Sour cream is a wonderful basis for many culinary masterpieces. It is especially actively used in the confectionery art. A cream based on sour cream is quite popular, which received the corresponding name - "sour cream". It is considered a true classic for home baking. In the confectionery industry, this impregnation is also widely used. Professional chefs get a thicker sour cream, and the housewives - more liquid. It uses similar ingredients of good quality and first freshness. A logical question arises: how to make a liquid cream cream thick? To do this, consider several culinary nuances that will help to thicken the filling to the necessary degree.
The composition of sour cream
This filling has gained its popularity due to the ease of preparation and the availability of ingredients. It is especially popular for biscuit cakes, eclairs, honey cake and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be borne in mind that this is a sufficiently liquid confectionery mass, that is, a fluid substance that is well suited to make a dry dough softer and more tender.
Standard sour cream is prepared from 3 required products:
- Fat sour cream.
- Powdered sugar.
- Vanillin.
How to make thicker sour cream for cake? First, you need to use sour cream of maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. For a significant thickening of sour cream, it is worth using several methods and additives.
Ways to make sour cream thick
How to make sour cream cake thick? Confectioners use several fairly effective options. Possible remedies:
- Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can put sour cream in gauze and hang over a bowl for several hours. Thus, the excess liquid drains, and the finished impregnation comes out thicker.
- Reduce whipping time. From contact with sugar, any sour cream becomes more liquid. To avoid this, you need to whip the cream at the maximum speed of the mixer for a non-positive time. In addition, before whipping, it is worth cooling all products and equipment.
- The use of starch. Any starch is able to make the impregnation slightly thicker and does not affect the taste.
- Gelatin supplement. This is a universal thickener that can slightly change the taste of the dessert. After adding, it will take time to cool.
- The combination of sour cream with butter. Sour cream with the addition of oil is obtained a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. Especially often it is used for filling eclairs.
- Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but in application they are all similar.
These simple tricks contribute to the thickening of sour cream during cooking. You can add density to the finished cream only by whipping it again with the addition of any suitable additive.
Thick sour cream recipes
To make a medium-sized cake, you will need about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes provided to your attention below.
Cream with sour cream and gelatin
How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. For swelling, gelatin is aged in cold water for 20-30 minutes, then dissolved in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream with sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple of minutes. The finished mass must be placed in a cool place for 5-6 hours. During this period, gelatin seizes and you get a really thick and delicate cream.
Sour cream with starch
How to make sour cream thick with starch? For the above volume of ingredients, only two teaspoons of powder will be required. Chilled sour cream is beaten with a chilled mixer for 10 minutes, then sugar and vanilla essence are added . After another 5 minutes of whipping, starch is added and whipped again. In order for the cream to seize and thicken, it is cleaned in a cool place for half an hour.
Oil impregnation
Still how to make sour cream thick? On 500 gr. approximately 70 g of butter is taken with sour cream. It should be slightly warmed up. 50 g of powdered sugar must be ground with butter in a large capacity. When the mass turns white, sour cream, the remaining powder and vanilla are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.
Sour cream with condensed milk
How to make sour cream thick? You can use condensed milk. In this recipe, sugar can be completely eliminated. Condensed milk affects the volume, because of it more impregnation comes out. A standard can of condensed milk and 50 grams of butter are added to the standard ingredients. The oil should be at room temperature. Chilled sour cream is beaten for 10 minutes, after which a whipped mixture of condensed milk and oil is added to it. Beat this mass for another 10-15 minutes until a lush, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.
Sour cream using a thickener
How to make sour cream thick? A dry concentrated cream thickener is perfect for this purpose. The instructions usually indicate the exact proportions (they vary from different manufacturers). Most often, at 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, after which vanillin and a thickener are added. The resulting mass must be intensively beat for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is a little liquid - another thickener is added and the sweet mass is again whipped.
As can be seen from these recipes, in the preparation of thick sour cream, various culinary additives are used. In any case, it is important to use fresh, high-quality products. Sour cream should be high in fat. Both sour cream and inventory must first be cooled.