The recipe for sour cream cream is deservedly popular for making confectionery products at home. It is optimal for preparing most desserts. The cream can be used for layering and decorating both sponge, honey and shortbread cakes. It can also be used to make cakes and soufflés. It has a fluffy texture and a delicate, light consistency with a slightly sour taste. At the same time, there are variations in the preparation of a creamy sour cream product.
The use of a particular recipe for preparing cream depends on the type of dessert. For example, for layering cakes and pastries, it is best to use a recipe that prepares liquid cream. For decoration, it is best to use butter and sour cream.
In principle, to prepare creamy sour cream, you can use not only the recipes presented below, but also come up with your own original recipe, experimenting with flavors and food additives.
Classic sour cream with powdered sugar without thickener
Delicate sour cream – moderately sweet with a slight sourness. Under no circumstances exchange powder for sugar, as it will be difficult to dissolve it in cold sour cream, and there is a risk that it will eventually crunch on your teeth.
The secret of this thick cream is that the sour cream sits in the refrigerator for several hours. During this time, the whey drains, and the product turns out to be very dense. Sour cream should be at least 20% fat. The indicated number of products is enough for a cake with a diameter of 24-26 centimeters.
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You will need:
- sour cream – 1200 gr.;
- powdered sugar – 150 gr.
Cooking stages.
To make the cream denser, line a sieve with gauze, put all the sour cream there, cover with a lid and put in the refrigerator for at least 6-8 hours, or better yet, overnight.
The next day the sour cream will become denser and more elastic.
Place it in a saucepan, add powdered sugar and beat with a mixer or blender with a whisk until smooth.
The finished cream is quite thick. You can coat the cakes with it.
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Butter and sour cream
Whipped cream (i.e. cream made from whipped heavy cream with sugar) is a classic pastry cream that is considered the most delicious of all pastry creams. There is no difference between whipping sour cream (i.e. fermented cream), crème fraiche (French fermented cream) and fresh cream, so I will describe the whipping process for these creams only once. I will separately describe the cream made from cream according to GOST. Cream or sour cream for whipping is 32-40% fat. The cream must be kept in the refrigerator for 36 to 48 hours before whipping into cream. Too fresh cream whips worse. The temperature of the cream or sour cream during whipping should not be higher than 7C, ideally 2C. If possible, place the bowl and whisk of the mixer in the freezer for 10 minutes before whipping the cream in the bowl. Place the cream in the freezer for 5 minutes. It is preferable to whip cream or sour cream into cream in a cold room, because even if the cream and utensils are cold, but in the room the temperature of the air goes off scale beyond 30-35 C, then this hot air will be mixed into the thickness of the cream and it will not form into a tight fluffy mass. If whipping with a hand mixer, place the bowl of cream in a pan with ice water and pieces of ice or snow. ***Churning in a mixer or by hand with a whisk is a common way to whip cream into cream. At the same time, the cream increases in volume by 2-3 times. To decorate products, to deposit decorations from a pastry bag or cornet with nozzles, use decoration cream. They are “beaten” in a food processor with a knife and they will not increase in volume, and the buttercream will be unusually thick and velvety in texture, ideal for depositing beautiful borders on products. Decorating butter cream: 2 cups cream 2 tbsp. sugar 1 tsp vanilla extract Beat in a food processor with a metal knife, checking the condition of the cream every few seconds. Touch the cream with a spatula and see if a small peak forms. This cream is not fluffy like regular whipped cream, but dense and velvety, more like buttercream. It pipes exceptionally well from a pastry bag with tips into any decoration. *** The proportions of sugar to cream or sour cream are usually taken from 50 to 100 g of powdered sugar or fine granulated sugar per 1 liter of cream or sour cream. The buttercream must be flavored with vanilla, because without powdered sugar and vanilla the buttercream would be too pale in taste and aroma. By itself, modern whipped cream forms a rather unstable cream. This is due to the fact that the size of the fat particles in modern dairy products is extremely small (thanks to microfiltration and homogenization of milk and cream), and the dairy products themselves are subjected to pasteurization and ultra-pasteurization (heating to high temperatures), which is why they then whip poorly and foam much worse. Butter or sour cream from modern dairy products not only becomes limp and settles slightly over time, it also leaks: liquid oozes out of it during storage (about 2 tablespoons of moisture from 1 cup of cream or sour cream). For this reason, the buttercream is either stored on a sieve lined with gauze or paper towel in the refrigerator and applied to the products just before serving, or the buttercream is stabilized during whipping. Even “whipping cream”, which is sold in our stores with the addition of stabilizers in the form of natural plant resins and cellulose, needs additional stabilization during whipping if eclairs, puff pastries, cakes or tartlets filled with whipped cream are going to be stored for some time after registration Stabilized buttercream can be used to plant borders and flowers.
If the whipped cream flowers are planted separately and need to have thin petals, such as roses, then they are planted from freshly whipped cream and frozen before being placed on the cake or pastry at the end of the product design. In general, butter cream and products with it tolerate freezing well for up to 1 month. The product thawed in the refrigerator will then be indistinguishable from freshly whipped cream. Regular whipped cream (basic buttercream) is not flavored with anything other than vanilla powder. But stabilized creams can be flavored with almost anything: juices, liqueurs, jam syrups, cognacs, whiskey, tinctures, liqueurs, slightly warmed honey, Nutella and other nuts ground into powder or puree, very strong tea or coffee, cocoa powder, powder instant coffee alone or in combination with warmed chocolate, jelly or slightly warmed marmalade. If the buttercream is stabilized with gelatin, then all these additives are introduced before pouring the warm (40C) gelatin solution into the whipped cream. The buttercream is stabilized in several ways using GELATIN. For a liter of cream or sour cream, take 10g of gelatin, dissolved in 100g of water. For 1 cup of cream, 1 tsp. gelatin powder, 4 tsp. water, 1 tbsp. sugar, 1/2 tsp. vanilla. Pour water into a cup, pour a thin layer of gelatin onto the water and allow it to swell. Then heat, stirring, until the gelatin is completely dissolved (do not boil under any circumstances!), you can do it in the microwave. Allow the gelatin solution to cool to 40C and pour into whipped cream. A gelatin solution that is too hot will overheat the cream, and a gelatin solution that is too cold will curdle upon contact with cold cream into lumps of gelatin in the cream even before the solution is mixed with the cream until smooth. TOPPING Mix pure whipped cream in equal amounts by weight into the whipped topping, add powdered sugar and vanilla to taste. The result will be a very stable and tasty cream, close in taste and aroma to pure cream, but much more stable and will not leak liquid inside or on the products. SPECIAL STABILIZERS Special stabilizers for whipped cream are sold in bags in stores. They work on different principles. Some, for example the German WhipIt stabilizer from Dr. Otker contains modified starch (about the same as dry jelly). Modified starch granules are able to swell (restore into a thick jelly) even when mixed with cold liquid, so butter cream with stabilizer Dr. Otkera will be about the same quality as gelatinized buttercream, but without the gelatinousness of gelatinous cream, and it will last for many hours.
Other stabilizers contain powdered pectin and cellulose (two types of soluble plant fiber) or cream-thickening plant resins, most often carageenan resin.
STARCH A small amount of fine starch (potato or corn) works amazingly well to stabilize whipped cream and keep it from running liquid for 24 hours. For a glass of thick cream, take 2 tbsp. powdered sugar, 1 tsp. starch and 1/2 tsp. vanilla extract. Mix 1/4 cup of cream with powdered sugar and starch in a saucepan and, stirring, bring to a boil. Boil for a few seconds, immediately place in a separate bowl and let cool to room temperature. Then pour in vanilla and stir. Whip 3/4 cup of cream, add “creamy jelly” and beat everything together until it reaches a “hard peak”. STARCH AND GELATIN Modern confectionery powdered sugar contains from 3% to 5% starch. Using confectionery powdered sugar and gelatin, the cream is stabilized as follows: take 1/4 of the cream in the recipe, add gelatin and powdered sugar according to the recipe, heat until the powdered sugar and gelatin are completely dissolved, but do not boil (not higher than 60-70C). This will be enough to brew the starch and completely dissolve the gelatin. Let cool to room temperature and pour into whipping cream (3/4) when it reaches soft peak stage. Whip to a stiff peak WHITE CHOCOLATE When the buttercream is stabilized with melted chocolate, it is no longer called buttercream and is called whipped ganache. A white whipped ganache made from cream stabilized with a little white chocolate is so close in quality to pure buttercream that I'm including the recipe here. For 1 cup of cream, take 85g of white chocolate. Chop the chocolate and ALMOST melt with 1/4 cup of cream (i.e. heat to about 35C). Remove from heat and stir until chocolate is completely melted into the warm mixture. Allow the mixture to cool to room temperature. In a cold mixer bowl, beat cold clean cream to a soft peak, slowly pour in the chocolate-cream mixture and beat to a “hard peak”. The same cream can be prepared with whipped fat sour cream or whipped crème fraiche. It will turn out amazingly delicious. CREAM CHEESE For 1 cup of cream, take 4-8 ounces of cream cheese (half a pack or a whole pack of full fat Philadelphia cream cheese), 1/2 cup of powdered sugar and 1 tsp. vanilla extract. Beat cream cheese with powdered sugar and vanilla into a fluffy cream. Separately, whip the cream into a fluffy cream. Using a broom, mix these two creams. The result will be a very stable cream that tastes more like sour cream than purely creamy. Cream cheese contains vegetable resins that stabilize the buttercream, it has the same amount of butter as cream, but less water. DESIGNER JELLY (piping jelly) This jelly is sold in confectionery stores in different colors - from colorless to chocolate, bright red, blue and green. In particular, everyone is familiar with apricot jelly, which is used to prime biscuits before covering them with creams. Decorating jelly in combination with powdered sugar stabilizes whipped cream well due to the presence of pectin and other natural stabilizers. . ZEFIR (marshmallow) Of course, marshmallow contains gelatin, and that is why it stabilizes the buttercream so well. Heat the marshmallows in the microwave until almost melted (a few seconds) and add them to the whipping cream at the end of whipping. For a glass of cream, take 2 tbsp of finely crushed ice, 1 large plain marshmallow, 2 tbsp. Sahara. Pour the cream into the bowl. Place the bowl with cream and whisk in the freezer for 5 minutes. Cut the marshmallows into 4 pieces and microwave for a few seconds until very soft and almost liquid. Whip the cream with marshmallows, and at the end carefully and delicately fold in the sugar with a spatula or broom. BUTTER Buttercream in the old days was made with 40% raw cream and was inherently more stable than modern buttercreams made with 20-35% pasteurized cream. Even the breeds of dairy cows in the last century were different and the cream from the milk of those cows contained fat in the form of larger drops; they whipped into butter cream more easily and more consistently. So the instability and “leaking” of butter creams is a modern problem. We didn’t encounter it in the old days! The more fat in the cream, the more stable the butter foam. The buttercream made from cream with the addition of soft unsalted butter is so stable that it can be used to layer a cake and the cream will not sag under the weight of layers of sponge cake and decorations for 3 days (in the refrigerator). Well, in three days we’ll eat the cake! For 1 cup of cream take 3-4 tbsp. soft butter (40-55g), 1/2 tsp. vanilla extract, 1 tbsp. Sahara. Heat 1/4 cup of cream over low heat with butter until the butter dissolves (about 30-35C). Pour into a cup and let cool to room temperature (20C). Whip 3/4 cup cream with 1 tbsp. sugar to a soft peak, pour in the butter mixture at low speed and beat to a hard peak. CREAM FROM CREAM according to GOST (butter and sour cream) for Boucher cakes, baskets with cream cream and jam, tubes with cream cream 127g cream of 20% fat content 64g fat sour cream (32.5% fat content) 28g refined powder 1.6g vanilla powder Preliminary Beat chilled cream and sour cream for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a stable fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is carefully mixed. BREAM CREAM according to GOST 963g cream 35% fat 97g powdered sugar 10g vanilla powder Whip the cream, add sugar and vanilla powder. The total beating time is 20-25 minutes. This cream cannot be tinted or flavored with anything other than vanilla powder SOURCE CREAM according to GOST 737g sour cream 30 fat 322g powdered sugar 11g vanilla powder Beat the cooled sour cream for 2-3 minutes at low speed, then gradually increase the speed. When a lush, thick foam forms, little by little powdered sugar and vanilla are added to it at low beating speed. KAYMAK CREAM This is a butter cream made from soft butter whipped into a fluffy cream. But since this cream contains more cream than butter, I am placing its recipe in this article about butter creams. 3/4 cup cream 20% fat 1 cup sugar 100g butter 1g vanilla sugar Boil sugar and cream until it tastes like a thin thread (108-112C). Add vanilla sugar and cool the syrup to 15-18C. Beat the butter for 10-12 minutes and gradually, in five steps. Add milk syrup. Mix well. Illustrations Non-dairy cream is sold in a variety of varieties and names, both liquid and whipped.
Black Forest cake (Schwarzwälder Kirschtorte) is probably the most famous cake with whipped cream. It consists of layers of chocolate sponge cake, decorated and sandwiched with buttercream and drunken cherries. The impressively delicious recipe for this cake comes from James Martin. For special stability of the filling and decorations from butter cream, he advises whipping cream with a fat content of 48% (double cream)!!! This cream remains stable for 5 days in the refrigerator.
From a collection of modern confectionery standards (equivalent to Soviet GOSTs), I took several photos about different creams, stabilizers and methods of decorating products with cream. Of course, jewelry doesn't have to be so thick and pompous. Both stabilized buttercream and decorative buttercream prepared in a food processor allow you to create amazingly elegant borders and ornaments, no worse than decorations made from buttercream or drawing paste. All in your hands. Author of the article: l_v_v_a
Preparing thick and thick sour cream with gelatin
The consistency of this cream is more like a soufflé: it is dense, airy, does not absorb into the cakes and does not spread. Ideal for leveling. It is very simple to make, but you need to weigh out the sour cream in advance so that it becomes even thicker. In terms of fat content, you need to choose a product with at least 20%.
Please note that you take the sour cream directly from the refrigerator. Considering that it is cold and the gelatin is warm, they need to be leveled before adding. To do this, in a separate cup, mix a spoonful of cream with gelatin until smooth, and then you can add it to the main mass. You can add vanillin or vanilla sugar for flavor. The indicated volume of products is enough to saturate a cake with a diameter of 18 to 22 centimeters.
You will need:
- sour cream – 640 gr.;
- powdered sugar – 80 gr.;
- milk – 60 g;
- gelatin – 9 g;
- vanilla sugar or vanillin.
Cooking stages.
First, you need to weigh out the sour cream through cheesecloth. To do this, place it in gauze, fold it in several layers, form a bag and hang it on a rolling pin or something similar.
Place the rolling pin over the pan so that the bag of sour cream hangs and does not touch the bottom. Leave in the refrigerator overnight.
The next day, place the sour cream in any deep container.
Dilute gelatin with milk with a fat content of 3.2% and leave to swell for about half an hour.
Then place the gelatin in a water bath and melt until the lumps completely disappear.
With a mixer at high speed, start whipping the sour cream, which has become more like cottage cheese. Gradually add powdered sugar as you go. Beat like this for about 3 minutes.
Add gelatin mixed with a small amount of cream to the main bowl with the rest of the cream. Continue beating with a mixer until smooth. If necessary, add a little vanillin or vanilla sugar during the process.
With strawberry
- Cooking time: 30 minutes.
- Number of servings: 6 people.
- Calorie content of the dish: 268 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.
Ingredients:
- cold cream – 90 ml;
- fat sour cream – 180 ml;
- sugar – 100 g;
- strawberries – 200 g.
Cooking method:
- Make a puree from the berries.
- Mix the remaining ingredients and beat until smooth.
- Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
- Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.
How to make delicious sour cream with boiled condensed milk
Just 2 ingredients and a few minutes of time, and you will get a delicate, delicious cream. You need to use full-fat sour cream – at least 20%. If upon opening the jar it turns out that it is quite liquid, you can add a thickener for sour cream. You must act according to the instructions.
There is no need to add sugar - condensed milk plays its role. The cream turns out to be delicate, light, unlike the same butter cream, with a slight sourness. You can add a little vanillin for flavor.
You will need:
- sour cream – 600-700 gr.;
- boiled condensed milk - 1 can;
- thickener for sour cream - 1-2 packets.
Cooking stages.
Place the sour cream in a deep container and beat with a mixer until fluffy.
Then gradually add condensed milk, continuing to beat. Gradually transfer the entire mass.
The cream should be quite dense, homogeneous, with a slight brownish tint.
With prunes
- Cooking time: 50 minutes.
- Number of servings: 6 people.
- Calorie content of the dish: 280 kcal per 100 g.
- Purpose: for breakfast, lunch, dinner.
You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic taste.
Ingredients:
- sour cream – 600 g;
- sugar – 200 g;
- prunes – 200 g;
- liqueur (fruit) – 50 ml.
Cooking method:
- Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
- Combine the fermented milk product with sugar and whisk until smooth.
- Add dried fruits to the mixture and mix thoroughly.
Recipe for delicate cream made from sour cream and cream with powdered sugar
This cream is ideal for both sponge and multi-layer cakes. Often used to grease Honeycake and Milk Girl cakes. You can also use it to make simple decorations using a piping bag. But it is not stable enough - this must be taken into account. They shouldn't be leveled either.
It is light, airy, moderately dense. Creamy sour cream is great for layering cakes. But it’s better to first make a side from a more stable cream.
You will need:
- sour cream – 600 gr.;
- cream with fat content 33-35% – 250 g;
- powdered sugar – 150 gr.
Cooking stages.
First you need to weigh out the sour cream. To do this, line a colander with gauze, put sour cream in it, put pressure on top and put it in the refrigerator overnight, placing the colander in the saucepan.
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Place the prepared sour cream in a mixer bowl. Send the cream there and sift the powdered sugar, breaking up the lumps.
Start beating with the mixer at low speed first, and then turn the speed up higher. Beat at medium speed for about 1.5 minutes, then literally a few seconds at maximum.
How to weigh out sour cream?
What if the sour cream is too thin, but you don't want to add any other thickeners or ingredients to the cream? Remove excess moisture from sour cream. Wrap it in several layers of gauze (or a cotton towel) for a while.
Place the sour cream in gauze in a sieve, place a weight on top and place in the refrigerator overnight. Excess moisture will drain.
What if the store didn’t have the right amount of sour cream? Cream, or rather, sour cream and cream in equal proportions, will save the day.
Sour cream for cake with butter
This cream comes out very thick without adding additional thickeners. You can decorate cakes with it - it is quite stable and holds its shape well. Its preparation will take no more than 10 minutes of your time. However, if you need it to keep its shape, you need to put it in the refrigerator for an hour.
Take the butter at room temperature - it should be very soft. Fat content - no less than 82%, contains only pasteurized cream. It is advisable to weigh out the sour cream - the thicker it is, the denser the cream will come out. If you weigh out sour cream, take 20-30% more product than indicated in the recipe.
You will need:
- sour cream – 350 gr.;
- butter – 180 gr.;
- powdered sugar – 1 tbsp;
- vanillin on the tip of a knife.
Cooking stages.
Place room temperature oil in a deep bowl. Beat thoroughly with a mixer until fluffy.
Gradually add powdered sugar while continuing to beat. Don't forget to add a little vanilla.
Then add sour cream and continue whipping the cream until fluffy.
After this, put the mixture in the refrigerator for 1 hour.
The most delicious custard sour cream with starch and eggs
Very tasty sour cream custard with the addition of butter. It is versatile: it can be used in pastries and cakes. You can coat, decorate and even level cakes with it. What’s remarkable is that after infusing in the refrigerator, it remains just as airy and tender, and does not “tan.” The texture is closer to custard. It colors well and is ideal for layer cakes such as Medovik or Napoleon. You can even use it to level it before applying glaze. By coating the cakes with it, you don’t have to worry that after steeping the dessert will tilt and the cream won’t come out from the sides - it’s very stable.
For those who don't like starch, you can replace it with flour. Take at least 82% butter; it should contain only pasteurized cream. 3-4 hours before cooking, remove it from the refrigerator. Sour cream should also be full-fat, ideally homemade.
You will need:
- sour cream – 500 ml;
- butter – 300 gr.;
- sugar – 250 gr.;
- powdered sugar – 100 gr.;
- starch - 4 tbsp. l.;
- chicken egg – 3 pcs.;
- salt – 1 pinch;
- vanillin on the tip of a knife.
Cooking stages.
Place sour cream in a saucepan with a thick bottom (this is important), beat in eggs, add sugar, starch, and salt. Mix well.
Place the pan on the fire and, stirring constantly with a whisk, brew the cream. You need to stir without stopping, with quick, vigorous movements until it thickens. The approximate time you will need is 12 minutes, but everything is very individual and depends on the food, gas and pan.
In a deep container, beat butter at room temperature with a mixer until white and fluffy.
Gradually begin adding powdered sugar while continuing to beat.
Then add the cooled custard base. Attention: it must be the same temperature as the oil. Otherwise, the cream will separate. Continue beating until fluffy.
Homemade cottage cheese and sour cream for cake
Looking for an alternative to cream cheese? Then this option is for you. Delicate, dense, stable - the cream wonderfully holds its shape and is suitable for leveling and decorating, as well as for layering between cakes.
Sour cream should be 25-30% fat, cream – 33-35%, and cottage cheese at least nine percent. If you are not sure of the quality of your sour cream, it is better to weigh it out. To do this, line a colander with gauze, put sour cream in it, cover with gauze and put pressure on it. Place the colander in a deep container and place this entire structure in the refrigerator overnight.
You will need:
- sour cream – 200 gr.;
- cream – 200 gr.;
- sugar – 150 gr.;
- cottage cheese – 150 gr.
Cooking stages.
In a mixing bowl, combine cottage cheese with sugar and add 2 tablespoons of sour cream. Beat everything well with an immersion blender until smooth - the mass should turn out liquid.
Now put the remaining sour cream and cream into a mixing bowl and start beating with a blender until stiff peaks form.
Combine the curd and cream parts and mix gently. Do this with a silicone spatula from top to bottom so that the cream does not settle. Stir until smooth.
Lush and airy sour cream with whipped egg whites and lemon
Lush, light aromatic cream with a slight sourness. Great for any baking, but more often it is used in combination with sweet shortcrust pastry. If desired, you can add butter.
The density and fat content of sour cream is important - it is better to take at least 20-25%, ideally weigh it out in the refrigerator in advance. Never replace powdered sugar with sugar. The powder is much lighter, so the cream with it is more airy.
You will need:
- sour cream – 300 gr.;
- powdered sugar – 1 tbsp;
- chicken egg – 4 pcs.;
- lemon – 1 pc.
Cooking stages.
In a deep container, beat sour cream with half the powdered sugar with a mixer.
Place the lemon in hot water for a few seconds to make it easier for it to release its juice. Then grate the zest on a fine grater.
Cut the lemon into 2 halves and squeeze the juice into a glass.
Separate the whites from the yolks. This must be done very carefully so that not a single gram of yolk gets into the whites.
Beat the egg whites with a mixer with the second half of the powdered sugar. During the process, add 2 tablespoons of lemon juice and zest.
Combine the sour cream and egg masses, carefully mixing with a silicone spatula from bottom to top. The cream is ready.
How to prepare sour cream with liquid condensed milk and thickener
Another simple recipe, which is based on classic store-bought sour cream with 20-25% fat content and condensed milk. To make the cream thick, you need to add a thickener for sour cream - it is based on starch and powdered sugar. If you didn't buy a thickener for sour cream, you can replace it with 1-2 tablespoons of potato or corn starch.
The cream turns out to be very light, moderately sweet and quite stable. It can be used to grease cakes and decorate confectionery products.
You will need:
- sour cream – 400 gr.;
- condensed milk – 200 gr.;
- thickener for sour cream – 1 sachet.
Cooking stages.
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Place the sour cream in a deep container, immediately add condensed milk there and beat with a mixer until a homogeneous mass is obtained - it will become a little thinner than it was originally.
Add a packet of sour cream thickener and continue beating on low speed until the mixture thickens - this will take about 1.5 minutes.
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.
- powdered sugar – 2 tbsp. l.;
- cocoa powder – 2 tbsp. l.;
- homemade fat sour cream – 0.3 l.
- 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 chocolate cream for cake and other recipes.
