Sour cream

Sour cream is not as popular as it is made from butter or protein. And the whole point is his instability. But there are desserts in which only sour cream is used - “Zebra”, “Tenderness” or “Honey Cake” cake. Thanks to its own mixture, the cream perfectly saturates the shortcakes.

Sour cream can be modified by adding gelatin or agar-agar, in which case you will get a tender dessert, or you can assemble a cake with layers of cream equal to the thickness of sponge cakes. It will turn out beautiful and tasty, but again for a short time. Still, sour cream is intended for something else.

In order for the cream to come out truly lush, tender and velvety, you should adhere to certain fundamental rules:

It is better to take homemade sour cream for the cream. If you don’t have this ability, buy sour cream in the store with a high fat content, at least 30%, but under no circumstances should it be called a “sour cream product”; nothing good will come out of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on cost, shelf life, product composition and the integrity of the producers (it’s great if your region has its own milk processing plant, there is hope that local products are better than imported ones);
To make the sour cream whip easier and fluffy, use sweet powder instead of sugar. Focus on weight, because powder is even smaller in volume than sugar. If you miss, it will turn out very sweet;
The sour cream should be cooled very well before whipping;
And, perhaps, the most important thing is that the sour cream must be the freshest.

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

Sour cream – base with sweet powder

Ingredients:
2 cups.
sour cream, 4 tbsp.
sweet powder, 5 g vanilla sugar.

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

Sour cream – base with sweet powder (other method)

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

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

Sour cream with gelatin

Ingredients:
1 cup.
sour cream, 4 tbsp.
sweet powder, 1 tsp. gelatin.

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

Sour cream – base with sugar

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

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

Sour cream

Ingredients:
4 tbsp.
sour cream 30% fat, 1 cup.
cream 20% fat, 2 tbsp.
sweet powder, 1 packet of vanilla sugar.

Production:
Combine chilled cream and sour cream, place the bowl with crushed ice or cool water with ice and beat at low speed with a mixer until fluffy. Evenly, without ceasing to beat, add the sifted sweet powder and vanilla sugar and beat at high speed until a homogeneous fluffy mass.

Sour cream and butter cream

Ingredients:
1 cup.
sour cream, 1 cup.
milk, 1 cup.
butter, 1 cup.
sweet powder, flavorings - to taste and desire.

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

Sour cream with walnuts

Ingredients:
700 g of fresh fat sour cream,
1 cup.
sugar, 100 g walnuts,
cognac or rum.

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

Sour cream with cottage cheese and nuts

Ingredients:
250 g of fresh fat sour cream,
200 g of fresh cottage cheese,
100 g of sweet powder,
1 cup. all nuts.

Production:
Combine sour cream and cottage cheese and beat until fluffy. You can rub the cottage cheese through a sieve in advance (just do not put the cottage cheese through a meat grinder). Continuing to beat, add sweet powder. Add chopped nuts (walnuts, peanuts, cashews) fried in a dry frying pan to the finished cream.

Sour cream for cake - ordinary recipes

Each housewife has her own sacred recipe for a delicious homemade cake, which she treats to family and friends. And she also understands that baking a biscuit is only half the battle. Impregnation, cream, and various additives play a huge role.

Sour cream for sponge cake is one of the favorite options of all chefs. Affectionate, light, tasty and easy to make at home. Let's look at a few recipes.

Regular sour cream
Ingredients:
Manufacturing:
Sour cream for sponge cake
Ingredients:
Manufacturing:
Sour cream and butter cream for cake
Ingredients:
Manufacturing:
Sour cream with coffee and cocoa for cake
Ingredients:
There are two possible manufacturing options:
Useful tips

Regular sour cream

The most common sour cream recipe perfectly saturates the finished biscuit, has a pleasant taste and delicate thickness.

How to prepare sour cream?
It is important to know that sour cream must be fat, above 25% and thick. The fattest and most natural can be purchased from farmers. But not everyone has the opportunity to purchase it. And under no circumstances should this milk product be sour or bitter. Otherwise the cake will be ruined. It is better to grind the sugar into powder for quick whipping.

Ingredients:

400 g sour cream;
150 grams of sweet powder;
vanillin to taste;
1 teaspoon thickener (if needed).

Manufacturing:

Place store-bought sour cream in cheesecloth and let the excess water drain for three hours. Later you need to cool it by placing it in the refrigerator. The rustic product only needs to be cooled; nothing needs to be drained.
Place the sour cream in a cup and add the sweet powder in parts, whisking thoroughly with a mixer at medium speed. Beat until smooth.
You can add vanillin at the end if you want to change the taste. If the mixture is not quite thick, add a thickener and beat again.

Sour cream for sponge cake

Sour cream is perfect for sponge cake. Delicate taste, combination with any additives in the form of nuts, berries, fruits or chocolate - the imagination is limitless. You can offer several options for biscuit cream.

Ingredients:

400 g of cottage cheese;
400 g sour cream;
150 grams of sweet powder or small sugar;
vanilla to taste.

Manufacturing:

It is better to rub the cottage cheese through a sieve to obtain a homogeneous mass. Beat the prepared sour cream with cottage cheese and sugar until a suitable mixture of cream is obtained.

Sour cream and butter cream for cake

Butter {on its own} gives thickness and shape, and when combined with sour cream it acquires a unique taste. The nuts go with it - the perfect interior for a cake.

Ingredients:

700 g sour cream;
1 cup of sugar;
200 g butter;
citric acid taste.

Manufacturing:

Chop the butter with a knife, let it sit and soften.
Mix sugar and butter, beat with a mixer until dissolved and white.
Add sour cream and continue whisking. You can add a little citric acid for taste, but do not overdo it so that the cream is not sour.
If you want something special, you can add three tablespoons of cocoa to the butter and get a gentle coffee color to the buttercream.

Sour cream with coffee and cocoa for cake

There is a version of chocolate cream without butter and chocolate. Or coffee, depending on your desire. We take an ordinary sour cream recipe and turn it into chocolate and coffee magic.

Ingredients:

sour cream - 400 gr;
sugar - 150 gr;
cocoa - 2-5 tablespoons depending on the taste or coffee;
vanillin.

There are two possible manufacturing options:

Some people prefer to combine cocoa with the finished cream, while others prefer to grind cocoa with sugar, then beat with sour cream until thick.
If you are lovers of coffee taste, then it would be better to take instant coffee, it will give a special color and smell. But the main thing is not to overdo it. Otherwise the cream will be bitter.

Useful tips

Let's remember - to create a tender and airy cream, it is important:

sour cream must be thick, fatty, fresh, not sour and chilled;
For impregnation of cakes, it is better to use the traditional production method, it is the most watery;
sour cream goes well with berries and fruits, so you can add any savory additives between the shortcakes or for decoration to the cakes;
It is better to grind the sugar into powder in advance, so it will dissolve faster.

Any sour cream will be the most delicious decoration for your table, be it a cake, fruit dessert, or pastry. The abundance of recipes and production options only spurs the pastry chef’s imagination to create the latest culinary masterpieces.

Faithful sour cream: 5 basic rules for making

Friends, everyone probably loves cakes, rolls, pastries, and some housewives pamper their households and guests with homemade pastries. And the most popular cream for such desserts is sour cream. Now I want to share with you the secrets of making it - tell you how to create the right sour cream.

In order for the cream impregnation for cakes and pastries to come out savory, tender, airy, it is necessary to correctly select sour cream and sweet powder for the cream, it is equally important to prepare the equipment for whipping, and correctly set the speed and time of whipping.

Let's get acquainted with all these subtleties and aspects, and later we will look at the recipe for making sour cream in its traditional version.

The main rules of delicious and tender sour cream
Traditional recipe for sour cream for cake
Preparing sour cream
Video recipe for making sour cream for cake
Video recipe for sour cream with thickener

The main rules of delicious and tender sour cream

To prepare the perfect sour cream, you must follow 5 main rules:

You only need to take the freshest natural sour cream, the fat content of which should not be below 25%, and sour cream with 30% fat content is considered absolutely the best for cream. And homemade sour cream is perfect.
Before you start whipping the cream, you need to keep the sour cream, a whisk for whipping and the bowl in which you will prepare the cream in the refrigerator for 3-4 hours.
If you want the cream to be as airy and tender as possible, then you need to remove excess water from the sour cream. This can be created in the following way: attach a waffle towel to the pan (it must be clean and ironed) so that in the very center of the tissue (the structure of tissues of living organisms is studied by the science of histology) there is a depression. Pour in the sour cream and cover the pan with a lid. Place it in the refrigerator for 3 hours. After this time, you will see that excess whey (which from time to time appears in a glass of sour cream when it sits in the refrigerator for a long time) will be absorbed into the tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) of the towel and will drain to the bottom of the pan.
When purchasing sweet powder for making cream, be sure to pay attention to the composition indicated on the package. It is fundamentally! It is necessary to obtain a product without unnecessary additives: potato starch and silicon dioxide - additive E-551. Since all these fillers (they are added to the sweet powder as anti-caking agents) interfere with the rapid dissolution of sugar, and during this period of time the sour cream has time to heat up and therefore whips up worse.
Beat the sour cream at the highest speed of the mixer, depending on the mixture you want to get. Evaluate visually, but on average the time for whipping sour cream ranges from 5 to 12 minutes. You will see that the mass has increased in volume and will become thick, reminiscent of cream.

Traditional recipe for sour cream for cake

The classic version of sour cream contains only two ingredients - sour cream and sugar. It is better to take full-fat sour cream (25-30% fat), and use sweet powder instead of sugar. If desired, you can add a pinch of vanilla sugar.

Ingredients:

Sweet powder - 200 g
Sour cream (30% fat) – 500 g

Preparing sour cream

Let's take the cooled sour cream, whisk and bowl out of the refrigerator (remember that you need to let them cool completely).
In a bowl (you need to take it or another bowl for whipping with high edges), first place the sour cream and beat it a little with a mixer.
Add sweet powder to the sour cream and beat with a mixer until it becomes a fluffy cream. You will see that its size has increased in the bowl and it will no longer spill over the edges.

You can also check the thickness this way: lift the whisk; the cream should not drip from it - this can be clearly seen in the photo.

Now you have learned how to properly prepare sour cream. You can use it for your favorite and delicious homemade baked goods: cake, pastries and other sweet desserts.

Video recipe for making sour cream for cake

I suggest watching a video recipe for making cream from sour cream, using the method of preparatory filtration of sour cream from whey for several hours.

Video recipe for sour cream with thickener

I propose to look at another method of making sour cream - with a thickener, with the help of which the cream comes out as a thick mixture.

See recipes for sweet dishes on Savory Kitchen:

Sponge roll with pumpkin and sour cream

Rolls with custard.
How to choose and defrost puff pastry correctly

Sour cream

The most common version of sour cream is sour cream whipped with sugar. With all this, the thickness of such a cream depends on the amount of added sugar and whipping time. You can beat the sour cream and sugar by hand, or better yet, using a blender. The main thing is not to overdo it in this matter. The cooking time for a suitable cream mixture ranges from 10 to 15 minutes at medium speed. In addition to sugar, cream, eggs (yolks) are often used for sour cream, dried fruits (prunes, dried apricots), fresh berries or fruits are added.

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