Calories: Not specified
Time for preparing: Not specified
Yesterday I cooked and according to the recipe it was smeared with custard. I have always made it using milk, so it was a discovery for me that there is still such an extremely unusual option. Sour cream custard for the cake, the recipe with the photo of which I offer you, I did it for the first time, and I want to say right away that I didn’t cook tastier for sure! I bought sour cream 20% fat. You know, just in case, I also bought milk, because I was very worried that the cream would not work for me. However, my doubts and worries were in vain. Sour cream custard turned out to be very tender, tasty and quite airy. True, I liked one more thing most of all - the cream kept its shape so well that they could safely even decorate finished cake. Look at the final photo, you can see what embossed contours this cream left. I don’t know, most likely it won’t work to make a rose for the cake, but the various patterns will definitely come out beautiful.
Required Ingredients:
- 350 grams of sour cream (450 grams in a pack, so leave 100 grams, for example, for making cookies),
- pack butter good quality,
- 1 egg,
- 130 grams of sugar,
- 1 tablespoon of starch.
How to cook with a photo step by step
Put 350 grams of sour cream into a Teflon-coated bucket. 
Add sugar to sour cream. 
Then add chicken egg and starch. Stir the sour cream mixture with a silicone spatula and put the ladle on the fire. 
We will cook the cream until it becomes thick. It took me 7 minutes to complete this process. 
Put butter in a container. I always take it out of the fridge ahead of time to make it soft. 
Beat the butter with a mixer on turbo mode. 
After that, we will begin to add custard by a tablespoon. Note that the temperature of the custard and butter should be the same. 
Sour cream custard is ready! 
And here's how to cook
The technology of baking biscuits dates back to 1615 and up to today she hasn't changed much. There are seven main types of interlayers for biscuit cakes, but even familiar to many sour cream for a biscuit cake, it can be delicious in different ways (chocolate, banana, cottage cheese or with the taste of condensed milk).
Classic sour cream sponge cake
Classic sour cream has only two ingredients: sour cream and sugar. For flavor, you can add a little vanilla powder or vanilla sugar. Despite the simplicity of the composition, not many housewives have a thick and lush cream. What were the mistakes made, it will help to find out a detailed study of the rules of preparation.
The proportions of ingredients for sour cream are defined as 1: 2, that is, for one part of sugar, there should be twice as much sour cream. Of course, sweet tooth is not forbidden to increase the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.
To layer and cover one medium biscuit cake you will need:
- 500 g sour cream;
- 250 g of granulated sugar;
- 5 g vanilla sugar.
Secrets of technology and cooking:
- The end result largely depends on the quality of the products, so sour cream must be of high quality, it should never be replaced with a sour cream product. For this cream, only sour cream with a fat content of 30% or more is suitable. Before cooking, it must be cooled very well.
- The almost ice product is laid out in a large bowl (it can also be kept in the cold) and sugar is poured. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powdered sugar, they will whip the cream faster.
- Next, the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives act a little differently: first they whip the sour cream at medium speed until fluffy, and then slowly introduce sugar, continuing to beat at maximum speed. In both cases, the result will be the same.
Recipe for cooking with gelatin
Sour cream with gelatin will help out when it was not possible to find sour cream with a high percentage of fat content. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will be different from classic version, but still the result will be excellent and without extra calories.
The list and proportions of the necessary products:
- 500 ml sour cream;
- 200 g of sugar or powder;
- 200 ml of milk (can be replaced with water or whey);
- 35 g instant gelatin.
How to cook:
- First you need to prepare the gelatin. It is poured into a medium-sized bowl and cold milk is poured on top. Everything is mixed well and left to swell for 5 to 20 minutes, depending on the recommendations on the package.
- Meanwhile, in a separate bowl, mix sour cream and sugar. This mass is beaten with a whisk until smooth. Depending on the fat content of the fermented milk product, a very liquid mixture can be obtained. You should not be afraid of this, gelatin will fix everything.
- Place the container with the swollen cream thickener in a water bath and heat until a homogeneous liquid mixture is obtained. Gelatin must not be allowed to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture should be left to cool to 37-40 degrees.
- Pour the slightly cooled mixture into a stream of sour cream with sugar, continuing to beat everything until smooth. Allow the finished cream to cool slightly (approximately five minutes) in the refrigerator and you can coat the cakes with it. It is not worth waiting for complete cooling, because in this case the cake will come out dry and unsaturated.
With condensed milk
The classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to overwhip it and get a sweet butter. This will not happen if you replace sugar with condensed milk. It is important to use only high quality natural products with a high percentage of fat.
Ingredients used in the preparation process:
- 500 ml of high-fat sour cream (from 30%);
- 100 ml sweetened condensed milk;
- 30 ml brandy.
Cooking method:
- All ingredients and equipment for making the cream must be chilled, so combine sour cream and condensed milk from the refrigerator in a cold bowl.
- Beat cream cheese mixture until thickened. To prevent the cream from exfoliating, it is better to beat it not with a mixer, but with a hand whisk. It is better to do this in an ice bath, setting a bowl of ingredients over another filled with ice and cold water.
- Even with manual whipping, after 5-6 minutes the cream will have the desired consistency. It remains only to add a little cognac to it and distribute it in the total mass in a few circular motions.
Alcohol should not be added to the cream if the cake is prepared exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.
Sour cream banana layer
Addendum exotic fruit(banana) makes the taste of the usual sour cream unusual and tasty. It is not difficult to prepare such a layer for biscuit cakes, the only difficulty that may arise is the darkening of bananas. To prevent this from happening, the fruit must be sprinkled with lemon juice before preparing the cream.
The ratio of products in the cream:
- 200 ml sour cream 20% fat;
- 200 g of ripe bananas;
- 50 g powdered sugar;
- 10 g vanilla sugar.
Cooking sequence:
- Beat sour cream into a fluffy mass along with vanilla sugar and powdered sugar, while not forgetting to cool the main ingredient and the bowl for whipping.
- Peel bananas and puree with a blender. Of course, you can just mash them with a fork, but a blender will help make the consistency. ready cream more homogeneous and airy.
- Mix sour cream and banana puree, beat everything again with a mixer. Delicious sour cream with banana flavor is ready.
Curd-sour cream
This cream is a favorite among both those with a sweet tooth and those who follow their figure. It does not have many calories compared to its other sour cream counterparts, and the taste is very delicate and velvety, melting in your mouth.
To prepare cottage cheese and sour cream for a biscuit cake, you need to take:
- 400 g non-grained cottage cheese;
- 100 g of granulated sugar (you can add a little more to your taste);
- 200 g of fat sour cream;
- vanillin or vanilla sugar to taste.
Cooking step by step:
- The main time spent in the cooking process will be spent on preliminary training products. So, cottage cheese needs to be given a more uniform structure. To do this, you can twist it through a meat grinder, push it through a fine sieve or beat it with a blender.
- Ideally, in order for the sweetness to be evenly distributed in the mass of the cream, the sugar should be ground into powder. If the sour cream is not very greasy, it is better to weigh it first. Weighing sour cream is the process of getting rid of excess whey, as a result of which the fat content and density of the product increase. To obtain weighed sour cream, it is poured into a colander installed over an empty container and covered with several layers of gauze. This design is left overnight in the refrigerator.
- The prepared ingredients are transferred to one bowl or other container of a suitable size and beat with a mixer until smooth. After a few minutes, the cream will be ready.
Chocolate and sour cream
Chocolate lovers can make a mega chocolate biscuit cake, adding cakes from chocolate biscuit chocolate sour cream. For this cream, you can take sour cream of any percentage of fat content, but depending on it, you will need a little more or a little less powdered sugar to get the desired consistency of the mixture.
Products for chocolate and sour cream layer of biscuit cakes:
- 100 ml sour cream;
- 150 g of dark chocolate;
- 50 g butter;
- 10 g vanilla sugar;
- 3 g of table salt;
- 280-300 g of powdered sugar.
Action algorithm:
- On a steam bath or microwave oven melt the dark chocolate with the butter, stir until the mixture is smooth, and cool completely.
- In the cooled mixture of butter and sour cream, mix sour cream, vanilla sugar and table salt. Then, while whisking the mixture with a mixer, gradually introduce powdered sugar in small portions. Beat the cream very thoroughly until the desired splendor and density is achieved.
For the preparation of "Plombira" the following products are needed:
- 300 g sour cream 20%;
- 1 chicken egg;
- 120 g of crystalline sugar;
- 20 g vanilla sugar;
- 50 g wheat flour;
- 200 g butter.
Progress:
- In a thick-walled saucepan, mix sour cream, raw chicken egg, both types of sugar and flour. Mix everything well so that there are no lumps;
- Place pot with mixture on steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
- After thickening, remove the sour cream from steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
- Separately, beat the softened butter into a fluffy mass and gradually introduce the custard base into it. Whip everything together. It would be nice to let the cream stabilize in the cold overnight and you can start decorating the cake.
I was skeptical about custard on sour cream, until the very last moment - until I tried it personally. It always seemed to me that the cream would be sour, thanks to a new ingredient, and would not work at all for a cake. But the result exceeded all my expectations - the cream turned out to be suitable not only for the layer, but also for decoration, and its sourness, on the contrary, gave the cream a pleasant and light piquancy, which is not in the usual, traditional one. It can be made much denser and more stable by adding more butter. And yet, I want to note right away that I indicated granulated sugar in the ingredients, but it is not necessary to add it if you are not a huge sweet tooth - condensed milk may be enough. This know-how, in the form of condensed milk, I introduced into custard sour cream quite by accident, and it turned out very well.
Ingredients:
- butter - 200 grams;
- sour cream (from 20% fat) - 200 grams;
- wheat flour - 2 tablespoons;
- condensed milk (not boiled) - 150 grams and 50 grams of sugar (optional);
- chicken eggs - 1 piece;
- vanilla - to taste.
- If you suddenly decide to prepare a cream without condensed milk, then for this amount of sour cream and butter you will need only 100-110 grams of granulated sugar. In general, experiment with sweetness as you prepare the cream.
How to make sour cream custard:
1. We start preparing the cream with the construction of a “water bath”. Put on the stove suitable dishes for a water bath, and place a saucepan on top with the main ingredients: sour cream, granulated sugar (if you still use it), condensed milk, wheat flour, chicken egg and vanilla. Mix everything and boil in a water bath. By the way, I’ll say right away that if you are too lazy and start cooking the cream right on the stove, then you risk losing it - it will burn faster.
2. Boil the contents until thick: the cream should be thicker than sour cream. After, when it is almost ready, place it in the refrigerator or on the balcony - it should cool completely, and thus, prepare for the next stage of cooking.
3. Softened butter must be beaten until white and fluffy. I took a little less butter, since I used the cream only as a layer of cake. In order to decorate the entire cake with this cream, use as much butter as indicated in the recipe.
4. Gradually add the completely cooled cream to the whipped butter, without ceasing to beat with a mixer, we get a dense custard mass.
Sour cream for soaking cakes is often used; such creams do not hold their shape even after adding oil. There are several ways to help thicken such a cream. One of them is brewing creamy mass. Haven't tried? We offer you several tried and tested options.
Custard sour cream - general principles of preparation
Sour cream, like all cream masses of this type, is brewed with eggs and flour. But there are recipes that allow you to brew cream base without these components. Wherein original product in no way inferior in tenderness and airiness to a cream prepared according to a classic recipe.
In cooking, you should use the most fatty and natural fermented milk product. Poor-quality or low-fat sour cream can delaminate with prolonged heating. It is worth noting that sour cream should only be the first freshness, otherwise a dessert with such a cream that has stood even for a short time can lead to food poisoning.
Sour cream can be added to the cream at the end of cooking, when the brewed base has cooled down well. Often, a fermented milk product is used as the main one, on which the creamy mass is brewed. AT this case it is mixed with other ingredients and heated at the lowest possible heat, although it is even better to use a water bath for this, then the cream is guaranteed not to burn.
To tint sour cream, or to give it a certain taste, you can add honey, cocoa powder or chocolate to it. With the introduction of cocoa and chocolate, chocolate creams are obtained, with the addition of honey, the mass acquires a light beige tint. Additional creamy taste gives oil, which is mixed into the already prepared mass.
Sour cream custard is rarely used to decorate cakes. But it well impregnates any cakes. To decorate the cake, adjust the density by adding softened butter.
Thick custard cream with eggs and butter
Custard base according to this recipe will be cooked on sour cream. To prevent the fermented milk product from curdling during heating, take sour cream of the highest fat content. thick cream, applied in a thick layer on a biscuit, does not spread, even if a second biscuit blank is placed on it.
Ingredients:
White baking flour - 2 tbsp. l.;
120 gr. granulated sugar;
Egg;
A pack of butter;
Fatty 30% sour cream - 300 gr.;
20 gr. vanilla sugar.
Cooking method:
1. Pour the egg into the sugar and rub with a spoon until a pasty white mass is obtained.
2. While sifting, add flour and rub well again. While stirring, add all the sour cream and place the warming bowl in a water bath.
3. Stirring constantly, heat the cream base until it thickens. Make sure the bottom of the bowl does not come into contact with hot water.
4. Remove the hot mass from the stove, immediately stir in some of the butter (up to 50 gr.) And vanilla sugar, cover with a lid and set to cool.
5. Cut the remaining butter into pieces and transfer to a clean container. After they soften well, beat. In the resulting lush oil mass, constantly whisking, add the cooled sour cream base. To whip the cream well, add no more than two tablespoons at a time, then beat until smooth.
Creamy custard sour cream with milk
The characteristic creamy shade of the mass is given not only by oil. Thanks to the milk on which the base is brewed, the cream becomes more delicate taste. For more fat it is better to take homemade milk, sour cream is introduced at the end and does not warm up.
Ingredients:
homemade cow's milk- 700 ml;
Three tablespoons of first-class flour;
A glass of granulated sugar;
Two large eggs;
1 gram vanilla powder;
150 gr. high-fat butter;
Full glass of fat sour cream.
Cooking method:
1. Mix half the amount of sugar with flour. Add eggs and beat lightly. Pour in a glass of cold milk and beat again. You should get a homogeneous mixture, without sugar crystals and lumps of stray flour.
2. Mix the remaining milk and granulated sugar. Add vanilla powder and, after mixing, place on an intense fire.
3. As soon as the sweet milk begins to boil, stirring continuously, immediately pour the egg-milk mass into it and boil it on low heat until it thickens. While cooking, constantly stir the cream base, trying to separate it from the bottom as best as possible. Otherwise, the milk mass will burn.
4. Remove the brewed milk base from the stove and set to cool. As it cools, it will become even thicker.
5. Beat the soft butter with a mixer until fluffy, then portion it into the well-cooled brewed base. Add sour cream and bring to a boil, beating at medium speed of the mixer.
Recipe for custard sour cream - "Chocolate with cocoa"
For cooking chocolate cream cocoa is often used. The recipe involves the use of powdered cocoa without sugar, with a pronounced chocolate flavor, rich dark color. Before introducing cocoa, it is advisable to reseede. The presence of lumps will prevent the powder from being mixed well in the sour cream mass.
Ingredients:
Five spoons of sugar;
Fatty 25% sour cream - 200 gr.;
60 gr. sifted flour;
Egg;
90 gr. dark powdered cocoa;
Vanilla sugar- 10 gr.
Cooking method:
1. In an enameled or glass deep bowl, combine sour cream with all the measured sugar. Stir to get uniform consistency, then place the bowl to warm up in a water bath.
2. Enter the egg, the sifted flour, previously beaten with a whisk, into a warm, non-hot cream base and continue to warm. To evenly brew the sour cream, stir constantly and make sure that the boiling water does not touch the bottom of the bowl.
3. As soon as the mixture begins to boil, immediately add cocoa to it, stir and reduce heat. The powder will intervene more evenly if it is introduced by sifting through a sieve. Continuing to stir, boil to the desired density and cool at room temperature. Keep in mind that after cooling, the mass will thicken even more.
Custard sour cream on condensed milk with honey (without eggs and flour)
natural honey, makes the cream, in addition to taste, also useful. With prolonged heating with condensed milk, it colors the sweet mass in a delicate color. Sour cream is added to last turn, in an already cooled mass, eggs are not used.
Ingredients:
Condensed milk, whole - 350 gr.;
Half a liter of thick sour cream;
a tablespoon of honey;
Sweet cream butter 100 gr.
Cooking method:
1. Pour the condensed milk into a thick-walled bowl. Add honey and put on a small fire.
2. Stirring constantly, heat the mixture until the honey is completely dispersed and the mass begins to change color. Remove the cream-colored mass from the heat and set to cool. To speed up the process, you can place the bowl on top of ice cubes.
3. Put cold sour cream into the cooled base and beat until fluffy, turning on the average speed on the mixer.
Custard sour cream on condensed milk with butter
According to the recipe, in addition to condensed milk, powdered sugar is added. If you do not like too sweet, you can exclude it, the sweetness of condensed milk will be enough. To soak the cakes well, put the indicated amount of oil. If you use the mass to decorate the dessert, make it denser by adding more butter.
Ingredients:
One egg;
150 gr. unboiled condensed milk;
Two tablespoons of flour;
Powdered sugar - 50 gr.;
200 gr. sour cream, from 20% fat;
1 gram vanilla powder;
Pack of oil.
Cooking method:
1. Pour the powdered sugar with flour, beat the egg until foamy.
2. Mix sour cream with condensed milk, add an egg, add a mixture of powdered sugar and flour and, whisking lightly, mix all the ingredients.
3. Set the bowl in a water bath so that the bottom does not reach boiling water and warm it up without stopping stirring. Do not be lazy, do not use open fire, the base will burn and be damaged.
4. Boil the cream until thickened. The consistency should be thicker homemade sour cream. When the mass is ready, remove it from the bath, add vanilla and leave to cool on the table. Then cool by placing in the refrigerator.
5. Beat soft butter with a mixer until fluffy. Then, gradually increasing the speed, add to it, introducing in small portions, a chilled sour cream base. Stop beating when the cream is thick and smooth enough.
chocolate custard recipe with chocolate
When preparing chocolate custard, the base can be colored with more than just cocoa powder. For these purposes, they often use dark chocolate. It is broken into squares and added to the main ingredients before heating. For darker coloration and pronounced chocolate flavor you should take bars of bitter 76% chocolate. With a dairy product, the color will be lighter and the taste more tender.
Ingredients:
Two glasses of 20% sour cream;
100 gr. dark, non-bitter chocolate;
Half a cup of wheat flour;
tutu natural oil;
100 gr. refined sugar;
Four eggs.
Cooking method:
1. Put sour cream in a bowl, add chocolate divided into square pieces, add sugar. Heat the mixture over the lowest heat or use a water bath until the chocolate and sugar are completely melted and the mass is smooth.
2. Beat the eggs with flour, then, with vigorous stirring, pour the hot chocolate base into them and set to warm again. Bring chocolate mass until thickened, cool.
3. While beating the soft butter with a mixer, add the cooled chocolate base to it. Do not enter all at once, put a maximum of two spoons at a time.
4. After the mass becomes visually homogeneous, it will be possible to immediately coat the cakes with it.
Custard sour cream - cooking tricks and useful tips
To prepare custard, it is better to use thick-walled dishes in which the mass will not burn during prolonged heating. But also the best option for this is water bath. The process takes longer, but do not worry that the cream will stick to the bottom.
Butter is added to sour cream not only to highlight its creamy taste. This is mainly done to make the mass more lush and airy. Therefore, do not neglect its use.
Ready-made custard on sour cream can be used not only for layering cakes or as a filling for cakes. Cakes, cupcakes, muffins, buns and more confectionery baked with it have a very rich taste.
Custard with sour cream - great option for cake or pastry. The advantage of this cream is that once it cools down a bit, it becomes dense and very thick. Do you want to make a cream layer between the cakes? Custard with sour cream is what you need. However, to apply the cream on the cake, you should not cool it or wait a long time - you need to do it right away, and only then send the finished cake (biscuit) to the refrigerator. Such a cream, in addition to cakes, is suitable for tubules, eclairs, fruit baskets.
List of ingredients:
- 200 g butter,
- 0.5 cup sugar
- 300 ml sour cream
- 2 tbsp. l. wheat flour
- 20 g vanilla sugar,
- 1 chicken egg.
Cooking
1. Pour sugar (100-120 g) into a bowl and beat in a chicken egg here. Start stirring, you can take a whisk. No need to foam. 
2. Pour the sifted into a bowl to the egg-sugar mass wheat flour and keep stirring. 
3. Now add low-fat sour cream, stir further. 
4. Place the cream bowl over the simmering saucepan and continue to stir. After a few minutes, the mass should thicken. 
5. Butter must be removed from the refrigerator in advance so that it melts a little. Measure out a 50 g piece of butter and send it to a bowl, stir until it melts. 
6. Start whipping the remaining butter with a mixer. It is better to cover the bowl with a lid or a towel, as the oil may begin to scatter around the kitchen. 
