Sour cream - some of the best recipes. Sour cream Coffee impregnation for sour cream cake

Irina Kamshilina

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

Content

A sour cream layer for a cake is the simplest and most popular; it can be made in several interesting versions, using available products. 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 and more interesting. You can make any kind of sweetness you want: liquid so that it soaks the cakes well, thick, high in calories, dietary.

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

Classical

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

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

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

Cooking method:

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

With cherry

Number of 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 consistency. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

Ingredients:

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

Cooking method:

Gelatin is poured with water and left to swell.
At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
The fermented milk product is beaten separately, then added to the main mass and beaten together again.

With strawberry

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

The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. 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 remaining ingredients and beat until smooth.
Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

Sour cream with condensed milk

Cooking time: 25 minutes.
Number of 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 very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

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

Cooking method:

Beat the cooled fat sour cream with a mixer until fluffy.
Then add condensed milk and continue beating until you get a homogeneous consistency.

With kefir

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

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not harden 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 the consistency is homogeneous and the sugar is completely dissolved.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

With prunes

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

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

Ingredients:

sour cream – 600 g;
sugar – 200 g;
prunes – 200 g;
liqueur (fruit) – 50 ml.

Cooking method:

Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
Combine the fermented milk product with sugar and whisk until smooth.
Add dried fruits to the mixture and mix thoroughly.

With banana

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

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

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

Cooking method:

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

Sour cream with cocoa

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

Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

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.
Place the mixture on the fire and bring to a boil, stirring constantly.
After boiling, reduce the heat and cook until thickened. Don't forget to stir.
When the mixture thickens, add the butter and stir until it dissolves.
Remove from heat, cool.

With gelatin

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

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering 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 it swells.
Then place it in a water bath and heat until the component is completely dissolved. Leave to cool.
Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.

Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

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.

Preparation:

To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
The whipping container must be clean and dry.
Pour in sour cream. Add sugar. Add vanillin.
Start the mixer.
Beat until the mixture becomes thick.
If you tilt the container and the cream does not spread over the walls, then the result is ideal. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream cream gives the cake a special tenderness.

Ingredients:

sour cream – 750 g;
powdered sugar – 300 g.

Preparation:

Prepare the pan. Take a sieve or a colander. The diameter must match.
Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
Prepare a deep container. Pour in ice water.
Place a smaller container in water.
Add sour cream.
Add powdered sugar.
Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

weighed sour cream – 520 g;
butter – 90 g;
sugar – 115 g.

Preparation:

Place the container in a water bath. Add sour cream and sugar.
Boil for an hour and a half, stirring every 10 minutes.
The mixture will become silky with a light caramel tint.
Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

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

Preparation:

Place sour cream in a container.
Turn on the mixer at high speed.
Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
Start the mixer again. Set the speed to high. Beat for half an hour.
Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after 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.

Preparation:

Pour the egg into the pan, add sugar. Grind until smooth.
Add flour.
Pour in sour cream. Mix.
Place in a water bath.
Boil until thickened.
Place some butter (50 g).
The remaining butter should be at room temperature.
Place in container. Beat with a mixer until fluffy.
Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
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 cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the 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.

Preparation:

Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
Leave in the refrigerator for an hour.
If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

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

Ingredients:

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

Preparation:

Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
Mix. Cool.
Beat sour cream with salt and vanilla extract.
Add chocolate mass.
Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.

sour cream – 210 ml;

sugar – 80 g;

vanilla sugar - a pack (optional).

Preparation:

If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
Combine ingredients. Beat. Leave in the cold for a couple of hours.

Secret: how to make sour cream for a cake thick?

The easiest cream to prepare does not turn out thick for everyone.

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

To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
Gelatin powder will also come to the rescue. It helps give the cream its shape.
If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.

How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and baked goods. Impregnation for confectionery based on sour cream is a classic in almost all home recipes. Confectionery factories produce a lot of products with this impregnation; they manage to make it thick, fluffy and tasty. Homemade sour cream always turns out “wet” for some reason and most often liquid. Moreover, the recipe is selected correctly and the proportions are observed - why does it turn out this way? To achieve the desired effect, you need to know some of the nuances of preparation and use them in practice.

Features and composition of sour cream based cream

Sour cream for cake is considered the most elementary to make and the most affordable in terms of the required ingredients. It is used to soak sponge cakes, sour cream, eclairs and other types of pastries and cakes. The impregnation in question has many advantages:

homemade sour cream is universal - it can be made very sweet, and those who do not like cloying sweetness can prepare it with a small amount of sugar;
it has a very simple and affordable recipe;
anyone who knows a little about confectionery can make it at home;
The preparation is very simple and takes little time;
classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

You can use the thickest and richest sour cream you can find for cooking. Keep the cream in a cool place (refrigerator) so that it “sets” well. But all these manipulations do not guarantee that it will be truly thick. To get a thick sour cream, you need to use some cooking tricks.

Preparing components to create thick sour cream

The main ingredient - sour cream should be with the appropriate percentage of fat content and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.

If you don’t have fatty sour cream on hand, you can use a cream thickener.
To speed up the process of dissolving sugar during whipping, it can be replaced with powdered sugar.
A complex recipe for sour cream for cakes may contain cottage cheese, butter, eggs, condensed milk and fruit.

If you need the cream in a dessert dish to keep its shape, then you can’t do without gelatin. Here are some components that will help you prepare thick sour cream yourself at home:

Density and quality properties of sour cream. The fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use it should be placed on gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of preparing a delicious sour cream with a dense consistency.
Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the beating process takes place, the longer the contact lasts, and the more insignificant are the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speed. Temperature is very, very important here, so you need to pre-cool all the ingredients and the bowl.
Starch. Sour cream with a thick consistency can be made at home using corn or potato starch. After adding this component to the recipe, you need to keep all the contents in the refrigerator for a while.
Butter. The combination of these components slightly changes the nutritional value, consistency and taste. In fact, this is a completely different type of filling, but it can replace the classic recipe.
Gelatin. This product is considered an ideal thickener. Its use requires cooling, it affects the taste quite a bit, but it absolutely affects the thickness of the final mass.
Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners come in different brands and differ in consistency or name, but the recipe for preparing them is the same.

All these components help create a thick, fluffy, tasty dish during the cooking phase. In already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it’s better to prepare all the components from the beginning so that you don’t have to redo the work later.

Recipes for making thick sour cream impregnation

To make classic sour cream and soak a medium-sized cake with it you will need:

rich fresh sour cream – 500 g;
granulated sugar (not coarse) – 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder – 100 g;
vanilla essence – one drop (added as desired);
Cream thickener (optional).

The remaining ingredients are indicated additionally in each recipe step by step.

Sour cream with gelatin

To make sour cream with gelatin, you need to add to the specified recipe: a package of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

Pour gelatin (dry) into the water.
After 15 minutes, warm up the contents slightly (do not boil), leave to cool.
While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the mixer whisk starts to reach peaks).
After this, add vanilla essence and dissolved chilled gelatin to the mass - beat the entire contents again for about 12 minutes.
Place the prepared mixture in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken and the impregnation will become very thick.

The delicacy is ready for consumption and soaking; you can not only smear it on the skin, but also decorate the top of the cake, as shown in the photo.

Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture should be heated extremely carefully to avoid curdling.

Sour cream with added starch

A couple of tablespoons of starch are added to the above recipe. The recipe for sour cream with starch is easy to prepare, and it requires few ingredients, but the taste and consistency will fully meet your expectations.

Cooking diagram:

Pour sour cream into a chilled bowl and beat until it thickens (about 15 minutes).
Add granulated sugar (you can use powdered sugar), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
Place the mixture in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then starch is added immediately and immediately beaten.

Impregnation based on sour cream and butter

For 500 g of sour cream you need to take about 100 grams of butter. This recipe will allow you to achieve maximum impregnation thickness.

Step by step cooking:

Remove the butter from the refrigerator to soften.
Place soft butter and half the total sugar in a bowl and grind everything thoroughly.
When the sugar has dissolved and the butter has completely whitened, add the remaining sugar and vanilla.
Beat with a mixer at high speed; before doing this, it is recommended to cool the whisk.
After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream with condensed milk

This ingredient helps add volume. Therefore, sour cream with condensed milk made according to this recipe will not only be tasty, it will also yield much more than all of the above. For it you will need: a can of condensed milk and butter (50 grams will be enough). This recipe allows you to not use granulated sugar at all.

Cooking diagram:

Beat sour cream in one bowl for 15 minutes.
In the second place, put butter (softened) and condensed milk, also beat until a homogeneous fluffy consistency is formed.
Combine the contents of the first bowl with the contents of the second and beat well again.

Sour cream with condensed milk prepared using this technology can be used as a topping for a cake or as an independent dessert dish, sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.

Sour cream with added fruit

Sour cream with fruit is a very tender and tasty dish. It can be used as an impregnation and as an independent dessert. A great option for summer cakes. To the above standard set of components you should add: 500 grams of fresh strawberries, a pack of gelatin and 150 grams of strawberry juice.

Step-by-step preparation:

Wash the strawberries, remove the stems and cut into small pieces.
Pour strawberry juice over gelatin and leave to swell for 15 minutes.
Heat the swollen gelatin slightly until completely dissolved.
Combine pre-chilled sour cream with sugar and beat until smooth.
Add chopped strawberries and stir.
Add gelatin and juice to the resulting mass in a thin stream and mix thoroughly.
Coat the cakes with this impregnation and place in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. The tasty, aromatic impregnation is poured into portioned cups and decorated, if desired, with fresh strawberries.

To summarize, I would like to note that when creating a delicious sour cream, discussed step by step in the material, they do not require heat treatment - this is a significant plus. In some recipe books it is indicated that in order to achieve the desired thickness, sour cream needs to be boiled in syrup (sugar or starch), only this is a completely different type of cream. All the considered recipes for making sour cream based cream are ideal for cakes, sponge cakes, honey cakes, sour cream cakes and other homemade baked goods.

Video: Sour cream without thickener

Alexander Gushchin

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

Content

Preparing this impregnation for cakes is as easy as shelling pears: just beat the sugar and sour cream with a mixer. However, 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 a cake from sour cream

Ideally, homemade sour cream for a cake is homogeneous, moderately thick, airy, and tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:

The fat content of the dairy product must be high (at least 30%);
Liquid sour cream is not suitable in this case; it is better to give preference to thick sour cream;
a mandatory requirement is exceptional freshness of the product.

Sour cream cake recipes

Preparing sponge cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of the tasty impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of ingredients and time. Delicate, creamy impregnation is suitable not only for sponge cake, but also 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. Don’t be afraid to diversify the dish, then your guests will remember it for a long time.

With sugar

The taste of the finished biscuit or other cake depends on the choice of sour cream. To ensure that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on purchasing a high-quality dairy product. Experienced chefs advise cooling all necessary products, utensils and tools before starting to prepare the filling. To make the cream from sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

1st grade sugar – 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 fluffy mass appears.
Place a spoonful of the mixture on a plate: if the mixture does not spread, then the impregnation for the sweet dish is ready.

With condensed milk

This impregnation would be an excellent choice for hard and dry cakes, for example, if you are preparing a Napoleon cake. A delicate, creamy mass with a hint of caramel will make a simple dessert refined and festive. It can also be used for dressing fruit salads and making cakes. Below we describe in detail and with photos how to prepare cream with condensed milk and sour cream for a cake.

Ingredients:

vanilla extract – 10 g;
sour cream (warm) – 0.4 l;
lemon – ½ piece;
condensed milk – 0.4 l.;
cognac/rum (optional) – 1 tbsp. l.

Cooking method:

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

With gelatin

Impregnation for confectionery products should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use gelatin rather than starch, then the effect will be more likely. This cream soufflé can even be served as an independent treat, having cooled it in the refrigerator first. How to properly make cream from 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.
Beat the milk product with sugar and any seasonings to your taste.
Keep the swollen gelatin in a water bath or place it in a microwave oven for a short time.
When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold, so that the soufflé can then be transferred onto the sponge cake, making an unusual layer in the dessert.

Curd and sour cream

If you take traditional sour cream 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, and 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:

Beat the dairy products with a blender/mixer until smooth.
Without stopping the appliance, add powdered sugar to the products.
Grease the biscuit cakes with the mixture and 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, harmonizes with choux pastry, which is why it is used to fill eclairs. Cupcakes, straws and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, full-fat sour cream. How to prepare sour cream and condensed cream?

Ingredients:

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

Cooking method:

Beat the butter after warming it to room temperature.
Add the fermented milk product and continue using the mixer/blender on low.
Gradually add condensed milk, speeding up the operation of the device.
The finished cream should have an airy, delicate texture.

Sour cream

This filling is ideal for preparing any confectionery product. Creamy sour cream for the cake is fluffy, tender and has a slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is a step-by-step recipe with photos of a delicious sour cream and 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 lower the dishes into cold water.
Whisk the mixture until foam forms.
Gradually add sweet powder and vanilla, continuing to whisk.
How long do you need to beat until the impregnation is ready? This takes approximately 8-10 minutes.

With butter

If you need a creamy mass to decorate a confectionery product, then this recipe is ideal. The sour cream with butter turns out thick, thanks to which it holds its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of whipping it, 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 colored cake filling.

Ingredients:

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

Cooking method:

Combine all the dairy products in one container (they should be warm).
Beat them with a low mixer power.
Add sweet powder and achieve fluffiness by turning on the whisk speed at high speed.

Custard

When frozen, sour cream custard becomes very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard creamy filling with nuts, shortbread crumbs, chocolate dragees, and pieces of fruit. The flour and egg included in its composition help thicken the sweet mass. Below we describe in detail and with photos the preparation of custard sour cream.

Ingredients:

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

Cooking method:

Mash the egg with sugar, place the bowl over low heat, bring to a boil and add flour.
Mix the ingredients thoroughly, continuing to simmer over low heat.
Add vanillin and fermented milk product here. Continue stirring the mixture with a wooden spatula.
When the mixture becomes thick, remove the dish from the oven and beat its contents with a blender.
When the finished product has cooled, add separately whipped butter at room temperature and beat the mass again.
Place the prepared cake mixture in the refrigerator for a couple of hours to thicken.

Chocolate

To prepare confectionery on the occasion of a holiday, you should choose a suitable tasty filling. Cake with sour cream and cocoa is easy to prepare and turns 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 dish, it turns out to be as aromatic 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, add sour cream little by little to the mixture and thoroughly grind the ingredients.
Then whisk the mixture until perfectly homogeneous.
Lubricate the prepared cakes with the resulting impregnation.

Prepare other recipes as well.

With powdered sugar

The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used for soaking cake layers. To make the filling thick, it needs to be cooled. You can also adjust the thickness using corn starch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will hold its shape perfectly. An excellent solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

Ingredients:

vanillin – ½ pack;
sour cream 30% - 1 tbsp.;
powdered sugar – 60 g.

Cooking method:

Place the container with sour cream in very cold water.
Beat the product until a stable foam appears.
After adding sugar and vanilla, continue using the mixer until the consistency is smooth.

With banana

The delicate texture, appetizing aroma and tropical taste of the impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared in different ways, but there are a number of requirements that must be followed, regardless of which recipe you choose. So, you should take a fatty dairy product, and all components must be cooled in advance.

Discuss

Homemade cream for sour cream cake. Sour cream recipes with photos

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - “sour cream”. It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for honey cake and sour cream biscuits. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.

Standard sour cream is prepared from 3 required products:

Fat sour cream.
Powdered sugar.
Vanillin.

How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.

Ways to make thick sour cream

How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:

Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.

These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and a pinch of vanillin. Additional components are taken in accordance with the recipes provided below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.

Sour cream with added starch

How to make sour cream thick using starch? The volume of ingredients indicated above will require only two teaspoons of powder. The cooled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of beating, starch is added and whipped again. In order for the cream to set and thicken, it is put in a cool place for half an hour.

Impregnation with added oil

Another 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.

Sour cream using a thickener

How to make sour cream thick? Dry concentrated is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.

As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.