Thick cream made from sour cream and sugar. Sour cream for cake - healthy and versatile

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 it taste qualities. 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 V in this case not suitable, it is better to give preference to thick;
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. Tender, creamy impregnation 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 cooks 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 milk product into a bowl, beat it 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 mixture.
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 for decoration different 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 in gelatin warm water(100 ml), keep aside.
Beat the dairy 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 we take as a basis the traditional sour cream impregnation, you can prepare various original fillings for cakes. For example, adding to standard set cottage cheese products, you will get more hearty option cream with creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits berry jam, cocoa, condensed milk, 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 to the products powdered sugar.
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 fermented milk product and continue to use the mixer/blender at low intensity.
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 a cake it is distinguished by its splendor, tenderness and slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is step by step recipe with a photo of 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 the recipe will work perfect. 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 beating, you can add any natural flavor such as vanilla, rum, fruit/berry essence. In addition, to get a colored filling for the cake, you can add to the list of ingredients food coloring.

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. Combine custard creamy filling Can be with nuts, shortbread crumbs, chocolate dragees, 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:

Grind the egg with sugar, place the bowl on slow fire, bring to a boil and add flour.
Mix the ingredients thoroughly, continuing to simmer for 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 finished product When it cools down, 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 the holiday, it is worth choosing 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 will hold its shape perfectly. An excellent solution will be added to the suggested list of products fruit yogurt. 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

Delicate texture, appetizing aroma and tropical taste 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

I never thought that you could make sour cream, but it turns out you can do it anyway) The first recipe I’ll share today is sour cream custard. How delicate in structure and taste it turns out cannot be expressed in words. Perfect for sweets and other delicacies.

So, to prepare the cream we will need:

Sour cream 20% fat - 300 g
Large egg - 1 pc.
Flour - 2 tbsp. l.
Granulated sugar - 120 g
Vanilla extract - 0.5 tsp.
Butter - 160 g

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place on water bath and stirring until it becomes thick.

Try to avoid the formation of lumps; to do this, stir vigorously until smooth, moving along the walls of the bowl.

Separately, beat the butter until white.

Cooled to room temperature custard base add small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

Cream soufflé with sour cream

Ingredients:

Sour cream 20% fat - 400 g
Granulated sugar - 6 tbsp. l.
Vanilla sugar - 8 g (one small bag)
Instant gelatin (I use Dr. Oetker) - 10 g
Milk (or cold water for soaking gelatin) - 80 g

How to prepare sour cream soufflé for cake:

So, place the sour cream in a wide bowl and start beating with granulated sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times and become airy. It may seem surprising that sour cream can expand so much. When I first tried to make this cream, I was also surprised.

You may have to experiment with sour cream from several manufacturers before you get a fluffy cream soufflé. For example, some housewives achieve this result only with high-fat farm sour cream, while for others the ideal fat content is 15%. In any case, you will succeed in creating a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip up and remains liquid). The quality of sour cream is determined only by how porous and airy such a cream will be.

I usually use sour cream like in the photo.

In an ideal situation, 400 g of sour cream should yield a cream with a volume of 1800 ml.

Dissolve gelatin (10 g) in cold milk or water (80 g).

When it swells (usually 10-15 minutes is enough), heat the mixture in a water bath until liquid.

Attention! Gelatin cannot be overheated, otherwise it will lose its properties! It is enough to heat it to a temperature of 60 C.

Then cool the diluted gelatin a little, add a small portion of cream to it, stir. After this, add this part of the cream to the main cream and mix everything again until smooth.

The sour cream is ready, you can layer the cakes. If you want to add berries to the cream, place them on top of the cream layer. They will sink a little until the cream thickens and will eventually end up in the middle.

Rounding out my top three favorite sour cream based creams is cream cheese.

Now this cream and all the cakes in which it is used (for example, cake) are mega-popular. This cream is prepared on the basis of curd cheese with the addition butter and cream. I tried using it instead of cream full fat sour cream and the resulting cream was no worse than in the recipe with cream: tender, silky, very, very tasty! The cream has a slight sourness from sour cream and a pleasant cheese flavor.

Sour cream cheese

Full-fat sour cream (fat content 20% or higher) - 500 g
Sugar - 0.5 cups (used faceted glass volume 250 ml)
Curd cheese - 220 g
Vanilla extract - 1 tsp. (can be replaced vanilla sugar)

How to make cream cheese with sour cream

To make the cream thick and dense, first weigh out the sour cream. To do this, place it in a cotton towel and hang it over a bowl in the refrigerator overnight. If you can’t hang it, you can put it in a colander and place it on a saucepan. Excess liquid will drain and the sour cream will become denser.

If you use sour cream with a fat content of 30%, you don’t have to weigh it out.

Place sour cream, sugar in a large bowl, add vanilla extract, beat all ingredients to soft peaks at high speed. Then reduce the speed and add cottage cheese, continue mixing at low speed. That's it, the cream is ready!

I hope these recipes will help you cook delicious cakes for your family and friends. Have fun cooking, and if you have any questions, feel free to ask.

Bon appetit!

Confectionery sour cream is a fluffy mass obtained by mixing sour cream with sugar. Sour cream may have increased nutritional properties or low calorie content. When choosing a cream base for bonding and decorating products, you can opt for a high-fat one (at least 33%) village sour cream or on a product with a lower density. The first option practically does not require the addition of additional ingredients to its composition to maintain a thick form: when whipping fat sour cream with sugar or powder, the consistency of the resulting cream depends only on the time and speed of rotation of the mixer.

When working with sour cream, which has a fat content of 15-25%, there are tricks that confectioners of professional food shops have always known. Today, preparation methods and recipes for thick sour cream are accessible and easy to make at home.

To obtain a high-quality result, you should use natural sour cream, which has White color, clean, delicate and slightly sour taste without sharp acidity, signs of fermentation, and also does not contain impurities. To ensure that sour cream has the necessary thick consistency, holds its shape well and does not spread throughout the product, you can use several methods.

Method one

The easiest option for busy housewife- This is the addition of a special powder thickener to sour cream. They are available for sale in almost every confectionery department of retail chains and contain starch, powdered sugar, vanillin and other substances from the field of food chemistry. Each manufacturer uses its own options.

For a glass of sour cream you will need 1 large spoon of starch (ideally corn starch), the same amount of chilled water, a pinch of vanilla and 3 spoons of powdered sugar. During the beating process, powder and vanilla are added to the sour cream. Starch is diluted with water and added to sour cream at the end of whipping. The container with the prepared contents is covered with a napkin and put in the cold for several hours.

Method two

Another popular option for preparing thick sour cream: introducing a gelatin solution or agar. These products of natural origin have gelling properties and help the cream thicken.

A glass of sour cream requires 4 large spoons of powdered sugar and 10 g of gelatin (agar). The gelling solution is diluted according to the instructions on the package and cooled.

Sour cream is vigorously whipped with powdered sugar. Without stopping whipping, the prepared solution is carefully poured into it. The cream, as in the first option, is removed to cool before use.

Method three

Most in a natural way To make the sour cream thicker is to “throw it away”. To do this, you will need clean gauze, folded in several layers or natural fabric.

The sour cream is laid out on a cloth, the ends of which are gathered at the top and tied. The bag is hung in the refrigerator or in a cold (not icy) room. A bowl is placed under the structure to collect the draining liquid. Once freed from excess whey, sour cream is a thick mass from which you can make a wonderful dessert.

When preparing sour cream in any way, you need to remember that this is a perishable dairy product that is sensitive to bacterial growth. Therefore, products with cream are not intended for long-term storage.

How to thicken sour cream? How to make it thicker? Liquid sour cream - what to do? The Internet is filled with such questions, that is, many housewives ask them. Indeed, this one is the simplest and classic cream is not as simple as it seems. I will tell you my method of how to easily prepare delicious and thick sour cream.

Sour cream is one of the most popular and widespread. Sour cream is suitable for sponge cake, for honey cake, for saffron milk cap, even for Napoleon.

When I first started baking cakes to order, I realized that sour cream is not simple at all. It spread and became liquid. I didn’t understand how in the recipes they beat it so that it holds its shape. But gradually, with experience, I came to the conclusion that this cream should be prepared from 25-30% sour cream. AND, main secret- I don’t beat it. It is when you whip it that it spreads, but otherwise it remains thick.

When I held a cake marathon (a movement where we baked cakes every week), for some participants it was a revelation that the cream did not need to be whipped, and how thick and good it turned out. If you have problems with liquid sour cream, then try my recipe for sour cream for cake.

Sour cream recipe for cake

The proportions are:

1 kg of sour cream (three large jars) 25-30%, sometimes 20% is possible

1 tbsp sugar

Yes, I don't use a lot of sugar. If you like sweeter cream, increase the amount. But this, in my opinion, is optimal. I usually use a lot of cream for cakes, if you don’t need sour cream from 1 kg, then just reduce it proportionally.

1.Pour sour cream from the jars into a bowl, pour in sugar.

2. Mix lightly with a spoon. And put it in the refrigerator for about half an hour. During this time, the sugar will dissolve (sugar grains are visible in the photo).

3. Take the cream out of the refrigerator. The sugar has already dissolved. Mix gently with a spoon again. That's all!

Sour cream is not as popular as it is made from butter or egg white. And the whole point is his instability. But there are desserts that use only sour cream - “Zebra”, “Tenderness” or “Honey Cake” cake. Thanks to its consistency, the cream perfectly saturates the cakes.

Sour cream can be modified by adding gelatin or agar-agar, in which case you will get delicate dessert or you can assemble a cake with layers of cream equal to the thickness sponge cakes. It will turn out beautiful and tasty, but again not for long. Still, sour cream is intended for something else.

In order for the cream to turn out truly lush, tender and velvety, you should adhere to some important rules:

It is advisable to use homemade sour cream for the cream. If this is not possible, buy high-fat sour cream in the store, at least 30%, but in no case a so-called “sour cream product”; nothing good will come from such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on price, expiration dates, product composition and the integrity of the producers (it’s good if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
To make the sour cream whip easier and fluffy, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss, it will turn out very sweet;
The sour cream should be cooled very well before whipping;
And, perhaps, the most important thing is that the sour cream should be the freshest.

Well, it's up to the recipes. There are many of them, but they all start from the main thing - sour cream base. Learn how to cook it and everything else will work out!

Sour cream - base with powdered sugar

Ingredients:
2 stacks sour cream,
4 tbsp. powdered sugar,
5 g vanilla sugar.

Preparation:
Cool the sour cream in the refrigerator. Place the bowl with sour cream in ice water or snow. Using a mixer, beat the sour cream until it forms a thick, fluffy foam that can hold onto the whisk. Add sifted powdered sugar and vanilla sugar, mix and immediately use to layer the cake layers.

Sour cream - base with powdered sugar (another method)

Ingredients:
400 g sour cream,
150 g powdered sugar,
½ tsp. vanilla sugar or a drop of extract.

Preparation:
Sour cream should be strained before cooking. To do this, line a colander with a double layer of gauze, place sour cream on it and leave to strain for 3-4 hours. After this, cool the sour cream. Next, place the sour cream in the bowl in which it will be whipped, place it in ice water. Add powdered sugar and vanilla and beat until fluffy.

Sour cream with gelatin

Ingredients:
1 stack sour cream,
4 tbsp. powdered sugar,
1 tsp gelatin.

Preparation:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it is natural. Soak gelatin in ½ cup. warm water and leave to swell for 15-30 minutes. Then dissolve it in a water bath (or in the microwave), without bringing it to a boil, and let it cool. Meanwhile, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out runny, so for layering the cakes, use springform. After assembling the cake, place it in the refrigerator overnight. Sour cream will be like a soufflé.

Sour cream - base with sugar

Ingredients:
500 g sour cream,
250 g sugar,
10 g vanilla sugar.

Preparation:
The ratio of sour cream and sugar should be no less than 2:1. Mix the cooled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream

Ingredients:
4 tbsp. sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp. powdered sugar,
1 packet of vanilla sugar.

Preparation:
Combine the chilled cream and sour cream, place the bowl with crushed ice or cold water with ice and beat with a mixer at low speed until fluffy. Gradually, without ceasing to beat, add the sifted powdered sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream and butter cream

Ingredients:
1 stack sour cream,
1 stack milk,
1 stack butter,
1 stack powdered sugar,
flavorings - to taste and desire.

Preparation:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.

Sour cream with walnuts

Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.

Preparation:
Mix very cooled sour cream with sugar and beat until fluffy and sugar is completely dissolved. Walnuts chop, lightly fry in a dry frying pan and cool. Add to the cream, add flavoring to taste and desire and stir until smooth.

Sour cream with cottage cheese and nuts

Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.

Preparation:
Combine sour cream and cottage cheese and beat until fluffy. You can first rub the cottage cheese through a sieve (just do not put the cottage cheese through a meat grinder). Continuing to beat, add powdered sugar. IN ready cream add chopped nuts (walnuts, peanuts, cashews) fried in a dry frying pan.

Sour cream and protein cream

Ingredients:
250 g sour cream 30-33% fat,
250 g sugar,
4 squirrels,
10 g vanilla sugar.

Preparation:
Strain the sour cream by placing it in a sieve lined with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, being careful not to get any yolk in them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled egg whites separately in a clean, dry bowl, first at low speed until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until thick (hard peaks). IN protein cream Gently add sour cream little by little, stir. Use immediately.

Lemon cream with sour cream

Ingredients:
2 stacks thick sour cream,
1.5 stack. Sahara,
20 g gelatin,
1 lemon.

Preparation:
Scald the lemon, wipe dry with a towel and remove the zest using a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ cup. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After that pour in lemon juice, gelatin, beat and add lemon zest.

Sour cream creme brulee

Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.

Preparation:
For this cream you can buy ready-made boiled condensed milk, but quite often instead of real condensed milk, a dairy-vegetable product is cooked. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, add water and cook on the stove for 2 hours. If the water boils away, add boiling water. Cool the finished boiled soup. To make creme brulee, mix sour cream with boiled condensed milk(this will not be easy to do, because the boiled milk turns out to be quite thick) and beat until fluffy.

Sour cream with condensed milk

Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk,
½ lemon (juice)
1 tbsp. cognac or liqueur.

Preparation:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.

You can add to the finished sour cream prepared according to any of our recipes. natural juice- it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries If you don't have it on hand, use jam syrup. Some sugar can be replaced liquid honey, this is especially important when preparing “Medovik”. If you decide to add chopped almonds, enhance their flavor with a liqueur like Amaretto.

Sour cream is also good as an independent dessert: put sour cream in vases, layering it with nuts or pieces of fruit and berries, and put it in the refrigerator for a couple of hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina