Sour cream cake does not thicken. How to make sour cream custard

The simplest cream recipe is made from sour cream and sugar. The minus of this type of product is one - a little greasy, but there are many pluses - no harmful additives, only fresh and natural.

It is used to flavor pastries of any kind - puff, biscuit and shortbread, is not harmful to children - if there is no history of diabetes, pancreatic disease or lactose deficiency.

Even a novice cook can cope with the task of how to make cream from sour cream and sugar, if he knows in what proportions the ingredients are mixed.

If you want to give the dish a “zest”, improve the taste, this can be done by adding natural food ingredients.

The easiest cream for cakes from sour cream and sugar

To prepare the cream in the simplest version, 2 components are enough - sour cream and sugar, in the proportion: 500 g of thick sour cream - at least 30%, 1.5 cups of sand - you can grind this amount in advance into powder. Some housewives, in order not to worry that the sweet mass will spread, add a thickener to the cream. Corn starch, oil or gelatin can be used as this ingredient. Making the air component of the cake is very simple - beat sour cream with sugar with a whisk or mixer so that the sugar is completely dissolved.

If you have a large blender, it will also help to cope with the task.

Sour cream is considered ready when the volume of the mixture of the original products increases by 2.5-3 times and the fluffy mass does not spread if the dish is tilted. Check carefully - if you turn off the electrical device several times, you can lower the mass.

How to whip sour cream with sugar into a fluffy cream in the shortest possible time? Experienced housewives know the secret - sour cream should be as cool as possible. You can even interrupt the process if the mixture does not rise well, and put it in the refrigerator for a while.

But there is an even better way - to put a container in which sour cream is whipped into cold water with ice.

How to thicken the original product

You can thicken the sour cream mass with the help of the following ingredients.

Corn starch

For 0.5 kg of sour cream, you need to take 2 teaspoons. First, the mass is whipped to maximum thickening, then cooled in the refrigerator, then an almost finished product is taken out, starch is added, and stirred at high speed until the product “stands” on an inverted spoon.

Butter

You can increase the density of the cream with the help of oil, but it should be borne in mind that the taste will not suffer, but the energy value of an already not quite dietary product will increase even more, and the consistency will turn out to be “heavy”.

The oil is taken out of the refrigerator in advance and allowed to stand in the room - it is not recommended to warm it up specially - you can melt it. Then it is mixed with sugar - half of the total - and slowly, without interrupting the beating at low speed, sugar butter is introduced into the whipped cream. Sour cream should already "absorb" granulated sugar. Now the mixture is beaten at high speed for about a minute, making sure not to interrupt. The finished product is kept in the refrigerator before being applied to the cake.

It not only securely fixes the cream, but also turns it into a delicious tender soufflé:

• Recipe for sour cream soufflé: the proportions of sour cream and sugar for a delicate cream are exactly the same as for a regular one. Gelatin - 10 g - is poured into an enameled bowl - then it will have to be placed on a heating device or a steam bath, so you should choose dishes of good quality. Pour 5 tablespoons of milk - and preferably cream - at room temperature, let it brew and swell - it takes about 10 minutes.
• Then the gelatin is dissolved over a fire or a water bath - the main thing is to be able to constantly stir, then cool to room temperature.
• Pour into the sour cream-sugar mixture, beat for 2-3 minutes, remove for 30-40 minutes in the refrigerator - not in the freezer.

When applied to a biscuit, hot knives are used - they are heated in boiling water, since the soufflé has already set.

Experiments with sour cream

There is always sweet pastries with one taste - boring. To get new taste sensations, it is worth experimenting with a layer and decoration. You can use ready-made recipes, or come up with something new.

Ingredients needed for culinary experiments:

• sour cream - 3 cups;
• sugar - a little less than a glass;
• berries or fruits;
• cocoa powder - 2 tablespoons;
• instant coffee - a teaspoon;
• lemon - 1 medium.

Some housewives pre-filter the sour cream through cheesecloth or rub it through a fine sieve, especially if the product is not made using a separator - lumps may occur in it. In addition, when straining through cheesecloth, excess liquid is absorbed, which means that the mixture will be easier to whip.

Cocoa and coffee are poured in after the lush mass is half whipped. The final readiness is given to it after mixing all the ingredients.

Want a fruity or berry flavor? In this case, fruit or berry puree is first made, and added at the last stage. In this case, you cannot do without a thickener - it is impossible to completely remove fruit juice from puree - and even unnecessary. It is enough for the fruit puree to drain for 10-15 minutes.

For every 10 g of fruit puree added to the creamy mass, 10 g of gelatin must be added.

Lemon cream. Citrus does not need to be peeled. It should be kept in boiling water until it becomes soft.

If it is crushed in the hand, then it should resemble a children's toy made of porous rubber - such material is very pleasant if chewed.

After the lemon has cooled, it is turned in a meat grinder along with a soft peel, after removing the seeds. Then this mass is added to the lush mixture. It is already clear from the technology that a thickener is needed.

But if you want to create a nutty masterpiece, a thickener is not needed. The simplest thing is to add slightly roasted walnuts, crushed into powder, to an almost ready mixture and bring to full readiness.

Almond-sour cream sweet mass can turn into an excellent dessert, which does not have to be laid out on cake layers or biscuit dough - this way you can get a ready-made sweet dish. The required amount of products is calculated as follows: a glass of sour cream - half the volume of powdered sugar - egg white - 0.75 cups of peeled almonds. Almonds are crushed, pre-roasted and cooled.

Combine the rest of the ingredients and stir thoroughly until a spoon “stands” in them. The taste of egg whites should not be felt. If the plans are to decorate a confectionery, the nut is driven in at the last stage and the mixture cools before it is laid out on the cake.

At home, baking and desserts are most often used sour cream: it keeps its shape well, perfectly soaks any cakes and biscuits, and is very tasty.

Unfortunately for many hostesses, a cream made from such simple ingredients does not always turn out to be lush and hold its shape. Now let's open some secrets of successful cooking to get delicious sour cream.

The word "cream" itself was borrowed from French in the second half of the 18th century. The French word "crème" means nothing more than "ointment" or "cream", using words in the sense of address and folded sentence. Other sources interpret the origin of the word from the Latin "chrisma", meaning cream. The Greek language also left its mark on the origin of the word "cream". It is assumed that it is “χρῖσμα”, which reads like “cream” from the marching word “χρίω” - “to smear”.

The etymology of the origin of the word is clear. That's just who came up with the idea of ​​smearing a creamy mass on cakes, no one knows. It seems that there were no cakes at one time, but the cream has always been, since one hypothesis suggests the birth of the cream in Italy, as an amazing dessert treat. In fact, there is no difference for us in the origin of the creamy mass. We need delicious and with whom we can do good.

Ingredients for impregnation of a medium-sized cake

500 grams of sour cream

1 cup granulated sugar or powdered sugar

1 sachet vanilla sugar or vanilla extract (to taste)

Inventory

cotton fabric

How to make the perfect sour cream

The process of making classic sour cream is quite simple.

Sour cream is whipped with granulated sugar until stable and fluffy peaks are obtained.

As if that's the whole step-by-step recipe for making sour cream cream.

But it was not there! But we do not always get such a magnificent mass at the exit. Let's reveal the secrets of the hostesses:

First secret

We mistakenly think that the fatter the sour cream, the better and more magnificent the cream should turn out. It's not like that at all.

The main thing for sour cream is to choose the right sour cream.

Sour cream should be oily, but not too much. The optimal fat content of a fermented milk product is 30%. In this percentage of fat content, the product will be quite thick, but not cloyingly greasy, almost oily.

In addition, if you overdo it when whipping rustic sour cream, you will get an excellent sweet butter, and not a creamy mixture for a cake layer.

Second secret

Using rustic sour cream, whipping it with granulated sugar, you can get a rather thick oily composition, where the sugar crystals will not dissolve. And if you do not beat the sour cream strongly, then we will not get it. What to do in such a situation?

Everything is very simple! Replace granulated sugar with powdered sugar. As a last resort, we grind sugar crystals in a mortar, blender, or in any other available way. Add grated sugar or powdered sugar to sour cream, and beat the cream.

So grains of sugar sand will not creak on the teeth, and the process of whipping the mass will be greatly reduced. At the exit we get more airy and without an oily aftertaste.

Third secret

It is known that for the cream we need thick sour cream. But we are not always lucky with the purchase. Even if we purchase a product of the desired fat content, the excess liquid in the fermented milk product does not allow us to make delicious sour cream.

The time that our sour cream will be weighed will help correct the situation. We put the product in cotton fabric or several layers of gauze.

We tie it from above, hang it, for example, over the sink, for the night.

During the night, excess liquid will drain, and we will acquire a mass of the necessary density, which will help the cream to whip easily.

Sour cream after weighing without excess liquid

How to make sour cream thick? Sour cream with a thickener. Beat everything together for another 7-10 minutes and put the cream in the refrigerator. Sour cream with butter turns out to be heavier and fatter compared to the first option, but also very creamy, rich and tasty. This is the most modern and easiest way to make sour cream thick.

Homemade biscuit cake with homemade cream is an incomparable, unsurpassed delicacy. Before you start preparing a sweet biscuit cream, be sure to place an unopened bag or a hermetically sealed jar of fresh sour cream in the refrigerator.

Add granulated sugar to cold sour cream to taste and beat the cream with a whisk for 5 minutes: first at low speed, then at high speed. Mix all the ingredients of the cream, then put the sweet thick for a short time in the refrigerator.

Sour cream cake is a classic homemade recipe. But professional bakers manage to make sour cream thick, while at home it turns out to be more liquid, “wet”. 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.

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. 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".

To noticeably thicken the sour cream, you will have to use other tricks and / or additional components. Experienced housewives are sure that thick sour cream is obtained only from homemade sour cream, and store-bought is not suitable for this.

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. 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. Gelatin. Universal thickener, including for cream. Will require refrigeration and may affect the taste of the cream if gelatin is used in large quantities.

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. Beat the cream again for 1-2 minutes. Before using, put 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.

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. 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. In a deep bowl, rub the soft butter with half the sugar or powdered sugar. When the butter turns white and the sugar dissolves, put the sour cream, the rest of the sugar and vanilla into the same bowl.

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. Condensed milk adds volume to the mass, so the cream is more than other recipes. Such sour cream can be used for cakes and pastries or as an independent dessert, sprinkled with crushed nuts.

How to make thick sour cream?

Confectionery dry thickener concentrate for cream is also suitable for sour cream. 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. After 15-20 minutes, remove the bowl of cream and check the consistency. Put grated cottage cheese and sour cream in one deep container, add sugar and vanilla. You can also whip sour cream with a ripe banana or other fruit pulp.

The fatter and thicker it is, the thicker the sour cream will turn out. Good luck with your culinary experiments! Remove the sour cream from the refrigerator and lightly beat with a whisk. By and large, this is a different cream, but it completely replaces sour cream in cakes and pastries.

Sour cream is not as popular as it is made from butter or protein. And it's all about his instability. But there are desserts that use only sour cream - Zebra, Tenderness or Honey cake. Due to its consistency, the cream perfectly impregnates the cakes.

Sour cream can be modified by adding gelatin or agar-agar to it, in which case you will get a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of biscuit cakes. It will turn out beautiful and tasty, but again, not for long. Still, sour cream is intended for something else.

In order for the cream to turn out really lush, tender and velvety, you should follow some important rules:

• It is advisable to take sour cream for cream at home. If this is not possible, buy sour cream with a high fat content in the store, at least 30%, but in no case the so-called “sour cream product”, nothing good will come of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on the price, expiration date, product composition and the integrity of the producers (well, if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
• In order for the sour cream to whip up easier and be lush, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss - it will turn out very sweet;
• Sour cream should be cooled very well before whipping;
• And, perhaps most importantly, sour cream should be the freshest.

Well, it's about recipes. There are many of them, but they all start from the main thing - sour cream base. Learn to cook it - everything else will turn out!

Sour cream - base with powdered sugar

Ingredients:
2 stack sour cream
4 tbsp powdered sugar,
5 g vanilla sugar.

Cooking:
Cool the sour cream in the refrigerator. Put the dishes with sour cream in ice water or in snow. Using a mixer, beat the sour cream until a thick, fluffy foam can be held on the whisk. Add the sifted icing sugar and vanilla sugar, mix and use immediately to layer the cakes.

Sour cream - base with powdered sugar (another way)

Ingredients:
400 g sour cream
150 g powdered sugar,
½ tsp vanilla sugar or a drop of extract.

Cooking:
Sour cream should be drained before cooking. To do this, line a colander with a double layer of gauze, put sour cream on it and leave to strain for 3-4 hours. After that, refrigerate the sour cream. Next, put the sour cream in a bowl in which it will be whipped, put in ice water. Add powdered sugar and vanilla and beat until fluffy.

Sour cream with gelatin

Ingredients:
1 stack sour cream
4 tbsp powdered sugar
1 tsp gelatin.

Cooking:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it be natural. Soak gelatin in ½ cup. warm water and leave to swell for 15-30 minutes. Then dissolve it in a water bath (or in the microwave), without bringing to a boil, and let cool. In the meantime, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out to be watery, so use a detachable form for a layer of cakes. After collecting the cake, put it in the refrigerator overnight. Sour cream will be like a soufflé.

Sour cream - base with sugar

Ingredients:
500 g sour cream
250 g sugar
10 g vanilla sugar.

Cooking:
The ratio of sour cream and sugar should be at least 2:1. Mix the chilled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream cream

Ingredients:
4 tbsp sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp powdered sugar
1 sachet of vanilla sugar.

Cooking:
Combine the chilled cream and sour cream, place the bowl with them in crushed ice or cold water with ice and beat at low speed of the mixer until fluffy. Gradually, without ceasing to beat, add the sifted icing sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream butter cream

Ingredients:
1 stack sour cream
1 stack milk,
1 stack butter,
1 stack powdered sugar
flavorings - to taste and desire.

Cooking:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.

Sour cream with walnuts

Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.

Cooking:
Mix heavily chilled sour cream with sugar and beat until fluffy and sugar is completely dissolved. Chop the walnuts, lightly fry in a dry frying pan and cool. Add to the cream, drip flavoring to taste and desire and mix until smooth.

Cream sour cream with cottage cheese and nuts

Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.

Cooking:
Combine sour cream and cottage cheese and beat until fluffy. Cottage cheese can be pre-rubbed through a sieve (just do not pass the cottage cheese through a meat grinder). Continuing to beat, add the powdered sugar. Add chopped, dry-fried nuts (walnuts, peanuts, cashews) to the finished cream.

Sour cream protein cream

Ingredients:
250 g sour cream 30-33% fat,
250 g sugar
4 squirrels,
10 g vanilla sugar.

Cooking:
Strain the sour cream by putting it in a sieve covered with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, making sure that the yolk does not get into them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled proteins in a clean, dry bowl separately, first at low speed, until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until a dense mass (hard peaks). Gently, little by little, add sour cream to the protein cream, mix. Use right away.

Lemon cream on sour cream

Ingredients:
2 stack thick sour cream
1.5 stack. Sahara,
20 g gelatin,
1 lemon.

Cooking:
Scald the lemon, wipe dry with a towel and remove the zest with a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ stack. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After that, pour in the lemon juice, gelatin, beat and add the lemon zest.

Sour Cream Brulee

Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.

Cooking:
For this cream, you can buy ready-made boiled condensed milk, but quite often a dairy and vegetable product is boiled instead of real condensed milk. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, fill it with water and put it on the stove to cook for 2 hours. If the water boils away, add boiling water. Cool the finished stew. To prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk is quite thick) and beat until fluffy.

Sour cream with condensed milk

Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk
½ lemon (juice)
1 tbsp cognac or liquor.

Cooking:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.

Natural juice can be added to ready-made sour cream prepared according to any of our recipes - it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries are not on hand, use jam syrup. Part of the sugar can be replaced with liquid honey, this is especially important when preparing Honey cake. If you decide to add crushed almonds, enhance its flavor with a liqueur like Amaretto.

Sour cream is also good as an independent dessert: put sour cream in bowls, layering it with nuts or pieces of fruits and berries, and put it in the refrigerator for a couple of hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sour cream and sugar cake cream is the easiest and surest recipe for making sweet desserts. In addition to the classic way of preparing it, there are other, more interesting options. Sour cream can be made thick or thinner, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.

Classic cream cake with sour cream and sugar

Thanks to the use of available ingredients, sour cream is especially popular. The fermented milk product makes the cream tender and gives it a creamy taste. The main thing is that the sour cream is fresh and oily. If you trust market products, then it is better to buy sour cream there, and not in a store. To get an airy cream, you should add fine sugar, but professional confectioners prefer powdered sugar.

Ingredients:

• ½ kg of sour cream;
• 160 g of fine sugar;
• a sachet of vanilla powder.

Cooking method:

1. We put cool sour cream in the container and turn on the low speed on the mixer. You need to do three approaches for one minute.
2. Then we increase the speed and pour out the sugar, but not the whole amount, but in portions, one spoon at a time.
3. At the end, add vanilla and beat for another two minutes until fluffy.

Sweet layer with cottage cheese

Recently, desserts using cottage cheese are in great demand. Such a product is added to the dough, and a delicate layer is prepared from it for various desserts.

Ingredients:

• a pack of cottage cheese;
• 420 ml sour cream;
• 170 g of white sand.

Cooking method:

1. Let's start preparing the cream from sour cream and cottage cheese by grinding the curd product to a delicate consistency without a single lump.
2. Then we put sour cream and turn on the mixer again.
3. After two minutes, add sweet sand and stir the composition until it is completely dissolved. For flavor, you can add a little vanilla.

With added oil

To prepare this cream, you will need only three ingredients: sour cream, butter, sugar. Sour cream with the addition of butter turns out to be tender, airy, dense and, of course, delicious. Such a cream is suitable not only for a layer of cakes, but also for filling cakes and eclairs. For the recipe, it is better to take fatty sour cream and butter with a fat content of at least 82%.

Ingredients:

• 140 g butter;
• 280 ml sour cream;
• 140 g of sweet powder.

Cooking method:

1. Put butter at room temperature in a bowl and beat for three minutes.
2. Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.

Thick sour cream with sugar for cake

At home, it is not always possible to beat sour cream to the desired thick consistency. As a rule, as a rule, the cream turns out to be liquid. But there are ways to achieve the desired density.

1. Many housewives claim that you can get a thick cream only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy sour cream with a fat content of 30% on the market, fold gauze in four and put a fermented milk product on it. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will really make a thick cream for the cake.
2. Many do not even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer on, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even inventory, that is, a bowl and whisks, should be cool. Stir quickly and vigorously.
3. To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they affect its density. The only thing to do is to keep the creamy mass in the cold before using it for making desserts.
4. The addition of butter will also make the cream dense, although the taste will turn out to be somewhat different, and the cream mass itself will be more saturated and heavy.
5. The easiest and most modern way is cream thickeners, they can be produced under different brands, but the method of application is identical for everyone.

Cooking with eggs

Every housewife knows that custard can be made with milk, but for many it turns out to be a discovery that such a cream can also be made from sour cream and eggs.

Ingredients:

• 280 g sour cream;
• one egg;
• two tablespoons of flour;
• 130 g of fine sugar;
• 140 g butter;
• a couple of drops of vanilla extract.

Cooking method:

1. In a water bath, melt the sweet sand along with sour cream and an egg. As soon as the mass thickens, remove from heat and cool.
2. In small proportions, put the butter in the sour cream-egg mixture and mix with a mixer until smooth.
3. We introduce a few drops of vanilla extract, mix and use as directed.

How to make with cream

To prepare a delicate cream with a creamy taste, you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If not, then use the finest granulated sugar that you can find or just grind it in a coffee grinder.

Ingredients:

• 550 g sour cream;
• 240 g of sweet powder;
• 280 ml cream.

Cooking method:

1. If you have homemade sour cream, then you need to weigh it. Put the product in cheesecloth and hang it over the container so that all the serum comes out of it. If this is not done, then the cream will turn out to be liquid.
2. We put sour cream in a deep bowl, pour in the chilled cream, pour in the powder. Start beating on low speed and then on high for 5 minutes. If the cream does not taste very sweet, then add more powder.

Chocolate cream with sour cream, sugar and cocoa

With the help of simple ingredients, you can diversify sour cream. For example, by adding cocoa, you will get a delicious and delicate chocolate composition.

Ingredients for making cream of sour cream and cocoa:

• 160 g sour cream;
• 70 g butter;
• 270 g of fine sugar;
• 70 g cocoa.

Cooking method:

1. Put sour cream in a container, add sweetener and cocoa, mix until smooth.
2. Then we send the mass to the fire and cook until thickened, do not forget to stir constantly.
3. As soon as the mass becomes thick, we introduce the oil and continue to cook until it is completely dissolved.
4. We remove the composition from the stove, cool and use for making desserts.

with gelatin

To obtain a thick sour cream, butter is used, but such a product makes the cream heavy and changes the taste. But there is another way, thanks to which you can impregnate a thick consistency - this is gelatin.

Ingredients:

• 280 g sour cream;
• five tablespoons of sweet powder;
• half a glass of milk (water);
• 1 tsp gelatin;
• vanillin.

Cooking method:

1. Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and hold until the gelatin is completely dissolved.
2. With a mixer, mix sour cream with powder and aromatic additive until smooth.
3. Then add chilled gelatin, mix and let the cream brew a little.

For biscuit desserts, a cream with a medium density is suitable. For shortcrust pastry, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for meringue, an ideal version of a cream with a very dense consistency, under the influence of a more liquid impregnation, such products can crumble.