How to make sour cream creamy for cake

Sour cream is a wonderful base for many culinary masterpieces. It is especially active in confectionery. Quite popular cream based on sour cream, which was appropriately named - "sour cream". It is considered a real classic for home baking. In the confectionery industry this impregnation is also widely used. Professional chefs get a thicker cream, and the housewives have a more liquid cream. Similar ingredients of good quality and first freshness are used. There is a natural question: how to make liquid sour cream thick? To do this, you need to consider several culinary nuances that will help thicken the filling to the required extent.

Composition of sour cream

This filling has gained its popularity due to the simplicity of cooking and the availability of ingredients. It is especially popular for biscuit cakes, eclairs, mead and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be taken into account that this is a fairly liquid confectionery mass, that is, a fluid substance that is well suited to make the dryish dough softer and more tender.

Standard sour cream is prepared from 3 compulsory products:

1. Fatty sour cream.
2. Powdered sugar.
3. Vanillin.

How to make a denser cream for a cake? First, you need to use sour cream of maximum fat content, and the finished cream should be thoroughly cooled in a cool place. These tricks will make the mass more viscous, but not thick enough. For a substantial thickening of sour cream is to use several techniques and additives.

Ways to prepare sour cream thick

How to make sour cream for thick cake? Confectioners use several fairly effective options. Possible means:

1. Remove excess moisture from the sour cream. For a quality cream it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in gauze and hang over the bowl for several hours. Thus, excess fluid will drain, and the finished impregnation will come out more dense.
2. Reduction of the whipping time. From contact with granulated sugar, any sour cream becomes more liquid. To avoid this, you need to beat the cream at maximum mixer speed non-positive time. In addition, before whipping, it is worth cooling all products and inventory.
3. Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste.
4. Addition of gelatin. This is a universal thickener that can slightly change the taste of dessert. After the addition, it takes time to cool.
5. A combination of sour cream and butter. Sour cream with an oil adds a slightly different taste, it is heavier and denser. In fact, this is another product, but this option is very common. Especially often it is used for stuffing eclairs.
6. Use of a special cream thickener. This method is the easiest to apply. 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. Density of the finished cream can only be beaten again with the addition of any suitable additive.

Recipes of thick impregnation on sour cream basis

To cook a medium-sized cake, it will take about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes given below.

Cream with sour cream and gelatin

How to make sour cream 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 it dissolves in a water bath, avoiding boiling. While the gelatinous mass cools down, the cream base is beaten - sour cream with sugar. After 10 minutes of intense whipping, vanillin and cold gelatin are added. After that the cream is whipped for a couple of minutes. Ready-made mass should be placed in a cool place for 5-6 hours. During this period, gelatin will seize and get a really thick and delicate cream.

Sour cream with starch

How to make sour cream thick with starch? The above amount of ingredients will require only two teaspoons of powder. Chilled sour cream is beaten with a cooled 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 taken to a cool place for half an hour.

Impregnation with the addition of oil

Still how to make sour cream thick? At 500 gr. Sour cream is taken about 70 g of butter. It should be slightly warmed up. 50 g of powdered sugar must be grinded with oil in a large container. When the mass is white, it adds sour cream, the remaining powder and vanillin. This mixture should be beaten with a cooled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. Use it better chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. In this recipe, you can completely eliminate the use of sugar. Condensed milk affects the volume, because of it, impregnation comes out more. To the standard ingredients is added an ordinary can of condensed milk and 50 grams of butter. The oil should be at room temperature. Chilled sour cream is beaten for 10 minutes, after which an added mixture of condensed milk and butter is added to it. This mass must be beaten for 10-15 minutes before the formation of a lush, homogeneous mass. This cream can be served as a separate dessert, decorated with dried fruits or nuts.

Sour cream with thickener

How to make sour cream thick? A dry concentrated thickener for cream is perfect for this purpose. The instructions, usually, indicate the exact proportions (they vary from different manufacturers). Most often, for 500 grams. Sour cream requires one pack of thickener. Within 10 minutes, cold sour cream is beaten with sugar, then vanillin and thickener are added. The resulting mass must be whisked intensively for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is too thin, a thickener is added and the sweet mass is again whipped.

As can be seen from these recipes, various culinary additives are used in the preparation of a thick cream sour cream. In any case, it is important to use fresh high quality products. Sour cream should be high in fat content. And sour cream, and the inventory must first be cooled.