Cream sour cream with condensed milk. With various additives

Cream of sour cream and condensed milk is universal. It can be used for cakes and pastries, and as a sweet sauce for pastries or eaten with a spoon just like that. And if you freeze it, it will look like ice cream.

Delicate, melting texture of the cream will not leave indifferent any sweet tooth.

This cream is prepared very quickly and without special costs. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will save the cake from cloying. Addendum different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

Taste Info Syrup and cream

Ingredients

• Fatty sour cream (more than 20%) - 200 ml;
• Condensed milk - 1 can (200 g).

How to cook sour cream with condensed milk

Put the sour cream in a bowl and beat a little with a mixer so that it becomes more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until you get a fluffy mass.

Our cream of sour cream and condensed milk for the cake is ready. You can spread the cakes. Only they must be cooled down so that the cream does not “float”.

This was a classic cream recipe, perfect for a biscuit or puff pastry cake, as well as a honey cake.

Cream of sour cream, condensed milk and butter

Sour cream prepared with butter has a denser and more viscous texture and is suitable even for decorating a cake, and is also good for filling various cakes.

Ingredients:

• Sour cream - 200 ml;
• Condensed milk - 0.5 cans;
• Butter (no spreads, only real butter with a fat content of at least 72.5%) - 200 g.

Cooking:

The oil should be taken out of the refrigerator about half an hour or an hour before the preparation of the cream, so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to beat, and only then add sour cream. Beat everything together for another 10 minutes, until we get a homogeneous air cream.

If desired, you can add cocoa to the cream for a brown color or fruit for the desired color. Remember that the taste will change as well.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for sponge cake was stronger and thicker (and it sometimes turns out to be too liquid), you need to cook it with the addition of gelatin. They will be able to smear the layers and decorate the top of the cake.

Ingredients:

• Fatty sour cream - 200 ml;
• Condensed milk - 200 ml;
• Warm water or milk (regular, not condensed) - 50 ml;
• Gelatin - 1 tsp

Cooking:

1. First you need to dissolve the gelatin. Pour it with a little warmed milk or water and leave to swell (the required time is indicated on the package). After keeping the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing to a boil. Then you will need to cool the mass so as not to spoil the cream.
2. While the gelatin is cooling, mix and beat the sour cream with condensed milk, as in the classic recipe.
3. Now carefully add the gelatin and mix by hand or with a mixer at the lowest speed.
4. To thicken, we will remove the sour cream with condensed milk in the refrigerator for 2-3 hours, and then it will be possible to start decorating the cake.

Note to the owner:

• It happens that sour cream is too liquid, usually this happens if the sour cream is not fat enough. To avoid this, you need to get rid of excess liquid in advance: put gauze in 2 layers on a sieve, sour cream on it, and so leave it overnight.
• The prepared cream can be stored for 1 week in a tightly closed jar in a refrigerator.
• If you put freshly whipped cream of sour cream and condensed milk in bowls and decorate fresh berries makes a great holiday dessert.
• If adding cocoa, coffee or other loose ingredients, sift them with a strainer so that there are no lumps in the cream.
• Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
• A spoonful of cognac added to the cream will give it the taste and aroma of walnuts.
• Instead of sour cream for cream, you can use heavy cream, adding, if you want sourness, a little lemon juice.
• You can cook sour cream with boiled condensed milk, then the taste of the cream will resemble toffee, and its color will become beige. But due to the density of boiled condensed milk, the cream may not mix well enough, so in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted regular milk(also with active whipping).
• To give the cream of sour cream and condensed milk for the cake different colors and taste, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes.

Cream with condensed milk and sour cream is an excellent decoration for sweet pastries. There are many recipes for this product. Various flavors are added to give it a special taste. additional components- fruits, berries, chocolate, coffee, cheese, boiled condensed milk. Cream can be smeared with biscuit and pancake cakes, it is suitable for such popular cakes as "Honey cake" and "Napoleon". First you need to choose the right products and know some of the features of cooking.

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Classic recipe for cream of condensed milk and sour cream

A delicious cream can be quickly prepared from condensed milk and sour cream according to a simple recipe.

Ingredients:

• condensed milk - 300 g;
• sour cream - 200 g;
• vanillin - 1 pinch.

Step by step recipe:




This universal recipe cream for cake from sour cream and condensed milk. The product can be used for baking puff pastry, spread it biscuit cakes.



With various additives

Based on a product prepared according to classic recipe, you can make creams with different flavors.

Nuts, candied fruits, cocoa, chocolate, coconut flakes, citrus fruits are used as additives.



With boiled condensed milk




You can give a beautiful caramel color to the product by adding boiled condensed milk.

Required components:

• cream - 1 portion;
• boiled condensed milk - 1 can.

How to cook:

1. 1. Lightly beat the boiled condensed milk to make a fluffy mass.
2. 2. Connect with ready cream and mix thoroughly until a homogeneous consistency is obtained.

You can buy boiled condensed milk in the store or cook it yourself at home.



Nut and sour cream




Cream with the addition of nuts has a pleasant, unusual taste.

Ingredients:

• finished product - 1 portion;
• nuts - 1/2 tbsp.

How to cook:

1. 1. Pre-calcine the nuts in a pan or in an oven.
2. 2. Grind the nuts with a blender.
3. 3. Combine with the finished product and mix everything.

"Raffaello"




To obtain a product with the taste of Raffaello sweets, coconut flakes are added to the composition.

Required:

• ready-made cream - 1 serving;
• coconut flakes - 50 g.

Cooking:

1. 1. Take a ready-made cream.
2. 2. Add coconut flakes to it and mix thoroughly.

With lemon and orange




To prepare the cream you will need:

• finished product - 1 portion;
• half a lemon or orange.

Recipe:

1. 1. Peel citrus fruits, grate the zest.
2. 2. Get juice from fruits in the amount of 2 tbsp. l.
3. 3. Add all to finished product and mix.

With candied fruits




Candied fruits can be used instead of fresh citrus fruits. Required components:

• finished product - 1 portion;
• candied fruits - 50 g.

How to cook:

1. 1. Using a blender or a knife, chop candied fruits.
2. 2. Mix everything with the finished cream.

With coffee or cocoa




For cooking coffee cream required:

• finished product - 1 portion;
• instant coffee (cocoa) - 1-2 tbsp. l.

Cooking:

1. 1. Take a ready-made cream.
2. 2. Thoroughly mix with coffee or cocoa, making sure that the mass is homogeneous.

With chocolate




For cooking delicious product With chocolate flavor the following components are required:

• ready-made cream - 1 serving;
• chocolate - 50 g.

Recipe:

1. 1. Melt a chocolate bar in a water bath.
2. 2. Carefully add chocolate mass to sour cream.
3. 3. Mix everything thoroughly.

Thick cream with gelatin




Cream prepared according to the classic recipe is liquid. It is suitable for impregnating cakes, but it will not work as a decoration. To achieve a thicker, denser consistency, gelatin can be added to the composition. In this case, sour cream should be taken with a high fat content.

Ingredients:

• sour cream - 1 tbsp.;
• condensed milk - 1 tbsp.;
• milk or water - 1⁄4 tbsp.;
• gelatin - 1 tsp

How to cook:

1. 1. Make a strong gelatin solution. To do this, fill it with water or milk, preheating them.
2. 2. Leave the gelatin to swell for a while (usually it is marked on the package).
3. 3. Stir the solution and heat in a water bath, then cool.
4. 4. Combine sour cream and condensed milk in exactly the same way as in classic version cooking.
5. 5. Add gelatin and continue to beat gently by hand or with a mixer.
6. 6. To thicken the cream, put it in the refrigerator for at least 2-3 hours.

Butter cream




The product prepared according to this recipe will soften dry dough and give the dish pleasant taste. For its preparation you will need heavy cream(at least 35% fat).

Required Components:

• cream - 1 tbsp.;
• sour cream - 2 tbsp. ;
• powdered sugar - 2 tbsp. l.;
• condensed milk - 1 tbsp.

Recipe:

1. 1. Cool the cream a little, place in a deep bowl and beat with careful movements, not allowing it to turn into butter.
2. 2. Put the sour cream in a deep bowl and, adding powdered sugar gradually, beat with a mixer. Sour cream should thicken, if this does not happen, then you need to put a thickener.
3. 3. Mix sour cream and condensed milk and continue whisking until you get a homogeneous mass.
4. 4. Gently use a spoon to introduce the cream into the resulting product, mixing with smooth movements from the bottom up and towards the center.

If instead of powder in the cream add vanilla sugar, then in this case you need to beat until the moment when it is completely dissolved in sour cream.

Curd-sour cream with boiled condensed milk




For waffle cake you can use a cream of a dense consistency with the addition of cottage cheese. This product will impregnate waffle cakes but they don't get wet.

Ingredients:

• boiled condensed milk- 1 bank;
• sour cream - 200 ml;
• cottage cheese - 200 g;
• vanillin and citric acid - to taste.

Step by step preparation:

1. 1. Place the cottage cheese in a deep bowl and grind.
2. 2. Put vanillin and mix.
3. 3. In a separate container, add citric acid to sour cream and beat everything thoroughly.
4. 4. Carefully put to whipped sour cream curd mass while continuing to whisk. Add thickener if necessary.

Sour cream caramel with banana




You can give the cream an unusual taste by adding various fruits and berries. The most popular is the banana product recipe.

Required components:

• boiled condensed milk - 1 can;
• fat sour cream - 0.5 l;
• bananas - 2 pcs.

Step by step recipe:

1. 1. Peel the bananas and grind with a fork or blender into a puree of a uniform consistency.
2. 2. Whipping sour cream, gradually add condensed milk to it.
3. 3. At the end, add banana puree. To get more thick cream, it is worth putting a thickener.

As additives, you can use not only bananas, but also cherries, raspberries, strawberries, currants.

With cream cheese




To prepare the cream, you will need the following components:

• heavy cream - 1 tbsp. l.;
• condensed milk - 1 can;
• sour cream - 0.5 l;
• cream cheese - 200 g;
• vanillin - to taste.

Product preparation:

1. 1. Put the cheese together with condensed milk in a deep bowl.
2. 2. Beat the mixture with a blender until a homogeneous mass is obtained.
3. 3. Continuing to beat, carefully add sour cream and vanilla.
4. 4. Whip the cream into a stiff foam in a separate bowl.
5. 5. Mix them with cream.

Creme brulee




To make creme brulee you will need the following ingredients:

• sour cream - 250 g;
• boiled condensed milk - 0.5 cans;
• liquor - 1 tbsp. l.;
• butter - 80 g;
• vanillin - to taste.

Step by step preparation:

1. 1. Beat butter with a mixer or whisk for 3 minutes.
2. 2. Continuing to beat, carefully pour in the sour cream.
3. 3. At the end, add vanilla and liquor.
4. 4. Mix everything until smooth.

In creme brulee, you can add instant coffee or cognac.

Delicate cream for cake "Napoleon"




A cream recipe with the addition of butter. This product is more viscous and does not spread, so it is suitable as a filling for various cakes, it can also be used to decorate cakes with it. Oil is best taken from high fat content- not less than 72%.

Required components:

• sour cream - 1 tbsp. ;
• condensed milk - 0.5 cans;
• butter - 200 g.

Product preparation method:

1. 1. Remove the oil from the refrigerator in advance. Wait until it becomes soft. Chop it into small pieces.
2. 2. Place in a bowl, then beat with a mixer or blender.
3. 3. Add condensed milk, continuing to whisk, and after some time - sour cream. The result should be a homogeneous air mass.

This cream is well suited for the Napoleon cake. You can add cocoa, fruits or berries to it, then the product will get a beautiful saturated color.

For the honey cake with boiled condensed milk




WITH honey cakes goes well with cream prepared according to next recipe.

Required components:

• boiled condensed milk - 1 can;
• fat sour cream - 100 g;
• honey - 2 tbsp. l.;
• cornstarch - 1 tbsp. l.;
• eggs - 3 pcs.;
• milk - 1.5 tbsp.;
• oil - 150 g.

Step by step recipe:

1. 1. Break eggs into a deep bowl and add starch, mix everything and beat.
2. 2. Heat milk in a saucepan, but do not bring to a boil. Then add to the resulting mixture and beat again.
3. 3. After the mass becomes homogeneous, heat over low heat for about 5 minutes until it thickens, then cool.
4. 4. Add honey, condensed milk to the resulting product and beat thoroughly.
5. 5. After that, put the butter, continue beating.
6. 6. Add sour cream, carefully mix all the ingredients.

Custard Chocolate Biscuit Cream




To decorate a biscuit, you can cook a gentle chocolate cream.

You will need:

• condensed milk - 1 tbsp.;
• egg yolks - 6 pcs.;
• cocoa - 100 g;
• butter - 150 g;
• powdered sugar - 0.5 tbsp.;
• milk - 1 tbsp.;
• fat sour cream - 200 g;
• vanillin - to taste.

Step by step recipe:

1. 1. Pour milk into a deep bowl, heat.
2. 2. In a separate container, beat the yolks with the addition powdered sugar until white foam is obtained.
3. 3. Combine the mixture with milk, flour and vanilla, mix well.
4. 4. Heat over low heat, remembering to stir.
5. 5. When the mixture thickens, boil it for 5 minutes, then cool.
6. 6. Beat butter separately, gradually adding cocoa, condensed milk and sour cream.
7. 7. Combine the ingredients with the custard mass and mix everything until the consistency becomes homogeneous.

Easy Carrot Cake Recipe




Make a layer for carrot cake you can follow a simple recipe.

Ingredients:

• fat sour cream - 200 g;
• condensed milk - 0.5 cans.

Cooking:

1. 1. Prepare all ingredients.
2. 2. Mix the ingredients in a deep bowl with a spoon.

Cream for pancake cake




Cream with sour cream and condensed milk is well suited for pancake cakes. It can be prepared according to the following recipe.

Components:

• condensed milk - 1 can;
• butter - 30 g;
• sour cream - 0.5 tbsp.

Cooking:

1. 1. Mix all components.
2. 2. Place in the refrigerator.

How to choose products

The quality of the prepared cream is affected by its composition. When choosing products, you should follow these recommendations:

• To make the cream tender and not spread, for its preparation it is worth taking sour cream with a high fat content.
• Condensed milk should be of high quality, without adding vegetable fats. Usually on cans with such products it is indicated that it is made in accordance with GOST, it contains nothing but whole milk and sugar.
• Other components that can be added to the cream - butter, cocoa, coffee - should also be High Quality, otherwise it will affect the taste of the resulting product. Spoiled berries and fruits or rancid nuts should also be avoided.

To properly prepare the cream, you need to take into account the advice of experienced chefs:

• Shouldn't be used aluminum cookware, it is advisable to take a plastic or enameled container.
• It is more effective to take a mixer for whipping, as you get lush mass Blender won't work.
• All components used to prepare the cream should be taken at approximately the same temperature. Otherwise, the mixture will begin to delaminate and will be inhomogeneous.
• To avoid lumps when adding bulk products(cocoa, coffee, etc.), they should first be sifted through a strainer.
• If boiled condensed milk is used, then it should be whipped first, otherwise the cream will not turn out lush.
• Vanillin and other flavorings should be added only after the cream mass is sufficiently whipped.

If the sour cream is too liquid, it can be pre-thickened. To do this, fold the gauze in two layers and place in a sieve, then pour sour cream. The product should be left in this state all night - during this time, excess liquid will drain.

You can store the prepared cream for 1 week in the refrigerator, tightly closing the container with a lid. Products with the addition of fruits can not be kept for a long time. To extend the shelf life, you can replace fresh raw materials with heat-treated ones.

It was the cream of condensed milk and butter that turned out to be the most popular among modern housewives. It is not expensive, affordable, versatile. Such a sweet mass can decorate cakes, pastries, stuff waffle rolls and top with cookies.

Classic butter cream with condensed milk for cake

Ingredients: a standard pack of butter (more than 80% fat), whole jar condensed milk, 1/2 sachet vanilla sugar.

1. First, the butter is left at room temperature for a while. It should soften up nicely. You can speed up the process with a microwave oven.
2. Next, the butter is whipped with a mixer or blender until fluffy. At this stage, vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
3. Whisking ingredients continues. To oil in small portions condensed milk pours in. The mass will gradually thicken and become more and more magnificent.

The resulting cream of butter and condensed milk can be used immediately, for example, for spreading the cake and leveling the sides of baking.

Recipe with boiled condensed milk and butter

The composition of the components: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
2. Next, beat well with a special blender nozzle until the mixture doubles in size.
3. Boiled condensed milk is sent to the oil. Beating is repeated again until a fluffy homogeneous mass is in the container.

The finished cream of boiled condensed milk and butter needs to be cooled a little, after which it can be used to spread the biscuit.

Cake cream with zest flavor

Product composition: large sweet orange, a whole can of condensed milk (unboiled), a standard pack of full-fat butter.

1. From an orange fine grater peel is carefully removed. You need to rub only the orange part, leaving it on the fruit white pulp. If it gets to the zest, the product will be bitter.
2. squeezed out of an orange 2 large spoons juice.
3. A pack of butter is removed from the refrigerator in advance. It should soften, but not become too liquid. Otherwise, it will not work to beat the product.
4. Next, the oil is processed with a mixer until fluffy.
5. Without stopping whipping, condensed milk is poured into the mixture in a thin stream. The process continues for 3-4 minutes.
6. At the end, juice is poured into the mass, and zest is added.

It remains to whip the cream for another minute, and it is completely ready for decoration.

chocolate cream

Ingredients: a standard pack of full-fat butter (more than 80% fat), a bar of dark chocolate (can be without sugar), a can of condensed milk.

1. The oil is previously removed from the cold and softened.
2. Broken into slices goes to a separate bowl chocolate bar. You can take a bitter product without sugar or with a minimum content of it.
3. Chocolate is melted in the microwave or in a water bath, after which it cools.
4. In a capacious bowl, softened butter is beaten white and fluffy. Continuing to work with a mixer, condensed milk is gradually poured into the container.
5. As soon as the mixture becomes thick and homogeneous, you can pour melted and cooled chocolate into it.
6. Whipping continues for about a minute.

This cream is great for spreading chocolate biscuits.

With bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

1. A pack of butter is removed from the cold about half an hour before cooking.
2. The peel is removed from the fruit, after which it is kneaded with a crush in mashed potatoes. You can use an immersion blender for this purpose. Banana should be taken ripe, but not darkened.
3. The softened butter is beaten with a mixer until white and airy.
4. Condensed milk is slowly poured into it. Whipping does not stop.
5. Soft banana puree is sent into the mixture last.

The cream is whipped for about a minute until smooth. Then it can be immediately used to decorate the dessert.

From condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very fat sour cream, a pack of high-quality butter.

1. The oil is pulled out from the cold in advance, so that by the beginning of the preparation of the cream it has time to soften well.
2. Next, the component is combined with condensed milk and whipped with a mixer running at medium speed. Condensed milk should be poured in a thin stream and gradually, connecting the products with a wide spoon.
3. When both components are well mixed, you can add sour cream, vanillin and cognac.
4. It is not necessary to beat the mass after this. It is enough to mix all the ingredients with a spoon.

Over time, the cream of condensed milk, butter and sour cream can exfoliate. But this is normal. If the base is not immediately used to spread the cake layers, it must be removed in the refrigerator, and just before decorating the dessert, slightly warmed up in the microwave.

Custard for cake Napoleon

Ingredients: 220 ml condensed milk, 70 g full fat butter, 2-2.5 large spoons granulated sugar, 2 large spoons of high-grade flour, a full glass of full-fat milk.

1. Half of the declared amount of milk is sent to the saucepan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that no lumps remain.
2. The rest of the milk is then poured in. After another stirring, the stewpan goes to the fire. The mass is cooked with minimal heating of the stove and frequent stirring until it thickens (it should linger on the whisk).
3. When the cream is cold room temperature, about half of the condensed milk is added to it. After mixing, pour in the rest.
4. Softened fat (butter) is introduced in small portions.

As a result, a glossy homogeneous mass will appear in the bowl, which can be used for the Napoleon cake or simply served with pancakes.

Layer option for finished cakes

Ingredients: 170 g butter, 1 small. a spoonful of cognac (you can choose alcoholic drink and with any flavors), 120-140 g of condensed milk, half a bag of vanilla sugar.

1. Butter is cut in small pieces and left for a while, during which it will have time to soften. Next, it is whipped with a mixer until light and white.
2. Gradually, condensed milk is introduced to the oil. In this case, the beating does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mass. When working with ready-made cakes for the cake you need to choose a cream with a brighter rich taste. You can make it so with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, whisking continues until the mixture is as homogeneous as possible.

You can immediately decorate desserts with ready-made sweet cream.

Recipes for cream and other confectionery decorations

cream of sour cream and condensed milk for cake

10 minutes

2852 kcal

5 /5 (1 )

There is probably no person who would not love cakes. And everyone knows how big it is in a cake delicious cream. cook good cream is a whole science. And for novice housewives, the simplicity of its preparation plays an important role. So today I'm going to tell you a few completely simple recipes creams based on sour cream and condensed milk.

Choice of Ingredients

It is better to take sour cream fat, at least 25%, then the cream will turn out to be thicker. Please note that the composition of sour cream does not contain artificial thickeners, flavors and, most importantly, vegetable fats, because natural sour cream- a dairy product, not a vegetable product.

Condensed milk, like sour cream, should be made from natural milk. Therefore, the composition should be whole milk. It’s quite difficult to find this one now, to be honest, therefore it can be prepared from milk powder, but, again, there should not be any vegetable fats and flavors “identical to natural” in good condensed milk.

It is important that the condensed milk is elastic, no hard spots, because these inclusions in best case can be crystallized sugar, and at worst - pieces of undissolved vegetable fat, which will spoil the taste of our cream irrevocably.

Did you know? Real condensed milk is obtained by evaporating whole milk and adding 12% sugar to it. The composition does not allow the presence of vegetable fats, and the label of this milk should say “Whole milk condensed with sugar”.

The easiest cake cream recipe: sour cream with boiled condensed milk

Kitchen appliances and utensils

• high bowl (glass, enamel or stainless steel);
• mixer;
• tablespoon.

Ingredients

Did you know? Boiled condensed milk can be prepared at home. To do this, you need to take a can of condensed milk and put it in a pot of water so that the water completely covers the can and is a couple of fingers higher than it (a reserve in case the water boils away).

But personally, I prefer a less dangerous and more harmless way - to steam condensed milk.

1. To do this, take a special steamer pan, fill its inside with water, and pour the condensed milk from the can into the pan.
2. If you don't have a double boiler, pour the condensed milk from the can into a small saucepan and place it in a larger saucepan filled with water.
3. When the water boils, reduce the heat so that the water only boils slowly and, having covered the saucepan with condensed milk with a lid, simmer it for 1.5-2 hours until the condensed milk thickens and changes color to brown, the color of "Toffees".

Cooking

Video recipe for sour cream with boiled condensed milk

See how easy it is to make this cream in the video.

Cream of boiled condensed milk and sour cream for cake

Cream of boiled condensed milk and sour cream for cake. Recipe for airy sour cream.
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2017-05-13T19:20:41.000Z

Sour cream condensed cream for cake with gelatin

If you want to get a hardening cream like bird's milk, try to prepare the cream according to the following recipe. The recipe for sour cream with gelatin for cake was taken as the basis of this cream, but we will enrich its taste with condensed milk.

Cooking time: 30 minutes.
Servings: 1 (for one cake).

Kitchen appliances and utensils

• deep bowl - for cream;
• a metal bowl (enamelled or stainless steel) - for gelatin;
• a small saucepan for a water bath (a bowl for gelatin will be placed on it);
• tablespoon;
• mixer.

Ingredients

• fat sour cream - 800 g;
• condensed milk - 400 g (one can);
• gelatin - 2 sachets (50 g);

• vanilla sugar - 1 sachet (10 g);
• drinking water - 1 glass.

Cooking

1. Pour the gelatin from the bag into a small bowl or cup, pour a glass of water at room temperature. Let it swell for 10-15 minutes.
   
   
2. Pour water into a small saucepan (about a third of the pot) and put it on fire until it boils.
   
   
3. While we are waiting for the water to boil, put the sour cream in a deep bowl and start beating with a mixer, gradually adding condensed milk. Beat, set aside for now and return to the water.
   
   
4. Under boiling water, reduce the fire to low so that the water barely boils. We put a bowl with gelatin on a saucepan. Stirring constantly, wait until the gelatin is completely dissolved.
5. As soon as all the gelatin has dissolved, turn off the heat under the saucepan and return to the bowl of cream. We turn on the mixer again, start whipping sour cream with condensed milk and immediately pour gelatin into it in a thin stream. Pour in a bag of vanilla sugar and beat completely.
   
   
6. Cream is ready! It should be borne in mind that while the cream is warm, it will be liquid, but after cooling it will acquire an elastic consistency.
   
   

Options for using sour cream cream with condensed milk and gelatin

This souffle cream can be spread on cake layers, then it is better to use it still uncured.

You can make a thick layer of cream. To do this, put the cake in a detachable biscuit mold with high sides, pour a thick layer of cream and refrigerate to set. And only then, when the cream hardens a little, put the second cake on top. Then send the cake to the refrigerator again to completely solidify the cream.

Can you use the cream itself? delicious dessert. To do this, you need to pour it into beautiful forms and place in the refrigerator to chill. Serve well chilled.

Video recipe for making cream of sour cream and condensed milk with gelatin

Watch the video for this easy recipe.

How to make sour cream with condensed milk!

sour cream with condensed milk - a simple and quick cream to prepare! You can use it for any cakes and pastries! Recipe and photo on my blog: http://krasotka-star.com/

https://i.ytimg.com/vi/VD370cxJBEY/sddefault.jpg

https://youtu.be/VD370cxJBEY

2014-06-18T16:55:20.000Z

Recipe for custard for sour cream cake with condensed milk

This version of the cream is no more complicated than the previous ones, and with our step by step instructions you can easily deal with it.

Familiar sensations: you want sweets, but you have neither the strength nor the desire to cook in the kitchen for a long time. Of course, you can visit a pastry shop or shop and buy something for dessert. But purchased cakes and cakes cannot be compared in taste with those that are prepared at home and with your own hands. Still, it is worth finding time and baking cakes or a biscuit. And to home cake It turned out delicious, we recommend trying the cream of condensed milk and sour cream. It is universal, suitable for biscuit, dry sand, puff, honey or waffle cakes.

Universal cream of condensed milk and sour cream

Such a cream of condensed milk and sour cream can be used to impregnate dry and hard cakes. The most delicate creamy caramel mass will help to prepare a delicious and pleasant cake. Also, such a cream can be used to fill custard cakes or as a dressing for dessert fruit salads.

Ingredients:

• condensed milk - 400 g;
• sour cream - 400 g;
• vanilla extract - ? tsp;
• cognac (optional) - 20 ml .;
• lemon - 0.5 pcs.

Cooking:

1. Sour cream for this cream must be used non-cold. An hour before cooking, it must be left in a warm room so that milk product reached room temperature. After put in the bowl of a mixer or blender. Beat for a couple of minutes.
2. Gradually add condensed milk to sour cream, without stopping whipping the mass with whisks.
3. After the condensed milk is added and whipped, it is necessary to add cognac, vanilla to the cream, and at the very end lemon juice.
4. After about 15 minutes of beating with a mixer, it will become noticeable how the mass thickens, but at the same time remains airy. The cream is ready. But it's too early to lubricate the cakes with them. Let the creamy mass stand for several hours in the refrigerator.

Butter cream with condensed milk

The recipe for the proposed butter cream it is worth remembering for those who often prepare honey cakes and similar cakes with sugary-sweet cakes. The creamy mass will not only soften coarse dry cakes, but also give them a piquant, refined taste.

Ingredients:

• fatty (at least 35%) cream - 200 ml;
• sour cream - 400 ml;
• sweet powder- 2 tbsp. l.;
• condensed milk - 130 ml;
• sour cream thickener (optional).

Cooking:

1. First you need to whip slightly chilled cream in a dry bowl. It is important not to overdo it and not turn them into oil.
2. Separately, sour cream is whipped in another clean bowl. Sweet powder is gradually poured here during the operation of the mixer. To make the cream fragrant, you can add a few bags of vanilla sugar instead of powder. In this case, it is important to beat until its granules dissolve in sour cream.
3. The sour cream should become thick. If after a long whipping process it still does not thicken, you can add a little special thickener.
4. It's time to add condensed milk. Pour this product into a bowl with sour cream and bring whisks to a homogeneous mass.
5. At the very end, cream is introduced into the cream. You need to work with them carefully, otherwise the cream will not work. desired consistency. With a spoon, and preferably with a silicone pastry spatula, it is necessary to knead the cream, moving from bottom to top and towards the center. In general, everything is done in the same way as during kneading biscuit dough. The cream is ready, you can spread it on the cakes.

Curd-sour cream with boiled condensed milk

As an option for dessert, you can do quick cake from ready-made waffle cakes or from cookies. Sour cream with boiled condensed milk is perfect for this. It will turn out to be quite thick and dense, at the same time it will soak the waffle cakes well and will not allow them to soften.

Ingredients:

• condensed milk - 1 can;
• sour cream - 1 cup;
• cottage cheese - 200 g;
• vanilla - to taste;
• citric acid - to taste.

Cooking:

1. You should start with the preparation of condensed milk. Of course you can buy boiled product, but it is better to bring the milk to a caramel taste and the desired color yourself and at home. Moreover, the process has no difficulties. Fill a pot with water and put it in tin can with milk. Don't forget to remove the label. After 2 hours, condensed milk will be ready. As you cook, make sure that the tin is completely immersed in the liquid. If boiled away, add warm water.
2. Grind the curd product. Add vanilla.
3. Whisk sour cream, adding a little citric acid, and then combine with boiled condensed milk.
4. little by little in sour cream caramel cream add the curd mass and beat. If it turns out to be very liquid, you can add a little thickener.

Jelly cream with condensed milk and sour cream

Repeat this cream recipe if you plan to make a biscuit cake with a dense layer. It will also turn out to beautifully decorate the top and sides of a sweet treat. In such cream mass add berries, raisins, candied fruits, dried fruits, nuts or diced jelly.

Ingredients:

• sour cream - 500 ml;
• boiled condensed milk - 1 can;
• gelatin - 2 tbsp. l.;
• berries or nuts - optional.

Cooking:

1. Sour cream must be whipped to such an extent that its initial volume has increased several times.
2. Combine with condensed milk, continuing to beat the mass. Do not add sugar, otherwise it will turn out very cloying. You can add a little sourness with citric acid or natural juice squeezed from a lemon.
3. Prepare gelatin. Pour the specified amount of product warm water(1/3 cup). Achieve complete dissolution by putting on water bath. Remember that gelatin cannot be boiled during dissolution.
4. IN sour cream Gradually pour in gelatin water and whisk immediately. If desired, you can add nuts, dried fruits or finely chopped multi-colored jelly here.
5. That's all, we can assume that they coped with the preparation of the cream. It remains to put it on biscuit cakes, and then put it in the refrigerator.

Butter cream with condensed milk

A cream made on the basis of butter with condensed milk is loved by many housewives. It turns out delicious, perfectly soaks the cakes, keeps its shape, which makes it possible to spread various decorations on the cake from the cream.

If you mix the cream mass with food or natural dyes, it will turn out to make a mass for the design of different colors.

Ingredients:

• condensed milk - 200 g;
• sour cream - 250 g;
• vanilla sugar - 10 g;
• butter - 1 pack.

Cooking:

1. The butter should be soft by the time it is cooked. This product must be mixed well with condensed milk. It is convenient to work with a mixer. Pouring condensed milk in a thin stream, beat, setting the medium speed mode.
2. As soon as the mass has become homogeneous, little by little (literally on a spoon), you need to add sour cream. Continue whipping without increasing the mode.
3. At the very end, vanillin or fragrant sugar is added to the cream.
   Do not be upset if, having prepared exactly according to the recipe, it is noticed that the cream, after standing for a while, exfoliated. This is possible if the added ingredients were at different temperatures during mixing. You can fix the situation in the following way. You should set aside a little cream in a clean and, importantly, dry dish. This mass is first slightly warmed up, and then mixed with the main cream. It is convenient to warm up the reserved cream with a microwave oven.

Fruit sour cream caramel cream

If you want to surprise and amaze everyone unusual taste, prepare for the cake such a sour cream and caramel cream with fruity notes . The stated recipe can be considered the basis. Only bananas are used in the ingredients. But if desired fruit list products can be added.

Ingredients:

• condensed milk - 1 can;
• thick sour cream - 500 ml;
• banana - 2 pcs.

Cooking:

1. Bananas, after peeling, must be turned into a smooth puree. It is convenient to work with a blender. You can also mash a banana with a fork, but the mass will not be very homogeneous.
2. Sour cream, whisking, combine with condensed milk. Beat quickly to desired consistency in the bowl of a food processor.
3. At the very end, banana puree is added. The mass may be liquid. If you add a thickener powder, you can get a cream more dense and thick.
   Based on this recipe, you can make a creamy mass with a berry flavor. Suitable raspberries, strawberries, pitted cherries, currants. Just before berry puree send to the main cream, the mass must be thoroughly rubbed through a sieve.
   When choosing a recipe, before preparing the cream, you need to remember that a thicker mass is suitable for a biscuit, for dry cakes it is better to use liquid impregnation.