Cream of sour cream and condensed milk thick recipe. How to make sour cream with condensed milk

Condensed milk has a pleasant creamy taste adored by many sweet tooth. Even just spreading it on a bun or slice white bread, you can get an amazing dessert from childhood. Every housewife knows that on the basis of this product, a very delicate and delicious creamy cream for the cake is obtained. There are hundreds of recipe variations, but real pastry chefs have their own secrets of making the perfect one. Condensed or concentrated milk gives it an amazing, unlike anything else taste, and the layer based on it is suitable for a variety of recipes: for vanilla and biscuit cake, for puff and honey cakes.

It goes well with most of the additives that confectioners prefer to add to cake fillings. Most recipes for condensed milk cake creams are simple, even a beginner can cope with them when preparing his first dessert in an attempt to surprise family and friends.

The simplest recipes: two ingredients and yummy is ready

The simplest recipes based on concentrated milk are two-component mixtures, that is, one more ingredient is added to the condensed milk, mixed or whipped thoroughly, the result is an amazing layer for a cake or pie.

You can add butter, whipped cream or sour cream to condensed milk to create a cream. The percentage of butter and condensed milk is 1: 2. Pre-soften the butter, then beat for 1-2 minutes. After that, pour in the condensed milk and beat again.

See this simple recipe in the photo:

Consistency, how you can beat butter with condensed milk:

Video describing the cooking process:

Instead of the usual one, you can use chocolate butter. Delicate taste will be obtained by adding sour cream or cream. Here, the product shares are equal. You need to take 400 grams of condensed milk, the same amount of cream or sour cream. First, whip the cream or sour cream, then gradually pour the condensed milk product, while thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can take both light condensed milk and a boiled product.

Making it harder by adding more ingredients

Except for the most simple recipes that do not require time to prepare them, housewives make much more intricate variations on the basis of condensed milk, suitable for different cakes or for some a certain kind baking. Here, the imagination is not limited - you can put various fresh or dried fruits and berries, cognac or aromatic liqueur, chocolate chips or nut mix... How to make cognac at home is written in.

Cottage cheese, sour cream, eggs, margarine are added to condensed milk - almost everything that can be found in the refrigerator is suitable for a particular recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorites of pastry chefs. They come in handy for many types of baked goods.

The classic sweet tart butter cream recipe includes:

vanillin;
400 grams of whole condensed milk;
200 grams of butter (preferred fat content 82%).

Preparation:

Beat soft butter for 1-2 minutes.
Condensed milk is added to it in a thin stream.
The composition is mixed.
At the end, vanillin is poured, everything is mixed again.

You can make butter cream from boiled milk. It will require:

200 grams of butter;
400 grams of boiled condensed milk;
a nut or fruit mixture.

For the recipe will do several types of nuts / dried fruits or one favorite. Here the hostess can choose herself what she likes best. Stages:

The oil must be left for a few hours to acquire room temperature or soften in the microwave. The quality of the product should not be in doubt, the recommended fat content is over 80%.
When softness is reached, it is whipped, pour condensed milk into it in parts.
After thoroughly mixing the resulting mass, add chopped nuts or dried fruits. It is better to pre-soak dried fruits in hot water for a few minutes or at least rinse thoroughly.

butter with boiled condensed milk

You can surprise guests by adding to the layer coffee taste... For such chocolate cream have to take:

a pack of oil;
condensed milk - 1 can;
a teaspoon;
a teaspoon of soluble.

For a special sweet tooth, you can add a couple of tablespoons of sugar. For those who like not too sweet pastries, experienced confectioners it is advised to add a few drops lemon juice... Preparation:

The butter softens, whips in the same way as in the previous recipes.
Condensed milk is added to it, everything is thoroughly mixed.
At the end, add coffee and cocoa. Mix again.

It is better to spread the layer immediately, preferably on warm cakes, so the impregnation will be better. If the filling hardens, it must be softened again for use.

coffee cream cake

With sour cream: caramel or milk

The main rule in sour cream for biscuit is the most fatty high-quality sour cream so that the composition does not spread.

In addition to simply mixing a condensed product with sour cream, confectioners often prepare another option. It will require:

caramel;
200 g butter;
250 g sour cream;
250 g of condensed product.

Stages of making cream from sour cream:

We leave all products to acquire them at room temperature.
Beat the butter first. It turns white and takes on an airy texture.
Then pour in the condensed product, continuing to beat.
Next in line is sour cream. It should be injected in a spoon and mixed thoroughly.
Caramel is added last.
If the taste does not seem sweet enough, you can add a spoonful of powdered sugar.

How can you use sour cream for baking:

sour cream cake

The following recipe for a sour cream cake layer contains gelatin, therefore it tends to harden and keep its shape. It is ideal for tall cakes. To prepare it you need:

250 g sour cream;
60-70 g of milk;
15-20 g of gelatin;
250 g of whole condensed milk.

Milk can be replaced with juice, coffee, cocoa, or other liquid. This is how different flavors are obtained.

Gelatin must be combined with liquid and allowed to swell. It is better to double-check the swelling time on the package, as it can take from 10 to 30 minutes.
At this time, mix the dairy products.
Melt the swollen gelatin and pour it into a bowl with the filling preparation. You can use it right away.
For complete solidification of the mass, long-term cooling is required.

Fresh coconut or flakes are a good addition to this recipe. You can make a dessert that resembles Bounty or Raffaello sweets.

With cottage cheese

For gentle curd cream the following ingredients are required:

180 grams of butter;
180 grams of condensed milk;
a pack of fatty cottage cheese;
80 grams of powdered sugar.

Beat in soft butter.
Pour in condensed milk, beat again.
Add sugar flour. Stir by hand or at low rpm.
Add cottage cheese. If it is soft and has a uniform consistency, you can add it right away. If it is grained or has small grains, it is better to first bring it to a puree state with a blender.
Stir again and refrigerate for 15-20 minutes before use.

cream with cottage cheese

It is good to add berries or fruits here, as well as cocoa or zest.

With eggs

An interesting variation is obtained by adding yolks. For the layer you need:

2 yolks;
200 grams of butter;
vanilla or cocoa;
100 grams of condensed milk product.

The butter needs to be softened, whipped, mixed with milk.
Introduce the yolks separated from the proteins.
At the end, vanillin or cocoa is poured. After mixing, the mass is ready.

cream with yolks

With fruit: orange or banana

Fruit and berry additives are great additions to any filling. Whether fresh, frozen or dried, they add flavor to baked goods in any form.

The most popular fruit recipes involve adding citrus fruits or bananas.

For option with citrus notes you will need:

pack of butter;
1 can of whole condensed milk;
large orange (preferably sweet varieties).

If the orange is not sweet, you need to add sugar to taste. You can also replace the orange with lemon, and you will need even more sugar.

Steps on how to make a cream for a delicious dessert:

Add oil to reach room temperature.
Meanwhile, grate the orange zest, avoiding the white pulp.
Squeeze the juice out of the orange, two to three tablespoons will be enough for this volume.
Beat butter.
Add concentrated milk.
At the end, juice is poured and the zest is poured. The mass is mixed by hand.

Delicate texture with a pleasant aftertaste is obtained in the banana recipe. You will need here:

oil - 180-200 g;
large banana;
can of condensed milk.

Preparation:

The butter softens and churns like other cooking methods.
Then pour in the condensed milk.
The banana needs to be smashed with a blender and added to the mass.
The resulting composition is mixed.

With cognac

Any aromatic alcohol (rum, whiskey or liqueurs with different flavors) can be added to the cream.

The recipe with the addition of an alcoholic note includes the following products:

a spoonful of brandy;
200 grams of butter;
condensed milk - 1 can.

Preparation:

We soften the butter and beat until white.
Add condensed milk without stopping whipping.
Pour in cognac last.

cream with cognac

Alcohol essence can also be added to sour cream. This recipe requires:

vanillin;
400 g sour cream;
400 g of condensed milk;
a tablespoon of alcohol.

Preparation:

We combine dairy products, mix them thoroughly.
At the end, add vanillin and a spoonful of the selected alcohol.

With margarine

If you need to save money and do a budget option fillings for biscuits, margarine comes to the aid of the hostesses.

Required products:

can of condensed milk;
200 g margarine;
cocoa / vanillin / cognac.

The recipe is very simple:

Soft margarine is mixed with condensed milk.
Then the selected additional flavoring element (cocoa, vanillin or alcoholic essence) is added, the mass is mixed again.

With chocolate

For some with a sweet tooth, chocolate is an integral part of every dessert. To combine milk with a chocolate note, you need to take:

200 g butter;
100 g of milk;
200 g of condensed milk;
100 g dark chocolate (better bitter).

We heat the chocolate, pour in the milk, mix thoroughly.
Beat the butter, add the chocolate mass to it, and then the condensed milk. We mix again thoroughly.

chocolate for cream

For lovers white chocolate there is a terrific coconut recipe. For him you need:

1 bar of white chocolate;
fresh coconut or shavings;
200 g of fatty butter;
half a can of concentrated milk product.

We drown chocolate, mix with condensed milk.
Throw butter into the resulting mixture, beat again.
We add last coconut flakes, mix gently.

cream with white chocolate

With cream

Delicious filling is obtained with heavy cream... For her you need:

50 g sugar flour;
vanilla essence;
can of condensed milk product;
400 g cream (fat content not less than 30%).

Cooking steps:

Cream (we take cold) is whipped at maximum speed.
Sugar flour is poured, the mixture is whipped until thickened.
Condensed milk is poured in a thin stream, everything is mixed again.
Vanillin is added at the end.

whipped cream

We cook custard without problems

This type of filling is loved by many. It takes a little more time for it, but the result is worth it. For the recipe you need:

2 eggs;
pack of butter;
250 ml of milk;
can of condensed milk;
50 g sugar flour.

Cooking begins with combining and grinding eggs with sugar.
Pour milk into a saucepan, put it on a small fire.
After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mass to a boil!
After partial cooling of the billet, butter and condensed milk are added to it.
Everything is mixed and left to cool. Only then can the filling be taken for spreading.

adding milk to custard

adding butter to the custard

making custard

The right choice for different desserts

Butter cream is good for spreading on biscuit cakes in a warm state and for creating jewelry. Roses and sockets from it will hold well if you put such a cake in the refrigerator.

cake decoration from butter cream

It is also suitable for cupcakes and muffins; it is used to make “hats” of various shapes.

Eclairs, nuts from childhood and other cakes - a good option to supplement with butter and condensed milk filling.

Chocolate cream will do for spreading sand, puff, honey and biscuit cakes. You can also eat it in pure form with a bun.

Various cakes are made on the basis of custard, for example, the famous "Napoleon". It is also good for creating an independent dessert. The base is laid out in a bowl, grated berries or fruits are added to it, whipped cream serves as decoration.

The sour cream layer is good for spreading soft porous cakes, but not suitable for creating jewelry, since it does not hold its shape at all.

The curd version of the cream goes well with various cakes and pastries: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do this just before serving, since curd filling keeps its shape worse than oil, moreover, it may turn slightly yellow during long storage.

Cooking for filling and decorating cupcakes

In muffins, recipes with concentrated dairy can be used for both decoration and filling. The recipe for cupcake cream will be the same:

pack of butter;
200 g sour cream;
can of condensed milk;
caramel (or any other) sauce.

This amount is enough for 5-6 servings:

Combine butter with dairy products, beat at low speed.
At the end, pour the sauce to taste, stir again and fill the dough with it, or put on top of the finished baked goods.

sour cream and butter

adding sauce to muffin cream

We use boiled condensed milk

The layer for cakes based on boiled milk has a beautiful caramel shade and turns out to be thicker, which means it is suitable for cooking for beginners.

For the simplest version of boiled condensed milk cream you need:

100 g of milk;
nuts as an addition;
a can of boiled condensed milk.

How to cook:

Mix dairy products.
Grind the nuts and pour into the mixture.
Stir the mass again.

Another recipe is also extremely simple. For him you need:

oil - 1 pack;
a can of boiled condensed milk.

For cooking, both products are mixed and used as a cake layer or. The taste can be varied with fruits or flavoring essences.

For or, you can prepare a filling with cheese. Let's take for it:

500 g cream cheese;
sugar flour to taste;
a jar of boiled condensed milk.

Steps on how to make boiled condensed milk filling:

Beat the cheese first in a bowl, then add the condensed product.
Mix all. If the taste does not seem sweet enough, add sugar flour.

boiled condensed milk and mascarpone cheese

To make a good cream with condensed milk, confectioners must choose high-quality fresh food... To prevent the future layer of the cake from spreading, all dairy ingredients should be as fat as possible.

If, nevertheless, the consistency turned out to be liquid, you can always add a little oil or gelatin to the interlayer.

Nuts and any berry or fruit mixtures are welcome guests of any layer. There is no need to be afraid to experiment here. So any bored dessert can sparkle with new colors. Perhaps you will open your unique recipe and you don't want to tell anyone how to cook using it awesome cream from condensed milk.

Familiar sensations: you want something sweet, but you have neither the strength nor the desire to cook for a long time in the kitchen. Of course, you can buy something for dessert after visiting a pastry shop or store. But store-bought cakes and cakes do not match the taste of those that are prepared at home and with your own hands. Still, it's worth carving out time and baking cakes or biscuits. And to home cake turned out delicious, we recommend trying the cream of condensed milk and sour cream. It is universal, suitable for biscuit, dry sand, puff, honey or wafer cakes.

Universal cream from condensed milk and sour cream

Such a cream made from condensed milk and sour cream can be used to impregnate dry and hard cakes. The most delicate creamy caramel mass will help to prepare delicious and nice cake... Also, this cream can be used to fill custard cakes or as a dressing for dessert fruit salads.

Ingredients:

condensed milk - 400 g;
sour cream - 400 g;
vanilla extract -? tsp;
cognac (optional) - 20 ml.;
lemon - 0.5 pcs.

Preparation:

Sour cream for this cream must be used cold. An hour before cooking, it must be left in a warm room so that milk product reached room temperature. Then put in the bowl of a mixer or blender. Beat for a couple of minutes.
Little by little add condensed milk to sour cream, without stopping whipping the mass with whisk.
After the condensed milk has been added and whipped, it is necessary to add cognac, vanilla to the cream, and at the very end, lemon juice.
After about 15 minutes of beating with a mixer, it will become noticeable how the mass will thicken, but at the same time it will remain airy. The cream is ready. But it is still too early to grease the cakes with them. Let the cream stand in the refrigerator for several hours.

Creamy cream with condensed milk

The recipe for the proposed butter cream it is worth remembering for those who often cook honey cakes and similar cakes with sugary-sweet cakes. The creamy mass will not only soften rough dry cakes, but also give them a spicy refined taste.

Ingredients:

fatty (at least 35%) cream - 200 ml.;
sour cream - 400 ml.;
sweet powder - 2 tbsp. l .;
condensed milk - 130 ml.;
sour cream thickener (optional).

Preparation:

First, whip the slightly chilled cream in a dry bowl. It's important not to overdo it or turn them into oil.
Sour cream is whipped separately in another clean dish. Sweet powder is gradually poured here during the operation of the mixer. To make the cream fragrant, you can add several sachets instead of powder vanilla sugar... In this case, it is important to beat until the granules dissolve in the sour cream.
The sour cream should become thick. If after a long whipping process it still does not thicken, you can add a little special thickener.
It's time to add condensed milk. Pour this product into a bowl with sour cream and whisk until smooth.
At the very end, cream is injected into the cream. You need to work with them carefully, otherwise the cream will not work. the desired consistency... With a spoon, or better with a silicone pastry spatula, it is necessary to knead in the cream, moving from bottom to top and to the center. In general, everything is done in the same way as during kneading. biscuit dough... The cream is ready, you can spread it on the cakes.

Curd sour cream with boiled condensed milk

As an option for dessert, you can make quick cake from ready-made wafer cakes or from cookies. Sour cream with boiled condensed milk is perfect for this. It will turn out to be quite thick and dense, at the same time it will saturate the wafer cakes well and will not allow them to soften.

Ingredients:

condensed milk - 1 can;
sour cream - 1 glass;
cottage cheese - 200 g;
vanilla - tastes;
citric acid - to the taste.

Preparation:

You should start with the preparation of condensed milk. Of course, you can buy an already boiled product, but it is better to bring the milk to a caramel taste and the desired color on your own and at home. Moreover, the process does not have any difficulties. Fill the pot with water and lower it into it tin can with milk. Do not forget to remove the label. After 2 hours, the condensed milk will be ready. Make sure the tin is completely submerged in the liquid as it cooks. If boiled away, add warm water.
Grind the curd product. Add vanilla.
Beat the sour cream, adding a little citric acid, and then combine with boiled condensed milk.
Introduce little by little into the sour cream-caramel cream curd mass and beat. If it turns out to be very liquid, you can add a little thickener.

Jelly cream with condensed milk and sour cream

Repeat this cream recipe if you plan to make a cake from biscuit cakes with a dense layer. From it it will turn out to beautifully arrange the top and sides of a sweet treat. Berries, raisins, candied fruits, dried fruits, nuts or diced jelly are added to such a creamy mass.

Ingredients:

sour cream - 500 ml.;
boiled condensed milk - 1 can;
gelatin - 2 tbsp. l .;
berries or nuts - optional.

Preparation:

Beat the sour cream to such an extent that its initial volume increases several times.
Combine with condensed milk, whisking the mixture. Do not add sugar, otherwise it will turn out very cloying. You can add a little acidity with citric acid or natural juice squeezed out of lemon.
Prepare gelatin. Specified quantity pour product warm water(1/3 cup). Achieve complete dissolution by placing on water bath... Remember that gelatin cannot be boiled during dissolution.
Pour gelatinous water into the sour cream mass and beat immediately. If desired, you can add nuts, dried fruits or finely chopped multi-colored jelly here.
That's all, we can assume that they coped with the preparation of the cream. It remains to put it on biscuit cakes, and then put it in the refrigerator.

Butter cream with condensed milk

Many housewives love to cook a cream made on the basis of butter with condensed milk. It turns out to be delicious, it perfectly impregnates the cakes, keeps its shape, which makes it possible to spread various decorations on the cake from the cream.

If you mix the cream mass with food or natural dyes, it will turn out to make a mass for the design of different colors.

Ingredients:

condensed milk - 200 g;
sour cream - 250 g;
vanilla sugar - 10 g;
butter - 1 pack.

Preparation:

The butter should be soft by the time it is cooked. This product must be mixed well with condensed milk. It is convenient to work with a mixer. Pouring condensed milk in a thin stream, beat, exposing medium mode speed.
As soon as the mass has become homogeneous, little by little (literally in a spoon), you need to add sour cream. Continue whipping without increasing the mode.
At the very end, vanillin or aromatic sugar is added to the cream.
Do not be upset if, having prepared it according to the recipe, it is noticed that the cream, after standing for a while, has exfoliated. This is possible if, during mixing, the added ingredients were different temperatures... You can correct the situation in the following way. You should put some cream in a clean and, importantly, dry dish. First, warm this mass slightly, and then mix with the main cream. It is convenient to heat the set aside cream using a microwave oven.

Fruit sour cream caramel cream

If you want to surprise and amaze everyone unusual taste, prepare a sour cream-caramel cream with fruity notes for the cake . The stated recipe can be considered the basis. Only bananas are used in the ingredients. But if desired, the fruit list of products can be supplemented.

Ingredients:

condensed milk - 1 can;
thick sour cream - 500 ml.;
banana - 2 pcs.

Preparation:

Bananas, after peeling, must be turned into a homogeneous puree. It is convenient to work with a blender. You can also mash a banana with a fork, but the mass will not turn out very homogeneous.
Whisk sour cream and combine with condensed milk. Beat quickly to the desired consistency in the bowl of a food processor.
At the very end is added banana puree... The mass may turn out to be watery. If you add a thickener powder, you can get a cream denser and thicker.
Based on this recipe, you can make a creamy mass with a berry flavor. Raspberries, strawberries, pitted cherries, currants will do. Just before berry puree send to the main cream, the mass must be thoroughly rubbed through a sieve.
When choosing a recipe, before preparing the cream, you need to remember that a thicker mass is suitable for a biscuit, for dry cakes it is better to use a liquid impregnation.

Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, biscuits, waffles and homemade cakes.

Several types of cake cream can be prepared on the basis of condensed milk. Various additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to arrange the most daring experiments, getting a new taste every time.

A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its quick and easy preparation.

Creme brulee by. Watch the video!..

CLASSIC CONDENSED CREAM RECIPE

What do you need:
1 can of condensed milk
250 g butter at room temperature

How to cook classic cream from condensed milk:
1. Cut the butter small cubes and place them in a deep saucepan. Turn on the mixer at low speed and use it to whisk the butter into homogeneous mass... This usually takes only five seconds.

2. Gradually add condensed milk. Just don't pour it in at one time. Add milk literally 1-2 tablespoons, no more. The mixer speed can be increased. Continue whisking the cream until it stops sticking to the sides of the pot.

3. Use the received cream immediately, do not store it. It is perfect for making any cake, but it is especially good in combination with biscuits, shortbread and waffle cakes... The cream can be used both for the interlayer and for decorating the cake.

RECIPE CREAM FROM CONDENSED MILK WITH SOUR CREAM

What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with increased content fat content)
300 g walnuts

How to make condensed milk cream with sour cream:

1. Beat the condensed milk with softened butter with a mixer. Add sour cream and whisk again.

2. Grind walnuts and add them to sour cream and condensed milk.

3. Mix all ingredients thoroughly. This cream is great for biscuit-based cakes.

RECIPE CREAM WITH CONDENSED MILK

What do you need:
200 g of condensed milk
1 tbsp. milk
100 g butter
2 tbsp Sahara
2 tbsp flour

How to make condensed milk custard:

1. Pour milk into a saucepan, add sugar and flour, stir. After adding flour, lumps may appear, but do not try to get rid of them, as they will then break with a mixer.

2. Boil the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.

3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. Optionally add some vanilla for flavor.

4. Try experimenting with additives. Pour a teaspoon of rum, cognac or any liquor into the prepared cream, and it will become much more aromatic and tasty. Fruit essence or vanillin can also be used as a flavoring agent.

Now is the time to cook delicious cake Napoleon with your favorite cream!

Cream made from sour cream and condensed milk is universal. It can be used for cakes and pastries, and as a sweet sauce for baked goods, or eaten with a spoon just like that. And if you freeze it, it will look like ice cream.

Delicate, melting texture of the cream will not leave indifferent any sweet tooth.

Such a cream is prepared very quickly and at no special cost. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will relieve the cake from cloying. Adding different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

How to make sour cream with condensed milk

Put the sour cream in a bowl and beat a little with a mixer so that it becomes more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until a fluffy mass is obtained.

Our cream of sour cream and condensed milk for the cake is ready. You can spread the cakes. Only they should be cool so that the cream does not "float".

It was a classic recipe for a cream, such a cream is perfect for a biscuit or puff pastry cake, as well as for a honey cake.

Cream of sour cream, condensed milk and butter

Sour cream made with butter has a thicker and more viscous texture and is even suitable for decorating a cake, and is also good for filling various cakes.

Ingredients:

Sour cream - 200 ml;
Condensed milk - ½ cans;
Butter(no spreads, only real butter with a fat content of at least 72.5%) - 200 g.

Preparation:

The oil needs to be removed from the refrigerator about half an hour to an hour before the cream is prepared so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then, little by little, pour in the condensed milk, continuing to beat, and only then add the sour cream. Beat all together for another 10 minutes, until you get a homogeneous airy cream.

If desired, add cocoa to the cream for a brown color or fruit for the desired color. Remember that this will change the taste as well.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for a biscuit cake to be stronger and thicker (and sometimes it turns out to be too liquid), you need to cook it with the addition of gelatin. They can both smear the layers and decorate the top of the cake.

Ingredients:

Fatty sour cream- 200 ml;
Condensed milk - 200 ml;
Warm water or milk (regular, not condensed) - 50 ml;
Gelatin - 1 tsp

Preparation:

First you need to dissolve the gelatin. Fill it with slightly warmed milk or water and leave it to swell (the required time is indicated on the package). After keeping the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing it to a boil. Then you will need to cool the mass so as not to spoil the cream.
While the gelatin cools down, mix and beat the sour cream with condensed milk, as in classic recipe.
Now carefully add the gelatin and mix by hand or with a mixer at the lowest speed.
To thicken, put the sour cream with condensed milk in the refrigerator for 2-3 hours, and then you can start decorating the cake.

Note to the hostess:

It happens that the sour cream turns out to be too liquid, this usually happens if the sour cream is not fat enough. To avoid this, you need to get rid of excess liquid in advance: put cheesecloth on a sieve in 2 layers, sour cream on it, and so we leave it overnight.
The prepared cream can be stored for 1 week in a tight closed bank in fridge.
If you put freshly whipped cream of sour cream and condensed milk into bowls and decorate fresh berries, you get a great festive dessert.
If you are adding cocoa, coffee, or other loose ingredients, sift them with a strainer so that there are no lumps in the cream.
Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
A spoonful of cognac added to the cream will give it the taste and aroma of walnuts.
Instead of sour cream for cream, you can use heavy cream, adding, if you want sourness, a little lemon juice.
You can also prepare sour cream with boiled condensed milk, then the taste of the cream will resemble iris, and its color will become beige. But due to the thickness of the boiled condensed milk, the cream may not mix well enough, therefore, in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted regular milk(also with active whipping).
To give the cream of sour cream and condensed milk for the cake of different colors and taste, you can add any fruits and syrups, chocolate, ground nuts and coconut to it.

Any bad mood is best raised sweet pastries, only one of her scent is able to make you forget about the mental bad weather. For an impressive result, the delicacy should be prepared by yourself, it will be ideal if you make your own cakes and cream from sour cream and condensed milk for the cake. You will get pleasure from the laborious process, and exceptionally high-flown words and compliments from relatives who have tasted the treat.

Why do many housewives prefer cream made with sour cream and condensed milk? The answer is very simple: because sour cream filling – great option for fast impregnation any type of cake.

In addition to lubricating cakes, the cream is also suitable for filling wafer rolls as well as for making homemade cakes. The cream filling perfectly permeates every bite of baked goods, making them tender, soft and incredibly juicy.

Condensed milk cream with sour cream for a classic cake

Ingredients

- 20 g + -
Condensed milk - 1 can + -

How to make boiled condensed milk and sour cream cream

Pour a can of condensed milk into a bowl, add sour cream to it, then beat the products with a mixer at medium speed. You should get a homogeneous and fluffy mass.

That's it - the cream with condensed milk and sour cream is ready, we can start lubricating the cakes.

Since the warm cream soaks up the biscuits more actively, then cream filling it is advisable to warm it up a little (for example, in a water bath).

What you need to know when making cream

Have good cream their secrets of success. And they mainly consist in 2 simple culinary nuances:

The sour cream used must be of high fat content (at least 25%), always fresh and cold enough. That is, you need to get it out of the refrigerator just before the start of cooking, and not half an hour or an hour before cooking.
Condensed milk, on the basis of which the cream impregnation is made, must be boiled. This does not mean that cream will not work from raw condensed milk.

Cream made with boiled condensed milk, will have completely different indicators: rich caramel-coffee taste, persistent aroma and thick consistency, incomparable with store products.

Sour cream for cake with condensed milk: recipes with additives

Have sour cream filling has a great feature - it goes well with all additional ingredients that only you can imagine. Food additives very subtly emphasize the taste of the baked delicacy, emphasizing their uniqueness and sophistication. Butter and sour cream

Quite a popular combination of products in a cream. Slightly melted butter, cold sour cream and boiled condensed milk, whipped with a blender, give an amazing result in the form of a thick creamy filling with a pleasant caramel shade.

Sour cream and fruits

To get a truly spicy impregnation, you should add pieces of fresh fruit, dried fruits (raisins, dried apricots), berries or even fruit puree to the cream filling.

Perfect match with sophisticated creamy taste delicate banana puree.

Original additives in sour cream and condensed milk cream

Sour cream cake can be prepared with other additives:

honey;
nuts, almonds;
cream (sometimes they are put in cream at the same time as sour cream);
icing sugar;
cognac;
grated chocolate;
berry or fruit jam;
jam;
fruit syrup, etc.

The technology for preparing a creamy impregnation, with such unusual ingredients, the same as in the classic recipe. Complementary Products are put last (sometimes, as an exception, they are added at the initial stage of cooking), when the condensed milk and sour cream are already whipped.

After adding the "zest" to the cream filling, do not forget to mix it again with a mixer.

Is it possible to store sour cream and condensed milk cream

Remember that you should not store the finished cream impregnation for more than 5 hours, even in the refrigerator.

During this time, it will lose its shape and taste qualities... So immediately after cooking, start to grease the cakes.

Make the filling a little larger than you need to directly lubricate the cakes. Put the "extra" portion in the freezer for a while, so you can get an excellent homemade ice cream.

Not only your children, but also yourself will be delighted with such a delicacy.

To make a cream of sour cream and condensed milk for a cake turn out to be a real masterpiece - experiment with the ingredient composition. Complement the cooking classics with your imagination - and let your creamy treat will become excellent foundation for your favorite pastries.

Bon Appetit!