Sour cream is ideal for all types of cakes and cakes. Its delicate and lush texture allows it to be used both as an impregnation for cakes and as a decoration.
The most common variant of sour cream is its classic recipe. But there are many other variations on the preparation of sour cream. Let's look at several options for making sour cream cream for a cake.
Classic recipe sour cream
For its preparation you will need only two products - this, respectively, sour cream (or cream) and powdered sugar. If you take a shopping cream, then they should be no less than 35% fat. If you take less, then be sure to use a thickener for cream in the form of powder. A glass of powdered sugar whisk with chilled cream (500 ml) or with the same amount of sour cream in a steep, non-spreading foam.
A few more recipes for sour cream for cake
You can prepare several variations on the topic of sour cream. Adding just one ingredient, it's easy to add a zest to the classic recipe.
To prepare a cream of a more dense consistency than the classic sour cream, you can make an oil-sour cream. For its preparation, you need to take all the necessary products - 150 grams of butter, milk and sour cream and 3/4 cups of powdered sugar (can be replaced with crushed sugar). All ingredients warm to room temperature and whip them.
And if you need to prepare a more liquid sour cream, then try to cook it with condensed milk. Sour cream or cream whip into a thick foam, gradually enter the lemon juice (to give a sour cream cream) and condensed milk.
If you want to get a very dense sour cream, you can use the recipe for cooking cream cheese cream. In boiled cold water (1/4 cup), dissolve 10 grams of gelatin for 15 minutes.
And if, during the preparation of sour cream add to the resulting mass of 2-3 teaspoons of cocoa powder, you get a chocolate sour cream.
And one more important advice - depending on your preferences, you can adjust the sweetness of the cream. To obtain a cream of medium sweetness, use a glass of sugar for 500 g of sour cream.