Sour cream does not suit all cakes, because its structure is not able to keep the shape well, but it is often used to impregnate the cake. With its consistency, you can experiment, for example, add agar-agar or gelatin to form a gelatinous structure.
How to make sour cream?
To make the cream of sour cream fluffy, tender and velvety, use certain tricks:
- For this consistency it is desirable to take home sour cream or a store product, but with a fat content of not less than 30%.
- When choosing sour cream, you should always focus on the composition of the product and its shelf life.
- Sour cream will be faster and easier to beat, if you use instead of sugar interlaced powder.
- Directly to whipping, you must pre-cool sour cream. This will make the mass more viscous, and yet it will not be too thick.
Cream for cake made of sour cream and sugar
It is extremely simple to make sour cream for biscuit based on components such as sour cream and sugar. To obtain a quality product, it is recommended to remove excess moisture from the main ingredient. To do this, it must be put in gauze and left for a few hours, so that excess fluid has drained off.
Ingredients :
- sour cream - 2 cups;
- powdered sugar - 4 tbsp. l .;
- vanilla sugar - 5 g.
Preparation
- Pre-cool the sour cream in the refrigerator.
- With a mixer, whip the sour cream to a thick, thick foam that fits well on the coronet.
- After adding sugar powder and vanilla sugar, mix all the ingredients immediately, after which the sour cream can be used for impregnation.
Sour cream with gelatin
Some housewives prefer to use impregnation, which has a gelatinous consistency. In this case, a cream cream with gelatin for the cake will come to the rescue. This component is used during cooling and can slightly change the taste. It can have different varieties of color, so that the cake will look bright and saturated.
Ingredients:
- sour cream - 1 glass;
- powdered sugar - 4 tbsp. l .;
- gelatin - 1 tsp.
Preparation
- Soak gelatin in 0.5 cups of boiled water and leave to swell for 15-30 minutes. Then warm it up, not leading up to a boil, and cool it.
- Beat up sour cream with powdered sugar and, without stopping whipping, gradually pour gelatin.
- Sour cream gelatin is slightly liquid, it is better to use it for impregnation of cakes without baking.
Cream-Plombir on sour cream - recipe
The taste of ice cream can be felt by trying cream-cream on sour cream. Such impregnation can be used for leveling cakes or for their interlayer. In addition, it can become a filling for the capkake. Due to special taste qualities, dishes with such a component are very popular among children.
Ingredients:
- yolks - 3 pieces;
- sugar - 130 g;
- vanilla sugar - 10 g;
- flour - 2 tbsp. l .;
- sour cream - 400 g;
- Butter - 200 g.
Preparation
- Separate the whites from the yolks, the latter beat up with a mixer.
- When you get a homogeneous mass, add to it the usual and vanilla sugar.
- Add flour and mix well.
- Add sour cream and whisk until smooth and shiny structure.
- Make a sour custard, for which the water in a saucepan bring to a boil. Top the mass in a metal or glass bowl, and cook it in a water bath.
- The cream is constantly stirred for 10-15 minutes, until it begins to thicken.
- Butter and mix with white mixer whiten. Put it in the cream, refrigerate before use.
Cream for cake with condensed milk and sour cream
For the impregnation often used sour cream with condensed milk for a cake . It can also be used for filling cakes. It has a gentle and melting structure and will appeal to many sweet tooth. If necessary, you can introduce a special thickener or a little butter.
Ingredients:
- sour cream (20% fat content) - 200 ml;
- evaporated milk - 200 g.
Preparation
- Mix the sour cream with a mixer to make it slightly airy.
- Condense to add to sour cream, beat until a lush mass is obtained.
- You can use sour cream for a honey or other type of cake.
Custard sour cream
Ease and gustatory qualities are characterized by a custard sour cream for cake. To sour milk product is not thickened you need to take sour cream of fat content. As a result, there will be an excellent thick impregnation, which falls on the cakes and does not spread. If necessary, you can add starch, it will not spoil the taste, but it will thicken the cream a little.
Ingredients:
- flour - 2 tbsp. l .;
- sugar -120 g;
- chicken egg - 1 piece;
- butter - 200 g;
- sour cream 30% - 300 g;
- Vanilla sugar - 2 packs.
Preparation
- In the sugar, drive in the egg and beat until a pasty white paste.
- Add flour and sour cream, warm the mixture in a water bath, wait until it thickens.
- Remove hot mass from the heat, add to it 50 g of butter and vanilla sugar, allow to cool.
- The remaining oil is softened in another plate, put into a mass and beat.
- You can use sour cream for pancake cake or other types of thin cakes.
Cream of cottage cheese and sour cream
Unsurpassed taste has cream cheese cream for cake. In addition, it is often used for rolls, stuffing them with different eclairs and baskets. Many housewives like this impregnation for its simplicity and ease in cooking. Cottage cheese can be taken with both low and high fat content.
Ingredients:
- sugar - 100 g;
- sour cream - 500 g;
- cottage cheese - 300 g;
- Vanilla sugar - 1 sachet.
Preparation
- Beat up sour cream with plain and vanilla sugar.
- Attach the wiped cottage cheese.
- The mass is well beaten to a lush, thick consistency.
Sour cream and yoghurt cream for cake
If you want to get pastries with a gentle light taste, you can use the recipe sour cream, which includes yogurt. Its consistency does not go too thick to fix it, you can use a thickener. Yogurt is recommended to take natural, without the presence of additional additives.
Ingredients:
- thick yogurt - 400 g;
- fatty sour cream - 300 g;
- thickener - 2 sachets;
- powdered sugar - 120 g;
- vanillin.
Preparation
- To beat the cooled up sour cream with powdered sugar about 5 minutes.
- Add vanillin, yogurt, thickener and whisk for about 5 more minutes.
- Ready to put the cream in the refrigerator for a couple of hours.
Sour cream oil
Extremely thick and lush comes cream from sour cream and butter for cake. It can perfectly be combined with honey cakes, tubes and baskets, it is also used to decorate the top of the confectionery. It is worth considering that impregnating is very caloric, so it is recommended to eat it carefully for people who adhere to a diet.
Ingredients:
- butter - 150 g;
- powdered sugar - 150 g;
- sour cream (20%) - 300 g.
Preparation
- Mix the softened butter for 3 minutes, add sugar powder and sour cream to it.
- The mass is well shaken until it becomes thick, whiten, will increase in volume.
Maskarpone cream and sour cream
The ideal addition for biscuit cakes will be a thick sour cream, which includes mascarpone. Impregnation can decorate baskets, tartlets and capkakes, it will reliably hold on to them. By using an additional component, the dishes acquire an inexpressible rich taste.
Ingredients:
- mascarpone - 250 g;
- sour cream - 500 g;
- powdered sugar - 200 g.
Preparation
- Beat the cold sour cream with sugar until fluffy.
- Beat mascarpone until 10 seconds. Then add one spoonful to sour cream.
- Mix the mixture to smoothness and homogeneity.
Sour cream and banana cream
You can make an incredibly original sour cream for a cake at home , if you include in its composition of components that can bring a variety of taste. For example, you can add chopped pieces of banana, this impregnation will acquire tenderness, a unique aroma and will remain thick.
Ingredients:
- sour cream 30% - 0,5 l;
- sugar - 1 cup;
- banana - 2 pieces.
Preparation
- Mix the sugar with chilled sour cream. Beat with a mixer until thickened and sent to a refrigerator.
- Blend the peeled bananas with a blender. Add sour cream to them and mix again with a mixer.
- The cream will be thick as jelly.
Sour cream chocolate cream
Chocolate lovers will be able to prepare impregnation, ideally suited to their taste - this sour cream with cocoa . For better dissolution, sugar and cocoa powder can be soaked in a small amount of warmed milk. With the help of this method, a more homogeneous structure without lumps is obtained.
Ingredients:
- cocoa powder - 3 tbsp. l .;
- powdered sugar - 2-3 tbsp. l .;
- sour cream 20% - 250 ml.
Preparation
- Mix the cocoa powder with the powdered sugar.
- Gradually add sour cream to the brown mass and rub it thoroughly.