Sour cream - subtleties and tricks. Sour cream cream for cake - step-by-step recipes for making it with butter, cottage cheese, banana or gelatin To achieve the desired result, you must follow the tips

Sour cream - subtleties and tricks. Sour cream cream for cake - step-by-step recipes for making it with butter, cottage cheese, banana or gelatin To achieve the desired result, you must follow the tips

09.01.2024 Complications

Any housewife knows that sour cream for a cake is the most popular option for a delicate and tasty layer. The preparation method completely eliminates heat treatment, so the aromatic mass retains all the beneficial substances found in its main ingredient (sour cream). If we take the traditional recipe as a basis, then limitless possibilities open up for creating new original variations of this simple but incredibly tasty delicacy.

The classic version of sour cream for cake includes only 3 main components. To make your own treat layer, you will need:

300 g sugar;
500 g sour cream;
vanillin (on the tip of a knife).

Method for preparing soft cream:

Pour the sour cream into a clean deep bowl. Before doing this, cool it in advance by keeping it in the refrigerator for several hours. Use a fermented milk product with a fat content of 20-25%. If this is not available, then you can take a more liquid one, and before working, strain through gauze folded in 3-4 layers. The whey will drain and the required fat content will remain.
Beat the sour cream with a mixer. This must be done in stages. You should start with three approaches of 1 minute at low speeds. Then increase the speed.
Without stopping stirring, add sugar in small portions. Wait until the granules are completely dissolved.
Finally add vanillin.

The cream turns out to be light, fluffy, but at the same time thick and very tasty. However, after assembly, the finished product must be kept in the refrigerator for at least two hours.

Sour cream for sponge cakes

For sponge cakes, it is advisable to use richer creams. They saturate the base of the cake well, while maintaining their shape and desired consistency. If you add butter to the traditional recipe, you will get an excellent sour cream for sponge cake. To work you will need:

½ cup sugar (or prepared powder);
150 g each of sour cream and butter.

To get delicious sweetness out of all this, you need to:

Grind the sugar into powder (you can use ready-made).
Pour sour cream into a deep bowl.
Add softened butter to it.
Beat with a mixer until the mass becomes almost homogeneous.
Gradually (one spoon at a time) introduce powder. After some time, the mixture should turn into a thick foam.

There are two important rules to follow in this recipe. Firstly, You don’t need to beat for long, otherwise the sour cream itself will turn into butter. Secondly, we must remember that Sugar partially thins the cream. That is why even those with a sweet tooth should not add too much of it.

Cooking with gelatin

If the classic recipe add a little gelatin, you get sour cream for the cake in the form of a delicate soufflé. The mass will become moderately dense and hold its shape wonderfully. This option is good because you can use a fermented milk product of any fat content to work with. The gelatin will act as a thickener and maintain the consistency of the mixture. For this option you need to take:

250 g sour cream;
100 g powdered sugar;
5 g gelatin;
½ glass of plain water.

Preparing this cream is also very easy:

First you need to use gelatin correctly. Pour it into a bowl, add cold water, and leave to swell. In about 30 minutes it will turn into jelly. Next, in order to dissolve the gelling composition, the dishes should be placed in a water bath and its contents should be heated until completely dissolved with constant stirring. You can't boil it.
While the mixture is cooling, pour the sour cream into a clean, dry container and beat lightly.
Slowly add powdered sugar and continue mixing. If desired, you can add a little vanilla.
Continuing whipping, pour in cool gelatin in a thin stream.

A springform pan is suitable for making the cake. Place the cake in it, pour the prepared cream soufflé on top. Then put the container in the refrigerator and wait a few hours for the dish to harden and compact well.

According to brewing technology

In order for the delicate sour cream to withstand the weight of thick cakes and not sag, it can be slightly compacted using the brewing technique. The result is an ideal layer that not only does not spread, but is also absorbed less than regular sour cream. To obtain this cream you will need:

300 g sour cream;
60 g flour;
200 g butter;
1 raw egg;
20 g vanilla and 120 g regular sugar.

To make sour cream custard from all this, you need:

Grind a fresh egg with sugar in a saucepan.
Add flour to them and mix everything thoroughly.
Pour in sour cream.
Place the saucepan in a water bath. Heat with constant stirring until the mixture thickens.
Add some of the butter (approximately 50 g). In a hot mass it will quickly melt.
Beat the remaining fat (150 g) separately with a whisk into a fluffy foam.
Now you need to add the sour cream mixture in small portions (3 spoons each), continuing to intensively combine the components of the dish. The finished composition is tender and fluffy.
Place the mixture in the refrigerator for 2 hours.

After this procedure, the cream will become denser and will hold its shape perfectly.

Delicious sour cream for honey cake

A classic honey cake is a cake consisting of thin cake layers with a characteristic aroma, soaked in delicate cream. After cooking, the delicacy simply melts in your mouth. At home, it is better to make custard cream for honey cake with sour cream. The mass turns out tender, homogeneous and soaks the crumpets well. Cream ingredients:

500 g of pre-prepared sour cream;
90 g butter;
110 g regular sugar.

How to prepare this cream correctly:

The first thing you need to do is make the sour cream. Remove excess liquid from it. To do this, place a colander in a plate and place gauze on it, folded in 3-4 layers. Pour in the product and connect the edges of the fabric at the top. Then place the dishes in the refrigerator for 12 hours. The result will be so-called weighed sour cream.
Now it should be placed in a saucepan, add sugar, and keep the container in a water bath for an hour and a half. The mixture must be stirred every 10 minutes.
Finish heating, add oil to the resulting contents of the dish, carefully combine all components with a whisk until smooth.

As soon as the cream has cooled, you can safely coat the cakes with it.

With added cottage cheese

For variety, you can add cottage cheese to the sour cream for the cake. The mixture will acquire a pleasant, characteristic aroma and will be in perfect harmony with the fresh biscuit. To work you will need:

400 g cottage cheese (fat content not less than 6%);
300 g sugar;
400 g weighed sour cream;
10 g vanillin.

Even an inexperienced housewife can handle preparing the cream:

Pass the cottage cheese through a sieve. The consistency should be homogeneous, without grains.
Grind the sugar into powder. A coffee grinder is ideal for this. In principle, you can take ready-made sweets.
Mix cottage cheese thoroughly with sour cream.
While beating the products with a mixer, slowly add sugar, first combining it with vanillin.

In just a few minutes the cream will reach the desired texture, when when tilting the dish the mass will not flow freely along its edges.

Chocolate flavored

Alternatively, you can make sour cream for the cake with chocolate flavor. In this case, the following set of products is required:

0.5 kg thick sour cream;
100 g sugar;
10 g vanillin;
30-75 g cocoa powder.

There are two ways to make this cream:

First, get the usual sour cream mass by whipping, then add the required amount of cocoa. Most often, housewives do just that.
A lush composition can be made a little differently. First, thoroughly grind all the sugar with cocoa powder to a homogeneous “dust”. Then add separately whipped sour cream in parts.

Both options are good in their own way, so you can choose the method that you like best. The main thing is not to get carried away with the amount of cocoa so that the cream does not become bitter.

Sour cream with condensed milk

There is another simple but very interesting type of sour cream. It contains only three components: dairy product, vanilla and condensed milk. In fact, the entire cooking process consists of combining them correctly. In this case, sugar is not used at all. It is completely replaced by condensed milk. Cream composition:

0.5 liters of sour cream (fat content not less than 25%);
1 can (380 g) condensed milk;
a little vanilla.

The process consists of two stages:

Pour the sour cream into a bowl and beat with a mixer for 7 minutes. at high speed of the device.
Add condensed milk along with vanilla. Continue the process for another 2 minutes.

The result is a soft and incredibly aromatic sour cream with condensed milk. This sweet and sour layer is ideal for any baked goods. To make the composition thicker, it is better to take a boiled sweet product. You can prepare it yourself. True, this will take a lot of time. The condensed milk will need to be boiled for about 2 hours and then cooled.

What makes sour cream cream thick?

Sour cream is an excellent way to decorate any cake. However, sometimes the mass turns out to be too airy. With such a consistency, it will not be able to hold its shape, but it is capable of leaving the confines of the cake. To prevent such a problem, you need to know how to make sour cream for a cake thick. Experienced housewives advise taking into account several recommendations:

Use only full-fat sour cream. This indicator directly affects the consistency of the cream.
In some cases, this component should be further strained to remove excess moisture. To do this, the product can be poured onto gauze folded in 3-4 layers and placed in a colander (or sieve) for 10–12 hours. The cream from such “weighed” sour cream will turn out much thicker.
Prepare cream using gelatin. This option is already described in detail in one of the recipes.
Add a little flour or starch to the practically formed fluffy composition.
Before using, keep the cream in the refrigerator for at least half an hour.
Add regular thickeners to the recipe, which are sold in any grocery store.
Add a little quality butter to the mixture. It makes the finished mass more dense and stable.
Add cottage cheese to other products. Before use, it must be rubbed through a sieve. The cream turns out thick, satisfying and, importantly, low in calories.
Use dry instant pudding as a thickener.

Any of these options will help you make homemade cream based on sour cream of the required consistency, fragrant, and easy to use.

No similar materials

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”. It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce 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 its ease of preparation and availability of ingredients. It is especially popular for honey cake and sour cream biscuits. 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 a high-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 they are all similar in application.

These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping 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 are 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 for 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. The finished mass should be placed in a 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 cooled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of beating, 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. To the standard ingredients add a regular can of 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 beaten for another 10-15 minutes until a fluffy, 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 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, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.

Sour cream has many benefits. The first is ease of preparation. To make it, you don't need to have any special culinary skills. The second is the availability of components. Third - versatility, the amount of sugar can be varied to suit your taste. The big plus of the recipe is that it is suitable for any cakes. Even if they are overdried, sour cream cream will save the situation and make the cake soft.

How to properly prepare sour cream for a cake

To prepare the sour cream cream for the cake, you will need sugar and vanillin. This is a classic recipe base. Confectioners often use it, supplementing it with many components. It is preferable to use sweet powder - it dissolves faster and will not creak on the teeth. It is better to sift the powder - this will make the cream more airy.

Before starting the process of creating sour cream cream for the cake, you should prepare the necessary tools. These include:

Dishes for whipping - you can use plastic, aluminum or glass. The main thing is that it is tall, voluminous and cool. To do this, put it in the refrigerator for 1 hour.
Mixer. You can use a blender with a whisk. It is also better to put the nozzles in the cold.
Clean gauze. It is needed to separate the serum from the base.

Properly prepared sour cream for a cake has a delicate texture and thick consistency. Ideally, the finished mass retains its shape in the cold for at least 2 hours. After proper whipping, drops of dessert should not flow from the mixer attachments. Along with the powdered sugar, you can add 3 drops of lemon juice - this will make the process of dissolving the sugar go faster.

How to whip sour cream

The fermented milk product for preparing the impregnation must be fresh and natural. Fat content – 30 percent, no less. Use chilled sour cream - this will prevent the mixture from spreading. It is also advisable to cool the mixing bowl. Homemade product must be whipped carefully so that it does not turn into oil. The process begins with low mixer speeds, which gradually increase. Everything takes 10-12 minutes. Bulk ingredients are added when the mass begins to thicken, and liquid ingredients are added before cooking begins.

Sour cream cream for cake has its own preparation nuances. Its only drawback can be considered the instability of the finished mass. Therefore, impregnation is used mainly for layering the cakes. But you can use the recipe to decorate a cake or as an independent dessert. To do this, you need to add pectin, agar or gelatin. Instant cream thickeners are suitable.

There is another method using which you can get a thick cream from sour cream and powdered sugar. For this you will need clean gauze. It should be folded in 2-3 layers, placed in a colander and sour cream placed on a cloth. Then the gauze is tied, hung or left in a colander for 7-8 hours. This will allow the whey to separate. The cream from such a product is guaranteed to be correct.

Sour cream recipe

You can create several versions of sour cream cream for a cake with different additives. This base is also used to prepare custard mixture. The addition of chocolate, honey, dried apricots and other components is carried out at the whipping stage. To do this, you need to combine a small part of the base mass with the desired ingredient, then manually introduce the resulting mixture into the main part of the product. Study famous recipes with various additives.

Classic made from sour cream and sugar

Characteristics

Time: 15 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 299 kcal per 100 g.
Purpose: for layering cake layers; dessert
Cuisine: Russian.
Difficulty: easy.

Cake cream made from sour cream and sugar is basic. It is very tasty, light and even healthy. It's not difficult to prepare. This mass is used to coat hygroscopic cakes - shortbread, honey. This cream can be a wonderful independent dessert, especially with fruit. According to the recipe, sugar can be replaced with powder. This will not change the taste, but you will have to beat less.

Ingredients

sour cream 30% - 500 g;
sugar – 200 g.

Cooking method

Place the cooled fermented milk product in a deep bowl. It also needs to be pre-cooled.
Place sugar in the same container.
Start working with the mixer at the lowest speed. Gradually the speed needs to be increased.
When the mass begins to form stable peaks, about 7-8 minutes will pass, turn off the mixer. The finished cream should not drip or flow.

Characteristics

Time: 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 490 kcal per 100 g.
Purpose: for cake
Cuisine: Russian.
Difficulty: easy.

It is best to add condensed milk to sour cream for sponge cake. It makes the cakes more moist, which is ideal for porous dough. This mass is also well suited for “Napoleon” and shortbread. It is best to take high-quality condensed milk, like fermented milk products, then the result will delight you with its delicate, sweet and sour taste.

Ingredients

condensed milk – 1 can;
sour cream – 500 g;
lemon juice – 50 g;
cognac – 1 tbsp. l.

Cooking method

Place the sour milk in the cold first. Then place it in a container and start whisking.
Wash the lemon, squeeze out a couple of tablespoons of juice. It must be added along with cognac when the mixture is almost ready.
Pour in the condensed milk in a thin stream, constantly whisking the mixture.
The cream is ready as soon as you see a thick, fluffy foam.

With boiled condensed milk

Characteristics

Time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 430 kcal per 100 g.
Purpose: for baking.
Cuisine: Russian.
Difficulty: easy.

Fermented milk product and boiled condensed milk are ideal for each other. The components create an excellent texture for greasing cakes - sponge and pancake. Use cream to fill eclairs. If you add fruit syrup, you will get a wonderful dessert - not cloyingly sweet, but with a slight sour taste.

Ingredients

boiled condensed milk – 1 can;
sour cream – 400 g;
thickener – 10 g.

Cooking method

Place rich, cold sour cream along with boiled condensed milk into a cup.
Beat for 3 minutes at low speed, gradually increasing it.
5 minutes after the start of the process, add the thickener and continue whisking for another 1 minute.
The fluffy cream for eclairs is ready. If a layer is needed for a cake, punch the mixture for 30 seconds at high speed. The foam will settle and the mass will be easy to work with.

Gelatin based

Characteristics

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 207 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

A recipe for cream with gelatin helps out when you don’t have time to weigh out the base ingredient. It is suitable for almost all cakes. With gelatin you can create delicious, original desserts. It is important to use powdered sugar - it is easier to mix the cream with it, and it turns out more delicate than with sugar. Gelatin helps keep the mass in shape. It also strengthens joints, which benefits health.

Ingredients

water – 100 g;
sour cream 20% – 400 g;
gelatin – 15 g;
powdered sugar – 100 g.

Cooking method

Pour gelatin over warm water for 12-15 minutes. Do not exceed the recommended amount, otherwise you will end up with a soufflé.
Then start whisking the fermented milk product together with the powdered sugar. Time - approximately 5 minutes until a paste-like mass is obtained.
Place the swollen gelatin in a water bath. It must be stirred until it dissolves, but do not bring to a boil. Then cool the liquid.
Turn on the mixer again, add gelatin little by little and beat at medium speed.
It is better to use the cream before the gelatin begins to harden. If you are making a separate dessert, divide the mixture into bowls and put it in the refrigerator.

Butter-sour cream

Characteristics

Time: 15 minutes.
Number of servings: 1 person.
Calorie content of the dish: 362 kcal per 100 g.
Purpose: layer for cake, filling for cakes.
Cuisine: French.
Difficulty: easy.

Very soft, tasty cream. Adding oil makes it fluffy and thick. The impregnation goes well with honey cakes. The cream is used to fill wafer rolls and cakes – baskets. When working, it is advisable to use a fermented milk product with sourdough - it is tasty and natural. Preparation will not take much time, and the result will be a stunning dessert.

Ingredients

Butter 82% – 150 g;
sour cream 15% – 300 g;
powdered sugar – 150 g.

Cooking method

The oil must be removed from the refrigerator and brought to room temperature. Never melt it in the microwave.
Place the butter in a tall cup and beat it for 3 minutes.
Then add powder and sour cream. Increase the mixer speed to maximum. When the mass increases in volume, turns white and thickens, turn off the device.

Sour cream and curd

Characteristics

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 232 kcal per 100 g.
Purpose: layer for cakes, dessert.
Cuisine: world cuisine.
Difficulty: medium.

Adding cottage cheese to the basic recipe makes the cream not only tasty, but also healthy. A child will definitely like such a hearty dessert, even if he doesn’t like fermented milk products. The recipe is economical in terms of financial and time costs. Suitable for any test. Pairs especially well with “Milk Girl”, “Napoleon”, and “Honey” cakes.

Ingredients

cottage cheese – 200 g;
sour cream – 200 g;
sugar – 200 g;
vanilla – 10 g.

Cooking method

To obtain a homogeneous consistency, grind the cottage cheese with a blender or grind using a sieve.
Sour cream must be weighed before use to remove excess moisture.
Combine the fermented milk product with sugar in a container, whisk until the latter is completely dissolved.
Then add chopped cottage cheese and vanilla. Run the mixer until the mixture becomes thick. The finished mass should be refrigerated for 30 minutes.

Sour cream banana

Characteristics

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 190 kcal per 100 g.
Purpose: dessert, cake filling.
Cuisine: Russian.
Difficulty: medium.

This option is an excellent solution for a children's party. This mixture can be layered into sponge cakes, cake layers (“Smetannik”, “Pancho”), and served in bowls with fruit. The recipe is suitable for soaking curd pudding. A product with such a filling must be left in the cold for 1-2 hours - then the taste of the cream will be fully revealed.

Ingredients

Ripe bananas – 160 g;
sour cream 20% – 250 g;
lemon juice – 5 ml;
powdered sugar – 60 g.

Cooking method

Peel a couple of bananas and pass them through a blender until pureed. You can simply mash it with a fork - then you will feel pieces of fruit.
Mix the cooled sour milk with powdered sugar until stable peaks appear.
Add banana puree to the container. Beat at high speed for another 3 minutes.
Add lemon juice 30 seconds before the end of kneading.

Characteristics

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 302 kcal per 100 g.
Purpose: filling for cakes.
Cuisine: Italian.
Difficulty: medium.

The recipe will help you get a rich, creamy taste. The protein mass is used to fill tubes and layer cakes. Preparation is not the fastest or easiest, but the result is worth the effort and time. Eggs must be fresh, and the fermented milk product must be fatty. The consistency of the resulting mass makes it indispensable for decorating cakes. To increase density, add fruit.

Ingredients

Egg whites – 4 pcs;
sugar – 250 g;
water – 10 ml;
sour cream 30% – 250 g.

Cooking method

Place water on low heat, add sugar and cook syrup.
The whites must be beaten chilled. At the beginning of mixing them, add the syrup a few drops at a time.
Beat cold sour cream in a separate bowl until thick, then carefully, in small portions, add it into the protein mixture using a spatula.
The prepared mass must be used immediately and cannot be stored.

With chocolate

Characteristics

Time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 202 kcal per 100 g.
Purpose: dessert, filling for baked goods.
Cuisine: European.
Difficulty: medium.

Sour cream and chocolate cream has a viscous, silky texture. It is used when filling cakes and layering cake layers. To obtain a thicker consistency, the resulting mass must be cooled. Dark chocolate is used as the main additive, but in extreme cases it can be replaced with cocoa powder.

Ingredients

bitter chocolate – 150 g;
powdered sugar – 300 g;
sour cream 20% – 150 g;
butter – 50 g;
vanillin – 5 g;
salt – 2 g.

Cooking method

Break the chocolate into pieces and combine with butter. Heat in a water bath until the chocolate dissolves. Cool the resulting mixture to room temperature.
Beat the sour cream at medium speed, adding 1 tablespoon of powdered sugar into it.
Next add salt, vanillin, melted chocolate.
Continue beating the mixture until smooth.

Custard sour cream Ice cream

Characteristics

Time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 258 kcal.
Purpose: filling for confectionery products.
Cuisine: world cuisine.
Difficulty: medium.

This recipe is a variation of the “Ice cream” buttercream. It got its name because of its similarity to the ice cream of the same name. By replacing cream with sour cream, you can get a dessert that is lower in calories and more budget-friendly. Used as a filler for sand baskets, decorating cupcakes, and to level the surface of the cake before applying mastic.

Ingredients

chicken egg – 1 piece;
butter – 120 g;
sour cream 25% – 370 g;
flour – 105 g;
vanillin – 5 g.

Cooking method

Mix the fermented milk product with the egg at low mixer speed.
Add sugar, flour, vanillin into the mixture without stopping the mixer.
Then place the resulting mixture in a water bath. Cook everything over low heat, stirring constantly, until thickened - 10 minutes.
Next, cool the mixture. Add the butter, pre-ground with a blender, into it in small portions.
At the end, mix the mixture and refrigerate.

Video

To begin with, I want to give a couple of tips on how to make good sour cream.
Take high fat sour cream - 20%, or better yet 30%. Do not use fresh sour cream, it is very liquid even with high fat content. Remember how you bought village sour cream? At first it is like cream, but once it sits, it becomes almost like butter. The principle is the same here. Therefore, for the cream, I take sour cream in bags (this is more economical) and the one that is already 3-4 days old. Sometimes when I take this kind of sour cream, it is already quite thick, and I don’t even weigh it out.

Now specifically - how to weigh out sour cream:

Take a saucepan and place a large sieve or colander in it (make sure it stays well on the sides). Place a clean waffle or linen towel in a sieve and add sour cream. Here's a nesting doll :) Some people tie the towel in a knot on top and put something high to which they tie the knot. In my opinion, these are unnecessary difficulties. I just fold the edges of the towel and cover the sour cream with them so that it does not dry out.
Next, this whole little town needs to be put in the refrigerator, otherwise the sour cream will turn sour. If your sour cream is quite fatty, then about 2 hours is enough. If it's liquid, it will take longer. You can leave it overnight if you are not in a hurry to prepare the cream.
How do you know if enough water has come out of sour cream or not? Remove the sieve with sour cream from the refrigerator and unscrew the edges. Take a fork and swirl it around the sour cream. If there are traces left from the tines of the fork that do not “flow”, that is, the sour cream holds its shape, then the sour cream is ready and you don’t have to keep it any longer; if not, cover it again with a towel and put it in the refrigerator.
Tip: due to the fact that excess water has come out of the sour cream and it has become denser, more of it may be used for the cake, so take it with a reserve, as a last resort, then use it for other baked goods or make a dessert with berries and chocolate. Such sour cream will definitely not go to waste on the farm;)

PySy: the towel after sour cream, by the way, is easy to wash)