Custard sour cream Plombir can be used for a variety of cakes and other baked desserts. It turns out so tender that cakes and pies smeared with it will surely appeal to everyone. And here is chocolate cake with sour cream, which turns out with a bang. Delicate biscuit and sour cream with a layer of sweet and sour berries put together very tasty and delicate cake See the link for the recipe.
The cream has creamy taste and even resembles the taste of condensed milk. People who do not know its composition will never guess that it is sour cream and does not contain condensed milk.
The whole process of making sour cream will take you about 35-45 minutes. You will cook the cream in a water bath until it thickens, which is about 20 minutes.
If you cook directly on the stove, it will be faster, but for the first time it is better not to risk it. The most important thing in the process of cooking the cream is to constantly stir with a whisk or beat with a mixer. And yet, it is important to remove from the stove in time so that the cream does not take lumps. But in general, if you follow the recommendations correctly, then you should be able to gentle cream with the taste of ice cream.
To prepare custard ice cream on sour cream, you will need:
- sour cream 15% - 300-350 ml,
- granulated sugar - 6 tbsp. spoons
- wheat flour - 3 tbsp. spoons
- butter 72% - 50 grams,
- chicken eggs - 2 pcs.
Recipe for sour cream ice cream.
Step 1. It is better to use sour cream with medium fat content, 20 or 21%. But if there is none, then 15% is also suitable, it will just take longer to cook the cream until the excess of the moisture serum evaporates. Pour it into an iron bowl in which you will cook the cream in a water bath.
Step 2. Beat in chicken eggs and shake the mass with a whisk.
Step 3. Pour flour and sugar into another container.
Step 4. Mix well. This will keep your cream free of lumps that may occur if you skip this step.
Step 5. Now pour a tablespoon of the sugar-flour mixture into a bowl of sour cream and stir with a whisk. The mass should be homogeneous.
Step 6. Put the bowl in a water bath and, stirring, cook for about 20 minutes.
Step 7. It is better to use a mixer during the cooking process. Thanks to whipping with a mixer, the cream will turn out more magnificent and homogeneous, without lumps. When the cream becomes thick, remove it from the water bath and cool.
Step 8. Beat soft butter with a mixer.
Step 9. And add the cooled mixture to it.
Step 10 Beat again with a mixer until smooth.
Custard sour cream "Plombir" is ready! Bon Appetit. Ready-made cream can be smeared with cake layers, it is ideal for light biscuit cake layers, biscuit pies and cakes from choux pastry. The cream comes out quite satisfying, so with fatty dough layers containing a lot of creamy or vegetable oil(pancake cakes, shortbread dough, puff pastry), it is better not to use it.
Custard on sour cream
A simple custard recipe for Napoleon.
Recipe with photo and calorie calculation.
Vanilla custard with sour cream.
Simple and delicious.
Delicious custard for Napoleon can also be prepared with sour cream. Once I did it once, when there was no milk, I liked it.
Now we have Napoleons more often with cream according to this recipe. Everyone likes.
The proportion of products is exclusively for my taste and it can be changed.
You can put more sour cream, it will turn out the same if you reduce the amount of water. Sour cream plus water should be about 500 ml.
You can increase the amount of butter to 200 grams or more, but then the cream will be less sweet. With oil, the main thing is not to overdo it, do not beat too long so that the cream does not separate. Although for spreading cakes, this is not such a problem.
You can reduce the amount of flour to 40 grams, then the cream will be more liquid.
For me, this recipe is the best option in terms of taste and calorie content.
And if you use a cream without adding oil, it’s also low-budget.
Once I used an additional two yolks. They were red, the cream turned yellow and more tender.
I don't know what the cream will be like if the sour cream is very sour. And the light sourness of good sour cream only enriches the taste.
Instead of vanilla sugar I often use ground cardamom. Everyone likes.
To prepare butter custard, add butter to the custard base. Note that the butter combines with the custard, and both should be at room temperature. The butter should not melt, but it should not crumble either. It must be plastic.
Pay attention to the pan with cream. Sometimes beginners, having touched the outside of the pan, believe that the cream has cooled down, but in fact it may still be warm inside. The situation is typical if the pan with the cream was cooled in cold water.
You can increase the amount of oil without problems, but you should not reduce it much, the cream may not connect.
8. Butter cut into pieces.
9. Beat the butter with a mixer.
10. Add custard to the butter in portions of 2-3 tablespoons and beat with a mixer. Periodically collect the cream from the walls. It is not worth whipping the cream for too long, it can separate, cut off. How to fix if this happened read .
11. Ready cream put on cakes for Napoleon. Store the rest of the cream in the refrigerator, they can be used for sweet sandwiches.
Calculation of the calorie content of custard on sour cream for Napoleon cake
| Products |
Weight g |
In 100 g kcal |
Total kcal |
|
Sour cream 20% |
160 | ||
|
Water 340 ml |
|||
|
Eggs 2 pcs. |
|||
|
Wheat flour |
|||
|
Vanilla sugar 2 tsp |
|||
| 150 | |||
| Total in cream without oil: | |||
|
Butter 72% |
160 | ||
| Total in cream with butter: | 980 |
Calorie cream without oil in 100 grams:1325:820 ∗ 100=162 kcal
Calorie cream with butter in 100 grams: 2389:980∗ 100=244 kcal
© Taisiya Fevronina, 2016.
How do you make sour cream? Do you just beat sour cream with sugar? But did you know that it can become the basis of a delicious custard that looks like ice cream? Custard sour cream is tender, dense and quite embossed. This great option for stuffing eclairs, sand baskets and nuts, filling wafer rolls and other small pastries. Custard on sour cream is quite oily, therefore, it is better to use it for a layer of cakes that should not be soaked: meringue, puff and choux pastry. If you smear them biscuit cakes, then it is better to impregnate them additionally. A step-by-step photo recipe will allow you to cook such a sweet, necessary and delicious stuffing for your desserts.
Ingredients:
- chicken eggs - 1 pc;
- sugar - 150 gr;
- sour cream with fat content from 20% - 300 gr;
- flour - 2 tbsp. with a slide;
- butter - 100-200 gr;
- vanillin - on the tip of a knife.
How to make sour cream custard
We begin the preparation by breaking the egg into a saucepan, pouring sugar and vanillin to it.
Beat it with a whisk, but without fanaticism. Thick foam is not required.
Add sour cream and flour (we collect spoons with a small slide).
Stir well and place the saucepan over medium heat.
We brew the cream, constantly stirring along the bottom, until the first bubbles appear.
The cream is quite thick. Now it needs to be cooled to room temperature. Be sure to cover the surface cling film.
The cooled cream thickened even more. Mix it with a whisk.
In small portions, add softened butter to it, whisking with a mixer. If you want a gentle custard, 100 g of butter is enough. If you like fatter, with a denser structure and relief, then add 200 grams of oil.
As you can see, with the addition of a full portion of oil, the cream holds its shape perfectly.
I hope that we will break the stereotype that custard can only be made with milk and now you know how to cook it with sour cream. Beautiful and tasty to you. 🙂
Don't always want to do oil cream, like a layer between cake layers. But at the same time, I also don’t really want to use simple sour cream, since it is strongly absorbed into the cakes and it seems that there is no layer between the parts of the cake at all. Custard sour cream is good precisely because it creates a dense layer between the cake layers and at the same time does not spread and is not absorbed as much as ordinary sour cream. 
It is not difficult to prepare such splendor for a cake.
Not many products are required:
- Sour cream 25% fat - 200 gr.;
- Sugar sand - 100 gr.;
- Butter - 150 gr.;
- Wheat flour - 20 gr.;
- Chicken eggs - 2 pcs.
Another advantage of this layer for cakes is that sour cream does not need to be weighed out at night. The recipe includes the usual store-bought sour cream, given the presence of whey in this product.
We begin the preparation by combining the eggs with sugar and carefully rubbing the mass.
Only after all the products are in a bowl, put it in a water bath and cook, stirring constantly, until thickened.
When the consistency of the mass is thick enough, add 30 gr. butter and remove from the bath. The butter itself will melt due to the hot state of the cream. After you have removed the cream from the heat, it must be stirred for another 5 minutes so that it does not burn to the bottom of the saucepan or cup. Then cover with cling film and begin to beat the butter with a mixer until white.
When the oil becomes lush, we begin to spread the sour cream into the oil mixture in small portions, literally 2 tablespoons each and immediately beat with a mixer. The recipe is quite simple, only a little long when mixing the two components. The finished cream should be used immediately to impregnate the cakes, as after standing for a while, it will thicken greatly and it will be difficult to apply it on the cake in an even layer.
Butter cream custard recipe
You can also cook sour cream, but there is another recipe, the impregnation for the cake turns out to be more tender, since sour cream is not subject to heat treatment. But the main recipe on which this impregnation is prepared is classic custard.
For cooking you need:
- Milk - 700 ml;
- Chicken eggs - 2 pcs.;
- Sugar sand - 1 cup;
- Wheat flour of the highest quality - 3 tbsp. spoons;
- Butter - 150 gr.;
- Sour cream 30% fat - 1 cup.
At the very beginning, we prepare an almost ordinary custard, for which we beat the eggs into foam, add half the sugar, flour and a glass of milk. Beat everything thoroughly, get rid of lumps, if any.
To avoid lumps, you can strain through a fine sieve.
Next, you need to boil the milk with the remaining sugar, and very carefully pour the milk into the blank for impregnation in a thin stream. Mix the two mixtures very well and put the cream on a slow fire. Cook, stirring constantly until thickened. When the cream thickens, remove it from the heat and stir for another five minutes, placing the saucepan with the contents in a cup with cold water or pieces of ice.
Next, you need to beat the butter until white. The cooled mass is introduced into the oil in small portions of 2 tablespoons, without stopping whisking. Following the custard mass, sour cream will follow into the whipping bowl, poured in also in small portions.
Impregnation for the cake has sour cream flavor and a more delicate texture than the usual custard buttercream.
sour cream dessert recipe
This type of cream refers more to desserts than to fondant for a cake, but you can also make cakes with festive decoration. Let's start with the fact that the dessert turns out to be three-layered and the colors combine beautifully and look in glasses or bowls made of transparent thin glass. If you want to this species fondant is used to decorate the cake, then it should be applied in stripes only on the top layer, since inside the cake it will not be so noticeable and there is no point in making such a layer.
To prepare a multi-colored dessert, the basis for which is custard and sour cream, you will need:
- Gelatin - 25 gr.;
- Milk - 175 ml;
- Sour cream - 450 gr.;
- Fine sand sugar - 3 tbsp. spoons;
- Jam syrup - 2 tbsp. spoons;
- Cocoa - 2 teaspoons;
- Vanillin - 0.5 sachet.
It is necessary to prepare for the preparation of dessert 30-40 minutes before the preparation of the main part.
It is during this time that you need to soak the gelatin in milk and leave to swell. After half an hour, mix sour cream with sugar and set to heat in a water bath or open fire until reaching 80 degrees. This mass should not boil yet.
We introduce the swollen gelatin and continue to heat the mixture to a boil. All the time, while the sour cream is on the burner, it must be stirred so that the mass does not acquire a bitter aftertaste of burnt milk.
After the mass has boiled, it must immediately be poured into three different cups.
Observe the approximate equality of the amount of mass in each dish. In still hot sour cream Pour your filler separately into each cup. In the first syrup from jam and mix thoroughly to get a uniformly uniform color, in the second, cocoa sifted through a fine sieve, and in the third vanillin.
To make a dessert, put the mass in layers in a glass or bowl and put in the refrigerator. Each layer should harden for about 40 minutes, then apply the next layer and also in the refrigerator.
It turns out that the dessert will be completely ready only after 2 hours.
But if you want to decorate the top of the cake with different colors, then apply the cream in strips, not forgetting the edges and immediately put the pastries in the refrigerator to set.
This dessert is useful not only for adults and as a decoration for a cake, but also for young children, since all the dyes are natural.
Recipe for custard cheese from sour cream as cream for cake
Also exists interesting recipe cake cream, which is more like sweet cheese and can serve as a layer for a cookie cake.
To prepare this layer, you need:
- Milk - 170 ml;
- Sour cream - 450 gr.;
- Lemon juice - 1 teaspoon.
The preparation of such a product is best done in the evening, since the mass should stand overnight on a plumb line. But first things first.
Mix milk with sour cream and put on medium heat.
Constantly stirring, bring the mass to small bubbles, as soon as they appear on the surface, pour in lemon juice and thoroughly mixing, cook for another 5-7 minutes. At this time, it is necessary to prepare a structure from a colander, gauze and a pan, as if weighing sour cream. Only gauze should be folded in 5-6 layers. We shift the mass into a colander with gauze and cover with a lid. We leave this design in the refrigerator for one night. In the morning we take everything together with gauze, squeeze it a little more and put the resulting mass on a dish or plate.
This recipe is intended for sandwiches or sweet cookies, as a high-calorie and delicious product to breakfast. But you can add 3 tablespoons at the time of cooking powdered sugar and the cream will be sweet and become good addition for shortbread cake.
It can be applied as a second layer after cookies and fruits, as this cheese goes well in a sweet version with any fruit, and when used conventional prescription with most vegetables.
Therefore, I consider this recipe multifunctional, and its basis is custard sour cream with milk.
Any layers using sour cream suggest taking sour cream with a high fat content, since weak sour cream thickens more slowly and the yield finished product decreases significantly.
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 be only 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. V 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. An additional creamy taste is given by butter, 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 butter.
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 glass 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 on 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.
