Sour cream with gelatin and fruit. Sour cream with gelatin for cake - recipe. Sour cream - base with sugar

09.12.2023

Breakfast

Curd cream for cake with gelatin is easy to prepare, very tasty, sweet and sour in taste. The consistency is somewhat similar to curd mousse, with aromatic notes of vanilla. Which cakes to use it with - decide for yourself. Some people like soft cakes with impregnation: then I advise you to use sponge cakes as a basis. You can also whip the cream with fresh fruit or seasonal berries - then you get a fruit and curd dessert. I am sure that both small children and adults will enjoy this dish. At one time I tried many different cream recipes, but settled on this one: curd cream with gelatin. I think this is a universal cream that should be in the arsenal of any housewife.

Ingredients:

900 grams of cottage cheese;
20 grams of gelatin;
250 milliliters of milk;
200 grams of butter;
9 tablespoons sugar;
a packet of vanilla sugar.

Curd cream mousse for cake. Step by step recipe

Knead the cottage cheese with a fork until it becomes a homogeneous mass, so that there are no large lumps. This must be done if you are using well-squeezed granular homemade cottage cheese - since it is harder than store-bought cottage cheese.
First let the oil stand at room temperature to soften.
Grind the cottage cheese in a large container and add milk in small portions (about 150 milliliters). I usually use an immersion blender for this. In order for the curd cream for the cake to be tender, you need to thoroughly beat the mass to the consistency of mousse.
In a separate bowl, soak the gelatin with the remaining milk and leave to swell for a few minutes.
Meanwhile, add regular and vanilla sugar to the curd mousse. Add one packet of vanilla to avoid a cloying smell and bitter taste.
Mix the curd mixture thoroughly until the sugar crystals dissolve.
Place the swollen gelatin in the microwave for 10 seconds or heat it in a water bath without bringing it to a boil. To make a water bath, you need to pour water into a large bowl and place it on the burner to heat, and place a jar of gelatin in the water. The water will gradually heat the walls of the jar and the gelatin will begin to dissolve. Be sure to stir the solution while heating to prevent the gelatin from sticking to the bottom of the jar.
Using a mixer, beat the curd mass with gelatin and soft butter until smooth.
I recommend working with the curd cream immediately after whipping, since then the gelatin will thicken and forming the cream into something will become inconvenient.

The finished product must be placed in the refrigerator until completely thickened. Serve with aromatic tea or coffee. If you want to surprise your loved ones with a delicious dessert, I recommend trying to prepare the cream according to this recipe - you get an airy, delicate curd cream with gelatin. It can be used as a topping for a cake, as an addition to a cupcake, or as a dessert on its own - it's up to you. I have coated sponge cakes with this cream many times - it turns out to be a very simple, tasty and healthy cake. My family really loves it when I add this cream to desserts, and guests always ask for more. You can also find the recipe for making different types of cakes on our portal “I Love to Cook”. We wish you successful baking and exciting experiments! And be sure to try it

A cake without cream is just sweet bread. Cream is not only a tasty treat and an additional component of a confectionery product, but also an edible material for decorating cakes, pastries, desserts, and sometimes snacks - after all, gelatin-based creams are not only sweet. Any product decorated with cream looks like a real work of art, which guests admire and the hostess is proud of before eating.

It is always difficult for novice confectioners to achieve the required cream consistency so that it does not spread on the surface of the cake. What to do if you really need to make a cake with your own hands, but you are afraid to get to work because of the difficulties in preparing the cream?

A win-win option is a gelatin-based cream. After all, the gelling component helps you easily achieve the desired result without much effort!

You just need to remember a few simple rules for preparing gelatin creams, and practice using the proven recipes offered below.

Cream with gelatin - basic technological principles

A good cream has a uniform, plastic and fluffy texture, which is not always possible for housewives. Creams are prepared by whipping, brewing, and mixed methods. First, let's look at some useful tips that will definitely come in handy for novice confectionery masters. Remember the most important rules:

To ensure that the cream always turns out right the first time, strictly adhere to the recipe, technology and use only the freshest and highest quality products.
To prepare protein creams, it is especially important to use only dry and fat-free dishes. Egg whites must be fresh and chilled for whipping. Always add a pinch of salt to speed up the process and increase the fluffiness of the protein mass, even if the recipe does not specify salt.
Prepare the cream-based cream in small portions, gradually increasing the whipping speed. For large volumes of butter creams, a mixer or processor of appropriate power is required. Watch the whipping time carefully to prevent the whey from separating. For creamy soufflé creams, cream with a fat content of 33% is used. Whip them chilled, preferably on an “ice bed”, immersing the container with cream in a bowl filled with ice water or crushed ice.
Curd cream with gelatin will turn out tender and homogeneous if fatty and fresh cottage cheese is rubbed through a sieve twice. In some cases, it is possible to use a blender to grind curd grains.
You can always replace sugar with powdered sugar, but you can’t always do the opposite.
All products contain water in varying quantities. When making creams, it is very important to maintain a balance of liquid and solids. Therefore, pay attention to the size of the eggs, do not increase the amount of sugar to taste without adding proportionally solid ingredients (sugar in melted or dissolved form is a liquid!).
In soufflé creams, if there are fruit components in the composition, it is better to use agar instead of gelatin. Agar is a gelling plant product that does not melt at high temperatures, which is very convenient if a dessert with cream needs to be served in hot weather.

It is not always possible to prepare a cream according to a recipe that was found on the Internet and really liked, because it may have been shared by ordinary housewives, forgetting to outline the important subtleties of the technology or indicating the list of ingredients “by eye.” It follows from this that basic knowledge is required about the properties of products, the biochemical processes that occur during their thermal and mechanical processing. Read recipes carefully to avoid getting into trouble.

Important! The preparation of confectionery products does not tolerate approximate weight measures and the principle “it will do!”

Protein custard with gelatin - basic recipe

This cream can be used to decorate cakes and pastries, as it retains a fluffy and stable texture for a long time, does not settle or blur. Many people with a sweet tooth like it because of its low fat content. To use as a cake layer, increase the gelatin content by 1.5 times.

Ingredients:

water – 100 ml;
egg whites – 2 pcs.;
sugar – 200 gr.;
cocoa – 25 gr.;
vanillin – 5 g;
gelatin – 17 g;
vegetable oil – 25 ml;
citric acid – 2 gr.

Preparation:

Pour gelatin with cold water and leave to swell.
Dissolve sugar in 100 ml. warm water, place in a water bath and cook until boiling. Add citric acid and cook for another 5 minutes.
Add vanillin and cocoa to the finished syrup. Cocoa must first be sifted through a strainer to prevent the formation of lumps in the syrup.
Mix the syrup thoroughly with a whisk, pouring in the vegetable oil in a thin stream. Use refined sunflower or any refined nut oil.
Beat the chilled whites in a clean and dry bowl, adding a pinch of salt (no more than 1 g). The protein mass should increase in volume by 7 times. Check readiness: turn the bowl of whites upside down, and if the mass does not drain, then the whites are ready.
Pour hot (!) syrup into the whipped egg whites in a thin stream, reduce the mixer speed to medium speed.
Dissolve the swollen gelatin in a water bath. The temperature of the liquid should not be higher than 25°C, otherwise the gelatin will lose its gelling properties.
Following the syrup, also carefully add gelatin, dissolved and strained, into the cream. Stir the cream with a spatula (do not use a mixer at this point, otherwise the cream will begin to settle).

Place the finished cream in a pastry bag and use it to decorate the cake before it begins to harden. An example of decoration can be seen in the video (below). If the cream is intended for another dessert, then put it in molds and refrigerate for a couple of hours.

Note!

Sugar syrup can be cooked without using a “water bath”, but you need to make sure that the syrup does not burn. In an open container, at high temperatures, the syrup crystallizes, sticking to the edges of the container. Citric acid is added to the finished syrup, boiled until the “soft ball” test, to prevent crystallization.

Before the syrup is boiled to the required consistency, the reverse process occurs - crystallization, if the container remains open. And you will have to open the lid - you will have to stir the syrup constantly. These are the difficulties that housewives encounter when making syrup at home.

Having covered the container with sugar and water with a lid and set the syrup to steam, you can calmly move away from the stove and do other things, occasionally checking the readiness of the syrup.

Sour cream with gelatin

The second recipe that is very popular is sour cream. But even when preparing it, housewives often encounter difficulties. When adding sugar or in combination with fresh fruit, active separation of whey from sour cream occurs, and the cream quickly loses stability, especially if the sour cream has a low fat content. Adding gelatin eliminates this problem.

Ingredients:

sour cream (25%) – 400 gr.;
powdered sugar – 180 gr.;
vanilla sugar – 8 gr.;
warm water or milk – 120 ml;
instant gelatin – 20 g.

You can add melted dark chocolate to this recipe if desired. It should be added to the cream last, stirring with a spatula.

Preparation:

Place the sour cream on a gauze napkin folded in 4 layers. Place on a tray and refrigerate for 5-7 hours. You can make the sour cream in advance by leaving it in the refrigerator overnight to remove the whey. Place a pinch of salt at the bottom of the container into which the whey will drain: it will quickly draw out excess moisture from the sour cream.
Sift the powdered sugar and combine it with the prepared sour cream, stirring the mixture with a spatula. Add vanilla.
Dissolve gelatin in water or milk, strain and add to sour cream. Mix thoroughly and the sour cream and gelatin cream is ready!

Sour cream with gelatin is suitable for making delicate desserts with the addition of fruit. It can be used as a layer in making cakes.

Advice!

To make the sour cream thicker, you can add cocoa powder, corn starch, and butter. Add fresh fruits to sour cream only after preliminary preparation - they should be sprinkled with a mixture of powdered sugar and corn starch.

Butter cream with gelatin

This cream is also versatile in confectionery preparation and extremely easy to prepare. A drop of beet juice will give it a pinkish tint, and in general, here you can experiment with any food coloring.

Ingredients:

Cream (33%) – 200 ml;
Powder – 100 gr.;
Crystalline vanillin – 4 g;
Gelatin (powder) 10 g;
Milk (8%) – 75 ml.

Preparation:

Beat the chilled confectionery cream in a tall bowl, gradually increasing the mixer speed. It is desirable that the bowl be metal, and before use it must be cooled in the freezer, or placed on an “ice bed,” or placed in a container filled with ice water.
Mix powder and vanillin, sift and add to whipped cream, in small parts. When adding powder to cream, work with a silicone spatula. Stir the cream using movements from the edge of the bowl to the center and from bottom to top.
Dissolve gelatin in warm milk, strain through a strainer and carefully pour into the creamy mass, constantly stirring with a spatula. The gelatin solution must have a temperature no higher than 18ºС!

If the buttercream needs to be colored in different colors, then it is better to add liquid dyes to the milk prepared for gelatin, and the powder can be added to powdered sugar.

Useful information for beginners!

Milk fat dissolves at room temperature, collecting into large clumps of fat that are difficult to beat with a regular household mixer. Cream turns into cream much faster when refrigerated, since cold fat molecules quickly break down and combine with the water (whey) contained in the cream, simultaneously saturating the cream with oxygen.

Yogurt and cream cream with gelatin

The consistency of the cream prepared according to this recipe is especially delicate and light, similar to ice cream. This delicacy will appeal to those who are watching calories, but children will be most delighted, because the ingredients are not only safe, but also healthy for gourmands.

The cream based on yogurt and cream can be used as an independent dessert, decorated with fruits, nuts and chocolate, but it is also suitable for combining cake layers.

Ingredients:

natural yogurt (10%) – 300 ml;
powdered sugar – 300 gr.;
gelatin – 20 g;
water – 125 ml;
cream (35%) – 450 ml;

Preparation:

Dissolve the gelatin in warm water and let it cool to room temperature.
Pour the yogurt into a deep bowl and beat at medium speed, adding half the powdered sugar and pouring in the melted gelatin in a thin stream. Don't forget to sift the powder and add it in parts, preventing the formation of lumps. Place the container with the yogurt mixture in the refrigerator for a while.
In a separate, larger bowl, beat the cream as described above, adding the remaining sugar and vanilla.
Add the yoghurt part of the cream in parts to the whipped cream. Stir and let set in the refrigerator.

This cream can be prepared with the addition of chocolate or cocoa powder, boiled condensed milk.

Curd sour cream with gelatin

The delicate curd dessert is prepared using the cold method in 20 minutes. It can be supplemented with fruit or chocolate and placed on a biscuit base.

Ingredients:

cottage cheese 19% - 500 gr.;
sour cream 20% - 200 gr.;
butter 82.5% - 120 g;
powdered sugar – 350 gr.;
gelatin – 40 g;
vanilla extract – 4 mg;
milk – 150 ml.

Preparation:

Dissolve gelatin in warm milk.
Combine cottage cheese with sour cream, beat the mass with a blender, add ½ part of the powder.
Grind the second part of the sugar until white with softened butter.
Combine the curd mass with the whipped butter. Continue beating with the mixer, gradually adding milk and gelatin.

The consistency of this cream resembles thick sour cream. It must be poured into a springform pan, on a sponge cake, and allowed to harden in the refrigerator for two hours. If desired, the top can be decorated with fruit slices and filled with fruit jelly.

Sour cream is not as popular as it is made from butter or egg white. And the whole point is his instability. But there are desserts that use only sour cream - “Zebra”, “Tenderness” or “Honey Cake” cake. Thanks to its consistency, the cream perfectly saturates the cakes.

Sour cream can be modified by adding gelatin or agar-agar, in which case you will get a delicate dessert or you can assemble a cake with layers of cream equal to the thickness of sponge cakes. It will turn out beautiful and tasty, but again not for long. Still, sour cream is intended for something else.

In order for the cream to turn out truly lush, tender and velvety, you should adhere to some important rules:

It is advisable to use homemade sour cream for the cream. If this is not possible, buy high-fat sour cream in the store, at least 30%, but in no case a so-called “sour cream product”; nothing good will come from such raw materials. You can distinguish “good” sour cream from pseudo-sour cream based on price, expiration dates, product composition and the integrity of the producers (it’s good if your region has its own milk processing plant, there is hope that local products are of better quality than imported ones);
To make the sour cream whip easier and fluffy, use powdered sugar instead of sugar. Focus on weight, since powder is much smaller in volume than sugar. If you miss, it will turn out very sweet;
The sour cream should be cooled very well before whipping;
And, perhaps, the most important thing is that the sour cream should be the freshest.

Well, it's up to the recipes. There are many of them, but they all start from the main thing - sour cream base. Learn to cook it and everything else will work out!

Sour cream - base with powdered sugar

Ingredients:
2 stacks sour cream,
4 tbsp powdered sugar,
5 g vanilla sugar.

Preparation:
Cool the sour cream in the refrigerator. Place the bowl with sour cream in ice water or snow. Using a mixer, beat the sour cream until it forms a thick, fluffy foam that can hold onto the whisk. Add sifted powdered sugar and vanilla sugar, mix and immediately use to layer the cake layers.

Sour cream - base with powdered sugar (another method)

Ingredients:
400 g sour cream,
150 g powdered sugar,
½ tsp. vanilla sugar or a drop of extract.

Preparation:
Sour cream should be strained before cooking. To do this, line a colander with a double layer of gauze, place sour cream on it and leave to strain for 3-4 hours. After this, cool the sour cream. Next, put the sour cream in a bowl in which it will be whipped, and place it in ice water. Add powdered sugar and vanilla and beat until fluffy.

Sour cream with gelatin

Ingredients:
1 stack sour cream,
4 tbsp powdered sugar,
1 tsp gelatin.

Preparation:
To prepare this type of cream, you can use low-fat, not very thick sour cream. The main thing is that it is natural. Soak gelatin in ½ cup. warm water and leave to swell for 15-30 minutes. Then dissolve it in a water bath (or in the microwave), without bringing it to a boil, and let it cool. Meanwhile, beat the sour cream with powdered sugar until fluffy and, without ceasing to beat, pour in the gelatin in a thin stream. The cream will turn out runny, so use a springform pan to layer the cake layers. After assembling the cake, place it in the refrigerator overnight. Sour cream will be like a soufflé.

Sour cream - base with sugar

Ingredients:
500 g sour cream,
250 g sugar,
10 g vanilla sugar.

Preparation:
The ratio of sour cream and sugar should be no less than 2:1. Mix cooled sour cream with sugar and vanilla sugar and beat with a mixer until the sugar dissolves and a fluffy mass is obtained.

Sour cream

Ingredients:
4 tbsp sour cream 30% fat,
1 stack cream 20% fat,
2 tbsp. powdered sugar,
1 packet of vanilla sugar.

Preparation:
Combine the chilled cream and sour cream, place the bowl with crushed ice or cold water with ice and beat with a mixer at low speed until fluffy. Gradually, without ceasing to beat, add sifted powdered sugar and vanilla sugar and beat at high speed until smooth and fluffy.

Sour cream and butter cream

Ingredients:
1 stack sour cream,
1 stack milk,
1 stack butter,
1 stack powdered sugar,
flavorings - to taste and desire.

Preparation:
For this cream, all products are not cooled, but, on the contrary, heated to room temperature. Combine sour cream, butter and milk and beat at low speed until smooth. Then add powdered sugar and beat on high speed until fluffy. Flavor the cream with cognac, rum, liqueur or vanilla essence.

Sour cream with walnuts

Ingredients:
700 g fresh fat sour cream,
1 stack Sahara,
100 g walnuts
cognac or rum.

Preparation:
Mix very cooled sour cream with sugar and beat until fluffy and sugar is completely dissolved. Chop the walnuts, lightly fry in a dry frying pan and cool. Add to the cream, add flavoring to taste and desire and stir until smooth.

Sour cream with cottage cheese and nuts

Ingredients:
250 g fresh fat sour cream,
200 g fresh cottage cheese,
100 g powdered sugar,
1 stack any nuts.

Preparation:
Combine sour cream and cottage cheese and beat until fluffy. You can first rub the cottage cheese through a sieve (just do not put the cottage cheese through a meat grinder). Continuing to beat, add powdered sugar. Add chopped nuts (walnuts, peanuts, cashews) fried in a dry frying pan to the finished cream.

Sour cream and protein cream

Ingredients:
250 g sour cream 30-33% fat,
250 g sugar,
4 squirrels,
10 g vanilla sugar.

Preparation:
Strain the sour cream by placing it in a sieve lined with several layers of gauze for 3-5 hours, then cool in the refrigerator. Carefully separate the whites from the yolks, being careful not to get any yolk in them. Separately, beat sour cream with 50 g of sugar and vanilla sugar until fluffy. Beat the cooled egg whites separately in a clean, dry bowl, first at low speed until foamy, then, without ceasing to beat, gradually add sugar and beat at maximum speed until thick (hard peaks). Gently add sour cream into the protein cream, little by little, stir. Use immediately.

Lemon cream with sour cream

Ingredients:
2 stacks thick sour cream,
1.5 stack. Sahara,
20 g gelatin,
1 lemon.

Preparation:
Scald the lemon, wipe dry with a towel and remove the zest using a grater. Squeeze out the juice and refrigerate. Soak gelatin in ½ cup. warm water, let it swell, then dissolve in a water bath (do not boil!) and cool. Beat well-chilled sour cream until fluffy, then gradually add all the sugar, beat until it is completely dissolved. After this, pour in lemon juice, gelatin, beat and add lemon zest.

Sour cream creme brulee

Ingredients:
500 g fat sour cream,
1 can of boiled condensed milk,
vanillin or vanilla essence.

Preparation:
For this cream, you can buy ready-made boiled condensed milk, but quite often, instead of real condensed milk, a dairy-vegetable product is boiled. Therefore, it is better to cook condensed milk yourself. Buy a can of real condensed milk, put it in a saucepan, add water and cook on the stove for 2 hours. If the water boils away, add boiling water. Cool the finished boiled soup. To prepare creme brulee, mix sour cream with boiled condensed milk (this will not be easy to do, because the boiled milk turns out to be quite thick) and beat until fluffy.

Sour cream with condensed milk

Ingredients:
500 g fat sour cream,
2/3 cans of condensed milk,
½ lemon (juice)
1 tbsp. cognac or liqueur.

Preparation:
Beat the chilled sour cream until fluffy. Then, without ceasing to beat, pour in lemon juice, cognac or liqueur and condensed milk in a thin stream.

You can add natural juice to the finished sour cream prepared according to any of our recipes - it will add not only taste and aroma, but also give your cream a delicate shade. If you don't have fresh berries on hand, use jam syrup. Some of the sugar can be replaced with liquid honey; this is especially important when preparing Medovik. If you decide to add chopped almonds, enhance their flavor with a liqueur like Amaretto.

Sour cream is also good as an independent dessert: put sour cream in vases, layering it with nuts or pieces of fruit and berries, and put it in the refrigerator for a couple of hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cream made from sour cream, cottage cheese and gelatin for cake

We will need: mixer, microwave dishes, bowl, microwave.

Ingredients

Cooking steps

Video recipe for sour cream with gelatin and cottage cheese for cake

This video will introduce you to the process of preparing sour cream with the addition of cottage cheese and gelatin.

Sour cream with banana and gelatin

Cooking time: 35-40 minutes.
We will need: blender, microwave, bowls, microwave dishes.

Ingredients

Cooking steps

Video recipe for sour cream, banana and gelatin cream

From the next video you will learn how to make a simple and delicious sour cream with the addition of gelatin, banana and condensed milk.

Sour cream with cocoa and gelatin

Cooking time: 30-35 minutes.
We will need: saucepan or stewpan, mixer, bowls.

Ingredients

Cooking steps

Video recipe for chocolate sour cream with gelatin

This video will introduce you to the process of preparing chocolate cream from sour cream and gelatin.

Sour cream with gelatin can be used to grease the cakes, or you can make a wide layer out of it.
To prepare the cream, only sour cream that you just took out of the refrigerator is suitable.
Swollen gelatin can be melted in any way convenient for you (in the microwave or in a water bath).
For sour cream and curd cream, the cottage cheese can first be beaten with a blender or rubbed through a sieve.
Gelatin can be soaked in either milk or water.
To make the cream more airy, you can beat the sour cream separately with a mixer at high speed.

Great for brushing cake layers. It is very easy to prepare and does not require many ingredients. When I want to quickly make a delicious cake, I use a simple one. To manifest it, you only need sour cream and powdered sugar.

Sour cream with gelatin can be used for cakes, pastries and various desserts. Friends, how do you prepare sour cream with gelatin? Do you use the natural color of the product or add any additives to it? What kind of cakes do you prefer to use this cream for? Share your experience in the comments.

Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

sour cream – 520 g;
vanillin - a pinch;
sugar – 300 g.

Preparation:

To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
The whipping container must be clean and dry.
Pour in sour cream. Add sugar. Add vanillin.
Start the mixer.
Beat until the mixture becomes thick.
If you tilt the container and the cream does not spread over the walls, then the result is perfect. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream makes the cake especially tender.

Ingredients:

sour cream – 750 g;
powdered sugar – 300 g.

Preparation:

Prepare the pan. Take a sieve or a colander. The diameter must match.
Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
Prepare a deep container. Pour in ice water.
Place a smaller container in water.
Add sour cream.
Add powdered sugar.
Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

weighed sour cream – 520 g;
butter – 90 g;
sugar – 115 g.

Preparation:

Place the container in a water bath. Add sour cream and sugar.
Boil for an hour and a half, stirring every 10 minutes.
The mass will become silky with a light caramel tint.
Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

cognac – 2 tbsp. spoons;
condensed milk – 470 g;
lemon juice – 55 ml;
fat sour cream – 410 g;
liquid vanilla extract – 1 teaspoon.

Preparation:

Place sour cream in a container.
Turn on the mixer at high speed.
Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
Start the mixer again. Set the speed to high. Beat for half an hour.
Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after the cream has been prepared.

Ingredients:

butter – 210 g;
fat sour cream – 310 g;
sugar – 130 g;
flour – 2 tbsp. spoons;
chicken egg;
vanilla sugar – 20 g.

Preparation:

Pour the egg into the pan, add sugar. Grind until smooth.
Add flour.
Pour in sour cream. Mix.
Place in a water bath.
Boil until thickened.
Place some butter (50 g).
The remaining butter should be at room temperature.
Place in container. Beat with a mixer until fluffy.
Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the taste, but also the speed of preparation.

Ingredients:

warm water – 60 ml;
powdered sugar – 160 g;
medium fat sour cream – 2 cups;
gelatin – 2 teaspoons.

Preparation:

Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
Leave in the refrigerator for an hour.
If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating baked goods.

Ingredients:

butter – 55 g;
vanilla extract – 1 teaspoon;
dark chocolate – 160 g;
powdered sugar – 420 g;
salt – ¼ teaspoon;
sour cream - half a glass.

Preparation:

Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
Mix. Cool.
Beat sour cream with salt and vanilla extract.
Add chocolate mass.
Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.

Ingredients:

cottage cheese – 420 g;
sour cream – 210 ml;
sugar – 80 g;
vanilla sugar - a pack (optional).

Preparation:

If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
Combine ingredients. Beat. Leave in the cold for a couple of hours.

To achieve the desired result, you must follow these tips:

To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
Gelatin powder will also come to the rescue. It helps give the cream its shape.
If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.