Thick sour cream for sponge cake recipe. How to thicken sour cream

It’s very difficult to find sweets tastier than cake cream. Everyone agrees with this statement.

How nice it was when the kitchen was preparing sour cream for a biscuit treat, and you dipped your fingers into the bowl and licked off the sweetness. Indeed, it is very difficult to forget this pleasure!

Most likely, each of us has similar memories in our heads. If the cream for the sour cream pie is so good, then imagine what a serving of sponge dessert will be like in the end!

General principles of cooking

People with a sweet tooth love various eclairs, pastries, cakes, where there is thick cream from sour cream. Recipes are presented in a wide variety.

Eat simple recipes sponge dessert and sour cream creams, which even a small cook can handle, but with increased complexity.

Those. every cook, regardless of skill level and experience, will be able to choose the very recipe that will allow him to prepare classic sour cream for sponge cake, bake cakes and feed your loved ones delicious pastries.

I advise you to choose simple recipes for sour cream mixture to start with. From them you will learn how to thicken the cream for a sour cream cake, as well as other secrets that will allow you to show off your confectionery talents in front of your family and guests.

A sponge cake with non-liquid sour cream for the cake layers will be remembered by everyone for its special taste. Remembering the taste of such a cake, every sweet tooth will increase salivation and begin to grumble in the stomach.

Why not try your hand at the kitchen, because how long will you put off cooking? delicious sweets from healthy sour cream?

I'm sure the sour cream mixture for layering the treat will become your favorite. But what decorations will be on top of it is up to you to decide.

In this article you will find different recipes, how to make thick cream for a cake from short layers. They all indicate the use of sour cream for this purpose; sugar is also required.

The set of components is minimal. There must be sour cream High Quality. Biscuit quick cake with sour cream without sugar will delight all guests, and its composition will not be liquid.

You will also find out why a thick sour cream batch of creamy mass does not always turn out. Decorate sour cream cake a bottle of cream.

I added photos to almost all cooking methods. Why? The answer is simple: to better understand the main points of the algorithm for preparing a treat.

I suggest starting with creams, and then from other articles you will learn how to properly decorate a sponge cake at home, how to thicken sour cream.

Classic recipe for sour cream with boiled condensed milk for sugar-free sponge cake

Ingredients: 1 can of boiled condensed milk; 200 gr. sour cream; 1 pack vanillin.

As you can see, the list of products is minimal, you don’t even need sugar. And it will take no more than half an hour to cook. The proportions indicated in the recipe should be strictly observed.

The sponge cake also bakes very quickly. If the sugar-free cream composition is liquid, you can thicken it with a special thickener.

Sugar is not needed, since the product is already included in the condensed milk. Sour cream can be replaced with an equal amount of heavy cream.

It is important that the sour cream is fresh and of high quality. A portion of sour cream mixture will replace sweets.

Cooking algorithm with photo:

I put the sour cream in a bowl. If the sour cream has a fat content of 15-20 percent, you need to fold it through cheesecloth to squeeze out the whey. So you have learned how to make sour cream thick.
I gradually add a can of condensed milk to the bowl where the sour cream is, but after pouring half of it, I add vanilla. I mix the sour cream with the products very well, you can beat it with a mixer. I taste for sweetness; if necessary, I add the rest of the condensed milk, stirring to make a layer homogeneous in composition.

On this step by step recipe sour cream composition came to an end. But I have many other variations of its preparation.

Sugar-free cream will be thick if you add a little flour to it, perhaps using a special thickener. You can buy a thickener in the store. Starch will also be useful.

Read right now, you will be pleasantly surprised and will definitely be able to find your perfect recipe to bake a delicious sponge cake for your loved ones and guests.

Even a novice cook can cope with this task! Try making a layer for the cake too.

Sour cream layer with boiled condensed milk and butter for making homemade cake

Preparing the creamy mixture for the cake is not difficult. It doesn't even need to be supplemented with sugar. Let's begin!

Components:

200 gr. sl. butter and sour cream (30% fat); half a can of boiled condensed milk; 300 gr. walnuts.

Again, in just 35 minutes the cake layer will be ready. It is better to beat with a mixer; if necessary, you can add a thickener to the mixture. Use it according to what the instructions say.

Cooking algorithm:

I start cooking by softening the sl. oils I keep it at room temperature for 30 minutes. Then I transfer it to a bowl and add condensed milk. I beat with a mixer.
By adding condensed milk gradually, you can control the sweetness. If it is not sweet, add more condensed milk.
Sour cream is introduced. The sour cream is whipped especially thoroughly to obtain a homogeneous mass. Beating with a mixer is not difficult, but the result is a delicious creamy composition.
Now I crush the nuts with a rolling pin and add them to the cream mixture. Now you need to mix the mixture again and apply it to the cakes. That's all, you also know another way to prepare creamy mass at home. When covering the cake layers with thick sour cream, do not forget about decorating it in the form of cream.

Layer for cake with sour cream on condensed milk with gelatin

The recipe calls for the use of sugar. powder, if you didn’t have time to buy it, you can make the product yourself using a coffee grinder and simple sugar.

The composition will be thick. But if necessary, you can thicken it with flour or add starch. Taste, if the composition is simple potato starch, will not be harmed.

Components:

100 gr. sugar. powder (or sugar); 200 gr. sour cream (fat content 20%); 10 gr. gelatin; 50 ml water; 1 tsp vanillin; 1 can of condensed milk; starch.

Cooking algorithm:

I pour the gelatin with water and let it sit for 20 minutes so that the mass swells. I send to water bath and stir the composition until completely dissolved.
Do not let the mixture boil, as the product will lose its bonding properties.
I let the gelatin sit. All that remains is to beat sour cream, vanillin, and condensed milk. I'll add sugar. powder (or add sugar). You need to use chilled dishes, then the composition will be air base. You can beat it using a mixer.
Please note that sah. powder dissolves faster than sugar.
I introduce gelatin into the air composition. Pour in a thin stream into the mixture with sugar. When it is homogeneous, I grease the cakes with sour cream.

That's all, make new desserts, create unique treats for your favorite sweet tooth at home.

Curd and sour cream with condensed milk and cherries for cake

It should be mentioned that the cream with sour cream is very thick, and also healthy. And if it also includes cottage cheese, then doubly so!

Components:

400 gr. cottage cheese and sour cream; 200 gr. sah. powder (can be replaced simple sugar); 300 gr. cherries; 30 gr. gelatin; 1 tsp vanilla; 1 can of condensed milk; half st. water.

Simple cooking algorithm:

First of all, you need to wash the berries and squeeze out the seeds. Powdered sugar is needed to sprinkle the cherries (you can replace them with sugar) and use a home blender to process the berries into puree.
I add cottage cheese (5% fat content) and vanillin to the sugar mass with sour cream. To make the composition homogeneous, I take a mixer. The sugar mass will become thicker if you add a little flour.
It is worth adding to gelatin specified quantity warm water, let it sit for 15 minutes so that the mass begins to swell. I put it in a water bath and stir constantly. Again, do not allow the mixture to boil. In this case, gelatin will lose all its beneficial properties.
The gelatin must cool. It is worth adding it to the workpiece in a thin stream. I add sour cream and condensed milk and mix well. The cream will be very tasty and goes well with biscuits. So try making this at home unusual biscuit, covered with cream.

I am sure that such a biscuit will take pride of place even on festive table, and therefore take note of this recipe, perhaps it will come in handy to you soon.

Powdered sugar is sold in grocery supermarkets or you can make it yourself using sugar and a coffee grinder. You can decorate the finished cake with sugar mixture.

Sour cream creme brulee

Components: 500 gr. sour cream (take low-fat); 1 can of boiled condensed milk; 1 tsp vanillin.

Thick cream made with boiled condensed milk and sour cream will taste like classic brulee for a sponge cake. By the way, condensed milk can be cooked at home.

It’s not difficult to do, and it will taste no worse than boiled condensed milk from the shop. The biscuit will be delicious! It's hard to find anything thicker than the mass.

How to cook condensed milk? Very simple:

Place plain condensed milk in water in a jar. Leave to cook on the stove for 2 hours. The water in the saucepan may boil away, so you will need to add boiled water. I let the product cool for about 40 minutes. Only then do I make the cream for the biscuit.

Algorithm for preparing the cream:

I mix the thick composition of condensed milk and sour cream with a mixer to get a fluffy mass.
I introduce vanillin. I use the cream as directed. You can cover a sponge cake with it and the result will be finger-licking good!

Sour cream with condensed milk is very easy to make. Recipes can be complicated at the discretion of the cook himself, for example, if additional components are added to the cream. It can be berries, fruits, cottage cheese.
But no matter how complex the preparation method is, the composition of the cream varies from 2 to 5 components.
In order to have a uniform cream composition, you need to take products of the same temperature.
When choosing a filling for cream in the form of fruits and berries, you need to be sure that the products are fresh. Otherwise, the taste will be spoiled.
How to store cream with fruit additive long time cannot, since berries and fruits spoil very quickly. The filler should not be used immediately. After all, you can mix the composition of the mass, and only then add fruit before using the layer.
If the mixture remains after layering the cake, you can eat it in a tablespoon. or use as sweet
We cook in bowls of any nature. It can be plastic, aluminum, iron with an enamel coating. It is better not to use aluminum if the composition needs to be heated.
It is better to make thick sour cream with starch, flour or other ingredients using a mixer. A blender is a wonderful device, but it is not able to give it airiness.
The flavor of the cake cream must be chosen in advance. Since this will vary the choice of condensed milk. It can be classic, boiled, with coffee, chicory, vanilla and other additions. Of course, they will all affect the taste. Even if you add more sugar than indicated in the recipe.
The choice should fall exclusively on quality products. There is one piece of advice you should know about buying condensed milk. The jar must have the GOST marking. It will be important to study the composition of the product.
Only taking into account the preparation quality products, you can mix the sour cream cream mixture at home, which will decorate the cake. Cooking should be fun. The baked goods will turn out to be of high quality and beautiful if the hostess gets down to business in a good mood.

No sweet tooth will be able to refuse a portion of delicious biscuit treats! Bake at home original cake and not only on the eve of important holidays, your family will definitely appreciate all the costs involved.

Decorations for the cake can be anything: grated chocolate, candied fruits, a portion of heavy cream, etc. Experiment, and then your baked goods will be the most original and delicious! I wish you all good luck and good mood.

My video recipe

Cream for a cake made from sour cream and sugar - this is the simplest and the right recipe for preparing sweet desserts. Except classic way its preparations, there are others, more interesting options. Sour cream can be made thicker or more liquid, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.

Classic cream for cake made from sour cream and sugar

Thanks to the use available ingredients sour cream is especially popular. The fermented milk product makes the cream soft and gives it a creamy taste. The main thing is that the sour cream is fresh and rich. If you trust market products, then it is better to buy sour cream there rather than in the store. To obtain airy cream It's worth adding fine sugar, but professional confectioners

prefer powdered sugar.

Ingredients:
½ kg sour cream;
160 g fine sugar;

a bag of vanilla powder.

Cooking method:
Place cool sour cream in a container and turn the mixer on low speed. You need to do three approaches of one minute each.
Then we increase the speed and pour in sugar, but not the entire amount, but in portions, one spoon at a time.

At the end, add vanillin and beat for another two minutes until fluffy.

Sweet layer with cottage cheese

prefer powdered sugar.

Recently, desserts using cottage cheese have been in particular demand. This product is added to the dough and made into a delicate layer for various desserts.
a pack of cottage cheese;
420 ml sour cream;

a bag of vanilla powder.

170 g of white sand. Let's start preparing the cream from sour cream and cottage cheese by grinding curd product
until tender consistency without a single lump.
Then add sour cream and turn on the mixer again.

After two minutes, add sweet sand and stir the mixture until it is completely dissolved. You can add a little vanillin for flavor.

With added oil

prefer powdered sugar.

To prepare this cream you will need only three ingredients: sour cream, butter, sugar. Sour cream with added butter turns out tender, airy, dense and, of course, tasty. This cream is suitable not only for layering cakes, but also for filling cakes and eclairs. For the recipe, it is better to use full-fat sour cream and butter with a fat content of at least 82%.
140 g butter;
280 ml sour cream;

a bag of vanilla powder.

140 g sweet powder. Place oil in a bowl room temperature
and beat for three minutes.

Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.

At home, it is not always possible to whip sour cream to the desired thick consistency. As a rule, the cream turns out to be liquid. But there are ways to achieve the desired thickness.

Many housewives claim that you can get thick cream only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy 30% fat sour cream on the market, fold gauze in four and place the fermented milk product on it. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will actually make a thick cream for the cake.
Many people don’t even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer running, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even equipment, that is, a bowl and whisks, must be cool. You need to stir quickly and vigorously.
To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they do affect its density. The only thing you should do is keep the cream mass in the cold before using it to make desserts.
Addition butter It will also make the cream denser, although the taste will be slightly different, and the cream mass itself will be more rich and heavy.
The lightest and modern way- these are thickeners for cream; they can be produced under different brands, but the method of use is identical for all.

Cooking with eggs

That custard Every housewife knows that it can be made with milk, but for many it turns out to be a discovery that such a cream can be made from sour cream and eggs.

prefer powdered sugar.

280 g sour cream;
one egg;
two tablespoons of flour;
130 g fine sugar;
140 g butter;
a couple of drops of vanilla extract.

a bag of vanilla powder.

In a water bath, melt the sweet sand along with sour cream and eggs. As soon as the mass thickens, remove from heat and cool.
Add butter in small proportions to the sour cream and egg mixture and mix with a mixer until smooth.
Add a few drops vanilla extract, mix and use as intended.

How to make with cream

To prepare delicate cream with creamy taste you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If you don't have it, use the finest granulated sugar you can find or simply grind it in a coffee grinder.

prefer powdered sugar.

550 g sour cream;
240 g sweet powder;
280 ml cream.

a bag of vanilla powder.

If you have homemade sour cream, then it must be weighed. Place the product in cheesecloth and hang it over a container so that all the whey comes out. If this is not done, the cream will turn out liquid.
Place sour cream in a deep bowl, pour in chilled cream, and add powder. Start beating on low speed and then on high for five minutes. If the cream doesn't taste very sweet, add more powder.

Chocolate cream made from sour cream, sugar and cocoa

By using simple ingredients You can diversify sour cream. For example, by adding cocoa, you will get a delicious and delicate chocolate composition.

Ingredients for making sour cream and cocoa cream:

160 g sour cream;
70 g butter;
270 g fine sugar;
70 g cocoa.

a bag of vanilla powder.

Place sour cream in a container, add sweetener and cocoa, mix until smooth.
Then we put the mixture on the fire and cook until it thickens, don’t forget to stir constantly.
As soon as the mass becomes thick, add the oil and continue to cook until it is completely dissolved.
Remove the mixture from the stove, cool and use for making desserts.

With gelatin

To obtain a thick sour cream cream, butter is used, but such a product makes the cream heavy and changes the taste. But there is another way by which you can make the impregnation with a thick consistency - gelatin.

prefer powdered sugar.

280 g sour cream;
five tablespoons of sweet powder;
half a glass of milk (water);
1 tsp. gelatin;
vanillin.

a bag of vanilla powder.

Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and leave until the gelatin is completely dissolved.
Using a mixer, mix sour cream with powder and flavoring until smooth.
Then add chilled gelatin, mix and let the cream brew a little.

For biscuit desserts A cream with a medium consistency is suitable. For shortbread dough, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for the meringue perfect option creams with a very dense consistency, such products may crumble under the influence of a more liquid impregnation.

When preparing baked goods and desserts at home, sour cream is most often used: it holds its shape well, perfectly soaks any cakes and biscuits, and is very tasty.

Unfortunately for many housewives, cream made from such simple ingredients does not always turn out fluffy and hold its shape. Now let's reveal some secrets good cooking to get delicious sour cream.

The word “cream” itself was borrowed from the French language in the second half of the 18th century. The French word "crème" means nothing more than "ointment" or "cream", using words according to the meaning of the address and the complex sentence. Other sources interpret the origin of the word from the Latin “chrisma”, meaning cream. The Greek language also left its mark on the origin of the word “cream”. It is assumed that it is “χρῖσμα”, read as “cream” from the colloquial word “χρίω” - “to smear”.

The etymology of the origin of the word is clear. But no one knows who came up with the idea of spreading the creamy mass on the cakes. It seems that there were no cakes at one time, but there was always cream, since one hypothesis suggests the birth of cream in Italy, as an amazing dessert delicacy. In fact, it makes no difference to us in the origin of the creamy mass. We need tasty ones with which we can do good.

Ingredients for soaking a medium-sized cake

500 grams of sour cream

1 cup granulated sugar or powdered sugar

1 sachet vanilla sugar or vanilla extract (to taste)

Inventory

cotton fabric

How to make the perfect sour cream

The process of preparing classic sour cream is quite simple.

Sour cream is whipped with granulated sugar until firm and fluffy peaks are obtained.

That’s the whole step-by-step recipe for making sour cream cream.

But it was not there! But we don’t always get such a lush mass at the end. Let's reveal the secrets of the housewives:

First secret

We mistakenly think that what fattier than sour cream, the better and fluffier the cream should turn out. It's not like that at all.

The main thing for sour cream is to choose the right sour cream.

Sour cream should be fatty, but not too much. Optimal fat content sour dairy product- thirty%. At this percentage of fat content, the product will be quite thick, but not cloyingly fatty, almost oily.

In addition, if you overdo it when whipping rustic sour cream, you will get excellent sweet butter, and not a creamy mixture for layering the cake.

Second secret

Using country sour cream, whipping it with granulated sugar, you can get a fairly thick oil composition, where the sugar crystals will not dissolve. And if you don’t beat the sour cream vigorously, you won’t get it. What to do in such a situation?

Everything is very simple! Replace granulated sugar with powdered sugar. As a last resort, grind the sugar crystals in a mortar, blender or other in an accessible way. Add grated sugar or powder to the sour cream and beat the cream.

This way, grains of sugar sand will not creak on your teeth, and the process of whipping the mass will be greatly reduced. The output will be more airy and without an oily aftertaste.

Third secret

It is known that for cream we need thick sour cream. But we are not always lucky with our purchases. Even if we purchase a product with the required fat content, the excess liquid in fermented milk product They don’t let us make delicious sour cream.

The time it takes for our sour cream to weigh out will help correct the situation. Wrap the product in cotton cloth or several layers of gauze.

Tie it at the top and hang it, for example, over the sink, overnight.

Overnight, the excess liquid will drain, and we will acquire a mass of the necessary thickness, which will help the cream whip up easily.

Sour cream after weighing out without excess liquid

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - “sour cream”. He is considered a true classic For homemade baked goods. On confectionery production this impregnation is also widely used. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. Similar ingredients are used good quality and the first freshness. A logical question arises: To do this, you need to take into account several culinary nuances, which will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for sponge cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.

Standard sour cream is prepared from 3 required products:

Fat sour cream.
Powdered sugar.
Vanillin.

How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.

Ways to make thick sour cream

How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:

Remove excess moisture from sour cream. For quality cream It is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but in application they are all similar.

These simple tricks help thicken the sour cream during cooking. Add thickness ready-made cream you can only beat it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and a pinch of vanillin. Additional components taken in accordance with the recipes provided below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. Ready mass needs to be placed in cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.

Sour cream with added starch

How to make sour cream thick using starch? The volume of ingredients indicated above will require only two teaspoons of powder. The chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of whipping, starch is added and whipped again. In order for the cream to set and thicken, it is put in a cool place for half an hour.

Impregnation with added oil

Another 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it more impregnation comes out. Added to standard ingredients regular jar condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be whipped for another 10-15 minutes until fluffy. homogeneous mass. This cream can be served as an independent dessert, decorated with dried fruits or nuts.

Sour cream using a thickener

How to make sour cream thick? Dry concentrated is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.

As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh food High Quality. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.

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.