How to make thick cream from sour cream and sugar, 7 best recipes. Sour cream recipe is a classic simple one. Recipe for Day Night cake with sour cream. Preparing sour cream. In the article you will find

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

Regular sour cream

The simplest sour cream recipe perfectly saturates the finished biscuit, has a pleasant taste and delicate consistency.

How to prepare sour cream? It is important to know that sour cream should be fat, above 25% and thick. The fattest and most natural can be bought from farmers. But not everyone has the opportunity to purchase it. And under no circumstances should this dairy 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 grams of sour cream;
150 grams of powdered sugar;
vanillin to taste;
1 teaspoon thickener (if needed).

Preparation:

Place store-bought sour cream in cheesecloth and let excess liquid drain for three hours. Then 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 powdered sugar in parts, beating 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 consistency is not thick enough, add thickener and beat again.

Classical

Cooking time: 15 minutes.
Servings: 6 people.
Calorie content of the dish: 318 kcal per 100 g.
Purpose: for breakfast, dinner.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

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

Cooking method:

Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

With cherry

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 334 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. 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 layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

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Ingredients:

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

Cooking method:

Gelatin is poured with water and left to swell.
At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
The fermented milk product is beaten separately, then added to the main mass and beaten together again.

Day Night cake recipe with sour cream

You can coat cake layers made from shortbread, biscuit or choux pastry with sour cream. We suggest making a cake called “Day and Night”; you can decorate the cake as you wish.

If we talk about calorie content, 100 grams of this culinary product contains about 300 kcal.

Ingredients for light dough:

two eggs;
100 grams of sugar;
170 grams of flour;
170 grams of sour cream;
1 tsp. lie baking soda.

For dark cakes, take 100 grams of flour, add cocoa - 60 grams. The remaining ingredients are unchanged.

Preparation:

Break the eggs in a bowl, start beating vigorously, gradually add sugar, then sour cream.

With strawberry

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

The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. 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 a puree from the berries.
Mix the remaining ingredients and beat until smooth.
Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

Sour cream with condensed milk

Cooking time: 25 minutes.
Number of servings: 5 people.
Calorie content of the dish: 286 kcal per 100 g.
Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

sour cream (minimum 25%) – 200 ml;
condensed milk - 1 can.

Cooking method:

Beat the cooled fat sour cream with a mixer until fluffy.
Then add condensed milk and continue beating until you get a homogeneous consistency.

Recipe No. 7. Sour cream with cottage cheese and peaches

This curd and sour cream is perfect for a pie that will be baked in the oven. To prepare sour cream with cottage cheese and peaches you will need the following ingredients: 1. Sour cream – 200 grams. 2. Cottage cheese – 400 grams. 3. Peaches – 3 pieces. 4. Potato starch - 1 tablespoon. 5. Granulated sugar – 100 grams. 6. Chicken eggs – 2 pieces. Cooking instructions: 1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to the bowl with cottage cheese, beat with a mixer until smooth. Now beat two chicken eggs and potato starch into the resulting sour cream and curd mass, and beat everything together again. 2. Wash the peaches under running water, cut them, remove the seeds. Cut the peaches into small pieces, put them in the cream and mix. To prepare this cream, you can also use canned peaches. In this case, granulated sugar may not be added at all. This cream goes well with any pie dough. Sour cream with cottage cheese and peaches is ready!

With kefir

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 238 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as 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 harden and the cake will not hold 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 the consistency is homogeneous and the sugar is completely dissolved.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

Honey cake with custard

This is a classic recipe that is most often prepared for home holidays. It was Honey cake with custard that was first served on the table of the imperial family. The pastry chef guessed right and became one of any chefs in the palace. Every housewife who decides to make this cake will definitely hit the mark and will also be able to please her family or guests. Don't forget about the original decoration of this confectionery masterpiece. You can use nuts and dried fruits for it.

Dough ingredients

Eggs - 2 pcs.
Sugar - 1 glass
Honey - 1 tablespoon
Butter - 100 g
Soda slaked with lemon juice - 1/3 teaspoon
Flour - 4 cups

1. In a thick-bottomed saucepan, combine honey, sugar, eggs, butter and slaked soda. Heat over low heat, stirring constantly until the mixture becomes homogeneous and smooth. Then remove the pan from the heat and add flour.
2. Divide the dough into 8 parts, roll each into thin cakes no more than half a centimeter thick. Bake each cake in the oven on a baking sheet greased with butter at 180 degrees for 3-5 minutes.
3. While the sponge cake is still warm, trim the edges so that the cakes are even. Don't throw away the scraps; they will be useful for decorating the cake.

Cream ingredients

Flour - 6 tablespoons
Milk - 2 cups
Sugar - 0.5 cups
Butter - 1 1/4 cups
Vanilla sugar - 2 sachets

4. Mix flour with a quarter glass of milk. Heat the rest of the milk in a saucepan, add the flour mixture and cook until creamy. Then add sugar, vanillin, stir until the sugar is completely dissolved and remove from heat.
5. In a separate bowl, beat the butter, pour in the heated mixture of milk and flour and mix thoroughly. The cream is ready!
6. Assemble the cake by stacking the cake layers on top of each other, brushing each with a thick layer of custard. Grind the biscuit scraps into crumbs and sprinkle on the cake.

Honey cake from Alexander Seleznev

With prunes

Cooking time: 50 minutes.
Number of servings: 6 people.
Calorie content of the dish: 280 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a 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 a light alcoholic taste.

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Ingredients:

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

Cooking method:

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

With banana

Cooking time: 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 340 kcal per 100 g.
Purpose: for breakfast, lunch.

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

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

Cooking method:

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

Sour cream with cocoa

Cooking time: 60 minutes.
Number of servings: 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 and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

Ingredients:

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

Cooking method:

Mix the fermented milk component with sugar and cocoa until smooth.
Place the mixture on the fire and bring to a boil, stirring constantly.
After boiling, reduce the heat and cook until thickened. Don't forget to stir.
When the mixture thickens, add the butter and stir until it dissolves.
Remove from heat, cool.

Recipe for Anthill Cake from Alexander Seleznev

Gather all the ingredients needed to make the Ant Hill.

Layout of ingredients for the Anthill cake from Alexander Seoleznev

1. Melt 200 g of butter - do not bring to a boil, but wait until it turns into a liquid state. You should get about a glass of butter.

Melt butter for Anthill cake

2. Mix the butter with half a glass of granulated sugar, a glass of sour cream (20% fat), a pinch of salt, add ½ teaspoon of baking powder and the same amount of soda, slaked with lemon juice or vinegar. Mix everything thoroughly.

Let's start preparing the dough for the Anthill

3. Add 500 g (3.5 - 4 cups) flour and mix the dough. The dough should be thick!

Consistency of the finished dough

4. Place the dough in the refrigerator for half an hour. Then we scroll it in a meat grinder or three on a coarse grater. In order not to wrinkle the dough once again, we try to ensure that it immediately falls from a meat grinder (or from a grater) onto a baking sheet lined with parchment. Moreover, it came not in a bunch, but in layers - that is, the baking sheet will have to be moved under the meat grinder.

Pass the dough for Anthill through a meat grinder

5. Place all this in an oven preheated to 200 degrees and bake for 20 minutes.

We get a dough piece that has just been baked in the oven

6. Prepare the cream - take a can of boiled condensed milk and mix it with a spatula with 200 g of butter at room temperature.

7. Gently, without excessive enthusiasm, mix the cookies and cream (with a spatula),

Mix the dough and cream to prepare Anthill

8. Give the product the desired shape of an anthill. At this point, you can stuff the cake with berries, nuts, candied fruits or something else delicious.

Give the Maravenik cake the desired shape

9. Let's start decorating the cake. Melt a bar of white chocolate and water our anthill. Sprinkle with poppy seeds, sprinkle with candied fruits, multi-colored dragees, remaining cookie crumbs and whatever else we want.

Decorate the Anthill cake with melted white chocolate

10. We put the cake in the refrigerator and try to forget about it until tomorrow.

Cut the decorated and frozen Anthill cake into pieces

With gelatin

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

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering 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 place it in a water bath and heat until the component is completely dissolved. Leave to cool.
Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.
Use this impregnation for baking homemade cakes and other simple recipes.