Sour cream ideal for baking, it can be impregnated with any cakes, it will soften even those that have been overexposed in the oven through an oversight.

It is also used by many as a dessert, it is so tasty and, moreover, easy to prepare. For those with a sweet tooth, you can add more sugar to your liking.

The sour cream for the cream should be greasy, thick and fresh, otherwise it will not churn. There are a couple more "tricks" that not everyone knows. If the sour cream is not very thick, use a special cream thickener. And for better whipping, granulated sugar needs to be ground into powder.

If you want the cream to hold tight, use gelatin. How to cook stuffed chicken thighs- look.

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 the sour cream, put the sour cream in the refrigerator to cool.
• Transfer the chilled sour cream to a deep bowl or blender.
• Add powdered sugar and vanilla sugar and beat until the cream is smooth.

Custard Sour Cream

If the food is fresh and done correctly, the cream is perfect.

Ingredients

• Sour cream - 250 g.
• Chicken eggs - 1 pc.
• Granulated sugar - 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.
• Place the saucepan on water bath and warm up, stirring constantly. The mass should become homogeneous, without lumps and thick enough.
• Remove the pan from heat and set to cool.
• Beat the softened butter with a mixer or blender.
• Add oil in small portions to a slightly cooled sour cream, at the same time, continue to beat with a mixer.
• The cream should be smooth and fluffy.

Lemon Sour Cream

This cream turns out to be incredibly refreshing and aromatic. It is ideal for anyone who likes not very sweet pastries.

Ingredients

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

Recipe

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

Sour cream with gelatin

A very strong cream that keeps its shape well.

Ingredients

• Sour cream - 500 g.
• Granulated sugar - 200 g.
• Gelatin - 10 g.
• Vanilla sugar - 10 g.

Making cream from sour cream with gelatin

• Pour gelatin cold water and set aside for 20-25 minutes to swell.
• Place the container with gelatin in a water bath and, stirring continuously, heat to completely dissolve the gelatin grains. Never bring it to a boil.
• Remove gelatin from heat and set to cool.
• Whisk sour cream chilled in the refrigerator, adding vanilla and regular sugar in small portions. Beat until smooth and sugar dissolves.
• Pour gelatin into the sour cream in a thin stream and beat again.
• The cream is ready, you can use it as directed.

Bon Appetit.

The simplest of all creams is sour cream cake, in which the main ingredients are: sour cream and sugar. But many housewives have tried to diversify the sour cream, thereby improving its taste. Sour cream contains many trace elements and vitamins that our body needs so much, therefore such a delicacy is not only very tasty, but also very useful. use high-fat sour cream, then the cream becomes fluffy and does not spread.

Ingredients for sour cream:

• 500 grams of fresh thick sour cream;
• 1.5 cups granulated sugar.

Before preparing the cream, sour cream must be well cooled, mixed with sugar and beat thoroughly with a mixer until a thick, fluffy mass is formed.

For the preparation of sour cream, it is advisable to use high-fat sour cream, then the cream becomes fluffy and does not spread.

When tilted to the side, a properly prepared cream does not spread over the dishes. Sour cream is ready. Bon Appetit.

Ingredients for Sour Cream Cranberry Cream:

• 200 grams of fat sour cream;
• 150 grams of granulated sugar;
• 75 grams of fresh cranberries (frozen).

Beat the well-chilled sour cream thoroughly with a mixer with sugar until the latter is completely dissolved.

Pass the cranberries through a sieve (rub) and mix with the cream.

Ingredients for the cream:

• 700 grams of fresh thick sour cream;
• 1 cup granulated sugar;
• 100 grams of walnuts.

Cool sour cream, mix with sugar and beat thoroughly with a mixer until the sugar is completely dissolved.

Walnuts, if desired, can be fried, wiped and mixed with the resulting changeable mass.

Ingredients for the cream:

• 300 grams of fresh sour cream;
• 4 tbsp powdered sugar;
• 1 tsp gelatin;
• ½ glass of milk (water is possible);
• 5 grams of vanilla sugar;
• 3 drops of any flavoring agent.

Mix gelatin with milk (water) in a separate small saucepan and leave to swell, if ordinary gelatin for 40 minutes, instant gelatin for 15 minutes. After the allotted time, put the saucepan with gelatin on little fire and warm up (do not boil!) until it is completely dissolved. Cool to 40 C.

In another bowl, combine sour cream and powdered sugar, beat well. At the end of whipping, pour gelatin cooled to the required temperature in a thin stream into the sour cream and mix everything thoroughly, adding flavor.

Ready-made sour cream can be used for both cakes and desserts - put the cream in vases and refrigerate for several hours, preferably overnight.

Ingredients for the cream:

• 200 grams of fresh sour cream;
• 200 grams of butter;
• ½ cans of condensed milk;
• 300 grams of nuts.

Whisk condensed milk or boiled milk thoroughly with softened butter, then add sour cream and beat again.

Nuts, if desired, can be fried, chopped and poured into cream, mix everything thoroughly.

Ingredients for the cream:

• 250 grams of 20% sour cream;
• 200 grams of fresh cottage cheese;
• 100 grams of powdered sugar;
• 1 cup of nuts

Beat fresh cottage cheese and sour cream with a blender until a homogeneous mass without lumps is obtained, without ceasing to beat, add powdered sugar and chopped toasted (optional) nuts. If you just want curd sour cream Do not use nuts, they can be used for decoration.

Ingredients for the cream:

• 1 liter of fresh thick sour cream;
• 1 tbsp. lies. natural honey;
• 300 grams of sea buckthorn jam.

Pass the sea buckthorn jam through a sieve, add sour cream and honey. Beat the whole mass thoroughly with a mixer until a foamy homogeneous mass. Before use, it is advisable to cool the cream.

Ingredients for the cream:

• 2 cups thick fresh sour cream;
• 1.5 cups of sugar;
• 20 grams of gelatin;
• Lemon.

Beat the well-chilled sour cream thoroughly into a fluffy foam, then, without stopping whipping, add sugar, lemon juice and swollen warm gelatin. Apply to the cakes and refrigerate.

With almonds

Ingredients for the cream:

• 3 cups thick fresh sour cream;
• ½ cup granulated sugar;
• 3 egg whites;
• 2 cups almonds

Beat well cooled sour cream with sugar and egg whites.
Almonds, if desired, can be fried and chopped, mixed with cream.

Sweets are tastier than cake cream - very difficult to find. Everyone agrees with this statement.

How nice it was when in the kitchen they were preparing sour cream for a biscuit treat, and you dipped your fingers into a bowl and licked the sweetness. Indeed, it is very difficult to forget this pleasure!

Most likely, each of us has similar memories in our heads. If the cream for the sour cream pie is so good, then imagine what the portion will be biscuit dessert eventually!

General cooking principles

Sweets love different eclairs, pastries, cakes, where present thick cream from sour cream. Recipes are presented in a wide variety.

There is simple recipes biscuit dessert and sour cream creams, which even a little cook can handle, but there is with increased complexity.

Those. every cook, regardless of the level of skill and experience, will be able to choose the very recipe that will allow him to prepare a classic sour cream for a biscuit cake, bake cakes and feed his loved ones with delicious pastries.

I advise you to choose for a start simple recipes for mass from sour cream. From them you will learn how to thicken the cream for a sour cream cake, as well as other secrets that allow you to show off your pastry talents in front of your home and guests.

A sponge cake with non-liquid sour cream for the cakes will be remembered for all its special taste. Remembering the taste of such a cake, each sweet tooth will have an increase in saliva production and begin to grumble in the stomach.

Why not try your hand at the kitchen too, because how long will you put off cooking? delicious sweets from healthy sour cream?

I'm sure the sour cream mix for the interlayer of treats will be your favorite. But what kind of decorations will be on top of it is up to you.

In this article you will find different recipes how to make a thick cake cream from the cakes. All of them indicate the use of sour cream for this purpose; sugar will also be required.

The set of components is minimal. Sour cream must be High Quality... Biscuit quick cake with sour cream without sugar will delight all guests, and its composition will not be liquid.

And you will also find out why a thick sour cream mix of cream mass is not always obtained. Decorate sour cream cake a bottle of cream.

I supplemented almost all cooking methods with a photo. Why? The answer is simple: to better understand the main points of the algorithm for cooking treats.

I suggest starting with creams, and only then from other articles you will learn how to decorate correctly sponge cake at home, how to thicken sour cream.

The classic recipe for sour cream with boiled condensed milk on a biscuit cake without sugar

Components: 1 can of boiled condensed milk; 200 gr. sour cream; 1 pack. vanillin.

As you can see, the list of products is minimal, you don't even need sugar. And it will take no more than half an hour to cook. The proportions indicated in the recipe should be strictly observed.

The sponge cake also bakes very quickly. If the sugar-free cream is liquid, you can thicken it with a special thickener.

Sugar is not needed, since the product is already included in the condensed milk. Sour cream can be substituted with an equal amount of heavy cream.

It is important that the sour cream is fresh and of high quality. A portion of sour cream mixture will replace sweets.

Cooking algorithm with photo:

1. I put the sour cream in a bowl. If sour cream with a fat content of 15-20 percent, you need to throw it through cheesecloth to squeeze out the whey. So you learned how to make sour cream thick.
2. I add the can of condensed milk gradually to the bowl where the sour cream is, but pouring out half, put the vanilla. I mix sour cream very well with food, you can beat it with a mixer. I try it for sweetness, if necessary, I add the remains of condensed milk, interfering, so that a layer is uniform in its composition.

On this step by step recipe sour cream composition has come to an end. But I have a lot of other variations of its preparation.

A thick cream without sugar will be if you add a little flour to it, perhaps use a special thickener. You can buy a thickener at the store. Starch will also be helpful.

Read right now, you will be pleasantly surprised and you will definitely be able to find your perfect recipe to bake a delicious sponge cake for your loved ones and guests.

Even a novice cook can cope with this task! Try to make a layer of cake and you.

Sour cream layer with boiled condensed milk, butter for making homemade cake

Preparing a creamy mass for a cake is not difficult. It shouldn't even be supplemented with sugar. Let's get started!

Components:

200 gr. sl. butter and sour cream (30% fat); half a can of boiled condensed milk; 300 gr. walnuts.

Again, the cake layer will be ready in just 35 minutes. It is better to beat with a mixer, if necessary, you can add a thickener to the mixture. Use it as instructed in the instructions.

Cooking Algorithm:

1. I start cooking by softening the sl. oils. I keep it at room temperature for 30 minutes. After I transfer it to a bowl, I add condensed milk. Beat with a mixer.
2. By pouring in the condensed milk gradually, you will be able to control the sweetness. If it turns out not sweet, add more condensed milk.
3. Sour cream is introduced. Sour cream is whipped especially carefully to get homogeneous mass... Beat with a mixer is not difficult, but you get a delicious creamy composition.
4. Now I grind the nuts with a rolling pin and add them to the creamy composition. Now you need to mix the mixture again and apply to the cakes. That's all, one more way of making a creamy mass at home is known to you. Covering the cake layers with thick sour cream, do not forget about decorating it in the form of cream.

Layer for a cake with sour cream on condensed milk with gelatin

The recipe calls for the use of sugar. powder, if you didn't have time to buy it, you can make the product yourself using a coffee grinder and simple sugar.

The composition will turn out to be thick. But if necessary, you can thicken it with flour or add starch. Taste, if the composition is simple potato starch, will not suffer.

Components:

100 g sugar. powder (or sugar); 200 gr. sour cream (fat content 20%); 10 gr. gelatin; 50 ml of water; 1 tsp vanillin; 1 can of condensed milk; starch.

Cooking Algorithm:

1. I fill the gelatin with water, let it stand for 20 minutes, so that the mass swells. I send it to a water bath and stir the composition until it is completely dissolved.
2. Do not let the mixture boil, as the product will lose its bonding properties.
3. I let the gelatin stand. It remains to beat sour cream, vanillin, condensed milk. I will add sugar to the composition. powdered (or add sugar). It is necessary to use chilled dishes, then the composition will have an air basis. You can beat with a mixer.
4. Please note that sah. powder dissolves faster than sugar.
5. I introduce gelatin into the air composition. I pour it into the mass with sugar in a thin stream. When it is homogeneous, I grease the cakes with sour cream.

That's all, make new desserts, create unique treats for your favorite sweet tooth at home.

Curd-sour cream with condensed milk and cherries for a cake

It should be mentioned that the cream with sour cream is very thick, and even useful. And if it also includes cottage cheese, so doubly!

Components:

400 gr. cottage cheese and sour cream; 200 gr. sah. powder (can be replaced simple sugar); 300 gr. cherries; 30 gr. gelatin; 1 tsp vanilla; 1 can of condensed milk; half st. water.

Simple cooking algorithm:

1. First of all, you need to wash the berries and squeeze out the seeds. Powdered sugar is needed to sprinkle cherries (possibly substituted with sugar) and use a home blender to process the berries into puree.
2. I add cottage cheese (5% fat), vanillin to the sugar mass with sour cream. To make the composition homogeneous, I take a mixer. The sugar mass will become thicker if you add a little flour.
3. Add the indicated amount to the gelatin with warm water, let it stand for 15 minutes, so that the mass begins to swell. I send it to a water bath and constantly interfere. Again, we do not allow the mass to boil. In this case, gelatin will lose all its beneficial properties.
4. The gelatin should cool down. It is worth adding it to the workpiece with a thin stream. I add sour cream, condensed milk, mix well. The cream will turn out to be very tasty, goes well with biscuits. So try to make such an unusual biscuit covered with cream at home.

I'm sure a biscuit like this will take place of honor even on festive table, and therefore take this recipe to yourself, perhaps it will soon be useful to you.

Powdered sugar is sold in grocery supermarkets, or you should make your own using sugar and a coffee grinder. Sugar mass can be used to decorate the finished cake.

Sour cream crème brulee

Components: 500 gr. sour cream (take low-fat); 1 can of boiled condensed milk; 1 tsp vanillin.

A thick cream with boiled condensed milk and sour cream will taste like a classic biscuit brulee. By the way, you can brew condensed milk at home.

It is not difficult to do this, but it will taste no worse than boiled condensed milk from the store. The biscuit will be delicious! It is difficult to find thicker masses.

How to cook condensed milk? Very simple:

Put simple condensed milk into the water in the jar. Leave on the stove to cook for 2 hours. The water in the saucepan may boil away, and therefore you will need to add boiled water. I let the product cool for 40 minutes. Only then I make a cream for the biscuit.

Cream preparation algorithm:

1. I mix the thick composition of condensed milk and sour cream with a mixer to get a fluffy mass.
2. I introduce vanillin. I use the cream as directed. You can cover a biscuit with it, you will just lick your fingers!

1. Sour cream on condensed milk is very easy to make. Recipes can be complicated by the decision of the culinary specialist himself, for example, if additional components are added to the cream. It can be berries, fruits, cottage cheese.
2. Only, no matter how complicated the preparation method is, all the same, the composition of the cream varies from 2 to 5 components.
3. To have a cream that is homogeneous in composition, you need to take products of the same temperature.
4. When choosing a filling for cream in the form of fruits and berries, you need to be sure that the products are fresh. Otherwise, the taste will be spoiled.
5. Cream with fruit additives cannot be stored for a long time, since berries and fruits deteriorate very quickly. The filler should not be applied immediately. After all, you can mix the composition of the mass, and only then add the fruit before using the layer.
6. If the mixture remains after the layer of cake, you can eat it tbsp. or use as sweet
7. We cook in bowls of any kind. It can be plastic, aluminum, enamelled iron. It is better not to take aluminum if the composition needs to be heated.
8. It is better to make a thick sour cream with starch, flour or other components using a mixer. A blender is a great appliance, but it cannot give it airiness.
9. The taste of the cake cream must be chosen in advance. Since this will vary the choice of condensed milk. It can be classic, boiled, with coffee, with chicory, vanilla and other additions. Of course, they will all affect the taste. Even if you add more sugar than indicated in the recipe.
10. The choice should fall exclusively on quality products. To buy condensed milk, you should know one piece of advice. The bank must be marked with GOST. It will be important to study the composition of the product.
11. Only taking into account the preparation quality products, it will turn out to mix the sour cream composition at home, which will become the decoration of the cake. Cooking should be fun. The baked goods will turn out to be of high quality and beautiful if the hostess gets down to business in a good mood.

Not a single sweet tooth will refuse a portion of delicious biscuit treats! Bake at home original cake and not only on the eve of important holidays, your family will definitely appreciate all the costs involved.

Decorations for the cake can be anything: grated chocolate, candied fruit, a portion of heavy cream, etc. Experiment, and then your pastries will be the most original and delicious! I wish you all good luck and good mood.

My video recipe

Sour cream cake can be recognized by delicate texture and subtle sourness - this is the classic of the genre, for the preparation of which only sour cream and sugar are needed.
The cream is mainly used for interlayers of cakes (including pancakes), but also biscuits, pastries and a wide variety of pies.

The main thing here, of course, is sour cream. It should be fresh and oily (from 25%). But in any store sour cream, no matter how fat it is, whey is contained in one or another amount. We need to get rid of this serum, otherwise we won't get a thick cream. To do this, we use a small colander, a clean dense cloth and a bowl to separate (weigh) the sour cream. This is what main secret making sour cream cake.

Ingredients

• sour cream - 400 grams
• powdered sugar- 250 grams

Preparation

To make the sour cream very tasty

1. Whisk cold sour cream. If you beat with a hand mixer, place the bowl in ice water or on ice - the result will be faster and more fluffy.

2. Do not take homemade sour cream for cooking - there is a high probability of getting butter and serum instead of cream.

3. If the sour cream is low fat, add 1 to 1 heavy cream or add a sachet of thickener designed specifically for sour cream. The cream should be even fatter than sour cream = not less than 35%.

4. It is not necessary to use sugar - you risk that the grains will not mix properly and will “crunch on your teeth”.

Sour cream can be used to sandwich a variety of sweet dough products. Here is just a small list of cakes that sour cream is suitable for:

• biscuit cake ("Smetannik");
• honey;
• pancake;
• carrot;
• cake "Ladies fingers";
• cake with prunes;
• chocolate cake;
• banana;
• milk girl cake;
• "Ryzhik";
• "Turtle";
• "Monastic hut".

But it can - and as an independent dish. In this case, to basic recipe add vanillin and pre-soaked gelatin, pouring it in a thin stream while whipping. Fruit purees, cocoa or coffee, chocolate and nuts in large pieces are also very good with sour cream. In a word, sour cream can only be the basis for obtaining a variety of flavors. It is more correct to speak in the plural - about sour cream for cakes and other baked goods.

It is believed that sour cream cake cream is one of the easiest to prepare. And I completely agree with that. The first thing he wins over is the minimum of ingredients. There are only two of them: sour cream and sugar or powdered sugar. It contains no thickeners, stabilizers and other chemicals. The second - a thick cream of sour cream with sugar for the cake is prepared without heat treatment. Everything is very simple: beat with a mixer, smeared on the cakes and left to soak. Well, I think everyone knows how tasty it is: gentle, airy with a pleasant subtle sourness. For sweet honey cakes perfect combination.

To get a really thick, tasty sour cream, you need a good fat sour cream. Recently, the store product leaves much to be desired, so I buy only homemade, with a high percentage of fat.

Ingredients

To make a cream for a cake from sour cream and sugar you will need:

• fatty homemade sour cream - 800-900 ml;
• fine granulated sugar - 1-1.5 cups (to taste).

Check out the recipes for cakes with sour cream:

How to make thick sour cream. Recipe

I buy sour cream at the market. I choose not sour and not very thick (not so that the spoon is standing). In the photo, I'm pouring homemade sour cream just brought from the market into a whipping container. As you can see, it is quite thick in consistency - about the same you will need. From liquid homemade sour cream the cream will also work, but it will take longer to beat, and the longer you beat, the higher the risk of interrupting (it can stratify into butter and serum). If it is not possible to buy on the market, then take the store with the highest fat content. Cover the colander with gauze, add sour cream and leave for 5-6 hours for the whey to go away. Then everything is according to the recipe. Another option is to mix sour cream and heavy cream in equal proportions. But this is only a theory, I have not tried it myself. If anyone decides to cook, I will be grateful for the report and comments.

I put the container with sour cream in the refrigerator for half an hour. When chilled, it whips better and faster. Then I add a glass of sugar.

Since my sour cream is very greasy, you don't need to whip it right away. I stir with a spoon and leave for ten minutes for the sugar to dissolve. In principle, it already looks like a cream, but when you try it, there is no feeling of lightness, airiness. That is, you still need to beat it.

Began to beat at the smallest speed, moving the corollas up and down and from the sides to the middle. For my taste, the sugar was not enough, gradually added another half a glass.

After two or three minutes, he turned off the mixer. The cream became thick, splendor appeared. But grains of sugar were felt. He let it stand for another ten minutes.

Beat it again, about a minute, no longer. And then he mixed with a spoon.

Whisk the cream, taste and watch the consistency carefully. It should be uniform. If a sour taste appears or grains are felt - stop whipping, sour cream begins to stratify into butter and whey. It will not be possible to save such a cream, it will only be necessary to eat it.