How to whip sour cream correctly. How to make cream from sour cream with sugar

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

How to make Honey cake - a simple recipe with photos

Despite the fact that today any cake can be bought in a store, it is better to prepare this delicacy yourself. Every housewife today has her own “signature” recipe. This Honey Cake recipe will be an excellent basis for any culinary experiments.

Cream ingredients

Boiled condensed milk - 1.5 cans
Softened butter - 300 g

1. Boil the condensed milk in advance and remove the butter from the refrigerator. Cut the butter into small pieces and beat with a mixer for 3-5 minutes. With the mixer running, add condensed milk in small portions. Beat the cream until it becomes smooth and put it in the refrigerator

Ingredients for the crusts

Eggs - 3 pieces
Sugar - 1 glass
Honey - 3 tablespoons
Butter - 100 g
Baking powder or baking soda - 1 teaspoon
Flour - 3 cups

2. Lightly beat eggs with sugar in a heatproof bowl, add honey and butter. Place the bowl in a steam bath. Stirring constantly with a whisk, heat the mixture for 5 minutes until the ingredients are well combined.
3. When the mixture becomes lighter in color and has slightly increased in volume, add baking powder or baking soda, remove the pan from the heat and gradually whisk in the flour. You may think the dough is too runny, but don't be alarmed. It will become thicker as the honey cools.

4. Preheat the oven to 180 degrees, cover a baking sheet with parchment or grease it with butter. When the dough is ready and thickened, divide the dough into 5 parts, roll each into a ball.
5. Sprinkle a little flour on the table, place a ball of dough and, kneading it with your fingers, form an even circle with a diameter of about 28 cm. The dough may stick to your hands, to make it more convenient for you, sprinkle your fingers with flour. Do the same with the rest of the dough. To make the cakes perfectly even, use a plate as a stencil and trim off the excess edges with a knife. Don't throw away the remaining pieces of dough! They also need to be baked in the oven, then crushed into crumbs with which you decorate the finished cake.
6. Carefully transfer each cake to a baking sheet. Most likely, you won’t be able to bake them at the same time; it all depends on the size of your oven. Bake the biscuit until golden brown, about 4-5 minutes.

7. Once the sponge cake has cooled, you can begin assembling the cake. Place the first cake layer on a plate, brush it with cream, and cover it with the next layer of cake. And so on until the last cake remains. Cover the sides and top of the cake evenly with the remaining cream, sprinkle with biscuit crumbs or ground walnuts.

8. The finished cake should stand at room temperature for 5-6 hours. This way the sponge cake will better absorb the cream and the cake will turn out really tender and tasty.

Classical

Cooking time: 15 minutes.
Servings: 6 people.
Calorie content of the dish: 318 kcal per 100 g.
Purpose: for breakfast, dinner.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

sour cream – 500 g;
powdered sugar – 150 g;
vanillin – 1 sachet.

Cooking method:

Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

With cherry

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 334 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

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Ingredients:

sour cream – 400 ml;
powdered sugar – 250 g;
cottage cheese – 400 g;
gelatin – 30 g;
fresh (or frozen) cherries – 300 g;
vanillin.

Cooking method:

Gelatin is poured with water and left to swell.
At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
The fermented milk product is beaten separately, then added to the main mass and beaten together again.

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.

Sour cream with condensed milk

Cooking time: 25 minutes.
Number of servings: 5 people.
Calorie content of the dish: 286 kcal per 100 g.
Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

sour cream (minimum 25%) – 200 ml;
condensed milk - 1 can.

Cooking method:

Beat the cooled fat sour cream with a mixer until fluffy.
Then add condensed milk and continue beating until you get a homogeneous consistency.

Sour cream: selection of products and rules for their use

There are many recipes for sour cream in cookbooks. The difference lies in the use of certain components. What is common is the presence of sour cream as a base for the cream. The quality of the filling depends on the selected ingredients and cooking technology.

To make the sour cream cream tasty and have the correct consistency, it is important to follow several rules.

1. Sour cream is a lactic acid product and has a certain percentage of fat content. The fatter it is, the higher the calories and density. The product with the least amount of fat has a lot of liquid, so it often resembles cream or milk. For sour cream cream, you should choose the main component with medium and high fat content. The best in this regard is considered to be village sour cream, which is sold by owners of subsistence farming. It is difficult to find such a product in the city. From store offers for filling cakes, sour cream with 30% fat content is suitable.

2. When combined with sugar, natural fermented milk product tends to become more liquid. Then the sour cream cream spreads over the cakes, is absorbed into them like syrup, and the necessary layer is not formed. To avoid this, housewives use thick honey, condensed milk and special thickeners instead of sand. They allow you to achieve a certain consistency of the finished product.

3. The key to a delicious filling is the degree of freshness of the sour cream. Like all fermented milk products, it has a certain shelf life. The closer the date of its application to the production date, the better, more pleasant and gentle the cream will be. Over time, sour cream becomes sour, which can negatively affect the quality of the dessert.

4. From natural sour cream you can get a thick, fluffy cream if you beat it with a mixer rotating at high speed. In this case, it will seem that the finished product is stratified. It's not critical. Upon completion of the process, you will obtain a mass of the required consistency, resistant to use as a layer for a cake.

Housewives know different recipes for making sour cream cream. They are distinguished by their simplicity of preparation technology and a simple set of ingredients.

With kefir

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 238 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not harden and the cake will not hold its shape.

Ingredients:

sour cream – 400 ml;
kefir – 200 ml;
water – 50 ml;
sugar – 4 tbsp. l.;
gelatin – 10 g;
vanillin.

Cooking method:

Combine gelatin with water and leave to swell.
Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until the consistency is homogeneous and the sugar is completely dissolved.
Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

How to whip sour cream with sugar step by step instructions with photos:

Step 1

To work, we will need sour cream - 500 ml, sugar - 6 tbsp, lemon juice - 1 tsp, a whisk, two bowls of different diameters, ice water.

Step 3

Pour ice water into a large bowl. Place a bowl of smaller diameter on top of the water. Pour sour cream into a smaller bowl and add lemon juice.

Sour cream whipped with granulated sugar or powder is an excellent base for desserts. It can be used for coating cakes, filling berry pies, making mousses and fruit creams. Making sour cream at home is not difficult at all. You just need to purchase quality products and follow the technology.

Cooking time 37 minutes You will need 1 cup of sour cream; 4 tablespoons of powdered sugar or granulated sugar; 5 g vanilla sugar; 1 teaspoon cocoa; 0.5 cups 35% cream; 1 teaspoon of gelatin grains. Sponsored by P&G Articles on the topic “How to whip sour cream with sugar” How to make eclair cream How to make sour cream pie How to cook fish baked in sour cream sauce

Instructions

Buy high-fat sour cream. Ideally, you need a high-quality product with 30% fat, but twenty percent sour cream will also work. It should be fresh, moderately sour, without signs of fermentation. If you get a liquid product, strain it through two layers of gauze placed in a colander. The sour cream should be cooled before whipping. Place it in the refrigerator for 2-3 hours. You can beat the cream with a fork, whisk or mixer. Place the sour cream in a deep bowl or saucepan. Place the container in cold water or on ice and beat with quick, even movements until you obtain a fluffy but fairly dense cream. A sign of readiness is the appearance of stable “peaks” on the surface. This mixture is used to cover the surface of muffins or berry pies, or served as a sauce for pancakes and pancakes. Sift the powdered sugar, mix it with vanillin or vanilla sugar and add it to the cream in portions. Beat it again until completely smooth. Instead of powder, you can use granulated sugar. If you need a more airy cream, whip sour cream and cream. Pour the chilled cream into the pan, add sour cream, place the pan in cold water. Beat the mixture until a thick foam forms, which should be held on the raised whisk. Without stopping whipping, pour powdered sugar, sand into the cream and add a little vanilla. This cream is suitable for coating cake layers, filling tubes and preparing fruit desserts. Try changing the taste of sour cream. At the end of the beating process, add sugar mixed with cocoa powder. Stir the mixture thoroughly. The result will be an airy cream with a delicate chocolate flavor. It can be used to fill cakes and decorate the surface of cakes. You can make cream with gelatin from whipped sour cream. Place grains or gelatin plates in a glass, add half a glass of cream, stir and wait until it swells. Place the glass in hot water and stir the cream until the gelatin grains are completely dissolved. Cool the mixture. Prepare the cream according to the basic recipe. At the end of whipping, pour a mixture of gelatin and cream into the fluffy sour cream mixture in a thin stream. Stir the cream thoroughly. How simple

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.

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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.

With banana

Cooking time: 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 340 kcal per 100 g.
Purpose: for breakfast, lunch.

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

large bananas – 2 pcs.;
sour cream – 500 g;
sugar – 125 g.

Cooking method:

Bananas are ground in a blender until mushy.
A fermented milk component is added to this mass and the whole thing is whipped with a mixer.
Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

Cooking time: 60 minutes.
Number of servings: 7 people.
Calorie content of the dish: 310 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

Ingredients:

fat sour cream – 150 g;
butter (softened) – 80 g;
sugar – 300 g;
cocoa – 80 g.

Cooking method:

Mix the fermented milk component with sugar and cocoa until smooth.
Place the mixture on the fire and bring to a boil, stirring constantly.
After boiling, reduce the heat and cook until thickened. Don't forget to stir.
When the mixture thickens, add the butter and stir until it dissolves.
Remove from heat, cool.

Honey cake with custard

This is a classic recipe that is most often prepared for home holidays. It was Honey cake with custard that was first served on the table of the imperial family. The pastry chef guessed right and became one of any chefs in the palace. Every housewife who decides to make this cake will definitely hit the mark and will also be able to please her family or guests. Don't forget about the original decoration of this confectionery masterpiece. You can use nuts and dried fruits for it.

Dough ingredients

Eggs - 2 pcs.
Sugar - 1 glass
Honey - 1 tablespoon
Butter - 100 g
Soda slaked with lemon juice - 1/3 teaspoon
Flour - 4 cups

1. In a thick-bottomed saucepan, combine honey, sugar, eggs, butter and slaked soda. Heat over low heat, stirring constantly until the mixture becomes homogeneous and smooth. Then remove the pan from the heat and add flour.
2. Divide the dough into 8 parts, roll each into thin cakes no more than half a centimeter thick. Bake each cake in the oven on a baking sheet greased with butter at 180 degrees for 3-5 minutes.
3. While the sponge cake is still warm, trim the edges so that the cakes are even. Don't throw away the scraps; they will be useful for decorating the cake.

Cream ingredients

Flour - 6 tablespoons
Milk - 2 cups
Sugar - 0.5 cups
Butter - 1 1/4 cups
Vanilla sugar - 2 sachets

4. Mix flour with a quarter glass of milk. Heat the rest of the milk in a saucepan, add the flour mixture and cook until creamy. Then add sugar, vanillin, stir until the sugar is completely dissolved and remove from heat.
5. In a separate bowl, beat the butter, pour in the heated mixture of milk and flour and mix thoroughly. The cream is ready!
6. Assemble the cake by stacking the cake layers on top of each other, brushing each with a thick layer of custard. Grind the biscuit scraps into crumbs and sprinkle on the cake.

Honey cake from Alexander Seleznev

I tell you how to make a traditional and delicious honey cake - with a recipe, step-by-step photographs and the results of my labors for clarity.

I used to make cakes often, but now I already have to fight for every centimeter of my circumference. And with cakes and ice cream, I’m more likely to turn into a circle myself.

But there are occasions when you can afford to turn into a cook for one evening. I present my experiments on making honey cake for a family holiday.

I made this cake for the first time and found three recipes on YouTube.

In the end, I chose Alexander Seleznev’s recipe, but made it with simple cream. I didn't have enough time for the custard. Next time I'll try to make the original recipe.

With gelatin

Cooking time: 1 hour 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: for breakfast.

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering cakes.

Ingredients:

sour cream – 300 g;
powdered sugar – 5 tbsp. l.;
water (milk) – 0.5 tbsp.;
gelatin – 1 tsp;
flavoring (vanillin).

Cooking method:

Pour gelatin with water (milk), set aside until it swells.
Then place it in a water bath and heat until the component is completely dissolved. Leave to cool.
Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.
Use this impregnation for baking homemade cakes and other simple recipes.

Recipe 5: Chocolate sour cream cake cream

Ingredients

• fresh sour cream from the store 30% fat – half a kilogram;

• medium-sized sugar – 2/3 cup;

• cocoa powder – 4 tablespoons or a bar of dark chocolate.

Cooking methods

Chocolate cream with the addition of cocoa is prepared using a cold method. At the same time, mix the initial components and beat them with a mixer until a thick mass is formed.

When using dark chocolate, melt a bar with two tablespoons of milk in a water bath until liquid. It turns out to be glaze. When cooled, it is poured into the sweet sour cream mass and mixed gently. Do not pour hot chocolate into sour cream: it may curdle. This creates flakes that spoil the appearance of the cream and create an unpleasant acidity.

In both cases, the result is a dark brown cream with the aroma of ground cocoa beans. It matches perfectly in color with the white biscuit and imbues it with a delicate, slightly bitter taste. Some housewives add ground walnuts or hazelnuts to chocolate sour cream cream, enhancing its taste.