Cream for sour cream cake at home. Sour cream recipes with photos

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is easy to prepare such an impregnation for cakes: you just need to beat sugar with sour cream with a mixer. Nevertheless, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make cream for sour cream cake

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

the fat content of the dairy product should 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 Recipes

Cooking biscuit cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of delicious impregnation. In this case, a sour cream cream recipe 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, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Do not be afraid to diversify the dish, then it will be remembered for a long time by guests.

With sugar

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 the efforts are not wasted, you should not save on buying a quality dairy product. Experienced chefs advise to cool all the necessary products, utensils and tools before starting the preparation of the filling. To make the cream of sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

sugar of the 1st grade - 1.5 tbsp.;
thick, fresh sour cream - 0.5 l.

Cooking method:

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

With condensed milk

Such an impregnation for hard and dry cakes would be an excellent choice, for example, if you are preparing a Napoleon cake. Delicate, creamy mass with a hint of caramel will make a simple dessert elegant and festive. You can also use it to dress fruit salads and create 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:

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

with gelatin

Impregnation for confectionery should be relatively dense, therefore, like mascarpone, it can be used to decorate various 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 cooled it first in the refrigerator. How to make a cream of sour cream and gelatin for a cake?

Ingredients:

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

Cooking method:

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

Curd-sour cream

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

Ingredients:

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

Cooking method:

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

With boiled condensed milk

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, tubes and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, fatty sour cream. How to prepare sour cream condensed cream?

Ingredients:

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

Cooking method:

Beat the butter, preheating it to room temperature.
Add fermented milk product and continue to use mixer/blender at low intensity.
Gradually add condensed milk, speeding up the operation of the device.
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 the cake is distinguished by splendor, tenderness and a slight sour taste. Sour cream can be smeared with biscuit, shortbread, honey and any other cakes. Below is a 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:

Pre-cool the dairy products, then pour them into a bowl and dip the dishes in cold water.
Beat the mixture with a whisk until foam forms.
Gradually pour in the sweet powder and vanilla, continuing to work with a whisk.
How much do you need to whip until the impregnation is ready? This takes approximately 8-10 minutes.

With butter

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

Ingredients:

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

Cooking method:

Combine all dairy products in one container (while they must be warm).
Beat them at low power of the mixer.
Add sweet powder and achieve fluffiness of the mass by turning on the high speed of the whisks.

Custard

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

Ingredients:

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

Cooking method:

Pound the egg with sugar, place the bowl on a slow fire, bring to a boil and add the flour.
Thoroughly mix the ingredients, continuing to simmer over low heat.
Add vanillin, a fermented milk product, to this. Continue stirring with a wooden spatula.
When the mixture becomes thick, remove the dishes from the oven and beat its contents with a blender.
When the finished product has cooled, add separately whipped room temperature butter to it and beat the mass again.
Send the finished impregnation for cakes in the refrigerator for a couple of hours to thicken.

Chocolate

To prepare confectionery on the occasion of the holiday, you should choose the right tasty filler. Cake with sour cream with cocoa is prepared simply, but it comes out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the composition of the dish, it turns out to be as fragrant as possible and not at all cloying.

Ingredients:

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

Cooking method:

Combine cocoa with sugar, gradually add sour cream to the mixture and grind the ingredients thoroughly.
Then whisk the mass with a whisk until a perfect uniformity is obtained.
Lubricate the finished cakes with the resulting impregnation.

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Sour cream is ideal for baking, it can soak any cakes, it will make soft even those that were overexposed in the oven due to an oversight.

Many also use it as a dessert, it is so tasty and also easy to prepare. Those with a sweet tooth can add more sugar to their liking.

Sour cream for cream should be oily, thick and fresh, otherwise it will not whip. There are a couple of "tricks" that not everyone knows. If the sour cream is not very thick, use a special cream thickener. And in order to beat better, granulated sugar must be ground into powder.

If you want the cream to hold tight, use gelatin. And how to cook stuffed chicken thighs - see.

Simple sour cream

Ingredients

Sour cream - 500 g.
Powdered sugar - 200 g.
Vanilla sugar - 10 g.

How to make sour cream

A couple of hours before making sour cream, put the sour cream in the refrigerator to cool it down.
Transfer the chilled sour cream to a deep bowl or blender.
Add powdered sugar and vanilla sugar and beat until cream is smooth.

Custard sour cream

If the products are fresh and everything is done correctly, the cream is just perfect.

Ingredients

Sour cream - 250 g.
Chicken eggs - 1 pc.
Sugar sand - 130 g.
Wheat flour - 2 tablespoons.
Butter - 150 g.

How to cook

Put the sour cream in a small saucepan and beat the egg into it.
Add sugar and sifted flour. Mix thoroughly.
Put the saucepan in a water bath and heat, stirring constantly. The mass should become homogeneous, without lumps and thick enough.
Remove saucepan from heat and let cool.
Beat the softened butter with a mixer or in a blender.
Add the butter in small portions to the slightly cooled sour cream mass, while continuing to beat with a mixer.
The cream should become homogeneous and lush.

Lemon sour cream

This cream is incredibly refreshing and fragrant. It is ideal for anyone who loves not very sweet pastries.

Ingredients

Sour cream - 500 g.
Condensed milk - half a can.
Half a lemon.

Recipe

Cool the sour cream in the refrigerator and beat with a mixer.
Pour boiling water over half a lemon and squeeze the juice out of it.
In sour cream, while continuing to beat, pour lemon juice in a thin stream.
Also, add condensed milk in small portions.
Beat again until you get a fluffy homogeneous cream.
Lemon sour cream is ready.

Sour cream with gelatin

A very strong cream that holds its shape well.

Ingredients

Sour cream - 500 g.
Sugar sand - 200 g.
Gelatin - 10 g.
Vanilla sugar - 10 g.

Preparation of cream from sour cream with gelatin

Pour gelatin with cold water and set aside for 20-25 minutes to swell.
Put the container with gelatin in a water bath and, stirring constantly, warm it up so that the gelatin grains are completely dissolved. Never bring to a boil.
Remove gelatin from heat and let cool.
Beat the sour cream chilled in the refrigerator, adding vanilla and regular sugar in small parts. Whisk until the mixture is smooth and the sugar has dissolved.
Pour the gelatin into the sour cream in a thin stream and beat again.
The cream is ready, you can use it for its intended purpose.

Enjoy your meal.

Sour cream is not as popular as it is made from butter or protein. And it's all about his instability. But there are desserts that use only sour cream - Zebra, Tenderness or Honey cake. Due to its consistency, the cream perfectly impregnates the cakes.

Sour cream can be modified by adding gelatin or agar-agar to it, in which case you will get a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of biscuit cakes. It will turn out beautiful and tasty, but again, not for long. Still, sour cream is intended for something else.

In order for the cream to turn out really lush, tender and velvety, you should follow some important rules:

It is advisable to take sour cream for cream at home. If this is not possible, buy sour cream with a high fat content in the store, at least 30%, but in no case the so-called “sour cream product”, nothing good will come of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on the price, expiration date, product composition and the integrity of the producers (well, if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
In order for the sour cream to whip up easier and be lush, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss - it will turn out very sweet;
Sour cream should be cooled very well before whipping;
And, perhaps most importantly, sour cream should be the freshest.

Well, it's about recipes. There are many of them, but they all start from the main thing - sour cream base. Learn to cook it - everything else will turn out!

Sour cream - base with powdered sugar

Ingredients:
2 stack sour cream
4 tbsp powdered sugar,
5 g vanilla sugar.

Cooking:
Cool the sour cream in the refrigerator. Put the dishes with sour cream in ice water or in snow. Using a mixer, beat the sour cream until a thick, fluffy foam can be held on the whisk. Add the sifted icing sugar and vanilla sugar, mix and use immediately to layer the cakes.

Sour cream - base with powdered sugar (another way)

Ingredients:
400 g sour cream
150 g powdered sugar,
½ tsp vanilla sugar or a drop of extract.

Cooking:
Sour cream should be drained before cooking. To do this, line a colander with a double layer of gauze, put sour cream on it and leave to strain for 3-4 hours. After that, refrigerate the sour cream. Next, put the sour cream in a bowl in which it will be whipped, put in ice water. Add powdered sugar and vanilla and beat until fluffy.

Sour cream with gelatin

Ingredients:
1 stack sour cream
4 tbsp powdered sugar
1 tsp gelatin.

Cooking:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it be natural. Soak gelatin in ½ cup. warm water and leave to swell for 15-30 minutes. Then dissolve it in a water bath (or in the microwave), without bringing to a boil, and let cool. In the meantime, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out to be watery, so use a detachable form for a layer of cakes. After collecting the cake, put it in the refrigerator overnight. Sour cream will be like a soufflé.

Sour cream - base with sugar

Ingredients:
500 g sour cream
250 g sugar
10 g vanilla sugar.

Cooking:
The ratio of sour cream and sugar should be at least 2:1. Mix the chilled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream cream

Ingredients:
4 tbsp sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp powdered sugar
1 sachet of vanilla sugar.

Cooking:
Combine the chilled cream and sour cream, place the bowl with them in crushed ice or cold water with ice and beat at low speed of the mixer until fluffy. Gradually, without ceasing to beat, add the sifted icing sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream butter cream

Ingredients:
1 stack sour cream
1 stack milk,
1 stack butter,
1 stack powdered sugar
flavorings - to taste and desire.

Cooking:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.

Sour cream with walnuts

Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.

Cooking:
Mix heavily chilled sour cream with sugar and beat until fluffy and sugar is completely dissolved. Chop the walnuts, lightly fry in a dry frying pan and cool. Add to the cream, drip flavoring to taste and desire and mix until smooth.

Cream sour cream with cottage cheese and nuts

Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.

Cooking:
Combine sour cream and cottage cheese and beat until fluffy. Cottage cheese can be pre-rubbed through a sieve (just do not pass the cottage cheese through a meat grinder). Continuing to beat, add the powdered sugar. Add chopped, dry-fried nuts (walnuts, peanuts, cashews) to the finished cream.

Sour cream protein cream

Ingredients:
250 g sour cream 30-33% fat,
250 g sugar
4 squirrels,
10 g vanilla sugar.

Cooking:
Strain the sour cream by putting it in a sieve covered with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, making sure that the yolk does not get into them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled proteins in a clean, dry bowl separately, first at low speed, until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until a dense mass (hard peaks). Gently, little by little, add sour cream to the protein cream, mix. Use right away.

Lemon cream on sour cream

Ingredients:
2 stack thick sour cream
1.5 stack. Sahara,
20 g gelatin,
1 lemon.

Cooking:
Scald the lemon, wipe dry with a towel and remove the zest with a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ stack. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After that, pour in the lemon juice, gelatin, beat and add the lemon zest.

Sour Cream Brulee

Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.

Cooking:
For this cream, you can buy ready-made boiled condensed milk, but quite often a dairy and vegetable product is boiled instead of real condensed milk. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, fill it with water and put it on the stove to cook for 2 hours. If the water boils away, add boiling water. Cool the finished stew. To prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk is quite thick) and beat until fluffy.

Sour cream with condensed milk

Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk
½ lemon (juice)
1 tbsp cognac or liquor.

Cooking:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.

Natural juice can be added to ready-made sour cream prepared according to any of our recipes - it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries are not on hand, use jam syrup. Part of the sugar can be replaced with liquid honey, this is especially important when preparing Honey cake. If you decide to add crushed almonds, enhance its flavor with a liqueur like Amaretto.

Sour cream is also good as an independent dessert: put sour cream in bowls, layering it with nuts or pieces of fruits and berries, and put it in the refrigerator for a couple of hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sour cream cake layer is the simplest and most popular, you can make it in several interesting ways, using available products for this. Try adding vanilla extract, a glass of walnuts, fruit or cocoa to sweet sour cream, and the taste of the delicacy will become much brighter, more interesting. You can make any kind of sweetness: liquid, so that it soaks the cakes well, thick, high-calorie, dietary.

How to make sour cream

If you know how to make a cream of sour cream and sugar, just beat these two ingredients with a mixer for 10-15 minutes. So the delicacy will turn out thick, homogeneous. It is also important to choose high-quality products, sour cream should be fresh, with a fat content of at least 25%, it is better to take a market one, not a store one. As a thickener, gelatin or agar-agar is added to the traditional sour cream mass. An airy consistency can be obtained by adding fine sugar, experienced confectioners recommend using powdered sugar, with which the delicacy is whipped easier and faster.

Classical

Cooking time: 15 minutes.
Serving Size: 6 people.
Calorie content of the dish: 318 kcal per 100 g.

Sour cream and sugar cake cream is popular due to the availability of products and ease of manufacture. The delicacy has a delicate texture, an excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic recipe for sour cream, it includes only 2 components and a flavor, it is suitable for biscuit cakes, Napoleon, honey cake and other confectionery.

Ingredients:

sour cream - 500 g;
powdered sugar - 150 g;
vanillin - 1 sachet.

Cooking method:

Place the chilled sour cream in a container and beat at low speed for 1 minute, do 3 sets.
Increase the speed of the mixer by adding 1 tbsp of powdered sugar. spoon.
Add vanilla at the end, beat for another minute until a thick fluffy mixture is obtained.

with cherry

Servings: 7 people.
Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate texture. Do not forget that cherries are too juicy berries, which in the process will give a lot of liquid, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for a layer of ready-made or sponge cakes in cakes. If the delicacy is laid out in bowls and frozen, you get an amazing cooling dessert.

Ingredients:

sour cream - 400 ml;
powdered sugar - 250 g;
cottage cheese - 400 g;
gelatin - 30 g;
fresh cherries (or frozen) - 300 g;
vanillin.

Cooking method:

Gelatin is poured with water, left to swell.
At this time, powdered sugar is added to the cherries (pitted) and beat with a blender until smooth.
Then pour cottage cheese, vanillin, knead again. Next, add gelatin and mix thoroughly.
The fermented milk product is whipped separately, then added to the bulk and whipped together again.

With strawberry

Cooking time: 30 minutes.
Servings: 6 people.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for strawberry cake is very simple, but this berry will add spicy notes and excellent flavor to the dessert. It is important to consider here that strawberries will give a small amount of juice, and the mixture may turn out to be liquid. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

cold cream - 90 ml;
fat sour cream - 180 ml;
sugar - 100 g;
strawberries - 200 g.

Cooking method:

Make a puree from the berries.
Mix the rest of the ingredients and beat until smooth.
Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
Spread the finished lush mass on the cakes, decorate the cake on top with strawberry slices.

Sour cream with condensed milk

Cooking time: 25 minutes.
Servings: 5 people.
Calorie content of the dish: 286 kcal per 100 g.
Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out to be very soft, airy, and its wonderful creamy taste is light. A delicacy with condensed milk can be used to soak cakes, as a fondant for muffins, other delicious desserts, for making custard cakes, wafer rolls.

Ingredients:

sour cream (minimum 25%) - 200 ml;
condensed milk - 1 can.

Cooking method:

Chilled fat sour cream is beaten with a mixer until airy.
Then add condensed milk and continue to beat until you get a homogeneous consistency.

With kefir

Cooking time: 60 minutes.
Servings: 7 people.
Calorie content of the dish: 238 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Cream on sour cream with kefir will appeal to lovers of airy delicate desserts with a slight unobtrusive sourness. Such a delicacy can be used both for a layer of honey, biscuit, sand cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not freeze, and the cake will not hold its shape.

Ingredients:

sour cream - 400 ml;
kefir - 200 ml;
water - 50 ml;
sugar - 4 tbsp. l.;
gelatin - 10 g;
vanillin.

Cooking method:

Combine gelatin with water and leave to swell.
Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until a homogeneous consistency and complete dissolution of sugar.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of the fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mass, mix thoroughly and refrigerate for 20 minutes to cool.
After the time has elapsed, take out the product and beat with a mixer. The mass will thicken, increase in volume. Send back to the refrigerator. After half an hour, the dessert is ready.

With prunes

Cooking time: 50 minutes.
Servings: 6 people.
Calorie content of the dish: 280 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

In desserts, you can add not only fresh berries, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cakes, since the sour taste of prunes and sour cream will dilute their cloying. To prepare a sour cream dessert with this dried berry, you need a small amount of liquor in which dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a slight alcoholic aftertaste.

Ingredients:

sour cream - 600 g;
sugar - 200 g;
prunes - 200 g;
liquor (fruit) - 50 ml.

Cooking method:

Finely chop the prunes, pour over with liquor, leave for 45 minutes to soak. Stir occasionally.
Combine the fermented milk product with sugar, beat with a whisk until smooth.
Add dried fruits to the mass, mix thoroughly.

with banana

Cooking time: 20 minutes.
Servings: 6 people.
Calorie content of the dish: 340 kcal per 100 g.
Purpose: for breakfast, lunch.

If you don't have time to mess around with complex buttercream, try adding bananas to your regular sour cream sponge cake. These fruits will make the treat more tender and thicker in texture. Banana cream treat can be a separate dish or a chocolate biscuit soak. Chocolate chips or coconut flakes go well with this cream.

Ingredients:

large bananas - 2 pcs.;
sour cream - 500 g;
sugar - 125 g.

Cooking method:

Bananas are ground with a blender to a mushy state.
A fermented milk component is added to this mass and all this is whipped with a mixer.
Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

Cooking time: 60 minutes.
Servings: 7 people.
Calorie content of the dish: 310 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Many sweet teeth love the recipe for sour cream cream for its simplicity with a small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. So the treat will become truly chocolate, it can be consumed as an independent dish and used as a filling for cakes, pancakes, tubes and other confectionery.

Ingredients:

fat sour cream - 150 g;
butter (softened) - 80 g;
sugar - 300 g;
cocoa - 80 g.

Cooking method:

Mix the fermented milk component with sugar and cocoa until smooth.
We put the mass on the fire, bring to a boil, stirring constantly.
After boiling, reduce the heat and cook until thickened. Don't forget to stir.
When the mass thickens, add the oil and stir until it dissolves.
Remove from fire, cool.

with gelatin

Cooking time: 1 hour 20 minutes.
Servings: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: for breakfast.

Some recipes for making a thick cream require the addition of butter, but the taste of such a mass will differ from the traditional classic. The easiest way to achieve a thick sour cream consistency is to use a cream thickener, which is sold in stores. If you do not want to add artificial ingredients, try making a treat with gelatin. It will help to easily achieve a dense consistency of the sweet mass, so that it can be used for a layer of cakes.

Ingredients:

sour cream - 300 g;
powdered sugar - 5 tbsp. l.;
water (milk) - 0.5 tbsp.;
gelatin - 1 tsp;
flavoring (vanillin).

Cooking method:

Pour gelatin with water (milk), set aside until swelling.
Then put it in a water bath and heat until the component is completely dissolved. Leave to cool.
Beat sour cream, powder, flavor with a blender (mixer) until you get a fluffy homogeneous mixture. At the end, add gelatin.
Use this impregnation for baking homemade cakes and other simple recipes.

Video

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Sour cream cake is a classic homemade recipe. Confectionery factories also produce desserts with this popular impregnation. But professional bakers manage to make sour cream thick, while at home it turns out to be more liquid, “wet”. It seems to be the same ingredients, the highest quality of products - so what's the matter? Is it really impossible to make sour cream thick at home? Sure. It is enough to know and take into account a few recipe subtleties that help thicken the sour cream to the desired consistency.

How is sour cream cake made? Composition and features of sour cream
Sour cream is one of the simplest and most affordable confectionery fillings. And this applies to both the set of ingredients and the technology of preparation. Perhaps that is why the use of sour cream is so common. Most often they make sour cream for biscuit, for honey cake, directly for sour cream, for eclairs and other cakes. Sour cream can be mixed with cocoa, syrup, jam. The only thing that cannot be done with sour cream is to give it a stable shape. Because sour cream is by default an impregnation, that is, a mass that is liquid enough to moisten dry dough.

Classic sour cream consists of only two or three essential ingredients:

Sour cream.
Sugar (sand or powder).
Vanillin or vanilla sugar are already flavorings, without which you can do without when making sour cream.

Of course, you can use the fattest sour cream you can find. Before use, you can also hold the finished cream in the refrigerator so that it "grabs". But all this will not make sour cream really thick - perhaps a little more viscous. To noticeably thicken the sour cream, you will have to use other tricks and / or additional components.

How to make sour cream thick
There are several more or less effective ways to thicken sour cream. Which one to choose and implement depends on your gastronomic preferences, requirements for the cake and other possibilities. Here are the tools of your choice that allow you to make sour cream thicker than usual:

Sour cream quality. Experienced housewives are sure that thick sour cream is obtained only from homemade sour cream, and store-bought is not suitable for this. To check, buy at least 30% fat sour cream for cream on the market. To increase your chances of success, place the sour cream in a four-fold cheesecloth and hang over a bowl for at least 3 hours. This method will relieve sour cream of excess whey, that is, liquid, and the cream will turn out to be thicker.
Time and conditions of preparation. Even the fattest and thickest sour cream becomes thinner when it comes into contact with sugar. The longer you whip the cream, the longer this contact lasts and the less likely it is that the sour cream will turn out thick enough. Use a mixer to whip the cream as quickly and intensely as possible. The temperature of food and tools also affects the consistency of the cream, so pre-chill the sour cream, bowl and beaters.
Starch. Potato or corn, it will make the cream a little thicker without affecting the taste. After adding starch, it is advisable to keep the cream in the refrigerator. You can even replace starch with flour.
Gelatin. Universal thickener, including for cream. Will require refrigeration and may affect the taste of the cream if gelatin is used in large quantities. But it will definitely work.
Butter. It inevitably affects not only the consistency, but also the nutritional value of the cream. Sour cream with butter is heavier and richer. By and large, this is a different cream, but it completely replaces sour cream in cakes and pastries.
Cream thickener. This is the most modern and easiest way to make sour cream thick. Thickeners of different brands may differ in names and concentration, but the method of application is similar for everyone.

These methods allow you to make thick sour cream at the cooking stage. You can try to thicken the already prepared cream only if you beat it again by adding a thickening ingredient. It may be easier to abandon this idea and prepare a thick cream for the cake according to a different recipe. But if you want to make sour cream thick, read on.

Thick sour cream: recipes
For one medium cake, a cream is prepared from 500 grams of sour cream, plus or minus. For this amount you will need 1 cup of sugar (200-250 grams) or half a cup of powdered sugar (about 100 grams) and a drop of vanilla essence. Other components and / or thickeners are indicated in detailed recipes:

Thick sour cream with gelatin. In addition to these components, you will need a bag of gelatin (10-15 grams) and 100 ml of water. Pour water into a glass and dissolve the gelatin in it. After 15 minutes, heat the water with the dissolved gelatin, but do not bring to a boil. Cool at room temperature. While the gelatin is cooling, beat the sour cream with sugar or powdered sugar in a deep bowl. When peaks begin to stretch behind the whisk (this will happen after about 10-15 minutes of whipping), add vanilla essence and pour in the cooled liquid gelatin in a thin stream. Beat the cream again for 1-2 minutes.
Before use, place the bowl of cream in the refrigerator for 3-4 hours, preferably overnight. During this time, the gelatin will harden, and the sour cream will become thick. If you want to further enhance the thickening properties of gelatin, dissolve it not in water, but in fatty confectionery cream. You need to heat them carefully so that they do not curl up, but the sour cream with gelatin and cream will turn out to be very elastic.
Thick sour cream with starch. For the above amount of ingredients, you will need 2 teaspoons of starch. Put fat sour cream in a chilled bowl and beat with a mixer with / or a chilled whisk. After 10-15 minutes, the sour cream will increase in volume. Then add sugar or icing sugar, vanilla and/or other aromatic essences. Beat for another 5 minutes until the sugar dissolves. If time allows, put the cream in the refrigerator for 30-40 minutes. If in a hurry, immediately add starch and beat again. It takes some time for the starch to swell and act. Put the bowl of cream in the refrigerator for at least 20-30 minutes.
Thick sour cream with butter. For a pound of sour cream, 50-100 grams of butter (not a spread) is enough. Take it out of the fridge ahead of time to warm and soften. In a deep bowl, rub the soft butter with half the sugar or powdered sugar. When the butter turns white and the sugar dissolves, put the sour cream, the rest of the sugar and vanilla into the same bowl. Beat with a chilled whisk at high speeds. After 15 minutes, the cream will thicken and become dense and elastic. You can use it immediately or put it in the refrigerator, cooling it later along with the cake.
Thick sour cream with condensed milk. Condensed milk adds volume to the mass, so the cream is more than other recipes. For a pound of sour cream, take a standard can of condensed milk, 50 grams of butter and you can do without sugar. Whisk sour cream in a chilled bowl for 15 minutes. In a second bowl, mix the butter softened at room temperature with condensed milk and also beat until a homogeneous fluffy mass is formed. Combine the contents of both bowls, mix evenly and beat thoroughly. Such sour cream can be used for cakes and pastries or as an independent dessert, sprinkled with crushed nuts.
Sour cream with a thickener. Confectionery dry thickener concentrate for cream is also suitable for sour cream. Be guided by the volume of the product indicated on the specific packaging. As a rule, for a pound of sour cream it is 1-2 bags. Put the sour cream in a bowl with the sugar and beat until a noticeable increase in volume, or beat only the sour cream, and add the sugar after 10 minutes and continue to beat until it dissolves. Then add vanilla and 1 sachet of thickener. Beat everything together for another 7-10 minutes and put the cream in the refrigerator. After 15-20 minutes, remove the bowl of cream and check the consistency. If it suits you, you can start using the cream. If you want to make the sour cream even thicker, put a second bag of thickener into it, beat again and refrigerate for 15-20 minutes.
Thick sour cream with cottage cheese. Fermented milk products are successfully combined with each other, and such a cream almost does not differ in taste from the classic sour cream, but it becomes much thicker. For a pound of sour cream, you will need 300-400 grams of cottage cheese. It is advisable to use homogeneous cottage cheese in packs or rub crumbly cottage cheese so that it becomes soft and uniform. Put grated cottage cheese and sour cream in one deep container, add sugar and vanilla. Beat with a mixer first at low speed. When the mass becomes like a cream, switch the mixer mode to the maximum and beat until a thick cream forms.

To make thick sour cream, heat treatment is not needed - this is a definite plus. In cookbooks, you can find advice to thicken sour cream by boiling it with sugar and / or starch syrup, but this will be custard, that is, a completely different product. You can also whip sour cream with a ripe banana or other fruit pulp. This will thicken the cream only slightly, but will make it acceptable for baby food. But the main thing you need to remember is the direct dependence of the consistency of the cream on sour cream. The fatter and thicker it is, the thicker the sour cream will turn out. Good luck with your culinary experiments!