Sour cream thickener. How to make sour cream thick for a cake, cream with sour cream for a thick cake
Sour cream - the best recipes. How to properly and tasty cook sour cream.Sour cream has many benefits. Firstly, the process of preparing this cream is very simple and takes little time, so even a novice housewife can handle it. Secondly, the preparation of sour cream requires very simple and affordable ingredients. Thirdly, this cream is quite versatile. Those with a sweet tooth can make it very sweet, and those who do not really like sugary sweetness make sour cream with a little granulated sugar. And the biggest plus of sour cream is that it goes well with cakes from any dough. Moreover, thanks to the sour cream cream, even those cakes that were overexposed in the oven and turned out to be dry are perfectly soaked.
In order to prepare sour cream, you just need to combine all the necessary ingredients in a bowl and beat them well with a mixer until a lush, homogeneous mass is obtained. It would seem, what could be easier? But there are a huge number of recipes for making sour cream. Sour cream can be with gelatin, cottage cheese, milk cream, condensed milk. It can even be cushy. So here, too, your culinary fantasy will be where to roam.
Sour cream - food preparation
To prepare a traditional sour cream, you will need sour cream and granulated sugar. Sour cream should be fat, thick and, of course, fresh. Sour cream with a low fat content will not whip, the cream will turn out to be liquid and simply drain off the cake. If it so happened that you only have low-fat sour cream, then you will definitely have to use a cream thickener. In order to dissolve granulated sugar faster during whipping, it is recommended to replace it with powdered sugar.
For a more complex sour cream, you may need ingredients such as cottage cheese, condensed milk, butter, chicken eggs, potato starch, berries, fruits, nuts, chocolate, cocoa powder, and more.
If you want the cream to harden well and keep its shape, then you can’t do without gelatin.
Sour cream - the best cooking recipes
Recipe number 1. sour cream
We bring to your attention the easiest recipe for sour cream. This cream goes well with any cakes and will always be a win-win option.
To prepare sour cream, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Powdered sugar - 200 grams.
3. Vanilla sugar - 10 grams.
Cooking instructions:
Pre-cool the sour cream in the refrigerator. In a deep bowl, combine chilled sour cream, powdered sugar and vanilla sugar. Beat all the ingredients with a mixer until a thick homogeneous cream is obtained.
Sour cream is ready!
Recipe number 2. Custard sour cream
A very original recipe for custard based on sour cream. This cream turns out to be very tasty and perfectly soaks the cake layers.
To prepare the custard sour cream, you will need the following ingredients:
1. Sour cream - 250 grams.
2. Chicken eggs - 1 piece.
3. Sugar - 130 grams.
4. Wheat flour - 2 tablespoons.
5. Butter - 150 grams.
Cooking instructions:
1. Put sour cream in a bowl, drive in one chicken egg, add sifted flour and granulated sugar. Thoroughly mix everything until smooth. We put the bowl in a water bath, heat its contents until thickened with constant stirring. Make sure there are no lumps. When the mass has become thick enough, remove the bowl from the water bath and leave to cool.
2. To prepare custard sour cream, we need softened butter, so you must first remove it from the refrigerator. Transfer soft butter to a bowl and beat with a mixer. In small portions, we begin to introduce oil into a bowl of cream, while working with a mixer. The mass should become lush and homogeneous.
Custard sour cream is ready!
Recipe number 3. Lemon sour cream
Thanks to the lemon, the cream becomes fragrant and refreshing. This cream is ideal for those who do not like too sweet cakes.
To prepare lemon sour cream, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Condensed milk - half a can.
3. Half a lemon.
Cooking instructions:
We keep sour cream in the refrigerator for several hours before preparing the cream. Transfer the chilled sour cream to a bowl and beat with a mixer. We wash the lemon under running water, then pour boiling water over it and squeeze the juice out of it. Pour lemon juice into whipped sour cream in a thin stream and add condensed milk. Once again, beat everything well until a lush homogeneous cream is obtained.
Lemon sour cream is ready!
Recipe number 4. Sour cream with gelatin
Sour cream with gelatin holds its shape well and does not spread.
To prepare sour cream with gelatin, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour gelatin with half a glass of cold water, wait until it swells. Then we put a bowl of gelatin in a water bath, heat it with constant stirring until the gelatin is completely dissolved. After that, remove the bowl from the water bath and cool.
2. Pre-cool the sour cream, then transfer it to a deep bowl, add granulated sugar and vanilla sugar. Beat everything until a homogeneous thick mass and complete dissolution of sugar. Pour gelatin into the resulting mass in a thin stream, beat again. Immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!
Recipe number 5. Strawberry sour cream
Another recipe for sour cream with gelatin, this time the cream will be strawberry. Perfect for making light summer cakes.
To make strawberry sour cream, you will need the following ingredients:
1. Sour cream - 500 grams.
2. Fresh strawberries - 500 grams.
3. Sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. We wash the strawberries under running water, remove the stalks and cut into small pieces. If the strawberries are medium-sized, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice, leave for twenty minutes until swelling. We put a bowl with swollen gelatin in a water bath, warm it up until the crystals are completely dissolved. Remove the bowl from the water bath, leave to cool.
3. We shift the pre-chilled sour cream into a deep bowl, add granulated sugar, beat until a homogeneous fluffy mass. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream, mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, refrigerate for thirty minutes and serve as a dessert.
Sour cream strawberry cream is ready!
Recipe number 6. Sour cream with cream
Incredibly delicate, airy, moderately sweet cream with a pronounced creamy taste will be a wonderful decoration for any cake or dessert.
To prepare sour cream with cream, you will need the following ingredients:
1. Sour cream - 250 grams.
2. Milk cream - 300 ml.
3. Sugar - 100 grams.
Cooking instructions:
The bowl in which the cream will be prepared is pre-cooled in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick fluffy mass. Then gradually introduce granulated sugar, while continuing to work the mixer. When the sugar is completely dissolved, we introduce sour cream into the resulting mass. Once again, beat everything together well until a homogeneous cream is obtained.
Sour cream with cream is ready!
Recipe number 7. Sour cream with cottage cheese and peaches
This cottage cheese - sour cream is perfect for a pie that will be baked in the oven.
To prepare sour cream with cottage cheese and peaches, you will need the following ingredients:
1. Sour cream - 200 grams.
2. Cottage cheese - 400 grams.
3. Peaches - 3 pieces.
4. Potato starch - 1 tablespoon.
5. Sugar - 100 grams.
6. Chicken eggs - 2 pieces.
Cooking instructions:
1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to a bowl with cottage cheese, beat with a mixer until smooth. Now, in the resulting sour cream - curd mass, we drive in two chicken eggs and potato starch, beat everything together again.
2. Wash the peaches under running water, cut, remove the seeds. Cut the peaches into small pieces, put in the cream and mix. Canned peaches can also be used to make this cream. In this case, granulated sugar can be omitted altogether. This cream goes well with any pastry pie.
Sour cream with cottage cheese and peaches is ready!
1. Ideally, homemade sour cream should be used to make sour cream. Store-bought sour cream contains whey, because of this, the cream can turn out to be liquid. Therefore, if you use purchased sour cream, then you must first weigh it. To do this, line a colander with gauze folded in several layers. Put sour cream on gauze and tightly tie the ends, leave sour cream for several hours, during which time all the whey should drain.
2. Pre-chilled sour cream whips much better and faster.
3. Beat homemade sour cream gently, the main thing here is not to overdo it, otherwise you risk turning sour cream into butter.
4. Often, granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To avoid this, use icing sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. Cottage cheese must be rubbed through a sieve several times to make the cream homogeneous without curd grains.
6. To give sour cream a rich creamy taste, add full-fat milk cream or soft cream cheese to it.
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.
Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the confectionery art. A cream based on sour cream is quite popular, which received the corresponding name - “sour cream”. It is considered a real classic for home baking. In the confectionery industry, this impregnation is also widely used. Professional chefs get a thicker sour cream, while housewives get a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.
Composition of sour cream
This filling has gained its popularity due to 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:
- Oily sour cream.
- Powdered sugar.
- 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:
- 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.
- 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.
- Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
- gelatin supplement. It is a versatile thickener that can slightly change the flavor of a dessert. Once added, it will take time to cool.
- 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.
- 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. To give the density of the finished 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.
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 for 20-30 minutes, then dissolved in a water bath, avoiding boiling. While the gelatin mass is cooling, 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.
Sour cream with starch
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 is added and 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
Another 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. affects the volume, because of it, more impregnation comes out. The usual can of condensed milk and 50 grams of butter are added to the standard ingredients. 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 is perfect 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, high quality products. Sour cream should be high fat. Both sour cream and inventory must first be cooled.
It is difficult to find a person who would not try a cake with sweet sugar and sour cream filling. It seems to bring back to childhood, when there was no such a huge variety of products, and the housewives came up with whole culinary masterpieces “out of nothing”.
It is not difficult to prepare a cream for a cake with sour cream and sugar, however, in order for the output mass to fully meet your expectations, you need to be patient. In addition, it is important to choose the right and as fresh ingredients as possible.
Cooking cream of sour cream and sugar
The fermented milk base should be fatty (over 30%) and thick.
We will need:
- 500 grams of sour cream. The product should be as fresh as possible - if sour cream has been in the refrigerator for several days, it is not suitable for cooking;
- 200 grams of granulated sugar.
Cooking a classic cream of sour cream with sugar:
- We take out the fermented milk product from the refrigerator. Beat with a mixer or blender for 4-5 minutes.
- We introduce granulated sugar, beat for another five minutes.
- Ready.
How to determine that the mass is ideal and will not spoil your culinary creations? The finished cream with sour cream and sugar should be lush, strong and uniform. Try to spread a little on your finger - the sweet mass should not flow down.
How to diversify the taste of the cream
We offer several options for interesting additions to the base, which will make its taste even more interesting:
- Nuts. It can be almonds, cashews, hazelnuts or walnuts, for example. Nuts need to be dried in the oven and crushed as much as possible. So that the finished cake is not too sugary, the amount of granulated sugar must be reduced by about one and a half times compared to the base one (how to make the main cream with sour cream and sugar, see above).
- Lemon juice. 2 tablespoons of juice and grated zest of one citrus are enough to give the cake layer a subtle and unique lemon flavor.
A little trick from experienced housewives: if you can't find a suitable store-bought sour cream, mix it with an equal amount of heavy cream or a homemade sour cream product. You will get the ideal mass for the preparation of the base in terms of consistency and fat content. Proportions for
Thick sour cream for cake decoration, in fact, is a lush mass, which is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as the basis for a creamy substance should be quite high in fat content - 33%. In this case, it is best to use the village.
If you use sour cream with a fat content of at least 33%, then to obtain a creamy product with a thick consistency, you do not need to add additional ingredients. A thick consistency can be achieved by whipping it with sugar. And in this case, the density of the creamy substance is directly affected by the time and speed of the mixer.
If there was no high-fat sour cream at hand to prepare a creamy product, then you can use what you have, but for this it makes sense to use the advice of experienced confectioners.
Currently, there are several methods to make a sour cream product thick at home. How to thicken sour cream is discussed in this article.
Thickening cream tools
If your sour cream turned out to be too thin, then it makes sense to ask yourself why this happened and how to make it thicker in the future. How much and what ingredients to use in order for the base itself to become thicker.
Every housewife should remember that the quality of a cream product directly depends on the quality characteristics of the sour cream itself. Therefore, it is best to make a cream from a homemade product. But if it is not possible to use homemade sour cream, then when purchasing it in a store, it is better to take it with a fat content of at least 30%.
And for a product whose fat content is 15-20%, you can use the following tools:
Whipping time and conditions. Sour cream, when mixed with powdered sugar, becomes in any case more liquid. Therefore, in order to correct the situation, it is required to beat it as long and as intensively as possible. Do not forget that it is better to cool the product before whipping;
Starch. In order to thicken the sour cream substance, you can use starch. And it doesn't matter starch from corn or potatoes. The most commonly used in confectionery is cornstarch. When using starch, be sure to cool the creamy product. Some confectioners use flour instead of starch;
Gelatin powder. It belongs to universal thickeners. In this case, the result is a cream that, after cooling, keeps its shape well and can be used in light cakes, as an independent cream cake;
Butter. The creamy product with butter and sour cream at the output has a denser and thicker consistency. However, it can rightfully be called heavy and high-calorie. In fact, this is a different variety, but it can replace sour cream when decorating a cake or eclairs;
The use of a food thickener. It is already purchased ready-made in the store and used according to the instructions on the package.
Ways to make sour cream thicker
If, when preparing a creamy product for a cake, it turned out to be liquid, you can use the advice of experienced confectioners.
In this article, we will look at three main ones.
The first method allows you to make a creamy sour cream product thicker with minimal time and is suitable for making it at home for a novice confectioner. It involves the use of a special food thickener in powder form. It is available in almost every store. It contains starch, powdered sugar, vanilla essence, etc. But it is better not to use it when decorating a cake for children. In this case, you can use a thickener prepared with your own hands using starch. To properly make a homemade thickener, you need to take 1 tablespoon of starch for 1 cup of sour cream. If possible, it is better to use corn starch. You will also need a small amount of water, one pinch of vanilla and 3 tablespoons of powdered sugar. Sour cream is whipped with powder and vanilla. And starch diluted in water is added only at the end. Be sure to sour cream must be cooled.
The second way to make a too liquid cream thick involves the use of gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. It should not be forgotten that it holds its shape well. This does not require many components. One cup of sour cream will require approximately 10 grams of gelatin or agar agar powder and is prepared according to package instructions. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) for swelling. Then they bloom in a water bath, and the already cooled solution is added to the cream. In this case, before the introduction of the gelling solution, during and after the creamy product is whipped. After decorating the cake, it must be placed in a refrigerator for a while.
There is a third way to make a too liquid cream thick. It is considered to be one of the most natural ways. No additives are used here. To do this, the serum must be removed. It is necessary to take gauze and roll it into at least three layers. After that, the sour cream is laid out on gauze, its ends are gathered and tied at the top. Then it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.
Recipes for making thick sour cream
Recipe for sour cream with gelatin
This recipe for making a creamy product for decorating a medium-sized biscuit cake will require the use of 500 grams of sour cream, as well as 250 grams of sugar. If desired, sugar can be replaced with 100 grams of powdered sugar. To add vanilla flavor, you can use a drop of vanilla essence.
This recipe involves the use of a gelling solution, which will make the cream the thickest and densest. To do this, 15 grams of gelatin powder is poured with 100 milliliters of water and left to swell for forty minutes. Then it is placed in a water bath and heated until the crystals completely disappear. Then the jelly solution must be allowed to cool.
While the gelatin solution is cooling, it is necessary to combine sugar with sour cream and beat with a mixer. Somewhere in fifteen minutes, when stable peaks begin to form, you need to add a few drops of essence and a gelatin solution is also added in small portions. After that, the creamy substance is whipped for another two minutes.
Thus, we can say that the cream product is ready, but before making a layer of the cake, the cream itself must be placed in a refrigerator for four hours, which will allow the gelling component to harden and make it itself of a thick consistency.
Recipe for sour cream with starch
If you are trying to thicken a creamy product using starch or flour, you can use this recipe. For this, as in the previous example, 500 grams of sour cream, 250 grams of granulated sugar and vanilla essence are taken. But in addition, instead of gelatin powder, 2 teaspoons of starch will be used.
In this recipe, sour cream is pre-cooled and whipped with a mixer for fifteen minutes until its volume increases. After that, granulated sugar and powdered sugar, vanilla essence are added and everything is whipped for five minutes until the sugar crystals are completely dissolved. Then, for 40 minutes, the creamy substance is placed in a refrigerator. After that, 2 teaspoons of starch are added and everything is again put to cool for half an hour. And only after cooling the cream can be used for a layer of biscuit cake.
Recipe for sour cream with thickener
If you use a recipe for a cream cake product with a thickener, you should follow the instructions on the package. But if we consider the recipes presented above, then for 500 grams of sour cream you will need somewhere around 2 bags of food thickener.
To prepare a creamy product, you need to beat 500 grams of sour cream for fifteen minutes until the volume of the mass increases. After that, granulated sugar or powdered sugar is added and it is necessary to beat until the sugar crystals are completely dissolved.
Next, essence and thickener powder are added to the creamy substance. The final step is to whip all the ingredients for ten minutes. Before proceeding with the layering of the cake, it is placed in a refrigerator.
Recipe for sour cream with butter
The recipe will allow you to make a creamy product for a small biscuit cake thick, you will need to use 500 grams of sour cream, 250 grams of granulated sugar or 100 grams of powdered sugar.
This amount of sour cream will require 100 grams of butter. In this case, the oil must first be softened. After that, it is rubbed with 125 grams. Next, it must be beaten until a white color is obtained. When it turns white, the remaining sugar, sour cream and essence are added to taste and everything is whipped with a mixer in a rather intensive mode for fifteen minutes. The result is a thick and thick cream. Before a layer of biscuit cake, it is better to put it in a refrigerator for a while.
Recipe for sour cream with condensed milk
Condensed milk can also help thicken the creamy substance for sour cream sponge cake. To prepare it, you will need 1 jar of condensed milk, 50 grams of butter, 500 grams of sour cream directly and vanilla essence.
Sour cream chilled in the refrigerator is whipped for fifteen minutes. Separately, butter is mixed with condensed milk and whipped until smooth and airy. Next, the whipped sour cream mass is added to the oil mass, everything is thoroughly mixed with a silicone spatula and whipped again. The finished creamy product can be used for layering the cake, as well as for fillings and eclairs.
So, in order to make the sour cream creamy product thicker, you do not need to heat it. First of all, the fat content of sour cream affects its density.
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