Sour cream for cake

Sour cream for cake is a delicate and moderately sweet delicacy that will perfectly complement your confectionery masterpiece. Also, this cream soaks the cakes well, and you won’t spend much time preparing it. To do this, use proven step-by-step recipes from our selection. Please your loved ones with a delicious homemade dessert!

Thick sour cream for sponge cake at home

Sour cream is very versatile and also very inexpensive. It perfectly saturates sponge cakes: the light consistency of the mass quickly penetrates the porous dough of the cakes and makes them moist and tender. Housewives often have a problem with the consistency of sour cream - it turns out to be too liquid. If you don’t want to thicken the cream with additional additives, you can simply first rid the sour cream of excess whey. How to do this - read the recipe.

1. 
   How to make sour cream for a cake at home? It is important to choose the right sour cream. To do this, pay attention to its fat content. We buy a product on which milk fat is indicated at least 20%. It’s even better if it’s homemade thick sour cream, which can probably only be purchased at markets. Cover the bowl with a double layer of gauze or a thin cotton towel. Spread the entire amount of sour cream on top. We lift the edges of the fabric - you get a bag of sour cream. You can hang the sour cream over a bowl in a cool place overnight - this will allow the excess whey to drain away, leaving a thick, tender mass in the fabric, ideal for cream. Alternatively, the “bag” can be tied, placed on a wire rack over a bowl, pressed down with a small weight and placed in the refrigerator - this will also drain excess liquid well.
2. 
   After the time for weighing out the sour cream has passed, unfold the fabric - the amount of sour cream inside will decrease. It is difficult to accurately predict the final weight - it depends on the composition of the product. But you should be guided by the fact that a third of the volume will go away for sure.
3. 
   Place the weighed sour cream in a whipping container, add granulated sugar and begin beating. We start at low speed and gradually increase the speed.
4. 
   Whisk for at least ten minutes. During this time, the sugar crystals will completely dissolve, and the cream will acquire a slight fluffiness. After whipping, cool in the refrigerator until ready to use.

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A simple and quick recipe for curd and sour cream for cake

You won’t have to spend a long time fiddling around in the kitchen with this cream. While the cakes are in the oven, you can just handle it. To make the cream taste good and have a uniform consistency, use soft, tender cottage cheese. In general, its fat content can be anything. A slightly moist, soft texture and non-sour taste are important.But you should take thicker sour cream - this will give the finished cream thickness and rich taste. Of course, all ingredients must be fresh.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 300 gr. finished cream approximately.

Ingredients:

Cottage cheese – 250 gr.

Sour cream – 4 tbsp.

Powdered sugar – 5 tbsp.

Vanilla sugar – ½ packet.

Cooking process:

1. The final taste of the cream depends on the chosen cottage cheese. Therefore, the product must be fresh and of high quality. If the cottage cheese seems too wet, you can first hang it in gauze for several hours to dry it - the excess whey will drain off.

2. Place cottage cheese in a bowl, immediately add sour cream, powdered sugar and half a bag of vanilla sugar.

3. Using an immersion blender, beat all the ingredients. You can also use a mixer, but in this case it is the blender that will allow you to not only mix well, but also thoroughly break up all the curd grains. With a blender, the cream will be smoother, but at the same time denser.

4. The cream is ready - it took very little time to prepare. The mass can be used immediately after preparation for layering cake layers or filling other confectionery products. If you do not plan to use it immediately, then the mixture must be placed in the refrigerator.

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Thick sour cream with condensed milk

This cream successfully combines the rich creamy sweetness of condensed milk and the delicate sourness of sour cream. An important point - for this recipe we use boiled condensed milk: it will provide the desired thickness and contribute to the density of the consistency.If the sour cream is not thick enough, you can first hang it in gauze to remove excess whey. This will also give the cream additional shape and creamy richness.

Cooking time: 20 min. without taking into account the time for weighing out the sour cream.

Cooking time: 20 min.

Servings: 400 gr. finished cream approximately.

Ingredients:

Boiled condensed milk – 1 can.

Weighed sour cream – 200 gr.

Vanillin – a pinch.

Cooking process:

1. So, for the richness and density of the cream, the sour cream can be suspended in gauze, as shown in the photo, so that the excess whey can be drained. It is convenient to do this at night. Do not forget that the process should take place in the refrigerator or other cool place to avoid sour cream. If the thickness of the finished cream is not of fundamental importance, then this step can be skipped and further mix sour cream with condensed milk in its original form.

2. Place the prepared sour cream in a bowl. Add boiled condensed milk in portions and beat everything together with a mixer after each addition. The density of boiled condensed milk is high and differs from delicate sour cream. Therefore, it is worth mixing these two masses little by little.

3. When the entire volume of condensed milk has been added, continue to work with the mixer at high speed for another couple of minutes. The cream should become smooth and homogeneous.

4. The cream is ready. It can be used immediately after preparation. It is not too dense, but holds its shape well and can be used on the surface of the cake. It is also great for filling eclairs and puff pastries.

Bon appetit!

Homemade custard cream for cake

Commonly associated with making custard is the use of eggs, milk and starch. However, this is not the entire list of potential components for custard dessert. Sour cream can also fit in very well here. It is this that gives it a special “silk” consistency and subtle creamy sourness. The optimal percentage of its fat content for a delicious cream starts from 20%. You should not choose a product with less milk fat content - this will not give the desired richness.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 400 gr. finished cream approximately.

Ingredients:

Sour cream – 300 gr.

Eggs – 1 pc.

Flour – 2 tbsp.

Granulated sugar – 120 gr.

Vanilla extract – ½ tsp.

Butter – 160 gr.

Cooking process:

1. Place sour cream, egg, granulated sugar, flour and vanilla extract in a heat-resistant large bowl. If the latter is not available, you can use an alternative in the form of a pinch of vanillin. Whisk all ingredients until smooth. Then place the bowl with the resulting mass in a water bath.

2. While the mass is heating up, without stopping, actively stir it with a whisk. It is important to prevent lumps from forming. When the cream begins to thicken, take a silicone spatula and continue stirring it, running it along the walls and bottom with a soft edge to quickly remove the layer that thickens near the walls. When the cream becomes thick throughout, remove the bowl from the water bath. Let the contents cool to room temperature.

3. Place the softened butter in a separate container and beat it with a mixer at high speed for a couple of minutes until it turns white and fluffy.

4. Add the cooled custard into the whipped butter in parts, continuing to beat.When the entire volume of custard mass has been added, beat for another minute and stop working. Place the finished cream in the refrigerator to cool - it should take shape slightly and become denser. The cream is ideal for leveling the surface of cakes, depositing voluminous decorations and other confectionery manipulations where stable texture and shape retention are important.

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Step-by-step recipe for making sour cream with gelatin

This cream has every chance of becoming a favorite for its tenderness, airiness and predictability. Even if something went wrong during the cooking process or the sour cream was not as thick as expected, the final mass will still thicken and provide a good, stable layer of cream in the cake. As you might already guess, the main safety net here is gelatin. For speed of cooking and convenience, we recommend using instant.

Cooking time: 25 min.

Cooking time: 15 min.

Servings – 450 gr. finished cream approximately.

Ingredients:

Sour cream 20% - 400 gr.

Granulated sugar – 6 tbsp.

Vanilla sugar – 1 packet.

Instant gelatin – 10 g.

Cold water – 80 gr.

Cooking process:

1. Separately, it is worth dwelling on the choice of sour cream for such a cream. Looking ahead, it is worth pointing out that the cream will turn out and thicken in any case - this is the merit of gelatin. But how porous and airy it will be depends on the fat content of the sour cream. The best option would be to use a product containing 20% ​​milk fat.

2. Place gelatin in a small container and fill with the specified amount of cold water. Stir and leave for ten to fifteen minutes to swell.When the granules swell, place the container in a water bath and stir the gelatin until it is completely dissolved and a homogeneous liquid is formed. After cooking, let it cool slightly so as not to add it too hot to the whipped sour cream.

3. Place cold sour cream in a bowl, add granulated sugar and vanilla sugar. Let's start whisking the ingredients. The sugar crystals should dissolve and the volume of the mass should double. If the sour cream is of high quality, the mass will turn out noticeably fluffy.

4. Pour slightly cooled gelatin into the whipped sour cream in a thin stream, without stopping working with the mixer. In this way, pour in the entire amount of gelatin. After this, beat the cream for a couple more minutes. The cream is ready. It can be used immediately - it will spread a little, but after cooling the dessert it will definitely set. Or you can put the finished cream in the refrigerator and cool it - then it will be easier to form a high layer between the cakes.

5. The cream looks very beautiful when cut in finished cakes: it is dense and porous, somewhat similar to a soufflé. The mass perfectly retains berries and pieces of fruit - this is a lot of scope for confectionery fantasies.

Bon appetit!

How to make simple sour cream with powdered sugar at home

Simple, popular and everyone's favorite cream for cakes and more. Its delicate soft taste can be easily combined with baked goods made from any dough, and its light consistency allows it to be well absorbed into cakes and make cakes especially juicy. To make sour cream thick without third-party additives, here’s a little secret: you need to hang the sour cream in gauze for several hours.Some of the whey will drain, and the sour cream will become much thicker, denser and at the same time richer in taste.

Cooking time: 20 min.

Cooking time: 20 min.

Servings – 400 gr. finished cream approximately.

Ingredients:

Sour cream 20% weighed – 400 gr.

Powdered sugar – 150 gr.

Vanillin - a pinch.

Cooking process:

1. So, place the sour cream, already weighed out of excess whey, into a bowl. You can immediately see how dense and dense it has become.

2. Beat the sour cream with a mixer at high speed. We work for two to three minutes to add oxygen to the mass and make it more fluffy. You can notice how the volume of sour cream has increased slightly.

3. Pour powdered sugar and vanillin into the whipped sour cream. You should not use sugar instead of powder - there is a risk of leaving sugar crystals undissolved. In addition, with powder the cream turns out more delicate.

4. Beat everything together for quite a long time - five to six minutes. During the process, you will notice that at first the mass was liquid, but over time it became much thicker.

5. The finished cream becomes thick enough to layer cakes. It maintains the layer size between the cake layers. But such a cream is not suitable for placing voluminous decorations on the surface of baked goods - the shapes and patterns will float. You can coat the surface of the cake with cream - some will be absorbed, and some will remain as a light layer on top. For complete alignment, it’s worth looking for another option.

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Homemade creamy cream for cake

If the specific sourness in regular sour cream bothers you, then you should like this option with the addition of cream. The delicate cream balances the sour cream with its mild flavor and adds extra richness.If the proportions and cooking conditions are observed, the cream turns out to be quite thick and very tender. It is not suitable for leveling a cake because of its soft consistency, but it will be ideal for layering cake layers and soaking cakes.

Cooking time: 15 min.

Cooking time: 15 min.

Servings – 800 gr. finished cream approximately.

Ingredients:

Weighed sour cream – 600 gr.

Cream 30-33% - 300 gr.

Powdered sugar – 250 gr.

Cooking process:

1. To get 600 grams of weighed sour cream, you need to use approximately 800 grams of sour cream in its original form. The product must be fresh, without herbal additives and with a fat content of at least 20%.

2. To weigh out the sour cream, place a colander in a bowl and place gauze folded in two layers on it. We immediately send the entire volume of sour cream onto the fabric. Cover the surface with the edges of gauze, slightly lifting them, and put the entire structure in the refrigerator. After four to six hours, some of the whey will disappear, and the sour cream in the gauze will become thicker and richer.

3. Place weighed sour cream, well-chilled cream and powdered sugar into a mixing bowl. It is not recommended to replace the latter with sugar, since there is a risk that not all sugar crystals will dissolve. In the finished cream, this can result in the grains crunching on your teeth – this is not pleasant.

4. We begin to beat the ingredients with a mixer at low speed and gradually increase the speed. We work for about four to five minutes - you will get a fluffy, smooth mass.

5. When the cream begins to leave marks from the whisk, stop beating so as not to disturb the structure of the delicate mixture. You can immediately soak the cake layers with the finished cream or put it in the refrigerator until ready to use.

Bon appetit!

Cream for cake made from sour cream 20 percent fat

With just two ingredients, you can make a delicious cake cream. We are talking about sour cream and powdered sugar. The optimal fat content for such a cream is 20%. The whole peculiarity of preparing the cream lies in the process of preparing the sour cream. It needs to be weighed out - to remove part of the whey from the total mass of the product. When the sour cream has already been weighed, it turns out thick and dense, and all that remains is to beat it with powder for a few minutes.

Cooking time: 10 min. without taking into account the time of weighing out the sour cream.

Cooking time: 10 min.

Servings – 460 gr. finished cream approximately.

Ingredients:

Weighed sour cream – 500 gr.

Powdered sugar – 250 gr.

Cooking process:

1. So that by the time you prepare the cream you already have ready-weighed sour cream, it is worth doing this manipulation in advance. It is convenient to leave the sour cream overnight to remove excess whey, and in the morning you will already have a ready-made mass for the cream. First, place a colander or a suitable sieve in a bowl. We put a two-layer gauze or a regular clean cotton towel on it. Pour sour cream over the fabric.

2. The weight of sour cream will be distributed over the volume of the colander.

3. Raise the edges of the towel and fold them on the surface in the form of an envelope.

4. Place a small weight on top of the folded edges of the fabric. It could just be a plate of the right size. We put the entire structure in the refrigerator and leave it for several hours or overnight.

5. After the specified time, take out the bowl with a colander, unroll the towel and see a thick, dense mass - the sour cream has released excess whey and has become much thicker.

6.Place the weighed sour cream in a mixing bowl and add the entire volume of powdered sugar at once. Beat the ingredients with a mixer at high speed until the powder dissolves and the cream becomes smooth and slightly fluffier. Beating will take approximately five to six minutes. You can immediately layer the cake layers with the finished cream or put it in the refrigerator until ready to use.

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A simple and delicious recipe for sour cream and butter cream for cake

Sour cream and butter cream is good because it has a very rich creamy taste and can hold its shape. Excellent for layering sponge cakes and puff pastries. This cream can be made even if you don’t have a mixer in the kitchen: the mass will still thicken and be dense enough to work with the cake. An important condition is that the sour cream must be of high quality and natural, without vegetable impurities. The same requirement applies to butter.

Cooking time: 20 min.

Cooking time: 20 min.

Portions – 1 kg. finished cream.

Ingredients:

Sour cream – 800 gr.

Butter – 200 gr.

Granulated sugar – 1 tbsp.

Vanillin – a pinch.

Cooking process:

1. The butter must be taken out of the refrigerator in advance and allowed to soften well. You cannot melt the product, as this will completely ruin the appearance and consistency of the finished cream. Place the soft butter in a bowl, cover it with granulated sugar, add vanillin and stir thoroughly. To work, you can use a fork, hand whisk or mixer. It is important to almost completely dissolve the sugar grains. By the way, if you beat with a powerful mixer, the density of the cream will be lower and a certain airiness will appear.

2. Mix sour cream into the butter mixture in portions. You can simply mix it with oil by hand.

3.The finished cream, regardless of the manual or machine method of preparation, is homogeneous. If you run a fork across the surface, there should be a mark. After cooking, put the mixture in the refrigerator to mature. After an hour or two, the cream will thicken noticeably and can already be used to decorate the cake.

4. This cream is very convenient for layering cakes: the mass does not “run away” from the surface and forms a layer well. When the finished cake cools, the layer of such cream takes on a pronounced and rather dense texture - the cut of the cake looks especially beautiful when the cake and cream have contrasting colors.

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Thick sour cream and chocolate cream for cake

This cream is well suited for open type cakes. It forms a stable layer that holds its shape perfectly even when cut. The composition includes chocolate and gelatin - this is a double guarantee of the dense texture of the cream. As for chocolate, when choosing the percentage of cocoa content, you should focus on personal preferences. Some people prefer the pronounced bitterness of cocoa, while others like the delicate taste of milk chocolate. But it’s worth knowing: the higher the cocoa content in the chocolate used, the denser the cream will be.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 600 gr. finished cream approximately.

Ingredients:

Full-fat sour cream – 400 g.

Granulated sugar – ½ tbsp.

Chocolate – 200 gr.

Gelatin – 2 tsp.

Water – 1/3 tbsp.

Cooking process:

1. Cool the sour cream well in the refrigerator before starting work. Place it in a bowl, add granulated sugar and begin to beat everything together at high speed. At this stage, it is important to ensure that the sugar grains dissolve.

2.Place the gelatin in a small container, add the specified amount of water and leave to swell for ten to fifteen minutes. Break the chocolate into small pieces and place in a bowl. To melt it, you can use the microwave, heating it there for ten to fifteen seconds. After each heating, take out the bowl and stir the chocolate. Continue heating until all the product has melted. You can also place a bowl of chocolate in a water bath and melt it on the stove - this will allow you to visually monitor the process.

3. Place the swollen gelatin on the stove and, with constant stirring, bring it to a homogeneous liquid state. Under no circumstances should we allow the mixture to boil. When the liquid is completely homogeneous, remove the container from the stove and let the contents cool to a warm state.

4. Add melted and now slightly cooled chocolate to the bowl of whipped sour cream in two or three additions and mix thoroughly with a whisk until smooth. Lastly, pour in the prepared gelatin in a thin stream and mix well.

5. The cream is ready. Even now, without cooling, it holds its shape. They can be used to layer cakes and form a creamy layer of cakes. After the cream is used in the product for its intended purpose, put the dessert in the refrigerator. After a couple of hours, the mass will set well and become dense.

Bon appetit!