Cream for sponge cake made from sour cream: ingredients, recipe: Labuda.blog

Sour cream for a cake consists of sour cream and sugar; the classic preparation of cream at home is considered the simplest and fastest process.

The sour cream recipe is one of the cream recipes often used in cooking when preparing homemade cakes - Pancho sponge cakes, puff Napoleons, honey cakes, children's cakes, cookies, sweet pastries, desserts.

The structure of sour cream with sugar is such that in a relatively short time the cream of sour cream and sugar penetrates deeply into the pores of the cake, thoroughly soaking dry sponge cakes, puff or honey, making the homemade cake soaked, tender and juicy overall.

How to make sour cream for a cake at home? The recipe is simple, the composition of the classic cream is sour cream and sugar, the mixture of which is whipped and applied to the cake layers; added to desserts and cookies. It is difficult to find simpler cooking technologies than sour cream in cookbooks.

They make sour cream at home with powdered sugar, butter, condensed milk; in recipes for sour cream for cakes, condensed milk often replaces butter. Or at the end of whipping the sweet sour cream mixture, add chocolate, honey, fruit, cream, cocoa.

Advice from the Wonder Chef. The classic sour cream cream is known to many readers from the popular recipe for Honey cake, which you can bake yourself or buy in every supermarket in the form of ready-made sponge cakes.

Classic sour cream is liquid in order to soak light sponge cake layers; cooks resort to using thickeners when preparing simple cream.

How to make sour cream thick? To the ingredients in the recipe - sour cream and sugar - to thicken the cream, add condensed milk, butter, and use thickeners for sour cream. Or make thick sour cream with gelatin.

We offer three options, three methods of cooking at home and three recipes for sour cream: classic, thick sour cream with condensed milk, butter and nuts without sugar, and cream with cream, powdered sugar, sour cream - a thick cream thanks to gelatin.

These recipes for sour cream for cake are completely free of sour cream thickeners or any artificial colors or harmful additives; The cream turns out delicious and natural.

Sour cream with condensed milk

Thick cake cream made from sour cream and condensed milk without sugar, ideal for sponge pies and cakes. The cream is thick, elastic and easy to spread on the soft surface of the cake, despite the fact that the structure of the cream is oily. Cream with sour cream, condensed milk and butter is suitable for cake layers - Napoleon, Honey cake, Drunken cherry and for decorating cakes.

Ingredients for sour cream and condensed milk cake cream

walnut kernels (chopped) – half a glass (optional);
sour cream 25% -30% (chilled) – 1 cup;
butter – 1 pack (200 g);
condensed milk - half a can;
vanillin.

Recipe for sour cream with condensed milk and butter

Combine softened butter, as well as pre-fried and chopped nuts with condensed milk.
Then beat the mixture until smooth.
Add sour cream and vanilla to the mixture and continue beating.

We coat sponge cake layers with the prepared sour cream and condensed milk cream or decorate a roll, dessert, or cake. Thick cream with sour cream and butter is an ideal filling for custard cakes, eclairs, straws, cupcakes.

Cream of sour cream and condensed milk for cake

Cream made from sour cream and condensed milk is one of the simplest options for cake cream. It’s probably easier to just beat condensed milk with butter. However, such a heavy buttercream is not suitable for every cake. For example, it will be problematic to soak thick biscuit or honey cakes with it. But a light and delicate cream made from sour cream and condensed milk will cope with this task with a bang!

The process of making sour cream is completely simple. It is prepared by mixing two ingredients to a fluffy, homogeneous consistency: sour cream and condensed milk. In this case, it is advisable to choose sour cream for the cream with the maximum percentage of fat content. And you can use any condensed milk for the cream - either classic condensed milk with sugar, or boiled or, less commonly, with the addition of cocoa.

The taste and consistency of the finished cream will depend on which condensed milk you choose. Thus, a cream made from sour cream and classic condensed milk turns out to be more liquid, tender and with noticeable sourness. The cream made with boiled condensed milk has a slightly denser consistency, a pronounced caramel taste and a light aroma. The sour cream in it is noticeable a little less.

No matter what condensed milk you choose to pair with sour cream, the technology for preparing the cream will remain unchanged.

Ingredients:

fatty, thick sour cream – 400 g,
Condensed milk (boiled or classic) – 1 can.

How to make cream from sour cream and condensed milk for a cake

Sour cream, if you do not add thickeners to it, turns out to be quite liquid. That is, it is ideal for layering cake layers, but, alas, it will not work to use it to form patterns on the cake. Nevertheless, it is better to take thicker sour cream for cream, because the higher the percentage of fat content, the thicker the cream you will get and the faster it will whip. I had 25% sour cream.

Sour cream whips better while it is cold. But it is better to remove the condensed milk from the refrigerator in advance - 30 minutes before preparing the cream. Transfer the sour cream into a container where you will whip the cream.

We arm ourselves with a whisk, mixer or blender and beat the sour cream into a fluffy creamy mass. The whipping time depends on the fat content of the sour cream and on what you will use to beat it: a whisk will cope with the task in an average of 10-13 minutes, a mixer – in 4-7 minutes, a blender will need no more than 1 minute.

Carefully! It is important here not to beat the sour cream, otherwise it will come out in grains. As soon as you notice that the sour cream forms relief patterns, you can add condensed milk to it. I used boiled (cooked it myself). We introduce condensed milk gradually, 1-2 tbsp. l.

We drove in one portion - introduce a new one.

And so on until all the condensed milk has been added to the cream.

That's the whole process - the cream of sour cream and condensed milk is ready. The finished cream looks liquid and dense, but try scooping it with a spoon and/or taking a sample - and you will see how tender, light and airy it is.

Now you can layer the cake layers with cream and enjoy tea. Bon appetit!

easycookschool.com

Classic sour cream for cake

This is the fastest and simplest classic recipe for sour cream for a cake; sour cream in cooking is used for layering and soaking thick and soft, as well as thick and thin cake layers.

Honey, carrot, sour cream, pumpkin - Pancho, Turtle and many classic homemade cakes of different textures - are layered with this simple sour cream - homogeneous, tender, not too sweet, with a slight sourness.

Ingredients for sour cream for cake with sugar

sugar – 1 cup or 4-5 tbsp. powdered sugar;

fatty, thick sour cream – 1 cup;

flavoring – cognac, vanillin (optional).

Sour cream recipe for classic cake

Mix cold sour cream with sugar and natural flavors in a bowl, beat until creamy, and the cake cream is ready.

A light and low-fat cream made from sour cream and sugar is suitable for soaking cupcakes, Honey cake, and quickly soaks the driest cake layers.

Classic sour cream is used in the preparation of desserts; cookies are soaked in the cream and served with homemade pancakes and pancakes.

April 17, 2020 471

When preparing cakes, pastries, and various pastries, the question often arises: what kind of cream should I make? But this pastry cannot exist without cream; it is this component that gives it softness, tenderness, nutrition and basic taste.

A good option for filling is cream made from condensed milk and sour cream. It is considered universal, so it can be safely used for almost any baking.

Cream of sour cream and condensed milk for cake: step-by-step recipe

Who among us doesn't love cakes and pastries? To emphasize the taste of the airy dough and make it more refined, special fondants and fillings are used. Yogurt, curd or chocolate sour cream can transform any dessert into a real masterpiece. If cooked correctly, it will turn out tender and light, as in the photo. Using the recipes presented in the article, you can prepare not only delicious sour cream or “Turtle”, but also other unusual pies. Your family and friends will be delighted with the culinary delights!

No matter how airy the dough is, ready-made cakes often need additional impregnation. Sour cream for cake is an excellent choice for any housewife for baking. There are many recipes for preparing this filler. The main ingredients are sugar and sour cream, which must be beaten with a mixer until a homogeneous mass is formed. To add color and piquancy, cocoa, fruit or food coloring are added to the mixture. But even without such ingredients, the mixture turns out very tasty and goes well with any homemade confectionery.

The success of the process largely depends on the quality of the sour cream. It is better to choose the one in which the spoon stands. For this reason, many housewives prefer a home-made product rather than a store-bought option. Also, special attention should be paid to the taste of sour cream. She must be sweet. Even a little sourness can ruin the pie filling.

Although this preparation option is considered the simplest, the cream turns out very fluffy and does not spread. It can be used as a lubricant for cake layers, cake decoration and other sweet baked goods. It is worth noting that it is best to choose homemade sour cream for confectionery products. Store-bought has a low fat content, which can lead to excess liquid in the cake filling. If you don't know how to make sour cream cream, follow the classic recipe. For this you will need:

sour cream – 500 g;
sugar – 1.5 cups.

Cooking process:

Sour cream must be refrigerated several hours before cooking.
Pour sugar into the cooled mass and beat with a mixer until smooth.
When the sour cream thickens so much that it stops flowing when the pan is tilted, the cream is ready.

Not everyone has the opportunity to buy a high-quality dairy product for sweet filling on the market. If you only have store-bought sour cream in your arsenal, then using butter with 82-85% fat content will save the situation. This ingredient is able to give the mass the necessary consistency. With it you can decorate zebra cooked with kefir and classic homemade cakes. You will need:

sour cream – 300 g;
sugar – 1 glass;
butter – 150 g.

Cooking process:

Cut the butter into pieces or trample with a fork and leave for 30 minutes.
Grind the sugar into powder and add to the butter.
Beat the ingredients with a fork or whisk at medium speed.
When the mass becomes yellow and homogeneous, you can add sour cream. It is added little by little, thoroughly mixing the ingredients together.
To thicken the mixture, it is better to beat it with a whisk rather than with a mixer.
When the mass becomes dense, you need to leave it for 15-50 minutes in the refrigerator, and only then start spreading the cakes.

With condensed milk and nuts

This filling is suitable for those with a sweet tooth who love homemade waffles and cakes. Sour cream with condensed milk is much softer than its simplified counterpart. Using a variety of additives, such as nuts, you can create the most daring recipes. For such a sweet mixture use:

sour cream – 200 g;
butter – 200 g;
boiled condensed milk – 250 g;
nuts – 300 g.

Cooking process:

Mash or cut the butter and leave to melt a little.
Add condensed milk, beat with a fork until smooth.
Add sour cream to the resulting mass and mix.
Fry the nuts in a dry frying pan, grind in a coffee grinder and add to the fudge.
Mix thoroughly, let the sour cream cream brew.

With gelatin and fruit

Everyone has tried homemade cake with sour cream. If you want to diversify such a trivial dessert, it is best to use fresh fruits and berries. The delicacy will allow you to plunge into gastronomy and remember the warm season. Making cream based on gelatin and fruit is very simple. To do this you will need the following ingredients:

fat sour cream – 500 g;
sugar – 100 g;
any fruit – 300 g;
sugar – 100 g;
gelatin – 1 tbsp;
water – 70 g.

Cooking process:

Pour gelatin into a small iron container and fill it with water. You need to make sure that it does not dissolve, but only swells.
After 15 minutes, place in a water bath and stir until smooth. It is important that the mass does not boil, but simply turns into a yellow liquid.
Add sugar or powder to sour cream, beat.
Gradually pour melted gelatin into the creamy mixture and stir.
Add berries.
The resulting liquid mixture is left to cool, and then the finished cakes are poured into it.

How to make sour cream

Your favorite honey cake or tender saffron milk will become even better with this filling. The crusts for these pies are a little dry, so a special semi-liquid mixture is needed to soften them. The best choice is cream and sour cream. It will require the following ingredients:

sour cream – 800 g;
sugar – 70 g;
butter – 200 g.

Cooking process:

Leave the oil on the counter at room temperature for 30 minutes.
Place it in a bowl, add sugar and stir.
When the mass becomes homogeneous, begin to gradually add sour cream.
Mix all ingredients thoroughly and let stand for 15 minutes.

The combination of dairy products allows you to create a truly unique taste. Instead of cottage cheese, some people use mascarpone cheese, which will make the consistency of sour cream even more unique. It is very easy to use not only for decorating and coating baked goods, but also for jelly desserts. For a sweet condensed treat you need:

sour cream – 500 g;
sugar – 150 g;
cottage cheese – 250 g;
gelatin packaging;
water.

Cooking process:

Add a little water to the gelatin and leave for 15 minutes.
Heat it in a water bath, stir thoroughly so that there are no lumps.
Add sugar to the cottage cheese, then grind through a sieve.
Add sour cream, beat with a mixer on low speed.
Without stopping stirring, add gelatin.
When the mass becomes homogeneous, switch to the maximum mixer setting to achieve thickness.

Find out more recipes on how to make cottage cheese cream for a cake.

For the honey cake

An unusual spread will help you diversify the recipe for your favorite homemade pie. Using sour cream custard will transform the thickest, roughest cakes into a delicate cloud. The thick consistency will allow the culinary masterpiece to keep its shape and not sag under its own weight. To prepare thick sweetness you will need:

sour cream – 300 g;
butter – 200 g;
sugar – 150 g;
flour – 2 tbsp;
a little vanillin;
egg.

Cooking process:

Combine sugar with egg, mix until smooth.
Add flour, beat well.
Add the main ingredient to the resulting mass, place in a water bath and stir. When the mixture thickens, remove.
Add 50 g of butter, mix thoroughly.
Whisk the rest of the butter until creamy.
Mix the ingredients together.
Using a mixer, bring the mixture to the desired consistency for a few minutes.

Many housewives face this problem. The cause of excess cream liquid may be unsuitable sour cream or incorrect technology for whipping the mixture. The longer you work with the whisk or mixer, the more the sour cream reacts with the sugar and becomes thinner. If the cream turns out thin, then the following will help correct the situation:

Starch. It is necessary to add very little, otherwise the taste of the sweet mixture will deteriorate.
Gelatin. Universal thickener. After adding it, the cream must be kept in the refrigerator for a while.
Butter. With its help, the watery mixture will acquire a thick, heavy consistency.
Thickener. The easiest way to turn liquid cream into a fluffy mass.

Video

The highlight of any pie is its filling or spread. Using the simple recipes presented in the videos, you can prepare delicious homemade cakes without much difficulty. Lush creams made from non-acidic sour cream can decorate baked goods and other sweets. With just a few ingredients in your hands, you can create masterpieces of confectionery art.

Very simple and quick recipe

Carrot Cake Recipe

Pancake cake

sovets.net

Cream for cakes with gelatin and condensed milk

1000 grams of sour cream with a fat content of 30-35%;
500 grams of condensed milk;
15 grams of gelatin;
vanilla sugar - 10 gram sachet.

Cooking time: 25 minutes.

Nutritional value – 510 kcal.

How to do:

Gelatin should be poured with cool water and left to stand for about 30-40 minutes so that it swells;
Place the sour cream in a deep cup and beat it well with an immersion blender for about 4-5 minutes;
Next, without ceasing to beat, pour in condensed milk in a thin stream;
As soon as all the condensed milk is poured in, add vanilla sugar and continue beating for about 5 minutes;
If desired, condensed milk can be replaced with boiled milk;
Then the gelatin should be poured into a saucepan and placed on the fire;
Heat until dissolved. Under no circumstances should we bring gelatin to a boil, otherwise all its adhesive properties will completely disappear;
Place the kerm in the refrigerator for half an hour;
After this, you can use it to prepare various desserts.

Sour cream and curd cream with condensed milk

Ingredients:

400 g sour cream;
30 g gelatin;
400 g of cottage cheese;
300 g cherries;
200 g sugar;
1 teaspoon vanilla;
1 can of condensed milk;
½ glass of water.

Cooking time: 1 hour.

Calorie content: 168 Kcal/100 g.

First, remove all the seeds from the cherries and sprinkle the berries with granulated sugar. Using a blender, make cherry puree. Add cottage cheese (5% fat), vanillin to it and mix everything again using a blender or mixer.

Gelatin should be filled with warm water. It should be left for 15 minutes and allowed to swell. Melt it until completely liquid in a water bath, without bringing it to a boil, and stir constantly. The gelatin must cool.

Only after this should it be carefully poured in a thin stream into the curd-cherry mixture, add sour cream, condensed milk to taste and stir well. The prepared cream will give the perfect taste to the sponge cake.

— try to prepare an incredibly tasty and unusual dessert that will amaze you with its tenderness.

Read chicken fillet in sour cream - it makes the chicken even more interesting and tastier.

Check out our delicious raisin cupcakes, we've rounded up the best options.

Cream for Napoleon with added oil

The cream will be prepared from the following components:

200 ml sour cream;
condensed milk – ½ can;
packaging of real butter with a fat content of at least 72.5%.

Cooking period: 35 minutes.

Calorie content – 529 kcal.

Cooking process:

The butter should be removed from the refrigerator approximately 30-60 minutes before preparing the cream. During this time it will become soft and easier to stir;
Cut the butter into small cubes and transfer to a container;
Using a mixer, beat the butter until smooth and fluffy;
Next, we begin to pour in the condensed milk a little at a time, but do not stop and continue to stir everything;
As soon as all the condensed milk is poured in, mix again;
Then add sour cream, beat all ingredients together well for about 10 minutes;
The result should be a cream with a fluffy consistency;
If necessary, you can add cocoa powder to give it a chocolate color or add a filling of pieces of fruit or berries.

Choosing good sour cream

To prepare a delicious cream with sour cream and sugar, you need to purchase a high-quality fermented milk product. It depends on him how delicious the dessert will be. Sour cream should be airy and light, but at the same time thick and tasty. To get a good result, you must initially purchase high-quality sour cream.

The dairy product must be fresh. It is best to choose sour cream with a high fat content (at least 30%). Choose a product with a thicker consistency, without signs of whey separating. If it turns out that the sour cream is too liquid, you can strain it using gauze or thicken it with a special powder.

Curd cream for biscuit

For the cream you will need:

sour cream – 200 grams;
butter packaging;
condensed milk – 250 ml;
400 grams of cottage cheese.

Cooking time: 30 minutes.

Calorie content – 532 kcal.

Let's start cooking:

Combine sour cream and cottage cheese in a blender or food processor;
Stir until smooth, the cottage cheese should acquire a creamy structure;
Then add condensed milk and stir well again;
Place the butter in a separate cup. It is advisable to first remove it from the refrigerator so that it softens;
Beat the butter with a mixer or blender until fluffy;
Next, place the remaining components into a container with oil in parts and beat thoroughly at high speed;
At the end, beat for another 4-5 minutes.

Cream made from boiled condensed milk and sour cream

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Delicate, pleasant taste with a slight sourness! For a cake, preparing the cream plays a very important role. This recipe is great for sponge and honey cakes. The preparation is very simple, the only rule is that when mixing all ingredients must be at the same temperature. Everything is easy and simple!

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Calorie content of foods

Beat the sour cream with a mixer or blender until fluffy foam appears. Add boiled condensed milk and lemon juice in parts. We continue to beat, the end result should be an elastic, homogeneous cream. It is advisable to choose richer sour cream for the cream. You can also add cognac for flavor if desired.

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Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content - 210 kcal/100g
Sour cream 25% fat content - 284 kcal/100g
Sour cream 30% fat content - 340 kcal/100g
Lemon juice – 16 kcal/100g
Vanilla sugar - 379 kcal/100g
Boiled condensed milk - 328 kcal/100g

Calorie content of products: Boiled condensed milk, Sour cream, Vanilla sugar, Lemon juice
1000.menu

Butter cream for honey cake with strawberries

The cream will require the following components:

200 grams of sour cream;
real butter - a pack;
condensed milk - can;
gelatin – 15 grams;
strawberries - 6-7 berries.

Cooking time: 30 minutes.

Calorie content – 526 kcal.

How to cook:

First you need to pour gelatin with cold water and leave to stand until it swells;
It is better to first remove the butter from the refrigerator so that it softens;
Place the sour cream in a cup and whisk it thoroughly until it becomes fluffy;
Then pour in the condensed milk and mix again with a mixer until smooth;
Add pieces of softened butter and beat everything well again until smooth;
Strawberries should be washed and all stems removed;
The berries can be cut into small pieces or grind in a blender;
Place the berry pieces into the cream and beat again;
Heat the gelatin until completely dissolved, but most importantly not to a boil; Pour gelatin into cream, stir;
Place the cream in the refrigerator for 30 minutes;
After this, the cream can be used to grease honey cake layers or to prepare various creamy desserts.

How to thicken liquid cream?

Sometimes it happens that the cream for a sour cream cake does not turn out thick, although all proportions are met. Don't despair if a similar problem happens to you. The situation can be improved. You can thicken the mass using additional products.

There are several ways to achieve a thicker consistency:

You can add a little corn or potato starch. At the same time, the taste of the finished cream remains unchanged.
Gelatin is also used for thickening, which goes well with sour cream.
Butter can also thicken the creamy mass. But in this case the cream is not at all light and quite greasy.
The easiest way to thicken the mass is with special thickeners. The powder is poured into sour cream and quickly whipped with a mixer.

If you wish, you can try different options and choose the best one for yourself.

Cream with sour cream, condensed milk and cream cheese

For preparation you will need the following components:

200 grams of cream cheese;
condensed milk - 250 gram can;
half a liter of sour cream;
a pinch of vanillin;
a large spoon of high fat cream.

Cooking period: 20 minutes.

Calorie content – 544 kcal.

Cooking process:

Place cream cheese in a cup and add condensed milk;
Beat both ingredients with an immersion blender until smooth, preferably a fluffy consistency;
Next, add sour cream in parts, but do not stop whisking;
Add vanilla powder and mix again;
Place the cream in a separate cup and whip it until stiff foam forms. This is necessary so that the cream mixture turns out fluffy and airy;
Pour the cream into the cream, stir everything thoroughly;
After this, the finished cream can be used to grease baked goods.

to prepare the cream, you should use sour cream with a high fat content of 20% or more;
condensed milk can be used boiled, it will give an unusual taste and beautiful color;
Additionally, you can add vanilla powder or cinnamon for flavor;
If you want to make patterns or various decorative elements out of cream, then it can be painted in different colors. Just add a little food coloring;
In order for the cream to hold its shape and not spread, it is better to add gelatin to it. When it hardens, it will become like a soufflé;
Additionally, you can add pieces of fruit, berries, marmalade, nuts, raisins.

Baking cream from condensed milk and sour cream is prepared quickly and easily. For it, it is enough to have two main components - condensed milk and sour cream. The main thing is to mix both components thoroughly. The prepared fluffy mixture can be greased on various cakes, filled in pastries and used to decorate baked goods.

I present to your attention a cream made from sour cream and condensed milk. Many housewives prepare cream from sour cream and sugar, as it goes well with popular sponge cakes. But they often fail because sour cream and sugar are very easy to overbeat and you end up with sweet butter.

And also, for some housewives, sour cream and sugar are not whipped into cream, but remain a liquid, sweet mass, which cannot be used to layer the cakes with a thick layer of cream.

Cream made from sour cream and condensed milk turns out to be tender and tasty, and biscuit cakes with it always become more tender and juicier. Remember that to prepare this cream you should choose high-quality, natural products without various impurities. Also note that all products must be cold. You can even chill the whisk and the bowl in which you will beat the cream in the freezer (15-20 minutes).

And also, I would advise whipping this cream with a hand whisk, since the mixer is a fairly powerful device and you may not be able to keep track of when the cream is beaten. It is better to choose homemade or store-bought sour cream, with the highest percentage of fat content.

Sour cream with condensed milk is incredibly easy and quick to prepare. It perfectly soaks dry sponge cakes and thanks to it the cake always turns out amazingly tender and soft. It is prepared from easily accessible ingredients that can always be found in your refrigerator.

Sour cream with condensed milk for sponge cake

Ingredients:

condensed milk – 450 ml;
sour cream 20% – 400 ml;
cognac – 2 tbsp. spoons;
liquid vanilla extract – 1 teaspoon;
concentrated lemon juice – 50 ml.

Preparation

Place the cooled sour cream in a bowl and beat for 5 minutes with a mixer until fluffy. Then pour out the condensed milk, add a little vanilla and concentrated lemon juice. At the very end, pour in the cognac and, using a mixer, bring the cream until ready, whipping the ingredients into an airy mass. Cover the bowl with the cream with cling film and put it in the refrigerator for 3 hours to thicken. After that, we use it to soak sponge cakes. If at the end you have a small amount of cream left, then transfer it to a dry, clean jar, close the lid and store in the refrigerator for about a week.

Butter and sour cream with condensed milk

Ingredients:

natural condensed milk – 200 ml;
sour cream 20% – 200 ml;
butter – 200 g;
peeled walnuts – 300 g.

Preparation

Place soft butter in a deep bowl and pour in condensed milk. Beat the contents with a blender until smooth and homogeneous. Next, add sour cream and beat well again. Lightly fry the peeled walnuts, then finely chop them with a knife, pour them into the cream and mix with a whisk.

Recipe for sour cream with condensed milk

Ingredients:

– 400 ml;
sour cream – 400 ml.

Preparation

Pour chilled sour cream into a deep bowl, add boiled condensed milk and beat thoroughly with a mixer until smooth. Cool the finished cream, and then coat the cakes and form the cake.

Creamy sour cream with condensed milk

Ingredients:

Preparation

Place the heavy cream in a bowl and beat until stiff peaks form. Separately, whisk the sour cream with powdered sugar and thickener. Then add condensed milk and whipped cream. Mix the mixture thoroughly and put the finished cream in the refrigerator to harden for half an hour.

There are different recipes for preparing sponge cake impregnation, but one of the simplest and fastest is the recipe for sour cream with condensed milk. Firstly, it has a very soft and pleasant structure, and secondly, preparing this type of impregnation will take no more than half an hour. This cream is suitable for any cake, as it is quite light, and sour cream gives a delicate, not cloying taste.

For many creams, the sour cream must be strained, since a large amount of liquid in it can make the cream from condensed milk and sour cream very liquid. But if a strong one is needed, then straining is not necessary. In this case, you need to apply the impregnation in small portions, wait a little for it to be absorbed and apply the portion again to the cake. If you don’t do this, then everything will be absorbed into the cake and there may not be any layer left between the cake layers.

The simplest recipe for straining sour cream is to put it in the refrigerator overnight using the usual design for this action. Place a colander on the pan, put a layer of gauze or several layers of sterile bandage in it and pour in the sour cream. Some people prefer to buy sour cream in jars and cups, but if the volume required for impregnation is a multiple of 0.5 liters, then it is better to buy the corresponding number of bags. This has a lot of advantages. And the most important of them is that you can squeeze the contents out of the bag to the last drop by twisting the bag like a rag. And you don't overpay for plastic cups.

Recipe 2: Condensed milk cream with sour cream

Cream made from condensed milk and sour cream has a pleasant, light taste with a slight sourness. It is great for sponge and honey cakes. Also, cream made from condensed milk and sour cream can be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food. And if you need to reduce calories, you can use natural yogurt instead of sour cream.

Condensed milk 300 gr.;

Sour cream at least 20% fat 300 g;

Vanillin 1 gr.;

Cognac 1 tablespoon.

You need to beat the sour cream with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may form grains of butter and the buttermilk will come off. Then, without stopping whisking, add condensed milk little by little. At the end, add vanillin and cognac. Mix everything thoroughly.

Sometimes the cream made from condensed milk and sour cream can turn out liquid. In this case, you can correct the situation with butter. Beat 200 gr. lather the product into a lush foam and gradually, in small portions, add liquid cream to it. You will get sour cream from condensed milk and butter, which can also be used in any desserts.

If there is no butter or there is no desire to increase the calorie content of condensed milk and sour cream cream, then you can use gelatin. For this purpose 10 gr. Powder is poured into 50 ml of water or milk and allowed to swell for 30 minutes. Then it is heated in a water bath and combined with condensed milk and sour cream cream. The mass needs to be put in the refrigerator for half an hour, it will become thicker.

About preparing creams

The simplest is considered to be the usual whipping of sour cream with condensed milk at medium speed of the mixer. To do this, you need to take a can of condensed milk and 200 grams. sour cream. Pour everything into one bowl and beat. When there is a homogeneous mass in the bowl, the impregnation is ready. At this point, you can add any additional ingredients to the cream that will make the taste of the cream richer. Finely chopped nuts, dried apricots, chopped in a meat grinder or blender, raisins.

You can also mix sour cream with boiled condensed milk, the cream will turn out a little darker than the color of champagne. This impregnation will look good between light-colored cakes.

But this is the simplest type; there are many more recipes that require a little more ingredients. Some of the creams can only serve as an impregnation, but some can be used to decorate the top layer and sides of the cake.

But so that our mothers do not suffer, we will suggest a simple recipe for morning dessert.

To prepare you will need:

4 cookies (which the child loves);
¼ can of boiled condensed milk;
100 gr. cottage cheese;
100 gr. sour cream;
1 tbsp powdered sugar;
1 small chocolate bar.

We start cooking by whipping sour cream with powdered sugar. Pass the cottage cheese through a sieve and mix with sweet sour cream and boiled condensed milk. Beat well. Place 2 cookies in a bowl, having previously broken them into medium-sized pieces. Add half the cream, again cookies and again cream. Now you need to sprinkle grated chocolate on top, give the child dessert and leave the kitchen so as not to listen to this delicacy crackling behind his little ears.

Of course, it is better not to give this to children under 2 years old, but after the age of two you will not be able to get them away from this dessert by the ears. If you use this recipe, just replace the boiled condensed milk with regular one and add a tablespoon of any seedless jam, then you can get not only a morning dessert, but also a wonderful cream for any cake. In this case, all ingredients must be multiplied by 2.

This way you can make a tasty and long-lasting cream for decorating cakes without adding butter. In this case, the taste of the cake will be pleasant, and the appearance will be original, since cooking will give a unique color to the impregnation.

Since many people do not like the taste of butter on the cake, and most importantly its quantity, it is for this reason that use a recipe for decorating a cake based on cottage cheese. This fudge is much easier and faster to process by the body, does not leave a cloying oily aftertaste and is suitable for ladies on a diet.

Any recipe for soaking based on condensed milk and sour cream will be a good addition to the cake.
Remember that this is the simplest type of impregnation and the most delicious cream. If guests are already knocking on the door, then you can coat any purchased cakes in this way and no one will guess that you did not prepare this pastry yourself. Facebook