Sour cream with sugar does not whip what to do. Delicious sour cream cake
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, 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.
Sour cream cake is a classic homemade recipe. Confectionery factories also produce desserts with this popular impregnation. But professional bakers manage to make sour cream thick, while at home it turns out to be more liquid, “wet”. It seems to be the same ingredients, the highest quality of products - so what's the matter? Is it really impossible to make sour cream thick at home? Of course you can. It is enough to know and take into account a few recipe subtleties that help thicken the sour cream to the desired consistency.
How is sour cream cake made? Composition and features of sour creamSour cream is one of the simplest and most affordable confectionery fillings. And this applies to both the set of ingredients and the technology of preparation. Perhaps that is why the use of sour cream is so common. Most often they make sour cream for biscuit, for honey cake, directly for sour cream, for eclairs and other cakes. Sour cream can be mixed with cocoa, syrup, jam. The only thing that cannot be done with sour cream is to give it a stable shape. Because sour cream is by default an impregnation, that is, a mass that is liquid enough to moisten dry dough.
Classic sour cream consists of only two or three essential ingredients:
- Sour cream.
- Sugar (sand or powder).
- Vanillin or vanilla sugar are already flavorings, without which you can do without when making sour cream.
How to make sour cream thick
There are several more or less effective ways to thicken sour cream. Which one to choose and implement depends on your gastronomic preferences, requirements for the cake and other possibilities. Here are the tools of your choice that allow you to make sour cream thicker than usual: 
- Sour cream quality. Experienced housewives are sure that thick sour cream is obtained only from homemade sour cream, and store-bought is not suitable for this. To check, buy at least 30% fat sour cream for cream on the market. To increase your chances of success, place the sour cream in a four-fold cheesecloth and hang over a bowl for at least 3 hours. This method will relieve sour cream of excess whey, that is, liquid, and the cream will turn out to be thicker.
- Time and conditions of preparation. Even the fattest and thickest sour cream becomes thinner when it comes into contact with sugar. The longer you whip the cream, the longer this contact lasts and the less likely it is that the sour cream will turn out thick enough. Use a mixer to whip the cream as quickly and intensely as possible. The temperature of food and tools also affects the consistency of the cream, so pre-chill the sour cream, bowl and beaters.
- Starch. Potato or corn, it will make the cream a little thicker without affecting the taste. After adding starch, it is advisable to keep the cream in the refrigerator. You can even replace starch with flour.
- Gelatin. Universal thickener, including for cream. Will require refrigeration and may affect the taste of the cream if gelatin is used in large quantities. But it will definitely work.
- Butter. It inevitably affects not only the consistency, but also the nutritional value of the cream. Sour cream with butter is heavier and richer. By and large, this is a different cream, but it completely replaces sour cream in cakes and pastries.
- Cream thickener. This is the most modern and easiest way to make sour cream thick. Thickeners of different brands may differ in names and concentration, but the method of application is similar for everyone.
Thick sour cream: recipes
For one medium cake, a cream is prepared from 500 grams of sour cream, plus or minus. For this amount you will need 1 cup of sugar (200-250 grams) or half a cup of powdered sugar (about 100 grams) and a drop of vanilla essence. Other components and / or thickeners are indicated in detailed recipes: 
- Thick sour cream with gelatin. In addition to these components, you will need a bag of gelatin (10-15 grams) and 100 ml of water. Pour water into a glass and dissolve the gelatin in it. After 15 minutes, heat the water with the dissolved gelatin, but do not bring to a boil. Cool at room temperature. While the gelatin is cooling, beat the sour cream with sugar or powdered sugar in a deep bowl. When peaks begin to stretch behind the whisk (this will happen after about 10-15 minutes of whipping), add vanilla essence and pour in the cooled liquid gelatin in a thin stream. Beat the cream again for 1-2 minutes.
Before use, place the bowl of cream in the refrigerator for 3-4 hours, preferably overnight. During this time, the gelatin will harden, and the sour cream will become thick. If you want to further enhance the thickening properties of gelatin, dissolve it not in water, but in fatty confectionery cream. You need to heat them carefully so that they do not curl up, but the sour cream with gelatin and cream will turn out to be very elastic. - Thick sour cream with starch. For the above amount of ingredients, you will need 2 teaspoons of starch. Put fat sour cream in a chilled bowl and beat with a mixer with / or a chilled whisk. After 10-15 minutes, the sour cream will increase in volume. Then add sugar or icing sugar, vanilla and/or other aromatic essences. Beat for another 5 minutes until the sugar dissolves. If time allows, put the cream in the refrigerator for 30-40 minutes. If in a hurry, immediately add starch and beat again. It takes some time for the starch to swell and act. Put the bowl of cream in the refrigerator for at least 20-30 minutes.
- Thick sour cream with butter. For a pound of sour cream, 50-100 grams of butter (not a spread) is enough. Take it out of the fridge ahead of time to warm and soften. In a deep bowl, rub the soft butter with half the sugar or powdered sugar. When the butter turns white and the sugar dissolves, put the sour cream, the rest of the sugar and vanilla into the same bowl. Beat with a chilled whisk at high speeds. After 15 minutes, the cream will thicken and become dense and elastic. You can use it immediately or put it in the refrigerator, cooling it later along with the cake.
- Thick sour cream with condensed milk. Condensed milk adds volume to the mass, so the cream is more than other recipes. For a pound of sour cream, take a standard can of condensed milk, 50 grams of butter and you can do without sugar. Whisk sour cream in a chilled bowl for 15 minutes. In a second bowl, mix the butter softened at room temperature with condensed milk and also beat until a homogeneous fluffy mass is formed. Combine the contents of both bowls, mix evenly and beat thoroughly. Such sour cream can be used for cakes and pastries or as an independent dessert, sprinkled with crushed nuts.
- Sour cream with a thickener. Confectionery dry thickener concentrate for cream is also suitable for sour cream. Be guided by the volume of the product indicated on the specific packaging. As a rule, for a pound of sour cream it is 1-2 bags. Put the sour cream in a bowl with the sugar and beat until a noticeable increase in volume, or beat only the sour cream, and add the sugar after 10 minutes and continue to beat until it dissolves. Then add vanilla and 1 sachet of thickener. Beat everything together for another 7-10 minutes and put the cream in the refrigerator. After 15-20 minutes, remove the bowl of cream and check the consistency. If it suits you, you can start using the cream. If you want to make the sour cream even thicker, put a second bag of thickener into it, beat again and refrigerate for 15-20 minutes.
- Thick sour cream with cottage cheese. Fermented milk products are successfully combined with each other, and such a cream almost does not differ in taste from the classic sour cream, but it becomes much thicker. For a pound of sour cream, you will need 300-400 grams of cottage cheese. It is advisable to use homogeneous cottage cheese in packs or rub crumbly cottage cheese so that it becomes soft and uniform. Put grated cottage cheese and sour cream in one deep container, add sugar and vanilla. Beat with a mixer first at low speed. When the mass becomes like a cream, switch the mixer mode to the maximum and beat until a thick cream forms.
Sour cream is different. The most easy is to grease the cake layers with thick sour cream.
But we are not looking for easy ways and we will make an unusually delicious sour cream!
Easy recipe with sugar
Sour cream - 0.5 liters
Powdered sugar - 1 cup
Vanillin - 1 sachet
1. Choose the fattest and thickest sour cream for the cream. If your sour cream is watery, then let it stand for a day or decant the excess liquid, discarding it in a colander with gauze.
2. Whipping sour cream at low speed, add vanilla and powdered sugar.
3. Continue whisking until the cream becomes more fluffy. But do not overdo it with whipping, otherwise you risk getting butter instead of cream. 😉
The mixture should turn out to be liquidish, because the highlight of sour cream is precisely that the cakes are completely saturated with creamy yummy and turn out to be juicy, tender. However, if you are not satisfied with the fluidity of the cream, you can thicken it by adding a packet of cream thickener to the above products. Sour creams with gelatin and butter are also thick (you can read these recipes below).
Vanillin can be replaced with vanilla extract, cinnamon, nuts, grated chocolate, syrup.
Sour cream with berries
Sour cream - 0.5 liters
Sugar - 1.5 cups
Fresh (or frozen) berries - 1 cup (or more)
1. The berry should be washed, cleaned of stalks and seeds. The most delicious creams are obtained with strawberries and cherries.
2. Whisk the berries, sour cream and sugar in a blender.
3. If desired, you can add pieces of berries to the finished sour cream and berry cream.
4. Use the cream immediately after preparation.
Dried fruit step by step recipe
Sour cream - 0.5 liters
Sugar - 1 cup
Dried fruits - 1 cup
1. Prepare dried fruits: rinse, soak for 15 minutes in warm water, rinse again.
2. Now they can be cleaned of seeds, stalks and other inedible parts of the fruit.
3. Mix sour cream with sugar.
4. Chop the dried fruits into small pieces and pour over the sour cream.
5. Let the cream brew for at least half an hour in the refrigerator. The longer the cream stays, the more it will absorb the aromas of dried fruits.
The most popular is sour cream with prunes. We also advise you to pay attention to kumquat, with which sour cream acquires an amazing citrus taste.
Sour cream + jam
The simplest recipe for sour cream: mix sour cream and your favorite jam in equal proportions. Fast and tasty! You can grease the cake.
Chocolate cream with sour cream and butter
Sour cream - 1 cup
Sugar - 1 cup
Cocoa - 0.5 cups
Butter - 200 gr.
1. Sour cream, sugar, cocoa and 50 gr. Put the oil on medium heat and stir.
2. Boil the mass until it thickens.
3. Cool down.
4. Room temperature butter, softened, beat until fluffy and slightly increased in volume.
5. Add the cooled chocolate mass. Whisk until the mixture is homogeneous.
Note: no less delicious.
Recipe with banana and condensed milk
Sour cream - 1 cup
Condensed milk with sugar - 1 cup
Banana - 2 pieces
Sour cream recipe step by step:
1. Bananas should be peeled and cut into pieces.
2. Drain bananas, sour cream and condensed milk into a blender.
3. Beat until smooth.
Sour cream recipe with gelatin
Sour cream - 0.5 liters
Powdered sugar - 1 cup
Vanillin - 1 sachet
Cream - 3 tablespoons
Gelatin - 5 gr.
1. Beat sour cream, powder and vanillin.
2. Pour gelatin with cream and leave for 10 minutes to swell.
3. Heat the cream over medium heat until the gelatin melts into the cream. Do not let the mass boil, otherwise the gelling properties of gelatin will disappear.
4. Allow the cream with gelatin to cool, and pour in a thin stream into the sour cream.
5. Leave in the refrigerator for 15 minutes. The cream is ready for use.
Please note: if you put more gelatin in sour cream, then you will get not a cream, but a soufflé. Which is no less tasty, but is used in the confectionery business not at all for soaking cakes, but as an additional layer.
Also excellent comes out of sour cream. Only this is another article and other ingredients.
Sour cream is not as popular as it is made from butter or protein. And it's all about his instability. But there are desserts that use only sour cream - Zebra, Tenderness or Honey cake. Due to its consistency, the cream perfectly impregnates the cakes.
Sour cream can be modified by adding gelatin or agar-agar to it, in which case you will get a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of biscuit cakes. It will turn out beautiful and tasty, but again, not for long. Still, sour cream is intended for something else.
In order for the cream to turn out really lush, tender and velvety, you should follow some important rules:
- It is advisable to take sour cream for cream at home. If this is not possible, buy sour cream with a high fat content in the store, at least 30%, but in no case the so-called “sour cream product”, nothing good will come of such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on the price, expiration date, product composition and the integrity of the producers (well, if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
- In order for the sour cream to whip up easier and be lush, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss - it will turn out very sweet;
- Sour cream should be cooled very well before whipping;
- And, perhaps most importantly, sour cream should be the freshest.
Well, it's about recipes. There are many of them, but they all start from the main thing - sour cream base. Learn to cook it - everything else will turn out!
Sour cream - base with powdered sugar
Ingredients:
2 stack sour cream
4 tbsp powdered sugar,
5 g vanilla sugar.
Cooking:
Cool the sour cream in the refrigerator. Put the dishes with sour cream in ice water or in snow. Using a mixer, beat the sour cream until a thick, fluffy foam can be held on the whisk. Add the sifted icing sugar and vanilla sugar, mix and use immediately to layer the cakes.
Sour cream - base with powdered sugar (another way)
Ingredients:
400 g sour cream
150 g powdered sugar,
½ tsp vanilla sugar or a drop of extract.
Cooking:
Sour cream should be drained before cooking. To do this, line a colander with a double layer of gauze, put sour cream on it and leave to strain for 3-4 hours. After that, refrigerate the sour cream. Next, put the sour cream in a bowl in which it will be whipped, put in ice water. Add powdered sugar and vanilla and beat until fluffy.
Sour cream with gelatin
Ingredients:
1 stack sour cream
4 tbsp powdered sugar
1 tsp gelatin.
Cooking:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it be 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 to a boil, and let cool. In the meantime, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out to be watery, so use a detachable form for a layer of cakes. After collecting the cake, put it in the refrigerator overnight. Sour cream will be like a soufflé.
Sour cream - base with sugar
Ingredients:
500 g sour cream
250 g sugar
10 g vanilla sugar.
Cooking:
The ratio of sour cream and sugar should be at least 2:1. Mix the chilled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.
Sour cream cream
Ingredients:
4 tbsp sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp powdered sugar
1 sachet of vanilla sugar.
Cooking:
Combine the chilled cream and sour cream, place the bowl with them in crushed ice or cold water with ice and beat at low speed of the mixer until fluffy. Gradually, without ceasing to beat, add the sifted icing sugar and vanilla sugar and beat at high speed until smooth and fluffy.
Sour cream butter cream
Ingredients:
1 stack sour cream
1 stack milk,
1 stack butter,
1 stack powdered sugar
flavorings - to taste and desire.
Cooking:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.
Sour cream with walnuts
Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.
Cooking:
Mix heavily chilled 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, drip flavoring to taste and desire and mix until smooth.
Cream sour cream with cottage cheese and nuts
Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.
Cooking:
Combine sour cream and cottage cheese and beat until fluffy. Cottage cheese can be pre-rubbed through a sieve (just do not pass the cottage cheese through a meat grinder). Continuing to beat, add the powdered sugar. Add chopped, dry-fried nuts (walnuts, peanuts, cashews) to the finished cream.
Sour cream protein cream
Ingredients:
250 g sour cream 30-33% fat,
250 g sugar
4 squirrels,
10 g vanilla sugar.
Cooking:
Strain the sour cream by putting it in a sieve covered with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, making sure that the yolk does not get into them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled proteins in a clean, dry bowl separately, first at low speed, until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until a dense mass (hard peaks). Gently, little by little, add sour cream to the protein cream, mix. Use right away.
Lemon cream on sour cream
Ingredients:
2 stack thick sour cream
1.5 stack. Sahara,
20 g gelatin,
1 lemon.
Cooking:
Scald the lemon, wipe dry with a towel and remove the zest with a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ stack. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After that, pour in the lemon juice, gelatin, beat and add the lemon zest.
Sour Cream Brulee
Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.
Cooking:
For this cream, you can buy ready-made boiled condensed milk, but quite often a dairy and vegetable product is boiled instead of real condensed milk. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, fill it with water and put it on the stove to cook for 2 hours. If the water boils away, add boiling water. Cool the finished stew. To prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk is quite thick) and beat until fluffy.
Sour cream with condensed milk
Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk
½ lemon (juice)
1 tbsp cognac or liquor.
Cooking:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.
Natural juice can be added to ready-made sour cream prepared according to any of our recipes - it will add not only taste and aroma, but also give your cream a delicate shade. If fresh berries are not on hand, use jam syrup. Part of the sugar can be replaced with liquid honey, this is especially important when preparing Honey cake. If you decide to add crushed almonds, enhance its flavor with a liqueur like Amaretto.
Sour cream is also good as an independent dessert: put sour cream in bowls, layering it with nuts or pieces of fruits and berries, and put it in the refrigerator for a couple of hours.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
No one is surprised by the variety of delicious homemade desserts: cakes, pastries, rolls, and this is not a complete list of the joys of the sweet tooth. The main difference between all these goodies from each other is creams. Sour cream is considered the lightest and is distinguished by the speed of preparation and a variety of flavors.
Cream of sour cream with sugar
A little about cream of sour cream with sugar
Light and airy, sour cream soaks well biscuit and shortbread cakes, puff pastry products. Sour cream for cream can be boiled with sugar or simply whipped in a mixer. This cream is used in home and professional cooking - for example, the chocolate cake "Prague", popular in many countries of the world, is prepared with sour cream, as well as the legendary cake "Lady's fingers", the basis of which is custard dough and sour cream with sugar.
Preparation of sour cream
Ingredients for sour cream cream:
600 grams of sour cream 25% fat (or rustic); - 200 grams of granulated sugar.
To prepare cream from sour cream, take thick, high-fat sour cream, put it on gauze or a linen napkin folded in 3-4 layers, tie it and hang it over some container for 3-4 hours to drain excess whey. After this time, remove the sour cream from the gauze (the difference in density will be immediately noticeable before and after straining) and put it in a prepared deep, narrow glass or enameled container. Place bowl on ice or cold water.
Take a blender or mixer and start whipping sour cream at high speed. After the volume has doubled, add granulated sugar and beat the sour cream until the sugar grains are completely dissolved.
Put the finished cream of sour cream with sugar for two to three hours in a cool place or in the refrigerator.
Thick cream of sour cream with sugar
Ingredients:
500 grams of sour cream (20–25% fat); - 3-4 tablespoons of sugar (tablespoons); - 1 teaspoon of dry cocoa powder; - a pack of dry gelatin.
Take a pack of dry gelatin, pour boiling water in the proportion indicated on the package. While the gelatin swells and cools, mix the granulated sugar with cocoa and beat the sour cream thoroughly with the prepared sugar, as described in the previous recipe.