Sour cream impregnation for cake at home. How to make sour cream cake according to a step-by-step recipe with a photo

10.10.2020

Sour cream cake is a classic homemade recipe. Confectionery factories also produce desserts with this popular impregnation. Only professional bakers manage to thicken sour cream, while at home it turns out to be more liquid, "wet". It seems that the same ingredients, the quality of the products are the highest - so what's the matter? Is it really impossible to make sour cream thick at home? Sure. It is enough to know and take into account several prescription subtleties that help thicken the sour cream to the desired consistency.

How is sour cream cake made? Composition and features of sour cream
Sour cream is one of the simplest and most affordable pastry fillings. And this also applies to the set of ingredients and the cooking technology. This is probably why the use of sour cream is so common. Most often, sour cream is made for a biscuit, for a honey cake, sour cream directly, 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 impregnation, that is, a mass that is liquid enough to moisten dry dough.

The classic sour cream consists of only two or three essential ingredients:

Sour cream.
Sugar (sand or powder).
Vanillin or vanilla sugar- these are already flavorings, which you can do without when preparing sour cream.

You can of course use the fattest sour cream you can find. Before use, you can also hold the finished cream in the refrigerator to "set" it. But all this will not make the sour cream really thick - perhaps a little more viscous. To noticeably thicken the sour cream, you will have to use other tricks and / or additional components.

How to make sour cream thick
There are several more or less effective ways thicken sour cream. Which one to choose and implement depends on your gastronomic preferences, cake requirements 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 the store is not suitable for this. To test, buy at least 30% fat sour cream for the cream on the market. To increase your chances of success, place sour cream in four-fold cheesecloth and hang over a bowl for at least 3 hours. This method will rid the sour cream of excess serum, 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 upon contact with sugar. The longer you beat the cream, the longer this contact lasts and the less chances that the sour cream will turn out thick enough. Use a mixer to beat the cream as quickly and intensely as possible. The temperature of the food and tools also affects the consistency of the cream, so pre-cool the sour cream, bowl and whisk.
Starch. Potato or corn, it will make the cream a little thicker without affecting the flavor. After adding starch, it is advisable to keep the cream in the refrigerator. You can even substitute flour for starch.
Gelatin. A universal thickener, including for cream. Will require refrigeration and may affect the taste of the cream if used in large quantities. But it will definitely work.
Butter. Inevitably affects not only the consistency, but also nutritional value cream. Sour cream with butter turns out to be heavier and richer. By and large, this is a different cream, but it completely replaces the sour cream in cakes and pastries.
Thickener for cream. This is the most modern and simplest way to thicken sour cream. Thickeners of various trade marks may differ in name and concentration, but the method of application is similar for everyone.

These methods allow you to make thick sour cream at the cooking stage. You can only try to thicken the ready-made cream if you beat it again by adding a thickening ingredient. It might be easier to skip this idea and make a thick cake cream using a different recipe. But if you want to make exactly the sour cream thick, read on.

Thick sour cream: recipes
For one medium cake, a cream is prepared from 500 grams of sour cream, give or take. This amount will require 1 glass of sugar (200-250 grams) or half a glass of powdered sugar (about 100 grams) and a drop of vanilla essence. The rest of the ingredients and / or thickeners are indicated in the detailed recipes:

Thick sour cream with gelatin. In addition to these ingredients, 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 down at room temperature... While the gelatin is cooling, whisk the sour cream with sugar or powder in a deep bowl. When the peaks begin to reach behind the whisk (this will happen after about 10-15 minutes of beating), add the vanilla essence and pour in the cooled liquid gelatin in a thin stream. Whisk the cream again for 1-2 minutes.
Place the bowl of cream in the refrigerator for 3-4 hours before use, 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. Place the fatty sour cream in a chilled bowl and beat with a mixer with / or a chilled whisk. After 10-15 minutes, 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 permits, put the cream in the refrigerator for 30-40 minutes. If in a hurry, add the starch immediately and whisk again. It takes some time for the starch to swell and take effect. Place 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 is enough butter(no spread). Take it out of the refrigerator ahead of time to warm and soften it. In a deep bowl, stir in soft butter and half the sugar or powder. When the butter turns white and the sugar dissolves, put the sour cream, the rest of the sugar and vanilla in the same bowl. Whisk with a chilled whisk at high speeds. After 15 minutes, the cream will thicken and become firm and elastic. You can use it right away or put it in the refrigerator and chill it later with the cake.
Thick sour cream with condensed milk. Condensed milk adds volume to the mass, so the cream is more creamy 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 the sour cream in a chilled bowl for 15 minutes. In a second bowl, combine butter, softened at room temperature, with condensed milk and beat until smooth and fluffy. Combine the contents of both bowls, mix evenly and whisk completely. This 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. Focus on the volume of the product indicated on a specific package. As a rule, there are 1-2 sachets for a pound of sour cream. Put the sour cream in a bowl along 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 beating until it dissolves. Then add vanilla and 1 sachet of thickener. Whisk everything together for another 7-10 minutes and refrigerate. After 15-20 minutes, take out 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 in 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 tastes almost the same as the classic sour cream, but it becomes much thicker. A pound of sour cream 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 homogeneous. Fold the grated cottage cheese and sour cream into one deep container, add sugar and vanilla. Beat with a mixer at low speed at first. When the mass becomes like a cream, switch the mixer mode to maximum and beat until a thick cream forms.

To make thick sour cream, heat treatment is not needed - this is a definite plus. In cookbooks, you can find advice to thicken sour cream by boiling it with sugar and / or starch syrup, however it will be already custard, that is, a completely different product. You can also whisk the sour cream with a ripe banana or other fruit pulp. This will only slightly thicken the cream, but it will make it acceptable for baby food... But the main thing that you need to remember is the direct dependence of the consistency of the cream on the sour cream. The fatter and thicker it is, the thicker the sour cream will turn out. Good luck with your culinary experiments!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The sour cream cake layer is the simplest and most popular, you can make it in several interesting options using available products. Try adding to sweet sour cream vanilla extract, Cup walnuts, fruit or cocoa, and the taste of the treat will become much brighter, more interesting. You can make any sweetness: liquid, so that it soaks the cakes well, thick, high-calorie, dietary.

How to make sour cream

If you know how to make a cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. So the delicacy will turn out to be thick, homogeneous. It is also important to choose high-quality products, sour cream should be fresh, with a fat content of at least 25%, it is better to take market rather than store. As a thickener, gelatin or agar-agar is added to the traditional sour cream mass. An airy consistency can be obtained by adding fine sugar, experienced confectioners it is recommended to use powdered sugar, with which the delicacy is whipped easier and faster.

Classical

Cooking time: 15 minutes.
Servings Per Container: 6 People.
Calorie content: 318 kcal per 100 g.

Sour cream and sugar cake cream is popular due to product availability and ease of manufacture. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. By classic recipe sour cream, it includes only 2 components and a flavoring agent, it is suitable for biscuit cakes, Napoleon, honey cake and others confectionery.

Ingredients:

sour cream - 500 g;
powdered sugar - 150 g;
vanillin - 1 sachet.

Cooking method:

Place the chilled sour cream in a container and beat at low speed for 1 minute, take 3 sets.
Increase the speed of the mixer by adding 1 tbsp of powdered sugar. spoon.
Add vanillin at the end, beat for another minutes until a thick, fluffy mixture is obtained.

With cherry

Servings Per Container: 7 people.
Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate texture. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for a layer of ready-made or biscuit cakes in cakes. If you put the delicacy in the bowls and freeze it, you get an amazing cooling dessert.

Ingredients:

sour cream - 400 ml;
icing sugar - 250 g;
cottage cheese - 400 g;
gelatin - 30 g;
fresh (or frozen) cherries - 300 g;
vanillin.

Cooking method:

Gelatin is poured with water, left to swell.
At this time, powdered sugar is added to the cherries (pitted) and beat with a blender until smooth.
Then pour in cottage cheese, vanillin, knead again. Then add gelatin and mix thoroughly.
Fermented milk product beat separately, then add to the bulk and beat everything together again.

With strawberry

Cooking time: 30 minutes.
Servings Per Container: 6 people.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for strawberry cake is very simple, but this berry will add spicy notes and excellent aroma to the dessert. It is important to consider here that strawberries will give a small amount of juice, and the mixture may turn out to be liquid. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

cold cream - 90 ml;
fat sour cream - 180 ml;
sugar - 100 g;
strawberries - 200 g.

Cooking method:

Make mashed potatoes from the berries.
Mix the rest of the ingredients and beat until smooth.
Add strawberry puree, mix everything well with a mixer, refrigerate in the refrigerator.
Spread the finished fluffy mass on the cakes, decorate the cake with strawberry slices on top.

Sour cream with condensed milk

Cooking time: 25 minutes.
Servings Per Container: 5 people.
Calorie content: 286 kcal per 100 g.
Purpose: for breakfast, dinner.

Try another version of sour cream - with condensed milk. This delicate dessert turns out to be very soft, airy, and its wonderful creamy taste is light. A treat with condensed milk can be used to soak cakes, as a fondant for muffins, and other delicious desserts, for making custard cakes, wafer rolls.

Ingredients:

sour cream (at least 25%) - 200 ml;
condensed milk - 1 can.

Cooking method:

Chilled fatty sour cream is whipped with a mixer until airy.
Then add condensed milk and continue to beat until a homogeneous consistency is obtained.

With kefir

Cooking time: 60 minutes.
Servings Per Container: 7 people.
Calorie content: 238 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Cream with sour cream with kefir will appeal to lovers of air delicate desserts with a slight unobtrusive sourness. Such a delicacy can be used both for a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not solidify, and the cake will not keep its shape.

Ingredients:

sour cream - 400 ml;
kefir - 200 ml;
water - 50 ml;
sugar - 4 tbsp. l .;
gelatin - 10 g;
vanillin.

Cooking method:

Combine gelatin with water and leave to swell.
Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until smooth and sugar is completely dissolved.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of the fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mass, stir thoroughly and refrigerate for 20 minutes.
After the time has elapsed, take out the product and beat with a mixer. The mass will thicken, increase in volume. Send it back to the refrigerator. In half an hour, the dessert is ready.

With prunes

Cooking time: 50 minutes.
Servings Per Container: 6 people.
Calorie content: 280 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

You can add not only fresh berries to desserts, but also dried fruits, for example, prunes. This combination is suitable for a cake with sweet cakes, since the sour taste of prunes and sour cream will dilute their sweetness. To prepare sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and light alcoholic smack.

Ingredients:

sour cream - 600 g;
sugar - 200 g;
prunes - 200 g;
liqueur (fruit) - 50 ml.

Cooking method:

Finely chop the prunes, pour over the liqueur, leave for 45 minutes to soak. Stir occasionally.
Combine the fermented milk product with sugar, beat with a whisk until smooth.
Add dried fruits to the mass, mix thoroughly.

With banana

Cooking time: 20 minutes.
Servings Per Container: 6 people.
Calorie content: 340 kcal per 100 g.
Purpose: for breakfast, lunch.

If you don't have time to tinker with the complex butter cream, try adding bananas to your regular sour cream biscuit cream. These fruits will make the treats more tender and thicker. Banana sour cream treat can be a separate dish or impregnation for chocolate biscuits... It goes well with such a cream chocolate chips or coconut flakes.

Ingredients:

large bananas - 2 pcs.;
sour cream - 500 g;
sugar - 125 g

Cooking method:

Bananas are ground with a blender until mushy.
A fermented milk component is added to this mass and all this is whipped with a mixer.
Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

Cooking time: 60 minutes.
Servings Per Container: 7 people.
Calorie content of the dish: 310 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Many sweet tooths love the sour cream cream recipe for its simplicity, a small number of components. If you want a slightly different flavor, try adding cocoa powder to your dessert. So the treat will become truly chocolate, it can be used as independent dish and used as a filling for cakes, pancakes, rolls and other confectionery products.

Ingredients:

fat sour cream - 150 g;
butter (softened) - 80 g;
sugar - 300 g;
cocoa - 80 g.

Cooking method:

We mix the fermented milk component with sugar and cocoa until smooth.
We put the mass on fire, bring to a boil, stirring constantly.
After boiling, reduce heat and cook until thickened. Do not forget to stir.
When the mass thickens, add oil and stir until it dissolves.
Remove from heat, cool.

With gelatin

Cooking time: 1 hour 20 minutes.
Servings Per Container: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: for breakfast.

Some recipes for making thick cream require the addition of butter, but the taste of such a mass will differ from the traditional classic. The easiest way to achieve a thick sour cream consistency is to use a commercially available cream thickener. If you don't want to add artificial ingredients, try making a gelatin treat. It will help you easily achieve a dense consistency of sweet mass, so that it can be used for a layer of cakes.

Ingredients:

sour cream - 300 g;
powdered sugar - 5 tbsp. l .;
water (milk) - 0.5 tbsp.;
gelatin - 1 tsp;
flavoring (vanillin).

Cooking method:

Pour gelatin with water (milk), set aside until it swells.
Then put it on water bath and heat until the component is completely dissolved. Leave to cool.
Beat the sour cream, powder, flavor with a blender (mixer) until you get a fluffy homogeneous mixture. Add gelatin at the end.

I am telling you how to make a gentle airy sour cream, with pictures and proofs.

Sour cream - 25% Buttermilk. Judging by the photo, this is Krasnoyarsk. Kemerovo is also normal. I've never met another.

For a cake with a diameter of 22-24 cm, I take two large or 4 small cups

Over the years, many types and manufacturers have been tried, including store, farm, market, etc. The result is guaranteed only from this one. Here the trick is not in the density and not in the fat content. You can take 10%, just 2 times more. The point is that there are no additives that prevent whipping.
That is, if you did not find 25%, feel free to take 20, 15, just more.

We take a saucepan and a clean ironed waffle towel and do this:

We close the lid and send it to the refrigerator (be sure, we do not leave it on the table, but in the refrigerator). If 25%, then for 3 hours, if 15% - for the night.
Even 25% is different, sometimes only the towel gets wet, this time it poured out pretty well.

We send from the towel to the whipping cup.

If the cakes are already ready and cooled, then beat immediately, if not, then you can send them to the refrigerator for a couple of hours.

While the sour cream is being strained, prepare the icing sugar.

There is also a moment. Purchased powder, most often with the addition of an anti-caking agent, which is not good for whipping. The sugar will dissolve for a long time, and during this time the sour cream will warm up, you may not get the desired result. Therefore, the most reliable thing is to make a powder from sugar on a coffee grinder. They write that this is fatal for coffee grinders. Yes it is. BUT only if you grind sugar obsessively for 5 minutes. The mechanism deteriorates from the fact that when heated, sugar melts and flows down to where nothing should drain. So don't let it happen. For a cream, a quick "whack" is enough, i.e. no need to grind to the state of flour from the mill, just to be finer than granulated sugar. Well, do not pour in a full coffee grinder.

Beat with a mixer. The most successful whisks from the household mixers I have tested are those of Bosch, curved. Like these - in my opinion, I have this particular model.

We start at low speed, gradually adding powder - add 3 spoons, mix, three more, etc. until it tastes sweet enough. Here I ask the supporters of a healthy lifestyle to retire, because relying on a low-calorie cream is a waste of time. The cream will whisk only with a sufficient amount of sugar. Not cloying, but just sweet, as it should be in a confectionery, not a dietary product :)
So, we brought it to the desired sweetness, add the mixer revolutions, bring them to the maximum and beat patiently. At first, it will seem that from the strained thick sour cream, just a liquid slurry turned out. Do not get scared and beat on. Honestly, I never notice, but 10 minutes, it seems to me, is spent on this. And then, lo and behold, beautiful paths from spinning whisks begin to remain on the surface. We continue to beat, but very carefully. As soon as the footprints become sharp, you need to stop, otherwise you can interrupt and ... beat into butter :)
Here I tried to record a video from the initial, middle and final stages.

Actually, almost everything. Almost, because there is still one last trick.
You spread the cake, level it to the best of your ability (I can't :)) and send it to the refrigerator. Necessarily!! This is not the cream that was made and eaten. He needs to hold out. And more than one hour. In my experience, perfect - almost a day. Those. I usually do it late in the evening, and eat in the evening of the next day. Then the cream reaches the desired consistency, when it is delicate, but airy, while it does not lose its shape when cut, there are pronounced bubbles on the cut. And it tastes just right in a day.

If done in the evening, but cut in the morning can be disappointing - the cream leaks a little.

Apple-lingonberry charlotte with cream

Rub 2 apples on the bottom of the mold, cover with lingonberries, straight frozen. Beat 3 eggs + 1 cup sugar until a persistent white foam, add 1 cup flour, mix, pour into a mold and immediately (!) Into the oven.
190 g 40 minutes, turn it off and keep it in the oven for another 40 minutes. No baking powder, soda, etc. DO NOT OPEN the oven all 40 + 40.
We take it out, turn it over with a biscuit on a plate, cool it, put the same cream on top. And in the refrigerator for a day.

And the last thing. For honey cake such sour cream is not needed, it will be soaked badly. For a honey cake, I take 1 large tbsp. 25% and 1 small 20%, I do not filter anything, only I keep it in the refrigerator to keep it cold. And beat until soft traces - about like the second part of the video. Then it will saturate and airy at the same time.

You can make a delicious sour cream cake at home in a matter of minutes. He's just a godsend for lovers of "quick" cakes. You can buy ready-made cakes in the store, decorate with fruits or chocolate - and a birthday cake is ready in 10 minutes!

When my friends ask me how to cook delicious cream sour cream and sugar for cake, I give them this tried and tested recipe. Despite its apparent simplicity, it has its own secrets. In this recipe I will show you how to make the sour cream cake thick so that it holds its shape well.

Sour cream cake

Kitchen appliances and inventory: mixer, bowl, glass, spoon.

Ingredients

How to choose the right products

High-quality sour cream should contain only sourdough and cream.
The higher the percentage of fat it has, the better. Ideally 30%.

Always look at the shelf life - the shorter this period, the healthier and more natural dairy products are. Sour cream, which can be stored for a month or more, contains many additives and a minimum of nutrients. The maximum storage period should be no more than 1 week.

A quality product has a homogeneous consistency and a clean milky taste with a slight acidity, without bitterness and excessive acidity.
Choose fine-crystalline sugar, it will dissolve faster. Or you can make sour cream with powdered sugar for the cake.

Step by step cooking

Recipe video

After watching this video, you can make sour cream cake as easily and quickly as a professional pastry chef.

If you are doing everything right, and the sour cream does not thicken, add a bag of thickener to it and beat for a couple more minutes.
If you need a very thick cream for decorating pastries such as cupcakes, use weighed sour cream. To do this, place it in several layers of gauze and put it in a colander in the refrigerator for at least 2-3 hours.
If you only have coarse sugar, you can grind it in a blender or coffee grinder.

Use cases

Sour cream is great for. Honey cakes have a dry consistency, so prepare a double portion of the cream for good impregnation.
Prepare for the kids. It is not only tasty, but also very healthy, thanks to the carrots in its composition.
This cream is also made for cake and very easy to prepare, as well as for many other cakes.
You can make desserts such as "Prunes with nuts", "Sour cream delight with fruits" and others. They are served in bowls and decorated with berries, fruits and chocolate.

Other cooking options

In addition to this basic recipe, there are many other cooking and filling options. If you replace half of the sour cream with grated cottage cheese, you get a delicious cake cream.
For cooking, replace part of the sour cream, but not more than half, with condensed milk. In this case, add sugar to taste.
You can add a little sifted cocoa for a gorgeous chocolate flavor.
Coffee lovers will rightfully appreciate the coffee cream, adding a few spoons of instant coffee to the sour cream before whipping.
You can also add chopped nuts or berry puree rubbed through a sieve.

I hope you have no more questions on how to make sour cream cake. If you do, write in the comments, I will be happy to answer them. Delicious cakes and desserts for you!