Sour cream comes in different varieties. The easiest way is to grease the cake layers with thick sour cream.
But you and I are not looking for easy ways and will make incredibly tasty sour cream!
Simple recipe with sugar
Sour cream – 0.5 liters
Powdered sugar – 1 cup
Vanillin – 1 sachet
1. Choose the richest and thickest sour cream for the cream. If your sour cream is runny, then let it sit for a day or strain off the excess liquid, discarding it in a colander with gauze.
2. While whipping sour cream at low speed, add vanillin and powdered sugar.
3. Continue beating until the cream becomes fluffier. But don’t overdo it with whipping, otherwise you risk getting butter instead of cream. 😉
The mixture should turn out a little liquid, because the highlight of sour cream is that the cakes are completely saturated with creamy deliciousness and turn out juicy and tender. However, if you are not satisfied with the fluidity of the cream, you can thicken it by adding a packet of cream thickener to the above products. Sour cream with gelatin and butter also turns out thick (you can read these recipes below).
Vanillin can be replaced with vanilla extract, cinnamon, nuts, grated chocolate, syrup.
Sour cream with berries
Sour cream – 0.5 liters
Sugar – 1.5 cups
Fresh (or frozen berries) – 1 cup (more is possible)
1. The berries should be washed, cleaned of stems and seeds. The most delicious creams are made with strawberries and cherries.
2. Beat berries, sour cream and sugar in a blender.
3. If desired, you can add pieces of berries to the prepared sour cream and berry cream.
4. Use the cream immediately after preparation.
Step-by-step recipe with dried fruits
Sour cream – 0.5 liters
Sugar – 1 glass
Dried fruits – 1 cup
1. Prepare dried fruits: rinse, soak for 15 minutes in warm water, rinse again.
2. Now they can be cleaned of seeds, stalks and other inedible parts of the fruit.
3. Mix sour cream with sugar.
4. Chop the dried fruits into small pieces and pour in the sour cream mixture.
5. Let the cream sit for at least half an hour in the refrigerator. The longer the cream sits, the more it will be saturated with the aromas of dried fruits.
The most popular is sour cream with prunes. We also advise you to pay attention to kumquat; with it, sour cream acquires an amazing citrus taste.
Sour cream + jam
The simplest recipe for sour cream: mix sour cream and your favorite jam in equal proportions. Fast and tasty! You can grease the cake.
Chocolate cream with sour cream and butter
Sour cream – 1 glass
Sugar – 1 glass
Cocoa – 0.5 cups
Butter – 200 gr.
1. Sour cream, sugar, cocoa and 50 gr. Place the oil on medium heat and stir.
2. Cook the mixture until it thickens.
3. Cool.
4. Beat the butter at room temperature, softened, until it becomes fluffy and slightly increases in volume.
5. Add the cooled chocolate mass. Whisk until the mixture is smooth.
Note: It turns out no less tasty.
Recipe with banana and condensed milk
Sour cream – 1 glass
Sweetened condensed milk – 1 cup
Banana – 2 pieces
Sour cream recipe step by step:
1. Bananas should be peeled and cut into pieces.
2. Lick bananas, sour cream and condensed milk into a blender.
3. Beat until smooth.
Sour cream recipe with gelatin
Sour cream – 0.5 liters
Powdered sugar – 1 cup
Vanillin – 1 sachet
Cream – 3 tablespoons
Gelatin – 5 gr.
1. Beat sour cream, powder and vanillin.
2. Pour gelatin with cream and leave for 10 minutes to swell.
3. Heat the cream over medium heat until the gelatin has melted into the cream. Do not let the mixture boil, otherwise the gelling properties of gelatin will disappear.
4. Let the cream with gelatin cool and pour it into the sour cream in a thin stream.
5. Leave in the refrigerator for 15 minutes. The cream is ready for use.
Please note: if you add more gelatin to sour cream, you will end up with a soufflé rather than a cream. Which is no less tasty, but is used in confectionery not at all for soaking cakes, but as an additional layer.
Sour cream also makes an excellent product. Only this is another article and different ingredients.
Sour cream for cake can be recognized by its delicate texture and subtle sourness - this is a classic of the genre, for the preparation of which you only need sour cream and sugar.
The cream is mainly used for layering cakes (including pancakes), but also biscuits, cakes and a variety of pies.
The main thing here, of course, is sour cream. It should be fresh and fatty (from 25%). But any store-bought sour cream, no matter how fat it is, contains whey in one quantity or another. We need to get rid of this serum, otherwise we won’t get a thick cream. To do this, using a small colander, a clean thick cloth and a bowl, we will separate (weigh) the sour cream. This is the main secret of making sour cream for the cake.
Ingredients
- sour cream - 400 grams
- powdered sugar - 250 grams
Preparation
To make the sour cream very tasty
1. Beat cold sour cream. If you beat with a hand mixer, place the bowl in ice water or on ice - the result will be faster and more fluffier.
2. Do not use homemade sour cream for cooking - there is a high probability of getting butter and whey instead of cream.
3. If the sour cream is low in fat, add heavy cream in a 1 to 1 ratio or add a packet of thickener designed specifically for sour cream. The cream should be even fatter than sour cream = no less than 35%.
4. There is no need to use sugar - you risk that the grains will not mix properly and will “crunch on your teeth.”
Sour cream can be used to layer a variety of sweet dough products. Here is just a small list of cakes that use sour cream:
- sponge cake (“Smetannik”);
- honey;
- pancake;
- carrot;
- Lady Fingers Cake;
- cake with prunes;
- chocolate cake;
- banana;
- “Milk Girl” cake;
- "Ryzhik";
- "Turtle";
- "Monastic hut".
But it can also be used as an independent dish. In this case, vanillin and pre-soaked gelatin are added to the basic recipe, pouring it in a thin stream while whipping. Fruit purees, cocoa or coffee, chocolate and large pieces of nuts are also very good with sour cream. In a word, sour cream can only be the basis for obtaining a wide variety of flavors. It is more correct to speak in the plural - about sour cream for cakes and other baked goods.
Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - “sour cream”. It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.
Composition of sour cream
This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for honey cake and sour cream biscuits. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.
Standard sour cream is prepared from 3 required products:
- Fat sour cream.
- Powdered sugar.
- Vanillin.
How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.
Ways to make thick sour cream
How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:
- Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
- Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
- Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
- Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
- A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
- Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.
These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.
Recipes for thick sour cream impregnation
To prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and a pinch of vanillin. Additional components are taken in accordance with the recipes provided below.
and gelatin
How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.
Sour cream with added starch
How to make sour cream thick using starch? The above volume of ingredients will require only two teaspoons of powder. The chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of whipping, starch is added and whipped again. In order for the cream to set and thicken, it is put in a cool place for half an hour.
Impregnation with added oil
Another 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.
Sour cream with condensed milk
How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.
Sour cream using a thickener
How to make sour cream thick? Dry concentrated is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.
As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.
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).
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.
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.
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.
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!
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 was borrowed from the French language in the second half of the 18th century. The 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 fluffier 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 any other available method. 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