Sour cream: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 impregnated with it for a long time. But there are such cakes where only sour cream is provided. Its recipe is not too complicated. But it completely soaks the cakes, which makes their taste unusually refined. Such a cream is not as fat as an oil one. It removes the cloying characteristic of sugar and adds a piquant sourness. And its layers can be as thick as biscuit cakes, which are impregnated with sour cream. Recipes and photos of cakes and other desserts can be found in this article. But first, let's get acquainted with some rules.

The main secrets of success

First of all, get a good quality product. Since we are describing recipes for sour cream for home conditions here, the ingredients for it must be taken not from stores. Well, if this is not possible, at least buy fat sour cream. At the same time, it must be real, not a surrogate, and fresh. No long term storage! As the second main ingredient most oftenuse sugar. But if you want the cream to be guaranteed, it is better to replace it with powder. Then your dessert will come out even more magnificent. And before whipping the sour cream, cool it well.

Basic recipe

There are many prescriptions for making cream. But almost all of them are based on one classic recipe. Sour cream, which is obtained in this case, can serve as the basis for all the others. 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 mixer's turn. Beat the sour cream with a whisk until it becomes very thick. The foam should be fluffy and stick tightly to the nozzle. Now we need to act very quickly. Add 4 tablespoons of powdered sugar to the resulting cream. Stir. You can also put another bag of vanilla sugar. And immediately use the cream to smear the cakes. It will be thick as long as it stays chilled. And the sugar immediately exfoliates it. So hurry up before he's "out of shape" yet.

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 use a store-bought 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 powder. Therefore, this recipewill be different from the previous ones. Take a mixer with a whisk attachment. Let's put sour cream in there. Beat at high speed minutes 10.

Your success directly depends on the fat content of sour cream. If it is not as it should be, then the mixture will become liquid under the influence of sugar. Then you need to beat for a long time until it thickens. How do you know if sour cream is ready? The recipe calls for a look to see if it drips off the spoon. If yes, then we move on. If he "stands" in the form of a hat, then he is ready. Don't want to use a thickener? There is another secret. You take sour cream and "throw" it onto cheesecloth, folded several times. Excess fluid - whey - will drain. You will get a very thick sour cream, which you need to beat, as described above. This cream is very good. It turns out so thick that it can not only smear the 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 heavy cream and mix with 4 tablespoons of 30% sour cream. We combine all this together and place it on ice, crushed into 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 turnover should be minimal. Then the mass will become very magnificent. Slowly add two tablespoons of sugar. We don't stop beating. Now add a packet of vanilla sugar. Switch the mixer tobig turnovers. Beat until the mass acquires density and uniformity.

With gelatin or agar-agar

But for this cream, you can take not very fat sour cream. The only condition: it must be absolutely natural. Dissolve a teaspoon of gelatin in half a glass of warm water and leave to swell. Pour the liquid into a bowl, put in a water bath and stir until completely dissolved. But pay attention: the composition should not boil. Now let it cool down. At this time, beat a glass of sour cream with 4 tablespoons of powdered sugar with a mixer until the mixture increases in volume. After about 10 minutes, begin to pour in the diluted gelatin in a thin stream.

But be aware that this recipe for sour cream cake does not guarantee that you will get a thick dessert. It will still be somewhat runny. Therefore, so that the cream does not spread from your product, soak cakes in a detachable form with high walls. Then quickly refrigerate the cake, preferably overnight. It can be served the next day. The cream will resemble a very delicate soufflé. It just melts in your mouth. Sometimes chilled lemon juice from one lemon is added to such a cream. And sprinkle the zest on top of the cake. Gelatin can be replaced with agar-agar if you are making 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 food is slightly warm, put it together.

Second step - start beating them in the mixer bowl at low speed. You should get a homogeneous mass. Beat until the base for the cream stops exfoliating.

The third step is to add a glass of powdered sugar to the mass. We add it little by little, in several steps. We turn to high speed, and beat the mass until fluffy and thick.

Well, finally, the last nuance. The taste of such a cream can be improved by some additives with alcohol - cognac, rum or liquor. Then it will also 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 down and mix it with a glass of sugar. Beat the mixture thoroughly and for a long time with a mixer until it thickens. The sugar should completely dissolve, and the base for the cream itself should “stand” in the form of a cap. Add vanilla or other essence to it, or a few drops of aromatic alcohol. Now grind 100 grams of walnuts and roast them a little in a pan. Put in creamers. Sprinkle chopped nuts on top. You can add grated chocolate. There is one morea variant of such a cream when they take equally fatty sour cream and cottage cheese. The latter is rubbed through a sieve before whipping. We combine sour cream, cottage cheese and 100 grams of powdered sugar. Whisk until thick. Now take a glass of peanuts, walnuts or cashews. Grind, calcinate, mix with cream. Now you can lay it out in portions, sprinkle with some nuts.

Protein-sour cream: step by step recipe, photo

For this dessert, you need to use a very fatty bazaar product. But it also needs to be prepared in advance.

Our first step will be to "discard" the sour cream. We place it in a sieve lined 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 whites from the yolks of 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.

Third stage: take the sour cream out of the fridge and beat it with 50 grams of sugar. We've been doing this for quite some time. You can also add a bag of vanilla sugar at this time.

Fourth stage - beat the egg whites separately. At 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 step, we combine both creams. Carefully add sour cream to the protein mass and mix very gently untilhomogeneity.

This 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 you will spend immeasurably less money on it, because it is made from simple home products. The main thing is to buy real condensed milk, and not a milk-and-vegetable surrogate. It is best if it is already boiled. 500 grams of fat sour cream should be cooled, and then beat with a mixer until it becomes fluffy. Now add boiled condensed milk in a spoonful. Stir and beat again. This is not an easy task, and quite time-consuming, but the result will exceed your expectations. Add vanilla essence to the fluffy mass. Can be placed in vases.

Another option with condensed milk

This time we use sweet condensed milk not boiled. This sour cream cake is very good. This is his recipe. Beat a half-liter jar of fat sour cream until doubled. Peel half a lemon and squeeze the juice out of it. Pour in a thin stream into sour cream and beat further, making sure that the mass does not exfoliate. Now take a tablespoon of rum, cognac or hard liquor. Pour into the mixture while continuing to beat. And, in the end, in a thin stream, carefully pour in the contents of two-thirds of the can of condensed milk. Whisk until the mixture is fluffy and smooth.

And some tips underthe end. In any of the recipes that have been described above, you can use additional ingredients. First of all, it is any natural juice, not just lemon. It will add tenderness to your dessert. You can even take syrup from jam or liquid honey, but just don't overdo it. If you used crushed almonds during the preparation of cream with nuts, add Amaretto liqueur. It will improve and shade the taste of the dessert.