How to beat cream from sour cream. Sourished Cream Cream - Simple Recipes

The sour cream cake cream has a delicate texture and lightweight, barely catchy sourness. This is the perfect solution for the impregnation of biscuits. Using sour cream you can prepare a lot of options for delicious filling.

For biscuit cake, sour cream cream is the easiest of preparation option. It retains all the beneficial properties of sour cream, since it is not treated with heat.

Ingredients:

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

Cooking:

  1. So that the cake is tasty, it is necessary to make cream correctly. Despite its simplicity, simple tips should be observed. The cream must be dense and lush, otherwise it will flow. It should be used to sour cream medium or high fatty and necessarily chilled. Pass in the refrigerator at least three hours.
  2. The beating container should be clean and dry.
  3. Pour sour cream. Pour sugar. Add vanillin.
  4. Run the mixer.
  5. Be whipped until the mass becomes dense.
  6. If tilt the container and the cream does not spread through the walls, it means that the ideal result turned out. If the mass of the liquid, continue to beat.

Recipe for biscuits

Biscuit, impregnated with sour cream cream, gives the cake with a special tenderness.

Ingredients:

  • sour cream - 750 g;
  • powder sugar - 300 g

Cooking:

  1. Prepare a saucepan. Take a sieve, you can colander. The diameter must coincide.
  2. Prepare clean cotton fabric. Cover sieve. Ends should hang around the edges.
  3. Pour sour cream, cover the remaining cloth. Put for the night in the refrigerator.
  4. During this time, serum stalks into a saucepan. The sour cream becomes more dense and easily separated from the fabric.
  5. Prepare deep container. Pour ice water.
  6. Put the capacity of smaller size into water.
  7. Shift sour cream.
  8. Fall as a sugar.
  9. Run the mixer, beat at least a quarter of an hour.

For Medovik

To make the Cream for Honey perfectly impregnated the cakes and did not turn them into porridge, it is necessary to beat it correctly. Gentle, beautiful cream has a silky structure and perfectly combined with honey jams.

Ingredients:

  • sour cream, 520 g;
  • oil - 90 g;
  • sugar - 115

Cooking:

  1. Install the container on the water bath. Layout sour cream with sugar.
  2. Peel one and a half hours, stirring every 10 minutes.
  3. The mass will become a silky with a slight caramel tint.
  4. Remove from fire. Add oil. Stir. Cool.

With the addition of condensed milk

Sour cream with condensed milk is a find for any mistress. With minimally spent time, it turns out a magnificent, air, amazing dessert taste.

Ingredients:

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

Cooking:

  1. In the capacity to put sour cream.
  2. Enable a mixer for greater speed.
  3. Beat four minutes. The product is full of oxygen, acquires a delicious and will become air.
  4. Pour condensed milk. Add lemon juice. Pour vanilla. And the last cognac.
  5. Render to the mixer again. Stop greater speed. Beat half an hour.
  6. Hold the film. Remove in the refrigerator for three hours.

Sour cream

The sour cream custard is suitable when a thick layer of cream is needed between the biscuits. It does not fall even under heavy korzhi. It should be missed immediately as soon as the cream was prepared.

Ingredients:

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

Cooking:

  1. Pour egg in a saucepan, fall asleep sugar. Thunder to homogeneous mass.
  2. Pitch flour.
  3. Pour sour cream. Mix.
  4. Put on a water bath.
  5. Drill to thicken.
  6. Place a piece of oil (50 g).
  7. The remaining oil should be room temperature.
  8. Place in the container. Be whipped with a mixer to lush mass.
  9. In the resulting composition, enter the sour cream base. Add parts by pair of spoons without ceasing.
  10. If the resulting sweetness is cool, you can safely decorate the cake, making various patterns.

With gelatin

This is a universal recipe, because the mass obtained can be used not only as a cream for biscuits, but also as an independent dessert. The mass leaves the air, gentle and very fragrant. The main advantage is not only taste quality, but also the speed of preparation.

Ingredients:

  • warm water - 60 ml;
  • sugar powder - 160 g;
  • sour cream of medium fat - 2 glasses;
  • gelatin - 2 h. spoons.

Cooking:

  1. Fall asleep gelatin. Pour water that must be warm. Leave a quarter of an hour.
  2. Pour water into a saucepan. Boil. Place a container with gelatin gelatin.
  3. Stirring, waiting for dissolving gelatin. Carefully monitor the state if the mass boils - the dessert will be spoiled.
  4. In the container pour sour cream. Fall asleep with powdered. Be whipped until a homogeneous mass is formed.
  5. Pour gelatin, it is not necessary to hurry, add a small jet. Do not be afraid if the weight has become quite liquid.
  6. To withstand an hour in the refrigerator.
  7. If there is little time, but to prepare the delicacy is required faster, increase the amount of gelatin.

Chocolate-sour cream

Amazingly beautiful and delicious cream is suitable for cortex layers and baking decorations.

Ingredients:

  • creamy butter - 55 g;
  • vanilla extract - 1 h. spoon;
  • chocolate bitter - 160 g;
  • powder sugar - 420 g;
  • salt - ¼ h. spoons;
  • sour cream - half a cup.

Cooking:

  1. Chocolate break into pieces. Place in the pile, combine with butter. Melt. You can use the microwave, but not boil.
  2. Mix. Cool.
  3. Sour cream to beaten with salt and vanilla extract.
  4. Enter chocolate mass.
  5. Continuing to beat, pour the portion of sugar powder. It may be needed more or less than its quantity. Mass should be creamy, thick.
  6. For impregnation, the basis can be used immediately. If you want to make a decoration made of cream, you should cool.

Ingredients:

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

Cooking:

  1. If mild curd is used, which has a homogeneous structure, it is not necessary to process it. Homemade cottage cheese or grainy should be skipped through a meat grinder or beat with a blender. You can use the sieve and grind.
  2. Instead of sugar, it is better to use sugar powder, to do this, take advantage of the finished or grind sugar. Due to this, the sweet component will be evenly distributed over the cream.
  3. Sour cream will need the highest fat. Ideally, if you leave it in Marle, in a colander for several hours to get rid of serum. In this case, the cream will be as thick as possible.
  4. Connect the ingredients. Beat Leave in the cold, withstood a couple of hours.

Secret: How to make sour cream for cake thick?

The easiest cooking cream is not all thick.

To achieve the desired result, you need to follow the advice:

  1. In order to get a thick cream substance, the fat content of sour cream should be the highest (33%).
  2. The thickness depends on the speed and time of whipping. Becate should be about half an hour, not less.
  3. Before cooking, cool sour cream. Hold at least three hours in the refrigerator. The warm product will never give the result in the form of a thick cream.
  4. If the cream turned out to be liquid, starch will save the situation. Add this ingredient to cream, mix and cool.
  5. The gelatin powder will also come to the rescue. It helps to give a cream shape.
  6. If you want to get a consistency denser and thick, add to the cream oil. But in this case the cream will become more calorie.
  7. A good helper is a food thickener. It can be purchased at any store and use, following the instructions printed on a pack.

The recipe for sour cream is very popular in home cooking, although it is perfect for almost any confectionery. With sour cream, you can cook biscuit, sand or honey cake, custard cakes and even souffle. This cream features a lush structure, tender consistency and sour taste. In most cases, the hostess use the recipe for a traditional cream from sour cream, although its options exists not so much.

For example, for layers of cakes and cakes, you can prepare liquid sour cream cream or thick cream from sour cream and cottage cheese. To make a stuffing for eclairs, it is better to use the creamy cream cream, and the most suitable material for decorating the cake will be the sour cream with the addition of oil. However, any recipe for sour cream is quite accessible. Therefore, let's learn how to prepare a traditional cream, as well as various embodiments of this confectionery invention.

Traditional sour cream cream

The classic recipe for sour cream for cake at first glance is incredibly simple. Of course, in the number of ingredients, this recipe can really win any contest of minimalist culinary ideas. However, not everything is so easy as it seems. Make a truly magnificent sour cream cream manages not all. But we will try.

Ingredients:

  • Sour cream - 500 grams;
  • Sugar sand - 250 grams;
  • Vanilla sugar - 1 bag (5 grams).
Cooking:

The key to success in the preparation of a lush sour cream is a very fresh fatty sour cream. Moreover, it is sour cream, and not a sour cream product, as the manufacturers referred to the erzatz-sour cream. So, naturalness is the first condition. The second condition is the fat content of sour cream, which should not be below 30%. It is important and quality of sugar. It is believed that with small sugar sour cream shakes easier. Some generally recommend using sugar powder instead of sugar.

Now about the ratio of sugar and sour cream. Traditionally, this ratio is two to one. That is, one part of the sugar is taken into two parts of sour cream. But lovers of sweet desserts are not allowed to increase the amount of sugar - the quality of the cream does not suffer from this strongly, only the taste will change. And the last prerequisite condition of the delicious lush cream is the temperature of sour cream. The fact is that the cream needs to take only strongly cooled sour cream.

Well, now the cooking process itself. I spread in a bowl of sour cream (natural, thick, oily, cooled), pour sugar and vanilla sugar. We beat everything at high speed mixer to puff. There is a more reliable way to prepare sour cream. At first, the pomp is whipped sour cream on the small speed of the mixer, and then increase the speed and gradually, the entire sugar is added along one tablespoon. Believe me if you complete all the above conditions, your sour cream will definitely work out thick and lush.

Creamy cream

As you understand, this recipe is distinguished by the presence of the cream not only sour cream, but also cream. Such a cream cream will have a lighter texture and a less pronounced sour taste.

Ingredients:

  • Cream at least 20% fat - 1 cup;
  • Sugar powder - 2 tablespoons;
  • Sour cream at least 30% fat - 4 tablespoons;
  • Vanilla sugar - 1 bag.
Cooking:

In advance, cool sour cream and cream - they should be the same temperature. Now proceed to the beating procedure. Pour into a saucepan or in a bowl of cream, add the same sour cream and put the pan in ice water or even in the cooler ice. We begin to beat the creamy-sour cream mixture with a wedge or on the small speed of the mixer before getting a lush and thick foam. Then, continuing to beat, gradually add sainted sugar powder and vanilla sugar. The creamy variant of the sour cream will become an excellent filling for custard pastries, and it can be used to decorate the cake.

Sour cream-souffle

This is a recipe for sour cream with gelatin. It turns out it is dense and can be used for clearance of cakes and cakes. And also such cream souffle can be prepared as an independent dessert.

Ingredients:

  • Sour cream - 1 cup;
  • Sugar powder - 4 tablespoons;
  • Gelatin - 1 teaspoon.
Cooking:

Just this recipe allows us to use not very fat and not very thick sour cream. The thickener here will be gelatin. It must be pre-dunk in a small amount of water (approximately half a glass) and leave for swelling. Wake-up gelatin is dissolved in a water bath or in a microwave and a little cold. While gelatin cools, you swallow sour cream with powdered sugar and vanilla, and now, continuing to beat, sweep the gelatin.

If you make such a cake cream, then use a detachable form. Place the crude in it, and take the cream on top and remove the form into the refrigerator. So you will have a cake with a layer of sour cream-souffle.

Oil-sour cream

If you need a thick cream to decorate the cake, then this recipe is quite suitable. The sour cream cream with the addition of oil is well holding the form, but it does not lose figures and lightness inherent in the traditional sour cream.

Ingredients:

  • Sour cream;
  • Butter;
  • Milk;
  • Powdered sugar.
Cooking:

All ingredients for this cream are taken in an equal number, for example, one cup. For its preparation, we mix in a saucepan of milk, sour cream and butter. Important! All these products should not be cold. Therefore, remove them in advance from the refrigerator so that they heat up to room temperature. So, mix the milk with sour cream and oil and beat slightly. Then add sugar powder and beat already at high speed to puff. At the end of the whipping, you can add any flavoring agent - vanillin, roma or fruit essence, brandy or liquor.

Other options for sour cream

Taking as the basis of the recipe for a traditional sour cream, you can cook it in various versions. If during the whipping process add cocoa powder, then a chocolate cream will be. Adding coffee, you, accordingly, make a coffee cream. If you connect sour cream with cottage cheese, it will be already sour cream. And sour cream in combination with boiled condensed milk is sour cream brulee.


And the sour cream cream with fruits and berries is still delicious. Raspberry, strawberries, peaches, blueberries, cherry, apple puree - all this can be used for a lightweight and very tasty sour cream. Try and do not be afraid to experiment. Cook with pleasure and enjoy your appetite!

The sour cream cream is not as popular as it is to gather from butter or squirrel. But the thing is in its unstoppability. But there are desserts in which only sour cream cream is used - Zebra cake, "tenderness" or "Medovik". Thanks to its consistency, cream perfectly impresses the cakes.

Sour cream can be modified by adding gelatin or agar-agar into it, in this case you will receive a gentle dessert or you can assemble a cake with cream layers equal to the thickness of biscuit cakes. It turns out beautiful and tasty, but again briefly. Still, sour cream is designed for another.

In order for the cream to be truly lush, gentle and velvety, some important rules should be held:

  • Sour cream is preferably taken home. If there is no such possibility, buy a sour cream of high fat in the store, not less than 30%, but in no case is not the so-called "sour cream product", nothing good will not work out of such raw materials. You can distinguish the "good" sour cream from pseudo-sour cream, focusing on the price, the expiration date, the composition of the product and the good faith of manufacturers (well, if in your region there is its own milk processing plant, there is hope that local products are better than imported);
  • In order for the sour cream cream, it was easier and was lush, use sugar powder instead of sugar. Focus on weight, since the powder volume is much smaller than sugar. Make - it turns out very sweet;
  • Sour cream before whipping should be very good;
  • And, perhaps, the most important thing - the sour cream should be Naistee.

Well, case for recipes. There are many of them, but they all repel from the main - sour cream base. Learn how to cook it - it turns out and everything else!

Sour cream - base with powdered sugar

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

Cooking:
Welcome to the sour cream in the refrigerator. Put the dishes with sour cream in the water with ice or in the snow. With the help of a mixer, sweat sour cream to the condition of thick lush foam capable of keeping on the wedge. Add sainted sugar and vanilla sugar, mix and immediately use for cortex interlayers.

Sourished cream - base with powdered sugar (another way)

Ingredients:
400 g sour cream
150 g of powdered sugar
½ CHL Vanilla sugar or drop of extract.

Cooking:
Sour cream before cooking should be cast. To do this, unlock the colander with a double layer of gauze, lay out sour cream on it and leave for anchoring for 3-4 hours. After that, sour cream cool. Next, lay out sour cream in the dishes in which it will be cheb, put in ice water. Add sugar powder and vanillin and sweat to puff.

Sour cream with gelatin

Ingredients:
1 stack. sour cream
4 tbsp. sugar powder
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 is natural. Soak gelatin in ½ stack. Warm water and leave for swelling for 15-30 minutes. Then dissolve it in the water bath (or in the microwave), without bringing to a boil, and let it cool. Meanwhile, take the sour cream with sugar powder to the puff and, without ceasing, to beat, the gelatin is pouring fine. The cream will be liquid, so for the layer of cortex, use a rigorous form. Collect the cake, put it for the night in the refrigerator. Sour cream will be like a souffle.

Sour cream - base with sugar

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

Cooking:
The ratio of sour cream and sugar should be at least 2: 1. Chilled sour cream mix with sugar and vanilla sugar and sweep the mixer to dissolving sugar and gaining lush mass.

Sour cream cream

Ingredients:
4 tbsp. Sour cream 30% fatty,
1 stack. Cream 20% fat,
2 tbsp. sugar powder
1 bag of vanilla sugar.

Cooking:
Connect the cooled cream and sour cream, put the dishes with them into the crushing ice or cold water with ice and take the mixer on small speeds of the mixer. Gradually, without stopping to beat, add sainted sugar and vanilla sugar and sweat at high speeds to a homogeneous magnificent mass.

Sour cream

Ingredients:
1 stack. sour cream
1 stack. milk
1 stack. butter
1 stack. sugar powder
Fragrances - to taste and desire.

Cooking:
For this cream, all products do not become cold, but, on the contrary, heated to room temperature. Connect the sour cream, butter and milk and beat at low speed until uniformity. Then add sugar powder and sweat at high speed to puff. Aromatize cream brandy, rum, liqueur or vanilla essence.

Sour cream with walnuts

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

Cooking:
Mix strongly chilled sour cream with sugar and swell to pomp and complete sugar dissolution. Walnuts are grinding, slightly fry on a dry pan and cool down. Add to cream, drop the flavor to taste and desire and mix to uniformity.

Cream cream with cottage cheese and nuts

Ingredients:
250 g of fresh fatty sour cream,
200 g of fresh cottage cheese
100 g of powdered sugar,
1 stack. Any nuts.

Cooking:
Connect the sour cream and cottage cheese and sweat to the puff. Cottage cheese can be previously wired through the sieve (just do not let the cottage cheese through the meat grinder). Continuing to beat, add sugar powder. In the finished cream, add chopped, roasted on a dry frying pan of nuts (walnuts, peanuts, cashews).

Sour cream cream

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

Cooking:
Film sour cream, posing it into a sieve, covered with several layers of gauze, for 3-5 hours, then cool down in the refrigerator. Gently separate the squirrels from yolks, following the yolks in them. Separately sweat sour cream with 50 g of sugar and vanilla sugar to puff. Chilled proteins. While in pure dry dishes separately, first at low speed, to foam, then, without ceasing, add sugar gradually and beat at maximum speed to dense mass (solid peaks). In the protein cream neatly, gradually enter sour cream, mix. Use immediately.

Lemon cream on sour cream

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

Cooking:
Watch the lemon, swollen dry with a towel and remove the grater zest. Singing juice and put in the refrigerator. Gelatin soak in ½ stack. Warm water, let it swell, then dissolve in a water bath (do not boil!) and cool down. Well cooled sour cream. Beach to the pomp, then gradually add all the sugar, whip up to its complete dissolution. After that, pour lemon juice, gelatin, beat and add lemon zest.

Cream-brute

Ingredients:
500 g fatty sour cream,
1 bank of the boiled bumpkin,
Vanillin or vanilla essence.

Cooking:
For this cream, you can buy a ready-made boiled condensed milk, but quite often instead of the real condensed milk, a dairy and vegetable product is boiled. Therefore, the condensedum is better to weld yourself. Buy a can of a real condensed milk, put in a saucepan, pour with water and put it on a plate for 2 hours. If the water rolls out, add boiling water. Get ready to cool down. To prepare cream-brulee, mix the sour cream with the boiled condensedum (it will not be easy to do, because Warehouse is pretty thick) and beat up to puff.

Sour cream with condensed milk

Ingredients:
500 g fatty sour cream,
2/3 Banks of condensed milk,
½ lemon (juice),
1 tbsp. Cognac or liquor.

Cooking:
Cooled sour cream. Beach to the puff. Then, without stopping to beat, pour lemon juice, brandy or liqueur and thin flowing condensed milk.

You can add natural juice to the finished sour cream, prepared by any of our recipes - it will add not only taste and aroma, but also give your tender tint. If there are no fresh berries at hand, use jam syrup. Piece of sugar can be replaced with liquid honey, this is especially important when cooking "Honey". If you decide to add grinding almonds, reinforce it with an Amaretto Liker Aroma.

The sour cream cream is good and as an independent dessert: put the sour cream cream into the vases, moving it with nuts or pieces of fruits and berries, and put a couple of hours in the refrigerator.

Enjoy your appetite and new culinary discoveries!

Larisa Shufkaykin

In the cookery of sour cream is a frequently used product, it loves to be used in the manufacture of baking. Therefore, many owners are very popular with sour cream for cake. It is best combined with the dough and gives a gentle and rich taste dessert.

How to make sour cream?

The undoubted advantage of such a cream is the extreme simplicity of its preparation, the ingredients included in its composition are distributed and accessible. The only problem faced by cooking is the question of how to thicken sour cream cream? This can be achieved, given some tricks. You can give a certain degree to culinary creation by adhering to the following rules:

  • use only very fatty sour cream - 25-30%;
  • cooling cream, after cooking in a cool place for 30 minutes;
  • reduce whipping time, 10-15 minutes to prepare cream quite enough;
  • remove excess moisture from sour cream, by placing a product in a gauze cut above the capacity and wait until serum comes with sour cream;
  • if there is no time for the serum separation, gelatin or special thickeners use.

Sour cream Cake Cream - Recipe


Deciding to prepare sour cream for honey, you need to buy high-quality ingredients. What a baking will turn out, the fat content and taste of sour cream. To get really thick cream, it is recommended to cool not only products, but also the dishes that will be used. The intensity and speed of whipping affects the thickness of the resulting cream.

Ingredients:

  • sugar - 1.5 glasses;
  • sour cream - 0.5 liters.

Cooking

  1. Mix chilled components.
  2. Set the mixer to the maximum power and beat the mixture until the homogeneous mass is obtained.
  3. Sour cream cream for cake to lay out in small quantities on a plate and whether the mass is not spread. If not, then sour cream cream is ready.

The most simple baking is the biscuit for which it is necessary to prepare impregnation, then the cake will become a real decoration of the table. To cook sour cream, the recipe does not require greater experience in cooking or a significant amount of time. For density it is necessary to use existing products in the kitchen, such as butter, starch or gelatin.

Ingredients:

  • sour cream 30% - 300 ml;
  • sugar - 1 cup;
  • vanilla sugar - 1 bag.

Cooking

  1. Sour cream cool and lay out in a bowl.
  2. Pour sugar and beat the mixer at the highest speed.
  3. Add vanillin and beat until it turns out a lush white mass.
  4. Biscuit cut and wrap each cake cream.

One of the secrets of the preparation of the cake is that the cream should get thick, so that they can decorate the top and sides of the baking. Therefore, use such a win-win version as sour cream with gelatin, which is considered a universal thickener. In addition, it will be possible to achieve the desired density, if desired, cream can be served separately as an independent dessert.

Ingredients:

  • gelatin - 1 tsp;
  • sugar - 0.5 glasses;
  • sour cream - 1 cup.

Cooking

  1. Gelatin soak in 100 ml of water.
  2. Sour cream to beat with sand.
  3. When gelatin wakes up, then rearrange him into a microwave oven or on a water bath.
  4. Give to cool the thickener and pour into the cooked mixture, which is once again good to beat for 5 minutes. The thick sour cream is ready.
  5. The resulting mass can be given any shape and decorate the cake.

Lightly changing the traditional recipe, you can get original. Attach cottage cheese to the list of ingredients will be a good solution if the hostess wants to make a more raw cake. To decorate baking cooks, nuts, berries or pieces of fruit, chocolate. This will give a treat extra piquancy.

Ingredients:

  • fresh cottage cheese - 200 g;
  • sugar powder - 100 g;
  • sour cream 20% - 1 cup.

Cooking

  1. Cottage cheese and sour cream are whipped with a mixer to obtain a homogeneous mixture.
  2. Do not turn off the device, attach sugar powder.
  3. The resulting mass decorate the cake.

When you need to make the main focus on the top of the culinary masterpiece, we prepare a custard sour cream for cake. This is due to the fact that it is very thick and dense. Such a mass is well combined with nuts, sandy crumbs and chocolate dragee. Thickeners serve flour and egg that are among the main components used by the components.

Ingredients:

  • sour cream - 300 ml;
  • sugar - 1 cup;
  • vanillin;
  • egg - 1 pc.;
  • flour - 2 tbsp. l.;
  • creamy oil - 1 pack.

Cooking

  1. Egg is rubbed with sugar, bring to a boil on slow fire and attach flour.
  2. Mix well and continue tomorrow.
  3. Add vanillin and sour cream. Stir the wooden spatula.
  4. Wait for thickening and remove from fire. Beat a mixer.
  5. Give cool and add to sour cream custa cream separately whipped butter. Then all together mix the mixer.
  6. Put ready mass in the fridge for a couple of hours.

If the cakes turned out to be too dry and solid, then you can use a miracle recipe with which you can cook. In this case, dessert will be exquisite and gentle. The impregnation will be suitable even for refueling fruit salads and cooking cakes. Creating a cream does not take a lot of time and effort, because the recipe is almost identical to the traditional.

Ingredients:

  • sour cream - 400 ml;
  • condensed milk - 400 ml;
  • vanilla extract - 10 g;
  • lemon - 0.5 pcs.

Cooking

  1. Sour cream to beat the mixer for 3 minutes.
  2. Slowly add condensed milk, continuing to beat.
  3. In the resulting mass add vanilla extract, lemon juice.
  4. Continue to beat the ingredients with a mixer for 15 minutes - for such a time the cream acquires a dense, without losing airiness.
  5. Remove sour cream cream for a refrigerator for an hour, and then wrap the cakes.

Universal stuffing is which is distinguished by puff and tenderness. With its help, the cake can be turned into a culinary masterpiece, characterized by a unique spicy taste, which is due to the combination of such components as sour cream and cream. The impregnation is used not only for biscuit, but also in cortex.

Ingredients:

  • sour cream 30% - 2 glasses;
  • cream - 250 ml;
  • sugar - 1 cup;
  • vanillin.

Cooking

  1. Dairy products are cooled.
  2. Then the mixture is whipped until the foam appears.
  3. We gradually add sand and vanillin, without stopping the operation of the mixer.
  4. The sour cream cake cream continues to be hit for 10 minutes, and then the mixture is applied to cakes.

Another decoration for the cake is sour cream, which is well held by the form. It is possible to achieve this due to thick consistency, but at the same time the mass is easy and tasty. At will, it can be given any smell using natural flavors. Sometimes the food dye even add to the original decoration.

Ingredients:

  • sour cream - 100 g;
  • milk - 1 l;
  • creamy oil - 6 tbsp. l.;
  • sugar is 1 cup.

Cooking

  1. In one bowl, connect all dairy products that should be warm at that time.
  2. Components are whipped with a mixer first at low power.
  3. Then the sugar is added and the device is switched to high power. Delicious sour cream cake cream is whipped until the pomp will appear.

Great way to any significant date will make sour cream with cocoa. Prepare it simply, but the taste will delight even adults, and not just small lovers of chocolate. Such impregnation has a certain advantage - relatively low calorie. Thanks to the content of cocoa powder, the cream acquires an incredible aroma and is not at all appropriate.

It is believed that sour cream cake cream is one of the easiest cooking. And I fully agree with this. The first thing he bribes is the minimum of ingredients. There are only two of them: sour cream and sugar or sugar powder. It does not have thickeners, stabilizers and other chemistry. The second - thick cream from sour cream with sugar for cake is prepared without thermal processing. Everything is very simple: I beat the mixer, the cakes were missed and left to soak. Well, as far as he is delicious I think everyone knows: Gentle, air with a pleasant barely catchy sourness. For sweet honey cakes, the perfect combination.

To get really thick, delicious sour cream, you need a good fatty sour cream. Recently, the store product leaves much to be desired, so I buy only homework, with a high fatness percentage.

Ingredients

To prepare cream for cake from sour cream and sugar, you will need:

  • fatty homemade sour cream - 800-900 ml;
  • small sugar sand - 1-1.5 glasses (to taste).

Look at the recipes of cakes with sour cream:

How to make a thick sour cream. Recipe

I buy sour cream on the market. I choose not acidic and not very thick (not so so that the spoon was standing). In the photo, I overflow homemade sour cream just brought from the market to the beam container. As you can see, it is sufficiently thick according to the consistency - it will be necessary to approximately. From the liquid home sour cream, the cream will also work out, but it will have to beat longer, and the longer whipping, the higher the risk to kill (can be fired on the oil and serum). If there is no opportunity to buy on the market, take the highest fatty store. Ship the colander of gauze, lay out sour cream and leave for 5-6 hours to leave the serum. Further everything is prescription. Another option is to mix sour cream and greasy cream in equal proportions. But this is only the theory, he himself did not try. If anyone decides to cook, I will be grateful for the report and comments.

Capacity with sour cream remove to the refrigerator for half an hour. Chilled it is better and faster. Then supper a glass of sugar.

Since I have a very fat, I don't need to beat it immediately. I mix the spoon and leave the minutes for ten to save sugar. In principle, it already looks like cream, but when you try, there is no feeling of lightness, airiness. That is, you need to beat anyway.

He began to beat on the smallest revolutions by moving the beans up-down and from the walls to the middle. It was not enough for my taste of sugar, gradually added from a half pack.

After two or three minutes, turned off the mixer. The cream was thick, a pomp appeared. But the grains of sugar felt. Gave to stand another ten minutes.

Once again whipped, about a minute, not longer. And then mixed with a spoon.

Whipping cream, try to taste and carefully follow the consistency. It must be homogeneous. If an acidic taste appeared or felt grains - stop the beating, the sour cream begins to smear on the oil and serum. Such a cream save no longer will be possible, it will only eat.



Did you like the article? Share it
Print article
Top