How long to beat sour cream with sugar. How to make sour cream thick for a cake

Sour cream cake has a delicate texture and a light, subtle sourness. This is the ideal solution for impregnating biscuits. With the use of sour cream, you can cook many options for delicious fillings.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

sour cream - 520 g;
vanillin - a pinch;
sugar - 300 g.

Cooking:

To make the cake delicious, you need to properly prepare the cream. Despite its simplicity, simple tips should be followed. The cream should be dense and lush, otherwise it will flow out. Use should be sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
The beater must be clean and dry.
Pour in sour cream. Pour in sugar. Add vanillin.
Start mixer.
Beat until the mass becomes dense.
If you tilt the container and the cream does not spread along the walls, then you get the perfect result. If the mass is watery, continue beating.

Biscuit recipe

Biscuit soaked in cream based on sour cream gives the cake a special tenderness.

Ingredients:

sour cream - 750 g;
powdered sugar - 300 g.

Cooking:

Prepare a saucepan. Take a sieve, you can use a colander. The diameter must match.
Prepare a clean cotton cloth. Cover the sieve. The ends should hang down at the edges.
Pour sour cream, cover with the remaining cloth. Put in the refrigerator overnight.
During this time, the whey will drain into the pan. Sour cream will become thicker and will easily separate from the fabric.
Prepare a deep container. Pour in ice water.
Place a smaller container in the water.
Spread sour cream.
Pour in powdered sugar.
Start the mixer, beat for at least a quarter of an hour.

For honey cake

In order for the cream for the honey cake to ideally soak the cakes and not turn them into porridge, you need to beat it correctly. Delicate, beautiful cream has a silky texture and blends perfectly with honey cakes.

Ingredients:

weighed sour cream - 520 g;
oil - 90 g;
sugar - 115 g.

Cooking:

Place the container in the water bath. Spread sour cream with sugar.
Boil for an hour and a half, stirring every 10 minutes.
The mass will become silky with a slight caramel tint.
Remove from fire. Add oil. Stir. Cool down.

With condensed milk

Sour cream with condensed milk is a godsend for any housewife. With the minimum time spent, you get a magnificent, airy, amazingly tasty dessert.

Ingredients:

cognac - 2 tbsp. spoons;
condensed milk - 470 g;
lemon juice - 55 ml;
fat sour cream - 410 g;
liquid vanilla extract - 1 teaspoon.

Cooking:

Place sour cream in a bowl.
Turn on the mixer at high speed.
Beat for four minutes. The product will be saturated with oxygen, acquire density and become airy.
Pour in condensed milk. Add lemon juice. Sprinkle vanilla. And lastly, cognac.
Start the mixer again. Set high speed. Beat for half an hour.
Cover with foil. Put in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when you need a thick layer of cream between biscuits. He will not settle even under heavy cakes. Lubricate should be immediately, as soon as the cream has been prepared.

Ingredients:

butter - 210 g;
fat sour cream - 310 g;
sugar - 130 g;
flour - 2 tbsp. spoons;
chicken egg;
vanilla sugar - 20 g.

Cooking:

Pour the egg into the pan, add sugar. Grind until smooth.
Pour in the flour.
Pour in sour cream. Mix.
Put in a water bath.
Boil until thickened.
Place part of the oil (50 g).
The remaining oil should be at room temperature.
Place in container. Beat with a mixer until fluffy.
Enter the sour cream base into the resulting composition. Add in portions of a couple of spoons, without ceasing to beat.
If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

with gelatin

This is a universal recipe, because the resulting mass can be used not only as a cream for a biscuit, but also as an independent dessert. The mass comes out airy, tender and very fragrant. The main advantage is not only taste, but also the speed of preparation.

Ingredients:

warm water - 60 ml;
powdered sugar - 160 g;
medium fat sour cream - 2 cups;
gelatin - 2 teaspoons.

Cooking:

Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
Pour water into a saucepan. Boil. Place the container with gelatin on top of the pan.
While stirring, wait for the gelatin to dissolve. Carefully monitor the condition, if the mass boils, the dessert will be spoiled.
Pour sour cream into a container. Sprinkle with powdered sugar. Beat until a homogeneous mass is formed.
Pour gelatin, do not rush, add in a small stream. Do not be afraid if the mass has become completely liquid.
Keep in the refrigerator for an hour.
If time is short, and you need to cook a delicacy faster, increase the amount of gelatin.

Chocolate and sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating pastries.

Ingredients:

butter - 55 g;
vanilla extract - 1 teaspoon;
bitter chocolate - 160 g;
powdered sugar - 420 g;
salt - ¼ teaspoon;
sour cream - half a glass.

Cooking:

Break the chocolate into pieces. Place in a bowl, mix with butter. Melt. You can use the microwave, but do not boil.
Mix. Cool down.
Whisk sour cream with salt and vanilla extract.
Enter the chocolate mass.
Continuing to beat, pour in portions of powdered sugar. You may need more or less of it. The mass should become creamy, thick.
For impregnation, the base can be used immediately. If you want to make a cream decoration, you should cool it.

sour cream - 210 ml;

sugar - 80 g;

vanilla sugar - a pack (optional).

Cooking:

If soft cottage cheese is used, which has a uniform structure, it does not need to be further processed. Homemade or grainy cottage cheese should be passed through a meat grinder or whipped using a blender. You can use a sieve and grind.
Instead of sugar, it is better to use powdered sugar, for this, use ready-made or grind sugar. Due to this, the sweet component will be evenly distributed throughout the cream.
Sour cream will need the highest fat content. Ideally, if you leave it in gauze, in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
Combine ingredients. Whisk. Leave in the cold for a couple of hours.

Secret: how to make sour cream cake thick?

The easiest cream to prepare, not everyone gets thick.

To achieve the desired result, you must follow the tips:

To get a thick creamy substance, the fat content of sour cream should be the highest (33%).
Thickness depends on the speed and time of whipping. Beat should be about half an hour, at least.
Refrigerate sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never give a thick creamy result.
If the cream turned out to be watery, starch will help save the situation. Add this ingredient to the cream, stir and refrigerate.
Gelatin powder will also come to the rescue. It helps shape the cream.
If you want to get a denser and thicker consistency, add oil to the cream. But in this case, the cream will become more high-calorie.
A good helper is a food thickener. It can be purchased at any store and used following the instructions printed on the pack.

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the confectionery art. A cream based on sour cream is quite popular, which received the corresponding name - “sour cream”. It is considered a real classic for home baking. In the confectionery industry, this impregnation is also widely used. Professional chefs get a thicker sour cream, while housewives get a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to the ease of preparation and the availability of ingredients. It is especially popular for biscuit honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be borne in mind that this is a fairly liquid confectionery mass, that is, a fluid substance well suited to make dryish dough softer and more tender.

Standard sour cream is prepared from 3 essential products:

Oily sour cream.
Powdered sugar.
Vanillin.

How to make thicker sour cream cake? Firstly, you need to use sour cream of 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 sour cream, you should use several tricks and additives.

Ways to make sour cream thick

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

Remove excess moisture from sour cream. For high-quality cream, it is better to choose the maximum fat content of the dairy product - 30%. To enhance the effect, you can put sour cream in cheesecloth and hang over a bowl for several hours. Thus, excess liquid will drain, and the finished impregnation will come out thicker.
Reduce whipping time. From contact with granulated sugar, any sour cream becomes more liquid. To avoid this, you need to whip the cream at the maximum speed of the mixer for a non-positive time. In addition, before whipping, it is worth cooling all products and equipment.
Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
gelatin supplement. It is a versatile thickener that can slightly change the flavor of a dessert. Once added, it will take time to cool.
A combination of sour cream and butter. Sour cream with the addition of butter turns out to be a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. Especially often it is used for stuffing eclairs.
Use of 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. To give the density of the finished 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 about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes provided to your attention below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. For swelling, gelatin is aged in cold water for 20-30 minutes, then dissolved in a water bath, avoiding boiling. While the gelatin mass is cooling, the base of the cream is whipped - sour cream with sugar. After 10 minutes of intense whipping, vanillin and cold gelatin are added. After that, the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will seize and you will get a really thick and delicate cream.

Sour cream with starch

How to make sour cream thick with starch? The above amount of ingredients will require only two teaspoons of powder. 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 seize and thicken, it is removed in a cool place for half an hour.

Impregnation with oil

Another 500 gr. sour cream is taken about 70 g of butter. It should be slightly warm. 50 g of powdered sugar should be rubbed 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 best to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. In this recipe, you can completely eliminate the use of sugar. affects the volume, because of it, more impregnation comes out. The usual can of condensed milk and 50 grams of butter are added to the standard ingredients. The oil should be at room temperature. Chilled sour cream is whipped for 10 minutes, after which a whipped mixture of condensed milk and butter is added to it. This mass must be beaten for another 10-15 minutes until a lush homogeneous mass is formed. 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 from manufacturer to manufacturer). Most often, 500 gr. sour cream requires one pack of thickener. For 10 minutes, cold sour cream is whipped with sugar, after which vanillin and a thickener are added. The resulting mass must be intensively whipped for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is watery, another thickener is added and the sweet mass is whipped again.

As can be seen from these recipes, various culinary additives are used in the preparation of thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high fat. Both sour cream and inventory must first be cooled.

Cream is an integral part of any cake. It makes the dough softer. Its texture is pleasant and gentle. Surprisingly, the cream can be not only sweet. For example, for a liver cake, it is made from whipped mayonnaise with herbs and garlic. But sweet tooth for dessert love to eat the classic version of the cake. When creating a confectionery product, you need to decide on the type of dough and cream. The base can be biscuit, sand, puff, custard. From what only a tender layer is not made. Someone prefers milk cream, others use jam, others cannot live without butter cream, and someone loves sour cream. Compared to a layer prepared on the basis of butter, sour cream has less calories.

You can choose a dairy product of a certain fat content. Those who do not follow the figure or genetics do not allow them to gain weight, not to be afraid of an increase in cholesterol levels in the blood, can use high-fat sour cream. These indicators for such a product are at around 30-40%. But such sour cream will whip up perfectly, which is what is needed for a good cream. If someone does not yet know how to beat sour cream with sugar, then they will do it with ease, having read the tips. As it was said, the fermented milk product of high fat content is perfectly whipped. To get a delicious cream, sour cream should be put in an enamel saucepan or a plastic bowl with high edges. If they are low, then it is possible that white drops will get on the clothes and the table.

After the dishes are selected, it is necessary to decide on the main tool of the confectionery industry - a beater. If the kitchen is not "stuffed" with electronics, then it's okay. Sour cream 30-40% will quickly whip up with the help of a hand whisk, and 20-30 percent will not let you down. To make the mass very lush, it is better to add sugar towards the end of the production process. But a few crystals of salt will not hurt. Sour cream, like proteins, will whip faster into a dense mass if it is salted just a little. Now you can give free rein to your hands and work properly with a whisk. As a result, you can throw out excess energy. If an enemy or boss at work upset the hostess, then why not present them in a bowl and ask them the first number? After such physical activity, the mood will improve.

Manually whip the fermented milk product for 10 minutes. You can give yourself a little break. With the help of a mixer, this process can be significantly accelerated by setting the timer for 3-5 minutes. At the same time, it is important not to forget to sometimes give rest to an electrical appliance, since its motor may not withstand a long load. When the mass becomes like a fairly dense snow-white cloud, you can pour sugar into it and mix, and then beat by hand or with a mixer at low speed for another couple of minutes. If there is powdered sugar, then it would be good to use this product. You can add quite a bit of vanillin so that the cream acquires flavor. Now it is applied to the dough cakes and evenly distributed over their surface with a wide knife.

You can make not only a layer of sour cream, but also cake decorations. To do this, part of it is placed in a pastry bag or a culinary syringe and roses and curls are made. The frame of such a cream looks very impressive. Whipped sour cream sauce is applied along the edge of the upper cake with wave-like movements. A snow-white cake can be prepared for a wedding, it will look very beautiful on the New Year's table, symbolizing the onset of winter and the purity of the coming year. Those who, even on holidays, do not deviate from their rule and eat exclusively low-calorie foods can use low-fat sour cream. This is where the tricks of experienced housewives come in handy. They know how to beat sour cream with sugar for cream, even if the fermented milk product has only 10-20% fat.

First of all, it is well cooled. Then she'll get better. You can place the bowl of sour cream in a pot of ice water. It is better to add powdered sugar at the end of the process. With the help of a mixer, the work will be more efficient. There is a special thickener for cream, you can add it here too. And one more trick. Gelatin is dissolved in boiled water, then this mass is heated, stirring, cooled to a slightly warm state and poured into whipped sour cream. Now you get a great layer for the cake. Only the finished product must be placed in the refrigerator until the gelatin mass has completely solidified. The cream turns out to be of excellent consistency and is similar to "bird's milk".

Those who tried the Pancho cake appreciated its delicate taste. But this merit is not only walnuts, pineapple, but also sour cream. It will also be a great addition to cottage cheese casseroles, cheesecakes. Kids love baking with this cream. Even those who are indifferent to cottage cheese products are happy to eat them with such a wonderful addition. A thick fermented milk cream is also used as a filling for prunes, stuffing dried fruits with peeled and chopped walnuts. Sour cream is not only delicious, but also very healthy. It contains calcium, which strengthens nails, bones and helps hair grow thick and shiny.

Thick sour cream for cake decoration, in fact, is a lush mass, which is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as the basis for a creamy substance should be quite high in fat content - 33%. In this case, it is best to use the village.

If you use sour cream with a fat content of at least 33%, then to obtain a creamy product with a thick consistency, you do not need to add additional ingredients. A thick consistency can be achieved by whipping it with sugar. And in this case, the density of the creamy substance is directly affected by the time and speed of the mixer.

If there was no high-fat sour cream at hand to prepare a creamy product, then you can use what you have, but for this it makes sense to use the advice of experienced confectioners.

Currently, there are several methods to make a sour cream product thick at home. How to thicken sour cream is discussed in this article.

Thickening cream tools

If your sour cream turned out to be too thin, then it makes sense to ask yourself why this happened and how to make it thicker in the future. How much and what ingredients to use in order for the base itself to become thicker.

Every housewife should remember that the quality of a cream product directly depends on the quality characteristics of the sour cream itself. Therefore, it is best to make a cream from a homemade product. But if it is not possible to use homemade sour cream, then when purchasing it in a store, it is better to take it with a fat content of at least 30%.

And for a product whose fat content is 15-20%, you can use the following tools:

Whipping time and conditions. Sour cream, when mixed with powdered sugar, becomes in any case more liquid. Therefore, in order to correct the situation, it is required to beat it as long and as intensively as possible. Do not forget that it is better to cool the product before whipping;

Starch. In order to thicken the sour cream substance, you can use starch. And it doesn't matter starch from corn or potatoes. The most commonly used in confectionery is cornstarch. When using starch, be sure to cool the creamy product. Some confectioners use flour instead of starch;

Gelatin powder. It belongs to universal thickeners. In this case, the result is a cream that, after cooling, keeps its shape well and can be used in light cakes, as an independent cream cake;

Butter. The creamy product with butter and sour cream at the output has a denser and thicker consistency. However, it can rightfully be called heavy and high-calorie. In fact, this is a different variety, but it can replace sour cream when decorating a cake or eclairs;

The use of a food thickener. It is already purchased ready-made in the store and used according to the instructions on the package.

Ways to make sour cream thicker

If, when preparing a creamy product for a cake, it turned out to be liquid, you can use the advice of experienced confectioners.

In this article, we will look at three main ones.

The first method allows you to make a creamy sour cream product thicker with minimal time and is suitable for making it at home for a novice confectioner. It involves the use of a special food thickener in powder form. It is available in almost every store. It contains starch, powdered sugar, vanilla essence, etc. But it is better not to use it when decorating a cake for children. In this case, you can use a thickener prepared with your own hands using starch. To properly make a homemade thickener, you need to take 1 tablespoon of starch for 1 cup of sour cream. If possible, it is better to use corn starch. You will also need a small amount of water, one pinch of vanilla and 3 tablespoons of powdered sugar. Sour cream is whipped with powder and vanilla. And starch diluted in water is added only at the end. Be sure to sour cream must be cooled.

The second way to make a too liquid cream thick involves the use of gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. It should not be forgotten that it holds its shape well. This does not require many components. One cup of sour cream will require approximately 10 grams of gelatin or agar agar powder and is prepared according to package instructions. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) for swelling. Then they bloom in a water bath, and the already cooled solution is added to the cream. In this case, before the introduction of the gelling solution, during and after the creamy product is whipped. After decorating the cake, it must be placed in a refrigerator for a while.

There is a third way to make a too liquid cream thick. It is considered to be one of the most natural ways. No additives are used here. To do this, the serum must be removed. It is necessary to take gauze and roll it into at least three layers. After that, the sour cream is laid out on gauze, its ends are gathered and tied at the top. Then it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.

Recipes for making thick sour cream

Recipe for sour cream with gelatin

This recipe for making a creamy product for decorating a medium-sized biscuit cake will require the use of 500 grams of sour cream, as well as 250 grams of sugar. If desired, sugar can be replaced with 100 grams of powdered sugar. To add vanilla flavor, you can use a drop of vanilla essence.

This recipe involves the use of a gelling solution, which will make the cream the thickest and densest. To do this, 15 grams of gelatin powder is poured with 100 milliliters of water and left to swell for forty minutes. Then it is placed in a water bath and heated until the crystals completely disappear. Then the jelly solution must be allowed to cool.

While the gelatin solution is cooling, it is necessary to combine sugar with sour cream and beat with a mixer. Somewhere in fifteen minutes, when stable peaks begin to form, you need to add a few drops of essence and a gelatin solution is also added in small portions. After that, the creamy substance is whipped for another two minutes.

Thus, we can say that the cream product is ready, but before making a layer of the cake, the cream itself must be placed in a refrigerator for four hours, which will allow the gelling component to harden and make it itself of a thick consistency.

Recipe for sour cream with starch

If you are trying to thicken a creamy product using starch or flour, you can use this recipe. For this, as in the previous example, 500 grams of sour cream, 250 grams of granulated sugar and vanilla essence are taken. But in addition, instead of gelatin powder, 2 teaspoons of starch will be used.

In this recipe, sour cream is pre-cooled and whipped with a mixer for fifteen minutes until its volume increases. After that, granulated sugar and powdered sugar, vanilla essence are added and everything is whipped for five minutes until the sugar crystals are completely dissolved. Then, for 40 minutes, the creamy substance is placed in a refrigerator. After that, 2 teaspoons of starch are added and everything is again put to cool for half an hour. And only after cooling the cream can be used for a layer of biscuit cake.

Recipe for sour cream with thickener

If you use a recipe for a cream cake product with a thickener, you should follow the instructions on the package. But if we consider the recipes presented above, then for 500 grams of sour cream you will need somewhere around 2 bags of food thickener.

To prepare a creamy product, you need to beat 500 grams of sour cream for fifteen minutes until the volume of the mass increases. After that, granulated sugar or powdered sugar is added and it is necessary to beat until the sugar crystals are completely dissolved.

Next, essence and thickener powder are added to the creamy substance. The final step is to whip all the ingredients for ten minutes. Before proceeding with the layering of the cake, it is placed in a refrigerator.

Recipe for sour cream with butter

The recipe will allow you to make a creamy product for a small biscuit cake thick, you will need to use 500 grams of sour cream, 250 grams of granulated sugar or 100 grams of powdered sugar.

This amount of sour cream will require 100 grams of butter. In this case, the oil must first be softened. After that, it is rubbed with 125 grams. Next, it must be beaten until a white color is obtained. When it turns white, the remaining sugar, sour cream and essence are added to taste and everything is whipped with a mixer in a rather intensive mode for fifteen minutes. The result is a thick and thick cream. Before a layer of biscuit cake, it is better to put it in a refrigerator for a while.

Recipe for sour cream with condensed milk

Condensed milk can also help thicken the creamy substance for sour cream sponge cake. To prepare it, you will need 1 jar of condensed milk, 50 grams of butter, 500 grams of sour cream directly and vanilla essence.

Sour cream chilled in the refrigerator is whipped for fifteen minutes. Separately, butter is mixed with condensed milk and whipped until smooth and airy. Next, the whipped sour cream mass is added to the oil mass, everything is thoroughly mixed with a silicone spatula and whipped again. The finished creamy product can be used for layering the cake, as well as for fillings and eclairs.

So, in order to make the sour cream creamy product thicker, you do not need to heat it. First of all, the fat content of sour cream affects its density.

Sour cream whipped with granulated sugar or powdered sugar is a charming base for desserts. It can be used for smearing cakes, filling berry pies, making mousses and fruit creams. Making sour cream at home is not difficult at all. You just need to buy solid products and follow the special technology.

You will need

1 glass of sour cream;
4 tablespoons of powdered sugar or granulated sugar;
5 g vanilla sugar;
1 teaspoon cocoa;
0.5 cup 35% cream;
1 teaspoon of gelatin grains.

Instruction

1. Get high-fat sour cream. Ideally, you need a benign product with 30% fat, but twenty percent sour cream is also suitable. It should be fresh, moderately sour, with no signs of fermentation. If you come across a liquid product, strain it through two layers of cheesecloth placed in a colander.

2. Before whipping, sour cream should be cooled. Place it in the refrigerator for 2-3 hours.

3. Whipping the cream is allowed with a fork, whisk or mixer. Place sour cream in a large bowl or saucepan. Place the container in cold water or on ice and beat with rapid, even movements until you get a lush, but rather dense cream. The sign of readiness is the origin of stable “peaks” on the surface. Such a mixture covers the surface of muffins or berry pies or serves it as a sauce for pancakes and pancakes.

4. Sift the powdered sugar, mix it with vanillin or vanilla sugar and add it in proportions to the cream. Beat it again until completely smooth. Instead of powder, it is allowed to take granulated sugar.

5. If you need more air cream, whip the sour cream with cream. Pour the chilled cream into a saucepan, add the sour cream, place the saucepan in cold water. Beat the mixture until a thick foam forms, which should be held on the raised whisk. Without stopping whipping, pour powdered sugar, sand into the cream and add a little vanillin. Such a cream is suitable for smearing cake layers, filling tubes and preparing fruit desserts.

6. Try changing the flavor of sour cream. At the end of the whipping process, add sugar mixed with cocoa powder to the mass. Stir the mixture thoroughly. You get an airy cream with a delicate chocolate flavor. It can be used to fill cakes and decorate the surface of cakes.

7. From whipped sour cream it is allowed to prepare a cream with gelatin. Place grains or gelatin plates in a glass, add half a glass of cream, mix and wait for swelling. Place the glass in hot water and stir the cream until the gelatin grains are completely dissolved. Refrigerate the mixture.

8. Prepare the cream according to the main recipe. At the end of whipping, pour a mixture of gelatin and cream into a lush sour cream mass in a thin stream. Thoroughly stir the cream.

Not many people know that whipped sour cream is no less appetizing than whipped cream. She is also allowed to decorate cakes or make a delicate dessert with fresh fruit.

You will need

Sour cream with a fat content of 20% - 200 g,
Sugar or powdered sugar - 50 g,
Fresh berries - raspberries
strawberry
finely chopped banana or kiwi
Gelatin - half a tablespoon,
Vanillin - on the tip of a knife.

Instruction

1. In order for the sour cream to whip up better, it needs to be drained. To do this, put several layers of gauze in a colander (at least 3-4) and pour into it sour cream. Put in the refrigerator for 1-2 hours. If the sour cream was liquid, then leave it to drain overnight.

2. Take half a glass of warm boiled water and soak gelatin in it.

3. Strained sour cream put in a bowl and start beating with a mixer on medium cycles, slowly adding granulated sugar or powdered sugar, and then vanillin. Continuing to stir, pour into sour cream gelatin. The volume of whipped sour cream should approximately double.

4. Put the cream to cool for 30 minutes in the refrigerator and serve, decorating with berries and fruit slices.

Note!
Whipped strained sour cream is better to use for desserts or decorating cakes, and not for soaking cakes, because they will not be soaked with it, just like with ordinary sour cream.

Helpful advice
Slices of fruits and berries can also be added during whipping in order to color the cream.

Since childhood, the whole holiday for us is accompanied by the expectation of tea drinking. An inseparable part of such a tea party is the cake. Sour cream is one of the most common creams for delicious cakes. Here are some of the recipes.

You will need

4 cups sour cream
1 cup of sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee or 1 lemon
berries
vanillin to taste.

Instruction

1. Purchase or prepare all the necessary components. Sour cream should be purchased without lumps, fresh, it is better to cool it in advance in the refrigerator. Sour cream, the fat content of which is 30%, is more suitable for cream. And whipping it is cooler at low air temperature.

2. A few hours before you make the cream, you can strain the sour cream through a colander and cheesecloth, after which it will become a little drier, which means that the cream will not saturate the cakes so powerfully and will keep its shape. If this is not done, then the cakes will not need to be impregnated separately, the cream will cope by itself.

3. Proceed to the preparation of the cream itself. To do this, chilled sour cream must be beaten with a glass of sugar until a fluffy mass is obtained. While whisking, it’s cooler to put a container with sour cream in a saucepan with cold water for even more cooling, on the contrary, your cream will not whip. Vanillin can also be added here.

4. Further, your actions may differ, depending on what kind of cream you would like to receive. To get a dark cream of a nice chocolate color, you need cocoa and coffee, which should be poured into the cream after sugar.

5. If you want to get fruit sour cream, then you can add a little gelatin to it, approximately 30 grams, dissolved in hot water in advance. And after that, add the pureed berries or jam and beat it all again with a whisk.

6. You can also add lemon to sour cream. To do this, you will need 1 lemon, the one that you need to hold in boiling water until softened, and then cool it. After that, remove the seeds, and pass the lemon through a meat grinder together with the zest. The resulting mass must be mixed into the cream and gently stirred.

Note!
Your sour cream is ready. Now it still needs to be kept in the cold, and after that, grease the cakes with it or decorate the already finished cake.

Helpful advice
You can also improvise, add new ingredients to the cream, make sour cream with cottage cheese, cereal, or anything else. You choose!

Sour cream is an original Russian dish, rich in calcium, vitamins A, B, E, lecithin, and lactic acid bacteria, which improve bowel function. Homemade sour cream is fluffy and airy. But its store options in the distance are not invariably similar to the original.

You will need

lemon, sifted dried flour

Instruction

1. You bought sour cream in the store, but it turned out not to be thick at all, but liquid, like pancake dough? Often, under the lid there is a product of a completely different consistency, which corresponds to the percentage of fat content indicated on the package. Liquid sour cream frustrates housewives more than anyone, who has to come up with various methods for thickening it or run back to the store.

2. In order not to get into a mess, try to "recognize" a solid product at the counter. Manufacturers often add various thickeners to sour cream in the form of milk powder or vegetable fats. Real sour cream should consist extraordinary of 2 components - cream and sourdough. And the shelf life of such a product is 5-7 days.

3. To check sour cream for the presence of unnatural thickeners, dilute a teaspoon of the product in hot water. Mix well. Good sour cream will completely dissolve in water, and a product made using various chemical additives forms small white lumps on the surface.

4. If you want to make sour cream thicker at home, it's cooler not to rely on store-bought thickeners. They may contain powdered milk or converted starch with the addition of powdered sugar. By the way, housewives often use starch diluted in water to give the proper density to sour cream or cream. And this can lead to problems with digestion, tea starch increases the level of insulin.

5. Instead, use sifted dried flour to thicken sour cream at home. Its number depends on what consistency of sour cream you want to achieve. Add half a teaspoon of flour to sour cream and mix well until the product thickens. Another method to thicken sour cream is to add a few drops of fresh lemon juice. After five minutes, the product will thicken and be completely ready for use.

Delicate buttery taste of whipped cream delightfully harmonizes with biscuits, fresh berries and fruits; whipped cream fills custard cakes, decorates desserts. The taste of whipped cream from a spray can not be compared with a home-made product.

You will need

- 1 glass of heavy cream;
- 1 tablespoon of powdered sugar;
- a pinch of salt:
- mixer or whisk;
- Bowl.

Instruction

1. For whipping, you will need cream with a fat content of 30 to 40%. Before you start cooking, cool the cream, the whisk or mixer attachment and the bowl in which you will whip the product. The whisking bowl should be deep enough to avoid splashing. If you take a whisk for whipping, a device with a small metal ball inside is the best.

2. Pour the chilled cream into a bowl, add the powdered sugar and salt. Salt is needed in order to bring out the smell of cream and the sweetness of sugar.

3. If you are whipping the cream with a whisk, begin to turn it into a fluffy mass in an active circular motion. Using a mixer, start whipping the cream at the tiniest speed, slowly increasing it first to medium, and then to maximum. During the first 5 minutes, the cream will foam, after which “paths” will begin to appear in them.

4. If you need soft whipped cream that will slowly drip off cakes or slices of fruit, beat the product for about 5 more minutes, until soft peaks.

5. After 7-8 minutes, after you start whipping, the cream will double in volume and begin to form harsh peaks. This cream of whipped cream is perfect for layering cakes, decorating desserts, filling cakes.

6. If you continue to beat further, the cream may separate and turn into butter.

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Note!
Ready-made whipped cream can be stored in the refrigerator for several days.

Helpful advice
Whipped cream is often flavored and colored. Natural flavors are cocoa powder, various alcoholic drinks - cognac, rum, liqueurs, cinnamon, lemon or lime peel, berry or fruit puree. Also, extracts of almonds, anise, vanilla are added to the cream. In order to add a coloring or flavoring to the cream, mix them carefully with a spoon before whipping.

Helpful advice
Use whipped cream immediately. If this is unthinkable, keep the finished mixture in the refrigerator, but no more than 2-3 hours.