How to make a delicious cream from sour cream. Cream for a sour cream cake at home. Sour cream recipes with photos. Sour cream preparation rules.

Delicate, with a rich milk flavor, cream based on sour cream is used in cakes, pastries and other homemade cakes... It is airy, it impregnates the dough base well, with the addition of a thickener or gelatin, it keeps its shape perfectly. The main secret of making high-quality sour cream is the right choice of products. They must be fresh, not fat-free, with an unexpired shelf life. Sour cream, if possible, it is better to use homemade or at least 25% fat.

Sour cream for biscuit cake

For biscuit cake sour cream can be used if in the end you want to get delicate dessert with a milky taste. The porous dough is soaked with a fairly liquid layer and becomes moist. Use sour cream without sourness, neutral taste.

Ingredients:

1. Sour cream (fat content not less than 25%) - 0.5 liters.
2. Fine sugar or powder - 1.25 cups.
3. Vanilla extract - 5 milliliters.
4. Thickener if necessary - 1 sachet.

Cooking process:

1. If you did not manage to get fatty and thick sour cream, take half as much sour cream with less fat content and put it on cheesecloth. Place the bag in a sieve and strain out the serum you don't need in the cream.
2. Beat the sour cream with a mixer in three sets of 1 minute each.
3. Start adding sugar (or powder) on a spoon without stopping.
4. Pour in the vanilla extract at the very end.
5. If the cream is visually too runny, use a thickener as directed on the instructions on the package. You will need 1–1.5 sachets.

Curd sour cream

Cream based on sour cream and granular cottage cheese has a thick and elastic consistency. In addition, such a layer for homemade cakes is not only very tasty, but also healthy. This is especially true if the cake is baked for the occasion. children's party... You can not only tasty feed the little sweet tooth, but also treat them with cottage cheese useful for bones and teeth.

Ingredients:

1. One glass of thick curd mass without filler or grainy country curd.
2. Thick sour cream - 200 milliliters.
3. Powdered sugar - 160 grams.
4. Powdered vanilla - 1 sachet.
5. Dry poppy - 80 grams.

Cooking process:

1. Cottage cheese, if using granular, wipe through a sieve or beat with a blender. Curd immediately ready for use.
2. Combine poppy seeds with 2 tablespoons of sugar and pour in a little water, stir.
3. Mash the poppy seeds with sugar in a mortar, then place in a saucepan over low heat and cook until the poppy seeds become soft. Cool it down.
4. Whip the sour cream, add the grated cottage cheese little by little.
5. Pour in the sifted icing sugar, vanilla. Whisk again for about 5 minutes.
6. Add boiled and completely cooled poppy seeds and stir with a spoon or whisk.

Sour cream with gelatin

Some recipes indicate that the cream should not be absorbed into the dough, but should be an independent “cake” and keep its shape well. In this case, gelatin is used. With it, the sour cream layer becomes elastic, rather solid.

Ingredients:

1. Powdered sugar - 4 tablespoons with a slide.
2. Sour cream (at least 20% fat) - 350 grams.
3. Powdered gelatin - 1 teaspoon.
4. Milk (can be replaced with plain water) - half a glass.
5. Vanilla - 5 grams.

Cooking process:

1. We start with the preparation of gelatin: dilute it in milk, slightly warmed up, leave it to swell. Instant will take 15 minutes, and swelling regular gelatin it will take about 40 minutes.
2. Then we set the container with the gelatin that has increased in size on a small fire and, without bringing it to a boil, stir it until the grains are completely dissolved.
3. Pour sour cream into the mixer bowl, immediately add all the powdered sugar.
4. Beat for 3 minutes, add vanilla.
5. We introduce cooled gelatin along the wall with a trickle. The solution should have a temperature of no more than 40 degrees.
6. We immediately decorate the cake and put the product in the refrigerator for final solidification.

Creamy sour cream

All dairy products "met" in this cream: milk, sour cream and cream. The taste is simply excellent: delicate, very soft, not too rich. Such a cream can be successfully used to sandwich cakes of soft consistency: biscuit, sour cream, condensed milk, honey.

Ingredients:

1. Glasses of cream with a fat content of at least 30%.
2. Sour cream - 4 heaped tablespoons (about 120 milliliters).
3. Vanilla is a sachet.
4. Powdered sugar - 70 grams.
5. ¾ a regular glass of warm milk.
6. Potato starch - about 3-4 grams.

Cooking process:

1. Mix half a portion of milk with starch and brew jelly. Be sure to stir during cooking to prevent the mixture from burning.
2. Boil the second half of the milk, pour in the jelly, mix well and cool the resulting mass.
3. Pre-cool the cream, pour it into a saucepan, which is placed in a larger container with ice water and ice.
4. Beat until firm foam is obtained, add sour cream little by little.
5. Mix the powder and vanilla and add to the sour creamy mass, beat for 3 minutes.
6. Pour in the brewed milk and beat for another three minutes.

Sour cream with condensed milk

This cream is perhaps one of the easiest to prepare. You only need three ingredients, you do not need to add sugar - it is contained in condensed milk. It turns out a fragrant, sweet and sour layer for homemade baking.

Ingredients:

1. Sour cream (fat content from 25%) - 0.5 liters.
2. Condensed milk, boiled or raw, if desired - one jar (380 grams).
3. Vanilla to taste.

Cooking process:

1. If a sufficiently thick cream is required, it is recommended to boil the condensed milk for 2 hours, then cool it and only then use it to prepare the cream.
2. Beat the sour cream for about 7 minutes on high speed.
3. Add a little cooled (or raw) condensed milk and vanilla.
4. Whisk for a couple more minutes. The cream is ready.

Video gallery

To prepare such an impregnation for cakes is as easy as shelling pears: you just have to beat the sugar with a sour cream mixer. Nevertheless, the hostesses tried to diversify the usual recipe for the cream, while improving it. taste qualities... Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make sour cream cake cream

Ideally, homemade sour cream cake turns out to be homogeneous, moderately thick, airy, tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:

• the fat content of the dairy product must be high (at least 30%);
• liquid sour cream in this case is not suitable, it is better to give preference to thick;
• a mandatory requirement is the exceptional freshness of the product.

Sour cream cake cream recipes

To cook biscuit cakes- the task is simple, therefore, in order to surprise guests with dessert, you need to take care of delicious impregnation. In this case, the recipe for sour cream cream will come to the rescue: it requires a minimum of components and time. Delicate, creamy impregnation is suitable not only for biscuit, but also for sour cream, honey cake, napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla to the cream, hot peppers, cherry extract, saffron, cocoa, honey. Do not be afraid to diversify the dish, then guests will remember it for a long time.

Sour cream and sugar cake cream

The taste of the finished biscuit or other cake depends on the choice of sour cream. So that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on buying a high-quality dairy product. Experienced chefs it is advised to cool everything before starting to prepare the filling necessary products, dishes and tools. To make the cream of sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

• 1 grade sugar - 1.5 tbsp.;
• thick, fresh sour cream - 0.5 l.

Cooking method:

1. Mix the cooled ingredients,
2. Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
3. Put a spoonful of the mixture on a plate: if the mass does not spread, then the impregnation for the sweet dish is ready.

Condensed milk and sour cream cream

An excellent choice would be such an impregnation for hard and dry cakes, for example, if you are making a Napoleon cake. Delicate, creamy mass with a caramel flavor will make a simple dessert delicious and festive. You can also use it for refueling fruit salads and making cakes. Below, in detail and with a photo, it is described how to prepare a cream with condensed milk and sour cream for a cake.

Ingredients:

• vanilla extract - 10 g;
• sour cream (warm) - 0.4 l;
• lemon - ½ pc.;
• condensed milk - 0.4 l.;
• cognac / rum (optional) - 1 tbsp. l.

Cooking method:

1. Place milk product into a bowl, beat with a mixer / blender for 3 minutes.
2. Start adding condensed milk here in a thin stream, without stopping the device.
3. Pour alcohol, vanilla extract, juice squeezed from lemon into the whipped mass.
4. After ¼ hour of operation of the mixer, the mass will thicken without losing its airiness - this means that the filling for desserts is ready. However, it is best to keep it in the refrigerator for an hour before greasing biscuits or other cakes.

Sour cream with gelatin

The impregnation for confectionery should be relatively dense, therefore, like mascarpone, it can be used for decoration different desserts... To thicken the mass, it is better to use not starch, but gelatin, then the effect will be more likely. Such a cream soufflé can even be served as an independent treat, having previously cooled it in the refrigerator. How to make a cream from sour cream and gelatin for a cake?

Ingredients:

• gelatin - 1 tsp;
• powdered sugar - 50 g;
• medium fat sour cream - 1 tbsp.

Cooking method:

1. Pour gelatin with warm water (100 ml), leave aside.
2. Whisk the milk product with sugar and any seasonings you like.
3. Hold the swollen gelatin in a water bath or send it briefly to the microwave oven.
4. When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first, the mass should be poured into a mold, in order to then transfer the soufflé to a biscuit, making an unusual layer in the dessert.

Curd sour cream

If you take the traditional sour cream impregnation as a basis, you can prepare various original fillings for cakes. For example, adding cottage cheese to the standard set of products, you get a more satisfying version of the cream with creamy taste and thick texture. If desired, you can supplement such an impregnation for biscuits with berry jam, cocoa, condensed milk, pieces of fruit. How to cook curd cream with sour cream for the cake?

Ingredients:

• walnuts - 1 tbsp.;
• fresh cottage cheese - 0.2 kg;
• powdered sugar - 0.1 kg;
• sour cream 20% - 1 tbsp.

Cooking method:

1. Whisk the dairy products with a blender / mixer until smooth.
2. Without stopping to work with the device, add powdered sugar to the products.
3. Lubricate the biscuit cakes with the resulting mass, decorate the cake with chopped walnuts on top.

Boiled condensed milk and sour cream cream

This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, is in harmony with choux pastry, so it is used to fill eclairs. Cupcakes, straws and profiteroles can also be complemented with this filling. In order not to spoil the dessert, choose high-quality, fatty sour cream. How to prepare sour cream and thickened cream?

Ingredients:

• sour cream - 150 g;
• butter - 0.2 kg;
• boiled condensed milk - 0.35 kg.

Cooking method:

1. Whisk the butter, preheating it to room temperature.
2. Add fermented milk product and keep using your mixer / blender at low intensity.
3. Gradually add condensed milk, speeding up the operation of the device.
4. The finished cream should have an airy, delicate texture.

Sour cream cream

This filling is ideal for the preparation of any confectionery. Creamy sour cream for a cake it is distinguished by its splendor, tenderness and a slight sour taste. Sour cream can be smeared with biscuit, sand, honey and any other cakes. Below is the step by step recipe with a photo of a delicious sour cream impregnation for baking.

Ingredients:

• powdered sugar - 30 g;
• vanillin - 15 g;
• cream 20% - 250 ml;
• 30% sour cream - 1/3 tbsp.

Cooking method:

1. Pre-chill dairy products, then pour them into a bowl and dip the dishes into cold water.
2. Whisk the mixture until foamy.
3. Stir in the sweet powder and vanillin gradually, continuing to work with the whisk.
4. How much should you beat until the impregnation is ready? This takes about 8-10 minutes.

Sour cream butter cake cream

If you need a creamy mass to decorate a pastry, then this recipe is perfect. Sour cream with butter it turns out thick, thanks to which it keeps its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of the whisk, you can add any natural flavor such as vanilla, rum, fruit / berry essence. You can also add food coloring to the ingredients list to get a colored cake filling.

Ingredients:

• milk - 1 tbsp.;
• butter - 100 g;
• sour cream - 6 tbsp. l .;
• powdered sugar (to taste).

Cooking method:

1. Combine all dairy products in one container (while keeping them warm).
2. Beat them at low mixer power.
3. Add powdered sweetness and add fluffiness to the mass by turning on the high speed of the whisk.

Custard sour cream cake

When solidified custard from sour cream it turns out to be very dense, thick, so it is often used to decorate the tops of cakes. You can combine the custard cream filling with nuts, crumbs of shortbread cakes, chocolate dragees, and pieces of fruit. The flour and egg that make up it help thicken the sweet mass. Below, in detail and with a photo, the preparation of sour cream custard is described.

Ingredients:

• vanillin;
• sour cream and sugar - in equal proportions;
• egg;
• butter - 1 pack;
• flour - 2 tbsp. l.

Cooking method:

1. Mash an egg with sugar, place a bowl on low heat, bring to a boil and add flour.
2. Stir the ingredients thoroughly, continuing to simmer over low heat.
3. Add vanillin, a fermented milk product here. Continue stirring with a wooden spatula.
4. When the mixture is thick, remove the dishes from the oven and whisk the contents with a blender.
5. When the finished product has cooled, add separately whipped butter at room temperature to it and beat the mass again.
6. Send the finished cake impregnation to the refrigerator for a couple of hours to thicken.

Sour cream chocolate cake cream

To prepare confectionery on the occasion of the holiday, it is worth choosing a suitable tasty filling. A cake with sour cream with cocoa is easy to prepare, but it comes out very tasty. Such impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as aromatic as possible and not at all cloying. How is chocolate and sour cream cream made?

Ingredients:

• powdered sugar - 2 tbsp. l .;
• cocoa powder - 2 tbsp. l .;
• homemade fat sour cream - 0.3 l.

Cooking method:

1. It is necessary to combine cocoa with sugar, gradually add sour cream to the mixture and thoroughly grind the components.
2. Then beat the mass with a whisk until perfect homogeneity is obtained.
3. Lubricate the finished cakes with the resulting impregnation.

Cream of sour cream and powdered sugar

The sweet mass is suitable for filling cakes, eclairs, rolls and even pancakes, but it is more often used to soak cake layers. To make the filling thick, it must be cooled. In addition, you can adjust the thickness with the help of corn starch, agar-agar or gelatin, then sour cream with icing sugar for the cake will hold its shape perfectly. A great solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

Ingredients:

• vanillin - ½ pack;
• sour cream 30% - 1 tbsp.;
• powdered sugar - 60 g.

Cooking method:

1. Place the container of sour cream in very cold water.
2. Beat the product until a stable foam appears.
3. After adding sugar and vanillin, continue using the mixer until you get a smooth consistency.

Sour cream banana cake cream

Delicate texture, mouth-watering aroma and tropical taste of the impregnation will transform even ordinary store cakes. Sour cream banana cake cream can be cooked different ways, however, there are a number of requirements that must be followed, regardless of which recipe you choose. So, a fatty dairy product should be taken, and all components must be cooled in advance. How is homemade cream made for sour cream cake?

Ingredients:

• ripe bananas - 2 pcs .;
• oily swept away - 0.5 l;
• sugar - 0.2 kg.

Cooking method:

1. Peel the fruits, mash with a blender.
2. Combine the banana mass with the dairy product, beat until fluffy with a mixer / blender.
3. After 7 minutes, add sugar here, continuing to work with the device.
4. The baking filling is ready when it is perfectly smooth.

Video: how to make sour cream