How to make simple sour cream for a cake. Required for cooking. It will require
Sour cream comes in different varieties. The easiest way is to grease the cake layers with thick sour cream.
But you and I are not looking for easy ways and will make incredibly tasty sour cream!
Simple recipe with sugar
Sour cream – 0.5 liters
Powdered sugar – 1 cup
Vanillin – 1 sachet
1. Choose the richest and thickest sour cream for the cream. If your sour cream is runny, then let it sit for a day or strain off the excess liquid, discarding it in a colander with gauze.
2. While whipping sour cream at low speed, add vanillin and powdered sugar.
3. Continue beating until the cream becomes fluffier. But don’t overdo it with whipping, otherwise you risk getting butter instead of cream. 😉
The mixture should turn out somewhat liquid, because the highlight of sour cream is that the cakes are completely saturated with creamy deliciousness and turn out juicy and tender. However, if you are not satisfied with the fluidity of the cream, you can thicken it by adding a packet of cream thickener to the above products. Sour cream with gelatin and butter also turns out thick (you can read these recipes below).
Vanillin can be replaced with vanilla extract, cinnamon, nuts, grated chocolate, syrup.
Sour cream with berries
Sour cream – 0.5 liters
Sugar – 1.5 cups
Fresh (or frozen berries) – 1 cup (more is possible)
1. The berries should be washed, cleaned of stems and seeds. The most delicious creams are made with strawberries and cherries.
2. Beat berries, sour cream and sugar in a blender.
3. If desired, you can add pieces of berries to the prepared sour cream and berry cream.
4. Use the cream immediately after preparation.
Step-by-step recipe with dried fruits
Sour cream – 0.5 liters
Sugar – 1 glass
Dried fruits – 1 cup
1. Prepare dried fruits: rinse, soak for 15 minutes in warm water, rinse again.
2. Now they can be cleaned of seeds, stalks and other inedible parts of the fruit.
3. Mix sour cream with sugar.
4. Chop the dried fruits into small pieces and pour in the sour cream mixture.
5. Let the cream sit for at least half an hour in the refrigerator. The longer the cream sits, the more it will be saturated with the aromas of dried fruits.
The most popular is sour cream with prunes. We also advise you to pay attention to kumquat; with it, sour cream acquires an amazing citrus taste.
Sour cream + jam
The simplest recipe for sour cream: mix sour cream and your favorite jam in equal proportions. Fast and tasty! You can grease the cake.
Chocolate cream with sour cream and butter
Sour cream – 1 glass
Sugar – 1 glass
Cocoa – 0.5 cups
Butter – 200 gr.
1. Sour cream, sugar, cocoa and 50 gr. Place the oil on medium heat and stir.
2. Cook the mixture until it thickens.
3. Cool.
4. Beat the butter at room temperature, softened, until it becomes fluffy and slightly increases in volume.
5. Add the cooled chocolate mixture. Whisk until the mixture is smooth.
Note: It turns out no less tasty.
Recipe with banana and condensed milk
Sour cream – 1 glass
Sweetened condensed milk – 1 cup
Banana – 2 pieces
Sour cream recipe step by step:
1. Bananas should be peeled and cut into pieces.
2. Lick bananas, sour cream and condensed milk into a blender.
3. Beat until smooth.
Sour cream recipe with gelatin
Sour cream – 0.5 liters
Powdered sugar – 1 cup
Vanillin – 1 sachet
Cream – 3 tablespoons
Gelatin – 5 gr.
1. Beat sour cream, powder and vanillin.
2. Pour cream over gelatin and leave for 10 minutes to swell.
3. Heat the cream over medium heat until the gelatin has melted into the cream. Do not let the mixture boil, otherwise the gelling properties of gelatin will disappear.
4. Let the cream with gelatin cool and pour it into the sour cream in a thin stream.
5. Leave in the refrigerator for 15 minutes. The cream is ready for use.
Please note: if you add more gelatin to sour cream, you will end up with a soufflé rather than a cream. Which is no less tasty, but is used in confectionery not at all for soaking cakes, but as an additional layer.
Also, sour cream makes an excellent product. Only this is another article and different ingredients.
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.
Hi all. In this article I will describe in detail how to prepare cream from sour cream and sour cream. I used it as an impregnation for the Honey cake. I was very pleased with the result. The cream is incredibly soft and tasty.
In general, I admit, I don’t like sour cream. They seem incredibly sour to me and not tasty at all. Previously, I always sandwiched honey cakes with custard, but now, having tried this new product, I’ll probably change my mind.
This cream is very easy to prepare. Minimum ingredients. However, there are a couple of nuances. You should take the fattest sour cream that you find in your stores. Ideally, this is 30%, but with such percentages you don’t often see it on supermarket shelves. I took 22%, this is the maximum that you can safely buy in my city. The cream should also be rich, and also cold. I recommend keeping them in the refrigerator at 2 º overnight, at a minimum.
I recommend using powder as a sweetener, not sugar. Sugar may not dissolve in the cream and will crunch on your teeth.) If you don’t have powder at home, I recommend making it yourself using a coffee grinder. As a last resort, take only the finest sugar you can find.
How to make sour cream buttercream for a cake, recipe step by step with photos.
Ingredients:
- 600 gr. weighed sour cream
- 300 gr. cream (fat content from 30%)
- 250 gr. powdered sugar
Preparation:
First we need to weigh out the sour cream. For those who don’t know how to weigh out sour cream, I’ll tell you in detail.
Take a sieve or colander and place clean gauze (in my case, a bandage) on it in 3-4 layers.
Place our sour cream on top and cover with the edges of gauze. Place the sieve on the pan, cover with a lid and put in the refrigerator for at least 4 hours, or better yet overnight. Some people recommend putting a weight on sour cream, but I don’t do that. The excess serum goes away just fine.
If you weigh out sour cream, then you need to take it 20-30% more than indicated in the recipe. Since after the whey is gone, the weight of the finished product will decrease. In our case, I took 800 grams of sour cream.
So, put the weighed sour cream, cold cream and powder into a mixer bowl.
And beat first at low speed so that the powder disperses, and then switch to high. Beat for literally 4-5 minutes.
The mass will become homogeneous and thicken. If you find the cream not sweet enough, add more powder.
Previously, I whipped sour cream separately and cream separately, and then tried to carefully combine it all. But somehow I didn’t get along with cream; every time I was worried that it wouldn’t whip up or, on the contrary, would turn into butter. Then, I just started whisking everything together. And, lo and behold! This works perfectly.
The finished cream has a uniform consistency and is quite thick. It is ideal for soaking cake layers. By the way, it can be used not only for honey cake, but also as a layer for biscuits. Paired with fruit (especially kiwi-banana), it is very tasty.
This is what the cream looks like in the layer of my cake - . This portion of cream was just enough for one portion of dough, and at the end we got 1.8 kg. cake.
This cream can also be used as a layer in sponge cakes, but it is better to make a side of thicker cream along the edge of the cake, so the cream will not leak outside the cake and the cake will be stable.
Delicious cakes to you.
Sour cream is one of the most delicious, but not very popular creams for decorating a cake. The fact is that this cream does not hold its shape for very long and quickly loses its structure due to the instability of the composition. And it cannot be stored for a long time, up to a maximum of 5-8 hours in the refrigerator.
One of the most common cakes, the recipe of which uses sour cream, is honey cake. I also want to offer a delicious recipe for pancake cake with sour cream.
Sour cream turns out to be quite fatty and high in calories, since it is prepared from sour cream with a high percentage of fat content.
Sugar or powdered sugar adds sweetness to the cream. Moreover, it is better to use powder; with it, the cream will turn out smoother and more delicate, and the sugar grains will not crunch on your teeth. But powdered sugar should also be of good quality, and if you do not have your own trusted manufacturer, then it is better to take more expensive powder. It's up to you to decide. But now there is such a huge selection of powdered sugar, and our grandmothers and great-grandmothers used sugar for creams, however, this did not make the cakes any worse.
Gelatin can be used as additional ingredients. With it, the cream will hold its shape better, but will lose a little of its tenderness. Another useful addition to sour cream is vanillin, which will add its magical aroma to the cream. Well, I really like how orange zest combines with sour cream.
Ingredients:
- 1 liter of thick and fatty homemade sour cream (25-30% fat content);
- 350 g powdered sugar.
Sour cream recipe for cake
1. I recommend using thick sour cream; homemade is perfect here, because there’s no hassle with it—whip it with a mixer and you’re done. But if you take regular store-bought sour cream, you will have to tinker with it a little. To make it thicker and easier to whip, you need to put the sour cream in cheesecloth and put it in a colander in a pan so that there is a space between the bottom of the pan and the sour cream where the whey will drain. This way we will get rid of excess liquid in the sour cream.
So, put thick sour cream in a deep bowl.
2. Add powdered sugar to the sour cream.
3. First, mix with the beaters of the mixer in the off state so that all the powdered sugar does not fly away in different directions. Stir like this for literally half a minute.
4. Now turn on the mixer and beat the sour cream. It should grow in volume, become very airy and hold its shape well. You need to beat for no more than 1 minute. If you overdo it, the fluffy sour cream will turn into butter.
That's all! Sour cream is ready! Now you can spread it on the cake layers.
In order for your baked goods to turn out delicious and look terribly appetizing, you should definitely think about what kind of cream you will make for the layer and cap. Of course, there are many of them, and sometimes making a choice is a daunting task. And the basis here will be sour cream for the cake. This cream is very easy to prepare and tastes simply amazing. This will come to the rescue of any housewife and turn your dessert into a delicious dish. Let's find out how it is prepared.
Sour cream for cake
Ingredients:
- Sugar - 1 glass
Cooking method:
Whatever the baking, sour cream for the cake, the recipe for which is simple, will help make it even better. To prepare this simple cream you will need only two products - sour cream and sugar. Mix all this and beat well; if desired, you can also add vanillin, it will only improve the taste and add a pleasant aroma. When a thick air cap appears, your cream is ready for use. You can safely put it on the top of the cake and decorate it with fruit. In order for the sour cream cake cream to whip well and turn out airy, you need to use sour cream with a high fat content for this recipe, i.e. more than 20%.
And be careful, sour cream must be sour cream, and not a sour cream product, otherwise everything will be useless.
If you already have sour cream and it just so happens that it is not quite thick, then you can still save it for cream. There are two options for this: either rid it of excess moisture, or thicken it. For the first one, use a sieve. You need to put a piece of thick cloth or gauze on the sieve so that not all the sour cream is filtered down, but only moisture comes out. Next, lay out the sour cream and place a container underneath, so the whey will have somewhere to drain.
This procedure takes quite a lot of time, and the sour cream may well sour slightly, so it would be better if you transfer the whole process to the refrigerator. You need to wait several hours, so it will be convenient to leave it overnight. You can also add sour cream thickened with gelatin to the cream with sour cream for the cake. There is nothing wrong with this, if only the sour cream is not fluffy enough, but it is better than nothing.
In order for gelatin to fulfill its purpose, you must first leave a few spoons of it to swell for 15 minutes in cold boiled water. After this, stirring constantly, heat and mix with sour cream, beat. The finished mixture should be allowed to stand in the refrigerator and you can safely spread the cakes.
In addition to the classic version, sour cream cake cream can be presented in other variations.
Let's introduce some of them.
Cream for cake made from sour cream and condensed milk
Ingredients:
- Sour cream - 500 grams 30% fat
- Condensed milk - 1 can (250 grams)
Cooking method:
This is just the perfect recipe for soaking cakes. Thanks to its consistency, this cream will easily soak up any baked goods and add an amazing sweet taste to even ordinary bread. You can spread it on anything and it will still be incredibly delicious.
In order to prepare such a cream for the cake, sour cream and condensed milk are also whipped with sugar until an airy mass is obtained. This cream is remarkable because you can make a wonderful dessert from it, adding anything: chopped fruits or fruit puree, pieces of cookies or cocoa powder, this is the time to show your imagination. Freeze this cream in molds to make ice cream.
Sour cream with cottage cheese
Ingredients:
- Sour cream - 500 grams 30% fat
- Sugar - 1 glass
- Cottage cheese - 500 grams
Cooking method:
Curd sour cream is also very easy to prepare. Beat sour cream with cottage cheese, gradually adding sugar. Take the amount of cottage cheese in proportions with sour cream at the rate of 1:1. The cottage cheese must first be rubbed through a sieve to obtain a homogeneous mass, otherwise you simply will not be able to beat it.
This cream can become a separate dish, even without any additives. It is thick and satisfying enough to exist as a stand-alone dessert.
The preparation of sour cream for cakes will be discussed in quite detail and clearly in the next video. We hope that it will help you please your loved ones with a masterpiece of culinary art.
Dear housewives, remember that a dish becomes tastier not from the number of ingredients put into it, but from their correct combination. Yes, cake cream can be terribly difficult to prepare and consist of more than a dozen products, but it’s not always worth spending so much time and effort achieving an excellent result. Sometimes the genius of a dish lies in its simplicity. With sour cream you will not only do everything quickly, but it will also turn out great. And the simplicity of the recipe will especially help novice housewives. This cream can be prepared even every day.
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