Sour cream condensed cream for sponge cake. Step-by-step recipe for cake cream made from sour cream and condensed milk. How to prepare cream boiled condensed milk and sour cream

Condensed milk has a pleasant creamy taste, adored by many sweet tooths. Even just spreading it on a bun or a slice of white bread, you can get an amazing dessert from childhood. Every housewife knows that this product makes a very delicate and tasty buttercream for cakes. There are hundreds of recipe variations, but real confectioners have their own secrets for preparing the perfect one. Condensed or concentrated milk gives it an amazing, unique taste, and a layer based on it is suitable for a variety of recipes: for vanilla and sponge cake, for puff and honey cakes.

It combines with most additives that confectioners prefer to add to cake fillings. Most recipes for condensed milk cake creams are simple; even a beginner who is preparing his first dessert in an attempt to surprise family and friends can cope with them.

The simplest recipes based on concentrated milk are two-component mixtures, that is, one more ingredient is added to condensed milk, thoroughly stirred or whipped, the result is an amazing layer for a cake or pie.

You can add butter, whipped cream or sour cream to condensed milk to create cream. The percentage ratio of oil and condensed milk is 1:2. Pre-soften the butter, then beat for 1-2 minutes. After this, pour in the condensed milk and beat again.

This simple recipe is pictured:

Consistency, how to beat butter with condensed milk:

Video describing the cooking process:

You can use chocolate butter instead of regular butter. A delicate taste will be obtained by adding sour cream or cream. Here the product shares are equal. You need to take 400 grams of condensed milk, the same amount of cream or sour cream. First, whip the cream or sour cream, then gradually pour in the condensed milk product, thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can use either light condensed milk or a boiled product.

We complicate the preparation by adding more ingredients

In addition to the simplest recipes that do not require time to prepare, housewives make much more intricate variations based on condensed milk, suitable for different cakes or for a specific type of baking. Here, imagination is not limited - you can put various fresh or dried fruits and berries, cognac or aromatic liqueur, chocolate chips or mixed nuts. How to make cognac at home is written in.

Condensed milk is accompanied by cottage cheese, sour cream, eggs, margarine - almost everything that can be found in the refrigerator is suitable for this or that recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorites among pastry chefs. They are useful for many types of baking.

The classic recipe for condensed butter cream for a sweet pie includes:

• vanillin;
• 400 grams of whole condensed milk;
• 200 grams of butter (preferred fat content 82%).

Preparation:

1. Beat soft butter for 1-2 minutes.
2. Condensed milk is added to it in a thin stream.
3. The composition is mixed.
4. At the end, vanillin is added and everything is mixed again.

You can make buttercream from boiled milk. It will require:

• 200 grams of butter;
• 400 grams of boiled condensed milk;
• nut or fruit mixture.

Several types of nuts/dried fruits or one favorite are suitable for the recipe. Here the hostess can choose for herself what she likes best. Stages:

1. The butter should be left for several hours to reach room temperature or softened in the microwave. The quality of the product should not be in doubt; the recommended fat content is more than 80%.
2. When softness is achieved, it is whipped, and condensed milk is poured into it in parts.
3. After thoroughly mixing the resulting mass, add chopped nuts or dried fruits. It is better to pre-soak dried fruits in hot water for several minutes or at least rinse them thoroughly.

butter with boiled condensed milk

You can surprise your guests if you add coffee flavor to the layer. For this chocolate cream you need to take:

• a pack of butter;
• condensed milk - 1 can;
• teaspoon;
• a teaspoon of instant.

For those with a special sweet tooth, you can add a couple of tablespoons of sugar. For those who like not too sweet pastries, experienced pastry chefs advise adding a few drops of lemon juice. Preparation:

1. The butter is softened and whipped in the same way as in previous recipes.
2. Condensed milk is added to it, everything is thoroughly mixed.
3. At the end, add coffee and cocoa. Mix again.

It is better to spread the layer right away, preferably on warm cakes, so the impregnation will be better. If the filling hardens, it must be softened again for use.

coffee cream cake

With sour cream: caramel or milk

The main rule in sour cream for sponge cakes is the highest possible fatty quality sour cream so that the composition does not spread.

In addition to simply mixing the condensed product with sour cream, confectioners often prepare another option. It will require:

• caramel;
• 200 g butter;
• 250 g sour cream;
• 250 g of condensed product.

Steps for preparing sour cream cream:

1. We leave all products to be purchased at room temperature.
2. First you need to beat the butter. It turns white and acquires an airy texture.
3. Then pour in the condensed product, continuing to beat.
4. Next in line is sour cream. It should be added one spoon at a time and mixed thoroughly.
5. Caramel is added last.
6. If the taste seems not sweet enough, you can add a spoonful of powdered sugar.

How to use sour cream for baking:

cake with sour cream

The following recipe for a sour cream layer for a cake contains gelatin, so it tends to harden and hold its shape. It is ideal for tall cakes. To prepare it you need:

• 250 g sour cream;
• 60-70 g milk;
• 15-20 g gelatin;
• 250 g whole condensed milk.

Milk can be replaced with juice, coffee, cocoa or other liquid. This produces different shades of taste.

1. Gelatin must be combined with liquid and allowed to swell. It is better to double-check the swelling time on the packaging, as it can take from 10 to 30 minutes.
2. At this time, mix the dairy products.
3. Melt the swollen gelatin and pour it into the bowl with the filling. Can be used immediately.
4. To completely harden the mass, long cooling is required.

A good addition to this recipe would be fresh coconut or shavings. You can prepare a dessert reminiscent of Bounty or Raffaello candies.

With cottage cheese

For a delicate curd cream, the following ingredients are needed:

• 180 grams of butter;
• 180 grams of condensed milk;
• a pack of fatty cottage cheese;
• 80 grams of powdered sugar.

1. Beat soft butter.
2. Pour in condensed milk, beat again.
3. Add sugar flour. Mix by hand or at low speed.
4. Add cottage cheese. If it is soft and has a uniform consistency, you can add it right away. If it is grainy or has small grains, it is better to first use a blender to puree it.
5. Stir again and cool for 15-20 minutes before using.

cream with cottage cheese

It’s good to add berries or fruits, as well as cocoa or zest.

With eggs

An interesting option is obtained by adding yolks. For the layer you need:

• 2 yolks;
• 200 grams of butter;
• vanilla or cocoa;
• 100 grams of condensed milk product.

1. The butter needs to be softened, whipped, mixed with milk.
2. Add the yolks separated from the whites.
3. At the end, vanillin or cocoa is added. After mixing, the mass is ready.

cream with yolks

With fruit: orange or banana

Fruit and berry additions are amazing additions to any filling. Fresh, frozen or dried - in any form they add zest to baked goods.

The most popular recipes with fruit involve adding citrus fruits or bananas.

For the version with citrus notes you will need:

• pack of butter;
• 1 can of whole condensed milk;
• large orange (it is advisable to choose sweet varieties).

If the orange is not sweet, you need to add sugar to taste. You can also replace the orange with lemon, which will require even more sugar.

Steps on how to make cream for a delicious dessert:

1. Let the oil reach room temperature.
2. Meanwhile, grate the orange zest, avoiding the white pulp.
3. Squeeze the juice from the orange, two or three tablespoons will be enough for this volume.
4. Beat the butter.
5. Add concentrated milk.
6. At the end, the juice is poured in and the zest is added. The mass is mixed by hand.

A delicate texture with a pleasant aftertaste is obtained in the recipe with bananas. Here you will need:

• butter - 180-200 g;
• big banana;
• can of condensed milk.

Preparation:

1. The butter is softened and churned as in other cooking methods.
2. Then pour in condensed milk.
3. The banana needs to be broken up with a blender and added to the mixture.
4. The resulting composition is mixed.

With cognac

You can add any aromatic alcohol to the cream (rum, whiskey or liqueurs with various flavors).

The recipe with the addition of an alcoholic note includes the following products:

• spoon of cognac;
• 200 grams of butter;
• condensed milk - 1 can.

Preparation:

1. Soften the butter and beat until white.
2. Add condensed milk without stopping whisking.
3. Lastly, pour in the cognac.

cream with cognac

You can also add alcoholic essence to sour cream. For this recipe you need:

• vanillin;
• 400 g sour cream;
• 400 g condensed milk;
• a tablespoon of alcohol.

Preparation:

1. Combine the dairy products and mix them thoroughly.
2. At the end, add vanillin and a spoonful of the selected alcohol.

With margarine

If you need to save money and make a budget version of the filling for biscuits, margarine comes to the aid of housewives.

Required Products:

• can of condensed milk;
• 200 g margarine;
• cocoa/vanillin/cognac.

The recipe is very simple:

1. Soft margarine is mixed with condensed milk.
2. Then the selected additional flavoring element (cocoa, vanillin or alcoholic essence) is added and the mass is mixed again.

With chocolate

For some sweet tooths, chocolate is an integral part of every dessert. To combine milk with a chocolate note you need to take:

• 200 g butter;
• 100 g milk;
• 200 g condensed milk;
• 100 g dark chocolate (preferably dark chocolate).

1. Melt the chocolate, pour in the milk, mix thoroughly.
2. Beat the butter, add the chocolate mass to it, and then condensed milk. Mix thoroughly again.

chocolate for cream

For white chocolate lovers, there is an amazing recipe with coconut. It requires:

• 1 bar of white chocolate;
• fresh coconut or shavings;
• 200 g fatty butter;
• half a can of concentrated milk product.

1. Melt the chocolate and mix with condensed milk.
2. Add butter to the resulting mixture and beat again.
3. Lastly, add the coconut flakes and mix gently.

white chocolate cream

With cream

The most delicious filling is made with heavy cream. It requires:

• 50 g sugar flour;
• vanilla essence;
• can of condensed milk product;
• 400 g cream (fat content not less than 30%).

Cooking steps:

1. Cream (take cold) is whipped at maximum speed.
2. Add sugar flour and beat the mixture until thick.
3. Condensed milk is poured in in a thin stream and everything is mixed again.
4. Vanillin is added at the end.

whipped cream

Cooking custard without any problems

This type of filling is loved by many. It takes a little more time, but the result is worth it. For the recipe you need:

• 2 eggs;
• pack of butter;
• 250 ml milk;
• can of condensed milk;
• 50 g sugar flour.

1. Cooking begins by combining and grinding eggs with sugar.
2. Pour milk into a saucepan and place it on low heat.
3. After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mixture to a boil!
4. After the workpiece has partially cooled, butter and condensed milk are added to it.
5. Everything is mixed and left to cool. Only then can you take the filling for spreading.

adding milk to custard

adding butter to custard

making custard

Suitable choice for different desserts

Buttercream is good both for spreading on sponge cakes when warm, and for creating decorations. Roses and rosettes made from it will hold up well if you put this cake in the refrigerator.

buttercream cake decoration

It is also suitable for cupcakes and muffins; “hats” of various shapes are made from it.

Eclairs, nuts from childhood and other cakes are a good option for adding butter and condensed milk filling.

Chocolate cream is suitable for frosting shortbread, puff, honey and sponge cakes. You can also eat it plain with a bun.

Various cakes are made from custard, for example, the famous “Napoleon”. It is also good for creating your own dessert. The base is placed in a bowl, grated berries or fruits are added to it, and whipped cream serves as decoration.

The sour cream layer is good for spreading soft porous cakes, but is not suitable for creating decorations, since it does not hold its shape at all.

The curd version of the cream goes well with various cakes and pastries: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do this immediately before serving, since the curd filling holds its shape worse than butter filling, and may also turn slightly yellow during long-term storage.

Prepare for filling and decorating cupcakes

In cupcakes, recipes with concentrated dairy product can be used both for decoration and filling. The recipe for the cupcake cream will be the same:

• pack of butter;
• 200 g sour cream;
• can of condensed milk;
• caramel (or any other) sauce.

This amount is enough for 5-6 servings:

1. Combine the butter with the dairy products and beat at low speed.
2. At the end, pour in the sauce to taste, stir again and stuff it into the dough or place it on top of the finished baked goods.

sour cream and butter

adding sauce to cupcake cream

We use boiled condensed milk

The layer for cakes based on boiled milk has a beautiful caramel shade and is thicker, which means it is suitable for cooking by beginners.

For the simplest version of boiled condensed milk cream you need:

• 100 g milk;
• nuts as an addition;
• a can of boiled condensed milk.

How to cook:

1. Mix dairy products.
2. Chop the nuts and add to the mixture.
3. Stir the mass again.

Another recipe is also extremely simple. It requires:

• butter - 1 pack;
• a can of boiled condensed milk.

To prepare, both products are mixed and used as a layer of cake or. The taste can be varied with fruits or flavor essences.

For or you can prepare the filling with cheese. Let's take for it:

• 500 g cream cheese;
• sugar flour to taste;
• a can of boiled condensed milk.

Steps on how to make filling from boiled condensed milk:

1. The cheese is whipped first in a bowl, then the condensed product is added.
2. Mix all. If the taste does not seem sweet enough, add sugar flour.

boiled condensed milk and mascarpone cheese

To make good cream with condensed milk, confectioners must choose high-quality fresh products. To prevent the future layer of the cake from spreading, all dairy ingredients should be as fat as possible.

If, however, the consistency turns out to be liquid, you can always add a little oil or gelatin to the layer.

Nuts and any berry or fruit mixtures are long-awaited guests of any layer. There is no need to be afraid to experiment here. This way, any boring dessert can sparkle with new colors. Perhaps you will discover your own unique recipe and won’t want to tell anyone how to make awesome condensed milk cream using it.

Sour cream with condensed milk is incredibly easy and quick to prepare. It perfectly soaks dry sponge cakes and thanks to it the cake always turns out amazingly tender and soft. It is prepared from easily accessible ingredients that can always be found in your refrigerator.

Sour cream with condensed milk for sponge cake

Ingredients:

• condensed milk – 450 ml;
• sour cream 20% – 400 ml;
• cognac – 2 tbsp. spoons;
• liquid vanilla extract – 1 teaspoon;
• concentrated lemon juice – 50 ml.

Preparation

Place the cooled sour cream in a bowl and beat for 5 minutes with a mixer until fluffy. Then pour out the condensed milk, add a little vanilla and concentrated lemon juice. At the very end, pour in the cognac and, using a mixer, bring the cream until ready, whipping the ingredients into an airy mass. Cover the bowl with the cream with cling film and put it in the refrigerator for 3 hours to thicken. After that, we use it to soak sponge cakes. If at the end you have a small amount of cream left, then transfer it to a dry, clean jar, close the lid and store in the refrigerator for about a week.

Butter and sour cream with condensed milk

Ingredients:

• natural condensed milk – 200 ml;
• sour cream 20% – 200 ml;
• butter – 200 g;
• peeled walnuts – 300 g.

Preparation

Place soft butter in a deep bowl and pour in condensed milk. Beat the contents with a blender until smooth and homogeneous. Next, add sour cream and beat well again. Lightly fry the peeled walnuts, then finely chop them with a knife, pour them into the cream and mix with a whisk.

It is the cream made from condensed milk and butter that has proven to be the most popular among modern housewives. It is not expensive, accessible, and versatile. This sweet mixture can be used to decorate cakes, pastries, fill wafer rolls and complement cookies.

Ingredients: a standard pack of butter (more than 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.

Butter cream with condensed milk binds the cakes together well.

1. First, the butter is left at room temperature for some time. It should soften thoroughly. You can speed up the process by using a microwave oven.
2. Next, beat the butter with a mixer or blender until fluffy. At this stage, vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
3. Whisking of ingredients continues. Condensed milk is added to the butter in small portions. The mass will gradually thicken and become more and more fluffy.

The resulting cream from butter and condensed milk can be used immediately, for example, for frosting a cake and leveling the sides of baked goods.

Recipe with boiled condensed milk and butter

Ingredients: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
2. Next, beat well with a special blender attachment until the mixture doubles in size.
3. Boiled condensed milk is added to the butter. The beating is repeated again until there is a fluffy, homogeneous mass in the container.

The finished cream from boiled condensed milk and butter needs to be cooled a little, after which it can be used to coat the sponge cake.

Cake cream with zest flavor

Ingredients: large sweet orange, a whole can of condensed milk (uncooked), a standard pack of fatty butter.

The cream will add a citrus note to baked goods.

1. Carefully remove the zest from the orange using a fine grater. You only need to grate the orange part, leaving the white pulp on the fruit. If it gets to the zest, the product will be bitter.
2. Squeeze 2 large spoons of juice from the orange.
3. The pack of butter is removed from the refrigerator in advance. It should soften but not become too runny. Otherwise, you won’t be able to whip up the product.
4. Next, the butter is processed with a mixer until fluffy.
5. Without stopping whipping, pour condensed milk into the mixture in a thin stream. The process lasts 3-4 minutes.
6. At the end, juice is poured into the mass and zest is added.

All you have to do is beat the cream for another minute, and it is completely ready for decoration.

Chocolate cream

Ingredients: a standard pack of full-fat butter (more than 80% fat), a bar of dark chocolate (possibly without sugar), a can of condensed milk.

1. The oil is removed from the cold in advance and softened.
2. The chocolate bar, broken into slices, goes into a separate bowl. You can take a bitter product without sugar or with minimal sugar content.
3. The chocolate is melted in the microwave or in a water bath and then cooled.
4. In a large bowl, softened butter is whipped until white and fluffy. Continuing to work with the mixer, condensed milk is gradually poured into the container.
5. Once the mixture becomes thick and homogeneous, you can pour the melted and cooled chocolate into it.
6. Beating continues for about another minute.

This cream is perfect for coating chocolate sponge cake.

With added bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

This cream is very delicate and fragrant.

1. Remove the pack of butter from the cold about half an hour before cooking.
2. The peel is removed from the fruit, after which it is mashed with a masher. You can use an immersion blender for this purpose. The banana should be ripe, but not darkened.
3. The softened butter is whipped with a mixer until white and fluffy.
4. Condensed milk is slowly poured into it. The beating does not stop.
5. The last thing to add to the mixture is soft banana puree.

Whip the cream for about another minute until smooth. Then you can immediately use it to decorate dessert.

Made from condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very rich sour cream, a pack of high-quality butter.

1. The butter is taken out of the cold in advance so that it has time to soften thoroughly before preparing the cream.
2. Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be poured in a thin stream and gradually, combining the products with a wide spoon.
3. When both components are well mixed, you can add sour cream, vanillin and cognac.
4. There is no need to beat the mixture after this. Just mix all the ingredients with a spoon.

Over time, the cream made from condensed milk, butter and sour cream may separate. But this is normal. If the base is not immediately used to coat the cake layers, it should be put in the refrigerator and slightly warmed in the microwave immediately before preparing the dessert.

Custard for Napoleon cake

Ingredients: 220 ml of condensed milk, 70 g of full-fat butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of full-fat milk.

The cream perfectly saturates Napoleon's cakes.

1. Half of the declared amount of milk is sent to the saucepan. Bulk components are immediately added to it. All of them are mixed well with a whisk so that there are no lumps left.
2. Next, the remaining milk is poured in. After the next stirring, the saucepan is sent to the fire. The mass is cooked with minimal heat on the stove and stirring frequently until it thickens (it should linger on the whisk).
3. When the cream has cooled to room temperature, add about half of the condensed milk. After mixing, the rest is poured in.
4. Softened fat (butter) is introduced in small portions.

1. The butter is cut into small pieces and left for some time, during which it will have time to soften. Next, it is whipped with a mixer until light and white.
2. Gradually condensed milk is added to the oil. At the same time, the beating does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mixture. When working with ready-made cake layers, you need to choose a cream with a brighter, rich taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, whisking continues until the mixture is as smooth as possible.

You can immediately decorate desserts with the prepared sweet cream.

Who among us doesn't love cakes and pastries? To emphasize the taste of the airy dough and make it more refined, special fondants and fillings are used. Yogurt, curd or chocolate sour cream can transform any dessert into a real masterpiece. If cooked correctly, it will turn out tender and light, as in the photo. Using the recipes presented in the article, you can prepare not only delicious sour cream or “Turtle”, but also other unusual pies. Your family and friends will be delighted with the culinary delights!

How to make delicious sour cream - step-by-step recipes

No matter how airy the dough is, ready-made cakes often need additional impregnation. Sour cream for cake is an excellent choice for any housewife for baking. There are many recipes for preparing this filler. The main ingredients are sugar and sour cream, which must be beaten with a mixer until a homogeneous mass is formed. To add color and piquancy, cocoa, fruit or food coloring are added to the mixture. But even without such ingredients, the mixture turns out very tasty and goes well with any homemade confectionery.

The success of the process largely depends on the quality of the sour cream. It is better to choose the one in which the spoon stands. For this reason, many housewives prefer a home-made product rather than a store-bought option. Also, special attention should be paid to the taste of sour cream. She must be sweet. Even a little sourness can ruin the pie filling.

Classic

Although this preparation option is considered the simplest, the cream turns out very fluffy and does not spread. It can be used as a lubricant for cake layers, cake decoration and other sweet baked goods. It is worth noting that it is best to choose homemade sour cream for confectionery products. Store-bought has a low fat content, which can lead to excess liquid in the cake filler. . If you don't know , how to make sour cream cream, follow the classic recipe. For this you will need:

• sour cream – 500 g;
• sugar – 1.5 cups.

Cooking process:

1. Sour cream must be refrigerated several hours before cooking.
2. Pour sugar into the cooled mass and beat with a mixer until smooth.
3. When the sour cream thickens so much that it stops flowing when the pan is tilted, the cream is ready.

With butter

Not everyone has the opportunity to buy a high-quality dairy product for sweet filling on the market. If you only have store-bought sour cream in your arsenal, then using butter with 82-85% fat content will save the situation. This ingredient is able to give the mass the necessary consistency. With it you can decorate zebra cooked with kefir and classic homemade cakes. You will need:

• sour cream – 300 g;
• sugar – 1 glass;
• butter – 150 g.

Cooking process:

1. Cut the butter into pieces or trample with a fork and leave for 30 minutes.
2. Grind the sugar into powder and add to the butter.
3. Beat the ingredients with a fork or whisk at medium speed.
4. When the mass becomes yellow and homogeneous, you can add sour cream. It is added little by little, thoroughly mixing the ingredients together.
5. To thicken the mixture, it is better to beat it with a whisk rather than with a mixer.
6. When the mass becomes dense, you need to leave it for 15-50 minutes in the refrigerator, and only then start spreading the cakes.

With condensed milk and nuts

This filling is suitable for those with a sweet tooth who love homemade waffles and cakes. Sour cream with condensed milk is much softer than its simplified counterpart. Using a variety of additives, such as nuts, you can create the most daring recipes. For such a sweet mixture use:

• sour cream – 200 g;
• butter – 200 g;
• boiled condensed milk – 250 g;
• nuts – 300 g.

Cooking process:

1. Mash or cut the butter and leave to melt a little.
2. Add condensed milk, beat with a fork until smooth.
3. Add sour cream to the resulting mass and mix.
4. Fry the nuts in a dry frying pan, grind in a coffee grinder and add to the fudge.
5. Mix thoroughly, let the sour cream cream brew.

With gelatin and fruit

Everyone has tried homemade cake with sour cream. If you want to diversify such a trivial dessert, it is best to use fresh fruits and berries. The delicacy will allow you to plunge into gastronomy and remember the warm season. Making cream based on gelatin and fruit is very simple. To do this you will need the following ingredients:

• fat sour cream – 500 g;
• sugar – 100 g;
• any fruit – 300 g;
• sugar – 100 g;
• gelatin – 1 tbsp;
• water – 70 g.

Cooking process:

1. Pour gelatin into a small iron container and fill it with water. You need to make sure that it does not dissolve, but only swells.
2. After 15 minutes, place in a water bath and stir until smooth. It is important that the mass does not boil, but simply turns into a yellow liquid.
3. Add sugar or powder to sour cream, beat.
4. Gradually pour melted gelatin into the creamy mixture and stir.
5. Add berries.
6. The resulting liquid mixture is left to cool, and then the finished cakes are poured into it.

How to make sour cream

Your favorite honey cake or tender saffron milk will become even better with this filling. The crusts for these pies are a little dry, so a special semi-liquid mixture is needed to soften them. The best choice is cream and sour cream. It will require the following ingredients:

• sour cream – 800 g;
• sugar – 70 g;
• butter – 200 g.

Cooking process:

1. Leave the oil on the counter at room temperature for 30 minutes.
2. Place it in a bowl, add sugar and stir.
3. When the mass becomes homogeneous, begin to gradually add sour cream.
4. Mix all ingredients thoroughly and let stand for 15 minutes.

For the sponge cake

The combination of dairy products allows you to create a truly unique taste. Instead of cottage cheese, some people use mascarpone cheese, which will make the consistency of sour cream even more unique. It is very easy to use not only for decorating and coating baked goods, but also for jelly desserts. For a sweet condensed treat you need:

• sour cream – 500 g;
• sugar – 150 g;
• cottage cheese – 250 g;
• gelatin packaging;
• water.

Cooking process:

1. Add a little water to the gelatin and leave for 15 minutes.
2. Heat it in a water bath, stir thoroughly so that there are no lumps.
3. Add sugar to the cottage cheese, then grind through a sieve.
4. Add sour cream, beat with a mixer on low speed.
5. Without stopping stirring, add gelatin.
6. When the mass becomes homogeneous, switch to the maximum mixer setting to achieve thickness.

For the honey cake

An unusual spread will help you diversify the recipe for your favorite homemade pie. Using sour cream custard will transform the thickest, roughest cakes into a delicate cloud. The thick consistency will allow the culinary masterpiece to keep its shape and not sag under its own weight. To prepare thick sweetness you will need:

• sour cream – 300 g;
• butter – 200 g;
• sugar – 150 g;
• flour – 2 tbsp;
• a little vanillin;
• egg.

Cooking process:

1. Combine sugar with egg, mix until smooth.
2. Add flour, beat well.
3. Add the main ingredient to the resulting mass, place in a water bath and stir. When the mixture thickens, remove.
4. Add 50 g of butter, mix thoroughly.
5. Whisk the rest of the butter until creamy.
6. Mix the ingredients together.
7. Using a mixer, bring the mixture to the desired consistency for a few minutes.

How to thicken

Many housewives face this problem. The cause of excess cream liquid may be unsuitable sour cream or incorrect technology for whipping the mixture. The longer you work with the whisk or mixer, the more the sour cream reacts with the sugar and becomes thinner. If the cream turns out thin, then the following will help correct the situation:

• Starch. It is necessary to add very little, otherwise the taste of the sweet mixture will deteriorate.
• Gelatin. Universal thickener. After adding it, the cream must be kept in the refrigerator for a while.
• Butter. With its help, the watery mixture will acquire a thick, heavy consistency.
• Thickener. The easiest way to turn liquid cream into a fluffy mass.

Video

The highlight of any pie is its filling or spread. Using the simple recipes presented in the videos, you can prepare delicious homemade cakes without much difficulty. Lush creams made from non-acidic sour cream can decorate baked goods and other sweets. With just a few ingredients in your hands, you can create masterpieces of confectionery art.

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For the chocolate cake with cherries

Pancake cake

Cream with condensed milk and sour cream is an excellent decoration for sweet pastries. There are many known recipes for preparing this product. To give it a special taste, various additional components are added - fruits, berries, chocolate, coffee, cheese, boiled condensed milk. The cream can be used to coat sponge and pancake cakes; it is suitable for such popular cakes as “Medovik” and “Napoleon”. First you need to choose the right products and know some cooking features.

1. 1. Lightly beat the boiled condensed milk to form a fluffy mass.
2. 2. Combine with the prepared cream and mix thoroughly until a homogeneous consistency is obtained.

You can buy boiled condensed milk in a store or prepare it yourself at home.

Nut-sour cream

The cream with the addition of nuts has a pleasant, unusual taste.

Ingredients:

• finished product - 1 serving;
• nuts - 1/2 tbsp.

How to cook:

1. 1. Pre-heat the nuts in a frying pan or in the oven.
2. 2. Grind the nuts using a blender.
3. 3. Combine with the finished product and mix everything.

"Raffaello"

To obtain a product with the taste of Raffaello candies, coconut flakes are added to the composition.

Required:

• ready-made cream - 1 serving;
• coconut shavings - 50 g.

Preparation:

1. 1. Take the finished cream.
2. 2. Add coconut flakes to it and mix thoroughly.

With lemon and orange

To prepare the cream you will need:

• finished product - 1 serving;
• half a lemon or orange.

1. 1. Peel citrus fruits and grate the zest.
2. 2. Get juice from fruits in the amount of 2 tbsp. l.
3. 3. Add everything to the finished product and mix.

With candied fruits

You can use candied fruits instead of fresh citrus fruits. Required components:

• finished product - 1 serving;
• candied fruits - 50 g.

How to cook:

1. 1. Using a blender or knife, chop the candied fruits.
2. 2. Mix everything with the finished cream.

With coffee or cocoa

To prepare coffee cream you will need:

• finished product - 1 serving;
• instant coffee (cocoa) - 1-2 tbsp. l.

Preparation:

1. 1. Take the finished cream.
2. 2. Mix thoroughly with coffee or cocoa, making sure that the mass is homogeneous.

With chocolate

To prepare a delicious chocolate-flavored product, you will need the following ingredients:

• ready-made cream - 1 serving;
• chocolate - 50 g.

Recipe:

1. 1. Melt the chocolate bar in a water bath.
2. 2. Carefully add the chocolate mixture to the sour cream.
3. 3. Mix everything thoroughly.

Thick cream with gelatin

The cream prepared according to the classic recipe is liquid. It is suitable for soaking cakes, but it cannot be used as a decoration. To achieve a thicker, denser consistency, you can add gelatin to the composition. In this case, sour cream should be taken with high fat content.

Ingredients:

• sour cream - 1 tbsp.;
• condensed milk – 1 tbsp.;
• milk or water – 1⁄4 tbsp.;
• gelatin - 1 tsp.

How to cook:

1. 1. Make a strong gelatin solution. To do this, you need to fill it with water or milk, preheating them.
2. 2. Leave the gelatin to swell for some time (usually marked on the package).
3. 3. Stir the solution and heat it in a water bath, then cool it.
4. 4. Combine sour cream and condensed milk in exactly the same way as in the classic preparation.
5. 5. Add gelatin and continue to beat gently by hand or with a mixer.
6. 6. To thicken the cream, put it in the refrigerator for at least 2-3 hours.

Butter cream

A product prepared according to this recipe will soften the dry dough and give the dish a pleasant taste. To prepare it you will need heavy cream (at least 35% fat content).

Required components:

• cream - 1 tbsp;
• sour cream - 2 tbsp. ;
• powdered sugar - 2 tbsp. l.;
• condensed milk - 1 tbsp.

Recipe:

1. 1. Cool the cream slightly, place in a deep bowl and beat with gentle movements, not allowing it to turn into butter.
2. 2. Place the sour cream in a deep bowl and, gradually adding powdered sugar, beat with a mixer. The sour cream should thicken; if this does not happen, then you need to add a thickener.
3. 3. Mix sour cream and condensed milk and continue whisking until you get a homogeneous mass.
4. 4. Using a spoon, carefully add the cream into the resulting product, stirring with smooth movements from bottom to top and towards the center.

If instead of powder you add vanilla sugar to the cream, then you need to beat until it is completely dissolved in sour cream.

Curd sour cream with boiled condensed milk

For waffle cake, you can use thick cream with the addition of cottage cheese. This product will soak the waffle cakes without making them soggy.

Ingredients:

• boiled condensed milk - 1 can;
• sour cream - 200 ml;
• cottage cheese - 200 g;
• vanillin and citric acid - to taste.

Step-by-step preparation:

1. 1. Place the cottage cheese in a deep bowl and grind.
2. 2. Add vanillin and mix.
3. 3. In a separate container, add citric acid to sour cream and beat everything thoroughly.
4. 4. Carefully add the curd mass to the whipped sour cream, continuing to beat. Add thickener if necessary.

Sour cream caramel with banana

You can give the cream an unusual taste by adding various fruits and berries. The most popular is the recipe for the product with banana.

Required components:

• boiled condensed milk - 1 can;
• fat sour cream - 0.5 l;
• bananas - 2 pcs.

Step by step recipe:

1. 1. Peel the bananas and puree them with a fork or blender to a uniform consistency.
2. 2. While whipping sour cream, gradually add condensed milk to it.
3. 3. Add banana puree at the end. To get a thicker cream, you should add a thickener.

As additives, you can use not only bananas, but also cherries, raspberries, strawberries, and currants.

With cream cheese

To prepare the cream, you will need the following ingredients:

• heavy cream - 1 tbsp. l.;
• condensed milk - 1 can;
• sour cream - 0.5 l;
• cream cheese - 200 g;
• vanillin - to taste.

Preparation of the product:

1. 1. Place the cheese together with condensed milk in a deep bowl.
2. 2. Beat the mixture with a blender until you get a homogeneous mass.
3. 3. Continuing to beat, carefully add sour cream and vanilla.
4. 4. Whip the cream into stiff foam in a separate bowl.
5. 5. Mix them with cream.

Creme brulee

To prepare creme brulee you will need the following ingredients:

• sour cream - 250 g;
• boiled condensed milk - 0.5 cans;
• liqueur - 1 tbsp. l.;
• butter - 80 g;
• vanillin - to taste.

Step-by-step preparation:

1. 1. Beat the butter with a mixer or whisk for 3 minutes.
2. 2. Continuing to beat, carefully pour in the sour cream.
3. 3. At the end, add vanillin and liqueur.
4. 4. Mix everything until smooth.

You can add it to creme bruleeinstant coffee or cognac.

Delicate cream for Napoleon cake

A recipe for cream with added butter is also popular. This product is more viscous and does not spread, so it is suitable as a filling for various pastries, and you can also decorate cakes with it. It is better to take oil with high fat content - at least 72%.

Required components:

• sour cream - 1 tbsp. ;
• condensed milk - 0.5 cans;
• butter - 200 g.

Method of preparing the product:

1. 1. Remove the butter from the refrigerator in advance. Wait until it becomes soft. Chop it into small pieces.
2. 2. Place in a bowl, then beat using a mixer or blender.
3. 3. Add condensed milk, continuing to beat, and after some time, sour cream. The result should be a homogeneous air mass.

This cream is good for Napoleon cake. You can add cocoa, fruits or berries to it, then the product will acquire a beautiful rich color.

For the “Honey cake” cake with boiled condensed milk

Cream prepared according to the following recipe goes well with honey cakes.

Required components:

• boiled condensed milk - 1 can;
• fat sour cream - 100 g;
• honey - 2 tbsp. l.;
• corn starch - 1 tbsp. l.;
• eggs - 3 pcs.;
• milk - 1.5 tbsp;
• butter - 150 g.

Step by step recipe:

1. 1. Break the eggs into a deep bowl and add starch, mix and beat everything.
2. 2. Heat milk in a saucepan, but do not bring to a boil. Then add to the resulting mixture and beat again.
3. 3. Once the mixture becomes homogeneous, heat over low heat for about 5 minutes until it thickens, then cool.
4. 4. Add honey, condensed milk to the resulting product and beat thoroughly.
5. 5. After this, add the butter and continue beating.
6. 6. Add sour cream, carefully mix all ingredients.

Chocolate custard for sponge cake

To decorate the sponge cake, you can prepare delicate chocolate cream.

You will need:

• condensed milk - 1 tbsp.;
• egg yolks - 6 pcs.;
• cocoa - 100 g;
• butter - 150 g;
• powdered sugar - 0.5 tbsp;
• milk - 1 tbsp.;
• fat sour cream - 200 g;
• vanillin - to taste.

Step by step recipe:

1. 1. Pour milk into a deep bowl and heat.
2. 2. In a separate container, beat the yolks with the addition of powdered sugar until you get a white foam.
3. 3. Combine the mixture with milk, flour and vanilla, mix well.
4. 4. Heat over low heat, remembering to stir.
5. 5. When the mixture thickens, cook it for 5 minutes, then cool.
6. 6. Beat the butter separately, gradually adding cocoa, condensed milk and sour cream.
7. 7. Combine the ingredients with the custard mixture and mix everything until the consistency becomes homogeneous.

Simple recipe for carrot cake

You can make a layer for carrot cake using a simple recipe.

Ingredients:

• fat sour cream - 200 g;
• condensed milk - 0.5 cans.

Preparation:

1. 1. Prepare all ingredients.
2. 2. Mix the ingredients in a deep bowl using a spoon.

Cream for pancake cake

Cream with sour cream and condensed milk is good for pancake cakes. It can be prepared according to the following recipe.

Components:

• condensed milk - 1 can;
• butter - 30 g;
• sour cream - 0.5 tbsp.

Preparation:

1. 1. Mix all ingredients.
2. 2. Place in the refrigerator.

How to choose products

The quality of the prepared cream is affected by its composition. When choosing products, you should adhere to the following recommendations:

• To make the cream soft and not spread, you should use sour cream with a high fat content to prepare it.
• Condensed milk should be of high quality, without adding vegetable fats. Typically, cans of such products indicate that they are manufactured in accordance with GOST and contain nothing but whole milk and sugar.
• Other components that can be added to the cream - butter, cocoa, coffee - must also be of high quality, otherwise it will affect the taste of the resulting product. You should also avoid using spoiled berries and fruits or rancid nuts.

To prepare the cream correctly, you need to take into account the advice of experienced chefs:

• You should not use aluminum cookware; it is advisable to take a plastic or enamel container.
• It’s more effective to use a mixer for whipping, since you won’t be able to get a fluffy mass with a blender.
• All components used to prepare the cream must be taken at approximately the same temperature. Otherwise, the mixture will begin to separate and will be inhomogeneous.
• To avoid lumps when adding bulk products (cocoa, coffee, etc.), they should first be sifted through a strainer.
• If boiled condensed milk is used, it should be whipped first, otherwise the cream will not turn out fluffy.
• Vanillin and other flavorings should be added only after the cream mass is sufficiently whipped.

If the sour cream is too thin, you can thicken it first. To do this, you need to fold the gauze in two layers and place it in a sieve, then pour in the sour cream. The product should be left in this state overnight - during this time the excess liquid will drain off.

You can store the prepared cream for 1 week in the refrigerator, tightly closing the container with a lid. Products with added fruit cannot be kept for a long time. To extend shelf life, you can replace fresh raw materials with heat-treated ones.

Cream made from sour cream and condensed milk is universal. It can be used for cakes, pastries, as a sweet sauce for baked goods, or eaten with a spoon just like that. And if you freeze it, it will look like creamy ice cream.

The delicate, melting texture of the cream will not leave any sweet tooth indifferent.

This cream is prepared very quickly and without much expense. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will relieve the cake from being cloying. Adding different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

Taste Info Syrup and cream

Ingredients

• Fat sour cream (more than 20%) – 200 ml;
• Condensed milk – 1 can (200 g).

How to prepare sour cream with condensed milk

Place the sour cream in a bowl and beat a little with a mixer to make it more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until fluffy.

Our sour cream and condensed milk cream for the cake is ready. You can spread the cakes. Only they must be cooled down so that the cream does not “float”.

This was a classic cream recipe; this cream is perfect for a sponge or puff pastry cake, as well as for a honey cake.

Cream made from sour cream, condensed milk and butter

Sour cream prepared with butter has a denser and viscous texture and is even suitable for decorating a cake, and is also good for filling various pastries.

Ingredients:

• Sour cream – 200 ml;
• Condensed milk – 0.5 cans;
• Butter (no spreads, only real butter with a fat content of at least 72.5%) – 200 g.

Preparation:

The butter must be removed from the refrigerator approximately half an hour to an hour before preparing the cream so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to whisk, and only then add the sour cream. Beat everything together for another 10 minutes until we get a homogeneous airy cream.

If desired, you can add cocoa to the cream to get a brown color or fruit for the desired color. Remember that the taste will also change.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for a sponge cake to be stronger and thicker (and it sometimes turns out to be too liquid), you need to prepare it with the addition of gelatin. They can be used to coat the layers and decorate the top of the cake.

Ingredients:

• Fat sour cream – 200 ml;
• Condensed milk – 200 ml;
• Warm water or milk (regular, not condensed) – 50 ml;
• Gelatin – 1 tsp.

Preparation:

1. First you need to dissolve the gelatin. Fill it with slightly warmed milk or water and leave to swell (the required time is indicated on the package). After waiting for the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing it to a boil. Then you will need to cool the mass so as not to spoil the cream.
2. While the gelatin cools, mix and beat sour cream with condensed milk, as in the classic recipe.
3. Now carefully introduce the gelatin and mix by hand or with a mixer at the lowest speed.
4. To thicken, put the sour cream and condensed milk in the refrigerator for 2-3 hours, and then you can start decorating the cake.

Note to the owner:

• It happens that the sour cream turns out to be too liquid; this usually happens if the sour cream is not fat enough. To avoid this, you need to rid it of excess liquid in advance: put gauze on a sieve in 2 layers, sour cream on it, and leave it overnight.
• The prepared cream can be stored for 1 week in a tightly closed jar in the refrigerator.
• If you put freshly whipped cream from sour cream and condensed milk into bowls and decorate with fresh berries, you will get an excellent holiday dessert.
• If you add cocoa, coffee or other bulk ingredients, sift them using a strainer so that there are no lumps in the cream.
• Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
• Adding a spoonful of cognac to the cream will give it the taste and aroma of walnuts.
• Instead of sour cream, you can use thick cream for the cream, adding a little lemon juice if you want sourness.
• You can prepare sour cream with boiled condensed milk, then the taste of the cream will resemble toffee, and its color will become beige. But due to the thickness of boiled condensed milk, the cream may not mix well enough, so in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted with regular milk (also with active whipping).
• To give sour cream and condensed milk cream for a cake different colors and tastes, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes to it.

A cake that does not have a layer of cream, no matter how beautiful it is, looks unfinished, and this fact will be noticeable in all taste characteristics.

Sour cream with boiled condensed milk for the cake will set the taste of all baked goods and make the treat special. You can even prepare cream from sour cream and condensed milk for a homemade cake to decorate cookies for breakfast.

A layer of sour cream will help make it a delicious treat, especially if you grease it and decorate it more beautifully. What can we say about how delicious the cake will be if you apply cream of sour cream and condensed milk on it.

There is definitely a place for such baked goods on the holiday table! A portion of a cake with a creamy mass with condensed milk and sour cream will turn out to be light, tender and very tasty, despite the fact that the recipe can be as simple as possible.

General principles of cooking

The cream made from sour cream and condensed milk should not spread. In order for the mass to have the desired consistency, it is worth taking full-fat sour cream.

Pay attention to the milk. If the sour cream is with condensed milk, which you cook yourself, then there should be no problems with it, since the mass will turn out to be quite thick on its own.

White condensed milk has a more liquid consistency. As a rule, if there is condensed milk (boiled or not), sugar should not be added to the layer. The layer will be quite sweet.

In the composition of cream with condensed milk and sour cream for the cake, recipes indicate adding sl. butter, chocolate, cocoa powder, vanillin, as well as essences and flavors; gelatin or a mass thickener may be required.

You can supplement the cream for the original homemade cake with fruits, nuts and coconut flakes, and add jam to it.

Homemade sour cream may vary in color. In this case, it is worth adding a dye to the cream.

The components for sour cream cream should be mixed thoroughly with each other or whipped with a mixer.

Gelatin and chocolate, if the recipe specifies their addition, must be heated in advance. How to give words soften the butter, and then beat the mass.

A simple recipe for cream with sour cream

The recipe is very simple, plus I have added a step-by-step cooking algorithm with photos so that anyone can cope with the task.

This sour cream is ideal for decorating desserts, ranging from small eclairs and pastries to cakes, even if the filling is ice cream.

The recipe calls for vanillin, but know that by substituting cocoa powder you can make delicious homemade chocolate sour cream. It can have different tastes - with cinnamon, coffee, nuts or coconut flakes.

Know that boiled condensed milk thickens the sour cream mixture better, and therefore you can cook it at home. To do this, you need to fill a saucepan with water, put a can of condensed milk in it and cook for 2 hours.

Ingredients: vanillin; 300 gr. sour cream and condensed milk.

Cooking algorithm:

1. Beat the sour cream for 2 minutes using a whisk.
2. 1 tbsp. I add boiled condensed milk.
3. I introduce vanillin. I also add other flavorings or coloring to make the cream bright. For example, raspberry jam.

That's it, I'm done with cooking. All that remains is to fill the cakes with cream on sour cream with boiled condensed milk or grease the cakes with a layer. It will turn out very tasty, don’t even doubt it.

“Delicate” cream with butter and condensed milk

To prepare a delicious, delicate creamy composition with condensed milk, you simply cannot do without good quality butter.

The creamy mass will be thick, stable, will not spread, and will hold its shape perfectly if you cool it in the refrigerator.

This time you can take like 250 gr. boiled and plain condensed milk. In both cases it will be very tasty!

Components: 250 gr. sour cream and condensed milk; 200 gr. sl. oil; vanilla.

Cooking algorithm:

1. Products should be removed approximately 1 hour before cooking. Sl. The butter should be cut into bars; in this form it will be easier for it to melt. But you shouldn’t put it near a warm radiator in the kitchen or melt it on the fire.
2. I put the next butter into a mixer bowl and beat for 10 minutes. The mass will become fluffy and white.
3. I introduce condensed milk little by little. Everything should be done slowly.
4. 1 tbsp. I add sour cream, vanillin or other additives at my personal discretion.

In the case when the cream is not sweet enough, and this varies depending on the taste of the condensed milk, it is worth adding a little sugar to it. powders. Sugar should not be added to the mixture, as the crystals are quite difficult to dissolve.

Cover portions of homemade biscuit treats with sour cream and cream and serve. Bon appetit!

“Chocolate” cream with sour cream and condensed milk

There are many options for preparing chocolate cream mass. This time we will need to take a dark chocolate bar. There are options when cocoa powder is added.

In fact, a chocolate bar will thicken the mixture better than cocoa. The layer will also harden faster, which is very important for a delicate mixture.

With cocoa the layer hardens a little longer. By the way, you can make a layer based on white chocolate and add vanilla to make the mass more expressive in taste.

This mass is ideal for cakes. It will perfectly soak them and allow you to prepare a very tasty dessert for the holiday table.

Components: 50 gr. sl. oils; 100 gr. chocolate; 200 gr. sour cream; 200 ml condensed milk.

Cooking algorithm:

1. I chop the chocolate and send it to heat in a water bath. I enter the next word. oil. I make sure to stir the mixture, but don’t overheat it. The main goal is to dissolve all the chocolate pieces.
2. I mix sour cream with condensed milk. I remove the chocolate mixture and let it cool.
3. I add chocolate to the main mass of sour cream and condensed milk. That's all, the cream is ready, all that remains is to spread the layer of cake layers for the sponge cake.

Cream "Raffaello" made from condensed milk and sour cream for cakes

The most delicate cream for cakes based on the world famous coconut delicacy. As you understand, this time you can’t do without coconut shavings. You can take not only 50 grams, as indicated in the list of products.

Adjust the amount of chips at your own discretion. It is important to understand that over time the product tends to swell, and therefore the creamy mass will thicken even more. Therefore, you need to add chips carefully, gradually.

Components:

250 gr. condensed milk; 150 gr. sour cream; 100 gr. white chocolate; 50 gr. coconut flakes; 200 gr. sl. oils

Cooking algorithm:

1. I chop the chocolate into pieces, add sl. butter and mix well. I heat it in a water bath. When all the pieces have melted, remove from heat.
2. I mix chocolate and coconut flakes and mix the mixture.
3. I mix condensed milk and sour cream together.
4. I add the mixture filled with condensed milk into the chocolate and coconut. I stir, that’s all - the cream is ready for consumption.

Apply cream to cakes, pies, pastries, sponge cakes and other treats. It will be incredibly delicious! Not a single guest will refuse a portion of biscuit treat with cream decoration, prepared by you at home.

Bake delicious cakes with sour cream, your family will be delighted with such tea parties. If you add cocoa cream to the composition, you will get the chocolate taste of Rafaelo.

Why not experiment. Only, as I mentioned a little above, the cocoa cream will thicken longer.

It is also worth paying attention to the fact that it is recommended to use cocoa with a percentage of beans of 70% or higher.

1. The sour cream needs to be fresh and of high quality. It’s better if it’s homemade sour cream, then the layer will be fatty and very tasty!
2. The cake can be decorated with various nuts and candied fruits. The shape of the cake doesn’t matter – use your imagination and create amazing masterpieces in your home kitchen!
3. You can fill the inside of the cakes with the creamy mass using a pastry syringe or armed with a plastic bag. It is worth cutting a cutout in the corner.
4. If you make a cream layer with fruit, you should take into account the fact that it will spoil faster. It is recommended to mix the layer, and just before using it, add chopped fruit.
5. When the layer has too thin a consistency, you can add gelatin dissolved in water. Crushed dry biscuit scraps and nuts also have similar characteristics. The leftovers and nuts need to be crushed to make flour. Just remember that you need to know moderation in everything. There is a great chance that you will overdo it and then you will end up not with a layer, but with dough for making a cake called “Potato”.
6. Layers with the addition of sour cream are much easier to make when compared with other recipes. If you want to complicate the cooking method, you can experiment with adding different ingredients: fruits, cottage cheese, dried fruits, etc.

This concludes the article. I will be sincerely glad if my cream recipes prove useful to you and original desserts will soon appear on your table.

I wish you a great mood while preparing delicious dishes!

My video recipe

Cream made from sour cream and condensed milk is one of the simplest options for cake cream. It’s probably easier to just beat condensed milk with butter. However, such a heavy buttercream is not suitable for every cake. For example, it will be problematic to soak thick biscuit or honey cakes with it. But a light and delicate cream made from sour cream and condensed milk will cope with this task with a bang!

The process of making sour cream is completely simple. It is prepared by mixing two ingredients to a fluffy, homogeneous consistency: sour cream and condensed milk. In this case, it is advisable to choose sour cream for the cream with the maximum percentage of fat content. And you can use any condensed milk for the cream - either classic condensed milk with sugar, or boiled or, less commonly, with the addition of cocoa.

The taste and consistency of the finished cream will depend on which condensed milk you choose. Thus, a cream made from sour cream and classic condensed milk turns out to be more liquid, tender and with noticeable sourness. The cream made with boiled condensed milk has a slightly denser consistency, a pronounced caramel taste and a light aroma. The sour cream in it is noticeable a little less.

No matter what condensed milk you choose to pair with sour cream, the technology for preparing the cream will remain unchanged.

• fatty, thick sour cream – 400 g,
• Condensed milk (boiled or classic) – 1 can.

How to make cream from sour cream and condensed milk for a cake

Sour cream, if you do not add thickeners to it, turns out to be quite liquid. That is, it is ideal for layering cake layers, but, alas, it will not work to use it to form patterns on the cake. Nevertheless, it is better to take thicker sour cream for cream, because the higher the percentage of fat content, the thicker the cream you will get and the faster it will whip. I had 25% sour cream.

Sour cream whips better while it is cold. But it is better to remove the condensed milk from the refrigerator in advance - 30 minutes before preparing the cream. Transfer the sour cream into a container where you will whip the cream.

We arm ourselves with a whisk, mixer or blender and beat the sour cream into a fluffy creamy mass. The whipping time depends on the fat content of the sour cream and on what you will use to beat it: a whisk will cope with the task in an average of 10-13 minutes, a mixer – in 4-7 minutes, a blender will need no more than 1 minute.

Carefully! It is important here not to beat the sour cream, otherwise it will come out in grains. As soon as you notice that the sour cream forms relief patterns, you can add condensed milk to it. I used boiled (cooked it myself). We introduce condensed milk gradually, 1-2 tbsp. l.

We drove in one portion - introduce a new one.

And so on until all the condensed milk has been added to the cream.

That's the whole process - the cream of sour cream and condensed milk is ready. The finished cream looks liquid and dense, but try scooping it with a spoon and/or taking a sample - and you will see how tender, light and airy it is.

Now you can layer the cake layers with cream and enjoy tea. Bon appetit!

Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, cookies, waffles and homemade cakes.

You can prepare several types of cake cream based on condensed milk. A variety of additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to carry out the most daring experiments, getting a new taste each time.

A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.

Creme brulee by . Watch the video!..

RECIPE FOR CLASSIC CONDENSED MILK CREAM

What do you need:
1 can of condensed milk
250 g butter at room temperature

How to make classic condensed milk cream:
1. Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.

2. Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.

3. Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

RECIPE FOR CONDENSED MILK CREAM WITH SOUR CREAM

What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with a high fat content)
300 g walnuts

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How to prepare condensed milk cream with sour cream:

1. Beat condensed milk with softened butter with a mixer. Add sour cream and beat again.

2. Grind walnuts and add them to sour cream and condensed milk.

3. Mix all ingredients thoroughly. This cream is great for sponge-based cakes.

RECIPE FOR CUSTARD WITH CONDENSED MILK

What do you need:
200 g condensed milk
1 tbsp. milk
100 g butter
2 tbsp. Sahara
2 tbsp. flour

How to make custard with condensed milk:

1. Pour milk into the pan, add sugar and flour, stir. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then be broken up by the mixer.

2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.

3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. If desired, you can add a little vanilla for flavor.

4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liqueur into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.

And now it’s time to prepare a delicious Napoleon cake with your favorite cream!