Cream “Ice cream” custard with sour cream. Custard sour cream for cake How to make custard with sour cream

You don’t always want to make buttercream as a layer between the cake layers. But at the same time, I don’t really want to use simple sour cream, since it is strongly absorbed into the cakes and it seems that there is no layer at all between the parts of the cake. Custard sour cream is good precisely because it creates a dense layer between the cake layers and at the same time does not spread and is not absorbed as much as regular sour cream.

It’s not difficult to prepare such splendor for a cake.

You won't need a lot of products:

• Sour cream 25% fat – 200 g;
• Granulated sugar – 100 gr.;
• Butter – 150 gr.;
• Wheat flour – 20 gr.;
• Chicken eggs – 2 pcs.

Another advantage of this layer for cakes is that the sour cream does not need to be weighed out overnight. The recipe includes regular store-bought sour cream, given the presence of whey in this product.

We start cooking by combining the eggs with sugar and thoroughly grinding the mixture.

Only after all the products are in the bowl, put it in a water bath and cook, stirring constantly, until thickened.

When the consistency of the mass is thick enough, add 30 grams to it. butter and remove from the bath. The butter will melt on its own due to the hot state of the cream. After you remove the cream from the heat, you need to stir it for another 5 minutes so that it does not burn to the bottom of the saucepan or cup. Then cover with cling film and begin to beat the butter with a mixer until white.

When the butter becomes fluffy, we begin to pour the sour cream into the butter mixture in small portions, literally 2 tablespoons each, and immediately beat with a mixer. The recipe is not at all complicated, only a little time-consuming when mixing the two components. The finished cream should be used immediately to soak the cakes, since after standing for a while, it will thicken greatly and will be difficult to apply to the cake in an even layer.

Creamy sour cream custard recipe

You can also cook sour cream, but there is another recipe, the impregnation for the cake is more delicate, since sour cream is not subject to heat treatment. But the main recipe on which this impregnation is prepared is classic custard cream.

To prepare you need:

• Milk – 700 ml;
• Chicken eggs – 2 pcs.;
• Granulated sugar – 1 cup;
• Premium quality wheat flour – 3 tbsp. spoons;
• Butter – 150 gr.;
• Sour cream 30% fat – 1 cup.

At the very beginning, we prepare an almost ordinary custard, for which we beat the eggs until foamy, add half the sugar, flour and a glass of milk. Whisk everything thoroughly, getting rid of lumps if any appear.

To avoid lumps, you can strain through a fine strainer.

Next, you need to boil the milk with the remaining sugar, and very carefully pour the milk in a thin stream into the preparation for soaking. Mix the two mixtures very well and put the cream on low heat. Cook, stirring constantly until thickened. When the cream thickens, remove it from the heat and stir for another five minutes, placing the saucepan with the contents in a cup with cold water or pieces of ice.

Next, beat the butter until white. Add the cooled mass into the oil in small portions of 2 tablespoons, constantly whisking. The custard mixture will be followed by sour cream, which is also poured in small portions.

The cake impregnation has a sour cream taste and a more delicate consistency than regular custard butter cream.

Sour cream dessert recipe

This type of cream belongs more to desserts than to fondant for a cake, but you can also make cakes with festive decorations. Let's start with the fact that the dessert is three-layered and the colors combine beautifully and look great in glasses or bowls made of transparent thin glass. If you want to use this type of fondant to decorate a cake, then it should be applied in strips only to the top layer, since it will not be so noticeable inside the cake and there is no point in making such a layer.

To prepare a multi-colored dessert, the basis of which is custard and sour cream, you will need:

• Gelatin – 25 g;
• Milk – 175 ml;
• Sour cream – 450 gr.;
• Fine granulated sugar – 3 tbsp. spoons;
• Jam syrup – 2 tbsp. spoons;
• Cocoa – 2 teaspoons;
• Vanillin – 0.5 sachet.

It is necessary to prepare for the preparation of dessert 30-40 minutes before the start of preparation of the main part.

It is during this time that the gelatin should be soaked in milk and left to swell. After half an hour, mix sour cream with sugar and heat in a water bath or open fire until it reaches 80 degrees. This mass should not boil yet.

Add the swollen gelatin and continue heating the mixture to a boil. The entire time the sour cream is on the burner, it must be stirred so that the mass does not acquire the bitter taste of burnt milk.

After the mixture has boiled, it must be immediately poured into three different cups.

Maintain approximately equal amounts of mass in each container. In the still hot sour cream, pour your own filler into each cup separately. Add jam syrup to the first and mix thoroughly to obtain an evenly homogeneous color, to the second, cocoa sifted through a fine sieve, and to the third, vanilla.

To make a dessert, place the mixture in layers in a glass or bowl and put it in the refrigerator. Each layer should harden for about 40 minutes, then apply the next layer and also in the refrigerator.

It turns out that the dessert will be completely ready only after 2 hours.

But if you want to decorate the top of the cake with different colors, then apply the cream in strips, not forgetting the edges, and immediately put the cake in the refrigerator to harden.

This dessert is useful not only for adults and as a cake decoration, but also for small children, since all the dyes are natural.

Recipe for custard cheese made from sour cream as cream for a cake

There is also an interesting recipe for cake cream, which is more like sweet cheese and can serve as a layer for a cookie cake.

To prepare this layer you need:

• Milk – 170 ml;
• Sour cream – 450 gr.;
• Lemon juice – 1 teaspoon.

It is better to prepare such a product in the evening, since the mass should stand overnight on a plumb line. But first things first.

Mix milk with sour cream and place on medium heat.

Constantly stirring, bring the mixture to small bubbles; as soon as they appear on the surface, pour in lemon juice and, stirring thoroughly, cook for another 5-7 minutes. At this time, you need to prepare a structure from a colander, gauze and a saucepan, as for weighing out sour cream. Only the gauze should be folded in 5-6 layers. Transfer the mixture into a colander with gauze and cover with a lid. We leave this design in the refrigerator for one night. In the morning we take everything out together with the gauze, squeeze it out a little more and put the resulting mass on a dish or plate.

This recipe is intended for sandwiches or sweet cookies, as a high-calorie and tasty breakfast product. But you can add 3 tablespoons of powdered sugar during cooking and the cream will be sweet and will be a good addition to the shortbread cake.

It can be applied as a second layer after cookies and fruit, since this cheese goes well in a sweet version with any fruit, and when using the usual recipe with most vegetables.

Therefore, I consider this recipe multifunctional, and its basis is custard sour cream with milk.

Any layers using sour cream require using sour cream with a high fat content, since weak sour creams thicken more slowly and the yield of the finished product is significantly reduced.

How do you make sour cream? Do you just whip sour cream and sugar? Did you know that it can become the basis of a delicious custard, similar to an ice cream? The custard sour cream turns out to be tender, dense and quite textured. This is an excellent option for filling eclairs, shortbread baskets and nuts, filling wafer rolls and other small baked goods. Custard with sour cream is quite fatty, therefore, it is better to use it for layering cakes that should not be soaked: meringue, puff pastry and choux pastry. If you coat sponge cakes with it, it is better to soak them additionally. A step-by-step photo recipe will allow you to independently prepare such a sweet, necessary and tasty filling for your desserts at home.

Ingredients:

• chicken eggs - 1 piece;
• sugar - 150 gr;
• sour cream with fat content from 20% - 300 g;
• flour - 2 tbsp. with a slide;
• butter - 100-200 g;
• vanillin - on the tip of the knife.

How to make custard sour cream

Let's start cooking by breaking an egg into a saucepan and adding sugar and vanillin.

Beat it with a whisk, but without fanaticism. Dense foam is not required.

Add sour cream and flour (small heaped spoons).

Mix thoroughly and place the saucepan over medium heat.

Brew the cream, stirring constantly along the bottom, until the first bubbles appear.

The cream turns out quite thick. Now it needs to be cooled to room temperature. Be sure to cover its surface with cling film.

The cooled cream thickened even more. Mix it with a whisk.

Add softened butter in small portions, beating with a mixer. If you want a delicate custard, 100 grams of butter is enough. If you like it fatter, with a denser structure and relief, then add 200 grams of oil.

As you can see, with the addition of a full portion of butter, the cream holds its shape perfectly.

I hope that we will destroy the stereotype that custard can only be made with milk and now you know how to cook it with sour cream. Beautiful and delicious to you. 🙂

Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

• sour cream – 520 g;
• vanillin - a pinch;
• sugar – 300 g.

Preparation:

1. To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
2. The whipping container must be clean and dry.
3. Pour in sour cream. Add sugar. Add vanillin.
4. Start the mixer.
5. Beat until the mixture becomes thick.
6. If you tilt the container and the cream does not spread over the walls, then the result is ideal. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream makes the cake especially tender.

Ingredients:

• sour cream – 750 g;
• powdered sugar – 300 g.

Preparation:

1. Prepare the pan. Take a sieve or a colander. The diameter must match.
2. Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
3. Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
4. During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
5. Prepare a deep container. Pour in ice water.
6. Place a smaller container in water.
7. Add sour cream.
8. Add powdered sugar.
9. Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

• weighed sour cream – 520 g;
• butter – 90 g;
• sugar – 115 g.

Preparation:

1. Place the container in a water bath. Add sour cream and sugar.
2. Boil for an hour and a half, stirring every 10 minutes.
3. The mixture will become silky with a light caramel tint.
4. Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

• cognac – 2 tbsp. spoons;
• condensed milk – 470 g;
• lemon juice – 55 ml;
• fat sour cream – 410 g;
• liquid vanilla extract – 1 teaspoon.

Preparation:

1. Place sour cream in a container.
2. Turn on the mixer at high speed.
3. Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
4. Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
5. Start the mixer again. Set the speed to high. Beat for half an hour.
6. Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after the cream has been prepared.

Ingredients:

• butter – 210 g;
• fat sour cream – 310 g;
• sugar – 130 g;
• flour – 2 tbsp. spoons;
• chicken egg;
• vanilla sugar – 20 g.

Preparation:

1. Pour the egg into the pan, add sugar. Grind until smooth.
2. Add flour.
3. Pour in sour cream. Mix.
4. Place in a water bath.
5. Boil until thickened.
6. Place some butter (50 g).
7. The remaining butter should be at room temperature.
8. Place in container. Beat with a mixer until fluffy.
9. Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
10. If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the taste, but also the speed of preparation.

Ingredients:

• warm water – 60 ml;
• powdered sugar – 160 g;
• medium fat sour cream – 2 cups;
• gelatin – 2 teaspoons.

Preparation:

1. Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
2. Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
3. While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
4. Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
5. Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
6. Leave in the refrigerator for an hour.
7. If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating baked goods.

Ingredients:

• butter – 55 g;
• vanilla extract – 1 teaspoon;
• dark chocolate – 160 g;
• powdered sugar – 420 g;
• salt – ¼ teaspoon;
• sour cream - half a glass.

Preparation:

1. Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
2. Mix. Cool.
3. Beat sour cream with salt and vanilla extract.
4. Add chocolate mass.
5. Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
6. The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.

Preparation:

1. If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
2. Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
3. You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
4. Combine ingredients. Beat. Leave in the cold for a couple of hours.

Secret: how to make sour cream for a cake thick?

The easiest cream to prepare does not turn out thick for everyone.

To achieve the desired result, you must follow these tips:

1. To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
2. The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
3. Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
4. If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
5. Gelatin powder will also come to the rescue. It helps give the cream its shape.
6. If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
7. A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.

Custard with sour cream is an excellent option for a cake or pastry. The advantage of this cream is that once it cools a little, it becomes dense and very thick. Do you want to make a cream layer between the cakes? Custard with sour cream is what you need. However, to apply the cream to the cake, you should not cool it or wait a lot of time - you need to do it right away, and only then put the finished cake (sponge cake) in the refrigerator. This cream, in addition to cakes, is suitable for straws, eclairs, and fruit baskets.

List of ingredients:

• 200 g butter,
• 0.5 cups sugar,
• 300 ml sour cream,
• 2 tbsp. l. wheat flour,
• 20 g vanilla sugar,
• 1 chicken egg.

Preparation

1. Pour sugar (100-120 g) into a bowl and beat in a chicken egg. Start stirring, you can take a whisk. No need to whip into foam.

2. Pour sifted wheat flour into a bowl with the egg-sugar mixture and continue stirring.

3. Now add light-fat sour cream and stir further.

4. Place the bowl of cream mixture over the simmering pan and continue stirring. After a few minutes the mass should thicken.

5. The butter must be taken out of the refrigerator in advance so that it melts a little. Measure out a 50g piece of butter and place it in a bowl, stirring until it melts.

6. Start beating the remaining butter with a mixer. It is better to cover the bowl with a lid or towel, as the oil may begin to fly around the kitchen.

7. Little by little add the sour cream mixture to the butter. It should turn out quite magnificent. Custard with sour cream, now you can use it at your discretion. The key to a delicious cream is good butter, it is advisable to use 82.5% fat or homemade butter - it tastes sweetish.

To make the custard more fluffy and at the same time have a fairly smooth texture, butter is sometimes added to it. True, in this case the calorie content of the finished product increases significantly. But this is not at all necessary. After all, the same results can be achieved using other ingredients. Therefore, custard is usually prepared without oil. This can be done in different ways.

Initially custard is a confectionery mass consisting of three main components: milk, sugar and eggs. To make it thick and rich enough, various additional ingredients are added to the recipe.

Using classical technology, real custard without oil can be prepared by having the following products available:

• 4 eggs (yolks);
• 1 cup (250 milliliters) granulated sugar;
• 500 milliliters of milk;
• 8 grams of vanilla sugar;
• 60 grams of flour.

How to prepare this cream correctly:

1. Carefully separate the yolks from the whites.
2. Grind them thoroughly in a bowl with sugar.
3. Add flour. Stir until the mixture becomes smooth and homogeneous.
4. Add whole milk. Mix vigorously to avoid the presence of lumps.
5. Place the container with the prepared mass in a water bath. To do this, just place the bowl over a pan of boiling water. Boil the mixture for 7-9 minutes with constant stirring.
6. Add the remaining vanilla sugar according to the recipe. Mix everything well again.
7. Beat the mixture with a mixer for 5-6 minutes.

The result is a moderately dense and quite fluffy cream. Moreover, it is prepared without a single drop of oil.

For the Napoleon cake

As you know, “Napoleon” is a cake made from a large number of thin cake layers.

The cream that is used to impregnate them must have certain properties:

• have an even and fairly smooth consistency;
• be moderately thick;
• contain a small amount of fat (the finished product will be more stable).

To meet all these conditions, custard is ideal for the Napoleon cake. Moreover, you can cook both without butter and without milk.

To work in this situation you will need:

• 30 grams of flour;
• 150 grams of granulated sugar;
• 180 milliliters of plain water;
• 1 yolk;
• a little vanilla;
• 200 milliliters (1 half glass) cream.

The process will consist of several stages:

1. Combine chicken yolk in a saucepan with water, sugar and flour. To mix, you can use a mixer or a simple whisk.
2. After this, the container must be put on fire and, slowly heating, gradually brought to the desired consistency. To prevent the cream from burning, you will need a pan with a thick bottom. Then, as soon as the mixture thickens, it must be removed from the heat and cooled.
3. Pour the cream into a clean bowl and start whipping it with a mixer. Gradually they will thicken a little.
4. After this, you need to add the egg mass to the cream in portions. At the very end add a pinch of vanilla. In just a couple of seconds the mixer can be turned off.

The cream turns out quite thick and soft. It’s better to use it to coat pre-prepared cakes right away.

No eggs or oil

Vegetarians should definitely enjoy the egg- and butter-free custard option. By the way, the base is not milk, but plain water.

For this lean option you will need:

• 60-65 grams of flour;
• 1 glass of sugar and the same amount of water;
• a little vanilla.

Making a delicious cream from these ingredients is not at all difficult.

To do this you need:

1. Lightly fry the flour in a dry frying pan. It should acquire a pleasant golden hue and a delicate nutty aroma.
2. Pour the flour into a saucepan and mix with the remaining ingredients. Vanillin is best added last.
3. Stirring continuously, cook the mixture until thickened.

This lean cream is not inferior in taste to the classic dairy version using eggs.

Custard with sour cream without butter

For Napoleon cake, original custard prepared with sour cream is also suitable. In addition, lovers of non-standard aromas can replace the usual vanilla with ground cardamom. The taste is not quite ordinary, but quite pleasant.

For this recipe you will need:

• 2 eggs;
• 160 grams of sour cream (20%);
• 150 grams of sugar;
• 60 grams of flour;
• 340 milliliters of water;
• a couple of teaspoons of ground cardamom.

Cooking technology:

1. Pour the sugar and flour into the pan and mix them gently with a fork.
2. Beat in the eggs. Grind the products thoroughly with a whisk.
3. Add sour cream. Repeat mixing. Make sure that no lumps form.
4. Pour cold water into the pan. This must be done without stopping stirring.
5. After this, place the pan on the stove. Boil the mixture over low heat for about 5-7 minutes.
6. As soon as the mass begins to gurgle, add cardamom, mix thoroughly again and turn off the heat.

To quickly cool the cream, the pan can be placed in a bowl of cold water. To prevent the surface from weathering, it is advisable to cover the mass with a film or a lid.

With condensed milk

In the absence of whole milk, a very tasty custard without butter can be made from ordinary condensed milk. By the way, in this case you also don’t need sugar.

For this option you only need:

• 1 can of condensed milk;
• 1 egg yolk;
• 200 milliliters of water;
• vanilla (to taste);
• 45-50 grams of flour.

How to make real custard out of all this:

1. Gently grind the yolk of one egg in a saucepan with flour.
2. Add condensed milk. To stir thoroughly.
3. Slowly pour in water to dilute the mixture into a fairly thick mixture.
4. Place the container with the prepared mixture on the stove. Boil until desired consistency.
5. Add vanilla and immediately remove the saucepan from the heat.

To make the finished cream more fluffy, after cooling it should be thoroughly beaten with a mixer.

Without milk and butter

Using juice as a base, you can make an amazing fruit custard without milk or butter.

Recipe with starch

To make custard without oil, you can use potato starch instead of flour.

In this case, you will need the following products:

• 2 cups (500 milliliters) milk;
• 200 grams of sugar;
• 90 grams of starch;
• 3 yolks;
• a little vanilla.

This option requires special technology:

1. In a separate bowl, dilute the starch by pouring cold milk (100 milliliters) over it.
2. Grind the sugar thoroughly with the yolks.
3. Add the remaining milk to them and beat well.
4. Place the resulting homogeneous mixture on the stove and heat with constant stirring.
5. As soon as the mass is well warmed up, add starch in a thin stream. From this moment on, you need to stir the cream constantly. Otherwise it will burn on the bottom or sides of the pan.
6. Add vanilla to the thickened mass and immediately remove it from the stove.

The cream turns out soft and very delicate. To make it fluffy, the cooled mass should be thoroughly beaten.