Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which is appropriately called “sour cream.” It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A natural question arises: how to make liquid sour cream thick? To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.
Composition of sour cream
This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for sponge cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender. Standard sour cream is prepared from 3 required products:
- Fat sour cream.
- Powdered sugar.
- Vanillin.
How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.
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:
- Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
- Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
- While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
- Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
- 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.
- Leave in the refrigerator for an hour.
- If you are short on time and need to prepare the treat faster, increase the amount of gelatin.
Ways to make thick sour cream
How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:
- Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
- Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
- Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
- Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
- A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
- Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.
These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.
Recipe: How to make thick sour cream
Compound:
Sour cream 400 g (any fat content and any brand) Fabric
sour cream
Step 1 Weighing out the sour cream
One of the simplest and most harmless ways to thicken sour cream is to get rid of excess moisture. For this:
Line the bottom of the cup with a cloth. A cotton towel or any not very dense fabric works well. I use synthetic fabric because synthetic washes better. Place all the sour cream on the cloth. Tie the corners with a knot and hang.
Cream with sour cream and gelatin
How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.
Not any sour cream can be used in cooking
Before whipping sour cream and sugar into a thick foam, you should know that not all sour cream is suitable for mixing with sugar. It will be quite difficult to bring a store-bought product that is passed off as natural to a creamy state. Even if its fat content is 20 percent or more.
If you nevertheless purchased a product in a store and saw that its consistency is not suitable for making cream, all is not lost. We will tell you what to do if sour cream and sugar do not whip together:
- Pour it into a colander lined with cotton cloth. It must be placed in the refrigerator overnight, due to which the unnecessary percentage of whey will be filtered out of the sour cream.
- If there is no desire to engage in the process of straining the whey, it is recommended to beat the sour cream with the addition of boiled condensed milk to taste.
- You can purchase a special thickener, which will result in good and fluffy whipped sour cream with sugar.
The easiest way out is to buy a homemade product. In such sour cream, sugar is best mixed, but you should do it carefully. The end result will be a high-quality cream in a minimum amount of time.
Tricks for making sour cream
It would seem that whipped sour cream with sugar is a mere trifle, but preparation requires taking into account many practical recommendations.
- Any product that complements the base should be added gradually.
- When whipping with a mixer or blender, you need to use only low speeds. Rapid rotations will turn the smooth consistency into oil, after which the product will be spoiled.
- The composition of store-bought products has a low fat content, and the quality of the finished product depends on this. Experienced housewives have found a way out - they mix store-bought sour cream with cream in equal proportions to make it a little fattier.
- Before whipping sour cream with sugar, it is recommended to cool the ingredients used (just do not overdo it).
Now you are familiar with the method of preparing products by whipping sour cream and sugar. We wish you good luck in creating culinary masterpieces!
Impregnation with added oil
Another way to make sour cream thick? For 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.
Biscuit recipe
A sponge cake soaked in sour cream makes the cake especially tender.
Ingredients:
- sour cream – 750 g;
- powdered sugar – 300 g.
Preparation:
- Prepare the pan. Take a sieve or a colander. The diameter must match.
- Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
- Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
- During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
- Prepare a deep container. Pour in ice water.
- Place a smaller container in water.
- Add sour cream.
- Add powdered sugar.
- Start the mixer and beat for at least a quarter of an hour.
Sour cream with condensed milk
How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. Condensed milk affects the volume; because of it, more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.
Butter
To make the sour cream thick enough, you can add butter in small quantities. This will change the taste of the cream and make it much richer.
This is suitable for some creams, but many do not like this option precisely because of the resulting fat content. Here you should navigate according to your taste.
There is a special product that helps make sour cream thick enough for creams or other desserts. If you don’t have it at hand at the right time, use alternative options that will provide the same result without much effort.
Sour cream using a thickener
How to make sour cream thick? Dry concentrated cream thickener is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.
As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.
Thickeners in the food industry
In the production of food products, thickeners are used very actively, because thanks to these additives the consumer properties of the product can be significantly improved. Thickeners help increase and maintain the viscosity of the product, retain moisture inside, and stabilize the foam structure of confectionery products. Some thickeners have gelling properties. The most popular food thickeners:
- xanthan gum,
- guar gum,
- agar-agar,
- sodium alginate
- gellan gum.
Step-by-step preparation
Step 1:
To prepare a delicious sour cream you will need very few ingredients. This is sour cream, powdered sugar and just a little vanilla for flavor. Use sour cream with a fat content of at least 25%. Less fatty ones will not fluff up at all and will be liquid. If the fat content of sour cream is 25%, then you can add a little cream thickener to the cream. But sour cream with a higher fat content is whipped wonderfully until thick.
Step 2:
The bowl and whisk for whipping the cream and the sour cream itself must be chilled. Place the required amount of sour cream into the bowl. I have sour cream with 30% fat content. As you can see from the photo, it is quite thick.
Step 3:
Start whipping the sour cream at low speed and gradually add powdered sugar and a pinch of vanillin. Then turn the mixer on full power. Initially, it will seem that the sour cream has become liquid. But with maximum whisking, it will very soon begin to thicken.
Step 4:
The finished sour cream is fluffy and stable. Its readiness is determined by the fact that it does not spread throughout the bowl.
Step 5:
This sour cream is perfect for layering sponge cake. Soak the kori a little with any syrup and layer with cream.
Step 6:
Cover the assembled cake with cream on all sides and put it in the refrigerator for several hours. The cream should harden and soak the cakes. You can decorate the cake with this cream to your taste. Cook with pleasure!
This sour cream is an excellent base for any cake. You can use any biscuits - chocolate or vanilla. In addition, you can add any fruit or berries to the filling - cherries, strawberries, bananas, peaches. And if you mix the cream with fruit, you can use it as a dessert on its own or for pancakes. The sour cream for the cream should be fresh, without visible, separated whey. Preparing thick sour cream does not require special skills, but you still need to know some secrets. By following the advice, you will be provided with delicious sour cream.
