home » To the Mistress » How to make cream from sour cream and butter. Sour cream for cake (three recipes). Custard sour cream for cake

How to make cream from sour cream and butter. Sour cream for cake (three recipes). Custard sour cream for cake

The most popular and simplest cake cream is sour cream! I often make cakes with it, because the ingredients are simple and the taste is familiar from childhood! And this is an inexpensive cream “without complications”. Now I will tell you how to make sour cream for sponge cake and how to make a simple cake with sour cream “Winter”.

Recipe for simple sour cream:
The original recipe for traditional sour cream looked like this:
Butter 200 g,
1 cup of sugar,
Sour cream 800 g.

And I do it like this sour cream and butter cream recipe:
Jar (500 grams) 20% sour cream,
A glass of sugar, less is better,
150 grams of butter at least 82%,
One and a half tablespoons of syrup (in the photo I have cherry syrup from Auchan).

How to make cake cream from butter and sour cream:
Leave the butter to soften at room temperature. Under no circumstances should you heat it in the microwave! Mix the butter and sugar thoroughly. You can use a whisk, fork or blender. It's better to do it by hand, it will be thicker.

Stir in sour cream in small portions. You need to take good sour cream, at least 20%, so that a spoon can stand in it. I had some kind of village sour cream for 100 re jars. From Prostokvashino sour cream the cream was like water, and from Piskarevskaya it was sour. So you need to take thick and good sour cream.

Mix until smooth, preferably by hand, add syrup. The photo shows sour cream immediately after preparation.

Let the cream rest for at least a couple of hours in the refrigerator. Then it will be thick and thick!

By the way, when I realized that I didn’t have enough cream, because I had a big cake in mind, I made a little more from Piskarevskaya sour cream, because there was no other one (although in the end there was still some left). And as you can see, even in the photo the sour cream is different. Village sour cream made the cream much thicker and tastier)

And now - how to make a cake with sour cream in five minutes! Making a winter cake fast and easy!
Just for the lazy ones - we take ready-made cakes. Sold in hypermarkets. Or we bake it ourselves - a recipe for honey cake cakes, for example. And soak the cakes with syrup.

I broke one of the cakes and made future snowdrifts with cream.

The remaining cake was crushed into crumbs, mixed with cream and used to level out the “drifts”.

Finished the snowdrifts

Well, I put the rest of the sour cream on top

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Preparing this impregnation for cakes is as easy as shelling pears: just beat the sugar and sour cream with a mixer. However, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make cream for a cake from sour cream

Ideally, homemade sour cream for a cake is homogeneous, moderately thick, airy, and tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:

The fat content of the dairy product must be high (at least 30%);
Liquid sour cream is not suitable in this case; it is better to give preference to thick sour cream;
a mandatory requirement is exceptional freshness of the product.

Sour cream cake recipes

Preparing sponge cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of the tasty impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of ingredients and time. Delicate, creamy impregnation is suitable not only for sponge cake, but also sour cream, honey cake, Napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Don’t be afraid to diversify the dish, then your guests will remember it for a long time.

With sugar

The taste of the finished biscuit or other cake depends on the choice of sour cream. To ensure that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on purchasing a high-quality dairy product. Experienced chefs advise cooling all necessary products, utensils and tools before starting to prepare the filling. To make the cream from sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

1st grade sugar – 1.5 tbsp;
thick, fresh sour cream – 0.5 l.

Cooking method:

Mix chilled ingredients
Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
Place a spoonful of the mixture on a plate: if the mixture does not spread, then the impregnation for the sweet dish is ready.

With condensed milk

This impregnation would be an excellent choice for hard and dry cakes, for example, if you are preparing a Napoleon cake. A delicate, creamy mass with a hint of caramel will make a simple dessert refined and festive. It can also be used for dressing fruit salads and making cakes. Below we describe in detail and with photos how to prepare cream with condensed milk and sour cream for a cake.

Ingredients:

vanilla extract – 10 g;
sour cream (warm) – 0.4 l;
lemon – ½ piece;
condensed milk – 0.4 l.;
cognac/rum (optional) – 1 tbsp. l.

Cooking method:

Place the milk product in a bowl and beat with a mixer/blender for 3 minutes.
Start adding condensed milk here in a thin stream without stopping the device.
Pour alcohol, vanilla extract, and squeezed lemon juice into the whipped mixture.
After ¼ hour of running the mixer, the mixture will thicken without losing its airiness - this means the filling for desserts is ready. However, it is better to keep it in the refrigerator for an hour before greasing biscuits or other cakes.

With gelatin

Impregnation for confectionery products should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use gelatin rather than starch, then the effect will be more likely. This cream soufflé can even be served as an independent treat, having cooled it in the refrigerator first. How to properly make cream from sour cream and gelatin for a cake?

Ingredients:

gelatin – 1 tsp;
powdered sugar – 50 g;
medium fat sour cream – 1 tbsp.

Cooking method:

Pour gelatin with warm water (100 ml), leave aside.
Beat the milk product with sugar and any seasonings to your taste.
Keep the swollen gelatin in a water bath or place it in a microwave oven for a short time.
When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold, so that the soufflé can then be transferred onto the sponge cake, making an unusual layer in the dessert.

Curd and sour cream

If you take traditional sour cream as a basis, you can prepare various original fillings for cakes. For example, by adding cottage cheese to the standard set of products, you will get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits with berry jam, cocoa, condensed milk, and pieces of fruit.

Ingredients:

walnuts – 1 tbsp.;
fresh cottage cheese – 0.2 kg;
powdered sugar – 0.1 kg;
sour cream 20% - 1 tbsp.

Cooking method:

Beat the dairy products with a blender/mixer until smooth.
Without stopping the appliance, add powdered sugar to the products.
Grease the biscuit cakes with the mixture and decorate the cake with chopped walnuts on top.

With boiled condensed milk

This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, harmonizes with choux pastry, which is why it is used to fill eclairs. Cupcakes, straws and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, full-fat sour cream. How to prepare sour cream and condensed cream?

Ingredients:

sour cream – 150 g;
butter – 0.2 kg;
boiled condensed milk – 0.35 kg.

Cooking method:

Beat the butter after warming it to room temperature.
Add the fermented milk product and continue using the mixer/blender on low.
Gradually add condensed milk, speeding up the operation of the device.
The finished cream should have an airy, delicate texture.

Sour cream

This filling is ideal for preparing any confectionery product. Creamy sour cream for the cake is fluffy, tender and has a slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is a step-by-step recipe with photos of a delicious sour cream and cream impregnation for baking.

Ingredients:

powdered sugar – 30 g;
vanillin – 15 g;
cream 20% - 250 ml;
30% sour cream – 1/3 tbsp.

Cooking method:

Pre-cool the dairy products, then pour them into a bowl and lower the dishes into cold water.
Whisk the mixture until foam forms.
Gradually add sweet powder and vanilla, continuing to whisk.
How long do you need to beat until the impregnation is ready? This takes approximately 8-10 minutes.

With butter

If you need a creamy mass to decorate a confectionery product, then this recipe is ideal. The sour cream with butter turns out thick, thanks to which it holds its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of whipping it, you can add any natural flavoring such as vanilla, rum, fruit/berry essence. You can also add food coloring to the list of ingredients to get a colored cake filling.

Ingredients:

milk – 1 tbsp.;
butter – 100 g;
sour cream – 6 tbsp. l.;
powdered sugar (to taste).

Cooking method:

Combine all the dairy products in one container (they should be warm).
Beat them with a low mixer power.
Add sweet powder and achieve fluffiness by turning on the whisk speed at high speed.

Custard

When frozen, sour cream custard becomes very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard creamy filling with nuts, shortbread crumbs, chocolate dragees, and pieces of fruit. The flour and egg included in its composition help thicken the sweet mass. Below we describe in detail and with photos the preparation of custard sour cream.

Ingredients:

vanillin;
sour cream and sugar - in equal proportions;
egg;
butter – 1 pack;
flour – 2 tbsp. l.

Cooking method:

Mash the egg with sugar, place the bowl over low heat, bring to a boil and add flour.
Mix the ingredients thoroughly, continuing to simmer over low heat.
Add vanillin and fermented milk product here. Continue stirring the mixture with a wooden spatula.
When the mixture becomes thick, remove the dish from the oven and beat its contents with a blender.
When the finished product has cooled, add separately whipped butter at room temperature and beat the mass again.
Place the prepared cake mixture in the refrigerator for a couple of hours to thicken.

Chocolate

To prepare confectionery on the occasion of a holiday, you should choose a suitable tasty filling. Cake with sour cream and cocoa is easy to prepare and turns out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as aromatic as possible and not at all cloying.

Ingredients:

powdered sugar – 2 tbsp. l.;
cocoa powder – 2 tbsp. l.;
homemade fat sour cream – 0.3 l.

Cooking method:

Combine cocoa with sugar, add sour cream little by little to the mixture and thoroughly grind the ingredients.
Then whisk the mixture until perfectly homogeneous.
Lubricate the prepared cakes with the resulting impregnation.

Prepare other recipes as well.

With powdered sugar

The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used for soaking cake layers. To make the filling thick, it needs to be cooled. You can also adjust the thickness using corn starch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will hold its shape perfectly. An excellent solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

Ingredients:

vanillin – ½ pack;
sour cream 30% - 1 tbsp.;
powdered sugar – 60 g.

Cooking method:

Place the container with sour cream in very cold water.
Beat the product until a stable foam appears.
After adding sugar and vanilla, continue using the mixer until the consistency is smooth.

With banana

The delicate texture, appetizing aroma and tropical taste of the impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared in different ways, but there are a number of requirements that must be followed, regardless of which recipe you choose. So, you should take a fatty dairy product, and all components must be cooled in advance.

Discuss

Homemade cream for sour cream cake. Sour cream recipes with photos

The best feature of this impregnation is its simplicity. Indeed, in order to cook it, it is not at all necessary to have a chef’s education behind you. After performing a couple of simple operations, a person achieves an excellent result: a thick white mixture will decorate any baked goods. To prepare the classic version of this dish, you only need sour cream and sugar. However, having studied other sour cream recipes, people understand what a rich field for experimentation they have chosen.

The five most commonly used ingredients in recipes are:

Those who like to search and create something new replace powdered sugar with condensed milk, honey or jam, add berries, pieces of fruit, chocolate and even nuts, use gelatin, cinnamon and cottage cheese. The choice of products can only be limited by the imagination of the cook. Any of the components can significantly change the taste of the product, giving additional shades and a new “sound”. By pouring over baked goods or coating a layer cake with such a miracle cream, the cook gets the opportunity to pleasantly please loved ones or guests. The airy and appetizing filling will be appreciated.

How many recipes for different cakes can you find today! But biscuit-based baked goods are still especially popular. And of course, it is impossible to imagine a sponge cake without cream. In our article we will look at how to prepare cream for a cake from sour cream and sugar.

Confectioners' secrets

Sour cream is considered one of the easiest to prepare. But here there are certain nuances that are important to consider:

To whip the cream, you need to use sour cream at room temperature.
To make the cream more fluffy, add powder instead of granulated sugar.
Add powdered sugar, like sand, into the cream in small portions, while continuing to beat the mixture.
The cottage cheese should be ground first. You can use a sieve or blender for this.
You can complement the taste of sour cream with different berries, for example, cranberries or blueberries. Only the berries should be ground through a sieve.
Also crushed walnuts, hazelnuts, raisins, almonds and lemon juice are added to the sour cream based cream.
To add exquisite notes to the delicacy, add orange zest and cinnamon powder to the cream.
Cream with the addition of a few drops of liqueur or cognac will highlight the taste of baked goods.

Advice! To ensure that the cakes are thoroughly soaked in sour cream, keep the finished cake in the refrigerator for 5-6 hours.

Delicious sour cream in a hurry

Let's start with the simplest cake cream recipe. Sour cream with sugar - that’s the whole set of ingredients we need. And the cooking process itself will take you a few minutes.

Compound:

500 ml sour cream;
1 tbsp. granulated sugar.

Attention! Adjust the amount of granulated sugar based on how sweet you want the cream to be.

Preparation:

In a deep container, combine granulated sugar with sour cream.
Using any kitchen gadget, beat the mixture until it has a homogeneous structure.
There should be no sugar crystals in the finished cream.

Let's complicate the culinary task a little and look at how to make cream for a cake with sour cream, sugar and butter. And to give it an alluring aroma, add a little vanilla.

Compound:

500 ml sour cream;
100-150 g granulated sugar;
100 g softened butter;
vanilla.

Attention! To prepare this cream you need sour cream with a high percentage of fat content. And if you don’t have one, wrap it in several layers of gauze and hang it up to drain the serum.

Preparation:

Advice! If you are preparing sour cream for dry cakes, add a little milk to it.

Custard for a cake with sour cream and sugar turns out incredibly tasty. The recipe is not so simple, but you will definitely be satisfied with the result and will not regret the time spent.

Compound:

130 g granulated sugar;
300 ml sour cream;
10-15 g vanilla;
egg;
2 tbsp. l. sifted flour.

Preparation:

Replace granulated sugar with condensed milk

We already know how to make tender and delicious cream for a cake. Sour cream, butter, sugar - these are not all the products that can be used. To add bright flavor notes to baked goods, you can replace granulated sugar with condensed milk. Believe me, your sweet tooth will be delighted!

Compound:

half a can of condensed milk;
0.2 kg softened butter;
200 ml sour cream;
200 g chopped walnuts.

Preparation:

Cream with citrus aftertaste

This cream is classified as universal. They can complement any baked goods.

Compound:

50 g softened butter;
0.5 tbsp. sour cream;
0.5 tsp. vanilla;
0.5 tsp. lemon juice;
1 tbsp. powdered sugar.

Preparation:

Combine softened butter with sour cream. Beat the mass until it has a homogeneous structure.
Add vanilla and freshly squeezed lemon juice. The amount of juice can be increased if you like cream with exquisite sourness.
Stir the mixture and add powdered sugar in small portions.
Beat the cream until it has a fluffy, homogeneous structure. Ready!

Cream with cream

The cream with cream and sour cream turns out so tender that it literally melts in your mouth. And it’s quite easy to prepare.

Compound:

200 ml sour cream with a high percentage of fat;
500 ml cream with a fat content of 33%;
0.3 kg granulated sugar.

Preparation:

Place the cream in a deep container and add 200 g of granulated sugar.
Beat the mixture at low speed with a blender or mixer.
Gradually increase the speed and continue to beat the mass, as they say, until stiff peaks form.
Place the sour cream in a separate bowl and add 100 g of granulated sugar.
Beat this mixture until smooth.
Now mix the creamy mixture with the sour cream and beat until you get a cream of a homogeneous structure. Ready!

Continuing to beat, add powdered sugar one spoon at a time. Beat until the mass is homogeneous.

Continuing to beat, add sour cream. Beat at high speed for 2-3 minutes.

The cream is ready.

You can coat any cake layers with it: sponge cake, shortbread, cottage cheese, or even make Napoleon or honey cake.

No holiday table is complete without dessert. Of course, the best decoration and a pleasant sign of attention to guests is a cake. It can be purchased at the store, however, when prepared at home with love, the dessert turns out much tastier. In addition, you can be confident in the quality of the products used for baking.

Sour cream and butter cream is considered one of the best options that is suitable for any cake. It has a delicate taste, perfectly saturates the cakes, does not spread and holds its shape well.

Despite the fact that the cream is prepared quite simply, some housewives are faced with the fact that the mass turns out to be heterogeneous. To prevent such an incident from happening when cooking, certain rules should be followed:

All components must be at the same temperature, so the products should be removed from the refrigerator in advance.
First, beat the butter until smooth.
Instead of sugar, it is better to use powdered sugar. You can add vanilla, almond extract, cocoa to the mass.
Sour cream can be replaced with cream. They are added only after the oil is well mixed.
All ingredients are whipped first at medium and then at high speed until smooth.

In addition to the fact that it is necessary to follow the technology for preparing the cream, you should pay special attention to the choice of products.

When buying sour cream and butter, you need to make sure that the products are tasty and natural. Therefore, you should pay attention to the following factors:

Pay attention to the name - the natural product should only be called “sour cream” and “butter”.
For the cream, you should choose a fermented milk product with a fat content of at least 20%, and butter - from 72.5% - the fattier the better.
The color of sour cream should be white with a creamy tint, while its surface should be smooth and shiny. If, after you open the jar, you notice that it is faded and matte, then it is full of thickener. The color of the oil varies from light yellow to pronounced yellow (depending on fat content)
The taste of sour cream is slightly sour, but it kind of coats the tongue. If you feel the taste of baked milk, it was made from cream with the addition of dry milk. The oil should have a pleasant creamy taste and aroma. The presence of bitterness indicates that the shelf life has been violated, so it should not be used.
Pay attention to the production date and expiration date.
Buy products only from a trusted manufacturer.