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, fruits 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:

1. Place the chilled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
2. Increase the speed of the mixer by adding 1 tbsp of powdered sugar. spoon.
3. 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:

1. Gelatin is poured with water, left to swell.
2. At this time, powdered sugar is added to the cherries (pitted) and beat with a blender until smooth.
3. Then pour cottage cheese, vanillin, knead again. Next, add gelatin and mix thoroughly.
4. 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:

1. Make a puree from the berries.
2. Mix the rest of the ingredients and beat until smooth.
3. Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
4. 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:

1. Chilled fat sour cream is beaten with a mixer until airy.
2. 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:

1. Combine gelatin with water and leave to swell.
2. Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until a homogeneous consistency and complete dissolution of sugar.
3. 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.
4. Pour this mixture into the kefir-sour cream mass, mix thoroughly and refrigerate for 20 minutes to cool.
5. 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:

1. Finely chop the prunes, pour over with liquor, leave for 45 minutes to soak. Stir occasionally.
2. Combine the fermented milk product with sugar, beat with a whisk until smooth.
3. 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:

1. Bananas are ground with a blender to a mushy state.
2. A fermented milk component is added to this mass and all this is whipped with a mixer.
3. 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:

1. Mix the fermented milk component with sugar and cocoa until smooth.
2. We put the mass on the fire, bring to a boil, stirring constantly.
3. After boiling, reduce the heat and cook until thickened. Don't forget to stir.
4. When the mass thickens, add the oil and stir until it dissolves.
5. 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:

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

Video

Cooking now is pure pleasure. One has only to look on the Internet, and you can find a lot of unusual recipes from all over the world. However, everyone's favorite traditional dishes from the "repertoire" of our mothers and grandmothers remain. These include the still popular cream of sour cream. How to make sour cream?

Secrets of a good cream

Sour cream attracts not only with ease of preparation. It has an excellent taste and gives sweet dishes a slight sourness.

For the cream, you need sour cream and sugar - that's, in fact, that's all. If you need to soak dense cake layers well, you can take 15% fat: the cream will turn out to be more liquid. To make the cream airy, whip well - you need sour cream 20-30% fat.

Do not take homemade sour cream. It is too oily, and it is easy to kill it - you will get butter.

Sugar is better to take smaller, sour cream must be cooled.

cream recipes

How to make a cream of sour cream and sugar? You just need to beat them (preferably with a mixer) until thickened. For 400 g of sour cream, a glass of sugar is taken. You can add vanilla. But be careful with its quantity: the cream can be bitter.

If the sour cream is watery, it should be drained. Place a colander covered with gauze on the container. Put the sour cream, leave for a while until the excess liquid drains. To make more liquid come out, you can pour a spoonful of coarse salt on the bottom of the container.

The cocoa powder added at the end, mixed with sugar, will add a chocolate flavor to the cream. You can add some berry syrup to change the taste and color.

How to make sour cream thick? The cream will turn out similar to a soufflé if you add pre-soaked gelatin. It is poured in in a thin stream while whisking.

You can make custard from sour cream. In a water bath, mix sour cream (300 g), egg and sugar (150 g). Gradually pour in 2 tbsp. flour, cook until thickened. Then cool and add butter (200 g). This cream is suitable for eclairs.

Use sour cream for cakes, fruit desserts and cakes.

Sour cream cake has a delicate texture and a light, subtle sourness. This is the ideal solution for impregnating biscuits. With the use of sour cream, you can cook many options for delicious fillings.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

• sour cream - 520 g;
• vanillin - a pinch;
• sugar - 300 g.

Cooking:

1. To make the cake delicious, you need to properly prepare the cream. Despite its simplicity, simple tips should be followed. The cream should be dense and lush, otherwise it will flow out. Use should be sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
2. The beater must be clean and dry.
3. Pour in sour cream. Pour in sugar. Add vanillin.
4. Start mixer.
5. Beat until the mass becomes dense.
6. If you tilt the container and the cream does not spread along the walls, then you get the perfect result. If the mass is watery, continue beating.

Biscuit recipe

Biscuit soaked in cream based on sour cream gives the cake a special tenderness.

Ingredients:

• sour cream - 750 g;
• powdered sugar - 300 g.

Cooking:

1. Prepare a saucepan. Take a sieve, you can use a colander. The diameter must match.
2. Prepare a clean cotton cloth. Cover the sieve. The ends should hang down at the edges.
3. Pour sour cream, cover with the remaining cloth. Put in the refrigerator overnight.
4. During this time, the whey will drain into the pan. Sour cream will become thicker and will easily separate from the fabric.
5. Prepare a deep container. Pour in ice water.
6. Place a smaller container in the water.
7. Spread sour cream.
8. Pour in powdered sugar.
9. Start the mixer, beat for at least a quarter of an hour.

For honey cake

In order for the cream for the honey cake to ideally soak the cakes and not turn them into porridge, you need to beat it correctly. Delicate, beautiful cream has a silky texture and blends perfectly with honey cakes.

Ingredients:

• weighed sour cream - 520 g;
• oil - 90 g;
• sugar - 115 g.

Cooking:

1. Place the container in the water bath. Spread sour cream with sugar.
2. Boil for an hour and a half, stirring every 10 minutes.
3. The mass will become silky with a slight caramel tint.
4. Remove from fire. Add oil. Stir. Cool down.

With condensed milk

Sour cream with condensed milk is a godsend for any housewife. With the minimum time spent, you get a magnificent, airy, amazingly tasty dessert.

Ingredients:

• cognac - 2 tbsp. spoons;
• condensed milk - 470 g;
• lemon juice - 55 ml;
• fat sour cream - 410 g;
• liquid vanilla extract - 1 teaspoon.

Cooking:

1. Place sour cream in a bowl.
2. Turn on the mixer at high speed.
3. Beat for four minutes. The product will be saturated with oxygen, acquire density and become airy.
4. Pour in condensed milk. Add lemon juice. Sprinkle vanilla. And lastly, cognac.
5. Start the mixer again. Set high speed. Beat for half an hour.
6. Cover with foil. Put in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when you need a thick layer of cream between biscuits. He will not settle even under heavy cakes. Lubricate should be immediately, as soon as the cream has been prepared.

Ingredients:

• butter - 210 g;
• fat sour cream - 310 g;
• sugar - 130 g;
• flour - 2 tbsp. spoons;
• chicken egg;
• vanilla sugar - 20 g.

Cooking:

1. Pour the egg into the pan, add sugar. Grind until smooth.
2. Pour in the flour.
3. Pour in sour cream. Mix.
4. Put in a water bath.
5. Boil until thickened.
6. Place part of the oil (50 g).
7. The remaining oil should be at room temperature.
8. Place in container. Beat with a mixer until fluffy.
9. Enter the sour cream base into the resulting composition. Add in portions of a couple of spoons, without ceasing to beat.
10. If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

with gelatin

This is a universal recipe, because the resulting mass can be used not only as a cream for a biscuit, but also as an independent dessert. The mass comes out airy, tender and very fragrant. The main advantage is not only taste, but also the speed of preparation.

Ingredients:

• warm water - 60 ml;
• powdered sugar - 160 g;
• medium fat sour cream - 2 cups;
• gelatin - 2 teaspoons.

Cooking:

1. Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
2. Pour water into a saucepan. Boil. Place the container with gelatin on top of the pan.
3. While stirring, wait for the gelatin to dissolve. Carefully monitor the condition, if the mass boils, the dessert will be spoiled.
4. Pour sour cream into a bowl. Sprinkle with powdered sugar. Beat until a homogeneous mass is formed.
5. Pour gelatin, do not rush, add in a small stream. Do not be afraid if the mass has become completely liquid.
6. Keep in the refrigerator for an hour.
7. If time is short, and you need to cook a delicacy faster, increase the amount of gelatin.

Chocolate and sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating pastries.

Ingredients:

• butter - 55 g;
• vanilla extract - 1 teaspoon;
• bitter chocolate - 160 g;
• powdered sugar - 420 g;
• salt - ¼ teaspoon;
• sour cream - half a glass.

Cooking:

1. Break the chocolate into pieces. Place in a bowl, mix with butter. Melt. You can use the microwave, but do not boil.
2. Mix. Cool down.
3. Whisk sour cream with salt and vanilla extract.
4. Enter the chocolate mass.
5. Continuing to beat, pour in portions of powdered sugar. You may need more or less of it. The mass should become creamy, thick.
6. For impregnation, the base can be used immediately. If you want to make a cream decoration, you should cool it.

Ingredients:

• cottage cheese - 420 g;
• sour cream - 210 ml;
• sugar - 80 g;
• vanilla sugar - a pack (optional).

Cooking:

1. If soft cottage cheese is used, which has a uniform structure, it does not need to be further processed. Homemade or grainy cottage cheese should be passed through a meat grinder or whipped using a blender. You can use a sieve and grind.
2. Instead of sugar, it is better to use powdered sugar, for this, use ready-made or grind sugar. Due to this, the sweet component will be evenly distributed throughout the cream.
3. Sour cream will need the highest fat content. Ideally, if you leave it in gauze, in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
4. Combine ingredients. Whisk. Leave in the cold for a couple of hours.

Secret: how to make sour cream cake thick?

The easiest cream to prepare, not everyone gets thick.

To achieve the desired result, you must follow the tips:

1. To get a thick creamy substance, the fat content of sour cream should be the highest (33%).
2. Thickness depends on the speed and time of whipping. Beat should be about half an hour, at least.
3. Refrigerate sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never give a thick creamy result.
4. If the cream turned out to be watery, starch will help save the situation. Add this ingredient to the cream, stir and refrigerate.
5. Gelatin powder will also come to the rescue. It helps shape the cream.
6. If you want to get a denser and thicker consistency, add oil to the cream. But in this case, the cream will become more high-calorie.
7. A good helper is a food thickener. It can be purchased at any store and used following the instructions printed on the pack.

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 price, expiration dates, product composition and the honesty of manufacturers (well, if your region has its own milk processing plant, there is hope that local products are better 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 powdered 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 chilled 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

I never thought that you can make sour cream, but it turns out you can and how) The first recipe that I will share today is custard sour cream. How tender in structure and taste it turns out, beyond words. Perfect for sweets and other treats.

So, to prepare the cream, we need:

• Sour cream with a fat content of 20% - 300 g
• Large egg - 1 pc.
• Flour - 2 tbsp. l.
• Sugar - 120 g
• Vanilla extract - 0.5 tsp
• Butter - 160 g

How to make sour cream custard:

We mix all the ingredients, except for the oil, in one bowl with a refractory bottom, put it in a water bath and, stirring, bring it to a thick state.

Try to avoid the formation of lumps, to do this, stir vigorously until smooth, running along the walls of the bowl.

Whip the butter separately.

Cooled to room temperature, add the custard base in small portions to the butter and beat until smooth. We cool the cream and use it where it is intended.

It turns out an excellent cream that keeps its shape well and can be used not only in the layer of cakes and the filling of cakes, but also to decorate the tops of cakes.

The next cream is perfect for a layer of cake. It goes especially well with biscuit cakes and fruits. You can add fruit pieces directly to the cream before the gelatin is added.

Cream soufflé with sour cream

Ingredients:

• Sour cream with a fat content of 20% - 400 g
• Sugar - 6 tbsp. l.
• Vanilla sugar - 8 g (one small sachet)
• Instant gelatin (I use Dr. Oetker) - 10 g
• Milk (or cold water for soaking gelatin) - 80 g

How to make sour cream soufflé for cake:

So, put the sour cream in a wide bowl and start beating with sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times, become airy. It may seem surprising that sour cream is able to increase so much. When I first tried to make this cream, I was also surprised.

You may need to experiment with sour cream from several manufacturers before you get an airy cream soufflé. For example, some hostesses achieve such a result only with high-fat farm sour cream, for others, the ideal fat content is 15%. In any case, you will get a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip and remains liquid). The quality of sour cream determines only how porous and airy such a cream will turn out.

I usually use sour cream like in the photo.

In an ideal situation, 400 g of sour cream should make a cream with a volume of 1800 ml.

Gelatin (10 g) is dissolved in cold milk or water (80 g).

When it swells (usually 10-15 minutes is enough), heat the mixture in a water bath to a liquid state.

Attention! It is impossible to overheat gelatin, otherwise it will lose its properties! It is enough to heat it up to a temperature of 60 C.

Then we cool the diluted gelatin a little, add a small portion of the cream to it, stir. After that, add this part of the cream to the main cream and mix everything again until smooth.

Sour cream is ready, you can layer the cakes. If you want to add berries to the cream, put them on top of the cream layer. They will sink a little until the cream thickens and eventually end up in the middle.

Completes the top three of my favorite creams based on sour cream - cream cheese.

Now this cream and all the cakes in which it is used are mega-popular (for example, cake). This cream is prepared on the basis of curd cheese with the addition of butter and cream. I tried to use fat sour cream instead of cream and got a cream at the end, which is no worse than in the recipe with cream: tender, silky, very, very tasty! The cream has a slight sourness from sour cream, and a pleasant cheese flavor.

Sour Cream Cheese

• Fatty sour cream (fat content 20% and above) - 500 g
• Sugar - 0.5 cups (a faceted glass with a volume of 250 ml is used)
• Curd cheese - 220 g
• Vanilla extract - 1 tsp (can be replaced with vanilla sugar)

How to make cream cheese with sour cream

To make the cream thick and dense, first we weigh the sour cream. To do this, put it in a cotton towel and hang it over a bowl overnight in the refrigerator. If you can’t hang it, you can put it in a colander and put it on a saucepan. Excess liquid will drain and the sour cream will become denser.

If you use sour cream with a fat content of 30%, you can not weigh it.

In a large bowl, put sour cream, sugar, add vanilla extract, beat all ingredients until soft peaks at high speed. Then reduce the speed and add curd cheese, continue to mix at low speed. Everything, the cream is ready!

I hope that these recipes will help you prepare delicious cakes for your family and friends. Cook with pleasure, and if you have questions, feel free to ask.

Bon Appetit!