Homemade sour cream for cake

For all occasions

The uniqueness and sophistication of a confectionery product lies not in the most delicate sponge cake or even in the exclusive filling; the pinnacle of culinary skill is a well-prepared cream.

Home baking lovers who specialize in cakes and pastries have in their arsenal many creamy sour cream recipes, both classic and those obtained as a result of their own experiments. But we can safely say that any housewife will give primacy to the king of homemade culinary creams - sour cream.

This cream is good not only because of its simplicity and availability of products. The cream is distinguished by its airiness, rich milky taste, exceptionally delicate consistency, and almost imperceptible sourness, which gives sweets a special piquancy.

Sour cream for cakes is especially popular when used by home cooks, but it can also be an ideal product in industrial production. Many confectioners quite often use it in the manufacture of their products, emphasizing the “homemade” quality of the culinary product.

Sour cream

This filling is ideal for preparing any confectionery product. Creamy sour cream for the cake is fluffy, tender and has a slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is a step-by-step recipe with photos of a delicious sour cream and cream impregnation for baking.

Ingredients:

powdered sugar – 30 g;
vanillin – 15 g;
cream 20% - 250 ml;
30% sour cream – 1/3 tbsp.

Cooking method:

Pre-cool the dairy products, then pour them into a bowl and lower the dishes into cold water.
Whisk the mixture until foam forms.
Gradually add sweet powder and vanilla, continuing to whisk.
How long do you need to beat until the impregnation is ready? This takes approximately 8-10 minutes.

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Types of sour cream

Sour cream is universal; it goes well with sponge cake, shortbread cake, and any dessert, be it a soufflé or a cake. Most housewives prepare classic cream at home, but there are many variations:

creamy sour cream;
sour cream and honey cream;
butter and sour cream;
chocolate sour cream;
sour cream with gelatin added;
custard sour cream;
sour cream with the addition of condensed milk;
sour cream with added fruit.

For example, custard, cream or butter is better for eclairs; classic or chocolate for a layer. It’s better to decorate the cake with cream containing gelatin.

Let's consider the classic version of our cream. To prepare high-quality sour cream at home, you need to carefully select products. Be sure to use powdered sugar and not sugar; To make the cream light and fluffy, the sour cream must be fresh, with a fat content of at least twenty percent.

Sour cream, in addition to its availability, is also a useful product. We are talking about sour cream; in no case should it be a surrogate, a so-called sour cream product. Let's digress a little from the cream and focus on sour cream.

With prunes

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

You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic taste.

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Ingredients:

sour cream – 600 g;
sugar – 200 g;
prunes – 200 g;
liqueur (fruit) – 50 ml.

Cooking method:

Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
Combine the fermented milk product with sugar and whisk until smooth.
Add dried fruits to the mixture and mix thoroughly.

A little about sour cream

Sour cream is generally considered a Russian product all over the world, but, nevertheless, it is very actively used in Ukraine and Belarus, the Baltic states and other countries of Eastern Europe. Moreover, in many places it is called “Russian cream”.

Our favorite fermented milk product has great nutritional value due to its high content of milk fat. The content of proteins, lactose and organic acids is high. At the same time, the protein contained in sour cream is easily absorbed by the body. Lots of calcium, little cholesterol, vitamins A, C, E, B12 and B2, a large number of microorganisms that normalize intestinal function.

Having decided on the usefulness of the main ingredient, you can begin to manufacture the product. How to make sour cream so that it takes its rightful place in the housewife’s culinary arsenal?

Custard

When frozen, sour cream custard becomes very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard creamy filling with nuts, shortbread crumbs, chocolate dragees, and pieces of fruit. The flour and egg included in its composition help thicken the sweet mass. Below we describe in detail and with photos the preparation of custard sour cream.

Ingredients:

vanillin;
sour cream and sugar - in equal proportions;
egg;
butter – 1 pack;
flour – 2 tbsp. l.

Cooking method:

Mash the egg with sugar, place the bowl over low heat, bring to a boil and add flour.
Mix the ingredients thoroughly, continuing to simmer over low heat.
Add vanillin and fermented milk product here. Continue stirring the mixture with a wooden spatula.
When the mixture becomes thick, remove the dish from the oven and beat its contents with a blender.
When the finished product has cooled, add separately whipped butter at room temperature and beat the mass again.
Place the prepared cake mixture in the refrigerator for a couple of hours to thicken.

Preparing classic sour cream for cake

Step-by-step recipe for sour cream:

Place pre-cooled sour cream with a high fat content in a deep whipping container. If you don’t have sour cream of sufficient fat content on hand, strain the whey through cheesecloth and a colander, placing it in the refrigerator in advance, preferably overnight.
Slowly beat the sour cream with a mixer at low speed, one minute in three approaches.
Gradually increase the speed, and without stopping, add powdered sugar to the mixer, pour it out not immediately, one tablespoon at a time.
Pour in the vanilla and beat until foamy for another two minutes.
We get an amazingly fluffy, delicious light and thick sour cream cake cream.
Grease the cake or other culinary product and be sure to put it in the refrigerator for several hours.

If you take the recipe for this traditional sour cream for cake as a basis, then you will have the opportunity to prepare various variations of it. By adding cocoa during the whipping process, you get chocolate-sour cream; coffee - sour cream-coffee; and simply by mixing the ready-made cream with fresh or frozen berries and fruits, you will get sour cream and fruit cream.

Don't be afraid to experiment, create with joy, anticipation and pleasure!

Classical

Cooking time: 15 minutes.
Servings: 6 people.
Calorie content of the dish: 318 kcal per 100 g.
Purpose: for breakfast, dinner.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

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

Cooking method:

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

Step-by-step recipe for sour cream for cake

There is nothing easier than making regular cake layers. But choosing a cream often leaves even the most experienced cooks struggling. Sometimes I simply don’t have the desire to ask such a question, and I choose the simplest , most delicious and fastest sweet sour cream for a cake, the recipe for which my grandmother used on all occasions in life.

Properly prepared cream is thick enough to fill and decorate any dessert, as it is prepared from full-fat sour cream (at least 20 percent) with the addition of fine-grained sugar. This is the perfect combination for your cake and pastries. It can be used not only for filling, but also for coating and leveling the surface of the finished cake. However, its dignity also hides the main problem. Many people don’t even dare to start cooking because they don’t know how to make classic sour cream for a cake so that it is sufficiently viscous, stable and thick.

Today I decided to write a detailed guide to answer all the questions about making sour cream once and for all.

One of the most important secrets on how to make and thicken classic sour cream for a cake without the use of professional culinary equipment, but simply at home, is the correctly chosen cooking pace. Try to take your time when reading the recipe and starting to implement it.

Classic recipe

It may seem only at first glance that there is only one standard way to prepare sour cream for a cake. In fact, there are a lot of different recipes based on sour cream. All of them are based on the addition of additional components, with which you can diversify the cream and make it thicker. The advantage of sour cream is that it contains many vitamins and microelements that are beneficial for our body. Therefore, dessert is ultimately useful. To prepare the cream, you need to take a fatty homemade product. Then the mass will turn out fluffy and homogeneous.

There is nothing easier than preparing sour cream for a cake. It is good for biscuits, honey cakes and other desserts that do not undergo heat treatment. To prepare, you need to have a minimum set of products.

Ingredients:

Sugar – 320 g.
Vanillin.
Sour cream – 530 g.

How to prepare sour cream for a cake? The classic recipe involves using only sugar and sour cream. Vanilla can be used as desired to add flavor. The result largely depends on the quality of the product. If you want to get a tasty and thick cream, use only full-fat homemade sour cream. Experienced confectioners recommend cooling the product in the refrigerator before working.

For whipping, you must use dry and clean dishes. Chilled sour cream is poured into it and sugar is added. If desired, you can add a little vanillin. Of course, the easiest way to whip homemade sour cream is using a mixer. This will greatly simplify the process. Beat the mixture until it reaches a thick consistency. Sour cream from a low-fat store will never whip up to the desired consistency. In addition, it has a sour taste. It is for this reason that it is recommended to use a fatty product.

Step-by-step recipe for thick cream made from sour cream and sugar for cake

Transfer the sour cream from the refrigerator to the freezer.
Pour sugar into a deep bowl.
If your sour cream is made with powdered sugar, make sure there are no lumps , which may cause the cream to be less thick and not suitable for your cake.
Add vanillin or vanilla sugar.
Mix the sugar-vanilla mixture with a tablespoon.
We take the sour cream out of the freezer and put it there, making sure that it doesn’t get into the bowl with it. excess moisture.
Mix with a tablespoon in a clockwise .
Blend in a blender at high speed for about 10 minutes.

You can add a tablespoon of cocoa to the cream to give it a pleasant chocolate color and aroma.

Your universal cream is ready! Now you can confidently answer the question of how to prepare delicious sour cream for cakes and pastries without spending a lot of time and effort. Place the mixture in the refrigerator for 1-3 hours , since even the thickest and most viscous sour cream requires some time to proof and harden before using it for its intended purpose: filling cakes or coating a cake.

Sour cream and butter cream for cake

The butter itself gives thickness and shape, and when combined with sour cream it acquires a unique taste. It goes well with nuts - an ideal filling for a cake.

Ingredients:

700 grams of sour cream;
1 cup of sugar;
200 grams of butter;
citric acid taste.

Preparation:

Chop the butter with a knife, let it sit and soften.
Mix sugar and butter, beat with a mixer until dissolved and white.
Add sour cream and continue whisking. You can add a little citric acid for taste, but do not overdo it so that the cream is not sour.
If you want something special, you can add three tablespoons of cocoa to the butter and get a delicate coffee shade of buttercream.

Video recipe for making sour cream

You can make sure that you did everything correctly by watching the step-by-step recipe for making sour cream for a cake in the video below:

This delicate sour cream can be used not only for soaking, but also for decorating the cake. To do this, additionally dissolve a few grams of gelatin in warm water, and then add to the cream at the final whipping stage. Once your cream has been chilled, place it in a pastry syringe or bag and let your imagination run wild.

Just in case, I would also like to recommend you a few other variations on the theme of creams with sour cream as a base. If you don’t have time to look for ingredients on the market, sour cream with gelatin for the cake will suit you well, which can be obtained even with sour cream with a fat content of 20%. For condensed milk lovers, there is a mixed cream of sour cream and condensed milk for cake, which invariably pleases my homemade sweet tooth. And the airy curd and sour cream for the cake is not only easy to prepare, but also because it is healthy for children.

There are a huge number of cakes that you can make using the cream described above and its variations.

I will list only the most favorite and quickest to make: the famous Honey cake with sour cream, the familiar childhood recipe for Turtle cake with sour cream and Zebra cake with sour cream, the exquisite Count Ruins cake with sour cream, the classic Milk Girl cake with sour cream. And completely atypical, capable of surprising your guests - Carrot cake with sour cream - and Pancake cake with sour cream.

Chocolate cream

If you love chocolate cake, you can prepare it with chocolate and sour cream, which can not only be used to layer the cake layers, but also to decorate finished products.

Ingredients:

Vanilla extract – 1 tsp.
Drain. butter – 50 g.
Sour cream – ½ cup.
Powdered sugar – 450 g.
Salt – ¼ spoon.
Bitter chocolate - bar.

We bring to your attention a step-by-step recipe for sour cream for cake:

Break the chocolate into pieces.
Mix chocolate chips with butter and heat the resulting mass in a water bath or in the microwave.
Cool the liquid chocolate.
Add vanilla extract and salt to the sour cream, then beat.
Without ceasing to beat, add liquid chocolate.
Next, add powdered sugar in portions. You may need more or less of it. The quantity depends on the quality of sour cream. The cream should have a thick structure.
The mixture can be used immediately for impregnation. If you want to decorate the cake with cream, it must be kept in the refrigerator.

How to make sour cream at home

Sour cream is one of the most delicious, but not very popular creams for decorating a cake. The fact is that this cream does not hold its shape for very long and quickly loses its structure due to the instability of the composition. And it cannot be stored for a long time, up to a maximum of 5-8 hours in the refrigerator.

One of the most common cakes, the recipe of which uses sour cream, is honey cake. I also want to offer a delicious recipe for pancake cake with sour cream.

Sour cream turns out to be quite fatty and high in calories, since it is prepared from sour cream with a high percentage of fat content.

Sugar or powdered sugar adds sweetness to the cream. Moreover, it is better to use powder; with it, the cream will turn out smoother and more delicate, and the sugar grains will not crunch on your teeth. But powdered sugar should also be of good quality, and if you do not have your own trusted manufacturer, then it is better to take more expensive powder. It's up to you to decide. But now there is such a huge selection of powdered sugar, and our grandmothers and great-grandmothers used sugar for creams, however, this did not make the cakes any worse.

Gelatin can be used as additional ingredients. With it, the cream will hold its shape better, but will lose a little of its tenderness. Another useful addition to sour cream is vanillin, which will add its magical aroma to the cream. Well, I really like how orange zest combines with sour cream.

Ingredients:

1 liter of thick and fatty homemade sour cream (25-30% fat content);
350 g powdered sugar.

Sour cream recipe for cake

1. I recommend using thick sour cream; homemade is perfect here, because there’s no hassle with it—whip it with a mixer and you’re done. But if you take regular store-bought sour cream, you will have to tinker with it a little. In order to make it thicker and easier to whip, you need to put the sour cream in cheesecloth and put it in a colander in a pan, so that there is a space between the bottom of the pan and the sour cream where the whey will drain. This way we will get rid of excess liquid in the sour cream.

So, put thick sour cream in a deep bowl.

2. Add powdered sugar to the sour cream.

3. First, mix with the beaters of the mixer in the off state so that all the powdered sugar does not fly away in different directions. Stir like this for literally half a minute.

4. Now turn on the mixer and beat the sour cream. It should grow in volume, become very airy and hold its shape well. You need to beat for no more than 1 minute. If you overdo it, the fluffy sour cream will turn into butter.

That's all! Sour cream is ready! Now you can spread it on the cake layers.

Cream with gelatin

It is not always possible to get thick cream for a cake. Sour cream can be mixed with gelatin to obtain the desired consistency.

Ingredients:

Milk (or water) - 0.5 cups.
Sour cream – 290 g.
Powdered sugar – 4 tbsp. l.
Gelatin – 1 tsp.
Flavoring - three drops.

Before starting cooking, gelatin should be mixed with milk and then left to swell. If you are using an instant product, then 15 minutes is enough. For ordinary gelatin it will take at least 40 minutes. Afterwards, the mass is sent to the fire and heated until the granules are completely dissolved, remembering to stir. The gelatinous mass should cool to 40 degrees.

In a clean bowl, mix powdered sugar with sour cream and beat the mixture. At the end of the process, pour in the cooled gelatin. Bring the resulting cream until smooth and add a few drops of flavoring. The finished mass can be used not only for cakes. If you put the cream in portioned molds and decorate it with fruit, you will get a delicious dessert. It must be placed in the refrigerator overnight until completely frozen. And in the morning the delicacy can be served on the table.

Sour cream for cakes and desserts

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

Chocolate

To prepare confectionery on the occasion of a holiday, you should choose a suitable tasty filling. Cake with sour cream and cocoa is easy to prepare and turns out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as aromatic as possible and not at all cloying.

Ingredients:

powdered sugar – 2 tbsp. l.;
cocoa powder – 2 tbsp. l.;
homemade fat sour cream – 0.3 l.

Cooking method:

Combine cocoa with sugar, add sour cream little by little to the mixture and thoroughly grind the ingredients.
Then whisk the mixture until perfectly homogeneous.
Lubricate the prepared cakes with the resulting impregnation.

Prepare chocolate cream for cake and other recipes.

Features and composition of sour cream based cream

Sour cream for cake is considered the most elementary to make and the most affordable in terms of the required ingredients. It is used to soak sponge cakes, sour cream cakes, honey cakes, eclairs and other types of pastries and cakes. The impregnation in question has many advantages:

homemade sour cream is universal - it can be made very sweet, and those who do not like cloying sweetness can prepare it with a small amount of sugar;
it has a very simple and affordable recipe;
anyone who knows a little about confectionery can make it at home;
The preparation is very simple and takes little time;
classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

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

Pastry Chef Tips

If you want to prepare a thick sour cream cream for a cake, you should take the advice of experienced confectioners. Masters of their craft strongly recommend not to skimp on the main ingredient. Sour cream should be very fatty and not watery. Only on its basis can you prepare a good cream.

However, even the best sour cream contains whey. To get rid of it, you need to place it overnight on a sieve covered with cloth. All excess liquid will be gone from the product by morning. The consistency of the mixture will resemble cream cheese.

Sometimes homemade sour cream has an intrusive taste. This is due to the quality of the fermented milk product itself. Therefore, you must try it before using it. You need to work very carefully with homemade sour cream. If it is too thick, it may separate into whey and butter during the beating process.

Many confectioners have differing opinions regarding what kind of sour cream should be used. Some believe that it is better to take a homemade product, while others believe that it is better to buy a store-bought product. There is no universal recipe here. Your choice can only be made on the basis of personal experience.

Be that as it may, it is better not to use sugar when preparing cream for a sour cream cake. It is preferable to take powder. It dissolves much easier and faster during the beating process. In this case, grains will not creak on your teeth.

If you purchased sour cream, which turned out to be not of the best quality, and has a liquid consistency, you can use a special cream thickener to thicken it. It can be purchased at any store.

According to confectioners, before whipping the sour cream should be well cooled by placing it in the freezer for 20 minutes. Then your cream will be denser and thicker.

Preparing components to create thick sour cream

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

If you don’t have full-fat sour cream on hand, you can use a cream thickener.
To speed up the process of dissolving sugar during whipping, it can be replaced with powdered sugar.
A complex recipe for sour cream for cakes may contain cottage cheese, butter, eggs, condensed milk and fruit.

If you need the cream in a dessert dish to keep its shape, then you can’t do without gelatin. Here are some components that will help you prepare thick sour cream yourself at home:

Density and quality properties of sour cream. The fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use it should be placed on gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of preparing a delicious sour cream with a dense consistency.
Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the beating process takes place, the longer the contact lasts, and the more insignificant are the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speed. Temperature is very, very important here, so you need to pre-cool all the ingredients and the bowl.
Starch. Sour cream with a thick consistency can be made at home using corn or potato starch. After adding this component to the recipe, you need to keep all the contents in the refrigerator for a while.
Butter. The combination of these components slightly changes the nutritional value, consistency and taste. In fact, this is a completely different type of filling, but it can replace the classic recipe.
Gelatin. This product is considered an ideal thickener. Its use requires cooling, it affects the taste quite a bit, but it absolutely affects the thickness of the final mass.
Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners come in different brands and differ in consistency or name, but the recipe for preparing them is the same.

All these components help create a thick, fluffy, tasty dish during the cooking phase. In already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it’s better to prepare all the components from the beginning so that you don’t have to redo the work later.

Cream with condensed milk

Sour cream for cake is the perfect solution. By adding individual components, you can get completely new taste qualities of the dessert. Not all housewives know that you can use sour cream and condensed milk at the same time to get an excellent cream. The result is a wonderful light soufflé.

Ingredients:

Condensed milk – 0.5 kg.
Cognac – 2 tbsp. l.
Fat sour cream – 0.4 kg.
Vanilla extract – 1 tsp.
Lemon juice – 40 g.

Mix sour cream and sugar in a bowl. The cake cream must be whipped with a mixer at high speed. During this time, the ingredients will be saturated with oxygen, and the mass will become light and thick. At this point you need to add condensed milk and a little lemon juice, as well as cognac. After this, the cream must be whipped at high speed for at least 30 minutes. Cover the finished mixture with film and place in the refrigerator for three hours. Afterwards the cream can be used to form the cake.

Recipes for making thick sour cream impregnation

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

rich fresh sour cream – 500 g;
granulated sugar (not coarse) – 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder – 100 g;
vanilla essence – one drop (added as desired);
Cream thickener (optional).

The remaining ingredients are indicated additionally in each recipe step by step.

Sour cream with gelatin

To make sour cream with gelatin, you need to add to the specified recipe: a package of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

Pour gelatin (dry) into the water.
After 15 minutes, warm up the contents slightly (do not boil), leave to cool.
While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the mixer whisk starts to reach peaks).
After this, add vanilla essence and dissolved chilled gelatin to the mass - beat the entire contents again for about 12 minutes.
Place the prepared mixture in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken and the impregnation will become very thick.

The delicacy is ready for consumption and soaking; you can not only smear it on the skin, but also decorate the top of the cake, as shown in the photo.

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

Sour cream with added starch

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

Pour sour cream into a chilled bowl and beat until it thickens (about 15 minutes).
Add granulated sugar (you can use powdered sugar), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
Place the mixture in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then starch is added immediately and immediately beaten.

Impregnation based on sour cream and butter

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

Remove the butter from the refrigerator to soften.
Place soft butter and half the total sugar in a bowl and grind everything thoroughly.
When the sugar has dissolved and the butter has completely whitened, add the remaining sugar and vanilla.
Beat with a mixer at high speed; before doing this, it is recommended to cool the whisk.
After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream with condensed milk

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

Beat sour cream in one bowl for 15 minutes.
In the second place, put butter (softened) and condensed milk, also beat until a homogeneous fluffy consistency is formed.
Combine the contents of the first bowl with the contents of the second and beat well again.

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

Sour cream with added fruit

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

Wash the strawberries, remove the stems and cut into small pieces.
Pour strawberry juice over gelatin and leave to swell for 15 minutes.
Heat the swollen gelatin slightly until completely dissolved.
Combine pre-chilled sour cream with sugar and beat until smooth.
Add chopped strawberries and stir.
Add gelatin and juice to the resulting mass in a thin stream and mix thoroughly.
Coat the cakes with this impregnation and place in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. The tasty, aromatic impregnation is poured into portioned cups and decorated, if desired, with fresh strawberries.

To summarize, I would like to note that when creating a delicious sour cream, discussed step by step in the material, they do not require heat treatment - this is a significant plus. In some recipe books it is indicated that in order to achieve the desired thickness, sour cream needs to be boiled in syrup (sugar or starch), only this is a completely different type of cream - custard. All the considered recipes for making sour cream based cream are ideal for cakes, sponge cakes, honey cakes, sour cream cakes and other homemade baked goods.

How to make sour cream thicker?

I decided to put thickeners in a separate topic. I will name some options that will help make sour cream or the cream itself thicker. This:

Starch;
Ready-made thickeners;
Gelatin (agar-agar).

How to use these tools. I will give their proportions for the above volume of ingredients.

Starch

The advantages of this method: any starch is suitable, the taste of the cream does not change. You only need 1 tbsp. starch. It is mixed with sugar and vanillin and added to sour cream. To achieve the desired result, after churning, the cream should stand for 0.5 hours in the refrigerator.

Ready thickener

According to the instructions on the thickener packaging, you only need one pack. But to be sure, you should take 2! This component is added approximately 5 minutes before the end of the cream churning process. After which the cream is put into the cold for half an hour.

Gelatin

Unfortunately, gelatin changes the flavor of the cream. But this is easily compensated for by its thickness. We will need 15 grams of gelatin. It is kept in a small amount of cool water for 20 minutes in advance. After which it must be sent to a water bath. While the cream is being prepared, the gelatin is cooling. And at the end of the process, gelatin is added to the mass and whipped intensively. After 3-5 hours in the cold, a delicate thick cream is obtained.

I like to use instant gelatin from Dr. Oetker in blue packaging, it dissolves well and thickens products very quickly.

These are not all the ways to make sour cream of the desired consistency. But in fairness, I will talk about other possibilities below. Since other additives significantly change not only the structure, but also the taste of the cream.

For many, including me, sour cream is the base on which the desired impregnation or cream will be created. I have already talked about the “Ice cream” with sour cream, it is already on my website and, in fact, it is also sour cream. But what else can and should be used to complement and decorate the classic recipe?