Sour cream for cake made from homemade sour cream. Sour cream for cake (honey cake, sponge cake, etc.)

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 making 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 mass.
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 frosting 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 the traditional sour cream impregnation 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. In addition, to get a colored cake filling, you can add food coloring to the list of ingredients.

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 a fluffy mass by turning on the whisk speed at high speed.

Custard

When frozen, sour cream custard turns out to be very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard cream 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.

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Products for cream:

Full-fat sour cream - 400 g (from 20% fat content and above)
Powdered sugar - 300 g
Vanillin or vanilla sugar - 1 tsp.

How to make sour cream for a cake:

1. Prepare the products: sour cream and powdered sugar. I used store-bought sour cream, which I did not separate from the whey.

For liquid cream, you can use regular sugar. But in this case, the cream will turn out with grains of sugar. It will take them a long time to completely dissolve. For medium or thick cream, it is better to use powdered sugar. It dissolves well in sour cream.

For a thick cream, buy full-fat homemade sour cream, which will hold a spoon. Or place the store-bought one in a sieve for several hours so that all the whey drips out.

2. Place sour cream and powdered sugar in a large container.

3. Mix with a spoon until smooth.

4. Beat with a mixer for 10 minutes.

5. That’s it, the sour cream for the cake is ready! You can safely coat the cakes and even cover the top of the cake.

The cream does not spread, but is not very thick.

6. For coconut lovers, you can add coconut flakes to the cream. And cover the top layer of the cake with this mixture.

Now you know how to make sour cream for a cake. It will make any cake delicious and homemade.

Works well for soft sponge cakes.

In Slavic confectionery, a large role to this day is given to sour cream, the recipe for which, despite its apparent simplicity, has an amazing taste, and also has beneficial properties. Sour cream for cake, in addition to its taste and the fact that the recipe is quite simple, we can say that it is also the best cream in terms of soaking cakes. This product is also safe due to the absence of dyes, preservatives, and raw eggs. It should be noted that the cream is easily digestible. This option can be used both for sponge cakes, shortbread cakes, and for waffle rolls.

This article is devoted to the question of how to prepare sour cream at home, from the classic version to cream with the addition of mascarpone.

Rules for preparing sour cream

How to make sour cream correctly, without needlessly spoiling the ingredients?

Let's consider the basic rules and requirements.

Sour cream for cake must meet the following requirements:

In appearance, it should be of a uniform texture, thick and in no case spread;

The taste of the product should be balanced with sweetness and harmoniously combine with other components of the dessert.

The correct recipe for sour cream is based on using quite high fat content of sour cream as ingredients, and it is also better to use powdered sugar instead of sugar. It should be noted that the use of powdered sugar will give the product a more delicate, and one might even say melting, texture.

In order to get a thick cream, you need to focus not only on the fat content of the sour cream product, but also on the absence of whey in it. Therefore, before starting cooking, it is better to hang it over some container with gauze and let the whey drain for 3-4 hours, which will allow you not to use either cream or thickener during the cooking process. Sometimes sour cream soy cream is used to prepare a sour creamy product - in fact, it is a soy version of regular sour cream.

Ten recipes for your cookbook

Classic cream

The recipe for the classic version is quite simple.

In order to prepare a delicious sour cream, you only need two ingredients: 500 grams of sour cream product (thick sour cream or soy cream) and 1.5 cups of sugar or powdered sugar. For preparation, chilled sour cream is used. At the initial stage, regular or soy sour cream is mixed with sugar or powdered sugar and they must be beaten using a mixer. In this case, it is necessary to strictly control the thickness of the cream. It is necessary to finish whipping the cream when its consistency is at butter level. If you miss the moment, the product may begin to separate, and it will no longer be suitable for soaking the cake.

If you nevertheless purchased sour cream that was not fat enough, and because of this the creamy substance turned out to be quite liquid and spreads, the situation can be corrected by adding a thickening agent containing starch along with sugar.

Sour cream with mascarpone

The recipe for mascarpone cream has come into use quite recently.

But we can say that the resulting product has a very light and refined taste. With mascarpone you can prepare a creamy substance with cream, with chocolate, with condensed milk, but the most relevant is the combination with sour cream. Sour cream for sponge cake with the addition of mascarpone will not leave you indifferent. Also, this product can be used not only for layering cake layers, but also for cakes, muffins, and filling wafer rolls.

The process of preparing the creamy substance with mascarpone will not take you much time. To do this, you will need only three ingredients: 700 grams of 25% sour cream, 250 grams of mascarpone, 1 cup of sugar or powdered sugar.

Initially, to prepare a cream product, it is necessary to remove as much whey as possible. For this we need a sieve and a towel. A towel is spread over the sieve and sour cream is poured into it. After which it is covered with the edges of a towel and placed in the refrigerator for several hours. During this time, the fabric absorbs the whey, and part of it flows into the sieve, leaving the product of the required consistency in the towel for preparing the cream. After this, the sour cream is placed in an enamel bowl, sugar is added, and whipped with a mixer using the maximum mode until a homogeneous mass is obtained. Mascarpone is added to the sweet mass with sour cream and whipped again, but in slow motion.

So, the mascarpone cream turned out to be quite thick, fluffy and easy to apply to the surface of the cake. Sour cream for sponge cake with the addition of mascarpone will make your dessert unique and will help you surprise your guests at the festive table.

Protein-almond cream

The recipe can diversify the sour cream for sponge cakes and give your dessert a unique taste.

To prepare a protein-almond cream product from sour cream you will need:

about three glasses or 750 milliliters of sour cream, about half a glass of granulated sugar, two glasses of almonds and 3 chicken eggs.

First, three chicken eggs are taken and the whites are separated from the yolks. The whites are placed in the refrigerator and cooled. It should be noted that only proteins will be used in the protein cream product.

Sour cream is poured into an enamel bowl and, using a mixer, whipped together with egg whites and sugar. At the same time, the nuts are roasted and then crushed in a blender. After this, you need to mix the almonds and the protein-sour cream mixture.

Protein-almond cream made from sour cream can be used not only for layering sponge cakes, but also for waffle rolls, and also as a separate dessert.

Yogurt cream with sour cream

The popularity of yogurt in making cake creams is based mainly on the fact that it has a refreshing tart taste and a pudding-like texture.

The recipe for this product does not require any special skills.

Even a novice pastry chef can prepare a light yogurt cream on a sour cream base. At the same time, it will turn out thick and can be used for both sponge cakes and waffle cakes.

To prepare it you will need the following ingredients: 400 grams of 25% sour cream product; one heaped glass of sugar; 100 milliliters of homemade yogurt; two tablespoons of cocoa; 1 package of gelatin and half a glass of boiled water.

At the initial stage, dissolve a pack of gelatin in half a glass of boiled water and leave for a few minutes. At the same time, beat the cooled sour cream with a mixer until an airy foam forms. When preparing a product from store-bought sour cream, use a towel and a sieve to remove the whey from it. Next, without stopping whisking, add sugar to the sour cream.

The gelatin is heated over a fire, but care must be taken so that it does not boil. Before adding it to the sour cream mass, you need to cool it a little, and then pour everything out, also whisking.

Separately, yogurt is mixed with cocoa and added to the resulting mass. After that, the sour cream yoghurt product is put in the refrigerator for an hour, and it is ready for use.

Sour cream with gelatin

The recipe is not particularly complicated, but it will allow you to get a thick, non-spreading cream.

It will require:

one teaspoon of gelatin, half a glass of milk, about 300 grams of sour cream product, four tablespoons of powdered sugar, one teaspoon of vanilla sugar and 3 drops of aromatic essence with almond flavor (or any other at the discretion of the confectioner).

At the initial stage, gelatin is poured with milk and set aside until it swells (for about forty minutes, and if you use the quick-dissolving version of gelatin, then for five minutes). Then heat it using a water bath until the grains are completely dissolved, but be sure to avoid letting it boil. Subsequently, set the gelatin aside and allow it to cool to room temperature.

Mix sour cream, powdered sugar and vanilla sugar in an enamel bowl. This mixture must be whipped using a mixer. Without stopping whipping the sour cream mixture, slowly pour in the cooled gelatin mass in a thin stream. At the very end, the aromatic essence is added and the product’s readiness can be stated.

Cranberry cream

This recipe will appeal to lovers of sourness.

To prepare this option you will need:

about 200 grams of sour cream, 150 grams of sugar, and 75 grams of cranberries.

Cooled sour cream is mixed with sugar and whipped with a mixer until the grains completely disappear. Prepared and washed cranberries are rubbed through a sieve and added to the cream. All this is thoroughly mixed and whipped.

Curd cream with sour cream

The recipe will not take you much time to prepare, but the result will be an airy and at the same time healthy creamy product.

To prepare it you will need:

250 grams of 20% sour cream product, 200 grams of cottage cheese, 100 grams of powdered sugar and one glass of nuts.

Take fresh curd mass and sour cream, beat them with a mixer until a homogeneous mass is formed. After this, without turning off the mixer, add powdered sugar and walnuts previously crushed in a blender and mix it all very well and beat until the creamy substance thickens.

Honey cream with sour cream and sea buckthorn

To prepare this recipe you will need the following ingredients:

one liter of 25% sour cream product, 1 tablespoon of natural honey and 300 grams of sea buckthorn jam.

To prepare, pass sea buckthorn jam through a sieve. Add sour cream and honey to it and beat it all with a mixer until a homogeneous mass is formed. After this, the creamy product must be cooled using a refrigerator.

Cream with sour cream and raisins

To make the cream according to this recipe we will need:

150 grams of 25% sour cream product, 300 grams of sugar, 40 grams of gelatin powder, 300 milliliters of water, 50 grams of raisins, choice of cherry or apricot flavored sauce and vanilla.

First, the gelatin powder is soaked in water and set aside until it swells (about forty minutes). Then it is heated in a water bath until the grains completely disappear. Subsequently, the gelatin mixture is cooled.

Pre-cooled sour cream is whipped with sugar or powdered sugar and vanilla. At the same time, the raisins are crushed using a blender and mixed with the sour cream mixture, and gelatin is slowly added to it. It all gets churned up. After applying to the cake, cherry or apricot flavored sauce is applied directly to the sour cream cream. This cream can also be used as a separate dessert.

Cream with sour cream, butter and condensed milk

To prepare you will need:

about 200 grams of 25% sour cream product, 200 grams of butter, half a can of milk with sugar or, in common parlance, condensed milk and 300 grams of pre-chopped nuts.

At the first stage, butter is whipped with condensed milk. When preparing, you can use either regular pasteurized milk with sugar or boiled condensed milk. It all depends on the taste of the pastry chef. Then sour cream is added to the resulting mixture and everything is whipped until fluffy.

Roasted crushed nuts are added to the sour cream cream and the whole mass is mixed thoroughly.

We wish you good luck and bon appetit.

The history of biscuit baking technology dates back to 1615, and to this day it has not changed significantly. There are seven main types of layers for sponge cakes, but even the familiar sour cream for a sponge cake can be delicious in different ways (chocolate, banana, cottage cheese or condensed milk flavor).

Classic sour cream has only two ingredients: sour cream and sugar. You can add a little vanilla powder or vanilla sugar for flavor. Despite the simplicity of the composition, not many housewives make the cream thick and fluffy. A detailed study of the cooking rules will help you find out what mistakes were made.

The proportions of ingredients for sour cream are defined as 1:2, that is, for one part of sugar, there should be twice as much sour cream. Of course, those with a sweet tooth are not prohibited from increasing the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To layer and cover one medium sponge cake you will need:

500 g sour cream;
250 g granulated sugar;
5 g vanilla sugar.

Secrets of technology and preparation:

The final result largely depends on the quality of the products, so sour cream must be of high quality; in no case can it be replaced with a sour cream product. Only sour cream with a fat content of 30% or higher is suitable for this cream. Before cooking, be sure to cool it very well.
Place the almost ice-cold product in a large bowl (it can also be kept cold) and add sugar. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powder, the cream will whip up faster with them.
Next, the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives act a little differently: first beat the sour cream at medium speed until fluffy, and then slowly add sugar, continuing to beat at maximum speed. In both cases the result will be the same.

Recipe with gelatin

Sour cream with gelatin will help out when you cannot find sour cream with a high percentage of fat content. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will differ from the classic version, but the result will still be excellent and without extra calories.

List and proportions of necessary products:

500 ml sour cream;
200 g sugar or powder;
200 ml milk (can be replaced with water or whey);
35 g instant gelatin.

How to cook:

First you need to prepare the gelatin. Pour it into a medium-sized bowl and pour cold milk on top. Mix everything well and leave to swell for 5 to 20 minutes, depending on the recommendations on the package.
Meanwhile, sour cream and sugar are mixed in a separate bowl. Whip this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, the mixture may be very liquid. There is no need to be afraid of this, gelatin will fix everything.
Place the container with the swollen cream thickener in a water bath and heat until a liquid, homogeneous mixture is obtained. Gelatin should absolutely not be allowed to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture should be left to cool to 37-40 degrees.
Pour the slightly cooled mixture into the sour cream and sugar in a stream, continuing to beat until smooth. Let the finished cream cool a little (about five minutes) in the refrigerator and you can coat the cakes with it. You should not wait until it cools completely, as in this case the cake will come out dry and unsaturated.

With condensed milk

Classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to overbeat it and get a sweet butter. This will not happen if you replace the sugar with condensed milk. It is important to use only high-quality natural products with a high percentage of fat content.

Ingredients used in the cooking process:

500 ml high fat sour cream (from 30%);
100 ml sweetened condensed milk;
30 ml cognac.

Cooking method:

All ingredients and equipment for preparing the cream must be chilled, so in a cold bowl combine sour cream and condensed milk from the refrigerator.
Beat the sour cream and milk mixture until thick. To prevent the cream from separating, it is better to beat it not with a mixer, but with a hand whisk. It is better to do this in an ice bath, placing a bowl with the ingredients over another filled with ice and cold water.
Even with hand whisking, after 5-6 minutes the cream will have the desired consistency. All that remains is to add a little cognac to it and distribute it in the total mass with a few circular movements.

Alcohol should not be added to the cream if the cake is being prepared exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream-banana layer

The addition of an exotic fruit (banana) makes the taste of the usual sour cream unusual and delicious. Preparing such a layer for sponge cakes is not difficult; the only difficulty that may arise is the darkening of the bananas. To prevent this from happening, sprinkle the fruit with lemon juice before preparing the cream.

The ratio of products in the cream:

200 ml sour cream 20% fat;
200 g ripe bananas;
50 g powdered sugar;
10 g vanilla sugar.

Cooking sequence:

Beat the sour cream into a fluffy mass along with vanilla sugar and powdered sugar, not forgetting to cool the main ingredient and the mixing bowl.
Peel the bananas and puree using a blender. Of course, you can simply mash them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
Mix sour cream and banana puree, beat everything with a mixer again. Delicious sour cream with banana flavor is ready.

Curd and sour cream

This cream is a favorite among both those with a sweet tooth and those who watch their figure. It does not have many calories compared to its other sour cream counterparts, and the taste is very delicate and velvety, melting in the mouth.

To prepare curd and sour cream for sponge cake you need to take:

400 g of non-grain cottage cheese;
100 g granulated sugar (a little more according to your taste);
200 g fat sour cream;
vanillin or vanilla sugar to taste.

Cooking step by step:

The main time spent in the cooking process will be spent on preliminary preparation of products. So, the cottage cheese needs to be given a more uniform structure. To do this, you can twist it through a meat grinder, press it through a fine sieve, or beat it with a blender.
Ideally, so that the sweetness is evenly distributed throughout the cream, the sugar should be ground into powder. If the sour cream is not very fatty, it is better to weigh it out first. Weighing out sour cream is the process of getting rid of excess whey, which results in an increase in fat content and density of the product. To obtain weighed sour cream, it is poured into a colander placed over an empty container and covered with several layers of gauze. This design is left overnight in the refrigerator.
Place the prepared ingredients into one bowl or other container of a suitable size and beat with a mixer until smooth. In a few minutes the cream will be ready.

Chocolate sour cream

Chocolate lovers can make a mega chocolate sponge cake by topping the chocolate sponge cake with chocolate sour cream. For this cream, you can use sour cream of any fat content, but depending on it, you will need a little more or a little less powdered sugar to get the desired consistency of the mixture.

Products for the chocolate-sour cream layer of sponge cakes:

100 ml sour cream;
150 g dark chocolate;
50 g butter;
10 g vanilla sugar;
3 g table salt;
280-300 g of powdered sugar.

Algorithm of actions:

Melt the dark chocolate along with the butter in a steam bath or in the microwave, stir until the mixture is smooth, and cool completely.
Stir sour cream, vanilla sugar and table salt into the cooled mixture of butter and sour cream. Then, while beating the mixture with a mixer, gradually add powdered sugar in small portions. Beat the cream very thoroughly until the required fluffiness and thickness are achieved.

Custard sour cream - step by step recipe

This cream got its second name “Ice Cream” for its delicate taste, reminiscent of ice cream. When finished, the cream is moderately dense, ideal for creating thick creamy layers between sponge cakes or for decorating various cakes.

To prepare “Ice cream” you need the following products:

300 g sour cream 20%;
1 chicken egg;
120 g crystal sugar;
20 g vanilla sugar;
50 g wheat flour;
200 g butter.

Progress:

In a thick-walled saucepan, mix sour cream, raw chicken egg, both types of sugar and flour. Stir everything well so that there are no lumps;
Place the pan with the mixture in a steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
After thickening, remove the sour cream from the steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
Separately, beat the softened butter into a fluffy mass and gradually add the custard base into it. Whisk everything together. It would be good to let the cream stabilize in the cold overnight and you can start decorating the cake.

It is difficult to find a person who has not tried a cake with a sweet sugar and sour cream filling. It seems to take you back to childhood, when there was not such a huge variety of products, and housewives came up with entire culinary masterpieces “out of nothing.”

Preparing cream for a cake with sour cream and sugar is not difficult, however, in order for the resulting mass to fully meet your expectations, you need to be patient. In addition, it is important to choose the right and freshest ingredients.

Making cream from sour cream and sugar

The fermented milk base should be fat (over 30%) and thick.

We will need:

500 grams of sour cream. The product should be as fresh as possible - if the sour cream has been in the refrigerator for several days, it is not suitable for cooking;
200 grams of granulated sugar.

Prepare a classic cream of sour cream with sugar:

We take the fermented milk product out of the refrigerator. Beat with a mixer or blender for 4-5 minutes.
Add granulated sugar and beat for another five minutes.
Ready.

How to determine that the mass is ideal and will not spoil your culinary creations? The finished cream with sour cream and sugar should be fluffy, strong and homogeneous. Try spreading a little on your finger - the sweet mass should not flow down.

How to diversify the taste of cream

We offer several options for interesting additions to the base that will make its taste even more interesting:

Nuts. This could be almonds, cashews, hazelnuts or walnuts, for example. The nuts need to be dried in the oven and chopped as much as possible. To prevent the finished cake from being too cloying, the amount of granulated sugar needs to be reduced by about one and a half times compared to the base one (see above for how to make the main cream with sour cream and sugar).
Lemon juice. 2 tablespoons of juice and grated zest of one citrus are enough to give the cake layer a subtle and unique lemon aroma.

A little trick from experienced housewives: If you can't find store-bought sour cream that works, mix it with an equal amount of heavy cream or homemade sour cream product. You will get the ideal consistency and fat content for preparing the base. Proportions for