape well and does not spread.
To prepare sour cream with gelatin, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour gelatin with half a glass of cold water, wait until it swells. Then we put a bowl of gelatin in a water bath, heat it with constant stirring until the gelatin is completely dissolved. After that, remove the bowl from the water bath and cool.
2. Pre-cool the sour cream, then transfer it to a deep bowl, add granulated sugar and vanilla sugar. Beat everything until a homogeneous thick mass and complete dissolution of sugar. Pour gelatin into the resulting mass in a thin stream, beat again. Immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!
Recipe number 5. Strawberry sour cream
Another recipe for sour cream with gelatin, this time the cream will be strawberry. Perfect for making light summer cakes.
To make strawberry sour cream, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Fresh strawberries - 500 grams.
3. Sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. We wash the strawberries under running water, remove the stalks and cut into small pieces. If the strawberries are medium-sized, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice, leave for twenty minutes until swelling. We put a bowl with swollen gelatin in a water bath, warm it up until the crystals are completely dissolved. Remove the bowl from the water bath, leave to cool.
3. We shift the pre-chilled sour cream into a deep bowl, add granulated sugar, beat until a homogeneous fluffy mass. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream, mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, refrigerate for thirty minutes and serve as a dessert.
sour cream strawberry cream ready!
Recipe number 6. Sour cream with cream
Incredibly delicate, airy, moderately sweet cream with a pronounced creamy taste will be a wonderful decoration for any cake or dessert.
To prepare sour cream with cream, you will need the following ingredients:
1. Sour cream - 250 grams.
2. Milk cream - 300 ml.
3. Sugar - 100 grams.
Cooking instructions:
The bowl in which the cream will be prepared is pre-cooled in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick fluffy mass. Then gradually introduce granulated sugar, while continuing to work the mixer. When the sugar is completely dissolved, we introduce sour cream into the resulting mass. Once again, beat everything together well until a homogeneous cream is obtained.
Sour cream with cream is ready!
Recipe number 7. Sour cream with cottage cheese and peaches
This cottage cheese - sour cream is perfect for a pie that will be baked in the oven.
To prepare sour cream with cottage cheese and peaches, you will need the following ingredients:
1. Sour cream - 200 grams.
2. Cottage cheese - 400 grams.
3. Peaches - 3 pieces.
4. Potato starch - 1 tablespoon.
5. Sugar - 100 grams.
6. Chicken eggs - 2 pieces.
Cooking instructions:
1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to a bowl with cottage cheese, beat with a mixer until smooth. Now, in the resulting sour cream - curd mass, we drive 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, homemade sour cream should be used to make sour cream. Store-bought sour cream contains whey, because of this, the cream can turn out to be liquid. Therefore, if you use purchased sour cream, then you must first weigh it. To do this, line the colander with gauze folded in several layers. Put sour cream on gauze and tightly tie the ends, leave sour cream for several hours, during which time all the whey should drain.
2. Pre-chilled sour cream whips much better and faster.
3. homemade sour cream beat gently, the main thing here is not to overdo it, otherwise you risk turning sour cream into butter.
4. Often, granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To avoid this, use icing sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. Cottage cheese must be rubbed through a sieve several times to make the cream homogeneous without curd grains.
6. To give sour cream rich creamy taste, add heavy milk cream or soft cream cheese to it.
Cream is an integral part of any cake. It makes the dough softer. Its texture is pleasant and gentle. Surprisingly, the cream can be not only sweet. For example, for a liver cake, it is made from whipped mayonnaise with herbs and garlic. But sweet tooth for dessert love to eat it classic version cake. By creating pastry, you need to decide on the type of dough and cream. The base can be biscuit, sand, puff, custard. From what only a tender layer is not made. Someone prefers milk cream, others use jam, others cannot live without butter cream, and someone loves sour cream. Compared to a layer prepared on the basis of butter, sour cream has less calories.
You can choose a dairy product of a certain fat content. Those who do not follow the figure or genetics do not allow them to get fat, not to be afraid of raising the level of cholesterol in the blood, can use high-fat sour cream. These indicators for such a product are at around 30-40%. But such sour cream will whip up perfectly, which is what is needed for good cream. If someone does not yet know how to beat sour cream with sugar, then they will do it with ease, having read the tips. As it was said fermented milk product high fat content perfectly whipped. To get a delicious cream, sour cream should be put in an enamel saucepan or a plastic bowl with high edges. If they are low, then it is possible that white drops will get on the clothes and the table.
After the dishes are selected, it is necessary to decide on the main tool of the confectionery industry - a beater. If the kitchen is not "stuffed" with electronics, then it's okay. Sour cream 30-40% will quickly whip up with the help of a hand whisk, and 20-30 percent will not let you down. To make the mass very lush, it is better to add sugar towards the end of the production process. But a few crystals of salt will not hurt. Sour cream, like proteins, will whip faster into a dense mass if it is salted just a little. Now you can give free rein to your hands and work properly with a whisk. As a result, you can throw out excess energy. If an enemy or boss at work upset the hostess, then why not present them in a bowl and ask them the first number? After such physical activity, the mood will improve.
Manually whip the fermented milk product for 10 minutes. You can give yourself a little break. With the help of a mixer, this process can be significantly accelerated by setting the timer for 3-5 minutes. At the same time, it is important not to forget to sometimes give rest to an electrical appliance, since its motor may not withstand a long load. When the mass becomes like a fairly dense snow-white cloud, you can pour sugar into it and mix, and then beat by hand or with a mixer at low speed for another couple of minutes. If there is powdered sugar, then it would be good to use this product. You can add quite a bit of vanillin so that the cream acquires flavor. Now it is applied to the dough cakes and evenly distributed over their surface with a wide knife.
You can make not only a layer of sour cream, but also cake decorations. To do this, part of it is placed in a pastry bag or a culinary syringe and roses and curls are made. The frame of such a cream looks very impressive. Whipped sour cream sauce is applied along the edge of the upper cake with wave-like movements. A snow-white cake can be prepared for a wedding, it will look very beautiful on New Year's table, symbolizing the onset of winter and the purity of the coming year. Those who, even on holidays, do not deviate from their rule and eat exclusively low-calorie foods can use low-fat sour cream. This is where tricks come in handy experienced housewives. They know how to beat sour cream with sugar for cream, even if the fermented milk product has only 10-20% fat.
First of all, it is well cooled. Then she'll get better. You can place the bowl of sour cream in a pot of ice water. It is better to add powdered sugar at the end of the process. With the help of a mixer, the work will be more efficient. There is a special thickener for cream, you can add it here too. And one more trick. Gelatin is dissolved in boiled water, then this mass is heated, stirring, cooled to a slightly warm state and poured into whipped sour cream. Now you get a great layer for the cake. Only the finished product must be placed in the refrigerator until the gelatin mass has completely solidified. The cream turns out to be of excellent consistency and is similar to "bird's milk".
Those who tried the Pancho cake appreciated its delicate taste. But this merit is not only walnuts, pineapple, but also sour cream. It will also be a great addition to cottage cheese casserole, cheesecakes. Kids love baking with this cream. Even those who are indifferent to cottage cheese products are happy to eat them with such a wonderful addition. A thick fermented milk cream is also used as a filling for prunes, stuffing dried fruits with peeled and chopped walnuts. Sour cream is not only delicious, but also very useful. It contains calcium, which strengthens nails, bones and helps hair grow thick and shiny.
Sour cream is not as popular as it is made from butter or protein. And it's all about his instability. But there are desserts that use only sour cream - Zebra, Tenderness or Honey cake. Due to its consistency, the cream perfectly impregnates the cakes.
Sour cream can be modified by adding gelatin or agar-agar to it, in which case you will get delicate dessert or you can assemble a cake with layers of cream equal to the thickness biscuit cakes. It will turn out beautiful and tasty, but again, not for long. Still, sour cream is intended for something else.
In order for the cream to turn out really lush, tender and velvety, you should follow some important rules:
- It is advisable to take sour cream for cream at home. If this is not possible, buy sour cream with a high fat content in the store, at least 30%, but in no case the so-called “sour cream product”, nothing good will come of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on 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, put the dishes with them in crushed ice or cold water with ice and beat at low speed mixer until fluffy. Gradually, without ceasing to beat, add the sifted 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). IN protein cream Gently, little by little, add sour cream, mix. Use right away.
Lemon cream on sour cream
Ingredients:
2 stack thick sour cream
1.5 stack. Sahara,
20 g gelatin,
1 lemon.
Cooking:
Scald the lemon, wipe dry with a towel and remove the zest with a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ stack. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. 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 make creme brulee, mix sour cream with boiled condensed milk(this will not be easy to do, because the varenka is quite thick) and beat until fluffy.
Sour cream with condensed milk
Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk
½ lemon (juice)
1 tbsp cognac or liquor.
Cooking:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.
In the finished sour cream, prepared according to any of our recipes, you can add natural juice- it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries not at hand, use jam syrup. 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 cake has a delicate texture and a light, subtle sourness. This is the ideal solution for impregnating biscuits. With the use of sour cream, you can cook many options for delicious fillings.
For sponge cake, sour cream is the easiest option to prepare. He saves everything beneficial features sour cream, as it is not subjected to heat treatment.
Ingredients:
- sour cream - 520 g;
- vanillin - a pinch;
- sugar - 300 g.
Cooking:
- To make the cake delicious, you need to properly prepare the cream. Despite its simplicity, one should observe simple tips. The cream should be dense and lush, otherwise it will flow out. Use should be sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
- The beater must be clean and dry.
- Pour in sour cream. Pour in sugar. Add vanillin.
- Start mixer.
- Beat until the mass becomes dense.
- If you tilt the container and the cream does not spread along the walls, then you get the perfect result. If the mass is watery, continue beating.
Biscuit recipe
Biscuit soaked in cream based on sour cream gives the cake a special tenderness.
Ingredients:
- sour cream - 750 g;
- powdered sugar - 300 g.
Cooking:
- Prepare a saucepan. Take a sieve, you can use a colander. The diameter must match.
- Prepare a clean cotton cloth. Cover the sieve. The ends should hang down at the edges.
- Pour sour cream, cover with the remaining cloth. Put in the refrigerator overnight.
- During this time, the whey will drain into the pan. Sour cream will become thicker and will easily separate from the fabric.
- Prepare a deep container. Pour in ice water.
- Place a smaller container in the water.
- Spread sour cream.
- Pour in powdered sugar.
- Start the mixer, beat for at least a quarter of an hour.
For honey cake
In order for the cream for the honey cake to ideally soak the cakes and not turn them into porridge, you need to beat it correctly. Delicate, beautiful cream has a silky texture and blends perfectly with honey cakes.
Ingredients:
- weighed sour cream - 520 g;
- oil - 90 g;
- sugar - 115 g.
Cooking:
- Place the container in the water bath. Spread sour cream with sugar.
- Boil for an hour and a half, stirring every 10 minutes.
- The mass will become silky with a slight caramel tint.
- Remove from fire. Add oil. Stir. Cool down.
With condensed milk
Sour cream with condensed milk is a godsend for any housewife. With the minimum time spent, you get a magnificent, airy, amazingly tasty dessert.
Ingredients:
- cognac - 2 tbsp. spoons;
- condensed milk - 470 g;
- lemon juice - 55 ml;
- fat sour cream - 410 g;
- liquid vanilla extract - 1 teaspoon.
Cooking:
- Place sour cream in a bowl.
- Turn on the mixer at high speed.
- Beat for four minutes. The product will be saturated with oxygen, acquire density and become airy.
- Pour in condensed milk. Add lemon juice. Sprinkle vanilla. And lastly, cognac.
- Start the mixer again. Set high speed. Beat for half an hour.
- Cover with foil. Put in the refrigerator for three hours.
Sour cream custard
sour cream custard suitable when you need a thick layer of cream between biscuits. He will not settle even under heavy cakes. Lubricate should be immediately, as soon as the cream has been prepared.
Ingredients:
- butter - 210 g;
- fat sour cream - 310 g;
- sugar - 130 g;
- flour - 2 tbsp. spoons;
- chicken egg;
- vanilla sugar - 20 g.
Cooking:
- Pour the egg into the pan, add sugar. Grind until smooth.
- Pour in the flour.
- Pour in sour cream. Mix.
- Put in a water bath.
- Boil until thickened.
- Place part of the oil (50 g).
- The remaining oil should be at room temperature.
- Place in container. Beat with a mixer until fluffy.
- Enter the sour cream base into the resulting composition. Add in portions of a couple of spoons, without ceasing to beat.
- If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.
with gelatin
This universal recipe, because the resulting mass can be used not only as a cream for a biscuit, but also as an independent dessert. The mass comes out airy, tender and very fragrant. The main advantage is not only taste qualities but also the speed of preparation.
Ingredients:
- warm water - 60 ml;
- powdered sugar - 160 g;
- medium fat sour cream - 2 cups;
- gelatin - 2 teaspoons.
Cooking:
- Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
- Pour water into a saucepan. Boil. Place the container with gelatin on top of the pan.
- While stirring, wait for the gelatin to dissolve. Carefully monitor the condition, if the mass boils, the dessert will be spoiled.
- Pour sour cream into a bowl. Sprinkle with powdered sugar. Beat until a homogeneous mass is formed.
- Pour gelatin, do not rush, add in a small stream. Do not be afraid if the mass has become completely liquid.
- Keep in the refrigerator for an hour.
- If time is short, and you need to cook a delicacy faster, increase the amount of gelatin.
Chocolate and sour cream
amazingly beautiful and delicious cream suitable for layering cakes and decorating baked goods.
Ingredients:
- butter - 55 g;
- vanilla extract - 1 teaspoon;
- bitter chocolate - 160 g;
- powdered sugar - 420 g;
- salt - ¼ teaspoon;
- sour cream - half a glass.
Cooking:
- Break the chocolate into pieces. Place in a bowl, connect with butter. Melt. You can use the microwave, but do not boil.
- Mix. Cool down.
- Whisk sour cream with salt and vanilla extract.
- Enter the chocolate mass.
- Continuing to beat, pour in portions of powdered sugar. You may need more or less of it. The mass should become creamy, thick.
- For impregnation, the base can be used immediately. If you want to make a cream decoration, you should cool it.
Ingredients:
- cottage cheese - 420 g;
- sour cream - 210 ml;
- sugar - 80 g;
- vanilla sugar - a pack (optional).
Cooking:
- If used soft curd, which has a homogeneous structure, it does not need to be further processed. Cottage cheese home cooking or granular should be passed through a meat grinder or beat using a blender. You can use a sieve and grind.
- Instead of sugar, it is better to use powdered sugar, for this, use ready-made or grind sugar. Due to this, the sweet component will be evenly distributed throughout the cream.
- Sour cream will need the highest fat content. Ideally, if you leave it in gauze, in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
- Combine ingredients. Whisk. Leave in the cold for a couple of hours.
To achieve the desired result, you must follow the tips:
- To get a thick creamy substance, the fat content of sour cream should be the highest (33%).
- Thickness depends on the speed and time of whipping. Beat should be about half an hour, at least.
- Refrigerate sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never give a thick creamy result.
- If the cream turned out to be watery, starch will help save the situation. Add this ingredient to the cream, stir and refrigerate.
- Gelatin powder will also come to the rescue. It helps shape the cream.
- If you want to get a denser and thicker consistency, add oil to the cream. But in this case, the cream will become more high-calorie.
- A good helper is a food thickener. It can be purchased at any store and used following the instructions printed on the pack.
Sour cream for cake
Classic sour cream cake - see recipe step by step cooking, as well as unique tips on the ingredients and use of the cream.
per 1 kg
25 min
275 kcal
5/5 (8)
Kitchen appliances and utensils: volumetric dishes 500-800 ml, several tablespoons and teaspoons, a measuring cup, a whisk and a blender, since it is recommended to knead the mass at a speed that only special equipment can provide.
There is nothing easier than making ordinary cake layers. But the choice of cream often makes even the most sophisticated chefs suffer. Sometimes I just have no desire to ask such a question, and I choose the most simple, tasty and fast sweet sour cream for the cake, the recipe of which my grandmother used in all occasions.
Properly prepared cream is thick enough to stuff and decorate any dessert, as it is prepared from fat sour cream (at least 20 percent) with the addition of fine-grained sugar. This is the perfect combination for your cake and pastries. It can be used not only for filling, but also for coating and leveling the surface. finished cake. However, its dignity hides the main problem. Many do not even dare to start cooking, because they do not know how to make a classic sour cream for a cake so that it is sufficiently viscous, persistent and thick.
Today I decided to write a detailed guide to answer all questions about making sour cream once and for all.
One of the most important secrets about how to make and thicken a classic sour cream cake without using professional culinary equipment, but simply at home, consists in the right cooking pace. Try not to rush when reading the recipe and proceeding to implement it.
You will need
Sour cream for cream must be as much as possible oily so don't try to find one in the store. Very good and fresh sour cream, which literally "worth a spoon", can only be found in the market.
Be sure to let the sour cream get rid of excess moisture - to do this, put it on a thin slice of gauze and hang it over a large bowl for 30 minutes. This will quickly drain off excess whey.
A step-by-step recipe for a thick cream of sour cream and sugar for a cake
You can add a tablespoon of cocoa to the cream to make it a pleasant chocolate color and aroma.
In addition, at the final stage of whipping, I often add pieces of strawberries, blueberries or other berries to the mass, because after that even the usual biscuit cake will amaze you and your family with the awesome taste and aroma of a hot summer.
Your universal cream is ready! Now you can confidently answer the question of how to cook delicious cream of sour cream for cakes and pastries without spending a lot of time and effort. Put the mass in the refrigerator for 1-3 hours, since even the thickest and most viscous sour cream requires some time to proof and solidify before being used for its intended purpose: filling cakes or spreading the cake.
Video recipe for making sour cream
You can make sure you did everything right by looking at step by step recipe making sour cream for the cake in the video below:
This delicate sour cream can be apply not only for impregnation, but also for decorations cake. To do this, additionally dissolve a few grams of gelatin in warm water, and then add to the cream at the final whipping stage. After your cream has chilled, place it in a piping bag or piping bag and let your imagination run wild.
Just in case, I want to advise you a few other variations on the theme of creams with sour cream as a base. If there is no time to look for components on the market, it will suit you well, which will turn out even with sour cream with a fat content of 20%. For lovers of condensed milk, there is a mixed one that invariably delights my home sweet tooth. And air is distinguished not only by the ease of preparation, but also by the fact that it is useful for children.
