Sour cream sugar cream recipe. How to make sour cream thick for a cake

Cake cream made from sour cream and sugar is the simplest and most reliable recipe for making sweet desserts. In addition to the classic method of preparing it, there are other, more interesting options. Sour cream can be made thicker or more liquid, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.

Thanks to the use of available ingredients, sour cream is particularly popular. The fermented milk product makes the cream soft and gives it a creamy taste. The main thing is that the sour cream is fresh and rich. If you trust market products, then it is better to buy sour cream there rather than in the store. To get an airy cream, you should add fine sugar, but professional confectioners prefer powdered sugar.

Ingredients:

½ kg sour cream;
160 g fine sugar;
a bag of vanilla powder.

Cooking method:

Place cool sour cream in a container and turn the mixer on low speed. You need to do three approaches of one minute each.
Then we increase the speed and pour in sugar, but not the entire amount, but in portions, one spoon at a time.
At the end, add vanillin and beat for another two minutes until fluffy.

Sweet layer with cottage cheese

Recently, desserts using cottage cheese have been in particular demand. This product is added to the dough and made into a delicate layer for various desserts.

Ingredients:

a pack of cottage cheese;
420 ml sour cream;
170 g of white sand.

Cooking method:

Let's start preparing the cream from sour cream and cottage cheese by grinding the curd product to a delicate consistency without a single lump.
Then add sour cream and turn on the mixer again.
After two minutes, add sweet sand and stir the mixture until it is completely dissolved. You can add a little vanillin for flavor.

With added oil

To prepare this cream you will need only three ingredients: sour cream, butter, sugar. Sour cream with added butter turns out tender, airy, dense and, of course, delicious. This cream is suitable not only for layering cakes, but also for filling cakes and eclairs. For the recipe, it is better to use full-fat sour cream and butter with a fat content of at least 82%.

Ingredients:

140 g butter;
280 ml sour cream;
140 g sweet powder.

Cooking method:

Place butter at room temperature in a bowl and beat for three minutes.
Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.

Thick sour cream with sugar for cake

At home, it is not always possible to whip sour cream to the desired thick consistency. As a rule, the cream turns out to be liquid. But there are ways to achieve the desired thickness.

Many housewives claim that you can get thick cream only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy 30% fat sour cream on the market, fold gauze in four and place the fermented milk product on it. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will actually make a thick cream for the cake.
Many people don’t even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer running, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even equipment, that is, a bowl and whisks, must be cool. You need to stir quickly and vigorously.
To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they do affect its density. The only thing you should do is keep the cream mass in the cold before using it to make desserts.
Adding butter will also make the cream denser, although the taste will be slightly different, and the cream mass itself will be richer and heavier.
The easiest and most modern method is cream thickeners; they can be produced under different brands, but the method of use is identical for all.

Cooking with eggs

Every housewife knows that custard can be made with milk, but for many it turns out to be a discovery that such a cream can be made from sour cream and eggs.

Ingredients:

280 g sour cream;
one egg;
two tablespoons of flour;
130 g fine sugar;
140 g butter;
a couple of drops of vanilla extract.

Cooking method:

In a water bath, melt the sweet sand along with sour cream and eggs. As soon as the mass thickens, remove from heat and cool.
Add butter in small proportions to the sour cream and egg mixture and mix with a mixer until smooth.
Add a few drops of vanilla extract, mix and use as intended.

How to make with cream

To prepare a delicate cream with a creamy taste you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If you don't have it, use the finest granulated sugar you can find or simply grind it in a coffee grinder.

Ingredients:

550 g sour cream;
240 g sweet powder;
280 ml cream.

Cooking method:

If you have homemade sour cream, then you need to weigh it out. Place the product in cheesecloth and hang it over a container so that all the whey comes out. If this is not done, the cream will turn out liquid.
Place sour cream in a deep bowl, pour in chilled cream, and add powder. Start beating on low speed and then on high for five minutes. If the cream doesn't taste very sweet, add more powder.

Chocolate cream made from sour cream, sugar and cocoa

With the help of simple ingredients you can diversify sour cream. For example, by adding cocoa, you will get a delicious and delicate chocolate composition.

Ingredients for making sour cream and cocoa cream:

160 g sour cream;
70 g butter;
270 g fine sugar;
70 g cocoa.

Cooking method:

Place sour cream in a container, add sweetener and cocoa, mix until smooth.
Then we put the mixture on the fire and cook until it thickens, don’t forget to stir constantly.
As soon as the mass becomes thick, add the oil and continue to cook until it is completely dissolved.
Remove the mixture from the stove, cool and use for making desserts.

With gelatin

To obtain a thick sour cream, butter is used, but this product makes the cream heavy and changes the taste. But there is another way by which you can make the impregnation with a thick consistency - gelatin.

Ingredients:

280 g sour cream;
five tablespoons of sweet powder;
half a glass of milk (water);
1 tsp. gelatin;
vanillin.

Cooking method:

Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and leave until the gelatin is completely dissolved.
Using a mixer, mix sour cream with powder and flavoring until smooth.
Then add chilled gelatin, mix and let the cream brew a little.

For biscuit desserts, a cream with a medium-density consistency is suitable. For shortbread dough, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for meringue, the ideal option is a cream with a very dense consistency; under the influence of a more liquid impregnation, such products can crumble.

It’s very difficult to find sweets tastier than cake cream. Everyone agrees with this statement.

It was so nice when the kitchen was preparing sour cream for a biscuit treat, and you dipped your fingers into the bowl and licked off the sweetness. Indeed, it is very difficult to forget this pleasure!

Most likely, each of us has similar memories in our heads. If the cream for the sour cream pie is so good, then imagine what a serving of sponge dessert will be like in the end!

General principles of cooking

People with a sweet tooth love various eclairs, pastries, and cakes containing thick sour cream cream. Recipes are presented in a wide variety.

There are simple recipes for biscuit desserts and sour cream creams that even a small cook can handle, and others with increased complexity.

Those. Every cook, regardless of skill level and experience, will be able to choose the very recipe that will allow him to prepare classic sour cream for a sponge cake, bake shortcakes and feed his loved ones with delicious pastries.

I advise you to choose simple recipes for sour cream mixture to start with. From them you will learn how to thicken the cream for a sour cream cake, as well as other secrets that will allow you to show off your confectionery talents in front of your family and guests.

A sponge cake with non-liquid sour cream for the cake layers will be remembered by everyone for its special taste. Remembering the taste of such a cake, every sweet tooth will increase salivation and begin to grumble in the stomach.

Why not try your hand at the kitchen, because how long will you put off preparing delicious sweets from healthy sour cream?

I'm sure the sour cream mixture for layering the treat will become your favorite. But what decorations will be on top of it is up to you to decide.

In this article you will find different recipes on how to make thick cream for a cake from short layers. They all indicate the use of sour cream for this purpose; sugar is also required.

The set of components is minimal. Sour cream must be of high quality. A quick sponge cake with sugar-free sour cream will delight all guests, and its composition will not be liquid.

You will also find out why a thick sour cream batch of creamy mass does not always turn out. Decorate the sour cream cake with a bottle of cream.

I added photos to almost all cooking methods. Why? The answer is simple: to better understand the main points of the algorithm for preparing a treat.

I suggest starting with creams, and then from other articles you will learn how to properly decorate a sponge cake at home, how to thicken sour cream.

Classic recipe for sour cream with boiled condensed milk for sugar-free sponge cake

Ingredients: 1 can of boiled condensed milk; 200 gr. sour cream; 1 pack vanillin.

As you can see, the list of products is minimal, you don’t even need sugar. And it will take no more than half an hour to cook. The proportions indicated in the recipe should be strictly observed.

The sponge cake also bakes very quickly. If the sugar-free cream composition is liquid, you can thicken it with a special thickener.

Sugar is not needed, since the product is already included in the condensed milk. Sour cream can be replaced with an equal amount of heavy cream.

It is important that the sour cream is fresh and of high quality. A portion of sour cream mixture will replace sweets.

Cooking algorithm with photo:

I put the sour cream in a bowl. If the sour cream has a fat content of 15-20 percent, you need to fold it through cheesecloth to squeeze out the whey. So you have learned how to make sour cream thick.
I gradually add a can of condensed milk to the bowl where the sour cream is, but after pouring half of it, I add vanilla. I mix the sour cream with the products very well, you can beat it with a mixer. I taste for sweetness; if necessary, I add the rest of the condensed milk, stirring to make a layer homogeneous in composition.

This concludes the step-by-step sour cream recipe. But I have many other variations of its preparation.

Sugar-free cream will be thick if you add a little flour to it, perhaps using a special thickener. You can buy a thickener in the store. Starch will also be useful.

Read right now, you will be pleasantly surprised and will definitely be able to find your perfect recipe to bake a delicious sponge cake for your loved ones and guests.

Even a novice cook can cope with this task! Try making a layer for the cake too.

Sour cream layer with boiled condensed milk and butter for making homemade cake

Preparing the creamy mixture for the cake is not difficult. It doesn't even need to be supplemented with sugar. Let's begin!

Components:

200 gr. sl. butter and sour cream (30% fat); half a can of boiled condensed milk; 300 gr. walnuts.

Again, in just 35 minutes the cake layer will be ready. It is better to beat with a mixer; if necessary, you can add a thickener to the mixture. Use it according to what the instructions say.

Cooking algorithm:

I start cooking by softening the sl. oils I keep it at room temperature for 30 minutes. Then I transfer it to a bowl and add condensed milk. I beat with a mixer.
By adding condensed milk gradually, you can control the sweetness. If it is not sweet, add more condensed milk.
Sour cream is introduced. The sour cream is whipped especially thoroughly to obtain a homogeneous mass. Beating with a mixer is not difficult, but the result is a delicious creamy composition.
Now I crush the nuts with a rolling pin and add them to the cream mixture. Now you need to mix the mixture again and apply it to the cakes. That's all, you also know another way to prepare creamy mass at home. When covering the cake layers with thick sour cream, do not forget about decorating it in the form of cream.

Layer for cake with sour cream on condensed milk with gelatin

The recipe calls for the use of sugar. powder, if you didn’t have time to buy it, you can make the product yourself using a coffee grinder and simple sugar.

The composition will be thick. But if necessary, you can thicken it with flour or add starch. The taste, if the composition contains simple potato starch, will not suffer.

Components:

100 gr. sugar. powder (or sugar); 200 gr. sour cream (fat content 20%); 10 gr. gelatin; 50 ml water; 1 tsp vanillin; 1 can of condensed milk; starch.

Cooking algorithm:

I pour the gelatin with water and let it sit for 20 minutes so that the mass swells. I send it to a water bath and stir the composition until completely dissolved.
Do not let the mixture boil, as the product will lose its bonding properties.
I let the gelatin sit. All that remains is to beat sour cream, vanillin, and condensed milk. I'll add sugar. powder (or add sugar). You need to use chilled dishes, then the composition will have an airy base. You can beat it using a mixer.
Please note that sah. powder dissolves faster than sugar.
I introduce gelatin into the air composition. Pour in a thin stream into the mixture with sugar. When it is homogeneous, I grease the cakes with sour cream.

That's all, make new desserts, create unique treats for your favorite sweet tooth at home.

Curd and sour cream with condensed milk and cherries for cake

It should be mentioned that the cream with sour cream is very thick, and also healthy. And if it also includes cottage cheese, then doubly so!

Components:

400 gr. cottage cheese and sour cream; 200 gr. sah. powder (can be replaced with simple sugar); 300 gr. cherries; 30 gr. gelatin; 1 tsp vanilla; 1 can of condensed milk; half st. water.

Simple cooking algorithm:

First of all, you need to wash the berries and squeeze out the seeds. Powdered sugar is needed to sprinkle the cherries (you can replace them with sugar) and use a home blender to process the berries into puree.
I add cottage cheese (5% fat content) and vanillin to the sugar mixture with sour cream. To make the composition homogeneous, I take a mixer. The sugar mass will become thicker if you add a little flour.
Add the specified amount of warm water to the gelatin, let it sit for 15 minutes so that the mass begins to swell. I put it in a water bath and stir constantly. Again, do not allow the mixture to boil. In this case, gelatin will lose all its beneficial properties.
The gelatin must cool. It is worth adding it to the workpiece in a thin stream. I add sour cream and condensed milk and mix well. The cream will be very tasty and goes well with biscuits. So try making this unusual sponge cake covered with cream at home.

I am sure that such a biscuit will take pride of place even on the holiday table, so take this recipe to heart, perhaps it will come in handy soon.

Powdered sugar is sold in grocery supermarkets or you can make it yourself using sugar and a coffee grinder. You can decorate the finished cake with sugar mixture.

Sour cream creme brulee

Components: 500 gr. sour cream (take low-fat); 1 can of boiled condensed milk; 1 tsp vanillin.

Thick cream made with boiled condensed milk and sour cream will taste like classic brulee for a sponge cake. By the way, condensed milk can be cooked at home.

It’s not difficult to do, and it will taste no worse than boiled condensed milk from the store. The biscuit will be delicious! It's hard to find anything thicker than the mass.

How to cook condensed milk? Very simple:

Place plain condensed milk in water in a jar. Leave to cook on the stove for 2 hours. The water in the saucepan may boil away, so you will need to add boiled water. I let the product cool for about 40 minutes. Only then do I make the cream for the biscuit.

Algorithm for preparing the cream:

I mix the thick composition of condensed milk and sour cream with a mixer to get a fluffy mass.
I introduce vanillin. I use the cream as directed. You can cover a sponge cake with it and the result will be finger-licking good!

Sour cream with condensed milk is very easy to make. Recipes can be complicated at the discretion of the cook himself, for example, if additional components are added to the cream. It can be berries, fruits, cottage cheese.
But no matter how complex the preparation method is, the composition of the cream varies from 2 to 5 components.
In order to have a uniform cream composition, you need to take products of the same temperature.
When choosing a cream filling in the form of fruits and berries, you need to be sure that the products are fresh. Otherwise, the taste will be spoiled.
Cream with fruit additives cannot be stored for a long time, since berries and fruits spoil very quickly. The filler should not be used immediately. After all, you can mix the composition of the mass, and only then add fruit before using the layer.
If the mixture remains after layering the cake, you can eat it in a tablespoon. or use as sweet
We cook in bowls of any nature. It can be plastic, aluminum, iron with an enamel coating. It is better not to use aluminum if the composition needs to be heated.
It is better to make thick sour cream with starch, flour or other ingredients using a mixer. A blender is a wonderful device, but it is not able to give it airiness.
The flavor of the cake cream must be chosen in advance. Since this will vary the choice of condensed milk. It can be classic, boiled, with coffee, chicory, vanilla and other additions. Of course, they will all affect the taste. Even if you add more sugar than indicated in the recipe.
The choice should fall exclusively on quality products. There is one piece of advice you should know about buying condensed milk. The jar must have the GOST marking. It will be important to study the composition of the product.
Only by taking into account the preparation of high-quality products will you be able to mix a sour cream cream mixture at home, which will become a decoration for the cake. Cooking should be fun. The baked goods will turn out to be of high quality and beautiful if the hostess gets down to business in a good mood.

No sweet tooth will be able to refuse a portion of delicious biscuit treats! Bake an original cake at home and not only on the eve of important holidays, your family will definitely appreciate all the costs involved.

Decorations for the cake can be anything: grated chocolate, candied fruits, a portion of heavy cream, etc. Experiment, and then your baked goods will be the most original and delicious! I wish you all good luck and good mood.

My video recipe

The taste and aroma of baked goods made from yeast-free dough largely depends on the layer. Sour cream cream is not only a universal layer, but can serve as a decoration for a culinary masterpiece and as an independent dish.

If sour cream cream is prepared correctly and high-quality ingredients are used, you can get an excellent product that will harmoniously combine with sponge cake, shortbread or other types of dough.

Sour cream: selection of products and rules for their use

There are many recipes for sour cream in cookbooks. The difference lies in the use of certain components. What is common is the presence of sour cream as a base for the cream. The quality of the filling depends on the selected ingredients and cooking technology.

To make the sour cream cream tasty and have the correct consistency, it is important to follow several rules.

1. Sour cream is a lactic acid product and has a certain percentage of fat content. The fatter it is, the higher the calories and density. The product with the least amount of fat has a lot of liquid, so it often resembles cream or milk. For sour cream cream, you should choose the main component with medium and high fat content. The best in this regard is considered to be village sour cream, which is sold by owners of subsistence farming. It is difficult to find such a product in the city. From store offers for filling cakes, sour cream with 30% fat content is suitable.

2. When combined with sugar, natural fermented milk product tends to become more liquid. Then the sour cream cream spreads over the cakes, is absorbed into them like syrup, and the necessary layer is not formed. To avoid this, housewives use thick honey, condensed milk and special thickeners instead of sand. They allow you to achieve a certain consistency of the finished product.

3. The key to a delicious filling is the degree of freshness of the sour cream. Like all fermented milk products, it has a certain shelf life. The closer the date of its application to the production date, the better, more pleasant and gentle the cream will be. Over time, sour cream becomes sour, which can negatively affect the quality of the dessert.

4. From natural sour cream you can get a thick, fluffy cream if you beat it with a mixer rotating at high speed. In this case, it will seem that the finished product is stratified. It's not critical. Upon completion of the process, you will obtain a mass of the required consistency, resistant to use as a layer for a cake.

Housewives know different recipes for making sour cream cream. They are distinguished by their simplicity of preparation technology and a simple set of ingredients.

Recipe 1: Country-style sour cream

Ingredients

Country sour cream – 500 g;

Thick natural honey – 100 g.

Cooking method

Thick, butter-like sour cream is placed in a deep bowl or clay vessel.

Add honey to it and begin to beat intensively with a mixer.

The duration of the process depends on how quickly the products turn into a fluffy, creamy mass that is resistant to settling.

In this case, the sour cream cream will acquire the taste and aroma of the honey that was used to prepare it. Therefore, it is worth paying attention to the quality of this component.

Recipe 2: Sweet cream made from sour cream and sugar

Ingredients

Sour cream with maximum fat content – 500 g;

Fine granulated sugar or powder – 1-1.5 cups;

Vanilla sugar – 1 sachet.

Cooking method

Pour the main product into the mixer bowl and add sugar (powder) to it in small portions. It is important that the sweet component is gradually mixed with sour cream.

At the end of whipping, vanillin powder is added to give the cream a pleasant aroma and subtle taste.

Recipe 3: Thick cream of condensed milk and sour cream

Ingredients

Sour cream 30% fat – half a kilogram;

Condensed milk (regular or boiled) – 1 can.

Cooking method

The fresh fermented milk product is combined with condensed milk and thoroughly beaten with a mixer until a dense mass is formed. To achieve maximum thickness, it is recommended to use boiled condensed milk. It is not as liquid as regular one with sugar.

This sour cream cream is good because it can be used as an independent dessert. If you add other components to it: raisins, berries, candied fruits, nuts, it will acquire an even more pronounced taste.

Recipe 4: Custard sour cream

Ingredients

Fat, 20%, sour cream – 1 cup;

Large egg – 1 piece;

Fine sugar - 1.5 cups;

Butter – 150 g;

Flour – 2 tbsp.

Cooking method

Mix sour cream, egg, sugar and flour in a saucepan, trying to obtain a homogeneous liquid mass.

Next, prepare a steam bath. Choose a pan larger in volume than the one in which the base for the cream is mixed. At least a liter of water is poured into it and put on fire. When the water boils, place the first pan in this container. To prevent the water from boiling too much and pouring steam, the flame is reduced.

Cook the cream from sour cream, eggs and sugar for about 20 minutes, stirring constantly. This is important, otherwise unwanted clots may form.

Remove the pan with the thick mixture from the heat and set aside to cool.

Remove the butter from the refrigerator in advance and allow it to soften at room temperature. Then beat it well until foam forms.

Pour oil into the completely cooled custard mixture and beat thoroughly with a blender.

The result should be a viscous, plastic cream, which is most suitable for layering sponge cakes.

Recipe 5: Chocolate sour cream cake cream

Ingredients

Fresh sour cream from the store 30% fat - half a kilogram;

Medium-sized sugar – 2/3 cup;

Cocoa powder – 4 tablespoons or a bar of dark chocolate.

Cooking methods

Chocolate cream with the addition of cocoa is prepared using a cold method. At the same time, mix the initial components and beat them with a mixer until a thick mass is formed.

When using dark chocolate, melt a bar with two tablespoons of milk in a water bath until liquid. It turns out to be glaze. When cooled, it is poured into the sweet sour cream mass and mixed gently. Do not pour hot chocolate into sour cream: it may curdle. This creates flakes that spoil the appearance of the cream and create an unpleasant acidity.

In both cases, the result is a dark brown cream with the aroma of ground cocoa beans. It matches perfectly in color with the white biscuit and imbues it with a delicate, slightly bitter taste. Some housewives add ground walnuts or hazelnuts to chocolate sour cream cream, enhancing its taste.

The main problem in preparing sour cream is achieving optimal thickness. Since the main component is usually liquid, various bulk ingredients are added to it to achieve the desired consistency. To do this, use special thickeners sold in stores, milk powder, flour or starch, and gelatin. All of them dissolve in sour cream and form a creamy mass.

Liquid cream made from sour cream and sugar can be used as an impregnation for cakes. It is usually used for shortbread or sponge cakes, manna cakes, sugar bread, and muffins. In this case, it is important that the liquid mass seeps into the baked goods as completely as possible. Then the base will become soft and tender and you don’t need to use thick cream. It is recommended to add a spoonful of liqueur, cognac or regular berry syrup to the sour cream mixture.

If liquid sour cream is used as an impregnation, it is poured onto warm cakes. When using the mixture as a layer, it should only be applied to cold baked goods. Hot sour cream will “melt” and curdle and acquire unnecessary sourness.

Use powder rather than sugar in sour cream: it allows you to achieve optimal thickness;

Sour cream that is too fatty, soak overnight on gauze placed in a sieve placed over a container: excess whey will drain and the mass will thicken;

Add a little lemon juice, sweet syrup or alcohol-containing drink (liqueur, vodka, cognac) to the cream.

Combination creams are often used to layer sponge cakes. In addition to sour cream, they add fresh cream or cow butter. In this combination, the mass becomes more stable and practically does not settle. If you add gelatin to it, it will become even stronger, but will lose its tenderness and subtlety of taste. Since fermented milk products spoil quickly, cakes with sour cream and butter cream cannot be stored for a long time.

Sour cream is an excellent dessert and an excellent filling for cakes. If it is successful, the baked goods acquire an expressive taste and a wonderful aroma. And preparing such a delicacy is easier and faster than other sweet dishes.

I never thought that you could make sour cream, but it turns out you can do it anyway) The first recipe I’ll share today is sour cream custard. How delicate in structure and taste it turns out cannot be expressed in words. Perfect for sweets and other delicacies.

So, to prepare the cream we will need:

Sour cream 20% fat - 300 g
Large egg - 1 pc.
Flour - 2 tbsp. l.
Granulated sugar - 120 g
Vanilla extract - 0.5 tsp.
Butter - 160 g

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place in a water bath and stir until thick.

Try to avoid the formation of lumps; to do this, stir vigorously until smooth, moving along the walls of the bowl.

Separately, beat the butter until white.

Add the custard base, cooled to room temperature, in small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

Cream soufflé with sour cream

Ingredients:

Sour cream 20% fat - 400 g
Granulated sugar - 6 tbsp. l.
Vanilla sugar - 8 g (one small bag)
Instant gelatin (I use Dr. Oetker) - 10 g
Milk (or cold water for soaking gelatin) - 80 g

How to prepare sour cream soufflé for cake:

So, place the sour cream in a wide bowl and start beating with granulated sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times and become airy. It may seem surprising that sour cream can expand so much. When I first tried to make this cream, I was also surprised.

You may have to experiment with sour cream from several manufacturers before you get a fluffy cream soufflé. For example, some housewives achieve this result only with high-fat farm sour cream, while for others the ideal fat content is 15%. In any case, you will succeed in creating a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip up and remains liquid). The quality of sour cream is determined only by how porous and airy such a cream will be.

I usually use sour cream like in the photo.

In an ideal situation, 400 g of sour cream should yield a cream with a volume of 1800 ml.

Dissolve gelatin (10 g) in cold milk or water (80 g).

When it swells (usually 10-15 minutes is enough), heat the mixture in a water bath until liquid.

Attention! Gelatin cannot be overheated, otherwise it will lose its properties! It is enough to heat it to a temperature of 60 C.

Then cool the diluted gelatin a little, add a small portion of cream to it, stir. After this, add this part of the cream to the main cream and mix everything again until smooth.

The sour cream is ready, you can layer the cakes. If you want to add berries to the cream, place them on top of the cream layer. They will sink a little until the cream thickens and will eventually end up in the middle.

Rounding out my top three favorite sour cream based creams is cream cheese.

Now this cream and all the cakes in which it is used (for example, cake) are mega-popular. This cream is prepared on the basis of curd cheese with the addition of butter and cream. I tried using full-fat sour cream instead of cream and ended up with a cream that was no worse than in the recipe with cream: tender, silky, very, very tasty! The cream has a slight sourness from sour cream and a pleasant cheese flavor.

Sour cream cheese

Full-fat sour cream (fat content 20% and above) - 500 g
Sugar - 0.5 cups (use a 250 ml faceted glass)
Curd cheese - 220 g
Vanilla extract - 1 tsp. (can be replaced with vanilla sugar)

How to make cream cheese with sour cream

To make the cream thick and dense, first weigh out the sour cream. To do this, place it in a cotton towel and hang it over a bowl in the refrigerator overnight. If you can’t hang it, you can put it in a colander and place it on a saucepan. Excess liquid will drain and the sour cream will become denser.

If you use sour cream with a fat content of 30%, you don’t have to weigh it out.

Place sour cream, sugar in a large bowl, add vanilla extract, beat all ingredients to soft peaks at high speed. Then reduce the speed and add curd cheese, continue mixing at low speed. That's it, the cream is ready!

I hope these recipes will help you prepare delicious cakes for your family and friends. Have fun cooking, and if you have any questions, feel free to ask.

Bon appetit!

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

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

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

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

Tools for thickening the cream

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

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

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

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

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

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

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

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

Ways to make sour cream thicker

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

In this article we will look at three main ones.

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

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

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

Recipes for making thick sour cream

Recipe for sour cream with gelatin

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

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

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

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

Recipe for sour cream with starch

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

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

Recipe for sour cream with thickener

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

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

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

Recipe for sour cream with butter

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

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

Recipe for sour cream with condensed milk

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

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

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