Most often we read about protein, butter, custard, cottage cheese and other types of dessert creams. But sour cream is not very popular. Probably, the fact is that it is not possible to store both it and the products soaked in it for a long time. But there are such cakes where only sour cream is provided. The recipe is not too complicated. But he impregnates cakes completely, which makes their taste unusually refined. Such a cream is not as greasy as butter. He removes sugar-like sugaryness and adds piquant sourness. And its layers can be the same in thickness as the biscuit cakes that sour cream imbues. Recipes and photos of cakes and other desserts can be found in this article. But first, get acquainted with some rules.
Key Secrets to Success
First of all, get a good quality product. Since we describe here the recipes of sour cream for home use, then the ingredients for it must be taken not in store. Well, if this is not possible, at least buy fat sour cream. Moreover, it should be real, not a surrogate, and fresh. No long-term storage! Sugar is most often used as the second main ingredient. But if you want the cream to be guaranteed, it is better to replace it with powder. Then your dessert will come out also magnificent. And before you beat the sour cream, cool it well.
Basic recipe
Prescriptions for the preparation of a lot of cream. But almost all of them are repelled by one classic recipe. Sour cream, which at the same time turns out, can serve as the basis for everyone else. Take two glasses of the main ingredient. Cool well. Then pour the sour cream into a bowl, where you will beat it. Now it’s the turn of the mixer. Beat the cream with a whisk until it becomes very thick. The foam should be fluffy and hold tightly on the nozzle. Now you need to act very quickly. Add 4 tablespoons of powdered sugar to the resulting cream. Shuffle. You can also put another bag of vanilla sugar. And immediately use cream to smear the cakes. It will be thick as long as it remains chilled. And sugar immediately exfoliates it. Therefore, hurry before he has “lost his form”.
Sour cream cake: recipe and photo
As we have already said, it is best to prepare such a decoration for confectionery cream from a bazaar dairy product. Sour cream should be taken at least 30 percent fat. If you will use a store product, you will have to mix it with a special thickener. For seven hundred grams of cream you will need half a liter of sour cream and 1 cup of sugar, not powdered. Therefore, this recipe will be different from the previous ones. Take a mixer with a broom nozzle. Pour sour cream there. Beat at high speed for 10 minutes.
Your success directly depends on the fat content of sour cream. If it is not as it should, then the mixture will become liquid under the influence of sugar. Then you need to beat for a long time until it thickens. How to find out if sour cream is ready? The recipe prescribes a look at whether it drains from a spoon. If yes, then whip on. If he "stands" in the shape of a hat, then he is ready. Don't want to use a thickener? There is one more secret. You take sour cream and “discard” it on cheesecloth, folded several times. Excess fluid - whey - drains. It will turn out a very thick sour cream that needs to be whipped, as described above. Such a cream comes out very good. It turns out so thick that they can not only smear cake layers, but also make decorations and inscriptions for it.
Cream based
This dessert is not made with powder, but with sugar. So, take a glass of very fat cream and mix with 4 tablespoons of 30 percent sour cream. We combine all this together and place it on ice, crushed in cubes. You can put a container with future sour cream, the recipe of which is described here, just in very cold water. Now we begin to beat this mixture with a mixer. But the speed should be minimal. Then the mass will become very magnificent. Slowly pour two tablespoons of sugar. At the same time, we do not stop whipping. Now add a bag of vanilla sugar. We translate the mixer at high speeds. Beat until the mass acquires density and uniformity.
With gelatin or agar
But for this cream you can take and not very fat sour cream. The only condition: it must be completely natural. Dissolve a teaspoon of gelatin in half a glass of warm water and leave to swell. Pour the liquid into a bowl, place in a water bath and stir until completely dissolved. But note: the composition should not boil. Now let it cool. At this time, beat with a mixer a glass of sour cream with 4 tablespoons of powdered sugar until the mixture increases in volume. After about 10 minutes, start pouring the diluted gelatin into a thin stream.
But be aware that this sour cream cake recipe does not guarantee that you will get a thick dessert. It will still be somewhat liquid. Therefore, so that the cream does not spread from your product, soak it with cakes in a detachable form with high walls. Then quickly put the cake in the refrigerator, preferably at night. The next day it can be served at the table. The cream will resemble a very tender souffle. It just melts in your mouth. Sometimes chilled lemon juice from one lemon is added to such a cream. And on top of the cake is sprinkled with zest. Gelatin can be replaced with agar agar if you make a dessert for vegetarians.
Oil based
This sour cream, a step-by-step recipe for which you will read below, is prepared in a very original way. For him, we do not cool the products, but, on the contrary, heat them to room temperature.
We start cooking by taking a glass of each ingredient - sour cream, butter, milk. Our first step is to let them settle to the right temperature. When the foods get a little warm, put them together.
The second step is to start whipping them in the mixer bowl at low speed. You should get a homogeneous mass. Beat until the base for the cream ceases to exfoliate.
The third step - add a glass of powdered sugar to the mass. Pour it a little, in several steps. We turn to high speed, and beat the mass to a magnificent and dense state.
Well, and finally, the last caveat. The taste of such a cream can be improved with some additives with alcohol - cognac, rum or liquor. Then it will acquire a unique aroma.
With nuts
We offer you a recipe with a photo of sour cream, which can be used as a separate dessert, and served with tea or coffee in a special bowl. Take about 700 grams of good, fresh high-fat sour cream. Cool it and mix with a glass of sugar. Beat the mixture thoroughly and for a long time with a mixer until it thickens. Sugar should completely dissolve, and the base for the cream itself should “stand” in the form of a hat. Add vanilla or other essence to it, or a few drops of aromatic alcohol. Now grind 100 grams of walnuts and calcine them a little in the pan. Spread in a bowl. Sprinkle chopped nuts on top. You can add grated chocolate. There is another version of such a cream, when they take equally fat sour cream and cottage cheese. The latter is rubbed through a sieve before beating. Combine sour cream, cottage cheese and 100 grams of icing sugar. Beat until thickened. Now take a glass of peanuts, walnuts or cashews. Grind, calcine, mix with cream. Now you can lay it out portionwise, sprinkling part of the nuts.
Protein-sour cream: a step by step recipe, photo
For this dessert you need to use a very fat bazaar product. But it also needs to be prepared in advance.
Our first step will be the "rejection" of sour cream. We put it in a sieve covered with several layers of gauze. So we keep sour cream for three to five hours until the whey drains. Then put it in the refrigerator.
At the second stage, we separate the proteins from the yolks in 4 eggs. This must be done very carefully. Make sure that even a drop of yolk does not get into the protein, otherwise nothing will work.
The third stage: we take sour cream from the refrigerator and beat it with 50 grams of sugar. We have been doing this for quite some time. You can add a bag of vanilla sugar at this time.
The fourth stage - beat the whites separately. First, this must be done at low speeds until foam appears. Then add 200 grams of sugar - but not in one go! - and go to high speed. Beat the whites until they turn into a dense mass.
At the final stage, we combine both creams. Carefully add sour cream to the protein mass and mix very gently until smooth.
Such a cream should be used immediately, it exfoliates very quickly.
Creme brulee
This dessert is often used as an independent dish. The recipe for sour cream with condensed milk, which will be given below, is somewhat reminiscent of an exquisite French delicacy. But the money you spend on it is immeasurably less, because it is made from simple homemade products. The main thing is to buy a real condensed milk, and not a dairy and vegetable substitute. Best if it is already cooked. 500 grams of fat sour cream need to be cooled, and then beat with a mixer until it becomes lush. Now add boiled condensed milk on a spoon. Stir and whisk again. The case is not simple, and rather laborious, but the result will exceed your expectations. Add vanilla essence to the lush mass. Can be stacked in vases.
Another option with condensed milk
This time, we use condensed sweet milk not boiled. This cream cake cream is very good. His recipe is this. Beat a half-liter jar of sour cream until doubled. Peel half the lemon and squeeze the juice out of it. Pour in a thin stream into sour cream and whisk further, making sure that the mass does not exfoliate. Now take a tablespoon of rum, brandy or strong liquor. Pour into the mass, continuing to whisk. And finally, with a thin stream, carefully pour in the contents of two-thirds of the can of condensed milk. Beat until the mixture turns into a lush, homogeneous mass.
And a few tips in the end. In any of the recipes that have been described above, you can use additional ingredients. First of all, this is any natural juice, not just lemon. He will give your dessert a tenderness. You can even take syrup from jam or liquid honey, but just do not overdo it. If you used chopped almonds during the preparation of the cream with nuts, add Amaretto liquor. It will improve and tone the taste of dessert.