Confectionery sour cream is a fluffy mass obtained by mixing sour cream with sugar. Sour cream may have increased nutritional properties or be low in calories. When choosing a cream base for fastening and decorating products, you can opt for high-fat (at least 33%) village sour cream or a product with a lower density. The first option practically does not require the addition of additional ingredients to its composition to maintain a thick form: when whipping fat sour cream with sugar or powder, the consistency of the resulting cream depends only on the time and speed of rotation of the mixer.
When working with sour cream, which has a fat content of 15-25%, there are tricks that confectioners of professional food shops have always known. Today, cooking methods and recipes for thick sour cream are accessible and easy to make at home.
To obtain a high-quality result, you should use natural sour cream, which has a white color, a clean, delicate and slightly sour taste without sharp acidity, signs of fermentation, and also does not contain impurities. So that the sour cream has the necessary thick consistency, holds its shape well and does not spread throughout the product , you can use several methods.
Method one
The easiest option for a busy housewife is to add a special powder thickener to sour cream. They are available for sale in almost every confectionery department. retail chains, contain starch, powdered sugar, vanillin and other substances from the field of food chemistry. Each manufacturer uses its own options.
For a glass of sour cream you will need 1 large spoon of starch (ideally corn starch), the same amount of chilled water, a pinch of vanilla and 3 spoons of powdered sugar. During the beating process, powder and vanilla are added to the sour cream. Starch is diluted with water and added to sour cream at the end of whipping. The container with the prepared contents is covered with a napkin and put in the cold for several hours.
Method two
Another popular option for preparing thick sour cream: introducing a gelatin solution or agar. These products of natural origin have gelling properties and help the cream thicken.
A glass of sour cream requires 4 large spoons of powdered sugar and 10 g of gelatin (agar). The gelling solution is diluted according to the instructions on the package and cooled.
Sour cream is vigorously whipped with powdered sugar. Without stopping whipping, the prepared solution is carefully poured into it. The cream, as in the first option, is removed to cool before use.
Method three
The most natural way to make sour cream thicker is to “drop” it. To do this, you will need clean gauze, folded in several layers or natural fabric.
The sour cream is laid out on a cloth, the ends of which are gathered at the top and tied. The bag is hung in the refrigerator or in a cold (not icy) room. A bowl is placed under the structure to collect the draining liquid. Once freed from excess whey, sour cream is a thick mass from which you can make a wonderful dessert.
When preparing sour cream in any way, you need to remember that this is a perishable dairy product that is sensitive to bacterial growth. Therefore, products with cream are not intended for long-term storage.
When preparing baked goods and desserts at home, sour cream is most often used: it holds its shape well, perfectly soaks any cakes and biscuits, and is very tasty.
Unfortunately for many housewives, cream made from such simple ingredients does not always turn out fluffy and hold its shape. Now we will reveal some secrets of successful preparation to get delicious sour cream.
The word “cream” itself is borrowed from French in the second half of the 18th century. French word“Crème” means nothing more than “ointment” or “cream”, using words according to the meaning of the address and the complex sentence. Other sources interpret the origin of the word from the Latin “chrisma”, meaning cream. The Greek language also left its mark on the origin of the word “cream”. It is assumed that it is “χρῖσμα”, read as “cream” from the colloquial word “χρίω” - “to smear”.
The etymology of the origin of the word is clear. But no one knows who came up with the idea of spreading the creamy mass on the cakes. It seems that there were no cakes at one time, but there was always cream, since one hypothesis suggests the birth of cream in Italy, as an amazing dessert delicacy. In fact, it makes no difference to us in the origin of the creamy mass. We need tasty ones with which we can do good.
Ingredients for soaking a medium-sized cake
500 grams of sour cream
1 cup granulated sugar or powdered sugar
1 packet of vanilla sugar or vanilla extract (to taste)
Inventory
cotton fabric
How to make the perfect sour cream
The process of preparing classic sour cream is quite simple.
Sour cream is whipped with granulated sugar until stable and fluffy peaks are obtained.
That’s the whole step-by-step recipe for making sour cream cream.
But it was not there! But we don’t always get such a lush mass at the end. Let's reveal the secrets of the housewives:
First secret
We mistakenly think that the fattier the sour cream, the better and more fluffy the cream should be. It's not like that at all.
The main thing for sour cream is to choose the right sour cream.
Sour cream should be fatty, but not too much. The optimal fat content of a fermented milk product is 30%. At this percentage of fat content, the product will be quite thick, but not cloyingly fatty, almost oily.
In addition, if you overdo it when whipping rustic sour cream, you will get excellent sweet butter, and not a creamy mixture for layering the cake.
Second secret
Using country sour cream, whipping it with granulated sugar, you can get a fairly thick oil composition, where the sugar crystals will not dissolve. And if you don’t beat the sour cream vigorously, you won’t get it. What to do in such a situation?
Everything is very simple! Replace granulated sugar with powdered sugar. As a last resort, grind the sugar crystals in a mortar, blender or other in an accessible way. Add grated sugar or powder to the sour cream and beat the cream.
This way, grains of sugar sand will not creak on your teeth, and the process of whipping the mass will be greatly reduced. The output will be more airy and without an oily aftertaste.
Third secret
It is known that for cream we need thick sour cream. But we are not always lucky with our purchases. Even if we purchase a product with the required fat content, the excess liquid in the fermented milk product does not allow us to make delicious sour cream.
The time it takes for our sour cream to weigh out will help correct the situation. Wrap the product in cotton cloth or several layers of gauze.
Tie it at the top and hang it, for example, over the sink, overnight.
Overnight, the excess liquid will drain, and we will acquire a mass of the necessary thickness, which will help the cream whip up easily.
Sour cream after weighing out without excess liquid
Sour cream for cake
Classic sour cream for cake - see recipe step-by-step preparation, as well as unique tips on the ingredients and use of the cream.
per 1 kg
25 min
275 kcal
5/5 (8)
Kitchen appliances and utensils: 500-800 ml volumetric dishes, several tablespoons and teaspoons, a measuring cup, a whisk and a blender, since it is recommended to knead the mass at a speed that only special equipment can provide.
There is nothing easier than making regular cake layers. But choosing a cream often leaves even the most experienced cooks struggling. Sometimes I just don’t have the desire to ask such a question, and I choose the most simple, tasty and fast sour cream for cake, the recipe of which my grandmother used on all occasions in her life.
Properly prepared cream is thick enough to fill and decorate any dessert, since it is prepared from fatty sour cream with the addition of fine-grained sugar. This is the perfect combination for your cake and pastries. But its dignity also hides the main problem. Many people don’t even dare to start cooking because they don’t know how to make classic sour cream for a cake so that it is sufficiently viscous, stable and thick.
Today I decided to write detailed guide to answer all questions about making sour cream once and for all.
One of the most important secrets How to make and thicken classic sour cream for a cake without the use of professional culinary equipment, but simply at home, consists of choosing the right pace of preparation. Try to take your time when reading the recipe and starting to implement it.
You will need
The sour cream for the cream must be as high as possible. fat, so don't try to find one in the store. Very good and fresh sour cream, which literally costs a spoon, can only be found at the market.
Be sure to let the sour cream get rid of excess moisture - to do this, place it on a thin piece of gauze and hang it over a large bowl for 30 minutes.
Step-by-step recipe for thick cream made from sour cream and sugar for cake
You can add a tablespoon of cocoa to the cream to give it a pleasant chocolate color and aroma.
In addition, at the final stage of whipping, I often add pieces of strawberries, blueberries or other berries to the mixture, because after this even an ordinary sponge cake will amaze you and your family with the amazing taste and aroma of hot summer.
Your universal the cream is ready! Now you can confidently answer the question of how to cook delicious sour cream cream for cakes and pastries without spending large quantity time and effort. Place the mixture in the refrigerator for 1-3 hours, since even the thickest and most viscous sour cream requires some time to proof and harden before being used for its intended purpose: filling cakes or coating a cake.
Video recipe for making sour cream
You can make sure that you did everything correctly by watching the step-by-step recipe for making sour cream for a cake in the video below:
This most delicate sour cream can be apply not only for impregnation, but also for decorations cake. To do this, additionally dissolve a few grams of gelatin in warm water, and then add to the cream at the final whipping stage. Once your cream has been chilled, place it in a pastry syringe or bag and let your imagination run wild.
Just in case, I would also like to recommend you a few other variations on the theme of creams with sour cream as a base. If you don’t have time to look for ingredients on the market, it will suit you well, which can be obtained even with sour cream with a fat content of 20%. For condensed milk lovers, there is a product that always pleases my home sweet tooth. And the airy one is distinguished not only by its ease of preparation, but also by the fact that it is healthy for children.
Thick sour cream for cake decoration is, in fact, a fluffy mass that is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as a basis for the creamy substance should have a fairly high fat content - 33%. In this case, it is best to use a rustic one.
If you use sour cream with a fat content of at least 33%, then you do not need to add additional ingredients to obtain a creamy product with a thick consistency. A thick consistency can be achieved by beating it with sugar. And in in this case The thickness of the creamy substance is directly affected by the time and speed of the mixer.
If you don’t have high-fat sour cream on hand to prepare a creamy product, you can use what you have, but for this it makes sense to take the advice of experienced confectioners.
Currently, there are several methods to make sour cream thick at home. How to thicken sour cream is discussed in this article.
Tools for thickening the cream
If your sour cream is too thin, then it makes sense to ask yourself why this happened and how to make it thicker in the future. How much and what ingredients to use to make the base itself thicker.
Every housewife should remember that the quality of a cream product directly depends on the quality characteristics of the sour cream itself. Therefore, it is best to make a cream from the product homemade. But if it is not possible to use homemade sour cream, then when purchasing it in a store, it is better to take it with a fat content of at least 30%.
And for a product whose fat content is 15-20%, you can use the following means:
Beating time and conditions. When mixed with powdered sugar, sour cream becomes more liquid in any case. Therefore, to correct the situation, you need to beat it as long and as intensely as possible. Do not forget that it is better to cool the product before whipping;
Starch. In order to thicken the sour cream creamy substance, you can use starch. And it doesn't matter whether the starch is from corn or potatoes. Most often in confectionery corn starch is used. When using starch, be sure to cool the cream product. Some confectioners use flour instead of starch;
Gelatin powder. It belongs to the universal thickeners. In this case, the result is a cream that, after cooling, holds its shape well and can be used in light cakes, as an independent cream cake;
Butter. A creamy product with butter and sour cream has a denser and thicker consistency. However, at the same time, it can rightfully be called heavy and high-calorie. In fact, this is a different variety, but it can replace sour cream when decorating a cake or eclairs;
Use of food thickener. It is already purchased ready-made in the store and used according to the instructions on the package.
Ways to make sour cream thicker
If, when preparing a cream product for a cake, it turns out liquid, you can use the advice of experienced confectioners.
In this article we will look at three main ones.
The first method allows you to make a creamy sour cream product thicker with minimal time and is suitable for preparing it at home for a novice pastry chef. It involves the use of a special food thickener in powder form. It is available for sale in almost every store. It contains starch, sugar powder, vanilla essence, etc. But it is better not to use it when decorating a cake for children. In this case, you can use a thickener prepared yourself using starch. To properly make a homemade thickener, you need to take 1 tablespoon of starch for 1 cup of sour cream. If possible, it is better to use corn starch. You will also need a small amount of water, one pinch of vanilla and 3 tablespoons of powdered sugar. Sour cream is whipped with powder and vanilla. And starch diluted in water is added only at the end. Be sure to cool the sour cream.
The second way is too liquid cream to make it thick involves the use of gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. We should not forget that it holds its shape well. You don't need many components for this. One cup of sour cream requires approximately 10 grams of gelatin or agar-agar powder and is prepared according to the instructions on the package. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) to swell. After which they dissolve in a water bath, and the already cooled solution is added to the cream. In this case, before introducing the gelling solution, during and after, the cream product is whipped. After decorating the cake, it must be placed in the refrigerator for some time.
There is a third way to make a cream that is too liquid and thick. It is rightfully considered one of the most natural ways. No additives are used here. To do this, you need to remove the whey. You need to take the gauze and roll it up into at least three layers. After which the sour cream is laid out on cheesecloth, its ends are collected and tied at the top. Next, it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.
Recipes for making thick sour cream
Recipe for sour cream with gelatin
This recipe for making a creamy product for decorating a medium-sized sponge cake will require the use of 500 grams of sour cream, as well as 250 grams of sugar. If desired, sugar can be replaced with 100 grams of powdered sugar. To add a vanilla aroma, you can use a drop of vanilla essence.
This recipe involves the use of a gelling solution, which will make the cream thicker and denser. To do this, 15 grams of gelatin powder is poured with 100 milliliters of water and left to swell for forty minutes. Next, it is placed in a water bath and heated until the crystals completely disappear. Then the jelly solution needs to be allowed to cool.
While the gelatin solution is cooling, you need to combine the sugar with sour cream and beat with a mixer. After about fifteen minutes, when stable peaks begin to form, you need to add a few drops of essence and a gelatin solution is also added in small portions. After this, the creamy substance is whipped for another two minutes.
Thus, we can say that the cream product is ready, but before making the cake layer, the cream itself must be placed in a refrigerator for four hours, which will allow the gelling component to harden and give it a thick consistency.
Recipe for sour cream with starch
If you are trying to thicken a cream product using starch or flour, you can use this recipe. For this, as in the previous example, take 500 grams of sour cream, 250 grams of granulated sugar and vanilla essence. But in addition, instead of gelatin powder, 2 teaspoons of starch will be used.
In this recipe, the sour cream is pre-cooled and whipped with a mixer for fifteen minutes until its volume increases. After this, add granulated sugar and powdered sugar, vanilla essence and beat everything for five minutes until the sugar crystals are completely dissolved. Then the creamy substance is placed in a refrigerator for 40 minutes. After which 2 teaspoons of starch are added and everything is again set to cool for half an hour. And only after cooling the cream can be used for layering sponge cake.
Recipe for sour cream with thickener
If you are using a cream cake recipe with a thickener, you should follow the instructions on the package. But if we consider the recipes presented above, then for 500 grams of sour cream you will need about 2 bags of food thickener.
To prepare a creamy product, you need to beat 500 grams of sour cream for fifteen minutes until the volume of the mass increases. After this, granulated sugar or powdered sugar is added and beat until the sugar crystals are completely dissolved.
Next, essence and thickener powder are added to the creamy substance. The final step is to beat all the ingredients for ten minutes. Before you start layering the cake, it is placed in a refrigerator.
Recipe for sour cream with butter
The recipe will allow you to make a creamy product for a small sponge cake thick; it will require the use of 500 grams of sour cream, 250 grams of granulated sugar or 100 grams of powdered sugar.
For this amount of sour cream you will need 100 grams of butter. In this case, the oil must first be softened. After that, it is ground with 125 grams. Next, you need to beat it until you get white. When it turns white, add the remaining sugar, sour cream and essence to taste and beat everything with a mixer in a fairly intensive mode for fifteen minutes. The result is a dense and thick cream. Before layering the sponge cake, it is better to put it in the refrigerator for a while.
Recipe for sour cream with condensed milk
Condensed milk can also help make the creamy substance for sour cream sponge cake thicker. To prepare it you will need 1 jar of condensed milk, 50 grams of butter, 500 grams of sour cream and vanilla essence.
The sour cream, cooled in the refrigerator, is whipped for fifteen minutes. Separately, mix the butter with condensed milk and beat until smooth and airy. Next, the whipped sour cream mixture is added to the butter mixture, everything is thoroughly mixed with a silicone spatula and whipped again. The finished cream product can be used for layering the cake, as well as for filling and eclairs.
So, in order to make the sour cream creamy product thicker, you do not need to heat it. First of all, its thickness is affected by the fat content of sour cream.
Sour cream has many advantages. The first is ease of preparation. To make it, you don't need to have any special culinary skills. The second is the availability of components. Third - versatility, the amount of sugar can be varied to suit your taste. The big plus of the recipe is that it is suitable for any cakes. Even if they are overdried, sour cream cream will save the situation and make the cake soft.
How to properly prepare sour cream for a cake
To prepare the sour cream cream for the cake, you will need sugar and vanillin. This is a classic recipe base. Confectioners often use it, supplementing it with many components. It is preferable to use sweet powder - it dissolves faster and will not creak on the teeth. It is better to sift the powder - this will make the cream more airy.
Before starting the process of creating sour cream cream for the cake, you should prepare the necessary tools. These include:
- Dishes for whipping - you can use plastic, aluminum or glass. The main thing is that it is tall, voluminous and cool. To do this, put it in the refrigerator for 1 hour.
- Mixer. You can use a blender with a whisk. It is also better to put the nozzles in the cold.
- Clean gauze. It is needed to separate the serum from the base.
Properly prepared sour cream for a cake has a delicate texture and thick consistency. Ideally, the finished mass retains its shape in the cold for at least 2 hours. After proper whipping, drops of dessert should not flow from the mixer attachments. You can add 3 drops of lemon juice along with the powdered sugar - this will make the process of dissolving the sugar go faster.
How to whip sour cream
The fermented milk product for preparing the impregnation must be fresh and natural. Fat content – 30 percent, no less. Use chilled sour cream - this will prevent the mixture from spreading. It is also advisable to cool the mixing bowl. Homemade product must be whipped carefully so that it does not turn into oil. The process begins with low mixer speeds, which gradually increase. Everything takes 10-12 minutes. Bulk ingredients are added when the mass begins to thicken, and liquid ingredients are added before cooking begins.
Sour cream cream for cake has its own preparation nuances. Its only drawback can be considered the instability of the finished mass. Therefore, impregnation is used mainly for layering the cakes. But you can use the recipe to decorate a cake or as an independent dessert. To do this, you need to add pectin, agar or gelatin. Instant cream thickeners are suitable.
There is another method using which you can get thick cream from sour cream and powdered sugar. For this you will need clean gauze. It should be folded in 2-3 layers, placed in a colander and sour cream placed on a cloth. Then the gauze is tied, hung or left in a colander for 7-8 hours. This will allow the whey to separate. The cream from such a product is guaranteed to be correct.
Sour cream recipe
You can create several versions of sour cream cream for a cake with different additives. This base is also used to prepare custard mixture. The addition of chocolate, honey, dried apricots and other components is carried out at the whipping stage. To do this, you need to combine a small part of the base mass with the desired ingredient, then manually introduce the resulting mixture into the main part of the product. Study famous recipes with various additives.
Classic made from sour cream and sugar
Characteristics
- Time: 15 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 299 kcal per 100 g.
- Purpose: for layering cake layers; dessert
- Cuisine: Russian.
- Difficulty: easy.
Cake cream made from sour cream and sugar is basic. It is very tasty, light and even healthy. It's not difficult to prepare. This mass is used to coat hygroscopic cakes - shortbread, honey. This cream can be a wonderful independent dessert, especially with fruit. According to the recipe, sugar can be replaced with powder. This will not change the taste, but you will have to beat less.
Ingredients
- sour cream 30% - 500 g;
- sugar – 200 g.
Cooking method
- Place the cooled fermented milk product in a deep bowl. It also needs to be pre-cooled.
- Place sugar in the same container.
- Start working with the mixer at the lowest speed. Gradually the speed needs to be increased.
- When the mass begins to form stable peaks, about 7-8 minutes will pass, turn off the mixer. The finished cream should not drip or flow.
Characteristics
- Time: 25 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 490 kcal per 100 g.
- Purpose: for cake
- Cuisine: Russian.
- Difficulty: easy.
It is best to add condensed milk to sour cream for sponge cake. It makes the cakes more moist, which is ideal for porous dough. This mass is also well suited for “Napoleon” and shortbread. It is best to take high-quality condensed milk, like fermented milk products, then the result will delight you with its delicate, sweet and sour taste.
Ingredients
- condensed milk – 1 can;
- sour cream – 500 g;
- lemon juice – 50 g;
- cognac – 1 tbsp. l.
Cooking method
- Place the sour milk in the cold first. Then place it in a container and start whisking.
- Wash the lemon, squeeze out a couple of tablespoons of juice. It must be added along with cognac when the mixture is almost ready.
- Pour in the condensed milk in a thin stream, constantly whisking the mixture.
- The cream is ready as soon as you see a thick, fluffy foam.
With boiled condensed milk
Characteristics
- Time: 10 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 430 kcal per 100 g.
- Purpose: for baking.
- Cuisine: Russian.
- Difficulty: easy.
Fermented milk product and boiled condensed milk are ideal for each other. The components create an excellent texture for greasing cakes - sponge and pancake. Use cream to fill eclairs. If you add fruit syrup, you will get a wonderful dessert - not cloyingly sweet, but with a slight sour taste.
Ingredients
- boiled condensed milk – 1 can;
- sour cream – 400 g;
- thickener – 10 g.
Cooking method
- Place rich, cold sour cream along with boiled condensed milk into a cup.
- Beat for 3 minutes at low speed, gradually increasing it.
- 5 minutes after the start of the process, add the thickener and continue whisking for another 1 minute.
- The fluffy cream for eclairs is ready. If a layer is needed for a cake, punch the mixture for 30 seconds at high speed. The foam will settle and the mass will be easy to work with.
Gelatin based
Characteristics
- Time: 20 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 207 kcal.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: medium.
A recipe for cream with gelatin helps out when you don’t have time to weigh out the base ingredient. It is suitable for almost all cakes. With gelatin you can create delicious, original desserts. It is important to use powdered sugar - it is easier to mix the cream with it, and it turns out more delicate than with sugar. Gelatin helps keep the mass in shape. It also strengthens joints, which benefits health.
Ingredients
- water – 100 g;
- sour cream 20% – 400 g;
- gelatin – 15 g;
- powdered sugar – 100 g.
Cooking method
- Pour gelatin over warm water for 12-15 minutes. Do not exceed the recommended amount, otherwise you will end up with a soufflé.
- Then start whisking the fermented milk product together with the powdered sugar. Time - approximately 5 minutes until a paste-like mass is obtained.
- Place the swollen gelatin in a water bath. It must be stirred until it dissolves, but do not bring to a boil. Then cool the liquid.
- Turn on the mixer again, add gelatin little by little and beat at medium speed.
- It is better to use the cream before the gelatin begins to harden. If you are making a separate dessert, divide the mixture into bowls and put it in the refrigerator.
Butter-sour cream
Characteristics
- Time: 15 minutes.
- Number of servings: 1 person.
- Calorie content of the dish: 362 kcal per 100 g.
- Purpose: layer for cake, filling for cakes.
- Cuisine: French.
- Difficulty: easy.
Very gentle delicious cream. Adding oil makes it fluffy and thick. The impregnation goes well with honey cakes. Cream used when filling wafer rolls, cakes - baskets. When working, it is advisable to use a fermented milk product with sourdough - it is tasty and natural. Preparation will not take much time, and the result will be a stunning dessert.
Ingredients
- Butter 82% – 150 g;
- sour cream 15% – 300 g;
- powdered sugar – 150 g.
Cooking method
- The oil must be removed from the refrigerator and brought to room temperature. Never melt it in the microwave.
- Place the butter in a tall cup and beat it for 3 minutes.
- Then add powder and sour cream. Increase the mixer speed to maximum. When the mass increases in volume, turns white and thickens, turn off the device.
Sour cream and curd
Characteristics
- Time: 20 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 232 kcal per 100 g.
- Purpose: layer for cakes, dessert.
- Cuisine: world cuisine.
- Difficulty: medium.
Adding cottage cheese to the basic recipe makes the cream not only tasty, but also healthy. A child will definitely like such a hearty dessert, even if he doesn’t like fermented milk products. The recipe is economical in terms of financial and time costs. Suitable for any test. Pairs especially well with “Milk Girl”, “Napoleon”, and “Honey” cakes.
Ingredients
- cottage cheese – 200 g;
- sour cream – 200 g;
- sugar – 200 g;
- vanilla – 10 g.
Cooking method
- To obtain a homogeneous consistency, grind the cottage cheese with a blender or grind using a sieve.
- Sour cream must be weighed before use to remove excess moisture.
- Combine the fermented milk product with sugar in a container, whisk until the latter is completely dissolved.
- Then add chopped cottage cheese and vanilla. Run the mixer until the mixture becomes thick. The finished mass should be refrigerated for 30 minutes.
Sour cream banana
Characteristics
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 190 kcal per 100 g.
- Purpose: dessert, cake filling.
- Cuisine: Russian.
- Difficulty: medium.
This option is an excellent solution for children's party. This mixture can be layered into sponge cakes, cake layers (“Smetannik”, “Pancho”), and served in bowls with fruit. The recipe is suitable for soaking curd pudding. A product with such a filling must be left in the cold for 1-2 hours - then the taste of the cream will develop in in full.
Ingredients
- Ripe bananas – 160 g;
- sour cream 20% – 250 g;
- lemon juice – 5 ml;
- powdered sugar – 60 g.
Cooking method
- Peel a couple of bananas and pass them through a blender until pureed. You can simply mash it with a fork - then you will feel pieces of fruit.
- Mix the cooled sour milk with powdered sugar until stable peaks appear.
- Add banana puree to the container. Beat at high speed for another 3 minutes.
- Add lemon juice 30 seconds before the end of kneading.
Characteristics
- Time: 30 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 302 kcal per 100 g.
- Purpose: filling for cakes.
- Cuisine: Italian.
- Difficulty: medium.
The recipe will help you get a rich, creamy taste. The protein mass is used to fill tubes and layer cakes. Preparation is not the fastest or easiest, but the result is worth the effort and time. Eggs must be fresh, and the fermented milk product must be full-fat. The consistency of the resulting mass makes it indispensable for decorating cakes. To increase density, add fruit.
Ingredients
- Egg whites – 4 pcs;
- sugar – 250 g;
- water – 10 ml;
- sour cream 30% – 250 g.
Cooking method
- Place water on low heat, add sugar and cook syrup.
- The whites must be beaten chilled. At the beginning of mixing them, add the syrup a few drops at a time.
- Beat cold sour cream in a separate bowl until thick, then carefully, in small portions, add it into the protein mixture using a spatula.
- The prepared mass must be used immediately and cannot be stored.
With chocolate
Characteristics
- Time: 15 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 202 kcal per 100 g.
- Purpose: dessert, filling for baked goods.
- Cuisine: European.
- Difficulty: medium.
Sour cream and chocolate cream has a viscous, silky texture. It is used when filling cakes and layering cake layers. To obtain a thicker consistency, the resulting mass must be cooled. Dark chocolate is used as the main additive, but in extreme cases it can be replaced with cocoa powder.
Ingredients
- bitter chocolate – 150 g;
- powdered sugar – 300 g;
- sour cream 20% – 150 g;
- butter – 50 g;
- vanillin – 5 g;
- salt – 2 g.
Cooking method
- Break the chocolate into pieces and combine with butter. Heat in a water bath until the chocolate dissolves. Cool the resulting mixture to room temperature.
- Whisk the sour cream average speed, adding 1 spoon of powdered sugar into it.
- Next add salt, vanillin, melted chocolate.
- Continue beating the mixture until smooth.
Custard sour cream Ice cream
Characteristics
- Time: 45 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 258 kcal.
- Purpose: filling for confectionery.
- Cuisine: world cuisine.
- Difficulty: medium.
This recipe is a variation buttercream"Cream". It got its name because of its similarity to the ice cream of the same name. By replacing cream with sour cream, you can get a dessert that is lower in calories and more budget-friendly. Used as a filler for sand baskets, decorating cupcakes, and to level the surface of the cake before applying mastic.
Ingredients
- chicken egg – 1 piece;
- butter – 120 g;
- sour cream 25% – 370 g;
- flour – 105 g;
- vanillin – 5 g.
Cooking method
- Mix the fermented milk product with the egg at low mixer speed.
- Add sugar, flour, vanillin into the mixture without stopping the mixer.
- Then place the resulting mixture in a water bath. Cook everything over low heat, stirring constantly, until thickened - 10 minutes.
- Next, cool the mass. Add the butter, pre-ground with a blender, into it in small portions.
- At the end, mix the mixture and refrigerate.
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