Making sour cream cream. Sour cream for cake. Recipe for sour cream with condensed milk

The sour cream recipe is very popular in home cooking, although it is ideal for almost any confectionery product. With sour cream you can make sponge cake, shortbread or honey cake, custard cakes and even soufflé. This cream is distinguished by its lush structure, delicate consistency and sour taste. In most cases, housewives use a recipe for traditional sour cream, although there are quite a few variations of it.

For example, for layering cakes and pastries, you can prepare liquid sour cream or thick cream from sour cream and cottage cheese. To make the filling for eclairs, it is better to use a creamy version of sour cream, and the most suitable material for decorating a cake would be sour cream with added butter. However, any recipe for sour cream is quite accessible. Therefore, let's find out how to prepare traditional cream, as well as various variations of this confectionery invention.

Traditional sour cream

The classic recipe for sour cream for cake is incredibly simple at first glance. Of course, in terms of the number of ingredients, this recipe can really win any competition of minimalist culinary ideas. However, not everything is as easy as it seems. Not everyone can make truly fluffy sour cream. But we'll try.

Ingredients:

Sour cream – 500 grams;
Granulated sugar – 250 grams;
Vanilla sugar – 1 sachet (5 grams).

Preparation:

The key to success in preparing lush sour cream is very fresh, rich sour cream. Moreover, it is sour cream, and not a sour cream product, as manufacturers call ersatz sour cream. So, naturalness is the first condition. The second condition is the fat content of sour cream, which should not be lower than 30%. The quality of sugar is also important. It is believed that with fine sugar, sour cream whips easier. Some even recommend using powdered sugar instead of sugar.

Now about the ratio of sugar and sour cream. Traditionally this is a two to one ratio. That is, take one part sugar for two parts sour cream. But lovers of sweet desserts are not prohibited from increasing the amount of sugar - the quality of the cream will not suffer much from this, only the taste will change. And the last necessary condition for a delicious fluffy cream is the temperature of the sour cream. The fact is that for the cream you need to take only very chilled sour cream.

Well, now the cooking process itself. Place sour cream (natural, thick, fat, chilled) in a bowl, add granulated sugar and vanilla sugar. Beat everything at high speed with a mixer until fluffy. There is a more reliable way to prepare sour cream. First, beat the sour cream until fluffy at low mixer speeds, and then increase the speed and gradually add all the sugar, one tablespoon at a time. Believe me, if you fulfill all the above conditions, your sour cream will definitely turn out thick and fluffy.

Creamy sour cream

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

Ingredients:

Cream with at least 20% fat content – 1 cup;
Powdered sugar – 2 tablespoons;
Sour cream with at least 30% fat content – 4 tablespoons;
Vanilla sugar – 1 sachet.

Preparation:

Cool the sour cream and cream in advance - they should be at the same temperature. Now let's begin the beating procedure. Pour the cream into a saucepan or bowl, add sour cream and place the saucepan in ice water or even crushed ice. We begin to beat the creamy sour cream mixture with a whisk or at low speed mixer until a fluffy and thick foam is obtained. Then, continuing to beat, gradually add sifted powdered sugar and vanilla sugar. A creamy version of sour cream will be an excellent filling for custard cakes, and it can also be used to decorate a cake.

Sour cream soufflé

This is a recipe for sour cream with gelatin. It turns out dense and can be used to decorate cakes and pastries. This cream soufflé can also be prepared as an independent dessert.

Ingredients:

Sour cream – 1 glass;
Powdered sugar - 4 tablespoons;
Gelatin – 1 teaspoon.

Preparation:

Just this recipe allows the use of not very fatty and not very thick sour cream. The thickener here will be gelatin. It must first be soaked in a small amount of water (about half a glass) and left to swell. Dissolve the swollen gelatin in a water bath or in the microwave and cool it a little. While the gelatin is cooling, beat the sour cream with powdered sugar and vanilla, and now, continuing to beat, pour in the gelatin.

If you are making this type of cream for a cake, then use a springform pan. Place the cake in it, pour the cream on top and put the pan in the refrigerator. This will give you a cake with a layer of sour cream soufflé.

Butter and sour cream

If you need thick buttercream to decorate your cake, this recipe is perfect. Sour cream with the addition of butter holds its shape well, but does not lose the fluffiness and lightness inherent in traditional sour cream.

Ingredients:

Sour cream;
Butter;
Milk;
Powdered sugar.

Preparation:

All ingredients for this cream are taken in equal quantities, for example, one glass each. To prepare it, mix milk, sour cream and butter in a saucepan. Important! All these foods should not be cold. Therefore, take them out of the refrigerator in advance so that they warm up to room temperature. So, mix the milk with sour cream and butter and beat lightly. Then add powdered sugar and beat at high speed until fluffy. At the end of whipping, you can add any flavoring to the cream - vanillin, rum or fruit essence, cognac or liqueur.

Other options for sour cream

Taking the recipe for traditional sour cream as a basis, you can prepare it in various versions. If you add cocoa powder while whipping, you get chocolate cream. By adding coffee, you will make coffee cream. If you combine sour cream with cottage cheese, it will become sour cream and curd cream. And sour cream combined with boiled condensed milk is sour cream creme brulee.

Sour cream with fruits and berries is also very tasty. Raspberries, strawberries, peaches, blueberries, cherries, applesauce - all this can be used for light and very tasty sour cream. Try it and don't be afraid to experiment. Cook with pleasure and bon appetit!

Sour cream for cake

Classic sour cream for cake - see step-by-step recipe, as well as unique tips on ingredients and use of 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 sweet 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 full-fat sour cream (at least 20 percent) with the addition of fine-grained sugar. This is the perfect combination for your cake, cupcakes and pastries. It can be used not only for filling, but also for coating and leveling the surface of the finished cake. Such an airy, delicate miracle is made with fruits and berries in season. However, 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 step by step so that it is sufficiently viscous, stable and thick. If this problem is easily solved for eggs - to thicken them, just beat them with sugar, then what to do with sour cream?

Today I decided to write a detailed guide to answer all the 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

Sour cream for 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. This will allow you to quickly strain off excess whey.

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 mass, because after this, even an ordinary sponge cake on the table 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 for cakes and pastries without spending a lot of 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 mixed milk, which invariably 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.

I never thought that you could make sour cream, but it turns out you can do it anyway) The first recipe I’ll share today is sour cream custard. How delicate in structure and taste it turns out cannot be expressed in words. Perfect for sweets and other delicacies.

So, to prepare the cream we will need:

Sour cream 20% fat - 300 g
Large egg - 1 pc.
Flour - 2 tbsp. l.
Granulated sugar - 120 g
Vanilla extract - 0.5 tsp.
Butter - 160 g

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place in a water bath and stir until thick.

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

Separately, beat the butter until white.

Add the custard base, cooled to room temperature, in small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

Cream soufflé with sour cream

Ingredients:

Sour cream 20% fat - 400 g
Granulated sugar - 6 tbsp. l.
Vanilla sugar - 8 g (one small bag)
Instant gelatin (I use Dr. Oetker) - 10 g
Milk (or cold water for soaking gelatin) - 80 g

How to prepare sour cream soufflé for cake:

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

You may have to experiment with sour cream from several manufacturers before you get a fluffy cream soufflé. For example, some housewives achieve this result only with high-fat farm sour cream, while for others the ideal fat content is 15%. In any case, you will succeed in creating a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip up and remains liquid). The quality of sour cream is determined only by how porous and airy such a cream will be.

I usually use sour cream like in the photo.

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

Dissolve gelatin (10 g) in cold milk or water (80 g).

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

Attention! Gelatin cannot be overheated, otherwise it will lose its properties! It is enough to heat it to a temperature of 60 C.

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

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

Rounding out my top three favorite sour cream based creams is cream cheese.

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

Sour cream cheese

Full-fat sour cream (fat content 20% and above) - 500 g
Sugar - 0.5 cups (use a 250 ml faceted glass)
Curd cheese - 220 g
Vanilla extract - 1 tsp. (can be replaced with vanilla sugar)

How to make cream cheese with sour cream

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

If you use sour cream with a fat content of 30%, you don’t have to weigh it out.

Place sour cream, sugar in a large bowl, add vanilla extract, beat all ingredients to soft peaks at high speed. Then reduce the speed and add curd cheese, continue mixing at low speed. That's it, the cream is ready!

I hope these recipes will help you prepare delicious cakes for your family and friends. Have fun cooking, and if you have any questions, feel free to ask.

Bon appetit!

You can prepare delicious sour cream for a cake at home in a matter of minutes. It is simply a godsend for lovers of “quick” cakes. You can buy ready-made cake layers in the store, decorate them with fruits or chocolate - and in 10 minutes your birthday cake is ready!

When my friends ask me how to make delicious sour cream and sugar cream for a cake, I give them this proven recipe. Despite its apparent simplicity, it has its own secrets. In this recipe, I will tell you how to make sour cream for a cake thick so that it holds its shape well.

Sour cream for cake

Kitchen appliances and supplies: mixer, bowl, glass, spoon.

Ingredients

How to choose the right products

High-quality sour cream should contain only sourdough and cream.
The higher the percentage of fat content, the better. Ideally – 30%.

Always look at the shelf life - the shorter this period, the healthier and more natural the dairy products are. Sour cream, which can be stored for a month or more, contains many additives and a minimum of nutrients. The maximum storage period should be no more than 1 week.

A high-quality product has a uniform consistency and a pure milky taste with a slight sourness, without bitterness or excessive acidity.
Choose finely crystalline sugar, it will dissolve faster. Or you can prepare sour cream with powdered sugar for the cake.

Step-by-step preparation

Recipe video

After watching this video, you can prepare sour cream for a cake as easily and quickly as a professional pastry chef.

If you do everything correctly and the sour cream does not thicken, add a packet of thickener to it and beat for a couple more minutes.
If you need to get a very thick cream for decorating confectionery products, such as cupcakes, use weighed sour cream. To do this, place it in several layers of gauze and place it in a colander in the refrigerator for at least 2-3 hours.
If you only have coarse sugar, you can grind it in a blender or coffee grinder.

Use Cases

Sour cream is perfect for... Honey cakes have a dry consistency, so for good soaking, prepare a double portion of cream.
Prepare for the children. It is not only tasty, but also very healthy, thanks to the carrots in its composition.
This cream is also prepared for cakes and is very easy to prepare, as well as for many other cakes.
You can prepare desserts such as “Prunes with nuts”, “Sour cream delight with fruits” and others. They are served in bowls and decorated with berries, fruits and chocolate.

Other cooking options

In addition to this basic recipe, there are many other cooking and filling options. If you replace half the sour cream with pureed cottage cheese, you will get a delicious cake cream.
To prepare, replace part of the sour cream, but no more than half, with condensed milk. In this case, add sugar to taste.
You can add a little sifted cocoa - you get a gorgeous chocolate taste.
Coffee lovers will rightfully appreciate coffee cream by adding a few spoons of instant coffee to the sour cream before whipping.
You can also add chopped nuts or berry puree, rubbed through a sieve.

I hope you don’t have any more questions about how to make sour cream for a cake. If there are any left, write in the comments, I will be happy to answer them. Delicious cakes and desserts to you!

Sour cream has many benefits. Firstly, the process of preparing this cream is very simple and takes little time, so even a novice housewife can handle it. Secondly, making sour cream requires very simple and affordable ingredients. Thirdly, this cream is quite versatile. Those with a sweet tooth can make it very sweet, and those who don’t really like sugary sweetness make sour cream with a small amount of granulated sugar. And the biggest advantage of sour cream is that it goes well with cakes made from any dough. Moreover, thanks to the sour cream cream, even those cakes that were overcooked in the oven and turned out to be dry are perfectly soaked.

In order to prepare sour cream, you just need to combine all the necessary ingredients in a bowl and beat them thoroughly with a mixer until a fluffy, homogeneous mass is obtained. It would seem, what could be simpler? But there are a huge number of recipes for making sour cream. Sour cream can be made with gelatin, cottage cheese, milk cream, or condensed milk. It can even be custard. So here, too, your culinary imagination will have room to roam.

Sour cream - product preparation

To prepare traditional sour cream, you will need sour cream and granulated sugar. Sour cream should be fatty, thick and, of course, fresh. Sour cream with a low fat content will not whip up, the cream will turn out liquid and will simply drain from the cakes. If it so happens that you only have low-fat sour cream, then you will have to use a thickener for the cream. In order for the granulated sugar to dissolve faster during the beating process, it is recommended to replace it with powdered sugar.
To prepare a more complex sour cream, you may need ingredients such as cottage cheese, condensed milk, butter, chicken eggs, potato starch, berries, fruits, nuts, chocolate, cocoa powder and much more.
If you want the cream to harden well and keep its shape, then you can’t do without gelatin.
Sour cream - the best recipes

Recipe No. 1. Sour cream

We bring to your attention the easiest to prepare sour cream recipe. This cream goes well with any cakes and will always be a win-win option.
To prepare sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Powdered sugar - 200 grams.
3. Vanilla sugar - 10 grams.
Cooking instructions:
Pre-cool the sour cream in the refrigerator. In a deep bowl, combine chilled sour cream, powdered sugar and vanilla sugar. Beat all ingredients with a mixer until a thick, homogeneous cream is obtained.
Sour cream is ready!

Recipe No. 2. Custard sour cream

A very original recipe for making custard based on sour cream. This cream turns out very tasty and perfectly soaks the cake layers.
To prepare custard sour cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Chicken eggs - 1 piece.
3. Granulated sugar - 130 grams.
4. Wheat flour - 2 tablespoons.
5. Butter - 150 grams.
Cooking instructions:
1. Place sour cream in a bowl, beat in one chicken egg, add sifted flour and granulated sugar. Mix everything thoroughly until smooth. Place the bowl in a water bath and heat its contents until thickened, stirring constantly. Make sure there are no lumps. When the mass has become thick enough, remove the bowl from the water bath and leave to cool.
2. To prepare custard sour cream, we need softened butter, so it must first be removed from the refrigerator. Place the soft butter in a bowl and beat with a mixer. In small portions, begin to add the butter into the bowl with the cream, while working with a mixer. The mass should become fluffy and homogeneous.
Custard sour cream is ready!

Recipe No. 3. Lemon sour cream

Thanks to lemon, the cream becomes aromatic and refreshing. This cream is ideal for those who do not like too sweet cakes.
To make lemon sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Condensed milk - half a can.
3. Half a lemon.
Cooking instructions:
Before preparing the cream, keep the sour cream in the refrigerator for several hours. Place the cooled sour cream in a bowl and beat with a mixer. We wash the lemon under running water, then pour boiling water over it and squeeze the juice out of it. Pour lemon juice into the whipped sour cream in a thin stream and add condensed milk. Beat everything thoroughly again until you get a fluffy, homogeneous cream.
Lemon sour cream is ready!

Recipe No. 4. Sour cream with gelatin

Sour cream with gelatin holds its shape well and does not spread.
To prepare sour cream with gelatin you will need the following ingredients:
1. Sour cream - 500 grams.
2. Granulated sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour half a glass of cold water into the gelatin and wait until it swells. Then place the bowl with gelatin in a water bath and heat it with constant stirring until the gelatin is completely dissolved. After this, remove the bowl from the water bath and cool.
2. Pre-cool the sour cream, then transfer it to a deep bowl, add granulated sugar and vanilla sugar. Beat everything until smooth and thick and the sugar is completely dissolved. Pour gelatin into the resulting mass in a thin stream and beat again. We immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!

Recipe No. 5. Strawberry sour cream

Another recipe for sour cream with gelatin, this time the cream will be strawberry. Perfect for making light summer cakes.
To make strawberry sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Fresh strawberries - 500 grams.
3. Granulated sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. Wash the strawberries under running water, remove the stems and cut into small pieces. If the strawberries are not large, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice and leave for twenty minutes until it swells. Place the bowl of swollen gelatin in a water bath and heat until the crystals are completely dissolved. Remove the bowl from the water bath and leave to cool.
3. Transfer the pre-cooled sour cream into a deep bowl, add granulated sugar, and beat until smooth and fluffy. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream and mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, put them in the refrigerator for thirty minutes and serve as a dessert.
Strawberry sour cream is ready!

Recipe No. 6. Sour cream with cream

Incredibly tender, airy, moderately sweet cream with a pronounced creamy taste will be a wonderful decoration for any cake or dessert.
To prepare sour cream with cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Dairy cream - 300 ml.
3. Granulated sugar - 100 grams.
Cooking instructions:
Pre-cool the bowl in which the cream will be prepared in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick and fluffy. Then gradually introduce granulated sugar, while continuing to operate the mixer. When the sugar has completely dissolved, add sour cream to the resulting mass. Beat everything together thoroughly again until a homogeneous cream is obtained.
Sour cream with cream is ready!

Recipe No. 7. Sour cream with cottage cheese and peaches

This curd and sour cream cream is perfect for a pie that will be baked in the oven.
To prepare sour cream with cottage cheese and peaches you will need the following ingredients:
1. Sour cream - 200 grams.
2. Cottage cheese - 400 grams.
3. Peaches - 3 pieces.
4. Potato starch - 1 tablespoon.
5. Granulated sugar - 100 grams.
6. Chicken eggs - 2 pieces.
Cooking instructions:
1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to the bowl with cottage cheese, beat with a mixer until smooth. Now beat two chicken eggs and potato starch into the resulting sour cream and curd mass, and beat everything together again.
2. Wash the peaches under running water, cut them, remove the seeds. Cut the peaches into small pieces, put them in the cream and mix. To prepare this cream, you can also use canned peaches. In this case, granulated sugar may not be added at all. This cream goes well with any pie dough.
Sour cream with cottage cheese and peaches is ready!

1. Ideally, homemade sour cream should be used to prepare sour cream. Store-bought sour cream contains whey, which can make the cream runny. Therefore, if you use store-bought sour cream, you must first weigh it out. To do this, line a colander with gauze folded in several layers. Place the sour cream on the gauze and tie the ends tightly, leave the sour cream for several hours, during which time all the whey should drain off.
2. Pre-cooled sour cream whips much better and faster.
3. Whip homemade sour cream carefully; the main thing here is not to overdo it, otherwise you risk turning the sour cream into butter.
4. Often granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To prevent this from happening, use powdered sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. The cottage cheese must be ground through a sieve several times to ensure that the cream is homogeneous without any curd grains.
6. To give sour cream a rich, creamy taste, add heavy dairy cream or soft cream cheese.