Top 6 most successful recipes for sour cream with gelatin for sponge cakes

Hello dear readers! Now we will prepare delicious sour cream with gelatin for a sponge cake. It doesn't ask for a lot of ingredients, and the manufacturing process is quite fast. But in order for the cream to come out beautiful and tasty, it is necessary to strictly follow the manufacturing technology. In this article I will share the secrets of making it and give 6 of the best recipes with photos for every taste.

Introduction to the topic

Sour cream often comes out very watery. This leads to the fact that it cannot be spread at a suitable width, and after some time the layer begins to flow off the cakes.

A good solution is to use gelatin as a thickener. With it, the layer holds its shape perfectly and can even be used to decorate a cake. When making a cake with fruit, a cream with a thickener will hold pieces of fruit on the surface and will not give streaks from leaked juice.

Gelatin makes the cake the most useful because it has a beneficial effect on the joints. There is also no need to consume very fatty sour cream and a lot of sugar. The thickener will provide the missing density. This reduces the overall calorie content of the product, and at the same time the possibility of gaining extra pounds.

Manufacturing secrets

To make the cream the most fluffy, use chilled ingredients. It is also better to cool the container in which you will beat the mixture.
If you want to reduce the whipping time, replace the sugar with sweet powder.
Heat the gelatin until dissolved over low heat, but do not boil, otherwise it will lose its characteristics.
The gelling solution must be cooled to 25-35 degrees before adding to the base. Then mix until smooth with 3 tablespoons of base and only later add to the general mixture. Otherwise, mucus lumps may form.
To prevent the layer from coming out liquid, you need to take no more than 5 grams of water for any gram of gelling agent.
While whipping the consistency, add any of the following components in doses and mix moderately with a blender or mixer at low speed.
It is better to take sour cream with a fat content of 20-25%.

The best recipes

Recipe 1

The following ingredients are required for production:

Sour cream – 400 ml.
Sugar – 50 g.
Gelatin – 10 g.
Water – 50 ml.
Vanillin – 1 g.

First, mix gelatin with warm water. When it swells, place it in a water bath until dissolved. Then cool to room temperature.

While the thickener cools, beat sour cream with sugar and vanilla. Then add the thickener solution evenly into the base, continuing to whisk. Place the mixture in the refrigerator for 45 minutes until it reaches the appropriate density. Now the cream is ready for use.

Recipe 2

Here the additional ingredient is condensed milk.

Condensed milk – 210 ml;
Sour cream – 210 ml;
Gelatin – 10 g;
Water – 50 ml;
Sugar – 30 g.

The cream is prepared as follows:

Prepare the gelling solution as in recipe 1.
Mix sour cream and sugar until smooth.
Add condensed milk and beat again.
Carefully add the cooled thickener, stirring constantly.
Cool the finished cream in the refrigerator for 1-2 hours before applying.

Recipe 3

Sour cream – 240 ml.
Cream – 100 ml.
Sugar – 70 g.
Gelatin – 1 tsp.
Vanillin – 2 g.

In a small bowl, mix gelatin and cream. As the mixture swells, heat it over low heat until dissolved, stirring occasionally. Then turn off the heat and leave the solution to cool.

In another bowl, whisk the other ingredients. Then carefully introduce the thickener, stirring thoroughly. Cool the mixture for several hours in the refrigerator. Now you can soak sponge cakes with it.

Recipe 4

The composition of this cream includes cottage cheese, so it can be called sour cream and cottage cheese.

For production you need:

Sour cream 300 g.
Granulated sugar 60 g.
Cottage cheese 190 g.
Gelatin 10 g.
Vanillin 1 g.
Water 50 ml.

Recipe 5

In addition to sour cream, yogurt will also be used as the main component.

To make the layer you need:

Yogurt – 250 ml;
Sour cream – 140 ml;
Gelatin – 17 g;
Water – 70 g;
Granulated sugar – 55 g.

We prepare the layer as follows.

Prepare the gelling solution and set it to cool.

In a separate bowl, whisk all other ingredients. Without stopping whisking, pour the thickener into the yogurt mass in a narrow stream. After homogenizing the consistency, place it in the refrigerator for 1 hour.

The yogurt inside is ready.

Recipe 6

For those who do not like gelatin or do not want to bother with it, there is a layer option without gelatin. It consists of only 3 ingredients:

Sour cream – 420 g.
Sugar – 75 g.
Vanilla sugar – 1 tsp.

The sour cream must be very cool, to about 1-2 degrees. Beat it until a stable fluffy foam forms. Then add sand and vanilla and beat again. The inside is ready.

These are all the recipes that I wanted to tell you about now. Cook with pleasure, experiment and be sure to subscribe to articles with recipes. If you have signature recipes or useful tips, share them in the comments.

Sour cream with gelatin

Ingredients

Sour cream (20%) – 800 g

Sweet powder – 150 g or to taste

Milk (water) – 70 ml

Vanillin - to taste

For dessert:

Sour cream (15-20%) – 400 g

Milk (water) – 35 ml

Sweet powder – 60 g

Berries or fruits – optional

286 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Sour cream with gelatin is quite popular in home cooking. It is perfect not only for the design of cakes and pastries, but also as a dessert.

The cream comes out thick, with a gentle mixture. It is quite quick and easy to prepare.

To prepare sour cream with gelatin for a cake, prepare the products according to the list.

Pour gelatin into a small container, fill it with milk or water, mix and leave for 30-40 minutes to swell. I advise you to pour gelatin with milk, then the cream will turn out to be the most tender mixture. We heat the swollen gelatin using a method that is convenient for you: on the stove or in the microwave, but do not boil. Then cool until warm.

In another container, mix sour cream, sweet powder and vanillin. Beat with a mixer at medium speed for 2-3 minutes.

Continuing to beat, pour the gelatin, cooled to a warm state, into the cream in a narrow stream. Mix until smooth at medium speed for 1-2 minutes.

The most delicate sour cream with gelatin is ready.

To layer the cakes, we use it right away. To design the cake, the cream needs to be cooled in the refrigerator. As soon as it starts to “set” a little, put it in a pastry bag and decorate the cake.

Sour cream with gelatin can also be served as a dessert. As the sour cream mass begins to “set”, put the cream in vases, layering, if desired, with berries or pieces of fruit, and put them in the refrigerator to stabilize.

Sour cream with gelatin

Almost all housewives have heard about the advantages of sour cream with gelatin for a cake, and above all, they include the ability of the most delicate cream mass to maintain a suitable shape. This cake looks more win-win due to its originality and height growth. But few dare to prepare cream from sour cream and gelatin without the help of others. And quite in vain, the step-by-step recipe below will reveal all the individual aspects of creating a unique dessert.

Recipe for cake cream made from sour cream and gelatin

Ingredients:

fresh sour cream with a fat content of about 20% - 400 g;
sugar - 5 tablespoons / sweet powder - 4 tablespoons;
gelatin - 1.5 teaspoons;
warm boiled milk - 1/2 cup;
vanillin - to taste.

Manufacturing:

Place gelatin in a small container and pour warm liquid, stir and leave aside for 30 minutes to swell.
Place the container with gelatin in a water bath, cook, stirring constantly until the gelatin particles are completely dissolved and a homogeneous mass is obtained. Let the resulting mixture cool until warm (but not cool).
Before thickening the sour cream with gelatin, beat the sour cream with sugar/sweet powder using a mixer until a uniform fluffy texture is formed.
Add vanillin to the sour cream-sugar mixture, and while continuing to beat, add the dissolved gelatin mixture evenly in portions. Beat for several minutes until the mixture acquires a light beige-creamy color. Place the resulting mass in the refrigerator.
After cooling for a short time, the cream should be poured onto the shortcake located inside the springform pan and cooled until completely hardened.

Tips for the recipe

Experienced cooks recommend dividing sour cream for a cake thickened with gelatin into two parts.
The first part, cooled in the refrigerator, is placed on the cake, and room temperature cream is poured on top, and then the entire system is sent to cool. If desired, you can slightly vary the sour cream with gelatin for the cake by adding lemon juice, raspberries or pieces of fruit to the recipe.

Sour cream with gelatin to create a light and delicious dessert

It cannot be said that sour cream is as popular as its counterparts made from butter or proteins. The decline in its popularity is due to its inability to maintain its shape, which significantly limits its use for cake decorating. But there are a large number of delicacies for which sour cream cake is indispensable. These include such cakes as “Honey cake”, “Tenderness”, “Napoleon” and others. Its mixture is suitable for soaking a shortbread cake.

The sour cream recipe can be improved by adding gelatin powder or agar-agar to it. This will allow you to get a dessert with a delicate texture and at the same time it will be possible to increase the width of the layer between the cakes.

Sour cream with gelatin ultimately has a dense texture and is suitable for decorating cakes and pastries. It can also be consumed as a separate dessert in combination with fruits, berries and nuts.

This article discusses several options for making a cream product from sour cream and gelatin.

Manufacturing secrets

To make sour cream, it is best to use homemade or store-bought sour cream, but with a fat content of at least 30%. In order to make whipping sour cream easier, it is best to use sweet powder. Sour cream whips better when chilled. And, in the end, do not forget that it is better to use the freshest product.

Gelatin powder for making a creamy substance is previously soaked in a small amount of warm water or milk. Afterwards it is left for 40 minutes to swell. After the incident, it is still heated in a water bath until the crystals are completely dissolved. It must be cooled before adding to the cream.

To prepare a stable creamy product for decorating a cake, you can use agar-agar instead of gelatin powder. To do this, add 150 milliliters of cool water to a teaspoon of agar-agar. Allow time to brew for 1 hour. After this, the dissolved agar-agar is placed on the stove in a water bath and brought to a boil. At the same time, do not forget to stir constantly. It takes at least 5-10 minutes for the agar-agar crystals to completely dissolve. The mixture must be stirred during the process. When using a whisk or mixer, the process will proceed more quickly.

A few recipes to help

Recipe for sour cream with gelatin

This recipe will allow you to prepare sour cream for a cake that will retain its shape. Sour cream with gelatin can decorate a cake and can also serve as an independent crust. With it, the layer of the cake will be elastic and retain its shape perfectly. It is perfect for making a sponge cake.

In the first step of making a cream product, you need to pour 1 teaspoon of gelatin powder with 0.5 cups of milk and let it swell. This will take about forty minutes. Then the container with gelatin is placed in a water bath and heated until the crystals are completely dissolved. After that, the gelatin mass is given time to cool.

In the second step, take 350 grams of 20% sour cream and combine it with 4 tablespoons of sweet powder. Everything is carefully mixed and beaten with a mixer until a mass of fluffy texture is obtained.

After beating the sour cream for 3 minutes, add 5 grams of vanillin and add the gelatin mixture in small portions. Everything is painstakingly mixed and whipped. When ready, use the cream to form a cake and place it in a refrigerator for some time so that the cream substance hardens.

Recipe for lemon sour cream with gelatin

In order to create sour cream with gelatin and lemon it will not take much time. And in the end you may end up with a cake or just a dessert with a special taste. It can also be used to decorate a cake.

In the first step, take 1 lemon and scald it. Next, grate the lemon on a small grater to obtain 2 tablespoons of zest. The rest of the lemon is used to obtain juice, which is placed in the refrigerator for a while.

Next, 20 grams of gelatin powder is soaked in 1/2 cup of warm water. Afterwards it is left for 40 minutes to swell. After this time, the gelatin solution is placed in a water bath and heated until the crystals are completely dissolved.

The next step is making the sour cream mass. To do this, beat 2 cups of thick sour cream (previously cooled) with a mixer until a fluffy and airy texture is obtained. Then 1.5 cups of sweet granules are added to it in small portions and everything is whisked until the sugar crystals are completely dissolved.

At the final step, lemon juice and gelatin mixture are added. Beat everything until smooth and add lemon zest. In this way, the cake can be decorated, but it must be cooled before serving.

Recipe for sour cream with gelatin

This recipe will allow you to prepare a creamy product with a fairly dense texture, which can best be used for decorating cakes and pastries. It can also be used to make desserts such as cream soufflé.

To get creamy sour cream with gelatin in advance, you need to dilute 12 grams of gelatin powder in 100 milliliters of 30% cream and allow it to swell for 30 minutes. After this, the container with gelatin powder and cream is placed in a water bath and stirred. The mixture is heated until the crystals are completely dissolved, but you should keep in mind that it in no way has to boil. After that, we give the consistency a little time to cool. If desired, you can use agar-agar.

The remaining 200 grams of cream are whipped with a mixer until stable airy peaks form. After this, 200 grams of sour cream are added to them, everything is thoroughly mixed.

At the final step, 150 grams of sweet powder is added in small portions, and the gelatin mixture is also poured in. All this is carefully mixed, and the creamy product is ready. After the cream is applied to the cake, the cake needs to be cooled.

Any step-by-step cream recipe will allow you to prepare a good cake for your guests.