7 Ways to Make Sour Cream Cake Cream Thick

Traditional sour cream is not difficult to make yourself if you know the technology of preparation and know the nuances of product selection. If the cream turned out liquid, use the tips of professional confectioners working with natural thickeners.

What sour cream to choose for making custard

Lush cream with stable peaks is obtained from fresh village sour cream or store-bought sour cream with a fat content of 25-30%. If the proportion of fat is less, add additional thickening ingredients to the recipe or leave the cream liquid. Later on, it is used to impregnate shortcrust cakes.

To obtain the desired consistency, place the sour cream in the refrigerator for 3 to 4 hours before whipping, or remove excess whey. For this purpose, a sieve with gauze folded several times is placed in a bowl or saucepan. Pour the fermented milk product on the cloth, close with a lid, send to the cold for 8-12 hours. During this time, the excess whey drains, increasing the density of the sour cream product.

A classic recipe for sour cream

To make a classic basic cream, you will need 0.5 kg of sour cream, 0.3 kg of powdered sugar.

Cooking Guide:

1. Retrieve everything you need from the refrigerator - a container with high sides, whiskers, sour cream product.
2. Whisk the sour cream for two minutes.
3. Add the chopped sugar and continue to whisk on high speed. The more power of the mixer, the less time you spend on cooking, the sour cream will not have time to heat up. The main thing is to stop in time, so that the sour milk product is not transformed into butter.
4. Determine the readiness by the appearance of the sour cream product. It will become puffy, will increase in volume. The cream should not drip down the sides of the dishes and from elevated nozzles. Whipping procedure takes 5-10 minutes.

Other kinds of creams are made on the basis of the basic recipe - chocolate, coffee, and fruit creams. In the first case, cocoa is added, in the second - coffee. A sour cream-fruit treat is obtained by adding fresh or frozen berries and pieces of fruit to the recipe. A thick, delicious dessert is made from sour cream and cottage cheese taken in equal parts with the addition of powdered sugar.

How do you know if the cream is not thick enough?

You need to understand that the sour cream product with sugar or cream is less dense than with condensed milk or butter. In any case, consistency stability can be ensured by placing the dessert in the refrigerator.

The cream needs to be saved if;

• does not hold its shape;
• drips from the whisk, sides of the bowl;
• does not leave traces on the surface after any object has passed over it.

Creamy dessert spreading on the cake needs thickeners.

Why the cream turns out liquid

Causes of culinary error:

1. Quality of the sour cream. The natural product should be fresh, fatty, thick, with a creamy hue. If it does not "stand a spoonful", you need to take steps to thicken it by removing excess whey.
2. Sugar instead of powdered sugar. Powdered sugar, unlike powdered sugar, liquefies cream. If it is not available at home, sugar is not difficult to grind yourself. The first 15 seconds of the product is ground in a coffee grinder or blender at medium speed, the next 20 seconds at maximum speed. This method of preparation guarantees the finest grind.
3. Non-compliance with the proportions. The allowable amount of powdered sugar in a sour cream dessert is half the amount of sour cream. If more sweet product is added to the main ingredient, the sour cream will be liquid.
4. Insufficient refrigeration. For the cream to turn out puffy and dense, chill the sour cream, dishes and mixer whisk in the refrigerator before cooking. If the cooking process is delayed, put the container with the sour cream in a larger bowl with cold water or pounded ice, continue whipping.

How to make sour cream thick

If the fat content of sour cream is below 25% or other cooking recommendations are not followed, without thickeners can not do without. It helps to make sour cream thicker by introducing additional ingredients.

With gelatin

The consistency of sour cream in the volume of 0.5 kg will become denser if you use 15 g of gelatin for thickening. Collagen product is soaked for 30-40 minutes in cold water. After swelling, put on low heat, heated until completely dissolved, without bringing to a boil.

You can bring the gelatin solution to readiness in 30 seconds, if you warm it in the microwave oven. After cooling to room temperature, the thickener is introduced into the sour cream, whipping for a couple of minutes until a homogeneous, fluffy mass is obtained. Put in the refrigerator for 4-6 hours, where it stabilizes.

Gelatin dessert is useful for people with degenerative changes in cartilage, fractures.

Using starch.

For 0.5 kg of sour cream, 25 g of white potato or yellowish corn starch will be needed. If the thickener is used in the cooking process, rather than correcting an already ready mixture, the starch is added to the sour cream together with powdered sugar. At the end of cooking, the mass is cooled. For the cream to acquire the desired density, 30 minutes is enough.

This type of thickener has many opponents, who consider starch to be very caloric, heavy for the digestive system.

With the help of flour.

No worse than starch copes with the adjustment of consistency traditional thickener sauces. Flour exclusively the highest grade is passed through a sieve twice to remove impurities, oxygenation.

Thickener in the amount of 25 g is added to the ready cream of 500 g in a thin trickle. Beat for another 3 minutes until the lumps disappear, send to the refrigerator for at least an hour.

Using butter.

This component is introduced at the beginning of cooking. In a bowl with high walls, combine two tablespoons of powdered sugar with 100g of soft butter (spreads are not suitable), beat to a crisp. In the same place they add 0.5 kg of sour cream and the rest of chopped sugar. We beat this mixture with a mixer for 5-10 minutes.

Our product is not sour cream but butter and sour cream with an elastic structure. It is heavier, more caloric and has a different flavor. It is ideal for filling éclairs.

With a cream thickener.

Beginning confectioners to correct the consistency of sour cream cream is easier to use a ready-made thickener (fixer) of cream, which is sold in grocery stores.

The product is a powder of a mixture of natural products, packed in bags of 8 grams. The manufacturer states that this amount is enough to improve 0.5 liters of cream. For a similar amount of sour cream you would need two packs. The thickener contains sugar, potato starch, citric acid and no chemicals.

First the sour cream is whipped. To it add powdered sugar mixed with store-bought powder. Continue cooking until the mass thickens.

Cream with powder to fix the cream holds its shape for a long time. With it make patterns for decorating the cake. Another important advantage of concentrated powder mixture is that you can use sour cream of any fat content to make the cream.

Using sugar syrup.

The only disadvantage of this option is that the taste of the cream is too sweet. To thicken it, you need sugar and water in equal quantities. The liquid is heated on a low heat, stirring constantly, until the sweet crystals completely dissolve.

Give time for the sugar syrup to cool, pour it into the ready sour cream, beat with a mixer for a couple of minutes at the lowest speed until the mixture is homogeneous. In a quarter of an hour, the dessert becomes thicker.

Using condensed milk

With condensed milk, no powdered sugar will be needed, and the cream will be twice as thick as the sour cream.

Preparation Steps:

1. Remove 50 g of butter from the refrigerator a couple of hours before cooking. Wait until softened at room temperature, cut into pieces, and place in a bowl.
2. Whisk the product at maximum speed for 2 to 3 minutes. Continue to operate the mixer, adding 400 ml of condensed milk in batches to the butter. After 4 minutes turn off the mixer.
3. In a separate bowl, whisk the sour cream until fluffy with an immersion blender.
4. Combine the contents of the two bowls, mix, beat with a mixer for 2-3 minutes.

Serve the prepared cream as an independent dessert or use it to assemble cakes.

To evenly flatten the cakes or level the biscuits, you need a cream that does not flow and has a firm consistency. If the sour cream product is runny, it is easy to correct it by adding thickeners. It is important that the proportions were respected, all the ingredients were fresh, natural.

Photo of sour cream