Curd sour cream with gelatin. Cooking cottage cheese cream with gelatin with sour cream or cream

Hello dear readers! Today we will prepare a delicious sour cream with gelatin for a biscuit cake. It does not require many ingredients, and the cooking process is very fast. However, in order for the cream to turn out beautiful and tasty, you must strictly follow the preparation technology. In this article, I will share the secrets of cooking and give six of the best recipes with photos for every taste.

Sour cream often turns out to be too liquid. This leads to the fact that it cannot be spread with the desired thickness, and after a while the layer begins to drain from the cake.

A great solution is to use gelatin as a thickener. With it, the layer holds its shape well and can even be used to decorate a cake. When making a cake with fruit, a cream with a thickener will keep pieces of fruit on the surface and will not leave streaks from leaked juice.

Gelatin makes the cake more useful, as it has a beneficial effect on the joints. Also, there is no need to use too fat sour cream and a lot of sugar. The missing density will give a thickener. This reduces the overall calorie content of the product, and at the same time the likelihood of gaining extra pounds.

cooking secrets

1. To make the cream more fluffy, use chilled ingredients. It is also advisable to cool the dishes in which you will beat the mixture.
2. If you want to shorten the whipping time, replace the sugar with powdered sugar.
3. Gelatin is heated until dissolved over low heat, but do not boil, otherwise it will lose its properties.
4. The gelling solution must be cooled to 25-35 degrees before adding to the base. Then mix to a homogeneous consistency with three tablespoons of the base and only then add to the overall mixture. Otherwise, mucous lumps may form.
5. To prevent the layer from coming out watery, for each gram of gelling agent, you need to take no more than 5 grams of liquid.
6. While whipping the mixture, add each subsequent component in doses and mix evenly with a blender or mixer at low speed.
7. It is better to take sour cream with a fat content of 20-25%.

Best Recipes

Recipe 1

For cooking, you need the following ingredients:

• Sour cream - 400 ml.
• Sugar - 50 g.
• Gelatin - 10 g.
• Water - 50 ml.
• Vanillin - 1 g.

Cooking technology.

First, mix gelatin with warm water. When it swells, put it in a water bath until dissolved. Then cool down to room temperature.

While the thickener is cooling, beat the sour cream with sugar and vanilla. Then, gradually, while continuing to beat, we introduce a thickener solution into the base. We put the mixture in the refrigerator for 45 minutes so that it acquires the desired density. Now the cream is ready to use.

Recipe 2

Here, condensed milk is an additional ingredient.

Ingredients:

• Condensed milk - 210 ml;
• Sour cream - 210 ml;
• Gelatin - 10 g;
• Water - 50 ml;
• Sugar - 30 g.

The cream is prepared as follows:

1. We prepare the gelling solution, as in recipe 1.
2. Mix sour cream and sugar until smooth.
3. Add condensed milk and beat again.
4. Carefully add the cooled thickener, stirring constantly.
5. Cool the finished cream in the refrigerator for 1-2 hours before use.

Recipe 3

Ingredients:

• Sour cream - 240 ml.
• Cream - 100 ml.
• Sugar - 70 g.
• Gelatin - 1 tsp
• Vanillin - 2 g.

Cooking method.

In a small bowl, mix gelatin and cream. As the mixture swells, heat it over low heat until dissolved, stirring occasionally. Then turn off the fire and leave the solution to cool.

In another bowl, whisk the rest of the ingredients. Then carefully add the thickener, stirring thoroughly. Cool the mixture for several hours in the refrigerator. Now you can soak biscuit cakes with it.

Recipe 4

The composition of this cream includes cottage cheese, so it can be called sour cream-curd.

For cooking you need:

• Sour cream 300 g
• Sugar-sand 60 g.
• Cottage cheese 190 g.
• Gelatin 10 g.
• Vanillin 1 g
• Water 50 ml.

Cooking technology.

We prepare a gelling solution similarly to recipe 1.

Mix sour cream with sand and vanilla. Add cottage cheese to the sour cream mixture, after rubbing through a sieve. Beat well until a homogeneous mass is obtained. Gradually pour the cooled thickener solution into the total mixture, without ceasing to beat. We send the filling for 1 hour in the refrigerator to thicken.

The finished curd filling can be used as a layer for a cake or as an independent treat.

Recipe 5

In addition to sour cream, yogurt will also be used as the main component.

To prepare the layer you need:

• Yogurt - 250 ml;
• Sour cream - 140 ml;
• Gelatin - 17 g;
• Water - 70 g;
• Granulated sugar - 55 g.

We prepare the layer as follows.

We prepare a gelling solution and set it to cool.

Whisk all other ingredients in a separate bowl. Continuing to beat, pour the thickener into the yogurt mass in a thin stream. After homogenizing the mixture, send it to the refrigerator for 1 hour.

Yogurt filling is ready.

Recipe 6

For those who don't like gelatin or don't want to mess with it, there is a gelatin-free layer option. It consists of only three ingredients:

• Sour cream - 420 g.
• Sugar - 75 g.
• Vanilla sugar - 1 tsp

Sour cream should be very chilled, up to about 1-2 degrees. Beat it until a stable fluffy foam is formed. Then add sand with vanilla and beat again. The filling is ready.

Cream of sour cream, cottage cheese and gelatin for cake

We will need: mixer, microwave dishes, bowl, microwave.

Ingredients

Cooking steps

Video recipe for sour cream with gelatin and cottage cheese for cake

This video will introduce you to the process of making sour cream with the addition of cottage cheese and gelatin.

Sour cream with banana and gelatin

Cooking time: 35-40 minutes.
We will need: blender, microwave, bowls, microwave dishes.

Ingredients

Cooking steps

Video recipe for sour cream, banana and gelatin cream

From the next video you will learn how to make a simple and delicious sour cream with the addition of gelatin, banana and condensed milk.

Sour cream with cocoa and gelatin

Cooking time: 30-35 minutes.
We will need: saucepan or saucepan, mixer, bowls.

Ingredients

Cooking steps

Video recipe for chocolate sour cream with gelatin

This video will walk you through the process of making chocolate cream from sour cream with gelatin.

• Sour cream with gelatin can be used to lubricate the cakes, or you can make a wide layer out of it.
• To prepare the cream, only sour cream, which you just got out of the refrigerator, is suitable.
• Swollen gelatin can be melted in any way convenient for you (in a microwave or in a water bath).
• For sour cream-curd cream, cottage cheese can be pre-killed with a blender or rubbed through a sieve.
• Gelatin can be soaked in both milk and water.
• To make the cream more airy, sour cream can be beaten separately with a mixer at high speeds.

Great for greasing cake layers. It is very easy to prepare and does not require a lot of ingredients. When I want to quickly make a delicious cake, I use a simple one. For its manifestation, only sour cream and powdered sugar are needed.

Sour cream with gelatin can be used for cakes, pastries and various desserts. Friends, how do you prepare sour cream with gelatin? Do you use the natural color of the product or add any additives to it? For which cakes do you prefer to use this cream? Share your experience in the comments.

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

There are many different creams for making desserts. We will now tell you a recipe for making sour cream with gelatin for a cake.

Sour cream with gelatin for biscuit

Ingredients:

• sour cream 20% fat - 200 ml;
• gelatin - 10 g;
• - 100 g;
• water - 50 ml;
• vanillin - 1 teaspoon.

Cooking

Pour gelatin with water and let it stand for a while so that it swells. After that, the resulting mass is set over a saucepan with boiling water and brought to complete dissolution, stirring constantly. In this case, it is imperative to ensure that the mass does not start to boil, because then all the properties of gelatin will be lost. Set aside the dissolved gelatin to cool. Now beat the sour cream, adding vanilla and powdered sugar. The amount can be increased or decreased based on personal preference. And in order to make the sour cream more magnificent, it is better to put the dishes in which we will whip it for 30 minutes into the freezer. Pour the dissolved gelatin in a thin stream, without stopping the whipping process. When the sour cream mass is completely homogeneous, it can be safely applied to biscuit cakes.

Sour cream curd cream with gelatin for cake

Ingredients:

• sour cream - 400 g;
• gelatin - 30 g;
• - 400 g;
• cherries - 300 g;
• sugar - 200 g;
• vanillin - to taste.

Cooking

Remove the pits from the cherries and sprinkle the berries with sugar. Puree it all in a blender. In the resulting mass, add cottage cheese, vanillin and grind everything again. Gelatin pour about 50 ml of water. After it swells, put the dishes with the resulting mass in a water bath and bring to dissolve the gelatin. Cool and add the mixture to the curd-cherry mass, add sour cream and stir well. The resulting sour cream for a biscuit cake with gelatin is immediately applied to the cakes.

Sour cream with gelatin and fruits

Ingredients:

Cooking

We dilute gelatin in milk. After about half an hour, when the gelatin swells completely, put the dishes in a water bath and, stirring, bring it to complete dissolution. After that, the mass is allowed to cool. Now beat sour cream well, add powdered sugar, beat again. Slowly add the gelatin mixture and mix well. Now add fruit pieces. It can be absolutely any seasonal fruits and berries. And in winter, you can safely add pieces of canned fruit, but at the same time you need to make sure that too much excess liquid does not get into the cream with them. Once again, stir our cream well and use it for its intended purpose.

Everyone loves homemade cakes without exception. Cakes, pastries, air cookies - what could be tastier? Many housewives prefer to cook biscuit cakes, because their recipes are simple, and you can lubricate such pastries with different creams, changing the flavor notes of the dessert each time. Curd cream for biscuit cake is especially tasty and tender. We have selected several recipes for its preparation for you.

What are the features of making curd cream for biscuit?

Curd filling is famous for its beneficial properties and relatively low calorie content compared to its counterparts - butter and custard. No wonder our ancestors used cottage cheese to create a variety of desserts back in the 15th century. It was then that a huge flavor palette of creams, pastes and fillings for baking based on cottage cheese was discovered in Rus'.

Since then, the recipes for cottage cheese cream, of course, have changed, and today it is prepared with condensed milk, cream, butter, sour cream, gelatin. And to give the cream an exquisite taste, many housewives add a variety of fruits and berries. In general, we can safely say that the preparation of curd cream is a whole field for fantasy and experimentation. But let's not go too deep into theory, but go to the kitchen to create our own culinary masterpieces.

Classic cream recipe

To prepare the cream according to this recipe, we need cream and gelatin. This cream can be used both as a filling for a biscuit and as a separate dessert.

Compound:

• 250 g of homemade cottage cheese;
• 200 ml cream 33%;
• 150 g of granulated sugar;
• 10 g of gelatin;
• 2 tbsp. l. filtered or boiled water.

Cooking:

Cottage cheese cream with sour cream for biscuit

Many people make curd cream with sour cream instead of cream. Such a filling turns out to be thick and at the same time airy, but high-calorie.

Compound:

• homemade cottage cheese - 700 g;
• fat sour cream - 150 g;
• granulated sugar - 150 g;
• ½ tsp vanilla sugar.

Cooking:

1. First of all, you should rub the cottage cheese through a sieve. If you want the cream to be airy, then grind the cottage cheese several times.
2. Add granulated sugar and vanilla sugar to the curd mass. Mix everything well with a mixer or blender.
3. Now you need to add sour cream and again carefully beat the mixture until smooth.
4. The cream should be put in the refrigerator for at least an hour, and then you can lubricate the biscuit with it.

Gourmet pastries with fruit

Biscuit with cottage cheese filling, berries and fruits is the perfect dessert for any holiday table. You can choose any berries and fruits of your choice, for example, a biscuit cake with curd cream and peaches turns out to be very tasty. We will prepare a cake with berry filling.

Compound:

• 5 eggs;
• 220 g of granulated sugar;
• 500 g of cottage cheese;
• 1 st. l. decoys;
• 1 st. fresh or frozen berries;
• 50 g butter;
• 1 st. l. food starch;
• 500 g flour;
• ½ tsp soda;
• salt.

Cooking:

Delicious dessert with jelly

You can quickly and easily prepare a curd sponge cake with jelly for dessert. To do this, we need to purchase ready-made biscuit and jelly in any supermarket. We will take orange jelly, but you can use any other you like. We have already learned how to cook cottage cheese and sour cream, so we will not dwell on this in detail.

Compound:

• biscuit;
• cottage cheese and sour cream;
• 2 oranges;
• orange jelly.

Cooking:

1. We take a form with high walls and lay out a biscuit. From above, generously grease it with the previously prepared curd-sour cream. If desired, you can cut the biscuit into two parts and put a cream filling between them.
2. Oranges are peeled and cut into thin circles. Put them on top of the cream. By the way, you can choose any fruit.
3. We dilute the jelly according to the instructions on the package and fill it with oranges. Place the cake in the refrigerator until completely frozen.

Of course, these are not all recipes for making a biscuit dessert with curd cream. Experiment, add new ingredients and create your own culinary masterpieces. Cook with pleasure and bon appetit!