Sour cream is too liquid to thicken. How to make sour cream thick for a cake
Everyone's favorite taste of childhood was sour cream, which was so delicious to lick off your finger while mom turned away in the kitchen.
Few people know that preparing this sweet is not so difficult, you just need to enlist the right ingredients, patience, accuracy, kitchen tools and a very small amount of time.
The recipe for sour cream can be very different. In old and modern cookbooks, you can find dozens of recipes for making sour cream for a cake. This is a dietary option, and especially high-calorie, thick, which hardens within just a few minutes, and liquid, the purpose of which is to soak dry shortbread cakes as much as possible. We present five of the most popular cooking methods for you to choose from.
Sour cream - cooking secrets
The principle of preparation is extremely simple: sour cream and additional ingredients are mixed in certain proportions.
The basis for achieving density is due to sugar. To do this, he frays, and sour cream is whipped. So it was in ancient times, before the invention of the blender. Now it is enough to mix them together at low speeds in their pure (original) form and beat.
The main thing is not to overdo it. The time to reach the desired consistency always ranges from 10 to a maximum of 15 minutes.
Recipe for sour cream cake (traditional)
It's just a proportional mixture of sour cream and sugar.
Ingredients:
Sugar: 1.5 cups (about 200 g)
Sour cream - 500 g, always very fresh!
Cooking method:
Chill the cream in the refrigerator first. So she will beat better.
Place it in the container of a blender, or in a tall, but wide enough bowl to work with a mixer.
Start whipping sour cream separately, slowly continuing for several minutes.
Add sugar.
After whipping everything together until a lush and light mass is obtained, try with your finger, it should not be hard, and there should also be no grains of sugar in it.
A properly cooked crepe should not run across the bowl, or run down your finger (if checked).
Now you can soak cakes with it, decorate a cake, or simply serve it in beautiful bowls with fruit and chocolate pieces.
Recipe for sour cream cake (with walnuts)
You can also use any other type of nuts. For example, cashews, almonds, hazelnuts, pistachios, etc. However, the cheapest and most familiar one is with a walnut.
Ingredients:
Nuts (walnuts or any other) - up to 100 g (about one glass).
Sour cream - 700g. sour cream, if it is fatty and fresh (about three to four glasses);
Sugar - 1-1.2 cups.
Vanilla to taste (optional)
Cooking method:
First you need to dry and grind the nuts well, bringing them to a powder state, so the particles will not interfere with enjoying the taste of the finished culinary product.
Mix sugar and sour cream, beat well until as dense as possible (make sure that the cream does not turn into butter!). Then add ground nuts and mix thoroughly.
The cream is ready: you can use it as you like, creating culinary masterpieces.
Recipe for sour cream cake (with gelatin)
When you need to achieve a dense and airy state of the cream, which most of all resembles a soufflé, you can use it as an additional ingredient. gelatin. The main thing is to handle it correctly during cooking and not to increase its amount too much. Keep proportions.
Ingredients:
Fresh sour cream - 300 g (1.5 - 2 tbsp.);
4-5 art. spoons of powdered sugar (grind in advance);
1 tsp gelatin;
Half a glass of milk or water (or you can dilute the dry mixture);
Vanilla sugar to taste (up to 6 g);
A couple of drops of flavoring and coloring, at your discretion (optional).
Cooking method:
First of all, dissolve the gelatin. To do this, mix it with milk (or water) in a separate metal container and leave until it swells completely and evenly. Usually it is from 15 to 40 minutes, depending on its type.
After the time has elapsed, the container must be put on a slow fire and heated until it is completely dissolved. Do not boil - gelatin will lose its properties.
After that, cool the liquid to body temperature.
In another container, mix sour cream, sugar and additional ingredients in the traditional way - in a blender.
At the end, add gelatin.
This is the perfect sour cream for cakes and desserts. Cakes on the principle of bird's milk are especially good with it. Pour the cream into a mold and refrigerate for 3-4 hours, then pour the glaze, cool, cut and enjoy.
Recipe for sour cream cake (curd)
This recipe includes two options: with and without nuts. Both are delicious and easy to make!
Ingredients:
Sour cream - 250g., Choose not too fat - 20% will be enough, fat content and density gives cottage cheese.
200 g. not too fat, the main thing is fresh cottage cheese.
Sugar - 100 g (it would be better to grind it).
1-2 tbsp. l. nuts of your choice (can be replaced with sesame seeds)
Cooking method:
Mix cottage cheese and sour cream, carefully, slowly. Beat them with a blender (a mixer may not be able to cope). It is important at this stage to get a mass without lumps. To do this, you can pre-knead and wipe the cottage cheese through a sieve.
Gradually, while beating, add the powdered sugar to the mixture. It is better to roast the nuts, so the sour cream for the cake will be more fragrant and tasty. Grind, gently mix into the cream.
It is better to use cream for working with a cake after it has been in the refrigerator for 1-2 hours.
Recipe for sour cream cake (with lemon)
Lemon is an original addition to the recipe, it will give the cream interesting taste sensations with sourness, which will not be too pronounced due to the abundance of lactose in sour cream. In addition, the lemon gives a rather bright yellow tint to the cream even without the addition of dye.
Ingredients:
Sour cream - up to 2 glasses, choose with high fat content, for this you can mix with homemade cream.
One and a half cups of sugar;
Gelatin - 15-20 g (one sachet);
One lemon.
Cooking method:
Pre-prepare gelatin. Let it swell for 40-50 minutes, and then it needs to be slightly warmed up until dissolved.
Beat sugar and sour cream (at medium speed for 7-10 minutes), and add sugar a little at a time.
Add lemon juice and grated zest, and then gently fold in the finished cooled gelatin. Beat everything, leave for 15 minutes, then apply to the cakes and be sure to refrigerate for a couple of hours.
Sour cream for cake - tricks of preparation and use
- add each subsequent product to the base gradually, evenly pouring / pouring it into a bowl where everything is whipped. It can be a mixer, a blender, even a food processor.
- select the minimum speed on the electrical device. If you beat too fast and powerfully, good sour cream (homemade) can turn into butter, and then everything will be spoiled.
- store products have many times less fat content in the composition, and how well cream or sour cream will be whipped depends on the fat content. Experienced housewives prepare cream by mixing equal proportions of cream and sour cream, or store and market (homemade).
- too fat and dense sour cream can be “diluted” by mixing evenly in the same blender with a small amount of milk.
- it is better to pre-cool all the ingredients well in the refrigerator or in the freezer (do not overdo it!).
- use powdered sugar or pre-bring the sugar to the desired state by carefully grinding it in a coffee grinder.
- you need to choose a cooking method based on which cakes you will use. This is done so that the taste qualities of each ingredient of the finished gastronomic product are pleasantly combined with each other.
For sponge cakes a medium-density consistency is ideal, then the cream can be spread evenly between the cakes and half a centimeter thick, so it can fill the space between them and go a little into the cake itself.
For sand dough it is best to achieve a more liquid state. The fact is that the dough itself after baking becomes dry, crispy and brittle, sometimes even hard. Liquid cream is able to soak all the shortcakes evenly, soften them and mix with them. To do this, after spreading, it is better to leave the cake soaked in sour cream for several hours (ideally at night) in a place with room temperature. And in the summer - in a cool one (a refrigerator is also suitable).
Meringue cakes(baked whipped protein) is best lubricated with a very dense consistency, then the finished products will not disintegrate and will not be saturated with liquid and fat.
The simplest cream recipe is made from sour cream and sugar. The product of this type has one minus - a little greasy, but there are many pluses - no harmful additives, only fresh and natural.
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 dealt with 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 beat.
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.
How to make thick sour cream? Many recipes require thick sour cream from us, or there are times when you bought sour cream, but it is liquid. What to do? Everyone can thicken sour cream without heating, adding thickeners, starch and other harmful ingredients.
Recipe How to make thick sour cream
Compound:
Sour cream 400 gr (any fat content and any brand)
Textile
sour cream Step 1 Weighing Sour Cream
One of the easiest and most harmless ways to thicken sour cream is to get rid of excess moisture. For this:
Line the bottom of the cup with a cloth. A cotton towel or any not very dense fabric is well suited. I use synthetic fabric because synthetics wash better. Put all the sour cream on the fabric. Tie the corners in a knot and hang.
Step 2 Waiting
Place a cup under the sour cream to collect the liquid. You will see how moisture will slowly seep through the fabric.
Step 3
In 2-3 hours, 15-20% of the volume of sour cream will drain from sour cream. The longer the sour cream hangs, the thicker it will become. At the same time, the presence of sour cream in a warm place makes it more acidic.
After 2-3 hours, transfer the sour cream to a container and refrigerate. Our sour cream is ready. It can be used for cooking
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 creamSour 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:
- Sour cream.
- Sugar (sand or powder).
- Vanillin or vanilla sugar are already flavorings, without which you can do without when making sour cream.
How to make sour cream thick
There are several more or less effective ways to 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: 
- Sour cream quality. Experienced housewives 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.
- Time and conditions of preparation. Even the fattest and thickest sour cream becomes thinner when it comes into contact with sugar. 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.
- 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.
- 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.
- 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.
- 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.
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: 
- 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 stretch behind the whisk (this will happen after about 10-15 minutes of whipping), 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. - 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.
- Thick sour cream with butter. For a pound of sour cream, 50-100 grams of butter (not a spread) is enough. Take it out of the fridge ahead of time to warm and soften. 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. 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.
- 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.
- 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 package. 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.
- 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 the maximum and beat until a thick cream forms.
What to do if the sour cream purchased in the store turned out to be liquid? In no case do not get upset and do not panic. Everyone can make sour cream thicker.
What should be natural sour cream
the highest grade should be moderately thick, without foreign odors, and its taste should be with a barely perceptible sourness.
If, instead of a slight sourness, a sour taste is clearly visible, this indicates that the sour cream has begun to deteriorate.
In appearance, it should be white, glossy and uniform in structure. The presence of foreign inclusions, faded color and dullness of the surface will unmistakably indicate the use of thickeners in the production process.
The composition of this sour-milk product should include cream and sour cream starter.
Only such a product can rightfully be called sour cream, all others containing can only claim the name "dairy product".
The shelf life of natural sour cream in sealed packaging is usually exactly one week, but if its packaging indicates a time period measured in several weeks, such a product cannot be natural.
natural way
The easiest way to thicken sour cream is to naturally separate excess liquid.
Having covered the bottom of the colander with gauze folded in half or four (depending on the degree of viscosity of the sour cream), insert the colander into the pan, pour liquid sour cream into it and place in the refrigerator for 3-4 hours.
After the specified time has elapsed, whey will drain into the pan, and thick, thick sour cream will remain in the colander. The method, although not fast, is quite simple and safe.
Natural homemade thickeners
By adding 1 sifted and dried flour to sour cream and constantly stirring it, you can achieve its desired consistency.
You can thicken sour cream to the required degree of viscosity by gradually adding freshly squeezed lemon to it. Be careful with lemon juice!
Before adding a few more drops of juice to the sour cream, mix it thoroughly and wait 1-2 minutes, since lemon juice does not immediately thicken sour cream.
There is another way in which sour cream and thrush cream are thickened, selling these products on the market. It consists in mixing starch diluted in water with sour cream.
Due to starch, the taste of sour cream changes noticeably; you can correct the situation by adding powdered sugar or vanilla to the product.
In addition to homemade, there are store-bought thickeners for sour cream and cream from different manufacturers and with different names.
They effectively do their job and the sour cream becomes thicker. But does it make it any better?
Let the sour cream you bought always be natural and thick!
Enjoy your meal!
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