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Delicate, with a rich milky taste, cream based on sour cream is used in cakes, pastries and other homemade pastries. It is airy, it impregnates the dough base well, and when a thickener or gelatin is added, it keeps its shape perfectly. The main secret quality sour cream – right choice products. They must be fresh, full of fat, with an unexpired expiration date. Sour cream, if possible, it is better to use homemade or at least with a fat content of 25%.

For sponge cake, sour cream can be used if you want to end up with a delicate dessert with a milky taste. The porous dough is impregnated with a sufficiently liquid layer and becomes wet. Use sour cream without sourness, neutral taste.

Ingredients:

1. Sour cream (fat content not less than 25%) - 0.5 liters.
2. Fine sugar or powder - 1.25 cups.
3. Vanilla extract - 5 milliliters.
4. Thickener if necessary - 1 sachet.

Cooking process:

1. If it was not possible to purchase fatty and thick sour cream, take half as much sour cream with less fat content and put it on cheesecloth. Place the bag in a sieve and strain out the unnecessary whey in the cream.
2. Beat sour cream with a mixer in three sets of 1 minute.
3. Start adding sugar (or powder) by the spoon without stopping.
4. At the very end, pour in the vanilla extract.
5. If the cream looks too runny, use a thickener as directed on the package instructions. It will take 1-1.5 sachets.

Curd-sour cream

Cream based on sour cream and granular cottage cheese has a thick and elastic texture. In addition, such a layer for homemade cakes is not only very tasty, but also healthy. This is especially true if the cake is baked for the occasion. children's holiday. You can not only deliciously feed the little sweet tooth, but also treat them to cottage cheese that is healthy for bones and teeth.

Ingredients:

1. One glass of thick cottage cheese mass without filler or grainy country cottage cheese.
2. Thick sour cream - 200 milliliters.
3. Powdered sugar - 160 grams.
4. Vanilla powder - 1 sachet.
5. Dry poppy - 80 grams.

Cooking process:

1. Cottage cheese, if using granular, wipe through a sieve or beat with a blender. Curd mass is immediately ready for use.
2. Combine poppy with 2 tablespoons of sugar and pour in a little water, stir.
3. In a mortar, grind the poppy seeds with sugar, then place in a saucepan over a small fire and cook until the poppy seeds become soft. Cool down.
4. Beat sour cream, gradually add grated cottage cheese.
5. Pour in the sifted icing sugar, vanilla. Beat again for 5 minutes.
6. Add boiled and completely cooled poppy seeds and mix with a spoon or whisk.

Sour cream with gelatin

Some recipes indicate that the cream should not be absorbed into the dough, but be an independent “cake” and keep its shape well. In this case, gelatin is used. With it, the sour cream layer becomes elastic, quite hard.

Ingredients:

1. Powdered sugar - 4 heaping tablespoons.
2. Sour cream (at least 20% fat) - 350 grams.
3. Gelatin powder - 1 teaspoon.
4. Milk (can be substituted plain water) is half a glass.
5. Vanilla - 5 grams.

Cooking process:

1. We start with the preparation of gelatin: dilute it in slightly warmed milk, leave it to swell. Instant gelatin will take about 15 minutes, and regular gelatin will take about 40 minutes to swell.
2. Then we set the container with the gelatin increased in size to small fire and, without bringing to a boil, stir it until the grains are completely dissolved.
3. Pour the sour cream into the mixer bowl, immediately pour in all the powdered sugar.
4. Beat for 3 minutes, add vanilla.
5. We introduce cooled gelatin along the wall in a stream. The solution should have a temperature of no more than 40 degrees.
6. Immediately decorate the cake and put the product in the refrigerator for final solidification.

Butter cream

All dairy products “met” in this cream: milk, sour cream and cream. The taste is simply excellent: delicate, very soft, not too saturated. Such a cream can be successfully used for layering soft texture cakes: biscuit, sour cream, based on condensed milk, honey.

Ingredients:

1. A glass of cream with a fat content of at least 30%.
2. Sour cream - 4 tablespoons with a top (about 120 milliliters).
3. Vanilla - a bag.
4. Powdered sugar - 70 grams.
5. ¾ regular glass of warm milk.
6. Potato starch - about 3-4 grams.

Cooking process:

1. Mix half a serving of milk with starch and brew jelly. Be sure to stir during the cooking process so that the mixture does not burn.
2. Boil the second half of the milk, pour in the jelly, mix well and cool the resulting mass.
3. Pre-cool the cream, pour into a saucepan, which is placed in a larger container with ice water, ice.
4. Beat until elastic foam is obtained, gradually introduce sour cream.
5. Mix the powder and vanilla and pour into the sour cream mass, beat for 3 minutes.
6. Pour in the brewed milk and whisk for another three minutes.

Sour cream with condensed milk

This cream is perhaps one of the easiest to prepare. You only need three ingredients, you do not need to add sugar - it is contained in condensed milk. It turns out a fragrant, sweet and sour layer for home baking.

Ingredients:

1. Sour cream (fat content from 25%) - 0.5 liters.
2. Condensed milk boiled or raw at will - one jar (380 grams).
3. Vanilla - to taste.

Cooking process:

1. If a sufficiently thick cream is required, it is recommended to boil the condensed milk for 2 hours, then cool it and only then use it to prepare the cream.
2. Beat sour cream for about 7 minutes at high speed.
3. Add a little cooled (or raw) condensed milk and vanilla.
4. Whisk for a couple more minutes. The cream is ready.

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Sour cream cake is a classic homemade recipe. Confectionery factories also produce desserts with this popular impregnation. But professional bakers manage to make sour cream thick, while at home it turns out to be more liquid, “wet”. It seems to be the same ingredients, the highest quality of products - so what's the matter? Is it really impossible to make sour cream thick at home? Of course you can. It is enough to know and take into account a few recipe subtleties that help thicken the sour cream to the desired consistency.

How is sour cream cake made? Composition and features of sour cream
Sour cream is one of the simplest and most affordable confectionery fillings. And this applies to both the set of ingredients and the technology of preparation. Perhaps that is why the use of sour cream is so common. Most often they make sour cream for biscuit, for honey cake, directly for sour cream, for eclairs and other cakes. Sour cream can be mixed with cocoa, syrup, jam. The only thing that cannot be done with sour cream is to give it a stable shape. Because sour cream is by default an impregnation, that is, a mass that is liquid enough to moisten dry dough.

Classic sour cream consists of only two or three essential ingredients:

1. Sour cream.
   
2. Sugar (sand or powder).
   
3. Vanillin or vanilla sugar are already flavorings, without which you can do without when making sour cream.
   

Of course, you can use the fattest sour cream you can find. Before use, you can also hold the finished cream in the refrigerator so that it "grabs". But all this will not make sour cream really thick - perhaps a little more viscous. To noticeably thicken the sour cream, you will have to use other tricks and / or additional components.

How to make sour cream thick
There are more or less effective ways thicken sour cream. Which one to choose and implement depends on your gastronomic preferences, requirements for the cake and other possibilities. Here are the tools of your choice that allow you to make sour cream thicker than usual:

1. Sour cream quality. Experienced housewives we are sure that thick sour cream is obtained only from homemade sour cream, and store-bought is not suitable for this. To check, buy at least 30% fat sour cream for cream on the market. To increase your chances of success, place the sour cream in a four-fold cheesecloth and hang over a bowl for at least 3 hours. This method will relieve sour cream of excess whey, that is, liquid, and the cream will turn out to be thicker.
   
2. Time and conditions of preparation. Even the fattest thick sour cream on contact with sugar becomes thinner. The longer you whip the cream, the longer this contact lasts and the less likely it is that the sour cream will turn out thick enough. Use a mixer to whip the cream as quickly and intensely as possible. The temperature of food and tools also affects the consistency of the cream, so pre-chill the sour cream, bowl and beaters.
   
3. Starch. Potato or corn, it will make the cream a little thicker without affecting the taste. After adding starch, it is advisable to keep the cream in the refrigerator. You can even replace starch with flour.
   
4. Gelatin. Universal thickener, including for cream. Will require refrigeration and may affect the taste of the cream if gelatin is used in large quantities. But it will definitely work.
   
5. Butter. It inevitably affects not only the consistency, but also the nutritional value of the cream. Sour cream with butter is heavier and richer. By and large, this is a different cream, but it completely replaces sour cream in cakes and pastries.
   
6. Cream thickener. This is the most modern and easiest way to make sour cream thick. Thickeners of different brands may differ in names and concentration, but the method of application is similar for everyone.
   

These methods allow you to make thick sour cream at the cooking stage. You can try to thicken the already prepared cream only if you beat it again by adding a thickening ingredient. It may be easier to abandon this idea and prepare a thick cream for the cake according to a different recipe. But if you want to make sour cream thick, read on.

Thick sour cream: recipes
For one medium cake, a cream is prepared from 500 grams of sour cream, plus or minus. For this amount you will need 1 cup of sugar (200-250 grams) or half a cup of powdered sugar (about 100 grams) and a drop of vanilla essence. Other components and / or thickeners are indicated in detailed recipes:

1. Thick sour cream with gelatin. In addition to these components, you will need a bag of gelatin (10-15 grams) and 100 ml of water. Pour water into a glass and dissolve the gelatin in it. After 15 minutes, heat the water with the dissolved gelatin, but do not bring to a boil. Cool at room temperature. While the gelatin is cooling, beat the sour cream with sugar or powdered sugar in a deep bowl. When peaks begin to trail behind the whisk (this will happen after about 10-15 minutes of beating), add vanilla essence and pour in the cooled liquid gelatin in a thin stream. Beat the cream again for 1-2 minutes.
   Before use, place the bowl of cream in the refrigerator for 3-4 hours, preferably overnight. During this time, the gelatin will harden, and the sour cream will become thick. If you want to further enhance the thickening properties of gelatin, dissolve it not in water, but in fatty confectionery cream. You need to heat them carefully so that they do not curl up, but the sour cream with gelatin and cream will turn out to be very elastic.
   
2. Thick sour cream with starch. For the above amount of ingredients, you will need 2 teaspoons of starch. Put fat sour cream in a chilled bowl and beat with a mixer with / or a chilled whisk. After 10-15 minutes, the sour cream will increase in volume. Then add sugar or icing sugar, vanilla and/or other aromatic essences. Beat for another 5 minutes until the sugar dissolves. If time allows, put the cream in the refrigerator for 30-40 minutes. If in a hurry, immediately add starch and beat again. It takes some time for the starch to swell and act. Put the bowl of cream in the refrigerator for at least 20-30 minutes.
   
3. Thick sour cream with butter. For a pound of sour cream, 50-100 grams is enough butter(not spread). Take it out of the fridge ahead of time to warm and soften. Mash in a deep bowl soft butter with half sugar or powder. When the butter turns white and the sugar dissolves, put the sour cream, the rest of the sugar and vanilla into the same bowl. Beat with a chilled whisk at high speeds. After 15 minutes, the cream will thicken and become dense and elastic. You can use it immediately or put it in the refrigerator, cooling it later along with the cake.
   
4. Thick sour cream with condensed milk. Condensed milk adds volume to the mass, so the cream is more than other recipes. For a pound of sour cream, take a standard can of condensed milk, 50 grams of butter and you can do without sugar. Whisk sour cream in a chilled bowl for 15 minutes. In a second bowl, mix the butter softened at room temperature with condensed milk and also beat until a homogeneous fluffy mass is formed. Combine the contents of both bowls, mix evenly and beat thoroughly. Such sour cream can be used for cakes and pastries or as an independent dessert, sprinkled with crushed nuts.
   
5. Sour cream with a thickener. Confectionery dry thickener concentrate for cream is also suitable for sour cream. Be guided by the volume of the product indicated on the specific packaging. As a rule, for a pound of sour cream it is 1-2 bags. Put the sour cream in a bowl with the sugar and beat until a noticeable increase in volume, or beat only the sour cream, and add the sugar after 10 minutes and continue to beat until it dissolves. Then add vanilla and 1 sachet of thickener. Beat everything together for another 7-10 minutes and put the cream in the refrigerator. After 15-20 minutes, remove the bowl of cream and check the consistency. If it suits you, you can start using the cream. If you want to make the sour cream even thicker, put a second bag of thickener into it, beat again and refrigerate for 15-20 minutes.
   
6. Thick sour cream with cottage cheese. Fermented milk products are successfully combined with each other, and such a cream almost does not differ in taste from the classic sour cream, but it becomes much thicker. For a pound of sour cream, you will need 300-400 grams of cottage cheese. It is advisable to use homogeneous cottage cheese in packs or rub crumbly cottage cheese so that it becomes soft and uniform. Put grated cottage cheese and sour cream in one deep container, add sugar and vanilla. Beat with a mixer first at low speed. When the mass becomes like a cream, switch the mixer mode to maximum and beat until formed. thick cream.
   

To make thick sour cream, you do not need heat treatment- this is a definite plus. In cookbooks, you can find advice to thicken sour cream by boiling it with sugar and / or starch syrup, but this will be already custard, which is a completely different product. You can also whip sour cream with ripe banana or other fruit pulp. This will thicken the cream only slightly, but will make it acceptable for baby food. But the main thing you need to remember is the direct dependence of the consistency of the cream on sour cream. The fatter and thicker it is, the thicker the sour cream will turn out. Good luck with your culinary experiments!

Everyone with a sweet tooth loves cakes, and not only them. Probably, many will agree that cakes on biscuit base the most delicious, and sour cream can give them a special tenderness, aroma and taste.

Moreover, the process of making sour cream does not take much time and there is nothing complicated in it. All you need is a mixer, sugar and sour cream.

Sour Cream Recipes

Do you want to cook at home like in a restaurant? It turns out a bad sour cream and bad biscuit? This article will help you deal with this problem.

We will consider all kinds of options for preparing a delicate sour cream for a biscuit cake and, in fact, we will describe the process of creating such a magnificent and air biscuit. But first, about the cream!

Ordinary

For cooking we need:

• Thick and fatty sour cream - 400 grams;
• Granulated sugar - 150 grams;
• Vanillin - 1 sachet for flavoring.

The best thing this species cream is obtained from sour cream, the fat content of which is more than 20%.

Before starting the whipping process, many confectioners recommend draining excess liquid from it.

To do this, sour cream is placed in gauze and kept for some time in a colander over a deep plate.

So sour cream becomes thicker and beats well. homemade sour cream cannot be condensed in this way.

If you have 250 grams of cream with a fat content of more than 30%, then transfer them to a jar, add a few tablespoons to them shop sour cream with a fat content of not more than 25% and with the lid closed, hold at room temperature for 18-25 hours.

Then gently mix your semi-finished product and send it to a cold place for a couple of hours before cooking.

Before whipping, any sour cream should be cooled.

The sour cream preparation process is completed. Now:

IN ready-made the mixture is not liquid, it keeps well on the beaters. Its soft and fluffy structure is easily applied to the biscuit cake and soaks it well.

Now we invite you to watch this recipe in the video below:

Curd

Diversify taste palette The classic recipe allows the use of cottage cheese.

Ingredients:

• Cottage cheese (6-9%) - 1 pack (400 grams);
• Fatty and thick sour cream - 400 grams;
• Granulated sugar - 1.5 cups;
• Vanillin - 1 sachet.

You already know the process of preparing sour cream, it is described a little higher. Let's get curd. If it has a lot of grains, then it must be rubbed through a sieve until you get a uniform consistency.

Turn sugar into powdered sugar. If you do not have an old coffee grinder or blender, then you can make powdered sugar using old recipe.

To do this, you will need a hard surface, baking paper, a bottle and a sieve. We spread the sugar on paper, which we place on a hard surface, and roll it out with a jar. The powder may be uneven, so sift it through a sieve.

The powder is ready, we return to the cream: mix the powdered sugar with vanilla. Now add sour cream to the curd, start beating and gradually introduce sweet ingredients. Sour cream curd cream Ready for the sponge cake!

Chocolate

Ingredients:

• Sour cream - half a liter;
• Sugar - half a glass;
• Vanilla sugar(vanillin) - 1 sachet;
• Cocoa - 2-5 tablespoons.

If desired, the amount of cocoa can be increased, but do not overdo it, otherwise the cream may turn out to be slightly bitter in taste. Moderate addition of cocoa allows you to achieve good taste chocolate ice cream.

The classic recipe involves the use of two cooking options:

1. You can add cocoa to an already prepared cream (see the recipe for making regular sour cream in this article) and to achieve uniform consistency additionally beat the resulting mass;
2. Some do the opposite - grind sugar with cocoa and add this mixture to whipped sour cream.

With condensed milk

For cooking we use:

• Condensed milk - 1 can;
• Fatty sour cream - 400 grams.

So that such a cream does not spread, has a thick and at the same time lush structure, it is necessary to properly prepare condensed milk.

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To achieve a semi-solid consistency, boil tin can condensed milk for 2 hours in a saucepan with water.

During the cooking process, condensed milk acquires a darker color and tastes like sweet caramel.

In whipped sour cream in portions of 2-3 tablespoons, gradually add condensed milk.

The cream is ready, put it in the refrigerator for a while and you can spread your cake.

If time is short, then bring to thick consistency let's not condensed milk, but sour cream. To do this, you can use a purchased thickener, which is added to sour cream directly during the whipping process.

But such a thickener may not always be at hand, so you can use starch in the calculation: 2 teaspoons per 0.5 kg of sour cream.

Add starch to the pre-chilled and whipped sour cream, beat again and send it to the refrigerator for 25-30 minutes so that it swells.

After this time, we again return to the procedure for whipping sour cream, while adding condensed milk in small portions(for 2-3 spoons).

If you see that the cream is still quite liquid, then half of the serving of condensed milk can be replaced with sugar.

Sour cream with condensed milk is ready, you can start shaping the cake.

And in the video you can see another version of the preparation of such a cream:

Custard

To prepare it, stock up on the following ingredients:

• Sour cream with a fat content of 20% - 250 grams;
• Chicken egg - 1 piece;
• Granulated sugar - 125 grams and 1 tablespoon;
• Butter (room temperature) butter - 150 grams;
• Flour - 2 tablespoons.

Beat the egg with sour cream with a mixer, add granulated sugar and flour there - mix well with a spoon and set to cook on steam bath. Over the course of 20 minutes, the cream gradually thickens, but it must be stirred from time to time, and after cooking, cool.

Whip the butter and add the previously prepared chilled mass to it. Beat the resulting mixture again. And voila, the custard is ready!

Recipes for sponge cakes with sour cream

For cooking delicious cake it is necessary not only to bake tasty base, but also to choose the right cream for it. Sour cream is considered the fastest in preparation, not only tasty, but also healthy.

Depending on the consistency, it can be used for any cake base. So, for dry thin cakes should be used more liquid consistency, For fluffy biscuit- thicker.

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Let's start cooking classic biscuit, which requires:

• Chicken egg - 6 pieces;
• Granulated sugar - 200 grams;
• Salt - a pinch;
• Vanilla sugar - 1 sachet;
• Flour - 200 grams;
• Baking powder - 1 teaspoon.

Carefully separate the yolks from the protein part.

Beat the yolks with half the norm of granulated sugar.

We begin to beat the whites with a pinch of salt and continue for 15 minutes with the addition of granulated sugar and vanillin.

Gently mix the lush protein mass with whipped yolks. We combine the baking powder with flour and, sifting, gradually add to egg mixture.

Air and thick dough we shift it into a mold and put it in an oven preheated to 1900 C, where it is baked for 30 minutes.

We cut the biscuit cake into several cakes, which we sequentially lay out on a cake mold and smear each layer with any sour cream from those described above.

The walls of the cake can be beautifully and gently greased with a knife.

Decorate the dessert as you wish.

Delicate fruit cake

Fruits go well with sour cream and at the same time add juiciness to the biscuit cake.

So, baked a delicious biscuit cake according to the recipe above. Cut the tall baked cake into several.

Prepared sour cream (any option suggested above).

To create a biscuit composition, you can use it as any fresh fruits, and frozen, and even canned.

Prepared fruits were cut or crushed (as you like). Now we are approaching the stage of forming a biscuit cake with sour cream cream and fruits.

There are two options for adding fruit:

1. Pieces or slices - covering each cake with cream and shifting with chopped fruit. thin slices or in small pieces cut banana, kiwi, orange, mango, peaches, pear, pineapple, cherry, strawberry and shift the layers. Raspberries can be put whole. If you did not spare fruit on the first layer of the cake, then it is better to lay out the fruit layers through one. You can use fruit on all of the layers, just don't overdo it with the amount as the cake can be too sweet and the layers will fall apart when cut into portions. We no longer shift the last upper cake with fruits, but use them for decoration;
2. In the form of puree, which can be mixed with sour cream or spread in layers. So you can easily mash with a fork or mix with a blender any fruit that is suitable for mashing slightly overripe specimens.

You can also add nuts to the cake, in addition to fruits. And if you have a slow cooker, then it will be even easier for you to bake such a dessert. For more on this, watch the video:

Quick honey cake

To bake a honey biscuit, we need:

• Egg- 2 pieces;
• Sour cream - 200 grams;
• Butter - 50 grams;
• Sugar - 250 grams;
• Honey - 50 grams;
• Flour - 500 grams;
• Baking powder - 1 sachet.

Beat eggs with sugar in a mixer. Melt the butter, add honey and sour cream to it, mix. Add this mixture to the eggs.

Pour the baking powder into the flour, sift everything through a sieve and add, stirring, into the liquid ingredients.

The resulting mass is poured into a greased form and baked for about 30 minutes at 1800 C.

Ready biscuit cut into several cakes, for lubrication of which we use the same ordinary sour cream.

Sending our biscuit honey cake in the refrigerator, and after half an hour enjoy!

Chocolate dessert with gelatin

For the test you need:

• Chicken egg - 6 pieces;
• Sugar - 500 grams;
• Kefir - 2 cups;
• Flour - 700 grams;
• Soda - 1 teaspoon;
• Vinegar - 1 teaspoon;
• Cocoa - 50 grams.

The preparation of chocolate biscuit is different from the usual topics that in addition to the egg mixture (eggs + sugar), whipped into a strong foam, kefir, cocoa and soda slaked with vinegar are added.

Then we introduce this mass into flour, knead the dough and bake the biscuit for half an hour in the oven. Then, as in other recipes, cut it into several shortcakes.

To prepare sour cream with gelatin, we will take as a basis the usual recipe that we have already used earlier and slightly modify it. To do this, we additionally need 1 tablespoon of gelatin, which we dissolve over low heat in 25 milliliters of water.

It is very important not to bring it to a boil and cool. Gently and thoroughly mix the gelatin with the cream.

In order for the cream to harden well and be perfectly spread on the cakes, it must be put in the refrigerator for a while. After it has cooled, we spread the shortbreads, decorate biscuit cake with sour cream to your liking (fruits, nuts), put in a cold place and in an hour we delight loved ones!

Very important:

1. For cream, use cooled sour cream, and for biscuit - chilled eggs;
2. To prepare a biscuit, separate the protein part from the yolks so that not a drop of the yolk gets to it;
3. For whipping proteins, use clean and dry dishes;
4. A lighter and more fluffy cream is obtained when replacing sugar with powdered sugar;
5. When using powdered sugar, you need to introduce it into the cream gradually;
6. To grind the cottage cheese well, use a blender;
7. While baking a biscuit, the oven must not be opened so that the cake does not fall in volume;
8. For the same reason, leave the cake to cool in the oven;
9. To evenly cut the biscuit cake into several, use nylon fishing line or regular thread;
10. In order for the cakes to be well saturated, the cake must be put in a cold place;
11. Your cake will be extraordinarily tasty and healthy if you add cranberries, blueberries or any other to the cream. wild berry passed through a sieve;
12. The cake will turn out to be quite original if you still use it for lubrication sea ​​buckthorn jam, alternating it with sour cream;
13. Will add exquisite taste sour cream mass fried walnuts, almonds, ground hazelnuts, raisins or lemon juice;
14. It will not be superfluous in sour cream composition orange peel, a pinch of cinnamon or a couple of drops of cognac, wine or liquor.

Stick to these delicious recipes and simple tips and you will get not only an excellent cake, but also a wonderful cream dessert!

Finally, we present to your attention another wonderful cake with blueberries and sour cream. Well, just a meal! Watch the recipe in the video:

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How to make sour cream thick for a cake

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in confectionery art. Quite popular cream based on sour cream, which received the appropriate name - "sour cream". He is considered true classic for home baking. On confectionery production this impregnation is also widely used. At professional chefs it turns out a thicker sour cream, and for housewives at home - more liquid. It uses similar ingredients good quality and the first freshness. A logical question arises: how to make liquid sour cream thick? For this, several culinary nuances, which will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to the ease of preparation and the availability of ingredients. It is especially popular for biscuit cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be borne in mind that this is a fairly liquid confectionery mass, that is, a fluid substance well suited to make dryish dough softer and more tender.

Standard sour cream is prepared from 3 essential products:

1. Oily sour cream.
2. Powdered sugar.
3. Vanillin.

How to make thicker sour cream cake? Firstly, you need to use sour cream of 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 sour cream, you should use several tricks and additives.

Ways to make sour cream thick

How to make sour cream cake thick? Confectioners use several fairly effective options. Possible means:

1. Remove excess moisture from sour cream. For high-quality cream, it is better to choose the maximum fat content of the dairy product - 30%. To enhance the effect, you can put sour cream in cheesecloth and hang over a bowl for several hours. Thus, excess liquid will drain, and the finished impregnation will come out thicker.
2. Reduce whipping time. From contact with granulated sugar, any sour cream becomes more liquid. To avoid this, you need to whip the cream at the maximum speed of the mixer for a non-positive time. In addition, before whipping, it is worth cooling all products and equipment.
3. Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
4. gelatin supplement. It is a versatile thickener that can slightly change the flavor of a dessert. Once added, it will take time to cool.
5. A combination of sour cream and butter. Sour cream with the addition of butter turns out to be a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. Especially often it is used for stuffing eclairs.
6. Use of a special cream thickener. This method is the easiest to use. There are thickeners with different names, but in application they are all similar.

These simple tricks help thicken the sour cream during cooking. Thicken ready cream you can only beat it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To prepare a medium-sized cake, you will need about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes provided to your attention below.

Cream with sour cream and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. For swelling, gelatin is aged in cold water 20-30 minutes, then dissolve in a water bath, avoiding boiling. Bye gelatin mass cools, the base of the cream is whipped - sour cream with sugar. After 10 minutes of intense whipping, vanillin and cold gelatin are added. After that, 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 seize and you will get a really thick and delicate cream.

How to make sour cream thick with starch? The above amount of ingredients will require only two teaspoons of powder. Chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar and vanilla essence are added. After another 5 minutes of whipping, starch is added and whipped again. In order for the cream to seize and thicken, it is removed in a cool place for half an hour.

Impregnation with oil

How else to make sour cream thick? For 500 gr. sour cream is taken about 70 g of butter. It should be slightly warm. 50 g of powdered sugar should be rubbed 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 best to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. In this recipe, you can completely eliminate the use of sugar. Condensed milk affects the volume, because of it, more impregnation comes out. TO standard ingredients added regular bank condensed milk and 50 grams of butter. The oil should be at room temperature. Chilled sour cream is whipped for 10 minutes, after which a whipped mixture of condensed milk and butter is added to it. This mass must be beaten for another 10-15 minutes until a lush 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 cream thickener is excellent for this purpose. The instructions usually indicate the exact proportions (they vary from manufacturer to manufacturer). Most often, 500 gr. sour cream requires one pack of thickener. For 10 minutes, cold sour cream is whipped with sugar, after which vanillin and a thickener are added. The resulting mass must be intensively whipped for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is watery, another thickener is added and the sweet mass is whipped again.

As can be seen from these recipes, various culinary additives are used in the preparation of thick sour cream. In any case, it is important to use fresh food High Quality. Sour cream should be high fat. Both sour cream and inventory must first be cooled.

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Sour cream for cake - how to cook step by step at home, proportions and fillers

Sour cream cake layer is the simplest and most popular, you can make it in several interesting options, using for this available products. Try adding vanilla extract to sweet sour cream, a glass of walnuts, fruit or cocoa, and the taste of goodies will become much brighter, more interesting. You can make any kind of sweetness: liquid, so that it soaks the cakes well, thick, high-calorie, dietary.

How to make sour cream

If you know how to make a cream of sour cream and sugar, just beat these two ingredients with a mixer for 10-15 minutes. So the delicacy will turn out thick, homogeneous. It is also important to choose quality products, sour cream should be fresh, with a fat content of at least 25%, it is better to take a market one, not a store one. As a thickener in traditional sour cream add gelatin or agar-agar. An airy consistency can be obtained by adding fine sugar, experienced confectioners It is recommended to use powdered sugar, with which the delicacy is whipped easier, faster.

• Cooking time: 15 minutes.
• Serving Size: 6 people.
• Calorie content of the dish: 318 kcal per 100 g.

Sour cream and sugar cake cream is popular due to the availability of products and ease of manufacture. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic recipe for sour cream, it includes only 2 components and a flavor, it is suitable for biscuit cakes, Napoleon, honey cake and other confectionery.

Ingredients:

• sour cream - 500 g;
• powdered sugar - 150 g;
• vanillin - 1 sachet.

Cooking method:

1. Place the chilled sour cream in a container and beat at low speed for 1 minute, do 3 sets.
2. Increase the mixer speed by adding 1 tbsp of powdered sugar. spoon.
3. Add vanilla at the end, beat for another minute until a thick fluffy mixture is obtained.

with cherry

• Servings: 7 people.
• Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and soft texture. Do not forget that cherries are too juicy berries, which in the process will give a lot of liquid, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for a layer of ready-made or sponge cakes in cakes. If the delicacy is laid out in bowls and frozen, you get an amazing cooling dessert.

Ingredients:

• sour cream - 400 ml;
• powdered sugar - 250 g;
• cottage cheese - 400 g;
• gelatin - 30 g;
• fresh cherries (or frozen) - 300 g;
• vanillin.

Cooking method:

1. Gelatin is poured with water, left to swell.
2. At this time, powdered sugar is added to the cherries (pitted) and beat with a blender until smooth.
3. Then pour cottage cheese, vanillin, knead again. Next, add gelatin and mix thoroughly.
4. Fermented milk product beat separately, then add to the main mass and beat together again.

With strawberry

• Cooking time: 30 minutes.
• Servings: 6 people.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for strawberry cake is very simple, but this berry will add to the dessert spicy notes And excellent flavor. Here it is important to consider what strawberries will give a small amount of juice, and the mixture may become runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

• cold cream - 90 ml;
• fat sour cream - 180 ml;
• sugar - 100 g;
• strawberries - 200 g.

Cooking method:

1. Make a puree from the berries.
2. Mix the rest of the ingredients and beat until smooth.
3. Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
4. Spread the finished lush mass on the cakes, decorate the cake on top with strawberry slices.

Sour cream with condensed milk

• Cooking time: 25 minutes.
• Servings: 5 people.
• Calorie content of the dish: 286 kcal per 100 g.
• Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out to be very soft, airy, and its wonderful creamy taste is light. A treat with condensed milk can be used to soak cakes, as a fondant for muffins, and others. delicious desserts, for the preparation of custard cakes, wafer rolls.

Ingredients:

• sour cream (minimum 25%) - 200 ml;
• condensed milk - 1 can.

Cooking method:

1. Chilled fat sour cream is beaten with a mixer until airy.
2. Then add condensed milk and continue to beat until you get a homogeneous consistency.

With kefir

• Cooking time: 60 minutes.
• Servings: 7 people.
• Calorie content of the dish: 238 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

Cream on sour cream with kefir will appeal to lovers of airy delicate desserts with a slight unobtrusive sourness. Such a delicacy can be used both for a layer of honey, biscuit, sand cakes or as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not freeze, and the cake will not keep its shape.

Ingredients:

• sour cream - 400 ml;
• kefir - 200 ml;
• water - 50 ml;
• sugar - 4 tbsp. l.;
• gelatin - 10 g;
• vanillin.

Cooking method:

1. Combine gelatin with water and leave to swell.
2. Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until a homogeneous consistency and complete dissolution of sugar.
3. Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of the fermented milk mixture to it, stir until smooth.
4. Pour this mixture into the kefir-sour cream mass, mix thoroughly and refrigerate for 20 minutes to cool.
5. After the time has elapsed, take out the product and beat with a mixer. The mass will thicken, increase in volume. Send back to the refrigerator. After half an hour, the dessert is ready.

With prunes

• Cooking time: 50 minutes.
• Servings: 6 people.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

Desserts can be added not only fresh berries, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cakes, since the sour taste of prunes and sour cream will dilute their cloying. To prepare a sour cream dessert with this dried berry, you need a small amount of liquor in which dried fruits are soaked. Thanks to this technique, the treat will acquire an original flavor and light alcoholic smack.

Ingredients:

• sour cream - 600 g;
• sugar - 200 g;
• prunes - 200 g;
• liquor (fruit) - 50 ml.

Cooking method:

1. Finely chop the prunes, pour over the liquor, leave for 45 minutes to soak. Stir occasionally.
2. Combine the fermented milk product with sugar, beat with a whisk until smooth.
3. Add dried fruits to the mass, mix thoroughly.

with banana

• Cooking time: 20 minutes.
• Servings: 6 people.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: for breakfast, lunch.

If you don't have time to deal with complicated oil cream, try adding to regular cream bananas for sour cream biscuit. These fruits will make the treat more tender and thicker in texture. Banana-sour cream delicacy can be a separate dish or impregnation for chocolate biscuits. Goes great with this cream. chocolate chips or coconut flakes.

Ingredients:

• large bananas - 2 pcs.;
• sour cream - 500 g;
• sugar - 125 g.

Cooking method:

1. Bananas are ground with a blender to a mushy state.
2. A fermented milk component is added to this mass and all this is whipped with a mixer.
3. Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

• Cooking time: 60 minutes.
• Servings: 7 people.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

Many sweet teeth love the recipe for sour cream cream for its simplicity with a small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. So the treat will become truly chocolate, it can be used as self-dish and use as a filling for cakes, pancakes, tubes and other confectionery.

Ingredients:

• fat sour cream - 150 g;
• butter (softened) - 80 g;
• sugar - 300 g;
• cocoa - 80 g.

Cooking method:

1. Mix the fermented milk component with sugar and cocoa until smooth.
2. We put the mass on the fire, bring to a boil, stirring constantly.
3. After boiling, reduce the heat and cook until thickened. Don't forget to stir.
4. When the mass thickens, add the oil and stir until it dissolves.
5. Remove from fire, cool.

with gelatin

• Cooking time: 1 hour 20 minutes.
• Servings: 6 people.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: for breakfast.

Some recipes for making a thick cream require the addition of butter, but the taste of such a mass will differ from the traditional classic. The easiest way to achieve a thick sour cream consistency is to use a cream thickener, which is sold in stores. If you do not want to add artificial ingredients, try making a treat with gelatin. It will help you easily achieve a dense consistency. sweet mass, thanks to which it can be used for a layer of cakes.

Ingredients:

• sour cream - 300 g;
• powdered sugar - 5 tbsp. l.;
• water (milk) - 0.5 tbsp.;
• gelatin - 1 tsp;
• flavoring (vanillin).

Cooking method:

1. Pour gelatin with water (milk), set aside until swelling.
2. Then put it on water bath and heat until the component is completely dissolved. Leave to cool.
3. Beat sour cream, powder, flavor with a blender (mixer) until you get a fluffy homogeneous mixture. At the end, add gelatin.
4. Use this impregnation for baking homemade cakes and other simple recipes.

Video

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Sour cream at home - step by step recipes

How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and pastries. Impregnation for confectionery based on sour cream is a classic of almost all home recipes. On confectionery factories produce a lot of products with this impregnation, they manage to make it thick, fluffy and tasty. For some reason, homemade sour cream always turns out to be “wet” and most often liquid. Moreover, the recipe is chosen correctly and the proportions are observed - why is it so? To achieve the desired effect, you need to know some of the nuances of cooking and use them in practice.

Features and composition of cream based on sour cream

Sour cream cake is considered the most elementary to manufacture and the most affordable in terms of the required ingredients. They are soaked biscuit cakes, sour cream, honey cakes, eclairs and other types of cakes and cakes. The impregnation under consideration is endowed with a lot of advantages:

• homemade sour cream is versatile - it can be made very sweet, and those who do not like sugary sweetness can cook it with a small amount of sugar;
• it has a very simple and affordable recipe;
• it can be made at home by anyone who knows at least a little about the confectionery;
• cooking is very simple takes a little time;
• a classic sour cream prepared on your own can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

You can take for cooking the thickest and fattest sour cream that you can find. Keep the cream in a cold place (refrigerator) so that it “grabs” well. But all these manipulations do not guarantee that it will be really thick. To get a thick sour cream, you need to use some cooking tricks.

Preparation of components for creating a dense sour cream

The main ingredient - sour cream should be with the appropriate percentage of fat and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.

• When not at hand fat sour cream you can use a cream thickener.
• To speed up the process of dissolving sugar when whipping, it can be replaced with powdered sugar.
• Complex recipe sour cream for cakes may contain in the recipe: cottage cheese, butter, eggs, condensed milk and fruits.

If you need the cream in the dessert dish to keep its shape, then gelatin is indispensable here. Here are some components, the use of which will help you prepare a thick sour cream yourself at home:

• Density and quality properties sour cream. The percentage of fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use, it should be folded onto gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, whey will separate from it - this will increase the chances of preparing a delicious sour cream of a dense consistency.
• Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the whipping process takes, the longer the contact lasts, the less chances that the resulting mass will become a dense consistency. whip better mixer at high speeds. The temperature here is very, very important, so you need to pre-cool all the ingredients, the bowl.
• Starch. Thick sour cream at home can be made using corn or potato starch. After adding this component to the recipe, all the contents need to be kept in the refrigerator for a while.
• Butter. The combination of these components slightly changes nutritional value, consistency and taste qualities. In fact, this is a completely different type of filling, but it is possible to replace it with classic recipe.
• Gelatin. This product is considered an ideal thickener. Its use requires cooling, it has very little effect on taste, but it completely affects the density of the final mass.
• Cream thickener. How to cook sour cream of maximum density with low fat content of sour cream on your own at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners are different trademarks, differ in consistency or name, but the recipe for cooking with them is the same.

All these components help to create a thick, lush, delicious food during the cooking phase. In an already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it is better to initially prepare all the components, so as not to redo the work later.

Recipes for thick sour cream impregnation

To make a classic sour cream and soak a medium-sized cake with it, you will need:

• fatty fresh sour cream - 500 g;
• granulated sugar(not large) - 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder -100 g;
• vanilla essence - one drop (optional);
• Cream thickener (optional)

The remaining ingredients are indicated additionally in each of the recipes step by step.

Sour cream with gelatin

To make sour cream with gelatin, it is necessary to add to the indicated recipe: a package of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

1. Pour gelatin (dry) into water.
2. After 15 minutes, slightly warm the contents (do not boil), leave to cool.
3. While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until peaks begin to stretch with the whisk of the mixer).
4. After that, add vanilla essence and dissolved chilled gelatin to the mass - beat all the contents again for 12 minutes.
5. Put the finished mass in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken, and the impregnation will become very thick.

The delicacy is ready to eat and soak, they can not only smear the skins, but also decorate the cake from above, as shown in the photo.

Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture must be heated very carefully to avoid curdling.

Sour cream with starch

A couple of tablespoons of starch are added to this recipe. The recipe for sour cream with starch is easy to prepare, and it requires few ingredients, and the taste and texture will fully meet expectations.

Cooking scheme:

1. Pour sour cream into a chilled bowl, beat until its volume increases (about 15 minutes).
2. Pour granulated sugar (you can powder), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
3. Put the mass in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then the starch is added immediately and whipped immediately.

Impregnation based on sour cream with butter

For 500 g of sour cream, you need to take about 100 grams of butter. This recipe will achieve maximum impregnation density.

step by step cooking:

1. Remove butter from refrigerator to soften.
2. Put soft butter and half of the total mass of sugar in a bowl - grind everything thoroughly.
3. When the sugar dissolves and the butter turns completely white, add the rest of the sugar and vanilla.
4. Beat with a mixer at high speeds, before this it is recommended to cool the whisk.
5. After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream with condensed milk

This ingredient helps to add volume. Therefore, sour cream with condensed milk, made according to this recipe, will turn out not only tasty, it will also come out much more than in all of the above. For him you will need: a jar of condensed milk and butter (50 grams will be enough). This recipe allows you to not use granulated sugar at all.

Cooking scheme:

1. Sour cream is whipped in one bowl for 15 minutes.
2. Put butter (softened) and condensed milk in the second - also beat until a homogeneous fluffy consistency is formed.
3. Combine the contents of the first bowl with the contents of the second and beat well again.

Sour cream with condensed milk prepared using this technology can be used as an impregnation for a cake or as an independent dessert dish sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.

Sour cream with fruits

Sour cream with fruits - very tender and tasty dish. It can be used as an impregnation and as an independent dessert. Great option for summer cakes. To the above standard set of components should be added: 500 grams of fresh strawberries, a pack of gelatin and strawberry juice 150 grams.

Step by step cooking:

1. Wash the strawberries, remove the stalks, cut into small pieces.
2. Pour gelatin with strawberry juice, leave to swell for 15 minutes.
3. Slightly warm the swollen gelatin until completely dissolved.
4. Combine pre-chilled sour cream with sugar and beat until smooth.
5. Add chopped strawberries, stir.
6. In the resulting mass, add gelatin with juice in a thin stream - mix thoroughly.
7. Lubricate the cakes with this impregnation and put in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. delicious, fragrant impregnation It is laid out in portioned cups and decorated, if desired, with fresh strawberries.

Summing up, I would like to note that when creating a delicious sour cream, which is discussed step by step in the material, they do not require heat treatment, this is a significant plus. In some recipe books, it is indicated in some places that in order to achieve the desired density, sour cream must be boiled in syrup (sugar or starch), only this is a completely different kind of custard. All the recipes for making cream based on sour cream are ideal for cakes, biscuits, honey cakes, sour cream and other homemade pastries.

Cake county ruins recipe at home with sour cream

Recipes for cream and other confectionery decorations

sour cream cake recipe

750 g

15 minutes

200 kcal

5 /5 (1 )

How to make sour cream cake? Very simple! This is a step-by-step process that does not require much physical effort and time.

How to choose the right ingredients

For cream, as a rule, they use any sour cream - store-bought, bought on the market or home-made, collected with their own hands. The key is to be fat.. It is undesirable to use freshly picked sour cream for making cream - it will be liquid. It should stay in the fridge for at least a day.

If the sour cream is liquid, then the question arises: how to make sour cream cake thick? It is quite enough to throw the sour cream on a sieve lined with four layers of gauze and let it stand for 7-8 hours (overnight) in the lower part of the refrigerator so that excess whey drains.

It should be remembered that when granulated sugar is added, the sour cream liquefies somewhat, and it is better to soak the cakes with such a cream. When adding powdered sugar, the cream turns out to be denser even without the addition of gelatin, as a thickener—Sour cream with gelatin for cake recipe—and you can even decorate confectionery with it.

Equipment and utensils: whisking bowl with high sides beaker, sieve, gauze in four layers, mixer.

Ingredients

In order to quickly prepare a delicious sour cream for a cake at home:

A step-by-step recipe for making a delicious cream of sour cream with sugar for a cake

Did you know? The sweetness of the cream is adjusted by decreasing or increasing the amount of granulated sugar or powdered sugar.

Video recipe for sour cream cake

This short video can be considered an excellent demonstration of each step in the preparation of sour cream. It clearly shows how the components are connected correctly and in what sequence, as well as the end result of a simple and fast process:

Sour Cream. The best sour cream for cake🌹🍰

#Sour cream_cream recipe is the simplest and most beloved by all of us, with powdered sugar and vanilla. Sour cream is suitable for a cake, as an independent dessert, etc.
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RECIPE:

- sour cream from 25% - 500 grams
- powdered sugar - 250 grams
- vanillin or vanilla sugar (sachet)

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2016-12-16T11:38:06.000Z

Variants of original recipes using sour cream

Classically made sour cream with powdered sugar for the cake is considered an ideal option for making original confectionery. It is it that is prepared in order to acquire distinctive taste, a specific taste and a unique appearance:

In classic sour cream, except for granulated sugar or icing sugar with vanilla and sour cream itself, nothing else is added, and it is considered basic recipe. On a basic basis, there are many options for preparing confectionery products, such as, as well as, the recipes of which include additional components in the form of condensed milk and cottage cheese. Try to cook a dish using our recipes to appreciate how easy and simple it is to create a real confectionery miracle in your own kitchen.

In fact, the classic basic sour cream, where sugar is added, even very fine, is not suitable for decorating confectionery. But it is very good for soaking cakes, and it is often used when making "Honey cake with sour cream". Thanks to the combination of ingredients, the taste confectionery turns out to be rich, saturated.

It has an original taste, the recipe of which you can easily find on the pages of our website. No less interesting taste characteristics. This is a simple recipe that anyone, even a very young hostess, can handle.

common truths

• The cream begins to cook only after the sour cream has cooled well.
• To make the cream from homemade, very fatty sour cream, it is undesirable to beat it for a long time. It is enough to mix with powdered sugar with a fork or a hand whisk, otherwise there is a possibility of separation into fractions - sweet butter and whey.
• In sour cream of 15% fat, add store-bought 35% cream in a ratio of 1: 1, stir and keep in the refrigerator for a day.
• To speed up the process of making a thick cream, a special sour cream thickener is added to store-bought low-fat sour cream.

In principle, the recipe for making sour cream is more than simple and does not require special skills. Even such, it would seem, difficult to prepare - Count's ruins cake with sour cream - can deliver true pleasure hostess. It is enough to carefully familiarize yourself with the work process and understand that there is nothing complicated here.

On our site you can find many useful tips and simple original recipes that do not require large physical and financial costs. Very interesting. Unusual, rarely served at the table, this cooking masterpiece can be a real highlight tea drinking. Also check out how to make - a recipe for making a simple and very tasty confectionery product, as they say, "in haste".