Home sponge cake with homemade cream - an incomparable, unsurpassed delicacy. However, experienced chefs know: properly whipping low-fat sour cream and turning it into a fluffy and dense white cloud is a difficult task. If you were unable to find suitable raw materials, do not despair - there are different ways to thicken sour cream. They will help you prepare the signature dish perfectly. holiday dish.
List of recipes in the article:
How to make sour cream thick?
Culinary tricks: how to make thick sour cream without additives
Before you start preparing sweet biscuit cream, you must place an unopened bag or seal it closed jar with fresh sour cream in the refrigerator. When it's sour milk product When cool enough but not frozen, immediately place it in a mixing bowl.
In order not to encounter problems when preparing the cream, it is best to immediately buy natural thick sour cream with a fat content of at least 33%. If you decide to whip a rustic product, do not overdo it - it may turn into oil
Add granulated sugar to cold sour cream to taste and beat the cream with a broom for 5 minutes: first at low speed, then at high speed. Total time preparing lush, delicious sour cream grounds - 10 minutes.
If sour cream stubbornly refuses to thicken, use it to make delicious dessert. Add diluted gelatin (20 g per 600 ml of boiling water), 6 tablespoons of sugar and a pinch of vanillin to 400 g of product. The dessert will thicken in the cold in 1 hour.
If you are unable to thicken the sour cream this way, try removing excess moisture from it. To do this, place a sieve or colander on a pan of suitable diameter and line its bottom with 2-3 layers of clean, well-ironed gauze. Pour sour cream over it and place the dish in the refrigerator overnight. After this, you can start preparing the sour cream. The described manipulations usually make it possible to achieve fairly good thickening of a natural fermented milk product, even with a fat content of 15%.
When buying sour cream, study its composition. A high-quality product should not contain milk powder, cottage cheese, vegetable fats and nothing else except sourdough and cream. The shelf life of natural sour cream is no more than a week
How to make sour cream thick? Sour cream with thickener. Beat everything together for another 7-10 minutes and put the cream in the refrigerator. Sour cream with butter turns out heavier and fattier than the first option, but also very creamy, rich and tasty. This is the most modern and easiest way to make sour cream thick.
Homemade sponge cake with homemade cream is an incomparable, unsurpassed delicacy. Before you start making sweets biscuit cream, it is necessary to place an unopened package or a hermetically sealed jar of fresh sour cream in the refrigerator.
Add granulated sugar to cold sour cream to taste and beat the cream with a broom for 5 minutes: first at low speed, then at high speed. Mix all the ingredients of the cream, then put the sweet grounds in the refrigerator for a short time.
Sour cream for cake is a classic home recipe. But professional bakers manage to make sour cream thick, whereas at home it turns out more liquid, “wet.” Of course you can. It is enough to know and take into account several recipe subtleties that help thicken the sour cream to the desired consistency. How to make sour cream for a cake? Composition and features of sour cream Sour cream is one of the simplest and most affordable confectionery fillings.
Most often, sour cream is made for sponge cakes, for honey cakes, sour cream itself, for eclairs and other cakes. Sour cream can be mixed with cocoa, syrup, jam. Vanillin or vanilla sugar are already flavorings that you can do without when preparing sour cream. You can, of course, use the richest sour cream you can find. Before use, you can also keep the finished cream in the refrigerator so that it “sets.”
To noticeably thicken the sour cream, you will have to use other tricks and/or additional components. Experienced housewives We are sure that thick sour cream comes only from homemade sour cream, but store-bought is not suitable for this.
Use a mixer to beat the cream as quickly and intensely as possible. The temperature of the products and tools also affects the consistency of the cream, so pre-cool the sour cream, bowl and whisks. Starch. Potato or corn, it will make the cream a little thicker without affecting the taste. After adding starch, it is advisable to keep the cream in the refrigerator. Gelatin. Universal thickener, including for cream. Requires refrigeration and may affect the flavor of the cream if large quantities of gelatin are used.
You can try to thicken the finished cream only by whipping it again, adding a thickening ingredient. It might be easier to give up this idea and cook thick cream for the cake according to a different recipe. Whisk the cream again for 1-2 minutes. Before using, place the bowl of cream in the refrigerator for 3-4 hours, preferably overnight. During this time, the gelatin will harden and the sour cream will become thick.
They need to be heated carefully so as not to curl, but the sour cream with gelatin and cream will turn out very elastic. Place the full-fat sour cream in a chilled bowl and beat with a mixer and/or a chilled whisk. After 10-15 minutes, the sour cream will increase in volume. In a deep bowl, grind soft butter with half the sugar or powder. When the butter turns white and the sugar has dissolved, place the sour cream, the rest of the sugar and vanilla in the same bowl.
After 15 minutes the cream will thicken and become dense and elastic. You can use it immediately or put it in the refrigerator, cooling it later along with the cake. Condensed milk adds volume to the mass, so you get more cream than other recipes. This sour cream can be used for cakes and pastries or as an independent dessert, sprinkled with crushed nuts.
How to make sour cream thick?
Confectionery dry thickener concentrate for cream is also suitable for sour cream. Place the sour cream in a bowl along with the sugar and beat until the volume increases noticeably, or beat only the sour cream and add the sugar after 10 minutes and continue whisking until it dissolves. After 15-20 minutes, take out the bowl of cream and check the consistency. Place the grated cottage cheese and sour cream in one deep container, add sugar and vanilla. You can also beat sour cream with a ripe banana or other fruit pulp.
The fattier and thicker it is, the thicker the sour cream will be. Good luck with your culinary experiments! Remove the sour cream from the refrigerator and lightly whisk. By and large, this is a different cream, but it completely replaces sour cream in cakes and pastries.
How to make thick sour cream? Many recipes require thick sour cream, or there are times when you bought sour cream, but it is liquid. What to do? Anyone can thicken sour cream without heating, adding thickeners, starch and other harmful ingredients.
Recipe: How to make thick sour cream
Compound:
Sour cream 400 g (any fat content and any brand)
Textile
sour cream Step 1 Weighing out the sour cream
One of the simplest and most harmless ways to thicken sour cream is to get rid of excess moisture. For this:
Line the bottom of the cup with a cloth. A cotton towel or any not very dense fabric works well. I use synthetic fabric because synthetic washes better. Place all the sour cream on the cloth. Tie the corners with a knot and hang.
Step 2 Wait
Place a cup under the sour cream to catch the liquid. You will see how moisture will slowly seep through the fabric.
Step 3
In 2-3 hours, 15-20% of the volume of sour cream will drain from the sour cream. The longer the sour cream hangs, the thicker it will become. At the same time, keeping sour cream in a warm place makes it more sour.
After 2-3 hours, transfer the sour cream into a container and put it in the refrigerator. Our sour cream is ready. It can be used for cooking
In this article we will try to figure out how to thicken sour cream if it still turns out liquid and consider three basic recipes for the ideal filling for your dessert.
So, first of all, give Special attention choosing sour cream directly. Its fat content should be at least 25%. However, even in this case, not everyone achieves good results. You can use a proven method: place the sour cream on a piece of gauze folded in four, tie its edges and hang it over a container in the refrigerator, preferably overnight. This procedure will remove excess serum from the product and make the cream thicker.
If you don’t have time to strain the sour cream, we offer very simple ways to make the cream thick, using very simple techniques and ingredients.
How to thicken sour cream for a cake with gelatin?
Ingredients:
- full-fat sour cream, at least 25% – 270 g;
- granulated gelatin – 3 teaspoons;
- sugar (fine) – 145 g;
- vanilla;
- water – 45 ml.
Preparation
Gradually add sugar (you can use powder) into the thick sour cream, whisking constantly with a mixer. When you see that bubbles have formed in the mixture, add vanilla and beat everything again for another minute.
Before you thicken the cream with gelatin, you need to know how to add it correctly!
Pour the gelatin into a metal container and fill it warm water, stir and set aside until it swells. Now put it on the stove at the lowest heat possible, and heat the gelatin until it is completely dissolved in water, without leaving it, constantly stirring vigorously.
Cool the dissolved gelatin until warm and then pour it into a container with whipped sour cream. Turn the mixer back on and, while whisking, combine the gelatin with the cream, thus making it fluffy and as homogeneous as possible. Before using the cream, refrigerate it for at least 1.5 hours.
How to thicken sour cream with starch?
Ingredients:
- full fat sour cream 25% (or homemade) – 470 g;
- – 90 g;
- starch – 25 g;
- vanilla essence – 1-2 drops or vanillin.
Preparation
Place the sour cream in a deep bowl and beat with a mixer for fifteen minutes (no less). Then add powder in small portions, add essence or vanillin and beat for another 5-7 minutes. Next, add starch, beat a little more and leave the mixture in the cold for 35 minutes.
How to make sour cream for a cake thick?
You can make sour cream thicker by adding soft butter to the composition. In this case, the consistency of the cream, density and taste qualities. To prepare it, take about 100 g of soft butter per 500 g of sour cream. First, beat the butter with powder (the amount is determined solely by personal preference) and only then add sour cream.
You can also make a thick cream by combining different fermented milk products. To sour cream you can add cream cheese, which is already an excellent base for cream, as well as cottage cheese, ground to a paste-like consistency.
Thick curd and sour cream for cake
Ingredients:
Preparation
Mash the cream cheese well with the cottage cheese. Add sugar and vanilla to sour cream and beat with a mixer until the crystals dissolve. Add all the soft cheese and curd mass, switch the mixer to maximum speed and bring the cream to fluffiness.
The cream cheese makes the filling incredibly airy and quite elastic. It is easy to work with and has an amazing delicate taste that goes perfectly with any type of cake.
Video: Sour cream WITHOUT THICKENER.
Video: Sour cream - Grandma Emma's Recipe
Preparing this impregnation for cakes is as easy as shelling pears: just beat the sugar and sour cream with a mixer. However, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.
How to make cream for a cake from sour cream
Ideally, homemade sour cream for a cake is homogeneous, moderately thick, airy, and tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:
- The fat content of the dairy product must be high (at least 30%);
- Liquid sour cream is not suitable in this case; it is better to give preference to thick sour cream;
- a mandatory requirement is exceptional freshness of the product.
Sour cream cake recipes
Preparing sponge cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of the tasty impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of ingredients and time. Delicate, creamy impregnation is suitable not only for sponge cake, but also sour cream, honey cake, Napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla to the cream, hot peppers, cherry extract, saffron, cocoa, honey. Don’t be afraid to diversify the dish, then your guests will remember it for a long time.
With sugar
The taste of the finished biscuit or other cake depends on the choice of sour cream. To ensure that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on purchasing a high-quality dairy product. Experienced chefs It is recommended to cool everything before preparing the filling necessary products, dishes and tools. To make the cream from sour cream with sugar for the cake thick, you need to beat it intensively and quickly.
Ingredients:
- 1st grade sugar – 1.5 tbsp;
- thick, fresh sour cream – 0.5 l.
Cooking method:
- Mix chilled ingredients
- Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
- Place a spoonful of the mixture on a plate: if the mixture does not spread, then the impregnation for the sweet dish is ready.
With condensed milk
This impregnation would be an excellent choice for hard and dry cakes, for example, if you are preparing a Napoleon cake. A delicate, creamy mass with a hint of caramel will make a simple dessert refined and festive. It can also be used for refilling fruit salads and creating cakes. Below we describe in detail and with photos how to prepare cream with condensed milk and sour cream for a cake.
Ingredients:
- vanilla extract – 10 g;
- sour cream (warm) – 0.4 l;
- lemon – ½ piece;
- condensed milk – 0.4 l.;
- cognac/rum (optional) – 1 tbsp. l.
Cooking method:
- Place the milk product in a bowl and beat with a mixer/blender for 3 minutes.
- Start adding condensed milk here in a thin stream without stopping the device.
- Pour alcohol, vanilla extract, and squeezed lemon juice into the whipped mass.
- After ¼ hour of running the mixer, the mixture will thicken without losing its airiness - this means the filling for desserts is ready. However, it is better to keep it in the refrigerator for an hour before frosting or other cakes.
With gelatin
Impregnation for confectionery products should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use gelatin rather than starch, then the effect will be more likely. This cream soufflé can even be served as an independent treat, having cooled it in the refrigerator first. How to properly make cream from sour cream and gelatin for a cake?
Ingredients:
- gelatin – 1 tsp;
- powdered sugar – 50 g;
- medium fat sour cream – 1 tbsp.
Cooking method:
- Pour gelatin with warm water (100 ml), leave aside.
- Beat the milk product with sugar and any seasonings to your taste.
- Keep the swollen gelatin in a water bath or place it in a microwave oven for a short time.
- When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold, so that the soufflé can then be transferred onto the sponge cake, making an unusual layer in the dessert.
Curd and sour cream
If you take traditional sour cream as a basis, you can prepare various original fillings for cakes. For example, by adding cottage cheese to the standard set of products, you will get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits with berry jam, cocoa, condensed milk, and pieces of fruit.
Ingredients:
- walnuts – 1 tbsp.;
- fresh cottage cheese – 0.2 kg;
- powdered sugar – 0.1 kg;
- sour cream 20% - 1 tbsp.
Cooking method:
- Beat the dairy products with a blender/mixer until smooth.
- Without stopping the appliance, add powdered sugar to the products.
- Grease the biscuit cakes with the mixture and decorate the cake with chopped walnuts on top.
With boiled condensed milk
This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, harmonizes with choux pastry That's why it is used to fill eclairs. Cupcakes, straws and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, full-fat sour cream. How to prepare sour cream and condensed cream?
Ingredients:
- sour cream – 150 g;
- butter– 0.2 kg;
- boiled condensed milk– 0.35 kg.
Cooking method:
- Beat the butter, preheating it until room temperature.
- Add the fermented milk product and continue using the mixer/blender on low.
- Gradually add condensed milk, speeding up the operation of the device.
- The finished cream should have an airy, delicate texture.
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.
With butter
If you need a creamy mass to decorate a confectionery product, then this recipe is ideal. The sour cream with butter turns out thick, thanks to which it holds its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of whipping it, you can add any natural flavoring such as vanilla, rum, fruit/berry essence. You can also add food coloring to the list of ingredients to get a colored cake filling.
Ingredients:
- milk – 1 tbsp.;
- butter – 100 g;
- sour cream – 6 tbsp. l.;
- powdered sugar (to taste).
Cooking method:
- Combine all the dairy products in one container (they should be warm).
- Beat them with a low mixer power.
- Add sweet powder and achieve fluffiness by turning on the whisk speed at high speed.
Custard
When solidified custard Sour cream makes it 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.
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 other recipes as well.
With powdered sugar
The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used for soaking cake layers. To make the filling thick, it needs to be cooled. You can also adjust the density using corn starch, agar-agar or gelatin, then sour cream with powdered sugar for the cake it will keep its shape perfectly. An excellent solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.
Ingredients:
- vanillin – ½ pack;
- sour cream 30% - 1 tbsp.;
- powdered sugar – 60 g.
Cooking method:
- Place the container with sour cream in very cold water.
- Beat the product until a stable foam appears.
- After adding sugar and vanilla, continue using the mixer until the consistency is smooth.
With banana
The delicate texture, appetizing aroma and tropical taste of the impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared different ways, however, there are a number of requirements that must be observed, regardless of which recipe you choose. So, you should take a fatty dairy product, and all components must be cooled in advance.
Ingredients:
- ripe bananas – 2 pcs.;
- fatty sweepings – 0.5 l;
- sugar – 0.2 kg.
Cooking method:
- Peel the fruits and puree them using a blender.
- Combine the banana mass with the milk product, beat until fluffy using a mixer/blender.
- After 7 minutes, add sugar here, continuing to operate the device.
- The baking filling will be ready when it becomes perfectly homogeneous.
Video